Tate’s New Ode To Soy Sauce Menu

After her ode to rice and tofu, chef Vicky Lau has focused on another essential ingredient in Chinese cuisine: soy sauce. The new menu features six courses where the ingredient acts as an inspiration; highlight dishes include steamed fish and soy sauce, a homage to the humble seafood dish but featuring chicken oil soy sauce, local mandarin fish stuffed with shrimp mousse, and flavourings such as ginger, bacon, and coriander. The menu is served on Friday and Saturday only for lunch between 12pm and 2:30pm, from now until 27 March 2021.

New A La Carte Menu At Cuisine Cuisine

The Mira Hong Kong’s Cantonese restaurant has launched a series of new dishes—more than 20 in total—for their a la carte menu. Chef Edwin Tang presents creations such as the scrambled egg with barbecued pork and prawn that combines two classic favourites (eggs with char siu and prawns with ginger and spring onion).

Hue’s New Aussie Afternoon Tea

Raspberry friands, matcha lamingtons and mini pavlovas with white chocolate ganache and persimmon feature on Hue’s new Australian-themed afternoon tea set, served on weekends and public holidays between 3:30pm and 5:30pm, priced at HK$680 for two. In January and February, the set will also be accompanied by Chinese New Year-inspired treats such as savoury radish cake with chorizo and a red velvet cake with dates and cream cheese

Cobo House Launches Chapter Three Menu

Celebrating a new start to the year, chefs Devon Hou and Ray Choi of Cobo House have unveiled their latest menu titled The Knife & Spoon Chapter Three – Life Beneath Earth, featuring vegetables such as carrot, beetroot and artichoke. The menu is available starting 27 January and 9 March.

Zuma Launches Kyoyu Sundays To Support Hong Kong Bars

The iconic Central bar is inviting mixologists and bar teams from three incredible local bars that are currently shut due to the restrictions: The Old Man, The Pontiac, and Bar Buonasera. Each bar will collaborate with the Zuma team on a cocktail and food pairing effort, starting off on 17 January with The Old Man’s operations director Nikita Matveev.

Young Master Collaborates With Local Icon Yan Chim Kee

In their latest crossover, the craft brewery has partnered with longstanding coconut sweets purveyor Yan Chim Kee to create two Hong Kong beers: a coconut and pandan pale ale and a coconut peanut stout, the latter inspired by the confectionery brand’s signature candies. In addition, to celebrate Chinese New Year, gastropubs The Ale Project and Second Draft will serve Yan Chim Kee-inspired dishes featuring the brand’s coconut ice cream.

Smoke & Barrel Launches New Saturday Pit House Cooking Classes

On the first and last Saturdays of every month, the American smokehouse will host a meat smoking 101 workshop led by head chef Chris Tuthill and Chris Grare. Lessons covered will include how to break down cuts of meat for smoking, seasoning, as well as smoke and temperature control. Students will work on flavouring their own meats for smoking, that they can take home after. Each course is priced at HK$800 per person with the option to add on free-flow drinks for HK$198 for two hours.