A round up of Easter specials
The Baker & The Bottleman
The Baker & The Bottleman celebrates the season with a line-up of playful limited-time Easter specials spanning the bakery counter and upstairs restaurant.
Available from 3 to 7 April, the bakery unveils the Hot Cross Doughnut, a reimagination of the Easter favourite, made with sourdough doughnuts filled with a delicately spiced cream and topped with icing, offering a light yet indulgent take on the traditional hot cross bun. Meanwhile, the upstairs restaurant presents two Easter-exclusive brunch specials: Soft Shell Crab Burger, featuring light and crispy soft shell crab glazed with sweet chilli in Korean style, layered with butter lettuce and served on toasted brioche bun; and Lobster Benedict, featuring butter-poached lobster paired with perfectly cooked eggs and silky hollandaise, served atop a toasted croissant for a rich and luxurious Easter brunch indulgence. Available as part of the popular All Day Set, both dishes are served with a choice of side dishes and a beverage.
On the sweet end, there’s the Hot Cross Doughnut Dessert, a warm, plated version of the bakery special, served with salted caramel sauce and vanilla ice cream for a decadent finish. For a fun, interactive treat, the DIY Easter Shortbread Cookies set includes Easter shortbread cookies, frosting and decorative toppings for guests to decorate and enjoy at the table, or at home.
Where: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai
Grissini
Celebrate Easter in style at Grissini, the iconic Italian institution. During brunch on 4 and 5 April – featuring a selection of antipasti, piatti principali and dolce for guests to take their pick from – every table will receive a beautifully wrapped chocolate Easter egg as a festive gift, as well as a chance to win a special prize at the mid service Easter lottery. Prizes include Chef’s Seasonal Dinner Set Menu for 2, Grissini Signature Roman Clay Pot Baked Chicken with Morel Mushrooms and Grissini Signature Tiramisu All’ Amaretto.
Where: 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai
Restaurant Petrus
One-Michelin-starred Restaurant Petrus elevates Easter dining to new heights with an exclusive Easter Set Lunch and Dinner to showcase seasonal ingredients, paired with the restaurant’s ambience, polished guéridon service and classical design. Available from 3 to 5 April, the multi-course menu begins with Initial Egg, a dish of aged potato, tender leek and aromatic black truffle, to set the tone for the meal ahead. But the centrepiece of the table is chef Uwe Opocensky’s Roast French Baby Lamb Rack, alongside a velvety purée of baby artichoke and tangy-sweet condiment of dried apricots. Concluding the meal is a playful take of the Easter Egg, which brings together a trifecta of chocolate, hazelnut and caramel.
Where: Level 56, Pacific Place, Supreme Court Road, Central
Regent Hong Kong
At Regent Hong Kong, Easter becomes a celebration of flavour, craftsmanship and conviviality.
Available on the Regent eShop, executive pastry chef Andy Yeung introduces a pair of Easter creations that elevate chocolate into an art form. Inspired by the ebb and flow of the harbour and the poetic arrival of spring, each piece unites exceptional cacao with sculptural elegance – an homage to craftsmanship, origin and imagination. Ocean Pearl pays tribute to the harbour’s rhythmic tides with its sculpted curves, crafted with 73% Trinitario dark chocolate from Jamaica’s fertile highlands. Meanwhile, Petal Dream captures the moment early blooms open to the sun, with 43% milk chocolate from Madagascar’s Sambirano Valley.
Elsewhere, Harbourside presents a fresh market-inspired celebration. A seasonal highlight, A Trio of Easter Lamb, is crafted as a culinary journey that reflects the spirit of Easter – renewal, generosity and shared celebration. It unfolds in three expressions: a golden, buttery Lamb Wellington; an aromatic herb-crusted rack of lamb scented with garlic and rosemary; and a comforting honey mustard-roasted lamb leg, accompanied by a whole pineapple slowly roasted with cinnamon and rum for gentle warmth.
At The Steak House, charcoal-grilled mastery takes centre stage, complemented by thoughtful starters, an abundant salad bar and indulgent desserts. Easter Sunday is marked by the Grilled Lumina Lamb Saddle, presented tableside.
Debuting on Easter Saturday, Nobu Hong Kong introduces a new Saturday semi‑buffet brunch that brings together signature Nobu flavours with the hotel’s cinematic harbourviews. The sushi bar presents an abundant selection of salads, sashimi, nigiri and maki, featuring no fewer than eighteen varieties. Guests may then choose from Nobu’s most beloved main courses, including the iconic Black Cod Miso and the dramatic Flambé A5 Japanese Wagyu, each prepared with the artistry and elegance synonymous with the Nobu experience.
Where: 18 Salisbury Rd, Tsim Sha Tsui
Le Garçon Saigon
Le Garçon Saigon is celebrating the occasion with a vibrant selection of five Easter specials – each a tribute to the humble egg, a symbol of new life and the heart of Saigonese comfort food. This includes the Saigon Soft Shell Crab Omelette, filled with lettuce, Vietnamese mixed herbs, tomato, onion, spring onion, nuoc cham and fried shallows; Bo Ne, featuring USDA rib-eye steak topped with fried egg, chicken liver pate and caramelised onion; crispy Bahn Xeo; Sweet Potato Egg Rocket Salad tossed in tamarind fish sauce and spring onion oil; and Coffee Condensed Milk Creme Brulee for a sweet finish.
Where: G/F, 12-18 Wing Fung Street, Wan Chai
See also: #legendeats: Foodie guide to Asia’s 50 Best Restaurants 2026 winner city
