The Tai Pan presents a one-night Provençal dinner with Chef Jarrod Verbiak on 20 November, followed by a three-night seafood-focused takeover of Popinjays by British Chef Tom Brown from 24 to 26 November 2026

Please click here to download The Tai Pan and Popinjays high resolution images

<<5^th November, 2026 – Hong Kong>> The Murray, Hong Kong, a Niccolo Hotel, welcomes two internationally acclaimed chefs for a series of exclusive dining experiences this November. On 20 November 2026, Chef Jarrod Verbiak, whose career spans over two decades across the kitchens of Daniel Boulud and Rosewood Hotels, will present a one-night Provençal-inspired dinner at The Tai Pan. This will be followed by a three-night residency at rooftop restaurant Popinjays from 24 to 26 November 2026, featuring acclaimed British Chef Tom Brown, the chef behind London’s acclaimed Cornerstone and the one MICHELIN-starred Tom Brown at The Capital.

The two collaborations bring different culinary perspectives to The Murray’s dining venues, with Verbiak drawing on his extensive experience in French cooking for a menu celebrating the flavours of Provence, while Brown showcases his contemporary approach to seafood through a seven-course tasting menu featuring premium Japanese ingredients and British influences.

A Taste of Provence at The Tai Pan with Chef Jarrod Verbiak | 20 November 2026

On Friday, 20 November, The Tai Pan welcomes Chef Jarrod Verbiak for an exclusive one-night dinner inspired by the traditional cooking of Provence and southern France. Presented as Menu Provençal, the menu draws on the region’s Mediterranean ingredients, generous flavours and rustic cooking traditions, reflecting Verbiak’s extensive background in French cuisine.

A graduate of the Culinary Institute of America, Verbiak began his career at Restaurant Daniel in New York, where an initial externship led to a full-time position working under celebrated French Chef Daniel Boulud. He went on to spend 13 years across Boulud’s restaurant group, contributing to the opening and development of French dining concepts in Las Vegas, Palm Beach, Beijing and Miami. During this period, he was awarded the Jean-Louis Palladin Foundation Scholarship and was named a national semi-finalist for the James Beard Foundation’s Rising Star Chef award in 2012.

In 2014, Verbiak joined Rosewood Beijing to develop its French restaurant Bistrot B, later contributing to culinary concepts across the Rosewood portfolio in Phnom Penh, Bangkok and Guangzhou. He subsequently joined Beijing’s Migas Group in 2021, continuing his work in restaurant development and contemporary dining concepts.

For his appearance at The Tai Pan, Verbiak presents a 5-course menu (priced at HK$788 + 10% per guest) rooted in the familiar flavours of the French Mediterranean. Dinner begins with Rosemary & Black Olive Fougasse, served with green olive tapenade and Château d’Estoublon olive oil, followed by Thon Cru et Cuit, featuring citrus-cured and confit tuna with anchoïade dressing, fried artichoke and crispy chickpea panisse.

The menu continues with Pâté en Croûte, a traditional French pastry filled with duck and foie gras, accompanied by pickled beetroot, cornichons, tarragon mustard and butter lettuce salad with fine herbs vinaigrette.

For the main course, Porchetta Niçoise features slow-roasted stuffed suckling pig with pork jus and sauce verte, served alongside ratatouille and olive oil-crushed potatoes. The evening concludes with Gâteau à la Pistache, combining pistachio sponge cake, mascarpone mousse, raspberry and orange zest.

For this event’s reservations / bookings, please visit website at HERE.

Acclaimed British Chef Tom Brown Brings His Seafood-Led Cooking to Popinjays | 24-26 November 2026

From 24 to 26 November 2026, Popinjays, The Murray’s rooftop restaurant overlooking Hong Kong’s Central district, will host a three-night pop-up by British Chef Tom Brown. Known for his contemporary seafood cooking and inventive interpretations of British classics, Brown will present a seven-course tasting menu featuring Japanese seafood, European techniques and some of his most recognisable flavour combinations.

Brown rose to prominence as Head Chef of Outlaw’s at The Capital in Knightsbridge, working alongside celebrated seafood specialist Nathan Outlaw and maintaining the restaurant’s MICHELIN-starred status. In 2018, he opened his first independent restaurant, Cornerstone, in London’s Hackney Wick, quickly earning recognition for its modern approach to British seafood. The restaurant received one MICHELIN star in the 2021 MICHELIN Guide, which it retained until its closure in 2024.

Cornerstone also received numerous industry accolades, including ranking third in the UK at the 2019 National Restaurant Awards, winning AA Restaurant of the Year (London) and being named London’s Best Seafood Restaurant by Harden’s. Brown was additionally recognised as Best Chef at the 2020 GQ Food and Drink Awards.

In 2025, Brown opened Tom Brown at The Capital at London’s The Capital Hotel, Knightsbridge, earning one MICHELIN star in the 2026 MICHELIN Guide within its first year of operation. He is also well known for his appearances on the BBC’s Great British Menu, where his roast hake dish, Poor Man’s Goose, was selected for the 2018 banquet celebrating the 70th anniversary of the National Health Service.

For his Hong Kong appearance, Brown’s seven-course menu (priced at HK$1,588 + 10% per guest) at Popinjays begins with Buffalo Oyster, served with ranch dressing and Oscietra caviar, followed by Japanese Bluefin Tuna Tartare with egg yolk, radish, ponzu and Hokkaido uni.

The seafood-focused progression continues with Cured Japanese Sea Bream, paired with ajo blanco and grapes, followed by Crab Bun with roe custard and tomatoes. A playful interpretation of an Italian classic follows in Cuttlefish “Cacio e Pepe”, finished with winter black truffle. For the main course, Brown presents Roast Toothfish with chicken butter sauce and spinach, a combination that recalls the chef’s signature approach to seafood and his celebrated Great British Menu dish. Dinner concludes with Sticky Toffee Madeleines, served with vanilla mascarpone and whiskey caramel, bringing together two familiar British and French dessert traditions.

The residency offers Hong Kong diners an opportunity to experience Brown’s cooking in the rooftop setting of Popinjays, with a menu that reflects his longstanding focus on seafood, bold flavours and contemporary British cuisine.

For this event’s reservations / bookings, please visit website at HERE.

<<ENDS>>

About The Murray, Hong Kong, a Niccolo Hotel

Recognised with One MICHELIN Key in the inaugural 2025 MICHELIN Guide Hotel Selection, The Murray, Hong Kong, a Niccolo Hotel, is a landmark luxury hotel housed within the historic Murray Building in Central. Originally designed as a government office building, the property underwent a major conservation and transformation project led by internationally renowned architecture firm Foster + Partners as part of the Hong Kong SAR Government’s Conserving Central initiative.

The hotel features 336 guest rooms and suites across 25 floors, alongside a collection of dining venues, including The Tai Pan and rooftop restaurant Popinjays, wellness facilities and versatile event spaces. With views across Hong Kong Park and the surrounding Central district, The Murray brings contemporary hospitality to one of Hong Kong’s most recognisable architectural landmarks.

For more information, visit www.niccolohotels.com

Contact:

• Popinjays

Location: 26/F, The Murray

Tel: 3141 8888

Website: https://www.niccolohotels.com/en/the-murray-hong-kong/dining/popinjays

Booking link: https://www.tablecheck.com/en/niccolo-the-murray-popinjays/reserve/message

Opening hours: Lunch Mon-Fri, 12pm-3pm | Brunch Sat-Sun, 12pm-6:30pm | Aperitivo daily, 3pm-5pm Dinner Sun-Thu, 6:30pm-11pm; Fri-Sat, 6:30pm-11:30pm | Bar Sun-Thu, 3pm-12am; Fri-Sat, 3pm-2am

• The Tai Pan

Location: UG/F, The Murray

Tel: 3141 8888

Website: https://www.niccolohotels.com/en/the-murray-hong-kong/dining/the-tai-pan

Booking link: https://www.tablecheck.com/en/niccolo-the-murray-the-tai-pan/reserve/landing
Opening hours: Breakfast daily, 6:30am-10:30am| Lunch Mon-Fri, 12pm-2:30pm | Brunch Sat-Sun, PH, 11:30am-3pm | Dinner daily, 6pm-10pm

Launching on 29 November with Roganic Hong Kong, the Sunday series continues with each restaurant creating an exclusive three-course a la carte menu for Tiffany Blue Box Café

Please click here to download Tiffany Blue Box Café’s high resolution images

<<3^rd November, 2026 – HONG KONG>> Tiffany Blue Box Café at Tiffany & Co.’s Lee Gardens flagship celebrates Sundays with the first ever introduction of a new Guest Chef Series, inviting six acclaimed Hong Kong restaurants into its kitchen for a succession of special Sunday dining experiences from November 2026 to June 2027.

Beginning with Roganic Hong Kong on 29 November, the series continues with a surprise line up of Hong Kong’s renowned restaurants, to be unveiled later for various Sundays in 2027. Each edition will bring a different culinary perspective to Tiffany Blue Box Café, moving from contemporary British cooking to a more variety of cuisines. For each collaboration, the visiting chef will create three special dishes exclusively for the occasion: one starter, one main course and one dessert, bringing the restaurant’s own influences and style into the setting of Tiffany Blue Box Café. Priced at HK$888 + 10% per guest, the special dishes will be available for four consecutive Sundays only.

The series builds on Tiffany Blue Box Café’s growing culinary programme under the direction of Chef Consultant Agustin Balbi, creating an opportunity for guests to experience some of Hong Kong’s most recognised restaurants in an entirely different setting. Each collaboration will see Chef Agustin and the Blue Box Café team work alongside the visiting chef, allowing the identity of the guest restaurant to come through while creating memorable Sunday Brunch dishes specifically for Tiffany Blue Box Café.

 ROGANIC HONG KONG – 29 NOVEMBER 2026

The series opens with Roganic Hong Kong, Simon Rogan’s one-MICHELIN-star and MICHELIN Green Star restaurant in Causeway Bay. First opened in Hong Kong in 2019, Roganic quickly established itself for a contemporary approach to British cooking shaped by local sourcing and sustainability, receiving its first MICHELIN Star just ten months after opening and a MICHELIN Green Star in 2021. Following its move to Lee Garden One in February 2025, the restaurant continues to thrive under Head Chef Adam Catterall. For the first edition of Tiffany Blue Box Café’s Guest Chef Series, the Roganic team will translate its approach into three dishes created especially for the occasion with Set duck livers with Murcott jelly and Parkerhouse bread for starters, a sharing portion of Butter poached salmon with preserved cucumbers, Yunlin asparagus and six herbs and a sharing Ruby strawberry and Bergamot Trifle for dessert.

A NEW SUNDAY SERIES AT TIFFANY BLUE BOX CAFÉ

The Guest Chef Series marks the latest addition to Tiffany Blue Box Café’s evolving dining programme following the introduction of its first Sunday Brunch in August 2026. The café’s regular menu is overseen by Chef Consultant Agustin Balbi, spanning breakfast, afternoon tea and contemporary all-day dining within Tiffany & Co.’s signature Tiffany Blue® surroundings. Across five Sundays, the new series brings together restaurants with markedly different culinary identities, giving each guest chef the same three-course format through which to create something specifically for Tiffany Blue Box Café.

Reservations are now open for all day dining, lunch, Sunday brunch, afternoon tea and dinner.

<<ENDS>>

About Tiffany Blue Box Café:

The Tiffany Blue Box Café is an extension of Tiffany & Co.’s iconic world, where dining, design and culture come together. Inspired by the original concept introduced at The Landmark in New York, the café offers an all-day dining experience spanning breakfast, afternoon tea and a contemporary menu that reflects both global influences and its local context. Located within Tiffany & Co.’s flagship at Lee Garden Three in Hong Kong, the Blue Box Café is developed with culinary direction by Chef Agustin Balbi of Andō. The menu brings together refined, ingredient-driven dishes from signature breakfast plates to seafood-led mains and Tiffany’s signature sweets, set within a space defined by the House’s distinctive Tiffany Blue aesthetic.

About Tiffany & Co.:

Tiffany &  Co., founded in New York City in 1837 by Charles Lewis Tiffany, is a global luxury jeweler synonymous with elegance, innovative design, fine craftsmanship and creative excellence.

With more than 300 retail stores worldwide and a workforce of more than 14,000 employees, Tiffany & Co. and its subsidiaries design, manufacture and market jewelry, watches and luxury accessories. Over 3,000 skilled artisans cut Tiffany diamonds and craft jewelry in the Company’s own workshops, realizing the brand’s commitment to superlative quality. Tiffany & Co. has a long-standing commitment to conducting its business responsibly, sustaining the natural environment, prioritizing diversity, equity and inclusion, and positively impacting the communities in which it operates. To learn more about Tiffany & Co. and its commitment to sustainability, please visit tiffany.com.

About Chef Agustin Balbi of Andō

Chef Agustin Balbi, chef-founder of Andō, brings his distinctive culinary perspective to the Blue Box Café. Known for his precise, ingredient-driven style that blends Japanese and Spanish influences, Chef Balbi’s achievements include One Michelin Star, One Diamond in the Black Pearl Restaurant Guide, and Three Knives from The Best Chef Awards. Andō consistently ranks among the most acclaimed restaurants in Hong Kong and worldwide, appearing regularly on prestigious culinary lists and awards.

For the Blue Box Café, Balbi’s role is to shape a menu that reflects Tiffany & Co.’s focus on craftsmanship, quality ingredients and modern design. Working closely with the team, he develops dishes that refine familiar formats with a more focused, contemporary approach.

Contact Tiffany & Co. Blue Box Café:

Address: Shop G01–G10 & 101–109, G/F & 1/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong

Contact Number: (+852) 2506-3438

Opening Hours: Monday – Sunday, from 1100am – 900pm

Website: https://www.zh.tiffany.com/blue-box-cafe/hong-kong-en.html/

Booking Page: https://www.sevenrooms.com/experiences/thetiffanyblueboxcafe

Instagram: @tiffanyandco #TiffanyHK #TiffanyAndCo @Agux1988

Chef Julien Royer reunites with Louise Executive Chef Loïc Portalier in Hong Kong for a special collaborative menu celebrating French culinary traditions and seasonal ingredients 

Please download high resolution images of Louise + Chef Julien Royer at HERE

[29th October 2026 – Hong Kong] JIA Group’s one MICHELIN-starred Louise is delighted to welcome the return of Chef-Founder Julien Royer, the celebrated chef behind three MICHELIN-starred Odette in Singapore, for an exclusive two-night dining event on 12 and 13 November 2026. Reuniting with Louise Executive Chef Loïc Portalier, the two chefs will present a special collaborative menu that brings together their shared appreciation for French culinary traditions, exceptional produce and the pleasures of generous, heartfelt cooking.

Taking place at Louise’s elegant dining room within the historic PMQ building in Central, the dinner-only experience marks another exciting chapter in the ongoing collaboration between the two chefs. Guests are invited to enjoy a specially designed menu priced at HK$2,088 + 10% per guest, with an optional wine pairing available for HK$898 per guest.

12-13 November: Louise x Odette Exclusive Collaboration Menu

The evening begins with a selection of grignotages, offering a playful introduction to the chefs’ culinary approach. Highlights include Oyster with green Tabasco and liveche      (French for lovage), combining briny freshness with a lively touch of heat and sweetness; Carrot Tart with cumin and coriander and Potatoes & Seaweed Croustillant with burnt cream and the rich marine flavours of sea urchin.

The menu continues with Scallop, accompanied by silky vichyssoise, fragrant leek oil and caviar, followed by Parmesan Agnolotti with orange and saffron. For the seafood course, Atlantic Cod is paired with Jerusalem artichoke, the richness of bisque and the warm fragrance of tonka.

A centerpiece of the evening is the Pie “Grande Tradition” Pigeon, with Bresse chicken and foie gras stuffed in the pie. Paying homage to the grand traditions of French cuisine, this elaborate preparation celebrates the technical precision and generosity that define the cooking of both chefs.

The experience concludes with two desserts by Head Pastry Chef Eve Minialai: Yoghurt with honey and toasted walnut, offering a refreshing interlude, followed by Clementine with grilled chestnut and hazelnut praliné, a comforting seasonal finale that balances bright citrus with warm, nutty flavours.

An optional wine pairing has been selected to complement the progression of the menu, featuring an eclectic selection of wines including Clandestin Boreal “Cuvée Spéciale Louise” 2022, Knewitz Riesling Trocken 2024, Kindeli Naranja 2024 and Muscadet Rouchier Saint-Joseph La Chave 2021. The evening concludes with a Sauternes Cru Barrejat 1998, accompanying the final dessert.

With only two evenings available, this special collaboration offers Hong Kong diners a rare opportunity to experience Chef Julien Royer and Chef Loïc Portalier cooking together at Louise, celebrating their longstanding culinary relationship and the French heritage that continues to inspire both restaurants.

About Chef Julien Royer & Odette

Born in Auvergne, France, Chef Julien Royer developed an early appreciation for seasonal ingredients and honest cooking through his upbringing in the French countryside. His culinary career began under the legendary Michel Bras in Laguiole, followed by experience with Bernard Andrieux and in kitchens across the French West Indies, Polynesia and London, before relocating to Singapore in 2011.

In 2015, Julien opened Odette in partnership with The Lo & Behold Group, naming the restaurant in tribute to his grandmother. Located within Singapore’s historic National Gallery, Odette celebrates modern French cuisine through exceptional seasonal produce, classical techniques and influences drawn from Asia. The restaurant has earned three MICHELIN stars since 2019 and achieved the No. 1 position on Asia’s 50 Best Restaurants list in both 2019 and 2020, cementing its reputation as one of the region’s most acclaimed dining destinations.

For reservations and additional information, please visit the SevenRooms booking link at HERE.

<<END>>

ABOUT LOUISE AND LA TERRACE BY LOUISE

Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 and 2020 with his three-MICHELIN starred Singapore restaurant Odette. Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining and drinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.

La Terrace by Louise – a renewed concept for the ground floor of Louise combines the best seasonal produce with the timeless allure of French cuisine, this casual and unpretentious setting offers an elevated bistro experience without compromising taste. Whether seeking an after-work libation or a gathering with friends, La Terrace by Louise provides a social space to enjoy enticing French flavors curated by Executive Chef Loïc Portalier.

RESTAURANT AWARDS AND ACCOLADES – LOUISE

Tatler Best 2026 – Best Rising Star – Chef Loïc Portalier

Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong

Harpers Bazaar Hong Kong – Bazaar Elite Taste 2026 – Best Brunch – Louise

Travel & Leisure Asia 2025– Top Restaurants of Hong Kong

Prestige Hong Kong – 40 Under 40 Award – Chef Loïc Portalier

Tatler Best 2025 – Tatler Best Recommended Restaurant

A Foodie World – Best French Restaurant – Louise

SCMP Top 100 Tables 2025 + 2026 – Louise

Harpers Bazaar – Bazaar Elite Taste 2025 – Young Rising Star – Chef Loïc Portalier

Harpers Bazaar – Bazaar Elite Taste 2025 – Top 30 Restaurants of Hong Kong – Louise

MICHELIN Guide Hong Kong Macau 2024 + 2025 +2026 – One MICHELIN Star

50 Best Discovery – Louise

RESTAURANT INFORMATION – LOUISE + LA TERRACE BY LOUISE

Address: PMQ, 35 Aberdeen Street, Central, Hong Kong

Opening Hours – Here

Whatsapp – +852 5722 3269

Email –info@louise.hk

Instagram & Facebook – @louise.hkg @loic_portalier @jiagroup @eveminialai

新餐單帶來全新前菜、熱盤、手工意粉、招牌創作及經典40厘米拿坡里車輪薄餅

請按此下載Little Napoli高解像度照片

《2026年10月29日，香港》位於灣仔的人氣拿坡里薄餅店 Little Napoli，由來自拿坡里的總廚兼創辦人Gavino Pilo創立。餐廳自10月下旬起推出大幅擴充的全新餐單，這是自2021年在香港開業以來，餐廳在餐單上邁出的最大一步。

Little Napoli 堅持製作正宗拿坡里薄餅，並傳承南意大利烹飪傳統。從跑馬地的一間外賣專門店，發展成為香港最受矚目的薄餅餐廳之一。餐廳已遷至灣仔較寬敞的新店址，總廚Gavino進一步豐富餐飲體驗，新增四款前菜、七款熱盤及新鮮手工意粉、五款甜點，並推出一系列特式薄餅以及經典風格的40厘米車輪薄餅，令薄餅選擇增至27款。

新餐單的推出，緊接餐廳再度獲得國際肯定。Little Napoli榮獲2026年《米芝蓮指南》必比登推介，在2026年50 Top Pizza Asia‑Pacific榜單中排名第30，並獲頒 「最受顧客喜愛獎 – Grassl Glass Award」。此外，餐廳亦獲 Gambero Rosso「意大利頂級餐廳」獎項，並獲評「兩片薄餅」(Due Fette)。

這次拓展並非背離餐廳的根源。對 Gavino 而言，薄餅一直是更廣闊飲食文化的一部分。新餐單呈獻更多他在拿坡里成長時熟悉的菜式與食材，同時保留 Little Napoli 自創立以來的烹調理念：嚴選意大利食材、每日新鮮製作麵糰，並以傳統石窯按單烤製薄餅。

細味薄餅以外的拿坡里風情

展開薄餅之旅前，客人可先品嚐一至兩道冷盤或熱盤，讓用餐節奏更貼近南意大利的飲食文化。

新增前菜包括意式薄切地中海八爪魚Carpaccio di Polpo (HK$188) ，以地中海八爪魚配芝麻菜、蒜香醬、Gaeta黑橄欖及Amalfi檸檬皮；意式薄切牛肉Carpaccio di Manzo (HK$198) 則以薄切牛肉配水牛乳清芝士、芝麻菜及Amalfi檸檬皮。

全新的「熱盤及意粉」系列，呈現拿坡里及周邊地區溫暖家常的烹調風味。意式炸薯球 Crochetta di Patate Ripiena (HK$118) 外層香脆，內餡為火腿與芝士；意式牛肉丸配肉醬Polpette di Manzo al Ragù (HK$158) ，牛肉丸配燉蕃茄醬汁、羅馬綿羊芝士醬及意式香草麵包；炸Caserta豬扒Costina di Maialino Casertano Impanato (HK$208) 選Caserta豬扒，裹上麵包糠炸至金黃，搭配芝麻菜、櫻桃蕃茄及檸檬醬汁。

手工意粉在全新餐單中佔有更重要的位置。自家製薯仔粉糰Gnocchi alla Sorrentina (HK$168) ，配搭車厘茄醬、Agerola水牛芝士、羅馬綿羊芝士及羅勒；燉牛肉汁燴Ziti意粉Ziti alla Genovese (HK$198) 以慢燉牛肉配香濃 Tropea 洋蔥醬，再淋上巴馬臣忌廉及羅勒；慢燉豬牛肉醬Cavatelli意粉Cavatelli al Ragù Napoletano (HK$188) 則以自製Cavatelli意粉，搭配豬肉及牛肉肉醬與羅馬羊奶芝士忌廉。

想品嚐較清新的選擇，不妨一試西西里鮮蝦他他 Fettuccine意粉 Fettucine alla Crudaïola e Gamberi  (HK$238) ，以手工意式寬麵搭配西西里鮮蝦他他、復古車厘茄醬、Amalfi 檸檬皮及羅勒。

GAVINO PILO匠心創作的全新特式薄餅

薄餅依然是 Little Napoli 的主角。Gavino全新推出的特式薄餅系列共有八款配搭，在保留拿坡里薄餅精髓的同時，也讓他能更自由地運用來自意大利南部各地的食材。 地中海八爪魚薄餅 Luciana (HK$248) 以拿坡里經典的八爪魚配蕃茄為靈感，配上地中海八爪魚、San Marzano DOP蕃茄、烤車厘茄、Gaeta黑橄欖、蒜、辣椒及羅勒。

水牛芝士芝心批Parigina (HK$248) 則走較濃郁的路線，以水牛芝士填滿餅邊，搭配San Marzano DOP蕃茄、櫻桃木煙燻火腿和煙燻Agerola水牛芝士；Sicula薄餅 (HK$228) 則匯集San Marzano DOP蕃茄 、烤車厘茄、煙燻Agerola水牛芝士、西西里芝士、茄子和羅勒。

Cilentana薄餅 (HK$258）巧妙交織鹹香與甜美滋味，配以Capocollo豬肉火腿、Agerola水牛芝士、水牛藍芝士和Cilento無花果醬；辣味拿坡里莎樂美腸薄餅Piccante (HK$248) ，辣拿坡里莎樂美腸搭配水牛芝士DOP、Provolone del Professore芝士、茄子及烤車厘茄，帶來香辣滋味。

Gavino的兩款創新配搭包括風乾牛肉薄餅 Cetarese (HK$258)，以Cetara風乾牛肉配煙燻 Agerola 水牛芝士，再佐以Vesuvio杏桃醬及菠菜芽；以及Picanha牛肉薄餅Divina (HK$258)，以橡木煙燻Picanha牛肉配Agerola水牛芝士、Annurca蘋果醬及芝麻菜。此外，Calzone Don Diego (HK$258) 則加入拿坡里莎樂美腸、菊苣、水牛芝士DOP和煙燻Agerola水牛芝士，佐以松子、葡萄乾和Gaeta黑橄欖。

傳統拿坡里車輪薄餅登場

Little Napoli 推出極具特色的新品  – 車輪薄餅 (Pizza a Ruota di Carro)。 車輪薄餅直徑達40厘米，餅底極薄而平整，餅邊更延伸至盤子之外，適合多人共享。系列提供多款經典口味，包括 Marinara (HK$198)、Cosacca (HK$228)、Margherita (HK$218)、Reginella (HK$228)、Diavola (HK$238)、Affumicata (HK$228) 及 Vesuviana (HK$238) 。這種呈現方式以全新形式演繹 Little Napoli 一直堅持的麵糰與經典配搭。

Gavino 亦延續拿坡里傳統，推出炸薄餅Pizza Fritta：Classica (HK$188) 以San Marzano DOP蕃茄、煙燻Agerola水牛芝士、羅馬綿羊芝士、黑胡椒及羅勒製作而成；Completa (HK$208) 則額外加入Cicoli火腿及Fuscella芝士。

不可錯過RICOTTAMISÙ

甜點種類繁多，而 Ricottamisù  (HK$98) 是Little Napoli對提拉米蘇的創新演繹，以咖啡浸泡的手指餅，層層疊上咖啡風味水牛芝士及可可粉。其他拿坡里經典甜點包括拿坡里蘭姆酒海綿蛋糕 Rum Babà (HK$88) ，配鮮忌廉、士多啤梨和Amalfi檸檬皮；以及芝士酥角 Mini Sfogliatella Riccia (HK$68)，酥脆的酥皮口袋中包裹Ricotta芝士。客人亦可選擇意大利雪糕、Amalfi檸檬冰沙和意大利雪糕沙冰。

全新餐單為 Little Napoli 揭開新篇章：餐廳依然以薄餅為核心，如今更全面呈現拿坡里風情——從當地菜式與食材，到當地人的飲食方式。

關於總廚兼店主GAVINO PILO

出生於拿坡里的總廚兼店主Gavino Pilo於2021年在香港創立Little Napoli，將家鄉的傳統與風味帶到這座城市。餐廳精心挑選並從意大利採購優質食材，每日新鮮製作麵糰；薄餅則全由人手製作，並放入傳統石窯烘烤90秒。 Gavino一直堅持正宗的拿坡里烹飪理念，亦曾獲邀擔任阿布扎比國際食品展（ADIFE）Pizza Hub 世界大賽評審。

Little Napoli每日提供午餐和晚餐；客人可於網上預訂，或選擇外送/外帶服務。

《完》

關於LITTLE NAPOLI

Little Napoli 於2021年由出生於拿坡里的總廚兼店主 Gavino Pilo 在香港創立，致力於將拿坡里的美食與傳統帶到香港。餐廳最初是位於跑馬地的外賣專門店，後於2024年12月遷至灣仔大王東街，開設規模更大的堂食餐廳。店內的開放式廚房與傳統石窯，為用餐體驗的核心。餐廳從意大利採購主要食材，主打手工製作的拿坡里薄餅，以帶有標誌性焦斑、鬆軟蓬鬆的餅邊及柔軟餅底見稱；餐單亦不斷拓展，加入更多以意大利南部菜式與食材為靈感的料理。

餐廳資料

地址: 灣仔大王東街6-16號地舖

電話: +852 6882 1823
網址: https://www.littlenapolihk.com/

網上預訂或外送服務: 請按此

社交媒體 (Instagram): @littlenapoli.hk @chefgavino

營業時間：

午餐 – 星期一至星期五: 12pm-3pm；星期六及星期日: 12pm-4pm

晚餐 – 星期一至星期日: 6pm-10pm

Following their first collaboration in Kanazawa this April, the two restaurants reunite in Hong Kong for a special menu celebrating seasonal ingredients, regional influences and their shared appreciation for local producers

Please click HERE to download high resolution photos of Roganic x Respiracion

<<27^th October 2026 – Hong Kong>> One MICHELIN-starred and MICHELIN Green-starred Roganic welcomes acclaimed Kanazawa restaurant respiración for two exclusive collaboration dinners on 17 and 18 November 2026. Following their first sold-out collaboration in Ishikawa Prefecture this April, the two restaurants reunite in Hong Kong for the second chapter of their collaboration, presenting a specially designed tasting menu that brings together Roganic’s produce-led modern British cooking and respiración’s contemporary Spanish cuisine shaped by the ingredients and traditions of Japan’s Hokuriku region.

Priced at HK$2,180 + 10% service charge per guest for the special 11-course dinner menu, the two-night event will showcase the culinary philosophies of both restaurants through a progression of individual signatures and collaborative creations. With a shared respect for seasonality, close relationships with producers and a commitment to bringing out the natural flavours of ingredients, the collaboration explores how different culinary backgrounds and techniques can come together on one menu.

FROM KANAZAWA TO HONG KONG: A SHARED APPROACH TO SEASONAL COOKING

Founded by three childhood friends who pursued their culinary careers before reuniting in their hometown, respiración has become one of Kanazawa’s most compelling dining destinations. Housed within a restored traditional wooden building that once served as a bank, the restaurant presents a contemporary interpretation of Spanish cuisine through the ingredients, craftsmanship and food culture of Ishikawa Prefecture.

Drawing on the experience of its chefs in Barcelona’s MICHELIN-starred kitchens, respiración combines Spanish techniques with Japan’s seasonal seafood, mountain vegetables, local game and fermented ingredients. Its cooking places particular emphasis on the natural flavours and textures of familiar ingredients, supported by close relationships with farmers, fishermen and artisans throughout the region.

This philosophy finds common ground with Roganic, where Executive Chef Oli Marlow and Head Chef Adam Catterall, overseen by Simon Rogan, continue to champion seasonal produce, sustainability and the creative use of locally sourced ingredients. Since opening in 2019, Roganic has developed its own interpretation of farm-to-table dining in Hong Kong, working closely with regional growers and suppliers while incorporating preservation, fermentation and modern British culinary techniques.

Having first cooked together in Kanazawa in April, the two teams now bring their exchange to Hong Kong, drawing on ingredients and ideas from both destinations to create a menu that reflects their individual identities and shared interests.

A COLLABORATIVE MENU CELEBRATING THE SEASONS

The 13-course menu begins with a selection of snacks from both kitchens, introducing the contrasting techniques and flavours that define their cooking. From respiración, the Impact Amaebi is an interpretation of the restaurant’s signature sweet shrimp creation, featuring a crisp tart made from shrimp shells and a filling of sweet shrimp marinated in house-made shio-koji aged for two years, finished with a delicate sheet of shrimp jelly.

Roganic presents Aerated Asparagus from Yunlin with Spiny Lobster and Semi-dried Tomato, bringing together the sweetness of shellfish with the freshness of seasonal vegetables. This is followed by respiración’s Oyster Donut, a savoury fried bite filled with local oysters, oyster-infused béchamel and seaweed, accompanied by a soybean-based dipping sauce and caviar. Roganic’s Whipped Duck Livers on Toasted Black Garlic Pudding offers a richer contrast, balanced by preserved Alpine plum jelly.

The menu continues with respiración’s Female Snow Crab Royale, a delicate steamed egg custard incorporating snow crab meat and roe, finished tableside with a warm broth. The dish celebrates the arrival of female snow crab season in Japan, when the prized crustaceans are available for a limited harvesting period of just two months.

From Roganic, Asparagus from Yunlin with Summer Herbs and Roasted Pork combines slow-cooked hen’s yolk and toasted yeast, highlighting the restaurant’s approach to bringing together vegetables, proteins and fermented flavours.

A jointly prepared seafood course of Dry-aged Threadfin with Pil Pil Sauce and Green Yuzu brings together the techniques of both kitchens. Drawing on the traditional Spanish pil pil preparation, the sauce develops its rich texture and concentrated flavour from fish collagen, complemented by yuzu foam and a finishing touch of charred green yuzu grated tableside.

Respiración then presents its Male Snow Crab Paella, a signature expression of its Spanish culinary foundations and Ishikawa’s celebrated seafood. The rice is prepared to capture the richness and umami of snow crab, accompanied by aioli.

The savoury progression concludes with another collaborative creation, Pigeon with Ah-shing Pumpkin, Split Peas and Fig Leaf, combining seasonal ingredients with the two restaurants’ respective approaches to cooking game.

For dessert, respiración introduces Ama-koji, a rice-based creation inspired by amazake, the traditional Japanese fermented rice drink. Prepared using locally sourced rice, rice koji and water, the dessert incorporates ama-koji ice, a sweet koji sauce, crisp rice chips and a foam made with local sake.

Roganic follows with an Alpine Plum Tartlet with Bergamot Cream and Frozen Plum Juices, offering a refreshing balance of fruit and citrus. The experience concludes with petit fours from respiración and Roganic’s Frozen Ruby Strawberry Cream with Chocolate Mint and Nori, bringing together sweet, herbal and savoury notes.

Across the menu, the two restaurants demonstrate how their shared interest in regional ingredients and traditional preparations can lead to new interpretations, with Japanese fermentation, Spanish culinary techniques and Roganic’s modern British influences appearing throughout the evening.

The collaboration will take place exclusively on 17 and 18 November 2026 at Roganic in Lee Garden One, Causeway Bay. With just two dinner services available, the event offers guests a rare opportunity to experience respiración’s cooking outside Japan’s Kanazawa, alongside the creative approach of Roganic’s team.

<<ENDS>>

ABOUT ROGANIC HONG KONG

Roganic Hong Kong is Simon Rogan MBE’s one MICHELIN star and MICHELIN Green-starred restaurant that was located in Hong Kong’s Causeway Bay, that opened in 2019 with Oli Marlow as Executive Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability.

In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and has relocated to a new home in Lee Garden One that has opened from 15^th February 2025.

Roganic Hong Kong is led by Executive Chef Oli Marlow and Head Chef Adam Catterall.

RESTAURANT INFORMATION

Address: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

Capacity: 44 pax Main Dining Room + 10 pax private room

ABOUT SIMON ROGAN MBE AND UMBEL

UMBEL, the restaurant group founded by chef Simon Rogan, is known for its award-winning restaurants with a strong farm-to-table ethos. With a portfolio spanning the UK, Malta, Hong Kong, and Thailand, UMBEL is home to some of the world’s most celebrated restaurants, which collectively hold ten Michelin stars and two Green Michelin Stars.

The journey began in 2002, when Simon launched L’Enclume in Cartmel, focusing on hyperlocal, seasonal ingredients. The restaurant now boasts three Michelin stars, holds the top place in the UK in La Liste 1000 restaurants, and has five AA Rosettes.

In 2008, UMBEL opened Rogan & Co in Cartmel, which earnt a Michelin star in 2018 and three AA Rosettes. UMBEL established Our Farm in the Lake District in 2011, ensuring a supply of the best possible local and sustainable produce. The farm now provides most of the produce for all UMBEL’s UK restaurants. In 2016, UMBEL launched Aulis Cartmel, a six-seater chef’s table at L’Enclume.

A London outpost of Aulis followed in 2017, as a standalone 12-seater chef’s table in Soho, which was awarded its first Michelin star in 2024.

Expanding internationally, UMBEL launched Roganic Hong Kong in February 2019, earning a Michelin star in December 2019. Henrock, an elegantly informal restaurant within Linthwaite House, debuted in the Lake District in October 2019.

The group’s sustainability efforts led to both L’Enclume and Roganic Hong Kong receiving a Michelin Green Star in 2021. In early 2023, the group expanded to Valletta, Malta, with the opening of ION Harbour by Simon Rogan, which, in 2024, became the first-ever restaurant on the island to receive two Michelin stars. In December 2023, the group expanded into Thailand, with the opening of Aulis Phuket, which received its first Michelin star in 2024.

In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within.

Also, in 2024, Simon was awarded an MBE in the New Year’s Honours List for his services to the food industry.

Since opening, Skof has also received the Best New Restaurant Award at the Good Food Guide 2024 and Newcomer of the Year at the Manchester Food & Drink Awards 2024, where Tom Barnes was also crowned Chef of the Year. Less than a year after opening, Skof earned its first Michelin star at the 2025 Michelin Great Britain awards.

In 2026, Southampton-based restaurant AO by Daniel Rogan joined UMBEL.

Further information and news: www.simonrogan.co.uk or visit @rogan_simon

RESTAURANT ACCOLADES & AWARDS – PAST AND PRESENT

• Best New Restaurant – Foodie
• Best New Foreign Restaurant – Time Out Hong Kong
• Best New Restaurant of 2019 – Lifestyle Asia Hong Kong
• Best Service – T Dining by Hong Kong Tatler 2019
• Top 20 Restaurants of Hong Kong & Macau – T Dining by Hong Kong Tatler 2019
• Best New Restaurant – T Dining by Hong Kong Tatler 2019
• One Michelin Star – MICHELIN Guide Hong Kong Macau 2020 + 2021 + 2022 + 2023 + 2024 + 2025
• Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021
• MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024 + 2025
• Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
• Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
• Travel & Leisure Asia 2023 + 2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
• Best Design – Vogue Hong Kong 2024
• Home Journal Awards (2025): Winning Dining Space for its new design.
• International Restaurant & Bar Design Awards – Global Best Sustainability Design Award (2025):
• The Food Made Good Standard by The Sustainable Restaurant Association – 3-Star Rating (2025)
• Foodie Forks Awards 2025 – Best Sustainable Restaurant of Hong Kong
• Harpers Bazaar Hong Kong – Bazaar Elite List 2025 + 2026 – Roganic Hong Kong
• Eater – The 38 Best Hong Kong Restaurants
• Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong
• Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong
• Best Interiors – SCMP Top 100 Tables 2026
• Top 100 Tables of Hong Kong – SCMP Top 100 Tables 2026
• Tatler Dining – Tatler Best 20 Restaurants of Hong Kong 2026 – Roganic
• Tatler Dining – Tatler Best in Class 2026 – Best Design
• Trip. Gourmet – Diamond Award – Roganic

The Chairman and Sun Hon Kee in Hong Kong lead the ranked lists, celebrating outstanding Chinese dining across Asia, beyond Mainland China

Press images available via Dropbox

<<HONG KONG, October 26, 2026 >> The Chinese Restaurant Awards (CRA) today announces the final results of its 2026 Asia Awards, naming the Elite 25 Asia, Essential 25 Asia, three Chinese-Inspired award-winning restaurants and five individual honourees. Together, the results celebrate the restaurants and people shaping Chinese dining across Asia, beyond Mainland China.

The Chairman, Hong Kong takes the No. 1 position on Elite 25 Asia, followed by Yun and WING, both in Hong Kong. Sun Hon Kee Restaurant (Hong Kong) leads Essential 25 Asia, with Ming Fu (Taipei), at No. 2 and Kamcentre Roast Goose (Hong Kong) at No. 3.

This final rankings list follows the earlier announcement of 100 Asia Honourees (the finalists) — 50 each for Elite 25 Asia and Essential 25 Asia — spanning Hong Kong, Macau, Taiwan, Singapore, Malaysia, Japan, Thailand and the Philippines. These extended lists remain a guide to broader discovery.

“We started the Chinese Restaurant Awards in 2008 to bring greater attention to the variety and quality of Chinese dining. That purpose continues as we look across Asia,” says Rae Kung, CEO of the Chinese Restaurant Awards. “Chinese dining is  not represented by one kind of restaurant or one idea of excellence. Because of this, Elite 25 Asia recognizes restaurants taking Chinese gastronomy forward, while Essential 25 Asia celebrates neighbourhood favourites and the everyday pleasures of Chinese dining. We want diners to discover both — and to understand the craft, the dishes, people and traditions behind a memorable meal.”

WHERE TASTE LEADS

Selected by 30 members of the Asia Taste Advisors Panel, the Awards place exceptional taste above all else. Advisors first assess the taste and quality of the food, before considering consistency, hospitality and the overall dining experience.

The results reflect the many expressions of Chinese cuisine across the region: Cantonese, Hakka, Ningbo, Taizhou, Teochew, Shunde and Taiwanese cooking, alongside the distinctive Chinese dining traditions that have developed in Singapore, Malaysia and Japan.

ASIA

Individual Award Recipients

Premier Visionary Award of the Year

The Premier Visionary Award recognizes an individual whose contribution, leadership, innovation, or strategic vision has driven meaningful change in Chinese dining — inspiring the next generation of industry leaders.

Vicky Cheng – WING and VEA Restaurants, Hong Kong, and K by Vicky Cheng, Bangkok

Rising Star Chef of the Year

Melissa Tsang – Summer Pavilion, The Ritz-Carlton, Millennia Singapore, Singapore

Cantonese Barbeque Chef of the Year

Fung Ho Tong – Kamcentre Roast Goose, Hong Kong

Dim Sum Chef of the Year

Lam Kwok Wai – Forum Restaurant, Hong Kong

Master Chef of the Year

Tam Kwok Fung – Chef Tam’s Seasons, Wynn Palace, Macau

ABOUT the Awards Recipients

“These honours also bring attention to the people behind the food,” adds Kung. “Chinese dining depends on skills developed over years, as well as the willingness to pass them on to the next generation. In addition, to have the confidence to bring new ideas to the table.”

Chinese-Inspired Awards

Three award-winning restaurants (ranked)

The Chinese-Inspired Awards recognize restaurants whose identities extend beyond traditional Chinese cuisine, yet whose cooking draws meaningfully on its ingredients, techniques and food traditions. Through creativity and skill, these restaurants interpret Chinese culinary heritage within a broader, contemporary dining experience.

1. VEA Restaurant, Hong Kong – Chinese x French
2. Restaurant Labyrinth, Singapore – Modern Singaporean
3. Born, Singapore – French gastronomy with bold Chinese influences

The three winners demonstrate how Chinese culinary influences can take on new forms, opening another avenue for diners to explore their reach and relevance.

About the award winners

Essential 25 ASIA (Final ranked list)

Essential 25 Asia celebrates neighbourhood institutions, local favourites and distinctive restaurants whose food makes them an essential part of a city’s dining landscape.

At No. 1, Sun Hon Kee Restaurant in Hong Kong celebrates Hakka cooking. Ming Fu Taiwanese Cuisine & Seafood in Taipei takes No. 2 with its modern Chinese cuisine, followed by Kamcentre Roast Goose at No. 3. Din Tai Fung’s Xinyi Road location in Taipei and Leung Shun Hing in Hong Kong round out the top five.

The list highlights dishes from a diverse selection of restaurants that serve dishes such as roast goose,seafood to beef noodles, braised pork rice, and sesame oil kidney. It recognizes the regional character of Chinese dining through restaurants including Gerai Makanan Sai Kee and Hai Kah Lang in Malaysia, and Sosakumenkobo NAKIRYU in Tokyo.

1. Sun Hon Kee Restaurant – Hakka – Hong Kong
2. Ming Fu Taiwanese Cuisine & Seafood – Taiwanese – Taipei
3. Kamcentre Roast Goose – Cantonese BBQ – Hong Kong
4. Din Tai Fung (Xinyi Road) – Huaiyang/Taiwanese – Taipei
5. Leung Shun Hing – Cantonese – Hong Kong
6. Hao Tang Hao Mian – Hong Kong style  – Hong Kong
7. Yongkang Beef Noodles – Taiwanese – Taipei
8. San Shu Gong Private Dining – Cantonese & Teochew  – Singapore
9. Sun Kwai Heung – Cantonese BBQ – Hong Kong
10. Jin Xian Braised Pork Rice (Songshan) – Taiwanese – Taipei
11. May May Kitchen – Hong Kong Boat-dwellers Cuisine  – Hong Kong
12. Keng Eng Kee Seafood – Singaporean-Chinese – Singapore
13. Hey Kee HK Seafood – HK Dai Pai Dong Style  Seafood – Singapore
14. Restaurante Heng Lei – Cantonese – Macau
15. Lai’s Kitchen – Cantonese – Hong Kong
16. Ho Lee Fook – Modern Chinese – Hong Kong
17. Fung Lum – Cantonese – Hong Kong
18. Yang Ming Seafood – Singaporean-Chinese – Singapore
19. Shi Jia Sesame Oil Kidney – Taiwanese – Taipei
20. Shunde Kin Wah Restaurant – Cantonese/Shunde – Macau
21. Chuen Min Sai Ka – Hong Kong style Noodles  – Hong Kong
22. Gerai Makanan Sai Kee – Traditional Cantonese – Kuala Lumpur
23. Mak’s Noodle  – Cantonese Noodles/Congee – Hong Kong
24. Sosakumenkobo NAKIRYU – Japanese-Chinese – Tokyo
25. Hai Kah Lang – Malaysian Chinese – Kuala Lumpur

Elite 25 ASIA (Final ranked list)

Elite 25 Asia recognizes restaurants distinguished by exceptional cooking. It is Chinese gastronomy at its highest level.

The Chairman leads the ranking, with Chinese omakase Yun at No. 2 and modern Chinese restaurant WING at No. 3. Macau’s Jade Dragon and Hong Kong’s Yong Fu complete the top five.

The list brings established masters and contemporary voices together, from Chef Tam’s Seasons in Macau and Silks House in Taipei to Sazenka in Tokyo, Summer Pavilion in Singapore and The China House by Chef Fei in Bangkok.

1. The Chairman – Modern Cantonese – Hong Kong
2. Yun – Chinese Omakase – Hong Kong
3. Wing – Modern Chinese – Hong Kong
4. Jade Dragon – Cantonese – Macau
5. Yong Fu – Ningbo – Hong Kong
6. Seventh Son Restaurant – Cantonese – Hong Kong
7. Chef Tam’s Seasons – Cantonese – Macau
8. Forum Restaurant – Cantonese – Hong Kong
9. Xin Rong Ji – Taizhou – Hong Kong
10. Sazenka – Modern Chinese – Tokyo
11. Man Ho Chinese Restaurant – Cantonese – Hong Kong
12. Peach Blossoms – Fine Singaporean Chinese – Singapore
13. Silks House – Cantonese – Taipei
14. The Legacy House – Cantonese / Shunde – Hong Kong
15. Summer Pavilion – Cantonese – Singapore
16. Lung King Heen – Cantonese – Hong Kong
17. Duddell’s – Cantonese – Hong Kong
18. The China House by Chef Fei – Teochew and Cantonese – Bangkok
19. Mountain & Sea House – Taiwanese – Taipei
20. Hong Kong Cuisine 1983 – Modern Chinese – Hong Kong
21. Chai Jia Chai – Modern Chinese – Bangkok
22. Yi – Innovative Chinese – Macau
23. Purple Laurel – Modern Chinese – Bangkok
24. Wing Lei – Cantonese – Macau
25. MOTT 32 – Modern Chinese – Hong Kong

All ballots underwent a final conflict-of-interest review after voting closed. Taste Advisors declared any relationships with restaurants under consideration and recused themselves from related votes. For more details, see How the Awards Are Decided.

The Asia results follow the announcement of the Chinese Restaurant Awards’ Canada and United States honours in September 2026. Co-created with Taste Advisors who know their local dining scenes intimately, the Awards offer the dining public a guide to exploring Chinese cuisine in greater depth across two continents — Asia and North America. Together, these selections introduce diners to regional flavours, everyday favourites and exceptional restaurants, alongside the people behind them.

“As the Chinese Restaurant Awards continues to grow internationally, our founding mission remains unchanged: to celebrate culinary excellence, give chefs and restaurateurs the recognition they deserve, and help diners discover outstanding Chinese restaurants and the dishes worth discovering,” adds Kung.

For more information, Winners’ Profiles, Awards Standards and introductions to the Asia Taste Advisors, please visit www.chineserestaurantawards.com

<<ENDS>>

ABOUT CHINESE RESTAURANT AWARDS

Founded in 2008 in Canada, the Chinese Restaurant Awards is the world’s longest-running restaurant awards platform dedicated exclusively to Chinese cuisine. Established to deepen public appreciation of Chinese dining and foster cross-cultural exchange, the organization celebrates the diversity, creativity and excellence of Chinese restaurants through awards programs, chef collaborations and curated culinary experiences.

Following its expansion into Asia in 2025 and the United States in 2026, the Chinese Restaurant Awards now recognizes Chinese dining across Canada, the United States and Asia, connecting chefs, restaurants, media and dining audiences through meaningful culinary and cultural experiences.

Chinese Restaurant Awards | www.chineserestaurantawards.com

Facebook ChineseRestaurantAwards | Instagram @ChineseRestaurantAwards

香港大班樓與新漢記飯店分別登上兩大榜單首位，從精緻餐飲到城市日常，探索中國內地以外的亞洲中菜風貌

傳媒照片請於此 DROPBOX 下載

<<香港，2026年10月26日>> — 首本名菜中華食肆大獎（Chinese Restaurant Awards）今日公布2026年度亞洲區最終評選結果，揭曉「亞洲25中菜名府」、「亞洲25中菜名選」、三間「中菜靈感獎」得獎餐廳，以及五位年度個人獎項得主，表彰在中國內地以外的亞洲各地，以出色料理、深厚技藝與獨到視野塑造中菜餐飲風貌的食府與人才。

香港大班樓榮登「亞洲25中菜名府」榜首，第二及第三位分別為同樣位於香港的步雲與WING 永。「亞洲25中菜名選」則由香港新漢記飯店位列第一，台北明福台菜海產及香港甘棠燒鵝分別名列第二及第三。

最終排名承接早前公布的兩份50強入選名單，合共100間食府，涵蓋香港、澳門、台灣、新加坡、馬來西亞、日本、泰國及菲律賓。兩份50強名單為食客提供更廣闊的探索起點；本次公布的25強排名，則進一步呈現兩項獎項各自鮮明的定位，讓精緻中菜與日常滋味同樣獲得重視。

「我們在2008年創立首本名菜中華食肆大獎，是希望讓更多人看見中菜的豐富與出色之處。今天，這份初心也引領我們走訪亞洲，」首本名菜中華食肆大獎行政總裁 Rae Kung 表示。「中菜的精彩，不能只由一種餐廳或一套標準來代表。『亞洲25中菜名府』肯定持續推進中菜發展的卓越食府；『亞洲25中菜名選』則表揚那些融入城市生活、讓人一再回訪的好餐廳。我們希望食客兩者都去探索，從一道值得品嚐的菜，認識背後的手藝、人物與飲食傳承。」

味道引領選擇

本年度亞洲區獎項由30位亞洲品味評鑑顧問選出，以味道為首要準則。顧問首先評估食物的味道與品質，再考量出品的穩定性、待客之道及整體用餐體驗。

榜單呈現中菜在亞洲的多種面貌：從粵菜、客家菜、寧波菜、台州菜、潮州菜、順德菜與台灣菜，到在新加坡、馬來西亞及日本逐步形成的在地中華飲食傳統。各地食府以不同方式延續熟悉的風味，也讓中菜隨着城市、文化與世代而發展。

【五項個人殊榮】

中菜的成就，來自一道道菜，也來自成就這些菜的人。2026年度亞洲區個人獎項，表揚在領導視野、新世代廚藝、粵式燒味、點心及中菜技藝上作出傑出貢獻的五位人才。詳閱得獎者簡介

年度首席遠見大獎

此獎項表彰憑藉領導力、創新思維或長遠視野，為中菜餐飲帶來實質改變，並啟發下一代餐飲人才的業界人物。
鄭永麒
香港 WING 永及 VEA Restaurant、曼谷 K by Vicky Cheng

年度新世代廚師
曾麗清
新加坡麗思卡爾頓美年酒店夏苑

年度廣東燒臘大廚
馮浩棠
香港甘棠燒鵝

年度點心大廚
林國威
香港富臨飯店

年度殿堂名廚
譚國鋒
澳門永利皇宮譚卉

Rae Kung 表示：「這些獎項也讓我們把目光放在料理背後的人。中菜的延續，有賴多年磨練的手藝、願意把經驗傳下去的心意，以及把新想法帶到餐桌上的膽識。他們的投入，值得被更多人認識。」

【中菜靈感大獎】

「中菜靈感大獎」聚焦並非以傳統中菜為唯一定位、卻在料理中深刻運用中式食材、烹調技法與飲食文化的餐廳。它們以創意與技藝，將中華飲食傳承融入更廣闊的當代餐飲體驗，展現中菜影響力的不同可能。

2026年度得獎餐廳 – 排名

1. VEA Restaurant — 香港 – 中法融合
2. Restaurant Labyrinth — 新加坡 – 現代新加玻菜
3. Born — 新加坡 – 融匯鮮明中菜風味的法式料理

三間餐廳各有鮮明的創作語言，也讓食客看見：中菜的食材、技法與文化記憶，如何在不同餐飲脈絡中延伸，形成新的風味與體驗。詳閱得獎食肆介紹

【亞洲25中菜名選】

「亞洲25中菜名選」表揚深植社區的老店、深受本地食客喜愛的餐廳，以及憑藉鮮明風味，成為城市飲食生活重要一部分的特色食府。

榜首新漢記飯店讓客家菜站到聚光燈下；第二位為台北明福台菜海產呈現台灣菜深度底蘊；第三位則為以傳承手藝聞名的甘棠燒鵝。台北鼎泰豐信義店(現已改為外賣店 – 選擇堂食，可前往鄰近的新生店，地址為信義路二段277號 )與香港良順興分列第四及第五位。

從燒鵝、海鮮，到牛肉麵、滷肉飯與麻油腰花，這份名單邀請食客重新細味日常餐桌上的講究。馬來西亞的亞世飯檔和海腳人，以及東京的創作麵工房鳴龍等入選餐廳，也呈現中華飲食在不同地方落地、生長的獨特面貌。

2026「亞洲25中菜名選」最終排名

1. 新漢記飯店 — 客家菜 — 香港
2. 明福台菜海產 — 台灣菜 — 台北
3. 甘棠燒鵝 — 廣東燒味 — 香港
4. 鼎泰豐（信義店） — 淮揚菜/台灣菜 — 台北
5. 良順興 — 粵菜 — 香港
6. 好湯好麵 — 香港風味 — 香港
7. 永康牛肉麵 — 台灣菜 — 台北
8. 三叔公私房菜 — 粵菜/潮州菜— 新加坡
9. 新桂香燒臘 — 廣東燒味 — 香港
10. 金仙滷肉飯（松山店） — 台灣菜 — 台北
11. 美美小廚 — 香港水上人風味 — 香港
12. 瓊榮記海鮮 — 新加坡中菜 — 新加坡
13. 嘻記香港大排檔 — 港式大排檔海鮮 — 新加坡
14. 興利美食 — 粵菜 — 澳門
15. 美麗小廚 — 粵菜 — 香港
16. 口利福 — 現代中菜 — 香港
17. 楓林小館 — 粵菜 — 香港
18. 揚名海鮮 — 新加坡中菜 — 新加坡
19. 施家麻油腰花 — 台灣菜 — 台北
20. 順德建華美食 — 順德菜/粵菜 — 澳門
21. 傳麵世家 — 港式麵食 — 香港
22. 亞世飯檔 — 古早粵菜 — 吉隆坡
23. 麥奀雲吞麵世家 — 廣東粉麵/粥品 — 香港
24. 創作麵工房 鳴龍 — 日式中華料理 — 東京
25. 海腳人 — 馬來西亞中菜 — 吉隆坡

【亞洲25中菜名府】

「亞洲25中菜名府」表揚以卓越烹調、鮮明料理定位及深厚中菜根基見稱的食府，肯定它們在承傳技藝之餘，持續推進中菜餐飲的能力。

大班樓位列榜首，憑獨特中菜廚師發辦的步雲名列第二，現代中菜餐廳 WING 永排名第三；澳門譽瓏軒及高級寧波菜的香港甬府分列第四及第五。

榜單匯聚資深名家的功架與當代廚人的觀點。從澳門譚卉、台北晶華軒，到東京茶禪華、新加坡夏苑與曼谷中茗閣，各間食府以不同的地域背景與料理思維，展現中菜兼具傳承與發展的深度。

2026「亞洲25中菜名府」最終排名

1. 大班樓 — 現代粵菜 — 香港
2. 步雲 — 中菜廚師發辦 — 香港
3. 永 — 現代中菜 — 香港
4. 譽瓏軒 — 粵菜 — 澳門
5. 甬府 — 寧波菜 — 香港
6. 家全七福酒家 — 粵菜 — 香港
7. 譚卉 — 粵菜 — 澳門
8. 富臨飯店 — 粵菜 — 香港
9. 新榮記 — 台州菜 — 香港
10. 茶禪華 — 現代中菜 — 東京
11. 萬豪金殿 — 粵菜 — 香港
12. 鴻桃軒 — 精緻新加坡中菜 — 新加坡
13. 晶華軒 — 粵菜 — 台北
14. 彤福軒 — 粵菜／順德菜 — 香港
15. 夏苑 — 粵菜 — 新加坡
16. 龍景軒 — 粵菜 — 香港
17. 都爹利會館 — 粵菜 — 香港
18. 中茗閣 — 潮州菜／粵菜 — 曼谷
19. 山海樓 — 台灣菜 — 台北
20. 壹玖捌叁 — 現代中菜 — 香港
21. 蔡家菜 — 現代中菜 — 曼谷
22. 天頤 — 創意中菜 — 澳門
23. 紫桂軒 — 現代中菜 — 曼谷
24. 永利軒 — 粵菜 — 澳門
25. 卅二公館 — 現代中菜 — 香港

從亞洲到北美，與品味評鑑顧問共同成就中菜指南

投票結束後，所有選票均已完成最終利益衝突審查。品味評鑑顧問須申報與候選食府的相關關係，並就涉及利益衝突的餐廳迴避投票。評選準則及程序詳見官方網站的「2026年獎項評選機制」。

本次亞洲結果，承接首本名菜中華食肆大獎於2026年9月在溫哥華公布的加拿大及美國年度殊榮。大獎與深入了解各地餐飲文化的品味評鑑顧問共同策劃，為食客提供橫跨亞洲與北美的中菜指南，從地域風味、日常滋味與卓越食府，到背後的廚師與經營者，幫助大眾更深入地認識中菜，也找到真正值得前往、值得點選的好菜。 隨着大獎的國際版圖持續擴展，創立時的使命始終如一：表揚出色廚藝，讓廚師與餐廳經營者獲得應有的肯定，並引領食客發掘優秀中菜食府與值得一嚐的首本名菜。

完整得獎名單、得獎者和食肆介紹、推介菜式、評選準則及亞洲品味評鑑顧問資料，請瀏覽首本名菜中華食肆大獎官方中文網站。

<<完>>

關於首本名菜中華食肆大獎

首本名菜中華食肆大獎於2008年在加拿大創立，是全球歷史最悠久、專注表揚中菜的餐飲獎項平台。大獎致力加深公眾對中菜的認識，促進跨文化交流，並透過獎項計劃、名廚合作及精心策劃的餐飲體驗，表揚中菜的多元、創意與卓越成就。

繼2025年拓展至亞洲，並於2026年進軍美國後，首本名菜中華食肆大獎現已涵蓋加拿大、美國及亞洲，透過具意義的餐飲及文化交流，連繫廚師、食府、媒體與飲食愛好者。

首本名菜中華食肆大獎｜www.chineserestaurantawards.com
Instagram, Facebook, Threads  @ChineseRestaurantAwards

 

The new menu introduces new antipasti, fresh hot plates, pastas and signature creations alongside old-school 40cm Neapolitan pizzas

Please click HERE to download Little Napoli’s High Resolution Official Images

<<26^th October, 2026 – Hong Kong>> Little Napoli, the Wan Chai pizzeria founded by Naples-born Chef and Owner Gavino Pilo, unveils a much-expanded new menu starting from late October, marking the restaurant’s most significant culinary step since opening in Hong Kong in 2021.

Known for its uncompromising approach to Neapolitan pizza and Southern Italian culinary traditions, Little Napoli has grown from a neighbourhood takeaway in Happy Valley into one of Hong Kong’s most recognised pizzeria restaurant. Now settled into its larger Wan Chai home, Chef Gavino is expanding the experience with four new antipasti, seven new hot plates and fresh pastas, five new desserts, and a collection of Special Creation and old-school 40cm Neapolitan “Cart Wheel” pizzas — bringing the total selection to 27 pizzas.

The launch follows another year of international recognition. Little Napoli holds a MICHELIN Bib Gourmand 2026, ranks No. 30 in 50 Top Pizza Asia-Pacific 2026, received the Best Customer Satisfaction 2026 – Grassl Glass Award and earned Gambero Rosso’s Top Italian Restaurants Award earning a “Two Slices” (Due Fette) rating.

This is not a move away from the restaurant’s roots.  For Gavino, pizza has always belonged to larger food culture. The new menu offers a broader taste of the dishes and ingredients he grew up with in Naples, while keeping the cooking approach that has defined Little Napoli from the beginning: carefully selected ingredients from Italy, dough made fresh each day and pizza baked to order in a traditional stone oven. 

BEYOND THE PIZZERIA: A BROADER TASTE OF NAPLES

Guests can now begin with one or two cold or hot plates before embarking on their “Pizza Journey”, bringing the experience closer to the rhythm of a meal in Southern Italy.

Among the new starters, Carpaccio di Polpo (HK$188) pairs Mediterranean octopus with arugula, garlic sauce, Gaeta olives and Amalfi lemon zest, while Carpaccio di Manzo (HK$198) combines thinly sliced beef with buffalo ricotta, arugula and Amalfi lemon zest.

The new Hot Plates & Pastas section draws on the comforting cooking of Naples and its surrounding regions. Crochetta di Patate Ripiena (HK$118) is a crispy potato croquette filled with mixed ham and cheese, while Polpette di Manzo al Ragù (HK$158) serves beef meatballs in a braised tomato sauce with Pecorino Romano sauce and focaccia. Costina di Maialino Casertano Impanato (HK$208) features breaded Caserta pork chop with arugula, cherry tomatoes and lemon sauce.

Pasta has a much larger place on the new menu. Gnocchi alla Sorrentina (HK$168) combines homemade potato gnocchi with cherry tomato sauce, Agerola mozzarella, Pecorino Romano and basil. Ziti alla Genovese (HK$198) is slow-braised beef and a savoury Tropea onion sauce, finished with Parmesan cream and basil. Cavatelli al Ragù Napoletano (HK$188) pairs homemade cavatelli with a pork and beef ragù and Pecorino Romano cream.

GAVINO PILO’S NEW SPECIAL CREATION PIZZAS

Pizza remains at the centre of Little Napoli. Gavino’s new Special Creation Pizza collection introduces 8 combinations that keeps the foundations of Neapolitan pizza while giving him more freedom to work with ingredients from across Southern Italy. Luciana (HK$248) draws on a classic Neapolitan pairing of octopus and tomato: Mediterranean octopus, San Marzano tomato DOP, roasted cherry tomatoes, Gaeta black olives, garlic, chilli and basil. 

Parigina (HK$248) takes a more indulgent direction – a buffalo ricotta-stuffed crust with San Marzano tomato DOP, cherry wood-smoked ham and smoked Agerola mozzarella. Sicula (HK$228) brings together San Marzano tomato DOP?, roasted cherry tomato, smoked Agerola mozzarella, Sicilian ricotta, eggplant and basil.

Sweet and savoury meet in Cilentana (HK$258): Capocollo pork ham, Agerola mozzarella, buffalo blue cheese and Cilento fig sauce. Piccante (HK$248) turns up the heat with spicy Napoli salami, buffalo mozzarella DOP, Provolone del Professore, eggplant and roasted cherry tomato.

Two of Gavino’s most unconventional combinations are Cetarese (HK$258), pairing Cetara bresaola beef and smoked Agerola mozzarella with Vesuvio apricot sauce and spinach sprouts, and Divina (HK$258), combining oak-smoked picanha beef with Agerola mozzarella, Annurca apple sauce and arugula. Completing the collection, Calzone Don Diego (HK$258) folds Napoli salami, escarole, buffalo ricotta DOP and smoked Agerola mozzarella with pine nuts, raisins and Gaeta olives.

THE RETURN OF OLD-SCHOOL NEAPOLITAN PIZZA (PIZZA A RUOTA DI CARRO)

Among the most distinctive additions is Little Napoli’s new Cart Wheel Style Pizza (pizza a ruota di carro) – a generous 40cm old-school Neapolitan pizza for the table, with an extra-large diameter and an extremely thin, flat crust that hangs over the edges of the plate. It is available on favourites including Marinara (HK$198), Cosacca (HK$228), Margherita (HK$218), Reginella (HK$228), Diavola (HK$238), Affumicata (HK$228) and Vesuviana (HK$268), the format offers a different expression of the same dough and classic combinations at the core of Little Napoli.

Gavino also keeps the deeply Neapolitan tradition of Pizza Fritta, or fried stuffed pizza. Classica (HK$188) is filled with San Marzano tomato DOP, smoked Agerola mozzarella, Pecorino Romano, basil and black pepper, while Completa (HK$208) adds cicoli ham and Fuscella ricotta.

SAVE ROOM FOR RICOTTAMISÙ

Dessert expands too. Ricottamisù (HK$98) is Little Napoli’s playful interpretation of tiramisù, layering coffee-soaked ladyfingers with coffee-infused buffalo ricotta and cocoa. It joins Neapolitan favourites Rum Babbà (HK$88) with whipped cream, strawberry and Amalfi lemon zest, and Mini Sfogliatella Riccia (HK$68), crispy pastry pockets filled with ricotta. Guests can also choose from gelato, Amalfi lemon granita and Gelato Frappè.

The new menu marks the next chapter for Little Napoli: still a pizzeria at heart, now with a wider expression of Naples – its dishes, ingredients and the way people eat there.

ABOUT CHEF AND OWNER, GAVINO PILO

Naples-born Chef and Owner Gavino Pilo founded Little Napoli in Hong Kong in 2021 to bring the traditions and flavours of his hometown to the city. Premium ingredients are carefully selected and sourced from Italy. Dough is made fresh each day.  Pizzas are made by hand and baked in a traditional stone oven for 90 seconds. Gavino has remained steadfast in his approach to authentic Neapolitan cooking and has  served as a judge at the Pizza Hub world competition at the Abu Dhabi International Food Exhibition (ADIFE). 

Little Napoli is now open daily for lunch and dinner, with online reservations and delivery / take out options available at HERE.

<<ENDS>>

ABOUT LITTLE NAPOLI

Founded in Hong Kong in 2021 by Naples-born Chef and Owner Gavino Pilo, Little Napoli is an authentic Neapolitan pizzeria dedicatedto bringing the food and traditions of Naples to Hong Kong. Originally a neighborhood takeaway in Happy Valley, Little Napoli expanded into a larger full service venue on Tai Wong Street East in Wan Chai in December 2024, where an open kitchen and traditional stone oven remain central to the experience. The restaurant sources key ingredients from Italy and specialises in handmade Neapolitan pizzas distinguished by their blistered, pillowy crusts and soft centres, alongside a growing menu inspired by the dishes and ingredients from Southern Italy.

RESTAURANT INFORMATION

Address: G/F, 6-16 Tai Wong St East, Wan Chai, Hong Kong

Tel: +852 6882 1823

Website: https://www.littlenapolihk.com/

Online Reservations & Deliveries – See HERE

IG: @littlenapoli.hk @chefgavino

Business Hours;

Lunch: Monday – Friday: 12pm – 3pm, Saturday – Sunday: 12pm – 4pm

Dinner: Monday – Sunday: 6pm – 10pm

Leela主廚 Manav Tuli與 Fumée主廚笠春介 (Ryu Shunsuke)於台北及香港兩地聯袂獻藝，以四晚聯乘活動呈獻印度香料與日式燒鳥的風味交會

台北：2026年10月17日及18日

香港：2026年11月18日及19日

請按此下載 Leela 及Fumee Yakitori 高解像度照片

<<2026年10月21日 – 香港>> Leela 今年迎來開業三週年，特別邀請台北燒鳥名店 Fumée Yakitori 主廚笠春介 (Ryu Shunsuke) 與主廚Manav Tuli攜手合作，展開橫跨台北及香港、為期四晚的主廚交流。兩位主廚將首度融合各自以火候為核心的烹飪傳統，探索當代印度料理與日式燒鳥之間出人意表的風味交會。 聯乘晚宴於10月17日及18日在台北的Fumée率先登場，並於11月18日及19日移師香港Leela。聯乘晚宴每位價錢為 HK$1,280，另加一服務費。

對Leela而言，是次聯乘是對餐廳三年來以當代視角探索印度各地飲食文化的一次誌慶。Fumée則是大阪米芝蓮星級燒鳥名店「燒鳥市松」（Yakitori Ichimatsu）在台灣的姊妹店，烹飪理念植根於炭火與煙燻，並講究火候如何轉化食材。在主廚笠春介帶領下，Fumée將燒鳥的精準技藝與烹飪哲學運用於台灣雞肉之上，細緻掌握火候、距離與時間，呈現近似蒸、炸、燻、燒等多重口感。

兩位主廚並非將印度菜與日式燒鳥簡單並列，而是共同打造聯乘餐單，讓彼此的烹飪理念在每一道菜中交融。印度香料、酸辣醬、醃菜與咖喱，將與Fumée精準細膩的炭火技藝相遇；而燒鳥的代表性食材，亦將融入印度風味與烹飪語彙，展現嶄新面貌。

玩火之藝：印度風味邂逅日式燒鳥

「火」是這次聯乘的共同語言。在Fumée，主廚以「玩火」（hi-asobi）為理念，透過對火候、距離、時間與時間的精準掌握，並運用不同烹調工具，展現火如何轉化食材。對Leela而言，坦都烤爐與明火料理同樣是主廚 Manav烹調哲學的重要一環，因此燒烤自然成為兩個廚房交會的切入點。

晚宴由Fumée的雞湯茶碗蒸配水牛芝士及烤粟米揭開序幕，接續登場的是兩位主廚聯手創作的黑蒜羅望子雞皮。酥脆的雞皮配上羅望子的酸香與黑蒜的鮮甜，滋味交織，層次分明。

燒鳥以多種形式貫穿整場餐宴。雞脖串配青番石榴酸辣醬，以清新鮮明的印度風味襯托炭烤香氣；Fumée亦呈獻鵪鶉蛋串和雞肉醬三文治。兩位主廚聯手炮製印度香料坦都里雞肉丸串，將坦都里風味融入經典的燒鳥做法。

另一道亮點菜式柴火烤雞翼配印度香料粉，展現Fumée的炭火燒烤技藝。於台北Fumée，雞翼先以橡木煙燻，再用高溫烤至外皮酥脆、肉汁豐盈；配上印度香料粉，更添一重馥郁風味。

抹茶印度乳酪將日本綠茶與印度酸奶飲品巧妙結合，之後由Fumée呈獻雞肝最中餅。隨後，兩位主廚帶來炸乳鴿配柿子橙酸辣醬，以果香鮮明的醬汁平衡乳鴿的濃郁滋味。 鹹點以Fumée的雞湯拉麵作結。

甜點則由兩位主廚再次攜手呈獻印度香料奶茶蕨餅配紅糖雪糕，融合日式和菓子的細膩口感、印度香料奶茶的溫潤香氣，以及紅糖的焦糖風味。 完整聯乘餐單如下：

雞湯茶碗蒸配水牛芝士及烤粟米

由Fumée主理

黑蒜羅望子雞皮

由Fumée及Leela共同主理

雞脖串配青番石榴酸辣醬

由Fumée及Leela共同主理

鵪鶉蛋串

由Fumée主理

雞肉醬三文治

由Fumée主理

柴火烤雞翼配印度香料粉

由Fumée及Leela共同主理

坦都里雞肉丸串

由Fumée及Leela共同主理

抹茶印度乳酪

由Fumée及Leela共同主理

雞肝最中餅

由Fumée主理

炸乳鴿配柿子橙酸辣醬

由Fumée及Leela共同主理

雞湯拉麵

由Fumée主理

印度香料奶茶蕨餅配紅糖雪糕

由Fumée及Leela共同主理

關於FUMÉE及主廚笠春介

笠春介（Ryu Shunsuke，人稱Shun）出生於九州福岡。父親經營燒鳥餐廳多年，燒鳥自幼便是他生活的一部分，也讓他對雞肉、火與燒烤的技藝有深刻的理解。16歲起，他開始在天婦羅店工作；18歲進入大阪辻調理師專門學校，學習日本料理，同時接觸中菜與西餐的料理傳統。完成兩年的料理訓練後，Shun 開始在大阪尋找能讓他持續精進技藝的餐廳。第一次造訪「焼鳥 市松」便留下深刻印象，他直接向主廚竹田英人爭取加入團隊的機會，此後在主廚竹田門下修業三年。

2023年，Shun應竹田主廚之邀來台執掌Fumée，在延續市松料理哲學的同時，發展出扎根於台灣食材與風土的燒鳥表現。

Fumée 為大阪米芝蓮一星餐廳「焼鳥 市松」的台灣姊妹店。店名在法文中意為「煙」，反映炭火與煙在其料理中的核心地位。餐廳承襲市松充滿玩心與創新精神的燒鳥之道，同時在台灣 發展出屬於自己的表現。套餐以「雞肉割烹」為主軸，選用台灣雞肉，透過火力、時間、距離與工具的變化，探索炭火料理的可能性。Fumée不將燒鳥侷限於傳統的串燒形式，而是以精準的控火，創造出近似蒸、燻、炸、燒的口感與風味，在燒鳥的語彙之中，帶來層次豐富的用餐體驗。

Fumée於2025年和2026年入選《台灣米其林指南》，並連續兩年躋身《Tatler Best》的「台灣最佳20餐廳」之列。此外，主廚 Ryu於2025年榮獲《Tatler Best》的「明日之星」殊榮。

查詢或預訂Leela x Fumée聯乘晚宴，請按此瀏覽網頁。

<<完>>

關於LEELA

坐落於銅鑼灣利園三期的Leela為全新的餐飲目的地，展示充滿活力且多樣化的印度美食，為印度傳統美食注入創新元素。受到印度教思想的「Leela」（意為神的神聖遊戲或行為；意指宇宙多樣且不斷變動幻化的戲耍）概念啟發，Leela 不僅是一間餐廳，亦是一個烹飪遊樂場。於充滿遠見的總廚 Manav Tuli的領導下，Leela將現代印度美食與可持續發展、創意和美妙的風味交織在一起。不論是誘人的街頭小吃以至精緻芳香的咖喱，Leela的每道菜式都講述一個故事，帶領客人踏上一趟非凡印度美食之旅。

LEELA獎項和曾獲得的殊榮

• Tatler Best 2025 + 2026 – 香港20最佳餐廳
• 黑珍珠餐廳指南 – 一鑽榮譽
• 《南華早報》「100強餐桌」- 2024 + 2025 + 2026
• Eater – 香港38最佳餐廳
• Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong
• Foodie Forks Awards 2025 – 香港最佳印度餐廳
• Opinionated About Dining 2025 Top Restaurants of Asia亞洲百大餐廳 – #239
• 《香港澳門米芝蓮指南2024 + 2025 + 2026》- 米芝蓮推薦餐廳
• A Foodie World – 最佳新餐廳2024
• 《南華早報》「100強餐桌2024」- 最佳新餐廳
• 《南華早報》「100強餐桌2024」- 年度最佳廚師
• 《Harper’s Bazaar》「BAZAAR Taste Elite 2024 + 2025 + 2026」榜單
• 《TATLER餐飲大獎》年度最佳廚師 – 2022年

香港LEELA聯絡資訊

地址：香港銅鑼灣新寧道1號利園三期301-310鋪

電話：+852 2882 5316

電郵：info@leela.hk

營業時間：

星期一 – 下午5時30分至晚上10時45分

星期二至星期日 – 中午12時至下午3時30分；下午5時30分至晚上10時45分

網頁：https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

Executive Chef Manav Tuli and Fumée’s Chef Ryu Shunsuke bring together Indian spice and Japanese yakitori over four nights in Taipei and Hong Kong

Taipei: 17-18 October 2026
Hong Kong: 18–19 November 2026

Please click here to download Leela and Fumee’s high resolution images

<<20^th October 2026 – HONG KONG>> Leela marks its third anniversary this year with a collaboration that brings two traditions built around fire together for the first time. Executive Chef Manav Tuli joins Chef Ryu Shunsuke of Taipei’s Fumée for a four-night exchange across Taipei and Hong Kong, exploring an unexpected meeting between contemporary Indian cuisine and Japanese yakitori.

The collaboration began at Fumée in Taipei on 17 and 18 October before travelling to Leela Hong Kong on 18 and 19 November, where the menu will be priced at HK$1,280 + 10% per guest.

For Leela, the collaboration celebrates three years of exploring India’s regional cuisines through a contemporary lens. For Fumée, the Taiwan sister restaurant of Osaka’s MICHELIN-starred Yakitori Ichimatsu, cooking revolves around charcoal, smoke and the transformation of ingredients through fire. Led by Chef Ryu Shunsuke, Fumée applies the precision and philosophy of yakitori to Taiwanese chicken, manipulating heat, distance and timing to create textures ranging from gently steamed and smoked to crisp, grilled and fried.

Rather than placing Indian dishes and yakitori alongside one another, the two chefs have developed a menu that brings their respective approaches together dish by dish. Indian spices, chutneys, pickles and curries meet Fumée’s precise charcoal techniques, while ingredients central to yakitori are reworked through the flavours and culinary vocabulary of India.

PLAYING WITH FIRE: INDIA MEETS YAKITORI

Fire provides the common language for the collaboration. At Fumée, the philosophy of hi-asobi, literally “playing with fire”, approaches charcoal cooking through an understanding of how heat, distance, timing and different tools can transform an ingredient. At Leela, the tandoor and open-fire cooking are equally integral to Chef Manav’s approach, making the grill a natural meeting point between the two kitchens.

The menu begins with Fumée’s Chicken Broth Chawanmushi with Mozzarella & Grilled Corn, followed by a collaborative Black Garlic and Tamarind Chicken Skin Chaat. The latter combines crisp chicken skin with the tang of tamarind and the savoury sweetness of black garlic.

Yakitori takes several forms throughout the meal. A Chicken Neck Skewer with Green Guava Chutney introduces a bright Indian accompaniment to the grill, while Fumée presents its Quail Egg Skewer and Chicken Pâté Sandwich. The two chefs also collaborate on a Tandoori Chicken Meatball Skewer with Indian Spices, bringing tandoori flavours to a familiar yakitori preparation.

Another highlight is the Wood-Fired Chicken Wing with Gunpowder Spice, a collaboration built around Fumée’s charcoal-grilling technique. At the Taipei restaurant, the wings are cooked with oak smoke and finished over high heat for crisp skin and juicy meat; here, Indian gunpowder spice adds another layer of flavour.

A Matcha Lassi brings together the Japanese green tea and India’s yoghurt-based drink, before Fumée serves its signature Chicken Liver Monaka. The chefs then present Deep-Fried Pigeon with Persimmon Orange Chutney, pairing the richness of the bird with a fruit-forward accompaniment.

The savoury progression concludes with Fumée’s Chicken Broth Ramen. For dessert, the two kitchens reunite for Masala Chai Warabi Mochi with Jaggery Ice Cream, combining Japanese confectionery with the warming spices of Indian chai and the caramel notes of jaggery.

Full collaboration menu as below:

Chicken Broth Chawanmushi with Mozzarella & Grilled Corn

By Fumee

—

Black Garlic and Tamarind Chicken Skin Chaat

By Fumee & Leela

—

Chicken Neck Skewer with green Guava chutney

By Fumee & Leela

—

Quail Egg Skewer

By Fumee

—

Chicken Pate Sandwich

By Fumee

—

Chicken Liver Monaka

By Fumee

—

Wood-Fired Chicken Wing with Gunpowder spice

By Fumee & Leela

—

Tandoori Chicken Meatball Skewer with Indian Spices

By Fumee & Leela

—

Matcha Lassi

By Fumee & Leela

—

Deep Fried Pigeon with Persimmon Orange Chutney

By Fumee & Leela

—

Chicken Broth Ramen

By Fumee

—

Masala Chai Warabi mochi with jaggery ice cream

By Fumee & Leela

ABOUT CHEF RYU SHUNSUKE AND FUMÉE

Born in Fukuoka, Chef Ryu Shunsuke, known as Shun, grew up around yakitori through his father, who operated a yakitori restaurant for many years. He began working in a tempura restaurant at 16 before studying Japanese cuisine at Tsuji Culinary Institute in Osaka. He later joined MICHELIN-starred Yakitori Ichimatsu, training for three years under Chef Hideto Takeda before being appointed to lead Fumée in Taiwan in 2023.

Fumée is the Taiwan sister restaurant of Osaka’s MICHELIN-starred Yakitori Ichimatsu. Its name means “smoke” in French, reflecting the central role of charcoal, fire and transformation in its cooking. Its chicken-focused kappo tasting menu uses Taiwanese chicken while expanding the language of yakitori beyond conventional skewers through different applications of heat, smoke and charcoal.

The restaurant was selected by the MICHELIN Guide Taiwan in 2025 and 2026, and named among Tatler Best Taiwan’s Best 20 Restaurants in both years. Chef Ryu was also recognised as Rising Star by Tatler Best Taiwan in 2025.

For reservations / bookings for this special anniversary event, please visit Leela’s website at HERE.

<<ENDS>>

ABOUT LEELA

Welcome to Leela, an extraordinary new dining destination where the vibrant flavours of India meet contemporary innovation. Derived from the Hindu concept of divine play, Leela is a culinary playground. Located inside Lee Garden Three and under the visionary leadership of Executive Chef Manav Tuli, Leela is on a mission to showcase the diverse regional cuisines of India in a way that blends tradition, creativity, and sustainability. From tantalizing street snacks to rich curries, each dish at Leela tells a story, inviting you to embark on a culinary journey like no other.

LEELA – RESTAURANT CURRENT AWARDS & PREVIOUS ACCOLADES

Conde Nast Traveller 2026 – Best 12 Restaurants in Hong Kong

Tatler Best 2025 + 2026 – Top 20 Restaurants of Hong Kong

Black Pearl Restaurant Guide 2026 – One DIAMOND recognition

Top 100 Tables of Hong Kong – SCMP Top 100 Tables 2024 + 2025 + 2026

Eater – The 38 Best Hong Kong Restaurants

Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong

Foodie Forks Awards 2025 – Best Indian Restaurant in Hong Kong

Opinionated About Dining 2026 Top Restaurants of Asia – #183

MICHELIN Guide Hong Kong Macau 2024 + 2025 + 2026 – Recommended Restaurant

A Foodie World – Best New Restaurant 2024

Best New Restaurant – SCMP Top 100 Tables 2024

Chef of the Year – SCMP Top 100 Tables 2024

Bazaar Elite Taste 2024 + 2025 + 2026 – Harpers Bazaar Hong Kong

Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022

CONTACT LEELA HONG KONG

Address: Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong

Contact Number: +852 2882 5316

Email: info@leela.hk

Opening Hours

Monday – 5:30pm — 10:45pm

Tuesday — Sunday – 12pm — 3:30pm & 5:30pm — 10:45pm

Website: https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

CONTACT LEELA MACAU

Address: Seated Restaurants Zone, Gourmet Pavilion, Wynn Palace, Avenida da Nave, Desportiva, Cotai, Macau

Contact Number: +853 8889 3660

Email: info@leela.hk

Opening Hours – Daily 11am-11pm

Website: https://www.wynnresortsmacau.com/en/wynn-palace/dining/leela

Instagram: @leela.hkg @chef_manav_tuli

Young Master Central（少爺啤中環旗艦酒吧 ）及 Mama Dough將進駐 BaseHall 01、中華豆花小館則進駐 BaseHall 02，並帶來三款 BaseHall限定菜式

請按此下載 BaseHall 01 + 02 高解像度照片

【2026年10月16日，香港】今個10月，位於怡和大樓的 BaseHall 迎來三個全新餐飲品牌，為其美食陣容增添了本地精釀啤酒、中東風味美食，以及以全新方式呈現的中式豆花。

於 Basehall 01開業的 Young Master Central 為少爺啤首間旗艦酒吧；Mama Dough 則帶來清真認證的中東料理及其招牌手工酸種麵包。而在 BaseHall 02，中華豆花小館以創新視角詮釋了為人熟悉的中式經典味道，將豆花帶進麵、米飯與一頓完整的中式餐食，其中三款菜品更於BaseHall獨家供應。

少爺啤於BASEHALL 01開設首間旗艦酒吧YOUNG MASTER CENTRAL

香港精釀啤酒品牌「少爺啤」於 BaseHall 01 開設其首間旗艦酒吧 Young Master Central，為品牌的中環全新據點，專門供應其本地釀造的啤酒。Young Master Central凝聚志同道合的社群，亦同樣歡迎遊客光臨。酒吧設有10個專屬酒頭，供應在黃竹坑酒廠釀造的新鮮「少爺啤」及 HIGHERTHAN 系列高球雞尾酒，此外還有季節限定酒款和Young Master Central必注聯乘酒品。

酒單涵蓋少爺啤的多款經典嘗鮮系列啤酒 ，包括經典淡愛爾（Classic Pale Ale）、拉格啤酒（Pilsner Unfiltered Lager）、1842 IPA（1842 Island）、鹹檸啤（Cha Chaan Teng Sour）、再來（Another One），生啤價錢由HK$58（300 毫升）起。除經典之作外，亦提供限量及季節限定啤酒 – 罐裝及瓶裝產品包括Zero無酒精啤酒（Zero Alc Pale Ale）、光芒四射（Mango Fandango）、黑無常（Black Impermanence）以及Days of Being Wild: Luna 等。

除了啤酒，Young Master Central亦提供 HIGHERTHAN Highball 罐裝雞尾酒系列，包括鹹青檸、凍檸茶、麻辣、柚子及鐵觀音；另亦供應葡萄酒、雞尾酒、烈酒及無酒精飲品。客人可以從小食餐單中點選醃製芝士（HK$58）、櫻桃木煙燻橄欖（HK$88）和風乾肉（HK$128），讓體驗更圓滿。

MAMA DOUGH將中東風味酸種麵包及清真美食帶到BASEHALL 01

BaseHall 01新加盟食店Mama Dough為一間主打中東風味的烘焙店及餐廳，堅持採用傳統配方、清真認證食材以及新鮮烘焙的酸種麵包。Mama Dough由一位擁有超過25年餐飲經驗的科威特資深人士創立，廚房團隊則由一位埃及主廚領銜。餐廳從中東傳統美食中汲取靈感，提供包括中東薄餅、捲餅、蓋飯、拼盤、沾醬及甜點的豐富選擇。

Mama Dough的手工酸種麵糰採用從埃及帶回、已培養10年的酵母種製成，且每日新鮮烘焙。BaseHall分店提供其招牌薄餅和三文治，薄餅口味包括經典百里香橄欖油（HK$58）、百里香乳酪醬（HK$68）、Halloumi及水牛芝士（HK$74）、穆薩汗烤雞及水牛芝士（HK$74），以及油封羊肉及水牛芝士（HK$74）。客人可選擇薄餅盒（HK$218），品嚐四款口味。

客人亦可選擇豐盛的酸種三文治或全麥捲餅，餡料選擇有雞肉沙威瑪（HK$98）、牛肉沙威瑪（HK$98）、羊肉卡夫塔（HK$98）及炸鷹嘴豆餅（HK$88）。店內亦供應蓋飯套餐，包括番茄燉羊肉丸蓋飯（HK$98），以及穆薩卡蓋飯（HK$88）。雜錦拼盤（HK$198）適合多人分享，包括炸鷹嘴豆餅、Halloumi芝士、烤雞肉串及羊肉卡夫塔。Mama Dough亦提供鷹嘴豆泥、乳酪醬、烤茄子泥及紅椒核桃沾醬。

甜點方面，有兩款中東人氣之選：加入Akkawi 芝士和開心果碎的芝士庫納法（HK$88），以及中間鋪滿核桃、榛子和開心果的自製果仁蜜餅（HK$48）。

中華豆花小館進駐 BASEHALL 02，以現代手法演繹經典中式豆花

於BaseHall 02，中華豆花小館從貴州豆花麵汲取靈感，看見了豆花的另一種可能。中華豆花小館打破豆花僅作為甜點的固有印象，將其帶進麵、米飯與一頓完整的中式餐食，以創新視角詮釋為人熟悉的中式經典味道。

中華豆花小館提供三款BaseHall限定菜式，包括麻婆豆花和牛飯（HK$138）及麻婆豆花和牛拌麵（HK$138），將豆花、和牛與麻婆風味巧妙結合；而酸湯和牛麵（HK$128）則呈現出貴州菜餚中標誌性的酸鮮菜餚。

客人可以品嚐多款豆花菜式，包括豆花赤肉沾麵（HK$108）、豆花赤肉拌麵（HK$108）以及紫蘇油海苔豆花拌麵（HK$98）。餐廳亦提供多款豐盛定食套餐，包括番茄燉牛腩（HK$118）、宮保蝦球（HK$118）及黑醋話梅豬軟骨（HK$108）。定食套餐均配兩款配菜、時蔬、是日餐湯及一碗細豆腐花。 餐單上亦提供多款小食，包括滷雞翼（HK$38）、滷豬手（HK$48）、滷牛展（HK$58）和炸花枝丸（HK$48）；另亦提供鮮豆漿（HK$22），可選熱飲或冷飲。

隨著三個餐飲品牌加入陣容，Basehall 01及BaseHall 02 繼續匯聚眾多香港本土餐飲品牌與創新理念，弘揚讓這座世界頂級城市的獨特美食和文化特色。

《完》

BASEHALL 01及02 聯絡資料

地址：中環康樂廣場1號怡和大廈地庫9A-9C及LG樓

網頁：http://www.basehall.hk/

電郵：info@basehall.hk

Instagram: @basehallhk

關於 BaseHall 01

BaseHall 01 提供各種讓人從早到晚都能樂在其中的餐飲服務，包括外賣即磨咖啡、雜錦果汁和沙冰；黃昏或稍後時間客人可再回來品嚐世界各地的葡萄酒，充滿亞洲風情的雞尾酒，或意式餐前酒，並配一份及香烤芝士三文治或多士以結束美好的一天。

關於 BaseHall 02

BaseHall 02 是城中最新的餐飲地標，為香港的多元美食文化注入了新的活力。BaseHall 02 匯集了香港各式各樣首屈一指的餐飲體驗，無論是供應著名經典美食和餐飲體驗的美食吧，或是主打特式雞尾酒的深夜 DJ派對，BaseHall 02 的靈活空間都能引領潮流，為香港帶來更多的體驗式餐飲概念。

Young Master Central and Mama Dough join BaseHall 01, while Tofufa House arrives at BaseHall 02 with three exclusive dishes

Please click HERE to download official high resolution images

[15^th October 2026 – Hong Kong] BaseHall 01 and 02 welcomes three new additions to its culinary line-up, bringing locally brewed craft beer, Middle Eastern favourites and a new take on Chinese tofufa to Jardine House. At BaseHall 01, Young Master Central opens as the flagship taproom of Hong Kong’s Young Master Brewery, while Mama Dough brings its Halal-certified Middle Eastern cooking and signature house-made sourdough to Central.

Over at BaseHall 02, Tofufa House explores a different side of the familiar Chinese staple, incorporating tofufa into noodles, rice dishes and complete meals, including three dishes available exclusively at BaseHall.

Young Master Central opens its flagship taproom at BaseHall 01

Hong Kong craft brewery Young Master arrives at BaseHall 01 with Young Master Central, its premier flagship taproom and a new Central outpost for the brewery’s locally produced beers. Designed as a gathering place for the brewery’s community as well as visitors to Hong Kong, the taproom features 10 dedicated taps pouring fresh Young Master beers and HIGHERTHAN highballs brewed at its Wong Chuk Hang facility, alongside seasonal releases and venue-exclusive collaborations.

The opening line-up spans Young Master favourites including Classic Pale Ale, Pilsner Unfiltered Lager, 1842 IPA, Cha Chaan Teng Sour and Another One Session Ale, with draught pours starting from HK$58 for 330ml. Limited and seasonal selections sit alongside the core range, while cans and bottles include options such as Zero Alc Pale Ale, Mango Fandango, Black Impermanence and the Days of Being Wild: Luna.

Beyond beer, Young Master Central offers HIGHERTHAN flavours including Salted Lime, Lemon Tea, Ginger Mule, Yuzu and Iron Goddess, as well as wines, cocktails, spirits and non-alcoholic drinks. A compact snack menu featuring Marinated Cheese (HK$58), Cherry Smoked Olives (HK$88) and Cured Meats (HK$128) completes the taproom experience.

Mama Dough brings Middle Eastern sourdough and Halal cooking to BaseHall 01

Also joining BaseHall 01 is Mama Dough, a Middle Eastern bakery and restaurant built around traditional recipes, Halal-certified ingredients and freshly baked sourdough. Founded by a Kuwait F&B veteran with more than 25 years of industry experience and led in the kitchen by an Egyptian chef, Mama Dough draws on Middle Eastern culinary traditions across its selection of fatayer, wraps, rice bowls, platters, dips and desserts.

Central to the concept is Mama Dough’s house-made sourdough, prepared using a 10-year-old starter brought from Egypt and baked fresh daily. At BaseHall, it forms the foundation of the brand’s signature flatbreads and sandwiches. Guests can choose from Classic Zaatar & Olive Oil (HK$58), Zaatar & Labneh (HK$68), Halloumi & Mozzarella Cheese (HK$74), Chicken Musakhan & Mozzarella Cheese (HK$74) and Lamb Awarma & Mozzarella Cheese (HK$74) fatayers, with a box of four available for HK$218.

For a fuller meal, options include the Chicken Shawarma (HK$98), Beef Shawarma (HK$98), Lamb Kafta (HK$98) and Falafel (HK$88) served as folded sourdough sandwiches or whole-wheat wraps, alongside rice bowls such as Daoud Pasha Rice (HK$98) with lamb meatballs in a tomato base and Moussaka Rice (HK$88). Sharing options include the Mixed Platter (HK$198) with falafel, halloumi, chicken shish taouk and lamb kafta, while classic dips including hummus, labneh, baba ghanoush and muhammara are also available.

Dessert brings two Middle Eastern favourites: Cheese Kunafa (HK$88) with Akkawi cheese and ground pistachios, and Homemade Baklava (HK$48) layered with walnuts, hazelnuts and pistachios.

Tofufa House joins BaseHall 02 with a contemporary take on a Chinese favourite

At BaseHall 02, Tofufa House starts with a simple question: what else can tofufa become? Inspired by Guizhou-style tofufa noodles, the concept takes the familiar ingredient beyond dessert, working it into savoury noodles, rice dishes and complete Chinese meals while reinterpreting familiar flavours for a contemporary setting.

Three BaseHall-exclusive dishes lead the menu. The Mapo Tofufa Wagyu Rice Bowl (HK$138) and Mapo Tofufa Wagyu Noodles (HK$138) combine tofufa and wagyu with the flavours of mapo, while the Guizhou Sour Broth Wagyu Noodles (HK$128) draw on the sour and savoury profile associated with Guizhou cooking.

The menu also returns to the inspiration behind the concept with Tofufa & Braised Pork Dipping Noodles (HK$108), Tofufa & Braised Pork Noodles (HK$108) and Perilla Oil, Seaweed & Tofufa Noodles (HK$98). For a more substantial lunch, set meals include Tomato Braised Beef Brisket (HK$118), Kung Pao Prawns (HK$118) and Black Vinegar & Preserved Plum Pork Cartilage (HK$108). Each set is accompanied by side dishes, vegetables, daily soup and a small sweet tofufa.

A selection of snacks including Braised Chicken Wings (HK$38), Braised Pork Trotter (HK$48), Braised Beef Shank (HK$58) and Fried Cuttlefish Balls (HK$48) rounds out the menu, while freshly made soy milk is available hot or cold for HK$22.

As a place to celebrate Hong Kong and its homegrown talents, BaseHall 01 and 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.

<<ENDS>>

BASEHALL 01 and 02 CONTACT

Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central

Website: http://www.basehall.hk/

Email: info@basehall.hk

Instagram: https://www.instagram.com/basehallhk/

ABOUT BASEHALL 01

BaseHall is Hong Kong’s ultimate dining destination, bringing the most exciting cuisines and culinary talents together under one roof. We’re here to make Central the centre of the flavour universe and bring the people of Hong Kong together over great food, drinks and genuine hospitality. Whether you’re looking for a quick bite, a leisurely lunch, or a nightcap at the end of a long day, our killer line-up of vendors has got something for everyone – making every moment as memorable as your next bite. Come celebrate the best food and drink with Hong Kong’s finest homegrown culinary talent.

ABOUT BASEHALL 02

Premier food and beverage destination, BaseHall 02 is the vibrant new addition to Hong Kong’s diverse culinary landscape. BaseHall 02 presents a curated collection of Hong Kong’s best food and beverage experiences under one roof. From counters serving up the city’s celebrated classics and experiences, to late-night DJ events fuelled by bespoke cocktails, BaseHall 02’s fluid space leads the way in modern, multi-concept experiential dining.

Executive Chef Chan Yau Leung presents a seasonal tasting menu and à la carte creations showcasing prized hairy crabs from Jiangsu, available from 20 October to 8 December 2026 

Please click here to download Duddells’s Official High Resolution Images

<<12^th October, 2026 – Hong Kong>> One MICHELIN-starred and Tatler Best Top 20 Restaurants of Hong Kong, Duddell’s welcomes the return of hairy crab season with its annual celebration of one of the most anticipated delicacies of the Chinese culinary calendar. Available from 20 October to 8 December 2026, Executive Chef Chan Yau Leung presents a Hairy Crab Tasting Menu (HK$1,888 + 10% per person) alongside a selection of seasonal à la carte dishes, bringing the rich roe and naturally sweet meat of Jiangsu hairy crab into a series of classic and contemporary Cantonese preparations.

The Prized Hairy Crabs of Jiangsu

At the centre of this year’s menu are Chinese mitten crabs sourced from Hongze Lake in Jiangsu Province, a celebrated origin for the autumn delicacy. This is often referred to as the “Titans of North and South” among Chinese mitten crabs, prized for their quality during the peak autumn season.

Hongze Lake, in particular, provides an environment well suited to the crabs’ development. As a flowing-water freshwater lake, its moving waters, sandy and firm lakebed and abundant aquatic vegetation provide natural food sources and space for the crabs to grow. The resulting meat is firm yet tender, with a natural sweetness, while the season brings the characteristic richness for which hairy crab is prized: females are known for their dense golden roe, while males develop creamy, rich milt.

Premium Hongze Lake crabs are traditionally recognised by four physical characteristics – a green shell, clean white belly, golden claws and dense yellow-gold hair on the pincers – with the shell also bearing a naturally occurring marking resembling the letter “H”. Modern farming and traceability practices further allow the origin and quality of many crabs to be verified through individual identification or QR tags.

Seasonal Hairy Crab Specialties

Beyond the tasting menu, Duddell’s presents an extensive selection of a total of 14 à la carte dishes exploring the Autumn hairy crab flavours across dim sum, seafood, vegetables, rice and noodles.

The seasonal selection begins with Xiaolongbao with Hairy Crab Roe (HK$108 per person) and Deep-fried Shrimp and Hairy Crab Roe Spring Rolls (HK$228 / 4 pieces), alongside Deep-fried Crab Roe Custard (HK$288 per portion). Whole crab is also available à la carte as Steamed Whole Hongze Lake Hairy Crab (HK$738 for 300g). Other new Hairy Crab appetisers include Chilled Drunken Hairy Crab Marinated in 20 Years Huadiao wine (HK$388 for 225g or HK$738 for 300g).

Among Chef Chan’s main dishes are Steamed Garoupa with Egg and Hairy Crab Roe (HK$488 per person) and Sautéed Prawn with Hairy Crab Roe (HK$488 per person). A new preparation of Crispy Sea Cucumber stuffed with Shrimp Paste with Hairy Crab Roe (HK$488 per person) pairs the springy texture of sea cucumber with shrimp paste and the richness of crab roe.

Further dishes include Stir-fried Egg White with Milk and Hairy Crab Roe (HK$438 per portion), Braised Bean Curd with Scallop and Hairy Crab Roe (HK$498 per portion) and Braised Seasonal Vegetables with Hairy Crab Roe (market price).

For a heartier finish, guests can choose Braised Noodles with Hairy Crab Roe in Chicken Soup (HK$238 per person) or the sharing-style Braised Wuchang Rice with Fish Maw, Conpoy, Hairy Crab Roe and Chicken Broth in Casserole (HK$988 for two persons).

A Tasting Menu Experience Built Around Hairy Crab

Chef Chan’s Hairy Crab Tasting Menu (HK$1,888 per person) begins with Xiaolongbao with Hairy Crab Roe, followed by Organic Cherry Tomato with Dried Salted Plum and Deep-fried Crab Roe Custard, balancing the richness of the crab with acidity before moving into the centrepiece of the experience.

The Steamed Whole Hongze Lake Hairy Crab (300g) is served simply to allow guests to appreciate the crab at the height of its season. Additional ordering will be priced at HK$488 per piece, available in limited quantities.

The menu continues with Double-boiled Chicken Soup with Sea Conch, Red Conch, Apricot Kernels, Wolfberries and Dried Longan, followed by a choice of Steamed Garoupa with Egg and Hairy Crab Roe or Sautéed Prawn with Hairy Crab Roe. Guests may also enjoy a new creation of Duddell’s Peking Duck with Hairy Crab Roe in the experience.

To follow, Braised Noodles with Hairy Crab Roe in Chicken Soup brings together fine noodles, savoury chicken broth and the concentrated richness of hairy crab roe. Japanese Sweet Potato Soup with Taro Balls and Ginger Syrup, provides a warming finish before Petit Fours conclude the menu.

Guests may complement the tasting menu with Duddell’s five-glass wine and sake pairing (additional HK$888 per person), created to accompany the progression of the hairy crab menu.

For reservations, please call +852 2525 9191, visit www.duddells.co, or book online via SevenRooms at HERE. Duddell’s Hairy Crab menu is available from 20 October to 8 December 2026. Prices are subject to a 10% service charge.

<<ENDS>>

About Duddell’s

One MICHELIN-starred Duddell’s is a distinguished social and cultural destination for connoisseurs of the arts and Cantonese cuisine. Situated on the historic Duddell Street in the heart of Central since 2013, Duddell’s has undergone a transformative month-long renovation. The reimagined space, designed by André Fu Studio, now welcomes guests into an elegant environment where Master Chef Chan Yau Leung presents a refreshed culinary programme. This is complemented by a vibrant new cocktail collection curated by Beverage Manager Mario Calderone and an expanded two-floor experience with a newly introduced The Upper Room at Duddell’s, designed to cater to both heritage diners and a new generation of guests.

Duddell’s is designed to evoke the feeling of being welcomed into the home of a distinguished art collector, who also boasts an in-house Michelin-starred culinary team. Open to all enthusiasts, Duddell’s features a year-round art programme of world-class exhibitions, discussions, and more. Now in its fourteenth year, Duddell’s has firmly established itself as a quintessential Hong Kong brand, consistently receiving media coverage in leading international publications such as Business Traveller, The New York Times, Financial Times, Forbes, and more.

ABOUT JIA GROUP

JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 10 restaurants in Hong Kong, full list of the restaurants could be found on JIA’s website here.

www.jiagroup.co

RESTAURANT CONTACT

Address: Level 3 & 4, 1 Duddell Street, Central, Hong Kong.

Telephone: +852 2525 9191

Email: info@duddells.co

Website: www.duddells.co

Social Media: @duddellshk @jiagroup

行政總廚陳佑良匠心呈獻時令嚐味餐單及多款單點美饌，細味江蘇大閘蟹的鮮美滋味；

供應期由2026年10月20日至12月8日

請按此連結下載高解像度圖片

《2026年10月12日 – 香港》踏入金秋，榮獲米芝蓮一星殊榮及入選《Tatler Best》香港二十大最佳餐廳之一的都爹利會館隆重呈獻一年一度最令人期待的秋日限定大閘蟹餐單。於2026年10月20日至12月8日期間，行政總廚陳佑良師傅將推出大閘蟹嚐味餐單（每位HK$1,888），並呈獻多款時令單點美饌，將江蘇大閘蟹豐腴的蟹黃與天然鮮甜的蟹肉，融入一系列兼具經典與現代風格的粵式佳餚之中。

備受推崇的江蘇大閘蟹

今年大閘蟹餐單的主角，是來自江蘇省洪澤湖的中華絨螯蟹（大閘蟹）。洪澤湖是這道秋日珍饈的著名產地；當地大閘蟹常被譽為「南北蟹中巨擘」，尤其以秋季盛產期的上乘品質見稱。

洪澤湖得天獨厚的環境，十分適合大閘蟹生長。作為一個活水淡水湖，湖水流動，湖底沙質堅實，加上水生植物繁茂，為大閘蟹提供天然食物來源及充足的生長空間，孕育出肉質緊實而鮮嫩、帶天然甘甜的蟹肉。當造時節，大閘蟹更展現其標誌性的豐腴滋味：雌蟹以金黃飽滿的蟹黃見稱，雄蟹則蟹膏豐厚濃郁。

優質洪澤湖大閘蟹的傳統辨識特徵有四：青殼、白肚、金爪，以及蟹螯上濃密的金黃色絨毛；蟹殼上亦帶有天然形成、形似字母「H」的紋路。現代養殖及溯源措施亦讓不少大閘蟹可透過個別識別標記或二維碼標籤，查證其產地與品質。

時令大閘蟹佳餚

除嚐味餐單外，都爹利會館亦呈獻共14款大閘蟹單點美饌，包括點心、海鮮、時蔬及飯麵等。

時令精選菜式包括蟹粉小籠包（每位 HK$108）、蟹粉鮮蝦金絲網卷（HK$228/四件）及蟹粉戈渣（每份 HK$288）。此外，客人亦可單點清蒸江蘇大閘蟹，以簡單烹調帶出大閘蟹的鮮甜原味，當中八両大閘蟹每隻 HK$738（數量有限）。前菜方面，更推出二十年花雕熟醉洪澤湖大閘蟹，六両每隻 HK$388，八両每隻 HK$738，為味蕾帶來醇厚醉香。

主菜方面，有生拆蟹粉滑蛋蒸星斑件（每位HK$488）及生拆蟹粉玻璃蝦球（每位HK$488）。創新菜式生拆蟹粉百花脆⽪刺參（每位HK$488），以彈牙刺參配搭鮮美蝦膠與濃郁蟹粉，層次豐富。

其他佳餚包括蟹粉鮮奶炒蛋白（每份HK$438）、蟹粉帶子滑豆腐（每份HK$498），以及蟹粉扒季節時蔬（時價）。若想以豐盛滋味作結，客人可選擇蟹粉雞湯燴幼滑麵（每位HK$238），或適合分享的砂鍋雞汁蟹粉瑤柱花膠燜五常米飯（兩位HK$988）。

大閘蟹嚐味餐單

陳師傅主理的大閘蟹嚐味餐單（每位HK$1,888）以蟹粉小籠包揭開序幕，隨後奉上話梅車厘茄拼蟹粉戈渣，以酸甜滋味平衡蟹粉的豐腴，清蒸洪澤湖大閘蟹（八両）以簡單烹調呈奉，讓客人細味當造大閘蟹的鮮美。客人亦可額外加點，每隻價錢為HK$488，數量有限。 接下來是杏圓杞子鴛鴦螺頭燉雞，隨後客人可自選生拆蟹粉滑蛋蒸星斑件或生拆蟹粉玻璃蝦球。客人亦享用新的配搭，蟹粉片皮鴨令滋味體驗更臻豐盛。

其後奉上蟹粉雞湯煨幼滑麵，以幼滑麵條、鮮香雞湯與濃郁蟹粉交織出豐富滋味。最後以薑茶芋圓日本番薯糖水伴美點薈萃暖心作結，為大閘蟹宴畫上圓滿句號。

客人可每位另加 HK$888，搭配都爹利會館精心設計的五杯「蟹.酌.聚」葡萄酒及清酒，伴隨大閘蟹嚐味餐單的味道層次徐徐展開。

如需預訂和查詢，請致電+852 2525 9191、瀏覽www.duddells.co 或於SevenRooms網上預訂座位。都爹利會館大閘蟹餐單供應期為2026年10月20日至12月8日。以上價錢另收加一服務費。

<<完>>

關於都爹利會館

香港米芝蓮一星食府都爹利會館，是一所集藝術與粵菜文化於一身的頂級社交場所。都爹利會館自2013年起紮根於中環歷史悠久的都爹利街，並剛完成為期一個月的革新工程。煥然一新的空間由世界著名設計André Fu Studio操刀設計，以優雅格調迎接顧客。行政主廚陳佑良師傅為顧客呈獻全新餐飲體驗，配上由飲品經理Mario Calderone精心調配的全新特色雞尾酒系列。全新的都爹利會館亦將擴展至兩層，並新增「都爹利樓上樓」，以迎合資深食客及新一代賓客的不同需求。

都爹利會館的設計旨在營造賓客走進一位傑出藝術收藏家府邸的氛圍，其宅邸內更坐擁一支米芝蓮星級的廚藝團隊。都爹利會館歡迎所有愛好藝術的人士，並全年舉辦世界級的展覽、講座及其他活動。開業十二年以來，都爹利會館已奠定其香港標誌性品牌的地位，持續獲得《Business Traveller》、《The New York Times》、《Financial Times》和《Forbes》等國際頂尖媒體的報導。

關於佳民集團 (JIA Group)

佳民集團由企業家 Yenn Wong 黃佩茵在 2004 年創辦，帶來一系列國際化而正宗的餐飲場所，風格及內涵並重，於香港及國際獲獎無數，帶領餐廳潮流。集團在香港有10間餐廳及酒吧，完整名單可按此查閱。

都爹利會館餐廳資料:

地址: 中環都爹利街一號上海灘三樓及四樓

電話: +852 2525 9191

電郵: info@duddells.co

網頁: www.duddells.co

社交媒體：@duddellshk @jiagroup

三道菜午市餐單將於每月首日更新；同時，全新精選嚐味餐單及現有完整嚐味餐單亦以更精煉的方式於午市及晚市時段呈現Roganic的最新時令佳餚。

請按此下載 Roganic Hong Kong高解像度照片

《2026年 10月8 日，香港》米芝蓮一星及綠星餐廳 Roganic Hong Kong 由英國名廚Simon Rogan MBE創立，並由主廚 Adam Catterall 掌舵。Roganic推出全新月替午市餐單，並同時推出全新午市精選嚐味餐單，配合現有完整嚐味餐單。兩款嚐味餐單均於午市及晚市時段供應。全新餐單以時令食材為主軸，並採用來自香港及周邊地區的優質食材，進一步彰顯餐廳持續深化以本地食材為本的現代英式烹飪理念。

每月更換的午市餐單

全新午市餐單於每月首日更新，價錢為每位HK$520+10%，包括一道小食及三道菜式。餐單設計理念以食材隨季節入饌、並把握其最佳狀態，讓廚師團隊發揮創意、精準呈現風味之巔，同時為客人全年帶來不一樣的餐飲驚喜。

最新午市餐單的精選菜式包括鹽漬西班牙馬鮫魚，配以接骨木花醬汁、醃青瓜及辣根；隨後主菜為烤廣東鴨，搭配東京蕪菁、豌豆及融入無花果葉的骨汁。甜點方面，有68%朱古力與萬壽菊、烤牛奶香蕉慕斯及煙燻雲呢拿。餐單亦配以Roganic的發酵松露蜂蜜Parker House味噌麵包，佐以發酵焦香牛油。

客人亦可於午餐時段進一步加配鹽焗Ibis芹菜根配Petrossian Royal魚子醬及糖海帶 (HK$288)；另加HK$188享用冷凍吉田芝士配有心機農場無花果、焦糖蘇打麵包及醃玫瑰果；另可加選咖啡及精美甜點 (HK$88)。

全新精選嚐味餐單及最新時令菜式

於午餐及晚餐時段，Roganic呈獻全新的精選嚐味餐單，價錢為每位HK$980+10%，包括三款小食、五道菜式及兩款甜點。餐單由行政總廚Oli Marlow及主廚Adam Catterall共同設計，並以更精煉的形式呈現當季時令佳餚；而現有完整嚐味餐單價錢為每位HK$1,380+10%，包括四款小食、七道菜式及兩款甜點，讓餐飲體驗更加完整豐富。

精選嚐味餐單的亮點菜式包括生北海道煙燻扇貝配辣根、農場豆、嫩筍及花；林大哥蘆筍 (Mr. Lin’s Asparagus) 配夏季香草、烤豬肉、慢煮蛋黃、醃青瓜及烘焙酵母；以及來自南部海域的乾式熟成真鯛，填入蝦及茴香花粉為餡料。烤廣東鴨則搭配東京蕪菁、豌豆及融入無花果葉的骨汁。客人亦可另加HK$280，享用鹽焗Ibis芹菜根配Petrossian Royal魚子醬及糖海帶。

除以上菜式外，完整嚐味餐單增添多道佳餚，包括鴨肝慕斯烤黑蒜布丁配高山梅果醬凍；烤三黃雞皮，搭配煙燻鱈魚籽及醃黃金甜菜根；以及生藍鰭金槍魚，佐以接骨木花醬汁、鹽漬西瓜蘿蔔、早熟番茄及紫蘇。接著的是冷凍吉田芝士，佐以有心機農場無花果、焦糖蘇打麵包及醃玫瑰果。

兩款餐單均同樣呈獻甜點Roganic：這款甜點以酪乳蛋奶凍為底，加入檸檬馬鞭草、香檬檸檬凝乳與粉紅番石榴汁；隨後呈上的是烤牛奶香蕉搭配72%可可、煙燻台灣雲呢拿及醃漬萬壽菊；最後以一系列精緻甜點作結。

最新餐單延續了 Roganic一貫的理念——與香港及周邊地區的種植者和生產商緊密合作。餐單之中可見廣東鴨、來自台灣的林大哥蘆筍 (Mr. Lin’s Asparagus)、有心機農場的無花果，並與東京蕪菁、台灣雲呢拿，以及源自本地海域的海鮮一同呈現，讓餐廳的英式根基與其落戶香港的在地風味得以同時呈現。 Roganic自2019年於香港開業以來，已先後獲頒米芝蓮一星和綠色殊榮，充分展現其在可持續採購、低浪費營運，以及與本地農場和生產商緊密合作的持續承諾。此外，餐廳亦於近期再度躋身《Tatler Best 2026》「香港最佳20餐廳」名單之列。

預訂全新午餐或晚餐，請按此預訂座位。

《完》

關於 Roganic Hong Kong

位於香港銅鑼灣的米芝蓮一星及綠星餐廳Roganic Hong Kong於2019年開業，以其「從農場到餐桌」的英式美食和可持續餐飲理念而聞名。餐廳開業僅十個月便獲得第一顆米芝蓮星，於2021年首次獲得米芝蓮綠星殊榮，印證了其對永續發展和生態意識的烹飪實踐及奉獻精神。全新的Roganic Hong Kong於2025年2月15日於香港利園一期重新開業，以全新面貌登場。在行政總廚Oli Marlow和主廚Adam Catterall的領導下，Roganic Hong Kong將繼續帶領客人展開一趟激動人心的餐飲旅程。

餐廳資料

地址: 香港利園一期402-403號

電郵: reservations@roganic.com.hk

電話: +852-2817-8383

Facebook- www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

座位數目: 主餐廳 – 44個座位; 私人包廂 – 10個座位

餐廳獎項

• 最佳新餐廳– Foodie
• 最佳新過江龍餐廳 – Time Out Hong Kong
• 2019年度最佳新餐廳 – Lifestyle Asia Hong Kong
• 最佳服務 – T Dining by Hong Kong Tatler 2019
• 香港及澳門地區20最佳餐廳 – T Dining by Hong Kong Tatler 2019
• 最佳新餐廳 – T Dining by Hong Kong Tatler 2019
• 米芝蓮一星 – 米芝蓮指南香港澳門2020, 2021, 2022, 2023, 2024, 2025
• 米芝蓮綠星 – 米芝蓮指南香港澳門2021, 2022, 2023, 2024, 2025
• 最佳服務大獎 – 南華早報Top 100 Tables 2020, 2021
• Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
• Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
• Travel & Leisure Asia 2023 +2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
• 最佳設計 – Vogue Hong Kong 2024
• Home Journal Awards (2025): Winning Dining Space for its new design.
• International Restaurant & Bar Design Awards – Global Best Sustainability Design Award (2025):
• The Food Made Good Standard by The Sustainable Restaurant Association – 3-Star Rating (2025)
• Foodie Forks Awards 2025 – Best Sustainable Restaurant of Hong Kong
• Harper’s Bazaar Hong Kong – Bazaar Elite List 2025 + 2026 – Roganic Hong Kong
• Eater – 38最佳香港餐廳
• Travel & Leisure Asia TasteMakers 2025/26 – 25最佳香港餐廳
• Prestige Hong Kong Luxe Living Awards 2025 – 最佳香港餐廳
• 最佳室內設計– 南華早報 Top 100 Tables 2026
• 南華早報 Top 100 Tables 2026
• Tatler Dining – Tatler Best 2026 – 香港最佳20餐廳
• Tatler Dining – Tatler Best 2026 – 最佳室內設計