One of the many delights of Hong Kong’s multifaceted restaurant scene lies in its embrace of excess: you’re never far from a marathon degustation or a hedonistic meal of truffles and foie gras, if you know where to look. While not everyone can dine like royalty every day, the menus below — from a dedicated caviar menu to pristine seafood every day of the week — provide plenty of inspiration for those with money to burn this month.
Prestige Caviar menu at L’Envol
Perhaps nothing exemplifies Hong Kong’s affinity for gastronomic excess more than a dedicated caviar degustation. Whether you’re a regular consumer of the expensive sturgeon roe or just looking for a splurge-worthy treat, you’ll want to pay a visit to L’Envol, recently opened at the new St. Regis Hong Kong and helmed by long-time Hong Kong-based chef Olivier Elzer (read our full review here).
Seated within the sophisticated surrounds of the restaurant’s pastel marble and brushed bronze, guests can indulge their affinity for fine sturgeon in the 8-course Prestige Caviar menu (HK$2,688 plus 10% surcharge per person). Elzer’s careful compositions highlight various types of caviar in dishes such as ‘Le Shadi de La Maison Nordique’, a beef consommé jelly topped with Shadi Caviar harvested from Quzhou; and ‘Le Kristal Kaviari’, where the minerality in fresh Brittany razor clams is underscored by amber-hued Kristal Caviar. Other courses featured soft-poached French pink rock lobster, sweet-fleshed Brittany turbot, and seared Wagyu tenderloin, all paired with different assortments of premium sturgeon and washed down with the cellar’s selection of 100-plus Champagnes.
L’Envol, 3/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong, +852 2138 6818
Ding’s Club’s 1st anniversary
An elegant and strictly traditional Cantonese restaurant in the heart of Central, Ding’s Club has just hit its first anniversary mark and is launching a host of new dishes to celebrate. We’re bigs fans of the meticulous attention to detail and respect for venerated old recipes from celebrity chef Steve Lee Ka Ding and chef Li Cheung, who work together to revive old Cantonese cooking traditions — many of which are hardly seen around the city these days.
In honour of its one-year mark, the H Queen’s restaurant has launched a new lunch and dinner menu, with the latter paying respect to the Shunde region of Guangdong province. Famed for its agriculture and fishing, chefs Cheung and Ding highlight the region’s core ingredients supplemented by local Hong Kong produce. Dishes such as Jun’an steamed pork are rarely seen in Hong Kong, featuring pork belly marinated in special Shunde wine for at least three hours, then steamed, sliced and topped with fried sesame seeds. Braised goose fillet undergoes an intense 3-hour marination process, before served atop flat rice noodles which soak in the savoury flavours of the bird. On the weekends, diners can also tuck into a new Holiday Lunch Set for Two (HK$768 for two, Sat & holidays 12–3pm), with highlights such as barbecued pluma pork, foie gras marinated with fermented rice, and deep-fried scallops stuffed with pear and shrimp mousse.
HK$4,888 for Ding’s Club Shunde set dinner for six through September (Dine before 12 September to receive two complimentary Ding’s Mooncake Sets). Reserve two days in advance.
Ding’s Club, 23/F, H Queen’s, 80 Queen’s Road Central, Hong Kong, +852 2327 1398
Catch of the day at Fumi
Hokkaido’s bounty of year-round fresh seafood is being spotlighted over at Fumi, popular for its kaiseki sets and creative takes on traditional Japanese dishes. The most beloved delicacies harvested from up and down Japan’s coastline are available to savour throughout the week, with special pricing depending on the day. Perk up your Mondays with the Ransu snow crab (HK$138 per serving), prized for its sweet and succulent meat; and slurp Senpoushi rock oysters on Tuesdays (HK$128 for two) — the seasonal summer ingredient paired with tart homemade yuzu and plum sauce to offset its creamy richness.
Abalone from Fukawan reigns on Wednesdays (HK$288 for two), the highest-grade Japanese abalone served either as sushi or sashimi; while Thursdays see an all-out feast of Abashiri hairy crab (HK$388 per crab), with the legs dipped in a simple Japanese vinegar. Finally, swing by on the weekends for a taste of more jet-fresh seafood: Saturdays feature fresh Hiyama uni (HK$175 per 100g), with the briny-sweet flavour and buttery texture purely evocative of the sea; while Sundays are all about sweet and meaty Rausu snow crab (limited to 20 servings per day, one per person; call ahead to reserve).
Fumi, 6/F, California Tower, 30-36 D’Aguilar Street, Central, Hong Kong, +852 2328 3302