In celebration of its first anniversary this month, Kicho presents a 14-course menu for HK$888 per person until June 30, 2023. The yakitori kappo specialist from Tokyo is also offering a 100-minute free-flow sake pairing for an additional HK$500 which showcases a premium range selected by their in-house sommelier. 

The anniversary menu features Kuro Satsuma chicken—a superior breed of chicken from Kagoshima that is exclusive to Kicho in Hong Kong and delivers rich and flavoursome meat. Diners can expect a parade of chicken delicacies paired with seasonal ingredients, including yakitori signatures such as chicken neck, heart, gizzard, chicken thigh and more, along with grilled chicken breast topped with tosazu jelly; gluten cake slices with chicken miso; and chicken comb steamed egg custard, among other dishes.

Kicho has also launched its very first lunch sets, a charcoal-grilled chicken with egg (HK$240) or minced chicken with egg yolk (HK$200) rice bowl, both of which come with salad, soup, side dishes and dessert. 

Kicho, Shop 2B, 1/F, Manning House, 38-48 Queen’s Road Central, Hong Kong

Chefs Agustin Balbi of Andō in Hong Kong and Manoella ‘Manu’ Buffara of Manu in Brazil are teaming up to offer a collaboration menu inspired by their Latin American heritage. Buffara, who was crowned Latin America’s Best Female Chef by the World's 50 Best Restaurants in 2022, is known for her innovative work in redefining Brazilian cuisine at Manu, which also ranked number 46 on the list last year. 

The menu will feature vibrant dishes such as langoustines and tomatoes, and tuna, clams and caviar by Buffara as well as Angus beef and corn textures followed by Hokkaido scallop and Moqueca caldoso rice by Balbi. Priced at HK$2,888 per guest, the dinner will be available at Andō on June 10 and 11 only.

The Butterfly Room's newly appointed executive pastry chef Jonathan Soukdeo, whose experience spans France, Thailand and beyond, has created an afternoon tea menu with new additions. The updated menu features seasonal ingredients in sweet creations such as the mango lime choux, strawberry danish, rose and strawberry cake, vanilla flan, apple tatin, and a butterfly-adorned chocolate tartlet. What's more, the new menu can be paired with an exclusive range of spring-themed Mariage Frères tea options for HK$548 per person and is available from 12 noon to 5.30pm.

The Butterfly Room, 2/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong; +852 3891 8732

Belon's chef de cuisine Jacob Zuidervliet is introducing new dishes this season, extending the modern French restaurant's menu with creative dishes such as Loire Valley asparagus tart layered with aged Comté and a Vin Jaune jelly (HK$388); spot prawn with ravioli and Champagne sauce (HK$688); Miyazaki Wagyu striploin with pomme aumônière and sauce barigoule (HK$1,288); and this month's adapted Gateau Basque with foie gras (HK$308) which paired with mikan, a Japanese orange citrus.

Another exciting chef collaboration to mark on the diary is between Hong Kong's Zest by Konishi and Nusara from Bangkok. Chef Thitid “Ton” Tassanakajohn, the creative force behind Nusara and the upcoming opening of Niras in Hong Kong, will join chef Mitsuru Konishi for an exclusive four-hands menu that pays tribute to the women that inspired them.

The menu, titled The Passionate Bond, is dedicated to both Konishi's mother—who influenced his passion and pursuit of culinary excellence—and Tassanakajohn's grandmother—who instilled a love for Thai cuisine in him at a young age and the source of inspiration for Nusara, which is named after her. The dinner is available for HK$5,380 per person, with an additional wine pairing option for HK$1,800, and will take place from June 30 to July 1.

See also: Le Du's head chef to open Thai fine dining restaurant in Hong Kong this June

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