Fans of the whole farm-to-table, nose-to-tail, minimum waste, no service charge thing will be thrilled to hear Italian favourite Linguini Fini is returning to Hong Kong, this time setting up shop on Elgin Street. Former hits and new signature dishes will be whipped up from local farm ingredients, and this time the restaurant has its own tomato and herb garden out back!
Have your fill of winter warmers at the Hyatt Regency Hong Kong this month. Every diner at the buffet will receive a complementary Fish Maw Delicacy alongside the unlimited Japanese, Chinese, Indian and Western cuisine. In January the choice will be between Braised Fish Maw with Goose Web, and Double-Boiled Fish Maw Soup with Dried Yam, Wolfberries and Pork Rib.
Former Government House chef heads newbie Lai Bun Fu
Having only opened on Dec. 18, new Central concept Lai Bun Fu is one to check out this month. Dine like a dignitary under the guidance of Chef Chung King Leung, who formally fed the likes of George W Bush and Margaret Thatcher (don’t let that put you off) at the Chief Secretary’s residence and, most recently, Government House. The menu is packed with Chef Chung’s signature Chinese dishes, including Sifu’s Crispy Chicken, Foie Gras Prawn Cutlets on Toast, Lai Bun Fu Extra Special Hot Pot and a series of traditional double-boiled soups.
Lai Bun Fu, 5/F, 18 On Lan Street, Central, Hong Kong, (+852) 2564-3868, info@laibunfu.com.
East Indies food and art pop up event
Experience the flavours of Malaysia and Indonesia at a two-day food and art pop-up on Jan. 30 & 31 this month. HK F&B newcomers Priscilla Tan and Nicholas Lim will showcase family recipes melded with modern cooking techniques, such as Redang Steak, Chicken Pops, Perkedel Croquettes and Gado-Gado Veggie Dip with cocktails inspired by Asian travels. There will also be art work of Singaporean water-colourist Tam Kwan Yuen. Entry is free with small dishes starting at HKD60 and cocktails at HKD100.
Crafty Cow brings new Asian gastro-pub concept to Sheung Wan
Asian fusion hipster gastro-pub type thing, Crafty Cow, is set to open in Sheung Wan this week, and we’re all very excited to see what’s on offer. Describing its cuisine as Third Culture, meaning a melding of influences from all the staff, it promises to be “new, yet familiar, far from home, yet close to the heart”. The Grand Opening will be on Friday (Jan. 9) from 6pm.
Crafty Cow, G/F, 3 Upper Station Street, Sheung Wan, info@craftycow.hk.
Restaurant groups team up for Black Winter Truffle mania
’Tis the season to eat truffle, apparently. Restaurant groups Plantin, Gourmet en Provence and French Creations are teaming up in January to bring Hong Kong the best of Black Winter Truffle across a variety of eateries and dishes. Everything ranging from Black Truffle Omelette to special truffle cocktails will be on the menus at Patis Bistro Francais, F.A.B, Le Boudoir, and Metropolitan and Alchemy Lounge from Jan. 3 to 21. Fill up while you can!
Classic British at Bread Street Kitchen’s Sunday brunch
There’s a new brunch in town, as if Hong Kong needed one! This one’s proper British though, so at least you can guarantee an awesome fry up. That’s right, Gordon Ramsay’s Bread Street Kitchen has jumped on the bandwagon with the launch of its Lazy Loaf Sunday Brunch. The kid-friendly affair (with free ice cream for little’uns), serves up a Crêpe Station alongside favourite egg dishes, a Full English Breakfast, Sunday Roast, Shepard’s Pie, the Short Rib Burger and more. Free-flow house wine, bubbly and cocktails come at an extra HKD188. Food is priced according to order, ranging from HKD108 for omelette to HKD328 for the Sunday Roast.
If you’re in the market for some cheap and tasty Italian this month, be sure to check out EAT.it, the newest addition to Causeway Bay’s revamped Fashion Walk from Chef Gianni Caprioli. Stuff yourself silly with pizza, pasta, soup, salad, deserts and more, all made from authentic Italian ingredients and prepared at their own stations. Read our review for more info.
EAT.it, 9 Kingston Street, Causeway Bay, (+852) 2489-8822.
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