5 cold dishes for the hottest days of summer

Who wants a steaming bowl of ramen or a thick burger when the mercury pushes 30°C? These cool dishes prove that summer eating can be bold and refreshing. Some even bring serious spice. From icy chilled broths to tingling cold noodles and refreshing granitas, read on for five cool dishes perfect for Hong Kong’s sweltering summer days

Sichuan Cold Noodles at Grand Majestic Sichuan

Head Chef Theign Phan presents a vegetarian-friendly reimagining of Chengdu’s iconic street classic. Chilled noodles are generously tossed in a vibrant dressing of red and green chillies, fragrant garlic and vinegar, creating a thrilling harmony of numbing spice, tangy acidity and savoury depth. Crisp, cooling and full of character, this dish captures the lively soul of Chengdu’s bustling streets in a refreshing summer format. Optional shredded chicken may be added for a heartier version.

Beef Broth with Five-Spice Beef Shin, Shredded Celtuce and Calamansi-Pickled Shallots at Ho Lee Fook

Drawing inspiration from both Korean naengmyeon and traditional Hong Kong beef brisket clear soup, chef ArChan Chan’s chilled beef broth is a refreshing new addition to the summer à la carte menu. Shredded celtuce and springy konjac noodles form the base, topped with thinly sliced fragrant five-spice beef shin and crisp zucchini slices. A crystal-clear, lightly sweetened beef broth completes the dish, while citrus-pickled red shallots served alongside bring a gentle, bright acidity that beautifully balances every bite. Light, clean and deeply cooling, it is ideal for hot Hong Kong evenings.

Chef Alyn’s Family Salad at Magistracy Dining Room

Executive chef Alyn Williams serves a personal tribute to his father’s allotment garden in this light, elegant British salad. Crisp vegetables and fresh herbs are mixed with apples, raisins and toasted seeds, then finished with puffed grains for a gentle crunch and a bright mint-and-honey dressing, making for the perfect summer appetiser.

Flower Crab Dan Dan Noodles at Path

At this intimate eight-seater modern Chinese chef’s table in Tsim Sha Tsui, chef Tony Mok reimagines Sichuan dan dan noodles as a chilled summer dish inspired by Korean mul-naengmyeon and kongguksu. Japanese somen noodles are plunged into an ice bath then dressed in a velvety sauce of toasted cashews soaked for days in a roe-infused dashi and blended with house chilli oil. Fresh local flower crab is layered on top, finished with a crunchy typhoon-shelter crumble of crispy garlic, breadcrumbs and chilli flakes.

Watermelon and Five-Flavor Berry Granita at Mosu Hong Kong

Inspired by the refreshing spirit of a summer fruit punch, this vibrant dessert pairs the crisp sweetness of seasonal watermelon with the complex, tart notes of omija, also known as five-flavour berry. Drawing from chef Bruno Jeong's recent honeymoon journey through Korea, this dish captures the bright, invigorating essence of his travels and reinterprets them through the lens of Hong Kong’s summer. Carefully crafted into a light and invigorating granita and crowned with sparkling jelly for a playful pop texture, each spoonful delivers a refreshing contrast of icy coolness, bright fruitiness and gentle acidity.

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