For high-resolution images, please click HERE or download from https://shorturl.at/T5p1w

<<16^th September 2024 – Hong Kong>> With a change in consumer dining behaviour observed in the recent 24 months in Hong Kong and Asia with guests gravitating towards a more flexible menu approach,  one MICHELIN-starred ESTRO is thrilled to announce the launch of its new a la carte menu, offering guests an exquisite Italian dining experience crafted by acclaimed Chef Antimo Maria Merone alongside its tasting menu for dinner service only. Hailing from Naples, Chef Antimo infuses contemporary cooking techniques to elevate Italian cuisine to new heights, creating a dining experience that is both a celebration of tradition and a journey of culinary innovation. His dedication to enriching Italian cuisine through modern interpretations is at the heart of Estro’s culinary identity.

New A La Carte Dinner Options at ESTRO

Starting this season, Estro introduces a fresh approach to its a la carte dinner experience, where each table (maximum 6 pax) is required to order a minimum of three courses per person from the menu. With a total choice of 12 dishes on the menu, guests can now freely choose any combination of appetisers, pastas, and main courses, creating a personalized experience that suits any palate. For example, guests may enjoy three appetizers, opt for one appetizer with two mains, or mix pastas and mains to their heart’s content. For those who prefer a more curated experience, Estro continues to offer its exceptional 6-course “Essentials” and 8-course “Extended” chef’s tasting menus for dinner as usual.

The a la carte menu features an array of new seasonal offerings, with portions thoughtfully adjusted to cater to guests’ preferences. In the appetizer category, guests can savor a choice of four appetiser options including Aori-Ika (HK$580) with almond, lemon, and caviar; Tomato (HK$280) with burrata and olive oil and more.

The pasta selection with a choice of four pastas include Bottoni (HK$380) with buffalo cheese, guanciale, and peppercorns, Pappardelle (HK$480) with onion “Genovese” ragout and wagyu and more.

For main courses, guests may opt from a choice of four main courses including Blue Lobster (HK$880) with sabayon, and crustacean sauce, Kiwami Beef M9 (HK$880) with pearl vegetables, preserved truffle, and sherry vinegar and more.

New Lunch Options at ESTRO

For lunch, Estro is delighted to introduce a brand-new option where guests can now choose from 2 course selections, available exclusively during lunch hours. Guests can savor either a 2-course option for HK$580 (1 appetizer and either 1 pasta or 1 main course), or indulge in more elaborate menu choices as follows:

– 2 Courses for HK$580 (1 appetizer and either 1 pasta or 1 main course)

– 3 Courses for HK$680 (1 appetizer, 1 pasta, 1 main course)

– 4 Courses for HK$780 (2 appetizers, 1 pasta, 1 main course)

– 5 Courses for HK$980 (2 appetizers, 2 pastas, 1 main course)

New Corkage Policy at ESTRO

Estro is also pleased to announce a reduction in corkage fees from HK$1,000 to HK$700, allowing guests to bring one bottle of wine for every two diners, ensuring they can complement their meal with their favorite selections. Additionally, guests may book the private dining room for up to nine people while ordering the tasting menu, with a minimum spending requirement of HK$16,000 for dinner and HK$8,000 for lunch.

For reservations and more information, please contact Estro at +852 9380 0161 (WhatsApp only) or book online at HERE.

<<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.

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

RESTAURANT CONTACT

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

Tuesday – Saturday

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

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

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

體驗旨在展現 BluUp 技能提升計畫畢業生的天賦，讓特殊教育青年一展所長

請按連結下載高解象度照片或瀏覽 https://shorturl.at/cVEcf

《2024 年9月12日，香港》位於香港瑰麗酒店，以「使命商業」為理念的意大利餐廳藍舍 (BluHouse) 隆重呈獻全新的 BluLunch 餐飲體驗，實踐餐廳對培育人才和促進社會共融的承諾。是次體驗由餐廳與致力幫助特殊教育青年的非牟利慈善機構《愛・傳遞》(LoveXpress) 合力推出，為「BluUp 技能提升計劃」的畢業生提供一個能夠展示他們技能和所學的平台。

由本月起每個星期二，客人來到藍舍可以每位HK$348+10%享用獨一無二的BluLunch三道菜餐飲體驗，或餐廳的招牌單點美食。在整個用餐過程中，客人能夠與 「BluUp技能提升計劃」的畢業生互動，了解他們的心路歷程，一同慶祝他們職業生涯中一個重要的里程碑。客人可享用包含了頭盤、主菜和兩款甜品的三道菜餐單。頭盤選擇有味道清新的八爪魚橄欖沙律和慢煮雞肉沙；主菜方面可選焗千層茄子、長通粉，或番茄醬豬牛肉丸；最後以各式迷你甜點為大餐作結。

秉承藍舍的使命，BluUp 計劃特別為 《愛・傳遞》有特殊教育需要的青少年提供為期五個月的培訓計劃，以提升他們的個人和職業發展基本技能。在藍舍導師的指導下，學生有機會接受全方位的培訓，以釋放他們的潛能。表現出色的學生畢業後可以於藍舍獲得全職工作的機會，還為他們未來的職業發展開辟了道路。

在「使命商業」願景的引導下，藍舍致力為社區所有成員創造平等的機會。包括為單親媽媽、難民、殘疾人士和少數民族人士提供支持。餐廳更承諾將1%的收入用於支持酒店周邊社區中服務不足的群體，這一舉措使香港瑰麗酒店成為瑰麗酒店集團旗下的六間「瑰麗一心開拓者」(Imapct Trailblazers) 酒店之一。這六間酒店代表了在集團內，對社會和環境方面最具前瞻性的酒店，引領著集團邁向更公平、更具可續性的未來，並為酒店業樹立了新的標桿。

預約BluLunch餐飲體驗 (4至6人起)，請登入藍舍的訂座連結並備註「BluLunch」，或透過電話 (+852 3891 8881)或電郵( hongkong.bluhouse@rosewoodhotels.com) 與餐廳聯繫。

備註：

「BluUp技能提升計劃」首屆六名學生經已成功完成了整個課程，其中三人更獲得了 藍舍全職服務員的工作。繼首屆計劃獲得空前成功，第二屆課程亦已展開，學生預計於 2024 年 10 月畢業。香港瑰麗酒店亦計劃將「BluUp技能提升計劃」擴展至酒店更多部門，例如客房服務及 Asaya 康體中心等。

《完》

關於BLUHOUSE

BluHouse餐廳秉承其意大利起源，視真正的意大利美食體驗為一種社交經驗，可以促進不同社群的交流及分享。受到「使命商業」的概念啟發，BluHouse餐廳致力於支持社區中資源不足及被忽視的社群，共同創造社區復原力。餐廳承諾把其收入的1%用於支持這項使命，並積極為社區人士創造就業機會。與此同時，餐廳又實施廢物管理及推行回收計劃，建立可持續的環境足跡。

BLUHOUSE餐廳資料

地址：香港九龍尖沙咀梳士巴利道18號香港瑰麗酒店
電話：+852 3891 8732
電郵：hongkong.restaurantreservations@rosewoodhotels.com
網頁：https://www.rosewoodhotels.com/en/hong-kong/dining/bluhouse

Instagram: @BluHouseHK
營業時間: 星期一至星期日上午11時30分至下午12時30分

關於香港瑰麗酒店

香港瑰麗酒店設有413間客房，位於尖沙咀梳士巴利道坐擁維多利亞港景致的黃金地段，也即是前身為新世界中心的位置。這家超豪華酒店佔據多用途大樓Rosewood Tower其中43層，是世界著名天際線上的新世標。酒店設有10間餐廳及酒廊，以及配套齊全的各類休閑設施，當中包括瑰麗酒店的綜合健康概念品牌Asaya。行政廊瑞閣為客人提供各類專屬的貼心服務，而品牌標誌性的麗府，則以融合高級府邸氣派與會議廳的多功能活動空間為特色，是舉行企業活動、會議及社交慶典的理想場地。瑰麗府邸提供186間豪華的單位及各式套房，專為選擇短期及長期租住的客人而設計，配有私人會所、以及提供各式住客尊享的服務及設施。

查詢更多資訊：rosewoodhotels.com/hongkong

聯絡我們：Facebook, Instagram, WeChat @RosewoodHongKong

關於《愛・傳遞》

《愛・傳遞》基金會（慈善機構檔案編號：91/13813）是一間非牟利慈善機構，致力協助及支援有特殊教育需要(SEN)及/或自閉症譜系障礙人士(ASD)的家庭。機構結合慈善及商業的營運模式，為不同社會階層中有特殊需要的家庭提供長期、可持續的援助。除了為確診兒童提供基本的治療外，《愛・傳遞》也創立了以自閉症人士為對象的就業支援計劃，讓對餐飲服務業及農業工作感興趣的SEN及ASD青年，可以透過《愛・傳遞》附屬社企The Edible Projects及Green Skies接受專門的技能培訓。

關於BluUp

BluUp是一個由BluHouse及《愛・傳遞》（一間致力於支持自閉症青年的本地非政府組織）共同開發的改造計劃。這個計劃秉承著創造一個更具包容性的社會為宗旨，旨在為這群充滿才華的青年提供全面、特別定制的培訓、實習及就業安排，以賦予他們力量，藉此希望為所有人帶來更光明的未來。

BluLunch showcases an exceptional dining experience featuring talented graduates of BluUp Upskilling Programme designed to empower autistic youths 

For high resolution images, please click HERE or download from https://shorturl.at/cVEcf

<<11^th September 2024 – Hong Kong>> BluHouse, the Italian culinary haven nestled within Rosewood Hong Kong known for its commitment to “business with purpose”, is proud to introduce its latest initiative, the BluLunch dining experience – a testament to BluHouse’s unwavering commitment to nurturing talent and fostering inclusivity within the community. In partnership with LoveXpress, a local NGO dedicated to empowering Hong Kong’s autistic youth, BluLunch aims to spotlight graduates of the BluUp Upskilling Programme and provide them with a platform to showcase their skills and achievements.

Available on every Tuesday thereafter, guests are invited to experience a unique dining experience at BluHouse with BluLunch. This weekly luncheon session offers a three-course set lunch for HK$348+10% per guest, with an option for a la carte selections upon request. Throughout the meal, guests will have the opportunity to engage with the talented graduates of the BluUp Upskilling Programme, learn about their inspirational journeys, and celebrate their accomplishments. Guests can enjoy a delightful 3-course ‘BluLunch’ at BluHouse with an antipasti, secondi, and two mini pastries. Choose from options like Octopus Salad or Slow-cooked Chicken Salad for antipasti, followed by dishes like Eggplant Parmigiana, Rigatoni Pasta, or Pork & Beef Meatball. Finish with assorted mini pastries for a sweet finale.

Building upon the mission of BluHouse, BluUp is an innovative initiative that offers LoveXpress SEN (Special Education Needs) youths a comprehensive five-month training programme with essential skills for personal and professional development. Guided by mentors from BluHouse, these individuals receive comprehensive training to unlock their full potential. Exceptional performers may secure full-time positions at BluHouse upon graduation, creating a pathway for long-term success and integration within the hospitality industry.

BluHouse is deeply committed to ensuring equal access to opportunities for all members of the community. This includes empowering single mothers, refugees, individuals with disabilities, and ethnic minorities. The restaurant demonstrates its commitment by pledging 1% of its revenue to support underserved groups within the hotel’s neighbourhood, earning Rosewood Hong Kong the distinction of being one of six Rosewood Trailblazer properties within the Rosewood Hotel Group. These Trailblazers represent the Group’s most socially and environmentally progressive properties, leading the change towards a mutually enriching future for people and place, and setting new standards for the hospitality industry.

To reserve a table for the BluLunch experience (4-6 persons minimum), guests can easily book their preferred time slots labelled ‘BluLunch’ through the general BluHouse reservation link. For inquiries and reservations, please contact BluHouse directly at +852 3891 8881 or via email: hongkong.bluhouse@rosewoodhotels.com.

Editor’s Note:

The inaugural group of six students has successfully completed the BluUp programme, with three of them securing full-time positions as servers at BluHouse. Following this success, the second cohort has started and is set to graduate in October 2024. The hotel has decided to expand the programme to encompass additional departments such as housekeeping and the wellness centre, Asaya.

<<ENDS>>

ABOUT BLUHOUSE:

BluHouse brings the vibrant spirit of Italy to its sun-drenched dining hall, through its convivial atmosphere and authentic dishes. Gather round oversized tables or on our harbour-facing terrace to savour freshly brewed coffee, pasta, rosticceria, pizza al taglio, pasticceria and gelato. As a “business with purpose”, 1% of revenue is allocated to support underserved groups in the neighbouring community. Dine with us to support our mission to provide opportunity employment and upskilling programme.

BLUHOUSE – RESTAURANT DETAILS

Address: Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong
Tel:  +852 3891 8732
Email: hongkong.restaurantreservations@rosewoodhotels.com
Website: https://www.rosewoodhotels.com/en/hong-kong/dining/bluhouse

Instagram: https://www.instagram.com/bluhousehk/
Opening Hours:

Monday to Sunday: 11:30 a.m. – 10:30 p.m.

ABOUT ROSEWOOD HONG KONG

The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline.  Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences, and social celebrations. The 186 luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and dedicated amenities.

For more information: rosewoodhotels.com/hongkong

Connect with us: Facebook Instagram WeChat @RosewoodHongKong

ABOUT LOVEXPRESS

LoveXpress Foundation (Charity file number: 91/13813) is a charity NGO dedicated to assisting and supporting families with special educational needs (SEN) and/or Autism Spectrum Disorder (ASD). The organisation merges charity with commercial, lending families with special needs from all walks of life a helping hand that is sustainable in the long term. Apart from providing essential treatments for diagnosed children, LoveXpress has established an ASD Career Support Program, where SEN and ASD youths who are interested in the hospitality or farming industries receive specialised training under LoveXpress’ sub-affiliates The Edible Projects and Green Skies.

ABOUT BLUUP

Building upon the ethos of fostering a more inclusive society, BluUp is a transformative programme jointly developed by BluHouse and LoveXpress, a local NGO dedicated to supporting Hong Kong’s autistic youth. The programme aims to empower these talented individuals by providing them with comprehensive, specially tailored training, intern-ships and job placements, with the hope of creating brighter futures for all.

下載高解像度照片，請按以下連結 https://shorturl.at/tRkuY

《2024年9月6日，香港》由餅房行政主廚Jonathan Soukdeo掌舵的香港瑰麗酒店蝶苑 (The Butterfly Room) 於今夏推出融合了日本及現代風味的夏日下午茶體驗。全新推出的下午茶美食不僅味道清新，其精緻的造型亦為客人帶來與別不同的視覺享受。

蝶苑全新夏日下午茶體驗

集合了多款鹹甜美點的全新夏日下午茶體驗定價每位HK$568，已包含Mariage Freres茗茶或咖啡一杯。客人亦可另加HK$150享用茗茶配對，或以HK$230享用氣泡茶配對。

客人來到蝶苑可享用一系列充滿夏日色彩的下午茶美食，當中包括下午茶必備的手指三文治配迷你餐湯、新鮮出爐的經典鬆餅配自家製果醬和奶油忌廉，以及各式各樣的小甜點等。下午茶最令人期待的環節，必定是從餐車中點選蝶苑一系列招牌甜點，包括松露朱古力、蝴蝶酥和雲石瑪德蓮蛋糕等。在享用甜點前，客人可以先品嚐日本蜜瓜味噌雪糕芭菲和班蘭忌廉配椰香曲米布甸等專為清洗味蕾而設的「前甜點」。

下午茶的重頭戲是多款以日式食材和工藝為靈感的擺盤甜品，為客人帶來一幕幕驚喜。草莓捲蛋糕的層層果肉、芒果麻糬蛋糕的絲滑口感，以及黑芝麻千層酥的鬆脆口感，每一口都讓人回味無窮。除此以外，餐廳最受客人歡迎的蝶苑雲呢拿水果餡餅亦不負眾望地出現於今季度的夏日下午茶體驗當中。

關於香港瑰麗酒店餅房行政主廚 JONATHAN SOUKDEO

來自法國的Jonathan Soukdeo曾與多位國際糕餅名廚共事，磨練出能夠因應各種場合製作出不同誘人甜品的技術，其共事過的主廚包括Sébastian Serveau；榮獲法國最佳工匠(Meilleur Ouvrier de France)殊榮、瑰麗酒店集團旗下Hôtel de Crillon 的主廚Jérôme Chaucesse；以及曾贏得世界酥餅廚師冠軍的The Peninsula Paris主廚Julien Alvarez。Jonathan卓越、高超和創意十足的作品，為他贏得了許多烹飪界的讚譽，包括在 Cabosse d’Or Junior 比賽中奪冠。憑藉其專業的知識，以及對創新甜點的熱情，主廚Jonathan為香港瑰麗酒店帶來獨一無二的精緻糕點。

想查詢或體驗全新夏日下午茶，締造更多難忘回憶，請致電3891-8888或瀏覽網頁 https://www.rosewoodhotels.com/en/hong-kong/dining/

《完》

關於蝶苑 (The Butterfly Room)

蝶苑 (The Butterfly Room) 環境舒適雅致，於全日不同時段提供別緻的餐點和飲品，讓您在享受各式品味早餐、高雅午餐、精緻甜點、細膩可口的下午茶和餐前小酌時增添一絲怡人的優雅。

關於香港瑰麗酒店

香港瑰麗酒店坐落於維多利亞港海濱黃金地段的尖沙咀梳士巴利道前新世界中心大廈。極致奢華的香港瑰麗酒店將佔整棟摩天大廈中的43層，提供413間客房，成為聞名世界的地標性建築。酒店提供10個餐飲及酒廊選擇，休閒設施包括瑰麗酒店創立的全面身心健康概念Asaya。位於40樓的行政廊瑞閣 (Manor Club) 為賓客提供尊貴禮遇服務，品牌最具特色的府邸式風格會議及活動廳麗府 (The Pavilion)，亦可舉辦企業活動、會議及社交宴會。酒店還提供186間奢華瑰麗府邸 (Rosewood Residences)，為長期入住的瑰麗賓客提供尊享體驗，包括獨立休閒酒廊、室內游泳池及健身中心和其一系列尊貴服務和設施。

了解更多資料：https://www.rosewoodhotels.com/tc/hong-kong

聯繫我們：Facebook Instagram WeChat
@RosewoodHongKong #RosewoodHongKong

For high-resolution images, please click HERE or download at https://shorturl.at/tRkuY

<<30^th August, 2024– Hong Kong>> The Butterfly Room at Rosewood Hong Kong, helmed by Executive Pastry Chef Jonathan Soukdeo, debuts a fresh afternoon tea experience from this summer. Drawing inspiration from Japanese flavours with a modern twist, this seasonal afternoon tea ensures an experience that is as visually captivating as it is delicious.

Introducing the New Summer Afternoon Tea at The Butterfly Room

Guests can enjoy a delightful selection of sweet and savory delicacies priced at HK$568 per guest, which includes a choice of one Mariage Freres tea or coffee. For a truly indulgent experience, an optional tea pairing is available for an additional HK$150, or opt for a sparkling tea pairing for HK$230.

Expect an afternoon filled with sumptuous treats, from finger sandwiches served alongside a mini soup and freshly baked classic scones with homemade jams and clotted cream, to pre-desserts, plated desserts, and a tableside dessert trolley offering guest-selected treats like Truffle Chocolate, Palmier, and Marble Madeleine. Indulge in pre-desserts featuring Japanese honeydew melon with savoury miso ice cream in a unique parfait, followed by creamy pandan cremeux atop comforting young coconut koji rice pudding.

The experience continues with a procession of plated desserts inspired by Japanese ingredients and craftsmanship. Delight in the fruity layers of Strawberry Verbena Savoy Cake, the silky mouthfeel of Mango Mochi Cake, and the enchantingly crisp puff pastry layers of the Black Sesame Mille-Feuille. With each bite, guests are sure to be left craving for more. Additionally, The Butterfly Room’s beloved signature Butterfly Vanilla Flan also make an appearance in this exquisite summer afternoon tea experience.

About Jonathan Soukdeo, Executive Pastry Chef of Rosewood Hong Kong

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.

Experience the enchanting world of pastry with Chef Jonathan Soukdeo at Rosewood Hong Kong, where the sweetest memories are made. For more information and reservations, please contact 3891-8888 or visit https://www.rosewoodhotels.com/en/hong-kong/dining/

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ABOUT THE BUTTERFLY ROOM

An elegant all-day lounge inside Rosewood Hong Kong versatile for lunches, coffee, afternoon tea and drinks. The glamorous afternoon tea is a modern progression of refined savoury bites, sandwiches and warm scones followed by artful pastries and delicate confections.

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.

For more information: rosewoodhotels.com/hongkong

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@RosewoodHongKong #RosewoodHongKong

Open daily from 6pm onwards, the second floor of The Baker & The Bottleman serves hearty, ingredients-driven fare inspired by European flavours

For high resolution images, please click HERE or download from https://shorturl.at/79ODd

<<29^th August 2024 – Hong Kong>> Simon Rogan’s wine-focused restaurant concept on the second floor of The Baker & The Bottleman, proudly welcomes the expertise of two individuals with a shared history at Simon Rogan restaurants in the UK and Hong Kong. Head Chef Jake Bennett, recently appointed, introduces new seasonal dishes to the menu of hearty British fare, complemented by the meticulously curated wine program overseen by the return of new Operations Manager, Laudy Gibba-Smith.

Exuding simplicity, warmth, and comfort, the upstairs restaurant stands as a cozy neighbourhood dining destination for a quick and hearty meal. Operating seven days a week from 6pm onwards, The Baker & The Bottleman offers a relaxed dinner option spotlighting locally sourced ingredients and a touch of British flair.

All new Food Menu at The Baker & The Bottleman

The revamped dining experience now features an array of elevated British comfort dishes by Chef Jake, with highlights including the decadent Smashed Ratte Potato (HK$100) with bone marrow and bearnaise; the indulgent Crumpets with Smoked Eel, Horseradish and Lard (HK$200); and the flavorful Gnocchi (HK$180) with Jerusalem artichokes and ceps. Diners can savor the delicate flavors of the Red Snapper (HK$300) with roasted fennel and mussels; the succulent 14-Day Dry Aged Duck (HK$300) with ruby plum sauce and Hasselback potato; and the Pineapple Crueler with mascarpone and salted caramel. To cap off the meal, guests can enjoy the rich flavors of the Chocolate Fondant (HK$100) with clementine custard; or the classic Crème Brulee (HK$100) with mixed berry compote and vanilla diplomat.

All-new Wine Program at The Baker & The Bottleman

Laudy Gibba-Smith has curated an exceptional new wine program at The Baker & The Bottleman, featuring a selection of 85 to 90 bottles from 15 countries spanning both the Old and New World regions. With offerings from renowned wine-producing regions like France, Italy, Spain, and beyond, the program showcases a diverse range of wines catering to various palates. The wine range is priced affordably, with selections available from as low as HK$410 to a maximum of HK$2,000 per bottle. Notable favorites include the Garagisti Di Sorgono Cannonau from Sardinia and the Domaine de Lucey Les Monettes from France, enjoyed both by the bottle and by the glass. Laudy’s commitment to sustainability and a focus on unique, organic, and natural wines is evident in the thoughtfully curated wine list, refreshed at least once a month to offer guests a dynamic and intriguing selection.

Introducing new Head Chef Jake Bennett

Jake Bennett, Head Chef at Simon Rogan’s Hong Kong-based The Baker and the Bottleman, brings a wealth of experience and expertise in modern British cuisine, honed through his tenure at renowned Simon Rogan establishments in the UK. With a solid foundation as a Commis Chef at Rogan and Co. in 2016, his journey continued with notable roles such as Chef at Manchester House followed by Jr Sous Chef at 3 Michelin-starred L’Enclume. Jake’s culinary prowess is characterised by his adaptability and a keen eye for sourcing local produce to enhance dishes, creating a loyal following among diners.  At The Baker & the Bottleman, Jake’s innovative culinary vision and commitment to excellence shine through in every dish, reflecting his dedication to pushing boundaries and delighting customers with contemporary British fare.

Introducing new Operations Manager, Laudy Gibba-Smith

Laudy Gibba-Smith, embodying a true passion for hospitality, is the new Operations Manager at The Baker & The Bottleman. With a career marked by various pivotal roles in the industry, Laudy’s journey began as a Floor Supervisor at The Parkers Arms in the UK, before venturing into the world of modern fine dining, starting as a Commis Sommelier at Michelin-starred Northcote Manor. Laudy’s career trajectory saw her excel as a Junior Sommelier, Chef De Rang, and later as Head Waiter at Simon Rogan’s L’Enclume in Cartmel. She further expanded her horizons internationally, holding the position of Head Waiter at Roganic Hong Kong before assuming the role of Restaurant Manager at Aulis Hong Kong. Laudy’s career is distinguished by exceptional leadership, a dedication to customer service, and operational finesse, all contributing to an elevated dining experience at The Baker & The Bottleman.

For reservations or bookings at The Baker & The Bottleman, please contact +852 2386 8933 or book via website at HERE.

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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, coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton. The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.

The Baker & The Bottleman Shop Information

Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

Email: Hello@tbtb.hk

Facebook Page – www.facebook.com/TheBakerandTheBottleman

Instagram: @TheBakerandTheBottleman

Opening Hours – Open daily from 18:00 to 23:00pm