Even though an increasing number of restaurants are diving back into their regular scheduled dinner programme, we’re still intent on feeding you a balanced diet of new lunchtime, takeaway and of course, nocturnal options. From Cantonese-inspired picnic hampers in picturesque surrounds to updated menus at Michelin-starred crowdpleasers, here’s where you should be chowing down this week.
Picnic takeaways for two from FAM
Many Hongkongers still favouring well-ventilated open spaces for their choice of dine-out venue will want to turn to FAM: The modern Chinese restaurant within the West Kowloon Cultural District looks to entice responsible social distancers with a handful of new picnic sets (HK$498): three appetisers; one carb; and soft beverages/juices or Heroes craft beer all packed up into a hamper that’s ideal for sharing amongst couples.
Sample classic Cantonese bites like turnip cake and siu mai in one of the most picturesque settings at the West Kowloon Art Park (complete, should you wish, with mats and beach chairs). After munching on FAM’s signature morsels amid the surrounding waterfront greenery, simply deposit your empty picnic basket back at the restaurant — easy peasy.
FAM, G/F, Unit 01-03, 22 Museum Drive, West Kowloon Cultural District, Hong Kong, +852 2866 3667
A six-hands dinner at Whisk, celebrating The Mira’s 11th anniversary
To celebrate 11 years in business, TST’s renowned Mira hotel is going gaga over dinner: bringing together three of its top chefs for a nine-course menu (HK$1,288), exclusively available at Whisk on the 18th and 19th this week. Guided by the notion of ‘Borderless Cuisine,’ chefs Oliver Li (Whisk); Edwin Tang (Cuisine Cuisine); and Sheldon Fonseca (Culinary Director, The Mira) have all contributed dishes to the menu, touching on their own respective culinary personalities for good measure.
Diners can expect some of the hotel’s most popular dishes such as sea cucumber stuffed with shrimp mousse or duck liver chawanmushi, alongside Fonseca’s Mediterranean-inspired recipes such as lobster stracciatella — paired with tomato ‘marmalade’ and a prawn head reduction. Wine pairings of either four (HK$380) or six (HK$580) glasses are also available.
Whisk, 5/F, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui, Hong Kong, +852 2315 5999
‘C’est Cheese’ artisanal wine and cheese pop-up at The Upper House
Take advantage of Hong Kong’s milder transitional weather with ‘C’est Cheese’ — the Upper House’s latest artisanal wine & cheese pop-up. Set within the delightful green surroundings of The Lawn, this new “cheeserie” combines relaxed service, high-quality wines and dairy produce sourced from a variety of small family-owned makers hailing from France, Italy, Switzerland and the Netherlands.
As part of the concept’s casual, convivial, Happy Hour-friendly energy, the cheese menu is updated weekly. The initial focus will be on Swiss and Italian specialties: with Vacherin Fribougeois (Les Frères Marchand) and 100-day aged taleggio from Bergamo being significant highlights. Guests build their own board from a selection of three (HK$275), five (HK$475), or seven (HK$675) cheeses and can even enjoy a selection of discounted wines to pair from 5pm-7pm. Open Tuesday-Sunday, till 11pm.
The Upper House, Pacific Place, 88 Queenway, Admiralty, Hong Kong, +852 2918 1838
Updated tasting menus at Roganic
After an extended hiatus involving gourmet takeouts, Hong Kong’s favourite British farm-to-table restaurant returns with a medley of new and classic Roganic dishes, delicious no matter what time of day. Whether you opt for a quick lunch or the full 13-course monty, each of the three set menus has been updated with something new to justify a return visit.
As you’d imagine, dinner is the meal service that Executive Chef Oli Marlow has really hurled himself into, with the long format tasting menu (HK$980) home to no less than six of his latest creations. Buttermilk waffles set with tiny dollops of whipped goose liver parfait (also available in the three-course lunch) are a great way to excite the palate; while the Maitake mushroom — available exclusively at dinnertime — is an exemplary entry into the canon of modern, seasonal produce-led British cuisine. Bookings are essential.
Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, +852 2817 8383