An exclusive three-day lunch and dinner collaboration at Ming Pavilion 

Please click here to download high resolution images of Ming Pavilion

<<2^nd January 2026 – Hong Kong>> Ming Pavilion at Island Shangri-La is delighted to present a limited-time restaurant collaboration with Chef Ma Xupeng, Executive Chinese Chef of One MICHELIN-starred Jiangnan Wok · Rong at Shangri-La Fuzhou. Taking place from 15 to 17 January, the collaboration features specially curated lunch and dinner menus celebrating the refined elegance of Huai Yang cuisine, thoughtfully interwoven with Minnan and Fuzhou influences. This exclusive three-day showcase brings together Ming Pavilion’s Head Chef Jack Lam and Chef Ma in a meeting of culinary philosophies, where precision, balance, and purity of flavour take centre stage.

ABOUT CHEF MA XUPENG & JIANGNAN WOK · RONG

Chef Ma Xupeng is the Executive Chinese Chef at Shangri-La Fuzhou, overseeing culinary development and quality control at Jiangnan Wok · Rong (江南灶 · 融府), which was awarded one MICHELIN star in the MICHELIN Guide Fujian 2025. The restaurant is renowned for its sophisticated interpretation of Huai Yang cuisine, seamlessly blended with local Fujian elements and presented within the tranquil setting of a traditional Fuzhou courtyard residence.

Chef Ma is widely respected for his meticulous technique and modern sensibility, crafting dishes that emphasise clean, fresh flavours and refined craftsmanship. His culinary approach honours classical Huai Yang foundations while incorporating regional ingredients and innovative techniques. Under his leadership, Jiangnan Wok · Rong has emerged as one of the most distinguished Chinese fine-dining destinations in Fujian Province.

Chef Ma is also an active figure in China’s fine-dining scene, having participated in numerous high-profile multi-chef collaborations with MICHELIN-starred restaurants across cities including Shanghai, Nanjing, Yangzhou, Fuzhou, Shenzhen and Singapore.

MING PAVILION x JIANGNAN WOK · RONG

Collaboration Lunch (15-17 January)

The 5-course collaboration lunch menu (HK$488 or HK$688+10% per person inclusive of tea pairing) offers a refined yet approachable expression of the chefs’ shared approach – pairing Huai Yang finesse with Ming Pavilion’s Minnan roots. The experience begins with refreshing appetisers including Minnan-style marinated cucumber and chilled baby geoduck (HK$158 for 2 guests from a la carte) with bamboo shoot and onion, designed to awaken the palate with clean, bright flavours.

Guests then proceed to a choice of signature mains that reflect the harmony of Jiangnan and Minnan traditions – from Steamed Threadfin Fish with Red Wine Lees Sauce (HK$328 from a la carte), prized for its gentle sweetness and aroma, to Red Braised Pork Belly with Preserved Mustard Greens and Octopus (HK$288 from a la carte), offering a slow-cooked balance of richness, salinity, and umami.

The lunch concludes with Fujian-style wok-fried fish noodles with assorted seafood (HK$328 from a la carte), followed by a dessert of brown sugar lotus root starch with Wensi tofu and four-fruit dessert soup (HK$88 from a la carte), providing a light yet satisfying finish.  Guests can also order the signature Fish Maw in Yellow Croaker Lion Head Soup, a classic Huai Yang dish as a supplement price of HK$228 per guest

View full menu HERE.

 Collaboration Dinner (15-17 January)

The exclusive 8-course collaboration dinner menu (HK$988+10% for food only, HK$1188 + 10% for food + tea pairing and HK$1,488 + 10% for food + wine pairing) presents a more expansive and celebratory progression, ideal for evening dining. The menu opens with an elevated four types selection of starters (HK$298 for 2 person from a la carte), including Yongchun aged vinegar crispy eel, chilled baby geoduck, and crab meat tartare with Xiapu seaweed and caviar, showcasing contrasting textures and layers of umami. The signature Fish Maw in Yellow Croaker “Lion Head” Soup  (HK$228 from a la carte) anchors the meal, followed by a dedicated sea course of Steamed Threadfin Fish with Red Wine Lees Sauce (HK$328 from a la carte), highlighting Fuzhou’s culinary heritage.

The menu then moves into a richer pairing of centrepieces, where Red Braised Pork Belly with Preserved Mustard Greens and Octopus (HK$288 from a la carte) is complemented by the dinner-exclusive Crispy Skin Eight Treasure Ginger Duck (HK$988 from a la carte), a dish prized for its aromatic spices, crisp skin, and layered filling. Seasonal vegetables and Fujian-style wok-fried fish noodles (HK$328 from a la carte) with assorted seafood round out the savoury courses before dessert reprises the elegant combination of brown sugar lotus root starch, Wensi tofu, and four-fruit dessert soup (HK$88 from a la carte).

View full menu HERE.

For reservations and inquiries, contact Ming Pavilion at 2820 8580 or mingpavilion.isl@shangri-la.com.

<<ENDS>>

ABOUT MING PAVILION

Experience Hokkien cuisine at Ming Pavilion, an enchanting restaurant nestled within the serene surroundings of Island Shangri-La. Step into a world where centuries-old traditions merge with vibrant flavours, creating an unforgettable dining adventure. Ming Pavilion pays tribute to Hokkien cuisine’s rich, exploration-focused heritage, evoking warmth, authenticity, and a sense of connection. Each dish tells a story, drawing inspiration from Fujian Province’s natural abundance and diverse cultural influences. With humble ingredients, Ming Pavilion beautifully captures a variety of flavours, showcasing the soulful and authentic nature of this treasured culinary tradition. At Ming Pavilion, every plate deepens understanding and fosters lasting connections through exceptional cuisine.

ABOUT ISLAND SHANGRI-LA HONG KONG

Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city.

RESTAURANT INFORMATION:

Address: Level 8, Pacific Place, Supreme Court Road, Admiralty
Tel:  +852 2820 8580
Email: mingpavilion.isl@shangri-la.com
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Opening Hours:

Lunch – Monday-Sunday from 1200pm-3pm (last order at 2:30pm)

Dinner – Monday-Sunday from 6pm-10pm (last order at 9:30pm)

請按此下載茗悅高解像度照片

《2025年12月31日，香港》港島香格里拉的福建菜食府茗悅由主廚林陽師傅掌舵，餐廳將於今年二月以一系列精心設計的賀年美饌迎接農曆新年，讓客人與摯愛親朋於節日期間大快朵頤。從共享式賀年套餐、奢華的福建佛跳牆盆菜，到融合傳統與創意的精緻賀年糕點禮盒，讓客人齊聚一堂慶祝農曆新年的同時，品嚐超越閩南和福建傳統的新風味。

全新茗悅冬季套餐及美饌

由即日至2026年2月8日，茗悅特別呈獻全新的冬季套餐，讓客人品嚐暖心閩南及福建風味。冬季套餐價錢為每位HK$988+10%，以多款前菜為盛宴打開序幕，包括福州老酒醉蟶子、福鼎芋頭拌河田絲及香煎鮮蝦芋頭餃。 接著，品嚐亮點菜式如蕃茄金湯汆東星斑湯，以及砂鍋特色菜式胡椒焗本地花龍蝦煲或閩清糟菜帝王蟹煲。主菜方面，客人可以品嚐焦糖洋葱汁燒A4和牛小排，配以雞油花雕豆苗、海鮮福建魚麵，以及懷舊甜點芋泥冰豆花或家鄉豆沙南瓜餅。冬季套餐的部分菜餚亦可單點，讓客人於享用茗悅的冬季特色美食的同時，靈活搭配出專屬的用餐體驗。

風生水起鮑魚撈起

共享茗悅賀年套餐

茗悅以精心設計的喜慶賀年套餐迎新春，價錢每位HK$988+10%。客人先品嚐寓意吉祥的風生水起鮑魚撈起，隨後奉上四喜拼盤，滋味小食包括閩南五香卷、福建風味蟹肉小金杯、西班牙紅蝦凍及福州撈汁拌象拔蚌，讓人胃口大開。

接著，享用一碗滋補暖心的松茸燉花膠雞湯，然後品嚐閩式古法炊東星斑。主菜方面，客人可以品嚐充滿閩南風味的招牌菜式，包括茶王煙燻脆皮雞及閩式藥膳崩沙腩煲。除此以外，客人可享精選時蔬、金銀滿屋炒飯及精美甜點閩南桃膠銀耳四果湯 （可選擇熱或凍)。

請按此訂座

茗悅福建佛跳牆盆菜

盆菜是春節期間的傳統佳餚，將珍貴的食材層層疊放於大盆中，供客人共享，象徵「闔家團圓、盆滿缽滿」。茗悅推出的福建佛跳牆盆菜價錢為HK$1,288（兩位用，只限堂食），特意選用多款矜貴食材，包括花膠、海參、金蠔、瑤柱、南非六頭鮑魚、 游水鮮蝦、河田雞、封肉、鵪鶉蛋、髮菜、芋頭和慈菇，寓意新的一年好運連連，豐足常滿。 另推出冷凍盆菜供外賣，價錢為HK$2,888（六至八位用）。可於2026年2月9日至23日送遞或親臨港島香格里拉自取，香格里拉會員更可以優惠價$2,688 購買茗悅福建佛跳牆盆菜。請按此訂購茗悅福建佛跳牆盆菜。

茗悅賀年糕點

為迎接馬年，茗悅特別推出別具創意的賀年糕點。精美的賀年糕點禮盒每盒價錢為HK$318，鹹甜口味交融，是饋贈親友、共享佳節的理想之選。選擇包括開心果椰汁年糕及金裝蟹黃蘿蔔糕禮盒、薑汁黑糖棗皇糕及金蠔臘味蓮藕糕禮盒、椰汁年糕及瑤柱蘿蔔糕禮盒，以及芋頭椰汁年糕及X.O.醬芋頭糕禮盒，為這個充滿傳統韻味、豐盛祝福和美好寓意的佳節增添一份喜慶氛圍。 請按此瀏覽香格里拉精品店，訂購賀年糕點禮盒。

茗悅出品的賀年美食旨在展現香港豐富的文化特色，以及香港家庭農曆新年期間團聚的民間傳統；而餐廳亦是團體和家庭聚會的理想地方。查詢及訂座，請致電2820 8580或電郵至mingpavilion.isl@shangri-la.com與茗悅聯絡。

《完》

關於茗悅

茗悅為您開啟一場福建美食的感官之旅，集數百年傳統與活力美食於一身，打造難忘的用餐體驗。茗悅坐落於惬意優雅的港島香格里拉，致敬福建悠久的飲食文化，讓食客們在溫馨的氛圍中傾心暢談，品嚐地道的福建佳餚。茗悅的每道菜都講述了一個故事，從福建豐富的自然資源和多元的文化影響中汲取靈感，探索閩菜的精髓。茗悅擅長使用新鮮樸素的食材，為傳統福建美食帶來嶄新面貌，讓食客一探未來食味演變的無限可能，體現了深植於我們的探索精神。在茗悅，每一道非比尋常的精緻佳餚，每一杯沁人心脾的香茶，都會拉近彼此距離，讓人們相知相惜。

關於港島香格里拉

香港港島香格里拉，位於城市中心的優雅地標，巍然聳立於繁華的中環地區，體現了現代風格與永恆優雅的完美融合，盡顯奢華。飯店坐擁令人讚嘆的維多利亞港美景，秉承無與倫比的待客之道，在動感十足的喧囂都市中打造出一處寧靜的世外桃源。在這裡，您可以盡情享受精緻舒適的環境、完美的餐飲體驗以及超越期望的卓越服務。完美無瑕的奢華氛圍，絕無僅有的美妙體驗，港島香格里拉在這座亞洲最迷人的城市為獨具慧眼的旅者提供難以忘懷的終極住宿體驗。

餐廳聯絡

地址: 中區法院道太古廣場港島香格里拉8樓
電話: +852 2820 8580
電郵: mingpavilion.isl@shangri-la.com

網頁: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Instagram: @mingpavilion.shangrila

營業時間:
午餐 – 星期一至星期日中午12 時至下午3時 (最後點餐時間: 下午2時30分)
晚餐 – 星期一至星期日下午6 時至晚上10 時 (最後點餐時間: 晚上9時30分)

Launching Sunday 18 January, with subsequent dates on 15 February and 8 March

Please click here to download Prince and The Peacock’s high resolution images

<<30^th December, 2025>> – Prince and the Peacock, the MICHELIN-recommended modern Indian destination in Tai Kwun’s historic Central Magistracy, introduces The Nawabi Brunch, a luxurious new Sunday feast inspired by the opulence and generosity of India’s royal kitchens. Curated by Chef Palash Mitra and team, the brunch reimagines the leisurely banquets once enjoyed by nawabs and maharajas, blending time-honoured recipes with modern finesse. Available on 18 January, 15 February and 8 March, guests are invited to gather and share a celebratory spread designed for indulgence.

The Nawabi Brunch is priced at HK$598 + 10% per guest. Set within Joyce Wang Studios’ dramatic interiors, it offers a new Sunday ritual at Tai Kwun, where royal Indian storytelling meets contemporary luxury.

A Royal Welcome

The experience begins with a welcome drink, where guests may choose between a Rose and Saffron Sherbet, delicately perfumed and served chilled or a Masala Chai Bellini, a sparkling mocktail infused with spiced tea syrup and peach nectar.

“Shuruyaat”: To Share

Starters arrive in the spirit of convivial dining, including Sheermal Kakori, melt-in-the-mouth lamb kebabs wrapped in saffron flatbread; Chena Kebab, crumb-fried soft cheese filled with mango chutney; and Royale Daulat Ki Chaat, a refined interplay of whipped yoghurt, spiced potatoes and chickpeas with mint and cumin chutneys.

Mains & Accompaniments

At the heart of the brunch lies a generous spread of dishes showcasing the breadth of India’s regional cuisines. Highlights include Coastal Egg Curry, with boiled eggs simmered in roasted coconut and tamarind gravy; Macher Jhaal, a bold Bengali fish stew with mustard and dried red chillies; and Murgh Mussallam, a show-stopping centrepiece of roast spring chicken filled with spiced mince and eggs, finished with a saffron gravy (available as a +HK$228 supplement and ideal for sharing among four guests).

These are accompanied by Saffron Pulao, Mini Kachori Baskets, Beet Raita Verrines, Flaky Parotta and Garlic Naan, creating a table rich with colour, texture and aroma.

“Meetha” and After-Brunch Sips

To conclude, desserts are served to share, including Gulab Jamun and Milk Chocolate Cheesecake and a playful Besan Halwa “soft serve” ice cream with hazelnut and sea salt. Guests may then choose an after-brunch sip of Cardamom Filter Kaapi or Darjeeling Tea with edible gold dust, a final nod to regal indulgence.

A Flowing Affair

For those wishing to extend the celebration, a two-hour flowing beverage package is available at HK$488 + 10% per guest, featuring Champagne, French wines, gin & tonic and beer, carefully selected to complement the depth and spice of the menu.

Prince and the Peacock heralds a fresh era in the realm of elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. The restaurant’s opening hours are currently daily for dinner from 6pm onwards and on occasional Sunday Afternoons. Reservations can be made here or by calling +852 2154 6104.

<<ENDS>>

RESTAURANT INFORMATION

Address – 2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong

Contact Number – +852 2154 6104

Contact Email – reservations@princeandthepeacock.com

Website – https://www.themagistracyhongkong.com/prince-and-the-peacock

Instagram – @princeandthepeacock

ABOUT PRINCE AND THE PEACOCK

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 ACCOLADES – PRINCE AND THE PEACOCK

• Tatler Best 2025 – Top 20 Most Impactful Restaurant – Hong Kong – 2025
• Tatler Best 2025 – Best Design
• MICHELIN Guide Hong Kong Macau 2025 – Recommended Restaurant
• Foodie Forks 2025 Awards – Foodie Recommendation
• SCMP Top 100 Tables – Top 100 Restaurants of Hong Kong
• SCMP Top 100 Tables – Best Interior Design
• Star Wine List – Silver Award

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.

請按此下載 TRATTORIA FELINO 高解像度照片

《2025年12月29日，香港》由2026年1月11日起，灣仔船街意大利餐廳Trattoria Felino將於每個週末及公眾假期推出全新的週末早午餐，讓客人享受融合拿坡里和地中海獨特風味的豐盛早午餐，度過一個輕鬆惬意的下午。 Trattoria Felino週末早午餐的價錢為每位HK$598+10%，除了無限量供應前菜，每位客人可享週末早午餐限定主菜及甜點各一款，以及無限暢飲無酒精雞尾酒；客人亦可以每位HK$898+10%無限暢飲香檳、葡萄酒及Aperol Spritz。

週末早午餐以一系列無限享用的前菜打開序幕，包括卡邦尼蛋、意式蕃茄烤法包配水牛芝士及日曬蕃茄乾、燉香腸配薯蓉及迷迭香、意式醃生油甘魚薄片配煙燻朝鮮薊醬汁、青瓜及檸檬、經典蕃茄意式肉丸、酥脆檸檬魷魚圈、牛油果他他配綠蘆筍及甜酸醃菜，以及窩心暖胃的意大利雜菜湯配蜆、豆、’Nduja辣肉腸及脆芹菜。 客人亦可以品嚐更多限定精緻菜式，包括另加HK$228享用藍鰭吞拿魚他他 (週末早午餐限定菜式) 配魚子醬及Stracciatella芝士，和以HK$98享用海螯蝦多士。

主菜方面，每位客人可自選一款意粉或招牌菜式，包括：手工意粉 Scialatielli 配意大利青瓜及Pecorino羊奶芝士、藏紅花牛肉醬巴馬臣芝士寬扁意粉、龍蝦湯鱈魚柳蜆肉意粉，以及香烤西班牙黑毛豬梅肉配雞油菌、胡蘿蔔泥和香濃棗醋汁；海鮮愛好者可另加HK$168享用海膽蒜油辣椒意粉。客人亦可另加HK$198享用共享菜式，包括適合兩人分享的招牌主菜三黃雞 (半隻)或限定菜式米蘭式小牛肉扒 (週末早午餐限定菜式)。

最後，每位客人可自選一款甜點，包括千層貝殼酥Sfogliatella配榛果醬或特濃咖啡配雲呢拿意式雪糕，亦可以HK$68額外享用限定甜點西西里朱古力卷配榛子果仁糖及刺山柑 (週末早午餐限定菜式)，為早午餐畫上甜蜜句號。

兩款早午餐體驗均可享豐盛的美食，HK$598的早午餐體驗可享無限暢飲無酒精雞尾酒，包括無酒精氣泡雞尾酒Belino、有汽檸檬果汁Limonata和有汽橙味果汁Aranciata；HK$898的早午餐體驗則可享無限暢飲香檳、紅/白葡萄酒以及Aperol Spritz。

Trattoria Felino 將開始由1月5日起每日供應晚餐，週五供應午餐，而由1月11日起週六、週日及公眾假期則供應週末早午餐。客人可以透過SevenRooms網站或WhatsApp (+852 5697 4477) 預訂座位。

《完》

關於TRATTORIA FELINO

Trattoria Felino由聯合創辦人兼主廚Marcello Scognamiglio主理，融合其根源及於不同國家的多元豐富烹飪經驗，為餐廳注入了創作靈魂，讓客人於雅致舒適的環境中，品嚐拿坡里和地中海的獨特風味。餐單以拿坡里為靈感，突出意大利南部豐富多樣的食材，並以現代烹飪手法詮釋經典菜餚。從意大利生魚Crudi到自家製意粉、以至海鮮、傳承主廚食譜的肉丸菜式及主廚招牌三黃雞，共享菜式應有盡有。餐廳亦為客人提供精選雞尾酒和意大利南部葡萄酒，在愜意氛圍中，品味迷人的意式風味。

餐廳獎項及榮譽

• 米芝蓮推薦餐廳 – 香港澳門米芝蓮指南 2025年
• Openrice開飯熱店2024年及2025年+ 十大意大利菜餐廳
• Tatler Best 2025年– 推薦餐廳
• Time Out Hong Kong 2025年– 推薦餐廳

Trattoria Felino餐廳資料

地址 – 灣仔船街1-7號寶業大廈地下3-4號舖

營業時間：

午餐 – 星期五12:00-14:00

晚餐 – 週一至週日 18:00-22:00

週末及公眾假期 – 12:00-14:00

Whatsapp – +852 5697 4477

Instagram 及Facebook – @trattoriafelinohk

網站 – https://www.trattoriafelino.com/

Please click here to download Trattoria Felino’s high resolution images

[29^th December 2025– Hong Kong]  Trattoria Felino will introduce a new Weekend Brunch from 11 January, 2026, available every weekend and on public holidays, bringing the restaurant’s Neapolitan and Mediterranean flavours to a generous daytime format designed for long, relaxed get-togethers. The Weekend Brunch is offered as a package that includes unlimited starters, one main course per guest, and one dolci (dessert) per guest with exclusive weekend brunch only dishes, with two price options: HK$598 with free-flow mocktails or HK$898 with free-flow Champagne, wine and Aperol Spritz.

The brunch begins with a parade of unlimited starters that moves from bright and fresh to deeply comforting, including carbonara egg, tomato bruschetta with burrata cheese and sun-dried tomatoes, braised sausage with mashed potatoes and rosemary, hamachi crudo with smoked artichoke dressing, cucumber and lemon, classic meatballs in tomato ragù, fried calamari with salt, pepper and lemon, avocado tartare with green asparagus and agrodolce pickled vegetables, and a warming minestra soup with clams, beans, ’nduja and crispy celery. For guests who want to elevate the spread, premium add-ons are also available, including blue fin tuna tartare with caviar and stracciatella cheese finished with lemon zest at +HK$228 (exclusive weekend brunch only dishes), and langoustine toast at +HK$98.

For mains, each guest selects one dish from Trattoria Felino’s line-up of pasta and signature plates, including scialatielli with zucchini, pecorino and basil oil, tagliatelle with saffron beef ragù and parmesan cheese, cod fish fillet with vongole in lobster bisque, and Iberico pork pluma with carrot purée, date vinegar jus and girolles mushroom, while seafood lovers can opt for spaghetti with sea urchin, garlic oil and chilli pepper at +HK$168. Larger-format options are also available for sharing, including half yellow chicken (for two guests) and the brunch exclusive special Veal Milanese “orecchia d’elefante” (for two guests) at an additional +HK$198.

To finish, brunch includes one dolci per guest, with choices such as Neapolitan sfogliatelle with hazelnut sauce or an affogato with vanilla gelato and moka espresso coffee, with the option to add an extra cannolo al cioccolato with hazelnut praline and capers at +HK$68 (exclusive weekend brunch only dishes).

Each brunch package includes the full food experience alongside free-flow beverages according to the chosen tier, with the HK$598 package featuring free-flow mocktails including Belino, Limonata and Aranciata, and the HK$898 package featuring free-flow Champagne, red / white wine + Aperol Spritz. Trattoria Felino will also start to open daily for dinner, lunch on Fridays only and weekend brunch on Saturday + Sunday + Public holidays. Bookings can be made via SevenRooms at HERE or through WhatsApp at +852 5697 4477.

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ABOUT TRATTORIA FELINO

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.

RESTAURANT INFORMATION

Address: G/F, 1-7 Ship St, Wan Chai, Hong Kong

Opening hours:

Lunch – Friday only – 1200pm – 1400pm

Dinner – Monday-Sunday – 1800pm – 2200pm

Weekend Brunch – Saturday – Sunday + Public Holiday – 1200pm – 1500pm

Whatsapp – +852 5697 4477

Instagram & Facebook – @trattoriafelinohk

Website: https://www.trattoriafelino.com/

2026年1月12及13日 | 每位HK$2,280 +10% | 僅此兩晚晚餐

請按此下載高解像度照片

《2025年12月22日，香港》– 2026年1月12及13日， Cristal Room by Anne-Sophie Pic 將與北京著名餐廳曲廊院帶來僅限兩晚的聯乘晚宴體驗。繼餐廳先前與上海火紅法國餐廳Vivant by Johnny Pham推出聯乘晚宴獲得空前成功後，Cristal Room by Anne-Sophie Pic將繼續與中國各城市頂級餐廳合作，為客人帶來第二個聯乘晚宴。

曲廊院女主廚李展旭榮獲2025 Tatler Best明日之星殊榮，而餐廳亦同時躋身 2025 Tatler亞太區百大最佳餐廳榜單。於這兩晚，李主廚將把曲廊院精緻、充滿詩意的風味美食帶到香港，並與 Cristal Room by Anne-Sophie Pic 的主廚 Marc Mantovani 攜手打造揉合法式烹飪技藝精準及現代新派中式風味的餐單。

關於曲廊院及主廚李展旭

曲廊院坐落於北京東四十一條25號，佔地450平方米，餐廳由明清四合院改建而成，屢獲多項建築設計獎項。曲廊院廚藝團隊關注着世界餐飲語言的脈動，結合中國傳統飲食文化精髓，注重因地就時的優選本土食材，精心調和並展言其風味。團隊亦常與藝術交融，舉辦中國水墨、版畫、攝影和手工藝展覽，使曲廊院逐漸成為一個充滿傳統文化基因的當代多元化餐飲空間。

主廚李展旭畢業於法國保羅博古斯學院，於法國六年，她曾於多間米芝蓮星級餐廳工作，其中包括巴黎米芝蓮三星餐廳Alain Ducasse和OKA餐廳，累積了豐富的廚藝經驗。回國後，她在曲廊院成立了一支充滿活力的年輕廚師團隊，打造出一種融合法式烹飪技法與中國傳統情感記憶、風土特色食材，以及帶既熟悉又驚喜雙重特質的獨特烹飪風格。

主廚李展旭的菜餚融合了中法的詩意對話，使她榮獲2024年北京米芝蓮星指南青年廚師獎、福布斯中國·福廚30之一及2025 Tatler Best明日之星殊榮。

Cristal Room by Anne-Sophie Pic及曲廊院聯乘七道菜餐單

晚宴先以一系列精緻的餐前小食拉開序幕：生蠔配夏洛特油奶油、火焰赤貝及煙燻茶凍；緊接著的是蝦仁配四季豆及蓮藕片、裙帶菜玉米餅配煙燻梭魚籽和夏翠絲 (Chartreuse) ASP；以及奢華的生蠔配豬背脂魚子醬。

緊接著的是散發著天竺葵和龍井茶淡淡香氣的蕃茄撻，淋上白葡萄酒牛油汁，最後加上矜貴的Kaviari Oscietra魚子醬；隨後是一道精緻窩心的蟹肉茶碗蒸。接著的亮點菜式為Cristal Room的招牌菜式Les Berlingots ASP©，意大利雲吞釀入24個月康堤芝士為餡料，佐以蘑菇清湯，完美融合了法式烹飪技藝和令人沉醉的亞洲風味。

下一道為鮑魚菜式，配上芬芳的青椒醬汁，展現出內斂的力量與平衡；主菜方面，則有以黑蒜和咖啡醃製的阿爾薩斯鹿鞍架，搭配蘑菇零陵香豆餛飩和發酵黑莓。

最後，客人可以品嚐百香果慕斯配椰漿和清新的馬蹄湯，接著是柿子松露朱古力，搭配佛手柑瑪德蓮蛋糕和榛果咖喱，為晚宴畫下圓美句號。

活動詳情

• 日期：2026年1月12及13日
• 地點：香港Cristal Room by Anne-Sophie Pic
• 餐單價錢：每位HK$2,280+10%
• 名額：座位有限；僅限兩晚晚餐

米芝蓮一星餐廳Cristal Room by Anne-Sophie Pic榮獲《Harpers Bazaar Hong Kong》「最佳新餐廳」榮譽，同時躋身「Bazaar Taste Elite 30」香港最佳餐廳榜，迅速成為香港最炙手可熱的餐飲目的地之一。餐廳由全球獲得最多米芝蓮星的女主廚Anne-Sophie Pic精心打造，為客人提供優雅、富有詩意的美食。餐廳廚藝團隊由香港主廚Marc Mantovani領航，致力於精準與創意兼備的菜餚；而飲品單則由侍酒師團隊及PIC集團首席侍酒師Paz Levinson精心打造，讓客人享受美食與飲品的絕妙融合。

Cristal Room by Anne-Sophie Pic於星期一至星期六供應午餐及晚餐。預訂或查詢，請瀏覽Cristal Room by Anne-Sophie Pic網頁。

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關於Cristal Room by Anne-Sophie Pic

米芝蓮一星餐廳Cristal Room by Anne-Sophie Pic標誌著匠心匠藝締造幸福喜悅的法國奢華品牌Baccarat、世界獲得最多米芝蓮星的頂尖女主廚Anne-Sophie Pic與香港餐飲服務集團Leading Nation Hospitality之間的突破性合作。餐廳現於2023年11月中旬開業，將款待、設計和餐飲概念完美融合。Cristal Room by Anne-Sophie Pic由巴黎著名建築和室內設計工作室Gilles et Boissier設計，設有40個座位，可飽覽壯麗維港景色，透過開放式廚房展現廚藝團隊的烹調技藝。

Anne-Sophie Pic以其高度的味覺天賦、完美平衡、引人注目的食材風味組合而聞名。她與餐廳主廚Marc Mantovani攜手為法國菜餚賦予亞洲風味，將其充滿創意且大膽的菜式帶到Cristal Room by Anne-Sophie Pic。Anne-Sophie Pic標誌性的烹飪風格亦延伸至飲品創作，她與PIC集團的首席侍酒師Paz Levinson携手精心打造飲品單，讓客人在品味與精緻菜餚的同時，享受完美的飲品搭配。PIC集團糕點主廚Eric Verbauwhede與Anne-Sophie Pic同樣追求完美，以充滿藝術感的糕點創作展示其烹飪哲學。

法式優雅旅程由餐廳入口處展開—一盞令人驚豔的Zenith水晶吊燈沉浸於火焰中，象徵著將火、空氣、土和水四種元素結合在一起的煉金術，為Baccarat的創作基礎。

關於置地廣場四十五 (FORTY-FIVE)

位於中環置地廣塲四十五 (Forty-Five) 為引人矚目的藝術、美食和生活方式目的地。告羅士打大廈頂層的廣闊空間開設五個全新合共兩萬尺的體驗概念，包括上海餐廳嘗申滙、日本壽司餐廳Sushi Mamoru、日本串燒餐廳Torikaze、頂樓及空中酒吧Cardinal Point、世界著名米芝蓮三星法國女廚師Anne Sophie Pic於香港開設首間餐廳Cristal Room by Anne-Sophie Pic 和私人會員俱樂部 Gloucester Arts Club。

地址: 中環皇后大道中15號置地廣塲告羅士打大廈四十三樓

關於 LEADING NATION HOSPITALITY

Leading Nation Hospitality於2016年由企業家Gerald Li及Kevin Poon所創立，是一家以香港為基地的餐飲服務集團，主打別樹一格、著重質量、工藝和設計的餐飲概念，旨在打造獨一無二的用餐體驗。Leading Nation Hospitality旗下的獨立餐飲概念包括Elephant Grounds、The Diplomat、Wagyumafia Hong Kong等，並由香港發展到成都、廣州、馬尼拉和東京等城市。

關於PIC及主廚ANNE-SOPHIE PIC

Anne-Sophie Pic為世界頂尖米芝蓮女主廚，以其高度的味覺天賦、完美平衡及引人注目的食材風味組合而聞名。她充滿創意的菜式具豐富濃郁的味道，營造出精緻優雅的和諧感。她保持大膽無畏的精神，帶著好奇和開放的心不斷昇華自己的知識，「香味的相互糅合」為Anne-Sophie Pic的菜餚定下基調。Anne-Sophie Pic掌勺位於法國瓦朗斯的三代家族餐廳la Maison Pic，並獲米芝蓮三星殊榮。

PIC於世界各地開設八間奢華餐廳，出品由Anne-Sophie Pic創作，而她的丈夫David Sinapian則負責掌管公司，合力為客人提供高級餐飲體驗。於社交平台 @annesophiepic @pic-valence @ladamedepicparis 追蹤PIC的餐飲版圖。

關於BACCARAT

Baccarat成立於1764年，一群志向遠大的工匠，立志用「土、氣、火、水」四大自然元素締造出巧奪天工的水晶。多年來，Baccarat的水晶傑作在世界博覽會和國際性展會上大放異彩、屢獲殊榮。這座法國東部的小鎮由此成為法式生活藝術的象徵。從巴黎到莫斯科、紐約、東京、邁阿密或香港，Baccarat 居舍、精品店、餐廳、酒吧、酒店和酒廊無不打造出獨具一格的 Baccarat 生活藝術體驗。適逢260週年，Baccarat將繼續推進國際化發展，繼往開來，盛放新的光芒。探索Baccarat的精彩世界，請瀏覽www.baccarat.com和www.instagram.com/baccarat

傳媒查詢，請聯絡：

The Forks & Spoons (Hong Kong)
Geoffrey Wu – geoffrey@theforksandspoons.com – 852-6333-5205
Steph Leung – steph@theforksandspoons.com – 852-6338-1548
Fiona To – tofimi@theforksandspoons.com – 852 9021 2700

12-13 January 2026 | HK$2,280 + 10% per guest | Two dinners only

Please click here to download high resolution images of Cristal Room by Anne Sophie Pic

<<Hong Kong, 19^th December, 2025>> One MICHELIN-starred Cristal Room by Anne-Sophie Pic is delighted to announce its next guest chef collaboration, welcoming Beijing’s celebrated Qu Lang Yuan for an exclusive two-night dining experience on 12 + 13 January 2026. Following the restaurant’s successful recent collaboration with Vivant by Johnny Pham from Shanghai, this marks Cristal Room by Anne-Sophie Pic’s second collaboration with a leading Mainland Chinese restaurant.

During these two evenings, Chef Li Zhanxu, recently named Tatler Asia’s Rising Star Chef 2025 and helming one of the Tatler Asia-Pacific Best 100 Restaurants 2025, will bring the refined, poetic Franco-Chinese sensibilities of Qu Lang Yuan to Hong Kong, joining Head Chef Marc Mantovani and the Cristal Room by Anne-Sophie Pic team to craft a menu that bridges French gastronomic precision with modern Chinese expression.

About Qu Lang Yuan & Chef Li Zhanxu

Located in the historic Hutong of Beijing’s Dongsi Shiyitiao, Qu Lang Yuan occupies a restored siheyuan courtyard that has earned multiple architectural accolades. Within this serene 450 sqm cultural enclave, the restaurant presents a cuisine rooted in seasonal Chinese sensibilities, interpreted through the lens of global culinary language. The team’s work often intersects with the arts, hosting exhibitions in ink painting, printmaking, photography, and artisanal craft, establishing Qu Lang Yuan as a contemporary cultural destination as much as a dining one.

Chef Li Zhanxu, a graduate of Institut Paul Bocuse, brings six years of professional experience from some of France’s most respected MICHELIN-starred restaurants, including Alain Ducasse au Plaza Athénée and OKA in Paris. After returning to China, she built a dynamic young kitchen team at Qu Lang Yuan, shaping a style that harmonizes French technique with Chinese emotional memory, terroir-driven ingredients, and the duality of the “familiar yet surprising.”

Her cuisine’s poetic Franco-Chinese dialogue has earned her recognition as MICHELIN Young Chef Award Beijing 2024, Forbes China 30 Under 30 (Chefs), and Tatler Asia’s Rising Star Chef 2025.

Cristal Room by Anne-Sophie Pic × Qu Lang Yuan Collaborative Menu

The experience begins with an elegant progression of delicately crafted snacks: Oyster with Charlotte Oil Cream, Ark Shell Flambé, and Smoked Tea Jelly, followed by Green Beans with Shrimp Farce and Lotus Root Chips; Wakame Tacos filled with smoked pike roe and chartreuse ASP, and a luxurious morsel of Oyster with Caviar Lardo.

The menu continues with a Tomato Tartelette gently perfumed with geranium and longjing tea, lifted by a beurre blanc and crowned with Kaviari Oscietra caviar, before moving into a delicate and comforting Crab Chawanmushi. Cristal Room’s signature Les Berlingots ASP©, filled with 24-month aged Comté fondue, follow as a highlight of the evening; the iconic pasta is presented in a champignons de Paris consommé infused with oolong tea and smoked vanilla, bringing together French technique and contemplative Asian aromatics.

The collaboration then progresses into a course of Abalone paired with a fragrant green pepper sauce, showcasing restrained power and balance, before culminating in a robust main of Venison Saddle from Alsace, marinated with black garlic and coffee. Served alongside translucent mushroom tonka-bean ravioli and fermented dark berries, the dish underscores the evening’s spirit of harmony between intensity and finesse.

To conclude, guests will enjoy a Passion Fruit Mousse accompanied by coconut cream and a refreshing water chestnut soup, followed by a final composition of Chocolate Truffle with kaki, paired with a Madeleine scented with Buddha’s hand and a gently spiced Hazelnut Curry.

Cristal Room by Anne Sophie Pic x Qu Lang Yuan Collaboration Menu 

Snacks:

Oyster Charlotte oil cream, Ark Shell Flambé, Smoked Tea Jelly

Green Beans, Shrimps Farce, Lotus Root Chips

Wakamé tacos, smoked pike roe, chartreuse ASP

Oyster caviar lardo

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Tomato tartelette, géranium and longjing, beurre blanc. Kaviari Oscietra caviar

—

Crab Chawanmushi

Sweet corn on the bottom, egg yolk and cream made chawanmushi and crab soup on the top, crab meat and crab roe

—

LES BERLINGOTS ASP ©️

pasta filled with 24 months aged Comté fondue, champignons de Paris consommé infused with Oolong tea and smoked vanilla

—

Abalone

Tri-pepper Sauce (Sichuan pepper, green pepper and pickled pepper) with abalone confit, cauliflower mushroom and white asparagus.

—

Venison saddle from Alsace

Marinated with black garlic and coffee, Translucent mushroom ravioli with tonka beans, Fermented dark berries.

—

Coconut Bowl

Passion Fruit Mousse, Coconut Cream, Water Chestnut Sweet Soup

—

Chocolate truffle with the kaki

Madeleine buddha hands

Hazelnut curry

Event Details

• Dates: Monday + Tuesday – 12 + 13 January, 2026
• Venue: Cristal Room by Anne-Sophie Pic, Hong Kong
• Menu Price: HK$2,280 + 10% per guest (food only)
• Seats: Limited; two nights only

Recently awarded “Best New Restaurant Opening” and named among the “Top 30 Restaurants of Hong Kong” by Harper’s Bazaar Hong Kong – Bazaar Elite Taste 2025, Cristal Room by Anne-Sophie Pic has quickly become one of the city’s most sought-after dining destinations. The restaurant presents elegant, poetic gastronomy curated by Anne-Sophie Pic, the world’s most decorated MICHELIN-starred female chef. In Hong Kong, Head Chef Marc Mantovani lead a talented culinary team committed to precision and creativity, while the sommelier team delivers a world-class beverage experience designed in collaboration with Paz Levinson, Executive Chef Sommelier of Maison Pic.

Cristal Room by Anne-Sophie Pic is open for lunch and dinner from Monday – Saturday. For reservations / bookings at Cristal Room by Anne-Sophie Pic, please visit the website at HERE.

<<ENDS>>

About Cristal Room by Anne-Sophie Pic

One MICHELIN-starred Cristal Room by Anne-Sophie Pic represents a groundbreaking collaboration between Baccarat, the iconic crystal manufacturer and creator of enchanting worlds, Anne-Sophie Pic, the world’s most Michelin starred female chef, and Leading Nation Hospitality in Hong Kong. This remarkable restaurant, opened in mid November 2023, seamlessly blends the realms of hospitality, design, and gastronomy. Conceived by Gilles et Boissier, the renowned Paris-based architecture and interior design studio behind Baccarat Hotel in New York, the 40-seat venue offers a breathtaking panoramic view of Hong Kong’s Victoria Harbour and showcase the culinary know-how with the open kitchen.

Anne-Sophie Pic, acclaimed for her culinary finesse and renowned for her concept and cuisine philosophy of “Suffusion”, brings her unmatched exquisite sensibilities, perfect balance, and striking flavour combinations to the Cristal Room. Throughout her unique creations, together with her head chef Marc Mantovani, she invites guests to savour dishes that reflect her French identity while showcasing Asia as a re-appropriation of her own traditions. Beverage creations, extension of Anne-Sophie Pic signature, are imagined with Paz Levinson to create a symbiosis between dishes and drinks. In the same pursuit of perfection, Anne-Sophie Pic and Eric Verbauwhede, created artful expressions of the chef’s culinary philosophy in the realm of pastry.

At the entrance, guests are greeted by a mesmerizing chandelier engulfed in flames. This stunning display symbolizes the harmonious fusion of the four elemental forces – fire, air, earth, and water – that serve as the foundation for all Baccarat creations.

About Forty-Five

Forty-Five located in LANDMARK is the most exciting art, culinary and lifestyle destination in a generation. The sprawling space atop Gloucester Tower houses five new experiential concepts, including MICHELIN-recommended The Merchants, Kaen Teppanyaki, Cardinal Point, One MICHELIN-starred Cristal Room by Anne-Sophie Pic, and private members’ club, the Gloucester Arts Club.

Address: 43/F Gloucester Tower, LANDMARK, 15 Queen’s Road Central

About Leading Nation Hospitality

Leading Nation Hospitality, a Hong Kong–based group founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, who brings creativity and strategic vision to the city’s culinary scene. Today, the group boasts a diverse portfolio of over 18 innovative restaurant and bar concepts across more than 30 locations in Hong Kong and other key Asian markets. Highlights include acclaimed destinations like The Diplomat (Top 50 Best Bars),

Cristal Room by Anne-Sophie Pic (One MICHELIN Star), The Merchants (MICHELIN-recommended), Cardinal Point (Cathay Pacific’s Member’s Choice for the Hippest New Nightlife Spot), La Rambla, Morty’s, Elephant Grounds, WAGYUMAFIA, Mashi No Mashi, Sushi Mamoru, and the newly opened Torikaze, each reflecting the team’s commitment to quality, design, and hospitality excellence.

About PIC and Chef Anne-Sophie Pic

Anne-Sophie Pic, the world’s most Michelin starred female chef, is known for her exquisite sensibilities, perfect balance, and striking flavour combinations, which achieve superlative equilibrium between powerful tastes and their delicate expressions. Her unique legacy is founded in grace and audacity – a bold openness to the world and a reverence for the earth and those who cultivate it.   At the heart of Anne-Sophie Pic’s creativity is her concept and cuisine philosophy called “Suffusion”.  Suffusion happens when aromas enter a new flow, expressing themselves at their very best, through astonishing new tastes and sensations, through the use of different techniques from the French culinary tradition such as marination, infusion, steeping, or smoking.

Anne-Sophie Pic holds 3 Michelin stars in her gastronomic Pic*** restaurant in Valence, France where the family house has been located for three generations. With Anne-Sophie Pic in charge of the creation and David Sinapian, her husband, at the head of the company, they turned Pic into a group dedicated to luxury restaurants and high-end F&B experiences.

Follow the Pic universe on social media @annesophiepic @pic-valence @ladamedepicparis

About Baccarat

Founded in 1764, Baccarat, alchemist of joy and creator of enchanting worlds, is the fruit of a group of daring artisans who have transformed the four elements of nature – earth, air, fire and water – into crystal of unparalleled purity. By crafting true masterpieces, Baccarat has never ceased to surprise the world, garnering numerous awards at World Fairs and international exhibitions. This is how the name of a small town in eastern France, Baccarat, has over time become a symbol of the art of celebration and French joie de vivre. From Paris to Moscow, New York, Tokyo, Miami or Hong Kong, the unique experience of Baccarat’s art de vivre can be found within its Houses, boutiques, restaurants, bars, and hotels. Ahead of its 260th anniversary, Baccarat continues its international development, firmly anchored in its roots, and driven by the ambition to always fly higher. Discover the captivating world of Baccarat on www.baccarat.com and on www.instagram.com/baccarat.

Please click here to download high resolution images of Ming Pavilion

<<17^th December 2025 – Hong Kong>> Ming Pavilion, helmed by Chef Jack Lam at Island Shangri-La, Hong Kong welcomes the Chinese New Year this February with a celebratory line-up designed for joyful reunions and heartfelt gifting. From new winter seasonal a la carte and set menu, new sharing-style Chinese New Year set menu and a luxurious Fujian-style “Buddha Jumps Over the Wall” poon choi, to curated pudding gift boxes that balance tradition with creativity, the restaurant invites families and friends to gather around flavours rooted in Minnan and Fujian heritage.

NEW WINTER SEASONAL SET MENU AND DISHES

Available from now to 8 February 2026, Ming Pavilion’s Winter Seasonal Menu invites guests to savour warming Minnan and Fujian flavours. Priced at HK$988 per person, the set begins with appetisers such as Drunken Razor Clams with Qing Hong rice wine, Crispy Taro with Chinese baby cabbage and Hetian Chicken Salad with calamansi sauce, and Pan-Seared Taro Dumplings with minced pork and shrimp.

Highlights continue with Boiled Coral Red Garoupa in tomato soup, followed by claypot specialties like White Pepper Local Flower Lobster and Pickled Vegetable Vermicelli King Crab. For mains, slow-cooked A4 Wagyu Beef Chuck Rib with caramelised onion sauce is paired with Wok-Fried Pea Shoots with chicken oil and Shaoxing wine, Fujian Fish Noodles with seafood, and nostalgic desserts including Sweet Taro Paste with soymilk pudding and Steamed Red Bean & Pumpkin Dumplings.

Selected dishes from the Winter Seasonal Menu are also available à la carte, allowing guests the flexibility to curate their own dining experience while enjoying Ming Pavilion’s signature winter specialities.

CHINESE NEW YEAR SHARING-STYLE SET MENU

Ming Pavilion welcomes the Chinese New Year with a celebratory Chinese New Year Sharing-Style Set Menu, priced at HK$1,088 + 10% per guest, thoughtfully crafted for family reunions and festive gatherings. The feast opens with an auspicious South African abalone (HK$328 from a la carte) with kampachi yusheng (Lo Hei), followed by an assorted appetisers platter of indulgent bites including deep-fried five spice bean curd pork roll, Fujian “pie” with king crab meat, cabbage, bean sprouts and pork, scarlet prawn terrine, and geoduck with spicy calamansi sauce.

A comforting bowl of double-boiled fish maw, matsutake mushroom and chicken soup (HK$198 from a la carte) sets the tone for the traditional whole-fish course of Minnan-style steamed coral red garoupa (HK$688 from a la carte) with Xuanwei ham and shiitake mushroom, before signature mains take centre stage – tea-smoked crispy skin chicken (HK$388 from a la carte) and Fujian-style braised herbal skirt steak beef pot (HK$498 from a la carte). Seasonal greens are served alongside, prepared to guests’ preference (garlic, plain, crispy pork fat or bean paste), followed by fried rice (HK$258 from a la carte) with scallop, Xia Pu seaweed and salted egg yolk to round off the savoury courses. The menu concludes on a light, nourishing note with Minnan peach gum and white fungus sweet soup (HK$58 from a la carte), served hot or cold.

FUJIAN “BUDDHA JUMPS OVER THE WALL” POON CHOI

Poon choi (盆菜), literally “basin dish”, is a traditional celebratory feast where prized ingredients are layered in a single pot for communal sharing – making it a festive favourite during Chinese New Year, symbolising togetherness and abundance. Ideal for reunion gatherings, Ming Pavilion’s Fujian Buddha Jump Over The Wall Poon Choi is priced at HK$1,288 and showcases premium ingredients including fish maw, sea cucumber, golden dried oysters, dried scallops, South African 6-head abalone, live fresh prawns, Hetian chicken, pork hock, quail eggs, black moss (fat choy), taro and Chinese arrowhead, brought together in a hearty, auspicious feast. With its abundant layering and “treasures” in every scoop, poon choi is traditionally enjoyed with the belief that it ushers in prosperity, good fortune and a bountiful year ahead.

CHINESE NEW YEAR PUDDINGS FOR GIFTING

Ming Pavilion’s Chinese New Year puddings are presented as elegant duo gift boxes, each priced at HK$318, combining sweet and savoury flavours for festive gifting and sharing. Available pairings include Pistachio Coconut Milk Pudding with Golden Crab Turnip Pudding, Red Date Pudding with Ginger and Brown Sugar with Golden Oyster and Lotus Root Pudding, Coconut Milk New Year Pudding with Dried Scallop Turnip Pudding, and Taro Coconut Milk Pudding with X.O. Sauce Taro Pudding – thoughtfully curated to bring a taste of tradition, abundance and good luck to the season.

For online purchases, please visit Shangri-La Boutique at HERE.

Ming Pavilion is the perfect venue for group gatherings and family reunions, reflecting the Chinese culture’s rich traditions and spirit of togetherness during Chinese New Year. For reservations and inquiries, contact Ming Pavilion at 2820 8580 or mingpavilion.isl@shangri-la.com.

<<ENDS>>

ABOUT MING PAVILION

Experience Hokkien cuisine at Ming Pavilion, an enchanting restaurant nestled within the serene surroundings of Island Shangri-La. Step into a world where centuries-old traditions merge with vibrant flavours, creating an unforgettable dining adventure. Ming Pavilion pays tribute to Hokkien cuisine’s rich, exploration-focused heritage, evoking warmth, authenticity, and a sense of connection. Each dish tells a story, drawing inspiration from Fujian Province’s natural abundance and diverse cultural influences. With humble ingredients, Ming Pavilion beautifully captures a variety of flavours, showcasing the soulful and authentic nature of this treasured culinary tradition. At Ming Pavilion, every plate deepens understanding and fosters lasting connections through exceptional cuisine.

ABOUT ISLAND SHANGRI-LA HONG KONG

Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city.

RESTAURANT INFORMATION:

Address: Level 8, Pacific Place, Supreme Court Road, Admiralty
Tel:  +852 2820 8580
Email: mingpavilion.isl@shangri-la.com
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Opening Hours:

Lunch – Monday-Sunday from 1200pm-3pm (last order at 2:30pm)

Dinner – Monday-Sunday from 6pm-10pm (last order at 9:30pm)

於每個週末及公眾假期享用LEELA團隊打造的全新印度早午餐，為週末時光添上儀式感

請按此下載 LEELA高解像度照片

<<2025年12月16日 – 香港>> 坐落於銅鑼灣利園三期的米芝蓮推介現代印度餐廳 LEELA，已於12月13日起推出全新週末印度早午餐，讓客人於每個週末及公眾假期盡情陶醉於早午餐體驗。全新的週末早午餐由主廚兼創辦人 Manav Tuli 及其 Leela 團隊精心打造，讓客人於日間享受更輕鬆愜意的用餐氛圍，是享用悠閒午餐、歡聚慶祝以及週末悠閒時光的絕佳去處。

LEELA全新週末早午餐美食體驗

為了讓客人探索及分享印度美食的精髓，Leela精心設計了週末早午餐套餐餐單：每位客人可自選三款前菜、三款烤肉菜式，然後兩款主菜以分享形式呈上，再搭配烤餅或陳年印度香米，最後享用甜點拼盤。

前菜方面，客人可以品嚐多款亮點菜式，包括魚面頰鮮湯、黃辣椒烤雞、烤羊肉串，以及LEELA的招牌菜式煙燻牛油雞，搭配素食佳餚，如牛油芝士和蔬菜咖喱丸子配以焦糖洋蔥、腰果、綠荳蔻和藏紅花。最後，品嚐全新推出的特色甜點印度香料奶茶蛋撻、雜果牛奶雪糕和時令鮮果。

客人亦可選擇另享其他分享菜式，包括勒克瑙香脆薯仔籃和香料烤雞餅（每位另加HK$58）；印度烤本地U2魷魚（每位另加HK$98）配Shenga酸辣醬；蜜糖芝麻烤本地豬排骨（每位另加HK$188），選用本地華記農場豬肉、克什米爾辣椒和有機蜂蜜烹調而成；主菜則可選擇炭烤三黃雞雲南牛肝菌燴飯（每位另加HK$388）及牛骨髓頰肉香料飯（每位另加HK$158）。

LEELA 週末早午餐飲品體驗

為了提升用餐體驗，LEELA亦特別推出了飲品套餐，讓客人暢飲精選飲品120分鐘。從清新的無酒精飲品到香檳酒單，應有盡有。

客人可選擇無限暢飲礦泉水/氣泡水和青檸蘇打水（HK$558）、無限暢飲 Saicho 氣泡茶（HK$718）、無限暢飲 Prosecco 氣泡酒雞尾酒和啤酒（HK$798）、無限暢飲Bollinger香檳（HK$998）或無限暢飲Ruinart Blanc de Blancs （HK$1,288），以及 Saffron Negroni、LEELA G＆T、Young Master （少爺啤） 皮爾森啤酒和淡愛爾啤酒。以上價錢已包括早午餐體驗 （一位用）。

LEELA 全新週末早午餐現於12月13日（星期六）正式推出，於每個週末及公眾假期供應。請按此瀏覽完整餐單；預訂座位，請按此瀏覽網站。

<<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

• Foodie Forks Awards 2025 – 香港最佳印度餐廳
• Tatler Dining Asia 2025年 – 香港20最佳餐廳
• OAD 2025 亞洲百大餐廳 – #239
• 《香港澳門米芝蓮指南2025》- 米芝蓮推薦餐廳
• 《香港澳門米芝蓮指南2024》- 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」榜單
• 《TATLER餐飲大獎》年度最佳廚師 – 2022年

LEELA香港聯絡資訊

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

LEELA澳門餐廳聯絡資訊

地址：馥樂庭 – 澳門路氹體育館大馬路永利皇宮南大堂右側

電話：+853 8889 3660

電郵：info@leela.hk

營業時間：每日上午11時至晚上11時

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

Instagram: @leela.hkg @chef_manav_tuli

A new weekend ritual – available every weekend and public holiday

Please click here to download Leela Hong Kong’s high resolution images

<<16^th December 2025 – HONG KONG>> MICHELIN-recommended LEELA, Hong Kong’s modern Indian culinary destination in Lee Garden Three, has launched a new Weekend Brunch starting from 13 December, served every weekend and public holiday. Designed by Chef / Owner Manav Tuli and the LEELA team, this new initiative invites guests to experience the restaurant in a more relaxed, daytime setting – perfect for long lunches, celebratory gatherings, and unhurried weekend indulgence.

Food Experience at LEELA Weekend Brunch

Designed for sharing and discovery, LEELA’s Weekend Brunch follows a curated set-menu format: guests select three starters per person, three tandoor & grill dishes per person, then two mains per person served to the table in a sharing style, alongside one grain per person (a choice of naan or aged basmati rice), before finishing with a dessert platter featuring on exclusive dessert creations for weekend brunch only.

From the starters section, guests can look forward to highlights such as Fish Cheek Rasam Soup, Asaf Jahi Chicken Tikka, Lamb Seekh Kebab, and LEELA favourites including Signature Smoked Butter Chicken, alongside vegetarian standouts like Paneer Makhani and Vegetable Kofta Curry with caramelised onion, cashew nut, green cardamom and saffron. Brunch concludes with exclusive new desserts including Masala Chai Egg Tart, Milk Ice-Cream with Tutti Frutti, and Fresh Fruits of the Day.

Supplementary dishes are also available for sharing at the table, such as Lucknow Tokri Chaat and Chicken Tikka Kulcha (+HK$58 per portion per guest); local U2 Tandoori Squid (+HK$98 per portion per guest) with Shenga chutney; Honey Sesame Pork Ribs (+HK$188 per portion per guest) using Wah Kee Farm pork, Kashmiri chilli, and organic honey; and mains including Whole Roasted Tandoori Spice Three Yellow Chicken (+HK$388 per guest) served with Yunnan porcini pulao; and Kothamalli Bone Marrow & Beef Cheek Biryani (+HK$158 per portion per guest).

Drinks Experience at LEELA Weekend Brunch

To elevate the occasion, LEELA also introduces 120-minute drinks packages, with pricing inclusive of the brunch menu per person, from refreshing non-alcoholic options to celebratory Champagne tiers.

Guests may choose from free-flow still/sparkling water and lime soda (HK$558), Saicho sparkling tea (HK$718), Prosecco with selected signature cocktails and beers (HK$798), Bollinger (HK$998), or Ruinart Blanc de Blancs (HK$1,288), with pours including favourites such as the Saffron Negroni and LEELA G&T, plus Young Master’s Pilsner and Pale Ale.

LEELA’s new Weekend Brunch launches from Saturday, 13 December and is available every weekend and Public Holiday. The full brunch menu can be viewed HERE and reservations can be made via SevenRooms 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

Foodie Forks Awards 2025 – Best Indian Restaurant in Hong Kong

Tatler Best 2025 – Top 20 Restaurants of Hong Kong

Opinionated About Dining 2025 Top Restaurants of Asia – #239 (NEW)

MICHELIN Guide Hong Kong Macau 2024 + 2025 – 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 – 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

請按此下載高解像度圖片

<< 2025年12月15日 – 香港 >> 今個冬季，米芝蓮一星餐廳甬府將於 2025年12月15日至 2026年3月14日呈獻全新的冬季午市及晚市套餐。總廚劉震師傅及其廚藝團隊將展現寧波菜的精緻風味、精湛技藝和時令食材，並以餐廳一貫的精準和現代感呈現。

甬府的總店位於上海，榮獲米芝蓮一星及黑珍珠三鑽殊榮。餐廳於2019年於香港開設首間海外分店，為香港的高級正宗寧波菜食府。今個冬季，劉師傅將以精心甄選的時令食材，打造一場匠心獨運的美食之旅，傳承甬府的精髓，頌揚當季的豐富滋味。

甬府香港全新冬季午市套餐

每位HK$498+10% | 兩位起 | 主餐廳

甬府推出的全新冬季午市套餐價錢為每位HK$498+10%，十道菜午市套餐僅於主餐廳供應，最少兩位客人享用。客人可以從四款前菜中自選葷素菜式各一以展開美食之旅。品嚐油浸沙鰻鮝，先將沙鰻蒸熟，再用溫熱的油輕輕浸潤，使其口感細膩，香氣撲鼻。接下來是風乾鵝翼，先以醬油醃鵝翼，風乾後蒸熟。素食之選包括焅大頭菜及泡制蘿蔔。享用一碗熱呼呼的冬茸瑤柱雪燕羹，將絲滑的冬瓜茸與瑤柱絲和富含膠原蛋白的雪燕完美融合，每一口甘潤皆溫暖身心。接着，客人可以享用炸物菜式，自選萬年青肉絲筍絲春捲或蝦茸墨魚餅。

午市套餐提供多款冬季海鮮菜式，海鮮愛好者不容錯過。菜式包括花雕汁蒸東海魚、風味獨特的暖胃菜餚魚羊鮮，內蒙羊和海鱸魚片一起燉煮；矜貴寧波海鮮菜式蟹粉魚肚或青雪菜白辣椒炒竹蟶。 煙火菜式方面，客人可以選擇韭菜花白菜梗炒毛肚；或芳香的冬筍口蘑炒第一刀。此外，客人亦可享用是日時蔬。主食方面，客人可從三款滋味誘人的選擇自選一款菜式，包括苔菜米饅頭、酸湯牛肉豬紅燒年糕或雙腸炒飯。

甬府香港全新冬季晚市套餐

每位HK$1,398+10% | 兩位起 | 主餐廳

甬府推出的全新冬季晚市套餐價錢為每位HK$1,398+10%，十三道菜晚市套餐僅於主餐廳供應，其中七款精緻菜餚以時令優質食材烹調而成，打造極致的晚宴體驗。總廚劉震設計了一系列精美頭盤，包括招牌菜式生醃大閘蟹，蟹黃絲滑，調味恰到好處；客人亦可另選魚子醬配甜豌豆魚餅撻。接著是繡球菌拌海蜇及肉汁油豆腐，最後是淋上清香芝麻油的香油兒菜。

客人可從兩款暖胃湯品中任選其一，包括絲滑的西湖蒓菜黃魚羹及以慢火熬製而成的石橄欖番鴨燉魚膠，湯汁濃鬱醇厚，適合冬季享用。炸物方面，可以品嚐寧式鱔糊春捲或脆皮牛油果。 晚餐餐單的精髓在於其時令特色菜式，包括暖胃的蟹粉豆腐燒年糕及招牌菜式金湯扣南非乾鮑，佐以濃郁的雞湯，以慢火熬煮至鮮嫩多汁、風味醇厚的口感。

然後，客人可以品嚐豐盛的煙火菜式，包括鮮美爽口的青雪菜香芹炒墨魚、鮮嫩的手撕內蒙羊腱子或冬筍蘑菇炒豬肉。品嚐是日時蔬後，客人可自選一款寧波冬季的經典美食 — 手工水餃或酸湯垂麵。最後，客人可以選擇經典的寧波湯圓或口感滑順的手工酸奶為晚餐作結。

查詢或預訂，請瀏覽網頁或 whatsApp 至 +852 5573 0202與甬府聯絡。

<<完>>

關於香港甬府

米芝蓮餐廳「甬府」的總店位於上海，2019年於香港開設首間海外分店，為香港的高級正宗寧波菜食府。餐廳坐落於灣仔心臟地帶，廚藝團隊擅於以當地的新鮮食材及東海的海鮮炮製出正宗的寧波風味佳餚。總廚劉震以精湛的廚藝、本地多樣化的菜式與寧波的傳統風味相結合，將食材化成味道無可比擬的佳餚，不斷突破寧波飲食文化的界限。香港甬府於2022年1月獲得米芝蓮一星殊榮。

餐廳獎項和殊榮

香港澳門米芝蓮指南2022年-2025年 – 米芝蓮一星餐廳

Tatler Dining Hong Kong 指南2023年 – 2025年 – 20家最佳餐廳

亞洲五十佳餐廳2023 – 第54位

南華早報100強餐桌 – 2020年-2024年

2023攜程美食林全球餐廳精選榜

Travel & Leisure Asia 2023  – 最佳香港餐廳

OAD 亞洲百大餐廳2024 – 第16位

Harper’s Bazaar BAZAAR Taste Elite 2024 + 2025 榜單

黑珍珠餐廳指南2023-2025  –  一鑽餐廳

Tatler Best 指南2025年 – 香港20家最佳餐廳

中華食肆大獎 – 亞洲 30強入選名單

中華食肆大獎 – 第9位

香港甬府聯絡資訊:

地址: 灣仔駱克道20-24號金星大廈2號舖地下及1樓

營業時間: 每日下午12時至3時及晚上6時至11時

電話: 2881 7899 / 5573 0202

網頁: https://yongfuhk.com/

社交媒體: @yongfuhk @zhenliu50

Please click here to download high resolution images of Yong Fu Hong Kong

<<11^th December, 2025 – Hong Kong>> This winter season, the acclaimed one MICHELIN-starred Yong Fu Hong Kong proudly presents its newly curated Winter Set Lunch and Winter Dinner Menus, available from 15 December to 14 March 2025. Led by Executive Chef Liu Zhen, the menus spotlight the refined flavours, delicate craftsmanship, and seasonal ingredients that define Ningbo cuisine – executed with the restaurant’s signature precision and modern sensibility.

Since opening in November 2019 as the first outpost of Shanghai’s original MICHELIN-starred and Three DIAMOND recognised institution, Yong Fu Hong Kong has remained the city’s authoritative destination for elevated Ningbo gastronomy. This winter, Chef Liu deepens that legacy through a thoughtful and ingredient-driven culinary journey celebrating the richness of the season.

ALL NEW WINTER SET LUNCH MENU

HK$498 + 10% per person | Minimum 2 guests | Main Dining Room only

The Winter Set Lunch Menu, priced at HK$498 + 10% per guest including a total of 10 dishes begins with an inviting quartet of seasonal appetisers. Guests are welcomed with oil-poached sand eel, a preparation in which star eel is first steamed and then gently submerged in warm oil to create a delicate texture and aromatic finish. This is followed by air-dried goose wing, marinated slowly in soy sauce before being air-dried and steamed. The lunch experience continues with flavourful braised kohlrabi, as well as Ningbo’s signature red-skinned pickled radish. A winter favourite, the winter melon, dried scallop and snow swallow gum thick soup appears next, combining silky winter melon purée with shredded dried scallops and collagen-rich snow swallow gum.

A crisp fried dish follows, featuring rotating items such as shrimp paste and cuttlefish cake or a spring roll layered with evergreen greens, shredded pork and bamboo shoots. Guests are then treated to a selection of winter seafood dishes that may include steamed East Sea fish enriched with the fragrance of Huadiao wine, a uniquely warming dish in which Mongolian lamb and sea bass fillets are braised together for a flavour known in Ningbo as “fish-meat freshness,” a luxurious pairing of hairy crab roe with fish maw, or stir-fried razor clams wok-tossed with preserved vegetables and white chili.

The set continues with one of Chef Liu’s signature stir-fried dishes – either tripe cooked with garlic chive flowers and crisp cabbage stems, or first cut pork stir-fried with winter bamboo shoots and mushrooms, before concluding with a selection of hearty dim sum or rice-based items. These include a steamed rice bun dusted with seaweed, mixed sausage fried rice made with goose liver sausage and winter mushrooms, or rice cakes simmered in fermented sour soup with beef and pig’s blood, a deeply flavourful preparation beloved during colder months.

ALL NEW WINTER DINNER MENU

HK$1,398 + 10% per person | Minimum 2 guests | Main Dining Room only

The Winter Dinner Menu, priced at HK$1,398 + 10% per guest including a total of 13 dishes, elevates the evening experience with seven refined courses that showcase the finest ingredients of the season. The meal opens with a beautifully curated selection of starters: Raw marinated hairy crab, a Yong Fu signature prized for its silky roe and delicate seasoning, leads the procession, with an alternative of fish cake tartlets with caviar and sweet peas for guests who prefer not to consume raw crab. This is complemented by cauliflower fungus with jellyfish, followed by smoked frog legs that highlight the natural sweetness of the meat, and crisp mustard green stems dressed with light, fragrant sesame oil.

Diners may then choose between two comforting broths. The first is a West Lake water shield and yellow croaker soup, known for its glossy, elegant texture; the second is a double-boiled Chinese white olive, Muscovy duck and fish maw soup, slow-cooked to achieve a restorative depth that is especially suited to winter. A choice of fried dish adds further contrast, featuring either Bombay duck spring roll or crispy avocado.

The heart of the dinner menu lies in its seasonal specialties. Stir-fried cuttlefish paired with preserved vegetables and celery offers a bright, savoury profile that balances ocean sweetness with the subtle salinity of Ningbo’s famous preserved greens. This is followed by South African dried abalone served in a rich golden chicken broth, a luxurious winter delicacy prepared through hours of slow simmering to achieve tenderness and depth.

A substantial stir-fried main dish then anchors the meal – either a comforting stew of hairy crab roe, tofu and rice cakes, or tender hand-shredded Inner Mongolian lamb shank, with an alternative of pork stir-fried with winter bamboo shoots and mushrooms available for those who do not eat lamb. A seasonal vegetable dish provides a refreshing interlude before the meal concludes with a choice of homemade dumplings or fermented sour soup noodles, both timeless staples in Ningbo’s winter repertoire. Guests may finish their dining experience with either the classic Ningbo sesame glutinous rice dumpling or smooth, house-made yogurt.

For reservations and bookings for Yong Fu Hong Kong, please visit website at HERE or whatsapp directly to +852 5573-0202.

<<ENDS>>

ABOUT YONG FU HONG KONG

Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.

In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.

In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level. With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.

ABOUT CHEF LIU ZHEN – EXECUTIVE CHEF OF YONG FU HONG KONG
Since graduating from the Chinese Culinary Professional College over 28 years ago, Zhen Liu has pursued his passion as a chef specialising in the multifaceted art of Chinese regional cuisines. In a fateful encounter, he met Mr. Weng, the founder of Yong Fu, whom he proceeded to apprentice with for more than 20 years.

The profound historical culture and rich fishery resources of Chef Liu’s hometown Ningbo provided him with a unique understanding of and deep love for his native cuisine. In addition to studying traditional Ningbo dishes, he also pursued various arts within different schools of Chinese cuisine. Chef Liu is able to create new and innovative dishes by combining his knowledge of various Chinese regional cuisines, while still maintaining traditions.

After arriving in Hong Kong to open Yong Fu Hong Kong during the pandemic, Chef Liu had time to focus on deepening his knowledge of local ingredients and experimenting with bold interpretations of the local cuisine. Through this, he discovered many surprises and revelations that continue to serve him today as the constant innovator that he is.

YONG FU HONG KONG – RESTAURANT ACCOLADES

MICHELIN Guide Hong Kong Macau 2022 + 2023 + 2024 + 2025 – One MICHELIN Star

Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong

#54 on 51-100 Extended List – Asia’s 50 Best Restaurants 2023

SCMP 100 Top Tables – 2020 + 2021 + 2022 + 2023 + 2024

Ctrip Trip Gourmet 2023 – Yong Fu Hong Kong

Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong

#16 – OAD 2024 Top Asia Restaurants

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025

One Diamond – Black Pearl Restaurant Guide 2023 + 2024 + 2025

Top 20 Restaurants of Hong Kong – Tatler Best 2025

Top 30 Honourees – Chinese Restaurant Awards 2025

#9 – Chinese Restaurant Awards 2025

RESTAURANT CONTACT

Address: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong

Opening Hours: Daily 12pm-3pm, 6pm-1100pm

Tel: 28817899 / 5573-0202

Website: https://yongfuhk.com/

Instagram: @yongfuhk @zhenliu50

Tosca di Angelo、ÉPURE、L’Atelier de Joël Robuchon Hong Kong、龍蝦吧餐廳、L’Envol及Clarence餐廳主廚和大廚Marco Xodo聯袂打造一晚慈善盛宴，並由 Sugar King 提供雞尾酒 — 所有收益將將撥捐香港紅十字會

請按此下載 TRATTORIA FELINO 高解像度照片

《2025年12月8日，香港》Trattoria Felino 將於12月22日舉辦一場僅限一晚的慈善晚宴，屆時將匯聚香港眾多頂尖主廚和餐廳，共同打造一場多道菜式的聯乘晚宴，以支持受大埔火災影響的家庭。慈善晚宴（不包括飲品）每位客人價錢為 HK$1,880 + 10%，而當晚的全數收益將撥捐予香港紅十字會，用於支援大埔火災緊急呼籲。

Trattoria Felino的聯合創辦人兼主廚 Marcello Scognamiglio 表示：「我們向所有受大埔火災影響的人致以最深切的慰問和支持。我們凝聚餐飲業力量舉辦是次慈善晚宴，希望為受災家庭提供緊急經濟援助。」

當晚的客席廚師陣容包括：米芝蓮二星餐廳L’Envol及Clarence的主廚Olivier Elzer；米芝蓮一星餐廳Tosca di Angelo的主廚Angelo Aglianò，這間位於香港麗思卡爾頓酒店的意大利餐廳以其精緻的現代菜餚而聞名；米芝蓮一星餐廳ÉPURE的主廚Aven Lau，這間現代法式餐廳位於海港城，以其時令食材和精湛的烹飪技藝而著稱；L’Atelier de Joël Robuchon Hong Kong的主廚 Fabiana Miccoli，餐廳為Robuchon標誌性吧台「Atelier」概念的香港旗艦店；港島香格里拉龍蝦吧餐廳的主廚 Cary Docherty，餐廳以其優質海鮮和燒烤菜餚而深受客人歡迎；以及曾任Testina主廚的 Marco Xodo，他以注重食材和其現代意大利烹飪技藝而聞名。雞尾酒和甜點（焦糖布丁）將由香港備受歡迎的雞尾酒熱點Sugar King的 John Nugent和Angel Chiu（同時掌舵The Diplomat 和Cardinal Point）主理，酒吧以其經典飲品和熱情周到的服務而聞名。

特別鳴謝贊助商Peter Seafood、Abrate & Sons Ltd、High Quality Food 和 Plantin Kaviari by Gourmet en Provence 對是次活動的慷慨贊助及支持。

TRATTORIA FELINO 大埔火災救援慈善晚宴

每位HK$1,880+10%

小食

芝士鹹泡芙Gourgeres

吞拿魚佐牛油果泥和乾蔥醬汁

青瓜脆撻配新鮮烏魚子和茴香泥

由龍蝦吧餐廳主廚 Cary Docherty設計

由Clarence主廚 Olivier Elzer設計

由Tosca di Angelo主廚 Angelo Agliano設計

—

油甘魚配墨西哥辣椒和紫蘇

由EPURE主廚Aven Lau設計

—

Zephyr au Fromage

幼滑芝士梳乎厘佐黑松露醬

由L’Atelier de Joël Robuchon Hong Kong主廚Fabiana Miccoli設計

—

Ravioli del plin, Parmesan Fondue, Hazelnut

巴馬臣芝士佐榛果意大利雲吞餃

由大廚Marco Xodo設計

—

Grouper in Matalotta Soupe and Mixed Herbes

石斑魚配馬塔羅塔魚湯

由Tosca di Angelo主廚Angelo Agliano設計

—

Braised Beef Cheek in Red Wine and Chocolate Sauce, Roasted Baby Vegetables

紅酒朱古力醬燉牛面頰佐烤嫩蔬菜

由Trattoria Felino主廚Marcello Scognamiglio設計

—

Sticky Toffee Pudding

拖肥布丁

由龍蝦吧餐廳主廚Cary Docherty設計

—

THE Flan

焦糖布丁

由Sugar King Angel Chiu設計

—

雞尾酒

World’s Best Daiquiri

由Sugar King John Nugent設計

香港紅十字會現正發出緊急呼籲，為受大埔火災影響的家庭提供緊急援助，並支持他們後續的災後重建工作。慈善晚宴的所有收益將全數捐贈予香港紅十字會。 客人可以透過SevenRooms網站或WhatsApp (+852 5697 4477) 預訂座位。

《完》

關於TRATTORIA FELINO

Trattoria Felino由聯合創辦人兼主廚Marcello Scognamiglio主理，融合其根源及於不同國家的多元豐富烹飪經驗，為餐廳注入了創作靈魂，讓客人於雅致舒適的環境中，品嚐拿坡里和地中海的獨特風味。餐單以拿坡里為靈感，突出意大利南部豐富多樣的食材，並以現代烹飪手法詮釋經典菜餚。從意大利生魚Crudi到自家製意粉、以至海鮮、傳承主廚食譜的肉丸菜式及主廚招牌三黃雞，共享菜式應有盡有。餐廳亦為客人提供精選雞尾酒和意大利南部葡萄酒，在愜意氛圍中，品味迷人的意式風味。

餐廳獎項及榮譽

• 米芝蓮推薦餐廳 – 香港澳門米芝蓮指南 2025年
• Openrice開飯熱店2024年及2025年+ 十大意大利菜餐廳
• Tatler Best 2025年– 推薦餐廳
• Time Out Hong Kong 2025年– 推薦餐廳

餐廳資料

地址 – 灣仔船街1-7號寶業大廈地下3-4號舖

營業時間：午餐 週五至週日 12:00-14:00  |  晚餐 週二至週日 18:00-22:00

Whatsapp – +852 5697 4477

Instagram 及Facebook – @trattoriafelinohk

網站 – https://www.trattoriafelino.com/

Chefs from Tosca di Angelo, ÉPURE, L’Atelier de Joël Robuchon Hong Kong and Lobster Bar & Grill, L’Envol + Clarence + Chef Marco Xodo join forces for one night, with cocktails by Sugar King – with all proceeds donated to the Hong Kong Red Cross

Please click here to download high resolution image of Trattoria Felino

[8^th December 2025– Hong Kong] Trattoria Felino will host a one-night-only charity dinner on 22 December, uniting a standout lineup of Hong Kong chefs and venues for a collaborative multi-course evening in support of families impacted by the Tai Po fire – a tragedy that has affected many in the community. The dinner (food only) is priced at HK$1,880 + 10% per guest, and all revenue from food and beverage on the night will be donated to the Hong Kong Red Cross, supporting its relief work through the Tai Po Fire Emergency Appeal.

“Our hearts are with everyone affected by the Tai Po fire,” says Chef Marcello Scognamiglio, co-founder of Trattoria Felino. “This dinner is our way of bringing the hospitality community together to raise meaningful support for families who need it right now.”

Joining host Chef Marcello Scognamiglio of Trattoria Felino, the evening’s lineup includes Chef Olivier Elzer of two MICHELIN-starred L’Envol and Clarence, Chef Angelo Aglianó of one MICHELIN-starred Tosca di Angelo, The Ritz-Carlton Hong Kong’s elegant Italian dining room known for refined contemporary plates; Chef Aven Lau of one MICHELIN-starred ÉPURE, the contemporary French restaurant celebrated for seasonal produce and precise technique; Chef Fabiana Miccoli of L’Atelier de Joël Robuchon Hong Kong, the city’s flagship of Robuchon’s iconic counter-style ‘Atelier’ concept; Chef Cary Docherty of Lobster Bar & Grill, a long-running favourite for premium seafood and grill-led brasserie dishes at Island Shangri-La; and Chef Marco Xodo (formerly of Testina), known for modern Italian cooking with a produce-driven, technique-led approach. Cocktails and dessert (THE Flan) will be led by John Nugent and Angel Chiu of Sugar King (also of The Diplomat and Cardinal Point), some of Hong Kong’s best-loved cocktail destinations, known for classic-driven drinks and hospitality-forward service.

Special thank you to sponsors Peter Seafood, Abrate & Sons Ltd, High Quality Food and Plantin Kaviari by Gourmet en Provence for their generous sponsorship towards this event.

TRATTORIA FELINO TAI PO FIRE RELIEF CHARITY DINNER MENU
HK$1,880+10% per person

Snacks

Gourgeres

Tuna with Two Spices, Avocado Purée & Shallot Dressing

Crunch Tartelletta with Cucumber, Fresh Bottarga and Fennel Purée

By Chef Cary Docherty, Lobster Bar & Grill

By Chef Olivier Elzer, Clarence

By Chef Angelo Agliano, Tosca di Angelo

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Hamachi with Jalapeno and Shiso

By Chef Aven Lau, Epure

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Zephyr au Fromage

Smooth Cheese Soufflé with Black Truffle Coulis

By Chef Fabiana Miccoli, L’Atelier de Joël Robuchon – Hong Kong

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Ravioli del plin, Parmesan Fondue, Hazelnut

By Chef Marco Xodo

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Grouper in Matalotta Soupe and Mixed Herbes

By Chef Angelo Agliano, Tosca di Angelo

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Braised Beef Cheek in Red Wine and Chocolate Sauce, Roasted Baby Vegetables

By Chef Marcello Scognamiglio, Trattoria Felino

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Sticky Toffee Pudding

By Chef Cary Docherty, Lobster Bar & Grill

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THE Flan

by Angel Chiu, Sugar King

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Cocktail

Worlds Best Daiquiri

By John Nugent, Sugar King

The Hong Kong Red Cross is providing support to households impacted by the Tai Po fire through its Tai Po Fire Emergency Appeal, helping address immediate needs and ongoing recovery for affected families. All proceeds from the dinner will be directed to this appeal.

Bookings can be made via SevenRooms at HERE or through WhatsApp at +852 5697 4477.

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ABOUT TRATTORIA FELINO

Following Chef’s Marcello Scognamiglio’s roots and his experience around different countries, Trattoria Felino was born out of the desire of creating an informal, unassuming and affordable trattoria, specializing in Neapolitan and mediterranean flavours. It draws its inspiration from Naples and its surroundings, which emphasize the creativity, quality and versatility of the rich variety of simple, delicious ingredients of the area. Focusing on delivering a contemporary take on authentic recipes, from ‘crudi’ to homemade pasta, the food is ideal for sharing, and varying from seafood to meat plates, such as Ida’s meatballs, Marcello’s nonna recipe and one of the chef’s signature dishes in Hong Kong, the chicken cooked in a cast iron pan. All time classic cocktails served in a fun and buzzy atmosphere, going toe to toe with an exciting wine program, focusing on southern regions, without forgetting the Italian classics.

RESTAURANT ACCOLADES

• MICHELIN Guide Hong Kong Macau 2025 – Recommended Restaurant
• Openrice Hong Kong Top 100 tables 2024 & 2025 + Top 10 Best Italian Restaurant
• Tatler Best 2025 – Recommended Restaurant
• Time Out Hong Kong 2025 – Recommended Restaurant

RESTAURANT INFORMATION

Address: G/F, 1-7 Ship St, Wan Chai

Opening hours: Lunch Friday-Sunday 12.00-14.00 | Dinner Tuesday-Sunday 18.00-22.00

Whatsapp – +852 5697 4477

Instagram & Facebook – @trattoriafelinohk

Website: https://www.trattoriafelino.com/

請按此下載 TRATTORIA FELINO高解像度照片

《2025年12月5日，香港》今個十二月，位於灣仔船街的 Trattoria Felino 誠邀客人體驗溫馨與豐盛的意大利節慶饗宴，品嚐一系列傳統拿坡里風味節慶佳餚。從平安夜晚餐和除夕晚宴，到以餐廳招牌菜設計的聖誕早午餐，Trattoria Felino將為客人奉上窩心經典菜式和時令特色美食。於整個十二月，客人還可享用精心挑選的時令菜式，包括定期更換的手工意粉和節日限定菜式。不論是與家人、朋友、抑或是愛侶共度佳節，Trattoria Felino都將為客人呈獻一系列充滿喜悅、風味十足的節日盛宴，讓客人體驗充滿意式風情的聖誕節。

平安夜晚餐 | 12月24日

於今個聖誕佳節，Trattoria Felino將奉上充滿節日氛圍的經典意式佳餚。客人可率先享受溫馨的平安夜晚餐，每位價錢為HK$680+10%。餐單先以豐盛的共享前菜打開序幕，包括牛油果檸檬皮海鰲蝦多士、芝士通心粉煎蛋餅、卡邦尼蛋配以蛋黃奶油、Pecorino羊奶芝士和意大利風乾豬頰肉，及清新的藍鰭吞拿魚他他搭配Burrata水牛芝士和阿馬爾菲檸檬。然後，品嚐奢華的冬季法國黑松露扁意粉。主菜方面，客人可以共享豐盛的烤紐西蘭和牛脊扒，佐以花椒酸豆醬和烤嫩蔬菜。最後，三款意式甜點——開心果意式雪糕、意式奶油甜餡煎餅卷和意大利芝士蛋糕——為平安夜增添一絲甜蜜。

除夕晚餐 | 12月31日

於除夕夜，Trattoria Felino將繼續為客人奉上豐盛的除夕晚宴，為新的一年揭開序幕。除夕晚餐每位價錢為HK$780+10%，前菜包括海膽蛋配馬鈴薯和Pecorino羊奶芝士；烤蕃茄酸種麵包配櫻桃蕃茄、香醋和覆盆子；以及意式醃生帶子薄片佐以西柚、蒔蘿和芒果油醋汁。接下來是節日特色意粉——自製結他意粉配西西里紅蝦和柑橘，以及共享菜式烤紐西蘭和牛脊扒。最後，客人可以享用甜點三重奏——開心果意式雪糕、意式奶油甜餡煎餅卷和意大利芝士蛋糕。

聖誕早午餐 | 12月25日

聖誕節當日，Trattoria Felino將結合其深受歡迎的意式經典菜式與節日特色美食，為客人打造一場溫馨豐盛的節慶大餐。聖誕早午餐每位價錢為HK$580+10%，客人可享用多款共享前菜，包括經典番茄意式肉丸、芝士通心粉煎蛋餅、招牌卡邦尼蛋配蛋黃奶油、Pecorino羊奶芝士和意大利風乾豬頰肉，以及牛油果多司帶子他他；接著，客人可以品嚐自選主菜，菜式包括意大利青瓜 Pecorino 羊奶芝士手工意粉 Scialatielli、藏紅花牛肉醬寬扁意粉、茴香藏紅花鱈魚柳或砂鍋三黃雞 (半隻)，並可選擇升級至海膽意粉（另加HK$98）。為了慶祝佳節，Trattoria Felino特別推出節日特色菜——蘑菇豬肉寬條意粉，香濃的豬肉醬汁佐以蘑菇、迷迭香和Pecorino羊奶芝士，可供兩位享用。最後，客人可從三款經典甜點中自選其一：酥脆的意式奶油甜餡煎餅卷、絲滑的意大利芝士蛋糕或香濃的開心果意式雪糕，為這頓聖誕大餐畫上甜蜜句號。

時令菜式 | 12月1日至31日

Trattoria Felino特別推出一系列秉承拿坡里傳統風味的時令菜式及多款節慶限定菜式，以慶祝佳節的到來。餐單包括窩心美食芝士黑椒意粉 (HK$68) 和清新鮮美的醃製海鱸魚 (HK$148) 佐以櫻桃蕃茄、橄欖油和野生茴香。主菜方面，可以品嚐香烤西班牙黑毛豬梅肉 (HK$228) 配雞油菌、胡蘿蔔泥和香濃棗醋汁。 手工意粉為餐廳的亮點菜式，並於平日和周末定期更換菜式：星期二和星期三供應西西里紅蝦意式薯仔丸子 (HK$218) 配刺山柑和柑橘油；星期四和星期五供應南瓜意大利雲吞 (HK$148)配巴馬臣芝士、杏仁餅碎和香醋；周末則供應藍鰭吞拿魚他他通心粉配熱那亞青醬及羅勒。

客人可以透過 SevenRooms網站或WhatsApp (+852 5697 4477) 預訂座位。

《完》

關於TRATTORIA FELINO

Trattoria Felino由聯合創辦人兼主廚Marcello Scognamiglio主理，融合其根源及於不同國家的多元豐富烹飪經驗，為餐廳注入了創作靈魂，讓客人於雅致舒適的環境中，品嚐拿坡里和地中海的獨特風味。餐單以拿坡里為靈感，突出意大利南部豐富多樣的食材，並以現代烹飪手法詮釋經典菜餚。從意大利生魚Crudi到自家製意粉、以至海鮮、傳承主廚食譜的肉丸菜式及主廚招牌三黃雞，共享菜式應有盡有。餐廳亦為客人提供精選雞尾酒和意大利南部葡萄酒，在愜意氛圍中，品味迷人的意式風味。

餐廳獎項及榮譽

• 米芝蓮推薦餐廳 – 香港澳門米芝蓮指南 2025年
• Openrice開飯熱店2024年及2025年+ 10大意大利菜餐廳
• Tatler Best 2025年–推薦餐廳
• Time Out Hong Kong 2025年–推薦餐廳

餐廳資料

地址 – 灣仔船街1-7號寶業大廈地下3-4號舖

營業時間：午餐 週五至週日 12:00-14:00  |  晚餐 週二至週日 18:00-22:00

Whatsapp – +852 5697 4477

Instagram 及Facebook – @trattoriafelinohk

網站 – https://www.trattoriafelino.com/