Hong Kong restaurant news: Mono welcomes Hiroyasu Kawate of Tokyo’s Florilège, Beefbar launches new dishes, and more

From new chefs, dishes and collaborations to a luxurious white truffle soft serve, here are all the events and happenings that you should know about this week

This week on Hong Kong restaurant news, we delve into a new collection of culinary delights, from the arrival of new chefs and innovative menus to exciting collaborations that are stirring up the local dining scene. Whether you’re a food connoisseur or simply love to indulge in new experiences, there’s something for everyone to try.

Adding to the excitement, our much-anticipated flagship food and drink festival, Off Menu, is set to tantalise taste buds in Macau this weekend. But the culinary celebration doesn’t end there. The following week, we’ll immerse ourselves in Tatler Cocktail Festival, from November 24 to 26, where the finest cocktails will be paired with great food and live music.

Stay tuned for more on these can’t-miss events. In the meantime, let’s explore the latest restaurant updates and happenings.

In case you missed it: Young Master celebrates 10th anniversary, Osteria Marzia launches new autumn menu, and more

Best of the Brits

Above Chef Ollie Eisenhardt

Above Rhug Estate lamb

Under the expert guidance of head chef Ollie Eisenhardt and executive chef Oli Marlow, The Baker & The Bottleman unveils new seasonal menus and dishes for the season. Eisenhardt has worked his way through a few of Simon Rogan’s establishments, including Roganic and Aulis in London, and L’Enclume in Cartmel. Having refined his culinary prowess in these kitchens, he is now at the helm of The Baker & The Bottleman in Wan Chai.

The new menu at The Baker & The Bottleman continues to be a celebration of seasonality and sustainability, featuring a selection of European-inspired dishes that honour independent growers and small-scale producers. Among these include highlights such as flash-grilled cuttlefish and roasted baby carrots, followed by main course dishes including roasted local duck breast and Rhug Estate lamb. The showstopper, however, is the local turbot, a dish that exemplifies the chefs’ commitment to using every part of the ingredient. Completing the meal are desserts like lemon custard tart and hazelnut Paris Brest.

The Baker & The Bottleman
Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

A softie for truffle

Above White truffle and dark chocolate soft serve

From November 17 to December 10, Dalloyau is offering its seasonal white truffle soft serve at its IFC Mall, APM, and The Wai branches. The cold treat blends the aroma of Italian white truffle paste with creamy milk ice cream, which is available in a crisp waffle cone. From Friday to Sunday, customers can also enjoy a special buy-one-get-one-free offer. For those seeking variety, the mixed soft serve matches the richness of dark chocolate with white truffles. Priced at HK$68 for the white truffle scoop, HK$58 for dark chocolate, and HK$68 for the mixed scoop, this limited-time offering is a must-try for dessert lovers seeking a taste of cool luxury.

Latin-Japanese relations

Above Ricardo Chaneton of Mono

Above Hiroyasu Kawate of Florilège

Mono, Tatler Dining’s Restaurant of the Year 2023, will host an extraordinary culinary collaboration between chefs Ricardo Chaneton from Mono and Hiroyasu Kawate of Tokyo’s Florilège on November 28. This event will see the two chefs—renowned for their respective Latin American and Japanese culinary artistry—serve up a unique multi-course dining experience. Priced at HK$2,980, this exclusive dinner at Mono will offer a fusion of innovation and tradition, with each chef bringing their cultural heritage to the table. The evening will include an expertly curated menu and a selection of fine wines and beverages, promising a memorable journey through Latin American and Japanese flavours, skillfully intertwined by these two chefs.

Mono

French | $ $ $ $

5/F, 18 On Lan Street, Central, Hong Kong

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Got beef

Above Beefbar’s new dishes

Beefbar Hong Kong's latest appointment of chef Ivan Chan as its new executive chef—who has over 26 years of experience, particularly in meat and seafood—has resulted in a refreshed menu with a selection of new dishes. Diners can indulge in the likes of veal and tuna tartare on crispy rice and spicy beef habanero Wagyu hanging tender with chimichurri herbs as well as heartier plates of pepper-crusted beef filet and Wagyu bolognese with Parmesan. Each dish is a reflection of Chan's unique balance of classic flavours and contemporary techniques.

Beefbar

Steak House | $ $ $ $

2/F Club Lusitano, 16 Ice House Street, Central

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Guess who’s back

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Testina is welcoming back chef Diego Rossi and his business partner Pietro Caroli from Trippa Milano for an exclusive three-day culinary event. From December 4 to 6, Testina will be transformed into a Milanese eatery for lunch and dinner. Teaming up with Testina’s chef Marco Xodo, Diego is set to showcase a special à la carte menu filled with his famed creations, including the much-talked-about tagliatelle with butter and parmesan cheese here in Hong Kong. With limited seating available, food enthusiasts are encouraged to make reservations through Testina’s website to secure their spot.

Testina

Italian | $ $ $ $

3/F, 8 Lyndhurst Terrace, Central, Hong Kong

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Hong Kong restaurant news