As we slip into winter, established and new restaurants across Hong Kong celebrate the bounty of the season with new menus. Here’s where you need to be dining in the Fragrant Harbour this October.
Can you feel it? Perhaps not quite yet but winter is coming and with the change in season, there are changes on menus across the city as chefs tap into seasonal ingredients to create tantalising new dishes for you’re dining enjoyment. From sushi and tequila pairing and classic Hong Kong dishes reinvented to seasonal crab creations, there’s a lot happening in the city’s dining scene this October.
READ: How About a Holiday in Space?
New A La Carte Menu for ESTRO
One Michelin-starred ESTRO has launched a new a la carte menu by chef Antimo Maria Merone, offering guests an exquisite Italian dining experience. The new approach to dinner requires each table (maximum 6 pax) to order a minimum of three courses per person from the menu.
READ: Master Whisky Maker Laura Rampling on Tradition & Innovation
The new lineup includes appetisers like Aori-Ika (HK$580) with almond, lemon, and caviar; and Tomato with burrata and olive oil(HK$280) and new pasta dishes like Bottoni (HK$380) with buffalo cheese, guanciale and peppercorns; and Pappardelle (HK$480) with onion “Genovese” ragout and wagyu. New mains include Blue Lobster (HK$880) with sabayon, and crustacean sauce; and Kiwami Beef M9 (HK$880) with pearl vegetables, preserved truffle, and sherry vinegar.
Brasserie on the Eighth is Back at the Conrad Hong Kong
A long-time favourite among lovers of the hearty and flavourful French cuisine in Hong Kong, Brasserie on the Eighth has reopened at Conrad Hong Kong after a three-year hiatus. Amidst a French-bistro atmosphere that exudes la joie de vivre, guests can expect an impeccable meal that ranges from Baked Burgundy Escargots (HK$230); and a Deluxe Seafood Platter (HK$1,080 for two guests); to French Charolaise Tenderloin (8 oz., HK$820).
READ: Thresh & Winnow Launches Premium Organic Spirit Line
Also look out for the Signature Lobster Bisque (HK$180), which takes six hours to prepare; the U.S. Tomahawk Steak (for 3-4 guests, HK$1,950); and the popular French Soufflé (HK$160). Other recommended dishes in Brasserie on the Eighth’s menu include U.S. prime beef steak tartare; tagliatelle “Escoffier” with duck foie gras, black truffle and gruyere cheese; and traditional onion soup.
Alternatively, opt for the four-course degustation menu (priced at HK$688), which comprises an appetiser (scallop ceviche or pan-seared duck foie gras), a soup (signature lobster bisque or cream of wild mushroom), a main course (sea bass fillet or surf and turf with roasted U.S. sirloin and seared king prawn) and a dessert (mille-feuille or vanilla crème brûlée with salted caramel ice cream).
Casa Cucina Launches New Autumn Menu for Cosy Evenings
Casa Cucina’s new Autumn Menu is a vibrant ode to the season’s rich and comforting flavours and features five meticulously crafted dishes by chef-owner Anthony Cheung, including freshly handmade pasta, seafood, and much more.
READ: The North Face x Comme des Garçons Winter Capsule
The journey begins with the Chicken Liver Focaccia (HK$95), an elegantly reimagined classic that combines French chicken liver pâté with crispy pancetta and pickled red onions; and Crispy Yellow Prawns(HK$148), locally sourced prawns seasoned with chilli garlic, tomato powder, and champagne vinegar. For a heartier option, the handmade Autumn Bottoni (HK$198) is a standout, featuring delicate pasta parcels filled with a rich combination of pumpkin and wild mushrooms bathed in a luxurious truffle consommé; while the Black Cod Risoni (HK$208) offers a refined choice, blending tender black cod with unctuously complex vin jaune, orzo, fresh bottarga, and pickled fennel.
A Crab Feast at Porterhouse
In celebration of crab season, Porterhouse Seafood and Steak‘s executive chef Michael Bolam has created a series of seasonal crab-themed a la carte dishes available until 31 October 2024. Try the Chilli Crab Scramble (HK$248), an irresistible creation made with scrambled eggs crowned with a lavish spread of succulent, deshelled brown crab meat and savoury salmon roe; or the Soft-Shell Crab Burger (HK$188), which features a crispy soft-shell crab patty generously topped with Chipotle slaw and fresh coriander and is drizzled with “Gurn Yong” ginger scallion sauce.
READ: Wonder Room Opens as Singapore’s Newest Micro-Club
Alternatively, crab aficionados will love the Seasonal Hairy Crab Pasta (HK$298), which features squid-ink pappardelle, expertly cooked to al dente perfection, tossed with a fragrant blend of black beans and garlic, a touch of Shaoxing wine and Chef Mick’s exclusive house-made ‘dry-aged Wagyu xo sauce.’ The pasta is finished with a lavish topping of hairy crab roe and a dollop of uni butter, allowing each bite to offer a deep, umami flavour.
Also, look out for the venue’s Buy Three Get One Free crab brunch buffet (HK$598 per person) deal, which highlights the freshest seafood selections including steamed brown crabs, snow crab legs, soft shell crab sliders, crab doughnuts, stir-fried crab with longevity noodles, chilli crab scramble, mozzarella baked crab casserole, and other crab options at the live pasta station.
22 Ships Opens in Central
Spanning the flavours of Spain in a vibrant and dynamic setting, JIA Group’s 22 Ships has opened at its new location inside PMQ Central on Staunton Street. The new venue, which promises an unforgettable experience of rustic yet refined Spanish cuisine by chef/founder Antonio Oviedo, in partnership with JIA Group, draws inspiration from Spanish bodegas and traditional eateries, embodying warm tones and Mediterranean forms. Featuring three dining areas, a private room and an outdoor terrace, the rustic yet retro design of the new PMQ Central location exudes a cool and relaxed ambience, inviting guests to indulge in a laid-back setting for social drinks and small bites.
READ: Time to Escape to Hoi An
Presented in a simple yet bold manner, the new 22 Ships menu includes 12 new additions ranging from Marmitako (HK$178), featuring Spanish mackerel and red pepper sofrito; and exquisite Txuleta (HK$248), Iberico pork ribs with Romesco sauce and leeks, to Oyster Salpicon (HK$78) dressed in a traditional vinaigrette; Uni Toast (HK$288) with creamy sea urchin and rusa (potato) salad; and Carabineros XXL (HK$1,198), an authentic Spanish large red prawn paella that is perfect for sharing amongst groups. Other signature dishes not to miss include the “Cochinillo” Segovian Roasted Suckling Pig (from HK$488) served with apple and vanilla; and the melting, dry-aged Spanish Rubia Gallega (HK$788).
Sun Moon Place Opens on Ship Street
Reviving nostalgic Peking dining through authentic remembered tastes, the opening of Sun Moon Place heralds the return of convivial 1980s-style dining. The newest creation of the Epicurean Group, Sun Moon Place, located at the former site of the Group’s Michelin Bib Gourmand restaurant Ship Kee, serves classic Peking cuisine, reviving cherished dining traditions. The new 3,500 soft venue, which brings together seasoned experts with more than 40 years of experience in storied Peking restaurants in Hong Kong, features four private dining rooms, and a main dining room showcased in retro-style neon light, paired with Chinese calligraphy, floral wallpaper, and classic Chinese paintings.
READ: How to Recognise the Warning Signs of Depression & Suicide
The menu, which comprises almost 200 classic and must-have dishes, includes classics like Preserved Smoked Chicken (from HK$148) served with homemade savoury-sour sauce; Barbecued Peking Duck (from HK$308), which showcases thick crispy skin and tender meat served with warm, thin pancakes; Sliced Pig’s Knuckle in Peking Style (from HK$98) seasoned with light soy sauce, white vinegar, chilli, garlic and leek; and Fried Egg Rolls with Meat & Vegetable (from HK$198), sliced pork, spring and pickled vegetables, shiitake mushrooms and chives wrapped in a delicate coat of Hubei eggs.
Nanhai No.1 is Back in Tsim Sha Tsui
After a renovation and refit, Nanhai No.1 is back with its innovative interpretations of dim sum favourites and Cantonese seafood dishes based on the seafaring expeditions of Chinese Admiral Zheng He. The newly refitted Nanhai No.1 will please the eye, with some notable design innovations created by interior designer Noel Bernado of ec Studio that include a stunning Zheng He feature wall displaying historical images and information about his legacy. The venue’s popular Eyebar also boasts some innovative new touches, including a modern elegant wine arch against the building skyline backdrop.
READ: The La Dolce Vita is the Ultimate Italian Escape
Admiral Zheng He undertook seven expeditions, and each new voyage brought back a wealth of food, spices, riches and exotic animals to China. New menu additions celebrate his exploration of Malacca, a pivotal gateway between the Indian Ocean and the South China Sea, and include 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); Pan-fried Pomfret with Chili Sambal (HK$438), an Indonesian household staple; and Curry Crab with Pineapple (HK$728/whole).
CulinArt 1862 x Heimat Brunch Feast for the Beer Festival
To celebrate Germany’s largest annual festivity, Oktoberfest, chef Stanley Wong of CulinArt 1862 will once again collaborate with chef Peter Find of Heimat to craft a special weekend brunch. The chefs, both of whom have German heritage, will present a beer festival feast (HK$588 per person) on Saturday, 12 October at Heimat and Sunday, 13 October at CulinArt 1862, featuring unlimited drinks of the historic German beer brand Kaiserdom, offering guests an authentic and unique German flavour experience.
READ: Here’s How to Celebrate International Bacon Day
Diners can indulge in a delightful culinary journey with our German-inspired menu, featuring a selection of traditional breads that set the stage for a sharing experience like no other. Start your meal with an array of sharing appetisers like Black Forest ham paired with sourdough and pickles; and a hearty goulash soup served with rye bread before moving on to German ravioli filled with minced meat and spinach; rich, cheesy Käsespätzle; and oven-roasted chicken and crispy pork knuckle served with tangy sauerkraut and fried potatoes seasoned with onions and caraway seeds. The chefs have also selected four beers from the renowned brand Kaiserdom, established in 1718, including Weiß, Dark, Pils, and Kellerbier, unfiltered and full of character. And dress the theme to win the Best Costume prize!
Live Crab Cooking Demonstration at FUMI
Available throughout October and perfect for a spot of corporate dining, Fumi offers a captivating live cooking demonstration featuring freshly imported Hokkaido snow crab and Hokkaido king crab, skilfully prepared atop premium Japanese rice in a traditional clay pot right at the guest’s tableside for a touch of culinary theatre to elevate a fun dining experience.
READ: Ode to the Espresso Martini
The Live Hokkaido Snow Crab, weighing approximately one kilogram, is perfectly portioned for up to four guests and is offered at HK$1,980. Alternatively, opt for the Live Hokkaido King Crab, weighing about two kilos, which serves six guests and is available for HK$3,980 (pre-order is required two days in advance).
Grilling Meets Art at MOOO!
In the heart of one of Hong Kong’s top dining destinations, Tsim Sha Tsui, MOOO! has opened, blending Australian grilling culture with the allure of global contemporary cuisine. The bold new concept from the Wooloomooloo Group invites diners to explore a menu that marries the appeal of modern international cuisine with the communal joy of small-plates-style dining. Embracing the spirit of Hong Kong’s dim sum culture, MOOO! reinvents the classic Prawn Toast (HK$98) as rolled prawn paste and crispy spring rolls, perfect for dipping, while those craving spice will love the peppercorn-seasoned Chicken Wings (HK$138). Also, look out for the Baby Back Ribs (HK$162), which are pickled, slow-cooked, and fried to perfection, then glazed with a tangy barbecue sauce and topped with pineapple and tomato salsa.
READ: Time to Rock in Wong Chuk Hang
Other highlights of the new venue, which Hernan Zanghellini designed, include vegetarian-friendly Corn Ribs (HK$78); Satay Beef Langos Fried Bread (HK$98); and a range of hearty meat dishes, including the MOOO Mixed Grill (HK$498), a carnivore’s dream with Cajun spiced hanging tender, pork sausages and chicken skewers. The Bone Marrow & Brisket Wellington (HK$288) is another must-try, perfected over three days and featuring layers of braised brisket and grilled marrow wrapped in a golden pastry, while the Slow Cooked Sirloin Australian Claypot Rice (HK$248) features a 100-day grain-fed sirloin, expertly grilled with a luscious hoisin sauce and served in a traditional Cantonese-style clay pot.
New Weekend Brunch Arrive at Uma Nota
Central’s Brazilian Japanese restaurant and bar Uma Nota has rolled out new dinner and weekend brunch menus that introduce an array of inventive new dishes, thoughtfully curated portion sizes and competitively priced options. Laced with authentic Brazilian ingredients, chef Gustavo Enrique Vargas Mora’s new dinner menu has something for everyone, from Brazilian-style Truffle Cheese Buns (HK$88), made with fermented tapioca flour, milk, parmesan and mozzarella cheese; and Chicken Okonomiyaki (HK$110), a savoury Japanese cabbage “frittata” or pancake made with crispy fried chicken and “Katsuobushi” bonito flakes and dressed with Tonkatsu sauce and mayonnaise; to Sake Steamed Clams (HK$150); and Salmon Tradito (HK$160) marinated with yuzu Tosazu, a condiment blend with rice vinegar, soy sauce, mirin and dashi broth.
READ: Why You Should Be Taking Sleep More Seriously
The weekend brunch offering (HK358 per person) includes an hour-long free-flow drinks package and a revamped five-course menu featuring an assortment of shared starters, a choice of main course, and a dessert, and be sure to sample the cocktails of new bar manager Kim Padua, which include the Raposa (HK$100), a refreshing choice with lemongrass infused vodka, coconut, and zesty lemon; and the Akira’s Kisu (HK$100), a spritz-style concoction of peach and infused peach tea sake, calamansi and sakura shrub, topped with soda water.
New Monthly Sherry Dinner Series at The Optimist
This Autumn, the crew at The Optimist is sailing full steam ahead with a treasure trove of brand new offerings, including a new monthly Sherry Dinner series (every first Wednesday HK$538 per person), each a love letter to Spain featuring a lavish five-course dinner by executive chef Antonio Carlos Martin Moran, expertly paired with tipples from Gonzales Byass, a prestigious sherry bodega headquartered in Jerez.
READ: New TAG Heuer Carrera Extreme Timepieces
Also look out for the new weekend Spanish Tapas Buffet Brunch (Sundays, HK$498 per person), a feast of all-you-can-eat pintxos, free-flowing oysters, and Spanish cold cuts and cheeses, followed by a selection of irresistible main courses – think pork ribs, beef tenderloin, The Optimist’s famous juicy lobster rice, and more.
Getting a Little Crabby at Kyoto Joe
Also celebrating crab season, Kyoto Joe elevates the autumn seasonal dining scene with a range of luxurious Japanese dishes laced with crab and available throughout October. Japanese cuisine exemplifies the art of highlighting each ingredient through meticulous techniques, ensuring all crab enthusiasts the chance to experience the true essence of crab flavour in its most sublime form.
READ: Dining in the Trees in Northern Thailand
You can also avail yourself of the restaurant’s two-for-one deal on Dassai 45% Junmai Daiginjo sake, (HK $ 220 per 300ml carafe), reserved for those who order the tasting menu at Kyoto Joe. Using Yamada-Nishiki rice polished down to 45%, this sake delivers fruit aromatics and delicate sweetness and is a seafood essential.
New Weekend Brunch at Louise
Michelin-starred Louise has launched an exciting new Weekend Lunch experience (HK$788 per person), available exclusively on Saturdays and Sundays. Crafted by chef Julien Royer, the new brunch menu includes sharing starters such as the Classic Foie Gras Terrine, delicately served with a rich Port wine jelly and toasted brioche; Hokkaido scallops artfully garnished with vibrant citrus, fresh basil, and a hint of sansho pepper; Avocado Toast, featuring creamy egg yolk, smoked eel, and a touch of horseradish; and Langoustine Ravioli served in a rich lobster bisque, accompanied by preserved girolles and grilled pumpkin.
READ: NH Maldives Opens on Kuda Rah
For something more substantial, look out for the Line-Caught Fish, a seasonal catch prepared with meuniere sauce and cabbage; or the grilled lobster, available for a minimum of two guests, with a supplemental charge of HK$198 per person. This dish highlights a succulent lobster paired with basil aioli, spices, lobster jus, and seasonal vegetables, and be sure to opt for the new complementary beverage packages – the Timeless Drinks Package (HK$488 per person) features spritzes and cocktails, as well as Domaine Plou & Fils, Brut Nature NV – Cremant de Loire sparkling wine, along with weekly sommelier selections of white and red wines.
Alternatively, the Fancy Drinks Package (HK$788), includes unlimited Billecart-Salmon, Reserve Brut Champagne, as well as the weekly sommelier selections, a range of spirits, five types of cocktails, two types of beer, soft drinks, and juices.
Sake & Tequila Pairing at Udatsu Sushi
Newly opened at FWD HOUSE 1881 in Tsim Sha Tsui, Udatsu Sushi presents a new dinner menu (sake pairing HK$880 and tequila pairing HK$1180 per person) with dedicated beverage pairings of either Japanese sake or Clase Azul tequila, set to rotate seasonally for guests to explore new and distinct creations. The two beverage pairing spotlights premium pours specifically selected to highlight distinct dishes within a 19-course menu. A six-glass Japanese Sake pairing offers a traditional experience, sourced from hidden sake brewery gems, including the likes of Masuizumi, Isojiman, Zaku, Kudoki and Juyondai. The palate of flavours, which range from dry and crisp to slightly sweet, smooth and fruity, complement dishes such as Double-Smoked Fatty Tuna, Seasonal Vegetable Hand Roll, Sastuma-Aged Fried Fish Cake, Seared Fatty Tuna Nigiri, and Tuna Futomaki.
The new restaurant will also serve Clase Azul tequila in two specially made cocktails available exclusively with the pairing menu: the Clase Azul Plata Highball with sudachi, where refreshing notes of orange, lemongrass, and mint elevate the freshness of Local Eel Nigiri; and the Clase Azul Reposado Highball with yuzu, brightening the sumptuous dish of Hairy Crab and Mizuna Vegetable with Vinegar Crab Gelée with sweet, oak-infused vanilla flavours. Lastly, savour the nutty aroma of the prestigious Clase Azul Gold with Double Sea Urchin with Seaweed Tempura Nigiri. This month, Clase Azul’s Viridiana Tinoco, one of the few female master distillers in Mexico, will visit Udatsu Sushi to host a series of exclusive events that will offer opportunities for guests to gain insight into the craftsmanship behind the spirit and to celebrate the harmonious pairing of tequila and sushi.
An Exclusive Guest Chef Experience with Yim Jung-Sik
Mandarin Grill + Bar and The Krug Room will welcome acclaimed chef Yim Jun-Sik for an exclusive three-day culinary event this month. Chef Yim is the visionary behind the two Michelin-starred Jungsik restaurants in both Seoul and New York and is celebrated for redefining modern Korean cuisine.
READ: Pelorus Creates Unforgettable Mission Impossible-themed Trip
The event begins on Thursday, 3 October, with an exclusive dinner (HK$3,988 per person) at The Krug Room featuring four glasses of Krug Champagne, including two glasses of Grande Cuvée 172eme, Rosé, and Vintage, perfectly paired with chef Yim’s exquisite dishes. On Friday, 4 October, both lunch and dinner will be served at The Krug Room, offering the same exceptional experience. On Saturday, 5 October, the culinary journey expands to Mandarin Grill + Bar, where guests can choose between a six-course or nine-course lunch menu (from HK$1,588 per person). The menus will feature exquisite dishes such as House-Made Tubu with Pollack Roe and Perilla Oil; Korean-style beef Tartar Toast with Truffle Aioli; and Foie Gras Mousse with Sujeonggwa Jelly.
Mora Launches Autumn Lunch & Dinner Menus
One Michelin-starred and Michelin Green-starred Mora, helmed by chef-founder Vicky Lau and award-winning head chef Choi Ming Fai, has launched new autumn lunch and dinner menus. With the latest ‘Characters of Soy’ menus, each course reflects Mora’s commitment to sustainability and quality, celebrating the dedication of local producers and artisans. The new lunch menu (from HK$580) spotlights house-made soy products in dishes like Bean Curd Tartlet with soy ricotta and baby shrimp; Cold Lobster Noodle (+HK$98) with Sakura shrimp in soymilk lobster bouillon; and Warm Hokkaido Scallop (+HK$138) with fermented tofu clam jus.
READ: The Orca is the Green Sea Stead You Need
Diners can choose between the Three Yellow Chicken Roulade with smoked hard tofu and seven-spice chicken; or the Crispy Threadfin with braised soybean and chicken fat soy emulsion. The meal concludes with the Mora Mapo Tofu Rice and Tofu Pudding with black rice soy ice cream and fig compote.
The dinner menu (from HK$980), includes evening-exclusive dishes such as Creamy Tofu with razor clam and avocado; Deep Fried Tofu with squid, sesame sauce, pine nuts and radish; Camouflage Grouper Tofu Skin Roulade (+HK$138) with herb sauce; and Roasted Pigeon with smoked hard tofu and seven-spice pigeon jus. A thoughtful selection of beverage pairings perfectly complements the new menus.
A Beer Paired Brunch at Yardleys
Yardleys Taproom, the Central taproom for Yardley Brothers brewery, has launched a new Brewer’s Brunch from chef Ken (formerly of Noi), blending Western Comfort classics with a Cantonese emphasis, while focusing on fermentation, smoke and local sourcing. The weekend brunch (HK$548) offers diners a choice of two starters and three mains plus three sharing plates for the table, as well as a welcome amuse bouche, drink and dessert, alongside free-flow beer or Prosecco (as well as an option to buy up to include both).
READ: Is the Necktie Making a Comeback?
Yardley Brothers recently brought in Jason White, the former director of Fermentation at Copenhagen’s Noma to explore the fermentation process and relationships across both beer and food production processes. Jason worked with and trained chef Ken throughout his residency and the taproom’s menu, as well as regular specials, are designed to reflect that focus on fermentation and sustainability. The bar features 12 taps plus a traditional real ale on hand pull, as well as special draught options (currently a Beer Slushie) and the brewer’s brunch includes all taps on free-flow. Options are guaranteed to include a range of styles, including many Yardley Brothers’ Award Winners, both classics, signature offerings and seasonal specials.
Feuille Launches New Lunch Menu
One-starred contemporary French restaurant Feuille has launched a new four-course lunch menu (HK$588) that’s a celebration of creativity and refined flavours. Highlights of the new lunch menu include Cep Mushroom – Pigeon Pithivier – Tong Choi showcases the essence of locally sourced pigeon, which is encased in a crispy shell of puff pastry with foie gras and a stuffing made from pigeon’s leg; and Winter Melon – Sea Bass – Common Rue, featuring a mousse crafted from the trimmings of seabass and winter melon topped with thin slices of Feuille’s signature bread – made by recycled unused bread – and a tangy touch of pickled common rue.
READ: Cocktails Inspired by Bali’s First Visitors
Also look out for Tarte du Jour, executive chef Joris Rousseau’s special tart of the day – a recent inclusion featured golden figs enhanced by a gourmet pastry enriched with delicate Bali vanilla cream.
For more Wining & Dining inspiration click here.
LIKE WHAT YOU SEE? FOLLOW ALPHA MEN ASIA ON FACEBOOK, OR INSTAGRAM AND SUBSCRIBE TO OUR HONG KONG-CENTRIC NEWSLETTER HERE
