You may have your hands full checking out all the brand new restaurants opening this month, but in-between trying to elbow your way into Hong Kong’s hottest new tables, you’ll want to revisit the time-tested restaurants below for these limited time pop-ups. From Roganic’s autumnal-themed mushroom menu to a Balinese institution bringing us the flavours of the island — here are November’s dining pop-ups not to miss.

 

Roganic’s Mushroom Menu

When: 12–13 November

Price: HK$980 plus 10% surcharge per person

Love mushrooms? Head over to Simon Rogan’s flagship Hong Kong restaurant this month, where Executive Chef Oli Marlow and Head Chef Ashley Salmon together with Simon Rogan will be presenting a special themed menu based on various types of funghi. Chef Rogan’s all-time favourite ingredient, the earthy and versatile ingredient stars in a list of British-influenced dishes over an 11-course menu. Irresistible mushroom creations include the mushroom & miso parker house bread, aerated cep cake with pickled shimeji and lovage, and Hong Kong chicken with girolles and artichokes. Of course, there’ll be the restaurant’s signature truffle pudding with warm croissant pastry, while dessert wraps up with another ode to truffle featuring molasses and white chocolate.

RoganicUG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, +852 2817 8383

 

Locavore at Test Kitchen

When: 7–10 November, 7 & 8:15pm seatings; book here

Price: HK$1,080 for 9-course menu, plus HK$480 for wine pairing

Well known for being one of Bali’s foremost farm-to-table restaurants, Locavore specialises in championing the best local Indonesian ingredients in a diverse menu that takes advantage of the region’s rich biodiversity. Arriving at Test Kitchen this month, chef and co-founder of Locavore, Eelke Plasmeijer brings the best of Bali to the 852, presenting an inventive 9-course menu incorporating both new and signature dishes. Guests will have the pleasure to try the restaurant’s salt-baked jicama with peanut lime emulsion, maitake or king oyster mushroom ‘steak’ fried in bacon fat, and white coffee licorice gelato with black wolfberries. As with other Test Kitchen dinners, Eelke will be on hand to personally present and tell the story behind each dish, allowing for guests to get  better acquainted with the indigenous ingredients.

Test Kitchen, Shop 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong, +852 9032 7628 

 

Florilège x Vea

When: 22 November

Price: HK$2,880, plus HK$780 for wine or cocktail pairing

After bringing in big names such as Odette and JL Studio, Chinese-French restaurant VEA is hosting another anticipated four hands dinner in late November, spotlighting Tokyo’s acclaimed Florilège, which currently sits at No. 5 on Asia’s 50 Best Restaurant 2019. Chef Hiroyasu Kawate will debut his modern French cuisine in Hong Kong wtih dishes such as beef carpaccio with beetroot purée, smoked potato purée and red apple sorbet; while VEA’s chef-owner Vicky Cheng contributes his own French-inspired signature dishes including an elegant fish maw and sea cucumber creation. Priced at HK$2,880 per person, the masterful degustation is paired with cocktails from award-winning mixologist Antonio Lai, or a wine pairing from Sommelier Alex Yim (HK$780 extra). 

VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central, Hong Kong, +852 2711 8639

 

Arbor x La Cime

When: 7–9 November

Price: HK$2,988 for 9-course dinner (7–9 Nov); HK$988 for 4-course lunch (8–9 Nov)

It’s a meeting of Michelin greats as chef Yusuke Takada (from two-starred La Cime in Osaka) and Hong Kong’s own chef Eric Räty (from one-starred Arbor) reunite in another four hands tasting to present the diverse flavours of Fukuoka. For three days only, Arbor welcomes back acclaimed chef Takada to create a unique degustation menu with Räty, rooted in the finest seasonal Japanese ingredients and imbued with French technique. Abundant produce from both land and sea is deployed in a menu that highlights succulent Asari clams, Kawatake river weed, Mikan citrus, and aromatic Matsu Kinoko mushrooms. Of course, the meal wouldn’t be complete without a carafe of Minokotobuki sake, the palate-pleasing rice wine underscoring the rich umami of the meal. 

Arbor, 25/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong, +852 3185 8388

 

“Gems & Pearl – An Italian Culinary Journey”

When: 21–22 November

Price: HK$1,998 for 7-course menu

Tosca di Angelo at The Ritz-Carlton, Hong Kong is kicking off a brand new series, boldly celebrating the talents of amazing female chefs from Italy with a series of pop-up dinners together with food personalities Andrea Petrini and Florent Bonnefoy. Over the next year, head chef Angelo Agliano will welcome five prominent female chefs from Italy to join him in the Tosca kitchen, giving diners a chance to relish gourmet Italian fare from international talents. First up is chef Valeria Piccini, who holds the distinction of running the legendary Caino restaurant in Montemerano, recipient of two Michelin stars for more than 20 years running. Her signature Tuscan dishes go hand-in-hand with Angelo’s regional cooking style; together, they’ll present a 7-course menu rooted in earthy flavours in the spirit of fall, from seasonal mushroom varieties to hearty homemade pastas.

Tosca di Angelo, 102/F, The Ritz-Carlton, 1 Austin Road West, West Kowloon, Hong Kong, +852 2263 2263

 

Angelo Vecchio x Jesus Pascual at Porterhouse

When: 7 November

Price: HK$880 plus 10% surcharge per person, includes wine pairing and cocktail reception

Still ironing out dinner plans for the week? If your Thursday is looking clear, you might want to snap up one of the remaining seats to this four hands dinner starring two Hong Kong chefs: Angelo Vecchio from Porterhouse and Jesus Pascual from Olé Spanish Restaurant. They’ll be joining forces to present a fun tasting menu complete with wine pairing and complimentary cocktail reception with free-flow Hennessy Sunset Cocktails and canapés. Expect experimental cooking underscored by classical Spanish flavours, with highlights including the slow-cooked duck egg with 24-month smoked beef, truffle and truffle soy sauce; grilled striploin with ruby port braised shallots and goose liver; and Carabineros prawn tartare flavoured with the briny juices from the prawn heads. The delightful journey ends with a Guanaja chocolate lava cake with Hennessy cognac ice cream and almond tuile.

Porterhouse, 7/F, California Tower, 30-36 D’Aguilar Street, Central, Hong Kong, +852 2522 6366

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.