Look up and ahead this Monday with a selection of sweet Easter treats — we’re counting on these to get us through the next two weeks to a much-needed 5-day Easter weekend. The weather has also dipped down back to a lovely chill again, so to take advantage of the remnants of the spring breeze and make a note to tuck into some feel-good comforts with smoked morsels from Smoke & Barrel or perhaps some heart-warming curries and tandoor staples at Chaat?
The festival of colour is only deserving of an equally colourful menu to match. Celebrate Holi at Chaat with an exclusive menu available for one-day-only on 28 March. Chef Manav has recreated classic plates from the traditional holiday to include soul-warming curries — southern India’s madras fish curry — and hearty mains from the kitchen’s tandoor oven — Gosht Tar Kalia lamb stewed in a rich gravy sauce. There’s also a delightful selection of lighter sides including the Kalonji Naan and Boondi Raita, a northern Indian spice yoghurt raita with fried chickpea flour balls, and Malpua-region fried fluffy pancakes to round up the delectable meal.
See the full menu here. Reservations can be made by contacting email@example.com.
Chaat, Level 5, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 5239 9220
It’s not an Easter celebration without the appearance of chocolate-moulded chicks. Luckily, that’s exactly what’s in-store at La Viña’s latest collaboration with actress Grace Chan. The bakery’s signature basque burnt cheesecake remains, except a renewal of flavours fitted towards the season of spring: yuzu and red bean (HK$368/ 6-inch; HK$38/3-inch) and Japanese sakura (HK$308/6-inch; HK$48/3-inch) made with cream steeped in Tea WG Ivory Palace Tea and whipped sakura tea ganache. A carrot cake (HK$198/4-inch) made with cinnamon and walnuts is recreated in two adorable editions: a ground-peeking bunny and one upside-down with its fluffy shredded coconut tail pointed skyward.
Available now through to 5 April. Orders can be made online from La Viña here.
La Viña, Shop LA1, 1/F, ifc mall, 8 Finance Street, Central, Hong Kong
News you won’t want to miss: Butter has created two cakes in celebration of the long Easter weekend. There’s the signature carrot cake (HK$450/whole, HK$80/slice) redecorated as an easter basket — spot the cream cheese basket-weave exterior and beautifully piped carrot and florals at the top. Classic. And a chocolate marble mousse pie (HK$400/whole, HK$70/slice) with a swirl of dark chocolate and condensed milk mousse filling set in cocoa cookie crust and topped with vanilla whipped cream and milk chocolate easter eggs. Delicious.
Available from 29 March to 4 April. Pre-orders can be made online from Butter here.
Butter, Shop 239, 2/F, Landmark Atrium, Central, Hong Kong, +852 2670 2670
Smoke & Barrel
The beginning of the week is always tough to get through, but now hopefully with Smoke & Barrel’s all-you-can-eat Ribs & Beer nights — reserved for Mondays and Tuesdays exclusively — it’ll be a little nicer to navigate. Work your way through the 90 minutes unlimited serve of the signature smoked ribs with free-flow Pabst Blue Ribbon beers (HK$388), it’ll surely be a highlight to definitely look forward to when the Sunday Scaries settle in. If you’re looking to recreate the aromatic fragrance of the barbecue joint at home, Smoke & Barrel has opened up the schedule for its Meat-Smoking 101 class for the rest of the year. Led by chef Chris Tuthill, learn the traditional ‘slow-and-low’ cooking tips, enjoy a light lunch and bring your own smoked meats home while you’re there. Next class will run on 3 and 17 April.
Reservations for the meat smoking 101 class can be made here.
Smoke & Barrel, 1/F & 2/F, Wyndham Mansion, 32 Wyndham Street, Central, Hong Kong, +852 2866 2120
This Easter, guilt-free indulgences are made a reality with The Cakery own rendition of the large Easter egg (HK$588). A sunshine-yellow, sculptural treat that will make a delightful dessert table centrepiece, look closely to admire the beautiful sugar-work of the pretty daisies and a tiny bumblebee. Give it a gentle tap and the delicate exterior will break open for two dozen shimmery vegan chocolate eggs, made of freeze-dried raspberry and white chocolate, to pour through — certainly our kind of Easter egg hunt.
Available from now through to 7 April.
The Cakery, various locations including Shop 303, The Landmark, Central, Hong Kong, +852 6683 3833
More news to be excited about this week: Lady M is debuting a Hong Kong-exclusive mille crepes starting from 25 March. The brand new Black Sugar Soy crepe (HK$75/slice) is carefully assembled in the confectioner’s signature 20 layers of handmade, paper-thin crepes with a silky soy milk custard blended with fresh tofu. Finished off with a glistening black sugar glaze and kinako crumbs at the surface — it’s the perfect slice for spring picnics and long afternoons.
Lady M, various locations including Shop No. 2096A, Podium Level 2, ifc mall, 8 Finance Street, Central, Hong Kong, +852 2865 1099
Header image courtesy of Chaat