7 great weekend brunch feasts to try in Hong Kong, now that the coronavirus restrictions have been eased up
Restaurants in the city are returning with a vengeance, offering innovative modern French, Chinese, Australian, Italian and Spanish delights
With restaurants slowly opening up after the Covid-19 restrictions, we are seeing some great weekend brunch deals around Hong Kong. Here are six brunch ideas to chew on.
Café Gray Deluxe
Weekend brunch at The Upper House’s Café Gray Deluxe includes an array of sharing dishes individually priced. Starters include six cold oysters with brandy cocktail sauce (HK$210), steak tartare (HK$180) and burrata with green pea guacamole and nashi pear (HK$170). There are several organic free-range egg dishes such as short rib eggs Benedict with an English muffin (HK$140) and avocado toast with poached eggs on multigrain rye (HK$140). The mains feature Kansas prime strip loin with Béarnaise sauce (HK$330), Garganelli skillet grilled seafood with marinara (HK$385) and Cajun roasted cauliflower with edamame purée, buckwheat and grapes (HK$195). And for those with a sweet tooth, hazelnut praline crème brûlée (HK$85) and chocolate walnut brownie with caramel popcorn and marshmallows (HK$85) are tempting or the cheese board with three or five choices for HK$155 and HK120 respectively. Oh and the best deal this month is the free flow rosé for HK$120.
Hue
The Modern Australian Champagne brunch at Hue in Tsim Sha Tsui’s Museum of Art, comes with stunning harbour views – there’s no better way to enjoy the weekend. Diners are greeted with a complementary immune-boosting juice shot followed by dishes that are cooked to order. Sharing plates with home-made bread and house-smoked New Zealand butter, ocean trout with whipped cod roe and salmon eggs, buffalo milk burrata with charred broccolini and house-smoked Wagyu pastrami with smoked egg gribiche as just the starters. The mains include crispy pork belly with confit celeriac and harissa sauce, pan-seared market fish with Jerusalem artichoke and kale and ricotta and yam dumplings with shiitake ginger broth. For those with a sweet tooth, options include lemon tart with yogurt cream, fig and frangipane cake dressed with honey and vanilla cream and carrot cake with pumpkin seeds.
This delectable feast is available each Sunday from 11am and costs HK$380. For free-flow Tattinger Brut Reserve champagne, a selection of 10 premium red and white wine choices, and bar manager Steffen’s popular Bloody Mary, throw in another HK$300.
