Hong Kong restaurant news: Duddell's appoints a master chef, Agora celebrates its first year, and more

Spanish fine dining restaurant Agora is celebrating its first anniversary by collaborating with chef Mateu Villaret of Masia, a contemporary Catalan restaurant in Ginza, Tokyo for a special one-night-only event on June 7. The 10-course collaborative menu will feature contemporary interpretations of classical Catalan dishes by both chefs—expect dishes that exhibit the flair of Spanish gastronomy, including interpretations of all cremat, a traditional stew of eel, saffron and trinxat; bacalla, a cod dish with guisante del maresme and butifarra; and Vaca Vella steak with fricando and morel mushrooms. Priced at HK$1,980 per person.

Duddell's has welcomed Chan Yau-Leung, formerly the group executive Chinese chef at Fook Lam Moon and Guo Fu Lou, as its new master executive chef to revamp the menu with new seasonal à la carte dishes. A former boxer, Chan boasts over four decades of experience in the culinary trade, and aside from expanding the Fook Lam Moon brand in Hong Kong and Macau, he was also responsible for launching branches in Tokyo and Osaka.

Chan's culinary ethos abides by authentic Cantonese dishes using only the best seasonal ingredients, sourced locally where possible. New additions include the double-boiled fish maw soup, sautéed jumbo prawns with chicken broth, crispy stuffed crab shell, crispy Kanto sea cucumber stuffed with shrimp paste, and Duddell’s crispy fried chicken, made by air-drying and pouring hot oil over the bird for over 300 times. Other highlights that require a 24-hour pre-order notice include crispy suckling pig and Buddha Jumps Over the Wall soup.

Tosca di Angelo at The Ritz-Carlton Hong Kong has unveiled a new seasonal tasting menu for the summer designed by chef-director Angelo Aglianó and featuring fresh seasonal ingredients from across the globe. The menu features dishes such as Mediterranean tuna tartare with marinated eggplant and Hokkaido sea urchin; organic Sardinian lorighittas with trumpet zucchini and langoustine; Hokkaido scallop with baby leek and champagne velouté, and a choice between two popular signature dishes: sirloin of Kiwami Wagyu with asparagus and mushroom, or Iberian pork pluma with carrots and endive. The meal concludes with a mango and passionfruit cake with coconuts foam and vanilla cream. Drop by Tosca's 102nd-floor perch to savour these new dishes from now until July 2023.

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