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

<<6^th May, 2026 – HONG KONG>> LEELA, recently awarded with One DIAMOND by Black Pearl Restaurant Guide in March 2026, by Chef / Owner Manav Tuli unveils Flavours of Hong Kong, a new section on its à la carte menu with a total of 8 new dishes launched from end of April onwards and available daily. The collection reflects Chef Manav’s evolving relationship with Hong Kong since relocating from London in 2019, shaped by everyday encounters, local produce, and a growing understanding of Chinese culinary traditions.

Developed over time through close exchanges with peers and mentors, the menu also acknowledges the influence of chefs who have played a role in that journey, including Chef Liu Zhen of One MICHELIN-starred and One DIAMOND recognised Yong Fu Hong Kong and Chef Adam Wong of three MICHELIN-starred Forum Restaurant. Rather than reinterpret classics directly, the dishes take familiar formats and reframe them through LEELA’s modern Indian lens.

The result is a series of dishes that sit naturally between cultures. Lamb Keema “Ham Sui Gok” (HK$98) draws from the structure of a classic Cantonese dim sum glutinous dumpling, also pronounced as Ham Sui Gok in Cantonese, filled here with spiced Indian minced lamb, while Tandoori Char Siu (HK$158) applies Kashmiri chilli and tandoor technique to Iberico pork shoulder – both shaped by early learnings under Chef Adam Wong from a collaboration event in 2022 with Forum Restaurant learning the art of the Cantonese Barbecue Pork.

From the tandoor, Tandoori Squid (HK$188) features locally sourced squid marinated with Kashmiri chilli and ginger, finished with a peanut chutney that adds depth and contrast – a direction shaped by time spent with Chef Liu Zhen from the previous two collaboration events in 2025 with Yong Fu Hong Kong in which Chef Manav learnt from Chef Liu on the best treatment of local squid. Abalone Biryani (HK$658), meanwhile, reflects a more intuitive response to Hong Kong dining culture, pairing premium local abalone with fragrant basmati rice layered with cinnamon, green cardamom, and gentle spice.

Further dishes reference specific moments and travels. Steamed Whole Pomfret (HK$388) takes cues from a trip to Ningbo with the Yong Fu Hong Kong team in November 2025 served with a Porcini mushrooms extract  sauce with mustard, ginger, lime & spices, while Whole Roasted Tandoori Spiced Three Yellow Chicken Rice (HK$688) highlights one of Hong Kong’s most prized poultry breeds, roasted with tandoori spices to retain its juices and served with Yunnan porcini mushroom pulao.

While the foundations remain Indian, Flavours of Hong Kong reflects a shift in how those flavours are expressed; less about origin, and more about where the cooking has arrived. It is a continuation of LEELA’s broader approach: rooted, but shaped by its surroundings.

Flavours of Hong Kong launches from end of April and is available daily as part of LEELA’s à la carte menu. The full menu can be viewed HERE. Reservations can now be made via SevenRooms HERE.

<<ENDS>>

ABOUT LEELA

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

LEELA – RESTAURANT CURRENT AWARDS & PREVIOUS ACCOLADES

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

Tatler Best 2025 – Top 20 Restaurants of 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

A new chapter downstairs at Louise, with an expanded kitchen, updated menus, and a more social rhythm through the week

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

[30^th April 2026– Hong Kong] La Terrace by Louise, the more relaxed ground-floor counterpart to one MICHELIN-starred Louise at PMQ, unveils a refreshed all-day dining menu alongside a new weekday set lunch offering, marking the next evolution of the space. With the addition of a brand-new ground floor kitchen – bringing the total to two kitchens across two floors – La Terrace sharpens its identity as a standalone destination for casual French dining, while staying closely tied to the culinary direction of Executive Chef Loïc Portalier and Head Pastry Chef Eve Minialai.

The update also introduces a new weekly rhythm, including Soulful Live Acoustic Wednesdays, with live music from 6:45pm to 10pm, designed to bring a more laid-back, after-hours energy to the terrace.

A REFINED ALL-DAY MENU, DESIGNED FOR SHARING

The refreshed à la carte menu expands on La Terrace’s bistro-style foundation, balancing French classics with lighter, produce-driven plates and a few more indulgent signatures.

All new snacks and starters set the tone with dishes such as Smoked Cured Sardine with grilled sourdough and romesco (HK$58 per piece) built on Basque-style cured sardines layered over toasted sourdough, with a deeply flavoured romesco-style base of confit tomato, nuts, and smoked paprika. The crowd-favourite Croque Monsieur (HK$178) with St Nectaire cheese and black truffle is pressed in a waffle iron for a crisp exterior with a molten centre of truffle mornay and cooked ham.

Lighter plates include Hamachi (HK$188) with green meat radish and yuzu kosho, where thinly sliced Kagoshima yellowtail is dressed in a citrus-forward ponzu and yuzu kosho dressing, balanced with the crunch of fresh radish, and Confit Datterino Tomato (HK$188) with sunflower seed and mint oil, bringing a softer, more Mediterranean direction to the menu.

Among the mains, the Clams (HK$388) with nduja, seaweed and lemon beurre blanc stand out –steamed à la marinière and finished with a rich, slightly tangy butter sauce layered with seaweed and a gentle heat from nduja.

At the centre of the menu is a classic Maman Claudine “Choux Farci” (HK$668, serves two) – a more personal, homestyle expression within the otherwise bistro-led menu. A tribute to Chef Julien Royer’s mother, the dish features cabbage leaves wrapped around a layered filling of pork, foie gras, and dried plums, then braised in pork jus until deeply tender.

Desserts follow a classic French direction with a lighter touch. The Amalfi Lemon Givré (HK$78) combines lemon and basil sorbet, citrus crèmeux and meringue inside a frozen lemon shell, while the Caramelised Apple “Tarte Tatin” (HK$98) reworks the traditional upside-down tart with layers of caramelised apple, vanilla ice cream and lime crème fraiche

The full La Terrace by Louise all-day menu can be viewed here.

A NEW WEEKDAY SET LUNCH

Launching alongside the à la carte update is a new Thursday and Friday set lunch menu, priced at HK$428 + 10% per guest.

The menu is structured for flexibility, beginning with snacks such as the house Sago & Mimolette “Arancini”, followed by a choice of starters including Escargots with garlic parsley butter, Confit Bell Pepper with Burrata “cream”, olive oil and basil, or Foie Gras Ravioli (+ HK$88) with beef consommé and kampot pepper oil.

Mains highlight La Terrace signatures, from the ½ Roasted Yellow Chicken with Niigata rice to Australian Black Angus Ribeye (+ HK$108) with kampot pepper sauce, alongside the same Clams with nduja and beurre blanc featured on the à la carte menu. Desserts by Chef Eve Minialai keep things classic, with options like Crêpes Suzette with kalamansi sorbet and Paris Brest (+ HK$48) with hazelnut praline.

Designed as a more accessible weekday format, the set lunch reflects the same cooking style as the main menu, while offering a quicker, more structured experience. The addition of a new ground-floor kitchen marks a significant shift in how La Terrace by Louise operates. With dedicated kitchens on both levels of the house, the team is able to execute a broader menu downstairs while maintaining the MICHELIN-starred experience upstairs at Louise.

SOULFUL LIVE ACOUSTIC WEDNESDAYS

Further shaping the identity of the space is the introduction of Soulful Live Acoustic Wednesdays. Running weekly from 6:45pm to 10pm, the programme brings live acoustic performances to the terrace, reinforcing its role as a more relaxed, social setting within PMQ, suited for both casual dinners and after-work drinks.

For reservations and bookings for La Terrace by Louise, please visit website at HERE.

<<END>>

ABOUT LOUISE AND LA TERRACE BY LOUISE

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

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

RESTAURANT AWARDS AND ACCOLADES – LOUISE

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

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

Travel & Leisure Asia 2025– Top Restaurants of Hong Kong

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

Tatler Best 2025 – Tatler Best Recommended Restaurant

A Foodie World – Best French Restaurant – Louise

SCMP Top 100 Tables 2025 + 2026 – Louise

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

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

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

50 Best Discovery – Louise

RESTAURANT INFORMATION – LOUISE + LA TERRACE BY LOUISE

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

Opening Hours – Here

Whatsapp – +852 5722 3269

Email –info@louise.hk

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

尋味立夏 · 寧波沿海風味 

請按此下載香港甬府高解像度圖片

<<2026年4月30日 – 香港 >> 於5月10日至6月9日，榮獲米芝蓮一星及黑珍珠一鑽殊榮的寧波菜食府香港甬府將特別呈獻「立夏宴」。總廚劉震師傅以「調和」為趣，作為立夏餐單的主味。劉師傅以沿海海鮮、醃製食材及清爽輕盈的口感，以及源自寧波沿海烹飪傳統的新鮮食材，呈現一份溫潤與辛香共舞的味覺之約。

於2026年上旬推出的「立春宴」，主題著意回望寧波的初春風味；而是次「立夏宴」則更貼近食材的自然節律。餐單以「薑」作為貫穿的味覺主軸，讓感官由春日的輕盈轉入初夏的豐潤與舒展。夏季食用生薑，講求的是恰到好處的平衡；而中醫自古以來，亦將薑視為溫補之選。生薑能疏肝解鬱、健脾和胃，並有助抵消冷飲、潮濕及空調帶來的負面影響。故此，在香港炎熱的夏季，甬府特意呈獻兼具豐盛與清爽的餐單，為客人帶來更舒適的味覺體驗。

香港甬府「立夏宴」餐單

每位 HK$2,888 + 10% | 四位起 | 5月10日至6月9日

前菜

立夏宴以三道前菜拉開序幕，展現當季的特色風味。薑米醃帝皇蟹搭配四川醃菜和薑米，帶來清新濃鬱的香氣。接著是一道對比鮮明的菜餚：立夏魚子醬土豆泥配脆土豆片及帝王魚子醬，佐以日本洋蔥、法蔥、火腿粒和蒔蘿花。最後奉上長街蟶子水晶凍，清澈的蟶子原湯賦予其精緻純淨的沿海風味。

三蔥油豆瓣浸桃花鯔魚及薑絲乳鴿茶葉蛋

主菜

主菜方面，頭水紫菜鹹豆漿帝王蟹口感絲滑，鮮味濃郁，佐以榨菜、油條、小蔥和小黃薑汁，風味更佳。三蔥油豆瓣浸桃花鯔魚以三蔥油和蠶豆烹調，凸顯魚肉的鮮甜。隨後是薑絲乳鴿茶葉蛋，醬燒乳鴿外皮香脆，肉質嫩滑，配上沙薑絲更顯鹹香。 紅藜米酒糟脆皮元貝，最後淋上芫荽羅勒油；雙色五香牛面頬配以薄脆醬油芝麻，酥脆的薄脆餅撒上花山椒青花椒粉，香氣撲鼻。接著是豌豆小筍，以雪菜湯汁慢煮，佐以小甜豆及嫩小筍，帶來一絲清新的口感。

點心

隨後，饕客可享用點心菜式海瓜子沙蒜炒年糕，佐以芹菜、蔥花及沙蒜，為最後一道菜增添了一絲質樸的氣息。

甜品

甜點清爽宜人，自製酸奶木蓮凍搭配開心果，為立夏宴畫上了一個清新的句號。

全新夏季套餐（6月15日至9月14日）

甬府依循四季旬味，每三個月更換一次季節主題餐單。由6月15日至9月14日，甬府將推出夏季午市及晚市套餐。夏季套餐將延續對當季特色食材和烹飪技巧的探索，以更親民的形式呈現，同時秉承對平衡、新鮮和寧波烹飪傳統的一貫追求。

請按此或透過 WhatsApp +852-5573-0202 預訂座位。

<<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-2025年 – 米芝蓮一星餐廳
• Tatler Dining Hong Kong 指南2023年 – 2025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 + 2025 榜單
• 黑珍珠餐廳指南2023-2025  –  一鑽餐廳
• Tatler Best 指南2025年 – 香港20家最佳餐廳
• 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

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11時

電話: 2881 7899 / 5573 0202

網頁: https://yongfuhk.com/

社交媒體: @yongfuhk @zhenliu50

A Summer Expression of Ningbo’s Coastal Flavours

Please click HERE to download Yong Fu Hong Kong’s high resolution images

<<29^th April 2026 – Hong Kong>> One MICHELIN-starred and One DIAMOND-recognised Yong Fu Hong Kong welcomes the arrival of summer with the launch of its Summer Season Celebration Banquet Menu, exclusively available from 10 May to 9 June. Crafted by Ning Bo native Executive Chef Liu Zhen, the menu reflects the shift in season through a focus on coastal seafood, preserved elements, and lighter, more refreshing textures suited to the warmer months, alongside fresh produce rooted in Ningbo’s coastal culinary traditions.

Building on the restaurant’s seasonal programme, which previously highlighted the lighter, green-forward qualities of spring, the summer menu moves into deeper yet more refreshing territory – layering gentle heat, natural salinity, and cooling textures with a focus in Ginger. The consumption of ginger in summer is about balance and is a traditional practice in Traditional Chinese Medicine (TCM) and many Asian cultures. It counteracts the negative effects of cold drinks, humidity, and air conditioning, helping your body stay healthy and digest food properly. The result is a menu that balances richness with clarity for the intense heat of Hong Kong’s summer months.

SUMMER SEASON CELEBRATION BANQUET MENU

HK$2,888 + 10% per person | Minimum 4 guests | 10 May – 9 June

Appetisers

The experience begins with a trio of appetisers that introduce the defining flavours of the season. Ginger-cured king crab is paired with Sichuan preserved vegetables and ginger-infused rice, setting a bright, aromatic tone. This is followed by a contrasting dish of Ning Bo potato purée and crisp chips topped with imperial caviar, layered with Japanese onion, spring onion, diced ham, and dill blossoms. A chilled Ningbo razor clam jelly terrine completes the opening, set in a clear clam broth, offering a delicate and clean expression of coastal flavours.

Main Courses

A savoury soy milk with king crab and first-harvest seaweed brings together silky textures and briny depth, enhanced by pickled mustard stem, fried dough stick, scallion, and young ginger juice. Ning Bo grey mullet is prepared with three-onion oil and broad bean, allowing the natural sweetness of the fish to come through. Aged soy braised pigeon follows, served with sand ginger threads and a tea-smoked chicken egg. Deep-fried scallop is paired with red wine lees and finished with coriander and basil oil, while five-spice beef cheek is presented alongside a crisp cracker dusted with soy sauce, sesame, and Sichuan flower pepper powder for added aroma. A vegetable course of pea shoots and baby bamboo shoots provides a lighter interlude, gently cooked in preserved mustard greens broth with sweet baby peas and water bamboo.

Dim Sum Course

The meal transitions into a dim sum course of stir-fried rice cake with clams and stewed sea anemone, tossed with celery, scallions, and garlic chives, bringing a more rustic, comforting note before the final course.

Dessert Course

Dessert is kept clean and cooling, with homemade yogurt paired with pistachio and wood lotus jelly, offering a refreshing close to the meal.

SUMMER DAILY SET MENUS (15 JUNE – 14 SEPTEMBER)

Extending the seasonal theme that changes every 3 months, Yong Fu Hong Kong will also introduce Summer Set Lunch and Set Dinner Menus from 15 June to 14 September. These menus continue to explore the defining ingredients and techniques of the season, offering a more accessible format while maintaining the same focus on balance, freshness, and Ningbo culinary traditions.

For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to 5573-0202.

<<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

請按此下載 THE BAKER & THE BOTTLEMAN高解像度圖片

《2026年4月28日 — 香港》位於灣仔利東街的 The Baker & The Bottleman，日間是可持續的摩登烘焙店，入夜後則化身鄰居餐廳及葡萄酒酒吧。今個母親節，The Baker & The Bottleman將於5月9日及10日呈獻母親節週末限定餐單、以招牌牛角包和泡芙等烘焙品打造的限定烘焙花藝，並由5月4日起推出全新烘焙品。

母親節驚喜花束

今個母親節，The Baker & The Bottleman 烘焙店特別準備別具心思、賞心悅目又美味可口的禮物，為客人打造獨一無二的母親節心意，獻給最愛的媽媽。

烘焙小花束（HK$480）搭配一件自製英式鬆餅及一塊榛子朱古力曲奇；烘焙大花束（HK$680） 則以三個迷你牛角包及兩件肉桂脆脆泡芙融入Kew Garden Flowers花店的鮮花花藝之中，精緻呈現更顯驚喜。每件烘焙品均設有獨立包裝，不論作為禮物贈送，或與家人於餐桌一同分享，The Baker & The Bottleman 的烘焙花束為表達心意的佳選。

客人可由即日至5月6日於The Baker & The Bottleman網上商店預訂烘焙花束，取貨日期為5月8日至10 日。

全日母親節餐單

The Baker & The Bottleman餐酒館悉心設計了全日供應的母親節限定餐單，讓客人與媽媽享受輕鬆愜意的餐飲體驗。三道菜餐單以前菜Burrata水牛芝士配復古番茄揭開序幕，接著是藍蟹寬麵，佐以龍蝦奶油和nduja辣香腸。最後，餐廳為客人送上人氣甜點朱克力曲奇意大利芝士蛋糕，為這頓美餐畫上一個溫馨甜蜜的句號。 母親節三道菜餐單將於午餐及晚餐時段（10:00-16:00/18:00-21:30）供應，價錢為每位HK$348+10%。此外，餐廳亦將會全天供應完整單點餐單。

全新烘焙品將於5月4日起登場

由5月4日起，The Baker & The Bottleman烘焙店將推出一系列全新糕點與烘焙品。精選美食包括：雜錦蘑菇馬鈴薯牛角酥皮撻（HK$40），鮮美蘑菇配上幼滑馬鈴薯，層層疊疊，口感豐富；布朗尼蛋糕（HK$35），濃郁的朱克力風味，甜而不膩；香蕉太妃酥（HK$38），將香蕉與焦糖以輕盈酥脆方式結合，甜香更突出；覆盆子白朱克力曲奇（HK$30），酸甜覆盆子配上香滑白朱古力，滋味誘人；肉桂脆皮奶油酥（HK$32），肉桂香氣四溢，外層酥脆、內裡奶香濃郁。

《完》

關於The Baker & The Bottleman

The Baker & The Bottleman 以永續烹飪為核心理念，採用傳統英式手工烘焙技術，呈現經典風味。其烘焙師與廚師堅持從頭開始製作每道精緻餐點，展現對食物品質與原創性的追求。 品牌同時積極實踐環保，倡導「重複使用」以減少源頭浪費，例如提供可重複利用的購物袋與咖啡杯，並採用簡約的包裝設計。所有包裝皆可重複使用或堆肥，部分更以有機或再生棉製成。 此外，The Baker & The Bottleman 致力於支持本地與小規模生產者，優先直接從在地農場及供應商採購食材，落實從產地到餐桌的永續理念。

The Baker & The Bottleman 店舖資料

地址: 香港灣仔皇后大道東200號利東街G14-15地下及 F15A 1樓

網站: https://thebakerandthebottleman.hk/

Email: Hello@tbtb.hk

Facebook 專頁: www.facebook.com/TheBakerandTheBottleman

Instagram 帳戶: @TheBakerandTheBottleman

營業時間

烘焙店 – 堂食/外賣

三文治、烘焙食品、蛋糕及甜點：上午8時至晚上9時

三文治 + 飲品午餐套餐 (HK$98)：上午11時至下午2時30分

餐廳 – 入座/預訂

全日餐單：上午10時至下午4時 (僅限週末及公眾假期)

午餐套餐 (HK$168)：中午12時至下午2時30分

每日晚餐：晚上6時至晚上10時

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

Please click here to download The Baker & The Bottleman High Resolution Images

<<28^th April 2026 – Hong Kong>> A modern sustainable bakery by day and restaurant by night, The Baker & The Bottleman marks Mother’s Day with a one-weekend-only all-day set menu on 9–10 May, alongside a limited bakery special – a flower bouquet with baked goods including croissants and choux tucked in between the blooms – and a new line-up of pastries launching from 4 May.

A MOTHER’S DAY BOUQUET, WITH SOMETHING EXTRA INSIDE

Downstairs, the bakery offers something a little more playful for Mother’s Day because Mom deserves a gift that looks as good as it tastes. The Small Pastry Flower Bouquet (HK$480) pairs with one homemade scone and one hazelnut chocolate cookie, the Large Pastry Flower Bouquet (HK$680) comes with three mini croissants and two cinnamon crunch puff with fresh seasonal flowers from Kew Garden Flowers, each pastry individually wrapped. It’s designed for easy pick-up, whether as a gift or to bring along to the table.

Pre-orders are available from 20 April to 6 May, with pick-up scheduled between 8–10 May via the online shop at HERE.

A RELAXED MOTHER’S DAY MEAL, SERVED ALL DAY

At the upstairs restaurant, the Mother’s Day all-day set menu is designed for a relaxed, unrushed meal – a chance to take Mum out and give her a proper break from hosting. The three-course offering begins with burrata and heirloom tomatoes, followed by blue crab pappardelle finished with lobster butter and nduja.

Dessert is a chocolate cookie tiramisu, bringing a familiar, crowd-pleasing close to the meal.

Served across both lunch and dinner (10:00–16:00 / 18:00–21:30), the Mother’s Day set menu is priced at HK$348+10% per person, with the full à la carte menu also available throughout the day.

NEW FRESH BAKES LANDING FROM 4 MAY ONWARDS

From 4 May onwards, the bakery also rolls out a fresh lineup of pastries and bakes, adding a few new reasons to stop by beyond the occasion itself. Highlights include a Mixed Mushroom & Potato Croissant Tart (HK$40), a savoury option layered with earthy mushrooms and soft potato; a rich Brownie Slice (HK$35); a Banoffee Puff (HK$38) combining banana and caramel in a lighter, flaky format, Raspberry White Chocolate Cookie (HK$30) and a Cinnamon Crunch Puff with Cream (HK$32).

<<ENDS>>

About The Baker & The Bottleman

A modern bakery and neighbourhood restaurant on Lee Tung Avenue, Wan Chai, Hong Kong. Sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, and coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton. The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.

The bakery is a warm, convivial space serving handmade baked goods, pastries, and sandwiches throughout the morning and afternoon. Each item is a playful twist on a classic – rooted in British heritage, reimagined with local flavours, and perfect to enjoy with a coffee or to take away. Tucked away upstairs, the beautiful restaurant is a hidden gem amidst the hustle and bustle of the Wan Chai neighbourhood. The restaurant serve modern British fare with inventive twists, cooked with incredible ingredients from local growers and small producers.

The Baker & The Bottleman Bakery + Restaurant Information

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

Email: Hello@tbtb.hk

Facebook Page – www.facebook.com/TheBakerandTheBottleman

Instagram: @TheBakerandTheBottleman

Opening Hours

BAKERY – Eat In / Takeaway

Sandwiches, Bakes, Cakes & Sweet Treats: 8am – 9pm

Sandwich + Drink Lunch Offer (HK$98): 11am – 2.30pm

NEIGHBOURHOOD RESTAURANT – Walk-In / Book A Table

All Day Menu: 10am – 4pm (only on weekends + public holiday)

Set Lunch (HK$198): 12pm – 2:30pm

Daily Dinner – 6pm – 10pm

Order & Shop Online – https://thebakerandthebottleman.hk/

於四月起將經典點心、日式外帶美食以及全新的「雲端廚房」概念加入餐飲陣容

請按此下載 BaseHall高解像度照片

【2026年4月23日，香港】香港中環美食殿堂 BaseHall 01 和 BaseHall 02 於今個月起繼續加強陣容，迎來三個全新餐飲概念，將經典粵菜、日式便捷餐飲以及美食外送服務帶到中環怡和大廈的美食廣場。三希樓和天米現已開業，提供堂食和外賣服務；而 SEVENS 亦已於4月20日開設雲端廚房，為客人提供香港名物「兩餸飯」的外送服務。

三希樓

三希樓於2008年開業，於香港提供正宗川菜和高級火鍋，以其濃郁麻辣的風味以及一系列經典粵菜而享負盛名。三希樓於香港擁有3間分店，在台灣、越南和檳城各有一間分店。三希樓是次進駐 BaseHall 02，主打點心及飯麵菜式，為客人帶來更輕鬆休閒的餐飲體驗。

點心種類豐富，既有水晶鮮蝦餃（HK$22）、招牌燒賣皇（HK$22）和雞湯小籠包（HK$22）等經典之選，亦有豉汁蒸排骨（HK$40）和瑤柱珍珠雞（HK$38）等窩心選擇。小吃則如香煎手打墨魚餅（HK$32）、蒜香鮮蝦春卷（HK$32）以及一系列麻辣風味小吃，包括麻辣燙魚蛋（HK$38）、麻辣燙牛筋丸（HK$48）和麻辣燙魷魚鬚（HK$38）。 飯麵菜式方面，有鹹蛋肉餅蒸飯（HK$68）、野生菌蒸雞飯（HK$68）、正宗四川擔擔麵（HK$68）、重慶酸辣麵（HK$68）以及招牌麻辣口水雞飯（HK$138）。

三希樓亦提供套餐選擇（HK$88起），可選擇飯麵搭配精選點心和飲品，亦可升級享用墨魚滑魚湯米線（HK$98）和招牌麻辣口水雞飯（HK$138）。

天米

天米（TEMAI）的名字源自於日文「手」（te）和「米」（mai），寓意每一個飯糰背後都凝聚精湛工藝。作為香港品牌餐廳，天米提供即叫即做的手握飯糰，從經典傳統口味到精緻高級的食材搭配，應有盡有。餐廳同時推出一系列營養均衡的便當，為注重健康的客人貼心而設。

手握飯糰及飯卷

飯糰種類繁多，從松葉蟹肉蟹膏飯糰（HK$49） 、京蔥醬燒A4和牛飯糰（HK$49）等高級之選，到明太子沙律飯糰 （HK$34)、醬油漬蛋黃雞肉碎飯糰 （HK$36)、牛筋煮飯糰 （HK$38）等日常之選，應有盡有。素食選擇也十分豐富，包括金平舞茸野菌飯糰（HK$32）和味噌松子牛油烤粟米飯糰 （HK$32）。飯卷方面，客人可選擇燒A4和牛肉飯卷（HK$78）、蟹肉沙律飯卷（HK$58）和明太子飯卷（HK$40）。

自選便當

天米的便當精心搭配優質蛋白質和時令蔬菜，提供營養結構均衡的便當。現更首次推出「自選便當」（HK$82起），讓客人按個人飲食需要度身定制，享用專屬便當。 精選推薦包括生薑豚肉便當（HK$82）和醬油雞肉碎溫泉蛋便當（HK$82），豐盛之選包括吉列雞扒伴蛋沙律便當（HK$95）和慢煮雞胸肉伴烤蔬菜便當（HK$95）。此外，客人可選擇品嚐蒲燒鰻魚伴玉子燒便當（HK$108）、西京燒銀鱈魚便當（HK$130 ）和香蔥灸燒左口魚裙邊伴三文魚籽便當（HK$178）。

配菜及精選小食

自天米開業以來，玉子燒（HK$40）一直是餐廳的招牌菜式，深受客人喜愛。玉子燒口感絲滑、含豐富的蛋白質，另有明太子玉子燒 （HK$48）可供選擇。 此外，天米還提供營養豐富的是日湯，例如味噌豚肉湯、豆乳雞肉湯和文蛤青海苔湯（HK$38起），以及廣受歡迎的小食，包括唐揚炸雞、日式炸餃子和紫薯可樂餅。

天米體驗

天米特別為中環節奏急促的客人而設，完美平衡速度、便攜性與餐食多樣性。無論是快速的午餐，或是運動後的營養補充，天米皆能把正宗日式風味帶進都會生活。

請按此瀏覽天米網站以預訂用餐。

SEVENS

SEVENS現已於BaseHall 02推出全新的「幽靈廚房」概念，提供美食外帶和外送服務。 SEVENS的美食概念，源自對香港經典兩餸飯的現代演繹——為客人提供價格親民的定食套餐，並配搭多款菜式供選擇。這種點餐模式以快捷、靈活及實惠見稱，近年來亦因而備受歡迎。 SEVENS將於每週更換餐單，菜式由素菜和主食組合而成。菜式包括柚子醋秋葵、鹽昆布漬青瓜、杞子醬油菜心；豐盛之選包括魚香茄子、瑤柱西蘭花雞球、蜜糖芥末雞扒配脆薯仔、椰汁咖喱牛面頰等。

SEVENS 提供三款精心搭配的定食組合，滿足不同客人的需求。套餐選擇有輕量定食（HK$58），包括兩款素菜、一款廚師精選和一款主食；三品定食（HK$68）包括一款素菜、兩款廚師精選和一款主食；以及四品定食（HK$82），包括一款素菜、三份廚師精選和一款主食。 客人可選擇搭配優質米飯、五穀糙米或蕎麥麵，打造專屬定食。此外，客人還可將主食升級為新鮮沙律或加配其他單點配菜。追加燉湯包括金瓜栗子果仁素湯、金絲蟲草花獅子頭燉湯等，以及薏苡仁解憂飲、烏梅洛提神飲等養生涼茶。請按此瀏覽SEVENS網站以預訂用餐。

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。

Dim sum classics, Japanese grab-and-go, and a new ghost kitchen concept join the buzzing line-up this April onwards

Please click HERE to download high resolution images of BaseHall 02

[21^st April 2026 – Hong Kong] Hong Kong’s premier food hall BaseHall 01 & 02 continues to expand its line-up this season with three new concepts, bringing a mix of Cantonese staples, Japanese convenience-led dining, and a delivery-first format into Central’s Jardine House. Now open, San Xi Lou and Temai offer dine-in and takeaway options, while SEVENS has launched from 20^th April with a ghost kitchen concept centred around its Hong Kong local favourite “This This Rice.”

San Xi Lou (Now Open)

San Xi Lou (三希樓), established in 2008, is a Hong Kong restaurant known for its Sichuan cuisine and premium hot pot, recognised for bold, numbing mala flavours alongside a repertoire of Cantonese classics. With 3 existing locations in Hong Kong, 1 in Taiwan, 1 in Vietnam and 1 in Penang, its arrival at BaseHall 02 introduces a more casual, everyday format built around dim sum, rice, and noodle dishes.

The dim sum selection covers staples such as Crystal Shrimp Dumplings (HK$22), Siu Mai (HK$22), and Chicken Soup Xiao Long Bao (HK$22), alongside heartier options like Steamed Pork Ribs with Black Bean Sauce (HK$40) and Scallop Sticky Rice in Lotus Leaf (HK$38). Snacks lean slightly more casual, with items like Pan-fried Cuttlefish Cakes (HK$32), Garlic Shrimp Spring Rolls (HK$32), and a series of mala-style bites including fish balls, beef tendon balls, and squid.

Rice and noodle dishes form the core of the menu, with options such as Steamed Rice with Salted Egg Pork Patty (HK$68), Steamed Chicken with Wild Mushrooms (HK$68), and Sichuan Dan Dan Noodles (HK$68), alongside Chongqing-style hot and sour noodles (HK$68). For a more indulgent option, the Signature Mala Saliva Chicken Rice (HK$138) offers a richer, spice-forward alternative.

Set meals (from HK$88) pair a choice of noodles or rice with selected dim sum and a drink, with upgraded options including fish soup rice noodles with cuttlefish paste (HK$98) and the signature mala chicken rice (HK$138).

TEMAI (Now Open)

TEMAI (天米) draws its name from the Japanese words te (hand) and mai (rice), a nod to the meticulous craftsmanship behind every hand-shaped rice ball. The Hong Kong-born concept offers a curated menu of freshly prepared onigiri—ranging from traditional classics to elevated, premium pairings—alongside a selection of nutritious, balanced bento boxes designed for the wellness-conscious diner.

Hand-Crafted Onigiri & Maki

The onigiri selection ranges from premium options such as Snow Crab and Crab Miso, A4 Wagyu Sukiyaki (HK$49) to more everyday choices like Mentaiko Salad, Minced Chicken with Soy-cured Egg Yolk, and Braised Beef Brisket and Tendon (from HK$32–38). Vegetarian options, including Kinpira Maitake Mushrooms and Grilled Corn with Miso Pine Nut Butter, round out the offering.

For those seeking a convenient alternative, TEMAI offers a selection of maki, including the Yakiniku A4 Wagyu Maki (HK$78), Crab Salad with Tobiko Maki (HK$58), and the refreshing Mentaiko Cucumber Maki (HK$40).

Customisable Bento Boxes

Designed to provide a structured, wholesome meal, TEMAI’s Bento Boxes are thoughtfully balanced with high-quality proteins and seasonal vegetable options. For the first time, guests can also Create Your Own Bento (starting from HK$82), allowing for a personalised meal tailored to individual dietary needs.

Pre-curated favourites include: Ginger Pork Shogayaki and Shoyu Minced Chicken with Onsen Egg (HK$82), alongside heartier choices such as Fried Chicken Cutlet with Tamago Salad and Sous-Vide Chicken Breast with Grilled Vegetables (HK$95). Premium selections, including Grilled Unagi (HK$108), Miso Black Cod (HK$130), and Seared Engawa with Garlic Scallion Sauce and Salmon Roe (HK$178), anchor the upper end of the menu.

Sides & Daily Comforts

A staple since day one, the signature Tamagoyaki ($40) remains a fan favourite. These silky, protein-rich omelettes are also available in Mentaiko flavour ($48).

The meal is rounded out by nourishing daily soups such as Miso Pork Belly, Soy Milk Chicken, and Aonori Clam (from HK$38), alongside crowd-pleasing snacks like Chicken Karaage, Gyoza, and Sweet Potato Croquette.

The TEMAI Experience

Specifically designed with Central’s “on-the-go” crowd in mind, TEMAI strikes the perfect balance between speed, portability, and variety. Whether it’s a quick desk lunch or a nutritious post-gym refuel, TEMAI brings authentic Japanese soul to the urban landscape.

To place orders at Temai, please visit website at HERE.

SEVENS (Launching from 20 April)

Launching from 20 April, SEVENS is an entirely new ghost kitchen concept to BaseHall 02, focused primarily on delivery and takeaway.

The concept centres around “This This Rice,” a modern take on the Hong Kong staple two-dish rice (兩餸飯) – an affordable, everyday meal built around rice with a choice of dishes. The name comes from the act of pointing at dishes and saying “this, this,” a format that became especially popular during recent years for its speed, flexibility, and value.

At SEVENS, the menu rotates weekly, with combinations built from a mix of vegetables and mains. Dishes include okra with yuzu vinaigrette, pickled cucumber with salted kombu, and choy sum with goji berry soy sauce, alongside heartier options such as baked eggplant with minced pork in spicy garlic sauce, sautéed chicken with broccoli and dried scallops, honey wasabi chicken thigh with crispy potatoes, and slow-cooked beef cheek in coconut curry.

The set options introduces three distinct set lunch combinations, meticulously crafted to accommodate varying appetites. The offerings include: the Lite Set (HK$58) comprising two vegetables, one main course, and a carbohydrate; the Standard Set (HK$68) featuring one vegetable, two main courses, and a carbohydrate; and the Premium Set (HK$82) with one vegetable, three main courses, and a carbohydrate.

Guests may customize their selection by pairing these dishes with a choice of Premium Rice, Five-Grain Brown Rice, or Soba Noodles. Additionally, options are available to upgrade the base to a fresh salad or supplement the meal with à la carte sides.” Additional items include soups such as pumpkin chestnut soup and cordyceps pork soup, as well as herbal teas like smoked plum and roselle or Job’s tears drink, rounding out the comforting menu.

To place orders at SEVENS, please visit website at HERE.

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 Plaee, 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.

全新餐單由主廚 Thanit Changchai主理，既延續經典泰式麵食，亦加入更多元選擇，為客人打造豐富的泰國街頭美食體驗 

請按此下載 Mama Tiger高解像度照片

《2026年4月20日，香港》Mama Tiger由灣仔人氣餐廳 Trattoria Felino 的幕後團隊打造，以革新的形象開啟新篇章。餐廳設計了更豐富的餐單，除保留經典泰式麵食外，亦增添多款適合分享的菜式。每道菜都帶來層次分明的香氣與口感、恰到好處的辛辣感，讓客人一嚐泰國街頭美食的飲食文化。主廚 Thanit Changchai 擁有豐富的烹飪經驗，於曼谷頂級餐廳工作逾十年，致力於呈現並傳承泰國街頭美食的精髓。餐廳推出革新的餐單包括13款全新菜式，除延續原有招牌麵食外，亦加入泰式串燒、風味濃鬱的開胃前菜及咖喱，帶來更流暢的節奏、更具社交氛圍的用餐體驗，同時更貼近泰國人日常用餐的喜好。

超越麵食：盡享更豐富的泰式街頭美食

最引人注目的新增餐單菜式為泰式串燒環節，將曼谷燒烤檔攤的熱鬧氣氛帶到上環。主廚Thanit創作的醃蛋黃肉丸（HK$68）以及醃蛋黃雞髀串燒（HK$68），展現他在曼谷街頭小食檔攤中精煉出來的細膩手藝。牛腩捲佐青檸辣椒醬（HK$98）和虎蝦配青辣椒醬（HK$108）盡顯主廚對炭香、辛辣和酸度之間的精準平衡。每串串燒共兩件。

開胃前菜以鮮明的正宗泰式風味對比為特色。煙燻鴨肉沙律（HK$128）酸爽醒胃，辣度拿捏恰到好處；香辣烤茄子配溏心鴨蛋（HK$88）則把樸實食材演繹出獨特層次。另有布吉沙律配虎蝦、扇貝及青檸葉（HK$138），充分呈現泰式沿海料理的精髓。

新推出的炒河粉配泰式蘑菇、蛋和是拉差辣椒醬（HK$128）鑊氣十足，以高溫烹調技藝，帶來濃鬱焦香的風味。

另一個餐單焦點是咖喱菜式，包括椰香綠咖喱鴨腿配溏心蛋（HK$178）及菠蘿荔枝黃咖喱煎扇貝（HK$188），分別展現不同地區風味的獨特個性。至於冬蔭功湯（HK$190）加入老虎蝦、香茅及南薑，堪稱餐單重頭戲：濃鬱湯底與香料層次的平衡，為每口帶來深邃而立體的滋味。

MAMA TIGER招牌麵食

Mama Tiger由開業至今一直以其麵食而聞名，新餐單上當然不少得濃鬱鮮香的招牌和牛船麵（HK$148)。船麵加入牛腩、牛丸以及酥脆豬皮，口感層次豐富，是經典地道的泰國街頭美味；而泰北咖喱麵（HK$138）則完美融合了椰奶的香氣與東南亞特色香料，以清爽的醃菜、紅蔥頭和青檸加以點綴。

除了以上招牌菜式，餐廳還提供各種燒烤串、沙律和咖喱，將泰式街頭美食的豐富多樣性呈現於客人面前，打造更多元化的用餐體驗。 

主廚 THANIT CHANGCHAI

Mama Tiger的主廚Thanit Changchai出生於曼谷，擁有二十多年的餐廳與酒店營運經驗，曾任曼谷皇家體育俱樂部行政主廚，為團隊注入紮實的專業知識與嚴謹的廚房管理。開設Mama Tiger之前，他曾擔任曼谷知名船麵店主廚，並將他的技藝與經驗帶到香港，持續以精湛手法呈現經典風味。

主廚 Thanit 於 2025 年開設 Mama Tiger，秉持將泰國街頭美食精神帶給更多人的理念，確保每一份料理皆維持一貫高品質。主廚以多年深耕曼谷的菜式為靈感，匯聚泰北咖喱麵、和牛船麵等經典選項，並搭配一系列風味濃鬱、辛辣十足的開胃前菜，讓每口皆充滿層次與驚喜。 在 Mama Tiger，主廚 Thanit 以「風味主導」的設計思維與傳統食譜為核心，將自身在餐廳及酒店的豐富經驗融入餐單設計中，呈現獨具特色的泰國街頭美食。

午餐和晚餐不設預訂。如有查詢，請透過WhatsApp +852 8416 9291於餐廳聯絡。

《完》

關於MAMA TIGER

Mama Tiger 坐落於中環九如坊，主打曼谷街頭美食和正宗泰式船麵。餐廳由灣仔意大利餐廳Trattoria Felino的團隊創立，由主廚Thanit Changchai掌勺。憑藉對傳統泰式菜餚的精準演繹，以及充滿活力、富設計感的用餐環境，Mama Tiger 迅速累積人氣，成為中環餐飲熱點。 Mama Tiger的餐單已全面革新，不僅延續經典泰式麵食，亦加入更多元選擇，為客人打造更豐富的泰國街頭美食體驗。

餐廳資料

地址 – 中環九如坊12號

營業時間：

午餐 – 12:00-14:30

晚餐 – 18:00-22:00

星期一休息

電郵：hello@mamatigernoodles.com

Whatsapp – +852 8416 9291

Instagram 及Facebook – @mamatigerhk

網站 – www.mamatigernoodles.com

Led by Chef Thanit Changchai, the menu expansion evolves from noodles to a full comprehensive Thai street food experience

Please click HERE to download Mama Tiger’s high resolution images

[17^th April 2026– Hong Kong] MAMA TIGER, from the group behind Wan Chai’s bustling Trattoria Felino, enters its next chapter with a significantly expanded menu that captures the true spirit of Thai street cooking. Moving beyond its original noodle focus, the restaurant now presents Thai street food as it’s meant to be experienced with the addition of 13 new dishes: a social feast where dishes are shared across the table, each one building layers of flavor, heat, and texture.

Head Chef Thanit Changchai brings decades of experience from Bangkok’s most demanding kitchens, creating dishes that honor traditional street cooking. The relaunch introduces skewers, bold starters and curries alongside the signature noodle dishes, creating a dining format that feels more fluid, more social, and more authentic to how Thai food is actually eaten in Thailand.

BEYOND NOODLES: A BROADER TAKE ON THAI STREET FOOD

The most striking addition is a dedicated skewers section that brings the energy of Bangkok’s grill stalls directly to Sheung Wan. Chef Thanit’s minced pork balls with pickled egg yolk (HK$68) and chicken thigh skewers with pickled egg yolk (HK$68) showcase techniques perfected in Bangkok’s street stalls. The beef chuck roll with lime chilli sauce (HK$98) and tiger prawn with green chilli sauce (HK$108) demonstrate the chef’s mastery of balancing char, spice, and acidity. Each skewer order includes two pieces.

Starters lean heavily into the contrasts that define authentic Thai cooking. The smoked duck namtok salad (HK$128) delivers sharp acidity and controlled heat that requires genuine understanding of Thai flavor balance, while the spicy grilled eggplant with soft-boiled duck egg (HK$88) transforms humble ingredients. The Phuket salad with tiger prawns, scallops and kaffir lime (HK$138) represents coastal Thai cooking at its most refined.

A new wok addition, stir-fried flat rice noodles with Thai mushrooms, egg and sriracha (HK$128), brings rich, caramelized flavors achieved through high-heat cooking mastery.

Curries take on a more prominent role in the menu, with dishes like green curry duck leg with fresh coconut and soft-boiled egg (HK$178) and pan-fried scallops in yellow curry with pineapple and lychee (HK$188) showcasing regional variations. The tom yum kung (HK$190) with tiger prawn, lemongrass and galangal anchors the menu in Thailand’s most iconic flavor profile, executed with the depth that comes from proper stock-making and spice balancing.

SIGNATURE DISHES THAT BUILT A FOLLOWING

The dishes that established Mama Tiger’s reputation remain central to the experience. The Wagyu beef boat noodles (HK$148) remain a cornerstone – rich, deeply savoury, and layered with brisket, beef balls and crispy pork rinds; while the khao soi (HK$138) continues to deliver that balance of curry, coconut and spice, finished with refreshing bursts of pickles, shallots and lime.

These signature dishes now anchor a broader experience, ordered alongside skewers, salads and curries that bring the full spectrum of Thai street cooking to the table.

CHEF THANIT CHANGCHAI: BANGKOK EXPERTISE IN HONG KONG

The kitchen is led by Chef Thanit Changchai, a Bangkok-born chef who previously oversaw one of the city’s most well-known boat noodle groups before bringing his expertise to Hong Kong. With over two decades of experience across restaurant kitchens and large-scale hospitality operations, including his role as Executive Chef at the Royal Bangkok Sports Club, he brings both depth of knowledge and operational discipline to the kitchen.

He opened Mama Tiger in 2025 with a focus on delivering Thai street food that stays close to its origins while being executed with greater consistency and control. His cooking centers on dishes he has refined over years in Bangkok, including khao soi and Wagyu beef boat noodles, alongside a range of bold, spice-driven starters.

At Mama Tiger, that background translates into a menu that is direct and flavor-led, grounded in traditional recipes but shaped by the experience of running high-volume kitchens at scale. Lunch and dinner operate on a walk-in basis. For enquiries, guests may contact the restaurant via WhatsApp at +852 8416 9291.

<<END>>

ABOUT MAMA TIGER

Mama Tiger first opened in Kau U Fong, Central, built around Bangkok street food expertise and authentic boat noodles. Founded by the team behind Trattoria Felino and led by Chef Thanit Changchai, the restaurant quickly developed a following for its precise execution of traditional Thai dishes, served in a high-energy, design-led space. With its latest evolution, the concept expands beyond noodles while maintaining the authentic approach that defined it from the beginning.

RESTAURANT INFORMATION – MAMA TIGER

Address: 12 Kau U Fong, Central, Hong Kong

Opening hours: Lunch 12.00-14.30 | Dinner 18.00-22.00 | Monday closed

Email: hello@mamatigernoodles.com

Whatsapp: +852 8416 9291

Instagram & Facebook – @mamatigerhk

Website: www.mamatigernoodles.com

以聯乘週日英式烤肉慶祝香港充滿活力的美食文化

請按此下載 LOBSTER BAR & GRILL 高解像度圖片

<<香港 – 2026年4月14日>> 繼港島香格里拉龍蝦吧餐廳 (Lobster Bar & Grill) 於2026年上旬推出週日烤肉客席主廚系列第一章與 NOI，22 Ships及香港甬府合作，餐廳將繼續呈獻客席主廚週日烤肉早午餐第二章。

於5月至7月，龍蝦吧餐廳將與香港的三間頂尖餐廳合作，包括米芝蓮一星、位列2026年亞洲50最佳餐廳榜單第24位的 Neighborhood (5月31日) 、最近榮獲《黑珍珠餐廳指南2026》一鑽評級的 Leela (6月28日) ，以及最新米芝蓮二星餐廳 Cristal Room by Anne-Sophie Pic (7月19日)。每場僅限一天的客座主廚系列，將以香港頂尖餐廳的獨特視角，重新詮釋經典的英式烤肉體驗。 聯乘體驗不僅以現代風格和香港廚師的影響力提升了英式週日烤肉的傳統，亦同時頌揚充滿活力的香港餐飲界的烹飪多樣性和才華。週日烤肉體驗將由主廚Cary Docherty和客席廚師聯手打造，每位客人價錢為 HK$898+10%。

週日烤肉體驗

龍蝦吧餐廳享譽盛名的週日烤肉體驗將為客人奉上豐盛的三道菜套餐，先以經典前菜展開味覺之旅，例如龍蝦濃湯小杯、煙燻三文魚和生牛肉他他。接著，客人可以享用自選烤肉或海鮮菜式，搭配招牌配菜鴨油烤馬鈴薯及牛油蜜糖甘筍。最後，品嚐深受歡迎的甜品香蕉奶油批、特濃朱古力批以及主廚 Cary Docherty精心製作的時令特色甜品。 

2026年客席主廚陣容 – 5月至7月

5月31日 – NEIGHBORHOOD（米芝蓮一星餐廳+2026年《亞洲50最佳餐廳》第24位）

歐陸小館  | 主廚黎子安 (David Lai)

Neighborhood隱藏於荷里活道，以其低調的魅力和對歐陸料理的獨到詮釋而聞名。主廚David於海外和香港累積了豐富的工作經驗，其餐單融合了全球風味和本地特色。餐廳氛圍輕鬆愜意，獨特的「隨性」酒館菜風格，深受名人老饕喜愛。 客人可以品嚐到技藝精湛、適合多人分享的菜餚，以及注重時令的特色菜，包括招牌菜式海鮮飯和備受歡迎的鹽焗雞。

6月28日 – Leela (《黑珍珠餐廳指南2026》一鑽評級及米芝蓮推薦)

現代印度菜  | 主廚 Manav Tuli

Leela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。於充滿遠見的主廚 Manav Tuli 的領導下，Leela將現代印度美食與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，或是凸顯印度香料濃鬱風味的烤肉菜式，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。

7月19日 – Cristal Room by Anne-Sophie Pic (米芝蓮二星)

現代法國菜  | 主廚 Marc Mantovani

Cristal Room by Anne-Sophie Pic 近日榮獲米芝蓮二星殊榮，為「週日烤肉客席主廚系列」帶來精緻現代的法式料理。餐廳坐擁維多利亞港美景，室內空間以令人屏息的Baccarat水晶點綴，完美詮釋了主廚Pic的烹飪理念 – 優雅與精準，將款待、設計和餐飲概念完美融合。 在主廚Marc Mantovani的帶領下，Cristal Room的餐單展現了精湛的法式烹飪技藝和來自世界各地的優質食材，打造出精緻、富有表現力且精心設計的菜餚。於是次客席主廚系列中，Cristal Room團隊將餐廳的招牌烹飪風格融入週日烤肉菜式，呈現更精緻優雅的體驗。

請按此預訂龍蝦吧餐廳週日燒烤客席主廚系列。

<<完>>

關於龍蝦吧餐廳

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

地址 ：香港中區法院道太古廣場港島香格里拉大酒店6樓

營業時間 ：

午市：

星期一至五中午12時至下午2時30分；

星期六、日及公眾假期上午11時45分至下午4時

晚市： 每日晚上6時30分至10時

電話 ：+852 2820 8560

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

Facebook/IG ：@lobsterbarhk

關於Cary Docherty

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

關於港島香格里拉

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

關於香格里拉會

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

A celebration of Hong Kong’s vibrant culinary scene through exclusive Sunday Roast collaborations

Please click here to download high resolution images of Lobster Bar & Grill

<<14th April, 2026 – Hong Kong>> Island Shangri-La’s Lobster Bar & Grill continues its 2026 Sunday Roast Guest Chef Series with a new trio of collaborations from May through July, welcoming One MICHELIN-starred & #24 on Asia’s 50 Best Restaurants 2026, Neighborhood (31st May), recent One DIAMOND recognised from Black Pearl Restaurant Guide 2026, Leela (28th June), and the recent Two MICHELIN-starred Cristal Room by Anne-Sophie Pic (19th July). Each one-day-only edition brings a distinct culinary perspective to the classic British roast, reinterpreted through the lens of some of Hong Kong’s most compelling kitchens.

The series continues the restaurant’s commitment to elevating cherished traditions while championing the diversity and excellence of the city’s gastronomic community. Each collaborative menu is co-created by Executive Chef Cary Docherty and the participating chefs, resulting in an exclusive dining experience unique to every restaurant. The Sunday Roast Guest Chef menu is priced at HK$898 + 10% per guest.

THE SUNDAY ROAST EXPERIENCE

Lobster Bar & Grill’s renowned Sunday Roast tradition features a sumptuous three-course menu beginning with classic appetisers such as Demitasse Lobster Bisque, Smoked Salmon, and Steak Tartare. Guests may then enjoy their choice of individually plated roast or seafood dishes, accompanied by signature sides including duck-fat roasted potatoes and honey-glazed carrots. The experience concludes with beloved desserts like Banoffee Pie, Triple Chocolate Mud Pie, and seasonal specialties created by Chef Cary Docherty.

UPCOMING GUEST CHEF LINE-UP

31 May – Neighborhood (One MICHELIN Star + #24 Asia’s 50 Best Restaurants 2026)

European Bistro | Chef David Lai

Tucked discreetly along Hollywood Road, Neighborhood is known for its understated charm and deeply personal approach to European cooking. Under Chef David Lai, the menu reflects both global influences and local sensibility, shaped by years spent working abroad and in Hong Kong. While the setting is relaxed, the cooking is anything but casual.

Expect bold, shareable dishes rooted in technique and seasonality, with signatures such as seafood-driven rice dishes and the much-loved salt-baked chicken bringing a sense of theatre and generosity to the table.

28 June – Leela (One DIAMOND recognised by Black Pearl Restaurant Guide 2026 + MICHELIN Recommended)

Modern Indian | Chef Manav Tuli

Leela brings a contemporary perspective to Indian cuisine, led by Head Chef Manav Tuli. Drawing from regions across India, the menu showcases a wide spectrum of flavours, expressed through refined technique and thoughtful composition. Expect dishes that highlight the depth of Indian spice, from tandoor-fired specialities to layered curries, each course offering a distinct expression of India’s vibrant culinary landscape.

19 July – Cristal Room by Anne-Sophie Pic (Two MICHELIN Stars)

Contemporary French | Chef Marc Mantovani

Recently awarded Two MICHELIN Stars, Cristal Room by Anne-Sophie Pic brings its polished, contemporary French cuisine to the series. Set within an opulent dining room defined by crystal and sweeping city views, the restaurant reflects the elegance and precision synonymous with Chef Pic’s culinary philosophy.

Under Head Chef Marc Mantovani, the menu showcases refined French technique and globally sourced produce, resulting in dishes that are delicate, expressive, and meticulously composed. For this collaboration, the Cristal Room team translates its signature style into the Sunday Roast format, offering a composed and elevated interpretation of the experience.

For reservations and bookings of the special Guest Chef Sunday Roast Series, please visit website at HERE.

<<ENDS>>

About Lobster Bar and Grill

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

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

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

Phone: +852 2820 8560

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

Facebook / Instagram: @lobsterbarhk

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.

週二漢堡之夜、週四炸魚薯條之夜及週六牛扒之夜為灣仔利東街注入新活力

請按此下載 The Baker & The Bottleman高解像度圖片

《2026年4月10日 — 香港》位於灣仔利東街的 The Baker & The Bottleman，日間是可持續的摩登烘焙店，入夜後則化身鄰居餐廳及葡萄酒酒吧。 秉承以食材為本的烹飪理念和輕鬆愉悅的待客之道，The Baker & The Bottleman樓上餐酒館特別於每週推出三項每週晚間餐飲體驗，讓客人在享用窩心經典菜式、品嚐分量十足且物超所值的美食的同時，與親朋摯友歡聚一堂。從層層疊疊的誘人漢堡，到酥脆可口的炸魚薯條，以至豐盛的牛排晚餐，定滿足不同味蕾的需求。餐廳另亦提供單點餐單，客人可自由搭配美食。

TUESDAY BURGER CLUB 週二漢堡之夜

於每週二，Tuesday Burger Club「週二漢堡之夜」將於The Baker & The Bottleman樓上餐酒館登場。客人將品嚐到精心製作、風味濃郁的創意漢堡。

• 本地騸牯牛漢堡 (HK$168)

向本地的優質牛肉致敬。每日新鮮手打本地牛肉，高溫炙燒鎖住極致肉香。

• 四川麻辣雞肉漢堡 (HK$128)

香辣可口的炸雞濃郁惹味，加上酥脆的口感，令人難以抗拒。

• TBTB炸魚漢堡 (HK$148 | 優惠價 : HK$88)

為The Baker & The Bottleman的招牌菜式之一；金黃酥脆的魚柳搭配自製醬汁，每一口都是幸福的滋味。客人可於Tuesday Burger Club 週二漢堡以優惠價錢享用。

THURSDAY FISH ＆ CHIPS NIGHT 週四炸魚薯條之夜

以英式風味悠享週中放鬆時光。於每週四，The Baker & The Bottleman為客人奉上經重新演繹的英式美食 – 炸魚薯條。每份炸魚薯條可獲享啤酒或汽水一杯。

• TBTB炸澳洲盲曹薯條配粉紅胡椒塔塔醬 (HK$148)

炸至金黃酥脆的盲曹加上香脆可口的薯條，配以粉紅胡椒塔塔醬，每一口都充滿驚喜。

SATURDAY STEAK NIGHT 週六牛扒之夜

於週六盡情享受美味牛肉與歡聚時光。The Baker & The Bottleman特別精心準備了一系列頂級牛扒，讓客人在灣仔體驗扒房的氛圍。每份牛扒均配無限供應的薯條，是與摯愛輕鬆享用悠長晚餐之選。

• Southern Grain澳洲穀飼牛臀肉蓋肉M4 (6oz)– HK$188
• 草飼和牛腹心肉 M4+  (6oz)– HK$208
• 美國SRF極黑和牛肩胛肉眼 (370g/13oz 兩位用)– HK$688 | 優惠價 HK$488

預訂或查詢，請按此瀏覽The Baker & The Bottleman網頁。

《完》

關於The Baker & The Bottleman

The Baker & The Bottleman體現創辦人Simon Rogan的精神，以永續烹飪為其核心理念。透過傳統英式的手工烘焙技術和風味，每件精緻美食均由The Baker & The Bottleman的烘焙師和廚師從頭開始製作，體現其對食物的品質及原創性的承諾。The Baker & The Bottleman同時實踐環保理念，鼓勵「重用」環保意識，以減少源頭浪費，包括使用可重複使用的袋、咖啡杯和採用簡約的包裝設計。所有包裝都可以重用或堆肥，而部分是由有機或再生棉製成。The Baker & The Bottleman致力於支持本地及小規模生產商，並優先從本地農場及生產商直接採購食材。

The Baker & The Bottleman 店舖資料

地址: 香港灣仔皇后大道東200號利東街G14-15地下及 F15A 1樓

網站: https://thebakerandthebottleman.hk/

Email: Hello@tbtb.hk

Facebook 專頁: www.facebook.com/TheBakerandTheBottleman

Instagram 帳戶: @TheBakerandTheBottleman

營業時間

烘焙店 – 堂食/外賣

三文治、烘焙食品、蛋糕及甜點：上午8時至晚上9時

三文治 + 飲品午餐套餐 (HK$98)：上午11時至下午2時30分

餐廳 – 入座/預訂

全日餐單：上午10時至下午4時 (僅限週末及公眾假期)

午餐套餐 (HK$168起)：中午12時至下午2時30分

每日晚餐：晚上6時至晚上10時

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

Tuesday Burger Club, Thursday Fish & Chips Night, and Saturday Steak Night Bring New Energy to Lee Tung Avenue

Please click here to download The Baker & The Bottleman’s high resolution images

<<8^th April, 2026 – Hong Kong>> A modern sustainable bakery by day and a lively wine restaurant by night, The Baker & The Bottleman continues to evolve as one of Wan Chai’s most dynamic day and night dining destinations. Building on its reputation for ingredient-led cooking and relaxed hospitality, the restaurant now introduces a trio of weekly evening activations designed to bring guests together over comforting classics, generous portions, and great value. From stacked, no-holds-barred burgers to crisp, nostalgic fish and chips and hearty steak dinners worth lingering over, these themed nights cater to every kind of craving – while the full à la carte menu remains available for those who prefer to mix and match.

TUESDAY BURGER CLUB

Tuesdays at The Baker & The Bottleman are dedicated to the kind of burgers that demand both hands and full attention. Expect bold, flavour-packed creations crafted with care.

• Hong Kong Yellow Cow Burger (HK$168)
  A love letter to premium local beef, delivering rich flavour and a perfectly juicy bite.
• Sichuan Hot Chicken Burger (HK$128)
  A spicy, addictive take on fried chicken, layered with punchy heat and crisp textures.
• TBTB Fish Burger (HK$148 | Special Price HK$88)
  A signature on the menu with golden, flaky fish fillet paired with house-made sauces, offered at a special price for Burger Club nights.

THURSDAY FISH & CHIPS NIGHT

A midweek reset, done the British way. Thursdays bring a polished take on the classic fish and chips – comforting and nostalgic. Each order comes with a complimentary beer or soft drink, because some traditions are worth keeping.

• TBTB Barramundi Fish & Chips with Pink Pepper Tartare Sauce ($148)
  Crisp battered fish served with golden fries and a delicately spiced pink pepper tartare.

SATURDAY STEAK NIGHT

Saturdays are all about good beef and good company, with a line-up of premium cuts bringing a steakhouse feel to Wan Chai. All steak orders come with all-you-can-eat fries, perfect for relaxed, long dinners with friends and family.

• M4 Southern Grain Rump Cap (6 oz) – $188
• M4+ Grass Fed Wagyu Bavette Steak (6 oz) – $208
• USA SRF Wagyu Chuck Eye (370g / 13 oz, for two) – $688 | Special Price $488

For reservations / bookings, please visit The Baker & The Bottleman website at HERE.

<<ENDS>>

About The Baker & The Bottleman

A modern bakery and neighbourhood restaurant on Lee Tung Avenue, Wan Chai, Hong Kong. Sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, and coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton. The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.

The bakery is a warm, convivial space serving handmade baked goods, pastries, and sandwiches throughout the morning and afternoon. Each item is a playful twist on a classic – rooted in British heritage, reimagined with local flavours, and perfect to enjoy with a coffee or to take away. Tucked away upstairs, the beautiful restaurant is a hidden gem amidst the hustle and bustle of the Wan Chai neighbourhood. The restaurant serve modern British fare with inventive twists, cooked with incredible ingredients from local growers and small producers.

The Baker & The Bottleman Bakery + Restaurant Information

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

Email: Hello@tbtb.hk

Facebook Page – www.facebook.com/TheBakerandTheBottleman

Instagram: @TheBakerandTheBottleman

Opening Hours

BAKERY – Eat In / Takeaway

Sandwiches, Bakes, Cakes & Sweet Treats: 8am – 9pm

Sandwich + Drink Lunch Offer (HK$98): 11am – 2.30pm

NEIGHBOURHOOD RESTAURANT – Walk-In / Book A Table

All Day Menu: 10am – 4pm (only on weekends + public holiday)

Set Lunch (HK$198): 12pm – 2:30pm

Daily Dinner – 6pm – 10pm

Order & Shop Online – https://thebakerandthebottleman.hk/

台北麗晶酒店旗下備受讚譽的晶華軒將於5月6日至7日與香港米芝蓮星級餐廳都爹利會館聯袂呈獻粵饌晚宴，並於今年9月在台北舉辦聯乘晚宴

請按此連結下載都爹利會館 x 晶華軒的高解像度圖片

《2026年4月8日，香港》 於5月6日至7日，香港米芝蓮一星餐廳都爹利會館將攜手台北麗晶酒店旗下備受讚譽的粵菜食府晶華軒呈獻僅此兩晚的聯乘粵饌晚宴。晶華軒首度於香港獻藝， 而兩間餐廳均致力於傳承和提升粵菜文化。 晶華軒的團隊將蒞臨香港，與都爹利會館主廚聯袂打造精緻的饗宴體驗。

晶華軒在亞洲廣受讚譽，連續成為《米芝蓮指南台北》入選餐廳，並獲國際餐飲評鑑組織 Opinionated About Dining (OAD) 評選為台灣排名最高的中餐廳，並榮登《Tatler亞洲最佳餐廳》榜單。此外，晶華軒於2025年入選《黑珍珠餐廳指南》，為唯一入選的台北餐廳。 同時，晶華軒亦躋身2026年《亞洲50最佳餐廳》榜單第64名。

是次合作旨在彰顯香港與台灣粵菜的共同傳承，並透過多道粵式菜式的嚐味餐單，展現兩地廚藝團隊獨特的烹飪理念。嚐味餐單價錢為每位HK$1,980+10%。繼香港晚宴後，兩間餐廳將於今年9月再度合作，屆時都爹利會館的團隊將現身於台北，與晶華軒打造另一場獨家粵菜饗宴。

關於晶華軒及中餐廚藝總監鄔海明

晶華軒由中餐廚藝總監鄔海明掌舵，他擁有逾三十年的粵菜烹調經驗與豐富的國際歷練，善於捕捉四時之味，將時令食材透過嚴謹的粵式技法與創新思維精心演繹。鄔師傅曾任職於香港著名的利苑酒家，培養了紮實的粵菜料理技巧。 2019年，他出任晶華軒的中餐廚藝總監，憑藉其純正傳統的烹飪風格和對優質食材的精湛運用而備受讚譽。

晶華軒位於台北麗晶酒店，為客人帶來優雅的用餐環境和精緻的粵菜，成為美食家的必訪之地。招牌菜式包括鱈蟹西施泡飯、蜜汁叉燒、花雕蛋白蒸花蟹等，充分展現了餐廳對精緻口味和傳統技藝的執著追求。

聯乘晚宴 – 粵菜文化傳承

都爹利會館率先為客人送上精緻前菜懷舊雞子戈渣及黑魚子乳豬件；晶華軒則奉上優雅的金不換牡丹蝦、檳榔素玉捲及觀音山綠竹筍。然後，客人可品嚐暖胃的花膠燉雞湯鳳凰投胎，接著品味澳洲龍蝦蒸手剁肉餅。 當晚的亮點菜式之一為聯乘菜式廿三頭乾鮑拼鮑魚酥，將奢華的海味與精緻的酥皮糕點完美結合。

然後，都爹利會館將為客人呈現其招牌菜式柱侯日本大根本地牛筋腩，以及鮮龍蝦湯浸白茄子樹仔菜。隨後，晶華軒獻上生拆膏蟹麻婆豆腐伴五常米飯。甜點方面，則以川貝鴨梨燉文思豆腐搭配燕窩杏汁煎堆仔，為晚宴畫上完美句號。

都爹利會館 x 晶華軒聯乘晚宴餐單

冷盤 – 晶華軒

金不換牡丹蝦

檳榔素玉捲

觀音山綠竹筍

熱盤 – 都爹利會館

懷舊雞子戈渣

黑魚子乳豬件

湯品 – 晶華軒

鳳凰投胎

海鮮 – 晶華軒

澳洲龍蝦蒸手剁肉餅

海味 – 都爹利會館 x 晶華軒

廿三頭乾鮑拼鮑魚酥

肉類 – 都爹利會館

柱侯日本大根本地牛筋腩

蔬菜 – 都爹利會館

鮮龍蝦湯浸白茄子樹仔菜

主菜 – 晶華軒

生拆膏蟹麻婆豆腐伴五常米飯

甜點 – 都爹利會館 x 晶華軒

川貝鴨梨燉文思豆腐

燕窩杏汁煎堆仔

都爹利會館 x 晶華軒聯乘晚宴

日期：2026年5月6日至7日，僅限兩晚

價錢：每位HK$1,980+10%

地點：香港都爹利會館

查詢或預訂，請按此瀏覽SevenRooms。

《完》

關於都爹利會館

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

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

關於佳民集團 (JIA Group)

佳民集團由企業家 Yenn Wong 黃佩茵在 2004 年創辦，帶來一系列國際化而正宗的餐飲場所，風格及內涵並重，於香港及國際獲獎無數，帶領餐廳潮流。集團在香港有9間餐廳及酒吧，完整名單可按此查閱。

都爹利會館餐廳資料:

地址: 中環都爹利街一號三樓及四樓

電話: +852 2525 9191

電郵: info@duddells.co

網頁: www.duddells.co

社交媒體：@duddellshk @jiagroup