Home > Food & Drink > Dining > New Eats: Afternoon tea at Hue, spring menus at 208 Duecento Otto, and more restaurant news
New Eats: Afternoon tea at Hue, spring menus at 208 Duecento Otto, and more restaurant news

No doubt the warming weather will have you keen to venture outdoors. If your upcoming weekend is not already fully scheduled with day-trips out and about in the city, be sure to check out this long list of renewed menus and new openings worth sampling. Reserve an afternoon for them — we guarantee it’s worth it.

Salisterra at The Upper House opens 

Razor clam ceviche

Whispers of a new Mediterranean dining concept at The Upper House were on the lips of many this past week, and here it finally is: Salisterra has opened its doors for a layered dining experience on the 49th floor. Made up of Latin words, ‘salis’ (salt) and ‘terra’ (earth), the cosy bistro-like space serves up a comforting selection of French and Italian coastal cuisine — just imagine: bright sunshine atmosphere and fresh, zingy palates. Surely an imaginative getaway, much needed. The menu is curated by London-based, Michelin chef Jun Tanaka and will feature an impressive seven types of pasta, a bold range of vegetable dishes centred on bold palates and charcoal-grilled dishes made from a special Josper oven. The Panzanella, roasted sweet potatoes and pan-fried herb gnocchi are among out vetted favourites.

Salisterra, Level 49, The Upper House, 88 Queensway, Admiralty, Hong Kong, +852 3968 1106

Three new pizzas at 208 Duecento Otto

The hearty and comforting plates of authentic Italian cuisine might be remedial on slow weekend mornings, but with no doubt, you’d come to 208 Duecento Otto for a slice of its well-charred pies. Along with a new à la carte menu that celebrates spring with lighter palates — Italian spring lamb leg confit; pan-fried Atlantic Scottish squid coated in a fresh, herbaceous dressing is another — three new pizzas top the new menu. There’s proto-typical pies like the porchetta, which layers on roast pork, bell pepper, wild fennel and buffalo mozzarella on a San Marzano tomato sauce base; Tonno, which does a similar profile but with Italian tuna and red onions, or one that trails a route of difference — Salsiccia — with a white sauce base, topped with pork sausage, pecorino, Buffalo mozzarella and fresh fava beans.

208 Duecento Otto, 208 Hollywood Road, Sheung Wan, Hong Kong, +852 2549 0208

New spring specials at The Legacy House 

Deep-fried sautéed toothfish with spicy plum sauce

In celebration of the fresh ingredients from the new season, Chinese executive chef Li-Chi Wai of The Legacy House has just introduced eight new spring creations that highlight the well-loved flavours of traditional Shunde cuisine. Complex in its execution but terribly easily on the palate, the new specials include the likes of wok-fried oysters (HK$360) and sautéed toothfish doused in a sticky, spicy plum sauce (HK$480), amongst a renewed selection soul-warming soups — ideal samplings in these light and breezy weathers. Enjoy with family and friends over the coming weekend.

The Legacy House, L5, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3891 8732

Limited time gelato flavours at Venchi

A mugful of hot chocolate on a cold winter’s day. Smell of pancakes on a Sunday morning. This untranslatable sense of comfort and joy? The Italians coin as Allegria. Another favourited form of ‘Allegria’ during sweltering summers: a spoonful of ice-cold gelato. Savour the experience with Venchi, who will be introducing limited flavours each month beginning from May through August. The first of the scoop: Strawberry with 50% less sugar. All indulgence with none of the guilt; it’s made with the same recipe of natural ingredients and refreshing berries. Enjoy with an accompanying dollop of the brand’s signature mango or hazelnut.

Venchi, Shop G11B, G/F, Lee Garden Two, 28 Yung Ping Road, Causeway Bay, Hong Kong, +852 3791 2862

New bento boxes at The Aubrey 

Lunch hours options will be pleasantly transformed with The Aubrey now introducing a brand new lunch menu showcasing the Japanese izakaya’s seasonal ingredients and extensive culinary selection. A three-layer bento set, presented in an exquisite hand-crafted wooden box, will house delectable bite-sized serves that are updated bi-weekly. For this rotation, Chawanmushi, a savory egg custard, begins, followed by a choice of mains, including the izakaya’s signed sakiyo miso sablefish. It’s paired with a satisfying selection of sides including the Kakiage tempura, and kanpyo maki. Smaller portions, such as a Chirashi Don set, are also available and highlights chef’s sashimi cuts layered over edomai rice.

The Aubrey, 5/F, Mandarin Oriental, 8 Connaught Road Central, Central, Hong Kong,+852 2825 4001

Hue x Aromatherapy Associates afternoon tea 

Good food, and a spot of serenity thrown in for good measure, at Hue a soothing mantra of ‘Destress, Relax and Revive’ sets the scene with the modern Australian restaurant’s latest afternoon tea (HK$680 for two) created in collaboration with essential oils brand Aromatherapy Associates. At the top of the agenda, a full afternoon to kick-back and unwind, followed by the classic duo of sweet and savory treats inspired by the three titular scents. Rosemary and Gruyere cheese puffs to ‘Destress’. Grapefruit cured and smoked ocean trout set on a seaweed crisp to ‘Revive’. Scones with lavender whipped cream filling for pure enjoyment. Available on weekends only through to 9 May — just in time for a well-deserved treat for Mum.

Hue, 1/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3500 5888

Ying Jee Club Michelin Degustation menu available until May 

Sautéed lobster with water chestnut, seasonal greens and dried conpoy

To diner curious of Ying Jee Club’s two Michelin star recognition, it’s third consecutive accolade, in fact, the well-acclaimed Cantonese eatery has put together a Michelin Degustation Menu to dispel any doubters. In celebration of the establishment’s most coveted dishes served in either six- (HK$1,380) or eight-course (HK$1,780) assortments, it’s a honest showcase of executive chef Siu Hin-Chi’s expert execution on Cantonese classics. Sample a selection of beautifully presented plates: including ‘Hua Diao’ marinated pigeon, sautéed lobster with water chestnut and an elevated take of a beloved Cantonese favourite, wok-fried Kagoshima A4 Wagyu beef served with leek — and of all things — wasabi. 

Ying Jee Club, G05, 107 & 108, Nexxus Building, 41 Connaught Road Central, Central, +852 2801 6882

New Eats: Afternoon tea at Hue, spring menus at 208 Duecento Otto, and more restaurant news

Lorria Sahmet


After two years writing in luxury retail, Lorria now covers food and drink happenings in Hong Kong. When not taste-testing for the best fries in the city (shoestring, always!), find her at home obsessing over tableware and attempting a fruit garden on her tiny bay window. She is happiest by the ocean with a giant fishbowl-glass of Aperol Spritz.

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