Let’s celebrate this special month together with family and friends.
Trying to find a restaurant in Hong Kong? Whether you’re looking for a more casual restaurant experience, fine dining with a view, or a delicious eat-at-home option. Here is a list of a few of the city’s hippest eateries this Feb.
SAVVY
Starting from 20 February, a lavish style of dining takes centre stage every night at SAVVY. Guests can savour a premium seafood platter followed by all-you-can-eat gourmet delights, including Asian and Western entrées that have been freshly prepared in the open kitchen by SAVVY’s team of talented international chefs, led by Chef de Cuisine Derek Ng. To celebrate the launch of this new dinner concept, kids aged 11 or below can enjoy the feast for free when accompanied by a paying adult. Guests can start the lavish feast with a Premium Seafood Platter, which includes Grilled Boston Lobster, Grilled Tiger Prawn, Dalian Abalone, Steamed Scallop with Glass Noodles, Crispy Fried Soft-shell Crab, and Southeast Asian delicacies – Indian Roasted Chicken and Thai-style Prawn Cake.
Barkada
Barkada aims to become the new neighbourhood hangout where food can be shared and enjoyed. The space is tropical and retro-inspired, representing Filipino culture and artists. Modern takes are given to familiar flavours, with dishes like Adobo Popcorn Chicken; Brown Butter Pancit Canton; and Sizzling Sisig. A place not just for the carnivores, Barkada also has vegan and vegetarian options for almost every item. As no gathering is complete without a few drinks, be sure to peruse the menu of signature cocktails, crafted with Southeast Asian ingredients like ube and calamansi.
Baan Thai
Craving a good Thai curry? Head to the new Baan Thai branch at Causeway Bay. This new spot has contemporary Thai decor, plus two terraces perfect for a casual meal. Its signature dishes include Yellow Chicken Curry; Baan Thai Basil Pork; Lobster Phad Thai and, of course, the crowd favourite Mango Sticky Rice is on the menu.
Roganic Hong Kong
The new Full Tasting Menu (HK$1,180+10%) at Roganic Hong Kong begins with seasonal snacks of Beetroot Tartlet filled with whipped duck liver parfait, using livers sourced locally from Hop Wo Ho Poultry, topped with fermented blackberry gel and pickled beetroot; Chickpea Wafer with rosemary, smoked cod roe emulsion, lightly dried Taiwanese cherry tomato, and sweet and sour tomato jam and nasturtiums from Common Farms; and Birch Sap Glazed Truffle Pudding, the signature Simon Rogan snack of caramelized truffle pudding glazed in birch sap with Berkswell cheese custard. The courses continue with 35-Day Dry Aged Rhug Estate Sirloin, dressed in coal oil that is made from dropping hot coals into rapeseed oil with pickled kohlrabi, caper jam, and a sunflower shoot garnish; Steamed Seaweed Custard with ponzu-washed trout roe, and a dressing of roasted kohlrabi juices, alongside crispy kale from farm house production; and Fuseau artichokes garnished with whipped ragstone emulsion, and ‘stout reduction.
Quiero Más
Situated in the heart of Central, on the penthouse floor of M88, Quiero Más promises a scenic and multisensory dining experience for gourmands seeking vibrant flavours inspired by the coastal cuisines of the Mediterranean, boasting panoramic views of the city’s bustling centre.
With the introduction of their new Executive Chef, Spanish-native Javier Perez, Quiero Más will be launching a brand-new 8-course Chef’s Tasting Menu (HK$650 per person) with a wine pairing option (+HK$250) on 28 February, inspired by the flavours of his home country in partnership with Los Ibericos and Caviar Per Se.
With years of experience working in top establishments across Spain and Hong Kong, Chef Javier is well-versed in the flavours of the Mediterranean, presenting sophisticated yet authentic flavours that appeal to the city’s cosmopolitan tastes.
Cucina
Valentine’s Day is just around the corner, and guests can celebrate their love and spoil their significant other with an intimate five-course Italian set dinner at Cucina. Guests can also relish in exquisite wine pairings for the ultimate romantic evening set against the city’s glittering skyline. Meticulously crafted by Italian Chef de Cuisine Andrea Delzanno, the romantic feast kicks off with two glasses of Welcome Champagne followed by a starter of Lobster Jelly, Sea Urchin, Cauliflower Purée, Oscietra Caviar. Bursting with the flavours of the sea, this vibrant dish features a sweet and smooth cauliflower purée that perfectly complements the lobster and sea urchin, while caviar adds a luxurious touch. It’s followed by the Linguine with Bell Pepper Juice, Marinated Scampi, Paprika, Lime – a delicious dish that combines pasta with delicate scampi and bright citrus.
Rosewood Hong Kong
Rosewood Hong Kong kicks off the lunar new year with exclusive new cocktail menus at its celebrated restaurants, including authentic Spanish tapas-inspired Bayfare Social, sustainable Mediterranean Pescatarian restaurant Asaya Kitchen, American steak- and smoke-house HENRY, and one Michelin-starred Indian restaurant CHAAT.Conceived and developed by the DarkSide bar team led by Simone Rossi, Director of Bars at Rosewood Hong Kong, the new cocktail programme will match contemporary seasonal mixes with award-winning international cuisines.
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The season of strawberry is here! Known for its striking indoor vertical garden, GREEN has launched a brand new Japanese Strawberry Festival Afternoon Tea. More than 10 delectable delights will be showcased in a 3- course hearty meal including starters, choice of main course, and a spread of exquisite sweet treats with Kyushu strawberries, presented on a stand with flurry of dry ice. Not to mention red and delicious strawberries from 5 distinct prefectures of Japan.
The Butterfly Room
Romance meets elegance at The Butterfly Room this Valentine’s Day, where lovers can savour a special four-course Valentine’s Day Dinner priced at HKD1,588+10% per couple. Highlights of the exclusive menu include Duck Foie Gras Terrine with apple chutney and pain d’epices, Jerusalem Artichoke Soup with black truffle, Seared Beef Tenderloin with black truffle and root vegetables, and Raspberry & Hibiscus Cake to conclude the memorable meal.
HENRY
HENRY, the American grill, smokehouse and butcher concept by Chef Mario Tolentino at Rosewood Hong Kong, launches an ongoing Sunday dinner-only Smoked Prime Rib Menu starting Sunday, 5 February.
HENRY’s elevated take on the traditional Sunday Roast dinner comprises four courses, including two of appetisers, the main course of signature smoked prime rib with choice of side dish, and a dessert. Highlights include sustainably sourced market-fresh seafood such as Tiger Prawns served with cocktail sauce, and Market Oysters with Champagne mignonette. This is followed by either HENRY’s Wedge Salad with pork belly, blue cheese and homemade buttermilk dressing or Pumpkin Chowder with Boston lobster and fingerling potato — a hearty seasonal take on the classic soup.
The 12oz Prime Rib from Brandt Farms in California is smoked to melting perfection, a signature creation of Chef de Cuisine Mario Tolentino, and served with a rich jus and horseradish crème fraiche along with a choice of single side dish options such as Sweet Potato Fries with Cajun salt, Broccolini with Parmesan cheese and charred lemon, and Garlic Roasted Mashed Potatoes. The meal concludes with a dessert of either Passionfruit Mousse with mango and Champagne jelly, or Pineapple Upside Down Cake with cardamom chiffon and coconut sorbet.
Feather & Bone
This year, the deli’s chefs are welcoming guests with an exquisite 3-course sharing menu for two that will surely satisfy all your culinary cravings. For just HK$598 per person, the menu is curated with the highest quality ingredients, seafood, and meats from around the world. Starting with a complimentary glass of bubbly Prosecco, you can feast on a variety of seafood with a refreshing “Tuna Tartare” seasoned with avocado, tarragon, radish & tobiko. This is followed by a classic Italian “Bucatini Vongole” pasta with premium clams from Cloudy Bay, New Zealand, tossed together with garlic, chilli flakes and a splash of Sancerre. Oysters served with champagne jelly and caviar are also available as a delicious added extra, for just HK$88/piece to provide an even more luxuriously romantic touch.
SAVVY
SAVVY has set the perfect mood for a romantic meal this Valentine’s Day. Lovebirds can enjoy a sensational semi-buffet dinner with a choice of Asian or western gourmet dishes as well as an exquisite treat from the SAVVY dessert trolley for the sweetest night of the year. On 14 February, couples can start their romantic feast with a selection of sumptuous seafood and appetisers from the cold table. Highlights include Boston Lobsters, Brown Crabs, Crayfish, Shrimp and Mussels. For mains, guests can choose from five international specialities. Signature Asian dishes include the Classic Indian Keema Mater and Prawn Thali Set with Baked Naan; Thai-style Yellow Curry Lobster with Garlic Bun; Indonesian Crispy Fried Soft-shell Crab with Spicy Egg and Pandan Rice; and Braised 6-head Abalone and Fish Maw. Meanwhile, the Grilled Beef Tenderloin with Foie Gras, Port Wine Sauce and Honey Glazed Purple Potato stands out as an excellent western speciality.
Sen-ryo
In the Japanese gourmet paradise, every Shokunin’s belief and dedication to provide a premium dish, contributes to the overall presentation of the dish. In the new year, sen-ryo still possesses an unparalleled attention to provide diners with an authentic dining experience and adheres to the Shokunin spirit. Every year, sen-ryo will hold a Shokunin Competition, providing Shokunins a platform to apply their sushi knowledge and learn from each other, three main criteria will be taken into account: Innovation, taste and appearance. In the upcoming “Shokunin Sushi” Series, sen-ryo meticulously presents the winning items of the three winners, brings you a variety of exquisite sushi created with heart.
