Did anyone else catch a light, refreshing breeze during your weekly commute this morning? It’s finally autumn, meaning sweater weather, hearty comforts and warm familiar favourites. We’ve got that and some more in this week’s round up of New Eats.

Chilli Fagara’s claypot menu
Now that the cool temps officially have us yearning for warmer, heartier dishes, we put the spotlight on Hong Kong’s second cold-weather love: claypot rice. At Chilli Fagara, the crispy, crackly comfort is recreated in a series of traditional claypot recipes with Chinese mushrooms, Mongolian mutton stew, stewed chicken with preserved sausages and braised tofu, seasoned with a fiery kick of the venue’s signature heat. Otherwise, the Tsingtao beer duck, seasoned with Sichaun chillis and braised in a Tsingtao beer reduction and oxtail stewed in 10-year shaoxing wine are tempting options. Or the unconventional mud crab simmered in Sichaun sauce –– try it instead of your usual as a very favourable first claypot of the season.

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