另一方面，由Michael Smith主廚領導的 Victuals by The Arcane Collective（BaseHall 02）以植物為主和可持續海鮮菜式聞名，推出了一系列新的肉類菜式，如和牛迷你漢堡（HK$68），配有美式芝士和焦糖洋蔥的奶油麵包；素食Victuals超級穀物迷你漢堡（HK$58），配有辣椒蛋黃醬和大頭菜沙律的奶油麵包；日式雞肉粥（HK$78），配有花生和香菇；豬頸肉豆腐麵（HK$138），配有花生和溫泉蛋；Loaded薯條（HK$48），配有Koffmann’s薯條、蛋黃醬、芝麻和蔥；以及香煎鱒魚柚子拉麵（HK$98），配有毛豆和溫泉蛋。
CCT by Shop B（BaseHall 02），一家受歡迎的「茶餐廳」提供各種香港風味的菜餚，新增了經典的本地叉燒蛋包飯（HK$98），特色是多汁的港式叉燒。香港火紅火鍋店珍姐海鮮火鍋飯店旗下的JJ’s Restaurant (BaseHall 02)，現於晚上提供全新推出的羊扒鐵板餐配炸薯條（HK$268）及炸魚餃（HK$48）。
Mashi no Mashi（BaseHall 02），一家以使用珍貴的單一來源尾崎牛和牛而聞名的日本和牛沾麵專家，推出了全新的和牛版本Keema咖喱飯（HK$180）。這道菜是對受人喜愛的日本舒適食品的升級版，特色是尾崎牛搭配Wagyumafia特製的Wagyusco紅醬，這種醬料由醬油、哈瓦那辣椒和來自新潟縣的日本辣椒「Kanzuri」混合製成。
最後，benko by nüte（BaseHall 01），一家專門提供美味健康沙律和便當的日本熟食店，全面改造了其菜單 —- 推出了超過10款新的招牌碗、新鮮醬汁以及更多的配料和脆片——價格更加實惠。新的便當碗包括豐盛的蛤蜊味噌比目魚茶泡飯（HK$108），家常昆布鮮味炒蛋飯（HK$72），配有蒜香山椒柚子醋或自家脆辣油；OG柚子胡椒雞肉飯（HK$88），麻辣茄子豆腐素菜飯（HK$78）。新的沙律包括首次推出的蒜香山椒吞拿魚撈飯沙律（HK$108），柑橘芝麻鷹嘴豆藜麥沙律（HK$92）；蘋果柚子泉水吞拿魚沙律（HK$92）；以及士多啤梨韓式辣醬豆腐蕎麥沙律（HK$88）；等等，旨在提供城中最令人興奮的健康餐點。您可以根據自己的喜好，選擇新的特製脆片、醃菜和醬汁來定制您的招牌碗。
[20th January 2025 – Hong Kong]BaseHall 01 and BaseHall 02 are the ultimate destinations where the finest culinary talents, local brands, and live entertainment converge to create an extraordinary experience in Hong Kong. This winter season and new year, the family members of BaseHall 01 and BaseHall 02 have unveiled all-new dish additions and menus to celebrate the season.
NEW OFFERINGS FROM BASEHALL 01 AND BASEHALL 02
MICHELIN recommended Twins Liangpi Limited (BaseHall 02), operated by a husband and wife duo and recipient of the MICHELIN Bib Gourmand, presents winter specials like the Drunken Duck Tongue (HK$98) with goji berry, cordyceps flower, drunken sauce, and mala oil; Cold Tossed Preserved Egg (HK$42) with preserved egg, cilantro, sesame and house sauce; and nourishing Seafood Hot & Sour Soup (HK$138) filled with abalone, crab, shrimp, chicken, and bamboo shoot.
On the other hand, Victuals by The Arcane Collective (BaseHall 02), known for its plant-forward and sustainable seafood dishes led by Chef Michael Smith, introduces new range of meat items such as the Wagyu Beef Slider (HK$68) on brioche bun with melted American cheese and caramelized onions; a vegetarian Victuals Super Grain Slider (HK$58) on a brioche bun with sriracha mayonnaise and kohlrabi slaw; Japanese Chicken Congee (HK$78) with peanut and shiitake; Pork Collar Bean Curd Noodle (HK$138) served with peanut and onsen egg; Loaded Fries (HK$48) featuring Koffmann’s fries slathered with mayo, sesame, and spring onion; and Seared Trout Yuzu Ramen (HK$98) with edamame and onsen egg.
CCT by Shop B (BaseHall 02), a popular “Cha Chaan Teng” spot offering a range of Hong Kong-style dishes, has added the classic local Char Siu Omelette Rice (HK$98), featuring succulent Cantonese-style barbecued pork, to its menu.
Meanwhile, JJ’s Restaurant, a Hong Kong favourite for hot pot, now serves Lamb Chop (HK$268) and Fried Fish Dumpling (HK$48).
Emmer Pizzeria, specializing in unique pizzas and panuozzo made from freshly milled Emmer grain, presents mouther watering new options like the TruffleMushroom Panuozzo (HK$88), Cubano Style Panuozzo (HK$78), and BST (Bacon Spinach Tomato) Panuozzo (HK$98).
Mashi no Mashi (BaseHall 02), a Japanese wagyu tsukemen expert with a cult following for its use of prized single-origin Ozaki wagyu, presents the new Wagyu Keema Curry Rice (HK$180). An elevated take on the beloved Japanese comfort food, the dish features Ozaki wagyu paired with Wagyumafia’s special Wagyusco Red sauce made with a blend of soy sauce, habanero, and “Kanzuri”, a Japanese pepper from Niigata prefecture.
Lastly, benko by nüte (BaseHall 01), a Japanese deli specialising in gourmet wholesome salads and bentos, showcases a complete revamp of its menu – launching over 10 new signature bowls, fresh sauces and even more toppings and crunches – all at much more affordable prices. New bento bowls include the hearty Clam Miso Halibut Ochazuke (HK$108), homey Kombu Umami Scrambled Egg Rice (HK$72) served with garlic sansho ponzu or house crispy chilli oil; OG Yuzu Pepper Chicken Rice (HK$88), Mala Aubergine Tofu Veggie Rice (HK$78). New salads include the first ever poke on their menu Garlic Sansho Tuna Poke Salad ($108), Citrus Sesame Chickpea Quinoa Salad (HK$92); Apple Yuzu Spring Water Tuna Salad (HK92); and Strawberry Gochujang Tofu Soba Salad (HK$88); among others, aiming to provide the most exciting healthy meals in town. Customise your bowl however you like with a lineup of new special house crunches, pickles, and sauces to your liking.
As a place to celebrate Hong Kong and its homegrown talents, BaseHall 01 and 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.
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BASEHALL 01 + 02 CONTACT
Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central
BaseHall is Hong Kong’s ultimate dining destination, bringing the most exciting cuisines and culinary talents together under one roof. We’re here to make Central the centre of the flavour universe and bring the people of Hong Kong together over great food, drinks and genuine hospitality. Whether you’re looking for a quick bite, a leisurely lunch, or a nightcap at the end of a long day, our killer line-up of vendors has got something for everyone – making every moment as memorable as your next bite. Come celebrate the best food and drink with Hong Kong’s finest homegrown culinary talent.
ABOUT BASEHALL 02
Premier food and beverage destination, BaseHall 02 is the vibrant new addition to Hong Kong’s diverse culinary landscape. BaseHall 02 presents a curated collection of Hong Kong’s best food and beverage experiences under one roof. From counters serving up the city’s celebrated classics and experiences, to late-night DJ events fuelled by bespoke cocktails, BaseHall 02’s fluid space leads the way in modern, multi-concept experiential dining.
《2025年1月20日，香港》由佳民集團及法國名廚Julien Royer共同創立的 La Terrace by Louise 為米芝蓮一星餐廳 Louise 之最新附屬餐飲概念。La Terrace by Louise及港島香格里拉的龍蝦吧餐廳 (Lobster Bar & Grill) 將攜手推出聯乘晚餐體驗，客人可於2月19日於La Terrace by Louise及於2月26日於龍蝦吧餐廳欣賞主廚 Loïc Portalier 及 Cary Docherty的精湛烹飪技藝，盡情享受由他們精心設計的共享單點菜單。
La Terrace by Louise x 龍蝦吧餐廳
地點
日期
菜單
Louise
2月19日 (星期三)
單點晚餐菜單
龍蝦吧餐廳
2月26日 (星期三)
單點晚餐菜單
龍蝦吧餐廳的主廚Cary Docherty以其創新的海鮮烹飪方式而聞名，巧妙地將經典技術與現代風味相結合。他對採購最新鮮食材的熱情確保了每道菜品都是愉悅的體驗，體現了他對可持續發展和品質的承諾。Cary將與Louise的主廚Loïc攜手合作，以最優質的時令食材製作精緻菜餚，展現他們對美食的共同熱情。Louise 的前身為 Aberdeen Street Social 餐廳，而 Cary Docherty 為 Aberdeen Street Social 的開業團隊。
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。位於餐廳下層全新揭幕的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。
富有遠見及具備國際餐飲視野的行政主廚Loïc Portalier堅信熱情好客對於締造難忘用餐體驗的重要性，並始終保持對烹飪技藝及品質的不懈追求和創新精神。Loïc以其紮實的法式料理烹飪基礎，為法式經典美食進行全新創意演繹，注入源源不絕的活力。擁有豐富烹飪經驗的大廚Loïc先後於多間米芝蓮星級餐廳工作。於2019年，Loïc於香港的Louise擔任副主廚，師承名廚Julien Royer及Franckelie Laloum。後來Loïc移居新加坡，年僅28歲的他於2021年至2024年出任Claudine的主廚，亦曾於米芝蓮星級餐廳Epicure at Le Bristol Paris、Restaurant Paul Bocuse、Restaurant Le Clos des Cîmes，以及Belon工作，為他的烹飪旅途開啟了全新視野。Loïc出任由Julien Royer創辦的米芝蓮星級餐廳Louise及La Terrace by Louise的行政主廚，其創意視野超越了傳統界限，為每道菜式注入現代風格。為傳承「時刻展現真誠及卓越待客之道」的服務理念，Loïc為客人量身訂製餐飲體驗，讓每位客人都有賓至如歸的感覺。
自從20多年前離開加拿大小鎮烈治文並前往紐約就讀烹飪學校以來，Cary Docherty 的身心便一直與餐飲業結下不解緣。機緣巧合下他搬到倫敦，在英國名廚Gordon Ramsay旗下米芝蓮三星餐廳Restaurant Gordon Ramsay工作，以及與現為米芝蓮三星餐廳Core by Clare Smyth主廚兼老闆的Clare Smyth工作，還有 Jason Atherton 將極為成功的 Little Social 交給 Cary 打理。Docherty於2018年來到香港，他在Gough’s on Gough展示出的出色廚藝，迅速引起了人們關注。他於2020年加入港島香格里拉擔任行政副廚師，後來被任命為The Upper House的Salisterra的行政總廚，然後再次回到港島香格里拉，引領龍蝦吧餐廳邁向下一個篇章。
[16th January 2025 – Hong Kong]La Terrace by Louise, the latest affiliate concept to JIA Group and Chef Julien Royer and Loïc Portalier’s renowned one MICHELIN-starred Louise, announces a special collaboration event with Lobster Bar and Grill at Island Shangri-La on 19th February at La Terrace by Louise and 26th February at Lobster Bar & Grill, showcasing the exceptional talents of chefs Cary Docherty and Loïc Portalier. This collaboration promises two exceptional evenings where guests can indulge in a meticulously curated special sharing a la carte menu.
La Terrace by Louise x Lobster Bar and Grill
Location
Day
Date
Offering
Louise
Wednesday
February 19
À la carte dinner
Lobster Bar
Wednesday
February 26
À la carte dinner
Chef Cary Docherty, renowned for his innovative seafood creations that blend classic techniques with modern flavors, leads the culinary team at Lobster Bar and Grill. His commitment to sustainability and quality is evident in every dish, showcasing the finest in marine cuisine. Collaborating closely with Chef Loïc, their shared passion for refined dishes using the best seasonal ingredients truly shines through. This also marks Chef Cary Docherty’s return to the very location of Louise, where he previously worked in Hong Kong, assisting with the opening of the former Aberdeen Street Social.
Each evening will commence with a delightful Snack course priced at HK$158 per person, featuring a trio of indulgent bites, including Crispy Potato with brown butter cream and caviar, Cocollos Oyster with Dashi Jelly and Curry Leaf Dressing, and Comté Cheese Gougère with vin jaune gel. Diners will then enjoy a selection of signature starters, such as the Individual Seafood Platter (HK$248), featuring grilled red prawns, scallops with black truffle, and razor clams with Romesco sauce. Other delectable options include BBQ Leek (HK$168) with mussels and Hollandaise, and Cured Trout (HK$188) with sorrel and legumes nouveaux.
For the main course, guests may choose from a sharing selection, including the Grilled Ribeye (HK$700 for two) served with white asparagus and bordelaise sauce, Sweetbread Vol Au Vent (HK$988 for two) accompanied by green asparagus, Shaoxing wine, and langoustines, or the sumptuous John Dory (HK$308) with artichoke and fragrant verbena.
To conclude this epicurean journey, savor exquisite desserts priced at HK$88 each, featuring Rhubarb Tarte Tatin with vanilla cream, rich Chocolate Soufflé with coffee and cardamom ice cream, and Strawberry Pavlova with refreshing basil sorbet and crème fraîche.
Don’t miss this exclusive culinary event celebrating the artistry and friendship of two exceptional chefs, united by their commitment to sustainability and quality. Reserve your table now for an unforgettable evening of fine dining. Tables are expected to fill up quickly for these exclusive evenings, and guests are encouraged to secure their seats through advanced bookings via LINK.
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ABOUT LA TERRACE BY LOUISE
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 Loïc Portalier serves heart-warming French cuisine paired with genuine hospitality. Traditional French food, reimagined.
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong (Enter gate closest to Hollywood Road intersection)
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, Loic, 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.
ABOUT LOBSTER BAR AND GRILL
Lobster Bar and Grill at Island Shangri-La offers a convivial atmosphere in which to unwind and savour traditional brasserie fare. Celebrating the familiar and the classic through assured cooking, impeccable technique finessing old favourites complimented by delicious new surprises delights regulars and wins over new diners. Lobster Bar and Grill provides a respite for diners on all occasions, from weekday lunches, to atmospheric evenings accompanied by stellar live singing performances, and even weekend brunches. Guests can also enjoy cocktails mixed by the team from the award-winning bar.
Address: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong
Opening hours: Lunch 12 noon to 2:30pm (Mon – Fri); 11:45am to 4pm (Sat, Sun & Public Holidays); Dinner 6:30pm to 10 pm.
Ever since leaving the small town of Richmond in Canada more than 20 years ago to sign up for culinary school in New York, Cary Docherty’s heart and head has been in restaurants and hospitality. On a whim and a prayer, he moved to London, where he worked for British culinary giants Gordon Ramsay, of three-Michelin-starred Restaurant Gordon Ramsay, Clare Smyth, now chef-patron at three-Michelin-starred Core by Clare Smyth, and Jason Atherton, who entrusted him to run the hugely successful Little Social. Docherty moved to Hong Kong in 2018, where he quickly gained attention for his cooking at the former Gough’s on Gough. He joined as Executive Sous Chef at Island Shangri-La in 2020, then was appointed Executive Chef at Salisterra at The Upper House, before returning to Island Shangri-La to steer the Lobster Bar and Grill through its next chapter.
<<15th January, 2025 – Hong Kong>>Forty-Five in LANDMARK is thrilled to announce a series of romantic Valentine’s Day celebrations at Cristal Room by Anne-Sophie Pic and Kaen Teppanyaki.
CRISTAL ROOM BY ANNE-SOPHIE PIC: A GLITTERING ODE TO LOVE
Celebrate love at Cristal Room by Anne-Sophie Pic, an unparalleled blend of elegance, MICHELIN-starred French gastronomy, and crystal luxury. Honoured with one MICHELIN star in the MICHELIN Guide Hong Kong Macau 2024, the Best Design Award by SCMP 100 Top Tables 2024 and the Prix Versailles distinction as one of the 16 most beautiful restaurants in the world, Cristal Room by Anne-Sophie Pic continues to set the standard for exceptional culinary experiences.
The world’s most decorated MICHELIN-starred female chef, Anne-Sophie Pic is set to make an anticipated return to Cristal Room by Anne-Sophie Pic. With her latest accolade of winning the Three Knives award in The Best Chef Awards 2024, Best of the Best Restaurant in the World as voted by TripAdvisor, Cheffe Anne-Sophie Pic will grace the restaurant from 12th-14th February for lunch and dinner services. Guests dining at Cristal Room by Anne-Sophie Pic for Valentine’s Day will have the special opportunity to personally engage with her captivating stories, promising an unforgettable evening.
On 14th February, guests can enjoy an exceptional 8-course Valentine’s Day Dinner Menu starting at HK$4,888 + 10% service charge per person. For a truly one-of-a-kind experience, elevate your evening with the Exclusivité Valentine’s Day Experience set within a private dining room. Priced at HK$18,880 + 10% service charge for two guests, this bespoke experience includes an 8-course menu, award-winning beverage pairing, and an array of enchanting surprises including Tomato Tartelette with Geranium and Longjing Beurre Blanc, Myriad Beetroot with Preserved Douglas Pine, Blackcurrant, Madras Curry, Brittany Blue Lobster with Coral Sauce infused with Douglas Fir and Rosemary, Carrot Voile and more.
As part of this exclusive experience, guests will be greeted with a special delivery of fresh roses and presented with Chef Anne-Sophie Pic’s latest book, “Suffusion,” dated and signed on the spot to mark the occasion with a personal touch. To commemorate this romantic rendezvous, each couple will receive specially engraved Baccarat Harcourt 1841 Love Glasses.
The Baccarat Harcourt Love Glass is a stunning symbiosis of craftsmanship and emotion. Crafted with intricate deep engraving techniques, showcasing a heart motif in the Maison’s emblematic red hue, these glasses epitomise the essence of love and passion. The glasses will also be available to purchase on the evening – a treasured keepsake of the night, or the perfect gift of love.
Celebrate love in its purest form with Cristal Room by Anne-Sophie Pic and Baccarat, where every moment becomes an everlasting memory of elegance and devotion. Bookings are now open via for all dinners and the Exclusivité package this Valentine’s Day.
SPARKS OF LOVE AND FIRE AT KAEN TEPPANYAKI
Step into a world of culinary romance with Chef Yoshiyuki Sato at Kaen Teppanyaki this Valentine’s Day. Priced at HK$1,580 + 10% service charge per person, the exclusive Valentine’s Day dinner menu promises an evening of gastronomic delight.
Begin the journey with a tantalising combination of Tuna and Green Asparagus dressed in karashi sumiso, followed by the luxurious Teppan-grilled Foie Gras. Delight your taste buds with the flavourful Langoustine Wrapped in Kadaif and savour the tender Abalone slow-cooked in carta fata. The highlight of the evening showcases two distinct preparation of premium wagyu – the Wao, thinly sliced, and Josper Grilled Ozaki Beef. Complementing the meal is a comforting Hamaguri Clay Pot Rice, culminating in a sweet finale of refreshing Strawberry Soup with a decadent serving of vanilla ice cream.
Forty-Five located in LANDMARK is the most exciting art, culinary and lifestyle destination in a generation. The sprawling space atop Gloucester Tower houses five new experiential concepts, including MICHELIN Recommended The Merchants, Kaen Teppanyaki, Cardinal Point, One MICHELIN-starred Cristal Room by Anne-Sophie Pic, and private members’ club, the Gloucester Arts Club.
Founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, the Hong Kong-based hospitality group Leading Nation specialises in eclectic F&B with a focus on éclat and design, all of which combine to craft unique culinary experiences. Young, dynamic and with a proven track record of world-class operations, Leading Nation’s award-winning portfolio of concepts including Elephant Grounds, The Diplomat, Wagyumafia, and more, have grown from Hong Kong to cities including Chengdu, Guangzhou, Manila, and Tokyo.
<<13th January, 2025 – Hong Kong>> With a deep love for the city and their Cantonese roots, chefs ArChan Chan and Winson Yip of Ho Lee Fook are proud to unveil an exciting culinary lineup to celebrate the season. Now available at the restaurant daily, guests dining at Ho Lee Fook will be able to enjoy exceptional new Cantonese winter delicacies. Additionally, in celebration of the upcoming Chinese New Year and the advent of the Year of the Snake, Ho Lee Fook will offer a special festive dishes blending tradition with Chef ArChan’s contemporary flair, providing a feast of good fortune and nostalgia.
NEW WINTER MENU AT HO LEE FOOK | UNTIL MARCH 2025
Celebrate the winter season at Ho Lee Fook and delight in a total of 16 new dishes and dim sum items by the team. Innovative Snacks & Dim Sum options such as the Cauliflower Mushroom & Celtuce Salad with mala dressing (HK$78); Pork, Prawn & Baby Abalone Siu Mai (2 pieces for HK$88); Seaweed & Sesame Puff (2 pieces for HK$78); and Steamed Blaze Mushroom, Jicama & Garlic Chives Dumpling (2 pieces for HK$68). Indulge in the rich and nourishing flavours of the Double-Steamed Mushroom Broth with cordyceps, morels, Xinjiang red dates(HK$78), or savour the Salt & Pepper Squid with crispy garlic, bird’s eye chillies, spring onions (HK$268) from the Seafood selection.
For main courses, relish in Wok-fried and Claypot specialities like Braised Local Beef Brisket with herbal broth, Chinese celery, daikon (HK$488); Sweet & Sour Kurobuta Pork stir-fried with seasonal fruit, onion, and crispy tea leaves (HK$328); and fish-fragrant eggplant pairedwith Kurobuta pork mince, broad bean chilli paste, and spring onion (HK$188). For those planning ahead, enjoy the Half Three Yellow Chicken served with herbal broth, female ginseng, red date, and dried morels (HK$388); Hong Kong Style Lamb Belly Pot with water chestnut, tofu skin, and fermented bean curd (HK$688); and Australian Lobster pairedwith Ho Lee Fook XO sauce and crispy rice vermicelli (market price), all with a 72-hour pre-order.
End your meal on a high note with new Rice & Noodle options like Deluxe Egg Fried Rice with Chinese sausage, liver sausage, and Ho Lee Fook XO sauce (HK$168); Hubei Egg Fried Rice with sugar snap peas (HK$108); or Wok-Fried Flat Rice Noodle with wagyu beef tongue (HK$168).
AUSPICIOUS CHINESE NEW YEARS SPECIAL DISHES AT HO LEE FOOK | 28 JAN-4 FEB
Celebrate the Year of the Snake with a bountiful feast at Ho Lee Fook, where Chef ArChan presents a menu blending tradition with contemporary flair. Indulge in dishes like the soul-nourishing half Three Yellow Chicken (HK$388) steeped in herbal broth, alongside the lavish Hong Kong Style Lamb Belly Pot (HK$688) with a delectable mix of water chestnut, tofu skin, and fermented bean curd. Notable highlights include the Typhoon Shelter Corn (HK$188) offering a delightful crunch of crispy garlic, chillies, black beans, and spring onion, and the Kurobuta Pork Char Siu & Chicken Liver (HK$328), paying homage to Cantonese classics with its honey-glazed, charcoal-grilled perfection. Available from 28th January to 4th February 2025, with limited quantities per day (no pre-orders are required), this auspicious menu at Ho Lee Fook promises a memorable dining experience to usher in the Lunar New Year.
For reservations and bookings, please contact +852-2810-0860 or email to info@holeefook.com.hk.
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RESTAURANT INFORMATION
Address – G/F, 1-5 Elgin Street, SoHo, Central, Hong Kong
Opening Hours – Monday – Sunday 6pm-12am (special Sunday Dim Sum Lunch every 3rd Sunday of the month)
MICHELIN-recommended Ho Lee Fook is a Chinese restaurant with a Hong Kong heart by Executive Chef ArChan Chan, a flag-bearer for the city whose cuisine and culture it represents, a vibrant celebration of late-night, neon-soaked sophistication. Meaning ‘good fortune for your mouth’, Ho Lee Fook brings to life a deep appreciation and passion for Cantonese cuisine with a boisterous experience steeped in heritage, grounded by our shared love of good food and great company.
RESTAURANT ACCOLADES
50 Best Discovery Restaurant – Ho Lee Fook
Tatler Dining Hong Kong – Top 20 Most Impactful Restaurant – Hong Kong – 2023 + 2024
Local Champion Award – Tatler Dining by Hong Kong Tatler (ArChan Chan)
Recommended Restaurant – MICHELIN Guide Hong Kong Macau 2023 + 2024
Travel & Leisure Asia 2023 + 2024 – Top Restaurants of Hong Kong
Tatler Asia 2024 – Top 100 Restaurants of Asia
ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 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.
<<8th January 2025 – Hong Kong>> The first outpost of Shanghai’s original Michelin-starred brand, One MICHELIN-starred 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.
Chinese New Year Banquet Menu + A la Carte Specials
This Lunar New Year, Executive Chef Liu Zhen unveils Yong Fu’s festive banquet menu designed for 10 guests along with à la carte chef’s specials, available exclusively between 12th – 29th January 2025. For Yong Fu’s Chinese New Year Banquet Menu, Chef Liu not only showcases the traditional aspects of Ningbo cuisine but also incorporates his unique understanding of local Hong Kong ingredients and food culture. The 14-course festive banquet menu, which is designed to share among a group of 10 guests, is priced at HK$29,888 +10%service charge.
In Chinese culture, banquet dishes served during the Lunar New Year hold significant symbolism and auspicious meanings. These special dishes are carefully selected to bring good luck, prosperity and happiness for the year ahead. Highlights of the celebratory menu include decadent dishes such as Pan-Seared Shark Fin with sea anemone in sour soup, for wealth and abundance; Baked Swimming Crab with minced pork and Ningbo-style soybean paste, to signify a year of success and happiness; Poached Free Range Chicken from Siming mountain, representing family unity and good health; and Dried Abalone in golden premium chicken soup, which embodies prosperity. Desserts include Stir-Fried Rice Cakes with yellow croaker roe, and “Ningbo” Sesame Glutinous Rice Dumplings.
For those seeking to celebrate Chinese New Year with more flexibility, Yong Fu Hong Kong also presents tempting Chinese New Year Specials with a total of 5 dishes such as Fresh Clams in ginger and Chinese wine sauce (HK$358); Braised Ningxia Tan Sheep Belly and Baby Croaker (HK$1,088); Yong Fu Crispy Chicken with Sichuan pepper dressing (HK$1,280); Steamed Brown Croaker with chopped fermented chilli pepper sauce (market price); and Baked Chicken with 9-years lily bulbs and fresh ginkgo nuts (HK$598).
Yong Fu Hong Kong’s Chinese New Year Gift Set
Elevate your gifting experience with the luxurious Chinese New Year Gift Set ($888), showcasing rare Chinese delicacies along with Chef Liu Zhen’s heartfelt signature creations:
– Ready-to-cook homemade preserved Tibetan pork belly, perfect for steaming, boiling and stir-frying
– Thick and vibrant green chili sauce for stir-fries, mixing, or dipping at home
– A tin of fragrant Zhejiang Zhuji Torreya Nuts, ready to enjoy once shelled
– Two tins of ready-to-eat small fragrant walnuts from Zhejiang Lin’an
– Two bottles of 2013-aged Chenpi Xiang Shaoxing wine
With exquisite skills and an impeccable sense for Ningbo flavours, Executive Chef Liu Zhen blends the diverse variations of Hong Kong cuisine with the traditions of Ningbo and continues to push the boundaries of Ningbo’s vibrant food culture. Celebrate the Lunar New Year in style with Yong Fu Restaurant’s exquisite offerings and usher in a year filled with abundance and prosperity.
To reserve your table or order the Chinese New Year Gift Set, 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 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
<<6th January, 2025 – Hong Kong>> As the most cherished Chinese festival approaches, JIA Group’s one MICHELIN-starred Duddell’s is thrilled to unveil its exceptional Chinese New Year offerings, featuring a harmonious fusion of tradition and luxury to celebrate the Year of the Snake.
Chinese New Year Pudding and Hamper Offerings – Duddell’s
Treat your taste buds to an unforgettable culinary experience with Duddell’s Chinese New Year Pudding, available for early bird purchase from 2 January until 17 January, 2025. Symbolising unity and prosperity, this cherished seasonal treat is available for pick-up from 18 January to 27 January, 2025. Explore the unique flavours – including a classic Chinese New Year Pudding (HK$328 standard price), Turnip Pudding (HK$388 standard price) and Taro Pudding (HK$368 standard price) – and symbolic significance of Chinese New Year pudding in this exclusive offering from Duddell’s.
Elevate your festivities further with Duddell’s’ renowned ProsperousChinese New Year Hamper (HK$2,388 standard price), a meticulously curated ensemble of opulence. Embracing the spirit of the occasion, the hamper features a selection of six items, including the classic New Year pudding, walnut cookies, Duddell’s X.O. sauce, braised South African five-heads abalone, Ruinart ‘R de Ruinart’ Champagne, and Fook Ming Tong’s 2018 Fuding white tea discs (24 pcs). Perfect for gifting loved ones or treating yourself, this collection melds Chinese New Year traditions with contemporary flair.
Standard Price
Early Bird Price
1-29 Boxes
30 Boxes or more
New Year Pudding
$328
$298
$278
Turnip Pudding
$388
$358
$338
Taro Pudding
$368
$338
$318
Magnificent New Year Gift Set
(1 New Year Pudding, 1 Turnip Pudding, 1 Taro Pudding)
$968
Fortune New Year Gift Set (1 Turnip Pudding, 1 Duddell’s X.O. Sauce)
$688
Auspicious New Year Gift Set (includes Duddell’s Turnip Pudding + Hennessy X.O)
$2,328
N / a
Prosperous New Year Hamper (6 items including 1 New Year Pudding)
$2,388
$2,188
Chinese New Year Set Menus, Dim Sum Specials, A la Carte Specials & Poon Choi Menu – Duddell’s
To complement the joyous season, Duddell’s invites guests to partake in a Chinese festive dining experience with its specially crafted 8-course Chinese New Year Set Menu (HK$1,588+10% per person), available from 20 January to 12 February, 2025. Notable dishes include Double-boiled Chicken Soup with fish maw and bamboo pith; Braised South African Abalone 4-Heads with oyster sauce, shiitake mushroom, and dried black moss; Fried Rice with scallop and shrimp; and Sweetened Red Bean Cream Dumplings with dried tangerine peel, among other delights. Guests may opt for a special Hennessy drink pairing experience, inclusive of three cocktails, priced at an additional HK$450 + 10% per person.
Experience the sumptuous Duddell’s Premium Chinese New Year Poon Choi Menu, featuring a lavish array of delicacies to celebrate the occasion. The traditional Poon Choi includes Braised South African Abalone 5-Heads, Braised Semi-dried Oysters, Whole Conpoy with Garlic, Dried-braised Shrimp, Meat Balls with Black Moss, Braised Sea Cucumber and Shiitake Mushroom, Braised Fish Tripe, Soy Sauce Chicken, Braised Pork Belly with Cuttlefish and Radish, Braised Stuffed Dried Bean Curd with Mud Carp, and Chinese Water Chestnut in Fish Stock. This extravagant feast – symbolising abundance, prosperity, and togetherness – is perfect for sharing with loved ones, priced at HK$3,888 for 6 persons, with an option to upgrade to Australian 3-heads abalone for an additional HK$1,800. Available only on 25-28 and 30-31 January 2025, don’t miss the chance to indulge in this festive culinary experience.
Duddell’s is delighting guests with a vibrant selection of Chinese New Year Dim Sum offerings. Standout dishes include the delicate Shrimp Dumpling (HK$118 for 2 pcs), artfully shaped like a goldfish and featuring termite mushrooms, making it both a visual and flavorful treat available during lunch. Also on the lunch menu is the savory Porcini Mushroom Vegetarian Dumpling (HK$78 for 3 pcs) and the indulgent Crispy Puff Pastry (HK$108 per pc), filled with lobster and asparagus. For both lunch and dinner, guests can enjoy the crispy and sweet Crispy Red Bean Paste Sesame Ball (HK$78 for 3 pcs) and the Pan-Fried New Year Pudding (HK$68 for 3 pcs), ensuring a delicious dining experience this holiday season at Duddell’s.
Additionally, explore the Chinese New Year A La Carte Specials, featuring seasonal specialties such as Sautéed Prawn with vegetables (HK$498 per portion); Braised Semi-dried Oyster with dried black moss, lettuce wrap (HK$388 per portion); Salted Egg Yolk Boston Fresh Lobster (HK$298 per person), and Fried Glutinous Rice with Chinese preserved meat (HK$368 per portion).
Chinese New Year Cocktails – Duddell’s
From 13 January to 28 February 2025, sip on exclusive Chinese New Year Cocktails at Duddell’s’ 4/F Salon and Lounge. Indulge in creations like the Southeast Blossom, a refreshing blend of Hennessy VSOP, St. Germain Elderflower, lychee liqueur, orange bitters, clarified lemon juice, soda water. Opulence, a luxurious mix of Hennessy X.O, Bulleit Rye, Duddell’s Vermouth Blend , caters to the most discerning of palates. Savour the bright and vibrant flavours of the Golden Coil, featuring Hennessy James with fresh pineapple juice, ginger juice, lemon juice, and turmeric-infused syrup.
One MICHELIN-starred Duddell’s is a social and cultural destination for people who have an active appreciation for the arts. Located on the historic Duddell Street in the heart of central, Duddell’s boasts chic and relaxed interiors from designer Isle Crawford, that are as noteworthy as the exhibitions on the walls. Duddell’s was designed to feel like guests have been welcomed into the home of a great art collector – one that also happens to have an in-house Michelin starred culinary team. Open to all enthusiasts, Duddell’s features a year round art program of world class exhibitions, discussions and more. Now ten years old, Duddell’s has firmly cemented its position as a true Hong Kong brand – one that consistently receives media coverage in leading international titles such as Traveller, The New York Times, Financial Times and Forbes .
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 could be found on JIA’s website here.
Estro x Baan Tepa呈獻意泰風味盛宴 兩位名廚將為是次聯乘晚宴悉心設計每道菜式均，打造融合意大利和泰國風味的限定菜單，為客人帶來令人驚喜的風味美食。完整菜單僅於晚宴當晚揭曉，以創新及非傳統的創意美食為客人帶來意想不到的驚喜。
負責掌舵 Baan Tepa 的主廚 Tam 富有遠見，是首位獲得米芝蓮兩星的泰國女廚師。憑藉對永續發展的堅定承諾和對正宗泰國風味的根深蒂固的熱誠，主廚Tam創新的從農場到餐桌的餐飲理念贏得了國際讚譽。於Baan Tepa，客人可以享用以時令和可持續食材烹製的現代泰式美食，而部分食材更於餐廳的後院種植。Baan Tepa位於歷史悠久、建於20世紀80年代的建築內，而房子由主廚Tam的祖母Suwaree女士擁有。Debhakam為一棟傳承了三代的住宅，而該建築群現已變成城市美食空間，分為三個部分：Tepa廚房、Tepa花園和房子。
Estro 的主廚 Antimo Maria Merone 於意大利拿玻里出生，擅長烹調大膽創新的菜餚，亦非常重視烹飪的精髓和擺盤技巧。Estro通過現代的烹飪技術昇華拿坡里美食，精緻的嚐味餐單從Antimo的家鄉中獲取靈感，每道菜都能喚起他對歷史和童年的豐富回憶，同時展示他的創意和前衛風格。主廚Antimo將與新任總經理 Graziano De Gregorio攜 手為客人締造精彩的星級餐飲體驗。
關於Baan Tepa的主廚Tam Chudaree Debhakam
Tam Chudaree Debhakam 為高級餐廳 Baan Tepa Culinary Space 的創辦人兼主廚，以巧妙地運用新鮮的當地食材、永續餐飲理念和烹飪創意聞名。主廚Tam曾獲得泰國料理節目「泰國頂級大廚」的冠軍，亦她是比賽中最年輕的廚師。節目完結後，她先後到訪六個國家旅行和烹飪，在世界各地展示現代泰國美食。她倡導減少食物浪費，並擔任救剩食助弱勢的慈善機構Thai Harvest/SOS和聯合國「世界生態恢復旗艦項目」(UNEP) 2015-2017年的廚師大使。
Tam Chudaree 畢業於紐約著名烹飪學校 International Culinary Center，於2015年至2017年於紐約的 Blue Hill at Stone Barns 與廚師 Dan Barber 共事。餐廳以其永續餐飲理念而聞名，菜式以自家農場的有機新鮮農作物入饌。Chef Tam擁有豐富的農場烹飪經驗及營養知識，一直以負責任的方式採購當地農產品，她的菜式以融合了泰國的傳統和現代風味。Baan Tepa於2024年榮獲米芝蓮二星及綠星，為世界上第一位獲得米芝蓮二星的泰國女廚師。她亦是2024年米芝蓮青年廚師獎得主，並於2024年亞洲50佳餐廳中排名第42名。
<<3rd January, 2025 – Hong Kong>> One MICHELIN-starred ESTRO and renowned Baan Tepa from Bangkok are set to collaborate for a special two-night event on 22nd and 23rd January 2025. The collaboration brings together the culinary prowess of Italian Chef Antimo Maria Merone of Estro and Chef Chudaree ‘Tam’ Debhakam of Baan Tepa, a two MICHELIN-starred and MICHELIN Green Star restaurant from Bangkok.
Estro X Baan Tepa – An ITHAILIAN affair
For this unique culinary collaboration between Estro X Baan Tepa, where both chefs will unite to create an exclusive menu that blends Italian and Thai influences. Each dish has been thoughtfully crafted exclusively for this event, offering exciting flavor combinations and unexpected twists on beloved favourites from both restaurants. The full menu will be revealed only on the night of the event, ensuring a delightful surprise for every guest with innovative and unconventional creations.
Chef Tam is the visionary force behind Baan Tepa, the world’s first Thai female chef to hold two MICHELIN stars. With an unwavering commitment to sustainability and a deep-rooted passion for authentic Thai flavours, Chef Tam’s inventive approach to farm-to-table dining has garnered international acclaim. At Baan Tepa, guests can enjoy a contemporary Thai menu using seasonal and sustainable ingredients, with some sourced from the restaurant’s own backyard. The historic house itself is part of the Baan Tepa experience, that was built in the 1980s owned by Chef Tam’s grandmother, Lady Suwaree Debhakam, a home that has been in the family for 3 generations. The compound has now been converted into an urban food space with three key sections; Tepa Kitchen, Tepa Garden and house itself.
On the other hand, Estro, the brainchild of Naples native Chef Antimo Maria Merone together with new General Manager, Graziano De Gregorio offers refined tasting menus and a dinner la carte menu that pay homage to Antimo’s heritage while showcasing his innovative culinary techniques, celebrated for its modern take on Italian cuisine. His dedication to enriching Italian cuisine through modern interpretations is at the heart of Estro’s culinary identity.
About Chef Tam Chudaree Debhakam of Baan Tepa
Tam Chudaree Debhakam, Owner and Head Chef at Baan Tepa Culinary Space, a fine-dining restaurant that boasts local ingredients, sustainability and culinary creativity. Chef Tam is the first ‘Top Chef Thailand’ having been the youngest in the competition. After the show, she has travelled and cooked in 6 different countries showcasing modern Thai cuisine around the world. She is also an advocate of food waste reduction being the Chef Ambassador for Thai Harvest/ SOS and UNEP campaigns 2015 – 2017.
Tam Chudaree graduated from The International Culinary Center in New York City. She worked for Chef Dan Barber at Blue Hill at Stone Barns, New York for two years (2015-2017). The restaurant is renowned for its sustainable food concept. Being located on farm land, the menu showcases organic fresh produce. With her background in farm driven cuisine combined with her knowledge in nutrition, Chef Tam’s cooking focuses on responsibly grown and sourced local produce, with some traditional Thai flavours and a modern flare.
Baan Tepa has been awarded with Two Michelin Stars in 2024, MICHELIN Green Star, the first Thai female with 2 Michelin Stars in the world, Michelin Young Chef Award 2024 and was ranked #42 on Asia’s 50 Best Restaurants 2024.
The two-night collaboration at Estro promises diners an exclusive 8-course collaboration menu priced at HK$2,680+10% per guest. This unique dining experience will blend the distinctive styles of both chefs, offering a gastronomic journey through Italian and Thai flavours. For reservations and more information, please contact Estro directly at +852 9380 0161 (WhatsApp only) or by email at reservations@estro.hk.
<<ENDS>>
ABOUT ESTRO
A proud Naples native, Chef Antimo Maria Merone is among the vanguard of chefs rewriting the rules of Italian cuisine. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, one MICHELIN-starred Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style.
ESTRO – RESTAURANT ACCOLADES
MICHELIN Guide Hong Kong Macau 2023 + 2024 – One MICHELIN Star
Gambero Rosso – Two Forks Award
#62 on 51-100 Extended List – Asia’s 50 Best Restaurants 2023
#71 on 51-100 Extended List – Asia’s 50 Best Restaurants 2024
50 Best Discovery List
SCMP 2022-2024 100 Top Tables – Best Ambiance in 2022
#143 – OAD 2023 Top Asia Restaurants
Top 20 Restaurants of Hong Kong 2022 and 2023 – Hong Kong Tatler Dining
Best Interior Design 2022 – Hong Kong Tatler Dining
Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024
Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong
Tatler Asia Best of Asia 2024 – Top 100 Restaurants of Asia
RESTAURANT CONTACT
Address: Level 2, 1 Duddell Street, Central, Hong Kong
<<2nd January, 2025 – Hong Kong>> Drawing inspiration from Blossoms by the award-winning novelist Jin Yucheng, Rosewood Hong Kong presents ‘ROSEWOOD | INFINITE BLOSSOMS’ — a spectacular celebration of Chinese New Year marking the arrival of the Year of the Snake. Set in Shanghai and spanning four transformative decades in the second half of the 20th century, Blossoms captures the dynamic spirit embodies in Rosewood’s Chinese New Year celebration. This cinematic gem, brought to life by the visionary Wong Kar Wai, vividly portrays life in Shanghai during these pivotal years.
Inspired by Jin Yucheng’s themes of optimism and hope, Rosewood Hong Kong invites guests on a journey of renewal through exquisite culinary creations and thoughtful seasonal offerings. From traditional puddings and bountiful gift hampers available online to exclusive celebratory menus at our dining venues, guests can indulge in a tapestry of flavours and experiences that embody the spirit of renewal and celebration.
THE ART OF GIFTING: CHINESE NEW YEAR OFFERINGS AT ROSEWOOD ONLINE SHOP
The Rosewood Hong Kong Online Shop presents its latest Chinese New Year Collection, wishing guests a prosperous and auspicious Year of the Snake. These delectable interpretations of traditional delicacies are crafted by Chinese Executive Chef Li Chi-wai, who extends heartfelt wishes for health and happiness through his creations: Conpoy Turnip Cake (600g at HKD328 / 900g at HKD428) and Chinese New Year Pudding (700g at HKD318 / 1,050g at HKD428).
The Rosewood Chinese New Year Candy Box (HKD598) delights with sweet and savoury treats, including red and black melon seeds, sweetened dried lotus seeds, mini walnut crisps, and sesame cookies. For the ultimate gourmet gift, choose from three exquisite Chinese New Year hampers: Joy Hamper (HKD2,488), Prosperity Hamper (HKD3,588), and Longevity Hamper (HKD9,988), each thoughtfully curated to suit the most discerning tastes.
Other gift box offerings include The Legacy House Chinese New Year Pudding and Premium Pu’er Tea (HKD528) and The Legacy House Conpoy Turnip Cake with XO Sauce (HKD528), and “ROSEWOOD | INFINITE BLOSSOMS” Limited Edition Gift Box (HKD1,588). This limited edition gift box features a blossom kaleidoscope, red packets, premium Pu’er tea, and a stories booklet featuring 15 bedtime excerpts personally selected by Jin Yucheng, presented in the form of a Chinese Imperial Calendar. Inspired by the ever-evolving era of 1990s Shanghai, the packaging box can be transformed into a zoetrope, displaying Jin’s artwork ‘RED’, selected from his 20 illustrations for his renowned novel Blossoms.
CHINESE NEW YEAR CELEBRATION AT ONE MICHELIN STARRED THE LEGACY HOUSE
The Legacy House helmed by Chef Li Chi Wai celebrates the Chinese New Year by offering a traditional culinary celebration experience in either the main dining room, or a more intimate affair in one of the seven private dining rooms for up to 16 people.
For lunch, guests are invited to partake in the cherished dim sum tradition with a celebratory Chinese New Year twist. The Chinese New Year Dim Sum Menu showcases reimagined favourites including the delectable Steamed Fish Dumpling (HKD98 for 3 pieces) with fungi and 18-years dried tangerine peel, alongside delicacies like Steamed Crab Meat Dumpling with ginger (HKD98), Steamed Red Date Paste Cake (HKD98) with dried rose and bird’s nest, Steamed Mantis Shrimp Dumpling (HKD128 for 2 pieces), and Steamed Lobster Dumpling with egg white and caviar (HKD168 per person).
Indulge in the opulent Chinese New Year Delights Menu(HKD2,380+10% per person) showcasing auspicious dishes like the Double-Boiled Abalone Soup with Chinese herbs, the Stewed Mantis Shrimp with fish maw, and Braised Sea Cucumber with sun-dried oyster in supreme oyster sauce. For a more lavish experience, opt for the enhanced Chinese New Year Delights Menu (HKD2,980+10% per person), featuring premium delicacies such as the Wok-Fried Australian Wagyu Beef Cube with Chinese Matsutake and kale, and the Braised Middle Eastern 25-Heads Abalone with sun-dried oyster and black moss. Each dish symbolizes prosperity and good fortune, making it a perfect choice for celebrating the joyous occasion.
Select dishes from both set menus are also available a la Carte for this exclusive dining period, including highlights such as the Braised Stuffed Citrus (HKD298) with shrimp, pork, sun-dried oyster, and black moss, Deep-Fried Lionfish (HKD480) with fish curd, and the sumptuous Braised 6-Heads South African Abalone (HKD1,280) with sea cucumber, chicken, prawn, mushroom and black moss. Symbolizing abundance, prosperity and happiness, these dishes are a delightful addition to any Chinese New Year celebration at The Legacy House.
For full details of The Legacy House’s Chinese New Year offering, please visit HERE.
A TASTE OF TRADITIONAL CANTON AT HOLT’S CAFÉ
Throughout February, Holt’s Café will be offering a celebratory A Taste of Traditional Canton menu from 27 January to 9 February 2025. Guests can partake in the symbolic ritual of prosperity and good luck with the Chinese New Year Lo Hei (HKD208), a colourful dish featuring salmon, mixed vegetables, and plum dressing. The Treasure Seafood Soup (HKD280) embodies abundance and wealth, with its luxurious ingredients such as fish maw, abalone, sea cucumber, and conch.
Guests can savour the traditional Chinese New Year Poon Choi (HKD680), a lavish dish brimming with premium ingredients of abalone, sea cucumber, black moss, dried oyster, mushroom, shrimp ball, chicken, and broccoli. Other highlights include Pan-fried Prawns (HKD388) with garlic and tomato sauce, Steamed Grouper Fillet (HKD428) with fragrant black mushroom, Yunnan ham, and jasmine rice, as well as Green Asparagus Stuffed Bamboo Fungus (HKD240) and Red Bean Soup (HKD138) with glutinous rice dumpling, bringing a sweet conclusion to the auspicious meal.
For full details of Holt’s Café’s Chinese New Year offering, please visit HERE.
CHINESE NEW YEAR AFTERNOON TEA AT THE BUTTERFLY ROOM
Embracing the festive spirit of the Chinese New Year, The Butterfly Room at Rosewood Hong Kong presents a Chinese New Year Afternoon Tea experience priced at HKD568+10% per person.
Available from 6January to 11February 2025, the menu includes a delectable array of offerings starting with an amuse bouche featuring butternut squash and beets, followed by a selection of finger sandwiches of salmon, butcher ham, crab, and egg. A pre-dessert of strawberry, shiro-an, and azuki bean prepares the palate for the freshly baked scones and coconut buns. The experience continues with a plated dessert showcasing mandarin, jasmine, flan, and millefeuille, accompanied by a mignardise chocolate trolley. Guests can savour this exquisite spread alongside a choice of Mariage Frères tea or coffee, creating a memorable and luxurious Chinese New Year celebration.
For full menu details of the Chinese New Year afternoon tea experience including Champagne and caviar add-ons, please visit HERE.
CHINESE NEW YEAR CAKES & CONFECTIONS FROM BUTTERFLY PATISSERIE
For those with a sweet tooth, delight Butterfly Patisserie’s special Chinese New Year offerings. Indulge in the takeaway version of the LuxuryChinese New Year Afternoon Tea Set, featuring four finger sandwiches, rotating cakes, scones, and Tahitian vanilla mille-feuille, ideal for 2-3 persons at HKD1,388 per set. Add a touch of elegance with a bottle of Perrier-Jouet Champagne, or opt for the standard edition afternoon tea set priced at HKD950 per person.
Savour the Kumquat & Kaffir Lime Cheesecake (HKD888 for 16cm), where creamy cheesecake is infused with tangy kumquat, mandarin, and Kaffir lime, delivering a burst of citrusy bliss in every bite. The exclusive party-sized Vanilla, Passionfruit & Mandarin Cake (HKD98) features kumquats, mandarins, and zesty citrus jam on ladyfinger sponge, while the Fortune Sacher Chocolate Cake (HKD508 for 16cm) combines rich, vanilla-infused chocolate with the tang of mandarin oranges.
For a symbol of good fortune, try the Hazelnut Orange Gold Ingot Chocolate, priced from HKD218 for 6 pieces, blending creamy milk chocolate with zesty orange and hazelnut sesame praline. Enjoy these delectable treats with delivery options from 13 to 28 January and 2 to 12 February, 2025, along with pickup services from 13 January to 12 February, 2025.
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
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