Home > Food & Drink > Dining > New eats: Salmon maki at TokyoLima, a boozy beef pairing and Sicilian-style rigatoni
New eats: Salmon maki at TokyoLima, a boozy beef pairing and Sicilian-style rigatoni

While cheesy pasta swimming in sweet tomato sauce and well-marbled steaks dripping with grease off the grill may not exactly scream summer diet — it’s all about practicing all things in moderation, right? With these new summer menus just launched at tried-and-true favourites around town, it’s looking like we’ve got our dinner plans sorted for the week. Here’s where to get a taste of summer’s most flavour-packed new menus.

A new taste of Nikkei at TokyoLima 

Feeling bogged down by the heat and humidity? Duck into TokyoLima‘s subterranean den and knock back a few cocktails while sampling 10 new summer dishes dreamed up by Executive Chef Arturo Melendez. Packing all the colour, flavour and vibrancy that we’ve come to expect from the Peruvian-Japanese joint, the menu is a delicious ode to the season: starting with the aptly named Salad for Summer (HK$90), combining carrot noodles, cucumber, crunchy daikon and spicy grated ginger tossed in a nutty dressing with a dash of sherry vinegar. Similarly refreshing is the H&M #2 (HK$130), with pink strips of hamachi in a punchy Peruvian tiger’s milk topped with fresh seaweed and shoyu pearls.

Meanwhile, the Salmon Maki (HK$130) ramps up the sushi menu, with a double hit of smoked salmon and smoky rocoto cream cheese, tempered with sweet raspberry tiger’s milk, bright yuzu and chilli pearls. Finally, stubborn carnivores need look no further than the beef short ribs (HK$280), slow-cooked for 12 hours with a smoky house-made red miso, BBQ sauce and a smear of purple sweet potato puree. Pair it with the Yasai Stick (HK$100), where skewered portobello mushrooms and eggplant get cooked down on the grill until soft and smoky.

TokyoLima, G/F, 18-20 Lyndhurst Terrace, Central, Hong Kong, +852 2811 1152

Wine and whisky pairings at Beefbar

Retaining its 1-star in 2018’s Michelin guide, Beefbar epitomises a fine dining steakhouse: pristine marble tabletops, sparkling silverware and glassware, and nothing but the finest cuts of beef imported from around the world. While one traditionally thinks of steak and red wine as the classic pairing, whisky can also go wonderfully well with a meat-centric meal: a pairing that the steakhouse is highlighting in its new choose-your-own-adventure tasting menu.

Four tasty cuts will feature in a premium 5-course tasting menu, matched either with a sommelier-led wine pairing or an array of boutique whiskies. The traditional American Prime Black Angus beef tartare goes equally well with either a fruity Chardonnay, or a Samaroli Glenallachie single malt with a hint of sweetness; while the Australian short rib tataki is best paired with a Big Sky “Provenance” pinot noir from New Zealand, or a Clynelish 14-year-old single malt with a light floral aroma. Other cuts include Japanese A5 Kobe beef used in the filling for ravioli, and Korean Hanwoo filet served with cheesy comté mashed potatoes. As for dessert, a coconut mousse ditches the wine and whisky for a rum-based cocktail pairing that serves as the perfect nightcap.

Menu available daily during lunch and dinner service, priced at HK$1,180 per person, plus HK$600 for wine or whisky pairing. 

Beefbar, 2/F, Club Lusitano, 16 Ice House Street, Central, Hong Kong, +852 2110 8853

Sicilian summer at Locanda dell’ Angelo

Who needs a summer diet when there’s homemade pasta to be had? Those who find themselves wandering about Happy Valley this month can make a carb stop at Locanda dell’ Angelo, a rather hidden-away Italian gem that’s quietly dishing up some of the most authentic Sicilian-style food in the area. The menu adheres strictly to the classics here, and a new menu from chef Angelo is primed to show off summer’s bounty while staying true to the simple yet robust flavours of Italian cuisine.

For appetisers, tear into the pan-fried octopus, seasoned with dried tomato, olive and parsley; or the gratinated mussels which shoulder up to marinated anchovies and roasted peppers for a Spanish-Italian twist. From Palermo, the everyday spaghetti tuna gets hit with saltiness from bottarga, earthiness from pine nuts, and sweetness from raisins for an elevated twist. Finally, no pasta dinner can be complete without rigatoni: Locanda’s version is sure to be a hit with vegetarians with the al dente tubes tossed in a sweet sun-kissed tomato sauce with a simple showering of pecorino cheese and sweet eggplant. 

Locanda dell’ Angelo, G/F, 12 Yuen Yuen Street, Happy Valley, Hong Kong, +852 3709 2788

New eats: Salmon maki at TokyoLima, a boozy beef pairing and Sicilian-style rigatoni

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.

Sign up for our newsletters to have the latest stories delivered straight to your inbox every week.

Yes, I agree to the Privacy Policy

Never miss an update

Subscribe to our newsletter to get the latest updates.

No Thanks
You’re all set

Thank you for your subscription.