The Weekly Dish: Top Brunches On Our Radar This Month


April 13, 2017 | BY Wilson Fok

The city’s best restaurants are kicking into high gear with new brunch concepts


There is no need for reasons to love brunches, although there are more reasons to celebrate weekend pastimes. Some of the city’s best restaurants are launching new brunch concepts, here are a few that stays on our radar this month. 



What: The popular Nikkei restaurant is launching a new ‘Omacasa’ brunch, where guests are offered a set of four small-plate appetisers to start. Designed and prepared by the kitchen team headed by Arturo Melendez, the selection of appetisers include the restaurant’s signature ki-mo-chi fried chicken and Lomo Saltado (Peruvian stir-fry tacos). Ceviches are next, followed by a choice of one main course from six varieties from Peruvian-styled skewers to grilled black cod and lobster Acevichada. For an additional cost, guests can enjoy free-flowing Nagano sake, prosecco, Asahi beer, and the establishment’s signature cocktail Flower in the Rain, created by resident mixologist Isabella Vannoni. The new Omacasa brunch at Tokyolima is priced at HK$398 per person with an additional drinks package at HK$180 per head. 

When: Weekends and public holidays from 12:00 pm to 2:30pm 

Where: Tokyolima, G/F, 18 Lyndhurst Terrace, Central; +852 2811 1152



What: One of Dining Concepts’ latest opening this year, Spiga is launching its first Sunday brunch concept. Guests can start with a buffet selection of Italian cured meats, salads and seafood spread showcasing fresh oysters, Italian prawns and Boston lobsters. The selection of a la carte main courses spans across Spiga’s strength, from pasta such as spaghetti with tomato sauce and basil and homemade sea urchin angel hair pasta with garlic, chilli, olive oil and bottarga to made-to-order pizzas and main courses in the likes of crunchy veal cheek with crispy potatoes and Dijon mustard millefeuille, roasted chicken with bell peppers, and catch of the day with prawns, squid and mussels. The semi-buffet brunch includes a rotating selection of desserts on offer, as well as an additional beverage programme starting at HK$160 per person. Spiga’s Sunday brunch starts at HK$388 per person. 

When: Sundays from 12:00pm – 3:00pm

Where: Spiga, 3/F, 31 Queen’s Road Central, Central, Hong Kong; +852 2871 0055



What: Contemporary French restaurant Seasons has recently launched its first French Sunday brunch. Adopting a semi-buffet format, guests are encouraged to start with a selection of fresh seafood including French oysters, prawns, and Maine lobsters, followed by cold starters such as the establishment’s esteemed lobster jelly and a wide selection of charcuterie and cheeses from Les Freres Marchand. Guests can also choose how their eggs are cooked together with a choice of mains such as Seasons burger, moules mariniere with white wine broth, and signature roasted chicken, followed by a selection of French pastries, tarts, individual-sized desserts, and egglettes, a local favorite sweet treat made to order. The Seasons French brunch is priced at HK$498 per adult and HK$348 per child. Additional free-flow package is available at HK$128 per person (wine and beers) and HK$190 (wines, beers, and champagne)

When: Sundays from 12:00pm to 4:00pm

Where: Seasons, Shop 3008, 3/F Lee Garden Two, 28 Yun Ping Road, Causeway Bay, Hong Kong; +852 2505 6228 

La Paloma



What: Sai Ying Pun’s La Paloma is starting a new guest-chef brunch collaboration series. The Spanish restaurant’s new chef vs pan brunch series pairs chefs from the city’s esteemed establishments with La Paloma’s executive chef Jose Cotes in a one-day only brunch collaboration event, which showcases at least one dish prepared in La Paloma’s 12-inch wide paella pan. On April 30, Chris Grare of Lily & Bloom is preparing the one pan egg where an asparagus and mushroom fricassee is cooked with chorizo and spicy lobster stock. Chef Grare will also showcase all beef sliders, marinated fried chicken bites and house barbecued items to the event. On May 28, chef Anthony Burd of Mercato is introducing his signature lightly fried calamari in spicy tomato sauce, roasted porchetta and seafood risotto cooked in the paella pan. The brunch series is priced at HK$348 per person with HK$180 additional cost for free-flow wine package.

When: April 30 (Chris Grare of Lily and Bloom) and May 28 (Anthony Burd of Mercato)

Where: La Paloma, 1/F Soho 189, 189 Queen’s Road West, Sai Ying Pung, Hong Kong; +852 2291 6161


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