The city’s restaurant industry is finally back to some kind of normal — full bookings and tireless crowds packed all through the weekend. 6pm dinner? Yes, please! Parties of four, sans transparent partitioning? Of course! There’s now plenty to do — and eat. Seasonal menus for spring, new desserts, a fun Happy Hour spot, this week’s New Eats is some kind of celebration. But if you’re still making the transition to all-day dining, takeaway options are still alive and well, best served with the buzz of Netflix latest hits — not after-work crowds — in the background.
Rise by Classified
If you haven’t already heard, Rise by Classified is the Central crowd’s favourite morning pit-stop. The artisan bakery’s selection of breads and pastries — especially the pain au chocolat — is worth wading through the morning commute crowds for. Adding a new addition to its extensive roster, Rise by Classified’s head baker Julien Renaud introduces the traditional French confectionary, Cannelé, remade from a family recipe passed down from 70’s years ago. And is it a treat: Crispy, caramelised coating with a rum- and vanilla-flavoured custard interior. An anytime snack really, from an easy coffee accompaniment in the mornings to a sugary craving at noon.
Rise by Classified, Shop No. 313, 3/F, Exchange Square Podium, 8 Connaught Place, Central, Hong Kong, +852 2147 3454
Your enthusiastic list of places to dine at could use an extra row for cocktails. Spend your next Happy Hour at Club Rangoon, where the Burmese restaurant is adding two new Lethwei punch bowls starting from 2 March. Fit for two or four, the punch bowls are nods to Myanmar itself. There’s the Nanat on Tap (HK$300 for two). ‘Nanat’ translates to ‘pineapple’ in Burmese, with the fruity beverage naturally arriving in a hollowed-out pineapple ‘tap’ (for a self-serve!) with a mix of Nusa Casa spiced rum and Bitter Truth Pimento Dram, along with a dash of demerara syrup, lime juice and 2 Towns pineapple cider. As for the second: The Lunchbox Punch (HK$600 for four). A tipple served in a tiffin-box, its an ode to the stacked metal containers used to transport food, a common utensil in Myanmar. It’s shaken up with London dry gin and a floral, herbal blend of Darjeeling tea, homemade rhubarb, hibiscus cordial, lavender syrup and orange bitters.
Club Rangoon, 33 Aberdeen Street, Central, Hong Kong +852 2503 3077
Yat Tung Heen
A Michelin star recognition is a benchmark some restaurants lust after, so when a star has been successfully maintained for five years running, there’s something to be said about the food: award-winning, probably. Contemporary Chinese eatery Yat Tung Heen, the proud recipient of said accolade, is celebrating it’s five-year consecutive one Michelin star with a limited-time ‘Michelin’ menu, available until 31 March. The eight-course feast (HK$880 per person) will feature signature dishes from chef Tam Tung and familiar Cantonese staples including a honey-glazed barbecue pork, deep-fried tiger prawns and a fragrant lotus leaf steamed rice with chicken and mandarin peel. Three premium pours — Perrier-Jouet Grand Brut N.V., Pouilly Fumé Pascal Jolivet 2018, Domaine A.F Gros Bourgogne Francois Parent 2017 — will also accompany the menu at an additional HK$460.
Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Jordan, Kowloon, Hong Kong, +852 2710 1093
Black Sheep Restaurants
Blossoming buds of daffodils and daisy fields. Brisk breezes scented of fresh cut grass. Spring has arrived into the city and also the menus at Black Sheep, which are available Monday and Tuesday evenings through the month of March.
Ho Lee Fook
It’s always a good time at the boisterous Chinese eatery Ho Lee Fook, not to mention the dishes are a head-turning wonder. For the new season, a new menu, but same inventive twist on Canontese classics. The ‘Spring Sea Dragon’ (HK$488), evocative of drama-decked dishes, includes a succulent Australian Southern Rock lobster tossed with e-fu noodles and coated — generously — with a ginger or garlic butter sauce; Chef Jowett Yu’s signature ‘Mom’s Dumplings’ — expertly folded pockets stuffed with cabbage, pork, ginger and fresh chillies; and a refreshing Chinese dates and yoghurt sorbet sprinkled with Taiwanese guava, Yakult granita and salted plum powder sprinkled on top.
Ho Lee Fook, G/F, 1-5 Elgin Street, Soho, Central, +852 2810 0860
Artemis & Apollo
Spring is the time of new beginnings, new starts and at the cosy Greek taverna, Artemis & Apollo, new menus too. True to the restaurant’s heritage, Artemis & Apollo takes inspiration from the Greek goddess of growth and seasonal harvest with the ‘Feast of Persephone’ (HK$288). It’s light, bright and zesty; colourful mezzes including creamy dips — hummus and Hitipiti, a smoky and savoury condiment made from roasting red peppers and mixing in feta cheese — with toasted pita breads; a fresh beetroot and watermelon salad; and flash-grilled roasted lamb chops with a cooling Tzatziki drizzle. It’s a menu of springtime celebration in the best possible way.
Artemis & Apollo, G/F, 9-11 Moon Street, Wan Chai, Hong Kong, 2818 8681
Crown Super Deluxe
The sizzle of a searing hot teppan is not unlike the pop and crackle of a backyard grill in spring. A humble garden barbecue redrawn in the lavish, luxurious purple interiors of Crown Super Deluxe, no doubt there a decadent menu — ‘Spring Superior’ (HK$888)– to follow. It starts with freshly chilled sashimi, followed by warm spoonfuls of a homemade chawanmushi (steamed egg custard with seafood). On the iron flattops: a crisp medley of seasonal vegetables, Kagoshima A5 wagyu sirloin, and chef Toru Takano’s aromatic garlic fried rice.
Crown Super Deluxe, Mezzanine, LKF Tower, 33 Wyndham Road, Central, Hong Kong, +852 2111 8434
Should you still be acclimating to this new novelty of dining out, then an evening spent at home should only be comparable to a lavish dinner at the city’s best restaurants. Modern izakaya Okra launches new takeaway omakase experience centred around dry-aged tuna. The two person sharing menu (HK$2000) highlights the natural profile of the fresh produce with simple, uncomplicated plates — to be enjoyed fuss-free in the comfort of your kitchen counter. An extension chef Max Levy’s inspired culinary talents, the menu features the likes of Goma Saba Bozushi, a spotlight on the cured mackerel from the Fukui prefecture; Negitoro Maki, which casts fatty tuna as it’s main star; and the umami-rich, dry-aged tuna sashimi as its spectacular final act.
Details: Orders can be made through WhatsApp at +852 2806 1038. Delivery can be arranged at an additional charge: Central and Western districts at HK$100; Eastern and Southern at HK$200
Okra, G/F & 1/F, 110 Queen’s Road West, Sai Ying Pun, Hong Kong, +852 2806 1038
Header image courtesy of Yat Tung Heen