Welcome to the latest JETSETTER dining round-up, and as the temperature drops, it’s the perfect time to add delectable and authentic dining experiences to any travel itinerary.
This month, we soak up the ambience of South Australia’s most famous wine belt, dine on regional specialities from China, venture to new heights at Hong Kong’s newest lofty dining destination, delve into the heritage of Laos’s imperial capital, and feast on authentic tempura at the newest international outpost of a Fukuoka icon.
Ode to Tempura
Fukuoka’s acclaimed tempura haven has opened its first branch in the Fragrant Harbour. Vibrant izakaya Hakata Tempura Nagaoka, located at Lee Gardens in Causeway Bay, delivers a refined take on Fukuoka’s vibrant Yatai culture with an open kitchen concept dressed in natural timber and a menu of made-to-order tempura dishes, with each piece fried to order and meticulously balancing texture, temperature, and timing.
Dishes you can’t miss include the silky sea urchin pudding, soul-sating A4 Wagyu beef tempura, and the moreish Wagyu claypot rice with egg yolk (and don’t forget to wash it all down with the shochu-based Lemon Sour).
Southwest Flavours
Vicky Lau, owner-chef of two-Michelin-starred TATE Dining Room and one-Michelin-starred MORA, has launched JIJA by Vicky Lau, a Chinese bistro inspired by the region of Yunnan. Located at the Kimpton hotel in Hong Kong’s Tsim Sha Tsui, JIJA – a fusion of a modern teahouse and intimate bistro – celebrates the bold, sour, spicy flavours and fresh ingredients of Yunnan and Guizhou, from wild mushrooms and cured meats to cheeses and fruits.
Helmed by award-winning head chef Sean Yuen, highlights of the menu include Pu’er Tea-Smoked Three Yellow Chicken, Yunnan pork fat fried rice, and stir-fried seasonal vegetables seared with yāncài gāo, a salty fermented vegetable paste.
Yunnan is also the spiritual home of tea, a tradition that dates back thousands of years, and JIJA features an extensive selection designed to pair with dishes, as well as a wine list punctuated with labels from China’s wine-growing regions.
Oh La La
Soho’s classiest French brasserie has launched a new dinner menu by Michelin-recognised chef Franckelie Laloum.
LALA, a Soho institution, welcomes delectable new dishes to its dinner menu, each capturing classic French cuisine to a T. The dinner set menu (HK$888 pp) is designed for sharing and unfolds like a celebration, with dishes like citrus-marinated Hamachi and chilled Capellini with kombu, truffle and caviar, followed by the signature Vol-au-vent “LALA”, now elevated with blue lobster and a yellow wine sauce. Main course options include roasted chicken with Koshihikari rice and charcoal-grilled Côte de Bœuf with fries.
Beyond the set, the à la carte menu continues to evolve with new additions like Saint-Jacques, a refined scallop dish; Soupe, a warming mushroom and chestnut velouté that captures the spirit of autumn; and Atlantic meagre with Vierge sauce and endive offered alongside signatures like the Hokkaido scallop ravioli with basil ginger butter, and red wine-braised Wagyu beef cheek, the perfect dish for fending off the seasonal chill.
Peridot Arrives at The Henderson
Combining game-changing terroir-driven mixology and fermentation-forward plant-based haute cuisine, Peridot is the newest arrival to Summit 38, the dining collective atop The Henderson in Central Hong Kong.
Boasting striking interiors by Studio Paolo Ferrari and following the successful launch of Akira Back last month, Peridot is where you go for insightful libations and stunning cityscape views. Developed by Beverage Director François Cavelier, Peridot’s quarterly rotating cocktail menu celebrates the unique environmental factors such as geography, climate and soil that influence the characteristics of the venue’s spirits, with each release exploring the landscapes where these spirits are crafted, as well as the stories of the passionate producers and culinary influences that have shaped their drinking culture.
The debut chapter transports guests to the Japanese seaside city of Kagoshima, famed for its high-quality sweet potatoes and craft shochu production, with drinks like The 3 a.m. Whisky, an inspiring late-night mingling Kanosuke single malt whisky, Maillard black apple decoction, Dolin rouge vermouth, and a touch of Kanosuke whisky yuzu chocolate; the Nude Study, a blend of Akayane Yuzushu, Ketel One vodka, Timur pepper cordial and hot bitters; and Durian’s Consent, a bold, funky elixir of Musang King durian, Daiyame 40% Imo Shochu, Havana Club 3-year Rum, and Wray & Nephew Overproof Jamaican white rum.
Pair your drinks with plant-based snacks by Argentinian chef and NOMA alumnus Lisandro Illa, which range from Golden Sparassis Crispa Mushroom Fries to the Fleshy Fruits Cold Cuts, a showcase of nut-based cheeses and fruit-derived charcuterie.
New French-Lao Gastronomy at Rosewood Luang Prabang
Channelling the best of French gastronomy infused with the essence of Laotian culture, The Great House at Rosewood Luang Prabang has launched a new menu that pays homage to the lavish Franco-Lao banquets that French diplomat August Pavie might have hosted during his 19th-century tenure in the city, the same affairs that inspired designer Bill Bensley’s decor.
The new menu features revered French classics such as Tournedos Rossini, Buffalo Cheek Bourguignon, and Coq au Vin, presented alongside Lao-inspired plates shaped by seasonal produce and partnerships with local artisans. From Pâté de Foie Gras and Salade Niçoise to Tarte Tatin and Crème Brûlée, each dish is a tribute to a profound culinary legacy.
Meanwhile, Elephant Bridge Bar has launched a new signature cocktail collection inspired by the legends, landscapes, and hill-tribe cultures of Luang Prabang. Look out for creations like the Hmong Migration, Lacquer Mist, and Scholar’s Crown, each crafted using local spirits, wild herbs, and house infusions.
A Seafood Feast
Renaissance Harbour View Hotel Hong Kong has launched Food Studio, a bold new take on the buffet that’s already proving a winner.
With the new interactive-style luxury buffet, chefs prepare and plate dishes in full view of diners, turning every service into a performance of craft and flavour.
Focusing on free-flow delicacies rather than free-flow food, hungry diners can expect everything from fresh sea urchin, chilled fresh lobster and Wagyu beef alongside authentic Asian and international favourites prepared with responsibly sourced ingredients. Top new dishes include hand-rolled sea urchin ‘tacos’ topped with caviar, devilled cage-free eggs with caviar, sea urchin risotto with confit tomatoes, lobster Yee Mein, grilled Wagyu oyster blade, and fire-grilled tiger prawn skewers.
Especially popular are the sashimi and sushi counters and the generous seafood on ice selection, which features lobster, brown crab, scallop, snow crab leg, sea whelk, mussels and more, complemented by house-cured salmon with pickled salmon roe and split herb-buttermilk vinaigrette. Also, look out for the whole roasted Australian lamb leg, suckling pig, and sweet touches like Basque cheesecake, Valrhona raspberry chocolate cake, and strawberry Lamingtons.
Jake Kellie Unveils à La Carte Menu at Luxury Estate Kingsford The Barossa
Acclaimed chef Jake Kellie has launched his first à la carte menu at Orleana, the refined dining space within Kingsford The Barossa in South Australia.
The new menu invites diners to explore the next chapter in the estate’s culinary story, which showcases the region’s best producers. Presented in the main dining room, with its floor-to-ceiling windows offering views across 225 acres of native Australian landscape, the new à la carte menu draws on produce from the estate’s garden and trusted local suppliers.
Highlights of the new menu include local Barossa crudité with smoked eggplant and macadamia; zucchini flowers with Spencer Gulf prawn and sauce diavolo; Two Gulfs crab with brown butter sauce and warmed brioche; Mayura Station wagyu rump cap with house-made mustard; roasted Lyndoch duck with caramelised orange and choux farcis; and Ferguson Rock lobster with shio koji beurre blanc and shellfish oil.
Guests can also explore wines from renowned estates including Seppeltsfield, Penfolds and Henschke, as well as the home of the world’s oldest surviving Shiraz vineyard; Langmeil. The wines are stored in the estate’s impressive underground cellar, which comprises six distinct vaults, housing exceptional collections of Australia’s finest labels alongside a curated selection of French Champagnes.
Kaiyuzen Opens in Tai Koo
A new neighbourhood eatery for lovers of authentic Japanese cuisine, Kaiyuzen, Hong Kong’s latest izakaya, offers a fun yet intimate dining experience on Hong Kong Island.
Specialising in surprisingly affordable fresh sashimi, artisan-crafted sushi (there’s over 40 to choose from), and Japanese grilled skewers, the chic new neighbourhood hotspot is all about redefining the omakase experience for busy worker bees.
Grab a perch at the sushi counter for a front row view of the culinary team crafting timeless dishes or select from one of the multi-course omakase menus (the deluxe menu offers 16 delectable dishes, with signatures ranging from the roasted ox tongue trio, and Nōtō salt-cured Hokkaido sweet shrimp karaage, to horse mackerel with onion and vinegar sauce, and roasted squid and prawns with sea urchin straight from the Robatayaki grills.