Cover Andō's new seasonal menu
Andō's new seasonal menu
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From new chef pop-ups and fiery Sichuan dishes to bars celebrating their third anniversary, these are all the happenings that you should know about this week
In the latest roundup of Hong Kong restaurant news, we serve up a platter of tasty updates that will excite any food aficionado. This week, we also shared news on an exciting culinary pop-up at Auor, which sees Singapore's beloved zi char establishment, Keng Eng Kee Seafood, bring their big flavours and hearty dishes to Wan Chai this November. Meanwhile, Japan's cocktail scene is being shaken up by the dynamic Holly Graham, who reveals her newest cocktail venture in Tokyo in an interview with us. Keep reading for more top news bites in the world of food and drink.
In case you missed it: Landmark launches two-month culinary event, Bo Innovation celebrates 20th anniversary, and more
Smokin’ hot
Above Chefs Junwoo Choi, Esdras Ochoa and Nathan Green
Chefs Junwoo Choi, Esdras Ochoa and Nathan Green
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American BBQ restaurant and bar Smoke & Barrel is launching Smokehouse Masters Unleashed, a monthly chef collaboration series featuring chefs Nathan Green of Rex Wine & Grill and Kilo Steakhouse on October 29; Esdras Ochoa of 11 Westside on November 29; and Junwoo Choi of OBP on January 10. Each chef will craft unique dishes made using the restaurant's smoker, named The Beast, as well as signature dishes or creative twists on Smoke & Barrel’s menu items.
Diners can also try out two food challenges including “The Beast Tandem Challenge” which dares two competitors to tackle a giant feast, which includes fried chicken, brisket, pulled pork, ribs, sausages and more, in 20 minutes, with victors getting the meal (HK$1,500 for two) on the house, along with a HK$1,000 voucher, and champion status on their wall. Those who do not finish within the time limit can, of course, finish the food later. For those who can withstand the heat, the “Who Wants the Smoke?” challenge awaits with eight fiery wings. Those who overcome the inferno will win complimentary wings (HK$150) as well as a HK$200 voucher, and a spot on the wall of fame.
Smoke & Barrel, 1/F-2/F, Wyndham Mansion, 32 Wyndham Street, Central, Hong Kong
A new season
Above Carabinero prawn dish
Above Sin Lola with Yunnan mushrooms
Carabinero prawn dish
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Led by chef Agustin Ferrando Balbi, Andō unveils new seasonal tasting menus for lunch and dinner. The lunch menus, available in three offerings, range from HK$588 to HK$988 with dishes including perfectly seared scallops, crab with Kristal caviar, and delightful desserts such as pecan nut sponge cake.
Meanwhile, evening diners can dive in a little deeper with the Presentation and Experience menus, priced at HK$1,888 and HK$2,488 respectively, with courses including Carabinero prawn with Japanese muscat grapes, a sashimi medley, and Andō’s signature Sin Lola with Yunnan mushrooms. Ending on a sweet note, guests can finish with almond cake complemented by orange blossom honey ice cream and an ever-changing mignardises selection.
The restaurant also welcomes new leadership in the form of general manager Nicolas Bailez, whose background includes esteemed establishments like Hakkasan in London and Alain Ducasse at the Dorchester, and head pastry chef Arnaud Labbe whose pastry prowess spans Belgium and Hong Kong.
Taste test
Above Kaniia Sam
Above Masahiko Endo and Tomiya Yu
Kaniia Sam
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Test Kitchen's October lineup features five pop-ups with six chefs from six countries. This includes a modern Chinese dining experience created by private chef Kaniia Sam from October 6 to 8 for HK$1,280 which features creative dishes such as uni with charred local squid, fuyu, ponzu, and wonton tart. Thereafter, chefs and husband-and-wife-duo Pongcharn 'Top' Russell and Michelle Goh from Mia in Bangkok will offer European flavours from October 19 to 21 for HK$1,380 with dishes including Andaman sea crab with ajo blanco and grapes; chef Tomiya Yu's Wagyu expertise is paired with cocktails created by mixologist Masahiko Endo of Mizunara: The Library for HK$1,960 on October 29; and Israeli chef Gil Hovav introduces Hong Kong to Yemenite delights on October 31 for HK$880.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong
Spice girls on tour
Above Mud crab with Sichuan chillies
Above Kurobuta pork with rice crisps
Mud crab with Sichuan chillies
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From October 1, Grand Majestic Sichuan introduces new dishes inspired by the recent Sichuan culinary explorations of executive chef Theign Phan and renowned Chinese food expert Fuchsia Dunlop. The menu offers a range of dishes to reflect the region's vast gastronomic diversity, with a commitment to showcase all 23 distinguished Sichuan flavours.
Among the new additions, highlights include jiao ma xian sun with bamboo shoots, spring onion and peppercorn oil; xiang la xie which offers fiery flavours of wok-fried mud crab with Sichuan chillies and peppercorns; and guo ba rou pain, a sizzling dish of Kurobuta pork slices with rice crisps. What's more, the restaurant has also launched its new private dining room, the Phoenix Lounge.
Threedom
On Thursday, October 12, Honky Tonks Tavern marks its third anniversary and will be hosting a celebration to thank patrons for their support. Starting from 5.30pm, the occasion will feature complimentary bites of tater tots, pizza, and popcorn chicken while supplies last.
The bar will then kick it up a notch at 7pm with back-to-back guest bartending sessions and signature cocktails, showcasing talents from Shanghai, Shenzhen, Singapore, and Hong Kong. The lineup includes Timothee Becqueriaux from Starbucks Reserve in Shanghai (7pm to 8pm); Lola Liu from Hope & Sesame in Shenzhen (8pn to 9pm); Mario La Piertra from Neon Pigeon in Singapore (9pm to 10pm); and Benjamin Boyce from Hong Kong's LPM Restaurant & Bar (10pm to 11pm).
Honky Tonks Tavern, Man Hing Lane, Soho, Central, Hong Kong
Topics
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.
