June - July 2015

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WINE&DINE
106 Jun-Jul15
New eateries, bars & more WHAT’S NEW
MEATY FEAST
Dining Concepts and celebrity chef Richard
Sandoval’s latest experience has arrived, at
Braza Churrascaria Brazilian Steakhouse.
Rodízio is a method of serving different cuts
of meat that originated from the south of Brazil
in the early 1800s. The next best thing to flying
down to Rio for a feast, this all-you-can-eat
dining experience includes a variety of different
cuts of meat, chicken and seafood served in
succession in a continuous tableside service.
Complement the meats with a range of starters
and the restaurant’s salad bar, and choose
a wine pairing or a freshly-made signature
Caipirinha as an accompaniment. 3/F, Grand
Progress Building, 15-16 Lan Kwai Fong.
2890 9268 |
BELGIAN IS BACK!
After an absence of a
couple of years, Frites
Belgian beer and
dining hall has finally
reopened in Central, in
a brand new location.
Now on Wellington
Street, a few minutes
walk from the escalator,
the new venue is a little
over 7,000 square feet
and includes its own
Abbey Room, perfect
for private events
and dinners. 1/F, 198
Wellington Street,
Central. 2217 6671
SUMMER SALADS
Say goodbye to heavy winter comfort foods and get ready for summer with
fresh and light salads! Head to DK Cuppa Tea’s newest outlet in Sheung
Wan for a truly healthy menu specially created by a certified nutritionist,
including five miracle fruit-infused detox waters ($48 per bottle) and the
“Unlimited Green Buffet”, which features freshly cut hydroponic salads
($148 per person for the salad bar). G/F, No. 19 New Market Street,
Sheung Wan.
A TASTE OF VENICE
Hong Kong’s first bacaro
(Venetian wine bar) concept
venue, SEPA: Bacaro
Veneziano, has been embraced
by HK foodies, and its new
seasonal menu is a real treat.
Created by Italy’s youngest
two-Michelin-starred chef,
Enrico Bartolini, the new dishes
follow the concept of cicheti
(bite-sized traditional Venetian
snacks). The existing menu has
also had a makeover with a few
new additions to make sure
everything that gets put on the
plate is fresh and seasonal. G/F,
61 Caine Road, Mid-Levels.
2521 9800 |