At the opening of J.Crew’s men’s store on On Lan Street, orange Little Bao food trucks served pork belly or Sloppy Chan (shiitake tempeh) buns to attendees, while across the harbour, all-black Alexander Wang ice-cream trucks hawked free soft-serve to passers-by on Canton Road in honour of the Tsim Sha Tsui boutique’s second anniversary. Mister Softee trucks have a kind of perennial appeal that transcends food trends, but only this year has the idea of mobile kitchens taken off in the luxury sphere. If all the smoke and fire gets you too hot and sticky, you can purchase a day pass for a dip at the hotel’s superlative oasisstyle pool with full ocean views. The meal reaches its pinnacle with a tomato salad swimming in perfumed tomato water, a revelation for both tongue and tummy.Ī Hong Kong-style barbecue – over a charcoal-filled pit with cheese-filled wieners dipped in vats of honey – is undoubtedly great fun, but in this heat, who can be bothered? Try instead Grand Hyatt Hong Kong’s upscale poolside weekend brunch and barbecue buffet at The Grill, which covers premium meat and seafood along with salad and dessert bars. This veggie-centric tasting menu is your alternative to a staid summer salad (pick the seven-course Light menu instead of the 10-course Feast if you’re really pinching calories) and provides plenty of locally sourced plant fodder to rev up your digestive system without relegating you to food envy. Chef Nurdin Topham, a student of the Scandinavian foraging sensation Noma, provides a pretty antidote to that at Nur, a most elegant effort from the team best known for backing boisterous nightclubs such as Levels and Privé. The cult mainstays of elegant degustation menus – melting foie gras, fragrant truffle, wagyu beef, etc – seem so heavy under the weight of summer’s heat and humidity. Our top choice goes to the eat-before-it-melts chocolate soft-serve cones at Godiva boutiques, which are topped with the extra decadence of chocolate sauce and with cones dusted in chocolate biscuit crumble. You’d be hard-pressed to find a food-and-beverage establishment that doesn’t serve ice cream, whether it’s fancy, liquored-up, homemade sundaes at Grand Hyatt Steakhouse the liquid-nitrogen ilk peddled at Lab Made in fun Hong Kong flavours like black sesame or milk custard buns or even doggy gelato for your canine pal at Gino’s Gelato on The Peak. Really, no time is a bad time for ice cream, but as the heat continues to invade the city, there’s certainly no chance more apt than the present. CHRISTINA KO satisfies your midsummer cravings with this cheat sheet of beat-the-heat bets
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