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<p>Perched 38 storeys above the bustling streets of Hong Kong within the Zaha Hadid-designed marvel that is The Henderson, newly opened Peridot promises to be a gem in the city’s ever-evolving culinary and cocktail scene. From its bold, surreal interior to its groundbreaking terroir-inspired cocktails and pioneering plant-based haute cuisine, this sky-high destination redefines what a modern gastronomic experience can be.</p>



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<p>Far from your usual upscale bar and lounge, Peridot appears as a luminous emerald nestled among the clouds. The dreamy green space merges cutting-edge design, innovation and sustainability. Reflecting the ‘natural futurism’ design spirit of Toronto-based Studio Paolo Ferrari, it’s a sanctuary glowing with glass accents, sculptural marble surfaces and more than 20,000 handcrafted lights that dance in harmony with its vibrant green colour palette. Standing at the heart of it all, a striking light-green grand piano anchors the room with elegance and a touch of artistic flair.</p>



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<p>Central to Peridot’s allure is a revolutionary global-terroir cocktail programme curated by Director of Beverage François Cavelier, which carefully considers the unique environmental influences of geography, soil and climate underpinning each spirit and liquor selected. The bar team’s debut chapter transports cocktail connoisseurs to Kagoshima, Japan, where premium shochu is famously distilled from sweet potatoes flourishing in mineral-rich soils around Sakurajima volcano.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-1024x604.jpg" alt="" class="wp-image-89443" width="768" height="453" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-1024x604.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-475x280.jpg 475w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-768x453.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-200x118.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-800x472.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy.jpg 1366w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Imagine sipping The 3 a.m. Whisky, a late-night concoction featuring Kanosuke single malt whisky, black apple decoction and yuzu chocolate – it whispers stories of volcanic soil and artisanal craft. Or indulge in Nude Study, a citrus and pepper-flavoured portrait of Akayane yuzushu and Ketel One vodka. For the adventurous, Durian’s Consent infuses the prized Malaysian Musang King fruit with a playful blend of shochu and rum, exemplifying the fearless innovation that defines Peridot’s mixology.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-1024x576.jpg" alt="" class="wp-image-89444" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-800x450.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final.jpg 1366w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“The terroir concept allows us to tell stories through spirits, connecting drinkers to the land and the producers,” says Cavelier. “It’s about celebrating the environment’s influence on flavour, creating a deeper appreciation for each sip.”</p>



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<p>Complementing the cocktails is the fermentation-forward haute cuisine of vegan specialist Lisandro Illa. While emphasising sustainability and health, the chef proves that plant-based cuisine can be just as indulgent and complex as that starring meat and seafood. A veteran of Copenhagen legend Noma, Illa practises patience alongside meticulous craftsmanship. Many dishes take more than 48 hours to perfect, transforming humble ingredients into extraordinary creations.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars.jpg" alt="" class="wp-image-89459" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The bar menu features inventive bites like Earth and Sea Caviars, Golden Sparassis Crispa Mushroom Fries, and the signature Fleshy Fruits Cold Cuts, a multisensory experience of nut-based cheese and fruit-derived charcuterie. Lunchtime heralds a three- or four-course tasting menu, each showcasing the Argentinian’s dedication to innovation and mindful eating.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries.jpg" alt="" class="wp-image-89454" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“My experience at Noma opened my eyes to the potential of fermentation and plant-based cuisine,” explains Illa. “Fermentation unlocks deep flavours and health benefits. It’s like alchemy – turning simple plants into something magical.”</p>


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<p>He elaborates: “I see Peridot as a platform to showcase how rich, complex and satisfying this style of cooking can be. My goal is to show that plant-based food is not only nourishing but exciting and delicious for everyone. Happiness for me comes from creating dishes that surprise and delight. It’s about pushing boundaries and inspiring change in the culinary scene.”</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh.jpg" alt="" class="wp-image-89455" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The chef sums up his recipe for success as “contributing something meaningful – showing the world that plant-based haute cuisine is a force to be reckoned with”. Looking ahead, he envisions Peridot competing for international awards and collaborating globally, continually evolving as a pioneer in sustainable gastronomy.</p>


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<p>Certainly, the future of hospitality shines brightly here – a polished emerald in the sky, waiting to be uncovered.</p>


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<p><em><strong>Peridot </strong>Summit 38, 38/F, The Henderson, 2 Murray Road, Central. <strong>Tel:</strong> 9722 8388. <strong>peridothk.com</strong></em></p>



<p><em>Photos: Peridot</em></p>


GEM In The Sky: Vegetable, mineral … Peridot perfects the artful crafts of terroir-based mixology and elegant green grazing


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<p>Grissini isn’t just about its namesake breadsticks, though those iconic, freshly baked, crisp sticks certainly steal the show. It’s a place where the soul of Italy’s southern regions comes alive through every plate, every aroma and every warm smile from the passionate team. Grand Hyatt’s celebrated restaurant presents a refined yet unpretentious escape to Campania, where Naples-born Chef de Cuisine Valerio Giuseppe Mandile weaves tradition with a dash of creativity, crafting dishes that are as memorable as they are delicious.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-beef-tartare-close-up.jpg" alt="" class="wp-image-88507" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-beef-tartare-close-up.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-beef-tartare-close-up-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-beef-tartare-close-up-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-beef-tartare-close-up-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-beef-tartare-close-up-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Walking into Grissini feels like stepping into a welcoming Italian home, with its convivial atmosphere and inviting décor. Floor-to-ceiling windows flood the space with natural light during the day and frame Hong Kong’s stunning skyline at night – the perfect backdrop for an intimate celebration or a casual dinner. The dining philosophy is simple: “Everything starts with traditional Italian flavours,” says Chef Valerio. “These have always been and will always be the main characters in every plate. How we present them is a matter of experience and imagination.”</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-grilled-wagyu-flank-steak.jpg" alt="" class="wp-image-88508" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-grilled-wagyu-flank-steak.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-grilled-wagyu-flank-steak-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-grilled-wagyu-flank-steak-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-grilled-wagyu-flank-steak-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-grilled-wagyu-flank-steak-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Mandile emphasises the importance of fresh, high-quality ingredients throughout his cooking. “Everything begins with the choice of ingredients – they hold the key to an incredible dish,” he shares. “We can find cheaper options, but focusing solely on costs means losing sight of what truly matters – offering a memorable experience. Selecting the best produce, and respecting its natural qualities, is what elevates our dishes.”</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-lobster-spaghetti-with-wine.jpg" alt="" class="wp-image-88509" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-lobster-spaghetti-with-wine.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-lobster-spaghetti-with-wine-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-lobster-spaghetti-with-wine-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-lobster-spaghetti-with-wine-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-lobster-spaghetti-with-wine-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>As the year draws to a close, the chef ushers in a culinary journey to the foot of Italy. Grissini’s limited-time seasonal menu highlights the bold flavours of Calabria – the peninsula’s southernmost region – through three dishes starring the fruits of the sea, and an enchanting dessert embracing fruit and chocolate. A delicate melding of freshness and acidity, marinated swordfish carpaccio dressed with bergamot, mandarin oil and sea herbs awakens the palate. For the pasta course, artisanal linguine is tossed with succulent red prawns and nduja, a spicy, spreadable salami that adds a fiery kick.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal.jpg" alt="" class="wp-image-88510" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The main of seared red mullet, beautifully paired with a light, delicate prawn mousse, offers a perfect balance of richness and finesse. Kaki (persimmon) espuma, pomegranate jelly, chestnut and dark chocolate sorbet concludes this Calabrian adventure in a sweet explosion of textures and taste.</p>


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<p>Mandile’s approach to seasonal menus is rooted in tradition and creativity. “We start with classic flavours and then add our personal touch, inspired by the ingredients and the moment,” he explains. His dedication to simplicity, authenticity and innovation allows the ingredients’ true essence to shine.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-yellowtail-carpaccio.jpg" alt="" class="wp-image-88511" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-yellowtail-carpaccio.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-yellowtail-carpaccio-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-yellowtail-carpaccio-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-yellowtail-carpaccio-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-yellowtail-carpaccio-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Speaking of another seasonal pleasure now available at Grissini, he says: “When I incorporate white truffles into dishes, I keep preparations straightforward. Their flavours are so complex and fragile that the best way to enjoy them is with minimal manipulation – sometimes just a shaving or two,” he adds, smiling</p>



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<p>.Wine pairing is another art form at Grissini, expertly curated by Head Sommelier Alex Wai. “He promotes unique Italian bottles, and his pairings often surprise me with how perfectly they complement our dishes. The complexity of the wine and the richness of the food dance harmoniously on the palate, elevating the entire experience.”</p>


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<p>For Mandile, success isn’t solely measured by accolades or reviews; it’s also about the diners. “Nothing beats seeing returning customers,” he says. “Their loyalty is proof that we’re offering something special. Their positive feedback is what keeps me motivated and inspired to keep improving. And to all our guests and my team, I want to say thank you. You’re the real reason I love what I do.”</p>


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<p>You’re not just enjoying a meal as you settle into the cosy elegance of Grissini, with its warm ambience and breathtaking views; you’re experiencing Italy’s vibrant traditions. This 36-year grande signora of Hong Kong’s fine-dining scene promises an exemplary culinary escape that lingers long after the last bite.</p>



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<p><em>Grissini 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai. Tel: 2584 7722. </em></p>



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<p><em>hongkong.grand.hyattrestaurants.com</em></p>



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<p><em>Photos: Grissini</em></p>


Daily Bread: Traditional southern Italian flavours rise in the hands of Grissini Chef Valerio Mandile


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<p>Ten Flavours of Hong Kong, the ambitious tasting menu launched by Chinesology, is a halal-friendly tribute to the city’s vibrant, multifaceted food heritage told through 10 meticulously crafted dishes, each echoing a different facet of Hong Kong’s culinary soul.</p>


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<p>The restaurant in IFC Mall has quickly become a beacon of modern Chinese culinary artistry, and its interiors whisper stories of tradition and contemporary elegance. High ceilings, shimmering mirrors and lush marble accents create an environment that’s as much a sanctuary for the senses as it is a showcase of culinary craftsmanship. Chef Saito Chau, the mastermind behind this culinary voyage, speaks passionately of his inspiration. He says: “With Ten Flavours, we wanted to encapsulate that diversity in a way that honours tradition but also invites new interpretations.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Chilled-Jumbo-Razor-Clam-with-Chili-Sauce-慢煮泡椒蟶子皇-1024x640.jpg" alt="" class="wp-image-88083" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Chilled-Jumbo-Razor-Clam-with-Chili-Sauce-慢煮泡椒蟶子皇-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Chilled-Jumbo-Razor-Clam-with-Chili-Sauce-慢煮泡椒蟶子皇-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Chilled-Jumbo-Razor-Clam-with-Chili-Sauce-慢煮泡椒蟶子皇-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Chilled-Jumbo-Razor-Clam-with-Chili-Sauce-慢煮泡椒蟶子皇-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Chilled-Jumbo-Razor-Clam-with-Chili-Sauce-慢煮泡椒蟶子皇-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Chilled-Jumbo-Razor-Clam-with-Chili-Sauce-慢煮泡椒蟶子皇-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Chilled-Jumbo-Razor-Clam-with-Chili-Sauce-慢煮泡椒蟶子皇.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The menu is a symphony of flavours, carefully curated with the support of beloved local brands and farms. From the legendary Lee Kum Kee’s centuries-old soy sauces to Tin Hong Chicken’s halal-certified poultry from the Kam Tin valley, each ingredient salutes Hong Kong’s resourcefulness and local pride.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Cantonese-Odyssey-Weekend-Brunch-Drunken-Shrimp-in-20-years-Huadiao-魚香籽生醃蝦-copy-1024x640.jpg" alt="" class="wp-image-88077" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Cantonese-Odyssey-Weekend-Brunch-Drunken-Shrimp-in-20-years-Huadiao-魚香籽生醃蝦-copy-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Cantonese-Odyssey-Weekend-Brunch-Drunken-Shrimp-in-20-years-Huadiao-魚香籽生醃蝦-copy-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Cantonese-Odyssey-Weekend-Brunch-Drunken-Shrimp-in-20-years-Huadiao-魚香籽生醃蝦-copy-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Cantonese-Odyssey-Weekend-Brunch-Drunken-Shrimp-in-20-years-Huadiao-魚香籽生醃蝦-copy-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Cantonese-Odyssey-Weekend-Brunch-Drunken-Shrimp-in-20-years-Huadiao-魚香籽生醃蝦-copy-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Cantonese-Odyssey-Weekend-Brunch-Drunken-Shrimp-in-20-years-Huadiao-魚香籽生醃蝦-copy-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Cantonese-Odyssey-Weekend-Brunch-Drunken-Shrimp-in-20-years-Huadiao-魚香籽生醃蝦-copy.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Take, for example, the opening act of Chilled King Prawn with Seaweed and Lee Kum Kee Soy Sauce. Here, Chau reimagines traditional Chiu Chow flavours with a modern twist: succulent prawns are marinated in naturally fermented soy sauce, paired with kudzu rice transformed into delicate ‘caviar’, and infused with Tieguanyin sparkling tea.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/避風塘蟹鉗-copy-1024x640.jpg" alt="" class="wp-image-88078" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/避風塘蟹鉗-copy-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/避風塘蟹鉗-copy-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/避風塘蟹鉗-copy-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/避風塘蟹鉗-copy-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/避風塘蟹鉗-copy-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/避風塘蟹鉗-copy-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/避風塘蟹鉗-copy.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Deep Fried King Crab Claw showcases Hong Kong’s famous Typhoon Shelter cooking method – stir-frying with garlic and chilli to preserve the crustacean’s natural sweetness. The palate-refreshing Homemade Sorbet with Vita Lemon Tea Flavour follows, a homage to the city’s iconic beverage culture.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Braised-South-Africa-Premium-Dried-Abalone-with-Crispy-Sea-Cucumber-脆皮海參伴私房吉品乾鮑魚-1024x640.jpg" alt="" class="wp-image-88079" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Braised-South-Africa-Premium-Dried-Abalone-with-Crispy-Sea-Cucumber-脆皮海參伴私房吉品乾鮑魚-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Braised-South-Africa-Premium-Dried-Abalone-with-Crispy-Sea-Cucumber-脆皮海參伴私房吉品乾鮑魚-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Braised-South-Africa-Premium-Dried-Abalone-with-Crispy-Sea-Cucumber-脆皮海參伴私房吉品乾鮑魚-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Braised-South-Africa-Premium-Dried-Abalone-with-Crispy-Sea-Cucumber-脆皮海參伴私房吉品乾鮑魚-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Braised-South-Africa-Premium-Dried-Abalone-with-Crispy-Sea-Cucumber-脆皮海參伴私房吉品乾鮑魚-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Braised-South-Africa-Premium-Dried-Abalone-with-Crispy-Sea-Cucumber-脆皮海參伴私房吉品乾鮑魚-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Braised-South-Africa-Premium-Dried-Abalone-with-Crispy-Sea-Cucumber-脆皮海參伴私房吉品乾鮑魚.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The narrative continues with the likes of Braised Lee Hoong Kee Premium Dried Abalone with Stone Grains, starring sea snails sourced from South Africa and stewed in a house-secret, flavour-rich sauce in an ode to Hong Kong’s love affair with dried seafood and treasured ingredients. Smoked Tin Hong Chicken with Rock Oolong Tea Leaf, meanwhile, showcases the first halal-certified chicken in Hong Kong; the bird is air-dried and smoked with fragrant Fujian tea leaves, resulting in a dish that’s both nostalgic and novel.</p>



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<p>“Balancing tradition with innovation is a challenge, but it’s what makes this journey exciting,” reflects Chau. “We respect the ingredients and techniques passed down through generations, but we’re not afraid to push boundaries, using sous-vide, molecular plating and contemporary presentations to make each dish a story in itself.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Smoked-Free-Range-Chicken-With-Osmanthus-And-Oolong-Tea-Leaf-桂花烏龍茶煙燻脆皮雞-1024x640.jpg" alt="" class="wp-image-88076" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Smoked-Free-Range-Chicken-With-Osmanthus-And-Oolong-Tea-Leaf-桂花烏龍茶煙燻脆皮雞-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Smoked-Free-Range-Chicken-With-Osmanthus-And-Oolong-Tea-Leaf-桂花烏龍茶煙燻脆皮雞-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Smoked-Free-Range-Chicken-With-Osmanthus-And-Oolong-Tea-Leaf-桂花烏龍茶煙燻脆皮雞-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Smoked-Free-Range-Chicken-With-Osmanthus-And-Oolong-Tea-Leaf-桂花烏龍茶煙燻脆皮雞-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Smoked-Free-Range-Chicken-With-Osmanthus-And-Oolong-Tea-Leaf-桂花烏龍茶煙燻脆皮雞-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Smoked-Free-Range-Chicken-With-Osmanthus-And-Oolong-Tea-Leaf-桂花烏龍茶煙燻脆皮雞-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Smoked-Free-Range-Chicken-With-Osmanthus-And-Oolong-Tea-Leaf-桂花烏龍茶煙燻脆皮雞.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Part of what makes this experience special is the collaboration with local brands that embody Hong Kong’s culinary resilience. Lee Kum Kee sauces lend depth, Tin Hong Chicken instils freshness, and Nestlé’s condensed milk adds a touch of sweetness to the elegant Longan and Gum Tragacanth Panna Cotta, the first of two desserts.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-1024x640.jpg" alt="" class="wp-image-88080" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>When asked about the philosophy behind the menu, Chau emphasises respect for ingredients, for history and for cultural identity. “Our goal was to create a halal menu that feels authentic, yet accessible. Each dish is a story, a reflection of Hong Kong’s resilience and creativity,” he explains.</p>


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<p>The gifted Chau shares his vision of future projects: “We want to continue exploring fusion – blending local ingredients with global techniques, and developing immersive dining experiences that tell the story of Hong Kong’s culinary evolution. Sustainability and local sourcing will be at the core of these endeavours.”</p>


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<p>Without a doubt, the one-of-a-kind Ten Flavours menu fosters cultural understanding through the universal language of good food. As the chef eloquently puts it, “Food is a bridge. It unites us, tells our stories, and keeps our heritage alive.” And at Chinesology, that story is as rich, diverse and vibrant as Hong Kong itself.</p>


Power of Ten: Chinesology’s halal odyssey explores the city’s rich gastronomic soul


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<p>Candlelight flickering over repurposed wine bottles coated with cascading wax catches the eye upon stepping into Jean-Pierre. Its subtle glow casts a warm, amber hue across this French bistro in the back streets of Central, setting the tone for an evening of indulgence and revelry. Lush roses complement the deep red, burgundy and dark-green hues of velvet curtains and plush upholstery, while the slow, lo-fi soundtrack drapes the room in a nostalgic haze, whispering tales of Parisian soirées long past. It’s a space designed not just for dining but for immersion, marrying the glamour of old-world Paris with the vibrancy of contemporary Hong Kong.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Baba-au-Rhum_JP-1-copy-1.jpg" alt="" class="wp-image-87781" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Baba-au-Rhum_JP-1-copy-1.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Baba-au-Rhum_JP-1-copy-1-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/09/Baba-au-Rhum_JP-1-copy-1-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Baba-au-Rhum_JP-1-copy-1-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Baba-au-Rhum_JP-1-copy-1-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The restaurant’s lively hub is the elegant cocktail bar, perfect for early starts or late-night endings, where a skilled team crafts drinks that are as artful as they are delicious. However, the beating heart of Jean-Pierre is its kitchen, helmed by rising star John Troupis. “Conviviality is at the heart of what we do,” explains Troupis. “We want you sharing, having fun and drinking wine. Dining here is about more than just the food – it’s about the experience, the stories, the laughter.” His philosophy echoes through every dish, which is crafted to encourage communal sharing and celebration.</p>



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<p>The menu reads like a love letter to French cuisine’s glorious simplicity. Classics such as Steak Tartare, Soupe à l’Oignon and Boeuf Bourguignon serve as the perfect backdrop for conviviality. Chef John emphasises the importance of authenticity, stating: “We’re not trying to reinvent the wheel but to make the best-ever rendition of these timeless dishes.”</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Escargot-Steak-au-Poivre_JP-copy.jpg" alt="" class="wp-image-87774" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Escargot-Steak-au-Poivre_JP-copy.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Escargot-Steak-au-Poivre_JP-copy-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/09/Escargot-Steak-au-Poivre_JP-copy-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Escargot-Steak-au-Poivre_JP-copy-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Escargot-Steak-au-Poivre_JP-copy-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The thick, soulful onion soup arrives with a golden crust of melted cheese, while the beef, slathered in Bourguignon sauce, melts in your mouth, tender and rich with red wine and earthy mushrooms. Spectacle is woven into the food. Tableside flambéed Crêpes Suzette crackles in a blaze of light, and Sole Meunière arrives with theatrical flair, the fish perfectly crisped and bathed in a buttery sauce.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Escargots_JP-copy.jpg" alt="" class="wp-image-87775" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Escargots_JP-copy.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Escargots_JP-copy-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/09/Escargots_JP-copy-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Escargots_JP-copy-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Escargots_JP-copy-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The pièce de résistance is Poulet de Simone, a reimagining of classic roast chicken featuring Hong Kong’s exceptional three yellow chicken stuffed with mushrooms, tarragon and spinach. The simple but iconic Oeuf Mimosa, served per hard-boiled egg half, pays homage to the long-lived French tradition.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Oeufs-Mimosa_JP.jpg" alt="" class="wp-image-87780" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Oeufs-Mimosa_JP.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Oeufs-Mimosa_JP-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/09/Oeufs-Mimosa_JP-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Oeufs-Mimosa_JP-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Oeufs-Mimosa_JP-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Taking centre stage is La Table de Jean-Pierre, a large round table that seats up to nine people who become part of the celebration, immersed in the lively atmosphere. The extensive wine list, curated by sommeliers Jean-Baptiste Copot and Nicolas Eyquem, features everything from Grand Crus to Hong Kong’s first Languedoc on tap. For those indulging to the utmost, the Tournée de Jean-Pierre offers a collective toast with glasses of Ayala Champagne for every guest in the house – a true embodiment of French conviviality.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Cuisses-de-Canard_JP-2-1.jpg" alt="" class="wp-image-87776" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Cuisses-de-Canard_JP-2-1.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Cuisses-de-Canard_JP-2-1-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/09/Cuisses-de-Canard_JP-2-1-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Cuisses-de-Canard_JP-2-1-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Cuisses-de-Canard_JP-2-1-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The American chef, who worked under three-star Christian Bau in Germany before landing at Hong Kong’s French fine-dining institution, Amber, in 2019, offers his insights on bistro culture: “Sharing meals is about bringing people together, giving them a moment to connect. It’s not just about the plate but the story and the experience around it.” Troupis’ passion is evident when he talks about executing dishes like Steak au Poivre and Soupe à l’Oignon perfectly – the kind of honest, truthful cooking that leaves no room for error but offers endless satisfaction.</p>


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<p>The spirit of Parisian joie de vivre pulses at Jean-Pierre. It’s a place where laughter, storytelling and celebration are woven into the very fabric of the experience. “Our founder Marc Hofmann describes his father [Jean-Pierre] as the ultimate host – a bon vivant who filled their home with laughter and shared meals,” explains Chef John. “That generosity of spirit is what we aim to recreate here.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Profiteroles_JP-copy-822x1024.jpg" alt="" class="wp-image-87779" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Profiteroles_JP-copy-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2025/09/Profiteroles_JP-copy-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2025/09/Profiteroles_JP-copy-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Profiteroles_JP-copy-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2025/09/Profiteroles_JP-copy-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2025/09/Profiteroles_JP-copy-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Profiteroles_JP-copy-800x997.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<p>Truly, at Jean-Pierre, food becomes a bridge, connecting cultures, stories and people. As its Chef de Cuisine concludes, “Through cooking, we share stories and transport guests to another time and place. That’s the greatest gift we can give.”</p>



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<p><em>Porterhouse. 24/F, California Tower 30-36 D&#8217;Aguilar Street, Lan Kwai Fong, Central, Hong Kong.</em></p>



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<p><em>Tel: 2522 6366. lkfconcepts.com</em></p>



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<p>Text: Joseff Musa    Photos: Black Sheep Restaurants</p>


A Toast To Paris: With Languedoc on tap, Jean-Pierre is a decadent ode to the charm of French bistros


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<p>Minato has been quietly redefining the Japanese dining experience since opening in Wan Chai last summer. It’s an oasis of the calm and contemplation where aficionados can immerse themselves in the seasonality, craftsmanship and quiet luxury of elevated teppanyaki, kaiseki, omakase and sushi.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seasonal-Sashimi-1024x682.jpg" alt="" class="wp-image-87016" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seasonal-Sashimi-1024x682.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seasonal-Sashimi-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seasonal-Sashimi-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seasonal-Sashimi-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seasonal-Sashimi-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seasonal-Sashimi-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seasonal-Sashimi-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The very name Minato, which means harbour in Japanese, sets the tone for an occasion that promotes refuge and cultural exchange. The urban hustle outside quickly fades into stillness as we are graciously steered through serene, spacious surroundings to our table. Shoji screens diffuse soft lighting, wooden elements add organic warmth, and a palette of calming green tones enhances the aura of elegant minimalism.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Lobster-1-1024x683.jpg" alt="" class="wp-image-87024" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Lobster-1-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Lobster-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Lobster-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Lobster-1-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Lobster-1-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Lobster-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Lobster-1-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The Tsubaki Weekend Teppanyaki Dinner Set is also aptly named – the camellia (tsubaki) is a symbol of grace and beauty in Japanese culture, and the nine-course culinary journey we embark upon is as delicately balanced and elegantly structured as the flower. The set encapsulates the ethos of Minato – seasonal stories told through flavour, aroma, temperature and timing.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole-683x1024.jpg" alt="" class="wp-image-87023" width="512" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole-1366x2048.jpg 1366w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Sea-Urchin-with-Black-Truffle-Baked-Rice-in-Casserole.jpg 1667w" sizes="(max-width: 512px) 100vw, 512px" /></figure></div>


<p>A meticulously plated appetiser prepares the stage for an artful presentation of toro, botan shrimp and striped jack flown in daily from Japan’s fish markets. The sashimi course is not just a tasting but a quiet meditation on freshness and balance.</p>



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<p>The toro is rich and luxuriously marbled, melting on the tongue with a buttery smoothness that defines top-grade fatty belly of the bluefin tuna. Prized for its size and sweetness, the botan shrimp arrives with a translucent hue, its plump flesh offering a crisp snap and lingering ocean sweetness. The white trevally, with its clean, lightly oily profile, offers a refined contrast to the other two cuts.</p>



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<p>We continue with two seafood treasures cooked on the teppan with care. Black tiger prawn is plump and meaty, its natural sweetness enhanced by minimal seasoning and masterful handling. The crustacean is grilled until just opaque, releasing a subtle, smoky aroma. </p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1-683x1024.jpg" alt="" class="wp-image-87018 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1-1366x2048.jpg 1366w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-King-Prawn-1.jpg 1667w" sizes="(max-width: 683px) 100vw, 683px" /></figure></div>



<p>Accompanying it is South African abalone, thinly sliced to preserve its tenderness yet retain its characteristic chewy texture and deep, mineral-rich flavour. Lightly seasoned and seared, the prized mollusc is a study in restraint, underscoring how expert technique and quality ingredients can speak volumes without embellishment.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/07/1-MINATO-Tsubaki-Weekend-Teppanyaki-Dinner-Group-Shot-1-3-1024x682.jpg" alt="" class="wp-image-87042" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/07/1-MINATO-Tsubaki-Weekend-Teppanyaki-Dinner-Group-Shot-1-3-1024x682.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/07/1-MINATO-Tsubaki-Weekend-Teppanyaki-Dinner-Group-Shot-1-3-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/07/1-MINATO-Tsubaki-Weekend-Teppanyaki-Dinner-Group-Shot-1-3-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/07/1-MINATO-Tsubaki-Weekend-Teppanyaki-Dinner-Group-Shot-1-3-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/07/1-MINATO-Tsubaki-Weekend-Teppanyaki-Dinner-Group-Shot-1-3-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/07/1-MINATO-Tsubaki-Weekend-Teppanyaki-Dinner-Group-Shot-1-3-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/07/1-MINATO-Tsubaki-Weekend-Teppanyaki-Dinner-Group-Shot-1-3-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>At the heart of the Tsubaki set is Minato’s crown jewel: A5 Miyazaki sliced wagyu beef. Boasting a BMS (beef marbling score) of 12 – the highest rating – this world-renowned wagyu is sourced from Miyazaki Prefecture, where cattle are raised under strict conditions to deliver beef of incomparable quality. The wagyu is lightly seared and wrapped with garlic and green onion, a simple but brilliant pairing that enhances its umami depth without distracting from its intrinsic richness. The beef glistens as it hits the plate, and each bite yields an exquisite juxtaposition of seared outer edge and melting interior.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-A5-Miyazaki-Wagyu-Beef-1-1024x683.jpg" alt="" class="wp-image-87019" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-A5-Miyazaki-Wagyu-Beef-1-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-A5-Miyazaki-Wagyu-Beef-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-A5-Miyazaki-Wagyu-Beef-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-A5-Miyazaki-Wagyu-Beef-1-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-A5-Miyazaki-Wagyu-Beef-1-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-A5-Miyazaki-Wagyu-Beef-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-A5-Miyazaki-Wagyu-Beef-1-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Then comes another house signature, Japanese pepper with whitebait fried rice, a dish as comforting as it is refined. With sansho pepper adding a gentle numbing tingle, the crispy whitebait offers bright, comforting contrast to the indulgent wagyu we have just enjoyed. Here again, the balance between richness and freshness is maintained with elegant precision – a hallmark of Japanese cuisine.</p>



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<p>Seasonal vegetables follow, grilled to accentuate their natural sweetness and earthiness; next, a warming bowl of miso soup and a serving of house pickles. These familiar elements return the elevated dining experience to its humble roots while cleansing the palate in preparation for the final course.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seared-Tuna-Belly-Sushi-1-1024x683.jpg" alt="" class="wp-image-87036" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seared-Tuna-Belly-Sushi-1-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seared-Tuna-Belly-Sushi-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seared-Tuna-Belly-Sushi-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seared-Tuna-Belly-Sushi-1-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seared-Tuna-Belly-Sushi-1-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seared-Tuna-Belly-Sushi-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/07/opt-MINATO-Seared-Tuna-Belly-Sushi-1-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>A beautifully crafted dessert of green tea roll cake paired with red bean mochi completes the journey, focusing on light textures and harmonious flavours rather than strong sweetness. Our meal is enhanced by attentive yet unobtrusive service and sake selections to augment each course.</p>


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<p>Dining at Minato is an invitation to pause and immerse yourself fully in the moment. There is no excess, no flamboyance – only harmony, balance and deep respect for the culinary traditions of Japan.</p>



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<p><strong><em>Minato</em></strong><em>. G/F, Great Eagle Centre, 23 Harbour Road, Wan Chai, Hong Kong. Tel: 2345 0663. <strong>minato.com.hk</strong></em></p>



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<p><em>Text: Jill Trip</em></p>


HARBOUR OF HARMONY: Settle back at Minato’s teppan tables for a serene seasonal voyage through bountiful Japan


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<p>With its inviting juxtaposition of warm-bricked and pale-painted walls, large open windows that let in the afternoon sun, and a high, exposed ceiling adorned with tanks of flowing signature drinks, you can feel the lively Spanish spirit the moment you step inside Qué Pasa Tapas y Vino. Making its debut last November, this Tai Hang haven has rapidly become the go-to hotspot for comforting tapas and expertly charred grilled dishes. It delightfully blends great value with bold flavours that echo the vibrancy of its Spanish roots.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Free_Opt-1024x841.jpg" alt="" class="wp-image-86398" width="768" height="631" srcset="https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Free_Opt-1024x841.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Free_Opt-341x280.jpg 341w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Free_Opt-768x631.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Free_Opt-1536x1262.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Free_Opt-2048x1682.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Free_Opt-200x164.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Free_Opt-800x657.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Diners flock here not just for the tantalising dishes but also for the lively atmosphere that encourages communal dining – something Chef Amaru Morales, the culinary mastermind behind the restaurant, aims to celebrate. He is passionate about authenticity and flavour, and his commitment shines through each dish. From the toasted <em>Tomato Bread</em> to the lavish <em>Ham Bikini</em>, each offering has been perfected with painstaking detail. A personal favourite? The <em>Gazpacho</em> – a refreshing blend of ripe tomatoes and aromatic garlic that bursts with flavour and is perfect for cleansing the palate.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Weekday_Opt-1-1024x683.jpg" alt="" class="wp-image-86397" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Weekday_Opt-1-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Weekday_Opt-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Weekday_Opt-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Weekday_Opt-1-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Weekday_Opt-1-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Weekday_Opt-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Weekday_Opt-1-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“Tapas is all about sharing, celebrating and enjoying food with others,” says Morales. “Creating an inclusive dining culture allows guests to explore diverse flavours, just as you would with family-style dining back in Latin America.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Mibrasa-Charcoal-Oven-–-Grilled-¼-Suckling-Pig-Sherry-Jus-Mashed-Potatoes--1024x683.jpg" alt="" class="wp-image-86399" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Mibrasa-Charcoal-Oven-–-Grilled-¼-Suckling-Pig-Sherry-Jus-Mashed-Potatoes--1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Mibrasa-Charcoal-Oven-–-Grilled-¼-Suckling-Pig-Sherry-Jus-Mashed-Potatoes--420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Mibrasa-Charcoal-Oven-–-Grilled-¼-Suckling-Pig-Sherry-Jus-Mashed-Potatoes--768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Mibrasa-Charcoal-Oven-–-Grilled-¼-Suckling-Pig-Sherry-Jus-Mashed-Potatoes--1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Mibrasa-Charcoal-Oven-–-Grilled-¼-Suckling-Pig-Sherry-Jus-Mashed-Potatoes--2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Mibrasa-Charcoal-Oven-–-Grilled-¼-Suckling-Pig-Sherry-Jus-Mashed-Potatoes--200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-Mibrasa-Charcoal-Oven-–-Grilled-¼-Suckling-Pig-Sherry-Jus-Mashed-Potatoes--800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Indulge in crowd-pleasing choices like juicy <em>Spanish Meatballs</em> braised in tomato sauce and <em>Braised Tripe Stew</em>, a dish slow-cooked for more than six hours that melts in your mouth. For those seeking heartier gratification, Qué Pasa has options that will leave you grinning from ear to ear. The char-grilled <em>250g Ribeye Steak</em> and <em>¼ Suckling Pig</em> are the stars of a tempting charcoal-oven listing that will undoubtedly satisfy any untamed cravings.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-683x1024.jpg" alt="" class="wp-image-86388" width="512" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-1366x2048.jpg 1366w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/05/Que-Pasa-4_Opt-scaled.jpg 1707w" sizes="(max-width: 512px) 100vw, 512px" /></figure></div>


<p>On weekends, Qué Pasa presents an à la carte brunch that encourages diners to mix and match their Spanish-inspired favourites. Fancy a luxurious start to your day? Awaken your taste buds with the likes of <em>Eggs Flamenco</em> or <em>Steak and Eggs</em> for a decadent meal that’s bound to invoke lazy Sunday vibes. Elevate your brunch with a selection of add-on tapas such as <em>Boquerones</em> (anchovies) and crispy Croquettes of mushroom or cod, or even freshly shucked Oysters that simply scream indulgence.</p>


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<p>Oh, and let’s not forget the drinks: a 90-minute free-flow package includes refreshing Spanish cava, house wines and vibrant mocktails. What more can you ask for on a leisurely weekend?</p>



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<p>As we explore the culinary offerings of Qué Pasa, it’s impossible not salute the creative genius behind the menu. Born in Ecuador and raised in Chile, Chef Amaru’s culinary journey echoes the rich heritage of Spanish cuisine infused with South American charm. “I was exposed to a melange of tastes while working across continents – from mastering French techniques in Hong Kong to embracing the heartiness of South American cooking,” he shares excitedly. “Now, I pour all that into creating a menu that champions authenticity while offering Hong Kong diners a taste of home.”</p>



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<p>His passion for ethical kitchen practices is equally commendable. Partnering with environmentally-conscious seafood suppliers, the chef ensures that patrons savour fresh and sustainable dishes that honour Mother Earth while delighting the palate.</p>



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<p>Not only is Qué Pasa dedicated to serving delectable dishes, but it is also committed to being an active community hub. “We strive to create a warm ambience where diners feel like family,” reflects Morales. The restaurant features large communal tables and an open kitchen that invites all-comers to watch the magic as it happens – a reminder that food is best enjoyed together.</p>


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<p>In line with its community spirit, Qué Pasa regularly hosts events and workshops to promote culinary engagement, letting you bask in the joy of sharing incredible experiences as well as food.</p>



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<p>So, slip into your comfiest shoes, gather your friends and family, and head over to Qué Pasa Tapas y Vino for a congenial culinary adventure that promises to leave you craving more. After all, who can resist a fiesta of flavours, warmth and laughter?</p>



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<p><em>Que Pasa. GF, 98 Tung Lo Wan Rd, Tai Hang, Hong Kong Tel: +852 9169 0298. quepasatapas.com</em></p>



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<p><em>Photos: Que Pasa Tapas y Vino&nbsp;&nbsp;&nbsp; Video: Jack Fontanilla</em></p>


Tapas Untamed: Experience the flowing flavours and boundless vibrancy of a Spanish fiesta at Qué Pasa


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<p>Stepping into Falcone’s vibrant new space at The Peak, we are immediately greeted by a cascade of colours and the inviting warmth of an enormous, golden brick oven – a majestic piece that feels like the heart of the kitchen. Chef Roberta De Sario stands beside her custom-made Pavesi pizza oven, grinning like a proud parent. “I love it here!” she declares with a cheeky smile. “It’s the perfect place for me because it can get too cold outside sometimes.” The contrast between her infectious fervour and the chilly mountain-top breeze sets the tone for a delightful meal.</p>



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<p>Falcone is more than just a restaurant; it is a celebration of the chaos and beauty of Naples, the Italian city known for its animated streets, tantalising food and robust flavours. It’s not every day you witness chefs merging traditional techniques with modern twists, but that’s the magic recipe at Falcone. De Sario, who has spent over a decade honing her craft and was recently named among the 100 best pizza chefs in the world, and Chef Josh Stumbaugh, whose light-hearted connection to falcon breeding undoubtedly adds an intriguing twist to the story, invite diners into their world of neo-Neapolitan delights.</p>


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<p>When Chef Roberta is asked what inspired her to introduce this take on pizza- and pasta-centric cuisine to Hong Kong’s culinary landscape, the Neapolitan responds with palpable passion: “I wanted to share a piece of my heritage, with the energy, passion and history of our pizza embedded in every slice.” With this philosophy in mind, we belly up to the table, ready to experience something both familiar and refreshingly innovative.</p>



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<p>The adventure begins with Zuppa di Ceci e Vongole, a chickpea and clam soup that takes us right to the Campanian coastline. Chef Josh describes it as an homage to the region’s fishermen, who look to hearty chickpeas to provide much-needed protein when they are out on their boats. When the legumes are paired with Manila clams and a briny sauce finished with a drizzle of olive oil, each spoonful feels like a warm hug on a cool day. The attention to detail, with roasted rosemary adding a fragrant note, is a chef’s kiss moment.</p>


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<p>Next comes Strozzapreti Basilico e Tonno, a finely crafted hand-rolled pasta with vivid green basil pesto, sundried tomatoes and exquisite tuna confit. “It’s a delicious mix of fresh basil and tangy sundried tomato, and it hits the land and sea perspective of Campania,” he explains. Each bite dances on the palate, balancing simplicity and vibrancy in perfect harmony.</p>



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<p>Apart from the signature pizzas, baked for longer and at a lower temperature than the common Neapolitan slices, Falcone’s pièce de résistance is a dolci. Torta dell’Ubriacone, a citrus ‘hangover cake’ that embodies Naples’ spirit, is the ideal note to finish the meal. Moist and zesty, it captures the heights of flavour and offers a light-hearted sweetness. As we take the last bite, we cannot help but feel just a bit lighter, as if we too have soared above the city on a golden falcon.</p>



<div class="wp-block-media-text alignwide is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-683x1024.jpg" alt="" class="wp-image-86029 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_12_p-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure><div class="wp-block-media-text__content">
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<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-683x1024.jpg" alt="" class="wp-image-86028" srcset="https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_10_p-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure>
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<p>Before we bid adieu, we have one last chance to chat with the chefs about their philosophies. De Sario offers sage advice for aspiring pizzaiolos: “Master the art with passion, uphold tradition, but don’t be afraid to innovate!” Stumbaugh chimes in, echoing the importance of storytelling in every dish, whether traditional or inspired by their travels. “Each plate should tell a story, reflecting the people and places that shaped us,” he opines.</p>



<div class="wp-block-media-text alignwide is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-683x1024.jpg" alt="" class="wp-image-86030 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_14_p-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure><div class="wp-block-media-text__content">
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<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-683x1024.jpg" alt="" class="wp-image-86031" srcset="https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/04/Falcone-Peak_18_p-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure>
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<p>The soul of Falcone lies not only in its incredible food but also in the community forged between chefs and guests. The moment the first diners sit at their pink and green upholstered chairs, the irresistible spirit of Naples fills the air. Chef Roberta reminisces: “On the opening night, I had tears of joy in my eyes, seeing people embrace the spirit of Naples.” For Chef Josh, the laughter and commingling of voices bring a sense of family, proving that food is about connection, whether on the edge of a bustling city or at the top of The Peak.</p>



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<p>At Falcone, the energy of Naples intertwines with the essence of Hong Kong while forging unforgettable memories, and the sky is truly the limit.</p>



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<p><em>Falcone, Shop G02, G/F, Peak Galleria, 118 Peak Road, The Peak</em></p>



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<p>Photos: Falcone&nbsp; &nbsp; Video: Jack Fontanilla &nbsp;</p>


Flight of the Falcone: The pizzeria’s neo-Neapolitan wonders can be savoured at a new outpost atop The Peak


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<p>The Chinnery, long a cultural jewel nestled within the Mandarin Oriental in Hong Kong, has undergone a captivating renaissance, echoing the grand interiors of a vintage train – a symphony of history, elegance, and a taste of adventure. </p>
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<p>As you step into this reimagined space, the rich mahogany panelling, plush carpets and sumptuous leather furnishings evoke a bygone era of travel, where every meal felt like a stop at a destination brimming with discovery. Here, dining becomes less about mere sustenance and more a passage through time, allowing patrons to relive the narrative of British colonial charm, alongside culinary delights that fuse tradition with innovation.</p>



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<p>At the heart of this transformation lies a thoughtfully curated menu titled ‘Taste of The Chinnery’. “The restaurant is named after an esteemed 19th century British artist George Chinnery who dedicated his life in capturing British colonial scenes. This menu is about honouring the heritage and legacy of the restaurant and also a tribute to the year the hotel opened,” explains the hotel’s Executive Sous Simon Guthridge. The menu is not just a feast but an experience of a harmonious blend of timeless classics and intriguing new creations that push the boundaries of culinary artistry.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/03/Lamb-Samosa-1-1024x683.jpg" alt="" class="wp-image-85708" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/03/Lamb-Samosa-1-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/03/Lamb-Samosa-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/03/Lamb-Samosa-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/03/Lamb-Samosa-1-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/03/Lamb-Samosa-1-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/03/Lamb-Samosa-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/03/Lamb-Samosa-1-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>It begins with a selection of snacks, where one finds comfort in Lamb Samosa, paired perfectly with fresh mint yoghurt, and Keema Kulcha. Each bite beckons nostalgia, reminiscent of travels through crowded bazaars and heritage kitchens. Herein lies the essence of The Chinnery; it crafts a narrative where every dish connects diners to distant lands without leaving Hong Kong.</p>



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<p>For starters, there’s the classic delight of prime tenderloin Tartare. With its rich, secret homemade sauce and cage-free egg, it is a beautiful homage to British cuisine. However, should you yearn for something novel, Broccoli Velouté awaits; its lush and creamy profile intersperses with hints of seasonal freshness.</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-683x1024.jpg" alt="" class="wp-image-85703 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/03/Beef-Tartare-2_p-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure></div>



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<p>Taking centre stage among the main dishes are the Classic Shepherd’s Pie, prepared with organic lamb shoulder, the fragrant Tikka Chicken and the new Bengali Mixed Fish Curry, brimming with fresh tomatoes and ground mustard seeds.</p>
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<p>The careful crafting of this dish speaks to his creative process, one that intertwines exploration with meticulous preparation. “I began with a deep exploration of traditional recipes, then I experimented with new techniques and flavour profiles,” he elaborates.</p>



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<p>To accompany the meals, a medley of sides adds depth: Creamed Potato, Sautéed French Beans and an array of Naan. The dessert arrives with the classic Chocolate Lava Cake and the Phirni, offering a delicate end to the meal, each spoonful layered with rose petal ice cream.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-683x1024.jpg" alt="" class="wp-image-85707" width="342" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/03/Keema-Kulcha-1-scaled.jpg 1707w" sizes="(max-width: 342px) 100vw, 342px" /></figure></div>


<p>An equally important aspect of the dining experience at The Chinnery is its impressive collection of more than 120 rare single-malt whiskies – ideal companions to every meal. The chef encourages exploring these malts in tandem with their culinary offerings. “The whisky selection complements the menu beautifully, enhancing flavours seamlessly,” he notes, hinting at some of his favourite pairings.</p>



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<p>As the ambience envelops you, the newly refreshed interior fuses heritage and elegance, elevating the tranquil dining experience. “The intimate and tranquil setting plays a pivotal role in the overall experience, encouraging relaxation and connection,” says Guthridge.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/03/DSC08230_p-1024x684.jpg" alt="" class="wp-image-85706" width="768" height="513" srcset="https://www.gafencushop.com/wp-content/uploads/2025/03/DSC08230_p-1024x684.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/03/DSC08230_p-419x280.jpg 419w, https://www.gafencushop.com/wp-content/uploads/2025/03/DSC08230_p-768x513.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/03/DSC08230_p-1536x1026.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/03/DSC08230_p-2048x1368.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/03/DSC08230_p-200x134.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/03/DSC08230_p-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>So what lies ahead for The Chinnery? “We will continue to update our menus based on seasonality. We are also looking forward to working with whisky brands more closely for more intimate whisky tasting dinners.” reveals Guthridge, clearly enthused about future collaborations with local artisans and farmers to deepen the restaurant’s ties to the region.</p>



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<p>A true wonder, The Chinnery is a voyage that promises not just a meal, but a profoundly rich experience that resonates long after the final sip of whisky. In revisiting the past while carving fresh paths through culinary artistry, it shines brightly as a destination worth every gastronomic mile.</p>



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<p><em><strong>The Chinnery</strong></em>, 1/F, Mandarin Oriental Hong Kong</p>



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<p><em>Photos: Mandarin Oriental Hong Kong|Video: Jack Fontanilla &nbsp;</em></p>


Rail Carte: Take The Chinnery’s culinary slow train from Britain to India with a whisky flight in hand 


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<p>Tucked away in the vibrant neighbourhood of Sheung Wan lies one of the dining world’s best-kept secrets: Honjo. With its innovative spirit and a twist on traditional tastes, Honjo’s modern Japanese cuisine has captured the hearts (and stomachs) of locals and visitors alike – or, as their tasting menus highlight, Dreamers and Travellers. So if you are a foodie ready for an edible adventure, buckle your taste buds – things are about to get deliciously progressive.</p>



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<p>With the arrival of Executive Chef Sandro Montero’s new à la carte menu, Honjo takes diners on a spectacular culinary journey that pays homage to Japanese techniques while incorporating rich, global flavours. You may be wondering what in the world a South American chef is doing serving Japanese cuisine in Hong Kong, but never fear – Montero brings some serious flair to the dining scene that you won’t want to miss.</p>



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<p>The Peruvian culinary wizard’s almost 20 years of experience has taken him from the colourful streets of Lima to Brazil, Indonesia and beyond, armed with a fascinating take on Nikkei cuisine – Peruvian-Japanese fusion – that masterfully blends familiar tastes with unexpected elements. “My transition from Peruvian and Nikkei cuisine to Japanese dining at Honjo has been an exciting challenge,” shares the globetrotting chef, who landed in Hong Kong in October last year. “I believe my diverse background allows me to create culinary experiences that surprise and delight.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-1024x819.jpg" alt="" class="wp-image-85394" width="768" height="614" srcset="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-1024x819.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-350x280.jpg 350w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-768x614.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-1536x1229.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-2048x1638.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-200x160.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-800x640.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>He certainly delivers on this assertion. Honjo’s menu is a tantalising tapestry of gastronomical delights. From the very first bite of the unagi – a sweet, smoky fried eel sushi that’s dressed to impress with parmesan spicy sauce and a luscious tobiko mix – to a delicate hamachi salad drizzled with vibrant yuzu, your taste buds will be doing a happy little dance!</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-1024x819.jpg" alt="" class="wp-image-85393" width="768" height="614" srcset="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-1024x819.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-350x280.jpg 350w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-768x614.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-1536x1229.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-2048x1639.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-200x160.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-800x640.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>For those with a penchant for deep-sea delicacies, plump oysters luxuriate in a zesty yuzu, ponzu and sriracha dressing that won’t fail to leave you dreaming of ocean breezes and sandy shores. Who needs a beach when you can travel to Japan via Thailand and back with just a few mouthwatering bites? Lobster maki, meanwhile, is a truly extravagant roll, perfectly sous vide and topped with tempura asparagus and creamy mayo mentaiko sauce, that makes you question all past sushi experiences.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-1024x819.jpg" alt="" class="wp-image-85396" width="768" height="614" srcset="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-1024x819.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-350x280.jpg 350w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-768x614.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-1536x1229.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-2048x1638.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-200x160.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-800x640.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>If you’re into group outings, diving into one of Honjo’s tasting menus is highly recommended. Whether The Dreamer or The Traveller, each weaves a captivating culinary narrative through evolving seasonal dishes that shout creativity and passion. Inventive sake and wine pairings heighten the drama. “The inspiration behind the menus is capturing the journeys we take in life,” shares Montero. “Each experience is designed to encourage guests to return time and time again.”</p>


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<p>A chef is only as good as their team, and Chef Sandro is clearly a master of his art. “The team is the backbone of our kitchen, and every one of their contributions has shaped the vision for Honjo,” he elaborates. It shows, too – their harmonious work ethic and respect for ingredients breathe life into every dish, and a culture of joy and discipline is championed on each plate.</p>



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<p>Stepping into Honjo is like entering a vibrant dreamscape of colours and textures that nod to Japanese aesthetics. It’s not just dining; it’s an event with themed rooms that allow you to escape the mundane. You find yourself daydreaming about the next dish – a comforting, sweet-savoury bowl of seafood kamameshi, perhaps, cooked in an iron pot that will surely warm the heart and fill the soul.</p>



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<p>Whether you are a sushi novice or a raw-fish aficionado, Honjo’s modern Japanese cuisine offers a sensational experience that promises not only satisfaction but also surprises galore. Prepare your palate for an unforgettable journey – you might just find your new happy place in this delightful blend of tradition and innovation.</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="819" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-819x1024.jpg" alt="" class="wp-image-85400 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-819x1024.jpg 819w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-224x280.jpg 224w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-768x960.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-1229x1536.jpg 1229w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-1638x2048.jpg 1638w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-200x250.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-800x1000.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-scaled.jpg 2048w" sizes="(max-width: 819px) 100vw, 819px" /></figure></div>



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<p><em>Honjo. 1/F,&nbsp; 77-91 Queen’s Road West, Sheung Wan, Hong Kong</em></p>



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<p><em>Photos: Honjo  Video: Jack Fontanilla</em></p>


Nikkei Indulgence: A Peruvian-Japanese fusion master weaves culinary originality within the dreamscapes of Honjo


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<p>Clarence has become a new culinary beacon under the guidance of Executive Chef Christophe Schmitt, a fresh arrival from acclaimed Michelin-starred restaurants in France. As he unveils his inaugural dinner menu, the excitement is palpable. DeSchmitt seems utterly thrilled to dive into the vibrant melting pot that is Hong Kong. “My journey in Asia is not just a professional shift; it’s about rediscovering my love for food through fresh perspectives,” he shares.</p>
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<p>With chic décor combined with 25th-floor views that dazzle over bustling streets, the atmosphere removes any notion of pretentiousness while maintaining a refined aura. “It’s essential to create a space that feels both inviting and sophisticated,” notes the chef. And this restaurant achieves just that.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-1024x683.jpg" alt="" class="wp-image-85051" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Dinner opens with the beef tartare served in bone marrow topped with a side of baguette toast. This dish is a jazz concert of textures and flavours, where the robust richness of the marrow encounters the delicate nuances of tender raw beef, all while a crispy crostini adds a relay of crunch. Schmitt remarks: “I wanted to modernise classic dishes. This tartare honours French traditions but introduces different textures for a surprising and fresh experience.”</p>



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<p>Should you be seeking meat-less delight, look no further than beetroot and fresh goat cheese ravioli, a play of sweetness enveloped in divine pasta. The accompanying beetroot juice lends a colourful vibrance while ginger and lime pull everything into balance, revealing a dish that is as beautiful as it is delicious. Schmitt’s personal favourites infiltrate the menu; this ravioli harkens back to his admiration for artisanal goat’s cheese discovered in the South of France.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-1024x683.jpg" alt="" class="wp-image-85056" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-1536x1025.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>For those who find joy in the ocean’s gifts, smoked salmon with potato waffle dances over the palate, and BBQ octopus with potato foam delivers succulent tenderness that imparts warmth and satisfaction without crossing into heaviness. Clarence encourages patrons to embrace the camaraderie of shared dining; each dish has been crafted not only to tantalise the senses but also to foster moments of togetherness – the intent is for diners to savour flavours while creating memories alongside family and friends.</p>



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<p>Transitioning into mains, beef fillet and foie gras pithivier stands as a beacon of indulgence. The dish teams luxurious beef and foie gras encased in flaky pastry with a truffle vinaigrette salad. It’s a decadent juxtaposition of textures designed to transcend through freshness. Schmitt reflects on this creation, noting the artistry of the pastry craft: “Each element must blend into a harmonious experience.”</p>
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<p>Seafood aficionados will rejoice in skate wing cooked on the bone, where brown butter and spices add a depth that feels comforting. Paired with an endive and Comté salad, the freshness of the greens cuts through the richness of the fish – a perfect dance of flavours with each bite yielding a new sensory revelation.</p>



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<p>End your meal with the chef’s playful take on dessert. Croffle with salted caramel and Normandy milk ice cream steals the show, marrying the crispy delights of croissant-cum-waffle into one daring vessel of sweetness. And if your heart longs for warmth, hot chocolate moelleux, with its molten chocolate centre served with sumptuous ice cream, promises sweet surrender.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-1024x683.jpg" alt="" class="wp-image-85052" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Beyond the dishes lies a dining philosophy that emphasises seasonality and local ingredients, and Schmitt passionately invokes the necessity of this connection. The use of Japanese sea urchin, for instance, reflects his adaptability to local produce while maintaining the finesse of his French roots. “This balance highlights how local Asian ingredients can reinvent classic dishes,” he explains.</p>



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<p>Clarence’s carefully curated and affordably priced dinner menu offers an exceptional experience, reinforcing the new chef’s vision of a dining journey where every detail has been examined.</p>
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<p>True enough, Clarence is a testament to the magic unleashed when French tradition interlaces with the vibrant essence of Asia. Bon appétit!</p>



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<p><em><strong>Clarence</strong>, 25/F, H Code, 45 Pottinger Street, Central, Hong Kong</em></p>



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<p><em>&nbsp;Photos: Clarence &nbsp; Video: Jack Fontanilla &nbsp;</em></p>


Clarence De Lune: A new Michelin-starred chef lights up fresh French dining amid dazzling night views


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<p>The name Leela stems from the Hindu concept of ‘divine play’, and what better way to embody that than with a menu that dances between the ancient and the avant-garde? Chef Manav Tuli, an Indian gastronomy virtuoso, helms the kitchen with infectious passion and an innovative approach to traditional recipes. Each dish is a vibrant palette of colours and spices, telling its own story while being anchored in India’s rich culinary heritage.</p>



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<p>As the seasons change, so too does the menu, unveiling a slew of new creations crafted to tantalise the taste buds while paying homage to regional Indian inspirations. One standout is jackfruit and soya keema dabeli, an imaginative reinterpretation of a beloved street food from Gujarat that, with its tangy tamarind chutney and luscious caramelised onions, conjures the all-consuming sensation of strolling through the bustling markets of India.</p>


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<p>“My approach has always been to present food authentically while incorporating Ayurvedic principles and local ingredients,” explains Chef Tuli. “I believe in preserving the soul of Indian cuisine by honouring our roots while giving individual ingredients the attention they deserve through optimal cooking methods. This process is ever-evolving and represents an exciting journey for any chef.”</p>



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<p>A collaboration between Tuli – formerly of Chaat – and Yenn Wong’s Jia Group, Leela opened late last year and already has awards in the bag, including the prestigious Michelin Recommended Restaurant accolade. The modern Indian oasis is quickly becoming a must-visit destination for foodies and culture-seekers alike.</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-683x1024.jpg" alt="" class="wp-image-84818 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-768x1151.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-1025x1536.jpg 1025w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-1366x2048.jpg 1366w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-800x1199.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela_THRISSUR-CRAB-CURRY-2_edit-scaled.jpg 1708w" sizes="(max-width: 683px) 100vw, 683px" /></figure></div>



<p>If it’s culinary nostalgia you crave, look no further than the chef’s chicken tikka kulcha. This delightful dish fuses juicy grilled chicken with pillowy Indian flatbread, accompanied by marinated onions and an animated mint and tomato chutney. Chicken tikka mirza hasnu pays tribute to the court of Asaf-ud-Daulah, inviting anyone to savour char-grilled chicken infused with a symphony of spices such as cloves, cardamom and smoky mango powder.</p>


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<p>For seafood enthusiasts, tandoori squid emerges as a masterpiece, showcasing tandoor-charred U3 squid marinated in Kashmiri chilli. And if anyone considers lamb a monotonous affair, they’ll have to think again. Kandhari lamb chop morphs into a succulent delight with ginger juice and pomegranate marrying the rich flavours of Afghanistan’s Kandahar region.</p>



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<p>Diners can also indulge in duck jardaloo, a Parsi classic reimagined with duck breast, soaked in the divine sweetness of dried apricots, or savour the communal spirit of the chaat platter, a delicious array of tangy Indian snacks that traces its roots back to the reign of Emperor Shah Jahan. But beyond just tantalising flavours, it champions sustainability. Chef Tuli ensures that the ingredients are local and fresh, embodying the ethos of using seasonal produce to minimise environmental impact while delivering peak flavour. Lotus root and edamame pulao is just one example of this commitment, using locally sourced ingredients like lotus and edamame in a refreshing medley that speaks both to the land and the palate.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/12/Leela-Monkfish-Musallam_edit-1024x683.jpg" alt="" class="wp-image-84817" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2024/12/Leela-Monkfish-Musallam_edit-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela-Monkfish-Musallam_edit-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela-Monkfish-Musallam_edit-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela-Monkfish-Musallam_edit-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela-Monkfish-Musallam_edit-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela-Monkfish-Musallam_edit-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/12/Leela-Monkfish-Musallam_edit-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“I aspire for guests to leave with a sense of discovery connected to Indian cuisine’s essence – experiencing its depth of flavours and cultural significance through each dish telling a story rooted in my culinary journey across India’s diverse traditions,” he notes. “Dining at Leela should be more than just a meal; it should be an exploration of Indian culinary heritage that fosters connection and curiosity about what Indian cuisine offers beyond typical expectations.”</p>



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<p>The dining escapism at Leela is not just about feeding the body, but nourishing the spirit with each delightful bite. It’s more than a meal; it’s an experience that connects you to the heart and soul of Indian cuisine – a vibrant montage of spices, history and joy. Whether you’re a connoisseur of Indian flavours or a curious newcomer, the culinary playground at Leela promises to captivate your senses. Gather your friends and jump into this immersive Indian feast that celebrates food, culture and the art of communal dining like no other.</p>



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<p><em><strong>LEELA</strong>, Shop 301-310, Lee Garden Three, 1 Sunning Rd, Causeway Bay, Hong Kong&nbsp;</em></p>



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Palate Playground: Modern Indian wonderland Leela is joyfully rooted in the flavours of a vast culinary heritage 


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<p>It’s 12:30 pm on a breezy autumn afternoon in Sheung Wan, but in the Racines kitchen, dinner is already in full swing. Backs are curved over dough that will soon become sourdough loaves, the evening’s sorbet is well in hand, and beloved signature staples are being prepped. The restaurant itself is homey and unhurried, with an easy-going vibe that hides the greater ambitions of the chefs. Not to mention, the surprising choice of ’90s to early 2000s hip-hop playing in the background.</p>



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<p>Designed around an illustration of a seedling and its roots (‘racines’ in French), the cascading tasting menu showcases the finest seasonal ingredients and celebrates the rich culinary traditions of the South of France. Nestled in the heart of Hong Kong, this petite restaurant garnered a well-deserved Michelin star this year, solidifying its status as a must-visit destination for food enthusiasts.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-5-1024x683.jpg" alt="" class="wp-image-83864" srcset="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-5-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-5-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-5-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-5-1536x1025.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-5-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-5-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-5-800x534.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>“I want our guests to feel a sense of comfort in our dining room, to relax and enjoy each dish and the elements we’ve created to reflect the autumn season,” says executive chef and co-owner Romain Dupeyre, who was raised in Nice. His co-chef, co-owner and best friend, Adrien Castillo, was a fellow apprentice at La Chèvre d’Or on the French Riviera nearly 20 years ago.</p>



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<p>“We want to offer our guests a sense of fulfilment from the quality and creativity on their plates and enable them to feel connected to the experience, especially at our chefs’ counter where they can have a front-row seat to the team’s creative process and interact with us.”</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-683x1024.jpg" alt="" class="wp-image-83869 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-768x1151.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-1366x2048.jpg 1366w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-800x1199.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-45-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure></div>



<p>The six-course dinner tasting menu begins and ends with a humble vegetable reimagined in unexpected ways. The opening act, Camus Artichoke, is an inventive take on traditional duck-and-walnut salade Landaise. It expertly balances earthy notes with the vibrant flavours of southern France, creating a delightful medley that awakens the senses.</p>



<figure class="wp-block-image size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-36-1024x683.jpg" alt="" class="wp-image-83867" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-36-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-36-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-36-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-36-1536x1025.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-36-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-36-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-36-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure>



<p>“I love to put a unique twist and artistry to each dish to spark curiosity and take our guests on a discovery of new tastes and textures,” says Chef Dupeyre. “I hope to ignite a sense of excitement and wonder about the culinary possibilities of the ingredients, and so far, it’s been very well received. Guests are often surprised when this dish is presented, because it’s not how they would have had it before, but they’re open to it, and delighted by it.”</p>



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<p>The third course is a particular standout: Mediterranean red mullet, which pays homage to the classic bouillabaisse. The dual preparation of the fish is a bold culinary statement. For the first, a cold dish, the mullet is air-dried for three days, intensifying its flavour while imparting a delicate texture. Cured in a blend of salt, sugar, lemon and orange juice, it’s both refreshing and rich. The second preparation sees the fish pan-fried to perfection, the subtle crispiness complementing the tender flesh.</p>



<figure class="wp-block-image size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Golden-Threadfin-Seabream-1st-Preparation-2_p-1024x683.jpg" alt="" class="wp-image-83871" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Golden-Threadfin-Seabream-1st-Preparation-2_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Golden-Threadfin-Seabream-1st-Preparation-2_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Golden-Threadfin-Seabream-1st-Preparation-2_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Golden-Threadfin-Seabream-1st-Preparation-2_p-1536x1025.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Golden-Threadfin-Seabream-1st-Preparation-2_p-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Golden-Threadfin-Seabream-1st-Preparation-2_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Golden-Threadfin-Seabream-1st-Preparation-2_p-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure>



<p>Brittany pigeon and Brandt beef from California, both elevated to new heights as main-course choices, are faultless. The pigeon, paired with figs at their seasonal peak, presents a perfect harmony of sweetness and rich, savoury flavours. Meanwhile, the ribeye flank, kissed by the smoky essence of a binchotan grill, embodies the heartiness of the season. The beef is enhanced by a selection of seasonal ingredients that deepen its flavour profile.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-683x1024.jpg" alt="" class="wp-image-83873" width="342" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-768x1151.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-1025x1536.jpg 1025w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-1366x2048.jpg 1366w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-800x1199.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/11/Racines-Pigeon-4-scaled.jpg 1708w" sizes="(max-width: 342px) 100vw, 342px" /></figure></div>


<p>Following the cheese course served with house-made sorbet, Jerusalem artichoke takes centre stage, defying traditional dessert expectations. The chefs skilfully transform this root vegetable into a sweet finale that captures the essence of autumn. It’s an unexpected twist that not only surprises the palate but also leaves a lasting impression, marking a memorable end to the meal.</p>



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<p>Complete with a root chandelier and a dining countertop engraved with the Chinese characters for prosperity and power, Racines provides irrefutable assurance that rustic dining is not and should not be at all intimidating. More than good food and more than a gateway to French cuisine, it is a sign of the times that beautifully marries tradition with innovation.</p>



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<p><em><strong>Racines</strong>, 22 Upper Station Street, Sheung Wan, Hong Kong. </em></p>



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<p><em>Photos: Racines &nbsp; Video: Jack Fontanilla</em></p>


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