Red Lobster Hong Kong has added over 20 new dishes to its popular sustainable seafood menu, giving guests the chance to try all-new recipes including iconic Red Lobster dishes from the United States.

Always a classic, fresh Oysters (HK$198 for six) join Red Lobster’s repertoire of delicious seafood dishes, alongside Seafood Stuffed Mushrooms (HK$78) and a warm Lobster, Shrimp and Crab Dip (HK$98) served with corn chips – perfect for cool autumn days and nights.

Instagrammable Lobster Roll (HK$228) has arrived in Hong Kong and is sure to draw a crowd. Made with delicately prepared lobster meat, fresh from Red Lobster’s live lobster tank, served in a Hong Kong milk bun alongside golden French fries, this dish is not to be missed. Tacos are taken to the next level in the form of Lobster Tacos (HK$118) while a brand new Duo of Lobsters (HK$298) serves up not one, but two grilled lobster tails as well as lobster pasta with lobster cream sauce.

Red Lobster Hong Kong is located at 8 Cleveland St, Causeway Bay, Hong Kong. To make a reservation please call +852 2261 2996 or visit Chope. Delivery orders also accepted via Red Lobster own delivery platform now. For more information, please follow Red Lobster on Instagram and Facebook @redlobsterhk.


Introducing A New Menu of Timeless American Steakhouse Classics

Housed at the Hong Kong Ocean Park Marriott Hotel, Lai Sun Dining’s American steakhouse Prohibition Grill House & Cocktail Bar welcomes seasoned chef Ivan Chan joining the team as the Chef de Cuisine this autumn. With over 26 years of experience and vast knowledge on meats, grill and beyond, Chef Ivan curated a new a-la-carte menu featuring timeless American steakhouse classics that excites all steak lovers in town.

Chef Ivan has a unique insight on steak selection, being the very first chef who introduced Korean beef and other lesser-known Japanese beef like Tottori Ken in the menu. At Prohibition Grill House & Cocktail Bar, guests can expect a menu of great beef including USDA Prime Black Angus, US Wagyu “Gold Medal” wagyu, Australian wagyu and Korean 1++ beef, together with sustainable seafood chosen according to the recommendation from WWF-HK’s seafood guide, refreshing American salads, comforting sandwiches, sides and desserts.

Steak highlights include USDA Prime Black Angus New York Strip (12oz, HK$598), a tender and juicy cut of the corn-fed American beef; and Korean 1++ Striploin (10oz, HK$1,088), the top-grade Korean beef with beautiful marbling, both grilled to perfection with just right seasoning. Chef Ivan brings the excitement further up with his iconic off-menu special Dry-aged USDA Prime Bone-in Ribeye, Peter Luger style (52oz, HK$1,980, for 4-6 persons, pre-order required at least 2 days in advance), a mouth-watering sharing dish inspired by the legendary steakhouse in New York. The properly dry-aged USDA Prime steak is first grilled and sliced thick, then moved to a burning hot plate for the next crucial step, where Chef pours hot melted clarified butter onto the meat. The sizzling sound of butter dancing on the plate announces the perfect marriage of buttery jus and steak, accompanied by heavenly aroma filled the whole room – a dish that all true steak enthusiasts would fall in love with.

Chef Ivan’s refined touch and precise execution are reflected in other new dishes as well. Ahi Tuna Tartare (HK$198) is lightly seasoned with yuzu dressing to bring out the natural umami of the fish; “New Orleans” Jumbo Crab Cake (HK$238) is a modern take of the American classics; Prohibition Chopped Salad (HK$178), a refreshing mix of organic green, wax apple, tomato and homemade vinaigrette, is the salad for your healthy kick; Philly Cheesesteak (HK$238), an American popular sandwich created with chopped beefsteak and Cheez Whiz, is presented chicly with beer potato chips; Grilled Marine Sampler (HK$880 for two persons), the seafood platter to go beyond beef, filled with Boston lobster, jumbo king prawn, Hokkaido scallop and chef Ivan’s signature “New Orleans” jumbo crab cake. Not to mention the equally delightful side dishes including Lobster Mac & Cheese (HK$118), Creamy Corn ($88) and Creamy Spinach ($88), to name a few.

Enjoy all the food at the opulent yet cozy dining area with red velvet coaches, brick walls and leather details, mimicking the olden days’ American drinking den in a modern way. The window-side tables next to the hotel’s garden pool set the perfect ambience for any occasions from date night to family gathering. Pair up the dishes with Prohibition’s extensive wine list, curated Whisky list or the bar’s modern twist on classic concoctions.

With Chef Ivan’s new creations, buzzy vibe and warm hospitality, good time ensured at Prohibition Grill House & Cocktail Bar.


Eight exquisite Taihu Lake hairy crab dishes by Executive Chef Li Chi Wai and his team of talented chefs will launch at The Legacy House today, in celebration of the autumn season.

Known as the “King of Crab,” the coveted crustacean will feature in a range of superior Cantonese dishes ranging from the Classic Steamed Hairy Crab with shiso and ginger (whole, market price) to Steamed Shanghainese Pork Dumplings with Hairy Crab Cream (HKD120 for two pieces). In this elevated take on a traditional xiao long bao soup dumpling, hairy crab roe is partnered with umami-rich Iberico pork — a decadent reimagining of a timeless comfort food.

Braised Tofu with Scallops and Hairy Crab Cream (HKD280) is a textural delight. The velvety dish is smooth, creamy and packed with flavour whilst Yin-nourishing Fish Maw with Shrimp Paste and Hairy Crab Cream (HKD480)  and Braised Inaniwa Udon (HKD240 per person) with Hairy Crab Cream demonstrate Chef Li Chi Wai’s exceptional talent and attention to detail. By utilising painstaking cooking techniques, the luxurious quality of the crab coral is enhanced, making The Legacy House’s limited-edition hairy crab menu an unmatched tribute to the widely sought-after delicacy.

Guests will enjoy pairing any of the esteemed chef’s seasonal hairy crab dishes with a bottle of Vin Jaune D’Arly (HKD1,550). The unique yellow wine is renowned for its complex aromas and fresh, delicate style. Made exclusively from vines planted in 1953 and 1974, this exceptional wine is a wonderful partner for the rich flavour and texture of hairy crab roe.

Another recommended pairing option from The Legacy House’s wine programme of over 1,000 pours, is Guyue Longshan, Long Wen 15 year-aged Shaoxing pure-grain yellow glutinous rice wine (HKD1,180). Made with Jianhu Lake water, this desirable Chinese rice wine is bracingly dry with rich minerality and attractive notes of flint and wet stones, which stand up perfectly to the rich fattiness of hairy crab coral.

The seasonal hairy crab dishes are available from today until end November.

For reservations, please call 3891 8732.

The Legacy House

Address: 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon

Opening Hours:

Lunch: 12 – 2:30 p.m.

Dinner: 6:00 – 10:30 p.m.

*Private events may be reserved in the private or semi-private dining rooms.

Phone: +852 3891 8732





Ovolo Becomes First Hotel Group to Go Completely Vegetarian Across all Restaurants, Bars and Room Service

Ovolo Hotels is launching the ‘Year of the Veg’ – becoming the first hotel group to go completely vegetarian across all its restaurants, bars, and food services for an entire year.  Inspired to act on climate change and environmental conservation, the designer hotel collection is phasing out meat to focus on creating compelling plant-based cuisine instead.

With more consumers choosing to reap the benefits of plant-based and vegetarian cuisine, Ovolo decided the time was ripe to leave animal products behind; World Vegetarian Day on October 1 proved the perfect moment to launch “Year of the Veg”.

The shift in direction embodies Ovolo’s philosophy of connecting with its customers’ demands. Now, guests and diners will be able to nourish their bodies with meat-free meals, which are packed with fresh, locally-sourced produce and embrace the ideals of ethical eating.

For Ovolo in Hong Kong, the movement towards vegetarianism began at Veda at Ovolo Central. When it opened, Veda was Hong Kong’s first vegetarian hotel restaurant and its delicious, innovative cuisine quickly won fans and accolades, heralding the city’s movement towards healthier, more conscious consumption through plant-based cuisine.

Having laid the groundwork with Veda, Ovolo Hotels is seizing the opportunity to cater to Hong Kong’s sustainably-minded gastronomes by turning 100% vegetarian. Komune, the lively all-day dining destination at Ovolo Southside is cutting meat from its menus, and the hotel will soon debut an exciting new restaurant concept that will be fully vegetarian, too.

The movement will extend to Australia, with Ovolo’s Australian locations also going plant-based for the year.  Monster Kitchen & Bar (Ovolo Nishi, Canberra), ZA ZA TA (Ovolo The Valley, Brisbane), and Mr Percy (Ovolo 1888 Darling Harbour, Sydney) are also debuting exciting new all-vegetarian menus to celebrate “Year of the Veg”. They’ll join Alibi Bar & Kitchen, at Ovolo Woolloomooloo, which set the standard as the first 100% plant-based hotel restaurant in Australia and New Zealand.

To further the plant-based cause, Ovolo is also revamping its room service menus. For “Year of the Veg”, guests will be able to enjoy an array of tantalising vegetarian dishes in the comfort of their design-forward Ovolo guest room.

Commenting on this bold new direction, Ovolo Group’s Founder and CEO, Girish Jhunjhnuwala, says, “Dining out – enjoying quality food and wine with good company – is one of life’s greatest pleasures. We want to be conscious about what we’re consuming and practice sustainability as much as we can because we believe this can have an enormous impact on the environment and humanity at large. To that end, we’re evolving our food offerings so that our guests can continue enjoying great dining experiences in a more sustainable manner.”

Committed to finding ways to reduce their environmental footprint, “Year of the Veg” is just the latest in a series of eco-friendly initiatives that Ovolo Hotels has implemented over the last year. This includes eliminating single-use bathroom amenities made of plastic, replacing plastic straws with environmentally-friendly alternatives, and using reusable woven bags for slippers. After going vegetarian across all their restaurants, Ovolo will continue to incorporate sustainable and ethical practises throughout their properties as much as possible.

All Ovolo Hotel venues will offer vegetarian menus from Thursday, 1 October, also known as World Vegetarian Day.


Unveil radiance from the inside-out with Sing Yin Cantonese Dining’s Aura Boost Cordyceps Menu collaboration with Bobbi Brown

W Hong Kong introduces its first collaboration with Bobbi Brown Hong Kong! To live it up with its passion point: FUEL: the energy to look good and feel good, W Hong Kong introduces its new Aura Boost Cordyceps Menu at Sing Yin Cantonese Dining, featuring the precious natural feel good deluxe health booster of cordyceps, a collaboration with Bobbi Brown Hong Kong to showcase its Intensive Skin Serum Foundation. This precious serum foundation is fueled by cordyceps and other rare extracts, enabling guests to have an aura of energizing luminosity to look good every day. From now to November 30, 2020, guests can visit Sing Yin Cantonese Dining to try out this exclusive menu and be nourished from inside out!

Prolonged periods under the mask, dust and UV rays from everyday lives causes inevitable skin problems. Traditional herbal remedies have long been renowned for their powerful healing and energizing properties that can be used as remedies to improve quality of the skin. Besides the intake of natural herbs, new technology have been used to integrate them into cosmetics. Bobbi Brown’s Intensive Skin Serum Foundation not only provides weightless pigments to balance the skin’s undertones, it is made with rare extracts including Lychee, Watermelon and Apple, and THM herbs,\and fueled by Cordyceps and Artemia in a formula of ultimate refinement. The skin is infused with instant moisture and looks youthfully energized and beautifully even toned with radiance. Sustained moisture over time improves skin condition helping it become more energized and resilient. double-boiled superior soup with cordycep, abalone, fish maw, sea cucumber and mushroom

To enable guests to get a complete skin revitalising experience from inside out, Executive Chinese Chef Johnny Chan has curated the Aura Boost Cordyceps Menu,
inspired by main ingredients of the Intensive Skin Serum Foundation, which includes cordyceps, green apple and lychee, creating a sumptuous and nutritious menu. The highlight of the menu is the double-boiled superior soup with cordycep, abalone, fish maw, sea cucumber and mushroom. The main ingredient of this soup, cordyceps, is believed to have
potent anti-inflammatory and antioxidant effects and is a natural energy booster. Other ingredients in the soup, fish maw and sea cucumber, are a good source of collagen, which improves skin tone and tissue health. Chef Johnny uses green apple and lychee to create dishes of sautéed diced Australian wagyu beef with green apple in mustard sauce and lychee wood fried crispy chicken, both signature dishes at Sing Yin Cantonese Dining and a treat for both the sight and senses, highlighting
the culinary skills of Chef Johnny and his team.

End the meal on a sweet note with chilled sago cream with pomelo with mango juice and crispy fritter with yuzu honey, a refreshing dish with the perfect match of hot and cold, soft and crunchy, sweet and sour. Touches of gold and black can be found throughout the menu, inspired by the signature golden brown and black colors of the Bobbi Brown Intensive Skin Serum Foundation. sautéed diced Australian wagyu beef with green apple in mustard sauce (left) lychee wood fried crispy chicken (right) steamed fried rice with shrimp wrapped in lotus leaf (left) braised e-fu noodles with enoki mushroom and wild mushroom in black truffle sauce (right)  During the promotion period, guests who order the Aura Boost Cordyceps Menu will receive a complimentary Bobbi Brown lipstick, plus a complimentary voucher for a makeup service at Bobbi Brown’s retail shop to get a first-hand experience of the Intensive Skin Serum Foundation and other

Bobbi Brown products, worth a total of HK$450.
For bookings and enquiries, please call +852 3717 2848 or email
Explore more on

Available daily at lunch and dinner all prices are subject to 10% service charge
Sing Yin Cantonese Dining
Operating Hours*:
Monday – Sunday: 11:00AM – 11:00PM
Lunch 1st Seating: 11:00AM – 1:00PM
Lunch 2nd Seating: 1:00PM – 3:00PM
Lunch 3rd Seating: 3:30PM – 5:30PM
Dinner: 6:00PM – 11:00PM

La Table French brasserie relaunches


The newly refurbished La Table French Brasserie at New World Millennium Hong Kong Hotel, the only hotel French casual dining restaurant in Tsim Sha Tsui East, has reopened its doors with an enhanced, welcoming ambience and spacious setting.  To celebrate, a special five-course set dinner menu called “La Reprise,” meaning “the return,” is offered for discerning diners to embark on a new French gastronomic journey, available until 31 October 2020.

Chef of La Table French Brasserie Joe Wat meticulously curated the “La Reprise” menu to showcase the restaurant’s popular specialties infused with new flavours. To start off the meal, diners sample 36-month Bellota Iberian Ham with Heirloom Tomato, Melon and Micro Herbs Salad, followed by Boston Lobster served with Bouillabaisse Custard, Caviar and Coconut Foam. The French staple Bouillabaisse in this dish is stewed for two hours, adding richness to the custard base, perfectly complemented by the coconut milk, premium caviar and succulent lobster.

The third course, Duck Foie Gras with Figs, Puff Pastry and Balsamic Reduction, is a delight for foie gras aficionados with crispy layers of puff pastry filled with creamy foie gras mousse and morsels of fresh foie gras.  For the main course, Australian M5 Wagyu Beef Rib Eye is grilled over cherry wood in a charcoal oven and specially paired with nutrient-rich kohlrabi, baby beets and homemade spicy jus. The meal is finished on a sweet note with Raspberry Panna Cotta with Pistachio Mousse and Yuzu Sherbet.

The five-course “La Reprise” dinner menu is priced at HKD898 per person. Guests can opt for a wine-pairing option at additional HKD458 per person.

In addition to the set dinner, the à la carte menu is also not-to-be missed with signature dishes including Onion Soup Gratinée, Tomahawk, Steak au Poivre, Sea Salt-Crusted Sea Snapper, and Apple Tarte Tartin with Caramel Ice Cream.

Enhancing the dining experience, La Table French Brasserie features a wine cellar of 500 bottles of fine vintages and best-value wines and a private dining room seating 10 guests ideal for special occasions.

La Table French Brassiere is open from Monday to Saturday (excluding public holidays.). All prices are subject to a 10 percent service charge.  For reservations, please call +852 2313 4222 or book online via

“Fruitful Imagination” Kerry Hotel, Hong Kong

Alain Milliat “Fruitful Imagination” Afternoon Tea Set at

Synonymous with greens in full blossom, chillier air and golden sunset, late summer is the best time with vibrant fruits and slightly heavier ingredients of autumn. The new Alain Milliat “Fruitful Imagination” afternoon tea set at the Lobby Lounge lets guests enjoy the captivating aromas, textures and refined flavours of the Alain-Milliat-infused morsels in its airy high-ceilinged space for the ultimate relaxation. Highlight of this menu is the table-side service that presents all five kinds of fresh-off-the-oven scones while guests choose three Alain Milliat exquisite jams of their liking to round off the afternoon on a fruity note!

Guests can top off this delightful afternoon enjoyment with a complimentary Alain Milliat mocktail when sharing their afternoon tea experience onto social media with specific hashtag.

Alain Milliat “Fruity Imagination” Afternoon Tea Set at Lobby Lounge

Date:                   From now until 29 November 2020

Time:                   Monday – Friday: 2:30PM to 5:30PM

Saturday, Sunday and Public Holidays: 2:00PM – 6:00PM

Price:                   HK$ 628 per set for two guests (*subject to 10% service charge)

Reservations:    +852 2252 5237 /

Address:              Level 1, Kerry Hotel, Hong Kong, 38 Hung Luen Road, Hung Hom Bay, Kowloon, Hong Kong

Southeast Asian Cuisine Monsoon Arrives in Hong Kong

Dedicated to the authentic flavours of Southeast Asia, Monsoon showcases the culinary innovation of Will Meyrick, executed by his trusted Indonesian Head Chef Gede Budiana.

In Southeast Asia, the monsoon season brings fond nostalgia and memories of watching the rain while slurping soup noodles or digging into a hearty comfort meal at a street-side hawker stall. It is an excuse to take a mid-day break while we wait for the rain to stop, rain that also brings bountiful harvests, flowing rivers and a sense of optimism. The monsoon crosses cultural and national borders; it binds the people of Southeast Asia together and brings life and vitality to the entire region.

Inspired by Authenticity

Located at ELEMENTS and dedicated to a modern expression of Southeast Asia’s best street-food dishes, the newly-opened Monsoon showcases the very best flavours, textures and traditions of this vibrant region with a menu laced with the culinary musings of award-winning Chef Will Meyrick.

Chef Will Meyrick is well-known for his devotion and creative take on Asian cuisine. His stellar career path has led him from London to Sydney and extensively through Southeast Asia, where he fell in love with the exotic spices, flavours and textures that make the indigenous cuisines of the region so intriguing. He’s now the driving force behind some of Bali’s most coveted restaurants, including flagship fine-dining restaurant Sarong; Mama San, a chic and popular eatery; Hujan Locale which offers regional Indonesian cuisine with a contemporary twist; and Billy Ho, a popular Izakaya-concept. Chef Meyrick’s passion for the culinary culture and rich heritage of Southeast Asia is what really drives his creativity and sets him apart as a chef and restaurateur.

Where Tradition Meets Modernity

Catering to 100 guests, Monsoon combines inventive and inspiring takes on classic Southeast Asian fare, which is served in exotic and vibrant interiors reminiscent of the colonial architecture still lovingly preserved across the region. Dressed in forest green and honey-hued wood, Monsoon is bathed in golden light from banks of suspended pendant lamps, accentuated with decorative rattan umbrellas set across the ceiling.

Comfortable banquette seating with rattan detailing is matched with forest green and vibrant floral textiles, with elegant vintage-esque floor tiles, captivating floral wall tiles and timber panels gracing the walls. The main dining room is complemented by a private dining room, which caters to eight diners, and an elegant bar area accentuated by touches of bronze and brass, where guests can sample from the restaurant’s tropical-led cocktail menu and extensive wine list.

The Flavours & Textures of the Monsoon Belt

These vibrant interiors serve as the perfect canvas on which the culinary team presents its modern take on traditional Southeast Asian fare. Examples of Meyrick’s authentic yet bold approach to Southeast Asian street food dishes at Monsoon include Cambodian steamed Salmon Amok, a blend of salmon, Thai basil, lemongrass, red curry, betel leaf, and silky coconut cream, dressed with nahm pla prik and served in banana leaf; a royal beef salad of brisket simmered in coconut, shredded bamboo, lemongrass and roasted chilli sauce; grilled king prawns marinated in garlic-soy and spices, and served with tangy seafood nahm jim sauce; and grilled Barramundi marinated with “jungle curry” and wrapped in banana leaf.

Monsoon also features a great selection of curries and slow-braised dishes, including tender and fragrant Massaman beef curry with potatoes and shallots; creamy chicken green curry, which boasts the perfect balance of sweet and spicy flavours; and succulent Indonesian Wagyu beef rendang, slow-braised beef short ribs in coconut milk with traditional spices.

Noodle and soup lovers shouldn’t miss the comforting seafood Tom Yum soup with prawns, squid, galangal, shallots, chilli, coriander and tamarind; Indonesian “Soto Rawon”, a slow-cooked beef short ribs with soft egg, potato, tomato, Asian celery, green shallots and fresh lime; and chicken with crispy noodles “Kho Soi” served with pickled mustard greens and chilli relish.

Diners with a sweet tooth shouldn’t miss out on the decadent desserts, including Vietnamese creme caramel with coffee granita; “Kampung Snicker”, made with peanut butter parfait with butterscotch and chocolate-coated peanut; lemongrass panna cotta with cucumber lime jelly served with lemon and basil sorbet; and the classic black sticky rice with fresh mango, topped with coconut milk and mango ice cream.

Monsoon also offers an eclectic selection of tropical-inspired cocktails and mocktails. These include Monsoon, the perfect summer refresher, with vodka, fresh passion fruit juice, lemon, chilli, kaffir lime leaf, and topped with a fizzy cold beer; and Muse of Asia, with fresh lemon juice and blended Scotch whiskey.

Guests will love Monsoon’s range of vibrant and refreshing mocktails, include Lemon Berries Colada with grenadine, coconut milk, fresh lemonade and blueberries; and the earthy Orient Seas, with Indonesian apple infused black tea, fresh orange and apple juice.

The New Hospitality Norm

Embracing technology while also acknowledging the world situation, Chef Meyrick has set up Monsoon remotely, in what the chef predicts will become the new norm in hospitality. From his base in Perth, Meyrick has regularly liaised with the Monsoon culinary team, which is headed by his trusted head chef from Bali, Gede Budiana, via videoconferencing, and has created an archive of videos that detail the various preparations for each dish, to maintain quality and authenticity while ensuring Meyrick’s signature style is reflected in the new Hong Kong restaurant.

“This is going to be the new ‘normal’ for the restaurant business,” says Chef Meyrick. “We have to be willing to adopt new technology and be flexible when it’s just not practical to travel to Hong Kong to train the team in person. If anything, this is a return to the basics as we slow down the process, document all the recipes, and create an archive that the culinary team will always be able to refer to, to ensure consistency and authenticity.

The chefs’ new tech-driven approach will also benefit foodies around the world as Chef Meyrick prepares to launch Monsoon at Home, a series of insightful online cooking demonstrations that will be distributed via the restaurant’s social media channels, so that avid fans will be able to create their favourite Monsoon dishes at home.

Chef Gede Budiana has a rich career, much of it working at Chef Meyrick’s side. Budiana was part of the opening team at Sarong, which went on to be named in Asia’s 50 Best Restaurants. Born and raised in Bali, Chef Gede Budiana went to culinary school for job security at the age of 18 but quickly discovered his passion for cooking and hospitality. He met Will Meyrick while working at a beach resort in Bali and was inspired by the young Australian to be creative with Southeast Asia cuisine. When Chef Meyrick decided to open his first restaurant, Budiana quit his hotel chef role to help Meyrick establish his restaurant empire.

Monsoon is located at Shop 1045,1/F ELEMENTS, 1 Austin Road West, Tsim Sha Tsui, Hong Kong. For reservation, please visit  or please call (852) 2511 0100.

Wallet-friendly Weekdays Lunch Set With Free-flow Option of Thai-style Chai Tea

Guests will be able to delight in the hearty Southeast Asian comfort food of Monsoon with the launch of the eatery’s wallet-friendly set-lunch menu. The lunch set is available from Monday to Friday from 11 am to 2:30 pm, and is priced from HK$148. Guests are able to add HK$18 per person to enjoy a free-flow option of Thai-style Chai Tea. All prices are subject to 10% service charge.

Highlights of the seasonal lunch menu include Penang short ribs beef curry with peanut and fresh basil with Jasmine rice and a Thai-style pomelo salad with chicken and Nam Yam sauce on the side; stir-fried minced chicken with chilli, long beans, baby corn, and basil, served with Jasmine rice, topped with a fried egg, green mango and carrot salad with Nahm Jihm dressing on the side, and paired with a bowl of chicken broth with daikon; and as a vegetarian option, stir-fried eggplant with green vegetable and yellow chilli bean sauce served with Jasmine rice and beetroot salad with cucumber.

Daily Ninety Minutes Free-flow Package for Just HK$168
Monsoon also offers a 90 minutes free-flow package on red, white and sparkling wine, house spirits, beer, choice of special cocktail, soft drinks and juice selection, priced at HK$168 per person. This brilliant deal is available all day that’s perfect for those lingering meals.  All prices are subject to 10% service charge.

Exquisite Mud Crab and Mid-Autumn Menus from Yat Tung Heen

Yat Tung Heen Celebrates the Season with Exquisite Mud Crab and Mid-Autumn Menus

One Michelin Star restaurant Yat Tung Heen is proud to present two new menus celebrating both crab season and the Mid-Autumn Festival.

Chef Tam’s Seasonal Mud Crab menu (HK$820 pp) is famous around town and beyond, and this year’s eight-course presentation will be no exception. Available from today until 31 October, guests will enjoy a combination of the seasoned chef’s most coveted dishes as an appetizer, with Signature Honey-glazed Barbecued Pork, Chilled Tomatoes Marinated with Preserved Plum Juice and Deepfried Puff Stuffed with Crab Meat, Mushroom and Onion all making an appearance.

A Pan-fried Fresh Crab Claw Stuffed with Minced Shrimp in Crab Roe Sauce is visually impactful and incredibly delicious, paving the way for sought-after Braised Winter Melon with Sliced Abalone stuffed with Crab Meat in Conpoy SauceBraised Bird’s Nest Soup with Fresh Crab Meat elevated a classic Cantonese dish with plum morsels of the prized crustacean, while Steamed Mud Crab with Chinese Yellow Wine and Chicken Oil is fragrant, flavorful and filling. Chef Tam also offers up an aromatic Fried Rice with Crab Meat and Minced Ginger, a perfect end to the decadent menu’s savory dishes.

Dessert features Yat Tung Heen’s renowned Chilled Mango Sago Cream with Pomelo and Trio Sesame Pudding — an incredible end to an exceptional crab feast.

For the ultimate dining experience, three of Yat Tung Heen’s finest wines are paired with the exquisite dishes, for an additional HK$280* per person (minimum two persons).

The Mid-Autumn Festival Menus, available from 25 September until 4 October cater to four and twelves persons (HK$3,280 for four persons, or HK$9,680 for 12 persons*) gives families the perfect excuse to gather over delicious dishes. Each menu features ninth decadent courses. Starting with dishes like Crispy Roasted Marinated Suckling Pig, the feast showcases Yat Tung Heen’s finest dishes, including Braised Bird’s Nest Soup with Fresh Crab Meat, Braised Abalone (10 heads) with Sea Cucumber in Abalone Sauce, Sautéed Off-shell Lobster with Broccoli and more. After the savory courses, guests will enjoy sweet choices such as Double-boiled Pear Soup with Chuan Bei and Snow Fungus as well as Steamed Red Date Pudding with Steamed Sponge Cake – a house specialty.

Yat Tung Heen
Address: B2, Eaton HK, 380 Nathan Road, Kowloon
Tel:  (852) 2710 1093
Opening hours:
(Mon –  Fri) 11:00 – 15:00 ; 18:00 – 23:00
(Sat – Sun & PH) 10:00 – 15:00 ; 18:00 – 23:00


YAKINIKUMAFIA Hong Kong Launches Rare Cuts Omakase Experience
To celebrate the relaxing of social distancing measures, YAKINIKUMAFIA Hong Kong by global sensation WAGYUMAFIA is excited to add a brand new omakase experience to its menu, allowing guests to taste rare cuts of their famed wagyu that has been hand-selected by founder Hisato Hamada directly from the Ozaki farm before being sent to Hong Kong.
Although WAGYUMAFIA Japan exports their wagyu worldwide, Hong Kong is the only city outside of Tokyo to have access to these rare cuts of Ozaki beef as it is the only country Hamada imports the entire ‘head’ (whole cow) to be exclusively tasted at WAGYUMAFIA and YAKINIKUMAFIA Hong Kong.
While provenance, rearing and slaughtering of the cows are important factors affecting the texture and taste of the beef, the butchering of the meat is equally important which is why the butchers at YAKINIKUMAFIA Hong Kong take great pride in the “Migaki” (polishing) process every day when they receive the day’s allocation of meat.
“The Migaki process of each cow is almost ceremonial. When slicing into the different cuts, only the most experienced butchers will know the right way to remove the fat and the sinews while navigating around the different muscles to ensure you get the finest taste and texture out of that cut. The slightest change in the angle of the knife could affect the marbling, texture and flavour of the meat,” said Yohei Yamamoto, Chef de Cuisine of WAGYUMAFIA Hong Kong.
The omakase set (HK$980) features six rare cuts and is accompanied by YAKINIKUMAFIA Hong Kong’s signature Wagyu bone soup, cast-iron prepared Koshihikari rice, daikon with ponzu, pickled cucumbers, “big eye” BBQ dipping sauce and Hong Kong exclusive Wagyu Keema Curry, along with the Goma Salad and Soft Serve.
Guests ordering the omakase set will be able to try different rare cuts each time as the butchers will choose the cuts depending on what meat is available that day.
Some of the rare cuts include:
  • Senbon suji (rib cap), one of the top cuts of beef at the back of the ribs, between the chuck and sirloin cuts, with intensely sweet fat and rich umami taste
  • Zabuton (top blade), the meat located behind the shoulder blades, a rare cut as only two kg of this cut can be polished from each cow
  • Misuji (chuck flap), famous for having “the best marbling” among cuts of wagyu beef. This exceptionally tender cut is the central part of the chuck eye roll, each cow only has around three to four kg
  • Kata shin (chuck eye), the well-muscled and lean cut from the area between the shoulders and upper part of the foreleg with strong flavours
  • Kainomi (flap meat), the closest part to tenderloin with excellent flavour balance between lean and fat meat
  • Sankaku Bara (Chuck Short Rib), the perfect cut to taste in order to enjoy the sweetness of the fat and the umami of the lean meat in one bite
  • Rib geta (rib finger), the meat in between the ribeye and rib bones

One of the differentiating factors that keeps guests coming back to YAIKINIKUMAFIA time and again is the superior quality of Ozaki beef and now, even more chances to try a range of different cuts and textures, all of which are never pre-seasoned when served to allow its natural flavours to shine through.

Guests can also supplement additional cuts based on their preferences and order extra steaks that are cut to order, as well as YAKINIKUMAFIA Hong Kong’s signature “FML” cuts – fatty (otoro), medium fatty (chutoro) and lean (akami), and side dishes as desired.  
When booking, guests interested in learning about the Migaki process and the different cuts of beef should request the standing chef’s table where they can watch YAKINIKUMAFIA Hong Kong’s butchers “cut-to-order” and also learn the best ways to grill the different cuts of meat, whether at the restaurant or at home.
For reservations, guests can register on the official website to receive a private booking link. Reservations open on the 15th of each month for the following month.
Address: 2/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan
Telephone: + 852 3105 1250
FB/IG: @yakinikumafiahk
Opening Hours: 
12pm-5pm – Lunch
6pm-10pm – Dinner