Hong Kong restaurant news: Caprice collaborates with Andreas Caminada of Schloss Schauenstein, LPM celebrates fifth anniversary, and more

Bedu welcomes winter with a new menu and chef this month. Newly appointed head chef Ali Ahmadpour, whose Iranian roots and experience at the Middle East’s finest establishments, promises to elevate the menu with a Persian flourish, offering guests a blend of Persian, Turkish, and Jordanian dishes inspired by nomadic trails of Bedouins. Debuting in Hong Kong with a new menu, Ahmadpour showcases reimagined dishes including sweet and nutty lentil hummus, Iranian olive parvardeh, spinach nargesi and crunchy feta. There are also flavourful main course dishes such as Persian prawns and pistachio butter lamb rack to enjoy before desserts including a baghlava mille-feuille layered with vanilla ice cream completes the meal.

From November 6 to 30, The Baker & The Bottleman’s Landmark pop-up store will join forces with oat milk brand Oatside. Customers can try the new oat-infused menu which features a honey oat scone, rice pudding with oat crumble and fresh berries, and Oatside milk with coffee jelly. For a bundled treat, the Oatside carrier set combines the scone and coffee jelly. To promote the new plant-based collaboration, the first 30 customers can enjoy a complimentary upgrade to Oatside oat milk in their regular coffee. Roganic’s popular Irish soda bread topped with oats will also make a special appearance at the pop-up.

The Baker & The Bottleman Pop-up
Address: Shop 239, 2/F Landmark, 15 Queen’s Road Central, Central, Hong Kong

There’s always space for caviar tarts, as Hong Kong-based Nomad Caviar can attest to. Their newest product is a three-way collaboration between Le Bec Fin and Toto Private Chef, and features 125g of Nomad’s finest Caviar, accompanied by Hokkaido uni and delicate snow crab meat with cauliflower crème atop a rich almond flour crust. Garnished with vibrant shiso flowers, this 15cm-diameter tart cries out to be the centrepiece of any celebration.

Led by “Demon Chef” Alvin Leung and head chef Kasey Chan, Cafe Bau is doubling down on local sourcing and sustainable dining with new tasting menus for dinner that highlight the exceptional quality of Hong Kong’s own products. From appetisers like the Jinga shrimp mille-feuille to main courses such as the Hong Kong Heritage Pork schnitzel and roasted Sabah giant grouper, each dish pays homage to local delicacies with a twist. Desserts like the modern wife cake with tropical gelato or the signature custard tart bring up the rear. For a more comprehensive experience, opt for the 8-course tasting menu, featuring innovative creations like the Pat Chun pork knuckle ‘zampone’.

This November, LPM Restaurant & Bar marks its 5th year in Hong Kong by unveiling an anniversary dinner menu filled with a taste of the Mediterranean. Available from November 6 until the end of the month, the menu will feature delicacies inspired by the South of France with plenty of seafood. Highlights include a refreshing undressed crab dish with cucumber gazpacho; wild sea bream tartare with yuzu; lobster linguini pasta; Provençal chicken served in casserole; LPM Bouillabaisse and much more. Accompanying this menu is an exceptional wine list sourced from boutique vineyards.

Anniversary revelries peak on November 10 and 11 with an anniversary celebration, starting from 8pm, which will offer guests a selection from the menu (minimum spend HK$1,688 per person, plus service charge) and a live performance by French Riviera-based party band The Troubadours.

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