Farm to Table

From now until 15 July, Chef Wong Ho Kan of The Chinese Restaurant is putting the spotlight on locally farmed Hong Kong produce. May to July is when local organic okra is at its finest, and the ingredient shines in a dish of wok-fried razor clams with local oyster mushrooms. The okra helps to blend seafood flavours and that elusive element of “wok hei”. Another seasonal highlight is the wok-fried locally farmed pork with peanut sprouts and preserved olive leaves. hyatt.com/en-US/hotel/china/hyatt-regency-hong-kong-tsim-sha-tsui

ADD+ is a concept that seamlessly integrates gastronomy into the museum-going experience. Parked along the waterfront promenade of Art Park in the West Kowloon Cultural District, it offers gorgeous harbour views. If you’re planning a day at the museum, pop in here for lunch first. The menu features international fare with exciting twists. A signature is the stir-fried spaghetti with barbecued pork in goose oil ($138) – a specialty inspired by owner Dr Peter Lam. With just 50 servings available each day, you’ll want to snap this up quick!

mplus.org.hk/en/add-all-day-dining

Kennedy Town is known for its abundance of pet owners, who will all be pleased to hear about the addition of pet-friendly Blend & Grind in their neighbourhood. The all-day café features two of the brand’s specialty blends along with a healthy menu highlighting brunch staples like shakshuka and açaí bowls. Not a coffee drinker? There’s also a wide selection of teas, smoothies, juices and infusions. In the evenings, the café serves small plates for sharing, along with a selection of signature cocktails. blendandgrind.com