For high resolution images of The Baker & The Bottleman, please click HERE to download

<<28^th March 2025 – Hong Kong>> A modern sustainable bakery by day and wine restaurant by night, The Baker & The Bottleman has been delighting guests in Wan Chai’s Lee Tung Avenue since January 2022. From now until 22 April, the ground floor bakery led by Head Baker Helene Ng beckons with the aroma of freshly baked Hot Cross Buns, while the upstairs restaurant, headed up by Chef Jake Bennett, welcomes guests on Easter Sunday (20^th April) to savour a sumptuous Sunday Roast experience.

EASTER HOT CROSS BUNS AT THE BAKER & THE BOTTLEMAN BAKERY

Introducing a cherished Easter tradition with a modern twist, The Baker & The Bottleman’s bakery proudly presents its limited-time Easter delights, available exclusively until the 22^nd April. From the classic original, bursting with plump raisins and a fragrant mix of spices, to the unique seasonal special featuring hints of cardamom, these Hot Cross Buns promise to elevate your Easter experience. Don’t miss out on their specially curated box sets, perfect for sharing the joy and warmth of the season.

1. Original Hot Cross Bun (HK$28 per piece)
   A soft, buttery bun spiced with cinnamon, nutmeg, and ginger. Filled with raisins and cranberries, each bun is brushed with a vanilla bean spiced syrup infused with cloves, cinnamon, and star anise.
2. Chocolate Cardamom Hot Cross Bun(HK$32 per piece)
   This year’s special Hot Cross Bun flavour boasts a rich chocolate taste with notes of cardamom and 70% dark chocolate chunks, finished with a vanilla bean and orange syrup.
3. Hot Cross Bun Box Sets:
   – Box of 12 Original Hot Cross Buns (HK$290)
   – Box of 12 Chocolate Cardamom Hot Cross Buns (HK$330)
   – Mixed Box of 24 Hot Cross Buns (12 of each flavour) (HK$600)

EASTER SUNDAY ROAST AT THE BAKER & THE BOTTLEMAN’S RESTAURANT

Celebrate Easter Sunday with a hearty Sunday roast The Baker & The Bottleman’s cosy modern British restaurant, available only on 20^th April from 12pm to 4pm. For HK$450 +10% per guest, enjoy a welcome drink upon arrival and indulge in a curated menu starting with appetisers like cured mullet with Granny Smith apples, kohlrabi, and marigold; leeks with romesco sauce and grapes; or tartare of beef fillet with cured egg yolk and oyster cracker.

The main course features a choice of organic dry-aged sirloin; three yellow chicken; or Hispi cabbage, each accompanied by roast potatoes, cabbage, carrots, and cauliflower cheese. End the meal on a sweet note with dessert options like profiterole with hazelnut and vanilla ice cream; caramelized bread and butter pudding with orange custard; or sticky toffee pudding with butterscotch and vanilla cream. An Easter feast not to be missed, full menu as below:

STARTERS

Cured mullet with Granny Smith apples, kohlrabi and marigold

Or

Leeks with romesco sauce and grapes

Or

Tartare of beef fillet with cured egg yolk and oyster cracker

ROASTS

Organic Dry-Aged Sirloin

Or

Three Yellow Chicken

Or

Hispi Cabbage

All served with roast potatoes, cabbage and carrots

DESSERTS

Profiterole with hazelnut and vanilla ice cream

Or

Caramelised bread and butter pudding with orange custard

Or

Sticky toffee pudding with butterscotch and vanilla ice cream

For Easter Sunday reservations, please visit The Baker & The Bottleman website at HERE.

<<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, 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 Shop 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 – Open daily from 18:00 to 23:00pm

請按此下載高解像度照片

《2025年3月28日，香港》於4月24日的晚市時段及25日的午市及晚市時段，港島香格里拉茗悅 (Ming Pavilion) 將與新加坡海鮮名店瓊榮記海鲜 (Keng Eng Kee Seafood) 攜手推出聯乘餐饗活動，讓客人體驗福建美食的精髓。自1970年成立以來，米芝蓮推薦餐廳之一的瓊榮記海鲜已傳承到第三代人，以主廚Wayne Liew糅合傳統及現代風味的海鮮創意美食而聞名，而餐廳前堂則由Paul Liew領航。

聯乘菜單僅於4月24及25日供應，茗悅主廚林陽 (Jack Lam) 對閩南菜的獨特演繹將與瓊榮記海鲜主廚Wayne Liew的精湛廚藝相結合，為客人打造僅此兩天的難忘餐飲活動體驗。客人可以每位價錢HK$688+10%享用午餐菜單，或以每位價錢HK$988+10%享用晚餐菜單。客人亦可另加HK$500享葡萄酒搭配體驗，或以HK$300享茗茶搭配體驗，來一場味蕾的升級饗宴。

期間限定菜單將提供多道瓊榮記海鲜的招牌美食，包括自1970年代以來流傳已久的著名月光河粉 – 濃郁香滑的蛋黃拌入鑊氣十足的河粉，香氣迎面撲來；砂鍋芋頭雞，將芋頭加入砂鍋與雞燉煮而成，福建風味十足；香甜濃郁的辣椒本地花龍蝦，完美演繹新加坡辣椒蟹；而白胡椒本地花龍蝦則以白胡椒的香氣提升龍蝦的鮮甜，呈現出獨特的風味。

茗悅及瓊榮記海鲜聯乘菜單

午餐菜單: 每位HK$688+10%

晚餐菜單: 每位HK$988+10%

**晚市限定菜式

茗悅x瓊榮記海鲜特色拼盤

明珠卷 x 閩南五香卷、 武夷山燻鵝

生撈海螺**、迷你佛缽海鮮芋圈**

茗茶搭配：正岩大紅袍

香檳搭配：Bruno & Christiane Olivier, Signature Brut, Blanc de Noirs, France n.v.

湯品

酸辣海參魚肚蟹肉羹

江海之味

豆醬蒸馬友

**客家鹽酒蟶子

**辣椒或白胡椒本地花龍蝦

白酒搭配：Bourgogne Blanc , Domaine Jean March Roulot, Burgundy, France 2018

主廚精選

砂鍋芋頭雞

蔬菜

參峇炒山蘇菜

主食

瓊榮記月光河粉

紅酒搭配：Chateau Kirwan, 3eme Cru Classe, Margaux, Bordeaux, France 2011

甜品

金瓜手工芋泥配開心果椰蓉卷

茗茶搭配：福州茉莉龍珠

關於瓊榮記海鲜

新加坡歷史悠久承傳三代的瓊榮記海鮮老店自2017年起，以其「煮炒」的料理文化而享負盛名，深受本地人及遊客歡迎。餐廳由大廚Wayne Liew率領廚藝，獲得無數美譽，更連續多年獲評為新加坡米芝蓮推薦餐廳。瓊榮記致力於食物的品質、新鮮度和風味，透過其招牌菜式展示了新加坡美食的豐富多樣風味，包括黑胡椒螃蟹、鹹蛋菜餚和創新海鮮美食，吸引世界各地的老饕慕名而來。

聯乘活動座位有限，建議客人提前預訂，以體驗4月24日及25日僅此兩天的風味盛宴。按此瀏覽完整聯乘菜單。

《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)

茗悅獎項及殊榮

Harpers Bazaar Hong Kong – Bazaar Elite Taste 2025

南華早報100強餐桌 – 2025年

Tatler Dining Hong Kong – 香港最佳新餐廳2024年

Please click here to download for high resolution images

<<27^th March 2025 – Hong Kong>> Experience and celebrate the best of Hokkien culinary heritage, as Ming Pavilion at Island Shangri-La proudly hosts a special collaboration event with Singapore’s legendary Keng Eng Kee Seafood on Thursday 24^th April for dinner, and Friday 25^th April for both lunch and dinner service. With a legacy spanning three generations since its establishment in 1970, Keng Eng Kee is a MICHELIN recommended, family-run culinary institution in Singapore known for its traditional and contemporary seafood creations by Head Chef Wayne Liew, with front of house led by his brother, Paul Liew.

Limited to two days only, guests are invited to embark on a collaborative dining adventure that combines the Hokkien expertise of Chef Jack Lam Yeung from Ming Pavilion with the Zi Char mastery of Chef Wayne of Keng Eng Kee. Lunch is priced at HK$688 + 10% per guest, while dinner is priced at HK$988 +10% per guest, showcasing a menu rich in Singaporean delicacies. A special beverage pairing will be available at an additional HK$500 for wine pairing, or HK$300 for tea pairing. The collaboration promises not just a feast for the taste buds but also a feast for the senses, with each dish telling a unique story through its ingredients and flavours.

Some of Keng Eng Kee’s most iconic signature dishes will feature on the menu including the Moonlight Hor Fun, a time-honoured dish since the 1970s, prepared by wok-searing rice noodles with intense “wok hei” under high flames and tossing with raw egg for a smooth, creamy consistency. The menu will also spotlight Keng Eng Kee’s He Tian Chicken, braised Fujian-style in a clay pot with taro, alongside Chilli Sauce Lobster, a sweet, tangy, and subtly spicy take on the beloved Singaporean Chilli Crab. Alternatively, the White Pepper Lobster presents a unique twist on another classic, enhancing the lobster’s natural sweetness with the delicate aroma of white pepper.

MING PAVILION X KENG ENG KEE COLLABORATION LUNCH + DINNER MENU
HK$688+10% per person for lunch
HK$988+10% per person for dinner

* starred = dinner-only dishes

Appetisers Platter
Golden Pearl Roll x Deep-Fried Five Spice Pork Roll
Northern Fujian Smoked Goose
Sea Whelks*
Mini Yam Ring with Seafood*

Tea Pairing: Dahongpao

Wine Pairing – Champagne: Bruno & Christiane Olivier, Signature Brut, Blanc de Noirs, France n.v.

Soup
Hot and Sour Sea Cucumber, Fish Maw, King Crab Meat Thick Soup

From the Sea
Steamed Threadfin with Bean Paste

Razor Clams with Ginger and Yellow Wine*

Signature Chilli or White Pepper Local Flower Lobster*

Wine Pairing – White Wine: Bourgogne Blanc, Domaine Jean March Roulot, Burgundy, France 2018

Chef Signature
He Tian Chicken Braised Fujian Style with Taro in Claypot

Tea Pairing: Keemun Black Tea

Vegetable
Sambal Shan Shu

Noodles
KEK Moonlight Hor Fun (Noodles)

Wine Pairing – Red Wine: Chateau Kirwan, 3eme Cru Classe, Margaux, Bordeaux, France 2011

Dessert
Sweet Taro Paste with Japanese Pumpkin with Pistachio-filled Coconut Glutinous Rice Roll

Tea Pairing: Fuzhou Jasmine Dragon Pearl 

KEK Chef’s Signature (Add On)

Coffee Pork Ribs

HK$328

About Keng Eng Kee Seafood – Singapore

With a rich heritage spanning three generations, this legendary ‘zi char’ eatery has been delighting locals and visitors alike with its delectable traditional and contemporary seafood creations since 1971. Under the visionary leadership of Chef Wayne Liew, Keng Eng Kee Seafood has garnered widespread acclaim and earned prestigious accolades, including recognition from the esteemed Michelin Guide Singapore. With an unwavering commitment to quality, freshness, and flavour, Keng Eng Kee Seafood showcases the rich and diverse flavours of Singaporean cuisine through their signature dishes, including the world-famous black pepper crab, salted egg yolk dishes, and innovative seafood creations that continue to captivate and enthral food enthusiasts from around the globe.

Reservations are limited, so guests are encouraged to book early to secure their spot for this unique celebration of Singaporean cuisine occurring over two days only on 24 & 25 April. To view the full Ming Pavilion x Keng Eng Kee menus, please click HERE.

<<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 tranquillity 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3月27日 ─ 香港>> 佳民集團宣布其集團旗下餐廳 Andō 及 Estro 取得了非凡成就，齊躋身於2025年「亞洲50最佳餐廳」榜單 ─ 由主廚兼創辦人 Agustin Balbi 領航的 Andō 於榜單中排名第41位，而 Estro 於主廚Antimo Maria Merone的帶領下首次位列第32名，並為香港的餐飲業增光。第13屆「亞洲50最佳餐廳」頒獎典禮於韓國首爾舉行，多位名廚及亞洲美食名流雲集於此，共同揭曉榜單。

Andō：Agustin Balbi 結合創新西班牙菜與精緻日本料理

Andō之名，源自大廚 Agustin 的拉丁名字 Ferrando。在日語中，Andō有如釋重負之意；而在西班牙文裡，Andō是英文法現在進行式中的的現在分詞 “-ing”，象徵著當下的作為。Andō對美食的宗旨，正如兩國語言意思的結合，持續為客人帶來頂級的舒心菜餚。祖籍阿根廷的 Agustin，自小於西班牙及意大利家庭長大，當中祖母 Lola烹調的家庭式傳統菜餚，既為 Agustin留下美好的童年回憶，更燃點了他對美食的熱情，激發極具創意的烹飪思維。時至今日，祖母烹調的家常美食更成為了他設計革新菜式的靈感泉源。

連續兩年打入榜單的主廚Agustin Balbi 表示：「能夠再次躋身亞洲 50 家最佳餐廳之列是一項巨大的榮譽，也是我們團隊奉獻精神、辛勤工作和不斷追求卓越的證明。我們將會繼續自我完善及更努力以提升我們的工藝，給予客人更卓越的用餐體驗。」

Agustin於餐盤上演繹他的廚藝歷程，展現他的日本烹飪手藝，同時歌頌家鄉意大利和西班牙的美食文化。於Andō探索主廚Agustin的烹飪藝術，品嚐5道菜 (每位HK$1,588 + 10%) 或8道菜晚市嚐味餐單 (每位HK$2,288+10%)。精選菜式包括帝王蟹搭配青海藻忌廉、炭香四溢的車海老、完美展示鮮、甜、甘及辣四種風味的時令刺身。主菜方面，客人可以品嚐阿根廷牛肉及招牌菜式鮑魚高湯燴飯。最後，以甜品蜜柑木之芽雪葩及精緻的朱古力橄欖蛋糕伴覆盆子甜菜根雪糕為一餐豐盛晚餐完美作結。

於午餐時段，客人可選擇「探索之旅」午市餐單（HK$688+10%三道菜）、「感官之旅」午市餐單（HK$888+10%四道菜）及「極致體驗」午市餐單（HK$1,088+10%五道菜）。

請按此瀏覽Andō完整餐單。查詢或預訂，請透過WhatsApp +852 9161 8697與餐廳團隊聯絡，或按此預訂座位。

Estro：主廚 Antimo Maria Merone 呈獻現代意大利美食

意大利拿坡里廚師Antimo Maria Merone是倡導改寫意大利美食規限的廚師之一。米芝蓮一星及黑珍珠一鑽意大利餐廳Estro透過現代的烹飪技術昇華拿坡里美食，精緻的嚐味菜單從Antimo的家鄉中獲取靈感，每道菜都能喚起他對故人、歷史和童年的豐富回憶。Estro將全球視野帶入地區美食當中，突顯 Antimo 的拿坡里背景，同時展示了他與生俱來的創造力和前瞻性。

對於Estro首次成功打入榜單，主廚Antimo表示：「能夠首次躋身亞洲50家最佳餐廳之列，是我們團隊給予客人最優質服務及努力不懈的證明。Estro展現我對拿坡里及意大利傳統的熱情和創造力，我非常感激大家對我的認可，並激勵我們繼續創新，透過我們製作的菜餚細訴故事，並與全球食客分享我家鄉的風味，向其傳統致敬。」

於Estro品嚐由主廚Antimo精心設計的晚市嚐味餐單，客人可選擇「豐盛」(Extended) 八道菜餐單 (HK$2,280+10%)、「精選」(Essentials) 六道菜餐單 (HK$1,680 + 10%) 或於2024年10月推出的單點餐單。客人可以品嚐開胃菜式大尾魷魚配杏仁、檸檬和魚子醬或主菜藍龍蝦及狍子。

Estro亦備兩道菜至五道菜午市嚐味餐單，以迎合不同客人的口味，價錢由每位HK$580+10%起。客人亦可選擇主廚餐桌餐單，於Estro的廚房內享受獨一無二的餐飲體驗，一嚐靈感源自Antimo 家鄉、故人、歷史和童年豐富回憶的嚐味餐單。主廚餐桌提供主廚Antimo悉心設計的餐單，讓客人於私密互動的空間中見證著每道菜式的誕生。廚師之桌最多可容納五位客人。

請按此瀏覽Estro完整餐單。查詢或預訂，請按此。

<<完>>

關於 ANDŌ

米芝蓮一星餐廳 ANDŌ 是阿根廷廚師 Agustin Ferrando Balbi 與佳民集團 (JIA Group) 合作開設的首間個人品牌餐廳。ANDŌ的現代嘗味菜單破格嶄新，Agustin 將他的廚藝歷程翻譯成餐盤上的美饌，展現他的美國及日本烹飪手藝，同時歌頌家鄉意大利和西班牙的美食文化。

ANDŌ餐廳資料

地址：中環威靈頓街52號 Somptueux Central一樓

電話：852-9161 8697

網站：www.andohk.com

Instagram：@ando.hkg @agux1988 @jiagroup

ANDŌ獎項及榮譽

米芝蓮一星  – 香港澳門米芝蓮指南 2021年、 2022年、 2023年、2024年及2025年

#37– 2024年亞洲50最佳餐廳

#41– 2024年亞洲50最佳餐廳

#35 – OAD 2023 亞洲百大餐廳

#28 – OAD 2024亞洲百大餐廳

香港20大最佳餐廳 – Tatler Dining Asia 2021年、 2022年、 2023年及2024年

最佳侍酒師 – Tatler Dining Asia 2024年

一鑽餐廳 – 2023年、2024年及2025年黑珍珠餐廳指南

獲阿根廷政府頒發Marca Pais 國家品牌獎，並擔任國家品牌大使

Harper’s Bazaar Hong Kong – 香港20最佳餐廳2024年及2025年

Two Knives Award – Best Chef Awards 2024

Travel & Leisure Asia 2024 – 香港30最佳餐廳

Tatler Asia – 亞洲百大餐廳

最佳侍酒師大獎 – 香港澳門米芝蓮指南 2025年

關於ESTRO

意大利拿坡里廚師 Antimo Maria Merone是倡導改寫意大利美食規限的廚師之一。米芝蓮一星意大利餐廳Estro 通過現代的烹飪技4術昇華拿坡里美食, 精緻的嘗味菜單從Antimo 的家鄉中獲取靈感，每道菜都能喚起他對故人、歷史和童年的豐富回憶。Estro 將全球視野帶入地區美食當中，突顯 Antimo 的拿坡里背景,同時展示了他與生俱來的創造力和前瞻性。

ESTRO餐廳資料

地址: 香港中環都爹利街 1 號 2 樓

營業時間: 午餐12pm-13:30 (最後點餐時間);  晚餐18:30-20:30 (最後點餐時間)

電郵: reservations@estro.hk
網址: www.estro.hk

社交媒體 (Facebook + Instagram): @Estro.hk @antimo_maria_merone

ESTRO 餐廳獎項

香港澳門米芝蓮指南2023、2024年及2025年 – 米芝蓮一星餐廳

Gambero Rosso – Two Forks Award

亞洲50最佳餐廳2024年 – 第71位

亞洲50最佳餐廳2025年 – 第32位

50 Best Discovery名單

2022-2025年南華早報百大餐廳名單及2022年最佳餐廳氛圍

2023年OAD亞洲百大餐廳名單 – 第143 位

Hong Kong Tatler Dining – 香港20大最佳餐廳 (2022年及2023年)

Hong Kong Tatler Dining – 最佳室內設計獎 (2022年)

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024年及2025年

Travel & Leisure Asia 2023年及2024年 – 最佳香港餐廳

一鑽餐廳 – 2025年黑珍珠餐廳指南

Tatler Asia Best of Asia 2024 年 – 亞洲100大最佳餐廳

關於 JIA Group 佳民集團

佳民集團由企業家 Yenn Wong 黃佩茵於 2004 年創辦，帶來一系列國際化而正宗的餐飲場所，風格及內 涵並重，於香港及國際獲獎無數，帶領餐廳潮流。集團在香港有十一間餐廳及酒吧，完整名單可按此到 集團網站查閱。

Please click here to download official high resolution images of ANDO & ESTRO

[26^th March 2025 – Hong Kong] It is with great pride that JIA Group announces the exceptional achievement of its restaurants, Andō and Estro, securing coveted spots on Asia’s 50 Best Restaurants 2025 list. Andō, led by Chef Owner Agustin Balbi, has been ranked at No. 41, while Estro (NEW ENTRY), under the guidance of Chef Owner Antimo Maria Merone, follows closely at No. 32 (a jump from #71 from 2024) . This marks the 13^th edition of the prestigious list, with the ceremony bringing together esteemed chefs and industry figures under one roof in the vibrant city of Seoul, Korea.

Andō: Innovative Spanish x Japanese cuisine by Agustin Balbi

The name ‘Andō’, derived from Chef Agustin’s Latin surname Ferrando, carries dual meanings – in Japanese, it signifies contentment, while in Spanish, it serves as the equivalent of the suffix ‘-ing’, representing the ongoing act of doing in the present. Growing up in a Spanish and Italian household, Agustin’s culinary journey was sparked at his grandmother’s dining table, where cherished memories of her homemade Latin dishes continue to inspire his creative offerings at Andō today.

“It is a tremendous honour to be recognised once again among Asia’s top restaurants. This achievement is a testament to the hard work and dedication of our team at Andō, and I am immensely proud of what we have accomplished together. We will continue to push boundaries, challenge norms, and strive for the best service to delight our guests,” says Chef Agustin Balbi on Andō’s second consecutive recognition on Asia’s 50 Best Restaurants list.

Chef Agustin combines his ancestral influences and Japanese inspiration into an opulent 5-course Celebration Menu at HK$1,588 + 10% or the 8-course Experience Menu priced at HK$2,288 +10%. Indulge in signature dishes such as King Crab with aonori seaweed cream and charcoal-kissed Kuruma Ebi. Savour Sashimi Slices with diverse flavor profiles, mains featuring Argentinian Beef, and Abalone with Chorizo Caldoso Rice, and end on a sweet note with Mikan and Kinome Sorbet, and a decadent Chocolate, Raspberry, and Beetroot dessert.

For lunch, guests can choose from the Discovery Menu (HK$688+10% for 3 courses), Presentation Menu (HK$888+10% for 4 courses), and Experience Menu (HK$1,088+10% for 5 courses). To view all menus at Andō, please click HERE. For reservations enquiries, contact the guest relations team via WhatsApp +852 9161 8697, or book online HERE.

Estro: Modern Neapolitan cuisine by Chef Antimo Maria Merone

Proudly representing his Neapolitan heritage, Estro is a culinary gem that showcases the evolution of Italian cuisine through a modern lens. With a commitment to refining Neapolitan flavors using contemporary techniques, Estro’s tasting menus pay homage to Antimo’s roots, history, and childhood memories. By infusing global influences into regional cuisine, Estro epitomises Chef Antimo’s creativity and forward-thinking style, celebrating the essence of Naples while pushing culinary boundaries.

On Estro’s inaugural win, Chef Antimo says, “Being named among Asia’s 50 Best Restaurants for the first time is a testament to our team’s effort in delivering the best to our customers. Estro is a celebration of my Neapolitan heritage; my passion, and creativity, and I am grateful for this recognition. This acknowledgment motivates us to continue innovating, telling stories through our dishes, and sharing the flavours and traditions of my home with diners from around the world.”

Enjoy a variety of dining experiences at Estro, including the 8-course “Extended” Menu priced at HK$2,280 + 10% per person, the 6-course “Essentials” Menu at HK$1,680 + 10% per person and the newly introduced a la carte menu from October 2024. From delectable appetisers like the Aori-ika with almond, lemon and caviar, to main courses like the Blue Lobster and Roe Deer, each dish is a harmony of flavours and textures that will enchant your palate. For lunch, Estro presents a seasonal set menu starting from 2-courses at HK$580 + 10% per person, offering guests the chance to build their own menu up to five courses, and finally, Estro offers an intimate Chef’s Table experience for up to 5 guests to immerse in a personal culinary journey with Chef Antimo, exploring his Neapolitan heritage through cherished memories and exquisite cuisine.

To view all menus at Estro, please click HERE. For reservations, book online HERE.

<<ENDS>>

ABOUT ANDŌ

One MICHELIN-starred Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant, launched in partnership with JIA group. Defying labels and bending genres, Andō’s modern tasting menus are a translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Italy and Spain, while gazing at the lands that shaped his craft – the USA and Japan.

Address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong
Website – www.andohk.com

Instagram: @ando.hkg @agux1988

AWARDS AND ACCOLADES – ANDŌ

One MICHELIN Star – MICHELIN Guide Hong Kong Macau 2021, 2022, 2023, 2024, 2025

#37 – Asia’s 50 Best Restaurants 2024

#41 – Asia’s 50 Best Restaurants 2024

#35 – OAD 2023 Top Asian Restaurants

#28 – OAD 2024 Top Asian Restaurants

Top 20 Restaurants of Hong Kong – Tatler Dining Asia 2021, 2022, 2023, 2024

Restaurant of the Year – Tatler Dining 2024

Best Sommelier – Tatler Dining 2024

#46 – Best Chef Awards 2023

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

Marca Pais Cultural Ambassador Award by Government of Argentina Ambassador of More Good Charity

Bazaar Taste Elite – Harper’s Bazaar 2024 + 2025

Two Knives Award – Best Chef Awards 2024

Travel & Leisure Asia 2024 – Top 30 Restaurants of Hong Kong

Tatler Asia – Top 100 Restaurants of Asia

Best Sommelier Award – MICHELIN Guide 2025

ABOUT ESTRO

A proud Naples native, Chef Antimo Maria Merone is among the vanguard of chefs rewriting the rules of Italian cuisine. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style.

ESTRO CONTACT

Address: Level 2, 1 Duddell Street, Central, Hong Kong

Lunch: 12:00pm-13:30 (last order)

Dinner: 18:30-20:30 (last order)
Email: reservations@estro.hk
Website: www.estro.hk

Social Media (Facebook + Instagram): @estro.hk @antimo_maria_merone

ESTRO – RESTAURANT ACCOLADES

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

Gambero Rosso – Two Forks Award

#71 on 51-100 Extended List – Asia’s 50 Best Restaurants 2024

#32 – Asia’s 50 Best Restaurants 2025

50 Best Discovery List

SCMP 100 Top Tables – 2022 – 2025

SCMP 100 Top Tables – Best Ambiance Award in 2022

#143 – OAD 2023 Top Asia Restaurants

Top 20 Restaurants of Hong Kong 2022 and 2023 – Hong Kong Tatler Dining

Best Interior Design 2022 – Hong Kong Tatler Dining

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025

Black Pearl Restaurant Award – One DIAMOND Award

Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong

Tatler Asia Best of Asia 2024 – Top 100 Restaurants of Asia

ABOUT JIA GROUP

JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 11 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here. JIA Group is listed on the GEM board on the Hong Kong Stock Exchange.

www.jiagroup.co

於香港瑰麗酒店HENRY品嚐來自韓國首爾的Born & Bred的優質韓牛菜式

請按此下載高解像度圖片

<<香港 — 2025年3月25日>> 於4月11日及4月12日，由主廚 Jorge Vera Gutierrez 主理的經典美式扒房 HENRY 將與首爾米芝蓮推薦、由廚師 Kyung Hwan Min 掌舵的頂級韓牛名店 Born & Bred（2025年亞洲50最佳餐廳第51位）聯手，為香港饕客呈獻以優質韓牛炮製的美食體驗。

韓牛 – 珍貴文化瑰寶

韓牛為一種珍貴的韓國食材，以其獨特的風味和品質而聞名，有別於其他品種的優質牛肉。韓國出品的牛肉於日本和美國牛肉之間取得了平衡，既不像和牛般過於肥膩，也不像美國牛肉那樣瘦削。韓牛擁有最理想的大理石紋理、濃鬱的味道，以及令人滿足的口感，其天然的香氣和味道更讓韓牛於眾多牛肉品種中脫穎而出。

HENRY X BORN & BRED 合作菜單

菜單共設有11道菜式，精選來自Henry、首爾Born & Bred和釜山Born & Bred扒房的獨家菜式，包括乾式熟成牛脂配Kristal魚子醬和酸種麵包；Gamjajeon – 外脆內軟的馬鈴薯煎餅加入牛尾，香味四溢；釉面五花肉搭配鱒魚子等。另外，不要錯過精選韓牛拼盤，一次過品嚐多個精緻韓牛部位，包括牛板腱、牛柳、西冷和裙帶牛扒。菜單每位價錢為HK$1,998+10%，讓客人品嚐融合韓國和美國扒房的最佳美食。HENRY x Born & Bred 的完整合作菜單如下：

HENRY X BORN & BRED 菜單

每位HK$1,998+10%

乾式熟成牛脂

Kristal魚子醬、酸種麵包

YUKHOE

韓式韃靼牛肉、青辣椒脆片

GAMJAJEON

馬鈴薯煎餅、牛尾、韓式涼拌辣茴芹沙律

釉面五花肉

黑豚、鱒魚子、奶油生菜捲、薄荷、香菜

MANDOOGUK

青口餃子、海藻甘苔油、骨髓、青口湯

烤挪威帶子

煙肉煙燻高麗菜湯、海蘆筍

醬油蟹拌飯

醬油蟹、醃製牛小排、海膽

精選韓牛拼盤

牛板腱、牛柳、西冷、裙帶牛扒

馬鈴薯

脆珍珠筍

黑糖果仁煎餅

黑糖、肉桂、烤種子及果仁、雲呢拿雪糕

關於 BORN & BRED

首爾頂級韓牛名店Born & Bred由創辦人Sang Won Jung創立，充滿濃郁風味的韓牛源自Sang的家鄉，體現了熟練屠夫的屠宰技能、大師的手藝以及肉商深厚的熱忱。打破傳統肉商的Born & Bred於 1978 年成立，為首間銷售頂級韓牛的公司，並以其優質韓牛重塑了整個行業。 Born & Bred 的成功建基於其韓牛大師的專業知識和經驗，四十多年來一直精心挑選和製作高品質韓牛。Born & Bred 承載著Sang對馬場洞的驕傲，為韓牛的品質及風味定義卓越標準。

不要錯過於HENRY扒房品嚐最優質韓牛的難得機會。敬請提前預訂，請電郵至 hongkong.henry@rosewoodhotels.com與餐廳聯絡。

<<完>>

HENRY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 5 樓

電話：+852 3891 8732

電郵：hongkong.henry@rosewoodhotels.com

網頁：https://www.rosewoodhotels.com/en/hong-kong/dining/henry

Instagram: @HenryGrill @jorge_veragutierrez @rosewoodhongkong

營業時間：

晚餐 – 星期一至星期日: 晚上6時至晚上10時30分

週末午餐 – 星期六及星期日：中午12時至下午2時30分

關於HENRY

HENRY是由主廚Jorge Vera領航的美式扒房，以來自美國最南端的味道和食材為靈感，向美國歷史悠久的牛扒傳統致敬。於這裡，顧客可以體驗精湛的屠宰、醃製和炭烤技術。HENRY的設計型格時尚，除了飾有富俱樂部風格的現代化家具，餐廳還配備了明火烤爐、炭烤爐，以及於肉類專門店設有世界級肉類存放櫃，讓HENRY成為城中肉類愛好者的終極美食目的地。

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11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 #RWFrontRow

Savour the finest Korean Hanwoo Beef at HENRY in Rosewood Hong Kong, in collaboration with Born & Bred from Seoul, Korea

For high resolution images, please click HERE to download

<<25^th March 2025– Hong Kong>> HENRY, the American steakhouse and butcher concept led by Chef de Cuisine Jorge Vera Gutierrez, is thrilled to announce an exciting collaboration with Korea’s premier beef expert steakhouse, Born & Bred (MICHELIN recommended & #51 on Asia’s 50 Best Restaurants 2025) led by Chef Kyung Hwan Min. Occurring over two nights on 11^th and 12^th April, this unique dinner series brings together HENRY and Born & Bred’s steak experts to offer guests in Hong Kong a chance to savour a tasting menu crafted using the finest Hanwoo beef from Korea.

KOREAN HANWOO BEEF: A CULTURAL TREASURE

Hanwoo beef is a prized Korean delicacy known for its exceptional flavour and quality. Distinguished by its unique characteristics, Hanwoo beef sets itself apart from other top-quality beef varieties. Striking a delicate balance between Japanese and American beef, Hanwoo presents a well-rounded profile that is neither overly fatty like Wagyu nor too lean like American cattle. With optimal marbling creating a rich flavour and a satisfying texture, Hanwoo beef stands out for its natural aroma and taste.

HENRY X BORN & BRED COLLABORATION MENU

The 11-dish menu boasts a lineup of exclusive dishes from Henry, Born & Bred Seoul and Born & Bred Busan Steakhouse, such as Dry Aged Beef Tallow with decadent Kristal caviar and grilled sourdough; Gamjajeon – a hearty potato pancake stuffed with oxtail; Glazed Pork Belly served with trout roe, and more. Among the highlights of the evening is the presentation of Hanwoo Beef, featuring a selection of exquisite cuts including oyster blade, tenderloin, sirloin, and skirt steak. Priced at HK$1,998 + 10% per guest, the dining experience combines the best of Korean and American steakhouse cuisines. Explore the full HENRY x Born & Bred menu below:

HENRY x BORN & BRED MENU
HK$1,998 + 10% per guest

DRY AGED BEEF TALLOW

Kristal caviar, grilled sourdough

YUKHOE

Korean style beef tartare with green chili bugak

GAMJAJEON

potato pancake stuffed oxtail with chamnamul salad

GLAZED PORK BELLY

Kurobuta pork, trout roe, butter lettuce wrap, mint, coriander

MANDOOGUK

mussel mandoo with seaweed ‘gamtae oil’, bone marrow, mussel broth

GRILLED NORWEGIAN SCALLOP

bacon & smoked cabbage broth, sea asparagus

GEJANG BIBIMBAP

soy brined crab meat, marinated short rib ‘yangnyeom galbi’, uni

HANWOO

oyster blade

tenderloin

sirloin

skirt steak

PERFECT POTATO

CRISPY BABY CORN

SSIAT HOEDDEOK

muscovado sugar, cinnamon, toasted seeds and nuts with vanilla ice creams

ABOUT BORN & BRED

Founded by Sang Won Jung, Born & Bred proudly presents the best Korean Hanwoo beef from Majang-dong. Sourced from Sang’s hometown, the beef reflects the dedication of its skilled butchers, the craftsmanship of its masters, and the love and passion of its meat merchants, resulting in a rich and robust flavour profile. Established in 1978 as the first Hanwoo beef distribution company, Born & Bred goes beyond a typical meat company, reshaping the industry with its premium Hanwoo beef. The cornerstone of Born & Bred lies in the expertise and history of its Korean beef masters, who have been meticulously selecting and crafting high-quality Hanwoo beef for over four decades. Born & Bred sets the standard for excellence in Hanwoo beef cuts and flavor, representing the pride of Majang-dong.

Don’t miss this exclusive opportunity to savour the finest Hanwoo beef at HENRY steakhouse. Advance reservations are required for this limited-time collaboration event. Bookings can be made by emailing hongkong.henry@rosewoodhotels.com. 

<<ENDS>>

RESTAURANT CONTACT – HNERY

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

Tel: +852 3891-8732

Email: hongkong.henry@rosewoodhotels.com

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

Instagram: @HenryGrillHK @jorge_veragutierrez @rosewoodhongkong

Opening Hours – Dinner – Monday to Sunday: 6 p.m. – 10:30 p.m.

Weekend Lunch – Saturday & Sunday: 12 nn – 2:30 p.m.

ABOUT HENRY

HENRY by Chef Jorge Vera, the American steakhouse pays homage to the time-honoured American steak tradition inspired by the flavors and ingredients of the country’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by his seasoned hand. Swathed in clubby, handsomely modern fittings, HENRY also showcases live-fire ovens, charcoal grills, a butcher’s shop and a meat locker, befitting its position as the city’s ultimate destination for meat-loving epicureans.

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. Twelve restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences, and social celebrations. The 186 luxury Rosewood Residences have been designed for residents electing short and longer-stay rentals, with a dedicated private club, along with special services and dedicated amenities.

For more information: rosewoodhotels.com/hongkong

Connect with us:  Facebook Instagram WeChat

@RosewoodHongKong #RosewoodHongKong

Please click here to download high resolution images of BaseHall To Go

[19^th March 2025 – Hong Kong] Launching on the 2^nd floor of Central’s LANDMARK (Shop 222B) from 18^th March for a six-month pop-up, BASEHALL TO GO emerges as the ultimate solution for convenient dining in a time-conscious city. Operating weekdays from 11:30am to 7pm, this innovative grab-and-go pop-up offers a curated selection of delectable Asian and Western food and drink items from BaseHall 01 and BaseHall 02, promising efficiency and variety for busy office workers and individuals seeking a quick, hearty meal.

Among the vendors participating at BASEHALL TO GO are BaseHall 01’s Bengal Brothers, serving up Indian street food delights such as the Chicken Tikka Roll (HK$108), while Thai Grill brings the fiery flavours of northern Thai cuisine with Minced Meat and Basil Rice with Egg (HK$88). benko by nüte offers nourishing dishes inspired by Japanese flavours like OG Yuzu Pepper Chicken Rice (HK$88), and Crew, a specialty local coffee shop, will quench your thirst with refreshing drinks such as Cold Brew French Earl Grey Tea (HK$55) and Cold Brew Passionfruit Oolong Tea (HK$55).

Additionally, from BaseHall 02, beloved sourdough bakery Cuít Épicerie will present signature baked items including Sourdough Banana Bread (HK$49) and Pecan Oatmeal Cookie (HK$35) alongside hearty soups and juices, Hancham Korean BBQ will offer homestyle Korean dishes such as Beef Bibimbap (HK$118), CCT by Shop B will bring its modern cha chan teng classic Baked Spaghetti Bolognese (HK$88), and MICHELIN recommended Twins Liangpi Limited will serve their award-winning Sichuan spicy cold skin noodles, Twins Signature Cold Steamed Noodles (HK$40) along with sides. Completing the lineup is MICHELIN Bib Gourmand Award Winner, Yuan is Here with traditional Taiwanese Intestine Vermicelli (HK$70), a street food classic.

BASEHALL TO GO is set to become a hotspot for food enthusiasts, offering a diverse culinary experience in the heart of Landmark. Don’t miss the opportunity enjoy a quick and delicious meal, snack or drink from these beloved vendors starting from Tuesday, 18^th March 2025.

<<ENDS>>

BASEHALL 01 and 02 CONTACT

Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central

Website: http://www.basehall.hk/

Email: info@basehall.hk

Instagram: https://www.instagram.com/basehallhk/

ABOUT BASEHALL 01

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Magistracy Dining Room享受週日烤肉體驗及週六下午茶體驗 

請按此下載高解像度圖片

<<2025年3月 18日 – 香港>> 米芝蓮推介餐廳  Magistracy Dining Room隆重呈獻由行政總廚Alyn Williams設計的全新時令菜式。為了提升客人的用餐體驗，Magistracy Dining Room 在不影響品質或味道的情況下對單點菜單進行價格調整，讓客人可以較相宜價格享用到行政總廚 Alyn Williams的出品。另外，自週日烤肉體驗 (Sunday Roast) 推出以來反應熱烈，Magistracy Dining Room現於每週日（取代每兩週一次）供應，讓客人有機會每星期品嚐這個深受喜愛的傳統。此外，餐廳亦於每週六推出下午茶體驗，誠邀客人於精緻的環境中享用一系列滋味鹹甜美食。

隆重呈獻由行政總廚ALYN WILLIAMS設計的全新時令菜式

經改良後的單點菜單展示了一系列令人期待的現代英國菜餚，每道菜均以時令優質食材精心製作。精選菜式包括開胃菜式酥脆香腸卷伴香料蘋果茄汁（HK$188），這款經典英式小食加以改良，融合了五花肉、豬內臟、脆洋蔥、蘋果和百里香，佐以香料蘋果茄汁；素食選擇南瓜巴馬臣芝士濃湯配烤松露多士（HK$188）以由牛油南瓜和南瓜製成，甜美順滑，加入白葡萄酒，最後加入忌廉、牛油和巴馬臣芝士碎，配上烤松露多士。

客人可以享用白禮頓海灘蟹佐以麵包蟹蛋黃醬及烤英式鬆餅（HK$ 288），以自製醋汁和麵包蟹蛋黃醬為麵包蟹調味，搭配自製英式鬆餅，飾以蛋白、醃蘑菇、青瓜粒、煙燻辣椒粉和細香蔥。主菜方面，客人可以品嚐令人窩心的經典牧羊人批（HK$588 兩位用），美味的迷迭香燴羊肉搭配蔬菜和番茄蓉燉製而成，伴以Agria薯蓉。

烤肉及蔬菜方面，推薦菜式包括席前分切牛肋扒配以約克郡布甸（HK$1,088兩位用），經過醃製的優質美國牛肋扒烤至完美，搭配約克郡布甸和牛肉汁，口感軟嫩多汁；客人亦可以品嚐味美多汁的斧頭羊扒佐以羊肉汁及自家製薄荷啫喱（HK$728），長骨塔斯曼尼亞羊扒烤至金黃，搭配薄荷啫喱和羊肉汁；素食菜式日本南瓜配小麥粒及穀物（HK$388），香甜的日本南瓜以柚子醬汁醃製，然後加以烘烤，搭配法羅燴飯，加以牛油、乳酪和乾烤酵母，最後撒上烤穀物。

MAGISTRACY DINING ROOM全新週六下午茶體驗

於每週六下午2時30分起，Magistracy Dining Room將呈獻全新的下午茶體驗。餐廳將經典傳統重新詮釋，讓客人享受豐富的英式風味茶點和小食。下午茶體驗價錢為每位HK$468+10%，兩位HK$788+10%，客人可享一系列美味手指三文治，如清新的忌廉芝士青瓜三文治、加冕雞烤鬆餅、蝦蛋黃醬烤奶油麵包、中環口利福廚師ArChan Chan (陳潔盈) 炮製的黑豚叉燒酥，以及煙燻三文魚蘇打麵包配檸檬法式奶油醬。伴隨著三文治的，還有暖康瓦爾雜錦水果烤餅配雲呢拿鮮忌廉、果醬及橘子醬。甜點方面，客人可品嚐櫻桃朱古力泡芙、蛋白霜檸檬塔、士多啤梨伊頓雜糕或紅蘿蔔蛋糕配忌廉芝士。按此預訂座位。

MAGISTRACY DINING ROOM 週日烤肉體驗

主廚Alyn Williams秉承英國珍視的傳統，特別加推豐盛的週日烤肉，讓客人於每週日與摯友親朋共聚一堂，共進難忘的一餐。烤肉盛宴價錢為每位HK$688+10%起，包括四款開胃菜式，一款烤肉菜式及一款甜點。精選菜式包括脆皮五花肉和慢煮牛肋扒，搭配鬆軟的約克郡布甸、烤蔬菜、蘋果醬和辣根忌廉、林肯郡焗梳乎厘配韭菜奶油醬、三黃雞批，以及烤帝王三文魚佐香蔥白奶油醬。請按此查詢或預訂座位。

<<完>>

MAGISTRACY DINING ROOM – 餐廳資料

地址 – 香港中環亞畢諾道1號

電話 – 2252-3188

網站 – https://www.themagistracyhongkong.com/magistracy-dining-room

Email – reservations@themagistracyhongkong.com

Instagram 帳戶 –  @themagistracydiningroom @williams.alyn

關於 BLACK SHEEP RESTAURANTS 

Black Sheep Restaurants 始於一個宏大的願景，自2012 年由 Syed Asim Hussain 創立至今，不僅蜕變成一個屢獲殊榮的餐飲王國，更匯聚一群志同道合的業界先驅，致力建構新世代的餐飲服務業。自集團創辦初期，Black Sheep Restaurants 已致力呈獻獨一無二的餐飲體驗，讓客人細意了解獨特的時期、國家、文化及菜式。至今，旗下有超過 35家備受追捧及廣受好評的餐廳，榮獲多項米芝蓮殊榮、「亞洲50最佳餐廳」及法國餐廳指南《La Liste》榮譽等。

關於行政總廚ALYN WILLIAMS

Magistracy Dining Room新任命的行政總廚Alyn Williams來自東倫敦，擁有豐富的掌廚經驗，師承英國名廚Marcus Wareing和Gordon Ramsay。他以自家種植的新鮮農產品入饌，炮製簡約獨特的菜餚。Alyn於年輕時展開烹飪生涯，於著名廚師門下開始學藝門，並成功為梅費爾區的倫敦韋斯特伯裏酒店 (The Westbury Mayfair) 奪得米芝蓮一星殊榮。Magistracy Dining Room融合了精緻及休閒餐飲概念，而Alyn的餐單將展示英國時令食材及其烹飪創新，讓客人體現充滿活力的倫敦飲食文化精髓。

Magistracy Dining Room靈感源自殿堂級倫敦食府，將標誌性餐廳的魅力和精湛廚藝帶到香港，於星期四至星期日供應午市餐單，星期六供應週六下午茶及週日限定的烤肉菜式。客人亦可於星期四至星期日中午12時起於Magistracy Dining Room的戶外庭院 Botanical Garden 悠享英式古典庭院的盎然綠意品味經典的頂級gin & tonic雞尾酒。

廚師創辦人 Julien Royer 將再度亮相香港，與 Louise 主廚 Loïc Portalier 攜手推出聯乘晚宴

請按此下載 LOUISE 高解像度相片

《2025年3月17日，香港》佳民集團旗下的米芝蓮一星餐廳 Louise 位於鴨巴甸街元創方（PMQ）兩層高的歷史古蹟內，由最近榮獲《HARPER’S BAZAAR》香港版的《Bazaar Taste Elite》「Rising Star Chef Award」的主廚Loïc Portalier 領航，為客人呈獻迷人的法式風味。 主廚 Julien Royer 為新加坡米芝蓮三星餐廳和黑珍珠三鑽評級餐廳 Odette、米芝蓮一星餐廳 Louise 及 La Terrace by Louise 的創辦人。於3月20日及21日，創辦人兼主廚Julien Royer將重訪香港，與Louise聯手舉辦兩晚的特別晚宴。期間限定晚宴將展示由 Julien Royer 及 Louise 主廚 Loïc Portalier 共同打造的獨特法式餐單，每位價錢為HK$1,988+10%。

Odette 與 Louise 於3月20日及21日呈獻聯乘菜單

在3月20日及21日晚上，Odette與Louise將融合經典法式技藝與亞洲風味，呈獻獨一無二的合作菜單。精選菜式包括 La Lune 生蠔配白蘆筍、北海道海膽及Daurikus 魚子醬；雲南羊肚菌配西洋菜、嫩小牛胸腺及黃酒；烤蘆筍配牛肝菌果仁糖、沙巴雍及無花果。

另一精選菜式為紐西蘭海魴，配以黃瓜、梭子魚籽和馬鞭草；接下來是汁香味濃的阿韋龍羊鞍配檸檬藜麥、鳳尾魚及日本茄子。最後，以甜點Le Printemps為晚餐完美作結。Le Printemps蛋糕以酢漿草、蘆薈和月桂葉製作，味道清新； 另一特色甜點Blanc結合了清酒的微妙風味、雲呢拿香氣及香醇濃厚的北海道牛奶，令人難以抗拒。請按此瀏覽Odette x Louise的完整菜單。

關於 Odette（米芝蓮三星餐廳、黑珍珠三鑽評級餐廳、2024年亞洲50佳餐廳第10名）

Odette由名廚Julien Royer創辦，是永恆的法式精緻美食與充滿活力的亞洲風味的融合之地。憑藉餐廳堅守著從全球搜羅最優質食材的熱情，Odette在烹飪界取得驕人成就，於2019年獲頒米芝蓮三星榮譽，並在2019-2020年的「亞洲50佳餐廳」榜單中名列第一。Odette位於歷史悠久的新加坡國家美術館內，室內設計由新加坡藝術家Dawn Ng操刀，散發優雅的氛圍，為客人締造難忘的用餐體驗。

查詢或預訂，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

地址: 香港中環鴨巴甸街35號PMQ元創方

營業時間:

星期五至日 – 中午 12 時至晚上11 時

星期二至日- 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

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:星期五- 中午 12 時至下午2時 30 分

晚餐: 星期二至星期日 -晚上6 時 30分至晚上11時

週末早午餐：星期六及星期日 – 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

Chef-Founder Julien Royer to make anticipated return to Hong Kong, collaborating with Louise’s Executive Chef Loïc Portalier for exclusive two-night event

Please click here to download high resolution images of Louise

[17^th March 2025 – Hong Kong] JIA Group’s Louise, the one MICHELIN-starred restaurant serving heart-warming French cuisine on Aberdeen Street led by Chef Loïc Portalier, the recent winner of Harper’s Bazaar Hong Kong’s Bazaar Taste Elite’s “Rising Star Chef Award”, is set to welcome the return of Chef-Founder Julien Royer from Singapore on 20^th-21^st March. Chef Julien Royer, the mastermind behind three MICHELIN-starred and three DIAMOND recognised Odette in Singapore, one MICHELIN-starred Louise and La Terrace by Louise, is set to host a special two-night collaboration with Louise. This dinner-only event will showcase an exclusive menu crafted together with Louise’s Head Chef Loïc Portalier, priced at HK$1,988 + 10% per guest.

20^th – 21^st March: Odette x Louise Collaboration Menu

The two-night Odette x Louise all new collaboration menu, blending classical French techniques with Asian flair, features an exquisite selection of dishes such as La Lune Oyster, adorned with white asparagus, creamy Hokkaido uni, and the luxurious pop of Daurikus caviar; Yunnan Morels, a sublime combination of earthy Yunnan mushrooms paired with vibrant watercress, tender veal sweetbreads, and vin jaune; and Grilled Green Asparagus, enhanced by the decadent blend of ceps praliné and sabayon, all brought to life with the sweet notes of preserved figs.

New Zealand John Dory features cucumber, pike roe, and aromatic verbena; followed by the succulent Aveyron Lamb Saddle served with zesty lemon quinoa, savoury anchovy, and Japanese eggplant. Conclude the culinary journey with Le Printemps, a refreshing finale featuring sorrel, soothing aloe vera, and bay leaf; and Blanc, a delightful dessert creation combining the subtle notes of sake, fragrant vanilla, and the creamy indulgence of Hokkaido milk.

To view the full Odette x Louise menu, please click HERE.

About Odette (Three Michelin Stars, Three Diamond Recognised, #10 Asia’s 50 Best Restaurants 2024)

Odette is where timeless French fine dining meets the vibrant flavours of Asia, curated by the acclaimed Chef Julien Royer. With a passion for sourcing the finest ingredients globally, from Europe to Asia and beyond, Odette has achieved the pinnacle of success in the culinary world, boasting three MICHELIN stars since 2019 and securing the top spot on Asia’s 50 Best Restaurants list from 2019-2020. The dining room at Odette, located in the historic National Gallery Singapore, offers an elegant and feminine ambiance designed by Singaporean artist Dawn Ng, setting the stage for a truly unforgettable dining experience.

For reservations and additional information, please visit the SevenRooms booking link at HERE.

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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.

ABOUT CHEF JULIEN ROYER

Chef Julien Royer’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity of each ingredient and a commitment to showcasing its brilliant flavours. He then moved to Durtol in the heart of Auvergne, where he began working for Maitre Cuisinier de France Bernard Andrieux who continued to reinforce the beliefs his upbringing had instilled in him. Julien’s culinary career then took him from the French West Indies to Polynesia and London, where he was sous chef to Antonin Bonnet at MICHELIN-starred Mayfair restaurant, The Greenhouse. Julien moved to Singapore, where he has resided since 2011. He launched Odette in partnership with The Lo & Behold Group in 2015, which combined his core culinary values of quality produce, honest cooking and genuine hospitality. The restaurant has since clinched three MICHELIN stars and in 2019, took the spot of top restaurant in Asia’s 50 Best and #18 in the World’s 50 Best awards.

RESTAURANT INFORMATION – LOUISE + LA TERRACE BY LOUISE

Address: PMQ, 35 Aberdeen Street, Central, Hong Kong

Opening hours:

Lunch: Friday only – 1200pm -230pm

Dinner: Tuesday-Sunday – 630pm-1100pm

Weekend Brunch: Saturday – Sunday – 1200pm – 2:30pm

Whatsapp – +852 5722 3269

Email –info@louise.hk

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

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<<2025年3月14日 – 香港>> 第十七屆《香港澳門米芝蓮指南2025》頒獎典禮於昨日假澳門上葡京綜合度假村舉行，得獎名單正式揭曉。The Forks & Spoons 特別藉此向其17間得獎餐廳客戶致以最真誠祝賀。於2025年獲得米芝蓮星級的餐廳中，多間 The Forks & Spoons 餐廳客戶為新獲得或晉升為米芝蓮星級及榮獲個別榮譽，餐廳如下：

• 新上榜澳門餐廳「鮨吉祥 宮川」（Sushi Kissho by Miyakawa）喜獲米芝蓮一星，餐廳為壽司大師宮川政明創立的「鮨吉祥 宮川」首間於日本以外地區開設的分店，餐廳由主廚佐武弘进（Hironori Satake）領航，致力將正宗的江戶前壽司帶到澳門銀河 ™ 萊佛士。

• 香港米芝蓮一星餐廳Andō 由主廚 Agustin Ferrando Balbi 主理，將創新的西班牙及日本美食展示於其嚐味餐單上。與此同時，Andō 的葡萄酒總監 Carlito Chiu 同時獲《香港澳門米芝蓮指南2025》 頒發侍酒師大獎，以嘉許其無可挑剔的待客之道及創新的葡萄酒搭配知識。Carlito帶有冒險精神的葡萄酒搭配，植根於他的多元背景和對風土的奉獻精神，令他於該領域充分施展才華，成為開拓者。

• 米芝蓮一星及米芝蓮綠星得主Roganic Hong Kong由主廚 Adam Catterall領航，現已於銅鑼灣利園一期以全新面貌開幕。Roganic Hong Kong為英國名廚Simon Rogan的旗下餐廳， Simon Rogan致力將旗下米芝蓮三星餐廳L’Enclume的元素帶到Roganic Hong Kong，以本地食材入饌，採用可持續採購的食材烹製美饌。

於2025年再度獲得米芝蓮星級及米芝蓮綠星的餐廳如下：

TATE Dining Room 獲頒米芝蓮二星殊榮，餐廳由總廚劉韻棋 (Vicky Lau) 掌舵，為中、法美食餐飲地標。廚藝團隊以融合中、法美食與創新風格而聞名，創作的菜餚糅合傳統及現代風味。

MORA (摩) 喜獲米芝蓮一星及米芝蓮綠星殊榮。餐廳由總廚兼創辦人劉韻棋 (Vicky Lau) 與聯合創始人 Romain Herbreteau及主廚蔡明輝共同創立，位處歷史悠久的上環摩羅上街，為食客帶來現代法式中餐。「摩」一字有「質感」的意思，將 MORA 與香港引人入勝的歷史聯繫起來，而餐單上的美食亦以此為靈感，為客人帶來香港烹飪文化上最歷史悠久的菜式之一：大豆美食。MORA已連續三年榮獲米芝蓮綠星殊榮。

Cristal Room by Anne-Sophie Pic喜獲米芝蓮一星，餐廳於2023年11月由世界頂尖米芝蓮女主廚 Anne-Sophie Pic 與 Leading Nation Hospitality 和 Baccarat 攜手打造。總廚Anne-Sophie Pic及香港主廚 Marc Mantovani堅守「香味的相互糅合」（Suffusion）烹飪創作理念，讓客人探索精緻的烹飪風格及Anne-Sophie Pic賦予傳統法國美食的創新性。

香港瑰麗酒店的米芝蓮一星餐廳 CHAAT 為九龍首間獲得米芝蓮星級的印度餐廳，主廚Gaurav Kuthari重新演繹了他兒時最愛的印度傳統街頭小食。CHAAT設有三部特製tandoor烤爐，其色彩繽紛的菜式向印度中部各州、孟買海岸、北部旁遮普 (Punjab) 和南部喀拉拉邦 (Kerala) 等多樣化的烹飪特色致敬。

獲頒米芝蓮一星評級的精緻粵菜餐廳彤福軒位於富麗堂皇的香港瑰麗酒店內，餐廳散發著充滿活力的氛圍。中菜行政總廚李志偉巧妙地將廣東食材與精湛的烹飪工藝結合，彰顯時令食材獨特而鮮明的味道。

喜獲米芝蓮一星評級的都爹利會館為一個文化及社交場地，為熱衷於藝術的人士而設。會館位於香港中環心臟地帶，由倫敦的著名獲獎建築及設計師Ilse Crawford設計，創造出一個適合各式活動與體驗的完美場所。會館的設計精緻而具觀賞價值，置身其中彷彿走進一座博學藝術藏家的大宅，讓客人一邊欣賞其琳瑯滿目的精品，一邊在清雅亮麗的藝術空間享受由行政總廚陳佑良炮製的正宗粵菜。

Estro喜獲米芝蓮一星，餐廳為意大利主廚Antimo Maria Merone的第一間個人品牌餐廳，與香港餐飲集團佳民集團 (JIA Group) 共同創立。Estro通過現代的烹飪技術昇華拿坡里美食，精緻的嚐味餐單從Antimo的家鄉中獲取靈感，每道菜都能喚起他對故人、歷史和童年的豐富回憶。Estro將全球視野帶入地區美食當中，突顯 Antimo 的拿坡里背景，同時展示了他與生俱來的創造力和前瞻性。

米芝蓮一星餐廳Louise是佳民集團創辦人黃佩茵（Yenn Wong）及大廚Julien Royer（米芝蓮三星餐廳Odette) 二人的「心血結晶」，餐廳由行政主廚 Loïc Portalier掌舵。得獎建築師傅厚民 （André Fu）把兩層高的歷史建築改造成別緻舒適的空間，客可人在下層的La Terrace by Louise享受美味休閒餐飲，或於上層餐廳品嚐精緻美食。

米芝蓮一星餐廳甬府的總店位於上海，2019年於香港灣仔開設首間海外分店，為香港的高級正宗寧波菜食府。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。

《香港澳門米芝蓮指南2025》亦公佈了其年度評選的米芝蓮推薦餐廳，而獲選餐廳的評選標準與星級餐廳相同，五大評鑑標準包括食材品質、廚師對味道以及烹調技巧的駕馭能力、料理中展現的個性、是否物有所值及餐飲水準一致性。The Forks & Spoons很高興地宣佈以下餐廳被列入於新米芝蓮推薦餐廳榜單中，包括：

• 全新米芝蓮推薦餐廳 Prince and the Peacock 引領饕客穿越黃金時代，探尋歷史上的經典料理及王室饗宴。總廚Palash Mitra透過菜餚復興印度史上的宏偉餐桌，將光輝燦爛的風光重現人間。

• 全新米芝蓮推薦餐廳 Magistracy Dining Room 位於中環大館的司法古蹟The Magistracy，由行政總廚Alyn Williams掌舵。餐廳靈感源自殿堂級倫敦食府，將標誌性餐廳的魅力和精湛廚藝帶到香港。

• 米芝蓮推薦餐廳 Leela 展示充滿活力且多樣化的印度美食，為印度傳統美食注入創新元素。餐廳由佳民集團與總廚兼創辦人總廚Manav Tuli共同打造，於充滿遠見的Manav的領導下，Leela將現代印度美食與可持續發展、創意和美妙的風味交織在一起。

• 米芝蓮推薦餐廳嘗申滙主理上海和其附近江浙地區的經典菜餚，在傳統的基礎上添加一絲現代風韻味。餐廳由屢獲殊榮的主廚陳天龍掌舵，以現代風格呈現全新上海菜餚。

• Black Sheep Restaurants集團旗下口利福 (Ho Lee Fook) 一直擔當著香港的新派粵菜先鋒，承載本土的飲食文化精神，將無數繁華夜生活的集體回憶玩味重現。輕鬆戲謔的店名「口利福」寓意「帶來口福」，憑著對廣東菜的無比熱愛與欣賞，打造精巧非凡的餐饗體驗，重新演繹傳統味道，帶來無限共鳴。 

<<完>>

關於 THE FORKS & SPOONS

顧問公司The Forks & Spoons位於香港，為所有餐飲公司，提供大膽而現代的解決方案。The Forks & Spoons 為品牌推廣、數碼營銷和公共關係，提供了量身訂制和緊貼市場的方法，開創多個先河。 除了強大的本地網絡，The Forks & Spoons 在澳門、曼谷和新加坡擁有多位頂級客戶，區域網絡無遠弗屆。 如需查詢，請隨時發送電郵至 wassup@theforksandspoons.com。

Website: www.theforksandspoons.com.hk

Instagram: @theforksandspoons852

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<<13^th March 2025 – Hong Kong>> Following the reveal of the seventeenth edition of the MICHELIN Guide Hong Kong and Macau at Grand Lisboa Palace Resort Macau today, The Forks & Spoons takes great pride in presenting 17 restaurants from its esteemed clientele that were honoured with awards and recommendations. In the 2025 MICHELIN Guide selection, the following newly added restaurants by The Forks & Spoons have been awarded with a total of 13 MICHELIN stars, 2 MICHELIN Green Stars, 5 MICHELIN-recommended restaurants + Best Sommelier Award to ANDO’s Carlito Chiu.

Newly awarded One MICHELIN Starred Sushi Kissho by Miyakawa is the first overseas venture by Master Chef Masaaki Miyakawa of three MICHELIN-starred Sushi Miyakawa in Sapporo, Hokkaido. Located within Raffles Galaxy Macau™ and led by Executive Chef Hironori Satake, Sushi Kissho by Miyakawa elegantly combines traditional Edomae-style sushi with seasonal mastery.

One MICHELIN Starred Andō, led by Chef Agustin Balbi, showcases innovative Spanish x Japanese cuisine with modern tasting menus highlighting uncharted flavour combinations. In addition to retaining its MICHELIN star, Andō’s Wine Director, Carlito Chiu has won the 2025 MICHELIN Guide Hong Kong Macau Sommelier Award, recognised for his impeccable guest service and outstanding wine knowledge in creating exceptional pairings. Carlito’s adventurous approach to wine pairing, rooted in his diverse background and dedication to terroir, has established him as a true trailblazer in the field.

One MICHELIN Starred and MICHELIN Green Star recipient, Roganic Hong Kong, is led by Head Chef Adam Catterall, now at its new location in Lee Garden One, Causeway Bay. Part of the Simon Rogan empire of restaurants, Roganic Hong Kong celebrates continued success with one MICHELIN star in addition to the retention of its MICHELIN Green Star award. Roganic introduces elements from Simon Rogan’s three MICHELIN-starred L’Enclume, whilst sourcing ingredients locally and continuing its mission to create a better and more sustainable future.

Restaurants that retained their MICHELIN Star(s) and MICHELIN Green Star in 2025 include the following:

Two MICHELIN Starred TATE Dining Room led by Chef-Founder Vicky Lau masterfully blends art with gastronomy, offering a unique East-meets-West fine dining experience in the heart of Hong Kong. Celebrated for fusing Chinese and French cuisines with innovative flair, the dedicated team at TATE Dining Room crafts culinary wonders that honour tradition while embracing modernity.

MORA (摩), the One MICHELIN Starred and MICHELIN Green-starred modern French Chinese restaurant led by Vicky Lau, Romain Herbreteau, and Head Chef Fai Choi, is situated at Upper Lascar Row, Sheung Wan. The restaurant’s concept is inspired by the Chinese character 摩, translating to “texture” and representing the texture-themed menu honouring Hong Kong’s soy food culinary heritage. MORA has also received the MICHELIN Green Star for the third consecutive year.

Cristal Room by Anne-Sophie Pic, a venture that opened in November 2023 by the world’s most decorated female chef Anne-Sophie Pic in collaboration with Leading Nation Hospitality and Baccarat, has retained One MICHELIN Star. Chef Anne-Sophie Pic along with her Hong Kong Head Chef Marc Mantovani, led by the driving culinary philosophy of suffusion, invite guests to savour dishes that reflect her French identity while presenting a re-appropriation of her own traditions in Hong Kong.

One MICHELIN Starred CHAAT in Rosewood Hong Kong is the first Indian restaurant in the history of Kowloon to receive a MICHELIN star. Chef de Cuisine Gaurav Kuthari re-imagines traditional street snacks from his childhood growing up in central India. Utilising a trio of authentic tandoor ovens, the colourful menu pays homage to the rich and varied culinary lexicon of India’s central states and Bombay coast, the northern Punjab and Kerala in the south.

One MICHELIN Starred Cantonese restaurant The Legacy House is a lively and exciting dining destination housed within the opulent Rosewood Hong Kong. The Legacy House’s enterprising chef, Li Chi Wai celebrates Canton-style ingredients and masterful cooking methods that let the seasonality of exceptionally fresh ingredients shine through.

One MICHELIN Starred Duddell’s is a social and cultural destination for people who have an active appreciation for the arts. Located on the historic Duddell Street in the heart of central, Duddell’s was designed to feel like guests have been welcomed into the home of a great art collector – one that also happens to have an in-house MICHELIN-starred culinary team led by Master Chef Chan Yau Leung.

One MICHELIN Starred Estro is Italian chef Antimo Maria Merone’s first restaurant, launched in partnership with JIA group. A proud Naples native, Antimo is among the vanguard of chefs rewriting the rules of Italian cuisine. Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history, and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity.

One MICHELIN Starred Louise celebrates heartwarming French cuisine, a collaboration with JIA Group’s Yenn Wong and Julien Royer (3* Odette), and led by Executive Chef Loïc Portalier. The restaurant, designed by architect André Fu, offers an intimate colonial setting for all-day dining at La Terrace by Louise on the ground floor, or a refined experience in the upstairs dining room.

One MICHELIN Starred Yong Fu Hong Kong is the first outpost of Shanghai’s original MICHELIN-starred brand, bringing upscale Ningbo cuisine to Wan Chai since 2019. Head Chef Liu Zhen expertly blends the traditions of Ningbo with Hong Kong cuisine, showcasing diverse flavours and pushing the boundaries of Ningbo food culture.

MICHELIN Guide Hong Kong Macau 2025 also revealed its annual selection of MICHELIN Recommended Restaurants. which were chosen based on the same criteria used for starred restaurants and five main criteria: quality of the ingredients used, mastery of flavour and cooking techniques, the personality of the chef in his cuisine, value for money, and consistency between visits. From this new list, The Forks & Spoons is pleased to announce the inclusion of the following restaurants:

• MICHELIN Recommended Leela brings together the vibrant flavours of India with a touch of contemporary innovation. Helmed by the visionary Executive Chef Manav Tuli in partnership with JIA Group, Leela aims to highlight the rich diversity of regional Indian cuisines while incorporating elements of tradition, creativity, and sustainability into its culinary offerings.

• Newly MICHELIN Recommended Prince and the Peacock invites guests on a culinary journey back to an opulent era of royal feasts and grandeur. Led by Chef Palash Mitra, renowned for MICHELIN-starred New Punjab Club, this dining experience offers a glimpse into the lavish culinary traditions of Indian royal palaces, weaving a tapestry of flavours that echo the decadence of the past.

• Newly MICHELIN Recommended Magistracy Dining Room, led by Chef Alyn Williams, is situated within the historic Magistracy building in Tai Kwun. Inspired by timeless London restaurants, the menu exudes the charm and elegance of these establishments in the bustling centre of Hong Kong.

• MICHELIN Recommended The Merchants serves classic dishes from Shanghai and her surrounding provinces of Jiangsu and Zhejiang, offering traditional flavours with a touch of modernity. Helmed by multi-award-winning Head Chef Chen Tian Long, classic recipes from Shanghai are re-interpreted with modern flair.

• MICHELIN Recommended Ho Lee Fook is a Chinese restaurant with a Hong Kong heart by 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.

<<ENDS>>

About The Forks & Spoons

The Forks & Spoons is a Hong Kong-based consultancy that provides bold contemporary solutions to all things F&B. The Forks & Spoons delivers a highly tailored and market-savvy approach to branding, digital marketing, and public relations, with a pioneering edge that always ensures it is one step ahead of the game. In addition to its strong local presence, The Forks & Spoons maintains a regional network of top-tier clients in Macau, Bangkok, and Singapore. For further enquiries, feel free to shoot us an email at wassup@theforksandspoons.com.

Website: www.theforksandspoons.com.hk

Instagram: @theforksandspoons852

Introducing Weekly Sunday Roast and Weekly Saturday Afternoon Tea at Magistracy Dining Room

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[HONG KONG, 12^th March 2025] MICHELIN recommended Magistracy Dining Room announces the debut of new seasonal menu creations curated by renowned Chef Alyn Williams. To enhance the dining experience and make it more accessible to all, Magistracy Dining Room has implemented a price reduction across the à la carte menu without compromising on quality or taste.

In response to popular demand, the Sunday Roast menu will now be available every Sunday (rather than bi-weekly), providing guests with the opportunity to savour this beloved tradition weekly. Additionally, the afternoon tea service will be offered every Saturday, inviting patrons to enjoy a delightful selection of sweet and savoury treats in a sophisticated setting.

NEW SEASONAL MENU CREATIONS BY CHEF ALYN WILLIAMS

The revamped à la carte menu showcases a delightful array of modern British dishes, each crafted to celebrate the finest ingredients of the season. Highlights include starters such as The Magistracy Sausage Rolls (HK$188), a twist on the classic British snack incorporating pork belly, pork offal, crispy onion, apple and thyme, served with spiced apple ketchup. Delight in the vegetarian option of Pumpkin & Parmesan Bisque (HK$188), a velvety soup of butternut squash and pumpkin enriched with white wine, finished with cream, butter and diced Parmesan, accompanied by toasted truffle soldiers.

Indulge in the Brighton Beach Dressed Crab (HK$288), featuring a Dungeness crab dressed in house vinaigrette and brown crab mayo atop a homemade toasted crumpet, garnished with egg whites, pickled mushrooms, diced cucumber, smoked paprika and chives. For mains, enjoy the comforting classic Shepherd’s Pie (HK$588), a savoury blend of lamb shanks and minced lamb braised with vegetables and tomato purée, crowned with golden-brown mashed Agria potatoes.

From the grill, savour the Rib of Beef (HK$1,088 serves two), a prime American beef rib salt-cured overnight, poached and grilled to perfection, paired with Yorkshire puddings and beef gravy. Alternatively, relish the succulent Lamb Tomahawk (HK$728), featuring long-boned Tasmanian lamb cutlets grilled to your desired doneness and served with mint jelly and lamb jus. For a vegetarian option, the Grilled Kabocha Squash & Yeasty Grains (HK$388) presents sweet kabocha squash marinated in ponzu, grilled and served with farro risotto enhanced with butter, yogurt and dried roasted yeast, topped with toasted grains.

AFTERNOON TEA EVERY SATURDAY AT MAGISTRACY DINING ROOM

The afternoon tea experience at Magistracy Dining Room offers a fresh and exciting take on the classic tradition, inviting guests to enjoy a lively experience filled with bold British flavours and indulgent bites every Saturday from 230pm. Priced at HK$468 for one or HK$788 for two, the menu features an array of savoury sandwiches, including refreshing Cream Cheese & Cucumber Fingers, Coronation Chicken Toasted Crumpets, Prawn Mayonnaise on Toasted Brioche, the unique twist of Ho Lee Fook’s Chef ArChan Chan’s Kurobuta Pork Char Siu Puffs and the elegant Smoked Salmon Soda Bread, enhanced with lemon and crème fraîche.

Accompanying the sandwiches are warm Cornish and Mixed Fried Fruit Scones served with velvety vanilla whipped cream, jams and marmalades. The sweets selection includes Chocolate and Cherry Choux, zesty Lemon Meringue Tart, strawberry eton mess and Carrot Cake with Cream Cheese. Book HERE.

SUNDAY ROAST EVERY SUNDAY AT MAGISTRACY DINING ROOM

Indulge in a lavish Sunday roast at Magistracy Dining Room, where Chef Alyn Williams embraces the cherished British tradition of gathering loved ones for a memorable meal. Now available every Sunday, the feast begins with four starters for the table, followed by a succulent roast paired with a dessert for each guest, all priced starting from HK$688 per guest. Highlights of the menu include Crispy Crackling Pork Belly and Slow-Cooked Rib of Beef, accompanied by fluffy Yorkshire puddings, roasted vegetables, apple sauce and horseradish cream, Double-Baked Lincolnshire Poacher Soufflé with creamy leek sauce, the comforting Three Yellow Chicken Pie nestled in a flaky shortcrust pastry and the Grilled Ora King Salmon, served with chive beurre blanc. Book HERE.

For bookings or enquiries about the Magistracy Dining Room, please view HERE.

<<ENDS>>

MAGISTRACY DINING ROOM – RESTAURANT DETAILS

Address – 1 Arbuthnot Road, Central, Hong Kong

Contact Number – +852 2252 3177

Website – https://www.themagistracyhongkong.com/magistracy-dining-room

Email – reservations@themagistracyhongkong.com

Social Media – @magistracydiningroom

ABOUT CHEF ALYN WILLIAMS

Magistracy Dining Room’s newly appointed Executive Chef Alyn Williams brings a wealth of experience garnered from tenures under British culinary icons Marcus Wareing and Gordon Ramsay. Hailing from East London, his culinary ethos centers on fresh, home-grown ingredients and simple yet exceptional dishes. His culinary journey began at a young age, with early apprenticeships under renowned chefs paving the way for the establishment of his successful restaurant at The Westbury Hotel in Mayfair, which was notably awarded one MICHELIN star.

At the Magistracy Dining Room, Chef Alyn showcases a menu spotlighting seasonal British ingredients. He envisions the restaurant as a blend of fine dining sophistication and casual charm, striving to create a space that combines culinary creativity with a touch of informality, reflecting the dynamic essence of London’s dining scene.

Magistracy Dining Room, inspired by timeless London restaurants that brings all the charm and quintessential savoir-faire of these iconic institutions to the heart of Hong Kong, is open for lunch from Thursday through Sunday, with Sunday Roast only being served on one Sunday every month until September. Botanical Garden, a lush space outside the main dining room that is reminiscent of British heritage gardens, is also open from 12pm onwards on Thursday through Sunday, where guests will find respite in the form of the city’s finest gin and tonics.

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 brands built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home and abroad.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.

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<<2025年3月12日 – 香港>> 繼米芝蓮推介餐廳 Leela 與米芝蓮一星餐廳甬府於2024年11月攜手推出的印度寧波聯乘盛宴獲得空前成功，兩間餐廳將於4月8日及4月9日再度呈獻聯乘盛宴，讓客人品嚐以春季時令食材入饌的限定美食。繼首次合作獲得空前成功，Leela的主廚Manav Tuli和甬府的主廚劉震於烹飪之旅中結下了深厚的友誼，並決定為客人再度炮製一系列全新菜式。

Leela x甬府聯乘盛宴

4月8日 – 甬府 

4月9日 – Leela

豐富的飲食文化交流

Leela和甬府的合作融合了印度和中國美食，以慶祝兩種文化之間烹飪相互作用的多樣性、創造力和豐富的歷史。絲綢之路是古代連接東西方的貿易通道，曾經促進了文化交流，當中包括飲食傳統。小茴香、小荳蔻和胡椒等印度香料沿著這些路線傳入中國，對中國美食帶來重要影響。此外，印式中餐在印度文化中承載著重要的遺產，其起源可以追溯到1700年代，當時中國移民調整了傳統風味來迎合印度人的口味。

甬府 X LEELA 獨家合作菜單

甬府及 Leela 的聯乘菜單將為客人帶來全新限定合作菜式，而客人則有機會品嚐於首次聯乘盛宴亮相的甜品。限定菜單每位價錢為HK$1,888 + 10%。每一道菜餚均由兩位主廚悉心創作，將印度香料的大膽風味與寧波菜精緻的烹飪技藝融為一體。

Leela的主廚兼創辦人 Manav Tuli 說：「對於能夠再次與我的好友劉師傅緊密合作，我感到非常高興。在過去的活動中，我從劉師傅那裡學到了很多東西，同時亦激勵我探索新的食材和烹飪技術，以創作Leela的菜式。今次要重新設計另一個合作菜單實在太瘋狂了，但世上沒有不勞而獲，希望所有客人都會像我們一樣興奮。」

Leela x甬府聯乘盛宴菜單樣本

每位HK$1,888 + 10%

不設飲品搭配體驗

前菜

寧波蟶子炸魚皮Chaat

薺菜黃魚「春卷」咖喱角

咖喱麵筋配姬松茸及雲耳

——

主菜

鰆鯃配 Moilee咖喱醬

甬府脆皮雞佐印度醃料配北印度烤餅

馬蘭花龍

咖喱牛筋牛頰肉搭配寧波蝦仁豬肉餃

印度香料炒寧波白蒜薹

迷你蠔仔印度炒飯 

甜品

桂花印度奶茶煮甬府寧波湯圓

這次難得的合作活動融合了寧波菜與現代印度美食，讓客人於兩晚的用餐體驗中致敬現代印度和中國美食的歷史根源，踏上一場難忘的美食之旅。查詢或預訂，請直接與餐廳聯絡。

<<完>>

關於LEELA

坐落於銅鑼灣利園三期的Leela為全新的餐飲目的地，展示充滿活力且多樣化的印度美食，為印度傳統美食注入創新元素。受到印度教思想的「Leela」（意為神的神聖遊戲或行為；意指宇宙多樣且不斷變動幻化的戲耍）概念啟發，Leela 不僅是一間餐廳，亦是一個烹飪遊樂場。 於充滿遠見的總廚Manav Tuli的領導下，Leela將現代印度美食與可持續發展、創意和美妙的風味交織在一起。不論是誘人的街頭小吃以至精緻芳香的咖喱，Leela的每道菜式都講述一個故事，帶領客人踏上一趟非凡印度美食之旅。

LEELA 聯絡資訊

地址：香港銅鑼灣新寧道1號利園三期301-310鋪

電話：+852 2882 5316

電郵：info@leela.hk

營業時間：

星期一 – 下午5時30分至晚上10時45分

星期二至星期日 – 中午12時至下午3時30分；下午5時30分至晚上10時45分

網頁：https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

關於甬府

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。

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