From DIY dining streetside to lavish brunches and ballpit cocktails, there’s lots happening in the Hong Kong dining scene in June.
It’s summer and that means getting out, basking in the heat, catching up with the lads, delving into the dating apps and keeping the flames of amour alive with intimate dining experiences. Fortunately, Hong Kong is also coming alive once more, with a plethora of new venues, new chefs and new menus to try out in June. Here are some of our favourites.
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Collaborative Cuisine
On 26-27 June, Ming Pavilion at Island Shangri-La and Rempapa from Singapore will unit for a collaborative lunch and dinner as well as a special masterclass celebrating Hokkien cuisine.
Led by the acclaimed chef Damian D’Silva, Rempapa brings to the table a deep-rooted passion for preserving and reinventing Peranakan culinary traditions. Alongside Ming Pavilion’s head chef Jack Lam Yeung, chef Damian will blend his expertise to present the vibrant and story-rich flavours of Hokkien delicacies at Ming Pavilion for a memorable two-day dining event.
The collaboration event begins on 26 June, offering a three-course lunch HK$588++ per guest) and a 5-course dinner (HK$1,088++ per guest). On 27 June, a highly exclusive 45-minute masterclass led by D’Silva will delve into the techniques and history of Babi Chin, a signature Hokkien dish, for a limited group of up to 30 participants. Guests can also enjoy a special three-course lunch (HK$588++), a five-course dinner (HK$1,088++), or alternatively, opt to combine the masterclass with lunch (HK$1,188++). The menus for the event will feature a range of soulful Hokkien dishes, with options to further elevate the experience with wine pairings suggested by chef Damian or premium tea pairings curated by Ming Pavilion’s tea master, Tiffany Chan.
Highlight dishes include Teochew-inspired Ngoh Hiang, a dish featuring a blend of yam, fried shallots, minced pork, and diced prawns fashioned into chef Jack’s signature jellyfish terrine; iconic Kueh Pie Tee, where crispy pastry shells brim with a delectable mixture of Jicama, bamboo shoot, and a pork and prawn stock, garnished with prawns and coriander; Peranakan/Fujian birthday noodles with pineapple and cucumber relish (dinner only); and Ayam Siow, a classic Peranakan chicken dish marinated with toasted coriander powder, vinegar, dark soy sauce, tamarind, and brown sugar for a delightful sweet and tangy profile.
A New Nook
Nook Café, the newest venture by Singular Concepts, they of Yurakucho and Barkada success, has opened in Quarry Bay. An all-day captivating café serving a unique blend of Cantonese street food and international influences, Nook embraces the essence of Hong Kong’s cultural diversity while showcased a modern interpretation of high-quality street food found at Hong Kong’s local cha chaan teng.
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The café’s interiors feature an old and young design influence, where east meets west in Hong Kong’s melting pot of modern and traditional while highlights of the menu by chef Jon Lee include Truffle Siu Mai, Spicy Fish Balls, delicate rice rolls served with a combination of blueberry sweet sauce, Japanese sesame sauce, and chili pepper sauce; Satay Wagyu Beef Loading (“Lou Ding”), and Yeung Chow Quesadillas, an innovative dish combining the flavours of Cantonese cuisine and Mexican street food.
You’ll also feel good as you dine – a portion of the profits generated by Nook will be donated to the Cambodian Children Fund supporting disadvantaged and vulnerable communities in Cambodia.
Time for Chilli
Transported back in time to the heyday of 1970’s supper clubs, guests at Black Sheep’s acclaimed Grand Majestic Sichuan are invited this June to embark on a sensational journey into the flame-fired depths of Sichuan cookery with a new menu developed by chef Theign Phan.
Grand Majestic Sichuan has introduced eight new dishes to the a la carte menu, each a blend of tradition and innovation, showcasing the complex interplay of Sichuan cuisine’s iconic flavour profiles and sensations – sweet, sour, numbing, spicy, salty, bitter, mustard, smoked, umami and more.
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The new dishes include Shredded Local Three Yellow Chicken with Sichuan peppercorns and chillies, featuring poached and hand-shredded local chicken tossed in numbing spring onion oil; Stir-Fried Seasonal Mushrooms with local Three Yellow Chicken oil and foraged mushrooms; Jade Tiger Abalone and Wagyu Beef Tongue, a fragrant and luxurious experience that harmonises the best of land and sea; and melt-in-your-mouth Wok-Fried Grouper Fillets, boasting a subtle spiciness and maximum wok hei.
Tasting Roganic
One Michlin-starred and Michelin green-starred Roganic Hong Kong has launched a new seasonal Short Tasting Dinner Menu, available for lunch and dinner, with the choice of additional wine pairing or non-alcoholic pairing.
From the new Short Tasting Menu by head chef Adam Catterall, new and noteworthy dishes include Farmhouse Tomatoes with Pickled Mud Crab, which is elevated by sunflower accents and a rich roast onion broth infused with hints of kelp; and May Queen Potatoes cooked in chicken fat with pickled walnut, zesty horseradish, and the vibrant essence of ramson.
Also look out for delightful Eco Island Farm’s Calamondin, a balance of the tangy notes of Calamondin with the frozen allure of 100 flower honey, accentuated by the crunch of candied pumpkin seed and the aroma of aged tangerine peel; and indulgent Himalayan Mulberry, featuring the luscious sweetness of Himalayan mulberry complemented by velvety mountain marigold cream and the unique twist of preserved perilla.
The Aubrey After Dark
As part of the celebrations of its 60th anniversary, Mandarin Oriental, Hong Kong launches “The Aubrey After Dark”, a new luxury nightlife series created in collaboration with local and international nightlife visionaries. This ambitious project brings together Hong Kong’s own Andrew Bull, aka DJ El Toro, a legend with over 50 years on the decks, Marina Bullivant, a café-society powerhouse with deep roots in hospitality and club management, and Cosmo Webber, a trailblazer from London’s contemporary party circuit, as The Aubrey’s first curator-in-residence.
The new The Aubrey After Dark series pays homage to the beginnings of Hong Kong’s nightlife, which emerged around the same time as the opening of the hotel in 1963, marking a parallel ascent into global prominence.
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The series encompasses a curated series of Friday night events that seamlessly blend soulful house and disco with innovative sounds from the underground scenes of London, New York, and Paris. Their approach aims to foster a cooperative fusion of sound, energy, and exclusivity. Each week, international DJs will be paired with local talent, allowing guests at The Aubrey to experience a mix of Classic Disco and Chicago House enriched with new music genres like Amapiano, complemented by the latest Afro and Latin vibes.
A Sensory Adventure
Embark on a gastronomic journey as Soho’s vibrant French-Italian hotspot, Bambino, unveils an enticing new menu for June that infusing its vibrant all-day concept with a dash of daring innovation.
Embracing the spirit of inclusivity and seasonal indulgence, Bambino’s new menu features a comprehensive selection of vegetarian delights. Dishes include lusciously creamy Burrata, with tangy cherry tomatoes and peppery rocket; the Peach Salad, featuring a delicate medley of grilled peach, whipped ricotta, crispy kale, and citrus vinaigrette; and sumptuous Conchiglia, with a melange of bright green peas, asparagus, beurre blanc, and parmesan. You’ll also enjoy classic signatures like the indulgent Angus Meat & Potatoes and the simple yet flavourful Sea Bass & Veggies.
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In addition to its delectable fare, Bambino invites guests to embark on a journey of libation discovery, from Pinky’s Up, an invigorating concoction of grapefruit and tequila with a splash of Mancino Vermouth; and the zesty Lift Me Up, which whisks diners away on a journey of ginger-honey liqueur-infused bliss; to the rum and ginger beer-based Harsh & Weathered; and the potent Turn Around, a dark rum and Dry Curaçao-based concoction that’s sure to leave a lasting impression.
Middle Eastern Flare
Bedu head chef Ali Ahmadpour has unveilled a tantalising array of new dishes for June and a new weekday lunch menu just in time for summer. Bursting with bright flavours and combining inventive takes on classic Middle Eastern culinary fare, these delectable additions are perfectly crafted to complement tasteful summer dining.
The new dishes are designed to bring friends and family together and their flavours are cast through a prism of Persian cuisine, which is steeped in a rich history and tradition that has evolved over thousands of years.
Highlights include Maitake Mushroom, a delicious reimagining of chef Ali’s mother’s hearty mushroom stew with turmeric, sumac, chilli, onion, sundried tomato, and a touch of white wine; Roasted Chicken marinated with chermoula chilli and Lari sauce and served on top of a pillow of carrot hummus; and the authentic Grilled Beef Kebab, grilled seasoned ground beef on the skewer drizzled with Iskandar sauce, a popular Turkish dressing.
Seafood lovers will enjoy the Golden Persian Prawns served with lemon sumac and Do Piyazeh or “two onion sauce”, and the Pan Fried King Fish (above), a beloved Iranian home-cooked classic featuring king fish marinated in a blend of garlic, ginger, turmeric, and lemon juice and served alongside tabbouleh salad, tangy garlic labneh and a drizzle of basil oil.
DIY Dining
MâmAmis beckons diners to rediscover the joy of eating with its innovative DIY Street Side Platter, a pioneering concept in Hong Kong as well as an enticing selection of new vegetarian additions, expertly crafted to satisfy the palates of the city’s plant-based gourmands.
The highlight of the new menu is the DIY Street Side Platter, a colossal spread of aromatic beef wrapped in betel leaf, juicy pork neck, smoky chargrilled chicken skewers, and crispy fried spring rolls, each served to assemble tableside with rice paper, bouncy fine rice vermicelli, and fresh lettuce. Diners are invited to unleash their creativity as they craft their own Vietnamese spring rolls using the fresh ingredients provided.
The new vegetarian options include addictive crispy fried Vegetarian Spring Rolls; smoky BBQ Corn Ribs; Pho Chay, a dish filled to the brim with a colourful array of vegetables, herbs, and slippery rice noodles that originated in the Buddhist monasteries of Vietnam; and Aromatic Curry Okra Stir Fry, a dish, seasoned with pungent spices and aromatics, that draws inspiration from the French colonial influence in southern Vietnam.
Chef Cary Docherty is Back
Island Shangri-La welcomes back chef Cary Docherty to the helm of Hong Kong’s Lobster Bar and Grill. Rather than upending tradition, Docherty sets about finessing old favourites – including the Seafood Tower, stacked with piles of lobster, king crab, oysters, prawns, and sashimi; and Beef Wellington covered in the flakiest of pastries and served with triple-cooked potatoes – while adding delicious new surprises.
The sumptuous new Sunday Brunch, kicking off in June, combines great food, good vibes, and an eye-catching Bloody Mary trolley, with appetisers including prawn cocktail, freshly shucked oysters, and lobster bisque, while mains run the gamut from roast beef, lamb or pork served with all the trimmings, to grilled or poached whole Boston lobster with garlic or lemon butter. The brunch experience can be taken to new heights by adding on a seafood tower and free-flow drinks package, with a choice of Veuve Clicquot, Ruinart Blanc de Blanc, or Krug champagnes.
Also new is a Burger Bar menu featuring five mouth-watering options, including the Panko-crusted Alaskan pollock fish burger, and the Gourmet Sweetbread burger, with roasted veal sweetbread, braised morels and honey peas, black truffle, and roasted garlic puree.
Something Fishy
Fish Bar at JW Marriott Hotel Hong Kong, a coveted alfresco restaurant acclaimed for delectable seafood fare, returns with a refined concept after undergoing extensive enhancements. Today, the restaurant champions eco-conscious dining through a myriad of sustainable practices including responsible sourcing of food and beverage ingredients, construction materials and even uniform textiles, as well as paperless operations and initiatives to reduce food waste and carbon footprint, and more.
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Stepping into the refurbished Fish Bar, a cosy cabin by the pool, guests are greeted by an inviting new dining space that effortlessly blends the beauty of the surrounding lush foliage with a sophisticated style and earthy tone. It’s the perfect backdrop for a new menu by executive chef Tony Wong and Fish Bar head chef Ronnie Wong that includes plentiful sustainable seafood selections, from Chargrilled or Blackened Fresh Catch of the Day, and New Zealand Mussels, to Oasis Giant Grouper Fish and Chips, French Blue Prawn Tartare with Chilli Lime Gel; and Vietnamese Tiger Prawn Tacos. Many dishes feature herbs grown in the adjacent JW Garden.
To complement the seafood delicacies, Fish Bar presents an eclectic line-up of bespoke cocktails and mocktails, many made with products from sustainable spirits brand ecoSPIRITS, that also reflect the culinary team’s dedication to minimising their carbon footprint. For example, the Signature Lemonade utilises the whole lemon, including the peel, to reduce food waste.
Time to Enter the Pit
If you’re more interested in a drink and a good time rather than a sit down meal you’re in luck with the opening of Glowball, the city’s first adult’s only ballpit cocktail bar, which is popping up in June on Hollywood Road.
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At the centre of this innovative space is a 700-sqft mega pit packed with 750,000 glowing balls, as well as a lounging area and a stand up cocktail bar where a series of innovation libations await. We suggest you give into temptation and try the Soft Ball, made with marshmallow-flavoured vodka. There are 60 and 90-minute sessions but be quick as the pop up is only active for six months.
Tapas Fever at Chueca
Chueca, the authentic tapas culture haven in Gough Street, celebrates the sunny, sparkling charm of summer in Spain with the introduction of a new weekend brunch menu.
Acclaimed Spanish chef Jordi Vallés Claverol’s new Weekend Brunch Menu spans five courses (there’s also a two-hour free-flow option featuring Cava, fine red and white wine, red Sangria, buzz-inducing Negronis and draught beer) and includes the likes of the Royal Chilled Seafood Platter for two, with Tiger prawns, a quartet of invigorating Fine de Claire oysters, a tangy ceviche enriched with sea urchin, scallop and spicy, citrussy tiger’s milk; and Tuna Tartare with avocado.
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Other highlights include Chef’s Rusa, Spain’s irresistible potato salad; Iberico mam with tomato bread; soft shell crab rolls with crab tartare sauce; Carabinero Rice, a dish enriched with squid sofrito, squid bile and lobster soup; Spanish classic Broken Eggs Chorizo, with seared Spanish chorizo and fried organic eggs; and Truffled Beef Cheek with corn purée and shaved truffle.
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