Surf & Turf

Set in the lively Tin Hau neighbourhood, Mustard Bar & Grill is the creation of chef-restaurateur Kong Wai Sing. Mustard’s concept puts “surf and turf” at the forefront, with some sophisticated touches. This style is apparent in elevated classics like Black Angus steak tartare topped with crispy fried leek and a mustard crème fraiche ($178) and grilled octopus with pickled beetroot, confit potato and lotus root chips ($198). Or, enjoy the best of both worlds with the red carabinero prawn and Wagyu M5 oyster blade ($580). @mustardbarandgrill

The Arcane Collective’s trio of venues have introduced a rotating selection of refreshing summer dishes. Michelin-starred flagship venue Arcane is offering new items such as Hokkaido scallop carpaccio paired with a timut pepper sour cream and fennel. The plant-forward Moxie, meanwhile, will feature new dishes including white asparagus with oregano gremolata and sauce bordelaise. Cornerstone will also introduce some novel additions; the pan-fried sea bass sounds like a winner – it’s served with a smooth curry velouté, broccolini and smoked baby aubergine. arcane.hk