WOM weekender, 27 September: What to eat and drink in Hong Kong this weekend
27 Sep 2019
The weather might be (slowly) cooling down in Hong Kong right now but things on the eating and drinking front are seriously heating up. From the best new menus to items pop-ups and guest chefs, here’s the best of what to eat and drink in Hong Kong this weekend:
Belle's Hot Chicken at 22 Ships
Who needs abs when you can have fried chicken instead? From today until Sunday, Melbourne cult favourite Belle’s Hot Chicken is taking over the kitchen at Ship Street mainstay 22 Ships. Crunch into a basket of juicy wings, spicy chicken sandwiches, waffles and wings, and indulgent sides, and wash it all down with a pick from a programme of natural wines by La Cabane. It kicks off from 6pm tonight, with brunch and dinner sittings available all weekend long.
Find out more on the official event page.
22 Ships, 22 Ship Street, Wan Chai, + 852 2555 0722; www.facebook.com/22Shipshkg
Having a cheat weekend? Here's where to find the best pizza in Hong Kong.
Rapl Apple Pie opens in Sogo
Already one of the city’s superior food courts, Sogo Causeway Bay’s subterranean haven just re-staked their claim with the opening of new apple pie counter Rapl. The Japanese brand - which has over 10 outlets throughout Tokyo and Osaka that go by the name Ringo - has just opened its first Hong Kong site, where you can find their famous 144-layer (count ‘em) foldovers (HK$42 for one, $160 for four). The crunchy pastries are filled with fresh custard cream and slightly spiced apple, with 144 layers believed to be the ideal number to create a texture that’s at once crispy and extremely light.
Rapl Apple Pie Hong Kong, Sop 14D, B2/F, Sogo Causeway Bay, 555 Hennessy Road, Causeway Bay, https://hk.rapl-applepie.com
Te Quiero Mucho Taqueria opens at Ovolo Southside
Sheung Wan Mexican hotspot Te Quiero Mucho have opened their second location at Wong Chuk Hang’s Ovolo Southside. The vibrant new venue, just a proverbial stone’s throw from the MTR, features a menu of pimped up Mexican faves, like new Southside exclusives Mexican Torta (HK$125), a sandwich packed with pork milanesa, tomatillo salsa, fried beans and queso fresco, and a cracking Chicken Adobo Burrito (HK$118) with chipotle mayo and pico de gallo that pairs perfectly with TQM’s signature guacamole (HK$118). There’s also a selection of cocktails, a slushy machine serving a rotating selection of margaritas, and imported craft beers.
Te Quiero Mucho Taqueria Southside, Ovolo Southside, 64 Wong Chuk Hang Road, Wong Chuk Hang, +852 3460 8157; www.tqm.hk
Pierre Gagnaire returns to the Mandarin Oriental - with a twist
A legend returns to Hong Kong this October, with the Mandarin Oriental welcoming back superstar chef Pierre Gagnaire for a six-night stint at his eponymous, two-Michelin-starred fine diner. While Pierre is known for its exquisite French fare, Gagnaire’s arrival will see the kitchen present signature dishes from the chef’s esteemed Italian restaurant in Paris, Piero TT. Highlights of the seven-course tasting menu (HK$1,988 plus 10 percent) include veal and white truffle paste ravioli, blue lobster risotto, veal chop Milanese with artichoke salad, pecorino and pine nuts, and tiramisu with burrata ice-cream flavoured with Campari and lemon. An a la carte selection will also be available.
Have a hot dog, served out of a hot dog, at K11 Musea
For one month beginning from today, K11 Musea's outdoor plaza will display Hot Dog Bus, a public art installation by Austrian artist Erwin Wurm. The bright yellow modified vintage Volkswagen Bulli will do more than just look pretty, though - K11 Musea has teamed up with The Butchers Club and Green Common to serve freshly made hot dogs right out of the bus itself. Chow down on a Classic Hot Dog (HK$68) featuring a Westaways hot dog sausage topped with The Butchers Club secret sauce, crispy maple bacon, cheddar and fresh tomato served with a side of pickle chips, or go meat-free with the vegan Beyond Hot Dog (HK$68), with a Beyond sausage encased in a bun and accompanied by mayo, spring onion, fresh tomato and a side of homemade kimchi. Wash down your dog with a lemonade or honey citron soda (HK$25 each). The hog dogs and drinks will become part of the artwork - Wurm believes that ingesting is a way of sculpting one’s body, with Hot Dog Bus a “response to consumerism”. Talk about food for thought...
K11 Musea, Victoria Dockside, Tsim Sha Tsui
Read more: Here's what to eat and drink at K11 Musea
Tea WG unveils a new Earl Grey-themed afternoon tea
Luxury teamakers Tea WG have declared this autumn the season of Earl Grey, and have leaned into the theme with afternoon tea (HK$788 for two people) themed around the classic tea flavour. Indulge in sweet treats like French Earl Grey-infused gluten-free waffles with whipped cream, milk chocolate mousse cake infused with smoky Earl Grey, and fresh apricot crumble tart infused with Earl Grey Buddha, a delicate blend of bergamot and green tea. The set includes a choice of Earl Grey blend from the Tea WG Haute Couture® Tea Collection (original price HK$268), and a choice of Earl Grey blend from the Tea WG Cotton Teabags Selection (original price HK$168).
Tea WG Salon & Boutique, Shop LG2-11, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong, +852 2725 6930; www.twgtea.com
Aulis presents a new seasonal menu
Aulis, the progressive, 12-seat development kitchen by award-winning British chef Simon Rogan, has unveiled new menu items for autumn on its ever-evolving ten-course tasting menu (HK$1,480 plus 10 percent). New seasonal dishes include Mackerel, Carrot, Marigold (pictured above), a tartlet made from local baby Spanish mackerel, carrot puree, pickled apple and a garnish of marigold grown in on-site Evogro cabinets; and Crab, Chicken, Sea Herbs, a crispy chicken breast skin topped with English brown crab, mixed with brown crab meat mayonnaise, and a colourful garnish of sea herbs and tagete from a local edible flower supplier in the New Territories. The meal ends with four courses of British-inspired dessert - new to the menu this month is Buttermilk, Cherry, Rosemary, a buttermilk and cherry custard with rosemary caramel, served with a beetroot and homemade Hibiscus kombucha syrup.
Aulis, Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, +852 2817 8383; www.roganic.com.hk
Aqua goes hyperlocal with a new ‘homegrown’ menu
High-rise TST restaurant Aqua has turned into something of a mini-greenhouse, with the kitchen now growing Italian and Japanese herbs for a new ‘homegrown’ menu. The intriguing varieties, rarely seen in Hong Kong, are handpicked at the peak of their freshness from high-tech miniature grow boxes inside the kitchen, and served in new dishes such as Chilled beetroot, Champagne jelly and summer fruits gazpacho with homegrown oxalis (HK$228) - the latter ingredient is a European herb with an intriguing sour and bittersweet tanginess - pan-fried Hokkaido scallops with homegrown sorrel pesto & crème fraiche (HK$278), and grilled wagyu sirloin & sea urchin hoba misoyaki with homegrown pakuchi (HK$628), a peppery and herbaceous Japanese leaf. The new dishes will be available until the end of November.
Aqua, 29-30/F, One Peking, Tsim Sha Tsui, +852 3427 2288; www.aqua.com.hk
Drink Pink at Feather & Bone
Butcher, deli and casual eatery Feather & Bone goes pink this month in the name of breast cancer aid and awareness. For the month of October, the premium butcher will offer two very well priced two-hour free-flow packages of AIX Rose (HK$188) and Duval-Leroy Brut Champagne (HK$358) on Saturdays, Sundays and public holidays, with 20 percent of proceeds from the packages going to the Portia Cheung Breast Cancer programme, a family-run charity that subsidises the medical treatment of affected patients.
Feather & Bone, G/F Bohemian House, 321 Des Voeux Road West, Sai Ying Pun, +852 3705 0280; www.featherandbone.com.hk
Lady M introduces all-new Marron Mille Crêpes
The arrival of the cooler months in Hong Kong mean that the air will soon be filled with the comforting aroma of freshly roasted chestnuts. Premium cakery Lady M, are getting ahead of the trend with an indulgent new seasonal chestnut variety of their famous layered crêpe cake. The Marron Mille Crêpes (HK$78 per slice) features premium chestnuts from France, diced and mixed with a chestnut-kissed pastry cream that adhere to no less than 20 whisper-thin handmade crêpes, and topped off with marrons glacés and a sprinkle of powdered sugar.
Lady M, Shop C, G/F, Hamilton Mansion, Fashion Walk, Cleveland Street, Causeway Bay, +852 2861 1866; www.ladymhk.com
Still craving something sweet? Check out these 5 Hong Kong vegan and vegetarian dessert spots.