Somm, the French neo-bistro inside The Landmark Mandarin Oriental, is hosting a collaboration with chef Shun Sato of Censu on June 27 and 28. The exclusive six-course ‘East Meets West’ degustation menu will be paired with sakes chosen by Elliot Faber of Sunday’s Distribution and Sake Central. Part of the #SommWinetoDine dinner series, this unique collaboration will bring Sato, chef Richard Ekkebus and Faber together for two nights only.

Highlights from the menu include an array of dishes including Ekkebus’ foie gras creme brulée paired with Kamogata Junmai Daiginjo, and Boston lobster confit matched with Kurumazaka ‘Negoro’ Junmai Ginjo, while Sato’s oyster with yuzu sanbaizu and Wagyu zabuton steak comes paired with the Tamagawa ‘Stork’ Junmai Yamahai. For an added touch of luxury, guests can also opt for the unigiri with caviar (an additional HK$418 per person). The event offers two seatings from 5.30pm to 6pm and from 8.15pm to 9pm. This experience requires advanced reservations due to limited seating and is priced from HK$1,488 per person, inclusive of sake pairings.

Led by chef Antimo Maria Merone, Estro is launching new lunch, dinner and chef’s table experiences. Lunch offers a choice of three, four, or five courses, priced at HK$680, HK$780 and HK$980 respectively. The dishes spotlight seasonal ingredients and guests can choose from a variety of aperitivo (or appetisers) followed by pasta, including Estro’s signature Bottoni, and main course options. For an additional HK$120, there is also a choice of dessert.

For dinner, there is an ‘Essentials’ six-course tasting menu priced at HK$1,580 or an ‘Extended’ eight-course tasting menu priced at HK$1,980. New seasonal dishes include the likes of compressed carrot with orange juice and a crunchy baba filled with burrata cheese and asparagus. Vibrant seafood dishes such as Hokkaido scallops topped with Amalfi lemon compote and a reinterpretation of mussels ‘Gemmima’ with lardo di colonnato also make an appearance. To enhance this, an optional symposium of wine pairings for both lunch and dinner is available.

The chef’s table offers guests a glimpse of what goes into crafting each of Merone’s dishes. The intimate experience, which caters to a maximum of four to five guests, requires a minimum spend of HK$15,000 per table and offers an exclusively curated menu. It is a platform for Merone to exhibit his Neapolitan roots whilst illuminating his global influences and distinctive style. 

For summer, Shady Acres has unveiled a new menu crafted by executive chef Andy Mast with accompanying artwork created by local artist Shuilam Wong, a visual testament to the creativity that goes into each dish. Highlighting simplicity and quality, Mast puts a more bistro-style menu forward that is accessible and ideal for sharing. Signature dishes include jumbo popcorn shrimp with Thai prik nam pla sauce and a smoked sardine fillets and boquerones platter. Comforting classics such as chicken and leek croquettes, and homemade meatballs, along with vegetarian options of rainbow salad and tomato ricotta toast, are also on the menu.

What's more, Shady is preparing for its first international kitchen takeover since 2020. For two nights only, on July 11 and 12, 2023, Shady welcomes Dan Li and Andrew Moo, the dynamic duo behind Shanghai’s neighbourhood pasta bar, Yaya’s, which is loved for its Chinese-Italian cuisine. Yaya’s team will be serving up signature dishes such as mapo tofu lasagna and tagliatelle with Xinjiang lamb ragu during the event. To wash it all down, Shady’s bar team will be shaking up a range of cocktails infused with Italian and Chinese elements to pair with the dishes. This event kicks off a series of local and international collaborations that Shady Acres is planning for the summer. Watch this space for more.

Ming Court in Wan Chai is introducing the ‘Summer Feast of Jade’, a five-course dinner experience that highlights the best of the season. With culinary director and chef Tsang Chiu-king at the helm, this set menu features a series of classic Cantonese delicacies with a summery twist. Standout dishes include deep-fried crab shell stuffed with crab meat and braised six-head South African abalone with pipa tofu, along with braised winter melon soup and a refreshing chilled melon pudding with snow swallow. Available now until July 31, 2023, the Summer Feast of Jade menu is now available for HK$838 per person (original price HK$1,188 per person).

Grand Majestic Sichuan has announced the welcome return of esteemed Chinese food expert, Fuchsia Dunlop, from June 15 to 18. Following a week-long culinary exploration across Sichuan with chef Theign Phan, Dunlop will collaborate with Phan on a three-part culinary series including a two-night dining event on June 15 and 16; a Sichuan cooking masterclass on June 17; and intimate private dinners on June 17 and 18, all of which will highlight their travels and diversity of Sichuan cuisine.

For the two-night event on June 15 and 16, Dunlop and Phan have crafted a collaborative menu, priced at HK$1,088 per guest, that reflects their experiences in Chengdu. The Shi Zai Chengdu menu features an array of hot and cold appetisers, regional specialities, and an exquisite dessert. Dishes include jiao ma zian sun, or fresh bamboo shoots with spring onion and peppercorn oil; shao jiao sheng zi, steamed razor clams with scorched green chillies; and hong tang ci ba, glutinous rice parcels with cane sugar and soybean flour. 

A private Sichuan cooking masterclass, led by Dunlop and Phan, will also be held on June 17. This interactive experience invites eight participants to learn how to make Sichuan classics. For HK$2,500 per person, attendees will be guided through the creation process of dishes such as bang bang ji, poached local chicken in sesame sauce, and mapo tofu, among other dishes, as they enjoy Champagne. The afternoon culminates with dessert served on the garden terrace. Each participant will also receive a gift box and Dunlop’s cookbook.

On June 17 and 18, Dunlop will also host private dinners, providing guests with an opportunity to learn about Sichuan cuisine’s depth and richness from one of its foremost experts.

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