New World Millennium Hong Kong Hotel, the iconic five-star landmark on the Victoria Harbour waterfront in Tsim Sha Tsui East, launches a gourmet-centric room offer — “Foodie Retreat” — which includes three indulgent dining experiences within a guest’s stay:  complimentary buffet breakfast, in-room afternoon tea set and their choice of lunch or dinner at one of the hotel’s iconic restaurants. Bookings are available from today until 4 September for stays between 1 July and 5 September 2021.

The “Foodie Retreat” rate starts from HKD1,300 per room per night and includes one night’s deluxe accommodation. The package includes a complimentary daily buffet breakfast for two at Café East, an in-room afternoon tea set for two along with a choice of lunch or dinner for two. Guests can pick among set menus at La Table French Brasserie, Sagano or Tao Li or an international buffet at Café East.

The package also includes benefits such as complimentary in-room pay movies, a 20% food and beverage discount (25% discount for existing Epicure members or guests who sign up to become Epicure dining club members upon arrival), and early check-in at 1 p.m. and late check-out at 3 p.m. offered for Monday to Thursday arrivals and departures respectively and subject to availability.

Guests who book a Residence Club room or a newly renovated Elite room can enjoy additional benefits, such as personalised check-in and check-out, full access to Residence Lounge & Bar for all-day refreshments and evening cocktails, plus non-alcoholic drinks from the in-room mini-bar (per stay, non-refillable) and a 10% discount on laundry and dry-cleaning services.

Dining options are to be enjoyed on check-in day. Dining venues are subject to change and will be confirmed by the reservations team.  Other terms and conditions are listed on the hotel’s website:

Advance reservation is required at least 24 hours prior to arrival. “Foodie Retreat” is subject to room availability and blackout dates. All reservations must be guaranteed by credit card at the time of booking with full deposit and prepayment. Reservations are non-cancellable and non-refundable. This offer cannot be used in conjunction with other room packages or promotions. Rate is subject to a 10% service charge.

For reservations or details, please contact your travel professional, call the hotel at +852 2313 4305 or visit

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Asaya Kitchen has re-opened at ultra-luxury Rosewood Hong Kong, situated on the same floor as Asaya, Rosewood’s urban wellness and spa concept, offering daily lunch and dinners from Thursday to Saturday only. Led by Culinary Director Fabian Altabert and team, Asaya Kitchen champions wholesome Mediterranean fare that focuses on seasonal ingredients sourced from local farmers, fisheries and food artisans.

Introduction of Asaya Kitchen’s New À La Carte Menu

Asaya Kitchen showcases cooking methods that maintain the unique properties of fresh and seasonal produce. Plates are infused with raw, sprouted, pickled and fermented organic ingredients in the à la carte lunch menu, while the dinner menu takes on a more detailed and elevated dining approach.

New dishes on the à la carte menu include Spanish Octopus (HKD268) paired with charred, smoky eggplant, Juniper salt and preserved lemon; jet-fresh Italian Red Prawns “Crudo” (HKD328) with chickpea hummus, espelette pepper and Arbequina olive oil; and King Crab (HKD288) with roasted beets and dill in a buckwheat tart, with the option of additional 10g Ossetra caviar topping for an additional HKD200. Glacier 51 (HKD388) harmonises the flavours of zucchini mint cream, watercress oil, and tomato crust, while Wild Sea Bass “Cartoccio” (HKD388) offers a taste of the sea with fresh Manila clams, asparagus, and Piennolo tomatoes. Sure to be another hit with seafood lovers, Cous Cous (HKD308) is a new dish that infuses cinnamon seafood broth, rock fish and seasonal crustaceans.

For dessert, the Amalfi Lemon Sorbet (HKD108) is crisp and refreshing with forest berries and thyme leaves, and the Seasonal Fruit Tart (HKD108) is served with bourbon vanilla Chantilly cream and tonka beans.

It takes an artisanal approach, featuring lighter bodied and smaller production wines which pair well with the menu’s vegetables, fish and grains. In keeping with the Asaya Kitchen ethos of healthful cuisine, the beverage list showcases finely crafted cocktails minus the alcohol.

New Dinner Set Menu

Served from Thursday to Saturday, Asaya Kitchen’s set dinner is priced at HKD588 plus service charge for four courses, with options for two paired glasses of wine for HKD180, or three glasses for HKD268. The set menu begins with homemade Focaccia with smoked Cantabrian anchovies and Arbequina olive oil, followed by a choice of appetiser such as Amberjack “Crudo” with Canadian sea urchin and green asparagus and King Crab with Ossetra caviar in a buckwheat tart. The second course is a choice between Couscous in a cinnamon seafood broth with rock fish and crustaceans, and seasonal White Asparagus with Japanese egg, porcini confit and truffle coulis.

The main course can be selected among choices such as Lobster Bouillabaisse and Maigre de Ligne with radicchio crudités, and dessert includes options of Amalfi Lemon Sorbet with thyme and forest berries, and Millefeuille with salted caramel ganache and lavender.

Smoked Cantabrian Anchovies, Arbequina Olive Oil Spread



Canadian Sea Urchin, Green Asparagus, Lime Pepper Dressing Add 10g Ossetra Caviar 200 HKD



Stracciatella, Heirloom Tomatoes, Smoked Oregano, EVO Oil OR



Ossetra Caviar, Buckwheat Tart, Roasted Beets, Dill



Cinnamon Seafood Broth, Rock fish, Crustacean OR



Japanese Egg, Porcini Confit, Black Truffle Coulis



Rouille, Baby Greens, Fennel Pollen



Cauliflower Emulsion, Turmeric Pita, Roasted Almond OR



Radicchio Crudités, Fermented Garum, Lemon Zest



Forest Berries, Thyme Leaves



Salted Caramel Ganache, Apricot, Lavender

New Weekday and Weekend Lunch Set Menu

On weekdays, guests can treat themselves to a three-course weekday lunch set priced at HKD360 plus 10% service charge, with the option for two paired glasses wine at an additional HKD180. With an extensive selection of choices for entrée, main and dessert, Asaya Kitchen also offers a selection of herbal teas, coffees and fresh juices to accompany the meal.

Highlights of the lunch set served Mondays to Fridays include appetiser choices of Buffalo Mozzarella with roasted peppers, “Confit” Tuna with anchovy and egg dressing, and Roasted Carrot Soup with barley and pomegranate; choices of mains include Potato Gnocchi with king crab, salmon roe and dill, Toothfish with green pea mint emulsion and Manila clams, and Tagliolini with green asparagus, cured Japanese egg yolk and Hunnan black truffle; and dessert offers choices such as Seasonal Fruit Tart with mascarpone Chantilly and Tonka Bean Panna Cotta with strawberry coulis and extra virgin olive oil.

On Saturdays and Sundays, Asaya Kitchen offers a four-course set lunch priced at HKD488 plus 10% service charge, with the option for three glasses of paired wine at an additional HKD268. Designed for relaxing enjoyment as a long and leisurely weekend lunch, the menu begins with homemade Focaccia with smoked Cantabrian anchovies and Arbequina olive oil, followed by choices of two appetisers from options such as Violet Artichokes with Stracciatella, Spanish Octopus with couscous, Green Peas with Japanese egg, and King Crab in a buckwheat tart. Guests can choose one main from hearty yet nourishing options such as vegetarian Charred Greens with cauliflower emulsion and pita, Lobster Bouillabaisse (addition HKD100) with rouille and baby greens, and Maigre de Ligne with radicchio crudités, fermented greens, and lemon zest. The meal can be finished with a dessert of either Mascarpone Chantilly with forest berries or Millefeuille with salted caramel ganache.

Where possible, vegetables and fruits are sourced from local farms that follow the processes of organic cultivation, and much of the seafood served is sourced through Rosewood Hong Kong’s special partnership with the Sai Kung-based Shun King Fisherman as part of the hotel’s “Partners in Provenance” programme focussing on locally sourced food products.

For an alfresco extension to Asaya Kitchen, the Poolside Bar features a broader selection of comfort foods, as well as an alcoholic cocktail list of organic and small batch spirits. The Poolside Bar menu offers delicious plant-based substitutes for meat-lovers and vegans alike who wish to enjoy an authentic burger experience without the environmental hangover.

For more information:


The authentic taste of Hong Kong – Hotel ICON “GO LOCAL” Afternoon tea at GREEN

Since 2011, Hotel ICON has opened its doors as the local branded luxury hotel. Committing to our “We Love To Care” philosophy, we strive to provide impeccable service and excellent facilities to all guests that have adventured to our establishment. To the memories made and experiences shared, we celebrate our 10th year anniversary by paying tribute to what resonates with us the most since childhood. By creating the GO LOCAL” Afternoon tea at Green, this is a token of appreciation to all of our loyal patrons’ continuous support and creating iconic moments unlike any other at Hotel ICON.

Led by our Acting Executive Chef Danny Ho, the “GO LOCAL” Afternoon tea is locally inspired by the age-old tradition in Hong Kong where locals would sit down for an afternoon break and enjoy timeless classics. Each cultural treats and delicacies has been carefully chosen. Freshly made in-house every day, all savoury and sweet delights require meticulous detail to craft all these themed items in Hong Kong “Cha Chaan Teng” style. To start the gourmet journey, The Hong Kong Style Pineapple Bun is something that you simply cannot miss. Created in the shape of a traditional pineapple bun, the tropical mango flavour has perfectly blended in with the crispy cheese choux. Inspired by everyone’s favourite street food –Fish Ball, the Deep Fried Peanut Ball is beyond indulgence to all diners! The chewy texture at first bite and the exotic peanut flavour at the end just takes the whole dessert to another level. If you are in love of a sweet vintage, the Coconut Milk Pudding with Red Beanvisualised as the traditional steamed rice cupcake – Put Chai Ko will never disappoint. And where would be without the flaky pastry crust that makes the Hokkaido Egg White Milk Tart with Bird Nest. Filled with silky Hokkaido milk custard, a taste of nostalgia and undeniable joy comes when the sweet and savoury flavour fuses together perfectly. Why not bring it all back with a touch of class that is the Chrysanthemum Tea with Goji Jelly, a traditional Chinese dessert infused by chrysanthemum tea with a modern and luxurious twist with Goji berry and gold leaf that makes everyone tip their hat with pride.

If the sweet treats are our Yin, then these gourmet savouries are our Yang and what better balance to share than with our Baby Abalone Tart with Caviar, Roasted Duck Roulade with Foie Gras and Hoi Sen Sauce, “Siu-Mai” with Crispy Garlic and Chilli and Chinese BBQ Pork with Chinese Rose Wine Skewer. Every single dish has a distinctive Hong Kong element that leaves you wanting more every single day of the week. And to top it all off, Diners are invited to indulgent the afternoon tea set at GREEN with two types of unlimited Hong Kong style soft serve, they are the silky and smooth “Bean Curd Dessert and “Red Bean” flavours with unlimited toppings including bird nest, hasma, peach gum and grass jelly.

“GO LOCAL” Afternoon tea will be available from 14 June 2021 inclusively from 3pm to 5pm and 5pm to 7pm daily, priced at HK$388+10% per person and HK$688+10% for 2.

Desiring to savour the decorative desserts at home? Not to worry, we have you covered! The ‘GO LOCAL’ takeaway Afternoon Tea allows you to enjoy in the comfort of your own space. Place your order at Hotel ICON’s e-shop now!

For enquiries or reservations, please call (852) 3400 1300 or email

Click here for high resolution photos:

GO LOCAL” Afternoon tea at GREEN

Date: Starting from 14 June 2021
Serving Time: 3:00pm – 5:00pm & 5:00pm – 7:00pm
(subjected to HKSAR Government regulations)
Price: HK$388* per person | HK$688* for two persons

*Prices are subject to a 10% service charge

Venue: G/F, GREEN, Hotel ICON
Enquiries: (852) 3400 1300 or

GO LOCAL” Takeaway Afternoon tea at GREEN

Serving Date: Starting from 14 June 2021
Price: HK$568 (2 persons)
Venue: G/F, GREEN, Hotel ICON
Enquiries: (852) 3400 1343 or
Online shop:

GRAIN | Craft Beer Bar

Newly opened craft beer bar and restaurant GRAIN, in Kennedy Town, has put together a hearty family roast menu for Father’s Day.

The special Sunday roast menu is available from 12 pm to 8 pm on Father’s Day, 20 June; and it is priced at HK$350+10% per person.

Inspired by the traditional Sunday roast in the UK, where the family will get together to enjoy a feast of roasted meat and vegetables, guests can choose from a selection of roast meats, includes the succulent roast Iberico pork coppa marinated in molasses and lager beer, served with smoked pork shoulder and burnt apple ketchup; or roast striploin and stout beer slow-braised ox cheek, served with a pilsner horseradish sauce. All roast meals come with a selection of side dishes, including Yorkshire puddings, roast potatoes, braised red cabbage with molasses, buttered greens and smoked carrots.

End this hearty meal with a choice of apple pie with caramel custard or porter sticky toffee pudding topped with white miso butterscotch sauce, and served with malted vanilla ice cream.
GRAIN is also home to 24 taps, which serve a rotating selection of brews created by Gweilo and many other outstanding breweries with which to match the hearty meal. There is also be a series of tap-served cocktails too. The beers of Gweilo deliver the many cultural and culinary influences that define gastropub culture, making them an ideal match for the cuisine at GRAIN.

GRAIN is located at G/F, Shop 1, New Fortune House, 3-5 New Praya, Kennedy Town. For more information and reservation, please visit

Menu Availability:
Available from 12 pm to 8 pm on Father’s Day, Sunday, 20 June 2021

Father’s Day Family Roast With Dessert:
HK$350+10% per person

G/F, Shop 1, New Fortune House, 3-5 New Praya, Kennedy Town.

Phone: +852 3500 5870            Website:



Rosewood Bangkok launches an exciting new gourmet drive-through concept — “Pomme Frites Atelier” available daily from 11 a.m. until 8 p.m. in front of the hotel’s VIP entrance. Hot, fresh french fries with a choice of four delectable toppings make for scrumptious upscale snacks and afternoon treats, for solo indulgence or sharing, with each 280-gram batch only THB150

 The “Pomme Frites Atelier” combines comfort food with elevated toppings designed by the creative culinary teams behind Lakorn European Brasserie, G&O and Nan Bei restaurants.  Flavors include Lakorn’s Pork Ragu, Chipotle Chili and Truffle Mayonnaise as well as Thai-inspired Tom Yum Mayonnaise, Chili and Shrimp Paste.  Gourmet cravings with be satisfied with the sophisticated flavor profile of G&O’s Pineapple Chutney, Black Mustard Seed and Harissa Mayonnaise.  For those looking to combine the flavors of East and West, there’s Chinese Executive Chef Matthew Geng’s tasty Abalone and Truffle Sauce.

Additionally, guests can choose to pair their gourmet fries with signature home-brewed kombucha made with high quality, fresh local ingredients. Handmade by Giuseppe Carneli, Lennon’s bar manager, these specialty bottled drinks come in three signature flavors – plain, mango, and coffee and passionfruit. Other beverage choices like soft drinks, sprezze and beer are also available. 

 Guests can stroll by or drive up to order at Rosewood Bangkok’s VIP entrance or order online via Megatix. For a complete menu and to place an order, please call 02 080 0088, email bangkok@rosewoodhotels.comor visit

Man Ho Chinese Restaurant of JW Marriott Hotel Hong Kong Presents Five Elements Epicurean Menu

Following the popularity of the first restoring five elements menu at Man Ho Chinese Restaurant launched in 2015, Jayson Tang, Executive Chinese Chef of JW Marriott Hotel Hong Kong, has further explored traditional Chinese medicine and created a hearty gastronomic journey to promote harmony in body, mind and spirit. Discover the traditional Chinese culinary wisdom with an innovative menu that is meticulously curated with exquisite ingredients, based on the relationship between the five elements (wood, fire, earth, metal and water), the colours of food (green, red, yellow, white and black) and the corresponding body parts (liver, heart, spleen, lung and kidney).


Commence the healthy rituals with five appetisers that help regulate and heal your body. First, go with green foods (wood) that are thought to help remove toxins from the liver with the green power juice made of apple, celery, green pepper and cucumber as well as the chilled bamboo pith stuffed with seaweed; then yellow foods (earth) to strengthen the spleen with the poached egg with chanterelle mushroom; black foods (water) to replenish the kidneys with the chilled chicken with Chinese wine; red foods (fire) to protect the heart with the chilled tomato with crab meat and cucumber; and lastly white foods (metal) to repair the lungs with the marinated osmanthus with fresh yam purée.


Continue to the next phase of the wholesome journey with five main courses that generate flourishing energy and nourish your body parts one by one. As the heart is important to circulate blood and nutrients, warm it up with the double-boiled conch soup and red ginseng with Kanto sea cucumber filled with red foods (fire). Next, foster the spleen for a better digestive system with yellow foods (earth), the pan-fried amadai fillet with sweet corn sauce. Lung, a respiratory organ for breathing, needs white foods (metal) to give it a boost with the pan-fried fish maw with almond consommé. Black foods (water) nourish kidneys and enhance the immune system, featuring the deep-fried pigeon leg and pan-fried shredded pigeon as well as the braised brown rice with abalone. Round off the unforgettable dinner with the chilled avocado and green apple jelly with premium bird’s nest, a dessert full of green foods (wood) that are rich in natural antidote and dietary fibre.


Priced from HK$2,288 to HK$2,888 per person (subject to seasonality and availability of ingredients and plus 10% service charge), the nourishing five elements menu at Man Ho Chinese Restaurant is available for a minimum of 8 people. A 3-day advance reservation is required.


The price, ingredients and menu items are subject to change according to seasonality and availability, and the treatments mentioned above are for reference only.


For enquiry and reservation, call +852 2810 8366 or email


The Langham, Hong Kong, introduces the ‘Gourmet Malaysian & Singaporean Hawker Delights’ menu at Palm Court, boasting a repertoire of dishes quintessential to Malaysian and Singaporean cuisine.


According to Marcel Holman, managing director of The Langham, Hong Kong, “Both Malaysia and Singapore, are very popular travel destinations among Hong Kongers for their rich food culture. Led by our new Malaysian executive sous chef, Ng Tzer Tzun, we invite our guests to experience an array of delicious Malaysian and Singaporean comfort foods, made with authentic ingredients from traditional recipes from these two countries.


Highlights with a premium twist

Local classics such as nasi lemak and laksa are elevated with premium ingredients.


Chef Ng will be presenting wagyu beef rendang in his signature nasi lemak creation. The wagyu beef cheek is braised in lemongrass and galangal, and infused with aromatic spices. Complementing the wagyu beef rendang are steamed coconut rice, traditional sambal chilli sauce, hardboiled egg, peanuts, fried anchovies, and fresh cucumber slices.


The lobster laksa features Boston lobster and the dish includes rice vermicelli, prawns, tofu puffs, bean sprouts, fish cake, and hardboiled egg, all served in a spicy coconut milk-based broth.



Chef Ng will be introducing dishes like char-grilled chicken satay, paired with spicy peanut sauce.


Another favourite in the best of hawker dishes is the Singapore fried “carrot” cake, made from steamed grated radish (known as “white carrot”) and rice flour which are then stir fried with bean sprouts, eggs, dried shrimps, preserved radish, chives and seasoned with a sweet sauce.


The seasonal fruit rojak is also a refreshing starter. This salad dish is made of cucumber, sweet turnip, pineapple, fried beancurd, green mango, tossed with specially concocted chilli paste, prawn paste, and sprinkled with fragrant ground roasted peanuts.


Hainanese chicken rice and classic noodles

Another highlight is Chef Ng’s Hainanese chicken rice. The tender and juicy, poached and deboned chicken is complemented by the fragrant rice steamed in chicken broth includes the must-have condiments of dark soy sauce, homemade garlic chilli and ginger purée.


The lunch menu also features not-to-be-missed classic noodle creations such as the bak chor mee (BCM) and Hokkien seafood noodles.


Springy flat egg noodles with savoury and tangy seasonings, the dry BCM noodles is topped with braised mushrooms and soft minced pork, and comes with fish ball soup on the side.


A rich stock made from fresh prawns is the key to making the Hokkien seafood noodles. The flavourful broth is then used to wok-fry the yellow noodles and rice vermicelli with a mix of fresh squid, prawn, pork belly, egg, bean sprouts, chives, and served with sambal chilli sauce.


Desserts and beverage

The Malaysia and Singapore desserts featured include the durian cream puffs, a pastry with Musang King durian cream filling, Kueh bakar, a custard-like traditional Malay snack with pandan, and Sago Gula Melaka, a creamy sago pudding served with thickened palm sugar.


The iced cendol drink with palm sugar and coconut cream is another must-try.


‘Gourmet Malaysian & Singaporean Hawker Delights’:

Time: 11:00 am until 3:00 pm daily
An a la carte menu is available and also a three-course option.
HK$268* for a three-course set lunch

For reservations or enquiries, please call 2132 7898 or email

*All prices are subject to a 10% service charge.

GRAIN, a Dynamic Hybrid Restaurant and Craft Beer Brewlab is Now Open in Kennedy Town

Woolly Pig Hong Kong has partnered with Gweilo, one of the Fragrant Harbour’s leading craft brewers, to open GRAIN, a dynamic hybrid restaurant and craft beer ‘Brewlab’ in Kennedy Town.

This spacious craft beer bar and restaurant was formerly a flour store, hence the name GRAIN. It is now also home to the Gweilo Brewlab, a research and development brewing facility that lets lovers of craft beer taste test newly developed brews before they are released globally. GRAIN is the only dining venue in Hong Kong to house a working brewery on-site.

Located on the Kennedy Town waterfront, GRAIN has been designed to be more than just a restaurant and bar – it’s a fascinating and innovative playground for guests who love to eat, drink, and discover, and is set to become the place to meet, dine, and soak in the ambience of this vibrant neighbourhood.

By bringing together the creativity of both a restaurant and a brewery, GRAIN is a venue where food lovers and craft beer enthusiasts can feel inspired. The link between beer and food is fundamental; in addition to innovative craft beer, guests at GRAIN can expect comforting flavours from a menu of delectable dishes driven by the best quality seasonal ingredients, many of which are used in the beer brewing process.

A Playground for People Who Love to Eat, Drink, & Discover

Catering to 150 guests, GRAIN lends itself to any occasion, from lingering long lunches and family dining to casual get-togethers for sundowners, and even small-scale parties.

GRAIN’s distinctive exterior, which includes a vibrant hot pink façade and stylish black French windows, helps blur the lines between the venue’s indoor spaces and the neighbourhood beyond and allows natural daylight to create a casual ambience in which everyone can unwind and relax.

GRAIN’s high-ceilinged industrial-esque interiors include a series of individual spaces that allow guests to define their visit. These spaces include the Gweilo Brewlab, which is framed by towering brew kettles contrasted with vibrant neon signs that offer a touch of chic playfulness. Guests can enjoy a pint or two of their favourite beer, either at the wooden tables at the venue’s entrance or, front-and-centre at the Brewlab’s striking long bar space.

GRAIN also features a workshop and beer tasting space that caters to up to 20 guests. Frequent beer workshops and opportunities to taste-tempting new concoctions will encourage guests and beer aficionados to visit and learn more about the brewing process.

GRAIN’s main dining room focuses on the action of the restaurant’s open kitchen, where the culinary team adds a theatrical touch to the casual and spacious setting. Wooden tables and comfortable banquette seating in forest green and brown fabric are matched with rustic flooring and metal pendant lights in black. Art is also present throughout the space – from the iconic wallpaper that depicts “the journey from field to glass and plate” above the dining room banquette seating to larger pieces illustrating GRAIN’s motto – and develops as a visual language for the food and drink served.

Redefining Drinking & Dining

GRAIN’s bar is home to 24 taps, which serve a rotating selection of brews created by Gweilo and a handful of other outstanding breweries. There is also be a series of tap-served cocktails, including Gin & Tonic made with Gweilo Gin and Capi Tonic; Pineapple Mojitos; and the alluring Pampelle Spritz. The beers of Gweilo deliver the many cultural and culinary influences that define gastropub culture, making them an ideal match for the cuisine at GRAIN.

GRAIN’s culinary team is led by Head Chef Matthew Ziemski, who boasts a solid 12 years of culinary experience in modern British cuisine. His career has spanned luxury hotels and established gastropubs in the UK, including Dinner by Heston Blumenthal, Town Hall Hotel in East London, Princess of Shoreditch, and Smokehouse Islington. Chef Ziemsk moved to Hong Kong in 2019 to take the helm of Woolly Pig Hong Kong restaurant Big Sur. Inspired by his love of gastropub culture, Chef Ziemski delivers comforting dishes with big flavours.

By bringing a brewery and kitchen together, the link between beer and food at GRAIN is evident, with crowd-pleasing gastropub dishes that incorporate fresh, seasonal ingredients, as well as those integral to brewing.

GRAIN will serve weekend brunch, Sunday roast meals, lunch, and dinner seven days a week. Guests can expect the comforting gastropub flavours with a modern twist, along with rotating seasonal dishes and a selection of Roman-style Pinsa pizza.

Many of GRAIN’s beers can be paired with selections from the dedicated bar snack menu, which includes slow-cooked curried Wagyu beef brisket croquettes; potato and ‘Lincolnshire Poacher’ cheese hash browns served with marmite gravy; house-made pork and beer malt sausages served with burnt apple ketchup and celeriac remoulade; Scotch eggs with a beer mustard; and “GFC”, Gweilo IPA and buttermilk marinated fried Japanese chicken thigh served with spicy mayo.

Other delectable starters include fried pigeon served with five-spice beetroot dipping salt; salmon pastrami served with charred cucumber, yuzu kosho vinaigrette and a buttermilk dressing; and Wagyu flank beef tartare with fermented red pepper paste, crispy potato threads, and onion and topped with egg yolk.

These dishes are complemented by flavourful salads, including the GRAIN avocado salad with sprouted and crunchy grains, nuts, seeds, feta cheese and currants with a herb dressing; and a burrata salad with tomato and melon, dressed with a hot sauce made with lager beer.

GRAIN’s delectable starters are followed by an array of heartier mains, including slow-cooked ox cheek with stout beer pie served with bone marrow and mashed potato; Tagliatelle pasta cooked with clams, nduja, smoked cherry tomato and lager; deep-fried crispy crumbed black cod stuffed with potted brown shrimp butter and served with creamed avocado and herb salad; and “steak and chips”, a steak of your choice served with pickled mushrooms, “beer-delaise” sauce and fries.

GRAIN also serves authentic Roman-style Pinsa pizza. The dough is full of flavour with a crisp edge and a focaccia base. These oval shape pizzas require a minimum of 48 hours cold fermentation, and are cooked in a high-heat oven to achieve the perfect crust. Topping combinations include San Marzano tomato, nduja, potato, Stracchino and rocket; San Marzano tomato, mortadella, pistachio and Burrata; truffled four cheese with Mozzarella, Taleggio, Gorgonzola and Parmesan; and Chef Ziemski’s favourite, Carbonara, with Mozzarella, “Guanciale” cured pork cheek, Pecorino, and egg yolk.

Diners with a sweet tooth shouldn’t miss out on the likes of the Sour Cherry and Porter Jam Tart with almond frangipane and topped with malt ice cream; “Broken Tiramisu”, a deconstruction of the Italian classic made with milk ice cream, mascarpone mousse, ladyfinger crumbs and stout and espresso caramel; and the Millionaire Chocolate Tart with salted caramel and malted dark chocolate ganache served with pistachio ice cream.

A dedicated kid’s menu will ensure GRAIN quickly becomes a family favourite in the neighbourhood.

Lingering Weekend Brunch & Sunday Roasts

In addition to its all-day bar and a la carte menus, GRAIN will serve weekend à la carte brunch every Saturday and Sunday from 10 am to 2 pm. Highlights include the Full Monty, with pork and beer malt sausage, potato and cheese hash brown, brewers beans, bacon, portobello mushroom, fried egg, and a stout beer brown sauce; fresh-baked sourdough topped with avocado, feta, chickpeas, malt pickled onions and poached egg; and GRAIN’s Char Siu Burger – inspired by Hong Kong’s favourite “Char Siew” barbecue pork – marinated pork belly, chilli pickled pineapple and a fried egg.

Inspired by the traditional Sunday roast in the UK, where the family will get together to enjoy a feast of roasted meat and vegetables, GRAIN will serve a weekly rotating roast menu, available every Sunday from 12 pm to 8 pm, and priced at HK$280+10% per person. The Sunday roast menu features one special roast each week such as like roast Iberico pork coppa marinated in molasses and lager beer, served with smoked pork shoulder and burnt apple ketchup; roast striploin with stout braised ox cheek, served with a pilsner horseradish sauce on the side; slow-roasted New Zealand Te Mana lamb shoulder glazed with stout beer molasses and an IPA mint sauce; and whole roast French yellow spring chicken served with sourdough gravy, GRAIN’s “dry stuffing” hash brown and a side salad. All roast meals come with a selection of side dishes, including Yorkshire puddings, roast potatoes, braised red cabbage with molasses, buttered greens and smoked carrots.

GRAIN is located at G/F, Shop 1, New Fortune House, 3-5 New Praya, Kennedy Town. For more information and reservation, please visit or call +852 3500 5807.

Vegetarian Dining Options

Eaton HK Further Commits to Sustainability with Extended Vegetarian Dining Options Across the Board
New Plant-Based Items Available at Outlets Ranging from Michelin-Starred

Yat Tung Heen to Ultra-Casual Dining at Flower Years

Eaton HK embraces plant-based dining as the brand further commits to sustainability. The eco-friendly hotel has bolstered its already plentiful vegetarian menu with more than 20 new plates featuring the best of nature’s bounty, as well as alternative-meats in the form of Omnipork and IMPOSSIBLE™ Meat.

Michelin-starred Yat Tung Heen leads the charge with an incredible Vegetarian Set Menu(HK$820 + 10%) that features eight exquisite courses, beginning with a plant-based take on the restaurant’s classic trio of appetisers – Marinated Cucumber and Black Fungus with Black Vinegar Sauce are accompanied by Deep-fried Crispy Beancurd Sheet Roll Stuffed with Omnipork Strips as well as Pan-fried Beancurd with Chili Sauce and Minced Omnipork.

Dishes like a Steamed Tomato Stuffed with Omnipork, Lily Bulbs, Chinese Celery and Yellow Fungus are served in a slightly sweet Pumpkin Sauce, whilst a Double -boiled Matsutake Mushroom Soup with Cordyceps Flower, Morel Mushroom Bamboo Pith and Assorted Fungus showcases the incredible attention to detail of Chef Tam.

All-day dining venue, The Astor, is making the most of plant-based pork-substitute Omnipork. The groundbreaking ingredient is used in four innovative new dishes including Korean-inspired Rice Cakes loaded with cheese sauce and spicy-fried Omnipork. Also available are delicately folded Filo Pastries packed with Omnipork in dark ale and vegetables. A dedicated vegetarian counter will act as a one-stop-shop for guests’ plant-based dining needs and dishes will be regularly rotated.

Sharing the same green attitude towards environmental protection and supporting sustainability, Terrible Baby also presents plant-based a la carte and vegetarian menu. The a la carte menu features an array of delectable dishes all prepared with Omnipork and IMPOSSIBLE™ meat. Highlights include Omnipork Rissoles, Flatbread & Eggplant Mousse, Impossible Burger and more.

Flower Years, Eaton HK’s popular open-air bar and eatery inside its buzzing Food Hall, is serving up vegetarian dishes at incredible value. Signature dishes include Avocado & Rocket Salad with Omnipork crunch, Veggie Nachos with Omnipork Crunch and sour cream, and Porcini Tortellini with truffle cream sauce. Available throughout the day, guests can enjoy excellent-value healthy dining, no matter what the hour.

Eaton HK’s new plant-based dishes are available from 20 May 2021.

Eaton HK

Address:  380 Nathan Road, Jordan, Hong Kong

Tel: (852) 2782 1818




Celebrate Dragon Boat Festival with Three Michelin-starred Poon Choi from T’ang Court

Three-Michelin starred T’ang Court is launching Festive Abalone Poon Choi for guests to share with family and friends during Dragon Boat Festival (Tuen Ng Festival), apart from just having the traditional rice dumplings.

Would appreciate if you can mention this quality festive poon choi in your next article about Dragon Boat Festival. Many thanks for your help.

Celebrate Dragon Boat (Tuen Ng) Festival with Three Michelin-starred Poon Choi from T’ang Court

Celebrating Dragon Boat Festival with families and friends is a much-loved tradition in Hong Kong. To create precious moments this Dragon Boat Festival – Three Michelin-starred T’ang Court launches the Festive Abalone Poon Choi. Savour the delicious auspicious delicacy at home and usher in good fortune and prosperity.

Prepared by the award-winning culinary team from T’ang Court, the three Michelin-starred Festive Abalone Poon Choi provides a sumptuous experience for family and friends to enjoy the long weekend in a prosperous way. Perfect for four to six persons and served in a traditional clay-pot, the poon choi is filled with auspicious ingredients including Whole Ten-head Abalone, Oyster, Conpoy, Black Mushroom, Fresh Prawns, Goose Webs, Marinated Chicken, Pork Belly, Taro, Radish, Bean Curd Skin and Sea Moss. Free delivery to Kowloon district when purchasing two or more poon choi.


  Takeaway Only
4 – 6 Persons HK$1,988 or
HK$2,288 (including a bottle of T’ang Court handcrafted XO sauce)


Click here to order Festive Abalone Poon Choi from T’ang Court. For reservations and enquiries, please call +852 2132 7888 or