The hot happenings in F&B for March

Rosewood Hong Kong

Rosewood Hong Kong is celebrating six years of unrivalled gastronomy, refined beverage craft and world-class hospitality with a new iteration of its “Front Row” campaign. Over the course of the month, the hotel will host a stellar line-up of renowned chefs and culinary experts, introducing diners to a diverse array of flavours from around the globe.

From 12-14 March, Hong Kong's The Butterfly Room and Butterfly Patisserie will be welcoming the acclaimed executive pastry chef Saiko Izawa of Rosewood São Paulo to unveil a unique selection of afternoon tea specials and an exclusive cake creation. An ode to the Izawa's personal journey, the Sakura Blossom Cake is a silky-smooth cream cheese mousse made with pink guava pulp.

For two days only on the 18th, Chaat and Hansik Goo are teaming up to present a collaborative dinner menu of 13 dishes that blend harmoniously Indian and Korean flavours, Pani Puri with Shima Aji and Sour Soy Sauce; Tandoori Local Black Perch with Gochujang and White Kimchi; and Masala Chai BingSu. 

Exclusively for dinner seatings on 20 March, chef Li Chi Wai of The Legacy House will be melding Indian spices into traditional Chinese dishes together with chef Mano Thevar of his eponymous two-Michelin-starred restaurant in Singapore. Special crossover creations include the Goan Spice Xiao Long Bao; Rasam Hot and Sour Soup; and Roast Duck Biryani in Lotus Leaf.

See full list of experiences here

Where: 18 Salisbury Road, Tsim Sha Tsui

Roganic Hong Kong

The Michelin one- and green-star Roganic Hong Kong has reopened at Lee Garden One with a brand-new sharing set menu format, offering diners a more approachable experience and greater choice in their dining journey. Founded on zero-waste principles, the new menus comprise all-new, never-before-seen recipes. The dinner menu, made up of four snacks, four choices of main dishes, three desserts, and three sweet treats, serves dishes like Maitake mousse, Wagyu ox tongue, pickled shemeji, ramson oil; Cured mackerel from Hainan, beetroots, hawthorn, dill; Aged grouper in five flavours, White Dragon sweetcorn, roasted bone, seaweed butter; and Roganic Waffles with Zen Organic Farm figs and fresh yoghurt.

Meanwhile the lunch menu features two snacks, three sharing dishes, and two desserts, with standouts including the Hokkaido Scallop with grilled Oscar peas and pea shell dashi; Dry Aged Guangdong Duck roasted in 100 Flower honey and braised leg with pickled walnut; and seasonal desserts such as Warm 61% Conspiracy Chocolate, Artichoke and Malt.

Also new are the interiors, designed by award-winning local design firm Atelier E. The new design echoes Rogan's approach to zero waste and sustainability, with a focus on locally sourced and sustainable materials - upcycled wood from locally felled trees are weaved throughout the restaurant from the entrance panel to tables, recycled stones and oyster shells make for a beautiful paint finish for the bar counter, and flooring is assembled from skillfully broken and reshaped marble pieces. 

Where: Shop 402-403, 4/F, Lee Garden One, Causeway Bay

Prince and the Peacock

Furthering his exploration of Indian royal cuisine, chef Palash Mitra of Prince and the Peacock has launched The Nawabs of Bengal, available from now to mid April and limited to Monday to Wednesday dinners only. This exclusive menu pays homage to the culinary heritage of the Nawabs of Bengal, known for their opulent feasts and exquisite cuisine during the 18th and 19th centuries. The Ghugni, for example, is a sweet shop-style Bengal gram served with crispy rice flakes, spiced cucumber and Bengali garam masala. A traditional breakfast dish, the Bhaja Maach features pan-fried barramundi belly with Kasundi mustard chutney. There's also the Haser Kaliya, Mitra's interpretation of the Sylheti specialty made of tandoor-cooked goose seekh kebabs simmered in goose stock with fried onions, cashew cream and mint. 

Where: 1/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central

Man Wah

Man Wah at the Mandarin Oriental Hong Kong unveils a new seven-course dinner menu, curated by chef Wong Wing-Keung, paired with an exceptional selection of Asian wines. The menu begins with a trio of appetisers including Man Wah’s signature Barbecued Iberian Pork Loin with Longan Honey, Pickled celtuce with dried plum, and Deep-fried prawn with salted egg yolk. This is complemented by a dry and fruity 2021 Rosé of Merlot, Estate Goichi from Nagano, Japan. 

The next course features Hot and Sour Bird’s Nest Soup with Seafood, followed by either Steamed Lobster, glass noodles with fresh, crispy and black garlic, or Stewed whole South African Abalone with oyster sauce. Guests will also savour Wok-fried Grouper fillet with fresh lily bulb and Red Vinasse sauce, and Poached seasonal vegetable in Supreme broth, and Wagyu Beef Fried Rice, with ginger, pine nuts and soya sauce, paired with the 2020 “Yihu” Cabernet blends from Mystic Island in Shandong. This wine is a 65% Cabernet and 35% Merlot blended red wine with toast and biscuit notes on the nose. The meal concludes with chef Wong's signature Walnut cream with sesame dumpling, traditionally signifying togetherness.

Where: 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central

The Steak House x Kitan In

From 12-14 March, The Steak House at Regent Hong Kong presents A Celebration of Wagyu featuring an exclusive collaboration with Osaka’s celebrated Kitan In. The four-hands dinner will showcase head chef Amine Errkhis of The Steak House (currently No. 101 on the World's 101 Best Steak Restaurants) and Hiroyuki Takeshita, CEO and owner-chef of the Kitan Group, including Osaka’s Kitan In, ranked No. 4 on the Top 20 Japan list of the World's 101 Best Steak Restaurants. Guests can expect a fusion of The Steak House specialities and guest chef Takeshita’s Japanese culinary artistry and acclaimed aged wagyu creations.

Where: G/F, The Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

La Terrace by Louise x Trattoria Felino

Following the success of their first collaboration event last September, La Terrace by Louise will be coming together again with Trattoria Felino at their restaurant for one night only on 12 March. Blending rustic Neapolitan flavours with French flair, the exclusive menu will showcase 12 all-new dishes, including the Fried arancini with Hokkaido scallop tartare; Frittatina with bucatini pasta rolls, cheese fondue, and bresaola; Ravioli with foie gras and beef consommé; Turbot served with Jerusalem artichoke and ceps sabayon; and Hazelnut crepe, flambé au grand Marnier.

Where: G/F, 1-7 Ship Street, Wan Chai

The Chinese Library

Inspired by its recent one-diamong ranking in the Black Pearl Restaurant Guide, The Chinese Library presents its Icons of Flavour tasting menu, a bold celebration of China’s culinary diversity. With options tailored for two, four or six guests, chef Junno Li takes guests on a journey of reimagined Chinese classics, from Cantonese to Sichuan and Peking to Shanghainese, with a contemporary twist. 

Take the Razor Clams with Dual Pepper Infusion. Steamed razor clams, a Cantonese classic, are slow-cooked and paired with a charred Hunan chilli sauce for a distinctive Hunan twist. redefines the classic Cantonese steamed razor clams with a distinctive Hunan twist. Then there's the Steamed Cod with Chinese Chives and Sichuan Pepper, which marries the familiar Cantonese steamed technique with the bold flavours of Sichuan seasoning. 

Other highlights include the Five Flavour Wagyu Beef Ribs, an intricate tapestry of flavours which explores the five core tastes - sour, sweet, bitter, spicy, and salty - symbolising life's diverse complexities; and Rosemary Smoked Roasted Pigeon with Fermented Sauce, slow-marinated for eight hours with fermented black beans, chu hou paste, sweet bean sauce and sesame paste, then roasted over a gentle flame. 

Where: 1/F, Police Headquarters Block, Block 01, Tai Kwun, 10 Hollywood Road, Central

Épure x Whey x Path

Hosted at Épure on 7 and 8 March, Singaporean chefs Aven Lau, Barry Quek of Whey, and Marvas Ng of Path in Singapore are coming together for an exclusive six-hands dinner. Featuring a nine-course menu, the two-night event celebrates friendship through a harmonious blend of Singaporean and Asian flavours, elevated with modern European finesses. Highlights include Shanghainese hairy crab roe with Kyoto soy milk and sea urchin; Tai with chicken rice vinaigrette and caviar, Jeju abalone with dry Assam noodles; Langoustine dumpling with prawn consommé, Fish maw with preserved black beans; Beef short ribs with sambal and "nasi ulam"; and Mao Shan Wang Durian dessert and Yakult mochi.

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

Woobar at W Hong Kong

W Hong Kong’s Woobar has launched the Fukuoka Strawberries Afternoon Tea. Featuring the renowned Fukuoka strawberries, known for their perfect blend of sweetness and acidity, this afternoon tea offers a strawberry-inspired sweet and savory treats, perfectly paired with two glasses of Ruinart Brut Rosé for a spring afternoon delight. Crafted by executive pastry cgef, Pong Ngan, creations include the Uji Matcha Biscuit | Strawberry Mousseline; Parfait | Caramel Pudding, Mille-Feuille, inspired by the classic Napoleon pastry; and Mochi | Crostata Tart, Diplomat Cream, which combines Japanese and French flavours. 

Where: 6/F, 1 Austin Road West, Kowloon Station, Kowloon

Clarence

Clarence unveils an exciting evolution of its signature set menus, expanding its dinner offerings with a selection of new seasonal dishes. Created by head chef Christophe Schmitt, the updated dinner menu allows guests to curate their own meals, selecting from an array of starters, mains and desserts. Starter selections include the Scallop Carpaccio with Horseradish Sauce & Dill Oil; Smoked Salmon Mimosa Egg; Gamberoni with Red Curry & Pistachio Cold Cream; and Hokkaido Sea Urchin with Scrambled Egg & Fennel. 

Main courses are bold and flavour-forward, like the Prawn Risotto with Fennel & Aniseed Shellfish Juice and Beef Fillet & Foie Gras Pithivier. Those looking for a sharing-style feast can opt for the Dover Sole à la Grenobloise or the Argentinian Grain-Fed Prime Rib.

To conclude, the Mont Blanc Chestnut is a French classic, while the Pistachio Cream with Raspberry Coulis & Roasted Pistachios balances nutty depth with a bright tartness. For a more playful yet indulgent ending, the Croffle with Salted Caramel & Normandy Milk Ice Cream is a standout favorite.

Where: 25/F, H Code, 45 Pottinger Street, Central

Test Kitchen

For their 10th anniversary celebrations, culinary platform Test Kitchen is bringing in Madame Ching, the rebellious, bold fusion bistro from Shanghai by award-winning chef Dali, for across two months in March and April. This pop-up will include an intimate chef's table experience for a minimum of eight guests, featuring a seven-course tasting menu of dishes like Currify Me, with wagyu beef arancini, Cantonese curry and parmesan Shaoxing foam; Fire in the Hole, made of phoenix tail prawns, wasabi mayo, flying fish roe and rice cracker; and Captain's Cut, with 72-hour slow-cooked beef short rib, charsiu sauce, truffle daikon potato puree and typhoon shelter crumble. 

Alternatively, guests can indulge in a set menu of tapas-style shared plates every Thursdays to Saturdays from 20 March onwards. Or, on Sundays only, bottomless dim sum brunch with free-flow and disco beats. 

Where: Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun

The St. Regis Bar 

The St. Regis Bar Hong Kong is celebrating its sixth anniversary with the Sip & Savor series.  On 20 March, the bar will welcome the esteemed bar and beverage manager, Paulo Naranjo, from the St. Regis Bar Jakarta, currently ranked No. 88 on Asia's 50 Best Bars for 2024 list. The enchanting evening will showcase a remarkable collaboration between two iconic St. Regis properties, in partnership with Don Julio Por Amor under Moët Hennessy Diego. Featured cocktails include the Lawyer's Sour Deal, a modern twist on a classic Tequila Sour inspired by Adrien Cornelissen van der Donck, the first lawyer in the Dutch colony of New Netherland; and A Settled Trader, which combines Don Julio Blanco tequila infused with cinnamon, Amaretto, Palo Cortado Sherry, fresh lemon, and coconut cream. 

Where: 2/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai

Penfolds

For his final project with Penfolds, Nigo produced a striking design for the winemaker's cabernet sauvignon and shiraz blend. A limited-edition release, Penfolds 65F by Nigo is a 750ml offering that pays tribute to the winery’s heritage. The design takes cues from one of the estate’s most renowned pieces of iconography – the 65-foot-tall (hence the name 65F) red and white chimney that has towered over the winery for nearly a century. Of course, the real magic is inside the bottle. This seamless blend of Cabernet Sauvignon and Shiraz, handpicked from South Australia's best vineyards, is a testament to Penfolds' expertise. Aged in French oak barriques for 12 months, this multi-regional blend is a masterclass in precision and artistry. 

See also: Chef of Hotel Cipriani’s Oro on bringing the Venetian Lagoon's flavours to Singapore