New Launches

Expect A Refresh At 1957 & Co.’s Ta-ke, Gonpachi And An Nam

Japanese restaurants Ta-ke and Gonpachi and Vietnamese restaurant An Nam will each undergo an exciting refresh with a brand new look and feel. Under 1957 & Co. catering and management group, Gonpachi and An Nam will both move to Lee Garden Two at the beginning of 2023, while Ta-ke is expected to relaunch later this year. Making moves throughout the industry, the group is also set to launch a new Japanese restaurant with a teppanyaki focus in December this year. Keep your eyes peeled!

Tru Niagen Gelato

While gelato and health supplements may seem an unlikely pairing, Tru Niagen presents a compelling example. Using technology from start-up Perfect Day to craft an animal-free dairy gelato, the brand then adds micronutrients that seek to maintain cellular health. Eight superfood-inspired flavours are on offer, including everything from ginseng and matcha to mixed berries and black goji. 

 Available at PARKnSHOP and city’super locations across Hong Kong

New Menus

Hairy Crab at Bifteck

Hairy crab season is upon us! Japanese-French steakhouse Bifteck presents the classic delicacy in fresh and contemporary new ways across an indulgent five-course menu. The crab meat and buttery roe is paired with silky egg custard, foie gras and truffle in a rich chawanmushi dish, while a hairy crab risotto allows the flavourful umami of the crab meat to shine. The meal is finished with a cooling ginger-poached pear to counteract the heaty (熱氣) nature of the crab.

23/F, QRE Plaza, 202 Queen’s Road East, Wan Chai;

Hansik Goo Autumn Menu

Hansik Goo welcomes the cooler weather with seasonal new produce and warming autumn ingredients. Tarak juk, a traditional Korean porridge made with milk and rice, features black chestnut for roasted autumn flavours, and is topped with crispy Jerusalem artichoke chips and grated macadamia nuts. The dish is accompanied by Hwajeon, pan-fried rice pancake dipped in honey and served with figs and caviar. Deulkkae-tang, a comforting perilla seed soup, replaces Hansik Goo’s Samgye-tang for the season. The warming perilla seed version includes sous vide chicken, duck roulades and a glutinous rice mixture containing seasonal autumn fare like neung-yi and morel mushrooms. 

1/F, The Wellington, 198 Wellington St, Sheung Wan;

New Cocktails at Pablo

Try a contemporary twist on a classic margarita at Pablo. Mixing tradition with modernity, Pablo presents a guacamole margarita with avocado, a lemongrass mint margarita, and even a spicy rendition with a hit of chilli. Besides tequila-based cocktails, Pablo also offers a smoky Mezcal Negroni and a fruity, vodka-based cocktail called Bombon Bonita.

G80-85 Tsim Sha Tsui Centre, 66 Mody Rd, Tsim Sha Tsui East; @pablodining

Brunch at Duddell’s

Brunch in style at Michelin-starred Duddell’s. Dim sum specialties include classic shrimp dumplings (har gow), and cheung fun while crisp peking duck, black pepper beef tenderloin and fried rice with X.O. sauce are also menu highlights. Take your Sunday brunch next level by opting for one of three free-flow packages, ranging from Veuve-Clicquot Brut Yellow Label to a Krug Prestige Package featuring the brand’s prime Grand Cuvee.   

3/F, 1 Duddell St, Central;

Collaborations and Pop-ups

Shake Shack x Lane Eight

Crowd favourite burger joint Shake Shack joins forces with sustainable Hong Kong sneaker brand Lane Eight for a limited edition pair of kicks. Lane Eight’s Cloud White sneaker base is elevated with bright Shake Shack green laces and shoe charms featuring Shake Shack’s classic burger, fries and shake icons. On November 5th Shake Shack will host a series of upbeat workouts at their ifc location alongside an exclusive one day only Kiwi Sea Salt Lemonade and a Bunless Burger – don’t miss out.

Sneakers and event day signup available at 

The Pizza Project x 11 Westside

The Pizza Project’s Executive Chef Davide Borin teams up with Chef Esdras Ochoa of 11 Westside to create the WTF Pizza Special. Think bold, Mexican ingredients and all your favourite flavours from an enchilada – but on a pizza. The Chicken Enchilada Pizza features  11 Westside’s enchilada sauce on The Pizza Project’s pizza dough, topped with marinated hand shredded chicken thigh, mozzarella cheese, pickled onions, cotija, sliced avocado, coriander, sour cream, fried corn tortillas and fresh lime juice.

From October 21-31 at Pizza Projet Peel Street and Star Street Precinct venues;