From lip-smackingly good ribs and innovative dim sum to chefs combining their talents, these are the top dining experiences from across Hong Kong for July.
In the words of the great bard himself, “summer’s lease hath all too short a date”, which means you need to make the most of it before those chilly months return to slap you with cold wet fingers. And what better way to commune with the spirits of the season than with a little dining out on the town. From new openings to new menus, there are plenty of excuses to get the lads (and ladettes) out, to try new flavour combinations, and to wine and dine until you’re immune to whatever haunts you. “So long as men can breathe or eyes can see”, summer will always the best time to get out and spoil your taste buds, and here’s where you can start.
Smoke ‘Em if You Got ‘Em
Leading Texas-style BBQ joint Smoke & Barrel has created an array of new and tantalising experiences for July. Celebrating the US’ Independence Day is a new monthly Backyard BBQ extravaganza kicking off on 6 July (HK$350 + HK$398 for four-hours free flow or HK$300 + HK$300 on 31 August and 28 September), during which you can dive into a Willy Wonka-esque feast of unlimited smoked brisket, ribs, chicken lollipops, and grilled dry-aged ribeye, accompanied by classic sides like fries, slaw, and Caesar salad. The free-flow option includes wine, beer, cocktails, and even a shot trolley (oh dear) and look out for plenty of games, a hot wings eating challenge, a DJ spinning tunes, and more.
For those craving the authentic Smoke & Barrel flavour for junk parties, camping adventures, movie nights at home, and beyond, the three new “Hot Box” takeaway options start from HK$1,000 for four people and include a generous selection of ready-cooked signature creations, from smoked chicken and melting Texas spareribs to cheddar mac & cheese and jalapeño honey cornbread.
In addition, Smoke & Barrel’s tantalising home BBQ kit takeaway options allow you to fire up the grill with options for four and eight people including marinated chicken thigh, Texas spareribs, smoked brisket, burger patties, and more. Both packages feature portions of Smoke & Barrel’s signature tangy BBQ sauce and BBQ spice seasoning, and offer optional add-ons like New Orleans sweet vinegar slaw, cheddar mac & cheese, jalapeño honey butter cornbread, and potato salad.
An Eight Hand Dinner
Contrary to the age-old adage about too many chefs and broth, JIA Group chefs Agustin Balbi, Ricardo Chaneton, Antimo Maria Merone and Manav Tuli will join forces for one Michelin-starred Andō’s 4th anniversary menu. The one night event (10 July) will feature a unique menu (HK$2,020++ per person), created by the four award-winning chefs from JIA Group’s family of restaurants, that will showcase a seamless integration of Japanese, Italian, Latin American, and Indian influences.
The exclusive anniversary menu begins with an array of four individual dishes: lotus root chaat; a cold seafood dish featuring tuna, capers and tomato; corn and Karasumi; and a beautiful Langoustine creation.
Transitioning into family-style sharing dishes, the menu continues with a hearty plate of home-style pasta mista with crustaceans, Amalfi lemon, and basil; roasted peppers and peanut chilli sauce; succulent lamb saddle; and lobster biryani, a luxurious take on a family classic.
Cultural Collusion
New to Wan Chai’s Ship Street is Wakaran, where head chef Tommy Tsui serves fusion cuisine inspired by the three cultures that influenced life in Japan’s Nagasaki Port during the 17th-19th centuries. With touches of Chinese, Japanese and Dutch gastronomic accents, Wakaran is an intimate new addition to Wan Chai’s favourite foodie street, and serves innovative, whimsical cuisine in a setting awash with bright hues, AI-generated art and mirrors.
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Stand our dishes include the whole roasted dry “Ma Yau”(HK$288), Threadfin fish lightly marinated with salt and air-dried for three days before being grilled to tenderness and served boneless with a luscious sauce of fish stock and coconut; Suckling Pig (HK$328 for 1⁄4 portion) slow-cooked for 13 hours in Sancho pepper marination; and cold buckwheat noodles with Sichuan potato strips (HK$128), Korean buckwheat noodles served cold and mixed with a spiced plum sauce, wild fungi, and stir-fried shredded potato in face-slapping Sichuan spices. Read more about this new arrival here.
Sharing is Caring
Middle Eastern restaurant BEDU will let your taste buds linger their way through the diverse and exquisite flavours and traditions of Persian, Turkish and Jordanian cuisine with its new wallet-friendly Grilled Platter Sharing Menu, launching this month.
The special Grilled Platter Sharing Menu (HK$290 per person, min two people) is available exclusively every Sunday to Wednesday from 1 July 2024 onwards and includes a delectable array of mezze starters, a generously proportioned mixed-grilled platter, a refreshing grilled veggie salad (cause you’re going to need roughage), and a delightful dessert.
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Choose from warm homemade flatbread, silky smokey hummus and homemade pickles; or grilled Harissa peaches served with fresh cucumber, feta, walnut and fresh basil, a great way to beat the summer heat.
You’ll also enjoy golden Persian prawns, slow-roasted chicken, grilled salmon skewers; and perfectly grilled grass-fed Adena beef, which is hormone and antibiotic-free, as well as a Persian Polos Adas and Shirazi Salad packed with flavourful cucumber, tomato and fresh mint, lentil rice, and raisins, and seasoned with cinnamon, saffron, fresh lemon and a touch of olive oil.
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Finish with the crispy Konafeh Roll topped with crushed pistachio and vanilla ice cream and time your visit for BEDU’s great value happy hour from 5-7 pm.
New Cuts in WCH
Chef’s Cuts has opened its fourth outlet in Hong Kong at The Southside in the heart of happening Wong Chuk Hang. Ideally suited for lads with a hunger, the new 3,000-sqft venue offers an array of hearty meats, fresh seafood, healthy salads, luscious pastas, Catalan flatbreads and innovative desserts in portions that are as generous as a blind bartender.
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Look out for the new restaurant’s House Fat-Aged Black Angus Ribeye (HK$628), available only in July. This prime cut of tender Iowa-bred US Black Angus beef, prized for its exceptional meat-to-fat ratio, is dry-aged for 12 days to break down the muscle fibres before being steeped in beef fat and placed in the air-drying cabinet for a dozen more days. Natural oils enhance the rich flavours of the steak, which is served with fries and roasted garlic butter.
Also look out for the House Chilled Seafood Platter for two (HK$558), a sustainable spread that includes a half Boston lobster, duos of seasonal oysters and Hokkaido scallops, Spanish octopus and mussels, and clams and prawns. It comes with a selection of piquant dips including aji amarillo, yuzu pineapple, Marie Rose, shiso gremelota, shallot vinegar and sriracha.
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If it’s date night, leave room for freshly shucked oysters (HK$48-HK$58 each) served with sriracha, sherry vinegar and shallots; roasted Spanish octopus (HK$158) with Romesco olives, chorizo, cherry tomato and potato; Chef’s Cuts ceviche (HK$158) spiced by Peruvian aji amarillo chilli, fresh lemon juice, ginger, garlic and mango; and roasted bone marrow (HK$188), layered with slow-cooked Wagyu short rib ragout in a dish designed to satisfy up to four hungry alphas.
Tastes of the Mekong
Another newbie for The Southside is the first Hong Kong Island branch of Bamboo Thai, which delivers the vibrant flavours of the Mekong Delta to Wong Chuk Hang. Featuring a large outdoor area for great summertime alfresco dining, as well as an expansive main dining room, the venue is framed by a vibrant mural by award-winning Hong Kong-based Japanese street artist TAXA.
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Seafood lovers might like to try the wok fried tiger prawns in light yellow curry with egg (HK$318), with prawns from the borderlands of Thailand and Myanmar; the jumbo crab meat omelette with sriracha, chili oil and crispy shallot (HK$198), or the stir fried clams in Thai style with chili paste (HK$168), cooked with garlic, shallots and red chili, glazed with wine and fish sauce, and finished with fragrant Thai basil.
Other standouts include the ‘Mountain of Pork Neck Bone’ (HK$158), an Instagram sensation of slow cooked meat paired with a tangy sauce; wok fried beef tenderloin with fresh mango and cherry tomato (HK$178), which pairs the rich, flavoured beef with the tart sweetness of fresh mango; and the Thai preserved sausage and crab meat fried rice (HK$148), which can be paired with cocktails laced with the restaurant’s own chill-infused vodka.
Culturally Rich Cantonese
Central Hong Kong’s Cantonese restaurant The Square has introduced a series of new dishes and contemporary dim sum bites, created by chef Tsoi. The main menu features over 30 new dishes, including beef brisket and sliced coconut in coconut soup (HK$198), featuring locally sourced beef brisket simmered in a coconut broth; grilled black cod (HK$98/person) marinated in a specially crafted secret sauce with a hint of rose, then grilled to perfection; steamed minced Kurobuta pork with taro and sakura shrimp (HK$148), an elevated take on the classic Cantonese home-style dish; and poached spotted grouper with bamboo pith in fish soup (HK$698), a must-try seafood dish.
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Other standouts include the sautéed crabmeat and fish maw with vermicelli (HK$288), where prized fish maw takes centre stage, complemented by crabmeat, dried shrimp, vermicelli, dried fish, scallions, and garlic, all stir-fried in chicken broth; and the steamed Kamei chicken with Himalayan salt (HK$550).
The Square also introduces an array of new dim sum ranging from black pepper Wagyu beef puff; and baked abalone tart; to steamed scallop and black truffle sauce dumpling; and deep-fried shrimp toast served with green mustard, best paired with the Pomelo Flower Orchid Tea, a blend of pomelo flowers, honey, and white bud orchids that offers a rich floral aroma and a sweet aftertaste.
Unbeatable Free-flow Brunch
In celebration of MAJO Tapas Paella Bar‘s recognition as one of the “Restaurants from Spain Certification,” which honours international restaurants with authentic Spanish produce and cuisine by the Foods & Wines from Spain (FWS), MAJO is thrilled to announce the launch of its exclusive Summer Night Brunch with unlimited tapas from 1-31 July 2024 (HK$330++ per person).
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This scrumptious summer night brunch menu is available during dinner service every Tuesday to Thursday night throughout July and includes unlimited portions of tapas, one choice of sharing paella, and one dessert. The celebration menu continues with a very wallet-friendly add-on of a 60-minute free-flow package of Sangria, white wines, rose and Vermouth Spritz (additional HK$68++ per person).
The night brunch menu includes unlimited portions of starters like Ibérico cold cuts and cheese, Padrón pepper, toasted coca bread with grated tomato, freshly made crispy Croquettes, Spanish Tortilla (potato omelette with onion confit), and Patatas Bravaswith aioli foam.
For the sharing paella, choose from the juicy Seafood Paella cooked with Spanish Bomba rice, prawns, squid, and clams; or the Wagyu Paella topped with Australian Wagyu 8+ sliced steak and green beans; before tucking into one choice of dessert from the options of Crema Catalana, an iconic Catalunya dessert with caramelised custard cream flavoured with citrus and cinnamon; Tarta de Queso, a four-inch creamy Basque-style cheesecake with strawberry sauce on the side; or Profiteroles con Chocolate with house-made choux pastry filled with whipped cream, chocolate sauce, and topped with vanilla ice cream.
Weekend Brunch at Grissini
Chef de cuisine Valerio Mandile has created an enhanced weekend brunch menu at Grissini at the Grand Hyatt Hong Kong, adding a wide selection of seasonal aperitivo items that pair perfectly with the restaurant’s indulgent drinks packages. The weekend brunch set menu (from HK$880++) features more Italian delights than a Capri beach on the weekend and begins with Capocollo, anchovy, and burrata, followed by a selection of traditional Italian antipasti, such as poached Gillardeau oysters with oyster leaf; free-range poached egg with zucchini and pecorino sauce; and traditional meatballs braised in tomato sauce.
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For pasta, seafood lovers can enjoy purple potato gnocchi with clams; and Carnaroli rice with shellfish emulsion and prawns, or upgrade to the signature Atlantic lobster spaghetti with Piennolo tomatoes (HK$150). Alternatively, do that pretty mouth of yours a favour and opt for the thick-cut grilled Wagyu sirloin (HK$480) and send us a thank you letter afterwards.
Libation enthusiasts can also choose to savour the brunch menu with different wine or aperitif-pairing options, with the basic package including free-flow classic Italian aperitif cocktails and the premium package stacked with extraordinary Italian wines handpicked by Grissini’s head sommelier Alex Wai.
Time for Taiwanese Noodles
Duan Chun Zhen, renowned for its sumptuous Taiwanese beef noodles, is another new arrival at Wong Chuk Hang’s The Southside. Serving up the marinated specialities of Taiwan’s hawker stalls, find respite with the assorted marinated meat platter (HK$98), a sure hangover cure that features hearty beef tripe and slow-braised beef shank paired with the lighter treats of simmered egg, dried tofu and mushrooms.
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Flavoursome individual cuts range from the marinated beef shank (HK$78) and marinated pork belly (HK$78) to sought-after parts like marinated pork trotter (HK$78), marinated pork ears (HK$68) and even marinated pork intestines (HK$68) and marinated duck tongue (HK$68) – and you know you love those little bastards.
Meat-free choices include the Assorted Marinated Platter (HK$58), which showcases succulent king oyster mushrooms alongside tofu and baby cabbage; and Marinated Tofu (HK$38), both of which come with a side of judgement.
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What we know you’ll love it the classic Taiwanese beef noodles, the soul of which is a broth that takes 18 hours to perfect and that’s packed with healing herbs and peppercorns. Choose from thin noodles or wider, chewy handmade noodles for dishes like the beef noodles with shank, tripe, tendon and sliced flank (HK$108), or the braised beef shank noodles (HK$86).
208 ITALIAN Arrives in Sheung Wan
Epicurean Group has opened 208 ITALIAN, a new neighbourhood concept in Sheung Wan that highlights the multi-faceted cuisine of Italy. Named after its street address on 208 Hollywood Road, 208 ITALIAN is a bright, buzzing new neighbourhood destination for Italian cuisine, defined by a passion for regional classics, reimagined with contemporary flair and conviviality.
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The new restaurant aims to present the best and freshest ingredients in a wide range of Italian delicacies, from Neapolitan pizzas to homemade pastas and sumptuous sharing main dishes, created by Piedmont-born chef Emanuele Canuto and paired with wines and cocktails, bringing an authentic taste of Italy to the table.
Beyond its bright orange exterior façade you’ll find the likes of Arancini ai Funghi (HK$78), a deep-fried breadcrumb-coated risotto ball flavoured with saffron, portobello mushrooms, Besciamella sauce and fior di latte; Beef Tartare (HK$88); Chicken Liver Parfait (HK$110), a homemade pâté of chicken livers topped with port wine reduction; Ravioli del Plin (HK$178), a traditional Piedmontese dish; and Risotto alla Milanese e Midollo (HK$268), which matches the creamy saffron-hued risotto dish with 24-month aged Parmigiano cheese and rich roasted bone marrow.
Chef Canuto’s also creates the best-quality Neapolitan pizza with crisp, airy thin crust that holds sumptuous fillings including the Salsiccia e Patate (HK$188), an 11-inch pizza topped with potato, mozzarella, Pecorino Romano, rosemary and homemade Italian fennel sausage; and Pizza 208 (HK$208), a timeless signature, featuring San Marzano tomato sauce, creamy burrata with bursts of sweetness from red and yellow ‘Pizzutello’ tomatoes.
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