From grunge-cool cocktail bars to a symphony of Yunnan fungi, these are the top new dining experiences you must try in Hong Kong this September.
A lot is going on across the Hong Kong dining spectrum this month. Yunnan’s coveted mushrooms – the truffle of Asia – are showcased at a selection of fine-dining Chinese restaurants, while young chefs in the making will illustrate their passions as part of a unique dining experience; and an intriguing take on the classic sushi experience arrives in Tsim Sha Tsui. Foodies, it’s your time to rejoice.
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Bamboo Bar Opens
The newly opened Bamboo Bar in bustling Lan Kwai Fong is already making waves with its innovative cocktail menu featuring Chinese baijiu-based creations, artisanal highballs, and craft beers. Complementing the drink offerings is a delectable food menu highlighting Sichuan cuisine, promising a tantalising gastronomic experience.
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The community-oriented bar’s cocktail programme includes the Not that Martini (HK$99), which takes the classic martini as its template, infusing Feng liquor – a fragrant Chinese baijiu distilled from sorghum – with grapefruit peel and blending it with gin and Lillet Blanc infused with jasmine tea; and the Not that Bloody Mary (HK$99) house-made Guizhou sour soup infused into a savory-style baijiu, artfully balanced with clarified tomato juice and lemon.
Four Hands Are Better Than Two
Embrace an unparalleled Chinese culinary experience as the head chefs of award-winning Hutong Hong Kong and Hutong Dubai unite for an extraordinary eight-course dinner (HK$998 per person) through September. Hutong is known for highlighting the depth and complexity, cultural diversity and rich history of the traditional Chinese cuisines of Shanghai, Sichuan, Beijing and Yunnan and the Hai Na Bai Chuan (which appropriately means “embracing diverse cultures”) menu will feature a selection of Hutong’s most iconic and signature dishes, as well as adding some new twists, focusing on pairing dishes from Shanghai with fiery Sichuan favourites.
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The Hong Kong team, under the culinary direction of Yung Keung Cheung, will be responsible for the Shanghai-inspired dishes, while the Dubai team, led by Chengdu native Dingxu Ren, will take charge of the Sichuan creations, with dishes ranging from Sichuan-Style Chilean Sea Bass, and Flaming Wagyu Beef Char Siu, to Shanghai staple Pigeon gently smoked with Biluochun tea leaves and fragrant roses from Jiangsu; and a Dim Sum Platter featuring a Lobster Dumplings; a Peach Gum Mushroom Dumpling; and a bold Wagyu Beef Green Chili Dumpling, a combination of premium Wagyu beef and the fiery kick of Sichuan’s green chillies.
New Flavours at Wakaran
Home to an all-native Hong Kong culinary team led by head chef Tommy Tsui, Wan Chai’s Wakaran has added a tantalising array of new dishes to its a la carte menu and an all-new weekday two- or three-course lunch menu (HK$148/HK$168), swiftly becoming Ship Street’s top lunchtime destination. Look out for the likes of pomelo salad with house-made crispy miso crunch and fresh yuzu vinaigrette; fried chicken with sweet and spicy yuzu honey and Sichuan numbing pepper; and Australian Wagyu beef cheek with a lightly sweet and aromatic sauce.
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New a la carte additions include chicken wing with yuzu kosho and romesco (HK$39 per stick, minimum two pieces); Pepper Tiger Prawns (HK$238) stir-fried in a blend of pepper sauce made with three different kinds of black peppers, ginger, garlic and other spices; and USDA Hibachi Hanger Steak (HK$338) served with a unique sauce crafted from blue cheese and Chinese fermented bean curd.
Free-flow Dining
Sky-high dining reaches its pinnacle on the 30th floor of V Point as ZENG launches its new Free Flow Dinner Menu (HK$498 per person). This unique dining experience blends the finest ingredients with innovative techniques and is available from 6-10 pm, with the last seating at 8pm.
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You’ll feast on a selection of sushi, including umami-rich drunken abalone sashimi in pickle brine (if it’s date night opt for the free-flow oysters package for an additional HK$100); smoked katsu lamb with figs; suckling pig with golden mustard and yuzu kosho; baby chicken shichimi with miso peri peri; and even hanger steak with Malabar koji sauce; and duck breast with cherry plum reduction, among many other dishes. Reservations can be made in advance through ZENG’s website.
Ode to Kappo Cuisine
Epitomising the essence of Kappo cuisine, Sheung Wan’s Wa-En Kappo will showcase the skills of chefs Masaki Nishioka and Charles Cheung of Catty and Tael during two special dining experiences this month (HK$2,280 per person, 28 & 28 September), limited to 16 guests.
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Featured dishes of the special eight-course menu include Japanese figs and walnut with sesame vinegar; steamed shrimp dumplings with yuzu; steamed egg custard with crab roe; Hokkaido scallop clear soup with kinki; fish maw tempura with lava abalone sauce; and hand-shredded crispy chicken with Hua Diao wine on chicken juice claypot rice with Matsutake.
Sushi with a Twist
Udatsu Sushi has opened at FWD HOUSE 1881 in Tsim Sha Tsui, as the iconic Tokyo venue’s first foray abroad. The new eatery combines fresh, innovative sushi with jazz and Japanese art exhibitions in a thoroughly modern take on the traditional sushi counter.
Chef-owner Hisashi Udatsu focuses his culinary lens on the concept of art and sushi, where his world-class technique, honed over years working for masters and running his eponymous restaurant, meets a contemporary approach to hospitality which is atypical in Michelin-starred sushi dining. Highlights of the menu include double-smoked fatty tuna; abalone with dashi soup; sea urchin gunkan; and white fish sashimi with ponzu. Read more about this exciting new opening here.
Italian on the Terrace
La Terrace by Louise will host a special collaboration event with Trattoria Felino (11 September) featuring live music and special cocktails by Ratafia Rossi’s Simone Rossi. This unique dining experience blends rustic Neapolitan flavours with French flair, offering guests the best of both worlds.
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Inspired by Naples, the trattoria presents an innovative menu highlighting the richness of southern Italian ingredients, including Bruschetta with raspberry, Datterino tomato, and Lardo di Collonata; “Cannoli” with tuna, confit lemon, and capers; “Arancini” Mimolette with spices; and Egg Carbonara with crispy guanciale and pecorino, all meticulously prepared to captivate taste buds. Pair your meal with six Italian cocktails, including Mamma Mia It’s Sangria with Ratafia Rossi La Rossa, fresh fruits, fernet hunter, and prosecco; and a classic Negroni Leggero with Ratafia Rossi La Rossa, gin, Campari, Select, and Nardini Rabarbaro.
Capturing the Essence of Local Bounty
Sushi Zinc and Cafe Bau will collaborate for a special Japanese culinary encounter (12-13 September) that promises to showcase the rich and diverse bounty of locally sourced ingredients, expertly crafted with Japanese finesse. This special two-night collaboration, titled Field to Fork, Sea to Table, will take place at Cafe Bau and will include an eight-course menu (HK$1,588++) artfully marrying Japanese cuisine with hyperlocal farm-to-table ingredients.
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Highlights will include Star snapper sashimi with crisp fish skin and local soy sauce; Cobia clay pot rice with Yi-O rice, XO sauce, cobia liver, shaved dried abalone, and dried scallop; a Kuruma shrimp mille feuille with shrimp roe aioli; and oxen tartare accompanied by oyster sabayon and noodlefish cracker. A final flair comes in the form of Sushi Zinc’s signature Tamagoyaki, a twist featuring corned beef ice cream in place of the classic preparation with vanilla butter and maple syrup.
Aussie Inspiration
Contemporary bistro Cornerstone is introducing a new seasonal menu featuring dishes inspired by chef Neal Ledesma’s recent trip to southwestern Australia’s Taste Great Southern food and wine festival alongside Arcane Collective founder chef Shane Osborn. Amidst a busy week of cooking and entertaining was a jam packed schedule of eating and tasting, visiting local farmers and generally being heavily inspired by the abundance of fresh, flavourful produce this part of the country is well known for.
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The results and influence of this trip can be tasted in Cornerstone’s latest menu, which features fresh starters such as a blue crab ($198) and baby gem salad layered with avocado, shio kombu and preserved lemon mayonnaise; a robust beef tartare ($178) elevated with fermented chilli, mushroom and soy yuzu dressing; seared Yellowfin tuna ($168) is very refreshing, served with a sesame sauce, coriander, chilli and finger lime; and pub classic Chicken Parmigiana ($198) that’s been given a modern twist with mortadella ham and indulgent mozzarella. The dishes on the new menu will be updated seasonally, with a hotly anticipated braised kangaroo tail pasta already pegged for Autumn.
Chilli Fagara Presents Exclusive Mid-Autumn Festival Platter
This September, Chilli Fagara presents its exquisite Mid Autumn Festival Platter, also available as a takeaway option, from 1 September to 22 September. Embracing the spirit of togetherness, Chilli Fagara’s Mid-Autumn Festival Platter (HK$688/ 4 pax; HK$1,288/ 8 pax) features a carefully curated selection of eight traditional dishes designed to be shared among friends and family, showcasing a range of Sichuan-inspired delicacies.
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Highlights include the numbing mouth watering Hokkaido scallops, fiery shredded Dengying Beef, aromatic mala smoked fish, a chilli-infused traditional cold meat medley, and crispy fried lotus root with minced pork — each crafted to evoke the warmth of shared celebrations. Vegetarian options (HK$488/ 4 pax; HK$888/ 8 pax) range from spicy fried mock chicken, to refreshing spicy cucumber with glass noodles.
Singapore’s 1880 Social Club Opens in Hong Kong
Set to debut by the end of the year, 1880 Hong Kong will offer unique entertainment spaces across four floors of Two Taikoo Place, and will include a private members club, co-working spaces, and the brand-new 1880 SOCIAL concept, accessible to the public and spread across the first three floors.
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Foodies will be able to enjoy a diverse array of culinary options at the new 1880 complex, ranging from The Double coffee and wine bar and Southeast Asian-inspired Hoi Polloi to the elegant Té Bo fine dining restaurant (above), and the lively Sports Bar, an American-styled diner. Keep an eye on this space, as it promises to be a dynamic new addition to the Taikoo Place dining scene.
Rosewood Hong Kong & The Academy Begin Collaboration
This month, Rosewood Hong Kong is set to collaborate with The Academy by Simon Rogan in an exciting partnership aimed at nurturing culinary talent through a series of collaboration dinners, masterclasses, fireside chats and cultural tours. The Academy was launched by the Michelin-recognised British chef in 2021 to provide culinary students with a unique hands-on learning experience, with nine students from the UK and 20 from the International Culinary Institute of VTC collaborating on a special six-course dinner (2-3 September) at Botanical Kitchen, Rosewood Hong Kong’s newest event space.
Highlights of the menu (HK$788 per person) include sea urchin with figs; raw beef tartlet with black garlic and coal oil; cured Chalk Stream trout and roe with horseradish, beetroot, and oxalis toasted rye; and Three Yellow chicken with potato terrine, confit onion, kale, raison tapioca, and preserved beans.
This September, The Hari Hong Kong welcomes back its Cocktails & Champagne Pairing Dinner series with mixologist and Pernod Ricard brand ambassador Jade Lau. Lucciola, The Hari’s chic Italian restaurant, will offer a one-night-only “Lucciola Cena Conviviale” menu (12 September), showcasing vibrant Italian flavours paired with selected Perrier-Jouet Champagne and three exclusive cocktails. We’re quite intrigued by the Magic Cloud, a zesty mix of yoghurt and cucumber fat-washed Malfy OG, Italicus, yuzu liqueur, and lemon juice.
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The five-course menu (HK$888++ per person) spotlights the finest produce from the region and includes Mousse di Tuorlo Mascarpone e Caviale, a Mascarpone mousse with Ossetra caviar and egg yolk; Orzotto ai Gamberi Rossi Siciliani, orzo pasta with red prawn carpaccio and green peas; buttery black cod fillet doused in a rich braised white onion and sea urchin sauce; and a homemade mascarpone gelato with iced buffalo ricotta, cantaloupe melon, and Italicus.
New Digs for Hung’s Delicacies
Michelin-starred Hung’s Delicacies will relocate to a new 5,000-sqft space in the heart of Causeway Bay and will introduce a range of new wok-fried Cantonese specialities and delicate small plates. The new establishment can accommodate up to 100 diners and boasts three private dining rooms that can each host up to 16 guests, making it an ideal venue for gatherings, business meetings, and private functions.
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In addition to signatures like Marinated Goose Slices (regular order HK$288), Marinated Goose Liver (half portion HK$228), and Marinated Whole Goose (half – HK$468), new additions to the menu will include Chiuchow-style Cold Four finger Threadfin (HK$388); Rainbow Fried Rice (HK$148) made with all-natural ingredients to create its vibrant colours; Crispy Shrimp Balls in Lychee Shape (HK$238), presented elegantly on a custom-made tiered stand; and Vegetarian Goose (HK$98), cooked in homemade sauce, infusing each piece with unique flavour while retaining the natural fragrance of the soybeans.
Yunnan Mushrooms at Man Ho
The highly coveted Yunnan wild mushroom feast returns to the Michelin-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong again, with executive Chinese chef Jayson Tang curating a selection of refined dishes featuring over 10 varieties of fresh and dried mushrooms.
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Look out for Braised Catfish Maw with Morel Mushrooms and Duck (HK$388 per guest); Braised Pork Knuckle with Sarcodon Aspratus Mushrooms and Black Garlic (HK$288 per portion); Deep-Fried Dough Stick with Porcini Mushrooms (HK$88 per guest); Deep-Fried Wagyu Beef Roll with Marinated Porcini Mushrooms (HK$168 per guest); and the coveted Sautéed Minced Goose with Ganbajun Mushrooms and Leek (HK$2,088 per portion, 48-hour advance reservation is required).
More Mushrooms
Not to be outdone, One Harbour Road at Grand Hyatt Hong Kong will also showcase the fungi of Yunnan, with executive Chinese chef Chan Hon Cheong presenting culinary creations laced with seasonal ingredients. For the new menu, Cheong has crafted several new seasonal Cantonese specialities to deliver a unique gastronomic experience for discerning gourmands.
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Dishes that are sure to please include Wok-fried Hokkaido scallops with asparagus, Yunnan termite mushrooms, and homemade X.O. chilli sauce; Stir-fried razor clams and milk with chanterelle mushrooms and olive kernels; Crispy “Loong Kong” chicken with ginger and a shallot sauce; and Chilled black dates and lotus seed pudding. Also, look out for “Inaniwa” udon noodle soup with Chanterelle and termite mushrooms, preserved vegetables and minced pork and Wok-fried Australian Jade Tiger (ASC certified) abalone with Okinawa winged beans, Longyan bamboo shoots, black olives and black bean sauce.
Time for Free Flow
Perched on the 30th floor of V Point, ZENG now offers a luxurious dining experience with a stunning 270-degree view of Victoria Harbour. Elevating sky-high dining, the newly launched Free Flow Dinner Menu (HK$498 per person) presents an intimate, fine-dining affair from 6-10 pm. While appetizers are fixed, the true allure is the endless indulgence in twelve premium dishes for 120 minutes of pure dining delight.
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Among the twelve dishes, highlights include the tender delight of hanger steak with Malabar koji sauce served atop a flavourful sauce; a unique Cantonese twist on pasta with spicy spaghetti with fish maw and dried scallop vegetarian shark fin; duck breast with cherry plum reduction; and miso-glazed black cod with lime and honey.
Bottomless Pasta
Tucked away in Kau U Fong, Posso has launched a new Bottomless Pasta Menu (HK$570 per person). The all-inclusive menu features a four-course meal with endless pasta refills, two starters and a sweet, catered to diners’ dietary preferences. This offer is available from Monday to Thursday for dinner and on Saturday for lunch.
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Guests can indulge in an array of freshly made pasta choices, each meticulously crafted to delight tastebuds. Options include the hearty Maltagliati with fennel sausage and porcini mushrooms; the timeless Spaghetti Bolognese with savoury parmigiano; the seafood-laden Mafaldine with plump prawns and red peppers; and the vibrant Canestrini featuring a bell pepper sauce, creamy ricotta, and guanciale. A vegetarian version of the Canestrini ensures there’s something for everyone to savour.
Tastes of Old Hong Kong
Commanding breathtaking views of the majestic Lantau Island coastline, Cantonese restaurant YUE at Sheraton Hong Kong Tung Chung Hotel has partnered with the century-old local soy sauce brand Koon Chun Sauce Factory to create the limited-time Timeless Taste of Old Hong Kong menu, which is available until 31 October (HK$680 per person), and which celebrates the city’s beloved culinary heritage.
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Devised by executive Chinese chef Chung Chi-Keung Jacky, the menu features Cantonese classics elevated with Koon Chun sauces and seasonings – look out for timeless classics like spicy chilled sea cucumbers with celtuce and carrot seasoned with soy sauce and garlic-chilli Sauce; pan-seared Leopard Coral grouper with premium soy sauce that is fermented for 6-12 months, resulting a more umami flavour; steamed chicken skin with shrimp paste; and Tai O dried shrimp rice cooked in a stone pot.
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