Cover May Chow celebrated 10 years of Little Bao with a special menu
May Chow celebrated 10 years of Little Bao with a special menu
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From new menus and events to whisky-tea pairings, these are all the happenings that you should know about this week
In this edition of Hong Kong Restaurant News, the spotlight is on a brand new repertoire of culinary happenings. We also received news of Daniel Humm of New York's Eleven Madison Park coming to host a five-night residency at Rosewood this week and shared a list of restaurants that offer the best views in time for National Day fireworks (October 1). In other news, there are new tasting menus, pairings and events to look forward to in the coming weeks.
In case you missed it: Écriture announces closure, Ho Lee Fook and Man Ho celebrate Chinese traditions, and more
Champagne wishes and caviar dreams
Above Enjoy free-flow Billecart-Salmon Champagne
Above Along with premium No. 5 Royal Oscietra caviar
Enjoy free-flow Billecart-Salmon Champagne
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Beginning September 23, and recurring every third Saturday of the month until the end of the year, the Champagne Bar at Grand Hyatt is hosting caviar and Champagne evenings for HK$2,200 per person, in collaboration with W3 Caviar. Guests can enjoy a four-course supper featuring up to 100g of premium No. 5 Royal Oscietra caviar per person atop canapés such as poached lobster on toast, Mayura Station beef tartare and crab meat risotto, followed by red berries and dark chocolate treats. There will also be Billecart-Salmon Champagne flowing freely from Jeroboam bottles. Furthermore, the evening will be complemented by live music performed by the singing duo A Little of Us.
Bright, young things
Above Vicky Lau will be the only guest chef from Hong Kong
Above The S.Pellegrino Young Chef Academy Competition
Vicky Lau will be the only guest chef from Hong Kong
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Vicky Lau, Tatler Dining's Chef of the Year 2023, is poised to represent Hong Kong as a guest judge for the final stage of the S.Pellegrino Young Chef Academy Competition in Milan this October. Known for her innovative vision behind Tate Dining Room and Mora, Lau will serve as a guest judge alongside a panel of international culinary luminaries such as American chef and author Nancy Silverton, Virgilio Martínez and Pía León of Central in Peru, and Julien Royer of Odette in Singapore among others. More than a competition, the event—scheduled for October 4 and 5—is designed to be a platform that sparks insightful dialogues about the transformative role of food in society. Lau’s participation also underscores her contributions and pioneering approach to food and its culture. Those interested in the activations and competition can follow S.Pellegrino Young Chef Academy on Instagram.
Not so Little Bao
Celebrating an impressive 10 years on the dining scene, Little Bao has launched a special anniversary menu titled The Comeback Series in a nod to the formative culinary experiences that have inspired chef-proprietor May Chow over the past decade. Expect popular a-la-carte dishes introduced in years past, like the baked mac & cheese rice rolls and lychee coconut ice cream bar—both introduced in 2013—and the green curry short-rib bao, created for a crossover event with chef Thitid “Tonn” Tassanakajohn of Le Du in 2017.
Little Bao
1-3 Shin Hing Street, Soho, Central, Hong Kong
A toast to whisky and tea
Above Whisky and tea pairing menu at Hoi King Heen
Whisky and tea pairing menu at Hoi King Heen
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The one whisky and tea pairing that every Hongkonger should be familiar with is undoubtedly whisky and green tea, best guzzled in the dark of a karaoke room; though Hoi King Heen’s newest collaborative menu gives a decidedly gourmand spin to the tradition. The Balvenie has partnered with organic Taiwanese tea brand Summus for a three-way marriage of whisky, tea and Cantonese delicacies where the Scotch distillery’s wares are given even more nuance and structure with Formosa’s finest teas. Expect pairings like deep-fried crab meat in shell with The Balvenie DoubleWood Aged 12 Years and purifying Dragonball Jasmine Tea; and tea-smoked crispy chicken with The Balvenie PortWood Aged 21 Years and the flowery Alpine Ruby Oolong Tea. Available from October 1 to November 31 for HK$988 per person.
Hoi King Heen
Chinese
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$ $ $
B2, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui, Hong Kong
New Ones
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Found on On Lan Street in Central, terracotta-hued 1111 Ones has introduced two new dinner tasting menus: The Outing (HK$1,388) and The Expedition (HK$1,788). The menus by head chef Chris Chan feature dishes that showcase international flavours and emphasise fresh seasonal ingredients, and standout items include umami-rich morel mushrooms stuffed with cuttlefish and squid paste, 22-head yellow croaker fish maw grilled over binchotan charcoal, and Hida-Gyu sirloin with tomato gazpacho foam, aged balsamic and arugula puree. The restaurant also offers a Chef’s Table experience for a closer look at the intricate cooking process.
1111 Ones
Address: 11/F, 18 On Lan Street, Central, Hong Kong. 1111ones.com
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