Welcome to November with a selection of new menus inspired by familiar comforts. Slow down with a family-style pop-up menu at HATCH, reinvented Chinese classics at China Tang Landmark, a celebration of British teatime customs and more in this week’s New Eats. Pull out those sweaters and make yourself comfortable.
Indulgent Eats family pop-up at HATCH
Before launching a new cookbook, Eat indulgent at home, Jen Balisi of Instagram’s Indulgent Eats joins Executive Chef Jaime Young for an exclusive three-day tour of the HATCH pop-up kitchen. The five-course menu features one dish from each chapter of his book, with a special add-on option of #PocketsOfLove’s Cheesy Pork and Plantain Empanadas, which will also be available to take out from the pop-up starting at 5 p.m. Book one in advance on @eat drink hatch to avoid disappointment.
As for the menu, it’s a hearty selection of family-style sharing plates that Balisi came up with taking inspiration from popular Instagram recipes and its Filipino origins. It starts with crispy shrimp wrapped in #SeefoodDiet noodles; #MeatSweat Sizzling Pork Belly Sisig served with garlic rice in a cast iron skillet; Spicy Tingly Pork Abura Soba from #SendNoods that pairs Japanese ramen noodles with Szechuan chili oil; and finally, Tahdig with Yogurt and Saffron Lamb Chops in #RiceRiceBaby. The evening ends with Balisi’s own Mango Float in #SweetTooth, a Filipino-style dessert that sandwiches fresh mango between layers of crushed graham crackers lightly soaked in whipped cream.
Reservations for the Indulgent Eats pop-up (HK $ 588 / person) at HATCH November 4-6 can be made here for sessions at 6.30 p.m. or 8.30 p.m.
Hatch, G / F, 60 Staunton Street, Central, Hong Kong, +852 9215 2680
Pop-up dessert Aulis on November 17th
For a single evening on November 17, Mandy Siu, previously pastry chef at St. Regis Hong Kong’s L’Envol, L’Atelier de Joël Robuchon and The Peninsula’s Gaddi’s, will join Roganic Teigan’s pastry chef Jai Morrison (TJ) for dessert. special pop-up to showcase the culinary finesse of Chef Mandy and Chef Teigan. It will be an interactive menu of sweet and savory plates, embellished with unique creations alternating dishes from the two chefs: flan with liver and spicy palm sugar, toasted nori ice cream and local fig flan from Chef Teigan. ; while Chef Mandy makes “Jonyamiso”, with miso ice cream, red yeast cone and grated cheese, a classic raw honey and spice flan, and sourdough chocolate with smoked whiskey. Overall, the four-course menu is a sweet and delicious showcase designed for the discerning foodie in the city.
For an up-close live presentation of Chef Teigan and Chef Mandy’s best dishes, reservations should be made in advance. Reservations (HK $ 680 / person) can be made here or by e-mail at [email protected]
Aulis, Shop 8, UG / F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, +852 2817 8383
Chef Wilson Leung Joins Hue as New Executive Chef
Modern Australian Restaurant Hue welcomes Melbourne-born Wilson Leung as the restaurant’s new executive chef, who has previously honed his culinary skills specifically in Australian cuisine at various positions across the city, including Circa, the flagship restaurant of the St. Kilda’s Prince Hotel which received two chef hats. , the Australian accolade for consistent culinary excellence, as well as the dinner by Heston Blumenthal located in Southbank. In Hue, the new menu will be indicative of Chef Leung’s distinct sophisticated style that combines the influence of his roots.
On a varied selection of offerings, including a full five-course tasting menu, dishes will include Taiyouran Japanese Eggs served in Brown Swiss Mushrooms and Grilled Leek Consomme with Radish and Green Beans; simmered pork belly braised overnight at 82 ° C and seared with cooked fennel seeds, brown sugar and butter; and Australian octopus, also simmered for 4.5 hours, then grilled and plated with a rich and creamy Romesco sauce.
Tint, 1 / F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 3500 5888
Shanghai Tang joins China Tang for the “Gourmet Voyage in Tea Garden” collaboration menu
You probably have a favorite type of tea that you order every time you go out for dim sum. For some, the deep and dark Pu’er; others, the light and flowery Chrysanthemum. For Shanghai Tang, it’s the Oolong and Longjing tea that the fashion house has distilled into beautifully decorative home fragrances: one that has inspired a new range of drinks at Kiki Tea, and now a seasonal 5-course menu. at the China Tang Landmark as well.
Available until December 20, the menu is specially designed by Executive Chef Menex Cheung who conscientiously infuses a range of teas into his exquisite Chinese platters. The traditional Cantonese fried cuttlefish paste dish is made with crushed Dong Ding Oolong tea and served with salad dressing mixed with fried Oolong and Tieguanyin tea leaves; a Suzhou-Hangzhou dish with wok-fried white asparagus is served with river shrimp marinated in a Longjing tea dip and served with homemade Longjing tea pastries; and a braised orange flavored rice includes rice cooked and steamed in jasmine tea and topped with crab meat, hairy crab coral and black truffle shavings.
China Tang landmark, Boutique 411-413, 4 / F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong, +852 2522 2148
Lady Caine Afternoon Tea at Statement
Joined by Ruinart Champagne Blanc de Blancs, the contemporary British spot Statement at Tai Kwun hosts the quintessential British pastime: afternoon tea. The Lady Caine Afternoon Tea set is made up of three decadent levels (the spiral rack is designed by designer and architect Ron Arad) of hand-crafted sweet and savory dishes at the restaurant. Inspired by Lady Caine, wife of Tai Kwun’s creation, Captain Willian Caine, and her affinity for elegant teas, each of the delicate jewel bites pays homage to the elegant affair of a bygone era, including the escalope de beef tenderloin and teriyaki chicken man you (steamed breads), red bean and coconut pie, black sesame tofu cheesecake and, most importantly, classic scones served with homemade jam and curd cream.
Lady Caine Afternoon Tea is available Thursday through Sunday, 3:00 p.m. to 5:00 p.m. at HK $ 298 per person, with the additional free debit option.
Declaration, Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central, Hong Kong, +852 2848 3000
Header image courtesy of Statement