As the warmth of the summer sun settles over the city the season change is cause for celebration. As Hong Kong looks to welcome in weekends spent on junk boats and backyard barbecues, the season of Sunday scaries settles in and those Monday mornings can loom just a bit heavier. After weekends spent basking in the sun, the workweek can seem to stretch almost infinitely ahead, so perk up the start of your week with a celebration of all things new, from new seasons to new chefs and new menus, only available on Mondays and Tuesdays.
PLATED returns for the second year running with its Summer Series, a chance for our roster of all-star chefs to flex their creative muscles and experiment with new ingredients. Officially launching on 16 May, get ready for a line-up of all-new menus from newly-appointed chefs within our community available only early week at Ho Lee Fook, Le Garçon Saigon and Maison Libanaise.
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Golden Fortune at Ho Lee Fook, $528
As the golden summer sun shines over Hong Kong, the season’s change brings with it new reasons to celebrate in the city. With an abundance of prime seasonal produce and ingredients to showcase, Head Chef ArChan has crafted a seasonally-driven menu exclusive for the warm summer months. After a long day in the sun, guests can look forward to a feast filled with refreshing flavours with her PLATED exclusive menu, Golden Fortune. Kick things off with a light and flavourful Shredded Mushroom Salad, Chef ArChan’s twist on a classic Cantonese shredded chicken salad. With braised king oyster mushrooms shredded, a litany of seasonal vegetables and mixed with cold mung bean noodles this dish is served with a house-made chilli oil and sesame dressing. Follow it up with a selection of Ho Lee Fook signatures, from the Hand-chopped Pork Jowl & Cabbage Dumplings or Chongqing Chicken Wings to new favourite, Steamed Live Razor Clams served with glass noodles and an in-house aged soy sauce. At the heart of this seasonal menu are the Wok-Fried Tiger Prawns served with e-fu noodles and a cheesy sauce, a spin-off of Chef ArChan’s cheesy Australian Lobster mainstay before the meal ends on a refreshing Sheep’s Milk Yoghurt with Dragon Fruit Granita.
L’Éte À La Maison Libanaise, $328
The summer season is best spent with a long and leisurely evening meal, one shared with friends and family, a glass of wine in hand, or at least this is what newly-appointed Head Chef Teya Mikhael believes. As she settles into her new role at Maison Libanaise, Chef Teya brings a menu to drive out the warm and wintery months with dishes full of balanced flavours with L’Éte À La Maison. For Chef Teya and the team, this is a chance to welcome guests into their home, where they can expect, in true Lebanese fashion, a spread of mezze perfectly scooped with warm, hearth-baked pita bread. Dig into the Hummus Beiruit, a flavourful mash of chickpea pureé, tahini, tomatoes and a dash of lemon juice, or try the PLATED exclusive Labneh Bel Banadoura with its balanced acidity. After nibbling on starters, indulge with a choice of mains, opt for the Roasted Cauliflower with a refreshing green shatta and tahini, or choose the Charred Half-Chicken and channel the Lebanese tradition of summer barbecues before tucking into dessert.
Un Soir D’Eté at Le Garçon Saigon, $328
As we celebrate new beginnings, from the change of season to new menus, we welcome Chef John Nguyen to the helm at Saigonese grillhouse, Le Garçon Saigon. Stepping into a new role as Head of Vietnamese Cuisine in our world, Chef Nguyen is reinvigorating the much-loved tradition over in Wan Chai, focusing on building a menu centred on the much-loved grilling culture of Saigon. Guests who choose to spend their summer evenings dining on Un Soir D’Eté can rejoice with a menu honouring the vibrant Vietnamese cuisine and showcasing Chef Nguyen’s skill and ingenuity when it comes to flavours. The menu begins with the perfect starter, a bowl of Pho Onion Soup made with caramelised onions and Chef Nguyen’s signature ingredient: wood-fired bone marrow, giving a rich, smoky flavour. Next up is the Bánh Xeo, a traditional dish with a twist, think a pan-fried, turmeric-laced bánh xeo filled with grilled cheese and roasted tomato, before moving on to the star of the show: 8-hour Braised Beef Tongue. This melt in your mouth main is served with a brown butter fish sauce, rau ram oil and pickled Vegetables and rounded out with a selection of sides. This summer feast ends with a semi-sweet dessert, Condensed Milk Flan with drip coffee caramel.
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PLATED Summer menus are available from 16 May through 26 July, on Mondays and Tuesdays only. Book here.
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