From elegant fine dining to vibrant bistro cuisine, there’s plenty for foodies to celebrate across Hong Kong’s dining scene this November.
It’s a lovely time of year, isn’t it? Hong Kong’s winters come like a slap in the face but in the lead up we get mellow temperatures that beg us to venture out, to dine alfresco, to make the most of the temperate times and to gather the crew and the femme du jours for a little revellery. Across the Fragrant Harbour, there’s dining to be had, from the return of time-tested classics to a host of insightful culinary collaborations that will tempt the tastebuds. Here are some of our favourites.
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Nanhai No. 1 is Back
After closing for renovations and refitting, acclaimed Chinese restaurant Nanhai No. 1 has reopened in Tsim Sha Tsui with an intriguing menu laced with classic dishes from lands visited by Zeng He. The newly refitted Nanhai No.1 will please the eye, with interiors by designer Noel Bernado of ec Studio, including a stunning Zheng He feature wall displaying historical images and information about the famed Chinese admiral’s legacy (you’ll love the 1:30 model of his Nanhai No.1 ship). New additions also include large fish tanks packed with crabs, lobster and grouper and an all-encompassing ‘eye’ in which the resident DJ presides over diners below.
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Be sure to arrive early for a drink on the stunning Eye Bar terrace, with its spectacular cityscape views, before diving into new additions like Sautéed Okra with Shallots and Shrimp Paste (HK$198), a typical Nonya dish with a sauce of shallots and shrimp paste enhancing the freshness of okra; Braised Grouper Brisket in Asam Sauce (HK$$438); Curry Crab with Pineapple (HK$728/whole); and Pan-fried Pomfret with Chili Sambal (HK$438), laced with the spicy Indonesian staple.
Sip Champagne at The Aubrey
Elegant Japanese cocktail bar and izakaya The Aubrey, located at the Mandarin Oriental Hong Kong, will present a Delamotte & Salon Wine Dinner for lovers of the finest champagnes. Featuring the highly coveted Salon 2012, Delamotte Blanc de Blancs NV Magnum, and Delamotte Brut Rosé wines, this exclusive dinner (16 November, HK$1,980 per person) promises a refined experience for champagne enthusiasts and gourmands alike.
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At the exclusive dinner, each label will be thoughtfully paired with a five-course menu designed to complement the distinctive flavours and textures of these exquisite wines. Highlights include Hokkaido uni sashimi paired with Delamotte Brut; Japanese quail parfait matched with Delamotte Blanc de Blanc NV; and The Aubrey Surf & Turf matched with Salon Blanc de Blancs 2012. This exclusive dinner offers foodies the chance to delve into the rich heritage of these neighbouring houses from Le Mesnil-sur-Oger, in the famed Côte des Blancs, both of which are coveted by sommeliers and consumers the world over.
Hangzhou Homage
One Michelin-starred The Legacy House at Rosewood Hong Kong will collaborate with one Michelin-starred Ru Yuan from Hangzhou with a special tasting menu available exclusively in the restaurant’s privat dining rooms 14-16 November. Ru Yuan is a newly established fine-dining restaurant helmed by rising star chef and owner Fu Yue Liang, who blends traditional Hangzhou cuisine with innovative touches, preserving heritage while reinventing culinary traditions for modern palates.
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The 11-course tasting menu (HK$2,080 per person) includes a selection of Jiangnan delicacies, from baked brab meat puff with hairy crab cream; and tea-smoked quail egg with caviar; to lotus root filled with glutinous rice, honey syrup dressing and osmanthus; as well as the likes of double boiled fish meat ball consommé with sweet beans, one of Ru Yuan’s most famous dishes. Also, look out for sautéed river shrimps with Longjing tea leaf noodles; poached Marble Goby with sweet vinegar sauce; and braised pork belly with soy sauce, chestnut and pumpkin buns.
Creative Comfort Food
Nestled in the heart of the rapidly evolving Quarry Bay neighbourhood, new hotspot À Poêle French Bistro, the newest opening for Deadly Rabbit Concepts, infuses the local dining scene with a vibrant and sophisticated flair reminiscent of a Parisian bistro. This cosy 55-seat bistro, with its extensive French wine selection (many available by the glass), delivers hearty classics ranging from French Onion Soup (HK$98) topped with melted Gruyere cheese; and Beef Tartare (HK$168) served with fries or garlic bread; to Steamed Mussels (HK$228) cooked in white wine and butter; Whole Roasted Dorade (HK$298) with Café de Paris butter and fennel salad; and the indulgent Plateaux de Fruits de Mer, (HK$598 for two guests), with brown crab, king prawns, whelks, freshly shucked oysters, and Crudo, served with condiments.
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Look out for the bistro’s wallet-friendly weekday set lunch and dinner menus HK$148 for a two-course set lunch and HK$298 per person for a two-course set dinner), highlights of which include Duck Confit with mashed potatoes and spinach; Barramundi served with zesty sauce Vierge and fingerling potatoes; Niçoise Salad with seared tuna, potatoes and soft-boiled egg; and Merguez Sausage Orecchiette, flavourful beef and lamb spiced sausages served with the el dente Orecchiette pasta.
The Rescued Feast
In partnership with food-saving app CHOMP, executive chef Chris Czerwinski at Soho House Hong Kong will join forces with chef May Chow of Little Bao to present The Rescued Feast, an upscale feast (HK$500 per person, 13 November, Pool Room, Soho House) that re-defines food scraps.
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As is the nature of the event, the chefs will only have a few days’ notice of what ingredients will be made available to them. They will need to curate a desirable menu that utilises the food scraps and surplus for the anticipated 250 guests. Food and beverage brands already confirmed to donate towards the feast include Dough Bro’s, Bon-Eat-O, SpiceBox Organics, A Spark of Madness, and COCOES – all playing a vital role in ensuring less food goes to waste in Hong Kong. The two previous The Rescued Feast events (which took place in April and July of this year) saved a combined 660 kg of food from entering landfill.
A New Menu for Ankôma
As the cool autumn breeze graces the city, Ankôma launches its new seasonal tasting menu by chef de cuisine Frankie Wong as well as a new terrace-exclusive set menu with a free-flow wine offering. Experience the essence of the season with the new 10-course autumn tasting menu (HK$1,480 per person) which introduces an exquisite array of new seasonal dishes, from delicate crispy seaweed and filo rolls filled with tuna tartare and pickled radish; and a cured Ikura tartlet with bright citrus notes of yuzu on a bed of potato salad; to an elegant oyster topped with mojito shaved ice and finished with a touch of mint oil and diced kiwi; and succulent roasted Racan pigeon accompanied by grilled oyster mushrooms and a plum raspberry jam.
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Ankôma’s charming terrace welcomes guests daily from 6 pm onwards, with the new set menu (HK$498 per person) featuring caviar pasta; Australian Wagyu M3 Sirloin Steak Frites, and comforting Baked Pork Chop Rice. New a la carte dishes of the season include Lobster Spaghetti (HK$228) featuring succulent lobster in a Sakura-ebi kabocha sauce, and Baked Pork Chop Fried Rice (HK$138) with aromatic sauce vadouvan and melted mozzarella. A terrace-exclusive free-flow wine option (HK$288 per person) lasts two hours and includes white, red, and sparkling premium wines.
An Icon Reopens
Hong Kong’s popular harbourfront eatery Watermark has reopened with a revitalised menu that celebrates coastal cuisine. The refreshed space welcomed diners (it’s the ultimate spot for date night) with abundant jet-fresh seafood – the Seafood Platter (HK$998/HK$588) features Boston lobster, freshly shucked oysters, prawns, scallops, squid and clams – sourced from the world’s premier maritime regions, as well as a delightful selection of dry-aged beef.
Other must-try dishes at the seductive new-look restaurant include grilled live Boston lobster marinated in a rich saikyo miso and accented with chilli and wakame; black ink risotto (HK$188), semi-dried squid and aged rice enveloped in an intense seafood umami; gilled seasonal whole fish (HK$288) accompanied by kumquat, fennel, broccolini, tomatoes, capers and a light drizzle of dill oil; beef cheek (HK$258) served with buttery mashed potatoes, asparagus and a hint of palm sugar; and the signature dry-aged CAB beef ribeye (12oz, HK$428) paired with grilled broccolini, confit tomatoes and crispy French fries that celebrates quality and tradition.
The menu also spotlights M7 Wagyu flat iron steak (HK$378), a premium cut of well-marbled Australian wagyu perfectly cooked and served with maitake mushroom, witlof (Belgian endive), pickled onion, potato pavé and rich beef jus; and for those with a sweet tooth, don’t miss the Asian-inspired mango coconut pavlova (HK$88) uniting coconut mousse, pomelo, coconut and mango, best paired with one of the venue’s innovative cocktails.
Four Handed Sushi
Sushi Zo, the Edomae-style omakase restaurant nestled within the historic Police Headquarters Block of Tai Kwun, presents a unique four-hands collaboration 13-15 November) with chef William Lau that engages all the senses. Diners can experience a careful curation of premium, ingredient-focused creations across the 18-course tasting menu (HK$2,880 per person), highlights of which include Chu Toro, Sawara, Kinki, and Katsuo, complemented by bespoke sauces and seasonings with omakase.
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In addition, the menu features chef William’s tender Signature French Pigeon, elegantly presented with a peppery watercress kosho and a white garlic purée infused with the citrusy warmth of Japanese sansho powder; as well as decadent King Crab, artfully served with grilled avocado, smoked yoghurt, and adorned with pearls of Petrossian caviar, creating an exquisite balance of flavours and an elevated dining experience.
Qué Pasa Amigo?
Another newbie for Deadly Rabbits Concepts is Qué Pasa Tapas y Vino, located in the heart of Tai Hang. Offering an authentic taste of Spain, Qué Pasa brings the rich tradition of tapas dining to the vibrant neighbourhood and provides a cosy and affordable option for families, friends, and food enthusiasts alike. This honest tapas eatery and wine bar tempts guests with Spanish ingredients and a sustainable seafood-driven menu that caters to all persuasions and appetites. Many menu elements are created from scratch.
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Inspired by the social tapas culture of Spanish cities, this 70-seat tapas restaurant’s interior reflects the warmth and vibrancy of Spain through its rustic decor, warm lighting, and inviting atmosphere, setting the scene for the likes of freshly made sangrias, a selection of crowd-pleasing croquettes; the toasted Ham Bikini (HK$58), sandwich with Manchego cheese and cured ham; Gambas Al Ajillo (HK$158), irresistible Spanish garlic shrimp cooked with sherry, parsley and lemon; and hearty Chistorra Sausage (HK$78), smoky chorizo sausage cooked in cider and bay leaf. The adventurous might even want to try the Braised Tripe Stew (HK$78), grilled, smoky chorizo and tender beef tripe, slow-braised for over six hours with a blend of olive oil, garlic, cumin, clove, and a hint of chilli, resulting in flavours that melt delightfully in the mouth. Look out for the venue’s La Siesta happy hour from 3-6 pm when drinks and tapas selections are HK$48 a pop.
New Champagne Brunch for the Mandarin Grill & Bar
Michelin-starred Mandarin Grill + Bar at the Mandarin Oriental Hong Kong has launched an exclusive Saturday Champagne Brunch in collaboration with Ruinart Champagne. Available every Saturday and Public Holidays, diners can indulge in a carefully curated selection of appetisers served tableside, including the Chef’s Blue Lobster Cocktail with avocado and lettuce; hand-carved Home-Smoked Salmon; and the renowned Steak Tartare with caviar on grilled sourdough.
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Other highlights of the weekend feast (HK$788 for three courses, HK$888 for four) include rich Lobster Bisque with cognac and cream; USDA Prime Beef Wellington with potato purée and black truffle sauce; or MSC Certified Whole Dover Sole with lemon butter; and Roasted Pyrenees Milk-Fed Lamb Leg with mint jelly. Brunch concludes on a sweet note with a selection of desserts ranging from Tarte with roasted plums and almond frangipane to decadent Crème Brûlée infused with Ethiopian coffee, the perfect match for the two-hour free-flow of R de Ruinart and Ruinart Blanc de Blanc champagne.
Amber’s Autumn on a Plate
Capture the flavours of Fall and savour the contemporary French favourites crafted with the seasonal produce at the two-Michelin-starred Amber. Available now till the season ends, Amber shares a dazzling array of French finesse, the new seasonal menu highlights Bluenose Sea Bass with juniper, bay leaf, fermented cabbage, pointed cabbage, Kintoa bacon, dill, and extra virgin grapeseed oil to curate the appetising seasonal flavours; and local Ping Yuen chicken – roasted chicken breast, pan-seared chicken leg, handmade chicken neck sausage and chicken wing stuffed with sticky rice and king crab meat – served with Alaskan crab leg on side with crab sabayon and crab roe.
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Also look out for chef Richard’s elegant A.O.P. Solliès black gig with Maury wine, Timut pepper, black currant and pine nut, a dish that invites all diners to embark on a voyage to France with Voilette figs prepared as “carpaccio” paired with a red currant tube filled with pinenut cream fig compote infused with Timut pepper and soy cream.
Nocino Opens in Kwun Tong
Less than a year after taking Tai Hang by storm and with a pop-up in BaseHall, Nocino has opened in Kwun Tong where it’s serving its signature Grotto-style Swiss-Italian cuisine, handmade pasta, and an expanded beverage programme. With a capacity to seat up to 30 guests, the Kwun Tong branch combines the familiar warmth and cosiness of Nocino’s grotto aesthetics with new offerings tailored to this developing business district.
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With offices dominating the landscape, Nocino’s second branch appeals to Kwun Tong’s workforce, with lunch deals packed with the likes of parmesan foam-topped Ox Cheek & Pickled Walnut Ragù Pappardelle (HK$178); rich and silky Brown Crab Cacio E Pepe Bucatini (HK$188); and citrusy Nduja Reginette (HK$188) as well as signature Veal Tongue Tonnato (HK$118) and cheesy Malakoff (HK$68), which can be paired with the venue’s innovative cocktails, including the grapefruit-infused Ticino Spritz (HK$98) and the Grotto Negroni (HK$98), which features Nocino Coffee Vermouth.
Nights of Grand Celebration
Celebrating its 35th anniversary this month, Grand Hyatt Hong Kong has a series of events lined up, including A Grand Cheese Extravaganza (14 November) with French cheese masters from famous family-owned cheesemonger Les Frères Marchand. Guests will be able to feast their eyes on one of the world’s longest cheeseboards, an impressive 21 meters featuring 250 exquisite cheeses, as well as a range of dinner buffet delicacies. An unlimited wine package features with exceptional pairings, including Pascal & Nicolas Reverdy Sancerre and Luis Cañas Rioja Tempranillo.
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In addition, on 21 November, the hotel’s anniversary date, guests can celebrate in style with A Grand Night of Elegance at Tiffin, a luxurious wine and dine experience featuring lavish free-flow Ruinart Blanc de Blanc champagne, perfectly paired with sumptuous oysters from David Hervé and premium caviar from Royal Oscietra.
A New Menu for Honjo
Honjo in Sheung Wan has launched a new a la carte menu by executive chef Sandro Montero. Chef Sandro, hailing from Peru and with an extensive global resume spanning over 15 years in Japanese and nikkei cuisines, is the personification of Honjo’s culinary philosophy and for the new menu takes his cues from Honjo’s straightforward creation ethos – dishes that are laser-focused on a single ingredient, then composing various flavour profiles around it.
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Look out for inventive unagi sushi wrapped in tempura-coated sushi rice; octopus tartare with vibrant yuzu mayonnaise; Hamachi with umeboshi ponzu and a sprinkle of shiso furikake; spicy tuna with shiso tempura and jalapeño mayonnaise; salmon belly sautéed in butter; and beef short ribs stewed in teriyaki black beer for an intensely rich, robust and savoury flavour.
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