Sate your appetite this week with new eats ranging from creative Kappo cuisine to vegetarian-friendly Italian comfort fare. Here are the best new seasonal menus around town.

 

Kappo Rin’s new Japanese cuisine

Hong Kong surely doesn’t want for Japanese restaurants, but long-awaited Kappo Rin inside the Landmark Mandarin Oriental is adding something distinctly new to the mix. Part of LMO’s impressive new F&B portfolio on the 5th floor of the hotel (next to Somm, Sushi Shikon and Amber), Kappo Rin offers a more relaxed dining experience than its sister restaurant, the three-Michelin-starred Sushi Shikon, while embracing the same intense dedication to seasonal ingredients sourcing and artistic eye for plating. Artworks and handcrafted furnishings are minimal but curated with intention, with the meditative meal taking place at the 8-seat hinoki wood counter.

Under the guidance of Master Chef Yoshitake (of Sushi Shikon and Ginza’s three-Michelin-starred Sushi Yoshitake), the kappo style of artistic Japanese cuisine is materialised through fresh imported ingredients featured in both cooked and raw preparations, with the multi-course meal left entirely in the hands of the experienced chefs. Our tasting was punctuated with a handful of truly transcendent dishes, from steamed egg custard paired with creamy umami-laden monkfish liver, to soba noodles slick with sea urchin topped with a briny pop of caviar, and a steaming pot of golden eye snapper and salmon caviar embedded in fragrant rice. For fans of Japanese cuisine seeking something beyond your typical omakase, Kappo Rin is well worth the splurge.

Kappo Rin offers dinner service Mon–Sat for two seatings (6–11pm) at 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central, Hong Kong; Call +852 2643 6811 or click here to reserve. 

 

Comfort carbs at Giando

New year’s diet resolutions certainly don’t mean you have to forego the ‘good stuff’: Giando’s new winter vegetarian set menu for 2020 means you can have your cake carbs and eat them too with delectable homestyle dishes ranging from pastas to hearty soups. Priced at HK$798 per guest, the six-course menu reflects the current plant-forward dining zeitgeist, starring produce from well-respected Italian producers such as Fattoria Roberti egg farm’s rich free-range yolks.

Kick off with the flavour-packed chicory salad, with burrata, pear and walnuts drizzled in a gorgonzola dressing; then tuck into the creamy Jerusalem artichoke soup topped with braised artichokes for added texture. Pasta lovers will find comfort in the homestyle fusilli served with turnip tips and southern Italian Crusco peppers, and the hearty Carnaroli risotto paired with the vegetal tang of radicchio and braised onion. The meal concludes on another healthy note with chef Gianni Caprioli’s take on Savoy cabbage, given depth with hazelnut and earthy black truffle. And let’s not forget about dessert: pumpkin cheesecake hits the spot with wintry flavours and an Amaretto crumble.

Giando Italian Restaurant and Bar, Shop 1, G/F, Tower 1, Starcrest, 9 Star Street, Wan Chai, Hong Kong, +852 2511 8912

 

Le Bec Fin’s cross-cultural creations

‘Fusion’ may be a taboo culinary term these days, but innovative European-Japanese restaurant Le Bec Fin is unabashedly embracing cross-cultural mash-ups, with a number of dishes that defy any clear type of categorisation. Nestled in a quiet corner of North Point, the stylish restaurant is worth seeking out for the kitchen’s creative take combining the best of European and Japanese culinary traditions, as dreamed up by head chef Nakao Kazuhisa. Unique dishes range from turtle soup mochi, to mini baby sardine bread with beef wrapped around golden uni in the style of sushi, and al dente somen noodles served alongside a delightful sakura shrimp fritter. Don’t leave without trying the golden-seared French toast under a shower of foie gras shavings, paired with a craft cocktail list that embraces the same creative spirit as the dinner menu.

Le Bec Fin, 28 Marble Road, North Point, Hong Kong, +852 2217 8889

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.