Pop-Ups & Collaborations
KI NO BI x Tell Camellia
Kyoto gin distillery label KI NO BI has joined forces with Tell Camellia to present KI NO BI Torii: a line-up of tea-infused concoctions made with KI NO BI gin in a revamped, Kyoto-inspired Tell Camellia. A Tea and KI NO TEA workshop will also be held on every Sunday in July beginning on the 10th, with guided tea and gin tastings as experts teach guests how to craft their very own cocktail creations! Tipples and workshops aside, Katsumoto Sanda Bar will be supplying a lineup of three sando options available every Sunday from 11-2, including the crispy and juicy karaage chicken sando, a melt-in-your-mouth A5 wagyu sando and a vegetarian Omnipork sando.
When: Until August 8
Where: H Code, L/G Floor, 45 Pottinger Street, Central; tellcamellia.com
ANAORI kakugama x Louise
Chef Franckelie Laloum of Louise has created a brand new menu to utilise a cooking tool that merges ancient Japanese techniques with innovative technology. The ANAORI kakugama is a carbon graphite cube that minimizes cellular destruction of cooked ingredients, preserving the and enhancing the inherent, original flavours of each ingredient. Chef Laloum exemplifies this sentiment with the dishes he specially created for this exclusive menu. A particularly tantalising dish is the braised veal cheek with verbena cooked in ANAORI kakugama and served with potato gnocchi and artichoke, the concentrated cooking method locking in the flavours of the meat for a tender, juicy and satiating dish.
When: July 6 – 18
Where: PMQ, 35 Aberdeen Street, Central; louise.hk, anaori.com
Cookie DPT returns to LANDMARK
Hong Kong’s most covetable cookie store returns to LANDMARK for an extended stay! The pop-up will also host a lineup of LANDMARK exclusive products, including cinnamon rolls, fudge brownies and basque burnt cheesecakes. Two daily deliveries to the pop-up will ensure that only the freshest rotation of goods will be available, while Cookie DPT will continue to roll out exciting new flavours, their latest being a decadent and marshmallow-stuffed smores-inspired cookie.
When: Until September 30
Where: Shop 350, 3/F LANDMARK ATRUM; cookiedpt.com
Campari x Artisan Lounge
Campari has partnered with Artisan Lounge to help Hongkongers experience an authentic Italian summer. Artisan Lounge has been redecorated with décor inspired by the original Campari bar in Milan’s Galleria Vittorio Emanuele II, for guests to enjoy the classic Italian liqueur from its country of origin, in lieu of being able to travel. Eight refreshing cocktails have been prepared, with three exclusive creations including the perfect summertime tipple Aria Opera, which features Campari infused with Chamomile Gin, Parfait Amour and dashes of Limoncello, lemon juice and soda. The selection of creative cocktails can also be paired with gourmet Italian nibbles, such as the truffle and mozzarella Arancini, Sicilian Tomato Seafood Tart and an Italian classic of Parma Ham and Figs.
When: July 9 – August 8
Where: K11 MUSEA, 008,008A, G/F, 18 Salisbury Road, Tsim Sha Tsui
The Upper House x Mother Pearl
Guilt-free, plant-based and the only bubble tea store in Hong Kong to make their ingredients from scratch, Mother Pearl is a boba joint unlike any other. The health-conscious eatery has set up a pop-up space at The Upper House from now until August 31, dishing out a selection of their signature vegan delights including the Yuen Yeung 2.0 and the Taro Mo Latte. The collaboration will also include a healing, somatic singing bowl meditation experience on June 12 co-hosted by boutique wellness consultancy, iLiving, the session wrapping up with a clean bubble tea refreshment to nourish both body and mind.
When: From June 3 – August 31 with a somatic singing bowl meditation experience on June 12
Where: Level 6, The Upper House, Pacific Place, 88 Queensway, Admiralty
Menu Updates
Darkside The Moon Menu
Darkside presents an ethereal menu of 8 new cocktails representing the 8 phases of the moon. The cocktail “Gratitude” is inspired by the strength of a full moon, packing a powerful punch with a base of Star of Bombay gin alongside clarified milk punch and sour cherry wine. In contrast, the New Beginning cocktail, which gives a subtle nod to the first phase of the moon cycle, is an aromatic blend of Johnnie Walker Black Label and Fernet Hunter, while the addition of Cantine Intorica Banana Aromatic Marsala Wine adds a subtle complexity to the light and approachable cocktail.
When: From July 12th
Where: Level Two, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; darkside.hk
Aria Omakase
Aria brings authentic Italian cuisine with innovative flair to the heart of Lan Kwai Fong. Helmed by Chef Angelo Vecchio, Aria presents a brand new omakase menu that features inventive and delightful dishes highlighting fresh produce arriving that day. A line-caught, jet-fresh meagre fish from Brittany, France is pan-fried, the delicate, flaky meat served with caviar sauce and zucchini for enhanced brininess and textural play. Meanwhile, the spaghetti alla chittarra features handmade spaghetti served with a creamy, buttery sauce and a generous heaping of truffles. The à la carte menu is inspired by tradition but informed with modernity and innovation – the spring onion risotto takes the humble spring onion and dissects it for a mouthwatering dish. The four-course executive lunch offers a speedy solution to fine dining, while mama’s home cooking menu highlights Italian comfort food.
When: From late July
Where: 24/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong, Central; ariaitalian.com
BaseHall welcomes FRANCIS, Grub 1842 and WineHouse
Good things come and go as apparent in BaseHall’s evolving roladex of Hong Kong’s hottest new eateries. The below ground spot is saying goodbye to a few darlings, but, for the first time since it’s opening a year ago, BaseHall will be delivering new options including Middle Eastern restaurant FRANCIS, Young Master’s culinary spin-off Grub 1842 and WineHouse by BaseHall. BaseHall proved to be a hit amongst city dwellers – with 10 vendors to choose from, each experience at the food hall promises to be unique and satisfying. This time, feast on a palatable menu ranging from the Za’atar dosed dishes of Tel Aviv to Japanese sakes and a gourmet take on the no-frills mac n’ cheese that includes ingredients such as gruyère, red rice koji and squid ink.
When: From June
Where: Jardine House, 1 Connaught Place Central; basehall.hk
La Rambla Taste of Barcelona
Dynamic Spanish eatery La Rambla has updated their menu with creative takes on traditional flavours. The Seafood Canelon is Chef Ferran Tadeo’s marine twist on a traditional cannelloni, stuffed instead with crab and scallop before drizzled with a crab-infused béchamel. Aside from a plentiful selection of new seafood dishes, the Pigeon De Racan is succulent and juicy, elevated with Asian influences like spicy grilled cabbage and homemade bao. For those wanting to try a bite of everything, two new tasting menus including one 8-course menu of signature dishes and one 12-course seafood & seasonal feast allow Chef Tadeo to hand-pick the dishes every evening so guests are sure to find new favourites each time.
When: From June
Where: 3071-73 level 3, ifc mall, Central; larambla.hk
Editor
Carina Fischer
