A round-up of our favourite eats and drinks for the month, from seasonal menus, new openings, exclusive collaborations and more. Jessica Chan, Stephenie Gee and Aimee Yan report
Magistracy Dining Room
This February, the Michelin-recommended Magistracy Dining Room, helmed by chef Alyn Williams, celebrates the character and tradition of British beef with the debut of The Magistracy Beef Supper. Available on Mondays and Tuesdays from now until the end of March, this three-course evening menu begins with a selection of small plates designed for sharing, including house-made sourdough with whipped Marmite butter, warm Stilton gougères, marinated Gordal olives, and fresh vegetable crudités with a yoghurt dip. Guests then move into starters of clear beef tea consommé with spring vegetables and a Lincolnshire poacher crouton, and Chef Alyn Williams’ family salad – a personal nod to the flavours of his childhood home.
For the main course, British beef takes centre stage in the form of slow-cooked and grilled Cumbrian Galloway striploin, served with British short rib cobbler, tarragon dumplings and Quality Chop House confit potatoes. The evening concludes with a classic lemon posset paired with whipped cream and blackcurrant compote.
Where: 1 Arbuthnot Road, Central
Snow Garden
Founded in the 1960s by the late Yangzhou master chef Yu Jiuxi, Snow Garden is a Shanghai–Huaiyang cuisine institution that has been deeply rooted in Hong Kong for over six decades. To celebrate this legacy, Snow Garden One has recently introduced the Snow Garden: 60 Years of Signature Flavours – Eight Classic Dishes Menu, presenting eight of the brand’s most iconic creations in a single dining experience. The menu showcases enduring favourites such as the Signature Chicken Soup with Chinese Cabbage, Pan-Fried Shanghai Pork Buns, Stir-Fried Eel Slivers, and Grandmother’s Style Braised Pork Belly. AY
Where: B1/F, South Pacific Hotel, 23 Morrison Hill Road, Wan Chai
Grand Majestic Sichuan
Grand Majestic Sichuan continues to evolve its bold narrative of fiery cuisine and old-world opulence with a refreshed menu of new dishes and desserts, an extension of its now weekly available Majestic Sunday Brunch, and the launch of new bar snacks and happy hour at The Majestic Garden.
The refreshed á la carte menu features up to 10 new dishes, from chilled appetisers like the refreshing yet fiery Chilled Poached Chicken with Numbing Chilli Oil, and hearty claypots including the homely Fish and Lamp Pot made with freshwater grouper fish and New Zealand lamb ribs, to wok-fried signatures that highlight the region’s numbing spice, layered heat and rich umami. Think, Braised Beef Slices with Sichuan Dry Spice and Fragrant Spicy Lobster inspired by Chengdu’s iconic spicy crab.
Where: Shop 301, 3/F, Alexandra House, 16-18 Charter Road, Central
Palm Court
The Langham, Hong Kong partners with local skincare brand Skin Need to present a limited-time afternoon tea experience curated by executive pastry chef Tin Lai. Available from January 1 to February 28 at Palm Court, the menu embraces a theme of “vegan aesthetics”, echoing Skin Need’s philosophy of gentle, natural and sustainable skincare. Guests enjoying the afternoon tea will also receive a complimentary Skin Need “Rosy and Nourished” skincare gift set. AY
Where: Lobby Level, The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui
Ming Pavilion
Ming Pavilion at Island Shangri-La Hong Kong marks its second anniversary with a special culinary collaboration featuring Singapore’s legendary Hokkien restaurant Beng Hiang. From 25 February to 2 March, the six-day anniversary lunch and dinner pop-up showcases a thoughtfully curated collaborative lunch and dinner menu, bringing together Beng Hiang’s time-honoured Hokkien recipes with Ming Pavilion’s refined interpretation of Fujian cuisine. This includes an appetiser platter combining specialties from both restaurants, including Beng Hiang’s Deep-Fried Five Spice Bean Curd Pork Roll, Hokkien Braised Pork Belly, Scarlet Prawn Terrine, and Live Sea Whelk Salad with Crispy Taro. This is followed by the comforting Fish Maw and Crab Meat Thick Soup, a hallmark of celebratory Hokkien dining; and collaborative main dishes such as Steamed Red Tilefish with Starfruit and Bean Paste, Crispy Pork Rib with Mint, a richly flavoured Braised Chicken with Sea Cucumber and Pork Tendon in Claypot, and Beng Hiang’s classic Hokkien Noodles. Rounding off the meal is a nostalgic dessert of Peanut Soup with Dough Fritters and Crispy Pumpkin Dumpling. SG
Where: 8/F, Island Shangri-La Hong Kong, Two Pacific Place, 88 Queensway, Admiralty
1111 Ones Restaurant & Lounge
Located in Central, 1111 Ones Restaurant & Lounge unveils its very first à la carte dinner menu, curated by executive chef Chris Chan, featuring 17 meticulously crafted dishes at Michelin-level standards. Chef Chan, who previously led The Principal to two Michelin stars, brings his refined techniques and contemporary sensibilities to this new menu that spans seafood, poultry and classic mains. Highlights include lobster bisque with fish maw, sea urchin pasta, pigeon Wellington, Earl Grey tea–smoked Three Yellow chicken, Australian blue lobster carpaccio, and roasted suckling pig. AY
Where: 11/F, 18 On Lan Street, Central
The Drawing Room
The St. Regis Hong Kong presents an exclusive afternoon tea collaboration with Venchi at The Drawing Room, celebrating Italian chocolate artistry and the Year of the Horse with a festive, flavour-led experience. Available daily from 2 February to 7 April 2026, the limited-time menu reimagines afternoon tea through Venchi-inspired creations that balance elegance, indulgence and playful innovation, from savoury highlights like Lobster Roll with spicy dark chocolate and Braised Beef with sugar-free chocolate and morels, to decadent patisseries such as Extra Dark Chocolate Canelé, Dark Chocolate Lime Cake and Milk Chocolate Almond Crunch. What’s more, with every afternoon tea ordered, guests will receive a limited-edition Venchi chocolate gift set. JC
Where: 2/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai
