This week, we’re cutting out the carbs and filling up on the two staples of a summer diet — grilled BBQ meats and fresh seafood — preferably with a glass of wine in hand. These new menus feature the best of land and sea, from wok-fried Australian lobster to freshly shucked Coffin Bay oysters and deliciously charred Tomahawk steak.
Chop, chop at Mr & Mrs Fox
The next time you find yourself in Quarry Bay, park yourself at neighbourhood steakhouse Mr & Mrs Fox for a taste of the 15 or so new dishes on the á la carte menu. The 3-year-old restaurant and bar has unveiled renovated décor and new dishes courtesy of Executive Chef David Parkin, who cut his teeth at Michelin-starred establishments across the UK. Have a drink at the first-floor bar (the new Tong Chong Flip blends smoky scotch with salted caramel and a hint of pine liquor), then mosey up to the dining room to sample Parkin’s creative take on chophouse classics, from pan-seared crab cakes to premium dry-aged steaks.
We recommend starting with the shellfish platter (HK$698–$988), which offers an array of prawns, mussels, oysters and scallops on the half-shell. The poultry and foie gras terrine (HK$155) goes well with a rich Chardonnay, while jumbo crab cakes and seared Hokkaido scallops make for equally tantalising starters. Feeling carnivorous? The Tomahawk (main image above) boasts a deeply charred and well-seasoned crust, paired with bright chimichurri, salsa, and a knob of roasted garlic. For a less imposing option, you can satisfy steak cravings with the new Fox Cub (HK$228, pictured here), with strips of seared flank steak ringed with a vibrant green salad. Fish lovers won’t want to leave without sampling the grilled sea trout fillet (HK$238) and flaky Mediterranean sea bass (HK$218) served en papillote (in a paper wrapper) to lock in flavour and moisture.
Mr & Mrs Fox, 23 Tong Chong Street, Quarry Bay, Hong Kong, +852 2697 8500
Canto with an Australian twist
Two-Michelin-starred restaurant Yan Toh Heen is set to take diners on a journey south to discover the ingredients and top-notch produce of Australia, as viewed through the prism of Cantonese-style recipes. It should make for an interesting pairing as Executive Chef Lau Yiu Fai showcases some of the best Australian produce from land and sea — think award-winning Mayura (chocolate-fed) full-blood Wagyu and Australian White sheep, known as the “Wagyu of lamb” — in a series of creative Cantonese dishes.
Available from 8 June–4 August, diners can savour these high quality exports prepared with traditional Chinese cooking methods, from crispy rolls stuffed with Western Australian baby lobster and dragon fruit; to double-boiled sea cucumber with sliced greenlip abalone from Adelaide. Tasmanian black truffle makes an appearance in steamed ginger egg whites with South Australian scallops, while the country’s famed avocados get paired with mud crabmeat from Queensland. The two star ingredients, Mayura Wagyu and Australian lamb, are both given the wok-fried treatment — the Wagyu tossed with golden beetroot, and the lamb served over crispy noodles with vinegar sauce for an irresistible pairing.
Yan Toh Heen, Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2313 2323
Big Bay Café’s seafood fiesta
More seafood can be found in Hung Hom, where Kerry Hotel is unleashing an ocean feast featuring an array of sustainable suppliers from around the world. A sunny all-day diner, Big Bay Café is the ultimate summer destination with an array of live cooking stations and an outdoor BBQ deck. On arrival, guests are treated to a plate of freshly shucked oysters (three per person) from the pristine waters of Coffin Bay, Australia; slurp them down with Champagne and follow it up with an unlimited spread of ocean trout, tiger prawns, lobster and mussels, all sourced from sustainable fishmongers.
The culinary journey continues across the seven pavilions of Big Bay Café, starting with the ‘Chill’ station which features ocean trout carpaccio tiger prawn mango salad. Outside on the deck, grill chefs are on hand to fill your plate with a selection of meat and seafood imbued with the flavour of apple and cherry wood, from Thai-style grilled ocean trout fillet to whole lobsters with garlic herb butter. Get your fill of the grill but don’t miss out on other international specialties of the Big Bay kitchen — from Indian dishes of prawn masala and Malabar toothfish curry, to steaming baskets of dim sum and wok-fried Chinese dishes. For Father’s Day weekend (15–16 June), dads can enjoy a complimentary pint of Peroni beer on arrival for lunch or dinner.
Dinner buffet prices starting at HK$648 per adult and HK$324 per kid. Big Bay Café, 3/F, Kerry Hotel, 38 Hung Luen Road, Hong Kong, +852 2252 5246