<<2 June, 2025– Hong Kong>> This summer, Butterfly Patisserie, the exquisite dessert boutique from Rosewood Hong Kong led by Executive Pastry Chef Jonathan Soukdeo, is bringing its signature elegance and artisanal sweets to the heart of Central with a limited-time pop-up at Lane Crawford ifc mall for the first time ever on Hong Kong Island. From 5 June to 31 July 2025, guests can savour the patisserie’s beloved and vastly popular Hokkaido Custard Flan, along with an exclusive newly created Hokkaido Taro Flan at Lane Crawford ifc mall in Central.
Renowned for its refined aesthetic and pastry craftsmanship, Butterfly Patisserie offers a taste of luxury with its elegant take on the Japanese-style flan. The pop-up will feature two flavours:
Hokkaido Custard Flan (HKD98) – A fan favourite, this silky-smooth dessert is made with premium Hokkaido milk, rich vanilla, and a deep amber caramel for a perfectly balanced indulgence.
Hokkaido Taro Flan (HKD108) – Making its exclusive debut at the pop-up, this new irresistible creation comes with a rich, velvety taro flavour, encased in buttery, flaky pastry, offering a local twist on a classic custard dessert.
Each day, only 150 flans will be available (100 taro and 50 classic) with a limit of 4 pieces per customer — a nod to the boutique’s commitment to quality and craftsmanship.
Butterfly Patisserie at Rosewood Hong Kong is celebrated for its artistic pastries, handcrafted chocolates, and polished seasonal creations. The pop-up captures this essence, bringing the brand’s elegance and exclusivity beyond the hotel for the first time this year. At the helm is Executive Pastry Chef Jonathan Soukdeo, who trained under pastry greats such as Chef Sébastian Serveau, MOF Chef Jérôme Chaucesse at Hôtel de Crillon, and Pastry World Champion Chef Julien Alvarez at The Peninsula Paris. His technical finesse and imaginative flair have earned him multiple accolades, including the prestigious Cabosse d’Or Junior Competition title.
Whether you are a long-time fan or a curious newcomer, this pop-up promises a moment of indulgence not to be missed. For more information, please contact 3891-8888 or visit the website at HERE.
Butterfly Patisserie Pop Up Store
Address: Lane Crawford ifc mall, Podium 3, 8 Finance Street, Central
Opening Hours: Daily 12nn until sold out or 7pm
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ABOUT BUTTERFLY PATISSERIE
Butterfly Patisserie is an elevated boutique inside Rosewood Hong Kong showcasing signature chocolates, contemporary pastries, artisan gelato, artful cakes and seasonal dessert specialties in a gleaming high jewellery atelier setting
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 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.
位於銅鑼灣利園的米芝蓮一星及米芝蓮綠星餐廳Roganic Hong Kong為英國名廚Simon Rogan的旗下餐廳，餐廳於2019年開業。由行政主廚Oli Marlow和主廚Adam Catterall領航，攜手為客人打造難忘的用餐體驗。Roganic開業僅十個月便獲得第一顆米芝蓮星，於2021年首次獲得米芝蓮綠星殊榮，印證了其對永續發展和生態意識的烹飪實踐及奉獻精神。2024年9月，Roganic Hong Kong遷離銅鑼灣信和廣場，並將於2024年12月遷至銅鑼灣利園。
自從20多年前離開加拿大小鎮烈治文並前往紐約就讀烹飪學校以來，Cary Docherty的身心便一直與餐飲業結下不解緣。機緣巧合下他搬到倫敦，在英國名廚Gordon Ramsay旗下米芝蓮三星餐廳Restaurant Gordon Ramsay工作，以及與現為米芝蓮三星餐廳Core by Clare Smyth主廚兼老闆的Clare Smyth工作，還有Jason Atherton將極為成功的Little Social交給Cary打理。Docherty於2018年來到香港，他在Gough’s on Gough展示出的出色廚藝，迅速引起了人們關注。他於2020年加入港島香格里拉擔任行政副廚師，後來被任命為The Upper House的Salisterra的行政總廚，然後再次回到港島香格里拉，引領龍蝦吧餐廳邁向下一個篇章。
<<28th May, 2025 – Hong Kong>>Lobster Bar & Grill is set to launch an exciting series of Sunday Roast collaborations featuring guest chefs from Hong Kong’s top restaurants on selected Sundays between June and December 2025. Partnering restaurants will each contribute a starter, a roast dish, and a dessert to further elevate Lobster Bar & Grill’s cherished Sunday Roast menu, a favourite among guests. This initiative not only elevates the British Sunday Roast tradition with a modern twist and influences from chefs of Hong Kong, but also celebrates the culinary diversity and talent present in Hong Kong’s vibrant restaurant scene. The special Sunday Roast offering at Lobster Bar & Grill by Chef Cary Docherty and all Guest Chefs will be priced at HK$898 + 10% per guest.
Kicking off with One MICHELIN-starred Ando by Chef Agustin Balbi on 22nd June showcasing a special starter, roast main course + dessert for the day featuring:
Starters – Cured Hamachi and Spot Prawns passion fruit tiradito, red onion, avocado, chives, lime (inclusive with other starters)
Roast Mains – Argentinian Beef with empanadas, ensalada mixta, chimichurri sauce and fries
Desserts – Coconut, caramelised banana, dulce de leche flan (inclusive with other desserts)
The Sunday Roast collaboration lineup promises a diverse exploration of flavours and culinary styles from Hong Kong’s top culinary talents and restaurant. From the contemporary Neapolitan cuisine of Estro by Chef Antimo Merone to the modern Indian delicacies of Leela by Chef Manav Tuli; the cosy Italian offerings of Trattoria Felino by Chef Marcello Scognamiglio to exquisite French creations by Louise by Chef Loic Portalier, each collaboration promises to infuse a touch of excitement into the beloved British tradition of Sunday Roast at Lobster Bar & Grill. Stay tuned via the restaurant’s website and social networks for more details on the guest chef’s dishes.
Lobster Bar & Grill’s classic Sunday Roast features an extravagant three-course menu starting with appetisers like Demitasse Lobster Bisque,Smoked Salmon, and Steak Tartare. For the main course, guests are treated to their sumptuous choice of either a meat or seafood dish, individually plated and accompanied by traditional side dishes such as duck fat roasted potatoes and honey-glazed carrots. Options range from satisfying cuts of Roast Beef served with Yorkshire pudding, to the exquisite Whole Boston Lobster prepared in garlic butter and lemon. The meal concludes with Chef Cary’s signature desserts like Banoffee Pie, Whole Apple Tarte Tatin, and Triple Chocolate Mud Pie, ensuring a feast fit for royalty. The confirmed restaurant collaboration line-up is as below:
Chef Collaborator
Recognitions
Cuisine
Date
Price
Ando
One MICHELIN Star + One DIAMOND + #41 on Asia’s 50 Best Restaurants 2025
Spanish x Japanese
22nd June
HK$898 + 10% per guest
Trattoria Felino
MICHELIN-recommended
Italian
27th July
HK$898 + 10% per guest
Estro
One MICHELIN Star + One DIAMOND + #32 on Asia’s 50 Best Restaurants 2025
Modern Italian
3rd August
HK$898 + 10% per guest
Leela
MICHELIN-recommended
Modern Indian
21st September
HK$898 + 10% per guest
Roganic
One MICHELIN Star + MICHELIN Green Star
Modern European
12th October
HK$898 + 10% per guest
Épure
One MICHELIN-star
Contemporary French
26th October
HK$898 + 10% per guest
Arcane
One MICHELIN-star
Modern European
23rd November
HK$898 + 10% per guest
Louise
One MICHELIN Star + 50 Best Discovery
Contemporary French
7th December
HK$898 + 10% per guest
About Ando – 22nd June (Sunday)
Helmed by Argentinian-born chef Agustin Balbi, Ando delivers a journey through the flavours Balbi grew up with and then later discovered in Asia. The name Ando is the act of doing in Spanish, and in Japanese, Ando signifies the feeling of comfort. This duality of flavours and meanings sums up the cuisine with Spanish roots and Japanese influence, given Balbi’s culinary apprenticeship in Japan. These flavours are expressed in a tasting menu that is influenced by seasonality and sustainability, reflecting Ando’s aim of providing a bridge between nature and guests. While the menu adapts with market availability, one signature is a caldoso rice dish called Sin Lola, which pays homage to Balbi’s grandma, who taught him cooking skills at a young age
About Trattoria Felino – 27th July
Trattoria Felino, a culinary tribute to co-founder and Chef Marcello Scognamiglio’s diverse global experiences, offers a cozy setting celebrating Neapolitan and Mediterranean flavours. Inspired by Naples, their menu showcases southern Italian ingredients with modern twists on classics like ‘focaccina nel ruotino’, homemade pasta dishes, and Chef Marcello’s grandmother’s meatball recipe. Guests can enjoy shared plates from seafood to the chef’s signature yellow chicken, alongside a curated selection of cocktails and wines, emphasizing southern Italian varietals.
About Estro – 3rd August
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.
About Leela – 21st September
Welcome to Leela, an extraordinary new dining destination where the vibrant flavours of India meet contemporary in-novation. 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.
About Roganic – 12th October
Roganic Hong Kong is Simon Rogan’s one MICHELIN star and MICHELIN Green-starred restaurant located in the centre of Hong Kong’s Causeway Bay, and which opened in 2019 with Oli Marlow as Executive Chef and Adam Catterall as Head Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability. In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and relocated to a new home in Lee Garden One in February 2025.
About Epure – 26th October
A proud ambassador of contemporary French cuisine on the Victoria Harbourfront, ÉPURE by Singaporean Chef Aven Lau serves exceptional food and impeccable service in an elegant interior designed by internationally renowned design studio, Yabu Pushelberg, and has been awarded a MICHELIN star since 2017. Representing the greatest culinary traditions of French, ÉPURE also offers a magnificent collection of wines ranging from affordable bottles to rare vintages, served in a sophisticated and soothing setting that is perfect for business meetings, lavish celebrations or intimate gathering
About Arcane – 23rd November
Multi-award winning chef, Shane Osborn, the first Australian Chef to achieve one and two Michelin stars at Pied-a-Terre in London, opened his solo venture, Arcane in Central, Hong Kong November 2014. Arcane serves modern European cuisine presented in an A la carte menu, alongside daily specials and set lunch menu. Our Chef patron Shane Osborn designs the menu seasonally, utilising the finest produce from Japan, France and the UK.
About Louise – 7th December
Louise, a venture by JIA Group and Chef Julien Royer, is set in a two-story heritage building, serving heart-warming French cuisine paired with genuine hospitality led by Head Chef Loic Portalier. Traditional French food, reimagined.
Lobster Bar and Grill at Island Shangri-La offers a convivial atmosphere in which to unwind and savour traditional brasserie fare. Celebrating the familiar and the classic through assured cooking, impeccable technique finessing old favourites complimented by delicious new surprises delights regulars and wins over new diners. Lobster Bar and Grill provides a respite for diners on all occasions, from weekday lunches, to atmospheric evenings accompanied by stellar live singing performances, and even weekend brunches. Guests can also enjoy cocktails mixed by the team from the award-winning bar.
Address: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong
Opening hours: Lunch 12 noon to 2:30pm (Mon – Fri); 11:45am to 4pm (Sat, Sun & Public Holidays); Dinner 6:30pm to 10 pm.
Ever since leaving the small town of Richmond in Canada more than 20 years ago to sign up for culinary school in New York, Cary Docherty’s heart and head has been in restaurants and hospitality. On a whim and a prayer, he moved to London, where he worked for British culinary giants Gordon Ramsay, of three-Michelin-starred Restaurant Gordon Ramsay, Clare Smyth, now chef-patron at three-Michelin-starred Core by Clare Smyth, and Jason Atherton, who entrusted him to run the hugely successful Little Social. Docherty moved to Hong Kong in 2018, where he quickly gained attention for his cooking at the former Gough’s on Gough. He joined as Executive Sous Chef at Island Shangri-La in 2020, then was appointed Executive Chef at Salisterra at The Upper House, before returning to Island Shangri-La to steer the Lobster Bar and Grill through its next chapter.
<<27th May 2025 – Hong Kong>> This Father’s Day, on Sunday, 15 June 2025, Black Sheep Restaurants invites guests to celebrate the father figures in their lives with unforgettable meals across four of its most beloved concepts. Whether it’s a grand British roast, a richly spiced South Asian feast, a modern dim sum banquet or a fiery Sichuan brunch feast, each curated menu and offering promises to impress.
A REGAL ROAST AT MAGISTRACY DINING ROOM
HK$688+10% per guest | Sunday Roast Brunch | Sunday, 15 June
Set within a restored 19th-century British courthouse, Magistracy Dining Room delivers the refined comfort of a classic London dining club in the heart of Central. The Father’s Day menu is led by Chef Alyn Williams, whose MICHELIN-starred career informs every detail of the elevated British fare on offer.
The experience begins with starters like Crudités with Avocado Dip, Toasted Seeds and Sumac, Prawn Cocktail Crumpets, and Chicken Liver & Foie Gras Parfait. Additional luxuries include Gillardeau Spéciale No.3 Oysters (HK$68 per piece) and Petrossian Tsar Imperial Ossetra Caviar (HK$1,588 for 50g). For mains, guests may choose from Crispy Crackling Pork Belly, Slow-Cooked Rib of Beef, Salmon en Croûte with Mandarin Butter Sauce, or a Double-Baked Lincolnshire Poacher Soufflé, all accompanied by classic roast sides.
Desserts include the theatrical Baked Alaska (for two), flambéed tableside, or a rich Dark Chocolate Pudding. Guests can add a Two-Hour Free-Flow Drinks Package for HK$388.
HK$558+10% per guest | Lunch (Special lunch service) & Dinner | Sunday, 15 June
For the first time ever, Prince and the Peacock opens its doors for lunch to mark Father’s Day with a sumptuous, spice-driven menu. Nestled on the floor above the Magistracy Dining Room, the restaurant is a tribute to the princely states and colonial clubs of South Asia.
The multicourse Father’s Day menu includes Ghughni Chaat (a tangy chickpea snack with green mango and tamarind), Patti Samosa (crisp pastry filled with spiced chicken), Chapli Kebab (a house-spiced lamb patty), and Tawa Jhinga (tiger prawns sautéed with Kandhari chillies and shallots). Mains include Butter Chicken (stuffed chicken leg in a coconut-poppy seed sauce) and Wagyu Vindaloo (tandoori wagyu short ribs braised in cashew vinegar and garlic), served with Butter Naan and Steamed Basmati Rice. Desserts feature Bhapa Doi, a steamed yoghurt flan with rose cookies, and Gulab Jamun with Sandalwood Ice Cream, a warm milk dumpling served with a fragrant, creamy scoop.
Special Father’s Day beverages—Mango House Cocktail, Guinness, and Non-Alcoholic Sparkling Tea—are each priced at HK$88. À la carte options are also available.
HK$688+10% per person | Good Fortune Club Brunch | Sunday, 15 June 2025
For dads who love Cantonese flavours, Ho Lee Fook presents a special Father’s Day edition of its Good Fortune Club—a decadent, never-ending dim sum feast designed to impress. Known for its playful reinterpretation of Chinese classics, the SoHo favourite is led by Chef ArChan Chan, with dim sum artistry by Chef Winson Yip, delivering a bold yet refined afternoon of indulgence.
“Har Har” Har Gow
Scallop & Black Garlic Siu Mai
Fried Cheesy Taro Dumpling with Curried Chicken and Onion
Crispy Prawn & Garlic Chives Wonton
Crispy Spring Roll with Chicken & Morel Creamy Sauce
Steamed Vegetable Dumpling with Purple Corn, Zucchini, and Mushroom
“Prawn Toast x Okonomiyaki” with Kewpie Mayonnaise, Bull-Dog Sauce, Shaved Cabbage, and Aonori
Mala Beef Ball with Kaffir Lime Leaves
Snacks include:
Cauliflower Mushroom & Celtuce with Mala Dressing
Chongqing Chicken Wings with Facing Heaven Chillies, Dried Chillies, and Sichuan Pepper
Hearty additions from the wok and grill include:
Chef’s Selection of Seasonal Greens
Spicy Preserved Daikon & Beef Floss Fried Rice
Kurobuta Pork Char Siu, honey-glazed and charcoal-grilled
Each dad will receive a complimentary welcome drink on arrival to toast the day. For Father’s Day reservations, please visit website at HERE.
MAJESTIC BRUNCH AT GRAND MAJESTIC SICHUAN FOR DADS
HK$588+10% per person | Sunday, 15 June 2025
Priced at HK$588 per guest (+10% service charge), Grand Majestic Sichuan’s “Majestic Brunch” offers a true feast of Sichuan flavours including unlimited appetisers, one choice of main course, unlimited servings of vegetables, rice and noodle dishes and optional two-hour free-flow beverage packages. For reservations for Majestic Brunch, please visit website at HERE.
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ABOUT MAGISTRACY DINING ROOM
Magistracy Dining Room, inspired by timeless London restaurants that brings all the charm and quintessential savoir-faire of these iconic institutions to the heart of Hong Kong, is open for lunch from Thursday through
Sunday, with Sunday Roast only being served on one Sunday every month until September. Botanical Garden, a lush space outside the main dining room that is reminiscent of British heritage gardens, is also open from 12pm onwards on Thursday through Sunday, where guests will find respite in the form of the city’s finest gin and tonics.
Ho Lee Fook is a Chinese restaurant with a Hong Kong heart, a flag-bearer for the city whose cuisine and culture it represents, a vibrant celebration of late-night, neon-soaked sophistication. Meaning ‘good fortune for your mouth’, Ho Lee Fook brings to life a deep appreciation and passion for Cantonese cuisine with a boisterous experience steeped in heritage, grounded by our shared love of good food and great company.
HO LEE FOOK CONTACT
Address – G/F, 1-5 Elgin Street, SoHo, Central, Hong Kong
As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.
PRINCE AND THE PEACOCK CONTACT
Address – 1/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong
Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.
RESTAURANT INFORMATION
Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 40 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.
Indian Accent以其對印度菜的創新詮釋而聞名，餐廳自2013年以來贏得多項國際榮譽，包括連續13年打入「亞洲50最佳餐廳」榜單（2025年排名第46位）、自2024年起入選「世界50最佳餐廳」榜單，並於2025年OAD亞洲餐廳榜單位列第11位。於2024年和2025年，Indian Accent更獲La Liste評為印度最佳餐廳。Indian Accent. 於紐約和孟買開設了分店，其尖端料理手法結合了新鮮的時令農產品和異國風味食材，為饕客打造秉承著傳統風味的味蕾之旅。 Indian Accent由擁有超過二十年豐富經驗的主廚Shantanu Mehrotra掌舵，他的專業知識和創造力對於Indian Accent在新德里及其全球分店的成功至關重要。
<<23rd May, 2025 – Hong Kong>> Known for its bold and elevated renditions of India’s street food culture, One MICHELIN-starred and One Diamond-awarded CHAAT Hong Kong is set set to host an extraordinary collaboration with the world-renowned Indian Accent from New Delhi, India in association with The Soul Company for the first time ever in Hong Kong. This highly anticipated event will take place on Friday, 20th June for dinner, and Saturday, 21st June for lunch and dinner service, showcasing the best of Indian cuisine.
Introducing Indian Accent and Executive Chef Shantanu Mehrotra
Indian Accent, known for its innovative take on Indian cuisine, has garnered international acclaim since 2013, consistently ranking on Asia’s 50 Best Restaurants list (13 years in a row and this year ranked #46 in 2025 list), securing a spot on the prestigious World’s 50 Best Restaurants list from 2024 and with the latest achievement of being ranked #11 on OAD Asia’s Top Restaurants 2025. Celebrated as the No. 1 restaurant in India by La Liste for both 2024 and 2025, and with successful outposts in New York and Mumbai, Indian Accent’s cutting-edge approach combines fresh seasonal produce and exotic ingredients to create a menu that captivates adventurous palates while honouring traditional flavours.
Taking the lead is Chef Shantanu Mehrotra, the Executive Chef of Indian Accent, with a rich culinary background spanning over two decades. His expertise and creativity have been pivotal in the success of Indian Accent, in New Delhi and its global outposts.
He shares his excitement about the collaboration, stating, “This collaboration is a celebration of the most progressive Indian cuisine in the world, as we embark on a journey to blend new flavours, explore new ingredients, and bring awareness to the rich diversity of Indian gastronomy. This is also our first time cooking in Hong Kong and we are very much looking forward to showcasing our cuisine and philosophy to the guests at Chaat.”
CHAAT x Indian Accent Collaboration Menu on 20th-21st June
Chef de Cuisine Gaurav Kuthari from CHAAT expressed his enthusiasm, saying, “We are thrilled to partner with Indian Accent for this extraordinary collaboration, combining our culinary visions to create a one-of-a-kind dining experience for our guests at Rosewood Hong Kong. We look forward to welcoming Indian Accent Team to Hong Kong this June for this special event.”
The collaboration offers an exclusive experience priced at HK$888+10% per guest for lunch and HK$1,698 + 10% per guest for dinner. Sample lunch Menu for 21 June are as below:
Indian Caramelized Milk Fudge, Vanilla Bean Ice Cream
Indian Accent
GOLDEN CHAI MASALA
Chaat
For reservations and further information, please contact CHAAT at Rosewood Hong Kong via website at HERE.
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ABOUT CHAAT
CHAAT is the Hindi term “to lick,” and as such, invites guests to transport themselves across the Indian peninsula with an upscale menu delicious to the last morsel. At one MICHELIN-starred and one Diamond recognised CHAAT, Chef de Cuisine Gaurav Kuthari re-imagines his favourite traditional street snacks from his childhood growing up in central India, which includes his hearty homemade Paneer Cheese and Pav Bhaji. Utilising a trio of authentic tandoor ovens, the colourful menu pays homage to the rich and varied culinary lexicon of India’s central states and Bombay coast, the northern Punjab and Kerala in the south. CHAAT’s convivial atmosphere revives the feeling of India’s much-loved social bazaars, where families, friends and new acquaintances gather over a shared love of food and conversation.
ABOUT INDIAN ACCENT
Indian Accent is renowned as the pioneering modern Indian restaurant worldwide, with its inventive approach seamlessly blending traditional flavours with contemporary techniques. Located at The Lodhi, Indian Accent, New Delhi has won numerous accolades over the years, including featuring on Asia’s 50 Best Restaurants list since 2013 and the World’s 50 Best Restaurants list 2024. It has been recognized by Time Magazine as one of the world’s 100 greatest places and was voted India’s No. 1 restaurant by La Liste for 2024 & 2025. Indian Accent opened a very successful outpost in New York in 2016 and in 2023 opened in Mumbai at the iconic Nita Mukesh Ambani Cultural Centre, bringing the signature Indian Accent flavours to the financial capital of the country.
Please click here for Chef Shantanu Mehrotra’s profile
About Gaurav Kuthari, Chef de Cuisine of CHAAT
Gaurav Kuthari, a seasoned chef with over 15 years of experience, currently holds the position of Chef de Cuisine at CHAAT in Rosewood Hong Kong, recipient of one MICHELIN star and One Diamond recognition from Black Pearl Restaurant Guide. Gaurav’s journey in the hospitality industry began with extensive training at the prestigious India Habitat Centre in New Delhi, India, where he gained expertise in various hotel departments. He then ventured to Lemon Tree Group of Hotels in Ghaziabad, India, followed by honing his skills at Le Meridien in New Delhi, serving as a Chef Trainee for Indian restaurants Monsoon and Pakwan.
Seeking new challenges, Gaurav expanded his horizons by joining The Trident in Mumbai, owned by The Oberoi Group, before embarking on his culinary adventure in Hong Kong with Uppal Hospitality Group (UHG). In 2020, Gaurav found his calling as the Sous Chef at CHAAT Hong Kong, swiftly becoming an integral part of the opening team and contributing significantly to the restaurant’s success, culminating in the prestigious one MICHELIN star rating. Now as Chef de Cuisine of CHAAT Hong Kong, Gaurav combines his diverse culinary experiences to showcase modern Indian cuisine, highlighting regional flavors and spices while infusing his personal touch and upbringing into each dish.
Restaurant Contact – CHAAT:
Address: Level 5, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
<<22nd May, 2025 – Hong Kong>> Rosewood Hong Kong invites guests to honour the father figures in their lives with a thoughtfully curated selection of Father’s Day dining experiences across its acclaimed restaurants and dessert boutique. From bold Italian flavours at BluHouse and sumptuous Spanish fare at Bayfare Social to a show-stopping American steakhouse feast at HENRY or something sweet from Butterfly Patisserie, each venue presents a unique way to celebrate Dad this June.
HENRY
Celebrate the weekend with an indulgent Father’s Day Weekend Lunch at American steak house HENRY, available exclusively on 15 June 2025, priced at HK$998 per person.
Starters (to share):
Oysters on Ice (Gillardeau no.2, Champagne mignonette; additional oysters HK$48/pc)
Maryland Crab Cake with watercress & red radish salad, tartar sauce
Roasted Bone Marrow with confit onion, peppercorn glaze, sourdough toast
Main Course (choice of one):
44 Farms USDA Tenderloin
Boucheries Nivernaises Lamb Chops with mint yogurt sauce
M7 Full-Blood Wagyu Delmonico Ribeye from Tasmania (+HK$298 for two)
Cod Fish with meunière sauce and herb salad
Hot Smoked BBQ Rub Beer Can Chicken with mayo coleslaw
Dessert (choice of one):
New York Cheesecake with sour cream, strawberry, peach, blueberry jam
Corn Sundae with corn ice cream, candied popcorn, caramel
Smoked Crème Brûlée with Madagascar vanilla
To elevate the experience, HENRY also offers an optional two-hour free-flow beverage package. Guests can enjoy the Champagne Corner (+HK$588 per person), featuring Ruinart R de Ruinart Brut NV, a curated Marcel Richaud Côtes-du-Rhône 2022 red, Auntsfield Sauvignon Blanc 2023 from Marlborough, a variety of draft and canned beers, and freshly mixed mimosas from the trolley. The Non-Alcoholic Option (+HK$288 per person) includes NON #5 Sparkling Lemon Marmalade & Hibiscus, NON #3 Toasted Cinnamon & Yuzu, and fruit punch from the trolley.
Holt’s Café Available for both lunch and dinner on 14 and 15 June 2025, Holt’s Café presents a menu of East-meets-West Father’s Day Specials designed to delight:
Chilled Baby Geoduck Clam (HK$238) with Sichuan pepper
Half Roasted Goose (HK$428) with plum sauce
Stir-fried Razor Clam (HK$368) with black bean sauce
Fried Mud Crab Typhoon Shelter Style (HK$688)
Cast Iron New York Cut Westholme Beef M7 (HK$568) with French fries
Hong Kong Style Egg Waffles (HK$108)
Bayfare Social
Lively Spanish bar and restaurant Bayfare Social introduces exclusive Father’s Day Specials available on 14 and 15 June 2025 for lunch and dinner. Guests can look forward to hearty, flavour-packed dishes perfect for sharing, including:
Pescadito Frito (HK$138): Deep-fried white bait fish, parsley, lemon aioli
Esqueixada de Bacalao (HK$160): Spanish codfish salad with tomato, olives and olive oil
Huevos Rotos con Chistorra (HK$198): Basque country chorizo, free-range fried egg, agria potato
Zamburiñas a la Plancha (4 pcs HK$318): Baked Galician scallops with garlic and parsley
Arroz de PlumaIbérica (HK$398 for medium | HK$548 for large): Ibérico pork pluma paella with chanterelle and pork jus
BluHouse
Italian food-hall BluHouse celebrates Father’s Day with a robust Italian menu of lunch and dinner specials available on 13 until 15 June 2025. The limited-time offerings highlight traditional flavours from across Italy, including:
Fettuccine al Ragu Toscano (HK$268): Fresh fettuccine, Tuscan veal ragout, Il Fiorino Pecorino
Pizza Siciliana (HK$88): Traditional Sicilian slice with eggplant, garlic, basil, burrata cheese
Cacciucco (HK$688): Traditional Tuscan seafood stew with white wine, parsley and croutons
Tiramisu al Pistachio (HK$118): Bronte pistachio, mascarpone, and espresso
The Legacy House Celebrate Father’s Day in refined Cantonese style at One MICHELIN-starred and One DIAMOND-recognised The Legacy House with an eight-course Weekend Set Dinner Menu available on 14 and 15 June 2025, priced at HK$2,380 per person.
Double-boiled fish maw soup with sea whelk, Chinese herbs, and 50-year dried tangerine peel
Braised green lobster tail in supreme broth
Wok-fried Australian wagyu beef with termite mushroom
Braised 6-head South African abalone with pomelo pith in oyster sauce
Braised winter melon with fresh crabmeat and roe
Braised e-fu noodles with scallop, shrimp roe, and abalone sauce
Double-boiled yellow fungi, bamboo pith, lily bulb, and dried longan
Marmo Bistro
For a relaxed yet refined Father’s Day celebration, Marmo Bistro, Rosewood Hong Kong’s first French Bistro presents a limited-time selection of French bistro dishes elevated with premium seasonal ingredients. Designed for sharing, the menu is available exclusively on 15 June 2025 for dinner only. Highlights include:
Carpaccio de Saint Jacques à la Truffe (HK$248)
Norwegian raw marinated scallop, mâche salad, and Tasmanian black truffle
Moules Marinières (HK$398)
French Bouchot mussels in white wine and cream, served with hand-cut potato fries
Filet de Bœuf en Croûte (HK$788) (Serves Two)
Oven-baked beef tenderloin wrapped in puff pastry with mushroom duxelles and Tasmanian truffle
Île Flottante (HK$108)
A classic floating island dessert with soft meringue, bourbon vanilla sauce, and crisp nougatine
Butterfly Patisserie’s Dubai Chocolate Cigar
Butterfly Patisserie
For a truly indulgent Father’s Day, Butterfly Patisserie presents an elegant trio of dessert offerings crafted by Chef Jonathan Soukdeo and team to honour the most important men in our lives. Available for pickup and delivery from 2 to 15 June 2025, these handcrafted creations from Butterfly Patisserie make for the perfect sweet finale to your Father’s Day celebration.
Coffee Chiffon Cake (HK$488 | 16cm)
Celebrate Dad with a festive cake that layers soft vanilla chiffon with aromatic coffee notes and velvety tiramisu mousse – a tribute to strength, warmth, and unwavering support
Black Sesame MillefeuilleCake (HK$408 | 14cm / HK$688 | 24cm)
This luxurious twist on a classic millefeuille features crisp puff pastry layered with rich black sesame cream and praline. A ‘Happy Father’s Day’ chocolate medallion crowns this show-stopping dessert
Dubai Chocolate Cigar (HK$208 | 4 pieces)
This pistachio praline chocolate cigar offers a playful contrast of creamy and crunchy textures, with layers of silky milk chocolate, roasted pistachios, and Butterfly Patisserie’s signature knafeh. Each cigar is elegantly presented on a bed of chocolate nibs.
For the other dining establishments at Rosewood Hong Kong, including CHAAT, Darkside, XX and The Butterfly Room, operations will continue as usual with their regular offerings. For more information or reservations at Rosewood Hong Kong’s restaurants and bars, please visit website at HERE for further details.
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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 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.
For more information: rosewoodhotels.com/hongkong
Connect with us: Facebook Instagram WeChat @RosewoodHongKong
[21st May 2025 – Hong Kong] One MICHELIN-starred, One DIAMOND-recognised Andō(#41 on Asia’s 50 Best Restaurants 2025), the genre-defying fine dining destination from Chef / Founder Agustin Balbi and JIA Group, embarks on an exciting new chapter this season with a completely reimagined lunch and dinner tasting menu, a refreshed wine program, and new design touches in its intimate dining room and private dining room. These changes are a reflection of Andō’s continuous evolution since the restaurant’s opening in 2020 — an ever-unfolding expression of Chef Agustin’s personal and culinary journey.
A Fully Revamped Culinary Experience at Andō
Driven by his pursuit of refinement, Chef Agustin Balbi presents a 100% new tasting menu that pays tribute to his multi-cultural identity. The new menu is a testament to storytelling through technique and memory, weaving together origin, craft, and emotion in every dish. The full menu can be viewed HERE.
Highlights include:
Asparagus / Piparras / Salchichón Tart – A delicate introduction of Japanese green asparagus with pickled peppers and Iberico salchichón.
Wagyu / Fermented Chili / Tostada – Kumamoto wagyu with fermented chili and sun-dried tomato atop a crisp tostada.
Shiro Ebi / Passion Fruit / Mochi – Marinated white shrimp with passion fruit vinaigrette, homemade mochi, and finger lime.
Carabinero / Herb / Kristal Caviar – Spanish carabinero prawn with herb panna cotta, mustard leaves, and Oscietra caviar.
Suzuki / Seaweed / Cava – Suzuki (Japanese sea bass) paired with nori and sorrel cava sauce, razor clams, and a seaweed pancake.
Meloso Rice – Japanese rock lobster in a smoked paprika and seafood stock rice.
Chef Balbi’s personal roots shine in dishes like the Hokkaido Pork / Sansai / Kale, finished with his father’s chimichurri, and the Spanish Lamb with garbanzo purée and white asparagus — both heartfelt homages to home and heritage. Dessert courses like Yuzu / Marigold and Strawberry / Almond Milk Mousse elegantly round out the journey.
Revamped Wine Program by Carlito Chiu
Complementing the new menu is a revitalised wine and beverage program curated by the recently awarded MICHELIN Guide Hong Kong Macau 2025’s Best Sommelier, Head Sommelier Carlito Chiu, designed to amplify the narrative and nuance of each course.
Highlights include:
Champagne Drappier Brut Nature IMMERSION – A rare bottle aged 646 days under the English Channel, showing remarkable depth and marine-driven minerality.
RAW Course: Tomorrow Wine 2022 – Onoyama Bikki Rouge – A chilled Bordeaux blend with Oolong tea-like freshness and whole-cluster complexity.
MUSHROOM Course: Kioke Jikon Sake – Served warm to highlight umami, fermented in traditional wooden vats for microbe-friendly richness.
MAIN Course: 2009 Talley Vineyard Pinot Noir – Sustainably grown, native yeast fermented and aged in French oak for elegance and structure.
RICE Course: Mansong Yellow Wine – A cross-cultural expression blending Eastern rice-washing and Western aging techniques.
DESSERT: Jean Vesselle Ratafia – A rare Champagne liqueur aged in oak with spiced, candied fruit notes.
Each pairing has been chosen to deepen the dialogue between dish and drink, offering a curated sip-to-bite journey from start to finish.
A New Canvas for the Experience
In tandem with the culinary revamp, the restaurant’s interiors have undergone a soft transformation. New tableware, custom tablecloths, and rotating wall art have been thoughtfully selected to enhance the tactile and visual dialogue of the dining room, reinforcing Andō’s identity as a space where cuisine meets culture, and tradition meets innovation. Since its opening in 2020, Andō has defied culinary conventions — not bound by geography or genre, but grounded in personal memory, craftsmanship, and curiosity. This full-scale revamp signals a bold new chapter for the restaurant, offering returning guests something wholly new, while staying true to the soul of what Andō has always been: a space for discovery.
For reservations enquiries, contact the guest relations team via WhatsApp +852 9161 8697, or book online HERE.
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ABOUT ANDŌ
Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant, launched in partnership with JIA group in 2020. Defying labels and bending genres, Andō’s modern tasting menus are a translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Italy and Spain, while gazing at the lands that shaped his craft – the USA and Japan.
Address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong
One MICHELIN Star – MICHELIN Guide Hong Kong Macau 2021 – 2025
#41 – Asia’s 50 Best Restaurants 2025
#27 – OAD 2025 Top Asian Restaurants
Top 20 Restaurants of Hong Kong – Tatler Dining Asia 2021 – 2024
Restaurant of the Year – Tatler Dining 2024
Best Sommelier – Tatler Dining 2024
#46 – Best Chef Awards 2023
One Diamond Award – Black Pearl Restaurant Guide 2023 – 2025
Marca Pais Cultural Ambassador Award by Government of Argentina Ambassador of More Good Charity Bazaar Taste Elite – Harper’s Bazaar 2024 + 2025
Two Knives Award – Best Chef Awards 2024
Travel & Leisure Asia 2024 – Top 30 Restaurants of Hong Kong
Tatler Asia – Top 100 Restaurants of Asia
Best Sommelier – MICHELIN Guide Hong Kong Macau 2025
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 12 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here. JIA Group is listed on the GEM board on the Hong Kong Stock Exchange.
<<20th May, 2025 – Hong Kong >> MICHELIN recommended Prince and the Peacock, located at the heart of Hong Kong in Tai Kwun’s Central Magistracy, continues its exploration of Indian royal cuisine with the launch of new spring and summer dishes on the menu curated by Chef Palash Mitra and team.
PRINCE AND THE PEACOCK’S NEW SEASONAL MENU ADDITIONS
Prince and the Peacock, under the innovative leadership of Chef Palash Mitra, is proud to introduce an exciting array of new spring and summer dishes to its menu. The first enticing addition is the Ghugni Chaat (HK$128), a delightful blend of traditional sweet shop-style Bengal gram with slow-cooked white chickpeas, onions, tomatoes and a medley of aromatic spices. This traditional street food item is elevated with the addition of crispy rice flakes, fresh green mangoes and a tangy tamarind chutney, showcasing Bengal’s rich culinary heritage.
Moving on to the Quail Pepper Roast (HK$198), this fiery dish features crispy quail halves tossed in a spicy chilli sauce with onions and ghost peppers, served with boiled quail eggs and a refreshing lemon wedge. Its bold flavours and unique preparation pay homage to the vibrant spices and textures in India’s regional cuisines.
Quail Pepper Roast
The Bhapa Chingri (HK$428) is a true culinary gem inspired by traditional Bengali recipes. It is made with freshwater flower prawns from the Indian Ocean, coconut, cinnamon and ground mustard. This dish, prevalent in Bengali and surrounding regional cuisines, offers a deep dive into the coastal flavours of the region and highlights Chef Palash’s passion for authentic, time-honoured dishes.
The Artichokes Varuval (HK$178) presents a vegetarian delight featuring new potatoes, artichokes, Varuval masala, curry leaves and fennel seeds. Drawing inspiration from the South Indian culinary landscape, this dish combines various flavours and textures, creating a harmonious blend of spices and vegetables.
Machli Angeethi (HK$378) offers tantalising taste with embers-roasted Indian Ocean mackerel marinated in green herbs and spices. This tandoori-cooked delicacy showcases the robust flavours of the sea and the aromatic essence of traditional Indian cooking methods.
Patiala Shahi Koftey (HK$238) is a creation featuring soft cheese, royal cumin, cashews and whipped cream. This dish, consisting of mashed soft cheese koftas stuffed with a rich mixture of dried fruits, nuts and spices, pays homage to the royal kitchens of North India with its decadent flavours and sumptuous textures.
For dessert, Bahapa Doi (HK$128) offers a sweet conclusion to the meal with its steamed yoghurt, rock sugar flan and rose cookies. A traditional Bengali delicacy, this dessert combines the creamy richness of yoghurt with the subtle sweetness of rock sugar.
Machli Angeethi
Lastly, the Sorbet of the Day (HK$128) presents a refreshing finale. Based on an ancient recipe, this delightful frozen treat is Chef Palash’s personal favourite menu item, showcasing a fusion of exotic fruits and coconut cream that culminates in a natural, dairy-free indulgence garnished with a heap of minced cashew nuts.
Opening Hours & Reservations
Prince and the Peacock heralds a fresh era in the realm of elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. It opens daily for dinner from 6pm onwards. Reservations can be made via email (reservations@themagistracyhongkong.com) or by calling +852 2154 6104.
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RESTAURANT INFORMATION
Address – 2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong
As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.
ABOUT CHEF PALASH MITRA
Leading the kitchen brigade at Prince and the Peacock is Chef Palash Mitra, a maestro of Indian cuisine. With roots deeply embedded in the flavours of Bengal and Gujarat, Chef Palash’s expertise shines through in each dish, weaving together narratives of tradition and innovation. His illustrious culinary journey – from renowned establishments in London to the acclaimed one MICHELIN-starred New Punjab Club – has culminated in the grandeur of Prince and the Peacock, where he masterfully crafts dishes that elevate Indian dining to new heights.
ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 40 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.
<<Hong Kong, 19th May, 2025>> – Following the resounding success of their first collaboration in Seoul on 23rd March, 2025, One MICHELIN-starredCristal Room by Anne-Sophie Picand One MICHELIN-starred Solbamare set to reunite for a one-night-only event – this time in Hong Kong on the night of 16th June, 2025. This exclusive dinner marks Solbam’s Hong Kong debut, showcasing the shared culinary philosophy between Chef Eom Tae-jun’s nature-inspired Korean cuisine alongside Cristal Room by Anne-Sophie Pic’s refined French artistry by Head Chef Marc Mantovani.
Recently awarded “Best New Restaurant Opening” and named among the “Top 30 Restaurants of Hong Kong” by Harper’s Bazaar Hong Kong – Bazaar Elite Taste 2025, 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 Chef Sommelier of Maison Pic.
Solbam, one of Seoul’s most exciting modern restaurants, earned its One MICHELIN star in 2023 for its inventive, nature-inspired Korean cuisine. Led by Chef Eom Tae-jun, Solbam draws on seasonal ingredients, fermentation techniques, and Korean heritage to craft dishes that feel both rooted and contemporary. With its poetic philosophy and visually striking plates, the restaurant has become a key voice in Korea’s evolving fine dining landscape.
This collaboration invites Hong Kong food lovers to experience a unique dialogue between Korean innovation and French refinement, brought to life through an exclusive tasting menu crafted by two visionary teams.
Cristal Room x Solbam Event Sample Menu
Amuse Bouche
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Morel dumpling with fermentation tofu sauce
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Kuruma shrimp
vegetal chawanmushi, teardrop peas, consommé chaud infused with geranium and kaffir lime
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caviar with cream cheese bavarois dill cream and dill oil amaebi
pasta parcels pasta parcels filled with goat cheese
green tomato consommé flavoured with Chrysanthemum and marigold
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red bigeye, daikon radish veil, Scallop mousse with charcoal-grilled bean sprouts, sea squirt broth
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Limousin sweetbread
aged in beeswax, osmanthus, lavender and sweetcorn
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Tenderloin, Charcoal-grilled red mustard leaves, Korean fish sauce
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Raspberry
rosemary and sea fennel ice cream, crispy meringue and seaweed
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Petit Fours
Dishes from Cristal Room by Anne Sophie Pic
Event Details
Date: Monday, 16 June 2025 (one night only) Location: Cristal Room by Anne-Sophie Pic, Hong Kong Format: Dinner only Price: HK$2,880 + 10% per guest (with optional mixed drinks pairing at HK$1,888 per guest)
Reservations for this event are limited and bookings are now open at HERE. 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, 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.
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.
《2025年5月19日 — 香港》位於灣仔利東街的 The Baker & The Bottleman，日間是可持續的摩登烘焙店，入夜後則化身鄰居餐廳及葡萄酒酒吧，自2022年1月開業起將英式烘培的優良血統注入利東街，為活力十足的美食及生活文化綠州帶來耳目一新的面貌。The Baker & The Bottleman烘焙店的烘焙主管Helene Ng及其團隊特別呈獻20款全新手工烘焙新品，而餐廳英國主廚 Jake Bennett 則帶領廚房團隊同時於午餐及晚餐時段提供全新時令單點全日餐單及午餐套餐；炮製以食材為主導的現代英國美食，為每道菜品注入匠心技藝及濃郁的風味。
The Baker & The Bottleman每天營業至深夜，為客人提供精緻的烘焙出品及多款食品，體現了Simon Rogan對食材的季節性及品質的堅毅精神。這個新篇章為客人提供了不同的體驗：從休閒的平日早餐到物超所值的午餐及便捷的套餐，以及舒適美味的晚餐。於The Baker & The Bottleman，客人可以品嚐以上乘材料和精湛技藝烹調的美食。
推出由烘焙主管 HELENE NG 全新演繹的烘焙新品
烘焙主管 Helene Ng 為The Baker & The Bottleman 帶來一系列匠心巧製的全新時令烘焙美食，20款新鮮出爐的烘焙食品將經典烘焙技藝與創意口味融為一體。客人可以品嚐多款手工烘焙美食，包括黑芝麻麻糬牛角包（HK$55），金黃酥脆的外皮與加入堅果餡料的黑芝麻麻糬完美融合，口感豐富；芒果椰子西米酥（HK$60）充滿夏日氣息，絲滑的椰子忌廉配上芒果粒及西米，每一口都充滿熱帶風情。
The Baker & The Bottleman亦特別推出三文治套餐，每天上午 11時起供應。客人只需以HK$98便可品嚐自家製意式香草麵包和咖啡或茶一杯，享受滋味悠閒的早晨或午間時刻。三文治選擇包括：
加冕雞三文治佐咖哩蛋黃醬、醃漬葡萄乾及烤杏仁
蛋沙律三文治配炙燒雜菜、四季豆及芝麻醬
24小時慢燉牛小排配辣根、西洋菜及甜洋蔥
火腿芝士吐司
THE BAKER & THE BOTTLEMAN餐廳呈獻精緻且性價比高的英式美食
位於樓上的 The Baker & The Bottleman 餐廳首次推出午餐套餐，價錢只需HK$198，每天中午12時至下午3時供應。客人可品嚐餐廳的現代英式風味，先以開胃菜式打開序幕，選擇包括蘇格蘭鵪鶉蛋配台灣雲呢拿與布冧蓉、番茄香辣豬肉醬與鯷魚多士，或煙燻鰻魚配辣根及意式豬油鬆餅（+HK$18）。主菜方面，可選擇蜜汁牛肋排配迷迭香粟米糊與芥蘭、炸魚漢堡配他他醬與酸瓜及紅列斯特芝士或烤豬排配焦烤蘋果泥與茄子（+HK$20）。飲品方面，客人可選擇冰咖啡、冰茶或自製檸檬水。以超值的價錢享用多款自選美食，享受一頓舒適的午餐體驗。
午餐和套餐供應時間為每天中午12時至下午3時，晚餐供應時間為晚上6時起。午餐和晚餐時段均提供單點菜單。如需預訂The Baker & The Bottleman的午餐和晚餐，請按此瀏覽The Baker & The Bottleman 網站。
全新營業時間
The Baker & The Bottleman由早上營業至深夜，讓客人時刻享受美味佳餚。The Baker & The Bottleman日間是可持續的摩登烘焙店，入夜後則化身鄰居餐廳及葡萄酒酒吧。於地面的烘焙店，客人可於上午8時至中午12時享用早餐，於下午5時前享用烘焙食品、蛋糕和甜點，供客人堂食及外賣回家愜意享用；樓上的餐廳提供全日菜單，供應時間為中午12時至下午3時及晚上6時至晚上10時（最後點餐時間為下午2時30分及晚上9時30分），並於每天中午12時至下午3時提供午餐套餐 (HK$98)。網上訂購，請瀏覽網站https://shop.thebakerandthebottleman.hk。
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關於The Baker & The Bottleman
The Baker & The Bottleman體現創辦人Simon Rogan的精神，以永續烹飪為其核心理念。透過傳統英式的手工烘焙技術和風味，每件精緻美食均由The Baker & The Bottleman的烘焙師和廚師從頭開始製作，體現其對食物的品質及原創性的承諾。The Baker & The Bottleman同時實踐環保理念，鼓勵「重用」環保意識，以減少源頭浪費，包括使用可重複使用的袋、咖啡杯和採用簡約的包裝設計。所有包裝都可以重用或堆肥，而部分是由有機或再生棉製成。The Baker & The Bottleman致力於支持本地及小規模生產商，並優先從本地農場及生產商直接採購食材。
