Sometimes we just need to kick back and enjoy lunch with a view, and that's when Popinjays comes in. The rooftop European restaurant at The Murray recently launched its lunch menu, where chef Didier Quennouelle surprises us with a few afternoon delights such as burratina cheese with philibbon sweet melon, tomato salsa, and balsamic dressing; a proper Caesar salad with romaine hearts, focaccia croutons, avocado and shaved parmesan cheese and grilled chicken breast. Guests can indulge in meaty main courses, but the establishment's spring risotto is great with aged acquerello rice and smoked almond emulsion. Refreshing desserts followed, as we dived into the exotic fruit choux, filled with dulcey chocolate cream, passion fruit, and mango sorbet, an enjoyable light lunch with a panoramic city view of Central. —Wilson Fok, Dining Editor

Nobu has a new executive chef, Rhys Cattermoul, and a recent preview of his new seasonal menu for the time-honoured Japanese restaurant has renewed our faith. Available from July 15 to August 25, the Fumizuki Great Heat Set Menu is a balm to the hot and humid summer, with dishes such as suzuki (sea bass) sashimi with tangy cucumber amazu; ayu (river fish) served with a refreshing watermelon salsa and tsubugai clams with passionfruit. Pastry chef Joanna Yuen has also hit it out of the park with a tofu umeshu cheesecake that utilises house-made plum juice. —CM

After more than a decade at Sheraton's Celestial Court, chef Chan Siu-Kei came out of retirement to open Dim Sum Gallery, an all-day dining establishment in Mongkok. An avid Chinese art aficionado himself, Chan displayed his flair for the art through his new array of dim sum, from steamed dumplings to delicate pastries. We were particularly fond of the har gow (shrimp dumplings) with king prawns and bamboo shoots, a Cantonese standard, skillfully made with pleated exterior and tender filling within. Other notable signatures include spring rolls topped with sea urchin, siu mai with pork and soft quail egg, and sirloin beef puff with black pepper sauce. —WF