Chef Alyn Williams refreshes the restaurant’s core favourites while introducing new dishes, a weekday lunch menu, and a weekend afternoon tea

Please click HERE to download Magistracy Dining Room’s high-resolution images

[Hong Kong, 9^th July, 2026] Set within the historic halls of Tai Kwun, MICHELIN recommended Magistracy Dining Room unveils a refreshed summer menu by Executive Chef Alyn Williams, continuing its focus on ingredient-led British cooking while introducing a series of new dishes that draw from classic references, regional produce, and time-honoured techniques. 

The update builds on the restaurant’s foundation of familiar British dishes, from traditional recipes reinterpreted for today, to signatures that have become synonymous with the dining room.

A MENU SHAPED BY TRADITION, REWORKED WITH DETAIL

Designed to celebrate the essence of a British summer, the new dishes are light, vibrant and deeply grounded in the rhythm of the season. At the heart of the menu is the Double-Baked Lincolnshire Poacher Soufflé (HK$138), a longstanding fixture that remains unchanged in spirit – a double-baked cheddar soufflé paired with heirloom tomatoes and a tomato caramel dressing. It sits alongside new starters that lean into both British and European influences.

The Lobster Tart (HK$268) draws on the structure of a classic Waldorf salad, combining poached Canadian lobster with Sauternes-marinated apples, celery and fresh chestnuts for a balance of richness and acidity. A more casual, distinctly British note comes through in the Acorn-Fed Ham Toasted Crumpet, topped with a soft poached egg and finished with a preserved truffle vinaigrette.

The Prawn Bisque (HK$158) is made from roasted prawn heads and slow-cooked aromatics, served with brioche croutons and basil crème fraîche, while the Heritage Courgettes (HK$188) with herb bavarois layers grilled, pickled and raw courgettes with a light crème fraîche. 

Seafood continues to play a central role. The Steamed Seabass (HK$588) with basil and caviar velouté is gently cooked over herbs and finished with a dry sherry-based sauce, designed to integrate with the caviar as it is poured.

Vegetable-led dishes sit comfortably alongside. The new Seasonal Asparagus and Japanese Leafy Turnip (HK$328) with pearl barley and char-grilled vegetable broth is built around a smoky broth made from vegetables cooked over coals, offering a fully plant-based option without compromising on depth.

For more substantial plates, the menu leans into traditional British butchery. The Dingley Dell Pluma (HK$568) is paired with a black pudding and apple meatball and pork jus, while the grilled

Woodland Deer Venison Loin (HK$628) is served with morels, peas and soya beans, finished with a venison jus. The Baked Potato Gnocchi (HK$388) with grilled broccoli and pine nut dressing offers a lighter alternative with lemon and olive oil.

Desserts continue the restaurant’s focus on British favourites. A Crème Brûlée (HK$188) with speculoos biscuits keeps to a traditional format, while the Cherry Bakewell Tart (HK$208) with whipped crème fraîche references the original Derbyshire version, built on almond batter and cherry jam. These sit alongside existing staples such as sticky toffee pudding and Arctic roll.

A NEW MIDDAY MENU: THURSDAY TO SATURDAY

A new Midday Menu launches Thursday to Saturday, offering a more structured way to experience Magistracy Dining Room in the daytime, with a format that moves from starters through mains to classic British desserts.

The menu returns with a refreshed selection, distinct from the evening offering and shaped by a lighter touch and a different pace. Starters include the Magistracy Summer Salad with butter lettuce, toasted hazelnuts and sourdough croutons, alongside more indulgent options such as Pea and Watercress Vichyssoise with garden peas, mint oil and brioche and Heritage Tomato and Acorn-Fed Ham Crumpets, a nod to a British classic. The Steak Tartare, served with soy and Worcestershire sauce-cured yolk and dripping toast, is available as an additional supplement.

Mains balance comfort and familiarity. The Three Yellow Chicken Pie, topped with crisp puff pastry, sits alongside dishes such as Steamed Fillet of Cornish Hake with summer slaw, Espelette pepper and warm gazpacho, Roasted pigeon served with pea and soybean, sherry vinegar jus, and a lighter Saffron and Mascarpone Risotto with confit red peppers and toasted Parmesan. Sides include Quality Chop House Confit Potatoes and Creamed Spinach.

Desserts stay rooted in tradition, with Sticky Toffee Pudding with apple crumble gelato and a Summer Strawberry with meringue & whipped crème fraîche.

The Midday Menu is priced at HK$428 for two courses and HK$488 for three courses, plus 10% service charge.

AFTERNOON TEA: FRIDAY AND SATURDAY FROM 1PM

Afternoon Tea at Magistracy Dining Room is offered every Friday and Saturday from 1pm, built around a classic structure with a slightly more relaxed, celebratory angle.

The savoury selection includes Scottish Smoked Salmon and Dill Finger Sandwich, Roasted Chicken on Toasted Crumpet with wholegrain mustard dressing, and The Magistracy Mini Sausage Rolls with spiced apple ketchup, alongside lighter bites such as Cheese and Pickle Toasties and Cheddar Shortbread with truffle Chantilly. This is followed by Mixed Scones with clotted cream and preserves, before moving into sweets including jasmine tea madeleines, matcha and apple choux, raspberry rose macarons, and lapsang souchong bonbons, with subtle tea-led flavours running throughout.

Guests can choose from a selection of teas including Darjeeling Second Flush, Osmanthus Oolong, and Masala Chai, with the option to elevate the experience with English sparkling wines.

The Afternoon Tea is priced at HK$468 + 10% for one and HK$788 + 10% for two.

Reservations at Magistracy Dining Room can be made via SevenRooms at HERE.

<<ENDS>>

ABOUT MAGISTRACY DINING ROOM

Magistracy Dining Room, inspired by timeless London restaurants that brings all the charm and quintessential savoir-faire of these iconic institutions to the heart of Hong Kong, is open for lunch from Thursday through Sunday, with Sunday Roast only being served on one Sunday every month until September. Botanical Garden, a lush space outside the main dining room that is reminiscent of British heritage gardens, is also open from 12pm onwards on Thursday through Sunday, where guests will find respite in the form of the city’s finest gin and tonics.

ABOUT CHEF ALYN WILLIAMS

Executive Chef Alyn Williams brings a wealth of experience garnered from tenures under British culinary icons Marcus Wareing and Gordon Ramsay. Hailing from East London, his culinary ethos centers on fresh, home-grown ingredients and simple yet exceptional dishes. His culinary journey began at a young age, with early apprenticeships under renowned chefs paving the way for the establishment of his successful restaurant at The Westbury Hotel in Mayfair, which was notably awarded one MICHELIN star. At Magistracy Dining Room, Chef Alyn showcases a menu spotlighting seasonal British ingredients. He envisions the restaurant as a blend of fine dining sophistication and casual charm, striving to create a space that combines culinary creativity with a touch of informality, reflecting the dynamic essence of London’s dining scene.

MAGISTRACY DINING ROOM – RESTAURANT INFORMATION

Address – 1 Arbuthnot Road, Central, Hong Kong

Contact Number – +852 2252 3177

Website – https://www.themagistracyhongkong.com/magistracy-dining-room

Email – reservations@themagistracyhongkong.com

Instagram – @magistracydiningroom

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home and abroad.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscious that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.

由 ESTRO的主廚 Antimo Maria Merone和 Graziano De Gregorio、主廚Marco Xodo及佳民集團共同創立，頌揚意大利的熱情待客之道和家庭用餐體驗

請按此下載 NINETTA 官方高解像度照片

《2026 年 7月8日，香港》由即日起，充滿活力的全新意大利小餐館 Ninetta 於香港中環正式試業。由 ESTRO 的Antimo Merone 與Graziano De Gregorio、主廚 Marco Xodo 以及佳民集團 (JIA Group) 共同創立，Ninetta 將傳統意大利的熱情待客之道與現代節奏完美融合，打造一個多元的用餐空間。無論是想享用一杯香濃濃縮咖啡、與家人共享盛宴、悠閒享用午餐或與朋友共度晚餐，Ninetta 都是理想之選。

在聯合創辦人兼主廚 Marco Xodo 的帶領下，Ninetta貫徹「共享意大利美食」的理念，以優質食材為根本，並以真誠熱情的待客方式，呈獻源自意大利的經典料理——簡單直接，卻充滿溫度與分量。

NINETTA 的願景

Ninetta 的日常運作由主廚 Marco負責，餐廳則是名廚兼餐飲企業家 Antimo Merone、Graziano De Gregorio 以及佳民集團的最新合作成果，而他們正是屢獲殊榮意大利餐廳 Estro 背後的團隊。他們三方以聯合創辦人及創意推動者的身份，攜手塑造餐廳的理念、定位和長遠願景。他們的影響力貫穿於餐廳的每個細節：從款待與氛圍的方式，到對正宗意大利美食和社區共融式用餐文化的堅持。他們與主廚 Marco 並肩合作，將意大利文化最核心的元素一一呈現——家庭、慷慨、簡約以及卓越的美食，讓每一位走進餐廳的客人，都能在這份真摯與美味之中，感受意大利的生活精神。

Antimo Merone 表示：「我們非常興奮能與 Graziano 和佳民集團攜手合作，在中環核心地帶開設第二間意大利餐廳。這次全新嘗試正好填補本地餐飲市場的一個重要空白，尤其在中環中心地帶，為食客帶來輕鬆、卻同樣地道的意大利小餐館體驗。我們同樣期待每天都能與 Marco 一起並肩作戰——憑藉他非凡的廚藝與創意，我們相信定能為賓客帶來滿滿的歡樂。」

主廚 Marco Xodo 表示：「意大利料理早已深深烙印在我血液之中——而我也確信，香港的食客正是因為喜愛這份真誠的味道而特別著迷。我迫不及待於Ninetta迎接客人前來品嚐親切、樸實而適合每一位食客的意大利家常菜。」

NINETTA 的精神

Ninetta 的發音為 nee-NET-ta，在意大利文化中，是用來稱呼生命中充滿母愛的靈魂人物 (如母親、祖母或親切的長輩) 的親暱暱稱。這個詞象徵著她們的家永遠敞開大門，餐桌永遠座無虛席。

Ninetta 的靈感來自意大利人圍繞著 Nonna (奶奶) 一同聚餐的傳統：它象徵著溫暖、舒適和家人團聚的幸福時刻。餐廳也以同樣的精神為核心：熱情好客、平易近人、充滿活力。Ninetta的每一個細節，都希望為客人營造一種溫暖的親切感。這是一間鄰裡小餐館，讓出色的食物、真誠的待客與熱絡的談笑，於同一屋簷下自然交會。

NINETTA 主廚創辦人 MARCO XODO

Ninetta的廚房由聯合創辦人兼主廚Marco Xodo主理，他的職涯橫跨歐洲、中東與亞洲，擁有逾二十年的豐富廚藝經驗。

此前，主廚Marco在香港Testina擔任主廚四年，協助其成為香港最受歡迎的現代意大利餐廳之一。Testina以正宗的米蘭小餐館氛圍、手工意粉和地道的意大利地方菜餚而聞名。在 Marco的帶領下，餐廳贏得了眾多忠實愛好者，並在 2025年亞洲50佳餐廳榜單中位列第60名。

在加入 Testina之前，Marco 曾於上海米芝蓮二星餐廳 8½ Otto e Mezzo BOMBANA擔任主廚超過7年，為餐廳的持續成功作出了卓越貢獻。他的國際經驗亦包括在Armani Hotel Dubai和利雅得Ritz-Carlton Riyadh擔任高級職位。於 Ninetta，主廚 Marco 將多年累積的經驗與影響力匯聚於一間充滿活力的社區意大利小餐館——以真誠待客為心，以分享美食的喜悅為核心，為每位賓客打造最具溫度的用餐體驗。

以「Famiglia Style」呈現意大利家庭風味

秉持主廚 Marco「Famiglia Style」待客理念，Ninetta的單點餐單推出 32款意大利菜式，從清爽前菜（13款）到意粉（5款手工意粉及2款Gragnano乾意粉），再到豐盛主菜和共享主菜（7款），以及經典甜點（5款），適合大夥伴一同分享。

首先由精選前菜揭開序幕，包括「坎帕尼亞」水牛芝士辮子（HK$228）配牛心蕃茄和塔吉亞斯卡橄欖；意式小牛配吞拿魚醬（HK$218）；手切「法索納」牛肉他他（HK$198）；燴小八爪魚伴玉米蓉（HK$198）；及薄切橙片（HK$138）配甜酸汁及西班牙鯷魚等。

接著為 Ninetta 的精選意粉——主打新鮮自製手工意粉包括焗肉醬千層麵批（HK$188）、三黃雞雜手工闊麵（HK$208）、西西里紅蝦薯仔麵糰（HK$328)及適合多人分享的手工意大利雲吞（HK$238) 配火腿、豌豆和奶油。另外亦可選擇香辣波士頓龍蝦大水管粉（HK$498）配櫻桃蕃茄和新鮮羅勒，用上 Gragnano 手工乾意粉，口感十足。

Ninetta 亦特別設計多款適合多人分享的菜式，包括以澄清牛油和鼠尾草烹製的脆香意大利小牛扒（HK$588），可選擇配以意式火腿及煙燻芝士（HK$688）；炭燒和牛肉眼扒（HK$988/600克）伴芥末籽及紅酒肉汁；及香煎馬友魚配海鮮湯 （HK$528）。

單人用餐的客人可選擇炭燒封門牛柳配意式香草醬（HK$338）及時令蔬菜、烤豬頸肉串（HK$268）配韭菜和 scapece 意大利青瓜或烤八爪魚伴燴甜椒（HK$248）配意大利辣香腸醬。

甜點方面，客人可享用經典的意式甜點，包括Ninetta意式脆脆提拉米蘇（HK$108）配榛果、咖啡及脆薄餅；開心果蛋糕（HK$138）配開心果沙巴雍；櫻桃意式奶凍（HK$98）；朱古力蛋糕配杏仁、馬斯卡彭雪糕（HK$138）以及香桃雲呢拿雪糕（HK$108）配馬沙拉沙巴雍。

充滿溫馨活力的現代意大利小餐館

Ninetta的室內設計靈感來自充滿懷舊氣息的意大利家庭氛圍，並融入20世紀80年代和90年代的經典設計元素。空間以溫暖的大地色調搭配舒適材質與柔和層次，讓整體氛圍隨著一天節奏自然演變，始終充滿活力。戶外露台更將餐廳的活力延伸至中環中心地帶，是享用餐前酒、欣賞美景以及與朋友暢談共度長夜的理想場所。餐廳播放的音樂也體現了其輕鬆愉悅的氛圍，以意大利經典 80 年代曲目重新混音，為用餐體驗注入更輕鬆的情緒；而服務流程也刻意營造親切、溫暖且令人放鬆的感覺。

美酒、氣泡酒及意大利熱情待客之道

與主廚 Marco 的餐單相呼應，Ninetta的飲品單靈感源自意大利深厚的開胃酒文化。客人可品嚐到經典的意大利雞尾酒，包括Negroni、Garibaldi 和 Hugo Spritz 氣泡酒，同時亦可享用致敬意大利酒莊風土、由北至南多元風格的酒單。Ninetta亦提供一系列無酒精飲品，以時令食材、新鮮柑橘和帶有地中海風味的元素精心調製。

Ninetta的酒單囊括了來自威尼托、皮埃蒙特、托斯卡納、坎帕尼亞、西西里等產區的佳釀，從輕鬆易飲的日常之選，到意大利相當具代表性的珍貴酒款一應俱全。精選佳釀包括Mastroberardino Falanghina、Alberto Oggero Roero Arneis、Stomennano Chianti Classico和Frescobaldi Castel Giocondo Bunello di Montalcino，以及Antinori Tignanello和Sassicaia等經典之作。

Ninetta的酒單亦提供5款氣泡酒，價錢為 HK$450至HK$980；18款白葡萄酒，價錢為 HK$450至HK$1,080；23款紅葡萄酒，價錢為 HK$480至HK$3,980；2款甜酒，價錢為HK$480 至HK$3,980。

Ninetta 已正式進駐中環，現正開放晚市服務（逢星期二休息）。此外，餐廳將於7月特定日子 —即本月7月 10、11、17、18、24、25 及 31 日—— 推出午市服務，時間為中午 12 時至下午 2 時 30 分，期間將供應精選散點餐單。由 8 月 1 日起，餐廳將全面開放每日午市（逢星期二休市），為賓客提供更完善的用餐體驗。

有關餐廳最新動態及活動詳情，請密切留意 Ninetta 於各大社交媒體平台發布之資訊。

《完》

關於NINETTA

位於中環的Ninetta是一間現代意大利餐廳，由Antimo Merone、Graziano De Gregorio和佳民集團共同創立，並由聯合創辦人兼主廚Marco Xodo主理。Ninetta以親切友善的高品質家庭式菜餚，展現意大利熱情好客的傳統。 Ninetta在意大利文化中，是用來稱呼生命中充滿母愛的靈魂人物的親暱暱稱。這個詞象徵著她們的家永遠敞開大門，餐桌永遠座無虛席。從手工意粉和經典的意大利菜式，到充滿氣氛的餐前小酌和豐盛的家庭式盛宴，Ninetta 以優質食材與經典、耐人尋味的意大利烹調技藝，交織成一個充滿活力、同時也能無縫迎合各種場合的理想餐聚空間。

餐廳資料

地址: 中環威靈頓街2-8號威靈頓廣場M88 3樓

試業營業時間: 星期三至星期一（星期二休息）18:00-00:00

電話: +852-9726-4188

電郵: info@ninetta.hk
網址: www.ninetta.hk

社交媒體 (Instagram): @ninettahk @chefxodo @antimo_maria_merone @grazdegreg @jiagroup

A bold new brunch inspired by the flames and smoke of Sichuan barbecue, available exclusively every Saturday, Sunday and Public Holiday

Please download high resolution images of Grand Majestic Sichuan here

[HONG KONG, 7^th JULY, 2026] This July, Grand Majestic Sichuan by Chef Theign Phan unveils an entirely reimagined Weekend Brunch experience, introducing a new format inspired by the flavours and atmosphere of a traditional Sichuan Shao Kao (烧烤) restaurant. Translating directly to “barbecue”, Shao Kao is a beloved style of dining across China, where ingredients are seasoned generously, kissed by fire and enjoyed alongside punchy cold dishes and ice-cold drinks.

Available every Saturday, Sunday and Public Holiday, the new brunch takes a smokier, bolder and spicier turn than Grand Majestic Sichuan’s usual offering, with a menu designed around flame-forward flavours and large-format dishes inspired by the lively barbecue restaurants of Chengdu.

NEW WEEKEND BRUNCH INSPIRED BY SICHUAN BBQ RESTAURANTS

Priced at HK$588 + 10% per guest, the experience begins with an array of all inclusive cold appetisers: bright, refreshing dishes that gradually build anticipation before the arrival of heavily seasoned seafood, meats and poultry. Crisp Sichuan Vegetable Pickles, refreshing Chilled Celtuce Strips tossed with Sichuan peppercorn oil, Chilli Oil Potato Strips, classic Shredded Chicken, and slippery-crunchy Sichuan Peppercorn Jellyfish offer contrasting textures and delicate spice, creating a deliberate progression throughout the meal.

Warm appetisers then turn up the intensity. Firecracker Crispy Tofu arrives tossed with facing heaven chillies and house-made mala oil, while Chilli Oil Pork Wontons deliver familiar Sichuan comfort through aromatic sweet soy and fragrant chilli oil. Hot and Sour Tofu, inspired by the beloved Sichuan street snack douhua, combines silky house-made tofu with century egg and a punchy hot-sour dressing.

At the heart of the experience are large-format mains inspired by Sichuan barbecue traditions, where seafood and meats are wok-seared or roasted to recreate the smokiness and drama of open flames. Guests may select one main per person from dishes including Whole Calamari wok-seared and paired with scorched chillies and leek sauce; Spiced Fish Collar dressed with a house-made chilli and Sichuan peppercorn spice blend; Garlic Butter Tiger Prawns finished with spicy brown butter; and Chilli Salt Three Yellow Chicken, cured overnight before roasting and wok-searing for added crispness.

For guests looking for an even more indulgent option, premium supplements include Sichuan Grilled Beef Steak (+HK$88), featuring Australian ribeye dressed with peppercorn spring onion oil, crispy garlic and peanuts, alongside Spiced Cumin Lamb Chops (+HK$88) inspired by northern Chinese barbecue traditions. A vegetarian Roasted Whole Eggplant with spicy garlic sauce offers a nod to one of Sichuan’s most beloved street-side barbecue dishes.

To complete the experience, guests can enjoy unlimited servings of classic Sichuan side dishes designed to round out the meal. Highlights include Mapo Tofu, Fish Fragrant Eggplant, Smoked Bamboo and Broccolini, Egg Fried Rice, and Sichuan Chilled Noodles dressed with spicy sesame sauce, bringing familiar flavours into a brunch format that feels both indulgent and distinctly Grand Majestic.

Speaking on the new direction, Head Chef Theign Phan shares: “When people think of Sichuan cuisine, they often think immediately of hotpot or classics like Mapo Tofu. But Shao Kao culture is such a huge part of dining in Chengdu. I wanted to recreate that atmosphere and flavour journey through brunch; the progression from lighter cold dishes into bold grilled flavours, all with that feeling of gathering around the table and sharing.”

The new Weekend Brunch launches this July and will be available every Saturday, Sunday and Public Holiday exclusively at Grand Majestic Sichuan. For reservations, please visit website at HERE.

<<ENDS>>

GRAND MAJESTIC SICHUAN RESTAURANT INFORMATION

Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong

Contact Number – +852-2151-1299

Contact Email – reservations@thegrandmajesticsichuan.com

Website – www.thegrandmajesticsichuan.com

Instagram – @GrandMajesticSichuan @cheftheign @blacksheeprestaurants

ABOUT GRAND MAJESTIC SICHUAN

Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.

ABOUT GRAND MAJESTIC SICHUAN’S HEAD CHEF, THEIGN PHAN

Born in Malaysia and raised in Singapore, Chef Theign Phan’s discerning palate was shaped by diverse influences from her upbringing. Her passion for food blossomed through travels and exposure to a melting pot of cuisines labelled under the “Asian” umbrella during visits to family in San Francisco. The pivotal moment occurred during her college graduation, inspired by a speech by the late chef Charlie Trotter, fuelling her determination to pursue a culinary profession. After years of global gastronomic exploration, Chef Theign found her calling in Hong Kong, where she joined the team at Ho Lee Fook before taking the lead at Saigonese grill house, Le Garcon Saigon. Three years later at the helm of Grand Majestic Sichuan, her path intertwined with acclaimed Sichuan food scholar Fuchsia Dunlop, whose cookbook, “Land of Fish and Rice,” was a notable early influence on her culinary journey. With a relentless curiosity and a deep-rooted connection to her Asian heritage, Chef Theign’s dedication to Chinese cuisine, particularly Sichuan, is evident in her innovative and passionately crafted dishes.

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad, with restaurants delivering Black Sheep’s signature hospitality in Singapore and Dubai.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. Since 2015, Black Sheep has maintained the Black Sheep Family Fund, the company’s social impact arm and registered charity since 2023, dedicated to partnering with charities, mobilising global relief efforts and supporting the extended community. Since its inception, the Black Sheep Family Fund has been a cornerstone of Black Sheep’s mission, embodying the team’s belief that genuine hospitality begins with taking care of the community first and connecting the hospitality movement to a greater cause.

By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.

摩登演繹經典扒房，主打稀有肉類部位、本土風味與炭火直燒

請按此下載 MARROW高解像度圖片及餐單

《2026年7月7日 — 香港》今個夏季，MARROW 將於2026年7月1日至8月31日期間進駐香港灣仔利東街，帶來兩個月的限時快閃餐飲體驗。MARROW 以摩登視角重新演繹經典扒房，透過選用優質食材、精選稀有肉類部位、以炭火直燒方式烹調，並大膽融合多元風味，打造獨樹一幟的用餐體驗。

MARROW 為肉食愛好者而設。它的概念並未局限於高級或傳統扒房的既定模式，而是延展至更廣泛的「以肉食為主角」餐飲可能。於熟悉的餐飲框架之上，MARROW以意想不到的食材搭配、本土風味，並吸收香港多元飲食文化的現代思維，為經典形式注入新意。

MARROW的餐單由極具天賦的主廚Chris Ma及其團隊傾力策劃。Chris 擁有豐富且深厚的餐飲經驗，曾效力於香港多間享譽盛名的餐廳，包括TATE Dining Room 和Amber；其後出任台灣MMHG湘樂餐飲集團（MUME Hospitality Group） 的集團行政總廚，負責管理旗下多個備受讚譽的餐飲品牌，包括MUME、FUMÉE、Coast、Inari、Bonami與 Baan。 於MARROW，Chris將數十年高端餐飲的專業造詣，融入到更輕鬆愜意的用餐氛圍之中——確保每一道菜既呈現大膽而誘人的風味，以及精湛的工藝與創意。

MARROW —— 摩登扒房的全新視野

全新概念MARROW經歷數月打磨，旨在於香港現代餐飲語境中，重新詮釋「扒房」的定義。概念核心延續對優質肉類、精湛牛扒火候與炭火直燒的堅持；同時，亦積極拓展至稀有肉類部位、別出心裁的風味組合，以及敢於突破傳統扒房框架的創新菜式。 餐廳延續經典扒房的熟悉格局，卻在食材甄選、菜餚呈現與整體節奏上作出大膽革新，讓用餐體驗兼具傳統底蘊與鮮明原創精神。

非傳統扒房

MARROW的餐單以傳統扒房的熟悉架構為靈感，同時加入更具現代感的菜式元素，讓每一道菜都呈現出「熟悉卻不一樣」的個性與節奏。 在單點餐單中，前菜包括：酥脆鱸魚可樂餅（HK$88）搭配豆豉辣椒蛋黃醬、鰤魚刺身（HK$128）配哈密瓜莎莎醬及香草油、四川風味牛肉他他（HK$128）配煙燻油、油封蛋黃及牛筋脆片，以及花雕醉鵪鶉（HK$148）配雞樅菌及花雕酒。餐廳的名字精神同樣體現在菜式避風港烤牛骨髓（HK$188）之中——牛骨髓上鋪滿辣椒脆蒜酥，並配以烘佛卡夏麵包一同享用。

燒烤系列則精選六款菜式，涵蓋多款稀有肉類部位及海鮮，包括：澳洲M4+頂級肉眼蓋牛扒（6安士/HK$228）、澳洲和牛腹肉牛扒（6安士/HK$248）、紐西蘭Lumina高地和羊柳（6安士/HK$208）、戰斧豬扒（HK$480/兩位用）、烤多寶魚（HK$452/兩位用）佐以鹹檸檬焦香牛油汁及麵包丁，以及澳洲和牛上肩胛肉牛扒（13安士/HK$688/兩位用）。

此外，其他招牌主菜亦一併登場，例如香脆鱗黃花魚（HK$218）配椒香鹹蛋黃醬、酥脆炸豬頸肉扒（HK$208）及蟹肉粗管麵（HK$228），展現廚藝團隊在炭烤技藝之外的更廣闊創作視野。

最後，以一系列充滿懷舊氣息的甜點作結，包括朱克力曲奇提拉米蘇（HK$88）、巴黎布雷斯特泡芙（HK$88）配花生及海鹽焦糖，以及牛角包西多士（HK$88）配提子乾及雲呢拿雪糕。

香港餐飲新篇章

MARROW將於7月至8月限時登場，為客人帶來主打肉類的全新餐飲體驗——它秉承精湛的烹飪技藝和優質的食材，同時又不拘泥於傳統。 MARROW 兼具扒房的核心精神、社區餐廳的自在氛圍，以及美食樂園的探索慾——旨在頌揚美食帶來的歡聚時光，也一同展望香港未來、以炭火直燒為主導的餐飲可能。

請按此網頁預訂MARROW。

《完》

關於MARROW

MARROW是一間主打肉類料理的摩登扒房。它汲取了經典扒房的傳統精髓，同時融入現代烹飪概念，致力於呈現優質食材、稀有肉類部位、炭火直燒烹飪技藝以及大膽創新的風味組合。快閃餐廳將於2026年7月至8月31日限時登陸香港，為客人帶來耳目一新的現代共享餐飲體驗。 

MARROW 快閃扒房資料

地址: 香港灣仔皇后大道東200號利東街1樓

營業時間: 2026年7月1日至8月31日 – 每日僅供應晚餐

網上預訂: https://thebakerandthebottleman.hk/marrow

Instagram 帳戶: https://www.instagram.com/marrow_restaurant/

A heartfelt celebration of Italian hospitality and family-style dining, co-founded by Chef Antimo Maria Merone & Graziano De Gregorio of ESTRO together with Chef Marco Xodo and JIA Group 

Please download high resolution images and menus of Ninetta here

<<6^th July, 2026 – Hong Kong>> This summer, Hong Kong welcomes Ninetta, a lively new Italian trattoria opening in Central. Co-founded by Antimo Merone and Graziano De Gregorio of ESTRO together with Chef Marco Xodo and JIA Group, Ninetta brings together the warmth of traditional Italian hospitality with contemporary energy, creating a place where guests can stop by for a quick espresso, gather for a family feast, linger over a long lunch, or settle in for a lively evening with friends.

Led by Co-Founder and Head Chef Marco Xodo, Ninetta embraces the philosophy of “Italian Food For Everyone”, serving straightforward Italian cuisine rooted in quality ingredients and warm hospitality.

The Vision Behind Ninetta

While Chef Marco oversees the day-to-day culinary direction in Hong Kong, Ninetta is the latest collaboration from acclaimed chefs and restaurateurs Antimo Merone, Graziano De Gregorio and JIA Group – the team behind the award-winning Italian restaurant, Estro. Both serve as Co-Founders and creative custodians of the concept, helping shape the restaurant’s philosophy, identity and long-term vision. Their influence is reflected throughout the restaurant, from its approach to hospitality and atmosphere to its commitment to authentic Italian cuisine and community-driven dining. Together with Chef Marco, they have created a trattoria that celebrates the very best of Italian culture: family, generosity, simplicity and exceptional food.

“We are thrilled to be opening our second Italian restaurant in the heart of Central, in collaboration with Graziano and JIA Group. This venture fills a much-needed niche in the local dining scene especially in the heart of Central, offering a relaxed yet authentic trattoria experience. We are equally excited to be working alongside Marco every day —his exceptional culinary skills will undoubtedly bring great joy to our guests,” says Antimo Merone.

“Italian cooking is something that runs in my blood—and it’s exactly what I believe diners in Hong Kong truly appreciate. I can’t wait to get back into the kitchen at my new home, Ninetta, and welcome guests to enjoy our approachable, no-frills Italian fare that’s made for everyone,” says Chef Marco Xodo.

The Spirit of Ninetta

Pronounced “nee-NET-ta”, Ninetta is a term of endearment that loosely translates to “little Nina” or “dear Nina”. More importantly, it evokes the image of a beloved Italian matriarch – the mother, grandmother, aunt or family figure whose home is always open and whose table is always full.

Inspired by the Italian tradition of gathering around Nonna, Ninetta represents warmth, comfort and togetherness. It is a restaurant built around the same nurturing spirit: welcoming, approachable and full of life. At its heart, Ninetta is designed to feel like a warm embrace; a neighbourhood trattoria where exceptional food, genuine hospitality and lively conversation come together under one roof.

At the Helm: Chef Marco Xodo

Leading the kitchen at Ninetta is Co-Founder and Head Chef Marco Xodo, whose career spans more than two decades across Europe, the Middle East and Asia.

Most recently, Chef Marco spent four years leading the kitchen at Testina in Hong Kong, helping establish it as one of the city’s most beloved modern Italian restaurants. Known for its authentic Milanese trattoria spirit, handmade pastas and regional Italian cooking, Testina earned a loyal following and debuted at No. 60 on Asia’s 50 Best Restaurants 2025 during his tenure.

Prior to Testina, Chef Marco served as Chef de Cuisine at the acclaimed 8½ Otto e Mezzo BOMBANA in Shanghai, where he spent more than seven years contributing to the restaurant’s continued success and maintenance of two MICHELIN stars. His international experience also includes senior positions at Armani Hotel Dubai and The Ritz-Carlton Riyadh. At Ninetta, Chef Marco brings together the experience and influences gained throughout his career to create a vibrant neighbourhood trattoria centred on heartfelt hospitality and the joy of sharing great food.

The Flavours of Italy, Served Famiglia Style

Reflecting Chef Marco’s philosophy of serving “Famiglia Style”, the all a la carte menu with a total of 32 dishes spans the entire spectrum of Italian dining, from light antipasti (13 dishes), pasta courses (7 dishes) to hearty mains and sharing mains (7 dishes) and classic desserts (5 dishes).

Guests can begin with dishes such as Mozzarella Braid from Campania (HK$228) with ox heart tomatoes and Taggiasca olives, Veal Tonnato (HK$218) featuring a classic Fassone veal and tuna sauce, Beef Tartare (HK$198) with hand-cut Fassona beef, marinated egg yolk, or Baby Octopus (HK$198) with ‘nduja and white polenta or an Orange Carpaccio (HK$138)  – Thinly sliced orange, sweet & sour dressing, Spanish anchovies.

Fresh home-made pasta takes centre stage, with highlights including Lasagna Terrine (HK$188) with ragù Bolognese, Pappardelle (HK$208) with yellow chicken ragù with chicken heart, gizzard and comb, hand-folded Tortellini (HK$238) with artisan ham, peas and cream, Gnocchetti (HK$328) with Sicilian red prawns, shellfish broth and fennel pollen or the show-stopper. Other great pasta sharing options include Paccheri – Whole Boston Lobster, Cherry Tomatoes, Fresh Basil (HK$498).

Designed for sharing, larger-format dishes include a Veal Chop (HK$588) cooked in clarified butter and sage or a more sinful version, served with mortadella and melted provola cheese (HK$688), a charcoal-grilled 600g Wagyu Rib Eye (HK$988) served with mustard seeds and red wine jus, and Ma Yau Fish (HK$528) prepared Acqua Pazza style.

For those dining individually, offerings include Hanger Steak (HK$338) with seasonal vegetables and Italian chimichurri, grilled Pork Neck Skewers (HK$268) with leeks, “scapece” zucchini or roasted Octopus (HK$248) served with Peperonata, Romesco bell pepper sauce, smoked oil and more.

To finish, guests can enjoy Italian classics such as Ninetta Tiramisu (HK$108) with hazelnut, coffee, crispy crêpes, Pistachio Cake (HK$138) with Pistachio sabayon, Cherry Panna Cotta (HK$98) and Pesca Melba (HK$108) with Peach, vanilla ice cream, raspberry, marsala sabayon.

A Modern Trattoria Filled with Warmth and Energy

Inspired by nostalgic Italian homes and infused with touches of 1980s and 1990s design, Ninetta’s interiors feature warm earthy tones, inviting textures and a lively atmosphere that evolves throughout the day. An outdoor terrace extends the energy of the restaurant into the heart of Central, creating the perfect setting for aperitivo, people-watching and long evenings with friends. The soundtrack reflects the restaurant’s playful spirit, featuring Italian remixes of beloved 80’s classics, while service is designed to feel warm and welcoming.

Wines, Spritzes and Italian Hospitality

Complementing Chef Marco Xodo’s menu is a beverage programme inspired by Italy’s rich aperitivo culture. Guests can enjoy timeless Italian classic cocktails including the Negroni (HK$88), Garibaldi (HK$88) and Hugo Spritz (HK$88), alongside a wine list that celebrates the diversity of Italian winemaking from north to south. For those seeking alcohol-free alternatives, Ninetta also offers a dedicated selection of zero-proof drinks crafted with seasonal ingredients, fresh citrus and Mediterranean-inspired flavours, ensuring there is something for every guest around the table.

Showcasing wines from Veneto, Piedmont, Tuscany, Campania, Sicily, and beyond, Ninetta’s wine list offers everything from easy-drinking everyday selections to some of Italy’s most prestigious labels. Standout choices include Mastroberardino Falanghina, Alberto Oggero Roero Arneis, Stomennano Chianti Classico, and Frescobaldi Castel Giocondo Brunello di Montalcino, alongside icons such as Antinori Tignanello and Sassicaia for those marking a special occasion.

For those seeking quality without extravagance, Ninetta’s wine list features five sparkling wines priced between HK$450 and HK$980, 18 whites from HK$450 to HK$1,080, 23 reds from HK$480 to HK$3,980, and two dessert wines ranging from HK$480 to HK$680.

Ninetta has now open in Central with dinner service daily (except Tuesday), lunch service on 10^th + 11^th + 17^th + 18^th + 24^th + 25^th + 31^st July from noon – 1430pm with a reduced a la carte menu and from 1^st August with a daily lunch offering (except Tuesday). Stay tuned on all happenings and latest news via the restaurant’s social networks.

For reservations at Ninetta, please visit website at HERE.

<<ENDS>>

ABOUT NINETTA

Ninetta is a contemporary Italian trattoria located in the heart of Central, Hong Kong. Co-founded by Antimo Merone, Graziano De Gregorio and JIA Group, and led by Co-Founder and Head Chef Marco Xodo, Ninetta celebrates the warmth of Italian hospitality through approachable, high-quality cuisine served family style.

Named after a beloved Italian matriarch, Ninetta is inspired by the tradition of gathering around the table with family and friends. From handmade pasta and regional Italian classics to lively aperitivo moments and generous family-style feasts, the restaurant brings together great ingredients and timeless valued Italian cooking in a vibrant setting designed for every occasion.

RESTAURANT INFORMATION – NINETTA

Address: 3/F, M88, 2-8 Wellington Street, Central, Hong Kong

Soft Opening Hours: Wednesday – Monday (closed on Tuesdays) from 18:00pm – 00:00am

Tel: +852-9726-4188
Email: info@ninetta.hk

Website: www.ninetta.hk

Instagram: @ninettahk @chefxodo @antimo_maria_merone @grazdegreg @jiagroup

以正宗手工葡撻聞名的英國倫敦人氣烘焙店現已於中環開設首間亞洲旗艦店；每月輪替餐單的概念，為客人持續帶來新驚喜。

請按此下載 SANTA NATA 官方高解像度照片

《2026年7月2日，香港》以正宗手工葡撻享譽全球的的英國倫敦烘焙名店Santa Nata，欣然宣布現已今年六月下旬在香港中環擺花街25-27號開設試業首間香港分店。

Santa Nata由葡萄牙企業家 Francisco Oliveira 於倫敦創立，為英國深受歡迎的正宗葡撻品牌之一。Santa Nata 於2019年在倫敦開設首間烘焙店，並已在倫敦擴展至六間分店，於牛津亦設有門市；同時亦在科威特、多哈和伊斯坦堡等地開設國際加盟店。香港店的開幕，標誌著 Santa Nata全球擴張的另一重要里程碑：這不僅是其第10間烘焙店，也是其進軍亞洲市場的首個據點。

Santa Nata香港店位於中環心臟地帶，將其招牌手工葡撻的悠久傳統帶到香港。每一個葡撻均每日新鮮烘焙，忠於源自傳承逾三百年的葡萄牙傳統食譜；製作過程更一絲不苟：層層交疊的酥皮精準壓折，呈現細緻紋理；絲滑濃郁的吉卡醬由匠心細緻調製，並以高溫烘烤，塑造酥脆薄層外皮與焦香奶油內餡的完美對比。店內設有可容納八位客人的座位，並另有八位客人站立空間；客人亦可近距離欣賞開放式廚房的製作流程，觀看烘焙師於現場手工製作葡撻。

Santa Nata創辦人Francisco Oliveira表示：「香港的飲食文化是中西文化交匯的結晶，豐富多元、充滿活力，讓人倍感期待。我們非常興奮能將正宗葡撻帶到這座城市，並打造融合傳統、精湛工藝及創新理念的烘焙體驗。除招牌葡撻外，我們亦將以每月輪替餐單，讓客人每次到訪都能發掘新驚喜。」

新鮮出品始終是Santa Nata體驗的核心。與倫敦門市一樣，香港店亦將每日於店內現場烘焙葡撻，確保客人全天均能品嚐到熱騰騰、新鮮出爐的葡撻。 儘管傳統葡撻多以甜潤濃郁見稱，創辦人 Francisco 對香港地道口味卻深表尊重。Santa Nata Hong Kong 開幕前精心調校配方，以契合本地味蕾偏好，於承傳正宗葡式烘焙精髓與迎合香港獨特飲食文化之間，取得微妙平衡——絕不悖離原產葡撻之靈魂。

香港 Santa Nata精心設計的開業餐單隆重登場

香港Santa Nata將以精心打造的開業餐單隆重登場，並為客人呈獻三款招牌烘焙美點。客人可品嚐 Santa Nata 標誌性的葡撻 (每件HK$14 / 2件 HK$28/ 4件 HK$56 / 8件 HK$112) – Santa Nata的葡撻以其酥脆焦香的撻皮和香滑的奶香蛋餡而聞名，一直是Santa Nata的招牌出品。

除此之外，Santa Nata亦推出 Pão de Deus (HK$25)，葡萄牙語中意為「上帝的麵包」。這款傳統葡萄牙甜麵包以港式雞尾包為靈感，融合了香港風味。麵包採用精緻的日式枕頭麵包製作工藝，椰絲餡料飽滿細膩，並淋上經典的葡撻吉士醬；麵團經過一小時慢速發酵，烘烤至金黃酥脆。 第三款招牌出品為 Santa Nata奶油牛角麵包 (HK$25)，一款傳統葡式牛角包，外型仿照法式牛角包。客人可以選擇另加$5搭配濃鬱的奶油一同享用。

三款主打烘焙美點將於每日定時新鮮出爐，分別於上午10時、中午12時、下午2時、4時及6時分批烘焙。當店內鐘聲響起，客人便會知道新一批溫熱酥香、剛出爐的招牌烘焙美點已準備就緒，可供品嚐。葡撻既有單件裝，亦提供分享裝，是早晨配咖啡、下午茶、辦公室小憩或慶祝聚會的理想之選。

三款人氣烘焙品亦將配搭精心挑選的飲品，包括Nata鮮奶咖啡 (HK$48)、Nata奶茶 (HK$45)以及各種經典咖啡和茶飲，價錢由HK$30起。

新餐單及定期推出新品

香港Santa Nata將於每月推出新品，為客人帶來更多樂趣、驚喜與美味體驗。除招牌經典之作外，Santa Nata亦將輪替推出限量版糕點、甜點及季節限定美食，並以葡萄牙傳統與本地風味為靈感，呈獻一系列創意新品。餐單將每30至60天更新一次，確保每次到訪皆有新發現，同時讓團隊持續展現創意與不同口味。Santa Nata亦計劃推出特色吉士醬甜點、季節限定糕點及香港限定美食。敬請期待更多最新消息。

把葡萄牙的傳承帶到倫敦，現以香港繼續延伸

Santa Nata由Francisco Oliveira 創立。他出生並成長於葡萄牙聖塔倫 (Santarém)，家族擁有三代以上的烘焙傳承。儘管 Oliveira曾先投入企業工作，最後仍回到故土，重拾初心，並希望把正宗的葡萄牙烘焙傳統帶給全球食客。 Francisco於2019年移居倫敦。當時他在英國尚未具備餐飲相關經驗，卻隨即開設第一間Santa Nata烘焙店，重現他在葡萄牙成長過程中熟悉的經典風味。品牌理念迅速獲得好評，並逐步發展成為國際知名的烘焙品牌。 葡撻作為葡萄牙最具代表性的美食之一，近年來正持續風靡全球。Santa Nata一直致力於忠實延續原汁原味的配方，同時透過不斷推出新產品與新體驗，持續精進烘焙品質與整體品牌呈現。

敬請關注香港 Santa Nata的 Instagram專頁，以了解更多最新資訊及活動 。Santa Nata香港店每日營業，時間為上午10時到晚上9時。

《完》

關於香港SANTA NATA

Santa Nata是極具代表性的正宗葡萄牙烘焙品牌，由Francisco Oliveira於2019年在倫敦創立。品牌專注於每日新鮮烘焙的手工葡撻，將傳統葡萄牙烘焙技藝與當代烘焙體驗完美結合。目前，Santa Nata在倫敦設有六間分店、在牛津設有一間門市，並於科威特、多哈及伊斯坦堡等地設有國際加盟店。香港店的開幕，標誌著 Santa Nata 全球擴張的重要里程碑：不但為品牌第 10間烘焙店，更是其進軍亞洲市場的首個據點。

關於FRANCISO OLIVEIRA

Francisco Oliveira為Santa Nata的創辦人兼行政總裁。他出生並成長於葡萄牙聖塔倫（Santarém），家族擁有三代以上的烘焙傳承。儘管他曾成功開啟企業職業生涯，最終仍於2019年移居倫敦並創立Santa Nata，立志將正宗葡撻帶給全球食客。 由最初的一間小型烘焙店開始，Santa Nata已發展成為持續擴張的國際品牌，旗下據點遍佈倫敦、牛津、科威特、多哈、伊斯坦堡及香港。Francisco將持續帶領品牌穩步成長，同時堅守對傳統葡萄牙烘焙工藝、產品品質與熱情服務的執著追求。

SANTA NATA資料

地址：香港中環擺花街25-27號

電話 ：+852-35945724

網站：www.santanata.com

Instagram：@santanata.hk

小紅書ID: 6779998506

The internationally acclaimed Portuguese bakery, celebrated for its authentic handmade Pastéis de Nata, brings its first Asian flagship to Central Hong Kong with a monthly rotating menu concept designed to keep guests coming back for more

Please click HERE to download Santa Nata Hong Kong’s Official Images

<<2^nd July, 2026 – Hong Kong>> Santa Nata, the internationally recognised Portuguese bakery devoted to the iconic Pastel de Nata, is delighted to announce the official opening of its first Hong Kong location on 25-27 Lyndhurst Terrace in Central.

Founded in London by Portuguese entrepreneur Francisco Oliveira, Santa Nata has become one of the United Kingdom’s most beloved destinations for authentic Portuguese custard tarts. Since opening its first bakery in 2019, the brand has expanded to six locations across London and Oxford, alongside a store in Oxford, with additional international locations in Kuwait, Doha, and Istanbul. Hong Kong marks the next chapter in Santa Nata’s global expansion of its 10^th shop and its first opening in Asia.

Situated in the heart of Central, the new bakery brings Santa Nata’s heritage to Hong Kong with its signature handmade Pastéis de Nata. Baked fresh throughout the day, each tart honours a traditional Portuguese recipe passed down for over 300 years. The process is meticulous: laminated pastry is layered to perfection, silky custard is prepared with care, and every tart is baked at high heat to create the hallmark contrast of crisp, flaky layers and a caramelised, creamy centre. The Hong Kong outpost also will offers intimate seating for eight guests, with space for an additional eight to stand. Visitors can enjoy front-row views of the open kitchen, watching the bakers craft each batch by hand in real time.

“Hong Kong has one of the most exciting and dynamic food cultures in the world. We are incredibly excited to introduce authentic Portuguese Pastéis de Nata to the city and create a bakery experience that combines tradition, craftsmanship, and innovation. While our signature tart will always remain at the heart of Santa Nata, our monthly-changing menu means there will always be something new for guests to discover.” says Francisco Oliveira, Founder of Santa Nata.

Freshness remains at the heart of the Santa Nata experience. Like its London bakeries, the Hong Kong location will bake multiple batches daily on-site, ensuring guests can enjoy warm Pastéis de Nata straight from the oven throughout the day. While traditional Pastéis de Nata are often perceived as richly sweet, Francisco holds deep respect for Hong Kong’s local palate. Santa Nata Hong Kong have carefully refined their recipe to suit regional preferences, striking a delicate balance between authentic Portuguese heritage and the city’s unique taste profile—without compromising the soul of the original tart.

Santa Nata Hong Kong Debuts with Curated Signature Menu

Santa Nata Hong Kong will launch with a tightly curated menu centred around three signature pastry creations. Guests will be able to enjoy the brand’s iconic Pastel de Nata (HK$14 each; HK$28 for two; HK$56 for four; HK$112 for eight). Renowned for its crisp, caramelised pastry shell and silky egg custard centre, the Portuguese tart remains the cornerstone of Santa Nata’s offering.

Alongside the tart, Santa Nata introduces Pão de Deus (HK$25), literally translated as God’s Bread in Portugal — a traditional Portuguese sweet bread reimagined with a Hong Kong influence. Drawing inspiration from local coconut buns, each piece is crafted using a refined Japanese pillow-bun technique, filled with delicate coconut paste, and finished with a layer of classic nata custard. The dough undergoes a slow one-hour proof before being baked to golden perfection. The third hero item is the Santa Nata Brioche (HK$25) — a traditional Portuguese Croissant brioche shaped in the style of a French croissant. It may be enjoyed on its own or elevated with an optional serving of rich Nata Cream (+HK$5).

All three hero products will be freshly baked throughout the day, with batches leaving the oven at 10am, 12pm, 2pm, 4pm, and 6pm. When the shop bells chime, guests will know a new wave of warm, just-baked pastries is ready to be enjoyed.

These signature pastries are paired with a carefully selected beverage range, including the indulgent Nata Latte (HK$48), Nata Milk Tea (HK$45), and a variety of classic coffees and teas starting from HK$30. Available both individually and in share-size boxes (with up to 8 pieces maximum per guest), Pastéis de Nata are the ideal companion for a morning coffee run, an afternoon treat, an office indulgence, or a celebratory gathering.

A New Menu & New Items on a Regular Basis

Setting the Hong Kong location apart is Santa Nata’s commitment to introducing new products on a monthly basis to keep it fun, exciting and delicious.

Alongside its signature classics, the bakery will unveil a rotating lineup of limited-edition pastries, desserts, seasonal specials, and new creations inspired by both Portuguese traditions and local tastes. The 30-60 day-changing menu ensures that every visit offers something different, creating a dynamic experience for regular guests while allowing the team to continually showcase new ideas and flavours. Future launches may include specialty custard-based desserts, seasonal pastries, and exclusive Hong Kong-only creations available for limited periods. Stay tuned for all the new product updates.

From Portugal to London, and Now Hong Kong

Santa Nata was founded by Francisco Oliveira, who was born and raised in Santarém, Portugal, in a family with more than three generations of baking heritage. Although he initially pursued a corporate career, Oliveira ultimately returned to his roots with a vision of bringing authentic Portuguese baking traditions to an international audience.

Relocating to London in 2019 without prior hospitality experience in the UK, Oliveira opened the first Santa Nata bakery with a mission to recreate the authentic flavours he grew up with in Portugal. The concept quickly resonated with customers and has since grown into an internationally recognised bakery brand. Widely recognised as one of Portugal’s most iconic culinary exports, the Pastel de Nata has seen growing international popularity in recent years. Yet Santa Nata remains committed to preserving the authenticity of the original recipe while continuously evolving its bakery offering through new products and experiences.

Stay tuned on Santa Nata Hong Kong’s Instagram page for more updates and happenings. Reservations are not required.

<<ENDS>>

ABOUT SANTA NATA HONG KONG

Santa Nata is an authentic Portuguese bakery concept founded in London in 2019 by Francisco Oliveira. Specialising in handmade Pastéis de Nata baked fresh throughout the day, the brand combines traditional Portuguese baking techniques with a contemporary bakery experience. Santa Nata currently operates six locations across London and one store in Oxford, alongside international franchise locations in Kuwait, Doha, and Istanbul. The Hong Kong opening represents the brand’s first location in Asia and a significant milestone in its continued international expansion.

ABOUR FRANCISO OLIVEIRA

Francisco Oliveira is the Founder and CEO of Santa Nata. Born and raised in Santarém, Portugal, Francisco grew up in a family with more than three generations of baking heritage. After building a successful corporate career, he relocated to London in 2019 to launch Santa Nata with the ambition of bringing authentic Portuguese Pastéis de Nata to an international audience. What began as a single bakery has since grown into an expanding international brand with locations across London, Oxford, Kuwait, Doha, Istanbul, and now Hong Kong. Francisco continues to oversee Santa Nata’s growth while remaining committed to the craftsmanship, quality, and hospitality that define traditional Portuguese baking.

CONTACT INFORMATION – SANTA NATA HONG KONG

Address: 25-27 Lyndhurst Terrace, Central, Hong Kong

Contact Number: +852-35945724
Website: www.santanata.com

Instagram: @santanata.hk

Rednote ID: 6779998506

A contemporary take on the grill, celebrating lesser-known cuts, local flavours and cooking over fire

Please click here to download MARROW’s high resolution images and menus

<<30^th June 2026 – Hong Kong>> This summer, MARROW arrives in Hong Kong as a new two-month pop-up dining concept in Wan Chai’s Lee Tung Avenue from 1 July to 31 August 2026. Conceived as a contemporary take on the classic grill restaurant, MARROW reimagines the genre through exceptional produce, lesser-known cuts, open-fire cooking and an unapologetically eclectic approach to flavour.

At its core, MARROW is a restaurant for people who love meat. Yet rather than focusing solely on premium steaks and traditional steakhouse rituals, the concept explores the broader possibilities of meat-focused dining. Familiar formats are reinterpreted through unexpected ingredients, local flavours, and a distinctly modern perspective shaped by Hong Kong’s diverse culinary landscape.

The menu at MARROW is curated by Chef Chris Ma and team, one of Hong Kong’s most accomplished culinary talents. With a career spanning some of the region’s most respected kitchens, Chris has held key roles at Hong Kong institutions including TATE Dining Room and Amber, before moving on to lead as Group Executive Chef of Taiwan’s MMHG Hospitality Group. There, he oversaw a diverse portfolio of acclaimed restaurants such as MUME, FUMÉE, Coast, Inari, Bonami, and Baan.

At MARROW, Chris channels decades of fine‑dining expertise into a more relaxed, approachable setting — ensuring every plate delivers bold, tantalising flavours without compromising on craftsmanship or creativity.

MARROW: A NEW VISION FOR THE MODERN GRILL

MARROW is a new restaurant concept developed over recent months, born from a desire to redefine what a grill restaurant can be within Hong Kong’s contemporary dining scene. While the team’s passion for premium meat, expertly cooked steak, and fire-based cooking remains at the heart of the concept, MARROW also explores lesser-known cuts, unexpected flavour pairings, and dishes that move beyond traditional grilling conventions.

The familiar framework of a classic grill restaurant is retained, but almost every other element has been reimagined — from ingredient selection to presentation — creating an experience that feels both grounded in tradition and daringly original.

NOT YOUR TRADITIONAL GRILL RESTAURANT

MARROW’s menu takes inspiration from the familiar structure of a traditional grill restaurant while introducing dishes that feel distinctly contemporary.

From the a la carte section, starters include Crispy Barramundi Croquettes (HK$88) with fermented soy bean and chili aioli, King Fish Crudo (HK$128) with melon salsa and herb oil, Sichuan Beef Tartare (HK$128) with smoked oil and confit egg yolk, and Drunken Quail (HK$148) with termite mushrooms and Shaoxing wine. The restaurant’s namesake philosophy is reflected in dishes such as “Typhoon Shelter” Roasted Bone Marrow (HK$188), topped with crispy chilli and garlic crumbs and served with toasted focaccia.

The grill section features 6 dishes, with a carefully selected range of more lesser-known meat cuts and seafood from Australian M4+ Rump Cap (6oz) (HK$228), Australian Wagyu Bavette (6oz) (HK$248), New Zealand Lumina Lamb Loin served with a Taiwanese Magao Pepper Sauce (HK$208), Tomahawk Pork Chop (HK$480 for two), Grilled Turbot (HK$520 for two) finished with salted lemon, brown butter sauce, and sourdough croutons and the 13oz Australia Wagyu Chuck Eye Steak served with a Taiwanese Magao Pepper Sauce (HK$688 for two).

Elsewhere, other signature mains such as Yellow Croaker Fish with Pepper & Salted Egg Emulsion (HK$218), Crispy Pork Neck Cutlet (HK$208) and Blue Crab Rigatoni (HK$228) showcase the kitchen’s broader approach beyond the grill.

Completing the experience is a concise selection of nostalgic desserts, including Chocolate Chip Cookie Tiramisu (HK$88), Paris Brest (HK$88) with peanut praline and salted caramel, and Croissant “Pain Perdu” (HK$88) served with vanilla ice cream.

A NEW CHAPTER FOR HONG KONG’S DINING SCENE

Designed as a limited-time concept running from July through August MARROW offers diners an opportunity to experience a fresh interpretation of meat-focused dining – one that embraces craftsmanship and quality ingredients while refusing to be confined by tradition. Equal parts grill restaurant, neighbourhood dining room and culinary playground, MARROW celebrates the joy of gathering around great food while exploring what the future of fire-led cooking might look like in Hong Kong.

For reservations of Marrow, please visit website at HERE.

<<ENDS>>

ABOUT MARROW

MARROW is a contemporary meat-led restaurant concept. Inspired by the traditions of classic grill restaurants but driven by a modern culinary perspective, MARROW celebrates exceptional produce, lesser-known cuts, open-fire cooking and bold flavour combinations. Running as a limited-time pop-up in Hong Kong from July to September 2026, the restaurant offers a fresh, contemporary take on communal dining centred around the grill.

MARROW POP-UP DETAILS

Address: 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

Dates: 1 July to 30 September 2026, Dinner Only Daily

Booking Link: https://thebakerandthebottleman.hk/marrow

Instagram: https://www.instagram.com/marrow_restaurant/

The iconic Tiffany dining experience arrives at Lee Gardens with Breakfast at Tiffany’s, Afternoon Tea and contemporary all-day dining by Chef Consultant Agustin Balbi

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

<<25^th June, 2026 – HONG KONG>> Tiffany & Co. is pleased to announce the opening of its newest Blue Box Café at the House’s newly unveiled store at Lee Gardens in the vibrant Causeway Bay area of Hong Kong. Now officially open and welcoming guests daily from 11 am to 9 pm, the Blue Box Café offers an elevated dining experience where Tiffany & Co.’s worlds of craft, design and hospitality brilliantly come together. Located on the first floor of the store, the café offers breakfast and afternoon tea, it also continues with a versatile all-day dining selection developed under the culinary direction of Chef Agustin Balbi of one-Michelin-starred Andō. Chef Agustin Balbi’s vision for the Blue Box Café seamlessly aligns with Tiffany & Co.’s commitment to elegance and modernity.

“I am truly honoured to join Tiffany & Co. as culinary consultant for the grand opening of the Blue Box Café in Hong Kong this June. This occasion allows me to share a more relaxed, personal style of my cooking with Hong Kong’s guests. For the opening, I have specially crafted a menu alongside the team—one that elevates the classic café experience with a touch of luxury, much like the iconic jewelry brand itself. I cannot wait to welcome everyone to discover it for themselves,” says Chef Agustin Balbi.

Breakfast at Tiffany’s

At the Blue Box Café Hong Kong, guests are invited to experience their own breakfast at Tiffany & Co. through a thoughtfully curated menu designed by Chef Agustin Balbi and his team. The experience begins with a selection of seasonal fruits, buttery croissants, pain au chocolat and peach tart, alongside Greek yogurt served with house-made gourmet granola. Guests may then choose between avocado toast topped with Japanese egg, brown butter emulsion and Spanish ibérico ham or poached Japanese egg with smoked salmon, toast and paprika foam. For those seeking an extra touch of indulgence, Baerii caviar may be added to either dish. Breakfast is accompanied by a choice of coffee or tea, also served and available throughout the day, allowing guests to enjoy the experience whenever they choose. Breakfast at Tiffany is priced at HK$328 + 10% per guest.

Afternoon Tea at Tiffany Blue Box Café

A long-standing symbol of celebration and indulgence, afternoon tea finds a distinctly Tiffany & Co. expression at the Blue Box Café. Tiffany afternoon tea brings together a collection of savoury bites and signature sweets inspired by the House’s joyful sophistication. The experience begins with a savoury selection featuring Egg Waffle Puff with caviar and crème fraîche, tuna tartare on toasted bread, Japanese egg sandwich and a mini lobster bun with smoked paprika and white cucumber. Familiar ingredients are elevated through refined presentation and attention to detail, reflecting Tiffany & Co.’s legendary craft. Sweet offerings include Tiffany & Co. macarons, seasonal fruit tart, red velvet cake, opera cake, egg tart and Tiffany & Co. cake, accompanied by freshly baked raisin and chocolate scones served with clotted cream and seasonal preserves. Tea at Tiffany is priced at HK$358 + 10% per guest.

All Day A La Carte Experience at Blue Box Café

Created exclusively for clients in Hong Kong, the all-day menu reflects Chef Agustin Balbi’s ingredient-driven approach, combining international influences with local touches that reimagine and elevate café classics. The menu begins with a selection of refined starters, including Hokkaido scallop carpaccio (HK$228) with pineapple salsa, lemon dressing and crispy kombu; tuna tartare (HK$358) with smoked soy, oscietra caviar and tapioca chips. Seasonal ingredients also take centre stage in dishes such as the seasonal tomato burrata salad (HK$210) and king prawn salad (HK$178) with XO thousand island dressing.

Among the signature mains are homemade egg tagliolini (HK$218) with mixed Yunnan mushrooms and cream sauce, slow-cooked Label Rouge chicken breast (HK$268) finished with lemon thyme brown butter, grilled prime Argentinian Angus beef tenderloin (HK$368) with salsa verde and chive oil; and the Tiffany & Co. burger (HK$188), served with fries, a refined interpretation of a timeless café classic.

Designed for sharing, the Spanish red prawn rice (HK$388) for two offers a vibrant centrepiece inspired by Mediterranean flavours, while seasonal seafood preparations and carefully selected side dishes complete the experience. Desserts continue the journey through elegant creations, including mascarpone, cacao and coffee ice cream (HK$118); strawberry and the signature Tiffany Blue^® cake with hazelnut and salted caramel (HK$138), inspired by the House’s iconic blue hue.

Each phase is designed to offer a distinct yet cohesive culinary journey, ensuring the café is a destination for every occasion. Guests can dine within the main dining room, gather at the bar or enjoy more intimate occasions in the private dining room.

Reservations are now open for all day dining, lunch, 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

於僅限兩晚的聯乘晚宴探索探索川印料理的辛辣及濃郁風味

請按此下載 Grand Majestic Sichuan 及 Prince and The Peacock高解像度照片

《2026年6月23日，香港》今個七月，Black Sheep Restaurants 旗下兩間極具視覺張力的四川菜及印度餐廳將首度聯手，呈獻為期兩晚的聯乘晚宴。晚宴將於

Grand Majestic Sichuan及  Prince and the Peacock舉行，由川菜主廚 Theign Phan 與印度主廚 Palash Mitra 聯袂呈現兩份風格迥異的餐單，帶領客人探索川印料理在辛香、煙燻與火候中，如出一轍的風味靈魂。

7月15日 Grand Majestic Sichuan – 「川味麻辣與印度香料的華麗碰撞」(MALA MEETS MASALA)

領略一場辛香盛宴，將川式烹調技藝編織進印度香料、漬物、蘸醬與慢煮咖喱之中。

7月30日 Prince and the Peacock  – 「印蜀火花交織之夜」(INDIAN AND SICHUAN CROSSFIRE)

品嚐融合了四川麻香與印度土窯炭火氣息的煙燻烤肉及海鮮。

聯乘晚宴每位HK$888+10% 包括了11道菜式，呈現兩種地理上遠隔的美食傳統，以辛辣的熱度、深邃的層次、發酵的韻味與大膽的調味相遇、互融。

川味麻辣與印度香料的華麗碰撞 – 7月15日 於 Grand Majestic Sichuan 舉行

晚宴以一系列開胃菜拉開序幕，包括青瓜花拌四川酸辣醬配紅蔥頭及芝麻；四川辣麻醬涼拌紅莧菜；胡蘆巴油炸脆餅配發酵橙辣椒和中國樹蕃茄；以及自家製豆腐配印度青芒果。

主菜方面，客人可以品嚐清蒸蟶子配脆米和Pollichathu醬（一種用紅蔥頭、椰子和咖喱葉慢燉而成的醬汁）；宮保九肚魚則加入了葵花籽和乾辣椒香料。普洱茶燻雞配以雅克尼抓飯（Yakhni Pulao），而印度香料飯則以雞油和羊肚菌烹製而成；另一道辣椒海則以芝士和蔬菜入饌，佐以印度蔥油煎餅。其他菜式包括青豆蘑菇印度奶酪，以及荔枝醋、大蒜和四川辣椒炒捲心菜。 印度酪乳陳皮凍湯融合了鹹酪乳、孜然、辣椒和四川青花椒，帶來清爽但略帶麻辣的口感。最後，為客人送上新鮮芒果片佐以四川辣椒鹽。

印蜀火花交織之夜 – 7月30日 於Prince and the Peacock舉行

第二場聯乘晚宴將於 Prince and the Peacock 舉行，偏向原始的燒烤風格：以煙燻、燒烤與明火烹調為核心，將熱度與香氣層層釋放。 晚宴以印度塔利拼盤展開，客人可以品嚐以青瓜、蘿蔔、蕃茄及四川蒜蓉醬製作的Hara沙律；醃香竹筍青芒果；茶燻鴨肉咖喱角配薄荷酸辣醬；以及辣椒奶酪串配洋蔥和甜椒。

品嚐以四川紅花椒香氣點綴的蟹肉粟米湯後，可享用一系列烤製主菜佐以薄荷酪乳 – 花竹蝦以四川辣椒豆瓣醬、大蒜與焦化牛油烹煮；東星斑裹上麻辣香料，佐以蕃茄海蓬子酸辣醬；丁香煙燻三黃雞肉串，配上焦香四川辣椒和韭菜；香辣羊肉串則加入了天椒和四川花椒，帶來更深邃、更濃鬱的煙燻辣味。印度烤豬肋骨，淋上令人垂涎的四川風味辣椒油。

接著，享用客家麵佐以辛辣青椒、香甜醬油、大蒜和果阿Xacuti 香料。甜品方面，則有帶印度風味的釋迦 Rabdi 和 Jalebi 炸糖漿珍珠。

預訂兩場聯乘晚宴活動，請按此瀏覽Grand Majestic Sichuan網頁或按此瀏覽Prince and the Peacock網頁。

《完》

Grand Majestic Sichuan餐廳及酒吧資料

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 @blacksheeprestaurants @cheftheign

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。

PRINCE AND THE PEACOCK – 餐廳資料

地址 – 香港中環亞畢諾道 1 號2樓

電話 – +852 2154 6104

Email – reservations@princeandthepeacock.com

網站 – https://www.themagistracyhongkong.com/prince-and-the-peacock-tc

Instagram 帳戶 – @princeandthepeacock @chefpalashmitra

關於PRINCE AND THE PEACOCK

作為大館中央裁判司署活化計劃第二階段，Black Sheep 創辦人 Syed Asim Hussain 與總廚 Palash Mitra 為 Prince and the Peacock 揭幕，探尋歷史上的料理經典，將光輝燦爛的風光重現人間。總廚 Palash 從王室饗宴汲取靈感，透過菜餚復興印度史上的宏偉餐桌，從食材、技藝、食器以至隨後延伸的傳說，引領饕客穿越黃金時代，踏上多元旅程，每一步都在展露  Black Sheep  以美食說故事的熱忱。

關於 BLACK SHEEP RESTAURANTS

Black Sheep 自 2012 年由 Syed Asim Hussain 創立，是亞洲最備受矚目的餐饗服務團隊，旗下共 35 個品牌連繫而成的概念故事，靈感源自對世界各地的人、事、物，以及不同時光與回憶的 一份愛。Black Sheep 立於藝術、文化、創新與款待服務領域的交匯點，致力從敘述故事出發， 塑造餐饗體驗，以香港為家，改寫本地款待服務業，再進一步邁向海外。 Black Sheep 以社群為先，以社會為本，旨在推動款待服務業的未來，為世界帶來改變;藉著與 願景宏大的夥伴合作，發揮樂觀精神與正向力量，為蒞臨用餐的客人、發展旅途上並肩前進的 每一位同伴，造就不一樣的回憶。

創立以來，Black Sheep 一直作為服務業界先驅走在最前，定義旗下品牌與服務業的待客之道， 至今累積的豐碩成果，屢獲業界嘉許，當中包括米芝蓮推介指南、Asia’s 50 Best Restaurants（亞洲 50 最佳餐廳）及 La Liste（全球頂尖餐廳榜單）。

A two-night collaboration exploring the shared heat, spice, and bold flavours of Sichuan and Indian Cuisines

Please download high resolution images of Grand Majestic Sichuan and Prince and the Peacock here

[HONG KONG, 22^nd JUNE, 2026] This July, two of Hong Kong’s most visually striking dining rooms come together for a pair of collaborative dinners that explore the natural parallels between Sichuan and Indian cuisine through spice, smoke, fermentation, aromatics, and fire. Taking place across two evenings at their respective restaurants, Chef Theign Phan of Grand Majestic Sichuan and Chef Palash Mitra of Prince and the Peacock present two distinct menus shaped around the interplay between mala and masala, with both cuisines rooted in warmth, complexity, and layered spices.

Priced at HK$888 + 10% per guest for a total of 11 dishes, both dinners reflect an exchange between two cuisines that, while geographically distant, share a common language of heat, depth, fermentation, and bold seasoning.

On 15^th July at Grand Majestic Sichuan, “Mala Meets Masala” takes a more sauce-driven and flavour-layered approach, weaving together Sichuan techniques with Indian spices, pickles, chutneys, and curries.

On 30^th July at Prince and the Peacock, “Indian and Sichuan Crossfire” shifts toward smoke, char, and the grill, with kebabs, skewers, tandoor-fired meats, and seafood infused with numbing peppercorns, chilli oils, and Sichuan aromatics.

MALA MEETS MASALA: 15^th JULY AT GRAND MAJESTIC SICHUAN

Hosted at Grand Majestic Sichuan, the first dinner explores the softer, more nuanced side of spice through chilled dishes, pickles, fermented sauces, slow-cooked curries, and smoke.

The evening begins with a series of appetisers including cucumber flowers dressed in Sichuan hot and sour sauce with shallots and sesame seed; chilled red amaranth with Sichuan spicy sesame sauce; fenugreek fritters paired with fermented orange chilli and Chinese tamarillo; and house-made tofu with Indian green mango took.

Among the mains, steamed razor clams are served with crispy rice and Pollichathu – a slow-cooked sauce of shallots, coconut, and curry leaves; while Kung Pao Bombay duck chilli fry introduces sunflower seeds and dry chilli aromatics to the intensely savoury Indian fish preparation. Pu-er tea smoked chicken is paired with Yakhni Pulao, a fragrant basmati rice cooked with chicken fat and morel mushrooms, while a “Sea of Chillies” interpretation featuring cheese and vegetables is served alongside spring onion roti. Additional dishes include paneer with green peas and mushrooms, alongside stir-fried cabbage finished with lychee vinegar, garlic, and Sichuan chillies.

A chilled soup of chaas and tangerine peel combines salted buttermilk, cumin, chilli, and Sichuan green peppercorn for a refreshing but gently numbing finish before dessert concludes with fresh mango slices served alongside Sichuan chilli salt.

INDIAN AND SICHUAN CROSSFIRE: 30^th JULY AT PRINCE AND THE PEACOCK

The second dinner at Prince and the Peacock takes a more primal, fire-led direction, built around smoke, grilling, and open flame cooking.

The menu opens with a thali-style tasting platter featuring hara salad with cucumber, radish, and tomato dressed in Sichuan garlic sauce; achari bamboo shoot and green mango pickle; tea smoked duck samosa with mint chutney; and chilli paneer skewers with onion and capsicum.

A crab and corn soup scented with Sichuan red peppercorn leads into a progression of grilled mains served with mint chaas. Kuruma prawns are enriched with Sichuan chilli bean paste, garlic, and brown butter, while Eastern star grouper is coated in a numbing spice rub and paired with tomato and samphire chutney. Clove-smoked three yellow chicken kebab is finished with scorched Sichuan chillies and leeks, while firecracker mutton chaap incorporates heaven-facing chillies and Sichuan peppercorns for a deeper, smokier heat. Tandoori pork ribs arrive glazed with Sichuan-style mouthwatering chilli oil.

The savoury courses conclude with Hakka noodles seasoned with spicy green chillies, sweet aromatic soy, garlic, and Xacuti spice before dessert transitions back into Indian flavours with custard apple rabdi and jalebi pearls.

For reservations of both events this July, please visit Grand Majestic Sichuan website at HERE or Prince and The Peacock website at HERE. 

<<ENDS>>

GRAND MAJESTIC SICHUAN RESTAURANT INFORMATION

Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong

Contact Number – +852-2151-1299

Contact Email – reservations@thegrandmajesticsichuan.com

Website – www.thegrandmajesticsichuan.com

Instagram – @GrandMajesticSichuan @cheftheign @blacksheeprestaurants

ABOUT GRAND MAJESTIC SICHUAN

Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.

ABOUT GRAND MAJESTIC SICHUAN’S HEAD CHEF, THEIGN PHAN

Born in Malaysia and raised in Singapore, Chef Theign Phan’s discerning palate was shaped by diverse influences from her upbringing. Her passion for food blossomed through travels and exposure to a melting pot of cuisines labelled under the “Asian” umbrella during visits to family in San Francisco. The pivotal moment occurred during her college graduation, inspired by a speech by the late chef Charlie Trotter, fuelling her determination to pursue a culinary profession. After years of global gastronomic exploration, Chef Theign found her calling in Hong Kong, where she joined the team at Ho Lee Fook before taking the lead at Saigonese grill house, Le Garcon Saigon. Three years later at the helm of Grand Majestic Sichuan, her path intertwined with acclaimed Sichuan food scholar Fuchsia Dunlop, whose cookbook, “Land of Fish and Rice,” was a notable early influence on her culinary journey. With a relentless curiosity and a deep-rooted connection to her Asian heritage, Chef Theign’s dedication to Chinese cuisine, particularly Sichuan, is evident in her innovative and passionately crafted dishes.

PRINCE AND THE PEACOCK RESTAURANT INFORMATION

Address – 1/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong

Contact Number – +852 2154 6104

Contact Email – reservations@themagistracyhongkong.com

Website – https://www.themagistracyhongkong.com/prince-and-the-peacock

Instagram – @princeandthepeacock @chefpalashmitra

ABOUT PRINCE AND THE PEACOCK

As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.

ABOUT CHEF PALASH MITRA

Leading the kitchen brigade at Prince and the Peacock is Chef Palash Mitra, a maestro of Indian cuisine. With roots deeply embedded in the flavours of Bengal and Gujarat, Chef Palash’s expertise shines through in each dish, weaving together narratives of tradition and innovation. His illustrious culinary journey – from renowned establishments in London to the acclaimed one MICHELIN-starred New Punjab Club – has culminated in the grandeur of Prince and the Peacock, where he masterfully crafts dishes that elevate Indian dining to new heights.

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad, with restaurants delivering Black Sheep’s signature hospitality in Singapore and Dubai.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. Since 2015, Black Sheep has maintained the Black Sheep Family Fund, the company’s social impact arm and registered charity since 2023, dedicated to partnering with charities, mobilising global relief efforts and supporting the extended community. Since its inception, the Black Sheep Family Fund has been a cornerstone of Black Sheep’s mission, embodying the team’s belief that genuine hospitality begins with taking care of the community first and connecting the hospitality movement to a greater cause.

By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.

帶來全新時令海鮮、燒烤美食和創意菜式，以及於6月25日推出客席調酒師特調雞尾酒

請按此下載 LOBSTER BAR & GRILL 高解像度圖片

<<香港 – 2026年6月17日>> 港島香格里拉龍蝦吧餐廳 (Lobster Bar & Grill) 於今個六月揭開新篇章，推出由主廚Cary Docherty打造的全新單點餐單。煥然一新的餐單以經典法式小酒館料理為根基，融合全球風味和時令食材，精心呈獻多元美食：生食菜餚、自製英式鬆餅、酸種薄餅、燒烤主菜以及經典甜點的全新演繹，讓客人隨時隨地都能享受悠閒午餐、溫馨晚餐或充滿儀式感的慶典晚宴。

同時，龍蝦吧餐廳亦將於6月25日晚上7時至11時迎來備受讚譽的台北雞尾酒吧 BAR MOOD  (吧沐)，舉辦僅此一晚的客席調酒師活動。屆時，BAR MOOD將把帶有台灣風味特色的創意，以及享譽全球的調酒技藝帶到香港，為賓客帶來一場充滿節奏感的特別雞尾酒體驗。

由主廚Cary Docherty設計的全新單點餐單

全新單點餐單將主廚Cary Docherty對現代法式小酒館餐飲的當代詮釋完美呈現：以熟悉的經典菜餚為出發點，再透過精湛手藝、時令食材與出人意表的風味組合，為每道菜注入更鮮明的層次與新意。

生食菜式以新鮮度與口感對比點亮味蕾，呈獻多款精心之選。牛肉他他 (HK$228) 以創新方式演繹經典，選用手切牛肉，以醬油、蠔油和芥末調味，再配上蛋黃，並搭配薄脆法式薄餅，以豐富口感展現層次。客人亦可品嚐炙燒黃鰭吞拿魚 (HK$198)，微燙炙燒的黃鰭吞拿魚佐以牛油果、青檸、紫蘇和芝麻；或選擇炙燒油甘魚 (HK$228)，以柔滑的日本油甘魚搭配鹹鮮的綠橄欖醬與茴香沙律，帶來細緻而平衡的風味。北海道帶子(HK$228) 以柑橘、粉紅胡椒油及三種蘿蔔點綴，突顯來自日本北部海域帶子的天然甜美。

全新推出的英式鬆餅系列，更增添趣味與豐富性。以龍蝦吧餐廳的鬆餅作為基底，搭配多款滋味組合。精選鬆餅包括：龍蝦英式鬆餅 (3件/HK$288)，以味噌柚子醬、烤芝麻、海苔和酥脆紅蔥層層疊起，鮮香多層、風味交織；燉羊肚菌英式鬆餅 (3件/HK$288)，以鮮美的羊肚菌、野蒜香蒜醬和甜豌豆傳遞春日氣息，帶出濃郁而細緻的口感；魚子醬英式鬆餅 (3件/HK$688，每件含8克魚子醬)，淋上鮮奶油和細香蔥，帶來更奢華的味蕾享受。

延續餐單更輕鬆寫意的步調，新增的烤酸種薄餅創作同樣提供多款選擇，讓客人自由配搭。手工薄餅均以炭烤酸種薄餅作底，客人可選擇搭配本地蜆 (HK$128) ，佐以韭菜和巴馬臣芝士；烤蒜 (HK$128)，配以烤蕃茄乾和香草；香煎雲南蘑菇 (HK$188)，配香蒜醬與松子；以及意式辣肉腸 (HK$188) 配水牛芝士與羅勒。

燒烤菜式方面，主廚Cary特別推出奢華的澳洲2GR全血和牛MB 9+ T骨牛扒 (HK$1188)，配一份配菜及自選醬汁；亦有炭烤捲心菜 (HK$288) ，捲心菜以炭火直接烤製，最後淋上煙燻辣椒蒜蓉醬，鮮香層次分明。時令食材亦成焦點，白蘆筍 (HK$288) 配烤榛果、荷蘭醬和韭菜油，以細緻醬香襯托食材的清甜。

甜點部分延續經典回味與戲劇感的平衡。火焰雪山 (HK$98) 配上柑橘伯爵茶，於席前燃點，以戲劇性效果呈現；而時令水果 (HK$128) 則以七味唐辛子、紫蘇、青檸及子薑雪葩作收尾，帶來清新輕盈感；朱古力撻 (HK$128) 融合濃郁甘苦與細緻煙燻香氣，帶給客人極致享受。

龍蝦吧餐廳全新單點餐單於每日午餐及晚餐時段供應。

龍蝦吧餐廳攜手台北BAR MOOD推出一晚限定客席調酒師活動

於6月25日晚上7時至11時，龍蝦吧餐廳將與台北知名雞尾酒吧BAR MOOD (吧沐) 攜手呈獻僅此一晚的客席調酒師活動。客席調酒師將呈獻四款特調雞尾酒，每杯價錢為HK$168+10%。

BAR MOOD由吳盈憲 (Nick Wu) 創立，以運用台灣當地食材和敘事，將台灣文化與風土融入每一杯雞尾酒之中而聞名。酒吧亦躋身亞洲頂級雞尾酒吧之列，包括榮登2024年亞洲50佳酒吧榜單第37位，以及獲頒亞洲50佳永續酒吧獎。BAR MOOD秉持「最大限度利用當地食材」的理念，將台灣豐富多元物產巧妙融入調酒：從山茶與熱帶水果，到海岸風味與森林香料，讓作品不只是一杯飲品，更是一種帶有文化意涵的表達。

一晚限定的雞尾酒單將獻上四款為香港客席調酒師活動而特別創作的雞尾酒，讓客人有機會細味BAR MOOD以調酒演繹台灣故事的獨特方式。

請按此預訂龍蝦吧餐廳的午餐、晚餐、週日烤肉或飲品及小食。

<<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 @carydocherty

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。

Legendary founder of Torishiki ICHIMON returns to Hong Kong with a limited-edition yakitori omakase showcasing seasonal Japanese ingredients and signature craftsmanship together with Hong Kong Head Chef Ryo Matsui

Please download high resolution images of Torikaze Hong Kong Here

(11th June, 2026 – Hong Kong)  This July, Torikaze Hong Kong welcomes the return of Chef Yoshiteru Ikegawa, one of Japan’s most revered yakitori masters and founder of the acclaimed Torishiki ICHIMON group, for an exclusive three-night guest chef experience from 28 to 30 July 2026.

Taking over the grill at Torikaze Hong Kong for three evenings only, Chef Ikegawa will personally present a special yakitori omakase menu priced at HK$1,480 + 10% per guest, offering diners a rare opportunity to experience his craftsmanship firsthand. Widely regarded as a leading figure in elevating yakitori into one of Japan’s most respected culinary disciplines, Chef Ikegawa’s appearances outside Japan remain exceptionally limited.

Hosted within Torikaze Hong Kong at Forty-Five, LANDMARK, the menu reflects Chef Ikegawa’s philosophy of Yakitori-dō (“The Way of Yakitori”), where technical precision, restraint, and respect for ingredients guide every skewer.

The evening begins with three seasonal appetizers including silky liver mousse, chilled corn soup, and a ginger and shiso chicken roll, before progressing to stuffed chicken wings filled with fragrant Yunnan mushrooms. Throughout the omakase, guests will enjoy a carefully curated selection of signature yakitori cuts grilled over premium Kishu binchotan charcoal, including chicken thigh, shoulder, gizzard, heart, fillet, tsukune meatball, chicken oyster, and wing, alongside seasonal vegetables such as Manganji peppers, broccoli, okra, and sweet potato.

Additional highlights include a refreshing cold tomato and water bean dish, followed by a comforting claypot rice course featuring sweet seasonal corn. The experience concludes with coconut and mango ice cream, offering a light and tropical finale to the meal.

“One skewer, one lifetime” remains the guiding philosophy behind Chef Ikegawa’s cooking. Every skewer is grilled individually according to its cut, fat content, texture, and ideal temperature, demonstrating the meticulous attention to detail that has earned him international acclaim.

A Rare Opportunity to Experience a Yakitori Master

Born in Tokyo’s Edogawa district, Chef Ikegawa trained extensively at the renowned Toriyoshi in Nakameguro before opening Torishiki in 2007. Under his leadership, Torishiki earned a MICHELIN star and became one of Japan’s most sought-after yakitori restaurants, attracting diners from around the world.

Today, Chef Ikegawa leads Torishiki ICHIMON, a collective of acclaimed yakitori restaurants spanning Japan and overseas, including New York, Shanghai, and Hong Kong. Through Torikaze, he continues his mission of preserving and sharing authentic Tokyo yakitori culture with a global audience while mentoring the next generation of yakitori chefs.

Torikaze Hong Kong: Continuing a Tradition of Excellence

Since opening at Forty-Five, LANDMARK in late October 2025, Torikaze Hong Kong has quickly established itself as one of the city’s most exciting new dining destinations. In 2026, the restaurant was recognized as Best New Restaurant and named one of Tatler Best’s Best 20 Restaurants by Tatler Dining in Hong Kong, while also winning Best Japanese Restaurant by Foodie Hong Kong and securing a place on the SCMP 100 Top Tables list.

Chef Ryo Matsui, Head Chef of Torikaze Hong Kong

Led by Head Chef Ryo Matsui, a handpicked disciple of Chef Ikegawa, Torikaze Hong Kong presents an immersive yakitori experience centered around a 16-seat counter where guests witness the artistry of binchotan grilling up close.

Beyond this special event, Torikaze Hong Kong offers a curated range of dining experiences. Lunch features a selection of Japanese comfort dishes and yakitori set menus, while dinner centers around the restaurant’s signature omakase experience, showcasing a progression of premium chicken cuts, seasonal vegetables, and specialty dishes prepared according to traditional Tokyo yakitori techniques. A curated à la carte menu of skewers is also available during dinner service.

Chef Ikegawa’s three-night appearance offers a rare opportunity for Hong Kong diners to experience the founder’s original vision and craftsmanship directly from the master himself.

For reservations, please book through this link HERE or call the restaurant directly at +852 3501 8585.

<<ENDS>>

About Torikaze Hong Kong

Torikaze is the international expression of Chef Yoshiteru Ikegawa’s Torishiki ICHIMON, the acclaimed collective of yakitori restaurants dedicated to the philosophy of Yakitori-dō (“the Way of Yakitori”). Guided by the motto “one skewer, one lifetime,” Torikaze embodies a tradition that transforms the humble chicken skewer into an elevated dining experience defined by precision, discipline, and respect for the ingredient. With outposts in New York, Shanghai, and now Hong Kong at Forty-Five, LANDMARK, Torikaze continues Ikegawa’s mission to preserve and share the craft of authentic Tokyo yakitori with a global audience.

About Leading Nation Hospitality

Leading Nation Hospitality, a Hong Kong–based group founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, who brings creativity and strategic vision to the city’s culinary scene. Today, the group boasts a diverse portfolio of over 18 innovative restaurant and bar concepts across more than 30 locations in Hong Kong and other key Asian markets. Highlights include acclaimed destinations like Torikaze Hong Kong (Tatler – Best New Restaurant), The Diplomat (Tatler – Top 20 Best Bars), Cristal Room by Anne Sophie Pic (Two MICHELIN-starred), JIJA by Vicky Lau (MICHELIN-recommended), The Merchants (MICHELIN-recommended), Cardinal Point (Cathay Pacific’s Member’s Choice for the Hippest New Nightlife Spot), La Rambla, Morty’s, Elephant Grounds, WAGYUMAFIA, Mashi No Mashi, and Sushi Mamoru, each reflecting the team’s commitment to quality, design, and hospitality excellence.

Seasonal seafood, charcoal-fired signatures and playful new dishes arrive alongside a special cocktail takeover on 25 June

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

<<10^th June, 2026 – Hong Kong>> Lobster Bar and Grill at Island Shangri-La Hong Kong enters a new chapter this month with the launch of an all-new à la carte menu by Chef Cary Docherty. Rooted in classic brasserie cooking but shaped by global influences and seasonal produce, the refreshed menu introduces a line-up of raw dishes, house-made crumpets, grilled sourdough flatbread creations, charcoal-cooked mains and reimagined desserts designed for leisurely lunches, intimate dinners and celebratory evenings alike.

Alongside the new menu launch, Lobster Bar will also welcome acclaimed Taipei cocktail destination BAR MOOD for a one-night guest shift on 25 June from 7pm to 11pm, bringing Taiwanese flavours and globally recognised mixology to Hong Kong.

Chef Cary Docherty Introduces a New À La Carte Direction

The new menu reflects Chef Cary’s contemporary approach to brasserie dining – familiar foundations elevated through technique, seasonal ingredients and unexpected flavour combinations.

The Raw section begins with dishes designed around freshness and contrast. The Beef Tartare (HK$228) moves away from classic French interpretations with hand-cut beef seasoned with soy sauce, oyster sauce, and wasabi, topped with egg yolk and served alongside crisp pommes gaufrettes. Guests can also start with Yellowfin Tuna Tataki (HK$198), where lightly seared tuna is paired with avocado, lime, shiso and sesame, while Seared Hamachi (HK$228) balances buttery Japanese amberjack with briny green olive tapenade and fennel salad. Hokkaido Scallops (HK$228), dressed with citrus, pink peppercorn oil and three varieties of radish, highlight the natural sweetness of scallops from Japan’s northern waters.

A playful new Crumpet section introduces Lobster Bar’s own freshly made crumpets as a canvas for savoury combinations. Signature highlights include Lobster Crumpet (HK$288 for 3 pieces), layered with miso and yuzu emulsion, toasted sesame, nori and crispy shallots, while Braised Morels Crumpet (HK$288 for 3 pieces) celebrates spring with earthy morels, wild garlic pesto and sweet peas. The Kristal Caviar Crumpet (HK$688 for 3 pieces, 8 grams of caviar per piece), finished with crème fraîche and chives, offers a more indulgent option.

New Grilled Sourdough Flatbread creations continue the menu’s more relaxed spirit. Guests can choose from Local Clams (HK$128) with leeks and parmesan, Roasted Garlic (HK$128) with oven-dried tomatoes and herbs, Pan-fried Yunnan Mushrooms (HK$188) with pesto and pine nuts, or Nduja (HK$188) with burrata and basil, all served atop charred sourdough.

From the grill, Chef Cary introduces the luxurious 2GR Full Blood Australian Wagyu MB 9+ T-Bone (HK$1,188), served with one side and a choice of sauce, alongside Coal Roasted Hispi Cabbage (HK$288), a vegetarian dish roasted directly over coal and finished with smoked chilli and garlic salsa. Seasonal produce also takes centre stage in White Asparagus (HK$288) paired with toasted hazelnuts, hollandaise and chive oil.

Desserts continue the balance between nostalgia and theatre. The Baked Alaska (HK$98) with mandarin and Earl Grey is torched tableside for dramatic effect, while Seasonal Fruit (HK$128) with togarashi, shiso, lime and ginger sorbet offers a lighter finish. Chocolate Tart (HK$128) concludes the menu with rich bittersweet notes and subtle smokiness.

Experience Lobster Bar & Grill’s new a la carte menu, now available for lunch and dinner daily.

Lobster Bar Welcomes BAR MOOD from Taipei for One Night Only

On 25 June from 7pm to 11pm, Lobster Bar will host an exclusive guest shift with BAR MOOD, one of Taipei’s most celebrated cocktail destinations. Four cocktails will be available at HK$168 + 10% per glass.

Founded by Nick Wu, BAR MOOD is known for translating Taiwan’s culture and terroir into cocktails through local ingredients and storytelling. The bar has earned a place among Asia’s cocktail elite, including ranking No. 37 on Asia’s 50 Best Bars 2024 and receiving the Asia’s 50 Best Sustainable Bar Award. Built around a philosophy of maximising local ingredients, BAR MOOD incorporates Taiwan’s diverse produce, from mountain teas and tropical fruits to coastal flavours and forest aromatics, into cocktails designed as cultural expressions rather than simply drinks.

The special one-night menu will feature four cocktails created exclusively for the Hong Kong guest shift, offering guests the opportunity to experience BAR MOOD’s distinctive approach to Taiwanese storytelling through mixology.

For reservations at Lobster Bar & Grill for lunch, dinner, Sunday roast or drinks & snacks, 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

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.

全新打造的午市餐單和不斷進化的嚐味餐單，彰顯Roganic對時令性、可持續性與食材主導烹飪的堅持 

請按此下載 ROGANIC高解像度照片

《2026年6月9日，香港》米芝蓮一星及綠星餐廳 ROGANIC 由英國名廚Simon Rogan MBE創立，並由主廚 Adam Catterall掌舵。Roganic以全新模式的午市餐單展開嶄新體驗，並同步更新晚市餐單。這些革新開啟了Roganic於香港的最新篇章 – 餐廳將持續深化以食材為本的現代英式烹飪理念，並透過持續更新的餐單延續其核心理念。

持續致力永續發展與設計

自2019年於香港開業以來，Roganic一直保持米芝蓮一星和綠色評級，充分展現其在可持續採購、低浪費營運，以及與本地農場和生產商緊密合作的持續承諾。隨著全新餐單推出，餐廳近期亦獲多項殊榮，包括入選《南華早報》「100 Top Tables 2026」餐廳指南，並榮獲「最佳室內設計」獎項；此外，Roganic 亦在《Harper’s BAZAAR HK》「BAZAAR Taste Elite 2026」榜單中躋身30強，進一步鞏固其作為香港其中一個最具特色的餐飲目的地地位。

全新午市餐單兼具靈活性與永續性

全新四道菜午市餐單價錢為每位HK$520 +10%。餐單於保留Roganic烹飪精髓與細節的同時，加入更靈活的選擇，精簡的餐單讓用餐節奏更流暢。 用餐體驗以每日更換的小食拉開序幕，例如獨活草晚季蕃茄，以及餐廳招牌的松露蜂蜜麵包配焦化牛油。

前菜方面，客人可以選擇炭火烤嫩大白菜配香港蠔菇和辣根；或生藍鰭吞拿魚紫甘藍包配旱金蓮醬和金盞花油（另加HK$128）。 主菜延續蔬菜及肉類菜式的平衡，客人可選擇燜甘藍配穀物、野蒜和慢煮蛋黃；或以龍眼蜜烤製的乾式熟成廣東鴨配甜菜根和紫蘇。 此外，客人亦可品嚐北海道扇貝配海膽忌廉（另加HK$288）、芝士菜式（HK$188）以及甜點如有心機農場番石榴撻配洋甘菊忌廉——讓客人根據個人喜好打造專屬體驗。

晚市餐單持續更新，匯聚本地食材

晚市餐單 (每位HK$1,380+10%) 延續Roganic的核心理念，將本地食材與Simon Rogan全球餐廳的烹飪技法和靈感巧妙融合。 先為客人奉上前菜如醃西班牙鯖魚伴以煤油、蠔油醬汁和東京大頭菜；以及糖果甜菜根慕斯搭配慢燉牛舌和松子碎。

接著，餐單呈現多道精緻菜式，包括烤大白菜配本地蠔菇；以及生北海道扇貝配海膽忌廉和山胡椒油（另加HK$288）。 海鮮和肉類主菜以本地食材炮製，包括以海藻牛油慢煮的沙巴石斑；以及以龍眼蜜、黑加侖子和紫蘇調味及烤製的乾式熟成廣東鴨。另外，客人可選擇華記農場豬肉配燉甘藍、醃核桃和蘋果蜂蜜酒醬汁。

甜點以水果製作，清新輕盈，包括紅寶石士多啤梨配醃芙蓉花和烤米布丁，及以本地有機農場番石榴撻。

精緻豐富的素食餐單

作為香港著名餐飲地標，Roganic的素食餐單以時令蔬菜為核心，並融入精湛的發酵工藝與嚴謹細節，將每一道風味層層堆疊，展現同等的技術深度。 菜式包括鹽焗苤藍配海帶與旱金蓮、BBQ烤芹菜根配酵母和酪乳乳清；以及烤沙律佐以松露燉蛋與接骨木花。 Roganic 的素食餐單並非主菜的「替代選擇」，而是精心策劃、獨立成章的用餐體驗，充分彰顯餐廳長久以來以蔬菜為主角的烹飪哲學。

由 Priscilla Tam 匠心呈獻的專屬無酒精飲品搭配體驗

為進一步提升客人的用餐體驗，Roganic推出全新的飲品搭配體驗，以餐廳一貫的食材為本理念為核心，並延伸至每一杯飲品的層次與配搭。與餐廳以食材為本的概念呼應。客人可選擇四款搭配體驗，並可搭配兩杯或四杯飲品：

• Taster Pairing  – HK$300 (兩杯) / HK$600 (四杯)
• Signature Pairing – HK$480 (兩杯) / HK$960 (四杯)
• Select Pairing – HK$700 (兩杯) / HK$1,400 (四杯)
• 無酒精飲品搭配– HK$200 (兩杯) / HK$400 (四杯)

其中，無酒精飲品搭配特別秉持如葡萄酒選配般的精益求精：選用餐廳自製的浸泡飲品、茶飲和發酵飲品，與每一道菜相得益彰。所有飲品更以餐廳剩餘食材精心調製，將資源轉化為令人驚喜的味覺體驗。 體驗由佐以蕃茄的正山小種康普茶開始，為烤大白菜帶來柔和的煙燻味和明亮的酸度；；隨後登場的是紫蘇利口酒蘇打水，為生藍鰭吞拿魚增添草本清新。

接著以水晶梨與味噌鋪陳出輕盈鹹甜的深度，與燉甘藍及穀物溫柔呼應；再以注入高湯的洋甘菊花茶帶來暖意與鮮味，襯托北海道扇貝配海膽的鮮甜。隨後口感轉向更圓潤的奶香烏龍康普茶與水蜜桃，溫柔略帶花香，與沙巴石斑相得益彰。最後，濃鬱的米香普洱茶配柑橘皮和櫻桃，為乾式熟成鴨增添泥土氣息和柑橘的清爽。

搭配回到水晶梨與味噌，以更鹹鮮的姿態延伸到華記農場豬肉；隨後踏入甜點篇章——以蕎麥茶、榅桲和蜂蜜配上紅寶石士多啤梨和糖漬芙蓉花；而清新的蘋果香梨酒，亦與有心機農場番石榴撻完美融合，呈現甜而不膩的收尾。

預訂 Roganic 午餐或晚餐，請按此預訂座位。

《完》

關於 ROGANIC

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

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 Dining – Tatler Best 20 Restaurants of Hong Kong – Roganic

Tatler Dining – Tatler Best in Class – Best Design