As the summer temperatures start winding down, new brunches are still on the rise. Here are our top picks for the new weekend menus to sample
Summer may be ending but this should not be a reason not to enjoy a fine weekend feast at brunch with some of the best free-flow options in town. Brunches have never been more popular, and here are our favorites.
Tri
Operated by the same group that opened Bibo and Hotshot, this Balinese-inspired restaurant is beautifully designed, with an abundant use of bamboo and wood to form an exotic landscape within the dining space. With executive chef Conor Beach and chef de cuisine I Wayan Mustika taking the helm at the kitchen, Tri's Balinese Champagne Brunch takes guests through a exploratory journey through the restaurant's signature dishes. Guests will start with a pair of tropical starters, followed by savoury starters such as heirloom tomato salad and potato perkedel and more. Guests may choose their main courses from six options, ranging from Jimbaran pork ribs and duck soto to beef rendang and Javanese fried chicken. Diners can select from a short but well-prepared list of desserts, from Balinese coconut-stuffed pancakes called dadar gulung, to black rice pudding and exotic flavours of ice cream and sorbet. Tri's Balinese Champagne Brunch runs every Saturday and Sunday, priced at HK$680 featuring free flow Louis Roederer Brut Premier, while an option to free-flow Cristal 2007 of the same label is priced at HK$1880 per person.
Tri, Shop 302, 3/F, The Pulse, 28 Beach Road, Repulse Road; +852 2515-0577
Shoku
Another new summer brunch in Repulse Bay is at Shoku, where guests can enjoy free flow over a fine selection of Japanese dishes and a live jazz set on the side. Guests can start with a selection of small plates, unlimited family-style mixed green salad. The selection of mains include some of the restaurant’s signatures such as prime wagyu ribeye steak, wagyu flat iron steak and Japanese Sagabuta pork collar steak and tempuras. Specialty sushi rolls and signature dessert platter round up the brunch offerings. The free-flow jazz brunch at Shoku is served on weekends from 11:30am to 3pm. Adults pay HK$590 each, and children can enjoy complimentary brunch with one adult at the same table. Children can also enjoy kid-friendly items from the a la carte menu.
Shoku, Shop 109, The Pulse, 28 Beach Road; +852 2808-2333
Tycoon Tann
Central on the weekend is not nearly as busy as weekdays, and brunch is the main reason that brings the weekend early-birds back to the district. Modern Chinese restaurant Tycoon Tann is serving brunch featuring a fine selection of dim sum, contemporary Chinese dishes and dessserts. Brunch is HK$438 per person and HK$588 with the free-flow option for wine, cocktails, or champagne.
Tycoon Tann, 1/F-2/F, 74 Wellington Street, Central; +852 3125-3228
The Pawn
A new brunch set is available at The Pawn, featuring a free-flow option that takes guests through both levels of the restaurant. Guests can start with a sharing platter featuring the restaurant’s popular avocado on wheat toast, lobster macaroni and cheese, eggs royale and more. A choice of main courses are available, including more traditional roasted sirloin steak with Yorkshire pudding and horseradish cream and full English breakfast, with options to take add-on dishes to the brunch set. After starters and mains, guests can continue their meal at their Botanicals Bar on the first floor, where desserts such as treacle tart and Cambridge burnt cream will be served. The free-flow brunch package is available at HK$598 with unlimited house wines, house draft beer, fruit punch, Bloody Mary, cider, and Moet & Chandon Rose Imperial Champagne. An alternative, booze-free option is available with unlimited continuous pour of sodas, orange juice, and smoothies for HK$498. The weekend brunch is available on Saturdays from noon to 2:30pm, and two sessions on Sundays, from 11:00am-1:00pm and 1:30pm to 3:30pm.
The Pawn, 62 Johnston Road, Wan Chai; +852 2866-3444
Sepa
Sepa is now offering brunch on weekends. Pasta is the focal point of this brunch menu, and better yet, guests can select between ordering handmade fresh pasta or dried ones, paired with various sauces to dress, including the wagyu bolognese, spring ragu, and salsiccia and thyme. The rest of the menu features numerous brunch-exclusive dishes, namely a Just For Brunch section with bottarga eggs and new selection of frittatas. A free-flow package is available at brunch for an additional HK$188. For a booze-free option, try the artisanal coffee from Giamaica Santos Afribon made with an exclusive original Faema E61 coffee machine.
Sepa; 61 Caine Road, Central, +852 2521-9800
Porterhouse by Laris
Opened earlier this summer, Porterhouse by Laris has recently launched its weekend brunch. Aiming to impress with abundant choices, the restaurant will feature six different stations and 24 buffet dishes, from market oysters at seafood station, composed salads, charcuterie and cheese, to desserts and homemade candies. Guests can choose a main course out of 10 options including some of the restaurant’s signatures, such as the 10oz NY striploin, Porterhouse grilled gourmet burger, and triple-stacked pancakes with maple syrup, among other selections. Guests can enjoy the buffet with a main course at HK$388, and HK$498 with a free-flow Veuve Clicquot champagne and wine brunch package.
Porterhouse by Laris; 7/F, California Tower, 30-36 D'Aguilar Street, Lan Kwai Fong, Central; +2522-6366
Little Bao
Little Bao is now offering brunch options in its weekend lunch menu, available Saturdays and Sundays from noon to 4pm. The brunch offerings feature new baos and dishes inspired by traditional Chinese ingredients such as Chinese ‘lapcheong’ (preserved sausages) and red fermented beancurd. Brunch specials include the breakfast sandwich bao, eggs Benedict in a shell, and maple ice cream bao. Vegetarian options are available as well. Advanced reservation is available for guests in groups of four or above.
Little Bao; G/F, 66 Staunton Street, Central; +852 2194-0202