{"id":48311,"date":"2026-04-29T12:39:36","date_gmt":"2026-04-29T04:39:36","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=48311"},"modified":"2026-04-29T12:39:36","modified_gmt":"2026-04-29T04:39:36","slug":"your-hong-kong-weekend-food-guide-for-may-1-3","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=48311","title":{"rendered":"Your Hong Kong weekend food guide for May 1-3"},"content":{"rendered":"


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May kicks off with a bang as Hong Kong\u2019s dining scene swings from fiery Northern Chinese to Cantonese seafood and a bold new Asian steakhouse debut.<\/p>\n

The first weekend of the month brings Hutong\u2019s Guizhou chilli revival, Celestial Court\u2019s sustainable tasting menus, and The Orient Steakhouse\u2019s harbour-view Josper grills.<\/p>\n

Friday, May 1<\/strong><\/h3>\n
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\"Flaming<\/div>
Flaming Wagyu beef char siu. Photo: Hutong<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Hutong<\/span> marks over two decades of Northern Chinese flair with a limited-time Red Lantern Series celebrating the Guizhou chilli of the same name that launched the restaurant\u2019s signature dish all those years ago.<\/div>\n

The harbour-view Tsim Sha Tsui icon refreshes the original crispy softshell crab with Sichuan dried chilli, and also offers crispy lobster, Lau Fau Shan oysters in Sichuan chilli broth, steamed mandarin fish fillet with red and green peppercorn, flaming A5 Wagyu beef char siu with muscat grapes, and Hutong-style steamed eggplant with chilli sauce, all served in signature lantern baskets.<\/p>\n

Where:<\/strong> 18\/F, H Zentre, 15 Middle Road, Tsim Sha Tsui<\/p>\n

When:<\/strong> Until June 28<\/p>\n

Price:<\/strong> \u00c0 la carte HK$268-HK$688<\/p>\n<\/div>\n


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

May kicks off with a bang as Hong Kong\u2019s dining scene swings from fiery Northern Chinese to Cantonese seafood and a bold new Asian steakhouse…<\/p>\n","protected":false},"author":1,"featured_media":48312,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[108,1032,3569,5231,1666],"class_list":["post-48311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-food","tag-guide","tag-hong","tag-kong","tag-weekend","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/48311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=48311"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/48311\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/48312"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=48311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=48311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=48311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}