#legendeats: Mosu Hong Kong, Butterfly Patisserie, Four Seasons Hotel and more

The best eats and drinks for the summer season

Louise

The one-starred Louise has unveiled a new a la carte and five-course tasting menu crafted by newly appointed chef Loïc Portalier and chef-owner Julien Royer.

From the former, standouts include the Caramelized Onion Tart, an homage to Portalier’s roots and passion for using classic French ingredients like comté and vin jaune; Smoked Basque Sardines (HK$288) infused with citrus, bigarade dressing and basil oil; Brittany Dover Sole, a main course showcasing a fusion of French produce and techniques with local inspiration and ingredients, featuring sake and seaweed beurre blanc sauce, bok choy and grilled sweet peas; and to round off the meal on a sweet note, the “Tulakalum” Dark Chocolate, which masterfully blends one of Portalier’s favourite ingredient – dark chocolate – with praline, caramelised sour dough ice cream and tuile.

Designed for a minimum of two persons, the latter features a selection of new signature starters including the Smoked Basque Sardines and Caramelized Onion Tart, followed by the tantalising Brittany Dover Sole and the choice of either the Brittany Pigeon, or Roasted Hong Kong Chicken with Niigata rice and green salad for an additional HKD$200 supplement. Conclude with the decadent “Tulakalum” Dark Chocolate – a fitting end to a sumptuous dining experience.

Where: PMQ, 35 Aberdeen Street, Central

Mosu

In response to popular demand, Mosu Hong Kong has launched a four-course lite lunch menu, complementing the existing six-course menu, for diners to savour its exquisite cuisine within a limited lunchtime.

Curated by chef Sung Anh and chef Bruno Cheong, the four-course menu begins with a selection of delectable seasonal small bites, each dish artfully crafted to awaken the senses and set the stage for an unforgettable dining experience. Next, the Big fin Mulhoe Squid In Cold Broth showcases expertly prepared flavours, while the delicate Butterfish, Anchovy, Bang-Ah is a culinary masterpiece of creativity. The grand finale awaits with Mosu’s signature Cast Iron Pot Rice, featuring Korean “Galbi” short rib and tantalising banchan. Conclude with the beloved Dashima Basque Burnt Cheesecake, a perfect balance of richness and lightness.

Where: Level 3, M+ Cultural District, 38 Museum Drive, West Kowloon

Fish Bar at JW Marriott Hotel Hong Kong

Fish Bar at JW Marriott Hotel Hong Kong has reopened its doors with a refined concept after undergoing extensive enhancements. Set in a cosy cabin by the pool, the renovated Fish Bar invites diners to soak up the laid-back atmosphere and immerse in an epicurean experience that celebrates the bounty of the sea. Designed by the hotel’s executive chef Tony Wong and Fish Bar head chef Ronnie Wong – both of whom are seasoned experts committed to sustainable gastronomy by sourcing eco-friendly seafood as well as local and organic products – the menu includes all-time favourites such as Chargrilled or Blackened Fresh Catch of the Day, New Zealand Mussels, and Oasis Giant Grouper Fish and Chips, as well as an array of new dishes from starters and salads, to shareable seafood specialties, pastas and burgers. Highlights include the French Blue Prawn Tartare with Chilli Lime Gel, Organic Water Farm Green Salad, Vietnamese Tiger Prawn Tacos, Spanish Red Prawn Pappardelle and Alaskan King Crab Risotto.

To complement the seafood delicacies is an eclectic line-up of bespoke cocktails and mocktails, executed with the same dedication to minimising carbon footprint as the culinary team. Fish Bar’s Signature Lemonade, for example, with an enticingly bittersweet taste utilises the whole lemon, including the peel, to reduce food waste.

Where: 7/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty

Osteria Marzia

Osteria Marzia invites you to savour the essence of coastal Italy with a new menu crafted by executive chef Luca Marinelli and chef Matthew Kirkley of Magistracy Dining Room and the one-starred Belon. Kirkley’s profound love for seafood and Marinelli’s extensive knowledge and respect for the traditions of Italian cuisine is evident in the recipes, carefully prepared to highlight the natural flavours of seasonal ingredients.

Highlights from the extensive list of crudi e cotti include the Hamachi Crudo, with delicate flavours of capers, sea grapes and zest of Sorrento lemons; Burrata, elevated with seasonal Sicilian Datterino and Roma tomatoes, the sweetness of Italian peach and a drizzle of olive oil; and Panzanella, another popular summery dish of Roma tomatoes, pickled onion, basil and crunchy croutons.

All this sets the stage for the pastas, with new additions like the Linguine ai Ricci di Mare, served with an AOP – or Aglio, Olio e Peperoncino base, a trademark of Neapolitan pastas – and topped with sea urchins from the Mediterranean and Japan.

Moving on to the secondi, or main courses, the Ma Yau alla Griglia features grilled fish served with red and yellow bell peppers, Tropea onion and tomato sauce; while the Branzino All’acqua Pazza offers pan-seared sea bream with Hokkaido Asari clams, market seafood, Sicilian Datterino tomato and basil.

Where: G/F, The Fleming, 41 Fleming Road, Wan Chai

Butterfly Patisserie at Rosewood Hong Kong

Executive pastry chef Jonathan Soukdeo has introduced a new range of pastries for the summer season that promise to delight even the most discerning palates, starting with the Strawberry Baked Cheesecake, a delicate, cloud-like confection pairing the elegance of cheese from Brittany with bright, zesty notes of fresh strawberries; Hazelnut Paris Brest, a reimagined classic featuring delicate baked puff pastry enveloping a heavenly hazelnut cream filling; Vanilla Chocolate & Salted Caramel Cake, crafted using Butterfly Patisserie’s bespoke 71.5% signature chocolate with layers of luscious dark chocolate brownie, crispy chocolate and velvety dark chocolate cream; and Coffee Cake, which encapsulates the aroma of freshly brewed coffee, paired with chocolate sponge and a coffee crème brûlée top.

Soukdeo will also be sharing his expertise through Saturday pastry masterclasses on 24 August (Parisian flan), 28 September (Parisian flan), and 26 October (chiffon cake). Each class will offer participants a hands-on experience, complete with Champagne, snacks, a special gift, and a cake or pastry to take home.

Book here

Where: 2/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Salisterra at The Upper House

New offerings at Salisterra welcome guests to revel in the spirit of summer. Guided by culinary advisor chef Ricardo Chaneton, the former’s new Summer Menu captures the rich flavours of the Mediterranean with dishes like the octopus carpaccio garnished with pomegranate and olives, fork-tender lamb shank braised with tomatoes, carrots and fresh herbs; and aromatic bouillabaisse with fennel, saffron and parmesan.

Available from 5:30 to 8:30, the three-course Sun-Set Menu features vongole, beef entrecôte and churros, with free-flow rosé to wash it all down at an additional price. Or, on weekends only, The House Social offers five sharing plates to start, and a main and dessert of choice to follow. Highlights here include the stracciatella, shakshuka, Spanish omelette and orange blossom French toast.

Where: 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty

Ankôma

Ankôma is celebrating their second anniversary with a special Brothers United collaboration dinner featuring the bold flavours of Ankôma’s own chef Frankie Wong and guest chef Antoni “Toni” Au. The two chefs, who first crossed paths as classmates in culinary school and colleagues at the now-shuttered two-starred Écriture, reunite following years of individual growth across diverse kitchens in Hong Kong and beyond. Available exclusively on the evenings of 30, 31 August and September 1, the 11-course tasting menu honours their shared love for ingredients and elements that resonated with both chefs during their time working alongside each other.

The journey begins with Hokkigai, a delightful combination of surf clam served with sugar beans, fish soup foam, and a drizzle of seaweed oil. Next, the Ika features squid, uni, yam and lime, all nestled in a delicate tartlet. The Sweet Potato course offers a unique textural blend of bavarois, chip, purée, orange, and toast; followed by the Wagyu Beef Tartare paired with radish and oyster leaves in a tartlet; Shima-Ebi, where Morotoge red shrimp is harmoniously combined with pineapple tomato, homemade tomato jam, white peach, shrimp head consommé and basil oil; and Celtuce & Caviar Tart showcasing caviar, celtuce, green asparagus, kiwi, cucumber, kohlrabi, and green beans juice.

Next is a series of seafood delights, from the Amadai featuring crispy scaled tilefish with potato pavé and sauce vadouvan; to Ankôma’s signature dish, the Lobster with butter-aged lobster tail grilled on a lava stone, served with sakura-ebi kabocha sauce, chili oil, and oden daikon.

The savoury portion of the menu culminates with the Pithivier, showcasing the chefs’ technical mastery of the exquisite dish. End the meal on a refreshing note with Citrus Sake Jelly, followed by a decadent Apple Tarte Tatin and a selection of Petite Four. 

Where: 5/F, Kam Lung Commercial Centre, 2 Hart Avenue, Tsim Sha Tsui

The Lounge at Four Seasons Hotel Hong Kong

Indulge in the creations of renowned Japanese pastry chef Koichi Izumi at The Lounge at Four Seasons Hotel Hong Kong. Hailing from a long line of traditional Wagashi confectioners, Izumi has brought his vibrant creations to the Afternoon Tea Set, such as Veludo, a chocolate velvet cake; Topas, summer verrine with pineapple and melon; Hanabi, featuring yuzu, strawberry and white chocolate; Citrus Baba, with orange mikan and amanatsu); and Wasanbon Melon Short Cake, made of wasanbon sugar, musk melons and Japanese cream.

For those who wish, a takeaway option is available for Izumi’s signature Wasonbon Melon Short Cake, as well as the Afternoon Tea Set.

Order here

Where: G/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central

The Opposites

World Class champions and industry veterans Antonio Lai and Samuel Kwok have come together to present The Opposites, a mixology playground founded on the complementary mixology styles and personalities of the two. The menu features a line-up of 16 cocktails presented in pairs, each demonstrating a contrasting rendition of eight classic cocktails: Pimm’s Cup, Pisco Sour, Boulevardier, Garibaldi, Charlie Chaplin, Vieux Carre, Sazerac and Bloody Mary. Kwok’s creations are elegantly balanced with an adventurous touch on ingredient combinations, whilst Lai’s showcase the theatrical, avant-garde techniques he is known for.

Highlights include Son of Pimm’s, Kwok’s reinterpretation of the quintessential light and fruity cocktail, Pimm’s Cup. For an added touch of sophistication and complexity, he incorporates strawberry, shiso leaf and mountain begonia. To elevate the experience further, the drink is crowned with a fluffy lychee foam and a dash of freshly ground black pepper. And, Scoop Me Up. Lai’s unique take on the Pisco Souris crafted with pink guava redistilled pisco, camellia and kar lime leaf, topped off with a layer of white tea foam. Adding an extra touch of whimsy, the presentation is completed with a smoked bubble.

Where: LG/F, Hilltop Plaza, 49 Hollywood Road, Central

Tea WG

Just in time for summer, Tea WG has unveiled the Summer Holiday Iced Teabag Taster. Presented in a beautifully packaged arctic blue gift box, this thoughtfully curated selection includes some of the brand’s most beloved and refreshing tea blends, including the 1837 Black Tea, French Earl Grey, and Eternal Summer Tea. To elevate your iced tea experience, pair with the exquisite Symphony Teapot and sustainable Tea WG Glass Straws.

See also: #legendeats: Mooncakes for Mid-Autumn Festival 2024