Dessert fiends, today's your lucky day. Aulis is debuting a series of dessert tasting menus, beginning on November 17 with a one-night-only collaboration between Roganic's Teigan Jai Morrison and former L'Envol pastry chef Mandy Siu. 

While the four-course menu replete with amuse-bouches and petit fours encompasses both sweet and savoury dishes, pastry-making techniques are front and centre throughout. Highlights by Morrison include liver and spiced palm sugar custard, cherry gel, and malted choux; and toasted nori ice cream with matcha sponge and burnt milk; while Siu's creations include dishes like ‘Jonyamiso’ featuring Jonyan, miso ice cream, red yeast cone, and grated cheese; and her signature classic flan with local raw honey and spice.

On the day, Morrison and Siu will be serving 10 seats per session over six seatings, starting from 12pm and ending at 9:30pm. To reserve your spot, e-mail reservations@aulis.com.hk or visit roganic.com.hk/events.

See also: Teakha Is Closing After Ten Years In Hong Kong

In a first-of-its-kind collaboration, Glenfiddich has teamed up with online menswear retail portal Mr Porter to create a limited-edition whisky collaboration, limited to 1,500 bottles worldwide. The special co-branded bottle contains within it Glenfiddich's 20-Year-Old single-malt expression, aged in New American oak, ex bourbon and European oak sherry casks to imparts layers of fudge, spiced oak and caramelised Demerara sugar. 

Priced at HK$3,300, whisky enthusiasts can register for the chance to purchase a bottle by visiting glenfiddich.com and entering the ballot, which opens at 12.01am GMT on November 3.

See more: Tatler Dining and Sarah Heller MW Launch The 2022 Champagne Guide

Opened in 2019, Hong Kong's Yong Fu, an offshoot of the famed Shanghai institution of the same name, has been consistently booked out for its authentic interpretation of the seafood-centric cuisine of Ningbo, a major port city to the immediate south of Shanghai. For first-time diners and seasoned regulars alike, the restaurant's new "Flavours of Yong Fu" tasting menu will serve as a welcome gateway to this lesser-known regional Chinese cuisine.

Priced at HK$4,888 for four people, the menu spans four appetisers, six main courses and a dessert that utilise ingredients flown in from Ningbo. The meal opens with the signature mud crab with mashed ginger and coriander, before progressing onto a dish of air-dried sea eel, and then silver pomfret with preserved vegetables. Other highlights include deep-fried Bombay duck, and soft braised boneless pork knuckle, a specialty of executive chef Liu Zhen requiring two days of preparation. Courtesy of Yong Fu’s in-house sommelier, the restaurant is also offering a beverage pairing menu with champagne and two types of wine (HK$618 per person).

Yong Fu, G/F & 1/F, Shop 2 Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong; +852 2881 7899 

Tucked away in the Hong Kong Museum of Art, Hue Dining makes a return to its Australian roots with the arrival of chef Wilson Leung to helm the kitchen. Having grown up helping out at his family's restaurant in Melbourne, the William Angliss Institute-trained chef made a natural progression to working in some of the most highly-regarded restaurants in Asia and Australia, including Melbourne's Dinner by Heston Blumenthal and Circa, and Hong Kong's own Belon.

At Hue, Leung will be serving a menu of new creations. Among his signatures are the Jerusalem artichokes with cashew cream, Chinese celery mayonnaise and truffle, highlighting an oft-overlooked vegetable as the main ingredient; the poached Taiyouran egg in Swiss brown mushroom and grilled leek consommé, presenting a depth of umami; and the hearty grilled Australian octopus with Romesco sauce, charred courgette and olives.

A variety of dinner set menus are available, from two courses (HK$650 per person) to the five-course tasting menu (HK$850 per person). Guests can receive a 15% discount on the entire bill upon presenting a same-day performance ticket from the Hong Kong Cultural Centre.

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