LOBSTER BAR & GRILL CONTINUES ITS GUEST CHEF SUNDAY ROAST SERIES WITH FOUR CELEBRATED RESTAURANTS OF HONG KONG FROM AUGUST – NOVEMBER  

Plaisance by Mauro Colagreco, SẾP, Hansik Goo and Grand Majestic Sichuan join Lobster Bar & Grill for four exclusive Sunday Roast collaborations from August to November

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<<22^nd July, 2026 – Hong Kong>> Continuing the success of its Guest Chef Sunday Roast series, Lobster Bar & Grill at Island Shangri-La Hong Kong welcomes four of Hong Kong’s celebrated restaurants for a new season of collaborative Sunday Roasts. On selected Sundays between August and November, One MICHELIN-starred Plaisance by Mauro Colagreco, MICHELIN-selected SẾP, One MICHELIN-starred Hansik Goo and Grand Majestic Sichuan will each contribute a starter, roast dish and dessert, bringing their own culinary perspective to one of Britain’s most enduring dining traditions.

Designed to celebrate both the convivial spirit of Sunday dining and the diversity of Hong Kong’s restaurant scene, the series offers guests the opportunity to experience four distinctly different culinary styles within the familiar format of Lobster Bar & Grill’s much-loved Sunday Roast. From the seafood-focused cuisine of Plaisance by Chef Mitsuru Konishi, the wood-fired flavours of SẾP by Chef DoBee Lam to contemporary Korean cooking from Hansik Goo by Chef Park Seung-hun and the bold regional flavours of Grand Majestic Sichuan by Chef Theign Phan, each collaboration promises a fresh interpretation of the classic weekend tradition.

The Sunday Roast at Lobster Bar & Grill by Chef Cary Docherty remains one of the city’s most indulgent brunch experiences. Priced at HK$898 + 10% for the regular Sunday Roast or the HK$998 + 10% per guest for the special Guest Chef Sunday Roast events, the three-course menu features a selection of starters, a choice of roast meat or seafood main course accompanied by traditional sides, and signature desserts. For the Guest Chef Sunday Roast editions, participating restaurants will each create a starter, roast course and dessert while maintaining the same pricing structure. The confirmed restaurant collaboration line-up is as follows:

About Plaisance by Mauro Colagreco:

Located in Central, Plaisance is inspired by the marine universe and the biodiversity of the world’s oceans. Created under the vision of Chef Mauro Colagreco, whose flagship restaurant Mirazur holds three MICHELIN stars, the restaurant offers a contemporary seafood-focused dining experience. Leading the collaboration is Executive Chef Mitsuru Konishi, one of Hong Kong’s most respected Japanese chefs, whose career includes leading MICHELIN-starred kitchens such as Wagyu Takumi and Zest by Konishi.

About SẾP:

SẾP is a contemporary Vietnamese restaurant in Central known for its wood-fire cooking and modern interpretation of regional Vietnamese cuisine. At the helm is Executive Chef DoBee Lam, a Hong Kong chef with more than 25 years of international experience who spent seven years exploring Vietnam’s diverse food culture and cooking traditions. Inspired by the wood-fire techniques of Vietnam’s mountainous communities, Chef DoBee has created a restaurant that balances authenticity, creativity and comfort through bold dishes.

About Hansik Goo:

Founded by acclaimed Korean chef Mingoo Kang, Hansik Goo presents a contemporary interpretation of Korean cuisine while celebrating the depth and diversity of the country’s culinary traditions. The collaboration will be led by Head Chef Park Seung Hun, who began his career in his mother’s restaurant before training under Chef Mingoo at the three-MICHELIN-starred Mingles in Seoul. Today, he brings together authentic Korean flavours, refined technique and a modern perspective at Hong Kong’s only MICHELIN-starred Korean restaurant.

About Grand Majestic Sichuan:

Located in Alexandra House, Grand Majestic Sichuan offers a vibrant and contemporary exploration of one of China’s most celebrated regional cuisines. The restaurant is led by Chef Theign Phan, whose culinary journey has taken her from Malaysia and Singapore to Hong Kong, where she developed a deep appreciation for Chinese regional cooking. Drawing inspiration from her Asian heritage and years of studying Sichuan cuisine, Chef Theign creates dishes that honour tradition while showcasing the complexity, depth and energy of Sichuan flavours.

For bookings / reservations at Lobster Bar & Grill for the special Guest Chef Sunday Roast Series, please visit website at HERE.

<<ENDS>>

About Lobster Bar and Grill

Lobster Bar and Grill at Island Shangri-La offers a convivial atmosphere in which to unwind and savour traditional brasserie fare. Celebrating the familiar and the classic through assured cooking, impeccable technique finessing old favourites complimented by delicious new surprises delights regulars and wins over new diners. Lobster Bar and Grill provides a respite for diners on all occasions, from weekday lunches, to atmospheric evenings accompanied by stellar live singing performances, and even weekend brunches. Guests can also enjoy cocktails mixed by the team from the award-winning bar.

Address: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong

Opening hours: Lunch 12 noon to 2:30pm (Mon – Fri); 11:45am to 4pm (Sat, Sun & Public Holidays); Dinner 6:30pm to 10 pm.

Phone: +852 2820 8560

Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/lobster-bar-grill/

Facebook / Instagram: @lobsterbarhk @carydocherty

About Cary Docherty

Ever since leaving the small town of Richmond in Canada more than 20 years ago to sign up for culinary school in New York, Cary Docherty’s heart and head has been in restaurants and hospitality. On a whim and a prayer, he moved to London, where he worked for British culinary giants Gordon Ramsay, of three-Michelin-starred Restaurant Gordon Ramsay, Clare Smyth, now chef-patron at three-Michelin-starred Core by Clare Smyth, and Jason Atherton, who entrusted him to run the hugely successful Little Social. Docherty moved to Hong Kong in 2018, where he quickly gained attention for his cooking at the former Gough’s on Gough. He joined as Executive Sous Chef at Island Shangri-La in 2020, then was appointed Executive Chef at Salisterra at The Upper House, before returning to Island Shangri-La to steer the Lobster Bar and Grill through its next chapter.

About Shangri-La:

Shangri-La, an iconic flagship brand of the Shangri-La Group, puts heartfelt service at the core of its distinctive Asian hospitality experience. Through imaginative and nature-inspired design, delightful culinary and cultural experiences, and its authentic and thoughtful service, the brand enables guests to realise their own moments of Shangri-La.

Today, the brand experience is brought to life in over 90 deluxe hotels and resorts at destinations around the world, including Australia, Canada, Mainland China, Hong Kong SAR and Taiwan, Fiji, France, India, Indonesia, Japan, Malaysia, Mauritius, Mongolia, Myanmar, Philippines, Saudi Arabia, Singapore, Sri Lanka, Sultanate of Oman, Thailand, Turkey, the United Arab Emirates, and the United Kingdom.

About Shangri-La Circle: 

Built on the idea that life is meant to be fun, limitless, and full of possibilities, Shangri-La Circle is a contemporary Asian travel lifestyle platform offering members a world of enhanced benefits at every point of their journey at over 100 Shangri-La, Kerry, JEN by Shangri-La, and Traders properties worldwide, along with the Group’s portfolio of restaurants, wellness facilities, and family experiences. Details of these benefits can be found here.

To enroll as a member and stay up to date with the latest Shangri-La Circle announcements and offers, visit www.shangri-la.com/shangrilacircle and connect with us on Instagram, Facebook, Weibo, and WeChat, or download the Shangri-La mobile app.