THIS MARCH, THE FORKS & SPOONS PRESENTS A CITY-WIDE SERIES OF GUEST CHEF COLLABORATIONS TO CELEBRATE ASIA’S 50 BEST RESTAURANTS 2026 IN HONG KONG  

A total of 15 one-off dining collaborations including 4 x 50 Best Signature Sessions unfold across Hong Kong in March 2026 as the city hosts Asia’s 50 Best Restaurants for the first time

Please click here to download high resolution images of all events at HERE

<<25^th February 2026 – Hong Kong>> The Forks & Spoons is proud to announce a city-wide series of a total of 15 collaborative dining events taking place across Hong Kong in March 2026, celebrating Asia’s 50 Best Restaurants as the prestigious awards are hosted in the city for the first time. Recognised as Asia’s most influential culinary awards platform, Asia’s 50 Best Restaurants is a global benchmark celebrating the chefs and restaurants shaping the future of gastronomy. In 2026, the awards bring leading culinary voices from across Asia and beyond to Hong Kong as the city hosts the programme for the first time.

During awards week, The Forks & Spoons’ portfolio of acclaimed restaurants – including Andō, Estro, Leela Hong Kong, Roganic Hong Kong, Lobster Bar & Grill, Ming Pavilion, Ho Lee Fook, Yong Fu Hong Kong, Yong Fu Shanghai, Moo-Lah by Born & Bred, Grand Majestic Sichuan and Louise – will host a dynamic calendar of one-off collaborations, showcasing cross-cultural exchange, culinary storytelling, and world-class techniques.

MARCH EVENT HIGHLIGHTS – OFFICIAL 50 BEST SIGNATURE SESSIONS

Estro x Eatanic Garden (South Korea) x Baan Tepa (Thailand) x Labyrinth (Singapore) x BORN (Singapore) x Crony (Japan) x Dej Kewkacha (Thailand)
22 March | Dinner | Estro | HK$3,888 + 10% per guest for 7 course menu

Estro hosts a landmark collaboration during Asia’s 50 Best Restaurants week, uniting an exceptional line-up of acclaimed chefs and restaurants from across Asia for a single evening. Led by Chef Antimo Maria Merone, Estro’s modern Italian cuisine provides the foundation for a cross-cultural exchange with dear friends of the industry spanning Seoul, Bangkok, Singapore, and Tokyo.

From Seoul, one MICHELIN-starred Eatanic Garden joins following its acclaimed debut at No. 25 on Asia’s 50 Best Restaurants 2025 list and recipient of the Highest New Entry Award, bringing Chef Son Jong-won’s nature-inspired approach to contemporary Korean cuisine. Bangkok’s Two MICHELIN-starred Baan Tepa, ranked No. 44 on Asia’s 50 Best Restaurants 2025 and led by Asia’s Best Female Chef 2025 Tam Chudaree Debhakam, contributes its modern Thai philosophy rooted in sustainability, local biodiversity, and farm-driven cooking.

Singapore is represented by one MICHELIN-starred Labyrinth, ranked No. 37 on Asia’s 50 Best Restaurants, where Chef Han Liguang reimagines local heritage through contemporary “New Singaporean” cuisine, alongside one MICHELIN-starred Born, the personal fine-dining restaurant by Chef Zor Tan, previously ranked No. 25 on Asia’s 50 Best Restaurants and featured on 50 Best Discovery, blending French, Sichuan, and Singaporean influences. From Tokyo, two MICHELIN-starred Crony (currently ranked No. 30 on Asia’s 50 Best Restaurants) brings its refined French-Japanese cuisine with Nordic sensibilities under Chef Michihiro Haruta, joined by acclaimed sommelier Kazutaka Ozawa, named Asia’s Best Sommelier 2025. Completing the evening is Thai pastry chef Dej Kewkacha of Gaggan at Louis Vuitton in Bangkok, winner of Asia’s Best Pastry Chef Award 2025, whose innovative desserts fuse French, Japanese, and Thai techniques.

For reservations, please book via website at HERE.

Roganic Hong Kong x NAAR (India)

22 & 23 March | Dinner | Roganic Hong Kong | HK$1,880 + 10% per guest for 8 course collaborative menu

One MICHELIN-starred Roganic Hong Kong, founded by Chef Simon Rogan and featured on 50 Best Discovery, is known for its produce-driven philosophy and commitment to seasonality and sustainability. During Asia’s 50 Best Restaurants week, Roganic welcomes NAAR by Chef Prateek Sadhu, the 20-seat destination restaurant nestled in the foothills of the Himalayas and newly ranked No. 66 on Asia’s 50 Best Restaurants 2025. Celebrated for its soulful interpretation of Indian cuisine, NAAR draws deeply from its surrounding landscape, working closely with local farmers and foragers to showcase regional produce through refined technique. The collaboration brings together two ingredient-led kitchens for a menu that reflects a thoughtful exchange grounded in provenance and progressive gastronomy.

For reservations, please book via website at HERE.

Louise (Hong Kong) x Odette (Singapore) x Villa Aida (Japan)

22 & 23 March | Dinner | Louise | HK$2,288 + 10% per guest for 8 course collaborative menu

Founded by JIA Group, Chef Julien Royer and led by Chef Loic Portalier, Louise’s modern French cuisine provides the foundation for an exchange with Three MICHELIN-starred Odette, Royer’s flagship restaurant in Singapore’s National Gallery, which ranked No. 7 on Asia’s 50 Best Restaurants 2025 and was named Best Restaurant in Singapore the same year, following its former No. 1 positions in 2019 and 2020. Known for its artful balance of French technique and Asian ingredients, Odette is celebrated for its refined elegance and timeless approach to fine dining. Completing the trio is Villa Aida from Wakayama, Japan, a destination restaurant recognised on Asia’s 50 Best Restaurants list for its pioneering “agro-gastronomy” philosophy, where Chef Kanji Kobayashi builds menus around produce grown in his own gardens.

For reservations, please book via website at HERE.

Andō (Hong Kong) x Logy (Taiwan) x Florilège (Japan) x Ta Vie (Hong Kong) x Le Du (Thailand)

23 March |Dinner | Andō | HK$3,880 + 10% per guest for 7 course menu

Andō, known for its narrative-driven Spanish-Japanese cuisine under Chef Agustin Balbi, hosts one of the most anticipated collaborations of the week, bringing together a line-up of leading restaurants from across Asia. Joining from Taipei is Two MICHELIN-starred Logy, ranked No. 26 on Asia’s 50 Best Restaurants 2025, where Chef Ryogo Tahara presents contemporary Asian cuisine shaped by Japanese and Taiwanese influences and a deep connection to local Taiwanese ingredients. Tokyo’s Two MICHELIN-starred Florilège, ranked No. 17 on Asia’s 50 Best Restaurants 2025, brings its progressive French-Japanese approach defined by sustainability, open-kitchen theatre, and vegetable-forward cooking. From Hong Kong, Three MICHELIN-starred Ta Vie, also #64 on the 51-100 List of Asia’s 50 Best Restaurants 2025, adds its pure and seasonal expression of Japanese-French cuisine led by Chef Hideaki Sato. Completing the collaboration is Bangkok’s One MICHELIN-starred Le Du, ranked No. 20 on Asia’s 50 Best Restaurants 2025, where Chef Thitid “Ton” Tassanakajohn reinterprets cherished family recipes into refined Thai fine dining. Together, the chefs create a singular menu that celebrates the diversity of contemporary Asian gastronomy.

For reservations, please book via website at HERE.

MARCH EVENT HIGHLIGHTS – OTHER KEY EVENTS

Yong Fu Hong Kong x Yong Fu Shanghai (China) x Selection by Du (China) x Jade Dragon (Macau)

23 & 24 March | Dinner Only | Yong Fu Hong Kong | HK$3,880 + 10% per guest for 8 course collaborative menu

One MICHELIN-starred and One DIAMOND recognised Yong Fu Hong Kong hosts a multi-city collaboration, celebrating the diversity and depth of Chinese regional cuisine. Joining the Hong Kong restaurant is flagship One MICHELIN-starred and Three DIAMOND recognised Yong Fu North Bund, acclaimed for its elegant expression of Ningbo cuisine, particularly its pristine seafood and time-honoured Zhejiang dishes. Also participating is One MICHELIN-starred and Three DIAMOND recognised Selection by Du, the flagship fine-dining restaurant of the Amazing Chinese Cuisine group in Shanghai, founded by renowned Shanghai-based chef and restaurateur Du Jianqing, whose modern interpretation of Chaoshan cuisine blends tradition with global influences.

Completing the collaboration is Three MICHELIN-starred and Three DIAMOND recognised Jade Dragon from Macau, featured on 50 Best Discovery and led by Executive Chef Kelvin Au Yeung, celebrated for its sophisticated Cantonese cuisine. Together, the restaurants and chefs with a total of 10 DIAMONDS recognised by Black Pearl Restaurants Guide present a two-night dining experience that highlights the evolving narrative of Chinese fine dining across Greater China.

Leela (Hong Kong) x Restaurant Au Jardin (Penang) x Dragons’Den (Hong Kong) x Keng Eng Kee (Singapore)
22 March | Lunch | Leela | HK$988 + 10% per guest for 12 course collaborative menu

Leela, the contemporary Indian restaurant led by Chef Manav Tuli, presents a special collaboration lunch that explores a creative mash-up of Indian and Cantonese influences, reflecting the diverse culinary backgrounds of the participating chefs. Joining from Penang, one MICHELIN-starred Restaurant Au Jardin makes its debut collaboration following its first appearance on Asia’s 50 Best Restaurants 2025 list at No. 100, known for Chef Su Kim Hock’s thoughtful integration of French technique with Malaysian ingredients and a strong focus on local produce.

MICHELIN recommended Dragon’s Den offers a forward-looking take on Cantonese cuisine inspired by Hong Kong’s golden era of dining, reviving dishes rooted in tradition and “wok hei.” Completing the line-up is Singapore’s iconic Keng Eng Kee Seafood by Chef Wayne Liew with front of house by Paul Liew , a multi-generational zi char institution celebrated for its deeply nostalgic flavours.

For reservations, please book via website at HERE.

Leela (Hong Kong) x Sōma (Thailand)

23 & 24 March | Dinner | Leela | HK$1,188 + 10% per guest for 8-course collaborative menu

Leela welcomes Bangkok’s Sōma, a progressive dining destination featured on 50 Best Discovery, MICHELIN Guide and recognised for its bold, modern approach to Thai flavours. Led by Chef Manav Tuli, Leela’s modern interpretation of Indian cuisine sets the stage for a dynamic exchange with Sōma’s collaborative kitchen, helmed by Chef Chalee Kader alongside Chef Num Weerawat Triyasanawat of Samuay & Sons and Head Chef Pak Yamoo. Together, the chefs explore the intersections of Indian and Southeast Asian influences, presenting a vibrant menu defined by spice, balance, and contemporary expression.

For reservations, please book via website at HERE.

Grand Majestic Sichuan (Hong Kong) x Peach Blossoms (Singapore) x Summer Pavilion (Singapore)

22 & 23 March | Dinner | Grand Majestic Sichuan | HK$1,280 + 10% per guest for 10 course collaborative menu

Grand Majestic Sichuan by Chef Theign Phan, known for its bold and contemporary interpretation of Sichuan cuisine, hosts a three-way collaboration with Singapore restaurants celebrating the breadth and evolution of Chinese gastronomy. Joining the six-hands event is Peach Blossoms from Singapore, which made its debut on Asia’s 50 Best Restaurants 2024 extended list at No. 74, led by Chef Edward Chong and recognised for its refined contemporary Chinese cuisine influenced by Southeast Asian flavours.

Also participating is one MICHELIN-starred Summer Pavilion by Chef Cheung Siu Kong, ranked No. 95 on Asia’s 50 Best Restaurants 2025 extended list, celebrated for its elegant Cantonese repertoire presented in a modern Chinese garden setting at Ritz-Carlton Millennia Singapore. Together, the chefs present a collaborative menu that contrasts regional styles and techniques, offering a sophisticated yet expressive exploration of Chinese cuisine across borders.

For bookings, please visit website at HERE.

Ho Lee Fook (Hong Kong) x I-Sang (Thailand)

23 & 24 March | Dinner | Ho Lee Fook | HK$888 + 10% per guest for 8 course collaborative menu

Ho Lee Fook, led by Cheffe ArChan Chan and recognised for its modern expression of Cantonese cuisine, teams up with Bangkok’s I-Sang for a lively and casual collaboration centred on a Cantonese and Korean barbecue feast packed with flavours. Helmed by Chef Steve Lee, iSang presents a distinctive culinary perspective that fuses Korean roots with Thai seasonal produce, working closely with local ingredients such as Chiang Rai rice and regional seafood. The collaboration brings together two expressive kitchens for a high-energy dining experience.

For bookings, please visit website at HERE.

All Korea Night After Party at MooLah by Born & Bred

25 March | By Invitation Only | Moo-Lah by Born & Bred

To close out the week, Moo-Lah by Born & Bred will host an invitation-only ALL KOREA NIGHT AFTER PARTY at Moo-Lah, the team’s first international outpost in Hong Kong, where premium Hanwoo beef takes centre stage in a contemporary Korean-style diner setting.

With a total of 12 Korean restaurants involved including Hong Kong’s Hansikgoo, Mingles, Onjium, Solbam, Bium, Mosu Hong Kong, Restaurant Allen, Soigne, Restaurant San, Piotto, the ALL KOREA NIGHT AFTERPARTY extends the spirit of Asia’s 50 Best Restaurants celebration week in Hong Kong beyond the dining room, the invitation-only event brings together chefs, industry leaders, and friends for a relaxed and spirited finale celebrating Korean nightlife & dining culture, hospitality, and community over Korean Soju, Soju cocktails and snacks by all the restaurants.

Island Shangri-La Presents “Gourmet March”, a Celebration of Food & Art

Island Shangri-La Hong Kong presents “Gourmet March”, a curated programme of exclusive collaborations across its acclaimed dining venues, spotlighting international culinary talent to celebrate the month of March.

The programme begins from 5 to 7 March with one MICHELIN-starred Petrus welcoming independent chef and fermentation specialist David Zilber, who served as Director of the Fermentation Lab at Noma and is widely recognised for shaping contemporary fermentation practices in modern cuisine.

From 19 to 22 March, guest Chef Yusuke Aoki, former pastry chef of Four Seasons Tokyo Otemachi, presents a series of pastry-led collaborations across Petrus, Lobby Lounge, and Island Gourmet, showcasing his refined approach that blends Japanese precision with classical pastry techniques.

On 22 and 23 March, Lobster Bar & Grill hosts a two-night dinner collaboration with the very popular Born & Bred from South Korea. Led by Chef Cary Docherty, the restaurant partners with Born & Bred, founded by Jung Sang Won and ranked No. 51 on Asia’s 50 Best Restaurants 2025, renowned for its focus on premium Hanwoo beef. Guest chef Min Kyung Hwan joins the collaboration, with the teams presenting a nine-course dinner priced at HK$1,998 + 10% per guest, blending Western grill traditions with contemporary Korean flavours with a focus on Lobster and Korea’s much prized Born & Bred Hanwoo Beef.

From 23 and 24 March, Ming Pavilion presents an eight-course collaborative dinner priced at HK$1,380 + 10% or HK$1,980 + 10% per guest, bringing together the restaurant’s elegant Hokkien cuisine under Executive Chef Jack Lam Yeung with Two MICHELIN-starred A. Wong from London. Led by Chef Andrew Wong and featured on 50 Best Discovery, A. Wong is internationally recognised for its sophisticated exploration of regional Chinese cuisine inspired by China’s extensive culinary history and geographical borders, resulting in a refined exchange rooted in technique and cultural storytelling.

The month concludes from 26 to 28 March with a special collaboration between Petrus and One MICHELIN-starred IDAM Restaurant by Alain Ducasse from Doha, led by Chef Fabrice Rosso, bringing together French haute cuisine and Middle Eastern influences to close Island Shangri-La’s Gourmet Month.

For more details, please visit Island Shangri-La Hong Kong’s website and social platforms to celebrate a gastronomical celebration in Hong Kong this March.

<<ENDS>>

About The Forks & Spoons

The Forks & Spoons is a Hong Kong-based consultancy that provides bold contemporary solutions to all things F&B. The Forks & Spoons delivers a highly tailored and market-savvy approach to branding, digital marketing, and public relations, with a pioneering edge that always ensures it is one step ahead of the game. In addition to its strong local presence, The Forks & Spoons maintains a regional network of top-tier clients in Macau, Phuket and Shanghai. For further enquiries, feel free to shoot us an email at wassup@theforksandspoons.com.

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