ISLAND SHANGRI-LA HONG KONG PRESENTS GOURMET MARCH 2026, FEATURING INTERNATIONAL GUEST CHEF COLLABORATIONS ACROSS SIGNATURE RESTAURANTS

Please click here for Gourmet March’s Official high resolution images

<<27^th February 2026 – Hong Kong>> Island Shangri-La Hong Kong unveils Gourmet March, a month-long programme of exclusive dining collaborations running throughout March 2026. Bringing together internationally acclaimed chefs and the hotel’s award-winning restaurants, the curated series celebrates the intersection of global culinary perspectives, craftsmanship, and cultural dialogue.

Throughout the month, Island Shangri-La’s signature venues, including Restaurant Petrus, Lobster Bar & Grill, Ming Pavilion, Lobby Lounge, and Island Gourmet, will host a roster of distinguished guest chefs, each presenting limited-time menus that highlight their individual philosophies while engaging in creative exchange with the hotel’s culinary teams.

This March, Island Shangri-La transforms into a gallery of gastronomy. Envisioning the dining table as a canvas and ingredients as the colors, this programme unites the world’s most revered culinary artisans. Each collaboration serves as an exhibition of craft, transcending borders to celebrate the pursuit of perfection – a month-long symphony where heritage meets innovation.

DAVID ZILBER AT PETRUS: FERMENTATION MEETS FRENCH FINE DINING

5-7 March | Restaurant Petrus | Dinner Only

Gourmet March opens at one MICHELIN-starred Restaurant Petrus with a thought-provoking collaboration between Executive Chef Uwe Opocensky and acclaimed fermenter and food scientist David Zilber. Known for shaping contemporary fermentation practices during his tenure as Director of the Fermentation Lab at Noma, Zilber brings a bold, globally informed perspective that intertwines seamlessly with Petrus’ refined French foundation.

The experience begins with a trio of expressive amuse-bouches, including Chef Uwe’s “1000 Years / Truffle / Onion” and Walnut, Mushroom and Foie Gras creations, alongside Zilber’s Grasshopper Gilda accented with sweet and sour Chinese white olives. Fermentation takes centre stage in dishes such as Poacai Salad dressed with Sichuan peppercorn oil, chilli crisp and Infinity brine vinaigrette, followed by Napa Cabbage Shu Mai layered with yellow chicken, truffle paste, shrimp tartare and mushroom consommé. The menu deepens with Zilber’s Braised Abalone enriched by koji oil, jajang pork and fermented black beans, before moving into line-caught Turbot prepared with delicate Sichuan nuances. For the main course, guests may choose between Guangdong-style dry-aged Duck with blood orange or Wagyu and Pork Belly donabe finished with truffle jus. The meal concludes with a playful interplay of sweet and savoury through Moldy Cannoli filled with tonka bean kombucha ricotta and Chef Uwe’s nostalgic Charcoal Pineapple Bun paired with caramel butter ice cream.

The menu is offered in six- and eight-course formats priced at HK$2,988 and HK$3,488 respectively, plus 10% service charge with additional wine pairing options at HK$1,380 for 3 glasses and HK$1,980 for 5 glasses.

For the full David Zilber at Petrus menu, please click HERE.

YUSUKE AOKI: PASTRY ACROSS CULTURES

19-22 March | Restaurant Petrus, Lobby Lounge, Island Gourmet

From 19 to 22 March, Valrhona C3 World Final winner Yusuke Aoki leads a multi-venue pastry showcase that highlights the harmony between Japanese discipline and classical French technique. At Restaurant Petrus from 19 to 21 March, Chef Aoki presents a refined plated dessert in the form of a Vacherin featuring shio-koji sautéed pineapple, crisp meringue and kome-koji lime sorbet, demonstrating his nuanced use of fermentation to create balance and vibrancy in pastry.

At the Lobby Lounge, a Valrhona collaboration afternoon tea available from 19 March to 2 April brings together a collection of meticulously crafted sweets and savouries. Guests may indulge in the Hoji Tea Jivara Paris-Brest layered with hoji tea ganache and hazelnut cream, the Yuzu Sesame Opalys Mousse combining sesame praline with bright yuzu crémeux, the floral Fleure de Matcha infused with Japanese citrus marmalade, and a Mango Sansho Tartlet accented with delicately spiced sansho pepper. These are complemented by savoury bites including Roasted Chicken Sandwich with pesto mayonnaise, Smoked Salmon Tartine with cream cheese and spring flowers, and a Green Pea Éclair topped with caviar. The afternoon tea is priced at HK$988 for two persons plus 10% service charge.

At Island Gourmet, also from 19 March to 2 April, guests may purchase Chef Aoki’s exclusive Fleure de Matcha cake, composed of matcha, Bahibe caramel crémeux, croustillant matcha and citrus marmalade, available as a whole cake at HK$528 or by the slice at HK$60.

For the full menus featuring Yusuke Aoki’s creations, please click HERE.

BORN & BRED X LOBSTER BAR & GRILL

22-23 March | Lobster Bar & Grill | Dinner Only

During the week of Asia’s 50 Best Restaurants Ceremony in Hong Kong, Lobster Bar & Grill hosts a two-night dinner collaboration with Seoul’s cult favourite Born & Bred, ranked No. 51 on Asia’s 50 Best Restaurants 2025 on 22 + 23 March. Founded by Jung Sang Won and presented for this collaboration by Chef Cary Docherty alongside guest chef Min Kyung Hwan, the nine-course dinner (HK$1,998 + 10% per guest) spotlights premium Hanwoo beef alongside Lobster Bar & Grill’s signature seafood-driven grill offerings, with a particular emphasis on lobster – a fun expression of the surf-and-turf.

The experience begins with Cornish Crab on Toast served on bone marrow brioche and Beef Tartare crowned with Kristal Caviar, followed by White Kimchi Scallops accented with pear, daikon, lime and perilla. The menu then progresses into indulgent surf-and-turf compositions such as Hanwoo Striploin paired with Boston Lobster Claw and red and green chilli kosho, as well as Chuck Flap Tail accompanied by spiny lobster medallion and citrus Chun-Ri Jang sauce. In its extended format, the collaboration further showcases a Surf & Turf Charcuterie selection reinterpreting beef and seafood classics, Tenderloin enriched with Galbi-tang sauce and morels, and a decadent Philly Cheesesteak Thermidor featuring shaved Hanwoo ribeye and poached lobster, dressed with English mustard cheez-whiz sauce. The evening concludes with comforting yet elevated dishes such as Hanwoo bone broth Moolah Noodles and Spotted Dick served with steamed goji, Hanwoo kidney fat, and Boricha crème anglaise.

For the full Lobster Bar & Grill x Born & Bred menu, please click HERE.

A.WONG X MING PAVILION

23-24 March | Ming Pavilion | Dinner Only

From 23 to 24 March, Ming Pavilion presents an eight-course collaborative dinner (HK$1,980 + 10% per guest) uniting Executive Chef Jack Lam Yeung with London’s two MICHELIN-starred A. Wong, the first Chinese restaurant outside of Asia to receive two Michelin stars and also ranked #18 on UK’s National Restaurant Awards. Led by Chef Andrew Wong, A. Wong is internationally recognised for its nuanced exploration of regional Chinese cuisines, inspired by China’s vast geography and culinary history. The collaboration offers a thoughtful exchange between Ming Pavilion’s elegant Hokkien foundations and A. Wong’s research-driven approach to Chinese gastronomy, resulting in a menu rooted in heritage, technique, and narrative.

For the full Ming Pavilion x A.Wong menu, please click HERE.

A GRAND FINALE WITH IDAM BY ALAIN DUCASSE

26-28 March | Restaurant Petrus | Dinner Only

Gourmet March concludes with a special collaboration between Petrus and IDAM by Alain Ducasse, the one MICHELIN-starred restaurant located at Doha’s Museum of Islamic Art. Led by Executive Chef Fabrice Rosso, the partnership brings together haute cuisine and IDAM’S philosophy of preservation, seasonality, and refined craftsmanship across a series of dinners from 26 to 28 March. Celebrated for its ingredient-led philosophy and refined execution, IDAM’s culinary identity adds a distinctive closing chapter to Island Shangri-La’s month-long celebration of global gastronomy.

Offered in six- and eight-course formats priced at HK$2,288 + 10% and HK$2,988 + 10% respectively, the menu reflects a refined dialogue between haute cuisine and subtle Middle Eastern influences. Guests begin with an elegant trio of amuse-bouches comprising hamachi shiso soya, foie gras with truffle, and crispy chicken skin layered with cucumber gravlax, tuna ham and caviar. The progression continues with lightly marinated Carabineros shrimp paired with elderflower, avocado and coral caviar, followed by white asparagus complemented by blood orange and delicate floral notes. Wild turbot served with walnut and pine vinaigrette and, in the extended menu, blue lobster with vin jaune precede a choice between Olive Wagyu beef or milk-fed lamb accompanied by peas and mint jus. The finale unfolds through Vanilla Delight, Strawberries with French tart chocolate, and a chocolate soufflé tartelette, bringing the month-long celebration to an elegant and indulgent close. Optional wine and non-alcoholic pairings are available.

For the full Petrus x IDAM by Alain Ducasse menu, please click HERE.

Gourmet March promises an exciting March 2026 showcasing the best of culinary with art in Island Shangri-La Hong Kong. For more updates, stay tuned on the hotel and restaurant’s social media platforms.

<<ENDS>>

ABOUT ISLAND SHANGRI-LA HONG KONG

Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city. 

ABOUT SHANGRI-LA GROUP

Shangri-La Group is one of the world’s premier developers, owners and managers of hotel and investment properties which comprises office buildings, commercial real estate and serviced apartments/residences. The Group’s other principal activities include hotel management services as well as property development for sale. It currently owns and/or manages over 100 hotels globally in more than 75 destinations under the Shangri-La, Shangri-La Signatures, Kerry, JEN by Shangri-La and Traders brands. Prominently positioned in Asia, the Group has a substantial pipeline of upcoming hotel and mixed-use development projects in Australia, Japan, the Chinese Mainland, and Turkey. For more information, please visit https://www.shangri-la.com/group/.