Cofflow Specialty Coffee

Cofflow is now soft open in Sham Shui Po, serving coffee from 10am to 6pm daily. Look out for their nostalgic Hong Kong details, from the steel gate, which has “specialty drip coffee” punched into the slats, to the old-school ceramic tiles. They also make a conscious effort to work with as many local brands as possible, from HK Raw Honey to The Carbonation.

Cofflow, 2C Wong Chuk Street, Sham Shui Po, Hong Kong

Monochrome Coffee

Monochrome Coffee is a new takeaway coffee spot in Shau Kei Wan, a narrow grey space selling single origin coffee as well as milk-based espresso drinks. Check out their Monteblanco, a Colombian Geisha coffee with notes of lemongrass and ginger. 

Monochrome Coffee, Shop 1B, Marina Lodge, 368 Shau Kei Wan Road, Shau Kei Wan, Hong Kong

One of Hong Kong’s best bars is popping up across the harbour, in an unprecedented collaboration with fine French restaurant Épure from today (29 January 2021) to the end of February. The Old Man’s Nikita Matveev has worked with chef Nicolas Boutin on a menu of hors d’oeuvres served with cocktails to be enjoyed at the lounge from 2:30pm to 6pm daily. Drinks that The Old Man will be serving include house favourites such as A Moveable Feast #1964, The Sun Also Rises #1929, and To Have and Have Not #1937; meanwhile, Boutin has put some fine dining spins on bar snacks, including a golden crab fritter and ham and cheese croque.

Épure, Shop 403, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui, Hong Kong

The Daily Tot’s Blackout Brunch, And Rum Class

The Central rum specialist is bringing back their weekend brunch offering, a four-course menu with free-flow for three hours featuring spirits, wines and bubbly. Dishes include chicken quesadilla, toasties, and rum cake. Available on 13 February, the brunch is priced at HK$550 per person and takes place between 12pm and 6pm, with last call for free-flow at 4pm. The team are also doing many other activities including a special rum class with Proof & Co’s Tom Egerton along with The Daily Tot’s Gerry Olino; the masterclass is priced at HK$450 per person and includes a rum tasting, make your own cocktail session, and nibbles.

Black Sheep Restaurants’ Black Series Returns

For ten days between 1 and 10 February, Black Sheep Restaurants are bringing back their Black Series: Unrivalled, for diners to enjoy meals at lower prices. Eight of the group’s restaurants are presenting signature menus, from a seven-course lunch at New Punjab Club for HK$348 to brunch at Hotal Colombo for HK$148. Visit the Black Series website for all menus and to make your reservations.

The latest dessert collaboration is between the famed champagne house and the equally popular mille crepe specialist, who have come together to create a luxurious champagne-forward creation in time for Valentine’s Day. Released for the fist time in Hong Kong, the cake is infused with Perrier-Jouët Grand Brut Champagne N.V., with a champagne gelee and layers of strawberry-accented pastry cream that calls to mind the perfect pairing of the bubbly and berries. The cake is available at HK$820 for a nine-inch cake or HK$82 per slice; a set priced at HK$1,180 includes a collector bottle of Lady M x Perrier-Jouët Grand Brut Champagne N.V.

New Gourmet At Home Sets by Arbor, Épure and Hue

One of the ways to recreate the restaurant experience at home is to follow chef instructions on plating—Simon Rogan’s ‘At Home’ menus are some of the most popular so far, and now at least three more restaurants are offering their own versions.

Contemporary Australian restaurant Hue is presenting their own plate-your-own meal kit featuring three courses. The box, priced at HK$380, includes a starter of hamachi with cucumber, apple, kombu and ginger oil; a main course of pressed yellow chicken with truffle mousse, potato terrine, leek and mushroom sauce; and dessert of cherry friand with white chocolate ganache and elderflower jelly. Chef Anthony Hammel has also recorded helpful reheating and plating videos to help you recreate the restaurant dishes at home.

Arbor and Épure have also launched their own delivery and takeaway menus. Chef Eric Raty’s Nordic four-course takeaway set is priced at HK$2,500 for two persons and features chestnut soup, lobster ramen, pigeon foie gras pie with morel and black truffle sauce, and chocolate ginger cake created with 64 per cent dark chocolate, Dekopon orange and candied ginger. Meanwhile chef Nicolas Boutin’s “Epure A La Maison” offering includes many of the restaurant’s biggest hits, from the duck foie gras terrine to Paris mushroom soup and beef Wellington with truffle sauce.

With Chinese New Year coming up on 12 February, don't miss all the culinary opportunities that surround the year's biggest festivities. 

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