晚宴將會向客人呈現摩登法式烹飪藝術與「從農場到餐桌」可持續餐飲理念的融合。為此，Duet by David Toutain兩位主廚 David Toutain和Valentin Fouache將與
Simon Rogan旗下米芝蓮一星及綠星餐廳 Roganic Hong Kong主廚Adam Catterall 傾力打造一連兩晚的六手晚宴。Roganic以食材為主導的烹飪方式，以及 Toutain 以大自然為靈感、震撼視覺的創意將會互相配合，透過集合了八道菜的味覺之旅向時令食材與創新烹飪理念致敬。
一連兩晚，米芝蓮一星餐廳 Louise的行政總廚 Loïc Portalier 將會走進 Duet by David Toutain 的廚房，引領法式靈魂與亞洲精湛廚藝的融合。是次合作的靈感來自 Louise窩心的法國美食以及 David Toutain 獨一無二的時代感，由三位大廚攜手以亞洲風味為基礎，打造能展現法國菜起源、情感和傳統的精緻嚐味菜單。
一連兩日，客人於日間來到曼谷麗思卡爾頓酒店的Lily’s可以享用由 La Terrace by Louise 團隊以休閒法式小酒館理念重新演繹的特色早午餐。活動期間，La Terrace by Louise主廚 Loïc Portalier及其香港團隊將與有中東和北非地區最佳女廚師稱號的主廚Tala Bashmi以及曼谷Charmgang主廚Jai攜手打造一場味覺文化對話，將法式優雅、中東的烹飪精髓，與活力四射的泰國香料完美融合，營造出輕鬆愉悅的用餐體驗。
<<21st August 2025 – Hong Kong & Bangkok>> This September and early October, The Forks & Spoons brings an unmissable lineup of restaurant collaborations to Bangkok, featuring One MICHELIN-starred Louise and its sister concept,La Terrace by Louise, One MICHELIN-starred and MICHELIN Green-starred Roganic, One MICHELIN-starred, One DIAMOND recognised and #41 on Asia’s 50 Best Restaurants 2025’s Andō and MICHELIN recommended and Tatler Best 2025’s Top 20 Restaurants of Hong Kong’s Leela, in partnership with The Ritz-Carlton, Bangkok, Thailand’s celebrated Nusara and JHOL. Over the course of 14 days, guests of Thailand will experience six-hands dinners, vibrant brunches, a cross-cultural tasting menu that unite some of Asia’s most acclaimed chefs and an all-Indian feast. Reservations are highly limited for these one-of-a-kind experiences and will be required in advance.
Step into an evening where modern French artistry meets sustainable farm-to-table dining. Duet by David Toutain, helmed by Chef David Toutain and Chef Valentin Fouache, joins forces with Chef Adam Catterall of Roganic Hong Kong, Simon Rogan’s one MICHELIN-starred and Green Star outpost. Together, the chefs craft a six-hands dinner where the purity of Roganic’s produce-driven approach harmonizes with Toutain’s visually stunning, nature-inspired creations for an 8-course tasting journey that celebrates seasonality and innovation. This dinner is priced at THB 6,200++ per guest with optional THB 3,200++ for alcoholic pairing.
A meeting of French soul and Asian finesse unfolds as Loïc Portalier, Executive Chef of one MICHELIN-starred Louise, steps into the Duet by David Toutain kitchen for two special evenings. Inspired by the heartfelt French cuisine of Louise in Hong Kong and the modern sensibilities of David Toutain, this collaboration brings together three chefs to create a refined tasting menu that reflects provenance, emotion, and French tradition accented by Asian nuance.
This dinner is priced at THB 6,200++ per guest with optional THB 3,200++ for alcoholic pairing.
Celebrate the joy of daytime dining with a special Friends of Lily’s Brunch featuring La Terrace by Louise, the reimagined casual French bistro concept from the Louise team. Chef Loïc Portalier and his Hong Kong team join forces with Chef Tala Bashmi (MENA’s Best Female Chef) and Chef Jai of Bangkok’s Charmgang, turning brunch into a cultural dialogue of flavours. French elegance, Middle Eastern soul, and vibrant Thai spice come together in a convivial experience where every plate tells a story. This brunch is priced at a special early-bird price of THB 2,800++ per guest (available until 7 September, 2025) and will be priced at THB 3,800++ per guest after.
Andō × Nusara
24 September 2025 | Nusara, Bangkok
One MICHELIN-starred Andō, led by Chef Agustin Ferrando Balbi, presents an intimate one-night dinner only collaboration with ChefThitid “Ton” Tassanakajohn’s Nusara, ranked No. 6 on Asia’s 50 Best Restaurants 2025 and winner of the 2024 Art of Hospitality Award. Balbi’s genre-defying tasting menus, shaped by his Spanish-Italian roots and Japanese influences, will meet Nusara’s “Colourful Thai Cuisine,” a vibrant homage to Thailand’s culinary heritage inspired by Chef Ton’s grandmother. This special dinner collaboration will also showcase special wine pairings and wines from MICHELIN Guide Hong Kong Macau’s Best Sommelier, Carlito Chiu of ANDO and award-winning sommelier, Tam TassanakaJohn.
Leela x JHOL Restaurant
4-5 October 2025 | Jhol, Bangkok
Tatler Best’s Top 20 Restaurants recipient of Hong Kong and MICHELIN recommended, Leela by Chef Manav Tuli will take the flavours from Hong Kong to Bangkok this October with a special 2 night all Indian collaboration with Jhol Restaurant, Bangkok. Located in the heart of Bangkok’s Sukhumvit district, MICHELIN recommended JHOL is a fresh new concept by chef Hari Nayak that excite senses and challenge perception of Coastal Indian cuisine as we know it. The word ‘JHOL’ is used colloquially in Mumbai to denote ‘mischief’. Jhol Restaurant serves coastal Indian cooking – thoughtful, precise and elegant dishes served in a relaxed and informal setting. The distinctive cuisine at restaurant JHOL is focused on the regions around Konkan and Malabar on the West Coast as well as Chettinad, Pondicherry and Bay of Bengal on the East Coast of India.
This special 9 course dinner will be priced at THB 2,200++ per guest with optional drinks pairing on top. For reservations, please visit website at HERE.
<<ENDS>>
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.
The Baker & The Bottleman 一樓餐廳主打親民且精緻的摩登英式菜餚，反映了 Simon Rogan 對時令性、可持續發展，以及以食材為主導的烹飪理念的執著。全新推出的午市套餐定價每位港幣$168，已經包括由團隊精心製作的小碟、主菜和飲品各一款，另可額外以低價升級部分菜式。全新午市套餐菜式選擇包括：
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。
<<19th August 2025 – Hong Kong>> The Baker & The Bottleman, the two-storey Wan Chai destination by Simon Rogan, is delighted to unveil a special Mid-Autumn Festival collaboration. Led by Head Baker Helene Ng on the ground floor bakery and Head Chef Jake Bennett upstairs in the restaurant, the team has joined forces with homegrown bean-to-bar specialists Conspiracy Chocolate to create a limited-edition chocolate bonbon set that reimagines seasonal gifting.
Alongside this festive collaboration, guests can enjoy the bakery’s latest lineup of artisanal pastries, sandwiches and breads, as well as the restaurant’s modern British seasonal lunch set, all embodying the Simon Rogan ethos of sustainability and craft.
Mid-Autumn Festival with The Baker & The Bottleman x Conspiracy Chocolate This September – October, The Baker & The Bottleman partners with Conspiracy Chocolate for a limited-edition box of six handcrafted bean-to-bar bonbons (HK$188 per box, available from 1 September – 6 October 2025, limited to 100 boxes, shop pick-up only).
The Moon (Salted Egg Caramel) – A crater-textured dark chocolate shell with salted duck egg caramel over single-origin milk chocolate ganache.
The Sky (Coffee Hazelnut) – Resembling a starry night sky, this hand-painted dark chocolate bonbon is filled with a delicious combination of coffee and hazelnut. Inside, you’ll find a layer of stone-ground hazelnut praline over a classic coffee-chocolate ganache, infused with specialty coffee beans roasted in-house by Conspiracy Chocolate.
The collaboration celebrates shared values of sourcing transparency, creativity, and support for local artisans, with more joint creations planned, including bonbons featuring repurposed croissant flakes from the bakery.
Founded by a Swiss–Israeli couple in Hong Kong, Conspiracy Chocolate is a small-batch, bean-to-bar chocolate company blending Swiss tradition with bold, globally inspired flavours. Every bar is made from cacao beans sourced directly from farmers and crafted at their Wong Chuk Hang chocolate lab.
Cheffe Helene Ng’s new bakery lineup blends classic technique with playful, globally inspired flavours. Sweet highlights include the Salted Pistachio & Chocolate Cookie (HK$35), marbled pistachio and dark chocolate dough with roasted pistachios and Maldon salt, and the Apple Crumble Scone (HK$28), topped with brown sugar crumble and soft caramel drizzle. Pastry lovers can indulge in the Matcha Raspberry Puff (HK$28) filled with Japanese matcha cream and raspberry gel, the Caramel Milk Chocolate Puff (HK$28) filled generously with Valrhona Jivara cremeux, or the decadent Sweetcorn Carbonara Croissant (HK$48) layered with sweetcorn cream, crispy guanciale, and parmesan shavings.
Savoury choices range from the Musubi Croissant (HK$48) with caramelised luncheon meat, furikake, and teriyaki glaze, to the “Crot Dog” (HK$48), an AOP croissant wrapped around bratwurst and finished three different ways – with mustard and jalapeño; Worcestershire glaze, nori, and Japanese mayo; and raclette and onion jam. The bakery also rolls out fresh breads like olive oil–rich Focaccia (HK$38 for half or HK$66 for whole) and buttery Brioche Slices (HK$35 for 4 slices), perfect for sandwiches or simple enjoyment. The Giant Triple Valrhona Chocolate Cookie (HK$66), a perennial favourite since day one of opening, returns by popular demand.
New Lunch Set at The Baker & The Bottleman Restaurant On the first floor, The Baker & The Bottleman serves a modern British menu that’s as approachable as it is refined, showcasing the Simon Rogan ethos of seasonality, sustainability, and ingredient-led cooking. The newly launched HK$168 Lunch Set offers exceptional value, inviting guests to enjoy a thoughtfully composed meal of one small plate,one big plate, and one drink, with the option to upgrade select dishes for a small supplement. The new lunch menu options are as below:
Small Plates
Baby lettuce with summer vegetables and grilled citrus vinaigrette (v)
Scotch quail’s eggs with Taiwanese vanilla and prune purée (+HK$10)
Tomatoes with spiced nduja and anchovy on toast (+HK$10)
Big Plates
Ham and Comté puff pastry with honey mustard, house ketchup, and celery root coleslaw
Fish burger with tartar sauce, pickles, and Red Leicester cheese
Handmade kale tagliolini with Westcombe cheddar and slow-cooked ‘3 Yellow’ yolk (v)
Angus flank steak with charred onions and bone marrow sauce (+HK$40)
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
Conspiracy Chocolate is a bean-to-bar chocolate maker specialised in good flavour through combination of traditional technique with modern food science and culinary arts.
Our philosophy is an intense and all consuming commitment to science, pleasure, art and expression, and mostly to our planet. Following this philosophy relies on teamwork as we push each other to the ambitions these commitments require. Everything we do comes out of this “why.”
Cacao is an incredible superfood when it comes to nutrition AND flavour, and it is our responsibility to bring it out to the world boasting these natural gifts, rather than taking them away in exchange for industrial-style consistency. We believe the biggest chocolate lovers are romantics and food can truly do magic to the soul, so we design our products not only to be delicious, healthy and thought provoking, but also to reach a deep and familiar nostalgia that evokes your warmest memories.
This exploration of nostalgia, paired with the rich food scene of our local Hong Kong community, birthed a chocolate style that marries the ancient Mesoamerican roots of cacao’s consumption with classic European chocolate tradition and modern Asian cuisine. We spend equal time on chocolate production as on research & development. Conspiracy’s Chocolate Lab on Hong Kong Island is constantly studying the boundaries of flavour and how they can be pushed, only with the use of naturally occurring ingredients and gentle processing which does not remove nutrition from our beloved foods.
At a given time 30-40 experiments are ongoing in the Lab. This may be unusual for a small brand but we are all about our chocolates and constantly look for both the next best flavour, as well as improvements to the existing range.Everything made in the Chocolate Lab is designed to challenge your palate and further your creations. Conspiracy is here both to support chefs at the pinnacle of culinary expression, and to enable pleasure seekers in their journey to find the perfect indulgence. This is because we the team, are simultaneously culinary creatives and lovers of palate pleasures.
We are incredibly lucky to be where we are, surrounded by creative projects across all realms of food and art. Chocolate pairs well with almost anything, and we often partner up with other teams that share the same creative determination to invent more together.
<<18th August, 2025– Hong Kong>> The Butterfly Room at Rosewood Hong Kong is excited to host an exclusive two-day special afternoon tea collaboration this September, bringing together two renowned pastry chefs for a unique celebration of local summer fruit, seasonal ingredients, and beloved Hong Kong flavours. Join Rosewood Hong Kong’s Executive Pastry Chef Jonathan Soukdeo, alongside guest Chef Mandy Siu of Finesse Patisserie, as they craft an unforgettable dessert experience on 5-6 September 2025, at The Butterfly Room.
Chef Jonathan, the recent winner of the Best Pastry Chef Award by Tatler Best 2025 Hong Kong and the winner of the World’s Best Afternoon Tea by La Liste 2025, is known for his contemporary take on fine pastries for Butterfly Patisserie and Rosewood Hong Kong, will team up with Chef Mandy, whose refined French patisserie creations have earned her a prestigious reputation, including being named Best Pastry Chef by SCMP 100 Top Tables. This collaboration will showcase their shared passion for quality seasonal ingredients and exceptional pastry artistry.
A Sweet Collaboration: Exclusive Menu by Chefs Mandy Siu and Jonathan Soukdeo
This reimagined six-course afternoon tea begins with an exquisite selection of savoury amuse-bouches and finger sandwiches. Highlights include a delicate Cauliflower Panna Cotta with Ossetra Caviar, a Lobster Roll with green apple and trout roe, and a vibrant Datterino Tomato Tartlet. Guests will also enjoy classic salmon, butcher ham, and egg finger sandwiches, along with freshly baked scones and a nostalgic Pineapple Milk Bun.
The experience transitions into a refreshing duo of pre-desserts: Chef Mandy’s Granny Smith Apple and Yuzu creation, lifted with osmanthus and a touch of Calvados, and Chef Jonathan’s Grapefruit Sorbet with mango, sago, and coconut foam.
The plated desserts are an elegant showcase of each chef’s signature style. Chef Mandy presents Lotus-Longan, paired with white lotus espuma, sweet fermented rice, and longan honey ice cream from a local farm, while Chef Jonathan offers a rich Black Sesame creation layered with Jian Dui sesame, red bean, rice, and black sesame ice cream.
To conclude the journey, guests are invited to indulge in treats from the Mignardises Chocolate Trolley, perfectly complemented by a curated selection of Mariage Frères teas or freshly brewed coffee.
The full afternoon tea collaboration menu is as follows:
Amuse Bouche
Cauliflower Panna Cotta, Caviar
Lobster Roll, Green Apple, Trout Roe
Datterino Tomatoes Tartlet
Finger Sandwiches
Salmon
Butcher Ham
Egg
Pre Dessert
Granny Smith, Yuzu, Osmanthus
Grapefruit, Mango sago, Coconut Foam
Freshly Baked
Scones
Pineapple Milk Bun
Plated Dessert
Lotus – Longan
Sweet Fermented rice, White lotus Foam, Local Longan honey Ice cream
Black sesame
Sesame Jian Dui, red bean, Rice black sesame Ice cream
Mignardises Chocolate Trolley
Served with a selection of Marriages Frères tea or coffee
EVENT DETAILS
Date: 5-6 September (Friday – Saturday)
Friday Seating Time: First Seating: 200–400pm | Second Seating: 430–630pm
Saturday Seating Time: First Seating: 1200/1230pm – 230/300pm | Second Seating: 230pm/300pm – 430/500pm | Third Seating: 500pm/530pm – 700pm/730pm
Price: HK$568+10% per guest
Location: Level 2, The Butterfly Room, Rosewood Hong Kong
The Butterfly Room at Rosewood Hong Kong is an elegant all-day lounge, perfect for enjoying lunch, coffee, afternoon tea, and drinks. The adjoining Butterfly Patisserie is an elevated boutique that presents signature chocolates, contemporary pastries, and seasonal desserts, all meticulously crafted by Chef Jonathan Soukdeo.
ABOUT EXECUTIVE PASTRY CHEF JONATHAN SOUKDEO
Hailing from France with a remarkable background training under some of the world’s finest pastry chefs. Chef Jonathan has honed his craft in tailoring sweet temptations for all occasions by working alongside some of the most respected names in the industry over the years, including Chef Sébastian Serveau, Meilleur Ouvrier de France Chef Jérôme Chaucesse at Hôtel de Crillon, A Rosewood Hotel, and Pastry World Champion Chef Julien Alvarez at The Peninsula Paris. Chef Jonathan’s exceptional, ingenious and inventive creations have earned him many accolades, including the winning title at the Cabosse d’Or Junior Competition. Chef Jonathan brings his expertise and passion for innovative desserts to elevate the patisserie experience at Rosewood Hong Kong.
ABOUT FINESSE PATISSERIE BY CHEF MANDY SIU
Finesse Patisserie, opened by Chef Mandy Siu as a brick-and-mortar shop in St Francis Street, Wan Chai this May 2025, offers a curated selection of hand-crafted, elegant French pastries. Finesse Patisserie highlights Mandy’s exceptional craftsmanship and extensive experience in award-winning kitchens, including the two-MICHELIN-starred L’Envol at The St. Regis Hong Kong and three-MICHELIN-starred L’Atelier de Robuchon.
ABOUT ROSEWOOD HONG KONG
The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences, and social celebrations. The 186 luxury Rosewood Residences have been designed for residents electing short and longer-stay rentals, with a dedicated private club, along with special services and dedicated amenities.
《2025年8月4日，香港》由著名南韓首爾 BORN & BRED 班底主理的港式餐飲概念 Moo-Lah by Born & Bred，在韓國Born & Bred的全面管理和烹飪指導下，即將邁入令人期待的新階段。Moo-Lah by Born & Bred 於2024年10月開業，現繼續延伸Born & Bred的品牌理念 — 呈獻由首爾團隊精心打造的全新餐單和菜式，並以逾四十年的精湛技藝重新聚焦於優質韓牛。
首爾頂級韓牛名店Born & Bred由創辦人Sang Won Jung創立，紮根於首爾以肉類市場聞名的馬場洞，致力於精心挑選和製作高品質韓牛。Born & Bred於1978年成立，為首間銷售頂級韓牛的公司，體現了卓越品質、熟練屠夫的屠宰技能以及大師手藝的深厚熱忱。 Moo-Lah by Born & Bred傳承 40餘年的專業屠宰技能精湛技藝，專營韓國頂級的1++ 級韓牛。1++ 級韓牛以其均衡的大理石花紋、濃郁的獨特風味和細膩的口感而聞名，完美地融合了日本和牛和美國牛肉的精髓。Moo-Lah僅甄選24至36個月之間的小母牛，將其變成 Moo-Lah by Born & Bred韓式餐單中的主角。
100% 全新全日餐單：為客人全天供應首爾的濃郁風味美食
Moo-Lah by Born & Bred 的全新全日餐單於午餐和晚餐時段供應，以不同創意形式展現韓牛濃鬱醇厚的風味。全新推介菜式包括Born & Bred燒韓牛扒（150克）（HK$478），牛扒部位以肉質鮮嫩和牛油質感而聞名；燒韓式肋骨扒（150克）（HK$388），可選擇搭配白飯（HK$18）；三文治愛好者可選擇炸韓牛柳三文治（HK$288），為窩心美食增添了奢華風味；另外，客人亦可選擇韓式燒牛肋骨蛋飯（HK$208）或韓式牛腩石鍋飯（HK$148）。
全新推出雙人晚餐套餐：「首爾風味」(A Taste of Seoul) 或「香港風味」(A Taste of Hong Kong)
Moo-Lah by Born & Bred 特別推出精心設計的雙人晚餐套餐，包括「首爾風味」」(A Taste of Seoul) 及「香港風味」(A Taste of Hong Kong)。「首爾風味」（HK$658 / 兩位用）提供三款招牌菜式，包括韓式牛腩石鍋飯、燒韓牛肋眼肉及兩份韓式辣牛腩湯麵，讓客人一次過品嚐多款韓國風味美食。客人還可以選擇加配一份炸韓牛柳三文治（HK$300），全然陶醉於韓式美食的動人滋味。 「香港風味」（HK$688 / 兩位用）則以俏皮的本地風味詮釋了韓式牛腩石鍋飯、燒韓牛肋眼肉及兩份港式慢煮韓牛腩麵，展現了這座城市備受喜愛的麵食傳統。每款套餐均精選了Moo-Lah備受歡迎的菜式，適合兩位分享。
Moo-Lah by Born & Bred提供一系列精選飲品，提升客人的餐飲體驗。精選茗茶包括陳皮普洱茶（HK$40）和杭州龍井綠茶（HK$40）；非酒精飲品應有盡有，包括可口可樂或無糖可口可樂（HK$25）、San Pellegrino 意大利有汽礦泉水 (HK$30)、檸檬鐵觀音氣泡茶(HK$35)和檸檬草綠茶氣泡飲（HK$35）。酒精方面，客人可享用Young Master本地手工皮爾森啤酒（HK$48）、特別版「真露 x Moo-Lah」韓國燒酒（HK$75）或清新的Suntory威士忌梳打（HK$98）。葡萄酒愛好者則可選擇半瓶裝的Château de Marsan波爾多白葡萄酒2022（HK$160）或波爾多紅葡萄酒2022（HK$160）。
Moo-Lah by Born & Bred的全新餐單和理念由Born & Bred韓國團隊領航， 並致力於為客人帶來香港迄今為止最正宗、最精緻的韓牛餐飲體驗之一。餐廳逢星期二至星期日營業，星期一休息。
《完》
關於MOO-LAH BY BORN & BRED
Moo-Lah by Born & Bred 是首爾屢獲殊榮的餐廳和鮮肉店 Born & Bred 的原創概念，透過融合正宗的烹調方法和最優質的食材，尤其是韓國牛肉，提升香港休閒餐飲體驗的質素。 Moo-Lah by Born & Bred由Born & Bred創辦人Jung Sang-Won創立，年輕時，他受到韓牛供應商父親的啟發，漸漸對優質韓國牛肉充滿了熱情，Moo-Lah的品牌靈感源自Jung Sang-won對香港傳統美食清湯牛腩麵的喜愛。他的目標是選用最好的食材，透過最正宗的烹調方法在舒適的環境中重新展現這道菜式。韓牛曾被【USA Today】評為世界上最好的牛肉品種，而今後，不同地方的人士都可以更容易地品嚐得到韓牛的美味。 在 Moo-Lah by Born & Bred，每道菜式都伴隨著溫馨的氛圍和友好的服務態度，讓每一餐都成為美滿的愉快旅程。
關於 BORN & BRED
首爾頂級韓牛名店Born & Bred由創辦人Sang Won Jung創立，為香港帶來來自首爾馬場洞的優質韓牛。打破傳統肉商的Born & Bred於 1978 年成立，為首間銷售頂級韓牛的公司，並以其優質韓牛重塑了整個行業。 Born & Bred 的成功建基於其韓牛大師的專業知識和經驗，四十多年來一直精心挑選和製作高品質韓牛。充滿濃郁風味的韓牛源自Sang的家鄉，體現了熟練屠夫的屠宰技能、大師的手藝以及肉商深厚的熱忱。Born and Bred創辦人Jung Sang-won出生於肉品世家，對推廣土生土長的優質韓牛充滿熱情，2015年在當地牛肉市場附近成立了一家私房烤肉餐廳，並帶入當代精緻餐飲的思維料理韓牛，令餐廳多次上榜「亞洲 50 最佳餐廳」及榮獲首爾米芝蓮指南的推介。
<<4th August, 2025 – Hong Kong >>Moo-Lah by Born & Bred, the Korean dining venture in Hong Kong, is entering an exciting new phase under the full management and culinary direction of Born & Bred Korea. Originally launched in October 2024, the concept has now evolved into an extension of the Born & Bred philosophy — with a completely new menu and dishes developed by the Seoul-based team and a renewed focus on premium Hanwoo beef, crafted with over four decades of expertise.
Founded by Jung Sang Won, Born & Bred is one of Seoul’s most prestigious names in Hanwoo beef. With its roots in Majang-dong, Seoul’s historic meat district, Born & Bred has been perfecting the craft of Korean beef. Since its founding in 1978 as Korea’s first Hanwoo beef distribution company, the brand has become synonymous with unparalleled quality, heritage-driven techniques, and an unwavering dedication to the art of butchery.
Moo-Lah showcases over 40 years of Korean butchery expertise, working exclusively with premium 1++ Hanwoo beef — the highest grade in Korea’s meticulous beef ranking system. This prized delicacy is celebrated for its balanced marbling, rich flavor, and tender texture, offering the perfect middle ground between Japanese Wagyu and American beef. Only heifers aged 24 to 36 months are selected for their exceptional quality, taking center stage in Moo-Lah’s elevated, Korean-inspired menu.
100% New All-Day Menu: Seoul’s Richest Flavours, All Day Long
Available throughout both lunch and dinner service, Moo-Lah’s newly introduced all-day menu highlights the deep, robust flavors of Hanwoo beef in a range of creative formats. Signature items include the Born & Bred Chateaubriand (150g) (HK$478), an indulgent cut known for its tenderness and buttery texture, and the Grilled Sirloin Galbi (150g) (HK$388), optionally served with rice (HK$18). For sandwich lovers, the Hanwoo Tenderloin Cutlet Sandwich (HK$288) offers a luxurious spin on comfort food, while those craving rice bowls will gravitate toward the Crazy Hanwoo Galbi Bowl with Egg (HK$208) or the richly seasoned Hanwoo Brisket Hotpot Rice (HK$148).
Noodle fans can choose between the Hong Kong-style Slow Cooked Hanwoo Brisket Egg Noodles (HK$148) — a tribute to local cha chaan teng culture — or the Korean favourite, Chadol Guri Spicy Korean Brisket Noodles (HK$138). More casual options include the Black Peppered Hanwoo Burger on Rice (HK$148) and the Hanwoo Fried Rice (HK$128). All main dishes can be upgraded with a drink for an additional HK$18 or a beer for HK$30.
New Set Dinners for Two: A Taste of Seoul or Hong Kong
For diners seeking a curated experience, Moo-Lah offers thoughtfully composed Set Dinners for Two.
“A Taste of Seoul” (HK$658 for 2 guests) presents a trio of signatures including Hanwoo Brisket Rice Casserole + Hanwoo Ribeye Bulgogi + two bowls of Chadol Guri — an ideal way to sample the variety of Korean flavour profiles in one sitting. Guests also have the option to enhance the meal with the addition of the Hanwoo Tenderloin Sandwich (+HK$300) for an extra indulgence.
Meanwhile, “A Taste of Hong Kong” (HK$688 for 2 guests) delivers a playful local interpretation, featuring Hanwoo Brisket Rice Casserole + Hanwoo Ribeye Bulgogi + 2 x Hong Kong style Slow Cooked Hanwoo Beef Brisket Egg Noodles that reflect the city’s beloved noodle traditions.
Each set offers a balanced yet generous selection of Moo-Lah’s most popular items, perfect for sharing.
Complement your meal at Moo-Lah with drinks such as Premium Tangerine Pu Erh Black Tea (HK$40) and Hangzhou Dragon Well Green Tea (HK$40) from the hot tea selection, or non-alcoholic refreshments from Coca-Cola or Coke Zero (HK$25) and San Pellegrino Sparkling Water (HK$30) to signature options like Lemon Iron Buddha Sparkling Tea (HK$35) and Lemongrass Sparkling Green Tea (HK$35). On the alcoholic side, guests can enjoy a Young Master Local Artisan Pilsner (HK$48), the special edition “Jinro x Moo-Lah” Soju (HK$75), or a refreshing Suntory Highball (HK$98). Wine lovers can also opt for half bottles of Château de Marsan Bordeaux Blanc 2022 (HK$160) or Rouge 2022 (HK$160).
Moo-Lah is open from Tuesday to Sunday, closed on Mondays. With its new menu and renewed vision led entirely by the Born & Bred Korea team, Moo-Lah is poised to deliver one of Hong Kong’s most authentic and refined Hanwoo dining experiences yet. For reservations at MooLah by Born & Bred, please visit booking site at HERE.
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ABOUT MOO-LAH BY BORN & BRED
Moo-Lah, a concept by the award-winning restaurant and butcher shop Born & Bred from Seoul, elevates local Hong Kong comfort food by incorporating authentic recipes and the finest ingredients, with a particular emphasis on Hanwoo beef. Born & Bred began its journey in 1978, becoming the first distributor of Hanwoo beef in Korea. With over 40 years of experience, the brand’s greatest asset lies in the expertise and heritage of Korean beef artisans who meticulously select and trim high-quality Hanwoo beef. Founded by Jung Sang-won, whose passion for premium Korean beef was ignited in his youth by his father, a beef purveyor, the Moo-Lah brand was inspired by Jung’s love for clear soup brisket noodles—a cherished local comfort food in Hong Kong. His goal is to recreate this dish using the most authentic recipe and the best ingredients available, all within a relaxed and comfortable setting. Recognized by “USA Today” as the Best Beef in the World, Hanwoo beef is now more accessible to diners.
At Moo-Lah, each dish is served in a warm atmosphere with friendly service that makes every meal a delightful journey into comfort food.
ABOUT BORN & BRED
Founded by Sang Won Jung, Born & Bred Korea proudly presents the best Korean Hanwoo beef from Majang-dong. Sourced from Sang’s hometown, the beef reflects the dedication of its skilled butchers, the craftsmanship of its masters, and the love and passion of its meat merchants, resulting in a rich and robust flavor profile.
Established in 1978 as the first Hanwoo beef distribution company, Born & Bred goes beyond a typical meat company, reshaping the industry with its premium Hanwoo beef. The cornerstone of Born & Bred lies in the expertise and history of its Korean beef masters, who have been meticulously selecting and crafting high-quality Hanwoo beef for over four decades.
Born & Bred sets the standard for excellence in Hanwoo beef cuts and flavor, representing the pride of Majang-dong.
RESTAURANT INFORMATION
Address – G/F 66 Hollywood Road, Central, Hong Kong
<<29th July, 2025 – Hong Kong>> One MICHELIN-starred and One DIAMOND-recognised ESTRO, known for its modern Italian cuisine led by Chef Antimo Maria Merone, will host a special two-night collaboration with one of 2025 Bangkok’s most exciting new restaurant openings, Margo, on 5 and 6 August. The exclusive dinner-only event brings together two shokunin, two dedicated chef craftsmen and friends with shared sensibilities and refined European foundations.
At the heart of the collaboration is a meeting of philosophies: ESTRO’s elegant, contemporary Italian tasting menus that earned it a spot at #32 on Asia’s 50 Best Restaurants 2025, and Margo’s warm, ingredient-driven bistro cuisine that’s already captured the attention of Bangkok’s dining scene. Behind Margo is Chef Wilfrid Hocquet, a veteran of kitchens such as Louis XV by Alain Ducasse (Three MICHELIN-starred), Daniel (Two MICHELIN-starred), and Blue by Alain Ducasse Bangkok (One MICHELIN-starred), where he held a MICHELIN star from 2019 through 2025. With Margo, he channels his fine dining pedigree into a more intimate, soulful format that has been earning rave reviews across Bangkok.
This collaboration offers a multi-course tasting menu that blends Southern Italian soul with French technique and seasonal creativity, available for two nights only.
ESTRO x MARGO
HK$2,280 +10% per guest
Aperitivo
SQUID
Marinated red prawn, citrus & Thai chili sauce
***
MUSHROOM ROYALE
Girolles, black truffle, smoked eel and foie gras
***
RAVIOLI
Tomato, eggplant, mint, Comte sauce
***
SEABASS
Trumpet zucchini, bergamot sauce
***
PIGEON
Sweet onion, black truffle
***
CUCUMBER
Tomato, cilantro
***
BABA
Sweet Ending
This collaboration menu is priced at HK$2,280 +10% per guest, and is available for dinner only on 5 and 6 August. For reservations and more information, please contact ESTRO directly at +852 9380 0161 (WhatsApp only) or via website at HERE.
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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, 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 CONTACT
Address: Level 2, 1 Duddell Street, Central, Hong Kong
<<28th July 2025 – Hong Kong>> Rosewood Hong Kong invites you to rediscover the enchantment of reunion and celebration beneath the full moon with the launch of its Mid-Autumn Festival 2025 Mooncake Collection. In Chinese culture, mooncakes are more than just a seasonal delicacy — they are symbols of unity, harmony, and heartfelt gratitude. This year’s exclusive “Castle on the Moon” collection is inspired by the radiant beauty of the full moon, reimagined as a celestial castle glowing in the night sky. Meticulously handcrafted by Chinese Executive Chef Li Chi Wai, each mooncake blends time-honoured tradition with refined modern craftsmanship, offering a decadent combination of heritage and elegance.
ROSEWOOD MOONCAKE COLLECTION 2025
Guests can meaningfully express their appreciation and respect for cherished family, friends, and business associates with Rosewood Hong Kong’s mooncake gift box collection. Classic favourites return alongside inspired new additions:
Rosewood Traditional White Lotus Seed Paste Mooncakes with Double Egg Yolks (HK$508 | 4 pc)
Rosewood Traditional Low Sugar White Lotus Seed Paste Mooncakes with Double Egg Yolks (HK$528 | 4 pc)
Rosewood Mini Assorted Flavour Mooncakes (HK$498 | 6 pc)
Featuring Pistachio Egg Custard (2 pc), Lapsang Souchong Tea White Lotus Seed Paste (2 pc), and Pineapple Egg Custard (2 pc)
The Legacy House Mini Egg Custard Mooncakes (HK$488 | 6 pc)
A highlight of the season, the “Castle on the Moon” Limited Edition Gift Box (HK$1,288 | 6 pc), features a premium selection of Pistachio and Pineapple Egg Custard Mooncakes alongside Rosewood’s signature Traditional White Lotus Seed Paste Mooncakes with Double Egg Yolk. The mooncakes are presented in an elegant gift box with four upcycled trays, emphasising the hotel’s dedication to sustainability.
Elevated mooncake gifting options, featuring a variety of other indulgent offerings, are also available:
Premium Mid-Autumn Hamper (HK$2,418) – includes one box of The Legacy House Mini Egg Custard Mooncakes.
Luxury Mid-Autumn Hamper (HK$3,588) – includes one box of Traditional White Lotus Seed Paste Mooncakes with Double Egg Yolks.
In collaboration with the Hong Kong Palace Museum, Rosewood Hong Kong presents a poetic tribute to culture and craftsmanship with the “Journey of the Jade Rabbit” Mooncake Gift Box (HK$498 | 6 pc). This exquisite set includes two Traditional White Lotus Seed Paste Mooncakes with Double Egg Yolks, four Mini Egg Custard Mooncakes, and two portions of Moonlight White Tea (50g). Inspired by the iconic architecture of the Hong Kong Palace Museum, the gift box is uniquely designed to unfold like the grand doors of an ancient Chinese palace, inviting guests to discover delightful treasures that commemorate tradition and artistry.
Early Bird Offer: 7 July – 7 September 2025
Enjoy 10% off select mooncake gift boxes and hampers during the early bird period, exclusively available online at www.rosewoodhkshop.com. This offer applies to the following products:
Rosewood Traditional White Lotus Seed Paste Mooncakes with Double Egg Yolks
• Rosewood Traditional Low Sugar White Lotus Seed Paste Mooncakes with Double Egg Yolks
• Rosewood Mini Assorted Flavour Mooncakes
• The Legacy House Mini Egg Custard Mooncakes
• Premium Mid-Autumn Hamper
• Luxury Mid-Autumn Hamper
This offer excludes the “Castle on the Moon” and “Journey of the Jade Rabbit” limited edition gift boxes.
Ordering & Redemption
Mooncakes are available for order now until 5 October 2025 at Butterfly Patisserie or online from 7 July 2025. Orders can be redeemed from 17 September to 5 October, 1 p.m. to 8 p.m. at Butterfly Patisserie. Complimentary delivery is available for orders over HK$2,500 within Hong Kong from 8 September to 5 October, between 10:00 a.m. and 6:00 p.m. Delivery fees apply for orders below this amount.
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About Rosewood Hong Kong
The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences and social celebrations. The 186 luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and dedicated amenities.
For more information: rosewoodhotels.com/hongkong
Connect with us: Facebook Instagram WeChat @RosewoodHongKong
ESTRO隆重呈獻全新的私人用餐空間：MUSIC ROOM BY KEF。空間由ESTRO與英國音響傳奇品牌KEF共同打造，重新定義了私人用餐體驗。空間可容納六位客人，配備頂級KEF音響系統、家庭影院系統及黑膠唱機。這個私密的空間提供無與倫比的音質體驗，不論是電影放映、商務會議或黑膠唱片聆聽會，皆能為客人打造多重感官盛宴，而客人更可以攜帶珍藏黑膠唱片。Estro的Music Room現已開放預訂。午餐最低消費為HK$6,000，晚餐最低消費為HK$12,000。
預訂或查詢 Estro，請WhatsApp至 +852 9380 0161。
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關於 ESTRO
意大利拿坡里廚師 Antimo Maria Merone是倡導改寫意大利美食規限的廚師之一。米芝蓮一星意大利餐廳Estro 通過現代的烹飪技術昇華拿坡里美食，精緻的嚐味餐單以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。
[2025年7月24日，香港] 位於鴨巴甸街元創方的米芝蓮一星餐廳 Louise 主打窩心法國美食，近日餐廳於其精緻的樓上餐廳和位於地下的附屬餐飲概念La Terrace by Louise推出一系列升級體驗，當中包括餐廳任命新糕點主廚Eve Minialai、Louise呈獻一系列誘人的夏季新菜式和品嚐餐單、La Terrace by Louise推出全天供應的豐富菜式，星期四和星期五供應午市套餐。
EVE MINIALAI 加盟 LOUISE 出任糕點主廚
Eve Minialai為香港米芝蓮一星餐廳Louise的新糕點主廚，擁有豐富的工作經驗，曾於法國頂級米芝蓮星級餐廳工作。Eve曾在巴黎的La Violette餐廳接受培訓，及後於Alain Ducasse au Plaza Athénée、ADMO、Les Ombres和Pavillon Ledoyen等知名餐廳晉升。她的風格融合了經典法式技巧與現代食材主導的創意。Eve的優雅甜點創作首次亮相於Louise，包括烤菠蘿 (Ananas Rôti) 搭配自家製特帕切雪葩和綠荳蔻 ，以及以現代手法重新詮釋傳統法式新潟米布丁 (Niigata Riz au Lait) ——標誌著餐廳的糕點項目開啟新篇章。
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。
[23rd July 2025 – Hong Kong]Louise, the one MICHELIN-starred restaurant serving heart-warming French cuisine on Aberdeen Street by Chefs Julien Royer and Loic Portalier, announces a slate of exciting updates spanning its refined upstairs dining room and the casual La Terrace by Louise on the ground floor. Highlights include the appointment of Head Pastry Chef Eve Minialai, an enticing line-up of new summer dishes and tasting menus in Louise, a broadened all-day offering at La Terrace by Louise and a value-driven Thursday and Friday set lunch.
EVE MINIALAI JOINS LOUISE AS HEAD PASTRY CHEF
Louise proudly welcomes Eve Minialai as its new Head Pastry Chef, bringing with her an impressive résumé from some of France’s top MICHELIN-starred kitchens. Eve trained at La Violette in Paris before rising through the ranks at renowned establishments including Alain Ducasse au Plaza Athénée, ADMO, Les Ombres, and Pavillon Ledoyen. Her style blends classic French techniques with modern, produce-led creativity. At Louise, she debuts elegant desserts like Ananas Rôtiwith tepache sorbet and green cardamom, and a luxurious Niigata Riz au Lait—marking an exciting new era for the restaurant’s pastry program.
NEW SEASONAL DISHES & TASTING MENUS AT LOUISE
Louise’s upstairs dining room introduces six vibrant summer dishes that beautifully showcase the creative finesse of Executive Chef Loïc Portalier. A playful Pineapple Tomato (HK$318) leads the lineup with silky tomato water, sweet yellow peach, and a tangy shoyu‑basil dressing. Seafood lovers will savour the Morisseau Mussels, available exclusively on the tasting menus, bathed in fragrant seaweed butter, bright Amalfi lemon, and a kick of nduja. The luxurious Grilled Foie Gras (HK$408) is paired with crisp kabu turnip, crunchy peanut “gomashio,” and a zesty green chili–kaffir lime dressing.
Mushroom lovers are treated to earthy Girolles Mushroom Agnolotti (HK$408), enveloped in sage‑brown butter and accented with Roussillon apricots. Dessert highlights include the stunning Ananas Rôti (HK$198), featuring slow‑roasted pineapple, house‑made tepache sorbet, marigold petals, and green-cardamom crémeux. Completing the seasonal menu is the elegant Niigata Riz Au Lait (HK$198): creamy rice pudding crafted from premium Koshihikari rice, paired with Madagascar vanilla ice cream, salted caramel, and airy milk foam.
These dishes can be enjoyed à la carte or as part of two elevated tasting formats: the six-course Tasting Menu starting from HK$1,588 +10% per person, or the seven-course Prestige Menu from HK$1,888 +10%. Each course can be paired with a thoughtful wine selection curated by Head Sommelier Jasmine Low, known for her focus on boutique producers, rare Champagnes, and small-lot wines from across France and beyond.
REFRESHED ALL-DAY MENU AT LA TERRACE BY LOUISE
Meanwhile, La Terrace by Louise on the ground floor offers a more relaxed bistro experience surrounded by greenery. The refreshed all-day menu delivers French comfort food with a twist, with highlights such as Sago & Mimolette “Arancini,” (HK$68) Pâté en Croûte (HK$198) with foie gras, duck breast and Dijon mustard, Potato & Baerii Caviar Millefeuille (HK$188) served per piece, Escargots (HK$148) in beurre persillé with melba toast and garlic, and Confit Bell Pepper (HK$148) topped with burrata “cream,” olive oil and basil.
Hearty mains include Mediterranean Grilled Octopus (HK$308) with romesco aioli and Riviera vegetables, and La Truffade de Louise (HK$88), a rustic Auvergne-style potato dish made with melted Cantal cheese, garlic and parsley. To finish, desserts like the Vanilla “Sando” (HK$98) with pecan nuts and chocolate round out the meal in style.
NEW SET LUNCH AVAILABLE ON THURSDAYS AND FRIDAYS AT LA TERRACE
La Terrace by Louise also offers a four-course Set Lunch Menu on Thursdays and Fridays, priced from HK$428 +10% per person. The menu opens with the signature Sago Arancini, followed by appetizers such as Escargots or the decadent Foie Gras Ravioli (+HK$68). Mains include the house favourite ½ Roasted Yellow Chicken (for two to share), served with Niigata rice, chicken jus and salad, or an indulgent Australian Grilled Ribeye(+HK$108) with Kampot pepper sauce. Guests can end on a sweet note with dessert options like Crêpes Suzette with Kalamansi sorbet, or the nostalgic Île Flottante with pistachio, caramel, and vanilla cream.
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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 and drinks 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 + LA TERRACE BY LOUISE
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong
都爹利會館與Saicho氣泡茶攜手推出的都爹利會館 x Saicho 限定月餅禮盒，包括皇牌流心奶黃月餅六件及Saicho獨家首發的桂花氣泡茶兩瓶 (200毫升)。冷泡茶散發著細膩的杏桃、山黃瓜和番荔枝的味道，適合搭配流心奶黃月餅一同享用。都爹利 x Saicho 限定月餅禮盒價錢為HK$528，早鳥優惠價HK$498一盒。
都爹利會館是為藝術愛好者而設的文化及社交場地，位於中環歷史悠久的都爹利街，室內設計由知名設計師 Ilse Crawford 操刀，摩登而不失休閒感，並常年放設琳瑯滿目的藝術展品。置身會館其中，彷彿走進一座博學藝術藏家的大宅，同時可以享用米芝蓮星級大廚主理的粵菜佳餚，以及獲獎調酒師炮製的雞尾酒。都爹利會館全年舉辦不同的藝術活動，由城中及國際藝術界佼佼者負責策劃，並會透過一系列展覽、電影放映會及論壇等定期活動，促進本港藝術界與國際藝壇交流。開業十年以來，會館獲得香港及世界各地不同人士的肯定和讚譽，並得到國際媒體如 Traveller、The New York Times、Financial Times 及 Forbes 等推薦。
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。集團在香港有超過9間餐廳及酒吧，完整名單可按此查閱。佳民集團在 2018 年香港交易所創業版上市。
