The Bei Fang Dim Sum Series at Hutong brings a bold Northern Chinese twist to the beloved Southern tradition of yum cha, introducing eight exclusive dim sum items.

Helmed by Leung Kwok-Wah, Aqua Restaurant Group’s Executive Dim Sum Chef, and Lo Wai Kin, Dim Sum Head Chef at Hutong Hong Kong, these new dishes can be enjoyed individually or as part of an elegant tasting platter, perfect for both lunch and evening dining.

Highlights of Hutong's dim sum creations include the Pan-Fried Lamb Bamboo Charcoal Bao, inspired by Hutong’s iconic Crispy Deboned Lamb Ribs. This black bao, infused with nutrient-rich bamboo charcoal, delivers signature lamb and cumin flavors that hail from Xinjiang cuisine.

The Shredded Duck & Foie Gras Spring Roll reinvents the renowned Flaming Peking Duck with a delicate filling of roasted duck, crispy skin, and secret seasoning. Another standout is the Poached Chicken & Black Garlic Spicy Wonton, combining Sichuan’s fiery tradition with black garlic fermented for 21 days and smoky Shandong chili oil.

For a touch of indulgence, the Wagyu Beef & Black Truffle Siu Mai highlights tender wagyu and spring onions, inspired by Hutong London’s famed stir-fried beef. Finally, the Steamed Garoupa Fillet & Pickled Chilli Dumpling pay homage to Hunan’s steamed fish head with tender garoupa and tangy peppers.

To check out Hutong's offerings, visit their website, or on Facebook or Instagram.

Location: 18/F HZentre, 15 Middle Road, Tsim Sha Tsui.

Opening Hours: Lunch from Monday – Friday 12:00 PM to 3:00 PM, Dinner from Monday – Sunday, 5:30 PM – 12:00 AM.

Bourke’s (formerly Shady Acres), the newest spot on 46 Peel Street in Central, has already been dubbed as a “Neighborhood Watering Hole,” and it's ringing in its first Christmas in style.

Opened on Oct. 30, 2024 by the creative minds behind Honky Tonky Tavern and Terracotta Lamma, Bourke’s embodies the relaxed, communal vibe of Australian wine bars while embracing the warmth of a local pub.

This holiday season, cozy up with a Mulled Wine (HK$95) infused with Adriatico Amaretto, spiced rum, bourbon, and a secret blend of spices, a drink that feels like a warm hug. Try their new traditional Eggnog (HK$95) laced with brandy, bourbon, Madeira, fresh nutmeg, and creamy goodness. These festive drinks are available now through Dec. 31, 2024, so there’s plenty of time to indulge.

Bourke’s wine list is a wine lover’s dream, featuring over 100 labels from Australia and beyond, offering everything from forgotten classics to modern must-haves.

Beyond their fabulous selection of wine, Bourke's' cocktail menu is a masterclass in sophistication. Try their signature Bourke’s Martini (HK$120), Cherry Bomb (HK$120), with vermouth, cherry and absinthe, and their refreshing Izzy Does It (HK$120), with rye whiskey and pineapple wine. Pair those with a cold Australian beer, and you're golden.

For bites, the bar's menu leans into indulgent and shareable options by Bourke’s Head Chef Tara Margarita. Highlights include Salt & Vinegar Chicken Wings (HK$85), Whipped Cod Roe with Kikura with Ruffles (HK$90), and Chorizo Iberico Croquettes (HK$85).

Bigger plates like the Seared Lasagna (HK$90) and Pork Katsu Sando with papaya pickles and crispy onions (HK$120) round out the offerings.

Stay tuned on Bourke’s Instagram for their big announcement about advanced reservations for large groups, which has been highly requested! Plus, don’t miss their New Year’s Eve Party on Dec. 31st, featuring Caviar, Champagne, and exciting live DJ sets!

For more information, visit Bourke’s on their website.

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.