Thesis, the latest venture from Josh Li, founder of Nutrition Kitchen, has launched a line of premium ready-to-eat salad jars, that promise to simplify healthy living in Hong Kong. Each jar is filled with fresh, nutrient-dense whole foods, making it an ideal option for those looking to balance convenience with quality nutrition.

The five core salad options: Glow, Align, Balance, Bloom and Zen are designed to cater to different dietary needs while promoting gut health, without the usual added sugars or processed ingredients. Delivered in eco-friendly reusable jars, these salads provide a fuss-free experience. Simply shake, twist the lid open and enjoy, wherever you are.

Thesis offers the salads in three bundle packs: three-pack HK$330; four-pack HK$420; and seven-pack HK$700. Free delivery is available across Hong Kong, with flexible subscription options allowing customers to schedule single or twice-weekly deliveries on Mondays and Thursdays. The jars can also be ordered via Deliveroo Editions, making it even easier to incorporate healthy eating into busy lives. 

Louise has launched an indulgent new weekend lunch menu crafted by executive chef Loïc Portalier and inspired by chef-owner Julien Royer’s French upbringing. Available on Saturdays and Sundays, the four-course menu offers a modern take on traditional French flavours.

Notable dishes include langoustine ravioli, where delicate handmade pasta is served in a luxurious lobster bisque with preserved girolles, and the Hokkaido scallops, garnished with citrus and sansho pepper for a bright, refined start to the meal. For the main course, diners can share options such as line-caught fish with meunière sauce, or opt for grilled lobster, available at an additional HK$198 per person. Dessert is a crowd-pleaser with the Île Flottante, a light and airy almond meringue floating on crème anglaise, accompanied by pistachio, hazelnut and vanilla ice cream.

The menu, priced at HK$788+10%, is served from 12pm to 3pm, with two optional beverage packages to choose from, including the Fancy Drinks Package featuring unlimited Billecart-Salmon Champagne.

Nobu Hong Kong is celebrating two major milestones this October: its first anniversary at Regent Hong Kong and the 30th anniversary of Nobu restaurants worldwide. Nobu Hong Kong will host an omakase series throughout the month to mark the occasion. From October 2 to 29, guests can enjoy the first anniversary omakase, a seven-course tasting menu priced at HK$1,888, featuring classic and new dishes showcasing Nobu’s signature fusion of Japanese and Peruvian cuisine. Highlights include Nobu-style sashimi and A5 Wagyu matsutake with seasonal mushroom sauce.

The celebrations peak on October 30-31, when Nobu Matsuhisa returns to host an exclusive special seven-course omakase dinner, also priced at HK$1,888. Additionally, from October 7 to 13, Nobu restaurants globally will offer a five-course menu for HK$1,088 to celebrate the brand’s 30-year legacy, highlighting iconic dishes from the early days. Reservations are now open.

Casa Sophia Loren in Hong Kong is paying homage to its legendary co-founder with a tribute menu celebrating her 90th birthday. The restaurant presents five of the actress’s favourite Neapolitan dishes in the tribute menu which, crafted from traditional ingredients, showcases Loren’s love for unpretentious, authentic Italian cuisine. Standout dishes include tagliolini with lemon and almond, a light pasta brightened by the fresh flavours of lemon, and linguine with Sophia’s sauce, which encapsulates the flavours of southern Italy with anchovies, olives, capers, and garlic.

For heartier fare, the bucatini carbonara offers a rich Roman classic featuring bucatini in a sauce of eggs, cheese, pepper, and guanciale pork cheek. Those seeking a lighter option can enjoy the cold codfish salad with cauliflower, a refreshing mix of poached cod, olives, capers, and lemon. Dessert lovers will relish Sophia’s favourite “zuccotto”, an Italian dessert of Florentine origin, pizza, topped with lemon custard cream and Amarena cherries. 

Sophia Loren Hong Kong
Address: 60-66 Johnston Road, Wan Chai, Hong Kong

Feuille has introduced a new four-course lunch menu, priced at HK$588, showcasing its dedication to creativity, sustainability and locally sourced ingredients. Launching on October 4, the menu features a selection of refined dishes distinct from the dinner offerings. The cep mushroom, pigeon pithivier and tong choi stands out, with layers of pigeon, foie gras and a leg stuffing encased in delicate puff pastry, accompanied by cep mushrooms and a rich pigeon jus.

Another highlight is the bright, complex winter melon with sea bass with common rue, a dish that artfully combines these elements with crispy, recycled bread slices, topped with tangy pickled common rue for a bright, complex flavour profile. The lunch concludes with tarte du jour, a daily tart crafted by executive chef Joris Rousseau, featuring golden figs and guava cream enhanced with Balinese vanilla for a simple yet sophisticated finish. Feuille’s new lunch menu is available from October 4 onwards, offering a fresh and sustainable dining experience.

The Ice Cream & Cookie Co (ICC), a popular Singaporean brand, has landed in Hong Kong, bringing its ice cream creations with up to 40% less sugar and a focus on Asian-inspired flavours. Known for their signature ice cream sandwiches, ICC pairs in-house recipes like English Earl Grey with lemon zest cookies and pistachio with roasted nuts for a delightful frozen treat. Vegan options, such as the rich double chocolate sandwich, ensure everyone can enjoy these indulgences. Available at Circle K locations across Hong Kong, ICC also offers pints like onde onde, a sweet rice cake ball filled with molten palm sugar and coated in grated coconut, frozen dessert and peanut butter mochi, now stocked at ParkNShop and YATA. A concept store will open on Gough Street in October.

Roganic Hong Kong is heading to Taiwan this autumn with its first-ever residency, running from October 3 to November 11, 2024. Led by head chef Adam Catterall, Roganic will temporarily set up shop in Taipei’s Da’an district, giving diners the chance to experience Simon Rogan’s farm-to-fork philosophy. The seven-course lunch menu, priced at NTD2,380 (HK$578), highlights Taiwan’s seasonal produce, including smoked karasumi tartlet with white dragon corn, and a delightful fig dessert paired with frozen ricotta and chamomile.

For dinner, priced at NTD3,680 (HK$893), Roganic’s nine-course tasting menu showcases evening exclusives such as butter-poached coral trout with roasted prawn head and fermented tea, and aged beef sirloin from Yunzhang Ranch. The residency offers a unique culinary journey blending British innovation with Taiwan’s local bounty, ahead of Roganic Hong Kong’s relocation and reopening in late November. Reservations for this limited-time residency are now available here.

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