Hubert Burda Media

Five Upcoming Culinary Concepts To Try Now

Unique chef collaborations, restaurant pop-ups and exclusive menus that are only around this September.

Fresh off the Hong Kong dining scene are some of this month’s most exciting menus to try out this September. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials — you’ll need to get in while you can, as these one-off opportunities are not to be missed.

 

GIANDO X KIN’S KITCHEN
12 – 26 September

Fusion cuisine isn’t something new, but it is rare when two distinct cuisines are able to bring their own flavours onto the table, perfectly balancing each other without losing its own characteristics. In a very special collaboration, Italian fine dining restaurant Giando join hands with reinvented traditional Chinese eatery Kin’s Kitchen to bring forth two menus — each borrowing elements of its partners’ heritage. Chinese style grilled cod fish with Italian tomatoes, Chinese olives with Burrata cheese, Cantaloupe Melon Soup with pistachios and Sichuan peppers are just a few of the dishes we can’t wait to sample.

Giando at Kin’s Kitchen: Six course tasting menu HK$728
Kin’s Kitchen, 5/F, W Square, 314 – 324 Hennessy Road, Wan Chai, Hong Kong

Kin’s Kitchen at Giando: Five course tasting menu HK$638
Giando Italian Restaurant and Bar, Tower 1, Starcrest, 9 Star Street, Wan Chai, Hong Kong

 

SKYE ROOF BAR & RESTAURANT
13 – 15 September

Indulge in Chef Kiko Moya’s Barcelonian flavours without enduring the long haul flight. Lending his talent from his two Michelin-starred restaurant, L’Escaleta, Chef Moya is here for three nights only at Park Lane’s SKYE Roof Bar and Restaurant. Expect delicate and artful creations inspired by local produce showcased in his signature avant-garde style. The seven-course dinner menu includes some of his classics such as cold noodles with rock shrimp, smoked Iberian ham with onions and spicy roasted pumpkin juice.

Five course lunch menu HK$650; seven course dinner menu HK$1,500
SKYE Rooftop Bar & Restaurant, Park Lane, 310 Gloucester Road, Causeway Bay, Hong Kong

AMBER X MINGLES FOUR HANDS DINNER
17 – 18 September

Amber welcomes Chef Mingoo Kang from Mingles, in South Korea. Ranked 11th on Asia’s 50 Best Restaurants list in 2018 and named the Best Restaurant in Korea, Mingles comes to Hong Kong to partner with none other than Chef Richard Ekkebus of Mandarin Oriental’s two Michelin-starred French restaurant, Amber. The two chefs will be creating an unforgettable gastronomic experience featuring dishes such as Korean-style beef and caviar tartare, Kuruma ebi with vegetable ‘japchae’, blue lobster confit in kelp-infused butter and Donbes duck in coffee rub and smoked paprika.

Eight course menu HK$2,288; additional HK$1,133 with six glasses of wine pairing; HK$1,888 with 10 glasses
Amber, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Hong Kong

 

MISTER JIU AT HO LEE FOOK
19 September

For one night only, Ho Lee Fook welcomes guest chef Brandon Jew of Mister Jiu’s in San Francisco for his cooking debut in Hong Kong. The chef giving Chinese-American food a voice is best known for re-energising the food scene in the Bay area, using modern touches and Californian ingredients to reinvent traditional Chinese fare. The eight-course banquet-style menu includes dishes like smoked oyster ‘you tiao’ with avocado, Alaskan halibut with summer squash, ginger and ham broth, and claypot cassoulet of lap cheong, salt duck, pork belly and chicken.

Eight course menu HK$488
Ho Lee Fook, 1-5 Elgin Street, Central, Hong Kong

 

HAKU X TAÏRROIR X MIXOLOGY GROUP SPECIAL 6-HANDS DINNER
21-22 September

Japanese restaurant HAKU joins forces with Michelin-starred restaurant Taïrroir from Taipei along with Tokyo’s Mixology Salon for a meal of culinary artistry. The nine-course cocktail-paired feast is one of the most exciting collaborations of the year — adding unexpected twists to create an impressive dining experience in modern Asian cuisine. Diners can look forward to dishes that equally represent both styles — in particular the Les Poisson du Jour with house-fermented miso, Hokkaido potatoes and leeks and the Creole Duck with hibiscus celery, shishito-hoisin and “flat pancakes”. These unique dishes go down especially well with award-winning cocktails designed to complement these bold flavours.

Ten course menu with cocktail pairing HK$2,480
HAKU, Shop OT G04B, Ground Floor, Ocean Terminal, Tsim Sha Tsui, Hong Kong

 

 

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