WOM weekender: 7 things to eat and drink in Hong Kong this weekend
20 Sep 2019
From new menus at old favourites to exclusive collaborations, there’s plenty to eat and drink in Hong Kong over the next few days. Here’s the best of what to eat and drink in Hong Kong this weekend:
Munch on a Japanese take on the bánh mì at Le Petit Saigon
Star Street bánh mì stand Le Petit Saigon has been on a mission of late to reinvent the delicious yet proverbial wheel, and continues its sandwich journey around the world next week with chef Shun Sato of buzzy Central izakaya Fukuro presenting his Japanese take on the Vietnamese street food fave. Sato-san has reimagined the katsu sando for this limited-edition crossover, with Kagoshima pork katsu, tonkatsu sauce and Japanese mustard coleslaw encased in a fluffy housemade baguette. Run, don’t walk: the sandwich is available in-store and on Black Sheep Restaurants’ dedicated delivery app Go until 30 September, with only limited quantities available daily.
Le Petit Saigon, 16 Wing Fung Street, Wan Chai, +852 2455 2499; www.lepetitsaigon.com.hk
See KL’s finest take over Stockton
Pioneering Kuala Lumpur cocktail den Coley (no. 27 on Asia’s 50 Best Bars 2019) will pop up at Wyndham Street speakeasy Stockton next Tuesday night (24 September). Behind the stick at Stockton will be CK Kho, the award-winning mixologist who first opened Coley in 2016, and his right hand man Alvin ‘Loco’ Nimal George, who has masterminded several of the bar’s signature drinks. Catch the dynamic duo in action at Stockton from 8-11pm.
Stockton, 32 Wyndham St, Central, +852 2898 3788; www.stockton.com.hk
Go meat-free at Theo Mistral
The InterContinental Grand Stanford’s Theo Mistral, overseen by celebrated British chef Theo Randall, has just introduced a four-course vegan menu (HK$488 +10 percent). Randall, who has long championed the vegan cause, has crafted a seasonal a la carte offering featuring delicious plant-based dishes like Italian heritage tomatoes dressed with 10-year balsamic and Puglia EVOO, Acquerello carnaroli rice with porcini and girolles, Valsugana polenta with slow-cooked Italian vegetable ragu, and a creamy, silky and vegan coconut panna cotta.
Theo Mistral by Theo Randall, B2/F, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East, Kowloon, +852 2731 2870; www.hongkong.intercontinental.com
Have some pancakes, because you deserve them
While the talk of the town right now is K11 Musea, a celebrated Osaka dessert spot has just opened its first Hong Kong branch up the road at Langham Place. Micasadeco & Café has garnered a reputation for serving up some of Osaka’s best soufflé pancakes, with fluffy faves including an Italian ricotta variety, topped with rich whipped cream made from Hokkaido milk and maple syrup, and a picture-perfect matcha stack. They’ve also got a range of non-fluffy pancakes, as well as savory cafe-style dishes. Micasadeco & Café is open all day, too, meaning that you can have your stack for breakfast, lunch or dinner.
See more: Want to walk off those pancakes? Take a stroll to one of these great coffee shops in Yau Ma Tei and Jordan.
Or, enjoy an authentic Hokkaido seafood feast
Hitoshi Yano, chef-owner of 80-year-old Hokkaido restaurant Obihiro Hageten, will be in town next week (24-27 September) for Yano’s Night, a seasonal showcase of the best of the northern Japanese region’s produce. Prepared and presented by Yano-san, the 14-course menu (HK$780 + 10 percent) at the Elements restaurant, the brand’s first outside of Japan, is anchored by the kitchen’s signature tempura dishes. Highlights include a traditional surf clam tempura, a plump and juicy Japanese grilled scallop with butter, Hokkaido white corn tempura, and miso soup with Hanasaki crab, a quintessential Hokkaido dish. A wine pairing option (HK$168 for three glasses) is also available.
Obihiro Hageten, Shop 2103-05, L2, Elements, 1 Austin Road West, Tsim Sha Tsui, +852 2196 8310; @obihirohagetenhk
Double down with a twin ramen bowl at Ramen Cubism
What’s better than a bowl of ramen? Two bowls, of course. Central ramen house Ramen Cubism have unveiled The Eden Shiro (HK$138), a very Insta-friendly handcrafted figure-eight bowl featuring a hot and cold version of the noodle dish. The cold ramen is a perfect summer cooler, with a secret recipe base made of premium fish and shellfish; the hot ramen base, meanwhile, features fresh and dried scallops, clam, Hokkaido squid, artisan sea salt, sake and seaweed. Both bowls are topped with generous serves of roast pork belly, with only two serves of the twin bowl available every hour. You can also go all in on a single hot or cold serving ($98) if you prefer to keep the temperatures separate.
Ramen Cubism, B/F, 27 Wellington Street, Central, + 852 2399 0811; @ramencubism
Treat yourself to two of Asia’s best at Whisk
To celebrate its 10th anniversary, The Mira hotel’s contemporary fine diner Whisk has teamed up with San Pellegrino to invite chef Vanessa Huang of Taipei’s Ephernité - one of the pioneers of the farm-to-table concept in Taiwan - and accomplished Thai chef Thitid “Ton” Tassanakajohn - who helms the Michelin-starred Le Du in Bangkok, also ranked at no. 20 on Asia’s 50 Best Restaurants 2019 and most recently in Hong Kong collaborating with Little Bao’s May Chow - for a very special four-hands dinner.
The eight-course menu (HK$1,788 + 10 percent), available on 20 and 21 September, includes stunning dishes like chef Ton’s smoked barracuda and Thai rice wine, chef Huang’s celebrated 20-vegetable terrine, and collaborations such as Ton’s celebrated smoked pork jowl accompanied by a sweet potato and chorizo millefeuille by Huang.
Whisk, 5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui, +852 2315 5999; www.themirahotel.com