With January all about being a little more diet-conscious, now’s not the time to be wasting your calories on sub-par food. From an (actually delicious) all-vegan tasting menu to British classics given a homestyle twist, these new winter menus will ensure you’re eating where it counts this month.
The Leah launches all-day dining
Opened by British chef James Sharman, The Leah’s new all-day dining concept Leah Cafe has launched just in time to introduce some tasty new comfort dishes for those looking to banish the winter blues. In addition to Sharman’s ever-popular homemade savoury and sweet pies (we can’t get enough of the chicken, leek and bacon), diners to the new cafe can indulge in an exclusive new selection of Asian-inspired pies, as well as breakfast dishes and happy hour daily. Tuck into the new Roast Sichuan Chicken Pie (HK$65), with a fair bit of heat; or the Pork, Chilli & Eggplant Pie (HK$70), Sharman’s hat tip to the cha chaan teng with eggplant and minced pork. The Beef & Sesame Pie (HK$70) is also set to become a new classic, with pull-apart-tender short rib, scallion and sesame oil. A selection of indulgent pies, cakes and pastries will also be available for takeaway or party catering options.
Next door at The Leah, the dinner menu continues to focus on rich, hearty flavours rooted in well-sourced ingredients, with new winter dishes such as the Ham Hock Quiche (HK$118), with a savoury combo of leek, dijon and shallots, and Goat’s Cheese Quiche (HK$98) with balsamic and red onion to counteract the creamy dairy. For seafood lovers, don’t miss the new Fish, Chips & Scratchings (HK$198), the classic English dish served with pea mash and homemade tartare; and Lobster Pie (HK$220), a high-end fish pie made with succulent shellfish and a breadcrumb topping infused with the flavour from the shell.
Leah Cafe & The Leah, 308 & 311, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, Hong Kong, +852 2337 7651
Veganuary at Arcane
With January in full swing, those tempted to ditch those well-intentioned diet resolutions will want to hop to Arcane, where chef Shane Osborn (newly appointed President of Food Made Good Hong Kong) is making it easy to eat clean this month with a new ‘Veganuary’ menu. Injecting a bit of fine-dining flair into an all-vegan menu, the new tasting menu has been co-created by Osborn and Chef de Cuisine Michael Smith and features highlights from terrine of Japanese leeks with beetroot and pickled maitake mushrooms, to roasted butternut squash wrapped in white daikon with a honey and soy dressing. A provencal-style vegetable tian is a picture on the plate with sweet Japanese fruit tomatoes and fine filo pastry, punctuated by the savoury tang of black olives, while a warm salad of caramelised cauliflower packs a hearty and nutritious punch with chickpea and cashew nut hummus. The meal caps off with Japanese winter strawberries and macadamia nut ice cream. The Veganuary menu is only available through 31 January, so make your booking fast.
Arcane, 3/F, 18 On Lan Street, Central, Hong Kong, +852 2728 0178
Best of Both World’s British-American Brunch
Over at Kinship, the co-venture between chefs Chris Grare and Arron Rhodes, the weekend brunch offering is getting an upgrade with British-American favourites, in addition to a new weekday lunch set. American-born chef Grare has been busy in the kitchen whipping up a new weekday lunch set (HK$198–288 plus 10% surcharge), with choice of one- to three-course sets featuring a starter, main and dessert. The beef tataki is a new crowd favourite, paired with a tart Okinawan citrus dressing, while parmesan and cauliflower risotto is pure comfort food brightened with a hit of fresh lemon. Or, tuck into the braised Australian beef cheeks on a bed of potato puree with honey-roasted carrots.
Seeking a more relaxing brunch option? Priced at HK$388 plus 10% per person, the new Best of Both World’s British-American Brunch has just been revamped with a number of hearty brunch staples, from southern biscuits and gravy to roast sirloin beef paying homage to the quintessential British Sunday roast tradition. New specials also include BBQ pork Benedict, smashed avo toast with crisp chickpeas, and corned beef hash. For HK$198 free-flow, add on unlimited wine, cava, Asahi beer and gin & tonics.