Island Shangri-La Hong Kong presents “Gourmet March”, a month-long series of international culinary collaborations across its signature restaurants.
From 5–7 March, one MICHELIN-starred Petrus hosts fermentation expert David Zilber, former Director of the Fermentation Lab at Noma.
Between 19–22 March, Chef Yusuke Aoki, formerly of Four Seasons Hotel Tokyo at Otemachi, leads pastry collaborations at Petrus, Lobby Lounge and Island Gourmet.
On 22–23 March, Lobster Bar & Grill teams up with Seoul’s Born & Bred (No. 51 on Asia’s 50 Best Restaurants 2025) for a nine-course dinner (HK$1,998 + 10%) spotlighting lobster and premium Hanwoo beef.
On 23–24 March, Ming Pavilion collaborates with two MICHELIN-starred A. Wong for an eight-course menu (HK$1,380 or HK$1,980 + 10%) blending refined Hokkien and regional Chinese cuisine.
The month concludes 26–28 March as Petrus partners with one MICHELIN-starred IDAM by Alain Ducasse for a French and Middle Eastern-inspired finale.