Stir-Fried Sliced Lobster with Shallot, Red Onion and Spring Onion
at Ying Jee Club
With a glorious history of leading T’ang Court and Duddell's to their Michelin stars, chef Siu Hin Chi has recently joined Ying Jee Club to bring traditional Cantonese dishes to this stylish two-storey venue. Open to the public (instead of a members-only club as the name suggests), chef Siu continues to display his solid cooking skills and a good eye in choosing the best ingredients from around the world.
Take the sliced lobster dish — the lobster weighs just 7 taels, half the size of a standard lobster in Hong Kong, which means the precious chunks of meat require great skills to deep-fry for that crispy skin and soft, yielding texture. At Ying Jee Club, many dishes are available in “per person” portion, providing flexibility in ordering for guests. When asked if he’s pressured to grab a star for the restaurant, chef Siu says: “I always take the stars with a calm heart. In here, I will give my best and my goal is always to delight all our guests.”
Tom Yum Goong
at The Pass
With the allure of wonderful smells accompanied by that tinge of naughtiness at the thought of eating late at night, supper is indubitably an irresistible meal. Now, even more so with the opening of The Pass, a new late night supper club that provides off-menu items cooked by reputable chefs in town in a secret location for eight consecutive Saturdays, starting from September 9.
The line-up of chefs is spectacular. On the list are popular names such as Nathan Green at Rhoda, Aaron Gillespie at 22 Ships and Fung Man-Ip at Duddell's. Each of these chefs will take over the kitchen at an undisclosed venue to cook up a storm. Take this Saturday’s menu prepared by Josh Hartland of Mak Mak, who is turning out a new whimsical take on his restaurant's version of Tom Yum Goong (a spicy and sour Thai soup).
Menus and tickets can be viewed and purchased at Ticketflap, while seats are limited to 20 heads per supper. Guests are asked to gather at Duddell’s before staff will guide you to the secret venue.
Murgh Tikka Angara
at New Punjab Club
Syed Asim Hussain, co-founder of Black Sheep Restaurants, has already opened 14 restaurants in the city including the very successful Ho Lee Fook and Carbone. But New Punjab Club, a 40-seat tandoor grill house featuring Asim’s hometown food —Punjabi cuisine — might just be his most personal project yet.
“Indian food is misrepresented across the world. Diverse, regional fare is lumped under one umbrella. There is no such thing as ‘Indian food'," says Asim. Here, Asim partners with another Punjabi Palash Mitra of Gymkhana, London to helm the kitchen. Stealing the show is the tandoori oven that Asim brings over from his father’s former Indian restaurant The Mughal Room on Wyndham Street. With it, Asim aspires to show guests Indian food isn’t only about curry, but as shown in the Murgh Tikka Angara prepared with yoghurt, spice marinade and mint chutney, they are able to “take something rustic and straight-forward and elevating it with deliberate cooking techniques and premium proteins from a best-in-class chef”.
Roasted Pork Ribs with Sichuan Pepper and Fragrant Garlic
at The Chinese Restaurant at Hyatt Regency Hong Kong, Tsim Sha Tsui
From 21 September to the end of October, The Chinese Restaurant will play host to a month long “The Taste of Canton” dining experience prepared by guest chef Scott Xu. Xu hails from a family of chefs, boasts 15 years of cooking experience and is currently the executive sous chef of Grand Hyatt Shenzhen. His philosophy in cooking focuses on 10 key elements: colour, aroma, taste, inspiration, appearance for the gourmet creations, and crunchiness, freshness, smoothness, tenderness, crispiness for texture. His style is best represented in this roasted pork ribs dish. The rack of ribs is slow-roasted for three hours and basted with the chef’s secret marinade that gives the meat a mixture of savoury spicy flavour, it is highly palatable as well as visually attractive.
Chicken Drumsticks
at MEATS
Opening in SOHO in October, MEATS, as its name suggests, will be a meat-centric bar dishing up traditional and unconventional cuts of meat prepared with raw sea salt or marinated with exciting ingredients ranging from jalapeños to Szechuan peppercorns and coffee grains. Upholding the notion that good meat dishes don’t have to be an expensive starched white-tablecloth affair, it will be a place where you can dig in without worrying too much about table manners. Smaller dishes include bone marrow and chicken drumsticks with kimchi hot sauce and sweet black sesame honey, while larger dishes to share venture into hearty items like Iberian presa and lamb chops rubbed in coffee. Tastebuds tingling with anticipation? You can head to The Optimist where MEATS will stage a pop-up from 10 to 14 and 17 to 21 September, from 6pm to 10:30pm, to have a taste of their dishes before their brick-and-mortar opens. Book your tickets here.
Grilled Sirloin Steak with Pumpkin Purée and Asparagus Purée
at Circa 1913
If you are a fan of food and art, you will love this restaurant located inside Fringe Club, one of Hong Kong’s most vibrant art spaces. Taking up the first floor, the contemporary restaurant and bar serves Japanese-inspired dishes, smaller plates for sharing, as well as delicious handcrafted cocktails. Helming the kitchen is chef de cuisine Anderson Tam and sous chef Ares Wu, who draw inspiration from seasonal ingredients. One of their proudest creations is the beef — using meat only from the prized Akaushi, a breed of red-haired cow loved for its lean beefy flavours and rich taste, this should be the go-to dish for all guests. Don’t go without trying the concoctions shaken and stirred up by bartender Dorothy Lam, who lends a feminine touch to the drinks here. 'Tofu', for instance, is a mix of shochu and mirin infused with katsuobushi (dried fermented skipjack tuna), with soy milk and shiro miso foam — a daring yet delicate drink for those with adventurous palates.
Guilt-Free Afternoon Tea
at The Cakery
Opened for just a year, The Cakery has quickly established itself as the go-to place for the health-conscious to enjoy delicious cupcakes made with natural, nutrient-rich ingredients. Now, bringing the enjoyment to another level, The Cakery latest “Guilt-Free Afternoon Tea” features 100% gluten-free items. On the fan-shaped three-tiered sleek white tray sit savouries including truffle chouquettes and lobster crepes, and sweets such as bite-size cupcakes, mini chia puddings and mendiants. All sweets are promised to be low-sugar or refined-sugar free. To pair with the wholesome tea set is a choice of homemade red date and goji berry tea or ginger spice tea.
