<<21st July, 2025 – Hong Kong>> As Duddell’s undergoes a month-long renovation to refresh and reimagine its iconic space, the celebrated MICHELIN-starred restaurant continues to honour tradition with the launch of its 2025 Mid-Autumn Festival collection. Featuring lava custard mooncakes, limited-edition gift boxes, a new sparkling tea collaboration with Saicho, and a luxurious premium hamper, this year’s offerings are available for pre-order and pick-up during the temporary pause in dine-in service.
2025 Mid-Autumn Collection Highlights
Duddell’s Signature Gift Box returns with six of its signature lava custard mooncakes, beloved for their delicate crusts and indulgent molten centres. Beautifully packaged in the brand’s signature design, the box is priced at HK$468. Early bird pricing is available until 31 August: HK$438 for 1–99 boxes, and HK$408 for orders of 100 boxes or more.
For something playful and festive, the Limited Edition LED Lantern Gift Box features eight lava custard mooncakes presented in a reusable lantern-style box that lights up — an elegant keepsake crafted with sustainability in mind, and the perfect seasonal gift. The box is available at HK$768, with a special early bird price of HK$728 for orders of 20 or more.
This year also marks a new collaboration with sparkling tea house Saicho, with the exclusive Duddell’s x Saicho Gift Box. This set includes six lava custard mooncakes paired with two 200ml bottles of Saicho’s newest Osmanthus Sparkling Tea — a cold-brewed, effervescent tea with notes of apricot, mountain cucumber, and custard apple. The box is priced at HK$528, or HK$498 during the early bird period.
For the ultimate indulgence, the Duddell’s Mid-Autumn Premium Gift Hamper is a curated selection of luxurious delicacies. It includes the signature mooncake gift box, braised South African abalone (5 heads) in Duddell’s secret abalone sauce, homemade walnut cookies, Duddell’s signature X.O. sauce, a bottle of R de Ruinart Champagne from Reims, and a 24-piece disc of 2018 Fuding White Tea from Fook Ming Tong. Priced at HK$2,188, the hamper is available at a special early bird rate of HK$1,988.
A Sparkling Collaboration with Saicho
Duddell’s is proud to debut Saicho’s latest launch — Osmanthus Sparkling Tea — through an exclusive pairing menu that will be available from 1 September – 31 October 2025, as well as its limited-edition mooncake gift box.
Crafted in the misty heights of Xianyou County, this golden-hued tea begins with autumn-harvested Tie Guan Yin oolong layered with fresh osmanthus blossoms. Through a meticulous cold-brewing process, it reveals nuanced notes of sunlit apricot, crisp mountain cucumber, and the velvety sweetness of custard apple — a radiant match to Duddell’s indulgent lava custard mooncakes.
Pre-Order and Collection Details
Early Bird Discount Period: Now until 31 August 2025
Pick-Up Period: 1 September to 5 October 2025
o Available for collection at Duddell’s (Central), despite the temporary renovation period.
For the latest updates on the August reopening and a first look at the refreshed Duddell’s experience, follow @duddellshk on social media. For Mid-Autumn Festival orders, please visit website at HERE.
<<ENDS>>
About Duddell’s
One MICHELIN-starred Duddell’s by Chef Chan Yau Leung is a social and cultural destination for people who have an active appreciation for the arts. Located on the historic Duddell Street in the heart of Central, Duddell’s boasts chic and relaxed interiors from designer Isle Crawford, that are as noteworthy as the exhibitions on the walls. Duddell’s was designed to feel like guests have been welcomed into the home of a great art collector – one that also happens to have an in-house Michelin starred culinary team. Open to all enthusiasts, Duddell’s features a year round art program of world class exhibitions, discussions and more. Now twelve years old, Duddell’s has firmly cemented its position as a true Hong Kong brand – one that consistently receives media coverage in leading international titles such as Traveller, The New York Times, Financial Times and Forbes .
About JIA Group
JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 9 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.
Sick!Burger 由香港本地名廚賴震環掌舵，他曾於多間米芝蓮星級餐廳工作，亦擔任過 The Hong Kong Club 香港會副總廚。賴震環也是《最紅大廚》料理真人騷最後8強的參賽者，從逾100間參賽餐廳之中脫穎而出。 他於2021年創立 Sick! Burger，為「美食沙漠」馬鞍山帶來首家手工漢堡外賣店，其後於2023年在銅鑼灣開設旗艦店，贏得一群忠實客戶。今天，Sick! Burger 將其招牌雙層漢堡、創意小吃和港式奶Sick!帶到中環中心地帶。 從鮮嫩多汁的手工漢堡扒到素漢堡和海鮮選擇，應有盡有，由漢堡扒到醬汁及配料均由廚師自家精心製作，為食客帶來味覺享受。
<<18th July, 2025 – Hong Kong>> One MICHELIN-starred ESTRO, the refined home of modern Neapolitan cuisine in Central Hong Kong, proudly unveils a new seasonal menu by Executive Chef Antimo Maria Merone, celebrates its latest accolade, and announces the debut of MUSIC ROOM BY KEF—an immersive private-dining suite created in partnership with the legendary British high-fidelity audio house KEF. Following its debut on the Asia’s 50 Best Restaurants 2025 list at #32, and its recent One-Diamond rating by the Black Pearl Restaurant Guide, ESTRO continues to elevate the Italian dining experience in Hong Kong with a fresh lineup of seasonal creations—now available across the lunch, dinner, and à la carte menus.
New Seasonal Creations by Chef Antimo Maria Merone
Now Available Across ESTRO’s Lunch, Dinner, and À La Carte Menus
Chef Antimo’s latest seasonal creations at ESTRO offer a refined exploration of Southern Italian tradition and modern technique, now featured across the restaurant’s lunch, dinner, and à la carte offerings.
The aperitivo experience begins with an array of savoury bites including almond-studded Taralli, sesame crisps with spring onions. Starters include a delicate Steamed Egg with Confit Leeks and Spinach Espuma, a vibrant Ricotta and Semi-Dry Tomatoes, a Crispy Bread Roll with Tuna Mousse and Capers Leaf and a refreshing clarified apple & cucumber refresher.
A lightly steamed Fukuoka Oyster follows, finished with tomato essence and artichoke-smoked caviar. Seafood dishes shine with Braised Korean Abalone and green vegetables in Vermentino sauce, Scottish Blue Lobster served with caponata, red chard and lightly spiced coral emulsion, and Mediterranean Sea Bass grilled over charcoal with lemon jam and aromatic fish jus.
Handmade pastas include Pecorino-Stuffed Bottoni with lardo and three textures of artichoke, Artisanal Linguine with almond milk emulsion, rocket, and Japanese bafun uni, and Semolina Riso—a pasta shaped like rice—cooked in sea urchin-lobster sauce with lime zest.
Earth-driven mains include Iberico Pork Pluma with baby cabbage, eggplant and mustard jus, Slow-Roasted Duck glazed with honey and lavender that has been worked on repeatedly for the past 6 months, and Kiwami M9 Beef Tenderloin with seaweed and Melanosporum Black Truffle
To conclude, guests can enjoy PESCA, a seasonal dessert made of Italian Yellow Peach, in different shapes and textures, or the signature Sweet Ending trio: bergamot tartlet, hand-churned gelato, and an Almond truffle These seasonal dishes are available across various menu formats:
Lunch Set Menu (2–5 courses): HK$580–HK$980*
Dinner Tasting Menus: 6-course “Essentials” at HK$1,680* / 8-course “Extended” at HK$2,280*
À La Carte Dinner Menu: minimum of 3 courses per guest
*All prices are in HK$ and subject to a 10% service charge and a 1% sustainability surcharge.
Introducing MUSIC ROOM BY KEF
ESTRO is also proud to unveil its new private dining space: MUSIC ROOM BY KEF. In collaboration with KEF, the acclaimed British audio brand known for its cutting-edge speaker technology and immersive sound design, this intimate room redefines the private dining experience. Designed to accommodate up to six guests, the space is outfitted with state-of-the-art KEF speakers, a home theatre system, and a vinyl record player. Whether hosting a film screening, private presentation, or a relaxed post-meal listening session, guests can sink into plush sofas and enjoy audiophile-grade sound in a cozy, living-room-like setting. Guests are even welcome to bring their own vinyls. This multisensory escape blends elevated cuisine with cinematic and sonic immersion. The Music Room is now open for reservations, with a minimum charge of HK$6,000 for lunch and HK$12,000 for dinner.
For reservations and more information, please contact ESTRO directly at +852 9380 0161 (WhatsApp only).
<<ENDS>>
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
[17th July 2025 – Hong Kong] This summer, BaseHall 01 and BaseHall 02 at Jardine House is bringing even more flavour to the table with two new arrivals: the addition of Sick! Burger in BaseHall 01, Hong Kong’s cult-favourite gourmet burger brand; and a limited-time gelato pop-up from MICHELIN-recommended Snack Baby in BaseHall 02, scooping from 15 July to 13 September. From bold burgers to playful gelato, Central’s premier food hall continues to serve up Hong Kong’s most exciting culinary talents.
Sick! Burger Menu Highlights at BaseHall 01
After gaining a devoted following in Ma On Shan and Causeway Bay, Sick! Burger officially joins the BaseHall 01 lineup this July starting from 7th July. Founded by Chef Chunwai Lai who is also one of the 8 finalists of the HSBC “Red Hot Chef” culinary contest, who brings MICHELIN-starred experience and a fine-dining pedigree to the table, Sick! Burger is known for flipping tradition on its head—crafting burgers with house-made sauces, premium toppings, and a hefty dose of personality.
With a menu that blends international flair and local inspiration, Sick! Burger lives up to its name—derived from western slang meaning “crazy good,” and a Cantonese pun on “eating burgers.” Expect the full flavour lineup—from juicy beef patties to vegetarian and seafood options—meticulously prepared with house-made sauces and thoughtful toppings.
Signature Sick! Burger (E.B.L.T) – HK$105/136/155
A towering masterpiece featuring a sunny-side-up egg, bacon, fresh tomato, and sliced onion.
Sick! Burger – HK$85/115/135
Angus beef with cheddar, lettuce, house sauce, yuzu, onion relish, and caramelized onion.
Sick! Chicken Burger – HK$85
Masala & buttermilk-marinated chicken with coleslaw, shiso leaves, lemon zest, and Caesar sauce.
Sick! Veggie Burger – HK$98
A vegetarian, house-made patty of shiitake, quinoa, and potato with ratatouille and rocket.
Sick! Fish Burger – HK$92
Beer-battered Atlantic cod with Japanese tartar sauce and house pickles.
Sick! Scrambled Cheese Burger – HK$58
Scrambled egg with cheddar and spring onion for a breakfast-style snack.
Guests can customize their burgers with a variety of Toppings, including gherkin, fresh onion, bacon, cheddar, fresh tomato, mushroom, and jalapeño (each for HK$8), or premium add-ons like a sunny-side-up egg, scrambled egg, or pineapple (each for HK$12). Burgers can be enjoyed à la carte or upgraded into a combo with the addition of a snack and drink.
Snack offerings include Bacon Cheesy Fries (HK$58), Curry Chicken Wings (HK$42), and Fish & Chips available in two sizes—HK$78 for small and HK$148 for large. The drink menu features local and nostalgic options, including Hong Kong-style Milk Tea (HK$35), Kaffir Lemonade (HK$32), and signature Sick! Shakes (HK$65) in flavours such as Vanilla, Oval & Choco, and Taro & Vita-Milk. To finish, guests can indulge in the Sick! Rum Toast (HK$58), a rich, boozy dessert that rounds out the meal.
Snack Baby: Conscious Gelato, Served Cold at BaseHall 02 (15 July – 13 September)
From 15 July to 13 September 2025, Snack Baby pops up at BaseHall 02 with its refreshing take on gelato—fun, flavourful, and thoughtfully made. Founded by JC Lombard, with recipes developed alongside gelato expert Bas van Haaren (co-author of -12° Gelato), Snack Baby is known for its contemporary, conscious approach. The flagship store on Hollywood Road has become a favourite for lactose-free, animal-free, and nut-based options that don’t compromise on indulgence.
At BaseHall, Snack Baby will offer a rotating menu of flavours, including the BaseHall-exclusive “Strawberry Moon” (AF), a juicy strawberry sorbet swirled with sun-ripened strawberry coulis. Flavours will change every two weeks to keep the selection fresh and exciting.
Sample flavours include:
BB Cinnamon (AF): Tangy blackberries with warm cinnamon
Olive Oil Dark Chocolate (AF, N): Velvety dark chocolate enhanced by smooth olive oil
Pistachio Crunch (AF, N): Roasted pistachios with salty nut crystals
Passion Fruit Pavlova (LF): Tart passionfruit gelato with crisp meringue shards
Matcha with Toasted White Chocolate (LF): Premium matcha and roasted white chocolate
Rich Milk with Snack Crackle (N): Fior di Latte, mascarpone, and house-made snack crackle
Pricing: HK$68 per cup (up to three flavours) Hours: 12:00 PM – 3:00 PM daily
Snack Baby is redefining the gelato experience—catering to diverse dietary needs while keeping flavour and fun at the heart of every experience. Scoop. Smile. Repeat.
As a place to celebrate Hong Kong and its homegrown talents, BaseHall 01 and 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.
<<ENDS>>
BASEHALL 01 and 02 CONTACT
Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central
BaseHall is Hong Kong’s ultimate dining destination, bringing the most exciting cuisines and culinary talents together under one roof. We’re here to make Central the centre of the flavour universe and bring the people of Hong Kong together over great food, drinks and genuine hospitality. Whether you’re looking for a quick bite, a leisurely lunch, or a nightcap at the end of a long day, our killer line-up of vendors has got something for everyone – making every moment as memorable as your next bite. Come celebrate the best food and drink with Hong Kong’s finest homegrown culinary talent.
ABOUT BASEHALL 02
Premier food and beverage destination, BaseHall 02 is the vibrant new addition to Hong Kong’s diverse culinary landscape. BaseHall 02 presents a curated collection of Hong Kong’s best food and beverage experiences under one roof. From counters serving up the city’s celebrated classics and experiences, to late-night DJ events fuelled by bespoke cocktails, BaseHall 02’s fluid space leads the way in modern, multi-concept experiential dining.
雲玥小館座落於豪華的香港瑰麗酒店內，為客人帶來充滿巴黎小酒館永恆魅力的用餐體驗。雲玥小館在主廚 Giovanni Galeota 的帶領下展現出經典法式餐飲的精髓，是親朋好友的聚會以及品嚐簡單而精緻的法國美食的最佳場所。菜單包括一系列精心製作的菜餚，頌揚傳統的法國風味；而餐廳精心策劃的餐飲計劃則主打一系列受法國充滿活力的飲酒文化所啟發的標誌性葡萄酒和創新雞尾酒。憑藉其熱情的氛圍和對卓越美食的承諾，雲玥小館將成為香港美食家的熱門餐飲目的地，讓客人在餐桌留下永恆的回憶。
<<10th July, 2025 – Hong Kong>> This Mid-Autumn Festival, Ming Pavilion at Island Shangri-La presents an artisanal mooncake collection that reimagines tradition through refined flavours and thoughtful craftsmanship. From tea-infused varieties to decadent savoury creations, each box is a harmonious blend of heritage and creativity – ideal for gifting or sharing with loved ones during this season of reunion.
In Hong Kong, mooncakes are deeply rooted in the Mid-Autumn Festival — a time to reunite with family under the glow of the full moon. Symbolising completeness, prosperity, and gratitude, these delicacies are more than festive sweets – they are edible expressions of love and tradition, passed from hand to hand, generation to generation.
2025 Mooncake Collection by Executive Chef Jack Lam
Ming Pavilion Tea Trio Mooncake Collection (6 pieces) – HK$418
A thoughtful curation for tea lovers, this set features two mini mooncakes for each flavour. The Da Hong Pao Oolong Mooncakes offer a rich, earthy profile; the Jasmine Tea Mooncakes highlight soft floral notes against a sweet paste; and the Hojicha Mooncakes deliver a warm, toasty finish with roasted depth.
Ming Pavilion Pistachio Duo Mooncakes (6 pieces) – HK$418
Nut-forward and inventive, this duo balances texture and flavour beautifully. Three mini Pistachio Crunch Mooncakes offer a bold, crispy bite, while three mini Pistachio and Cranberry Mooncakes introduce a vibrant contrast with tangy fruit and creamy nut richness.
Ming Pavilion Mooncake Selection (6 pieces) – HK$418
A modern take on the beloved custard style, this collection features three Mini Milk Custard Mooncakes alongside three Mini Molten Lava Milk Custard Mooncakes. Made with natural butter and top-quality salted egg yolk, the set is a crowd-pleaser that balances sweetness with savoury richness.
Ming Pavilion Buddha Jumps Over the Wall Mooncake (4 pieces) – HK$488
This luxurious signature creation elevates the festive table with a savoury twist. Inspired by the iconic Minnan delicacy, each mooncake is filled with an indulgent medley of sea cucumber, dried conpoy, abalone, ham, and dried shrimp — a deeply flavourful experience that speaks to the richness of tradition.
All mooncake box sets are available for order from now until 4 October 20025; and available for pick-up or delivery from 25 September to 4 October 2025 at Island Shangri-La.
Curated Luxury Tea Sets by Tea Sommelier, Tiffany Chan
To complement the mooncake offerings, Ming Pavilion introduces two Luxury Tea Sets curated by Ming Pavilion’s renowned Tea Sommelier Tiffany Chan, available in beautifully packaged gift boxes. The premium selection, 芊 Lush Vitality (HK$388) includes one 8–10g pack each of Gardenia Green, 10 Years Aged White Tea, Anxi Tieguanyin – Light Fragrance, Keemun Black Tea, Lychee Black Tea and Jasmine Jade. For a more elevated tasting experience, the luxury selection, 竹 Bamboo Serenity (HK$988) features six exceptional teas: Gardenia Green, White Peony, Huiyuankeng Rougui, Tongmuguan Jinjunmei, Bingdao Raw Puer, and Jasmine Jade. These rare and regionally diverse teas are the perfect companion to the festive season, balancing richness, fragrance, and tradition in every cup.
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.
<<9th July, 2025 – Hong Kong>>Shanghai Plus (尚海薈) is delighted to announce the restaurant’s first ever special one-night-only collaboration dinner with Dragon’s Den (九龍飯館), a soon-to-open Cantonese restaurant poised to bring nostalgic Hong Kong flavours back to the dining scene led by Operations Director CK Poon and Chef Ye Guo Ping. Since opening from 18th February 2025, Shanghai Plus has consistently elevated its culinary standards, expanding its traditional Shanghai cuisine offerings. This summer by popular demand and customer requests, the restaurant is also set to launch Chef Edmond Ip’s acclaimed Cantonese menu, establishing two distinct yet complementary culinary experiences in the restaurant.
Taking place exclusively on 29 July, 2025 (Tuesday), this special dinner event will be hosted at Shanghai Plus in Wan Chai and will present a unique culinary dialogue between the old and new generation of Chinese chefs. Under the theme “Past Meets Present: A Cross-Generational Celebration of Shanghai & Cantonese Flavours,” the collaboration marks a rare opportunity for guests to experience two distinctive regional cuisines on one table – each interpreted through the lens of tradition and modernity.
This collaboration also serves as a sneak preview of Dragon’s Den, which will officially open in early to mid-August 2025 in Tin Ma Court, Wong Tai Sin. The new concept pays homage to Hong Kong’s golden era of Cantonese dining, reviving signature dishes like waxed meat clay pot rice, lamb brisket with bamboo shoot clay pot, and wok-fried stir-fries steeped in “wok hei.”
The evening will feature a curated 8-course tasting menu, with each restaurant presenting four courses that showcase their respective culinary identities. Priced at HK1,088 + 10% per guest, the menu presents a harmonious exchange between Chef Edmond Ip of Shanghai Plus – known for his refined, contemporary approach to Shanghai and Cantonese cuisines— and Chef Ye Guo Ping, the seasoned maestro behind Dragon’s Den, celebrated for his mastery of wok-fried dishes and classic Cantonese clay pots.
The full collaboration event menu is as below:
SHANGHAI PLUS x DRAGON’S DEN COLLABORATION DINNER MENU
明哥靚叉燒 / 冰火魷魚 / 酥炸臭豆腐
Ming’s Signature Char Siu / Spicy and Special Sauce Squid / Fermented Crispy Tofu
by Shanghai Plus & Dragon’s Den
—
小海葵冬瓜湯
Double-Boiled Floral Winter Melon Soup by Shanghai Plus
—
脆皮乳鴿
Shanghai Plus Signature Crispy Pigeon by Shanghai Plus
—
荔枝咕嚕肉
Sweet and Sour Pork with Lychee by Dragon’s Den
—
玫瑰露狗仔鴨煲
Braised Duck with Rose Wine in Clay Pot by Dragon’s Den
—
廿五年新會陳皮豉汁蒸本灣鷹鯧
Steamed Chinese Pomfret with Xinhui 25 Years Dried Tangerine Peel in Black Bean Sauce
by Shanghai Plus
—
尚海乾燒汁脆炸花膠伴豬油渣撈飯
Crunchy Fish Maw and Fried Pork Lard Rice Mixed with
House-Made Chilli Bean Sauce and Sweet Rice Wine by Shanghai Plus
—
七彩椰子啫喱糖 / 薑茶水中花
Rainbow Coconut Jelly
Silken Tofu Flower in Ginger Soup
by Shanghai Plus & Dragon’s Den
With over four decades of experience, Chef Ye Guo Ping has worked in some of Hong Kong’s most respected kitchens, including Yung Kee Restaurant, Fu Yiu Seafood Restaurant, Kam Shan Seafood Restaurant and more, and has represented Cantonese cuisine abroad in Japan, Spain, and Hainan. His collaboration with Chef Edmond Ip – who leads Shanghai Plus with a philosophy rooted in regional harmony and innovation—promises a memorable evening of stories told through flavour.
Seating is limited for this exclusive one-night-only dinner experience, and reservations are highly recommended. For full menu, please visit website at HERE and please contact Shanghai Plus directly at +852 2886-2818 or message via WhatsApp.
<<ENDS>>
ABOUT SHANGHAI PLUS
Managed by Langham Hospitality Group, Shanghai Plus celebrates the spirit of cultural convergence, where the rich heritage of Shanghai cuisine intertwines with Cantonese influences. Led by award-winning chef Edmond Ip, who brings his expertise from prestigious Chinese kitchens across Hong Kong, the menu offers a contemporary twist on traditional dishes.
Inspired by Chinese landscape paintings, the logo design integrates three core elements of “mountains”, “greenery”, and the “sea”, symbolising harmony and balance while reflecting the restaurant’s multi-faceted identity. The plus sign (‘+’) within the logo’s Chinese character for “海” signifies an innovative culinary experience that goes beyond traditional Shanghai flavors, inviting guests to embark on a modern gastronomic journey like no other.
ABOUT CHEF EDMOND IP – SHANGHAI PLUS
Chef Edmond Ip brings over 20 years of culinary expertise to the forefront of the restaurant’s cross-cultural vision that blends Shanghai and Cantonese influences. With a rich background and philosophy in modernising traditional Cantonese cuisine, Chef Edmond has a proven track record of transforming classic dishes into award-winning creations. Notably, his experience at renowned establishments throughout Hong Kong has honed his skills in contemporary Cantonese cooking, allowing him to bring innovation to Shanghai Plus’s culinary offerings.
“As a young local Chinese chef, my goal is to add a personal touch to the dishes I create in Shanghai Plus,” explains Chef Edmond Ip. “While I may not have formal training in Shanghai cuisine, my aspiration is to offer a fresh take on Shanghai dishes by incorporating Cantonese ingredients, flavours, and influences. This innovative approach will hopefully make the dishes more familiar and appealing to our Hong Kong guests.”
Chef Edmond’s cooking philosophy is deeply rooted in his reverence for tradition and authenticity. With a focus on vibrant seasonal flavours and a commitment to using locally sourced premium ingredients, his belief in the harmonious blend of superior ingredients and the preservation of culture shines through in every dish he crafts at Shanghai Plus.
By honouring his heritage and offering innovative interpretations of Shanghai flavours, Chef Edmond brings a unique, cross-cultural Chinese dining experience to his guests.
RESTAURANT INFORMATION – SHANGHAI PLUS
Address: Shop 201, 2/F, Shui On Centre, 6-8 Harbour Rd, Wan Chai, Hong Kong
Opening hours:
Lunch: 11:30 – 15:00 (14:30 last order)
Dinner: 17:30 – 22:30 (21:30 last order)Tel: +852 2886 2818
《2025年7月8日，香港》鮨藤本 (Sushi Fujimoto) 將與香港四季酒店米芝蓮二星意大利餐廳 NOI by Paulo Airaudo於7月16日及17日攜手合作，帶來獨一無二的美食盛宴。獨家晚宴將於7 月16日在NOI舉行，而7月17日則於鮨藤本舉行，兩間餐廳主廚將以獨特而和諧的視角，展現優質海鮮的魅力，譜出現代意大利及日本江戶前風味交織的美味樂章。
於 NOI 創辦人 Paulo Airaudo 的領導下，NOI 的主廚 Luigi Troiano 將與鮨藤本的主廚藤本健一 (Kenichi Fujimoto) 聯手呈獻聯乘晚宴。兩位主廚對時令食材的採購和精湛技藝有著深刻的敬意，並各自紮根於其傳統——主廚藤本健一師承日本壽司大師金坂真次 (Shinji Kanesaka) 和齋藤孝司 (Takashi Saito)，而主廚Troiano則在歐洲各地的米芝蓮星級餐廳中不斷磨練烹飪技藝。於是次聯乘晚宴，他們將攜手打造以海鮮為主的餐單，將兩個烹飪世界結合起來，同時突破創意界限，理念和期望。
鮨藤本位於中環心贜地段的時尚生活地標 FOCO，為香港備受歡迎的壽司餐廳之一。鮨藤本連續兩年榮膺《Tatler》「最佳壽司餐廳」、打入《南華早報》的《100 TOP Tables》榜單，及獲《Harper’s Bazaar》雜誌評為「Bazaar Taste Elite 20」 等殊榮。 鮨藤本設有九個壽司櫃檯座位，以其對經典江戶前壽司的細緻演繹而聞名。每款食材都蘊含著主廚藤本對品質的執著，他以精準和專業知識嚴選及精心製作每件壽司。
「NOI」在意大利語中意指「我們」，於香港四季酒店注入了的高級餐飲創意與歡樂的氣息。憑藉壯闊的海港景觀、開放式廚房以及不斷更新的嚐味餐單，NOI於開業數月內迅速獲米芝蓮二星殊榮。在大廚 Paulo Airaudo 的國際烹飪視野和主廚 Troiano 的精湛廚藝的掌舵下，NOI在秉承意大利傳統的同時，不斷突破界限。
鮨藤本及NOI將推出僅此兩晚的聯乘晚餐，首場晚宴將於7月16日在 NOI 的主餐區「Italian Silhouette 意式剪影」舉行，隨後將於7月17日在鮨藤本舉辦一晚兩場晚宴，分別於晚上6時和8時30分舉行。兩場晚宴將以不同的方式展現兩位主廚對海鮮的共同創作靈感，並將兩位主廚的烹飪技巧和理念融合。聯乘晚餐餐單每位價錢為HK$3,180+10%，可另搭配飲品。聯乘晚餐參考餐單如下：
<<8th July, 2025 – Hong Kong>> This summer, two of Hong Kong’s most anticipated new 2025 openings — MARMO Bistroat Rosewood Hong Kongby Chef Giovanni Galeota and LALA by renowned French chef Franckelie Laloum— come together for an extraordinary gastronomic collaboration. Presented as an exclusive two-night dining series where two of Hong Kong’s most popular French bistros join forces, the event invites guests to experience the synergy between Chef Giovanni Galeota and Chef Franckelie Laloum as they co-create a 7-course sharing menu with 100% new and exclusive event dishes rooted in French tradition and elevated with modern flair. Showcasing the finest seasonal ingredients, precise technique, and a shared passion for soulful cuisine, the collaboration celebrates the convivial, indulgent spirit of contemporary French dining.
MARMO BISTRO is Rosewood Hong Kong’s French bistro concept and the hotel’s first foray into French cuisine since opening in December 2024. The eatery channels the warm and inviting ambiance of Parisian bistros, offering guests an intimate dining experience of classical French cuisine and iconic fine wines. Under the skilled leadership of Chef de Cuisine Giovanni Galeota, guests can expect the same elevated culinary standards in a completely reimagined dining experience.
From humble beginnings as a short-term residency at La Brasserie, LALA is created by Michelin-starred Chef Franckelie Laloum and hospitality visionary Michael Larkin. LALA takes the best of French fine dining – expertly crafted dishes, meticulous attention to detail – and serves it with a side of fun in a setting you’ll want to visit every day. The name LALA reflects the founders’ personal connection and playful spirit. A nod to the first two letters of both their surnames – LAloum and LArkin – it embodies the approachable, fun, and welcoming vibe they aim to bring to the dining experience. It’s simple, memorable, and perfectly captures the heart of this new French dining destination.
MARMO x LALA Collaboration Event Schedule
30July 2025 at MARMO, Rosewood Hong Kong (one night dinner only)
27August 2025 at LALA, 29 Lyndhurst Terrace, Central (one night dinner only)
A Celebration of French Bistronomy: Shared Plates, Seasonal Produce, and Timeless Technique
The evening begins with a convivial selection of shared entrées, reflecting the spirit of French bistro dining. Guests will enjoy a French classic of Oeuf Mimosa, organic egg mimosa, espelette mayonnaise and chives. The Langoustine offers a nod to classic seafood cocktails, featuring poached langoustine served with avocado, celery, cucumber, baby lettuce, and a silky cocktail sauce.
Tomates et Herbes Provencales, is a fresh organic tomato salad with pickled shallots, sherry vinegar, basil and tarragon, perfect for the summer season. While the richly spiced Pâté en Croûte combines pork, poultry, and foie gras, studded with pistachios and aromatic herbs.
For the poisson (fish course), the chefs present Turbot Rôti — a beautifully roasted Galician turbot served with tender baby peas, zucchini, bouchot mussels, and a light hollandaise sauce, bringing out the natural sweetness of the fish, perfect for sharing amongst guests. The viande (meat course) section features a luxurious take on a comfort classic: Le Cordon Bleu, a breaded organic milk fed veal, with Parisian Ham & gruyere cheese, natural jus.
The meal concludes with a nostalgic French dessert, Pêche Melba, reimagined with poached white peach, Tahitian vanilla ice cream, raspberry coulis, and a touch of verbena — a refreshing and elegant finale to a menu that seamlessly bridges tradition and innovation.
Both night’s dinners will be priced HK$988 + 10% per guest for 7 dishes total, advance reservations are highly recommended. For reservations, please contact the restaurant directly.
<<ENDS>>
ABOUT MARMO BISTRO
Nestled within the luxurious Rosewood Hong Kong, MARMO Bistro offers an intimate dining experience steeped in the enchanting charm of Parisian bistros. Led by Chef de Cuisine Giovanni Galeota, MARMO captures the essence of classic French dining, serving as a cherished gathering spot for friends and family to savor simple yet refined French cuisine. The menu features a range of thoughtfully crafted dishes that celebrate traditional French flavors, while the carefully curated beverage program highlights iconic wines and innovative cocktails inspired by France’s vibrant drinking culture. With its inviting ambiance and commitment to exceptional culinary experiences, MARMO Bistro is poised to become a beloved destination in Hong Kong’s culinary landscape, inviting guests to create lasting memories around the table.
ABOUT CHEF GIOVANNI GALEOTA
Every Sunday morning, a young Giovanni would wake to the comforting aroma of his grandmother’s ragù infusing every room of his Naples home. For Chef Giovanni, ragù represents the essence of Italian cooking: simplicity, where ingredients are carefully selected, traditional techniques are respected, and the necessary time is taken, with no shortcuts. This lesson from his grandmother, he feels, continues to shape and nurture his cooking philosophy to this day.
Giovanni’s culinary career began in 2010, working as a pâtissier at luxury wedding venue Villa Perrotta in Roccarainola, Italy. He then moved across the border to Switzerland to join Ristorante Al Cacciatore in Soazza as Sous Chef. After stints in Italy and Switzerland, honing his skills, Galeota got his big break at the legendary three Michelin-starred Arzak in San Sebastian, Spain.
After a formative year working with Master Chef Juan Arzak and learning the ways of New Basque cuisine, Chef Giovanni joined the two Michelin-starred kitchen brigade of the famous Don Alfonso in Naples. Giovanni was then seconded to sister restaurant, two Michelin-starred Don Alfonso 1890 in La Mamounia Palace, Marrakesh, where he served as Chef de Cuisine for two years. From there, on to his next big adventure in Macau, to helm the kitchen of the two Michelin-starred Casa Don Alfonso at Grand Lisboa Hotel.
Fresh from this key role at the iconic Grand Lisboa Hotel, Chef Giovanni joined Rosewood Hong Kong, where he has led the teams at BluHouse and The Dining Room.
Now, Chef Giovanni leads the Marmo Bistro, bringing a taste of France to the heart of Tsim Sha Tsui at Rosewood Hong Kong.
RESTAURANT INFORMATION
Address: Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong
Tel: +852 3891 8732
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 holistic urban 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-apartment luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and amenities.
Connect with us: Facebook Instagram WeChat @RosewoodHongKong
ABOUT LALA
From humble beginnings as a short-term residency at La Brasserie, LALA is poised to transform Hong Kong’s dining scene this February. Created by Michelin-starred Chef Franckelie Laloum and hospitality visionary Michael Larkin, LALA takes the best of French fine dining – expertly crafted dishes, meticulous attention to detail – and serves it with a side of fun in a setting you’ll want to visit every day.
The name LALA reflects the founders’ personal connection and playful spirit. A nod to the first two letters of both their surnames – LAloum and LArkin – it embodies the approachable, fun, and welcoming vibe they aim to bring to the dining experience. It’s simple, memorable, and perfectly captures the heart of this new French dining destination.
LALA’s menu is a love letter to the classics, featuring dishes like “Parsley Garlic Frog Legs”, “Duck, Poultry, Paté En Croute”, “Sweetbread, Langoustine, Vol Au Vent”, “Angus Beef Tenderloin Flambé, Kampot Pepper Sauce”, and “Charcoaled Grill Turbot, Hollandaise Sauce”, each prepared with precision, care, and a lighter touch for modern palates. At the heart of Chef Laloum’s philosophy is simplicity – letting the quality of the ingredients shine while delivering consistent excellence on every plate.
ABOUT CHEF FRANCKELIE LALOUM
A leading figure in French cuisine across Asia, Chef Franckelie Laloum launched LALA as his first solo concept — a modern French bistro in the heart of Soho. A veteran of prestigious kitchens including Maison Pic (three MICHELIN stars), Jade on 36, and Azure 45 at The Ritz-Carlton Tokyo (one MICHELIN star), Chef Laloum is known for combining classical technique with a contemporary sensibility. At LALA, he reimagines French comfort food — from vol-au-vent to frog’s legs — with elegance and lightness, making it approachable and unforgettable. With LALA, Chef Laloum begins a new chapter devoted entirely to sharing the joy of French cooking in its most joyful, everyday form.
都爹利會館自2017 年起蟬聯米芝蓮一星榮譽 (曾於2014年榮獲一星評級)，並於2015年及2016年榮獲米芝蓮二星殊榮。都爹利會館成功打入多個著名榜單，包括南華早報的《100 Top Tables》餐廳指南，並獲得《Travel + Leisure》、《Time Out》、《Hong Kong Tatler》等雜誌的榮譽。
[3rd July, 2025 – Hong Kong] This July, Hong Kong diners are invited to experience an exceptional meeting of minds and flavours, as Sushi Fujimoto and NOI, the Two MICHELIN-Starred Italian restaurant at Four Seasons Hong Kong, come together for a one-of-a-kind culinary collaboration. Taking place over two consecutive evenings – 16th July at NOI and 17th July at Sushi Fujimoto – the exclusive dinners will spotlight the finest seafood through the distinct yet harmonious lenses of Japanese Edomae sushi and contemporary Italian cuisine.
Spearheading the collaboration are Chef Kenichi Fujimoto of Sushi Fujimoto, and Chef Luigi Troiano, Head Chef at NOI under the guidance of Chef-Owner Paulo Airado. Both chefs share a deep respect for seasonality, sourcing, and technical finesse, each rooted in their own traditions – Chef Fujimoto through years of training under sushi legends Shinji Kanesaka and Takashi Saito, and Chef Troiano through his ascent in MICHELIN-starred kitchens across Europe. Together, they will craft an intimate seafood-led menu designed to transcend borders, philosophies, and expectations.
Located in FOCO, Sushi Fujimoto has quietly become one of Hong Kong’s most coveted sushi destinations, earning accolades from Tatler Best, SCMP Top 100 Tables, and Harper’s Bazaar’s Taste Elite 20 for two years running. The nine-seat sushi counter is known for its meticulous expression of classical edomae sushi, where each piece is a testament to purity, precision, and restraint.
NOI, whose name means “we” or “us” in Italian, brings a spirit of creativity and conviviality to the fine dining scene at Four Seasons Hong Kong. With panoramic harbour views, an open kitchen, and an ever-evolving tasting menu, the restaurant quickly earned Two MICHELIN Stars within months of opening. Under Chef Paulo Airaudo’s global culinary vision and Chef Troiano’s skilled execution, NOI continues to push boundaries while staying deeply grounded in Italian traditions.
The two-night collaboration will take place exclusively for dinner: the first evening on 16 July will be hosted at NOI’s Italian Silhouette dining room, followed by an intimate service on 17 July at Sushi Fujimoto for two sessions at 6pm and 830pm. Each evening will feature a different expression of the chefs’ shared inspiration – seafood – through complementary techniques and philosophies. This collaboration dinner is priced at HK$3,180 + 10% per guest, optional drinks pairing are supplementary. Event sample menu are as below:
Appetisers
Hoshi Karei (Rare flounder), served with 3 different styles, in salt, ponzu, wasabi soy
UNI bomb jelly (2 types of Sea Urchin, Botan Ebi, Edamame, fruit tomato)
6 pieces total with 2 special collaboration sushi course by Sushi Fujimoto and NOI
—
Hot Dishes
Brittany Blue Lobster, Hokkaido Pumpkin & Nduja Calabrese
Pasta with Grill Oyster
Akamutsu Risotto
—
Dessert
Sake ice cream + Caviar
Special collaboration dessert by Sushi Fujimoto and NOI
Petite Fours
Regular Tamago
Okinawa Brown Sugar Tamago
Whisky gum
Lemon tart
Reservations will be extremely limited for both nights. Guests are encouraged to stay tuned to Sushi Fujimoto and NOI’s social media channels for booking announcements. For further inquiries, please call or WhatsApp both restaurants or email to sushifujimotohk@gmail.com or info@restaurantnoi.hk.
<<ENDS>>
ABOUT SUSHI FUJIMOTO
With a decade of training under sushi maestros Shinji Kanesaka and Takashi Saito, Chef Kenichi Fujimoto brings a deep appreciation for traditional Edomae-style sushi to the city’s high-end dining scene. Located within the vibrant FOCO lifestyle destination, Sushi Fujimoto offers an intimate dining experience with nine seats at the sushi counter and a private dining room for six guests. Fujimoto’s family plays an integral role in supporting his dream, infusing the restaurant with heartfelt warmth and genuine hospitality. At Sushi Fujimoto, every detail is meticulously curated. The emphasis is on purity, with ingredients flown in daily from Japan’s finest catches, ensuring the utmost freshness and the preservation of classical simplicity. Fujimoto’s dedication to quality extends to each individual ingredient, as he meticulously selects and crafts each piece of sushi with precision and expertise. With a focus on seasonality and culinary innovation, Sushi Fujimoto guarantees an unforgettable dining experience that celebrates the artistry and sublime flavours of traditional Edomae sushi.
Restaurant Contact
Address: 6/F 48 Cochrane Street, Central, Hong Kong
Opening Hours: Monday-Saturday – 1200pm – 1100pm (closed on Wednesdays and Sundays)
ABOUT NOI
Noi, meaning “we” or “us” in Italian, is a Contemporary Italian concept that offers diners a chance to get up close and personal with Chef Paulo to learn about his culinary heritage and passion for high quality ingredients sourced from artisanal producers. Welcome to Noi!
To Chef Paulo, “food is creativity and to eat is culture”. Instead of following trends, Chef Paulo’s cuisine is guided by his philosophy of honouring high-quality, seasonal produce from small suppliers and artisans around the world by turning each ingredient into a tribute to the farmers and the natural habitats they’ve come from. At the heart of his cuisine are the Italian traditions he grew up with, but Chef Paulo also experiments with taste, scents, and cooking methods and techniques to create unique and unexpected dishes that draw both from his childhood and his ongoing culinary journey. He is dedicated to providing his guests with the best of the best: not only is he involved in every step of his restaurant’s processes, from food and wine to music and interiors, but he also makes sure to create new and surprising dishes to look forward to at each visit.
Noi is located in Four Seasons Hotel Hong Kong, a landmark at the edge of Victoria Harbour. We have an open kitchen where you can appreciate all the elaborations performed by our team. The restaurant is divided into two key zones: an Italian style dining room named Italian Silhouette with a total capacity of 22 covers, and the Doodle Garden, a more casual breakout lounge featuring a wine bar and panoramic views of Hong Kong.
Restaurant Contact
Address: Four Seasons Hotel, 5th floor, 8 Finance St, Central, Hong Kong
<<30th June, 2025 – Hong Kong>> After 12 extraordinary years at the heart of Hong Kong’s culinary, social and art scene, Duddell’s is poised to unveil a bold new evolution. From 7th July until 7th August 2025, the one MICHELIN-starred Cantonese institution will pause service for 30 daysto undergo a transformative renovation by Hong Kong’s iconic interior designer Mr André Fu, marking its first major refresh since opening in May 2013.
More than just a facelift, this reimagining of Duddell’s reflects a deepened commitment to Cantonese traditions, elevated modernity, immersive dining and all new cocktail menu in the new salon. Every element – from spatial design to culinary execution – will be enhanced to offer guests a renewed and more authentic expression of the Duddell’s philosophy.
Since its debut in Central’s historic Shanghai Tang Mansion, Duddell’s has welcomed over 600,000 guests through its doors – including global icons such as Victoria Beckham, Adrien Brody, Mark Ronson, Chef Alain Ducasse, Nicolas Cage and more – and served more than 80,000 weekend brunch lovers.
With the kitchen team led by Cantonese master chef Chan Yau Leung, among the most beloved dishes at Duddell’s are the signature Crispy Fried Chicken, renowned for its golden, crackling skin and juicy interior; the Honey-Glazed Barbecued Pork, a refined take on char siu that balances deep caramelisation with tender richness; and the Crispy Local Beef Brisket, a comforting favourite elevated by expert technique and premium local ingredients. Each of these dishes represents the restaurant’s commitment to honouring tradition while delivering a modern Cantonese dining experience that resonates with both longtime regulars, first-time visitors and overseas international guests.
Duddell’s has proudly earned One MICHELIN Star consistently since 2017 (and previously in 2014), and was awarded Two MICHELIN Stars in both 2015 and 2016. The restaurant is a regular on prestigious lists including the SCMP 100 Top Tables, OAD Asia Top Restaurants, 50 Best Discovery, and has received honours from Travel + Leisure, Time Out, Hong Kong Tatler, and more.
As this iconic address prepares for its next chapter, guests are invited to stay connected via social media (@duddellshk) for sneak peeks and behind-the-scenes previews of the refreshed Duddell’s experience. Service will resume from 8th August, ready to welcome guests back into a reimagined space with the same soul – but with a renewed spark in the new look + new food and drinks menu by the team. Stay tuned for all the updates for Duddell’s new chapter this August 2025.
For guests who miss the Cantonese cuisine by Duddell’s, don’t forget to visit Duddell’s in Hong Kong Airport conveniently located just after the immigration departure East Hall in Terminal 1.
<<ENDS>>
About Duddell’s
One MICHELIN-starred Duddell’s by Chef Chan Yau Leung is a social and cultural destination for people who have an active appreciation for the arts. Located on the historic Duddell Street in the heart of Central, Duddell’s boasts chic and relaxed interiors from designer Isle Crawford, that are as noteworthy as the exhibitions on the walls. Duddell’s was designed to feel like guests have been welcomed into the home of a great art collector – one that also happens to have an in-house Michelin starred culinary team. Open to all enthusiasts, Duddell’s features a year round art program of world class exhibitions, discussions and more. Now twelve years old, Duddell’s has firmly cemented its position as a true Hong Kong brand – one that consistently receives media coverage in leading international titles such as Traveller, The New York Times, Financial Times and Forbes .
About JIA Group
JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 9 venues in Hong Kong, full list of the restaurants and bars can be found on JIA’s website here.
