New Launches
Twist Pasta Bar
Twist is not your ordinary pasta bar. For starters, it’s opened by the team behind Honky Tonks Tavern, who ensure that every dining experience makes life worth living. Here, lively interiors and a team that’s just as vibrant are perfect complements to the restaurant’s playful pasta-centric cuisine. All featuring fresh, housemade pastas in a variety of shapes and textures, recipes are a thoughtful blend of nostalgia, tradition, and innovation. Head chef Ben Sears pays tribute to Hong Kong with dishes like the already crowd-favourite ‘Bone Marrow Macaroni’—a reimagining of curry beef brisket noodles—and ‘Crispy Egg Roll Cannoli’ inspired by Cantonese egg rolls at 齒來香蛋卷, whilst also nodding to Italian classics with a spicy baked vodka rigatoni and a hearty, vegetarian pappardelle stuffed with pumpkin, parmesan, and nutmeg. Elsewhere, Twist’s ‘not pasta’ section of playful small plates boasts worldly creations like a fresh take on Japanese sandos called the ‘Tramezzino Crispy Pig Ear Sando’ and ‘Cacio e Pepe Crochettes’, and their cocktail menu showcases fun. culinary-inspired twists on classic concoctions.
17 Bridges Street, Central; @twistpastabar
Duddell’s gets a full revamp
A brand new chapter begins at the Michelin-starred Cantonese restaurant with fresh interiors by André Fu Studio, a refreshed culinary program, new cocktail collection, and an art exhibition curated by William Zhao boasting works by Vietnamese artist Danh Vo. Designed with a 1920s art collector’s private maison in mind, the Duddell’s main dining room remains at the heart of the dining experience with weekday lunch sets, dim sum, à la carte selections, and a variety of tasting menus on offer. Highlights include signatures like ‘Duddell’s Crispy Fried Chicken’ and ‘Sautéed Prawn with Chicken Essence’; a new collection of artisanal Cantonese classics such as a contemporary revisiting of traditional egg custard with chicken giblet that uses scallop and caviar; and luxurious pre-ordered specialties like a near-forgotten recipe of Bird’s Nest and minced partridge porridge with yam.
The 4th floor at Duddell’s has been transformed into The Upper Room, where all-day dining takes shape through heritage-inspired small plates, dim sum, and weekend brunch. Dishes here are more casual with playful bites like roasted goose pies and a typhoon-shelter style vegetable platter, and heartier sharing plates of fried fish fillet with sweet corn sauce and Duddell’s XO sauce stir-fry. It is here that the new cocktail program by Mario Calderone also comes to light, boasting 9 cocktails teeming with Cantonese ingredients like jasmine, tangerine, ginseng honey, and baijiu, as well as a collection of zero-proof tea-driven alternatives.
Level 3 & 4, 1 Duddell Street, Central; @duddellshk
Æra finds a new home
New Nordic dining concept Æra reaches new heights in Sheung Wan with a lofty Sheung Wan location and revamped menu. Led by the young duo Chef Chevalier Yau and Pastry Chef Sheen Foh, Æra solely offers a tasting-menu experience integrated with beverage pairings. The signature local three yellow chicken drumsticks are marinated with maltose before being air-dried on the second day, and roasted on the third. A finishing of fresh lemon juice introduces a bright tang that balances the sticky sweetness of its maltose marinade. The silky sakura ebi custard is made from Sakura ebi-infused milk with delicate amaebi sashimi and local honey peas resting on top. Sauteéd over charcoal for smokiness, the honey peas, dashi vinegar, and house-roasted seaweed oil bring everything together in an unexpected yet harmonious blend of flavours.
20/F, Connaught Marina, 28 Connaught Road West, Sheung Wan
Emmer Pizzeria expands
Opening in Landmark Central is Hong Kong’s only pizzeria serving pizza made with an ancient Middle Eastern grain. Otherwise known as farro, emmer grain dates back over 19,000 years, and is known for its rich flavour, nutritional value and naturally lower gluten content. At Emmer Pizzeria, the grain is milled daily and combined with other ingredients to form the pizza dough, which is then hand-stretched and baked in a custom-made pizza oven, resulting in a light and crispy crust. Their signatures include The Dolce Diavola, which is liberally topped with pepperoni, and the Quattro Formaggi 2.0, which combines D.O.P. gorgonzola, fontina, mozzarella, cream and is topped with Parmigiano-Reggiano. The new 65-seater location offers a thoughtfully curated menu spanning breakfast, lunch, dinner, and happy hour.
Emmer Pizzeria, Shop 217A, 2/F The Landmark Atrium, 15 Queen’s Road Central
Yakitori Jukusei
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Yakitori Jukusei, a new yakitori spot specialising in dry aged meats, has opened in Causeway Bay. With counter seats facing the grill, the precise and meticulous act of balancing time and heat plays out magically before guests’ eyes. The dry aged pigeon breast and leg stands out with every juicy bite. The three yellow chicken skewers don’t disappoint either, especially the tender chicken oyster. Their omakase menu—skewers of three yellow chicken, Japanese chicken, and tsukune included—is a satiating option for those who want to try the best the restaurant has to offer.
10/F, Macau Yat Yuen Center, 525 Hennessy Road, Causeway Bay
New menus, collaborations & pop-ups
Carna launches Butcher’s Secret Cut dining series
Gone are the days of yearning for Japanese A4 Wagyu striploin and Black Angus hanger steaks—Carna by Dario Cecchini is upping the game and elevating our palates. This October, the restaurant is kicking off their Butcher’s Secret Cut dining series, offering rare steak cut varieties for a limited time of two weeks only. Served exclusively on Thursday and Sunday evenings with only 10 portions available each night, the series begins with the Full-Blood Wagyu Short Rib-Eye from Australia on October 16th, 19th, 23rd, and 26th. This incredible cut boasts superior marbling, and arrives flame-grilled with a finish of Dario’s homemade Italian herb sea salt, and an accompaniment of bone marrow, smoked eggplant, beef-infused carrot purée, and roasted garlic. It will be followed by the firmer, distinctly flavourful Australian Pardoo Tri-Tip sourced from the Pilbara region, which will be served on October 30th, November 2nd, 6th, and 9th.
39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui; @carnahongkong
Aroma Wine Bistro presents All Star Dinner Tasting Menu
If you’re on the hunt for your next wine and dine, Chef Manson Leung of Aroma Wine Bistro has whipped up an impeccably curated “All Star” dinner tasting menu promising four courses of utter perfection. The meal kicks off with a starter of 24-month aged parma ham, burrata and homemade focaccia, before moving onto a choice of two starters with options like ‘A4 Wagyu Toast with Wasabi Mayonnaise’ and ‘Baby Cuttlefish with Pistachio and Parsley’. Mains offer a choice between five enticing dishes including Boston lobster linguine, roasted yellow chicken and 21-days dry-aged Carima ribeye with their signature french fries. The “All Star” menu also comes with a daily dessert and the option to add on standard or premium wine pairings expertly curated by their in-house sommelier.
Shop 206-210, Lee Garden 3, 1 Sunning Road, Causeway Bay; @aromawinebistro
Autumnal delicacies and Afternoon Tea at The Magistracy Dining Room
Chef Alyn’s latest creations offer the perfect medley of British flavours to transition one from summer to fall. Starters include an elegant poached lobster and avocado tart brightened with yuzu, and a velvety leek and potato vichyssoise served warm instead of chilled. Mains range from a simple but deliciously grilled dover sole with brown butter almondine to slow-cooked rump of lamb served with an individual portion of Shepherd’s Pie. Yet an unexpected star shines through in the vegetarian mains option of baked potato gnocchi—delightfully crisp on the outside yet fluffy on the inside—with heritage tomatoes. Last but not least are a new trio of desserts that offer a refined take on nostalgic British classics: treacle tart with whipped crème fraîche, an icy ‘Arctic Roll’ good for rain or shine, and a vanilla crème brûlée elevated with Granny Smith apple jus and crisps.
The Magistracy Dining Room has also introduced a brand new afternoon tea for Saturdays. The 10-dish set brims with classic tea time bites like sausage rolls, smoked salmon toast, apple crumble cake, tableside Knickerbocker Glory, and of course, English scones. A special tea selection curated by Tea Concepts and tea master Alky Ma elevates the experience with a range of cocktails, mocktails, and hot teas like Citrus Chamomile and Chocolate Mint Black Tea.
1 Arbuthnot Road, Central; @magistracydiningroom
Roucou introduces cheese cocktails, bar bites and brunch
Roucou is spicing up their novel dining experience with a whole new host of inventive cheesy recipes. Over at the bar, creative bites like one-bite beef bourguignon-inspired croquetas and Toro tartare sushi with taleggio pair perfectly with Roucou’s new “cheesetails”— that’s cocktails with cheese for you. Our favourite was a salted pink guava and Himalayan grapefruit pepper sour topped with aged comté, but there’s also a savoury Japanese-inspired spicy margarita crowned with creamy Brillat-Savarin, a refreshing cucumber and wasabi concoction, and a twist on a classic martini that uses parmesan-washed vodka. Weekends also just got more exciting with the introduction of a three-course brunch menu. Five appetizers are shared amongst the table, whilst mains include ‘Chicken Breast Cordon Bleu, Melted Cheese, Brown Just & Salad’, ‘Brittany Mussels with Sake, French Fries’ and ‘Egg Onsen Piperade, Potato Syphon & Ossau-Oraty Cheese’ to name a few. To round off the meal, diners can choose between a dessert or—wait for it—a curated cheese board.
G/F, 28 Aberdeen Street, Central; https://roucouconcepts.com
NOIR Modern Bistro unveils new à la carte delights
With the change of seasons comes a new variety of dishes at NOIR. The ‘Tomorokoshi Pudding’ is an unexpectedly elegant summer tribute of silky Japanese corn custard served torched and chilled, crowned with dollops of green pea gel and an umami dusting of dried egg yolk. Among the mains, the ‘Arroz de Pato’ stands out for its ultra tender duck confit and hearty rice flavoured with smoky guanciale and a housemade blend of chili and nduja, while the ‘Clam Takikimo Rice’ offers a refined take on the comforting Japanese dish. For dessert, Noir’s take on French toast is an intriguing marriage of French, Chinese, and Japanese cuisine—deep-fried toast paired with wasabi honey, red bean paste, and gin-compressed fruit.
Shop 903, 9/F, Eslite Bookstore, Hysan Place, Causeway Bay
Heimat celebrates Oktoberfest
If anyone is throwing an Oktoberfest celebration, it’s Heimat. Chef Peter Find brings the spirit of Bavaria to Hong Kong with a spectacular curation of traditional festive dishes, snacks, desserts and premium Kaiserdom and Karlsbrau beers. Sink your teeth into the likes of fresh baked pretzels with quark cheese dip, German sausages of every imaginable kind, Heimat’s signature hand-shaved egg noodles with caramelised onion and mountain cheese, crispy pork knuckle with sauerkraut, apple strudel, Black Forest cake and more!
Heimat is also teaming up with Cupping Room for the first time to bring Oktoberfest to the masses. Chef Peter has curated three brunch plates for the beloved cafe: a German-inspired all-day breakfast, ‘Curry Bratwurst Hot Dog’ with a pretzel and fries, and ‘Strammer Max’ (an open-faced German sandwich) with cold-smoked Black Forest ham, sunny side up eggs and, of course, pickles.
8/F, 33 Wyndham Street, Central; @heimathk
Primo Posto presents La Schisecetta di Milano
Lunch at Primo Posto has arrived in the form of la schiscetta de Milano, or “the Milanese lunchbox”. For this daytime affair the restaurant has whipped up a trio of freshly baked focaccia sandwiches inspired by Northern Italy. The ‘La Brera’ features an addictingly savoury blend of pancetta, caramelised onion jam, and parmesan; ‘Il Duomo’ channels grandeur with layers of mortadella, taleggio cream and orange dressing; and ‘Porta Romana’ flaunts unmistakably Italian flavours with salami Milanese, pecorino, grilled zucchini and green olive paste.
9 Shin Hing Street, Central; @primo.posto
Kinsman chapter 3 begins
Co-founder Gavin Yeung continues his storytelling of Cantonese spirits with Kinsman’s third cocktail menu. Titled ‘A Tale of Chinatowns’, this new chapter whisks us away to five iconic Chinatowns across Asia and beyond, capturing the collective migration stories of the Chinese diaspora through 10 new signature drinks. The decadent ‘Orh Nee 2.0’ transports you to the world’s oldest Chinatown in Manila with a blend of black glutinous rice wine, white rum, taro puree and coconut milk that captures the essence of the old school Teochow dessert of the same name. Meanwhile, the ‘Palo Saltado’ borrows from the Chinese-Peruvian lomo saltado beef stir-fry, paying tribute to Yeung’s own family history with a smoky libation perfect for those who enjoy an Old Fashioned or Manhattan. Kinsman also welcomes new additions to its food menu, including chili crab spring rolls and an insanely addicting whipped mala feta dip.
65 Peel Street, Central; @kinsman.hk
The Magic Table at Grand Hyatt Hong Kong
Grand Hyatt Hong Kong brings to life a transformative dinner experience with the champions of mental magic. Comprised of Thommy Ten and Amélie van Taass, The Clairvoyants are award-winning magicians who made their name on America’s Got Talent. The innovative Magic Table experience presents a 5-course menu as an unfolding story. Think 3D projections, interactive elements, and tricks of the mind. The Grand Illusion Menu features beef tartare, delicately prepared beef tenderloin and lobster, and ends with a chocolate sphere with poached peach. For vegetarian guests, The Enchanted Garden is a vegetarian menu, while the Young Magician’s Feast Menu is tailored for children.
M/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai
Venchi drops new Chocoviar flavours
The Italian chocogelateria is expanding its iconic Chocoviar with two delectable creations. Both covered in irresistibly crunchy Chocoviar grains, the ‘Chocoviar Raspberry’ houses raspberry filling and tart raspberry coulis within a dark chocolate shell, whilst the ‘Chocoviar Gianduia’ boasts a whole Piedmont Hazelnut encased by rich hazelnut filling. To celebrate their launch, Venchi has created two corresponding gelato flavours that are available only for a limited time.
Available across all Venchi locations
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Alyanna Raissa J. PayosCredit
Lead image: Courtesy of NOIR Modern Bistro
