Hong Kong restaurant news: Agora teams up with Louise, Hansik Goo hosts a Korean collaboration with Mingles and Onjium, and more

Japanese Izakaya and sake bar Suit has revamped its offering with a new sharing menu this season. Divided into five categories, the menu features otsumami (small side dishes), vegetables, meat and seafood, rice and pasta, and desserts. Dishes range from the yeasty tofu to the cuttlefish blanket, which hides a refreshing seaweed, kiwi and sea grapes salad with tonnato sauce, and juicy beef chunk with bamboo. Other dishes worth checking out include the deconstructed Wagyu karubi rice and an indulgent umami cocoa dessert. The izakaya also presents a sake menu, with signature flights of three or five glasses, served in wine glasses for a refined sipping experience. 

Suit Izakaya & Sake Bar, G/F, 89 Jervois Street, Sheung Wan, Hong Kong

Teaming up for an exclusive Mediterranean collaboration dinner on August 3, Agora, the Spanish fine dining venue inside Tai Kwun, and French restaurant Louise will blend their cuisines to create a menu filled with the flavours of southern Europe. Chefs Antonio Oviedo of Agora and Franckelie Laloum of Louise have come together to create a menu, priced at HK$1,880 per guest, featuring fresh and seasonal ingredients, with a focus on seafood. All dishes, aside from two signatures from each restaurant, are unique creations crafted exclusively for this collaboration. From the summer tomato with peaches and basil to red mullet with courgette flower and Iberico ham, guests can expect a very unique dining experience at Agora which encapsulates the rich culinary traditions of the Mediterranean.

Hotal Colombo's Crab Club will return this August with another seafood-focused feast. The collaborative effort, by head chef Gisela Alesbrook and Teya Mikhael of Maison Libanaise, will showcase crab in various preparations and will be available August 9 and 10 at HK$588 per guest. The chefs aim to recreate the warm feeling of August in Lebanon, which would usually mean days on the beach with freshly caught seafood for dinner.

The menu features a vibrant array of flavours beginning with snacks like whole-baked artichoke, crab and chive hummus, and a refreshing purple cabbage salad. This is followed by a spread of seafood including whole grilled crab, crispy sardines and prawn pilaf, along with mussels and clams bathed in a garlic butter sauce. Watalappan, a coconut custard pudding in crispy filo pastry, concludes the meal.

Singaporean chef Edward Voon has created a new tasting menu for dinner at Auor. This summer offering features the Six Rounds experience, comprising six Asian street food-inspired canapés and six courses for HK$1,680 per person. To start, the canapés will feature familiar flavours including Chinese pi dan (or century egg) and sweet and sour, followed by dishes that draw inspiration from Singapore hawker stalls, and a vegetarian version of Malaysian bak kut teh.

The main event offers an inventive six-course meal, with each dish named after poignant moments in Voon's life. Dishes include the Awakening, a tartare of Japanese toro with Royal Cristal caviar; a rock lobster dish with laksa sauce called Diversity; and the Soul, a squab dish with red mullet roe. Accompanied by an optional wine pairing with six glasses for HK$880 per person, this menu embraces the vibrancy of Asian flavours paired with the elegance of French cuisine. The restaurant serves dinner from Tuesday to Saturday and lunch from Wednesday to Saturday.

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