Hong Kong-style
Hello,
This week, we asked Tatler editors to divulge their favourite cha chaan tengs. These Hong Kong cafés—temples of comfort where scrambled eggs meet inexplicably soothing bowls of macaroni soup—are where the city runs on Hong Kong-style milk tea and an unshakable sense of nostalgia. There may have been fierce loyalty and the odd argument over which one serves the best pineapple bun, but rest assured, we’ve got the inside track on where to go and what to order.
On top of that, we’ve got the latest in Hong Kong’s ever-evolving food and drink scene, from the hottest new menus to the culinary happenings you won’t want to miss. And because it’s that time of year, we’d be remiss not to wish you a very Happy Mid-Autumn Festival—may your mooncakes be plentiful and your lanterns artfully placed to hide the fact you’ve already had three by lunchtime.
Stay hungry,
Fontaine Cheng
Dining Editor, Tatler Hong Kong
Editor’s Picks
What’s new Hong Kong?
This week in dining news, Gaddi’s appoints Anne-Sophie Nicolas as its first female chef de cuisine, Estro launches new a la carte menu, and more
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Tatler Tidbit 🍡
Club Bâtard has opened its doors in Central, taking over three floors and 18,000 sq ft in the Pedder Building. Designed by Joyce Wang, it’s a playground for wine lovers and foodies alike. Co-founders Michael Wu and Randy See, who launched Bâtard in Sai Ying Pun in 2019, have upped the ante with this new venture and decided that more is, indeed, more. Karaoke rooms? Tick. A champagne room? Naturally. Three restaurants? Why not. Oh, and did I mention the 5,000 varieties of wine? Watch this space for more on Club Bâtard.
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