From luxury Japanese beef to cross-cuisine mash-ups, here’s where you need to be dining in Hong Kong this May.
It’s a great time to dine out; the chill of winter has passed, yet the steamy days of summer are not quite here. It’s a time to dine alfresco, be a little adventurous with your food choices, try a new culinary style and to reconnect with friends over a meal. There’s also plenty on, from culinary collaborations to new openings and new menus from kitchens across the Fragrant Harbour. Here are some of our favourite excuses to skip the delivery services and hit the city’s dining precincts.
New Flavours at TokyoLima
Japanese-Peruvian hotspot TokyoLima has launched a new a la carte menu by newly appointed executive chef Stephan Joubert, who spent a decade in Peru. The new menu delves deeper into the rich flavours and enduring traditions of nikkei cuisine – a dynamic blend of Japanese and Peruvian cultures.
New small plates include the Taco De Adobo, which comes as an eye catching set of five crispy pink tacos with pieces of luscious, slow-cooked beef cheek and fresh pico de gallo; the Beef Tataki, which features seared striploin accented by panka tosazu, garlic flakes, bubu arare, and spring onion; and an expanded Sushi & CO selection that now includes four brand new Maki rolls, each introducing playful variations on traditional sauces – try the Spicy Tuna with akami tuna, spicy mayo, tobiko, and pickled cucumber.
Guests can also look forward to a selection of eight new anticuchos and new mains like the Arroz Con Mariscos, a luxuriously creamy traditional Peruvian-style seafood rice featuring a tomato-chilli base generously topped with scallops, octopus, mussels, blue prawns, calamari, and Parmesan cheese. Also look out for the Pollo A La Brasa, a classic Peruvian marinated roast spring chicken served with a slightly tangy salsa huancaina and fresh lime, providing a perfect balance of zest and spice.
TokyoLima is also introducing a new weekend brunch with free-flow maki and ceviche, as well as new cocktails by Pirata Group beverage director Tiziano Tasso that includes
the Pacific Connection, a vibrant mix of artisanal wasabi and sweet potato vodka, Cointreau, passion fruit, and ginger beer, designed to invigorate your palate with its bold flavours.
New Flavours at HUE Dining
Award-winning harbourfront restaurant Hue Dining welcomes new executive chef Ramsey Wong with a new menu that showcases the flavours of Down Under. Born and raised in Hong Kong, chef Ramsey Wong has extensive experience working in kitchens across the city, including at sibling Woolly Pig concept Madam S’ate French bistro. His new menu showcases a harmonious blend of Asian and European flavours across two or three courses.
Starters include Bluefin tuna with lightly marinated squid ceviche, shiso vinaigrette marinated fresh heirloom and cherry tomato, and a dill emulsion; and Australia grass-fed O’Connor Beef’s tenderloin cut Wagyu beef tartare seasoned with mustard seed and garnished with an earthy horseradish jelly, pickled Shimeji mushroom, and house-made lightly spiced paprika cracker.
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Also look out for hot starters like the O’Connor Beef Wagyu Ox Cheek, which is marinated overnight in a rich blend of red and port wines, pan-seared and served with smoked pearl onion, confit egg yolk, and a decadent red onion marmalade; and French free-range Guinea fowl served in two ways: the breast slow-cooked with orange and lemon peel and the thigh is transformed into an irresistible confit leg croquette, elevated with sweetcorn, chorizo, and black truffle purée.
Mains range from pan-fried Golden-eye snapper topped with overnight air-dried crispy fish skin and accompanied by cooked black mussels, burnt avocado, compressed cucumber, and a velvety celery leaf velouté; to lemon and herb crusted Margra Lamb Loin served with house-fermented white asparagus purée, black garlic, and mint, and finished with a sticky glaze sauce. Be sure to pair your meal with libations from the restaurant’s custom-built cocktail trolley and be sure to book ahead for the new live jazz weekend brunch, held on Saturdays and Sundays from 11 am.
Cheese Lovers Rejoice
Pici’s Chasing Cheese series returns this month with a new range of homemade cheesy starters, pastas and dessert available across all nine Pici locations across Hong Kong. Cheese lovers can indulge in a limited-time menu that celebrates the rich flavours of traditional Italian cheeses.
Kick off with the Baked Tomino, a vegetarian delight featuring creamy tomino cheese, aromatic basil and garlic, caramelised onions, and crispy bread chips. This appetiser showcases the smooth, earthy flavours of Tomino cheese.
Next, savour two pasta masterpieces. The Ravioli Fagottelli al Parmigiano is a tribute to 24-month aged Parmigiano Reggiano, with each bite releasing a burst of rich, nutty essence, balanced with a delicate leek filling and topped with crispy baked parmesan chips, while the Tagliatelle 4 Formaggi is a cheese lover’s dream, featuring Gorgonzola, Parmesan, Ricotta Salata, and Pecorino, enhanced with Parma ham and fresh asparagus.
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End the cheesy feast on a sweet note with the Burrata Cheesecake, a unique dessert that combines the creamy freshness of Burrata with a rich dark chocolate tart and Nutella.
Barkada Launches Boodle Fight Menu
Vibrant Filipino restaurant Barkada has launched its new Boodle Fight Menu. Aalso known as a kamayan feast, the Boodle Fight is an authentic Filipino dining tradition that unites people in the joy of a lavish meal served on banana leaves. Diners can immerse themselves in the vibrant flavours of the Philippines as they partake in the friendly “fight” for delectable dishes alongside their dining companions (Kamayan means “eating with hands” in Tagalog).
With vegan and vegetarian options as well as meat and seafood, set aside utensils and embrace the tactile experience of savouring each morsel with your own hands, relishing the rich flavours and delightful textures while you foster a profound connection and camaraderie that harkens back to the tradition’s military origins as soldiers gathered around a table to share their bounties of food. Just be sure to book your battle 48 hours in advance.
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Also look out for Barkada’s 24K Magic Karaoke Brunch (May 18), during which you can unleash your inner Bruno Mars from 12 pm to 3:30 pm over golden era of hip hop and R&B from the resident DJ, mouthwatering dishes and free-flowing drinks. Don your gold, bling, loud prints, and sequins for a chance to win a prize for the best dressed!
Maxi Gets Responsible
Moxie at LANDMARK Alexandra House has expended its all-day dining menu of plant- and seafood-based offerings with new meat-based dishes. In addition, the restaurant will be launching a new takeaway coffee bar concept – SERVO – which will serve Australian-style coffees, sandwiches and other home-made pastries including the same Canelés that are renowned from Shane Osborn’s Michelin-starred Arcane.
Moxie follows in the footsteps of sister concepts in The Arcane Collective – Arcane and Cornerstone – to include responsibly sourced meat from producers using the best sustainable practices as well as ingredients provided by small farms and regional suppliers. It continues to emphasise a social and environmental approach to mindful dining and healthier eating habits.
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Moxie’s chef de cuisine Michael Smith’s contemporary take on modern European flavours include a Wagyu Burger served with potato fries; Crispy Chicken Schnitzel; and a beautifully marbled 7+ Mayura Wagyu Bavette prepared with a choice of two sides.
Also new at Moxie is SERVO, a takeaway concept and coffee counter located adjacent to the restaurant. Australian slang for ‘service station’ and typically found roadside across, ‘servos’ are a beloved part of Australian culture, especially adored for the everyday ease and convenience gathered in a single grab-and-go spot.
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Local barista Kim Oelrichs will be whipping up caffeine delivery solutions crafted from her personalised coffee programme of roasting, blending, and brewing alongside takeaway food options that include home-baked pastries, salads, and savoury bites, all prepared with Moxie’s staunch commitment to high-quality, seasonal ingredients – look out for the flavour-packed Bacon Butty with HP Sauce, and the organic Irish smoked salmon sandwich with cucumber and avocado.
Sukiyaki Nakagawa Opens at CUBUS in Causeway Bay
If you have a hankering for good Japanese dining you’re in luck with the opening of Sukiyaki Nakagawa in Causeway Bay. Helmed by culinary maestro Kazuyuki Itagaki, the new sukiyaki haven showcases three exquisite Japanese wagyu-beef varieties: Matsusaka Wagyu, Oita Wagyu and Jinnai Wagyu Aka. Drawing inspiration from the original hot-pot styled Nakagawa restaurant of Tokyo’s Shiba district, you’ll want to come here for the limited supply Matsusaka beef, widely considered the most prized Wagyu, which you can enjoy over one of chef Itagaki’s three sukiyaki dinner menus, which range from five to nine courses.
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Chef Itagaki’s Kansai-style sukiyaki experience begins with the sukiyaki pan greased with Wagyu fat and white sugar from Fukuoka, imparting a slightly caramelised flavour to the meat. Once lightly seared, a sauce made with soy sauce from Yuasa in Wakayama Prefecture, the birthplace of soy sauce, is added as is the chef’s secret blend of seasonings.
As part of the sukiyaki experience, two delectable dips are served, featuring the prized Kosawari Tamago eggs from Hyogo Prefecture known for their high vitamin E content. One dip involves minimal steaming, gently warming the yolk while lightly cooking the outer edge of the egg white; while the other dip has a fluffy meringue-like consistency, achieved by separating and whisking the egg white.
Oh, and did we mention the chef is also a qualified sake sommelier so be sure to let your taste buds explore the venue’s extensive sake list.
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La Paloma Mashup
After setting taste buds ablaze with four exhilarating chapters of Hot Wednesdays, whisking guests away on a dining voyage through Vietnam’s bustling markets, the sun-kissed beaches of the Philippines, the spirited lanes of Korea, and the rich cultures of Latin America, La Paloma is back with more collaborations.
TheLa Paloma x ICHU mashup on May 8 blends the rich tapestry of traditional Spanish tastes with the vibrant flavours of Peru’s Nikkei cuisine. This evening is poised to be an unforgettable fusion of culinary delights as La Paloma’s chef Alex Fargas and guest chef Andres Rendon come together to craft an enticing assortment of fusion tapas alongside the iconic Giant Paella, featuring prawns, aji amarillo, giant white corn and cilantro.
Take your taste buds on an exciting journey through Peru and Spain with dishes like the Ceviche Mixto, a refreshing medley of Spanish octopus, scallops, and akami tuna elevated with a zesty Rocoto emulsion; and Nikkei-inspired Beef Tartare, featuring prime cuts of tenderloin marinated in a citrusy yuzu anticuchera sauce, and avocado, served over a squid ink tapioca cracker.
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