This month we’re exploring new and familiar restaurants, giving you a glimpse of fantastic new menus that are sure to make your summer dining experience one to remember.
New à la carte menu at Osteria Marzia by chefs Luca Marinelli and Matthew Kirkley
This month, Wan Chai’s popular Italian haven Osteria Marzia refreshes its à la carte menu with brilliant new dishes created in collaboration between the restaurant’s Executive Chef Luca Marinelli and his colleague, Chef Matthew Kirkley of Magistracy Dining Room and Michelin-starred Belon. The new dishes focus on showcasing the treasures of the sea, combining Chef Kirkley’s love of seafood with Chef Marinelli’s deep understanding of Italian culinary traditions. Some of our favourite dishes include Hamachi Crudo with capers, sea grapes and Sorrento lemon zest, Tartare di Gamberi Rossi with sweet red prawns with Sorrento lemon, almonds and Sardinian bottarga, Linguini ai Ricci di Mare on a base of aglio, olio and peperoncino, garnished with sea urchins from Japan and the Mediterranean, Cappelletti al Nero with ring-shaped squid ink pasta filled with ricotta and served with crab broth and Ma Yau alla Griglia, a fantastic grilled fish with red and yellow peppers, Tropea onions and tomato sauce. – Jeff Yeung
Menu revision at Hong Kong Cuisine 1983
Relentlessly innovating, Chef Silas Li of Hong Kong Cuisine 1983 has just introduced a whole host of new dishes to his menu, including a la carte dishes, creative dim sum and a brand new vegetarian menu. Without discounting his other new additions, the change that caught our eye the most this month is the latter, which includes eight exquisite dishes, from the tomato trio that explores a potpourri of textures and flavours, to a silky tomato mousse with tomato jelly, half-baked tomatoes with olive oil, sea salt and herbs and a refreshing cold tomato soup, to the stunning zucchini flowers stuffed with mozzarella and sticky rice, served with a spicy Thai curry dipping sauce to balance out the slight bitterness of each petal. The menu now includes dishes that its regulars have long enjoyed off-menu, including our favorite: Steamed Big Yellow Umbrin with Fuji Apple and Yellow Pepper Chili Sauce, the Crispy Sea Cucumber Stuffed with Shrimp Mousse, and the Stir-Fried Fresh Crab Meat with Bird’s Nest and Egg White. And finally, in the dim sum category, there are new delicacies like Shrimp Dumplings with Steamed Fish Mousse in Prime Lobster Soup, Spicy Sichuan Minced Lamb Dumplings, Steamed Scallop and Spinach Dumplings with Crispy Conpoy and Drops of Homemade Prime Conpoy Oil, and Steamed Pork and Shrimp Dumplings with Runny Quail Egg and Black Truffle. – Jeff Yeung
“Prince and the Peacock” opens at Tai Kwun Central Municipality
New to Tai Kwun’s Central Magistracy is the recent opening of Black Sheep Restaurant, Prince and the Peacock, a restaurant that celebrates the rich heritage and cultural mix of the Indian subcontinent. Here, renowned chef Palash Mitra, who also helms New Punjab Club and Rajasthan Rifles, draws on local traditions and flavours, steeped in Persian, Turkish and Mughlai influences, to create dishes that honour the culinary heritage of the region’s royal courts. Prices are surprisingly affordable despite the great location, with menu items ranging from $38 to $238. Some of our favourites from their extensive menu include the Murgh Makhanwala, a braised chicken removed from the bone and simmered in a spicy tomato sauce, the Gosht Rogan Josh, a tender lamb shank with Kashmiri chillies and a blend of royal spices, and the Nalli Gosht Biryani, which combines Australian grass-fed lamb shank and ribs with aged basmati rice, cooked and layered separately and finished using a slow cooking technique called dum. – Jeff Yeung
North Indian street food at the Chutney Tandoor House
Indulge in the taste of tandoor right in the heart of Hong Kong, from lachha parathas to malai chicken tikka. The sensational spices and authentic charcoal finish are guaranteed to transport you to the street food scene of northern India and Pakistan. The chutney started with papadam, along with passion fruit, beetroot and mint chutney, all uniquely perfected in sweetness, spiciness and lightness. For starters, we filled our empty bellies with succulent malai chicken tikka, straight from the in-house tandoor. We also had the tandoori cauliflower, which was so creamy and aromatic that the two dishes were a match made in heaven. From the curry selection, we opted for chutney butter chicken, beef josh and saag paneer – we wanted variety and we got it. Each curry offered a different feel in terms of spiciness, texture and flavour. Whether you eat meat or are a vegetarian, there is something for everyone on the menu. The selection included saffron pilaf rice, butter naan, garlic naan and laccha paratha (psst! We recommend trying them all). And to top it all off, we cleansed our palates with a pistachio kulfi, a traditional Indian ice cream, and a passion fruit coconut cake that you won’t regret. – Janis Lee
New Australian-inspired menu at Cornerstone
Bistro Cornerstone has unveiled a new seasonal menu of dishes influenced by chef Neal Ledesma’s recent trip to Australia. As always, the focus of each new dish is on quality seasonal produce and bold flavours. Earlier this year, chef Neal visited south-west Australia to attend the prestigious Taste Great Southern food and wine festival, where he was inspired by dishes from Down Under. The results can be tasted in fresh starters such as a blue crab and romaine salad with avocado, shio kombu and candied lemon mayonnaise, and a beefsteak tartare with fermented chilli, mushrooms and soy yuzu dressing. For mains, the Australian pub classic Chicken Parmigiana has been given a modern twist, topped with mortadella ham and delicious mozzarella, while the signature Cornerstone Wagyu steak sandwich has been reinvented with a spicy gochujang mayonnaise. Finish the experience with the most quintessential Australian dessert – Coconut Lamingtons with Mango Jam, Pandan Chantilly and Passion Fruit. André Neveling
A touch of Italy at the Cicchetti weekend brunch at Cantina
There’s no better way to escape the Hong Kong summer heat than a few glasses of champagne and Italian tapas that will transport you to an Italian summer. Cantina introduces its latest all-you-can-eat Cicchetti Summer Brunch: “Discovering Italy, One Piece at a Time”. Italian cuisine gets a new twist here, as guests can customize their food preferences by choosing from a curated selection of 23 signature Cicchetti dishes in a tick-box menu. Highlights include the signature Bruschetta Feast and Affettati Feast, while main dishes like the chef’s homemade ravioli with burrata or crispy lasagne are not to be missed.
This brunch is offered on Saturdays and Sundays between 11am and 3.30pm. The meal package costs HK$488, however this Italian culinary adventure can be upgraded with various free-flow sparkling packages. These options include red and white wine, beer, Aperol Spritz and Prosecco for an additional HK$200 per person. Alternatively, for HK$350 or HK$600, guests can upgrade their experience with a selection of Veuve Clicquot or Ruinart Champagne. – Janice Leung
The Chinnery at Mandarin Oriental Hong Kong has finally reopened after a minor refurbishment, but as far as we’re concerned, it’s still the classic British pub we know and love, with its colonial-style mahogany wood panelling, luxurious leather seating and our favourite British comfort food dishes. The classic Shepherd’s Pie made with organic lamb shoulder, carrots, celery, onions and a rich tomato sauce is a winner. Other highlights include the Indian chicken tikka, the new Bengali mixed fish curry which tastes delicious with the Chinnery’s selection of fresh naan breads. To finish, there’s a sweet treat – new to the menu is Phirni, a traditional Indian dessert with badaam and pistachio crumbles and rose petal ice cream. To celebrate the reopening, The Chinnery is now hosting a special ‘Taste of The Chinnery’ offer until the end of the month, priced at HKD 1,963 for two people in honour of the hotel’s opening year. – Stephanie Ip
The information in this article is correct as of the date of publication.
