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9間餐廳及酒吧，完整名單可按此查閱。
<<21st January, 2026 – Hong Kong>> Duddell’s, the one MICHELIN-starred Cantonese dining destination in Central by Chef Chan Yau Leung, proudly presents its Chinese New Year 2026 offerings, celebrating the arrival of the Year of the Horse with a thoughtfully curated selection of traditional Chinese New Year puddings, luxurious festive hampers, an indulgent Poon Choi, and a special seasonal menu and dishes crafted for reunion celebrations.
Chinese New Year Puddings & Festive Gift Sets
Duddell’s signature Chinese New Year puddings are meticulously handmade using premium ingredients, symbolising prosperity, unity and auspicious beginnings. Available for early bird orders from 1 January to 5 February 2026, guests may enjoy exclusive savings ahead of the festive season.
Duddell’s New Year Pudding (Original Price: HK$368)
o Early Bird (1–29 boxes): HK$348 per box
o Early Bird (30 boxes or more): HK$328 per box
Duddell’s Turnip Pudding (Original Price: HK$428)
o Early Bird (1–29 boxes): HK$408 per box
o Early Bird (30 boxes or more): HK$388 per box
Duddell’s Taro Pudding (Original Price: HK$398)
o Early Bird (1–29 boxes): HK$378 per box
o Early Bird (30 boxes or more): HK$348 per box
Pudding orders are available for pickup or delivery from 6 to 15 February 2026 with pre-orders at least 2 days in advance.
Chinese New Year Festive Gift Sets & Hampers For refined festive gifting, Duddell’s offers a range of curated Chinese New Year sets:
Magnificent New Year Gift Set – HK$1,088 (New Year Pudding, Turnip Pudding & Taro Pudding)
Fortune New Year Gift Set – HK$788 (Turnip Pudding & Duddell’s XO Sauce)
Prosperous New Year Hamper – HK$2,988 (New Year Pudding, Braised South African Abalone (12-head, 2 pieces), Duddell’s XO Sauce, Homemade Walnut Cookies, Ruinart Blanc de Blancs Champagne, and Duddell’s Fook Ming Tong Yunnan Pu’er Tea)
o Early Bird Price:HK$2,788
Traditional Poon Choi for Reunion Celebrations
Traditionally served during Chinese New Year, Poon Choi symbolises unity, abundance and shared prosperity, bringing families together around a single pot of layered, auspicious ingredients to celebrate the spirit of reunion. A festive centrepiece designed for sharing, Duddell’s Poon Choi serves six guests and features a generous selection of premium ingredients, including braised South African abalone, semi-dried oysters, whole conpoy, sea cucumber, fish tripe, soy sauce chicken, and slow-braised pork belly.
Early Bird Price: HK$3,688
(Available for orders placed between 1 January and 5 February 2026; includes complimentary delivery)
Standard Price: HK$3,888
(Orders placed after the early bird period; pickup only)
Guests may upgrade to Premium Braised Australian Three-Head Abalone for an additional HK$1,800. Poon Choi is available for pickup on 13–16 and 18–20 February 2026, with orders placed at least 72 hours in advance.
All Chinese New Year puddings and festive gift sets are available for pickup or delivery from 6-15 February 2026 and Poon Choi available for pick up on 13-16 and 18-20 February 2026. For full Chinese New Year collection, please visit website at HERE.
Chinese New Year Seasonal Menus
From 2 February to 3 March 2026, Duddell’s presents a special 8-course Chinese New Year Tasting Menu, alongside festive dim sum selections and à la carte New Year specials, offering guests multiple ways to celebrate the season through auspicious Cantonese cuisine.
The 8-course Chinese New Year Tasting Menu (HK$1,888 +10% per person, minimum two guests) unfolds as a celebratory progression of symbolic dishes, beginning with caramel-glazed barbecued pork paired with honey-glazed semi-dried oysters, followed by the nourishing pork shank and pork neckbone soup with dried black moss.
Premium highlights include fresh local lobster in salted egg yolk sauce, braised Australian three-head abalone with goose palm, Braised seasonal vegetables with bamboo pith and elm fungus, and concubine chicken with conpoy, before concluding with fried glutinous rice with Chinese preserved meatsand a festive New Year pudding Lo Hei with coconut shreds, symbolising rising fortune and abundance for the year ahead.
Chinese New Year Dim Sum Menu
A dedicated Chinese New Year Dim Sum Selection with a total of 6 new dim sum items are available during lunch and dinner, featuring highlights such as goldfish-shaped shrimp and garoupa dumplings (HK$128 for two pieces), porcini mushroom vegetarian dumplings (HK$78 for three pieces), siu mai with semi-dried oyster and dried black moss (HK$108 for two pieces), and crispy puff pastries with fresh crab meat and seafood (HK$108 for two pieces).
Selected festive items, including purple sweet potato and lychee balls (HK$68 for three pieces) and New Year pudding with coconut shreds (HK$88 per portion), are available during both lunch and dinner.
Chinese New Year A La Carte Specials
Complementing the set offerings, the Chinese New Year à la carte menu allows guests to curate their own celebratory feast. Standout dishes include honey-glazed pan-fried semi-dried oysters (HK$168 per piece, minimum two), pork shank and neckbone soup with dried black moss (HK$228 per person), fresh local lobster in salted egg yolk sauce (HK$298 per person), and the luxurious braised whole Yoshihama abalone (30-head) with goose palm (HK$1,388 per person). Classic festive favourites such as concubine chicken with conpoy (HK$398 half, HK$788 whole), braised seasonal vegetables with bamboo pith and elm fungus (HK$328 per portion), and signature fried glutinous rice with Chinese preserved meats (HK$368 per portion) round out the menu.
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 twelfth 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 9 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.
自從20多年前離開加拿大小鎮烈治文並前往紐約就讀烹飪學校以來，Cary Docherty的身心便一直與餐飲業結下不解緣。機緣巧合下他搬到倫敦，在英國名廚Gordon Ramsay旗下米芝蓮三星餐廳Restaurant Gordon Ramsay工作，以及與現為米芝蓮三星餐廳Core by Clare Smyth主廚兼老闆的Clare Smyth工作，還有Jason Atherton將極為成功的Little Social交給Cary打理。Docherty於2018年來到香港，他在Gough’s on Gough展示出的出色廚藝，迅速引起了人們關注。他於2020年加入港島香格里拉擔任行政副廚師，後來被任命為The Upper House的Salisterra的行政總廚，然後再次回到港島香格里拉，引領龍蝦吧餐廳邁向下一個篇章。
<<19th January, 2026 – Hong Kong>> Island Shangri-La’s iconic Lobster Bar & Grill proudly presents the return of its acclaimed and highly popular 2026 Sunday Roast Guest Chef Series, an annual culinary programme showcasing the creativity and talent of Hong Kong’s leading restaurants. The 2025 Sunday Roast Guest Chef Series saw a showcase of acclaimed restaurants such as ANDO, Arcane, Epure, Estro, Leela, Louise, Roganic and Trattoria Felino. This year from February through December 2026, each guest restaurant will take over one Sunday to present a specially crafted starter, roast dish, and dessert, offering diners a refreshed interpretation of the classic British Sunday Roast rooted in the flavours and inspirations of Hong Kong’s dynamic dining landscape.
The series continues the restaurant’s commitment to elevating cherished traditions while championing the diversity and excellence of the city’s gastronomic community. Each collaborative menu is co-created by Executive Chef Cary Docherty and the participating chefs, resulting in a one-day-only dining experience unique to every restaurant. The Sunday Roast Guest Chef menu is priced at HK$898 + 10% per guest.
THE SUNDAY ROAST EXPERIENCE
Lobster Bar & Grill’s renowned Sunday Roast tradition features a sumptuous three-course menu beginning with classic appetisers such as Demitasse Lobster Bisque, Smoked Salmon, and Steak Tartare. Guests may then enjoy their choice of individually plated roast or seafood dishes, accompanied by signature sides including duck-fat roasted potatoes and honey-glazed carrots. The experience concludes with beloved desserts like Banoffee Pie, Triple Chocolate Mud Pie, and seasonal specialties created by Chef Cary Docherty.
2026 GUEST CHEF LINE-UP FROM FEBRUARY – APRIL
8 February – NOI by Paulo Airaudo (Two MICHELIN Stars)
Contemporary Italian | Head Chef Luigi Troiano
NOI blends Italian heritage with modern creativity, championing exceptional seasonal produce from global artisans. Guided by Chef Paulo Airaudo and led in Hong Kong by Chef Luigi Troiano, the restaurant transforms tradition through innovative techniques while staying rooted in Italian culture. Each dish reflects precision, personality, and a deep respect for ingredients.
15 March – 22 Ships
Modern Spanish | Chef Antonio Oviedo
22 Ships brings bold, contemporary Spanish flavours to its lively PMQ home. Since 2020, Chef Antonio Oviedo has elevated the restaurant’s tapas-style offerings with inventive dishes that honour timeless Spanish traditions. The result is a vibrant, social dining experience where creativity, conviviality, and sharing take centre stage.
12 April –Yong Fu Hong Kong (One MICHELIN Star + One DIAMOND recognised + Tatler Best Top 20 Restaurants of Hong Kong)
Ningbo Cuisine | Chef Zhen Liu
Yong Fu Hong Kong showcases elegant, ingredient-focused Ningbo cuisine rooted in the region’s maritime traditions. Known for its refined seafood dishes and delicate seasoning, the restaurant reflects the craftsmanship of its Shanghai flagship. Under Chef Zhen Liu, Yong Fu Hong Kong remains a benchmark for sophisticated Chinese coastal dining.
Restaurant
Recognitions
Cuisine
Date
Price
NOI
2 MICHELIN Stars
Contemporary Italian
8th February
HK$898 + 10% per guest
22 Ships
–
Modern Spanish
15th March
HK$898 + 10% per guest
Yong Fu Hong Kong
1 MICHELIN Star
Ningbo Seafood
12th April
HK$898 + 10% per guest
Stay tuned as Lobster Bar & Grill unveils the next 3 months from May – July 2026 in due course. For reservations and bookings of 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.
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 Group
Shangri-La Group is one of the world’s premier developers, owners and managers of hotel and investment properties which comprises office buildings, commercial real estate and serviced apartments/residences. The Group’s other principal activities include hotel management services as well as property development for sale. It currently owns and/or manages over 100 hotels globally in more than 75 destinations under the Shangri-La, Shangri-La Signatures, Kerry, JEN by Shangri-La and Traders brands. Prominently positioned in Asia, the Group has a substantial pipeline of upcoming hotel and mixed-use development projects in Australia, Japan, the Chinese Mainland, and Turkey. For more information, please visit https://www.shangri-la.com/group/.
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.
<<15th January 2026 – Hong Kong>> In the heart of Wan Chai since the restaurant opening in November 2019, Black Sheep Restaurant’s Associazione Chianti by Chef Josh Stambaugh continues to define modern Tuscan dining in Hong Kong, blending Florentine ritual, exceptional steaks, handmade pasta and one of the city’s most dedicated Chianti-focused wine programs. Rooted in the spirit of cucina povera and the convivial culture of the Italian trattoria, the restaurant invites guests to experience Florence from lunch through dinner, seven days a week.
FRIDAY LUNCH: A NEW WEEKLY RITUAL
Launching as a weekly highlight, Associazione Chianti’s all new 3-course Friday Lunch Menu is available Fridays only from 12:00–2:00pm, priced at HK$318 +10% per guest.
Inspired by Florence’s tradition of lingering over lunch at the end of the working week, the menu offers a deeply Tuscan experience centred on simplicity, seasonality and sharing. Guests select one dish per course, beginning with classic antipasti such as Pecorino al Fieno with pear and thyme honey, Insalata Cesare with chicory, anchovies and Parmesan, or Salumi Misti, with the option to add Carne Cruda, Tuscan steak tartare with Carta di Musica crackers, for HK$158 per serving. Handmade pasta follows, including Pappardelle with beef and pork ragù or Tagliatelle with truffle butter, before finishing with a tableside-scooped Tiramisù.
For a more indulgent lunch, guests may add butcher’s cuts such as Controfiletto con l’Osso (450g) for HK$588 or Costata (350g ribeye) for HK$448. A short list of Italian wines by the glass is available to complete the experience, making Friday lunch at Associazione Chianti a relaxed yet refined ritual.
Designed for convivial dining, Associazione Chianti’s Weekend Lunch Menu is available on Saturdays and Sundays and priced at HK$588 +10% per guest, with dishes served for two or more guests to share. Rooted in the traditions of Tuscan family meals, the menu begins with signature antipasti including Pecorino al Fieno featuring thyme-infused honey, and Garganelli Omaggio a Cammillo, the restaurant’s homage to Florence’s beloved Trattoria Cammillo, pairing handmade pasta with Chianti beef ragù. Guests may elevate the experience with optional additions such as Carne Cruda for HK$178 per serving or Insalata Cesare for HK$148 per serving.
The centrepiece of the meal is a choice between Controfiletto con l’Osso (450g bone-in striploin) or the iconic Bistecca alla Fiorentina (1kg T-bone), available with a supplement of HK$448 per serving, cooked thick-cut in true Florentine fashion and recommended medium rare. The feast is rounded out with classic Tuscan contorni such as Spinaci, braised with olive oil, garlic and lemon, and paired seamlessly with Chianti and Tuscan wines available by the glass or bottle.
Dinner at Associazione Chianti is where the restaurant’s philosophy comes fully to life, celebrating Tuscan heritage through an ingredient-focused à la carte menu built simply on steak, pasta and wine. At its heart is I Tagli del Macellaio, a selection of butcher’s cuts sourced from Black Angus cattle raised on Idaho pastures, dry-aged in-house and cooked over a custom Tuscan broiler. The show-stopping Bistecca alla Fiorentina (1kg T-bone), priced at HK$1,518 and designed for sharing, sits alongside other signature cuts including Costata alla Fiorentina (1kg bone-in ribeye) at HK$1,588, Controfiletto con l’Osso (450g) at HK$838, Costata (350g ribeye) at HK$738, and Filetto (250g fillet) at HK$488, with Salsa di Manzo, a Chianti peppercorn sauce, available for HK$48.
Handmade pasta anchors the menu with dishes such as Garganelli Omaggio a Cammillo (HK$258) with Chianti beef ragù, Pici (HK$248) with pomodoro and basil, Tagliatelle (HK$258) with truffle butter, and Pappardelle (HK$248) with beef and pork ragù. Antipasti and contorni, including traditional Panzanella (HK$228) made with vine-ripened tomato, Salumi Misti (HK$228) Italian cured meat selection, Patata (HK$108) with whipped lardo, and Fagioli (HK$108) braised cannellini beans, complete a dinner experience that is soulful, generous and unmistakably Florentine.
Wine is central to the Associazione Chianti experience, reflecting the Tuscan belief that a meal is never complete without a bottle on the table. True to its name, the restaurant offers one of Hong Kong’s most focused Tuscan wine programs, developed through nearly a decade of research and direct relationships with producers across the region. Chianti, with its balance of structure, acidity and food-friendly character, sits at the heart of the Tuscan table and forms the backbone of the restaurant’s wine philosophy.
The top ten wine selections span iconic estates and emerging artisans, highlighting Tuscany’s depth and diversity. These include Fontodi ‘Flaccianello della Pieve’, a benchmark Sangiovese from Chianti Classico; Michele Satta ‘I Castagni’, a mature Bolgheri Cabernet blend of remarkable complexity; Emiliano Falsini ‘Il Debbio’ Cabernet Franc and Bellaria ‘Assunto’, both expressive and distinctly Tuscan in character. The selection continues with Frescobaldi ‘Castelgiocondo’ Brunello di Montalcino, alongside Cortona Syrah from Stefano Amerighi and Fabrizio Dionisio ‘Il Castagno’, each offering a different expression of the varietal.
Native grape purity is showcased in Tenuta di Carleone ‘Il Guercio’, while historic Chianti excellence is represented by Castello di Monsanto Chianti Classico Riserva and the refined elegance of Castello di Ama ‘San Lorenzo’ Gran Selezione. Many wines are sourced directly and offered exclusively, inviting guests to explore Tuscany through bottles that balance heritage, terroir and drinkability.
From relaxed Friday lunches and weekend feasts to soulful dinners built around steak, pasta and Chianti, Associazione Chianti invites Hong Kong to slow down and dine like a Florentine. Rooted in tradition yet refreshingly unpretentious, the Wan Chai trattoria brings together honest cooking, thoughtful wine and warm hospitality, offering a timeless dining experience where good food, good wine and shared moments come together.
Associazione Chianti is a soulful Tuscan trattoria in Wan Chai, Hong Kong, celebrating the rituals of Florentine dining through ingredient-driven cooking, warm hospitality and a deeply curated wine program. Founded by Black Sheep Restaurants’ co-founders Asim and Christopher, the restaurant draws on their long-standing relationship with Tuscany, honouring the philosophy of cucina povera – simple, honest food made with respect for quality ingredients. From handmade pasta and butcher-selected steaks to one of Hong Kong’s most focused Chianti wine selections, Associazione Chianti invites guests to experience Tuscany as it is meant to be: generous, convivial and shared. ABOUT EXECUTIVE CHEF JOSH STUMBAUGH
Executive Chef Josh Stumbaugh brings a globally informed yet deeply personal approach to Associazione Chianti. Formerly Executive Chef of New York’s iconic Barbuto, his career spans Philadelphia, New York and Australia, with formative roles at Le Bec Fin, Talula’s Garden, Upland and acclaimed kitchens including Attica, Quay and Jacques Reymond. A research trip to Florence with Black Sheep Restaurants proved pivotal, cementing his connection to Tuscan cuisine and the philosophy of cucina povera – cooking rooted in simplicity, seasonality and respect for ingredients. At Associazione Chianti, Chef Josh translates these principles into soulful, ingredient-driven dishes, from handmade pasta to expertly cooked steaks, creating an experience that feels both timeless and modern.
ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad, with restaurants delivering Black Sheep’s signature hospitality in Singapore and Dubai.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. Since 2015, Black Sheep has maintained the Black Sheep Family Fund, the company’s social impact arm and registered charity since 2023, dedicated to partnering with charities, mobilising global relief efforts and supporting the extended community. Since its inception, the Black Sheep Family Fund has been a cornerstone of Black Sheep’s mission, embodying the team’s belief that genuine hospitality begins with taking care of the community first and connecting the hospitality movement to a greater cause. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.
<<2026年1月13日–上海及香港>> 米芝蓮一星及《黑珍珠餐廳指南》三鑽餐廳菁禧薈北外灘SELECTION BY DU 為新派潮州菜品牌「菁禧薈」的旗艦高級餐廳，由上海知名餐飲企業家兼總廚杜建青先生創立。杜師傅是潮汕普寧人，而菁禧薈是他個人烹飪理念的體現，展現了他對現代潮汕菜的精妙詮釋——既尊重傳統，又巧妙融合國際烹飪技藝和食材。
菁禧薈北外灘 · SELECTION BY DU 位於上海北外灘來福士西塔56 層，設有100米高的落地玻璃窗，可飽覽黃浦江和上海天際線的壯麗全景，為客人提供高雅的用餐環境。餐廳菜式的靈感源自中式家宴，並融合了潮汕菜的精緻口味和美學理念。從食材甄選到烹飪技法，每個細節都經過精心考量，力求展現溫暖、平衡與慷慨的意境。
今個冬季，菁禧薈北外灘 · SELECTION BY DU 特別呈獻季節限定餐單。餐廳結合頂級時令山海食材及傳統烹飪技法，為饗客帶來滋養身心及風味獨特的用餐體驗。
菁禧薈北外灘 · SELECTION BY DU 全新推出的冬季餐單的所有菜式均可單點，讓客人靈活打造專屬用餐體驗。此外，客人亦可選擇以下菜式。時令嚐味餐單每位客人價錢為人民幣1,180元++，包括六道前菜、一道湯品、一道主菜、三道熱菜、一道主食以及一道甜點。全新時令嚐味餐單即日起供應至2026年3月。
冬季時令嚐味餐單
菁禧薈 · SELECTION BY DU
前菜 – 六味拼盤
乾貝三十年老菜脯
黄芹拌螺片
白滷豬手醋蘿蔔
凍馬友魚飯
燒椒醬滷水百葉
琥珀海膽凍
燉湯
20年陳皮雪梨燉水鴨
主菜
雞灼大元貝黄金蝦醬
熱菜
鮮沙參燉阿爾巴斯山羊排
20年老陳皮豆鼓蒸東海鯧魚
油渣炒霜凍黑青菜
主食
30年潮州老菜脯飯
甜品
潮州薑薯芋泥
時令菜餚共同體現了菁禧薈 · SELECTION BY DU對食材新鮮、風味平衡以及潮汕菜系多樣性的堅持。按此或於大眾點評預訂菁禧薈 · SELECTION BY DU，計劃下一趟上海美食之旅。
<<完>>
關於菁禧薈 · SELECTION BY DU
菁禧薈 · SELECTION BY DU 為新派潮州菜品牌「菁禧薈」的旗艦高級餐廳，由上海知名餐飲企業家兼主廚杜建青先生創立。杜建青是潮汕普寧人，而菁禧薈是他個人烹飪理念的體現，展現了他對現代潮汕菜的精妙詮釋 — 既尊重傳統，又巧妙融合國際烹飪技藝和食材。菜式靈感源自中式家宴，並融合了潮汕菜的精緻口味和美學理念。從食材甄選到烹飪技法，每個細節都經過精心考量，力求展現溫暖、平衡與慷慨的意境；餐廳以尊重本味、健康的烹飪手法，原創出一系列膾炙人口的菜品。餐廳位於北外灘來福士西塔五十六層，賓客可於兩百七十米高空，盡覽浦江兩岸壯麗景觀。
經過十年不斷發展與完善，菁禧薈始終保持着黑珍珠三鑽、米芝蓮一星的榮譽及水準。品牌旗艦店菁禧薈· SELECTION BY DU體現了杜師傅最個性化及最高水準的烹飪理念。
<<13th January, 2026 – Shanghai & Hong Kong>> One MICHELIN-starred and Three DIAMOND recognized by Black Pearl Restaurant Guide’s Selection by Du is the flagship fine-dining restaurant of the Amazing Chinese Cuisine group, founded by renowned Shanghai-based restaurateur and chef Du Jianqing, a native of Puning in China’s Chaoshan (Chaozhou + Shantou) region. Conceived as a personal culinary expression of the founder, Selection by Du reflects Chef Du’s refined interpretation of modern Chaoshan cuisine – one that honors tradition while engaging in thoughtful dialogue with global techniques and ingredients.
Located on the 56th floor of the North Bund Raffles City West Tower with 100 meters of floor to ceiling windows, the restaurant offers panoramic views of the Huangpu River and the Shanghai skyline, providing an elevated setting for an experience inspired by the idea of a Chinese home banquet blending the delicate flavour and aesthetics of Chaoshan Cuisine. Every detail, from ingredient selection to cooking method, is carefully curated to express warmth, balance, and generosity.
For Winter 2025, Selection by Du presents its seasonal menu of the year, now available at the North Bund location. Drawing from the bounty of mountains and seas, the menu highlights premium seasonal ingredients, time-honored techniques, and flavors suited to the colder months, delivering a dining experience that is both restorative and deeply flavorful.
A SEASONAL JOURNEY ROOTED IN CHAOSHAN WISDOM
The new Winter menu (with up to 14 new dishes) is guided by Chaoshan culinary principles that emphasize seasonality, restraint, and the nourishing role of food, available in a tasting menu format (8 courses at RMB1180++ per guest) or via a la carte selection.
In Chaoshan tradition, winter is a time to favor slow cooking and gentle heat, allowing ingredients to develop depth while supporting balance and vitality. Preserved flavors such as aged radish and naturally fermented pickles, long-simmered tonic soups, and seafood and meats prepared with clarity rather than heaviness reflect a philosophy rooted in harmony and comfort. Through refined technique and meticulous sourcing, Selection by Du translates the sensibility of a Chaoshan family table into a modern fine dining context.
NEW WINTER APPETIZERS
· Autumn Pear and Seasonal Fruit Salad (RMB 88) – Featuring Shandong Laiyang Qiuyue pear, prized for its crisp texture, high juice content, and clean sweetness, tossed with fresh seasonal vegetables for a refreshing and appetite-opening start.
· Chaoshan-Style Marinated Crab (RMB 398)– Fresh roe crab from the brackish waters of Niutianyang, Shantou, prepared using traditional Chaoshan marination techniques. The roe is dense and creamy, while the flesh remains tender and jelly-like.
· Scallop with 30-Year-Old Preserved Radish (RMB 168) – Dried scallops stir-fried with rare 30-year-aged Chaozhou preserved radish, delivering deep umami and gentle salinity.
· Braised Pork’s Feet with Pickled Radish (RMB 88) – Puning free-range pork’s feet slowly braised in a house white brine, paired with crisp pickled radish.
NEW WINTER SOUP COURSE
· Winter Tonic Five-Black Soup (RMB 487 for 2-4 | RMB 880 for 6-8) – A cornerstone of the winter menu, inspired by Chaoshan dietary therapy. The soup is slow-simmered over gentle heat with Taihe black-bone chicken from Jiangxi, black beans, black dates, Inner Mongolian Cistanche, and Yunnan black tiger palm mushroom.
NEW WINTER MAIN COURSES
· Pan-Seared Giant Scallop in Chicken Oil with Golden Shrimp Paste (RMB 268) – Extra-large Dalian scallops briefly poached for seconds in rich chicken broth using the Chaoshan jiyou zhuo technique, leaving the center tender and creamy. Served with house-made golden shrimp paste slow-cooked from sun-dried shrimp and spices.
NEW WINTER HOT DISHES
· Stir-Fried Fresh Chiu Chow Fresh Tenderloin with 9-Year-Old Lily Bulbs (RMB 398) – Air-flown Chaoshan yellow cattle tenderloin wok-seared over high heat with Lanzhou nine-year lily bulbs and Chaoshan satay sauce, showcasing crisp sweetness and pronounced wok hei.
· Braised Mongolian Albas Lamb Shoulder with Fresh Glehnia Root (RMB 398) – White mountain lamb from the Albas region of Inner Mongolia, slow-braised with fresh glehnia root from Guizhou Bijie. The lamb is tender and aromatic, balanced by the natural sweetness of the herb.
· Poached Golden Grouper in Chaoshan Pickled Mustard Broth (RMB 880) – Wild golden grouper from deep-sea waters near the Xisha Islands, paired with naturally fermented Chenghai pickled mustard greens and sour plum juice. Bright, clean acidity creates a dish often described as a “sour fish you can drink like soup.”
· Simmered Marbled Pork Belly with Three-Leaf Celery (RMB 168) – Thin slices of marbled Chaoshan pork gently blanched and served with tender three-leaf celery shoots, highlighting purity, fragrance, and natural sweetness.
NEW WINTER RICE / NOODLES COURSE
· Braised Rice with Sausage and Radish (RMB 198) – A winter staple in Chaoshan households, this dish combines handmade Anhui pork sausage, white radish, Chaoshan pork belly, dried shrimp, mushrooms, and Wuchang rice. Slowly cooked together, the rice absorbs cured aromas and natural fats.
NEW WINTER DESSERTS
· Chaoshan Taro Paste Fried Dumplings (RMB 16) – A traditional dessert made with handmade taro paste from Lechang taro in Shaoguan, wrapped in glutinous rice dough and fried until crisp outside and silky within.
All dishes featured in the Winter menu at Selection by Du are also available to order by à la carte, allowing guests the flexibility to shape their own dining experience. In addition to the seasonal highlights described above, the menu is complemented by a broader selection of winter dishes offered throughout the season. Highlights include Stir-Fried Razor Clam with First-Harvest Laver in Oil (RMB 398), celebrated for its pure oceanic sweetness, as well as comforting seasonal plates such as Pork Collar with Winter Bamboo Shoots and Button Mushroom (RMB 188) and Braised Duck with Winter Bamboo Shoots (RMB 288).
Lighter vegetable-forward dishes include Stir-Fried White Celery Sprouts with Sliced Tofu Skin (RMB 98), Stir-Fried Yunnan Red Spinach (RMB 88), and Cuttlefish with Crown Daisy and Mushroom (RMB 98), while other seasonal selections range from Stir-Fried Chicken with Mushroom and Chestnuts (RMB 268) to Sliced Whelk Salad with Yellow Celery (RMB 188) and Spicy Braised Tripe with Charred Oil (RMB 68).
Together, these seasonal dishes reflect Selection by Du’s commitment to freshness, balance, and the versatility of Chaoshan-inspired cooking. Make Selection by Du and Amazing Chinese Cuisine your next restaurant destination on your next trip to Shanghai.For reservations, please visit HERE or DianPing at HERE.
<<ENDS>>
ABOUT SELECTION BY DU, SHANGHAI
Selection by Du is the flagship fine-dining restaurant founded by Chef–Restaurateur Du Jianqing, a native of Puning in China’s Chaoshan region and the creative force behind the modern Chaoshan dining movement in Shanghai. Conceived as a personal culinary expression, the restaurant is inspired by the idea of a refined Chinese home banquet, combining seasonal cooking, premium sourcing, and precise technique within a contemporary fine dining context.
Located on the 56th floor of the North Bund Raffles City West Tower, Selection by Du offers sweeping panoramic views of the Huangpu River and the Shanghai skyline. The restaurant draws upon Chaoshan culinary philosophy of emphasizing clarity of flavor, balance, and nourishment, while engaging thoughtfully with global influences.
Chef Du Jianqing’s restaurants have received sustained recognition from the world’s leading dining authorities, including MICHELIN Guide Shanghai and the Black Pearl Restaurant Guide, with longstanding MICHELIN star and Three Diamond distinctions. Building on this foundation, Selection by Du represents the most personal and elevated expression of Chef Du’s culinary vision.
RESTAURANT INFORMATION
Address: 56th Floor, North Bund Raffles City West Tower 168 Gongping Road, Hongkou District, Shanghai, China
位於大館中央裁判司署的米芝蓮推薦現代印度餐廳 Prince and the Peacock 由總廚 Palash Mitra 掌舵。他曾效力多間著名餐廳，包括米芝蓮星級食府New Punjab Club。Palash從印度皇家廚房和地區特色菜餚中汲取靈感，精心烹製出兼具地道風味、精緻優雅與層次豐富的美食。自開業以來，Prince and the Peacock已榮登《香港澳門米芝蓮指南》，鞏固其為香港最具特色餐廳之一的地位。
PRINCE AND THE PEACOCK X TRATTORIA FELINO 聯乘餐單
11道菜聯乘餐單的價錢為每位HK$1,080 + 10%，完美融合意大利的温馨之味與印度宮廷美食的活力。饗宴率先為客人奉上四款充滿玩味的餐前小吃，包括以意大利Provola芝士、青醬和蕃茄肉醬製作的印度脆球 (Golgappa)、窩心暖胃的豆蔬菜湯(Minestra of Legumes)，以及一系列辛香濃郁的招牌菜式，如喀什米爾肉丸 (Meatballs Kashmiri Kofta) 配自製罌粟籽意大利香草包、印度烤龍蝦意大利餛飩 (Tandoori Lobster Tortellini) 配牛油雞醬 Makhani Sauce及雞腿印度香飯 (Chicken Leg Biryani)，最後以香氣四溢的印度香料奶茶意式奶凍 (Chai Tea Panna Cotta) 配印度甜點Jalebi和Rabdi為晚宴作結。
按此網頁預訂Prince and the Peacock x Trattoria Felino聯乘饗宴。
作為大館中央裁判司署活化計劃第二階段，Black Sheep 創辦人 Syed Asim Hussain 與總廚 Palash Mitra 為 Prince and the Peacock 揭幕，探尋歷史上的料理經典，將光輝燦爛的風光重現人間。總廚 Palash 從王室饗宴汲取靈感，透過菜餚復興印度史上的宏偉餐桌，從食材、技藝、食器以至隨後延伸的傳說，引領饕客穿越黃金時代，踏上多元旅程，每一步都在展露 Black Sheep 以美食說故事的熱忱。
[12th January 2026 – Hong Kong] MICHELIN recommended Trattoria Felino joins forces with Prince and the Peacock for an exclusive two-night-only collaboration that brings together the warmth of Italian trattoria cooking and the vibrance of royal Indian cuisine. Taking place on 28 and 29 January, dinner only, both evenings will be hosted at Prince and the Peacock at Tai Kwun, offering diners a one-off, fully collaborative menu created by the two culinary teams. This special collaboration celebrates the shared soul of Italian and Indian cuisines, both rooted in tradition, spice and storytelling, reimagined through the lens of two chefs known for honouring heritage while embracing creativity.
ABOUT THE CHEFS & RESTAURANTS
The ever-buzzing Trattoria Felino in Ship Street, Wan Chai is led by co-founder and Chef Marcello Scognamiglio, whose cooking reflects his global culinary journey while remaining deeply anchored in Neapolitan and Mediterranean traditions. Known for its convivial atmosphere and ingredient-driven dishes, Trattoria Felino brings southern Italian flavours to Hong Kong through handmade pastas, comforting classics and recipes inspired by family heritage.
Prince and the Peacock, located within Tai Kwun’s historic Central Magistracy, is helmed by Chef Palash Mitra, whose celebrated career includes leading MICHELIN-starred New Punjab Club. Drawing inspiration from royal Indian palaces and regional Indian cuisines, Chef Palash crafts dishes that balance authenticity, elegance and depth of flavour. Since opening, the restaurant has earned recognition in the MICHELIN Guide Hong Kong & Macau, underscoring its place among the city’s most distinctive dining destinations.
THE PRINCE AND THE PEACOCK X TRATTORIA FELINO COLLABORATIVE MENU
This fully collaborative menu with a total 11 dishes, priced at HK$1,080+10% per person, brings together Italian comfort and the vibrancy of Indian cuisine in a seamless dialogue. It moves from playful four small bites blending the best of Italian and Indian cuisine such as Golgappa stuffed with provola cheese, pesto and tomato ragu to a soup course of Minestra of Legumes, warming legumes to bold, spice-led signatures such as Meatballs Kashmiri Kofta with homemade poppyseed focaccia, Tandoori Lobster Tortellini with Makhni Sauce and Chicken Leg Biryani, before finishing with a fragrant Chai Tea Panna Cotta with jalebi and rabdi.
Trattoria Felino, a culinary tribute to co-founder and Chef Marcello Scognamiglio’s diverse global experiences, offers a cozy setting celebrating Neapolitan and Mediterranean flavors. Inspired by Naples, their menu showcases southern Italian ingredients with modern twists on classics like ‘focaccina nel ruotino’, homemade pasta dishes, and Chef Marcello’s grandmother’s meatball recipe. Guests can enjoy shared plates from seafood to the chef’s signature yellow chicken, alongside a curated selection of cocktails and wines, emphasizing southern Italian varietals.
As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.
RESTAURANT INFORMATION
Address – 2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong
《2026年1月9日 — 香港》位於灣仔利東街的 The Baker & The Bottleman，日間是可持續的摩登烘焙店，入夜後則化身鄰居餐廳及葡萄酒酒吧，自2022年1月開業以來，一直深受客人歡迎。為迎接馬年，地面烘焙店將推出一系列新春禮品，同時與香港品牌A Spark of Madness攜手推出新款烘焙美食及限量賀年禮品。
為慶祝農曆新年，The Baker & The Bottleman與本地烹飪書及調味品品牌A Spark of Madness推出聯乘賀年美食。A Spark of Madness由Simran Savlani創辦，以其獨特風味的糖、香料和鹽的平衡而聞名。Spark Store的產品於香港手工製作，適合素食者，且不含防腐劑，為亞洲和西式菜餚帶來層次豐富、鮮味十足的風味。是次合作特別推出三款限量產品，將於一月中旬至農曆新年期間於The Baker & The Bottleman獨家發售：
The Baker & The Bottleman以永續烹飪為其核心理念。透過傳統英式的手工烘焙技術和風味，每件精緻美食均由The Baker & The Bottleman的烘焙師和廚師從頭開始製作，體現其對食物的品質及原創性的承諾。The Baker & The Bottleman同時實踐環保理念，鼓勵「重用」環保意識，以減少源頭浪費，包括使用可重複使用的袋、咖啡杯和採用簡約的包裝設計。所有包裝都可以重用或堆肥，而部分是由有機或再生棉製成。The Baker & The Bottleman致力於支持本地及小規模生產商，並優先從本地農場及生產商直接採購食材。
[7th January, 2026 – Hong Kong] One-MICHELIN-starred Andō by Chef / Owner Agustin Balbi announces its latest culinary chapter: a dedicated tasting menu celebrating rice, with a spotlight on Hong Kong’s prized Yi O Rice. Available alongside the restaurant’s existing lunch and dinner offerings, this immersive experience will run from 19 January through March 2026. The “Rice” menu marks the launch of a new quarterly series at Andō, each focusing on a single, exceptional ingredient through a special tasting menu.
At the heart of the menu is Andō’s signature Arroz Caldoso, a soulful, brothy rich rice dish that has become synonymous with Chef Agustin Ferrando Balbi’s cuisine (watch more on their latest excursion to Lantau Island in July 2025 at HERE). In this new iteration, rice is no longer a supporting element, but the central narrative, examined through terroir, seasonality, technique, and culture.
Yi O Rice: A Living Expression of Hong Kong’s Land
Grown on Lantau Island in Yi O, one of Hong Kong’s largest remaining rice-producing areas, Yi O Rice is a locally cultivated, sun-dried, and milled rice, harvested only twice a year. The variety is a carefully selected cross-bred long-grain rice developed in Mainland China for its superior aroma, texture, and yield – qualities that have earned it a glowing reputation among chefs and consumers alike.
Yi O’s rice farming community is as diverse as it is dedicated. Many farmers come from non-agricultural backgrounds, including the food industry. Among them is Yu Kin Sun, former member of the renowned Fook Lam Moon and restaurants in Japan, who now serves as agricultural supervisor at Yi O Farm, bringing culinary sensitivity directly into the fields.
Hong Kong rice follows a precise and demanding 120-day cultivation cycle. The first crop is planted in February and harvested in June; the second is sown in July and harvested in December. The winter crop is particularly prized, as cooler temperatures allow the rice plants to absorb more nutrients, producing grains that are notably more aromatic.
The process is resolutely hands-on. From sun-exposed paddies and seedbed germination, to bird-netted fields and manual harvesting with sickles, Yi O rice is produced without chemical pesticides and dried naturally under the sun for three days – turned constantly to ensure even moisture before milling. With yields averaging just 300 kilograms per acre, demand has consistently outweighed supply in recent years.
Rice as Craft, Memory, and Technique Andō
Chef Agustin Balbi translates this agricultural story into a 8-course tasting menu that explores and focuses on rice in its many forms – steamed, puffed, fermented, creamed, and simmered. Priced at HK$1,888 + 10% per guest, the journey begins with playful snack interpretations such as crispy rice spheres with crab, rice paper rolls with prawn and cilantro, and tuna “onigiri”, before moving into more intricate expressions:
Somen / roasted rice / clams dashi / yuzu
Rice foam / smoked Isaki fish / caviar
Kinmedai / sake / bok choy / ikura
Pigeon / puffed rice / red cabbage
The menu culminates in Andō’s defining dish: Arroz Caldosowith lobster and XO sauce – a deeply aromatic, generously textured rice that embodies the restaurant’s identity, bridging Spanish rice traditions with Japanese precision and Hong Kong produce. Dessert continues the theme with sake kasu ice cream, coconut, and dulce de leche, followed by a selection of rice-inspired mignardises.
A Rice-Centric Pairing Journey by Carlito Chiu
To complement the menu, Carlito Chiu, MICHELIN Guide Sommelier of the Year, presents a fully rice-focused drinks pairing, drawing from Japan, Korea, China, and beyond. Each pairing deepens the dialogue between grain, fermentation, and flavor:
Sparkling sake from Kumazawa Brewery with somen and roasted rice
Korean Takju with rice foam and smoked Isaki
French-brewed junmai sake by Wakaze with Kinmedai
Inemankai red rice sake with pigeon and puffed rice
2007 Shaoxing wine (Dongqu) with Arroz Caldoso
Kidoizumi AFS Stratae 2019 with sake kasu ice cream
A Celebration of Local Agriculture and Identity
This new menu represents Andō’s continued commitment to storytelling through ingredients—honouring Hong Kong’s land, its people, and its overlooked agricultural heritage. By placing Yi O Rice at the centre of the table, Andō invites diners to experience rice not as a staple, but as a living, expressive ingredient shaped by season, place, and human hands.
Since its opening, Andō has defied culinary conventions – not bound by geography or genre, but grounded in personal memory, craftsmanship, and curiosity. For reservations enquiries, contact the restaurant via WhatsApp +852 9161 8697, or book online HERE.
<<ENDS>>
ABOUT ANDŌ
One MICHELIN-starred Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant, launched in partnership with JIA group since July 2020. Defying labels and bending genres, Andō’s modern tasting menus are a translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Italy and Spain, while gazing at the lands that shaped his craft – the USA and Japan.
Address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong
Website – www.andohk.com
Instagram: @ando.hkg @agux1988 @carlito.gorgor
AWARDS AND ACCOLADES – ANDŌ
* One MICHELIN Star – MICHELIN Guide Hong Kong Macau 2021-2025
* #41 – Asia’s 50 Best Restaurants 2025
* #27 – OAD 2025 Top Asian Restaurants
* Top 20 Restaurants of Hong Kong – Tatler Dining Asia 2021-2025
* Restaurant of the Year – Tatler Dining 2024
* Best Sommelier – Tatler Dining 2024
* One Diamond Award – Black Pearl Restaurant Guide 2023 + 2024 + 2025
* Marca Pais Cultural Ambassador Award by Government of Argentina Ambassador of More Good Charity
* Tatler Asia Best of Asia – Top 100 Restaurants of Asia
* Two Knives Award – Best Chef Awards 2024
* Travel & Leisure Asia 2023 + 2024 + 2025 – Top 30 Restaurants of Hong Kong
* MICHELIN Guide Hong Kong Macau 2025 – Best Sommelier (Carlito Chiu)
* Trip.Gourmet 2026 The Global Selection of Restaurant – Platinum Award
* Tatler Best – Best Sommelier (Carlito Chiu)
* Three Knives Award – Best Chef Awards 2025
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 9 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.
《2026年1月5日，香港》位於大館中央裁判司署的米芝蓮推薦現代印度餐廳 Prince and the Peacock將特別推出全新勒克瑙早午餐，向印度皇家的周日奢華盛宴傳統致敬。勒克瑙早午餐餐單由主廚Palash Mitra及其團隊傾力打造，重新詮釋了昔日王公貴族們享用的悠閒饗宴，將傳統食譜與現代精緻料理及烹飪技法巧妙融合。全新推出的早午餐將於1月18日、2月15日及3月8日供應，主廚Palash將帶領客人踏上一段皇家盛宴朝聖之旅，盡享奢華美食體驗。
勒克瑙早午餐的價錢為每位HK$598 + 10% (一共包括12道菜式)。Prince and the Peacock 將印度皇家故事與現代奢華完美融合，客人可以沉浸於由Joyce Wang Studios精心操刀、充滿異國特色的室內裝潢中，盡享餐廳為客人帶來全新的周日儀式。
作為大館中央裁判司署活化計劃第二階段，Black Sheep 創辦人 Syed Asim Hussain 與總廚 Palash Mitra 為 Prince and the Peacock 揭幕，探尋歷史上的料理經典，將光輝燦爛的風光重現人間。總廚 Palash 從王室饗宴汲取靈感，透過菜餚復興印度史上的宏偉餐桌，從食材、技藝、食器以至隨後延伸的傳說，引領饕客穿越黃金時代，踏上多元旅程，每一步都在展露 Black Sheep 以美食說故事的熱忱。
關於 BLACK SHEEP RESTAURANTS
Black Sheep 自 2012 年由 Syed Asim Hussain 創立，是亞洲最備受矚目的餐饗服務團隊，旗下共 35 個品牌連繫而成的概念故事，靈感源自對世界各地的人、事、物，以及不同時光與回憶的 一份愛。Black Sheep 立於藝術、文化、創新與款待服務領域的交匯點，致力從敘述故事出發， 塑造餐饗體驗，以香港為家，改寫本地款待服務業，再進一步邁向海外。 Black Sheep 以社群為先，以社會為本，旨在推動款待服務業的未來，為世界帶來改變;藉著與 願景宏大的夥伴合作，發揮樂觀精神與正向力量，為蒞臨用餐的客人、發展旅途上並肩前進的 每一位同伴，造就不一樣的回憶。
創立以來，Black Sheep 一直作為服務業界先驅走在最前，定義旗下品牌與服務業的待客之道， 至今累積的豐碩成果，屢獲業界嘉許，當中包括米芝蓮推介指南、Asia’s 50 Best Restaurants（亞洲 50 最佳餐廳）及 La Liste（全球頂尖餐廳榜單）。
<<5th January 2026 – Hong Kong>> A modern sustainable bakery by day and wine restaurant by night, The Baker & The Bottleman has been delighting guests at Wan Chai’s Lee Tung Avenue since January 2022. This Chinese New Year, the ground-floor bakery welcomes the festive season with an extensive Chinese New Year gifting collection, alongside the launch of new pastries and limited-edition Chinese New Year specials created in collaboration with Hong Kong–based brand, A Spark of Madness.
Chinese New Year pre-orders will be available from Monday, 5 January, with store pick-up from 1–15 February, via website at HERE.
NEW PASTRY LAUNCHES AT THE BAKERY
Launching from 1st January, The Baker & The Bottleman introduces a series of new pastries by Head Baker Helene Ng and team that blend classic French technique with nostalgic Asian flavours and comforting textures.
Strawberry Hojicha Puff (HK$30 per piece)
Cross-laminated AOP croissant pastry baked in a ring mould, filled with earthy hojicha cream and sweet, floral strawberry compote, finished with hojicha cream, fresh strawberry, and a dusting of hojicha powder.
Peanut Mochi Cookie (HK$30 per piece)
Inspired by the Chinese dessert Tong But Lut, this peanut butter cookie wraps around a soft mochi centre, coated with chopped peanuts, sesame, and desiccated coconut. Slightly crisp at the edges, soft and chewy within.
Jar Choy Croissant (HK$35 per piece)
A savoury croissant wrapped around minced pork and jar choy filling, seasoned with garlic, shallots, and soy sauce, topped with sesame seeds and baked until golden.
CHINESE NEW YEAR BAKERY SPECIALS IN COLLABORATION WITH A SPARK OF MADNESS
To mark the Chinese New Year, The Baker & The Bottleman collaborates with A Spark of Madness, the Hong Kong–based cookbook and condiment brand founded by Simran Savlani, known for its bold balance of sugar, spice, and salt. Spark Store products are handmade in Hong Kong, vegetarian-friendly, and preservative-free, bringing layered, umami-driven flavours to both Asian and Western dishes. Available retail-only at the bakery from mid-January through the Chinese New Year period, the collaboration introduces three limited-edition items:
Crispy Chili & Orange Cookie (HK$35 per piece)
A fragrant orange-zested sugar cookie rippled with chili crispy caramel made using Spark’s Crispy Chili Oil, offering a sweet, savoury, and gently spicy finish.
Crack & Corn Dog (HK$48 per piece)
The bakery’s popular crot dog topped with grilled corn salsa and finished generously with Spark’s Crack Mayonnaise.
Soy Chicken with Caramelized Spring Onion Sandwich (HK$78 per piece)
Chicken breast steamed in dark soy, paired with Spark’s Caramelized Spring Onion, Mad Honey, and Truffle Chili Crisp, layered into freshly baked focaccia with butter lettuce.
CHINESE NEW YEAR GIFTING COLLECTION Designed for sharing, gifting, and celebration, The Baker & The Bottleman’s Chinese New Year collection combines festive symbolism with modern presentation.
Firecracker Series
Single Firecracker (HK$88)
Choice of Cheesy Shortbread Crackers or Caramel Date Cake.
Firecracker Combo (HK$158)
Cheesy Shortbread Crackers (5 pieces) and Caramel Date Cake (5 pieces).
Firecrackers Set (HK$388)
A string of six firecrackers featuring Cheese Shortbread Crackers, Caramel Date Cake, and Candied Pecan.
Gift Boxes, Sets & Hampers
Chinese New Year Gift Box (HK$488)
Firecracker Set, Yuan Bao Shortbread Gift Set (5 pieces), and Chocolate Cranberry Scones (2 pieces).
Chinese New Year Hamper (HK$788)
Firecracker Set, Double-Layer Bamboo Steamer with Chocolate Cranberry Scones, Yuan Bao Shortbread Gift Set, New Year Giant Cookie Tin, and two TBTB Lai See, each containing a gift voucher.
Chinese New Year Gift Bag (HK$68 or HK$128)
Chocolate Cranberry Scones (2 pieces), Caramel Date Cake (6 pieces), and a 100g pack of house-made Granola.
CNY Bamboo Steamer Scone Set
Available as a Single-Layer Steamer (HK$40) or Double-Layer Steamer (HK$70), filled with Chocolate Cranberry Scones.
Optional upgrade: TBTB x Conspiracy Chocolate (+HK$20).
New Year Giant Cookie Tin (HK$220)
A reusable red tin filled with Giant Triple Valrhona Chocolate Cookies (3 pieces). Pre-order required at least three days in advance.
PARTY SET The Baker & The Bottleman Pastry Set(HK$298)
A celebratory box of nine pastries, including: Butter Croissant, Mocha Twice-Baked Pain Suisse, Orange & Chocolate Almond Croissant, Cinnamon Crunch Puff, Chocolate & Cranberry Scone, Chocolate Pain Suisse, Cheesy Gochujang Crot Dog, Jar Choy Croissant Puff, and Peanut Butter Mochi Cookie.
A modern bakery and neighbourhood restaurant on Lee Tung Avenue, Wan Chai, Hong Kong. Sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, and coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton. The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.
The bakery is a warm, convivial space serving handmade baked goods, pastries, and sandwiches throughout the morning and afternoon. Each item is a playful twist on a classic – rooted in British heritage, reimagined with local flavours, and perfect to enjoy with a coffee or to take away. Tucked away upstairs, the beautiful restaurant is a hidden gem amidst the hustle and bustle of the Wan Chai neighbourhood. The restaurant serves modern British fare with inventive twists, cooked with incredible ingredients from local growers and small producers.
The Baker & The Bottleman Bakery + Restaurant Information
Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
