From elegant Mediterranean cuisine served atop the cliffs of Bali, to insightful Italian fine-dining in the heart of Hong Kong and an intimate degustation menu in Mauritius, new restaurants and established favourites alike continue to innovate as they seduce travelling foodies looking to tap into a locale’s heritage, ingredients and foodscape.
Asia continues to lead as a global gastronomic destination, and our favourite new dining experiences for August showcase the best of the region’s chefs, produce and imaginative flair.
Ubud Gets Spicy (Bali)
If you’re headed to Indonesia’s own Island of the Gods and its spiritual heartland, Ubud, for some much-needed R&R, then I suggest you pop into its newest culinary hotspot, Spice by Blake. Helmed by the talented Blake Thornley (who’s also co-owner and chief culinary wizard at iconic fine-dining destination Mozaic), Spice by Blake offers a bold yet approachable take on Indonesian cuisine, so expect palate-pleasing and inventive dishes that tap into the archipelago’s diverse foodscape.
Dishes you’ll regret missing include the beef cheek rendang croquettes, cured kingfish with pomelo and a rujak sauce; barbeque baby back ribs with coconut and long bean urab; black cod with starfruit and tomato, cooked in banana leaves and given a hefty kick with pepes ikan spices; and, the holy grail, a pork belly and toasted mantou slider that will whisk you straight to Nirvana. Leave room for one of the inspiring cocktails, laced with local artisanal arak spirit, created by award-winning bartender Bili Wirawan.
A Bold New Direction (Hong Kong)
With its move to the 24th floor of California Tower, popular Hong Kong eatery Porterhouse has launched a new focus on communal dining, departing from its former steakhouse persona with a diverse selection of small sharing plates complemented by delicious seafood, and an extensive drinks menu that makes it an after-work essential.
Now serving 70 guests indoors at elegant banquettes and marble-topped tables, a further 16 on the balcony, and another 16 in the private dining room, Porterhouse has a contemporary new look – think stylish black and white striped carpets, playful pink neon motifs, decorative mirrors and a semi-open kitchen.
It’s here that executive chef Mick Bolam, a New South Wales native, introduced a new menu that skillfully fuses traditional dishes with a touch of Asian influences. Each dish aims to tantalise the palate, balancing savoury, sweet and tart elements to create a dining experience that appeals to a diverse clientele, so look out for bar snacks that range from Milk of the Tiger, raw scallop with buttermilk, coconut milk and ancho chilli oil to prawn toast topped with sesame seeds, Tobiko fish roe and aioli, and oven-cooked New Zealand lamb skewers with Gorgonzola dressing, poached pear and Merlot vinegar (pair your bites with free-flow packages starting from HK$168 pp).
For something a little more substantial, I’d recommend the Ōra King Salmon, also from New Zealand, which is served with whipped feta, blackberry, garlic and a yuzu ponzu sauce; Korean Hanwoo beef tartare with bone marrow, crispy Pane Carasau and sunchoke crisps; and New Zealand mussels cooked in Chinese Shaoxing wine and homemade XO sauce enhanced with 28-day dry aged beef and dried scallops.
While Porterhouse is home to one of the city’s best seafood brunches, best paired with one of two great free-flow packages, I’d recommend the three-course Rump & Roll dinner, which includes unlimited rump steak and is served Sunday to Wednesday.
Intimate Dining Comes to the Pearl of the Indian Ocean (Mauritius)
Foodies headed to the idyllic Indian Ocean island of Mauritius should make a beeline for the west coast and the newly opened Tek Tek restaurant, an intimate 10-seat eatery at SALT by Palmar. Designed to bridge the land and sea with local (and once lost) recipes and ingredients, Tek Tek and its executive chef, Shiva Moonien, pay homage to Mauritius’s rich culinary heritage through an immersive multi-course journey.
From volcanic soil to coral reefs, each ingredient is chosen with intention and sustainably sourced (including responsibly harvested seaweed, which is used in both recipes and the in-house seasoning blend), while 90% of the dishes are prepared in the open show kitchen, allowing diners a front row seat as each dish evolves.
Set against elegant interiors by JFA Architects, standout dishes include soup made from the namesake Tek Tek crustacean; slow-cooked, blue-barred fish with curry butter sauce; and crispy shrimp tacos with cashew tofu cream and passionfruit pearl.
An Award-Winning Cantonese Showcase (Hong Kong)
Award-winning Cantonese restaurant Ming Court at Cordis Hong Kong presents a summer menu crafted by executive chef Li Yuet Faat, featuring nine exquisite dishes made with premium, seasonal ingredients that capture the essence of the Fragrant Harbour.
Fresh local ingredients will include green lobster and cuttlefish from Sai Kung, fresh porcini from Luen Kee Hoo, organic winter melon grown at O-Farm in Fanling, sun-dried seafood from Lamma Island and fresh soya milk from the century-old Kung Wo Beancurd Factory.
The menu includes a range of delectable dishes, including chilled local cuttlefish with peppercorn and basil sauce; 42-day-old Silver Hill duck marinated with Yuet Wo’s plum sauce; whole braised abalone with fresh porcini, winter melon, Chinese water chestnut and a mushroom sauce; and a chilled soya milk and sesame pudding.
A New Chapter for Cherry Garden (Singapore)
Continuing a legacy of 38 years, Cherry Garden at Mandarin Oriental Singapore unveils a refreshed culinary concept this month, presenting a reimagined identity as Cherry Garden by Chef Fei. Following a bold transformation, the restaurant known for its authentic Cantonese cuisine embarks on a new chapter, bringing forth an elevated journey through Chinese cuisine under the culinary artistry of Michelin-recognised Fei.
With a focus on Cantonese finesse and Teochew heritage, chef Fei’s culinary philosophy is depicted through a curated menu of seafood specialties, meat delicacies and handcrafted dim sum creations, served in a naturally lit space inspired by Chinese architecture that includes four private dining rooms catering to up to 18 guests.
Paying homage to the culinary traditions of his hometown, Chaoshan, chef Fei’s lobster creation loaded with basil and pickled mustard greens offers a flavourful interplay of the delicate sweetness of lobster with the aromatic hint of basil in a tangy, savoury broth; while the boneless crucian carp congee is a meticulously crafted dish, with each fine bone skilfully removed by chefs to allow guests to savour the succulent flavour of the fish.
Cave & Culture (Vietnam)
A 150-million-year-old cave in Vietnam’s north has become the extraordinary setting for an immersive new theatrical show and a fine dining celebration of hyper-local Vietnamese cuisine.
The 4,000 sqm Dragon Pearl Cave, which is a 30-minute drive from Halong City, is home to myriad stalagmites and stalactites and is the perfect backdrop for a cultural showcase that includes The Quest for the Dragon Pearl, created by director Le Thanh Phong, during which performers harness music, dance, acrobatics, music, dramatic lighting effects, compelling costumes, puppetry and props to bring Vietnamese folklore to life.
After the show, guests indulge in Vietnamese fine dining by candlelight amid the cavern’s surreal textures.
The menu, crafted by head chef Nguyen Gia Thien, whisks diners on a culinary pilgrimage of the local Quang Ninh Province with the likes of pomelo and giant river prawn salad; crispy roasted Tien Yen chicken; and lobster with Tiến Vua imperial sauce. dragonpearlcave.com
The Best of Both Worlds
FUMI Joe has opened in Hong Kong as the city’s newest refined skyline Izakaya, and one that combines the best of two of Lan Kwai Fong’s most popular eateries, FUMI and Kyoto Joe. While both establishments have built loyal followings over the years, FUMI Joe introduces a new curated culinary concept that merges FUMI’s expertise in Japanese seafood with Kyoto Joe’s casual izakaya atmosphere, complemented by stunning views of Hong Kong’s skyline.
Perched on the 23rd floor of California Tower and dressed in honey-toned birchwood and vibrant ceiling murals, FUMI Joe features a sushi counter for 14 guests, an eight-seat robatayaki grill counter and an alfresco balcony that caters to just eight, making it ideal for after-work drinks. Diners can enjoy a range of small dishes as well as robatayaki, sushi, tempura and sukiyaki dishes paired with a drinks programme featuring a wide selection of sakes, highballs and innovative cocktails crafted with authentic Japanese ingredients.
Do not miss out the likes of the FUMI Joe Trio Roll with sea urchin, chopped toro and salmon; the Tempura Volcano Roll Combo with lightly spicy chopped toro, salmon and salmon roe; Grilled Beef Ribs; the A4 Kumamoto Wagyu with Himi Udon Noodles and a range of robatayaki dishes grilled to perfection over Bincho charcoal.
Sensory Seduction
Refined one-starred Neapolitan restaurant Estro Hong Kong has launched a new seasonal menu by executive chef Antimo Maria Merone, coinciding with the debut of the Music Room by KEF, an immersive private-dining suite created in partnership with the legendary British high-fidelity audio house.
Chef Antimo’s latest seasonal creations offer a refined exploration of Southern Italian tradition and modern technique, and include almond-studded Taralli with sesame crisps with spring onions; lightly steamed Fukuoka oyster finished with tomato essence and artichoke-smoked caviar; braised Korean abalone and green vegetables in Vermentino sauce; Scottish Blue lobster with caponata, red chard and lightly spiced coral emulsion; and Iberico Pork Pluma with baby cabbage, eggplant and mustard jus.
The new menu is the perfect excuse to book the Music Room by KEF, which offers an exclusive private dining experience for up to six guests, complete with state-of-the-art KEF speakers, a home theatre system and a vinyl record player.
Clifftop Cuisine
LXR Hotels & Resorts’ Umana Bali welcomes a fresh new chapter to its elegant, clifftop restaurant Oliverra with the launch of a new menu guided by flame, memory and sun-soaked Mediterranean shores.
Drawing inspiration from the coastal tavernas of the Amalfi, the spice bazaars of the Levant and the slow afternoons of the French Riviera, Oliverra’s new menu, the creation of executive chef Ngurah Putra, is centred around the restaurant’s Josper grill, a Spanish charcoal oven that delivers high heat and intense flavour while preserving the natural moisture of each ingredient. Fueled by locally sourced coffee wood, it produces flame-kissed dishes that are infused with a subtle sweetness.
Some of my favourite new dishes include the Hokkaido Scallop Capaccio, dressed in citrus emulsion, bee pollen, mandarin and pistachio; marinated Yellowfin Tartar, paired with cured watermelon and ajoblanco; and soul-hugging Seafood Saffron Risotto, featuring Hokkaido scallops and prawns.
And for something a little more substantial, I’d suggest the braised Australian Beef Cheeks, slow-cooked and served with caramelised celeriac purée, red wine sauce, baby carrots and dukkha for texture and spice; or the charcoal-grilled Pork Tenderloin with apple purée and togarashi baby potatoes, blending sweetness, subtle heat and coffee wood smokiness.
Arrive a little early to pair a spectacular Bali sunset with selections from the refreshed cocktail menu, which blends herbaceous notes and citrus accents with Mediterranean spirit (we loved the Cantaritos, a vibrant tequila-based blend with grapefruit soda and citrus, offering a refreshing burst of brightness).
A Creative Collaboration
W Maldives is turning up the flavour dial this month, welcoming acclaimed chef Reynold Poernomo for a two-part takeover (August 10 and 12, 2025) as part of the resort’s Dare To Taste programming under the Flavors Unscripted series.
Born in Indonesia and raised in Sydney, Chef Reynold is no stranger to pushing culinary boundaries. A finalist on MasterChef Australia, he quickly became known as the nation’s “Dessert King” for his intricate, art-driven creations and in 2016, co-founded KOI Dessert Bar, which has since become one of Sydney’s most iconic culinary destinations. The brand expanded in 2017 with KOI Dessert Kitchen, a production space that also hosts exclusive masterclasses and guest chef collaborations. This August, he brings that same creative fire to W Maldives.
The main event unfolds on August 12, when guests will have the rare opportunity to experience chef Reynold’s culinary artistry firsthand at FISH, the resort’s signature overwater venue renowned for its sustainable ocean-to-table fine dining. For one night only, chef Reynold will present a specially curated three-course dinner inspired by island ingredients, global technique and his unmistakable visual flair. Guests can expect bold plating, layered flavours and a few unexpected turns.
To mark the collaboration, Reynold will also unveil an exclusive signature dessert, created just for W Maldives and available on the menu for six months following his visit.
Bingin is Beckoning
Quietly becoming the new home of cool in southern Bali, Bingin Beach, on the Bukit Peninsula, has become a culinary hotspot on the island, and one table you can’t walk past without trying is Artisan. The third outpost of the chic Bali-born brand created by dynamic couple Charlotte Callow and Khairil Ibraham, Artisan has evolved from a humble little café in Uluwatu to a gastronomic destination in its own right – and the newest outpost, with its urban garden vibe, inventive Italian-esque menu and weekly live jazz, is no exception.
Groups can book ahead for one of the lower-level communal tables, where the action of the open kitchen is just steps away, or on the open-air terrace, while those looking for a little more intimacy can head upstairs, where an elegant cocktail bar is paired with smaller tables clustered around a stage that regularly hosts local acts.
Choose from the imaginative cocktail list – the Michalargarita is a blend of El Jimador Blanco tequila, Machetazo mezcal, tomato, charred red pepper, chilli, coriander, citrus, agave and beer – it might sound a little strange, but it works – before browsing the extensive menu.
Highlights include silky Bali-made burrata paired with basil oil, crunchy chilli and garlic pangrattato and a pomodorini sauce; Fregola pasta with prawns, mussels, garlic, chilli, white wine, and parsley purée; zesty chorizo and tomato flatbread with aioli and smoked paprika; and heavenly Carbonara pizza with mozzarella, parmesan cream, crispy pancetta and gooey egg yolk. Open throughout the day, it’s the perfect spot for those seeking post-surf sustenance or an elegant night on the town.