Tatler Asia: Hong Kong Restaurant News: "Linner" at Grissini, Sakura Afternoon Tea at Four Seasons, And More
With a rumoured (and much overdue) relaxation of wide-ranging social restrictions being bandied about by the Hong Kong government, it's time to dip your toes back in the dining scene in anticipation of a possible shift back to some pale semblance of normality. Get started with our roundup of F&B happenings around town below.
All or Mutton
As the weather warms on the Mongolian steppes, herders traditionally indulge in supple spring lamb delicacies. Taking advantage of this seasonal produce, Chilli Fagara is introducing a limited-time menu featuring dishes like leg of lamb marinated for 24 hours in a mix of dry spices like cumin, dried red chillies and chilli powder; minced lamb stir-fried with hot chillis and served on crispy rice squares; homemade lamb meatballs in a broth of chillis, bean sprouts, Chinese leeks, cloves and potato noodles; as well as lamb dumplings with fennel, spring onion and spices. If you can handle the heat, take advantage of this menu available from now until April 30.
