A round-up of our favourite eats and drinks for the month
Blue Box Café
Tiffany & Co. has unveiled its new flagship store at Lee Gardens Three, featuring a dedicated watch salon, curated Home & Accessories space and the highly anticipated Blue Box Café. Helmed by chef Agustin Balbi of the one-Michelin-starred Andō, the Blue Box Café presents an elevated café experience that reimagines classic dishes with local ingredients and techniques. Thoughtfully designed around three distinct moments, the menu flows seamlessly from breakfast through teatime to all-day dining. Highlights include the iconic Breakfast at Tiffany’s (served throughout the day), the elegant and internationally celebrated Tiffany Afternoon Tea and all-day offerings such as the Tiffany Club Sandwich, Lobster with Homemade Linguine and Spanish Red Prawn Rice.
Where: Shop No. G01-G10 & 101-109, G/F & 1/F, Lee Gardens Three, 1 Sunning Road, Causeway Bay
Leela
Leela Hong Kong is presenting an exclusive two-night culinary collaboration with chef Takamasa Osawa of Tokyo’s Michelin Bib Gourmand restaurant, Biryani Osawa, on 24 and 25 June. Making his debut in Hong Kong, the celebrated Japanese biryani specialist will join forces with Leela’s chef-ownder, Manav Tuli, for an immersive exploration of one of India’s most iconic dishes. Limited to 50 guests per evening, this collaboration brings together two chefs who share a profound passion for Indian cuisine and the artistry of biryani.
Unfolding as a carefully curated progression of flavours, the evening will begin with a warming lamb nihari shorba, followed by refined starters like tuna papdi chaat, melt-in-the-mouth lamb galouti kebab with sheermal and masala fish cheek camen with idiyappam.
The centrepiece of the experience is, naturally, the biryani feast. Chef Osawa will present four of his signature creations – including Japanese Unagi and Sancho Biryani, Wagyu Shoulder & Burdock Biryani, Guangdong Duck Biryani and Lobster Biryani – each reflecting his deep expertise and innovative approach. Chef Manav Tuli will contribute his own distinctive interpretation, together showcasing the remarkable regional diversity, layering techniques and spice expressions that make biryani such a versatile and beloved dish.
The evening will conclude with chef Osawa’s Cardamom and Bergamot Peel Phirnee, a thoughtful dessert that reflects his unique culinary perspective.
Where: Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay
The Lobby Lounge, Regent Hong Kong
The Lobby Lounge at Regent Hong Kong brings the vibrant spirit of New York to the heart of Hong Kong with a refined selection of sandwiches and burgers inspired by the city’s character and rhythm. At the centre of the menu is the Mayura Wagyu Pastrami Sandwich, a heartfelt homage to New York’s legendary delicatessen tradition. Born in the late 19th century from immigrant roots and immortalised by institutions such as Katz’s Delicatessen, pastrami on rye remains one of New York’s most enduring culinary symbols. Here, the classic is elevated using premium Mayura Wagyu – slow-cured, delicately smoked and hand-sliced to melting tenderness. Layered in toasted rye with pepper-crusted pastrami, sauerkraut and melted Swiss cheese, the result is both robust and elegantly refined.
Also standout is the indulgent Regent Beef Burger, featuring Australian Wagyu beef topped with black truffle, foie gras and a rich port wine onion compote, balanced by crisp lettuce, tomato and Pommery mustard. For a lighter touch, the Lobster Bun offers sweet Canadian lobster paired with green apple and celery. Other highlights include the Tortilla Wrap with parma ham and mozzarella, and the luxurious Crab Club Sandwich layered with snow crab, avocado, bacon and lime mayonnaise.
Where: Lobby, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
Shanghai Plus
From 25 to 27 June, Shanghai Plus will host a rare eight-hands collaboration dinner featuring four acclaimed Chinese chefs, each representing a distinct regional cuisine: Huaiyang, Cantonese, Chiu Chow and Sichuan. The exclusive event brings together chefs Poon Chun Chiu of Shanghai Plus, Cheung Yat Fung of Beijing’s three-Michelin-starred Chao Shang Chao (Chaoyang), He Zhujun of Shanghai’s one-starred The Blooms of Yue and Tsang Chiu King of Ming Court Wan Chai.
The nine-course menu begins with a trio of appetisers by chef Poon Chun Chiu, including marinated mantis shrimps in sake and Hua Diao wine sauce, smoked vegetarian rolls and scallion soy-glazed fish maw puff. This is followed by his double-boiled superior soup with bird’s nest, stuffed bamboo pith and baby cabbage.
Next, chef Tsang Chiu King presents braised lobster with pepper cream lobster sauce and fried thread bun, while chef He Zhujun of The Blooms of Yue introduces braised giant yellow croaker with pickled long beans alongside Sichuan-style Wagyu beef in signature spiced sauce.
Chef Cheung Yat Fung contributes stuffed pigeon leg with assorted seafood in spicy sauce, before chef Poon returns to conclude the evening with steamed soup dumpling with prawn and honey-glazed Chinese ham with fried bean curd skin and mandarin pancakes, along with an Inaniwa Udon with sea cucumber, wild mushrooms and shrimp roe.
The dinner ends on a sweet note with Salted egg yolk lava balls and Pandan glutinous rice roll.
Where: Shui On Centre, Shop 201, 2/F, 6-8 Harbour Road, Wan Chai
Chaat
Chef de cuisine Gaurav Kuthari ushers in a new chapter at Chaat with a refreshed à la carte menu that celebrates the rich diversity of Indian cuisine while maintaining the restaurant’s signature contemporary elegance. The menu journeys across India’s culinary regions, showcasing iconic dishes from Parsi, Mughal, Rajasthani, Kashmiri and Kerala traditions. Using premium ingredients such as Boston lobster, wild tiger prawns, Wagyu beef and fresh sea bass, each plate honours traditional recipes while adding a refined, modern touch.
Standout creations include the luxurious Lobster Biryani, where saffron-infused aged basmati rice is layered with tender Boston lobster and crowned with a delicate wheat pastry crust. Inspired by Mughal-era techniques, it is fragrant with ginger, garlic, yoghurt, red chilli, saffron and mustard.
Another highlight is the refined Tandoori Rampuri Seabass, drawn from the courtly cuisine of Rampur in Uttar Pradesh. Marinated with Kashmiri red chilli, cumin, cashew, mustard, cream and yoghurt, the sea bass is finished with charcoal smoke to deliver a beautifully aromatic and perfectly balanced dish. The bold Laal Maas, a historic Rajasthani speciality once prepared for Rajput warriors, features tender smoked lamb in a fiery red sauce of red chilli and garlic. It is perfectly complemented by the refreshing Korande Ka Raita, made with Greek yoghurt, karonda (Indian cranberry), black pepper, salt and pomegranate seeds.
Last but not least, naan bread, which originated in Persia and arrived in India with tandoor ovens in the 14th century, is reimagined in the Wagyu Nihari Kulcha as a stuffed kulcha filled with rich wagyu beef marrow and minced beef.
In addition, Chaat continues its mission to elevate Indian gastronomy with a landmark two-night collaboration. On 17 and 18 June, chef Kuthari will join forces with chef Niyati Rao of Mumbai’s trailblazing Ekaa for Contemporary Indian Dialogue, an exclusive eight-course tasting menu. Highlights include Ekaa’s signature 100% Hydration Bread with Mentaiko Cultured Butter, the bold Marathwada featuring uni and mutton brain, alongside Chaat’s decadent Lobster Champagne Curry and Malai Marrow Beef Kulcha.
Where: 5/F, Rosewood Hong Kong, 18 Salisbury Road Tsim Sha Tsui
Dieci
Italian osteria Dieci welcomes summer with a refreshed seasonal menu that reimagines beloved classics with modern techniques and precision while deeply respecting tradition, bringing the restaurant’s “Osteria Futura” philosophy to life.
Highlights include the refined Mozzarella in Carrozza, a Roman classic reimagined as a luxurious deep-fried sandwich filled with creamy mozzarella and prosciutto cotto, layered with garlic mayonnaise and Pecorino for a golden crisp exterior and irresistibly molten centre. Another standout is the elegant Catalana, inspired by Sardinian coastal traditions, featuring fresh local lobster paired with a vibrant salad of Italian cherry tomatoes, sweet yellow tomatoes, and fragrant Tropea onions from Calabria, finished with a bright homemade lemon vinaigrette.
For pasta lovers, the Lasagnetta offers a double-layered lasagna from Emilia-Romagna, elevated with zucchini flowers and Italian summer black truffle before being baked to a bubbling golden crust. The Dentice takes centre stage with grilled dry-aged local star snapper, complemented by a roasted garlic and lemon dressing and delicate Swiss chard.
Rounding off the menu is the Torta di Pane, a heartfelt homemade bread cake co-created with chef May. Rooted in Lombardy tradition and made with upcycled bread and sourdough, it is baked with milk, pine nuts, green apple and chocolate. Served at room temperature with creamy fior di latte ice cream, it makes for a perfect, indulgent finale.
Where: Basement, 29-31 Gough Street, Central
Jean-Pierre
Every summer, as the longest day of the year arrives, Paris comes alive with music. Streets fill with musicians, cafés spill onto pavements and the city pulses with the joyful energy of Fête de la Musique – a vibrant celebration of music, food and togetherness. Jean-Pierre brings this beloved Parisian spirit to Hong Kong for one special evening on 21 June. Inspired by the classic neighbourhood brasseries of Paris, the night will feature live music, exceptional food and the effortless joie de vivre that makes summer in Paris unforgettable. A night to gather, raise a glass, savour great dishes and celebrate the simple pleasure of being together.
See also: The best Pride Month events to celebrate in Hong Kong this June
