Tired of repetitive weeknight dinners? We’re all guilty of relying on old standbys as we plod our way from Monday to Friday, but the restaurants below should provide some much-needed culinary inspiration. From playful plating to intriguing ingredients and rare seasonal delicacies — here are this week’s new eats to break up your work week routine.


DNA’s blooming menu

Things aren’t always what they seem over at Dragon Noodles Academy. Touting the mod-Chinese restaurant’s culinary ethos of out-of-the-box creations, new dishes bring the bouquet of spring to the table in unexpected ways, from baby cabbage florets with ham shaped like delicate florals (HK$129), to the Insta-worthy ‘flowering tofu’ dessert with edible florals (HK$49 per serving). The comforting winter melon soup has also been given a spring makeover with winter melon balls dipped in blueberry sauce to resemble a mock bouquet of grapes (HK$69).

The creative menu caps off with toasted coconut corn cob skewers presented like lollipops with a dusting of coconut flakes for crunch and sweetness (HK$59). To pair, you’ll want to try the new Easter cocktails which are 30% off from now through 22 April — we’re going straight for the Easter Bunny (HK$119), a fruity and fresh concoction of Pimm’s, orange, cucumber, strawberry and lemonade.

Dragon Noodles Academy, Shop G04, G/F, Man Yee Arcade, Man Yee Building, 68 Des Voeux Road Central, Central, Hong Kong, +852 2561 6688


Power lunch on the harbour

Eye-popping plating and unusual ingredient combinations are the hallmarks of the food at à nu retrouvez-vous, a fine dining restaurant that has flown somewhat under the radar since it popped up in Ocean Terminal Extension in 2017. This month, the restaurant marks a return back to basics with the debut of revamped lunch and dinner menus which concentrate on the purity and natural flavours of fresh ingredients.

The new Power Lunch Menu is a 3-course journey for guests to recalibrate their senses and palates while taking in the spectacular views over Victoria Harbour. Priced at HK$290, the lunch kicks off with chef’s hors d’oeuvres, followed by the fresh catch of the day and a choice of pan-seared guinea fowl or fork-tender Wagyu beef cheek ragout, all ending in the creative beer sabayon for dessert. As the sun sets over the harbour, dinner extends the culinary exploration through a 9-course omakase (HK$2,200) led by chef Yusuke Kitade, where diners can experience the full range of the kitchen’s ability to take rare seasonal ingredients — such as the spring vegetable Sansai and the river-caught Baby Ayu — and draw out their peak flavour through masterful manipulation and eye-catching presentations.

à nu retrouvez-vous, Shop OTE 402, 4/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2770 6222


Spring stalks at Angelini

Of course, spring also brings white asparagus to our tables, a rare seasonal delicacy that’s more buttery and tender than its green-stalked cousin. For a taste of one of the season’s most-prized ingredients, make your way to Angelini, where a tantalising white asparagus menu is available from now through mid-May. Dishes are available à la carte or as a 4-course set dinner menu (HK$920), and showcase the full flavour and versatility of the delicate, ivory-hued spears.

First blanched in water with sea salt, preparations bring out the stalk’s sweet and earthy flavours, from crispy prosciutto and white asparagus with mushroom vinaigrette; to fresh tagliatelle with white asparagus, black truffle and parmesan; and warm white asparagus and morel mushrooms with black truffle beurre blanc sauce. Guests opting for the set dinner menu can savour additional dishes such as creamy risotto with white asparagus, and a tender veal tenderloin with white asparagus and morel sauce. The white asparagus dishes pair exceptionally well with a crisp Sauvignon Blanc or Riesling from the restaurant’s well-curated wine cellar.

Angelini, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2721 2111 

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.