This month in Hong Kong: Middle Eastern cuisine and blue lobster

We’re escaping the summer heat by heading indoors and indulging in a feast. It’s the best way to avoid having suffering heatstroke – honestly!

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New opening: Glasshouse

Iberico pork belly rice at Glasshouse

Gaia Group has expanded its network of restaurants with its latest restaurant, Glasshouse, which opened on July 1. The group already has a string of restaurants, including Isola Bar & Grill, Va Bene, Glasshouse at IFC Mall, Gaia Ristorante and Townhouse.

Glasshouse offers a mix of Asian and Western flavours with dishes ranging from noodles to salads. Highlights include stir-fried rice noodles with beef and foie gras, Singapore noodles with Serrano ham and red lobster, and Chiu Chow waffle – a dessert dish paired with sesame, peanuts and sugar.

Find it here: Shop 101A, Cityplaza, Quarry Bay

New opening: BEDU

Rack of lamb with garlic labneh and za’atar oil at BEDU

A new Bedouin-inspired restaurant and bar is set to open its doors in Central, later this month. Inspired by the intense flavours of nomadic Middle Eastern cuisine, BEDU’s menu follows the travels of Bedouin tribes, and will place an emphasis on dishes meant to be shared.

Not-to-be missed dishes include sweet spiced tuna with honey harissa and preserved lime salad, rack of lamb with garlic labneh and za’atar oil, and charred broccoli with crispy kale. For dessert, try the dark chocolate and cranberry clafoutis with spiced yogurt.

Find it here: 40 Gough Street, Central, Hong Kong. Opens last week of July.

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Blue Lobster at ÉPURE

Blue Lobster with Cevenne Onion, Black Truffle and Tarragon from ÉPURE

Blue lobster from Brittany takes a starring role at ÉPURE this summer. A four-course dinner, designed by executive chef Nicolas Boutin, will showcase the crustacean cooked in a variety of ways to accentuate its flavour.

Dinner starts with blue lobster with avocado, haricot and black truffle, before moving on to blue lobster paired with pickled mushroom and paloise sauce. The main dish, blue lobster tail with Cévennes onion, black truffle and tarragon, promises to be a high point in the dinner.

The meals ends with maize with buckwheat, Valrhona dulcey chocolate cream and lemon paste.

Find it here: Shop 403, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui, Hong Kong. Until August 31. HK$1,688 (US$215) per person, with an additional HK$620 for wine pairing.

David Tamburini is guest chef at WHISK

Guinea fowl served by chef David Tamburini

WHISK welcomes Tuscany-born David Tamburini for the next instalment of its Guest Chef series. The one Michelin-star chef is based at the La Scala, the Italian restaurant housed inside The Sukothai Bangkok.

His three-night pop-up in mid-July will feature six courses for dinner, each showcasing his personal summer favourites. Expect fresh, light dishes that take their cues from classical Italian cuisine.

Highlights will include Pomodoro E Mozzarella, made with two types of ripe Sicilian tomatoes, and classic beef tartare made with Fassone beef from Piemonte and coated with marinated egg yolk and Parmigiano.

Find it here: The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui, Hong Kong. HK$890 per person, with an additional HK$380 for wine pairing. July 12–14.

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Chef vs Pan brunch featuring Nate Green at La Paloma

A paella made using La Paloma’s signature 40-inch paella pan

The Chef vs Pan brunch series returns for one day only, on July 14. Nate Green from Rhoda joins Jose Cotes at La Paloma, in Sai Ying Pun, to create two Rhoda-inspired dishes for the brunching crowd to enjoy.

The first is the La Paloma suckling pig featuring a Rhoda twist, and the second dish is a paella made with La Paloma’s famous 40-inch (101-centimetre) paella pan.

Other menus on the brunch menu include a range of tapas, such as Spanish cold cuts with tomato bread, tuna tartare with avocado and ponzu dressing, and clams with chorizo. Crispy churros help end the experience on a sweet note.

Find it here: 1/F, SoHo 189, 189 Queen’s Road West, Sai Ying Pun. HK$328 per person. July 14.

Ocean-to-table seafood menu at Felix

Pan-seared cod with coco beans and chorizo ragout from Felix

Felix is showcasing a five-course ocean-to-table seafood menu until the end of July, which promises to deliver fresh flavours finished off in a modern European style that will please the most demanding epicureans.

Highlights of the menu include Obsiblue prawn ceviche with avocado and tomato salsa, and pan-seared cod with coco beans and chorizo ragout. Diners can choose either the steamed Dover sole with zucchini and white wine cream or slow-cooked pork belly with a trio of baby carrots and white balsamic jus for their mains.

Find it here: 28/F, The Peninsula, Tsim Sha Tsui, Hong Kong. HK$1,228 per person. Until July 31.

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STYLE by South China Morning Post

Award-winning STYLE is Hong Kong's best monthly guide to the world of culture and luxury. Targeting high-spending, high-living elite demographics, in-depth articles cover fashion, art, travel, luxury goods and much more.

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