Bake, Ride and Fish: Eclectic Eateries
Cake lovers, get your forks out. If you’re a fan of acclaimed pâtisserie Lady M’s signature Mille Crêpes cake, you’ll want to stop by their Harbour City store or the recently opened IFC branch (Shop 2096A, IFC Mall, 8 Finance St., Central, 2865-1099) to get a forkful of the brand new Earl Grey flavor. Layered with more than 20 paper thin crêpes and an ethereal tea leaf-infused pastry cream, this sumptuous creation is light and delicate, and just the right amount of sweet to have with your morning cup of tea or as a post-dinner binge. Not a fan of crêpes? Dig into Lady M’s classic Strawberry Mille Feuille or Banana Mille Feuille instead, made with flaky, golden puff pastry and an airy sponge cake. The shop is set to launch an online ordering system next month (pre-orders start Oct 27), so you can get these cream-filled cakes delivered straight to your doorstep.
Ride or Dine
If Mercedes-Benz wanted to drive straight into the Hong Kong spotlight, it hit the nail on the head by partnering with Hong Kong hospitality group Maximal Concepts (Stockton, Fish & Meat, Mott 32 and more) to open Mercedes me (Shop C-D, Entertainment Building, 30 Queen’s Rd. Central, 2895-7398), a first-of-its-kind lifestyle concept retail store and restaurant which pairs the brand’s luxury ethos with high-end dining. The multipurpose venue threw open its doors in late September (think a parade of VIP cars and more than 700 guests in attendance) and is now officially open for breakfast, lunch and dinner Mon-Sun. Helmed by executive chef Edgar Sanuy, the menu oscillates between East and West but hones in on premium, in-season ingredients presented with plenty of panache. If you love F1 and fine food, this could easily become your new favorite hideout.
SYP Gets Schooled
Pioneering entrepreneur Yenn Wong (208 Duecento Otto, Ham & Sherry, 22 Ships) has teamed up with acclaimed Hong Kong chef David Lai to open Fish School (G/F, 100 Third St., Sai Ying Pun, 2361-2966), a casual neighborhood venue which centers around, you guessed it, fish—as well as other locally sourced, sustainable seafood. A big proponent of Hong Kong’s fishing culture and wet markets, Chef Lai has conceived a modern and inventive menu based almost entirely off locally sourced seafood and produce. Expect to see dozens of fish varieties—many of which you may never have heard of before—executed with modern techniques but paying homage to the purity of the ingredient and its source. An eclectic and fresh take on ocean-to-table dining in Hong Kong, Fish School is looking like both a memorable dining experience and a lesson in sustainable cooking.