A round-up of our favourite eats and drinks for the month, from seasonal menus, new openings, exclusive collaborations and more. Stephenie Gee and Tommy Wan report
Terrace Boulud
Taking over the former Sevva space on the 25th floor of Landmark Prince’s, Terrace Boulud brings the spirit of the modern French bistro to new heights – literally, with sweeping views of Victoria Harbour and the city skyline. The opening marks a milestone not just for Boulud as his Asia debut, but also for the Mandarin Oriental, Hong Kong, which is extending its culinary footprint beyond the walls of its iconic flagship hotel for the very first time. Designed by Malherbe Paris, the interiors fuse the charm of traditional French brasseries with the glamour of luxury train travel, reflecting Boulud’s refined global culinary vision. Led by executive chef Aurélie Altemaire, the menu draws inspiration from Boulud’s four culinary muses: La Tradition, La Saison, Le Potager, and Le Voyage. Hong Kong serves as a fifth muse, expressed through the DB x MO Dim Sum collaboration, which combines French techniques with Cantonese traditions. Classic brasserie dishes anchor the cooking, such as Pâté En Croûte, Vol-Au-Vent, Poulet and seafood from the raw bar and grill. SG
Where: 25/F, Prince’s Building, 10 Chater Road, Central
Man Ho Chinese Restaurant
Executive Chinese chef Jayson Tang of Michelin-starred Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong reimagines the Cantonese tradition of yum cha with dim sum chef Joe Lai and tea sommelier Sophia So. Together, they have created an exquisite collection of newly crafted dim sum that pays homage to quintessential Hong Kong dishes, thoughtfully paired with distinctive teas to welcome spring. Think, Steamed Cuttlefish Dumpling with Dried Squid and Dried Whitebait with Cold Brew Floral Green Tea, Deep-Fried Spring Roll with Shredded Pork and Mozzarella Cheese with Citrus Iced Red Tea, and Baked Diced Chicken Pastry in Chicken Stock with Magnolia Kuan Yin Sparkling Tea. SG
Where: 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty
Island Shangri-La
Island Shangri-La Hong Kong unveils Gourmet March, a month-long programme of exclusive dining collaborations running throughout March that celebrate the intersection of global culinary perspectives, craftsmanship and cultural dialogue. Signature venues – including one-Michelin-starred Restaurant Petrus, Lobster Bar & Grill, Ming Pavilion, Lobby Lounge and Island Gourmet – will welcome a distinguished lineup of guest chefs, each presenting limited-time menus that highlight their individual philosophies while engaging in creative exchange with the hotel’s culinary teams.
The curated series opens at one Michelin-starred Restaurant Petrus with a thought-provoking collaboration between executive chef Uwe Opocensky and acclaimed fermenter and food scientist David Zilber, best known for shaping contemporary fermentation practices during his tenure as Director of the Fermentation Lab at Noma. From now until 7 March, the experience begins with a trio of expressive amuse-bouches, including Opocensky’s “1000 Years / Truffle / Onion” and Walnut, Mushroom and Foie Gras creations, alongside Zilber’s Grasshopper Gilda accented with sweet and sour Chinese white olives. Elsewhere, there’s Napa Cabbage Shu Mai layered with yellow chicken, truffle paste, shrimp tartare and mushroom consommé; Braised Abalone enriched by koji oil, jajang pork and fermented black beans; as well as mains like Guangdong-style dry-aged Duck with blood orange and Wagyu and Pork Belly donabe finished with truffle jus. The meal concludes with a playful interplay of sweet and savoury through Moldy Cannoli filled with tonka bean kombucha ricotta and Opocensky’s nostalgic Charcoal Pineapple Bun paired with caramel butter ice cream. SG
Click here for the full programme list
Where: 88 Queensway, Pacific Place, Supreme Court Road, Central
Ming Court
Award-winning Cantonese restaurant, Ming Court at Cordis, Hong Kong, proudly presents the new limited-time An Ode to Wine” Gourmet Menu. Available from 2 March to 31 May, this exclusive menu features eight meticulously crafted dishes, each infused with premium Chinese and Western wines, offering guests a multi-sensory journey where flavour, fragrance and finesse meet in perfect harmony. Highlights include creations made with house-infused plum wine, Hakka yellow wine, aged rose liqueur, 20-year Fenjiu, as well as Port and Grand Marnier. TW
Where: 6/F, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok
Harbourside at Regent Hong Kong
From 16 to 29 March, Harbourside at Regent Hong Kong will host Kanomsiam, the storied Bangkok institution credited with creating the original Pandan Sweetmelt (Kanom Krok Bai Toey). For 14 days only, Kanomsiam’s team will cook onsite at Harbourside’s dessert corner, showcasing four desserts: Crispy Pandan Sweetmelt (Toei Tood Krob), created exclusively for this collaboration featuring a thinner pancake and an extra-crisp base, with sweetness dialled back to allow the pandan to shine through; Pandan Sweetmelt (Kanom Krok Bai Toey), Kanomsiam’s iconic “green dessert”; Coconut Pancake (Kanom Pang Jee), a traditional Thai sweet reinterpreted without oil for a lightly aromatic exterior and a tender, comforting centre; and Pandan Sweetmelt with Coconut Pudding (Krok Khiao Kathi), a more indulgent variation with pandan sweetmelt wrapped around a silky coconut pudding centre. SG
Where: G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
50 Best Signature Sessions
As Asia’s 50 Best Restaurants heads to Hong Kong for the first time this month, the organisation is presenting 50 Best Signature Sessions, a special series of collaborative dining events taking place from 20 to 26 March across some of Hong Kong’s leading restaurants, in the lead-up to the awards ceremony. This year’s series will bring together acclaimed chefs from restaurants currently featured on the list – including Wing (No.3), Mingles (No.5), Odette (No.7), Onjium (No.10), Caprice (No.18) and Gaggan at Louis Vuitton (No.31) – as well as showcase cross-regional and cross-cultural culinary collaborations, such as Wing X Onjium, Louise X Odette, Caprice X Masque X Gaggan at Louis Vuitton, and The Chinese Library X Ensue.
Click here for the full programme list
See also: #legendeats: Where to find the best sushi omakase in Hong Kong
