Step into a flavorful review as we wrap up the culinary highlights of 2024. From hidden gems to Michelin-starred marvels, join us in relishing the diverse, innovative, and utterly delectable moments that defined this gastronomic journey. Let’s savor the tastes, textures, and tantalizing surprises that made 2024 a year well-dined.
Leela
Leela is delighted to introduce its new 5-course Chef’s Tasting Menu, a modern Indian culinary extravaganza that showcases Chef Manav’s signature selection of dishes. The menu commences with the sumptuous Baked Chettinadu Duck Samosa, setting the stage for an unforgettable journey. Other highlights of the menu include the revered Tandoori Beef Chop featuring Black Angus short rib, ginger, and chilli, and the indulgent Chukandar Ox Tail Gosht featuring rich and savoury gravy, served with garlic naan, prawn techa pulao, raita, and more. Leela’s new tasting menu is priced at HK$888 per person, an opportunity to savour the vibrant and authentic flavours of India.
Cafe Marco
Cafe Marco’s Japanese Sukiyaki Dinner Buffet features an array of fresh seafood, including seasonal oysters, Boston lobsters, snow crab legs, brown crab, mussels and prawns. There’s also a variety of sashimi, salads, appetisers, Chinese and Western hot dishes, desserts and ice cream. The highlight of this extravagant feast is the Japanese Sukiyaki. Guests can start with a selection of three tantalising soups – pork bone, chilli hot and kombu vegetable – then choose from the beef, seafood or vegan options for their main ingredients. The Beef Sukiyaki includes prime beef, beef shin and assorted vegetables. Seafood lovers will be delighted by the Seafood Sukiyaki, which features a medley of prawns, scallops, mussels, clams and assorted vegetables. Meanwhile, the Vegan Sukiyaki offers a mix of plant-based delights, such as mushrooms, carrots, white turnips, lotus root, Chinese cabbage and deep-fried bean curd skin.
Hyatt Regency Tsim Sha Tsui’s Cafe
Hyatt Regency Tsim Sha Tsui’s Cafe is ushering in the new year by introducing an exciting twist to the weekend dinner buffet. The culinary team serves up Crab Feast on Friday and Seafood Extravaganza on Saturday and Sunday, accompanied by a wide range of made-to-order dishes buffet à la minute, offering guests a sensational culinary experience starting from January. The Crab Feast on Friday will be a delightful treat for crab enthusiasts as they can savour a range of newly introduced crab delicacies. Highlights include Sautéed black pepper crab, Curry crab samosa, Crab meat soup and Asparagus and crab pizza. Guests can relish freshly made dishes like Grilled king crab leg with lemon butter sauce, Crab cake and Soft shell crab tempura. To complete the crab feast, indulge in the succulent King crab leg alongside delectable offerings such as Soft shell crab sushi and Crab salad with mango and wasabi mayonnaise.
Mue Mue & Mue Bar
All-new innovative Thai restaurant, Mue Mue, and diversified cocktail bar, Mue Bar, break new ground in both worlds of gastronomy and mixology as they cruised into Mira Place in Tsim Sha Tsui. Led by renowned Chef Saito Chau and his esteemed team, Mue Mue reinterprets Thai classics with Chinese culinary strokes, promising a never-before-seen, authentic dining experience brimming with ingredients that are not only seasonal, but exclusive to the Land of Smiles. Aside from eye-opening dishes, Mue Bar serves original cocktails that beautifully marries elements of East and West. Relish in a relaxed night out with friends in the alfresco seating or enjoy the tipsy evening during happy hour!
Mondrian Hong Kong
Conceived as a cosy renaissance sanctuary with jaw-dropping views of Hong Kong’s harbour and skyline from the 39 th floor of MONDRIAN HONG KONG, in the heart of the Kowloon’s dining and nightlife buzz, Carna by Dario Cecchini is set to deliver an experience in sophisticated nose-to-tail dining. Hailed by the New York Times as the “world’s greatest butcher” and star of Netflix’s “Chef’s Table”, Cecchini now partners with disciple and fellow Tuscany native Daniele Milliani on a mission to challenge, inspire and provoke.
Carna by Dario Cecchini is poised to become Hong Kong’s hot table non pareil; the first Carna in Asia and joining sister restaurants in the Bahamas and Dubai. An exclusive chef’s table tasting experience will brings diners on a journey through a variety of cuts of meat, blending time honoured traditions with the finest products, innovative flair and true tableside theatre.
Feather & Bone
Embark on an extraordinary culinary journey this February as Feather & Bone (FAB) proudly presents its first-ever exclusive Four Hands Wine Dinner. This highly anticipated event brings together two esteemed talents: the renowned one Michelin star chef, Andy Beynon from London’s beloved Behind Restaurant, and Jock Auld, the founder and winemaker of Auld Family Wines in Australia’s Barossa Valley. These culinary virtuosos will join forces with the Group’s executive chef, James Oakley, to curate an unforgettable culinary experience at Feather & Bone’s Sai Ying Pun and Wan Chai Branch on February 27 (Tuesday) and February 28, 2024 (Wednesday) ,respectively.
For two nights only, guests will be indulged and pampered with an impeccable 5-course feast meticulously crafted by
Andy and James, showcasing their finest menu using the highest quality ingredients from premium meats to seafood. This exclusive 5-course wine-pairing dinner menu is now available for advance booking. Guests can enjoy a special
early bird offer of just HK$888 per person if they book before January 31, 2024. From February 1, 2024, the price will
be HK$988 per person. Prices are subject to a 10% service charge. Mark your calendars now and don’t miss this opportunity to enjoy a remarkable dining experience! For more information and reservations, please visit
https://featherandbone.com.hk/blogs/news/four-hands-wine-dinner-28-feb-24.
Hyatt Centric Victoria Harbour Hong Kong
“Teatime in the Orient” – a new Afternoon Tea set inspired by the distinctive, diverse and delicious flavours and ingredients of Chinese cuisine. Menu highlights include Raisin Osmanthus Scones, savouries like Duck Bao with Orange-Infused Hoisin Sauce, Poached Shrimp Sandwich with Salted Egg Yolk Mayonnaise, sweet treats like Mandarin Orange Petite Cake, Osmanthus Berries Gateau with Lychee Berries Compote. Priced at HK$688 for two persons, the “Teatime in the Orient” Afternoon Tea set is available from 3:30 PM to 5:00 PM at The Farmhouse (2/F, West Tower) on weekends and Public Holidays from 6 January to 25 February 2024. Guests can also enjoy a 20% discount when they book a table via The Farmhouse’s official reservations page.
Three on Canton
Three on Canton is thrilled to announce a series of delectable culinary experience to celebrate the arrival of 2024. Delight in an array of enticing dining options, including the highly anticipated Abalone and Crab Dinner Buffet, the exquisite Florté Afternoon Tea Set, and a selection of Chinese New Year favourites. Starting from 4 January 2024, seafood enthusiasts will be treated to the ultimate feast with the Abalone and Crab Dinner Buffet.
Priced at HK$568 for 2 persons, the Florté Afternoon Tea Set allows patrons can indulge in the essence of French tea time, immersing themselves in a delightful array of exquisite savoury and sweet delicacies meticulously crafted by esteemed pastry chef, Stalin Ling from 3- 5pm daily.
To celebrate the Year of the Dragon, Three on Canton will be serving Chinese New Year favourites from 10-13 February that are sure to delight guests. Highlights of the menu include the sashimi salmon toss salad (Lo Hei), a traditional dish where guests can participate in the auspicious act of tossing the ingredients together for good luck and prosperity. With a diverse range of mouthwatering dishes ranging from succulent seafood to delightful sweets, Three on Canton promises an unparalleled dining experience that caters to the discerning tastes of all our esteemed guests.
ESTRO
ESTRO, a renowned one MICHELIN-starred Italian fine-dining restaurant by JIA Group led by co-owner / Chef Antimo Maria Merone, is thrilled to kick off 2024 with a special announcement on an exclusive collaboration event in Hong Kong with Tokyo’s Bvlgari Il Ristorante Luca Fantin, by the acclaimed Chef Luca Fantin. This collaboration event is set to take place on 25th and 26th January, presenting a heightened dining experience that encapsulates the essence of Italian gastronomy.
Indulge in a meticulously crafted 8-course dinner, priced at HK$2,880 + 10% service charge, or savor a delightful 6-course lunch at HK$1,880 + 10% service charge. The collaboration will bring together the distinct yet complementary styles of Luca Fantin and Antimo Maria Merone, and each dish embodies the artistry and innovation that have become synonymous with the culinary creations of the chefs.
The Dining Room
At The Dining Room by BluHouse, Rosewood Hong Kong, Chef de Cuisine Giovanni Galeota unleashes his creativity upon sustainably sourced seasonal ingredients, bringing a fresh take on elevated Italian gastronomy. With the onset of the winter season, The Dining Room is thrilled to introduce an enticing array of new menus reflecting the rich and hearty flavours of winter. Available from now onwards at The Dining Room, indulge in a selection of comforting new appetisers, hearty pastas, succulent meats, fresh sustainable seafood, and decadent desserts, all embracing the warmth and richness of the winter season.
AUOR
To mark the Lunar New Year festivities, Auor is excited to introduce The Laksa Club. This exclusive private experience showcases the rich flavours of Peranakan, Malay and Hokkien dishes, expertly curated by Chef Voon. On 9 February, The Laksa Club presents a special sharing-style Lunar New Year Reunion Dinner Menu priced at HK$988 + 10% per head, capturing the spirit of togetherness during this auspicious time. It offers a delightful array of comforting dishes that celebrate Singaporean cuisine, with beloved delicacies including Singaporean-style Sri Lankan chilli crab with fluffy mantou, sambal pomfret wrapped in fragrant banana leaf, Hainanese chicken rice, obsiblue prawn laksa noodle, and a dessert featuring coconut, gulu Melaka and pandan. Due to high demand for this festive event, diners are advised to book early to avoid disappointment.
CUCINA
From 10 January to 31 March 2024, Cucina will bring six classic Italian dishes that feature the best Italian beef to the dining tables. Prepared in authentic Italian style and with the most premium beef imported from Italy and Europe, this feast is sure to satisfy the cravings of all carnivores.
Diners can kick off the beef extravaganza with the mouth-watering appetiser of Thin Sliced Roasted Veal with Tuna, Mayonnaise, Capers and Anchovy Sauce (HK$288). For the main course, guests can indulge in beef delicacies from various regions across Italy. Guests can choose from the hearty Roman-style Mezze Maniche with Stewed Beef Tail “Vaccinara Style”, Tomato Sauce, Pecorino (HK$348) or the iconic Homemade Traditional Lasagne with Italian Minced Beef Ragout “Sunday Style” (HK$328). The chef-recommended highlight is the Braised Veal Shank Ossobuco “Milanese style”, Saffron Risotto and Gremolata (HK$458).
Meat lovers can also delight in two grilled steak options that feature Italy’s unique and premium Carima Beef. flavours. Simple and delicious, the Grilled Carima Beef Sirloin Tagliata, Rocket Salad, Tomatoes, Parmesan, Saba Sauce (HK$528) is a must-try dish. Carnivores can also indulge in the Grilled Porterhouse Steak, Rosemary Oil, Smoked Sea Salt Flakes (HK$1,288). Perfect for sharing, this culinary masterpiece features the finest Carima beef. The steak is expertly cooked to perfection, making it tender, flavourful and juicy.
