As the temperature finally cools down and the winds start whipping up, we all know that autumn has arrived and of course, it also means that its time to indulge in the wonderful harvests of autumn. On our Top 5 this week, we select the best autumn specialities and dishes so you can get the best out of the season.

Cloudberries

Found mostly in Nordic countries, cloudberries are a rare and primarily wild fruits that flourish in cold climates where they are harvested during early autumn. Due to its rarity, cloudberries are also known as "highland gold" and are highly prized as a part of Norwegian cuisine. Similar to raspberries, cloudberries have many seeds but it is also larger. With a taste like a sweet-sour apple, gritty texture and lots of juices, it is a perfect for desserts. In Hong Kong, you can try these rare berries at FINDS, located at the Luxe Manor in Tsim Sha Tsui. As a part of it autumn menu, the rare fruit is used in a unique desert: the arctic cloudberry crème brûlée with mandarin sorbet. The cloudberries are turned into a smooth puree to go with the velvety custard base and topped with a hard layer of caramel. The homemade mandarin sorbet on the side cleanses your palate, a perfect punctuation mark to end a meal.

Cloudberries at FINDS are available now until December.

FINDS
1/F The Luxe Manor, 39 Kimberley Road, Tsim Sha Tsui. Tel: +852 2522-9318.

Japanese Vegetables

Autumn is the season for harvesting vegetables and our neighbour Japan has a lot of great seasonal and regional vegetables to offer. Throughout the country, produce from Kyoto is considered as the most premium due to their distinctive flavour, quality and nutrition. Vegetables such as taro, turnip, matsutake mushroom and chestnuts are some of Kyoto's best autumn harvests. From now until mid-November, the renowned Japanese kaiseki restaurant Nadaman at the Kowloon Shangri-La will be offering a Kyoto vegetable fair that features some of the freshest vegetables from Kyoto.

Make sure to read our kaiseki etiquette guide here before you go.

Prepared in a number of ways for a healthy and scrumptious meal, the delectable vegetables are turned into dishes such as simmered Kyoto turnip with citrus soybean paste; simmered Kyoto turnip with minced chicken sauce; and steamed rice with seasonal chestnut.

The Kyoto vegetable fair is only available until November 15.

Nadaman
Basement Level 2, Kowloon Shangri-La Hotel, 64 Mody Road, Tsim Sha Tsui. Tel: +852 2733-8751.

White Truffles

Coming from the Piedmont region in northern Italy, the precious white truffle steals the spotlight every autumn. Being the world's most rare and most expensive ingredient, white truffles are usually harvested in October and November when they give out the most aromatic scent and distinguished flavours. Local diners now can taste this exquisite Italian ingredient at Gold By Harlan Goldstein in Lan Kwai Fong in Central. Keeping in line with Italian culinary traditions, these precious underground mushrooms are prepared with eggs so that diners can taste the flavours of white truffles to the full. Dishes on the white truffle menu includes soft Italian scrambled egg and snipped chives; slow-cooked organic egg on toast of brioche; porcini mushroom and masala foie gras sauce and Alba-style truffle tagliolini pasta with Italian white butter and Parmigiano. Additional portions of white truffles can also be ordered with the price of HK$148 per gram.

Chef Umberto Bombana is the worldwide ambassador of the white truffle, a title he was awarded in 2006. And for those looking for a simpler way to enjoy this premium ingredient, chef Bombana's risotto with white truffle at Otto e Mezzo is a can't-miss seasonal dish.

Gold
Level 2 LKF Tower, 33 Wyndham Street, Central. Tel: +852 2869-9986.

Otto e Mezzo Bombana
Shop 202, Alexandra House, 18 Chater Road, Central. Tel: +852 2537-8859.

Hairy Crabs

Speaking of seasonal autumn delights, we cannot miss out the hairy crabs. This famous Shanghainese delicacy is prized for its rich and flavoursome crab roe. Hairy crabs are usually caught in the Yangcheng River and are traditionally streamed and paired up with Shaoxing wine. The Chinese Restaurant at the Hyatt Regency in Tsim Sha Tsui is now serving this seasonal speciality with a modern twist. Innovative dishes such as baked hairy crab roe pastry with abalone, baked lobster tail with hairy crab roe and fried rice with hairy crab roe and seafood can be found on the menu. Other more traditional delights such as steamed hairy crabs and crab roe steamed pork soup dumplings are also available.

Available until November 31.

Chinese Restaurant
Level 3, Hyatt Regency Hong Kong,Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui. Tel: +852 2311-1234.

For other restaurants offering a wide variety of hairy crabs, read our previous feature on the seasonal crustacean here.

Halloween Treats

October is also a month where adults and children alike look forward to sweets and treats during Halloween. Even the biggest chocolate brands such as Maison du Chocolat and Godiva get into the spirit, spoiling our inner child with Halloween-themed chocolate treats. One of our favourite Halloween chocolates, however, comes from local chocolatier Vero, which has introduced a special Halloween collection which features its signature dark chocolate 70% and signature milk chocolate 36% decorated with Halloween designs. Additionally, Vero is also serving a Halloween signature dark chocolate 70% Xocolatl, a full-bodied dark blended chocolate drink with a multi-layered chocolate taste with lingers with a pleasant note and can be served hot or cold.

Vero
1/F Fenwick Pier, 1 Lung King Street, Wan Chai. Tel: +852 2559-5882.
Shop 235, 2/F Landmark Atrium, 15 Queen's Road Central, Central. Tel: +852 2599-5810.