Now that the typhoon has blown through, it’s time to head out to sate those appetites. With everything from Michelin-starred fine-dining and lofty celebrity chef-driven concepts to palate-pleasing chef’s menus on offer, there really is something for every foodie this October.
Here are some of the top dining encounters from across Asia for the month ahead.
Star-studded Dining
After a transformative renovation, L’Atelier de Joël Robuchon, the three-Michelin-star institution that helped define Hong Kong’s dining landscape for the last 18 years, has reopened at a new location within LANDMARK.
The new restaurant now welcomes guests into an elegantly refreshed and expanded space that includes L’Atelier, an interactive, 32-seater L-shaped counter that faces the open kitchen and retains a signature feature layout of the original restaurant; Le Jardin, an elegant 68-seater space designed to accommodate various occasions, from larger banquets to private evening parties; two private rooms accommodating up to 30 people; and five distinct private dining rooms catering to intimate dining and exclusive gatherings.
The restaurant’s new menu celebrates the restaurant’s most classic creations, with each dish exploring a French culinary tradition elevated by refined techniques and wonderfully balanced flavours.
Highlights include an enduring signature, Le Caviar Impérial de Sologne, an exquisitely layered creation of imperial caviar served with fresh crab, lobster jelly and cauliflower cream; La Langoustine truffée et cuite en ravioli, a delicate showcase of luxurious ingredients; and Le Bœuf wagyu chateaubriand, a slow-cooked premium cut paired with creamy foie gras.
Also look out for the new temperature-controlled wine cellar — four times larger than the original space — which houses over 3,400 wine labels.
East Bound
One of Bali’s most beloved restaurant groups, Mason, will open its first global outpost in Niseko in December.
Recently transformed into Masonry to better illustrate its dedication to artisanal craftsmanship as it gears for global expansion, the group co-founded by acclaimed chef Ben Cross will open within the ski-in, ski-out Niseko Kyo Hotel in Hirafu, with a 60-seat restaurant designed by Vyvial & Co that will blend the brand’s Mediterranean-inspired share plates with Japan’s exceptional ingredients.
Menu highlights include house-made halloumi crafted with Hokkaido milk, buckwheat honey, and kombu, alongside Furano Wagyu striploin with mandarin kosho. In-house curing and fermentations will highlight the team’s hands-on approach and bold flavours while signatures from Bali, reimagined with local accents, will ensure the new outpost stays true to its ethos of produce-driven cooking.
In addition, drinks by multi-award-winning bar director Zac de Git bring modern technique and refined flavours to the cocktail list, with Bali favourites like the Margarita a la MASONRY (tequila, lime, pomegranate) and the Canggu Fizz (rum, lime, basil, watermelon, coconut soda), joining Niseko exclusives like the Goma (sesame spirit, cucumber, lime, agave, saline). The wine list, curated by certified Court of Master Sommeliers member and Masonry COO Marcus Boyle, balances local and international producers to complement the wood-fired menu.
HK’s New Foodie Hub
New Hong Kong landmark The Henderson is set to be a new gastronomic destination in the city centre.
Designed by world-renowned Zaha Hadid Architects, The Henderson features three groundbreaking dining and bar concepts that build on the success of Cloud 39, Hong Kong’s highest rooftop all-glass ballroom, which launched in late 2024.
The new arrivals include Akira Back on the 5th floor, marking the Hong Kong debut of the Korean American celebrity chef (did you know he was a former professional snowboarder?) who serves a harmonious blend of Japanese-Korean dishes with American flair, offering a fresh and bold dining experience rooted in both tradition and innovation.
Designed by Hong Kong’s acclaimed architectural and interior design studio AB Concept, the restaurant is a “culinary symphony” that reflects the bold and innovative spirit of its namesake. The restaurant’s interiors elevate the dining experience further, featuring artistic elements such as plates adorned with artwork by Chef Back’s mother, Young Hee Back, and a private dining room showcasing graffiti-inspired designs derived from her paintings.
Foodies should also look out for the terroir-driven cocktails and plant-based haute cuisine of Peridot and the intricate craftsmanship of Japanese Kappou dining at Hana no Kumo, both housed within Summit 38, a new sky-high culinary stage debuting this month.
Crafted by the award-winning Studio Paolo Ferrari, Peridot introduces a new chapter in Asia’s bar and dining culture, complete with one-of-a-kind live entertainment, while Hana no Kumo, with its Kyoto-inspired interiors designed by the acclaimed global design studio HBA, celebrates the artistry of Japanese Kappou cuisine under the stewardship of executive chef Ogawa Masaru.
Tenacious Tempura
Fukuoka’s celebrated tempura haven, Hakata Tempura Nagaoka, has now opened at Causeway Bay’s Lee Garden Three. With double the space of the original, which is beloved for its intimate open-kitchen setup, where chefs craft tempura before guests, and features natural wood accents that create a sophisticated yet relaxed modern izakaya ambience that diners will love.
Taking tempura to the next level, at Hakata Tempura Nagaoka, each piece, fried to order, is a meticulous balance of texture, featuring ingredients air-freighted from Japan. Standout dishes include Sea Urchin Pudding, A4 Wagyu Beef Tempura, Bay Scallops Kakiage, and Mandarin and Red Bean Paste Tempura with Mochi. If you have a real appetite, try one of the two claypot rice options (the Wagyu Claypot Rice with Egg Yolk is great).
Brunch by the Sea
Seasalt at Alila Seminyak has launched a leisurely new Sunday brunch that invites guests to graze, linger, and savour seasonal specialities from sea and land with a Japanese twist.
The Coastal Brunch offers a mindful dining experience with an emphasis on sustainability and fresh, local ingredients, with a curated à la carte menu of tasting portions served alongside The Chef’s Display, a selection of unlimited seafood and Seasalt’s meat and vegetable specialities – think Banyuwangi oysters paired with Seasalt Mignonette, Nikkei Pepinillos Quinoa Salsa, and Spicy Tangy Ezme Nam Jim Sauce; seafood maki and dry-aged fish sashimi; and a cavery featuring roasted corn-fed chicken, slow-cooked herb sirloin, and freshly grilled catch of the day.
Guests can also enjoy creative pass-around dishes such as Pineapple Pear Gazpacho with pickled oyster and Seafood Ceviche with avocado and coconut milk, as well as interactive stations offering Angus beef tacos, poke bowls, and seafood and rice skin rolls.
Additional à la carte highlights include slow-cooked Wagyu short rib with Kalimantan black pepper, Persian-inspired lamb kofta, 72-hour handcrafted ramen broth, seafood dumpling soup, and Nusantara laksa, while beverage packages include popular choices like Minuty M Rosé and crisp Prosecco and are complemented by Seasalt’s resident DJs for the ultimate day at the beach.
A Little Sheung Wan
SIÜ SIÜ, a modern sake-forward izakaya where teppan fire, playful plates, and premium sake flow late into the night, has opened in Sheung Wan.
Capturing the ever-evolving spirit of founders, the Censu Crew, the menu at SIÜ SIÜ celebrates the lively spirit of an izakaya, with dishes designed for sharing, sipping, and savouring. Diners can expect bold flavours, contrasting textures, and playful twists on Japanese classics ranging from Pickled Kabu, crunchy cured turnip stuffed with briny seaweed, and Drunken Prawn, a plump red prawn cured for a day in Shaoxing wine and herbs, to the CENSU Cheeseburger, a Censu Tokyo signature Wagyu spring roll that channels the nostalgia of a cheeseburger in every bite, and the Crispy ‘Horse Friend’, a whole threadfin fish grilled on the teppan until the skin turns perfectly crisp.
SIÜ SIÜ also offers the widest sake selection across all Censu Crew outlets, spotlighting premium Japanese breweries.
A Feast for the Senses
JW Café at JW Marriott Hotel Hong Kong returns this month, delighting gourmands with a thoughtfully curated dining experience.
Situated in the heart of Hong Kong Island, JW Café now features interiors punctuated with warm wooden elements that are accented with stylish furnishings and natural light, setting the stage for multiple buffet stations and interactive cooking counters helmed by executive chef Tony Wong, who brings over 30 years of experience to the table.
JW Café’s elevated dinner buffet features a multitude of expertly prepared Asian and international delicacies, from sought-after Chinese dried seafood dishes that include braised South African abalone with chicken, Jinhua ham, and dried scallops, and braised Australian fish maw with wild millet and ham, to classics like steamed local oasis grouper fillet and a roast meat section featuring Peking duck, roasted pigeon, and barbecued pork.
At the Japanese station, artfully plated dishes include lobster sashimi with spicy chilli dressing, botan shrimp sushi with uni and crab roe, and seared A5 Wagyu beef sushi, while the live noodle station showcases indigenous flavours, with an array of homemade toppings like shrimp wontons, braised beef brisket, and beef tendon, allowing diners to create their own Hong Kong-style Cart Noodles.
Timeless Tradition
Celebrating the Indonesian shadow puppet tradition of Wayang, Amanjiwo in Yogjakarta has launched the Javanese Wayang Dinner, set against the magnificent stupas of Borobudur.
With origins dating back over a thousand years, these UNESCO-recognised shadow puppetry performances weave together myth, morality and philosophy through masterful storytelling and musical artistry.
Brought to life by a family – led by Bapak Bandel, a master puppeteer – who has lived and breathed Javanese tradition for generations, two distinct dining settings are available: the Wayang Dinner in the Village is set in a nearby village with a traditional Javanese Limasan house as the backdrop, while the Wayang Dinner at the Pool Terrace is set against the resort’s timeless backdrop and offers an elegant and atmospheric interpretation of Java’s artistic heritage.