[23rd April, 2025 – Hong Kong] BaseHall 01 and BaseHall 02 are the ultimate destinations where the finest culinary talents, local brands, and live entertainment converge to create an extraordinary experience. This April, BaseHall 02 is proud to welcome two new local vendors to the ever growing BaseHall family – Fete Up and Meshiya.
Fete Up, the city’s beloved health-conscious eatery, presents a menu carefully crafted to cater to the demands of busy urban life without compromising on taste or nutrition. Guests can indulge in a diverse selection of well-balanced and nutrient-packed dishes designed to nourish both body and soul. From the savoury Chicken Press (HK$93) featuring sous-vide chicken breasts, brown rice & quinoa, broccoli, pumpkin, pickled radish, and curry sauce, to the keto-friendly Omega Squat (HK$138) showcasing pan-seared salmon, salad greens, cauliflower, mixed bean salad, kimchi, and garlic mayo, each dish is thoughtfully created to cater to various dietary preferences.
Vegan diners will delight in the Tofu Punch (HK$88), a flavourful combination of tofu steak, brown rice & quinoa, mixed bean salad, okra, and garlic soy, while meat lovers can savour the indulgent Beef Up (HK$158) featuring sous-vide wagyu beef, coconut rice, broccoli, Asian coleslaw, beetroot & carrot, and yakiniku sauce. Additionally, Fete Up offers a customisable dining experience with options such as the Fete Box (HK$88) where guests can build their own nutritious bento box with a base, protein, veggies, side, sauce, and topping.
With a commitment to providing affordable and delicious meals that promote overall well-being, Fete Up is poised to become a go-to destination for health-conscious foodies in the heart of Hong Kong.
Meshiya, translating as “eating house” in Japanese (飯屋), embodies the essence of traditional Japanese cuisine with a modern twist, offering a cozy yet authentic dining experience. The menu at Meshiya revolves around the concept of the traditional Meshiya set meal, where diners are treated to a delightful combination of main courses, soup, rice, and pickles served together. With a focus on the significance of rice in Japanese culture, Meshiya boasts a variety of rice bowls with diverse recipes sourced from affiliated restaurants in Hong Kong.
For lunch, Meshiya offers a variety of satisfying options such as the 298 Beef Bowl (HK$108), featuring 298 Nikuya Room’s famous tender beef slices on a bed of fluffy rice. Another lunch favourite is the Birdie Chicken & Egg Bowl (HK$88), a delicious oyakodon combination of savoury chicken and creamy egg atop rice. For those craving something even heartier, the Porker Minced Pork Cutlet Curry (HK$98) is a prime choice, with crispy pork cutlets smothered in flavourful Japanese-style curry.
Transitioning to dinner, Meshiya presents more substantial set offerings such as the 298 Sukiyaki Set (HK$198), a delectable hot pot experience featuring premium beef slices cooked in a savoury-sweet broth. The Birdie Chicken Nanban Rice Bowl (HK$108) offers crispy skinned chicken paired with a tangy nanban sauce. Another option not to miss is the Porker Tenderloin Cutlet Set (HK$168) with crispy breaded tender pork cutlets served with a side of rice and salad.
Guests can complement their meals with tempting add-ons like the Fried Aji ( HK$35) for lunch or the Fried Tiger Prawn (HK$90) and Boiled Edamame (HK$40) for dinner. Whether indulging in a quick lunch or a satisfying dinner, Meshiya at BaseHall 02 offers a culinary journey through traditional Japanese flavours in a convenient and inviting setting.
As a place to celebrate Hong Kong and its homegrown talents, BaseHall 01 and 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.
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BASEHALL 01 and 02 CONTACT
Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central
BaseHall is Hong Kong’s ultimate dining destination, bringing the most exciting cuisines and culinary talents together under one roof. We’re here to make Central the centre of the flavour universe and bring the people of Hong Kong together over great food, drinks and genuine hospitality. Whether you’re looking for a quick bite, a leisurely lunch, or a nightcap at the end of a long day, our killer line-up of vendors has got something for everyone – making every moment as memorable as your next bite. Come celebrate the best food and drink with Hong Kong’s finest homegrown culinary talent.
ABOUT BASEHALL 02
Premier food and beverage destination, BaseHall 02 is the vibrant new addition to Hong Kong’s diverse culinary landscape. BaseHall 02 presents a curated collection of Hong Kong’s best food and beverage experiences under one roof. From counters serving up the city’s celebrated classics and experiences, to late-night DJ events fuelled by bespoke cocktails, BaseHall 02’s fluid space leads the way in modern, multi-concept experiential dining.
於意大利撒丁島(Sardinia)一個餐飲家庭中長大的Fabio Bardi自小對烹飪充滿熱誠。他曾於紐約市標誌性的意大利機構San Domenico累積工作經驗，並於巴黎的 Ladurée進一步掌握製作糕餅的技巧。之後，Fabio獲邀成為愛爾蘭Prime Steak Group的糕餅行政總廚，專責研發美味又健康的創新甜點。後來，Fabio 先後前往新加坡擔任 Bakerzin 的研發部主管，以及到香港效力著名的米芝蓮三星餐廳 8 ½ Otto e Mezzo，與名廚 Umberto Bombana一起製作創新的意大利糕餅。於倫敦短暫停留後，Fabio再次回到了香港，於Dang Wen Li by Dominique Ansel為客人帶來多款廣受歡迎的香港風味糕餅，讓客人大飽口福。之後，Fabio 加入了佳民集團於旗下米芝蓮一星餐廳ESTRO 擔任糕餅行政主廚。Fabio的烹飪風格深受他的環球之旅和意大利背景所影響，將世界各地不同口味融入其變化多端且平易近人的甜點當中，向不同的美食文化致敬。
<<16th April 2025 – Hong Kong>> TOZZO, the contemporary Italian-Japanese pastry café overseen by Chef / Founder Fabio Bardi, continually delights guests with fresh and exciting new creations. As part of this commitment, TOZZO introduces a variety of new menus this month, featuring revamped options for an all new weekday lunch menu, a kids’ menu, daily dinner set menu, weekend brunch, and a delectable array of seasonal pastries and cakes.
New Weekday Set Lunch (Tuesday-Friday, 12pm-3pm)
For busy city folk in need of a nourishing lunch option, TOZZO offers just the solution with its weekday lunch set available from Tuesday – Friday. Sandwich, pasta, and main course set selections include TOZZO Burger with Fries (HK$128), Lobster Salad Maritozzo with Fries (HK$148), Mortadella and Mozzarella Focaccia Sandwich with Fries (HK$108), Clams Linguine with Salad (HK$128), Carbonara Spaghetti with Salad (FHK$128), Red Wine Braised Beef Cheek with Broccolini and Mashed Potato (HK$168), and more. Guests can complement their meal with valued add-ons such as coffee (+HK$15), house wine (+HK$30), or a piccolo gelato (+HK$38).
New Set Dinner Menu (Tuesday-Sunday, 5pm-closing)
The revamped Set Dinner Menu at TOZZO kicks off with a comforting Soup of the Day, leading to a selection of delectable pasta dishes like the indulgent Butter Soy Sauce Mushroom Linguine and the flavourful Pesto Linguine with Shrimp. Next, diners can choose from enticing main courses such as the rich Red Wine Braised Beef Cheek with broccolini and mashed potatoes, crispy Japanese Chicken Katsu with rice and shredded cabbage, and other hearty options. The experience concludes with a choice of a refreshing piccolo gelato or a glass of wine for HK$228+10% per person.
New Weekend Brunch Menu (Saturday, Sunday and Public Holidays, 11am-4pm)
During the weekends and public holidays, TOZZO presents a delightful brunch menu priced at HK$268+10% per person where, for every two adults, one child dines for free. Indulge in a weekend feast with TOZZO’s new offerings, including the Bakery Basket filled with freshly baked treats and Mini Cold Cut Board for the table, followed by new, elevated main dishes such as Eggs Benedict, Eggs Florentine and Spicy Japanese “Broken Eggs” served with potatoes, miso-braised onions, tofu, and fried eggs casserole, among other brunchy delights.
For those that like a tipple, guests can add + HK$280 for a bottle of house wine or prosecco or add HK$45 for a glass of seasonal cocktail. New Weekend Brunch set also includes a dessert of the day or a piccolo gelato to end on a sweet note.
New All-Day Kids Menu
For younger diners, the new kids’ menu boasts all-new dishes like the crowd-pleasing Fish & Chips and Mini Buttermilk Pancakes with Butter & Syrup in additional to classical favourites like Beef Lasagna and Fried Chicken. Priced at HK$88+10% per child up to five years old, each main dish is served with a choice of gelato, fruit juice, or babyccino, along with a side of veggies. The menu is available all day, every day, making sure your little ones are well fed around the clock.
New Pastries & Cakes
Round off your meal with the latest additions to TOZZO’s pastry and cake selection such as the Chocolate & Hazelnut Praline Millefeuille; Matcha and Hibiscus Tart; Passionfruit, Peach & Black Sesame Saint Honore; and Seasonal TOZZO Cheesecake, promising a sweet conclusion to your dining experience. All selection of small cakes are priced at HK$68.
TOZZO is open from Tuesday – Sunday for lunch, dinner and drinks in Tai Kwun, Central.
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ABOUT TOZZO
TOZZO, a contemporary pastry cafe, is led by Italian Executive Pastry Chef Fabio Bardi, the winner of the 2024 Tatler Hong Kong Best Pastry Chef award. The inspiration behind the name ‘TOZZO’ stems from the Italian term ‘Maritozzo,’ meaning “chubby,” epitomized by the playful red mascot. The menu highlights the Maritozzo, a traditional Italian sweet pastry filled with decadent whipped cream, alongside a selection of Italian-Japanese savoury dishes crafted by Chef-Consultant Agustin Balbi of the acclaimed One MICHELIN-starred ANDO, recipient of the recent 2024 Restaurant of the Year award by Tatler Dining Hong Kong. At TOZZO, a passion for exceptional cuisine and finest ingredients sets the stage for a warm and welcoming experience in the heart of Tai Kwun.
ABOUT CHEF / FOUNDER FABIO BARDI
Originally from Sardinia, Fabio Bardi hails from a family immersed in the culinary world, fueling his passion for food from an early age. With experiences ranging from renowned establishments in Italy to New York, Fabio honed his pastry skills at Ladurée in Paris before becoming the Executive Pastry Chef at Prime Steak Group in Ireland, innovating in the field of healthy yet tasty desserts. His journey continued with roles in Singapore at Bakerzin and later at 8½ Otto e Mezzo Bombana in Hong Kong, where he worked closely with Umberto Bombana to craft innovative Italian pastries. After a brief interlude in London, Fabio returned to Hong Kong as the Executive Pastry Chef at Dominique Ansel’s Dang Wen Li, showcasing his creativity and skill in blending global influences to create several now-famous desserts reflecting Hong Kong’s identity, eventually leading to his role as Head Pastry Chef at Estro by Antimo Maria Merone. Fabio’s culinary approach, influenced by his global travels and Italian roots, merges diverse flavors into intricate yet approachable desserts that celebrate a harmonious blend of cultures.
CAFÉ INFORMATION – TOZZO
Address – 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central, Hong Kong (Access through Gallery Gate on Old Bailey Street)
JIA Group, meaning “Home” in Mandarin, 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 10 restaurant and bar venues in Hong Kong and in Hong Kong International Airport, full list of the restaurants and bars can be found on JIA’s website here.
[15th April 2025 – Hong Kong] Introducing an irresistible lineup of sweets-filled celebrations at Louise, the one Michelin-starred restaurant by JIA Group, acclaimed chef Julien Royer and led by Chef Loïc Portalier celebrated for its heartwarming French cuisine. From Easter to Father’s Day, guests can anticipate something special to cherish with loved ones for every occasion.
New Louise Chocolate Collection by new Head Pastry Chef – Eve Minialai
Starting from Easter and ongoing, indulge in exquisite new chocolate creations by newly joined Head Pastry Chef Eve Minialai, crafted in collaboration with Chef Loïc Portalier. The new LOUISE Chocolate collection is a special 600g chocolate sculpture resembling and inspired by Louise’s iconic building façade in PMQ, crafted with the finest Arcato 66% dark chocolate from La Maison de l’Opéra. Each box features approximately 20 bon bons, showcasing flavors such as fresh and roasted pistachio paste with crushed roasted pistachios and sea salt, milk chocolate ganache infused with Pu’erh tea or Matcha tea, and a divine combination of salted caramel and toasted cereals, all coated with luxurious Arcato 66% dark chocolate sourced from La Maison de l’Opéra.
Each box is priced at HK$888 for 1-5 boxes, HK$788 for 6-9 boxes, and special arrangements can be made for orders of 10 boxes or more. With a purchase of the chocolate box during Easter week, guests stand a chance to win a delightful prize – a memorable dining experience at Louise. To enjoy these delectable treats that were months in the making, a two-days pre-order is required via WhatsApp at 5722 3269 or through email at info@louise.hk.
Mother’s Day and Father’s Day Specials
As the calendar transitions to special occasions, Louise presents exclusive Mother’s Day and Father’s Day brunch specials to honour these cherished moments with loved ones.
Discover the flavours of the sea with Louise Bouillabaisse (HK$888 for a la carte / HK$128 for add on for brunch), classic Fish broth made of rockfish, Mediterranean sea red gurnard, confit fennel and potato, croutons on the side with rouille complemented by a traditional French Baba aux Fraises (HK$98), a Classic baba brioche, soaked in a citrus and vanilla syrup with Vanilla Chantilly, with marinated Strawberries with citrus zest available for Mother’s Day Brunch on Sunday, 11th May.
For Father’s Day Brunch on Sunday, 15th June, savour another French classic Beef Rossini (HK$1,088 for a la carte / HK$188 per guest for add-on for brunch), a rich and hearty seared beef tenderloin, fondant potato, grilled foie gras, perigueux truffle sauce and concluding with a luscious Chocolate Mousse (HK$98), with hazelnut chunks and brownies.
Introducing Eve Minialai, New Head Pastry Chef at Louise
Eve Minialai, the newly appointed Head Pastry Chef at Louise in Hong Kong, brings a wealth of experience and expertise to her role. Starting her journey with an apprenticeship at La Violette in Paris in 2014, Eve quickly rose through the ranks, showcasing her talent and passion for pastry. Her dedication led her to roles at renowned establishments such as the Three MICHELIN-starred Alain Ducasse au Plaza Athenee and the Two MICHELIN-starred Pavillon Ledoyen. Now at Louise, Eve combines classic techniques with contemporary flavors to create unforgettable dining experiences, reflecting her unwavering commitment to excellence and poised to leave a lasting impression on Hong Kong’s vibrant gastronomic scene.
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ABOUT LOUISE AND LA TERRACE BY LOUISE
Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 with his three-MICHELIN starred Singapore restaurant Odette. Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining and drinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.
La Terrace by Louise – a renewed concept for the ground floor of Louise combines the best seasonal produce with the timeless allure of French cuisine, this casual and unpretentious setting offers an elevated bistro experience without compromising taste. Whether seeking an after-work libation or a gathering with friends, La Terrace by Louise provides a social space to enjoy enticing French flavors curated by Executive Chef Loïc Portalier.
RESTAURANT INFORMATION – LOUISE + LA TERRACE BY LOUISE
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong
《2025年 4月14日 — 香港》位於灣仔利東街英國名廚Simon Rogan旗下的 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。今個母親節，The Baker & The Bottleman將與以高品質彩色鍋具聞名的 Le Creuset 攜手推出母親節限定禮遇。從充滿互動性的 Le Creuset心形鑄鐵平底煎鍋曲奇工作坊到精美的母親節禮品套裝，都能為每位媽媽挑選心儀的禮物。
5月10 至11 日：The Baker & The Bottleman x Le Creuset 心形鑄鐵平底煎鍋曲奇工作坊
今個母親節，參加由 The Baker & The Bottleman 烘焙店的首席烘焙師Helene Ng主持的Le Creuset心形鑄鐵平底煎鍋曲奇工作坊，盡情沉浸於曲奇的藝術世界中。客人將可以Le Creuset標誌性的心形鑄鐵平底煎鍋製作 The Baker & The Bottleman 的招牌巨型三重 Valrhona 朱古力曲奇。客人可自選心愛餡料製作個性化曲奇，將其烘烤至完美後，再與咖啡或茶一起享用，倍感溫暖，窩心幸福。
工作坊將於母親節週末5月10日 (星期六)及5月11日 (星期日)下午3時30分至下午5時舉行，兩位價錢為HK$1,880。客人可享 Le Creuset 心形鑄鐵平底煎鍋 (16厘米)一個、曲奇烘焙工作坊、三重Valrhona朱古力曲奇食譜、精選糕點以及每位可享咖啡或茶一杯。
5月9至11 日：The Baker & The Bottleman x Le Creuset 母親節禮品套裝
想為媽媽送上一份貼心的禮物？
The Baker & The Bottleman 與Le Creuset共同推出的母親節禮品套裝最適合不過。母親節限量套裝包括手工製作的薑味牛油酥餅、Le Creuset Eternity Lace陶瓷杯和The Baker & The Bottleman 餅乾禮罐，全部均為您精心挑選以表達您的愛意與和感激之情。母親節限量禮品套裝領取日期為2025年5月9日 (星期五) 至 5月11日 (星期日)上午10時至晚上8時，每套價錢為HK$560，包括Le Creuset Eternity Lace陶瓷杯一個 (設三種不同顏色)、The Baker & The Bottleman餅乾禮罐及薑味牛油酥餅八塊。
了解更多有關The Baker & The Bottleman的母親節禮遇及工作坊，請按此瀏覽 The Baker & The Bottleman 網站。
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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。
<<11th April, 2025 – Hong Kong>> A modern sustainable bakery by day and neighbourhood restaurant by night, The Baker & The Bottleman has been delighting guests in Wan Chai’s Lee Tung Avenue since January 2022. The Baker & The Bottleman is thrilled to announce their exclusive Mother’s Day offerings in collaboration with Le Creuset, renowned for crafting high-quality colourful cookware designed to last for generations. From an interactive Le Creuset Heart Skillet Cookie Workshop to a delightful Mother’s Day Gift Set, there’s something for every mum who deserves to be celebrated.
10-11 May: The Baker & The Bottleman x Le Creuset Mother’s Day Skillet Cookie Workshop
Immerse yourself in the art of cookie making with the Le Creuset Heart Skillet Cookie Workshop, led by The Baker & The Bottleman’s Head Baker, Helene Ng. Guests will have the opportunity to create the bakery’s signature Triple Valrhona Giant Cookie using the iconic Le Creuset Heart Skillet. Personalise your cookie with your favourite fillings, bake it to perfection, and enjoy the warm treat with a cup of coffee or tea.
The workshop will be held over Mother’s Day weekend on Saturday, 10th May and Sunday, 11th May from 3:30pm to 5:00pm, priced at HK$1,880 for two guests. This delightful package is inclusive of a 16cm Le Creuset Heart Skillet, cookie baking workshop, the Triple Valrhona skillet cookie recipe, a choice of pastry, and coffee or tea per person.
9-11 May: The Baker & The Bottleman x Le Creuset Mother’s Day Gift Set
For those seeking a thoughtful gift for mum, The Baker & The Bottleman presents the Mother’s Day Gift Set in partnership with Le Creuset. This limited-edition set features hand-crafted ginger shortbread biscuits, a Le Creuset Eternity Lace Mug, and a Baker & The Bottleman biscuit tin, all curated to show your love and appreciation.
Available for collection from Friday 9th May to Sunday 11th May 2025, between 10:00am to 8:00pm, this special gift set is priced at HK$560 per box and includes 1x Le Creuset Eternity Lace Mug (available in three different colours), 1x Baker & The Bottleman shortbread biscuit tin, and 8x pieces of delicious ginger shortbread.
True to Simon Rogan’s ethos, sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The Baker & The Bottleman uses traditional artisanal techniques and flavours giving a strong British heritage to each baked item.
The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, and coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton. The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.
The Baker & The Bottleman Bakery + Restaurant Information
Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
在行政總廚 Oli Marlow 和主廚 Charlie Wilson 的帶領下，Aulis Phuket 團隊與當地農民和種植者緊密合作，利用泰國和當地小型農場出產的農產品製作創新的嚐味菜單，推廣本土風味。菜單的焦點菜色之一孔敬(Khonkaen)和牛他他選用來自Full Moon Brewery啤酒廠的淡啤酒、Chul Farm 的辣根，以及從Iniala Beach House花園新鮮採摘的香料。另一道美食陳年醃製考艾鴨配復古甘筍冬甩則採用了來自 Rai Na Rak 有機農場的蜜餞桑子炮製而成。
其他值得留意的菜式包括拉廊(Ranong)帶子配海蜇和佛手柑，配搭發酵過的豆薯和以稻殼燻製而成的華欣(Hua Hin)魚子醬；以及由 Catch & Co 新鮮捕獲的點帶石斑魚，裡面塞滿了本地細香蔥和Black Jack無花果蜂蜜，菜式與烤魚骨和發酵茶葉一同享用。以香菜、充氣檸檬和葉頂油炮製而成的清邁凍羊乳酪能清洗你的味蕾，帶來清新的感覺。接下來的甜點凱皇(KaewKamin)芒果及花粉配搭洋甘菊蛋糕、冰椰子及注入了本地香草和萬壽菊的忌廉，亦是一道充滿當地色彩的美食。
嚐味菜單一定不少得以泰國風味重新演釋的Aulis招牌菜式，包括於香水椰子中焦糖化過，再以黑蒜和清萊芝士增加其味道層次的松露布甸；煤炭烤沙律配 Mah Kwan 長胡椒吉士、接骨木花蜜和 Melano黑松露；以及Simon Rogan的長青甜品「Aulis」，Aulis Phuket 的版本融合了焦糖慕斯、白味噌和精心烹製的布吉島菠蘿，其香氣濃鬱，令人回味無窮。
<<9th April 2025 – Hong Kong>> Ho Lee Fook is thrilled to announce a special collaborative Cantonese Cooking Series kicking off with beloved local institution Kamcentre Roast Goose,showcasingthe best of Cantonese cuisine at two exclusive events. The series will kick off on Tuesday, 29th April at Kamcentre Roast Goose in SCAA, followed by a second event on Tuesday, 6th May at Ho Lee Fook with a focus on the classic Cantonese Barbecue.
One of Hong Kong’s most popular destinations for roast goose, Kamcentre Roast Goose has been delighting patrons for over a decade with expertly prepared barbecued meats and traditional Cantonese dishes by Chef Fung Ho Tong – an industry veteran of almost fifty years who previously oversaw the Chinese Barbecue operations at Yung Kee. Ho Lee Fook’s renowned Chef ArChan Chan is set to join forces with Chef Tong for a sizzling showcase of Hong Kong-style roast meats.
The first event on 29th April at Kamcentre will feature an option of 10-dish set menu priced at HK$980 nett per head (inclusive of wine pairing) or dishes available by a la carte specials. Highlights include dishes such as Steamed Baby Geoduck with Glass Noodles (HK$138 per piece), a Ho Lee Fook classic, paired with aged garlic, soy sauce, and spring onion; Sweet & Sour Kurobuta Pork (HK$328) with lemon tea fragrance, seasonal fruit, pineapple “tetris”, and crispy tea leaves, the signature Roast Goose (HK$660) a collaborative creation by Kamcentre and Ho Lee Fook; and a sweet ending of Pandan Chinese Donut (HK$48 per piece) with pistachio sauce by Ho Lee Fook.
On 6th May, the series continues at Ho Lee Fook with a tantalising 9-dish set menu priced at HK$888 + 10% per guest. Guests can look forward to dishes such as Kamcentre’s signature “First Cut” Char Siu, the renowned Chinese Watercress Soup, Crispy Fried Dace Balls with clam and mustard, also by Kamcentre; and the anticipated collaborative dish of the night, the Jiangnan “Hundred Flowers” Chicken where a whole chicken is stuffed with prawn mousse and served in a silky, fat-emulsified stock made with its own frames. Guests may opt for a four glass Chinese wine pairing (+HK488 per person) to complement the meal.
This unique partnership between Ho Lee Fook and Kamcentre Roast Goose promises an unforgettable dining experience that combines tradition with a modern twist. Reservations can be made via contacting both restaurants. Stay tuned for the upcoming exciting Cantonese collaborations brought to you by Ho Lee Fook in the course of 2025.
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RESTAURANT INFORMATION
Address – G/F, 1-5 Elgin Street, SoHo, Central, Hong Kong
Opening Hours – Monday – Sunday 6pm-12am (with an exception of Good Fortune Club happening every 1st Sunday of the month from 12-4pm)
MICHELIN-recommended Ho Lee Fook is a Chinese restaurant with a Hong Kong heart by Executive Chef ArChan Chan, 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.
RESTAURANT ACCOLADES
50 Best Discovery Restaurant – Ho Lee Fook
Tatler Dining Hong Kong – Top 20 Most Impactful Restaurant – Hong Kong – 2023 + 2024
Local Champion Award – Tatler Dining by Hong Kong Tatler (ArChan Chan)
Recommended Restaurant – MICHELIN Guide Hong Kong Macau 2023 + 2024 + 2025
Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong
Tatler Asia 2024 – Top 100 Restaurants of Asia
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 conscious 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 work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.
走進 The Bombay Club，踏上一趟充滿活力的印度文化和美食感官之旅，體驗英屬印度 Gymkhana 的生活方式。The Bombay Club將帶領客人穿越時光，享受奢華精緻的美食體驗。The Bombay Club的菜單歌頌充滿活力的孟買美食，提供一系列適合多人分享的傳統印度菜式。從芳香的咖喱到美味的印度香米及酥脆薄餅，每道菜式都彰顯了西印度的正宗風味。餐廳吸睛點包括其土窯爐和開放式廚房，客人可親眼目睹廚師施展烹飪魔法，創造舌尖上的饗宴。
於 The Bombay Club，客人可品嚐主廚 Manav 的招牌菜式，包括以和牛製作的印度烤牛頰肉(AED218)，肉質爽滑細緻，散發著薑與肉桂的淡雅香氣；羊肉香料飯(AED198)以陳年印度香米、藏紅花和玫瑰水製成，米粒帶有肉骨的清香卻不肥膩。此外，客人亦可品嚐孟買風味菜餚印度雞肉薄餅(AED88)，揉入雞蛋的餅皮包裹著雞肉餡料，滋味無窮；Konkani羊排(AED188)，加入薑汁和松子仁；馬爾瓦尼咖喱大蝦(AED168)，配以Byadagi辣椒和椰子，令人垂涎欲滴；Lehsuni燴菠菜芝士(AED108)，配上小茴香和大蒜，令人回味。主廚Manav將傳統的印度風味與現代元素巧妙融合，將印度美食帶到充滿活力的杜拜。按此瀏覽完整菜單。
The Bombay Club 的飲品單提供多款選擇，包括Amrut Fusion India單一麥芽威士忌 (AED85) 和Roots Kanela Liqueur (AED65)。從大膽美味的Masala Fashion (AED75) 到清新的 Golden Serenity (AED75)，每款雞尾酒均以精心挑選的材料的完美調製。Masala Fashion以香蕉波本威士忌、印度香料茶糖漿和苦精炮製，而Golden Serenity則將菠蘿和薑黃糖漿與湯力水結合在一起，帶來充滿活力的口感。此外，客人亦可以享用芬香甜辛的印度香料奶茶（AED36），配上牛奶、生薑、肉桂和丁香，窩心美味。
The Bombay Club：室內設計散發英屬印度魅力
The Bombay Club迷人的室內設計由AvroKO操刀，精心策劃的設計讓餐廳氣氛從白天無縫過渡到晚上。白天，柔和的綠色色調和精美的織物裝飾讓客人在充滿現代氣息的老式宅邸的環境中品嚐早餐，體現了英屬印度的魅力。當夜幕降臨時，打開天花後，優雅的孔雀羽毛造型枝形吊燈成為焦點，為餐廳增添一絲精緻，營造出溫馨誘人的氛圍；而單向鏡子的裝飾藝術燈光，捕捉了過去旅遊和時裝蓬勃發展時代的富裕。The Bombay Club變成一個奢華迷人的空間，向英屬印度的精神致敬。
關於Jumeirah Marsa Al Arab: 杜拜的璀璨明珠
奢華酒店Jumeirah Marsa Al Arab坐落於杜拜半島，坐擁一片豪華私人海灘的核心位置，俯瞰帆船酒店和海灘酒店的迷人景色，將於2025年4月開業。酒店設有十個餐飲場所和九間酒吧，客人可以在風景如畫的露天陽台和酒吧中享受地中海、泛亞、日本和印度美食。The Bombay Club位於Jumeirah Residences Marsa Al Arab內，提供融入現代風格的傳統印度美饌，致力為客人帶來正宗及優雅舒適的用餐體驗。
由主廚Giovanni Galeota掌舵的法式小餐館Marmo Bistro將於復活節4月20日晚上為客人奉上限定美饌，精選美食包括Jambon Persillé (HK$138)，歐芹勃艮地火腿凍，配以酸黃瓜和第戎芥末；Asperges du Blayais (HK$288)，以水煮有機法國白蘆筍佐穆斯林醬；Gnocchi à la Parisienne (HK$238)， 法式馬鈴薯丸子配牛奶半軟芝士；Cordon Bleu (HK$388)，脆香有機黃雞，包裹著自家製的巴黎火腿及融化的格魯耶爾芝士，滋味無比。
<<3rd April, 2025 – Hong Kong>> Aulis Phuket, Simon Rogan’s acclaimed 15-seat chef’s table in Phang Nga, Thailand, recently awarded One Michelin Star less than 12 months after opening, is thrilled to unveil its latest sustainability initiatives alongside the launch of its new, hyper-seasonal tasting menu.
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 95% of ingredients sourced locally in Thailand, the restaurant offers a dining experience immersed in a deep respect for seasonality and locality.
Sustainability Mission: Aulis Phuket, a Beacon of Eco-Conscious Dining in the Region
Like all other Simon Rogan restaurants around the world, Aulis Phuket is committed to waste minimisation and eco-friendly practices, with around 30% of its ingredients sourced from Phuket and an additional 10% from the Phang Nga region. The team works directly with local farmers and growers across Thailand, such as Farmer Family‘s organic farm in Paklok, transforming the freshest native ingredients into intricate dishes that allow the produce to take centre stage. Produce from Farmer Family’s farm is grown exclusively for Aulis Phuket and any surplus is sold at local markets, whilst a variety of ingredients – such as peanuts, radish, rosemary, calamansi, marigold, pandan, and corn, among others – are also grown in beds at the restaurant located inside Iniala Beach House.
The restaurant showcases a rich variety of other key produce from Phuket, including kale, cavolo nero, red okra, tomatoes, and more, emphasising a farm-to-table approach with core produce from Farmer Tan. Embracing cross-cultural influences, Aulis Phuket incorporates items such as coffee beans and honey from Rai Na Rak, while supporting family-run local wineries like Granmonte.
Collaboration with various local suppliers and farms such as ArunSupa Farm for antibiotic-free Thai wagyu and Catch & Co for responsibly caught seafood such as coral trout, orange spotted grouper, mahi mahi, and more, further underscores Aulis Phuket’s commitment to community partnerships. All parts of ingredients are utilised, from bones for stocks to fruit trims for drinks. Moreover, the restaurant’s dedication to sustainability extends to waste management and preservation techniques, such as creating vinegars, salts, syrups and pickles, to ensure surplus produce is used effectively. Any waste that cannot be used is composted locally, or repurposed to feed farm animals.
Aulis Phuket’s New Tasting Menu: Celebrating Thailand’s Native Flavours
Led by Executive Chef Oli Marlow and Head Chef Charlie Wilson, the team at Aulis Phuket celebrates native flavours by collaborating with local farmers and growers, utilising produce sourced from Thailand and their on-site smallholding farm to craft the innovative new tasting menu. Highlights from the menu include creations such as Khonkaen Wagyu Tartare, with pale ale from Phuket’s Full Moon Brewery, horseradish from Chul Farm, and herbs plucked fresh from the Iniala Beach House gardens; and Aged and Cured Khao Yai Duck served with heirloom carrot doughnut and preserved mulberry from Rai Na Rak organic farm.
Other notable dishes include Ranong Scallop with sea jelly and bergamot, served with fermented jicama and Hua Hin caviar smoked with leftover rice husks; and Day Boat Orange Spotted Grouper caught fresh by Catch & Co, stuffed with Thai chives and Black Jack fig molasses, served together with roasted fish bones, and fermented tea. A refreshing palate cleanser awaits with Frozen Chiang Mai Sheep’s Yogurt featuring cilantro, aerated lime, and leaf top oil; followed by a dessert of Kaew Kamin Mango with bee pollen and chamomile cake, iced coconut, cream infused with local vanilla and marigold from the gardens.
Reinterpretations of Aulis’ signature dishes with a Thai twist include Truffle Pudding caramelised in Nam Hom coconut, enriched with black garlic and Chiang Rai cheese; Grilled Salad over Embers complemented by Mah Kwan pepper custard, preserved elderflower, and Melano black truffle; and even the timeless Simon Rogan “Aulis” dessert, showcasing a blend of caramel mousse, white miso, and delicately cooked Phuket pineapple with aromats.
Priced at THB6,000++ per person, the Aulis Phuket dining experience includes the option for curated alcoholic and non-alcoholic drink pairings at an additional cost. Reservations are open from 7pm on Tuesdays to Saturdays, inviting guests to savour the essence of Thailand’s seasonal bounty.
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
<<1st April, 2025 – Hong Kong>> This Easter, Rosewood Hong Kong invites guests to indulge in an Easter culinary extravaganza across its diverse dining outlets. With limited-time offerings showcasing the expertise of the talented chefs, Easter feasting is elevated to new heights. From traditional favourites to contemporary creations, each restaurant and bar offers a unique experience sure to delight every palate during this joyous season
HENRY
Recently crowned on SCMP’s Top 100 Tables, a luxurious Easter weekend experience awaits diners at HENRY, with an exclusive menu of specials designed by Chef Jorge Vera Gutierrez. From 18-21 April, guests can tuck in to a feast of reimagined American steakhouse traditions, including Charcoal Grilled Smoked Oysters (HK$178 for two pieces) featuring Gillardeau no. 2 oysters with garlic, chilli, and pepperberry vinegar; Henry’s Scotch Egg (HK$228) with Japanese egg, dry aged USDA prime beef, tartar sauce and watercress salad; Smoked Texas Brisket Burger (HK$398) with cowboy coffee and bacon jam; and for dessert, a classic American Carrot Cake (HK$148) with cream cheese frosting.
Holt’s Café At Holt’s Café, the upscale all-day dining destination serving international fare, indulge in an Easter celebration from 18-21 April. Limited-time specials include French White Asparagus (HK$238) with garden herb hollandaise and caviar; Devilled Egg (HK$168) with black truffle; Provencal Roasted Lamb Rack (HK$398) with potato dauphinoise; and Wok-Fried King Prawns (HK$368) served with rice crackers. Conclude the hearty feast with desserts of Chocolate Texture (HK$138), featuring 66% dark chocolate mousse and chocolate sponge, and Hong Kong Style Egg Waffle (HK$108) drizzled with caramel sauce. Bayfare Social
Lively Spanish restaurant and bar Bayfare Social debuts Easter specials on its a la carte selection, available from 18-21 April. Dishes include Ventresca de Atun (HK$258), featuring sustainable bluefin tuna belly with spicy tomato; Guisantes con Espardenyas (HK$268), a dish combining sweet green peas with sea cucumber, Iberico ham, and mint; Mejillones al Vino (HK$268), a delectable platter of sautéed mussels with white wine and garlic; Cigalas al Ajillo (HK$488), fresh Atlantic langoustines prepared with garlic and chilli; Arroz Negro de Pulpitos (HK$488 for medium, HK$628 for large), a savoury osquid ink paella with baby octopus.
BluHouse
This Easter, authentic Italian foodhall BluHouse presents its exquisite specials available from 19-21 April: Uova al Tegamino (HK$208), oven-baked organic eggs served with green asparagus, cured pork jowl, and Parmesan; Mezzi Paccheri al Sofritto Vesuviano (HK$258), an artisanal mezzi pacchetti pasta with Neapolitan pork offal ragù and Pecorino; Costolette di Agnello Panate (HK$398), a deep-fried breaded lamb cutlet with artichoke and fresh mint; and Crostatina Ricotta e Visciole (HK$108), a traditional Roman tart made with sheep ricotta cheese, sour cherry, and lemon custard cream.
Marmo Bistro
At Marmo Bistro, Rosewood Hong Kong’s latest Parisian-inspired bistro concept helmed by Chef Giovanni Galeota, savour a sumptuous array of Easter delights. Available on 20April for dinner only, specials include Jambon Persillé (HK$138), a terrine of Burgundy ham and parsley, served with cornichons and Dijon mustard; Asperges du Blayais (HK$288), featuring poached organic French white asparagus with “mousseline”sauce; Gnocchi à la Parisienne (HK$238) with savoury Tomme de Savoie cheese; and Cordon Bleu (HK$388), with crispy breaded organic yellow chicken encasing homemade Jambon de Paris and melting gruyere cheese.
Butterfly Patisserie
This Easter, impress your loved ones with Butterfly Patisserie’s carefully curated array of chocolates, cakes and sweets by Executive Pastry Chef Jonathan Soukdeo:
Butterfly Patisserie x Valrhona Cocoa Hazelnut Cake (HK$408 for large | HK$98 for small)
A showstopping cake crafted with Valrhona chocolate and hazelnut, shaped in the form of a cocoa pod.
Marble Chocolate Pecan Flan (HK$98)
Buttery baked crust filled with velvety Tahitian vanilla cream swirled with chocolate custard cream and finished with premium pecans.
Butterfly Chocolate Easter Egg (HK$688)
A decadent chocolate egg with layers of hazelnut praline, chocolate, and mixed nuts.
Pistachio Dark Chocolate Easter Egg (HK$588)
Luxury pistachio dark chocolate egg, combining pistachio praline with candied yuzu.
Hazelnut Milk Chocolate Easter Egg (HK$588)
A delightful combination of rich hazelnut, milk chocolate, and candied orange.
Easter Chocolate Cookies (HK$178 per box of 7)
A box of buttery, melt-in-your-mouth chocolate cookies.
Celebrate Easter in style with Butterfly Patisserie’s exquisite offerings, available for pickup and delivery from 7-21 April. To view all Easter offerings on Rosewood Hong Kong’s online shop, please click HERE.
DarkSide
DarkSide, known for its rare, aged spirits, vintage cigars, and classic cocktails set against a backdrop of sultry live jazz, invites guests to savour exclusive Easter libations, each priced at HK$180+10%. From 14-20 April, DarkSide will be serving limited-time cocktails such as Hoppy Easter Highball, a mix of peanut butter-infused Nikka, cherry bitters, Perrier, and cacao nibs infused Mancino Amaranto Rosso; Egg-stravaganza Sour, with its unique zing of Siete Misterios mezcal, Altos tequila, Cointreau, cucumber, citrus, and hibiscus-agave cordial; and Bunny’s Carrot, a bright fusion of Plantation original dark, Plantation 3 stars, falernum, carrot, citrus, and absinthe. Cap off the evening with the enchanting Cottontail Fizz, blending Michter’s Bourbon with mandarin, white chocolate, coconut, orange flower water, and a touch of marshmallow.
For more information or reservations at Rosewood Hong Kong’s restaurants and bars, please visit the 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
<<31st March 2025 – Hong Kong>> Hong Kong’s Chef Manav Tuli of LEELA has now unveiled his 2nd restaurant venture, The Bombay Club, within the Jumeirah Marsa Al Arab in Dubai, soft opened from mid- March 2025. Spearheading the project as the Chef-Consultant, Chef Manav expressed enthusiasm for this new chapter in his career, stating, “The Bombay Club is a homage to India’s rich culinary heritage, and I am thrilled to bring this deeply personal dining experience to this prestigious address in Dubai.”
With an illustrious career marked by numerous accolades and awards, including securing One MICHELIN Star while serving as Chef de Cuisine at CHAAT in Rosewood Hong Kong, Chef Manav Tuli has cemented his standing as a prominent figure in Indian gastronomy in Hong Kong, and is now eager to bring his craft to Dubai. His exceptional talent has garnered him widespread recognition, earning him the Best New Restaurant and Chef of the Year awards by SCMP Top Tables 2024, the Bazaar Taste Elite 2024 awardby Harper’s Bazaar Hong Kong, and the title of Best New Restaurant in 2024 by A Foodie World. Adding to this impressive list of accomplishments, Chef Manav has previously been honored with distinctions such as Chef of the Year (2022) by Tatler Dining Awards and Rising Star Chef (2021) by South China Morning Post.
Joining The Bombay Club’s team as resident Head Chef is Kumaran Balaji, a distinguished culinary professional with 17 years of experience in leading award-winning kitchens. His career includes roles at prestigious establishments such as Oberoi Hotels & Resorts in India and Black Sheep Restaurants in Hong Kong, where he showcased cuisines inspired by Indian royal kitchens. Kumaran’s expertise in Indian cuisine, with a focus on heritage dishes and culinary traditions across India, aligns perfectly with The Bombay Club’s vision of offering a unique dining experience inspired by India’s rich history and flavors.
Introducing The Bombay Club: Elevated Traditional Indian Cuisine
Step into The Bombay Club and embark on a sensory voyage through India’s past, reminiscent of the Gymkhana lifestyle during the British Raj era. Transporting guests to a bygone era of opulence and refinement, The Bombay Club promises an unforgettable fine dining experience. The menu at The Bombay Club is a culinary ode to the vibrant coastal city of Mumbai, offering an array of traditional Indian delicacies designed for sharing. From aromatic curries to flavorful biryanis and crispy dosas, each dish celebrates the authentic flavors of India’s west coast. Some key highlights of the experience are the Tandoori Oven and Show Kitchen, where guests can witness the culinary magic unfold before their eyes.
At The Bombay Club, guests can look forward to indulging in Chef Manav’s signature dishes, such as the succulent Tandoori Wagyu Beef Cheek (AED218) featuring tender wagyu with warming notes of cinnamon and ginger; and the exquisite Bohri Lamb Biryani (AED198) made with aged basmati rice, saffron and rose water. Additionally, they can also savor new Mumbai-inspired dishes such as the Chicken Baida Roti (AED88), or chicken mince and egg parcels; Konkani Lamb Chop (AED188) with pomegranate, garam masala, and kopra; the Malwani Prawn Curry (AED168) infused with byadagi chili and coconut; and the flavorsome Lehsuni Saag Paneer (AED108) with spinach, cumin and garlic. Chef Manav Tuli showcases his exceptional technique embodying a unique blend of tradition and innovation, as he brings the flavors of India to life in Dubai’s eclectic dining scene. Explore the full menu HERE.
The drink menu at The Bombay Club features a selection of notable choices, including the Amrut Fusion India Single Malt Whisky (AED85) and Roots Kanela Liqueur (AED65). From the bold and flavorful Masala Fashion (AED75) to the refreshing Golden Serenity (AED75), each cocktail is a perfect blend of carefully selected ingredients. The Masala Fashion features banana-infused bourbon, Masala tea syrup, and bitters, while the Golden Serenity combines pineapple and turmeric syrup with tonic water for a vibrant sip. Additionally, guests can enjoy a comforting cup of Masala Chai (AED36), complete with milk, ginger, cinnamon, and cloves.
The Bombay Club: A Design Journey from British Raj Charm to Nighttime Glamor
The glamorous design of The Bombay Club, as envisioned by AvroKO, seamlessly transitions from day to night. By day, the soft green tones and exquisite fabric accents invite guests to savor breakfast in a setting reminiscent of an old-style mansion with a contemporary twist, reflecting the charm of British Raj India. As night falls, the operable ceilings open and a chandelier inspired by peacock feathers descends into the space. The ambiance shifts further as the lighting feature of the one-way mirror reveals columns adorned with artwork that captures the opulence of a bygone era when travel and fashion flourished. Under operable ceilings and art deco lighting, The Bombay Club transforms into a luxurious and enchanting space that pays homage to the spirit of British Raj India.
About Jumeirah Marsa Al Arab: The Glittering Jewel of Dubai
Jumeirah Marsa Al Arab, set to debut in April 2025, is a symbol of opulence perched on a serene Dubai peninsula, commanding captivating vistas of the Burj Al Arab and Jumeirah Beach Hotel. Offering ten dining spots and nine bars, guests are treated to a culinary voyage embracing Mediterranean, Pan-Asian, Japanese, and Indian flavors amidst picturesque alfresco terraces and a vibrant central bar. Situated within the Jumeirah Marsa Al Arab, The Bombay Club promises a dining experience characterized by authenticity, elegance, and a momentous celebration of Indian heritage infused with contemporary flair.
The Bombay Club is an exquisite culinary haven helmed by the talented Chef Manav Tuli, celebrated for his successes with LEELA in Hong Kong. Located within the prestigious Jumeirah Marsa Al Arab in Dubai, this enticing establishment resonates with Mumbai’s charm, offering elevated traditional Indian cuisine. Evoking the era of the Gymkhana lifestyle, The Bombay Club envelops guests in a rich history, where each dish narrates a tale of India’s culinary heritage. The menu entices with classic delights like Curry, Biryani, Dosa, and Naan, served with a modern twist and generous portions meant for sharing. Complemented by creative mixologists crafting vibrant drinks, The Bombay Club promises a dining adventure where elegance meets tradition, inviting guests to indulge in a culinary journey reminiscent of India’s bygone splendor.
《2025年3月31日 — 香港》位於灣仔利東街英國名廚 Simon Rogan 旗下的 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。今個復活節， The Baker & The Bottleman 烘焙店的首席烘焙師 Helene Ng 及其團隊特別炮製新鮮出爐的十字包，而樓上餐廳的主廚Jake Bennett則於復活節（4 月 20 日）呈獻豐盛的周日烤肉體驗，讓客人與摯愛享受一場豐盛的節日盛宴。
THE BAKER & THE BOTTLEMAN 烘焙店推出復活節十字包
由即日至4月22日，The Baker & The Bottleman 烘焙店將復活節傳統與現代風格相結合，推出復活節限定十字包。新鮮出爐的經典口味十字包加入濃郁的香料及香甜的葡萄乾，散發著溫暖香料氣息；而朱古力豆蔻十字包香氣撲鼻，令人無法抗拒。The Baker & The Bottleman 亦特別推出復活節十字包禮盒套裝，適合分享節日的喜悅和溫暖。
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。
