For high resolution images of RW Front Row, please click here to download

<<20 February 2025– Hong Kong>> Rosewood Hong Kong is proud to present a new reiteration of Rosewood Front Row in celebration of its upcoming sixth anniversary in March. The hotel will host a total of eight culinary collaborations and events to commemorate six years of unrivalled gastronomy, refined beverage crafting, and world-class hospitality.

ROSEWOOD FRONT ROW: RESTAURANT COLLABORATIONS & SPECIAL EVENTS

In honour of its sixth-year anniversary, Rosewood Hong Kong invites guests to take a ‘front row’ seat for a series of gastronomic celebrations. Featuring a stellar line-up of renowned chefs and culinary experts, this exceptional journey introduces diners to a diverse array of flavours from around the globe – a showcase of true creativity and talent.

12-14 MARCH: THE BUTTERFLY ROOM X BUTTERFLY PATISSERIE X CHEF SAIKO IZAWA FROM ROSEWOOD SÃO PAULO

Rosewood Hong Kong’s iconic The Butterfly Room and Butterfly Patisserie will join forces with acclaimed Chef Saiko Izawa, Executive Pastry Chef of Rosewood São Paulo and named Latin America’s Best Pastry Chef 2017. Together, they will unveil a unique collection of afternoon tea specials and an exclusive cake creation from 12-14 March, including:

• “Guaca” – a ginger coriander sorbet with avocado cream and tuille
• Fraisier with Mate Matcha – featuring inverted puff pastry with ganache montée de era mate and fresh strawberries
• Sakura Blossom Cake – The ingredients are representative of Chef Saiko’s personal journey: The top layer is a silky-smooth cream cheese mousse made with pink guava pulp. The pink color resembles a typical spring scenery in Japan, with cherry trees in full bloom. The taste of pink guava is a nod to the distinctive exotic flavours of Brazil where Chef Saiko resides. In the center of the creamy mousse, a luscious layer of guava paste awaits the palate for an explosion of tropical, fruity flavours. For the base, a matcha and pistachio sponge cake in a vibrant green color represents new growth and is referential to Chef Saiko’s Japanese heritage. On top of the cake is a layer of lightly salted gelatin with real Sakura flowers preserved in Japan. This special cake will be priced at HK$688 for a 15cm whole cake and HK$98 for a pastries size. Pre-orders will be available on 24 February at here.

14-15- MARCH: FRIED CHICKEN GALA 2025 EDITION – HONG KONG
Continuing their successful launch of the Fried Chicken Gala 2024 in Singapore, renowned food critics Susan Jung and Evelyn Chen are set to host the Fried Chicken Gala 2025 Edition – Hong Kong inside Rosewood Hong Kong’s ‘Botanical Kitchen’ event space on 14 & 15 March for dinner.

The event will feature a lineup of distinguished Hong Kong chefs and bartenders including Chef Li Chi Wai from one MICHELIN-starred and one DIAMOND-recognised The Legacy House, Chef Gaurav Kuthari from one MICHELIN-starred and one DIAMOND-recognised CHAAT, and Chef David Lai from one MICHELIN-starred Neighbourhood (#16 on Asia’s 50 Best Restaurants 2024). Joining them will be Lorenzo Antinori from Bar Leone, crowned #1 on Asia’s 50 Best Bars 2024, and Susan Jung, celebrating diverse culinary talents under one roof. Guests can anticipate an array of five creative fried chicken dishes paired with tantalising sides, complemented by a selection of special cocktails and non-alcoholic drinks from Bar Leone, Bollinger Champagne and VOSS Water.

This special event is priced at HK1980 + 10% per guest. Guests can make reservations HERE.

18 – 19 MARCH: CHAAT X HANSIK GOO

CHAAT and modern Korean restaurant Hansik Goo are teaming up for a rare dining experience on 18-19 March, offering a collaborative dinner menu comprised of 13 unique dishes by Chefs Gaurav Kuthari and Chef Park Seung-Hun. Both esteemed establishments, holding One Diamond and One MICHELIN Star respectively, will present an enticing blend of Indian and Korean flavours, showcased in the following dishes:

• Pani Puri with Shima Aji & Sour Soy Sauce
• Korean Beef Tartare Samosa with Gochujang
• Tandoori King Crab with Pinenut Sauce, Kristal Caviar, Poached Egg
• Tandoori Local Black Perch with Gochujang, White Kimchi
• Tandoori Chicken Roulade, Black Garlic Sauce
• Tandoori Hanwoo Beef Ssam
• Lamb Nargisi Kofta with Curry Sauce
• Dried Daikon Pulao

The menu concludes on an exquisitely sweet note with desserts such as Korean Mandarin Sorbet with Indian Alphonso mango and Masala Chai BingSu with red bean paste, mochi, and Korean shaved milk ice cream. This special event is priced at HK$1,588 + 10% per guest. Guests can make reservations HERE.

20 MARCH: THE LEGACY HOUSE X THEVAR

Exclusively for dinner seatings on 20 March, The Legacy House at Rosewood Hong Kong is welcoming two MICHELIN-starred restaurant Thevar from Singapore for an exclusive collaboration, melding Indian spices into traditional Chinese dishes for a one-night-only dining experience. Led by Chef Mano Thevar, Thevar is known for its innovative takes on classic Indian flavours. Guests can feast on special crossover creations such as:

• Goan Spice Xiao Long Bao
• Crispy Amadai and Sea Cucumber with Madras Curry
• Rasam Hot & Sour Soup
• Lobster Venn Ponggal with XO Sauce Wok-Fried Lobster
• Wagyu Keema Mapo Tofu with Scallion Pancake
• Roast Duck Biryani in Lotus Leaf

The culinary journey of Indian and Chinese fusion culminates in desserts such as Sweet Corn Rasmalai by Thevar and Red Bean Tangerine Molten Pastry by The Legacy House.

This special event is priced at HK$1,880 + 10% per guest. Guests can make reservations HERE.

21 – 22 MARCH: DARKSIDE x JEWEL OF THE SOUTH

In celebration of Rosewood Hong Kong’s sixth anniversary, DarkSide bar will be hosting a collaboration with the acclaimed Jewel of the South, ranked #34 on the World’s 50 Best Bars 2024 list. The bar is a tribute to New Orleans culture and the exquisite cocktail skills of Southern cocktail pioneer co-founder Chris Hannah. From 21-22 March, between 8:30 p.m. to 11 p.m., guests can enjoy five special cocktails by Jewel of the South and  immerse themselves in the heady and enchanting world of the Jewel of the South, exclusively at DarkSide. All special cocktails are priced at HK$190 + 10%.

25 MARCH: THE BUTTERFLY ROOM X PIERRE GAGNAIRE

On 25 March, for one special day only, The Butterfly Room will join forces with world-renowned Chef Pierre Gagnaire for an extraordinary afternoon tea venture. Known for his groundbreaking and artistic approach to cuisine, Pierre Gagnaire is one of the leading figures in contemporary French gastronomy. He is currently the head chef and owner of the eponymous three MICHELIN-starred Pierre Gagnaire restaurant in Paris, as well as numerous other acclaimed establishments around the world.

For this rare occasion, guests can look forward to savouring four delectable savoury canapés crafted by Chef Gagnaire himself during their afternoon tea experience at The Butterfly Room. This special Afternoon Tea event is priced at HK568 + 10%, with additional HK$218 + 10% per glass of champagne per guest. Guests can make reservations HERE.

19-21 MARCH: MARMO BISTRO X THE PIE ROOM, ROSEWOOD HONG KONG

Parisian bistro inspired Marmo Bistro at Rosewood Hong Kong is thrilled to be hosting The Pie Room from Rosewood London, with a hearty set menu highlighting one of Britain’s most iconic dishes, from 19 to 21 March. This exciting collaboration will captivate diners with the authentic and irresistible flavours of traditional pies by Head Pie Maker Nokx Majozi, offering a unique dining experience that celebrates Rosewood’s diverse culinary legacy worldwide. Chef Nokx and team will be showcasing five dinner specials on the three nights including a classic Scotch Egg with Celeriac Remoulade (HK$188), Braised Beef Steak Pie with Blue Cheese and Peppercorn (HK$298), Sticky Toffee Pudding with Caramel Sauce and Vanilla Ice-Cream (HK$128) and more.

Guests can make reservations HERE.

For more information or reservations for Rosewood Hong Kong’s special events, please visit the official website for further details.

<<ENDS>>

About Rosewood Hong Kong

The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s 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 #RWFrontRow

萬眾期待的 Roganic以全新分享菜單展現 Simon Rogan 的可持續理念及全方位餐飲哲學，為客人帶來輕鬆且價錢相宜的高級用餐體驗

 請按此下載高解象度Roganic Hong Kong照片

《2025年2月19日 – 香港》榮獲米芝蓮一星及米芝蓮綠星殊榮的 ROGANIC HONG KONG，由英國名廚 Simon Rogan MBE 創立，憑著創新的烹飪方式，以及城市中從農場到餐桌的理念而聞名。全新的Roganic Hong Kong經已於香港銅鑼灣利園一期402-403號舖重新試業。

在行政總廚 Oli Marlow、主廚 Adam Catterall 和高級副主廚 Mark Catchpole 的領導下，Roganic Hong Kong 將與 Simon Rogan 餐飲集團的專家團隊包括 Graeme Cumine（米芝蓮三星L’Enclume 餐廳經理）和 Valentin Mouillard（UMBEL餐飲集團首席侍酒師），一起展開一趟激動人心的旅程，透過無與倫比的服務和卓越的餐飲計劃提升客人的用餐體驗。配合餐廳經理 Antonio Mereu 和初級助理經理 Priscilla Tam 等現有本地團隊的親切招待，客人可以體驗Roganic溫暖而熱情的氛圍，無論是新、舊顧客，都必定能感受到團隊的熱情。

Simon Rogan 於Umbel 餐飲集團旗下的餐廳遍佈英國、馬爾他、香港和泰國普吉島，目前囊括十顆米芝蓮星及兩顆米芝蓮綠星，為英國和愛爾蘭地區累積最多米芝蓮星的餐廳。Roganic Hong Kong 不斷致力於創新、可持續發展的美食，將當地食材與摩登英國風格融為一體，同時於餐廳的菜單和設計中秉承零浪費的原則。

ROGANIC HONG KONG – 全新分享餐單

Roganic 擺脫了傳統嚐味餐單 (tasting menu) 的規範，秉承Simon Rogan 的理念讓客人可以靈活地從套餐主菜部份選擇美食一同享用。這新的模式讓客人可以更輕鬆自在的分享美食，在用餐過程中享有更多選擇，並且能滿足不同客人的開支預算。

Roganic Hong Kong 全新餐單遵循零浪費的原則，旨在充分利用食材的每個部分烹調美食；同時秉承名廚Simon Rogan致力從當地有機農場採購時令優質食材的理念。有見及此，廚師Adam和Mark會定期拜訪本地生產商與他們建立良好關係，並透過參與各式各樣的培訓，確保對採購過程有充份了解。

全新餐單將繼續展現 Simon Rogan 的獨特風格，所有菜式均來自前所未見的食譜。

晚市有肉食及素食餐單以供選擇，分別提供四款小食、四款分享主菜式、三款甜品和三款甜食，定價每位港幣$1,280 +10% 服務費。創意十足的全新菜式包括舞茸慕斯、和牛牛舌、醃鴻喜菇配野蒜油；紫蘇葉和煤油醃南投番茄配發酵開心果和冬筍；醃海南鯖魚配紅菜頭、山楂和蒔蘿；五味熟成石斑魚配白龍王粟米、烤骨和海苔牛油；以及Roganic 窩夫配來本地有心機有機農場的無花果及新鮮乳酪。餐廳亦可因應客人要求提供素食和純素餐單。

定價每位港幣$520 +10% 服務費的午市餐單提供兩款小食、三款分享菜式和兩款甜品，想額外享用更多菜式只需每道另加港幣$100。特式美食包括北海道帶子配烤甜豆和豆殼湯；以及百花蜂蜜烤乾式熟成廣東鴨配醃核桃燉鴨腿等。最後一道溫熱的時令甜品 61% 朱古力、洋薊和麥芽更是讓人回味無窮。所有餐單均可另外加添 Westcombe 芝士配梳打麵包（港幣$ 100）、澳洲 Manjimup 松露（港幣 $200）以及Simon Rogan 獨有的 Petrossian 魚子醬（港幣$ 250），讓你的用餐體驗更奢華。

查閱午市及晚市菜單，請瀏覽Roganic Hong Kong網頁。

ROGANIC HONG KONG 全新設計概念 – 節約、回收及重新利用

Roganic Hong Kong 的全新室內設計概念由本地獲獎無數的室內設計公司 Atelier E主理，完全乎合了Simon Rogan 的品牌哲學。餐廳的室內設計秉承「重用、回收、重新利用」的原則，每個細節均展現出Simon Rogan對零浪費和可持續法展的承諾。設計專注於使用本地可持續物料打造獨一無二的氛圍，為顧客提供舒適且富意義的用餐體驗。

為此，Roganic Hong Kong與 HKTimberbank 合作，於餐廳到處擺放因颱風、城市發展或樹木老化回收而來的升級再造木材，以免它們最終被棄置到堆填區。從正門的面板到餐廳中心標誌性的大樹展品，以至每一張餐桌和私人貴賓室，到處都是由再生木材製作而成的家具和裝飾，優雅地編織著一個又一個關於頑強生命力和重生的故事，每一件擺設都承載著一個獨特的歷史故事。

設計簡約的吧台是本地藝術家 Eunis Cheung 的畫布，她採用石頭和蠔殼等回收物料創造出令人驚嘆的油漆飾面。地板則是由悉心打碎後重塑的大理石碎片拼接而成，色彩絢麗奪目。除此以外，餐廳還利用回收而來的布料把舊店的椅子進行翻新，賦予它們新的生命。

Roganic Hong Kong升級餐飲體驗 (Beverage Program)

Roganic 的餐飲項目由 Valentin Mouillard（UMBEL集團首席侍酒師）和初級助理經理 Priscilla Tam 主理。他們與團隊一同製作了一份符合餐廳理念的全新酒單，向多位尊重大自然和環境的釀酒師致敬，並主打一系列小規模生產的特色佳釀。團隊按照佳釀的風格而非產區來整理酒單，讓客人更容易找到自己喜歡的葡萄酒。全新酒單同樣以分享為主題，供應一系列大瓶裝及雙瓶裝選擇，為客人提升用餐體驗。

Roganic的三款全新葡萄酒配對旨在為客人推薦鮮為人知的葡萄產區和品種，讓客人有機會品嚐到香港不易找到的葡萄酒。

入門版配對 – 三杯HK$400 / 五杯HK$700

特色配對 – 三杯HK$600 / 五杯HK$1,000

精選配對 – 三杯HK$1,200 / 五杯 HK$1,900

非酒精餐飲配對 – 三杯HK$228 / 五杯HK$380

全新推出的雞尾酒和非酒精飲品菜單同樣秉承了Simon Rogan擅用食材所有部份的理念，由主廚Adam與團隊合作將主菜單中食材的副產品融入餐飲製作當中。例如，團隊採用來自龍蝦菜式的番茄皮浸泡正山小種康普茶，調配成為帶有番茄味道的煙燻康普茶，再將之用作搭配龍蝦菜式。康普茶的口味與龍蝦的鮮味形成強烈對比，並與玫瑰果的花果香配搭得相得益彰。

除此之外，侍酒師 Titouan 亦特別為全新的蘑菇菜式挑選了由釀酒師 Jerome Bretaudeau 釀製的 Maceration。Bretaudeau 近日被《法國葡萄酒雜誌》評選為法國最佳釀酒師，其酒莊距離他們的家鄉僅 30 分鐘路程。在釀製過程中，Bretaudeau將葡萄皮和果汁一同放入混凝土罐中存放三週，從而釀造出品質卓越的灰比諾葡萄酒。這款「橙色的」佳釀與蘑菇粥的味道以及蛋黃的口感完美配搭；而葡萄酒的芳香則與菜式中的味噌互相呼應。

Simon Rogan的話

Simon Rogan稱：「自從於 2011 年在Marylebone開設了第一間 Roganic 快閃店後，Roganic多年來不斷發展，引領著摩登餐飲文化的潮流。進駐香港五年後，我們非常高興能夠在這個美麗的城市重新推出Roganic，為客人帶來令人興奮的嶄新餐飲體驗。為此，我們的團隊不斷努力，致力為餐廳自 2019 年開幕以來一直支持我們的忠實擁躉重整新店。我們急不及待於2月15日與大家再次見面，於利園一期帶來獨一無二的全新餐飲體驗。」

HKTimberbank 創辦人Ricci Wong 的話

香港木庫 (HKTimberbank) 創辦人Ricci Wong表示：「六年前，超強颱風「山竹」吹倒了香港6萬多棵樹，促使了香港木庫 (HKTimberbank) 的成立。我們的使命是從垃圾堆填區中拯救樹木，並將它們轉化為漂亮的木製家具、藝術品和建築材料。非常高興 Roganic 亦抱持著同樣的價值觀，與我們一同賦予木材第二次生命。希望 Roganic 的每位客人都能夠藉此感受到與大自然的聯繫。」

Roganic Hong Kong 現已開始接受訂座，詳情請按此。現時，Roganic於星期三至星期日，午餐及晚餐時段開放。

《完》

關於 ROGANIC HONG KONG

位於香港銅鑼灣的米芝蓮一星及綠星餐廳Roganic Hong Kong於2019年開業，以其「從農場到餐桌」的英式美食和可持續餐飲理念而聞名。餐廳開業僅十個月便獲得第一顆米芝蓮星，於2021年首次獲得米芝蓮綠星殊榮，印證了其對永續發展和生態意識的烹飪實踐及奉獻精神。全新的Roganic Hong Kong於2025年2月15日於香港銅鑼灣利園一期重新開業，以全新面貌登場。在行政總廚Oli Marlow、主廚Adam Catterall和高級副主廚 Mark Catchpole的領導下，Roganic Hong Kong將繼續帶領客人展開一趟激動人心的餐飲旅程。

餐廳資料

地址: 香港利園一期402-403號

電郵: reservations@roganic.com.hk

電話: +852-2817-8383

Facebook- www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

座位數目: 主餐廳 – 44個座位; 私人包廂 – 10個座位

The highly anticipated re-launch of Roganic introduces Simon Rogan’s new, all-encompassing gastronomic vision, which features a sharing menu approach that ensures a relaxed, accessible, yet elevated dining experience while staying true to its sustainable ethos

For high resolution images, please click HERE to download 

<<19^th February 2025 – Hong Kong>> One MICHELIN-starred and MICHELIN Green-starred Roganic Hong Kong, celebrated for its innovative, city-centric farm-to-table approach by British chef Simon Rogan MBE, is thrilled to announce its reopening with a brand-new Roganic Hong Kong at Shop 402-403, Lee Garden One, 33 Hysan Avenue, Causeway Bay from 15^th February, 2025. Simon Rogan currently holds a total of 10 MICHELIN stars and 2 MICHELIN Green stars across the Umbel Restaurants Group for his restaurants around the world including England, Malta, Hong Kong and Phuket Thailand, the most MICHELIN-stars accumulated in the UK and Ireland region.

Under the leadership of Executive Chef Oli Marlow, Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole, Roganic Hong Kong will unveil an exciting chapter alongside a team of experts from the Simon Rogan restaurant group, including Graeme Cumine (Restaurant Manager of Three MICHELIN-starred L’Enclume) and Valentin Mouillard (Head Group Sommelier of UMBEL Restaurants), elevating the dining experience with unparalleled service standards and an exceptional drinks programme. Together working closely with existing team members including Restaurant Manager, Antonio Mereu and Junior Assistant Manager, Priscilla Tam, guests can expect a warm and welcoming atmosphere, catering to both returning patrons and newcomers alike.

Roganic Hong Kong continues its commitment to innovative, sustainable gastronomy by blending local ingredients with modern British flair, embracing zero-waste principles in its cuisine and design.

Roganic Hong Kong – The New Sharing Set Menu Format

Roganic steps away from the traditional fixed tasting menu, with Simon Rogan’s vision giving guests the flexibility of selecting dishes from a sharing main course section of the set menu. This new format offers a more approachable experience with sharing dishes, allowing guests greater choice in their dining journey and the opportunity to cater for a range of budgets.

The new menu at Roganic Hong Kong is founded on zero-waste principles, aiming to utilise every part of each ingredient. Chef Simon Rogan’s commitment to seasonal, and premium ingredients is evident, with a focus on sourcing from local, organic farms wherever possible. Chefs Adam and Mark foster strong relationships with regional producers through regular visits and educational sessions, ensuring a deep connection to the sourcing process.

The new menus will showcase a unique style, never-before-seen recipes with 100% all new dishes, true to Simon’s core ethos. The dinner menu, available in both regular and vegetarian options, offers four snacks, four choices of main dishes, three desserts, and three sweet treats, priced at HK$1,280 + 10% service charge per guest. Experience creative dishes such as Maitake mousse, Wagyu ox tongue, pickled shemeji, ramson oil, Nantau Tomatoes in Perilla and Coal oil with fermented pistachio and winter shoots, Cured Mackerel from Hainan with beetroots, hawthorn and dill, Aged Grouper in Five Flavours with white dragon sweetcorn, roasted bone and seaweed butter, and Roganic Waffles with Zen Organic Farm figs and fresh yoghurt. Vegetarian and vegan menus are available upon request.

The lunch menu, priced at HK$520 + 10% service charge per guest, features two snacks, three sharing dishes, and two desserts, with every additional dish priced at HK$100 per person. Enjoy dishes such as Hokkaido Scallop with grilled Oscar peas and pea shell dashi, and Dry Aged Guangdong Duck roasted in 100 Flower honey and braised leg with pickled walnut, all followed by seasonal desserts such as Warm 61% Conspiracy Chocolate, Artichoke and Malt and more.

Enhance the dining experience with optional supplements available for all menus, including Westcombe Cheese with Soda Bread (HK$100), Australia Manjimup Truffle (HK$200), and Simon Rogan’s distinctive blend of Petrossian Caviar (HK$250).

To view the full lunch and dinner sample menus, please visit Roganic Hong Kong’s website.

The New Restaurant Design Concept – Reduce, Reuse, and Recycle

Roganic Hong Kong’s new interior concept, designed by award-winning local interior design firm Atelier E, follows the Rogan ethos.

Remaining faithful to the ethos of “Reuse, Recycle, Repurpose,” the new design emphasises Simon’s approach to zero waste and sustainability, in every detail. With a focus on locally sourced and sustainable materials, the restaurant’s ambiance is thoughtfully crafted for a welcoming and meaningful dining experience.

Collaborating with HKTimberbank, Roganic Hong Kong showcases upcycled wood from locally felled trees, salvaged from typhoons, urban development, or old age to prevent them from ending up in landfills. The reclaimed wood is featured throughout the restaurant, gracefully weaving a tale of resilience and renewal from the entrance panel to the iconic center tree-piece of the restaurant, as well as the tables and private VIP room, each piece carrying a unique history.

The minimalist bar counter serves as a canvas for local artist Eunis Cheung, who employs recycled materials such as stone and oyster shells to create a stunning and sustainable paint finish. The flooring has been assembled from skilfully broken and reshaped marble pieces, in a vibrant array of colours. Additionally, the restaurant breathes new life into chairs from its previous establishment by refurbishing them with upcycled fabric.

Roganic Hong Kong’s Elevated Drinks Program

Roganic Team’s beverage program is led by Valentin Mouillard (Head Group Sommelier of UMBEL RESTAURANTS) and Junior Assistant Manager, Priscilla Tam. Together with the team, they have crafted a brand-new wine list that aligns with the restaurant’s ethos, featuring winemakers who respect nature and the environment, produce on a small scale, and offer something unique. The beverage team has organised the wine list by style rather than region, making it easier for guests to discover what they love.

The new wine list is also centred around sharing, and in keeping with this theme, there are new selection of larger bottles, magnums, and beyond and is designed to enhance your dining experience.

For wine and Roganic’s renowned non-alcoholic pairings, the new 3-tiered wine pairing program aims to introduce lesser-known regions and grape varieties, giving guests the opportunity to taste wines that are not typically represented in Hong Kong.

Entry Level – 3 glasses at HK$400 / 5 glasses at HK$700

Signature Pairing – 3 glasses at HK$600 / 5 glasses at HK$1,000

Select Pairing – 3 glasses at HK$1,200 / 5 glasses at HK$1,900

Non Alcoholic Pairing – 3 glasses at HK$228 / 5 glasses at HK$380

In the new selection of cocktails and non-alcoholic drinks, the team embraces Simon’s philosophy of utilising all produce. Working closely with Head Chef Adam and team to incorporate by-products from the menu ingredients, which would otherwise go to compost. Examples include, a lapsang souchong kombucha infused with tomato skin from one of the dishes to complement the lobster dish. This results in a smoky kombucha with notes of tomatoes, contrasting with the richness of the lobster and matching the fruity floral character of the rosehip.

For the Mushroom dish, new Sommelier, Titouan Jounier selected the Maceration from Jerome Bretaudeau, a winemaker they admire. Recently elected the best winemaker in France by La Revue des Vins de France, Bretaudeau is located just 30 minutes from their hometown. He produces an exceptional Pinot Gris by leaving the skin in contact with the juice for three weeks in concrete tanks. This “Orange” wine pairs perfectly with the earthy flavour profile of the mushroom porridge and the texture of the egg yolk. The wine’s aromatic qualities balance out the miso in the dish.

A Word from Simon Rogan

“Since our first iteration of Roganic, a pop-up in Marylebone in 2011, Roganic has continually evolved, leading the way in modern dining. And after five years in Hong Kong, we’re very excited to reintroduce Roganic in a wonderful new location with an exciting new menu format and everything new. The team has worked tirelessly to have our new home in Hong Kong ready for all our loyal supporters and guests who have visited us since 2019. We cannot wait to see you on from 15^th February in our new home in Lee Garden One which we promise will be an all-new experience,” says Simon Rogan.

A Word from Ricci Wong, Founder of HKTimberbank

“Six years ago, Super Typhoon Mangkhut uprooted more than 60,000 trees in Hong Kong, sparking the creation of HKTimberbank. Our mission is to rescue trees from landfills and transform them into beautiful wooden furniture, art pieces, and construction materials. I’m delighted that Roganic shares these values and is giving our wood a second life,” says Ricci Wong, Founder of HKTimberbank. “I hope every guest at Roganic feels the connection to nature.”

Reservations are now open, please visit HERE to secure bookings. Roganic is currently open for lunch and dinner only from Wednesday – Sunday.

<<ENDS>>

ABOUT ROGANIC HONG KONG

Roganic Hong Kong is Simon Rogan MBE’s one MICHELIN star and MICHELIN Green-starred restaurant that was located in Hong Kong’s Causeway Bay, that opened in 2019 with Oli Marlow as Executive Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability.

In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and has relocated to a new home in Lee Garden One that will open from 15^th February, 2025.

Roganic Hong Kong is led by Executive Chef Oli Marlow, alongside Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole.

RESTAURANT INFORMATION

Address: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

Capacity: 44 pax Main Dining Room + 10 pax private room

ABOUT SIMON ROGAN MBE

Simon Rogan MBE is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. In 2002, Simon opened his debut restaurant L’Enclume in The Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. The restaurant currently holds three Michelin stars as well as the top ranking in La Liste with Simon Rogan being the first British chef to achieve this.

Simon opened Rogan & Co, his second venture in Cartmel in 2008 which won its first Michelin star in 2018.  In 2011, Simon established Our Farm in The Lakes, which provides the restaurant group with high quality, sustainable produce. In 2016, Simon launched Aulis Cartmel, a six-seater chef’s table experience adjoining L’Enclume.

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

Simon expanded his restaurant portfolio to Hong Kong, opening Aulis in January 2019 and Roganic in February 2019. Roganic Hong Kong was awarded its first Michelin star in December 2019. In October 2019, Simon opened Henrock, an informally elegant restaurant set within Linthwaite House, a contemporary country house hotel in the heart of the Lake District.

In 2020, in response to the global pandemic, the group launched Home by Simon Rogan, a delivery offering providing three-course ‘at home’ dining experiences created in The Lakes. In 2021, Simon’s efforts towards sustainability were recognised with the newly introduced Michelin green star, awarded to both L’Enclume and Roganic Hong Kong. In 2022, Simon opened a Hong Kong based bakery and restaurant The Baker & The Bottleman, and in the same year L’Enclume was awarded its third Michelin star, the first restaurant in the north of England to do so. This coincided with the group celebrating 20 years since Simon opened L’Enclume. In early 2023, he expanded his portfolio to Valletta, Malta with the opening of ION Harbour by Simon Rogan, and in 2024 the restaurant became the first ever restaurant on the island to be awarded with two Michelin Stars. In December 2023 the group expanded into Thailand, with the opening of Aulis Phuket.

In 2023, ‘A Day at Our Farm’ welcomed its first guests, Simon’s seasonal, al fresco dining experience located on Our Farm, and awarded Best Farm to Table restaurant at the 2024 Good Food Guide awards and runs throughout the warmer months. In 2023, Simon was recognised with a top accolade at the Craft Guild of Chefs Awards and is currently vice president of the Bocuse d’Or UK team. In 2024, Simon was awarded an MBE in the New Year’s Honours list for his services to the food industry. 

Further information and news: www.simonrogan.co.uk or visit @rogan_simon

呈獻由首席侍酒師 Jasmine Low設計的優質、以價值為導向的全新葡萄酒單，以及La Terrace by Louise 的全新豐富法式酒館美食餐單

請按此下載高解像度相片

[2025年2月18日，香港] 位於鴨巴甸街元創方的米芝蓮一星餐廳 Louise 主打窩心法國美食，近日推出全新的葡萄酒單，為客人提供以優惠價錢及價值為導向的葡萄酒體驗。與此同時，其附屬餐飲概念La Terrace by Louise亦呈獻新的法式酒館美食餐單，為饕客提供更多果腹滿足的選擇。

為提升 Louise 的品牌定位，繼先前宣布行政主廚 Loïc Portalier 加盟後，餐廳最近亦推出了新的葡萄酒單，而Louise及La Terrace by Louise更將其單點菜式、共享菜式、嚐味菜單及小吃菜單進行全面升級，並為餐廳團隊增添新成員，繼續致力提升餐飲體驗。

LOUISE及LA TERRACE BY LOUISE的新葡萄酒單

Louise和La Terrace by Louise的新葡萄酒單由首席侍酒師 Jasmine Low策劃，由500個葡萄酒酒標增設至750個葡萄酒酒標，融合多款深受歡迎的經典之選及令人期待的葡萄酒。無論是在風景如畫的戶外庭園小酌一杯，還是探索樓上的招牌嚐味菜單並搭配五杯葡萄酒，Louise和La Terrace by Louise的葡萄酒愛好者都可以陶醉於為各種場合量身定制的精選酒品，同時享受30%-40% 的優惠價，而價格僅高於成本價15%-30%。

Louise和La Terrace by Louise的新葡萄酒單提供了更多的葡萄酒酒標，其中包括日本霞多麗和皮諾等葡萄酒、清酒、澳洲和加州葡萄酒。Louise和La Terrace by Louise的新葡萄酒單提供了更多的葡萄酒酒標，其中包括日本霞多麗和皮諾等葡萄酒、清酒、澳洲和加州葡萄酒。精選葡萄酒酒標亦大幅降價，例如Krug Grande Cuvée 172ème Brut（HK$3,500減至HK$2,800）、Comte Liger Belair Vosne Romanee（HK$8,800減至HK$6,800）、Billecart Salmon Cuvée Louis Blanc de Blanc Brut 2008 （HK$4,800減至HK$3,900）、 Chavost Coteaux Champenois（HK$800減至HK$600）、Château Lafleur （HK$110,000減至 HK$98,000）等。

Jasmine為香檳愛好者精選了一系列精緻的香檳，包括 Dhondt Grellet 和 Emmanuel Brochet 等小農香檳，以至 Jacques Selosse 和 Jérôme Prévost等隱藏的香檳瑰寶。餐廳亦提供Pignan by Château Rayas和 Coche Dury 等著名葡萄酒，讓客人一睹稀有和非凡的葡萄酒。Jasmine專注於小型精品葡萄酒產商，為客人帶來來自盧瓦爾河谷、法國南部和瑞士等地區的獨特葡萄酒，展示不同的葡萄酒特色和品種。Jasmine將於每個月挑選「精選釀酒師」，展示全球不同的葡萄酒風格和地區特色，為客人提供多樣選擇且迷人的酒單。

LA TERRACE BY LOUISE 推出新菜單

La Terrace by Louise推出了一系列令人期待的全新單點法式小酒館風格美食菜單，提升客人的用餐體驗。新菜單適合午餐和晚餐享用，十分適合搭配飲品。

客人可品嚐新精選菜式，包括豐盛的澳洲黑安格斯肉眼牛排（HK$888/兩位用）搭配法式黑胡椒牛排醬，以及美味的烤多寶魚（HK$388）搭配白奶油醬汁和小菠菜。豐富的菜單亦包括於客人餐桌旁準備的經典牛肉韃靼（HK$308）和輕盈精緻的法式馬鈴薯丸子（HK$318）配搭黑松露和巴黎火腿（亦備素食選擇）。

其他新菜式包括小吃如馬鈴薯魚子醬千層酥（HK$188）；而深受客人喜愛的經典美食，如法式焗烤火腿芝士三文治（HK$128）配Nectaire芝士和黑松露、油封甜椒 (HK$108) 配水牛芝士忌廉和橄欖油、經典的法國蝸牛（HK$128）搭配大蒜奶油Beurre Persille和Melba吐司則保留於菜單上。嗜甜的客人可品嚐新甜品，包括法式火焰橙酒班㦸（HK$98）配金桔雪葩；以及巴黎布雷斯特泡芙（HK$98）配榛果及果仁糖。

關於 LOUISE 首席侍酒師 JASMINE LOW

來自新加坡的Jasmine Low為香港米芝蓮一星餐廳Louise的才華橫溢的首席侍酒師，曾於新加坡米芝蓮三星餐廳Les Amis實習，並發現了自己對葡萄酒的熱情，從而展開其葡萄酒之旅。及後，她亦出任Restaurant Chaleur和Chapter 1 Wine Bar的首席侍酒師。Jasmine致力於提供卓越的服務、個性化的葡萄酒搭配，並以其真誠的態度和對細節一絲不苟的追求超越客人的期望。

請按此查詢或預訂 Louise 或 La Terrace by Louise座位。

<<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:

星期一、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

Introducing an elevated and value-driven wine program curated by Head Sommelier Jasmine Low, alongside expanded food menu at La Terrace by Louise

For high resolution images of Louise and La Terrace by Louise, please click HERE to download

[17^th February, 2025 – Hong Kong] Louise, the one MICHELIN-starred restaurant serving heart-warming French cuisine on Aberdeen Street, is delighted to introduce its discerning patrons to a brand-new wine program that promises a value-driven wine experience. This launch perfectly complements the newly expanded food menu at La Terrace by Louise, now curated for larger meals, including dinner. The introduction of a new wine program is among the recent updates at the restaurant following the appointment of Executive Chef Loïc Portalier. This initiative is part of a series of changes aimed at revitalizing and elevating the brand of Louise, encompassing a comprehensive transformation of the à la carte, sharing-style large plates, tasting, and snacks menus for both Louise and La Terrace by Louise, along with new team additions.

NEW WINE PROGRAM AT LOUISE & LA TERRACE BY LOUISE

Curated by Head Sommelier Jasmine Low, Louise and La Terrace by Louise now offer a meticulously curated selection of 750 labels (increase from 500 labels), showcasing a blend of traditional favorites and exciting new additions. Whether enjoying a glass on the picturesque terrace or exploring the signature tasting menu upstairs with a five-glass wine pairing, wine lovers at Louise and La Terrace by Louise can revel in a selection tailored to every occasion, complemented by substantial price reductions of 30%-40% and markups only varying from 15%-30% on cost price.

The new wine program at Louise and La Terrace by Louise offers an expanded collection of labels, featuring new exciting country additions such as Japanese Chardonnay and Pinot, along with sakes and Australian and Californian wines. This update also sees significant price reductions on select labels, such as Krug Grande Cuvée 172ème Brut (HK$3,500  HK$2,800), Comte Liger Belair Vosne Romanee (HK$8,800  HK$6,800), Billecart Salmon Cuvée Louis Blanc de Blanc Brut 2008 (HK$4,800  HK$3,900), Chavost Coteaux Champenois (HK$800  HK$600), Château Lafleur (HK$110,000  HK$98,000), and more.

For Champagne enthusiasts, Jasmine presents a refined selection ranging from artisanal grower Champagnes like Dhondt Grellet and Emmanuel Brochet to hidden gems such as Jacques Selosse and Jérôme Prévost. Other notable wines like Pignan by Château Rayas and Coche Dury offer a glimpse into rare and exceptional finds. Jasmine’s focus on small boutique producers brings unique offerings from regions like the Loire Valley, South of France, and Switzerland, showcasing diverse characters and varieties. With a rotating “Winemaker of the Month” feature highlighting different styles and regions worldwide, Jasmine’s recommendations ensure a constantly evolving and captivating wine list for guests to explore.

LA TERRACE BY LOUISE UNVEILS EXPANDED NEW MENU

La Terrace by Louise unveils an exciting array of new à la carte French bistro style food menu offerings, transforming its menu to offer a more substantive bistro dining experience, suitable for both lunch and dinner, while still perfect for pairing with drinks.

Guests can savor new highlights such as the sumptuous Australian Black Angus Rib Eye (HK$888 for two), paired with sauce au poivre, and the flavorful Grilled Turbot (HK$388) with beurre blanc and baby spinach. The menu expansion also features dishes like the tableside-prepared Traditional Beef Tartare (HK$308) and the light and delicate Gnocchi “a la Parisienne” (HK$318) with black truffle and Jambon Blanc de Paris (also available as vegetarian option).

Other new dishes include snacks such as Potato & Caviar “Millefeuille” (HK$188 per piece); whilst classics and crowd favourites like Croque Monsieur (HK$148) with ham, St. Nectaire cheese, and black truffle remain on the menu; Confit Bell Pepper (HK$128) with burrata cream and olive oil; and classic Escargots (HK$128) with beurre persille, melba toast and garlic.

For those with a sweet tooth, new dessert options include the delightful Original Crepes Suzette (HK$98) with calamansi sorbet; and the indulgent Paris Brest (HK$98) with hazelnut and praline.

ABOUT JASMINE LOW, HEAD SOMMELIER AT LOUISE

Singaporean native Jasmine Low, the talented Head Sommelier at 1 MICHELIN starred Louise in Hong Kong, began her wine journey as a trainee at 3 MICHELIN-starred Les Amis in Singapore, ultimately discovering her passion for wines. With an impressive background as a Sommelier at renowned establishments like Les Amis, then as Head Sommelier at Restaurant Chaleur and Chapter 1 Wine Bar, Jasmine is dedicated to offering exceptional service, personalized wine pairings, and exceeding guests’ expectations with her genuine approach and meticulous attention to detail.

For reservations at La Terrace by Louise or Louise, please visit website HERE.

<<END>>

ABOUT LOUISE AND LA TERRACE BY LOUISE

Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 with his three-MICHELIN starred Singapore restaurant Odette. Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining and drinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.

La Terrace by Louise – a renewed concept for the ground floor of Louise combines the best seasonal produce with the timeless allure of French cuisine, this casual and unpretentious setting offers an elevated bistro experience without compromising taste. Whether seeking an after-work libation or a gathering with friends, La Terrace by Louise provides a social space to enjoy enticing French flavors curated by Executive Chef Loïc Portalier.

RESTAURANT INFORMATION – LOUISE + LA TERRACE BY LOUISE

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

Opening hours:

La Terrace by Louise

MON – THUR – 18:30 – 23:00
FRI – 12:00 – 23:00
SAT & SUN – 14:30 – 23:00

Main Dining Room

LUNCH
FRI – 12:00 – 14:30

DINNER
DAILY – 18:30 – 23:00

BRUNCH

SAT & SUN – 12:00 – 14:30

Whatsapp Contact – +852 5722 3269

Email –info@louise.hk

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

米芝蓮一星及黑珍珠一鑽餐廳 Andō 推出全新菜單及榮獲享負盛名的可持續發展認證

請按此下載高解像度照片

【2025年2月11日，香港】由佳民集團 (JIA Group) 及總廚 Agustin Balbi 創辦的米芝蓮一星及黑珍珠一鑽西班牙日本餐廳 Andō 開業五週年，Andō特別推出一系列活動以慶祝這一里程碑。為慶祝開業五週年，Andō 呈獻全新的五道菜 Celebration 晚餐菜單及八道菜 Experience  晚餐菜單。Andō一直致力於永續發展，近日榮獲全球永續餐飲指標Food Made Good的最高三星評鑑。此外，主廚 Agustin 早前亦獲邀於全球廚師界最具影響力的國際美食高峰會 Madrid Fusion，擔任演講嘉賓。

Andō 五週年五道菜晚餐體驗

為慶祝 Andō 邁向五週年，Andō  特別推出五道菜晚餐體驗以紀念這一重要里程碑。五道菜晚餐菜單每位價錢為HK$1588+10％，客人可另加HK$850享用餐酒搭配體驗。先以迎賓小吃北海道帆立貝和牛韃靼配發酵辣椒及烤章魚配白豆和日曬番茄乾展開美食之旅，然後，品嚐味道清新的西班牙紅蝦搭配杏仁大蒜醬、青葡萄及青海藻，佐以來自日本千葉寺田本家的天然清酒。

接著，品嚐香煎Lisa馬友魚搭配紅蔥、蜆和 cava 醬，與日本長野縣 Tomorrow Wines的紅酒完美搭配。享用味美多汁的炭烤北海道豚肉搭配鮮豌豆、山葵和紫蘇，以及羽衣甘藍的口感，或另加HK$380品嚐優質黑毛和牛「和王」，與阿根廷門多薩阿德里安娜酒莊 (Adrianna Vineyard White Bones) 的白葡萄酒完美搭配。下一道菜式為餐廳招牌菜式、靈感源自 Agustin 祖母的高湯燴飯 (Sin Lola)，米飯以西班牙bomba米炊煮，加入雪蟹、辣椒和Château Chalon黃酒，與中國「慢宋」黃酒相結合，將晚宴推向高潮。最後，以士多啤梨、杏仁和蛋白霜創作的甜品作結，搭配日本山梨縣酒莊Grace Wine出品的加烈葡萄酒，留下難忘回憶。

想享受 Andō 完整體驗的客人，可選擇八道菜Experience晚餐嚐味菜單，價錢為HK$2,288+10%；每位另加HK$1,080，可享葡萄酒搭配體驗。

請按此瀏覽Andō的所有菜單。

Andō於全球永續餐飲指標 Food Made Good 榮獲最高評分

Andō 一直致力於推動永續發展，餐廳在永續餐廳協會的Food Made Good全球評鑑指標中榮獲最高的三星評級。餐廳與值得信賴的供應商緊密合作，確保其菜單隨著季節和食材的供應而變化，倡導傳統品種並支持傳統農業實踐。Andō以負責任的方式採購食材，包括雨林聯盟認證的咖啡、朱古力和可可，以及可持續野生魚類。

Andō 亦實踐多項節能措施，包括採用LED照明、動態感應器和節能電器等，並向員工提供節能意識培訓。餐廳採取減少浪費措施，多餘的食材用作烹煮成營養均衡的員工膳食，同時優先控制食物份量和菜單審查，以最大限度地減少食物浪費。Andō致力於回饋社會，將其收入的 1% 捐贈給慈善機構，為香港的弱勢群體準備餐盒。餐廳更與 More Good Charity 合作，每月為有需要的人提供160份熱食，展現了他們對可持續發展的奉獻精神。

查詢及訂座，請聯絡Andō的客戶關係團隊，WhatsApp +852 9161 8697，或透過網頁訂座。

《完》

關於 ANDŌ

米芝蓮一星及黑珍珠一鑽餐廳 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。

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餐廳獎項及榮譽

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

#61 – 亞洲50最佳餐廳51-100位榜單

#37 – 亞洲50最佳餐廳2024

#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

#46 – Best Chef Awards 2023

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 2024及2025年 – 香港20最佳餐廳

全年最佳餐廳 – Tatler Dining Asia

全年最佳侍酒師 Carlito Chiu – Tatler Dining Asia

「Two Knives」- Best Chef Awards 2024

Travel & Leisure Asia 2024 – 香港30大最佳餐廳

Tatler Asia –  亞洲百大餐廳

關於 JIA Group 佳民集團

佳民集團是一個國際餐飲集團，以「家（JIA）」命名，憑藉極具個性、地道及充滿內涵的餐飲空間及體驗，蜚聲國際。佳民集團由企業家 Yenn Wong 黃佩茵在 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10間餐廳及酒吧，完整名單可按此查閱。

請按此下載高解像度圖片

<< 2025年2月10日 – 香港 >> 米芝蓮一星及黑珍珠一鑽餐廳「甬府」的總店位於上海，2019年於香港開設首間海外分店，為香港的高級正宗寧波菜食府。甬府坐落於灣仔駱克道的心臟地帶，廚藝團隊擅於以當地的新鮮食材及東海的海鮮炮製出正宗的寧波風味佳餚。今季，總廚劉震師傅特別呈獻全新的單點菜餚及精選午市套餐，讓客人以超值價錢享受非凡的用餐體驗。

全新精選行政午市套餐 | 每位HK$498+10%

甬府推出的全新行政午餐套餐價錢為每位HK$498+10%，讓客人以超值價錢盡享高品質的滋味美饌。十道菜午市套餐僅於主餐廳供應，最少兩位客人享用。客人可以從四款前菜中自選葷素菜式各一以展開美食之旅。品嚐撈汁鳳爪海蜇的濃郁風味，或細味醬大閘蟹的鮮味。素食之選包括四喜烤麩配木耳、竹筍和花生；以及泡制菜梗。接下來，享用一碗熱呼呼的湯羹，包括窩心的蔣公芋艿羹或美味的香芹龍魚羹。接着，客人可以享用炸物菜式，自選面拖小黃魚或香酥雞翅釀芋泥。

午市套餐提供多款海鮮菜式，海鮮愛好者不容錯過。菜式包括雪菜小鯧魚、美味的滷肉燉墨魚；正宗的寧波海鮮菜式選擇有蟹粉豆腐燴年糕及寧式炒鱔絲。小炒菜式方面，客人可以選擇辣味十足的白辣椒炒螺頭；或芳香的泡子薑四季豆芽菜炒豬板筋。此外，客人亦可享用是日時蔬。主食方面，客人可從四款滋味誘人的選擇自選一款菜式，包括主廚手工包、經典的蔥油拌麵；肉食愛好者則可享用筍麩菜牛肉 (或豬肉) 炒飯或幼辣土豬肥腸撈白飯。最後，以寧波湯圓為正宗的寧波風味之旅畫上完美句號。

全新甬府時令單點菜餚

甬府的全新單點菜單設有十道新菜品，總廚劉震以精湛的廚藝將正宗的寧波風味帶到了最前沿，讓客人享受多道精心烹製的時令前菜和主食。

前菜

寧波鹹熗蟹：選用十八斬同款紅膏梳子蟹，用海鹽醃製，提升蟹肉的鮮味和香味的同時，讓蟹肉的質感更加綿密細膩。

香油兒菜：享受略帶酸辣的兒菜，用鹽輕漬生醃，再用菜籽油炒製，口感爽脆。

燉大頭菜：以寧波特有的燉煮手法，使其軟糯入味，鮮甜可口。

醬汁馬刀貝：紐西蘭馬刀貝以寧波的調味料如花雕和醬油烹煮，肉質鮮甜爽口。

主菜

寧式豆瓣醬肉餅焗蟹：蟹肉的甜香、肉餅的清香與豆瓣醬的醬香互相交融，展現層次豐富的香氣，最後撒上法國小葱，激發出小葱優雅的香味。

蘿蔔絲白燒東海帶魚：用寧波白燒的手法製作蘿蔔絲燒帶魚，帶魚肉質細腻，油脂豐富，蘿蔔爽口清甜。

金湯扣鮑魚：南非吉品乾鮑以黄湯作為湯底，搭配寧波的夜開花瓜和日本米飯食用。鮑魚軟糯幽香，湯汁細膩清雅，細品中體現主廚多年的研究心思。

煎燒白鱗鯧：主廚以乾煎和燜燒結合的方法烹調寧波的白鱗鯧，微微的香辣提升了魚的鮮味。

時珍雪菜炒河蝦仁：選用清甜爽口的太湖淡水蝦仁與最具寧波特色的發酵雪里蕻咸菜急火旺炒，配以時令的九年百合或初夏的新鮮蓮子一同炒香。

高山菌鹹肉炒銀條：銀條是河南的特產，用雲南雞樅菌醬和自製鹹肉提鮮，口感脆嫩。

查詢或預訂，請致電 2881 7899 或 whatsApp 至5573 12112與甬府聯絡。

<<完>>

關於香港甬府

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

餐廳獎項和殊榮

香港澳門米芝蓮指南2021年-2024年 – 米芝蓮一星餐廳

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

亞洲五十佳餐廳2023 – 第54位

南華早報100強餐桌 – 2020年-2024年

2023 攜程美食林全球餐廳精選榜

Travel & Leisure Asia 2023  – 最佳香港餐廳

OAD 亞洲百大餐廳2024 – 第16位

Harper’s Bazaar BAZAAR Taste Elite 2024 + 2025 榜單

黑珍珠餐廳指南 2023-2025 – 一鑽餐廳

香港甬府聯絡資訊:

地址: 灣仔駱克道20-24號金星大廈2號舖地下及1樓

營業時間: 每日下午12時至3時及晚上6時至10時

電話: 2881 7899

社交媒體: @yongfuhk

網頁: https://yongfuhk.com/

For high resolution images, please click HERE to download

<<6^th February, 2025 – Hong Kong>> The first outpost of Shanghai’s original Michelin-starred brand, One MICHELIN-starred and One Diamond-recognised Yong Fu Hong Kong has been the city’s authoritative voice on upscale Ningbo cuisine since opening in 2019. Nestled in the heart of Wan Chai, Yong Fu Hong Kong creates the authentic flavours of Ningbo using fresh local produce and seafood from the East China Sea. This season, Executive Chef Liu Zhen introduces Yong Fu’s latest array of a la carte dishes, complemented by a brand new daily Executive Lunch experience that promises value and exclusive delights.

NEW VALUED DAILY EXECUTIVE LUNCH SET | HK$498+10% PER GUEST

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

Guests can start their culinary journey by choosing one meat and one vegetable appetiser from a selection of four options. Delight in the bold flavours of Marinated Boneless Chicken Feet in spicy sauce with jellyfish; or savour the Marinated Raw Hairy Crab. For a vegetarian option, choose between the Roasted Gluten with dried fungus, bamboo shoots, and peanuts; and the Pickled Savoury and Crunchy Cauliflower.

Next, indulge in a comforting bowl of soup, with choices like the hearty “Chiang Gong” Thick Taro Soup; or the flavourful Bombay Duck Thick Soup with celery. The journey continues with a selection of deep-fried dishes, where guests can choose between the Crispy Baby Yellow Croaker or the innovative Stuffed Crispy Chicken Wings with taro paste.

Seafood enthusiasts will be spoilt for choice with options such as the Baby Pomfret with fermented green mustard leaves; or the delectable Braised Pork Belly and cuttlefish. For a taste of authentic Ningbo cuisine, opt for the Braised Rice Cake & Tofu with hairy crab meat and roe; or the Ningbo Style Stir Fried Shredded Eel.

In the stir-fry category, guests can choose between the bold and spicy Stir-Fried Sea Conch with dried white chili pepper; or the aromatic Stir-fried Pork Fascia with pickled ginger, green beans, and bean sprouts. A variety of seasonal vegetables are also available to complement the meal.

For the main course, guests have four enticing options to choose from, including the comforting Steamed Buns stuffed with minced pork; or the classic Noodles with Scallion Oil. Meat lovers can indulge in the Beef or Pork Fried Rice with dried bamboo shoots; or the fiery Spicy and Tender Pork Intestines served on rice. Finally, round off the meal with Ningbo-style Sesame Glutinous Rice Dumplings, a sweet and satisfying conclusion to this journey through authentic Ningbo flavours.

NEW SEASONAL A LA CARTE DISHES

Yong Fu’s new a la carte offerings bring authentic Ningbo cuisine to the forefront with a total of 10 new dishes featuring seasonal appetisers and main dishes expertly crafted by Chef Liu.

Appetisers:

• Ningbo Salted Raw Crab: Experience the delicate and smooth texture of selected eighteen-cut red-gilled crabs marinated with sea salt, enhancing the crab’s natural umami.
• Chinese Baby Mustard Green with Sesame Oil: Enjoy the slightly sour and spicy taste of pickled Chinese baby mustard greens stir-fried with sesame oil, maintaining their crispy texture.
• Braised Kohlrabi with Ningbo Flavour: Delight in the unique soft and sweet taste of kohlrabi, prepared using Ningbo’s traditional braising technique.
• Northern Great Tellin Clam in Ginger and Chinese Wine Sauce: Savour the freshness and crispiness of New Zealand-sourced Northern Great Tellin clams cooked with essential Ningbo ingredients like Huadiao wine and soy sauce.

Main Courses:

• Baked Swimming Crab with Minced Pork and Ningbo-style Soybean Paste: Rich in flavours, this dish features sweet crab meat, fragrant minced pork, and fermented soybean paste baked in a clay pot, garnished with fresh chives.
• Braised Beltfish from East China Sea with Shredded Radish and White Soy Sauce: Tender beltfish with abundant fat, braised with radish using an age-old Ningbo technique.
• Dried Abalone in Golden Premium Chicken Soup with Bitter Melon and Japanese Rice: A delicate and elegant soup featuring premium South African dried abalone, bottle gourd, and Japanese rice, reflecting the chef’s experience and dedication.
• Dry-braised Pomfret with Fermented Chili Sauce and Celery: Ningbo pomfret is prepared with a subtle hint of spiciness through the chef’s special dry frying and braising techniques.
• Stir-fried River Shrimp with Preserved Potherb Mustard and Seasonal Vegetables: Sweet river shrimp from Lake Tai is stir-fried with fermented potherb mustard, enhanced by seasonal ingredients such as lily bulbs or fresh lotus seeds for added sweetness and texture.
• Stir-fried Yin Tiao with Wild Mushroom and Preserved Pork: A unique dish featuring Yin Pao from Henan, Yunnan mushroom sauce, and homemade preserved pork, with a crisp and tender texture.

To reserve your table for your next visit to Yong Fu Hong Kong, please call 2881-7899 or whatsApp 5573-1212.

<<ENDS>>

ABOUT YONG FU HONG KONG

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

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

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

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

YONG FU HONG KONG – RESTAURANT ACCOLADES

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

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

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

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

Ctrip Trip Gourmet 2023 – Yong Fu Hong Kong

Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong

#16 – OAD 2024 Top Asia Restaurants

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025

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

RESTAURANT CONTACT

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

Opening Hours: Daily 12pm-3pm, 6pm-1130pm

Tel: 28817899

Website: https://yongfuhk.com/

Instagram: @yongfuhk

豪華套房及兩個全新餐飲概念包括 Anaalā，為客人帶來更臻極致的體驗

請按此下載高解像度照片

《2025年2 月5 日，布吉島》泰國最獨特、私隱度高的米芝蓮一星鑰酒店 Iniala Beach House 煥新亮相，推出由泰國名廚Ian Kittichai掌舵的全新餐廳 Anaalā ，繼續為奢華生活奠定新標準。

Iniala Beach House 的全新餐飲概念 Anaalā，由屢獲殊榮的名廚、泰國版《MasterChef》的首席評委和成功經營多間餐廳的Ian Kittichai創辦。與此同時，由英國名廚 Simon Rogan 主理的米芝蓮一星餐廳Aulis Phuket亦加入了Anaalā，標誌著Iniala Beach House將成為布吉島和攀牙府地區首屈一指的美食目的地。 Anaalā 為客人提供來自泰國四個地區的美味泰式美食，頌揚泰國美味多樣的菜餚。餐廳菜單定期更換，為客人帶來充滿驚喜的餐飲體驗。位於納泰海灘的Anaalā 為 Iniala Beach House 兩個全新餐飲概念的其中之一，於迷人的海灘美景中為客人帶來別具特色的傳統泰式高級餐飲體驗。Anaalā的名字源自於餐廳的現場燒烤概念，源自南亞語言，梵文意為「火」或「火神」。

不論是酒店住客或其他客人都可以在Anaalā享用經過悉心設計的獨特菜單，於欣賞安達曼海壯麗美景的同時，享受泰式風味美食、傳統燒烤菜餚和人氣菜式。菜單包括每日新鮮漁獲、時令食材和優質肉類，部分食材更於海灘現場新鮮烤製。Anaalā 亦提供家庭式共享套餐，包括沙律、湯、咖喱、炒蔬菜、飯和甜品。精選菜式包括軟殼蟹柚沙律、海鮮冬蔭功、烤薑黃石斑魚、芒果糯米飯和烤虎蝦等。客人更可將美味佳餚與本地啤酒、雞尾酒和多款葡萄酒搭配。

主廚Ian Kittichai 是艾美獎提名的《廚藝大師》和今季《泰國地獄廚房》的首席評委，他表示：「我很高興創立了泰國Anaalā ，真的難以置信。Iniala Beach House於美麗的攀牙府重新開業，實在是恰逢其時。泰國料理對我和我的烹飪風格來說極其重要，我很高興能夠於 Anaalā 不斷突破大家對泰國和東南亞菜式的先入為主的觀念。」

為慶祝布吉Aulis最近榮獲米芝蓮的星級殊榮和Anaalā 開業，Iniala Beach House推出特別住宿套餐，入住一晚或兩晚的客人每日均可於Anaalā享用早餐及晚餐；入住兩晚每日更可享按摩服務和於布吉Aulis享用晚餐。美食愛好者將可於Iniala Beach House展開一段繽紛的海島奢華之旅，體驗屢獲殊榮的廚師的烹飪藝術。了解更多資訊，請電郵至 stay@iniala.com。

Iniala Beach House坐落於布吉島迷人的納泰海灘，獨特的私人莊園被棕櫚樹和安達曼海環抱著。Iniala Beach House於2013年12月開業，由業主Mark Weingard策劃，是一個獨特的概念和設計傑作。Iniala Beach House展示了世界著名設計師充滿想像力、靈感和創新的作品，包括Fernando & Humberto Campana、Jaime Hayon、泰國工藝大師Eggarat Wongcharit。酒店旨在在志趣相投的社區之間建立有意義的聯繫，將傳統的泰式建築與有機的當代設計融為一體，為布吉島帶來了新的款待標準。

Iniala Beach House提供一系列獨特的房型及設計風格，客人可以選擇三臥室海濱別墅、頂層套房、兩臥室泳池別墅以及全新推出的六間一臥室套房。六間寬敞的一臥室套房延續了Iniala的設計理念，擁有獨特的設計、令人驚嘆的海景或泳池景觀，部分套房位於海灘上，而客人亦可以使用酒店的所有設施，包括公共海濱無邊際泳池。套房設有舒適柔軟的豪華床單、先進的房間設施、設計精美的特大床和舒適的休息區，最適合情侶或獨行旅客；泳池別墅則讓客人沉浸於Iniala Beach House和攀牙府地區，享受最獨特及浪漫的泰國奢華之旅。每間套房均由世界知名設計師設計，各具獨特的設計風格和主題。

Iniala Beach House的池畔酒吧亦即將開業，讓客人放鬆地享受飲品及陽光，欣賞令人驚嘆的景緻。最近開業的The Campana Lounge餐廳將全球美食帶到Iniala Beach House，為客人提供一系列來自世界各地的美味佳餚，包括全天供應的經典早餐和新鮮壽司。客人還可以盡情享用雞尾酒、無酒精雞尾酒和優質葡萄酒，與美味佳餚完美搭配。除Anaalā外，The Campana Lounge是Iniala Beach House的第二個全新餐飲概念。Iniala Beach House環境優美，設有兩個豪華的水療中心、設備齊全的健身中心、兒童俱樂部、電影室和多個水上運動項目。

Iniala Group之創辦人Mark Weingard表示：「Ian Kittichai是泰國最著名的廚師之一，激勵泰國新一代年輕人才追求烹飪藝術的熱情。Ian烹調的菜式是最好的泰國菜之一，他為我們設計了一份非凡的菜單，展示了正宗的泰國風味，每天亦推出精選地區盛宴。我們非常高興Ian加入Iniala，他的創造力和專業知識將提升我們的烹飪水平，並提供最佳的海濱用餐體驗。」

《完》

入住房價：泰國Iniala Beach House套房的房價每晚18,000泰銖（600美元）起，泳池別墅每晚30,000泰銖（1,000美元）起，別墅每晚100,500泰銖（3,350美元）起（不包含稅和服務費） 。

關於 INIALA BEACH HOUSE

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

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

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

餐廳資料 – ANAALA THAILAND

營業時間:每日晚上6時30分至晚上9時30分，僅供應晚餐

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

如需預訂，請按此瀏覽網站，按此瀏覽樣本菜單。

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

www.inialathailand.com  / @iniala_thailand

餐廳資料 – AULIS PHUKET

僅於星期二至星期六供應晚餐

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

www.aulisphuket.com / @aulisphuket

www.simonrogan.co.uk  / @rogan_simon

www.inialathailand.com  / @iniala_thailand

關於主廚 IAN KITTICHAI

主廚 Ian Kittichai 是泰國首席名廚，以其獨特的烹飪技術烹製經典風味食材而聞名。他在全球擁有不同風格的餐廳，並與屢獲殊榮的餐廳和餐飲概念合作。他亦是專業餐飲顧問，擁有一個研發廚房、一間私人餐飲工作室，並於多個備受矚目的電視節目如艾美獎提名的泰國《MasterChef》亮相。

Luxurious suites and two new F&B concepts including Anaalā energise Iniala Beach House’s enriching guest experience

Please download official high resolution images here

(4^th February, 2025, Phuket) Iniala Beach House, Thailand’s most exclusive and intimate hotel with one MICHELIN Keys, announces exciting changes which will continue to set new standards for luxury living, including a brand-new restaurant, Anaalā Thailand, helmed by Chef Ian Kittichai.

WELCOME TO ANAALA THAILAND

Iniala Beach House announces the launch of a brand-new restaurant concept: Anaalā Thailand, created by award-winning Chef Ian Kittichai, the Head Judge on MasterChef Thailand and leading restaurateur and chef. This marks a significant step in positioning Iniala Beach House as a premier gastronomic destination within the Phuket and Phang Nga regions, with Anaalā joining the prestigious and celebrated One Michelin star Aulis Phuket, overseen by Chef Simon Rogan + Chef Charlie Wilson.

Anaalā offers delicious Thai cuisine from all four regions of Thailand, celebrating the country’s flavoursome and varied cuisine, with a menu that changes regularly, ensuring that every evening of the week brings a fresh culinary adventure. Anaalā, the first of the two new restaurant concepts at Iniala Beach House, offers elevated Thai cuisine centred upon traditional cooking in a paradisiacal setting right on the sands of Natai Beach. Named after the live grilling concept of the restaurant, Anaalā’s name originates from South Asian languages, meaning fire or the god of fire in Sanskrit.

Both in-house guests and outside guests can enjoy a unique menu at Anaalā, showcasing delicious Thai flavours, traditional barbeque dishes and beloved favourites every evening, all whilst looking out over the turquoise Andaman Sea. The menu includes daily caught fish and seasonal ingredients, alongside premium sourced meat, some grilled fresh on the beach BBQ. Anaalā also offers a sharing, family-style set menu, featuring salads, soups, curries, wok-fried vegetables, rice and tempting desserts. Guests can pair the flavoursome cuisine with local beers, cocktails and an extensive selection of wines. Highlight menu items include Soft Shell Crab Pomelo Salad, Tom Yum Seafood, Grilled Turmeric Grouper, Mango Sticky Rice and Grilled Tiger Prawns, just to name a few.

Chef Ian Kittichai, who can be seen as the Lead Judge on the Emmy-nominated MasterChef Thailand and the current season of Hell’s Kitchen Thailand, comments: “I am delighted to open the doors to Anaalā Thailand, it’s an incredibly exciting era for me and perfectly timed with the relaunch of Iniala Beach House in the beautiful Phang Nga region. Of course, Thai cuisine is extremely important to me and my cooking style, and I’m excited to continually push the limits of people’s preconceived notions of Thai and Southeast Asian cuisine at Anaalā.”

In celebration of Aulis Phuket’s recent Michelin star and the opening of Anaalā, Iniala Beach House is offering one-night and two-night packages, both including daily breakfast and dinner at Anaalā Thailand, with the two-night package also including daily massages and dinner at Aulis Phuket. These packages are perfect for those seeking to experience a unique gastronomic destination, with the opportunity to enjoy culinary artistry from award-winning chefs. For more information, send an email to stay@iniala.com.

WELCOME TO INIALA BEACH HOUSE, THAILAND

Set on Phuket’s idyllic Natai Beach, Iniala Beach House is an exclusive, private estate, framed by tall palm trees and the pristine Andaman Sea. Having opened its doors in December 2013, Iniala Beach House has been curated by owner Mark Weingard as an exceptional concept and a masterpiece of design that showcases the imagination, inspiration and innovation of some of the world’s most renowned designers including Fernando & Humberto Campana, Jaime Hayon, and Thai master craftsman Eggarat Wongcharit. Aiming to create meaningful connections between a community of like-minded people, the hotel features traditional Thai architecture fused with organic, contemporary forms, bringing a new level of luxury hospitality to the Phuket region.

Home to a range of unique accommodation styles, guests can choose from a three-bedroom beachfront villa to a beautiful penthouse, two one-bedroom pool residences, and now six one-bedroom suites. Continuing Iniala’s design ethos, the six spacious one-bedroom suites boast unique designs, stunning sea or pool views and access to all the hotel’s facilities, including the communal beachfront infinity swimming pool, with some suites directly on the beach. Perfect for couples or solo travellers, these suites are complete with luxurious linen, state-of-the-art in-room amenities, beautifully designed king-sized beds and comfortable seating areas. The pool residences offer the most exclusive and romantic trips, bringing an unprecedented level of luxury and experiential travel to Thailand, allowing guests to indulge in all that Iniala Beach House and the Phang Nga region has to offer. Each suite is individually designed by world renowned designers and features a unique style and theme.

Iniala Beach House will also soon feature a poolside bar – the perfect location for guests to enjoy a drink whilst relaxing, soaking up the sunshine and admiring the breathtaking, panoramic views. Bringing global dining to Iniala Beach House, the recently opened new restaurant The Campana Lounge offers guests an array of delicious dishes from across the world, including breakfast classics to the freshest of sushi, served from morning through night. Guests will also be able to indulge in world-class cocktails, mocktails and exceptional wines, the perfect accompaniment to the delicious dishes. Alongside Anaalā, The Campana Lounge is the second newest addition to Iniala Beach House’s unbeatable F&B offerings. Offering the facilities of a large hotel in a small boutique hotel setting, Iniala Beach House includes two beautiful spas, a full gym, a Kids Club, cinema room and an extensive water sports programme.

Mark Weingard, Founder of Iniala Group, comments: “Ian Kittichai is one of Thailand’s most renowned chefs, inspiring a new generation of young talent across the country to pursue their passion for the culinary arts. His food is, quite simply, among the finest Thai cuisine, and he has created an extraordinary menu for us, showcasing authentic Thai flavours with a daily feast dedicated to a specific region. We are really excited to have Ian at Iniala, where his creativity and expertise will elevate our culinary offerings and deliver the ultimate beachfront dining experience.”

<<ENDS>>

HOW: Room rates at Iniala Beach House Thailand start from ฿18,000 THB ($600 USD) per night for a suite, ฿30,000 THB ($1,000 USD) per night for a Pool Residence and ฿100,500 THB ($3,350 USD) per night for the Villa (excluding tax and service charge).

ABOUT INIALA BEACH HOUSE

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

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

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

RESTAURANT INFORMATION – ANAALA THAILAND

Anaalā Thailand is open daily from 630pm – 930pm for dinner only

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

For bookings, please visit website HERE, sample menu can be viewed HERE.

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

www.inialathailand.com  / @iniala_thailand

RESTAURANT INFORMATION – AULIS PHUKET

Aulis Phuket is open Tuesday to Saturday for dinner only

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

Sample Menu can be viewed via our website.

www.aulisphuket.com / @aulisphuket

www.simonrogan.co.uk  / @rogan_simon

www.inialathailand.com  / @iniala_thailand

ABOUT CHEF IAN KITTICHAI

Chef Ian Kittichai is a renowned Chef celebrated for his unique approach to classic flavours and ingredients with varied cooking techniques. He has founded and partnered in diverse award-winning restaurants and concepts around the world. He also has an international F&B consulting and content production firm, an R&D kitchen, a private dining atelier and a number of high-profile television shows, including the Emmy-nominated MasterChef Thailand.

與香港烹蛇專家共慶蛇年 

請按此下載高解像度圖片

《2025年2月4日，香港》於2025年2月26日及27日，香港粵菜百年老店蛇王芬將其經典粵菜風味帶到香港瑰麗酒店的瑰麗冰室 (Holt’s Café)，與香港瑰麗酒店攜手呈獻限定聯乘餐飲體驗，讓客人可以親身感受最精彩的文化與烹飪融和。

瑰麗冰室多次成功將本地和海外優秀美食體驗帶到香港瑰麗酒店，成為城中熱話，當中包括現已重新開業的合時小廚、來自新加坡的瓊榮記海鲜，以及甘棠燒鵝等。是次與蛇王芬合力打造為期兩日的期間限定活動，延續了先前的成功，亦同時慶祝蛇年的來臨，並體現了蛇王芬對蛇的專業知識。

香港瑰麗酒店的瑰麗冰室向來以高級而時尚的風格演繹香港傳統的茶餐廳文化而聞名，近日更與香港老字號蛇王芬合力推出別開生面的美食活動，焦點菜式包括一系列以蛇入饌的窩心美食，為香港傳統的茶餐廳文化增添一份中醫學說中的溫暖感，以及藥用價值。

蛇王芬總店位於中環閣麟街，現時由第四代接班人吳煋姿 (Gigi Ng) 掌舵。多年來，餐廳一直保留著其源於1895年的傳統，當時蛇王芬只是廣東省一個毫不起眼的街邊小攤。儘管經歷了2003年非典型肺炎疫情等多重挑戰，其家族依然堅持保留蛇王芬的正宗風味，並連續九年榮獲得米芝蓮必比登推介的殊榮。期間限定菜式非常適合冬季享用，當中包括蛇王芬六道拿手美食：

• 太史蛇羹配軒尼詩干邑 (HK$198)
• 椒鹽蛇碌配鮑魚豬肚水蛇粥 (HK$498)
• 子薑麵醬魚雲煲 (HK$358)
• 豉汁川椒豬腰炆清遠雞 (HK$298)
• 橙酒香橙金沙骨年糕 (HK$218)
• 鬼馬免翁蒸蟹砵 (HK$688)

千萬不要錯過是次難得機會，於2 月 26 日至 27 日一連兩晚，在香港瑰麗酒店瑰麗冰室品嚐由老字號蛇王芬出品的美味菜餚。

查詢詳情及訂座，請致電 +852 3891 8732與Holt’s Cafe聯絡或瀏覽網站。

《完》

關於Holt’s Café

Holt’s Café靈感源自香港獨特的茶餐廳文化，是香港瑰麗酒店最極致的全日餐飲地標。環境高雅的Holt’s Café主打窩心的家常菜及各式各樣的環球美食，當中的茶室亦會同時提供優質的茗茶購物體驗。

Holt’s Café餐廳聯絡

地址：香港九龍尖沙咀梳士巴利道 18 號香港瑰麗酒店2樓

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

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

Instagram: @holtscafehk

關於香港瑰麗酒店

香港瑰麗酒店坐落於維多利亞港海濱，即尖沙咀梳士巴利道前新世界中心大廈的黃金地段。極致奢華的香港瑰麗酒店佔整棟摩天大廈中的 43 層，提供 413 間客房，勢必成為聞名世界的地標性建築。酒店提供10個餐飲及酒吧選擇，休閒設施包括瑰麗酒店原創的全面身心健康概念 Asaya。行政廊瑞閣 (Manor Club) 為賓客提供尊貴的禮遇服務，而品牌別具特色的府邸式風格會議及活動廳麗府 (The Pavilion)則可舉辦各類型企業活動、會議及社交宴會。此外，酒店還將提供 186 間奢華瑰麗府邸 (Rosewood Residences)，為長期入住的瑰麗賓客提供尊享體驗，包括獨立休閒酒吧、室內游泳池及健身中心和其一系列尊貴服務和設施。

更多資訊，請瀏覽: rosewoodhotels.com/hongkong

請關注: Facebook Instagram WeChat @RosewoodHongKong

Celebrating the Year of the Snake with Hong Kong’s Snake Expert

Please Click Here to Download Official Images

<<3^rd February, 2025 – Hong Kong>> Ser Wong Fun, one of Hong Kong’s oldest and most iconic restaurants, is set to bring its legendary flavours to Holt’s Café for a special pop-up event on the evenings of 26th and 27th February 2025. This collaboration invites guests to indulge in exclusive experiences, offering them a “front-row” seat to the finest cultural and culinary events hosted in Rosewood Hong Kong.

This continues Holt’s Café’s recent success in bringing the best of Hong Kong and overseas local cuisine experiences to Rosewood Hong Kong, including the now reopened Hop Sze Restaurant, Keng Eng Kee Seafood from Singapore, KamCenter Roast Goose, and more. It also serves as a celebration of the Year of the Snake, reflecting the signature expertise of Ser Wong Fun.

Holt’s Café at Rosewood Hong Kong, known for its upscale and contemporary interpretation of Hong Kong’s traditional cha chaan teng culture, will play post to Ser Wong Fun’s soul-warming dishes, with a spotlight on snake-based delicacies believed to offer warmth and nourishment in line with traditional Chinese medicine.

Located in Cochrane Street, Central and under the stewardship of fourth-generation owner Gigi Paulina Ng, Ser Wong Fun has preserved its heritage dating back to 1895 when it first started as a humble street stall in Guangdong Province. Overcoming challenges, including the impact of crises like the SARS outbreak in 2003, Ng has diligently upheld the authenticity and flavours of Ser Wong Fun, earning the prestigious MICHELIN Bib Gourmand distinction for nine consecutive years.

Perfect for the winter season, the limited-time pop-up menu will feature a delightful selection of 6 dishes by Ser Wong Fun:

• A comforting bowl of Assorted Snake Soup with Fish Maw (HK$198)
• Deep-fried Sliced Snake with Abalone Congee and Pork Tripe (HK$498)
• Braised Fish Head in Claypot with ginger and miso sauce (HK$358)
• Sautéed Qingyuan Chicken with Pork Kidney with bell pepper black bean sauce (HK$298)
• Deep-Fried Pork Spareribs with glutinous rice cake in orange wine (HK$218)
• Steamed Whole Crab with salted egg and minced pork (HK$688)

Don’t miss this exclusive opportunity to savour Ser Wong Fun’s time-honoured dishes in Kowloon for the first time only at Holt’s Café, Rosewood Hong Kong from 26^th – 27^th February, for two nights only.

For reservations and more information, please contact the restaurant directly by calling +852 3891 8732 or visit website at HERE.

<<ENDS>>

ABOUT ROSEWOOD HONG KONG

The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Ten 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

請按此下載高解像度照片

《2025年1月27日 ，香港》位於中環大館的新派日式意大利糕餅咖啡室 TOZZO 於11月正式開幕，由 Tatler Dining 選出香港最佳糕點廚師兼創辦人Fabio Bardi 領航。由今個月起，Fabio將為客人呈獻一系列全新時令創意糕點，包括新年限定甜點、全新新口味意大利雪糕、全新精緻件裝糕點及節慶大型蛋糕等等。

TOZZO推出季節限定意式手工雪糕及件裝糕點

TOZZO特別呈獻一系列全新的季節限定意式手工雪糕及件裝糕點，以由全球採購的材料製成。全新的七款季節限定意式手工雪糕口味（小HK$60／大HK$75）如下：

• 馬達加斯加雲呢拿布丁– 幼滑的日式蛋奶凍配上芬芳的雲呢拿香氣，為每一口增添一絲優雅
• 朱古力蛋糕– 軟滑的Chocolaterie de l’Opera稀有產地朱古力粒，口感豐富，譜奏出豐郁滋味
• 士多啤梨– 充滿活力的Camarosa和Senga Sengana士多啤梨，香甜味道撲鼻而來
• 香蕉太妃糖– 新鮮香蕉配上焦糖塊及香脆餅碎，滋味完美平衡
• 奢華開心果–濃郁的西西里開心果搭配鹽味開心果牛軋糖
• 黑芝麻– 大阪黑芝麻帶來堅果風味和微甜的雪糕體驗
• 柑橘冰沙–濃鬱清新的100%西西里柑橘，散發出煥發活力的柑橘香氣

TOZZO亦同時推出四款全新手工件裝糕點（每件HK$70）：

• TOZZO–以濃郁的朱古力製作，加入梨子雲呢拿蜜餞、杏仁蛋糕和榛果蓉慕斯，味道天衣無縫
• 焦糖泡沫咖啡撻-香脆鬆化的牛油撻殼裹著焦糖忌廉、杏仁海綿蛋糕和咖啡鮮忌廉
• 覆盆子雲呢拿焦糖泡芙-自家製的香脆酥皮配上吉士忌廉泡芙、覆盆子蜜餞、雲呢拿香緹鮮奶油
• 朱古力花-無麵粉朱古力蛋糕搭配生朱古力忌廉

TOZZO 由1月28日起推出原個節慶大型蛋糕

TOZZO將於1月28日起推出全新節慶蛋糕系列包括千層酥蛋糕系列 (Mille-Feuille Celebration Cake) 及意大利雪糕蛋糕 (Gelato Celebration Cake) 系列，讓客人與大夥兒分享喜悅，倍添節日氣氛。全新蛋糕系列以優質食材製作，完美結合傳統及現代糕點製作技藝，為客人締造難忘回憶。全新的招牌千層酥蛋糕包括：

• 經典雲呢拿柚子草莓千層酥(HK$488/6-8位；HK$588/8-10位)

金黃香脆的牛油酥皮搭配幼滑的雲呢拿外交官奶油餡、柚子蛋糕和新鮮士多啤梨

• 朱古力開心果千層酥(HK$588/6-8位；HK$688/8-10位)

朱古力酥皮配上朱古力蛋糕、開心果甘納許和香脆的開心果牛軋糖

• 檸檬橄欖油千層酥(HK$488/6-8位；HK$588/8-10位)

檸檬意大利特級初榨橄欖油蛋糕，搭配蜜餞檸檬、EVO甘納許和柑橘蛋糕

而全新推出的兩款招牌意式手工雪糕蛋糕包括：

• 經典榛果忌廉意式手工雪糕蛋糕（HK$688）-日式雞蛋布丁意式手工雪糕搭配榛子曲奇底、焦糖粒、朱古力、榛果蓉和榛子意式手工雪糕，最後以朱克力威化餅作裝飾
• 香蕉草莓意式手工雪糕蛋糕（HK$688）-新鮮香蕉太妃糖意式手工雪糕、草莓意式手工雪糕、香脆餅底、莓果醬、新鮮水果和蛋白霜，充滿水果香氣

TOZZO 新年限定甜點供應期至2月9日

農曆新年至2月9日期間，客人可以在 TOZZO 盡情享受一系列獨特的限定甜點：

• 菠蘿紅茶 Maritozzo 忌廉三文治（HK$50）– Maritozzo忌廉三文治以自家製菠蘿醬紅茶香緹鮮奶油，加入威化餅乾碎、檸檬朱古力醬，為經典的Maritozzo忌廉三文治添上入季節限定滋味。
• 紅棗龍眼枸杞雪葩（小HK$60/大HK$75）－紅棗、龍眼和枸杞均具有健脾養胃、養肝名目的功效，製成雪葩，味道清新。
• 茉莉花柑橘蜂蜜綠茶（HK$58）－飲品將清新淡雅的柑橘茉莉風味融入蜂蜜，再注入醇香綠茶，甘香撲鼻。

不論是紀念里程碑、舉辦聚會，或尋求奢華享受，TOZZO 的蛋糕定能讓客人留下難忘回憶。必須提前兩天透過網站或 Whatsapp +852 5729 7821預訂。

《完》

關於TOZZO

新派甜品咖啡室 TOZZO 由2024 年【 Tatler 香港最佳糕點廚師】得主、意大利廚師 Fabio Bardi 創辦。「TOZZO」名字背後的靈感源於意大利語「Maritozzo」，意思是「胖乎乎的」，俏皮的紅色吉祥物就是品牌的縮影。TOZZO的焦點美食包括Maritozzo，一種夾著滿滿鮮忌廉的傳統意大利甜點、集合了多款經典和本地口味的意大利雪糕，以及一系列由廣受讚譽的米芝蓮一星廚師顧問Agustin Balbi 精心製作的意大利日式菜餚。 TOZZO 對卓越品質和優質食材的熱情洋溢於中環大館的中心，為客人帶來窩心熱情的用餐體驗。

關於創辦人兼糕餅總廚Fabio Bardi

於意大利撒丁島(Sardinia)一個餐飲家庭中長大的Fabio Bardi自小對烹飪充滿熱誠。他曾於紐約市標誌性的意大利機構San Domenico累積工作經驗，並於巴黎的 Ladurée進一步掌握製作糕餅的技巧。之後，Fabio獲邀成為愛爾蘭Prime Steak Group的糕餅行政總廚，專責研發美味又健康的創新甜點。後來，Fabio 先後前往新加坡擔任 Bakerzin 的研發部主管，以及到香港效力著名的米芝蓮三星餐廳 8 ½ Otto e Mezzo，與名廚 Umberto Bombana一起製作創新的意大利糕餅。於倫敦短暫停留後，Fabio再次回到了香港，於Dang Wen Li by Dominique Ansel為客人帶來多款廣受歡迎的香港風味糕餅，讓客人大飽口福。之後，Fabio 加入了佳民集團於旗下米芝蓮一星餐廳ESTRO 擔任糕餅行政主廚。Fabio的烹飪風格深受他的環球之旅和意大利背景所影響，將世界各地不同口味融入其變化多端且平易近人的甜點當中，向不同的美食文化致敬。

TOZZO咖啡室資料

地址：中環荷里活道10號大館賽馬會藝方2/F (從奧卑利街入口進入)

Whatsapp： +852 5729 7821

電郵：info@tozzo.hk

網頁：www.tozzo.hk

社交媒體 @tozzo.hk @fabiobardi84 @jiagroup

關於佳民集團 (JIA Group)

佳民集團是一個國際餐飲集團，以「家（JIA）」命名，憑藉極具個性、地道及充滿內涵的餐飲空間及體驗，蜚聲國際。佳民集團由企業家 Yenn Wong 黃佩茵在 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10間餐廳及酒吧，完整名單可按此查閱。

For high resolution images, please click HERE to download

<<27^th January 2025 – Hong Kong>> TOZZO, the contemporary Italian-Japanese all-day pastry café opened in November 2024 led by Head Pastry Chef and Founder, Fabio Bardi, is set to enchant guests with an array of new-season gelato and pastry delights. Launching this month, new offerings include a selection of limited-time Chinese New Year specials, all-new gelato flavours, delicate pastries, and full-sized celebration cakes meticulously crafted by Chef Fabio.

NEW SEASON GELATOS & SMALL CAKES

TOZZO introduces a lineup of new gelato flavours and small cakes, all crafted with ingredients sourced globally. All-new seasonal gelato flavours, priced at HK$60 for Piccolo and HK$75 for Grande, are as follows:

• Madagascar Vanilla Pudding – A decadent blend of Japanese egg custard with fragrant vanilla.
• Chocolate Cake – Chocolaterie de l’Opera rare-origin chocolate combined with chocolate cake chunks.
• Strawberry – Vibrant Camarosa and Senga Sengana strawberries offer a burst of fruity sweetness.
• Banana Toffee – The perfect balance of fresh banana, gooey caramel chunks, and cookie crumbs.
• Pistachio Deluxe – Rich, Sicilian pistachios paired with salted pistachio nougat.
• Black Sesame – Uses Osaka black sesame for a nutty and subtly sweet gelato experience.
• Mandarin Sorbet – Tangy and zesty 100% Sicilian mandarins for a burst of revitalising citrus.

TOZZO also introduces a series of all-new handcrafted pastries (priced at HK$70 each):

• Tozzo – Pear and vanilla compote, almond cake, and hazelnut praline mousse, all dipped in rich chocolate.
• Caramel Cappuccino Tart – Caramel cream, almond sponge, and coffee-infused whipped cream in a buttery tart shell.
• Raspberry Vanilla St. Honore – Layers of decadence with custard-filled choux, raspberry compote, vanilla Chantilly, and homemade butter puff pastry.
• Chocolate Flower – A flourless chocolate cake paired with whipped chocolate cream.

INTRODUCING FULL-SIZED CELEBRATION CAKES FROM 28^th JANUARY ONWARDS

Launching from 28^th January at TOZZO, a new collection of large celebration cakes is set to tantalise taste buds and elevate special occasions. Showcasing TOZZO’s commitment to using premium ingredients and blending traditional and contemporary pastry techniques, these cakes are designed to be the highlight of any memorable event.

New signature millefeuille celebration cakes:

• Classic Vanilla, Yuzu and Strawberries Millefeuille
  HK$488 for 6-8 people, HK$588 for 8-10 people

Buttery puff pastry layers with velvety vanilla diplomat cream, yuzu-infused cake, and fresh strawberries.

• Chocolate Pistachio Millefeuille
  HK$588 for 6-8 people, HK$688 for 8-10 people
  Decadent chocolate puff pastry with chocolate cake, pistachio whipped ganache, and crunchy pistachio nougatine.
• Lemon Olive Oil Millefeuille
  HK$488 for 6-8 people, $588 for 8-10 people
  Lemon and Italian extra virgin olive oil cake with candied lemons, EVO whipped ganache, and a citrus cake.

New signature gelato celebration cakes include:

• Classic Hazelnut Cream Gelato Cake (HK$688) – Layers of Japanese egg pudding gelato, hazelnut sable base, caramel chunks, chocolate, and hazelnut gelato with hazelnut praline glaze and chocolate wafer decorations.
• Banana and Strawberry Gelato Cake (HK$688) – Fresh banana toffee gelato, strawberry gelato, crunchy cookie base, berry glaze, fresh fruit, and meringue bits for a fruity delight.

CHINESE NEW YEAR SPECIALS UNTIL 9^TH FEBRUARY

During the festive Chinese New Year period until 9^th February, indulge in a selection of unique and limited-time specials at TOZZO:

• Pineapple Black Tea Maritozzo (HK$50) – A seasonal spin on the classic maritozzo made with homemade pineapple compote black tea Chantilly, lemon chocolate drizzle, and wafer crumbs.
• Red Date, Longan and Goji Berry Sorbet (Piccolo for HK$60, Grande for HK$75) – A refreshing sorbet featuring red dates, longan, and goji berries, ingredients known for their healing properties in traditional Chinese medicine.
• Jasmine & Mandarin Honey Green Tea (HK$58) – A delicate combination of jasmine and mandarin infused with honey in a refreshing green tea drink blend.

Whether commemorating a milestone, hosting a gathering, or simply seeking a luxurious treat, these cakes are guaranteed to leave a lasting impression. Two day advance pre-orders via website or whatsapp at +852 5729 7821 are a must.

<<ENDS>>

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)

Whatsapp: +852 5729 7821

Email: info@tozzo.hk

Website: www.tozzo.hk

Social Media: @tozzo.hk @fabiobardi84 @jiagroup

ABOUT JIA GROUP

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.

www.jiagroup.co

One MICHELIN-starred and One DIAMOND-recognised Andō introduces new menus, earns prestigious sustainability recognition, and Chef Agustin Balbi to speak at Madrid Fusion

For high-resolution images, please click here to download

[23^rd January 2025 – Hong Kong] Andō, the coveted one MICHELIN-starred and one DIAMOND-recognised restaurant by JIA Group and Chef Agustin Balbi, is proud to unveil a series of exciting new happenings and accomplishments.

To commemorate its five-year anniversary, Andō is set to introduce a new 5-course “Celebration” Dinner Menu, in addition to an exquisite new 8-course “Experience” Dinner Menu. The restaurant’s commitment to sustainability has recently been recognized with a top score in the Food Made Good Sustainability Standard, earning a stellar Three-Star Rating. Furthermore, Chef Agustin has been invited as a speaker at Madrid Fusion, where he will represent Andō at the world-renowned gastronomic summit later this month.

Andō’s Five-Year Anniversary Celebration Dinner Tasting Menu

Indulge in a culinary journey celebrating Andō’s fifth anniversary with their exquisite 5-course dinner menu priced at HK$1,588 + 10% with wine pairing at an additional HK$850. Begin the experience with welcome bites, including Hokkaido scallops, wagyu beef tartare with fermented chili, and grilled octopus with white beans and sun-dried tomatoes. The menu then transitions to a refreshing dish of scarlet prawns served with ajo blanco sauce, green grapes, and aonori seaweed, complemented by a delicate natural sake from Terada Honke in Chiba, Japan.

Next, savor the seafood flavors of lisa a la plancha with shallots, clams, and cava sauce, paired elegantly with a red wine from Tomorrow Wine in Nagano, Japan. Delight in juicy, charcoal-grilled Hokkaido pork accompanied by fresh peas with wasabi and shiso, as well as kale textures, perfectly paired with a white wine from Adrianna Vineyard White Bones in Mendoza, Argentina. For this course, guests may opt instead for premium Kumamoto Waoh wagyu for a supplementary HK$380.

Andō’s signature dish inspired by Chef Agustin’s grandmother’s recipe, “Sin Lola” features comforting soupy rice with snow crab, chili, and Chateau Chalon yellow wine, elevated with Chinese yellow wine from Man Song. Conclude the dining experience on a sweet note with a harmonious dessert of strawberry, almond, and meringue, accompanied by a fortified wine from Grace Wine in Yamanashi, Japan.

For guests seeking a full Andō experience, opt for the full 8-course “Experience” dinner tasting menu priced at HK$2,288 + 10% per guest with optional pairing at HK$1,080.

To view all menus at Andō, please click HERE.

Chef Agustin Speaking at Madrid Fusion from 27-29 January 2025

Chef Agustin Balbi has been selected as a speaker (the only representative from Hong Kong) for Madrid Fusión 2025 (27-29 January 2025), a prestigious global gastronomy congress. This event showcases revolutionary culinary discoveries and innovations in the food industry. Chef Agustin will impart his multicultural perspective and cutting-edge culinary techniques on a world stage, representing Andō with his unique approach to food. Madrid Fusión is a distinguished international gathering held in Madrid, Spain, hosting over 100 avant-garde chefs from around the globe. It provides a platform for chefs to unveil new projects, exchange innovative ideas, and demonstrate their exceptional cooking skills.

Andō Receives Highest Score in Food Made Good Sustainability Standard

Andō’s commitment to sustainability shines through its top ranking of Three Stars in the Food Made Good Standard by The Sustainable Restaurant Association. Working closely with trusted suppliers, the restaurant ensures its menus evolve with the seasons and availability of ingredients, championing heritage varieties and supporting traditional farming practices. From Rainforest Alliance-certified coffee, chocolate, and cocoa to responsibly sourced wild fish, particularly focusing on non-endangered species, Andō emphasizes ethical sourcing.

The restaurant has embraced energy-efficient practices like LED lighting, motion sensors, and energy-saving appliances, educating its staff on energy conservation. With a holistic approach to reducing waste, surplus ingredients are repurposed for nutritious staff meals, while portion control and menu reviews are prioritized to minimize food waste. Committed to giving back, Andō donates 1% of its revenue to charity, prepares meal boxes for vulnerable groups in Hong Kong, and partners with More Good Charity to provide 160 hot meals monthly to those in need, showcasing their dedication to sustainability beyond their culinary prowess.

For reservations enquiries, contact the guest relations team via WhatsApp +852 9161 8697, or book online HERE.

<<ENDS>>

ABOUT ANDŌ

One MICHELIN-starred and One DIAMOND-recognised 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.

RESTAURANT DETAILS

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

#61 – Asia’s 50 Best Restaurants 51-100 Extended List

#37 – 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

ABOUT JIA GROUP

JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 12 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here. JIA Group is listed on the GEM board on the Hong Kong Stock Exchange.

www.jiagroup.co