Please click here to download Tiffany Blue Box Café’s high resolution images

 (7^th August, 2026 – Hong Kong) — Following the highly anticipated opening of Tiffany & Co.’s Blue Box Café located at the House’s Lee Gardens store, the celebrated dining destination now introduces its new Sunday Brunch, launching on 9^th August, 2026.

Available every Sunday and priced at HK$658 + 10% per guest, the new Sunday brunch presents an entirely fresh culinary experience conceived by Chef Agustin Balbi and the Blue Box Café team. The menu features all-new dishes with the exception of the café’s much-loved Club Sandwich. It brings together luxurious seafood, refined comfort dishes and elegant desserts in a Sunday Brunch experience inspired by Tiffany & Co.’s signature spirit of celebration.

The brunch begins with a basket of freshly baked breads and croissants, followed by a classic Seafood Tower showcasing oysters with salsa fresca, king crab legs served with hollandaise sauce, crab salad with XO mayonnaise, seafood salad with sea urchin and deep-fried scallops finished with truffle. A trio of accompanying sauces, including seaweed hollandaise, chilli salsa and yuzu vinaigrette, allows guests to tailor each bite to their own taste.

Guests may select one main course from four distinctive new creations. Highlights include roasted chicken with mushrooms and rice casserole, fresh homemade egg tagliolini with crab and marinated lemon, luxurious Beef Rossini served with truffle and crispy potatoes (at an additional supplement of HK$280), alongside the signature Club Sandwich with smoked paprika fries.

Dessert concludes the experience with a choice of five contemporary creations, including Raspberry Vanilla Butter Sable Tart, Earl Grey Bergamot, Raspberry Yuzu Cake, New York Cheesecake and Tiramisu Sphere.

To complete the experience, elevate your brunch experience with a versatile menu of beverage options tailored to every palate. Guests seeking non-alcoholic refreshers can enjoy the Mocktail Sparkling Tea selection, featuring a savory Virgin Mary ($48) or a fragrant White Peach Bergamot Earl Grey ($58). For classic morning spirits, the Champagne + Cocktail tier offers cocktail favorites like the Bloody Mary and Garibaldi ($68), alongside champagne by the glass offerings including N. V. Champagne Drappier ($150) and Ruinart Blanc De Blanc ($200). Guests looking for a curated experience can complement their meal with a course-by-course Wine Pairing option, available as a standard pairing ($280) or an upgraded Premium Wine Pairing ($480), both providing one glass perfectly matched to each course (total of three glasses of wine pairing).

Designed as a leisurely weekend occasion, the Sunday Brunch reflects Chef Agustin Balbi’s ingredient-focused approach while embracing the elegance and craftsmanship synonymous with Tiffany & Co. Served within the iconic Tiffany Blue^® surroundings overlooking bustling Causeway Bay, the experience offers guests a fresh way to gather over exceptional food in one of Hong Kong’s most distinctive dining destinations.

Reservations are now open for all-day dining, lunch, Sunday brunch, afternoon tea and dinner.

<<ENDS>>

About Tiffany Blue Box Café:

The Tiffany Blue Box Café is an extension of Tiffany & Co.’s iconic world, where dining, design and culture come together. Inspired by the original concept introduced at The Landmark in New York, the café offers an all-day dining experience spanning breakfast, afternoon tea and a contemporary menu that reflects both global influences and its local context. Located within Tiffany & Co.’s flagship at Lee Garden Three in Hong Kong, the Blue Box Café is developed with culinary direction by Chef Agustin Balbi of Andō, alongside Head Chef Omar Agostini. The menu brings together refined, ingredient-driven dishes from signature breakfast plates to seafood-led mains and Tiffany’s signature sweets, set within a space defined by the House’s distinctive Tiffany Blue aesthetic.

About Tiffany & Co.:

Tiffany &  Co., founded in New York City in 1837 by Charles Lewis Tiffany, is a global luxury jeweler synonymous with elegance, innovative design, fine craftsmanship and creative excellence. With more than 300 retail stores worldwide and a workforce of more than 14,000 employees, Tiffany & Co. and its subsidiaries design, manufacture and market jewelry, watches and luxury accessories. Over 3,000 skilled artisans cut Tiffany diamonds and craft jewelry in the Company’s own workshops, realizing the brand’s commitment to superlative quality.

Tiffany & Co. has a long-standing commitment to conducting its business responsibly, sustaining the natural environment, prioritizing diversity, equity and inclusion, and positively impacting the communities in which it operates. To learn more about Tiffany & Co. and its commitment to sustainability, please visit tiffany.com.

About Chef Agustin Balbi of Andō

Chef Agustin Balbi, chef-founder of Andō, brings his distinctive culinary perspective to the Blue Box Café. Known for his precise, ingredient-driven style that blends Japanese and Spanish influences, Chef Balbi’s achievements include One Michelin Star, One Diamond in the Black Pearl Restaurant Guide, and Three Knives from The Best Chef Awards. Andō consistently ranks among the most acclaimed restaurants in Hong Kong and worldwide, appearing regularly on prestigious culinary lists and awards.

For the Blue Box Café, Balbi’s role is to shape a menu that reflects Tiffany & Co.’s focus on craftsmanship, quality ingredients and modern design. Working closely with the team, he develops dishes that refine familiar formats with a more focused, contemporary approach.

Contact Tiffany & Co. Blue Box Café:

Address: Shop G01–G10 & 101–109, G/F & 1/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong

Contact Number: (+852) 2506-3438

Opening Hours: Monday – Sunday, from 1100am – 900pm

Website: https://www.zh.tiffany.com/blue-box-cafe/hong-kong-en.html/

Booking Page: https://www.sevenrooms.com/experiences/thetiffanyblueboxcafe

Instagram: @tiffanyandco #TiffanyHK #TiffanyAndCo @Agux1988

香港：2026年9月2日及3日

新加坡：2026年9月15日及16日

請按此下載 Leela 及Labyrinth高解像度照片

<<2026年8月4日 – 香港>> 今年9月，香港LEELA 迎來新加坡米芝蓮一星餐廳 Labyrinth（「2026年亞洲50最佳餐廳」榜單第40位）—— 由此開啟主廚 Manav Tuli與主廚韓立光 （Han Li Guang）的首次聯袂合作。為期四天、橫跨香港與新加坡兩地的「Masala Meets Merlion」將探索兩座亞洲最具活力的餐飲文化之間的共同底蘊、歷史脈絡與風味連結。兩位主廚並非將印度與新加坡料理並置呈現，而是共同打造一份全新的聯乘餐單：每一道菜均由雙方攜手研發。

主廚Manav以現代視角重新詮釋印度各地區的飲食風格而著稱，而由韓主廚掌舵的Labyrinth，亦已逾十年致力重塑新加坡料理——透過轉化熟悉的本地美食，將其昇華成現代精緻的餐飲體驗。最終呈現的是一份同等汲取兩種料理傳統靈感的餐單：將新加坡一目了然的小販風味與印

度深厚的香料傳承交織融合。聯乘嚐味餐單價錢為每位HK$1,288+10%，僅於9月2日及3日在香港Leela供應，隨後於9月15日及16日移師新加坡。

印度與新加坡的交會之地

印度美食在新加坡廣受歡迎，正是該國豐富多元文化身份與活力歷史的最佳印證。印度烹飪傳統作為該國第三大族群的飲食代表，已透過獲聯合國教科文組織認可的新加坡小販文化，無縫融入日常生活。像是印度煎餅（roti prata）等餐桌主食，深受各族群共同喜愛。穿梭於數代之間，這份料理隨著在地東南亞口味持續動態演化，並因此孕育出如咖喱魚頭與印度風味馬來炒麵（Indian-style mee goreng）等具代表性的跨文化融合佳餚。如今，從小印度（Little India）的繁華歷史街區到社區夜市攤檔，印度美食既是親民日常的美味選擇，也是連結社群的重要社交橋樑；它生動展現了現代新加坡的多元文化成功交融。

餐單由兩位主廚合力打造。先以充滿趣味與巧思的方式，將人們熟悉的街頭小吃重新演繹——包括香料脆球配羅望子辣湯（Pani Puri Rasam）和脆炸甜薯（Crispy Sweet Potato Gunpowder Chaat）；隨後再延伸至更具野心的創作，將兩國的標誌性風味交織融合於同一道料理之中。

精選菜式包括：

• 白胡椒茴香羊腩排骨肉骨茶 （White Pepper & Fennel Lamb Belly & Rib Bak Kut Teh）—— 將新加坡深受喜愛的胡椒藥膳湯底，融入印度香料風味，帶來耳目一新的新演繹。
• 蔥香芝士印度煎餅配參巴咖喱大蝦夾餅（Sambal Balchao Prawn Taco on Scallion & Cheese Paratha）—— 以新加坡參巴醬意象相遇果阿風味Balchao香料，碰撞出層次鮮明的口感。
• 南洋咖啡烤豬肋骨（Kopi-O Glazed Tandoori Pork Ribs）—— 煙燻風味的烤豬肋骨，裹上新加坡標誌性的黑咖啡醬汁。
• 印度香料烤雞沙嗲配香料椰絲花生酸辣醬 （Chicken Tikka Satay with Spiced Kerisik-Peanut Chutney）—— 將東南亞最具辨識度的兩款烤製經典，巧妙合而為一。
• 新加坡辣椒蟹咖喱佐鬆軟印度漢堡（Singapore Chilli Crab Curry with Fluffy Bombay Pav）—— 新加坡國菜邂逅印度咖喱，並搭配現烤牛油麵包。
• 烤三黃雞印度香米飯土鍋（Tandoori Three Yellow Chicken Donabe Basmati Biryani）—— 為餐單的主角之一，致敬兩種文化共同珍視的香米烹飪傳統。

甜點則延續這場風味對話，以馬六甲椰糖雪糕印度紅豆冰（Gula Melaka Kulfi Falooda Ice Kachang）作序；最後以香料奶茶（Masala Chai）搭配牛油咖央多士（Kaya Toast）收尾——這份看似意外的搭配，卻把印度與新加坡兩個日常儀式感一同帶到餐桌上。

關於LABYRINTH

Labyrinth由主廚韓立光（Han Li Guang）於 2014 年創立，為新加坡最具代表性的餐廳之一。自2017年起，Labyrinth不僅榮獲米芝蓮一星殊榮，更連續五年躋身「亞洲50最佳餐廳」榜單。韓主廚汲取自身成長經驗與新加坡多元族群的飲食傳承，擅長將熟悉的小販美食轉化為構思精巧的現代佳餚，同時悉心保留這些美食背後承載的記憶與故事。如今，Labyrinth仍以時令食材、精煉技法及持續不斷的自我革新，延展其無國界新加坡料理的獨特風貌，並探索這座城市的飲食身份。

查詢或預訂，請按此瀏覽網頁。

<<完>>

關於LEELA

坐落於銅鑼灣利園三期的Leela為全新的餐飲目的地，展示充滿活力且多樣化的印度美食，為印度傳統美食注入創新元素。受到印度教思想的「Leela」（意為神的神聖遊戲或行為；意指宇宙多樣且不斷變動幻化的戲耍）概念啟發，Leela 不僅是一間餐廳，亦是一個烹飪遊樂場。於充滿遠見的總廚Manav Tuli的領導下，Leela將現代印度美食與可持續發展、創意和美妙的風味交織在一起。不論是誘人的街頭小吃以至精緻芳香的咖喱，Leela的每道菜式都講述一個故事，帶領客人踏上一趟非凡印度美食之旅。

LEELA 獎項和曾獲得的殊榮

• Tatler Best 2025 + 2026 – 香港20最佳餐廳
• 黑珍珠餐廳指南 – 一鑽榮譽
• 《南華早報》「100強餐桌」- 2024 + 2025 + 2026
• Eater – 香港38最佳餐廳
• Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong
• Foodie Forks Awards 2025 – 香港最佳印度餐廳
• Opinionated About Dining 2025 Top Restaurants of Asia 亞洲百大餐廳 – #239
• 《香港澳門米芝蓮指南2024 + 2025 + 2026》- 米芝蓮推薦餐廳
• A Foodie World – 最佳新餐廳2024
• 《南華早報》「100強餐桌2024」- 最佳新餐廳
• 《南華早報》「100強餐桌2024」- 年度最佳廚師
• 《Harper’s Bazaar》「BAZAAR Taste Elite 2024 + 2025 + 2026」榜單
• 《TATLER餐飲大獎》年度最佳廚師 – 2022年

香港LEELA聯絡資訊

地址：香港銅鑼灣新寧道1號利園三期301-310鋪

電話：+852 2882 5316

電郵：info@leela.hk

營業時間：

星期一 – 下午5時30分至晚上10時45分

星期二至星期日 – 中午12時至下午3時30分；下午5時30分至晚上10時45分

網頁：https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

Hong Kong: 2–3 September 2026
Singapore: 15–16 September 2026 

Please click here to download Leela + Labyrinth’s high resolution images

<<4^th August, 2026 – HONG KONG>> This September, Leela Hong Kong welcomes Singapore’s one-MICHELIN-starred Labyrinth (#40 on Asia’s 50 Best Restaurants 2026) for the very first collaboration between Chef Manav Tuli and Chef Han Li Guang.

Taking place over four days across Hong Kong and Singapore, “Masala Meets Merlion” explores the shared heritage, history and flavours that connect two of Asia’s most dynamic food cultures. Rather than presenting Indian and Singaporean cuisine side by side, the two chefs have created an entirely new menu together, with every dish developed collaboratively. Known for reinterpreting India’s regional cuisines through a contemporary lens, Chef Manav joins forces with Chef Han, whose acclaimed restaurant Labyrinth has spent more than a decade redefining Singaporean cuisine by transforming familiar local dishes into modern fine dining experiences. The result is a menu that draws equally from both culinary traditions, combining Singapore’s unmistakable hawker flavours with India’s rich spice heritage.

Priced at HK$1,288 + 10% per guest, the exclusive tasting menu will only be available at Leela Hong Kong on 2 and 3 September, before travelling to Singapore later that month.

WHERE INDIA MEETS SINGAPORE

The immense popularity of Indian cuisine in Singapore stands as a testament to the nation’s rich multicultural identity and vibrant history. Representing the country’s third-largest ethnic group, Indian culinary traditions have seamlessly integrated into Singapore’s daily life through its UNESCO-recognized hawker culture, where staples like roti prata are enjoyed across all ethnic communities. Over the generations, the cuisine has dynamically adapted to the local Southeast Asian palate, birthing iconic cross-cultural fusion dishes like fish head curry and Indian-style mee goreng. Today, from the bustling heritage streets of Little India to neighborhood night-stalls, Indian food serves as both an affordable staple and a vital social bridge, reflecting the successful mixing of cultures that defines modern Singapore.

The fully collaborative menu begins with playful interpretations of familiar street food, including Pani Puri Rasam and Crispy Sweet Potato Gunpowder Chaat, before moving into dishes that merge iconic flavours from both countries.

Highlights include:

• White Pepper & Fennel Lamb Belly & Rib Bak Kut Teh – Singapore’s beloved peppery herbal soup reimagined with Indian aromatics.
• Sambal Balchao Prawn Taco on Scallion & Cheese Paratha – bringing together Singaporean sambal with Goan-style balchao  spices.
• Kopi-O Glazed Tandoori Pork Ribs – smoky tandoori ribs finished with Singapore’s signature black coffee glaze.
• Chicken Tikka Satay with Spiced Kerisik-Peanut Chutney – combining two of Southeast Asia’s most recognisable grilled classics.
• Singapore Chilli Crab Curry with Fluffy Bombay Pav – where Singapore’s national dish meets an Indian curry and freshly baked buttered pav.
• Tandoori Three Yellow Chicken Donabe Basmati Biryani – a centrepiece dish celebrating fragrant rice traditions shared across both cultures.

Dessert continues the conversation with Gula Melaka Kulfi Falooda Ice Kachang, before concluding with Masala Chai served alongside Kaya Toast with Butter, an unexpected pairing that brings together two everyday rituals from India and Singapore.

ABOUT LABYRINTH

Founded by Chef Han Li Guang in 2014, Labyrinth has become one of Singapore’s defining restaurants, earning one MICHELIN Star since 2017 while holding a place on Asia’s 50 Best Restaurants for five consecutive years. Drawing inspiration from his upbringing and Singapore’s multicultural food heritage, Chef Han is known for transforming familiar hawker favourites into thoughtful contemporary dishes while preserving the memories and stories behind them. Today, Labyrinth continues to explore the country’s culinary identity through seasonal ingredients, refined techniques and constant reinvention for its borderless Singaporean cuisine.

For event reservations, please visit Leela’s website at HERE.

<<ENDS>>

ABOUT LEELA

Welcome to Leela, an extraordinary new dining destination where the vibrant flavours of India meet contemporary innovation. Derived from the Hindu concept of divine play, Leela is a culinary playground. Located inside Lee Garden Three and under the visionary leadership of Executive Chef Manav Tuli, Leela is on a mission to showcase the diverse regional cuisines of India in a way that blends tradition, creativity, and sustainability. From tantalizing street snacks to rich curries, each dish at Leela tells a story, inviting you to embark on a culinary journey like no other.

LEELA – RESTAURANT CURRENT AWARDS & PREVIOUS ACCOLADES

Tatler Best 2025 + 2026 – Top 20 Restaurants of Hong Kong

Black Pearl Restaurant Guide – One DIAMOND recognition

Top 100 Tables of Hong Kong – SCMP Top 100 Tables 2024 + 2025 + 2026

Eater – The 38 Best Hong Kong Restaurants

Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong

Foodie Forks Awards 2025 – Best Indian Restaurant in Hong Kong

Opinionated About Dining 2025 Top Restaurants of Asia – #239 (NEW)

MICHELIN Guide Hong Kong Macau 2024 + 2025 + 2026 – Recommended Restaurant

A Foodie World – Best New Restaurant 2024

Best New Restaurant – SCMP Top 100 Tables 2024

Chef of the Year – SCMP Top 100 Tables 2024

Bazaar Elite Taste 2024 + 2025 + 2026 – Harpers Bazaar Hong Kong

Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022

CONTACT LEELA HONG KONG

Address: Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong

Contact Number: +852 2882 5316

Email: info@leela.hk

Opening Hours

Monday – 5:30pm — 10:45pm

Tuesday — Sunday – 12pm — 3:30pm & 5:30pm — 10:45pm

Website: https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

CONTACT LEELA MACAU

Address: Seated Restaurants Zone, Gourmet Pavilion, Wynn Palace, Avenida da Nave, Desportiva, Cotai, Macau

Contact Number: +853 8889 3660

Email: info@leela.hk

Opening Hours – Daily 11am-11pm

Website: https://www.wynnresortsmacau.com/en/wynn-palace/dining/leela

Instagram: @leela.hkg @chef_manav_tuli

Chefs Agustin Balbi and Kim Hock Su present a one-of-a-kind collaboration menu, bringing together the flavours, stories and terroirs of Japan, Spain and Penang

Please click here to download high resolution images of Ando + Restaurant Au Jardin

[31^st July 2026 – Hong Kong] One MICHELIN-starred ANDŌ by Chef Agustin Balbi announces its first-ever collaboration with Malaysia’s acclaimed one MICHELIN-starred Restaurant Au Jardin (#39 on Asia’s 50 Best Restaurants 2026). The partnership welcomes Chef Kim Hock Su to Hong Kong for an exclusive two-night dining experience on 26 and 27 August, before the collaboration travels to Penang for a final dinner at Au Jardin on 10 September. More than just a typical restaurant collaboration, this event is part of ANDŌ’s exclusive series of regional gatherings celebrating the evolution and highly anticipated reopening of the new restaurant.

This collaboration marks the first time the two restaurants have cooked together, uniting two culinary visionaries whose concepts are deeply shaped by identity, memory, and place. Having first met years ago on a Krug Champagne trip in Sweden, the two chefs have reunited to create this special dining experience. Chef Agustin’s signature style brilliantly reflects his Argentine and Spanish heritage, interpreted through the precision and philosophy of Japanese cuisine. Meanwhile, Chef Kim Hock has emerged as one of Malaysia’s most celebrated culinary voices, artfully expressing the flavors of Penang through refined French technique and an unwavering commitment to local producers and indigenous ingredients.

Available exclusively for dinner, the collaborative tasting menu is priced at HK$2,588 +10% per guest in Hong Kong, offering guests a rare opportunity to experience the creative dialogue between two of Asia’s most exciting MICHELIN-starred restaurants in a single evening.

Two Chefs, One Shared Philosophy

Despite coming from opposite ends of Asia, both chefs share a remarkably similar philosophy: cuisine should tell the story of where you come from.

For Chef Agustin, every menu at ANDŌ reflects a lifetime spent between cultures – drawing from his Latin heritage while embracing the discipline, seasonality and craftsmanship he discovered during years working in Japan. The result is a cuisine that defies borders while remaining deeply personal.

Chef Kim Hock, meanwhile, has become synonymous with Penang’s contemporary culinary renaissance. Since opening Restaurant Au Jardin in 2018, he has championed Malaysia’s terroir through his philosophy of “La Cuisine Naturelle“, working closely with local farmers, fishermen and artisans to transform indigenous ingredients into elegant contemporary French cuisine. In 2023, Au Jardin became one of only four restaurants awarded a MICHELIN Star in Malaysia’s inaugural guide, while Chef Kim Hock was recognised as the country’s youngest chef to receive the distinction.

“Although our culinary backgrounds are very different, Kim Hock and I share many of the same values. We both believe the best dishes begin with respect for the ingredient and for the people who produce it. This collaboration is less about combining cuisines, and more about discovering the common language that exists between our philosophies,” says Chef Agustin Balbi.

“I’ve long admired Chef Agustin’s ability to tell his own story through food. Bringing Au Jardin to Hong Kong allows us to exchange ideas, ingredients and perspectives while introducing our interpretation of Penang’s culinary identity to a new audience. I’m excited to create something that neither of us could achieve alone,” says Chef Kim Hock Su.

An Eight-Course Dialogue Between Hong Kong and Penang

Created exclusively for the collaboration, the eight-course tasting menu sees Chef Agustin Balbi and Chef Kim Hock Su interpret each other’s culinary philosophies through a seamless progression of dishes that move between Japanese precision, Spanish warmth, French technique and Malaysian terroir.

The evening begins with playful snacks including Our Fish & Chips with Szechuan Pepper Emulsion and Brown Butter, Nori & Uni, before moving into elegant seafood-led starters such as Heirloom Beetroot with Almond Milk, EVOO, Horseradish and Scallop Tartare, alongside Tuna with Capers, Red Onion and Umami Emulsion Espuma. Freshly baked Thosai Bread served with chutney butter offers a nod to Malaysia’s multicultural culinary heritage while bridging the meal’s opening acts.

For the main courses, the chefs continue their conversation with Amadai à la Plancha accompanied by saffron, seaweed and fennel, followed by an inventive rice course of Mussels with Yi-O Rice and Prawn Noodle Broth, bringing together Japanese ingredients with flavours rooted in Penang.

Dessert concludes on a refreshing note with Tomatoes, Strawberries & Jasmine, before a richer finale of Mascarpone, Chocolate & Coffee. Petit fours featuring a Mate Tea Catalana Tart and Fermented Tofu Financier provide one final glimpse into the chefs’ shared appreciation for balancing familiar flavours with unexpected creativity.

About Restaurant Au Jardin

Located within a restored warehouse in the heart of George Town, Penang, Restaurant Au Jardin has established itself as one of Southeast Asia’s leading fine dining destinations. The intimate 40-seat restaurant presents contemporary French cuisine grounded in Malaysian terroir, where hyper-seasonal local ingredients are elevated through classical technique and meticulous craftsmanship.

Led by Chef Kim Hock Su, Au Jardin has earned widespread international recognition, including one MICHELIN Star, Restaurant of the Year by Tatler Malaysia, Chef of the Year honours from both Tatler Dining and BURO Malaysia, and a debut on Asia’s 50 Best Restaurants 2026 as no.36 and The Best Restaurant in Malaysia. The restaurant continues to champion sustainable sourcing while showcasing the extraordinary diversity of Penang’s culinary landscape.

ANDŌ × Restaurant Au Jardin

Hong Kong

Dates: 26–27 August 2026 (Dinner Only)

Venue: ANDŌ, Hong Kong

Price: HK$2,588 +10% per guest

Penang

Date: 10 September 2026 (Dinner Only)

Venue: Restaurant Au Jardin

For reservations, please contact the ANDŌ reservations team or book online.

<<ENDS>>

ABOUT ANDŌ

One MICHELIN-starred Andō is Argentine Chef Agustin Ferrando Balbi’s first restaurant, launched in partnership with JIA group since July 2020. Defying labels and bending genres, Andō’s modern tasting menus are a translation of Agustin’s own unorthodox journey onto the plate, one that nods at his ancestral roots in Italy and Spain, while gazing at the lands that shaped his craft – the USA and Japan.

Address: 1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong
Website – www.andohk.com

Instagram: @ando.hkg @agux1988 @carlito.gorgor

AWARDS AND ACCOLADES – ANDŌ

* One MICHELIN Star – MICHELIN Guide Hong Kong Macau 2021-2026

* #41 – Asia’s 50 Best Restaurants 2025

* #27 – OAD 2025 Top Asian Restaurants

* Top 20 Restaurants of Hong Kong – Tatler Dining Asia 2021-2026

* Restaurant of the Year – Tatler Dining 2024

* Best Sommelier – Tatler Dining 2024

* One Diamond Award – Black Pearl Restaurant Guide 2023 + 2024 + 2025 + 2026

* Marca Pais Cultural Ambassador Award by Government of Argentina Ambassador of More Good Charity

* Bazaar Taste Elite – Harper’s Bazaar 2024 + 2025 + 2026

* Top 100 Restaurants of Asia – Tatler Asia Best of Asia

* Two Knives Award – Best Chef Awards 2024

* Top 30 Restaurants of Hong Kong – Travel & Leisure Asia 2023 + 2024 + 2025

* Best Sommelier (Carlito Chiu) – MICHELIN Guide Hong Kong Macau 2025

* Platinum Award – Trip.Gourmet 2026 The Global Selection of Restaurant

* Best Sommelier (Carlito Chiu) – Tatler Best 2025

* Three Knives Award – Best Chef Awards 2025

* Best Sommelier – Harpers Bazaar Hong Kong 2026

ABOUT JIA GROUP

JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 10 venues in Hong Kong, ful list of the restaurants and bars could be found on JIA’s website here.

www.jiagroup.co

香港米芝蓮一星粵菜食府以極具收藏價值的月餅禮盒、節日禮盒以及中秋限定八道菜套餐與客人共慶佳節；同時慶祝再度躋身《Tatler Best》2026年「最佳20餐廳」榜單

請按此下載都爹利會館高解像度圖片

《2026年7月29日，香港》 自榮登《Tatler Best》2026年「最佳20餐廳」榜單後，米芝蓮一星粵菜食府都爹利會館隨即推出一系列兼具設計美學與收藏價值的中秋禮贈與節日限定套餐，迎接中秋佳節。秉承對精湛工藝、現代設計與粵式傳統的推崇，餐廳以「光綻成花 (Blooming in Light)」為創意主題，將匠心獨運的禮贈佳品與精緻考究的美饌完美融合，共慶中秋佳節。 都爹利會館的月餅禮盒系列由香港著名設計師洪駿業操刀設計，以「光綻成花」為創作靈感，運用現代工藝重新演繹了傳統的東方花卉圖案。禮盒系列包括都爹利皇牌流心奶黃月餅禮盒、都爹利限量版LED燈籠流心奶黃月餅禮盒，以及奢華的都爹利中秋至尊套裝禮盒。每一款禮品均匠心打造，無論是節日饋贈、親友團聚還是企業慶典，皆為理想之選。

每一份禮品都彰顯了都爹利會館標誌性的風格 – 融合粵式傳統、精湛工藝與現代美學；它們不僅承載著中秋佳節的溫情、慷慨與精神內涵，更是一份超越節日時限、值得長久珍藏的紀念。

融匯東方匠心的珍藏級禮盒

都爹利皇牌流心奶黃月餅禮盒 (HK$468) 將傳統中式設計的雋永美學，昇華為一件極具現代感的珍藏佳作。禮盒的設計以年度創作概念「光綻成花」為靈感，重新演繹東方花枝紋樣。禮盒取材自中國傳統的如意花窗輪廓，流暢曲線寓意圓滿祥和；香檳金金屬質感配合細膩浮雕工藝，層層鋪展豐富紋理。花蕊運用立體鑽石燙金工藝，隨光折射出宛如繁星般的璀璨光澤，使靜止的紋樣綻放生命力。這不僅是一份中秋贈禮，更是一件融合東方文化與當代工藝的收藏之作，將光影與祝福凝聚於方寸之間。

皇牌流心奶黃月餅禮盒一盒六件，以其精緻的餅皮酥香和流心奶黃餡而備受喜愛。禮盒每盒價錢為HK$468。由即日至8月31日，可享早鳥優惠：訂購1-99盒，每盒HK$438；訂購100盒或以上，每盒HK$418。

限量版LED燈籠流心奶皇月餅禮盒

都爹利會館特別推出限量版LED燈籠流心奶皇月餅禮盒 (HK$768)，發亮的LED燈籠充滿玩味，倍添節日氣氛。 禮盒亦以年度創作概念「光綻成花」為靈感。燈籠以簡潔純粹的幾何造型結合香檳金光澤，東方花枝紋樣透過浮雕與立體鑽石燙金細緻鋪展；星光形鏤空散落其間，當燈光亮起，點點星光自燈身流瀉而出，花影亦隨光悄然綻放。提起這盞燈籠，宛如將月色收藏於手中，在光影流轉之間，感受中秋的詩意與團圓之美。

禮盒內有流心奶黃月餅八件，設計精美，既是節日佳品，亦可作為優雅的裝飾擺設珍藏。限量版LED燈籠禮盒價錢為HK$768；於2026年8月31日前訂購 20 盒或以上，可享優惠價HK$728一盒。

都爹利中秋至尊套裝禮盒

都爹利中秋至尊套裝禮盒 (HK$2,588) 薈萃粵式頂級佳餚與節日珍品，盡顯匠心之選。這份奢華雅緻的佳禮，滿載溫暖、謝意與團圓喜悅，為摯愛親朋與尊貴夥伴留下難忘印象。禮盒精選多款手工禮品，包括:

• 皇牌流心奶黃月餅禮盒 (6件)
• 十二頭南非溏心鮑魚 (2隻)
• 香脆合桃酥
• 都爹利秘製X.O.醬
• `R` de Ruinart Reims, Champagne, France N.V.
• 都爹利會館 x 福茗堂雲南普洱 (24個)

禮盒經過精心甄選，匯集多款粵式美食佳品，旨在傳遞謝意與慷慨心意，並彰顯團聚的美好情懷。 都爹利中秋至尊套裝禮盒價錢為HK$2,588；於2026年8月31日前訂購，可享優惠價HK$2,488。

訂購及換領日期詳情

都爹利會館中秋月餅禮盒及套裝禮盒現已接受預訂，訂購期至2026年9月23日，早鳥優惠期至2026年8月31日。客人可於2026年9月1日至24日前往中環都爹利會館領取月餅及禮盒，亦可透過都爹利會館網店購買（最後訂購日期為2026年9月22日）。凡消費滿HK$4,000或以上，即可享免費送貨至一個地址的服務（離島及香港國際機場除外）；若消費低於HK$4,000，送貨服務收費為每個地址HK$350（服務範圍涵蓋香港島、九龍及新界）。

預訂都爹利會館的滋味月餅禮盒系列，請瀏覽都爹利會館網店或與餐廳直接聯絡。如需大量訂購，請透過 WhatsApp（+852 5503 2682）或發送電子郵件至 reservations@duddells.co。

都爹利會館八道菜中秋盛宴

今個中秋，都爹利會館於2026年9月24日至27日特別呈獻由行政總廚陳佑良精心設計的八道菜中秋套餐，誠邀客人以味覺之美與團圓儀式感共度佳節。套餐價錢為每位HK$1,688 (最少兩位起)，陳師傅以精湛技藝演繹節日粵式佳餚，並選用頂級時令食材，呈現傳統與現代交融的細膩美味。 客人將可品嚐多款節日招牌菜式，包括經典粵菜香煎生拆花蟹肉琵琶燕及芝士牛油焗澳洲龍蝦伊麵。此外，另有六道為中秋佳節精心構思的菜餚。八道菜中秋盛宴特別為親友團聚、私密慶祝及節日歡聚而設，讓客人以優雅的方式，共同慶祝中國農曆中最受珍視的節日之一。

《完》

關於都爹利會館

香港米芝蓮一星食府都爹利會館，是一所集藝術與粵菜文化於一身的頂級社交場所。都爹利會館自2013年起紮根於中環歷史悠久的都爹利街，並剛完成為期一個月的革新工程。煥然一新的空間由世界著名設計André Fu Studio操刀設計，以優雅格調迎接顧客。行政主廚陳佑良師傅為顧客呈獻全新餐飲體驗，配上由飲品經理Mario Calderone精心調配的全新特色雞尾酒系列。全新的都爹利會館亦將擴展至兩層，並新增「都爹利樓上樓」，以迎合資深食客及新一代賓客的不同需求。

都爹利會館的設計旨在營造賓客走進一位傑出藝術收藏家府邸的氛圍，其宅邸內更坐擁一支米芝蓮星級的廚藝團隊。都爹利會館歡迎所有愛好藝術的人士，並全年舉辦世界級的展覽、講座及其他活動。開業十二年以來，都爹利會館已奠定其香港標誌性品牌的地位，持續獲得《Business Traveller》、《The New York Times》、《Financial Times》和《Forbes》等國際頂尖媒體的報導。

關於佳民集團 (JIA Group)

佳民集團由企業家 Yenn Wong 黃佩茵在 2004 年創辦，帶來一系列國際化而正宗的餐飲場所，風格及內涵並重，於香港及國際獲獎無數，帶領餐廳潮流。集團在香港有超過10間餐廳及酒吧，完整名單可按此查閱。

都爹利會館餐廳資料:

地址: 中環都爹利街一號三樓及四樓

電話: +852 2525 9191

電郵: info@duddells.co

網頁: www.duddells.co

社交媒體：@duddellshk @jiagroup

於平日到訪PMQ元創方，享受Sip & Social品酒之夜、現場音樂表演、全新午市及晚市餐單，以及時令烤肉卷餅之夜

請按此下載 Louise及 La Terrace by Louise高解像度相片

[2026年7月28日，香港] 今季，位於中環鴨巴甸街PMQ元創方米芝蓮一星Louise 旗下的的法式小酒館 La Terrace by Louise 將推出一系列精心策劃的每週餐飲體驗 — 無論是悠閒的晚間小酌、輕鬆的午餐時光，亦或是與摯友的歡聚時刻，客人均可於 La Terrace by Louise放慢步伐，體驗各具風情的休閒法式餐飲。從精選特惠美酒與現場音樂演出，到全新高性價比晚餐餐單，以及期間限定的「烤肉卷餅配美酒之夜」（Kebab & Wine Nights），每一天都為客人重返這間充滿活力的社區小酒館增添理由。

在主廚Loïc Portalier的帶領下，La Terrace by Louise致力於在輕鬆愜意的社區氛圍中呈現親切隨性的法式佳餚，並將時令美饌與精選佳釀完美配搭，同時以輕鬆自在的節奏，讓每一餐都更舒適、更令人期待。

「Sip & Social」 暢飲歡樂時光

7月至9月 – 每週一及週二

以「Sip & Social」開啟一週的輕鬆步伐。新任首席侍酒師 Titouan Jounier精心挑選一系列輪換供應的佳釀，每瓶售價 HK$450。凡惠顧首瓶葡萄酒，每桌可獲贈一份適合多人分享的精選冷肉盤；無論是下班後與好友小聚，或是與法式風味小食及美酒度過悠閒夜晚，La Terrace by Louise都是理想之選。按此預訂。

「Soulful Live Acoustic Wednesdays」現場音樂演出

每週三 | 晚上6時45分至晚上10時

每逢週三晚間，Louise 酒吧以「Soulful Live Acoustic Wednesdays」現場音樂表演點亮氛圍：現場樂隊傾情演繹騷動心靈的樂曲，為餐廳注入動人而舒緩的節奏。當晚提供單點及套餐餐單。 客人既可品嚐Louise招牌雞尾酒、精選佳釀及佐酒小食，又可沉浸在輕鬆愜意的氛圍之中，令平日的小酌變得更值得期待、也更令人流連忘返。按此預訂。

La Terrace by Louise 週四及週五午市套餐

每位HK$428

La Terrace by Louise的午市套餐僅於週四及週五中午12時至下午 3時供應，專為悠閒午後、商務午餐及好友聚會而設。 三道菜套餐包括前菜、餐廳招牌菜式香烤本地三黃雞（半隻）及甜點，將經典法式風味融入輕鬆的小酒館節奏。按此預訂。

La Terrace by Louise 全新每日晚市套餐

每位HK$588

除每週活動之外，La Terrace by Louise同步推出全新四道菜晚市套餐，於呈現多款餐廳招牌美食的同時，亦以更具吸引力的價錢提供卓越餐飲體驗。客人可自選一款前菜，選擇包括法式凍肉酥皮批、馬鈴薯與 Baenki 魚子醬「千層酥」，或黃鰭吞拿魚；主菜選擇豐富，包括澳洲黑安格斯肉眼、蘇格蘭野生三文魚，以及適合二人分享的招牌烤黃油雞。甜點方面，客人可選擇阿瑪菲霜凍檸檬、焦糖蘋果撻或經典的巴黎布雷斯特泡芙。

全新的晚市套餐展現La Terrace by Louise獨有的親切待客之道，無論是平日休閒聚餐、浪漫約會或節日慶祝，均是理想之選。

烤肉卷餅與美酒之夜 (Kebab & Wine Nights)

8月20日 | 10月8日 | 12月17日（晚上6時起）

「烤肉卷餅與美酒之夜」今年再度回歸，延續 5 月 28 日首發大受歡迎的熱潮：當晚吸引 超過 250 位客人到訪。活動共設三晚，每位價錢為 HK$208。 「烤肉卷餅與美酒之夜」餐單將呈獻Louise的招牌烤雞肉卷餅，搭配白醬、哈里薩辣醬、沙律、蕃茄及洋蔥；並附香脆薯條，配三款醬汁可作選擇：哈里薩辣醬、蒜香白醬或阿爾及利亞醬。最後，以清新甜品椰子雪糕及青檸雪葩佐以羅勒薄荷糖漿及焦糖堅果作結。

此外，當晚亦會提供多款精選杯裝及瓶裝佳釀，酒單精選自備受推崇的勃根地酒莊製作，包括 Jérémy Arnaud 與 Bachelet-Monnot 等。

如需預訂或了解更多關於La Terrace by Louise的詳情，請按此瀏覽網站。

<<完>>

關於LOUISE及LA TERRACE BY LOUISE

餐廳位於香港元創方（PMQ）的兩層高歷史古蹟內，被花園圍繞，是佳民集團創辦人黃佩茵（Yenn Wong）及大廚 Julien Royer 二人的「心血結晶」。大廚 Royer 在新加坡的餐廳 Odette得到米芝蓮三星榮譽，亦於 2019 年及2020年被選為「亞洲 50 大餐廳」的榜首餐廳。得獎建築師傅厚民 （André Fu）把把兩層高的歷史建築改造成別緻舒適的空間，帶來時尚家居感覺。賓客可在下層全新揭幕的La Terrace by Louise享受美味休閒餐飲。或移步至上層餐廳品嚐精緻的米芝蓮美食。

La Terrace by Louise為米芝蓮一星餐廳Louise之全新附屬餐飲概念，由行政主廚Loïc Portalier領航。La Terrace by Louise以優質的時令食材融合法式烹飪技藝，讓客人於品味法式經典美食的同時，也能享受輕鬆愜意的用餐體驗。不論是想在下班後淺酌放鬆，還是與朋友相聚，客人都可以沉醉於La Terrace by Louise的豪華優雅酒廊或戶外庭園的愜意氛圍中，品味迷人的法式風味。

獎項和殊榮

• Tatler Best 2026 – Best Rising Star – 主廚Loic Portalier
• Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong
• 《Harper’s Bazaar》「BAZAAR Taste Elite 2026」– 最佳早午餐 – Louise
• Travel & Leisure Asia 2025 – 香港最佳餐廳
• Prestige Hong Kong – 40 Under 40 Award – 主廚Loic Portalier
• Tatler Best 2025 – Tatler Best 推薦餐廳
• A Foodie World – 最佳法國餐廳 – Louise
• 《南華早報》「100強餐桌2025+2026」– Louise
• 《Harper’s Bazaar》「BAZAAR Taste Elite 2025」- 「Bazaar Taste 2025 Young Rising Star」- 主廚Loïc Portalier
• 《Harper’s Bazaar》「BAZAAR Taste Elite 2025」- 香港30最佳餐廳 – Louise
• 《香港澳門米芝蓮指南2024+2025+2026》- 米芝蓮一星
• 50 Best Discovery – Louise

餐廳聯絡 – LOUISE + LA TERRACE BY LOUISE

地址: 香港中環鴨巴甸街35號PMQ元創方

營業時間: 按此

WhatsApp: +852 5722 3269

電郵: info@louise.hk

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

Sip & Social Wine Nights, Soulful Live Music, New Set Lunch + Dinner Menus and Seasonal Kebab Evenings Bring New Reasons to Visit PMQ Throughout the Week

Please click HERE to download La Terrace by Louise’s high resolution images

[27^th July 2026 – Hong Kong] This season, Louise’s La Terrace by Louise invites guests to settle into a new rhythm with a curated line-up of weekly dining experiences designed for lingering evenings, relaxed lunches and convivial gatherings. From specially priced wines and live acoustic performances to a new value-driven dinner menu and limited Kebab & Wine Nights, each day offers a different reason to return to the casual French bistro nestled inside PMQ. Led by Executive Chef Loïc Portalier, La Terrace by Louise continues to celebrate casual and approachable French cooking in a lively, neighbourhood setting, pairing seasonal dishes with carefully selected wines and an easy-going atmosphere.

Sip & Social

Every Monday & Tuesday | July to September

Ease into the week with Sip & Social, where a rotating selection of handpicked wines by newly joined Head Sommelier Titouan Jounier, is available for HK$450 per bottle. Every first bottle ordered receives a complimentary charcuterie board to share (one per table), making it the perfect excuse to gather with friends after work or enjoy an unhurried evening over French bites and wine. Book HERE.

Soulful Live Acoustic Wednesdays

Every Wednesday | 6:45pm – 10pm

Wednesday evenings come alive with Soulful Live Acoustic Wednesdays, as a live band fills Louise Bar with an intimate soundtrack of soulful acoustic music. A la carte and set menus are available during the evening. Guests can enjoy Louise’s signature cocktails, wines and bar snacks while soaking in the relaxed atmosphere, transforming midweek drinks into an evening worth lingering over. Book HERE.

Thursday & Friday Set Lunch at La Terrace by Louise

HK$428 per guest

Available exclusively on Thursdays and Fridays from 12pm to 3pm, La Terrace by Louise’s Set Lunch is designed for leisurely afternoons, business lunches and catch-ups with friends. The three-course menu features a starter, the restaurant’s signature Half Roasted Yellow Chicken, and a dessert to finish on a sweet note, bringing together classic French flavours in a relaxed bistro setting. Book HERE.

New Daily Set Dinner at La Terrace by Louise

HK$588 per guest

Launching alongside the weekly programme is La Terrace’s new four-course Set Dinner, offering guests exceptional value while highlighting some of the restaurant’s signature dishes.

Guests may choose from a selection of starters including Pâté en Croûte, Potato & “Baenki” Caviar “Millefeuille”, or Yellow Tuna, before moving on to mains such as Australian Black Angus Ribeye, Scottish Wild Salmon, or the signature Half Roasted Yellow Chicken for sharing. Desserts include Amalfi Lemon Givré, Caramelised Apple “Tarte Tatin”, or the classic Paris Brest. The set dinner is designed to showcase the warmth and generosity that define La Terrace by Louise, making it equally suited to casual weekday dinners, date nights or celebrations.

Kebab & Wine Nights

20 August | 8 October | 17 December from 6pm

Back by popular demand for three evenings this year, Kebab & Wine Nights follows a massive launch on 28^th May that drew over 250 guests at the restaurant. Priced at HK$208 per guest, the menu features Louise’s succulent Chicken Kebab served with sauce blanche, harissa, salad, tomatoes and onions, accompanied by fries with a choice of harissa, garlic white or algerienne sauce. To finish, guests can enjoy a refreshing Coconut Soft Serve & Lime Sorbet topped with basil and mint syrup and caramelised nuts. A curated selection of wines from acclaimed Burgundy producers, including Jérémy Arnaud and Bachelet-Monnot, will also be available by the glass and bottle throughout the evening.

For reservations or more details on La Terrace by Louise’s offerings, please visit website here.

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ABOUT LOUISE AND LA TERRACE BY LOUISE

Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 and 2020 with his three-MICHELIN starred Singapore restaurant Odette. Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining and drinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.

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

RESTAURANT AWARDS AND ACCOLADES – LOUISE

Tatler Best 2026 – Best Rising Star – Chef Loic Portalier

Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong

Harpers Bazaar Hong Kong – Bazaar Elite Taste 2026 – Best Brunch – Louise

Travel & Leisure Asia 2025– Top Restaurants of Hong Kong

Prestige Hong Kong – 40 Under 40 Award – Chef Loic Portalier

Tatler Best 2025 – Tatler Best Recommended Restaurant

A Foodie World – Best French Restaurant – Louise

SCMP Top 100 Tables 2025 + 2026 – Louise

Harpers Bazaar – Bazaar Elite Taste 2025 – Young Rising Star – Chef Loic Portalier

Harpers Bazaar – Bazaar Elite Taste 2025 – Top 30 Restaurants of Hong Kong – Louise

MICHELIN Guide Hong Kong Macau 2024 + 2025 +2026 – One MICHELIN Star

50 Best Discovery – Louise

RESTAURANT INFORMATION – LOUISE + LA TERRACE BY LOUISE

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

Opening Hours – Here

Whatsapp – +852 5722 3269

Email –info@louise.hk

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

Hong Kong’s One MICHELIN-starred Cantonese destination celebrates the Mid-Autumn Festival with collectible mooncake gift boxes, an exclusive festive hamper and a limited-time eight-course Mid-Autumn Set Menu, while marking its return to the Tatler Best 2026 Top 20 Restaurants in Hong Kong.

Please click here to download Duddells high resolution images

<<24^th July, 2026 – Hong Kong>> Fresh from its return to the Tatler Best 2026 Top 20 Restaurants of Hong Kong, One MICHELIN-starred Duddell’s welcomes the Mid-Autumn Festival with its 2026 festive programme, featuring a collectible mooncake collection alongside an exclusive limited-time Mid-Autumn Set Menu. Celebrating craftsmanship, contemporary design and Cantonese tradition, the season brings together thoughtful gifting and refined dining under this year’s creative theme, “Blooming in Light.”

Designed by acclaimed Hong Kong designer Hong Chong Ip, this year’s collection centres around the creative concept “Blooming in Light,” reimagining traditional Oriental floral motifs through modern craftsmanship. The collection comprises the Signature Gift Box with Duddell’s acclaimed lava custard mooncakes, the Limited Edition LED Lantern Gift Box, and the luxurious Mid-Autumn Premium Gift Hamper, each thoughtfully created for festive gifting, family reunions and corporate celebrations.

Reflecting Duddell’s signature blend of Cantonese heritage, refined craftsmanship and contemporary aesthetics, each gift embodies the warmth, generosity and spirit of Mid-Autumn, while also serving as a lasting keepsake beyond the festive season.

A Collectible Signature Gift Box Inspired by Oriental Craftsmanship

The 2026 Duddell’s Signature Gift Box (HK$468) transforms the timeless beauty of traditional Chinese design into a contemporary collector’s piece.

Inspired by this year’s theme, “Blooming in Light,” the gift box echoes the graceful silhouette of the classic Chinese Ruyi lattice window, with flowing curves symbolising harmony, prosperity and reunion. Finished in champagne-gold metallic with intricate embossed detailing, delicate Oriental floral motifs unfold across the surface, while three-dimensional foil-stamped blossoms shimmer under changing light, reminiscent of stars illuminating the evening sky. Inside are six of Duddell’s signature lava custard mooncakes, renowned for their delicate pastry and rich molten custard filling.

Available at HK$468, the Signature Gift Box is also offered at an early bird price of HK$438 per box, or HK$418 per box for orders of 100 boxes or more until 31 August 2026.

Limited Edition LED Lantern Gift Box

For those seeking a truly memorable Mid-Autumn gift, Duddell’s also introduces its Limited Edition LED Lantern Gift Box (HK$768), available in limited quantities.

Continuing the “Blooming in Light” concept, the lantern combines minimalist geometric forms with champagne-gold finishes and finely embossed floral patterns. Star-shaped cut-outs allow warm light to spill through the lantern, casting delicate floral shadows that evoke the poetry of moonlit Mid-Autumn evenings. The lantern contains eight signature lava custard mooncakes and is designed to be enjoyed long after the festivities as an elegant decorative keepsake. Priced at HK$768, the Limited Edition LED Lantern Gift Box is available at an early bird price of HK$728 per box with purchases of 20 boxes or more until 31 August 2026.

Duddell’s Mid-Autumn Premium Gift Hamper

For clients, loved ones and festive entertaining, Duddell’s presents its Mid-Autumn Premium Gift Hamper (HK$2,588), bringing together some of the restaurant’s most celebrated gourmet products alongside festive delicacies.

The hamper includes:

• Signature Gift Box with Lava Custard Mooncakes (6 pcs)
• Braised South African 12-Head Abalone (2 pcs)
• Homemade Walnut Cookies
• Duddell’s Signature X.O. Sauce
• R de Ruinart Champagne, Reims, France N.V.
• Duddell’s x Fook Ming Tong Yunnan Pu’er Tea (24 pcs)

Thoughtfully curated, the hamper is designed to express appreciation, generosity and the spirit of reunion through a selection of Cantonese culinary favourites. Priced at HK$2,588, the Premium Gift Hamper is available at an early bird price of HK$2,488 until 31 August 2026.

Ordering, Delivery & Collection

The 2026 Duddell’s Mid-Autumn Collection is available for ordering from now until 23 September 2026, with early bird pricing available until 31 August 2026. Mooncakes and hampers may be collected between 1 and 24 September 2026 at Duddell’s Central, or purchased via Duddell’s’ online store (last order on 22 September 2026). Complimentary delivery to one location is available for purchases of HK$4,000 or above (excluding Outlying Islands and Hong Kong International Airport districts). For purchases below HK$4,000, delivery is available for HK$350 per location within Hong Kong Island, Kowloon and the New Territories.

For orders and enquiries, please visit Duddell’s website HERE or contact the restaurant directly. For bulk orders, please WhatsApp+852 5503 2682 OR email reservations@duddells.co.

Celebrate Mid-Autumn Around the Table with an Exclusive Eight-Course Festive Menu

Beyond festive gifting, Duddell’s also invites guests to celebrate the Mid-Autumn Festival through a limited-time 8-course Mid-Autumn Set Menu, available from 24 to 27 September 2026. Priced at HK$1,688 per person (minimum two guests), the menu showcases Chef Chan Yau Leung’s refined interpretation of celebratory Cantonese cuisine, highlighting luxurious seasonal ingredients and time-honoured techniques.

Guests can look forward to signature festive dishes including classic Cantonese speciality  Seared Crab Cake with Bird’s Nest and Egg White (香煎生拆花蟹肉琵琶燕), alongside Baked Australian Fresh Lobster with Cheese & Butter with E-Fu Noodles (芝士牛油焗澳洲龍蝦伊麵), complemented by six additional courses crafted especially for Mid-Autumn. Designed for family reunions, intimate celebrations and festive gatherings, the menu offers an elegant way to mark one of the Chinese calendar’s most cherished occasions.

<<ENDS>>

About Duddell’s

One MICHELIN-starred Duddell’s is a distinguished social and cultural destination for connoisseurs of the arts and Cantonese cuisine. Situated on the historic Duddell Street in the heart of Central since 2013, Duddell’s has undergone a transformative month-long renovation. The reimagined space, designed by André Fu Studio, now welcomes guests into an elegant environment where Master Chef Chan Yau Leung presents a refreshed culinary programme. This is complemented by a vibrant new cocktail collection curated by Beverage Manager Mario Calderone and an expanded two-floor experience with a newly introduced The Upper Room at Duddell’s, designed to cater to both heritage diners and a new generation of guests.

Duddell’s is designed to evoke the feeling of being welcomed into the home of a distinguished art collector, who also boasts an in-house Michelin-starred culinary team. Open to all enthusiasts, Duddell’s features a year-round art programme of world-class exhibitions, discussions, and more. Now in its twelfth year, Duddell’s has firmly established itself as a quintessential Hong Kong brand, consistently receiving media coverage in leading international publications such as Business Traveller, The New York Times, Financial Times, Forbes, and more.

ABOUT JIA GROUP

JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 10 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.

www.jiagroup.co

RESTAURANT CONTACT

Address: Level 3 & 4, 1 Duddell Street, Central, Hong Kong.

Telephone: +852 2525 9191

Email: info@duddells.co

Website: www.duddells.co

Social Media: @duddellshk @jiagroup

Plaisance by Mauro Colagreco、SẾP、Hansik Goo及Grand Majestic Sichuan 將攜手龍蝦吧餐廳於 8月至11月指定週日呈獻四場客席主廚週日烤肉早午餐

請按此下載 LOBSTER BAR & GRILL 高解像度圖片

<<香港 – 2026年7月23日>> 繼港島香格里拉龍蝦吧餐廳 (Lobster Bar & Grill) 於2026年上中旬推出週日烤肉客席主廚系列後，餐廳將繼續於8月至11月帶來一系列驚喜合作。龍蝦吧餐廳將攜手香港四間頂尖餐廳，包括米芝蓮一星餐廳Plaisance by Mauro Colagreco、米芝蓮推薦餐廳SẾP、米芝蓮一星餐廳Hansik Goo，以及川菜食府Grand Majestic Sichuan。客席餐廳將輪流登場，並以其獨特飲食風格，呈獻一道前菜、一道烤肉菜式及一道甜點，重新詮釋英式週日烤肉的經典風味。

聯乘體驗不僅以現代風格和香港廚師的影響力提升了英式週日烤肉的傳統，亦同時頌揚充滿活力的香港餐飲界的烹飪多樣性和才華。讓客人於Lobster Bar & Grill享用廣受歡迎的週日烤肉早午餐，體驗四種截然不同的烹飪風格。從主廚 Mitsuru Konishi 掌勺、主打海鮮料理的 Plaisance，到主廚 DoBee Lam 以木火炙烤風味演繹的 SẾP，再由主廚朴承勳 (Park Seung-hun) 演繹現代韓式料理的 Hansik Goo，以及由主廚Theign Phan帶來濃郁且極具層次的川味佳餚 Grand Majestic Sichuan——每一場合作都將為這項深受喜愛的週末傳統帶來耳目一新的體驗。

由主廚 Cary Docherty 主理的龍蝦吧餐廳「週日烤肉體驗」為城中最令人期待的早午餐體驗之一，每位客人價錢為 HK$898+10%；而「週日烤肉客席主廚系列」則由主廚 Cary Docherty 與客席主廚聯手打造，價錢為每位HK$998+10%。兩款週日烤肉體驗均為客人奉上豐盛的三道菜套餐，包括前菜、自選烤肉或海鮮菜式、經典配菜及招牌甜點；至於於「週日烤肉客席主廚系列」，客席餐廳將各自設計前菜、烤肉菜式及甜點。

客席餐廳陣容 – 8月至11月

關於Plaisance by Mauro Colagreco

餐廳以海洋為概念，室內設計採用藍綠色調，配合銀光閃閃的魚形裝飾，奪目耀眼。套餐採用本地蔬果和世界各地的優質時令食材，糅合法式烹飪手法，炮製出滿載創意的菜餚，其自家調配的醬汁尤為驚豔。開放式廚房將廚師的精湛手藝呈現眼前，樓下的酒廊逢週四、五提供現場音樂表演，不妨先在這裏小酌一番。

關於SẾP

由經驗豐富的主廚掌舵，提供現代越南法殖菜式。他曾在越南旅居七年，對當地的柴火烹飪文化深深着迷，因此特別在店內的開放式廚房設置柴火烤爐。兩款套餐均糅合法式烹調技巧和優質食材，例如使用乾式熟成三黃雞的會安脆皮雞，還有採用黑安格斯牛肉的順化牛肉粉等。套餐外更設額外菜式，適合共享。

關於Hansik Goo

現代的裝潢風格中加入韓國傳統元素，店名有「家」的寓意，盼食客來此與親友分享美食。僅提供一款十道菜的品嘗菜單，結合主廚創意與韓國飲食文化，帶來鮑魚餃子、人參飯雞肉卷、片肉配蕎麥麵等有趣組合，也有可額外添加的菜式。設有配搭菜餚的酒單，包括葡萄酒和韓國傳統米酒。

關於Grand Majestic Sichuan

坐落於歷山大廈的 Grand Majestic Sichuan 彷似鬧市中的世外桃源，穿一身優雅裝束的侍應，將以一絲不茍的歐洲式待客之道，奉上色香味俱全的川味佳餚，讓客人於熠熠生輝的水晶吊燈下碰杯共飲香檳美酒，盡情品味「天府之國」的珍饈。
請按此預訂龍蝦吧餐廳週日燒烤客席主廚系列。

<<完>>

關於龍蝦吧餐廳

龍蝦吧餐廳滿載愉快舒逸的氣氛，適合三五知己共聚暢飲或品嚐海鮮佳餚。通過團隊專業的的烹飪知識、無可挑剔的技巧和創新意念，將為人熟悉的經典美饌昇華，並贏得眾多食客支持。無論是平日午餐，氣氛一流的晚上時段，伴隨現場音樂表演、甚至是週末早午餐，賓客任何時刻都可以在龍蝦吧餐廳放鬆心情享受美食。賓客更可以品嚐由屢獲殊榮的酒吧團隊調製的特色雞尾酒。

地址 ：香港中區法院道太古廣場港島香格里拉大酒店6樓

營業時間 ：

午市：

星期一至五中午12時至下午2時30分；

星期六、日及公眾假期上午11時45分至下午4時

晚市： 每日晚上6時30分至10時

電話 ：+852 2820 8560

網頁 ：http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/lobster-bar-grill/

Facebook/IG ：@lobsterbarhk

關於Cary Docherty

自從20多年前離開加拿大小鎮烈治文並前往紐約就讀烹飪學校以來，Cary Docherty的身心便一直與餐飲業結下不解緣。機緣巧合下他搬到倫敦，在英國名廚Gordon Ramsay旗下米芝蓮三星餐廳Restaurant Gordon Ramsay工作，以及與現為米芝蓮三星餐廳Core by Clare Smyth主廚兼老闆的Clare Smyth工作，還有Jason Atherton將極為成功的Little Social交給Cary打理。Docherty於2018年來到香港，他在Gough’s on Gough展示出的出色廚藝，迅速引起了人們關注。他於2020年加入港島香格里拉擔任行政副廚師，後來被任命為The Upper House的Salisterra的行政總廚，然後再次回到港島香格里拉，引領龍蝦吧餐廳邁向下一個篇章。

關於港島香格里拉

樓高56層的港島香格里拉聳立於太古廣場及金鐘港鐵站上蓋，坐落中環中心地段，毗鄰香港最知名的購物、文化和商業地標。酒店共設557間寬敞的客房和豪華套房。所有客房與套房均採用充滿亞洲風韻的歐式裝潢，由房内可飽覽繁華都市、太平山山頂或維多利亞港的醉人景緻。賓客可於酒店内的8間餐廳及酒吧盡享精緻餐飲體驗，其中包括兩間享負盛名的米芝蓮一星食府：珀翠餐廳及夏宮以及獲獎無數的龍蝦吧。其他設施及服務包括豪華閣貴賓廊、室外恆溫游泳池，以及將於2023年推出的全新概念健身康樂樓層。 更多酒店相關資訊，歡迎登陸 https://www.shangri-la.com/tc/hongkong/islandshangrila/。

關於香格里拉會

始於讓生活充滿樂趣和無限可能的理念，香格里拉會是一個亞洲旅行休閒平台，為會員在全球超過 100 間香格里拉、嘉里酒店、JEN酒店和盛貿飯店，以及集團旗下餐廳、康體設施和家庭體驗中提供豐富多彩的升級禮遇。請按此了解會員尊享禮遇。註 冊 成 為 會 員或 了 解 最 新 香 格 里 拉 會 詳 情 ， 可 瀏 覽 www.shangri-la.com/shangrilacircle/cn、Facebook、微博和微信，或下載香格里拉會手機應用程式。

Plaisance by Mauro Colagreco, SẾP, Hansik Goo and Grand Majestic Sichuan join Lobster Bar & Grill for four exclusive Sunday Roast collaborations from August to November

Please click HERE to download Lobster Bar & Grill’s high resolution images

<<22^nd July, 2026 – Hong Kong>> Continuing the success of its Guest Chef Sunday Roast series, Lobster Bar & Grill at Island Shangri-La Hong Kong welcomes four of Hong Kong’s celebrated restaurants for a new season of collaborative Sunday Roasts. On selected Sundays between August and November, One MICHELIN-starred Plaisance by Mauro Colagreco, MICHELIN-selected SẾP, One MICHELIN-starred Hansik Goo and Grand Majestic Sichuan will each contribute a starter, roast dish and dessert, bringing their own culinary perspective to one of Britain’s most enduring dining traditions.

Designed to celebrate both the convivial spirit of Sunday dining and the diversity of Hong Kong’s restaurant scene, the series offers guests the opportunity to experience four distinctly different culinary styles within the familiar format of Lobster Bar & Grill’s much-loved Sunday Roast. From the seafood-focused cuisine of Plaisance by Chef Mitsuru Konishi, the wood-fired flavours of SẾP by Chef DoBee Lam to contemporary Korean cooking from Hansik Goo by Chef Park Seung-hun and the bold regional flavours of Grand Majestic Sichuan by Chef Theign Phan, each collaboration promises a fresh interpretation of the classic weekend tradition.

The Sunday Roast at Lobster Bar & Grill by Chef Cary Docherty remains one of the city’s most indulgent brunch experiences. Priced at HK$898 + 10% for the regular Sunday Roast or the HK$998 + 10% per guest for the special Guest Chef Sunday Roast events, the three-course menu features a selection of starters, a choice of roast meat or seafood main course accompanied by traditional sides, and signature desserts. For the Guest Chef Sunday Roast editions, participating restaurants will each create a starter, roast course and dessert while maintaining the same pricing structure. The confirmed restaurant collaboration line-up is as follows:

About Plaisance by Mauro Colagreco:

Located in Central, Plaisance is inspired by the marine universe and the biodiversity of the world’s oceans. Created under the vision of Chef Mauro Colagreco, whose flagship restaurant Mirazur holds three MICHELIN stars, the restaurant offers a contemporary seafood-focused dining experience. Leading the collaboration is Executive Chef Mitsuru Konishi, one of Hong Kong’s most respected Japanese chefs, whose career includes leading MICHELIN-starred kitchens such as Wagyu Takumi and Zest by Konishi.

About SẾP:

SẾP is a contemporary Vietnamese restaurant in Central known for its wood-fire cooking and modern interpretation of regional Vietnamese cuisine. At the helm is Executive Chef DoBee Lam, a Hong Kong chef with more than 25 years of international experience who spent seven years exploring Vietnam’s diverse food culture and cooking traditions. Inspired by the wood-fire techniques of Vietnam’s mountainous communities, Chef DoBee has created a restaurant that balances authenticity, creativity and comfort through bold dishes.

About Hansik Goo:

Founded by acclaimed Korean chef Mingoo Kang, Hansik Goo presents a contemporary interpretation of Korean cuisine while celebrating the depth and diversity of the country’s culinary traditions. The collaboration will be led by Head Chef Park Seung Hun, who began his career in his mother’s restaurant before training under Chef Mingoo at the three-MICHELIN-starred Mingles in Seoul. Today, he brings together authentic Korean flavours, refined technique and a modern perspective at Hong Kong’s only MICHELIN-starred Korean restaurant.

About Grand Majestic Sichuan:

Located in Alexandra House, Grand Majestic Sichuan offers a vibrant and contemporary exploration of one of China’s most celebrated regional cuisines. The restaurant is led by Chef Theign Phan, whose culinary journey has taken her from Malaysia and Singapore to Hong Kong, where she developed a deep appreciation for Chinese regional cooking. Drawing inspiration from her Asian heritage and years of studying Sichuan cuisine, Chef Theign creates dishes that honour tradition while showcasing the complexity, depth and energy of Sichuan flavours.

For bookings / reservations at Lobster Bar & Grill for the special Guest Chef Sunday Roast Series, please visit website at HERE.

<<ENDS>>

About Lobster Bar and Grill

Lobster Bar and Grill at Island Shangri-La offers a convivial atmosphere in which to unwind and savour traditional brasserie fare. Celebrating the familiar and the classic through assured cooking, impeccable technique finessing old favourites complimented by delicious new surprises delights regulars and wins over new diners. Lobster Bar and Grill provides a respite for diners on all occasions, from weekday lunches, to atmospheric evenings accompanied by stellar live singing performances, and even weekend brunches. Guests can also enjoy cocktails mixed by the team from the award-winning bar.

Address: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong

Opening hours: Lunch 12 noon to 2:30pm (Mon – Fri); 11:45am to 4pm (Sat, Sun & Public Holidays); Dinner 6:30pm to 10 pm.

Phone: +852 2820 8560

Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/lobster-bar-grill/

Facebook / Instagram: @lobsterbarhk @carydocherty

About Cary Docherty

Ever since leaving the small town of Richmond in Canada more than 20 years ago to sign up for culinary school in New York, Cary Docherty’s heart and head has been in restaurants and hospitality. On a whim and a prayer, he moved to London, where he worked for British culinary giants Gordon Ramsay, of three-Michelin-starred Restaurant Gordon Ramsay, Clare Smyth, now chef-patron at three-Michelin-starred Core by Clare Smyth, and Jason Atherton, who entrusted him to run the hugely successful Little Social. Docherty moved to Hong Kong in 2018, where he quickly gained attention for his cooking at the former Gough’s on Gough. He joined as Executive Sous Chef at Island Shangri-La in 2020, then was appointed Executive Chef at Salisterra at The Upper House, before returning to Island Shangri-La to steer the Lobster Bar and Grill through its next chapter.

About Shangri-La:

Shangri-La, an iconic flagship brand of the Shangri-La Group, puts heartfelt service at the core of its distinctive Asian hospitality experience. Through imaginative and nature-inspired design, delightful culinary and cultural experiences, and its authentic and thoughtful service, the brand enables guests to realise their own moments of Shangri-La.

Today, the brand experience is brought to life in over 90 deluxe hotels and resorts at destinations around the world, including Australia, Canada, Mainland China, Hong Kong SAR and Taiwan, Fiji, France, India, Indonesia, Japan, Malaysia, Mauritius, Mongolia, Myanmar, Philippines, Saudi Arabia, Singapore, Sri Lanka, Sultanate of Oman, Thailand, Turkey, the United Arab Emirates, and the United Kingdom.

About Shangri-La Circle: 

Built on the idea that life is meant to be fun, limitless, and full of possibilities, Shangri-La Circle is a contemporary Asian travel lifestyle platform offering members a world of enhanced benefits at every point of their journey at over 100 Shangri-La, Kerry, JEN by Shangri-La, and Traders properties worldwide, along with the Group’s portfolio of restaurants, wellness facilities, and family experiences. Details of these benefits can be found here.

To enroll as a member and stay up to date with the latest Shangri-La Circle announcements and offers, visit www.shangri-la.com/shangrilacircle and connect with us on Instagram, Facebook, Weibo, and WeChat, or download the Shangri-La mobile app.

以炙熱的川味風情與澎湃香料打造一席大膽惹味的川式燒烤盛宴僅限星期六、星期日及公眾假期供應

請按此下載 Grand Majestic Sichuan高解像度照片

《2026年7月21日，香港》今個7月，中環川菜食府 Grand Majestic Sichuan 推出全新的「川味燒烤周末早午餐」體驗，以傳統川式燒烤店的風味與氛圍為藍本重新演繹。燒烤在中國各地深受歡迎，食材經過豐厚調味，在烈火中炙烤，並與風味十足的涼菜與冰凍飲品一同享用。 全新的周末早午餐味覺全面升級，主打更煙燻、更厚實、更辛香辣勁的川味燒烤風格；餐單圍繞火焰主導的風味設計，並以成都燒烤餐廳的熱鬧格調為靈感，打造多款份量較大的分享菜式。早午餐餐單於星期六、星期日及公眾假期供應。

以四川燒烤店風味與氛圍為靈感的全新周末早午餐

周末早午餐價錢為每位HK$588+10%。盛宴以多款清新開胃的涼拌小菜揭開序幕，包括清爽的四川泡菜、涼拌萵筍絲拌花椒油、麻辣土豆絲、口水手撕雞，以及爽脆彈牙的椒麻海蜇。細膩的辛香層次與豐富口感輪轉呈現，令味覺由清新漸入濃烈，營造循序漸進的用餐節奏。

開胃熱食的口味隨之升級：辣子豆腐拌入指天椒與秘製麻辣油，香辣勁道；紅油抄手以甜豉油和醇香紅油調和，濃郁柔順的川味一入口就令人倍感親切；酸辣豆花靈感源自四川街頭人氣豆花小食，將滑順的自製豆腐與皮蛋結合，再配上風味濃鬱的酸辣醬汁。

川味燒烤周末早午餐體驗的核心，是以四川燒烤風格為靈感的大份量分享主菜。海鮮與肉類以炒鍋炙烤或爐烤方式處理，重現明火烹飪特有的煙燻風味與視覺張力。客人可每人任選一款主菜，包括：燒椒鮮魷魚配焦香辣椒韭蔥、川香鱈魚鮫配秘製紅油、烤香辣大蝦配香辣蒜香牛油；以及椒鹽三黃雞。三黃雞經隔夜醃製，然後烤製並以炒鍋炙烤，提升酥脆口感。

追求更豐盛用餐體驗的客人，亦可享用精選菜式，包括四川烤牛扒（另加HK$88）—— 選用澳洲肉眼牛扒，搭配香蔥花椒油、炸蒜及花生；以及靈感源自中國北方燒烤風味的孜然辣羊扒（另加HK$88），以孜然與香料層次帶出濃烈肉香。此外，素食也有亮點：蒜泥烤茄子以辛香蒜香醬汁演繹四川街頭燒烤的經典風味。

為完整一頓味蕾旅程，客人亦可無限享用經典四川風味配菜。精選菜式包括麻婆豆腐、魚香茄子、煙燻筍西蘭花苗、蛋炒飯，以及四川涼麵配雞絲、青瓜及辣麻醬。熟悉的川味被巧妙帶入早午餐節奏，既帶來滿足的味蕾享受，也盡顯 Grand Majestic Sichuan 的獨特格調。

談及這次全新方向，主廚Theign Phan表示：「提到川菜，人們往往首先想到火鍋或麻婆豆腐等經典菜式。然而，『燒烤』文化在成都的餐飲生活中佔據著舉足輕重的地位。我希望透過早午餐的形式，重現那份氛圍與味覺旅程——從清新開胃的涼拌小菜開場，逐步推進到炭烤的厚重香氣；同時保留圍坐分享的溫度與節奏，讓每一口都更貼近成都。」

Grand Majestic Sichuan 於7月推出全新的周末早午餐，僅限於星期六、日及公眾假期供應。

《完》

Grand Majestic Sichuan餐廳資料

餐廳地址 – 中環遮打道16-20號歷山大廈3樓301號舖

聯絡電話- +852-2151-1299

聯絡電郵– reservations@thegrandmajesticsichuan.com

餐廳網站 – www.thegrandmajesticsichuan.com

Instagram – @TheGrandMajesticSichuan @cheftheign @blacksheeprestaurants

關於 Grand Majestic Sichuan

坐落於歷山大廈的 Grand Majestic Sichuan 彷似鬧市中的世外桃源，穿一身優雅裝束的侍應，將以一絲不茍的歐洲式待客之道，奉上色香味俱全的川味佳餚，讓客人於熠熠生輝的水晶吊燈下碰杯共飲香檳美酒，盡情品味「天府之國」的珍饈。

關於Grand Majestic Sichuan主廚Theign Phan

Theign 於馬來西亞出生，在新加坡長大，自小就受多種文化影響，自然培育出敏銳的味覺。她憑著與生俱來的積極堅持，越洋學藝受訓。有別於傳統的入行之路，Theign 於威斯康辛大學修讀新聞系（University of Wisconsin），在學時會到三藩市探望家人，常有機會接觸到各式各樣的亞洲菜。這段日子令她對美食愈來愈有興趣，但引導她走上廚藝之路的關鍵契機，反而是已故主廚 Charlie Trotter 在畢業典禮上演講的一席話。2018 年，她與口利福前主廚 Jowett Yu 自在悉尼 Ms.G’s相識後的一次偶然重逢，正好為她開闢了一條新道路。此後，她成為越南西貢風味燒烤餐館 Le Garçon Saigon 的領班人。三年過後，Theign 出任歷山大廈 Grand Majestic Sichuan 主廚，帶領訓練有素的廚房團隊打造川味佳餚。儘管 Theign 一生遊盡意料之外的地方，至今從未忘記自己的家鄉。還是初級廚師的時候，她就在學習烹煮菜式與設計菜單的過程中，開始建立自己的食譜收藏集。一開始收藏的三本中菜食譜當中，正好有 Grand Majestic Sichuan 顧問 Fuchsia Dunlop 的著作 Land of Fish and Rice (中譯為《魚米之鄉》) 。 鑽研不同技藝和菜系多年後，造就了今日經驗豐富的 Theign。即使有充足歷練，她仍抱著一顆心胸開闊的好奇心，在廚藝世界不斷開拓眼界。她的家庭與文化背景，不但造就了她腳踏實地的作風，亦是她踏上廚藝之路的關鍵，而這種精神將會從川菜開始，伴隨她邁步成為中菜權威。

關於 BLACK SHEEP

Black Sheep始於一個宏大的願景，自2012 年由 Syed Asim Hussain 創立至今，不僅蜕變成一個屢獲殊榮的餐飲王國，更匯聚一群志同道合的業界先驅，致力建構新世代的餐飲服務業。至今，旗下有超過 35家備受追捧的餐廳。

自集團創辦初期，Black Sheep 致力呈獻獨一無二的餐飲體驗，讓客人細意了解獨特的時期、國家、文化及菜式。其後，Black Sheep繼續擴展業務，開發自家送餐平台 GO，正是這種駕馭無形資產、與巨頭抗衡、迎難而上的本能，令 Black Sheep 一直向前邁進。

香港及首爾的米芝蓮綠星餐廳攜手合作 ——  GIGAS主廚Hawan Jung 將首次於香港亮相，與ROGANIC主廚Adam Catterall聯袂獻藝

請瀏覽連結下載 Roganic 及 Gigas高解像度圖片

《2026年7月20日，香港》榮獲米芝蓮一星及綠星殊榮的 ROGANIC 由英國名廚Simon Rogan MBE創立，餐廳將於2026年8月25日及26日與首爾備受讚譽的GIGAS主廚Hawan Jung攜手呈獻僅此兩晚的聯乘晚宴。是次合作標誌著GIGAS首次踏足香港廚藝舞台，而這場聯乘晚宴將由兩間亞洲最具可持續理念的餐廳同場呈獻，透過時令食材、再生農業、發酵工藝與以食材為核心的烹調哲學，打造一場精心策劃的晚宴體驗。

聯乘嚐味餐單價錢為每位HK$1,880+10%，菜式將由主廚Hawan Jung與主廚Adam Catterall率領的Roganic團隊共同創作。兩間餐廳在料理美學與環境責任方面的共同堅持，皆已獲《米芝蓮指南》認可——不僅以卓越廚藝見稱，亦因其對環境的承諾而獲得肯定。

儘管分隔兩地，Roganic 與 GIGAS 的廚藝取向一致。兩間餐廳均將蔬菜、香草與精選食材置於用餐體驗的核心，並與農民及生產商保持緊密合作，讓餐單隨季節自然演變。對兩間餐廳而言，「永續發展」從不是口號，而是其營運的根本。從食材採購與餐單研發，到減少廢棄物，以及與種植者建立長期關係，均貫穿於日常運作之中。

首爾永續餐飲先鋒

自2021年於首爾開業以來，GIGAS 迅速成為韓國最受矚目的餐飲目的地之一，並先後榮獲米芝蓮星級及綠星殊榮。目前，GIGAS亦是首爾唯一同時擁有兩項殊榮的餐廳；其之所以備受讚譽，正源於其對永續理念的深刻思考，以及精緻而富現代感的餐飲呈現。

GIGAS 餐廳的名字源自希臘神話中的巨人，其涵義為「大地之子」。餐廳的理念並非始於廚房，而是紮根於土壤之中。餐桌上不少食材均來自京畿道軍浦市的家族農場——Wani Farm，而主廚Hawan Jung親自在這裡栽種蔬菜、香草及各式時令作物，並將之帶入餐廳餐單。

主廚 Hawan Jung 曾於歐洲多間極具影響力的頂級餐廳廚房接受訓練，累積逾十年經驗，包括西班牙米芝蓮三星餐廳 Mugaritz，以及德國 La Vie。他回到韓國後創立 GIGAS，將歐洲烹飪技法與韓

國在地農業傳統融合，透過極簡的烹飪手法展現每種食材的天然特質，讓風味、時令感與風土特色成為餐桌上的主角。

靈感源自大自然、發酵藝術與時令食材的餐單

晚宴以一系列小食揭開序幕，展現了兩間餐廳各自鮮明的烹飪風格。主廚 Hawan Jung 先帶來清爽的新鮮萵筍，搭配甜蝦、花生、青銅茴香、鮮奶油與辣椒油；緊接著是一道充滿活力的甜菜根、芝麻菜與百香果沙巴翁。Roganic 則以溫熱的發酵豆薯、青口與酪乳乳清作為開場，隨後端出招牌海藻布丁，淋上海帶糖漿，佐以煙燻鰻魚與辣根。 餐單隨即進入以蔬菜為主軸的前菜：柑橘、胡蘿蔔、洋薊及蜆肉，以焦化牛油加以襯托，突顯主廚 Hawan對「蔬菜佈局」的偏好，並以細膩的海鮮風味層層堆疊。

接著是由雙方團隊聯手打造的海鮮料理——鱈魚、墨西哥辣椒、蕪菁、馬鈴薯及濃郁鱈魚Pil Pil醬；隨後送上另一道合作主菜——鴨肉配粟米、辣椒、甜薯Romesco醬及通菜，將食材的層次與風味收束於和諧的節奏之中。

在甜點部分，餐單延續「以食材引領」的方向。首先登場的是一道清新的餐前甜點：士多啤梨、乳酪、檸檬青瓜，以及來自GIGAS農場的嫩綠蘆筍；緊接著是Roganic的招牌無花果葉二澳米雪糕，搭配有心機農場 (Zen Farm) 無花果黑糖蜜。 最後，以兩款精緻小點作結，細緻地映照兩間餐廳背後的個人故事：一款是主廚Hawan依循母親童年食譜親手自製的瑪德琳蛋糕；另一款則是Roganic的粉紅番石榴與冷凍萬壽菊奶油三文治。

以同道為念的共聚晚宴

除餐單本身外，是次聯乘晚宴也突顯了永續發展在亞洲現代高級餐飲中日益重要的地位。Roganic與GIGAS均建立起餐飲口碑，源於同一個信念：卓越的料理，源自於負責任的食材採購、與農民緊密的合作關係，以及對自然時令節律的尊重。 對 Roganic而言，其餐單持續以本地食材為骨幹，並不斷深化再生農業與低廢棄營運。是次與首爾可持續美食界最具影響力的聲音之一相遇，正是理念自然契合的最佳寫照，也為這場聯乘賦予更深的意義。

Roganic x GIGAS 聯乘餐單

小食（第一部）
新鮮萵筍、甜蝦、花生、青銅茴香、鮮奶油、辣椒油
由GIGAS主理

溫熱發酵豆薯、青口、酪乳乳清
由Roganic主理

小食（第二部）

甜菜根、芝麻菜、百香果沙巴翁、紅洋蔥

由GIGAS主理

海藻布丁、海帶糖漿、煙燻鰻魚、辣根

由Roganic主理

前菜
柑橘、胡蘿蔔、洋薊、蜆肉、焦化牛油
由GIGAS主理

海鮮

鱈魚、墨西哥辣椒、蕪菁、馬鈴薯、鱈魚 pil pil 醬
由GIGAS及Roganic共同主理

主菜

鴨肉、粟米與辣椒、甜薯Romesco醬、通菜
由GIGAS及Roganic共同主理

餐前甜點

士多啤梨、乳酪、檸檬青瓜、嫩綠蘆筍
由GIGAS主理

甜點

無花果葉二澳米雪糕、有心機農場 (Zen Farm) 無花果黑糖蜜

由Roganic主理

精緻小點

自家製瑪德琳蛋糕（主廚 Hawan Jung 母親的童年食譜）
由GIGAS主理

粉紅番石榴及冷凍萬壽菊奶油三文治
由Roganic主理

請按此預訂Roganic x GIGAS於8月25日及26日的聯乘晚餐。

《完》

關於 Roganic Hong Kong

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

餐廳資料

地址: 香港銅鑼灣利園一期402-403號

電郵: reservations@roganic.com.hk

電話: +852-2817-8383

Facebook- www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

座位數目: 主餐廳 – 44個座位; 私人包廂 – 10個座位

餐廳獎項
最佳新餐廳 – Foodie 
最佳新過江龍餐廳 – Time Out Hong Kong
2019年度最佳新餐廳 – Lifestyle Asia Hong Kong
最佳服務 – T Dining by Hong Kong Tatler 2019
香港及澳門地區20最佳餐廳 – T Dining by Hong Kong Tatler 2019
最佳新餐廳 – T Dining by Hong Kong Tatler 2019
米芝蓮一星 – 米芝蓮指南香港澳門2020, 2021, 2022, 2023, 2024, 2025
米芝蓮綠星 – 米芝蓮指南香港澳門2021, 2022, 2023, 2024, 2025
最佳服務大獎 – 南華早報Top 100 Tables 2020, 2021
Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
Travel & Leisure Asia 2023 +2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
最佳設計 – Vogue Hong Kong 2024
Home Journal Awards (2025)  – Winning Dining Space for its new design.
International Restaurant & Bar Design Awards  – Global Best Sustainability Design Award (2025)
The Food Made Good Standard by The Sustainable Restaurant Association  – 3-Star Rating (2025)
Foodie Forks Awards 2025 – Best Sustainable Restaurant of Hong Kong
Harper’s Bazaar Hong Kong – Bazaar Elite List 2025 + 2026 – Roganic Hong Kong
Eater – 38最佳香港餐廳 
Travel & Leisure Asia TasteMakers 2025/26 – 25最佳香港餐廳
Prestige Hong Kong Luxe Living Awards 2025 – 最佳香港餐廳
最佳室內設計  – 南華早報 Top 100 Tables 2026
南華早報 Top 100 Tables 2026
Tatler Best 2026 –香港最佳20間餐廳

Tatler Best 2026 – Tatler Best in Class – 最佳設計

MICHELIN Green-Starred restaurants from Hong Kong & Seoul get together as Chef Hawan Jung of GIGAS cooks in Hong Kong for the first time with Chef Adam Catterall

Please click here to download high resolution images of Roganic & Gigas

<<20^th July 2026 – Hong Kong>> Simon Rogan, Chef Partner of One MICHELIN-starred and MICHELIN Green-starred Roganic will welcome Chef Hawan Jung of Seoul’s acclaimed GIGAS for a two-night collaboration dinner on 25 and 26 August 2026. Marking GIGAS’ first-ever culinary event in Hong Kong, the exclusive menu will bring together two of Asia’s most sustainability-focused restaurants for an evening that celebrates seasonality, regenerative agriculture, fermentation, and ingredient-led cooking.

Priced at HK$1,880 + 10% service charge per guest, the collaborative tasting menu will showcase dishes created by Chef Jung alongside Roganic Hong Kong’s team led by Chef Adam Catterall, highlighting the shared philosophies that have earned both restaurants recognition from the MICHELIN Guide not only for culinary excellence, but also for their commitment to environmental responsibility.

While separated by geography, Roganic Hong Kong and GIGAS share a remarkably similar approach to cooking. Both restaurants place vegetables, herbs and carefully sourced produce at the centre of the dining experience, working closely with farmers and producers to create menus that evolve with the seasons. Sustainability is not a buzzword, but as a fundamental part of how each restaurant operates, from sourcing and menu development to waste reduction and long-term relationships with growers.

Welcoming Seoul’s Leading Voice in Sustainable Gastronomy

Since opening in Seoul in 2021, GIGAS has become one of South Korea’s most respected dining destinations, earning both a MICHELIN Star and a MICHELIN Green Star. The restaurant is currently the only establishment in Seoul to simultaneously hold both distinctions, recognised for its thoughtful approach to sustainability alongside its refined contemporary cuisine.

Named after the giants of Greek mythology, whose name translates to “born from the earth”, GIGAS is built around a philosophy that begins not in the kitchen, but in the soil. Much of the produce served at the restaurant is grown at Wani Farm, a family-owned farm in Gunpo, Gyeonggi Province, where Chef Hawan Jung personally cultivates vegetables, herbs and seasonal ingredients used throughout his menus.

Chef Jung spent over a decade training in some of Europe’s most influential kitchens, including MICHELIN three-starred Mugaritz in Spain and La Vie in Germany, before returning to Korea to establish GIGAS. Drawing on both European culinary techniques and Korean agricultural traditions, his cuisine focuses on expressing the natural characteristics of each ingredient with minimal intervention, allowing flavour, seasonality and terroir to take the stage.

A Menu Inspired by Nature, Fermentation and the Season

The evening begins with a series of snacks that showcase the distinct personalities of both kitchens. Chef Jung presents fresh celtuce paired with sweet amaebi, peanut, bronze fennel, crème fraîche and chilli oil, alongside a vibrant composition of beetroot, arugula and passionfruit sabayon. Roganic responds with a warm broth of fermented jicama, mussel and buttermilk whey, followed by its signature seaweed pudding glazed in kelp syrup with smoked eel and horseradish.

The menu then progresses into a starter of mandarin, carrot, Jerusalem artichoke and clam enriched with brown butter, highlighting Chef Jung’s affinity for vegetable-focused compositions layered with subtle seafood flavours. A collaborative seafood course follows, bringing together both teams around cod, jalapeño, turnip, potato and a rich cod pil pil sauce, before moving to a collaborative main course of duck served with corn and chilli, sweet potato romesco and morning glory.

For dessert, the menu continues its produce-led direction with a refreshing pre-dessert of strawberry, yoghurt, lemon cucumber and young green asparagus from GIGAS, followed by Roganic’s toasted Yi-O rice cream infused with fig leaf, served with Zen Farm figs and molasses.

The experience concludes with a pair of petit fours that reflect the personal stories behind each restaurant: Chef Jung’s homemade madeleine based on his mother’s childhood recipe, alongside Roganic’s pink guava and frozen marigold cream sandwich.

A Dinner Meeting of Shared Values

Beyond the menu itself, the collaboration highlights the growing importance of sustainability within contemporary fine dining across Asia. Both Roganic Hong Kong and GIGAS have built their reputations around a belief that exceptional cuisine begins with responsible sourcing, close relationships with farmers, and respect for the natural rhythms of the seasons.

For Roganic Hong Kong, whose own menu continues to evolve around locally sourced ingredients, regenerative farming practices and low-waste operations, the partnership represents a natural alignment with one of Seoul’s most influential voices in sustainable gastronomy.

ROGANIC X GIGAS

Snacks Part I

Fresh Celtuce and Ama Ebi shrimp with peanut, bronze fennel, chilli oil, lemon mousseline, toasted bread

Warm Broth of Fermented Jicama, Mussel, Buttermilk Whey

By GIGAS x Roganic

Snacks Part II

Beetroot, Arugula, Passionfruit Sabayon, Red Onion (GIGAS)

Seaweed Pudding, Kelp Syrup, Smoked Eel, Horseradish

By Roganic

Starter

Herb Salad with Herb cream, goat cheese, caper, guanciale, scallop, cream, Herbs from Gigas Farm + Petrossian Caviar

By GIGAS

Seafood

Red snapper, jalapeno, turnip and potato with Cod pil pil sauce

By GIGAS x Roganic

Main

Guangdong roast duck with corn & chill, sweet potato romesco and morning glory

By GIGAS x Roganic

Pre-Dessert

Strawberry and yogurt, lemon cucumber, green asparagus, beet foam

By GIGAS

Dessert

Toasted Yi-O Rice Cream, Fig Leaf, Zen Farm Figs, Molasses

By Roganic

Petit Fours

Homemade madeleine of chef’s childhood memory recipe by chef’s mom

Pink Guava Frozen Marigold Cream Sandwich

By GIGAS x Roganic

For dinner reservations at this exclusive collaboration event, please visit website at HERE.

<<ENDS>>

ABOUT ROGANIC HONG KONG

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

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

Roganic Hong Kong is led by Executive Chef Oli Marlow and Head Chef Adam Catterall.

RESTAURANT INFORMATION

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

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

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

ABOUT SIMON ROGAN MBE AND UMBEL

UMBEL, the restaurant group founded by chef Simon Rogan, is known for its award-winning restaurants with a strong farm-to-table ethos. With a portfolio spanning the UK, Malta, Hong Kong, and Thailand, UMBEL is home to some of the world’s most celebrated restaurants, which collectively hold ten Michelin stars and two Green Michelin Stars.

The journey began in 2002, when Simon launched L’Enclume in Cartmel, focusing on hyperlocal, seasonal ingredients. The restaurant now boasts three Michelin stars, holds the top place in the UK in La Liste 1000 restaurants, and has five AA Rosettes.

In 2008, UMBEL opened Rogan & Co in Cartmel, which earnt a Michelin star in 2018 and three AA Rosettes. UMBEL established Our Farm in the Lake District in 2011, ensuring a supply of the best possible local and sustainable produce. The farm now provides most of the produce for all UMBEL’s UK restaurants. In 2016, UMBEL launched Aulis Cartmel, a six-seater chef’s table at L’Enclume.

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

Expanding internationally, UMBEL launched Roganic Hong Kong in February 2019, earning a Michelin star in December 2019. Henrock, an elegantly informal restaurant within Linthwaite House, debuted in the Lake District in October 2019.

The group’s sustainability efforts led to both L’Enclume and Roganic Hong Kong receiving a Michelin Green Star in 2021. In early 2023, the group expanded to Valletta, Malta, with the opening of ION Harbour by Simon Rogan, which, in 2024, became the first-ever restaurant on the island to receive two Michelin stars. In December 2023, the group expanded into Thailand, with the opening of Aulis Phuket, which received its first Michelin star in 2024.

In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within.

Also, in 2024, Simon was awarded an MBE in the New Year’s Honours List for his services to the food industry.

Since opening, Skof has also received the Best New Restaurant Award at the Good Food Guide 2024 and Newcomer of the Year at the Manchester Food & Drink Awards 2024, where Tom Barnes was also crowned Chef of the Year. Less than a year after opening, Skof earned its first Michelin star at the 2025 Michelin Great Britain awards.

In 2026, Southampton-based restaurant AO by Daniel Rogan joined UMBEL.

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

RESTAURANT ACCOLADES & AWARDS – PAST AND PRESENT

• Best New Restaurant – Foodie
• Best New Foreign Restaurant – Time Out Hong Kong
• Best New Restaurant of 2019 – Lifestyle Asia Hong Kong
• Best Service – T Dining by Hong Kong Tatler 2019
• Top 20 Restaurants of Hong Kong & Macau – T Dining by Hong Kong Tatler 2019
• Best New Restaurant – T Dining by Hong Kong Tatler 2019
• One Michelin Star – MICHELIN Guide Hong Kong Macau 2020 + 2021 + 2022 + 2023 + 2024 + 2025
• Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021
• MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024 + 2025
• Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
• Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
• Travel & Leisure Asia 2023 + 2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
• Best Design – Vogue Hong Kong 2024
• Home Journal Awards (2025): Winning Dining Space for its new design.
• International Restaurant & Bar Design Awards – Global Best Sustainability Design Award (2025):
• The Food Made Good Standard by The Sustainable Restaurant Association – 3-Star Rating (2025)
• Foodie Forks Awards 2025 – Best Sustainable Restaurant of Hong Kong
• Harpers Bazaar Hong Kong – Bazaar Elite List 2025 + 2026 – Roganic Hong Kong
• Eater – The 38 Best Hong Kong Restaurants
• Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong
• Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong
• Best Interiors – SCMP Top 100 Tables 2026
• Top 100 Tables of Hong Kong – SCMP Top 100 Tables 2026
• Tatler Dining – Tatler Best 20 Restaurants of Hong Kong 2026 – Roganic
• Tatler Dining – Tatler Best in Class 2026 – Best Design

Chef Antimo Maria Merone and Chef Mano Thevar Present a One-of-a-Kind Menu Bridging Italian and Modern Indian Cuisine

Please click HERE to download Estro and Thevar’s high resolution images

<<13^th July, 2026 – Hong Kong>> One MICHELIN-starred ESTRO will welcome Singapore’s celebrated Two-MICHELIN-starred Thevar (#37 on OAD 2026 Asia’s Top Restaurants + #58 on Asia’s 50 Best Restaurants Extended List) in Hong Kong for an exclusive two-night collaboration on 6 and 7 August 2026, with a 2^nd event to be hosted at Thevar in Singapore on 6 and 7 September. Marking the first-ever collaboration between ESTRO and Thevar, the event brings together two chefs whose cuisines are deeply rooted in heritage while driven by a relentless pursuit of innovation.

For two dinners only, ESTRO’s Antimo Maria Merone and Chef Mano Thevar of Thevar will present a 100% collaborative 8-course tasting menu that explores the unexpected harmony between Italian and contemporary Indian flavours. Each course has been developed jointly by the two teams, combining ESTRO’s refined Neapolitan perspective with Thevar’s bold and highly personal interpretation of Indian cuisine.

Two Chefs, Two Cultures, One Shared Philosophy

Though their culinary backgrounds may appear worlds apart, Chef Antimo and Chef Mano share a remarkably similar approach to cooking. Both chefs draw inspiration from the food traditions they grew up with while embracing modern techniques and contemporary creativity.

For Chef Mano Thevar, that means drawing on memories of growing up in Penang and the bold, spice-driven cooking of his Indian background while incorporating the precision of modern European kitchens. His approach has earned Thevar two MICHELIN Stars, a place on Asia’s 50 Best Restaurants list, and three knives from The Best Chef Awards, recognising his place among the world’s leading chefs.

Chef Antimo’s cooking is deeply personal, shaped by memories of growing up in Naples and years spent cooking abroad. At ESTRO, those influences come together in dishes that are elegant yet instinctive, finding equal inspiration in Southern Italian cooking and the wider world beyond it.

Together, the two chefs present a menu that explores the natural connections between their cuisines, finding common ground through spice, acidity, texture and a shared appreciation for bold, expressive flavours.

A Collaborative Menu Where Italy Meets India

The evening begins with a playful series of collaborative snacks, including Carrot Pani Puri, Amaebi Balchão Black Ink Tart, Dosai and Bombay Chilli Cheese Potato Toast, each showcasing contributions from both kitchens.

The menu continues with dishes that weave together ingredients, techniques and flavours from both culinary traditions. Highlights include King Crab Rasam Panna Cotta, ESTRO’s signature panna cotta elevated with rasam and caviar; Spanish Octopus with Fermented Green Chilli Sabayon; and locally-sourced Pomfret fish accompanied by a fragrant Mappas sauce inspired by the coconut-rich curries of Southern India with calamansi lettuce.

Pasta courses further explore the meeting point between the two cuisines. Homemade Tagliolini with Sweet Potato Gravy introduces Indian spice profiles to handmade pasta, while Bottoni with Tandoori Butter Sauce, Matsutake Mushroom and Truffle combines ESTRO’s signature, seasonally-changing pasta with Thevar’s spice-driven sauces.

The savoury journey concludes with Lumina Lamb Rack accompanied by black garlic, parsnip purée, sorrel chutney and acar togayal, followed by a distinctive Biryani with Italian Spices, created exclusively with an Indian soul for this collaboration.

Dessert brings the two worlds together once again through a collaborative Lorenzini Melon creation, before concluding with petit fours including Cannoli with Payasam Cream.

ESTRO x THEVAR COLLABORATION MENU
6-7 August 2026 | HK$2,380 + 10% per guest

Carrot Pani Puri

Amaebi Balchão Black Ink Tart

Dosai

Bombay Chilli Cheese Potato Toast

—

KING CRAB

Rasam Panna cotta

—

SPANISH OCTOPUS

Fermented chili sabayon, tomato and capers compote

—

POMFRET

Mappas sauce, calamansi lettuce

—

HOMEMADE TAGLIOLINI

Sweet potato gravy

—

BOTTONI

Tandoori butter sauce, Matsutake, Melanosporum black truffle

—

LAMB RACK

Black garlic and parsnips puree, sorrel chutney, Acar togayal

—

BIRYANI

Italian spices, Indian soul

—

LORENZINI MELON

—

Sweet Ending

Reservations are highly recommended as seating is extremely limited, please visit ESTRO Website for more details.

<<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 Italian cuisine through modern cooking techniques, Estro’s refined tasting menus and a la carte menu 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 CONTACT

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

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

RESTAURANT AWARDS / ACCOLADES

Local Awards

Hong Kong Tatler Dining – Top 20 Restaurants of Hong Kong 2022 + 2023 + 2024 + 2025 + 2026

Hong Kong Tatler Dining – Best Interior Design 2022

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025 + 2026

Travel & Leisure Asia 2023 + 2024 + 2025 – Top Restaurants of Hong Kong

International Awards

MICHELIN Guide Hong Kong Macau 2023 + 2024 + 2025 + 2026 – One MICHELIN Star

Gambero Rosso – Three Forks Award

Asia’s 50 Best Restaurants 2025 – #32

Asia’s 50 Best Restaurants 2026 – #32

OAD 2025 Top Asia Restaurants – #67

OAD 2026 Top Asia Restaurants – #32

Black Pearl Restaurant Guide 2024 + 2025 – One DIAMOND recognition

Tatler Best of Asia 2024 – Top 100 Restaurants of Asia

The Best Chef Awards 2025 – One Knife Award

Tiffany 標誌性的尊貴餐飲體驗現已登陸利園呈獻由餐飲顧問 Agustin Balbi 匠心打造的 Breakfast at Tiffany’s、下午茶及全日餐單 

請按此下載Tiffany Blue Box Café高解像度圖片及餐單

《2026年7月10日 — 香港》Tiffany & Co. 隆重宣佈，品牌全新Blue Box Café已於香港銅鑼灣鬧市顯赫地標利園的專門店正式開業。Blue Box Café的營業時間為每日上午11時至晚上9時，呈現融合了Tiffany & Co. 卓越工藝、設計美學與待客之道的尊貴餐飲體驗。Blue Box Café位於專門店一樓，為客人呈獻早餐與下午茶，同時延續品牌精神推出全日多元餐飲選擇。餐單由米芝蓮一星餐廳Andō的主廚Agustin Balbi傾力打造，其烹飪理念與Tiffany & Co. 典雅與時尚並重的信念不謀而合。

名廚Agustin表示：「能夠加入Tiffany & Co. 這個全球頂級經典奢華品牌，為今年6月開幕的香港Blue Box Café擔任餐飲顧問，我深感榮幸。這次合作讓我有機會向香港客人展現我更為輕鬆和隨性的烹飪風格。我和團隊特別設計了全新餐單，為經典咖啡廳體驗注入一抹呼應品牌珠寶美學的奢華氣息。期待與大家見面，一同體驗這份獨特魅力。」

Breakfast at Tiffany’s

於香港Blue Box Café，客人可透過一份由名廚Agustin Balbi 及團隊精心策劃的餐單，親身體驗屬於自己的 Breakfast at Tiffany’s 全日早餐時光。全日早餐體驗以一系列精選時令水果、充滿濃郁牛油香氣的牛角包、朱古力酥和黄桃撻拉開序幕，配上希臘乳酪及自家製特選麥片。隨後，客人可選擇品嚐牛油果多士配日本雞蛋、焦香牛油、伊比利亞火腿或日本水波蛋、煙三文魚、多士、紅椒粉泡沫。想為早餐加添奢華細節的客人，可選擇另加Baerii魚子醬。早餐餐飲亦配搭咖啡或茶。Blue Box Café全日供應Breakfast at Tiffany’s早餐餐單 (每位HK$328+10%)，讓客人可依心情隨時享受Breakfast at Tiffany’s 的體驗。

Tiffany Blue Box Café 下午茶

下午茶象徵著慶賀時刻與愜意享受，於Blue Box Café則被賦予了獨特的Tiffany & Co. 風格。 Tiffany下午茶匯集一系列精緻鹹點與招牌甜點，處處彰顯品牌充滿歡悅、帶著輕盈優雅的日常風尚。精選鹹點包括雞蛋仔配魚子醬與法式酸奶油、吞拿魚他他多士、日式雞蛋三文治，以及迷你龍蝦包配煙燻甜紅椒粉及白青瓜。經典食材經由精緻擺盤與匠心巧思的昇華，呈現品牌傳奇工藝的精神。精選甜點有Tiffany馬卡龍、時令水果撻、紅絲絨蛋糕、歌劇院蛋糕、蛋撻及Tiffany 蛋糕，並搭配新鮮出爐的提子乾及朱古力鬆餅，佐以奶油忌廉及時令果醬。Tiffany下午茶價錢為每位HK$358+10%。 

Blue Box Café 全日單點美食體驗

Blue Box Café 的全日餐單專為香港客人量身打造，充分體現了名廚Agustin Balbi崇尚食材本味的烹飪理念。他將國際風味與本地特色巧妙融合，賦予經典咖啡廳美食全新的演繹與昇華。餐單以多款精緻前菜展開，包括：北海道薄切帶子（HK$228）搭配菠蘿莎莎醬、檸檬汁、香脆昆布，以及吞拿魚他他（HK$358）配煙燻醬油、乾蔥、奧思迦魚子醬、木薯片。時令食材亦貫穿多道創作，例如時令番茄布拉塔芝士沙律（HK$210）配特級初榨橄欖油及辣味醬汁，以及大蝦沙律（HK$178）搭配麵包粒、彩色蘿蔔及XO千島醬。

招牌主菜方面，當中包括：野菌手工蛋麵（HK$218）配雲南雜野菌配忌廉汁；慢煮法國紅標雞胸肉（HK$268）佐以檸檬百里香焦香牛油及烤時令蔬菜；頂級阿根廷安格斯牛柳（HK$368）配羽衣甘藍、珍珠洋蔥、墨西哥青醬及蔥油，以及Tiffany漢堡（HK$188）配車打芝士、蕃茄、羅馬生菜及薯條，將經典咖啡廳味道以更精緻方式重新詮釋。

分享菜式西班牙紅蝦飯（HK$388/兩位用）以地中海風味為靈感，為餐桌上的焦點；此外，客人亦可選擇多款時令海鮮佳餚與配菜，讓用餐體驗更加豐富。甜點延續優雅風格，包括：馬斯卡邦尼芝士（HK$118）配可可、咖啡雪糕；以及以品牌標誌性藍色為靈感的Tiffany榛子海鹽焦糖蛋糕（HK$138）。

不同的餐飲體驗為客人帶來各具特色的味覺旅程，並在每一環節保持風味與質感的和諧一致，令 Blue Box Café 成為各種場合的理想聚會之選。客人可於主用餐區用餐，亦可在吧台小聚，或在私人廂房內享受更私密的用餐時光。

Tiffany Blue Box Café現已開業，按此預訂享用全日餐飲、午餐、下午茶及晚餐體驗。

《完》

關於Tiffany Blue Box Café

Tiffany Blue Box Café是Tiffany & Co.品牌世界的延伸，集餐飲、設計與文化於一身，靈感源自最初於紐約市The Landmark開設的同名餐廳，備有早餐、下午茶及全日菜單，呈奉兼具國際風味和本地特色的尊貴餐飲體驗。香港Blue Box Café坐落於Tiffany & Co.位於利園三期的旗艦店內，由Andō主廚Agustin Balbi設計菜單，並由主廚Omar Agostini主理。菜單匯聚一系列講究食材本質的精緻菜式，包括招牌早餐拼盤、海鮮主菜以及Tiffany招牌甜品等，整體空間則以經典而優雅的Tiffany Blue為主色調。

關於Tiffany & Co.

1837年，Charles Lewis Tiffany於紐約市創立品牌，自此，TIFFANY & CO. 成為優雅氣質、創新設計、精湛工藝及非凡創意的代名詞。

時至今日，TIFFANY & CO. 擁有逾300間專門店，品牌及其附屬公司聘用超過13,000多名員工，負責設計、製作和珠寶行銷、腕錶及奢華配飾，當中5,000多名巧手工匠負責於品牌各工坊切割鑽石和鑄造珠寶，矢志秉持超卓品質。

TIFFANY & CO 致力於以負責任的方式開展業務，優先考慮多樣性和包容性的方案，旨在維護自然環境，並對其所經營的社區產生正面的影響。歡迎瀏覽tiffany.com了解更多關於TIFFANY & CO. 的資料及對可持續發展的承諾。

關於Andō大廚Agustin Balbi

Andō創辦人兼大廚Agustin Balbi將其別樹一幟的烹飪造詣引入Blue Box Café。大廚Balbi的風格精準洗鍊，著重食材本質，素以融合日本與西班牙風味聞名，榮獲米芝蓮一星、《黑珍珠餐廳指南》一鑽、The Best Chef Awards頒發的三刀殊榮。Andō 一直名列中國乃至全球最備受讚譽的餐廳之列，屢獲權威美食榜單及獎項肯定。 Agustin負責為Blue Box Café 設計菜單，反映Tiffany & Co.對工藝、優質食材及時尚設計的重視。他與團隊合作無間，所開發的菜式以更精煉的當代手法昇華經典料理。

Tiffany Blue Box Café資料

地址：香港銅鑼灣新寧道1號利園三期地下及1樓G01-G10及101-109號舖

聯絡電話：(+852) 2506-3438

營業時間：星期一至星期日上午11時至晚上9時

網頁：https://www.zh.tiffany.com/blue-box-cafe/hong-kong-en.html/

網上預訂: https://www.sevenrooms.com/experiences/thetiffanyblueboxcafe

Instagram 帳戶: @tiffanyandco #TiffanyHK #TiffanyAndCo @Agux1988