As the sun shines brighter and the days grow longer, July invites us to indulge in the vibrant flavors of summer. From the juiciest seasonal produce to refreshing beverages, this month’s culinary offerings are a celebration of the season’s bounty. Whether you’re craving a hearty BBQ, a crisp salad, or a sweet treat, our July dining round-up has something to satisfy every palate. Join us as we explore the best eateries, hidden gems, and must-try dishes that make July a gastronomic delight.
HENRY
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HENRY, the classic American steakhouse concept nestled inside Rosewood Hong Kong, is thrilled to announce the launch of its American Weekend Lunch experience led by Chef Jorge Vera Gutierrez, available every weekend and on public holidays. Priced from HK$798+10% per guest, this feast promises to elevate your weekend with new and exclusive weekend only dishes, free-flowing Champagne, and impeccable service.
To begin, guests are treated to a delightful array of starters served to the table, including Oyster on Ice elegantly served with cocktail sauce, and the Salmon Gravlax marinated in Gin & beetroot (new for weekends only), paired with sour cream, dill, and pickles. The signature Caesar Salad is prepared tableside with anchovy and mustard emulsion, crispy croutons, and Parmigiano Reggiano, while guests can also enjoy the Smoked Clam Chowder (new for weekends only), a blend of potato, carrot, celery, crispy bacon, and extra virgin olive oil, along with Buttermilk Fried Chicken, complete with crisp butter lettuce, pickles, and spicy mayonnaise.
Cuisine Cuisine at The Mira
The Mira Hong Kong is a design-driven urban retreat with 492 boldly accented guest rooms, including a collection of 56 suites and specialty suites. Overlooking the lush Kowloon Park and centrally located in Tsim Sha Tsui, the heart of Hong Kong’s commercial, shopping, dining and entertainment district, the hotel easily connects guests to all parts of the vibrant metropolis. The Mira Hong Kong is a member of the Design Hotel collective.
The MICHELIN-recommended Cuisine Cuisine at The Mira unveils an exquisite new a la carte menu meticulously curated by acclaimed chef Edwin Tang, Chinese Executive Chef of The Mira Hong Kong. Honouring the harmony and wellness principles of traditional Chinese cuisine, the menu showcases premium sustainably sourced and locally-grown seasonal produce. Committed to championing nutritional goodness and environmental sustainability, the culinary team take pride in supporting Hong Kong and regional farmers and suppliers by incorporating more homegrown ingredients into their dishes.
TATE Dining Room
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Two MICHELIN-starred and One Black Diamond recognized, TATE Dining Room introduces a union of French-Chinese cuisine and the art of tea with an exclusive tea pairing lunch experience in partnership with renowned Hong Kong-based tea experts, Being & Tea (also known as Glassbelly Tea Lab). Available for lunch every Friday and Saturday from 28th June to 27th July, alongside an exclusive pu-erh tea workshop scheduled for 26th July, these events celebrate the harmonious blend of culinary excellence and tea craftsmanship. Designed to enhance tea appreciation, guests can indulge in a juxtaposition of two MICHELIN-starred gastronomic dish creations with rare and exceptional teas, promising a sensory journey that tantalizes taste buds.
ÉPURE
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The Michelin-starred modern French restaurant ÉPURE’s outdoor garden, The Blooms by ÉPURE, is collaborating with the renowned French crystal brand LALIQUE to present a limited edition Pink Nebula Afternoon Tea. Inspired by LALIQUE’s new “Iconics Rose Nebula” collection, the afternoon tea will feature a variety of savory and sweet delicacies in delicate pink hues. Guests will also receive a beautiful LALIQUE gift!
The beginning of July brings good news for Hong Kong’s world-class dining scene, as Chef Mickael Viljanen of two-MICHELIN-starred Dublin restaurant Chapter One and Chef Aven Lau of MICHELIN-starred Hong Kong restaurant É PURE come together for an exclusive 4-hands dinner series at É PURE on 5 and 6 July, 2024. This series marks Chef Aven’s first collaborative menu following the achievement of the first MICHELIN Star of his culinary career.
The Laksa Club
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The Laksa Club, which since 2023 has been Hong Kong’s best kept secret for lovers of Singaporean food, is now officially open in Wan Chai. At the helm is Singaporean chef Edward Voon, who is best known for his expertise in classic French cuisine. With The Laksa Club, he draws on his memories of the dishes he enjoyed while growing up in Singapore, and is cooking popular Southeast Asian classics such as curry laksa and Hainanese chicken rice. Open only for lunch, The Laksa Club is a quiet oasis in the heart of Wan Chai.
Moon Xiang Nong
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The first takeaway shop of Moon Xiang Nong is located in North Point. All the ingredients are delivered fresh directly from Taiwan, and then made locally through the table style, so that diners can experience the “soul fragrance”. Its main table cold noodles are from Tainan specialty Guan Miau noodles. Guanmiao noodles have a history of more than 50 years and are handmade and sun-cured by a traditional noodle factory.
ANDŌ
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JIA Group’s Andō, the coveted one MICHELIN-starred Spanish x Japanese restaurant and current Restaurant of the Year voted by Tatler Dining Hong Kong by Chef / OwnerAgustin Balbi, embarks on an unparalleled gastronomic adventure for its 4th Anniversary Asia Tour, uniting with distinguished chefs and friends across the continent from July until October.
Respiración** in Kanazawa, Japan, curated by Chef Tatsuro Ume, Crony** in Tokyo, Japan led by Chef Michihiro Haruta, Logy** in Taipei, Taiwan under the leadership of Chef Ryogo Tahara, Haoma* in Bangkok, Thailand run by Chef Deepanker “DK” Khosla, and Florilège** in Tokyo, Japan spearheaded by Chef Hiroyasu Kawate, will each offer a unique and unforgettable dining experience as part of this exciting collaboration series with Andō in Hong Kong and abroad. All of the restaurants have also been previously awarded with a MICHELIN Green star and guests can anticipate an array of exquisite dishes and culinary innovations that reflect the individuality of each collaborating restaurant, promising an exceptional celebration of Andō’s 4th anniversary across Asia.
SOMA
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Award-winning Taiwan milk tea brand SOMA Tea & Mocktail arrives in Hong Kong for the first time this summer, with an exclusive, limited-time pop-up in collaboration with The Farmhouse Deli at Hyatt Centric Victoria Harbour Hong Kong. Founded in 2013, SOMA is one of Taiwan’s original “boutique” milk tea brands that prioritises premium ingredients, skilled techniques, and meticulous craftsmanship to elevate the iconic beverage. The brand has achieved numerous accolades over the years, including being crowned Taiwan’s “No. 1 Milk Tea” after a blind taste test at the 2019 Taiwan Milk Tea Festival, and still draws sizeable queues at its Taiwan stores even a decade after opening. As part of The Farmhouse Deli’s collaboration with SOMA, Hong Kong milk tea lovers will be able to enjoy a curated selection of SOMA’s Signature Milk Teas at The Farmhouse Deli (2/F, West Tower, Hyatt Centric Victoria Harbour Hong Kong) daily from 1 August until 18 September 2024, between 11:00 AM to 8:00 PM.
CUCINA
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Forbes Travel Guide Four-Star Italian restaurant Cucina is thrilled to welcome back Michelin-starred Chef Paolo Barrale from 14 to 18 August. For a five-day guest shift, Chef Paolo will bring a unique blend of tradition and innovation, showcasing a modern twist on authentic Sicilian cooking.
Hailing from Sicily, the largest island in the Mediterranean Sea, Chef Paolo often describes his hometown as a “garden paradise” for its beautiful coastline and abundant produce. Having developed a passion for cooking at a young age, Chef Paolo honed his culinary craft at Rome’s esteemed three Michelin-starredLa Pergola helmed by Chef Heinz Beck. Chef Paolo later obtained his own Michelin star while working at Marennà in Sorbo Serpico. Since 2021, Chef Paolo has been the Executive Chef of ARIA Restaurant in Napoli, where he has earned another Michelin star.
