March is famously the month of creativity in Hong Kong, and the city’s top chefs and mixologists are pulling out all the stops to whip up imaginative creations to inspire us. From new restaurants serving a modest twist on beloved classics, to dreamy cocktails and an exclusive evening with a butcher, there’s plenty to keep us well-fed and inspired this month and beyond.
Modern Twist on Vietnamese Flavours at Nhậu
Moving beyond overly familiar Vietnamese dishes such as pho and bánh mi, new restaurant Nhậu is serving up contemporary dishes which offer a fresh and modern take on the country’s classic flavours. Nhậu literally translates to “together” and Chef Que Minh Dang has designed the menu specifically for the purpose of sharing, while celebrating his roots and utilising his experience in the world of fine French dining. Guests can delve into beautifully presented dishes such as Bánh Mi Rice Tacos ($120/3 pcs), Bò Lá Lốt Tartare ($150) and Roasted Cauliflower with Caramelised Pork Koh Quet ($140) without the eye watering price tag. Tucked away in the backstreets of Sheung Wan, just a stone’s throw from Man Mo Temple, the venue boasts a cosy and intimate feel with bold yellow hues, authentic hand-painted tiles from Ho Chi Minh, and simple yet stylish decor making it the ideal spot to catch up with friends over a relaxed meal. Perfect for those who are curious to try an alternative take on Vietnamese from a very talented native.
Nhậu, 12 Circular Pathway, Central, (+852) 3612 4568
Beautifully Executed Dishes and Cocktails at Ignis
Hong Kong’s newest hybrid entertainment venue, Ignis by Linx, has launched a new menu which offers meticulously presented modern European cuisine created by Executive Chef Mark Sin, of Bo Innovation fame. Highlights of the menu include Abalone Tart with caviar and crushed potato ($188); Lobster Bisque with red oil and lobster wonton ($78); and Grilled Octopus with Kimchi Mayonnaise ($268). Guests can also enjoy a series of delectable desserts, ranging from White Chocolate “Delizia” with yuzu curd, citrus compote, and sable breton ($78); 70% Chocolate Soufflé Tart with roasted sesame, hazelnut, and milk ice cream ($88); and Baked Apple Layers with chocolate cream and orange tonka caramel ($88). The cocktail program is just as creative, from the Black Mamba ($140), made with Plantation Pineapple Rum, pandan syrup, coco-orgeat syrup, edible charcoal, and Angostura bitters, to the Copperberde ($125) with cachaça, basil leaves, yuzu citrus, honey, and salt. The dining room will begin serving lunch in April, with a focus on power lunches for corporate diners, and stay tuned for the soon-to-be-announced roster of international DJs that will keep club-goers downstairs dancing until the early hours.
Ignis by Linx, 1 & 2/F California Tower, 30-32 D’Aguilar Street, Central, (852) 2623 0298
Zuma Launches Dreamy Cocktails for Arts Month
In celebration of Arts Month, Zuma’s internationally awarded bar team have dreamed up five beautifully presented cocktails based on the Japanese tradition of Hatsuyume, which refers to the very first dream one has in the new year, which is believed to predict one’s fortune. It is considered particularly lucky to dream of Mount Fuji, an eggplant, or a hawk, therefore each cocktail draws inspiration from one of the auspicious dream symbols, whether in the ingredients or its presentation. The series includes the Nasu featuring charcoaled eggplant-infused vodka, Japanese homemade marmalade, and sage; the Fujisan with mint-infused Bulleit bourbon, fuji apple, sherry caramel, and kakigori shaved ice; and the Tabako, an intriguing mix of Johnnie Walker Black, Aperol, yuzu hibiscus, averna, pineapple, and smoked coconut ice (each priced $120). The whimsical creations are each served in distinct, handmade vessels including a glass pipe and hawk’s nest, making them an Instagrammer’s dream. The Fujisan is an absolute must-try for those who love a slushy – with a kick! Be sure to look up when you’re sitting at the bar too, and admire the large-scale wisteria floral installation created by floral artisan Kirk Cheng. Simply stunning.
Zuma, Landmark, Level 5 & 6, 15 Queen’s Road, Central, (+852) 3657 6388
Ta Pantry Celebrates 10 Years with Creative Fusion
Wan Chai-based private kitchen Ta Pantry is celebrating its 10th anniversary with a boundary-smashing menu that marries French and Teochew cuisine. Over the past decade, the venue has made a name for itself thanks to its constant creativity and meticulously crafted dishes. To mark the milestone, chef and owner Esther Sham has created a new 5-course menu ($900 per person) which offers a fresh take on familiar Teochew dishes and ingredients, such as cold crab, soy marinade, satay sauce, taro paste, and pepper pork soup. A highlight from the menu is the appetiser of Spotted Red Crab Meat and Crème Crystal Buns, crab meat marinated in Zhejiang red vinegar and served as glistening, crystal-like orbs that allow diners to fully enjoy its fresh, sweet flavors. Meanwhile, the New Territories Duck Magret features soy marinated “lo sui” duck cooked sous-vide and seared to give layers to its flavors and textures, which is served with foie gras and crispy noodles as a nod to Chiu Chow cuisine. The stunning 600-square-foot private kitchen and dining area seats up to 20 guests and is inspired by a traditional French cottage, furnished with a long dining table and decorated with rooster artwork, all hand-picked by Sham herself.
Ta Pantry, No. 1A Star Street, Wan Chai, (+852) 2521 8011
$900 per person
Meat the Farmers at Grand Hyatt Steakhouse
The beloved Hong Kong steakhouse is taking intimate dining to the next level with the launch of its new Meat our Farmers Series, which invites guests to enjoy an exclusive evening hosted by some of the leading meat producers from around the world. The next event will take place on April 10 and 11, and will guest star Lord Newborough, the owner and director of Welsh award-winning organic farm Rhug Estate. Diners will have the opportunity to learn about the Estate and how the meat is produced, and watch the Estate’s butcher, Gary Jones, perform a butchery demonstration, before tucking into a delectable menu which features organic Welsh lamb and organic dry aged black Angus beef. This unique dining experience is guaranteed to be a hit with carnivores with a passion for sustainable and organic food choices. Just make sure you arrive hungry!
Grand Hyatt, Lobby Level, 1 Harbour Road, Wan Chai, (+852) 2584 7722
$880 per person
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