• NEW SUMMER MENUS

    In addition to the hot and humid weather that covers the city, summer signifies the addition of new menus at restaurants around Hong Kong. We’ve put together a list of some of our favourite summer menus, so check it out!

    An elegant setting to enjoy a creatively modern twist on traditional British fare, Gough’s On Gough is led by the passionate Head Chef Arron Rhodes. This summer, Gough’s On Gough unveiled a quartet of new British sharing mains to its thoughtfully crafted menu – Beef Wellington (HK$858 for 2 persons), Whole Roast Cornish Hen (HK$688 for 2 persons), Belted Galloway Ribeye Steak (HK$788 for 2 persons) and a Seafood Platter (HK$1,188 for 2 persons).

    HAKU takes innovative Japanese cuisine to new heights with a unique summer menu that showcases fresh seasonal produce flown in daily from Japan. Curated from the freshest of seasonal ingredients, HAKU’s diverse menu now brings guests on a 2-hour journey to experience summer in regions throughout Japan. Chef Agustin Balbi has crafted a menu (HK$1480+10% per guest) to celebrate the finest Japanese ingredients that the season has to offer, innovating dishes with his signature flair.

    Known as a steak expert in the Hong Kong restaurant scene, Porterhouse proudly unveiled four new special porterhouse cuts this June for a total of seven exquisite cuts on the menu. Porterhouse will historically become the first restaurant in Hong Kong to present the Manza Fassona Piemontese (HK$1788) and will also feature the Scottish Aberdeen Angus ‘2 Sisters Red Meat’ (HK$1398), Australian ‘Mayura’ (HK$1498) and the ‘Peter’s Farm’ Dutch Superior Veal (HK$888) on their menu. The restaurant’s exciting new menu will also include up to 9 new a la carte dishes and 7 types of new non-meat options.

    Located on the top floor of Grand Lisboa Macau with a panoramic view of the city, Robuchon au Dôme will unveil a new 8-course “Aux Crustacés menu” (served for dinner only) and a new signature dish served a-la-carte. Featuring the signature dish “King Crab Refreshed with Crustacean Jelly and Light Cauliflower Cream,” this special menu will be priced at MOP3,888 per guest. Guests dining at the restaurant will also be able to order the “Le Caviar Blanc ‘Altess’”a-la-carte at MOP1,828.

    Embracing the unique art of kaiseki cuisine, Kashiwaya Hong Kong introduced its new pre-summer menu led by Head Chef Atsushi Takahashi. As Japan prepares for the summer heat-wave to come, the month of June gives rise to a surprising culinary trove of seasonal produce. Bringing the most authentic Kashiwaya experience from Osaka to Hong Kong, Head Chef Atsushi Takahashi worked closely with his teacher, Chef Matsuo, to craft four thematic kaiseki menus for this summer.