Please click here to download high resolution images of Prince And The Peacock

[11^th NOVEMBER 2025, HONG KONG] Prince and the Peacock (MICHELIN-recommended and a Tatler Best Top 20 Restaurant of Hong Kong 2025), housed in the storied Central Magistracy within Tai Kwun, welcomes the season with its new winter dishes by Chef Palash Mitra, a culinary voyage through India’s royal legacies – from the mountain kitchens of Sikkim to the palaces of Patiala and the spice-laden coasts of Kerala. The menu continues the restaurant’s mission to celebrate India’s princely cuisines through storytelling, refinement, and nostalgia. Each dish draws inspiration from dynasties that once defined regional gastronomy, interpreted with Chef Palash’s modern sensibility and reverence for authenticity.

A CELEBRATION OF REGIONAL ROYALTY

This season, guests embark on a regal culinary pilgrimage through the Namgyals of Sikkim, the Pandyas of Tamil Nadu, the princely state of Patiala and the Mughal courts.

• Thukpa (HK$148) – House of Namgyal, Sikkim

A heartwarming vegetarian broth crafted with winter cabbage and bamboo shoot “momos”, inspired by the Namgyal family of Sikkim, custodians of Himalayan culinary heritage. This dish celebrates the Namgyals’ tradition of nourishing, locally sourced cuisine and the delicate balance of fresh vegetables, aromatics, and clear, spiced broth that defines Sikkimese comfort food.

• Sandali Murgh (HK$338) – Mewar, Jaipur and Jodhpur

Three Yellow Chicken legs marinated in yogurt, cream, saffron, sandalwood, and vetiver, then slow-roasted in a tandoor for a silky, aromatic finish. Inspired by Mughal court banquets, this dish captures the luxurious balance of mild spices and creamy texture once favoured by Rajasthan’s royal kitchens. A tender and perfumed indulgence served with lime and mint chutney.

• Crab Claw Porichettu (HK$678) – Cochin

A bold Kerala-style dish of stir-fried crab claws with shallots, green peppercorns, and toddy vinegar – a culinary homage to Cochin’s spice-laden shores. Slow-cooked in coconut oil, this preparation balances fiery green peppercorns with the sweetness of crab and a tangy lift from toddy vinegar, capturing the complexity of Kerala’s coastal cuisine.

• Kandhari Veal Shank (market price) – Mughal

Known as Raan-e-Zarafshan, this slow-cooked veal shank is marinated with green papaya, ginger juice, Kandhari chillies, and pomegranate syrup. The dish hails from Zarafshan, the birthplace of Emperor Babur, where royal chefs mastered the art of melding fruit syrups with spiced meats. Glazed in its own reduced jus, this dish embodies Mughal opulence and the art of slow, layered flavour.

• Pear, Lemon and Green Tea Sorbet (HK$128) – Tanjore

A palate-cleansing dessert based on ancient Tamil recipes, blending pear’s natural sweetness with the brightness of lemon and the subtle bitterness of green tea. A fitting finale to a royal feast.

FESTIVE SEASON HIGHLIGHTS AT PRINCE AND THE PEACOCK

• Royal Sunday Roast – 7 December 2025 lunch service

Prince and the Peacock collaborates with Magistracy Dining Room, bringing together Chef Palash Mitra and Chef Alyn Williams for a one-day-only Royal Sunday Roast Brunch (HK$688 + 10% per guest), an indulgent feast celebrating the grandeur of India’s royal banquets at Magistracy Dining Room. More information and reservations via SevenRooms.

• Festive Lunch Service – 24, 25 and 26 December 2025

For the first time, Prince and the Peacock opens for Christmas lunches, serving its celebrated à la carte menu, perfect for those seeking a regal dining experience amid the festive season.

THE KOHINOOR: PRIVATE DINING EXPERIENCE

Prince and the Peacock’s private dining room, The Kohinoor, provides an elegant retreat for groups and large parties, with a dining table for up to ten guests and a secluded, open-air terrace offering picturesque views of the Hong Kong cityscape during this autumn and winter season.

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 Monday to Saturday* for dinner from 6pm onwards (closed on Sundays). Reservations can be made via email (reservations@themagistracyhongkong.com) 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 – 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 CHEF PALASH MITRA

Leading the kitchen brigade at Prince and the Peacock is Chef Palash Mitra, a maestro of Indian cuisine. With roots deeply embedded in the flavours of Bengal and Gujarat, Chef Palash’s expertise shines through in each dish, weaving together narratives of tradition and innovation. His illustrious culinary journey – from renowned establishments in London to the acclaimed one MICHELIN-starred New Punjab Club – has culminated in the grandeur of Prince and the Peacock, where he masterfully crafts dishes that elevate Indian dining to new heights.

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 GRAND MAJESTIC SICHUAN高解像度照片

[2025年11月6日，香港] 由主廚Theign Phan掌舵的 Grand Majestic Sichuan 將於2025年11月13日（星期四）晚上6時起，攜手國際知名川菜學者Fuchsia Dunlop 帶來僅此一晚的聯乘晚宴。主廚Theign和Fuchsia特別設計的十道菜共享餐單價錢為每位HK$888+10%，展現成都「蒼蠅館子」的地道美食精髓。

致敬成都傳奇「蒼蠅館子」

聯乘嚐味餐單的靈感源自四川熙熙攘攘的蒼蠅館子。蒼蠅館子因其菜餚美味無比，食客如蒼蠅般蜂擁而至，因此得名；嚐味餐單旨在向蒼蠅館子樸實無華卻又充滿靈魂的飲食文化致敬。蒼蠅館子以其真誠的家常菜餚和熱情的款待而聞名，是四川人生活中不可或缺的一部分。

2023年，Fuchsia和主廚Theign Phan前往成都，到訪了開業逾30年的標誌性蒼蠅館子洞子口陳氏涼粉。她們從中汲取靈感，感受其活力四射的氛圍和簡約美味的菜餚。這間食店餐廳秉承了典型的蒼蠅館子風格，廚房的運作節奏飛快，廚師們完成每道菜後立即擺盤，置於廚房外的長桌上。食客們圍攏過來，自選心儀菜餚，將碟子和碗子疊放在托盤上，然後帶回自己的餐桌。食店沒有餐單，客人無需點餐。用餐結束後，客人只需簡單地說出自己吃了什麼，即可結賬。

於11月13日晚上，Fuchsia與主廚Theign Phan攜手呈獻十道菜餐單，重新詮釋蒼蠅館子獨特的用餐儀式。客人將開啟一場風味十足的川菜之旅，領略川菜豐富多彩的滋味。全新菜式包括鮑魚麻婆豆腐、魚香蝦肉茄餅、家常泡椒青口、牙籤羊肉；清新前菜包括酸辣豆腐拌牛油果皮蛋和牛肝菌夫妻肺片。秉承傳統，用餐體驗並非以甜品作結，而是一道窩心暖胃的酸菜粉絲湯。

川菜大師班 – 與Fuchsia及主廚Theign探索川菜的奧秘

跟隨國際知名川菜學者Fuchsia和主廚Theign踏上四川美食的深度之旅，揭開川菜的神秘面紗。兩位專家將帶領客人深入川菜的精髓，探索川菜的歷史、傳統和烹飪技法，同時暢飲香檳和三杯特製冷泡茶。川菜大師班於11月16日下午3時30分舉行，每位客人價錢為HK$688，僅限12位客人參加。

請按此預訂座位及報名參加川菜大師班。

<<完>>

Grand Majestic Sichuan餐廳及酒吧資料

餐廳地址 – 中環遮打道16-20號歷山大廈3樓301號舖

聯絡電話- +852-2151-1299

聯絡電郵– reservations@thegrandmajesticsichuan.com

餐廳網站 – www.thegrandmajesticsichuan.com

Instagram – @TheGrandMajesticSichuan @blacksheeprestaurants

關於 Grand Majestic Sichuan

坐落於歷山大廈的 Grand Majestic Sichuan 彷似鬧市中的世外桃源，穿一身優雅裝束的侍應，將以一絲不茍的歐洲式待客之道，奉上色香味俱全的川味佳餚，讓客人於熠熠生輝的水晶吊燈下碰杯共飲香檳美酒，盡情品味「天府之國」的珍饈。

關於 BLACK SHEEP RESTAURANTS

Black Sheep Restaurants 始於一個宏大的願景，自2012 年由 Syed Asim Hussain 創立至今，不僅蜕變成一個屢獲殊榮的餐飲王國，更匯聚一群志同道合的業界先驅，致力建構新世代的餐飲服務業。

自集團創辦初期，Black Sheep Restaurants 已致力呈獻獨一無二的餐飲體驗，讓客人細意了解獨特的時期、國家、文化及菜式。至今，旗下有超過 30 家備受追捧的餐廳，其中包括全球首間亦是至今唯一榮獲米芝蓮星級的旁遮普食府 New Punjab Club，以及同樣廣受好評、榮獲米芝蓮一星的BELON，Black Sheep Restaurants 更多次獲提名為年度餐廳東主。 其後，Black Sheep Restaurants 繼續擴展業務，開發自家送餐平台 GO，正是這種駕馭無形資產、與巨頭抗衡、迎難而上的本能，令 Black Sheep Restaurants 一直向前邁進。

Black Sheep Restaurants 在2020年與廣大餐飲業界分享了其2019新型冠狀病毒手冊以支持同業共渡疫症難關。手冊更被翻譯成五種不同語言，受到不同商家以至政府的關注。

請按此下載 ROGANIC HONG KONG 高解像度照片

《2025年11月4日，香港》由英國名廚 Simon Rogan MBE 創立的米芝蓮一星及綠星餐廳Roganic Hong Kong欣喜地宣布，餐廳於在杜拜舉行的2025年「國際餐廳及酒吧設計大獎」(Restaurant＆Bar Design Awards) 頒獎典禮榮獲「全球最佳永續設計獎」榮譽。

該獎項旨在表彰Roganic Hong Kong與本地室內設計公司Atelier E及HK Timberbank合力打造的突破性永續室內設計，體現了集團「重用、回收、重新利用」的理念。於全球設計領導者中，Roganic Hong Kong以其對永續發展的整體性理解而脫穎而出——將環保設計、本地物料和精湛工藝融入精緻而溫馨的用餐體驗之中。

創辦人兼主廚/合夥人Simon Rogan表示：「我們非常榮幸能夠獲得這個國際永續設計獎項。Roganic Hong Kong體現了我們對永續餐飲和設計的持續承諾，從餐單到室內裝潢，每個細節都體現了我們尊重自然和環境的理念。這個獎項是對我們團隊以及與我們擁有共同願景的香港合作夥伴的熱情和創造力的肯定。」

「天然材料的運用堪稱完美。」—「國際餐廳及酒吧設計大獎」評審Stephanie Eliyahoo（Entourage Group行政總裁）

以永續發展和本地合作夥伴為核心的設計

Roganic Hong Kong 的室內設計由本地室內設計公司Atelier E主理，秉持零浪費理念，重新定義了現代餐廳的室內設計。餐廳空間採用HKTimberbank以回收的本地樹木製成的再生木材，將原本被棄置的木材轉化為優雅的面板、家具和藝術品。從正門的面板到餐廳中心標誌性的大樹展品，以至每一張餐桌，優雅地編織著一個又一個關於頑強生命力和重生的故事，每一件擺設都承載著一個獨特的歷史故事。

本地藝術家Eunis Cheung利用回收的石頭和蠔殼等回收物料，為酒吧吧台打造了質感獨特的油漆飾面，增添獨特的藝術氣息；餐廳的大理石地板則是由從 Roganic 原址回收的瓷磚手工拼接而成。除此之外，餐廳還利用回收的布料把舊店的椅子進行翻新，減少浪費，並賦予它們新生命。 餐廳的設計巧妙地運用豐富的自然材質，與現代簡約風格完美融合，營造溫馨、放鬆的氛圍——這正是Roganic Hong Kong從餐單和設計中都秉承可持續發展理念的美學體現。

永續餐飲先鋒

自2019年開業以來，Roganic Hong Kong一直走在永續餐飲的前沿，並已享譽全球。憑藉其對道德採購、本地食材和零浪費的烹飪理念，Roganic Hong Kong榮獲米芝蓮一星及綠星殊榮。餐廳的設計、餐單和營運，印證了Simon Rogan打造永續發展和生態意識的烹飪實踐及奉獻精神。

請按此預訂座位。

《完》

關於 Roganic Hong Kong

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

餐廳資料

地址: 香港利園一期402-403號

電郵: reservations@roganic.com.hk

電話: +852-2817-8383

Facebook- www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

座位數目: 主餐廳 – 44個座位; 私人包廂 – 10個座位

獎項
最佳新餐廳– Foodie 
最佳新過江龍餐廳 – Time Out Hong Kong
2019年度最佳新餐廳 – Lifestyle Asia Hong Kong
最佳服務 – T Dining by Hong Kong Tatler 2019
香港及澳門地區20最佳餐廳 – T Dining by Hong Kong Tatler 2019
最佳新餐廳 – T Dining by Hong Kong Tatler 2019
米芝蓮一星 – 米芝蓮指南香港澳門2020, 2021, 2022, 2023, 2024
米芝蓮綠星 – 米芝蓮指南香港澳門2021, 2022, 2023, 2024
最佳服務大獎 – 南華早報Top 100 Tables 2020, 2021
Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
Travel & Leisure Asia 2023 +2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
最佳設計 – Vogue Hong Kong 2024
Harper’s Bazaar Hong Kong – Bazaar Elite List 2025 – Roganic Hong Kong
最佳永續餐廳 – Foodie Forks 2025
Restaurant & Bar Design Awards – 永續設計 – Category Winner

Trip.Gourmet 2026 The Global Selection of Restaurants – Platinum Restaurant

Please download high resolution images of Grand Majestic Sichuan Here

[HONG KONG, 3rd NOVEMBER, 2025] Grand Majestic Sichuan by Chef Theign Phan welcomes back world–renowned Sichuan food expert Fuchsia Dunlop for a one-night-only collaboration on Thursday 13 November 2025, from 6pm onwards. The evening celebrates the exuberant, homespun spirit of Chengdu’s beloved Cangying Guanzi or “fly restaurants” with a 10-course sharing menu priced at HK$888 + 10% per guest.

A Celebration of Chengdu’s Legendary “Fly Restaurants”

Inspired by the bustling Sichuan CangYing GuanZi or “fly restaurants” – so named because their food is so delicious that diners flock to them like flies – the exclusive tasting menu pays homage to this unpretentious-yet-soulful culinary culture. Known for their honest, home-style cooking and spontaneous service, these eateries are the beating heart of everyday Sichuan life.

During a 2023 trip to Chengdu, Fuchsia and Chef Theign visited the iconic 30+ year old fly restaurant Dongziko Chenshi Liangfen, drawing inspiration from its lively energy and flavourful simplicity. In true fly restaurant style, the kitchen operates at a thrilling pace: cooks prepare and plate each dish immediately as it is finished, setting them out on long communal tables just outside the kitchen doors. Diners then crowd around to collect their chosen dishes, stacking small plates and bowls on their trays to bring back to their tables — no menus, no ordering. Guests tally their meal at the end, simply declaring what they have eaten.

Together on the night, Fuchsia and Chef Theign have reimagined this spontaneous and democratic dining ritual into a heartfelt ten-course menu that captures its essence: warming, vibrant and deeply personal. Guests can expect a flavour-packed journey through Sichuan’s diverse taste spectrum, with all-new dishes including Mapo Tofu with Abalone, Fish Fragrant Eggplant and Prawn Fritters, Home-style Mussels with Pickled Chilli and Celery, and Toothpick Lamb, alongside refreshing cold appetisers like Silken Beancurd with Avocado and Century Egg and Husband and Wife Mushroom Slices. True to tradition, the experience concludes not with dessert but with a comforting Pickled Mustard Greens Soup with Shredded Duck and Vermicelli.

A MasterClass on SiChuan Cuisine with Fuchsia Dunlop and Chef Theign

Unlock the secrets of Sichuan cuisine with world-renowned Sichuan food expert Fuchsia Dunlop and Chef Theign. The expert duo will guide you through the depths of Sichuan cuisine as you spend the afternoon exploring its history, tradition and technique, all while sipping on unlimited Champagne and three glasses of house cold brew tea. This masterclass will take place on 16^th November from 330pm, priced at HK$688 per guest for 12 guests only

For bookings/reservations for this special pop–up event and masterclass, please visit the website HERE.

<<ENDS>>

RESTAURANT INFORMATION

Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong

Contact Number – +852 2151 1299

Contact Email – reservations@grandmajesticsichuan.com

Website – www.grandmajesticsichuan.com

Instagram – @GrandMajesticSichuan @blacksheeprestaurants

ABOUT GRAND MAJESTIC SICHUAN

Set in the prestigious Alexandra House, Grand Majestic Sichuan by Chef Theign Phan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame–fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions. Grand Majestic Sichuan was recently awarded by Foodie Forks 2025 as the Best Sichuan Restaurant of Hong Kong.

ABOUT SICHUAN FOOD EXPERT – FUCHSIA DUNLOP

London-based food writer and chef Fuchsia Dunlop is internationally recognised as the leading expert on Chinese gastronomy in the English-speaking world. A four–time James Beard Award winner, she is celebrated for demystifying Chinese regional cuisines through seminal works such as The Food of Sichuan (2019) – considered the definitive English–language text on Sichuan cooking – and her acclaimed memoir Shark’s Fin and Sichuan Pepper, a bestseller in China. Her writing has appeared in The Financial Times, The New Yorker, and The Observer, and she has been featured on Anthony Bourdain: Parts Unknown and David Chang’s Ugly Delicious.
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.

於10月29日至12月19日品嚐金秋大閘蟹宴

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《2025年11月3日 – 香港》近日重新開業的米芝蓮一星餐廳都爹利會館 (Duddell’s) 為慶祝大閘蟹季節的到來，現於2025年10月29日至12月19日推出一年一度最令人期待的秋日限定大閘蟹餐單。於今秋，行政總廚陳佑良以來自江蘇省太湖的大閘蟹入饌，悉心設計期間限定的嚐味餐單 (每位HK$1,688+10%) 及時令菜式。

致敬金秋大閘蟹嚐味餐單

每年，都爹利會館都會推出以經典粵式技藝烹調的時令江蘇大閘蟹餐單，而大閘蟹嚐味餐單展現了陳師傅對味道的平衡與口感的精湛演繹。美食之旅以蟹粉小籠包打開序幕，小籠包薄皮多汁，鮮香味美，餡料以甜美濃郁的蟹黃和鮮嫩的豬肉製作而成。接下來是清蒸江蘇大閘蟹（225克），以最純粹的口感呈現時令頂級大閘蟹的天然鮮甜和豐腴軟滑的蟹黃。客人亦可選擇升級至八兩（300克）大閘蟹（另加HK$300，每日限量供應），享受奢華體驗。 然後，客人可選擇品嚐生拆蟹粉滑蛋蒸斑件或生拆蟹粉玻璃蝦球，海鮮的鮮美與蟹粉的醇香完美融合。品嚐窩心的蟹粉雞湯煨幼滑麵後，以薑汁芋圓日本番薯糖水為作結，淡淡的辛辣甜味與菜餚的鹹香完美平衡。

客人亦可選擇餐酒搭配體驗，享受六杯葡萄酒及清酒，提升用餐體驗。葡萄酒和清酒均經過精心挑選，與每道菜式完美搭配。精選酒品包括Bruno Giacosa Spumante Extra Brut 2020、Domaine Pattes Loup Chablis 2021和Mukai Shuzo Ine Mankai Junmai Genshu。

八道菜大閘蟹嚐味餐單價錢為每位HK$1,688 + 10%，每位另加HK$888 +10%可享餐酒搭配體驗。

廚師精選時令大閘蟹菜式

除了嚐味餐單之外，客人還可以品嚐一系列由陳師傅精心設計的大閘蟹單點菜式。精選菜式包括生拆蟹粉官燕釀鳳翼 (HK$688／兩件)、蟹粉蝦多士 (HK$488／四件)、蟹粉帶子滑豆腐 (HK$498)及砂窩雞汁蟹粉瑤柱花膠燜五常米飯 (HK$988／兩位) 。 客人亦可以享用每日限量供應的清蒸江蘇大閘蟹 (HK$538/六両或HK$888/八両)，品嚐大閘蟹最原始的滋味。

請按此瀏覽完整大閘蟹嚐味餐單。如需預訂和查詢，請致電+852 2525 9191、瀏覽www.duddells.co 或於SevenRooms網上預訂座位。

<<完>>

關於都爹利會館

香港米芝蓮一星食府都爹利會館，是一所集藝術與粵菜文化於一身的頂級社交場所。都爹利會館自2013年起紮根於中環歷史悠久的都爹利街，並剛完成為期一個月的革新工程。煥然一新的空間由世界著名設計André Fu Studio操刀設計，以優雅格調迎接顧客。行政主廚陳佑良師傅為顧客呈獻全新餐飲體驗，配上由飲品經理Mario Calderone精心調配的全新特色雞尾酒系列。全新的都爹利會館亦將擴展至兩層，並新增「都爹利樓上樓」，以迎合資深食客及新一代賓客的不同需求。 都爹利會館的設計旨在營造賓客走進一位傑出藝術收藏家府邸的氛圍，其宅邸內更坐擁一支米芝蓮星級的廚藝團隊。都爹利會館歡迎所有愛好藝術的人士，並全年舉辦世界級的展覽、講座及其他活動。開業十二年以來，都爹利會館已奠定其香港標誌性品牌的地位，持續獲得《Business Traveller》、《The New York Times》、《Financial Times》和《Forbes》等國際頂尖媒體的報導。

關於佳民集團 (JIA Group)

佳民集團由企業家 Yenn Wong 黃佩茵在 2004 年創辦，帶來一系列國際化而正宗的餐飲場所，風格及內涵並重，於香港及國際獲獎無數，帶領餐廳潮流。集團在香港有9間餐廳及酒吧，完整名單可按此查閱。

都爹利會館餐廳資料:

地址: 中環都爹利街一號上海灘三樓及四樓

電話: +852 2525 9191

電郵: info@duddells.co

網頁: www.duddells.co

社交媒體：@duddellshk @jiagroup

A Decadent Autumn Feast of Jiangsu Hairy Crab Delicacies from 29 October to 19 December 2025 

Please click here to download high resolution images of Duddell’s

<<31^st October, 2025 – Hong Kong>> One MICHELIN-starred and the recently reopened Duddell’s Hong Kong welcomes the most anticipated culinary season of the year with the return of its Annual Hairy Crab Promotion, available from now to 19 December 2025. This autumn, Chef Chan Yau Leung presents an elevated celebration of the prized Jiangsu hairy crab, renowned for its golden roe and delicate sweetness, through a thoughtfully curated tasting menu (HK$1,688 + 10% per guest) and seasonal à la carte specials available for a limited time.

A Homage to Autumn Treasure

Each year, Duddell’s presents a menu that showcases the seasonal delicacy of Jiangsu hairy crab, prepared with classic Cantonese craftsmanship. The Hairy Crab Tasting Menu showcases Chef Chan’s mastery of balance and texture – a culinary journey that begins with the Xiaolongbao with Hairy Crab Roe, a luscious steamed dumpling filled with rich crab roe and tender pork. The experience continues with the Steamed Whole Jiangsu Hairy Crab (225g), served in its purest form to highlight the natural sweetness and buttery roe of the season’s finest crustaceans. Guests may also choose to upgrade to a larger 8-tael (300g) crab (+HK$300, limited daily) for an even more decadent experience.

Diners are then treated to a choice of Steamed Garoupa with Egg and Hairy Crab Roe or Sautéed Prawn with Hairy Crab Roe, where the delicate seafood harmonises with the crab’s signature richness. A comforting finale arrives in the form of Braised Noodles with Hairy Crab Roe in Chicken Soup. To conclude, the Japanese Sweet Potato Soup with Taro Balls and Ginger Syrup provides a gently spiced sweetness that perfectly balances the savoury progression of the meal.

Guests may elevate their experience with an optional six-glass wine and sake pairing, curated to complement each course. Highlights include Bruno Giacosa Spumante Extra Brut 2020, Domaine Pattes Loup Chablis 2021, and Mukai Shuzo Ine Mankai Junmai Genshu, selected to enhance the menu’s layered flavours with elegance and precision.

This 8-course Hairy Crab tasting menu is priced at HK$1,688 + 10% per guest with optional wine pairing at HK$888 + 10% per guest.

Seasonal À La Carte Specialties (Chef’s Recommendations)

In addition to the tasting menu experience, guests can savour an array of seasonal à la carte dishes highlighting the versatility of hairy crab across Duddell’s celebrated menu. Among the specialties are Crispy Chicken Wing stuffed with Imperial Bird’s Nest and Hairy Crab Roe (HK$688/2 pcs) alongside Sautéed Prawn with Hairy Crab Roe (HK$488) and Braised Bean Curd with Scallop and Hairy Crab Roe (HK$498). For a comforting and shareable finale, Braised Wuchang Rice with Fish Maw, Conpoy, Hairy Crab Roe, and Chicken Broth in Casserole (HK$988/2 persons) delivers a soulful expression of warmth and nourishment.

Duddell’s signature Steamed Whole Jiangsu Hairy Crab (6-tael HK$538 / 8-tael HK$888, limited daily) is also available à la carte for those seeking the authentic purity of this seasonal delicacy.

For the full hairy crab tasting journey and seasonal recommendations menu at Duddell’s, click HERE. For reservations, please call +852 2525 9191, visit www.duddells.co, or book online via SevenRooms at HERE.

<<ENDS>>

About Duddell’s

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

Duddell’s is designed to evoke the feeling of being welcomed into the home of a distinguished art collector, who also boasts an in-house Michelin-starred culinary team. Open to all enthusiasts, Duddell’s features a year-round art programme of world-class exhibitions, discussions, and more. Now in its 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.

www.jiagroup.co

Restaurant Contact

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

Telephone: +852 2525 9191

Email: info@duddells.co

Website: www.duddells.co

Social Media: @duddellshk @jiagroup

10 月 29 日於加拿大溫哥華舉行盛大典禮 正式揭曉年度榜單

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<<香港，2025 年 10 月 30 日>> —— 中華食肆大獎隆重宣佈首屆「亞洲15中菜名府」得獎排行名單，於 2025 年 10 月 29 日假加拿大溫哥華俱樂部舉行的頒獎典禮上現場揭曉。踏入第 16 屆的中華食肆大獎，今年首次同時發布亞洲及加拿大兩地的中菜排行榜，以表揚傑出的食府與主廚，讚頌他們對中菜未來發展的卓越貢獻。

中華食肆大獎執行總監 Rae Kung 表示：「這份名單不僅僅是一個排名。我們與遍布亞洲的十五位評鑑顧問共同相信，它代表的是一種中菜文化自信——宣示中菜在深度、創意與精緻層面上，早已站上世界最受尊敬的料理之列。」

亞洲評審主席、亞洲區最具影響力的中菜食評人之一謝嫣薇 Agnes Chee 補充：「能夠公佈首份亞洲中菜排行榜，我們深感榮幸。中菜在亞洲不斷演變——既紮根於傳統，也推動創新與交流。『亞洲15中菜名府』正是這股活力的體現，向那些守護傳統並啟發新時代味覺表達的食府與主廚致敬。」

「亞洲15中菜名府」名單甄選自今年九月公佈的「亞洲30中菜名府」入圍名單，由橫跨亞洲主要城市的權威評鑑顧問團精心策劃，成員包括米其林星級主廚、文化領袖、企業家、金融界人士與藝術家。每間入選食府皆經過匿名且嚴謹的評審程序，從整體用餐滿足感體驗、廚藝技術，以及廚師如何以現代手法詮釋地方風味等面向，綜合評估而選出。

首屆名單充分展現中菜的地域多樣性。香港以六間食府領先群雄，再次印證其作為亞洲中菜文化樞紐的地位——一個讓多種地方菜系交融共榮的城市。其中，新榮記香港（第八位）以細膩手藝演繹台州菜的雅致風味；甬府香港（第九位）則將寧波菜的典雅神韻帶上國際舞台，充分展現香港作為區域中菜多樣性的核心角色。而上海亦有三間食府入選，其中遇外灘（第四位）以閩菜為主題，突顯中國飲食文化如何跨越地域與風格，展現出豐富而持久的生命力。

表彰傑出人才 讚頌亞洲中菜業界的璀璨之星

今年，中華食肆大獎以三項殊榮嘉許卓越廚藝——

 「年度殿堂名廚」，獻予以藝術與遠見樹立典範的大師；
「年度點心大廚」，表彰於經典點心工藝上臻於完美的匠心；
以及 「年度廚藝新星」，聚焦滿懷熱忱、象徵中菜光明未來的新生代力量。

今年的「年度廚藝新星」由兩位大廚同時榮獲，因投票結果並列最高分，充分展現亞洲新世代廚師的非凡潛質與創造力。

亞洲區 – 4位得獎人及15間得獎食肆

年度廚藝新星   鄧家濠     萬豪金殿 – 香港

 張志成     九鲲 – 澳門

年度點心大廚   曾憲新     德廚 – 廣州

年度殿堂名廚   傅月良     如院 – 杭州

WING 永 — 香港 ｜ 新派中菜

 亞洲 15 中菜名府 –  排名榜

1. 大班樓 — 香港 ｜ 新派粵菜
2. WING 永 — 香港 ｜ 新派中菜
3. 如院 — 杭州 ｜ 杭幫菜
4. 遇外灘 — 上海｜ 閩菜
5. 家全七福酒家 — 香港 ｜ 粵菜
6. 壹零貳小館 — 上海 ｜ 廣府筵席菜
7. 廣御軒 — 廣州 ｜ 粵菜
8. 新榮記 — 香港 ｜ 台州菜
9. 甬府 — 香港 ｜ 寧波菜
10. 譚卉 — 澳門 ｜ 粵菜
11. 1996 川菜·主廚餐廳 — 北京 ｜ 新派川菜
12. 解香樓 — 杭州 ｜ 江南菜
13. 萬豪金殿 — 香港 ｜ 粵菜
14. 龍庭 — 北京 ｜ 宮廷菜 /粵菜
15. 晶華軒 — 台北 ｜ 粵菜

中華食肆大獎自 2008 年創立於溫哥華，一直是當地饕客公認最具權威的中菜指南。多年來，評審團隊匿名走訪各類食府——從街頭小館到高級名店——發掘最具代表性的佳餚與新秀。 如今擴展至亞洲及加拿大，中華食肆大獎開啟全新篇章，讓更多熱愛中菜、渴望探索地域風味的食客，能透過官方中文網站 zh.ChineseRestaurantAwards.com 發現每間「亞洲15中菜名府」的推薦首本名菜，一同細味當代中菜的故事與精神。

如欲了解更多，得獎人及得獎食肆介紹、理解評鑑準則及評鑑顧問介紹，請瀏覽  zh.chineserestaurantawards.com.

<<完>>

關於中華食肆大獎

中華食肆大獎於 2008 年在加拿大溫哥華創立，是全球歷史最悠久、專注於中菜食肆與人才嘉許的年度榮譽盛事。大獎旨在提升公眾對優質中菜的欣賞，並推動跨文化的餐飲交流，由一支對地域中菜懷有深厚熱情的餐飲及市場專業團隊共同策劃。多年來，大獎建立了具影響力的活動及跨界合作，展現中菜的多元、創意與非凡水準。2025 年，大獎將踏入嶄新篇章，從加拿大啟航，拓展至亞洲，表彰傑出食肆與廚師人才，定義新時代，成為中菜領域新興的全球之聲。

中華食肆大獎特別鳴謝2025年度贊助機構 – Scotia 財富管理、DoorDash、Regency Auto、溫哥華旅遊局、加拿大航空、聖保祿基金會、The Dalmore、Mt. Boucherie Estate Winery、The Keefer Bar、富運有限公司、EatFish.ca、Hook and Herd、太平洋海膽協會、太平洋海參協會、永達農場、OMECA、CBC、GoCanada.com、加拿大星島和溫哥華教育學院

中華食肆大獎 官方網站 

英文  www.chineserestaurantawards.com   |  中文  zh.chineserestaurantawards.com  Instagram  |  Threads  |  Facebook @ChineseRestaurantAwards

The awards were announced at a special ceremony on 29 October 2025 in Vancouver, Canada

Please download official Press images at here 

<<HONG KONG, 30^th OCTOBER, 2025>> — The Chinese Restaurant Awards is proud to announce the winners of its inaugural Elite 15 Asia Awards, revealed live at The Vancouver Club on 29 October 2025. Now in its 16th year, this milestone marks the first time the CRA has ranked Chinese restaurants across both Asia and Canada, celebrating culinary excellence and the chefs shaping the global future of Chinese gastronomy.

“This list is more than a ranking,” says Rae Kung, Managing Director of the Chinese Restaurant Awards. “Together with our panel of 15 Taste Advisors across Asia, we believe it represents a reflection of Chinese culinary cultural confidence — a statement that our cuisine, in all its depth, creativity, and refinement, rightfully stands among the world’s most respected.”

“We are honoured to present the first ranked list of Chinese restaurants in Asia,” adds Agnes Chee, Chair of the Asia Judging Panel and one of the most influential voices in Chinese culinary culture across the region. “Chinese cuisine continues to evolve — rooted in heritage yet driven by innovation and exchange. The Elite 15 Asia list celebrates this dynamic spirit, honouring those who preserve tradition while inspiring new expressions of gastronomy.”

Drawn from the Top 30 Honourees announced earlier in September, the Elite 15 Asia Awards are curated by a distinguished panel of Michelin-starred chefs, cultural leaders, entrepreneurs, financiers, and artists across major Asian cities. Each honouree was selected through a confidential judging process assessing the overall dining experience, technical mastery, and the chef’s ability to express regional character with modern sophistication.

The inaugural list highlights the regional diversity of Chinese cuisine. Hong Kong leads with six restaurants, reaffirming its role as the cultural and culinary hub of regional Chinese dining in Asia — a city where multiple traditions flourish beyond its Cantonese roots. Among them, Xin Rong Ji Hong Kong (No. 8) exemplifies the refined artistry of Taizhou cuisine, while Yong Fu Hong Kong (No. 9) brings the elegant flavours of Ningbo to an international audience. Shanghai follows with three award-winning restaurants, led by Meet the Bund (No. 4) — a distinctive establishment spotlighting Fujianese cuisine, underscoring how Chinese culinary heritage transcends geography and style.

The panel also recognised three distinguished honours in Asia’s Chinese culinary world:

• Master Chef of the Year, awarded to a pioneer whose artistry sets the benchmark for excellence;
• Dim Sum Chef of the Year, recognising mastery in the timeless craft of dim sum; and
• Rising Star Chef of the Year, spotlighting emerging talents whose passion signals the bright future of Chinese gastronomy.

This year, the Rising Star title is shared by two outstanding chefs, following a rare tie in the final round of voting — a testament to the exceptional calibre of new-generation talent shaping Chinese cuisine in Asia today.

Jayson Tang – Rising Star Chef of the Year – Hong Kong 

ASIA  – 19 award winners in total

Rising Star Chef of the Year (Two winners)

Jayson Tang              Man Ho Chinese Restaurant – Hong Kong

Henry Zhang            Drunken Fish – Macau

Dim Sum Chef of the Year

Zeng Xianxin            De Chu – Guangzhou

Master Chef of the Year

Fu Yue Liang           Ru Yuan – Hangzhou

 Elite 15 Asia Awards  – RANKING

1. The Chairman — Hong Kong ｜ Modern Cantonese
2. WING Restaurant — Hong Kong ｜ Modern Chinese
3. Ru Yuan — Hangzhou ｜ Hangzhou (Hangbang Cai)
4. Meet the Bund — Shanghai ｜ Min Cai
5. Seventh Son Restaurant — Hong Kong ｜ Cantonese
6. 102 House — Shanghai ｜ Refined Cantonese Banquet Cuisine
7. Lingnan House — Guangzhou ｜ Cantonese
8. Xin Rong Ji — Hong Kong ｜ Taizhou
9. Yong Fu — Hong Kong ｜ Ningbo
10. Chef Tam’s Season — Macau ｜ Cantonese
11. 1996 Si Chuan Cuisine — Beijing ｜ Modern Si Chuanese
12. Jie Xiang Lou — Hangzhou ｜ Jiangnan
13. Man Ho Chinese Restaurant — Hong Kong ｜ Cantonese
14. The House of Dynasties — Beijing ｜ Imperial court, Cantonese
15. Silks House — Taipei ｜ Cantonese

Founded in Vancouver in 2008, the Chinese Restaurant Awards have become the definitive guide to Chinese cuisine in Metro Vancouver for discerning diners. With the Awards now expanding across Asia and Canada, this new chapter benefits all who love Chinese cuisine or wish to explore its regional diversity. The official website — ChineseRestaurantAwards.com — also features recommended signature dishes at each Elite 15 Asia winner, inviting diners to experience the culinary stories that define Chinese cuisine today.

For more information, winners’ introductions, Canada’s Elite 30 Award winners, the Awards Standards  and bios of the Taste Advisors, please visit www.chineserestaurantawards.com.

<<END>>

ABOUT CHINESE RESTAURANT AWARDS

Founded in 2008 in Vancouver, Canada, the Chinese Restaurant Awards is the world’s longest-running restaurant awards devoted to Chinese cuisine. Established to heighten public appreciation of Chinese dining and foster cross-cultural exchange, the Awards is guided by a team of culinary and marketing professionals united by a deep passion for Chinese gastronomy. Over the years, it has built a legacy of influential events and collaborations that showcase the diversity, creativity, and excellence of Chinese restaurants. In 2025, the Awards embarks on a pivotal new chapter, expanding beyond Canada to celebrate exceptional restaurants and culinary talent across Asia, defining a new era as an emerging global voice in Chinese gastronomy.

Chinese Restaurants Awards 2025 is generously supported by Scotia Wealth Management, DoorDash, Destination Vancouver, Regency Auto, Air Canada, The Dalmore, St. Paul’s Foundation, Hyatt Regency Vancouver, Mt. Boucherie Estate Winery, The Keefer Bar, Olympic Distributors, Geoduck Canada,  eatFish.ca, Wingtat Game Bird Packers, OMECA suppliers, CBC, GoCanada.com, Sing Tao Media Group Canada, and Vancouver Community College.

Chinese Restaurant Awards | www.chineserestaurantawards.com

Instagram @ChineseRestaurantAwards | Threads @ChineseRestaurantAwards |

Facebook ChineseRestaurantAwards

Please click here to download high resolution images of Roganic Hong Kong

<<29^th October 2025 – Hong Kong>> One MICHELIN-starred Roganic Hong Kong, led by acclaimed British chef Simon Rogan, is proud to announce its international recognition as the winner of the “Global Best Sustainability Design Award” at the prestigious Restaurant & Bar Design Awards 2025, held last night in Dubai.

The award celebrates Roganic Hong Kong’s groundbreaking sustainable design, created in collaboration with local design studio Atelier E and HK Timberbank, which embodies the group’s ethos of “Reuse, Recycle, Repurpose.” Recognised among global design leaders, Roganic Hong Kong stood out for its holistic approach to sustainability – integrating eco-conscious design, local materials, and artistic craftsmanship into a refined yet welcoming dining experience.

“We are truly honoured to receive this international recognition for sustainability design,” says Simon Rogan, Founder and Chef/Partner. “Roganic Hong Kong represents our ongoing commitment to sustainable gastronomy and design. From our menus to our interiors, every detail reflects our philosophy of respect for nature and the environment. This award is a testament to the passion and creativity of our team and our partners in Hong Kong who share our vision.”

‘Beautiful use of natural materials.’- Stephanie Eliyahoo (CEO, The Entourage Group), a judge on the Restaurant & Bar Design Awards Committee.

A Design Rooted in Sustainability and Local Collaboration

Atelier E’s design for Roganic Hong Kong redefines contemporary restaurant interiors through its commitment to zero waste principles. The space features reclaimed wood from local trees salvaged by HKTimberbank, transforming what would have been discarded materials into elegant surfaces, furniture, and art pieces. Each element – from the entrance panel to the iconic Bottle Tree and private dining tables – tells a story of renewal and community collaboration.

Adding a unique artistic dimension, local artist Eunis Cheung created the bar’s textured finish using recycled oyster shells and stone fragments, while the restaurant’s marble flooring was hand-assembled from repurposed tiles salvaged from Roganic’s former site. Even the chairs were given new life through refurbishment with leftover fabrics, reducing waste while preserving heritage.

The result is an atmosphere that is warm, inviting, and tactile, harmonising natural textures with modern minimalism – an aesthetic reflection of Roganic’s sustainable philosophy both on and off the plate.

A Leader in Sustainable Gastronomy

Roganic Hong Kong has been at the forefront of sustainable dining since opening in 2019, holding both a MICHELIN Star and a MICHELIN Green Star for its dedication to ethical sourcing, local ingredients, and zero-waste cooking. The restaurant’s design, menu, and operations are seamlessly aligned under Simon Rogan’s vision of a fully sustainable dining ecosystem – a synergy now recognised on the global stage.

For reservations at Roganic, please visit website at HERE.

<<ENDS>>

ABOUT ROGANIC HONG KONG

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

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

Roganic Hong Kong is led by Executive Chef Oli Marlow, alongside Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole.

RESTAURANT INFORMATION

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

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

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

ABOUT THE RESTAURANT & BAR DESIGN AWARDS

Now in its 17th year, the Restaurant & Bar Design Awards celebrates the world’s most creative and inspiring hospitality interiors. The awards honour excellence in design and innovation across global hospitality venues, with past winners including leading international architects and designers. For full details on the 2025 winners, please visit restaurantandbardesignawards.com/awards-archive/2025.

ABOUT UMBEL RESTAURANTS

UMBEL, the restaurant group founded by chef Simon Rogan, is known for its award-winning restaurants with a strong farm-to-table ethos. With a portfolio spanning the UK, Malta, Hong Kong, and Thailand, UMBEL is home to some of the world’s most celebrated restaurants, which collectively hold ten Michelin stars and two Michelin Green Stars. In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within.

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

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

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

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

The group’s sustainability efforts led to both L’Enclume and Roganic Hong Kong receiving a Michelin Green Star in 2021. In 2022, UMBEL opened The Baker & The Bottleman, a bakery and natural wine bar in Hong Kong. In early 2023, the group expanded to Valletta, Malta, with the opening of ION Harbour by Simon Rogan, which, in 2024, became the first-ever restaurant on the island to receive two Michelin stars. In December 2023, the group expanded into Thailand, with the opening of Aulis Phuket, which received its first Michelin star in 2024.

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

In May 2024, UMBEL furthered its commitment to nurturing talent from within, with Tom Barnes’s solo restaurant, Skof, being the first supported venture. Since opening, Skof has also received the Best New Restaurant Award at the Good Food Guide 2024 and Newcomer of the Year at the Manchester Food & Drink Awards 2024, where Tom Barnes was also crowned Chef of the Year. Less than a year after opening, Skof earned its first Michelin star at the 2025 Michelin Great Britain awards.

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

RESTAURANT ACCOLADES & AWARDS – PAST AND PRESENT

Best New Restaurant – Foodie

Best New Foreign Restaurant – Time Out Hong Kong

Best New Restaurant of 2019 – Lifestyle Asia Hong Kong

Best Service – T Dining by Hong Kong Tatler 2019

Top 20 Restaurants of Hong Kong & Macau – T Dining by Hong Kong Tatler 2019

Best New Restaurant – T Dining by Hong Kong Tatler 2019

One Michelin Star – MICHELIN Guide Hong Kong Macau 2020 + 2021 + 2022 + 2023 + 2024

Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021

MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024

Best Sommelier – Roganic Hong Kong (Pierre Brunelli)

Sustainability Champion – Roganic Hong Kong (Ashley Salmon)

Travel & Leisure Asia 2023 + 2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong

Best Design – Vogue Hong Kong 2024

Harper’s Bazaar Hong Kong – Bazaar Elite List 2025 – Roganic Hong Kong

Best Sustainability Restaurant – Foodie Forks 2025

Restaurant & Bar Design Awards – Sustainability Design – Category Winner

請按此連結下載高解像度圖片

<<2025年10月 28日 – 香港>>  繼口利福及萬豪金殿中餐廳首次合作並推出「經典粵菜雙饗晚宴」獲得成功後，口利福主廚ArChan Chan (最近榮獲2025年「The Best Chef Awards」最佳廚師獎之一刀榮譽) 和米芝蓮一星中餐廳萬豪金殿行政總廚鄧家濠 (Jayson Tang) 將於今年11月再度呈獻僅此一晚的聯乘餐飲體驗。 這場限定晚宴將於2025年11月13日 (星期四) 於口利福舉辦，標誌著兩位粵菜大師第二次合作，共同探索中國美食的世界：粵味「四寶」 – 鮑參翅肚。

致敬粵味「四寶」

沿著香港的海岸，海風輕拂，昔日的小漁村因海而生，這片水域孕育了城市獨有的性格、飲食文化與世代生活。

海味貿易源遠流長，可追溯至十九世紀中期，當時香港逐漸崛起為連接中國與世界的重要港口。來自福建及廣東的商船滿載珍貴漁獲抵港，經過晾曬與鹽漬等工序後出售，使保存海產的技藝得以傳承並發揚光大。由此滋養出粵菜四寶——鮑魚、海參、花膠與魚翅。每款海味不僅蘊含精湛烹調技巧，更寄寓深遠寓意：鮑魚象徵富貴珍稀，海參寓意堅韌不拔，花膠代表滋補養生，魚翅則彰顯典雅尊貴。這些海珍佳餚成為香港餐飲文化的瑰寶，見證無數重要時刻與盛宴。

為傳承歷史，主廚ArChan和鄧師傅再度攜手，重新詮釋海洋珍寶，秉持對傳統的深厚敬意，並融入超越界限的創新思維。八道菜餐單中的每一道菜式都以現代視角頌揚粵菜文化的質感、象徵意義和精湛技藝。

主廚 ArChan 表示：「這次合作讓我們有機會重新探索定義我們廚師生涯的粵菜經典，而這些經典的食材在訴說著我們的根源，也體現了我們如何不斷進步。」

鄧師傅說：「粵味四寶承載著香港的風味和故事，這次我們以新的方式詮釋，在致敬這座城市歷史的同時，也為香港的餐飲業注入新的活力。」

11月13日假口利福舉辦饗宴
每位HK$1,688 + 10%

藤椒醬涼拌花膠

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小籠鮑

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柱侯豬婆參蘿蔔糕

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鮮蟹肉蟹粉乾撈素翅

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濃上湯扣鮑魚，鮑魚肝醬

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客家豉味花膠釀涼瓜

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日本遼參釀肉餅臘腸糯米飯，蝦汁

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楊「翅」甘露

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僅此一晚的粵味「四寶」晚宴將於2025年11月13日（星期三）假口利福 (中環伊利近街3-5號) 舉辦。晚餐於晚上6時起供應，每位價錢為HK$1,688+10％。請按此預訂或致電+852 2810 0860，盡享非凡粵菜美食之旅。

<<完>>

餐廳聯絡

地址：中環蘇豪伊利近街1-5號地舖

營業時間：星期一至星期日下午6時至凌晨12時

電話：2810-0860

電郵：info@holeefook.com.hk

網頁：https://www.holeefook.com.hk/

Instagram: @holeefookhk @blacksheeprestaurants @archan_n

關於口利福

口利福一直擔當著香港的新派粵菜先鋒，承載本土的飲食文化精神，將無數繁華夜生活的集體回憶玩味重現。輕鬆戲謔的店名「口利福」寓意「帶來口福」，憑著對廣東菜的無比熱愛與欣賞，打造精巧非凡的餐饗體驗，重新演繹傳統味道，帶來無限共鳴。

餐廳榮譽

• 全球50最佳發現餐廳
• Tatler Dining 2023 + 2024 + 2025 -香港最具影響力的20大餐廳
• Tatler Dining  -本地冠軍(ArChan Chan)
• 香港澳門米芝蓮指南2023 + 2024 + 2025– 推薦餐廳
• Travel & Leisure Asia 2023 + 2024 –香港最佳餐廳
• Tatler Asia 2024 + 2025–亞洲百大最佳餐廳
• 2025年「The Best Chef Awards」最佳廚師獎-一刀榮譽

關於口利福

口利福一直擔當著香港的新派粵菜先鋒，承載本土的飲食文化精神，將無數繁華夜生活的集體回憶玩味重現。輕鬆戲謔的店名「口利福」寓意「帶來口福」，憑著對廣東菜的無比熱愛與欣賞，打造精巧非凡的餐饗體驗，重新演繹傳統味道，帶來無限共鳴。

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 (亞洲 50 最佳 餐廳)及 La Liste (全球頂尖餐廳榜單)。

關於行政總廚陳潔盈 (ArChan Chan)

口利福從上而下徹底改造後，迎來新上任的行政總廚 ArChan (又稱亞陳)，聯同經驗豐富的廚師班底操刀烹調美饌，引領口利福展開魅力新一頁。主廚 ArChan 曾於海外修行達13年之久，踏足澳洲多間頂尖食府學藝，累積深厚歷練，現已成為全城唯一一位於高級粵菜廳掌舵的女總廚，在香港廚藝界獨當一面。

生於香港的主廚 ArChan，曾到墨爾本、新加坡兩大餐飲業蓬勃的城市發展事業，修煉廚藝同時開拓視野。經過超過10年來累積的一點一滴，她學會更注重食物選材與季節時令，於2021年踏上歸家回港之路。由她重新演繹的菜式，是對兒時經典的一番致敬，亦是對家的一份厚愛。這次回港揭開人生新一頁，她希望能一展所長，以創新菜式喚起大家的集體回憶，帶來種種驚喜。

關於萬豪金殿

香港JW萬豪酒店萬豪金殿於2021年起連續五年榮膺《香港澳門米芝蓮指南》一星殊榮，奠定其殿堂級粵菜餐廳的地位。餐廳以古典中式庭園為設計靈感，為食客獻上傳承經典、糅合現代風格的粵式佳餚。餐廳廚師團隊以傳統的烹調手藝配合當代本地飲食元素，每天提供即製點心、生猛海鮮及以名貴食材炮製的美饌，加上本地特級香茗及由品酒師精心挑選來自世界各地的美酒佳釀，為追求品味的食客締造殿堂級的餐饗體驗。

地址：香港金鐘道88號太古廣場香港JW萬豪酒店3樓

營業時間：星期一至五 中午12時至下午3時；晚上6時至10時｜星期六、日及公眾假期上午11時30分至下午3時；晚上6時至10時

聯絡電話：2810-8366

電郵地址：jwmarriott.hk@marriotthotels.com

網站：https://www.marriott.com/en-us/dining/restaurant-bar/hkgdt-jw-marriott-hotel-hong-kong/5308052-man-ho-chinese-restaurant.mi

Instagram：@jwmarriotthk @manhochineserestaurant @jaysontang4

關於中餐行政總廚鄧家濠

萬豪金殿由中餐行政總廚鄧家濠掌勺，他重新詮釋傳統粵菜文化，以經典的烹調手藝配合當代本地元素，為饗客匠心打造獨特的美食之旅。鄧師傅在香港土生土長，精心搜羅鄰近地區最新鮮及獨特的食材，包括選自本地農場的蔬菜和香料，以其烹調粵菜的知識與經驗把一道道經典菜式的精髓昇華演繹。

Please download high resolution images of Ho Lee Fook and Man Ho Chinese Restaurant at Here

<<28^th October, 2025 – Hong Kong>> Following the resounding success of their first collaboration, Chef ArChan Chan (recently awarded of One Knife Award by The Best Chef Awards 2025) of Ho Lee Fook and Chef Jayson Tang of one MICHELIN-starred Man Ho Chinese Restaurant reunite this November for a one-night-only culinary encounter. Taking place on Wednesday, 13 November 2025, at Ho Lee Fook, this exclusive dinner marks the second collaboration between the two Cantonese chefs exploring into the world of Chinese delicacies: “The Four Treasures” 鮑參翅肚 (abalone, sea cucumber, fish maw, and vegetarian shark fin).

A CONTEMPORARY TRIBUTE TO THE FOUR TREASURES OF CANTONESE CUISINE

Along Hong Kong’s storied shores, the scent of the sea lingers. Once a humble fishing village, the city’s connection to the ocean runs deep, shaping its identity, cuisine, and generations of livelihoods.

The dried seafood trade took root in the mid-1800s, when Hong Kong rose as a vital port linking China to the world. Merchant junks from Fujian and Guangdong brought prized catches to be dried, salted, and sold, turning preservation into a culinary craft that has endured for centuries. From this legacy came the “Four Treasures”, namely abalone, sea cucumber, fish maw, and shark fin, the jewels of Cantonese gastronomy. Each carries both mastery and meaning: abalone for prosperity, sea cucumber for resilience, fish maw for nourishment, and shark fin for refinement.

Honouring this history, Chef ArChan and Chef Jayson join hands once again to reinterpret these ocean treasures, with deep respect for tradition and imaginative new thinking that transcends boundaries. Each dish in the eight-course menu celebrates the textures, symbolism, and craftsmanship of Cantonese delicacy culture through a contemporary lens.

“This collaboration gives us the opportunity to revisit the Cantonese classics that have defined our journeys as chefs,” shares Chef ArChan Chan. “These ingredients are timeless – they speak to our roots and reflect how we continue to evolve.”

Chef Jayson Tang adds, “The Four Treasures carry the flavours and stories of Hong Kong. Interpreting them in a new way lets us honour the city’s past while bringing fresh energy to its dining scene.”

13^th November at Ho Lee Fook Only
HK$1,688 + 10% per person

Fish Maw, Green Sichuan Pepper Sauce

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“Xiao Long Bao”, Braised Abalone, Supreme Broth

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Sea Cucumber, Chu Hou Sauce, turnip cake

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Hairy Crab Meat & Roe, Vegetarian Shark Fin

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Braised Abalone, Abalone Liver Sauce

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Bitter Melon, Fish Maw, Salted Black Bean

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Sea Cucumber, Pork Patty, Preserved Chinese Sausage, Glutinous Rice, Prawn Sauce

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Vegetarian Shark Fin, Guava, Pomelo, Coconut

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The one-night-only collaboration dinner will take place on Wednesday, 13 November 2025, at Ho Lee Fook (G/F, 1–5 Elgin Street, SoHo, Central, Hong Kong). Dinner service begins at 6pm, priced at HK$1,688 + 10% per person. Reservations can be made here or by calling +852 2810 0860.

<<ENDS>>

RESTAURANT INFORMATION

Address – G/F, 1-5 Elgin Street, SoHo, Central, Hong Kong

Opening Hours – Monday – Sunday 6pm-12am (with an exception of Good Fortune Club happening every 1^st  Sunday of the month from 12-4pm)

Contact Number – 2810-0860

Contact Email – info@holeefook.com.hk

Website – https://www.holeefook.com.hk/

Instagram – @HoLeeFookHK @blacksheeprestaurants @archan_n

ABOUT HO LEE FOOK

MICHELIN-recommended Ho Lee Fook is a Chinese restaurant with a Hong Kong heart by Executive Chef ArChan Chan, a flag-bearer for the city whose cuisine and culture it represents, a vibrant celebration of late-night, neon-soaked sophistication. Meaning ‘good fortune for your mouth’, Ho Lee Fook brings to life a deep appreciation and passion for Cantonese cuisine with a boisterous experience steeped in heritage, grounded by our shared love of good food and great company.

RESTAURANT ACCOLADES

• 50 Best Discovery – Ho Lee Fook
• Tatler Dining Hong Kong – Top 20 Most Impactful Restaurant – Hong Kong – 2023 + 2024 + 2025
• Local Champion Award – Tatler Dining by Hong Kong Tatler (ArChan Chan)
• Recommended Restaurant – MICHELIN Guide Hong Kong Macau 2023 + 2024 + 2025
• Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong
• Tatler Asia 2024 + 2025  – Top 100 Restaurants of Asia
• The Best Chef Awards 2025 – One Knife 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.

MAN HO CHINESE RESTAURANT INFORMATION

Address – 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty

Opening Hours – Monday – Friday 12pm-3pm, 6pm-10pm; Saturday, Sunday and Public Holiday 11:30am-3pm, 6pm-10pm

Contact Number – 2810-8366

Contact Email – jwmarriott.hk@marriotthotels.com

Website – HERE

Instagram – @jwmarriotthk @manhochineserestaurant @jaysontang4

ABOUT MAN HO CHINESE RESTAURANT

Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong promises diners an elevated culinary journey through time, presenting refined Cantonese dishes from one generation to another. The unparalleled Chinese fine dining destination is awarded one-star from the coveted MICHELIN Guide Hong Kong Macau for five consecutive years since 2021. Man Ho Chinese Restaurant serves lunch and dinner daily, offering authentic Chinese fare, homemade dim sum, live seafood and premium Chinese specialties. Pair the refined dishes with an extensive variety of tea sourced locally and a wide range of quality wines from around the world thoughtfully selected by the restaurant’s expert sommelier. Private dining rooms with views are available to cater to different kinds of social events and intimate gatherings.

ABOUT EXECUTIVE CHINESE CHEF JAYSON TANG

Man Ho Chinese Restaurant is helmed by Executive Chinese Chef Jayson Tang, who has almost two decades of culinary expertise under his belt specialising in traditional Chinese cuisine. As a Hong Kong native, he takes an authentic yet contemporary approach to Chinese cuisine, and infuses the menu with local culinary culture and sources the freshest and unique ingredients, including herbs and vegetables harvested at local farms, to present the original flavours with refined skills.

請按此下載 LOUISE 及 LA TERRACE BY LOUISE高解像度照片

【2025年10月27日 – 香港】 位於PMQ元創方一棟兩層樓高歷史建築的米芝蓮一星法國餐廳 Louise 推出煥然一新的週末午市餐單，於餐廳翠綠的La Terrace by Louise 陽台及優雅的樓上主用餐區內供應。全新餐單專為親朋好友歡聚而設計，融合了法式的窩心與精湛廚藝，將今季的特色與廣受歡迎的Louise招牌美食完美融合。

專為分享而設的週末午市餐單

Louise 的週末午餐定價每位HK$ 688 + 10%，先以豐盛的分享式前菜 (Pleasures of Sharing) 揭開序幕，美食包括時令的「La Lune」生蠔、餐廳招牌的經典鵝肝醬配波特酒凍和牛油麵包，以及味道清新的鹿兒島油甘魚刺身配青蘿蔔和柚子胡椒。

同樣地，第二道菜 (Luxury of Choices) 亦加入了多款全新的窩心時令美食，如辣肉腸三文治（另加HK$ 48），以來自 Xavier Fromagerie 的 Saint-Nectaire 芝士及Louise以豬肩肉、裡肌肉和五花肉自家製作的肉腸層層疊而成。其他選擇包括味道香濃的日式大分縣溏心蛋配黃葡萄酒泡沫、脆煙肉、蒜香麵包粒和perigeux黑松露汁油封洋蔥；以及充滿地中海風味的自家製貝殼粉（另加HK$ 88）配西西里紅蝦他他及龍蝦湯等。

第三道菜 (Feels like Home) 則為客人帶來家的感覺的經典窩心美食和全新時令菜餚式。選擇包括招牌烤香港三黃雞配新潟米飯、肉嫩多汁的澳洲黑安格斯肉眼牛扒配貢布胡椒醬（每位另加HK$148），以及全新推出的香煎手釣魚獲配麵包粒、椰菜和日式白蘿蔔。

全新體驗以Sweet Memories內的甜點寫下完美句號 — 選擇包括由新任主廚Eve Minialai精心打造的三款法式甜點：輕盈的 Île Flottante 配開心果、榛子和雲尼拿雪糕；以羅勒雪葩、檸檬忌廉及蛋白脆餅製作而成的阿瑪菲檸檬（Amalfi Lemon Givre）；以及全新的暖朱古力撻梳乎厘配可可碎雪糕和鹽之花等。

適合配搭各種不同心情的任飲套餐

Louise 為充滿儀式感的週末早午餐體驗帶來兩款不同的兩小時無限暢飲套餐，為大餐增添樂趣。客人可以選擇包含了Crémant de Loire氣泡酒、侍酒師每週精選葡萄酒及Espresso Martini、Negroni和Spritz等經典雞尾酒的Timeless 無限暢飲套餐 (HK$488 + 10%）；以及包含了Billecart-Salmon Réserve Brut 香檳、優質烈酒以及集合了Margarita和Bloody Mary等豐富雞尾酒選擇的Fancy無限暢飲套餐（HK$668 + 10%）。

Louise週末早午餐於每個星期六及星期日的中午12時 至下午 2時30分供應。無論是在陽光充沛的戶外陽台，還是在精緻的樓上主用餐區，Louise 的早午餐都能完美展現法式餐飲優雅而親切、時令又永不過時的烹飪精髓。全新餐單邀請客人在悠閒的午後盡情分享和探索，感受 Louise 透過香檳和雞尾酒帶來最真誠的款待。 請按此查閱全新週末午市餐單的完整版。

在家慶祝感恩節：期間限定禮盒 (11月21-30日)

與 Louise 精心策劃的感恩節禮盒一同慶祝佳節。禮盒為輕鬆在家享用或送禮而設，包括 Louise 的招牌著名烤香港三黃雞，這款雞最近更在世界權威美食網站 EATER上獲得推介。 感恩節禮盒選擇包括：

• Louise 著名烤香港三黃雞 | 新潟米飯 | 沙律菜 | 雞汁 | 紅酒：Domaine Henri Delagrange Bourgogne Hautes Cote de Beaune Rouge — 港幣1,688元
• Louise 著名烤香港三黃雞 | 新潟米飯 | 沙律菜 | 雞汁 | Krug Grande Cuvée 173rd edition — 港幣3,088元
• Louise 著名烤香港三黃雞烤香港黃雞 | 新潟米飯 | 沙律菜 | 雞汁 | 馬德蓮蛋糕禮盒 (5件) — 港幣1,188元

預訂及取貨：

感恩節禮盒將於11月21日至30日供應。客人敬請提前至少12小時預訂，可電郵至 info@louise.hk 或 WhatsApp 至 +852 5722 3269。所有訂單僅限於中環 PMQ 的 Louise 餐廳自取。

《完》

關於LOUISE及LA TERRACE BY LOUISE

餐廳位於香港元創方（PMQ）的兩層高歷史古蹟內，被花園圍繞，是佳民集團創辦人黃佩茵（Yenn Wong）及大廚 Julien Royer 二人的「心血結晶」。大廚 Royer 在新加坡的餐廳 Odette得到米芝蓮三星榮譽，亦於 2019 年被選為「亞洲 50 大餐廳」的榜首餐廳。 得獎建築師傅厚民 （André Fu）把把兩層高的歷史建築改造成別緻舒適的空間，帶來時尚家居感覺。賓客可在下層全新揭幕的La Terrace by Louise享受美味休閒餐飲。或移步至上層餐廳品嚐精緻的米芝蓮美食。

La Terrace by Louise為米芝蓮一星餐廳Louise之全新附屬餐飲概念，由行政主廚Loïc Portalier領航。La Terrace by Louise以優質的時令食材融合法式烹飪技藝，讓客人於品味法式經典美食的同時，也能享受輕鬆愜意的用餐體驗。不論是想在下班後淺酌放鬆，還是與朋友相聚，客人都可以沉醉於La Terrace by Louise的豪華優雅酒廊或戶外庭園的愜意氛圍中，品味迷人的法式風味。

餐廳聯絡 – LOUISE 及 LA TERRACE BY LOUISE

地址: 香港中環鴨巴甸街35號PMQ元創方

營業時間:

星期四至日 – 中午 12 時至晚上11 時

星期一至日- 晚上6 時 30分至晚上11時

周末早午餐: 星期六及日– 中午 12 時至下午 2 時 30 分

Whatsapp: +852 5722 3269

電郵: info@louise.hk

官方網站: https://www.louise.hk/

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

Please click here to download Louise and La Terrace by Louise’s high resolution images

[27^th October, 2025 – Hong Kong] LOUISE, the One MICHELIN-starred French restaurant set within a two-storey heritage house at PMQ, is delighted to unveil its refreshed weekend lunch menu, now served across both the verdant La Terrace by Louise and the elegant upstairs main dining room. Designed for convivial gatherings, the menu combines French comfort with refined technique, balancing seasonal highlights with beloved Louise signatures.

In addition, Louise introduces an exclusive Thanksgiving offering – limited-time Thanksgiving Gift Boxes available from 21-30 November, perfect for celebrating the holiday at home with family and friends.

A WEEKEND LUNCH FEAST DESIGNED FOR SHARING

Priced at HK$688 + 10% service charge per guest, Louise’s weekend lunch begins with a generous spread of appetisers to share for the first course (Pleasures of Sharing). Guests can enjoy seasonal “La Lune” oysters, the house-favourite classic Foie Gras Terrine with port wine jelly and brioche, refreshing Kagoshima Hamachi Crudo with green meat radish and yuzu kosho

For the second course (Luxury of Choices), this season also introduces indulgent additions: the Spicy Sausage Sando (+ HK$48) layered with Saint-Nectaire cheese from Xavier Fromagerie and Louise’s homemade sausage made with pork shoulder, loin and belly; the rich and elegant soft-boiled Japanese Oita Egg, a soft boiled egg with vin jaune espuma, crispy bacon, garlic croutons, confit onions with perigueux sauce and black truffle; and Homemade Cavatelli (+ HK$88) with Sicilian red prawn tartare and lobster bisque, celebrating the depth of Mediterranean flavours.

For the third course (Feels like Home) guests may choose from comforting classics and new seasonal dishes. Options include the signature Roasted Yellow Chicken with Niigata Rice, a succulent Australian Black Angus Ribeye with kampot pepper sauce (supplement +HK$148 per person), and the new Line-Caught Fish Meuniere served with croutons, cabbage and Japanese kabu turnip.

The experience concludes with Sweet Memories – a trio of French desserts crafted by new Head Pastry Chef Eve Minialai, such as the ethereal Île Flottante topped with pistachio, hazelnut, and Vanilla Ice-Cream; the newly introduced Amalfi Lemon Givre with basil granite, citrus cremeux and meringue; and also another newly introduce the decadent Warm Chocolate Tart Souffle served with cocoa nibs ice cream and fleur de sel. The full new weekend lunch menu can be viewed HERE.

A FREE-FLOW DRINKS PACKAGE FOR EVERY MOOD

Louise elevates the weekend ritual with two-hour free-flow options. Guests may choose the Timeless Package (HK$488 + 10%), featuring Crémant de Loire, sommelier’s weekly wine selection, and classic cocktails including Espresso Martini, Negroni, and Spritz. For a more indulgent experience, the Fancy Package (HK$668 +10%) includes Billecart-Salmon Réserve Brut Champagne, premium spirits, and an extended cocktail menu with brunch favourites like the Margarita and Bloody Mary.

Weekend brunch is served every Saturday – Sunday from 12:00 pm to 2:30 pm. Whether on the sun-dappled terrace or in the refined upstairs dining room, Louise’s brunch captures the warmth of French dining – elegant yet familiar, seasonal yet timeless. The menu encourages leisurely afternoons of sharing and discovery, accompanied by Champagne, cocktails, and the genuine hospitality that defines Louise.

THANKSGIVING AT HOME: LIMITED TIME GIFT BOXES (21-30 NOVEMBER)

Celebrate the season with Louise’s curated Thanksgiving Gift Boxes, designed for effortless at-home indulgence and thoughtful gifting featuring Louise’s signature Roasted Hong Kong Yellow Chicken, also recently featured on EATER at HERE.

Gift Box Options:

• Roasted Hong Kong Yellow Chicken | Niigata Rice | Green Salad | Chicken Jus | Red Wine: Domaine Henri Delagrange Bourgogne Hautes Cote de Beaune Rouge — HK$1,688
• Roasted Hong Kong Yellow Chicken | Niigata Rice | Green Salad | Chicken Jus | Krug Grande Cuvée 173rd edition — HK$3,088
• Roasted Hong Kong Yellow Chicken | Niigata Rice | Green Salad | Chicken Jus | Madeleine Box (5 pieces) — HK$1,188

Pre-order & Collection:

The Thanksgiving Gift Boxes will be available from 21-30 November. Guests are kindly requested to place their orders at least 12 hours in advance by emailing info@louise.hk or sending a WhatsApp message to +852 5722 3269. All orders are available for pick-up only from Louise at PMQ, Central.

<<END>>

ABOUT LOUISE AND LA TERRACE BY LOUISE

Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 with his three-MICHELIN starred Singapore restaurant Odette.

Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining anddrinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.

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

RESTAURANT INFORMATION – LOUISE

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

Opening hours:

Monday & Friday – Sunday – 1200pm – 1100pm

Tuesday – Thursday – 630pm – 1100pm

Weekend Lunch: Saturday – Sunday – 1200pm – 2:30pm

Whatsapp – +852 5722 3269

Email –info@louise.hk

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

請按此下載 THE BAKER & THE BOTTLEMAN高解像度圖片

《2025年10月22日 — 香港》 今年11月，香港備受歡迎的英式烘焙坊及葡萄酒吧 The Baker & The Bottleman 將首次舉辦聯乘烘焙活動。 由11月1日至15日， 首席烘焙師Helene Ng 將攜手備受讚譽的意大利糕點師、《Tatler Dining Hong Kong》2024 年度最佳糕點廚師Fabio Bardi，於位於灣仔利東街的烘焙店推出三款限定聯乘烘焙產品。 客人可體驗由首席烘焙師Helene和糕點師Fabio的共同創造力，將意大利的奢華與現代英國工藝完美融合。

The Baker & The Bottleman 的首席烘焙師 Helene Ng表示：「我一直喜歡創作既熟悉又充滿驚喜的糕點。我與主廚Fabio合作非常愉快，因為我們都熱衷於透過烘焙連接不同的文化。這次合作讓我們有機會以充滿樂趣的方式融合各自的風格。」

The Baker & The Bottleman 限定創意烘焙

是次合作將推出三款限時烘焙食品，展現兩位廚師對經典烘焙妙趣橫生的重新詮釋，充滿魅力。

• 椰子班蘭Maritozzo（HK$35）——鬆軟的橄欖油麵包夾上香氣撲鼻的班蘭咖椰醬，加上淡淡的椰子香緹醬，頌揚Fabio的意大利血統和Helene的熱帶風味烘焙靈感。
• 椰棗太妃糖曲奇（HK$55）— 鬆軟而耐嚼的曲奇上點綴著椰棗、濃郁的朱古力和焦糖塊，重新詮釋經典冬季布丁。
• 煙肉蒜香英式鬆餅（HK$28）－ 鬆軟的英式鬆餅帶有濃濃的奶油香，鋪上煙燻煙肉，帶有淡淡蒜香和歐芹香氣，向英國的傳統鹹點致敬。

主廚 Fabio Bardi表示：「Maritozzo是我創業時非常喜歡的一款甜點。這次與Cheffe Helene合作，以班蘭葉和椰子的風味重新詮釋它，帶給我極大的啟發。我深信我們的全新創作體現了香港的精神：傳統與創新口味交融，充滿樂趣。」

關於 The Baker & The Bottleman 首席烘焙師Helene Ng

身為The Baker & The Bottleman的首席烘焙師，Helene Ng以時令食材，融合經典的歐洲技藝與本地靈感設計烘焙店的時令餐單。Helene曾於紐約烹飪教育學院 (Institute of Culinary Education) 和瑞士洛桑酒店學院 (École Hôtelière de Lausanne) 接受培訓，並在紐約的The NoMad、香港的NUR和VEA以及墨爾本的Bistro Guillaume等全球知名餐廳磨練技藝。自2022年加入 The Baker & The Bottleman以來，她一直倡導手工烘焙技藝，指導年輕烘焙師，並創建了一個既鼓勵創造力又注重可持續發展的項目。

關於糕點廚師 Fabio Bardi

意大利籍的Fabio Bardi為TOZZO的前創辦人兼糕餅總廚，擅長將經典的歐洲風味與現代風味融合，曾獲【Tatler Dining Hong Kong】 評選為2024 年度最佳糕餅主廚。於意大利撒丁島 (Sardinia) 一個餐飲家庭中長大的Fabio Bardi自小對烹飪充滿熱誠。他曾於紐約市標誌性的意大利機構San Domenico累積工作經驗，並於巴黎的 Ladurée進一步掌握製作糕餅的技巧。後來，Fabio先後於香港的8 ½ Otto e Mezzo Bombana、大阪康萊德酒店及倫敦The Lanesborough Hotel工作。之後，Fabio加入了佳民集團旗下米芝蓮一星餐廳Estro擔任糕餅主廚，然後於中環大館開設了TOZZO。TOZZO為一間新派甜品咖啡室，除了推崇意大利的 Maritozzo外，亦提供一系列創意鹹點及甜味美食。

The Baker & The Bottleman x Fabio Bardi 聯乘活動詳情

• 日期：2025年11月1日至15日
• 供應時間：每日出爐時間
• 地點：The Baker & The Bottleman

顧客亦可即前往 The Baker & The Bottleman官方網站預訂聯乘限定烘焙系列。

《完》

關於The Baker & The Bottleman

The Baker & The Bottleman體現創辦人Simon Rogan的精神，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。

The Baker & The Bottleman 店舖資料

地址: 香港灣仔皇后大道東200號利東街G14-15地下及 F15A 1樓

網站: https://thebakerandthebottleman.hk/

Email: Hello@tbtb.hk

Facebook 專頁: www.facebook.com/TheBakerandTheBottleman

Instagram 帳戶: @TheBakerandTheBottleman

營業時間

烘焙店 – 堂食/外賣

三文治、烘焙食品、蛋糕及甜點：上午8時至晚上9時

三文治 + 飲品午餐套餐 (HK$98)：上午11時至下午2時30分

餐廳 – 入座/預訂

全天餐單：中午12時至下午2時30分及晚上6時至晚上9時30分

午餐套餐 (HK$168)：中午12時至下午2時30分

網上預訂：https://thebakerandthebottleman.hk/

From 25–31 October, celebrate the season with two playful Halloween bakes; from 1–15 November, experience the combined creativity of Chefs Helene and Fabio in a milestone bakery collaboration uniting Italian indulgence with modern British craftsmanship

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<<22^nd October 2025 – Hong Kong>> Hong Kong’s beloved British bakery and neighbourhood restaurant,  The Baker & The Bottleman, ushers in the festive season with a duo of Halloween specials from 25–31 October 2025, followed by its first-ever bakery collaboration this November. From 1–15 November 2025, Head Baker Helene Ng joins hands with acclaimed Italian pastry chef and former Tatler Dining Pastry Chef of the Year, Fabio Bardi, to present three exclusive creations, available daily during bakery hours in Wan Chai.

“I’ve always loved creating pastries that feel familiar yet surprising. Working with Chef Fabio has been such a joy because we’re both passionate about connecting cultures through baking. This collaboration gave us the chance to combine our styles in ways that feel playful and indulgent,” says Helene Ng, Head Baker at The Baker & The Bottleman.

Halloween & Autumn Specials at The Baker & The Bottleman

From 25 – 31 October, the bakery will launch a limited-time pair of spooky-season treats, crafted to celebrate autumnal flavours and a touch of whimsy:

• Raspberry Chocolate Slice (HK$45/pc) – A tangy raspberry curd baked onto a chocolate shortbread base, finished with a handmade “ghost” topper – Italian meringue hand-piped and baked low and slow overnight for a delicate crunch.
• Pumpkin Cheesecake Tart (HK$45/pc) – A striking chocolate sable tart shell (made with extra-dark black cocoa) crimped at the edges, filled with pumpkin frangipane and baked until just set, then crowned with spiced pumpkin cheesecake mousse and a playful “bat” topper.

Exclusive Collaboration with Chef Fabio Bardi at The Baker & The Bottleman

From 1 – 15 November, the collaboration will spotlight both chefs’ flair for playful reinterpretations of classics, expressed through three limited-time bakes:

• Coconut Pandan Maritozzo (HK$35) – A soft, olive oil-enriched bun filled with fragrant pandan kaya cream and topped with light coconut chantilly, celebrating Fabio’s Italian roots and Helene’s tropical inspirations.
• Sticky Date Toffee Cookie (HK$55) – A chewy cookie studded with sticky dates, a rich blend of chocolates and caramel chunks, reimagining the comfort of a classic winter pudding.
• Savoury Bacon & Garlic Scone (HK$28) – A fluffy, buttery scone layered with smoky bacon and lifted by hints of garlic and parsley, a hearty nod to British savoury traditions.
• The Baker & The Bottleman x Fabio Bardi Set (HK$108 or HK$138 with Tote Bag) – this set includes all 3 items from the collaboration

“Maritozzo is a pastry that’s very close to my heart from my previous venture, and reinterpreting it with Cheffe Helene through the flavours of pandan and coconut has been incredibly inspiring. I believe our creations reflect the spirit of Hong Kong itself; a meeting of traditions and tastes, always with a sense of fun,” shares Chef Fabio Bardi.

About Cheffe Helene Ng

As Head Baker at The Baker & The Bottleman, Helene Ng leads the bakery’s seasonal, ingredient-driven menus that blend classic European techniques with local inspirations. Trained at New York’s Institute of Culinary Education and École Hôtelière de Lausanne, she has honed her craft at globally recognised kitchens including The NoMad in New York, NUR and VEA in Hong Kong, and Bistro Guillaume in Melbourne. Since joining The Baker & The Bottleman in 2022, she has championed artisanal craftsmanship, mentoring young bakers and creating a programme that celebrates both creativity and sustainability.

About Chef Fabio Bardi

Italian-born Fabio Bardi, previously the Chef-Founder of TOZZO, is celebrated for his contemporary interpretations of Italian pastries and was named Tatler Hong Kong’s Best Pastry Chef 2024. Raised in Sardinia in a family of restaurateurs, his career spans the kitchens of San Domenico in New York, Ladurée in Paris, 8½ Otto e Mezzo in Hong Kong, Conrad Osaka, and London’s Lanesborough Hotel. He gained further acclaim as Executive Pastry Chef of One MICHELIN-starred ESTRO before founding TOZZO in Tai Kwun, a pastry café that celebrates the Italian maritozzo alongside inventive savoury and sweet creations.

For online purchases or orders, please visit The Baker & The Bottleman’s website at HERE.

<<ENDS>>

About The Baker & The Bottleman

True to Simon Rogan’s ethos, 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 Baker & The Bottleman uses traditional artisanal techniques and flavours giving a strong British heritage to each baked item.

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 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

Email: Hello@tbtb.hk

Facebook Page – www.facebook.com/TheBakerandTheBottleman

Instagram: @TheBakerandTheBottleman

Opening Hours

BAKERY – Eat In / Takeaway

Sandwiches, Bakes, Cakes & Sweet Treats: 8am – 9pm

Sandwich + Drink Lunch Offer (HK$98): 11am – 2.30pm

NEIGHBOURHOOD RESTAURANT – Walk-In / Book A Table

All Day Menu: 12pm – 2.30pm & 6pm – 9.30pm

Set Lunch (HK$168): 12pm – 2:30pm

Order & Shop Online – https://thebakerandthebottleman.hk/