This week, we’re taking you on a tour around the world, from coffee-marinated pork belly skewers at a Sheung Wan favourite to a new international dinner buffet inspired by the sun-kissed produce of the Mediterranean, spicy flavours of Thailand, and even a special shoutout to the world’s most divisive fruit — durian. Or how about a taste of sumptuous 100% Wagyu fed a steady diet of chocolates and M&M’s? (Yes, you heard that right, M&M’s.) Check out our new eats below for where to chow down this month.
Skewers and snacks at Mrs. Pound
Street food lovers should take refuge at the quirky diner Mrs. Pound this month, as the hidden gem unveils a new menu dedicated to traditional Asian street food reinterpreted with creative touches. Using authentic ingredients sourced from throughout Southeast and East Asia, the new street food-inspired menu tempts with ma la beef tongue (HK$78) marinated in numbing Szechuan peppercorns; hawker-style bak kut teh pork ribs (HK$118), which reimagine the rib-sticking soup as finger food; and laksa prawn dumplings (HK$128) with prawn and tofu dumplings served with homemade garlic toast. For vegetarians, the Japanese-Italian yuba bolognese (HK$78) swaps beef for the ever-trending Impossible plant-based meat, layered with Japanese bean curd sheets; while instant classics such as Xoxo Bibimbap (HK$198) and wok-fried frog legs (HK$88) with Cantonese XO sauce are sure to appease carnivores. Finally don’t miss the coffee pork belly skewers (HK$38), marinated in coffee, soy sauce, palm sugar and puffed rice. New dishes are available on the a la carte menu for lunch or dinner.
Mrs. Pound, 6 Pound Lane, Sheung Wan, Hong Kong, +852 3426 3949
Tour the world at Market
The Market at Hotel Icon is kicking off the Year of the Pig with a revamp of their dinner buffet, unveiling a series of rotating theme nights, plus a brand new soda station for sweet tooths. The week kicks off with the Monday Mediterranean buffet, platters piled high with prosciutto ham, antipasti, sautéed chorizo, seafood paella, wild boar ragout pasta and more. On Tuesday, a Malaysian-themed dinner offers tantalising street food and bold-flavoured curries and soups; while Wednesday’s BBQ Seafood buffet is all about live fire cooking with Norwegian salmon to Argentina shrimp skewers grilled a-la-minute. Thursdays highlight the hate-it-or-love-it ingredient durian, where everything from pizza to ice cream gets gussied up with the pungent fruit; while Fridays take patrons on a tour of Thailand and its vast culinary treasures.
The weekend rounds out with a Japanese-focused buffet on Saturday, from ramen to fresh tempura; followed by Sunday’s meat fest with a selection of beef, pork and lamb served alongside homemade sauces and all the side fixings. The themed buffet dishes are served in addition to Market’s permanent rotation of sizzling Asian specialties and international crowd-pleasers. For drinks, guests can quench their thirst at the new “Drinks that Pop” soda station, where DIY flavoured sodas, mocktails and signature cocktails (think flavours like lychee, elderflower and lavender) flow freely at the push of a lever.
Market, Hotel Icon, 2/F, Hotel Icon, 17 Science Museum Road, Tsim Sha Tsui East, Hong Kong, +852 3400 1388
Sweet beef from down under
Two of our favourite foods — chocolate and beef — are coming together at the InterCon’s Steak House Winebar + Grill with the launch of the decadent chocolate-fed Wagyu beef menu. Embracing the restaurant’s MO to bring Hong Kongers the world’s best and most fascinating cuts of beef, Executive Chef Maxime Luvara and Chef Chiu Ming Chan have scouted out an artisanal treat from down under: the prized Australian Mayura Wagyu, colloquially known as chocolate-fed Wagyu. This rich meat is revered for its deep, sweet flavour with nutty undertones and a buttery texture, resulting from a unique chocolate diet (carefully balanced rations which include 30% milk chocolate and candies fed in the final four months of maturation). Starting from HK$1,380 for the Grade 9 Tenderloin (8oz), guests can enjoy their chosen cut of Mayura Wagyu seared on the charcoal grill, paired with the steakhouse’s 12 specially blended mustards and eight types of rock salt. The steak is complemented by Australian-inspired appetisers and sides from Coffin Bay oysters to kipfler potato wedges, and a red berry pavlova to top it all off.
Steak House Winebar + Grill, B/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2313 2323