{"id":37242,"date":"2026-03-18T14:58:44","date_gmt":"2026-03-18T06:58:44","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=37242"},"modified":"2026-03-18T14:58:44","modified_gmt":"2026-03-18T06:58:44","slug":"your-hong-kong-weekend-food-guide-for-march-20-22","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=37242","title":{"rendered":"Your Hong Kong weekend food guide for March 20-22"},"content":{"rendered":"


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This Friday is the spring equinox, and the weekend\u2019s eating spans the full sweep of the season \u2013 from an ultrarefined tasting menu at Mosu Hong Kong<\/span>, to lazy harbour-side brunches at Dedica and a long Italian dinner at LucAle\u2019s bright new home in Sai Ying Pun.<\/div>\n
For more dining ideas, see the 2025 100<\/em> Top Tables Guide<\/em><\/span> \u2013 and watch this space for the 2026 edition.<\/div>\n

Friday, March 20<\/strong><\/h3>\n
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\"Seasonal<\/div>
Seasonal fish with spring greens at Mosu Hong Kong in West Kowloon. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Mosu Hong Kong head chef Bruno Jeong Jin-hwan is leaning into the first flush of spring at the Korean-led fine dining restaurant, drawing on the season\u2019s abundance of spring greens, New Zealand lamb and fresh fruits.<\/p>\n

Embrace seasonal produce and opt for the steamed fish, layered over a light clam stock infused with naengyi (the edible weed also known as shepherd\u2019s purse), dallae (Korean wild chives) and chamnamul (a Korean wild mountain herb). Try the lamb loin, charcoal-grilled with black soybeans and blood orange, and paired with date pur\u00e9e, Indian lettuce and citrus crumble. For dessert, a jasmine and kumquat granita inspired by Lunar New Year<\/span> market stalls is built on vanilla pudding and topped with kumquat coulis; or opt for the toasted buckwheat ice cream with strawberries and gochujang (red chilli paste) caramel.<\/div>\n

Where:<\/strong> 3\/F, M+ Tower, West Kowloon Cultural District, 38 Museum Drive, West Kowloon<\/p>\n

When:<\/strong> Open Tuesday to Saturday, 12pm-3pm and 6pm-12am<\/p>\n

Saturday, March 21<\/strong><\/h3>\n<\/div>\n


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Read Full Article At Source <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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