Please click here to download official images of The Baker & The Bottleman

<<15^th May 2025 – Hong Kong>> The Baker & The Bottleman is thrilled to announce a comprehensive refresh across both its beloved ground-floor bakery and upstairs restaurant, spotlighting a brand new bakery menu curated by Head Baker Helene Ng, alongside all-new seasonal à la carte and set lunch menus now available for both lunch and dinner. Upstairs, Head Chef Jake Bennett leads the kitchen with a focus on ingredient-driven, modern British fare – bringing thoughtful technique and bold flavours to every plate.

With every dish – whether baked or plated – The Baker & The Bottleman continues to embody the Simon Rogan ethos of seasonality and uncompromising quality, seven days a week from morning until late. This new chapter offers even more ways for guests to experience that vision: from casual weekday breakfasts to excellent-value lunches with a quick and satisfying set menu, and comforting, flavour-forward dinners that don’t break the bank. Expect delicious, approachable favourites made with exceptional ingredients and skill.

A Fresh Take on Baked Goods: New Bakery Menu by Helene Ng

Head Baker Helene Ng brings both expertise and a sophisticated yet playful energy to the bakery’s new seasonal lineup, which features 20 freshly baked items on display, blending classic techniques with unexpected flavours. Guests can enjoy a variety of artisan pastries, such as the Twice-Baked Black Sesame Mochi Croissant (HK$55), which balances a crisp, golden crust with the chewy, nutty surprise of black sesame mochi filling. For a summery twist, the Mango & Coconut Sago Croissant (HK$60) offers tropical brightness in each bite, filled with silky coconut cream and dotted with mango cubes and chewy sago.

Savoury lovers can enjoy bold, flavourful creations like the Pumpkin, Kale & Anchovy Danish (HK$42), a beautifully layered pastry topped with roasted pumpkin and briny anchovy, or the Mushroom & Brie Danish (HK$45), which oozes earthy richness from sautéed mushrooms and melty brie. On the sweet side, the Lemon Poppyseed Scone (HK$38) delivers a bright, zesty lift, while the Dark Chocolate Brownie (HK$40/bag) offers rich, fudgy bites made with premium Valrhona chocolate. Other new additions launching this month include a reimagined Sausage Roll (HK$55) — made with smoked brats wrapped in flaky puff pastry — arriving 8th May, and the soft, buttery Brioche Loaf (HK$68), ideal for French toast or sandwiches at home, debuting 14th May.

To accompany these treats, The Baker & The Bottleman is also introducing a Sandwich + Drink Lunch Promotion available from 11am daily for a limited time period. Guests can enjoy a house-made focaccia sandwich paired with a tea or coffee for just HK$98 – perfect for busy lunch breaks or casual mornings on the go. Choose from:

• Coronation Chicken with curry mayo, pickled raisins & toasted almonds
• Egg Salad with charred brassicas, haricot verts & sesame dressing
• 24hr Braised Short-Rib with horseradish, watercress & sweet onion
• Ham & Cheese Toastie

Upstairs at The Baker & The Bottleman: Refined Yet Accessible British Dining

The Baker & The Bottleman introduces a new daily lunch set for just HK$198, available daily from 12pm to 230pm at its upstairs neighbourhood restaurant for the first time. This set offers a taste of the restaurant’s modern British flair, starting with a choice of small plates such as Scotch Quail’s Eggs with Taiwanese vanilla and prune purée, Tomatoes on Toast with spiced nduja and anchovy, or a Smoked Eel Crumpet with horseradish and lardo (+HK$18). Mains include hearty favourites like the Glazed Short Rib of Beef,, a crispy Fish Burger with beer-battered cod, tartar sauce and melted Red Leicester cheese in house-made brioche, or a Roasted Pork Chop finished with burnt apple purée and bitter leaves (+HK$20). The set also includes a refreshing beverage — choose from iced coffee, iced tea, or house lemonade. With its thoughtfully curated options and exceptional value, this lunch set is perfect for both leisurely midday meals and elevated weekday breaks.

Guests looking to explore more can dive into the expanded à la carte menu, served during both lunch and dinner. Start with a few bites from the snack menu, like the Beef Tendon Crackers (HK$48) — slow-cooked, crisp-fried tendons dusted with smoked tomato salt — or the savoury-sweet Truffle Pudding (HK$68) made from croissants soaked in truffle custard, caramelised with maple, and topped with stout jelly and aged parmesan.

Small plate highlights include the Tartare of Aged Bavette (HK$108) with confit yolk and onion ash-dusted Yukon gold potatoes, and Tomatoes with Spiced Nduja and Anchovy on Toast (HK$78) featuring house focaccia topped with spiced nduja, chopped tomatoes, and anchovies. For something seasonal, Farmer Linn’s Asparagus with Poached Egg and Cheese Sauce (HK$128) showcases tender asparagus dressed in cheese sauce, topped with a slow-cooked egg and toasted seeds, and served alongside a citrus-dressed salad of preserved watercress and seasonal greens.  The comforting Ham & Comté Puff Pastry Slice (HK$98) is served with honey mustard and house-made ketchup, while heartier options include the Glazed Short Rib of Beef (HK$128) – brined for 48 hours and plated with creamy rosemary polenta, parsley oil, and grilled gai lan.

To end on a sweet note, desserts range from the indulgent Bitter Chocolate Profiterole (HK$98) stuffed with almond ice cream and finished with a bitter chocolate sauce, to a smooth and fragrant Taiwanese Vanilla Crème Brûlée (HK$88), two scoops of light, freshly-churned Peach Sorbet (HK$68), or a Warm Valrhona Triple Chocolate Cookie (HK$68) to-go.

Lunch and set lunch will be served daily from 12-230pm, with dinner services from 6pm onwards. A la carte menu will be available for both lunch and dinner periods. For lunch and dinner reservations at The Baker & The Bottleman, please visit website at HERE.

New Opening Hours

The Baker & The Bottleman is now open from morning till late, offering something delicious at every hour — a modern bakery by day and a neighbourhood restaurant by night. Downstairs, enjoy breakfast from 8am to 12 noon, and bakes, cakes, and sweet treats until 5pm, available for dine-in or takeaway. Upstairs, the restaurant serves an all-day menu from 12pm–230pm and 6pm–930pm, along with a HK$198 set lunch available daily from 12pm to 2:30pm. Order and shop online at https://shop.thebakerandthebottleman.hk.

<<ENDS>>

About The Baker & The Bottleman

True to Simon Rogan’s ethos, sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The Baker & The Bottleman uses traditional artisanal techniques and flavours giving a strong British heritage to each baked item. The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton.

The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.

The Baker & The Bottleman Bakery + Restaurant Information

Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

Email: Hello@tbtb.hk

Facebook Page – www.facebook.com/TheBakerandTheBottleman

Instagram: @TheBakerandTheBottleman

Opening Hours

BAKERY – Eat In / Takeaway

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

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

NEIGHBOURHOOD RESTAURANT – Walk-In / Book A Table

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

Set Lunch (HK$198): 12pm – 2:30pm

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

請按此下載 LOUISE高解像度相片

[2025年5月13日，香港] 米芝蓮一星餐廳 Louise 由佳民集團及法國名廚 Julien Royer 共同創立，餐廳由主廚 Loïc Portalier 主理，並以其窩心法式美食聞名。Louise 特別呈獻令人無法抗拒的甜蜜餐飲禮遇，讓客人於父親節盡受甜蜜滋味。

新上任糕點主廚 Eve Minialai 推出全新 LOUISE 朱古力禮盒

由即日起，客人可以品嚐由新加盟的糕餅主廚Eve Minialai與主廚Loïc Portalier攜手創作的精緻朱古力禮盒。LOUISE朱古力雕塑 (600克) 以位於PMQ元創方 的Louise餐廳標誌性的建築為創作靈感，以來自La Maison de l’Opéra的優質Arcato 66%黑朱古力精心製作而成。每盒朱古力約有20粒夾心朱克力，每款朱古力口味獨特，全部均以La Maison de l’Opéra奢華的Arcato 66%黑朱古力裹著誘人的餡料，包括海鹽烤開心果醬及開心果仁碎、普洱或抹茶牛奶朱古力甘納許、以及海鹽焦糖配烤穀麥脆片。朱古力禮盒現已於 Louise 餐廳供應。

朱古力禮盒每盒價錢為HK$888 (1至5盒)，HK$788 (6至9盒)，10盒或以上可享額外禮遇。滋味朱古力禮盒經過多個月悉心製作，客人敬請提前兩天透過whatsApp 到5722 3269 、電郵至 info@louise.hk 或 按此SevenRooms連結 預訂。

LOUISE 父親節限定餐飲體驗

父親節將至，餐廳特別推出父親節早午餐，讓客人與摯愛的父母紀念珍貴時刻。 於6月15日父親節，客人可於 Louise 享受父親節早午餐及特別限定菜式，包括法國經典菜餚羅西尼牛扒 (單點HK$1,088 / 早午餐每位另加HK$188)，豐盛香濃的香煎牛柳、配以油封馬鈴薯、烤鵝肝、濃郁的佩里格松露醬，最後以美味的朱古力慕絲 (HK$98) 配榛果碎布朗尼完美作結。

Louise新上任糕點主廚 – Eve Minialai

Louise正式委任Eve Minialai為餐廳糕點主廚。擁有豐富經驗和專業知識的Eve於2014年展開其職業生涯，她加入巴黎的La Violette成為學徒，並迅速獲得晉升，展現了她對糕點的天賦和熱情。及後，她於米芝蓮三星餐廳Alain Ducasse au Plaza Athenee和米芝蓮二星餐廳 Pavillon Ledoyen等知名餐廳工作。於Louise，Eve將經典技藝與現代風味相結合，締造難忘的餐飲體驗，體現了她對卓越的堅定追求，並致力為香港充滿活力的美食之都留下足跡。

查詢或預訂 LOUISE，請按此SevenRooms連結。

<<完>>

關於LOUISE及LA TERRACE BY LOUISE

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

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

餐廳聯絡 – LOUISE + LA TERRACE BY LOUISE

地址: 香港中環鴨巴甸街35號PMQ元創方

營業時間:

午餐: 星期四及五 – 中午 12 時至下午 2 時 30 分

晚餐: 星期一至日- 晚上6 時 30分至晚上11時

周末早午餐: 星期六及日– 中午 12 時至下午 2 時 30 分

Whatsapp: +852 5722 3269

電郵: info@louise.hk

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

Please click here to download for high resolution images of Ming Pavilion 

An Immersive Tea Masterclass at Ming Pavilion

<<13^th May 2025 – Hong Kong>> This May, Ming Pavilion, Island Shangri-La’s Hokkien establishment, presents a brand new initiative beyond the world of its notable gourmet offerings. Introducing CRAF-TEA, a monthly series of Chinese tea masterclasses where participants can master the art of the artisanal brew and become a true expert in Chinese tea appreciation. Implemented by Ming Pavilion’s resident tea master Tiffany Chan, the class will showcase a curriculum that covers the culture and brief history of teas, together with interactive demonstration and hands-on preparation and brewing techniques instructions. This insightful sharing on tea appreciation is complete with tasting sessions with the food pairing of Hokkien dishes.

An Inside Look at Our Class: What to Expect

The 90-minute introduction to tea appreciation will take place at the garden-themed main dining room at Ming Pavilion. Each class begins with an introductory overview of the class, followed by an exploration of Chinese tea which showcases the historical references, cultural significance, and craftsmanship in the production of the monthly featured teas. The main focus of the class lies within interactive tea appreciation which includes a demonstration of brewing methods and Hans-on practice, complete with tea tasting and food pairing with dishes designed by Chef Jack Lam Yeung. Upon completion of the class, participants will receive a masterclass certificate complete with teas and tea ware as souvenir.

Our Instructor – Tiffany Chan, Resident Tea Master

As seasonality dictates the harvest of teas, the masterclass series will take place on the second Saturday of every month, with the first class set on 10^th May. The series begins with Green Tea, followed by White Tea (14^th June); Dancong Oolong Tea (12^th July); Wuyi Rock Tea (9^th August); Taiwan Oolong Tea (13^th September); Black Tea (11^th October); Raw Puer Tea (8^th November) and Ripe Puer Tea (13^th December).

Explore our Monthly Highlights

As the spring season descends upon us, Tiffany will showcase Green Tea at the series debut on International Tea Day on May 10, where three varieties of green teas will be featured, including Ming Qian Longjing Tea (頭採明前龍井), Taiping Hou Kui (太平猴魁), and Gardenia Green (梔子仙露). The notable Longjing tea is a particular favourite in Chinese tea culture, with the freshest and best quality from the first pick of the season before Qingming festival in April, the non-oxidized tea will be the most celebrated star of May’s tea masterclass debut. Through true knowledge about tea from the tea plantation’s cultivation to the Orthodox method comprising of the withering, rolling, oxidation and drying of tea leaves, to fermentation and aging.

The class will also take a deeper dive into the benefits of terroirs and handling of tea leaves and how these crucial processes affect the quality of the teas. The tea session will invite participants into a full appreciation experience of the varietals and their brew, as everyone can become masters in their own accord.

Meet Your Instructor

The interactive Chinese tea masterclass series will be taught by Ming Pavilion’s resident tea master Tiffany Chan. With her extensive passion-driven experience in teas, Chan mastered the art of teas and the artistry of tea preparation through exclusive dining events. A winner and titleholder of ‘Chinese Tea Culture Promotion Ambassador” in the Hong Kong and Macau division at the MingXing Tea Specialists Competition in Guangdong Province in 2021, Chan is instrumental in polishing the art of tea with her signature pairing of seasonal tea pairing at Ming Pavilion.

Harvested throughout the year with a lengthy process from tree to cup, Chan will showcase her expertise in sourcing the season’s best tea varietals, some season’s exclusive that are hard to source in mainstream tea purveyors which will take centre stage at the tea masterclass.

Pricing and What’s Included

The CRAF-TEA Masterclass at Ming Pavilion is available for advanced reservations and is priced at HK$1,088 per individual per class. Reservations are available at Shangri-La Boutique from now on. For details, please visit our website.

<<ENDS>>

ABOUT MING PAVILION

Experience Hokkien cuisine at Ming Pavilion, an enchanting restaurant nestled within the serene surroundings of Island Shangri-La. Step into a world where centuries-old traditions merge with vibrant flavours, creating an unforgettable dining adventure. Ming Pavilion pays tribute to Hokkien cuisine’s rich, exploration-focused heritage, evoking warmth, authenticity, and a sense of connection. Each dish tells a story, drawing inspiration from Fujian Province’s natural abundance and diverse cultural influences. With humble ingredients, Ming Pavilion beautifully captures a variety of flavours, showcasing the soulful and authentic nature of this treasured culinary tradition. At Ming Pavilion, every plate deepens understanding and fosters lasting connections through exceptional cuisine.

ABOUT ISLAND SHANGRI-LA HONG KONG

Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city.

RESTAURANT INFORMATION:

Address: Level 8, Pacific Place, Supreme Court Road, Admiralty
Tel:  +852 2820 8580
Email: mingpavilion.isl@shangri-la.com
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Opening Hours:

Lunch – Monday-Sunday from 1200pm-3pm (last order at 2:30pm)

Dinner – Monday-Sunday from 6pm-10pm (last order at 9:30pm)

RESTAURANT ACCOLADES – MING PAVILION

Harpers Bazaar Hong Kong – Bazaar Elite Taste 2025 – Ming Pavilion

SCMP Top 100 Tables 2025 – Ming Pavilion

Tatler Dining Hong Kong – Best Restaurant Openings of 2024 – Ming Pavilion

大師班由餐廳資深茶藝師親授沏茶技藝，並通過品茗分享賞茶秘訣

請按此下載高解像度照片

《2025年5月12日，香港》今年初春，港島香格里拉旗下福建菜食府茗悅將為饕客呈獻餐廳首個「茗茶大師班」。通過每月一次、由餐廳資深茶藝師親授泡茶技法，讓茗茶愛好者能對中國茶文化建立更加深刻的了解。大師班將介紹當月主題茗茶的歷史與具趣味性的資訊。茶藝師還會示範沖泡各式茗茶的特別方法及秘訣，並讓客人親自泡茶，在享用茗茶的同時學習茶與福建美食的配搭竅門。

每節90分鐘的大師班將於港島香格里拉8樓茗悅餐廳內舉行，讓客人在園林景致為主題的食府之中參與茗茶體驗。每一節課堂將由導師簡單介紹當月主題的茶種，並以歷史與文化背景探索茗茶與其手工技藝，由導師示範至客人自行練習泡茶。客人完成課堂後將獲得證書、茶品及茶具作紀念。茶藝大師班由茗悅駐場茶藝師陳寶玲（Tiffany Chan）親自授課。 Tiffany 懷著對茗茶的熱愛，在體驗與掌握茶藝技巧的同時，曾於2021年茗星茶藝師大賽粵港澳分區獲得「中華茶文化推廣大使」之榮譽2021 年廣東省舉行的 「茗星茶藝師評選大賽 — 港澳賽區」獲得冠軍。Tiffany 茶藝精湛，擅於引領客人展開品茗嚐味的奇妙旅程。

茗茶跟隨一年不同節令決定最佳享用時間。茗悅首個以「綠茶」為主題的大師班即將在5 月 10 日舉行，及後主題課堂將於每月第二個星期六於茗悅主用餐區舉行。主題分佈各式茗茶，其中包括：白茶（6月14日）、鳳凰單叢烏龍茶 （7月12日）、岩茶 （8月9日）、台灣烏龍茶 （10月11日）、紅茶（10月11日） 及兩場普洱班次（11月8日及12月13日）。

茶葉由種植到浸泡成茶得經過千錘百鍊，Tiffany 將為參加大師班的客人蒐羅時令最佳的茶種，當中不乏坊間罕見的茶種，都能在大師班裡找到。隨著春日來臨，茶藝師將以清幽怡人的綠茶為大師班系列展開序幕，並於5月 10日開展旅程。綠茶大師班將介紹三款茗茶 — 頭採明前龍井、太平猴魁及梔子仙露。龍井茶在中國茶文化中乃品茗人士的至愛之選。一般以四月清明時節之前採摘的茶葉為雋品。這種不曾受氧化過程處理的茶品將成為五月綠茶大師班的星級茶品。客人通過了解茶園土壤對茶葉質素影響與及茶葉處理，由萎凋、揉捻、氧化及烘焙過程到發酵與熟成等等，深化大家對中國傳統茗茶的認知。客人除了能學會不同浸泡方式突出茶種本身的特質外，還能親手泡製茗茶，讓大家在家裡亦能享受茗茶的樂趣。

CRAF-TEA 茗茶大師班每課每位定價 HK$1,088，欲了解更多詳情，請參閱網頁或到香格里拉精品店購票。

《完》

關於茗悅

茗悅為您開啟一場福建美食的感官之旅，集數百年傳統與活力美食於一身，打造難忘的用餐體驗。茗悅坐落於惬意優雅的港島香格里拉，致敬福建悠久的飲食文化，讓食客們在溫馨的氛圍中傾心暢談，品嚐地道的福建佳餚。茗悅的每道菜都講述了一個故事，從福建豐富的自然資源和多元的文化影響中汲取靈感，探索閩菜的精髓。茗悅擅長使用新鮮樸素的食材，為傳統福建美食帶來嶄新面貌，讓食客一探未來食味演變的無限可能，體現了深植於我們的探索精神。在茗悅，每一道非比尋常的精緻佳餚，每一杯沁人心脾的香茶，都會拉近彼此距離，讓人們相知相惜。

關於港島香格里拉

香港港島香格里拉，位於城市中心的優雅地標，巍然聳立於繁華的中環地區，體現了現代風格與永恆優雅的完美融合，盡顯奢華。飯店坐擁令人讚嘆的維多利亞港美景，秉承無與倫比的待客之道，在動感十足的喧囂都市中打造出一處寧靜的世外桃源。在這裡，您可以盡情享受精緻舒適的環境、完美的餐飲體驗以及超越期望的卓越服務。完美無瑕的奢華氛圍，絕無僅有的美妙體驗，港島香格里拉在這座亞洲最迷人的城市為獨具慧眼的旅者提供難以忘懷的終極住宿體驗。

餐廳聯絡

地址: 中區法院道太古廣場港島香格里拉8樓
電話: +852 2820 8580
電郵: mingpavilion.isl@shangri-la.com

網頁: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Instagram: @mingpavilion.shangrila

營業時間:
午餐 – 星期一至星期日中午12 時至下午3時 (最後點餐時間: 下午2時30 分)
晚餐 – 星期一至星期日下午6 時至晚上10 時 (最後點餐時間: 晚上9時30 分)

For high resolution images, please click HERE to download

<<Hong Kong, 12^th May, 2025>> – Cristal Room by Anne-Sophie Pic, a collaboration between Leading Nation Hospitality, Baccarat, and celebrated French chef Anne-Sophie Pic, is thrilled to announce the launch of its new à la carte menu for lunch and dinner service. This initiative highlights the intention to offer guests the opportunity to further personalize their culinary experience, introducing a wider range of choices and flexibility. This shift also considers those with busy schedules, providing alternatives to shorten dining time.

Recently awarded with “Best New Restaurant Opening” + “Top 30 Restaurants of Hong Kong” by Harpers Bazaar Hong Kong – Bazaar Elite Taste 2025, Cristal Room by Anne-Sophie Pic presents elegant gastronomy carefully curated by the world’s most decorated MICHELIN-starred female chef, Anne-Sophie Pic. Spearheading the kitchen operations is Head Chef Marc Mantovani and Pastry Chef Leo Faler, leading a skilled team to deliver culinary excellence. While the front of house ensures impeccable service, the sommelier team oversees a stellar beverage program crafted together with Pic executive chef sommelier, Paz Levinson.

A New A La Carte Menu Offering Personalisation for Guests

Cristal Room by Anne-Sophie Pic now offers greater dining flexibility with an enticing new à la carte menu, complementing the signature 6-course “Voyage” dinner tasting menu, exclusively for lunch and dinner. With a required minimum order of three courses, the buildable à la carte menu adds a fresh dimension to the exceptional culinary journey at Cristal Room by Anne-Sophie Pic.

À la carte dishes include appetizers such as Frog Legs Meuniere (HK$488), a union of cauliflower myriad consommé flavored with Laksa and lapsang souchong. The Green Asparagus from Jerome Galis (HK$588), is marinated with kaffir lime leaves with a bavaroise flavored with Sichuan pepper; while the Salsify from Eric Roy (HK$428) presents an elegant combination of salsify from Eric Roy’s organic farm in Loire Valley, infused with honey, beer, and lardo, and a velvety sabayon of yuzu, cacao nibs, and black sesame.

Introducing this season’s innovative iteration of Cheffe Anne-Sophie Pic’s iconic Les Berlingots carried over from Maison Pic in Valence, Les Berlingots ASP© (HK$488) features triangular pasta parcels filled with Comté cheese aged 24 months, champignons de Paris consommé infused with coffee and sobacha. Exploring treasures from the sea, the Glazed Red Mullet (HK$688) is served with eggplant caviar and ponzu with a beurre rouge flavoured with assam and buddha amacha tea.

From the land, the succulent French Aveyron Lamb (HK$728) infused with tonka and cherry blossom , served with a seaweed tartlet, broccoli and kaffir lime. The jewel of the menu, the Bresse Pigeon (HK$988 for two), is a decadent creation of eucalyptus-smoked pigeon, stuffed with foie gras, and served with pomme soufflé and pigeon jus.

Conclude with sublime desserts such as Le Millefeuille Blanc (HK$288), which enchants with layers of candied ginger, crispy tuile, finished with genmaicha crémeux and geranium chantilly. Indulge in the Mekonga Chocolate (HK$248), a luscious chocolate mousse infused with mint, served alongside Pandan sorbet crunchy cocoa, and coconut tapioca pudding. The Coffee Beans Baba (HK$248) features rum-soaked cake complemented by marigold gel and passion fruit sorbet. Lastly, the Chantecler Apple (HK$198) presents poached apple infused with balsamic vinegar and sobacha, boasting whisky accents and a decadent salted caramel sauce.

Le French GourMay 4-Course Menu on Mondays-Thursdays from 1-31 May

On Mondays to Thursdays throughout the month of May, Cristal Room by Anne-Sophie Pic presents an exquisite Le French GourMay four-course tasting menu that reflects Chef Pic’s signature blend of precision, elegance, and unexpected harmony. The journey begins with Green Asparagus from Jérôme Galis, marinated with combawa leaves and paired with a Sichuan pepper-infused bavaroise, followed by the iconic Les Berlingots ASP — pasta parcels filled with 24-month-aged Comté cheese, served in a Paris mushroom consommé subtly perfumed with coffee and sobacha. The main course spotlights Aveyron Lamb, beautifully infused with tonka and cherry blossom, accompanied by a seaweed tartlet with broccoli and combawa. To finish, the ethereal Le Millefeuille Blanc. The menu is priced at HK$1,280 and includes a welcome Serendipity cocktail.

Le French GourMay is Hong Kong and Macau’s annual French gastronomy festival, organised by Business France under the French May Arts Festival. Celebrating a different region of France each year, the event highlights the richness and diversity of French culinary traditions through exclusive menus, wine pairings, and gourmet experiences curated by top restaurants and chefs.

For bookings, please visit website at HERE.

Signature Lunch and Dinner Tasting Menus Remain at Cristal Room by Anne-Sophie Pic

As always, the current tasting menus at Cristal Room by Anne-Sophie Pic are a seasonal celebration of the finest cuisine, rooted in Cheffe Anne-Sophie Pic’s signature French expertise while artfully infused with regional influences. The 3-course “Savoir-Faire” lunch set, starting from HK$680, offers delights like Japanese prawn chawanmushi with marigold and tarragon, and poached Chantecler apple with whisky salted caramel sauce.

For an indulgent evening with a spectacular view of Hong Kong’s renowned Victoria Harbour, the 6-course “Voyage” dinner tasting menu, starting from HK$2,280, presents dishes such as Cheffe Anne-Sophie Pic’s signature Les Berlingots ASP©, pasta parcels filled with comté cheese aged 24 months swimming in onion consommé, and wild venison from Alsace with mint and glazed Jerusalem artichoke. Elevate the dining experience further with beverage pairings starting from HK$288 for lunch and HK$888 for dinner.

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.

<<ENDS>>

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.

米芝蓮一星餐廳再添《黑珍珠餐廳指南》一鑽殊榮

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《2025年5月7日，香港》為慶祝端午節，香港瑰麗酒店米芝蓮一星及黑珍珠一鑽餐廳彤福軒特別呈獻精心製作的端午糭子套裝，帶來由行政總廚李志偉和廚師團隊匠心創製的裹蒸糭和豆沙糭，以傳統工藝向這歷史悠久的民間美食致敬。

彤福軒手工端午糭子禮盒套裝

為慶祝5月31日端午節，彤福軒隆重推出精心製作的手工精製端午糭子套裝 (價錢為每套港幣＄598)，帶來由行政總廚李志偉及廚藝團隊匠心創製的裹蒸糭和豆沙糭，以傳統工藝向這歷史悠久的民間美食致敬。

精美的端午糭子套裝將於2025年5月21日至31日期間供應，兩款口味獨特的糭子套裝包括：

• 鮑魚金腿裹蒸糭 (450克) ：選用矜貴的鮑魚和甘香的金華火腿，再配上綠豆、白糯米、豬肉、冬菇、鹹蛋黃、瑤柱、蓮子和栗子等食材，用料講究上乘。
• 二十四年陳皮貴妃豆沙糉 (300克) ：以白糯米、二十四年陳皮配搭香甜豆沙，風味誘人。

期間限定的端午節糭子套裝價錢為HK$598，於2025年5月9日或之前購買可享95折早鳥優惠。端午節糭子套裝於香港瑰麗酒店網上商店發售，自取或送貨日期為2025年5月21日至5月31日，而換領地點為位於香港瑰麗酒店2樓的沁蝶 (Butterfly Patisserie)。

適逢彤福軒最近喜獲《黑珍珠餐廳指南2025》一鑽榮譽，並於《香港澳門米芝蓮指南2025》中獲得一星評級，為餐廳的重大成就，進一步鞏固餐廳於餐飲界的地位。《黑珍珠餐廳指南》由中國領先的餐飲電子商務平台美團及大眾點評發佈，是中國烹飪卓越領域的權威指南，旨在表彰融合精緻烹飪藝術與飲食文化的卓越餐廳。黑珍珠餐廳指南上榜餐廳分為三個鑽級，而一鑽餐廳為城中必吃餐廳之一。品嚐彤福軒的精美糭子，體驗端午節的豐富傳統，向卓越烹飪傳統及工藝致敬。

彤福軒於每天中午12時至2時30分供應午餐，以及於晚上6時至10時供應晚餐。如需預訂，請致電 +852 3891 8732或電郵至 hongkong.chineserestaurant@rosewoodhotels.com。 

《完》

關於彤福軒

位於尖沙咀標誌性海濱地段的彤福軒憑著充滿活力的用餐環境吸引遊客和本地美食家到訪，是區內獨一無二的餐飲地標。彤福軒坐擁壯麗的維港景緻，並由墨爾本屢獲殊榮的BAR Studio負責室內設計，其寬敞的戶外用餐區讓客人可一邊享用美食一邊俯瞰海港的景色。才華洋溢的行政總廚李志偉以精湛的廚藝見稱，擅長以傳統的烹調技術突顯廣東新鮮時令食材的特色。

餐廳資料

地址：香港九龍尖沙咀梳士巴利道 18 號香港瑰麗酒店五樓

電話：+852 3891 8732

電郵：hongkong.chineserestaurant@rosewoodhotels.com

網頁：https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house

Facebook:  https://www.facebook.com/thelegacyhouse

Instagram:  @thelegacyhousehk @rosewoodhongkong

香港瑰麗酒店簡介

香港瑰麗酒店坐落於維多利亞港海濱黃金地段的尖沙咀梳士巴利道前新世界中心大廈。極致奢華的香港瑰麗酒店將佔整棟摩天大廈中的43層，提供413間客房，成為聞名世界的地標性建築。酒店提供12個餐飲及酒廊選擇，休閒設施包括瑰麗酒店創立的全面身心健康概念Asaya。位於40樓的行政廊瑞閣 (Manor Club) 為賓客提供尊貴禮遇服務，品牌最具特色的府邸式風格會議及活動廳麗府 (The Pavilion)，亦可舉辦企業活動、會議及社交宴會。酒店還提供186間奢華瑰麗府邸 (Rosewood Residences)，為長期入住的瑰麗賓客提供尊享體驗，包括獨立休閒酒廊、室內游泳池及健身中心和其一系列尊貴服務和設施。

了解更多資料：https://www.rosewoodhotels.com/tc/hong-kong

聯繫我們：Facebook Instagram WeChat

@RosewoodHongKong #RosewoodHongKong

Now Recognised with One Diamond by the Black Pearl Restaurant Guide, in Addition to a Michelin Star

Please download high resolution images of The Legacy House here

<<7^th May, 2025 – Hong Kong>> One MICHELIN-starred and newly One Diamond recognised The Legacy House celebrates the centuries-old Dragon Boat Festival (Tuen Ng Festival) with the launch of traditional rice dumplings crafted by Chinese Executive Chef Li Chi-Wai. Known today as zongzi, the unique pyramid-shaped dumplings play a symbolic role during the annual boat-racing festival due to legends tied to this delicious traditional delicacy, which Chef Li honours through his meticulous preparation process.

Each dumpling is handcrafted using traditional techniques, wrapped in bamboo leaves, and slow-boiled to perfection, ensuring an authentic taste experience. Available from 21 – 31 May 2025, the beautifully crafted Dragon Boat Festival Rice Dumpling Set features two exceptional flavours:

• Deluxe Savoury Rice Dumpling with Abalone and Jinhua Ham (450g): A harmonious blend of mung bean, white glutinous rice, succulent pork, premium abalone, earthy mushrooms, salted egg yolk, dried scallop, lotus seed, Jinhua ham, and chestnut, seasoned with a signature salted chicken sauce.
• Premium Sweet Rice Dumpling with 24-Year-Aged Dried Tangerine Peel and Sweetened Red Bean Paste (300g): A delightful combination of white glutinous rice, aged dried tangerine peel, and sweetened red bean paste, offering a perfect balance of sweetness and citrusy zest.

The Dragon Boat Festival Rice Dumpling Set is priced at HK$598. Early bird customers can enjoy a 5% discount on orders placed before 9 May 2025. Orders can be made online at Rosewood Hong Kong Online Shop, with pickup available at Butterfly Patisserie, Level 2, Rosewood Hong Kong, from 1pm to 8pm daily during the redemption period (21-31 May).

This festive offering coincides with The Legacy House’s recent accolades, having been awarded One Diamond in the prestigious Black Pearl Restaurant Guide, alongside earning One Michelin Star in the MICHELIN Guide Hong Kong & Macau 2025. Published by Meituan Dianping, the Black Pearl Restaurant Guide is a highly respected authority on Chinese dining excellence, celebrating outstanding restaurants that combine refined culinary artistry with cultural significance. Receiving a Diamond rating is considered one of the highest honours in the guide, with One Diamond signifying a restaurant that is “must-visit in the city.”

Experience the rich traditions of the Dragon Boat Festival with The Legacy House’s exquisite rice dumplings — a celebration of heritage, craftsmanship, and award-winning excellence. The Legacy House is open for lunch from 12 to 2:30 p.m. and dinner from 6 to 10 p.m. For reservations, please call +852 3891 8732 or email hongkong.chineserestaurant@rosewoodhotels.com.

<<ENDS>>

ABOUT THE LEGACY HOUSE

Situated moments from the iconic central Tsim Sha Tsui waterfront, one MICHELIN-starred and one DIAMOND recognised The Legacy House is a lively and exciting dining destination attracting locals and visitors alike. Showcasing sophisticated interiors designed by Melbourne’s award-winning BAR Studio and blessed with sweeping views of Victoria Harbour, the venue offers an expansive outdoor terrace presenting al fresco dining overlooking the water. The Legacy House’s enterprising chef, Chi Wai Li, celebrates Canton-style ingredients and masterful cooking methods that let the seasonality of exceptionally fresh ingredients shine through.

RESTAURANT CONTACT – THE LEGACY HOUSE

Address:  Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Contact Number:  +852 3891 8732

Email:  hongkong.chineserestaurant@rosewoodhotels.com.

Website:  https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house

Facebook:  https://www.facebook.com/thelegacyhouse

Instagram:  @thelegacyhousehk @rosewoodhongkong

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

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<<2025年5月6日 – 香港>> 米芝蓮一星及黑珍珠一鑽餐廳「甬府」的總店位於上海，2019年於香港開設首間海外分店，為香港的高級正宗寧波菜食府。甬府坐落於灣仔駱克道的心臟地帶，廚藝團隊擅於以當地的新鮮食材及東海的海鮮炮製出正宗的寧波風味佳餚。浙江寧波，簡稱「甬」，是國家歷史文化名城。 它地處東海之濱，屬地內有山川、江湖、河海與平原。 它四季分明，物產富饒，素有“魚米之鄉”之美譽。 今季，總廚劉震師傅特別呈獻全新的單點菜餚、午市及晚市套餐，讓客人以超值價錢享受非凡的用餐體驗。

甬府全新晚市優惠套餐

甬府推出的全新每晚晚市套餐價錢為每位 HK$1,180+10%，為客人提供更多選擇和靈活性，品嚐劉師傅精心製作的十二道寧波特色菜餚。

晚市優惠餐單結合了創新菜餚和傳統寧波美食的精髓。客人先以精緻的前菜為晚餐打再序幕，細嚐煙燻田雞及沉香花雕醬鮑魚等菜式。然後，客人品嚐一碗窩心的酸湯黃魚羹或濃湯馬刀貝，然後自選炸物菜餚黄⿂春捲或蜂窩沙尖魚柳。

主菜方面，客人可以探索主廚新品，品味由劉師傅精心烹調的時令海鮮和肉類菜餚，包括榨菜燒杭州灣鯔魚及寧式⾖瓣醬焗蟹及自選長街蟶子燜土雞或⽼薑墨⿂雙燜灘塗野鴨。點心及主食方面，客人可選擇餐廳其中一道招牌點心包括手工包子或岩蒜炒年糕。

甜品方面，客人可以選擇餐廳經典的寧波湯圓或全新創作桂花蜜綠豆泥。請按此瀏覽完整晚市套餐菜單。

甬府全新午市優惠套餐

甬府推出的全新每日午市套餐價錢為每位HK$498+10%，讓客人以超值價錢盡享高品質的滋味美饌。十道菜午市套餐僅於主餐廳供應，最少兩位客人享用。

客人可以從多款前菜如冰鎮蝦蛄中自選葷素菜式各一以展開美食之旅。接下來，享用一碗熱呼呼的湯羹，然後享用炸物菜式如香酥雞翅釀芋泥。午市套餐提供多款海鮮菜式，海鮮愛好者不容錯過。菜式包括滷肉大焅墨魚及寧式炒鱔絲。小炒菜式方面，客人可以選擇辣味十足的白辣椒炒肥腸或芳香的平菇雪菜炒雞片。此外，客人亦可享用是日時蔬。主食方面，客人可從四款滋味誘人的選擇自選一款菜式，包括酸白菜水潺麵、苔菜炒年糕。最後，以招牌甜品寧波湯圓為正宗的寧波風味之旅畫上完美句號。

按此瀏覽完整午市套餐菜單。

甬府全新時令單點菜餚

總廚劉震以精湛的廚藝將正宗的寧波風味帶到了最前沿，甬府的全新單點菜單讓客人享受多道精心烹製的時令前菜和主食。客人可以品嚐冰鎮溏心蝦蛄 (HK$998) 及紅油長街蟶子 (HK$498)，以及限量供應的白切清水鵝 (HK$398)。 主菜方面，不可錯過濃縮鷄湯馬刀 (HK$398) 及寧式豆瓣肉餅焗蟹 (HK$1280 快/4-6位用)。此外，禿黃油白蘆筍煎紅貝 (HK$198)及黃泥筍燒鹹仔排 (HK$398) 同樣為特色菜式之一。請按此瀏覽完整單點菜單。

查詢或預訂，請致電 2881 7899或 whatsApp至 5573 12112 與甬府同事們聯絡。

<<完>>

關於香港甬府

米芝蓮餐廳「甬府」的總店位於上海，2019年於香港開設首間海外分店，為香港的高級正宗寧波菜食府。餐廳坐落於灣仔心臟地帶，廚藝團隊擅於以當地的新鮮食材及東海的海鮮炮製出正宗的寧波風味佳餚。總廚劉震以精湛的廚藝、本地多樣化的菜式與寧波的傳統風味相結合，將食材化成味道無可比擬的佳餚，不斷突破寧波飲食文化的界限。香港甬府於2022年1月獲得米芝蓮一星殊榮。

餐廳獎項和殊榮

香港澳門米芝蓮指南2022年-2025年 – 米芝蓮一星餐廳

Tatler Dining Hong Kong 指南2023年 – 2024年 – 20家最佳餐廳

亞洲五十佳餐廳2023 – 第54位

南華早報100強餐桌 – 2020年-2024年

2023攜程美食林全球餐廳精選榜

Travel & Leisure Asia 2023  – 最佳香港餐廳

OAD亞洲百大餐廳2024 – 第16位

Harper’s Bazaar BAZAAR Taste Elite 2024+2025 榜單

黑珍珠餐廳指南2023-2025 – 一鑽餐廳 

香港甬府聯絡資訊:

地址: 灣仔駱克道20-24號金星大廈2號舖地下及1樓

營業時間: 每日下午12時至3時及晚上6時至10時

電話: 2881 7899

社交媒體: @yongfuhk

網頁: https://yongfuhk.com/

For high resolution images of Yong Fu Hong Kong, please click HERE to download

<<6^th May 2025 – Hong Kong>> The first outpost of Shanghai’s original Michelin-starred brand, One MICHELIN-starred and One DIAMOND recognised Yong Fu Hong Kong has been the city’s authoritative voice on upscale Ningbo cuisine since opening in 2019. Nestled in the heart of Wan Chai, Yong Fu Hong Kong creates the authentic flavours of Ningbo using fresh local produce and seafood from the East China Sea. Ningbo in Zhejiang Province, abbreviated as “Yong”, is a famous historical and cultural city that is located on the coast of the East China Sea. Ningbo’s diverse terrain comprises plains, mountains, rivers, lakes and seas — a smorgasbord of abundant ecosystems and landscapes that give the area its reputation as “the land of fish and rice”.

This new season, Executive Chef Liu Zhen introduces Yong Fu’s latest array of a la carte dishes, complemented by brand new set lunch and dinner experiences that promise value and exclusive delights.

NEW YONG FU HONG KONG SET DINNER MENU

The new Yong Fu set dinner menu, priced at HK$1,180 + 10% per guest, features 8 courses of exclusive Ningbo delights (with a total of 12 dishes) crafted by Chef Liu with greater options and flexibility in mind for guests. This set dinner is only served in the main dining room of the restaurant.

An exciting exploration of innovative dishes and traditional favourites, the menu begins with a round of delicate starters such as Smoked Frogs and Abalone in Huadiao Wine and Agarwood Marinade. Following the appetisers, guests can savour a choice of hearty soups such as Fermented Sour Chili Soup with Yellow Croakers, then proceed to choose between deep-fried dishes of Crispy Bombay Duck or the Crispy Northern Whiting Fish.

Guests are treated to one seafood and meat variation each of the Chef’s Innovative seasonal creations (a total of 3 dishes), including Pan-fried Flathead Grey Mullet (from Hangzhou Bay) with Pickled Mustard Stems and Baked Swimming Crabs with Minced Pork. Guests will have to pick a choice of Braised Mudflat Wild Duck with Old Ginger and Cuttlefish Roe or Braised Free-Range Chicken with Changjie Razor Clams.

The vegetable course highlights the Vegetables of the Day, while main course options include Homemade Steamed Buns with Pork or Stir-fried Rice Cake with Sea Anemones. For dessert, guests can indulge in either the classic Ningbo Sesame Glutinous Rice Dumplings or the new Mung Bean Purée with Osmanthus Syrup.

To view the full dinner set menu, please click HERE.

NEW YONG FU HONG KONG DAILY SET LUNCH MENU

Introducing the revamped Yong Fu Lunch Set, priced at an attractive HK$498+10% per guest, ensuring incredible value without compromising quality. This lunchtime feast includes a total of 10 dishes and is available to order exclusively in the main dining room for a minimum of two guests.

From appetisers like Marinated Mantis Shrimp and a nourishing soup, to hearty deep-fried dishes like Stuffed Crispy Chicken Wing with Taro Paste and tempting seafood dishes such as Braised Cuttlefish with Pork Belly and Ningbo-style Stir-fried Shredded Eel, the lunch menu offers a variety of options to suit every palate. Guests can choose from stir-fried dishes like Stir-fried Pork Intestines or Stir-fried Chicken Slices with Oyster Mushroom, followed by a serving of seasonal vegetables. Choose one from an array of main course options, including Bombay Duck Noodles with Spicy & Sour Chinese Cabbage, and Pan-fried Seared Rice Cake with Brown Sugar & Seaweed Powder

The meal ends on a high with the chef’s signature homemade Ningbo Sesame Glutinous Rice Dumpling, a sumptuous finale to the meal. To view the full lunch set menu, please click HERE.

NEW SEASONAL A LA CARTE DISHES

Yong Fu’s new a la carte offerings bring authentic Ningbo cuisine to the forefront with a range of seasonal appetisers and main dishes expertly crafted by Chef Liu. Diners can indulge in delicacies like Chilled Sugar Heart Mantis Shrimp and Chang Jie Razor Clams with Garlic in Red Chili Oil (HK$498), along with limited daily servings of Poached Goose (HK$398).

For main courses, highlights include Chicken Consommé with Northern Great Tellin Clams for HK$398, and Baked Swimming Crab with Minced Pork and Ningbo-style Soybean Paste for HK$1,280 (serving 4-6 people). The new a la carte selection also offers unique dishes like Seared Red Scallops with White Asparagus and Crab Roe Sauce (HK$198), as well as Braised Salty Baby Back Ribs with Yellow Mud Bamboo Shoots (HK$798). To view the full a la carte menu, please click HERE.

For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to +852 5573-0202.

<<ENDS>>

ABOUT YONG FU HONG KONG

Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.

In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.

In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level.

With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.

YONG FU HONG KONG – RESTAURANT ACCOLADES

MICHELIN Guide Hong Kong Macau 2022 + 2023 + 2024 + 2025 – One MICHELIN Star

Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong

#54 on 51-100 Extended List – Asia’s 50 Best Restaurants 2023

SCMP 100 Top Tables – 2020 + 2021 + 2022 + 2023 + 2024

Ctrip Trip Gourmet 2023 – Yong Fu Hong Kong

Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong

#16 – OAD 2024 Top Asia Restaurants

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025

One Diamond – Black Pearl Restaurant Guide 2023 + 2024 + 2025

RESTAURANT CONTACT

Address: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong

Opening Hours: Daily 12pm-3pm, 6pm-1100pm

Tel: 28817899 / 5573-0202

Website: https://yongfuhk.com/

Instagram: @yongfuhk

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《2025年4月30日，香港》坐落於港島香格里拉的茗悅以現代方式重新演繹福建傳統菜式，向福建豐富的飲食文化致敬。於主廚林陽的領導下，茗悅為即將到來的端午節特別呈獻風味獨特的閩南香粽禮品套裝，與眾同賀端陽。

茗悅的廚師團隊以福建粽子製作傳統加入創意，巧妙製作變奏版的「迷你茗悅至尊香粽禮盒 」（HK$378）。客人除可品嚐加入香菇、鹹蛋黃、蝦米及栗子的迷你古法腩肉福建粽外，亦可細味迷你二十五年菜脯有機腩肉粽。廚師團隊以熟成25年的陳年老菜脯加入傳統豬腩肉粽中，讓陳香與清幽的蘿蔔甜香滲進脂香豐腴的肉粽，別具滋味。茗悅特別炮製以健康為本的「迷你茗悅香粽嚐味禮盒」（HK$358），主打迷你養生紫米素肉粽，以素肉配搭纖維豐富的黑糯米炮製而成；迷你黑芝麻鹼水粽以黑芝麻代替傳統廣東甜粽餡料，入口麻香馥郁可口。

茗悅推出茗悅醬韻三重奏（HK$408），三款風味醬完美演繹福建美食的精髓。廚師團隊分別以櫻花蝦、菜脯及蘑菇入饌，創作三款口味鮮味十足的醬料，讓客人從醬汁提鮮之中尋覓福建菜系的箇中珍味。

於2025年5月28日或以前預訂端午節粽子，香格里拉會會員可享八折優惠，大量訂購可享額外優惠。此外，凡購買端陽粽子及禮品端午節粽子、禮品、禮物籃及禮盒合共計算每滿 HK$12,000（折扣後計算），可獲贈總值HK$600之餐飲禮券（每張價值HK$200）。 今個端午節，以茗悅的精美禮品套裝體驗這個獨特的傳統節日，探尋福建美食的傳統和風味。

《完》

關於茗悅

茗悅為您開啟一場福建美食的感官之旅，集數百年傳統與活力美食於一身，打造難忘的用餐體驗。茗悅坐落於惬意優雅的港島香格里拉，致敬福建悠久的飲食文化，讓食客們在溫馨的氛圍中傾心暢談，品嚐地道的福建佳餚。茗悅的每道菜都講述了一個故事，從福建豐富的自然資源和多元的文化影響中汲取靈感，探索閩菜的精髓。茗悅擅長使用新鮮樸素的食材，為傳統福建美食帶來嶄新面貌，讓食客一探未來食味演變的無限可能，體現了深植於我們的探索精神。在茗悅，每一道非比尋常的精緻佳餚，每一杯沁人心脾的香茶，都會拉近彼此距離，讓人們相知相惜。

關於港島香格里拉

香港港島香格里拉，位於城市中心的優雅地標，巍然聳立於繁華的中環地區，體現了現代風格與永恆優雅的完美融合，盡顯奢華。飯店坐擁令人讚嘆的維多利亞港美景，秉承無與倫比的待客之道，在動感十足的喧囂都市中打造出一處寧靜的世外桃源。在這裡，您可以盡情享受精緻舒適的環境、完美的餐飲體驗以及超越期望的卓越服務。完美無瑕的奢華氛圍，絕無僅有的美妙體驗，港島香格里拉在這座亞洲最迷人的城市為獨具慧眼的旅者提供難以忘懷的終極住宿體驗。

餐廳聯絡

地址: 中區法院道太古廣場港島香格里拉8樓
電話: +852 2820 8580
電郵: mingpavilion.isl@shangri-la.com

網頁: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Instagram: @mingpavilion.shangrila

營業時間:
午餐 – 星期一至星期日中午12 時至下午3時 (最後點餐時間: 下午2時30 分)
晚餐 – 星期一至星期日下午6 時至晚上10 時 (最後點餐時間: 晚上9時30 分)

Please click here to download high resolution images of Ming Pavilion

<<29^th April 2025 – Hong Kong>> Ming Pavilion in Island Shangri-La, under the culinary direction of Chef Jack Lam, presents a series of special gift sets for the upcoming Dragon Boat Festival. This annual event, celebrated on the fifth day of the fifth lunar month, holds great significance in Chinese culture as a time to commemorate the legendary poet and scholar Qu Yuan. As part of the festivities, gifting sticky rice dumplings, or zongzi, symbolises unity, prosperity, and warding off evil spirits.

For those looking to savour the authentic flavours of Fujian-style rice dumplings, Ming Pavilion presents the Mini Gourmet Sticky Rice Dumpling Gift Set (HK$378). This set includes the Mini Fujian-Style Sticky Rice Dumpling with Pork Belly, a flavourful combination of mushrooms, salted egg yolk, pork belly, dried shrimps, and chestnuts, encapsulated in a tender glutinous rice dumpling. Additionally, the set features the Mini Sticky Rice Dumpling with 25-year Preserved Radish and Organic Pork Belly, where the exquisite 25-year aged preserve radish enhances the sweetness of the succulent pork, delivering a truly gourmet experience rooted in tradition.

The Ming Pavilion Mini Sticky Rice Dumpling Exquisite Gift Set (HK$358) offers a delightful combination of two unique glutinous rice dumplings. The Mini Sticky Rice Dumpling with Black Glutinous Rice and Vegetarian Meat features a blend of plant-based meat nestled within a sweet black glutinous rice dumpling. Meanwhile, the Mini Sweetened Sticky Rice Dumpling with Black Sesame provides a twist on the classic sweet dumpling by incorporating fragrant black sesame for a healthier yet equally indulgent option.

Finally, the Ming Pavilion Savour Symphony Trio (HK$408) showcases a trio of flavourful sauces – Sakura Shrimp Sauce, Preserved Vegetable Sauce, and Mushroom Sauce – capturing the soul of Fujian delicacies.

As a gesture of appreciation, Shangri-La Circle members can enjoy 20% off for orders placed before 28 May 2025, with discounts also available for bulk purchases. Moreover, every purchase of Dragon Boat Festival rice dumplings, goodies, hampers, and gift boxes over HK$12,000 will entitle customers to HK$600 worth of dining vouchers, ensuring a rewarding experience for all.

Don’t miss this opportunity to elevate your Dragon Boat Festival celebrations with Ming Pavilion’s exquisite gift sets, reflecting the finest traditions and flavours of Hokkien cuisine. Visit website at HERE for more details.

<<ENDS>>

ABOUT MING PAVILION

Experience Hokkien cuisine at Ming Pavilion, an enchanting restaurant nestled within the serene surroundings of Island Shangri-La. Step into a world where centuries-old traditions merge with vibrant flavours, creating an unforgettable dining adventure. Ming Pavilion pays tribute to Hokkien cuisine’s rich, exploration-focused heritage, evoking warmth, authenticity, and a sense of connection. Each dish tells a story, drawing inspiration from Fujian Province’s natural abundance and diverse cultural influences. With humble ingredients, Ming Pavilion beautifully captures a variety of flavours, showcasing the soulful and authentic nature of this treasured culinary tradition. At Ming Pavilion, every plate deepens understanding and fosters lasting connections through exceptional cuisine.

ABOUT ISLAND SHANGRI-LA HONG KONG

Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city.

RESTAURANT INFORMATION:

Address: Level 8, Pacific Place, Supreme Court Road, Admiralty
Tel:  +852 2820 8580
Email: mingpavilion.isl@shangri-la.com
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Opening Hours:

Lunch – Monday-Sunday from 1200pm-3pm (last order at 2:30pm)

Dinner – Monday-Sunday from 6pm-10pm (last order at 9:30pm)

RESTAURANT ACCOLADES – MING PAVILION

Harpers Bazaar Hong Kong – Bazaar Elite Taste 2025 – Ming Pavilion

SCMP Top 100 Tables 2025 – Ming Pavilion

Tatler Dining Hong Kong – Best Restaurant Openings of 2024 – Ming Pavilion

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《2025年4月28日，香港》為慶祝母親節，香港瑰麗酒店將於旗下八間著名餐廳推出一系列母親節限定美食，從Bayfare Social的濃郁西班牙風味到米芝蓮星級餐廳彤福軒的正宗粵菜，到 HENRY 完美烤製的美式牛扒，亦或是在 Holt’s Cafe 品嚐高級國際美食，還是在 Marmo Bistro 品嚐巴黎風格的經典小酒館菜餚，客人都將會享受一趟難忘的美食之旅。

亨利扒房 (HENRY) 

於5月10日至11日，亨利扒房 (HENRY) 將推出母親節週末午餐，讓媽媽享受一頓奢華的用餐體驗。母親節週末午餐每位價錢為HK$998+10%，客人可共享精選生蠔和香煎蟹餅等精緻的頭盤菜，然後品嚐 44 Farms炭烤牛柳或烤帝王三文魚等令人垂涎的主菜。最後，品嚐美味甜點紐約芝士蛋糕或士多啤梨新地，享受甜蜜時光。客人可加配兩小時無限暢飲套餐，盡情享用香檳美酒或無酒精飲品。

瑰麗冰室 (Holt’s Café)

瑰麗冰室是一家全天候營業的高級國際餐廳，將於 5 月 10 日和 11 日推出母親節限定午餐及晚餐套餐，每位價錢為HK$880 +10%。母親節限定餐單包括一系列別出心裁的美味菜餚，如集合了波士頓龍蝦半隻、生蠔和大蝦的豐盛海鮮拼盤、小碟菜式包括法國白蘆筍和港式燒味拼盤、中式或西式餐湯。主菜方面，客人可以選擇香煎鱈魚配法邊豆和酸豆檸檬牛油汁、砂鍋鮑魚燴飯配鮮蝦和香菇等。最後，客人可享自選甜點，並可以HK$268起加配兩小時無限暢飲套餐，無限享用起泡酒、紅酒和白酒。

米芝蓮一星彤福軒

於 5 月 10 日和 11 日，由主廚李志偉主理的米芝蓮一星彤福軒將推出母親節週末午市套餐，讓客人體驗粵菜的滋味。菜單每位價錢為HK$1,180 +10%，精選菜式包括玫瑰帶子餃、瑤柱花膠灌湯餃以及雞頭米舞茸菇煮菠菜苗等。品嚐鮮蟹肉燴稻庭烏冬，最後以滋補的杞子百合杏汁鮮奶露為大餐完美作結。

海灣聚 (Bayfare Social)

5 月 10 日和 11 日，於充滿活力的西班牙餐廳酒吧海灣聚(Bayfare Social) 品味母親節限定菜單。精緻菜式包括涼拌帶子（HK$218），日本帶子搭配蜜桃醬和新鮮油桃；西班牙炸蝦（HK$220），西班牙藍肚蝦搭配辣椒粉、檸檬皮，以及西班牙火腿配蘆筍（HK$228），西班牙白蘆筍搭配伊比利亞火腿、荷蘭醬。客人還可以品嚐烤雅枝竹（HK$258）的獨特風味，西班牙雅枝竹配以風乾牛肉片、洋槐蜂蜜，以及鵪鶉配黑喇叭菇燴飯（HK$ 468／中，HK$698大）—法國鵪鶉配上黑喇叭菇、肉汁及細香蔥，滋味無比。

BluHouse
充滿意大利風情的美食廣場藍舍 (BluHouse)將於5月9日至11日期間推出母親節限定美食，精選菜式包括羅馬風味和以水牛芝士製成的大蝦意大利青瓜薄餅（HK$108）；以冷切烤小牛肉、刺山柑、烤小牛肉汁炮製的柑小牛肉配吞拿魚醬（HK$168）；以及以羊奶芝士及黑胡椒製成的羊奶芝士短管粉（HK$208）。最後，以開心果朱古力意式奶凍（HK$108）為豐盛晚餐畫上甜蜜句號。

澄雲 (Marmo Bistro)

由主廚Giovanni Galeota掌舵的法式小餐館Marmo Bistro將於母親節5月11日晚上為客人奉上母親節限定美饌。巴黎美食之旅先以Coquillettes Jambon Fromage（HK$288）打開序幕，貝殼麵搭配自製的巴黎火腿、天然肉汁和格魯耶爾芝士；經典的Moules Marinieres（HK$308），法國青口配諾曼第牛油及青蔥，令人無法抗拒。客人可以品嚐奢華的主菜Pithivier Dauphinoise（HK$368），脆香的酥皮配上千層馬鈴薯、焦糖洋蔥和18個月康提芝士，令人回味。最後，品嚐Souffle au Grand Marnier（HK$108），美味的香橙朱古力梳乎厘配以蜜餞橙皮和雲呢拿，每一口都是柔軟細膩的美味藝術品。

沁蝶 (Butterfly Patisserie)

由糕餅行政總廚 Jonathan Soukdeo 主理的沁蝶 (Butterfly Patisserie) 為今個母親節增添更多甜蜜感，推出一系列母親節限定甜點：

• 玫瑰椰子士多啤梨戚風蛋糕(HK$468/12cm | HK$738/16cm)

雲朵般的戚風蛋糕塞滿新鮮的士多啤梨、嫩口滑溜的椰子肉及滑順的玫瑰茶忌廉

• 鹹蛋椰子抹茶紅豆瑪德蓮（HK$178/5件）

經典瑪德蓮蛋糕經重新演繹，融合了鹹蛋、椰子和抹茶紅豆的濃郁風味，搭配柔軟雲呢拿海綿蛋糕底

• 雜錦朱古力禮盒(HK$148起/4粒)

精選不同口咪的精美朱古力糖果，包括覆盆子黑朱古力、野生莓果和玫瑰白朱古力以及櫻花果仁糖

• 開心果心形朱古力(HK$308)

濃鬱柔滑的開心果果仁糖包裹在心形朱古力中，朱古力愛好者無法抗拒

母親節限定甜點於 5月1日至11日在香港瑰麗酒店網上商店接受預訂。立即探索一系列母親節限定甜品，為母親送上驚喜。 查詢及訂座，請按此瀏覽香港瑰麗酒店網頁。

《完》

關於香港瑰麗酒店

香港瑰麗酒店坐落於維多利亞港海濱，即尖沙咀梳士巴利道前新世界中心大廈的黃金地段。極致奢華的香港瑰麗酒店佔整棟摩天大廈中的 43 層，提供 413 間客房，勢必成為聞名世界的地標性建築。酒店提供12個餐飲及酒吧選擇，休閒設施包括瑰麗酒店原創的全面身心健康概念 Asaya。行政廊瑞閣 (Manor Club) 為賓客提供尊貴的禮遇服務，而品牌別具特色的府邸式風格會議及活動廳麗府 (The Pavilion)則可舉辦各類型企業活動、會議及社交宴會。此外，酒店還將提供 186 間奢華瑰麗府邸 (Rosewood Residences)，為長期入住的瑰麗賓客提供尊享體驗，包括獨立休閒酒吧、室內游泳池及健身中心和其一系列尊貴服務和設施。

更多資訊: rosewoodhotels.com/hongkong

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<<28^th April, 2025 – Hong Kong>> Rosewood Hong Kong is delighted to invite guests to celebrate Mother’s Day with an exquisite array of dining experiences across eight world-class restaurants. From vibrant Spanish flavours at Bayfare Social to authentic Cantonese delicacies at the MICHELIN-starred The Legacy House, and perfectly grilled American steaks at HENRY, there is something to satisfy every craving this Mother’s Day weekend. Whether savouring upscale international dishes at Holt’s Cafe or indulging in Parisian-style bistro classics at Marmo Bistro, guests are promised a culinary journey crafted to make her day truly unforgettable.

HENRY American Steakhouse

HENRY invites you to a special Mother’s Day Weekend Lunch priced at HK$998+10% per person on 10th and 11th of May. With a specially curated menu priced at HK$998+10% per person, treat mum to the luxurious dining experience she deserves. Indulge in exquisite starters such as Oyster on Ice and Maryland Crab Cakes, followed by mouth watering mains like 44 Farms Tenderloin and Grilled King Salmon. To end on a sweet note, choose from delectable desserts like New York Cheesecake or Strawberry Sundae. Complete the experience with a 2-hour free flow package, available for Champagne and non-alcoholic options.

Holt’s Café

Holt’s Cafe, an all-day upscale international restaurant, offers a special Mother’s Day Set Menu priced at HK$880+10% per person on 10th and 11th of May for both lunch and dinner. Indulge in a decadent Seafood Platter to share, small plates featuring French White Asparagus and a sizzling Hong Kong Style Barbecue combination plate, a choice of hearty western or Chinese soup, and a choice of main course such as Pan-Fried Cod Fish with French baby beans and caper lemon sauce and Abalone Braised Rice with prawn and shiitake. Conclude your meal with a choice of dessert and enjoy a 2-hour beverage package of your preference, starting from HK$268 for free-flow Prosecco, house red and house white wines.

One MICHELIN-starred The Legacy House

Experience the flavours of Cantonese cuisine at The Legacy House with their Mother’s Day Weekend Set Lunch Menu, available on 10th and 11th of May. Priced at HK$1,180+10% per person, this menu includes delightful highlights such as Steamed Scallop Dumpling with pork and rose, Double-Boiled Soup Dumpling with pork, fish maw, conpoy, and Supreme broth, as well as Poached Baby Spinach with Gorgon nut and maitake. Indulge in Braised Inaniwa Udon with fresh crab meat and savour the nourishing finale of Boiled Milk and Almond Cream with wolfberry seed, lily bulb for dessert.

Bayfare Social

Lively Spanish restaurant and bar Bayfare Social is offering a delectable Mother’s Day Specials Menu on 10th and 11th of May. Indulge in exquisite dishes such as Crudo de Vieiras (HK$218) featuring Japanese scallop with peach dressing and fresh nectarine, Quisquillas Friras (HK$220) with deep-fried Spanish Bluebelly prawns and lemon zest, as well as Esparragos Blancos con Jamon (HK$228) consisting of Spanish white asparagus with Iberico ham hollandaise sauce. Additionally, savour the unique flavours of Alcachofas con Cecina (HK$258), roasted Spanish artichokes with sliced air-dried beef, and Arroz de Codorniz y Trompeta (HK$468 for medium, HK$698 for large) – a French quail and black trumpet paella.

BluHouse

Casual Italian foodhall BluHouse presents a special Mother’s Day Specials Menu from the 9th to 11th of May. Delight in Gamberi e Zucchini (HK$108) – a Roman style pizza garnished with zucchini, prawn, and burrata, Vitello Tonnato (HK$168) showcasing cold tender veal loin with tuna sauce and capers, and Mezze Maniche Cacio e Pepe (HK$208) – sumptuous pasta with pecorino cheese and black peppercorn. Conclude your meal with the refreshing Panna Cotta (HK$108) featuring pistachio and chocolate.

Marmo Bistro

At Marmo Bistro, Rosewood Hong Kong’s latest Parisian-inspired bistro concept helmed by Chef Giovanni Galeota, savour a sumptuous array of Mother’s Day delights on 11^th May for dinner only. The journey to Paris begins with Coquillettes Jambon Fromage (HK$288), a dish of shell pasta with homemade Jambon de Paris, natural jus, and gruyere; and the classic Moules Marinieres (HK$308) featuring sautéed bouchot mussels with beurre de Normandie, shallot, and Chablis. For a decadent main, try the Pithivier Dauphinoise (HK$365) – a masterpiece of shortcrust, layered potato, caramelized onion, and 18-month Comte cheese. Conclude your meal on a sweet note with the Souffle au Grand Marnier (HK$108), a luscious chocolate Grand Marnier souffle with candied orange and vanilla.

Butterfly Patisserie
This Mother’s Day, treat your mother like royalty with Butterfly Patisserie’s carefully curated array of chocolates, cakes and sweets curated by Head Pastry Chef Jonathan Soukdeo:

• Rose, Coconut & Strawberry Chiffon Cake (HK$468 for 12cm | HK$738 for 16cm)
  A cloud-like chiffon cake packed with fresh strawberries, tender coconut meat, and smooth rose tea cream.
• Salted Egg, Coconut & Matcha Red Bean Madeleines (HK$178 for 5 pieces)
  A unique twist on the classic madeleines with a blend of indulgent salted egg, coconut, and matcha red bean (azuki) flavours, accompanied by a vanilla sponge base.
• Assorted Chocolate Bon Bons (from HK$148 for 4 pieces)
  A selection of beautifully crafted chocolate bon bons, including raspberry dark chocolate, wild berry and rose white chocolate, and sakura praline.
• Pistachio Heart Shaped Chocolate (HK$308)
  Rich and creamy pistachio praline nestled within a heart-shaped chocolate shell, offering a delightful combination that will please any chocolate lover.

Butterfly Patisserie’s exquisite offerings are available for pickup and delivery from 1^st to 11^th May 2025. To view all Mother’s Day offerings on Rosewood Hong Kong’s online shop, please click HERE.

For more information or reservations at Rosewood Hong Kong’s restaurants and bars, please visit website at HERE for further details.

<<ENDS>>

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

按此下載Aulis Phuket的高解像度照片

《2025年4月25日，香港》Simon Rogan 旗下的15座位廚師餐桌 Aulis Phuket 位於泰國攀牙府，開業短短12個月已經獲得米芝蓮一星殊榮。今年5月起，餐廳將推出「FRIENDS OF AULIS PHUKET」聯乘烹飪活動。活動將於米芝蓮一星鑰 Iniala Beach House 舉行，屆時 Aulis Phuket將與亞洲的多間知名餐廳及名廚攜手合作，並秉持著可持續發展和本地採購的共同理念，為客人呈獻非凡餐飲體驗。

客席餐廳包括來自曼谷由主廚 Deepanker Khosla 創辦的新印度餐廳 HAŌMA，以及由主廚林泉 (Richie Lin) 創辦、以創新台灣美食而聞名的台北餐廳 MUME。客席陣容繼續由 Locavore NXT領導，來自巴厘島烏布的前瞻性廚師Eelke Plasmeijer和Ray Adriansyah，今年獲得亞洲50最佳餐廳2025的可持續餐廳獎。 最後接下來是兩間屢獲殊榮的菲律賓餐廳 Toyo Eatery和 Inatô，展示菲律賓多元化的烹飪傳統。

2023 年 12 月，Aulis Phuket 於攀牙Iniala Beach House開業，是名廚Simon Rogan 廚帥餐桌概念於泰國的首家分店。餐廳延續了Simon Rogan 英國米芝蓮三星餐廳 L’Enclume 的風格和理念，印證了品牌對當地生態和農產品奉獻的承諾。主廚Charlie Wilson曾於世界各地的米芝蓮星級餐廳工作，累積了豐富的經驗，配合他創新的烹飪方法和天賦的廚藝，讓他輕易地於餐飲界脫穎而出。Aulis Phuket大部分的食材均來自泰國境內，為客人打造能突顯季節和當地特色的用餐體驗。

5月21及22日 — Aulis Phuket x HAŌMA 聯乘晚餐

泰國曼谷米芝蓮一星及綠星餐廳HAŌMA由總廚Deepanker Khosla領航，主打以可持續方式自家種植的時令食材炮製而成的摩登印度菜。HAŌMA帶領客人探索主廚Khosla的根源，從東到西、從陸地到海洋，穿越印度廣闊領土的每個角落，然而全部均採用泰國農產品製作，大部分更產自HAŌMA自家魚菜共生農場。餐廳獲《世界 50 最佳餐廳》頒發「可持續餐廳獎 」，並於 2022年底榮獲第一顆米芝蓮星。

6月11及12日 — Aulis Phuket x Mume 聯乘晚餐

台灣MUME（2025年亞洲50最佳餐廳名列第52名）由主廚林泉 (Richie Lin) 創辦，是一間將台灣當地食材與現代歐洲烹飪技藝相結合的先鋒烹飪餐廳。MUME致力於支持當地的食品生態系統，與小型永續農場和食品生產商合作，精心設計創新的、季節性的菜單，以展示台灣最優質的產品。MUME多次獲《亞洲50 最佳餐廳》評為台灣最佳餐廳，餐廳對季節性和永續性食材的堅持鞏固了其作為台北烹飪卓越典範的聲譽。

12月3及4日 — Aulis Phuket x Toyo Eatery x Inato 聯乘晚餐

由Aulis Phuket、Toyo Eatery和Inatô聯袂打造的兩晚餐飲活動，將帶領客人踏上一趟融合泰國、英國和菲律賓風味與傳統的美食之旅。位於馬尼拉的Toyo Eatery深入探索當地烹飪風味和傳統，重新構想了菲律賓美食。主廚Jordy Navarra的烹飪創意使 Toyo六次被《亞洲 50最佳餐廳》評為菲律賓最佳餐廳。另一間位於馬尼拉的餐廳Inatô由主廚JP Cruz領航，以當地和全球食材為烹飪靈感，以推廣菲律賓的傳統。Inatô植根於菲律賓烹飪技術和風味，與客人一起探索多樣化的烹飪景觀。

Aulis Phuket聯乘烹飪活動於泰國攀牙府的 Iniala Beach House 舉行，為客人締造難忘的用餐體驗，展示最優秀的國際和當地烹飪天賦。合作菜單價錢為每位6000泰銖++，可以每位另加3500泰銖++或 5500泰銖++搭配葡萄酒。按此瀏覽 Aulis Phuket 網頁。 

《完》

關於 INIALA BEACH HOUSE

Iniala Beach House為Iniala集團的一分子，集團是一個橫跨奢華酒店、發展和慈善事業的公司集群。富有遠見的Mark Weingard為Iniala集團的創辦人，他創辦的Iniala世界充滿了獨特的風格、品質和卓越的服務。標誌性的Iniala體驗將冒險美食、廣受歡迎的藝術作品及先進的客房融為一體，致力回饋社會。透過結合這些元素的卓越標準，Iniala Beach House為攀牙府地區帶來了前所未有的奢華和體驗式旅行體驗。

Iniala Beach House坐落於納泰海灘的白色沙灘上，提供十間風格獨特的豪華住宿，從三臥室別墅到一臥室公寓、套房和令人驚嘆的頂層套房。

公寓、頂層套房和別墅均設有私人泳池，但酒店亦設有兒童俱樂部、設備齊全的健身中心以及多間餐廳，包括全新的海灘燒烤餐廳及由米芝蓮星級名廚Simon Rogan主理的主廚餐桌餐廳布吉Aulis。Iniala Beach House將傳統的泰國建築與有機的當代設計風格融為一體，為客人提供獨特的身臨其境的體驗。Iniala Beach House精心挑選了 11 位國際知名設計師來打造獨特的客房，將他們充滿想像力、靈感和創新的作品融為一體。Iniala展出了 40 多件藝術收藏品，與各個房間獨特的室內設計相得益彰。

餐廳資料 – AULIS PHUKET

營業時間: 星期二至星期六晚上6時30分至晚上9時30分，僅供應晚餐

地址: Iniala Beach House, Khok Kloi, Takua Thung district, Phang-nga 82140, Thailand

按此瀏覽樣本菜單

www.aulisphuket.com / @aulisphuket

https://www.anaalathailand.com/ @iankittichai

www.inialathailand.com  / @iniala_thailand

Please download official images of Aulis Phuket at HERE

<<24^th April, 2025 – Hong Kong>> Aulis Phuket, Simon Rogan’s One MICHELIN Starred 15-seat chef’s table located in Phang Nga, Thailand, is excited to announce its upcoming “Friends of Aulis Phuket” collaboration series starting from May. The series will take place at its home in the stunning

Iniala Beach House, featuring a lineup of renowned restaurants and chefs from around Asia, all united by a shared philosophy on sustainability and local sourcing.

Visiting restaurants will include chef Deepanker Khosla’s Neo-Indian HAŌMA from Bangkok, as well as chef Richie Lin’s MUME from Taipei, celebrated for its innovative approach to Taiwanese cuisine. The lineup continues with Locavore NXT (taking place this November 2025) led by visionary chefs Eelke Plasmeijer and Ray Adriansyah from Ubud, Bali, this year’s winner of the Sustainable Restaurant Award from Asia’s 50 Best Restaurants 2025 and Toyo Eatery and Inatô, two award-winning Filipino restaurants that showcase the diverse culinary heritage of the Philippines.

Opened in December 2023, Aulis Phuket is the first Thai outpost of Rogan’s chef’s table concept, located in the grounds of Iniala Beach House in Phang Nga. An extension of Rogan’s style and principles at three MICHELIN-starred L’Enclume in the UK, Aulis highlights a dedication and commitment to local surroundings and produce. Head Chef Charlie Wilson’s experience in Michelin starred restaurants around the world has provided him an innovative approach to cooking that has seen him excel with a flair for ingenuity. With as much ingredients sourced locally in Thailand as possible, the restaurant offers a dining experience immersed in a deep respect for seasonality and locality.

Aulis Phuket x HAŌMA (Collaboration Dinner on 21-22 May)

One MICHELIN-starred and MICHELIN Green-starred HAŌMA, led by Chef Deepanker Khosla, is a Bangkok-based Neo-Indian fine dining establishment with explosive flavours and a socially and environmentally responsible heart. HAŌMA is the result of a deep exploration of Chef Khosla’s roots and a journey that takes guests from East to West, from the land to the sea and through every corner of the immense Indian territory, however, all done with Thai produce, most of which they grow themselves. The restaurant has been awarded the Sustainable Restaurant Award by The World’s 50 Best Restaurants List and earned its first MICHELIN star in late 2022.

Aulis Phuket x Mume (Collaboration Dinner on 11-12 June)

Established by Chef Richie Lin, MUME (#52 on Asia’s 50 Best Restaurants 2025) in Taiwan is a pioneering culinary destination that integrates local Taiwanese ingredients with modern European techniques. Committed to supporting the local food ecosystem, MUME collaborates with small sustainable farmers and food producers to curate innovative, seasonally-driven menus that showcase Taiwan’s finest quality products. Awarded the Best Restaurant in Taiwan multiple times by Asia’s 50 Best Restaurants, MUME’s dedication to seasonality and sustainability underpins its reputation as a beacon of culinary excellence in Taipei.

Aulis Phuket x Toyo Eatery x Inato (Dinner on 3-4 December)          

A unique two-night collaboration featuring Aulis Phuket, Toyo Eatery and Inatô promises a fascinating blend of Thai, British, and Filipino flavours and traditions. Toyo Eatery in Manila reimagines Filipino cuisine through a deep exploration of local flavours and traditional cooking methods. Chef Jordy Navarra’s culinary creations have propelled Toyo to be named the Best Restaurant in the Philippines six times by Asia’s 50 Best Restaurants. Inatô, another Manila-based restaurant by Chef JP Cruz, celebrates Filipino heritage through a gastronomic journey inspired by local and global produce. Rooted in Filipino cooking techniques and flavours, Inatô offers a unique exploration of the diverse culinary landscape.

These exclusive collaborations at Aulis Phuket promise to deliver unforgettable dining experiences that showcase the best of international and local culinary talent, set against the stunning backdrop of Iniala Beach House in Phang Nga, Thailand. All special collaboration menus are priced at THB6000 ++ per guest with optional wine pairing at THB3500++ or THB5500+.

Dine and Unwind in Luxury: Exclusive Stay and Dine Package

Diners looking to enhance their experience at Aulis Phuket with an overnight stay at Iniala Beach House can enjoy exclusive rates for one or two-night stays during the collaboration events. Room rates for two guests in a suite start at THB13,493 per night in May and June and at THB24,920 per night in December. For booking inquiries, visit Aulis Phuket’s official website or contact the restaurant directly at info@aulisphuket.com / +66 96 604 5469. 

<<ENDS>>

ABOUT AULIS PHUKET

One MICHELIN-starred Aulis Phuket opened in December 2023 as a 15-seat chef’s table at the beautiful Iniala Beach House Hotel and as Simon Rogan MBE’s first restaurant in Thailand. Like Simon’s other Aulis chef’s tables around the world, Aulis Phuket champions hyper-local ingredients, with our chefs developing and perfecting flavours and techniques to create an almost entirely unique experience for the 15 guests at each service. The Aulis Phuket team is led by Simon, Executive Chef Oli Marlow and Head Chef Charlie Wilson.

The tasting menu at Aulis Phuket is dedicated to showcasing native ingredients, working hand in hand with local farmers and growers from across Thailand. The menu can be paired with wine or non-alcoholic drinks flights, carefully chosen by our restaurant team.

ABOUT INIALA BEACH HOUSE

Iniala Beach House is part of Iniala Group — a cluster of companies that spans hospitality, development and philanthropy. Founder and visionary Mark Weingard has created the world of Iniala, imbued with a distinct sense of style, quality, and extraordinary service. Adventurous gastronomy, sought-after art pieces, state of the art rooms, all blend to provide our signature Iniala experience, collectively bound by a desire to always give back to society. By incorporating an exceptional standard of each of these elements, Iniala Beach House has brought an unprecedented level of luxury and experiential travel to the island.

Located on the pristine white sands of Natai Beach, Iniala Beach House offers ten unique luxury accommodations ranging from three-bedroom villas to one-bedroom residences, suites and a stunning penthouse.

While the residences, penthouse and villa boast their own private pool, the hotel also features a Kids Club, a fully equipped gym, and various dining options including the brand new beach barbeque restaurant Anaalā Thailand and the unique chef’s table restaurant Aulis Phuket, by Simon Rogan. Fusing traditional Thai architecture with organic, contemporary forms, Iniala Beach House is a masterpiece of design that offers guests a unique and immersive experience. Eleven renowned, international designers were handpicked to create the unique rooms that integrate both creativity and innovation with that of subtle sophistication and charm. With over 40 pieces of art on display, the Iniala Art collection complements the distinctive interior designs of the individual rooms.

ABOUT UMBEL RESTAURANT GROUP

UMBEL, the restaurant group founded by chef Simon Rogan, is known for its award-winning restaurants with a strong farm-to-table ethos. With a portfolio spanning the UK, Malta, Hong Kong, and Thailand, UMBEL is home to some of the world’s most celebrated restaurants, which collectively hold nine Michelin stars and two Michelin Green Stars.

In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within.

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

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

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

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

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

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

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

RESTAURANT INFORMATION – AULIS PHUKET

Aulis Phuket is open Tuesday to Saturday for dinner only

Address: Iniala Beach House, Khok Kloi, Takua Thung district, Phang-nga 82140, Thailand

Sample Menus can be viewed via our website.

www.aulisphuket.com / @aulisphuket

www.simonrogan.co.uk  / @rogan_simon

www.inialathailand.com  / @iniala_thailand