New Summer Menus to Try This Season

Spice up your life and shake up your dining routine with these delicious new menus from around town

Just when you thought summer couldn’t get any better, Hong Kong drops a slew of hot new menus for us to try. And frankly, we’re up for the challenge. No matter what you’re craving – from American classics to inventive new Cantonese dishes, these restaurants deliver.

Keep reading to find out the coolest new menus to try this summer, and don’t forget to tag your photos with #LKF for a chance to be featured on our site.

BOND

In Hong Kong, there’s no such thing as a “best kept secret”. And BOND is no exception. Despite being tucked away on the second floor of a hotel in Tai Hang, the foodies in the know will tell you this is the place to be for drinks and dinner. And now, they’re launching a new European – American menu that melds the culinary cultures with Asian ingredients. They elevated their famous cheese wheel pasta with kimchi, and it’s a must-order. Served table-side, it’s as delicious as it is fascinating to watch. The Smoked Earl Grey infused Hokkaido scallops with salmon roe is also a must try. Come with your friends for happy hour, stay for dinner, and don’t forget to take pictures!

BOND
2/F 98 Tung Lo Wan Road, Tai Hang; +852 2155 1777

Morton’s the Steakhouse

In celebration of their 20th anniversary in Hong Kong, Morton’s the Steakhouse has teamed up with Brooks Brothers for an exclusive new menu. The two American institutions are combining their good taste to create a special three-course meal. It kicks off with the famous jumbo lump crab cake, followed by your choice of soup. For mains, opt between a 10-oz steak or honey-balsamic glazed salmon. Finish it all off with their famous New York cheesecake, and an even sweeter finish: a Brooks Brothers voucher! Make your reservations ASAP, this collaboration runs until 9 August.

The Morton’s the Steakhouse x Brooks Brothers three-course menu is HK$928 (+10% service charge) and is available until 9 August, 2019. Guests will receive a voucher for HK$500 off HK$3,000 at Brooks Brothers. Brooks Brothers Members may collect a HK$500 dining voucher instead.

Morton’s the Steakhouse
4/F The Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui; +852 2732 2343
www.mortons.com/hongkong/

NOVE

This is more than just a new menu, it’s a whole restaurant. NOVE is a brand new contemporary Chinese restaurant that has just opened in Central. Two great chefs are coming together and combining their decades of experience in the kitchen to create modern takes on old-school dim sum and Chiu Chow-style delicacies. Executive Chef Wong You Por has spent half a century honing his craft, especially as a dim sum chef. Accompanying Chef Wong is Chef Poon Kwai Chung, an expert in Chiu Chow’s famous marinated dishes. Come hungry and order the Chiu Chow sliced goose, goose wings and pig’s trotters and the succulent roast pork buns, made with a special oyster and abalone sauce. Chef Wong has also created a must-try Abalone Cheese Tart that’s soon to be a classic in Hong Kong. NOVE is now open for reservations, so you can be one of the first in the city to try it!

NOVE
9 Li Yuen Street East, Central; +852 2180 6799

Popinjays

Head to The Murray Hong Kong to try their new lunch and weekend brunch options. Chef Didier Quennouelle has created two unique experiences that you don’t want to miss. Come in for lunch and enjoy fresh seasonal flavours like burratina cheese with Philibon sweet melon, tomato salsa and a balsamic dressing, or smoked organic salmon with a crispy potato cake and lemon sour cream. Finish on a sweet note with their range of desserts, we love the Exotic Fruit Choux, with dulcey chocolate cream and passion fruit and mango sorbet. They’re new five-course weekend brunch is a great option for foodies, with a decadent seafood platter piled high with fresh oysters, lobsters king crabs and more. They’ve elevated the humble egg with dishes like 65-degree slow-cooked farm egg and creamy scrambled farm egg. For something more indulgent, try the Black Market Beef Tenderloin.

Lunch is available Tuesday – Friday from 12 – 2:30pm and the set starts at HK$490. Brunch is available on weekends from 11:30am – 2:30pm and is HK$988 including free-flow champagne and wines.

Popinjays
22 Cotton Tree Drive, Central; +852 3141 8888
www.niccolohotels.com

All photos are the rights of their respective owners

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