Cover Italian pasta (Source: Ramato)
Italian pasta (Source: Ramato)
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From a limited edition pizza to exciting guest shifts and masterclasses, these are the food and drink happenings that you should know about this week
In case you missed it: Nespresso Launches Re:farm Coffee Showcase, Hansik Goo Introduces Autumn Menu, and More
New Bâtard on the Block
Bâtard, one of the restaurant awardees on the Tatler Dining 20 list, welcomes Jun Kai as their new executive chef. Kai, who has been with the restaurant since April, worked at the acclaimed Les Amis and Alma by Juan Amador in Singapore before coming to Hong Kong to make his mark at the wine-focused restaurant.
The latest menu remains rooted in classic French cuisine and features some of the original crowd-pleasing signatures such as cold angel hair and roast chicken on warm pilaf rice. There are, however, new dishes to sample with Kai at the helm. Among the starters is kampachi with seaweed and Oscietre caviar along with an impossibly soft and bouncy parmesan soufflé served with Jerusalem artichoke and autumn truffle. As for the main course, new highlights include a kinmedai with crispy skin, bone jus and flower clams, and Limousin côte de veau (veal chop) with girolles and mustard jus.
Netflix Enchil-ada
Above Chefs Esdras Ochoa and Davide Borin (Source: The Pizza Project)
Chefs Esdras Ochoa and Davide Borin (Source: The Pizza Project)
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The Pizza Project has launched a new WTF special, in which executive chef Davide Borin has teamed up with chef Esdras Ochoa (whom you may remember from Netflix’s Final Table) of 11 Westside, to create the chicken enchilada pizza. Available from October 21 to 31, the pizza blends Mexican flavours with Italian traditions and features 11 Westside enchilada sauce, marinated hand-shredded chicken thigh, mozzarella cheese, Esdras’ pickled onions, cotija cheese, sliced avocado, sour cream and slivers of fried corn tortillas. The pizza can be ordered all day with the brunch menu or tasting menu for dinner at the Peel Street and Star Street Precinct Pizza Project venues.
Shochu Like Tea, Do You?
Above Gagan Gurung (Source: Tell Camellia)
Above Devender Seghal (Source: The Aubrey)
Gagan Gurung (Source: Tell Camellia)
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Tell Camellia and The Aubrey are coming together this November to host a masterclass and guest shift—led by Gagan Gurung and Tatler Dining's bartender of the year Devender Seghal—inspired by tea and Japanese shochu. The two-hour masterclass (HK$550 per person) at Tell Camellia takes place on November 3 from 3pm to 5pm and will explore the history of tea and shochu, offering three types of shochu and three types of tea as well as a welcome drink. Meanwhile, the guest shift, running from November 2 to 3, 8pm to 12am at Tell Camellia will see Seghal serving four different tea and shochu cocktails (HK$120 each) including the Mizu No Kuni a combination of rice shochu, sweet potato shochu, amontillado sherry, banana liqueur and Jasmine tea.
Tell Camellia
LG/F, H Code, 45 Pottinger Street, Central, Hong Kong
Living La Dolce Vita
Above Calamaro ripieno (Source: Ramato)
Above Fettuccine Lobster (Source: Ramato)
Calamaro ripieno (Source: Ramato)
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Ramato is giving diners new reasons to visit this month by launching a new chef’s choice menu for dinner, a new Friday set lunch menu, and six new a la carte dishes.
The chef's choice menu, titled A Taste of Italy, is a six to seven-course compilation of Ramato’s signature dishes and daily off-menu specials, while the new Friday lunch allows guests to choose three or four courses with highlights such as beef carpaccio, homemade pappardelle with pork and eggplant ragu, and the branzino with sauteed endives and tomato bisque.
As for the new a la carte dishes, inspiration from chef Matteo Caripoli's Sicilian grandmother's recipes is injected into the menu with the likes of calamaro ripieno, a potato-stuffed calamari dish with smoked eggplant puree and tomato sauce, bringing a touch of nostalgia and authenticity to the table. Other new highlights include a homemade fettuccine with lobster and Italian cherry tomatoes; cavatelli in a seafood ragu; and a one-layer lasagna topped with bechamel and traditional ragu alla Bolognese, among other dishes.
Shave the Date!
Above Frothy 'Tash (Source: Common Abode)
Above Maple Fashioned (Source: Common Abode)
Frothy 'Tash (Source: Common Abode)
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To celebrate the upcoming month of Movember, Common Abode is offering two cocktails across the group’s three venues: Candour, Club Rangoon, and Hjem with 5% of drink sales going towards the support and awareness of men's health issues. The cocktails include the sweet and sour Frothy ‘Tash which mingles bourbon with raspberry liqueur, lemon and Angostura bitters, and the spirit-forward Maple Fashioned, made with bourbon, maple syrup, Angostura and orange bitters.
The month-long Movember promotion will then culminate in a closing party at hip-hop lounge Candour on November 29 from 6pm to 10pm. In partnership with Selvedge Barbers, guests can enjoy an on-site moustache trim when they make a minimum donation of HK$200 along with a drink of choice.
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A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
