Cover Chef David Toutain returns to Feuille for a special event this April
Chef David Toutain returns to Feuille for a special event this April
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From new menus to celebration events and 80s-inspired dim sum, these are all the food and drink happenings that you should know about this week
In this week’s culinary roundup, we unveil the freshest updates from Hong Kong’s vibrant dining scene. From tantalising new menus to enticing brunch offerings and dining events, there are plenty of culinary adventures awaiting exploration this week.
Additionally, we delve into the new, intriguing world of Black Sheep’s Prince & The Peacock, catch up with Seung Hun Park of Hansik Goo, and provide insider tips on where to dine along Hollywood Road. Don’t hesitate—go dine.
In case you missed it: Estro and Bar Leone to host a two-part Italian collaboration, Roganic announces new head chef, and more
Smoky spirits
The Green Door on March 27
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Prepare for a mix of American barbecue and local bar culture as Smoke & Barrel unveils its ‘Smokehouse Shindig’ pop-up series across three bars in Hong Kong. It kicks off on March 27 at The Green Door, followed by Shady Acres on April 25, and concludes at Kinsman on May 14. At The Green Door, guests can sample New York-style 10-day cured smoked beef pastrami complemented by house pickles while Shady Acres offers pulled pork with Carolina BBQ sauce served alongside all-American cheddar mac and cheese. Finally, at Cantonese cocktail bar Kinsman, Smoke & Barrel has created their take on Cantonese char siu, presenting glazed barbecue pork with a twist.
The Green Door
Address: G/F, 97 Wellington Street, Central, Hong Kong
Shady Acres
Address: G/F, 46 Peel Street, Central, Hong Kong
Kinsman
Address: 65 Peel Street, Central, Hong Kong
Decade of decadence
Above Back to the 80s dim sum brunch at Chinesology
Back to the 80s dim sum brunch at Chinesology
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Chinesology is taking diners on a nostalgic journey to the 80s with a new dim sum brunch. Led by culinary director Saito Chau, the menu will celebrate the golden years of Hong Kong cuisine and culture. The brunch features an array of dim sum delights paired with free-flow beverages, available from 12pm to 3pm, at HK$588 per adult and HK$488 for children aged three to 11. Highlights include the ‘Five Fortune’ appetiser; signature sea cucumber and winter melon soup; and main course options such as lobster rice flour rolls and premium abalone with goose web.
Guests can also enjoy an unlimited selection of classic dim sum, including xiao long bao and handmade rice flour rolls with XO sauce. The experience extends to dessert with eight limitless options such as the snow swallow (or tragacanth gum) pistachio sweet dessert and traditional sponge cake. Enhancing the brunch is a free-flow drinks option priced at HK$288 per person, featuring cocktails like Bamboo Punch and Southern Sidecar, along with French wines and mocktails.
Soy green
Above Soybean flour scallop ravioli
Above Soybean paste hot stone rice
Soybean flour scallop ravioli
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Mora, the modern French-Chinese restaurant, recently marked a significant milestone by earning its first Michelin star, alongside retaining its Michelin green star and chef Fai Choi’s Young Chef Award this year, underscoring its unwavering commitment to sustainability and culinary excellence. Under Choi’s guidance, Mora has introduced brand new ‘Characters of Soy’ lunch and dinner tasting menus, priced at HK$680 per guest for lunch and HK$1,080 per guest for dinner. These menus showcase innovative soy-based dishes crafted with sustainable ingredients, with highlights including the thousand-layer tofu with roasted maitake, black garlic and pickled cordyceps; soybean flour scallop ravioli; and soybean paste hot stone rice, among other dishes.
A meal to remember
Above The special occasion menu at Morton’s the Steakhouse
The special occasion menu at Morton’s the Steakhouse
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Morton’s unveils its upgraded Special Occasion menu this season which features a new sharable option for four, priced at HK$3,888 alongside the existing menu for two priced at HK$2,088, both of which are ideal for memorable celebrations. Indulgent appetisers such as lobster ravioli and jumbo shrimp cocktail set the stage, with the option to upgrade to an ocean platter for four (+HK$598). For the main course, guests can relish in the 36oz tomahawk or 36oz porterhouse, accompanied by bone marrow and baked whole Maine lobster. The meal concludes with Morton’s legendary hot chocolate cake and dessert platter, with an optional upgrade to their legendary sundae (+HK$88).
Morton's of Chicago - The Steakhouse
American
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4/F, The Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
Fields of green
Feuille, another newly Michelin-starred and green-starred French restaurant, celebrates its first anniversary and welcomes renowned chef David Toutain back to Hong Kong from April 14 to 19. To mark the occasion, Feuille will host a farm-to-table dining event on April 17 and 18 for lunch and dinner, showcasing locally sourced produce in collaboration with sustainability-focused cooperatives like Hung Yat Farm and Conspiracy Chocolate on April 17, followed by R-Farm and Farmhouse Productions on April 18. Priced at HK$1,288 for lunch and HK$1,988 for dinner per person, the event promises a sustainable culinary experience, fostering a deeper understanding of eco-friendly practices.
Topics
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
