#legendeats: Lai Ching Heen, The Chinnery, Golden Gip, and more

A round up of the must-try’s this month in F&B

Grand Majestic Sichuan

Grand Majestic Sichuan has launched five limited-time mushroom specials that embrace the essence of the mushroom foraging season in China. Available from now until 31 August, the menu features an array of flavourful wild and cultivated mushrooms sourced from Yunnan and regional China.

First, the Steamed Glutinous Rice Parcels, or ye’er ba, is a traditional soft, gooey dough wrapped with sticky rice and stuffed with pork and pickled mushrooms including seasonal wild varieties of Yunnan chanterelles, black tiger claw and golden ear mushrooms. Next, the Steamed Sichuan Dumplings is texture rich with hand-chopped prawns, cabbage, celtuce and Yunnan farm-cultivated black porcini mushrooms. On the more refreshing side, the White Jade Wood Ear Salad dresses heirloom tomato and bamboo pith in a hot and sour pickled chilli dressing. Or, for a more fiery and hearty option, try the Beef Tenderloin, wok-fried with white porcini mushrooms, chillies and Sichuan peppercorn. Conclude the meal with the farm-cultivated Golden Ear Sweet Soup, paired with poached pear and ginger sago pearls.

Where: Shop 301, 3/F, Alexandra House, 16-18 Charter Road, Central

La Terrace by Louise

Located on the ground floor garden lounge and patio, La Terrace by Louise is the latest extension concept to the one-Michelin-starred Louise. New executive chef Loïc Portalier – who oversees both floors – leads the kichen, bringing together the freshest and finest seasonal produce with the timeless elegance of French cuisine to offer a sophisticated yet relaxed casual dining experience – all while maintaining an unwavering commitment to exceptional taste.

To start, indulge in appetisers like the crispy Mimolette “Arancini”, chef Portalier’s unique take on Shrimp Toast, topped with pike caviar and lemon, and Leek Terrine with parmesan, gribiche sauce and croutons. Follow with larger plates such as Onions Agnolotti featuring comté cheese and walnuts, or Octopus served with Romesco sauce and grilled vegetables. For a shared dining experience, opt for Louise’s renowned and signature ½ Roasted Yellow Chicken served with chicken oil-infused Niigata rice and salad.

Where: G/F, JPC, PMQ, 35 Aberdeen Street, Central

The Steak House

The Steak House at Regent Hong Kong is hosting a series of special guest chef events with fellow honourees on the prestigious list of the World’s 101 Best Steak Restaurants, the first being with Bistecca Tuscan Steakhouse in Singapore, ranked No. 38 on the list. Taking place on 23 and 24 August, this two-night collaboration promises to be an extraordinary showcase of culinary excellence, led by Oliver Hyde, group executive chef of Red Door Group, which operates Bistecca Tuscan Steakhouse and Artemis Grill, and Amine Errkhis, head chef of The Steak House.

The specially curated five-course menu will be a harmonious blend of Bistecca’s signature dishes and The Steak House’s culinary expertise. Standouts include the COSTATA Bistecca Signature Bone-in Ribeye, jointly prepared by the chefs in traditional Tuscan style over a high temperature on the charcoal grill; and other other Bistecca specialties like a Bruschetta starter; and Agnolotti, a stuffed pasta homemade with sweet corn, mascarpone, parmigiano reggiano and Australian black winter truffle; and specialty dishes by The Steak House culinary team including King Crab Cake, Canadian Lobster Bisque, signature sides and homemade Miyazaki Green Peppercorn and Béarnaise sauces.

Where: G/F, The Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

The Laksa Club

The Laksa Club, 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 draws from his childhood memories growing up in the Lion City. Open only for lunch, expect dishes like the Singapore Laksa, which features thick Hokkien noodles and bee hoon (thin rice vermicelli) served in an aromatic broth of shrimp and spices simmered for more than six hours. The bowl is topped with beancurd puffs, fishballs and fresh shrimp. Or, the Hainanese Three-Yellow Chicken Rice, prepared with premium, locally-raised three-yellow chickens and in place of coconut oil rice, Voon’s signature rice cooked with fried spring onions, shallots and garlic. End the meal on a sweet note with the Pandan Cheesecake, a twist on the traditional pandan chiffon cake.

Where: 4/F, 88 Gloucester Road, Wan Chai

Grissini

Chef de cuisine Valerio Mandile of Grissini celebrates the turn of summer with a new seasonal menu highlighting classic Italian flavours with a spotlight on the Southern Italian tradition. Take, the Crudo di Gamberi Blue, which features raw blue prawns sourced from the pristine waters of New Caledonia, delicately enhanced with a touch of blue spirulina and artfully arranged on a creamy bed of buffalo mozzarella. Or, the Riso al Pomodoro, Melanzana, Maggiorana, where carnaroli rice is slowly cooked in Sicilian tomato sauce creating a silky risotto. Smoked, charred eggplant brings an earthy, aromatic depth, while fragrant marjoram leaves adds a bright, herbaceous note. There’s also the Trenette al Nero, Vongole, Zucchine, a homemade squid ink trenette pasta dish served with succulent pieces of sustainable giant clam.

Where: 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai

Lai Ching Heen

Lai Ching Heen at Regent Hong Kong presents a limited-time Pu Er Tea Tasting Menu in a celebration of Chinese tea culture and culinary innovation. Curated by executive chef Lau Yiu Fai, head chef Cheng Man Sang and tea sommelier Kelvin Mok, the menu commences with a welcome tea of Sparkling Golden Oolong with Lungan Honey and the Lai Ching Heen Combination comprised of Baked Agaricus Mushroom Bun; Crispy Ball with Crabmeat, Pomelo and Lychee; Baked Black Pepper Wagyu and Lotus Root Puff Pastry; and Smoked Abalone in Puff Pastry with Supreme Tea Leaves.

The Lai Ching Heen Dim Sum Combination that follows also showcases tea-infused flavours, like the Steamed Pork and Prawn Dumpling with Black Garlic, Chrysanthemum and Pu Er Tea; and Steamed Crystal Blue Prawn and Bamboo Shoot Dumpling with Purple Bud Camellia and Pu Er Tea.

The main courses elevate the intrinsic qualities of the ingredients with tea leaves. The highlight is none other than the Steamed Rock Rice with Garoupa Fillet and 25 Aged Preserved Vegetables, a masterful creation showcasing the culinary team’s artistry. Containing no starch, the rock rice resembles the texture of Spanish paella rice but with a darker, pearl-like appearance. During the 25-minute steaming process, akin to preparing Spanish paella, the aged preserved vegetables and garoupa fillet permeates the rice, imbuing it with an extraordinary depth of flavour and an unmistakable essence of seafood.

Where: G/F, The Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

The Chinnery

The Chinnery has reopened after a subtle yet elegant interior refresh and to celebrate, the much-loved address since 1963 has introduced a special Taste of The Chinnery menu, available from now until 30 August. A blend of beloved classic dishes and exciting new creations, the culinary journey begins with snacks like the classic Lamb Samosa with fresh mint yoghurt and the new Keema Kulcha or Potato Kulcha served with refreshing cucumber yoghurt.

Next, starters include the Prime Tenderloin Tartare, a classic prepared with a secret homemade sauce, cage-free egg, capers, gherkin, parsley, and served with white toast; and the new Broccoli Velouté, a seasonal delight enriched with crème fraîche and coriander. Onto the mains, highlights include the Classic Shepherd’s Pie made with organic lamb shoulder, carrot, celery, onion, and a rich tomato sauce; Indian Tikka Chicken cooked with fresh tomatoes, butter, yoghurt, aromatic spices, and basmati rice; and the new Bengali Mixed Fish Curry featuring fresh tomato, onion, ground mustard seeds, and fresh ginger.

Where: 1/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central

Sushi Zinc

Head chef Zinc Leung of Sushi Zinc is pushing the boundaries of omakase with a new dining experience that fuses the artistry of Japanese omakase with Italian influences. Highlighting fresh local seafood sourced from supplier Davey Wong, the dinner menu features otsumami like Red Sea Cucumber, Po-Tai Island Grouper Sashimi with Amalfi lemon, and Fish Maw tempura. Sushi courses include Torigai from Aichi served with kabosu, Norwegian Langoustine with tai shuto (marinated sea bream innards), and Star Snapper from Lamma Island served with sudachi. The dining experience culminates with a decadent dessert of Tamago-yaki with vanilla butter and maple syrup, followed by Hojicha Panna Cotta.

For lunch, otsumami standouts include Iwa-mozuku with tosazu (Tosa-style vinegar) sourced from the Noto Peninsula in Japan, and Scallop from Hokkaido served with its liver, smoked cream sauce and Amalfi lemon. The lunch sushi selection boasts Akami and Chu-Toro from Shimoda, Mantis Shrimp from the Ninepin Group in Sai Kung, and Hamaguri from Kagoshima, among other delights. A delightful conclusion awaits with a dessert of Tamago-yaki with tamagoyaki pudding.

Where: Unit A1, G/F, Pak Ling Mansion, 5-7 Miu Tung Street, Shau Kei Wan

BaseHall 02

Victuals by The Arcane Collective is the newest addition to the vibrant line-up at BaseHall 02. Headed by chef Michael Smith, the menu reimagines East Asian classics with a modern twist, while spotlighting quality ingredients sourced from local and regional producers. Look out for dishes like the plant-based Three-Grain Mapo Tofu with celtuce, cauliflower and pickled carrots; Buckwheat Larb with mango, peanuts, vermicelli, shimeji mushroom and grilled prawns; and Chilled Spicy Soba with chilli tahini, garlic cucumber and pickled daikon.

Also joining BaseHall 02 is Zagin Soba, specialising in the art of crafting rich and indulgent chicken-based “Tori Paitan” broth ramen. The menu will feature favorites like the “Tsukemen” Signature Chicken Sauce Dipping Ramen, Chicken Soup Ramen, and Seafood and Chicken Soup Ramen, alongside a tempting array of side dishes, including Japanese-style Fried Chicken and Burdock Fried Rice.

Where: Shops 9A, 9B and 9C, LG/F, Jardine House, 1 Connaught Place, Central

Golden Gip

Founded by chef Shun Sato, Censu Crew is offering us a first taste of their fourth establishment, Golden Gip, with a pop-up aptly named Prelude. Running until the end of September, the pop-up is led by the former Censu head chef Nigel Kim, whose diverse culinary experiences and South Korean roots inform the innovative dishes at Golden Gip. Highlights include the Crispy Eggplant; Drunken Prawns, featuring peeled live prawns with a fragrant mixture of Shaoxing wine, beer and Thai basil notes; Pork Knuckle prepared by brining, sous vide, and deep-frying, and complemented by a delicate balance of fresh lettuce and pickled daikon; and Angus Beef Short Rib, garnished with spicy apple and house-made leek kimchi, and served with mashed potatoes.

Korean-inspired options include Kimchi Bokkeum Bap, Kimchi-Jeon, Korean Fried Chicken in various fun flavour profiles, and the original GG Cheeseburger. Wash it all down with their signature drinks, which include Korean Soju and Beer, Japanese Sours, Whisky Highballs, and zesty Lemon Sours.

Where: G/F Site A, 55 Tai Hong St, Lei King Wan, Sai Wan Ho

Casa Sophia Loren

Indulge in la dolce vita with the new Riviera Weekend Brunch at Casa Sophia Loren. From 12 to 4pm every Saturday, begin with an abundant array of salads and seafood, including unlimited fresh oysters. Next, the main course selection features an enticing variety of homemade pasta and Italian classics, like the Burrata Ravioli, Tomato, Aubergine & Basil; and Charcoal-grilled Lamb Chop, Mashed Potato and Sautéed Cabbage. End with Casa Sophia Loren’s Signature Nutella Tiramisu, or choose from the monthly selection of sorbets and ice cream, as well as the finest seasonal fruits.

Elevate the brunch experience and take your pick from the selection of highly affordable three-hour free-flow drinks packages according to your taste.

Where: 1/F, Woo Cheong Pawn Shop, 60-66 Johnston Road, Wan Chai

Tea WG

Each Spring, Tea WG embarks on a pilgrimage to the Northeast region of India in West Bengal in search of the finest and most celebrated Darjeeling first flush harvests. Preciously encased in a limited-edition tea tin of striking green adorned with gold hues, the 2024 Darjeeling First Flush yields a bright, golden infusion with a distinctive peachy muscatel taste. Rich in aroma and complex in flavour, this tea boasts outstanding notes of ripe fruits and nuts.

See also: Feuille’s David Toutain on happiness and going green