Chef Andrew Wong to Cook in China for the First Time Ever Across Two Exclusive Dinners 

Please click HERE to download high resolution images of Selection by Du, Yong Fu North Bund, A Wong

<<8^th June 2026 – Shanghai>> This June, two of Shanghai’s leading modern Chinese dining destinations, Yong Fu North Bund and Selection by Du, come together to welcome internationally acclaimed Chef Andrew Wong of London’s renowned two MICHELIN-starred A. Wong for an extraordinary two-night-only collaboration taking place exclusively in Shanghai at both restaurants.

Marking the first time Chef Andrew Wong has ever cooked in China, the collaboration will take place across two evenings: on 27th June at Selection by Du and 28th June at Yong Fu North Bund. Bringing together three distinct culinary perspectives rooted in Chinese heritage yet shaped by contemporary vision, the dinners will celebrate regional Chinese cuisine through craftsmanship, storytelling, and innovation.

Perched atop the 56th floor of Raffles City North Bund overlooking the Huangpu River, Yong Fu North Bund is the flagship restaurant of the Yong Fu Culinary Group and one of Shanghai’s most celebrated fine dining destinations. Since opening in 2022, the restaurant has earned one MICHELIN star and Black Pearl Three Diamonds for three consecutive years. Under the leadership of founder Weng Yongjun and Executive Chef Xu Kun Lei, Yong Fu has become synonymous with refined Ningbo cuisine, combining traditional techniques, exceptional seafood sourcing, and modern culinary expression.

Also located within North Bund Raffles City on the 56/F, Selection by Du is the flagship fine-dining concept of Chef-Restaurateur Du Jianqing, a native of China’s Chaoshan region and one of the leading figures behind Shanghai’s modern Chaoshan dining movement with the restaurant led by Executive Chef Chen ShaoXiong. Conceived as a personal culinary expression, the restaurant reinterprets the philosophy of the Chinese family banquet through seasonal ingredients, precise technique, and contemporary presentation, all framed by panoramic skyline views above Shanghai. The restaurant currently holds Three Diamonds in the Black Pearl Restaurant Guide alongside two MICHELIN stars, further cementing its reputation as one of Shanghai’s most celebrated contemporary Chinese dining destinations.

Joining them from London is Chef Andrew Wong, chef-owner of the internationally celebrated two MICHELIN-starred A. Wong. Widely regarded as one of the most important voices in modern Chinese cuisine globally, Wong is known for his deeply researched and highly original approach to Chinese gastronomy, drawing inspiration from the culinary traditions found across China’s vast regional landscape. At A. Wong, his cuisine combines historical research, technical precision, and contemporary creativity while paying homage to over 3,000 years of Chinese culinary heritage.

Yong Fu North Bund x Selection by Du x A Wong London Special 14-Course Collaboration Menu

Cooking for the first time ever in China, Chef Andrew Wong will be presenting some of his signature dishes from the restaurant that showcases their talented cooking skills with collaboration elements including Rabbit & Carrot Dumpling, Abalone Puff with Yong Fu’s signature Green Pepper Chilli Sauce, a take on Yong Fu North Bund’s signature marinated crab with A Wong’s secret eggplant in garlic sauce.

APPETISERS PLATTER

Tuna with Sea Urchin

Smoked Boneless Four-Point Gold Snapper

Snow Vegetable & Yellow Croaker Terrine

Wild Rice Stem with Caviar

“Rabbit & Carrot Dumpling”

Creamy Roe Mantis Shrimp with A Wong’s Secret Eggplant in Garlic Sauce and Finger Lime

By Yong Fu North Bund + Selection by Du + A Wong

SOUP COURSE

Simmered Baby Conch with Chaoshan Cucumber Soup

By Selection By Du

DIM SUM COURSE

Abalone Puff with Yong Fu signature Green Pepper Sauce

By A Wong

MAIN COURSES

Pan-Fried Scallops from Zhangzidao with Ningbo-Style Fermented Soybean Paste

Termite Mushroom & Clam Soup with Shrimp Oil and Pickled Broth

Steamed Green Lip Mullet with Red Oil Fermented Bean Curd Sauce & Crispy Shrimp Skin

By Yong Fu North Bund + Selection by Du + A Wong

VEGETABLE COURSE

Honeyed Peas & Lotus Seeds

By Yong Fu North Bund

NOODLE COURSE

Wok-Fried Rice Noodles with Fresh Cockle Meat

By Selection by Du

DESSERT COURSE

Yong Fu & Selection by Du Glutinous Rice Dumpling with White Rabbit Milk and Green Matcha

By Yong Fu North Bund, Selection By Du & A Wong 

The collaboration will see Chef Andrew Wong work alongside the culinary teams of Yong Fu North Bund and Selection by Du to present two exclusive menus that explore the dialogue between Ningbo, Chaoshan, and the broader regional cuisines of China through a modern global lens.

The two-night-only collaboration menu is priced at RMB2888++ per guest, with an optional wine pairing available. For bookings, please contact both restaurants directly.

<<ENDS>> 

ABOUT SELECTION BY DU (SHANGHAI)

Selection by Du is the flagship fine-dining restaurant founded by Chef–Restaurateur Du Jianqing, a native of Puning in China’s Chaoshan region and the creative force behind the modern Chaoshan dining movement in Shanghai. Conceived as a personal culinary expression, the restaurant is inspired by the idea of a refined Chinese home banquet, combining seasonal cooking, premium sourcing, and precise technique within a contemporary fine dining context.

Located on the 56th floor of the North Bund Raffles City West Tower, Selection by Du offers sweeping panoramic views of the Huangpu River and the Shanghai skyline. The restaurant draws upon Chaoshan culinary philosophy of emphasizing clarity of flavor, balance, and nourishment, while engaging thoughtfully with global influences.

Chef Du Jianqing’s restaurants have received sustained recognition from the world’s leading dining authorities, including MICHELIN Guide Shanghai and the Black Pearl Restaurant Guide, with longstanding two MICHELIN stars and Three Diamond distinctions. Building on this foundation, Selection by Du represents the most personal and elevated expression of Chef Du’s culinary vision.

ABOUT AMAZING CHINESE CUISINE

Amazing Chinese Cuisine is a Shanghai-based restaurant group founded by Chef–Restaurateur Du Jianqing in 2015, dedicated to exploring and elevating the traditions of Chaoshan cuisine. Spanning multiple concepts including the flagship Two MICHELIN-starred Amazing Chinese Cuisine ChangNing, Three DIAMOND recognized Selection by Du and the recently opened MICHELIN Bib-Gourmand award winner, Blossom, the group’s restaurants are united by a shared philosophy: precise sourcing, disciplined technique, and a deep respect for the natural expression of ingredients.

RESTAURANT INFORMATION

Address: 56th Floor, North Bund Raffles City West Tower 168 Gongping Road, Hongkou District, Shanghai, China

Tel: +86 21 6267 7177

Instagram: @selection_by_du @amazingchinesecuisine

ABOUT YONG FU NORTH BUND

Perched on the 56th floor of Raffles City The Bund overlooking the Huangpu River, Yong Fu North Bund is the flagship restaurant of the Yong Fu Culinary Group and one of Shanghai’s most acclaimed contemporary Chinese dining destinations. Since opening in 2022, the restaurant has been awarded one MICHELIN star and Three Diamonds in the Black Pearl Restaurant Guide for three consecutive years.

Founded by renowned restaurateur and chef Weng Yongjun, Yong Fu is dedicated to elevating Ningbo cuisine through exceptional ingredient sourcing, traditional culinary craftsmanship, and a modern fine dining perspective. The restaurant is celebrated for its refined seafood-driven cuisine, with premium seasonal seafood air-flown daily and prepared with techniques that preserve the purity of flavor. 

Restaurant Information

Address: 56/F, North Bund Raffles City East Tower, 1089 Dongdaming Road, Hongkou District, Shanghai, China Tel: +86 21 6686 7777

Instagram: @yongfushanghai

來自上海、北京和香港的四間著名中菜食府將聯袂打造為期三晚的聯乘盛宴呈現淮揚菜、粵菜、潮州菜和川菜的精髓

請瀏覽連結下載高解像度圖片

《2026年5月28日，香港》於2026年6月25日至27日，位於灣仔瑞安中心的尚海薈將與香港、北京和上海三間備受讚譽的中菜食府聯手，帶來三晚限定的聯乘盛宴，以慶祝淮揚菜、粵菜、潮州菜和川菜中國四大菜系的精髓。

聯乘盛宴將於灣仔的尚海薈舉行，屆時尚海薈行政總廚潘振超、北京米芝蓮三星潮上潮 (朝陽)行政總廚張一峰、上海米芝蓮一星粵海棠行政總廚何柱君以及明閣 (灣仔) 廚藝總監曾超敬將齊聚一堂，為客人帶來獨一無二的美食體驗。

九道菜聯乘餐單的價錢為每位HK$2,388+10%，四位不同世代、擁有不同烹飪背景的主廚將聯袂打造品鑑體驗，展現上海菜、粵菜和潮州菜的獨特風味。朗廷卓逸會會員可以優惠價錢HK$1,880+10%享用聯乘餐單。

四位名廚聯袂呈現淮揚、粵、潮、川菜四大烹飪傳統

九道菜餐單以潘振超師傅的淮揚前菜三小碟拉開序幕，包括酒香富貴蝦、煙燻四喜素卷及蔥燒花膠酥；隨後奉上他的竹笙釀燕窩菜膽湯。

明閣（灣仔）的曾超敬師傅將帶來胡椒忌廉龍蝦汁小青龍伴炸銀絲卷；粵海棠的何柱君師傅則奉上泡豇豆燒閩東大黃魚，以及川式怪味和牛肉。 接著，品嚐由潮上潮的張一峰師傅製作的椒醬海中寶鴿腿，以及由潘師傅創作的鳳尾蝦湯包和野菌蝦子海参拌稻庭麵。

最後，潘師傅炮製的流沙金球．班蘭驢打滾將為晚宴畫上句號。

尚海薈：融合粵菜風味的現代上海料理

尚海薈由朗廷酒店集團管理，以現代視角詮釋上海和粵菜的交融之美。餐廳由擁有超過25年的粵菜和淮揚菜烹飪經驗的行政總廚潘振超掌舵，將傳統中式烹飪技法與現代烹飪手法完美結合。自2025年2月開業以來，尚海薈迅速成為灣仔備受矚目的新晉中餐廳之一。餐廳室內設計由梁志天設計集團操刀，靈感源自中國山水畫和上海的文化底蘊。

潮上潮：北京米芝蓮三星潮菜館

來自北京的潮上潮（朝陽）為中國最負盛名的潮菜館之一。於行政總廚張一峰的帶領下，餐廳於2024年至2026年榮獲米芝蓮三星殊榮，以及2024年世界最佳廚師獎之最高級別的「三把刀」榮譽。

張一峰師傅原籍香港，於2015年榮獲世界中華料理錦標賽金獎；其後更率領上海粵菜館吉品軒獲取米芝蓮星級殊榮。在潮上潮，他以精準的烹飪技法和現代手法提升潮州料理，同時亦堅守潮州菜一貫重視食材純正、講求味道平衡的核心精神。

粵海棠：上海米芝蓮星級粵菜餐廳

來自上海的粵海棠為行政總廚何柱君創立的現代粵菜餐廳。自2024年開業以來，餐廳連續四年 (2024年-2026年) 榮獲米芝蓮一星榮譽，充分展現了何師傅對粵菜的精湛技藝，融合了傳統工藝與現代創意。延續粵海棠的卓越表現，團隊於 2024 年在上海開設主打川菜與粵菜的川粵海棠，並獲選為上海米芝蓮指南 2026 入選餐廳。

何師傅在粵菜烹飪領域耕耘十餘年，以選用優質時令食材並運用現代烹飪技法而聞名，同時又不失傳統中國烹飪的精髓。在創立粵海棠之前，他曾帶領上海粵菜館吉品軒於2019年榮獲米芝蓮一星，並於2020年和2021年榮獲米芝蓮二星殊榮。於粵海棠，他繼續精益求精，將經典粵菜的精髓與更廣泛的地域風味以及更現代的美學情趣融合。

明閣 (灣仔) 傳承經典粵菜

明閣 (灣仔) 由擁有超過五十年粵菜烹飪經驗的資深粵菜大師曾超敬師傅領銜，為是次聯乘盛宴錦上添花。自2020年開業以來，明閣 (灣仔) 以其根植傳統、融合現代創意的精緻粵菜而聞名。 曾師傅於2009年曾帶領香港康得思酒店的明閣獲得米芝蓮一星，其後更連續四年摘得二星殊榮。憑藉其豐富經驗，曾師傅亦曾將粵菜推向瑞士、澳洲、美國和中國大陸等國際舞台，塑造了一套兼具傳統敬意與國際視野的烹飪理念。

聯乘晚宴座位有限，敬請預訂。請致電+852 2886-2818、電郵至 reservation@shanghaiplus.com.hk 或按此瀏覽網站。

《完》

關於尚海薈

尚海薈由朗廷酒店集團管理，是上海豐富烹飪傳統與粵菜風味的完美交匯之地，為客人呈現獨特而精緻的餐飲體驗。餐廳由行政總廚潘振超師傅掌舵，他以創新的手法演繹每一道菜式，從經典珍饈到創新美饌，無不體現出本真之味。 餐廳標誌遵循「三法則」，以中國傳統風景畫為靈感，創造出視覺上引人注目的風格。標誌以山脈、綠色植物和海洋的平衡組合，描繪尚海薈創新美食核心的跨文化和諧。餐廳標誌中的「海」字中的加號（「+」）象徵著超越傳統上海風味的創新餐飲體驗，邀請客人展開非凡的現代美食之旅。

餐廳聯絡

地址：香港灣仔港灣道6-8號瑞安中心2樓201號舖

每日營業時間：

午餐：上午11時30分至下午3時（最後點餐時間為下午2時30分）

晚餐：下午5時30分至晚上10時30分（最後點餐時間為晚上9時30分）

電話： +852 2886 2818

電郵：reservation@shanghaiplus.com.hk

Four Celebrated Chinese Restaurants Across Shanghai, Beijing and Hong Kong Unite for a Three-Night Culinary Exchange Showcasing Huaiyang, Cantonese, Chiu Chow and Sichuan Cuisine

Please click HERE to download official high resolution images

<<27^th May 2026 – Hong Kong>> Shanghai Plus in Wan Chai Shui On Center will present a rare eight-hands collaboration dinner from 25 to 27 June 2026, bringing together four acclaimed Chinese restaurants from Hong Kong, Beijing and Shanghai for a three-night culinary exchange celebrating four regional Chinese cuisines: Huaiyang, Cantonese, Chiu Chow and Sichuan.

Hosted at Shanghai Plus in Wan Chai, Hong Kong, the collaboration will unite Executive Chef Poon Chun Chiu of Shanghai Plus, Executive Chef Cheung Yat Fung of Beijing’s Three MICHELIN-Starred Chao Shang Chao (Chaoyang), Chef He Zhujun of Shanghai’s One MICHELIN-starred The Blooms of Yue and Culinary Director Chef Tsang Chiu King of Ming Court Wan Chai.

Priced at HK$2,388 + 10% per guest, the specially curated menu will showcase the distinct identities of Shanghainese, Cantonese and Chaozhou cuisines through a collaborative tasting experience shaped by four chefs from different generations and culinary backgrounds. Brilliant by Langham members can enjoy the menu at HK$1,880 + 10% per guest.

Four Acclaimed Chefs Unite Huaiyang, Cantonese, Chiu Chow and Sichuan Culinary Traditions

The 9-course menu begins with a trio of appetisers by Chef Poon Chun Chiu, including marinated mantis shrimps in sake and Hua Diao wine sauce, smoked vegetarian rolls, and scallion soy-glazed fish maw puff, followed by his double-boiled superior soup with bird’s nest, stuffed bamboo pith and baby cabbage.

Ming Court Wan Chai’s Chef Tsang Chiu King presents braised lobster with pepper cream lobster sauce and fried thread bun, while Chef He Zhujun of The Blooms of Yue introduces braised giant yellow croaker with pickled long beans alongside Sichuan-style Wagyu beef in signature spiced sauce.

Chef Cheung Yat Fung of Chao Shang Chao contributes stuffed pigeon leg with assorted seafood in spicy sauce, before Chef Poon concludes the evening with steamed soup dumpling with prawn and honey-glazed Chinese ham with fried bean curd skin and mandarin pancakes along with an Inaniwa Udon with sea cucumber, wild mushrooms and shrimp roe.

The menu showcase concludes with Salted egg yolk lava balls and Pandan glutinous rice roll.

Shanghai Plus: Contemporary Shanghai Cuisine with Cantonese Influences

Managed by Langham Hospitality Group, Shanghai Plus celebrates the convergence of Shanghai and Cantonese culinary traditions through a contemporary lens. Led by Executive Chef Poon Chun Chiu, the restaurant draws from his more than 25 years of experience across Cantonese and Huaiyang cuisines, combining traditional Chinese culinary foundations with modern execution.

Since opening in February 2025, Shanghai Plus has quickly established itself as one of Wan Chai’s notable new Chinese dining destinations, with interiors designed by Steve Leung Design Group inspired by Chinese landscape paintings and Shanghai’s cultural heritage

Chao Shang Chao: Beijing’s Three MICHELIN-Starred Chaozhou Destination

From Beijing, Chao Shang Chao (Chaoyang) joins the collaboration as one of China’s most celebrated Chaozhou restaurants. Under Executive Chef Cheung Yat Fung, the restaurant currently holds Three MICHELIN Stars from 2024 to 2026, alongside Three Knives from The Best Chef Awards 2024.

Chef Cheung, originally from Hong Kong, first gained recognition after winning a Gold Medal at the 2015 Chinese Cuisine World Championship before going on to lead Ji Pin Court in Shanghai to MICHELIN success. At Chao Shang Chao, he has become known for elevating Chaozhou cuisine through precision and contemporary technique while preserving the cuisine’s emphasis on ingredient purity and balance.

The Blooms of Yue: Shanghai’s MICHELIN-Starred Cantonese Restaurant
Representing Shanghai is The Blooms of Yue, a contemporary Cantonese restaurant founded by Chef He Zhujun. Since opening in 2024, the restaurant has earned One MICHELIN Star from 2024 to 2026, reflecting Chef He’s refined approach to Cantonese cuisine shaped by both traditional craftsmanship and modern creativity.

With more than a decade dedicated to the Cantonese culinary arts, Chef He is known for balancing premium seasonal ingredients with contemporary technique while remaining grounded in the philosophies of traditional Chinese cooking. Prior to founding The Blooms of Yue, he led Ji Pin Court in Shanghai to one MICHELIN Star in 2019 and two MICHELIN Stars in 2020 and 2021. At The Blooms of Yue, he continues to refine a style that merges classic Cantonese foundations with broader regional influences and a more modern sensibility.

Following the success of The Blooms of Yue, the same team opened Chuan Yue Hai Tang in 2024 in Shanghai that focuses on Sichuan and Cantonese Cuisine and was recently selected as a MICHELIN Guide restaurant in 2026.

Ming Court Wan Chai: A Legacy of Refined Cantonese Cuisine

Completing the line-up is Ming Court Wan Chai, led by Culinary Director Chef Tsang Chiu King, a veteran chef with more than five decades of experience in Cantonese cuisine. Since opening in 2020, Ming Court Wan Chai has established a reputation for refined Cantonese dining rooted in tradition while incorporating modern creativity.

Chef Tsang previously led Ming Court at Cordis Hong Kong to one MICHELIN Star in 2009, followed by four consecutive years of two-star recognition. Throughout his career, he has represented Cantonese cuisine internationally across Switzerland, Australia, the United States and Mainland China, shaping a culinary philosophy that respects tradition while remaining adaptive and globally informed.

For reservations & bookings for this special event, please contact 2886 2818, email to reservation@shanghaiplus.com.hk or visit website at HERE.

<<ENDS>>

ABOUT SHANGHAI PLUS

Shanghai Plus celebrates the spirit of cultural convergence, where the rich heritage of Shanghai cuisine intertwines with Cantonese influences. Led by award-winning Executive Chef Poon Chun Chiu, who brings his expertise from prestigious Chinese kitchens across Hong Kong, the menu offers a contemporary twist on traditional dishes. Drawing inspiration from Chinese landscape paintings, the logo design integrates three core elements of “mountains”, “greenery”, and the “sea” to symbolise harmony and balance, reflecting the restaurant’s multi-faceted identity. The plus sign ‘+’ within the logo’s Chinese character for “海”  signifies an innovative culinary experience that goes beyond traditional Shanghai flavours, inviting guests to embark on a modern gastronomic journey like no other.

RESTAURANT INFORMATION – SHANGHAI PLUS

Address: Shui On Centre, Shop 201, 2/F, 6-8 Harbour Rd, Wan Chai, Hong Kong

Opening hours:

• Lunch: 11:30 – 15:00 (14:30 last order)
• Dinner: 17:30 – 22:30 (21:30 last order)

Tel:  +852 2886 2818
Email: reservation@shanghaiplus.com.hk

6月24日及25日 | 僅限兩晚

請按此下載 LEELA 及 BIRYANI OSAWA高解像度照片

<<2026年5月26日 – 香港>> 於2026年6月24日及25日，香港人氣印度餐廳 LEELA 將攜手東京米芝蓮必比登推薦餐廳 Biryani Osawa 的主廚大澤隆正（Takamasa Osawa），呈獻一場為期兩晚的精彩聯乘美食盛宴。這位享譽盛名的日本香飯大師將首次於香港亮相，並與LEELA主廚兼創辦人Manav Tuli 聯袂合作，深入探索印度最具代表性、亦最受歡迎的招牌美食之一 — 印度香飯 (Biryani) 的精髓。兩位主廚對印度美食——尤其是香飯的製作工藝與靈魂——懷有同樣的熱愛。是次合作將以印度香飯的多層次呈現為核心，並同步呈獻多道精心策劃的印度佳餚，為客人打造一場難忘的印度美食體驗。每晚晚宴名額僅限50位客人。

共同的熱情：無國界的印度香飯

主廚大澤隆正在印度求學期間便深深愛上了印度香飯。這份最初的迷戀逐漸演變為畢生的執著。秉持著「要麼做印度香飯，要麼死」的個人理念，大澤隆正潛心鑽研，在印度廚房接受廣泛的培訓，最終在東京開設了印度香飯餐廳Biryani Osawa。最近，大澤主廚在東京開設了他的第二間餐廳 – Biryani Master。

Biryani Osawa 榮登米芝蓮必比登推薦，並因其對極致印度香飯的執著追求而吸引了一批忠實食客。大澤主廚以熱情和嚴謹的科學態度對待這道菜式，仔細分析食材、烹飪技巧、火候、時間把控以及整體平衡。最終呈現的印度香飯凝聚了他多年的研究和精益求精，他自豪地稱之為他對這道菜的終極詮釋。

LEELA 主廚Manav一直致力於透過創意和故事講述來頌揚印度豐富多彩的地域美食。主廚Manav將與大澤主廚共同呈現風味獨特而和諧統一的印度香飯，既傳承傳統，又展現這道深受喜愛的菜餚如何在不同文化中不斷演變。

LEELA x BIRYANI OSAWA聯乘晚宴

當晚的菜餚將層層遞進，引領客人品嚐聯乘晚宴的重頭戲——印度香飯的精髓。

客人將首先享用溫暖濃鬱的羊肉尼哈里湯 (Lamb Nihari Shorba)，隨後品嚐一系列精緻清新的前菜，例如吞拿魚脆餅沙律 (Tuna Papdi Chaat)、入口即化的烤五香羊肉配薄餅 (Lamb Galouti Kebab)、以及瑪薩拉魚臉頰拉麵配印度蒸米粉 (Masala Fish Cheek Ramen with Idiyappam)。這些前菜奠定了晚宴的基調，在清淡與濃鬱之間達到了完美的平衡。

這場饗宴的焦點是香噴噴的印度香飯。大澤主廚將奉上四道招牌印度香飯，包括日式鰻魚配山椒印度香飯 (Japanese Unagi and Sancho Biryani)、和牛肩肉牛蒡印度香飯 (Wagyu Shoulder & Burdock Biryani)、廣東燒鴨印度香飯 (Guangdong Duck Biryani) 和龍蝦印度香飯 (Lobster Biryani)，每一道都凝聚了他多年的學習與匠心。同時，主廚Manav也將帶來他獨具特色的印度香飯。這些菜餚將展現不同的地理風味、層次豐富的烹飪技巧和巧妙的香料運用，充分體現這道常被誤解為單一菜餚的美食的非凡魅力。

甜點方面，荳蔻佛手柑皮布甸 (Cardamom and Bergamot Peel Phirnee) 完美詮釋了大澤主廚的烹飪理念，為這場美食之旅畫上了一個意味深長、令人難忘的句號。

僅限兩晚的10道菜聯乘盛宴每晚僅限50位客人，價錢為每位HK$1,188+10%。把握機會於香港品嚐東京名廚大澤的招牌印度香飯。

關於BIRYANI OSAWA

Biryani Osawa是一間位於東京的米芝蓮必比登推薦餐廳，專注於印度香飯（biryani）的烹飪藝術。餐廳由主廚大澤隆正(Takamasa Osawa) 創立並掌勺，體現了他對印度烹飪傳統的深切敬意以及對精益求精的執著追求。

Biryani Osawa於2021年8月在東京神田開業，餐單上只有印度香飯菜式。每道菜餚都經過精心烹製，凝聚了主廚多年的研究和實驗，既展現了大規模烹飪獨有的深度和和諧，又為這道深受喜愛的美食開闢了新的可能性。憑藉其精湛的技藝，大澤主廚已成為日本印度香飯的領導者之一，為南亞美食在日本的日益普及作出了重要貢獻。

查詢或預訂，請按此瀏覽網頁或直接與餐廳聯絡。

<<完>>

關於 LEELA

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

LEELA獎項和曾獲得的殊榮

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

LEELA聯絡資訊

地址：香港銅鑼灣新寧道1號利園三期301-310鋪

電話：+852 2882 5316

網頁：https://www.leela.hk

電郵：info@leela.hk

營業時間：

星期一 – 下午5時30分至晚上10時45分

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

Instagram: @leela.hkg @chef_manav_tuli

24 – 25 June 2026 | 2 Dinners Only

Please click here to download Leela Hong Kong & Briyani Osawa’s High Resolution Images

<<22^nd May, 2026 – HONG KONG>> LEELA Hong Kong proudly announces an exciting two-night culinary collaboration with Chef Takamasa Osawa of Tokyo’s renowned MICHELIN Bib Gourmand restaurant, Biryani Osawa, on 24 + 25 June, 2026. Cooking for the first time in Hong Kong, the celebrated Japanese biryani specialist will join forces with LEELA’s Chef / Owner Manav Tuli for an immersive exploration of one of India’s most iconic and beloved dishes. Limited to 50 guests per evening, this exclusive collaboration brings together two chefs united by their deep devotion to Indian cuisine – and in particular, the craft and soul of biryani along with many other Indian dishes on showcase.

A SHARED PASSION: BIRYANI WITHOUT BORDERS

Chef Takamasa Osawa first fell in love with biryani during his student years in India. What began as fascination evolved into lifelong dedication. Guided by his personal philosophy – “Biryani or Die” – Osawa immersed himself in research, trained extensively in Indian kitchens, and eventually opened Biryani Osawa in Tokyo. Chef Osawa has also recently opened his second restaurant, Biryani Master, also in Tokyo.

Today, the restaurant holds a MICHELIN Bib Gourmand distinction and has developed a cult following for its singular focus: in pursuit of the ultimate biryani. Chef Osawa approaches the dish with both passion and a scientific mindset, carefully analysing ingredients, techniques, heat, timing, and balance. The result is a biryani that reflects years of study and discipline – what he proudly calls his ultimate expression of the dish.

At LEELA, Chef Osawa will collaborate with Chef Manav Tuli, whose work has long celebrated India’s diverse regional cuisines through creativity and storytelling. Together, they will present distinct yet harmonious interpretations of biryani, honouring tradition while showcasing how this beloved dish continues to evolve across cultures.

THE LEELA HONG KONG x BIRYANI OSAWA EXPERIENCE

The evening will unfold as a progression of flavours designed to lead guests into the star of the event – the heart of biryani.

Guests will begin with a warming and deeply aromatic lamb nihari shorba followed by a selection of refined, light starters such as tuna papdi chaat, melt-in-the-mouth lamb galouti kebab served with sheermal, masala fish cheek ramen with Idiyappam. These opening courses set the tone, balancing delicacy with intensity.

The centrepiece of the experience is, naturally, the biryani feast. Chef Osawa will present four of his signature biryanis, such as Japanese Unagi and Sancho Biryani, Wagyu Shoulder & Burdock Biryani, Guangdong Duck Biryani and Lobster Biryani each reflecting years of study and dedication, while Chef Manav contributes his own distinctive interpretation. Together, the dishes will showcase different regional inspirations, layering techniques, and spice expressions, demonstrating the remarkable versatility of a dish often misunderstood as singular.

The evening will conclude with dessert of Cardamom and Bergamot Peel Phirnee, offering a sweet reflection of Chef Osawa’s culinary perspective, bringing the journey to a thoughtful and memorable close.

Priced at HK$1,188 + 10% per guest, with only 50 seats available per night, this two-evening collaboration offers a rare opportunity to experience Tokyo’s celebrated Biryani Osawa in Hong Kong.

ABOUT BIRYANI OSAWA

Biryani Osawa is a MICHELIN Bib Gourmand restaurant in Tokyo, devoted entirely to the art of biryani. Founded and helmed by Chef Takamasa Osawa, the restaurant reflects his deep respect for Indian culinary heritage and his relentless dedication to mastering a single dish.

Having opened in Kanda, Tokyo in August 2021, Osawa’s menu is exclusively biryani. Each preparation is crafted meticulously and draws from years of research and experimentation, delivering the depth and harmony unique to large-scale cooking while pointing toward new possibilities for this beloved dish.

Through his work, Chef Osawa has become one of Japan’s leading ambassadors of biryani, playing a key role in the growing appreciation of South Asian cuisine across the country.

For bookings, please visit website at HERE or contact the restaurant directly.

<<ENDS>>

ABOUT LEELA

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

LEELA – RESTAURANT CURRENT AWARDS & PREVIOUS ACCOLADES

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

Black Pearl Restaurant Guide – One DIAMOND recognition

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

Eater – The 38 Best Hong Kong Restaurants

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

Foodie Forks Awards 2025 – Best Indian Restaurant in Hong Kong

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

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

A Foodie World – Best New Restaurant 2024

Best New Restaurant – SCMP Top 100 Tables 2024

Chef of the Year – SCMP Top 100 Tables 2024

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

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

CONTACT LEELA HONG KONG

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

Contact Number: +852 2882 5316

Email: info@leela.hk

Opening Hours

Monday – 5:30pm — 10:45pm

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

Website: https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

CONTACT LEELA MACAU

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

Contact Number: +853 8889 3660

Email: info@leela.hk

Opening Hours – Daily 11am-11pm

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

Instagram: @leela.hkg @chef_manav_tuli

請按此下載 TIFFANY & CO. 高清圖片

(2026年5月21日 – 香港 ) Tiffany & Co. 隆重宣佈，位於香港銅鑼灣鬧市顯赫地標利園的全新專門店正式開業。新店標誌著品牌多年來致力服務香港市場及當地客戶的重要里程碑。利園專門店活現 Tiffany & Co.最新設計概念，而附設的 Blue Box Café 將於2026年6月13日登場。

店舖櫥窗的創作是與著名藝術家 Mariko Kusumoto合作完成的，她以其精緻複雜的紡織與金屬作品而聞名。這些專為新店所設計的櫥窗，將Tiffany & Co. 的悠長歷史生動呈現，其靈感源自Louis Comfort Tiffany於二十世紀初收藏的竹樹圖案，將該圖案融入櫥窗周圍的平面設計之中。 楠本真理子以優雅的立體雕塑形態重新詮釋了這典藏圖案，將傳統底蘊與現代藝術巧妙交織，為Tiffany & Co. 打造出兼具精緻質感與當地特色的獨特表達。

底層佔地414平方米，展現了Tiffany & Co. 的優雅與非凡格調。步入店一刻，賓客隨即沉浸於溫暖奢華的氛圍中，金屬裝飾的細節與柔和的色調相映成趣。賓客可在店內盡情探索品牌鑽飾及經典系列，包括HardWear by Tiffany、Lock by Tiffany、T by Tiffany、Knot by Tiffany及Jean Schlumberger by Tiffany。店內更設有高級珠寶專屬空間，致敬Tiffany & Co. 超卓優雅的匠心之作。

All About Love區域則薈萃品牌備受觸目、同時是愛的極致詮釋與永恆象徵的訂婚戒指。空間內綴有Tiffany極具代表性的鑽石形櫥窗設計，體現品牌時尚典雅的美學。新店亦設有私人貴賓空間，提供專屬的購物體驗。這個精心打造的空間飾以雅致的粉紅色蘭花牆紙。

Schlumberger Sunflower 飾櫃的設計靈感源自品牌傳奇設計師 Jean Schlumberger 創作的一件傳世傑作。Jean Schlumberger的雋永美學至今仍深深影響Tiffany & Co.，其經典設計不但持續啟發品牌全新系列，亦延續了品牌對非凡工藝與精湛技藝的堅定承諾。

一樓佔地359平方米，設有專門的腕錶廳、家品及配飾專區，以及全新的 Blue Box Café。 腕錶廳秉持 Tiffany & Co. 的製錶傳承，誠邀顧客探索獨家精選腕錶臻品。貴賓廳內展出Gregor Hildebrandt、沈文燮、Vik Muniz及Sho Shibuya四位藝術家畫風各異的畫作，為空間錦上添花。藝術、建築及系列作品交織，為顧客營造沉浸式氛圍。一樓空間將引入全新的Blue Box Café，此匠心打造的空間將提供獨一無二的餐飲體驗，讓頂級奢華與味蕾藝術完美融合。同層亦設有家居裝飾與設計區域，將 Tiffany 的雅致美學融入日常生活。

全新Blue Box Café致力締造獨一無二的 Tiffany & Co.尊貴餐飲體驗。品牌與香港米芝蓮星級餐廳 Andō阿根廷籍的國際名廚Agustin Balbi攜手合作，打造奢華饗宴，融合本地烹飪技法與食材，呈奉充滿特色的早餐、下午茶和全日美食。名廚 Agustin為 Blue Box Café 構思的願景，與 Tiffany & Co. 典雅與時尚並重的信念不謀而合。

香港 Blue Box Café 主打精心設計的全日餐單，菜式變化緊貼時光流轉。這場餐飲體驗由充滿活力的早餐掀開序幕，享譽國際的精緻下午茶 Tiffany Afternoon Tea 緊接登場，並延伸至豐富多樣的全日餐點選擇；周末節奏則轉為更悠閒愜意的早午餐時光。每個時段經精心設計，務求提供各具特色又環環相扣的饗宴，令 Blue Box Café 成為迎合各種場合的好去處。

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

Blue Box Café內設酒吧及私人廂房，並以多位知名藝術家的非凡作品點綴，包括由Molly Hatch設計的牆面藝術裝置。

了解更多Blue Box Café的資訊或進行網上預約: https://www.sevenrooms.com/experiences/thetiffanyblueboxcafe

全新利園專門店印證Tiffany & Co.一直以香港及全球顧客為本的宗旨。

《完》

Tiffany & Co. 利園專門店

地址：銅鑼灣新寧道1號利園三期地下及1樓G01-G10及101-109號舖

營業時間： 星期一至星期日及公眾假期：上午11時00分至晚上8 時00 分

電話：3462-7140

官方網站: 請按此瀏覽

訂座網站: 請按此瀏覽

社交媒體: @tiffanyandco #TiffanyHK #TiffanyAndCo @agux1988

關於 Tiffany & Co.　   

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

時至今日，TIFFANY & CO. 擁有逾300間專門店，品牌及其附屬公司聘用超過13,000多名員工，負責設計、製作和珠寶行銷、腕錶及奢華配飾，當中5,000多名巧手工匠負責於品牌各工坊切割鑽石和鑄造珠寶，矢志秉持超卓品質。 TIFFANY & CO 致力於以負責任的方式開展業務，優先考慮多樣性和包容性的方案，旨在維護自然環境，並對其所經營的社區產生正面的影響。歡迎瀏覽tiffany.com了解更多關於TIFFANY & CO. 的資料及對可持續發展的承諾。    

關於 Tiffany Blue Box Café

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

關於Andō 創辦人兼總廚 Agustin Balbi

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

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

(HONG KONG – 21^st May, 2026)— Tiffany & Co. announces the opening of its new store located at Lee Gardens, a prominent landmark in the vibrant Causeway Bay area of Hong Kong. This opening marks a significant milestone in the House’s longstanding commitment to the Hong Kong market and its local clients. The Lee Gardens store showcases the House’s latest design concept and features an all-new Blue Box Café opening from 13^th June, 2026.

The store’s windows were created in collaboration with renowned artist Mariko Kusumoto, celebrated for her exquisitely intricate textile and metal works. Designed exclusively for this location, the window creatives bring Tiffany & Co.’s legacy to life, drawing inspiration from a historic bamboo print collected by Louis Comfort Tiffany in the early 20th century, which appears on the surrounding window graphics. Kusumoto’s elegant, sculptural forms reinterpret the archival motif, seamlessly weaving heritage and contemporary artistry into a refined, site-specific expression for Tiffany & Co.

Spanning 414 square meters, the ground floor embodies the elegance and sophistication of Tiffany & Co. Upon entering the store, visitors are immersed in a warm and luxurious environment featuring metallic accents and a soft color palette. Throughout the space, guests can explore a stunning array of diamond jewelry and the House’s most definitive collections, including the HardWear by Tiffany, Lock by Tiffany, Knot by Tiffany and T by Tiffany. The store also includes a dedicated High Jewelry space celebrating Tiffany & Co.’s most exquisite designs.

The All About Love section features the House’s coveted engagement rings—the ultimate expression and symbol of love. The space is punctuated by Tiffany’s signature diamond vitrine design, which embodies the House’s modern and refined aesthetic. Offering an intimate shopping experience, the ground floor includes a private salon. Within the salon, clients are delighted by a delicate orchid mural that spans across the entirety of the room.

The Schlumberger Sunflower vitrine design draws its inspiration from an exquisite historic piece created by our legendary designer Jean Schlumberger. Jean Schlumberger’s enduring legacy continues to influence Tiffany & Co. today through his iconic designs, which consistently inspire new collections and uphold the brand’s commitment to exceptional artistry and craftsmanship.

The first floor, spanning 359 square meters, will house a dedicated watch salon, a curated Home & Accessories space and the new Blue Box Café.

Uplifting Tiffany & Co.’s horological legacy, the watch salon invites clients to discover an exclusive selection of timepieces. Complementing the space is a curated art program featuring artworks by Gregor Hildebrandt, Shim Moon Seup, Vik Muniz and Sho Shibuya that display an impressive artistic mastery across diverse genres and forms. Together, the art, architecture and collections create an immersive atmosphere for clients.

The new Blue Box Café offers a unique take on Tiffany & Co.’s coveted dining experience. Renowned International Argentinian Chef, Agustin Balbi of one MICHELIN-starred ANDO has developed the gastronomic experience for the new space. The dining experience engages with carefully crafted reimagined classic dishes that incorporate local preparations and ingredients to deliver an elevated café experience across three key moments: breakfast, teatime and an all-day menu. Chef Balbi’s vision for the Blue Box Café seamlessly aligns with Tiffany & Co.’s commitment to elegance and modernity.

At the heart of The Blue Box Café Hong Kong is a thoughtfully crafted, all-day menu that transitions seamlessly with the rhythm of the day. The experience begins with energizing breakfast options featuring the legendary Breakfast at Tiffany’s (served throughout the day), evolves into the elegant and  internationally celebrated Tiffany Afternoon Tea, and continues with a versatile all-day dining selection. On weekends, the tempo shifts to a leisurely and delectable brunch.  Each phase is designed to offer a distinct yet cohesive culinary journey, ensuring the café is a destination for every occasion.

“I am truly honored to join Tiffany, the world’s premier heritage luxury brand, as Culinary Consultant for the grand opening of the Tiffany 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 reimagines classic dishes and elevates the classic café experience with a touch of luxury, much like the jewelry brand itself. I cannot wait to welcome everyone to discover it for themselves,” says Chef Agustin Balbi.

The café’s interior architecture features a bar and private dining room (that seats up to a maximum of 10 guests). Integrated within the space, visitors can discover exquisite artworks by notable artists including Molly Hatch’s extraordinary wall installation artwork. The new Tiffany & Co. store at Lee Gardens reaffirms the House’s commitment to delivering exceptional quality and service to its clientele in Hong Kong. For bookings at Tiffany Blue Box Café, please visit website at HERE.

<<ENDS>>

Tiffany & Co. Store at Lee Gardens

Address: Shop No. G01-G10 & 101-109, G/F & 1/F, Lee Gardens Three, 1 Sunning Road, Causeway Bay

Opening Hours: Monday to Sunday and Public Holidays: 11:00AM – 8:00PM

Tel: 3462-7140

Website: Please Click Here

Booking Link: Please Click Here

Social Media: @tiffanyandco #TiffanyHK #TiffanyAndCo @agux1988

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 4,000 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 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 Chef Agustin Balbi of Ando

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.

BaseHall 02餐飲陣容增設手工意式雪糕、蛋白飲品及懷舊冰室美食 

請按此下載 BASEHALL高解像度照片

【2026年5月20日，香港】香港美食殿堂 BaseHall 02 於今季繼續加強陣容，迎來三個餐飲概念，將手工甜品、健康飲品和懷舊冰室美食帶到中環怡和大廈的美食廣場。

人氣意大利雪糕店 Snack Baby 再度於美食廣場 BaseHall 02 登場。Snack Baby 的雪糕口味定期更換，保持新鮮感，將營業至8月底；主打蛋白飲品的品牌叁七廿一 (3721 Nutrition) 則會營業至7月底。此外，最新加盟的大安茶氷廳亦將持續駐場，為 BaseHall 02注入更多餐飲新選擇。三間餐飲概念的加入，呼應BaseHall一貫致力呈現多元化、新興本地餐飲概念，並提供舒適的用餐體驗。

大安茶氷廳 (新駐場食店)

大安茶氷廳於1969年於九龍開業，如今把充滿懷舊氣息的茶餐廳理念帶進 BaseHall 02，將港式經典美食與更貼近現代的呈現方式巧妙融合。品牌的核心理念在於保留熟悉的本土風味，並將其轉化為更適應現代人用餐習慣的選擇，亦呼應品牌座右銘 ——「傳承與創新」。

餐單融合了港式米飯、焗飯、咖喱和西式咖啡廳風格的菜餚。午餐精選菜式包括秘製忌廉雞扒飯(HK$88)、蔥油霸王雞扒雙蛋飯配秘製甜豉油 (HK$88)、港式咖喱牛肋條飯 (HK$88) 以及自家製XO忌廉大蝦飯  (HK$88)。 晚市餐單更為豐富，精選菜式有澳洲日山和牛M5 牛臀肉扒 (10oz) 伴薯菜（HK$228) 以及港式烤雞 (半隻) 配薯菜 (HK$138）等。午市和晚市套餐均配有冷泡茶，包括檸檬大紅袍和奶香烏龍。

意大利雪糕店Snack Baby限時登陸 Basehall 02 (營業至8月底)

以趣味十足的口味組合見稱，並採用優質材料進行小批量製作的 Snack Baby，將於BaseHall 02開設期間限定店至8月底。Snack Baby定期更換雪糕口味，將香港懷舊零食的靈感，與更注重食材、由季節驅動的創新配方融合呈現。

精選口味包括大吉嶺香蕉蜂巢蜜（無乳糖）、抹茶烤白朱古力（無乳糖）、開心果脆脆（純素/含堅果）、士多啤梨（純素）、煙燻雲呢拿（無乳糖）、熱情白克力探戈（無乳糖）、麥提莎和FDL（無乳糖），可選擇以雪糕杯（HK$68）、窩夫甜筒（+HK$10）、窩夫杯（+$15) 或曲奇杯（+HK$25）盛載。

Snack Baby亦提供大容量外賣包裝，包括500毫升裝 (HK$248) 和1公升裝 (HK$388)，讓客人於家中品嚐意大利雪糕的滋味。此外，期間限定店還提供甜品風格飲品，例如Affogato (HK$78) 及椰子濃縮咖啡冰沙 (HK$58)，進一步體現了Snack Baby輕鬆活潑、充滿咖啡室氛圍的冷凍甜品理念。

叁七廿一 (3721 Nutrition) (營業至7月底)

繼先前於BaseHall亮相後，叁七廿一 (3721 Nutrition) 再度登陸BaseHall 02，以香港地道飲食文化及健康概念的餐單呈現，主打富含蛋白質的飲品與小食。叁七廿一將乳清蛋白、膠原蛋白、茶、咖啡和咖啡室風味等元素結合，打造出兼具日常便利與實用性的選擇。

餐單涵蓋多個類別，為不同需求的每一天提供相應的蛋白飲品與小食選擇，包括清爽的膠原電解氣泡系列，口味有荔枝烏龍、粉紅西柚和海鹽檸檬 (每杯HK$45)，以及富含蛋白質的極致厚身奶底系列，如雲蛋白茉莉奶綠 (HK$48)、雲蛋白奶茶 (HK$48)和蛋白咖啡 (HK$38)。輕蛋白奶蓋茶系列有日本抹茶高蛋白牛乳 (HK$52)、日本焙茶高蛋白牛乳 (HK$52)、阿華田高蛋白脆力 (HK$52) 和紫薯高蛋白牛乳 (HK$50)，每款均以高蛋白配方為基礎。

此外，叁七廿一還推出了以蛋白質為主的小食和貝果，包括煙三文魚忌廉芝士貝果 (HK$65)、慢煮雞胸牛油果醬貝果 (HK$65)、高蛋白雞胸燒賣 (HK$38) 和燕麥脆片乳酪 (HK$38)。套餐價錢由HK$58至HK$108，客人可以將飲品與小食或貝果搭配，享受更完整的用餐體驗。

作為香港本土餐飲業人才的集中地，BaseHall 01 和 02 不斷嘗試引進大膽創新的烹飪理念和餐飲活動，弘揚讓這座世界頂級城市的獨特美食和文化特色。

《完》

BASEHALL 01及02 聯絡資料

地址：中環康樂廣場1號怡和大廈地庫9A-9C及LG樓

網頁：http://www.basehall.hk/

電郵：info@basehall.hk

Instagram: @basehallhk

關於 BaseHall 01

BaseHall 01 提供各種讓人從早到晚都能樂在其中的餐飲服務，包括外賣即磨咖啡、雜錦果汁和沙冰；黃昏或稍後時間客人可再回來品嚐世界各地的葡萄酒，充滿亞洲風情的雞尾酒，或意式餐前酒，並配一份及香烤芝士三文治或多士以結束美好的一天。

關於 BaseHall 02

BaseHall 02 是城中最新的餐飲地標，為香港的多元美食文化注入了新的活力。BaseHall 02 匯集了香港各式各樣首屈一指的餐飲體驗，無論是供應著名經典美食和餐飲體驗的美食吧，或是主打特式雞尾酒的深夜 DJ派對，BaseHall 02 的靈活空間都能引領潮流，為香港帶來更多的體驗式餐飲概念。

Please click HERE to download Amazing Chinese Cuisine and Selection by Du’s Official Images

<<19^th May, 2026 – Shanghai>> Amazing Chinese Cuisine Group is celebrating a landmark moment following the 9th April, 2026 announcement of the MICHELIN Guide Shanghai, Jiangsu, and Zhejiang. The group secured dual recognition: Amazing Chinese Cuisine ChangNing earned Two MICHELIN Stars, while Blossom received a Bib Gourmand award. This achievement is further elevated by Three Diamonds recognition from the Black Pearl Restaurant Guide — an honor held by only three restaurants in Shanghai. With five restaurants in Shanghai dedicated to Chaoshan cuisine, these accolades cement the brand’s leadership in shaping contemporary Chaoshan dining in China.

Amazing Chinese Cuisine ChangNing is set within an elegant standalone villa in Shanghai’s Changning district, the restaurant offers an intimate dining experience with just five private rooms. This highly considered format reflects the group’s philosophy – ingredient-led cooking served in a setting that prioritises privacy, comfort, and thoughtful service.

A GROWING RESTAURANT GROUP ROOTED IN CHAOSHAN TRADITION

Founded in 2015 by Chef-Restaurateur Du Jianqing — a native of Puning in Guangdong’s Chaoshan region — Amazing Chinese Cuisine has evolved into a multi-concept group encompassing five distinct dining destinations.

Across the portfolio, the group explores the diverse expressions of Chaoshan cuisine, ranging from elevated tasting menus to more accessible formats, all while maintaining an unwavering commitment to premium sourcing and clarity of flavor.

Selection by Du, the group’s flagship restaurant, has earned sustained recognition, including Three Diamonds from the Black Pearl Restaurant Guide. It offers an expansive interpretation of Chaoshan cooking within a panoramic, high-rise setting overlooking Shanghai’s iconic The Bund. Alongside Amazing Chinese Cuisine ChangNing (newly awarded Two MICHELIN Stars) and Blossom (recognized with a MICHELIN Bib Gourmand), these establishments collectively represent the breadth of the group’s culinary vision—from highly exclusive private dining to refined contemporary banquet experiences.

EXECUGIVE CHEF CHEN SHAOXIONG: A LIFETIME SHAPED BY CHAOSHAN FLAVOURS

Leading the kitchen is Executive Chef Chen Shaoxiong, whose culinary philosophy is deeply rooted in his upbringing in Puning.

Growing up in his family’s restaurant, Chef Chen developed an early understanding of the balance and warmth that define Chaoshan cooking. With over three decades of experience, he has refined his craft across leading Chaozhou kitchens before joining the founding team of Amazing Chinese Cuisine in 2015.

As the group’s founding executive chef, he is known for his rigorous approach to ingredient selection and his disciplined, detail-driven cooking style. Under his leadership, the brand earned early recognition from both the MICHELIN Guide and the Black Pearl Restaurant Guide. His cooking today reflects a clear philosophy: honour tradition but allow space for evolution.

AN INTIMATE EXPERIENCE OF CHAOSHAN COOKING TODAY

At Amazing Chinese Cuisine ChangNing, the menu is rooted in the defining principles of Chaoshan cooking – lightness, balance, and an emphasis on natural flavour. Techniques such as steaming, poaching, and slow braising are used to preserve the integrity of each ingredient, rather than mask it.

The chef continues to source key ingredients directly from Chaoshan, including teal and sun-dried shrimps, reinforcing a strong connection to place. Seasonal produce is the absolute core to the menu, with dishes shifting throughout the year to reflect ingredients at their peak.

Some signature dishes include:

·       Steamed Fourfinger Threadfin (served chilled) – a classic preparation that highlights the fish’s natural sweetness and delicate texture

·       Chilled Crab with Marinated Raw Pipa Shrimp – clean, briny flavours presented with precision

·       Crispy Sea Cucumber – a labour-intensive dish requiring several days of preparation

·       Braised Fish Maw with Chanterelles in Dried Seafood Broth – slow-cooked for five hours, finished with a touch of balsamic vinegar for balance

Many dishes require advance preparation and are available by pre-order, reflecting the level of technique and time involved in their execution. Amazing Chinese Cuisine ChangNing is designed around exclusivity and detail, from intricately patterned porcelain to the pacing of each meal. With only five private rooms, the experience is tailored to each table.

Make Selection by Du, Amazing Chinese Cuisine and Blossom your next restaurant destination on your next trip to Shanghai. For reservations, please visit HERE or DianPing at HERE.

<<ENDS>>

ABOUT AMAZING CHINESE CUISINE

Amazing Chinese Cuisine is a Shanghai-based restaurant group founded by Chef–Restaurateur Du Jianqing in 2015, dedicated to exploring and elevating the traditions of Chaoshan cuisine. Spanning multiple concepts including the flagship Two MICHELIN-starred Amazing Chinese Cuisine ChangNing, Three DIAMOND recognized Selection by Du and the recently opened MICHELIN Bib-Gourmand award winner, Blossom, the group’s restaurants are united by a shared philosophy: precise sourcing, disciplined technique, and a deep respect for the natural expression of ingredients.

RESTAURANT INFORMATION & LOCATION

Amazing Chinese Cuisine ChangNing (Shanghai)

Address: B5 Villa, 1665 Hongqiao Road, Changning District, Shanghai, China

Tel: +86 21 6262 5677

Amazing Chinese Cuisine Jing An Kerry Centre

Address: Shop 408-410, JC Plaza, 1225 Nanjing West Road, Jing’an District

Tel: +86 21-6257 7177 or +86 21-6257 7277

Amazing Chinese Cuisine The Bund

Address: Shop 401, Bund Financial Center, 600 Zhong Shan East Road, Huangpu District

Tel: +86 21-6267 7177 or +86 21-6267 7877

Selection by Du

Address: 56/F, North Bund Raffles City West Tower, 168 Gongping Road, Hongkou District, Shanghai, China

Tel: +86 21 6257 7188 or +86 21 6257 7377

Blossom

Address: L501, Plaza 66, 1266 West Nanjing Road, Jingan, Shanghai, China

Tel: +86 21 6288 1977 

RESTAURANT ACCOLADES AND AWARDS

MICHELIN Guide Shanghai 2026 – Two MICHELIN Stars – Amazing Chinese Cuisine ChangNing

MICHELIN Guide Shanghai 2018-2025 – One MICHELIN Star – Amazing Chinese Cuisine ChangNing

Black Pearl Restaurant Guide 2018-2026 – Three DIAMOND Restaurant – Amazing Chinese Cuisine The Bund

MICHELIN Guide Shanghai – Bib Gourmand – Blossom

Golden Phoenix Tree China Restaurant Guide 2025 – Three Stars – Selection by Du

La Liste 2025 – 81.5% Score

Ctrip Gourmet List – Diamond Recognised Restaurant

Olive China Restaurant Awards

兩位大廚劉震與佐藤秀明 (Hideaki Sato) 交流寧波及法日料理的食材、烹飪技法與理念

請按此下載高解像度照片

【2026年5月19日，香港】今年6月10日至11日，香港兩位最具特色的廚藝大師 — 米芝蓮一星及黑珍珠一鑽餐廳香港甬府與米芝蓮三星及黑珍珠二鑽餐廳Ta Vie (旅) — 將攜手合作，帶來僅限兩晚的聯乘盛宴。屆時，甬府總廚劉震和Ta Vie主廚佐藤秀明 (Hideaki Sato) 將以各自的「旅程」為靈感，呈現一份融合食材、技法和個人理念的嚐味餐單。

甬府總廚劉震表示：「美食的本質在於交流。透過這次合作，我們跳出固有的框架，嘗試使用不熟悉的食材，並結合我們自身的傳統進行詮釋。這既是挑戰，也是機遇，讓我們能夠從不同的視角審視我們的美食，同時也展現了香港甬府自2019年在香港開業以來所取得的成就。」

客人可於6月10日於Ta Vie及於6月11日在甬府享用聯乘餐單，每晚僅限30至40位客人。餐單以旅程與探索為題，而兩位主廚將使用對方甄選的食材進行烹飪，價錢為每位HK$3,588 + 10%（不包括餐飲搭配）。

Ta Vie的主廚佐藤秀明表示：「我一直對中國食材及其歷史非常感興趣。這次合作讓我能夠更直接地探索它們，同時也能與劉師傅分享我的烹飪理念。這並非是菜系的融合，而是透過我們選擇的食材以及使用方式來相互理解。」

米芝蓮三星餐廳「Ta Vie旅」

「Ta Vie旅」位於中環．石板街酒店內，是一間由主廚佐藤英明掌勺的米芝蓮三星餐廳。餐廳名稱 Ta Vie 在法文中意為「你的生活」，在日語中意為「旅程」，體現了其對美食的詮釋——將法式烹飪技法與日式食材完美融合，打造出獨具匠心的料理體驗。

跨界廚藝交流

本次合作的核心在於一次精心策劃的角色互換：由佐藤師傅為劉師傅甄選食材，並由劉師傅以寧波菜的視角進行詮釋；同時劉師傅提供中國食材，則由佐藤師傅運用其精湛的法日融合技法重新演繹。整體餐單風格流暢自然，並非單純的「融合」，而是一場基於相互尊重與好奇心的廚藝對話。

嚐味餐單先以一系列前菜打開序幕，包括由佐藤師傅精選、呈現於兩間餐廳的法國白蘆筍二食菜式；以及由劉師傅精選、呈現於兩間餐廳的寧波冬瓜二食菜式。隨後，甬府以酸湯茗荷煮三絲展現了寧波風味的鮮明層次；緊接著則是Ta Vie的特色點心——法國黑毛豬餃子。

主菜環節同樣精彩：甬府呈獻醬烤海釣米魚及金湯洋薊百合扣鮑魚，以及劉師傅最喜歡的Ta Vie菜式——黑松露珍珠雞批。

麵食部分，則有Ta Vie的招牌海膽手工麵（將於甬府供應），而劉師傅將以創新方式重新演繹——夜開花韭黃鱔絲炒切麵（將於Ta Vie供應）。

最後，為客人奉上滋味甜點，包括來自Ta Vie 的糖煮寧波楊梅和甬府特製的脆皮龍井湯圓，將整場跨界交流的風味留下溫柔而深刻的餘韻。

香港甬府x Ta Vie聯乘餐單

每位HK$3,588+10%

前菜

法國蘆筍佐長街蟶子

Ta Vie

法國白蘆筍配蟹肉釀南瓜花

甬府

寧波冬瓜蒸蛋

Ta Vie

甬式酸冬瓜海膽

甬府

—

湯

酸湯茗荷煮三絲（花膠絲、敲蝦絲和豆乾絲）

甬府

—

點心

法國黑毛豬餃子

Ta Vie

—

主食

醬烤海釣米魚

及

金湯洋薊百合扣鮑魚

甬府

黑松露珍珠雞批

Ta Vie

—

麵食

招牌海膽手工麵

Ta Vie

夜開花韭黃鱔絲炒切麵

甬府

—

甜品

糖煮寧波楊梅

Ta Vie

脆皮龍井湯圓

甬府

查詢或預訂香港甬府，請按此瀏覽網站或WhatsApp至5573-0202。預訂Ta Vie，請WhatsApp至+852-6627-9856或電郵至 info@tavie.com.hk。

<<完>>

關於香港甬府

米芝蓮餐廳「甬府」的總店位於上海，2019年於香港開設首間海外分店，為香港的高級正宗寧波菜食府。餐廳坐落於灣仔心臟地帶，廚藝團隊擅於以當地的新鮮食材及東海的海鮮炮製出正宗的寧波風味佳餚。總廚劉震以精湛的廚藝、本地多樣化的菜式與寧波的傳統風味相結合，將食材化成味道無可比擬的佳餚，不斷突破寧波飲食文化的界限。香港甬府於2022年1月獲得米芝蓮一星殊榮。

關於香港甬府總廚劉震

總廚劉震於28年前畢業於中華廚藝專業學院，一直追求鑽研多樣化的中菜，一次偶然的機會下邂逅甬府創辦人翁先生，師從他二十多年。劉師傅的家鄉寧波擁有深厚的歷史文化和豐富的漁業資源，令他對家鄉的美食有著獨特的理解和熱愛。除了學習傳統寧波菜，他亦於不同的中國菜系學習各種烹飪藝術。劉師傅將他對各中國各地美食的見解與傳統的風味相結合，創造出新穎的菜餚。劉師傅於疫情期間抵達香港並開設甬府，及後專注於加深對當地食材的認識。劉師傅創新不斷，並對當地菜餚進行大膽的詮釋，突破飲食文化的界限。

餐廳獎項和殊榮

• 香港澳門米芝蓮指南2022年-2026年 – 米芝蓮一星餐廳
• Tatler Dining Hong Kong 指南2023年 – 2024年 – 20家最佳餐廳
• 亞洲五十佳餐廳2023 – 第54位
• 南華早報100強餐桌 – 2020年-2026年
• 2023攜程美食林全球餐廳精選榜
• Travel & Leisure Asia 2023  – 最佳香港餐廳
• OAD 亞洲百大餐廳2024 – 第16位
• Harper’s Bazaar BAZAAR Taste Elite 2024 + 2026 榜單
• 黑珍珠餐廳指南2023-2025  –  一鑽餐廳
• 中華食肆大獎 – 亞洲 30強入選名單
• 中華食肆大獎 – 第9位
• Trip.Gourmet 2026 全球高級餐廳精選排行榜 – 鉑金
• Travel & Leisure Asia TasteMakers 2025/26 – 香港25家最佳餐廳
• EATER – 香港38家最佳餐廳
• Tatler Best 指南2025年-2026年 – 20家最佳餐廳
• Tatler Best指南2026年 –– 最佳創意餐廳

關於TA VIE

「Ta Vie旅」在字面上有雙重意義。在法文中的意思是「你的生活」；而在日文中的意思是「旅程」。當美食鑑賞家停留在「Ta Vie旅」時，總廚 Hideaki Sato 會以精緻的現代法國烹飪技術同各位饗客呈獻一場舌尖上的旅程，為大家送上亞洲最優質最時令食材之美。「純樸、簡潔、時令」，以上三個主題正正代表我們；透過通過簡單而細膩的烹飪及擺盤技巧，呈現地道而簡潔的料理射味；讓饗客品嚐其食材最佳的原始味道。Ta Vie的飲品選擇獨具特色，不僅囊括稀有的法國葡萄酒，還包括來自日本和中國的佳釀，以及清酒和招牌自製冰茶。自2015 年開業以來，Ta Vie 僅以6 個月便榮獲米芝蓮一星，2017年晉升二星，並於 2023年升至三星。自2016年首次入選「亞洲 50佳餐廳」榜單以來，Ta Vie 已多次榮登榜單。 Ta Vie在中國也備受矚目，權威美食指南《黑珍珠餐廳指南》自2019年起便授予Ta Vie 二鑽評級。這些榮譽鞏固了餐廳的成功，並使其繼續成長為亞洲最具潛力的餐廳之一。

香港甬府聯絡資訊:

地址: 灣仔駱克道20-24號金星大廈2號舖地下及1樓

營業時間: 每日下午12時至3時及晚上6時至10時

電話: 2881 7899/ 5573-0202

社交媒體: @yongfuhk

網頁: https://yongfuhk.com/

Instagram: @yongfuhk @zhenliu50

From Small-Batch Gelato and Protein-Focused Drinks to Nostalgic Hong Kong Café Classics, BaseHall 02 Expands its Culinary Line-Up

Please click here to download BaseHall 02’s high-resolution images

[15^th May 2026 – Hong Kong] BaseHall 02 continues to expand its ever-evolving culinary line-up this spring / summer season with the arrival of three new concepts spanning artisanal desserts, wellness-driven beverages, and nostalgic Hong Kong café fare. Rejoining the food hall this month are Snack Baby, a rotating gelato pop-up running until the end of August, protein-focused beverage brand 3721 Nutrition until the end of July, and newly joined Tai On Coffee & Tea Shop, which now joins the BaseHall 02 line-up on an ongoing basis. Together, the new additions reflect BaseHall’s continued focus on showcasing a diverse mix of emerging local concepts and modern takes on comfort-driven dining.

Tai On Coffee & Tea Shop at BaseHall 02 (ongoing)

Originally established in Kowloon in 1969, Tai On Coffee & Tea Shop brings a nostalgic cha chaan teng-inspired concept to BaseHall 02, blending classic Hong Kong comfort food with a more contemporary presentation. The brand’s identity centres around preserving familiar local flavours while adapting them for modern dining habits, reflected in its motto, “Change for Continuity.”

The menu features a mix of Hong Kong-style rice dishes, baked rice, curries and Western café-inspired plates. Lunch highlights include Chicken Thigh in Signature Cream Sauce on Rice (HK$88), Scallion Oil Chicken Thigh with Two Fried Eggs on Rice (HK$88) served with sweet soy sauce, Beef Short Ribs in Hong Kong Style Curry Sauce on Rice (HK$88), and Prawn in Homemade XO Cream Sauce on Rice (HK$88).

The evening menu expands further with dishes such as Australian Niksan Wagyu M5 Picanha Steak with Fries and Vegetables (HK$228) and Hong Kong Style Roasted Half Chicken (HK$138). Both lunch and dinner sets are served with house cold brew teas including Lemon Da Hong Pao and Milky Oolong.

Snack Baby Pop-Up at BaseHall 02 (until end of August)

Known for its playful flavour combinations and small-batch gelato made with premium ingredients, Snack Baby arrives at BaseHall 02 as a limited-time pop-up through the end of August. The concept rotates flavours regularly, blending nostalgic snack inspirations with more ingredient-driven seasonal creations.

Current highlights include Darjeeling Banana Honeycomb (LF), Matcha with Toasted White Choc (LF), Pistachio Crunch (AF/N), Strawberry Moon (AF), Smoky Vanilla (LF), Passion Choco Tango (LF), Malt Teasers, and FDL (LF), with flavours available by the scoop in a Gelato Cup (HK$68), Waffle Cone (+HK$10), Waffle Cup (+HK$15), or Cookie Cup (+HK$25).

For those looking to bring the experience home, larger takeaway formats include 500ml tubs (HK$248) and 1L tubs (HK$388). The pop-up also offers dessert-style beverages including the Affogato (HK$78) and Coconut Espresso Frostie (HK$58), further leaning into Snack Baby’s playful, café-inspired approach to frozen desserts.

3721 Nutrition at BaseHall 02 (until end of July)

Following its earlier debut within the BaseHall ecosystem, 3721 Nutrition now re-joins BaseHall 02 with its wellness-focused menu of protein-rich drinks and snacks inspired by Hong Kong beverage culture. Founded on the principle of making nutrition more accessible and enjoyable, the concept combines whey protein, collagen, tea, coffee and café-style flavours into a menu designed for both convenience and everyday functionality.

The menu spans several categories, including refreshing collagen electrolyte sodas such as Sparkling Lychee Oolong, Pink Grapefruit and Salty Lemon (HK$45 each), alongside richer protein-based drinks including Foam Jasmine Green, Foam Rich Black Tea and Protein Coffee. Matcha Protein Latte (HK$52), Hojicha Protein Milk (HK$52), Ovaltine Protein Chocolate (HK$52) and Purple Sweet Potato Latte (HK$50) offer more substantial options, each built around high-protein formulations.

The concept also introduces protein-focused snacks and bagels, including the Bagel with Smoked Salmon and Cream Cheese (HK$65), Sous-Vide Chicken & Avocado Bagel (HK$65), High-Protein Chicken Breast Siu Mai (HK$38), and High-Protein Granola with Yogurt (HK$38). Combo sets ranging from HK$58 to HK$108 allow guests to pair drinks with snacks or bagels for a more complete meal experience.

As a place to celebrate Hong Kong and its homegrown talents, BaseHall 01 and 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.

<<ENDS>>

BASEHALL 01 and 02 CONTACT

Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central

Website: http://www.basehall.hk/

Email: info@basehall.hk

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

ABOUT BASEHALL 01

BaseHall is Hong Kong’s ultimate dining destination, bringing the most exciting cuisines and culinary talents together under one roof. We’re here to make Central the centre of the flavour universe and bring the people of Hong Kong together over great food, drinks and genuine hospitality. Whether you’re looking for a quick bite, a leisurely lunch, or a nightcap at the end of a long day, our killer line-up of vendors has got something for everyone – making every moment as memorable as your next bite. Come celebrate the best food and drink with Hong Kong’s finest homegrown culinary talent.

ABOUT BASEHALL 02

Premier food and beverage destination, BaseHall 02 is the vibrant new addition to Hong Kong’s diverse culinary landscape. BaseHall 02 presents a curated collection of Hong Kong’s best food and beverage experiences under one roof. From counters serving up the city’s celebrated classics and experiences, to late-night DJ events fuelled by bespoke cocktails, BaseHall 02’s fluid space leads the way in modern, multi-concept experiential dining.

A refreshed midday offering and evolving tasting menus reflect Roganic’s continued focus on seasonality, sustainability, and produce-led cooking

Please click here to download Roganic Hong Kong’s high resolution images

<<14^th May, 2026 – Hong Kong>> One MICHELIN-starred and Green MICHELIN-starred Roganic Hong Kong — recently awarded with the The Tatler Best Top 20 Restaurants of Hong Kong 2026 and winner of the Best Design Award — has introduced a new lunch format alongside an updated dinner menu. Founded by acclaimed British chef Simon Rogan and led by Head Chef Adam Catterall, the changes mark the restaurant’s latest chapter in refining its ingredient-led approach to modern British cuisine in Hong Kong.

Continuing a Commitment to Sustainability and Design

Since opening in Hong Kong in 2019, Roganic has maintained both a MICHELIN Star and MICHELIN Green Star, reflecting its ongoing commitment to sustainable sourcing, low-waste operations, and close relationships with local farms and producers. The new menu launch comes alongside a series of recent accolades, including recognition in SCMP Top 100 Tables 2026 with both the Top 100 Tables Award and Best Interiors Award, as well as a Top 30 placement in Bazaar Elite Taste by Harper’s Bazaar Hong Kong – reinforcing Roganic’s position as one of the city’s most distinctive dining destinations.

A New Lunch Format Rooted in Flexibility and Sustainability

Priced at HK$520 + 10% service charge per guest, the new 4-course set lunch menu offers a more streamlined format with course options while retaining the depth and detail of Roganic’s cooking. The experience begins with a rotating snack, such as late-season tomatoes infused with lovage, alongside the restaurant’s signature preserved summer truffle honey bread with cultured brown butter.

Guests can choose between starters including young Napa cabbage grilled over embers with Hong Kong oyster mushrooms and horseradish, or raw bluefin tuna wrapped in purple kohlrabi with nasturtium dressing and marigold oil (HK$128 supplement).

Mains continue the balance between vegetable-led and protein-focused dishes, offering a choice between braised kales with grains, wild garlic, and slow-cooked hen’s yolk, or Guangdong dry-aged duck roasted with longan honey and served with beetroot and perilla. An additional Hokkaido scallop course with sea urchin cream (HK$288 supplement), a cheese course (HK$188), and dessert – such as the Zen Farm guava tartlet with chamomile cream, allow guests to build the experience according to appetite.

An Evolving Dinner Menu Highlighting Local Produce

The dinner menu (HK$1,380 + 10% service charge per guest) expands on Roganic’s core philosophy, combining locally sourced ingredients with techniques and influences drawn from the wider Simon’s restaurants worldwide.

Snacks set the tone with dishes such as cured Spanish mackerel dressed in coal oil, oyster emulsion, and Tokyo turnip, alongside aerated Chioggia beetroot paired with slow-cooked ox tongue and pine nut crumb.

From there, the menu moves through a series of courses, including grilled Napa cabbage with locally grown oyster mushrooms, and raw Hokkaido scallop with sea urchin cream and Makauy pepper oil (HK$288 supplement). Seafood and meat mains continue to highlight regional sourcing, with options such as Sabah grouper poached in dulse butter, and Guangdong dry-aged duck roasted with longan honey, blackcurrant, and perilla. Alternatively, Wah Kee Farm pork is served with braised kales, pickled walnut, and a sauce finished with apple mead.

Desserts maintain a light, fruit-driven direction, from Ruby strawberries with preserved hibiscus and baked rice pudding, to a guava tartlet featuring produce from local organic farms.

A Vegetarian Menu with Equal Depth and Complexity

As a renowned dining destination in Hong Kong with its vegetarian offering and running parallel to the main dinner offering, Roganic’s vegetarian menu (HK$1,380 + 10% service charge per guest) reflects the same level of technique and attention to detail, built entirely around seasonal vegetables and fermentation. Dishes include salt-baked kohlrabi with kombu and nasturtium, BBQ celeriac with yeast and buttermilk whey, and a grilled salad served with truffle custard and elderflower.

Rather than acting as an alternative, the vegetarian menu is developed as a fully considered experience in its own right, underscoring Roganic’s long-standing focus on vegetable-led cooking.

A Dedicated Non-Alcoholic Pairing Experience by Priscilla Tam

To complement the experience, Roganic introduces a newly updated drinks pairing programme designed to mirror the kitchen’s ingredient-led philosophy. Guests can choose from four pairing styles, each available in 2-glass or 4-glass formats:

• Taster Pairing – HK$300 (2 glasses) / HK$600 (4 glasses)
• Signature Pairing – HK$480 (2 glasses) / HK$960 (4 glasses)
• Select Pairing – HK$700 (2 glasses) / HK$1,400 (4 glasses)
• Non-Alcoholic Pairing – HK$200 (2 glasses) / HK$400 (4 glasses)

The non-alcoholic pairing in particular reflects the same level of detail and intention as the wine selections, built from house-made infusions, teas, and ferments to complement each course. Each drink has been made using surplus ingredients from the kitchen.

The experience begins with a lapsang souchong kombucha layered with tomato, bringing gentle smokiness and bright acidity to the grilled Napa cabbage, followed by a perilla cordial soda that adds herbal freshness to the raw bluefin tuna.

A blend of crystal pear and miso introduces a soft savoury-sweet depth alongside braised kale and grains, while a chamomile tisane infused with dashi brings warmth and umami to Hokkaido scallop with sea urchin. This moves into a milky oolong kombucha with peach, rounded and lightly floral with Sabah grouper, before deepening into a rice-scented pu’erh with mandarin peel and cherry, adding earthiness and a citrusy edge to the dry-aged duck.

The pairing returns to crystal pear and miso in a more savoury context with Wah Kee farm pork, before transitioning into desserts with sobacha, quince, and honey alongside ruby strawberries with preserved hibiscus, and a light apple–pear soft cider paired with the Zen Farm guava tartlet.

For lunch or dinner reservations at Roganic, please visit website at HERE.

<<ENDS>>

ABOUT ROGANIC HONG KONG

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

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

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

RESTAURANT INFORMATION

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

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

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

ABOUT SIMON ROGAN MBE AND UMBEL

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

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

In 2008, UMBEL opened Rogan & Co in Cartmel, which earnt a Michelin star in 2018 and three AA Rosettes. UMBEL established Our Farm in the Lake District in 2011, ensuring a supply of the best possible local and sustainable produce. The farm now provides most of the produce for all UMBEL’s UK restaurants. In 2016, UMBEL launched Aulis Cartmel, a six-seater chef’s table at L’Enclume. A London outpost of Aulis followed in 2017, as a standalone 12-seater chef’s table in Soho, which was awarded its first Michelin star in 2024.

Expanding internationally, UMBEL launched Roganic Hong Kong in February 2019, earning a Michelin star in December 2019. Henrock, an elegantly informal restaurant within Linthwaite House, debuted in the Lake District in October 2019. The group’s sustainability efforts led to both L’Enclume and Roganic Hong Kong receiving a Michelin Green Star in 2021. In early 2023, the group expanded to Valletta, Malta, with the opening of ION Harbour by Simon Rogan, which, in 2024, became the first-ever restaurant on the island to receive two Michelin stars. In December 2023, the group expanded into Thailand, with the opening of Aulis Phuket, which received its first Michelin star in 2024.

In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within. Also, in 2024, Simon was awarded an MBE in the New Year’s Honours List for his services to the food industry.

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

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

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

RESTAURANT ACCOLADES & AWARDS – PAST AND PRESENT

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

請按此下載 LEELA高解像度照片

<<2026年5月13日 – 香港>> 坐落於銅鑼灣利園三期的米芝蓮推介現代印度餐廳 LEELA，於2026年3月榮獲《黑珍珠餐廳指南》頒發一鑽榮譽。主廚兼創辦人Manav Tuli特別推出

「香港風味」(Flavours of Hong Kong) 單點餐單，讓客人可以品嚐於每日供應的八道全新菜式。 全新的「香港風味」系列菜式，融合本地風味與印度烹飪傳統，靈感源自主廚Manav Tuli於香港的日常所見所聞、持續不斷的實驗、對本地食材以及中菜日益深入的理解。

餐單靈感源於主廚Manav與同儕及導師的長期交流，同時致敬一路給予啟發的名廚，當中包括米芝蓮一星及一鑽餐廳灣仔甬府的行政總廚劉震，以及米芝蓮三星餐廳富臨飯店的行政主廚黃隆滔。菜式並非直接翻寫經典，而是延用熟悉的形式，再以 LEELA 的現代印度語彙重新框起其風味。

LEELA呈獻「香港風味」，演繹印中融合滋味，而每一道菜都展現香港的多彩面貌，交織出味覺與文化的共鳴。香料羊肉鹹水角（HK$98）捕捉茶樓的魅力，借鑒了經典粵式點心鹹水角的造型，將港式點心的糯米外皮與印度香料羊肉餡結合；而灣仔的燒味舖與茶餐廳，啟發了印度烤叉燒（HK$158），以西班牙黑毛豬肩肉配合克什米爾辣椒與炭火烤製，讓廣東風味與印度創意交織出全新層次。兩道菜式皆源於富臨飯店行政主廚黃隆滔在2022年舉辦的聯乘活動中傳授的早期技法，並在此啟發下逐步成形。

印度烤本地魷魚（HK$188）選用本地海域新鮮魷魚，以克什米爾辣椒與薑醃製，佐以花生醬，增添風味層次和對比，為海鮮注入印度風味。這道菜的靈感源於主廚Manav在2025年與灣仔甬府合作舉辦的兩場活動中與行政總廚劉震師傅的交流，而當時主廚Manav向劉震師傅學習如何完美烹調本地魷魚；鮑魚香料飯（HK$658）則更貼近香港的餐飲文化，選用優質本地鮑魚，搭配香氣四溢的印度香米，並以肉桂、綠荳蔻和香料層層鋪疊。

其他菜式則取材自主廚Manav的特定時刻和旅程。印度香料蒸原條鯧魚（HK$388）靈感源自2025年11月主廚與香港甬府團隊的寧波之行；炭烤全隻三黃雞雲南牛肝菌抓飯（HK$688）則以香港深受珍愛的三黃雞為主角，以克什米爾辣椒與印度香料醃製，置於烤爐中炭烤慢煮，鎖住鮮嫩多汁的口感；最後搭配雲南牛肝菌抓飯一同呈上。LEELA呈獻「香港風味」，以印中融合的滋味演繹城市靈感。餐單根基仍源於印度風味，但「香港風味」更反映這些風味在表達方式上的轉向：不再著重於風味的出處，而是更關注烹飪技藝抵達香港後的落地、轉化與融合。此理念同樣延續LEELA一以貫之的精神——紮根本土，並在環境的滋養下持續被形塑。

LEELA 單點餐單的全新「香港風味」菜式即日起推出，並每日供應。請按此瀏覽完整餐單。預訂座位，請按此瀏覽網站。

<<完>>

關於LEELA

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

LEELA獎項和曾獲得的殊榮

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

LEELA聯絡資訊

地址：香港銅鑼灣新寧道1號利園三期301-310鋪

電話：+852 2882 5316

電郵：info@leela.hk

營業時間：

星期一 – 下午5時30分至晚上10時45分

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

網頁：https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

澳門餐廳聯絡資訊

地址：馥樂庭 – 澳門路氹體育館大馬路永利皇宮南大堂右側

電話：+853 8889 3660

電郵：info@leela.hk

營業時間：每日上午11時至晚上11時

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

Instagram: @leela.hkg @chef_manav_tuli

Chefs Liu Zhen and Hideaki Sato Exchange Ingredients, Techniques, and Perspectives Across Ningbo and French-Japanese Cuisine

Please click here to download Yong Fu Hong Kong and Ta Vie high resolution images

<<12^th May, 2026 – Hong Kong>> Two of Hong Kong’s most distinctive culinary voices come together this June for a rare, two-night collaboration between Yong Fu Hong Kong (One MICHELIN Star and One DIAMOND recognised) and Ta Vie (Three MICHELIN Stars and Two DIAMONDS recognised). Taking place on 10-11 June 2026, the collaboration will see Chef Liu Zhen and Chef Hideaki Sato present a tasting menu shaped by their “Journey”, an exchange of ingredients, techniques, and personal perspectives.

“Cuisine has always been about exchange. Through this collaboration, we are stepping outside of our usual frameworks, working with unfamiliar ingredients, and interpreting them through our own traditions. It is both a challenge and an opportunity to see our cuisine from a different perspective, also illustrating our Yong Fu Hong Kong journey in how far we have come since our opening in 2019 in Hong Kong” says Chef Liu Zhen of Yong Fu Hong Kong.

The experience will take place across both restaurants: 10 June at Ta Vie, followed by 11 June at Yong Fu Hong Kong, with each evening limited to 30-40 guests. Priced at HK$3,588 + 10% per guest (excluding beverage pairings), the menu reflects a shared theme of journey and exploration, with each chef working with ingredients selected by the other.

“I have always been deeply interested in Chinese ingredients and their history. This collaboration allows me to explore them more directly, while also sharing my own approach with Chef Liu. It is not about blending cuisines, but about understanding each other through the ingredients we choose and how we use them,” says Chef Hideaki Sato of Ta Vie.

INTRODUCING THREE MICHELIN-STARRED TA VIE

Located within The Pottinger Hotel in Central, Ta Vie is a Three-MICHELIN-starred restaurant led by Chef Hideaki Sato. The restaurant’s name translates to “your life” in French and “journey” in Japanese, reflecting its approach to cuisine – a personal interpretation that brings together French technique and Japanese ingredients.

A CROSS KITCHEN EXCHANGE: MENU HIGHLIGHTS

At the centre of the collaboration is a deliberate role reversal. Chef Sato selects ingredients for Chef Liu to interpret through the lens of Ningbo cuisine, while Chef Liu offers Chinese ingredients for Chef Sato to reimagine through his refined French-Japanese approach. The result is a menu that moves fluidly between styles; not as a fusion, but as a dialogue shaped by mutual respect and curiosity.

The tasting menu kicks off with a series of appetisers including French White Asparagus in two ways presented by both restaurants, picked by Chef Sato and a Ning Bo Winter Melon course in two ways by both restaurants picked by Chef Liu. A Sour Broth with Fish Maw, Shrimp & Tofu Ribbons by Yong Fu introduces a bright, layered Ningbo-style soup, followed by a special dim sum course, French pork “Noir de Bigorre” Dumpling by Ta Vie.

Main courses include Soy-Glazed Grilled Brown Croaker Fish and Dried Abalone with Artichoke and Lily Bulb in Golden Premium Chicken Broth from Yong Fu, alongside a signature Guinea Fowl Pie with Black Truffle, also one of Chef Liu’s favourite dish from Ta Vie. The noodle course continues with Ta Vie’s Signature Sea Urchin Pasta (to be served in Yong Fu Hong Kong) and a Stir-fried Vermicelli with Shredded Eel, Yellow Chives Bottle Gourd, served with Sea Urchin (to be served in Ta Vie) , a twist by Chef Liu on Ta Vie’s signature Sea Urchin Pasta.

Concluding the collaboration event, desserts come in the form of a Ning Bo Bayberry Dessert from Ta Vie and a special Yong Fu’s Pan-Fried Longjing Tea Dumplings.

APPETISERS

French asparagus with Ning Bo Razor Clams

By Ta Vie

French White Asparagus with Crab-stuffed Pumpkin Blossoms

By Yong Fu Hong Kong

Steamed egg custard with Ning Bo Winter Melon

By Ta Vie

Ning Bo-style Pickled Winter Melon with Sea Urchin

By Yong Fu Hong Kong

—

SOUP COURSE

Sour Broth with Fish Maw, Shrimp & Tofu Ribbons

By Yong Fu Hong Kong

—

DIM SUM COURSE

French pork “Noir de Bigorre” Dumpling

By Ta Vie

—

MAIN COURSES

Soy-Glazed Grilled Brown Croaker Fish

&

Dried Abalone with Artichoke and Lily Bulb in Golden Premium Chicken Broth

By Yong Fu Hong Kong

&

Guinea Fowl Pie with Black Truffle

By Ta Vie

—

NOODLE COURSE

Signature Sea Urchin Pasta

By Ta Vie at Yong Fu Hong Kong

Stir-fried Vermicelli with Shredded Eel, Yellow Chives, Bottle Gourd

By Yong Fu Hong Kong at Ta Vie

DESSERT COURSE

Ning Bo Bayberry compote with Bayberry Jam and Mousse

From Ta Vie

Pan fried Longin Tea Dumplings

From Yong Fu

For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to 5573-0202. For reservations at Ta Vie, please whatsapp to +852-6627-9856 or email to info@tavie.com.hk.

<<ENDS>>

ABOUT YONG FU HONG KONG

Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.

In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.

In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level.

With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.

ABOUT CHEF LIU ZHEN – EXECUTIVE CHEF OF YONG FU HONG KONG
Since graduating from the Chinese Culinary Professional College over 28 years ago, Zhen Liu has pursued his passion as a chef specialising in the multifaceted art of Chinese regional cuisines. In a fateful encounter, he met Mr. Weng, the founder of Yong Fu, whom he proceeded to apprentice with for more than 20 years.

The profound historical culture and rich fishery resources of Chef Liu’s hometown Ningbo provided him with a unique understanding of and deep love for his native cuisine. In addition to studying traditional Ningbo dishes, he also pursued various arts within different schools of Chinese cuisine. Chef Liu is able to create new and innovative dishes by combining his knowledge of various Chinese regional cuisines, while still maintaining traditions.

After arriving in Hong Kong to open Yong Fu Hong Kong during the pandemic, Chef Liu had time to focus on deepening his knowledge of local ingredients and experimenting with bold interpretations of the local cuisine. Through this, he discovered many surprises and revelations that continue to serve him today as the constant innovator that he is.

YONG FU HONG KONG – RESTAURANT ACCOLADES

MICHELIN Guide Hong Kong Macau 2022 – 2026 – One MICHELIN Star

Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong

#54 on 51-100 IExtended List – Asia’s 50 Best Restaurants 2023

SCMP 100 Top Tables – 2020 + 2021 + 2022 + 2023 + 2024 + 2025 + 2026

Ctrip Trip Gourmet 2023 – Yong Fu Hong Kong

Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong

#16 – OAD 2024 Top Asia Restaurants

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 – 2026

One Diamond – Black Pearl Restaurant Guide 2023 + 2024 + 2025

Top 20 Restaurants of Hong Kong – Tatler Best 2025

#9 – Chinese Restaurant Awards 2025

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

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

EATER – The 38 Best Hong Kong Restaurants

Tatler Best 2026 – Tatler Best 20 Restaurants in Hong Kong – Yong Fu Hong Kong

Tatler Best 2026 – Best Innovation – Yong Fu Hong Kong

ABOUT TA VIE

“Ta Vie 旅” has a double meaning. In French, it means “Your Life”; in Japanese, it means “Journey”. When connoisseurs cross paths and interact with Ta Vie 旅, they start a culinary journey to explore the best-quality seasonal produce across Asia with refined modern French cooking techniques, all orchestrated by Owner Chef, Hideaki Sato. Three simple words, “Pure, Simple and Seasonal” sum up the character of the cuisine – accentuating the purity and original taste of the seasonal ingredients through simple yet precise cooking, seasoning and presentation, allowing the ingredients to shine while food lovers can enjoy the best of the taste. The unique beverage offering not just limited to rare French wines, but also wines from Japan and China, as well as sake and the signature house-brewed chilled teas. Since its opening in 2015, Ta Vie 旅 has been rewarded with 1 Michelin star within 6 months, then 2 stars since 2017, and promoting to 3 stars since 2023. From 2016, it debuted on Asia’s 50 Best Restaurants and has been listed for multiple times. Ta Vie is being watched in China, the leading food critics authority “The Black Pearl Restaurant Guide” has listed Ta Vie for 2 diamonds since 2019. The recognitions cement the restaurant’s success and continue to grow as one of Asia’s most promising restaurants.

Louise 附屬餐飲概念開啟新篇章：擴建廚房、新餐單，並帶來更輕鬆寫意的社交節奏

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

[2026年5月6日，香港] 位於鴨巴甸街元創方的 La Terrace by Louise 為米芝蓮一星餐廳 Louise 的附屬餐飲概念，整體風格更為輕鬆休閒。餐廳現推出煥然一新的全日餐單及全新午市套餐，標誌著餐廳的新篇章。

餐廳亦特別於地下樓層擴建全新廚房，兩間餐廳分別設有獨立廚房， 鞏固了La Terrace by Louise作為休閒法式餐飲熱點的地位，同時亦緊密延續行政總廚 Loïc Portalier 與糕點主廚 Eve Minialai 的烹飪理念，呈現一致而精準的美食方向。 此外，餐廳亦引入全新節奏，於每週三晚上6時45分至晚上10時呈獻「Soulful Live Acoustic Wednesdays」現場音樂演出，為La Terrace by Louise打造更輕鬆愜意的夜間氛圍

精緻全日餐單，適合多人分享

La Terrace by Louise以法式小酒館的經典風格為基礎，推出煥然一新的單點餐單，加入更多輕盈清新、以時令食材入饌的選擇，同時亦添上多款具代表性的招牌佳餚。

全新推出的小吃和前菜，為餐單定下整體基調。當中包括煙燻醃沙甸魚Smoked Cured Sardine（每份HK$58）配烤酸種麵包和羅馬醬，以巴斯克風味醃沙甸魚鋪疊於烤酸種麵包上，並配以濃郁羅馬醬底，帶出油封蕃茄的香甜、果仁的層次，以及煙燻辣椒粉的微辣餘韻。另一道廣受歡迎的法式芝士火腿三文治Croque Monsieur（HK$178）選用聖內克泰爾芝士和黑松露，在華夫餅機中壓製而成，外皮酥脆，內裡夾著融化的松露莫爾奈醬和熟火腿。

輕盈菜式包括油甘魚Hamachi（HK$188）配青蘿蔔和柚子胡椒，薄切鹿兒島油甘魚淋上柑橘風味濃鬱的柚子醋和柚子胡椒醬汁，搭配爽脆的蘿蔔，酸香與口感互相平衡；油封達特里諾番茄Confit Datterino Tomato（HK$188）以鬆脆葵花籽及薄荷油點綴，帶出溫柔細緻的地中海風味。

主菜方面，蜆Clams（HK$388）配以辣香腸、海藻和檸檬法式白奶油醬汁，蜆以馬里尼埃式 (à la marinière) 蒸煮後，再配以濃郁而微酸的奶油醬汁；最後加入海藻與辣香腸層次提味，令整體風味更鮮明，並帶有恰到好處的微辣回甘。

小酒館餐單的焦點落在經典的法式千層包菜鵝肝 Maman Claudine “Choux Farci”（HK$668/兩位用），菜式呈現更家常、更溫暖的法式風味。這道菜式以大廚 Julien Royer 的母親為靈感：以捲心菜葉包裹豬肉、鵝肝及梅乾等多層豐富餡料，並以豬肉汁慢燉至軟嫩入味，細細品嘗盡是熟成的濃香與溫柔。

甜點則延續傳統法式經典，卻以更輕盈的手法重新詮釋。阿瑪菲檸檬凍Amalfi Lemon Givré（HK$78）將檸檬羅勒冰沙、柑橘奶油和蛋白酥皮包裹在冷凍檸檬皮中，清新酸香層層綻放；而法式反烤焦糖蘋果撻 Caramelised Apple “Tarte Tatin”（HK$98）則以焦糖蘋果、雲呢拿雪糕和青檸奶油層層堆疊，重新演繹傳統的反轉撻。

按此瀏覽La Terrace by Louise的完整全日餐單。

全新平日午市套餐

除更新單點餐單外，La Terrace by Louise亦特別推出全新的週四和週五午市套餐，價錢為每位HK$428+10%。 套餐餐單設計靈活，讓用餐更輕鬆有序。以金黃酥脆的西米芝士炸波波Sago & Mimolette “Arancini” 等小食打開味蕾，；其後可從精選前菜中擇一，包括：蒜香歐芹牛油焗田螺Escargots 、油封甜椒配布拉塔芝士「奶油」Confit Bell Pepper、橄欖油和羅勒，或鴨肝餛飩Foie Gras Ravioli（另加HK$88）配牛肉清湯和貢布胡椒油。

主菜有La Terrace by Louise的招牌菜式，包括客人可以選擇享用招牌菜式香烤本地三黃雞配新潟米½ Roasted Yellow Chicken（半隻）、烤澳洲肉眼牛扒Australian Black Angus Ribeye（另加HK$108）配貢布胡椒醬，同時亦保留單點餐單同款選擇：蜆配辣香腸及法式白奶油醬汁。甜點則由糕點主廚 Eve Minialai 設計，經典而精緻，包括法式薄餅Crêpes Suzette配金桔雪葩，以及巴黎布雷斯特泡芙Paris Brest（另加HK$48）配榛子果仁糖。

午市套餐更貼近平日用餐的節奏，延續主餐單的烹飪風格，同時提供更便捷、更有結構的用餐體驗。

位於地下的全新擴建廚房，亦標誌著La Terrace by Louise的營運模式開展新篇章。樓上的Louise與地下的La Terrace by Louise分別設有獨立廚房，讓團隊能夠在La Terrace by Louise的廚房更靈活地製作更豐富的菜式，同時亦能維持樓上 Louise 米芝蓮星級餐飲的出品水平。

週三騷動心靈現場音樂表演 SOULFUL LIVE ACOUSTIC WEDNESDAYS

每週三晚上6時45分至晚上10時，La Terrace by Louise將呈獻「Soulful Live Acoustic Wednesdays」現場音樂表演，為餐廳注入更輕鬆愜意的夜間氛圍。無論是悠閒晚餐，或下班後的小酌，La Terrace by Louise 都是理想的聚會之選。

查詢或預訂座位，請按此。

<<完>>

關於LOUISE及LA TERRACE BY LOUISE

餐廳位於香港元創方（PMQ）的兩層高歷史古蹟內，被花園圍繞，是佳民集團創辦人黃佩茵（Yenn Wong）及大廚 Julien Royer 二人的「心血結晶」。大廚 Royer 在新加坡的餐廳 Odette得到米芝蓮三星榮譽，亦於 2019 年及2020年被選為「亞洲 50 大餐廳」的榜首餐廳。

得獎建築師傅厚民 （André Fu）把把兩層高的歷史建築改造成別緻舒適的空間，帶來時尚家居感覺。賓客可在下層全新揭幕的La Terrace by Louise享受美味休閒餐飲。或移步至上層餐廳品嚐精緻的米芝蓮美食。

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

獎項和殊榮

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

《Harper’s Bazaar》「BAZAAR Taste Elite 2026」– 最佳早午餐 – Louise

Travel & Leisure Asia 2025 – 香港最佳餐廳

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

Tatler Best 2025 – Tatler Best 推薦餐廳

A Foodie World – 最佳法國餐廳 – Louise

《南華早報》「100強餐桌2025 + 2026」– Louise

《Harper’s Bazaar》「BAZAAR Taste Elite 2025」- 「Bazaar Taste 2025 Rising Star」- 主廚Loïc Portalier

《Harper’s Bazaar》「BAZAAR Taste Elite 2025」- 香港30最佳餐廳 – Louise

《香港澳門米芝蓮指南2024+2025+2026》- 米芝蓮一星

50 Best Discovery – Louise

餐廳聯絡 – LOUISE + LA TERRACE BY LOUISE

地址: 香港中環鴨巴甸街35號PMQ元創方

營業時間: 按此

WhatsApp: +852 5722 3269

電郵: info@louise.hk

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