A round up of the best eats and drinks, from festive specials to seasonal menus and new openings

Bakehouse

Bakehouse is serving up beloved classics alongside exciting new creations. 

In stores now, the Raspberry Frangipane Tart encases juicy raspberries in a buttery pastry, complemented by delicate almond frangipane and topped with a sprinkle of crunchy pistachios for added texture. 

A traditional German recipe dating back to the 13th century, the soft and chewy Lekbuchen Cookie is made with honey and warming spices like cinnamon and ginger powder, then drizzled with a zesty lemon rum glaze for a festive touch. 

The Irish Coffee Mont Blanc is prepared with a pâte sablée base filled with coffee-whiskey ganache, then topped with layers of chestnut purée and gold leaf, resembling the snow-capped mountain of its namesake.

For a savoury option, consider the Turkey & Cranberry Christmas Pie, which includes roasted dark meat turkey, tart cranberries and chestnuts, all cooked with aromatic port wine, thyme, rosemary and a medley of herbs. 

The Salted Caramel Gingerbread Doughnut is light and fluffy, filled with creamy vanilla custard and dipped in salted caramel glaze. Topping it off is a crunchy gingerbread crumble.

Last but not least, Bakehouse's Sourdough Mince Pie features a signature sourdough croissant pastry filled with spiced rum mincemeat made from raisins, apples and pear. 

Available for pre-order now, with pickup between 13 and 29 December, the Sourdough Panettone is crafted from Caputo Manitoba Oro flour for a rich, airy texture, then leavened with Bakehouse’s cherished sourdough culture, Roger, and packed with plump raisins and candied citrus. Limited to just 70 loaves a day, orders must be made at least five days in advance of your desired pickup date.

From 27 December onwards, the traditional French King Tart, or galette des rois, combines layers of buttery puff pastry with an almond cream filling. This festive showstopper culminates in a fun scavenger hunt for Bakehouse's limited-edition Sourdough Egg Tart fèves (a small porcelain figurine), designed and crafted by Toki Studio.

Where: Wanchai, Soho, Causeway Bay, Tsim Sha Tsui, Stanley and Tung Chung

The Legacy House

Continuing the success of its launch last year, the new Dried Tangerine Peel Menu crafted by Chinese executive chef Li Chi Wai showcases the richness and versatility of chenpi, a highly coveted ingredient from the Guangdong province. Thoughtfully crafted to bring out the best of dried tangerine peel, the eight-course menu features the best chenpi sourced from the city of Xinhui in China, aged between 10 to 50 years, with standouts such as Marinated Mantis Shrimp paired with a rich black garlic sauce and 10-year dried tangerine peel; the collagen-rich Braised Fish Maw Soup, steeped with the head and hooves of a lamb, and 50-year dried tangerine peel for depth of flavour; and Braised Bamboo Pith Roll with lobster and 13-year dried tangerine peel.

Elevate the experience with curated tea pairings, such as 12-Year, Aged Mandarin Orange Peel, Puer Tea, 8-Year, Aged Mandarin Orange Peel, Puer Tea, and 10-Year, Aged Mandarin Orange Peel Tea.

Where: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Magistracy Dining Room

Chef Alyn Williams has revamped the à la carte menu to showcase the best of the seasonal ingredients. Highlights include the Dressed Brighton Beach Crab, a luxurious interpretation of the classic crab salad. Accompanied by toasted crumpets, sweet and tender Dungeness crab meat is dressed in a light house vinaigrette and served with a mayonnaise crafted from brown crabmeat, then finished with a sprinkle of smoked paprika and fresh chives. For those seeking comfort, the Cock-a-Leekie Soup is a hearty bowl of chicken and sherry consommé, enriched with soft leeks and tender chicken suet dumplings infused with fennel and apple. Indulge in the Rib of Beef, expertly carved tableside and supplemented with fluffy Yorkshire puddings, horseradish cream and rich beef jus, epitomising a classic British Sunday roast. Vegetarian options shine with the Baked Potato Dumplings, drizzled with a luxurious preserved Australian summer truffle dressing. Finally, the Soufflé “Arnold Bennett” offers a refined twist on the classic double-baked soufflé, featuring a light and airy texture paired with smoked haddock and creamy leek velouté, paying homage to the iconic “Arnold Bennett” omelette first created at the Savoy Hotel in London by its namesake English novelist.

Offered on Saturday's, the new Afternoon Tea brings a fresh and exciting take on the classic tradition. The menu for two features an array of savoury sandwiches, such as refreshing Cream Cheese & Cucumber Fingers, Coronation Chicken Toasted Crumpets, Prawn Mayonnaise on Toasted Brioche, Ho Lee Fook’s Kurobuta Pork Char Siu Puffs, and the elegant Smoked Salmon Soda Bread enhanced with lemon and crème fraîche. To accompany are warm Cornish and Mixed Dried Fruit Scones served with velvety clotted cream, jams and marmalades. On the sweets side, options include Chocolate and Cherry Choux, zesty Lemon Meringue Tart, Strawberry Eton Mess, and Carrot Cake with Cream Cheese. 

A staple of British dining, the Sunday Roast at the Magistracy begins with four starters for the table, followed by a succulent roast paired with a dessert for each guest. Highlights include the Crispy Crackling Pork Belly and Slow-Cooked Rib of Beef, accompanied by fluffy Yorkshire puddings, roasted vegetables, apple sauce and horseradish cream; Double-Baked Lincolnshire Poacher Soufflé with creamy leek sauce; Three Yellow Chicken Pie nestled in a flaky shortcrust pastry; and Grilled Ora King Salmon, served with a velvety chive beurre blanc.

On 8 and 22 December only, indulge in a festive twist on the Sunday Roast, which will feature dishes like Roasted Bronze Turkey, Shepherd’s Pie filled, and crispy Dover Sole Goujons. To conclude the meal, delight in festive puddings like White Chocolate Panna Cotta with clementine and gingerbread cream, and the showstopper Baked Alaska for two, flambéed tableside for a dramatic flair.

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

Whey

Rooted in sustainability and locality, the new tasting menu at Whey brings together the season's best. Crafted by chef Barry Quek, expect highlights like the Bakkwa Bao, a pork jerky bun filled with a blend of cream cheese, parmesan, black pepper and house-made bakkwa; Asam Laksa Dry Noodles, featuring house-made squid ink noodles tossed in a vibrant asam paste, and crowned with succelent steamed abalone, pickled garlic chives and a sprinkle of Lamma Island dried shrimps; as well as the melt-in-your-mouth Gulai Beef Short Rib, complemented by a celeriac pave resting upon a crisp maitake mushroom tempura dusted with porcini and seaweed powder, and a pickled jackfruit espuma.

Where: UG/F, The Wellington, 198 Wellington Street, Central

Qura Bar and Regent Hong Kong

Capturing the essence of a seasoned adventurer in pursuit of rare encounters and extraordinary experiences, the new Sublime cocktail collection at Qura Bar features eight artisan creations that blend unique flavours to ignite the senses and foster a connection – with yourself and those with whom you share the experience. 

The Kismet, for example, combines edamame and pineapple – an unlikely yet delightful pairing that beautifully complements one another. For Chromatic Cascade, mezcal and peanut butter come together in a process called fat washing, creating a rich and intriguing flavour profile. Then in Framed Emotions, a rectangular frame of isomalt dusted with lime, lemon and raspberry powder echoes the harbourview. 

To accompany the drinks are a series of exquisite dishes inspired by the Riviera. Curated by culinary director Ciro Petrone from Napoli, expect the finest seasonal ingredients, fresh produce, and iconic recipes and influences from the scenic coastal areas of southern France and northern Italy. The small plates are especially noteworthy and include a bright and fresh Purple Artichoke Salad, and rustic Tomato Tart à La Provençal. From the mains, the Roasted Gnocchi is handmade with potatoes from France, wild girolle mushrooms, lardons and chestnuts; while the Veal Loin Milanese is tender and juicy in every bite.

Where: Lobby, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Shun

Shun is the new Japanese fine dining concept at the Four Seasons Hotel. Using the best of seasonal ingredients sourced directly from Japan, chefs Nobuyasu Kamiko and Masashi Hongo combine the art of refined teppanyaki with traditional Edomae-style tempura. At lunch, guests can choose between the Teppanyaki lunch tasting menu and Tempura lunch tasting menu, while dinner presents a combined Teppanyaki and Tempura omakase menu. 

Highlights include chef Kamiko's Chateaubriand, made with carefully selected Kumamoto wagyu cooked to perfection; scallops, fresh from Hakodate, seared to a light crisp and paired with tonburi for a hint of tanginess; and chef Hongo's seasonal sea urchin tempura, wrapped in a specially prepared batter then deep-fried. 

Where: 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central

Ankôma 

For this festive season, Ankôma has specially curated a Festive Tasting Menu and Terrace Festive Menu.

Following a refreshing welcome drink, the former begins with Hokkaido Scallop, delicately torched and served atop a soft Japanese dorayaki pancake as an alternative to traditional blinis. On the side is a velvety potato salad, brightened by lively notes of yuzu and myoga ginger for a fresh and invigorating start to the feast. Next, the Zuwaigani snow crab tartlet is beautifully balanced by a drizzle of sherry vinegar, and served in a crispy tartlet, where the battera kombu floss adds an enticing umami crunch. Inspired by Japanese street food, the Takoyaki Beignet is a playful twist on conventional French deep-fried dough with a rich chowder filling of clams, mussels and a medley of vibrant vegetables blended with mozzarella and smoky bacon. 

But the highlight would be the Bouillabaisse Pithivier, where a flaky pastry envelops a sumptuous filling of cod fish, ankimo and a velvety cuttlefish mousse. Infused with the fragrant spices of traditional bouillabaisse – including fennel, saffron and a mélange of fresh seafood – this dish mirrors the essence of both French and Japanese cuisines.

Served on the restaurant's terrace from 20 to 31 December, the four-course Terrace Festive Menu for two features dishes like crispy tempura-fried local eel served alongside French onion soup with melted Gruyère and house-made XO condiment; whole roasted Hong Kong Three Yellow chicken accompanied by Hokkai Nanatsuboshi rice to mop up the vin jaune sauce; and daily ice cream paired with seasonal fruits. 

Where: 5/F, Kam Lung Commercial Centre, 2 Hart Avenue, Tsim Sha Tsui

Chalet de Alpes

After a two-year hiatus, Black Sheep's beloved winter pop-up, Chalet des Alpes, is back. Recreating the warmth of a traditional Alpine chalet, enjoy festive classics like creamy Eggnog and aromatic Mulled Wine at the bar before digging into the menu. Dinner starts with nibbles, a classic charcuterie spread, and salade de mâche, lamb’s lettuce with crispy bacon and egg. Swiss Raclette is next, served warm and melted to be scraped over yellow potatoes, cornichons and pickled pearl onions. Then comes the fondue made with gruyère, vacherin and white wine.

Where: 1F, 22 Staunton Street, Soho, Central

Butterfly Patisserie at Rosewood Hong Kong

Between 1 and 12 January 2025, delight in the centuries-old tradition of the Galette des Rois, or King’s Cake, reimagined by chef Jonathan Soukdeo at Butterfly Patisserie in two delightful forms: Classic Almond and Chestnut Wild Berry King Cake. With a history dating back to the Roman times, this traditional French pastry is typically enjoyed on Epiphany on 6 January, the Christian feast day when observers celebrate the visit to Jesus by the Magi. 

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

LMO Freshly Baked

LMO Freshly Baked by Richard Ekkebus debuts the first-ever Savoury and Sweet Edition at BaseHall 02, offering a hearty menu of grab-and-go delicacies tailored for the office crowds. Gourtmet pies and salads make up the savory selection, which include the refreshing Spicy Tomato & Compressed Watermelon Salad, Crunchy Vegetable Salad with Roast Pumpkin Seed Dressing, Pork Char-Siu & Shiitake Pie, and Grain Fed O'Connor Beef Bourguignon Pie. Don't forget the sweets crafted by by Carles Codina, the hotel’s executive pastry chef, like the signature Chocolate Brookie, Vanilla & Sea Salt Financier, Pistachio Cookie, Original Basque Burnt Cheesecake and many more.

Where: Shop 10-11, BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central

Four Seasons Hotel Hong Kong

The Four Seasons Hotel Hong Kong has its own interpretation of the viral Dubai chocolate bar, expertly crafted by executive pastry chef Ringo Chan. Offered in two varieties - dark and milk chocolate - each bar is generously filled with pistachio and knafeh, a crispy shredded phyllo pastry. A limited stock, refreshed daily at 11am, will be available on the eShop. Customers can redeem their chocolate bar at the hotel’s cake shop on the lobby level between 11am and 8pm. 

Where: 8 Finance Street, Central

The Peninsula Boutique & Café

Indulge in a warm, velvety Chocolate Fondue at The Peninsula Boutique & Café. Made from premium French chocolate carrés, the experience comes with palmiers, almond thins, buttery cookies, fresh strawberries, madeleines and macarons. Rounding off the experience is the ever-popular Hookaido milk soft serve. 

Where: Shop 7-9, B/F, The Peninsula Arcade, 22 Salisbury Road, Tsim Sha Tsui, Kowloon

DarkSide

Under the direction of Bob Louison, the new director of bars at Rosewood Hong Kong, DarkSide has unveiled a total of eight new cocktails inspired by the iconic cocktails of the 1920's and 30's. Each tells a story rooted the spirit of the Roaring Twenties.

Take, for instance, Blood and Sand, made with DarkSide’s blended whiskey, Mancino Rosso Vermouth, and brightened by orange and citrus, and a hint of Cherry Heering. Then there's the Mai Tai, which offers a tropical twist with a blend of Jamaican and Agricole rums, Cointreau, and a dash of absinthe, harkening back to its possible 1933 origins in tiki lore.

A more sophisticated choice, the Champs Elysees combines Remy Martin VSOP Cognac and Chateau Laubade VSOP Armagnac, inspired by the classic Sidecar and named after the iconic Parisian avenue. Also on the menu is Hanky Panky, featuring a sophisticated blend of Monkey 47 Gin, Mancino Rosso Vermouth, and both Fernet Hunter and Fernet Branca for a rich herbal complexity and character. 

Where: Level Two, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Louis XIII

Louis XIII Cognac introduces the Louis XIII The Classic Decanter End of Year 2024, a seasonal release designed to elevate holiday celebrations. This exclusive offering features the renowned cognac presented in a specially designed coffret crafted from 100% recyclable cellulosic materials that highlights the brand's signature craftsmanship and attention to detail, while reflecting its commitment to sustainability. Adorned with a vibrant fireworks motif, the coffret reflects the joyous energy of the season and hints at the captivating symphony of aromas found within each drop of Louis XIII.

See also: #giveaway - A pair of tickets (HK$1,496) to Grand Hyatt Hong Kong's new year party