From a new food hall to a boozy afternoon tea and Nyonya treats, here’s where to eat in Hong Kong this month.
Graham St Food Hall
Graham St Food Hall, Central’s latest food market-inspired concept, recently opened its doors in trendy NoHo. The all-day dining venue, conceptualised by the team behind popular eateries La Viña and Smoke & Barrels, celebrates global flavours and culinary traditions with a wide array of sweet and savoury options. The dog-friendly space houses homegrown vendors serving fresh and elevated comfort food and was conceived as a community hang-out for diners to socialise and work. Some of the innovative concepts include Hambāgā, which serves customisable Japanese-style hamburg steak donburi bowls and Motown Pizza & Wings, the first place in Hong Kong to serve thick and cheesy Detroit-style pizza.
Graham St Food Hall, Shop 3, 23 Graham St, Central; +852 9612 0988
This June, in celebration of its 14th anniversary, ever-popular contemporary Japanese establishment Zuma is offering a one-night only special tasting menu to take diners back to its culinary roots. The selection will feature signature dishes from the restaurant’s international branches, like the now-famous Seared tuna tataki, chili daikon and ponzu sauce; Japanese wagyu tataki with black truffle and Chilean sea bass with green chili ginger dressing.
Zuma, Level 5&6 Landmark Atrium, 15 Queen’s Road Central, Central; +852 3657 6388
A dish of homemade spaghetti alla chitarra with clams and lemon sauce, as well as many other summer delights can be enjoyed at contemporary Italian restaurant Aria, as part of Executive Chef Andrea Zamboni’s new executive lunch menu. The constantly evolving selection is inspired by the Mediterranean peninsula’s diverse terrain and seasonal ingredients.
Aria, 24/F, California Tower, 30-36 D’Aguilar St, Central; +852 2804 1116
The Ritz-Carlton, Hong Kong
This Summer, The Ritz-Carlton, Hong Kong has partnered with Perfume Trees Gin, Hong Kong’s first gin, to serve an exclusive afternoon tea at Café 103. To showcase the meticulous selection of botanicals that goes into making the drink, the hotel’s culinary team created four savories and five sweet delicacies incorporating the liquor’s key ingredients, such as cinnamon, juniper berries, and aged tangerine. Some highlights include the Herbed Pecorino Juniper Berry Crepe Roll and the Snow Crab Meat Salad Turnip “Ravioli” with Yuzu Gel.
The Ritz-Carlton, International Commerce Centre (ICC), 1 Austin Rd W, West Kowloon; +852 2263 2263
Karana, Asia’s first whole-plant based meat brand, has recently launched in Hong Kong. The brand’s first product, meatless pork made from young jackfruit, is sustainable, guilt-free and versatile. Unlike other meat alternatives, Karana’s pork only uses four ingredients and is minimally processed. To celebrate its landing in the city and its versatility, the brand has partnered with six celebrated restaurants, including Sip Song by Maximal Concepts; Central’s Emerald; all Elephant Grounds outlets and Cantonese restaurant Cheung Kung Koon. At Chaat, Rosewood’s award-winning Indian concept, Chef Manav Tuli is using Karana for a meatless version of his baked Samosa.
Various locations around Hong Kong
Bibi & Baba
Nyonya eatery Bibi & Baba is now offering a set of new dishes inspired by a blend of Singaporean and Malaysian flavours. Created by new Malaysian Head Chef Ho Wai-Kong, the sharing menu includes classics like Hainanese Chicken, Chicken Oil Rice and Nyonya Fish Head Curry.
Bibi & Baba, 1-7 Ship St, Wan Chai; +852 2555 0628