THE LITTLE FLOWER OF SHIP STREET

Newly opened Rosita delivers soul-soothing and contemporary New Latin American cuisine in the heart of Hong Kong’s Wan Chai district.

a hug from within, especially when paired with a buttery 2021 Rutini chardonnay from Mendoza.

Balbi and Chaneton continue to pay homage to their roots, tweaking the classic guiso soup and elevating it with juicy lobster, a rich lobster bisque, and thimble-sized gnochetti sardi , the perfect match for a Barda pinot noir from Patagonia that’s laced with summer fruit notes. It’s also the perfect precursor to seared beef tenderloin, served with baby onions, mushrooms and a rich jus.

Combined with the hardest of Hong Kong finds — crisp, intelligent, and attentive service — dinner at Rosita is enough to want winter to last forever. rosita.hk – NICK

WALTON

There’s nothing better than tasting a chef’s passion in their food and that’s exactly what foodies will find at Rosita, the newest culinary opening on Hong Kong’s vibrant Ship Street. The creation of Michelinrecognised chef friends Agustin Ferrando Balbi (Andō) and Ricardo Chaneton (MONO), and helmed by Marco A. Livoti, this intimate little eatery taps into the ethos of ‘new’ Latin American cuisine with homely, yet elegant dishes packed with flavours that are both authentic and innovative.

Positioned as ‘semi-formal’, which translates as comfort food prepared with finesse and paired with intuitive service, Rosita (little flower in Spanish) retains the explorative, celebratory experience of dining out (one we had taken for granted until Covid) but without the associated pretension. Amidst warm, inviting interiors that transport guests to a family dining room, the trio of talents deliver a menu that’s both a tribute to tradition and a tantalising taste of what’s possible.

Rosita currently serves a pair of tasting menus, six courses (US$126++) and eight courses (US$164++). If you opt for the wine pairing by sommelier Carlito Chiu, and we suggest you do, there’s an additional fee starting from US$51. We kick off with Arepas , bitesized breads from Venezuela made with corn flour and served with a rotating selection of dipping sauces. Then it’s on to a zesty hamachi and Spanish octopus ceviche with red and yellow pepper, red onion, and a passion fruit riff on leche de tigre . The ceviche’s heat is mellowed by an extremely impressive Miolo Cuvee Brut from Brazil.

A Puchero winter soup helps fend off the last of the seasonal chill and combines Argentinian chorizo with traditional corn flour and avocado dumplings, pak choy, corn and winter roots and feels like

Swiss watch

Arevision on one of the brand’s most revered models, the Code 11.59

by Audemars Piguet Tourbillon

Openworked boasts a 41mm case that, for the first time, combines 18-karat white gold with striking blue ceramic. Further enhancing the blue ceramic case middle, the electric blue openworked elements and lacquered inner bezel reinforce the timepiece’s two-tone aesthetic. Collectors will appreciate the white gold and sapphire caseback, on which is engraved with the words “Limited Edition of 50 pieces.”

Beating at the heart of the new timepiece is the Calibre 2948, a hand-wound openworked tourbillon movement that testifies to the meticulous work of the Manufacture’s craftspeople. Its openworked mainplate and bridges come in shades of blue that is in turn illuminated by a pink-gold-toned balance wheel and an openworked barrel that reveals the spring and the light grey geartrain within.

The watch comes fitted with a contemporary blue textured rubber-coated strap lined with calfskin leather. audemarspiguet.com - NICK WALTON

One of the most innovative watchmakers in the world, Hublot maintains its position at the cutting edge of horology with the creation of the new MP-09 Tourbillon Bi-Axis 5-Day Power Reserve, which takes the iconic Rainbow design and thrusts it into the 21st century. To create this striking timepiece, which was designed to reproduce the rainbow effect of coloured gemstones but by using carbon and composites instead of jewels, everything had to be reinvented: the concept, the method, the tools, the materials, and all the associated colour ranges.