<<11th March, 2025 – Hong Kong>>Shanghai Plus is set to elevate the culinary landscape of Wan Chai North, located inside the newly renovated Shui On Centre at 6-8 Harbour Road. Embracing a concept that celebrates the innovative combination of Shanghai and Cantonese cuisines, Shanghai Plus stands out from the traditional Cantonese-focused restaurants in the area. Under the guidance of Executive Chef Edmond Ip, a native of Hong Kong, Shanghai Plus melds Shanghai culinary traditions with Cantonese influences – infusing the menu with a touch of Hong Kong flair.
Shanghai Plus: Where Shanghai’s Heritage meets Hong Kong’s Craft
The name Shanghai Plus (in Cantonese 尚海薈) is derived from the meanings of its individual Chinese characters: “尚” represents elegance and modernity, “海” signifies inclusivity and vastness, and “薈” conveys gathering and abundance. The logo follows the “Rule of Three,” creating a visually striking representation inspired by traditional Chinese landscape paintings. With its balanced compositions of mountains, greenery, and the sea, the logo portrays the cross-cultural harmony found at the heart of Shanghai Plus’s innovative cuisine.
Introducing Award-Winning Executive Chef, Edmond Ip
Chef Edmond Ip, with over 20 years of experience perfecting wok hei and slow-braising techniques, fuses traditional Shanghai cuisine with his unique, Hong Kong twist at Shanghai Plus. Having honed his craft in acclaimed kitchens and garnered prestigious awards, Chef Edmond presents a distinct, multi-regional Chinese dining experience that harmoniously blends Shanghai and Canton, introducing a new and unique addition to Hong Kong’s diverse culinary scene.
“As the Executive Chef of Shanghai Plus, I am thrilled to lead our team in exploring new cuisines and dishes every day. With 20+ years of experience in Cantonese kitchens, I am eager to bring a fresh perspective to the traditional Shanghai cuisine we offer in Hong Kong. My goal is to infuse our dishes with Cantonese elements, flavours, and local Hong Kong ingredients, providing our guests with a unique and innovative dining experience,” says Chef Edmond Ip, Executive Chef of Shanghai Plus.
The Cuisine at Shanghai Plus: Reimagining Shanghai’s Rich Heritage with Hong Kong Flair
With a menu featuring a total of 77 dishes during the soft opening phase, Shanghai Plus presents Chef Edmond’s innovative take on Shanghai cuisine infused with Cantonese flavours and influences. Guests can savour from dim sum items, handmade noodles to signature dishes such as the classic Shanghai Fried Pork Ribs (HK$268) with a Cantonese twist, where carefully chosen pork ribs are marinated in a combination of Italian balsamic vinegar and Okinawan black sugar, and topped with aged tangerine peel.
The Stewed Cantonese Meatball (HK$128) with dried squid, water chestnut, bamboo shoots, shiitake mushroomsand Shanghai style braised sauce is a traditional Cantonese take on the classic Shanghai style “Lion’s Head Meatball” with a different style of cooking method. A luxurious dish awaits with the Braised Fish Maw Soup with Yellow Eel, Black Fungus served with Chrysanthemum (HK$238 per guest) or the Double Boiled Silken Tofu Flower Soup (HK$268) with Matsutake Mushroom in whole coconut where the chef transforms humble tofu into a work of art by slicing it into delicate strands, a testament to the incredible knife technique in Huaiyang Cuisine, then simmering in a rich chicken broth with matsutake mushrooms in a whole coconut. The Crispy Pigeon (HK$168 per piece) undergoes meticulous preparation, with the pigeon coated in a special treatment, air-dried, and cooked to tender, juicy perfection with a crisp, golden-brown skin, served together with a smoked and drunken classic Shanghai style pigeon egg.
Shanghai Plus will offer daily lunch sets, priced at HK$638+10% for 2 guests and HK$1,238 +10% for 4 guests, as well as daily dinner sets starting at HK$688 + 10% per guest and HK988 + 10% for each guest.
In addition to the exquisite food offerings, Shanghai Plus boasts an impressive beverage program, featuring renowned Chinese spirits such as Kweichow Moutai; Guyue Longshan 40 years; Sichuan Wuliangye; 1573 National Cellar; 1988 Xijiu JiaoCang; and Kuaijishan Shaoxing Chiew, aged for 30 years.
Interior Design: The Harmony of Oriental and French Aesthetics
Drawing inspiration from the innovative combination of Cantonese and Shanghai culinary traditions, Shanghai Plus intertwines this cross-cultural harmony into its design narrative. Reflecting Shanghai’s cultural concept of haipai (“海派”), where east meets west, the interior design by the award-winning Steve Leung Design Group artfully marries Oriental and French aesthetics. The design details, from ornate accents to contemporary touches, perfectly embodies Chef Edmond’s Cantonese-meets-Shanghai cuisine, offering a fresh take on traditional elements to resonate with the diverse community of Wan Chai.
With a grand space of 8,000 sq. ft. that can accommodate up to 150 guests and featuring four private dining rooms, three of which can be combined to host a total of 48 guests, Shanghai Plus is the ultimate destination for events, corporate lunches, dinners, and meetings.
Shanghai Plus has now soft open daily for lunch and dinner services. For further enquiries, please contact reservation@shanghaiplus.com.hk and stay updated via Instagram @shanghaiplushk.
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ABOUT SHANGHAI PLUS
Managed by Langham Hospitality Group, Shanghai Plus celebrates the spirit of cultural convergence, where the rich heritage of Shanghai cuisine intertwines with Cantonese influences. Led by award-winning chef Edmond Ip, who brings his expertise from prestigious Chinese kitchens across Hong Kong, the menu offers a contemporary twist on traditional dishes.
Inspired by Chinese landscape paintings, the logo design integrates three core elements of “mountains”, “greenery”, and the “sea”, symbolising harmony and balance while reflecting the restaurant’s multi-faceted identity. The plus sign (‘+’) within the logo’s Chinese character for “海” signifies an innovative culinary experience that goes beyond traditional Shanghai flavors, inviting guests to embark on a modern gastronomic journey like no other.
RESTAURANT INFORMATION – SHANGHAI PLUS
Address: Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai, Hong Kong
<<10th March, 2025 – HONG KONG>> Due to overwhelming demand and the resounding success of both restaurant’s collaboration back in November 2024, MICHELIN-recommended Leela and one MICHELIN-starred Yong Fu Hong Kong are thrilled to announce Round 2 of their exceptional Indian x Ningbo cuisine collaboration event, set to take place on 8th and 9th April with a core focus in the ingredients of Spring Season. Building upon the acclaim of their first event, the menu will once again showcase an all-new and fully collaborative dishes crafted by chefs, and now close friends, Manav Tuli and Liu Zhen, who have formed a deep friendship through their culinary journey together.
Leela x Yong Fu Hong Kong Collaboration Dinner
Tuesday, 8th April – at Yong Fu Hong Kong
Wednesday, 9th April – at Leela
A SHARED HISTORY OF RICH CULINARY EXCHANGES
Merging Indian and Chinese cuisines, this collaboration is a rare and exciting event that celebrates diversity, creativity, and a rich history of culinary interplay between these two cultures.The Silk Road, an ancient network of trade routes connecting the East and the West, once facilitated cultural exchanges, including the sharing of food traditions. Indian spices like cumin, cardamom, and pepper journeyed along these routes to China, leaving a lasting influence on Chinese cuisine. Moreover, Indian Chinese cuisine carries a significant legacy in Indian culture, with its origins dating back to the 1700s when Chinese immigrants adapted their traditional flavours to cater to Indian palates.
EXCLUSIVE YONG FU HONG KONG X LEELA COLLABORATION MENU
Priced at HK$1,888 + 10% per guest, the Leela x Yong Fu Hong Kong menu will feature all brand-new dishes, except for the dessert course that will be familiar to guests from Round 1. Both restaurants have contributed equally in crafting each unique course, harmonising the bold flavours of Indian spices with the intricate techniques of Ningbo cuisine.
“I am once again delighted to be working closely with my Chinese brother, Chef Liu on this event once again. I have learnt so much from Chef Liu in the past event which has also inspired me to explore new ingredients and techniques for our dishes at Leela. It’s crazy to be completely overhauling the collaboration menu from Round 1 but no pain, no gain and we hope all our guests will be just as excited as we are.” says Chef Manav Tuli of LEELA
LEELA X YONG FU HONG KONG COLLABORATION DINNER SAMPLE MENU
Gluten Curry with Hime-Matsutake Mushroom and Black Fungus (NEW)
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Spanish Mackerel with Moilee Sauce (NEW)
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Crispy Yong Fu Golden Chicken with Indian Spices served with Lacha Naan (NEW)
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Ornate Lobster with Indian Aster (NEW)
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Beef Tendon & Cheek Curry served with Ning Bo Pork & Shrimp Dumpling with Fennel and Curry Sauce (NEW)
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Stir Fry Garlic Sprouts with Indian Spices (NEW)
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Indian Fried Rice with Mini Oyster (NEW)
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Dessert
Glutinous Rice Dumpling with Sugared Osmanthus in Masala Chai
This upcoming event promises a gastronomic adventure that honours the historical roots and contemporary expressions of Indian and Chinese cuisines in an unforgettable two-night dining event, fusing the flavours of India and Ningbo, China. For reservations, please contact both restaurants directly.
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ABOUT LEELA
Welcome to Leela, an extraordinary new dining destination where the vibrant flavours of India meet contemporary innovation. Derived from the Hindu concept of divine play, Leela is a culinary playground. Located inside Lee Garden Three and under the visionary leadership of Executive Chef Manav Tuli, Leela is on a mission to showcase the diverse regional cuisines of India in a way that blends tradition, creativity, and sustainability. From tantalizing street snacks to rich curries, each dish at Leela tells a story, inviting you to embark on a culinary journey like no other.
RESTAURANT CONTACT: LEELA
Address: Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong
Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.
In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.
In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level. With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.
RESTAURANT CONTACT: YONG FU HONG KONG
Address: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong
《2025年3月10日，香港》香港瑰麗酒店DARKSIDE是一家精緻撩人的爵士音樂和雞尾酒吧，於2024年【亞洲 50 佳酒吧】中排名第17 位。酒吧於 2 月 28 日起推出矚目的特色雞尾酒單，名為 Timeless Tales: Flavours of Kowloon’s Legacy (永恆故事：九龍傳承風味)。酒單由香港瑰麗酒店新任酒吧總監 Bob Louison 牽頭，讓客人可以透過沉浸式的體驗深入探究九龍區豐富的歷史，解開一個又一個跨越幾個世紀的動人故事。特色雞尾酒單的靈感來自九龍最標誌性和神秘的歷史遺址，邀請客人踏上耐人尋味的旅程，透過雞尾酒揭開一段段隱藏的故事，讓人再三回味。每一杯精心調製的雞尾酒均捕捉了九龍過去某一個瞬間，將傳統、文化和創造力完美地融為一體。
TIMELESS TALES: FLAVOURS OF KOWLOON’S LEGACY – 窺探九龍過去的全新雞尾酒單
Darkside 的Timeless Tales: Flavours of Kowloon’s Legacy雞尾酒單集合了八款全新創作的雞尾酒。
Bruce Lee (李小龍): 擺放於九龍市中心的李小龍像如同一座激動人心的的燈塔，而這款雞尾酒則從這位偉大武術家的哲學中汲取靈感。當中融入了可可油的Grey Goose代表著韌性；日本燒酎則展現出無限的可塑性；而牛奶沖泡過的Plantation原味黑朗姆酒則象徵著追求夢想的勇氣。這款雞尾酒是對李小龍不朽精神最真誠的致敬。
The Walled City (城寨)： 位於九龍中心點的九龍城寨，曾經是一個熙來攘往的迷宮，狹窄的小巷和高聳的建築充滿了生命力和活力。這款雞尾酒以叉燒油脂沖泡過的波本威士忌、五香蜂蜜糖漿、醬油和海鮮醬調製而成，體現了九龍寨的韌性和精神，同時亦捕捉了它豐富且復雜的歷史背景。
Shop House (舖居大宅): 雷生春大廈坐落於九龍繁華的中心地段，是時間沉默的守護者。曾經充滿活力的外觀低聲訴說著過去幾代人的歡笑和生活故事。這款雞尾酒由金銀花浸泡過的 The Botanist 氈酒、棗子糖漿、蛋白和London Essence梳打水調製而成，展現出劉生春大廈的歷史，同時能喚起當年的社區精神、盛行的草藥療法和街頭美食。
酒吧總監Bob Louison
香港瑰麗酒店酒吧總監Bob Louison擁有豐富的經驗和專業知識，負責監督酒店旗下DarkSide 和 XX等十一間餐飲的酒吧項目。Bob Louison的職業生涯始於首爾充滿活力的酒吧界，後來擔任Saint Barthélemy Rosewood Le Guanahani 酒店的飲品部經理，帶領團隊推出享譽國際的飲料計劃。最近，Bob於金邊瑰麗酒店以酒吧總監和飲料總監的身份提升了旗下六間餐廳和七間酒吧的體驗。 Bob Louison 對調酒術充滿熱情，對行業趨勢亦有著敏銳的觸覺。他已準備好重新定義香港瑰麗酒店的餐飲服務，透過創新、優雅和卓越的服務打造令人難忘的用餐體驗。
Timeless Tales: Flavours of Kowloon’s Legacy雞尾酒單讓客人可以感受到香港多元化的歷史，以及 DarkSide的現代調酒技藝。酒單現已在香港瑰麗酒店的 DarkSide 獨家供應，每杯售價為港幣$180 +10%。
<<6th March, 2025 – Hong Kong>>TOZZO, the contemporary Italian-Japanese all-day pastry café led by Chef-Founder, Fabio Bardi, announces an exciting new charity initiative to enjoy Desserts with a Good Cause from March – July 2025 showcasing a series of exclusive maritozzo and gelato flavours co-crafted with renowned culinary talents in Hong Kong. All exclusive Maritozzo is priced at HK$50, and gelato at HK$60 for piccolo and HK$75 for grande, with 10% of profits donated to a charity of choice by the guest with each dessert sold.
March – July 2025: Exclusive Maritozzo & Gelato Flavours Supporting Charities of Hong Kong
Each month spotlights a new collaborator infusing TOZZO’s dessert creations with their own unique touch, beginning with Agustin Balbi, the Chef and Founder of MICHELIN-starred restaurant Andō, which currently holds the prestigious #37 spot on Asia’s 50 Best Restaurants. Also joining the lineup are Fontaine Cheng, Regional Dining Editor at Tatler Asia; food and travel influencer Gloria Chung; culinary artist Hilda Chan, and award-winning pastry chef and founder of Finessence Patisserie, Mandy Siu.
Kicking off the campaign in March, Chef Agustin Balbi brings a fusion of tradition and innovation to TOZZO with his collaborative offerings of Dulce de Leche & Caramelised Walnuts Maritozzo, and Coconut Tres Leches Cake Gelato,infused with hints of cinnamon, lemon, and citrus zest, paying homage to his Latin heritage.
April welcomes Fontaine Cheng, the Regional Dining Editor at Tatler Asia, known for curating stories celebrating Asia’s dynamic culinary scene, to create a delightful Kaya & Coconut Maritozzo, as well as Genmai & Soy Sauce Caramel Gelato, exclusively for TOZZO.
In May, Hong Kong-based food and travel journalist and influencer, Gloria Chung will bring her expertise in blending culture and cuisine to TOZZO, offering a distinctive experience for dessert enthusiasts. Finally, in June and July, Hilda Chan, a celebrated culinary artist, and Pastry Chef & Founder of Finessence Patisserie Mandy Siu, known for her background in acclaimed MICHELIN-starred kitchens and luxury hotels across Hong Kong, will showcase their innovative dessert creations in collaboration with Chef Fabio, promising a series of unforgettable sweet delights this summer. Full dessert collaboration lineup as below (for reference only, subject to final changes)
Date
Talent
Offerings at TOZZO
Role
Instagram
1st-30th March
Agustin Balbi
Dulce de Leche & Caramelized Walnuts Maritozzo
Coconut Tres Leches Cake Gelato
Chef & Founder of 1* Andō
@agux1988
@ando.hkg
1st-30th April
Fontaine Cheng
Kaya & Coconut Maritozzo
Genmai & Soy Sauce Caramel Gelato
Regional Dining Editor, Tatler Asia
@fontimes
1st-31st May
Gloria Chung
Fig Leaf and Blackberry Compote Maritozzo
EVO with sea salt crunch gelato
Food & Travel Influencer
@foodandtravelhk
1st-29th June
Hilda Chan
Double Skin Milk Pudding with Red Beans and Burnt Milk Maritozzo
Long Jing Tea Sorbet with Jelly
Culinary Artist
@hildas.thyme
1st-31st July
Mandy Siu
Italian lemon cream with black lime Maritozzo
Fromage Blanc with Summer Peach Gelato
Pastry Chef & Founder of Finessence Patisserie
@mandys_pastrychef
@finessencepatisserie
About MORE GOOD
Founded in July 2021 by Brian Fung, Kenneth Chan, Kiyoshi Hoshimi-Caines, Matt Abergel and Tim King, More Good has a clear vision where skills, resources and the desire to help can be combined to bring greater impact. Their mission is to utilise food industry expertise to provide quality meals to those in need, distributing them to beneficiaries in Chai Wan and partner charities for free. Quality ingredients, thoughtful cooking, and community collaboration lie at the core of their efforts, aiming to establish lasting relationships that deliver meaningful impact. In 2022, more than 15,000 meals were prepared and donated under the More Good Meals programme. 10% of the proceeds from March 2025’s Desserts with a Good Cause campaign will be donated towards More Good.
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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.
[HONG KONG, 5th March, 2025] Unravelling one of the most complex cuisines in the Chinese canon, Grand Majestic Sichuan breaks the mould of conventional Chinese restaurants with its extravagant décor, sleek European-style service and an enviable wine list to complement the diverse and fiery flavours on the plate. Transported back in time to the heyday of 1970’s supper clubs, diners are invited to embark on a sensational journey into the flame-fired depths of Sichuan cookery with a menu developed by Executive Chef Theign Phan in collaboration with renowned Sichuan food expert Fuchsia Dunlop.
With the unveiling of 7 new dishes, Grand Majestic Sichuan is dedicated to elevating the dining experience and inviting guests to immerse themselves in the rich tapestry of Sichuan’s culinary heritage, focusing on the full spectrum of the classic 24 Sichuan flavour profiles with 3 additional modern Sichuan flavour profiles. Guests dining at Grand Majestic Sichuan will be able to experience the diverse range of flavours that define Sichuan cuisine, from the zesty kick of hot and sour tofu to the smoky delight of bamboo and broccolini wok-fried with Sichuan bacon. Each dish is crafted to showcase the unique textures and tastes that make Sichuan cuisine a celebrated culinary tradition.
NEW DISHES AT GRAND MAJESTIC SICHUAN
Grand Majestic Sichuan introduces 7 new captivating dishes showcasing the diverse flavours of Sichuan cuisine starting from 20 February. A timeless Sichuan delicacy, Chilled Pork Belly with Spicy Garlic Sauce is reimagined with Australian Bangalow pork belly in garlic paste sauce, paired with cucumber slices; while Slow-Cooked Goose Liver with Spicy and Numbing Sauce offers a modern twist with goose liver slow-cooked in chicken fat, with an exquisite ‘drunken sauce’ composed of fermented glutinous rice wine, house-made chilli oil, and Sichuan peppercorn powder.
Inspired by the vibrant street food culture of Sichuan, the Hot & Sour Tofu features house-made tofu pudding, pickled vegetables and spicy and numbing sesame sauce, customisable with an array of flavourful toppings including crispy yellow beans and Sichuan peppercorn. Blending homestyle warmth with fragrant spiciness, the Smoked Bamboo and Broccolini dish showcases smoky bamboo shoots and crispy broccolini florets that pair harmoniously with fatty Sichuan bacon, fiery chillies, and savoury fermented black beans.
Wok-fried Baby Prawn with Sugar Peas offers a salt-savoury flavour, featuring the subtle interplay of tender baby prawns and crispy sugar peas enhanced by the aromatic notes of yellow lantern chilli paste. For a taste of tradition with a modern twist, savour the Steamed Murray Cod with Chopped Salted Chillies inspired by the iconic Hunan dish, Fish Head with fermented chili peppers. Murray cod is renowned for its flaky and fatty flesh, elevated by the punchy flavours of chopped salted chillies that add a fiery kick to every bite.
Finally, indulge in the Dry–Fried Beef Slivers with Sichuan Chillies and Garlic Sprout, the beloved Sichuan classic that boasts a fiery kick from the marriage of tender beef slivers, crunchy bamboo shoots, and fragrant Sichuan chillies wok-fried with a special numbing spice mix – perfect for a robust drinking snack.
GLOSSARY OF TWENTY FOUR CLASSIC SICHUAN FLAVOUR PROFILES
*=Signature dish at Grand Majestic Sichuan
Recognised for its bold and vibrant flavours, Sichuan cuisine awakens the taste buds with its blend of spicy, sweet, sour and numbing sensations. Each dish is a masterpiece of balance, combining the distinctive flavours of Sichuan peppercorns, chilli peppers, garlic and ginger to create a symphony of taste that is both exciting and unforgettable. Below, discover the full range of Sichuan flavour profiles awaiting guests at Grand Majestic Sichuan, as well as examples of dishes for each taste sensation:
Chopped Salted Chilli Flavour (Modern Flavour Profile): A condiment made from finely chopped, salted red chilli peppers, adding intense spiciness and vibrant color to dishes.
Notable dishes: Steamed Ping Tung Aubergine with Scorched Green Chillies, Steamed Murray Cod with Chopped Salted Red Chillies
Fish Fragrant Flavour: A distinctive taste profile combining savoury, sweet, sour and spicy elements, achieved through ingredients like ginger, garlic, scallions and pickled red chillies.
Notable dishes: Fish Fragrant Aubergine, Fish Fragrant Prawns
Five Spice Flavour: A blend of five spices (sometimes more), often including star anise and Sichuan pepper, perfect for a variety of dishes.
Notable dishes: Tea Smoked Duck
Fragrant Boozy Flavour: Incorporates fermented rice wine for a bold flavour, pairing well with meat, poultry and vegetables.
Notable dishes: Slow Cooked Goose Liver with Chilli Oil and Fermented Rice Wine Sauce
Fragrant Fermented Sauce Flavour: A rich, slightly sweet taste achieved with fermented bean pastes like doubanjiang, enhancing many dishes with a complex aroma and umami depth.
Notable dishes: Tea Smoked Duck, Dan Dan Noodles
Fragrant-Hot Flavour (Modern Flavour Profile):This distinct flavour comes from Sichuan peppercorns, which provide a tingling, numbing sensation along with the heat of chilli peppers.
Notable dishes: Wok-Fried Grouper Fillets
Garlic Paste Flavour: Featuring garlic as the star, simmered with chilli oil, sesame oil, brown sugar and Chinese spices for a more subtle spice.
Notable dishes: Chilled Pork Belly
Ginger Juice Flavour: Common in cold meat and fresh vegetable dishes, using fresh ginger with soy sauce, sesame oil, salt and vinegar.
Notable dishes: Chilled Edamame Beans with Ginger Sauce
Homestyle Flavour: A harmonious blend of spicy, numbing, savoury and subtly sweet notes achieved through ingredients like fermented black beans, soy sauce and pickled chillies, offering a nuanced and familiar taste reminiscent of traditional home-cooked dishes.
Notable dishes: Mapo Tofu, Twice-Cooked Pork, Pan-Seared Whole Fish with Chilli Bean Paste*
Lychee Flavour: Lychee flavour, a sweet and sour “mother sauce” in Sichuan cooking, enhances stir-fries with proteins such as chicken, pork and shrimp.
Notable dishes: Kung Pao Prawns, Kung Pao Chicken
Mustard Flavour: Balances salt and sourness from vinegar and mustard, perfect for cold dishes.
Notable dishes: Mustard Beef Cubes with Zucchini
Numbing and Hot Flavour: Known as “ma-la”, combining the numbing sensation of Sichuan peppercorns with the heat of chilli peppers, and offering a distinctive experience of tingling numbness and spicy heat on the palate.
Pickled Chilli Flavour (Modern Flavour Profile): In Sichuan cuisine, “paojiao”（泡椒）refers to the pickled chilli flavour, adding a salty, sour and slightly spicy taste using the “erjingtiao” （二荊條） chilli lightly pickled in brine.
Notable dishes: Pickled Chilli Beef
Red Oil Flavour: Combining chilli oil with sesame oil, soy sauce, and sugar for a balanced umami, spice, sweetness and salt effect.
Notable dishes: Chilli Pork Wonton
Salt-Savoury Flavour: Focuses on umami flavours balanced with salt, sugar, soy sauce and sesame for both hot and cold dishes.
Notable dishes: Wok Fried Baby Prawns with Sugar Peas
Salt-Sweet Flavour: A mix of umami and sweet flavours, customisable with peppers, Shaoxing wine and spices based on personal preferences.
Notable dishes: Sweet Cooked Rice Pudding with Pork Fat
Scorched Chilli Flavour:Achieved by balancing heat and chillies without allowing them to burn, often combined with Sichuan peppers and other ingredients.
Notable dishes: Sichuan Fragrant Lamb with Cumin
Sesame Paste Flavour:Uses toasted sesame paste, along with sesame oil, stock and sugar, often served cold with the option to add chilli oil.
Notable dishes: Dan Dan Noodle, Bang Bang Chicken
Sichuan Pepper Flavour: Fresh peppers mixed with soy sauce and sesame oil, commonly served in cold meat dishes, especially poultry.
Sichuan Pepper and Salt Flavour: Ideal for dipping both sweet and savoury foods, known for its essential fragrance and freshness.
Notable dishes: Salt & Pepper Tofu
Smoked Flavour: Created by smoking meat or poultry over different materials like wood and leaves for a unique taste.
Notable dishes: Smoked Bamboo and Broccolini
Sour and Hot Flavour: Mixes the intense heat of chilli peppers with acidic elements such as vinegar, pickled vegetables, and the naturally acidic Sichuan peppercorn, resulting in a signature “ma-la” sensation that is both spicy and numbing.
Notable dishes: Hot & Sour Tofu, Hot & Sour Wood Ear, Fish with Pickled Mustard Greens
Strange Flavour: Known as “Guaiwei”（怪味）in Chinese, Strange Flavour is a complex and unique sauce combining sweet, salty, sour, spicy, and numbing flavours.
Notable dishes: Bang Bang Chicken
Sweet Fragrant Flavour: Spiciness is balanced with sweetness, using sugar or fruit juices for a pleasant and fragrant taste alongside the heat.
Notable dishes: Silver Ear Fungus with Chrysanthemum Resin Rock Sugar Soup
Sweet-Sour Flavour: Sichuan-style balance of sugar, vinegar, and salt, often mixed with garlic and ginger.
Notable dishes: Sweet and Sour Pork
Tangerine Peel Flavour: Dried tangerine peel（陳皮）adds a citrusy, sweet aroma to balance spiciness, providing depth in dishes like cold meats and contributing to the complex taste profile of Sichuan cooking.
Notable dishes: Tangerine Peel Beef
Tomato Flavour: A unique blend of tangy tomato, spicy chilli and savoury umami flavours. It typically includes ingredients such as fresh tomatoes, chilli peppers, garlic, ginger and soy sauce to create a delicious balance of sweet and heat in various dishes.
Notable dishes: Tomato Matsutake Soup
For reservations at Grand Majestic Sichuan for lunch, dinner and Majestic Brunch, please contact +852 2151 1299 or book via website directly.
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RESTAURANT INFORMATION
Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong
Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.
ABOUT CHEF THEIGH PHAN
Born in Malaysia and raised in Singapore, Chef Theign Phan’s discerning palate was shaped by diverse influences from her upbringing. Her passion for food blossomed through travels and exposure to a melting pot of cuisines labelled under the “Asian” umbrella during visits to family in San Francisco. The pivotal moment occurred during her college graduation, inspired by a speech by the late chef Charlie Trotter, fuelling her determination to pursue a culinary profession. After years of global gastronomic exploration, Chef Theign found her calling in Hong Kong, where she joined the team at Ho Lee Fook before taking the lead at Saigonese grill house, Le Garcon Saigon. Three years later at the helm of Grand Majestic Sichuan, her path intertwined with acclaimed Sichuan food scholar Fuchsia Dunlop, whose cookbook, “Land of Fish and Rice,” was a notable early influence on her culinary journey. With a relentless curiosity and a deep-rooted connection to her Asian heritage, Chef Theign’s dedication to Chinese cuisine, particularly Sichuan, is evident in her innovative and passionately crafted dishes.
ABOUT SICHUAN FOOD EXPERT, FUCHSIA DUNLOP
Pulsating with heat and multi-layered in approach, traditional recipes mine the riches of China’s best-loved culinary tradition, and have been developed in collaboration with Fuchsia Dunlop, the authority on Chinese gastronomy in the English-speaking world. The London-based writer and professionally trained chef is the author of The Food of Sichuan (2019) (originally published as Sichuan Cookery/Land of Plenty), one of the most influential books ever written demystifying Sichuan food for western readers. The Chinese translation of her memoir Shark’s Fin and Sichuan Pepper was a bestseller in China and was followed by a Chinese edition of The Food of Sichuan. The winner of four James Beard Foundation awards, Fuchsia has appeared as a Chinese food expert on numerous radio and TV shows, including Anthony Bourdain’s Parts Unknown, and David Chang’s Ugly Delicious.
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.
<<4th March, 2025 – Hong Kong>>DarkSide at Rosewood Hong Kong, the sophisticated sultry jazz and cocktail parlour that is currently ranked no.17 on Asia’s 50 Best Bars 2024, launches its highly anticipated signature thematic menu “Timeless Tales: Flavours of Kowloon’s Legacy” starting from now. Spearheaded by Rosewood Hong Kong’s recently appointed Director of Bars, Bob Louison, this immersive experience delves deep into the rich history of Kowloon (the island of Hong Kong which Darkside is located on), offering a collection of cocktails where each sip unravels a chapter in a story that spans centuries.
Inspired by Kowloon’s most iconic and mysterious heritage sites, the thematic menu invites patrons to embark on a captivating journey, uncovering hidden narratives and evocative flavours with every glass. Each meticulously crafted cocktail captures a moment in Kowloon’s past, blending tradition, culture, and creativity in a harmonious pour.
Timeless Tales: Flavours of Kowloon’s Legacy – A Glimpse into the New Cocktail Menu
The Timeless Tales: Flavours of Kowloon’s Legacy menu includes eight new cocktails by Darkside.
Bruce Lee: In the heart of Kowloon, the statue of Bruce Lee stands as a beacon of inspiration. Drawing inspiration from the martial artist’s philosophy, this cocktail combines cocoa butter-infused Grey Goose symbolising resilience, shochu representing adaptability, and milk-washed Plantation original dark rum for the courage to pursue one’s dreams – a true tribute to Bruce Lee’s enduring legacy.
The Walled City: In the heart of Kowloon, the Walled City was once a bustling labyrinth of narrow alleyways and towering structures that pulsed with life and energy. Crafted with char siu fat-washed bourbon, five spices honey syrup, soy sauce, and hoisin sauce, this cocktail embodies the resilience and community spirit that once thrived within Kowloon’s Walled City, capturing the richness and complexity of its unique history.
Clock Tower: Rising proudly against the skyline of Kowloon, the Clock Tower stood as a testament to the passage of time and the rich history of the harbour, watching over the bustling lives of locals and travelers alike. This cocktail features Earl Grey-peanut butter infused cognac, St. Germain, cranberry, golden spice cordial, and citrus – a blend of nostalgic notes to reflect the city’s unique rhythm, timeless culture, and the fleeting beauty of moments inspired by the iconic Clock Tower.
Kai Tak: Kai Tak Airport once buzzed with the excitement of arriving and departing travellers, its runway famously hugging the edge of Victoria Harbour, offering breathtaking views and heart-pounding landings. Embodying the thrill of flight and adventure, the cocktail contains NIP Gin, lychee, grape cordial, and clarified watermelon juice, offering a refreshing and nostalgic taste that echoes the excitement of exploring new horizons inspired by the vibrant past of Kai Tak Airport.
House Theatre: The Yau Ma Tei Theatre stood as a relic of Hong Kong’s cinematic history, its façade echoing the golden age of film. Combining sesame fat-washed Monkey 47 gin, Mancino Vermouth Rosso, maraschino liqueur, and pu’erh tea to capture the enchanting atmosphere of Yau Ma Tei Theatre, this cocktail evokes the magic of the silver screen and the dramatic tales that unfolded within its historic walls.
Red Brick: The Former Pumping Station in Kowloon stands as a powerful reminder of the city’s engineering prowess, where the sound of machinery once harmonised with the flow of life and progress. Featuring peach, passionfruit, mango, citrus, hibiscus, nutmeg, chilli flakes, and Fino Sherry, this cocktail pays homage to the Former Pumping Station’s engineering legacy, blending unexpected flavours to reflect the city’s energy and spirit of innovation.
1881: The 1881 Heritage building, with its stunning Victorian architecture and rich history, stands as a testament to Hong Kong’s colonial past and cultural evolution, facing the bustling harbour. Infused with kombu, tequila, sea lettuce brine, blue curacao, and salted plum, this cocktail celebrates the 1881 Heritage Building’s Victorian elegance, maritime spirit, and connection to the harbour, offering a taste of refinement and sophistication inspired by Hong Kong’s colonial past.
Shop House: In the bustling heart of Kowloon, the Liu Seng Chun building stood as a silent guardian of time, its once-vibrant façade whispering tales of laughter and life from generations past. Crafted with honeysuckle infused The Botanist gin, jujube cordial, egg white, and London Essence soda, this cocktail captures the history of the Liu Seng Chun building, evoking the spirit of community, herbal remedies, and bustling street food.
Introducing Director of Bars, Bob Louison
Bob Louison brings extensive experience and expertise to his role as the Director of Bars at Rosewood Hong Kong, overseeing the bar programs for the hotel’s ten outlets, including DarkSide and XX. His impressive career began in Seoul’s vibrant bar scene, later serving as Beverage Manager at Rosewood Le Guanahani in Saint Barthélemy, where he helped launch a stellar beverage program that garnered international acclaim. Most recently, at Rosewood Phnom Penh, Bob spearheaded operations as the Director of Bars and Beverage Director, enhancing the guest experience across six restaurants and seven bars. With a passion for mixology and a sharp eye for industry trends, Bob Louison is poised to redefine hospitality at Rosewood Hong Kong, crafting unforgettable through innovation, elegance, and exceptional service.
The “Timeless Tales: Flavours of Kowloon’s Legacy” cocktail menu, which offers patrons a taste of our city’s eclectic history alongside DarkSide’s modern mixology, will be exclusively available at DarkSide at Rosewood Hong Kong starting from 28 February 2025, with cocktails priced at HKD180 plus 10% each.
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About DarkSide
DarkSide is a sophisticated, timeless celebration of rare aged spirits, vintage cigars and confident classic cocktails complemented by sultry live jazz. The dark spirits selection spans back to the early 19th century and includes exclusive casks of single harvest tawny port from 1994 and Grande Champagne cognac aged in oak, as well as an extensive library of choice rum, whisky and calvados. The concise cocktail list pays homage to Kowloon’s “Dark Side” moniker and focuses on time-honoured traditions updated with innovative techniques.
Contact DarkSide
Address: Level Two, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Website: https://www.darkside.hk/
Instagram: @darksidehk
About Rosewood Hong Kong
The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences and social celebrations. The 186 luxury Rosewood Residences has 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
全新推出的七道菜式旨在提升 Grand Majestic Sichuan 的用餐體驗，邀請客人沉浸在豐富多彩的四川傳統美食中。客人來到 Grand Majestic Sichuan 能夠體驗川菜24 種經典風味，以及3種嶄新的味覺特色，如酸辣豆花的清新口味，以及四川臘肉竹筍炒煙燻西蘭花苗的煙熏味道。餐廳每道菜式均由團隊精心製作，致力展現食材的獨特口感和味道，使川菜成為備受推崇的烹飪經典。
GRAND MAJESTIC SICHUAN 全新菜式
Grand Majestic Sichuan 於即日起推出七道全新菜式，展現川菜迷人的多元風味。蒜泥白肉 (HK$168) 選用來自澳洲的 Bangalow 豬腩肉，配搭蒜蓉醬和青瓜片將這道長青的四川美食重新演繹。香糟鵝肝 (HK$188) 先將鵝肝用雞油慢煮，再配搭以發酵糯米酒、自家製辣椒油和花椒粉調配而成的秘製醬汁，為菜式帶來時尚的風味。
From a Japanese x Cantonese crossover and bar-pop up at Ritz Carlton Millenia Singapore, to a special Japanese Collaboration event in Hong Kong with Sushi Kimura from Singapore
7-8 March: Sushi Fujimoto x Ritz-Carlton Millenia Singapore in Singapore
13-14 March: Sushi Fujimoto x Sushi Kimura from Singapore in Hong Kong
[3rd March, 2025 – Hong Kong] Sushi Fujimoto, led by Head Chef and Owner, Kenichi Fujimoto, announces an exciting series of culinary collaborations spanning Singapore and Hong Kong this March. With a passion for simplicity, Chef Fujimoto continues to showcase the artistry and excellence of traditional edomae sushi at his eponymous restaurant in the heart of Central. Building on its legacy of excellence, Sushi Fujimoto has garnered prestigious recognitions including being featured in SCMP Top 100 Tables, Harper’s Bazaar – Bazaar Taste Elite 2024 + 2025, and Tatler Dining Hong Kong’s selected restaurant list.
7 March: Sushi Fujimoto x One MICHELIN-starred Summer Pavilion at Ritz-Carlton Millenia Singapore
On Friday, 7 March 2025, Sushi Fujimoto collaborates with the One MICHELIN-starred Cantonese restaurant Summer Pavilion at Ritz-Carlton Millenia for an exquisite seven-course dining experience. Guests will be able to enjoy a harmonious collaboration blending delicate Cantonese artistry by Chef Cheung Siu Kong with Chef Fujimoto’s traditional Edomae sushi mastery during both lunch and dinner seatings. Each course, focusing on a single ingredient, highlights the versatility of premium ingredients and reflects the expertise of both chefs.
The menu begins with Sea Urchin served two ways – atop delicate steamed egg white rounded out with shiso leaf; grilled and presented on a single spoon with rice and egg yolk. The Lobster dish follows, featuring Australian Lobster served alongside sea whelk sashimi by Summer Pavilion, while Chef Fujimoto impresses with his own version of a hearty lobster miso soup with spring vegetables. For the Scallop, enjoy both charcoal-grilled and tempura-coated variations, with the latter served with homemade XO sauce. The Beef course highlights Miyazaki Wagyu, seared to perfection by Summer Pavilion, while served in a traditional sukiyaki style by Sushi Fujimoto.
The Vegetables coursehighlights simple yet captivating dishes, including Chinese cabbage elevated with rich fermented bean paste, while the other draws inspiration from ancient Japan with yaki-tofu bathed in mapo tofu sauce, topped with crunchy scallions. The savoury feast culminates with the Rice course, as Chef Cheung showcases Japanese Pearl Rice bathed in crab roe and meat wrapped in seaweed, while Chef Fujimoto presents a classic barachirashi featuring grilled local sambal stingray, tuna, tiger prawn, ikura, egg, and cucumber. Dessert is a celebration of egg, with Summer Pavilion’s steamed egg with superior bird’s nest, milk, and sanchima; served alongside Sushi Fujimoto’s simple yet delightful Tamagoyaki.
The seven-course set is priced at SGD 338++ per person, or SGD 488++ with wine and sake pairings included. Lunch is served from 12pm to 2.30pm, and Dinner from 6.30pm to 10.30pm. Reservations can be made here.
8 March: Sushi Fujimoto x Republic Bar at Ritz-Carlton Millenia Singapore
On Saturday, 8 March, Sushi Fujimoto joins forces with Republic Bar (#57 on Asia’s 50 Best Bars 2024), renowned for its cocktail selection inspired by the 1960s. Head Bartender Kelvin Saquilayan will introduce three signature cocktails from Republic Bar’s menu, each expertly paired with three indulgent bar bites crafted by Chef Fujimoto. The bar bites feature Ankimo Paste with Rice Cracker, Grilled Tuna Cheek Hand Roll, and Charcoal Grilled Akamutsu Sushi. Guests can enjoy this unique pairing experience for SGD 78, or opt for the trio of bar bites alone for SGD 28. This exclusive collaboration promises a unique experience, showcasing the harmonious relationship between cocktails and Japanese cuisine at its finest. The “Flavours of Japan & Cocktails” menu is priced at SGD 78++ per person, available from 5.30pm till late. Reservations can be made here.
13-14 March: Sushi Fujimoto x One MICHELIN-starred Sushi Kimura from Singapore in Hong Kong
From 13 to 14 March, Sushi Fujimoto will host a unique dining experience in Hong Kong with one MICHELIN-starred Sushi Kimura from Singapore, now temporarily closed in their current location in Singapore. Experience an exclusive omakase collaboration dinner on 13 March (Thursday), and lunch and dinner services on Friday, 14 March, featuring seasonally curated edomae-style delicacies and premium ingredients flown in fresh from Japan. The collaboration promises an unforgettable culinary journey, priced at HK$3,680+10% per guest.
Sushi Kimura, a highly acclaimed One MICHELIN-starred restaurant from Singapore, officially closed its doors in November 2024, with plans to relocate at a later date. With over 28 years of experience, Chef Tomoo Kimura (木村共男) masterfully crafted a culinary legacy rooted in the traditions of Edomae sushi in Singapore, sourcing the freshest ingredients to deliver an unparalleled dining experience.
For further information about Sushi Fujimoto and for any reservation inquiries, please call / WhatsApp 6013-2900 or send an email to sushifujimotohk@gmail.com. Bookings for private dining room are also available, accommodating up to six persons.
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ABOUT SUSHI FUJIMOTO
With a decade of training under sushi maestros Shinji Kanesaka and Takashi Saito, Chef Kenichi Fujimoto brings a deep appreciation for traditional Edomae-style sushi to the city’s high-end dining scene. Located within the vibrant FOCO lifestyle destination, Sushi Fujimoto offers an intimate dining experience with nine seats at the sushi counter and a private dining room for six guests. Fujimoto’s family plays an integral role in supporting his dream, infusing the restaurant with heartfelt warmth and genuine hospitality. At Sushi Fujimoto, every detail is meticulously curated. The emphasis is on purity, with ingredients flown in daily from Japan’s finest catches, ensuring the utmost freshness and the preservation of classical simplicity. Fujimoto’s dedication to quality extends to each individual ingredient, as he meticulously selects and crafts each piece of sushi with precision and expertise. With a focus on seasonality and culinary innovation, Sushi Fujimoto guarantees an unforgettable dining experience that celebrates the artistry and sublime flavours of traditional Edomae sushi.
ABOUT CHEF KENICHI FUJIMOTO
Kenichi Fujimoto is a master sushi chef with over 20 years of experience, celebrated for his passion and expertise. Born and raised in Ibaraki in Tokyo, Chef Fujimoto honed his skills in prestigious sushi restaurants, embracing traditional Edomae-style techniques and philosophies. Trained under renowned sushi masters Shinji Kanesaka and Takashi Saito, he has now brought his culinary artistry to Hong Kong with his first solo venture, where he skillfully blends traditional techniques with contemporary twists to create innovative sushi dishes, all while ensuring a daily arrival of top-quality ingredients from Japan.
Chef Fujimoto’s love for sushi and Japanese culture is evident in every dish he prepares. With a deep appreciation for seasonality, Chef Fujimoto ensures an unforgettable dining experience that reflects his profound knowledge and commitment to the craft of sushi-making.
Restaurant Contact – Sushi Fujimoto
Address: 6/F 48 Cochrane Street, Central, Hong Kong
Opening Hours: Monday-Saturday – 1200pm – 1100pm (closed on Wednesdays and Sundays)
[26th February 2025– Hong Kong] La Terrace by Louise and Trattoria Felino are thrilled to announce their second exclusive collaboration event taking place on 12th March 2025 for one night only, starting from 6pm onwards. Following the tremendous success and a packed full house of their first collaboration event at La Terrace by Louise in September last year, the two restaurants are coming together again, this time at Trattoria Felino, Wan Chai to offer guests an indulgent evening blending rustic Neapolitan flavours with French flair with a completely new menu on showcase.
La Terrace by Louise x Trattoria Felino
Date: Wednesday, 12th March | 6pm onwards
Location: Trattoria Felino, G/F 1-7 Ship St, Wan Chai
La Terrace by Louise x Trattoria Felino Collaboration Menu on 12th March
Experience a blend of French and Italian flavours by Chef Loïc Portalier of La Terrace by Louise and Chef Marcello Scognamiglio of Trattoria Felino at this special collaboration with a total of 12 dishes created exclusively for this event, all 100% different from the first event back in September 2024.
Fried arancini with Hokkaido scallop tartare (HK$68 each)
Goat cheese cannolo with balsamic and figs (HK$48 each)
Bruschetta with bone marrow, garlic, and rosemary (HK$48 each)
Frittatina with bucatini pasta rolls, cheese fondue, and bresaola (HK$68 each)
Hamachi crudo with tomato dressing, oregano, olives and capers (HK$148)
Pork terrine with Dijon mayonnaise and pickles (HK$168)
Ravioli with foie gras and beef consommé (HK$198)
Gnocchetti with frog legs, broccolini, and smoked anchovies (HK$188)
Braised beef cheek with polenta and red wine jus (HK$248)
Turbot served with Jerusalem artichoke and ceps sabayon (HK$298)
Yoghurt ice cream topped with bee pollen, mixed berries, and focaccia tuille (HK$98)
Hazelnut crepe, flambé au grand Marnier (HK$118)
About Trattoria Felino
Trattoria Felino, a culinary tribute to co-founder and Chef Marcello Scognamiglio’s diverse global experiences, offers a cozy setting celebrating Neapolitan and Mediterranean flavors. Inspired by Naples, their menu showcases southern Italian ingredients with modern twists on classics like ‘focaccina nel ruotino’, homemade pasta dishes, and Chef Marcello’s grandmother’s meatball recipe. Guests can enjoy shared plates from seafood to the chef’s signature yellow chicken, alongside a curated selection of cocktails and wines, emphasizing southern Italian varietals.
Introducing La Terrace by Louise – a renewed concept for the ground floor of Louise. Combining 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 LOUISE
Set in a two-story heritage building, JIA Group’s one MICHELIN-starred Louise by Yenn Wong and Chef Julien Royer, helmed by Chef Loic Portalier serves heart-warming French cuisine paired with genuine hospitality. Traditional French food, reimagined.
ABOUT CHEF LOÏC PORTALIER
Visionary chef Loïc Portalier is driven by the belief that a warm welcome sets the stage for an unforgettable dining experience. His culinary journey is characterized by a relentless pursuit of innovation, blending technical expertise with a contemporary twist to create dishes that resonate with guests on a deeper level. Rising through the ranks from Sous Chef at Louise in 2019 under Chef Julien Royer to Head Chef at Claudine from 2021 to 2024, Loïc, at a youthful 28, has honed his culinary craft at acclaimed MICHELIN-starred establishments like Epicure at Le Bristol Paris, Restaurant Paul Bocuse, and Restaurant Le Clos des Cîmes, as well as Belon in Hong Kong. Now leading the kitchen at La Terrace by Louise, the casual sister restaurant of Louise, Loic infuses each creation with contemporary twists and genuine hospitality, ensuring guests are not only welcomed but truly valued.
RESTAURANT INFORMATION
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong (Enter gate closest to Hollywood Road intersection)
3月23至24日，由主廚 Theign Phan 掌舵的香港川菜先駒 Grand Majestic Sichuan 將與首爾江南朝鮮王宮飯店內的 The Great Hong Yuan 聯合舉辦一場別開生面的晚宴，讓客人一次過體驗兩家頂尖餐廳的烹飪精髓。只此一場的晚餐定價每位韓幣 35 萬，集合了一系列令人垂涎的合作菜餚，當中包括以 The Great Hong Yuan 自家製手工麵條、辣芝麻醬和豬肉碎製作而成的擔擔面，以及刺激感官的四川花椒雪糕作為甜品。除此之外，Grand Majestic Sichuan 還將會推出期間限定菜式，如韓牛牛小排配辣椒和花椒汁，以及靈感來自韓式炸雞的火辣四川炸子雞。
CRISTAL ROOM BY ANNE-SOPHIE PIC X SOLBAM
3月23日 | 晚餐於Solbam舉行
米芝蓮一星餐廳 Cristal Room by Anne-Sophie Pic 將與首爾廣受歡迎的米芝蓮一星餐廳 SOLBAM（2024亞洲50最佳餐廳第#65位）於3月23日展開一場獨一無二的跨界合作晚餐。這場非凡的八道菜用餐體驗定價每位韓幣80萬，餐單融合了由主廚 Marc Mantovani主理 Cristal Room by Anne-Sophie Pic 的法式優雅，以及由主廚 Eom Tae-jun 掌舵 SOLBAM 的創新摩登韓國料理。客人可以期待一趟非同凡享的美食之旅，體驗獨特的法國風味與韓國充滿活力的一面融為一體，交織成一首完美的美食交響樂。
ANDO X CRONY X RESTAURANT ALLEN X RESPIRACIÓN
3月23日 | 晚餐於Restaurant Allen舉行
米芝蓮一星餐廳 Ando（2024亞洲50最佳餐廳第#37位）、米芝蓮二星餐廳Crony（2024亞洲50 最佳餐廳第#58位）、米芝蓮二星餐廳Restaurant Allen以及米芝蓮二星Respiración餐廳將於 3 月23日晚上，在位於首爾的Restaurant Allen 合力打造一場別開生面的用餐體驗，為客人帶來驚喜。
<<25th February 2025 – Hong Kong>> In anticipation of the Asia’s 50 Best Restaurants 2025 grand unveil on 25th March, 2025, The Forks & Spoons is thrilled to host a series of culinary events in Seoul, Korea, highlighting its talented restaurant and chef partners. These events will bring together chefs from Hong Kong, Seoul, and beyond, in rare culinary crossovers taking place from 23-24 March ahead of the prestigious award ceremony. This annual celebration is a tribute to culinary excellence and innovation in Asia, uniting top chefs, restaurants, industry leaders, and passionate food lovers from all corners of the region.
GRAND MAJESTIC SICHUAN X THE GREAT HONG YUAN
23-24 March | Dinner at The Great Hong Yuan, Josun Palace, Seoul
Experience the best of both worlds at the collaboration dinner between Grand Majestic Sichuan, the vanguard of glamorous and contemporary Sichuan cuisine in Hong Kong led by Chef Theign Phan, and The Great Hong Yuan inside the glamorous Josun Palace, an authentic Chinese fine dining experience in the heart of Gangnam, Seoul, on 23-24 March for dinner only. Priced at KRW350,000 per guest, the menu features a tantalising array of collaboration dishes from the Dan Dan Noodles crafted with The Great Hong Yuan’s handmade noodles with spicy sesame sauce and pork mince, to the sweet and fragrant Sichuan Peppercorn Ice Cream dessert. Grand Majestic Sichuan is set to showcase exclusive dishes such as Hanwoo Beef Short Rib slices swimming in a sea of chillis and Sichuan peppercorns, and Sichuan Fried Chicken, a fun and fiery take on Korean Fried Chicken.
CRISTAL ROOM BY ANNE-SOPHIE PIC X SOLBAM
23 March only | Dinner at Solbam, Seoul
One MICHELIN-starred Cristal Room by Anne-Sophie Pic will embark on a unique culinary crossover with the highly acclaimed One MICHELIN-starred SOLBAM (#65 on Asia’s 50 Best Restaurants 2024) in Seoul, taking place on 23 March for dinner only. This exceptional 8-course dining experience, priced at KRW700,000 per guest, brings together the French elegance of Cristal Room by Anne-Sophie Pic headed by Chef Marc Mantovani, and the innovative contemporary Korean cuisine of SOLBAM led by Chef Eom Tae-jun. Guests can expect a culinary journey like no other, where the iconic flavours of France and the vibrant tastes of Korea merge in a symphony of exquisite dishes.
ANDO X CRONY X RESTAURANT ALLEN X RESPIRACIÓN
23 March only | Dinner at Restaurant Allen, Seoul
One MICHELIN-starred Ando (#37 on Asia’s 50 Best Restaurants 2024), Two MICHELIN-starred Crony (#58 on Asia’s 50 Best Restaurants 2024), Two MICHELIN-starred Restaurant Allen, and Two MICHELIN-starred Respiración are set to unite for a remarkable dining experience on the evening of 23 March only in Restaurant Allen, Seoul.
Priced at KRW900,000 per guest, the special 11-course collaboration menu will be a celebration of diverse culinary traditions, showcasing the talent of visionary chefs. Ando, led by Argentinian-born Chef Agustin Balbi from Hong Kong, blends his European roots with Japanese influences, focusing on seasonal and sustainable gastronomy. Crony, situated in Tokyo under Chef Michihiro Haruta, invites guests to a minimalist dining experience with a focus on originality and simplicity in cuisine. Seoul’s Restaurant Allen, under the guidance of Chef Allen Suh, presents contemporary cuisine with a refined touch, celebrating local seasonal ingredients. Finally, Respiración in Kanazawa, with a unique concept helmed by a trio of childhood friends turned chefs, offers modern Spanish dishes using local Ishikawa ingredients. Together, these restaurants promise an extraordinary culinary journey on this special evening.
LEELA X BORN & BRED
24 March only | Lunch at Born & Bred, Seoul
MICHELIN-recommended Leela from Hong Kong, the contemporary Indian restaurant led by Chef Manav Tuli in Hong Kong, is set to join forces with MICHELIN recommended Hanwoo beef specialist, the very hot & trendy Born & Bred (#64 on Asia’s 50 Best Restaurants 2024) for an extraordinary lunch experience packed with flavour and BEEF on 24 March in Seoul.
The 15-dish menu, priced at KRW350,000 per guest, showcases a delightful pairing of Indian and Korean flavours, both renowned for their bold and vibrant profiles. From the savoury Galbi Tang with Morel Dumpling to the exotic Fish Skin Chaat, the menu is a culinary exploration of unique taste pairings. Guests will be treated to innovative dishes like Mini Raaj Kachori with Cucumber Kimchee and Sweet Green Chilli Bugak with Yukhoe (beef tartare). The experience culminates with delightful desserts such as Pistachio Kulfi with Dangmyeon Falooda and the traditional Indian Chai Tea.
JONATHAN SOUKDEO (ROSEWOOD HONG KONG) X JUSTIN LEE (JL DESSERT BAR)
24 March | Afternoon Dessert Party at JL Dessert Bar, Seoul
On 24 March, indulge in a collaboration between two pastry talents of Asia, Chef Jonathan Soukdeo, Executive Pastry Chef of Rosewood Hong Kong, and Chef Justin Lee of JL Dessert Bar in Seoul. Together they have curated a special afternoon dessert party menu, priced at KRW150,000 per person, featuring sweet and savoury delights including two amuse-bouche, four individual desserts, and four petite fours, alongside special cocktails by Pine & Co, one of Seoul’s newest speakeasies ranked #50 on Asia’s 50 Best Bars list.
With Chef Jonathan Soukdeo’s expertise in crafting artful cakes and seasonal creations at Butterfly Patisserie and The Butterfly Room in Hong Kong, and Chef Justin Lee’s pioneering vision at JL Dessert Bar, where dessert-making is elevated to an art form, pastry lovers are in for a treat.
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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 Phuket. For further enquiries, feel free to shoot us an email at wassup@theforksandspoons.com.
《2025年2月24日，香港》位於香港心臟地段大館中央裁判司署榮獲香港澳門米芝蓮指南推介的 PRINCE AND THE PEACOCK延續其充滿活力的美食之旅，於二月至四月推出由主廚 Palash Mitra 主理的孟加拉納瓦布限定菜單 (The Nawabs of Bengal)，僅於星期一至星期三晚餐時段供應。孟加拉納瓦布在18世紀和19世紀以其豐盛的盛宴及精緻的美食聞名，而全新的限定菜單特別向孟加拉納瓦布的烹飪傳統致敬。菜單將莫格萊貴族與孟加拉工匠和知識分子的非凡文化相配合，將精緻的美食與當地豐富的食材及農產品融為一體。每道菜都體現了納瓦布美食的豐富香料、慢煮技術和巧妙的擺盤。
客人可以品嚐一系列豐盛的菜式，以慶祝孟加拉納瓦布人及他們對美食的貢獻，體現印度烹飪歷史的重要部分。從芳香四溢的咖喱鷹嘴豆Ghugni到美味的雞肉手抓飯 Morog Pulao 搭配孟加拉式蒸蝦Bhapa Chingri，每道菜都敘述了納瓦布烹飪的故事。 Prince and the Peacock將納瓦布烹飪傳統帶到香港，邀請客人踏上超越時光的美食之旅，在每一道菜中品嚐宮廷美食的卓越品質。客人亦可選擇以每位港幣 $748元的享用全套嚐味餐單包括以下全部菜式，或按以下所述的單點價格選擇個別菜式。「孟加拉納瓦布」限定餐單如下：
Prince and the Peacock 主打高級而正宗的印度美食，展現出該領域一個嶄新的時代，在傳統與創新之間取得了完美的平衡。餐廳的營業時間為每日的晚上6時起。查詢及訂座，請電郵至 reservations@princeandthepeacock.com 或致電 +852 2154 6104 或按此預訂孟加拉納瓦布美食體驗。
作為大館中央裁判司署活化計劃第二階段，Black Sheep 創辦人 Syed Asim Hussain 與總廚 Palash Mitra 為 Prince and the Peacock 揭幕，探尋歷史上的料理經典，將光輝燦爛的風光重現人間。總廚 Palash 從王室饗宴汲取靈感，透過菜餚復興印度史上的宏偉餐桌，從食材、技藝、食器以至隨後延伸的傳說，引領饕客穿越黃金時代，踏上多元旅程，每一步都在展露 Black Sheep 以美食說故事的熱忱。
<<24th February 2025 – Hong Kong >> MICHELIN-recommended Prince and the Peacock, located in the heart of Hong Kong in Tai Kwun’s Central Magistracy, continues its exploration of Indian royal cuisine with the launch of The Nawabs of Bengal menu by Chef Palash Mitra and team serving from February to mid April 2025, available Monday to Wednesday for dinner only. This exclusive menu pays homage to the culinary heritage of the Nawabs of Bengal, known for their opulent feasts and exquisite cuisine during the 18th and 19th centuries.
The menu draws inspiration from the remarkable cultural pairing between Mughlai aristocrats and Bengali artisans and intellectuals, blending courtly sophistication with the rich local pantry of ingredients and produce. Each dish is a testament to the rich tapestry of spices, slow-cooking techniques and artful presentation that characterize Nawabi cuisine.
Guests can savour a sumptuous selection of dishes celebrating the Nawabs of Bengal and their contributions to gastronomy, preserving an essential part of Indian culinary history. From the aromatic Ghugni to the flavourful Morog Pulao with Bhapa Chingri, each offering tells a story of the Nawabs’ approach to cooking. By bringing the Nawabi culinary traditions to life at Prince and the Peacock, guests are invited to embark on a gastronomic journey that transcends time, with a taste of royal excellence on every plate.
Guests may also choose to order the full selection of specials priced at HK$748 per guest, or individual selections for à la carte pricing as stated below. “The Nawabs of Bengal” Exclusive Menu includes:
Ghugni (HK$78) – Sweet shop-style Bengal gram served with crispy rice flakes, spiced cucumber and Bengali garam masala.
Bhaja Maach (HK$128) – Pan-fried barramundi belly with Kasundi mustard chutney, a traditional breakfast dish.
Morog Pulao (HK$268) – Dhaka-style chicken pulao with potatoes, basmati rice, saffron and fresh green chillies. A celebratory dish for weddings and special occasions.
Bhapa Chingri (HK$288) – Steamed freshwater flower prawns with coconut and ground mustard. Traditionally, this dish is a quick steam or braise that is best enjoyed with rice or a pulao.
Haser Kaliya (HK$278) – Inspired by Chef Palash’s fondness for local roast goose, this interpretation of the Sylheti specialty features tandoor-cooked goose seekh kababs simmered in goose stock with fried onions, cashew cream and mint.
Kumro Chechki (HK$128) – Seasonal pumpkin braised with ginger, crushed peanuts, Bengali five spice and garam masala — delicious with a Dhakai porotta.
Dhakai Porotta (HK$48) – Layered wheat flatbread from Dhaka, griddle-cooked until light and flaky.
Roshmalai, Jaggery Gelato & Rice Kheer (HK$158) – An assortment of sweets including twice-cooked milk dumplings, Chef Palash’s Bengal palm sap jaggery-flavoured gelato and sweet, slow-cooked basmati rice.
Prince and the Peacock heralds a fresh era in the realm of elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. The restaurant is currently open Monday through Sunday for dinner from 6pm onwards. Reservations can be made via email (reservations@princeandthepeacock.com) or by calling +852 2154 6104. Bookings for The Nawabs of Bengal can be made at HERE.
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RESTAURANT INFORMATION
Address – 1/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong
As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.
ABOUT CHEF PALASH MITRA
Leading the kitchen brigade at Prince and the Peacock is Chef Palash Mitra, a maestro of Indian cuisine. With roots deeply embedded in the flavours of Bengal and Gujarat, Chef Palash’s expertise shines through in each dish, weaving together narratives of tradition and innovation. His illustrious culinary journey – from renowned establishments in London to the acclaimed one MICHELIN-starred New Punjab Club – has culminated in the grandeur of Prince and the Peacock, where he masterfully crafts dishes that elevate Indian dining to new heights.
ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 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.
多位香港名廚及調酒師將攜手炮製別具一格的炸雞菜式，包括米芝蓮一星和黑珍珠一鑽餐廳彤福軒的主廚李志偉、米芝蓮一星和黑珍珠一鑽餐廳CHAAT的主廚Gaurav Kuthari，以及米芝蓮一星餐廳Neighborhood的老闆兼主廚黎子安（David Lai）（2024年亞洲50最佳餐廳排名第16名）。另外，榮獲2024年亞洲50最佳酒吧第一名的 Bar Leon e的 Lorenzo Antinori 及 Susan Jung 亦加入陣容，以表揚多元化的烹飪人才及美食。客人可以享用五種創意炸雞菜式，搭配誘人的配菜，伴以來自 Bar Leone、Bollinger Champagne和VOSS Water的精選雞尾酒和非酒精飲品。
3月21日至22日，香港瑰麗酒店的DarkSide 酒吧將與廣受好評位於美國新奧爾良的酒吧 Jewel of the South攜手推出限定雞尾酒單。Jewel of the South位列2024年全球最佳50大酒吧第34位，酒吧特別向新奧爾良文化和南方雞尾酒先驅聯合創辦人Chris Hannah的精湛雞尾酒技藝致敬。於3月21日至22日晚上8時30分至晚上11時，客人可以一邊沉浸於DarkSide的氛圍，一邊細味限定雞尾酒。限定雞尾酒價錢為HK$190+10%。
3月19日至21日，香港瑰麗酒店的巴黎小酒館澄雲將與倫敦瑰麗酒店的The Pie Room呈獻聯乘活動，提供豐盛的套餐，當中包括英國最具標誌性的菜餚。客人將可享受由The Pie Room餡餅糕點主廚Nokx Majozi親手製作的正宗經典餡餅，彰顯全球瑰麗酒店多元化的烹飪傳統，令人難以抗拒。主廚Nokx及其團隊將於三個晚上推出五款限定菜式，包括經典蘇格蘭蛋配法式芹菜根蛋黃醬（HK$188）、英式肉餡餅派配藍芝士及胡椒（HK$298）、太妃糖布甸配焦糖醬和雲呢拿雪糕（HK$128）等。客人可以按此預訂聯乘晚宴。
