The Weekly Dish: The City's Best Summer Menus


July 21, 2017 | BY Wilson Fok

From Italian tomatoes to seafood, the city’s best restaurants are kicking into high gear with new seasonal menus


The city’s best restaurants are celebrating summer with a change of new menus, showcasing the peak harvest of fresh produce and ocean catches, prepared into picture-perfect plates. Here are our picks to get you moving throughout the year’s hottest months.



What: Jean-Georges Vongerichten’s Italian restaurant is celebrating summer featuring the peak harvest of tomatoes from Italy. Head chef Anthony Burd is creating a rich selection of new dishes with the beloved crop, ranging from plum and cherry tomatoes to lesser known varieties such as Camone Sardo and Green Tiger. Look for new dishes such as tomato bread soup with parmesan and basil; pan-seared wild turbot with warm heirloom tomatoes; chicory salad and fresco chilli vinaigrette; and veal Milanese with parmesan, arugula and Datterini tomatoes. 

When: Available now 

Where: Mercato, 8/F California Tower, 32 D’Aguilar Street, Central; +852 3706 8567



What: Maximal Concepts’ beachside restaurant is getting its menu revamped with inspiration from the tropics. Created by group corporate chef Russell Doctrove, the Repulse Bay restaurant’s new menu selections include a number of seafood courses, from soft shell crab salad and Pacific lobster salad to fried fish tacos with chipotle mayo. Roasted meats are also among the new showcase, as barbecued New Zealand lamb rack and whole roasted free-range Jerk chicken are added to the meaty mains section.

When: Available now 

Where: Limewood, Shop 103-104, G/F The Pulse, 26-30 Beach Road, Repulse Bay; +852 2866 8668 



What: Zuma is presenting a new set of natsuzake (summer sake) this season, featuring three premium varieties and two limited edition sakes during the months of July and August. Notable selections include Urakasumi Junmai Natsuzake from the Shimane region of Japan, as well as Yamamoto Ukiuki Junmai Ginjo Nama Natsuzake from the Akita region. Both sakes are known for its crisp undertones and freshness that enhances umami sensations from summer dishes such as grilled Japanese snapper with Okinawa salt and Naruo beef tataki with winter Tasmanian black truffle. 

When: July and August, 2017 

Where: Zuma, 5/F – 6/F, Landmark Central, 15 Queen’s Road Central, Central; +852 3657 6388 



What: InterContinental Hong Kong’s Rech is presenting a new four-course Sunday lunch menu showcasing the fresh sustainable catches and the establishment’s famous Camembert cheese. Guests can one each of starter, main and dessert as well as an additional free flow option. The Sunday lunch menu is set at HK$588 per person and additional wine pairing package ranges from HK$188 to HK$388 per guest. The seafood restaurant is also launching a new Brittany lobster set dinner menu, available from now until end of August, where guests can enjoy the French blue lobster in three courses, each prepared with a different style, from lobster head broth with samphire and potato to roasted lobster tail with courgette flower, olives, and basil. The Brittany lobster dinner menu is priced at HK$1,288 per person with an additional wine pairing option is priced at HK$388 per guest.

When: From now until August 31, 2017

Where: Rech, G/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323