Step into November with an appetite for culinary delights! This month, we embark on a gastronomic journey through the diverse and delectable dining scene that November has to offer. From hidden neighborhood gems to chic fine dining establishments, our November Dining Round-Up is your ticket to discovering the latest trends, innovative dishes, and must-visit spots in the world of food. Join us as we explore the rich tapestry of flavors, textures, and aromas that define this season’s dining experiences. Whether you’re a food enthusiast, a connoisseur of international cuisine, or someone simply looking for a satisfying meal, our round-up promises a taste-filled adventure that will leave you craving for more.
The Legacy House
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The Legacy House, renowned for its reinvention of Cantonese cuisine, is proud to announce the launch of its new special Dried Tangerine Peel menu, created by Chinese Executive Chef Li Chi Wai. From December 2023 to January 2024, guests will have the opportunity to indulge in a culinary journey that highlights the richness and versatility of chenpi, or Dried Tangerine Peel, a prized ingredient in the Guangdong province that Chef Li is truly passionate about.
Cruise
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Take a liquid tour around one of Hong Kong’s most iconic neighbourhoods with rooftop hotspot Cruise Restaurant and Bar’s innovative new cocktail series “Sip Trip: North Point”. Created by Chief Mixologist Mackenzie Ross and his talented team, the newly-launched cocktail programme introduces 9 fresh tipples that pay tribute to the sights, shops and stories of North Point, including cultural landmarks like Sunbeam Theatre, popular street eats like Lee Keung Kee Egg Waffles, and local legends like that of the “Tsat Tsz Mui” (7 sisters). Available alongside 5 “Cruise Classics” – signature libations that have withstood the test of time and taste buds of discerning customers – the new cocktail menu is perfect for pairing with Cruise’s flavourful modern Asian cuisine, show-stopping Victoria Harbour views.
Cucina
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From now to 4 January 2024, Cucina highlights a selection of white truffle delicacies on its à la carte menu. Chef de Cuisine Andrea Delzanno skilfully prepares palate-tempting dishes that celebrate the coveted “white diamonds” from Piedmont. White truffles are highly prized for their rarity and unique aromas. Chef Andrea proudly presents this ingredient in his masterpiece of Taiyouran Scrambled Eggs, Seared Hokkaido Scallop, Salmon Egg and White Truffles (HK$428). Taiyouran eggs from Japan are acclaimed for their rich texture and delightful sweetness. In this dish, it is paired with succulent Hokkaido scallops to create a harmonious blend of flavours along with the white truffles. The addition of savoury salmon roe adds a touch of umami to this delectable dish.
LUMA
This Autumn season, two-Michelin star Chef Bjoern Alexander Panek is joining forces with LUMA again to bring diners a lavish gastronomic affair, with an expertly crafted tasting menu featuring decadent seafood and indulgent beef dishes. The exclusive tasting menu offers a choice between a 6-course option (HK$980 per person) and an 8-course option (HK$1,380 per person), designed to celebrate the flavours of autumn with seasonal ingredients. The culinary journey begins with amuse bouches of Beef Tartare Tartlet with Cornflowers and spicy Anchovies Cream with Beef Tendon Crackers. The tartlet combines tender and smooth beef salad with a delicate, crispy shell, creating a delightful
interplay of textures, while the crackers provide a satisfying crunch and a burst of flavours.
Osteria Marzia
Osteria Marzia is delighted to announce the launch of their new autumn five-course tasting menu. Priced at HK$788 plus 10% service charge per guest, the menu is available daily from 12pm onwards. Guests also have the option to enhance their dining experience with the sommelier’s four-glass wine pairing selection for an additional HK$398. The tasting menu showcases an array of fresh and delectable family-style dishes such as Italian baby cuttlefish with green pea, mint, and squid ink, Acqua Pazza (sea bass) served with insalata mista, and freshly churned Italian Gelato.
Kyoto Katsugyu
Kyoto Katsugyu, Japan’s renowned name in the culinary art of gyukatsu, proudly opens a third restaurant in Hong Kong showcasing its top-quality beef cutlets. Building upon successes in Causeway Bay and Tsuen Wan, the new branch at vibrant AIRSIDE in Kai Tai, East Kowloon, is headlined by 2 newly imported, must-try varieties of Japanese wagyu – Satsuma Fukunaga Wagyu from Kagoshima and Tokachi Wagyu from Hokkaido.
Each cut of prime beef or wagyu is covered with a thin layer of white pepper and the finest bread powder for a refined panko 10 times thinner than regular breadcrumbs. The flawlessly cooked medium-rare centre, exuding juiciness, enveloped by a luscious golden crust that strikes a delightful harmony of taste and crunchiness.
