Hong Kong restaurant news: Young Master celebrates 10th anniversary, Osteria Marzia launches new autumn menu, and more

Osteria Marzia welcomes the arrival of autumn with an array of new dishes and a tasting menu. Executive chef Luca Marinelli draws inspiration from his southern Italian heritage for dishes including fusilli pasta in a creamy broccoli sauce and a shellfish soup with clams, crab, prawn and mantis shrimp inspired by Marinelli’s mentor, Italian chef Mauro Uliassi of his eponymous restaurant located in Senigallia, Italy. Meanwhile, the new five-course tasting menu for autumn, available daily from 12pm for HK$788 per guest, comes with an optional four-glass wine pairing for HK$398. This menu features delights such as Italian baby cuttlefish and Acqua Pazza sea bass, followed by freshly churned Italian Gelato.

Bakehouse in Wan Chai, under the culinary guidance of Grégoire Michaud and newly appointed executive chef Atisha Kumar, has launched new dishes for the café menu. Highlights include the revamped brioche French toast (HK$118), savoury chilli folded eggs on toast (HK$88), and the crispy barramundi burger (HK$128). The menu also features a free-range eggs category with options like blue crab omelette (HK$208) and hearty steak and eggs (HK$188). For dessert, a baked almond and vanilla tart (HK$58) or the rich dark chocolate pot de crème (HK$58) are worth saving room for. Additionally, a new set lunch menu priced at HK$138 for two courses and HK$168 for three courses is available on weekdays from 11.30am to 2pm.

Bakehouse Wan Chai
Address: G/F, 14 Tai Wong Street East, Wan Chai, Hong Kong

Hong Kong-based brewery Young Master is commemorating its 10th anniversary this November with culinary collaborations and exclusive beer releases. First, they’ll be introducing limited-edition 10th Anniversary beers, including special versions of its Classic Pale Ale and Unfiltered Pilsner, available throughout November at The Ale Project, Second Draft, Alvy’s, BaseHall, Pub 1842, and Young Master & Friends. Then, from November 15 to December 15, Smoke & Barrel will offer a pairing of six-hour Carolina smoked pulled pork with Classic Pale Ale BBQ sauce, a Young Master Classic Pale Ale Spritz, and two pints of any Young Master Beer for HK$298 per person; and Mirage Bar & Restaurant will offer goose baos with plum sauce and hoisin mayo at HK$208 per person.

The Legacy House is launching a special menu from December 2023 to January 2024 that spotlights a classic Cantonese ingredient: dried tangerine peel. Known as chenpi in Chinese, the menu will explore the diverse flavours of the peel sourced from Xinhui’s core production areas that are aged between 10 to 50 years.

Crafted by Chinese executive chef Li Chi Wai, the à la carte specials feature the likes of stewed local razor clams with bamboo shoot, 15-year dried tangerine peel and salted lemon (HK$480), and a unique steamed rice dish with chicken, conpoy, crabmeat and eight-year dried tangerine peel sauce (HK$180 per guest). A tasting menu at HK$2,180 per person is also available with dishes like deep-fried minced beef ball with 10-year dried tangerine peel. To complement these dishes, the restaurant offers a dried tangerine peel tea collection, including 12-year aged mandarin orange peel Pu’er tea, among others.

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