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<p>You know the drill when heading up The Peak: you take the tram that feels like it’s about to tip over backward, you get to the top, and suddenly you are staring at one of the most ridiculous city views on earth – Victoria Harbour sparkling like it’s trying to outshine the tourists taking selfies. And now, in The Peak Tower, they’ve dropped a spot that’s basically saying, ‘Yeah, the view is great, but wait till you taste Shanghai dumplings in our chill surroundings.’</p>



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<p>Petit Jardin is the cool younger sibling of Jardin de Jade, the iconic Shanghai restaurant brand whose first Hong Kong outpost, in Wan Chai, has long attracted sophisticates who savour xiao long bao like it’s fine art. The new Peak arrival grasps that heritage, dials down the white-tablecloth stiffness, and turns it into a bastion of contemporary casual dining with a Jiangnan twist, blending Huaiyang delicacy and Shanghainese soul.</p>



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<p>The first thing that hits you as you step inside is the stylish décor. A bespoke design of curvy lines and colourful mosaics hiding little symbols like rice grains and river fish is artsy but not pretentious. It transports you into a modern Jiangnan garden – but one with an Instagram filter and harbour views. The mosaic wall at the entrance is genius. It’s shaped like a giant xiao long bao with the character 品 (taste/appreciate) hidden within, plus a cheeky ‘I&nbsp;Love Xiao Long Bao’.</p>



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<p>We start with the Signature Cold Appetiser Platter – five little bites that wake up your mouth like a gentle alarm clock. Drunken chicken soaked in Shaoxing wine (boozy but elegant); vegetarian ‘abalone’ that’s somehow convincing; black-and-white fungus for that crunchy texture; marinated tomatoes with preserved plum (tangy-sweet perfection); and Sichuan-style cucumber that bites back just enough. In the appetiser equivalent of foreplay, it teases you for what&#8217;s next.</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/2026/02/Petit-Jardin_Signature-Cold-Appetizer-Platter_招牌冷盤五小福_H.jpg" alt="" class="wp-image-90275" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Cold-Appetizer-Platter_招牌冷盤五小福_H.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Cold-Appetizer-Platter_招牌冷盤五小福_H-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Cold-Appetizer-Platter_招牌冷盤五小福_H-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Cold-Appetizer-Platter_招牌冷盤五小福_H-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Cold-Appetizer-Platter_招牌冷盤五小福_H-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Which, in our case, is the Signature Jiangnan Gua Bao Platter, replete with soft, pillowy buns you stuff yourself. There’s rich, sticky twice-cooked pork, stir-fried beef with leeks, shredded chicken and cucumber, plus pickled cabbage, sesame sauce and radish to mix and match like you’re building your own edible Lego set. Every bite is a flavour party: sweet, savoury, crunchy, soft. It’s casual luxury in a bun.</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/2026/02/Petit-Jardin_Signature-Jiangnan-Gua-Bao-Platter_招牌江南刈包拼盤_H-.jpg" alt="" class="wp-image-90276" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Jiangnan-Gua-Bao-Platter_招牌江南刈包拼盤_H-.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Jiangnan-Gua-Bao-Platter_招牌江南刈包拼盤_H--373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Jiangnan-Gua-Bao-Platter_招牌江南刈包拼盤_H--768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Jiangnan-Gua-Bao-Platter_招牌江南刈包拼盤_H--200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Signature-Jiangnan-Gua-Bao-Platter_招牌江南刈包拼盤_H--800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The star, though, is Shanghai Juicy Trio Assorted Xiao Long Bao. There’s original (the classic pork-soup explosion), vegetarian (a fresh medley of mushrooms, wood ear, baby corn and carrots), and mala (numbing spice). With thin skins and juicy insides, the colours white, green and red are a dim-sum traffic light that says ‘go, go, go’.</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/2026/02/Petit-Jardin_Shanghai-Juicy-Xiao-Long-Bao_上海小籠包_Group-Shot_H.jpg" alt="" class="wp-image-90277" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Shanghai-Juicy-Xiao-Long-Bao_上海小籠包_Group-Shot_H.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Shanghai-Juicy-Xiao-Long-Bao_上海小籠包_Group-Shot_H-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Shanghai-Juicy-Xiao-Long-Bao_上海小籠包_Group-Shot_H-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Shanghai-Juicy-Xiao-Long-Bao_上海小籠包_Group-Shot_H-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Shanghai-Juicy-Xiao-Long-Bao_上海小籠包_Group-Shot_H-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>We also try Stir-fried Rice Cake with Pork and Vegetable, a lighter take on the usual heavy-soy versions that lets the natural sweetness of the ingredients shine. Mapo Tofu with Snapper Fillet, featuring tender fish in a spicy sauce over springy shrimp-roe noodles, is fusion without trying too hard.</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/2026/02/Petit-Jardin_Mapo-Tofu-with-Snapper-Fillet-Served-with-Noodle-with-Shrimp-Roe-and-Dried-Shrimp_麻婆豆腐鯛魚片配蝦籽蝦乾蔥油拌麵_H.jpg" alt="" class="wp-image-90278" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Mapo-Tofu-with-Snapper-Fillet-Served-with-Noodle-with-Shrimp-Roe-and-Dried-Shrimp_麻婆豆腐鯛魚片配蝦籽蝦乾蔥油拌麵_H.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Mapo-Tofu-with-Snapper-Fillet-Served-with-Noodle-with-Shrimp-Roe-and-Dried-Shrimp_麻婆豆腐鯛魚片配蝦籽蝦乾蔥油拌麵_H-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Mapo-Tofu-with-Snapper-Fillet-Served-with-Noodle-with-Shrimp-Roe-and-Dried-Shrimp_麻婆豆腐鯛魚片配蝦籽蝦乾蔥油拌麵_H-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Mapo-Tofu-with-Snapper-Fillet-Served-with-Noodle-with-Shrimp-Roe-and-Dried-Shrimp_麻婆豆腐鯛魚片配蝦籽蝦乾蔥油拌麵_H-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Mapo-Tofu-with-Snapper-Fillet-Served-with-Noodle-with-Shrimp-Roe-and-Dried-Shrimp_麻婆豆腐鯛魚片配蝦籽蝦乾蔥油拌麵_H-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Drinks lean into Chinese-inspired creativity. The Rosé Bloom cocktail, headlined by Mei Kuei Lu (Chinese rose liqueur), is a dreamy pink mix of apple, lemon, rose syrup and bubbles. The lavender-scented Cloud Dream looks like a piece of the sky fell in your glass. Going non-alcoholic? Wellness meets wow in Osmanthus Pear with salty milk foam.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="1024" height="768" src="https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H.jpg" alt="" class="wp-image-90283" srcset="https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H-800x600.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<p>Petit Jardin takes tradition, adds playfulness, pairs it with killer views, and serves it with a side of ‘relax, you’re on holiday’. You leave full, happy and maybe a little tipsy from the third floral cocktail. If you’re up The Peak, skip the overpriced tourist traps and head here. Your taste buds (and your Instagram) will thank you.</p>



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<p>And beyond the food and views, Petit Jardin offers a sanctuary where you can unwind after the crowds and chaos of the city below. It’s a place to linger, sip, and soak in the tranquility of the garden-like atmosphere, all while enjoying the luxurious comfort that makes every visit memorable. Whether it’s a casual lunch or a relaxed dinner, the restaurant’s ambiance invites you to slow down and savor the moment.</p>



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<p><em>Text: Joseff Musa&nbsp;&nbsp;&nbsp; Photos: Petit Jardim</em></p>


Bao Wow: Petit Jardin beds down up high with exquisite dumplings, innovative cocktails and breathtaking vistas


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<p>Sun and sea breeze, the scent of freshly baked bread and vibrant plates of pasta and pizza beckon you to unwind at La Baia. This all-day dining oasis on the Kai Tak Sports Park waterfront is all about creating a laid-back, family-friendly atmosphere that makes every meal feel like a holiday.</p>



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<p>At your first few steps into La Baia, you will be transported: walls are painted with ocean hues; cosy banquettes invite lingering conversations; and the gentle sway of a woven fabric installation overhead mimics the waves. The interior is a coastal dream of curved lines, natural materials like wood and stone, and lush greenery that bring the seaside indoors. As day turns to dusk, the space glows with bamboo-inspired pendant lamps, casting a golden, island-vacation vibe that instantly relaxes you.</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/2026/01/La-Baia-A-La-Carte-Selection-with-Interior-1-822x1024.jpg" alt="" class="wp-image-89827" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-A-La-Carte-Selection-with-Interior-1-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-A-La-Carte-Selection-with-Interior-1-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-A-La-Carte-Selection-with-Interior-1-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-A-La-Carte-Selection-with-Interior-1-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-A-La-Carte-Selection-with-Interior-1-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-A-La-Carte-Selection-with-Interior-1-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-A-La-Carte-Selection-with-Interior-1-800x996.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<p>Chef Sidhu Lakhveer Singh, the culinary maestro behind La Baia, shares his passion: “We cook as if feeding our own family – small batches, no shortcuts, olive oil poured generously.” It’s this genuine approach that shines through in every dish. With more than a decade of experience in European kitchens, Chef Sidhu’s philosophy is simple: “Less is more, if the less is perfect.” His signature dishes are honest, flavourful and rooted in tradition, yet approachable for modern diners.</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/2026/01/La-Baia-Appetiser-Salmon-Tartare-Calamari-Fritti-1.jpg" alt="" class="wp-image-89829" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Appetiser-Salmon-Tartare-Calamari-Fritti-1.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Appetiser-Salmon-Tartare-Calamari-Fritti-1-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Appetiser-Salmon-Tartare-Calamari-Fritti-1-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Appetiser-Salmon-Tartare-Calamari-Fritti-1-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Appetiser-Salmon-Tartare-Calamari-Fritti-1-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The menu is a celebration of Italy’s heart and soul, with a Mediterranean twist. Starters like Calamari Fritti come with zesty lemon aioli, and Salmon Tartare is a fresh medley of avocado and pickled fennel, perfect for sharing and kicking off the meal with style. The hearty, house-made pastas are a revelation. Sea Urchin Aglio e Olio Linguine, coated in a rich sea-urchin emulsion and garlic confit, is decadent without being overwhelming, a true umami bomb that highlights the chef’s mastery of seafood.</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/2026/01/La-Baia-Lunch-Selection-b.jpg" alt="" class="wp-image-89819" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>He explains, “Every Tuesday and Friday, I wake up early to pick the best ingredients from wet markets. Tomatoes that smell like summer? They go straight into tonight’s sauce.” This dedication to freshness and seasonality ensures each dish is vibrant and authentic. Imported essentials like Parmesan and anchovies are complemented by locally sourced vegetables and herbs, creating a menu that is both authentic and sustainable.</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/2026/01/La-Baia-Lunch-Burrata-Salad-822x1024.jpg" alt="" class="wp-image-89825" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-800x997.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<p>Pizza fans will be delighted with La Baia’s Neapolitan-style pies, crafted from Italian ‘00’ flour and fermented for 24 hours. Diavolo Calabrese, topped with spicy Italian salami and a hint of spicy honey, is a fiery delight, while Tropicana, with ham and pineapple, adds a sweet tropical twist. Chef Sidhu emphasises, “Our dough is all about craftsmanship – slow fermentation, careful baking – to achieve that perfect chewy crust.”</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/2026/01/La-Baia-Main-Roasted-Chicken-copy-822x1024.jpg" alt="" class="wp-image-89822" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-800x997.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<p>For mains, Herb Roast Chicken, dry-aged for three days, is a standout, served with lemon-rosemary sauce and creamy Parmigiano polenta. Beef Short Ribs, so tender they fall off the bone, come with roasted baby carrots and a rich sauce. And don’t miss the Grilled Octopus: succulent, smoky and paired with pickled red onions for a tangy contrast.</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/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries.jpg" alt="" class="wp-image-89823" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>La Baia also caters to the lively, family-oriented crowd with weekend brunches. From Eggs Benedict on sourdough to a juicy Steak &amp; Eggs, the menu is flexible and fun. Want to elevate your brunch? Opt for a refreshing Spritz or a classic Bellini. The relaxed pace and pet-friendly outdoor patio make it perfect for leisurely mornings with loved ones, furry friends included.</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/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-822x1024.jpg" alt="" class="wp-image-89824" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-800x997.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<p>Chef Sidhu’s advice? “Slow down, taste everything, and enjoy the moment.” His team shares his passion, starting each shift with a tasting to ensure every dish meets their high standards. “Happiness is seeing a three-year-old clap for gnocchi and grandparents asking for the recipe,” he says with a smile.</p>


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<p>Looking ahead, the chef envisions La Baia as an extension of the neighbourhood’s living room. He plans to stay connected with the Kai Tak community, offering early mornings for espresso and late nights for limoncello. His goal? To keep the kitchen lively and the spirit of family alive for generations to come.</p>



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<p><em><strong>La Baia </strong>DC-010, G/F, Dining Cove, Harbour Front, Kai Tak Sports Park, 38-39 Shing Kai Road, Kowloon City. </em><strong>Tel: </strong><em>2253 6686</em></p>



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<p><em>Text: Joseff Musa&nbsp;&nbsp;&nbsp; Photos: La Baia</em></p>


Dough to Dusk: Pizza on the crest of a Kai Tak wave – La Baia’s laid-back Italian vibe delights


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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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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_TRIGLIA-RIPIENA-3.jpg" alt="" class="wp-image-88505" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_TRIGLIA-RIPIENA-3.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_TRIGLIA-RIPIENA-3-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_TRIGLIA-RIPIENA-3-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_TRIGLIA-RIPIENA-3-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_TRIGLIA-RIPIENA-3-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<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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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_Wine-1.jpg" alt="" class="wp-image-88512" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_Wine-1.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_Wine-1-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_Wine-1-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_Wine-1-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grissini_Wine-1-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<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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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-broken-candele-pasta-with-chef-shaving-cheese-1-822x1024.jpg" alt="" class="wp-image-88513" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-broken-candele-pasta-with-chef-shaving-cheese-1-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-broken-candele-pasta-with-chef-shaving-cheese-1-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-broken-candele-pasta-with-chef-shaving-cheese-1-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-broken-candele-pasta-with-chef-shaving-cheese-1-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-broken-candele-pasta-with-chef-shaving-cheese-1-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-broken-candele-pasta-with-chef-shaving-cheese-1-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-broken-candele-pasta-with-chef-shaving-cheese-1-800x997.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<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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<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-3-1024x640.jpg" alt="" class="wp-image-88082" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-3-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-3-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-3-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-3-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-3-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-3-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-3.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<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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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Assorted-Mushrooms-with-Golden-Spoon-金匙一口脆-1024x640.jpg" alt="" class="wp-image-88085" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Assorted-Mushrooms-with-Golden-Spoon-金匙一口脆-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Assorted-Mushrooms-with-Golden-Spoon-金匙一口脆-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Assorted-Mushrooms-with-Golden-Spoon-金匙一口脆-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Assorted-Mushrooms-with-Golden-Spoon-金匙一口脆-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Assorted-Mushrooms-with-Golden-Spoon-金匙一口脆-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Assorted-Mushrooms-with-Golden-Spoon-金匙一口脆-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/Chinesology-Assorted-Mushrooms-with-Golden-Spoon-金匙一口脆.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<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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<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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<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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<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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<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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<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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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/Poulet-de-Simone_JP-2-copy.jpg" alt="" class="wp-image-87778" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/Poulet-de-Simone_JP-2-copy.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/Poulet-de-Simone_JP-2-copy-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/09/Poulet-de-Simone_JP-2-copy-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/Poulet-de-Simone_JP-2-copy-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/Poulet-de-Simone_JP-2-copy-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<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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<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>An evening at Porterhouse is like stepping into the clouds – literally – and a whole new world of dining. Perched on the 24th floor of Lan Kwai Fong’s California Tower, this iconic restaurant has traded its traditional steakhouse roots for a lively, inclusive and visually stunning communal experience that perfectly captures Hong Kong’s vibrant multicultural spirit. With sweeping skyline views, a playful yet sophisticated atmosphere, and a menu that champions ‘Small Plates, Big Joy’, Porterhouse is redefining what it means to dine together in the city’s heart.</p>



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<p>Executive Chef Michael ‘Mick’ Bolam, the well-travelled Australian culinary mastermind behind this transformation, outlines his vision: “Our focus is on creating simple, genuine dishes that showcase the quality of our ingredients.”</p>
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<p>Sharing menus are inspiring and often daring. Ours begins with Milk of the Tiger, a delicate, fresh scallop bathed in buttermilk and coconut milk, topped with Mexican ancho chilli oil. It’s a beautiful way to awaken the senses, balancing sweetness with a smoky kick. As Bolam puts it, “Our dishes are about honest flavours; simple, genuine, yet refined.” You can really taste that philosophy here. This dish sets the tone for the evening: a celebration of fresh ingredients crafted with mindful simplicity.</p>


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<p>Moving on, ‘Bang Bang’ Shrimp is an instant hit – crispy, spicy and coated in Chef Mick’s signature ‘danger sauce’. It’s the kind of snack that makes you want to double down and order more. The shrimp are wrapped in a flaky brik pastry that crunches satisfyingly with each bite, making it perfect for sharing. It’s one of those small plates that makes you feel like you’re part of a large, lively gathering rather than dining with just one close friend.</p>
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<p>The menu’s fusion twist shines brightest with the next arrival, Uni Toast. Toasted charcoal bread cradles a generous heap of creamy sea urchin, topped with salmon roe and shiso leaf. It’s a luxurious bite that transports you straight to the coast, blending Asian oceanic flavours with a Western-style presentation. The chef explains: “We respect traditional techniques but aren’t afraid to push boundaries.” That’s evident here; it’s a dish that’s both familiar and fearless.</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/2025/08/opt-2-Porterhouse-Bar-Snack-Uni-Toast-Shiso-Leaf-Salmon-Roe-Zest-1024x650.jpg" alt="" class="wp-image-87366" width="768" height="488" srcset="https://www.gafencushop.com/wp-content/uploads/2025/08/opt-2-Porterhouse-Bar-Snack-Uni-Toast-Shiso-Leaf-Salmon-Roe-Zest-1024x650.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-2-Porterhouse-Bar-Snack-Uni-Toast-Shiso-Leaf-Salmon-Roe-Zest-441x280.jpg 441w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-2-Porterhouse-Bar-Snack-Uni-Toast-Shiso-Leaf-Salmon-Roe-Zest-768x487.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-2-Porterhouse-Bar-Snack-Uni-Toast-Shiso-Leaf-Salmon-Roe-Zest-1536x975.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-2-Porterhouse-Bar-Snack-Uni-Toast-Shiso-Leaf-Salmon-Roe-Zest-2048x1300.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-2-Porterhouse-Bar-Snack-Uni-Toast-Shiso-Leaf-Salmon-Roe-Zest-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-2-Porterhouse-Bar-Snack-Uni-Toast-Shiso-Leaf-Salmon-Roe-Zest-800x508.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


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<p>The Tableside Surf &#8216;n&#8217; Turf Style Wagyu Beef Tartare is an edible spectacle that will leave you awestruck! Imagine a luxurious canvas awaiting your artistic touch. With a medley of intriguing ingredients, including the savory Lap Cheong sausage and the oceanic burst of salmon roe, you&#8217;ll be the maestro of your own gastronomic masterpiece. The experience is as much about the theatre as it is about the taste – savoring each delicate bite is like unwrapping a present on your palate.</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="717" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4-717x1024.jpg" alt="" class="wp-image-87389 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4-717x1024.jpg 717w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4-196x280.jpg 196w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4-768x1097.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4-1075x1536.jpg 1075w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4-1434x2048.jpg 1434w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4-200x286.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4-800x1143.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Dishes-with-Chinese-Ingredients-1-4.jpg 1693w" sizes="(max-width: 717px) 100vw, 717px" /></figure></div>



<p>But if you crave something more substantial, the Roasted Bone Marrow is a soul-warming indulgence. Imagine a tender, velvety bone marrow experience, elevated by the subtle nuances of Cambodian pepper and salt, all wrapped in a fragrant herb salad and served with crispy sourdough bread – the perfect comfort food to wrap your senses around.</p>



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<p>For something heartier, Lamb Skewer is a revelation. Marinated overnight and grilled to perfection, each tender piece is served with a sweet Gorgonzola dressing and poached pear, an unexpected yet harmonious pairing.</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="791" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-791x1024.jpg" alt="" class="wp-image-87386 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-791x1024.jpg 791w, https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-216x280.jpg 216w, https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-768x995.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-1186x1536.jpg 1186w, https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-1581x2048.jpg 1581w, https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-200x259.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-800x1036.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/08/Lam-Porterhouse-Appetiser-Lamb-Skewer-Merlot-Vinegar-Gorgonzola-Dolce-Pear-3-scaled.jpg 1976w" sizes="(max-width: 791px) 100vw, 791px" /></figure></div>



<p>And then, for the grand finale, the dessert recommendation: house-made Hong Kong milk tea ice cream. Rich, gooey and decadently sweet, it’s the perfect shareable treat for two, sealing the meal with a lush, comforting note.</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/2025/08/opt-Porterhouse-Interior-Main-Dining-Room-1-1024x671.jpg" alt="" class="wp-image-87458" width="768" height="503" srcset="https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Interior-Main-Dining-Room-1-1024x671.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Interior-Main-Dining-Room-1-427x280.jpg 427w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Interior-Main-Dining-Room-1-768x504.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Interior-Main-Dining-Room-1-1536x1007.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Interior-Main-Dining-Room-1-2048x1343.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Interior-Main-Dining-Room-1-200x131.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/08/opt-Porterhouse-Interior-Main-Dining-Room-1-800x525.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>As our night out draws to a close, Chef Mick’s vision is crystal clear. “Creating memorable, culturally rich dining experiences isn’t just about the food,” he shares. “It’s about the stories we tell and the connections we make.” And true enough, at Porterhouse that vision is now soaring alongside the city’s breathtaking skyline.</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>



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


Steak Reclaimed: Sharing plates showcasing simple, honest flavours are the new dining highs at Porterhouse


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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>As the sun beams down on a Monday afternoon in Lyndhurst Terrace, Central, the city is alive with movement. Among the thrumming heartbeat of the metropolis, Michael Larkin makes his entrance at Lala, the restaurant he co-founded this February, still sporting his motorcycle helmet like a badge of honour. Having hopped off his bike and shaken off the remnants of his morning errands, he is ready to dive into the world of culinary creation – and just for today, magazine modelling.</p>



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<p>Larkin chuckles as he glances around the vibrant Parisian-style eatery adorned with lush greenery and the tantalising aroma of exquisitely crafted dishes. “This is a different kind of day for me,” he admits, positioning the helmet on the nearest table. “Most mornings, I wake up early in my home away from Central, get in my step count barefoot, and whip up breakfast for my girlfriend and our two dogs. It’s a soothing start before the restaurant chaos.”</p>



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<p>The serial culinary co-founder reflects on the reality of restaurant ownership with a hint of a grin. “I have to do almost everything. Is it tiring? Yes. But is it efficient? Absolutely. I want specific results, so I opt to do things myself – from décor plants to spoons and forks, ingredients, and everything in between.”</p>



<h3 class="wp-block-heading">Flavourful childhood</h3>



<p>Larkin’s journey into the world of food and hospitality did not spring from the ordinary, but rather from a rich tapestry of experiences spun by his parents. Their establishment, The Dubliner ¬– the first Irish pub in Romania – created a vibrant backdrop to his childhood. For young Michael, the pub was a home, and the patrons, his extended family.</p>



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<p>“My parents opened the pub [in 1994], and it was an instant hit,” he says with nostalgia. “I spent my days there, doing my homework, washing glasses, and learning from the regulars. We treated every guest like family. We ate together, played games, celebrated, and mourned losses – they were my friends.”</p>



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<p>This profound understanding of community and hospitality has shaped his welcoming approach at Lala. “My dad was a fantastic cook,” he adds. “Hosting was his love language, which inspired my passion for cooking. It became less about the food and more about bringing people together.”</p>


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<h3 class="wp-block-heading">Lessons from London</h3>



<p>Before landing in Hong Kong hospitality management almost a decade ago, Larkin honed his skills in the culinary hotbed of London. The experience was electric, mentoring under industry greats and realising his potential in the competitive market. “I was inspired by the energy around me,” he recalls. “One pivotal moment was looking at the managers above me and asking, ‘What is stopping me from doing what they’re doing?’ The answer was nothing.”</p>



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<p>When he finally took that leap into entrepreneurship, he understood the challenge that awaited him. “I knew I couldn’t rely on working for others forever. You hit those glass ceilings, and it stifles your growth. I preferred to create my own opportunities,” he states earnestly. In 2021, he co-founded late-night venue Quality Goods Club in Hollywood Road, and the following year Artifact Bar in Jardine House.</p>



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<p>Mentorship played a formidable role in his development, particularly having the chance to work under Jonathan Murray, a consultant renowned for his unwavering standards. “Jonathan taught me what it means to be ruthless with quality,” he affirms. In his three years at Yenn Wong’s Jia Group, he crossed paths with French chef Franckelie Laloum, formerly of Louise and now his partner at Lala. “Having mentors like Yenn Wong and Franckelie by my side throughout the founding of Lala instilled in me the power of perseverance and resilience,” he says.</p>



<h3 class="wp-block-heading">Cue La La</h3>



<p>Larkin and Laloum realised they needed to design a concept that stood out in Central’s competitive dining scene. “We were mindful that we were entering a post-Covid era and people would be more conscious of their dining experiences,” he explains. “So, we focused on going back to the basics – giving people what they want.”</p>



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<p>Lala – named after the first two letters of the duo’s surnames – isn’t just another restaurant; it’s an approachable haven tailored for the community, which is significant in a city where trends fluctuate rapidly. Larkin emphasises that compromised quality is not an option. “Hongkongers are discerning. We focus on balance – quality ingredients and cooking that provide great value,” he stresses.</p>



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<p>Consistency is critical, too. “It’s easy to be good for one day, but to do it for 365 days a year? That’s the challenge,” he muses, noting that he treats every dining experience like a maestro conducting an orchestra.</p>


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<h3 class="wp-block-heading">Spurs of success</h3>



<p>For him, success transcends mere financial gain. “I’m super competitive and quickly get bored,” he confesses. “I love the challenge of creating memorable experiences for our guests. When our dining room buzzes with joy, it’s music to my ears – it’s beautiful to be part of that.”</p>



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<p>Defining success extends beyond the walls of Lala. It introduces a deeper conversation about happiness: “Success isn’t synonymous with happiness. They’re distinct. Happiness comes from being on the path to success – working hard and enjoying the ride.”</p>



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<p>He shares his personal benchmark for measuring success in an ever-evolving industry: “Cities and trends change; staying adaptable is crucial. If venues don’t pivot, they’ll find themselves struggling.” And as for his secret to maintaining a healthy work-life balance? A serious commitment to fitness and a peaceful escape.</p>



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<p>“Lamma Island is my oasis,” he declares, his face lighting up. “Waking up to bird songs, a stroll to the beach with my dogs. It provides a respite from the intense restaurant life.” The support of his girlfriend, Alexia, is equally vital; slipstreaming into his professional journey, she helps select his outfits and ensures he brings balance into his life.</p>



<h3 class="wp-block-heading">Here to serve</h3>



<p>As Larkin reflects on the essence of happiness, he acknowledges the struggles many face in the hospitality sector. “It’s not easy,” he states bluntly. “The hours are brutal; managing relationships and mental health can be tough. I prioritise staying healthy and away from excessive drinking; that gives me the best chance to succeed.”</p>



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<p>For aspiring restaurateurs, he shares wise counsel. “Don’t expect it to be easy; it rarely is. Know that if it were uncomplicated, anyone could do it. Embrace the struggle because that’s what makes life rich,” he encourages, a knowing smile cracking his focus. As we wrap up the interview, Alexia makes a surprise appearance, bringing a burst of warm geniality into the room. Her presence serves to remind him of the support system that fuels his endeavour.</p>



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<p>“I’ve been calling Hong Kong my home for quite some time now,” he concludes, gazing out into the cityscape. “Its diverse offerings reflect the duality I strive for: the hustle of a city and the calm of an island. Lala embodies that balance – offering authentic, exquisite food while embracing a relaxed and welcoming atmosphere.”</p>



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<p>With a wave, he dismisses the notion of separation between the busy city glamour and the tranquillity of home, both personally and professionally. In the beautiful madness of Hong Kong, Michael Larkin has found ways to cultivate not just a restaurant but a lifestyle filled with joy, quality and community.</p>


Full Throttle: From motorbike dashing to restaurant dreams, Michael Larkin rides the crest of culinary adventure


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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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<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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<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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<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>


Tag: dining