by Aude Camus
Black Sheep Restaurants adds a Sichuan restaurant to its culinary portfolio
Black Sheep Restaurants adds a Sichuan restaurant to its culinary portfolio
From the Michelin-starred New Punjab Club and Belon and acclaimed Cantonese restaurant Ho Lee Fook to the more casual eateries that are Chôm Chôm and Taqueria Super Macho, the team at Black Sheep Restaurants truly knows how to curate exciting dining experiences. The latest addition to the group’s ever growing portfolio of restaurants, and its first ever Sichuan restaurant, Grand Majestic Sichuan has just opened its door inside Alexandra House. Cue a stylishly-appointed dining room draped in marble, velvet and silk, a lush open terrace framed by the glass-walled skyscrapers of Central, a menu developed in collaboration with Fuchsia Dunlop – an authority on Chinese gastronomy in the English speaking world and specialties such as the Bang Ban (HKD 148) – a tender poached chicken in sesame sauce, and the Shui Zhu Yu (HKD 368) – a locally caught red snapper in dried chilli broth.
www.thegrandmajesticsichuan.com
Shop 301, Alexandra House, 18 Chater Road – Central
Chef Simon Rogan – of Roganic fame, introduces the Hong Kong’s first modern bakehouse with sustainability at its heart
www.thegrandmajesticsichuan.com
Shop 301, Alexandra House, 18 Chater Road – Central
Chef Simon Rogan – of Roganic fame, introduces the Hong Kong’s first modern bakehouse with sustainability at its heart
The latest project by acclaimed British chef Simon Rogan and the team at Roganic Hong Kong – a Michelin-starred and Michelin Green Star awarded restaurant, and Aulis, The Baker & The Bottleman has recently opened its doors on Lee Tung Avenue in Wan Chai. As suggested by its name, the place welcomes you whether you craving for a croissant or a glass of organic wine.
The bakery’s display counters are filled with British-inspired treats such as scones, breakfast muffins, Scotch eggs and Coronation Chicken sandwiches but I must admit the giant Valrhona chocolate cookie really stole my heart. What’s more is that you can also purchase Roganic’s famous and delicious soda bread.
In the evenings, the upstairs space transforms into a relaxed wine bar pouring natural wines carefully selected by Roganic’s master sommelier Pierre Brunelli and served alongside cold cuts and cheese.
https://thebakerandthebottleman.hk/
Shop G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East – Wan Chai
Cookie Department opens permanent shop in Central
The bakery’s display counters are filled with British-inspired treats such as scones, breakfast muffins, Scotch eggs and Coronation Chicken sandwiches but I must admit the giant Valrhona chocolate cookie really stole my heart. What’s more is that you can also purchase Roganic’s famous and delicious soda bread.
In the evenings, the upstairs space transforms into a relaxed wine bar pouring natural wines carefully selected by Roganic’s master sommelier Pierre Brunelli and served alongside cold cuts and cheese.
https://thebakerandthebottleman.hk/
Shop G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East – Wan Chai
Cookie Department opens permanent shop in Central
After hosting several pop-ups around Hong Kong over the past few years, Cookie Department finally has a permanent address and it’s in Central. Cookies lovers rejoice as you can now enjoy their addictive and truly decadent cookies, alongside other baked goods and coffee, inside this sleek and modern space.
https://cookiedpt.com/
L/G, 48 Cochrane Street – Central
Former Executive Pastry Chef of Michelin-starred restaurant L’Atelier HK opens French café in Central
https://cookiedpt.com/
L/G, 48 Cochrane Street – Central
Former Executive Pastry Chef of Michelin-starred restaurant L’Atelier HK opens French café in Central
If you’re looking for authentic French café food and pastries, look no further than Town 93. This French café helmed by Frederic Despres – former Executive Pastry Chef of Pierre Hermé Paris at Studio City Macau, and Lionel Bodros - former Executive Pastry Chef of Joel Robuchon in Hong Kong and “Best Pastry Chef of the Year 2010/2011”, invites you to dig in all-day comforting dishes ranging from Onion and Oxtail Soup (HKD 155) and Croque Monsieur (HKD 150) to Steak Tartare with black truffles and Comte cheese (HKD 220) and Macaroni Truffle (HKD 180). In-house desserts are obviously a must-order. Cue Millefeuille (HKD 90), Dark Chocolate Fondant (HKD 40), French Financier (HKD 28), Canelés (HKD 20) and more.
https://town93cafe.com/
17-19 Wellington Street – Central
https://town93cafe.com/
17-19 Wellington Street – Central