What’s on: The newest menus, food launches, and dining events in Hong Kong

We swear the Black Sheep restaurant group is slowly conquering their way through The Peak, as they’ve now got yet another eatery up in the heights of our iconic Victoria Peak. The all-day pizzeria Falcone now has a new branch in the Peak Galleria, right across from the Peak Tram station.

Chefs Roberta and Josh wanted a relaxed atmosphere that reminds diners of the Neapolitan seaside, and have crafted a menu to match. Favourites from the IFC menu are also available in The Peak branch, but there are also exclusive dishes such as the strozzapreti basilico e tonno, a hand-rolled pasta with pesto and tuna; and a fantastic salsiccia e zucca pizza that’s topped with Japanese pumpkin and gorgonzola blue cheese.

We also really enjoyed their polpette di spinaci, a ‘meatball’ in tomato sauce that’s actually completely vegetarian and stuffed with tonnes of spinach that surprisingly carries a similar mouthfeel to minced meat. Wrap the meal up with their flourless chocolate cake, or the citrusy torta dell’ubriacone, nicknamed a ‘hangover cake’ in Naples – and don’t leave without a trip to the bathroom, a decadently floral delight that is best left to experience for yourself.

Taking over Peak Pizza’s pop-up location before they moved to a permanent home up at the actual Peak, Baan Baan is in town to spice up Central’s foodie scene. Thai chefs Art and Eak – from Fukuro and Ho Lee Fook, respectively – have created a menu of flavours from Thai home cooking under the guidance of chef ArChan Chan. Bold, punchy, and comforting, this is the kind of Thai food we can see ourselves coming back to time and time again.

Out of their menu that’s pretty big for a pop-up – and impressive coming from a minuscule kitchen that can only “fry about three chicken wings at the same time” – we most enjoyed the khao tang pu shredded crab on rice crackers; the umami-laden peek gai tod rad nam plaa fish sauce-glazed chicken wings; and the tom leng, a sour spicy pork rib soup that’s a refreshing change from your usual tom yum goong or tom kha gai. Dishes start from a reasonable $58, but if you can’t make up your mind then simply let the chefs choose a variety of plates for $288. Cocktails are also only $68 and even available at the same price during their Sunday lunches. 

Visit Baan Baan at 52-56 Staunton Street through the month of March (but we’re keeping our fingers crossed that they’ll blow up into a full-fledged restaurant).

Hangzhou’s one-Michelin-starred restaurant Wild Yeast has recently concluded a two-night collaboration with contemporary Cantonese fine-dining restaurant Jee, where chefs Oliver and Lin each created brand-new dishes that blend their culinary experiences. While chef Lin has gone back to his home turf, chef Oliver’s creations will be added to Jee’s menu for diners who missed the ten-course four-hands to try at their leisure.

Look out for the ma lan tou tartlet topped with pine nuts; a char siu puff-inspired pastry that actually contains eel instead of pork; longjing tea-smoked tachiuo beltfish slices with foie gras, arranged in a large flower shape; their version of a collagen-rich tête de porc in Hakka-style flavours, and more. These are the kinds of elevated Chinese flavours presented with a creative spark that we’ve always enjoyed from Jee.