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Lisa Cam

It is still not quite jumper season, and the beautiful, dry, yet unseasonably warm weather means we are all heading outdoors.
If you are in Hong Kong and looking for a good place to eat and hang out, here are some restaurant and vendors to check out this weekend.
1. World Shochu and Awamori Festival
The World Shochu and Awamori Festival began this week and runs until November 30. Highlighting the Japanese distilled spirits are over 30 Hong Kong bars, including Kinsman, Bar Butler and Mizunara: The Library.
Boozing does not necessarily mean boozy, as this year’s theme is low-alcohol drinks to enjoy.
Taking part in this event is easy; simply pick up a stamp passport at any of the venues taking part, and get it stamped when you order a festival cocktail. Three stamps will get you a HK$100 (US$13) voucher – the more stamps you collect, the more prizes await.

2. Tic Tac Room
This one will pique the interest of fans of Netflix’s Culinary Wars. In one of the episodes of the hit cooking reality show, the contestants were challenged to make a dish using only convenience store ingredients, and – spoiler alert – the dish that won was a chestnut tiramisu. You can now sample it at this casual Japanese restaurant.
Play a few games of tic-tac-toe – also known as noughts and crosses – while you are waiting for your order; it is, after all, in the name.
Shop 2, 2/F, Hong Kong Jockey Club, 10-12 Stanley Street, Central

3. The Lounge X Sauvereign afternoon tea at the Four Seasons
Enjoy a feast for the eyes as well as the stomach with this afternoon tea partnership between the hotel and the exquisite gem brand Sauvereign.
Inspired by the latter’s KLY64 Gem collection, chef Maxime Luvara has prepared items such as smoked salmon with cream cheese and salmon roe topped with caviar, duck rillettes and foie gras, and baked Parisian ham with Brie cheese.
On the sweet side, executive pastry chef Ringo Chan brings a honey, yogurt and pistachio dessert, forest berry macaron and more to the plate.
Four Seasons Hotel Hong Kong, 8 Finance Street, Central

4. Kyoto Joe’s autumn tasting menu
Kyoto Joe’s The Great Crab Feast: Savour Autumn: A Typhoon Shelter Experience is a six-course tasting menu (HK$880) that runs from now until October 31.
The menu includes seasonal sashimi, abalone with braised radish served in lobster soup and its highlight – fried hairy crabmeat and seafood made typhoon shelter-style.
If you are feeling a little crabbed out, you can opt for the grilled A4 Kagoshima rib-eye served with egg yolk.
23/F, California Tower, 30-36 D’Aguilar Street, Central

5. The Peninsula Hong Kong X Star Ferry – Afternoon Tea on the Harbour
The Peninsula’s Afternoon Tea on the Harbour (HK$820 per person) has returned, making it no better time to combine two quintessential Hong Kong activities – tea time at The Peninsula hotel and a ride on the Star Ferry.
There are sessions at 1pm and 4pm, only on Saturdays and Sundays, and they last almost three hours – the perfect amount of time to enjoy the weather while sipping on a glass of bubbles and munching cucumber sandwiches.


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Kyoto Joe’s The Great Crab Feast: Savour Autumn: A Typhoon Shelter Experience is a six-course tasting menu, Photo: Kyoto Joe

From a menu highlighting crabmeat, to a low-alcohol-drinks festival that includes Mizunara: The Library (pictured), there is much for foodies to savour this weekend in Hong Kong. Photo: Mizunara: The Library

Try the chestnut tiramisu at Tic Tac Room. Photo: Tic Tac Room

The Lounge X Sauvereign afternoon tea at the Four Seasons is a feast for the eyes as well as the stomach. Photo: Four Seasons Hong Kong

Kyoto Joe’s The Great Crab Feast: Savour Autumn: A Typhoon Shelter Experience is a six-course tasting menu. Photo: Kyoto Joe

The Peninsula’s Afternoon Tea on the Harbour lasts almost three hours. Photo: The Peninsula Hong Kong

8 new restaurants in Hong Kong and 1 in Macau to try in October 2024

Drunken Fish executive chef Henry Zhang Zhicheng (centre) holds a fish at the restaurant in Macau, one of nine new places we recommend checking out in Hong Kong and Macau this October. Photo: Wynn Macau

Salad used to dip in bagna càuda – hot anchovy and garlic dipping sauce – at Anima by Al Ché-cciano. Photo: Anima by Al Ché-cciano

Courtroom features an eclectic mix of cocktails with a legal-themed edge. Photo: Instagram/courtroomhk

Peking duck at Sun Moon Place. Photo: Sun Moon Place

Red-spotted grouper with pickled tomato and Mao-tai at Drunken Fish. Photo: Drunken Fish

Cold steamed noodles at Twins Liangpi Limited. Photo: Twins Liangpi Limited

Spaghetti carbonara di mare at Onda. Photo: Onda

A curry dish at Curry Up. Photo: Instagram/repulsebayvillage_rbv

A tori paitan ramen dish at Kikusan. Photo: Kikusan

Dishes at Ship Kee. Photo: Ship Kee

Korean beef noodle restaurant Moo-Lah the start of big things in Hong Kong for co-founder

Chef Jung Sang-won has opened Moo-Lah, a noodle restaurant in Hong Kong that serves Korean hanwoo beef. He plans to open another restaurant in the city soon, and a branch of his Seoul fine-dining hanwoo restaurant Born & Bred. Photo: Moo-Lah

Earnest Yuan and Jung Sang-won are the co-founders of Moo-Lah. Photo: Moo-Lah

The interior of Moo-Lah. The kitchen uses meat from Korean-bred cows two to three years old. Photo: Moo-Lah

Jung’s homestyle Korean-style noodle dish has roots that trace back to Chinese zhajiangmian. Photo: Moo-Lah

The restaurant’s aromatic Hong Kong-style curry beef brisket is inspired by a local favourite. Photo: Moo-Lah

The menu’s Hong Kong-style blade steak bao is made with premium hanwoo. Photo: Moo-Lah

Where a Singaporean chef in Hong Kong goes to eat roast duck, beef noodles and dim sum

Singaporean Barry Quek is the executive chef at Whey, in Hong Kong. Photo: Whey

Singaporean Barry Quek is the executive chef of Whey, in Hong Kong. He tells the Post about his favourite restaurants in Hong Kong, Singapore and Bangkok. Photo: Whey

Xiao long bao from Din Tai Fung in Causeway Bay. Photo: Din Tai Fung

Crispy taro toast with prawn, and pan-fried lotus root with minced pork and shrimp, from Ying Jee Club, in Central. Photo: Ying Jee Club

Roast duck from Xin Rong Ji, in Wan Chai. Photo: Xin Rong Ji

Pithivier from Feuille in Central. Photo: Nicholas Wong

Hong Kong noodle history and the different noodle styles explained

Shrimp roe thick noodle lo mien from Kwan Kee Bamboo Noodle in Hong Kong. Photo: Llewellyn Cheung

Roast goose with lai fun rice noodles from Yung Kee in Hong Kong. Learn about the different kinds of noodles served in the city, how they are traditionally made, and the foods they are typically paired with. Photo: Llewellyn Cheung

Wheat noodles originate in Northern China, while rice noodles have Southern Chinese origins, says Dr Siu Yan-ho, a lecturer in Chinese language and literature at Baptist University. 

Marco Li Ka-chi of Kwan Kee Bamboo Noodle balancing on a bamboo pole to make noodles. Photo: Llewellyn Cheung

Shrimp roe thick noodle lo mien at Kwan Kee Bamboo Noodle. Photo: Llewellyn Cheung

 Cheung Wing Kee started making noodles in the 1950s, producing small quantities using labour-intensive methods.

Roast goose with lai fun rice noodles. The thicker, neutral-tasting noodles are perfect for absorbing the flavours from the roast goose and broth. Photo: Llewellyn Cheung

Netflix Chef’s Table: Noodles star on a mission to make Xian noodles as popular as she can

Guirong Wei has made her mark on London with her Shaanxi restaurants. She is the latest chef to star in Netflix’s Chef’s Table: Noodles. Photo: Instagram/@master.wei.3150

Guirong Wei’s mastery of Shaanxi cuisine has been brought to life with the show’s hallmark slow-motion cinematography. Photo: Netflix

Wei cites her grandmother as her biggest inspiration. Photo: Netflix

A bowl of spicy hand-pulled noodles at London’s Dream Xi’an. Photo: Dream Xi’an

Wei grew up in Bohekou, a small, rural mountain town in China of just 700 residents. Photo: Netflix 

Earlier this year, Wei launched her biggest venture yet – Dream Xi’an. Photo: Guirong Wei

Dream Xi’an focuses on bread, dumplings and Xian street food. Photo: Dream Xi’an

Lifestyle

Food & Drink

From a menu highlighting crabmeat to a low-alcohol-drinks festival to afternoon tea on the Star Ferry, there is much to savour this weekend


From a menu highlighting crabmeat to a low-alcohol-drinks festival to afternoon tea on the Star Ferry, there is much to savour this weekend.


Where to eat in Hong Kong

Hong Kong dining & recommendations

Food and Drinks