Hong Kong restaurant news: Andō teams up with Ode from Tokyo, Shane Osborn launches Victuals by Moxie and more

The Arcane Collective, by Shane Osborn, has launched a new sustainable and ethically sourced event catering arm called Victuals by Moxie that focuses on the wellbeing of diners and the environment. Inspired by conscious dining restaurant Moxie and chef de cuisine Michael Smith's ethos, the catering will feature mostly plant-forward dishes as well as sustainably sourced seafood that make for healthier and nutritious catering options. Much like the other restaurants in the Collective (Arcane and Cornerstone), Victuals will also utilise their relationships with local farmers and suppliers to showcase the very best of the season. Victuals by Moxie aims to be able to provide this type of catering for all, be it a large corporate event or intimate occasion. Signature items include the likes of ruby beetroots with Taiwanese mango, feta and jalapeño dressing; seared Fremantle octopus with broccolini; and mille feuille with seasonal fruits and coconut pastry cream. 

Chef Agustin Balbi of Andō will be teaming up with chef Yusuke Namai of Ode, an inventive French restaurant from Tokyo, on May 25 for a one-day-only chef collaboration in Hong Kong. The two chefs will be cooking up a storm for lunch and dinner at Andō, offering signatures from their respective cuisines including Ode's Dragon Ball amuse bouche which, as the name suggests draws inspiration from the popular Japanese manga, and a seasonal rendition of Andō’s arroz caldoso.

Other highlighted dishes from the eight-course tasting menu include the Botan ebi, Hokkaido uni and papada Iberica, and Ayu sweetfish, tomato, jalapeño leche de tigre created by Balbi, along with Namai's Grey dish, a combination of sardine, beef, black garlic and avocado, and pigeon with onion, shiitake and Chile chipotle. Lunch is available for HK$1,588 per person and dinner is priced at HK$2,888 per person.

Chef-founder Emmanuel Renaut of Flocons de Sel—the three-Michelin-starred restaurant in Megève, France—will be flying in for an exclusive guest shift at Restaurant Petrus this May. The event, which takes place from May 9 to 13, marks Shangri-La Group’s global ‘Find Your Shangri-La’ campaign which will offer a wide range of guest experiences. Known for elevating locally sourced mountain ingredients and weaving it into his modern cuisine, Renaut will present special lunch (available from HK$1,288 per person; May 10 to 13; 12pm-2.30pm; art) and dinner (available from HK$2,888 per person; May 9 to 13; 6.30pm to 11pm) menus created exclusively for Shangri-La. Dishes include the likes of a turbot with capers and fir; scallop biscuit with burnt onions and lemon balm; and pork mignon with truffle coffee cream and smoked potatoes. Wine pairings will also be available for lunch and dinner at various price points.

Welcoming the annual French festival: Le French May with open arms, BaseHall 02 is hosting a three-day pop-up from May 25 to 27 with L’Avenue, a modern Parisian-style bistro from Shenzhen. Led by chef Arran McCredie, the event is the bistro's first ever pop-up in Hong Kong and will offer a seven-course menu with an optional wine pairing (+HK$688) curated by Hong Kong's La Cabane. The menu, which will include dishes such as aged duck breast with mulberry purée and sauce au poivre, as well as tarte piémontaise, a sweet pastry filled with hazelnut diplomat, chocolate ganache and Frangelico jelly is available at HK$1,288 per person. There will also be a special off-menu dish: the ris de veau or pan-fried veal sweetbread served with wilted wild garlic and glazed summer vegetables, available in limited portions on the day. 

Basehall 02, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong

Foxglove has introduced new signature food and cocktail menus inspired by the love story of fictional English aristocrat Frank Minza and mystical burlesque dancer Mrs Pound. The menus feature bold East Asian flavours and pay tribute to Frank’s talented musician friends. New dishes include the likes of mala xiao long bao, cumin-spiced lamb with crystal wraps, and Frank’s braised short ribs. The cocktail menu features drinks inspired by Anita Mui, Shreya Goshal, Prince, and Elvis Presley, among others; while the new happy hour cocktails honour pioneering women such as Maggie Bailey, Ada Coleman, Ella Fitzgerald, and Jane Goodall.