From anniversary menus to whisky-infused dry-aged steaks, here are all food and drink happenings that you should know about this week.
In case you missed it: Roganic Teams Up with Ho Lee Fook, New Wine Bar by LQV Opens, And More
Better With Age
Known for serving some of the best steaks in Hong Kong, Morton’s introduces dry-aged and whisky-infused dry-aged steaks for the first time. Four new premium cuts of steak including a dry-aged 16oz ribeye; 18oz bone-in strip; 24oz porterhouse; and a whisky-infused 16oz ribeye (available from mid July) will be featured on the classic American menu.
Dry-aged for 45 days, each steak develops tenderness and a unique buttery flavour and aroma. During the last 30 days of the process, the centre cut ribeye is also infused with Scotch on a daily basis, helping to tenderise the meat while tempering the strong dry-aged flavour for a more balanced choice. Other new plates to try include the less carnivorous herb roasted cauliflower steak.
The Sheraton Hotel Hong Kong, 4th Level, 20 Nathan Road, Kowloon, Hong Kong
Hjem has brought Scandinavian flavours to Hollywood Road for a year and to celebrate, the team have put together an exclusive menu showcasing their top dishes. Available from July 10 to 17, A Taste of Hjem is designed to be shared between two people and features a variety of dishes, some of which will make its final appearance on this menu.
To start, there are two smørrebrøds (open-faced sandwiches): Arctic prawns with boiled egg, trout roe and dill mayonnaise, and beef pastrami with potato salad, pickled cucumbers, crispy onions and cress. This is followed by meatballs served with mashed potato and lingonberry jam, a pickled beetroot and apple salad, and dessert options that include the cinnamon and cardamom bun or cake of the day. Priced at HK$448, the menu also comes with two coffees of choice. In the lead up to anniversary week, Hjem will also offer its custom lager, Skål by Young Master Brewery, at HK$25 per can.
Hjem, 161 Hollywood Road, Sheung Wan, Hong Kong
For two days only—on August 11 and 12—two of the city's top restaurants are coming together to bring the best of Chinese and Indian cuisine to the table. The collaboration is between modern Indian restaurant Chaat and Forum, a Hong Kong institution in traditional Cantonese cuisine, who are teaming up for a six-course lunch (Aug 11 and 12) and eight-course dinner (Aug 12) at Chaat.
Born out of mutual respect for their individual cuisines, Chaat's executive chef de cuisine Manav Tuli and Forum's executive chef Adam Wong use their creativity in a cultural blend of dishes including roasted chicken wing stuffed with lamb kebab, pan-fried Chinese grouper with Indian curry sauce, Forum x Chaat Ah Yat signature fried basmati rice, and more. The full menu can be viewed on Chaat's website and reservations for the lunch or dinner can be made here.
Summer in Japan
High-end Japanese restaurant Ryota Kappou Modern's new seasonal tasting menu is called Summer Palette. Available until the end of August, the colourful menu features a variety of the region's finest produce and ingredients including a refreshing salad with peach from Yamanashi Prefecture served with blue lobster, tofu cream and cold-pressed extra virgin olive oil; Hokkaido uni with homemade tofu and edamame; Kyoto Princess Wagyu donabe rice; and grilled eel with homemade kinome miso, foie gras and sweetcorn from Miyazaki Prefecture, among other dishes. The eight-course menu is priced at HK$2,480 per person including 150ml of sake to enhance the tasting experience.
As the first overseas location of the original restaurant in London, Zuma in Hong Kong is also celebrating its anniversary this summer. To commemorate their 15th year in the city, the restaurant is offering a special menu from July 28 to August 7 which is available for lunch or dinner and features more than ten of Zuma’s classic dishes.
The menu is priced at HK$1,388 per person and includes the likes of sliced yellowtail with green chilli relish, ponzu and pickled garlic; miso marinated black cod; and spicy beef tenderloin with sesame, red chilli and sweet soy, among others. There are also two upgraded options to sample including Iberico pork with yuzu koshu and Australian truffle (+H$120) and A4 Japanese Wagyu Miyazaki sirloin (+HK$280) along with an anniversary chocolate cake and complimentary glass of champagne.