New menus to try in Hong Kong this month
From vegetarian feasts and refined modern Japanese spreads to healthy bento bowls, here are some of the city’s most exciting new menus.
Golden Leaf, Conrad Hong Kong
Conrad Hong Kong’s award-winning restaurant Golden Leaf teams up with Bouchard Père & Fils, one of the oldest wine estates in Burgundy, France to release two special wine-pairing dinner menus, available from now until December 31, 2022.
Menu highlights
Sautéed crab claw with scrambled egg white in truffle paste paired with Puligny Montrachet, 2019
Baked sea whelk stuffed with diced seafood, abalone and chicken paired with Meursault 1er Cru, 2016
Wok-fried wagyu beef with crispy spinach in truffle paste paired with Gevrey Chambertin, 2016
Golden Leaf, Conrad Hong Kong, 2822 8870
Musubi Hiro
The lively gastropub welcomes all Musubi Hiro friends and fans with an unmatched selection of new izakaya-style starters, katsu and late-night snacks.
Menu highlights
Seaweed Ceviche – featuring fresh wakame, onions, a dash of lime juice and Musubi Hiro’s special spice mix
Marinated Firefly Squid – tossed in a tart yuzu dressing that is sure to light up the izakaya this season
30-Days Snow-Aged Wagyu Beef – grilled to tender perfection with a dash of sea salt, fresh-grated wasabi for the ultimate spice kick and a secret house-made sauce
Japanese Mackerel – with roasted cabbage, delicate edamame puree and a tangy bell pepper sauce
Musubi Hiro, G/F, 37 Cochrane St, Central, 5597 6911
VEDA
VEDA, located in the flagship Ovolo Hotel in Central, debuts new summer veg-based highlights that draws inspiration from Indian flavours alongside a menu of temping cocktails.
Menu highlights
Bombay Sandwich – toasts packed with Amul cheese, a spiced potato masala patty, fresh tomatoes, cucumber, onion and house-made mint chutney
Black Dhal – the hearty black lentil stew is elevated with a blue cheese kulcha, delivering maximum flavour and comfort in every bite
Panang “Dry” Tofu – crispy seared tofu tossed in the dry curry and topped with sea asparagus, crunchy peanuts, and fragrant coriander
VEDA, 2 Arbuthnot Rd, Central, 3755 3067
CENSU
Refined modern Japanese bistro CENSU puts forward an array of dinnertime seasonal specials created by chef-owner, Shun Sato and his team.
Menu highlights
Mackerel sashimi – pickled with yuzu vinegar before being served lightly torched with assorted pickles, shredded parmesan cheese, horseradish and karasumi
CENSU Beef Tartare – premium Wagyu beef enrobed in Arima Sansho, a shoyu and sake infused sansho pepper concoction that packs the heat, accompanied by toasted Hokkaido milk bread in place of more conventional French crackers
Bamboo tempura – a smooth Ika mousse sits between layers of bamboo promising a true textural delight, paired with CENSU’s house-special Ebi fishcake and a generous pour of kombu dashi
CENSU, 28-30 Gough St, Mid-Levels, 2997 7009
benko by nüte
Following on from the success of their residency last year, nüte is returning for a second, more long-term gig at BaseHall to showcase their modern “Japaneasy deli”, with a focus on serving a range of hearty and healthy Japanese-inspired bento bowls designed to be eaten on the go.
Menu highlights
Plant-based and vegetarian offerings – Cold Ume Tofu Mazemen, Nori Lentil Bologneseand Crispy Chilli Garlic Chive Omelette Don
Chicken and fish options – Wasabi Soy Seared Cured Mackerel Don, Yuzu Chicken Don
Customisable salads for a lighter meal and a selection of small dishes perfect for sharing – Vegan Cheese and Onion Edamame, Mixed Veggie Gyozas to Onigirazus (sushi sandwiches)
benko by nüte, LG9, Basehall, Jardine House, 1 Connaught Pl, Central
Read more: Hong Kong’s best new restaurants 2022
