5 minute read
DINING
Soak up the sun
Advertisement
As spring kicks in Amber Lai dines alfresco at these popular restaurants
Louise
This French inspired restaurant is nestled in the gardens of PMQ with a welcoming chic yet colonial style. Its weekday set lunch offers starters including scallops carpaccio and duck foie gras. Choose your main from options including braised line caught fish, smoked beef tenderloin or Laurent Berrurier vegetables with black truffle. Both sweet and savoury desserts are available with a selection of artisan French cheeses or a pastry from its daily selection. louise.hk options in Hong Kong, the Peak Lookout is nestled in the green gardens of The Peak. Sit under the trees and soak in the atmosphere for a relaxing dining experience. With dishes from all over the world including curry, salads and burgers there are options for every palette.
epicurean.com.hk
Lounge Hakuba
Transport yourself to a ski lodge themed bar with high ceilings and wooden panels. Lounge Hakuba serves up a fusion menu putting a spin on classic dishes such as carbonara udon and portobello orzo. It’s large, open
terrace is a hidden gem nestled in between the skyscrapers of Causeway bay.
La Rambla
This Spanish inspired restaurant is set in IFC mall with sweeping views of Hong Kong’s skyline. Try traditional Catalan cuisine and daily market specials or sip happy hour cocktails on the outdoor terrace. The welcoming venue is also host to an extravagant Sunday brunch with free-flow options including Sangria and various alcoholic beverages. larambla.hk
Popinjays
Terrible Baby
This contemporary bar overlooks the neighbourhood of Jordan and has a retro and uplifting atmosphere. Pair one of its signature cocktails with spicy fried chicken, double truffle fries or a platter of cold cuts and cheeses to share with a friend. Larger dishes include a beef or an Impossible patty burger, squid ink linguine and a spiced chicken wrap.
terriblebaby.com
Popinjays
Located in The Murray, Popinjays is home to a wraparound terrace and is a social concept based on the local parrots from the nearby botanical gardens. The contemporary restaurant serves European cuisine with lunch, afternoon tea and brunch menus. Indulge in luxury seafood, cold cuts and cheeses before choosing a main that takes your fancy. niccolohotels.com
Arcane
This blissful, tropical oasis is home to one Michelin star restaurant, Arcane which features seasonal produce from Japan, France and England. The lush greenery goes one step further by growing over 30 different herbs, fruit and vegetables in its fresh kitchen garden, to feature in the menu. Some stand out dishes include a Japanese fruit tomato, sauteed potato gnocchi and braised wagyu short rib. arcane.hk
Between Coffee
The coffee shop aims to be a communal space that appreciates art and life. Taking inspiration from its surroundings, Between Coffee shows its own culture of art and design. Sit on its outdoor balcony and look over the heritage site of Tai Kwun. Choose between a range of sweet or savoury sando flavours or bigger dishes like a Hokkaido uni tagliatelle or chicken katsu teishoku set. between.coffee
Duddell’s
The iconic Hong Kong restaurant provides a tranquil escape surrounded by green trees and potted plants in the middle of Central. Dine on Michelin star dim sum with classic dishes and Duddell’s own signature shrimp dumpling.
duddells.co
Dining news
International Women’s Day menu
Two Michelin-star restaurant, Écriture has curated a tasting menu to celebrate International Women’s Day on March 8. Chef de Cuisine, Heloise Fischbach, led the army to create the exclusive five-course lunch and seven-course dinner. Dishes include a butternut cuttlefish black truffle and Blanc de Blanc Aveyron lamb. For those with a sweet tooth, Tia Cheung, chef de partie, takes inspiration from classic French desserts where guests can indulge in her modern interpretation of rice and honey.
ecriture.squarespace.com
Cabana Breeze
Tung Chung is now home to a new alfresco tiki-inspired restaurant and bar, Cabana Breeze. The relaxed restaurant is led by Morocccan executive chef, Faycal El Mouhahid, a love for seafood and Mediterranean flavours is showcased in the all-day dining menu. From fresh pizzas baked in a woodstone oven to seafood towers and a whole slow-roasted suckling pig, there is an impressive array of flavours and ingredients from around the world. No tiki bar is complete without a fun cocktail culture, custom-built gin and rum trolleys and a skilled mixology team are ready to shake drinks tailored to your preferences. Try the HomeKong Sling that whips up Bénédictine D.O.M with citrus fruits for a tangy and refreshing cocktail.
Get meaty
Partnering with Mortlach Single Malt Scotch whisky, Grand Hyatt Steakhouse has curated a special menu, Meats with the Beast, available until March 28. Signature dishes from the steakhouse have been specially chosen by head chef, Marc Benoke, to match the meaty and daring flavour of Mortlach. Start with 48-month Bellotta Iberico Jamon served with sourdough before exploring three pairings of dishes with whisky. Whisky reinvents the traditional sweet dessert, sticky date pudding.The Meats with the Beast is available a la carte or as a full pairing menu for $1,600 per person. hyatt.com
Cookies by the dozen
The popular cookie brand, Cookie Vission, opened its first brick and mortar store in Tai Hang last month. Known for its 150g cookies, the brand serves up classic and fun combinations including chocolate peanut butter and Vietnamese coffee on its ever-changing menu. The shop always offers ice-cream cookie sandwiches and homemade hot chocolate for those who really want to indulge. cookievission.com
Dine & Dram
Whiskey connoisseurs commence for The Ritz Carlton Hong Kong’s latest dining experience, An Evening of Dine & Dram. Located in The Lounge & Bar, guests can sample Japanese whiskey’s from the popular brand Nikka Whisky, through a unique cocktailpairing dinner experience. Each cocktail will be prepared by seasoned bartender, Sky Huo and a Spirits Alchemist of Nikka Whisky throughout the three-course dinner.
