Cover Tiffin at Grand Hyatt Hong Kong has launched an alpine-inspired afternoon tea featuring Swiss flavours
Tiffin at Grand Hyatt Hong Kong has launched an alpine-inspired afternoon tea featuring Swiss flavours
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From seasonal dishes bursting with autumnal flavours to a pandan-infused collaboration, here are the top menus to discover in Hong Kong
This week, Hong Kong’s dining scene is embracing seasonal comfort, with local venues rolling out menus rich in autumnal flavours and ingredients. A French bistro refreshes its offerings with new, rustic creations, while an all-day lounge turns to the Swiss Alps for inspiration to curate its latest afternoon tea menu.
Meanwhile, a tempura specialist introduces a polished, Hakata-style spread to its menus, a Cantonese restaurant leans into elevated home-style dishes and two local brands join forces to create an irresistible treat. Read on for the top reasons to eat and drink out.
Read more: Tatler Best Takeovers heads to Shanghai with exclusive chef collaborations across the city
Chouchou
Above Tuck into elevated bistro-style plates at Chouchou
Tuck into elevated bistro-style plates at Chouchou
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French bistro Chouchou has unveiled its autumn-winter seasonal menu alongside a new selection of desserts. New dishes remain rooted in rustic recipes, leading with the hearty coq au vin, featuring rooster braised in a Burgundy red wine, bacon and tomato sauce. The restaurant’s signature duck à l’orange makes an appearance on the set lunch menu as a duck confit burger, layering hand-shredded duck meat with garlic aioli, chicken jus, sauerkraut and emmental cheese in a brioche bun. Desserts highlight classic interpretations such as the rum baba, a rum-soaked brioche garnished with cream, fresh pineapple and passion fruit.
Chouchou
Address: Shop 8, 1/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong
Dough Bros x Pandan Man
Above The pandan doughnut is part of the Halloween specials at Dough Bros
The pandan doughnut is part of the Halloween specials at Dough Bros
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Dough Bros is teaming up with local dessert brand Pandan Man for a collaborative creation. Available until October 31, the pandan doughnut pairs Dough Bros’ signature sourdough base with Pandan Man’s house-made pandan cream. The doughnut is priced at HK$43 each and includes 15 per cent off on all purchases made online through Pandan Man’s website.
Dough Bros
Locations across Hong Kong
Tiffin
Above Savour alpine-inspired treats at Tiffin
Savour alpine-inspired treats at Tiffin
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Grand Hyatt Hong Kong’s all-day dining venue Tiffin has launched a seasonal afternoon tea inspired by the Swiss Alps. The set features a curated selection of sweet and savoury items crafted with regional ingredients. Highlights include a cheese fondue; gruyère and black truffle gougère (a savoury choux pastry); smoked Arctic char on rösti (sautéed or shallow-fried potatoes); and a strawberry roll cake. The afternoon tea is available until November 30, priced from HK$358 per person.
Nagaoka Hakata Tempura
Above Enjoy autumnal flavours at Nagaoka Hakata Tempura
Enjoy autumnal flavours at Nagaoka Hakata Tempura
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Tempura restaurant Nagaoka Hakata from Fukuoka has refreshed its à la carte menu with a selection of seasonal dishes. Starters showcase Hakata flavours with a mentaiko (spicy, salt-cured Alaska pollock roe marinated in chili peppers and other seasoning) egg roll and seasonal sashimi platter. Tempura options include minced chicken ball, homemade Kyoto soy milk tofu with crab sauce, and mantis shrimp. The claypot rice section expands to eight varieties, including a Hong Kong-exclusive chicken claypot rice. Guests can also pair the meal with a selection of Fukuokan spirits and cocktails, including sake, shochu and the signature lemon sour.
Nagaoka Hakata Tempura
Address: Shop 226-229, 2/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong
Sha Tin 18
Above Savour the season’s bounty at Sha Tin 18
Savour the season’s bounty at Sha Tin 18
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Cantonese restaurant Sha Tin 18 is introducing a new series of dishes crafted with autumnal flavours. Homestyle recipes and comforting plates from the Dongguan region are elevated with premium ingredients. Highlights include the steamed pork belly with preserved soybeans and ginger; steamed beef bone marrow with sea snail, Chinese basil and chilli; wok-fried baby squid with preserved turnip paste; and claypot-baked tiger prawn with chencun (rice noodles) and soy sauce. New dishes also star on the chef’s recommendations, including a claypot-baked Australian lobster, Chinese basil and Chinese wine, and steamed salted spotted garoupa with minced ginger.
The new menu is available for lunch and dinner.
Sha Tin 18
Cantonese
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$ $
4/F, Hyatt Regency Hong Kong, Sha Tin, 18 Chak Cheung Street, New Territories, Hong Kong
Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
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