A round-up of our favourite eats and drinks for the month

The Baker & The Bottleman

The Baker & The Bottleman introduces a trio of weekly evening activations designed to bring guests together over comforting classics, generous portions, and great value.

On Tuesdays, burgers takes centre stage with the Tuesday Burger Club. A love letter to premium local beef, the Hong Kong Yellow Cow Burger delivers a rich flavour and perfectly juicy bite, while the Sichuan Hot Chicken Burger is a spicy, addictive take on fried chicken, layered with punchy heat and crisp textures. Don’t miss the TBTB Fish Burger, a signature on the menu with golden, flaky fish fillet paired with house-made sauces.

Thursdays bring a polished take on the classic fish and chips. The TBTB Barramundi Fish & Chips features crisp battered fish served with golden fries and a delicately spiced pink pepper tartare. Wash it down with a complimentary beer or soft drink, because some traditions are worth keeping.

Last but not least, Saturdays are all about good beef and good company, with a line-up of premium cuts llike
M4 Southern Grain Rump Cap (6 oz), M4+ Grass Fed Wagyu Bavette Steak (6 oz) and USA SRF Wagyu Chuck Eye (370g / 13 oz, for two). All steak orders come with all-you-can-eat fries, perfect for relaxed, long dinners with friends and family.

Where: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai

Lobster Bar & Grill

For two nights only on 22 and 23 April, Lobster Bar & Grill at Island Shangri-La welcomes Bangkok’s cult Parisian neo-bistro iODE for its first-ever international collaboration, marking the restaurant’s debut in Hong Kong. The six-course dinner features a series of collaborative bites followed by dishes like Dry-Aged Seabream Sashimi with yuzu kosho and pink peppercorn, a richly indulgent Bone Marrow with uni and yellow wine sabayon, and a standout Langoustine paired with entrecôte sauce, bisque and fennel salad that showcase iODE’s inventive, seafood-driven French cuisine.

Lobster Bar responds with dishes that reflect its refined brasserie sensibility, such as Lobster with beetroot, horseradish and dill, and a locally inspired Grilled Turbot “Typhoon Shelter” with celtuce and broccolini, anchoring the menu firmly in Hong Kong.

Where: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central

Saicho x Grand Hyatt Hong Kong

This spring and summer, Saicho partners with Grand Hyatt Hong Kong on two seasonal experiences that consider sparkling tea through the lens of pastry, pairing and occasion. Running from 13 April to 28 June 2026, the collaboration takes shape across Chocolatier and Tiffin, where Saicho’s single-origin sparkling teas are presented in formats that speak to both gifting and the more unhurried pleasures of the table.

At Chocolatier, executive pastry chef Kevin Chiu presents À Pastry & À Pétillant, a limited-edition dual-branded takeaway gift box created exclusively for the Grand Hyatt. The collection includes Candied Ginger Madeleine, Vanilla Crème with Mandarin Orange Confit; Vanilla Apple Mousse, Elderflower Lychee Confit with Almond Biscuit; Dark Chocolate, Hazelnut Praline & Salted Caramel Tart; and Honey Crème with Apricot Confit Roll Cake. Each reflects the profile of a Saicho expression – Darjeeling, Jasmine, Hojicha and the newly launched Osmanthus.

Over the same period, Tiffin will host Spring Sparkle Afternoon Tea. Also created by chef Chiu, the afternoon tea menu moves across sweet and savoury tiers, with highlights such as Yuzu Cheesecake, Honey Apricot Confit; Baked Vanilla Custard Tart, Strawberry; Crab Meat Salad Tart, Osmanthus Tea Jelly; Roasted Heirloom Carrot Sandwich, Darjeeling Orange Marmalade; and Fresh Lobster Salad, Butter Lettuce, Superior Oscietra Caviar. For every two afternoon tea sets ordered, guests will receive a complimentary 200ml tea bottle of Saicho Darjeeling, Hojicha, Jasmine or Osmanthus, which guests may enjoy with their afternoon tea or take home for indulgence.

Where: 1 Harbour Road, Wan Chai

Plaisance by Mauro Colagreco

Plaisance by Mauro Colagreco celebrates the arrival of spring with its six-course Signature Citrus Menu. Inspired by chef Mauro Colagreco’s deep passion of citrus fruits from Menton – the town where his three-Michelin-starred restaurant Mirazur sits – the menu reflects his hyper-seasonal and seed-to-table philosophy, featuring seasonal citrus fruits and local produce.

Where: 1/F, 1 Duddell Street, Central

L’Envol

Since opening, caviar has defined L’Envol’s soul. Now, as the hotel celebrates its seventh anniversary, the two-Michelin-starred and Black Pearl one-diamond rated French fine dining restaurant will host an exquisite Caviar & Champagne Soirée. An intimate one-night-only dinner on 16 April, the menu artfully showcases caviar’s versatility across textures and temperatures, with each course paired with Champagne to heighten the experience. The evening begins with an exclusive caviar degustation session, featuring five different varieties served in the classic “Russian Style”, followed by a carefully composed four-course caviar menu that completes the indulgent journey.

Where: 3/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai

Also see: #legendeats: Foodie guide to Asia’s 50 Best Restaurants 2026 winner city