Hong Kong restaurant news: Andrew Wong of A. Wong in London comes to Hong Kong, Mono launches new workshop series, and more

To celebrate a decade in Hong Kong, Duddell’s has curated a lineup of dining experiences this summer. From July 1 to August 31, the restaurant is offering a special 10th-anniversary menu, featuring ten courses for HK$1,688 per person, with an optional wine pairing for an additional HK$988. Highlights from the menu include their signature BBQ honey-glazed pork and deep-fried egg custard, followed by a variety of other Cantonese delights.

There are also two collaborative events in Asia that will take place in August. The first, on August 2, will see Duddell's present a lunch and dinner as part of a crossover with the Michelin-starred Summer Pavilion in Singapore, which includes a six-course lunch at SG$238 and an eight-course dinner at SG$338. On August 15 and 16, Duddell's welcomes chef Andrew Wong of London's two Michelin-starred A. Wong to the city for a ‘Cantonese Journey Through Time’. This exclusive experience at the restaurant in Hong Kong will showcase a menu (HK$2,180 per person early bird price; HK$2,580 per person from August 7 onwards) that stems from both chefs' interpretations of Cantonese dishes. 

To toast the occasion, Duddell's has also created a new anniversary cocktail menu crafted by beverage director Mario Calderone. Inspired by the five elements of ancient Chinese philosophy, the menu blends traditional ingredients into contemporary concoctions, each one reflecting its elemental category. Unique creations include Groot, Sichuan Fizz, Duddell’s Water, Turmeric Sour, and Flower Power, priced from HK$98 to HK$140, available in both alcoholic and non-alcoholic versions.

The Japanese dining venue inside BaseHall 02 has launched a new degustation menu for the season. Embracing shun, used to describe the Japanese philosophy of seasonality, the menu features premium ingredients flown in from Japan and is continually evolving in order to showcase the freshest market produce. Artifact's new menus include an eight-course dinner, which starts from HK$1,288 per guest, and a five-course lunch from HK$488 per guest.

The eight-course menu includes an otoshi—the quick nibble served first at Japanese restaurants—of compressed vine tomatoes stuffed with smoked saba, followed by an appetiser of ayu seasonal river fish, and entrée of Hon Maguro with bluefin tuna cuts. Guests can savour a variety of seasonal fish, and choose from a selection of two main courses featuring Rhug Estate lamb or Kumamoto Wagyu beef. A warm bowl of Koshihikari rice cooked in a special dashi stock follows, with desserts and petit fours wrapping up the dining experience.

Artifact, BaseHall 02, Shop 5 & 7, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong

See also: Hidden in a food hall, soon-to-open Artifact Bar evokes aliens and underground cisterns

Experience the joy of Grecian summers with Artemis & Apollo's three-month pop-up at The Upper House, which is running now until September 30. Inspired by vibrant open-air markets from Athens to the Ionian Islands, the exclusive menu is a tribute to Greece's sun-kissed bounty. Indulge in a mezze selection including signature Greek village salad and classic spanakopita, with options starting from HK$188. The menu's core features wholesome proteins like baked salmon and chicken kalamaki, with delicious desserts like lemon semolina pistachio cake to round off the feast. The Artemis & Apollo pop-up, on Level 6 of The Upper House, opens daily from 10.30am onwards.

Artemis & Apollo Pop-up, The Upper House, 6/F, 88 Queensway, Admiralty, Hong Kong

This summer, Pici is launching a limited-time menu that spotlights seafood. The Sapore di Mare menu is available from July 17 to September 17 and will be available across all nine Hong Kong locations. Dishes include mussels cocotte, a dish made using Canadian black mussels mingled with chilli, garlic, and marinara sauce; tagliolini ai cannolicchi, which features French razor clams paired with bottarga, lemon, parsley, and a white wine reduction; and ravioli lobster, a decadent dish of tomato-infused dough enveloping tender lobster meat, tossed in a bisque reduction and enhanced with Chardonnay cream. To complement all these oceanic flavours, Pici has also created Sanpellegrino-infused summer coolers, offering a refreshing respite from the stifling heat of Hong Kong summers.

Pici is located in locations across Hong Kong, including G/F, Zing!, 38 Yiu Wa St, Causeway Bay, Hong Kong

READ MORE

Celebrity chef Mauro Colagreco to open three-storey concept in Hong Kong this year

First look: 1st & Beaudry brings Esdras Ochoa’s LA memories to Wong Chuk Hang

Hong Kong’s newest restaurants and bars to visit in July 2023