BORN AND BRED: CELEBRATED HANWOO BEEF RESTAURANT, RANKED AMONG ASIA'S 50 BEST RESTAURANTS, JOINS HONG KONG’S FIRESIDE FOR ONE NIGHT

21 AUGUST: IN SEARCH OF THE WORLD'S BEST STEAK VOLUME 3: FIRESIDE HOSTS EXCLUSIVE COLLABORATION DINNER WITH BORN AND BRED, SHOWCASING THE FINEST HANWOO BEEF CREATIONS

Born and Bred, a renowned and highly acclaimed Seoul-based restaurant specializing in Hanwoo beef, is set to make its mark in Hong Kong through an exclusive collaboration dinner at Fireside. Born and Bred has gained international recognition as one of Asia's 50 Best Restaurants, known for its mastery of Hanwoo beef—a highly prized Korean delicacy with limited availability outside of Korea.

Located in close proximity to Seoul’s Majang Meat Market, Born and Bred is situated in a four-storey building that includes an ultra-exclusive basement-level speakeasy. At the 10-seat counter in the basement, guests embark on a seasonal, multi-course Hanwoo adventure featuring Korea’s highest-grade beef, often guided by owner Jung Sang-won. Proprietor and visionary Jung Sang-won first introduced the concept in 2015 as a one-table private restaurant in the Majang Meat Market before expanding it to the four-story building where he grew up as the son of a beef purveyor and developed a passion for introducing the indigenous artisan beef to the world. The restaurant has achieved legendary status and has become a favored dining destination for celebrities such as Blackpink, David Beckham, and Pharrell Williams.

Fireside, ranked #70 on the prestigious World's 101 Best Steak Restaurant list, is honored to welcome Born and Bred proprietor Jung Sang-won and Executive Chef Kyunghwan Min for a special one-night-only collaborative 4-hands dinner on 21 August. This unique dining event will bring together the culinary expertise of Born and Bred with Fireside's esteemed Chef Jaime Ortola.

This dinner marks Volume 3 of Fireside's highly acclaimed "In Search of the Best Beef" series. Previous collaborations have featured renowned steak connoisseurs, including Jose Gordon of El Capricho, acclaimed for serving the world's best steak, and Martin Kjall, the mastermind behind Restaurant AG, Scandinavia's top steakhouse.

This exclusive, 21 August (Wednesday) dining experience is priced at HK$2,488 (11-course) and promises to be a magnificent showcase of Hanwoo beef. Reservations can be made through Fireside's official website at fireside.hk or via WhatsApp at 66108689.

IMPOSSIBLE FOODS REVEALS THE BEST BURGER DEALS IN HONG KONG TO CELEBRATE INTERNATIONAL BURGER DAY

Impossible Foods, the world-renowned plant-based meat company, is excited to celebrate International Burger Day on May 28, 2023. To mark the occasion, Impossible Foods has scoured Hong Kong to find the best burger deals, because everyone should celebrate the tastiest holiday of the year.

From May 28 to June 3, burger lovers can enjoy a range of discounts and promotions on plant-based Impossible™ Burgers at select restaurants across Hong Kong. Whether you're in the mood for a classic cheeseburger or something more creative, there are plenty of options to choose from.

Here are some of the best deals in Hong Kong to celebrate International Burger Day (available only for dine-in):

●      Beef & Liberty: Enjoy a FREE soft drink or dessert with any Impossible Burger purchased.

●      Honbo: Buy one Impossible Burger and get one Impossible Burger for FREE.

●      Triple O’s: Buy-One-Get-One-Free on all Impossible Burgers.

●      Burger Joy’s: Add on free-flow beer or free-flow fries for FREE with the purchase of any Impossible Burger.

●      Graceland: Free beer, wine, house cocktail or lemonade with the purchase of a Impossible Burger.

●      Momentai: Free beer, wine, house cocktail or lemonade with the purchase of a Impossible Burger.

●      Frites: 50% off the purchase of an Impossible Burger when purchasing a beer.

●      Kabo Burger (TST only): Buy one Impossible Burger and get a second one for half price.

●      Smashd: Buy one Impossible Burger and get the second for half price.

Impossible Foods is on a mission to create delicious and nutritious meat from plants – with a much smaller environmental footprint than meat from animals. The company has revolutionized the way people think about meat with its flagship Impossible Burger, and has earned a dedicated following of fans around the world.

COA’S AWARD WINNING TEAM UNVEILS THEIR SECOND CONCEPT, THE SAVORY PROJECT

THE TEAM BEHIND ASIA’S BEST BAR BRING THEIR EXPERTISE TO SOHO WITH A FOCUS ON SAVORY FLAVORS AND NON-ALCOHOLIC DRINKS

Jay Khan and Ajit Gurung, the minds behind COA, announce the opening of their latest venture, The Savory Project, a new bar located at 4 Staunton Street in Soho. The bar is set to open its doors in late May and promises to deliver a unique cocktail experience to Hong Kong.

Jay Khan, who was named Asia's Best Bartender at the 2020 Asia's 50 Best Bars Awards, and the team at COA, made history in 2022 when they became only the second bar ever to be crowned The Best Bar in Asia for two consecutive years. COA is one of only eight bars in Asia on the 2021 World’s 50 Best Bars list, coming in at an impressive number seven.

Like COA, The Savory Project focuses on a niche concept; different from COA, which centers on a singular spirit, The Savory Project celebrates its namesakes’ flavor profile. With cocktails, the term 'savory' refers to a flavor profile that is intricate and nuanced with earthy and umami notes, while dialing back sweet or fruity flavors. Incorporating ingredients such as meat, fungi, brine, and more to create cocktails that are rich, complex, and satisfying, The Savory Project was conceptualized after Jay and Ajit noticed an increasing number of guests requesting drinks  ‘not too sweet,’ and ‘with less sugar.’

"We're thrilled to be at the forefront of the next chapter in cocktail culture," said Jay Khan. "Savory flavors are gaining in popularity as people crave drinks that are less sweet and more intricate.”

“We noticed a growing demand amongst our guests for savory drinks, but not having the words to describe what it was they liked,” says Ajit Gurung, "our aim is to add a fresh dimension to Hong Kong's thriving cocktail scene by expanding the range of savory cocktails beyond the usual Dirty Martini and Bloody Mary. We wanted to satisfy our guests' curiosity and introduce them to an intriguing selection of cocktail flavors, while continuing to foster their interest in this exciting and ever-evolving category."

The bar will also devote nearly equal attention and menu real estate to specially crafted non-alcoholic drinks, reflecting another shift in the industry, and in the personal lives of its founders, towards more restraint with alcohol consumption. Two years in the making, The Savory Project aims to be an equitable space, as enjoyable for drinkers as it is for those abstaining; the team plans to use their combined 30 years of experience to emphasize flavors and experiences more than alcohol.

The interior design of The Savory Project was created by the design firm Brash Atelier, who drew inspiration from the elements of the earth and the goal to create a space that encourages connections. The design features natural materials such as wood, stone, and metal, and incorporates a range of textures and colors to create a warm and inviting atmosphere. The bar features a custom-made hexagon shaped bar that removes the barrier between bartender and guests to offer a more interactive experience

"A bar is supposed to be a place where you engage, have fun, and get close to people and we wanted to create that same dynamic between guest and staff so they feel part of the fabric of the place" said Jay.

The new bar offers a welcoming atmosphere and creates a space that is as enjoyable for drinkers as it is for non. Guests can expect to be greeted by a knowledgeable and friendly team of bartenders who are passionate about their craft and a menu that, as the name suggests, will be an ever-evolving project.

"We kept our bar small so that we can talk to guests, engage with them and have them try new things,” says Jay on The Savory Project’s design. Ajit continues, “We want to create a feeling similar to being at a friend’s well-appointed home bar so we are even altering traditional service dynamic so the experience is less transactional and more enjoyable.” 

Opening at the end of May on 4 Staunton Street in Soho, The Savory Project will be open Tuesday through Thursday and Sundays from 6pm to 12 midnight, staying open until 1am on Friday and Saturdays. For more information, please visit their website at www.thesavoryproject.com.

‘SOUR DOUGH’ A NEW ARTISAN DELI BY GERARD DUBOIS OPENS IN WAN CHAI WITH A UNIQUE MENU CELEBRATING BOLD INTERNATIONAL FLAVORS AND VIBRANT VEGETABLES

Sour Dough, an artisan deli concept by acclaimed Swiss pastry chef, Gérard Dubois, opens on Wan Chai’s Queen’s Road East celebrating the rise of its both historic and trendy namesake, sourdough. Sour Dough’s baked goods are uniquely all made from sourdough starters that are over 30 years old, creating baked goods and pastries that are flakier and less sweet versions of traditional varieties. More than just a bakery, Sour Dough offers a rotating array of vegan salads and vegan soups alongside hearty sandwiches boasting bold flavors and colorful ingredients. Located at 80 Queen’s Road East in Wan Chai, Sour Dough is open for dine-in on weekdays 11am-9pm, weekends and public holidays 10am-9pm, and for takeaway seven days a week 8am-9pm.

BREADS + BAKED GOODS

Gérard Dubois, first opened La Rose Noire Pâtisserie in Hong Kong in 1991, before extending the brand to Passion in 2012 and going on to cultivate one of the world’s largest global up-market bakery and pastry enterprises. His decades of knowledge, exploration, and passion for flavors and pastries culminates in his newest creation, Sour Dough. All of the breads and baked goods on offer at the new artisan deli are made from one of three varieties of sourdough starters (rye, white, and dark rye) that have been lovingly tended to for over 30 years. Although this long-fermented dough has achieved new heights of fame in the past couple of years, it is actually one of the oldest forms of leavened bread, dating back to 3700 BCE in ancient Egypt. Besides its deep and rich flavor, there are good reasons for sourdough’s staying power, this yeast-free dough can create delicious bread full of holes with a firm springy crust that is easier to digest than traditional bread as well as being nutrient dense with iron, zinc, and magnesium. Unique to Sour Dough are baked goods made from sourdough, such as a Sour Dough Croissant (HK$23), a Raspberry Rhubarb Mille Feuille with Tahitian vanilla cream (dine-in HK$88), and a Caramelized Baby Pear Feuilletine Basket (HK$30). Because all doughs used are created from a sourdough base, the croissants, pastries, and danishes from Sour Dough are naturally healthier iterations with 50% less sugar and sodium than their classic counterparts. Needless to say, Sour Dough offers a traditional range of its namesake breads including white, dark rye, and multigrain loaves (HK$36) alongside some more imaginative creations such as the Chocolate Sourdough Bread with Cranberries (HK$39).

SANDWICHES

With delicious bread comes stunning sandwiches. Sour Dough boasts a selection of freshly made sandwiches inspired by international flavors. Carnivores will revel in the unique flavors of the Chicken Tikka (HK$58) which layers roasted tikka marinated chicken with greek yogurt and apricot chutney on tomato and olive sourdough focaccia bread, in addition to an hot-pressed Cubano (HK$62) offering truly authentic Caribbean flavors with sliced ham, tender slow-roasted pulled pork, pickles and swiss cheese between sourdough ciabatta bread and a Pastrami Sauerkraut (HK$67) served warm on dark rye sourdough. Those looking for plant-based options will delight in the fully vegan Caponata & Tofu (HK$58) and the Grilled Garden Veggie Sandwiches (HK$58).

SALADS

Although 30% of Sour Dough’s menu is completely plant-based, including its rotating-range of fully vegan salads, it would be remiss to think that these dishes weren’t created with flavor, texture, and satisfaction at the forefront. The selection of vegan salads holds a cross-border appeal for even the most fervent carnivores. The palette of flavors featured are unapologetically loud, layered, and bright. The Sour Dough Garden Salad is a hearty take on a Panzanella with umami packed sourdough croutons, leafy greens and herbs, lightly pickled onions, and quinoa tied together with a bright and balanced dressing; the Roasted Beetroot & Pumpkin salad is a flavorful mix of spices and roasted root vegetables; and the Black Bean Quinoa is a bright mix of black beans, chopped herbs, quinoa, cherry tomatoes and avocados in a zesty lime dressing. Because it would be difficult to choose only one, salad boxes are available in small (3 choices, HK$60) and large (4 choices, HK$80) and French Ham (+HK$20), Smoked Salmon (+HK$25), Provolone Cheese (HK$20), or Sourdough Crisps (+HK$15) are available for additional toppings.

Gérard Dubois says of Sour Dough, “this is a culmination of all of my years’ experience in bread, pastries, and love for good food. It is a love letter to sourdough and a recognition that people don’t just eat with their mouths, we eat with our eyes, nose, and soul.”

In addition to breads, pastries, salads, soups and sandwiches Sour Dough dishes up a selection of dine-in meals such as Veggie Sour Dough French Toast a savory version of the traditional that is grilled and topped with shitake mushrooms and rocket salad (HK$95) and a Mediterranean Hot Breakfast (HK$108) which is a twist on a traditional shakshuka. To accompany each meal, the restaurant serves 100% organic and fair trade coffees, a selection of teas, wines, and beers.

Sour Dough is an artisan deli serving imaginative flavors and top quality ingredients in the form of breakfast, lunch and dinner with a focus on bold flavors, techniques and exuberant vegetables. Boasting a vibrant display of colorful salads, pastries, and nibbles, Sour Dough  offers pet-friendly takeaway seating, ideal for leisurely people watching, alongside a cozy 24-seat dine-in section. Located at 80 Queen’s Road East in Wan Chai, Sour Dough is open for dine-in on weekdays 11am-9pm, weekends and public holidays 10am-9pm, and for takeaway seven days a week 8am-8pm. 

PERNOD RICARD PARTNERS WITH ECOSPIRITS TO DEVELOP A MORE SUSTAINABLE BAR SCENE

ICONIC BRANDS ABSOLUT, BEEFEATER, AND HAVANA CLUB JOIN PILOT PROGRAM TO REDUCE WASTE AND CARBON EMISSIONS ACROSS HONG KONG AND SINGAPORE BAR SCENE

Pernod Ricard, the world’s second largest wine and spirits company, is partnering with ecoSPIRITS to pilot an innovative closed-loop distribution system in Hong Kong and Singapore. Joined by the company’s iconic brands Absolut Vodka, Beefeater London Dry Gin, and Havana Club Rum, this partnership is the first of its kind for a global brand portfolio and will help reduce waste and carbon emissions resulting from the production and transportation of glass bottles and other secondary packaging.

This move strengthens Pernod Ricard’s position as an industry leader on sustainability. In 2019, the Group launched its 2030 S&R roadmap ‘Good Times from a Good Place’ which directly supports the United Nations Sustainable Development Goals and addresses all aspects of the business, from grain to glass. The partnership is a strong demonstration of Pernod Ricard’s commitment to Circular Making, one of the four pillars of the roadmap: minimizing waste at every step by imagining, producing and distributing its products and experiences in ways that optimize and help preserve natural resources. 

Hong Kong and Singapore have the highest density of bars and restaurants in the world. Although glass bottles behind the bars are infinitely recyclable, recent studies estimate that less than 15% of glass in Hong Kong and 11% of the glass in Singapore is actually being recycled, while the rest is sent to landfill[1].

The new collaboration will see Pernod Ricard’s premium spirits transported in bulk and delivered to bars in ecoSPIRITS’ patent-pending ecoTOTE format, a fully reusable 4.5-liter glass container, instead of 75cl glass bottles. Once empty, ecoTOTES will be returned to the ecoPLANT, where they are sanitized and refilled, in line with standards of leading international distillers.

With over 80 bars across Hong Kong and Singapore joining the pilot program, the initiative will reduce carbon emissions by an estimated average of 66% across the two cities compared to the traditional packaging and distribution model[2].

This partnership comes under the Bar World of Tomorrow initiative, which was launched by Pernod Ricard, Trash Collective and the Sustainable Restaurant Association in 2020 with the ambition to create a more sustainable and responsible bar world.  In Hong Kong, Bar World of Tomorrow is partnering with Food Made Good Hong Kong to conduct a series of workshops dedicated to helping bartenders operate their businesses sustainably. A similar initiative will be launched in Singapore in the coming months.  

“Our partnership with ecoSPIRITS as part of our Bar World of Tomorrow initiative, reflects our ambition to create more sustainable and responsible moments of conviviality. The global bar scene has suffered greatly during the pandemic, and this is all the more true now especially in Hong Kong. We believe in the fortitude and resilience of the industry, and we aim to help alleviate any burden that we can, including helping to introduce sustainable practices to their business in an effective way. EcoSPIRITS is a wonderful partner to help our industry minimize waste and its carbon footprint, while also protecting our natural resources.” says Hermance De La Bastide, VP Corporate Affairs and Sustainability & Responsibility at Pernod Ricard Asia.

“The transition to circular is one of the most important movements in the spirits industry today. ‘Circular Making’ offers the prospects of dramatically reducing our industry’s waste and environmental footprint. There is simply no more effective way to do our collective part in supporting the United Nations Development goals and the global drive to Net Zero,” notes Paul Gabie, ecoSPIRITS CEO, “Welcoming Pernod Ricard to the low carbon revolution is a major milestone, both for ecoSPIRITS and the industry. When industry leaders begin to back circular, our collective future gets brighter. We could not be more delighted to have Absolut Vodka, Beefeater Gin and Havana Club Rum join our ecoSPIRITS Climate Partner Program, a rapidly growing coalition of hundreds of brands, importers, distributors, wholesalers, bars, restaurants and hotels worldwide.”  

Pernod Ricard hopes to bring more bars and restaurants to the ecoSPIRITS’ circular solution over the coming months with this pilot, before expanding the program to other key markets and brands across Asia and beyond.

[1] Monitoring of Solid Waste in Hong Kong - Waste Statistics for 2020 (wastereduction.gov.hk), National Environment Agency https://www.nea.gov.sg/our-services/waste-management/waste-statistics-and-overall-recycling

[2] Source:  ecoSpirits Carbon Calculator

KIN APP GOES LIVE APRIL 2022 MARKING A NEW EPOCH IN HONG KONG’S FOOD SECTOR

KIN IS THE FIRST OMNICHANNEL FOOD APP ALLOWING USERS TO EAT EVERYTHING THAT THEY WATCH

KIN is a revolutionary platform that combines AI and automation to foster human connection through food. Founded by change-driven food and beverage entrepreneurs Matt Reid, Jonathan Yeoh and Malcolm Wood, who saw first hand that there are no winners in current food delivery business models, KIN challenges the fundamentals of traditional delivery in ways that are financially, socially and environmentally more beneficial. Cutting through the clutter of standard online food ordering, KIN offers a highly curated menu of dishes from both acclaimed chefs and new talents, that is constantly learning and evolving, letting the KIN community spend less time scrolling and more time eating. Strategically targeting high-density urban areas such as Taikoo Place, home of its first ecosystem, KIN plans to expand with multiple locations to change targeted vertical populations’ eating habits and naturally create positive environmental impact. 

Delivery

KIN’s unique community-driven approach to food ordering includes on-site kitchens (run by KIN), batch deliveries, a shift to circular packaging, and carbon-free transport. This results in freshly cooked food, with higher quality ingredients, delivered faster and less fees than traditional delivery services. Narrowing the circumference of their delivery zone to focus vertically on Grade A mixed use developments, such as Taikoo Place, which houses over 50,000 residents and office workers daily, KIN is able to manage every aspect of delivery and takeaway experience and utilize smart technology that is constantly adapting; on the backend that kind of forecast data means less waste, and improved supply chain management, and for diners it means better food, speed, prices, choice and overall experience. A smaller delivery footprint and a fully contained delivery experience naturally addresses many pain points of traditional delivery services such as building security, a lack of customer service, speed and transparency. A more compact delivery zone will allow KIN meals to be completely circular by 2025.

Re-defined Franchise Model

KIN is pioneering an individual recipe franchise model allowing chefs and brands the ability to tap into markets that historically would have been unreachable for them. Breaking away from the traditional model of needing to build a whole new restaurant, culinary heroes across the region are discovered by a team of seasoned tastemakers to offer KIN communities, trustworthy new favorites alongside familiar flavors. For small restaurants and brands this new style of individual recipe franchising provides unprecedented access to secure scalability while providing diners the ability to easily design their own multi-course meals from curated lists of great food. KIN has already franchised over 220 dishes from 45 well-respected creators into its recipe cloud, including Matt Abergel (Yardbird), Richard Ekkebus (Amber), and Peggy Chan (Grassroots Initiatives), who are offering their well known dishes, in addition to some KIN exclusives. KIN is pioneering production of short form video content about every chef, and dish, with the goal to further deepen the connection with each order despite the digital format. Every dish has a story.

Supply Chain

Managed by a team of seasoned chefs, KIN will have on-premise kitchens in all of their communities that ensure integrity for the recipes and brand images entrusted to them alongside a systematic and ever-evolving approach to ordering and supply chain that naturally allows for less waste, without compromise on quality or convenience. KIN’s proprietary ERP system is uniquely proactive with food costs being calculated in real time, and purchasing and inventory adjusted according to dynamic sales forecasts. KIN’s strict ingredient charter ensures that ingredients for all recipes are sourced from local or regenerative farms by carbon mitigated transport, this enables KIN to change a whole district to move away from the industrial food complex.

Tenant + Building Relationships

KIN is the first food solution that learns what a building wants to eat. In a post-pandemic world where the digitization of the workforce and shifting consumer patterns have put more pressure on landlords than ever before, KIN is a valuable solution to attract and retain quality tenants. The addition of KIN to mixed use vertical developments offers a systemic rethink on the retail mix enabling new social spaces and services that users now demand such as health and wellness. KIN radically changes the food offering at all touch points for a building, from lunch to curated grocery, forcing all Grade A developments to upgrade the building to meet the demands and values of their tenants.

Priscilla Li, General Manager of Taikoo Place, Swire Properties, said, “among the many amenities that we offer at Taikoo Place, diverse F&B choices is ranked as one of the most important factors for our working population. The extensive culinary selection available from KIN, coupled with an advanced app for ordering, as well as arranging takeaway and delivery, will enhance the overall dining experience for the Taikoo Place community, and make us as a Global Business District, even more attractive."

Staffing and Training

KIN is the first app of its kind to be built by proven restaurant operators with purpose-built technology and automation to mitigate common pain-points experienced by restaurants and staff and to overall make jobs easier. KIN’s ordering automation and ERP system enables it to invest in more human culinary talent and create an environment where it is easy for staff to train and learn digitally and ultimately excel.

Matt Reid, CEO of KIN, explains the reasoning behind KIN, “the food industry is in crisis. We believe we need to create systemic change to drive real meaningful impact. Our mission is to create technologies to change the way we eat. KIN enables whole districts to have access to exciting food from food innovators, made with regenerative agriculture, seamlessly available, digitally led with carbon free delivery. This is the first integrated food solution that learns what a building wants to eat. We have built KIN to be highly scalable and plan to expand into every urban vertical community.”

Pre-registration for the KIN app is now live and KIN’s first brick and mortar opens later this year at Taikoo Place’s Devon House. KIN is a new technology that is inspiring and implementing solutions to the food and climate crisis. KIN is going to change the way we eat.

GRACELAND OPENS ITS DOORS BRINGING THE FLAVORS AND CHARM OF THE AMERICAN SOUTH TO HONG KONG’S MONG KOK DISTRICT

NEW RESTAURANT AND BAR BOASTS HONG KONG’S ONLY VINYL SPINNING JUKEBOX AND INTRODUCES A LOW-COUNTRY BOIL  

Graceland, Mong Kok’s newest neighborhood bar and restaurant, pays homage to the rich flavors, stiff drinks and warm hospitality of the United State’s most southern region. The 46-seat spot offers both indoor and outdoor seating while serving up American soul food alongside an unpretentious bar menu of easy-drinking cocktails, ciders, craft beers and iconic hits from Hong Kong’s only vinyl-spinning jukebox. Situated on Yim Po Fong St, in the heart of Mong Kok’s bustling nightlife hub, Graceland opens Monday to Friday from 4pm until late and Saturday and Sunday from 12 noon and introduces a monthly Lowcountry Boil event. 

FOOD

The cuisine of the Southern United States resulted from a collision of cultures during the nation’s birth and refers to the fare historically found in states south of the Mason–Dixon line including Tennessee, Louisiana, Mississippi, the Carolinas and more. While the most notable influences on Southern American cooking are Native American, West African, and European, there are some parallels to Cantonese-style dining as it offers an emphasis on sharing plates, using every part of ingredients, and bringing out the deepest flavors. While Graceland is a namesake of the 13.8 acre Memphis, Tennessee estate that Elvis Presley made his home, its thematic range extends far beyond The King of Rock 'n' Roll, with their menu essentially offering a full culinary tour of the south. 

Graceland’s kitchen is helmed by Tennessee native Jake Johnson. A long time restaurant veteran, Jake showcases his style of low and slow cooking with Graceland dishes such as Chicken & Dumplings (HK$125 with two sides) a homey and hearty dish hailing from North Carolina of slow-cooked and thickened chicken soup studded with biscuit-like dough balls. Country Fried Steak (HK$165 with two sides) is a schnitzel-like dish that features tenderized tenderloin steak that is breaded and fried until crispy golden brown before being smothered with a flavorful rustic gravy. Highlighting Jake’s Tennessee roots is Graceland’s Hot Nashville Chicken Sandwich (HK$135, with two sides) a crispy-fried chicken breast slathered in Nashville style hot sauce, which is a spicy paste made from cayenne and other peppers mixed with brown sugar served with cooling ranch dressing and pickles on top of a light and chewy bun. Mississippi Catfish (HK$120, with two sides) sees catfish filets bathed in a Louisiana hot sauce spiked egg wash before being dredged in corn flour, dipped into a cornmeal batter and deep-fried to a tender golden brown served along a vinegary Louisiana hot sauce. Headlining Graceland’s burger section is The Big Bopper (HK$145, with two sides) an all-beef burger topped with jalapeño poppers stuffed to capacity with melting cheddar cheese. Any restaurant embracing the American South knows that it is a region where side-dishes reign, and Graceland offers a variety of 9 different dishes including Black-Eyed Peas a slow-cooked bean dish dating back to the 17th century, South Carolina favorite Stewed Okra, Collard Greens cooked down slowly with ham hocks into a low gravy, and Old School Tater Salad which offers boiled potatoes mixed with a flavorful mayonnaise-based dressing; sides are served in twos with any mains or sandwiches, or on a platter of four (HK$80). Graceland also offers an extensive and unique Bar Snacks menu including dishes such as Country Fair Mini Corndogs (HK$75 for 6) cornmeal battered mini hot dogs served on sticks alongside american-style ketchup and mustard and Arkansa Fried Pickles (HK$75 for 6). Those uncertain what to order will be comforted by the Momma Knows Best set menu offering a “just feed me” approach to Graceland’s greatest hits (minimum of 2 people, entire table must participate HK$290 + HK$150 for free-flow beer, wine, spitzes and highballs) 

"Across the world there seems to be a revived and deep interest in American Southern food culture right now, and it's because in these overprocessed times, people are hungry for anything that's real," says Jake Johnson, who is excited to introduce his home-style cooking to Hong Kong. 

DRINKS

The bar at Graceland offers a place to belly up for a pint or two, some of the city’s best chicken, and great conversation. Curated by American-born but Asia-raised Niko Smirnoff who opened his first restaurant and bar Momentai (Sai Kung) at only 21 years old, the drinks menu consists of craft beers, unique ciders and appealing thematic cocktails. An array of craft beers and ciders on draught includes 2Towns Unfiltered Apple Cider (HK$70) and Stone Tangerine Hazy IPA (HK$75), alongside cans and bottles such as the 2Towns Cosmic Crisp (HK$75 at a whopping 8% ABV). Cocktails pay homage to The King with call-outs such as the Diamond Sole Spritz (HK$70) featuring gin, homemade peach soda, prosecco and vanilla; Hound Dog High Ball (HK$70) a mix of lemonade, iced tea, cherry, and vodka; and s southern favorite, the JukeBox Julep served in a branded tin cup offering bourbon, gingerbread, lychee, and fresh mint. Housemade soft drinks such as Sweet Tea and Lemonade are available alongside fabled southern soda Mountain Dew. 

GOOD TIMES

Graceland is a neighborhood watering-hole pouring stiff drinks alongside toothsome food from a warmly-lit interior that’s studded with kitschy bits of ephemera and just the right amount of neon. Hong Kong’s only vinyl spinning jukebox is against the wall featuring 200 tracks of Americana throwback hits and the beer and bourbon vibe offers the ideal backdrop to endless tales of weird nights gone weirder. Happy hour is Monday to Friday 4-7pm offering snacks and drinks from $30, and the kitchen serves late, with last call at midnight for food and 2am for drinks Walk-ins are encouraged, but reservations are accepted. 

Monday 31 January kicks off Graceland’s monthly Lowcountry Boil, featuring a South Carolina traditional steaming pot of crab claws, prawns and sausage alongside potatoes and corn on the cob, with unlimited side dishes and house-made iced tea and lemonades (HK$350 or $495 including beer, wine and selected cocktail pitchers). Advanced booking is required for the Lowcountry Boil. 

CALI-MEX INTRODUCES NEW MENU FEATURING HEALTHIER CHOICES AND UPDATED CLASSICS

CAULIFLOWER RICE BOWLS AND NEW STREET TACOS 

This January, Hong Kong’s most prolific Mexican restaurant, Cali-Mex introduces a new menu featuring a healthy and modern take on California inspired Mexican favorites. The newly updated menu represents the largest major shift for the restaurant since its 2014 inception, and highlights natural and sustainable ingredients in traditional Mexican recipes with something for everyone, including vegan, vegetarian, keto-friendly and gluten-free options for salads, bowls, tacos, burritos, and more.

Updated Classics

Avo-fans will rejoice at Cali-Mex’s new choice of guacamoles which sees their classic (HK$78) in addition to new flavors Chipotle Chile (HK$78) a riff on the classic topped with chopped chipotle chiles in adobo and queso fresco, Mexican Chorizo (HK$78) offering Mexican Chorizo, roasted corn, and queso fresco all served with gluten-free freshly-fried corn chips. The taco selection at Cali-Mex is also newly updated with a fresh range of Mexican Street Tacos (HK$48 per piece) including Carne Asada with grilled USDA beef, guacamole, chorizo, and a tomatillo sauce; Cochinita Pibil with marinated pulled pork Shoulder, pickled red onions, habanero peppers, and cotija cheese; Baja offering tempura or grilled fish with chipotle slaw and salsa brava; Pork Carnitas featuring slow cooked pork shoulder, chopped white onions, cilantro; Tinga de Pollo with chicken, chipotle chiles, chorizo, sour cream, and sliced avocado; Nopales a vegetarian option offering grilled cactus, spinach, black beans and cheese.

Bowls and Salads 

Diners can now choose from salads or bowls (HK$118) and select their choice of lean proteins (+HK$20) such as egg, grilled chicken breast, aus grass fed tenderloin, grilled shrimp or fish, or Impossible Original Beef for their dish. All bowls and salads now offer a vegetarian base with some including lower carb options such as the Keto Bowl with Mexican-seasoned cauliflower rice, sautéed tri-color peppers, jalapeño spiked cabbage, avocado, olives, and salsa; Protein Bowl  with Mexican cauliflower rice, sautéed mushrooms and peppers, black beans, scrambled eggs, and salsa; Cali-Salada with shredded romaine lettuce, black beans, diced tomatoes, diced red onions, sliced jalapeños, diced avocado, tortilla strips and chopped cilantro combined with a spicy cilantro-lime vinaigrette; Cabo Chop Chop a mix of shredded romaine lettuce, diced tomato, grilled corn, diced cucumber, pickled onion, black beans, tortilla strips and a chipotle agave vinaigrette; Taco Salad offering shredded romaine, tortilla strips, grilled corn, black beans, shredded cabbage, lime, red onions, cilantro, diced tomatoes, avocado, and roasted poblano dressing. Other bowls on offer are the Fajita Del Rey with sautéed peppers and onions, cilantro lime rice, black beans, chipotle crema, guacamole, shredded cheese, and pico de gallo; or the Street Corn En Fuego street corn, jalapeño cabbage, arbol salsa, avocado, lime, and cilantro rice; Grilled Pineapple Al Pastor with chili-dusted grilled pineapple, cilantro lime rice, black beans, pickled onions and guacamole. 

 To wash everything down, Cali-Mex features a refreshing selection of margaritas, beers, wines, iced teas and juices, with a killer happy hour from 3:00 p.m. to 7:00 p.m. daily featuring drinks from $35. Additionally, all dine-in locations offer an amazing Taco Tuesday deal with two hours of all you can eat tacos starting from $128. 

OPENING THIS MARCH, HEIMAT BRINGS REDEFINED GERMAN CUISINE TO HONG KONG

CHEF PETER FIND’S FIRST SOLO VENTURE PAYS HOMAGE TO HIS GERMAN HERITAGE WITH MODERN UPDATES OF TRADITIONAL RECIPES 

Heimat, the first restaurant venture helmed by Chef Peter Find, is poised to shake up Hong Kong’s dining scene with redefined German cuisine when it opens its doors this March. A German word that translates to “homeland,” heimat describes a sense of familiarity where you feel at home. At Heimat, German-born Chef Find pays homage to his heritage and presents modern versions of traditional dishes that will expand guests’ understanding and appreciation of his native cuisine.

"After more than 30 years of working in high-end kitchens around the world, I'm thrilled to be opening my own restaurant, especially because it celebrates the food of my home country," says Chef Find, who was born in the small village of Bersrod, Germany. “I think there are many misconceptions about German cuisine, including that it's too hearty or simple, so I'm excited to share my culinary visions with diners as they taste traditional dishes that have been elevated and refined in ways that reflect my extensive background in fine dining.”

Located in LKF Tower, Heimat is a celebration of all things German—food, drink, hospitality, design and more. The menu draws inspiration from Berlin to Bavaria and beyond, with Chef Find adding modern updates and surprising twists to classic dishes from different regions. For example, he takes a traditional green sauce from Frankfurt typically served with potatoes and hard-boiled egg, and serves it instead with poached Brittany lobster and a 58-degree poached egg. In addition to an a la carte menu of redefined German cuisine, guests can choose a six-course tasting menu (HK$1280) that takes them on a journey through Chef Find’s hometown and his cherished childhood memories. For drinks, the cocktail list will feature German gins including Boar Gin, one of the top-rated gins in the world, and the majority the wine list will come from German vineyards. 

Designed by JJ Acuna / Bespoke Studio, the restaurant houses a 32-seat main dining room, two private rooms, a dedicated show kitchen, and a bar. Taking inspiration from both traditional German architecture and the minimalistic style of legendary German-American architect Mies van der Rohe, Heimat is dressed in blonde woods and warm brown tones that contrast with cooling hues of blue and turquoise, punctuated by pops of color. What’s more, for everything from crockery to cutlery, Chef Find is using heritage German brands including Weck, which has manufactured glass jars for nearly two centuries. 

For Chef Find, Heimat is the culmination of his decades-long career, the realization of a lifelong dream, and a passion project that he has poured his heart and soul into. For Hong Kong diners, Heimat offers a culinary experience unlike any other in the city, and the opportunity to discover a fresh, exciting approach to German cuisine.

Heimat opens for bookings from March and offers a six-course tasting menu  (HK$1280), also available in vegetarian or vegan and gluten-free options, as well as eventually an a la carte menu. 

About Chef Peter Find

Chef Peter Find began his culinary career in 1984, before spending the next decade working in a number of Michelin-starred restaurants in Europe. He first moved to Hong Kong in 1995 to become Executive Chef at Pierrot at the Mandarin Oriental before moving on to The Repulse Bay. In 2001, he joined The Ritz-Carlton Millenia Singapore as Executive Sous Chef before being promoted to Executive Chef at The Ritz-Carlton Bahrain Hotel & Spa in 2003. In 2007, he joined Wynn Macau and Encore at Wynn Macau as Director of Culinary Operations, and in 2010 he took up the role of Executive Chef at The Ritz-Carlton, Hong Kong, where he oversaw six restaurants and a team of 100 chefs. Peter is an award-winning chef, previously awarded the chef of the year globally by the Ritz Carlton group in addition to The Hotelier Awards China, Chef of the Year award. 

EL HOLIDAY FEAST: CALI-MEX GOES HAM THIS HOLIDAY SEASON WITH GROUP DINING OPTIONS

CHIPOTLE ORANGE GLAZED HAM AND ALL THE TRIMMINGS AVAILABLE FOR DINE-IN, TAKE-AWAY, JUNK CATERING, AND DELIVERY 

Fresh modern Mexican restaurant, Cali-Mex offers El Feast this holiday season (16 November to 31 December) featuring a chipotle-orange glazed hamalongside chorizo spiced stuffing, mashed potatoes, salad, and creamed spinach. The feast well-feeds up to 8 people (HK$1,488 takeaway, +$100 for delivery) and is available for dine-in (+10%) at four of their Bar & Grill locations(Discovery Bay, Stanley, Sai Ying Pun, and North Point) in addition to the upper-scale Studio City by Cali-Mexon Causeway Bay’s food-street at Fashion Walk. 

Those looking to celebrate with a little fiesta flare this season will enjoy Cali-Mex’s all new chipotle-orange glazed ham, a 4.2kg ham with a sweet and smoky, slightly spicy, glaze that feeds up to 8 hungry people alongside an array of sides including an umami rich chorizo stuffing, creamy mashed potatoes, creamed garlicky spinach and a freshly tossed classic salad. The El Feast is ideal for those looking to entertain at home, host an office meal at one of Cali-Mex’s locations, or even those celebrating with a holiday junk boat. The meal is available for dine-in, delivery, or takeaway with 48 hours’ advanced notice (whatsapp +852 6050 9332). Holiday revelers will also delight with Margarita jugs to-go (HK$388) or an add-on bottle of red, white, or prosecco (+$290 for delivery or take-away).

HOLIDAY MENU: THE BIGGEST BIRDY HOLIDAY FEAST LANDS AT BIG BIRDY

BIG BIRDY DISHES UP A HOLIDAY FEAST FEATURING PERI PERI TURKEY THROUGH DECEMBER AVAILABLE FOR DINE-IN, TAKE-AWAY OR DELIVERY

Big Birdy, with vibrant locations on both Sai Ying Pun’s High Street and Wan Chai’s Ship Street, dishes up peri-peri spiced Turkey and all of the fixings this holiday season. Available from mid-November until the end of December, the feast feeds 4-6 people and is available for dine-in (+10%), takeaway (HK$1280), or delivery (+HK$100) with 48 hours’ notice (hello@big-birdy.com). 

From mid-November through the end of the year, diners can delight in The Biggest Birdy Holiday Feast (HK$1280) available for both dine-in +10%), takeaway, and delivery (+HK$100). Serving 4-6 people, the meal centers around an AUS premium free-range, hormone free turkey (4.8kg)  that is brined for 24-hours before being dry-rubbed with Peri Peri spices, steamed, and finished on a flaming grill. This cooking method results in a moist and flavorful bird sure to wow guests around any holiday table. The biggest bird is served up with a hearty helping of homemade sides including: cranberry sauce, Portuguese chorizo stuffing, mashed potatoes, gravy, maple glazed carrots, and creamed spinach.  

The Biggest Birdy Holiday Feat is also an ideal offering for holiday junk boat parties and can be delivered in time  for departure from most of Hong Kong’s ferry piers. Offering bold flavors and big attitude, Big Birdy is a go-to spot this holiday season for Friends-givings, office parties, home gatherings, general hangs, and good vibes. 

STUDIO CITY BY CALI-MEX DEBUTS AT CAUSEWAY BAY’S TRENDY FASHION WALK OFFERING A NEW CONCEPT AND UPSCALE IDEATIONS OF MEXICAN STREET FOOD ALONGSIDE GRILLED CLASSICS

Fresh modern Mexican Restaurant Group, Cali-Mex introduces Studio City by Cali-Mex, a brand new contemporary casual restaurant boasting a totally revamped higher-end creative range of Mexican Grilled Dishes (La Parilla), Mexican Street Food, and a full-scale 100% Agave Tequila and Mezcal cocktail bar. This April, the new restaurant kicks its doors open on Causeway Bay’s trendy Food Street at Fashion Walk serving breakfast, lunch, and dinner.     

Studio City by Cali-Mex exudes a distinctly Southern California vibe with a bright and light modern interior bathed in a colorway of open-sky blues and salty-ocean teals, accented with touches of warm terracotta. The energetic, stylish and eclectic space, designed by JJ Acuna / bespoke studio, boasts ample an (pet friendly) al fresco dining area and transports guests to a good vibes backdrop reminiscent of Downtown LA with art deco and beau art elements throughout.  

The effortless spirit of Los Angeles alongside its vibrant Mexican food scene convene at Studio City by Cali-Mex where guests can enjoy a carefully curated menu ranging from delectable starters such as an interactive Tableside Guacamole ($148) made fresh to order with options such as fresh jalapeños, queso fresco cheese, and pomegranate seeds, Queso Fundido ($128) a mix of melted cheeses and spices with a choice of chorizo or grilled vegetables, or Mexican Corn on the Cob ($78) where fresh ears of corn are charcoal grilled and coated with Mexican seasonings and fresh cotija cheese. The restaurant takes a departure from Cali-Mex Taqueria favorites to dish up higher end Mexican Street Food fare such as a totally revamped Nachos Grande ($178-$238), a massive heap of freshly fried corn tortillas, black beans, pico de gallo, chipotle sauce, sour cream, fresh jalapeños, and melted house-made mozzarella and cotija cheeses, a a variety of fresh Ceviches  ($128-$148) including the Acapulco ($148) with fresh octopus, prawns, sea scallops, clamato juice and fresh jalapños served alongside freshly fried corn tortillas, a range ofStreet Tacos ($58 each) including fillings such as Cochinita Pibil  (Marinated pulled pork shoulder, pickled onions, habanero chili, and cotija cheese) and Nopales featuring grilled cactus, mushrooms, black beans, and cheese. The paired down menu also offers Mexican-inspired mains under La Parilla (Mexican Grill) and Big Platos (shreable portions) with mouth watering dishes, exclusive to Studio City, such as Pescado a la Talla  ($338) a whole sea bass served in a sauce of ancho chilis, garlic, onion, mayonnaise, and lime, and Braised Beef Short Rib ($368) slow-cooked USDA beef short rib served in an authentic chocolate mole sauce with sour cream, radish and corn tortillas, in addition to a show-stopping 48oz Casamigos Tequila Marinated USDA Tomahawk ($1188) marinated in Casamigos Tequila. 

Not to be outdone by the outstanding food selection, Studio City’s cocktail lounge, in addition to a Casamigos tequila house-pour, will feature one of Hong Kong’s largest range of tequilas and mezcals, with some offerings exclusively available at Studio City. While all spirits are available to drink straight or on the rocks, they will also be mixed in a series of bespoke cocktails such as  Where There’s Smoke (HK$98) a mix of Del Maguey Vida Mezcal, Mango, Jalapeños, and torched lime; Sandia (HK$98) a margarita variant featuring fresh pureed watermelon and limes or the Mezcal Mule  (HK$98) featuring Del Maguey Vida Mezcal, Ginger Beer and fresh lime. 

The new Studio City by Cali-Mex exudes a welcoming and stylish aesthetic that offers a celebratory atmosphere for long cheeky lunch outside, after-work drinks, a dinner date or a rambunctious evening with friends. 

OPENING THIS MARCH, CULTIVATE INTRODUCES HONG KONG TO A NEW ECHELON OF INNOVATIVE DINING

CHEF LEONARD CHEUNG’S FIRST RESTAURANT FEATURES ATTITUDE-DRIVEN TASTING MENUS GUIDED BY SEASONALITY AND INTERACTION 

Cultivate, the first restaurant venture helmed by Chef Leonard Cheung, is set to redefine Hong Kong’s perception of fine casual dining when it opens its doors this March. After building palpable anticipation through a series of exquisite, privately hosted dinners throughout 2020, Chef Cheung is ready to awe guests on a larger scale and fill a bold yet whimsical niche that the city’s dining scene did not realize it was missing. 

Located on Soho’s Elgin Street, the 22-seat restaurant is dressed in muted tones and natural textures to provide a blank canvas where the forward-thinking chef and his talented kitchen team will showcase beautiful and complex creations on a constantly evolving 8-course tasting menu (HK$1288). While approximately a third of the menu will change every three weeks, Cultivate will undergo a bold transformation each quarter by introducing a new theme and style of cuisine, offering guests a radically different dining experience every few months. Dividing the year into a succession of what Chef Cheung calls “volumes,” the first five themes have already been planned through June 2022, with the first volume focusing on spring. Later volumes will feature courses dominated by single colors and recipes inspired by culinary trends from different decades.

A dreamer who doesn’t sleep, Chef Cheung obsesses over details that remain hidden from even the most trained eyes. His quest for perfection, coupled with a restless and naturally curious mind, is the fuel for Cultivate’s culinary engine. Classically trained and a veteran of Michelin-starred restaurants including Eleven Madison Park, Bo Innovation, and 8½ Otto e Mezzo Bombana, Chef Cheung will showcase his mastery of vegetables, acidity, char, spice, and herbaceous flavors on Cultivate’s tasting menus. 

“The cuisine at Cultivate will redefine what ‘fine casual,’ ‘interactive dining,’ and ‘fun dining’ should be in this day and age,” says Chef Cheung. Accordingly, rather than relying solely on premium proteins and flashy touches like truffles, wagyu, and caviar, the kitchen team will take humble, seasonally-appropriate ingredients and elevate them to unthinkable heights through innovative preparations, advanced cooking techniques, and unconventional flavor combinations.

True to Cultivate’s unexpected and self-assured nature, the wine list will be unapologetically American, with half of the varietals coming from American Viticultural Areas. Ranging from well-known Napa Valley to overlooked regions such as New York’s Finger Lakes, the wine list will feature familiar producers such as Cakebread, Schafer, Inglenook/Francis Coppola, Ridge, and Joseph Phelps.  In addition, Cheung will also showcase vineyards that many Hong Kong diners aren’t familiar with, such as Chappellet, Far Niente, and Saintbury.  

Similarly, the selection of Italian varietals will come from popular regions such as Piedmont and Tuscany as well as relatively unknown areas including Sicily, Sardinia and Trento-Alto Adige. To complement the tasting menu, a six-glass wine pairing (+HK$780) will be offered alongside a non-alcoholic “Elixir Pairing” option (+HK$550), a unique offering of drinks artfully crafted to match and elevate each course.

Cultivate opens for dinner bookings from 24 March and offers a single 8-course set menu that changes regularly. Some dietary restrictions and allergies can be accommodated with 48-hour notice.  

About Chef Leonard Cheung

Chef Leonard Cheung’s culinary career began in Hong Kong at Michelin-recognized restaurants 8½ Otto e Mezzo Bombana and Bo Innovation. His experience propelled him to the prestigious Culinary Institute of America, where he honed his technical skills and hoarded knowledge and inspiration from chefs at some of New York’s most notable restaurants, including Eleven Madison Park and The NoMad; followed by a stint at Husk & McCrady’s in Charleston, South Carolina.   

BIG BIRDY OPENS ON HIGH STREET, OFFERING A PERFECTED MENU OF FLAME GRILLED PORTUGUESE CHICKEN, SUPERFOOD SIDES, AND HARD ICED TEAS

FORMER SHEUNG WAN HOT-SPOT LITTLE BIRDY RELAUNCHES, BIGGER AND BETTER THAN EVER! THE NEW  BIG BIRDY BRINGS PERI PERI TO THE PEOPLE WITH A CRAVEABLE NEW MENU 

Big Birdy opens on Sai Ying Pun’s High Street and dishes up a menu of delicious, flame grilled Portuguese-style chicken with housemade Peri Peri sauces, a bountiful selection of chef-crafted superfood sides, chef-crafted sandwiches and a full-range beverage menu of curated cocktails and specialty beers. Evolved from its predecessor, Little Birdy, Big Birdy is all grown up with a bigger menu, bigger venue, and (most importantly, to some,) a bigger beverage selection offering a more holistic hang-out experience. 

Peri Peri was originally discovered by the Portuguese hundreds of years ago in Mozambique. They loved its Piquant, yet rich flavor, so they took it back to Portugal, where it has been widely used ever since. Peri Peri has now started to gain Popularity across the globe. Big Birdy dry rubs their cage-free, hormone-free, free-range chickens in an umami-packed mixture of proprietary Peri Peri spices, before basting and flame grilling them to order. Each bird is served with a choice of four chef-crafted, flavor-packed Peri Peri sauces (lemon garlic, mild, hot, and insanely hot). Chickens are served by the quarter (Little Birdy, HK$85), half (Half Birdy, HK$160), whole (Big Birdy, HK$290), and grilled or crispy fillets (No Bones!, HK$85).  

It has been said that Peri Peri spicy flame-grilled chicken is addictive and now there are more reasons than ever to feed a healthy Peri Peri addiction. A selection of sandwiches include old Little Birdy favorites like the Tasty Flocker (HK$90 - flame grilled chicken, avocado, onion, rocket, mayo), The Chicken Roll (HK$90 shredded chicken, sliced tomato, onions, garlic aioli, and lettuce on a baguette roll) and the vegetarian Herbivore (HK$80 - charred mixed vegetables, rocket, olive tapenade, and pesto). A continuation on the healthy front, the Big Birdy Super Foods menu (HK$55 regular, HK$75 large) features picnic-ready sides such as Kale Caesar! (kale, parmesan, caesar dressing, white anchovies, and croutons), The Super Potato (new potatoes, thyme, garlic, mayo, dijon mustard), and The Rice Rocket (rice, grilled chicken leg, avocado, charred mixed vegetables, corn, and kale). 

For those looking to indulge, The Naughty Corner lends the perfect reason to wait until Monday to start that diet. The Heisenberg (HK$130) sees crispy fried chicken, American Cheese, pickles, and Peri Peri aioli layered on a burger bun, Chicken & Waffles (HK$150) escape from being relegated to brunch-only and offers thick Belgium Waffles stacked with crispy fried chicken, accompanied by Peri Peri butter and maple syrup. Vegetarians and carnivores alike will love the Yes, I’m a Vego (HK$110), which offers ‘chicken’ fried tofu, American Cheese, pickles, and Peri Peri Aioli on a burger bun. All Naughty Corner sandwiches can be made with double chicken (+HK$65) or for the most daring, triple chicken (+HK$95). 

For those looking to wet their beaks, Big Birdy’s beverage menu features an eclectic mix of refreshing imbibements. On offer are: Naughty Iced Teas such as Mr. Tea (HK$70) a mix of Jim Beam Bourbon, fresh mint, sweet vermouth, lemon and iced tea and the refreshing Beach Par-Tea (HK$70) mixing Flor de Cana Extra 4 year Rum mixed with passion fruit, lime, and iced tea. Also headlining the beverage menu is a range of specialty Birdy Sangrias ($70/glass, $380/jug) with imaginative flavors such as Port and Tonic Sangria, and the White Peach and Bubbles. The Passaro Maria ($90) will make things brunch-y as it replaces a traditional Bloody Mary with Quiquiriqui Mezcal, hot Peri Peri, tomato juice and a crispy bacon garnish.  Big Birdy also serves up an exclusive Big Birdy Pilsner ($60) created in collaboration with Hong Kong Beer Co. 

Yuey Tan, one of the original founders of Little Birdy says of the new opening: “I see Big Birdy as the natural evolution of Little Birdy. We’ve maintained our core brand ethos of serving up ethical food bursting with flavour and attitude and we’ve expanded the menu to range from healthy to indulgent in a venue that is spacious, vibrant, and friendly.”

Beyond the birds, Big Birdy’s High Street home is poised to be a true neighborhood hang-out, featuring earthy textures and bright colors that reflect the sunny African-Portuguese heritage of Peri Peri flavors, while providing guests fresh food in a relaxed atmosphere with friendly service. Blurring the lines between fine and casual dining, Big Birdy serves up good vibes in a non-pretentious sit-down restaurant with a full-service bar that is the ideal backdrop for dates, friend hangs, post-gym meals, weekend feasts, and more. 

Perpetuating the hangout vibes, Big Birdy also puts on a banging weekday happy hour from 3 to 7pm with drinks starting from HK$35. Take-away, delivery and catering are also available. 

CASTELLANA PREMIERS A NEW SIGNATURE DISH WITH SLOW FOOD INTERNATIONAL’S ARK OF TASTE CERTIFICATION ALONGSIDE EIGHT ALL NEW DISHES

SCOPRENDO IL FIUME CON TARTUFO PREGIATO WITH SWEET WATER RIVER PRAWNS AND OYSTERS IS UNVEILED AT CASTELLANA   

Castellana, opened in collaboration with Two-Michelin Starred Chef Marco Sacco, this month unveils their all new signature dish: Scoprendo Il Fiume Con Tartufo. The dish, which will remain a fixture on the restaurants new Nobility and à la carte menus, celebrates the Piedmont region’s abundant sweet waters with river prawns and oysters. 

Un Assaggio di Nobilta’ (A Taste of Nobility) is a new menu from Castellana featuring a choice of four (HK$1380) or seven (HK$1680) courses. The menu boasts the restaurant’s new signature dish that includes ingredients endorsed by Slow Food International’s Ark of Taste, an international catalogue of endangered heritage foods, designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ecoregion. Never before imported to Hong Kong, river oysters are the sweetest of oysters varietals and are encased in a picture-perfect pink hued shell. Scoprendo Il Fiume Con Tartufo, sees a boiled river prawn bathed in an Alpine butter sauce topped with Mascarpa cheese (a cheese exclusively available from Val Dossola, Piedmont) and showered with black truffles, served alongside a river oyster on a bed of lake weed chips (available a la carte HK$588).   

Castellana continues to celebrate Piedmont cuisine with eight additional new dishes available across the Nobility, Traditional, and A La Carte menus. Zuppa di Mais con Fagioli di Cuneo e Piselli is a corn soup made with slow cooked Cuneo chickpeas and green peas topped with nasturtium herbs as a foil to the soup’s sweetness; Risotto Porcino is a Porcini mushroom risotto finished with porcini cream and a Barolo wine and porcini reduction sauce; Il Ricco ed il Povero is steamed scrambled eggs and onion with a black garlic sauce, asparagus, dried egg whites and topped with Aristocrat Caviar; Ravioli del ‘Plin’ Vegetariani (HK$298 a la carte) is homemade ravioli stuffed with seasonal vegetables served alongside pureed zucchini and asparagus in a vegetable reduction ajus; Salmerino con Radicchio e Maionese di Funghi (HK$398 a la carte) is a pan fried Salmerino river trout topped with a red radish and porcini mushroom mayonnaise served alongside radish chips; Guancia di fassona con riduzione di Barolo sees Fassona beef cheek cooked low and slow for 36-hours served with sweet potato puree and a celery and Barolo wine reduction sauce; Pane e cioccolato (HK$168 a la carte) this dessert pairs a dark chocolate glazed sweet bread with a rich chocolate brownie, a Maternassa Pear (a rustic pear from Piedmont) and a warm milk chocolate sauce. 

San Valentine Menu 

This Valentine’s Day Castellana has curated a special set menu (HK$1680) sure to stir up love. The 6-course menu features: Carpaccio di patate e storione con il suo caviale, potato carpaccio topped with sturgeon and caviar; Zuppa di mais con fagioli di Cuneo, piselli e tartufo pregiato, corn soup with Cuneo chickpeas, green peas and black truffle; Risotto animelle Marsala and fiori di rosmarino, risotto with veal sweet bread, marsala wine and rosemary flowers; Scoprendo il fiume con tartufo pregiato river oyster and prawn with black truffles; Guancia di fassona con riduzione di Barolo, Fassona beef cheek with a Barolo wine reduction; and Pane e cioccolato, Castellana’s take on the classic Pan au chocolate. 

The menus offer a wine paired options of wines that are selected from Castellana’s vast and specially curated wine menu. Many wines offered exclusively at Castellana, the pairing option offers exclusive labels such as Mirafiore Barbera d’Alba Superiore 2014, Prunotto Barbera d’Asti 2001, and Roagna Montemarizino 2015.

Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides the perfect conditions for both wine and truffles, making it a hit tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, fully embodied flavor, with classic Italian veggies and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character. 

Open for both lunch and dinner service, Castellana offers a series of set menus and a la carte dishes boasting the finest ingredients imported directly from Piedmont. 

The 50-seat restaurant also offers two private rooms seating up to twelve guests. The atmosphere is bathed in muted tones of golds and deep blues and leathers with french style white table linens and is an ideal backdrop for dates, meetings, celebrations and group meals. 

Piedmont’s highly rated cuisine is down to the focus on creating a full dining experience. Located in the heart of Causeway Bay, Castellana’s distinctive food is matched by quality wine, creamy cheeses, world-famous white truffles, and indulgent desserts - all in a bid to deliver the perfect, comprehensive meal. 

CALI-MEX ROLLS OUT MENU VERDE WITH PLANT-BASED DISHES BOTH CLASSIC AND NEW

IMPOSSIBLE MEAT QUESO DIP, JALAPENO POPPERS, AND OTHER VEGETARIAN AND VEGAN OPTIONS GRACE THE NEW MENU 

Fresh-casual modern Mexican concept, Cali-Mex was amongst the first in Hong Kong to offer a variety of both vegetarian and vegan menu items that have continuously appealed to both vegetarians and non-vegetarians alike. Beginning January, the brand that introduced California-inspired Mexican cuisine to Hong Kong will launch Menu Verde featuring a mix of classic and new plant-based menu items. With more than 20 fresh tasting dishes available, including their signature Venice Beach Vegan and Impossible Foods fillings, Cali-Mex remains committed to making fresh and tasty plant-based dishes more accessible with their new permanent Menu Verde. 

The Menu Verde will feature exciting classics such as Tacos, Burritos, Quesadillas, Nachos, Salads, and Enchiladas with a choice between five vegetarian fillings including: Mixed Bean, Spinach, Mixed Vegetable, Impossible Meat, or Venice Beach Vegan. Tofu Sour Cream and Soy Cheese are also available to transform dishes to suit a vegan lifestyle.  

New on the Menu Verde is the addictive Impossible Queso Dip (HK$98) featuring Impossible Meat, made from plants, spiced and folded into a mix of melted Mexican cheeses and peppers - served alongside fresh tortilla chips or Cos lettuce cups (+ HK$10) for those looking to keep it low carb; and Jalapeño Poppers (HK$68) which includes three large crispy breaded Jalapeño peppers stuffed with melted jack cheese and served alongside a creamy dressing. 

Burgers from the Harley’s Burger created by Chef Nate Green are now all fully upgradeable to Impossible Meat patties including the cheekily (for those in the know) named Rhonda ($148) based around a favorite dish from Green’s featuring a patty with miso mayo, house-made sweet corn, harissa and parmesan mash topped with spring onion and ginger dressing, shredded spring onions and crispy garlic on a brioche bun. 

With a variety of vegetarian and vegan filling and topping options, and seven base options, the new Menu Verde embraces customization.. The menu highlights how delicious, affordable, and accessible a plant-based diet can be even for meat-lovers.

TACO TUESDAYS

Cali-Mex Taquerias and Cali-Mex Bar and Grill locations are now celebrating Taco Tuesdays with all you can eat tacos (Original Beef, Original Chicken, Pulled Pork, and Mixed Vegetable) starting from only HK$78. Every Tuesday guests can enjoy 2-hours of unlimited taco feasting from 3 to 5pm at HK$78 (+10% servc. At B&G locations), or HK$158 (+10% servc. At B&G locations) from 5pm to close. Guests can mix and match taco fillings, or stick with the one that they love. In addition to soft flour tortillas, freshly made soft and crispy corn (gluten free) shells are available. 

Cali-Mex Bar & Grills are neighborhood restaurants featuring roomie booths and tables, a variety of dishes from sharing platters to grilled mains, and full liquor bars and in-table beer taps, making it the ideal hangout for any occasion. 

KAPPO RIN OPENS ALONGSIDE THREE-MICHELIN STARRED SUSHI SHIKON AT THE LANDMARK MANDARIN ORIENTAL

Hong Kong, October 11, 2019- The long-awaited Kappo Rin opens in a prestigious location alongside sister restaurant Three-Michelin Starred Sushi Shikon, and Two-Michelin Starred Amber at the Landmark Mandarin Oriental. Kappo Rin, opened by the group behind Sushi Shikon, offers a sophisticated, yet relaxed dining experience, featuring fresh, modern Japanese cuisine. 

Opening in collaboration with Master Chef Yoshitake of Ginza’s Three-Michelin Starred Sushi Yoshitake and Hong Kong’s Three-Michelin Starred Sushi Shikon, Kappo Rin focuses on both cooked and raw items prepared to highlight the inherent flavors of ingredients imported fresh daily from Japan’s most prestigious purveyors. The word "Kappo" simply means ‘to cut and to cook,’ and is a multi-course meal that is left entirely up to the chef, offering a less formal cuisine celebrating the proximity between the diner and the chef. A traditional Kappo chef masters numerous cooking methods and appreciates the seasonality and quality of ingredients, as well as the importance of presentation and sequence of each dish in the meal. Decades of deep and strong relationships ensure that Kappo Rin is able to source the world’s best quality ingredients from Japan’s land and water, providing guests with the pinnacle of Kappo style experiences. 

Kappo Rin offers 10-courses of traditional and seasonal Japanese dishes served in an elegant, calm and sensorial 8-seat setting. While dishes will track the seasons, menu examples include: Steamed Egg Custard with Monkfish Liver, Hairy Crab with Turnip in Bonito Soup, Seasonal Sashimi, Soba Noodles with Sea Urchin and Black Caviar, Grilled Wagyu Beef in Sukiyaki Style with Black Truffles, Fried Prawn-shaped Taro in Mushroom Broth, Grilled Rockfish and Matsutake Mushroom with Soy Sauce, Grilled Fresh Water Eel, with Cucumber in Vinegar Sauce, and Rice with Golden Eye Snapper and Salmon Caviar, finished with Seasonal Fruit. 

The exclusive dining room of Kappo Rin offers a lesson in understated elegance, where every detail is the vision of respected Japanese artisans and reflects the austere beauty andelegance of Japan. Stunning artworks and furnishings handcrafted by some of Japan’s most respected craftsman, ensure that Kappo Rin is an exquisite space. Kappo Rin boasts an eight-seat hinoki wood sushi counter and guests are greeted by a wooden “Edo Komon” screen crafted by Nobuo Tanihata, regarded as a living legend for his mastery of the “Kumiko” style woodworking technique developed 1300 years ago. The wall centered behind the counter is a mesmerizing creation by Syuhei Hasado, Japan’s most renowned “tsuchi-kabe” designer.

Kappo Rin is now open in soft launch phase and offers dinner service Monday through Saturday for two seatings (18.00-23.00). 

DIAMONDS OF PIEDMONT: CASTELLANA RESTAURANT INTRODUCES SEASONAL WHITE TRUFFLE MENU WITH A TASTE OF PIEDMONT TRADITION

CASTELLANA RESTAURANT OFFERS A FINE DINING TAKE ON THE AUTHENTIC REGIONAL ITALIAN CUISINE OF PIEDMONT

Castellana, recently opened in collaboration with Two-Michelin Starred Chef Marco Sacco, now features the echelon of one of the world’s most coveted ingredients - white truffles. Sourcing from the Piedmont region, and most famously, the countryside surrounding the city of Alba, the restaurant now introduces two reimagined 4 and 7 course menus all intended to be coronated by a freshly shaved crown of the diamonds of Piedmont, white truffles. 

The new Piccolo Lago menu still offers several dishes that are quickly becoming favorites of Castellana’s guests such as the Smoked Lake Trout, Black Garlic Risotto with River Prawn, and the highly acclaimed Au Koque Carbonara. New additions include a delicate Bettelmatt Cheese Flan, Eel from fire to roner,Piedmont Pigeon, and Savoury and Sweet Jerusalem Artichokes. Served in either a 4-course option (HK$1280, HK$2180 with wine pairing), or 7-courses (HK$1580, HK$2780 with wine pairing), the menu brings to Hong Kong a collection of dishes that have made Chef Marco Sacco a culinary hero mainstay in Italy and beyond.  

The new Traditional Piedmont menu (4 courses: HK$1280, HK$2180 with wine pairing; 7 courses: HK$1580, HK$2780 with wine pairing) features classics such as Veal with Tuna, capers and anchovies sauce, and Oberto Fassona Beef and foie gras. New to the menu dishes include: Lake Fish Soup, Salmerino Trout with Carmagnola bell pepper sauce, The Truffle, Ravioli stuffed with Castelmagno Cheese and a warm Zabaione. The highlight of the menu is the innovative Il Tartufo (The Truffle), which features the whole skin of a black truffle, stuffed with bone marrow, pureed truffle and served atop a sauce of hazelnuts, this unique dish offers the umami essence of delicate truffles at their finest.  

Both menus offer wine paired options that are selected from Castellana’s vast and specially curated wine menu. Many wines offered exclusively at Castellana, the pairing option offers exclusive labels such as Prunotto Barbera d’Asti ‘Costamiole’ DOC 2001, Roagna Barbaresco Faset DOCG 2013, and Nervi Gattinara Valferana DOCG 2013. For each menu, Truffle-lovers are able to select their own truffle, charged by the gram, and then, depending on preference, dial up or down the truffles on each of their courses. Although market truffle prices fluctuate throughout the season, because of Castellana and Marco Sacco’s close relationship with famed truffle expert TartufLanghe, the restaurant will be able to offer the jewels of the earth at a competitive price point all season long. 

Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides the perfect conditions for both wine and truffles, making it a hit tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, fully embodied flavor, with classic Italian veggies and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character. 

Open for both lunch and dinner service, Castellana offers a series of set menus and a la carte dishes boasting the finest ingredients imported directly from Piedmont. 

The 50-seat restaurant also offers two private rooms seating up to twelve guests. The atmosphere is bathed in muted tones of golds and deep blues and leathers with french style white table linens and is an ideal backdrop for dates, meetings, celebrations and group meals. 

Piedmont’s highly rated cuisine is down to the focus on creating a full dining experience. Located in the heart of Causeway Bay, Castellana’s distinctive food is matched by quality wine, creamy cheeses, world-famous white truffles, and indulgent desserts - all in a bid to deliver the perfect, comprehensive meal. 

ZUICHO INTRODUCES REFINED CASUAL JAPANESE KAPPOU CUISINE TO SHEUNG WAN

Zuicho, an immersive and interactive Japanese culinary experience centered around refined “kappo” cuisine, prepared from the finest ingredients sourced directly from Japan opens in Sheung Wan in the space formerly occupied by Three-Michelin Starred Sushi Shikon (G/F, 29 Jervois Street, Sheung Wan). 

Kappo sits at the intersection between the formality of Kaiseki and the raucous atmosphere of Izakaya dining. Kappo, literally meaning ‘to cut and to cook,’ is a multi-course, multi-sensory meal curated entirely by the chef, that offers a laid back, yet stillartful,dining experience emphasizing the closeness between the chef and his guests. A master kappo chef has a command of diverse cooking methods, a deep understanding of the seasonality and quality of ingredients, prioritizes presentation, and carefully curates the order of each dish in the meal. Guests at Zuicho enjoy a mixture of both raw and cooked dishes as they observe and interact with the chefs throughout the meal, from just across a beautiful hinoki counter. 

 Zuicho is helmed by Head Chef Fumio Suzuki, a traditionally trained kappo chef, and a master of numerous cooking methods, all focused on drawing out the flavors of seasonal ingredients. Hailing from Tokyo, he credits being born and raised in the center of Japan’s culinary scene with his deep understanding and appreciation of how integral food and dining are to enjoying culture and life. Chef Suzuki has spent the past twenty years honing his skills in Tokyo where he was head chef of the prestigious Kita-Ooji.  Suzuki then further refined his skills as a chef at Ginza Uchiyama, famous for holding Michelin stars for over 10 consecutive years by serving the highest standard of sophisticated, Kyoto-based, Kaiseki cuisine. 

 The restaurant’s relaxed and austere environment provides a portal to an entertaining aspect of Japanese dining culture. Across two dinner seatings (6pm or 8.30pm) Zuicho offers diners an ever-changing seasonal omakase menu (HK$1800 + 10% servc.) at their 8-seat main counter, or in a 6-seat private room. A beverage list of wine and sake has been curated to perfectly complement the ever-changing seasonal 9-course menu. Courses include: Appetizer, Tempura, Shinogi, Soup, Sashimi, Beef, Steamed, Rice, and Dessert. 

CASTELLANA RESTAURANT OPENS IN COLLABORATION WITH TWO-MICHELIN STARRED CHEF MARCO SACCO

PRESS RELEASE

CASTELLANA RESTAURANT OPENS IN COLLABORATION WITH TWO-MICHELIN STARRED CHEF MARCO SACCO

CASTELLANA RESTAURANT OFFERS A FINE DINING TAKE ON THE AUTHENTIC REGIONAL ITALIAN CUISINE OF PIEDMONT

Causeway Bay sees more stars with Castellana Restaurant newly opening on the 10th floor of the Cubus Building. The fine-dining restaurant, featuring authentic cuisine from the Piedmont region of Italy is opening in collaboration with Two-Michelin Starred Chef, Marco Sacco of Italy’s Piccolo Lago.

Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides the perfect conditions for both wine and truffles, making it a hit tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, fully embodied flavor, with classic Italian veggies and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character.

Open for both lunch and dinner service, Castellana offers a series of set menus and a la carte dishes boasting the finest ingredients imported directly from Piedmont. The Traditional Set (HK$680 + 10% servc) offers five courses and includes dishes such as Scambio di Battute (Beef and Yellowfin Tuna Tartar) and Risotto, Lumache e Finferi (Risotto with Snails and Chanterelle Mushroom); while the Seasonal Menu (HK$880 + market price for truffles + 10% servc) changes regularly and includes ‘Ravioles’ della Val Varaita, a very uniquely regional take on Ravioli that sees the dish take on a gnocchi-like quality while being bathed in local Piedmont Toma cheese and Grana Padano, and Lombo di agnello in crosta di funghi Panfried (lamb loin with mushroom crust and potato mille feuille); the The Marco Sacco Set Menu  boasts seven courses that are wildly popular at the Two-Michelin Starred Piccolo Lago and includes: Risotto Aglio Nero e Gamberi di Fiume (Risotto with Black Garlic and River Prawns), Manzo di Fassona, Ravioli al Fegato D’oca e Polenta (Fassona Beef, Duck Liver Ravioli, and Polenta Crumble), and Carbonara au Koque (Handmade Tagliolini, Au Koque  Carbonara Sauce, and Vigezzo Valley Cured Ham). The a la carte menu (HK$238-HK$488) also offers a selection of fine vegetarian dishes. Traditional Piedmont cuisine relies on their concentrated flavors and silky textures to match their famous full-bodied wines - of which the region has the highest number of Tier 1 wines in Italy (17 DOCG’s). Each dish can be served alongside a local Piedmont wine from the restaurant’s extensive 300+ bottle wine collection, featuring vintages dating back to the early 1960’s.