Dining news: Hong Kong young chef heads to S.Pellegrino grand finale, Magistracy Dining Room launches brunch, afternoon tea and more
Dining this week stretches from rib roasts to rigatoni, mille crêpes to mixology. Some menus revisit tradition with fresh detail, brunches that prove cheese belongs at the centre of the plate, and cocktails that turn travel memories into something you can sip.
Even the food halls are flexing, from nostalgic noodles to protein lattes, while autumn brings with it nights of Cantopop and beer steins raised high.
Beyond Hong Kong, the city’s youngest culinary talent prepares to step onto the world stage. Keep reading for where to eat, drink and celebrate next.
In case you missed it: Yong Fu unveils autumn lunch menu, The Doctor’s Residence by Dr Fern launches 0% ABV menu, and more
Rule of the Roast
The royal Sunday roast returns quarterly with rib of beef, Yorkshire pudding and dum biryani
A new afternoon tea for two, with ten dishes spanning mini sausage rolls to knickerbocker glory
Magistracy Dining Room in Tai Kwun is setting the table for autumn with a new British menu from executive chef Alyn Williams, alongside the return of its royal Sunday roast. The à la carte line-up offers lobster and avocado tart, warm leek and potato vichyssoise, and rump of lamb served with an individual shepherd’s pie, rounded out by nostalgic puddings such as treacle tart and arctic roll.
The royal Sunday roast, staged in collaboration with Prince and the Peacock, takes place quarterly, with the next seatings on December 7 at HK$688 per person. It features rib of beef with Yorkshire pudding, chicken tikka pie and sticky toffee pudding with masala chai gelato.
Saturdays, meanwhile, see the debut of a ten-dish afternoon tea, complete with mini sausage rolls, knickerbocker glory and a tea menu curated by tea master Alky Ma, priced at HK$788 for two.
Lady M partners with Nodi on a coffee mille crêpes layered with cream, jelly and feuilletine
Lady M has teamed up with local favourite Nodi to launch a coffee mille crêpes, available across its Hong Kong and Macau boutiques from September 26, with whole cakes ready for collection from October 3. The cake layers Nodi’s house-blend coffee cream with a centre of coffee jelly, a touch of Frangelico and a base of dark chocolate and crispy feuilletine, finished with chocolate coffee beans and a dusting of powder. Prices start at HK$82 per slice, with whole cakes at HK$540 (6-inch) and HK$820 (9-inch). For those who prefer the full pairing, Lady M’s Pacific Place boutique will also be pouring Nodi coffee alongside the new creation.
Lady MAddress: Area 2L, L2/F, Pacific Place, 88 Queensway, Admiralty, Hong Kong
Spirit of Travel
Dak-galbi, a smoky sour with chilli mezcal, banana makgeolli and drunken chicken marinade
Clear & Spressy Danger reimagines the espresso martini with pandan, soy sauce and coffee-washed vodka
For those heading to Macau, Wing Lei Bar at Wynn Palace has just unveiled Unity, a cocktail menu launched on September 18 that charts a year of global travels, guest shifts and cultural exchanges. Curated by head mixologist Mark Lloyd, the list is divided into four chapters: Classics, Sours, Alternatini and Stirred, each offering a reimagined take on familiar styles. Standouts include Tommy’s Holiday, a roaming riff on the margarita that changes monthly; Dak-galbi, a smoky Korean-inspired sour; Clear & Spressy Danger, an espresso martini spun with pandan and soy sauce; and Hand of God, a banana-led twist on the Negroni. Priced at MOP150 per drink, the collection doubles as a liquid passport through flavour, rooted firmly in Macau but with a worldview as wide as the bar’s back shelf.
Min Dong Cart Noodle joins BaseHall 02 with build-your-own bowls, offering 24 toppings from brisket to curry fish balls
3721 Protein debuts at BaseHall 01 with whey lattes, clear whey teas and collagen sodas
BaseHall 02 welcomes Min Dong Cart Noodle this month, the Causeway Bay stalwart known for its grassroots take on Hong Kong’s favourite comfort food. From September 5, diners can build their own bowls with up to five toppings, choosing from 24 options ranging from braised beef brisket and homemade chive dumplings to street favourites like curry fish balls, spicy pig’s blood and braised chicken feet. Signature plates such as deep-fried chicken cutlet with thick egg noodles or garlic oil drumstick with rice are also on the menu, with all-day combos including a snack and soda priced up to HK$105.
At BaseHall 01, 3721 Protein joins the line-up with a wellness-driven concept that blends science-backed nutrition with the city’s tea culture. Its whey protein drinks include Hong Kong milk tea, matcha latte and taro milk, each delivering around 30g of protein, while a lactose-free range of clear whey teas and collagen sodas broadens the appeal. With prices starting from HK$38, the brand offers a functional yet familiar twist on everyday beverages.
The season also brings two marquee events. On September 19, BaseHall 02 hosts Canto Mania, a late-night tribute to Cantopop with DJs and visuals, with every ticket including a cocktail from Draft Land. Then on October 18, BaseHall 01 stages its annual Oktoberfest, kicking off with a keg tapping at 7pm, a stein-holding contest, an exclusive Festbier from Young Master Brewery and plenty of hearty, German-inspired snacks, all soundtracked by a DJ and Oompah band.
Basehall 01 and 02Address: LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong
Next in Line
Hong Kong’s Ardy Ferguson of Belon heads to the S.Pellegrino Young Chef Academy Grand Finale in Milan this October, mentored by Vicky Lau of Tate Dining Room
The countdown is on for the S.Pellegrino Young Chef Academy Grand Finale, taking place in Milan on October 28 and 29. After regional heats across the globe, 15 finalists under the age of 30 will present their signature dishes to an international jury including Christophe Bacquié, Jeremy Chan, Antonia Klugmann, Mitsuharu Tsumura, Niki Nakayama, Elena Reygadas and Julien Royer. Alongside the main Young Chef Academy Award, further honours will be handed out for social responsibility, gastronomy connections and food for thought, underscoring the competition’s focus on talent with purpose as well as technique.
Among those heading to Milan is Hong Kong’s own Ardy Ferguson of Belon, representing Asia with his dish archipelago celebration. The plate combines nasi tumpeng, a ceremonial Javanese rice dish, with Cantonese-style duck lacquered in red wine vinegar and smoked over sugar cane, reflecting Ferguson’s multicultural upbringing. He has been preparing for the finals with mentor Vicky Lau of Tate Dining Room, who praised his discipline and creativity.
Past winners have seen their careers accelerate on the global stage—most notably Nelson Freitas, who joined Virgilio Martínez’s team at Central after taking the 2022-23 title. With this year’s edition, S.Pellegrino once again positions the competition as not only a launch pad for emerging chefs but also a showcase of how gastronomy can act as a catalyst for cultural exchange and positive change worldwide.
Say Cheese
Brittany mussels with sake and fries, a new weekend brunch main at Roucou
Other highlights include the mushroom rigatoni with Beaufort cheese
Roucou Cheese Bar & Omakase has rolled out new bar snacks and a weekend brunch that spotlight cheese with equal parts French flair and Japanese precision. At the bar, highlights include beef stew croquetas packed with red wine-braised beef and Emmental, served with a pimento kick, and toro tartare sushi wrapped in shiso with Taleggio and ikura. The brunch menu, available Saturdays and Sundays from 11am to 3pm, opens with shared starters such as Alaskan king crab brioche and smoked ricotta herring, before moving to mains like Brittany mussels with sake and fries, chicken cordon bleu with melted cheese, or mushroom rigatoni with Beaufort. To finish, diners can choose between dessert or a curated cheese board, an indulgent nod to the restaurant’s fromage-first philosophy.
RoucouAddress: 28 Aberdeen Street, Central, Hong Kong
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