Celebrity Life

There’s no doubt Alex Lam inherited his musical talent from his parents, his father being Cantopop legend George Lam Chi-Cheung, and his mother, Sally Yeh. Still, the singer-songwriter and actor hasn’t let privilege get to his head — he’s not afraid to explore other paths, from a stint in Los Angeles to discover yoga and becoming a yoga teacher, to dipping his toes in fashion.

Lam met Hiro Yoshikawa, founder and designer of Washi Jeans, a Japanese denim brand, a couple years back and was intrigued by the designer’s backstory. Now based in Hong Kong, Yoshikawa is the 18^th generation of a revered sake maker in Okayama, Japan, and the first to leave the family business to pursue his own passion in denim-making. By chance, Yoshikawa had found an old document that charted out his family’s history, written on washi paper. Inspired by this, he developed and patented the Washi No. 6 paper yarn, which he utilizes in his first solo collection launching this month.

Lam, who has always had an eye for detail, quickly became an ambassador and muse for Yoshikawa, and took it upon himself to bring the recognition Yoshikawa deserves by helping him stage his upcoming solo debut.

We sit down with Alex Lam and Hiro Yoshikawa at Washi Jean's studio to talk about style and the upcoming debut of Yoshikawa's solo collection Life on Earth.

Can you describe your style? What are your wardrobe essentials?

AL: My style has always been inspired by musicians. I grew up watching some of my favourite bands like The Rolling Stones, The Beatles, and today, I'm inspired by singers like Drake. For me, my summer essentials include a sleeveless vest, a good multi-functional blazer and a pair of high-quality designer jeans.

Have you always been passionate about fashion and did you want to work in fashion?

AL: I have always cared about how I look and my outfits since I was a kid. I remember there was one time when the collar of my t-shirt wasn't right and I wouldn’t wear it out until my parents fixed it for me. Having friends who are in the fashion industry allows me to execute and experiment my ideas during workshops, like the ‘marshmallow’ colourway of the t-shirt I’m wearing right now. 

How did the both of you meet?

AL: I met Hiro-san thought some of our mutual friends.

HY: have been making jeans for other brands for the past 30 years and it has always been my dream to have my own denim brand. I have always hung out with people from the fashion industry, and meeting Alex from the music and acting world has made my life more fun and exciting.

Can you tell us a bit about your project with Hiro-san?

AL: I was hanging out with a group of producers and we often talk about fashion shows, designer brands’ videos, installation art and music. Once we found out Hiro-san wanted to launch his own denim brand this year, we decided to catch this opportunity and put our ideas together. We are organising a VIP launch event with a fashion show on June 11, 2021.

What was the biggest challenge you had to overcome with this project?

AL: I think the rules of the game changed after Covid started last year. We looked at online fashion shows last year, without the tradition styles, and we knew our team needed to do it in a cleverer way. The restriction for event gathering is 30 persons at the moment, so we were not able to invite too many friends and make the event as big as before. Plus the campaign and fashion show video shoot all in one day, that’s the biggest challenge in this project.

HY:  We have been staying in our studio almost every day is the past few months, meeting different parties like our PR team, models, videographers and producers.

What else are you up to this year that you can share with us?

AL: I have released a new song and I just finished a music video for another song. I have also been working on my YouTube channel and created a few series, but it’s been slightly slowed down because I was focusing in this project.

Has the pandemic affected the way you work or changed your priorities?

AL: Before Covid, I was busy working with clients, who often prepared everything. With changes and restrictions during this period, I am able to organise and create more content by myself.

What are you currently inspired by?

AL: There are many indie musicians and young kids out there who are doing their music in their unique styles. I admire them a lot as they can release songs as long as they think it sounds good. I used think good music requires the best studio and recording equipment, but turned out a lot of indie musicians are producing high quality songs just by working at home.

You have a YouTube channel, you're into fashion, music as well as classic cars. How did you get into each of those passions and how do you balance it all?

AL: Project by project. I’m now focusing more on quantity over quality and I'll keep learning from the progress and mistakes.

Do you have a motto you live by?

Stay healthy. As I was a yoga teacher, I still practice yoga for two to three hours each day. It’s a good way to reflect on myself and find peace.

The post Double Trouble: Kyle & Bain to Open Alongside Margo at Galleria Central this June appeared first on Prestige Online - Hong Kong.

Hong Kong is globally known for its cosmopolitan culinary scene and if there is one meal that best encapsulates this growing diversity, it's definitely the holy brunch. A weekly must for the city's foodies, there's a feast for everyone: From traditional eggs and waffles to dim sum, smoked meat, sushi and gourmet menus, every month there are countless new options. We did the hard work for you and selected the best new brunches to try in Hong Kong this winter.

Smoke and Barrel

Price: HK$388; additional HK$188 for the optional 2-hour free-flow drinks package

Smoke and Barrel, Kong Kong's first authentic American barbecue restaurant and smokehouse that recently opened to rave reviews, has just launched a weekend pit house brunch that elevates the soul flavours of the US south. The earthy feast begins with shared appetisers like Baked Beans with pulled pork and bacon and Crab Salad with S&B sauce, avocado, and lime. For main course, guest can choose one dish among a mouthwatering selection of 12-Hour Brisket Beni, Sweet Buttermilk Pancakes with caramel popcorn, banana and granola, and more reimagined classics.

Smoke and Barrel, 1/F-2/F, Wyndham Mansion, 32 Wyndham St, Central; +852 2866 2120

SOMM

Price: HK$698 with a 90-minute free-flow of pre-selected sparkling wine and seasonal wine based cocktails; additional HK$100 for a free-flow package of champagne, sake, white & red wine curated by the sommeliers.

Among the new brunches to try in Hong Kong this winter, there is definitely one that was specifically created for wine lovers: The SOMMkind of Brunch, a new weekend banquet featuring free-flow drinks, sharing platters, choice of main course and desserts at SOMM, the restaurant & bar by Sommeliers at The Landmark Mandarin Oriental. Some of the highlights include the Home-smoked Tasmanian salmon, the Double Chocolate Brioche Feuilleté created by Pastry Chef Valentin Mille and the decadent and picture-perfect Cheese and Cage-Free Egg Omelette Katsu Sando with Takoyaki Sauce, Nori and Katsubushi.

SOMM, The Landmark Mandarin Oriental, 15, 7/F Queen's Road; +852 2132 0033

ChaChaWan

Price: À la carte food and drinks

After seven years of offering authentic Isaan food in the heart of Sheung Wan, Chachawan, helmed by power couple Chang and Narisara Somboon, is back with a fresh new look and menu. For brunch, the established eatery offers the same sharing-style, extensive à la carte menu of lunch dinner. Some of the new must-try Northeastern Thai dishes include Po Nim Pad Prik (deep-fried soft-shell crab in spicy chilli and garlic), Suea Rong Hai, (grilled and sliced wagyu beef served with chilli dipping sauce) and a famous Isaan delicacy of fermented sausage, Sai Krok Isan.

Chachawan, 206 Hollywood Rd, Sheung Wan; + 852 2549 0020

TMK

Price: . HK$298; additional HK$150 for 90-minute free-flow and one Moto cocktail

TMK's signature punky brunch is finally back. The temakeria, known for its creative reinterpretation of classic dishes like temaki, sushi rolls and other Japanese snacks, and its rowdy soundtracks, offers a sharing-style brunch full of punchy flavours and surprising pairings. Highlights include the TMK Cabbage Salad with Yuzu mayo, curry tenkatsu and sesame carrots and the Tuna Hotdog with tempura fried Kalifornia roll and spicy tuna. This December, TMK will also serve Moto, or origin, a new decadent cocktail with vodka, matcha, vanilla syrup and double cream.

TMK, Hollywood Centre, 77-91 Queens’s Road West, Sheung Wan; +852 2662 2269

Fiamma

Price: À la carte food and drinks

If you're looking to make a day out of brunch and pair it with a hike or a relaxed walk with a stunning view, definitely head to Fiamma at The Peak Galleria, the new venture by Michelin-starred Italian Chef Enrico Bartolini. Serving refined but comforting homey dishes, the À la cart breakfast menu features Buongiorno!, which includes Italian sausages, eggs and smoked pancetta, Omelette al Tartufo, a truffle omelette with Asiago cheese and the Hiker's Moring Treat, a gourmet breakfast with superfoods like quinoa and avocado.

Fiamma, G/F, Peak Galleria, 118 Peak Road, The Peak; +852 2657 0800

The post 5 Best New Brunches to Try in Hong Kong This Winter appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Castellana

In a new seasonal menu, titled 'Castellana Tour of Italy', a series of dishes are presented to celebrate Piedmont cuisine in a new light; many of which combine top ingredients sourced from around the world. On this occasion, we sampled Tagliatelle ai ricci di mare which puts together homemade tagliatelle, cooked perfectly al dente, with Japanese sea urchin enhanced by a squeeze of fresh lime and spicy olive oil, cherry tomatoes and basil. The result is luscious and creamy, but not overly rich: an indulgent pasta dish that was enjoyable to the last bite.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong; +852 3188 5028

Arbor

It's always a joy to revisit two-Michelin-starred restaurant Arbor and savour chef Eric Räty's innovative cuisine. This season brought with it a wealth of dishes that once again, honours the natural flavours of its produce. Case in point is the Roasted Brittany pigeon. In a wonderfully flavourful dish, the breast meat is crusted with Okinawan sugar and Sichuan peppercorns. It's then paired with an assortment of mushrooms which include a peppered onion chutney-stuffed morel, meaty maitake and its puree, seaweed soy chutney with truffle, and a pigeon jus infused with fermented enoki mushroom juice. It's also served with a pigeon leg on-the-bone and pickled burdock.

Arbor, 25/F, H Queen's, 80 Queen's Road Central, Hong Kong; +852 3185 8388

Petrus

If you have yet to visit one-Michelin-starred Restaurant Petrus at Island Shangri-La since Chef Uwe Opocensky joined, now is the time to do so. The seasonal menu, also driven by Head Chef Bjoern Alexander, is ripe with the very best ingredients of the season and focuses on organic produce too. The new favourite is the Lobster aged in bone marrow on rice served with a broad bean chawanmushi. Warming and moreish, the dish holds a balance of savoury and sweet notes from the seafood with touches of freshness and texture throughout.

Petrus, Level 56, Pacific Place, Supreme Court Road, Central, Hong Kong; +852 2820 8590

Somm

The Landmark Mandarin Oriental's wine and sake led restaurant does it again with their classic menu accented with modernity. Take the beef tartare; the popular appetiser that uses fresh beef with both crunchy and creamy components. At Somm, the beef used is the free-range and grass-fed Polmard heritage cattle, known for its deep and rich flavours. It's paired with the piquancy of shishito peppers, which add a slight kick, before it's grounded with velvety shiso mayonnaise. It's best enjoyed on top of sourdough shavings for added crunch.

Somm, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Hong Kong; +852 2132 0033

Tin Lung Heen

During a recent lunch at The Ritz-Carlton's two-Michelin-starred Cantonese restaurant Tin Lung Heen, we enjoyed the dim sum and barbecued Iberian pork with honey signatures. However, the highlight this time was the unassuming double boiled soup. Filled with the rich essence of chicken and nourishing fish maw, the soul-soothing soup receives the maximum extraction of flavour from the sweet and aromatic baby coconut. A must order if you enjoy soups, and one worth going up to the 102nd floor for.

Tin Lung Heen, Level 102, The Ritz-Carlton, International Commerce Centre (ICC), 1 Austin Road West, Kowloon, Hong Kong; +852 2263 2270

The post The Top 5 Dishes We Ate in May 2020 appeared first on Prestige Online - Hong Kong.

Never one to shy away from new openings, the dining scene in Hong Kong continued to thrive in 2019. We witnessed the launch of some very exciting new concepts as well as restaurants that travelled from overseas to join our dynamic city. From contemporary French cuisine and a luxury smokehouse and grill, to a modern approach to Japanese sushi and even a wine-focused eatery -- we had it all, and then some. But if you're wondering which ones came up top, then read on for our top eight restaurant openings of 2019.

1. Cornerstone

[gallery size="full" ids="182398,182382"]

Shane Osborn, the Australian chef behind one Michelin-starred Arcane and Netflix’s Final Table contestant, did it again with his second establishment Cornerstone. Occupying a smaller 24-seat space on Hollywood Road, the modern bistro feels more relaxed but is every bit as fantastic. Offering all-day dining, the menu is short, concise and filled with items that showcase the season's best produce, in true Australian style. Simple, but refined, and extremely satisfying, the food hits all the right notes and dishes are updated regularly. Signatures include a Salmon with herb cream cheese, homemade malt bread and cornichons, as well as a hearty mushroom Tagliatelle with optional white truffle (when the season is right).
Cornerstone, 49 Hollywood Road, Central

2. Henry

[gallery size="full" ids="182383,182384"]

When former Rhoda chef Nathan Green left the Ritz-Carlton, we all waited in anticipation to find out where he might turn up next. Thankfully, fans of his work will be pleased to know he did not go far. For he is now the Chef de Cuisine of the American grill, smokehouse and butcher concept Henry. Located in yet another opening of the year, Rosewood Hong Kong, Henry offers a menu inspired by the flavours and ingredients of America’s southern states. From premium cuts and signature meats such as the 44 Farms Texas whisky and ash-aged beef, T-bone and porterhouse, to dishes including a Butcher’s shop terrine, Henry's burger and an indulgent Mac & cheese with devilled lobster.

Henry, Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 3891 8732

3. L'Envol

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Hong Kong has many French fine dining options to choose from, but when the restaurant is led by seasoned chef Olivier Elzer, it's worth paying extra attention to. Recently awarded its first Michelin star, L'Envol offers innovative French gastronomy with curated tasting menus. During our first visit, we enjoyed beautifully presented dishes that were executed with precision and always remained balanced in flavour. The menu changes seasonally, but is always excellent, and is offered in an equally impressive restaurant which comes complete with its own French cheese cave.

L'Envol, 3/F, The St. Regis Hong Kong, 1 Harbour Drive,  Wan Chai; +852 2138 6818

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4. Louise

[gallery size="full" ids="182387,182388"]

It was only a matter of time that celebrated chef Julien Royer of Odette, Asia's Best Restaurant 2019, would spread his culinary wings to our shores and he did so with Louise earlier this year. The concept is inspired by the traditional French cuisine that Royer was brought up on, and is now led by Executive chef Franckelie Laloum. The menu showcases honest cooking with a modern twist using the best (and local where possible) ingredients. Highlight dishes include the sautéed Hong Kong frog legs with parsley and garlic chips, Angel hair pasta with Kristal caviar, and the roasted Hong Kong yellow chicken with Nigata rice en cocotte.

Louise, PMQ, 35 Aberdeen Street, Central; +852 2866 0300

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5. Mono

[gallery size="full" ids="182389,182390"]

If you were to guess the meaning of this restaurant's name, you probably wouldn't have thought it was connected to Mono-ha, the 1960s Japanese art movement. But this contemporary French restaurant is indeed inspired by the same essentialist approach. Hence, offering a single ingredients-driven tasting menu, which changes with the seasons. Furthermore, Petrus alum chef Ricardo Chaneton who also came from Mirazur; the World's Best Restaurant 2019, uses his background and memories to add South American nuances to his cuisine. The result of which is stunning. Think Ocean crudo with perfectly cooked seafood brightened with leche de tigre and a Miéral pigeon dish served with a deep and flavoursome 26-ingredient mole.

Mono, 5/F, 18 On Lan Street, Central; +852 2200 7000

6. Roganic

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Another new Hong Kong restaurant to be awarded its first Michelin star is overseas import Roganic. Hailing from London, acclaimed chef Simon Rogan has brought with him a restaurant that offers contemporary British cooking with the same farm-to-table concept as its sister. Having visited both restaurants, we got to know Rogan's cuisine quite well and found that his focus was always on letting the flavours of the ingredients speak for themselves. It's apparent in his exceptionally executed menu with seasonal dishes such as the leek, turnip and yellow chicken or Seaweed custard with beef tendon and pike perch.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Road, Causeway Bay; +852 2817 8383

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7. Somm

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As the new Amber and Sushi Shikon marked its place in The Landmark Mandarin Oriental this year, so did French neo-bistro Somm. Offering an incredibly diverse selection of over 1,600 champagnes, wines and sakes, the restaurant also serves up some really fantastic dishes too. A concise and seasonal menu currently includes items such as freshly shucked Ebisu winter oysters or signature dishes such as Japanese Pork Belly with BBQ Sauce & Hakata Cabbage. All dishes can be thoughtfully paired with the sommelier's choice or guests can experiment themselves, making it the ideal restaurant for both wine newcomers and connoisseurs alike.

Somm, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Central; +852 2132 0055

8. The Araki

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One more restaurant coming in from the British isles is Mitsuhiro Araki's namesake The Araki, which opened recently in Tsim Sha Tsui's 1881 Heritage. Having previously been awarded three Michelin stars in both Tokyo and London, one wonders if the stars will follow. The concept remains the same in the Hong Kong outpost and offers Araki's renowned style of sushi which honours the origins of Edomae. It therefore makes use of local seafood such as fresh Hong Kong tiger prawns, mantis shrimp and clams. Paving the way for non-Japanese sushi masters. Expect more than the sushi you know, as that is certainly what we experienced here.

The Araki, Block, House 1881, G/F, Stable, 2A Canton Road, Tsim Sha Tsui; +852 3988 0000

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The post 8 of Our Favourite Hong Kong Restaurant Openings of 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Bedu

[caption id="attachment_156361" align="alignnone" width="5760"] Crispy salmon pita[/caption]

A lunchtime favourite of ours, Bedu is a charming little spot tucked away in the quieter corner of Central on Gough Street. A light summery meal that fills you up without bringing you down is the grilled salmon with salad. Slightly charred cubes of medium-cooked fish lie on top of zesty, vinaigrette-coated greens drizzled with yoghurt dressing. In between bites, you’ll find surprising flavours and textures like the pomegranate seeds and walnut bits. Alternatively, you can also enjoy this over a bed of rice or tucked into a warm pita pocket. Wash all that down with an ice-cold spiced pineapple and ginger beer and you’re set to tackle the rest of the day.

Bedu, 40 Gough Street, Central; +852 2320 4450

Cé La Vi

[caption id="attachment_155978" align="alignnone" width="1308"] Beef rendang[/caption]

American chef Conor Beach worked at several Hong Kong restaurants, including Repulse Bay's Balinese restaurant TRi (now closed), before arriving at modern Asian restaurant Cé La Vi. Lucky for us, it means he brings some of the most vivid Indonesian flavours to the forefront of their menu. Our favourite was the incredibly tender and slightly charred beef rendang, made with prime Wagyu meat slow-cooked in spicy coconut sauce, pickled vegetables, lemongrass and fried shallots.

Cé La Vi, 24/F California Tower, 30-32 D'Aguilar Street, Central, Hong Kong; +852 3700 2300

Cornerstone

[caption id="attachment_155996" align="alignnone" width="1245"] Tagliatelle with mushrooms, smoked sausage and fresh green peas[/caption]

If you haven't checked out the new restaurant Cornerstone, by Netflix's favourite Australian chef, Shane Osborn, they you need to do it soon. The casual dining spot isn't all that spacious and fills up quickly in the evenings. But if you do manage to grab yourself a table (lunchtime is less crowded), make sure you order yourself the impeccably executed al dente tagliatelle with mushrooms, smoked sausage and fresh green peas. It's the comfort food of dreams: hearty, creamy and dusted in cheese -- you can thank us later.

Cornerstone, G/F Hilltop Plaza, 49 Hollywood Road, Soho, Central, Hong Kong

Fumi

[caption id="attachment_156004" align="alignnone" width="1377"] Brunch at Fumi[/caption]

So, Fumi's bigger and better sushi brunch isn't exactly one dish, but if it's high-quality fresh fish and meats from Japan you're after -- then you'll be more than happy here. Think Kuroge Wagyu tartare, charcoal-grilled Kagoshima Kurobuta Pork, Nangoku Genki chicken, sea prawn tempura, seasonal sashimi and as many sweet and meaty Hokkaido red king crab legs as you can crack into. Plus, more premium main course dishes to choose from and a shared Japanese dessert platter that will surely mean you need to be rolled home.

Fumi, 6/F, California Tower, Lan Kwai Fong, 30 - 36 D'Aguilar Street, Central Hong Kong; +852 2328 3302

Kashiwaya

[caption id="attachment_155991" align="alignnone" width="1340"] Shrimp and vegetable jelly with stewed octopus and sea urchin[/caption]

As the only overseas branch of the Michelin three-starred restaurant Kashiwaya in Osaka, Kashiwaya Hong Kong is something of a gem. They, too, have received two stars from the Michelin Guide since 2017 and continue to offer Japan's haute cuisine -- otherwise known as kaiseki -- to its guests. In a recent tasting, we were lucky enough to try a seasonal tasting menu that featured a beautiful sakizuke (or appetiser) of shrimp and vegetable jelly with stewed octopus topped with sea urchin, Japanese gourd and okura.

Kashiwaya, 8/F, 18 On Lan Street, Central, Hong Kong; +852 2520 5218

La Petite Maison

[caption id="attachment_155970" align="alignnone" width="2362"] Warm prawns with olive oil[/caption]

La Petite Maison has been open for almost a year in Hong Kong, but there's one classic dish we keep going back for: warm prawns with olive oil. One bite of this simple dish instantly transports you to summery Niçe, basking in the sun and dining alfresco with these fresh prawns, halved and dressed in lemon, basil, sea salt and of course quality olive oil -- the ultimate representation of Niçoise cuisine in summer, if ever there was one.

La Petite Maison, 1/F H Queen's, 23-29 Stanley Street, Central, Hong Kong; +852 2887 1113

La Rambla

[caption id="attachment_156317" align="alignnone" width="533"] Carabineros & jamon[/caption]

With sweeping views of the harbour, La Rambla serves up modern interpretations of Spanish dishes. Recently, executive chef Ferran Tadeo has introduced a new dining concept where guests can get up close and personal with the rare premium ingredients and watch as each dish is prepared before their eyes at the chef's table. The star of the show from the seven-course menu is the carabineros & jamon. Freshly flown in are the Josper-grilled 3XL carabineros with Iberico fat roasted in garlic purée and parsley oil; the supersize crustacean boasts the sweet flavours of the sea, and the juicy prawn head tomalley is a true umami treat.

La Rambla, Level 3, IFC Mall, 8 Finance Street, Central; +852 2661 1161

Ramen Cubism

[caption id="attachment_156328" align="alignnone" width="6101"] Twin Shio ramen[/caption]

What’s better than a bowl of ramen? Two bowls. That’s why Ramen Cubism’s Twin Shio limited ramen bowl is sold out daily in Hong Kong and Osaka. The figure-8 bowl holds its famous hot noodles on one side and a cold version on the other. The broth is blended from shellfish, scallops, clams, Hokkaido squid and scallops, and is topped with a 10cm-thick slab of roast pork belly. Single hot or cold servings are also available, but of course, two bowls are better than one.

Ramen Cubism, 27 Wellington Street, Central; +852 2399 0811

Somm

[caption id="attachment_156331" align="alignnone" width="1000"] Grilled Japanese pork BBQ sauce with Hakata cabbage salad[/caption]

The Landmark Mandarin Oriental’s new French neo-bistro is good for any time of day, be it breakfast or dinner, and it's best enjoyed with a tipple on the side. Led by the hotel’s team of sommeliers, the menu lends itself to complement the wine-driven dining experience with over 1,000 bottles to choose from and 100 wines and sake available by glass. It's hard to single out one favourite dish here as all are equally tasty. For meat lovers, we recommend the grilled Japanese pork with BBQ sauce and Hakata cabbage salad, which is lusciously rich in flavour with just the right amount of acidity in the greens and sauce to balance out the fat.

Somm, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central; +852 2132 0055

Zuma

[caption id="attachment_156330" align="alignnone" width="2720"] Tomato salad with roasted eggplant and ginger dressing[/caption]

When it comes to brunch, contemporary izakaya Zuma is almost an institution, but there’s more to just unlimited food and free-flow booze here. We tried their new summer menu and found that their à la carte dishes are just as impressive as the buffet they’re known for. The simple tomato salad with roasted eggplant and ginger dressing is a refreshing start to the meal to whet your appetite for what’s to come. The tangy dressing gives way to really showcase the sweetness of the slightly char-grilled fruit.

Zuma, Level 5 & 6, Landmark Atrium, 15 Queen’s Road Central, Central; +852 3657 6388

The post The Top 10 Dishes We Ate in July 2019 appeared first on Prestige Online - Hong Kong.

In a city with endless new restaurant openings, this summer sees a surge in eateries of all kinds popping up around town: from casual concepts by well-established chefs like Shane Osborn of Arcane, to Michelin-starred chef Julien Royer’s first Hong Kong venture, to The Landmark Mandarin Oriental’s new sommelier-led casual neo-bistro. There’s no better time than the fun summer months to check out all the newcomers. Here are 13 new Hong Kong restaurants to add to your upcoming reservations list.

L'Envol

[caption id="attachment_148939" align="alignnone" width="1890"] Roasted Brittany John Dory cooked in stone pot, L'Envol.[/caption]

The St. Regis Hong Kong has been making quite the buzz since its opening. Adding to the hurrah is its new restaurant, L’Envol, by Chef Olivier Elzer. Everything about this place embodies French fine dining, from its contemporary salon interiors to the painstakingly detailed dishes, to the incredibly impressive cheese and wine room: a cave with over 25 different varieties of French cheese!

L'Envol, 3/F, The St. Regis Hong Kong, 1 Harbour Drive; Wan Chai; +852 2138 6818 [inline_related_article article_id="148928"]

Louise

[caption id="attachment_149296" align="alignnone" width="1280"] Angel hair with Kristal caviar, black truffle and kombucha, Louise.[/caption]

At the top of the list of Asia’s 50 Best Restaurants is Singapore's two-Michelin-starred Odette, so you can imagine our excitement when its chef, Julien Royer, decided to expand to this part of the world with Louise. Taking over Aberdeen Street Social at PMQ, the new restaurant serves a fresh take on traditional French cuisine in a casual setting.

Louise, PMQ, 35 Aberdeen Street, Central; +852 2866 0300  [inline_related_article article_id="145462"]

SOMM

[caption id="attachment_149212" align="alignnone" width="3543"] Bar seating area, SOMM.[/caption]

Backed by a passionate team of sommeliers led by the hotel’s wine director, John Chan, SOMM is proud to house Hong Kong's widest range of wine and sake by the glass (over 1,000 to be exact), making it a popular spot to pop in for a quality pour. Serving breakfast, lunch and dinner, SOMM’s European-style cuisine features predominately Japanese ingredients designed to pair with its bottles, reversing the order for a change to really focus on its drinks list.
SOMM, Landmark Mandarin Oriental, 15 Queen’s Road Central, Central; +852 2132 0188

Castellana

[caption id="attachment_149201" align="alignnone" width="4993"] Lake fish soup, Castellana.[/caption]

If you don't spend much time in Causeway Bay, it's time to make trip for a change of scenery at Castellana. The Piedmontese fine-dining restaurant focuses on classic dishes and ingredients from Northern Italy, particularly outstanding wine and truffles. Truffles are served table side and guests are encouraged to shave as much as they wish on their dishes.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028[inline_related_article article_id="148930"]

Cornerstone

[caption id="attachment_149200" align="alignnone" width="1333"] Tagliatelle with semolina, smoked sausage, mushrooms and peas, Cornerstone.[/caption]

Little brother to French fine diner Arcane, The Final Table chef Shane Osborn’s new restaurant takes a more relaxed and casual approach. Conveniently located on Hollywood Road, Cornerstone is an all-day dining spot serving elevated comfort food like smoked salmon on malt bread, Wagyu bavette and fresh homemade pastas.

Cornerstone, 49 Hollywood Road, Central

Kinship

[caption id="attachment_149207" align="alignnone" width="7078"] Smoked Faroe Islands salmon, Kinship.[/caption]

Celebrating the lasting bonds of family and friendship (hence the name of the restaurant), former executive chefs of Lily and Bloom, Chris Grare, and Gough’s on Gough, Arron Rhodes, join forces to create their first co-venture restaurant, Kinship. The farm-to-table concept focuses on sustainability, sourceing from local suppliers in Hong Kong as much as possible. 

Kinship, 3/F, 2 – 4 Shelley Street, Central; +852 2520 0899

The Leah

[caption id="attachment_149328" align="alignnone" width="6243"] Chicken and leek pie, The Leah.[/caption]

After his global tour with One Star House Party, British chef James Sharman returns to Hong Kong with new British restaurant The Leah. The style of food served here is based on the chef’s personal experiences more than his training or a single type of cuisine. He describes it as super hearty, unfussy, good British food, done right. Look out for simple classics like chicken and leek pie, or Scotch egg and solders as well as reimagined dishes of scallops, leeks and black pudding.

The Leah, 3/F, Lee Gardens Two, 28 Yun Ping Road, Causeway Bay; +852 2337 7651  [inline_related_article article_id="149326"]

Le Pain Quotidien

[caption id="attachment_149488" align="alignnone" width="5700"] Interiors of Le Pain Quotidien, Tsim Sha Tsui.[/caption]

The simple task of searching for a quality Western bakery in Hong Kong is more daunting than one would think. Good bread is hard to come by, but few and far between, there are a few notable spots to get a rustic loaf or a cheeky pastry. Happily, Le Pain Quotidien has just opened its fourth branch in Tsim Sha Tsui, adding to the existing branches in Wan Chai, Admiralty and Elements.

Le Pain Quotidien, Shop G3, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui; +852 2352 4588

Nhau

[caption id="attachment_149350" align="alignnone" width="6720"] 40n fish sauce dry aged striploin, Nhau.[/caption]

Just a stone’s throw away from Man Mo Temple, Nhau is Chef Que Vinh Dang’s first Vietnamese concept -- a cumulation of heritage, culinary experience and passion for innovation. Don’t expect your everyday bowl of pho though, because at Nhau, they serve a modern take on Vietnamese flavours using French cooking techniques like the popular banh mi rice tacos and 40n fish sauce dry aged striploin.

Nhau, 12 Circular Pathway, Central; +852 3612 4568 [inline_related_article article_id="142750"]

Rajasthan Rifles

[caption id="attachment_149221" align="alignnone" width="1280"] Dinner spread, Rajasthan Rifles.[/caption]

Good news for residents of The Peak: Black Sheep Restaurants has opened its first establishment in the area. Under the culinary direction of Executive Chef Palahs Mitra of Michelin-starred New Punjab Club, Rajasthan Rifles is the place to find hearty Anglo-Indian fare such as soola salmon served on a sizzle plate, smoky plates of goat seekh kebab and classic comforts like butter chicken.

Rajasthan Rifles, G/F, The Peak Galleria, 118 Peak Road, The Peak; +852 2388 9974

Sip Song

[caption id="attachment_149211" align="alignnone" width="900"] Jungle curry clams, New Zealand Cloudy Bay clams, Thai wild ginger, green pepper corns, Sip Song.[/caption]

The Pulse strip is a nice place to cool off from the summer heat down by Repulse Bay Beach. And now with the opening of Sip Song -- Thai Eatery & Bar, weekenders can enjoy Southern Thai comforts from their coast at ours. Menu highlights include jungle curry clams, whole steamed mullet fish, hanger steak and banana roti pancake.

Sip Song, Shop 114 & 115, The Pulse, 28 Beach Road, Repulse Bay; +852 2328 8285

Tapa Room

[caption id="attachment_149489" align="alignnone" width="5400"] Barcelona-style grilled red prawns, Tapa Room.[/caption]

For some wholesome Spanish fare and a couple of cocktails, Tapa Room is a friendly neighbourhood joint that offers just that. Home cook turned chef, Kora Wong heads up the kitchen where she whips up classics like tortilla de patata, Iberico ham croquets, foie gras bikinis, and a killer piri piri whole roasted chicken.

Tapa Room, Gloucester Hotel, 217 – 218 Gloucester Road, Wan Chai; +852 2881 8877

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