Hong Kong restaurant news: Mauro Colagreco creates Citrus Carnival menu for Plaisance, MO Bar hosts new guest shift series, and more

Get ready to double down on indulgence as Posso rolls out an irresistible offer this month. From March 18 to 30, Posso is extending an invitation to the city’s pasta aficionados to enjoy two-for-one handmade pasta during Posso’s Pasta Week. For every purchase of one pasta dish, guests will receive another on the house. Delve into various options, including the cavatelli, where fresh seaweed meets a mix of smoked sardines and crispy garlic crumbs; bucatini, adorned with a seafood medley of clams, anchovies and garlic butter sauce; and casoncelli, featuring tender oxtail, fig leaf vinegar, and black trumpet mushrooms. 

Posso
Address: G/F, 12 Kau U Fong, Sheung Wan, Hong Kong

Following a successful launch in 2023, Cathay Pacific is partnering with Duddell’s once more to present a new series of menus highlighting authentic Cantonese and regional Chinese delicacies, along with more refined classic comfort dishes. Available to first and business-class passengers on select long-haul flights departing from Hong Kong, these menus will offer a taste of Hong Kong flavours to passengers in the air. 

In first class, the menu includes dishes such as sautéed abalone and chicken with Sichuan pepper and crispy greens, and black sesame tart with tofu ice cream. Meanwhile, business class passengers can dive into Sichuan-style poached chicken with sesame and chilli sauce and braised pork ribs with hawthorn sauce and green apples, amongst others.

BaseHall welcomes four exciting new additions to its culinary lineup this month: the cosy Swiss-Italian flavours of Nocino, the Sichuan-style ‘cold skin’ noodles from Twins Liangpi Limited, Japanese donburi and handrolls created by Don Bowls & Rolls by Sushi Fujimoto, and preservative-free bakes from Pinky Bakery.

Highlight dishes include Don Bowls & Rolls’ sukiyaki Wagyu beef bowls and sea urchin handrolls, Twins Liangpi’s hot and sour glass noodle soup and cold dan dan noodles, Nocino’s indulgent brown crab cacio e pepe and pappardelle with eight-hour beef cheek, and Pinky Bakery’s mouthwatering chorizo cheese bagel.

BaseHall 02 also presents a new evening entertainment program from March to April. Guests can enjoy stand-up comedy shows featuring Hong Kong’s funniest comedians, from Mohammed Magdi’s Say Mo To Racism show to Doully Millet’s international French stand-up talent. The talented Carpio Brothers are also set to perform, serenading diners with smooth, live jazz performances.

BaseHall
Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Place, Central, Hong Kong

Zuma is introducing an Izakaya Night menu, following the popularity of its order-per-piece skewers menu last Autumn, available Monday to Wednesday from 6.30pm to 9:30 pm. Featuring a selection of simple but satisfying skewers including chicken wings with sake, sea salt and lime, the menu is complemented by 1.5 hours of unlimited sake, beer and highballs for HK$298 per person. Additionally, Zuma has extended its Yashoku night brunch to Thursdays, offering a variety of signature dishes such as tuna tartare with miso and seared beef tataki, along with free-flow beverage packages featuring champagne selections and Zuma’s signature cocktails, sake and beer, every Thursday from 7.30pm, and Friday and Saturday from 8 pm.

Plaisance by Mauro Colagreco is set to dazzle diners with Citrus Carnival, running from March 25 to 27, a celebration of Menton’s vibrant citrus bounty. Drawing inspiration from the diverse citrus varieties flourishing in the Menton garden, Colagreco has crafted a menu that captures the essence of this sun-kissed paradise. Whether opting for the six-course dinner priced at HK$2,880 or the lunch affair with a choice of four courses at HK$1,080 on March 26 and 27, guests can sample courses that feature the richness of nature’s offerings, be it in the zesty freshness of lemon or the tangy sweetness of oranges.

See also: Mirazur’s Mauro Colagreco is delving to new depths with his first Hong Kong restaurant, Plaisance

MO Bar at The Landmark Mandarin Oriental is reviving its Masters of Mixology guest shift series, bringing together mixologists from the Mandarin Oriental Hotel Group’s hotels. Scheduled for March, April and June, this series promises a line-up of collaborative events at MO Bar, each featuring a six-hand collaboration led by Daniel Valencia, the Hotel’s director of mixology, alongside two master mixologists from sister properties.

Kicking off the series on March 21 and 22, Kengo Oda from Mandarin Bar in Tokyo and Stefano Bussi from Vida Rica in Macau will join forces with Valencia, showcasing their hometown roots with Japanese-inspired cocktails and Italian flair. On April 25 and 26, the excitement continues with Charlie Kim from MO Bar in Singapore and Jason Huang from Wangfujing in Beijing, presenting their signature creations. The series concludes on June 20 and 21, featuring Tiger Chang from Mandarin Oriental, Shenzhen and Roddick Ye from The Loft in Guangzhou, who will be shaking up cocktails inspired by the Greater Bay Area’s dynamic cities. Each guest shift will present 12 exclusive cocktails and signature bites.

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