Mosu has launched a new nine-course tasting menu for the season. Curated by executive chef Sung Anh and head chef Shim Jung Taek, the recipient of Tatler Dining's Rising Star Award 2023, the new summer menu begins with small bites such as the carved mushroom tart, which displays a harmony of surprising flavours and textures. The innovative Korean cuisine experience (priced at HK$2,180 per person, with an additional HK$1,180 for wine pairing) continues with sweetcorn tofu in ajo blanco and Hanwoo bresaola with summer vegetable, dishes that blend traditional Korean ingredients with modern techniques and presentation. To finish, desserts including dashima cheesecake, an intriguing blend of seaweed and cheese, and the summer melon “hwachae” with its sweet rice wine flavour, end the meal. 

Celebrate the first anniversary of Plaa with an exclusive Thai cooking class led by chef Ian Kittichai from Bangkok. Scheduled for July 22 to 23, from 4.30 to 5.30pm, the workshop will teach participants how to craft the classic Thai salads: yum som o (pomelo salad) and laab kai (Northeastern chicken salad), with insider tips on ingredient sourcing and achieving authentic flavours. Post-workshop, guests will be invited to join a special dinner featuring unique dishes like ma hor (galloping horses) and geang-chaul (lobster curry with betel leaves), which has been curated by Kittichai and the Plaa team. A bundled ticket for the class and dinner, or the dinner experience only, is available.

The Pizza Project has teamed up with popular barbecue pork vendor Wow CharSiu to create the Honey Char Siu Pizza (HK$160). This fusion of Italian comfort food and quintessential Cantonese cuisine features a smoked mozzarella base topped with Wow CharSiu’s signature honey-roasted char siu pork, as well as a crispy fried duck egg with a bright orange yolk to add a touch of indulgence to each bite. The pizza is finished with a drizzle of Wow CharSiu’s honey glaze sauce; for those who crave more heat, a side of Wow CharSiu’s homemade spicy chilli sauce is available to complement the dish. The Honey Char Siu Pizza is available at both the Peel Street and Star Street locations throughout the month of July.

The Pizza Project, G/F, 26 Peel Street, Central, Hong Kong; +852 2311 1815 

Black Sheep’s Black Series returns this July with a variety of great value menus that feature signature dishes from its many restaurants. Running until July 19, the Summer Tour edition introduces early week discounts at its outlets, encouraging all to dine out on Monday and Tuesday, including the restaurant groups' latest venues such as Magistracy Dining Room (HK$988 for lunch; HK$1,288-1,388 for dinner) and Falcone (HK$398 all day). The usually walk-in-only pizzeria will also be accepting reservations.

Additional menus to highlight from the Summer Tour include Belon's (HK$988 to HK$1,188 for dinner) and New Punjab Club (HK$328 to HK$398 for lunch; HK$588 to HK$688 for dinner) and Grand Majestic Sichuan (HK$388 to HK$458 for lunch; HK$528 to HK$628 for dinner). For everyday bites, foodies can also head to Butter for HK$50 slices from 3pm to 5pm, or indulge in two scoops at Messina, where gelato lovers will receive a third scoop on the house. 

Black Series bookings can be made by visiting blackseries.com.hk

Two Michelin-starred restaurants, Arbor from Hong Kong and Hommage from Tokyo, are coming together for a two-day culinary collaboration on July 21 and 22 to honour the Japanese aesthetic of wabi-sabi. Chefs Eric Räty and Noboru Arai will combine their skills, a blend of Nordic, French and Japanese, to celebrate the transient nature of life, a philosophy embodied in the four-hands menu.

The fusion of Arbor's Nordic-Japanese and Hommage's Japanese-French cuisine promises a unique dining experience. Comprising an eight-course lunch for HK$2,688 per person and a 12-course dinner for HK$3,888 per person, the menus present a range of seasonal ingredients such as Morisseau mussels, botan ebi, uni, managatsuo (silver pomfret), Australian winter black truffle, and Japanese white peach which can also be enhanced with a wine-pairing program for an additional HK$1,500 per person.

New York City's Milk Bar bakery, founded by the chef Christina Tosi, is set to make its sweet splash in Hong Kong this July through an exciting collaboration with Carlyle & Co. This exclusive three-month pop-up is a part of the club's ongoing pursuit to bring quintessential NYC flavours to the city. Members can relish a tempting selection of Milk Bar's signature treats, including the irresistible Milk Bar pie, a variety of cookies, and scrumptious cake truffles. These delectable delights will be available from July 17 to members only for the first few weeks, and available to non-members on an enquiry basis thereafter, at the club's Bar & Lounge, Brasserie, and Café Carlyle while stocks last.

Carlyle & Co, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

NOW READ

Where to drink during Asia’s 50 Best Bars in Hong Kong

A food lover's guide to Kyoto, Japan

Meet the Asian female duos leaving their mark on the world of food and drink