In danger of hitting a dining rut this month? We’re here to help with our pick of the best new menus to try around town — whether you’re going for a full-fat steak dinner or a lighter degustation where plants and produce abound.
Steak and libations at Beefbar
Normally we think of cocktails as more of a pre-dinner aperitif; and while we won’t turn down a well-made drink, it can be difficult to navigate an entire dinner — particularly a multi-course degustation — with cocktails as a pairing, with the wide range of bitter to sweet to sour concoctions. Enter Beefbar — where the kitchen and bar team is paying special attention to the art of cocktail pairings this month, with a dedicated menu matching well-crafted libations to a range of meat, seafood and raw dishes.
Sip on the Monte Carlo Luxury, a crisp and clean martini with ample bitterness to counteract a fatty kobe and sea urchin taco; or opt for the Steak Mary — Beefbar’s twist on a Bloody Mary — where smoky mezcal hits the same notes as a hearty ribeye steak. For a lighter option, The Peaty & Fresh made with Scottish blended whisky, yuzu liqueur and fresh apple juice is a delicate match for a sweet langoustine, mango and avocado ceviche. Tossing out the old convention of just sticking to the wine list at steakhouses, Beefbar’s menu is sure to offer some interesting insights into the art of cocktail pairing for those interested in mixology (and those who simply love a good drink, of course).
Beefbar, 2/F, Club Lusitano, 16 Ice House Street, Central, Hong Kong, +852 2110 8853
Grassroots x Gaa
While we normally share news of all the worthy dining pop-ups happening in Hong Kong in our monthly roundup, we’ve just gotten word of a fast-approaching event that you should mark in your diaries (if you, like us, are massive fans of chef Peggy Chan’s brilliant plant-inspired cooking at Grassroots Pantry). The ninth instalment of The Collective’s Table will take place on 27 April, with Chan collaborating in a 4-hands dinner with guest chef Garima Arora of Bangkok’s Restaurant Gaa — lauded as one of the city’s best new restaurants of 2017. Arora will be bringing to Hong Kong signature dishes from her Mumbai-focused menu (she previously trained at Gaggan), which draws heavily on local Thai produce for fresh, bold flavours.
Complementing Chan’s innovative vegetarian cooking, the two female powerhouses will produce a 7-Chakras Dinner with each dish meant to help the healing process of a specific Chakra: from pink oyster mushroom marinated ceviche-style with Leche de Tigre and spirulina; to the Solar Plexus Chakra with corn, corn milk and bitter greens; and the green tea ice cream sandwich meant to energise the Crown Chakra. Along with proceeds going towards a charity to help underprivileged kids in Thailand, the pop-up dinner aims to be an invitation for chefs to incorporate more plants into their menu, while also bringing awareness to sustainability issues within the industry.
HK$780 for 7-course menu, plus HK$280 for non-alcoholic Elixir pairing or HK$480 for all-natural wine pairing; prices subject to 10% surcharge with proceeds going towards the SATI Organization. Call +852 2873 3353 or email email@example.com to book.
Grassroots Pantry, Shop D, G/F, 108 Hollywood Road, Central, Hong Kong, +852 2873 3353
Bacon and burrata at Morton’s
We love to frequent Morton’s for their sweet happy hour deal, but this month’s new dishes have us planning a proper sit-down dinner. With the shift in seasons, Morton’s is tempting diners with a slew of new creations, spanning the light and healthy to the wickedly indulgent. Start with the creamy burrata with grilled asparagus and baby heirloom tomato salad (HK$228), packed with vibrant green produce, before digging into the Nueske’s Bacon Steak (HK$138) — a 12oz cut of apple-smoked pork belly that’s topped off with a peach bourbon glaze. For the main event, there’s the new 8oz American Wagyu ribeye steak (HK$788) or the 7oz American Wagyu filet mignon (HK$688) paired with a fiery roasted poblano butter. If that’s not enough to make your palate sing, you can also tuck into seared cod with romesco sauce (HK$478), a Mediterranean-inspired seafood dish brimming with roasted red peppers and almonds for an earthy and fragrant finish.
Morton’s The Steakhouse, 4/F, The Sheraton Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Hong Kong, +852 2732 2343