A dull Monday afternoon to be stuck indoors with no evening plans to look forward to. Yes, dinner restrictions have been extended once again. To help you get through this crisis (and make sure you’re following these steps even if you’re working from home—January resolutions are still in the works!), here are some new menus to inspire you to get out of the house this week. Take a break, grab a Kit-Kat and some good, Well food.
We’re going with total indulgence for this week’s New Eats: a complete wine-tasting experience around the world at Bacchus in the Hollywood Center, American classics at HENRY with new chef Mario Tolentino, a new kind of fusion Franco-Chinese with Chef Jimmy at the PIIN Wine Restaurant and for dessert, a Hong Kong favorite — black sesame tong yuen redone in creamy gelato.
It’s wine time at Bacchus
A visit to the sophisticated, casual restaurant and friendly staff at Bacchus will show you that wines are held in the same high regard as Executive Chef Mickael Messina’s exquisite Asian-inspired French dishes. This is a wine-focused restaurant, where every dish is paired with one of the venue’s extensive globally sourced bottle collections rather than the usual reverse. It is therefore only natural that Bacchus organizes “Wine Time” (HK$388) from Monday to Friday from 3 p.m. to 6 p.m., with unlimited wine tasting with 18 different wines chosen by the famous oenologist and sommelier Hervé Pennequin, so that you can the best part. of this period of teleworking. Plus, for an additional HK$288 (for two), there will also be plenty of light bites for a sampling of the food on offer. Among the classics of finger food – tuna tartare on toast, truffle cromesquis, croque-monsieur with Iberian ham – will also be signatures of the place: mi foie gras and yuzu-lemon tart.
With current catering restrictions, Bacchus is open from 11:30 a.m. to 6 p.m.
Bacchus Wine & Restaurant, 3/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong, +852 3750 5200
HENRY enters a whole new chapter with chef Mario Tolentino
Home to Executive Chef Mario Tolentino, Rosewood’s resident steakhouse HENRY brings its authentic all-American menu to life through Chef Mario’s extensive culinary training in the Michelin-starred kitchens of New York, Los Angeles, Miami and San Francisco. Here in Hong Kong, Chef Mario continues the restaurant’s quest for bold flavors and hearty classics through expert butchering, curing and charcoal cooking with an all-new menu.
While dishes stay true to premium cuts – flank, rib eye, striploin and tenderloin – finished on high-fire ovens and charcoal grills (including new New York Strip 44 Farms USDA cuts Prime Black Angus and Rib-Eye), Chef Mario also emphasizes authentic American steakhouse-style accompaniments. These now include a classic raw sea bass filled with jumbo tiger prawn cocktail and bluefin tuna carpaccio; menu starters of deviled eggs and roasted marrow bones served with sourdough; and sides and entrees of black truffle macaroni gratin, lobster Oscar (Chef Mario’s seafood twist on the Oscar steak), and sea bass picanta. A smoky BBQ plate of baby back ribs and roast chicken is also updated with a mix of homemade marinade and Bloody Mary ketchup.
HENRY also features a new wine program led by Julien Peros, focused on American wines, largely Californian varieties among bottles from lesser-known regions, including Oregon and Washington.
With dining restrictions in effect, HENRY is open 12pm-3pm Monday-Friday, 12pm-6pm Saturday and Sunday. Self-service orders from 3 p.m. to 6 p.m. Monday to Friday are eligible for a 20% discount.
HENRY, 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3891 8732
Chef Jimmy Wong will bring Franco-Chinese fusion to PIIN Wine Restaurant
Some may know PIIN Wine Restaurant, located at Central’s H Code, for its extensive library for Burgundies – the foodie destination boasts over 1,000 bottles curated by its knowledgeable team of experts. But now, in a whole new chapter, the wine-centric destination welcomes chef Jimmy Wong, formerly of Gaddi and Felix of London’s Peninsula, Arbor and Grain Store, to develop a new dining program of sophisticated French-Chinese cuisine.
Each dish has been carefully conceptualized to pair with PIIN’s existing wine list; familiar Chinese flavors and local ingredients reinterpreted in innovative new flavors. Chef Jimmy’s six-course tasting menu includes dishes like Conpoy Tomato, fresh Hokkaido scallops served with fermented cherry tomatoes, local honey and rehydrated Chinese dried scallops; XO Langoustine, which borrows from hawker-style oat butter shrimp and is lightly seared and coated in crispy Bubu Arare rice crackers then topped with an emulsion of XO sauce; and Foie Fungi, which combines slow-cooked whole duck in duck broth with Chiu Chow-braised goose liver and 25-year dry-aged tangerine peel. The meal ends with a dessert-style riff on the homemade tomato egg, with homemade scrambled egg and salted egg yolk ice cream finished with cherry tomato jelly and meringue sticks in tomato juice .
The six-course menu is priced at HK$880, with an additional HK$880 for wine pairing.
With current dining restrictions, the PIIN Wine Restaurant is open from 12:00 p.m. to 6:00 p.m., Monday through Saturday.
PIIN Wine Restaurant, 2/F, The Steps, H Code, 45 Pottinger Street, Central, Hong Kong, +852 2832 7123
Gelato “Black Sesame Tong Yuen” in Messina
It may never be cold enough for a cozy fondue night, but one nice thing to get out of Hong Kong’s winterless weather is year-round gelato – it’s a worthy exchange we’re happy to do. Gelato Messina, the Australian gelato brand that arrived in Central’s Pottinger Street last year well-prepared with locally-inspired flavors like egg tart and tofu fa, is back with another nostalgic favourite: black sesame. . tong yuen, or glutinous rice balls, traditionally eaten as a symbol of “living together” during family celebrations. Just in time for Chinese New Year.
Gelato Messina, 37 Pottinger Street, Central, Hong Kong
