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The 10 best turkey dinners in Hong Kong for Thanksgiving 2017

It’s that time of year again, when beautifully basted and bronzed turkeys decorate the centrepieces of tables around the US, surrounded by a colourful cast of roasted Brussels sprouts, sweet yams, thick and luscious gravy, and creamy mashed potatoes that are more butter than potato.

Whether you’re partaking in a borrowed tradition or a homesick American, Thanksgiving (falling on Thursday, 23 November this year) is the perfect excuse to gather with friends and family, give thanks and tuck in to a mouthwatering spread (make sure you save those leftovers for the next-day’s turkey sandwich). For those who’d rather let someone else do the heavy lifting in the kitchen, here are 10 turkey dinners around town dishing up an authentic and hearty Thanksgiving meal.

Jamie’s Italian 

The spirit of Italian generosity and Thanksgiving go hand in hand, which makes Jamie’s Italian an ideal place to stuff yourself silly for the holidays. The special menu is available from 20–26 November this year, featuring a 6kg free-range organic roasted turkey as the centrepiece, complemented by lashings of rich turkey gravy, homemade spiced cranberry sauce, bacon and walnut stuffing, Brussels sprouts with garlic and sage, spicy roasted squash and more. Jamie’s Italian’s casual, fun-filled atmosphere and ample bottles of affordable Italian wine are guaranteed to put you and your guests in the festive mood in no time.

Available 20–26 November. HK$1,600 for Thanksgiving feast, feeds 6-8 people.

Takeaway option: HK$1,200; 7 days advance notice required for all whole turkey orders.

Jamie’s Italian, 2/F, Soundwill Plaza II, Midtown, Tang Lung Street, Causeway Bay, Hong Kong, +852 3958 2222

Lily & Bloom

Lily & Bloom is always a safe bet for a festive family holiday, and with American-born chef Chris Grare in the kitchen, you can rest assured your Thanksgiving spread is in good hands. From 23–25 November, guests can dig into a festive 3-course set menu which includes roasted carrot and kohlrabi soup or cured salmon for starters; slow-cooked turkey breast, grilled NY striploin or pumpkin ricotta tortellini for mains; and apple tartlet or lemon meringue pie for dessert. If you’re heading in with a larger group, opt for the Traditional Thanksgiving Family Feast, which serves up to six guests with a full spread inclusive of a 5kg American Heritage Turkey, fresh cranberry sauce, sausage and sage stuffing, roasted Brussels sprouts with bacon, truffle mash, creamed spinach, maple sweet potato mash and pumpkin pie. Wash it all down with a bottle of fruity Trinity Hill Gimblett Gravels Syrah.

Finally, if you’re looking to embrace the spirit of giving during the holiday, join Lily & Bloom for its first ‘Friendsgiving Dinner’ on 26 November, where three American chefs and four American bartenders will collaborate on a dinner to raise money for Foodlink Foundation (HK$300 per person, one-third of proceeds go towards charity). The evening will also include special raffle drawings and signature cocktails priced at HK$99.

3-course Thanksgiving set menu available from 23–25 November, priced at HK$650 per person. Traditional Thanksgiving Family Feast available from 20 November to 30 December, priced at HK$2,560 for six guests.

Takeaway option: Want to dine from the comfort of home? Take the whole Traditional Thanksgiving Family Feast home for HK$2,250; book 7 days in advance.

Lily & Bloom, 5 & 6/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong, +852 2810 6166


A charcoal-fired grill is at the heart of the kitchen at Craftsteak, which serves up two  beautiful centrepiece roasts this Thanksgiving: a marinated pork roast and a stuffed Thanksgiving turkey, complete with delectable, homemade gravy. Round out the festive spread with all the trimmings: New Zealand clam chowder, toasted walnuts, raisin and blue cheese salad, and sides including green beans, roasted mushrooms, mashed potatoes, sweet potato purée, cabbage salad and grilled corn. A selection of house sauces includes peppercorn sauce, herb bearnaise or cranberry compote. Finally, guests can tuck into sweet potato pie and pecan pie to round out the festive spread.

Available 23 November. Priced at HK$488 per person plus 10% surcharge.

Craftsteak, 29 Elgin Street, Central, Hong Kong, +852 2523 9500

Stone Nullah Tavern 

Thanksgiving at American chef Vinny Lauria’s Stone Nullah Tavern is always a fail-safe bet, and this year is bigger and better than ever. From 20–26 November, the Wan Chai watering hole will offer up a classic Thanksgiving spread priced at HK$548 per person. Start with warm biscuits with chilli honey butter and an organic, local vegetable salad, followed by two types of turkey: garlic butter-roasted and deep-fried for a true Southern treat. Pair the bird with generous lashings of black pepper and bourbon gravy and cranberry marmalade. Don’t forget to stock up on sides including homemade stuffing, charred Brussels sprouts, pulled pork mac ‘n’ cheese, and butter roasted potatoes. Dinner ends on a high with Lauria’s famous skillet-baked desserts.

Available 20–26 November. Priced at HK$548 plus 10% surcharge per person.

Takeaway Option: Pre-order the Takeaway Turkey Dinner Menu for HK$2,899 (feeds six or more), which includes a whole butter roasted turkey to share (8–10kg), along with warm cheddar biscuits, gravy, trimmings and an apple pie dessert.

Stone Nullah Tavern, G/F, 69 Stone Nullah Lane, Wan Chai, Hong Kong, +852 3182 0128


A Korean–American Thanksgiving is in the cards at Jinjuu, Judy Joo’s modern Korean restaurant in California Tower. Both the Thanksgiving Set Menu and Special Turkey Menu by chef Sang Hyun Ko feature a modern Korean twist on Thanksgiving classics — think Korean-style pumpkin and rice cake soup, a walnut and pear salad, and the Jinjuu Starters Platter featuring marinated beef skewers, smoky baby back ribs, and mandoo dumplings. The pièce de résistance is the whole turkey cooked in the style of Jinjuu’s famous Korean fried chicken: doenjang-glazed and roasted breast meat, pressure-fried legs, and deep-fried wings. The tender bird is accompanied by sides of potato mash, pickled radish, roasted corn salsa, and Korean slaw.

For drinks, sample head mixologist Edgar Santillan’s tantalising Thanksgiving–themed cocktails utilising the key ingredient of American Wild Turkey bourbon. Priced at HK$90 plus 10% surcharge each, the special holiday cocktails include the Berry Turkey (Wild Turkey bourbon, blueberry cordial, lemon, yuzu citrus and egg white); and the Piña My Colada (Wild Turkey bourbon, makgeolli, lemon, pineapple juice and orange sherbet).

Available 20–26 November. Priced at HK$595 for Thanksgiving Set Menu, HK$988 for Special Turkey Menu (serves 4). 48-hour advanced booking required for both menus.

Jinjuu, UG/F, California Tower, 32 D’Aguilar Street, Central, +852 3755 4868


Available for one night only on 23 November, Bungalow offers an affordable and delicious turkey dinner, available as a 2-course or 3-course menu. The Central kitchen has transformed the magnificent turkey into a weeknight dinner classic — a turkey roulade with juicy white meat wrapped around a sumptuous foie gras and mushroom stuffing. The turkey roulade pairs beautifully with sweet potato mash and caramelised mushrooms, while guests can also dig into sides of creamy pumpkin bisque and salmon and avocado salad dressed in ponzu. For dessert, Bungalow pulls out all the stops with a luscious bread and butter pudding drenched in rum and caramel sauce, and a chocolate and macadamia brûlée with white chocolate, raspberries and Chantilly cream. Enjoy a glass of warm mulled wine on the side for just HK$70.

Bungalow, G/F, The Centrium, 60 Wyndham Street, Central, Hong Kong, +852 2623 7868


It’s easy to give thanks this season at Californian kitchen Commissary, which is dishing up a free-flow buffet for just HK$388 per person. A family-friendly affair, the buffet features three different meats with something for everyone: roast turkey served with cranberry sauce, slow-roasted pork shoulder with duck fat potatoes and smoked brisket with chipotle mayo. As for carb lovers, there’ll be plenty of mac ‘n’ cheese, buttery corn bread and buttermilk biscuits to go around — not to mention Commissary’s signature dish, chicken and waffles.

Meanwhile, vegetarians can fuel their tank with the DIY Cobb salad, roast pumpkin, and glazed carrots with yoghurt and honey. Finally, the dessert spread is a crowdpleaser: pumpkin, pecan and key lime pies; brown butter pudding; and chocolate fudge brownies. Add on the option for three-hour free-flow for HK$198, including wines, Brooklyn Lager, maple iced teas and caramel apple sour cocktails.

Available 23 November from 6pm. Priced at HK$388 per person, call +852 2602 0707 or book through Ticketflap.

Takeaway Option: Take home Commissary’s scrumptious 9.5-inch pumpkin and pecan pies, available for pre-order from 15 November for HK$380 per pie. Order three days in advance.

Commissary, 4/F, Pacific Place, 88 Queensway, Admiralty, Hong Kong, +852 2602 0707


Pop down to Porterhouse to try their delicious turkey ballotine this holiday, made with organic turkey, pork sausages, chestnut, pistachio, dried apricots and gravy. The French–inspired main is complemented by roasted squash and ginger soup, apple poached in amaretto and vanilla, venison carpaccio with cranberry dressing, pumpkin risotto, and pumpkin and pecan nut pie with mascarpone and Cointreau foam for a sweet ending. For larger groups, the Family-Style Thanksgiving Menu is the way to go: a whole 10–24lb American turkey is paired with pumpkin risotto, herby mashed potatoes, Brussels sprouts, French beans and oven-baked Japanese pumpkin. For non-meat eaters, the menu also includes a whole grilled sea bass with asparagus and roast potatoes.

Available 20–26 November. Thanksgiving Set Dinner Menu priced at HK$588 plus 10% surcharge per person; Family-Style Thanksgiving Set Dinner Menu priced at HK$788 plus 10% surcharge per person (minimum 6 people).

Porterhouse, 7/F, California Tower, 30-36 D’Aguilar Street, Central, Hong Kong, +852 2522 6366

Posto Pubblico

Long-running SoHo osteria Posto Pubblico does Thanksgiving in style every year, serving the classics with a New York–Italian twist. Antipasti kicks off the meal, with Posto’s homemade fresh, creamy burrata cheese to start. Juicy veal meatballs with tomato sugo whet the appetite for the main event: a whole, garlic butter-roasted turkey, accompanied by Brussels sprouts with balsamic and guanciale, roast potatoes and brown butter parsnips, and generous spoonfuls of flavourful stuffing. Dessert goes back to Posto Pubblico’s Italian roots, with a coffee-soaked tiramisu and a gorgeous seasonal fig and honey tart. For HK$249 extra, guests can add the option of free-flow Henrior Champagne, Wild Turkey Old Fashioneds, house red or white wine, and Peroni beers.

Available 23–24 November. Priced at HK$439 plus 10% surcharge per person.

Posto Pubblico, G/F, 28 Elgin Street, Central, Hong Kong, +852 2577 7160

Big Sur

Set to open in SoHo at the end of the month, Big Sur by the Woolly Pigs group (the group behind 12,000 Francs and Madam S’ate) is dishing up an irresistible Thanksgiving dinner as its opening act. The Californian barbecue and craft beer restaurant will offer a specially crafted Thanksgiving Family Meal (takeaway only), limited to just six succulent turkeys per day, each brined and smoked for a minimum of eight hours. Available from November 23–26, the feast is courtesy of executive chef Conor Beach, who will recreate favourite family recipes including apple stuffing casserole; grilled kale and broccoli with cotija cheese and candied walnuts; and homemade pecan pie. Make sure you head back to Big Sur after the holidays to check out the Californian-inspired barbecue, complemented by a bespoke craft beer program in collaboration with Hong Kong-based Young Master Brewery.

Available 23–26 November for takeaway. Priced at HK$2,200 plus 10% surcharge, serves between 6–8 diners. To order, email events@woollypigconcepts.com.hk.

Big Sur, G/F, 22 Staunton Street, Central, Hong Kong

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.
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