Regent Taipei’s acclaimed Silks House joins Hong Kong’s MICHELIN-starred Duddell’s for exclusive dinners on 6-7 May, with a reciprocal event in Taipei this September
<<2nd April, 2026 – Hong Kong>> One MICHELIN-starred Duddell’s will host an exclusive Cantonese culinary collaboration with Silks House, the celebrated and renowned Cantonese restaurant from Regent Taipei cooking for the 1st time ever in Hong Kong, for two nights only on 6-7 May in Hong Kong. Bringing together two restaurants dedicated to preserving and elevating Cantonese culinary culture, the special event will see the Silks House team travel to Hong Kong to cook alongside Duddell’s chefs for a refined multi-course dining experience.
Silks House has earned widespread acclaim across Asia, with consecutive selections in the MICHELIN Guide Taipei, recognition as the highest-ranked Chinese restaurant in Taiwan by Opinionated About Dining (OAD), and inclusion in the Tatler Asia Best Restaurants list. The restaurant was also selected for the Black Pearl Restaurant Guide, becoming the only Taipei restaurant to be listed in the 2025 edition. It has also entered at #64 in the extended 51-100 List of Asia’s 50 Best Restaurants 2026.
This special collaboration highlights the shared heritage of Cantonese gastronomy across Hong Kong and Taiwan, while showcasing the distinct culinary philosophies of each kitchen through a multi-course tasting menu available from HK$1,980 + 10% per guest. Following the Hong Kong dinners, the collaboration will continue with a reciprocal event in Taipei this August, when the Duddell’s team travels to Silks House.
Introducing Taiwan’s Silks House and Chef Max Wo
Silks House is led by Chef Max Wo, a veteran Cantonese chef with more than three decades of experience. An alumnus of Hong Kong’s renowned Lei Garden, Chef Wo took on the role of head chef at Silks House in 2019 and has since garnered praise for his pure, traditional cooking style and masterful handling of premium ingredients. Located within Regent Taipei, Silks House has become a destination for gourmets drawn to its elegant dining room and sophisticated Cantonese cuisine. Signature dishes such as xishi soup rice prepared with lobster, mud crab and white prawns, char siu pork, and steamed king crab with egg and Shaoxing wine showcase the kitchen’s dedication to refined flavour and classical technique.
A Collaboration Menu Celebrating Cantonese Craft
The 8-course collaborative tasting menu highlights the strengths of both restaurants, beginning with refined appetisers from each kitchen.
Duddell’s opens the collaboration dinner with nostalgic and indulgent bites such as Deep-fried Egg Custard with Chicken Testicle and Crispy Suckling Pig with Royal Cristal Caviar, alongside elegant cold appetisers from Silks House such as Botan Shrimp with Thai Basil, Vegetarian Jade Rolls with Betel Nut and Bamboo Shoots with Minced Olive Vegetables. A comforting Double-boiled Chicken and Squab Soup with Fish Maw, Dangshen, White Pepper follows before seafood takes centre stage with Steamed Australian Lobster with Minced Pork Patty.
One of the highlights of the evening is a collaborative dish of Braised 23-head Dried Abalone with Abalone Puff Pastry, bringing together the luxurious tradition of dried seafood with delicate pastry.
The menu continues with Duddell’s Braised Local Beef Brisket and Japanese Daikon in Chu Hou Sauceand Poached White Eggplant with Sabah Vegetables in Fresh Lobster Broth, before Silks House presents Mapo Tofu with Mud Crab, Served with Wuchang Rice as the main course. Dessert concludes the experience with a collaborative pairing of Double-boiled Wenshi Tofu Soup with Chuan Bei and Chinese White Pear, alongside Crispy Sesame Ball with Bird’s Nest and Molten Almond Cream.
DUDDELL’S X SILKS HOUSE COLLABORATION MENU
Cold Appetisers – Silks House
Botan Shrimp with Thai Basil
Vegetarian Jade Rolls with Betel Nut
Bamboo Shoots with Minced Olive Vegetables
Hot Appetisers – Duddell’s
Deep-fried Egg Custard with Chicken Testicle
Crispy Suckling Pig with Royal Cristal Caviar
Soup Course – Silks House
Double-boiled Chicken and Squab Soup with Fish Maw, Dangshen, White Pepper
Seafood Course – Silks House
Steamed Australian Lobster with Minced Pork Patty
Dried Seafood Course – Duddells x Silks House
Braised 23 Heads Dried Abalone with Abalone Puff Pastry
Meat Course – Duddell’s
Braised Local Beef Brisket and Japanese Daikon in Chu Hou Sauce
Vegetable Course – Duddell’s
Poached White Eggplant with Sabah Vegetable in Fresh Lobster Broth
Main Course – Silks House
Mapo Tofu with Mud Crab, Served with Wuchang Rice
Dessert Course – Duddell’s x Silks House
Double-boiled Wenshi Tofu Soup with Chuan Bei and Chinese White Pear
Crispy Sesame Ball with Bird’s Nest and Molten Almond Cream
One MICHELIN-starred Duddell’s is a distinguished social and cultural destination for connoisseurs of the arts and Cantonese cuisine. Situated on the historic Duddell Street in the heart of Central since 2013, Duddell’s has undergone a transformative month-long renovation. The reimagined space, designed by André Fu Studio, now welcomes guests into an elegant environment where Master Chef Chan Yau Leung presents a refreshed culinary programme. This is complemented by a vibrant new cocktail collection curated by Beverage Manager Mario Calderone and an expanded two-floor experience with a newly introduced The Upper Room at Duddell’s, designed to cater to both heritage diners and a new generation of guests.
Duddell’s is designed to evoke the feeling of being welcomed into the home of a distinguished art collector, who also boasts an in-house Michelin-starred culinary team. Open to all enthusiasts, Duddell’s features a year-round art programme of world-class exhibitions, discussions, and more. Now in its twelfth year, Duddell’s has firmly established itself as a quintessential Hong Kong brand, consistently receiving media coverage in leading international publications such as Business Traveller, The New York Times, Financial Times, Forbes, and more.
ABOUT JIA GROUP
JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 9 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.
於2023年創立的iODE位於曼谷沙吞區 (Sathorn)，是一間巴黎新派小酒館。餐廳以海鮮食材為主，並對法式料理進行現代詮釋。餐廳由巴黎主廚Franck Le Bayon掌勺，將經典法式技法與輕鬆的現代理念巧妙融合，以大膽的口味組合、優質進口海鮮和分享餐單，重新定義了小酒館用餐體驗。餐廳的名字iODE源自法語單字「碘」，寓意其對海鮮的極致追求，而海鮮也正是 iODE烹飪理念的基石。
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。
<<Hong Kong, 1st April, 2026>> Leading Nation Hospitality’s Cristal Room by Anne-Sophie Pic, a restaurant venture together with Baccarat and Cheffe Anne Sophie Pic at Forty-Five, LANDMARK has been awarded Two MICHELIN Stars in the MICHELIN Guide Hong Kong & Macau 2026, announced on 19th March. The recognition marks a significant milestone for the restaurant, which opened in late 2023, and reflects the continued evolution of its culinary identity under Cheffe Anne-Sophie Pic and Hong Kong’s Head Chef Marc Mantovani. Alongside this achievement, the restaurant introduces new lunch and dinner menus, welcomes Senior Sous Chef Léo Daull-Ernwein and Pastry Chef Clément Mollar, and announces an upcoming international collaboration in Shanghai this May.
A New Two-Star Chapter in The LANDMARK, Hong Kong
Since opening, Cristal Room by Anne-Sophie Pic has established itself as one of Hong Kong’s most distinctive fine dining destinations, blending French culinary foundations with nuanced Asian influences. The newly awarded second MICHELIN star recognises the restaurant’s refined direction – one that continues to build on Anne-Sophie Pic’s philosophy of “Suffusion”, where flavours are layered through techniques such as infusion, extraction, and aromatic pairing to create depth without heaviness.
Strengthening the Kitchen: Clément Mollar and Léo Daull-Ernwein
The evolution of the menus is supported by key new additions to the culinary team.
Head Pastry Chef Clément Mollar
Born in Perpignan, Clément Mollar brings a distinctive perspective shaped by experience across both savoury and pastry kitchens. His desserts are defined by contrast and product-driven creativity, often incorporating vegetables, herbs, and unexpected pairings such as apple with celery or lemon with fennel. He previously served as Pastry Chef at the two-MICHELIN-starred Le Relais de la Poste, where he developed a style rooted in seasonality.
Senior Sous Chef Léo Daull-Ernwein
Originally from Alsace, Léo Daull-Ernwein trained in some of France’s most demanding kitchens, including Alain Ducasse au Plaza Athénée and La Table d’Olivier Nasti. His experience spans classical technique and contemporary fine dining, with an approach grounded in discipline, structure, and respect for ingredients. At Cristal Room by Anne-Sophie Pic, he contributes to the refinement of the kitchen’s day-to-day execution while supporting its ongoing creative development.
New Dinner Menus: Découverte (HK$1,780) and Voyage (HK$2,380)
The new dinner menus starting from April 2026 continue to build on this direction, offering two formats that explore the kitchen’s evolving language through seasonal ingredients and nuanced flavour pairings.
Seafood courses highlight both technique and aromatic precision, from Scottish king scallop prepared meunière with coral cream, Madras curry and geranium, to the signature Brittany red mullet cooked over charcoal and paired with a beurre rouge scented with Assam tea. The progression culminates in the Bresse pigeon, gently smoked with eucalyptus and complemented by foie gras and a pigeon jus infused with Lapsang Souchong, before moving into desserts that blur the line between savoury and sweet.
To accompany the menus, guests may choose from a range of curated pairings, including a non-alcoholic “Balade” pairing, a mixed “Experience” pairing, or an “Inspirational” wine journey, each designed to mirror the kitchen’s aromatic layering and progression across the meal.
New Lunch Menu: Savoir-Faire (HK$780)
The refreshed lunch menu presents a more concise yet equally expressive format, designed to offer a focused introduction to the restaurant’s culinary approach.
It begins with dishes such as Ebi chawanmushi, layered with kiwi, winter melon, marigold and tarragon, followed by options including Mediterranean octopus grilled over barbecue and paired with mint pesto and red wine sauce, or yellow chicken suffused with tonka and spices and served with a sauce à la diable. The meal concludes with desserts that continue the kitchen’s aromatic interplay, such as mango infused with geranium and paired with tarragon ice cream and pink peppercorn, offering a refreshing conclusion.
Guests may also opt for accompanying beverage pairings across non-alcoholic, mixed, or wine formats, offering a flexible and considered extension of the dining experience.
Cristal Room by Anne-Sophie Pic x Vivant Shanghai on 17th May 2026
Continuing its international dialogue, Chef Marc Mantovani from Cristal Room by Anne-Sophie Pic will travel to Shanghai on 17th May 2026 for a 2nd collaborative event with Vivant, led by Chef Johnny Pham.
Opened in Shanghai’s historic Far Eastern Hotel, Vivant has quickly established itself as one of the city’s most closely watched new restaurants, recognised for its expressive approach to French cuisine. At the helm, Johnny Pham, a Lyon-born chef of Vietnamese heritage, draws on experience from leading kitchens in France and China, including his tenure at Taian Table. Following the Hong Kong edition of the partnership back in September 2025, this upcoming Shanghai event will bring together both teams for a one-night-only menu that explores the intersection of their respective styles, offering a dialogue between Anne-Sophie Pic’s aromatic “Suffusion” approach and Pham’s Franco-Asian perspective.
Cristal Room by Anne-Sophie Pic is open for lunch and dinner from Monday – Saturday. For reservations / bookings at Cristal Room by Anne-Sophie Pic, please visit website at HERE.
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About Cristal Room by Anne-Sophie Pic
Two MICHELIN-starred Cristal Room by Anne-Sophie Pic represents a groundbreaking collaboration between Baccarat, the iconic crystal manufacturer and creator of enchanting worlds, Anne-Sophie Pic, the world’s most Michelin starred female chef, and Leading Nation Hospitality in Hong Kong. This remarkable restaurant, opened in mid November 2023, seamlessly blends the realms of hospitality, design, and gastronomy. Conceived by Gilles et Boissier, the renowned Paris-based architecture and interior design studio behind Baccarat Hotel in New York, the 40-seat venue offers a breathtaking panoramic view of Hong Kong’s Victoria Harbour and showcase the culinary know-how with the open kitchen.
Anne-Sophie Pic, acclaimed for her culinary finesse and renowned for her concept and cuisine philosophy of “Suffusion”, brings her unmatched exquisite sensibilities, perfect balance, and striking flavour combinations to the Cristal Room. Throughout her unique creations, together with her head chef Marc Mantovani, she invites guests to savour dishes that reflect her French identity while showcasing Asia as a re-appropriation of her own traditions. Beverage creations, extension of Anne-Sophie Pic signature, are imagined with Paz Levinson to create a symbiosis between dishes and drinks. In the same pursuit of perfection, Anne-Sophie Pic and Eric Verbauwhede, created artful expressions of the chef’s culinary philosophy in the realm of pastry.
At the entrance, guests are greeted by a mesmerizing chandelier engulfed in flames. This stunning display symbolizes the harmonious fusion of the four elemental forces – fire, air, earth, and water – that serve as the foundation for all Baccarat creations.
About Forty-Five
Forty-Five located in LANDMARK is the most exciting art, culinary and lifestyle destination in a generation. The sprawling space atop Gloucester Tower houses five new experiential concepts, including MICHELIN-recommended The Merchants, Torikaze Hong Kong, Sushi Mamoru Cardinal Point, Two MICHELIN-starred Cristal Room by Anne-Sophie Pic, and private members’ club, the Gloucester Arts Club.
Address: 43/F Gloucester Tower, LANDMARK, 15 Queen’s Road Central
About Leading Nation Hospitality
Founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, the Hong Kong-based hospitality group Leading Nation specialises in eclectic F&B with a focus on éclat and design, all of which combine to craft unique culinary experiences. Young, dynamic and with a proven track record of world-class operations, Leading Nation’s award-winning portfolio of concepts including Elephant Grounds, The Diplomat, Wagyumafia, and more, have grown from Hong Kong to cities including Chengdu, Guangzhou, Manila, and Tokyo.
About PIC and Chef Anne-Sophie Pic
Anne-Sophie Pic, the world’s most Michelin starred female chef, is known for her exquisite sensibilities, perfect balance, and striking flavour combinations, which achieve superlative equilibrium between powerful tastes and their delicate expressions. Her unique legacy is founded in grace and audacity – a bold openness to the world and a reverence for the earth and those who cultivate it. At the heart of Anne-Sophie Pic’s creativity is her concept and cuisine philosophy called “Suffusion”. Suffusion happens when aromas enter a new flow, expressing themselves at their very best, through astonishing new tastes and sensations, through the use of different techniques from the French culinary tradition such as marination, infusion, steeping, or smoking.
Anne-Sophie Pic holds 3 Michelin stars in her gastronomic Pic*** restaurant in Valence, France where the family house has been located for three generations. With Anne-Sophie Pic in charge of the creation and David Sinapian, her husband, at the head of the company, they turned Pic into a group dedicated to luxury restaurants and high-end F&B experiences.
Follow the Pic universe on social media @annesophiepic @pic-valence @ladamedepicparis
About Baccarat
Founded in 1764, Baccarat, alchemist of joy and creator of enchanting worlds, is the fruit of a group of daring artisans who have transformed the four elements of nature – earth, air, fire and water – into crystal of unparalleled purity. By crafting true masterpieces, Baccarat has never ceased to surprise the world, garnering numerous awards at World Fairs and international exhibitions. This is how the name of a small town in eastern France, Baccarat, has over time become a symbol of the art of celebration and French joie de vivre. From Paris to Moscow, New York, Tokyo, Miami or Hong Kong, the unique experience of Baccarat’s art de vivre can be found within its Houses, boutiques, restaurants, bars, and hotels. Ahead of its 260th anniversary, Baccarat continues its international development, firmly anchored in its roots, and driven by the ambition to always fly higher. Discover the captivating world of Baccarat on www.baccarat.com and on www.instagram.com/baccarat.
《2026年3月31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。今個復活節，The Baker & The Bottleman烘焙店及樓上餐酒館將以輕鬆充滿玩味的方式重新演繹傳統節日美食，於4月3日至7日供應一系列復活節限定美食。
經典新演繹：復活節十字包冬甩
於4月3日至7日，The Baker & The Bottleman烘焙店將特別呈獻經全新詮釋的經典復活節美食 – 復活節十字包冬甩 (HK$42)。新鮮出爐的酸種十字包加入濃郁的香料忌廉及淋上糖霜，輕盈美味，令人無法抗拒。The Baker & The Bottleman 亦推出復活節十字包冬甩四件或六件盒裝，讓客人與摯友親朋分享節日的喜悅，共同歡度復活節。
THE BAKER & THE BOTTLEMAN 餐廳全日早午餐推出復活節限定美食
今個復活節，The Baker & The Bottleman餐廳備受歡迎的全日早午餐將加入兩款復活節限定美食，兩道限定菜式均可選擇搭配配菜和飲品。
為慶祝復活節，The Baker & The Bottleman 推出一系列適合小童及成人於餐廳享用的節日甜點：
復活節十字包甜品 (HK$88)
復活節十字包將以精緻的擺盤藝術呈現，佐以海鹽焦糖醬及雲呢拿雪糕，帶來極致的味覺享受。
DIY復活節曲奇套裝 (HK$168)
一款趣味十足、適合親子互動的復活節甜點。DIY復活節曲奇套裝包括復活節奶油酥餅、糖霜和裝飾配料，讓客人動手製作並享用節日甜點。DIY復活節曲奇套裝亦可於The Baker & The Bottleman網上商店訂購，是一家大小共度佳節的理想之選。
The Baker & The Bottleman呈獻一系列手工烘焙品、豐盛的早午餐限定美食和適合一家享用的甜點，為客人打造輕鬆而充滿節日氣氛的復活節限定體驗。客人可由即日至4月1日訂購節日限定美食，並於4月4日及5日於The Baker & The Bottleman提取。 請按此瀏覽 The Baker & The Bottleman 網上商店。
《完》
關於The Baker & The Bottleman
The Baker & The Bottleman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。
<<31st March 2026 – Hong Kong>> For two nights only this April, Lobster Bar & Grill at Island Shangri-La welcomes Bangkok’s cult Parisian neo-bistro iODE for its first-ever international collaboration, marking the restaurant’s debut in Hong Kong.
Taking place on 22 and 23 April for two dinners only, this exclusive 6-course collaboration dinner menu brings together the refined brasserie sensibility of Lobster Bar with iODE’s inventive, seafood-driven French cuisine, promising a bold and expressive dining experience shaped by two distinct culinary perspectives. Helmed by Franck Le Bayon and Victor Baudu, a Parisian chef in Bangkok’s Sathorn district, iODE has built a loyal following for its contemporary approach to French cooking – one that blends classical technique with unexpected flavour combinations, premium imported seafood, and an energetic, open-kitchen dining style. For this collaboration, iODE presents a menu that captures its signature “twisted” take on French cuisine while engaging in dialogue with Lobster Bar’s ingredient-led, modern European cooking.
A first taste of iODE in Hong Kong: Two kitchens, one shared vision
The evening begins with a series of collaborative bites, including Padron Pepper Skewers with onion salsa and green oil, alongside a playful Prawn Toast paired with tom yum mayo and coriander.
From there, iODE showcases its finesse with dishes such as Dry-Aged Seabream Sashimi with yuzu kosho and pink peppercorn, as well as a richly indulgent Bone Marrow with uni and yellow wine sabayon. A standout Langoustine course, paired with entrecôte sauce, bisque, and fennel salad, highlights the restaurant’s strength in elevating premium seafood through layered, deeply savoury compositions.
Lobster Bar responds with dishes that reflect its signature style, such as Lobster with beetroot, horseradish and dill, and a locally inspired Grilled Turbot “Typhoon Shelter” with celtuce and broccolini, anchoring the menu firmly in Hong Kong while complementing iODE’s more avant-garde expressions.
The menu continues with iODE’s Pigeon Pithivier with foie gras, a classic French centrepiece reimagined with precision and richness, before concluding on a lighter note with Lobster Bar’s Rhubarb and Strawberry dessert featuring hibiscus granita, meringue, and elderflower cream.
This collaboration reflects Lobster Bar & Grill’s continued commitment to showcasing dynamic culinary talent from across the region, offering guests rare access to international concepts and chefs in an intimate, one-off format. With only two dinners available, the iODE collaboration is set to be a highly anticipated event for Hong Kong’s dining scene.
Venue: Lobster Bar & Grill, Island Shangri-La, Hong Kong
Price: HK$1,698 + 10% per guest including a welcome mocktail or cocktail
About iODE
Founded in 2023, iODE is a Parisian neo-bistro located in Bangkok’s Sathorn district, offering a contemporary interpretation of French cuisine through a seafood-forward lens. Helmed by Parisian chef Franck Le Bayon, iODE brings together classic French technique with a playful, modern approach, reimagining bistro dining with bold flavour combinations, premium imported seafood, and a menu designed for sharing. The restaurant takes its name from the French word for “iodine,” a nod to its strong emphasis on seafood, which forms the backbone of its culinary identity.
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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.
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 Group
Shangri-La Group is one of the world’s premier developers, owners and managers of hotel and investment properties which comprises office buildings, commercial real estate and serviced apartments/residences. The Group’s other principal activities include hotel management services as well as property development for sale. It currently owns and/or manages over 100 hotels globally in more than 75 destinations under the Shangri-La, Shangri-La Signatures, Kerry, JEN by Shangri-La and Traders brands. Prominently positioned in Asia, the Group has a substantial pipeline of upcoming hotel and mixed-use development projects in Australia, Japan, the Chinese Mainland, and Turkey. For more information, please visit https://www.shangri-la.com/group/.
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.
<<17th March 2026 – HONG KONG>> This April, Ming Court, Wanchai presents an exceptional culinary encounter that bridges two of China’s most revered regional traditions. For three nights only from 16 to 18 April 2026, the restaurant welcomes Beijing’s acclaimed Huai Xiang Guo Se (淮香國色) for an exclusive collaboration dinner highlighting the contrasting techniques and regional flavours of Cantonese and Huaiyang cuisine. The collaboration brings together two chefs united by shared respect for culinary tradition.
TWO CHEFS, ONE CULINARY DIALOGUE
Chef Tsang Chiu King, Culinary Director and opening chef of Ming Court, Wanchai has spent more than five decades shaping the evolution of modern Cantonese cuisine. A cornerstone of Langham Hospitality Group since 2004, he earned his first MICHELIN star in 2009 and maintained two stars for four consecutive years at Ming Court Langham Place, Mong Kok. Since Ming Court, Wanchai opened in 2020, Chef Tsang has continued to refine its philosophy, honouring time-honoured techniques while embracing thoughtful innovation.
Joining him from Beijing is Chef Cheng Ji Xiang, Executive Chef of Huai Xiang Guo Se and recipient of the 2026 MICHELIN Young Chef Award. Representing a new generation of Huaiyang excellence, Chef Cheng is known for his meticulous knife skills, restrained seasoning and elegant plating. Huai Xiang Guo Se has been recognised in the 2026 MICHELIN Guide and awarded One Diamond in the Black Pearl Restaurant Guide, reinforcing its reputation for authentic and refined Jiangsu cuisine.
THE CANTONESE X HUAI YANG CUISINE COLLABORATION DINNER
The 8-course collaboration dinner experience begins with Chef Cheng’s Four Seasons Huaiyang Platter, an artistic interpretation of seasonal rhythm. Spring arrives as Deep-fried Codfish in Old Nanjing Style, crisp and delicate. Summer follows with Drunken Giant River Prawnin 20-Year Huadiao Wine, highlighting natural sweetness through classic Huaiyang marination. Autumn presents a refined Chilled Pea Purée Cube with Black Truffle, balancing earthiness and freshness, while Winter concludes with a Steamed Pomegranate Dumplings with Dried Bean Curd and Vegetable, showcasing intricate knife work and gentle seasoning.
Chef Tsang answers with a Cantonese classic elevated through precision and patience: Double-boiled Teal Ball Soup with Cordyceps and Aged Tangerine Peel. The slow-simmered broth reveals clarity and depth, enriched by the aromatic complexity of aged citrus peel. The progression builds in texture and intensity. Pan-Seared Local Green Lobster with Preserved Vegetables and Chili delivers a vibrant interplay of briny savouriness and subtle heat, complementing the lobster’s natural sweetness.
A centrepiece of the menu is the Braised Yellow Croaker “Lion’s Head” Meatball with Sea Cucumber in Rich Brown Sauce. This reimagined Huaiyang classic pairs tender minced croaker shaped into a “lion’s head” with premium seafood ingredients, enveloped in a glossy, slow-reduced sauce. Chef Cheng further presents Braised Marbled Beef Roll in Dongpo-style, a contemporary interpretation of the famed Dongpo technique, achieving succulence through gentle braising.
Returning to Cantonese clarity, Chef Tsang offers Simmered Baby Spinach and “Five Treasures” Vegetables in Conpoy Sauce, highlighting purity and layered umami. The savoury finale arrives with Braised “Pian Er” Noodles with Crabmeat in Superior Broth – supple hand-cut noodles enriched with fragrant citrus notes and delicate crab.
The evening concludes with Ming Court’s refined dessert duo of Chilled Mango and Honeydew Melon Sago Cream with Coconut Milk, offering tropical brightness, alongside Caramelized Herbal Jelly with Sweet Potato, a contemporary interpretation of a Cantonese classic.
Brilliant by Langham Member Privilege is priced at HK$1,688 + 10% per guest (regular pricing at HK$1,888 + 10% ), the exclusive menu will be available for three nights only during dinner service. For reservations / bookings, please visit website at HERE or contact the restaurant directly.
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About Ming Court, Wanchai:
Managed by Langham Hospitality Group, Ming Court, Wanchai has been dedicated to presenting refined Cantonese cuisine that honours tradition while embracing modern creativity since opening in 2020 at Great Eagle Centre in Wanchai. Led by Culinary Director Chef Tsang Chiu King, whose distinguished career spans over five decades and includes earning a MICHELIN star in 2009 and two stars for four consecutive years at Ming Court, Langham Place, Mongkok, the restaurant is known for its meticulous technique, premium ingredients and contemporary interpretation of time-honoured recipes.
Spanning over 12,000 square feet and seating up to 250 guests, Ming Court, Wanchai features seven private dining rooms, including an interactive Chef’s Table experience where guests can observe the culinary team at work. The restaurant continues to uphold a philosophy rooted in craftsmanship, heritage and innovation, offering a sophisticated yet welcoming destination for exceptional Chinese dining in Hong Kong.
Contact Ming Court, Wanchai:
Address: Ming Court, Wanchai 2/F, Great Eagle Centre, 23 Harbour Road, Wanchai, Hong Kong
<<16th March 2026 – Hong Kong>> This Easter, The Baker & The Bottleman invites guests to celebrate the season with a playful twist on tradition. From 3 to 7 April, the Wan Chai destination – modern sustainable bakery by day and restaurant by night – presents a line-up of limited-time Easter specials spanning the bakery counter and the upstairs restaurant.
A TWIST ON A CLASSIC: HOT CROSS DOUGHNUT
Available exclusively from 3–7 April, the bakery unveils the Hot Cross Doughnut (HK$42), a nostalgic Easter favourite reimagined. Freshly made sourdough doughnuts, filled with a delicately spiced cream and topped with icing, offer a light yet indulgent take on the traditional hot cross bun. Perfect for sharing, the Hot Cross Doughnut is also available in sets of 4 or 6, ideal for holiday gatherings or office celebrations.
ALL-DAY SET BRUNCH SPECIALS AT THE RESTAURANT The restaurant presents two Easter-exclusive brunch specials, available as part of the popular All Day Set serving from 1000am daily.
Soft Shell Crab Burger (HK$228 per set)
Light and crispy soft shell crab glazed with sweet chilli in Korean style, layered with butter lettuce and served on a toasted brioche bun. A vibrant, flavour-packed choice that balances crunch and heat.
Lobster Benedict (HK$288 per set)
Butter-poached lobster paired with perfectly cooked eggs and silky hollandaise, served atop a toasted croissant for a rich and luxurious Easter brunch indulgence.
Both dishes are served with a choice of side dishes + a beverage, tiered according to the restaurant’s All Day Set menu.
EASTER SWEET TREATS FOR ALL AGES
To complete the celebration, The Baker & The Bottleman introduces festive desserts for both grown-ups and little ones at the restaurant:
Hot Cross Doughnut Dessert (HK$88)
A plated version of the bakery special, served warm with salted caramel sauce and vanilla ice cream for a decadent finish.
DIY Easter Shortbread Cookies (HK$168)
A fun, interactive treat for children and families. The set includes Easter shortbread cookies, frosting, and decorative toppings for guests to decorate and enjoy at the table. The DIY cookie kit is also available as a take-home set for delivery via the e-shop – perfect for Easter gatherings at home.
With handcrafted pastries, indulgent brunch specials, and family-friendly sweet treats, The Baker & The Bottleman offers a relaxed yet festive way to celebrate Easter in the heart of Wan Chai. All pre-orders are available from 20th March – 1st April with pick ups from 4th – 5th April. Please visit online shop at HERE.
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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
<<12th March 2026 – Hong Kong>> One MICHELIN-starred Ning Bo restaurant Yong Fu Hong Kong welcomes the arrival of spring with the debut of its new Spring Set Lunch and Spring Dinner Menus, available from 15 March onwards. Crafted by Ning Bo native Executive Chef Liu Zhen, the seasonal menus celebrate the delicate freshness and vibrant flavours of spring while remaining deeply rooted in the refined culinary traditions of Ningbo cuisine.
Since opening in 2019 as the first outpost of Shanghai’s original MICHELIN-starred institution, Yong Fu Hong Kong has established itself as the city’s leading destination for elevated Ningbo gastronomy. This spring, Chef Liu highlights the season’s lighter textures and bright flavours through a menu that emphasises fresh seafood, young greens, and time-honoured Ningbo techniques.
SPRING SEASONAL SET LUNCH MENU
HK$498 + 10% per person | Minimum 2 guests | Main Dining Room only
The Spring Set Lunch Menu, priced at HK$498 + 10% per person (including a total of 10 dishes), begins with a choice of appetisers showcasing the balance of freshness and subtle seasoning characteristic of Ningbo cuisine. Guests may choose between dishes such as soy-marinated goose wing or chilled mantis shrimps, alongside refreshing vegetable selections including Indian aster with dried bean curd salad or braised bamboo shoots prepared Ningbo style.
The meal continues with a comforting soup course, featuring options like supreme baby oyster soup or a nourishing fish maw and mustard greens thick soup, highlighting seasonal greens that signal the arrival of spring.
A crisp fried course follows, with selections such as shepherd’s purse spring roll, a nod to one of spring’s most beloved wild vegetables in Chinese cuisine, or crispy chicken wings stuffed with taro paste, delivering a balance of texture and savoury richness.
The seafood course highlights the bounty of coastal Ningbo cuisine, with choices including steamed grey mullet with fermented wine wheat gluten or stir-fried squid with chili and garlic, both designed to showcase the natural sweetness of fresh seafood.
Guests may then enjoy a flavourful stir-fried dish such as pork intestines with white chili and preserved vegetables, or brown beech mushrooms with minced meat sauce and seasonal greens, before a seasonal vegetable course refreshes the palate.
The lunch concludes with a selection of comforting Ningbo staples such as handmade scallion flower buns, homemade noodles with Bombay duck and preserved cabbage, or fried rice with beef and pickled bamboo shoots, finishing with the classic Ningbo sesame glutinous rice dumplings, a timeless regional dessert.
SPRING SEASONAL DINNER MENU
HK$1,398 + 10% per person | Minimum 2 guests | Main Dining Room only
For the evening experience, Yong Fu presents the Spring Dinner Menu priced at HK$1,398 + 10% per person (including a total of 12 dishes), offering a refined multi-course journey through the nuanced flavours of Ningbo cuisine.
The dinner begins with a curated assortment of appetisers including chilled Changji razor clams with garlic and red chili oil, poached salted goose, mashed broad beans with pickled mustard greens, and Indian aster with dried bean curd enhanced with black truffle, presenting a harmonious balance of briny seafood, delicate meats, and fresh spring vegetables.
Diners may then select from two nourishing soups: a fish maw and yellow croaker soup with spring greens, prized for its silky texture and marine sweetness, or a double-boiled Muscovy duck soup with stone olive and pearl meat, slow simmered for restorative richness.
A creative fried course follows with crispy Bombay duck mini rice burger, offering a playful interpretation of traditional flavours that originated from the Spring Banquet Menu which debuted from 4th February – 4th March, 2026 to celebrate the commencement of Spring Season.
The seafood course presents steamed grey mullet with pickled mustard tuber, reflecting Ningbo’s celebrated preserved vegetable traditions, or premium dried South African abalone braised in golden chicken broth (priced at HK$780 from a la carte menu), a luxurious delicacy prepared through meticulous slow simmering.
A comforting stir-fried main dish of braised pork knuckle with bamboo shoots and cabbage heart anchors the meal, accompanied by a seasonal vegetable course and a choice of signature staples such as chef’s homemade pork bun or handmade noodles with minced meat sauce. To conclude, guests may choose between Ningbo-style sesame glutinous rice dumplings or housemade yogurt, providing a satisfying finish to the dining experience.
For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to 5573-0202.
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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 + 2023 + 2024 + 2025 – One MICHELIN Star
Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong
#54 on 51-100 Extended List – Asia’s 50 Best Restaurants 2023
《2026年3月11日，香港》於2026年4月14日及15日，佳民集團旗下的米芝蓮一星餐廳 Louise將與曼谷麗思卡爾頓酒店的 Duet by David Toutain攜手舉辦兩場聯乘晚宴。繼2025年9月下旬於曼谷成功舉辦首場聯乘晚宴後，兩餐廳的烹飪團隊將再次聚首，為香港帶來兩個充滿靈感的迷人法式美食之夜。 晚宴餐單把Louise以食材為本、追求精緻的理念，與Duet by David Toutain重視自然、強調藝術性的烹飪風格相互結合，於風土與創意之間展開一場烹飪對話。
曼谷 DUET BY DAVID TOUTAIN
主廚 David Toutain 師承名廚 Alain Passard、Pierre Gagnaire、Bernard Pacaud和 Marc Veyrat，以其對現代法式料理的獨到見解而享譽國際。他精進技藝，及後於巴黎開設了同名的米芝蓮二星餐廳。2025年1月，他將其烹飪理念拓展至泰國，在曼谷麗思卡爾頓酒店開設了Duet by David Toutain，將他標誌性的「食物與自然的二元性」探索成為餐廳的核心。曼谷餐廳由主廚 Valentin Fouache 掌舵，擁有豐富烹飪經驗的他曾在法國多間米芝蓮二星餐廳任職，包括Le Chèvre d’Or、Le Chantecler、Le Meurin 和Alexandre，以及最近在曼谷開設的Blue by Alain Ducasse。兩位主廚將攜手打造精緻、以食材為本的餐單，透過創新精選食材，展現法式高級餐飲的魅力。
LOUISE X DUET BY DAVID TOUTAIN 聯乘餐單
4月14日及15日晚上，Louise 與 Duet by David Toutain 將呈獻獨一無二的合作餐單。從帝王蟹配魚子醬和雲呢拿的細膩海洋風味，到冷杉芽與布列塔尼龍脷魚的濃郁香氣，每一道菜都展現了兩位主廚致力以食材為本的創新。
La Terrace by Louise為米芝蓮一星餐廳Louise之全新附屬餐飲概念，由主廚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。
LOUISE獎項及榮譽
Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong
Harper’s Bazaar Hong Kong – Bazaar Elite Taste 2026 – 最佳早午餐
Travel & Leisure Asia 2025 – 香港最佳餐廳
Prestige Hong Kong – 40 Under 40 Award – 主廚Loïc Portalier
Tatler Best 2025 – Tatler Best 推薦餐廳
A Foodie World – 最佳法國餐廳
南華早報百大餐廳2025
Harper’s Bazaar Hong Kong – Bazaar Elite Taste 2025 – Young Rising Star – 主廚Loïc Portalier
Harper’s Bazaar Hong Kong – Bazaar Elite Taste 2025 – 香港30最佳餐廳
[11th March, 2026 – Hong Kong] One MICHELIN-starred Louise by Chef Loic Portalier is proud to welcome MICHELIN-recommended Duet by David Toutain from The Ritz-Carlton, Bangkok for an exclusive collaboration dinner on 14 and 15 April 2026, for two nights only. Marking their second joint event following a celebrated debut in Bangkok in late September 2025. this special engagement reunites two like-minded culinary teams for two evenings of inspired French gastronomy in the heart of Hong Kong. Bringing together the refined, produce-led philosophy of Louise with the artistic, nature-driven cuisine of Duet by David Toutain, the collaboration promises a dialogue between terroirs and creative sensibilities.
Duet by David Toutain & Chef Valentin Fouache
INTRODUCING DUET BY DAVID TOUTAIN, BANGKOK
Chef David Toutain is internationally celebrated for his visionary approach to modern French cuisine. Having refined his craft alongside culinary greats such as Alain Passard, Pierre Gagnaire, Bernard Pacaud, and Marc Veyrat, he went on to open his eponymous two-MICHELIN-starred restaurant in Paris. In January 2025, he expanded his culinary philosophy to Thailand with the opening of Duet by David Toutain at The Ritz-Carlton, Bangkok, where his signature exploration of the “duality of food and nature” takes center stage.
Leading the Bangkok kitchen is Chef de Cuisine Valentin Fouache, whose distinguished background includes several two-MICHELIN-starred restaurants across France, including Le Chèvre d’Or, Le Chantecler, Le Meurin, and Alexandre, and most recently, Blue by Alain Ducasse in Bangkok. Together, the two chefs craft refined, produce-driven menus that showcase French fine-dining through innovation and exceptional ingredients.
LOUISE X DUET BY DAVID TOUTAIN: THE COLLABORATION MENU
For this exclusive engagement at Louise, guests will experience a specially curated tasting menu. From delicate marine notes in King Crab with caviar and vanilla to the aromatic depth of fir buds paired with Brittany Dover sole, each course showcases the chefs’ mutual commitment to ingredient-driven creativity:
LOUISE x DUET BY DAVID TOUTAIN COLLABORATION MENU
HK$1980 + 10% service charge per guest
Grignotages
Beetroot Meringue | Horseradish Cream | Haddock
Warm “Welsh” Waffle | Mimolette | Beer
Sea Urchin Tart | Brown Butter | Green Apple
King Crab | Caviar | Celery | Vanilla
Green Asparagus | Smoked Eel | Kumquat
Brittany Dover Sole | Fir Buds | Sugar Peas | Vin Jaune
Louise, nestled within a two-storied heritage house at PMQ, has long championed heartfelt French cuisine shaped by seasonality and conviviality. Under the leadership of Executive Chef Loïc Portalier and Head Pastry Chef Eve Minialai, the restaurant continues to evolve while honouring its roots, offering refined yet warm hospitality in an intimate, residential setting.
This second collaboration with Duet by David Toutain deepens a growing culinary exchange between Hong Kong and Bangkok, reaffirming a shared dedication to contemporary French expression. Seats are extremely limited for this two-night-only experience. Reservations can be made online or by calling +852 2866 0300 or email to reservations@louise.hk .
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ABOUT LOUISE AND LA TERRACE BY LOUISE
Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 with his three-MICHELIN starred Singapore restaurant Odette. Acclaimed architect André Fu 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 – 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 – One MICHELIN Star
50 Best Discovery – Louise
RESTAURANT INFORMATION – LOUISE + LA TERRACE BY LOUISE
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong
「盛宴三月」的壓軸聯乘饗宴將由珀翠餐廳及位於中東伊斯蘭藝術博物館的米芝蓮一星餐廳IDAM by Alain Ducasse攜手打造，並由行政總廚兼米芝蓮一星名廚Fabrice Rosso親自演繹。3月26日至28日，兩間餐廳將呈獻一場重新定義高級餐飲界限的饗宴，完美融合高級料理與IDAM對時令食材的極致追求和精湛工藝的飲食哲學，為港島香格里拉為期一個月的「盛宴三月」畫上圓滿的句號。
<<27th February 2026 – Hong Kong>> Island Shangri-La Hong Kong unveils Gourmet March, a month-long programme of exclusive dining collaborations running throughout March 2026. Bringing together internationally acclaimed chefs and the hotel’s award-winning restaurants, the curated series celebrates the intersection of global culinary perspectives, craftsmanship, and cultural dialogue.
Throughout the month, Island Shangri-La’s signature venues, including Restaurant Petrus, Lobster Bar & Grill, Ming Pavilion, Lobby Lounge, and Island Gourmet, will host a roster of distinguished guest chefs, each presenting limited-time menus that highlight their individual philosophies while engaging in creative exchange with the hotel’s culinary teams.
This March, Island Shangri-La transforms into a gallery of gastronomy. Envisioning the dining table as a canvas and ingredients as the colors, this programme unites the world’s most revered culinary artisans. Each collaboration serves as an exhibition of craft, transcending borders to celebrate the pursuit of perfection – a month-long symphony where heritage meets innovation.
DAVID ZILBER AT PETRUS: FERMENTATION MEETS FRENCH FINE DINING
5-7 March | Restaurant Petrus | Dinner Only
Gourmet March opens at one MICHELIN-starred Restaurant Petrus with a thought-provoking collaboration between Executive Chef Uwe Opocensky and acclaimed fermenter and food scientist David Zilber. Known for shaping contemporary fermentation practices during his tenure as Director of the Fermentation Lab at Noma, Zilber brings a bold, globally informed perspective that intertwines seamlessly with Petrus’ refined French foundation.
The experience begins with a trio of expressive amuse-bouches, including Chef Uwe’s “1000 Years / Truffle / Onion” and Walnut, Mushroom and Foie Gras creations, alongside Zilber’s Grasshopper Gilda accented with sweet and sour Chinese white olives. Fermentation takes centre stage in dishes such as Poacai Salad dressed with Sichuan peppercorn oil, chilli crisp and Infinity brine vinaigrette, followed by Napa Cabbage Shu Mai layered with yellow chicken, truffle paste, shrimp tartare and mushroom consommé. The menu deepens with Zilber’s Braised Abalone enriched by koji oil, jajang pork and fermented black beans, before moving into line-caught Turbot prepared with delicate Sichuan nuances. For the main course, guests may choose between Guangdong-style dry-aged Duck with blood orange or Wagyu and Pork Belly donabe finished with truffle jus. The meal concludes with a playful interplay of sweet and savoury through Moldy Cannoli filled with tonka bean kombucha ricotta and Chef Uwe’s nostalgic Charcoal Pineapple Bun paired with caramel butter ice cream.
The menu is offered in six- and eight-course formats priced at HK$2,988 and HK$3,488 respectively, plus 10% service charge with additional wine pairing options at HK$1,380 for 3 glasses and HK$1,980 for 5 glasses.
19-22 March | Restaurant Petrus, Lobby Lounge, Island Gourmet
From 19 to 22 March, Valrhona C3 World Final winner Yusuke Aoki leads a multi-venue pastry showcase that highlights the harmony between Japanese discipline and classical French technique. At Restaurant Petrus from 19 to 21 March, Chef Aoki presents a refined plated dessert in the form of a Vacherin featuring shio-koji sautéed pineapple, crisp meringue and kome-koji lime sorbet, demonstrating his nuanced use of fermentation to create balance and vibrancy in pastry.
At the Lobby Lounge, a Valrhona collaboration afternoon tea available from 19 March to 2 April brings together a collection of meticulously crafted sweets and savouries. Guests may indulge in the Hoji Tea Jivara Paris-Brest layered with hoji tea ganache and hazelnut cream, the Yuzu Sesame Opalys Mousse combining sesame praline with bright yuzu crémeux, the floral Fleure de Matcha infused with Japanese citrus marmalade, and a Mango Sansho Tartlet accented with delicately spiced sansho pepper. These are complemented by savoury bites including Roasted Chicken Sandwich with pesto mayonnaise, Smoked Salmon Tartine with cream cheese and spring flowers, and a Green Pea Éclair topped with caviar. The afternoon tea is priced at HK$988 for two persons plus 10% service charge.
At Island Gourmet, also from 19 March to 2 April, guests may purchase Chef Aoki’s exclusive Fleure de Matcha cake, composed of matcha, Bahibe caramel crémeux, croustillant matcha and citrus marmalade, available as a whole cake at HK$528 or by the slice at HK$60.
For the full menus featuring Yusuke Aoki’s creations, please click HERE.
BORN & BRED X LOBSTER BAR & GRILL
22-23 March | Lobster Bar & Grill | Dinner Only
During the week of Asia’s 50 Best Restaurants Ceremony in Hong Kong, Lobster Bar & Grill hosts a two-night dinner collaboration with Seoul’s cult favourite Born & Bred, ranked No. 51 on Asia’s 50 Best Restaurants 2025 on 22 + 23 March. Founded by Jung Sang Won and presented for this collaboration by Chef Cary Docherty alongside guest chef Min Kyung Hwan, the nine-course dinner (HK$1,998 + 10% per guest) spotlights premium Hanwoo beef alongside Lobster Bar & Grill’s signature seafood-driven grill offerings, with a particular emphasis on lobster – a fun expression of the surf-and-turf.
The experience begins with Cornish Crab on Toast served on bone marrow brioche and Beef Tartare crowned with Kristal Caviar, followed by White Kimchi Scallops accented with pear, daikon, lime and perilla. The menu then progresses into indulgent surf-and-turf compositions such as Hanwoo Striploin paired with Boston Lobster Claw and red and green chilli kosho, as well as Chuck Flap Tail accompanied by spiny lobster medallion and citrus Chun-Ri Jang sauce. In its extended format, the collaboration further showcases a Surf & Turf Charcuterie selection reinterpreting beef and seafood classics, Tenderloin enriched with Galbi-tang sauce and morels, and a decadent Philly Cheesesteak Thermidor featuring shaved Hanwoo ribeye and poached lobster, dressed with English mustard cheez-whiz sauce. The evening concludes with comforting yet elevated dishes such as Hanwoo bone broth Moolah Noodles and Spotted Dick served with steamed goji, Hanwoo kidney fat, and Boricha crème anglaise.
For the full Lobster Bar & Grill x Born & Bred menu, please click HERE.
A.WONG X MING PAVILION
23-24 March | Ming Pavilion | Dinner Only
From 23 to 24 March, Ming Pavilion presents an eight-course collaborative dinner (HK$1,980 + 10% per guest) uniting Executive Chef Jack Lam Yeung with London’s two MICHELIN-starred A. Wong, the first Chinese restaurant outside of Asia to receive two Michelin stars and also ranked #18 on UK’s National Restaurant Awards. Led by Chef Andrew Wong, A. Wong is internationally recognised for its nuanced exploration of regional Chinese cuisines, inspired by China’s vast geography and culinary history. The collaboration offers a thoughtful exchange between Ming Pavilion’s elegant Hokkien foundations and A. Wong’s research-driven approach to Chinese gastronomy, resulting in a menu rooted in heritage, technique, and narrative.
Gourmet March concludes with a special collaboration between Petrus and IDAM by Alain Ducasse, the one MICHELIN-starred restaurant located at Doha’s Museum of Islamic Art. Led by Executive Chef Fabrice Rosso, the partnership brings together haute cuisine and IDAM’S philosophy of preservation, seasonality, and refined craftsmanship across a series of dinners from 26 to 28 March. Celebrated for its ingredient-led philosophy and refined execution, IDAM’s culinary identity adds a distinctive closing chapter to Island Shangri-La’s month-long celebration of global gastronomy.
Offered in six- and eight-course formats priced at HK$2,288 + 10% and HK$2,988 + 10% respectively, the menu reflects a refined dialogue between haute cuisine and subtle Middle Eastern influences. Guests begin with an elegant trio of amuse-bouches comprising hamachi shiso soya, foie gras with truffle, and crispy chicken skin layered with cucumber gravlax, tuna ham and caviar. The progression continues with lightly marinated Carabineros shrimp paired with elderflower, avocado and coral caviar, followed by white asparagus complemented by blood orange and delicate floral notes. Wild turbot served with walnut and pine vinaigrette and, in the extended menu, blue lobster with vin jaune precede a choice between Olive Wagyu beef or milk-fed lamb accompanied by peas and mint jus. The finale unfolds through Vanilla Delight, Strawberries with French tart chocolate, and a chocolate soufflé tartelette, bringing the month-long celebration to an elegant and indulgent close. Optional wine and non-alcoholic pairings are available.
For the full Petrus x IDAM by Alain Ducasse menu, please click HERE.
Gourmet March promises an exciting March 2026 showcasing the best of culinary with art in Island Shangri-La Hong Kong. For more updates, stay tuned on the hotel and restaurant’s social media platforms.
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ABOUT ISLAND SHANGRI-LA HONG KONG
Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city.
ABOUT SHANGRI-LA GROUP
Shangri-La Group is one of the world’s premier developers, owners and managers of hotel and investment properties which comprises office buildings, commercial real estate and serviced apartments/residences. The Group’s other principal activities include hotel management services as well as property development for sale. It currently owns and/or manages over 100 hotels globally in more than 75 destinations under the Shangri-La, Shangri-La Signatures, Kerry, JEN by Shangri-La and Traders brands. Prominently positioned in Asia, the Group has a substantial pipeline of upcoming hotel and mixed-use development projects in Australia, Japan, the Chinese Mainland, and Turkey. For more information, please visit https://www.shangri-la.com/group/.
A total of 15 one-off dining collaborations including 4 x 50 Best Signature Sessions unfold across Hong Kong in March 2026 as the city hosts Asia’s 50 Best Restaurants for the first time
<<25th February 2026 – Hong Kong>> The Forks & Spoons is proud to announce a city-wide series of a total of 15 collaborative dining events taking place across Hong Kong in March 2026, celebrating Asia’s 50 Best Restaurants as the prestigious awards are hosted in the city for the first time. Recognised as Asia’s most influential culinary awards platform, Asia’s 50 Best Restaurants is a global benchmark celebrating the chefs and restaurants shaping the future of gastronomy. In 2026, the awards bring leading culinary voices from across Asia and beyond to Hong Kong as the city hosts the programme for the first time.
During awards week, The Forks & Spoons’ portfolio of acclaimed restaurants – including Andō, Estro, Leela Hong Kong, Roganic Hong Kong, Lobster Bar & Grill, Ming Pavilion, Ho Lee Fook, Yong Fu Hong Kong, Yong Fu Shanghai, Moo-Lah by Born & Bred, Grand Majestic Sichuan and Louise – will host a dynamic calendar of one-off collaborations, showcasing cross-cultural exchange, culinary storytelling, and world-class techniques.
MARCH EVENT HIGHLIGHTS – OFFICIAL 50 BEST SIGNATURE SESSIONS
Estro x Eatanic Garden (South Korea) x Baan Tepa (Thailand) x Labyrinth (Singapore) x BORN (Singapore) x Crony (Japan) x Dej Kewkacha (Thailand) 22 March | Dinner | Estro | HK$3,888 + 10% per guest for 7 course menu
Estro hosts a landmark collaboration during Asia’s 50 Best Restaurants week, uniting an exceptional line-up of acclaimed chefs and restaurants from across Asia for a single evening. Led by Chef Antimo Maria Merone, Estro’s modern Italian cuisine provides the foundation for a cross-cultural exchange with dear friends of the industry spanning Seoul, Bangkok, Singapore, and Tokyo.
From Seoul, one MICHELIN-starred Eatanic Garden joins following its acclaimed debut at No. 25 on Asia’s 50 Best Restaurants 2025 list and recipient of the Highest New Entry Award, bringing Chef Son Jong-won’s nature-inspired approach to contemporary Korean cuisine. Bangkok’s Two MICHELIN-starred Baan Tepa, ranked No. 44 on Asia’s 50 Best Restaurants 2025 and led by Asia’s Best Female Chef 2025 Tam Chudaree Debhakam, contributes its modern Thai philosophy rooted in sustainability, local biodiversity, and farm-driven cooking.
Singapore is represented by one MICHELIN-starred Labyrinth, ranked No. 37 on Asia’s 50 Best Restaurants, where Chef Han Liguang reimagines local heritage through contemporary “New Singaporean” cuisine, alongside one MICHELIN-starred Born, the personal fine-dining restaurant by Chef Zor Tan, previously ranked No. 25 on Asia’s 50 Best Restaurants and featured on 50 Best Discovery, blending French, Sichuan, and Singaporean influences. From Tokyo, two MICHELIN-starred Crony (currently ranked No. 30 on Asia’s 50 Best Restaurants) brings its refined French-Japanese cuisine with Nordic sensibilities under Chef Michihiro Haruta, joined by acclaimed sommelier Kazutaka Ozawa, named Asia’s Best Sommelier 2025. Completing the evening is Thai pastry chef Dej Kewkacha of Gaggan at Louis Vuitton in Bangkok, winner of Asia’s Best Pastry Chef Award 2025, whose innovative desserts fuse French, Japanese, and Thai techniques.
22 & 23 March | Dinner | Roganic Hong Kong | HK$1,880 + 10% per guest for 8 course collaborative menu
One MICHELIN-starred Roganic Hong Kong, founded by Chef Simon Rogan and featured on 50 Best Discovery, is known for its produce-driven philosophy and commitment to seasonality and sustainability. During Asia’s 50 Best Restaurants week, Roganic welcomes NAAR by Chef Prateek Sadhu, the 20-seat destination restaurant nestled in the foothills of the Himalayas and newly ranked No. 66 on Asia’s 50 Best Restaurants 2025. Celebrated for its soulful interpretation of Indian cuisine, NAAR draws deeply from its surrounding landscape, working closely with local farmers and foragers to showcase regional produce through refined technique. The collaboration brings together two ingredient-led kitchens for a menu that reflects a thoughtful exchange grounded in provenance and progressive gastronomy.
Louise (Hong Kong) x Odette (Singapore) x Villa Aida (Japan)
22 & 23 March | Dinner | Louise | HK$2,288 + 10% per guest for 8 course collaborative menu
Founded by JIA Group, Chef Julien Royer and led by Chef Loic Portalier, Louise’s modern French cuisine provides the foundation for an exchange with Three MICHELIN-starred Odette, Royer’s flagship restaurant in Singapore’s National Gallery, which ranked No. 7 on Asia’s 50 Best Restaurants 2025 and was named Best Restaurant in Singapore the same year, following its former No. 1 positions in 2019 and 2020. Known for its artful balance of French technique and Asian ingredients, Odette is celebrated for its refined elegance and timeless approach to fine dining. Completing the trio is Villa Aida from Wakayama, Japan, a destination restaurant recognised on Asia’s 50 Best Restaurants list for its pioneering “agro-gastronomy” philosophy, where Chef Kanji Kobayashi builds menus around produce grown in his own gardens.
Andō (Hong Kong) x Logy (Taiwan) x Florilège (Japan) x Ta Vie (Hong Kong) x Le Du (Thailand)
23 March |Dinner | Andō | HK$3,880 + 10% per guest for 7 course menu
Andō, known for its narrative-driven Spanish-Japanese cuisine under Chef Agustin Balbi, hosts one of the most anticipated collaborations of the week, bringing together a line-up of leading restaurants from across Asia. Joining from Taipei is Two MICHELIN-starred Logy, ranked No. 26 on Asia’s 50 Best Restaurants 2025, where Chef Ryogo Tahara presents contemporary Asian cuisine shaped by Japanese and Taiwanese influences and a deep connection to local Taiwanese ingredients. Tokyo’s Two MICHELIN-starred Florilège, ranked No. 17 on Asia’s 50 Best Restaurants 2025, brings its progressive French-Japanese approach defined by sustainability, open-kitchen theatre, and vegetable-forward cooking. From Hong Kong, Three MICHELIN-starred Ta Vie, also #64 on the 51-100 List of Asia’s 50 Best Restaurants 2025, adds its pure and seasonal expression of Japanese-French cuisine led by Chef Hideaki Sato. Completing the collaboration is Bangkok’s One MICHELIN-starred Le Du, ranked No. 20 on Asia’s 50 Best Restaurants 2025, where Chef Thitid “Ton” Tassanakajohn reinterprets cherished family recipes into refined Thai fine dining. Together, the chefs create a singular menu that celebrates the diversity of contemporary Asian gastronomy.
Yong Fu Hong Kong x Yong Fu Shanghai (China) x Selection by Du (China) x Jade Dragon (Macau)
23 & 24 March | Dinner Only | Yong Fu Hong Kong | HK$3,880 + 10% per guest for 8 course collaborative menu
One MICHELIN-starred and One DIAMOND recognised Yong Fu Hong Kong hosts a multi-city collaboration, celebrating the diversity and depth of Chinese regional cuisine. Joining the Hong Kong restaurant is flagship One MICHELIN-starred and Three DIAMOND recognised Yong Fu North Bund, acclaimed for its elegant expression of Ningbo cuisine, particularly its pristine seafood and time-honoured Zhejiang dishes. Also participating is One MICHELIN-starred and Three DIAMOND recognised Selection by Du, the flagship fine-dining restaurant of the Amazing Chinese Cuisine group in Shanghai, founded by renowned Shanghai-based chef and restaurateur Du Jianqing, whose modern interpretation of Chaoshan cuisine blends tradition with global influences.
Completing the collaboration is Three MICHELIN-starred and Three DIAMOND recognised Jade Dragon from Macau, featured on 50 Best Discovery and led by Executive Chef Kelvin Au Yeung, celebrated for its sophisticated Cantonese cuisine. Together, the restaurants and chefs with a total of 10 DIAMONDS recognised by Black Pearl Restaurants Guide present a two-night dining experience that highlights the evolving narrative of Chinese fine dining across Greater China.
Leela (Hong Kong) x Restaurant Au Jardin (Penang) x Dragons’Den (Hong Kong) x Keng Eng Kee (Singapore)
22 March | Lunch | Leela | HK$988 + 10% per guest for 12 course collaborative menu
Leela, the contemporary Indian restaurant led by Chef Manav Tuli, presents a special collaboration lunch that explores a creative mash-up of Indian and Cantonese influences, reflecting the diverse culinary backgrounds of the participating chefs. Joining from Penang, one MICHELIN-starred Restaurant Au Jardin makes its debut collaboration following its first appearance on Asia’s 50 Best Restaurants 2025 list at No. 100, known for Chef Su Kim Hock’s thoughtful integration of French technique with Malaysian ingredients and a strong focus on local produce.
MICHELIN recommended Dragon’s Den offers a forward-looking take on Cantonese cuisine inspired by Hong Kong’s golden era of dining, reviving dishes rooted in tradition and “wok hei.” Completing the line-up is Singapore’s iconic Keng Eng Kee Seafood by Chef Wayne Liew with front of house by Paul Liew , a multi-generational zi char institution celebrated for its deeply nostalgic flavours.
23 & 24 March | Dinner | Leela | HK$1,188 + 10% per guest for 8-course collaborative menu
Leela welcomes Bangkok’s Sōma, a progressive dining destination featured on 50 Best Discovery, MICHELIN Guide and recognised for its bold, modern approach to Thai flavours. Led by Chef Manav Tuli, Leela’s modern interpretation of Indian cuisine sets the stage for a dynamic exchange with Sōma’s collaborative kitchen, helmed by Chef Chalee Kader alongside Chef Num Weerawat Triyasanawat of Samuay & Sons and Head Chef Pak Yamoo. Together, the chefs explore the intersections of Indian and Southeast Asian influences, presenting a vibrant menu defined by spice, balance, and contemporary expression.
Grand Majestic Sichuan (Hong Kong) x Peach Blossoms (Singapore) x Summer Pavilion (Singapore)
22 & 23 March | Dinner | Grand Majestic Sichuan | HK$1,280 + 10% per guest for 10 course collaborative menu
Grand Majestic Sichuan by Chef Theign Phan, known for its bold and contemporary interpretation of Sichuan cuisine, hosts a three-way collaboration with Singapore restaurants celebrating the breadth and evolution of Chinese gastronomy. Joining the six-hands event is Peach Blossoms from Singapore, which made its debut on Asia’s 50 Best Restaurants 2024 extended list at No. 74, led by Chef Edward Chong and recognised for its refined contemporary Chinese cuisine influenced by Southeast Asian flavours.
Also participating is one MICHELIN-starred Summer Pavilion by Chef Cheung Siu Kong, ranked No. 95 on Asia’s 50 Best Restaurants 2025 extended list, celebrated for its elegant Cantonese repertoire presented in a modern Chinese garden setting at Ritz-Carlton Millennia Singapore. Together, the chefs present a collaborative menu that contrasts regional styles and techniques, offering a sophisticated yet expressive exploration of Chinese cuisine across borders.
23 & 24 March | Dinner | Ho Lee Fook | HK$888 + 10% per guest for 8 course collaborative menu
Ho Lee Fook, led by Cheffe ArChan Chan and recognised for its modern expression of Cantonese cuisine, teams up with Bangkok’s I-Sang for a lively and casual collaboration centred on a Cantonese and Korean barbecue feast packed with flavours. Helmed by Chef Steve Lee, iSang presents a distinctive culinary perspective that fuses Korean roots with Thai seasonal produce, working closely with local ingredients such as Chiang Rai rice and regional seafood. The collaboration brings together two expressive kitchens for a high-energy dining experience.
All Korea Night After Party at MooLah by Born & Bred
25 March | By Invitation Only | Moo-Lah by Born & Bred
To close out the week, Moo-Lah by Born & Bred will host an invitation-only ALL KOREA NIGHT AFTER PARTY at Moo-Lah, the team’s first international outpost in Hong Kong, where premium Hanwoo beef takes centre stage in a contemporary Korean-style diner setting.
With a total of 12 Korean restaurants involved including Hong Kong’s Hansikgoo, Mingles, Onjium, Solbam, Bium, Mosu Hong Kong, Restaurant Allen, Soigne, Restaurant San, Piotto, the ALL KOREA NIGHT AFTERPARTY extends the spirit of Asia’s 50 Best Restaurants celebration week in Hong Kong beyond the dining room, the invitation-only event brings together chefs, industry leaders, and friends for a relaxed and spirited finale celebrating Korean nightlife & dining culture, hospitality, and community over Korean Soju, Soju cocktails and snacks by all the restaurants.
Island Shangri-La Presents “Gourmet March”, a Celebration of Food & Art
Island Shangri-La Hong Kong presents “Gourmet March”, a curated programme of exclusive collaborations across its acclaimed dining venues, spotlighting international culinary talent to celebrate the month of March.
The programme begins from 5 to 7 March with one MICHELIN-starred Petrus welcoming independent chef and fermentation specialist David Zilber, who served as Director of the Fermentation Lab at Noma and is widely recognised for shaping contemporary fermentation practices in modern cuisine.
From 19 to 22 March, guest Chef Yusuke Aoki, former pastry chef of Four Seasons Tokyo Otemachi, presents a series of pastry-led collaborations across Petrus, Lobby Lounge, and Island Gourmet, showcasing his refined approach that blends Japanese precision with classical pastry techniques.
On 22 and 23 March, Lobster Bar & Grill hosts a two-night dinner collaboration with the very popular Born & Bred from South Korea. Led by Chef Cary Docherty, the restaurant partners with Born & Bred, founded by Jung Sang Won and ranked No. 51 on Asia’s 50 Best Restaurants 2025, renowned for its focus on premium Hanwoo beef. Guest chef Min Kyung Hwan joins the collaboration, with the teams presenting a nine-course dinner priced at HK$1,998 + 10% per guest, blending Western grill traditions with contemporary Korean flavours with a focus on Lobster and Korea’s much prized Born & Bred Hanwoo Beef.
From 23 and 24 March, Ming Pavilion presents an eight-course collaborative dinner priced at HK$1,380 + 10% or HK$1,980 + 10% per guest, bringing together the restaurant’s elegant Hokkien cuisine under Executive Chef Jack Lam Yeung with Two MICHELIN-starred A. Wong from London. Led by Chef Andrew Wong and featured on 50 Best Discovery, A. Wong is internationally recognised for its sophisticated exploration of regional Chinese cuisine inspired by China’s extensive culinary history and geographical borders, resulting in a refined exchange rooted in technique and cultural storytelling.
The month concludes from 26 to 28 March with a special collaboration between Petrus and One MICHELIN-starred IDAM Restaurant by Alain Ducasse from Doha, led by Chef Fabrice Rosso, bringing together French haute cuisine and Middle Eastern influences to close Island Shangri-La’s Gourmet Month.
For more details, please visit Island Shangri-La Hong Kong’s website and social platforms to celebrate a gastronomical celebration in Hong Kong this March.
<<ENDS>>
About The Forks & Spoons
The Forks & Spoons is a Hong Kong-based consultancy that provides bold contemporary solutions to all things F&B. The Forks & Spoons delivers a highly tailored and market-savvy approach to branding, digital marketing, and public relations, with a pioneering edge that always ensures it is one step ahead of the game. In addition to its strong local presence, The Forks & Spoons maintains a regional network of top-tier clients in Macau, Phuket and Shanghai. For further enquiries, feel free to shoot us an email at wassup@theforksandspoons.com.
