Seasonal menus and exclusive collaborations

MICHELIN-Starred Cantonese restaurant Duddell’s unveils new season menus for Dim Sum, Lunch and Dinner

Drawing inspiration from a variety of Chinese regional cuisines, Chef Li Man-Lung blends old and new techniques to produce the latest additions to Duddell’s menus, with up to 30 new dishes.

To view the full updated a la Carte lunch and dinner menu, please click HERE.

La Rambla by Catalunya introduces new seasonal tapas and dishes by Executive Chef Ferran Tadeo

La Rambla by Catalunya unveils an all-new menu of seasonal meat and seafood dishes from the land & sea. A creative showcase of modern techniques by Executive Chef Ferran Tadeo, the new items feature the world’s finest hand-selected ingredients from golden-skinned local Ping Yuen Chicken to fresh razor clams flown in straight from Norway.

Smoke & Barrel introduces weekday lunch & weekend pit house brunch

SMOKE & BARREL, the first authentic American smokehouse & barbecue restaurant to grace Hong Kong’s dining scene, has now introduced Weekday Lunch and Weekend Pit House Brunch. Leading the Smoke & Barrel kitchen is Southern native Head Chef Christopher Tuthill, who has roots in Albuquerque, New Mexico, together with American Chef Chris Grare.

HENRY – Rosewood Hong Kong’s American steakhouse and smokehouse presents an exclusive collaboration with Kinahan’s Irish Whiskey

HENRY, the American steakhouse, smokehouse and butcher concept helmed by Chef de Cuisine Nathan Green, has debuted an exciting collaboration with Kinahan’s Irish Whiskey wit h a three-course pairing menu every Wednesday, available until the end of December only. The special menu, priced at HKD1,100 + 10% per guest, features pairings with the world’s first and only hybrid cask whiskey, Kinahan’s Kasc Project, launching exclusively at HENRY in Hong Kong.