Where to Eat: Top Restaurants to Try This August

This month, we explore restaurants both new and familiar, giving you a glimpse of fantastic new menus sure to elevate your summer dining experience.

New A La Carte Menu at Osteria Marzia by Chefs Luca Marinelli and Matthew Kirkley

This month, Wan Chai’s beloved Italian oasis Osteria Marzia is refreshing their a la carte menu with brilliant new dishes created through a collaboration between the restaurant’s executive chef Luca Marinelli and fellow culinary maestro chef Matthew Kirkley of Magistracy Dining Room and the one-Michelin-starred Belon. The new items focus on showcasing the treasures of the sea, combining chef Kirkley’s love for seafood with chef Marinelli’s deep understanding of Italian culinary traditions. Some of our favourite dishes include the Hamachi Crudo with capers, sea grapes and zest of Sorrento lemon, the Tartare di Gamberi Rossi featuring sweet red prawns with Sorrento lemon, almonds and Sardinian bottarga, the Linguini ai Ricci di Mare with an aglio, olio e peperoncino base and topped with sea urchins from both Japan and the Mediterranean, the Cappelletti al Nero starring ring-shaped squid ink pasta stuffed with ricotta and served with crab broth, and the Ma Yau alla Griglia, a fantastic grilled fish serve with red and yellow bell peppers, Tropea onion and tomato sauce. – Jeff Yeung

Menu Overhaul at Hong Kong Cuisine 1983

Never one to stop innovating, chef Silas Li at Hong Kong Cuisine 1983 has just introduced a whole myriad of new dishes to his menu, spanning across a la carte items, creative dim sum, and a brand new vegetarian set menu. Without discounting his other new additions, the change that stood out the most for us this month is the latter, which features eight exquisite dishes ranging from the Trio of Tomatoes, which explore a medley of textures and flavours through a silky tomato mousse with tomato jelly, semi-baked tomatoes infused with olive oil, sea salt, and herbs, and a refreshing cold tomato soup made, to the stunning Zucchini Flower Stuffed with Mozzarella and Glutinous Rice, which comes with a spicy Thai curry dipping sauce to balance the light bitterness of each Petal. On the a la carte menu, you’ll now find dishes his regulars have long enjoyed off-menu, including our favourite Steamed Large Yellow Croaker with Fuji Apple and Yellow Bell Pepper Chili Sauce, the Crispy Sea Cucumber Stuffed with Prawn Mousse, and the Stir-Fried Fresh Crab Meat with Bird’s Nest and Egg White. Finally, new to the dim sum category are delicacies such as the Steamed Fish Mousse Shrimp Dumpling in Premium Lobster Soup, Sichuan Spicy Minced Lamb Dumplings, Steamed Scallop and Spinach Dumplings with Crispy Conpoy and Drops of Homemade Premium Conpoy Oil, and Steamed Pork and Prawn Dumplings with Runny Quail Egg and Black Truffle. – Jeff Yeung

Prince and the Peacock Opens in Tai Kwun’s Central Magistracy

New to Tai Kwun’s Central Magistracy is Black Sheep Restaurant’s latest opening, Prince and the Peacock, a restaurant celebrating the rich heritage and cultural mix of the Indian subcontinent. Here, renowned chef Palash Mitra, who also oversees New Punjab Club and Rajasthan Rifles, taps into the local traditions and flavours which draw from Persian, Turkish and Mughlai iNFLuences to create dishes honour the epicurean legacy of the region’s royal courts. Prices are surprisingly approachable despite it’s grand location, with menu items ranging from $38 to $238. Among our favourites on their extensive spread is the Murgh Makhanwala, a braised chicken that’s pulled off the bone and simmered in a rich tomato gravy, the Gosht Rogan Josh, a tender lamb shank with Kashmiri chillies and a blend of royal spices, and the Nalli Gosht Biryani, which combines Australian grass-fed lamb shank and ribs with aged basmati rice, cooked separately, and layered and finished in a slow-cooking technique known as Dum. – Jeff Yeung

Northern Indian Street Food at Chutney Tandoor House

Indulge in a taste of tandoor right in the heart of Hong Kong, from Lachha Parathas to Malai Chicken Tikka, the sensational spices and authentic charcoal finish will surely transport you to the street food scenes of Northern India and Pakistan. Chutney began with papadam paired with passionfruit, beetroot and mint chutney, all uniquely perfected in sweetness, spiciness and lightness. To start, we filled our empty bellies with succulent Malai Chicken Tikka, straight from their in-house tandoor. We paired this with their Tandoori Cauliflower, so creamy and aromatic, the two dishes were a match made in food heaven. From their selection of curries, we decided to go for Chutney Butter Chicken, Beef Josh and Saag Paneer – we wanted variety, and variety we got. Each curry provided a different sensation in spiciness, texture and flavour. Whether you’re meat-eating or vegetarian, there’s something for everyone on the menu. Included with this was our choice of Saffron Pilau Rice, Butter Naan, Garlic Naan and Laccha Paratha (psst! We recommend trying them all). Finally, to top it all off, we cleansed our palette with a Pistachio Kulfi, traditional Indian ice cream, and a Passionfruit Coconut Cake, one that you will not regret trying. – Janis Lee

New Aussie-Inspired Menu at Cornerstone

Bistro Cornerstone has introduced a new seasonal menu featuring dishes iNFLuenced by Chef Neal Ledesma’s recent trip to Australia. As always, each new dish is focused on quality seasonal produce and bold flavours. Earlier this year, Chef Neal visited South Western Australia to take part in the prestigious Taste Great Southern food and wine festival where he was inspired by Down Under dishes. The results can be tasted in fresh starters such as a blue crab and baby gem salad layered with avocado, shio kombu and preserved lemon mayonnaise, and a beef tartare elevated with fermented chilli, mushroom and soy yuzu dressing. On the main course front, Aussie pub classic chicken parmigiana has been given a modern twist, adorned with mortadella ham and indulgent mozzarella, while the signature Cornerstone wagyu steak sandwich has been reinvented with a punchy gochujang mayonnaise. End off the experience with the most quintessential of all Australian desserts – the coconut lamingtons with mango jam, pandan chantilly and passion fruit. – Andre Neveling

A Taste of Italy at Cantina’s Cicchetti Weekend Brunch

There is no better way to beat Hong Kong’s summer heat with some bubbles and Italian tapas that transits you to an Italian summer. Cantina introduces its latest all-you-can-eat cicchetti summer brunch, “Discovering Italy, Bite by Bite.” Bringing a novel twist to Italian dining, diners can tailor their food preferences by choosing from a curated selection of 23 signature cicchetti dishes in a tick box menu. Highlighted dishes include their signature Bruschetta Feast and Affettati Feast, while mains like their homemade ravioli with burrata, or Chef’s crispy lasagna are not to be missed.

This brunch is offered on Saturdays and Sundays between 11 am and 3:30 pm. Priced at HK$488 for the food package, this Italian culinary adventure can be upgraded with various sparkling free-flow packages. These options encompass red and white wine, beer, Aperol Spritz, and prosecco for an additional HK$200 per person. Alternatively, for HK$350 or HK$600, diners can elevate their experience with free-flowing Veuve Clicquot or Ruinart champagne choices. – Janice Leung

The Chinnery Reopens with a Special August Menu

The Chinnery at the Mandarin Oriental Hong Kong has finally reopened after a minor refresh, but as far as we’re concerned, it’s still the classic British pub that we know and love, with its colonial-style mahogany timber panelling, luxurious leather seats and our favourite British comfort foods. The Classic Shepherd’s Pie, made with organic lamb shoulder, carrot, celery, onion and a rich tomato sauce is a winner. Other highlights also include the Indian Tikka Chicken, the new Bengali Mixed Fish Curry, delicious with The Chinnery’s selection of fresh naan breads. Finish off with a sweet treat – new on the menu is Phirni, a traditional Indian dessert with badaam and pista crumble and rose Petal ice cream. To celebrate the reopening, The Chinnery is running a special “Taste of The Chinnery” now until the end of the month, priced at HKD1,963 for two, in tribute the hotel’s opening year. – Stephanie Ip

New Sheung Wan Location for Flat Iron Steak

Chefs Tarik Persaud and Johnny Glover of Flat Iron Steak continue to bless their fans through their superb and succulent steaks with the opening of their third Flat Iron Steak branch. I’ve had my fair share of steaks in the past, but was amazed when I first bit into the limited edition M9 Wagyu Picanha. The experience of having it cut in front of me elevated my expectations of how great it would be – the flavours went above and beyond. On top of that, restaurant staples the Black Angus Flat Iron Steak and the Flat Iron burger also continue to impress. And if you feel overwhelmed with generous amount of meat on offer, the lobster mac n cheese and beef dipping fries sides are also great alternatives. In fact, you’d be forgiven for indulging just on the baked mac n cheese and crunchy fries sides, as the portions are generous. At this rate, Chefs Tarik Persaud and Johnny Glover are fast becoming the kings of comfort food in the city. – Samson De Guzman