A great Christmas feast is not complete without something sweet! This holiday season, modern sustainable bakery and wine restaurant The Baker & The Bottleman is making your December even sweeter with its festive specials.

From today until Dec. 31, customers can indulge in the bakery’s holiday-exclusive pastries and baked goods by Chef Benjamin Lee and Head Baker Helene Ng, as well as four new dishes at the restaurant, crafted by Chef Jake Bennett.

The bakery will be offering festive treats, including their homemade Gingerbread Shortbread (HK$95 for a pack of seven pieces), made with cinnamon, cloves, and ginger, and the Matcha & Chocolate Shortbread (HK$25), which features a Valrhona dark chocolate ganache, sandwiched between two mini matcha-flavored Christmas tree shortbreads.

For those looking for something sumptuous and fruity, there’s also the Mince Pie (HK$45 to HK$120), a traditional British pie filled with a mincemeat mixture, baked with raisins, green apples, cinnamon, nutmeg, dried cranberries, candied citrus peels, and brandy.

The Baker & The Bottleman will also be serving Yule Log cakes, available in various flavors on limited dates throughout the month. This includes the Pistachio & Raspberry Yule Log, available from today until Dec. 8; the Gingerbread Yule Log from Dec. 9 to 15; the Mont Blanc Yule Log from Dec. 16 to 22; and the Black Forest Yule Log, available from Dec. 23 to 29. Each cake is available at HK$45.

These sweet treats are best paired with the bakery’s exquisite Mulled Wine (HK$50), Hot Hong Kong Tea (HK$45), or their fragrant Cardamom Coffee (HK$45).

Meanwhile, at its accompanying restaurant upstairs, guests will get a taste of their British-inspired fares. One of the highlights is the Westcombe Cheddar on Caramelised Soda Bread (HK$100), toasted in brown butter and caramelized with sugar, served with a cheese gel made from Westcombe cheese.

For mains, there’s also the Cured Mullet with Granny Smith Apples, Kohlrabi, and Marigold (HK$150), made with a citrus-cured mullet and paired with tart Granny Smith apples from Suffolk, confit kohlrabi, and marigold oil; as well as the Roasted Three Yellow Chicken with Sage Cabbage and Sauces (HK$180), a roasted chicken dish served with a sauce made of wing trimmings and fresh herbs.

To finish off the meal, the restaurant also offers the Chocolate and Hazelnut Profiteroles (HK$100) dessert, made with an airy choux bun filled with hazelnut praline and drizzled with chocolate sauce.

Enjoy all these and more at The Baker & The Bottleman in Wan Chai, or pre-order their pastries via their online shop.

Location: The Baker & The Bottleman, Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

Operating hours: 6 PM to 11 PM daily

The Italian Chamber of Commerce of Hong Kong & Macao (ICC) kicked off the 9th Edition of the Week of Italian Cuisine in the world with the 2024 edition of their Ospitalità Italiana Recognition Award Ceremony on Nov. 18, Monday held at Soho House.

Established in 1997, this initiative aims to certify and promote Italian hospitality businesses that showcase authentic Italian cuisine, helping maintain high quality standards in food, service, and cultural connection across the world. Over 9,000 establishments including restaurants, pizzerias, and gelaterias, have received this accolade. The program currently runs from September 2024 to March 2025.

Congratulations to all the awardees in Hong Kong:

• CASTELLANA
• GIANDO Italian Restaurant & Bar
• DiVino Wine Bar & Restaurant
• DiVino Patio Ristorante Bar Pizzeria
• SPASSO Italian Bar Restaurant & Terrace
• 8 1/2 Otto & Mezzo Bombana

To celebrate the special moment for the guests and awardees, the ICC also partnered with illy Caffè to provide a delightful coffee tasting and pairing experience with aromatic Arabica beans from Ethiopia and Brazil, along with delectable small treats.

Guests enjoyed sampling the different blends alongside dessert canapés upon receiving their accolades.

Continuing the Week of Italian Cuisine celebrations, the ICC and Accademia Italiana della Cucina, with the support of Consulate General of Italy in Hong Kong, hosted a 6-course dinner event on Nov. 19 at ONDA Seafood, with the theme of "Mediterranean Diet and Roots Cuisine: Health and Tradition" that explores the rich traditions and health benefits of the Mediterranean cuisine.

The tasting menu featured dishes such as Zeppole di Aighe (Seaweed Zeppole), Polipetti Brasati e Stracciatella di Bufala (Braised baby Octopus and Buffalo Straccietella), Meriuzzo Arrosto in Salsa di Grancho e Broccoli (Roasted Cod in Crab and Broccoli Sauce), and a scrumptious Panna Cotta and Peaches in Red Wine for dessert.

Throughout the week, the Consulate General of Italy in Hong Kong hosted a variety of events including masterclasses with notable chefs from the city. Romeo Morelli, Executive Chef at Castellana, Giuseppe De Vuono, Executive Chef at Octavium Italian Restaurant, and Sergio Landi, Executive Chef at COVA led guests through a unique culinary experience guiding them to prepare traditional regional Italian dishes.

For more upcoming events, please visit the Italian Chamber of Commerce of Hong Kong & Macao's website or Instagram.

Restaurant Story

In Malay, "Jom" translates to “Come, let’s go,” and that’s exactly the vibe at JOM, a modern Singaporean hawker-inspired restaurant with two bustling locations in Wan Chai and Sheung Wan. JOM recently celebrated its third anniversary in Hong Kong, having first opened its doors in November 2021 during the pandemic — a testament to its resilience and irresistible appeal.

JOM brings traditional Singaporean recipes to life with a subtle modern twist, honoring the diverse flavors of Malay, Chinese, and other regional influences. The result? A menu filled with colorful, flavor-packed dishes that perfectly balance authenticity with creativity, catering effortlessly to Hong Kong palates.

Their memorable tagline, “It’s All About the Sauce,” is central to their ethos. Every sauce is made in-house, and each dish comes with a homemade chili paste designed to complement its unique flavors.

Chef Story

JOM is the brainchild of JOM founder Jordan Lee. Jordan brings his deep love for Singaporean cuisine stemming from his childhood to the table. “The true flavors of Singapore are hard to find in Hong Kong. The dishes I remember most fondly are those I experienced back in Singapore where my father grew up; and during times when we’re apart, these memories with my dad were what brought us together. Under the guidance of our award-winning chef who received his training from Singapore, I’m excited to bring a new level of nostalgia and authenticity to Hong Kong in a comfortable and friendly setting," Jordan shared.

What’s the Vibe and Venue Like?

JOM’s interior is a harmonious blend of muted tones and vibrant accents which create a premium yet welcoming atmosphere inspired heavily by Singaporean hawker stalls. The off-white seating, dark wood finishes, and subtle touches of JOM’s signature green make for a simple yet chic dining experience that highlights the vibrancy of the dishes.

Located on a lively street in Sheung Wan, JOM feels like a cozy neighborhood escape. Its minimalist décor spans two surprisingly spacious floors, with colorful mood lighting upstairs adding a sophisticated charm and warm ambience.

How Much Does It Cost?

For the Newton Nights Tasting Menu, the offer boasts good value. The 8-course anniversary tasting menu costs HK$598 for two people, including 1 hour of free flow for HK$180 and 2 hours for HK$280.

The JOM lunch menu, available Monday to Friday is HK$98. Snacks range from HK$38 to Chicken Satay for HK$42, and drinks are an affordable price too, ranging HK$15 to HK$42.

Along with connecting over comforting plates of real-deal Singaporean food, a new Happy Hour promotion in Sheung Wan on cocktails from 3 to 8 PM daily is also launched, with the inviting offer. Cocktails are classic options like the Singapore Sling, with Pineapple, Gin, Cherry-Liqueur, Lime Juice, Grenadine, Benedictine, and the Man on the Go, a simple yet refreshing whisky based cocktail with mango and lemon notes with a fizzy finish.

The first cocktail is priced at HK$100, the second is HK$20 cheaper at HK$80, and the third is at HK$10 only! The more you drink the cheaper it gets!

As well as shared cocktails, a Happy Hour Sharing Platter features snacks of stuffed you tiao with otak paste, prawn roll and salted egg lotus roots at just HK$99.

What is the Menu About

The Newton Nights Tasting Menu is a heartfelt tribute to co-founder Jordan Lee’s childhood memories at Singapore’s Newton Food Centre, combining nostalgic flavors with creative presentations. The limited-time menu is available from November to January, but it’s worth getting your hands on!

The menu lets you choose any plate from the snack platter, two seafood or meat dishes, one vegetable, one noodle dish, and a dessert. We tried the DIY Pie Tee with chicken curry, a popular Peranakan dish with a twist at parties and a modern household favorite, and crab paste in spiced coconut milk, which is made of spicy fish paste wrapped & grilled in fragrant banana leaves (HK$88).

This season, JOM is launching an All-Time Favorite Crab Menu featuring dishes like the standout White Pepper Crab (1kg of fresh mud crab, at market price), and the Chili Crab Bao, a delightfully crispy and umami concoction of fresh mantau, chili sauce and mud crab. JOM is also offering festive party catering menus like JOM TO YOU until January, including Kopitiam Flavours (HK$880/HK$1,380), Hawker Feast (HK$980/HK$1,680), and Zi Char Deluxe (HK$1,680/HK$2,688), which are perfect for gatherings of all sizes.

What We Liked

The attention to detail in both flavor and presentation was superb. We loved starting off with the Salted Egg Lotus Roots, which was coated in a super addictive oily, crispy coat of salted egg. The DIY Pie Tee with Chicken Curry, a Peranakan favorite, was a party showstopper that was crunchy and super satisfying.

The Sambal Stingray was a generous portion of tender stingray smothered in fragrant, spicy sambal sauce (a JOM signature), served on a banana leaf for extra authenticity. The delicate flavor of the stingray balanced perfectly with the richness of the sambal.

Another highlight was the Crab Meat Otak Otak. The creamy spiced coconut milk brings out the sweetness of the fresh crab meat, wrapped in fragrant banana leaves for a touch of authenticity.

While we’re on the topic of crabs, the Chili Soft Shell Crab Bao was a showstopper, a fluffy bao stuffed with crispy, meaty soft-shell crab and drenched in umami chili crab sauce.

Meanwhile their Seafood Wat Tan Hor was also a crowd-pleaser. The hearty wok-charred noodles were swimming in a silky, savory egg sauce with prawns, squid, pork slices, and choy sum – a comforting classic.

For dessert, the Crispy Banana Fritters with Ice Cream and Coconut Jelly was a delightful finish and harmoniously complemented each other. The coconut jelly was just right in terms of consistency and texture while the fritters lived up to their name in texture, and had a really subtle and mellow sweetness.

What We Didn’t Like

The Coffee Pork Ribs, while inventive, leaned a bit too heavily on the coffee flavor for our taste. A more aromatic balance might have elevated the dish, but it’s definitely worth trying for the novelty. The ribs are tender and the coffee glaze adds an interesting twist, making it a unique experience. If you’re a coffee lover, this might just be your new favorite dish! For others, it’s a fun culinary adventure that’s worth a try.

What You Should Order

If it’s your first time, we highly recommend going for the Set Menu for Two, which offers a well-rounded introduction to their signature flavors, or the seasonal all-time favorites on the Crab Menu — a limited-time treat you won’t want to miss. Here are some standout dishes we personally recommend:

• Chili Soft Shell Crab Bao: Truly the star of the show. The bao is perfectly soft and fluffy, while the chili crab filling delivers just the right balance of sweetness, spice, and richness, making every bite an explosion of flavor.

• DIY Pie Tee with Chicken Curry: A must-try for those seeking authentic Peranakan flavors. This dish combines delicate, crispy pastry shells with a deeply aromatic chicken curry.

• Seafood Wat Tan Hor: Comfort food at its finest.

• The Sambal Stingray: For the adventurous, this dish offers bold, smoky flavors with a kick of spice that’s perfectly balanced by the sambal’s tangy-sweet profile. A true crowd-pleaser that showcases their skill in balancing bold flavors.

Locations: 7 Tai Wong Street East, Wan Chai │81 Wing Lok Street, Sheung Wan

For more, visit their website or follow them on Instagram and Facebook.

This food review is based on a complimentary media tasting provided by JOM in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.   

Looking for the perfect winter escape in Hong Kong? Hjem, Sheung Wan’s charming neighborhood gem, is transforming into a festive haven and embracing the holiday spirit with festive treats and warm vibes starting this Dec. 4, 2024.

Expect wooden interiors adorned with blankets, a real Christmas tree, and seasonal decor to set the scene for a hygge holiday experience.

On the list of specials this year is the Roasted Pork Belly & Lingonberry Smørrebrød (HK$118) — a festive open sandwich inspired by traditional Nordic Christmas dinners. Featuring pickled red cabbage, homemade lingonberry jam, crispy shallots, mustard, and daikon cress on rye bread, it perfectly balances sweet and savory holiday flavors.

For drinks, Hjem’s beloved Mulled Wine (HK$98) returns, spiced with cardamom, cinnamon, and cloves for a comforting winter treat. Also back is the indulgent Gingerbread Latte (HK$58), blending espresso with homemade ginger syrup, spiced syrup, whipped cream, and sprinkles — a seasonal favorite that embodies cozy cheer.

Adding to the festive fun, Hjem’s popular Instagram Advent Calendar will run throughout December. Daily snap offers and promotions — including BOGO specials, free coffees, and flash discounts — will be revealed each morning, so follow along to unwrap exclusive deals all month long.

For more information, visit Hjem on their website, or follow them on Instagram and Facebook.

White Christmas came early this year as wine lovers gathered to celebrate the Chablis White Party.

Taking place in the glamorous Sugar+ venue in Causeway Bay, wine connoisseurs and enthusiasts were treated to the opportunity to “Unlock Chablis” to taste pure and playful pours from one of France's most iconic wine regions. Partygoers, dressed head to toe in white, tasted a full spectrum of whites alongside delightful pairings with classic local delicacies by Dim Sum Library.

From the crisp Petit Chablis to the prestigious Chablis Grand Cru, the evening showcased the versatile charm of Chablis wines. Winemaker Sébastien Christophe of Domaine Christophe et Fils made a special appearance, sharing insights into the region's unique terroir.

"Our lively white wines bring joy to any celebration,” Sébastien remarked, underscoring Chablis’ reputation as a perfect companion for both a leisurely Boxing Day lunch, a Chinese banquet, or a casual dim-sum gathering of family and friends.

The highlight of the night? Exceptional and meticulously considered pairings of Chablis wines with Cantonese dim sum. Petit Chablis paired beautifully with the Scallop and Beetroot dumpling – its zesty lime and mineral notes complement the delicate seafood. The wine’s refreshing acidity also balanced with the spice of the Cuttlefish Dumplings with Chopped Chili that followed the scallop dumpling.

Classic Chablis, with its citrus and wet stone minerality, was a natural match for the classic shrimp dumpling, Har Gao, enhancing their sweetness without overpowering it.

The Chablis Premier Cru stood out with Black Garlic and Pork Siu Mai, its vibrant acidity cutting through the richness of the dish while adding depth to the pairing.

Meanwhile, the Chablis Grand Cru dazzled with the King Crab Spring Rolls. Its subtle oak notes and bright citrus flavors perfectly balanced with the dish's crispy texture.

As Hong Kong continues to embrace Chablis wines — now the 17th largest market globally by value — this event was a timely celebration of Chablis’ sophistication, showcasing it as the perfect wine for every occasion, as well as the perfect gift idea for upcoming year-end celebrations!

To find out more, visit their website, or follow them on Instagram or X (Formerly Twitter).