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From a Japanese brunch, to a tiki feast and a new bakery, here’s where to eat in Hong Kong in February 2022.

Here’s Where to eat in Hong Kong in February 2022

Henry

Henry, Rosewood Hong Kong’s modern steakhouse, has recently debuted a revamped menu by new chef de cuisine Mario Tolentino. The selection honours North America’s culinary traditions while making the most of innovative techniques and premium ingredients. Highlights of Tolentino’s new menu include Devilled Japanese Eggs with chilli, pork crackling, sea urchin and 4 grams of Amur caviar; a BBQ Plate that features a selection of some of the steakhouse’s most prized meats and is served with homemade Bloody Mary ketchup, American BBQ sauce and Henry’s Hot Sauce; and Sea Bass Piccata with butter beans, pickled garlic, fried capers and preserved lemon.

Henry, 5/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8888

Censu

Modern Japanese restaurant Censu by head chef Shun Sato has introduced a Saturday brunch featuring a tasting menu, which includes signature dishes and seasonal creations.In celebration of small breweries, guests can also indulge in hand-picked free-flow beers and sakes to accompany the food. The menu includes savoury courses such as Minced Wagyu Katsu Sando, snow-crab Udon andjet-fresh Market Sashimi.

Censu, 28-30 Gough St, Mid-Levels; +852 2997 7009

Mora

Acclaimed chef Vicky Lau,founder and executive chef of TATE Dining Room and Date by TATE, is opening her new and much-anticipated restaurant,Mora. The modern concept, located in Sheung Wan, isinspired by soy and its relevancein Chinese cuisine. A pillar ofAsian gastronomic traditions, thehumble soybean is employedat Mora in multiple preparations and celebrated through different textures, shapes and cooking methods.

Mora, 40 Upper Lascar Row, Sheung Wan; +852 9583 8590

The Baker & the Bottleman

British chef Simon Rogan, the man behind popular concepts Roganic and Aulis, just unveiled his latest concept: The Baker & the Bottleman. The venue, located in Wan Chai’s Lee Tung Avenue, is a bakery by day and a natural wine bar by night. The contemporary bakehouse, led by executive chef Oli Marlow and focusing on sustainability and seasonality, serves traditional English treats such as Breakfast Muffin cooked with semolina and filled with sausage patty, black pudding, brown sauce and fried egg, and a classic Cheese and Ham Toastie. Highlights from the diverse pastry selection include the chocolate Brownie, Pine and Strawberry Jam Doughnuts and Blueberry Swirl.

The Baker & the Bottleman, No. G14 and G15, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai; +852 2386 8933

Popinjays

Just in time to celebrate the Year of the Water Tiger, Popinjays’ famed seafood brunch is getting a new look. The feast starts with a sumptuous and diverse selection of seafood offerings, including oysters, sashimi, Boston lobster and cured salmon. Additionally, the gourmet experience now features a made-to-order live tartare station serving both beef and fish, a melting wheel of Raclette and a pasta station.Don’t forget to leave some space for the dessert buffet.

Popinjays, The Murray, 22 Cotton Tree Dr, Central; +852 3141 8888

Maka Hiki Tropical Bar & Grill

Maka Hiki Tropical Bar & Grill is now open in the up-and-coming Tai Hang neighbourhood. An oasis of exotic drinks and eats, the trendy venue brings the best of tiki culture to Hong Kong. Food and drink offerings, inspired by the tropical islands of the Indian Ocean, Caribbean and Southeast Asia, include Mauritian Tamarind, Mango and Pineapple Salad; Hawaiian Poke Tuna; and the rum-based Maka Hiki Punch with tart maraschino liqueur and grapefruit.

Maka Hiki Tropical Bar & Grill, 2/F, The Corner House, Little Tai Hang, 98 Tung Lo Wan Rd, Tai Hang; +852 2155 1777

Bacchus Wine & Restaurant

A Japanese sea urchin and black Angus beef sirloin roll with Shiso and pickled Shimeji mushrooms is now served at newly opened Bacchus Wine & Restaurant, a go-to destination for passionate wine lovers and foodies alike.

Bacchus Wine & Restaurant, 3/F, Hollywood Centre, 233 Hollywood Rd, Sheung Wan; +852 3750 5200

“Where to Eat in Hong Kong in February 2022” is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This February 2022 appeared first on Prestige Online - Hong Kong.

From a white truffle menu, to a Balinese feast, here’s where to eat in Hong Kong in November 2021.

Here's Where to eat in Hong Kong in November 2021

Poem

Popular Indonesian restaurant Poem has introduced a new autumn-winter menu. The selection follows Balinese traditions, while creating dishes that also capture the harmony between products and flavours. Appetisers include a vegan king mushroom pan seared and served with roasted beetroot sambal and garlic oil, and slow-cooked octopus with spicy balado sambal and sweet chilli sauce. Fresh seafood, a staple in Bali, takes centre stage in the restaurant’s new mains with dishes such as a whole grilled seabass marinated in a piquant chilli sauce, and Jimbaran lobster cooked with a bold barbecue sauce.

Poem, 5/F, LKF Tower, 33 Wyndham St, Central; +852 2810 6166

Gelato Messina

Blacksheep’s Gelato Messina recently opened on Pottinger Street. The group’s first traditional gelateria serves 35 classic flavours and an ever-changing line-up of specials, such as the grand creation featuring Hong Kong Milk Tea and Egg Tart.

Gelato Messina, 37 Pottinger St, Central

Duddell's

With the hairy-crab season in full swing, one-Michelin-star Cantonese restaurant Duddell’s has created a special limited-edition menu featuring Shanghainese hairy crabs from Hokkaido. The six-course Hairy Crab Tasting Menu with Sake pairing features popular Cantonese classics such as xiaolongbao and hairy-crab coral; braised rice noodles in ishinabe, and hairy-crab coral and steamed fresh whole Hokkaido hairy crab.

Duddell's, 1 Duddell Street, Central; +852 2525 9191

nüte

Inspired by science-driven nutrition, nüte celebrates health-conscious living with tasty food featuring natural ingredients. The latest addition to BaseHall, Central’s trendy food court, nüte’s menu includes ignature grab-and-go Icebar smoothies and smoothie bowls, designed to boost immunity or detox. Two varieties of wholesome tartines and Japanese grain bowls are also available for a down-to-earth snack or meal.

Basehall, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central; +852 3643 0865

Yung Kee

Yung Kee recently unveiled its revamped premises and menu in an effort to celebrate and revive Hong Kong’s traditional dining culture. Founded in 1936, the heritage restaurant and brand are particularly famous for its roast goose. Two floors of the historic location in Central have been refurbished to combine contemporary design and nostalgic elements. When entering the restaurant, guests can now admire Yung Kee’s original booth seating, an ode to its past as a dai pai dong.

Yung Kee, Yung Kee Building, Wellington St, Central; +852 2522 1624

Radical Chic

A dish of Tartufo Bianco e Amaretti (white truffle with Amaretti biscuits) can be enjoyed at upscale Italian restaurant Radical Chic as part of its new white-truffle degustation menu, which ushers in Piedmont’s “white diamonds” season

Radical Chic, ICC, Shop B1, Level 101, 1 Austin Rd W, Tsim Sha Tsu; +852 3618 7880

Bibi & Baba

Helmed by Head Chef Ho Wai-Kong, Bibi & Baba recently unveiled its new Off-Menu selection that features classic Singaporean and Malaysian dishes. The menu includes sambal stingray, Singaporean chilli crab, cereal prawns, beef rendang with rice and much more. Go hungry as the portions are bigger than normal. It’s worth noting that some of the dishes on the Off-Menu cannot be ordered a-la-carte. The set menu is only available by advanced 48-hours pre-order for a minimum of 6 guests for lunch and dinner.

Austin Miao, Branded Content Manager 

Bibi & Baba, 1-7 Ship St, Wan Chai; +852 2555 0628

Little Bedu

In celebration of its third anniversary, Middle Eastern restaurant Bedu is expanding its brand with the launch of Little Bedu, a takeaway-only concept also located on Gough Street. An extension of executive chef Corey Riches’ values and passion for modern Middle Eastern cuisine, the restaurant serves creations inspired by the region’s vast culinary traditions. New signatures include Jordan, with lamb and labneh; Beirut, with spiced chicken and tabouli; and Egypt, with falafel and hummus.

Little Bedu, Shop 2, G/F, 49-51a Gough St, Central

Felix

This autumn, Jay Gatsby comes to Hong Kong to host a series of exclusive dinners at The Peninsula’s Felix. Inspired by a New York City speakeasy and a golden age of elegance and ground-breaking gastronomy, the immersive dining experience is organised in partnership with the award-winning Secret Theatre company. For the occasion, chef de cuisine Juan Gomez has prepared a selection of imaginative dishes whose origins can be traced back to the glamorous decade of a century ago.

Felix, 28/F The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6778

“Where to Eat in Hong Kong in November 2021” is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This November 2021 appeared first on Prestige Online - Hong Kong.

From an autumn Middle Eastern feast to a revamped Italian American social club, here’s where to eat in Hong Kong in October 2021.

Estro

Celebrated Italian chef Antimo Maria Merone has opened his first independent restaurant, in Central’s Duddell Street. Estro — it means inspiration — focuses on elevated Neapolitan cuisine with deeply personal dishes and unexpected pairings. The debut seasonal menu draws inspiration from Merone’s childhood dishes, which are audaciously innovated through elegant plating and techniques. Highlights include Pigeon Under Ashes, a nod to Mount Vesuvius served with an artichoke cooked in its own ashes and a sauce made with Piedirosso wine, and Tomato Homage, which explores the fruit’s complex textures with processes that include poaching and clarifying.

Estro, 2/F, 1 Duddell St, Central

Maison Libanaise

As part of the autumn plated series, Maison Libanaise is launching a Fête d'Automne menu with creations that include whipped feta with smoked honey and Samke Lubieh, a crispy snapper fillet served with peas and a Beiruti pesto.

Maison Libanaise, 10 Shelley St, Central; +852 2111 2284

Roganic

Michelin Green-star recipient Roganic has announced a Friends with Sustainability series to join forces with the city’s hospitality leaders and raise awareness of sustainable practices. The initiative kicks off with the Roganic x Whey x Ando x Grassroots Initiatives lunch, followed by Zero Waste Cocktail Dinner with Darkside and a finale dinner celebration of Local Heroes to wrap up the month.

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

Frank's

The Italian American restaurant and club Frank’s has reopened after a summer revamp. The venue, inspired by social clubs of the Italian diaspora in New York and New Jersey, serves a revitalised selection of classic dishes that traditionally defi ne the subculture. Among the popular Frank’s Originals served in the upstairs dining room are Meatballs and Linguine Clams.

Frank's, Harilela House, G/F & 1/F, No. 79 Wyndham St, Central; +852 9097 9730

Krug

For the sixth Krug x Single Ingredient programme, 11 Krug Ambassades Chefs unleashed their imagination on the humble onion. Eager to create memorable experiences, they travelled to India for a deeper understanding of the ingredient and to conceptualise an onioninspired dish that could perfectly pair with a glass of Krug Grande Cuvée or Krug Ros.

Dishes available at various restaurants around Hong Kong, including Restaurant Petrus, Island Shangri-la, Level 56, Supreme Ct Rd, Central; +852 2820 8590

Bâtard

Singapore native Natalie Eng has joined celebrated bistro-chic Bâtard as pastry chef to work with Aven Lau and introduce new nature-inspired dishes. Eng’s desserts, deeply rooted in her creative mindset, are complex and yet indulgent. One of her first creations is Palmito, a sugar-laminated puff pastry similar to a palmier, paired with thyme-infused diplomat cream and chestnut honey.

Bâtard, Shop E, Viking Court, 165-166 Connaught Rd W, Sai Ying Pun; +852 2318 1802

Morty's

Trendy diner Morty’s has partnered with plant-based company Karana to create an ingenious version of the classic Cubano sandwich with meat-free pork made from Sri Lankan jackfruit.

Morty's, Shop 8-10 Wing Fung Street, Wan Chai; +852 3665 0890

SOMM

SOMM at The Landmark Mandarin Oriental has recently welcomed new chef de cuisine Terry Ho, previously sous chef at the two-Michelinstar Arbor. Working closely with Richard Ekkebus, Ho has introduced new exciting dishes like Raw Shima Aji “Kombujime” with kyuri, celtuce and shiso, and Dry Aged Challans Duck Breast with butternut squash, pumpkin seed praline and duck jus.

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

"Where to Eat in Hong Kong in October 2021" is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This October 2021 appeared first on Prestige Online - Hong Kong.

From a brand new Okinawa-inspired eatery to a revamped Michelin star experience, here’s where to eat in Hong Kong in September 2021.

Awa Awa

Calling all pickle lovers! From bitter melon, celtuce, mango, Hadama spinach & Shiitake mushroom, Awa Awa is not playing around when it comes to pickling fruits and veggies. Each pickled item carries its own unique flavour and when enjoyed all together, offers a contrasting range from the tanginess to the crunch. Additionally, new Okinawa-inspired trendy spot Awa Awa serves a range of dishes that encapsulate the diverse culinary traditions of Japan’s southernmost archipelago.

Awa Awa, Shop E&F, Upper Ground Floor, 42 & 44, Peel St, Central; +852 2178 1838

Giacomo

After spending 20 years working in Hong Kong’s most prestigious Italian kitchens, 81⁄2 Otto e Mezzo Bombana and Tosca di Angelo alum chef Keith Yam recently joined new restaurant Giacomo as executive chef. The concept, located in Causeway Bay, focuses on elegant Southern Italian cuisine and combines sophisticated plating and service with the genuine and bold flavours of the area. Among the chef’s signature dishes are marinated red-prawn Gambero Rosso in champagne tomato sauce with oscietra caviar, and Brittany blue lobster Sardinian gnocchi, made in traditional style with durum-wheat semolina flour and paired with Hokkaido sea urchin.

Giacomo, Crowne Plaza Hong Kong Causeway Bay; +852 3980 3008

G Room Bar & Lounge

G Room, Gaia group’s new dining destination in K11 Musea, brings together western and eastern flavours in a tapas-bar format. With a strong focus on jet-fresh seafood, this unique culinary experience elevates mediterranean classics with southeast Asian ingredients, techniques and flavour profiles, through elegant dishes such as whole lobster paella, abalone Shisho sea-urchin pasta and g room seafood platter.

G Room, Shop 504, 5/F, K11 MUSEA, Tsim Sha Tsui; +852 2332 6662

Écriture

Two Michelin-star contemporary French restaurant Écriture is offering new thematic tasting menus in tandem with a refreshed interior. In the eight-course Library of Flavours, executive chef Maxime Gilbert and chef de cuisine Héloïse Fischbach take guests on a journey to discover their latest innovative interpretation of French and Japanese ingredients. The Vegetal Menu, on the other hand, celebrates vegetables from around the region and the world in dishes that include a creative version of ratatouille, in which a pineapple tomato wrapped in kombu is oven-roasted to bring out a charred flavour.

Écriture, 26/F H Queen's, 80 Queen's Road Central, Central; +852 2795 5996

1908bc

Inspired by the comfort dishes found in Chinese restaurants and takeaways around Britain, the new 1908bc is named after the year in which the country’s first such restaurant opened; “BC” stands for British Chinese. Conceptualised by Suzanna Ho, a British-born Chinese of Hong Kong origin who grew up in a family that ran Chinese takeaways, the menu is a collection of old and new recipes that encapsulate the atmosphere and flavours of an era. One of the most anticipated dishes — and a UK favourite — is chip-shop curry, a unique blend of Chinese, British and Indian influences.

1908bc, 5/F, The Pemberton, 22-26 Bonham Strand, Sheung Wan; +852 2116 4668

Radical Chic

Radical Chic, a new Italian fine- dining venue helmed by chef Andrea Tarini, has opened on the 101st floor of the International Commerce Centre in West Kowloon. Offering a new, “radical” menu that combines innovation, finesse and seasonal products, the venue also boasts breathtaking views and a contemporary ambience. Having worked with culinary legends such as Mauro Uliassi and Heinz Beck, Tarini brings to the city creations like deep- fried frog legs with tomato jam and cappello del prete alla carbonara, which features a special homemade pasta stuffed with pecorino romano, parmigiano, guanciale, black pepper and egg yolk.

Radical Chic, International Commerce Centre (ICC), Shop B1, Level 101, 1 Austin Rd W, Tsim Sha Tsui; +852 3618 7880

Sushi Mamoru

Leading Nation has unveiled the group’s first traditional edomae sushi concept. Sushi Mamoru, which means “protect” in Japanese, represents chef Hirofumi Chiba’s 20 years of commitment to preserve centuries-old culinary traditions. The Takumi Omakase includes more than 20 dishes that celebrate seasonality through different points of view, while championing sustainability and freshness. A self- proclaimed fish geek, Chiba brings to the sushi counter a memorable experience that combines preservation and innovation, from hand-blended aged Hokkaido rice to wasabi sourced directly from farmer Keiichi Tashiro in Shizuoka.

Sushi Mamoru, Shop 2G, 32 Oi Kwan Rd, Wan Chai; +852 2133 5700

Moxie

A dish of roasted Jerusalem artichokes with haricot vert, endive and hazelnut bagna cauda can now be enjoyed at arcane collective’s new restaurant Moxie, in Landmark. The menu focuses on a fresh approach to conscious all-day dining, with a selection centred around contemporary pescatarian and vegetarian dishes.

Moxie, Shop 203, Alexandra House, 18 Chater Rd, Central; +852 2718 8211

Dim Sum Library

After the success of its Xiaolong Bao Series, Dim Sum Library is offering four innovative reinterpretations of one of Hong Kong’s most popular recipes, har gau. The renditions comprise: oregano har gau, which is inspired by Mediterranean flavours; aged mandarin-peel har gau, created with traditional Chinese methods to marinate and dry the skins of small mandarins; dill har gau, which uses the popular aromatic herb to bring out botanical notes; and Yuzukoshō har gau, created in collaboration with Japanese restaurant Shiro and inspired by Kyushu culinary specialities.

Dim Sum Library, various locations including Shop 1028B, 1/F, Elements, 1 Austin Rd W, Tsim Sha Tsui; +852 2810 0898

"Where to Eat in Hong Kong in September 2021" is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This September 2021 appeared first on Prestige Online - Hong Kong.

From exiting new openings, to Middle Eastern street food and summer treats, here’s where to eat in Hong Kong in July 2021.

Asaya Kitchen at Rosewood Hong Kong

Led by culinary director Fabian Altabert and offering Mediterranean fare, Asaya Kitchen at Rosewood Hong Kong has recently reopened for lunch and dinner. Staying true to the restaurant’s philosophy of prioritising fresh produce and techniques that maintain their unique properties, the new à la carte menus feature pickled and fermented organic ingredients as well as dishes that highlight the rich flavours Southern Europe. New must- try highlights include Spanish octopus with charred, smoky eggplant, Juniper salt and preserved lemon; and Italian red prawns crudo with chickpea hummus, espelette pepper and Arbequina olive oil.

Asaya Kitchen, 6/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8732

181 at Fortnum & Mason

181 at Fortnum & Mason Hong Kong has recently introduced a new flambé menu that honours classic English recipes and brings its 312 years of food-and-drink expertise to the table. The selection includes all-time favourites such as beef Wellington served with dauphinoise potatoes, green beans and peppercorn sauce; seabass with chilli and garlic served with creamed spinach; and whole red master chicken. The menu also includes traditional appetisers from around the UK, like rarebit and Middle White pâté en croûte.

181 at Fortnum & Mason, Shop 022, G/F, K11 Atelier Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; +852 3916 8181

Taqueria Super Macho

Trendy Taqueria Super Macho is now offering early week Mexican sharing-style feasts as a part of a Plated Summer Series by Black Sheep Restaurants. Inspired by Latin American summers and parties by the beach, the fiesta kicks off with a basket of crispy tortilla chips served with house-made guacamole, salsas and salt- rimmed margaritas, while mains include yellowfin tuna tostada and a Baja-style spread of crema-smothered Mexican street corn and soft tortilla tacos.

Taqueria Super Macho, 33-35 Bridges St, Central; +852 2333 0111

Fiamma by Enrico Bartolini

Since its opening last September on Victoria Peak, Fiamma by Enrico Bartolini, led by Italian head chef Paolo Olivieri, has created a cult following. The new five-course Chef’s Tasting Menu is inspired by Olivieri’s career and passion for complex flavours and texture combinations. Highlights of the new exclusive selection include fassona beef tartare topped with buffalo mozzarella sauce, quail-egg yolk and garnished with edible spring flowers and house-made tortellini served with cacio e pepe (cheese and pepper) sauce. Themed around summer, the à la carte menu also welcomes new dishes that include acquerello risotto served with jumbo green asparagus and caciocavallo cheese.

Fiamma, Shop G02, G/F, Peak Galleria, 118 Peak Rd, The Peak; +852 2657 0800

Francis at Basehall

Popular Israeli restaurant Francis has recently landed at Basehall, Central’s multi-concept food hall. Inspire by the street food of Tel Aviv and other cities around the region, rotisserie meats are the signature offering. Highlights include za’atar spiced chicken served with moudadara (a spiced rice with lentils and caramelised onion) and beef short rib shawarma. For vegetarians, the outlet offers sabich (an Israeli sandwich stuffed with fried eggplants and other condiments) asa signature item.

Basehall, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central; +852 3643 0865

Margo

The latest opening from the group behind Elephant Grounds and The Diplomat includes a modern European brasserie and an intimate drinking den dedicated to that most sublime of American inventions: the martini. Dubbed Kyle & Bain and Margo, the new concepts carry the creative imprint of previous Leading Nation efforts to bring together multiple unique F&B experiences under a single roof. The restaurant, Margo, represents an energetic new take on brasserie cooking by German chef Mario Paecke. Dishes to look out for include the Rainbow Trout Confit with a hearty, German home-style potato salad using Bavarian potatoes, grilled leek and tangy pickled radish and a sweet and savoury Seasonal Salad with rhubarb, German Belper Knolle cheese, and local pepper and honey from the same farm.

Margo, G06, 9 Queen's Road Central, Central; +852 2130 7731

Censu

Recently soft-opened in NoHo’s Gough Street, Censu by Shun Sato, who previously led the kitchen at Fukuro, Ho Lee Fook, Belon and Armani/Aqua, serves dishes inspired by nostalgic izakaya cooking as well as the chef's experiences around the globe. Dishes in the trendy eatery's debuting menu include Squid White Kimuchi, sliced squid sashimi prepared in Ika Somen style with white kimchi fermented with green apple and daikon; Unigiri, a risotto-style dish featuring onigiri cooked and served in abalone dashi, topped with jet-fresh uni, and Zucchini Flower Tempura, deep-fried Dutch zucchini flower filled with a creamy scallop prawn mousse and completed with a delicate truffle purée made of shiitake mushrooms, Madeira wine and truffle.

Censu, 28-30 Gough St, Central; +852 2997 7009

Pici Kennedy Town

Famous pasta bar Pici has recently opened a branch in Kennedy Town. Serving its famous classic fresh pasta dishes as well as daily specials and new additions, the vibrant eatery is a perfect addition to the neighbourhood's growing dining scene. We absolutely love the slow-cooked beef cheek pappardelle, Ravioli Codfish with spinach dough, capers and olives (a Kennedy Town exclusive), and the selection of fresh appetisers (especially the beef carpaccio and tuna tartare). Don't forget to order one of Pici's now-iconic desserts.

Pici, 55 Cadogan St, Kennedy Town; +852 2699 1033

TATE Dining Room

Two Michelin-star TATE Dining Room by Chef Vicky Lau has launched the new Ode to Fruit lunch menu, the latest instalment in the restaurant's single ingredient lunch series. This month, TATE is celebrating summer fruit and its colours through delicate and seasonal dishes like Aggregate, a Summer Parfait of Strawberry and Tomato, Sweet Shrimp, Veil of Yogurt Espuma and Ossetria Caviar, and Pome, Aubergine with Crispy Tofu and Bordelaise Sauce.

TATE Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172

Club Rangoon

Trendy Burmese eatery Club Rangoon is celebrating its first anniversary with a special set menu that honours customer favourites and signatures dishes. The selection stars with Samusa and Village Style Egg Curry Bites, followed by a generous spread of noodles and Mohinga, Myanmar's delicious national dish with a rich and aromatic lemongrass and catfish broth. Club Rangoon will anso be celebrating with all-you-can-eat Samusa Parties at the restaurant's kiosk.

Club Rangoon, Ground Floor, 33 Aberdeen St, Central; +852 2503 3077

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