Frank’s is Back with a New Menu that Expands the Definition of Italian American Cuisine

Hong Kong’s Best Italian American Social Club Has Leveled Up 

Frank’s is ON having opened its doors following a summer refresh renovation.

Frank’s
new and enhanced approach to the traditional Italian American social clubs of New Jersey and New York, will see a revitalized menu of Italian American classics by Chef Vinny Lauria that expands the definition of Italian American cooking, a revamped cocktail menu by Alex Chatte that blurs the boundaries between kitchen and bar, and a strong-as-ever commitment to hip-hop and records via an all-vinyl hip hop soundtrack and regular live DJ sets. Hip-hop and its stylistic origins serve as the base for the painstakingly curated music program and guests can expect a thoughtfully curated listening experience when dining or drinking at Frank’s.

Cocktail connoisseurs can enjoy a drink at the lively downstairs main bar or slip upstairs to the dining lounge where unique ‘red sauce’ cocktails inspired by classic Italian American dishes, each with a unique sweet, savory feel. The Farfalle Alla Genovese   inspired by a traditional pesto recipe (HK$115) reimagines an iconic Tom Collins. Award-winning Old Tom gin is combined with homemade toasted pine nut syrup, freshly muddled Italian basil and Italian lemon juice. This creative approach to food and drink pairing is sure to redefine the cocktail scene.

Upstairs in the dining lounge, dinner will be presented to diners in the form of a self-published menu-zine which, as well as Frank’s Originals and revolving Specials, will feature compelling insight from the brand’s personalities. “Aside from what’s cooking and mixing behind the bar and the decks that month we wanted to share more about what makes Frank’s special to us. The zines offer guests a chance to go deeper with the people behind Frank’s; combining black and white photography much of it shot on film, and essays written by the personalities behind Frank’s,” says Red Sauce Hospitality Founder Todd Darling. “Each ‘zine is numbered and intended to be a collectible, and guests should feel free to pocket them at the end of a meal, or have the Frank’s team personalize them as a remembrance of their time with us!”

Mainstays like Frank’s Meatballs (HK$85), Homemade Burrata (HK$165),Linguine Clams (HK$165), Spaghetti Meatballs (HK$165) and Orechiette with Homemade Sausage and Broccoli Rabe (HK$155) will remain under the Frank’s Original’s section, whilst new creations which redefine the boundaries of Italian American cuisine, will make up two-thirds of the food offering.

A Caviar Service (HK$550/30 grams) will be available throughout the year and will be served with shrimp crackers and a sumptuous Tuscan onion dip, which pays homage to the store-bought French onion dip of Lauria’s childhood.

Seasonal dishes such as Crudo (HK$150) will feature fresh, raw seafood marinated with a locally inspired mignonette spiked with fermented XO sauce, whilst a Baked Oyster (HK$65/piece) adorned with braised oxtail, XO aioli and pickled scallion is an irresistible Hong Kong riff on Oysters Rockefeller.

The new Frank’s menu represents Lauria’s own ‘Italian American’ experience – identifying as part of a new wave of immigrants, born to second generation Italian immigrants in America. Then he became an immigrant in Hong Kong bringing with him his grandfather’s recipes and combining them with inspirations from food outside of the red sauce repertoire that he gained while living in Hong Kong.

 

Frank’s renowned pasta offering will be bolstered with specials such as Lasagna Fritta (HK$165)– a Nonna-style lasagne which is sliced and pan-fried before plating. The  parm melts over the lasagna slice and creates a crisp crust around each slice – a large-scale pot-sticker dumpling-style skirt that delivers moreishcrunch with each bite.

Mafaldine Bolognese
(HK$170) will be made with 100 percent local produce and pays homage to popular Chinese knife-cut noodles with its unique pasta shape. An Urchin Caramelle Pasta (HK$180) is a truly special dish designed to look like candy. Every second parcel is filled with sea urchin with the remainder boasting a roasted tomato and ricotta stuffing. With a dressing of local fermented chilli, garlic chive, lemon and colatura butter made with fish sauce, every bite is a flavor surprise.


Mains like Smoked Black Cod (HK$195) are sure to impress all seafood lovers. The bounty of the sea comes with grilled cucumber and is served in a delicate shitake broth with neonata, a Calabrian fermented baby eel condiment which will remind many of a potent Asian shrimp paste.

For dessert, guests can expect creative takes on nostalgic flavors – the perfect example arrives in the form of Ovaltine Tiramisu in which a beloved western and eastern classic join forces to deliver the ultimate sweet treat. As dinner winds down, upstairs will transform into a laidback cocktail lounge where guests can kick back and listen to records over great cocktails.

Whether at the bar or upstairs in the restaurant and lounge, every Frank’s experience will be set to an all-vinyl soundtrack with a focus on hip-hop and its stylistic origins.

 

Frank’s Italian American
Address: Harilela House, G/F & 1/F, No. 79 Wyndham St, Central
Phone: 2320 0858
Opening Hours: Wednesday – Sunday: Noon – late
 

Email: info@frankshk.com

http://www.frankshk.com
Social Media: @Frankshkg

Hue to Launch Australia Spring Brunch

From 18 September until 24 October 2021

The opposite of the northern hemisphere, Australia’s Spring starts in September, during which the Jacarandas and wildflowers are in bloom. This September, Modern Australian restaurant Hue makes the most of its soothing Victoria Harbour views and the season of Spring Downunder to launch a seasonal Australia Spring Brunch menu from 18 September until 24 October 2021.

The new brunch menu will showcase the iconic flavours and the spring ingredients of Australia which promises innovative items that are wholesome and comforting. It is available on Saturdays and Sundays from 18 September until 24 October 2021, (including Friday, 1 October 2021), from 11 am to 3 pm. Priced at HK$450 per person, it includes a selection of sharing starters, one main, and one dessert.

Free flow options are priced from HK$360 per person and include Taittinger Brut Reserve champagne, a selection of 10 premium red and white wines, and the venue’s popular Bloody Marys. Alternatively, for HK$190 per person, enjoy an alcohol-free package consisting of two mocktails from the menu and one tea or coffee. All prices are subject to 10% service charge.


This sumptuous brunch offering commences with an assortment of house-made sharing dishes, including ham and pea croquettes; scallops served with gooey burrata, fresh basil and tomato; prawn cracker served with Spanner crab, avocado and tangy Sorrel; Jerusalem artichokes served with cashew cream and celery mayonnaise; and beef tartare served with cucumber, malted onions and crispy potato chips on the side.

Options for mains include potato gnocchi with asparagus and wild mushrooms; grilled chicken breast with pumpkin, celtuce and a touch of sage; roast Hamachi topped with chicory, baby onions and eucalyptus butter sauce; pork belly with fennel, black sausage and turnip; Te Mana lamb rump served with baba ghanoush, minted peas and potato with dill; and Aussie “Cape Grim” grass-fed flank steak drizzled with black pepper sauce and served with beef tongue, bone marrow, daikon, and triple cooked chips.

End the meal with the choice of decadent chocolate tart; pandan Basque cheesecake; strawberry and chamomile tart topped with rose jelly; or bergamot tart with orange meringue.

Hue is located at 1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Hong Kong. For reservations, please visit huedining.com.hk.

Availability:

  • Saturdays and Sundays from 18 September until 24 October 2021, 11 am to 3 pm
  • Also available on the public holiday, Friday, 1 October 2021, 11 am to 3 pm

Price:

  • HK$450 per person, includes a selection of sharing starters, one main, and one dessert
  • Add-on HK$360  per person for  2 hours free-flow package (Taittinger Brut Reserve, 10 premium red and white wine choices, and Bloody Mary)
  • Add-on HK$190 for an alcohol-free package (including two mocktails & one tea or coffee)

Address:
1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Hong Kong

Reservation:
Phone:    +852 3500 5888
Website:  huedining.com.hk

1966 Baking Alliance Inspires Nostalgia with  Fresh-baked Modern Classics at the Revitalised Central Market

1966 Baking Alliance, a creative new concept from Maria’s Bakery, has opened in the newly revitalised Central Market. 1966 draws upon Maria’s expertise in creating high quality and constantly evolving baked goods over the last 55 years to present a range of innovative delights that bridge the gap between tradition and modernity, and local and international flavours.
 
Founded over 55 years ago, Maria’s was famous for being the first local bakery to incorporate Western-style breads and pastries onto their menu, a decision made by founder and namesake Ms. Maria Lee Tseng Chiu-kwan, also known as the “Queen of Cakes”, after her extensive travels and time teaching at culinary school. To this day Maria’s continues their commitment to baking on-site at every bakery location and enriching classic recipes with creative elements. 
 
With its mission to preserve Hong Kong’s history through the conservation and renewal of historical locations, the Urban Renewal Authority’s Central Market revitalisation project is the perfect partner for Maria’s to continue their “Freshly Baked” philosophy with a vibrant update. Set to become a “Playground for All” after more than 60 years in operation, Central Market shares 1966’s goals to preserve collective memories for the people while inspiring innovation.
 
New and Improved Hong Kong Flavours 
Continuing Maria’s commitment to creating freshly baked delights, 1966 is ready to serve high quality local favourites for all, whilst upholding Maria’s tradition by serving their pastries straight out of the oven and without any preservatives, ensuring freshness with every order. 
Classics like Signature Egg Tarts, Classic Coconut Tarts, Chicken Pies, Hong Kong Style Milk Tea and Coffee have been updated with 1966 Baking Alliance’s innovation to create new experiences. The tart offerings in particular now have a thinner but more fragrant and crispy tart base thanks to an improved recipe. Fans of Maria’s will recognise the signature Pastel De Nata ($12), Cheese Tart ($15), Cinnamon Apple Tart ($15) and Classic Coconut Tart ($12), and are to appreciate brand new flavours like Purple Sweet Potato ($15), Lava Matcha ($15), and Lava Chocolate ($15), with a crust still as flakey and buttery as ever. Also new to the menu are four savoury pies, including a Western combo of Broccoli, Cheese and Ham ($22) and two local favourites – the Spinach, Cheese and Ham Coconut Pie ($22) and Chicken Cream Pie ($22). 
 
There’s no better way to create new memories with loved ones than to indulge in 1966 Baking Alliance’s modern treats together. Enjoy the signature egg tarts in a teatime set of six for $58, or indulge with loved ones in a set of 12 ($108) and 24 ($208). For a chance to try out all the new flavours, assorted sets of six modern flavours ($72), 12 ($135), and 24 ($248) are available as well. Wash it all down with a HK style milk tea or coffee, ($22), made and bottled on site daily as the perfect accompaniment.  
 
Grab and Go Modern Delights 
The bustling Central office crowd is sure to appreciate the convenience of 1966’s hot lunches, available for online pre-order and ready to be picked up in store and eaten anywhere. As the humble Pineapple Bun is synonymous with Hong Kong heritage, 1966 elevates it with the popular Egg and Luncheon Meat filling, while sandwiches are filled to the brim with both local and international sandwich fillings like Pork Floss & Wasabi, Curry Beef, Egg, Ham and Cheese, and Kimchi and Luncheon Meat, a homage to Korean army stews.
 
For picture perfect moments, the Roll & Loaf specials and M.A.D (Muffin as Doughnuts) will not disappoint. The 1966 team undertook extensive trial and error to create these innovative treats, and laborious efforts are required every day to ensure consistency with each bake. All of the loaves at 1966 Baking Alliance use a traditional Hong Kong and Japanese “Utane” method, where 1966’s choice of Korean bread flour is slightly cooked before baking so that it absorbs and retains more moisture for a softer, fluffier loaf. There are strictly no preservatives in the loafs, so freshly baked goods like the Baby Milk Loaf ($36) and Pork Floss & Pickled Mustard Bread ($34) should be consumed as soon as possible for maximum tastiness.The Rainbow Swiss Roll, available in slices ($22/pc) or as a whole roll ($58), is made up of five naturally flavoured and coloured dough batters, consisting of lemon, matcha, blueberry, chocolate, and strawberry. The batter is painstakingly piped one colour at a time onto the baking tray before being sent into the oven, and the result is a brilliant, rainbow version of one of the first Western style sweets introduced by Maria’s Bakery. 
 
While doughnuts are having a retro moment in Hong Kong, 1966 has found a way to make them healthier while maintaining flavour and jazzing up textures by using an improved soft dough made with Dutch flour for an extra fluffy effect, and baking instead of frying. Sinfully delicious while relatively guilt free, these M.A.D (Muffin as Doughnuts) upgrades on the simple homestyle doughnuts are available in Bananarama, Berrylicious, Chocoholics, and Matcha & Red Bean flavours, and no one will judge if a mixed and matched set of six ($108) or 12 ($216) is devoured in one sitting.
 
Visit the brand new 1966 Baking Alliance concept destination in Central Market from August 23 onwards to discover freshly baked local flavours made by Hong Kongers, for Hong Kongers. Backed up with Maria’s Bakery’s 55 years of expertise in traditional and modern baked goods, 1966 Baking Alliance has got you covered from authentic childhood flavours to whimsical new creations that are made for sharing. 
 
1966 is located at Shop 246B, 2/F, 93 Queen’s Road Central and 80 Des Voeux Road Central, Central. Tel: +852 23716350. For more information and updates, you can join 1966 on Facebook (https://www.facebook.com/Marias.Bakery/) and Instagram (https://www.instagram.com/mariasbakeryhk/)

Happy Hour in Lan Kwai Fong Combines Beer & Live Sports with Competitive Cocktail Pong

Since its opening in July, Hong Kong’s newest hybrid international sports bar and restaurant, Ministry of Mussels in Lan Kwai Fong, has garnered a loyal following of discerning guests, who return for the venue’s insightful classic American bistro dishes and its popular “Around the World Mussels” selection. However, beyond the culinary creations, Ministry of Mussels is also causing a stir among the city’s happy hour revellers, with its excellent beverage program and a menu of delicious bar snacks to match with your post-work tipples.

Ministry of Mussels’ happy hour is available daily (included weekends) from 3 pm to 8 pm, with special prices on all house wines and house spirits, at just HK$65 per glass; selected draught beers starting from just HK$55 per pint, and two-litre beer towers starting from just HK$210.

Looking for something creative to spice up your happy hour fun? Ministry of Mussels features two beer pong tables where guests can unwind and enjoy a few games with their friends while sipping their favourite drinks. Opt for the “Pong Package”, where selected beverage packages, available daily from 3 pm to 8 pm, come with a generous 50% discount and pair perfectly with a few rounds at the Pong table. Packages include “House-spirits and Mixers Pong” for just HK$99 per 750ml pitcher (usually priced at HK$198); and “Cocktail Pong” for just HK$129 per 750ml pitcher (usually priced at HK$258).

Ministry of Mussels’ indulgent yet accessible bar snacks menu ensures guests will not have to drink on an empty stomach. The menu includes oyster shooters, freshly shucked oysters served with tomato and vodka sauce; mini Angus beef burgers; “Pig in Blanket” with puffed pastry; crispy calamari rings served with house-made lemon tartar sauce; “Spread Your Wings And Fry” chicken wings served with carrot and celery sticks and a choice of dressings like Korean Spicy, Heavy Cheese, and Cajun; deep-fried Jalapeño peppers stuffed with gooey Mozzarella; a German sausage platter served with sauerkraut; and Chicharron, deep-fried pork skin topped with barbeque pulled pork and dressed with sour cream and chives.

Opened daily from 11 am till midnight, Ministry of Mussels is located on the Third Floor of California Tower, Lan Kwai Fong, Central, Hong Kong. For reservation, please visit ministryofmussels.com or call +852 2838 4588.

G Room – An Exclusive Western-Asian Tapas Bar & Lounge

Gaia Group Announces Prestigious K11 Musea Opening:

Gaia Group brings a new echelon of immersive fine dining to Hong Kong as it opens the doors to G Room Bar & Lounge today – an elegant Western-Asian tapas bar and lounge at K11 Musea that promises to amaze its guests from the moment they enter the space.

The intimate new dining destination creates a one-of-a-kind culinary experience by seamlessly blending fine dining, music, art and technology as it caters to a new generation of discerning diners.

 

The well-appointed venue serves the fine culinary creations that Gaia Group is known for, in the form of elevated Mediterranean tapas-style dishes for sharing with a distinctly Southeast Asian twist. The restaurant group’s celebrated chefs bring together their most creative and upscale culinary expertise to prepare a vibrant menu that redefines seasonality and quality-driven cuisine with true finesse. A strong focus on jet-fresh seafood showcases new levels of flavour intensity, with sophisticated dishes such as the Whole Lobster “Paella” (HK$598)with crisp Asian-style fried rice and premium Iberico ham, perfected with a succulent whole Boston Lobster, which offers a luxe Southeast Asian take on the traditional paella. Another signature sharing platter that features the bounty of the sea is the decadent G Room Seafood Platter (HK$298) which boasts a delightful assortment of deep-fried premium prawns, flavourful Jack mackerel and calamari, served with deep-fried zucchini, exotic Thai-style fish cakes, Spanish ham and oven-fresh potato croquettes – the ultimate treat to enjoy alongside G Room’s curated cocktails. For an upscale fine dining experience that combines the finest flavours from East and West, the Abalone Shisho Sea Urchin Pasta (HK$318) impresses with its ocean-fresh abalone and sea urchin, seasoned with aromatic olive oil, garlic and a dash of shisho, whilst the 63-Degree Poached Japanese Egg with Shaved Truffle and Iberico Ham (HK$128) is another chef-curated delicacy with 36 months aged Iberico ham that promises rich umami flavours.

The sumptuous dishes are best enjoyed with G Room’s bespoke cocktail selection, including the signature G Room Sangria Jar (HK$428) which celebrates fresh seasonal fruits in an irresistible blend of Spanish red wine / white wine / moscato and premium rum. For an exotic festival of flavours, guests can sip on The Wasagin (HK$148) – an exclusive concoction inspired by the classic South Side, but infused with persimmon liqueur for a sweet note and a hint of wasabi for a spice kick. A true gentleman’s nightcap, the Jamón Rock (HK$158) features Serrano ham fat wash bourbon whiskey and is served with crispy Iberico ham on the side to reinforce the smokiness.

G Room opens from noon until late. A carefully curated set lunch tasting menu offers a six-course exploration of the restaurant’s signature creations (HK$268 per person). The selection of starters, mains and desserts include highlights such as 36 months Iberico Ham, Hokkaido Scallop Carpaccio, premium Prawns in Olive Oil and Garlic, Mixed Seafood Paella with Spanish Ham, Lobster Laksa with Homemade Pasta and Abalone Shisho Sea Urchin Pasta, with the option to add G Room’s signature white or red Sangria (add HK$38/glass). For an upscale afternoon indulgence, the exquisite afternoon tea set (HK$398 per person) balances delectable sweet treats with savoury delights with an Asian twist.

Art and technology complement dining at G Room where 360ᐤ ultra-high definition screens display looping custom-created vistas. Guests can take a break from reality and immerse themselves in a peaceful forest scene, which subtly moves through captivating seasonal changes, or gaze at gently swaying flowers whilst enjoying a top quality lunch. Mesmerising floral views create an exceptional ambience for a delicate afternoon tea experience, whilst a stunning cityscape of the Hong Kong skyline at night makes for a jaw-dropping background to an exquisite evening meal or cocktails and tapas with lively music.

G Room offers guests a new level of dining excellence with its main dining room supported by an intimate private events space, Maison Gaia, which comes equipped with a dedicated bar and music set up, so that guests can enjoy the same brand of immersive hospitality in the company of their chosen guests

G Room

Address:                     Shop 504, 5/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road,

Tsim Sha Tsui, Hong Kong

Opening Hours:        Daily, 11am – 12am

Telephone:                 (852) 2332 6662

Man Ho Chinese Restaurant introduce the seasonal Yunnan wild mushroom delicacies

The MICHELIN-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong is pleased to introduce the seasonal Yunnan wild mushroom delicacies, available from now to 16 September 2021. Please find the attached press release and photos for your reference.

SEASONAL YUNNAN WILD MUSHROOM DELICACIES AT MAN HO CHINESE RESTAURANT

The beginning of summer means reuniting with the wild mushrooms from the Yunnan province. Yunnan is a mountainous region with rainy season every year from late June till October, which provides a rich ground for wild mushrooms. Mushrooms are famously known for their woody and earthy scent and taste, and are packed with protein, vitamins, minerals and antioxidants. Jayson Tang, Executive Chinese Chef of JW Marriott Hotel Hong Kong, has been pursuing one of his core food philosophies: to source, select and promote seasonal fresh produce, and thoughtfully created an array of seasonal mushroom dishes featuring his picks of the rare delicacy, inviting discerning diners to savour the original, naturally pleasing flavours of these fresh wild ingredients

Matsutake mushrooms, the highly-prized delicacy, are naturally grown beneath pine duff and have quite a piney note to them. Diners will indulge in the unique taste and scent of Matsutake mushrooms in brioche toast with sliced matsutake mushrooms and buttered sweet corn. Fresh matsutake mushrooms are safe to eat raw, and Chef Jayson shaves fresh matsutake mushrooms on top of a toasted brioche with buttered sweet corn paste. Having raw fresh matsutake mushrooms is the best way to truly experience their full rich flavour, meaty texture and sweet aroma. Double-boiled matsutake mushroom soup with crab meat, egg and telosma cordata has also made the most of the season, as it complements with fresh crab meat, egg and fish maw, uncovering the unmistakable aroma of matsutake mushroom with a hint of cypress and sweet cinnamon. Dried matsutake mushrooms are also commonly used and the chef creates steamed pork dumpling with matsutake mushrooms to change up the traditional dim sum, Xiaolongbao. The hot, flavourful soup enveloped in the paper thin wrapper is made with dried matsutake mushrooms and chicken soup, which diners can taste the rich piney scent of the dried mushroom and the essence of the chicken broth.

Chanterelle mushrooms are known for their rarity and can only be foraged in the wild. Braised codfish fillet with chanterelle mushrooms in chicken stock by Chef Jayson brings out the earthy flavour of this gold-orange mushroom. The chef pairs fresh chanterelle mushrooms with savoury codfish fillet and egg yolk, which spoils diners in the chewy texture and woodsy, earthy flavour with hints of mild pepper of chanterelle mushrooms. Chef Jayson sources fine pork tendon and termite mushrooms, and creates braised pork tendon with termite mushrooms and minced eggplant. Termite mushrooms are nutritious and grown at rock hard, high termite hills. The mushrooms are in thick, silky white texture, and are paired with the soft tendered pork thorns and eggplant paste to accentuate the distinctive and tantalising flavours. Morel mushrooms are as luxury as caviar and truffles, and the exquisite braised sea cucumber with morel mushrooms will certainly nourish diners in its earthy and nutty flavour. With minced shrimp, bombay duck and chicken liver stuffed in fried dried morel mushrooms, the mushrooms fully absorb the seafood flavours and deliver a rich and deep taste in every bite. The fried stuffed mushrooms are also served with sea cucumber braised with morel mushrooms, pampering diners in their strong woodsy and toasted note.

The above a la carte dishes will be available from now until 16 September 2021.  The price, ingredients and menu items are subject to change based on seasonality and availability.

For enquiry and reservation, call +852.2810.8366 or email jwmarriott.hk@marriotthotels.com

Chilli Fagara Exclusive Hearty Yunnan Mushroom Dishes

Join the Menu at Hong Kong’s Sichuan Mainstay

Yunnan Wild Mushrooms Take Centrestage at Chilli Fagara

Hong Kong’s celebrated Sichuan mainstay, Chilli Fagara, launches a craveable new Yunnan Mushroom Menu, introducing a comforting range of mushroom delicacies from the high mountains of Yunnan. Available from today, guests can explore a spectrum of aromatic mushrooms of the highest quality, specially selected by Chef Chan who adds her famous Sichuan twist to each new dish.

The abundant rainfall and mild climate in the Yunnan region during this season ensure the growth of some of the world’s most delicate mushrooms. Chef Chan has designed notable dishes centred on the prize ingredient, such as the Yunnan Mushrooms in Signature Spice-Infused Broth (HK$228). Paying homage to Yunnan’s finest bounty, the dish features top-tier lion’s mane, chanterelle and porcini mushrooms boasting a nutty flavour and meaty texture, mild and slightly sweet bamboo pith, alongside aromatic wood ear mushrooms, served in a spice-infused broth with fresh jade vegetables, garnished with floating chillies.
The delicate Plump Fried Cuttlefish Stuffed Morel Mushrooms (HK$228 / 6 pieces) are infused with Chilli Fagara’s spicy and tangy osmanthus sauce, promising unmatched zest in every bite, whilst delicate chanterelle, porcini and lion’s mane mushrooms define the Stir-Fried Yunnan Mushrooms (HK$138) delight, mixed with Chilli Fagara’s signature spices and dried chillies for a next-level indulgence. Promising a festival of flavours and texture alike, the Yunnan Mushrooms with Roasted Pine Nuts on Crispy Rice Squares (HK$138) is another seasonal highlight with its exquisite premium mushroom selection served with crunchy carrots, pine nuts and snow peas.

The innovative Yin Yang Mushroom Salad (HK$98) is presented with a twist, as black and white jade wood ear mushrooms and Chinese celery are seasoned with toasted white sesame and Chef Chan’s renowned Sichuan peppercorn oil, giving the dish an unparalleled tangy taste and crunchy texture. Another savoury, light treat is the Bamboo Pith & Chicken Slices (HK$98) delight. Slightly sweet in taste and mild in nature, the unique mushroom type is served in a hot and heart-warming chicken soup with tea tree mushrooms, offering a well-balanced and nourishing combination that satisfies all true mushroom connoisseurs.

Flavour-packed, fragrant and fulfilling, Chilli Fagara’s new limited-edition Yunnan Mushroom Menu will be available in-restaurant from today.

Address: 7 Old Bailey St, Central, Hong Kong
Tel: +852 2796 6866
Hours: 11:30 – 15:00 and 17:00 – 23:30
Website: www.chillifagara.com
Instagram: @chilli.fagara
Facebook: @chillifagarahk
Deliveroo: deliveroo.hk/en/menu/hong-kong/soho/chilli-fagara

LucAle black winter truffles from Australia

LucAle has launched a seasonal showcasing the finest and most indulgent seafood, as well as black winter truffles from Australia.

The exquisite Lobster Salad (HK$458) is an ingenious dish featuring the finest seafood available. Plump morsels of rock lobster are topped with shimmering caviar, and served atop a refreshing bed of flat green beans and ripe mango. A splash of lime balances the dish perfectly, whilst a bloody Mary sorbet is the perfect cooler on a hot summer’s day, and cleverly incorporates the world’s most beloved brunch drink into a soon-to-be iconic LucAle dish.

Renowned for their authentic Italian pasta dishes, it will come as no surprise that LucAle’s pasta menu benefits a new injection of flavour this summer. The Raviolo Gigante (HK$468) features an extra-large ravioli filled with mascarpone and egg yolk in a black truffle and green pea cream sauce. Despite its luxurious ingredients, the dish is impressively light and the fresh flavour of bright green peas delivers the taste of summer with every bite.

Another luxurious addition to the menu is the homemade Pasta Battuta (HK$488) which celebrates the season’s most tempting seafood. Prepared in a risotto style, this beautiful dish showcases juicy lobster, sweet and briny fresh clams alongside the most summery of vegetables – courgette. Shavings of black truffle complete the dish.

Those seeking a heartier meal will enjoy the perfectly cooked Wagyu Striploin (HK$868). The Wagyu M9 cut of beef guarantees the highest quality beef. It is served with crunchy asparagus, umami-rich bone marrow and truffle for an earthy finish.

The perfect palate refresher comes in the form of the exquisite Frutta Tripocale Gratinata (HK$88). The east meets west dish features a vibrant tropical fruit gratin and Italian favourites campari and prosecco, cleverly crafted into a delicious sorbet. This dessert is the perfect dish to finish the meal with and will awaken and refresh the senses while leaving a pleasantly sweet lingering tatse.

LucAle’s seasonal menu is available from now until the end of summer.

Address: Shop A, 100 Third Street, Sai Ying Pun
Phone: +852 3611 1842 / WhatsApp +852 9843 6620
Email: info@lucalehk.com
Facebook/Instagram: @lucalehk
Website: lucalehk.com

LucAle has launched a seasonal showcasing the finest and most indulgent seafood, as well as black winter truffles from Australia.

The exquisite Lobster Salad (HK$458) is an ingenious dish featuring the finest seafood available. Plump morsels of rock lobster are topped with shimmering caviar, and served atop a refreshing bed of flat green beans and ripe mango. A splash of lime balances the dish perfectly, whilst a bloody Mary sorbet is the perfect cooler on a hot summer’s day, and cleverly incorporates the world’s most beloved brunch drink into a soon-to-be iconic LucAle dish.

Renowned for their authentic Italian pasta dishes, it will come as no surprise that LucAle’s pasta menu benefits a new injection of flavour this summer. The Raviolo Gigante (HK$468) features an extra-large ravioli filled with mascarpone and egg yolk in a black truffle and green pea cream sauce. Despite its luxurious ingredients, the dish is impressively light and the fresh flavour of bright green peas delivers the taste of summer with every bite.

Another luxurious addition to the menu is the homemade Pasta Battuta (HK$488) which celebrates the season’s most tempting seafood. Prepared in a risotto style, this beautiful dish showcases juicy lobster, sweet and briny fresh clams alongside the most summery of vegetables – courgette. Shavings of black truffle complete the dish.

Those seeking a heartier meal will enjoy the perfectly cooked Wagyu Striploin (HK$868). The Wagyu M9 cut of beef guarantees the highest quality beef. It is served with crunchy asparagus, umami-rich bone marrow and truffle for an earthy finish.

The perfect palate refresher comes in the form of the exquisite Frutta Tripocale Gratinata (HK$88). The east meets west dish features a vibrant tropical fruit gratin and Italian favourites campari and prosecco, cleverly crafted into a delicious sorbet. This dessert is the perfect dish to finish the meal with and will awaken and refresh the senses while leaving a pleasantly sweet lingering tatse.

LucAle’s seasonal menu is available from now until the end of summer.

Address: Shop A, 100 Third Street, Sai Ying Pun
Phone: +852 3611 1842 / WhatsApp +852 9843 6620
Email: info@lucalehk.com
Facebook/Instagram: @lucalehk
Website: lucalehk.com

A tea licious afternoon at Garden Lounge

Garden Lounge presents the most fulfilling tea drinking experience this summer with Tea-licious Afternoon treats spotlighting premium single origin teas from the JING range.

Three selected chilled tea beverages, including the invigorating Lemongrass and Ginger Tea, the fragrant Ceylon and Rose Tea, and the bold and uplifting Earl Grey Tea, are taking center stage of the afternoon tea experience. A delightful array of sweet and savoury treats are thoughtfully created to complement the unique character and taste of the teas.

The bright and zesty Lemongrass and Ginger Tea is a herbal infusion of intensely fresh lemongrass from Thailand and satisfyingly warm ginger. Its refreshing citrus aroma makes it the perfect companion to the Coconut and Pineapple Sable. The bracing herbal and spiced ginger tones allow the mild sweetness of seafood to shine through, enriching the flavour profile of Crab Meat Sandwich and Avocado Shrimp Tart.

The aromatic and enchanting Ceylon and Rose Tea from Ruhuna of Sri Lanka is a malty black tea with light notes of fruit. The medium-bodied Ceylon tea offers a clever balance to the buttery Apricot Financier whereas the sweet and fragrant rose garden finish is best paired with the equally fruity Raspberry Cream Crease Sandwich and Watermelon and Feta Cheese Sandwich.

An invigorating black tea lifted by fresh and exuberant citrus, the Earl Grey Tea is a definitive blend of natural bergamot extract and full-bodied Ceylon tea from Ruhuna, in the south of Sri Lanka. The Lemon Bergamot Cookies impart the iconic citrus note of the tea while theBlack Truffle Chicken Roll Sandwich tempers the tea’s natural fragrance. The bold and robust black tea is best enjoyed with the rich and indulgent Chocolate Blueberry Opera Cake.

A Tea-licious Afternoon
Venue: Garden Lounge, UG Level
Date: 9 August to 30 September 2021
Time: First session: 2:45 p.m. to 4:15 p.m.

Second session: 4:30 p.m. to 6 p.m.

Price: HKD 728 for two*

 

Boy n Burger Redefines the Burger Experience

Hong Kong is set to welcome a brand new fast-casual burger experience. Boy n Burger, an original concept, will serve up ‘Better Burgers for Everyone’ when it opens the doors to its first location in Wan Chai this summer.

Above all else, Boy n Burger is committed to quality excellence. The brand’s tempting menu of burgers features 20 day salt moss-aged grass and wild cereal grain-fed beef which is proudly antibiotic free. As well as providing an approachable, fun and affordable dining option for everyone,  Boy n Burger aims to bring sustainability to the forefront of the typical burger chain model. Not only are all vegetables painstakingly sourced from local farms, but meat, seafood and dairy items are entirely traceable.

Serving up top quality between two buns, British grass-fed beef burgers are priced from only HK$28, providing delicious, family-friendly meals at exceptional value. Chicken, fish and vegetarian options will also be available, ensuring there is a better burger for everyone on the Boy n Burger menu.

The signature Bobby Burger (HK$55) features two hand-crafted beef patties and house sauce and will be served with pickles as well as fresh onion, tomato and lettuce, all grown in Hong Kong.Sets will be available for an additional HK$25, meaning a well-rounded meal begins at only HK$53 at Boy n Burger. Guests will enjoy their choice of a delicious burger alongside a regular side of Skinny Fries, Green Apple Slaw or Tater Tots plus any drink, with unlimited self-serve drinks refills for guests who opt to dine in.

Boxes of Sliders will come with six or 12 mini burgers (HK$150/240), and are an ideal solution for family meals, party-catering or fun-filled team lunches. All Boy n Burger items will be available for dine-in, takeaway or delivery.

Boy n Burger will serve up quality, affordable burgers packed with sustainably sourced ingredients from Monday, 23 August.

Boy n Burger

Address: G/F, Shop 3, 208 Johnston Rd, Wan Chai

Opening hours: Daily, 8.00am – 10.00pm

Phone: +852 3686 0928

Website: www.boynburger.com

Social: @boynburger