New Launches
Dough Bros. Opens In Jordan
Good news, Kowloon-side folks! After 3 and half years in the city, Dough Bros has finally opened their first branch outside of Hong Kong Island. To celebrate their new location in Jordan, the beloved pizzeria is launching two new and exciting products. A fiery bite of The Mexican Chicken pizza includes spiced chicken, charred corn, peppers, jalapeños, house-made guacamole and a sprinkling of crushed nachos. For devoted fans of the Dough Bros doughnut, you’ll be pleased to hear the launch of the Banoffee Pie doughnut, a pillowy pocket of creamy banana, caramel and crumbled biscuits goodness.
14-20 Pilkem Street, Jordan, Kowloon; doughbroshk.com
VIVE
Bespoke cakery, Vive Cake Boutique, has found a new home in Central as VIVE. Boasting cosy interiors that are at once soothing and playful, VIVE embraces a full daytime café dining experience with a menu that extends well beyond cakes. The menu covers quintessential brunch favourites, a range of coffees and teas, and a selection of both big and small plates to satisfy varying appetites. Swing by for a quick bite of their beef tongue sando, a crispy plate of Fish & Chips with paprika fries, or of course, some cakes.
G/F, 12 Gough Street, Central; @vive.cafe
New Menus
“Find Your Shangri-La” with Chef Emmanuel Renaut at Petrus
From May 9 to 13, Michelin Three-starred chef Emmanuel Renaut will flaunt his culinary finesse at Island Shangri-La’s Restaurant Petrus as part of the hotel’s “Find Your Shangri-La” culinary experience. Hailing all the way from Megève, France, the renowned chef will bring the taste of the alpines into the bustling heart of Hong Kong by crafting exclusive lunch and dinner set menus that lend a Shangri-La twist to seasonal ingredients from the mountains. Indulge in Renaut’s masterpieces as you sip on the finest wines from Restaurant Petrus, specifically selected to enhance your gastronomic journey.
Level 56, Pacific Place, Supreme Court Road, Central; shangri-la.com
Pici’s Pasta Rodeo
Chef Davide Borin beefs up Pici’s offerings with the limited time Pasta Rodeo menu. Beef-loving patrons can can choose from four dishes made with premium meats like Wagyu, Westholme and Angus beef, and a hearty peach crumble dessert; each available a la carte or as indulgent additions to Pici’s daily tasting menu. Set the tone for a divine feast with a baked bone marrow served with roasted garlic and sourdough toast, or tuck into tagliatelle pasta topped with a generous block of slow-cooked Angus short rib.
From May 16 to June 5 at Pici Central, Causeway Bay and Tsim Sha Tsui, and from June 6 to June 25 at Pici Wan Chai, Kennedy Town, Taikoo Place, and Tseung Kwan O
Rosita launches TacOmakase Nights
Calling all Taco lovers! Rosita is here to brighten up your Mondays with its new TacOmakase Nights, where you can feast on reimagined, elevated taco iterations in Hong Kong’s beloved Japanese omakase style. Brought to you by Michelin-winning chefs and long-time friends Agustin Ferrando Balbi and Ricardo Chaneton, highlights from the new seasonal menu include the Duck + Tamarind Ole Taco and the Anticucho Iberico Pork in Masa Tortilla, the latter featuring slow-cooked ribs served with creamy, tangy Huancaina salsa, the classic pico de Gallo and a side of fresh avocado. End your meal by indulging in the smoky, milky goodness of Rosita’s Aged Smoked Flan, served on raspberry compote and topped with tonka-bean flavoured reduced cream.
Rosita’s TacOmakase experience will be available on the following Mondays: May 8, May 15, May 29, June 12, June 19, July 3, July 17, and July 31
1-7 Ship Street, Wan Chai; rosita.hk
Noh Theatre Cocktails at Gishiki Lounge
Traditional Japanese artistry meets mixology at Gishiki Lounge. Taking inspiration from Noh theatre, a traditional Japanese theatrical art form that employs the use of music, dance and masks, the new cocktail menu offers a transformative drinking experience like no other. Split into three parts that mimic the narrative structure of Noh theatre, the menu features an expansive selection of drinks that are light and sweet, tart and bold, or complex and strong. Each cocktail is crafted on Gishiki Lounge’s raised bar stage, and takes after an iconic Noh mask through its unique blend of ingredients and flavours. The Fudō, or God of Fire, fuses monkey shoulder whisky with genmaicha, rice vinegar and elderflower; while the Semimaru, a blind lute-playing Prince, is a rich concoction of sesame shochu, black sesame, mochigome and soursop pulp.
Shop 01-LG103, LG1/F Block 01, Tai Kwun, Shama Soho, 10 Hollywood Road, Central; @gishikiloungehk
Daytime delights at Shahrazad Lebanese
Whether you are looking to treat your colleagues to a feast or share a hearty meal with your loved ones, Shahrazard Lebanese has got your back. The restaurant has just launched a new weekday five-course set lunch and weekend semi-buffet brunch menus, which feature your favourite Lebanese comfort food alongside inventive takes on classic delicacies. On a workday, take a break from the office in the captivating indigo interiors of Shahrazard Lebanese and feast on impeccably grilled skewers in the Mashawy or Salq Barramundi served with Swiss chard and black-eyed pea stew. Let go a little on the weekends and tuck into a myriad of mezze, from house-made hummus to crowd-favourite crispy falafel.
2/F Carfield Commercial Building, 77 Wyndham Street, Central; chesshouserestaurants.com
Collaborations And Pop-ups
Plant Sifu Dim Sum at Mott 32
Plant-based food innovation brand Plant Sifu has teamed up with the renowned Mott 32 for a fresh take on dim sum! The partnership sees a range of delectable dim sum classics reimagined with Plant Sifu’s alternative protein products. A total of four new dishes are introduced: mixed vegetable cheung fun rice rolls with an addicting layer of crispy rice paper, beautifully folded scallion rolls, and aromatic morel mushroom siu mai are made with Plant Sifu’s Minced pork, while the soupy Shanghainese xiao long bao dumplings use Plant Sifu’s Ground pork. The brand’s plant-based meat only adds to the dim sum experience; thanks to their patented AROMAX technology, their protein is made incredibly aromatic and juicy with the help of konjac and other plant ingredients that almost perfectly mirror pork fat.
Available until June 30 at Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road, Central; mott32.com
Shake Shack x Cookie DPT
In celebration of its fifth anniversary in Hong Kong, Shake Shack brings back its signature Shack Attack created in collaboration with local cult-favourite bakery Cookie DPT. The Shack Attack is every chocolate lover’s dream: Shake Shack’s iconic chocolate frozen custard is mixed with chunks of Cookie DPT’s double chocolate cookie, topped with a drizzle of fudge sauce and a sprinkle of cocoa powder.
To mark its five-year milestone, the fast food joint has also renovated its first Hong Kong Shack at ifc. Notably, Shake Shack has joined hands with Hong Kong-Pakistani artist Ahmad Rida Nisar to create a vibrant mural that nods to Shake Shack’s origins while spotlighting Hong Kong’s rich cultural heritage.
Two International Finance Centre, 4018, 4F IFC, Finance Street, Central; shakeshack.com.hk
Pandan Man at Landmark Prince’s Building
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Attention all pandan aficionados: Pandan Man is now at Landmark Prince’s Building! Explore the fragrant flavours of the beloved South Asian ingredient as you delve into the Pandan Man’s signature fluffy cakes, chewy mochis and glazed cookies – all handcrafted using fresh pandan. Ube lovers are also in luck: the brand’s new creation, Ube Pandan Cake, is now exclusively available at Landmark Prince’s.
Until June 30 at Shop 137-138, Landmark Prince’s, 10 Chater Road, Central; pandanman.oddle.me
Mortlach Whisky Pairing Menus at Hansik Goo, Ying Jee Club, and Testina
Indulge in the finest Speyside single malt whisky at some of Hong Kong’s best restaurants. This spring, Mortlach teams up with Hansik Goo, Ying Jee Club and Testina for exclusive whiskey pairing experiences. Sip on the bold flavours of varying aged editions; each whisky pairing menu features Mortlach 12-Year-Old, Mortlach 16 Year-Old, and Mortlach 20-Year-Old. Over at Hansik Goo, the Mortlach whiskies elevate contemporary Korean dishes like snow crab-stuffed napa cabbage rolls in doenjang crab broth, while Two-Michelin-Starred Chinese restaurant Ying Jee Club pairs each Mortlach whisky with one of chef Siu Hin-Chi’s beloved signatures. Meanwhile, modern Italian trattoria Testina is serving up a chicken liver parfait with toasted brioche, and grilled bone marrow with toasted bread and salad to pair with the Mortlach 16 Year-Old and Mortlach 12 Year-Old respectively.
Available until June 30, 2023 at 1/F, The Wellington, 198 Wellington Street, Sheung Wan; hansikgoo.hk; Shop G05, 107-108, Nexxus Building, 41 Connaught Road Central; yingjeeclub.hk; and 3/F, 8 Lyndhurst Terrace, Central; testina.hk
Editor
Kaitlyn Lai and Alyanna Raissa J. PayosCredit
Lead image: Courtesy of VIVE
