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Where to Eat and Drink this March

Here are a few must-eats that local gourmands can savour this March.

Words Vivian Li


10 Shanghai
Shop 101, 1/F Lee Garden Two, 28 Yun Ping Road, Causeway Bay
Tel: 2338 5500

Paying homage to the Huai river and Yangzhou, Huaiyang cuisine combines the culinary insights of cities including Yangzhou, Suzhou and Shanghai. Emphasizing on freshness and originality of flavours, Huaiyang cuisine uses traditional techniques which includes double-boiling, stewing and marinating in rice wine. Led by chef Chen Xiaohe and chef Luen Wa-wang, 10 Shanghai brings this traditional cuisine to Hong Kong with a nod towards the Shanghainese golden era. The menu features traditional Huaiyang signatures including aged Shaoxing Huadiao-brined chicken, mudcrab sautéed with brown bean sauce, braised chicken and shrimp dumplings in chicken consommé, and a Huaiyang style double-boiled stuffed duck. For a night of good food and golden era glamour, how can anyone refuse?


Dear Lilly
Shop 4010, 4/F Podium, ifc Mall, Central
Tel: 2771 6060

In collaboration with restaurant group Dining Concepts, Ashley Sutton’s new restaurant, Dear Lilly, is inspired by the dreamy hole-in-the-wall florists found on the most beautiful boulevards in Paris. This floral wonderland is decorated with floor-to-ceiling shelves crammed with vintage perfume bottles, striking heart-shaped marble inlays on the floor engraved with extracts from love letters, as well as other charming knick-knacks. Come here for one of its signature cocktails inspired by France in the 1920’s, garnished with edible flowers and sprigs of lavender, such as the Green Fairy, the Mad Enchantment and the Mademoiselle Lilly. To eat, Dear Lilly’s contemporary European cuisine is offered in the a la carte and set lunch menus, with items such as slow cooked octopus with roasted pepper salsa, poached sea bass with herb crushed new potatoes and salsa verde, and Dear Lilly Heart, a signature dessert involving indulgent raspberries and white chocolate.

Here for a romantic meal? Request to be seated in one of Dear Lilly’s intimate booths, designed to look like oversized vintage jewellery boxes and fitted with sumptuous velvet seats.


Florilège Pop-up at HAKU
Shop OT G04B, G/F Ocean Terminal, Harbour City, Tsim Sha Tsui
Tel: 2115 9965

For one special lunch only on March 26, HAKU is joining forces with two-Michelin-starred restaurant and no.14 of Asia’s 50 Best Restaurants 2017, Florilège of Tokyo. Prepared by chef Agustin Balbi and chef Hiroyasu Kawate, the featured seven-course menu ($1,200 per person) features delicious offerings such as saba, potato and truffles; amadai with radicchio and amaranth, and cacao omelette with espresso sauce. Be sure to make your reservation in advance as seats are very limited.


G/F 4 & 6 St Francis Street, Wan Chai
Tel: 3101 9521

The brainchild of a trio of young restaurant entrepreneurs – James Ward, Asher Goldstein and Simone Sammuri – FRANCIS has opened on Wan Chai’s St Francis Street and may just become your new favourite neighbourhood hangout. Goldstein, a Tel Aviv native, is serving hearty plates inspired by his home city as well as his extensive travels to southern Europe, North Africa, Greece and Italy. Signature menu items include mezes like hummus with chickpea and lamb neck ragu ($80); baked halloumi with pomegranate molasses and wild oregano ($120), and grilled octopus with harissa and burgul potato cake ($140). Other highlights include succulent spring lamb and beef kafta ($160), served with grilled onions and tahini; and great vegetarian options like smoked carrots with almonds and spiced honey ($100), and knafeh ($80), a traditional cheese pastry filled with mozzarella, orange blossom and pistachios.

At FRANCIS, wine is just as important as its food, so don’t forget to check out its small producer-focused wine list curated by sommelier Simone Sammuri.


2/F David House, 37-39 Lockhard Road, Wan Chai
Tel: 3426 3949

There’s no better way to travel than via your tastebuds. Jojo’s The Grand Trunk Road (GT Road), offers diners a culinary journey around Southern and Central Asia. Starting from Chittagong, Bangladesh the journey continues through India, onwards to Pakistan and finally ending at Kabul, Afghanistan. The menu, crafted by chef Arjun Singh, features dishes made with old recipes and secrets from the kitchen around the respective regions. These include Dhansak, a Parsi and Zorastrian dish made with lamb and lentils, Dal Bukhara, a signature dish from Bukhara featuring soft and cream lentils with a hint of spice; and Afghani Baigan, an eggplant dish served with yogurt, garlic and mint from Afghanistan. Savour in the mouthwatering dishes and like most South and Central Asian dishes, expect fragrant herbs and spices.


2/F Wu Chung House, 213 Queen’s Road East, Wan Chai
Tel: 2808 0882

Step back into a 20th century Europe with Junon’s grand return. This time, set atop Wu Chang House in Wan Chai, the Parisian-style bistro takes inspirations from erotic European grandeur while also paying homage to old Hong Kong. Featuring a new menu specially crafted by chef Antoine Michelson, Parisian-popular starters include a range of fresh oysters, baked escargots in French butter and garlic and traditional onion soup with Emmental cheese and croutons. While European-style mains feature Mont Saint Michel mussels served with french fries and seared French duck breast served with polenta and vintage porto. Desserts are also not to missed with delicate traditional mille feuille with Madagascar vanilla cream and salted caramel sauce and warm chocolate soufflé tart with hazelnut praline on the menu. Bon Appétit!


Ku De Ta x Test Kitchen
Shop 3, 158A Connaught Road West, Sai Ying Pun

Gracing the culinary stage at Test Kitchen this month is Mejekawi by Ku De Ta. Hailing from Bali, the restaurant’s executive chef Benjamin Cross and head chef Stephen Moore will offer guests an eight-course tasting menu ($980) from March 7 to 11 showcasing their collective approach to contemporary cuisine. The prototype menu include items such as fish skins served with tonnato, trout roe and ash; raw tuna with blackened eggplant and toasted nori; charred squid with chorizo, acar kunning and lardo; and miso cake with cherries, clotted cream and umeboshi powder. Guests also have the option to add cocktail and wine pairing for an additional $300, and there’s a corkage fee of $100 for those who prefer to dine with their own bottles. Make your booking here.


L’Enclume Pop-up at Dining at Murasaki
UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay
Tel: 2817 8383

For five days only, from March 14 to 18, British chef Simon Rogan will be cooking up a storm every night for local foodies to sample. Best known for his Michelin-starred restaurant L’Eclume, the chef will be showcasing his renowned classics and brand-new creations. The dinner menu, priced at $2,288 per person, promises to showcase the tastes, textures and fragrances of the natural world by using quality ingredients, both farmed and foraged. Highlights include the pork and eel with lovage emulsion, Jerusalem artichoke with truffle, and dry-aged duck with celeriac and duck heart. Add $1,680 per person for wine pairing.


Port Autonomy Pop Up at Potato Head Hong Kong
100 Third Street, Sai Ying Pun
Tel: 2858 6066

Port Autonomy, a Yangon restaurant best known for putting Myanmar contemporary cuisine on the gastronomic world map, is taking over Potato Head Hong Kong for a one-night-only pop-up on March 26. The dinner set menu ($600 per head) is curated by chef Kevin Ching, who will be exploring the flavours of a variety of cuisines, from Mexican to Korean, Burmese to Vietnamese. Kick off the evening with a welcome cocktail, and let chef Ching guide your tastebuds for a night of unexpected flavours. Get your tickets here.


Theo Mistral by Theo Randall
B2/F InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East
Tel: 2731 2870

Set to open in mid-March at InterContinental Grand Stanford Hong Kong, Theo Mistral by Theo Randall is the highly anticipated debut of British celebrity chef Theo Randall. Best known for his time at London’s River Café, chef Randall will be bringing his award-winning take on Italian cuisine to Hong Kong. The new menu will include Italian favourites of antipasti and cicchetti, as well as tasty contorni, pesce and carne dishes inspired by different regions of Italy. We particularly look forward to the fresh handmade pastas and made-to-order pizzas. Book your table at theomistral@icgrandstanford.com.


Culinary Offerings at The Murray, Hong Kong
22 Cotton Tree Drive, Central
Tel: 3141 8888

The recently opened The Murray, Hong Kong, a Niccolo Hotel, is shaking up the city’s dining scene with five new restaurants and bars. Unwind with The Murray’s signature afternoon tea and the hotel’s specially curated selection of champagne and wines at Garden Lounge, then transition into the evening with a drink at Murray Lane, which offers a range of premium artisanal spirits, wines and craft beers, as well as delicious bar bites. Head to The Tai Pan for international and pan-Asian classics, or to Guo Gu Lou – scheduled to open in the second quarter of 2018 – for modern Cantonese cuisine. Also opening later this year is Popinjays, an upscale rooftop restaurant showcasing European gastronomy. Click here for more info on The Murray, Hong Kong.



Wooloomooloo Prime Steakhouse
Level 21, The ONE, 100 Nathan Road, Tsim Sha Tsui
Tel: 2870 0087

Revamped and ready to sizzle is Wooloomooloo Prime at The One in Tsim Sha Tsui. The renovated steakhouse has added new signature items to the menu, and will continue to serve beloved classics such as John Stone’s prized dry-aged beef from Ireland, and the award-winning Aberdeen Angus beef dry-aged for 45 days. Rhug’s legendary Barnsley lamp chop and the prime steak tartare, prepared with a new handcut recipe, are also not to be missed.


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