New Eats: Pop-ups and seasonal tasting menus at Takumi by Daisuke Mori, Sevva and more

These opulent, limited-time menus signal the start of feasting season. Whether you’re looking to celebrate a special occasion, dive into the best seasonal flavours or curious to try the creations of a rising star chef, these are the new eats to check out in Hong Kong.

Sevva: The Young, Dynamic and The Restless

When: 5–7 November

Hot on the heels of a collaborative three-course wine-pairing lunch to honour the release of the Cloudy Bay Sauvignon Blanc 2020, Sevva has once again enlisted rising star chef Christopher Ho to head up the kitchen for a three-day guest chef pop-up this weekend. You’ll get to taste the young chef’s Hong Kong-inspired creations through a six-course menu (HK$1,988 per person, additional HK$500 for cocktail pairing) that features the like of ‘Taat’ — an opulent tart featuring abalone, crab and caviar; ‘Gaap’ — a pigeon dish paired with Sichuan peppercorn and chestnut; ‘Choi’ — a medley of seasonal vegetables such as luffa squash, purple taro, pumpkin and black fungus; and a dessert inspired by the humble Hong Kong lemon tea. Dishes are paired with cocktails by award-winning guest mixologist Dr. Nic — who is also the chef’s elder sister. Highlights include a bourbon-based riff on said classic lemon tea, as well as a martini made with tonka bean-infused vodka and coffee liqueur. A select number of seats are still available — you know what to do.

Sevva, 25/F, Landmark Prince’s, 10 Chater Road, Central, Hong Kong, +852 2537 1388

Takumi by Daisuke Mori’s autumn degustation menu

Chef Daisuke Mori presents a show-stopping new seasonal menu embracing the best-loved fruits of autumn, all in his signature style that marries French culinary finesse with fresh Japanese ingredients. The nine-course dinner menu (HK$2,080) takes you deep into the woods, beginning with a smoky chargrilled sanma — the prized fish of the fall season — served as an alternative to sushi; traversing through key autumn flavours like Hokkaido scallop and chestnut; fatty akamutsu fish with French barley risotto; blue lobster with girolles; kinmedai fish served with a soul-soothing consommé and more. Wine pairing options from HK$880 for four glasses are available; as is the option to elevate the experience with the addition of seasonal white truffle (HK$300 per dish).

Takumi by Daisuke Mori, Shop 1, The Oakhill, 16 Wood Road, Wan Chai, Hong Kong, +852 2475 1299

Diwali menu at Chaiwala

Celebrate the Indian festival of lights — the mark of new beginnings and light’s triumph over darkness — over at Pirata Group’s Indian mainstay, Chaiwala. Available from 9–15 November for weekend brunch or dinner, the Diwali Tasting Menu (HK$480 per person) begins with tangy chaats like the popular Pani Puri with Jal-Jeera; Bombay fried chicken and Dakshini Prawns. Three bright and piquant curries follow: with Old Delhi butter chicken, Kerala fish curry and a Sichuan chilli paneer (one of the latest additions to the menu), rounding out with a Tandoori platter of roast favourites, and finishing off with the South Asian Spice — a modern riff on the sweet and satisfying Gulab Jamun. Book in for the 14th to dance off the meal in the dining hall, with live DJ and dinner festivities. An optional two-hour free-flow beverage package is available at HK$240 per person.

While you’re at it, don’t miss new a la carte Tandoori dishes such as the new grilled sea bass Jhol (HK$360) with Bengali fish sauce; as well as the Tandoori beef ribs (HK$550) served with fried baby potatoes, gravy and mint chutney.

Chaiwala, B/F, 43–55 Wyndham Street, Central, Hong Kong

In other news… 

Shake Shack launches black truffle menu

When: 3 November

If you can’t resist adding a taste of decadence to your smashed burgers, Shake Shack is amping up their game for the holiday season with all-new black truffle-infused dishes. Choose from the black truffle burger (HK$65), the black truffle chick’n burger (HK$62) or loaded black truffle fries (HK$42), each featuring the popular classics upgraded with the addition of black truffle mayo and Shackmeister ale-marinated shallots. Devotees can now get it at any Shake Shack or via Foodpanda, Uber Eats, OpenRice Takeaway or online.