The new eats and drinks to look out for this month

Rosewood Hong Kong

Rosewood Hong Kong is celebrating five years of unrivalled gastronomy, refined beverage craft and world-class hospitality with the “Rosewood Front Row” campaign. Over the course of 12 days from 19 to 30 March, the hotel will host a total of three masterclasses, 10 culinary and beverage collabs and pop-ups, and three exclusive wine dinners.

From March 19 to 21, the acclaimed chef Natsuko Shoji from Tokyo’s Eté will be bringing her signature mango cake, limited to 30 per day, to Butterfly Patisserie.

For three days only, starting on the 20th, Holt’s Café will be joining forces with the renowned Hop Sze Restaurant in Sai Wan Ho, showcasing nostalgic local dishes that hold a special place in the hearts of Hongkongers.

Chef Li Chi Wai of The Legacy House will be celebrating all things Cantonese with “The Taste of Lingan”, a six hands dinner with Bill Feng of Lingnan House in Rosewood Guangzhou, and Justin Tan representing Rosewood Beijing’s The House of Dynasties, taking place between March 21 and 23. All with origins in the Guangzhou Province, the three chefs will be cooking up a special six-course set lunch or an eight-course set dinner, featuring their signature seasonal dishes.

See full list of experiences here

Where: 18 Salisbury Road, Tsim Sha Tsui

Ming Pavillion

Island Shangri-La is paying homage to the rich heritage of Hokkien cuisine with Ming Pavillion. Inspired by the abundant landscapes of Fujian province and its vibrant cultural legacy, head chef Jack Lam Yeung brings to life Hokkien culinary traditions – characterised by its emphasis on fresh, seasonal ingredients, delicate flavours and intricate time-honoured cooking techniques – through creations such as the deep-fried five-spice pork roll, originating from the Minnan region of Fujian province; Xiamen-style “popiah”, featuring fresh cabbage, carrots, fatty pork, and shrimp, and enriched with Alaskan crab, pork lard, and peanut candy; and steamed mud crab with glutinous rice.

Complementing the culinary offerings, the tea program at Ming Pavilion features a selection of 18 Chinese teas, including 14 varieties from Fujian, meticulously curated by tea master Tiffany Chan.

Where: Level 8, Pacific Place, Supreme Court Road, Admiralty

Somm

The #SOMMWinetoDine East Meets West series returns with an exciting collaboration featuring chefs Richard Ekkebus and Stanley Poon of Somm, and Ryota Kanesawa of the one-starred Ryota Kappou Modern. Exclusively available on March 16, guests can look forward to a delectable medley of East meets West flavours. To kick off will be a homemade karasumi mochi and beef tartare with avocado, aji amarillo and quinoa. Highlights to follow include the temarisushi from Kumamoto, filled with kuruma ebi, sakura seabream and bamboo shoot; red wine marinated foie gras terrine with Tasmanian cherries; and surf clam chawanmushi with green pea and lemon soy sauce.

Where: 7/F, The Landmark Mandarin Oriental The Landmark, 15 Queen’s Road Central, Central

Plaisance by Mauro Colagreco

Experience Menton’s famed “citrus carnival” at the eco-responsible, ocean-inspired Plaisance by Mauro Colagreco, where from March 25 to 27, the acclaimed chef Mauro Colagreco will be curating a special citrus carnival lunch and dinner menu. Inspired by the diverse range of citrus varieties found in the Menton garden, the menus serve as an ode to nature and a tribute to the beauty of our biodiversity.

Where: 1/F, G/F and Basement, 1 Duddell Street, Central

BaseHall

BaseHall welcomes four new members to its family.

At BaseHall 01, Nocino, the casual Swiss-Italian restaurant in Tai Hang, invites guests to immerse themselves in the homely flavours of its kitchen. Begin with appetisers such as wagyu beef tartare and Hermina’s barley soup with smoked speck, root vegetables and pearl barley. Mains include options of pastas like casarecce, a brown crab cacio e pepe; pappardelle, featuring eight-hour beef cheek and pickled walnut ragu; and gigli, a vegetarian pasta with basil and parsley pesto and cheese foam. Round off the meal with Nocino’s signature odette tiramisu.

Next door at BaseHall 02, Don Bowls & Rolls by Sushi Fujimoto furthers its chef-founder Kenichi Fujimoto’s vision of showcasing the best of seasonal Japanese produce with a casual but delectable selection of donburi (rice bowls), hand rolls and bar snacks. Available for grab-and-go or dining in, highlights include “don bowls” like negi toro don and sukiyaki wagyu beef don; salmon roe hand roll and sea urchin hand roll: and bar snacks such as edamame and takoyaki.

Operated by a husband and wife duo, Michelin Bib Gourmand Twins Liangpi brings its signature handcrafted liangpi, or “cold skin” noodles, to BaseHall 02. Aside from the classic liangpi, Twins Liangpi also offers innovative twists, incorporating modern ingredients and creative flavours

Lastly, Pinky Bakery, a beloved local cafe specialising in preservative-free bakes adds its wholesome touch to the line-up. Their selection at BaseHall 02 includes hand-crafted bagels, as well as muffins in flavours of banana earl grey and taro mochi. Savour alongside chocolate almond cookies and a bottle of fresh juice.

Where: LG/F, Jardine House, 1 Connaught Place, Central

Carlyle & Co

The private members’ club is welcoming two of Thailand’s most celebrated chefs, Saki Hoshino and Napol ‘Joe’ Jantraget, of Bangkok’s Samlor and Michelin-starred Nawa, for a four-night pop-up at the Club. The collaboration will feature two specially designed menus: one from the street food-inspired Samlor, served between March 20 to 23 in the Bar & Lounge; and another inspired by the fine-dining ethos of Nawa. The latter will be available for two nights on March 22 and 23 in the Chef’s Table, showcasing Hoshino and Jantraget’s innovative approach to Thai cuisine, which pairs traditional and classic recipes together with modern techniques for bold, innovative flavours.

Where: Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui

Donovan by Donovan Cooke

Chefs Donovan Cooke and Roland Schuller join forces to present “Chef Donovan Cooke & Roland Schuller Private Table” from March 13 to 16. The four-day only four-course lunch and seven-course dinner menus will feature signatures from the chefs. That includes, from Cooke, his flavoursome tuna tartare from his now-shuttered Ryne in Australia; bressan of pigeon, a specialty of his 90s Melbourne restaurant Est Est Est; and salmon, which has been on his menu for more than three decades. On the other hand, Roland’s creations include the truffle tar from Aspasia, his former restaurant in Tsim Sha Tsui; trio of wagyu, from the now-gone The Drawing Room; and his iconic Spanish red shrimp linguine.

Where: 16/F, Cubus, 1 Kai Ping Road, Causeway Bay

Cathay Pacific x Duddell’s

Following the successful launch of its partnership with Duddell’s in February 2023, Cathay Pacific has partnered with the esteemed restaurant once again to present the next iteration of menus showcasing authentic Cantonese and regional Chinese specialties along with refined classic comfort dishes. These are available to customers travelling in First and Business class on selected long-haul flights departing from Hong Kong. 

On First, the meal begins with an appetiser of crystal pork terrine with black vinegar. Onto the mains, customers can take their pick between the sautéed abalone and chicken with Sichuan pepper and crispy greens; and steamed cod fillets with Chinese ham and shiitake mushrooms. The meal concludes with a black sesame tart with tofu ice cream, inspired by the popular Chinese sweet black sesame soup.

A couple rows down, Business class customers kick off their culinary journey with a Sichuan-style poached chicken with sesame and chilli sauce. Highlights of the mains include the braised pork ribs with hawthorn sauce and green apples. Another option is the hearty slow-cooked braised beef ribs with port wine. A light and dreamy tofu pudding with Hokkaido red bean will complete the experience.

Ankôma

Ankôma, helmed by Hong Kong-born chef Frankie Wong, captures the essence of spring in his new 10-course tasting menu. It begins with the Zuwaigani, a snow crab tartlet with sherry vinegar sheet and battera kombu floss. To follow is Unagi, with foie gras mousse on brioche French toast; Saba, a cured fatty mackerel cured complemented by a zesty green apple and jellyfish salad; and lightly torched Hokkigai, accompanied by ratatouille consommé, chipolata sausage, and coriander. Then, indulge in a buttery pan-fried Hokkaido scallop; a Pasta dish of caviar atop angel hair pasta infused with white truffle paste; lava stone-grilled Lobster; baby Lamb saddle; and roasted local Three Yellow Chicken. To end the set will be a Pistachio dessert and seasonal fruits.

Providing the perfect ambiance for a quick, casual bite is their new terrace space. Guests can choose from Ankôma’s new à la carte menu, as well as request the chef’s table tasting menu items. There are snacks such as the black truffle french fries, lobster roll, and beef sando, and larger plates like steak frites and their signature Three Yellow Chicken with vin jaune sauce and ikura and bannonegi rice.

Where: 5/F, Kam Lung Commercial Centre, 2 Hart Avenue, Tsim Sha Tsui

The Blooms by Épure

Together with the renowned Perrier-Jouët, The Blooms by Épure has launched a floral-themed afternoon tea set, showcasing a delectable array of sweets and savouries that capture the essence of nature’s rejuvenation and celebrate the joyous arrival of spring. Like, the cherry tomato and mascarpone cheese with champagne jelly; red prawn and trout roe with tropical champagne salsa; and strawberry champagne delight. Completing the experience are other delectable French finger pastries such as smoked salmon and potato with crème fraiche; Spanish ham and butternut squash; mini croque monsieur; macarons; and, of course, scones.

Where: Shop 403, 4/F, Ocean Centre, Harbour City, 5 Canton Road, Tsim Sha Tsui

Penfolds

Penfolds’ flagship wine, Grange, receives a limited-edition makeover courtesy of NIGO. Inspired by his first visit to the Magill Estate Winery in 2022, and his time with the Penfolds team reviewing archive material from its history, The Grange by Nigo release includes collectable 750ml (1,500 available) and 1.5L (150 available) gift boxes to house the 2019 Grange, each individually numbered and includes a bandana and bottle neck tag designed by Nigo, plus an authenticity certificate. The design approach pays tribute to Grange in Nigo’s signature style, featuring a bold and colourful grape graphic and Penfolds logo reimaged through Human Made’s iconic typography. 

Draft Land

Draft Land, Asia’s first cocktail on tap bar, has launched its second outpost. Located in the bustling Tang Lung Street, Causeway Bay, it aims to spread the brand’s spirit “to be free” by creating a welcoming space for diverse connections. The bar’s laid back atmosphere is perfect for a midday spirit-free coffee tonic or cocktails to unwind in the evening. With 20 beverage options, guests can sample different flavours to find one that matches their mood. The menu features favourites and exclusive cocktails inspired by Hong Kong flavours. Be sure to try the Watercress Honey, a vodka-based drink that pays tribute to nostalgic herbal teas and the cha chaan teng culture in Hong Kong.

Where: 1-29, Soundwill Plaza II Midtown, Shop D, G/F, Tang Lung St, Causeway Bay

Wakefield Taylors Family Wines

The multi-award winning Wakefield Taylors Family Wines has partnered with Jebsen Wines and Spirits to launch in Hong Kong. The family-run winery has been crafting world-class wines from its estate in the picturesque Clare Valley in South Australia, one of Australia’s oldest wine-producing regions, since 1969. There are a range of six to choose from, including the highest tier “The Legacy”, with a limited annual production of 1080 bottles; The Estate, described as “proper ‘old world’ style”; St. Andrews, named after the historic property first established in 1892, the flagship of the Shiraz collection; and The Pioneer, named in celebration of the pioneering spirit of co-founder and company director Bill Taylor.

Tea WG

Tea WG invites you to savour the fleeting beauty of Kyoto’s most celebrated season with their new limited-edition Sakura! Sakura! Tea. Part of their Grand Mode Tea Collection, this fragrant blend features a scattering of pink petals and green tea for an aromatic and elegant fragrance, while notes of Rainier cherry lend this captivating infusion a lingering floral sweetness. Complete your cup of tea with the Sakura! Sakura! Tea or Cherry Macarons, elegantly crafted with a smooth and crisp pink almond shell, encasing a luscious cherry jam and white chocolate ganache centre.

See also: The Michelin Guide Hong Kong & Macau reveal 10 new Bib Gourmand food establishments