Where and what to eat this February

Yong Fu

This season, executive chef Liu Zhen of one-Michelin-starred Yong Fu unveils an array of seasonal a la carte dishes. From the appetisers, there's the Ningbo Salted Raw Crab, Chinese Baby Mustard Green with Sesame Oil, Braised Kohlrabi with Ningbo Flavour, and Northern Great Tellin Clam in Ginger and Chinese Wine Sauce.

For main courses, the Baked Swimming Crab with Minced Pork and Ningbo-style Soybean Paste is rich in flavours, featuring sweet crab meat, fragrant minced pork, and fermented soybean paste baked in a clay pot, then garnished with fresh chives. The Dry-braised Pomfret with Fermented Chilli Sauce and Celery is prepared using the chef's special dry frying and braising techniques. Stir-fried River Shrimp with Preserved Potherb Mustard and Seasonal Vegetables is enhanced by lily bulbs or fresh lotus seeds for added sweetness and texture. Lastly, the Stir-fried Yin Tiao with Wild Mushroom and Preserved Pork is a unique dish made with yin tiao from Henan, Yunnan mushroom sauce, and homemade preserved pork with a crisp and tender texture.

Also introduced alongside is a brand new Executive Lunch experience. This lunchtime feast includes a total of 10 dishes and is available to order exclusively in the main dining room for a minimum of two guests. 

Where: Shop 2, G/F & 1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai

Holt's Café

From 26 to 27 February, Rosewood Hong Kong's all-day dining venue will be playing host to venerable snake soup restaurant Ser Wong Fun. Serving as a celebration of the Year of the Snake, the limited-time pop-up menu will feature six time-honoured dishes, including the warming Assorted Snake Soup with Fish Maw; Deep-fried Sliced Snake with Abalone Congee and Pork Tripe, Braised Fish Head in Claypot with ginger and miso sauce; sautéed Qingyuan Chicken with Pork Kidney with bell pepper black bean sauce; Deep-Fried Pork Spareribs with glutinous rice cake in orange wine; and Steamed Whole Crab with salted egg and minced pork. 

Where: 2/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Racines

Executive chef-founder Romain Dupeyre unveils a new winter degustation menu that celebrates the culinary heritage of the South of France and the Mediterranean. The six-course menu opens with Quercy Foie Gras and Ebro River Smoke Eel, featuring a foie gras terrine layered with smoked eel and winter black truffle, served on a salad of Puy lentils alongside French green beans and smoked duck breast with truffle vinaigrette.

Next, the Atlantic John Dory fillet is air-dried for three days to enhance its flavour, and paired with a rich sauce made from its bones and mussel juice. The Tomme Napoleon transforms the classic cheese course into a luxurious fondue, combining melted cheese with white wine reduction and truffle juice. For dessert, the Piedmont Hazelnut is made of a light espuma of butternut pumpkin infused with Frangelico and hazelnut paste, complemented by poached butternut and clementine jam. 

A special menu will be available for one day only on Valentine's Day, featuring highlights from the winter menu and special additions like fire-torched Mediterranean Tuna; Hokkaido Uni; Loctudy Langoustine; and a choice of Sologne Venison or Racines’ signature Brittany Pigeon as a main course. 

On 21 and 22 February, chef Julien Perraudin of Quince Saigon and Quince Bangkok will be coming to Racines, promising a remarkable menu featuring standout dishes from both chefs. Like, the Atlantic Razor Clams and Tarbouriech Oyster by Dupeyre, alongside Polmard Beef, Brittany Blue Lobster, and Racan Pigeon by Perraudin. Together, they will also present a special collaborative dish, the Brillat-Savarin, showcasing their shared passion for Mediterranean flavours and culinary innovation.

Where: G/F, 22 Upper Station Street, Sheung Wan

SOMM

To welcome spring, French neo-bistro restaurant SOMM at The Landmark Mandarin Oriental, Hong Kong, has revitalised their beloved SOMMkind of Brunch with seasonal ingredients. Featuring a choice of a la carte mains and desserts, accompanied by a 90-minute free-flow of sommelier's recommendations, the feast begins with a selection of starters for sharing. Seasonal main courses follow, like the The Poached “KIN Eggs” on English Muffin with Black Truffle Butter, Green Vegetables, Hollandaise Sauce & Crispy Belota; locally sourced Yellow Chicken, Chicken Jus & Black Trumpet Mushroom, Caramel Salsify Fondant Potatoes, Brown Butter Umami Sabayon; and Dry Aged Challans Duck Breast with Sansho, Beetroot with Shiso, Cherry & Maury Reduction. Brunch concludes on a sweet note with desserts like Japanese style Pancakes with Banana with Toasted Pecan Nuts, Dark Okinawa Sugar Syrup & Sudachi, or the signature Abinao Chocolate Souffle with Cacao Sorbet.

Alongside this, SOMM introduces a new statement Green Tea Tiramisu Sharing Bowl, available for pre-order on the hotel's eShop now and pick up from 17 February onwards with limited quantity. Crafted by executive pastry chef Carles Codina, each spoonful is pure indulgence, with fluffy layers of mascarpone cheese and sponge cake soaked in a green tea sauce made from premium Japanese matcha.

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

Tozzo

Tozzo - the contemporary Italian-Japanese all-day pastry café led by head pastry chef and founder, Fabio Bardi - delights guests with all-new seasonal creations.

Crafted with ingredients sourced globally, the line-up of new gelato flavours include Chocolate Cake, which combines Chocolaterie de l’Opera rare-origin chocolate with chocolate cake chunks; Madagascar Vanilla Pudding, a decadent blend of Japanese egg custard with fragrant vanilla; Strawberry, made with vibrant Camarosa's and Senga Segana's; Osaka Black Sesame; Pistachio Deluxe, featuring rich Sicilian pistachios paired with pistachio nougat; Sicilian Mandarin Sorbet; and Banana Toffee, the perfect balance of fresh bananas, caramel chunks and cookie crumbs. 

Tozzo also introduces a series of new handcrafted pastries. Tozzo is made of pear and vanilla compote, almond cake and hazelnut praline, all dipped in rich chocolate. The Caramel Cappucino Tart features a buttery tart shell, filled with caramel cream, almond sponge and coffee-infused whipped cream. Tart and decadent, the Raspberry Vanilla St. Honore is a combination of custard-filled choux, raspberry compote, vanilla Chantilly and homemade butter puff pastry. Last but not least, the flourless Chocolate Flower cake is paired with whipped chocolate cream.

Perfect for celebrations, Tozzo's collection of full-sized cakes sees new additions such as the Classic Vanilla, Yuzu and Strawberries Millefeuille, Lemon Olive Oil Millefeuille, Classic Hazelnut Cream Gelato Cake, and Banana and Strawberry Gelato Cake.

Where: 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central, Hong Kong (Access through Gallery Gate on Old Bailey Street)

Mandarin Oriental, Hong Kong

This Valentine’s Day, indulge in timeless romance at Mandarin Oriental, Hong Kong.

The award-winning pastry team at Mandarin Cake Shop has crafted a selection of sweet treats for that special someone, including the Sweet Heart, a strawberry compote and dark chocolate mousse cake with almond dacquoise; Teddy Bear Chocolate Heart; and Valentine's Day Raspberry Vanilla Cream Cake with Rose.

Alternatively, book a table at one of the hotel's restaurants. For an intimate dining experience, executive chef Robin Zavou of The Krug Room, created in partnership with the House of Krug, will curate a bespoke menu using the finest ingredients paired with the world’s most prestigious champagne.

Next door, the one-Michelin-starred Mandarin Grill + Bar has created an exquisite five-course menu. It begins with a glass of rose champagne, followed by Red Prawn, with green apple salad, salted egg espuma and caviar; then the restaurant’s signature Japanese Hokkaido Scallop. For mains, guests can choose from Seabass or Duck. To finish is a sweet Rosé dessert with champagne, Tahitian vanilla and strawberry.

Where: 5 Connaught Road, Central

LALA

Michelin-starred Chef Franckelie Laloum and hospitality visionary Michael Larkin brings French dining to Central's Lyndhurst Terrace with LALA. A nod to the first two letters of their surnames, the name embodies the fun and welcoming vibe that awaits guests inside. The menu is a love letter to the classics, featuring dishes like Parsley Garlic Frog Legs; Duck, Poultry, Paté En Croute; Sweetbread, Langoustine, Vol Au Vent; and Charcoaled Grill Turbot, Hollandaise Sauce. Each is prepared with precision, care and a lighter touch for modern palates. 

Where: G/F, 29 Lyndhurst Terrace, Central

Salisterra 

Created by Salisterra’s culinary advisor chef Ricardo Chaneton of the one-Michelin-starred Mono, the new seasonal menu captures the essence of the Mediterranean with highlights including the Spring Chicken marinated in citrus and served with perilla and fennel orange sauce; Prawn al Ajillo presented with puy lentil stew and Provençal herbs; and Meloso Rice paired with roasted sweetbread, fava beans and green peas. The new vegetable selection is equally indulgent and flavourful, like the Roasted Padron Peppers with house spices, and Marinated Leek complemented with romesco sauce and hazelnuts. 

Come tea time, Salisterra has collaborated with British lifestyle brand Bamford to present the Salisterra x Bamford Afternoon Tea, inspired by its Woodland Moss EDP fragrance. Featuring earthy patchouli complemented by aromatic notes of sage, angelica and rose, the afternoon tea echoes the fragrance with sweet and savoury bites including Pork & Apple Sausage Roll with rosemary, Duck Leg Pie with sage, Forest Moss Cake, and Apple and Geranium Macaron. 

With Valentine's Day coming up, Salisterra has also curated a five-course menu to elevate the celebration. Savour Crudo di Pesce marinated in blood orange sauce, followed by langoustine and artichoke Tortellini, and a choice of main. Conclude with Paris-Brest.

Where: 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty

Shake Shack

Available only until 16 March, the Fish Shack celebrates Shake Shack's seventh anniversary in Hong Kong by honouring the city's rich heritage from a fishing village to the world-renowned culinary destination it is today. The brand's first-ever seafood menu item, it is crafted from a Marine Stewardship Council (MSC) certified hoki fillet dipped in beer batter and coated in a flavorful spice blend. Nestled atop a crisp bed of cabbage slaw, it is complemented by crunchy pickles, Shack-made tartar sauce, and served on a pillowy potato bun with a zesty lemon wedge on the side.

Where: All Shake Shacks in Hong Kong

Ralph's Coffee

In celebration of its new opening at Pacific Place and the romantic spirit of Valentine's, Ralph's Coffee has joined hands with The Bakerism to introduce the Ralph's Coffee Shortcake with Praline Crunch. Only on offer from 13 to 16 February, this sweet treat features a rich coffee cream made from the finest Ralph’s Coffee beans, paired with Nakazawa Hokkaido 47 fresh cream, and a crunchy praline and kataifi layer for the perfect balance of textures and flavours.

Where: Shop 100A, Level 1, Pacific Place, 88 Queensway, Admiralty

Bar Q88

Bar Q88 at JW Marriott Hotel Hong Kong has reopened after a stylish renovation with a new Flavours cocktail menu inspired by the tangram. Curated by bar manager Simon Kong, the menu features 15 innovative cocktails in seven varieties distinguished by depth of flavour. Each pays homage to a classic cocktail, like Crystal Ball, a reinvented Bees' Knees with osmanthus-infused gin, Luxardo Bitter Bianco, plum sauce, lemon and honey; Crazy! Love Apple, a twist on the Tomato Martini featuring cucumber, tomato, Worcestershire sauce, Tried & True Vodka and finishing sprays of mushroom; and Rainforest's Rain, a variation of the Sweet Manhattan made with Mackintosh Blended Malt Scotch Whisky, Ferrand Original 1840 Cognac, St. George Absinthe, Hinoki Bitters, Pinot Noir and more. 

Where: Lobby Level, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty

Penfolds

Australian wine house Penfolds unveils Grange La Chapelle 2021. The first time in history that Penfolds' flagship Grange has been blended with another winemaker’s product, Grange La Chapelle 2021 emerged from a long-standing friendship between Caroline Frey, chief winemaker and vigneron at La Chapelle, and Peter Gago, chief winemaker at Penfolds Grange. The resulting wine combines the characteristics of French Syrah and Australian Shiraz - two styles that share common roots but have diverged in expression due to their different geographical and cultural terroirs. 

See also: Where to eat in Hong Kong in February 2025