Écriture's new pastry creations

If you're craving something sweet, be sure to make a beeline for two-Michelin star Écriture, which is debuting a new pastry menu this month. Cyrus Yan and Tia Cheung, the pastry chef duo behind the restaurant's French pâtisserie and seasonal dessert creations has unveiled the peach parfait and buckwheat, feuilletine, and caramel, which are available as part of the Library of Flavours signature dinner tasting menu; along with the fig tart, chocolate caramel tart, and strawberry tart, available on the Weekend Lunch Tasting Menu.

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Mono serves new dessert with 100% made in-house chocolate 

Going a step beyond your typical chocolate dessert, Mono's chef-owner Ricardo Chaneton's latest creation is made using Ecuadoran cacao pods. Using the entire cacao pod, the dessert comprises of four layers, each one showcasing a different texture from the different stages in the chocolate making process––including cacao pulp, cacao sorbet, chocolate mousse, chocolate shards and even an accompanying glass of cacao chicha.

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Bedu's new autumn dishes

Welcome in Hong Kong's cooler weather with Bedu's new autumnal menu. Promising to offer the restaurant's signature vibrant flavours and take guests on a culinary journey around the Middle East, dishes include baked feta, shawarma beef ‘tataki style’ and marinated salmon, along with veggie-friendly dishes such as eggplant carpaccio and salt baked celeriac.

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The Pizza Project and Pici debut "Go Green" menus

Pirata group's popular pizza and pasta joints––Pici and The Pizza Project––may not be regarded as the healthiest option when it comes to dining out across the city, but both are going green this month. The new menus are devoted to offering diners lighter options, with all offerings vegetarian or vegan. At Pici Tsim Sha Tsui, Central and Wan Chai, guests will be able to enjoy the likes of smoked eggplant spread for starters, before moving onto beetroot and goat cheese ravioli, or opting for the vegan quinoa flour strozzapreti.

Meanwhile, pizza lovers can choose from two vegan options made with wholegrain dough––the Rossa with tomato sauce, cherry tomatoes and fresh basil; or the Truffle, with potato mouse, portobello mushroom, black truffle paste and fresh shaved black truffle.

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See also: Ovolo Goes Green, Becoming The First Hotel Group To Go Completely Vegetarian

Castellana unveils a new white truffle menu

Truffle lovers, now is the time to get your hands on a the prized “white diamond” truffles from world’s white truffle capital, Alba. To highlight the highly coveted ingredient, Castellana has unveiled a new four or seven course menu, which features the truffle in every course––including the Uovo di Montagna (pictured above), with organic Italian Dolomite mountain egg white meringue and raw egg yolk.

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Lee Lo Mei's new a la carte dishes evoke Hong Kong nostalgia

With its new autumn menu, Lee Lo Mei is giving a modern refresh to classic Hong Kong dishes and flavours. The new offerings include Ping Pong Buns––inspired by the classic pineapple bun, the tasty dish will be filled with a grilled Iberico pork patty, char siu sauce, grilled pineapple and homemade pineapple jam––along with Purply Twist, a twist on a popular Chinese New Year snack, Chef Lee shaves taro into thin slices before knotting it by hand, coating it in a thin layer of batter and deep-frying.

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Elevated hairy crab dishes at The Legacy House

The Legacy House is also welcoming the new season with open arms with a host of Taihu Lake hairy crab dishes, created by by Executive Chef Li Chi Wai and his team. Dishes include everything from the classic steamed hairy crab with shiso and ginger, to steamed Shanghainese pork dumplings with hairy crab cream and braised Inaniwa udon with hairy crab cream.

New cocktails at Meraki Group restaurants

If you're not taking part in Sober October, head to Meraki Group restaurant's this month to enjoy one of their new cocktails. Middle-eastern restaurant Bedu has a range of zesty creations, including the Eclipse and T8.

Available until the end of October, Peel Street's Mamma Always Said will be serving new booze-infused coffee creations: Beautiful Little Fool, Yuzu Pleasure and Paradise. Uma Nota is going tropical with its own take on the classic Pina Colada––the Jak Froot––made with cachaca, roasted coconut and durian.

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Honi Honi Tiki Cocktail Lounge turns eight

Going all out to celebrate its eighth birthday, Honi Honi is offering deals on its signature tropical cocktails, a tattoo pop-up and a free-flow Halloween party this month. Until November 1, seven of the bar's best-selling cocktails will be priced at HK$88 , including the Pina Colada, Dark and Stormy and Honi Honi Collins.

Along with a Halloween event at the end of the month, on October 22, Honi Honi will be collaborating with Circuit Square & Tattoo to host a one drink for one ink pop-up. Guests who purchase a Yellow Eye Coffee Rum cocktail (HK$800) will receive a complimentary permanent tattoo of choice, sized between 5cm and 10cm.

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See also: The Founders Of The Old Man To Open Two New Bars, Penicillin And Dead &