WOM weekender, 11 October: What to eat and drink in Hong Kong this weekend
11 Oct 2019
Wolfgang Puck touches down at Hong Kong International Airport
There’s no stopping culinary royalty Wolfgang Puck as he continues his international expansion, with the Austrian-American chef (finally) opening his first restaurant in Hong Kong. Located in the T1 arrivals hall of Hong Kong International Airport (itself becoming something of a culinary destination), Wolfgang Puck Kitchen provides affordable all-day fare in a casual setting, perfect for a pre-flight pit stop. Load up with the American-style breakfast selection like the hand-rolled bagel (HK$118) with smoked salmon and cream cheese, or avocado toast (HK$98) with egg, cherry tomato, pickled onion and feta. For afternoon and evening travellers, the signature margherita pizza (HK$168) with San Marzano tomatoes or the sinfully delicious bacon-wrapped meatloaf (HK$188) with potato purée, crispy onion rings and port wine sauce will have you flight-ready in no time.
Wolfgang Puck Kitchen, Shop 5T 150, Level 5, Terminal 1 Arrivals Hall, Hong Kong International Airport, Chek Lap Kok, Lantau; www.wolfgangpuck.com/
Get a load of crab at Café on M
InterContinental Grand Stanford’s Café on M has launched an all-new, crab-centric dinner buffet (HK$628 per adult, HK$388 per child). Roll up your sleeves and get your game face on as you tuck into dishes like crab roe and lobster miso soup, rice paper roll with crab meat and sautéed crab with Thai yellow curry.
Prey on DiVino Group’s new game menu this autumn
Taste the catch of the season with DiVino Group’s new autumn menu, available from today until November at DiVino and DiVino Patio. Honouring longstanding European hunting traditions, founder and chef Michele Senigaglia and his team have crafted a menu that showcases seasonal (and sustainable) fare such as wild boar, deer, rabbit and duck imported straight from Tuscany and Marche. Served on a rotational basis, menu highlights include handmade black pepper-scented pappardelle pasta tossed with a rich Tuscany wild boar ragout and wild mushrooms, and red deer carpaccio with beetroot, goat cheese and cress.
Divino, 73 Wyndham Street, Central, +852 2167 8883
Divino Patio, Shop 11, 1/F, BRIM28, Causeway Bay Centre, 28 Harbour Road, Wan Chai, +852 2877 3552; www.divinogroup.com/
Cold brews and harbour views at Harbour City’s coffee and beer fest
Coffee lovers and beer drinkers, this one’s for you. Head down to Ocean Terminal for the one-of-a-kind Brew in the City festival, which showcases speciality coffee and craft beer brands from Hong Kong, Taiwan and Japan over the next two weekends. Sample brews from over 30 coffee roasteries and beer breweries from across the region like RoastWork, Taiwan’s Mr. Lobby Coffee Project, The Madhouse Taproom and Mak’s Brewery. This weekend will also see over 70 of Hong Kong’s best baristas take part in the Hong Kong Aeropress Championship, the first time the event has been held publicly, with the winner to represent Hong Kong at the World AeroPress Championships in London later this year.
Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui, +852 2118 8623; www.harbourcity.com.hk
In TST? Take a stroll to one of these great cafes in Jordan and Yau Ma Tei
Masayoshi Fujita takes the stage for October’s Niccolo Nights
Wind down after hump day with a spot of live music and fantastic views at Popinjays on Wednesday 16 October. After the successful first-ever Niccolo Night in September, the monthly live music event is back, and this month featuring Berlin-based Japanese vibraphonist and composer Masayoshi Fujita. From 6 to 11pm, witness the multi-instrumental talent Masayoshi in action during his debut Hong Kong performance, the perfect soundtrack to the hotel’s stunning rooftop views. Make a night of it with one of Popinjay’s signature dishes like the aged acquerello rice with wild mushroom risotto, shaved parmesan and rocket (HK$268) and a cheeky glass of wine or two. Entry is free.
Rummin’ Tings turns 5
One of our favourite Central haunts has just turned five so head down for a drink (or five, even) to celebrate. To mark the occasion and pay homage to the legend that is Bob Marley and his famous song ‘Iron Lion Zion’, a mural was created inside the popular bar by local street artist Szabotage. Raise a glass to the bar and restaurant’s birthday with their popular Angry Bird (HK$110), featuring with Plantation Original dark rum, Cynar and pineapple juice or a refreshing Aperol spritz (HK$100). Head down early for their daily Island Hour (from 3 to 8pm) with selected drinks starting from just HK$45.
Rummin’ Tings, 28 Hollywood Rd, Central; +852 2523 7070; www.rummintings.hk
Sip and spill tea at Old Bailey
Pinkies up! This autumn, one of our favourite Tai Kwun restaurants, Old Bailey, presents an afternoon tea set (HK$388 plus 10%, for two) celebrating China’s Jiangnan region. Crafted by executive chef Wong Kwan Man, the menu consists of well-loved (and bite-sized!) sweet and savoury signature dishes like xiaolongbao with Iberico pork and jujube paste crispy crepe, paired with a selection of fine Chinese teas. You can also upgrade to speciality teas from traditional craft tea makers Plantation by teakha (for an additional HK$80), and sip on blends like red jade with bergamot peel, the teahouse’s take on an Earl Grey.
Old Bailey, 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central, +852 2887 8711; www.oldbailey.hk.
All hail the queen ‘Bee’ of traditional Thai cuisine
Co-founder of one-Michelin-starred Paste Bangkok (no. 28 on Asia’s 50 Best 2019), chef Bongkoch ‘Bee’ Satongun arrives at the Mandarin Oriental next week. She’ll be presenting her signature Thai fare with a modern twist at The Krug Room on 16 and 17 October via a nine-course tasting menu (HK$2888, inclusive of two glasses of Krug Grande Cuvée 167ème Édition and one glass of Krug Vintage 2004) which showcases signature dishes like Australian trout choo chee curry with young green peppercorn and Mala chicken with northern Thai berries.
Chef Bee (who was also named Asia’s Best Female Chef 2018) will also team up with Man Wah’s executive chef Wing-Keung Wong for an exclusive four-hands dinner on 18 and 19 October. The ten-course tasting menu (HK$1,888) will see each chef plate up five of their signature dishes for what promises to be an intriguing dining journey of fine Thai and Cantonese dishes. Highlights include Wong’s steamed and sautéed egg with lobster and sea urchin and mini goldfish dumpling, while chef Bee will prepare Paste favourite like flower crab with Chumporn roasted shrimp paste dressing.
Here’s the tea: Basao opens in Causeway Bay
Following the success of their first store on Wan Chai’s Moon Street, local craft teamakers Basao have just opened on Pak Sha Road, Causeway Bay. An advocate for sustainable farming, Basao collaborates with small growers from all over Asia to provide tea-drinkers with the best in clean, pesticide-free and ethically sourced brews. Check out their signature blends like the Seaside Honey black tea (HK$320 for 50g) and their triple-smoked Traditional Smoky Bohea (HK$290 for 50g).
Basao, G/F, 16 Pak Sha Road, Causeway Bay, +852 3752 3800; www.basaotea.com
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