Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials — these one-off opportunities are not to be missed.
New Seasonal Menu at Aulis
When: Now until October 31
Price: HK$1,480 +10%; Wine pairing +HK$680 +10%
British chef Simon Rogan has steadily won over hearts and stomachs citywide with his private fine dining concept Aulis and its casual contemporary counterpart Roganic. As autumn sets in, Chef Rogan is excited to share his new menu which takes advantage of seasonal ingredients found only at this time of year, both locally and abroad. His signature tartlets get a makeover with local baby Spanish mackerel with carrot purée and pickled apple, while other new dishes include Hokkaido scallop barbecued in its shell and served with smoked pike perch roe; and buttermilk, cherry custard and rosemary caramel served with hibiscus kombucha syrup.
Aulis, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383
Furs, Feathers & Iode Wild Game Menu at Écriture
When: Now until October 31
Price: HK$2,288 + 10%
Chef Maxime Gilbert, of two Michelin-starred Écriture, is back at it again with his annual wild game menu just as we roll into the thick of hunting season. And this year, the fresh game from France and England is designed to pair with seasonal Japanese seafood to strike a beautiful balance that brings out the flavours of these seasonal ingredients. The 10-course menu features rare proteins such as grouse, hare, katsuo fish, partridge, spear squid and doe, while seasonal accompaniments including persimmon and white truffles add that extra touch of autumn as we adjust to the colder months. The Furs, Feathers & Iode menu is available a la carte for lunch and as a tasting menu for dinner.
Écriture, 26/F, H Queen’s, 80 Queen’s Road Central, Central; +852 2795 5996
New Seasonal Menu at Senti
When: Now until October 31
Price: HK$880 +10%
Newcomer to the Hong Kong dining scene is Senti, a contemporary European restaurant dedicated to redefining the traditional fine dining experience by offering a more relaxed ambiance and innovative menu. Helmed by Chef Alex Law who previously earned recognition with Ryne, the fine dining, Chef’s Hat-rated restaurant he opened in Melbourne with partner Donovan Cooke. Senti offers seasonal tasting menus using ingredients sourced locally and from France and across Europe. The Hong Kong debut introduces a six-course tasting menu, demonstrating his sophisticated culinary skills with dishes like octopus with chorizo and capsicum, lobster with daikon, grape and cappuccino, and monkfish with leek and foie gras.
Senti, 3/F, Parekh House, 63 Wyndham Street, Central; +852 2668 4088
Pierre
When: October 7 to 12
Price: HK$1,988 + 10%
Legendary chef Pierre Gagnaire returns to his two Michelin-starred restaurant Pierre at Mandarin Oriental to present his signature Italian dishes from his Italian restaurant Piero TT to Hong Kong. The seven course degustation menu includes veal and white truffle paste ravioli, Blue lobster risotto, veal chop Milanese-style with artichoke salad, and of course, the most iconic Italian dessert: tiramisu with burrata ice cream. These special dishes are also available à la carte.
Pierre, Mandarin Oriental Hong Kong, 5 Connaught Road Centra, Central; +852 2825 4001
Chef Bo Bech for PDT Hong Kong
When: October 8 to 14
Price: Average spending starts at approximately HK$350
When at PDT, it’s almost customary to treat yourself to a little sinful snacking – and by that we mean the speakeasy’s bar menu of hotdogs. This October, cookbook writer and TV Chef Bo Bech will be joining master mixologist Jim Meehan in Hong Kong for the last series of the bar’s star-studded hotdog series for 2019. New to the menu is Bech’s Geist Spicy Harisssa Hotdog — a loaded grilled pork dog topped with his own take of harissa using sweet red peppers, red chilli pepper, red onion, garlic, coriander seeds, cumin and piment d’espelette garnished with coriander. The special hotdog series pays tribute to the first PDT in NYC which has a history of innovative culinary collaboration. Meanwhile, mixologist Jim Meehan will also bring exciting and imaginative cocktails to wash down the American staple food.
PDT, Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Central; +852 2132 0033
6 Hands Menu at Casa Lisboa Gastronomia Portuguesa
When: October 9
Price: HK$880 +10%; Wine pairing +HK$480 +10%
Three chefs from three cultures join together for one night only in a very special culinary collaboration. Chef Fábio Pombo of Casa Lisboa will be joined by Angelo Vecchio of Porterhouse and Jesus Pascual of Olé to present a combined effort of Portuguese, Italian and Spanish influences. The six-course, six-hands dinner is composed of the best dishes from each of the chefs and comes together in a curated menu that highlights the freshest seasonal ingredients and each chef’s unique cooking style.
Casa Lisboa, 2/F, Parekh House, 63 Wyndham Street, Central; +852 2905 1168
Guest Chef Bee of Paste at Mandarin Oriental
When: The Krug Room October 16 & 17, Man Wah October 18 & 19
Price: The Krug Room HK$2,888 + 10% (includes to glasses of Krug Grande Cuvée 167ème Édition and a glass of Krug Vintage 2004); Man Wah HK$1,888 + 10%
Chef Bongkoch ‘Bee’ Satongun of Paste Bangkok needs no introduction. Ranked 28 on Asia’s 50 Best Restaurants in 2019 for her innovative Thai cuisine, and Asia’s Best Female Chef in 2018, chef Bee has made her name a prominent one in the culinary world. Having collaborated in Hong Kong previously, this time, she returns as resident chef at the prestigious Krug Room, where she will be presenting a nine-course menu for two nights.
Following her chef takeover at the private dining space, she will be partnering with chef Wing-Keung Wong of Michelin-starred Cantonese restaurant Man Wah. The pair will be designing a menu with each chef serving five of their own dishes to create a harmonious marriage of flavours from their respective cuisine. Dishes not to be missed include the flower crab with Chumporn roasted shrimp paste by chef Bee and steamed and sautéed egg with lobster, sea urchin and mini goldfish dumpling by chef Wong.
The Krug Room, Mandarin Oriental, 5 Connaught Road Central, Central; +852 2825 4014
Man Wah, Mandarin Oriental, 5 Connaught Road Central, Central; +852 2825 4003
World’s 50 Best Rank 1 Chef Colagerco at Grill 58
When: October 18 to 20
Price: Approximately MOP$2,000 +10%
It’s not often that a chance to enjoy the world’s finest European dining comes by. This October, the legendary Italian-Argentine chef Mauro Colagreco of Mirazur in Menton will pay a visit to MGM Cotai to showcase his dishes driven by quality seasonal ingredients and Mediterranean inspired cuisine. Awarded three Michelin stars and ranked first in World’s 50 Best Restaurants in 2019, chef Colagreco’s visit is one of the most anticipated guest chef visits in Macau this year. His menu will include Poultry velouté in green curry with crayfish, Char-grilled carabineros with chicken supreme, beurre blanc sauce and trout eggs, and Aveyron lamb rack with eggplants and anchovies.
Grill 58, MGM Cotai, Avenida da Nave Desportiva, Cotai, Macau; +853 8806 2318
Chef Bruno Oger of La Villa Archange at Gaddi’s
When: October 21 & 22
Price: Lunch ranges from HK$1,288 to HK$2, 688 + 10%; Dinner HK$2,688 + 10%
French chef Bruno Oger, who earned two Michelin stars for La Villa Archange, takes his Mediterranean and Brittany influenced-cuisine to Gaddi’s in a collaboration with chef Albin Goblin. The two will join forces to offer a menu focused on modern interpretations of refined French classic gastronomy with fresh ingredients and delicate flavours. Chef Oger will be in Hong Kong for both lunch and dinner services, and diners can choose from four to seven courses at lunch and a seven-course prix fixe degustation menu in the evening.
Gaddi’s, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6763
Guest Chef Gordon Leung of Shangri-La Group at Shang Palace
When: October 24
Price: HK$1,600 + 10%
With his recent appointment as Corporate Chinese Executive Chef at Shangri-La Group, chef Gordon Leung lends over 30 years of culinary experience to a very special four hands dinner with Chef Daniel Cheung of Shang Palace at Kowloon Shangri-La. The duo will deliver an expertly curated menu of Cantonese and classic Chinese cuisine in the form of their signature dishes. The dishes are prepared and cooked in a way to emphasise the original flavours of the premium seasonal ingredients to bring forth the complex charred aromas known locally as wok hei. The most anticipated dishes include deep-fried stuffed crab meat in shell, oven-boiled cod with egg white and conpoy, and the delectable dessert platter, a signature of Shang Palace.
Shang Place, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui; +852 2733 8483
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