Chefs Ricardo Chaneton of Mono, Tatler Dining's Restaurant of the Year 2023, and Sun Kim of Meta, an innovative Singapore-based restaurant that combines influences from French, Japanese and Korean cuisine will team up for the next episode of Mono Unplugged on June 16 and 17. Mono Unplugged is designed to be a fun experience that eschews the restaurant’s typical service to deliver a more relaxed lunch and dinner. With Mono and Meta, a multi-course tasting menu that has been co-created by the chefs will showcase their respective cuisines and make the most out of their Latin American and Korean backgrounds. The lunch menu is priced at HK$1,788 per person while dinner is available at HK$2,888 per person.

See also: Ricardo Chaneton wants to cook Latin American food for the world

Sushiyoshi is currently offering a seasonal contemporary omakase menu with all-new creations by chef-founder Hiroki Nakanoue. Coinciding with the opening of Sushiyoshi’s latest location in Shenzhen, the menu features items such as horse crab marinated with house Japanese pepper sauce, ankimo with bamboo shoot tempura and baby tuna sashimi with marinated egg yolk. The omakase experience wouldn’t be complete without a nigiri section: expect select cuts of kasugo, toro and akamutsu, rendered to mouth-watering perfection. Priced at HK$3,480 per person. 

Ramen restaurant Mashi No Mashi has launched its own rice lager which combines the subtle sweetness of Japanese rice and the crisp taste of lager. The new rice lager offers a soft citrus aroma from yuzu peels and Sorachi Ace hops, followed by notes of toasted rice crackers and a refreshing lemongrass finish that helps cut through rich, savoury food. Mashi No Mashi's rice lager is currently only available at Mashi No Mashi Basehall 2.0 for HK$95 per glass; HK$65 per glass for happy hour (3pm to 7pm daily).

Mashi No Mashi, Kiosk No.12-13, BaseHall 02, Jardine House, 1 Connaught Place, Central, Hong Kong

Ying Jee Club has introduced a dim sum menu that features more than ten new creations including two sets of dumplings, buns and pastries that will be unveiled in the first and second half of the month. Highlights such as shrimp dumpling with crunchy yu fungus and chewy yellow fungus offer a contrast of texture and flavour, while pork puffs with sesame and scallion, and roasted duck rolls with whole abalone, pork and beancurd skin blend traditional flavours with well-executed details and modern presentation. The new menu also features options for vegetarian dim sum and is available for lunch from 11.30am to 3pm daily.

DarkSide's latest cocktail menu is an ode to the libations of the ’90s and revives eight classic cocktails of the decade. From the sweet and melon-infused Midori Sour to the hard-hitting Long Island Iced Tea cocktail, this new menu is full of Nineties nostalgia refreshed with high-quality ingredients and creative flair. Other drinks to sample include Rosita, a Negroni variation based on tequila, but at DarkSide is a mix of Matusalem 15-year-old rum, dry curaçao, lime, angostura bitters and London Essence ginger beer; Whiskey Smash with Michter’s Bourbon Whiskey, muddled lemon wedges and mint; and Cable Car, recreated with Nusa Caña spiced rum, dry curaçao, lemon and egg white, among others. Each cocktail from the Classics from the ’90s menu is priced at HK$170 and is best enjoyed with the live music performance that begins every evening at 8pm.

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