Hungry for new menus and dining deals? We’ve done the legwork and have rounded up everything you’ll want to eat this month.
We know what a challenge it can be to keep up to date with the latest dining news, restaurant openings and happenings in the city, so we’re here to help! From Chinese New Year menus, Black Sheep Restaurant’s Black Series: Blowout (featuring up to 60 percent off on signature menus) and more, here are the best new menus and dining deals in Hong Kong you won’t want to miss out on.
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Black Series: Blowout
Black Sheep Restaurants is kicking off the new year with a bang for your buck! For 10 days (11 to 20 January), enjoy back-to-back signature menus at never-before-seen prices that are sure to beat those post-holiday blues. Plus, don’t miss the daily flash sale deals announced on Black Sheep’s Instagram. We’re talking 60-plus percent off on lamb chops by the kilo at Artemis & Apollo, BOGO at Hotal Colombo, free-flow Motorino pizza, and more! This is not a drill, people. Also joining the line-up of Black Series are Sushi Haru and the recently opened Magistracy Dining Room.
When: Wednesday, 11 to Friday, 20 January
Where: Participating Black Sheep restaurants
CENSU Celebrates Its First Anniversary
Chef Shun Sato’s first solo venture CENSU is celebrating a milestone with an anniversary tasting menu with cocktail pairings, as well as special collaborations. The tongue-in-cheek titled “YUM BAO SIK JIU” tasting menus (available for groups of two or four) showcase the restaurant’s most popular dishes such as the Beef Tartare, Zucchini Flower Tempura stuffed with a scallop (pictured above), prawn and three cheese mousse, and Aged Three Yellow Chicken. Keep an eye out also for the umami-packed Miso Ice Cream, created in collaboration with Hokkaido dairy dessert brand Milk Top.
CENSU, 28-30 Gough Street, Central, Hong Kong, 2997 7009, www.censu.net
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Duddell’s Chinese New Year Menus
Duddell’s is ringing in the Year of the Rabbit with two special Chinese New Year tasting menus featuring perfectly flakey deep-fried shrimp paste puffs, braised whole Yoshihama abalone and pan-fried honey-glazed oysters. Between 11 January and 5 February, Executive Chef Yip Kar On will also be treating us to seven new à la carte dishes, including Fried Glutinous Rice with preserved meats and sakura shrimp, a warming Double-Boiled Chicken Soup with fish maw and Sautéed Lobster with water chestnut.
When: Wednesday, 11 January to Sunday, 5 February
Where: Duddell’s, Level 3, 1 Duddell Street, Central, Hong Kong
How much: $1,088 per person for 6-course tasting menu, $1,988 per person for 8-course tasting menu – book here
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Mediterranean Bluefin Tuna Menu At Asaya Kitchen
Rosewood Hong Kong’s Asaya Kitchen presents a new weekend lunch menu centred on the much-prized Mediterranean bluefin tuna, sourced from sustainable fishery JC Mackintosh. Delivered fresh from Spain within 48 to 72 hours, the whole fish is utilised in dishes such as Tuna Sekami, a seared confit tuna served with Italian wild turnip, and homemade Gnochetti Sardi with tuna cheek “ragu”.
When: Weekends until mid-February
Where: Asaya Kitchen, 6/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong
How much: $888 per person (plus 10% service charge) – book here
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Oli Marlow’s Chef’s Table Takeover At Aulis Hong Kong
For 10 nights only, Simon Rogan’s Executive Chef Oli Marlow will take over the Chef’s Table at Aulis Hong Kong to serve a multi-course tasting menu. The exclusive menu (available for up to twelve guests per night) features an intriguing array of Chef Marlow’s favourite creations, namely Crispy Milk Skin, Pig and Eel Doughnuts, and Turbot infused in lovage.
When: Wednesday, 4 to Sunday, 8 and Wednesday, 11 to Sunday, 15 January, 7pm to 10pm
Where: Aulis Hong Kong, Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong
How much: $1,680 (plus 10% service charge); additional $780 for wine pairing – book here
New Seasonal Menu At Clarence
Highly decorated Chef Olivier Elzer unveils his latest seasonal menu at Clarence to see us through the colder months, highlighting the best artisanal winter produce from France. Adding hot starters and a pasta section to the restaurant’s offerings, new dishes include the Paris – Onion Soup, Cheese Pasta, which takes its cue from Paris’ famed French onion soup, replacing the classic crusty bread accompaniment with Blé Noir Pasta.
Clarence, 25/F, H Code, 45 Pottinger Street, Central, Hong Kong, 3568 1397, clarencehk.com
Main image courtesy of Artemis & Apollo, image 1 courtesy of Fukuro, image 2 courtesy of CENSU, image 3 courtesy of Duddell’s, image 4 courtesy of Asaya Kitchen, image 5 courtesy of Aulis Hong Kong, image 6 courtesy of Clarence.