Summer is reaching its peak and if you haven’t yet tasted the bounty of the season’s rich produce, we’ve got you sorted with three sensational menus popping up around town. Lobster lovers will want to get their seafood picks out for the new offerings at Rech, where Brittany Blue lobsters are getting the Michelin-star treatment, while vegetarians can indulge their love of fine dining at the Japanese-centric tasting menu at HAKU. Finally, noodle addicts should head straight to Crystal Jade, which debuts its open noodle bar concept with a flurry of new summer dishes. Without further ado, we present to you this week’s best new eats.

Brittany Blues at Rech by Alain Ducasse

The spindly crustaceans of Brittany are taking over the kitchen at Rech by Alain Ducasse this summer as Executive Chef Stéphane Gortina prepares a brand new menu highlighting the sweet-fleshed creatures of the sea. The superior Big Blue Lobster of Brittany boasts a succulent and sweet flesh and natural juices which pair well across a spectrum of cooking styles and flavour profiles. To highlight the versatility of this prized ingredient, chef Gortina has prepared four distinct lobster dishes, headlined by the surf ‘n’ turf combo of sweet lobster with tender Black Onyx Australian Beef drizzled in lobster and truffle beef sauces with an airy potato soufflé (HK$620).

For a romantic evening for two, indulge in the Decadent Lobster Soufflé (HK$460), a beautiful golden-topped soufflé with a double whammy of chopped lobster and sauce made from the crustacean’s head; or opt for a lighter meal with the Very Glamorous Lobster Salad (HK$400) which brings together fresh green and purple basil, sun-kissed heirloom tomatoes from Provence, and just-cooked lobster meat under a zesty dressing of pesto and lemon. Finally, lobster roll lovers can tuck into the Rech n’ Roll (HK$400), a homemade hot dog roll sandwiching generous chunks of lobster, with spiced mango, lobster condiments and baby gem lettuce creating the ultimate hand-held feast.

Rech’s ‘Crazy Blue Lobster’ menu is available from now through 31 August. 

Rech by Alain Ducasse, G/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2313 2323

Veggies take root at HAKU 

One doesn’t often associate all-vegetarian menus with gilded fine dining, but Kappo-counter HAKU is aiming to change that this month with its first all-vegetarian degustation. Showcasing the abundance of fresh veggies and produce from all parts of Japan, HAKU’s new seasonal menu takes guests on a tour through Japan’s culinary riches, from the mineral-rich salt tomatoes of Kumamoto prefecture to the tomorokoshi, or sweet Japanese corn prevalent as a summer street snack all across the country. At HAKU, the sweet kernels get fired up over the grill and paired with savoury Spanish manchego cheese for an intriguing interplay of sweet and savoury flavours.

Priced at HK$800 per person, the 6-course plant-based menu (HK$900 to upgrade to 8-course menu) is intended to coax out the same intensity of aromas and flavours from plants as present in the rest of the menu, while showcasing the depth of cooking techniques and creative culinary combinations that HAKU is known for. For those that have dined at this sophisticated tasting counter before, it’s no surprise that the six individually constructed courses all stand beautifully on their own, starting with four welcome amouse-bouches, and culminating in chef Balbi’s signature Koshihikari rice dish with creamy risotto-like grains made with crisp Kubota vegetables instead of the usual seafood. The vegetarian menu can be requested at lunch or dinner, and an all-vegan menu is available with 24 hours advanced notice.

Haku, Shop OT G04B, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong, +852 2115 9965

Oodles of noodles at Crystal Jade 

There’s nothing quite like the satisfying texture and mouthfeel of Chinese hand-pulled noodles, which tend to make a great vehicle for everything from spicy peanut sauce to scallion oil with a flurry of fried dark scallions. Founded almost three decades ago, Crystal Jade remains one of the city’s most reliable stops for la mian or hand-pulled noodles; this summer, they’re amping up the experience by debuting a brand new open noodle bar concept set to role out in stages across 15 outlets in Hong Kong Island, Kowloon and the New Territories.

The first stop is Crystal Jade’s newly opened outlet in Mongkok’s MOKO mall, with a large open noodle bar where guests can interact with the master noodle makers as they stretch, twist and fold the weighty dough. To order, first choose the shape of your Lanzhou-style la mian (double width, triangle or ‘Dragon Beard’), then choose the style, from Szechuan dan dan mian in a spicy chilli oil, to noodles dunked in hot and sour soup, served with double-boiled chicken soup, or with poached beef in a spicy broth. Round out your meal with new summer menu items, including la mian with seafood and tomato in superior fish soup (HK$85), bitter cucumber tossed in sweet bean sauce (HK$55), and braised winter melon with crab meat and egg white sauce (HK$88). From now through 3 August, customers dining at MOKO will also receive a complimentary platter of the signature xiao long bao dumplings to top off the carb-loaded meal.

Crystal Jade, Shop 505B, 5/F, MOKO, Mong Kok, Hong Kong, +852 3586 9498

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.