Hong Kong’s Hot Tables for August

From intimate omakase eateries to exciting new menus, these are the top dining experiences you need to try in Hong Kong this August.

As we slide into August and temperatures start to abate, it’s a great time to assemble the lads and ladettes and head out on the town. And there’s plenty of new dining experiences to try, from a raft of exciting new menus, to chef collaborations and cocktails that tell the stories of their creation. Just be sure to bring your appetite.

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Land Meets Sea

New Japanese restaurant Minato opens in August, offering gastronomic artistry in the heart of the Wan Chai waterfront. The new eatery unites elements of Japanese cuisine, from teppanyaki and omakase to kaiseki, across tastefully-curated menus and amidst a minimalist ambiance of warm tones and natural materials guided by the Japanese philosophy of “Ma”.

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The dining room has been split between quiet, serene havens and more lively, energetic sections, with a dedicated chef at each teppan crafting edible masterpieces. In addition, private rooms cater to groups of six to 10 and are ideal for life’s more intimate celebrations. 

Healthy & Local

A new comer to Central’s BaseHall 02 and headed by chef Michael Smith (previously of Moxie), Victuals is the latest culinary endeavour by The Arcane Collective, established by celebrated chef Shane Osborn. Here, the spotlight shines on quality ingredients sourced from local and regional producers with chef Smith’s innovative East Asian-inspired menu reimagining classic dishes with a modern twist. 

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This is where you’ll go for culinary penitence because nutrient rich dishes such as plant-based Three-Grain Mapo Tofu (HK$98) with celtuce, cauliflower and pickled carrots; Buckwheat Larb (HK$88) with mango, peanuts, vermicelli, shimeji mushroom, and grilled prawns; and Chilled Spicy Soba (HK$98) with chilli tahini, garlic cucumber, and pickled daikon, exemplify Smith’s commitment to crafting modern cuisine that resonates with today’s discerning palate.

Soaking Up the Soba

Another newbie at BaseHall 02, Zagin Soba specialises in the art of crafting Osaka’s rich and indulgent chicken-based “Tori Paitan” broth ramen, with noodles, characterised by their medium thickness, smooth texture, and satisfying chewiness. 

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The fourth outlet since the noodle joint established in Happy Valley in 2017, the menu will feature favourites like the “Tsukemen” Signature Chicken Sauce Dipping Ramen (HK$178), Chicken Soup Ramen (HK$158), and Seafood and Chicken Soup Ramen (HK$158), alongside a tempting array of side dishes, including Japanese-style Fried Chicken (HK$58) and Burdock Fried Rice (HK$58), the perfect cure to a long day at the coalface.

Pici’s Going to the Fish

Hot on the heels of the popular Seafood Volume 1 limited menu, Pici kicks it up a notch with an all-new lineup in Seafood Volume 2, available through August.

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This set of brand new dishes consist of indulgent creations and crustacean delights revolving around Pici’s popular handmade pasta and includes Pink Prawn Tartare (HK$160) framed by zesty pink grapefruit slices; Ravioli Gamberi (HK$170), fleshy tiger prawns on a bed of pillowy pasta filled with succulent prawn meat, dressed in rich tomato sauce; and Tagliatelle Blue Lobster (HK$250) with hand cut tagliatelle, bathed in a luscious lobster bisque.

Become a Possotarian

Posso is turning over a new leaf with a revamped a la carte menu by chef Max Wong, a fresh and inspired take emphasising seasonal and premium ingredients. Highlights include the golden Baccala Arancini (HK$120) with citrusy finger limes, sweet pepper jam, and tangy pickled onions; and the Red Snapper Crudo (HK$145), served atop a savoury smoked bone sabayon with vibrant bergamot and ikura. For a fresh, vegetable-forward option, try the Stracciatella (HK$100) with tomatillo, sweet peas and arugula pesto.

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Always a highlight at Posso, the pastas are handmade fresh in-house every day. Diners can enjoy the lily-shaped Calla (HK$175), topped with spicy nduja, bouncy squid, and fresh clams, evoking memories of summers spent along the Amalfi Coast; or ribbons of Mafaldine (HK$245) adorned with lobster, lobster miso butter, and lobster bottarga, offering a trifecta of umami flavours from the deep.

Those craving heat will love the Agnolotti (HK$185), filled with mortadella and jalapeño and topped with chicken crisps for a delightful crunch; while the Sake Grilled Abalone (HK$275) showcases the exquisite umami flavours of abalone, complemented by a bed of ratte potato and kombu, accompanied by a luscious abalone sauce.

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You’ll also be able to sate those appetites with the tender M9 Wagyu Bavette (HK$285), crowned with fried burdock and dashi; Pan Seared Duck Breast (HK$225), served alongside refreshing figs, carrots, and a touch of marsala; and the the Char-grilled Gai Lan (HK$135), which is paired with spiced eggplant, pomegranate, and yoghurt, offering a delightful fusion. Starting from HK$280 per person, diners can also enjoy wine pairings with their courses.

Ode to Pu Er Tea

Two Michelin-starred and two Black Pearl diamond Cantonese restaurant Lai Ching Heen at Regent Hong Kong presents a Yunnan Pu Er Tea Tasting Menu in August, taking guests on an extraordinary culinary journey curated by executive chef Lau Yiu Fai, head chef Cheng Man Sang and tea sommelier Kelvin Mok.

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The menu showcases the boundless creativity of fusing Cantonese cuisine with Chinese tea culture, providing guests with a deep insight into the culture of Yunnan Pu Er tea. The tea-inspired menu pairs premium ingredients sourced globally, including Yunnan tea leaves, Japanese Wagyu beef, French duck liver and blue prawns, South African abalone, and Nepalese Rock Rice, with a range of teas including Pu Er rose, osmanthus and chrysanthemum.

The culinary journey commences with Sparkling Golden Oolong with Lungan Honey as the welcoming tea before moving on to a Baked Agaricus Mushroom Bun; a Crispy Ball with Crabmeat, Pomelo and Lychee; a Baked Black Pepper Wagyu and Lotus Root Puff Pastry; and Smoked Abalone in Puff Pastry with Supreme Tea Leaves – the latter infused with a delightful tea aroma that perfectly complements the fresh abalone flavour.

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Other dishes to look out for include the Wok-seared Wagyu Patties with Mandarin Zest; Wok-fried Kagoshima Wagyu and Cauliflower Mushrooms; and Steamed Rock Rice with Garoupa Fillet and 25 Aged Preserved Vegetables, a masterful creation showcasing the culinary team’s artistry. Rock Rice is a rare and revered plant celebrated for its health benefits; containing no starch, it resembles the texture of Spanish paella rice but with a darker, pearl-like appearance.

Your Summer Happy Hour

Perched atop 28 Stanley Street, TopTown invites guests to indulge in the pinnacle of seasonal sophistication at its art-deco-inspired premium terrace bar with its all-new Summer Menu and unsurpassable happy hour deal. Offering both indoor and outdoor seating with sweeping vistas of the Central business district, TopTown all-new menu has been crafted with meticulous attention to detail and includes an array of creative cocktails designed to capture the city’s vibrant summer essence.

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The TopTown Sour (HK$138) begins with cinnamon-infused whiskey, enriched by the bright acidity of fresh lemon juice and a touch of simple syrup; while The Pear Reverie (HK$138) features a lush pear yogurt liqueur, with Italicus liqueur’s herbal and floral nuances intertwining with bold rye whiskey. The cocktail is topped with coconut milk foam infused with a hint of salt, creating a luxurious texture and saline notes.

Also keep a keen eye out for The Garden Fresh (HK$138), which offers a premium juniper-forward gin base married with lemon juice, house-made cucumber-mint syrup, a dash of orange bitters, chilled Prosecco and a splash of ginger ale and One Piece (HK$138) a blend of brandy, zesty lemon juice, sweet honey, agave syrup, peach oolong tea essence and activated charcoal. You can make the most of TopTown’s generosity during its Prohibition Hour (Monday-Saturday 5-9 pm) during which first drinks start from HK$10!

New Look for Beijing Kitchen 

Grand Hyatt Macau has opened the new Beijing Kitchen, blending the essence of classical Chinese architecture and Northern Chinese cuisines to deliver a luxurious dining experience. The new-look restaurant’s design perfectly incorporates classical and contemporary Chinese elements – from traditional brick walls to modern art pieces, wood-fired ovens and show kitchen, tea pot collections to a wine cellar, all meticulously curated to immerse diners in an artful ambiance.

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Ideal for celebrations and romantic nights out, Beijing Kitchen presents the authentic flavours of Northern China, so be on the look out for traditional Beijing-style duck; honey-glazed tiger prawns with chilli and ginger; and crispy mandarin fish with sweet and sour sauce, as well as a selection of hand-pulled noodles and desserts. You’ll also be able to pair your meal with a selection of premium Chinese wines and teas, including West Lake Peak Dragon Well; Supreme White Peony; and Yunnan Aged Pu-erh.

Mad Dogs & Englishmen

The Botanical Garden at the Magistracy in Central has blended heritage with spirits for its new Mad Dogs & Englishmen menu, available until 31 August. The new snacks by chef Alyn Williams (HK$58) include Gillardeau Speciale No. 3 oysters, The Beefeater (HK$208) sandwich, featuring prime rib, melted Gruyere, caramelized onions and horseradish cream; or Smokin’ Brother Thick Cut Scottish Smoked Salmon (HK$388) served with crème fraiche and dill. They’re designed to pair perfectly with expertly crafted cocktails such as the Bramble, with tarragon gin, blackberry and lemon; the Enzoni, featuring spiced gin, Campari, red grape and lemon; and the Gin Fizz Tropical, with Plymouth gin and pineapple.

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Alternatively, opt for a gin and tonic from the venue’s gin programme, which focuses on the timeless London Dry style, dividing its G&T menu into four distinct categories: Citrus, Floral, Herbal and Spiced. Savour the Sipsmith London Dry (HK$148) with a lime wheel and aromatic tonic from the Citrus selection; the Mermaid (HK$118), featuring cucumber and elderflower tonic from the Florals selection; or for an Herbal twist, indulge in the Martin Miller (HK$168), infused with thyme and Indian tonic.

Keeping it Social

Rosewood Hong Kong’s convivial Bayfare Social has unveiled a new menu of seasonal and signature dishes by new chef de cuisine Gerard Rubio Casabayó, a Spanish native who showcases his innovative cooking style with authentic culinary traditions. New additions to the menu include Hamachi Crudo (HK$220) offering Japanese hamachi cured in-house, paired with green olive emulsion and piparras chillies for a Spanish twist; Flor de Alcachofa (HK$118), featuring confit Spanish artichokes with Romesco sauce and pancetta; and the unique Txipirones (HK$148), which marries pork, baby squid, fried Spanish egg, and artichokes.

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Also look out for the likes of Albondigas con Calamar (HK$178), Catalan-stewed Iberico meatballs with squid and potatoes; Lagrimas de Cerdo (HK$298), a crowd-favourite made with Iberico rib fingers and Jerusalem artichoke; and Canelon de Pollo (HK$228) best paired with the new Happy Hour deals (HK$198), which include the Fino Negroni, a sophisticated blend of Tio Pepe sherry, EcoWidges Gin, Aperol, and sweet vermouth; or the Rebujito, featuring Leonor Paolo Cortado, Chinotto, mint, orange bitters, lemon, and Sprite; or the restaurant’s two-hour free-flow options.

A Tapas Tour

Spanish restaurant La Paloma will bring back its beloved Tapas Tour, with an exciting twist, this August, with  larger portions and a deeper exploration of Spain’s vivid regional cuisines, taking place every other Wednesday from 31 July. Each Tapas Tour (HK$458 per person) date offers a unique culinary journey through the distinctive heritage of its respective region, as well as an electrifying Flamenco show, and can be paired with two hours of free-flow sangria, beer, and cocktails for an additional fee.

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On 14 August, delve into the coastal flavours of Galicia, renowned for its bounty of seafood and hearty dishes with Empanada Gallega de Bonito y Zamburiñas, a savoury pastry filled with bonito fish and baby scallops; a classic plate of Pulpo a la Gallega, featuring tender octopus and potatoes seasoned with paprika and olive oil; and Rubia Gallega, grilled Galician Blonde beef served with a fragrant garlic and rosemary sauce. On 28 August travel to picturesque Basque Country for a feast of Pintxos, an assortment of bite-sized montaditos featuring cured meats; Croquetas de Buey de Mar, creamy crab croquettes coated in crispy breadcrumbs; and Turbot a la Vizcaina, fresh turbot fillet with a Basque-style garlic sauce.

Hong Kong Cuisine Goes Vegetarian

Celebrated Cantonese restaurant Hong Kong Cuisine 1983 will launch new menus spearheaded by chef Silas Li, including a new vegetarian set menu. The new vegetarian menu (HK$1,080) features eight exquisite dishes that exemplify Silas’ culinary artistry. Highlights include the Trio of Tomatoes, a delightful medley of textures and flavours featuring a silky tomato mousse with tomato jelly; semi-baked tomatoes infused with olive oil, sea salt, and herbs; and a refreshing cold tomato soup made from different tomatoes. For a more earth flavour, try the Poached Egg with Runny Morel Sauce, paired with silky carrot purée and summer truffle.

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Vegetarians will also be inspired by the Mille Feuille of Winter Melon with Summer Truffle, which showcases the chef’s East-meets-West philosophy, featuring layers of winter melon and summer truffle reminiscent of a Napoleon Cake, enhanced by a delicate water chestnut sauce that adds a subtle crunch without overshadowing the truffle’s rich aroma; while the Zucchini Flower Stuffed with Mozzarella and Glutinous Rice comes with a spicy Thai curry dipping sauce to balance the light bitterness of each petal.

A New Chapter For Whisk

Chef Sheldon Fonseca, culinary director at The Mira Hong Kong, has launched a new menu at Whisk that explores seasonal ingredients in modern, elegant dishes. A vocal advocate of sustainable cuisine and Food Made Good in Hong Kong, Fonseca now puts consciously caught seafood and artisan meats into the spotlight of the restaurant’s new a la carte menu.

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Seafood highlights of the new showcase include MSC-certified Boston lobster tail (HK$348) cooked with light yet creamy shellfish emulsion; MSC-certified white tuna tartare (HK$248) with Kaviari Oscietra caviar and smoked eggplant; and crispy Amadai with local fish bouillabaisse and saffron rouille (HK$348). These are complemented by the likes of Westholme wagyu beef tenderloin (HK$398), served with golden-brown and buttery potato fondant, glazed shallots, and a red wine sauce; tea smoked Cerizay pigeon (HK$348) with black garlic, turnip, and smoked potato puree; and whole roasted Yellow Chicken for two (HK$888), served with generously shaved Australian black truffle, Genmai 10 grain rice, and smoked chicken sauce.

C is For Cocktails

Nestled in the heart of Central, just a stone throw away from Tai Kwun, new cafe and bar concept C108 has opened as a cozy and inviting space to unwind and indulge in quality brews during the day and cocktails by night. Helmed by experienced bar manager Gurung Prasantraj (Prasant), previously of Barcode, the venue is guided by the motto ‘every sip tells a story’, with the menu paying homage to the origins and creators of each classic cocktail.

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Get your essentials in with the Vitamin Sea cocktail, a tropical interpretation of the classic gimlet – created by Naval doctor Rear-Admiral Sir Thomas Desmond Gimlette to sustain sailors on long voyages – combining gin and lime juice with hints of seaweed, pineapple, and sesame oil. Alternatively, the Pete is a heady take on the Bloody Mary reminiscent of a cherry tomato and basil salad. At least that’s one way to get your veggies in.