Promos, Deals and New Places To Eat
In keeping up with our ever-changing culinary landscape, we want to keep you up to date on all the new restaurants, lunch and brunch menus and pop ups in Hong Kong. Mark your diaries, because this week has some amazing new offers you won’t want to miss. And because we want you to find what you’re looking for, click on the handy sections below to take you straight there:
Get ready, there’s a new sushi restaurant coming to town, and this one’s kind of a big deal. With three Michelin stars in Tokyo, and currently placed at number 26 on Asia’s 50 Best Restaurants List, Sushi Saito is set to open next month in the Four Seasons Hotel Hong Kong. At the helm of the restaurant is Chef Takashi Saito, who is known for his precise attention to detail, and ability to create expert sushi that balances temperature, texture and flavour. For those who worry that the Hong Kong export may not match up to the original, we’ve been assured that from the soy sauce, to the rice, and even Chef Saito’s signature mild red vinegar, the ingredients will be identical to what is served in Tokyo!
Sushi Saito, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
Opening this month in the InterContinental Grand Stanford, Theo Mistral by Theo Randall is the debut of acclaimed British chef, Theo Randall in Hong Kong. Bringing Theo’s award-winning cuisine to the heart of Tsim Sha Tsui, the menu promises offerings that combine premium local produce, along with imported Italian produce and rustic flavours. From fresh homemade pastas, to premium handcrafted pizzas, we can’t wait to sample this delicious taste of Italian cuisine.
Theo Mistral by Theo Randall, Basement, InterContinental Grand Stanford Hong Kong, Level B2, 70 Mody Road, Tsim Sha Tsui East, Kowloon, Hong Kong, www.hongkong.intercontinental.com/en/hotel-restaurant-and-bar/theomistral
Travellers rejoice! Opening early next month, Beef & Liberty is arriving in Hong Kong airport and is set to make flight delays just that little bit more bearable. The menu will include favourites such as the Bacon Cheeseburger and the Notorious P.I.G, along with the new and exclusive dishes inspired by the vibrant local culinary culture such as Hong Kong Milk Tea Crème Brulée, and a Macaroni Cheese breakfast sandwich. For those looking for a drink or two before take-off, the new location will also feature a full craft beer and cocktail bar, with local brewer, Moonzen Brewery making us look forward to our next departure even more…
Beef & Liberty, Terminal 1, Hong Kong International Airport, Hong Kong, www.beef-liberty.com/hk
Special Menus and Offers
Lovers of local cuisine who also crave a pasta fix every now and again, this one’s for you. Known for its New York-Italian fare, Linguini Fini is bringing a revamped new menu, inspired by delights from the 852. Pasta favourites have been given a makeover, with the likes of Char Siu Carbonara ($159) and Shrimp and Scallop Arrabbiata ($179) gracing the menu and celebrating iconic Chinese dishes and dried ingredients, while maintaining the comforting nostalgia of Italian home cooking. We can’t wait to try out the Typhoon Shelter Crab Linguini ($179), made with fresh crab, black bean, pickled chili and a garlic-scallion riff on a classic gremolata and linguini, it’s the perfect marriage of East and West.
Linguini Fini, 49 Elgin Street, SoHo, Hong Kong, www.linguinifini.com
Beginning in March, COCO at The Mira Hotel is tempting in all matcha fans with its brand-new afternoon tea offering. Priced at $428 for two, plus $120 for a glass of Moët & Chandon Brut Impérial NV Champagne, the tea includes delights such as Matcha, Cranberry and White Chocolate Scones; Creamy Matcha Cheesecakes with Oreo Cookies Base; and Matcha, White Chocolate, Coconut and Fresh Raspberry Tarts. And for those who don’t fancy bubbly with their tea, you can wash down your treats with a delicious Yuzu and Matcha Mocktail!
COCO, The Mira, 118 – 130 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong, www.themirahotel.com/dining/coco
You may not be jetting off to Bali anytime soon, but next month you can get a taste of the sun and sand here in Hong Kong. From Wednesday, 7 March until Monday, 11 March, Executive Chef Benjamin Cross and Head Chef Stephen Moore from KU DE TA Bali are popping up at Test Kitchen, with a curated tasting menu showcasing their approach to contemporary cuisine in Asia. As one of Bali’s must-visit destinations, we’re sure this pop up will get booked up quick, with delights on the menu such as Black Cod, chilli paste, smoked parsnip and jicama slaw and Miso cake, Cherries, clotted cream and umboshi powder. The eight-course menu is priced at $900 per person, with an additional $300 for cocktail and wine pairings, or $100 corkage fee.
Test Kitchen, 158A Connaught Road West, Shop 3, Sai Ying Pun, Hong Kong, www.testkitchen.com.hk