Cover Glasshouse (Source: Asaya Kitchen)

From new rooftop lunches to playful pizza toppings and beak-to-tail menus, here are all the food and drink happenings that you should know about this week.

Is This Weird Dough?

The Pizza Project has teamed up with Lohas Organic Farm, a subsidiary enterprise of local organisation Gingko House, to launch their latest WTF pizza special. Created by executive chef Davide Borin and his team, the new topping comes in the form of 'fu yu tung choy', a common Chinese dish of water spinach with fermented bean curd. Available all day with the brunch menu or dinner tasting menu from July 29 to August 7, the limited edition pizza uses fresh water spinach directly from the farm, blending traditional Cantonese and Italian flavours of fermented beancurd, chilli, Italian sausage and confit garlic on a fior di latte base pizza. If you're adventurous enough to try the pizza, head to their Peel Street or Star Street locations.

To go with the new WTF pizza special, the restaurants are also offering a special lemonade made of syrup infused with organic perilla leaves from the farm in Lohas, fresh lemon juice and soda.

Pizza Project, G/F, 26 Peel Street, Central, Hong Kong; +852 2311 1815

A Sustainable Future, One Plate at a Time

One Planet Plate, a campaign by Food Made Good HK and presented by HSBC, is putting sustainability on the menu by asking restaurants around the world—of which there are currently over 6,600 restaurants—to participate in creating a sustainably-focused dish and making it available on their menus. The dish should focus on at least one of the five criteria: waste no food, celebrate local, serve more vegetables, low carbon footprint, or source seafood sustainably. Diners can then order the One Planet Plate dish at any of the participating restaurants. Those interested can also dine more sustainably at home by using one of the recipes on the One Planet Plate website or checking out videos on Food Made Good HK's social media.

In Hong Kong, chefs Richard Ekkebus and Sheldon Fonseca alongside restauranteur Laura Offe are calling on diners to think about a more sustainable approach to dining, at home or in restaurants. As part of Food Made Good’s campaign, the trio’s three restaurants: Amber, Yamm and Bedu are also offering sustainable choices on their menus including a crapaudine beetroot plum umeboshi; white radish and saffron soup with braised local clams; and a banana brulee respectively.

For more information on participating restaurants, or to participate and submit a dish, visit

Cool Lunching

Rooftop bar Plume bar is introducing a new al fresco lunch menu created by the restaurant downstairs, two-Michelin-starred French restaurant Écriture. The set lunch is available Tuesday to Sunday from 12pm to 2pm and offers three courses including a starter, a main course with a side dish, and dessert. Menu highlights include a vibrant indigo tomato salad and Australian Wagyu beef tartare for starters, followed by Morisseau Mont Saint Michel mussels mariniere or a whole roasted local yellow chicken made for two. Not forgetting desserts, a fluffy French cherry clafoutis or chocolate salted caramel and candied nut tart are also top choices.

With summer in full swing, Plume's canopy and cooler fans are a blessing and make the season's sweltering heat somewhat bearable. The bar is also offering a cool 30% discount on lunch until the end of August.

Plume, Rooftop (R/F), H Queen's, 80 Queen's Road Central, Central, Hong Kong;

If I Can Grill It, I Can Eat It

Chi Yawaragu, a boutique kushiyaki restaurant, has opened on Upper Lascar Row in Sheung Wan where a variety of grilled skewers is offered on what they call a “beak-to-tail” menu over the bar counter. The majority of ingredients are sourced locally and prepared simply to let the fresh produce shine. The new restaurant offers a comprehensive range of skewers. On the yakitori menu, chicken crest, palm, hamstring, and tail are available as well as rare Wagyu beef offal such as diaphragm, stomach, small intestine and more. For a little bit of everything, the chef’s choice set on the menu is highly recommended and includes an appetiser, seasonal dishes, eight different skewers, chicken broth with udon and dessert. 

Chi Yawaragu, G/F, 28 Upper Lascar Row, Sheung Wan, Hong Kong; +852 9448 5988

Looking Glassy

Asaya Kitchen has extended its space at Rosewood Hong Kong to present Glasshouse, a more refined and intimate dining experience overlooking the infinity pool with stellar views of Victoria Harbour. The venue, which seats a maximum of 22 guests, offers Mediterranean cuisine driven by sustainability with a five-course tasting menu. Ingredients are sourced from local farmers, fisheries and food artisans, with the majority of seafood coming in through Rosewood’s partnership with Sai Kung-based Shun King Fisherman, which is part of the hotel’s programme to focus on sourcing products locally. 

Glasshouse is now open for dinner from Wednesday to Sunday with a menu designed by Italian chef Fabio Nompleggio. The menu includes a variety of dishes that spotlights fresh seafood. From Hokkaido scallop and a langoustine club sandwich to homemade cavatelli with seafood and Patagonian toothfish, among other dishes.

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