5 days ago
Dining news: Cristal Room by Anne-Sophie Pic welcomes Solbam from Seoul, Chaat collaborates with New Delhi's Indian Accent, and more
From grill top to clay pot
Above Boston lobster
Above Beef uni ikura pot rice
Enishi in Sheung Wan has unveiled three new omakase menus and a fresh teppanyaki à la carte offering, expanding its appeal. Head chef Toru Takano's latest menus range from the entry-level Kizuna (HK$888), featuring dishes like firefly squid gyoza and Wagyu usuyaki rolls, to the premium Tsugi (HK$1,680), with mantis shrimp in dashi butter and a standout ezo abalone prepared two ways. All menus end with the restaurant's signature pot rice, made with Niigata-grown grains in a clay pot and finished on the teppan. Meanwhile, the new à la carte menu offers izakaya-style flexibility with teppan-prepared hamaguri steamed tableside, kadaifu-wrapped prawns, and Boston lobster tail grilled to order, its head turned into bisque.
Enishi
Address: G/F 49 Bonham Strand, Sheung Wan, Hong Kong A progressive Indian collab
Rosewood Hong Kong's Chaat is teaming up with New Delhi's Indian Accent for a two-day showcase of progressive Indian cuisine on June 20 and 21. Chef Gaurav Kuthari and Indian Accent's executive chef Shantanu Mehrotra will present a collaborative tasting menu that blends bold street-style flavours with refined innovation. Lunch (HK$888) features dishes like lamb samosa tart, wagyu with sweet onion korma, and a pistachio and white chocolate gujiya, while dinner (HK$1,698) adds Kristal caviar pani puri, tandoori quail, and halibut pollichathu wrapped in banana leaf. Both menus close with Indian Accent's signature black dairy dal and kulcha, followed by golden chai masala. Scraps to table
HKU's School of Biological Sciences has teamed up with Green Hospitality and Chomp for the third edition of Food Waste to Good Taste, this time culminating in a cookbook: Conscious Cooking – Asian Delights , which features 20 recipes from nine Hong Kong chefs including Barry Quek of Whey, Samaira Kavatkar (The Bombay East Indian Girl), Chris Winski of Soho House, Little Bao's May Chow and Tiff Lo of Jean May, among others, alongside Chomp founder Carla Martinesi.
Each recipe transforms commonly discarded ingredients like cucumber peels, leek tops and tea leaves into inventive, Asian-inspired dishes. Launching on June 6 at Soho House, the cookbook highlights the 3,437 tonnes of food waste Hong Kong generates daily, over 778 of which come from the hospitality sector. All proceeds will go to Foodlink Foundation.
Soho House Hong Kong
Address: 1F, Soho House Hong Kong, 33 Des Voeux Road West, Sheung Wan, Hong Kong A pandan-filled summer
Above Pandan Man afternoon tea at Cruise Restaurant & Bar
Above Cool down with cendol shaved ice at Cruise Restaurant & Bar
Cruise Restaurant & Bar at Hyatt Centric Victoria Harbour Hong Kong is teaming up with homegrown brand Pandan Man for a weekend-only afternoon tea running from June 7 to August 31. The pandan-themed spread features Southeast Asian-inspired treats like pandan kaya cheese toast with onsen egg, mango pomelo sticky rice froth pandan cake, and all-you-can-eat pandan ice cream with cendol shaved ice, made using fresh Thai pandan leaves. Priced at HK$688 for two, the set includes pool access and discount vouchers for Pandan Man stores. Guests who dine between June 9 and 30 can also enter a giveaway to win a two-night stay at Hyatt Centric City Centre Kuala Lumpur. Cruise
Modern | $ $
23/F (West Tower), Hyatt Centric Victoria Harbour Hong Kong, 1 North Point Estate Lane, North Point, Hong Kong
