Hong Kong has a buzzing food scene and with one restaurant for every 300 people there’s always plenty happening when it comes to new menus, new openings and new chefs. Here’s some of the latest news to keep you up-to-date when it comes to wining and dining in the city, including details of a new night brunch!
ZUMA has long been one of Hong Kong’s hippest venues, renowned for its weekend brunches during the day and cool bar in the evenings. The team at Zuma have taken it up a notch with the new yashoku night brunch. The term yashoku means midnight snack in Japanese and the Saturday night affair is all about good food, crafted cocktails and tunes.
Landmark building, 15 Queen’s Road Central, Central
Hong Kong’s classic Italian Steakhouse, Bistecca, has a new head chef – Marc Benkoe – and a new menu. The resto, modelled on a traditional Italian butcher shop, draws on the rustic steakhouse traditions of Northern Italy. Chef Benkoe’s menu highlights include pan seared foie gras with figs, aged balsamic, port wine and brioche; burrata with heirloom tomatoes, oregano and basil pesto; and squid ink spaghetti with clams, mussels, octopus, crushed tomatoes and chilli.
2/F, Grand Progress Building 15-16 Lan Kwai Fong, Central
Sainsbury’s in Hong Kong
More than 200 Sainsbury’s top quality products are now exclusively available at Market Place by Jasons, ThreeSixty, Jasons ▪ Food & Living, and selected Wellcome supermarkets stores in Hong Kong. All your favourite classics are here, such as British biscuits, coffee, jams, pure fruit juices, frozen vegetables, cereal and lots more.
Market Place by Jasons | marketplacebyjasons.com
Italian gelateria Grom has released healthy sweet treats just in time for summer. The new Italian frozen fruit bars – ghiaccioli – come in a variety of flavours, including strawberry, lemon and raspberry. GROM also serve sorbet, shakes and granita, as well as gelato in more than 20 flavours. Grom’s Gelato is free of flavouring, colours, preservatives and emulsifiers and use premium quality milk and cage-free eggs.
Shop No 1023, Level One, IFC Mall, 1 Harbour View St, Central
Sushi Mastaka reopening
Wan Chai’s Japanese omakase concept Sushi Rozan has reopened as Sushi Masataka. The Cross Lane venue has adopted the Japanese practice of naming the restaurant after the chef, in this case executive chef Masataka “Masa” Fujisawa. With a 9-seat sushi counter, Sushi Masataka’s ambience is modelled on fine dining establishments in Japan with an emphasis on quality food and interaction between Chef Masa and diners. Its currently open for dinner service only, with two seatings from 6pm–8pm and 8.30pm–11pm. Reservations are necessary.
Shop 2, G/F The Oakhill, 18 Wood Road, Wan Chai | 2574 1333
The Cakery’s new store
Healthy baked goods store The Cakery has opened its second store in the “wellness corner” at LANDMARK. The new store will offer The Cakery’s signature guilt-free cupcakes, which are natural and cater to the needs for gluten-free, wheat-free and dairy-free customers, along with a brand new range of homemade bread and jam. They will also offer a Wellness Lunch Set for the office crowd, which will consist of a gluten-free half-sandwich, a bite-size cupcake, a pack of homemade mixed dried fruits and nuts and a bottle of a home-brewed, healthy drink.
The Cakery at LANDMARK
Shop 301, LANDMARK, Central
Weekend recovery brunch
Recognising the hectic Hong Kong lifestyle, DiVino has launched its Weekend Recovery Brunch. The new weekend brunch menu is packed full of all natural, organic, wholesome and nutritious super foods, building on the restaurant’s Italian menu foundation. Expect menu items such as 3 DHA ‘safe’ egg omelette with kale, spinach and zucchini served with a garden salad; oven-baked beetroot, cottage cheese and fresh watercress with 24-year balsamico and basil oil; and parfait of Greek fat-free yoghurt and granola with berries, passion fruit, chia seeds and bee pollen sprinkles.
DiVino – Wine Bar & Restaurant
73 Wyndham Street, Central, Hong Kong
2167 8883 | divinogroup.com
The Indonesian principle of using all elements of an ingredient to maximise uses of a plant and minimise waste is being used to great effect at Potato Head Hong Kong in Sai Ying Pun with their new conscious cocktails. Award-winning bar operations manager Tom Egerton has created the new cocktails featuring Balinese flavours and reused ingredients. The method sees citrus fruits become juice for drinks; skins used for garnishes, spirit infusions and syrups and pulp used for tepache.
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