THE DINING ROOM
VENETIAN-STYLE SALT COD ON CHICKPEAS CREAM & GLAZED RED ONION
SEARED HOKKAIDO SCALLOPS ON TRUFFLE MASH
SEARED GROUPER ON FENNEL CREAM & GLAZED RED ONIONS
SARDINIAN-STYLE STUFFED WHOLE SQUID ON LIGHT PARMESAN POLENTA
SARDINIAN MALLOREDDUS WITH RED & PINK PRAWNS, SWORDFISH & SWEET PEAS
Trattoria del Pescatore Hong Kong celebrated their one year anniversary and introduced a special tasting menu to mark the occasion. The restaurant, originally from Milan, serves authentic Sardinian fare staying true to founder Giuliano Ardu and his wife’s origins. Last month Head Chef Andrea Bortolotti visited the HK branch and created an exclusive menu, which is only available for a limited time, incorporating fresh seafood and their famous pastas. Favourites from the menu included the Venetian-Style Salt Cod on Chickpeas Cream, the Seared Hokkaido Scallops on Truffle Mash, the Seared Grouper on Fennel Cream, the Sardinian-Style Whole Stuffed Squid on Light Parmesan Polenta, and the Sardinian Malloreddus with Red & Pink Prawns, Swordfish & Sweet Peas. Make sure to book before the menu ends!
FRESH OYSTER SELECTION
KAGOSHIMA CHUCK RIB TARTARE SERVED WITH UNI, ORGANIC EGG YOLK, CRISPY ENOKI AND SWEET POTATO CHIPS
SOY GLAZED BLACK COD ACCOMPANIED BY COCKLES, OKRA, TOFU, SHITAKE, FISH BROTH AND SPRING ONION OIL
PAN FRIED WAGYU A3 SIRLOIN SERVED WITH YAKI ONIGIRI, MIZUNA, GARLIC CHIPS, WASABI, ONSEN EGG AND KABAYAKI SAUCE
CHESTNUT CANDY CHESTNUT PUREE TOPPED WITH CANDIED CHESTNUT, VALRHONA CHOCOLATE BROWNIE, MERINGUE, ALMOND FLAKES AND MALTESERS
Maison ES serves decadent Asian French fare in beautiful and romantic surroundings. Tucked above stylish Star Street, the inviting and charming restaurant offers a varied menu of French favourites with an Asian twist created by Chef Esther Sham who gained experience at 3-star Michelin restaurant, L’Atelier de Joel Robuchon and 2-star Michelin restaurant, Amber of Landmark Mandarin. Start your evening with a selection of their jet fresh oysters paired with champagne and don’t miss their Kagoshima Chuck Rib Tartare served with Uni and Organic Egg Yolk. Favourites from the main courses included the fragrant Soy Glazed Black Cod with Cockles, Okra, Fish Broth & Spring Onion Oil, and the juicy and tender Pan Fried Wagyu A3 Sirloin served with Yaki Onigiri, Onsen Egg and Kabayaki Sauce. The quality of ingredients incorporated in every dish was of the highest standard and we loved the Japanese influence in the French recipes. Make sure to pair your meal with a bottle of wine and ask for recommendations from their impressive selection. A great spot for celebratory dinners and romantic date nights and a new Hungry Hong Kong favourite.
AMALFI ROCK POOL MEDITERRANEAN PRAWN TARTARE, SEA URCHIN MOUSSE & IKURA, KOMBU AND NORI “FOCACCIA” WITH BOUILLABAISSE & “CARASAU”
THE GREAT WAVE KATSUO & JAPANESE SPRING ONION TARTARE, SALMON ROE AND NAGAIMO CRAFTED INTO TEMAKI
SETOUCHI SEA BREEZE 36-HOUR MARINATED HOKKAIDO SCALLOPS SMOKED WITH PLANKTON, SERVED WITH SEAWEED & FENNEL POLLEN DASHI
HK’s iconic dining destination, aqua, has introduced a responsibly sourced seafood menu, perfect for summer date nights. The aquaMarine dishes utilize Italian and Japanese techniques to present premium, high quality ingredients and responsibly harvested sea greens which have minimal impact on the environment. The menu is not only full of flavours and textures from the ocean, but bursting with healthy vitamins and minerals making it the ideal modern dining experience. Highlights included the decadent “Amalfi Rock Pool” featuring Mediterranean Prawn Tartare and Sea Urchin Mousse, “The Great Wave” with Katsuo & Japanese Spring Onion Tartare and Salmon Roe, and the “Setouchi Sea Breeze” with 36-Hour Marinated Hokkaido Scallops smoked with Plankton. Make sure to book and grab a table by the window for mesmerizing views of Hong Kong’s Harbour.
ASSORTED MIRAI BEEF YAKINIKU PLATTER
SUPREME KARUBI (SOYA SAUCE)
TOP BLADE (SUKIYAKI SAUCE)
MIRAI BEEF KIMCHI PANCAKE
STONE POT EEL
WARM MOZZARELLA CHEESE AND POTATO SALAD
Discover a mouthwatering farm to table yakiniku experience at Kagura. The authentic Japanese restaurant serves an impressive selection of Mirai beef, imported directly from the restaurant’s farm in Hokkaido. Each tender and flavourful cut is only the highest quality and sure to satisfy. Highlights off the menu included the indulgent, melt in our mouth Top Blade with Sukiyaki Sauce, the juicy and perfectly marbled Supreme Karubi in Soya Sauce, and the delectable Assorted Mirai Beef Yakiniku Platter for two. Each cut is unique in flavour and texture ensuring you a true gastronomic journey. Complete your meal with the fragrant Stone Pot Eel and Satisfying Mirai Beef Kimchi Pancake and make sure to pair with a bottle of sake from their impressive collection. A perfect spot for beef lovers and those looking for a truly authentic yakiniku experience.
SHIMANTO RIVER EEL WITH NAMBAN SAUCE
DIY SUSHI ROLLS WITH MINCED TORO AND SCALLOP
MIYAZAKI BEEF AND BEEF TENDON
FUMI’S SIGNATURE SUSHI ROLL WITH HOMEMADE SAUCE
STEAMED ALFONSINO WITH GINJO SAKE
FUMI, a Japanese dining hotspot located in LKF’s California Tower, has introduced new Executive Chef Ronald Ho who has created a menu full of authentic and mouthwatering fare. The stylish and ambient space is the ideal spot for a night out of sharing drinks and food with friends. Chef Ronald has dedicated a section of the menu to kappou cuisine, which falls between kaiseki and izakaya style dining. We loved the creative take on traditional dishes and the use of fresh and vibrant ingredients. Highlights included the flavourful Shimanto River Eel with Namban Sauce, the tender Miyazaki Beef and Beef Tendon, the delicate and fragrant Steamed Alfonsino with Ginjo Sake, and FUMI’s Signature Sushi Roll with Homemade Sauce. Pair your meal with sake from their varied selection and bring a group so you can share a variety from the menu.
Mercedes me Store, one of our favourite dining spots in HK, has introduced a new mouthwatering menu featuring the finest ingredients and showcasing their flair for creative, irresistible dishes. They have stayed true to incorporating vibrant flavours alongside fine dining techniques to create a luxurious menu in their stylish surroundings. Favourite’s included the refreshing Cured Sustainable Kingfish with Aji Amarillo, the decadent Steak Tartare with Cured Yolk, the creamy Burrata paired with flavourful Honey Figs, the delicate Seared Baltic Salmon with Chili Sesame, and the perfectly prepared Hanger Steak with Whipped Potato and Black Garlic which is a definite must order. Make sure to check out the dessert menu and delve into the Amalfi Lemon Tart Brulee. We highly recommend pairing your meal with a few delicious cocktails from the well crafted menu, the “Horseless Carriage” being our favourite, or choose a few glasses of wine from the impressive selection.
Maximal Concepts, the founders of the much loved Mott 32, have introduced another Chinese dining destination to HK. John Anthony, located in Causeway Bay’s Lee Gardens Three, offers authentic local style charcoal roast meats, an elegant dim sum selection, mouthwatering szechuan inspired dishes, and a gin menu that will wow any connoisseur. We loved the grand decor with inviting pastel tones, vintage inspired tables, and a bar to impress on any Instagram feed. The menu is varied and utilizes the highest quality ingredients which was evident in the mouthwatering flavours and textures throughout our meal. Favourite dishes of the night included the fragrant Smoked Cage Free Duck Eggs with Manchurian Roe, the delicate Homemade Tofu with Black Truffle, the Slow-Cooked Australian Wagyu Beef Cheek with Watermelon and Chili Sauce, and the rich and flavouful Steamed Northern Black Cod with Black Garlic, the Tea Smoked Crispy Free Range Yellow Chicken, and the indulgent Australian Wagyu Beef Char Siu which is a definite must order. Make sure to sample their impressive collection of house infused gins and pair your meal with a bottle of sustainably sourced wine. We were extremely impressed with John Anthony’s efforts in remaining environmentally friendly and creating as little waste as possible by responsibly sourcing all their produce, wines, and spirits. Truly an enjoyable dining experience in Hong Kong offering everything from beautiful surroundings and ambiance to irresistible fare and drinks. A must dine spot on your list.
Step into an authentic Japanese dining environment in the heart of LKF and sample one of Tokyo’s most popular Izakayas. Uoharu is the brand’s first overseas location specializing in seafood and classic Izakaya dishes. We were completed transported upon entering the cozy eatery and were instantly drawn to the nostalgic decor and buzzing atmosphere. All the seafood is sourced from Tsukiji Market by a trusted family owned wholesaler who has been in operation for 200 years. Chef Masahiro has a passion for food and drink which shows in his dedication to preserving authentic preparation and cooking techniques that bring out the natural flavour of the food. We highly recommend the fragrant and rich Seared Miso Sashimi Tartar, the crisp and creamy Fried Tofu, the perfectly grilled Whole Mackerel, and the indulgently addictive Uni and Salmon Roe Macaroni Gratin. Every dish was served with precision and was ideal for sharing with friends with sake from their well curated menu.
Beet recently opened on Kau U Fong in Central, serving elevated Modern European fare in an intimate and welcoming setting. The tasting menus have been created by Executive Chef Barry Quek who hails from Singapore and has trained at Michelin Starred establishments including Joël Robuchon Restaurant in Singapore and Les Amis. He has also worked extensively throughout Europe and Australia, honing his skills and has created dishes using many of Hong Kong’s locally sourced ingredients. We loved the fresh and innovative menu, with elements of classic and modern cooking techniques, highlights of which included refreshing Beetroot with Ricotta and Quinoa, delicate Hamachi with Fermented Myoga and Scallions, fragrant Seabass with Whey and Brassicas, and tender and juicy New Territories Pork with Miso and Autumn Greens. Make sure to pair your meal with their unique and impressive wine list and expertly made cocktails. For vegetarians there’s a dedicated tasting menu which would please any foodie, and we were extremely impressed with the use of fresh, seasonal, local produce. An ideal spot for catching up with friends with a delicious and memorable culinary journey to match.
UMI, tucked away on Hollywood Road, is serving up one of the most authentic Japanese dining experiences in HK. The unobtrusive and refined front door opens to a small, 10-seat sushi bar accented with light wood tones, minimal decor and a clean modern finish. The space is reminiscent of fine dining establishments in Tokyo and we loved the traditional and welcoming ambiance. The tasting menu is an Edomae sushi experience created by Executive Sushi Chef Yukio Kimijima who previously worked in Tokyo. Each bite is delicately prepared with unique flair and precision. We loved the fresh flavours and true dedication to this coveted Japanese dining experience which featured fragrant Truffle Rice, Steamed Japanese Abalone, Autumn Sweet Fish, Seaperch and Matsutake Mushroom with Salt and a variety of sushi including delicate Sea Bream, flavouful Sea Eel, Sweet Shrimp, melt in your mouth Wild Blue Fin Fatty Tuna, and indulgently creamy Sea Urchin Hand Roll. A must try spot for those who want a relaxed, traditional and authentic omakase experience and are craving a true taste of Japanese fare.