Hong Kong restaurant news: The Baker & The Bottleman pops up at Landmark, Morton’s the Steakhouse launches a tomahawk menu, and more

Dio has launched a creative cocktail menu titled “Chou Son” in tribute to the god of the kitchen. Crafted to encapsulate old Hong Kong in a glass, the menu makes use of Cantonese ingredients that are often underappreciated, taking guests through the tangy, sour, fizzy, and salty staples often found in a Hong Kong kitchen. Among the new creations is the Keung Sour, a drink reminiscent of the Chinese ginger vinegar pork leg dish with Guangdong sweet vinegar; the fiery Chiu Chow cocktail, anchored by heat of chilli oil; the Salted Lime Highball, a refreshing nod to the classic salted lime 7Up beverage more commonly seen at cha chaan tengs; and the Leekgroni which celebrates the understated leek. 

The Baker & The Bottleman has soft-launched a pop-up store at Landmark in Central this week. Officially opening from mid-September, the store will be there for six months, offering bites that are freshly made at their Wan Chai bakery. This includes an array of pastries for breakfast as well as two sets that are available from 8am to 11am, priced at HK$65 and HK$70. The sets come with a regular-sized coffee and a selection of treats, including plain or chocolate croissants, and sesame sausage roll, among others. Those looking for a lunch to-go can choose from five types of sandwich sets or salad sets from 11am, including the likes of Greek salad, tomato quinoa salad, and a ham and cheese toastie. Aside from the food, a comprehensive beverage menu that ranges from classic espressos and lattes to specialty Poursteady selections and an assortment of teas is available.

The online shop provides a convenient pre-ordering option, granting a HK$5 discount per item on breakfast and lunch sets. This digital storefront will offer freshly baked food sets, catering to various occasions like business meetings and special celebrations. Featured sets comprise petite treats, assorted doughnuts, and savoury treats.

In celebration of its grand opening, from September 14 to 16 at 12 pm, the first 50 customers can enjoy a complimentary coffee with a baked item purchase, courtesy of the Oasis Coffee Roasters from Taiwan, a brand known for their sustainable and transparent practices.

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

Café Causette introduces a limited-time Summer Lobster Extravaganza menu, delighting seafood lovers with choices such as lobster bruschetta, lobster bisque, and a very indulgent lobster macaroni cheese. For something more substantial, guests can opt for the half lobster thermidor or the lobster surf and turf for two, complemented by two seasonal dessert offerings. Running until September 30, this three-course meal is priced at HK$788 and is inclusive of coffee, tea, or soft drinks, with an option to add on the Summer of Wine promotion, offering a curated selection of wines and Champagne.

Bar Q88 at the JW Marriott Hotel Hong Kong is introducing a Social Hour, in which guests can enjoy two masterfully crafted glasses from an exclusive cocktail selection for HK$200. This includes creations like The Last Never Last, a sencha-infused gin tribute to The Last Word cocktail; Day Dreaming, a twist on the punchy Death in the Afternoon cocktail; Call Me Lisa, a French Lillet Blanc and whiskey dance concoction with Asian fruit undertones; and the Garnet in the Sky cocktail with Malfy Gin Rosa.

Available from Monday to Thursday, 5pm to 9pm, and Friday to Saturday, 5pm to 8pm, the menu isn't limited to cocktails but extends to Gin Martini, Bloody Mary, and a selection of gin and tonics.

Following the success of the sustainable tuna and Spanish seabream menus, Asaya Kitchen is launching a new seabass tasting menu for weekends. The seabass is sourced exclusively from a certified Sai Kung fish farm, which maintains stringent quality controls under the Accredited Fish Farm Scheme by AFCD. Starting September 9, diners can enjoy the six-course menu for HK$688, which showcases the Sai Kung seabass in variety of dishes. From the torched seabass carpaccio, which is cured, brined, torched and sliced, with cucumber emulsion and pickled local grapes to the Brandade, which is seabass cooked in milk and potatoes, seasoned with lemon, mustard seeds, and finished table-side with a red pepper coulis and crunchy pecans.

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