When it comes to what to eat, options matter. Luckily we’re never going to run out of them with a prosperous dining scene of new restaurants and exciting new menus awaiting your discovery. In today’s Eat What, we go through our top picks to dig into in the month of November.
CHOMP Turns Three
Set for November 13, The Rescued Feast: CHOMP Turns Three, is the latest sustainable dining event hosted by food-saving app, CHOMP, in collaboration with Soho House Hong Kong.
Soho House executive chef Chris Czerwinski joins forces with award-winning chef May Chow of Little Bao for a unique dining experience that showcases sustainability by transforming food scraps into gourmet dishes. The menu will feature delectable creations made from surplus ingredients donated by brands like Dough Bros, SpiceBox Organics, A Spark of Madness, Biltong Chief, and TreeHouse. Previous events from the Rescued Feast dining series have saved a combined 660 kg of food from entering landfills.
Tickets are priced at $500, which includes entry, a meal, two drinks, and a goody bag. Proceeds from raffle ticket sales will also support the local children’s charity Mother’s Choice. Tickets available here.
Moo-Lah Soft Opens on Hollywood Road
Moo-Lah, from the team behind Seoul’s Born & Bred, debuts on Hollywood Road, Central, merging nostalgic Hong Kong classics with renowned Hanwoo beef. For the uninitiated, unlike Wagyu, Hanwoo beef is recognized for its unique, more balanced, marbling and robust umami.
Jung Sang-won, a Hanwoo expert, curates the menu, promising a blend of tradition and innovation. The 24-seat spot offers a three-course lunch at $168 and a five-course dinner from $268 during the soft launch. Lunch features dishes like the assorted Hanwoo beef brisket and Hong Kong-style curry beef brisket with egg noodles or rice. To round off the meal guests can choose either a traditional white sugar sponge cake or a black sesame roll for dessert.
While for dinner, a choice of starters includes a Hong Kong style Hanwoo blade steak bao or Chinese herb spiced Hanwoo beef shank, followed by the minced Hanwoo beef radish cake. Next guests can select from elevated classics including Hanwoo kalbi short rib noodles, assorted Hanwoo beef noodles, Hong Kong style beef brisket curry rice, and more. Both meals end with classic Hong Kong desserts.
Moo-Lah, G/F 66 Hollywood Road, Central, Hong Kong; +852 2219 8600
New Seasonal Menu at Duddell’s
This season, one Michelin-starred Cantonese restaurant, Duddell’s, introduces 10 new Cantonese dishes to its menu. Among the highlights is the deep-fried egg custard with scallop and caviar, a lavish Hong Kong delicacy with a crispy exterior and a flavorful liquid center. The typhoon shelter style crispy pork belly, inspired by local flavors, offers thinly sliced pork belly with a mix of spices.
Indulge in dishes like the smoked chicken with rose petals, steam egg with Garoupa, the South African abalone with X.O. sauce, and the braised three-yellow chicken with abalone.
Among the standouts in the dim sum lineup are the incredibly satisfying fish broth dumpling with fish maw, the generously-sized spicy lobster spring roll, the crispy puff pastry with lobster, and the steamed vegetable rice roll with crispy dried millet. And if you still have space don’t miss the fried rice with minced A4 Miyazaki Wagyu beef.
Duddell’s, Level 3, 1 Duddell Street, Central; +852 2525 9191. Book here.
22 Ships Moves from Wanchai to PMQ
After a more than a decade in Wanchai, JIA Group’s much-loved neighbourhood tapas bar, 22 Ships, sailed over to their new location at PMQ in Central and have recently launched a vibrant new weekend brunch.
Priced at $588, guests can dig into a Spanish sharing-style feast featuring 14 tapas and dishes served straight to the table. Highlights include tortilla with txistorra and fava beans, gambas – flavourful red prawns in piping hot garlic oil, Bikinifilled with sobrasada and melted cheese (think fancy toastie), and black octopus paella with Romesco sauce and aioli.
Leave room for dessert and indulge in churros with dark chocolate, their signatureburntBasque cheesecake or traditional Spanish cream caramel pudding. A two-hour free-flow drink package is available and priced at $328.
22 Ships, S109-S113 Block A, PMQ, Central (entrance at Staunton St); +852 2555 0722
Mandarin Oriental Hong Kong
After the recent refresh of several of its most iconic restaurants: The Chinnery, Café Causette and Clipper Lounge, Mandarin Oriental is hive of culinary activity starting with the new Saturday Champagne Brunch at Mandarin Grill + Bar.
This experience merges the restaurant’s Michelin-starred cuisine with Ruinart Champagne. Guests can indulge in a selection of table-served appetizers like Chef’s blue lobster cocktail and steak tartare with caviar, followed by lobster bisque or wild mushroom cappuccino soup. Mains include USDA prime beef wellington, Dover sole, and roasted Pyrenees milk-fed lamb. Save space for dessert – the plum tart with almond frangipane and crème brûlée are crowd pleasers. Elevate your brunch with two hours of free-flow Ruinart Champagne – choose between R de Ruinart (+$588) and Ruinart Blanc de Blancs (+$788). The Saturday Champagne Brunch is priced at $788 for three courses, $888 for four course and is available Saturdays and public holidays from 12pm to 2.30pm.
Meanwhile the Clipper Lounge’s renowned buffet showcases the coveted hairy crab from now until December 1, alongside an unparalled seafood selection including poached Boston lobster, Hong Kong abalone, and New Zealand green lip mussels. Guests can also enjoy classic dishes like the legendary Hainanese chicken rice and the original 1963 Mandarin Cheesecake, along with interactive stations (don’t miss the cheese wheel) and a lavish dessert spread. Diners will embark on a culinary journey around the world with a range of signature dishes from the hotel’s other restaurants, including curries from The Chinnery, roasts from Mandarin Grill + Bar, and more.
The Mandarin Oriental, Hong Kong, 5 Connaught Road, Central, Hong Kong; +852 2825 4007
Zuma Launches White Truffle Menu
Zuma welcomes the start of white truffle season with a bespoke menu showcasing signature dishes that are meticulously enhanced with the sought-after seasonal harvest, alongside a specially created dessert and selection of cocktails.
Diners will indulge in dishes like langoustine sashimi with caviar or the thinly sliced sea bass with yuzu, truffle oil, and salmon roe. Meat lovers can tuck into the Japanese Wagyu tataki with truffle ponzu or Iberico pork with yuzu kosho and truffle sauce. For a grand finale, the white chocolate truffle molten cake with Japanese yuzu sorbet awaits. Complement your meal with the nashi harmony cocktail which blends truffle dark rum, pear liqueur, thyme cordial, and lime.
Zuma, Level 5 & 6 Landmark Atrium, 15 Queen’s Road Central, Central; +852 3657 6388
Samsen Central Open for Lunch
Following the much-anticipated news of Samsen’s third opening on Central’s On Lan Street, the newest outpost is now serving lunch from Tuesday to Sunday from 12pm to 3pm. The lunch menu features Samsen classics like wagyu beef boat noodle soup ($158) and Pad Thai noodles with tiger prawns ($158), alongside delectable sides like ruby pomelo and tiger prawn salad ($158) and crispy fried turmeric squid ($138), as well as much-loved desserts such as Thai mango sticky rice ($98) and young coconut ice cream ($88). Diners can also sample signature beverages like Thai milk tea and fresh lime soda for just $28 on weekdays.
Samsen Central, G/F, 18 On Lan Street, Central; +852 2234 0010
New Boozy Brunch at WHISK
Like most Hong Kongers, we love a good weekend brunch and this latest one from Whisk at The Mira Hong Kong is not to be missed. Happening once a month, guests can enjoy free flow cocktails, indulgent dishes and chill lounge beats.
Whisk’s brunch lineup kicks off with gourmet antipasti and a luxurious seafood platter followed by scrambled egg with lobster and truffle “caviar” made from rich RanOu eggs. Hop into unlimited mains like Scottish salmon Wellington, spiced French baby chicken with black truffle Cesar salad and Kumamoto pork. DJ Sarah Watts will be on the decks while guests get into the weekend mood sipping away at cocktails, including Aperol Spritz, Mimosas, Espresso Martinis and Basil Bliss.
The boozy brunch series is set for November 17 and December 15 from 12pm to 3pm and is priced at $788 per person. Tickets available here.
The Mira Hong Kong, Tsim Sha Tsui, 18 Nathan Road, Tsim Sha Tsui; +852 2315 5999
Alba White Truffles at La Favorita
White truffle season has arrived!
Kicking off the season into high gear is Pirata Group’s theatrical trattoria, La Favorita, with a quartet of irresistible dishes where the coveted Alba white truffle takes centre stage.
Available for both executive set lunches and à la carte dinners until December, these limited-time seasonal creations are a must-try for truffle aficionados. Highlights include the white truffle Wagyu tartare (Lunch +$168, Dinner $398) featuring Wagyu beef blended with parmesan cream and topped with Alba white truffle shavings, white truffle Tagliolini (Lunch +$198, Dinner $438), white truffle risotto (Lunch +$198, Dinner $458), and the beef tenderloin alla Boscaiola ($598).
La Favorita, The Sixteenth, 2/F Oxford House, Taikoo Place, 979 King’s Road, Quarry Bay; +852 2788 1993
Bakehouse Branches out to the New Territories
Celebrating a new milestone, Bakehouse by Grégoire Michaud has unveiled its latest gem in the heart of Tung Chung at Citygate Outlets. This sixth addition to the artisanal bakery chain promises European-inspired baked delights crafted with top-notch ingredients. Following this, the bakery will launch a bakery-café at New Town Plaza in Sha Tin, scheduled to open its doors in January 2025.
Now that the temps are cooling off, local residents can enjoy the bakery’s iconic sourdough egg tarts, as well as exclusive items to the Tung Chung branch like the milk tea honey toast Danish, Tai O umami roll, and Tiramisu Soft Serve in the outdoor dining area.
Bakehouse, Shop G19, G/F, Citygate Outlets, 20 Tat Tung Rd, Tung Chung
Menya Musashi x Plant Sifu New Plant-Based Menu
Menya Musashi, famed for its top-notch ramen, has teamed up with Plant Sifu to launch a vibrant plant-based ramen (tsukumen) menu.
The exclusive menu features two sets: the Veggie Chicken Tomato Tsukemen set ($88), featuring a rich tomato broth accompanied with shredded veggie chicken, and a crunchy veggie pork cutlet, and the Deep-fried Veggie Pork Cutlet Teishoku set ($88), served with steamed rice and miso soup.
Also on offer are tempting sides like King Oyster Mushroom Tempura with Black Truffle Mayonnaise ($28) and Japanese Veggie Dumplings ($38).
Menya Musashi (six locations around Hong Kong)
Macau
Save the date: Masaaki Miyakawa Returns to Sushi Kissho
Poised to be one of Macau’s culinary highlights of the year, Masaaki Miyakawa returns to take the reins at Sushi Kissho for three nights only, offering an unmissable omakase menu that captures the finest seasonal ingredients from Japan. On the 12th, 14th, and 15th of November, guests can choose from two dinner seatings each evening with Chef Miyakawa behind the counter offering guests a rare opportunity to witness his culinary artistry firsthand. Every ingredient on the omakase menu is procured from Miyakawa’s own trusted suppliers and generational fishermen. As an extra treat, Chef Miyakawa has personally curated a special wine and sake pairing for the menu, elevating the dinner experience with beverage selections that beautifully complement his dishes.
The experience begins with seasonal appetizers like steamed Kagoshima Tilefish and Black Abalone in liver sauce, crafted by Chef Miyakawa. The wine pairing features N.V. Chitose Winery Kerner and 2013 Bonneau du Martray ‘Corton-Charlemagne’ Grand Cru, enhancing the seafood. Sushi selections include aged Chu-Toro and live Kuruma Ebi, paired with exclusive Wa8 Gold Label Junmai Daiginjo sake. The journey concludes with Miso Soup, Tamago, and a dessert, complemented by Suntory Yamazaki Cask Umeshu Whisky Blend.
The special omakase menu is priced at MOP2,888 per guest with a beverage pairing option priced at MOP1,388.
Sushi Kissho by Miyakawa, Level 2, Raffles at Galaxy Macau, Estrada Da Baia Da Nossa Senhora Macau; +853 8883 2221
Lakeview Palace
Executive Chef Kevin Zhu is redefining Jiangnan cuisine at Lakeview Palace at the Wynn Palace, Macau, offering diners a sophisticated experience that highlights his award-winning culinary flair. Expect beautifully crafted dishes that celebrate the season’s finest ingredients, like the steamed snow crab and the double-boiled Jinling-style duck soup.
To elevate your meal, Wynn’s Head Mixologist Mark Llyod has crafted innovative cocktails inspired by Chinese tea culture, paired with an impressive selection of over 100 award-winning wines. With views overlooking the Performance Lake, the restaurant’s elegant décor captures the enchanting spirit of Jiangnan’s scenic water towns.
Lakeview Palace, Wynn Palace, Av. da Nave Desportiva, Macao; +853 8889 3663