Where to eat and drink in Hong Kong this September: 8 hot new menus, venues, pop-ups and celebrity chef collaborations

With the weather finally cooling down, September is the perfect season to venture further for your foodie adventures. Here we wrap up the eight hottest happenings on Hong Kong’s eating out scene this month – from new name restaurants and and pop-ups to visiting celebrity chefs and daring menu collaborations. Opening: Island Gourmet pop-up at Kowloon Shangri-La There’s a new pop-up coming to town. Normally found at Central’s Island Shangri-La, upmarket cafe and patisserie Island Gourmet will temporarily be popping up over the river at the Kowloon Shangri-La. Chef Alain Guillet will be bringing his signature cakes including frou frou, raspberry mille-feuille and berries Charlotte (ladyfinger biscuits with vanilla bavarois and berries). Other sweet treats, such as chocolates and macaroons, will also be available. Opens: September 15 – December 31 Address: Kowloon Shangri-La lobby, 64 Mody Road, Tsim Sha Tsui Tel: 2721-2111 5 of Hong Kong’s most luxurious mooncakes to savour this year Opening: Avobar Get your smartphones ready – one of London’s most Instagramable restaurants is set to open in Hong Kong in the middle of September. Avobar, an avocado-themed restaurant, will be opening its doors in K11 Musea with an all-day menu of avocado-based dishes, desserts and even cocktails. Signature dishes include the avo bun burger and the ultimate avo toast – both of which will also be available in the soon-to-open Hong Kong branch. Opens: September 16 Address: Shop B201, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui Tel: TBD Where to eat vegan food from around the world in Hong Kong Pirata turns five Hong Kong’s Pirata Group is celebrating its fifth anniversary with an ambitious series of venue-crossing menus, combining the flavours of and available at six signature restaurants all across the city. The celebrations kick off with a collaboration between Madame Ching and TokyoLima – the group’s modern Chinese and Japanese-Peruvian fusion venues –from September 2 to 5, for a culinary collaboration inspired by China and Japan. September 9 to 12 will bring a joint menu by Meats and The Optimist, where Northern Spanish flavours will encounter meat-heavy dishes. Finally, the month winds down with Chaiwala and TMK’s collaborative menu, which will see Indian dishes mesh with Japanese hand rolls, offered from September 16 to 19. Price: HK$350 per person Address: varies by establishment Tel: varies by establishment Why are Hong Kong foodies flocking to Wong Chuk Hang? Roganic Hong Kong x Jaan by Kirk Westaway Chefs Kirk Westaway and Simon Rogan will be joining forces for a 10-course, four-hands menu for two nights only this month. Westaway is the name behind Singapore’s one Michelin-starred Jaan by Kirk Westaway, which is number 32 on Asia's 50 Best Restaurants 2019. Rogan needs no introduction as the founder and chef of Roganic Hong Kong and Aulis Hong Kong. Highlights of the menu include Scottish langoustine, miso and barley salt-based celeriac, and Wagyu with black garlic, salted gooseberries, turnip and camomile. Price: HK$1,980 per person, additional HK$980 for wine pairing Address: Roganic, UG/F 08, Sino Plaza, Gloucester Road, Causeway Bay Tel: 2817-8383 Hong Kong’s Michelin-starred ‘Demon Chef’ Alvin Leung honoured Tate Dining Room x Wing Lei Palace collaboration Vicky Lau, chef and owner of one Michelin-starred Tate Dining Room & Bar, is joining hands with Tam Kwok Fung of Wing Lei Palace for a four-hands collaboration menu for just two nights. The dinner, which will take place in the Wynn Palace Macau, will showcase each chef’s forte. Highlights include abalone with chicken jus created by Tam, and foie gras royale with marinated roast goose by Lau. Dates: September 5 – 6 Price: MOP$1,688 per person, additional MOP$1,000 for wine pairing Address: Wynn Palace Macau, Avenida da Nave Desportiva, Cotai, Coloane-Taipa Tel: +853 8889 3663 Craving a sweet treat? Try these decadent vegan desserts Massimo Spigaroli guest chefs at Nicholini’s Michelin-starred chef Massimo Spigaroli is set to steal the culinary spotlight later this month when he touches down in Hong Kong for a brief stint as guest chef at Nicholini’s in the Conrad Hong Kong. Headline dishes of the upcoming one-night-only affair include traditional Parma style tortelli stuffed with ricotta and spinach dressed with butter, and Italian red cows’ Parmigiano-Reggiano with Aceto Balsamico Tradizionale. Date: September 16 Price: HK$1,288 per person including wine pairing Address: Nicholini’s, Level 8, Conrad Hong Kong, 88 Queensway, Pacific Place Hong Kong Tel: 2822-8801 We review Michelin-star chef Massimo Bottura’s Modena country inn Four-hands, double guest chef dinner by Vanessa Huang and Ton at Whisk The Mira Hong Kong marks its landmark 10th anniversary this year – and it’s celebrating with an eight-course, double guest chef dinner later this month. Leading the four-hands dinner at Whisk is chef Vanessa Huang from Taipei’s Ephernité and Thailand’s Thitid “Ton” Tassanakajohn from Le Du in Bangkok. Named one of Asia’s Top 9 Female Chefs by the Michelin Guide, Huang is well-known for her farm-to-table dining philosophy. Ton – who cut his teeth at New York’s internationally renowned culinary institutes Eleven Madison Park and Jean-Gorges – has made a name for himself with his Thai and French-influenced dishes, and was recently recognised with a Michelin star for his work at Le Du. Dates: September 20 – 21 Price: HK$1,788 per person, additional HK$380 for wine pairing Address: Whisk, 5/F, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui Tel: 2315-5999 Want more stories like this? Sign up here. Follow STYLE on Facebook, Instagram, YouTube and Twitter

Where to eat and drink in Hong Kong this September: 8 hot new menus, venues, pop-ups and celebrity chef collaborations

Avobar arrives, Pirata turns five, Roganic meets Jaan, Gaddi’s turns truffle-tastic, Massimo Spigaroli guests at Nicholini’s, Island Gourmet goes Kowloon, Vanessa Huang meets Ton at Whisk and more