CocoBites: Hong Kong Foodie News for July 2015

The Art of Food

Already famous among gastronomes for its quality private kitchens, Aberdeen is adding a new sure-to-be-classic to the list this summer. Arrestingly located on the sixth floor of an industrial building in Wong Chuk Hang, Dine Art is a new Italian private kitchen that combines food with fine art. Seating a maximum of 24 guests, the restaurant offers Chef Cosimo Taddei’s (of Domani fame) signature Italian dishes, such as his Goose Liver Ravioli and Roasted Beef Tenderloin. Meanwhile, diners will be visually treated to the restaurant’s stimulating artwork, which comes from all around the globe.

Dine Art, 16/F, Kwai Bo Industrial Building, 40 Wong Chuk Hang, Aberdeen (+852 2805-8555)


Sweet Sipping

This summer, Brick Lane is giving you the chance to satisfy your sweet tooth whilst pissing off your liver. To celebrate bartender Paul Chan’s ascension to the final round of the Diaego World Class Hong Kong and Macau Bartender of the Year contest (oooh, get him), the resto/bar is launching a new dessert and cocktail menu. A Lemon Tart is apparently the perfect match for an Espresso Martini, and who could say no to Red Velvet Cake with a Red Margarita (even if only for a baller Instagram shot)?

Brick Lane, Shop 404, 4/F, CITIC Tower, 1 Tim Mei Avenue, Admiralty (+852 2363-2500)
 


Go Fish

 

Hong Kong’s local villages have long been known for their fresh seafood, and Ming Court’s Executive Chef Mango Tsang (sweet name, dude) is smart enough to take advantage of this. The Michelin-starred Chinese restaurant has introduced fresh catches from Hong Kong villages to their signature dishes. The newly added Sautéed Dried Mantis Shrimp with Shredded Barbecue Pork will feature shrimp directly sourced from Lamma Island, while the steamed Spanish Iberico Pork Loin will be flavoured with dried shrimp paste from Ma Wan Island. Exciting news for both local fishermen and foodies!

Ming Court, 6/F, Langham Place, 555 Shanghai Street, Mong Kok (+852 3552-3300)
 


La Saison d’Été

Summer is surely the season to try something new, and French restaurant La Saison is doing just that with a souped up menu replete with innovative dishes made from fresh seasonal ingredients. On the appetiser side, there’s the Smoked Duck Foie Gras with Rhubarb and Beetroot (HKD368), while main courses include Steamed Sea Bream with Tomato Confit and Rabbit Mustard Sauce (HKD368). Miam!

La Saison, 2/F, The Cameron, 33 Cameron Road, Tsim Tsa Tsui (+852 2789-8000)
 


Dial a Butcher


 
It seems that everyone in the city is crazy about The Butchers Club Burger. To help you beat the insane lunch hour queues, you can now have some of that meaty goodness delivered straight to your office with the restaurant’s new delivery service. Providing drop-offs to select offices in Central, Admiralty and Wan Chai, Butchers Club deliveries will run for lunchtime and happy hour, with burgers, Peroni beers and soft drinks that can be selected on their website. Order before 11am for lunch or 5:30pm for happy hour and you and your carnivorous colleagues will be all set.

Order from The Butchers Club website.
 


Holy Crêpe!

 
French restaurant La Crêperie has swept foodies off their feet since it opened in Sheung Wan in 2011 and expanded to Wan Chai in 2012. Now, the eatery is opening a third Causeway Bay branch at the new L Square, where diners will enjoy some of the crêperie’s saucy specialties, from the savoury fried-scallops with fondue of leek crêpe “La Capitaine”, to the sweet passion fruit and mango sorbet based “Sexy Suzette.”

La Creperie, 8/F, The L Square, 459-461 Lockhart Road, Causeway Bay (+852 2898-7123)
 


Steak Out

 

 
Following last month’s visit from the King of Carbonara, Italian restaurant Isono will be continuing its Roman Holiday by adding the Bistecca Fiorentina, a classic Tuscan dish, to the menu. The steak will be served in the traditional way, thickly cut to be shared, and dressed in simple olive oil and salt to reveal its meaty flavour. Priced at HKD980 and paired with grilled vegetables, the dish can be shared between two to four diners, though, of course, nobody would judge you if you ordered the whole steak to yourself. Just kidding. Everyone would.

Isono, Shop H601-H608, 6 /F, Hollywood, PMQ, 35 Aberdeen Street, Central (+852 2156-0688)


Seafood in the Breeze


 
Famous for its chill harbourside vibes, Kennedy Town eatery Kinsale is breezing into the summer with a new menu for all seafood-loving families. Joining Executive Chef Christopher Kerr’s repertoire is the rather overwhelming Seafood Tower (HKD699), which consists of cold poached lobster, shrimp, oysters, king crab legs, and more; Grilled Canadian Lobster (HKD328 for half, HKD528 for whole); and for the seafood-saturated diners, a Bone-in Grilled Pork Chop (HKD198).
 
Kinsale, Shop 3, G/F, New Fortune House, 3-5 New Praya, Kennedy Town (+852 2796-6004)
 


Sushi Sensei

Hongkongers can’t get enough of Japanese food, and Epicurean Group’s new sushi joint is not one to be missed. Conveniently located in the IFC mall, Sushi Sei is helmed by veteran sushi chef Kaoru Mitsuhashi, whose 20 years of culinary experience include an appearance on BBC with Gordon Ramsay. With top quality ingredients, the restaurant offers a wide range of sushi, sashimi and other delish Japanese fare.
 
Sushi Sei, 2016, ifc mall, 8 Finance St, Central (+852 2387-3377)


Sushi and Sake at Soho

 

Hip Soho eatery Taku has devised three new promotions for the season to satisfy our gluttonous and possibly alcoholic cravings. A new Happy Hour offer serves up inexpensive Japanese nibbles (HKD28 for two grilled chicken wings), draft beer and the restaurant’s signature cocktails (Sake Sangria, for one). Not enough? Their Monday Madness special is two hours of an all-you-can-eat dinner of sushi, yaikmono and more, as well as free-flow beer, sangria, and soft drinks, all priced at HKD448. And for those who don’t like to rush, the three-hour weekend brunch offers a feast of much of the same for just HKD308.

Taku, 35 Elgin Street, Soho (+852 2545-9966)

Photo Source: Flickr

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