South China Morning Post – Best Rising Star Chef – 2021
Tatler Dining by Hong Kong Tatler Top 20 Most Impactful Restaurants – 2022 + 2023
Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022
One MICHELIN Star by MICHELIN Guide Hong Kong Macau – 2022, 2023, 2024
Asia’s 50 Best Restaurants Extended List – #96 – 2022
South China Morning Post – Best Service – 2022
South China Morning Post – Top 100 Tables – 2021 & 2022 & 2023
Black Pearl Guide – One Diamond Award 2023 + 2024
OAD Asia Top Restaurants – #104
Harpers Bazaar Hong Kong – Bazaar Taste Elite 20 of Hong Kong 2024
Travel & Leisure Asia 2023 + 2024 – Top Restaurants & Bars of Hong Kong
關於 NEW PUNJAB CLUB
New Punjab Club 向後殖民時代的巴基斯坦和印度致敬，精妙演繹旁遮普菜的泥窰燒烤文化，重現富麗堂皇的氣派。開店至今，一直秉持當地傳統風味，呈獻當地的泥窰燒烤美饌，廣受饕客歡迎，於 2019 年成為全球首間米芝蓮星級旁遮普餐廳，連續六年獲得一星殊榮。
Black Sheep Restaurants 創辦人 Syed Asim Hussain 作為旁遮普民族的一分子，New Punjab Club 絕對是迄今與他連繫最深的餐廳企劃。能將文化帶到香港忠實演繹，意義重大而深遠。
關於 PALASH MITRA – Black Sheep 南亞料理廚藝總監
廚藝總監 Palash Mitra 是一位才華得天獨厚的米芝蓮星級主廚，也充滿幽默感的顧家丈夫。他對印度次大陸的文化與歷史深切了解，誠心誠意融入烹飪之中，匠心細緻地演繹南亞料理。他對烹飪向來深思熟慮，深信情感情懷與廚藝同樣重要，以知識、情懷及技藝為基石，帶領 New Punjab Club 於 2019 年至今連續奪得米芝蓮一星榮耀，成為全球第一間奪星的旁遮普餐廳。
即使他覺得自己還有進步空間，Palash 以至誠的風格留下一個又一個超乎預期的南亞美食體驗。「因為以往習慣，我試圖以精確技巧將印度菜西方化，但同時我擔心食物失去其獨特性，創作出不正宗的料理。」剛好，Palash 找到一位志同道合的強心針— Black Sheep 創辦人Syed Asim Hussain，他尊重印度次大陸的烹飪風格，而不是為適應而改變。隨著 Prince and the Peacock 的開幕，連同 New Punjab Club、Uncle Desi Food & Sons 及Rajasthan Rifles，作為南亞料理廚藝總監，Palash 現管理著四間餐廳。
[Hong Kong, 20 December 2024] One MICHELIN-starred CHAAT at Rosewood Hong Kong is thrilled to unveil an extraordinary collaboration with fellow MICHELIN-starred New Punjab Club, renowned for Chef Palash Mitra and Sidhu Chhabil’s bold reinterpretation of Punjabi flavors. This partnership marks a historic moment, uniting two of Hong Kong’s only MICHELIN-starred Indian and Punjabi restaurants for an exclusive culinary experience. The collaboration will feature two exceptional dining events showcasing a bespoke menu: the first on 15 January 2025 at CHAAT, Rosewood Hong Kong, and the second on 22 January 2025 at New Punjab Club.
Each evening will feature distinct menus crafted by Chef Gaurav Kuthari of CHAAT, Chef Palash Mitra and Chef Sidhu Chhabil of New Punjab Club, combining the best of their innovative approaches to South Asian cuisine. The special menu is priced at HK$998+10% per guest for 11 dishes at both restaurants.
“We are excited to be cooking together with Chef Palash, Chef Sidhu and the team at New Punjab Club and as two of Hong Kong’s only MICHELIN-starred Indian and Punjabi restaurants, we are looking forward to sharing knowledge with both teams curating a special menu for all our guests joining the dinners,” says Chef Gaurav Kuthari, Head Chef of CHAAT.
“Since our opening in 2018 in Hong Kong, we are thrilled to be so well received as well as being the first Punjabi restaurant in Hong Kong to have achieved a MICHELIN star. We have a deep mutual respect for what Chef Gaurav and team are doing at CHAAT, and we are very much looking forward to this fun and delicious collaboration,” says Chef Palash Mitra and Chef Sidhu Chhabil of New Punjab Club.
DINNER AT CHAAT HONG KONG ON 15 JANUARY
On the evening of Wednesday, 15 January at CHAAT, guests will indulge in a thoughtfully created menu beginning with starters, including an all-new Samosa Tart featuring a crispy shortbread tart shell filled with spiced potatoes and sweet green peas, drizzled with yoghurt and tangy tamarind sauce by CHAAT. This is followed by the classic “Keema Pau”with its rich, slow-cooked mutton accompanied by buttered milk buns and crispy potatoes by New Punjab Club.
The smoky tandoor selections include a new dish, clove-smoked Tandoori Pigeon with beet tikka and onion raita, and the classic Tandoori Cobia served with fresh tomato chutney, both by New Punjab Club. The main course showcases “Banjara Gosht”, a slow-cooked Rajasthani lamb curry with onions, tomatoes, and yoghurt, as well as the “Burrata Corn Palak” – a spinach curry elevated with creamy burrata, crispy corn, and cumin, both by CHAAT. A new dish for the collaboration, the Oxtail Pulao featuring tender slow-cooked oxtail, black cardamom and aged basmati rice, rounds out the offerings from New Punjab Club. Guests will also enjoy a cooling “Burani Raita” with crispy fried garlic, pomegranate, and yoghurt, along with a decadent Winter Black Truffle Cheese Chilli Naanwith smoked cheddar and Pèrigord black truffles, both by CHAAT. The night concludes with a shared dessert of Chocolate and Smoked Chestnut Naan paired with Popcorn Gelato, a collaborative masterpiece between CHAAT and New Punjab Club.
On the evening of Wednesday, 22 January, New Punjab Club will take centre stage with another exceptional menu that includes starters like the classic “Palak Patte Ke Chaat”, showcasing batter-fried spinach paired with yoghurt and mint chutney by CHAAT, and “Tandoori Anda” featuring hen eggs, langoustine, and truffle salt by New Punjab Club. The tandoor offerings shine with the “Masalewali Chaanp” a signature lamb tomahawk served with ember-roasted onions (by New Punjab Club), alongside CHAAT’s tandoori wagyu beef cheek infused with yoghurt, Kashmiri chilli, and cinnamon.
Guests will also relish in the Malabar fish curry, featuring Kerala’s coastal grouper in a luscious coconut milk and tamarind sauce by CHAAT, and the new “Murgh Methi Saag” showcasing Three Yellow chicken with garlic and winter greens by New Punjab Club, complemented by a delightfully earthy mushroom pulao made with maitake, also by New Punjab Club. The meal is accompanied by a buttery naan with salted Amul by New Punjab Club. For desserts, diners will again enjoy the chocolate and smoked chestnut naan with popcorn gelato, a joint creation, enhanced by a comforting Golden Masala Chai, a traditional Indian milk tea infused with aromatic spices, by CHAAT.
Advance reservations are required due to limited seating for these exclusive one-night-only events at both restaurants.
<<ENDS>>
ABOUT CHAAT
CHAAT is the Hindi term “to lick,” and as such, invites guests to transport themselves across the Indian peninsula with an upscale menu delicious to the last morsel. At one MICHELIN-starred and one Diamond recognised CHAAT, Chef de Cuisine Gaurav Kuthari re-imagines his favourite traditional street snacks from his childhood growing up in central India, which includes his hearty homemade Paneer Cheese and Pav Bhaji. Utilising a trio of authentic tandoor ovens, the colourful menu pays homage to the rich and varied culinary lexicon of India’s central states and Bombay coast, the northern Punjab and Kerala in the south. CHAAT’s convivial atmosphere revives the feeling of India’s much-loved social bazaars, where families, friends and new acquaintances gather over a shared love of food and conversation.
About Gaurav Kuthari, Chef de Cuisine of CHAAT
Gaurav Kuthari, a seasoned chef with over 15 years of experience, currently holds the position of Chef de Cuisine at CHAAT in Rosewood Hong Kong, recipient of one MICHELIN star and One Diamond recognition from Black Pearl Restaurant Guide. Gaurav’s journey in the hospitality industry began with extensive training at the prestigious India Habitat Centre in New Delhi, India, where he gained expertise in various hotel departments. He then ventured to Lemon Tree Group of Hotels in Ghaziabad, India, followed by honing his skills at Le Meridien in New Delhi, serving as a Chef Trainee for Indian restaurants Monsoon and Pakwan.
Seeking new challenges, Gaurav expanded his horizons by joining The Trident in Mumbai, owned by The Oberoi Group, before embarking on his culinary adventure in Hong Kong with Uppal Hospitality Group (UHG). In 2020, Gaurav found his calling as the Sous Chef at CHAAT Hong Kong, swiftly becoming an integral part of the opening team and contributing significantly to the restaurant’s success, culminating in the prestigious one MICHELIN star rating. Now as Chef de Cuisine of CHAAT Hong Kong, Gaurav combines his diverse culinary experiences to showcase modern Indian cuisine, highlighting regional flavors and spices while infusing his personal touch and upbringing into each dish.
Restaurant Contact – CHAAT:
Address: Level 5, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
South China Morning Post – Best Rising Star Chef – 2021
Tatler Dining by Hong Kong Tatler Top 20 Most Impactful Restaurants – 2022 & 2023
Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022
One MICHELIN Star by MICHELIN Guide Hong Kong Macau – 2022, 2023, 2024
Asia’s 50 Best Restaurants Extended List – #96 – 2022
South China Morning Post – Best Service – 2022
South China Morning Post – Top 100 Tables – 2021, 2022, 2023
Black Pearl Guide – One Diamond Award 2023 & 2024
OAD Asia Top Restaurants – #104
Harpers Bazaar Hong Kong – Bazaar Taste Elite 20 of Hong Kong
Travel & Leisure Asia 2023 + 2024 – Top Restaurants & Bars of Hong Kong
About New Punjab Club
New Punjab Club harkens to the liberated era of post-colonial Pakistan and India. This boisterous tandoor grillhouse is a salute to the era’s regal yet flamboyant attitude and brings the dynamic cuisine to a sophisticated setting. Awarded one MICHELIN Star in the 2019 MICHELIN Guide, New Punjab Club became the world’s first Punjabi restaurant to receive the honour, one which has been retained for six consecutive years. New Punjab Club is the most personal project yet for Black Sheep Restaurants founder, Syed Asim Hussain, himself a proud Punjabi, bringing the truest interpretation of his heritage to Hong Kong.
About Palash Mitra, Culinary Director for South Asian Cuisinesat Black Sheep
Chef Palash Mitra, the Culinary Director for South Asian Cuisines at Black Sheep Restaurants, is a technically gifted chef known for his profound understanding of Indian culture and history, which he weaves into his cooking with sincerity and emotional depth. His dedication was recognised when New Punjab Club earned a prestigious MICHELIN Star, marking the first for a Punjabi restaurant.
Growing up in Bengal and Gujarat, he cultivated his culinary skills alongside his mother and grandmother before earning a degree in Nutrition and Catering Technology. Palash honed his expertise with tandoor ovens at The Oberoi Rajvilas and gained invaluable experience at notable establishments like The Cinnamon Club and MICHELIN-starred Gymkhana. He has earned recognition for elevating South Asian cuisine without losing its authenticity, believing in honouring traditional flavors while providing a lavish dining experience. With the opening of Prince and the Peacock, Uncle Desi Food & Sons, and Rajasthan Rifles, he now oversees a total of four restaurants, further showcasing his commitment to honouring the rich narratives and diverse flavours of South Asian cuisine.
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.
<<17th December, 2024– Hong Kong>> Between 1st and 12th January 2025, delight in the centuries-old tradition of the Galette des Rois, or King’s Cake, reimagined by Chef Jonathan Soukdeo at Butterfly Patisserie in Rosewood Hong Kong.
Galette des Rois holds a rich and fascinating history that dates back to Roman times. This traditional French pastry is typically enjoyed on Epiphany, which falls on 6th January, to celebrate the arrival of the Three Wise Men to visit the baby Jesus. This tradition of sharing the Galette des Rois has been a beloved custom in France for centuries, bringing families and friends together to enjoy this delicious treat and partake in the festivities of the holiday season.
Available for a limited time from 1st until 12th January 2025 with two special flavours, this indulgent and flakey puff pastry cake is suitable for 6-8 people. Priced at HK$428 for Classic Almond (with custard cream of almond frangipane) and HK$498 for the Chestnut Wild Berry King Cake (with custard chestnut almond cream, blackcurrant frangipane) these Galette des Rois creations promise a regal experience for all.
To ensure you don’t miss out on this royal treat, visit Rosewood Hong Kong’s online shop at HERE and pre-order your Galette des Rois from Butterfly Patisserie today. Experience the enchanting world of pastry with Chef Jonathan Soukdeo at Rosewood Hong Kong, where the sweetest memories are made.
<<ENDS>>
ABOUT BUTTERFLY PATISSERIE
The Butterfly Patisserie is an elevated boutique in Hong Kong showcasing signature chocolates, contemporary pastries, artisan gelato, artful cakes and seasonal dessert specialties in a gleaming high jewellery atelier setting
ABOUT EXECUTIVE PASTRY CHEF JONATHAN SOUKDEO
Hailing from France with a remarkable background training under some of the world’s finest pastry chefs. Chef Jonathan has honed his craft in tailoring sweet temptations for all occasions by working alongside some of the most respected names in the industry over the years, including Chef Sébastian Serveau, Meilleur Ouvrier de France Chef Jérôme Chaucesse at Hôtel de Crillon, A Rosewood Hotel, and Pastry World Champion Chef Julien Alvarez at The Peninsula Paris. Chef Jonathan’s exceptional, ingenious and inventive creations have earned him many accolades, including the winning title at the Cabosse d’Or Junior Competition. Chef Jonathan brings his expertise and passion for innovative desserts to elevate the patisserie experience at Rosewood Hong Kong.
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 have been designed for residents electing short and longer-stay rentals, with a dedicated private club, along with special services and dedicated amenities.
<<13thDecember 2024 – Hong Kong>> One MICHELIN-starred The Legacy House, renowned for its innovative approach to Cantonese cuisine, is thrilled to unveil its new Dried Tangerine Peel Menu, crafted by Chinese Executive Chef Li Chi Wai, continuing the success from the launch of the first dried tangerine peel menu back in the winter season of 2023. From December 2024 until the end of February 2025, guests will have the opportunity to savour the richness and versatility of chenpi, or Dried Tangerine Peel—a highly prized ingredient from the Guangdong province that Chef Li is deeply passionate about. Current market prices for dried tangerine peel per 500 grams are as follows, making dried tangerine peel a highly coveted ingredient in Chinese cuisine.
6 years: HK$1,100
10 years: HK$2,500
13 years: HK$2,900
15 years: HK$3,200
24 years: HK$3,600
50 years: HK$75,000
There are two main types of tangerines harvested to produce chenpi – small green tangerines and large red tangerines. The small green tangerine is picked during the pruning season to keep the yield productive so its skin remains dark green. The peels from these underripe tangerines are harvested, sun-dried, and aged, believed to possess cooling properties in Chinese medicine and teas. On the other hand, the large red tangerines are thoroughly ripened before their peels are harvested and processed slightly before Winter Solstice. These peels create fruity chenpi with a reddish-brown terracotta colour and are known to aid dry coughs and digestive issues, with milder and harmonizing effects on the body.
The Legacy House’s Dried Tangerine Peel menus feature the best chenpi from the city of Xinhui in China, sourced from various core production areas, including Dongjia, Xijia, Tianma, Meijang, and Chakeng, aging between 10 to 50 years. This treasured ingredient from Xinhui takes centre stage in a sumptuous feast of limited-time dishes designed and crafted by Chef Li, who was also born and raised in the Xinhui District. Drawing inspiration from the ancient Chinese wisdom and celebrated gastronomy passed down from generations, Chef Li recognised the untapped potential in Dried Tangerine Peel as an ingredient to elevate Cantonese cuisine.
“As part of our Cantonese culinary culture, we are used to being surrounded by Dried Tangerine Peel in our daily lives. At The Legacy House, I reinvent Cantonese cuisine by showcasing this prized ingredient that adds depth to savoury dishes. Dried Tangerine Peel has often been neglected and taken on a supporting role, mainly used for enhancing other ingredients,” says Chinese Executive Chef Li Chi Wai. “As the winter season is approaching, I have taken the opportunity to highlight its potential throughout every course when curating this seasonal menu to let this ingredient take centre stage, elevating Cantonese dishes to new heights.”
New Dried Tangerine Peel Tasting Menu
Indulge in an exquisite 8-course culinary journey with the special Dried Tangerine Peel Tasting Menu at The Legacy House, priced at HKD2,280+10% per person. This unique menu begins with a Dried Tangerine Peel Appetizer Platter, featuring a dish of dried tangerine peel sandwiching minced fish and chopped preserved sausage, deep-fried to achieve a golden, lacy crust, and accompanied by a tangy passion fruit sauce. Dishes are thoughtfully crafted to bring out the best of dried tangerine peel, with standouts such as Marinated Mantis Shrimp paired with a rich black garlic sauce and 10-year dried tangerine peel. The warming and collagen-rich Braised Fish Maw Soup, steeped with the head and hooves of a lamb, uses a remarkable 50-year dried tangerine peel for depth of flavour.
Meanwhile, the Braised Bamboo Pith Roll with lobster offers a luxury twist using a 13-year dried tangerine peel, showcasing the balance of the tangerine aroma with treasures of both land and sea. The menu continues to impress with Braised Spotted Garoupa Fillet featuring preserved vegetables and 6-year dried tangerine peel, and the Braised Sun-Dried Oyster served with sea moss and stuffed 12-year citrus. To round off this one-of-a-kind experience, enjoy a comforting bowl of Poached Congee, Deep Sea Rabbit Fish, 10-Year Dried Tangerine Peel followed by a soothing Double-Boiled Peardessert with snow fungus, chrysanthemum, and 24-year dried tangerine peel.
To further enhance the dining experience, The Legacy House introduces a unique Dried Tangerine Peel Tea Collection. Curated tea pairings include the “12-Year, Aged Mandarin Orange Peel, Puer Tea” priced at HKD198 per person, the “8-Year, Aged Mandarin Orange Peel, Puer Tea” priced at HKD268 per person, or the “10-Year, Aged Mandarin Orange Peel Tea” priced at HKD368 per person. These carefully selected teas showcase the rich and aromatic flavours of aged Dried Tangerine Peel, perfectly complementing the prized Cantonese delicacy. All prices are subject to 10% service charge per person.
New Dried Tangerine Peel and Winter À La Carte Specials
The dried tangerine peel menu at The Legacy House features two distinct offerings. First, guests can explore the nine brand-new Dried Tangerine PeelSpecials, where this prized ingredient shines and exemplifies the versatility in pairing with meats, dried and fresh seafood, and desserts. Each dish has been carefully crafted by Chef Li to showcase the transformative properties and magical flavours of Dried Tangerine Peel. Highlights of the specials menu include:
Double-Boiled Eel, Jinhua Ham, Mushroom, White Pepper, Supreme Broth, Preserved Vegetable (HK$320 per person)
Crispy Chicken, Glutinous Rice, Preserved Meat, Dried Shrimp, Conpoy, Mushroom (HK$488 for two persons)
The Legacy House is open for lunch from 12 n.n. to 2:30 p.m. and dinner from 6 to 10 p.m. For reservations, please call +852 3891 8732 or email hongkong.chineserestaurant@rosewoodhotels.com.
<<ENDS>>
ABOUT THE LEGACY HOUSE
Situated moments from the iconic central Tsim Sha Tsui waterfront, one MICHELIN-starred The Legacy House is a lively and exciting dining destination attracting locals and visitors alike. Showcasing sophisticated interiors designed by Melbourne’s award-winning BAR Studio and blessed with sweeping views of Victoria Harbour, the venue offers an expansive outdoor terrace presenting al fresco dining overlooking the water. The Legacy House’s enterprising chef, Chi Wai Li, celebrates Canton-style ingredients and masterful cooking methods that let the seasonality of exceptionally fresh ingredients shine through.
RESTAURANT CONTACT – THE LEGACY HOUSE
Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s holistic urban wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences and social celebrations. The 186-apartment luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and amenities.
For more information: rosewoodhotels.com/hongkong
Connect with us: Facebook Instagram WeChat @RosewoodHongKong
<<9th December, 2024 – Hong Kong>> DarkSide at Rosewood Hong Kong, the sophisticated sultry jazz and cocktail parlour that is currently ranked no.17 on Asia’s 50 Best Bars 2024, is proud to unveil its latest collection of innovative drinks inspired by the iconic cocktails of the 1920’s and 1930’s starting from 9th December. Under the direction of Bob Louison, the new Director of Bars at Rosewood Hong Kong together with Assistant Bar Manager, Toby Lo and team, each cocktail pays homage to its classic predecessor, telling a story of history, glamour, and creativity that captures the spirit of the Roaring Twenties.
Introducing New Director of Bars, Bob Louison
Bob Louison brings extensive experience and expertise to his role as the Director of Bars at Rosewood Hong Kong, overseeing the bar programs for the hotel’s eleven outlets, including DarkSide and XX. His impressive career has taken him through some of the globe’s most renowned cities, including London, Barcelona, New York, and Seoul. In 2021, he excelled as the Beverage Manager at Rosewood Le Guanahani in Saint Barthélemy, where he played a pivotal role in launching an exceptional beverage program that received widespread international recognition. Most recently, at Rosewood Phnom Penh, Bob spearheaded operations as the Director of Bars and Beverage Director, enhancing the guest experience across six restaurants and seven bars. With a passion for mixology and a sharp eye for industry trends, Bob Louison is poised to redefine hospitality at Rosewood Hong Kong, crafting unforgettable experiences through innovation, elegance, and exceptional service.
New Menu: Classic Cocktails, Reimagined
The cocktail scene at DarkSide is experiencing a thrilling revival of reimagined classics from the exuberant eras of the 1920s and 1930s. A total of eight new cocktails include Blood and Sand, which harmonizes DarkSide’s Blended Whiskey with Mancino Rosso Vermouth, brightened by orange and citrus, and a hint of Cherry Heering. This cocktail’s origins trace back to the 1930 Savoy Cocktail Book and is believed to pay homage to Rudolf Valentino’s silent film, portraying the life of a bullfighter—a nod to the glamour and drama of its time.
Brown Derby stands as a true testament to Hollywood’s glitzy past, crafted with Matusalem 15 Rum, Michter’s Bourbon, grapefruit, honey, and maple. This drink was born at the Vendome Club, the epicentre of celebrity culture on Sunset Boulevard during the 30s.
The Mai Tai offers a tropical twist with a blend of Jamaican and Agricole rums, Cointreau, and a dash of absinthe, harkening back to its possible 1933 origins in tiki lore. A more sophisticated choice, the Champs Elysees combines Remy Martin VSOP Cognac and Chateau Laubade VSOP Armagnac, inspired by the classic Sidecar and named after the iconic Parisian avenue, promising a burst of herbal and citrus notes. Meanwhile, the Fallen Angel provides a mysterious allure with NIP Gin and crème de menthe, adapted from Harry Craddock’s writings in the Savoy Cocktail Book, inviting drinkers to ponder the angel’s fate.
The Scofflaw Cocktail invites patrons to savour the rebellious spirit of its origins, featuring Michter’s Rye Whiskey, Mancino Secco Vermouth, grenadine, citrus, and bitters. Named for those who defiantly enjoyed spirits during Prohibition, this cocktail first appeared in 1924 at Harry’s Bar in Paris. The Bloody Maria breathes new life into a classic with the zing of Altos Blanco Tequila and Siete Misterios Mezcal, layering tomato and spice in an invigorating concoction that links back to the drink’s storied beginnings in 1920s Paris. Finally, Hanky Pankyfeatures a sophisticated blend of Monkey 47 Gin, Mancino Rosso Vermouth, and both Fernet Hunter and Fernet Branca, for a rich herbal complexity and character. Originating from Ada Coleman at the Savoy, it was designed to please a regular patron’s martini cravings. Legend has it he exclaimed, “By Jove! This is the real hanky-panky!” upon tasting it.
The Classic Cocktails Menu, offering patrons a taste of history alongside DarkSide’s modern mixology, will be exclusively available at DarkSide at Rosewood Hong Kong from 9th December, with cocktails priced at HKD170 + 10% each.
<<ENDS>>
About DarkSide
DarkSide is a sophisticated, timeless celebration of rare aged spirits, vintage cigars and confident classic cocktails complemented by sultry live jazz. The dark spirits selection spans back to the early 19th century and includes exclusive casks of single harvest tawny port from 1994 and Grande Champagne cognac aged in oak, as well as an extensive library of choice rum, whisky and calvados. The concise cocktail list pays homage to Kowloon’s “Dark Side” moniker and focuses on time-honoured traditions updated with innovative techniques.
Contact DarkSide
Address: Level Two, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Website: https://www.darkside.hk/
Instagram: @darksidehk @bobeverages @tobylotoby
Award and Accolades
World’s 50 Best Bars 2021 – #49
World’s 50 Best Bars 2023 – #97
Asia’s 50 Best Bars 2022 – #13
Asia’s 50 Best Bars 2023 – #9
Asia’s 50 Best Bars 2024 – #17
Tatler Dining Bar Awards 2022 – Top 10 Bars of Hong Kong + Best Service
Tatler Dining Bar Awards 2023 – Top 10 Bars of Hong Kong
SCMP Top 100 Tables – Best Bars of Hong Kong
Time Out Hong Kong Bar Awards 2022 – Best Cocktail Program + Best Sustainable Cocktail
Time Out Hong Kong Bar Awards 2021 – Best Bar, Best Hotel Bar
Tatler Asia Best of Asia 2024 Awards – Top 100 Bars of Asia
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 have been designed for residents electing short and longer-stay rentals, with a dedicated private club, along with special services and dedicated amenities.
<<4th December, 2024 – Hong Kong>> A modern sustainable bakery by day and wine restaurant by night, The Baker & The Bottleman has been delighting guests in Wan Chai’s Lee Tung Avenue since January 2022. Under the direction of Chef Benjamin Lee and Head Baker Helene Ng, the bakery introduces a delightful selection of holiday-exclusive pastries and baked goods, while the upstairs restaurant, headed by Chef Jake Bennett, unveils four hearty new dishes designed to capture the festive spirit. Each offering reflects founder Simon Rogan’s commitment to sustainability, utilising locally sourced ingredients and artisanal techniques.
HOLIDAY TREATS AT THE BAKER & THE BOTTLEMAN BAKERY
This holiday season, The Baker & The Bottleman bakery has curated an exquisite selection of treats that will delight any palate, available from December 2nd to the end of December. This year’s festive offerings include the homemade Gingerbread Shortbread (HK$95 for a pack of 7 pieces), infused with a warm blend of ginger, cinnamon, and cloves, and the Christmas Tree Shortbread (HK$95 for a pack of 7 pieces), made with premium Japanese matcha powder for a unique twist. For those visiting the store, the Matcha & Chocolate Shortbread (HK$25 each) is a bakery-exclusive must-try, featuring Valrhona dark chocolate ganache sandwiched between two charming mini matcha Christmas tree shortbreads. Traditionalists will enjoy the Mince Pie, available HK$45 each or HK$120 for a box of four; these traditional British pies are filled with a sumptuous mincemeat mixture of raisins, dried cranberries, green apples, candied citrus peel, cinnamon, nutmeg, and brandy, all baked within flakey puff pastry.
In addition to the baked goods, several festive Yule Logs will be available for purchase at various dates throughout December. Start with the Pistachio & Raspberry Yule Log (HK$45 each) from December 2nd to December 8th, featuring pistachio cake rolled with fresh raspberries and rich pistachio cream. From December 9th to December 15th, try the Gingerbread Yule Log (HK$45 each), a vanilla bean cake rolled with spiced whipped ganache and topped with toasted marshmallow. Following that, the Mont Blanc Yule Log (HK$45 each) will grace the shelves from December 16th to December 22nd, showcasing candied chestnuts wrapped in a vanilla bean cake. Finally, the Black Forest Yule Log (HK$45 each) will be available from December 23rd to December 29th, crafted from chocolate cake, dark chocolate whipped ganache, and sour cherry compote for a decadent finish.
To complement the sweet offerings, patrons can enjoy a warming glass of Mulled Wine (HK$50), crafted using the operation manager, Laudy Gibba-Smith’s cherished recipe, available both upstairs in the restaurant and for take-away from the bakery. For a unique twist on traditional tea, Hot Hong Kong Tea, made with longan berry, goji berry, red dates, and honey, is offered at HK$45, with a spiked version for HK$100 that includes a heady splash of gin. Finally, coffee lovers can enjoy a fragrant Cardamom Coffee for HK$45.
FESTIVE DINING AT THE BAKER & THE BOTTLEMAN’S RESTAURANT
The Baker & The Bottleman’s cozy modern British restaurant presents a delightful array of à la carte specials alongside its a la carte menu that celebrate both local and UK-inspired ingredients, available from 2nd December until the end of the month. Highlights include the Westcombe Cheddar on Caramelised Soda Bread (HK$100), which creatively utilises leftover soda bread toasted in brown butter and caramelised with sugar, served with a cheese gel made from Westcombe cheese sourced from East Somerset. Another standout dish is the Cured Mullet with Granny Smith Apples, Kohlrabi, and Marigold (HK$150), featuring fresh mullet cured with zesty citrus, paired with tart Granny Smith apples from Suffolk, earthy confit kohlrabi, and finished with mountain marigold oil, beautifully balancing flavours from both regions. The limited-time menu also offers the Roasted Three Yellow Chicken with Sage Cabbage and Sauces ($180), a locally sourced chicken prepared with brine and herb butter, roasted to perfection and served with a savoury sauce made from wing trimmings and fresh herbs. For dessert, the Chocolate and Hazelnut Profiteroles (HK$100) features airy choux buns filled with a rich hazelnut praline and drizzled with chocolate sauce, complemented by creamy vanilla ice cream made with premium Taiwanese vanilla pods.
Note to Editor: Pre-orders for festive favourites like the Christmas Tree Shortbread, Gingerbread Shortbread, and Mince Pie are now available through The Baker & The Bottleman’s e-shop.
<<ENDS>>
About The Baker & The Bottleman
True to Simon Rogan’s ethos, sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The Baker & The Bottleman uses traditional artisanal techniques and flavours giving a strong British heritage to each baked item. The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, and coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton.
The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.
The Baker & The Bottleman Shop Information
Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
除了一系列令人印象深刻的葡萄酒外，香港瑰麗酒店的酒吧總監 Bob Louison 在設計雞尾酒單時亦同樣融入了小酒館充滿活力的特質，以開胃酒作為雞尾酒的靈感，與來自法國各地的美食配搭得天衣無縫。餐牌上每款雞尾酒均採用法國烈酒調製而成，有清洗味蕾的用途，法國人在餐前、途中和餐後均會享用這類型的雞尾酒，完美地展現法國餐飲文化的精髓。
除了一系列令人印象深刻的葡萄酒外，香港瑰麗酒店的酒吧總監 Bob Louison 在設計雞尾酒單時亦同樣融入了小酒館充滿活力的特質，以開胃酒作為雞尾酒的靈感，與來自法國各地的美食配搭得天衣無縫。餐牌上每款雞尾酒均採用法國烈酒調製而成，有清洗味蕾的用途，法國人在餐前、途中和餐後均會享用這類型的雞尾酒，完美地展現法國餐飲文化的精髓。
餐廳的招牌雞尾酒包括 Sidecar (港幣$140)，一款以法國白蘭地、Pierre Ferrand Curacao 和柑橘調配而成的經典飲品。Sidecar 的神秘起源可追溯至第一次世界大戰結束時，以其均衡的味道和永恆的魅力而聞名，人們更經常將它與巴黎麗思酒店聯想在一起。另一款出色的雞尾酒 Tunnel (港幣$140) 融合了 Citadelle 氈酒、Dolin 乾苦艾酒、Punt E Mes 苦艾酒和金巴利酒。這款酒精度較低的Negroni以其新鮮度和深度而聞名，非常適合在晚上或是在用餐過程中享用。 Liaison (港幣$140)以 Michel Couvreur 混合威士忌、Noilly Prat、Lillet Rouge 和Cointreau調製而成，體現了法國的浪漫精神。這款雞尾酒受到客人愛到小酒館分享故事的習慣所啟發，它不僅是一杯飲品，亦是一種體驗。
澄雲座落於香港瑰麗酒店內，為客人帶來充滿巴黎小酒館永恆魅力的用餐體驗。澄雲在主廚 Giovanni Galeota 的帶領下展現出經典法式餐飲的精髓，是品嚐法國美食的最佳場所。菜單包括一系列精心製作的菜餚，頌揚傳統的法國風味；而餐廳精心策劃酒單的則主打一系列受法國文化所啟發的標誌性葡萄酒和創新雞尾酒。憑藉其熱情的氛圍和對卓越美食的承諾，澄雲將成為香港美食家的首選目的地，讓賓客在餐桌上留下美好回憶。
<<3rd December, 2024 – Hong Kong>> Aulis Phuket, Simon Rogan’s 15-seat chef’s table in Phang Nga, Thailand, has been awarded with One MICHELIN-star less than 12 months after opening. The accolade now means that Simon Rogan currently holds a total of 9 MICHELIN stars and 2 MICHELIN Green stars across the Umbel Restaurants Group for his restaurants around the world.
Opened in December 2023, Aulis Phuket is a Thai outpost of Rogan’s chef’s table concept, located in the grounds of Iniala Beach House in Phang Nga. An extension of Rogan’s style and principles at three Michelin starred L’Enclume in the UK, Aulis highlights a dedication and commitment to local surroundings and produce, whilst the dining experience allows guests to fully immerse in philosophies which centre on a deep respect and reverence for seasonality and locality. The team, led by executive chef, Oli Marlow and head chef, Charlie Wilson, showcase native flavours and ingredients, working with farmers and growers across Thailand, as well as produce grown on-site and from their small-holding farm, to create signature dishes that include: Khonkaen wagyu tartare, full moon pale ale, Chul farm horseradish and our garden herbs; Day boat orange spotted grouper stuffed with Thai chives, Black Jack fig molasses, roasted fish bone and fermented tea; and Frozen Chiang Mai sheep’s yoghurt, cilantro, aerated lime and leaf top oil.
Head Chef Charlie Wilson’s experience in two-Michelin starred restaurants around the world has provided him an innovative approach to cooking that has seen him excel with a flair for ingenuity. At Aulis Phuket he has embraced Rogan’s farm-to-table ethos, with 95% of the ingredients currently used across the restaurant’s tasting menu being sourced locally. The first iteration of Aulis opened in Cartmel, UK, in 2016, named as a tribute to Aulis Lehtimaki, a Finnish chef and artist who was a key team member in the early days of Rogan’s three Michelin starred restaurant, L’Enclume. Since that time Simon and his team have gone on to create Aulis London – which was awarded a Michelin star in the 2023–4 UK guide – and Aulis Hong Kong, his first international launch and first foray into Asia, which opened in 2019 and which will shortly relocate to a new standalone site in Causeway Bay, Hong Kong.
Simon comments: “Aulis as a concept allows us such creative freedom, where we can immerse ourselves in perfecting dishes and then passing on that knowledge and passion to diners in an intimate setting. Winning a MICHELIN star less than one year after opening is not only a huge honour, it is testament to the team’s dedication and hard work, as well as the ongoing success of our partnership with Iniala .”
Mark Weingard, Founder of Iniala Group,adds: “We’re so thrilled that Aulis Phuket has been recognised with a prestigious Michelin star. When we first welcomed Simon Rogan and his team to Iniala Beach House, following his success at ION Harbour in Malta, we knew that something extraordinary was about to happen. It has been remarkable to witness the restaurant’s growth, and how the team have blended innovative culinary techniques with the diverse ingredients of Thailand. Simon, Oli, Charlie, Arsen and the team have established a world-class culinary destination that elevates Natai Beach onto the international gastronomic stage, and we could not be prouder.”
Aulis Phuket winning the Michelin-star now brings Simon Rogan’s total number of Michelin–starred restaurants globally to nine – comprising three stars at L’Enclume, two stars at ION Harbour in Malta, and one star each for Rogan & Co, Roganic Hong Kong, Aulis London and Aulis Phuket respectively. In addition, he also proudly possesses Michelin Green Stars at L’Enclume and Roganic Hong Kong. Like all other Simon Rogan restaurants around the world, Aulis Phuket is committed to hyperlocal sourcing, waste minimisation, and eco-friendly practices. The team works directly with local farmers and growers across Thailand, such as Farmer Family’s organic farm in Paklok, transforming the freshest native ingredients into intricate dishes that allow the produce to take centre stage. Produce from Farmer Family’s farm is grown exclusively for Aulis Phuket and any surplus is sold at local markets, whilst a variety of ingredients are also grown in beds at Iniala Beach House. They also partner with local suppliers like Catch & Co for sustainably caught seafood and ArunSupa Farm for antibiotic-free Thai Wagyu. All parts of ingredients are utilised, from bones for stocks to fruit trims for drinks. The team uses a host of preservation techniques, such as creating vinegars, salts, syrups and pickles, to ensure surplus produce is used effectively. Any waste that cannot be used is composted locally or repurposed to feed farm animals.
Earlier this week, L’Enclume, Rogan’s Three MICHELIN-starred restaurant in Cartmel was listed as the number one restaurant by La Liste for the second year in a row – receiving a joint top score of 99.50. It was also announced that the United Kingdom has been awarded the Next Gastronomic Destination 2025. As the only British chef to have been awarded the number one ranking in La Liste’s nine-year history, it is something which Simon holds a huge sense of pride around.
<<ENDS>>
ABOUT AULIS PHUKET
Aulis Phuket opened in December 2023 as a 15-seat chef’s table at the beautiful Iniala Beach House Hotel and as Simon Rogan MBE’s first restaurant in Thailand.Like Simon’s other Aulis chef’s tables around the world, Aulis Phuket champions hyper-local ingredients, with our chefs developing and perfecting flavours and techniques to create an almost entirely unique experience for the 15 guests at each service. The Aulis Phuket team is led by Simon, Executive Chef Oli Marlow and Head Chef Charlie Wilson.
The tasting menu at Aulis Phuket is dedicated to showcasing native ingredients, working hand in hand with local farmers and growers from across Thailand. The menu can be paired with wine or non-alcoholic drinks flights, carefully chosen by our restaurant team.
ABOUT INIALA BEACH HOUSE
Iniala Beach House is part of Iniala Group — a cluster of companies that spans hospitality, development and philanthropy. Founder and visionary Mark Weingard has created the world of Iniala, imbued with a distinct sense of style, quality, and extraordinary service. Adventurous gastronomy, sought-after art pieces, state of the art rooms, all blend to provide our signature Iniala experience, collectively bound by a desire to always give back to society. By incorporating an exceptional standard of each of these elements, Iniala Beach House has brought an unprecedented level of luxury and experiential travel to the island.
Located on the pristine white sands of Natai Beach, Iniala Beach House offers ten unique luxury accommodations ranging from three-bedroom villas to one-bedroom residences, suites and a stunning penthouse.
While the residences, penthouse and villa boast their own private pool, the hotel also features a Kids Club, a fully equipped gym, and various dining options including a brand new beach barbeque restaurant and the unique chef’s table restaurant Aulis Phuket, by Simon Rogan. Fusing traditional Thai architecture with organic, contemporary forms, Iniala Beach House is a masterpiece of design that offers guests a unique and immersive experience. Eleven renowned, international designers were handpicked to create the unique rooms that integrate both creativity and innovation with that of subtle sophistication and charm. With over 40 pieces of art on display, the Iniala Art collection complements the distinctive interior designs of the individual rooms.
ABOUT 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 was 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.
Led by Chef de Cuisine Giovanni Galeota, Marmo Bistro evokes the timeless charm of a Parisian bistro, presenting classic French fare complemented by a discerning wine list
<<2nd December, 2024 – Hong Kong>> Rosewood Hong Kong is thrilled to announce the launch of MARMO BISTRO, a new French bistro concept and the hotel’s first foray into French cuisine. The eatery channels the warm and inviting ambiance of Parisian bistros, offering guests an intimate dining experience of classical French cuisine and iconic fine wines. Under the skilled leadership of Chef de Cuisine Giovanni Galeota, guests can expect the same elevated culinary standards in a completely reimagined dining experience. MARMO Bistro is set to captivate diners with its public soft opening from 27th November, with reservations open now.
Introducing MARMO Bistro
Inspired by the timeless elegance of marble, MARMO Bistro invites guests to savour the beauty of classic French fare in a warm and welcoming setting. The seasonal menu showcases honest, carefully sourced ingredients, featuring the finest meats, the freshest seafood, and a thoughtfully curated selection of exceptional wines. Embracing the spirit of a neighbourhood bistro, MARMO is the perfect destination for friends and family to gather around a cosy table.
Classic French Cuisine at MARMO Bistro
With a steadfast commitment to simplicity, freshness, and authenticity, MARMO Bistrosources the freshest and finest ingredients to create bold French flavours in every one of the 18 dishes and five sides on the new menu.
The journey begins with POUR COMMENCER, meaning ‘To Start’, offering three dishes, including the celebrated Foie Gras Torchon (HKD238). This hallmark of French gastronomy features homemade duck liver, wrapped in a cloth, poached, and rested for 24 hours to deepen the flavours, complemented by fig chutney, kampot pepper, and toasted sourdough, creating a delightful interplay of sweet and savoury.
As guests transition to the ENTRÉES, they will find comfort in the Gratinée à L’oignon (HKD148), a rich, beef broth onion soup with a storied history, reputedly first created by King Louis XV. Chef Giovanni adds his own spin to this classic by incorporating golden broiled Gruyère and Comté cheese, resulting in a truly indulgent experience. Other signature dishes to look forward to include the Cuisse de Grenouille (HKD258), paying homage to a delicacy enjoyed in France since the 12th century. Often associated with French monks who found a clever loophole, allowing them to savour frog legs without classifying them as meat, this dish features organic frog legs served alongside parsley risotto and sweet garlic sauce, offering diners a taste of French history. Another classic French dish is the Nicoise Salad from the south of France Here which at Marmo Bistro is reimagined as the Thon A La Nicoise (HK$268), replacing tuna confit with fresh bluefin akami tuna, topped with tuna sauce, anchovies, quail egg and olives.
The MER, or ‘Sea’section shines with the iconic Sole Meunière (HKD688), a French classic celebrated for its simplicity and elegance. Pan-fried in butter with all its bones to preserve the fish’s tenderness, the fish is later deboned for a refined presentation. Complementing this simple seafood offering is the more complex Bouillabaisse (HKD688), a traditional fish stew from Marseille, initially crafted by fishermen. Marmo Bistro’s rendition is elegantly served tableside with a flavourful vegetable broth and an array of seafood, including red mullet, seabass, clams, mussels, and squid, accompanied by a sourdough bread topped with rouille sauce.
For those who favour meat over fish, TERRE, meaning ‘Land’, features a Côte De Boeuf à La Bordelaise (HKD788), a dish that embodies the robust flavours of Bordeaux. This impressive Argentinian rib-eye, known for its tenderness and low fat, is roasted to perfection, and finished with a velvety red wine glaze and bone marrow. Accompaniments include the Pomme Purée (HKD88), a rich, mashed potato renowned for its silky, buttery texture, made famous by the late French chef, Joël Robuchon.
Finally, the DESSERT section showcases a total of six new creations. Among the highlights, a Tarte Tropezienne (HKD128), originally created by a Polish baker in the 1950’s in the iconic French coastal town, the tart gained worldwide popularity thanks to actress Brigitte Bardot. MARMO’s version pays homage to this classic with a fragrant touch of orange blossom and pearl sugar, lending the dessert a refined Mediterranean flair.
MARMO Bistro’s Beverage Programme
Marmo Bistro is excited to introduce a beverage programme that beautifully complements its exquisite French dining experience. The wine list is designed to be highly accessible, showcasing the most iconic wine regions of France while also featuring hidden gems and popular fine wines, each chosen for their unique character and exceptional value. This carefully curated selection enhances the flavours of the bistro’s reimagined classic dishes, allowing guests to savour the essence of French gastronomy with every sip.
Among the highlights is Philipponnat, Champagne Royale Réserve Brut NV (HKD970), boasting vinosity, versatility, and complexity with a rich flavour profile predominantly featuring Pinot Noir grapes. For those seeking a standout rosé, Domaine de Terrebrune’s 2022 Bandol Rosé (HKD670) delivers bold personality and complexity, thanks to its blend of Mourvèdre, Grenache, and Syrah grapes – a robust choice that evolves beautifully with age. Wine enthusiasts will appreciate the Château Musar, Bekaa Valley, Lebanon 2016 (HKD1,050), a blend of Cabernet Sauvignon and Cinsault that offers a mature profile with aromatic and spicy notes, reflecting the rich history and terroir of Lebanon.
In addition to the impressive wine offerings, the cocktail menu developed by Rosewood Hong Kong’s Director of Bars, Bob Louison, embraces the vibrant bistro drinking culture, featuring aperitivo-style cocktails crafted to complement the cuisine of various French regions. Crafted using French spirits, each cocktail is designed to refresh and reset the palate, taken by locals before, during and after a meal, they capture the essence of France’s drinking traditions.
Among the signature cocktails is the Sidecar (HKD140), a classic drink made with French brandy, Pierre Ferrand Curacao, and citrus. With its mysterious origins believed to date back to the end of World War I, the Sidecar is renowned for its balanced flavours and timeless appeal, and is often associated with the Ritz in Paris. Another standout cocktail is the Boulevardier (HKD140), a sophisticated creation that combines Rozelieures Origine Collection, Noilly Prat French Vermouth, Campari. The Liaison (HKD140), crafted with Michel Couvreur Blended Whiskey, Noilly Prat, Lillet Rouge, and Cointreau, captures the spirit of romance that defines France. Inspired by the intimate bistros where stories of passion are shared, the Liaison is more than just a drink – it’s an experience.
MARMO Bistro promises an inviting and casually chic atmosphere that brings the charm and warmth of French neighbourhood bistros to the bustling heart of Hong Kong. Marmo Bistro has now soft opened its doors from 27th November, and reservations are now available for guests HERE.
<<ENDS>>
About Marmo Bistro
Nestled within the luxurious Rosewood Hong Kong, MARMO Bistro offers an intimate dining experience steeped in the timeless charm of Parisian bistros. Led by Chef de Cuisine Giovanni Galeota, MARMO Bistro captures the essence of classic French dining, serving as a gathering spot for friends and family to savour simple yet refined French cuisine. The menu features a range of thoughtfully crafted dishes that celebrate traditional French flavours, while the carefully curated beverage programme highlights iconic wines and innovative cocktails inspired by France’s vibrant drinking culture. With its inviting ambiance and commitment to exceptional culinary experiences, MARMO Bistro is poised to become a beloved destination in Hong Kong’s culinary landscape, inviting guests to create lasting memories around the table.
The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s holistic urban wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences and social celebrations. The 186-apartment luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and amenities.
Estro為主廚Antimo Maria Merone掌舵的現代意大利餐廳，餐廳將呈獻豐盛的節日菜單，價錢為HK$2,080+10%，並可於12月24日、25 日及31日以價錢為HK$1,480體驗葡萄酒研討會，品嚐七杯精選葡萄酒。精選菜式包括大尾魷魚配金槍魚佐以由意大利datterino 番茄、刺山柑和橄欖製成的 Puttanesca醬，以及惹人垂涎的藍龍蝦搭配puntarelle橄欖油沙巴翁。此外，客人還可以品嚐海膽意大利飯、松露意大利幼麵配雞肉汁，以及狍子搭配栗子和藍莓汁。最後，以梨子、Ricotta芝士和胡椒粒製成的甜點作結，倍添節日氣氛。按此瀏覽Estro的完整節日菜單。
米芝蓮推薦印度餐廳 LEELA 呈獻節慶菜單
由主廚兼創辦人Manav Tuli領航的現代印度餐廳Leela將於12 月24日至31日期間呈獻節日單點特色菜，讓客人可以自選節日盛宴美食。特色菜餚包括羊肉燉粥配印度餅Haleem with Kulcha（HK$148）、天多利烤鷓鴣Tandoori Partridge（HK$198）和美味的聖誕布丁印度雪糕Christmas Pudding Kulfi（HK$118）。客人亦可以HK$88享用聖誕香料酒一杯，為餐桌增添一抹傳統節日氣息。Leela亦將提供單點菜單及套餐。按此瀏覽Leela的完整菜單。
米芝蓮一星法國餐廳 LOUISE 呈獻節慶菜單
由主廚 Loic Portalier 主理的精緻法國餐廳 Louise 將於12月19 日至30日供應一系列聖誕節日特色菜式，同時亦於餐廳主用餐區 Louise 及 La Terrace by Louise 提供單點菜餚。客人可以盡情享用豐盛的海膽法國奶油麵包及海螯蝦餡餅配小柑橘和冷杉等美味菜式。菜單還包括南瓜意大利麵配苦杏酒和黑松露，以及美味的鴨肝批配松露油醋汁。 Louise將於2024年12月1日至2025年1月1日推出招牌節日雞尾酒，每杯價錢為HK$138，包括Vin Chaud、Velvet Raspberry 和Rum ‘n’ Spice等創意雞尾酒。
新年將至，都爹利會館將於12月31日晚上9時至深夜舉辦以「未來的士高」為主題的跨年派對，預購票價為HK$598、現場購票價錢為HK$698；五位以上可享一位免費，可享無限暢飲Perrier-Jouet Grand Brut香檳、Absolut Elyx、招牌葡萄酒和美味小食。客人可以電郵至party@duddells.co或致電2525 9191預訂座位，或直接在此處購票。
都爹利會館於12月1日至15日推出節日禮籃早鳥優惠，價錢為HK$1,988（亦適用於訂購20盒以上），標準價錢為HK$2,188。節日禮籃包括“R” de Ruinart香檳、Royal Caviar Club Cristal魚子醬和都爹利秘製X.O.醬等奢華產品，是完美的節日禮物。如需訂購，請至少提前兩天reservations@duddells.co或透過WhatsApp 5503 2682與餐廳聯絡。
<<29th November, 2024 – Hong Kong>> This holiday season, Forty-Five at LANDMARK is thrilled to announce a series of enchanting festive events across its distinguished dining establishments: Cardinal Point, MICHELIN-recommended The Merchants, Kaen Teppanyaki, and One MICHELIN star Cristal Room by Anne-Sophie Pic. Each venue proudly presents curated experiences that blend culinary excellence with the spirit of celebration, offering guests a unique opportunity to indulge in exquisite seasonal menus and festive atmospheres. From luxurious New Year’s Eve countdown parties atop Victoria Harbour to innovatively crafted dining experiences inspired by regional flavours, these events promise to elevate the holiday experience in Hong Kong, creating lasting memories with friends and loved ones.
CARDINAL POINT: SHANGHAI YÈ BELLE EPOQUE ERA NEW YEAR’S EVE PARTY
Cardinal Point invites guests to welcome 2025 in style at its Shanghai Yè New Year’s Eve party, where the opulence of the Belle Époque era meets the vibrant spirit of the French Concession. Set against the stunning backdrop of Victoria Harbour, this exclusive event promises an unforgettable evening filled with elegance, art, and culture. Guests can revel in live performances and vibrant beats from Hong Kong’s top DJs, culminating in a thrilling countdown to spectacular fireworks lighting up the night sky. The evening begins at 10 PM and extends late into the night, encouraging attendees to dress lavishly in the style of Shanghai’s Belle Époque to fully embrace the themed celebration.
The ticket package offers an all-inclusive open bar featuring Perrier-Jouët Grand Brut Champagne, premium spirits, and cocktails, along with light snacks from 10pm – 1am. Various table packages provide an exceptional experience for groups, with options that include magnum bottles of champagne and exquisite caviar pairings paired with curations of snacks. From intimate options for four guests to elevated outdoor settings for up to 25, each package ensures a luxurious celebration tailored for a memorable New Year’s Eve. Secure your spot to relish in a night of splendour at Cardinal Point and raise a toast to new beginnings.
The Merchants invites guests to experience an exquisite New Year’s Eve celebration with its elegant Belle Époque New Year’s Eve 7-Course Tasting Menu, crafted by Executive Chef Chen Tian Long. This thoughtfully curated dining experience, priced at HK$1,280+10% per person, features delightful dishes such as the signature Hairy Crab Tofu Bisque and the award-winning Sweet Soy Braised Pork Belly and Cuttlefish. To conclude the evening on a sweet note, guests can indulge in the Osmanthus Sweet Porridge with Glutinous Pearls and Rice Wine, creating a memorable culinary journey. To enhance the celebration, a free-flow Perrier-Jouët Grand Brut Champagne package is available for HK$680+10%, while the à la carte menu remains an option. Additionally, guests dining at The Merchants can enjoy special early bird pricing for admission to Cardinal Point’s New Year’s Eve Countdown Party, making for a truly festive and elegant way to welcome 2025.
Kaen Teppanyaki welcomes the festive season with a unique culinary experience from 16-30 December. Guests can indulge in Chef Yoshiyuki Sato’s Festive Course, available in two variations priced at HK$1,280+10% or HK$1,880+10% per guest. This exceptional menu showcases a selection of fresh seafood, including South African abalone and Hokkaido snow crab, complemented by seasonal vegetables and the signature Josper Grilled Ozaki Beef from Miyazaki Single Farm Wagyu. The meal highlights two exclusive wagyu options: the highly marbled Kumamoto Akaushi and the tender Kumamoto Wao wagyu, elevating the dining experience with rich flavours and exquisite preparation. To conclude the festive feast, guests can enjoy the holiday-inspired Chestnut Mont Blanc, a sweet treat embodying the spirit of the season.
On December 31st, Kaen Teppanyaki shifts the celebration into high gear with its New Year’s Celebration Course, priced at HK$1,880+10%. This lavish menu features a range of festive dishes, including an elegant Angel Shrimp Cocktail with Caviar and seasonal Hairy Crab Claypot Rice with binchotan aroma, ensuring a memorable dining experience as the year comes to a close. Finally, each guest can toast the New Year with a complimentary glass of Perrier-Jouët Grand Brut Champagne.
Additionally, guests dining at Kaen Teppanyaki will receive special early bird pricing for admission to Cardinal Point’s New Year’s Eve Countdown Party, adding an exciting opportunity to celebrate the transition into 2025.
CRISTAL ROOM BY ANNE-SOPHIE PIC: FESTIVE QUEST FOR PERFECTION
One MICHELIN-starred Cristal Room by Anne-Sophie Pic unveils a festive culinary celebration titled “Festive Quest for Perfection,”featuring a distinctive Christmas menu available from 24-26 December. This exquisite offering, prepared under the guidance of Head Chef Marc Mantovani, reflects Anne-Sophie Pic’s acclaimed legacy through an artful combination of Asian ingredients and French cuisine. Guests can indulge in a choice of a six or eight-course experience priced at HK$2,780+10% or at HK$3,280 + 10%, including standout dishes such as the signature King Crab Soufflé with Vietnamese coriander, lovage, and Sichuan pepper leaves, alongside beloved family recipes fit for this heartwarming occasion, including Anne-Sophie Pic’s signature Les Berlingots with seasonal White Truffle and her father Jacques Pic’s Wild Seabass with Petrossian Daurenki Caviar and Champagne sauce. For further menu details or bookings, visit the booking link HERE.
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.
[HONG KONG, 27th NOVEMBER 2024] Magistracy Dining Room announces the debut of its exciting new seasonal menu creations, curated by renowned British Chef Alyn Williams, alongside a new classic Afternoon Tea experience every Saturday. Additionally, guests can enjoy a revamped British Sunday Roast every second Sunday, with an exclusive festive edition available on 8 and 22 December. On Christmas Day and New Year’s Eve, Magistracy Dining Room will celebrate the magic of the holiday season with an indulgent Christmas lunch and New Year’s countdown menus, respectively.
SEASONAL DISHES BY CHEF ALYN WILLIAMS
The revamped à la carte menu showcases a delightful array of modern British dishes, each crafted to celebrate the season’s finest ingredients. Highlights include the Dressed Brighton Beach Crab (HK$428), a luxurious interpretation of the classic crab salad, where sweet and tender Dungeness crab meat is dressed in a light house vinaigrette. Served tableside with a mayonnaise crafted from brown crabmeat, each bite is intensified by a sprinkle of smoked paprika and fresh chives, accompanied by toasted crumpets. For those seeking comfort, the Cock-a-Leekie Soup (HK$198) presents a hearty bowl of chicken and sherry consommé, enriched with soft leeks and tender chicken suet dumplings infused with fennel and apple.
Indulge in the Rib of Beef (HK$1,188 for two), showcasing a juicy USDA prime rib-eye expertly carved tableside. Each tender slice is served alongside fluffy Yorkshire puddings, horseradish cream and rich beef jus, epitomising a classic British Sunday roast. Vegetarian options shine with the Baked Potato Dumplings (HK$368), which consist of handmade potato gnocchi served with Lincolnshire Poacher cheese mousse and drizzled with a luxurious preserved Australian summer truffle dressing.
Finally, the Soufflé “Arnold Bennett” (HK$148) offers a refined twist on the classic double-baked soufflé, featuring a light and airy texture paired with smoked haddock and creamy leek velouté, paying homage to the iconic “Arnold Bennett” omelette first created at the Savoy Hotel in London by its namesake English novelist.
NEW AFTERNOON TEA EVERY SATURDAY
The new afternoon tea at Magistracy Dining Room offers a fresh and exciting take on the classic tradition, inviting guests to enjoy a lively experience filled with bold British flavours and indulgent bites every Saturday from 2pm. Priced at HK$468+ 10% for one and HK$788+ 10% for two, the menu features an array of savoury sandwiches, including refreshing Cream Cheese & Cucumber Fingers, Coronation Chicken Toasted Crumpets, Prawn Mayonnaise on Toasted Brioche, a unique addition from Ho Lee Fook’s Kurobuta Pork Char Siu Puffs and the elegant Smoked Salmon Soda Bread, enhanced with lemon and crème fraîche.
Accompanying the sandwiches are warm Cornish and Mixed Dried Fruit Scones served with velvety clotted cream, jams and marmalades. The sweets selection dazzles the palate with Chocolate and Cherry Choux, zesty Lemon Meringue Tart, Strawberry Eton Mess, and comforting Carrot Cake with Cream Cheese. For those looking to elevate their afternoon tea experience, optional add-ons include a half dozen Gillardeau Speciale No.3 Oysters, Petrossian Tsar Imperial Ossetra caviar, and Kaviari Kristal caviar, infusing a luxurious touch to this afternoon celebration. Book HERE.
CLASSIC BRITISH SUNDAY ROAST
Indulge in a lavish Sunday Roast at Magistracy Dining Room, where Chef Alyn Williams embraces the cherished British tradition of gathering loved ones for a memorable meal. Available every second and forth Sunday, the feast begins with four starters for the table, followed by a succulent roast paired with a dessert for each guest, all priced starting from HK$688+ 10% per guest. Highlights of the menu include Crispy Crackling Pork Belly and Slow-Cooked Rib of Beef, accompanied by fluffy Yorkshire puddings, roasted vegetables, apple sauce and horseradish cream, Double-Baked Lincolnshire Poacher Soufflé with creamy leek sauce, the comforting Three Yellow Chicken Pie nestled in a flaky shortcrust pastry and the Grilled Ora King Salmon, served with a velvety chive beurre blanc. Book HERE.
Get into the holiday spirit with special festive Sunday Roasts on 8 & 22 December, which will feature Christmas spiced glazed carrots, creamed spinach and roasted potatoes alongside mains such as Roasted Bronze Turkey served with sage and onion stuffing and fresh cranberry sauce. Guests can also enjoy Shepherd’s Pie filled with slow-cooked lamb and creamy potato, the decadent Double-Baked Lincolnshire Poacher Soufflé paired with a creamy leek sauce, and crispy Dover Sole Goujons served with homemade tartare sauce. To conclude the meal, delight in festive puddings like White Chocolate Panna Cotta with clementine and gingerbread cream and the showstopper Baked Alaska for two, featuring pistachio cake and ice cream with cherry sorbet, flambéed tableside for an added touch of drama. Book HERE.
Elevate the Sunday Roast experience with bottomless English sparkling wine, housemade Pimm’s Cup and Magistracy Dining Room’s iconic G&Ts from Botanical Garden at an additional +HK$388 per guest.
CHRISTMAS DAY LUNCH
On 25December, celebrate the magic of Christmas Day at Magistracy Dining Room with a sumptuous lunch priced at HK$888+10% per person. This indulgent menu showcases the crown jewels of London gastronomy and begins with a selection of starters, allowing guests to choose from a refreshing Pacific Blue Prawn Cocktail served with Marie Rose sauce and lemon, a rich Chicken Liver & Foie Gras Parfait paired with grilled sourdough or the exquisite Smokin’ Brothers Thick Cut Scottish Smoked Salmon complemented by lightly whipped elderflower crème fraiche.
The highlight of the feast is the Roasted Bronze Turkey, accompanied by sage and onion stuffing and fresh cranberry sauce, embodying the essence of a traditional Christmas celebration. Alternatively, diners may opt for the classic Slow-Cooked Rib of Beef with horseradish cream, crispy Dover Sole Goujons served with homemade tartare sauce or Steamed Atlantic Cod topped with crispy caviar and chive beurre blanc. To conclude this festive experience, guests can indulge in a choice of desserts, including a rich Dark Chocolate Pudding made with 70% dark chocolate, served alongside vanilla whipped cream, or an elegant Earl Grey Tea Cream paired with Garibaldi biscuits. Book HERE.
NEW YEAR’S EVE COUNTDOWN DINNER CELEBRATION
The New Year’s Eve celebration unfolds beneath the historical arches and British charm of Magistracy Dining Room, promising exquisite dining and unforgettable memories. Guests can choose from a selection of signatures as part of an indulgent ten-dish menu and welcome 2025 in style with an add-on of oysters, caviar and infinite Champagne at an early bird price of HK$1,588 + 10% per guest. Book HERE.
Magistracy Dining Room, inspired by timeless London restaurants, bringing all the charm and quintessential savoir-faire of these iconic institutions to the heart of Hong Kong, is open for lunch from Thursday through Sunday, with Sunday Roast every second Sunday. Botanical Garden, a lush space outside the main dining room that is reminiscent of British heritage gardens, is also open from 12pm onwards on Thursday through Sunday, where guests will find respite in the form of the city’s finest gin and tonics.
For bookings or enquiries about the Magistracy Dining Room, please view HERE.
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 conscious that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective 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.
<<25th November 2024 – Hong Kong>> As the festive season officially kicks off, JIA Group presents an array of culinary indulgences across six of its acclaimed dining destinations, from one MICHELIN-starred Andō, Estro, Louise, Duddell’s, to MICHELIN-recommended Leela, 22 Ships and the newly opened TOZZO. Whether guests are in search of a sumptuous lunch, lavish dinner, festive drinks or something sweet, the festive menus and offerings at these establishments promise to elevate the holiday dining experience.
FESTIVE OFFERINGS FROM ONE MICHELIN-STARRED ANDŌ
At Andō (One MICHELIN-starred and #37 on Asia’s 50 Best Restaurants 2024), the innovative Spanish-Japanese restaurant helmed by Chef Agustin Balbi, guests are invited to savour a festive lunch and dinner experience that seamlessly fuses the best of both cuisines. The Festive Lunch Menu, available from 24, 25, 31 December and 1 January, features a selection of meticulously crafted dishes such as tender Angus Beef empanadas with chickpeas and a decadently rich Caldoso rice made with Yi-O rice and crab, priced at HK$1,288 +10% per person.
Meanwhile, the Festive Dinner Menu, also available from 24, 25, 31 December and 1 January, presents an extravagant culinary journey with dishes such as Hokkaido scallop crowned with Kristal caviar and soba with Alba white truffle priced at HK$2,888 +10% per person, promising an unforgettable dining experience amid the festive ambiance.
Estro, the refined modern Italian restaurant under the guidance of Chef Antimo Maria Merone, will delight guests with a sumptuous Festive Menu priced at HK$2,080 +10%, with an optional Symposium Wine Experience for HK$1,480 featuring seven curated glasses only serving on 24, 25, and 31 December. Highlights of the menu include Aori-ika with tuna served alongside a puttanesca sauce, and a striking blue lobster dish elegantly presented with puntarelle and olive oil sabayon. Additionally, guests can savour sea urchin and lime riso, tagliolini with aromatic chicken jus and truffle, and a decadent roe deer with chestnut and blueberry jus. The meal concludes with a dessert of pear, ricotta, and peppercorn for a festive touch.
At modern Indian restaurant Leela led by Chef / Owner Manav Tuli, the focus is on festive à la carte specials available from 24-31 December, allowing guests to customise their seasonal feast. Highlighted dishes include the hearty Haleem with kulcha (HK$148), Tandoori Partridge (HK$198), and a delightful Christmas pudding kulfi (HK$118). Guests can also warm their spirits with a glass of mulled wine for HK$88, adding a touch of tradition to their festive dining.
FESTIVE OFFERINGS FROM ONE MICHELIN-STARRED FRENCH RESTAURANT LOUISE
Refined French restaurant Louise, headed by Chef Loic Portalier, will be serving an array of Christmas Festive Specials from 19-30 December, available à la carte for the main dining room of Louise or at La Terrace by Louise. Guests can indulge in highlights such as the rich sea urchin brioche and a langoustine tart with clementine and fir. The menu also includes pumpkin agnolotti with Amaretto and black truffle, as well as a delectable duck & foie gras pie with truffle vinaigrette.
Enhancing the festive spirit, Louise will offer signature Festive Cocktails from 1 December 2024 to 1 January 2025, priced at HK$138 each, featuring creative concoctions such as Vin Chaud, Velvet Raspberry, and Rum’n’Spice.
On 31 December, Louise will host a special New Year’s Eve event featuring a set menu priced at HK$1,888 (+10%) per person, complemented by a live band performance.
FESTIVE OFFERINGS FROM ONE MICHELIN-STARRED CANTONESE RESTAURANT DUDDELL’S
Duddell’s presents an exciting lineup of festive offerings this holiday season, ensuring a memorable dining experience for all.
Kicking off on 15 December, guests can participate in a Cocktail Masterclass followed by a six-course dinner menu priced at HK$888 (+10% per person), inclusive of a welcome drink and light snacks.
From 15 December, the restaurant will feature enticing Winter Specials highlighting dishes such as braised pork belly with taro in a claypot (HK$328), fried glutinous rice with Chinese preserved meat (HK$368), and deep-fried bird’s nest with fresh crab meat (HK$288).
The festive spirit continues with a special Festive Set Menu from 23-31 December, which includes a glass of Ruinart Blanc de Blancs for HK$1,588 (+10% per person). Additionally, Duddell’s will host a Winter Solstice Set Menu from 20-22 December (HK$1,580+10% per person, minimum four guests) and a Christmas Dim Sum Workshop on 20 December for a fun and interactive culinary experience that is open to children.
Christmas Brunch will be served on 21-22, 25-26, and 28-29 December, alongside a special Christmas Night Brunch on the evening of 25 December. For cocktail enthusiasts, Duddell’s
offers a selection of Christmas Cocktails to complement meals from 2-29 December, featuring highlights like the Mango Bellini, Grinch Collins, and Signature White Mulled Wine.
Ringing in the New Year, Duddell’s will host a New Year’s Eve Party with the theme of “Futuristic Disco” from 9pm until late on 31 December, with tickets priced at HK$598, HK$698 at the door, or a special offer of Buy-5-get-1-Free offer that is inclusive of free-flow Perrier-Jouet Grand Brut Champagne, Absolut Elyx, house wines, and delectable canapés. Guests can make table bookings via email at party@duddells.co or by calling 2525 9191, or purchase tickets directly at HERE.
Duddell’s offers a Festive Hamper Promotion for early bird purchases between 1-15 December, priced at HK$1,988 (also for orders over 20 boxes), with the standard price at HK$2,188. Each festive hamper includes luxurious items such as “R” de Ruinart Champagne, Royal Caviar Club Cristal caviar, and Duddell’s XO sauce, making it a perfect holiday treat. Pre-orders should be made at least two days in advance for pick-up and delivery by contacting reservations@duddells.co or via WhatsApp at 5503 2682.
FESTIVE OFFERINGS FROM NEWLY RELOCATED SPANISH RESTAURANT 22 SHIPS
At beloved Spanish restaurant 22 Ships, the festive season is celebrated with opening dates on 24, 25, 31 December and 1 January for dinner only, providing guests with a vibrant atmosphere and a menu of its usual a-la-carte and specials offerings. During this joyous time, diners can enjoy both à la carte selections and thoughtfully curated set menus for cozy evenings filled with seasonal joy and Chef Antonio Oviedo’s culinary creativity.
FESTIVE OFFERINGS FROM NEWLY OPENED ITALIAN-JAPANESE ALL DAY PASTRY CAFÉ TOZZO
Tozzo, a whimsical new Italian pastry concept by Fabio Bardi, embraces the festive spirit from 1 December 2024 to 5 January 2025 with seasonal sweet pastries, savoury items and festive beverages. Guests can enjoy festive pastries such as the Pistachio & Raspberry Maritozzo (HK$50), delightful Santa Tozzo (HK$70), made with Hazelnut and Mikan compote, and the Snowman Tozzo with Black Tea, Coconut, Spiced Red Fruits Compote (HK$70).
Festive savoury options Mashed potato with Sauteed Kale, Brussels Sprout, Chestnut and Bacon (HK$88), Maritozzo Sandwich with Turkey ham and cranberry sauce (HK$108) and Pesto Linguine with Shrimp (HK$128).
The beverage menu features seasonal favourites including Gingerbread tea latte (HK$48), Hazelnut Hot Chocolate (HK$48), Mulled Wine (HK$78) and a classic Hot Toddy (HK$78), perfect for holiday cheer.
<<ENDS>>
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.
