Fresh Food, with a new Tai Hang opening, Fergus Henderson coming to town, and major Macau expansions.
The city’s in recovery mode, the streets still covered with beer. We’re already four months into the year, and the dining scene continues to chug along. We’ve got an incredibly slow Fresh Food for you this week, so let’s get into it.
First up, a new Italian bar and restaurant has opened up in quickly burgeoning Tai Hang. Le Loup seems to take inspiration from the south of the country, with Greek-like décor influences and a menu heavy on the seafood pastas.
In chef news, this one’s a big one: famed British chef Fergus Henderson will be in town next month, taking over the helm at Blue Butcher (75%) in Sheung Wan. Henderson will man the kitchen for two nights, from May 18 to 19, with two seatings offering up his take on the restaurant’s high-quality meats and farm-to-table ingredients.
And after months of delays, chef Tom Aikens is ready to open the rooftop at The Pawn (70%). Dubbed ‘The Farm’ for its wide variety of locally sourced vegetables, including Paris Market baby carrots and buckler sorrel, they’ll be celebrating with a Rooftop Cookout this Sunday, April 5 from noon to 3pm. Expect barbecue and cocktails.
Finally, this isn’t traditional Hong Kong news, it does speak to how our city’s dining culture is rapidly growing. Macau’s Galaxy hotel chain recently announced major expansion efforts, with plans to bring in such renowned Hong Kong restaurants as 8 ½ Otto e Mezzo (78%), Fook Lam Moon (76%), Tim Ho Wan (71%) and Hung’s Delicacies (78%) over the next few months. Exactly details will soon be announced, so keep checking back.