A round-up of our favourite eats and drinks for the month, from seasonal menus, new openings, exclusive collaborations and more
Prince and the Peacock
Prince and the Peacock introduces The Nawabi Brunch, a luxurious new Sunday feast launching 18 January, with subsequent dates on 15 February and 8 March. Curated by chef Palash Mitra and team, the brunch draws inspiration from the opulence and generosity of India’s royal kitchens, reimagining the leisurely banquets once enjoyed by nawabs and maharajas by blending time-honoured recipes with modern finesse.
The experience begins with a royal welcome of either a Rose and Saffron Sherbet, delicately perfumed and served chilled; or Masala Chai Bellini, a sparkling mocktail infused with spiced tea syrup and peach nectar. Next, starters arrive in the spirit of convivial dining, including Sheermal Kakori, melt-in-the-mouth lamb kebabs wrapped in saffron flatbread; Chena Kebab, crumb-fried soft cheese filled with mango chutney; and Royale Daulat Ki Chaat, a refined interplay of whipped yoghurt, spiced potatoes and chickpeas with mint and cumin chutneys.
At the heart of the brunch lies a generous spread of dishes showcasing the breadth of India’s regional cuisines. Highlights include Coastal Egg Curry, with boiled eggs simmered in roasted coconut and tamarind gravy; Macher Jhaal, a bold Bengali fish stew with mustard and dried red chillies; and Murgh Mussallam, a show-stopping centrepiece of roast spring chicken filled with spiced mince and eggs and, for a supplement, finished with a saffron gravy. These are accompanied by Saffron Pulao, Mini Kachori Baskets, Beet Raita Verrines, Flaky Parotta and Garlic Naan, creating a table rich with colour, texture and aroma.
To conclude, desserts are served to share, including Gulab Jamun and Milk Chocolate Cheesecake, and a playful Besan Halwa “soft serve” ice cream with hazelnut and sea salt. Guests may then choose an after-brunch sip of Cardamom Filter Kaapi or Darjeeling Tea with edible gold dust, a final nod to regal indulgence. SG
Where: 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central
Hana No Kumo
Perched high in The Henderson, Hana no Kumo celebrates the artistry of Japanese Kappou cuisine under the stewardship of Kyoto-born chef Ogawa Masaru. Drawing on more than two decades of expertise honed in Michelin-starred kitchens, Ogawa presents ever-evolving seasonal tasting menus with highlights such as as Steamed Abalone and Sea Urchin with Seaweed Sauce, Steamed Egg with Crab Meat Sauce, and black truffle or wagyu beef topped Donabe Rice. Limited to just 24 seats, the interiors draw from Kyoto’s cherry blossom season, featuring floral motifs and shifting pink hues that evoke fleeting sakura blooms. SG
Where: 38/F, The Henderson Summit 38, 2 Murray Road, Central
Trattoria Felino
Slow mornings meet bold flavours at Trattoria Felino’s new Weekend Brunch. Designed for long, relaxed get-togethers, the brunch begins with a parade of unlimited starters, including carbonara egg, tomato bruschetta with burrata cheese and sun-dried tomatoes; hamachi crudo with smoked artichoke dressing; and classic meatballs in tomato ragù.
For mains, guests can take their pick from Felino’s line-up of pasta and signature plates, such as scialatielli with zucchini, pecorino and basil oil; cod fish fillet with vongole in lobster bisque; Iberico pork pluma with carrot purée, date vinegar jus and girolles mushroom; spaghetti with sea urchin, garlic oil and chilli pepper for the seafood lovers; and the brunch exclusive special Veal Milanese “orecchia d’elefante” to share for two.
Round off your experience with either the Neapolitan sfogliatelle with hazelnut sauce or affogatowith vanilla gelato and moka espresso coffee. SG
Where: G/F, 1-7 Ship Street, Wan Chai
Dieci
The latest addition to Central’s dining scene, Dieci (“ten” in Italian) is founder-chef Paolo Olivieri’s love letter to his hometown: Villa San Giovanni in Tuscia. There, life is deeply connected to the rhythms of nature, the harvest of local produce, traditions of hunting, and the strong sense of community from rural living. These peaceful connections can be found all throughout the menu – a concise, one-pager of ten signature, seasonal dishes that change monthly. For example, in the earthy, herby olive oil served with the sourdough; in the wild-foraged notes of black truffle shaved over the Chianina beef tartare; and in the slow-simmered heartiness of the Tuscan wild boar ragù pappardelle. SG
Where: Basement, 29-31 Gough Street, Central
Landau’s
At Landau’s Steakhouse, the focus naturally centres on the selection of beef served at the table. Sourced from different regions, the offerings range from the rich marbling of US Black Angus and the delicate texture of Australian Wagyu, to the clean, pure flavours of Korean beef and Argentinian grass-fed beef. The sauces and house-made flavoured butters are designed to complement rather than overpower, with notes of herbs, red wine, miso and nori adding subtle layers that enhance the depth of the meat. Sides and desserts receive the same level of care, from Hiroshima oyster soup and onion rings to a tiramisu finished with just the right balance. AY
Where: 2/F, Wu Chung House, 213 Queen’s Road East, Wan Chai
Brisa
Brisa is a newly opened café-and-cocktail space built around a dual-identity dining concept. By day, it operates as a café serving specialty coffee; by night, it transforms into a creative cocktail bar with a culinary-driven approach. In collaboration with local chocolate brand Conspiracy Chocolate, Brisa explores layered flavour profiles through both drinks and desserts. Coffee and cocktail enthusiasts alike may want to take note, this thoughtful new destination offers a refined experience with plenty of depth. AY
Where: Shop 301A, Lee Garden One, Causeway Bay
Salisterra
For one month only, The Upper House Hong Kong presents an exclusive cross-House afternoon tea with Mi Xun Teahouse, The Upper House Chengdu’s one-Michelin-starred and the city’s only Michelin Green-Starred restaurant. Rooted in a shared passion for creativity and sustainability, the menu features Sichuan-inspired delicacies ranging from the savoury Yunnan Morel, Lotus Root & Sichuan Sauce to the signature Spinach Noodles with Dan Dan Sauce, Osmanthus Rice Wine Yam Cake, Macaron with Black Sesame Buttercream, and more. SG
Where: 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty
The Lounge at JW Marriott Hotel Hong Kong
JW Marriott Hotel Hong Kong presents the Blossoming Bliss afternoon tea set in collaboration with iconic Finnish design house Marimekko. Set within the sophisticated ambience of The Lounge, the limited-edition experience artfully translates Marimekko’s bold colour palette and Nordic heritage through a masterfully curated selection of sweet and savoury creations.
The former’s offerings are a visual ode to the unique colour palette of Marimekko’s newly launched spring 2026 home collection. Think, Strawberry Inspiration, which the sakura pink from the Unikko print in a delicate almond sponge layered with strawberry confit and luscious strawberry namelaka; and, the velvety Blueberry Yoghurt Cheese, paired with a light yoghurt cheese crème with a compote of sweet blueberries for a taste reminiscent of a Nordic forest.
The savouries, on the other hand, reimagine traditional Nordic flavours with a contemporary flair. Like, the Skagen and Tobiko Tart, featuring a classic Scandinavian shrimp salad topped with shimmering tobiko; Norwegian Smoked Salmon with Fresh Chives, where silky salmon meets soft blinis; and quintessential Nordic dish of Pickled Herring Fillet.
To extend the celebration, an exclusive room package is also available, perfect for guests seeking a memorable urban retreat. SG
Where: Lobby, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty
LMO Freshly Baked
For its first Tastemaker collaboration of the year, LMO Freshly Baked has tapped The Aubrey, the celebrated Japanese izakaya from its sister property, Mandarin Oriental, Hong Kong. Available till the end of the month, the limited-time menu showcases a new expression of The Aubrey’s food philosophy in a refined grab-and-go format, with items like the Chicken Sando, layered with a house-made tonkatsu-style sauce, finely shredded cabbage and soft Japanese milk bread; Whisky & Tea Cured and Smoked Salmon Salad served with mixed greens and finished with a lemon and soy sauce dressing that brings brightness and umami; comforting and warming Seafood Miso Soup; and Wagyu Curry Pie, featuring a flaky puff pastry filled with wagyu beef, onion, carrot and potato, simmered with garlic, ginger, sake and curry spices. SG
Where: Shop 237, 2/F, Landmark Atrium, 15 Queen’s Road Central, Central
Shake Shack
For the new year, Shake Shack unveils two all-new menu items. Designed to offer customers a wider variety of protein options, the Crispy Shrimp is made with ASC-certified vannamei shrimp, perfectly fried to a crisp and served with their signature Spicy ShackSauce for dipping and a lemon wedge on the side. To complement, the Avocado Shake is a nutty, indulgent blend of vanilla custard, avocado and coconut water, topped with fresh avocado slices for added creaminess.
Shake Shack has also brought back its popular Hot Honey menu, featuring the Hot Honey Chicken and Hot Honey Fries. Sweetly savoury yet refreshing, the former is made with a hot honey-glazed crispy chicken topped with cabbage and green apple slaw on a toasted potato bun. Meanwhile the latter is Shack’s signature crinkle-cut fries coated in spicy seasoning and paired with the hot honey sauce. SG
Where: All Shacks in Hong Kong and Macau
Sugar
A longtime neighbourhood gem and one of the city’s favourite rooftop hangouts, the iconic Sugar at East Hong Kong has returned with a refreshed look and brand-new concept, centred on a creative cocktail line-up inspired by Asian cinematic staples.
Crafted by award-winning resident mixologist Alvin Ching, The Golden Age menu captures celebrated scenes in Asian cinema through its ingredients, presentation and aroma. Initial D nods to Takumi Fujiwara’s tofu deliveries in the form of a creamy homemade soya ice cream crafted from Vitasoy’s malted soyabean milk, topped with a pour-over of vodka and hazelnut liqueur. In Chungking Express, Wong Kar-wai’s signature canned pineapple motif finds new life as a citrusy, Japanese gin-based cocktail with tropical, floral balance. Kung Fu Hustle reflects the protagonist’s transformative journey with earthy, plummy notes and a lollipop finish. Other tributes include The Lucky Guy, Fly Me to Polaris, In the Mood for Love, and Internal Affairs. SG
Where: 32/F, East Hong Kong, 29 Taikoo Shing Road, Tai Koo
