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.
Arbor x La Cime Four Hands Menu
When: 7 to 9 November
Price: Nine-course dinner HK$2,988 + 10% (7-9 November); Four-course lunch at HK$988 + 10% (8-9 November)
Chef Eric Räty of Arbor has earned quite the reputation for his inventive menus and love for collaborating with culinary legends. Following the success of his previous collaboration with Osaka’s La Cime in October last year, Arbor welcomes back chef Yusuke Takada for another joint degustation menu. In this four hands menu, the spotlight is on the flavourful riches of Fukuoka. Following a personal visit to the local farms, the two chefs carefully selected some of the finest ingredients of the region including Asari clams, Minokotobuki sake, Matsu Kinoko mushrooms, Sazae sea snails and more.
Arbor, 25/F, H Queen’s, 80 Queen’s Road Central, Central; +852 3185 8388
Guest Chef David Tamburini of La Scala at Whisk
When: 7 & 8 November
Price: HK$998 + 10%; Wine pairing + HK$388 + 10%
Right on the heels of the 10th anniversary four hands menu last month, Whisk welcomes fine dining prodigy and Michelin-strared chef David Tamburini of Bangkok’s La Scala for another dining pop-up. Inspired by the colourful expressions of autumn in Italy, each of the six plates are brand new inventions that play on minimalism. Diners can expect classics such as Hokkaido scallops, cured duck breast, Patagonian cod and Kagoshima wagyu beef.
Whisk, 5/F, The Mir Hong Kong, 118 Nathan Road, Tsim Sha Tsui; +852 2315 5999
Locavore x Test Kitchen
When: 7 to 10 November
Price: HK$1,080; Wine pairing + HK$480
Bali-based chef Eelke Plasmeijer of Asia’s 50 Best Locavore pays a visit to Hong Kong for a special four-day pop-up at the culinary laboratory – Test Kitchen. Cooking up contemporary Balinese cuisine with European influences, founder and chef Plasmeijer presents a nine-course menu featuring some of the most unusual and inventive dishes, while introducing Indonesia’s most celebrated flavours with a twist. Topping our list of most anticipated dishes includes Salt baked jicama and Pigeon with cacao citrus sauce and White coffee liquorice gelato.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628
Roganic Mushroom Menu
When: 12 & 13 November
Price: HK$980 + 10%
Roganic has made quite a name for itself in the industry when it comes to the farm-to-table concept. Plucking fresh ingredients straight from the farms of Hong Kong and adapting British flavours for the local palate has been a gift of chef Simon Rogan’s. In light of the cooling temperatures, a special tasting menu of 11-courses showcasing the earthy and versatile mushroom will be available for 2 nights only. Each dish demonstrates how the under-appreciated ingredient can be used to highlight its distinct flavour, aroma and texture. Guest favourites such as the Truffle pudding and homemade Mushroom, and miso parker house bread will make a return on the menu, while exclusive fungi creations like the Aerated cep cake and Hong Kong chicken will be presented for the first time.
Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383
Iconic Wine Dinner at Alain Ducasse at Morpheus Macau
When: 16 November
Price: MOP$28,888 + 10%
Wine buffs will be pleased to know that two-Michelin-starred haute cuisine restaurant Alain Ducasse at Morpheus is offering an extremely rare opportunity to sample five of the greatest vintages of all time. The seven course menu prepared by Executive Chef Pierre Marty is carefully crafted to enhance the limited bottles including the 1997 Richebourg, 1995 Grands-Échézeaux, 1990 Romanée-St.-Vivant, 1999 Vosne-Romanée 1er Cru Cuvée Duvault-Blochet and 2000 La Tâche. Every guest will also get a chance to win a bottle of 1997 Grands-Échézeaux on the evening at the lucky draw.
Alain Ducasse at Morpheus, Level 3, Morpheus, City of Dreams, Estr. Do Istmo, Macau; +853 8868 3432
Gems & Pearl – An Italian Culinary Journey at Tosca di Angelo
When: 21 & 22 November
Price: HK$1,998 + 10%
Starting this November, Tosca di Angelo will debut its Gems & Pearl Italian Culinary Journey, a five-part series inviting international culinary ambassadors to Hong Kong for exclusive one-off menus melding the talents of the East and West. To kick off the campaign, Valeria Piccini from two Michelin-starred Cain restaurant in Montemerano will be the first guest chef to present her native Tuscan cuisine of pasta, mushrooms, prime cuts of meat alongside Angelo’s classics tailored for the local palate.
Tosca di Angelo, Level 102, The Ritz-Carlton Hong Kong, 1 Austin Road, West Kowloon; +852 2263 2270
VEA x Florilège Pop-up
When: 22 November
Price: HK$2,880 + 10%; Cocktail or wine pairing +HK$780 +10%
Following the incredible popularity of its four-hand collaborations with Odette and JL Studio, VEA is inviting one of the region’s most prominent chefs for another crossover pop-up. This time, chef Vicky Cheng partners up with chef Hiroyasu Kawate from modern French restaurant Florilège of Tokyo. The one-night-only degustation menu features inventive French cuisine like Kawate’s signature Beef carpaccio with beetroot puree and host chef Vicky’s Fish maw and sea cucumber. The option for wine or cocktail pairing by mixologist Antonio Lai is also available as an addition to complement the nine-course meal.
VEA Restaurant & Lounge, 29& 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 0063