<<21st October, 2025 – Hong Kong>> This Autumn from now – 30 November, Ming Pavilion at Island Shangri-La invites guests to celebrate the arrival of hairy crab season, one of the most anticipated culinary highlights of the year. Renowned for its rich, golden roe and delicate sweetness, the hairy crab is a true seasonal delicacy – and at Ming Pavilion, it takes centre stage in a menu that beautifully captures the essence of Fujian cuisine.
In homage to the restaurant’s Minnan culinary roots, Executive Chef Jack Lam presents an exquisite à la carte selection and a Seasonal Hairy Crab Set Menu (7 courses with a total of 10 dishes at HK$988 + 10% per person), thoughtfully crafted to highlight the crab’s natural richness and delicate texture.
A LA CARTE SPECIALS – FLAVOURS OF THE CRAB SEASON
Yongchun Aged Vinegar Hairy Crab Terrine (HK$128) – A refreshing, tangy appetiser that balances umami-rich crab meat with the subtle acidity of aged vinegar.
Hot and Sour Dragon Claw Fungus (HK$88) – a light and invigorating starter with a bright, zesty finish.
Xiamen-Style “Popiah” with Hairy Crab Meat (HK$388) – A Fujian home-style delicacy elevated by the crab’s luxurious roe.
Fresh Crab Meat Thick Soup with Tofu and Spring Onion (HK$158) – A comforting, aromatic blend of crab meat and tofu in a flavorful broth.
Steamed Whole Hairy Crab (150g) (HK$128) – the season’s most coveted delicacy, served simply to highlight its natural sweetness.
Braised Tofu with Hairy Crab Meat and Scallop (HK$328) – Silky tofu and premium scallops enriched with crab essence, harmonizing land and sea.
Stir-Fried Fuzhou-Style ‘Shan Su’ Vegetable with Hairy Crab Roe (HK$238) – a light and elegant dish infused with the freshness of the season.
Wok-Fried Hairy Crab Roe with Crispy Rice Noodles (HK$328) – an indulgent favourite combining crunchy noodles and creamy roe, finished with aromatic wok hei.
Bird’s Nest with Coconut Milk Terrine (HK$108) -s a delicate and refreshing dessert that ends the meal on a graceful note.
THE SEASONAL HAIRY CRAB SET MENU
For those seeking a curated dining experience, the Seasonal Hairy Crab Set Menu (HK$988 + 10% per person) showcases a refined progression of dishes that highlight the crab’s natural sweetness and depth of flavour.
The menu begins with the Yongchun Aged Vinegar Hairy Crab Terrine, followed by the Fresh Crab Meat Thick Soup with tofu and spring onion, a comforting prelude to the Braised Tofu with Hairy Crab Meat and Scallop. Seasonal greens shine in the Fuzhou-Style Stir-Fried ‘Shan Su’ Vegetable with Hairy Crab Roe, leading to the centrepiece of the experience – a perfectly Steamed Whole Hairy Crab (150g). The meal continues with the Wok-Fried Hairy Crab Roe with Crispy Rice Noodles and concludes on a refreshing note with the Bird’s Nest with Coconut Milk Terrine.
Each course reflects Ming Pvilion’s dedication to authenticity, precision, and balance – hallmarks of the restaurant’s Fujian culinary heritage. For bookings at Ming Pavilion, please visit website at HERE.
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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.
於 Torikaze Hong Kong 用餐是一場多重感官的餐飲體驗。紀州備長炭（以紀伊半島橡木製成的備長炭）由一代傳一代的工匠耗時兩週精心製作而成，原始香氣在空氣中縈繞著。簡潔的空間裡，開放式烤架發出輕柔的嘶嘶聲和劈啪聲。每一串烤肉都在閃閃發光，令人心生期待，其風味和質感均彰顯著廚師們一絲不苟的傳統燒烤技藝。光線的交織、炭火的溫度，以及灰燼的餘暉，結合營造出既私密又迷人的氛圍。
精緻的環境及周到的服務細節
Torikaze Hong Kong 的設計靈感來自對日本精緻之美的推崇，以及對火窯材質的運用。時尚的用餐空間以可容納 16 人的 U 形吧台為中心，另設有兩間貴賓房，讓客人可以享有私密的私人空間。室內裝潢的細節包括以手工燒製的木牆、散發著柔和金屬光澤的深色陶瓷地磚，以及精心製作而成的和紙百葉窗，將香港的城市景色過濾成光影交織的影像。
Torikaze 香港午市及晚市精選美食
Torikaze Hong Kong 精心設計的午餐體驗（定價HK$350 至HK$480）將舒適感與專業的烤雞串技藝完美融合。餐單上的家常日式美食包括親子丼（嫩雞肉和雞蛋在米飯上慢燉而成）、雞肉碎丼（用調味雞肉碎烹製而成的美味佳餚）、七味烤雞肉飯，以及雞湯素麵（以細麵搭配白湯）。午市餐單上的菜式全部經過精心設計，以展現當季最新鮮的食材，因此菜式將會根據季節的變化而有所不同。
除了「廚師發辦」外，Torikaze Hong Kong 還供應一系列晚市精選單點串燒，讓客人按自己的喜好製訂自己的用餐體驗。串燒款式包括經典雞肉串、珍稀內臟、時令蔬菜和特色菜品，每道菜都以備長炭精心烤製而成，與套餐一樣精緻考究。最後，客人還可以點選限量供應的追加美食，包括濃郁的雞湯、特色蓋飯和烤雞拉麵等。最後以米飯和甜點作結，讓客人對池川先生標誌性的風格留下難忘的印象。
Torikaze Hong Kong 由星期一至星期六營業（逢星期日休息），供應午餐和晚餐（晚餐分兩段時間，分別為下午6時和下午8時30分）。如需預訂 ，請瀏覽網站到或致電+852 3501 8585與餐廳聯絡。
(20th October, 2025 – Hong Kong) This mid October, Torikaze Hong Kong opens at Forty-Five, LANDMARK, bringing the spirit of Tokyo yakitori to Central. The restaurant marks the Hong Kong debut of Chef Yoshiteru Ikegawa, one of Japan’s most respected yakitori masters, and joins Leading Nation Hospitality’s award-winning collection of dining concepts including one MICHELIN-starred Cristal Room by Anne-Sophie Pic, WAGYUMAFIA, Cardinal Point, TheDiplomat, MICHELIN-recommended The Merchants and more.
As the international brand within the Torishiki ICHIMON, Torikaze preserves the tradition of Tokyo-style binchotan grilling while introducing subtle innovations for Hong Kong. Often credited with elevating the genre through discipline and focus, Ikegawa is known for a level of demand that makes seats at his counters among the hardest to secure in Japan. Each skewer is prepared over high heat, close to the fire pure binchotan charcoal, where smoke, heat, and timing are calibrated by intuition to create a rare, fully sensorial encounter.
As of September 2025, the Torishiki ICHIMON group comprises 13 yakitori restaurants across Japan and overseas, including New York City and Shanghai, with Hong Kong opening this October. Within the group: Torishiki (opened 2007) earned one MICHELIN star in 2011; Torien in New York City is the only yakitori restaurant in New York awarded with one MICHELIN star; Torisaki in Kyoto holds one MICHELIN star; and Toriyaki Ohana is MICHELIN-recommended. Earning a star was not the goal for Ikegawa, “ The true value is when someone thinks, ‘I want to go there at least once in my life.”
Tradition and Authenticity
Torikaze is guided by Yakitori-dō (“the Way of Yakitori”), Ikegawa’s approach that seeks technical perfection and presence of mind. After a rigorous apprenticeship at Toriyoshi in Nakameguro, Tokyo, Ikegawa built a legendary legacy grounded in respect for the ingredient and the guest. The house motto, “one skewer, one lifetime,” reflects the belief that every skewer is a singular, unrepeatable encounter that demands absolute focus. Torikaze follows Torishiki’s celebrated ethos: humble chicken cuts and seasonal vegetables are elevated through balance, touch, and restraint, preserving the spirit of Tokyo yakitori in every bite. Each bite, whether you prefer classic cuts or charred vegetables, reveals the thoughtful skill behind each flame, preserving the spirit of Tokyo yakitori in every mouthful.
Guests may also discover limited-quantity omakase add-ons, from a soulful finish of white chicken soup to specialty rice bowls and grilled chicken ramen, crafted in small batches and presented mid-meal for moments of quiet surprise.
Lineage and Leadership Handpicked as Chef Ikegawa’s disciple, Hong Kong’s Head Chef Ryo Matsui channels decades of mastery into Torikaze’s first Hong Kong outpost. In 2007, Ikegawa opened Torishiki in Meguro, where his unwavering dedication to each skewer shaped a new era in Japan’s food culture; as his apprentices carried forward this legacy, “Torishiki ICHIMON” was born in 2023— and this fall, Torikaze ushers in a new chapter in Hong Kong. Matsui’s journey, deeply intertwined with meticulous mentorship and Tokyo’s elite yakitori kitchens, ensures each skewer continues the vision and discipline defined by Chef Ikegawa — making every dish more than a meal, but a living tribute to authentic yakitori tradition. Every skewer at Torikaze Hong Kong is a reflection of this deep inheritance—crafted with patient devotion, refined precision, and quiet passion—inviting guests to experience not only outstanding craftsmanship but also a living connection to the spirit of authentic yakitori tradition.
Technique and Precision From selecting the bird which currently features the famed local Hong Kong Three Yellow Chicken, the imported Japanese chicken innards to the final turn over Kishu binchotan, every step is purposeful. At the U-shaped 16-seat counter, guests witness the rhythm of the grill as heat, seasoning, and rotation are adjusted for each cut – never one-size-fits-all. The result is definition and depth in every piece, a narrative of texture and temperature that can only be achieved by true mastery.
Restaurant Design: A Calm, Immersive Setting in the Heart of The LANDMARK, Central
The Moment the Charcoal Catches Fire, A Story Begins Dining at Torikaze is a multisensory experience. The primal scent of Kishu binchotan (the highest quality and most expensive hard charcoal available anywhere in the world that has a long-lasting flame and cooks ingredients delicious to the core), ubame oak from the Kii Peninsula, lingers in the air – charcoal painstakingly crafted over two weeks by generations of artisans. Within the sleek space, the gentle hiss and crackle of the open grill build anticipation, as each skewer arrives glistening, its flavour and texture a testament to meticulous grilling. The interplay of light, the warmth of charred wood, and the glow of the embers create an atmosphere that is at once intimate and captivating.
Refined Setting and Thoughtful Details Torikaze’s design draws from Japan’s reverence for subtle beauty and materials shaped by fire and kiln. The sleek space centers on the U-shaped counter for 16, complemented by two discreet private rooms that prioritise intimacy and observation. Details include hand-charred timber walls, dark ceramic floor tiles with a muted metallic sheen, and crafted washi-paper window shutters that filter Hong Kong’s city light into a play of shadow and glow.
Curated Culinary Offerings at Torikaze Hong Kong – Lunch & Dinner
Torikaze offers a thoughtfully curated selection of lunch experiences (HK$350 – 480), balancing comfort with the expertise of yakitori craft. Guests may choose from home-style favourites such as Oyakodon, tender chicken simmered with egg over rice; Chicken Mince Don, a savoury bowl of seasoned minced chicken; Seven Yakitori with Rice, or Chicken Soup with Somen, a delicate white broth with thin noodles. Lunch offerings are guided by the changing seasons, with menus thoughtfully adapted to showcase the freshest ingredients at their peak.
Dinner unfolds as an Omakase Experience (HK$780 +10% per guest), moving through a procession of signature skewers and plates that highlight classic yakitori techniques such as tare-basting, shio seasoning, and binchotan grilling. Guests encounter a coveted array of cuts with the famed local Three Yellow Chicken used and innards imported from Japan – chicken oyster, tenderloin, neck, wing, thigh, gizzard, heart, liver, tail, and the famed tsukune meatball – each treated individually to draw out nuanced textures and flavours. Seasonal vegetables, specialty offal, and composed hot dishes are woven into the progression, along with seasonal palate cleansers.
Beyond omakase, Torikaze also offers a curated à la carte selection of skewers for dinner, allowing guests to tailor their experience. These include classic chicken cuts, prized offal, seasonal vegetables, and specialty items, each grilled over binchotan with the same precision and respect as the set menu. To conclude, guests may opt for limited-quantity add-ons, including soulful Chicken Soup, Specialty Rice Bowls, and Grilled Chicken Ramen, prepared in small batches for a personal touch. The journey culminates in a final rice course and dessert, leaving an indelible impression rooted in Ikegawa’s signature style.
For reservations, please visit website at HEREor call the restaurant directly at +852 3501 8585. Torikaze Hong Kong is opened from Monday – Saturday (closed on Sundays) for lunch and dinner (2 periods for dinner at 600pm and 830pm).
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About Torikaze Hong Kong
Torikaze is the international expression of Chef Yoshiteru Ikegawa’s Torishiki ICHIMON, the acclaimed collective of yakitori restaurants dedicated to the philosophy of Yakitori-dō (“the Way of Yakitori”). Guided by the motto “one skewer, one lifetime,” Torikaze embodies a tradition that transforms the humble chicken skewer into an elevated dining experience defined by precision, discipline, and respect for the ingredient. With outposts in New York, Shanghai, and now Hong Kong at Forty-Five, LANDMARK, Torikaze continues Ikegawa’s mission to preserve and share the craft of authentic Tokyo yakitori with a global audience.
About Leading Nation Hospitality
Leading Nation Hospitality, a Hong Kong–based group founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, who bring 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 (Michelin-starred), La Rambla, Morty’s, Elephant Grounds, WAGYUMAFIA, Mashi No Mashi, and Sushi Mamoru, each reflecting the team’s commitment to quality, design, and hospitality excellence.
JHOL由享譽全球的主廚Hari Nayak掌舵，以現代可持續的視角重新演繹印度沿海地區充滿活力的風味，包括果阿邦、喀拉拉邦到泰米爾納德邦和西孟加拉邦。主廚Hari於烹飪學界權威美國烹飪學院 (Culinary Institute of America) 畢業，以其獨具創意且地道的印度菜式贏得了國際讚譽，而他出版的暢銷烹飪書籍更啟發了世界各地的廚師。
<<14th October 2025 – HONG KONG>> Following the successful LEELA takeover at JHOL Bangkok earlier on 4th + 5th October, LEELA Hong Kong proudly announces the return of the favour with an exclusive two-night culinary collaboration on 9 and 10 November 2025. This event will see Chef Gaurav Gupta represent JHOL Bangkok at the upcoming LEELA x JHOL pop-up in Hong Kong, showcasing the restaurant’s signature approach to Coastal Indian Cuisine and sustainable Indian dining on an international stage.
From Bangkok to Hong Kong, this is a continuation of a cross-border culinary dialogue between two visionary Indian restaurants redefining the global perception of Indian gastronomy. For two nights only, LEELA’s kitchen will transform into JHOL, with a complete takeover of the restaurant’s menu and creative direction.
A COASTAL INDIAN JOURNEY BY CHEF HARI NAYAK
Helmed by the globally acclaimed Chef Hari Nayak, JHOL is known for reimagining the vibrant flavours of India’s coastal states – from Goa and Kerala to Tamil Nadu and West Bengal – through a contemporary, sustainable lens. A graduate of the Culinary Institute of America, Chef Hari has earned international acclaim for his inventive yet authentic approach to Indian cuisine, as well as for his best-selling cookbooks that have inspired chefs around the world.
At LEELA, diners will be transported to India’s sun-soaked shores with a specially curated tasting menu, blending JHOL’s iconic dishes with seasonal Hong Kong produce. The exclusive multi-course experience will be priced at HK$988 + 10% per guest, with optional wine or non-alcoholic pairing available to complement the journey.
Highlights from the JHOL Bangkok Takeover Menu:
Avocado Achu Murukku – Crisp lentil rosettes topped with creamy avocado and tamarind chutney.
Dim’er Devil with Caviar – Bengali-style deviled eggs, onion jam, and kasundi mustard, elevated with a touch of caviar.
Berhampur Fried Chicken (BFC) – Stuffed minced chicken wings glazed with JHOL’s signature hot sauce.
Bhapa Maach – Steamed seabass marinated with mustard, yogurt, and coconut, finished with daikon raita, a nod to Bengal’s beloved comfort classic.
Ghee Roast Crab with Kanchipuram Idli – Succulent crab tossed in aromatic Kundapur spices and clarified butter, paired with pillowy steamed rice cakes and coconut chutney.
Injipuli Pork Ribs – Slow-cooked baby back ribs lacquered with a tamarind, ginger, and jaggery glaze.
Alleppey Prawn Curry with Kappa & Ghee Rice – A sweet-spicy coastal curry of prawns and green mango simmered in coconut milk – sunshine in a bowl from Kerala’s backwaters.
Malabar Lamb Shank with Salli & Kallappam – Peppery, fall-off-the-bone lamb shank braised with Malabar spices and served with traditional rice pancakes and crisp potato salli.
Wing Beans Poriyal – Lightly sautéed wing beans tossed with coconut, curry leaves, and mustard seeds for a delicate South Indian touch.
Beetroot Pachadi – A vivid beetroot and yogurt relish offering a cool counterpoint to the spice-laden courses.
Semiya Payasam – A tropical finale of tender vermicelli pudding infused with condensed milk, sesame crisp, and mango sorbet.
Each course showcases Chef Gaurav’s mastery of coastal Indian flavours, balancing heat, freshness, and subtle sweetness with modern presentation and precision.
ABOUT JHOL BANGKOK
Since opening in 2020, JHOL has become a cornerstone of Bangkok’s dining scene, earning a place in the MICHELIN Guide 2023–2025 and recognition from Travel + Leisure Best Restaurants Thailand and BK Top Tables. The restaurant redefines Coastal Indian Cuisine through a thoughtful, sustainable philosophy that champions local Thai produce.
Founded and directed by the renowned Chef Hari Nayak, JHOL reflects his vision of modern, ingredient-driven Indian cuisine that bridges cultures and celebrates the spirit of the coast. The restaurant’s warm hospitality and front-of-house excellence are led by Maître d’ Anirban Nandi, whose expertise complements the culinary artistry at JHOL. The Asian kitchens are led by Chef Gaurav Gupta, who drives the daily culinary operations with precision, creativity, and a deep respect for JHOL’s philosophy.
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
《2025年10月13日，香港》– 於11月16日晚上（星期日），Cristal Room by Anne-Sophie Pic將與 Vivant by Johnny Pham 攜手推出僅此一晚的聯乘晚宴體驗。 Vivant by Johnny Pham 為備受讚譽的上海新晉火紅法國餐廳，成為上海最令人期待的法國亞洲美食目的地之一。主廚 Johnny Pham 及其團隊將攜手Cristal Room by Anne-Sophie Pic主廚Marc Mantovani和其廚藝團隊，共同悉心打造嚐味餐單，展現兩間餐廳的創意招牌菜式。是次聯乘體驗標誌著Vivant首次於香港亮相，為客人提供獨特的餐飲體驗，讓他們能夠同時體驗Vivant 的烹飪理念和Anne-Sophie Pic充滿詩意的精緻法式美食。
米芝蓮一星餐廳Cristal Room by Anne-Sophie Pic於近日榮獲 <<Foodie Forks 2025>>「最佳餐廳」獎項，並被 <<Tatler Best 2025>> 評為「最佳新餐廳」殊榮，同時躋身「Tatler最佳20餐廳」之列，迅速成為最受歡迎的餐廳之一。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 及糕餅主廚 Leo Faler 領航，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。
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。
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、日本鐵板燒餐廳Kaen Teppanyaki、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。
<<Hong Kong, 13th October, 2025>> –Cristal Room by Anne-Sophie Pic will host an exclusive one-night showcase with Vivant by Johnny Pham, the acclaimed Shanghai newcomer rapidly earning acclaim as one of the city’s most exciting French–Asian dining destinations recently also awarded with One Knife by The Best Chef Awards 2025.
On Sunday, 16 November for one night only, Chef Johnny Pham and his team will join Head Chef Marc Mantovani and the Cristal Room by Anne Sophie Pic brigade to present a meticulously crafted tasting menu that spotlights the creative signatures of both restaurants. This marks Vivant’s Hong Kong debut, offering guests a rare opportunity to experience the restaurant’s celebrated approach alongside Anne-Sophie Pic’s poetic French gastronomy.
Recently awarded “Best Restaurant” by Foodie Forks 2025 on 22 September, 2025 as well as “Best New Restaurant Opening” and named among the “Top 20 Restaurants of Hong Kong” by Tatler Best 2025, One MICHELIN-starred 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 and Pastry Chef Leo Faler 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 Cheffe Sommelier of Group PIC.
About Vivant & Chef Johnny Pham
Opened in late 2024 in the historic Far Eastern Hotel in Shanghai, Vivant has swiftly established itself as one of the city’s most compelling new restaurants. At its helm is Chef Johnny Pham, a Lyon-born talent of Vietnamese heritage whose career spans prestigious kitchens in France and China, including his role as Chef de Cuisine at Shanghai’s celebrated three MICHELIN-starred Taian Table.
At Vivant, Pham translates his classical French training into a cuisine that is precise yet expressive, layering meticulous technique with subtle nods to Asian ingredients and sensibilities. The result is cooking that feels both timeless and contemporary, grounded in tradition while speaking with a modern voice. Within just months of opening, Vivant has become a destination for discerning diners and critics alike, praised for its elegant tasting menus, thoughtful pairings, and the personal narrative Pham brings to every plate.
Cristal Room by Anne-Sophie Pic x Vivant Collaborative Menu
The evening begins with four opening creations crafted together by Cristal Room by Anne Sophie Pic and Vivant: a tartelette of tourteau crab, a chinchard tartlet lifted with shiso, oyster crowned with caviar, and a playful pie-tee filled with pistachio and ebi shrimp. Vivant then presents its striking Symphony of Tuna, layering akami and otoro with Oscietra caviar, followed by Cristal Room’s iconic Berlingot ASP, filled with comté cheese and served with mushroom consommé accented by coffee and sobacha.
The journey continues with Vivant’s Brittany blue lobster, prepared over barbecue and served with a coral Béarnaise sauce, alongside Cristal Room’s refined and classic Seabass with caviar since 1971. For the main course, Vivant introduces the Zhongfa pigeon, paired with huangjiu, truffle, and delicate cabbage raviolis. The collaboration concludes with Cristal Room’s Millefeuille Genmaicha and a selection of mignardises.
geranium chantilly, candied ginger and crispy tuile
genmaicha crémeux
By Cristal Room by Anne-Sophie Pic
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MIGNARDISES
madeleine | Buddha’s hand
hazelnut | curry
By Cristal Room by Anne-Sophie Pic
Event Details
Date: Sunday, 16 November 2025 (one night only)
Venue: Cristal Room by Anne-Sophie Pic, Hong Kong
Menu Price: HK$2,580 + 10% per guest
Optional Drinks Pairing: HK$1,388 + 10% for mixed pairing and HK$1,888 + 10% for wine pairing
Cristal Room by Anne-Sophie Pic is open for lunch from Tuesday – Saturday and for dinner from Monday – Saturday. For reservations / bookings at Cristal Room by Anne-Sophie Pic for this special collaboration event, please visit website at HERE.
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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.
Cristal Room by Anne Sophie Pic – Restaurant Accolades
*MICHELIN Guide Hong Kong Macau 2024 – One MICHELIN Star
*Harpers Bazaar Hong Kong 2025 – Best New Restaurant of Hong Kong
*Harpers Bazaar Hong Kong 2025 – Top 30 Restaurants of Hong Kong
*Travel & Leisure Asia 2024 – Top 30 Restaurants of Hong Kong
*SCMP Top 100 Tables 2024 – Best Interior Design
*SCMP Top 100 Tables 2024 – Top 100 Tables of Hong Kong
*Prix Versailles 2024 – Most Beautiful Restaurants in The World
*Tatler Best 2025 – Best New Restaurant of Hong Kong
*Tatler Best 2025 – Top 20 Restaurants of Hong Kong
*Foodie Forks 2025 – Best Restaurant
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
Founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, the Hong Kong-based hospitality group Leading Nation specialises in eclectic F&B with a focus on éclat and design, all of which combine to craft unique culinary experiences. Young, dynamic and with a proven track record of world-class operations, Leading Nation’s award-winning portfolio of concepts including Elephant Grounds, The Diplomat, Wagyumafia, and more, have grown from Hong Kong to cities including Chengdu, Guangzhou, Manila, and Tokyo.
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.
<<9th October 2025 – HONG KONG>> For the very first time, one MICHELIN-starred and one DIAMOND-recognised Yong Fu Hong Kong, the city’s authoritative voice on Ningbo cuisine, will join hands with one MICHELIN-starred and one DIAMOND-recognised Hansik Goo to present an unprecedented Ningbo x Korean culinary journey. For two nights only, this collaboration event will take place on 4 November at Yong Fu Hong Kong and 5 November at Hansikgoo, priced at HK$1,880 + 10% per guest that consists of a 8-course menu with a total of 13 fully collaborative dishes.
Building upon Yong Fu’s past cultural crossovers – including its celebrated two-time collaboration with Leela that brought Ningbo and Indian flavours together – this new chapter brings the rich traditions of coastal Ningbo cookery into dialogue with the vibrant, contemporary interpretations of modern Korean cuisine.
A MEETING OF TWO CULINARY HERITAGES: NING BO X KOREAN CUISINE
At the helm of Yong Fu Hong Kong is Head Chef Liu Zhen, renowned for his meticulous mastery of Ningbo techniques and ability to showcase the region’s produce with elegance. Partnering him is Chef Park Seung-hun, the Head Chef of Hansik Goo, whose career spans acclaimed kitchens including three MICHELIN-starred Mingles in Seoul. Since joining Hansik Goo’s opening team in 2020, Chef Park has helped the restaurant earn and maintain its MICHELIN star recognition from 2022. Together, the chefs will present a collaborative tasting menu that highlights shared philosophies: respect for heritage, a devotion to seasonal ingredients, and bold reinterpretations that bridge two culinary worlds.
HIGHLIGHTS FROM THE YONG FU HONG KONG X HANSIK GOO MENU
Priced at HK$1,880+10% per head for this special 8-course all collaborative menu which every single dish is newly developed together by both restaurants, guests can expect an intricate menu of co-created dishes that marry the techniques of Ningbo and Korean gastronomy. Some of the highlighted dishes from the collaborative menu include:
Deep-Fried Glutinous Rice Chicken Wing with shaved Ginseng and Gochugang Plum Sauce
Brown Croaker Fish Lion Head stuffed with pickled vegetables in a Fish and White KimChi Broth
Ning Bo Rice Cake with Fermented Vegetable, Yellow Croaker Roe with Crab Legs
Korean Abalone steamed in Fermented Rice Lees, with Cabbage and Perilla Sauce
Braised Beef Rib with Red Braising Sauce, served with Xin Jiang Rice
A two-part finale of desserts: Ningbo sesame glutinous rice dumpling at Hansik Goo and Glutinous rice balls in dendrobium and osmanthus syrup at Yong Fu
This curated menu reflects a delicate balance of flavour, texture, and storytelling, embodying the chefs’ shared vision to honour their roots while embracing collaboration. Reservations can be made directly with Yong Fu Hong Kong or with Hansik Goo at HERE.
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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
Hansik Goo is a play on words that can refer to both “a family that shares meals together” and “Korean cuisine by Chef Mingoo”, and the food reflects both of these ideas, offering a dining experience that is meant to be shared by friends and family, and showcases the essence of Korean cuisine while expressing the chef’s youthful and creative personality.
RESTAURANT CONTACT
Address: 1/F, The Wellington, 198 Wellington Street, Central
About ZS Hospitality Group (Instagram: @zshospitality)
ZS Hospitality Group is committed to bringing innovative and original concepts to Hong Kong’s evergrowing dining scene, serving the finest quality food and delivering a fulfilling experience to every guest. The Group currently operates Ying Jee Club (Exquisite Cantonese), Hansik Goo (Refined Korean), Whey (Contemporary Singaporean), Testina (Refined Trattoria), Feuille (Contemporary French), JEE (Contemporary Cantonese), SOL (Contemporary Korean) and Uncle Quek (Casual Southeast Asian). More information can be found on ZS Hospitality Group’s official website here.
ZS stands for “Zao Shen”, the Kitchen God in Chinese Folklore. According to legend, “Zao Shen” is also one of the household gods responsible for monitoring the virtue and behaviour of each family, bringing warmth, health, prosperity, and happiness to mankind.
<<7th October 2025 – Hong Kong>> Estro, led by Chef / Owner Antimo Maria Merone, will bring its celebrated melding of Neapolitan tradition and innovation to Shanghai for two exclusive dinners on 16 and 17 October 2025. For one night only at each venue – Yong Fu North Bund on 16th October and Selection by Du on 17th October – Chef Antimo and the Estro team will collaborate with teams from the host restaurants to create a 10-course menu that fuses their distinct culinary philosophies. The event is priced at RMB 3,800 + 10% service charge per guest for the 10-course collaborative menu, with an optional wine pairing available at RMB 2,000 + 10% per guest.
INTRODUCTION OF YONG FU NORTH BUND
Yong Fu North Bund is a One MICHELIN Starred restaurant in the 2025 MICHELIN Guide Shanghai, a recipient of the prestigious Three DIAMONDS by the Black Pearl Restaurant Guide and the most recent receiver of One KNIFE award by The Best Chef Awards 2025 to Chef / Owner Weng Yong Jun. Specialising in Ningbo cuisine, it is celebrated for showcasing the purity and depth of Zhejiang’s coastal flavours, with an emphasis on wild-caught seasonal seafood such as razor clams, yellow croaker, and crab. Situated on the top floor of Raffles Tower in North Bund, the location combines elegant design with a warm atmosphere and sweeping views of the Huangpu River, making it one of Shanghai’s most distinctive dining destinations.
INTRODUCTION OF SELECTION BY DU
Selection by Du is a One MICHELIN Starred restaurant in the 2025 MICHELIN Guide Shanghai, a recipient of the prestigious Three DIAMONDS by the Black Pearl Restaurant Guide and is one of Shanghai’s most acclaimed destinations for elevated Chaoshan cuisine. Situated on the top floor of Raffles Tower in North Bund, it transforms the warmth of a traditional family banquet into a fine-dining experience, championing the lightness, delicacy, and nuanced flavors of Chaozhou fare. Signature dishes such as Puning tofu with caviar, braised fish maw, and elegantly crafted seafood and meat highlight its ability to evoke the comfort of home while elevating each element to haute-cuisine standards
A COLLABORATIVE 10-COURSE JOURNEY IN SHANGHAI
The two-night event will showcase a special 10-course collaborative menu, weaving together the strengths of all three kitchens combining flavours and ingredients from Italy, Ning Bo region and ChaoShan region. Guests will begin with snacks such as robiola and mortadella toast, before moving into a series of appetisers highlighting seasonal cold starters from each restaurant. Courses include a delicate blanched baby octopus in clear soup from Yong Fu and Selection by Du, Chaoshan roast conch from Selection by Du, and yellow croaker stuffed with yellow croaker, a Yong Fu signature.
A highlight of the evening will be the fully collaborative Bottoni pasta with Shanghai hairy crab, bringing together Estro’s Italian craftsmanship with the deep local knowledge of Yong Fu and Selection by Du. Other dishes include Italian Spice Cured Lamb Rack with Shacha Onion Sauce and Spicy Chili Water Chestnuts, a RISO Claypot Rice with Ning Bo Pudding, Cheese and Wild Mushrooms, and Clams with white jade luffa. The experience concludes with a playful dessert of a collaborative signature from Yong Fu and Estro’s signature pistachio gelato, Pistachio glutinous rice dumplings, a sweet reflection of the event’s cross-cultural spirit.
RESERVATION DETAILS
Thursday, 16th October │Dinner at Yong Fu North Bund
Friday, 17th October │Dinner at Selection by Du
RMB 3,800 + 10% service charge per guest for the collaborative 10-course menu. Optional wine pairing at RMB 2,000 + 10%. For bookings please contact both restaurants in Shanghai directly.
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ABOUT ESTRO
A proud Naples native, Chef Antimo Maria Merone is among the vanguard of chefs rewriting the rules of Italian cuisine. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, one MICHELIN-starred Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style.
RESTAURANT AWARDS / ACCOLADES
Local Awards
Hong Kong Tatler Dining – Top 20 Restaurants of Hong Kong 2022 + 2023 + 2024 + 2025
Hong Kong Tatler Dining – Best Interior Design 2022
Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025
Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong
International Awards
MICHELIN Guide Hong Kong Macau 2023 + 2024 + 2025 – One MICHELIN Star
Gambero Rosso – Two Forks Award
Asia’s 50 Best Restaurants 2024 – #71 on 51-100 Extended List
Asia’s 50 Best Restaurants 2025 – #32
OAD 2025 Top Asia Restaurants – #67
Black Pearl Restaurant Guide – One DIAMOND recognition
Tatler Best of Asia 2024 – Top 100 Restaurants of Asia
The Best Chef Awards 2025 – One Knife Award
RESTAURANT CONTACT
Address: Level 2, 1 Duddell Street, Central, Hong Kong
<<2025年10月3日 – 香港>> 第九屆國際享有盛名 The Best Chef Awards 於2025年10月2日在意大利米蘭舉行，得獎名單正式揭曉，而 The Forks & Spoons 特別藉此向7位得獎廚師，合共14把刀榮譽及其餐廳客戶致以最真誠祝賀。這個獎項旨在匯聚及表彰全球頂尖廚師，而 The Forks & Spoons 的多位廚師客戶獲得該項榮譽
The Forks & Spoons很高興地宣佈以下主廚躋身於「The Best Chef Awards」榜單，包括：
意大利主廚Antimo Maria Merone通過現代的烹飪技術昇華拿坡里美食，精緻的嚐味餐單從Antimo的家鄉中獲取靈感，每道菜都能喚起他對故人、歷史和童年的豐富回憶。Estro將全球視野帶入地區美食當中，突顯Antimo的拿坡里背景，同時展示了他與生俱來的創造力和前瞻性，在香港重新定義了意大利高級餐飲。
<<3rd October 2025 – Hong Kong>> The Forks & Spoons is proud to announce that SEVEN of its represented chefs with restaurants in Hong Kong and Shanghai have been selected for The Best Chef Awards 2025, held in Milan on 2nd October 2025. This international platform recognises visionary culinary talents from around the globe, and this year highlights a stellar line-up from The Forks & Spoons portfolio.
REPRESENTED CHEFS IN THE BEST CHEF AWARDS 2025
Chef Agustin Balbi (Andō) – Three Knives Awarded (promoted from Two Knives)
At one-MICHELIN-starred Andō, Agustin Balbi translates his unique heritage and life journey into Spanish-Japanese cuisine unlike any other. His menus explore uncharted flavour pairings with finesse, offering guests a deeply personal narrative through food.
Chef Antimo Maria Merone (Estro) – NEW to The Best Chef Awards 2025 – One Knife Awarded
Neapolitan native Antimo Maria Merone has redefined Italian fine dining in Hong Kong with Estro. His cuisine is both rooted in the traditions of Naples and propelled by modern creativity, resulting in bold, thought-provoking tasting menus that resonate with memory and innovation.
Cheffe ArChan Chan (Ho Lee Fook) – NEW to The Best Chef Awards 2025 – One Knife Awarded
A flag-bearer of modern Cantonese cuisine, ArChan Chan leads Ho Lee Fook with passion and pride. Her cooking is a vibrant homage to Hong Kong’s culinary identity, combining deep respect for local traditions with contemporary flair and a sense of joyful sophistication.
Chef Weng Yong Jun (Yong Fu Shanghai) – NEW to The Best Chef Awards 2025 – One Knife Awarded
Weng Yongjun is a Chinese Registered Culinary Master and Senior Chef who founded the Yong Fu brand in 2011. Leading his team with dedication, he set out to use the freshest ingredients and traditional techniques to create the most authentic flavors of Ningbo cuisine. With an uncompromising pursuit of excellence rather than cost-efficiency, he established a unique, high-end image for Ningbo cuisine. Weng believes that regional cuisine must step out of its local origin to truly shine on a larger stage. Under his leadership, YONGFU became the only restaurant to consecutively earn Michelin One Star, Black Pearl Two-Diamond, and Three-Diamond awards for Ningbo cuisine. YONGFU evolved from a single brand into the YONGFU Catering Group, and Weng’s role expanded from chef to operator, entrepreneur, and restaurant investor—each step a natural progression aligned with the brand’s growth.
Chef Simon Rogan (L’Enclume, Roganic Hong Kong) – Two Knives Awarded
With a total of 11 MICHELIN stars across the Simon Rogan empire including Three MICHELIN stars at L’Enclume and One MICHELIN-starred and MICHELIN Green Star at Roganic Hong Kong, Simon Rogan is a true pioneer of farm-to-table dining. His restaurants reflect a devotion to seasonality and sustainability, blending innovation with a respect for nature’s cycles.
Chef Julien Royer (Odette & Louise) – Three Knives Awarded
Founder of Three-MICHELIN-starred Odette in Singapore and One MICHELIN-starred Louise in Hong Kong, Julien Royer is celebrated for his modern French cuisine rooted in seasonality and sincerity. His dishes carry a delicate balance of precision and emotion, earning him global recognition as one of today’s leading chefs.
Cheffe Anne-Sophie Pic (Cristal Room by Anne-Sophie Pic) – Three Knives Awarded
The world’s most decorated female chef continues to make her mark internationally with One MICHELIN-starred and recently voted by Tatler Best 2025 as Best New Opening and Top 20 Restaurants of Hong Kong’s Cristal Room by Anne-Sophie Pic in Hong Kong. Guided by her philosophy of “suffusion,” her cooking channels elegance and complexity while reinterpreting French culinary traditions for a new audience.
This is a continuous testament of Hong Kong as a global gastronomic destination with world-class Chefs as such in the city.
ABOUT THE BEST CHEF AWARDS
Founded to celebrate the people behind the restaurants, The Best Chef Awards brings together a community of culinary professionals from across the world. The annual awards not only honour excellence and creativity but also foster dialogue and collaboration within the global gastronomy scene. For more information, visit https://thebestchefawards.com/.
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About The Forks & Spoons
The Forks & Spoons is a Hong Kong-based consultancy that provides bold contemporary solutions to all things F&B. The Forks & Spoons delivers a highly tailored and market-savvy approach to branding, digital marketing, and public relations, with a pioneering edge that always ensures it is one step ahead of the game. In addition to its strong local presence, The Forks & Spoons maintains a regional network of top-tier clients in Macau, Bangkok, and Singapore. For further enquiries, feel free to shoot us an email at wassup@theforksandspoons.com.
