New Openings
Matchali Opens In Wanchai
Matcha lovers rejoice! Insta-famous Matchali is opening its flagship store on Wanchai’s Moon Street, dishing out everything from the brand’s signature matcha drinks to exciting, seasonal offerings. The space will be replete with a new coffee programme alongside vegan matcha and hojicha ice cream and an all-day dining menu for those looking for a bite.
G/F, No. 5 Moon Street, Wan Chai; matchali.hk
Mustard Bar & Grill Opens In Tin Hau
Al fresco surf and turf restaurant Mustard Bar & Grill has opened in the buzzing neighbourhood of Tin Hau. Expect fresh and exciting bites alongside comforting favourites in a warm and lively atmosphere. A meaty grilled octopus is served pickled beetroot, confit potato, lotus root crisps and paprika mayo, while a steak tartare is topped with crispy fried leek and served with mustard creme fraiche.
3/F, Golden Wheel Plaza, 68 Electric Road, Tin Hau; @mustardbarandgrill
4 New Restaurants Open At Le Meridien
Luxe Cyberport Hotel Le Meridien presents 4 new dining experiences including Cantonese restaurant Nam Fong, all day-dining restaurant Southside Bistro, Japanese izakaya Umami and bar and lounge Latitude 22. Led by award-winning chef Bosco Li, Nam Fong utilises local seafood to craft dim sum delights like steamed shrimp dumpling, steamed spotted grouper dumpling in pickled mustard green sauce, while Umami also offers a seafood focus, instead presenting traditional Japanese favourites with jet-fresh seafood imported from Japan.
Le Méridien, 100 Cyberport Road, Cyberport; marriott.com
Curate Your Own Food Playlist At Kin
Kin is the new foodhall bringing an eco-conscious, tech-driven wave of change to Hong Kong’s dining sphere. The space brings together culinary masterminds from around the world to create innovative dishes at an affordable price point. Richard Ekkebus of two-Michelin starred Amber created a delightful and refreshing tomato and watermelon salad for HK$88, while Easy Buddy from Bangkok’s famous wagyu beef krapao is on the menu for HK$108. The app also cleverly takes into account the metadata of dishes you “heart” on the app, curating unique food playlists based on an individual’s personal preferences.
2/F Devon House, Taikoo Place, 979 King’s Rd, Quarry Bay; kinfoodhalls.com
Pop-ups and Collaborations
Nina Hospitality I-O-N Café Bar x Cathay Pacific
Nina Hospitality joins forces with Cathay Pacific to reminisce upon the joy and wanderlust of travelling. Paying homage to four different cities, Nina’s I-O-N Café has created snack and drink pairings reminiscent of key destinations on Cathay routes, including London, Osaka, Shanghai and Hong Kong. Fried salmon cakes are paired with the Osaka Kanpai Sour, a mixture of plum wine, gin and grapefruit for a sweet and sour delight, while a Hong Kong lemon tea-inspired cocktail brings out the local flavours of Typhoon Shelter Style Stir-fried Fish and Chips. The best part? Members of the upgraded Cathay app can pay with miles or earn miles for the portion settled by electronic payments.
I-O-N Café Bar | Shop 124, 1/F, Central Market; ninahotelgroup.com
Perrier-Jouët x mischer’traxler
Perrier-Jouët has joined forces with design studio mischer’traxler to create an interactive art installation at Pacific Place. Harking back to the brand’s storied history, the pop-up explores the intrinsic relationship of art and nature. Featuring projections of visitors in a bloom of florals, the space will also hold champagne masterclasses and creative workshops, which include designing bespoke mahjong tiles with artist Karen Aruba and crafting floral paper art with artist Jinno Neko.
Pacific Place, 88 Queensway, Admiralty; Bookings can be made here
Between Coffee x Karl Hab
Between Coffee collaborates with French photographer Karl Hab to create three limited-edition sandos inspired by Karl’s book series, 24H. A juicy pulled pork sando is inspired by Los Angeles, while a char siu and egg iteration is dedicated to Hong Kong and the final sandwich, a ham & cheese, nods to Paris. Available at Between Coffee’s Tai Kwun branch until June 30.
2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central; between.coffee
Peninsula x Jackson Family Wines
Peninsula will host a dinner in collaboration with Jackson Family Wines for one night only on June 16. A delightful selection of wines – guided by Jackson Family Brand Ambassador Pierre Marie Pattieu – will be accompanied by a six-course tasting menu prepared by Spring Moon chef Lam Yuk Ming. Expect pan-fried Wagyu beef rolls with green pepper, onions and black garlic, and braised winter melon stuffed with fish maw, Iberico ham, quinoa, spinach and beetroot sauce. The exclusive affair will also see the Hong Kong debut of the strong and earthy 2017 Stonestreet Cabernet Sauvignon Alexander Valley.
1/F, The Peninsula Hong Kong, Salisbury Rd, Tsim Sha Tsui; Priced at HK$ 2,588 per person, book a spot at +852 2920 2888
New Menus
Seafood At Salisterra
Chef Cary Docherty brings his seafood expertise from Lobster Bar & Grill to The Upper House’s sky-high Salisterra. The plateau de fruits de Mer is an expansive platter of sustainable seafood with intriguing twists – a bite of Hokkaido scallop tartare is freshened up with tangy yuzu jelly, while a prawn crudo is topped with a frgrant combination of olive oil, coriander, lemon and red pepper. For mains, the pan fried Dover sole is robust and meaty, deboned tableside and served with crushed potatoes and a briny, caper-y salsa verde. Freshly made madeleines, a creamy brown sugar tart and homemade sorbets promise a refreshing, sweet finish.
Level 49, Salisterra, The Upper House, Pacific Place, 88 Queensway, Admiralty; salisterra.thehousecollective.com
Journey To Spain At Bayfare Social
New Chef de Cuisine Jorge Vera Gutierre brings a contemporary take on Spanish fare at Rosewood’s Bayfare Social. The tapas lineup includes a tangy tomato salad with chardonnay dressing and briny anchovies, while Chef Jorge’s signature squid ink paella is made with tender Spanish octopus and boasts a crispy bottom with a heavenly crunch akin to the crispy rice (鍋巴) at the bottom of Chinese claypot rice. New items on the menu include the zingy tuna tiradito made with bluefin tuna, gazpacho dressing and crispy rice cracker and the cochinillo asado, a roasted Spanish suckling pig with crispy skin, padron peppers and fried potatoes.
5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; rosewoodhotels.com
Hong Kong Flair At Locanda Dell’Angelo
Chef Steve Chiu presents a tantalising new tasting menu at Happy Valley mainstay Locanda Dell’Angelo. While trained in Italian fine dining, Chef Steve adds his own Hong Kong flair to each item on the menu – a classic Gambero Rosso (Italian red prawn) dish, is served with sea urchin, tofu sauce and hazelnut emulsion, while a seasonal white asparagus dish is elevated with a creamy Hong Kong soy milk mayonnaise. Other local touches include the Challans duck with a Chinese preserved plum sauce and pan-fried brioche with red bean cream and mascarpone ice-cream.
G/F 12 Yuen Yuen Street, Happy Valley; Locanda Dell’Angelo
New Seasonal Dishes At Veda
Veg-centric Veda is back with a new menu for summer. The Bombay Sandwich sees Amul cheese, spiced potato masala, fresh tomatoes, cucumbers, onion and house-made mint chutney tucked between two toasted buns. A new staple on the menu is the black dhal, comprising hearty black lentil stew with blue cheese kulcha, while a Panang “dry” tofu curry spotlights crisp seared tofu and sea asparagus topped with peanuts and coriander.
Veda, Ovolo Hotel, 2 Arbuthnot Road, Central; ovolohotels.com
Editor
Carina FischerCredit
Lead image: Castellana
