於「亞洲50最佳餐廳」頒獎週期間，The Forks & Spoons備受讚譽的餐廳客戶 — 包括 Estro、Leela Hong Kong、Roganic Hong Kong、龍蝦吧餐廳、Andō、茗悅、口利福、甬府香港、甬府上海、Moo-Lah by Born & Bred、Grand Majestic Sichuan及Louise — 將舉辦一系列精彩的客席主廚餐飲活動，展現跨文化交流、美食故事和世界級的烹飪技藝。
三月活動亮點–50 Best Signature Sessions「50 Best名菜饗宴」系列
Estro x Eatanic Garden (南韓) x Baan Tepa (泰國) x Labyrinth (新加坡) x BORN (新加坡) x Crony (日本) x Dej Kewkacha (泰國)
3月22日 | 晚餐 | Estro | 七道菜餐單 – 每位HK$3,888 + 10%
在「亞洲50最佳餐廳」週期間，Estro 將匯聚來自亞洲的多位名廚和餐廳，聯手打造一場令人畢生難忘的美食盛宴。於主廚Antimo Maria Merone的帶領下，Estro的現代意大利菜餚為與首爾、曼谷、新加坡和東京的餐飲業界摯友進行跨文化交流奠定了基礎。
3月22日及23日 | 晚餐 | Roganic Hong Kong | 八道菜餐單 – 每位HK$1,880+10%
米芝蓮一星餐廳Roganic Hong Kong由英國名廚Simon Rogan創立，憑藉其以時令食材為本及永續理念的堅持而聞名，並躋身於《50 Best Discovery》榜單。在「亞洲50最佳餐廳」週期間，Roganic將迎來由主廚Prateek Sadhu掌勺、於2025年「亞洲50最佳餐廳」排名第66位的NAAR。NAAR坐落於喜馬拉雅山麓，僅設有20個座位。NAAR以其對印度菜餚的深情詮釋而聞名，其菜餚深深植根於週邊地區，與當地農民和採摘者緊密合作，以精湛的烹飪技藝展現當地食材的魅力。於是次聯乘餐飲活動，兩間以食材為本的餐廳將共同悉心打造餐單。餐單根植於食材的來源，並融合具前瞻性及創新力的美食理念。
甬府香港 x 甬府上海 (中國) x 菁禧薈北外灘· Selection by Du (中國) x 譽瓏軒 (澳門)
3月23日及24日 | 晚餐 | 甬府香港 | 八道菜餐單 – 每位$3,880+ 10%
榮獲米芝蓮一星及黑珍珠一鑽殊榮的甬府香港將攜手多城高級食府，共同慶祝中國地方菜系的多元與深厚底蘊。與甬府香港一同亮相的有其位於北外灘的旗艦店甬府上海，餐廳榮獲米芝蓮一星及黑珍珠三鑽殊榮，以其精緻優雅的寧波菜而聞名，尤其以鮮美的海鮮和歷史悠久的浙江菜餚著稱。同樣榮獲米芝蓮一星及黑珍珠三鑽殊榮的上海菁禧薈北外灘‧SELECTION BY DU亦加入聯乘美食陣容，餐廳為新派潮州菜品牌「菁禧薈」的旗艦高級餐廳，由上海知名餐飲企業家兼總廚杜建青先生創立。他以現代手法展現了其對現代潮汕菜的精妙詮釋——既尊重傳統，又巧妙融合國際烹飪技藝和食材。
此外，來自澳門的米芝蓮三星及三鑽餐廳譽瓏軒亦攜手打造聯乘餐單。餐廳由行政總廚歐陽文彥師傅掌勺，以其精緻的粵菜而聞名，曾榮登《50 Best Discovery》榜單。是次合作匯聚多間餐廳及主廚，共同呈現為期兩晚的《黑珍珠餐廳指南》十顆鑽石的用餐體驗，展現大中華區精緻餐飲的演變歷程。
Leela x Restaurant Au Jardin (檳城) x 九龍飯館 (香港) x 瓊榮記 (新加坡)
3月22日 | 午餐 | Leela | 十二道菜餐單 – 每位HK$988+10%
由主廚Manav Tuli掌舵的現代印度餐廳Leela將推出一場別開生面的聯乘午餐，探索印度和粵菜風味的創意融合，展現多位主廚多元化的烹飪背景。來自檳城的米芝蓮一星餐廳Restaurant Au Jardin繼於2025年榮登「亞洲50最佳餐廳」榜單第100位後，首次攜手其他主廚呈獻聯乘饗宴。主廚史金福 (Su Kim Hock) 將法式烹飪技法巧妙地融入馬來西亞食材，並專注於使用本地農產品而聞名。
A total of 6 MICHELIN stars, 10 Black Pearl diamonds and a cross-regional celebration of Chinese fine dining focusing on ChaoShan, Ning Bo and Cantonese Cuisines
<<24th February 2026 – Hong Kong>> As Hong Kong prepares to welcome the global culinary community for the Asia’s 50 Best Restaurants Awards, One MICHELIN-starred and One DIAMOND-recognised Yong Fu Hong Kong presents an exclusive, two-night multi-restaurant collaboration priced at HK$3,880 + 10% per guest. Taking place on 23 and 24 March, this dinner-only event brings together
Yong Fu Hong Kong, Shanghai’s legendary Yong Fu Shanghai and Selection by Du and Macau’s legendary Jade Dragon for a rare culinary exchange that celebrates the depth and diversity of Chinese regional cuisine.
Together, the participating restaurants collectively hold six Michelin stars and ten diamonds in the Black Pearl Restaurant Guide, marking the collaboration as one of the most prestigious Chinese fine-dining events to take place in Hong Kong during the Asia’s 50 Best week. Hosted exclusively at Yong Fu Hong Kong in Wan Chai, the experience is limited to 50 guests per evening, offering an intimate setting in which four distinct culinary philosophies converge into a single, meticulously curated menu.
A CROSS-REGIONAL DIALOGUE OF CHINESE CUISINE
Joining Yong Fu Hong Kong is One MICHELIN-starred & Three Black Pearl Diamond recognised Yong Fu Shanghai, featured on 50 Best Discovery and celebrated for its refined expression of Ningbo cuisine, particularly its pristine seafood and elegant Zhejiang flavours. Also participating is One MICHELIN-starred & Three Black Pearl Diamond-recognised Selection by Du, the flagship fine-dining concept of Amazing Chinese Cuisine, founded by Shanghai-based chef Du Jianqing, whose modern interpretation of Chaoshan cuisine redefines tradition through precision and depth. Yong Fu Shanghai and Selection by Du are also the only two restaurants in Shanghai recognised with Three DIAMONDS on Black Pearl Restaurant Guide.
Completing the collaboration is Three MICHELIN-starred and Three Black Pearl Diamond-recognised Jade Dragon from City of Dreams Macau, also featured on 50 Best Discovery, led by Director of Culinary Kelvin Au Yeung, whose mastery of Cantonese cuisine has earned Jade Dragon the status of being the only Cantonese restaurant awarded with both Michelin three stars and Black Pearl three diamonds in Greater China.
Across two evenings, the chefs present a unified tasting menu that reflects the evolution of Chinese fine dining today, rooted in regional identity, elevated through technique, and expressed with contemporary elegance.
COLLABORATIVE MENU HIGHLIGHTS
The multi-course menu is designed as a collective effort, with each course curated by one or more participating restaurants. Among the menu’s standout dishes is Jade Dragon’s Braised Wagyu Beef Cheek with Port Wine Sauce and Spring Onion Pancake, a luxurious expression of Cantonese culinary craftmanship, where slow-braised wagyu achieves melting tenderness, balanced by the gentle sweetness of port wine and the aromatic savouriness of freshly griddled spring onion pancakes. From Selection by Du, the Chaoshan-style Braised Fish Maw exemplifies the region’s reverence for ingredient purity. Using only whole, thick, naturally dried fish maw, the kitchen follows a meticulous soaking process spanning at least five days, before slow-braising it in a richly layered broth of aged chicken, pork ribs, dried flounder, dried scallops and dried shrimp. The result is a glossy, translucent delicacy with a velvety mouthfeel and a nourishing, collagen-rich depth unique to Chaoshan cuisine. Completing the experience is Yong Fu’s signature Ningbo Glutinous Rice Dumplings, featuring a delicate glutinous rice exterior encasing a fragrant sesame and lard filling – a classic expression of Ningbo’s understated elegance.
Yong Fu Hong Kong x Yong Fu Shanghai x Selection by Du x Jade Dragon
HK$3,880 + 10% per guest
Starters
Chaozhou Chilled Fish with Rice · Sliced Whelk with Celery · Fried Smoked Prawn Dumpling with Runny Egg Yolk · Raw-Marinated Botan Shrimp · Smoked Stone Frog Legs · Crispy Roll with Caviar
Curated by Selection by all four restaurants
Soup
Seafood Consommé with Scottish Razor Clams
Curated by all four restaurants
Fish Maw
Chaozhou-Style Braised Annam Fish Maw
Curated by Selection by Du
Scallop
Wok-Seared Scallops with Local Fermented Soybean Paste
Curated by Yong Fu Hong Kong & Yong Fu Shanghai
Fish
Stir-Fried Wild-Caught Tiger Garoupa Fillet with Spring Chives,
Baby Mustard Cabbage and Preserved Olive
Curated by Jade Dragon
Meat
Braised Wagyu Beef Cheek with Port Wine Sauce and Spring Onion Pancake
Curated by Jade Dragon
Vegetable
Spring Bamboo Shoots with Heart of Cabbage in Pork Broth
Curated by Yong Fu Hong Kong & Yong Fu Shanghai
Main
Crispy Suckling Pig Roll with Glutinous Rice, Iberico Ham and Mushroom
Curated by Jade Dragon
Dessert
Ningbo Glutinous Rice Balls in Sweet Soup
Curated by Yong Fu Hong Kong & Yong Fu Shanghai
For reservations or bookings for this special event, please contact Yong Fu Hong Kong directly, or reserve directly via whatsapp at +852-5573-0202.
<<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 + 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
Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong
#16 – OAD 2024 Top Asia Restaurants
Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025 + 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
ABOUT JADE DRAGON, CITY OF DREAMS MACAU
Jade Dragon is a multi-award-winning Cantonese culinary masterpiece located at City of Dreams Macau, and is the only Cantonese restaurant awarded with the prestigious Michelin three stars and Black Pearl three diamonds in Greater China. Since opening in 2012, the restaurant’s ever-growing collection of accolades includes:
MICHELIN Guide Hong Kong & Macau three stars (2019-2025), two stars (2016-2018) and one star (2014-2015)
Black Pearl Restaurant Guide three diamonds (2020-2025)
Forbes Travel Guide Five-Star rating (2014-2025)
Trip.com Gourmet’s Black Diamond award (2026), Diamond award (2024-2025), Black Diamond award (2021-2023) and only three-star restaurant in Macau (2020)
Tatler Asia’s Tatler Best 100 Restaurants (2024-2025)
Tatler Best Hong Kong and Macau’s Restaurant of the Year (Macau) and Best 20 Restaurants in Macau (2025)
World Culinary Awards’ Asia’s Best Hotel Restaurant and Macao’s Best Hotel Restaurant (2025)
La Liste’s Top 1,000 World’s Best Restaurants (2025)
Travel + Leisure Southeast Asia’s Macau Tastemakers List (2024-2025)
Three stars in Golden Phoenix Tree China Restaurant Guide (2024-2025)
TARGET ELITE SELECT Awards’ Cantonese Restaurant of the Year (2024)and Chinese Restaurant of the Year (2025)
South China Morning Post’s 100 Top Tables (2014-2025) and its Best Private Room special award (2019)
Harper’s BAZAAR HK’s BAZAAR Taste EliteMacao (2025-2026)and Restaurant of the Year (2026)
Tatler Dining Guide’s Top 20 Macau Restaurants List (2024)
Asia’s 50 Best Restaurants (2017-2019) (with the additional distinction of the only Macau restaurant featured in 2018)
Wine Spectator’s Best of Award of Excellence (2014-2025)
Jade Dragon showcases exquisite Cantonese specialties and innovative modern presentations by a multi-award-winning culinary team led by Director of Culinary Kelvin Au Yeung. Its unique menu offers the best in quality ingredients from around the world. Adding a healthy dimension, the restaurant offers an exclusive range of Chinese herbal soups, not only to satisfy your appetite but also to cultivate your health and well-being. The restaurant features a spectacular designer décor, and delights guests with delectable Chinese delicacies and superlative personalized services which set the benchmark for fine dining in Macau.
Jade Dragon’s elegant interior design is another attraction of the restaurant, providing a perfect ambience for guests to experience the culinary delights. Jade Dragon is divided into five zones and each of them is designed and decorated corresponding to different seasons and color tones. Delicacies are served in an elegant ambience, and a professional open kitchen can be found in the main dining area. Jade Dragon warmly welcomes guests to visit City of Dreams Macau for an unforgettable dining experience with their friends and families.
ABOUT CHEF KELVIN AU YEUNG – DIRECTOR OF CULINARY, JADE DRAGON With his encyclopaedic knowledge of Cantonese cuisine and mastery of Chinese cooking techniques, Chef Kelvin Au Yeung is the gastronomic driving force behind the multi-award-winning culinary masterpiece Jade Dragon at City of Dreams Macau. Jade Dragon currently stands as the only Cantonese restaurant awarded with the prestigious Michelin three stars and Black Pearl three diamonds in Greater China.
A Hong Kong native with over 30 years of experience in top Chinese restaurant kitchens, Chef Au Yeung has been a member of the team at Jade Dragon since it opened in July 2012, rising through the ranks of senior sous chef, chef de cuisine and executive chef before being appointed as Director of Culinary in November 2021.
Before joining Jade Dragon, Chef Au Yeung held senior sous chef positions at acclaimed traditional Cantonese restaurants Treasure Palace and Lung Heen (both at City of Dreams, Macau), while his impressive CV also includes key roles at Island Tang and Eryi Tower Southern China Provinces Food, both in Hong Kong. However, it is at the acclaimed Jade Dragon that Chef Au Yeung has really made his
name as one of the top chefs in the region, showcasing his exquisite take on traditional Cantonese delicacies with innovative modern presentations. Backed by the restaurant’s multi-award-winning culinary team, Chef Au Yeung has created a unique menu that uses only the finest ingredients from around the world.
During Chef Au Yeung’s tenure at Jade Dragon, the restaurant has garnered a succession of major international and regional accolades and recognition. These include the prestigious Michelin three-star award, the Forbes Travel Guide five-star award, three diamonds in the Black Pearl Restaurant Guide, the Black Diamond award from Trip.com Gourmet, a place on the South China Morning Post’s 100 Top Tables, and also Tatler Best Hong Kong and Macau’s Restaurant of the Year (Macau) and Best 20 Restaurants in Macau.
Drawing inspiration from centuries of Chinese culinary excellence, Chef Au Yeung is dedicated to producing authentic flavors while promoting good health and well-being, as showcased by the extensive variety of delectable and healthy creations on the menus at Jade Dragon.
ABOUT SELECTION BY DU, SHANGHAI
Selection by Du is the flagship fine-dining restaurant founded by Chef–Restaurateur Du Jianqing, a native of Puning in China’s Chaoshan region and the creative force behind the modern Chaoshan dining movement in Shanghai. Conceived as a personal culinary expression, the restaurant is inspired by the idea of a refined Chinese home banquet, combining seasonal cooking, premium sourcing, and precise technique within a contemporary fine dining context.
Located on the 56th floor of the North Bund Raffles City West Tower, Selection by Du offers sweeping panoramic views of the Huangpu River and the Shanghai skyline. The restaurant draws upon Chaoshan culinary philosophy of emphasizing clarity of flavor, balance, and nourishment, while engaging thoughtfully with global influences.
Chef Du Jianqing’s restaurants have received sustained recognition from the world’s leading dining authorities, including MICHELIN Guide Shanghai and the Black Pearl Restaurant Guide, with longstanding MICHELIN star and Three Diamond distinctions. Building on this foundation, Selection by Du represents the most personal and elevated expression of Chef Du’s culinary vision.
ABOUT YONG FU SHANGHAI
Yong Fu North Bund officially opened in September 2022 and has since been awarded one Michelin star and three diamonds in the Black Pearl Restaurant Guide for three consecutive years. Since the site selection was confirmed in 2020, the design and construction of Yong Fu North Bund took nearly two years to refine and complete. The restaurant has seven private dining rooms, offering stunning views of the Huangpu River, with a direct sightline to the iconic Lujiazui skyline and panoramic vistas of both banks of the river.
Yong Fu North Bund externalizes its deep culinary foundation by applying the creative philosophy of modern cuisine, skillfully employing top-tier kitchen tools, and crafting dishes infused with Ningbo flavors, presented in a style aligned with international standards.
“The longer we dedicate ourselves to developing local flavors, the deeper our understanding of Ningbo culture becomes. To me, true innovation is about keeping pace with the times, but only after thoroughly understanding tradition.”
RESTAURANT CONTACT – YONG FU HONG KONG
Address: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong
於3月23日及24日晚上，香港甬府、上海甬府 (Yong Fu North Bund)、菁禧薈北外灘(SELECTION BY DU) 及粵饌傳奇澳門新濠天地譽瓏軒 (Jade Dragon) 將共同呈現一場矚目的美食交流，展現中國地方菜系的深厚底蘊與多元魅力。四間餐廳共擁有六顆米芝蓮星和十顆黑珍珠鑽石榮譽，成為「亞洲50最佳餐廳」週期間香港最負盛名的中式高級餐飲盛事之一。此次聯袂美食盛宴將於位於灣仔的香港甬府舉辦，每晚僅限50位客人，打造私密的用餐環境，讓四間風格迥異的餐廳匯聚一堂，共同呈現一份精心設計的餐單。
一場跨越地域的中國美食對話
與由劉震師傅帶領香港甬府一同亮相的，還有榮獲米芝蓮一星及黑珍珠三鑽殊榮由徐昆磊師傅帶領的上海甬府。上海甬府曾榮登《50 Best Discovery》榜單，以其精緻的寧波菜而聞名，尤其以鮮美的海鮮和優雅的浙江風味著稱。此外，榮獲米芝蓮一星及黑珍珠三鑽殊榮由陳少雄師傅帶領的菁禧薈北外灘亦相繼登場。菁禧薈北外灘為新派潮州菜品牌「菁禧薈」的旗艦高級餐廳，由上海知名餐飲企業家兼主廚杜建青先生創立。他以現代手法詮釋潮汕菜，以精準的技藝和深邃的內涵重新定義傳統。上海甬府和菁禧薈北外灘也是上海僅有的兩間榮獲《黑珍珠美食指南》三鑽殊榮的餐廳。
聯袂美食盛宴的亮點之一是榮獲米芝蓮三星、黑珍珠三鑽，並入選「50 Best Discovery」榜單的澳門新濠天地譽瓏軒餐廳。廚藝總監歐陽文彥技藝精湛，對粵菜的精妙掌控，使譽瓏軒成為大中華區唯一同時榮獲米芝蓮三星及黑珍珠三鑽榮譽的粵菜食府。
譽瓏軒在歐陽師傅的帶領下曾榮獲多個國際及地區性的知名獎項，當中包括《米芝蓮》最高三星殊榮、《福布斯旅遊指南》最高五星評級、《黑珍珠餐廳指南》最高三鑽殊榮、《攜程美食林》黑鑽級別、躋身《南華早報》之100 Top Tables，以及《Tatler Best 香港及澳門》澳門年度餐廳及澳門20大最佳餐廳。
菁禧薈 · SELECTION BY DU 為新派潮州菜品牌「菁禧薈」的旗艦高級餐廳，由上海知名餐飲企業家兼主廚杜建青先生創立。杜建青是潮汕普寧人，而菁禧薈是他個人烹飪理念的體現，展現了他對現代潮汕菜的精妙詮釋 — 既尊重傳統，又巧妙融合國際烹飪技藝和食材。菜式靈感源自中式家宴，並融合了潮汕菜的精緻口味和美學理念。從食材甄選到烹飪技法，每個細節都經過精心考量，力求展現溫暖、平衡與慷慨的意境；餐廳以尊重本味、健康的烹飪手法，原創出一系列膾炙人口的菜品。餐廳位於北外灘來福士西塔五十六層，賓客可於兩百七十米高空，盡覽浦江兩岸壯麗景觀。 經過十年不斷發展與完善，菁禧薈始終保持着黑珍珠三鑽、米芝蓮一星的榮譽及水準。品牌旗艦店菁禧薈· SELECTION BY DU體現了杜師傅最個性化及最高水準的烹飪理念。
<<Hong Kong | February 23rd, 2026>> — On April 9, 2026, Asia’s culinary scene will gather for an inaugural event on the global stage. Chinese Restaurant Awards’ Rising Star Chef Award recipients from Asia and Canada – featuring Jayson Tang of Hong Kong’s Man Ho Chinese Restaurant, Anderson Lee of Montreal’s Oncle Lee & Oncle Lee Kǎo, and Steven Che of Vancouver’s upcoming Haisan restaurant – will come together at Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong.
Curated under the Chinese Restaurant Awards’ New Wave Discovery Series, the evening brings these chefs to a single kitchen to celebrate contemporary Chinese cuisine through talent, heritage, and creative cooking.
“New Wave Discovery is about recognising chefs who are not only technically accomplished, but culturally influential,” explains Rae KunG, CEO of Chinese Restaurant Awards. “By bringing Rising Star Chef awardees from Asia and Canada together in Hong Kong, we are creating a platform where heritage meets movement. We want to show how Chinese cuisine continues to evolve globally through dialogue and a new generation of chefs shaping what comes next.”
Founded in Canada in 2008, the Chinese Restaurant Awards is the world’s longest-running awards organization devoted exclusively to Chinese cuisine. For over a decade, the Awards has documented excellence across regions, identified emerging culinary talent, and built an international platform that reflects the depth, diversity, and ongoing evolution of Chinese gastronomy.
Supported by Lee Kum Kee Sauce, China Eastern Airlines, Eatfish.ca and GoCanada.com, this intimate, one-night-only event marks the Chinese Restaurant Awards’ first official live showcase in Asia, following its expansion into the region last year with the Elite 15 ASIA and chef awards programs. The dinner represents a significant step in the Awards’ Asia strategy – transforming recognition into real-world engagement through destination-based culinary experiences.
Across a collaborative multi-course menu, each chef will present signature dishes while sharing the stories of their roots – from Hong Kong and Macau to Vancouver and Montreal’s evolving Chinese traditions. Personal heritage will be combined with premium Hong Kong ingredients, Lee Kum Kee signature sauces and condiments and iconic Canadian seafood, resulting in a beautiful menu that reflects both place and perspective. The evening offers diners a rare front-row seat to the next generation of Chinese culinary leadership.
PARTICIPATING CHEFS
Chef Jayson Tang
Executive Chinese Chef, Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong
Rising Star Chef Awardee 2025 – ASIA
Born and raised in Hong Kong, Jayson Tang’s culinary journey began in his parents’ dai pai dong, where his immersion in local dining culture ignited a lifelong devotion to Cantonese cuisine. A graduate of the Chinese Culinary Institute, he refined his craft under leading masters including Paul Lau of two-Michelin-starred Tin Lung Heen. At just 29, Tang became the youngest executive Chinese chef of a five-star hotel in Hong Kong. Today, he leads Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong—ranked No.13 on the Elite 15 ASIA 2025 by Chinese Restaurant Awards—where his cooking reinterprets Cantonese classics with restraint and precision, honouring tradition while shaping its contemporary future.
Chef Andersen Lee
Oncle Lee & Oncle Lee Kǎo, Montreal, Canada
Rising Star Chef Awardee 2025 – CANADA
A defining new voice in Canadian Chinese cuisine, Andersen Lee brings a distinctly Montreal perspective shaped by global fine-dining experience. Trained initially in French gastronomy, Lee is a recipient of the 50 Best BBVA Scholarship, with stages at Odette (Singapore), Core by Clare Smyth (London), and Quintonil (Mexico City). A pivotal experience at Mister Jiu’s in San Francisco redirected his focus toward Chinese cuisine as personal and cultural expression. At Oncle Lee and Oncle Lee Kǎo, his cooking is unapologetically individual—layered, confident, and rooted in identity rather than fusion.
Chef Steven Che
Haisan (Opening in June), Vancouver, Canada
Rising Star Chef Awardee 2024 – CANADA
Macau-born and Vancouver-based, Steven Che is known for his narrative-driven approach to cooking, shaped by early training at three-Michelin-starred Maaemo in Oslo. While currently recognised for his sourdough pizza concepts, Che’s fine-dining work explores memory and heritage through reimagined Chinese dishes, ranging from Dungeness crab congee to sourdough scallion pancakes. His cuisine reflects a belief that food is storytelling, positioning him as one of Canada’s compelling new voices in contemporary Chinese cooking.
Together, the three chefs will create a menu that embodies the spirit of the New Wave Discovery Series – a platform dedicated to identifying chefs whose work highlights where Chinese cuisine is heading next.
Event Details
Date: April 9th, 2026 (Thursday)
Venue: Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong (Level 3, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Hong Kong)
Time: 6:30pm reception | 7:15pm DINING commences
Reservations
HKD 2088 +10% service charge per person
Early bird – HKD 1888 +10% service charge per person – Book before February 28th –
Bookings must be for a minimum of two seats.
This is a privatized event. Reservations are available via Man Ho Chinese Restaurant’s WhatsApp: +852 6840 1309.
<<ENDS>>
ABOUT CHINESE RESTAURANT AWARDS
Founded in 2008 in Canada, the Chinese Restaurant Awards is the world’s longest-running restaurant awards devoted to Chinese cuisine. Established to heighten public appreciation of Chinese dining and foster cross-cultural exchange, the Awards is guided by a team of culinary and marketing professionals united by a deep passion for Chinese gastronomy. Over the years, it has built a legacy of influential events and collaborations that showcase the diversity, creativity, and excellence of Chinese restaurants. In 2025, the Awards embarks on a pivotal new chapter, expanding beyond Canada to celebrate exceptional restaurants and culinary talent across Asia, defining a new era as an emerging global voice in Chinese gastronomy.
Chinese Restaurants Awards 2026 New Wave Discovery – April 9 Rising Star Chef Awardees Night is generously supported by Lee Kum Kee Sauce, China Eastern Airlines, eatFish.ca, Pacific Urchin Harvesters Association, Pacific Sea Cucumber Association, and GoCanada.com.
[Hong Kong, 12th February 2026] This February, MICHELIN-recommended Magistracy Dining Room by Chef Alyn Williams turns its focus to one of Britain’s most storied ingredients with the launch of TheMagistracy Beef Supper, a three-course evening menu celebrating the character and tradition of British beef. Available on Mondays and Tuesdays from now until the end of March, the experience brings together classic British cooking, carefully sourced produce and the grandeur of the former Central Magistracy.
At the heart of the menu is British beef, prized for its balance of flavour, texture and integrity. Raised predominantly on grass and nurtured through slower, more traditional farming practices, British cattle develop a natural richness that reflects both landscape and season. The result is beef with a distinct sense of place – full-bodied, expressive and ideally suited to time-honoured techniques such as slow cooking, careful grilling and patient resting.
The supper begins with a selection of small plates designed for sharing, including house-made sourdough with whipped Marmite butter, warm Stilton gougères, marinated Gordal olives, and fresh vegetable crudités with a yoghurt dip. Guests then move into starters of clear beef tea consommé with spring vegetables and a Lincolnshire poacher crouton, and Chef Alyn Williams’ family salad – a personal nod to the flavours of his childhood home.
For the main course, British beef takes centre stage in the form of slow-cooked and grilled Cumbrian Galloway striploin, served with British short rib cobbler, tarragon dumplings and Quality Chop House confit potatoes. The evening concludes with a classic lemon posset paired with whipped cream and blackcurrant compote – a clean, elegant finish to a deeply satisfying meal.
To complement the menu, a selection of wines is available by the glass, curated to pair seamlessly with British beef. Guests may begin with English sparkling wines fromChapel Down, Kent (HK$198) or Gusbourne Rosé, Kent (HK$288), both offering freshness and structure to cut through richer flavours. For red wine drinkers, highlights include Château Tour Saint Christophe, Saint-Émilion Grand Cru (HK$230), and Château Pontet-Canet from Pauillac, Bordeaux (HK$588).
Priced at HK$748 + 10% per guest, The Magistracy Beef Supper offers a value-led way to experience British cuisine at its most grounded and expressive; a tribute to heritage, seasonality and the enduring appeal of well-raised beef. Available only on Mondays and Tuesdays from now until 31 March 2026.
Magistracy Dining Room, inspired by timeless London restaurants that brings all the charm and quintessential savoir-faire of these iconic institutions to the heart of Hong Kong, is open for lunch from Thursday through Sunday, with Sunday Roast only being served on one Sunday every month until September. Botanical Garden, a lush space outside the main dining room that is reminiscent of British heritage gardens, is also open from 12pm onwards on Thursday through Sunday, where guests will find respite in the form of the city’s finest gin and tonics.
ABOUT CHEF ALYN WILLIAMS
Executive Chef Alyn Williams brings a wealth of experience garnered from tenures under British culinary icons Marcus Wareing and Gordon Ramsay. Hailing from East London, his culinary ethos centers on fresh, home-grown ingredients and simple yet exceptional dishes. His culinary journey began at a young age, with early apprenticeships under renowned chefs paving the way for the establishment of his successful restaurant at The Westbury Hotel in Mayfair, which was notably awarded one MICHELIN star. At Magistracy Dining Room, Chef Alyn showcases a menu spotlighting seasonal British ingredients. He envisions the restaurant as a blend of fine dining sophistication and casual charm, striving to create a space that combines culinary creativity with a touch of informality, reflecting the dynamic essence of London’s dining scene.
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscious that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.
[HONG KONG, 2nd February, 2026] Grand Majestic Sichuan, the glamorous Alexandra House destination by Black Sheep Restaurants, continues to evolve its bold narrative of fiery cuisine and old-world opulence with a refreshed menu of new dishes and desserts, extension of its now weekly available Majestic Sunday Brunch and the launch of new bar snacks andHappy Hour at The Majestic Garden. Central’s most captivating al fresco hideaway now tempts guests with Sichuan-inspired cocktails and bar snacks from just HK$58 daily, setting the stage for sundowners, after-work gatherings and weekend revelry.
New Dishes at Grand Majestic Sichuan
The refreshed á la carte menu with up to 10 new dishes showcases the fiery breadth of Sichuan cookery: a balance of chilled appetisers, hearty claypots and wok-fried signatures that highlight the region’s numbing spice, layered heat and rich umami.
Chilled Poached Chicken with Numbing Chilli Oil (HK$208)
A classic appetiser of tender poached chicken bathed in Sichuan peppercorn and chilli oil, enriched with garlic and sesame for a refreshing yet fiery start.
Chilled Jellyfish with Chinese Mustard Oil & Fermented Chilli (HK$198)
Jellyfish, cucumber and celery tossed in mustard oil and fermented chilli – delivering a crisp, tangy and spicy bite that awakens the palate.
Crispy Dragon Claw Mushroom with Chinese Tamarillo Sauce (HK$218)
Dragon claw mushrooms, lightly battered and fried to a golden crisp, paired with a tangy tamarillo-based sauce that balances acidity and umami.
Fish and Lamb Pot (HK$498)
A rustic, homely Sichuan favourite featuring freshwater grouper fish and New Zealand lamb ribs simmered together – prized for its layered umami depth and warming, hearty flavours.
Green Peppercorn Clam Pot with Porous Tofu (HK$408)
A vibrant dish highlighting clams and tofu with the bright, citrusy punch of fresh green Sichuan peppercorns.
Braised Beef Slices with Sichuan Dry Spice (HK$388)
Thinly sliced beef steeped in a fragrant blend of roasted dry spices, showcasing the mala numbing-spicy profile for which Sichuan is famous.
Sichuan Cold Noodles (HK$198)
A vegetarian-friendly version of the Chengdu street classic, with chilled noodles in red and green chilli dressing, garlic and vinegar. Optional shredded chicken may be added.
Fragrant Spicy Lobster (HK$1,288)
Inspired by Chengdu’s iconic spicy crab, this dramatic dish wok-tosses whole lobster with a medley of Sichuan aromatics for a fiery showpiece.
A Sweet Finale: New Desserts
Grand Majestic Sichuan also introduces new desserts that reimagine Sichuan street classics with refinement:
Almond Pudding (HK$108)
A reimagined almond milk sweet soup but set and chilled like a pudding, served with jasmine tea peach compote and almond crumble
Tangerine Cake (HK$128)
A sponge cake infused with aged tangerine peel, paired with poached pear and Pu Erh tea cream.
Majestic Garden: Daily Happy Hour from 5-8pm
Guests can unwind daily at The Majestic Garden from 5pm to 8pm with a curated menu of drinks and snacks, all priced at just HK$58 + 10%.The happy hour menu features a trio of bar bites – the Smacked Cucumber with garlic dressing, Bang Bang Chicken with spicy sesame sauce and Crispy Chicken Parcels with house-made spicy and numbing salts. Explore a playful lineup of bold, spice-kissed Happy Hour cocktails:
Pineapple Daiquiri – Havana 3yo, op rum, pineapple, banana, lime
Swizzle Park (non alcoholic) – Cucumber, mint, lime, simple, saline
House Spirits with Mixers
House Beers
Wine lovers can also enjoy Larry Cherubino’s acclaimed ‘Folklore’ Sauvignon Blanc Semillon or Cabernet Sauvignon Merlot from Western Australia — also just HK$58 + 10% a glass.
Majestic Garden: New Bar Snacks
The Majestic Garden, Central’s most captivating al fresco hideaway, now tempts guests with a dedicated menu of Sichuan-inspired bar snacks, perfect for sharing over cocktails:
Chilled Edamame Beans with Sichuan Chilli & Aromatic Salt (HK$108)
A classic drinking snack turned fiery – edamame beans tossed with dried chillies and aromatic numbing salt for a bold, addictive finish.
Smacked Garlic Cucumber with Garlic Dressing (HK$108)
Fresh cucumber lightly “smacked” and dressed with garlic, vinegar and soy for a cooling yet pungent bite that balances spicy cocktails.
Sichuan Peppercorn Baby Bamboo with Spring Onion & Soy (HK$118)
Tender baby bamboo shoots marinated with spring onion, soy and green Sichuan peppercorns, offering a crisp, numbing and refreshing profile.
Crispy Chicken Parcels with Spicy & Numbing Salt (HK$128)
Popcorn-style fried chicken parcels dusted with a Sichuan peppercorn spice blend – hot, numbing and highly snackable.
Sichuan Beef Jerky with Chilli Oil & Sesame Seeds (HK$168)
Thin beef slices marinated in chilli oil, sesame and soy, then dried into a chewy, intensely spiced jerky.
Spicy Baby Squid with Numbing Salt (HK$158)
Baby squid dusted in flour and deep-fried, coated with numbing salt and chillies.
For reservations for lunch, dinner, drinks and weekly Sunday Majestic Brunch at Grand Majestic Sichuan, please visit website at HERE.
Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.
ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscious that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.
[30th January 2026 – Hong Kong] This Valentine’s Day, Louise, the one MICHELIN-starred French restaurant by JIA Group and La Terrace by Louise, invites couples to celebrate love with an elevated dining experience from 13-15 February, complemented by an indulgent new cake and dessert collection launch by Head Pastry Chef Eve Minialai. Alongside a specially curated Valentine’s Day Tasting Menu available exclusively on Valentine’s Day in the upstairs dining room, Louise also unveils a refined selection of celebratory cakes and desserts launching from 23 February onwards, available for both dine-in and takeaway.
Special Valentine’s Day Tasting Menu at Louise (13-15 February)
Available exclusively in the main dining room upstairs
La Terrace by Louise downstairs remains business as usual
The Valentine’s Day Tasting Menu at Louise, priced at HK$2,488 + 10% per guest, is curated by Head Chef Loïc Portalier and designed for an intimate celebration of love. The menu highlights include a mimolette gougère with horseradish and Vin Jaune, followed by bulot (whelk) with curry and lime leaf furikake and a foie gras terrine paired with confit kumquat and gingerbread. Signature courses feature Brittany lobster with morels and sweet pea, Atlantic cod with leek fondue and sorrel, and roasted chicken served with kabu leaves condiments, pumpkin and jus, before concluding with a delicate dessert of raspberries, geranium and grapefruit.
To enhance the evening, each guest will be served a glass of Champagne on arrival, while a rose adds a romantic touch to the table. Couples will also receive a selection of delicate petits fours to take away and enjoy together after dinner, rounding off a memorable Valentine’s celebration at Louise.
Available from 23 February onwards | For dine-in or takeaway
Created for moments of celebration and shared indulgence, Louise’s cake collection (5 types of cakes in total) invites guests to mark the occasion with something sweet. Cakes are available in sizes for four to six persons, priced at HK$488, and come in a selection of elegant flavours ranging from comforting to vibrant, including below:
Vanilla Riz au Lait | Salted Caramel
Exotic Fruits | Coconut
Chocolate Selection | Hazelnut
For a truly romantic centrepiece, the Paris-Brest takes pride of place, offered in both hazelnut and pistachio. Designed for sharing, the pistachioParis-Brest is available at HK$888 (for 4-6 persons) and HK$2,088 (for 10-14 persons), while the hazelnut Paris-Brest is priced at HK$688 for (for 4-6 persons) and HK$1,288 (for 10-14 persons), making it an indulgent finale for an intimate celebration or a grander gathering.
About Head Pastry Chef Eve Minialai
Eve Minialai, Head Pastry Chef at Louise, brings an exceptional French pastry pedigree to the restaurant. Trained in Paris, she has honed her craft at some of the city’s most celebrated kitchens, including the three MICHELIN-starred Alain Ducasse au Plaza Athénée, the innovative ADMO pop-up by Alain Ducasse, Albert Adrià and Romain Meder, Les Ombres by Alain Ducasse, and the two MICHELIN-starred Pavillon Ledoyen. At Louise, Eve combines classical technique with contemporary flavours, creating refined desserts that offer an elegant finale to the dining experience.
<<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 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 INFORMATION – LOUISE + LA TERRACE BY LOUISE
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong
<<28th January 2026 – Hong Kong>> Ming Pavilion at Island Shangri-La Hong Kong marks its second anniversary with a deeply meaningful culinary collaboration, welcoming Singapore’s legendary Hokkien restaurant Beng Hiang for an exclusive six-day lunch and dinner pop-up from 25 February to 2 March. This celebratory collaboration pays tribute to the very roots of Ming Pavilion. Beng Hiang, a benchmark of authentic Hokkien cuisine in Singapore, served as the original inspiration behind the opening of Ming Pavilion two years ago. Returning full circle, the partnership honours shared heritage, culinary philosophy, and a mutual dedication to preserving time-honoured Hokkien flavours.
BENG HIANG – A SINGAPORE HOKKIEN INSTITUTION SINCE 1978
Founded in 1978, Beng Hiang is cherished as one of Singapore’s most authentic Hokkien dining institutions. For over four decades, the family-run restaurant has remained steadfast in preserving traditional recipes, guided by a belief in honest flavours, quality ingredients, and warm, unpretentious hospitality. Beng Hiang has become synonymous with celebratory family gatherings and nostalgic meals that evoke the golden era of Hokkien cuisine.
Renowned for its repertoire of signature dishes, Beng Hiang is especially celebrated for classics such as its deeply flavoured Traditional Hokkien Noodles, braised in a rich house made pork bone and prawn broth; and its iconic Fish Maw Soup filled with chunky fish maw and crab meat, showcasing the depth and craftsmanship of classic Hokkien cooking.
MING PAVILION X BENG HIANG SPECIAL ANNIVERSARY MENU
During the six-day anniversary pop-up, Ming Pavilion and Beng Hiang present a thoughtfully curated collaborative lunch and dinner menu, bringing together Beng Hiang’s time-honoured Hokkien recipes with Ming Pavilion’s refined interpretation of Fujian cuisine. The collaboration spotlights dishes that reflect shared culinary roots, classic techniques, and a deep respect for Hokkien flavours, reimagined through both kitchens’ expertise.
The 6-course set dinner menu opens with an appetiser platter combining specialties from both restaurants, including Beng Hiang’s Deep-Fried Five Spice Bean Curd Pork Roll, Hokkien Braised Pork Belly, Scarlet Prawn Terrine, and Live Sea Whelk Salad with Crispy Taro. This is followed by the comforting Fish Maw and Crab Meat Thick Soup, a hallmark of celebratory Hokkien dining. Collaborative main dishes include Steamed Red Tilefish with Starfruit and Bean Paste, Crispy Pork Rib with Mint, and a richly flavoured Braised Chicken with Sea Cucumber and Pork Tendon in Claypot, culminating in Beng Hiang’s classic Hokkien Noodles and a nostalgic dessert of Peanut Soup with Dough Fritters and Crispy Pumpkin Dumpling.
For lunch, a streamlined 6-course menu highlights key collaborative dishes such as Deep-Fried Five Spice Bean Curd Pork Roll, Live Sea Whelk Salad with Crispy Taro, Fish Maw and Crab Meat Thick Soup, and a choice of Steamed Red Tilefish with Starfruit and Bean Paste, Crispy Pork Rib with Mint or Braised Chicken with Sea Cucumber and Pork Tendon in Claypot, accompanied by Braised White Cabbage with Chinese Vinegar, Beng Hiang’s Hokkien Noodles, and a classic dessert pairing.
Optional Chinese tea pairings are available for both lunch and dinner, curated to complement the richness and depth of Hokkien flavours, with wine pairings also offered during dinner service.
Lunch is priced at HK$488 + 10% per guest, with tea pairing available at HK$688 + 10%. Dinner is priced at HK$988 + 10% per guest, with tea pairing at HK$1,188 + 10% and wine pairing at HK$1,488 + 10%. The collaboration menus are available daily for lunch and dinner from 25 February to 2 March.
BENG HIANG A LA CARTE SPECIALS
In addition to the set collaboration menus, guests may also enjoy a selection of Beng Hiang’s signature a la carte dishes, available throughout the pop-up period. These heritage classics showcase the nostalgia of traditional Hokkien cuisine, allowing diners to tailor their experience beyond the set menus.
Highlights include Beng Hiang’s Deep-Fried Five Spice Bean Curd Pork Roll (HK$138), Hokkien Braised Pork Belly (HK$138), and the celebratory Fish Maw Thick Soup with Crab Meat(HK$228). Hearty specialities such as Braised Chicken with Sea Cucumber and Pork Tendon in Claypot (HK$428) and Beng Hiang’s iconic Hokkien Noodles (HK$328) further anchor the menu, alongside comforting vegetable dishes like Braised White Cabbage with Chinese Vinegar (HK$138). To conclude on a nostalgic note, Peanut Soup with Dough Fritters and Crispy Pumpkin Dumpling is available at HK$78. A la carte dishes are available in limited quantities during the collaboration period and subject to availability.
Experience Hokkien cuisine at Ming Pavilion, an enchanting restaurant nestled within the serene surroundings of Island Shangri-La. Step into a world where centuries-old traditions merge with vibrant flavours, creating an unforgettable dining adventure. Ming Pavilion pays tribute to Hokkien cuisine’s rich, exploration-focused heritage, evoking warmth, authenticity, and a sense of connection. Each dish tells a story, drawing inspiration from Fujian Province’s natural abundance and diverse cultural influences. With humble ingredients, Ming Pavilion beautifully captures a variety of flavours, showcasing the soulful and authentic nature of this treasured culinary tradition. At Ming Pavilion, every plate deepens understanding and fosters lasting connections through exceptional cuisine.
ABOUT BENG HIANG – SINGAPORE
Established in 1978, Beng Hiang is a long-standing Hokkien restaurant in Singapore, celebrated for its commitment to traditional recipes and authentic flavours. Widely recognised for signature dishes such as its iconic “black” Hokkien Mee and Oyster Omelette, the family-run restaurant has become a benchmark for classic Hokkien cuisine, preserving culinary heritage through generations.
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.
《2026年1月27日 — 香港》位於灣仔利東街的 The Baker & The Bottleman 佔地兩層，樓上餐廳及酒館呈獻全新的午市、晚市及全日餐單，標誌著這個深受歡迎的餐飲地標開啟新篇章。餐廳於每個餐飲時段推出了全新菜品，不僅延續了其現代歐式風格，亦繼續為客人提供價格親民且以時令食材入饌的美食。
全面升級的餐單將鞏固The Baker & The Bottleman樓上餐酒館作為社區餐廳的地位。從早到晚，The Baker & The Bottleman以親民的價格，讓客人於溫馨的氛圍盡情享受以精湛的烹飪技藝及時令食材入饌的美食。 預訂座位，請瀏覽網站https://thebakerandthebottleman.hk。
《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。
<<26th January, 2026 – Hong Kong>> Marking Lichun (立春), the first solar term and official commencement of the spring season, One MICHELIN-starred and One DIAMOND recognised Yong Fu Hong Kong unveils its Beginning of Spring Banquet Tasting Menu (立春宴), a limited-time culinary experience that reinterprets classic and traditional Ningbo dishes through a modern gastronomic lens. Available exclusively from 4 February to 4 March, the tasting menu is priced at HK$2,888 + 10% per guest, with a minimum three-day advance order required.
As the first outpost of Shanghai’s original Michelin-starred and three DIAMOND-recognised Yong Fu Shanghai, Yong Fu Hong Kong has long been regarded as the city’s authoritative destination for refined Ningbo cuisine since its opening in November 2019. With this seasonal banquet, Executive Chef Liu Zhen revisits time-honoured Ningbo dishes traditionally served during significant seasonal transitions, and reimagines them using contemporary techniques, elevated presentations, and premium ingredients, while remaining deeply respectful of their culinary roots.
A MODERN EXPRESSION OF NINGBO SPRING FLAVOURS
The Beginning of Spring Banquet Tasting Menu is conceived as a dialogue between past and present. Dishes highlighted as classic Ningbo staples are thoughtfully transformed, preserving their essential flavours while introducing new textures and expressions reflective of Chef Liu’s culinary philosophy.
The menu begins with an elegant array of appetizers, including Ningbo Salted Crab, Five-Spice Beef with Aged Mandarin Peel, and Caviar Tart with Wind-Cured Eel, offering a refined prelude that balances umami, freshness, and depth.
Among the standout main courses are Chef Liu’s modern interpretations of Ningbo classics, such as Braised Rice Cake with Three Delicacies, a modern interpretation of a classic Ning Bo dish Brown Croaker Bone Paste, Monkfish Liver Rice “Burger” wrapped in caul fat, another modern interpretation of a classic Ning Bo dish Goose Liver wrapped with Lard and Three Styles of Croaker in “San Huang” broth – each dish showcasing Ningbo’s longstanding reverence for seafood and fermentation techniques.
The menu continues with Steamed Minced Pork Patty with swimming crab and cuttlefish milt, Stuffed Tofu Puff with Seafood Mapo Tofu, reinterpreted from the classic Ning BoStuffed Tofu Puff with Meat, and Roasted Winter Bamboo Shoots with Pickled Mustard Greens, reinterpreted from the classic Salted Mustard Greens with Roasted Bamboo Shoots, all with reimagining familiar comforts with elevated presentations. A deeply nourishing Chicken Soup with Three Dried Seafood and Tofu Knots and the aromatic and comforting Claypot Braised River Eel Rice further anchor the banquet in Ningbo culinary heritage, before concluding with a new pan-fried Pine Pollen Glutinous Rice Dumplings, a reinterpretation of the classic steamed Ning Bo glutinous rice dumpling, a delicate dessert symbolising seasonal renewal.
The full Beginning of Spring Banquet Tasting Menu is as of below:
BEGINNING OF SPRING BANQUET TASTING MENU
4 February – 4 March, 2026 only
Spring Appetisers Plate
Five-Spice Beef with Aged Mandarin Peel / Caviar Tart with Wind-Cured Eel / Ningbo Salted Crab / Shredded Radish with Jellyfish /Dried Tofu with Malantou (Indian Aster)
Main Courses
Braised Rice Cake with Three Delicacies
(reinterpreted from Brown Croaker Bone Paste)
Ingredients: Brown Croaker Dice, Taro, Green Potherb Mustard, Rice Cake, Baby Potatoes
—
Monkfish Liver Rice Burger Wrapped in Caul Fat
(reinterpreted from Goose Liver wrapped with Lard)
Ingredients: Monkfish Liver, Pork Caul Fat, Steamed Rice Bun
—
Three Styles of Croaker in “San Huang” Broth
Ingredients: Fresh Brown Croaker Maw, Dried Salted Yellow Croaker, Fresh Yellow Croaker Fillet, Pickled Chinese Cabbage, Water Chestnut
—
Steamed Minced Pork Patty with Swimming Crab, Cuttlefish Milt and Roe
(reinterpreted from the classic Ning Bo steamed glutinous rice dumpling)
Designed as a celebratory banquet for the arrival of spring, the Beginning of Spring Banquet Tasting Menu reflects Ningbo’s culinary traditions of renewal, balance, and abundance. Available exclusively from 4 February to 4 March, this limited-time experience is priced at HK$2,888 + 10% per guest, with a minimum three-day advance order required. It is an immersive seasonal journey that highlights Chef Liu Zhen’s mastery in bridging heritage and innovation, offering guests a rare opportunity to experience Ningbo cuisine in its most elevated and contemporary form.
To view the full spring banquet menu, please click HERE or reserve directly via whatsapp at +852-5573-0202.
<<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 + 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
<<22nd January 2026 – Hong Kong>> The Baker & The Bottleman, the two-storey Wan Chai destination, unveils a fully reimagined menu across lunch, all-day dining and dinner at its upstairs restaurant. Marking a new chapter for the neighbourhood favourite, the refreshed offering introduces all-new dishes across every service period, reinforcing the restaurant’s modern European identity while remaining approachable, seasonal and ingredient-led.
Led by Head Chef Jake Bennett and Chris Ma, the revamp brings renewed focus to comfort-driven cooking with thoughtful technique, playful flavours and produce-forward plates, designed to suit everything from relaxed weekday lunches to convivial evening dining.
New Lunch & All-Day Menu, Tailored by Time of Day
The restaurant’s new Lunch and All-Day menus share the same lineup of dishes, with service times adjusted to suit weekdays and weekends.
Weekday Lunch Menu – Served Monday to Friday, 12pm – 2:30pm
All-Day Menu – Served on weekends and public holidays only from 10am – 4:00pm
Starting from 1st February, the all-day menu will be available daily from 1000am – 400pm. Guests can choose from flexible set-style combinations, designed for different appetites:
Light Lunch (HK$168) – One main, one side, one drink
Midday Meal (HK$208) – One main, two sides, one drink
Full Feast (HK$248) – One main, two sides, one drink, one giant cookie
The menu features entirely new dishes such as poached chicken salad with butter lettuce and croutons, smoked salmon benedict on toasted croissant with hollandaise, the signature fish burger with tartare sauce, pickles and cheddar, and pappardelle with nduja chilli ragù and mascarpone. For those seeking something heartier, steak frites is available with a supplement (+HK$48).
Sides include lettuce salad, creamed cabbage with braised short rib, mashed potatoes with chives, fries with vinegar powder, and Brussels sprouts with bacon jam.
Sweet finishes are led by the much-loved giant Triple Valrhona chocolate cookie (HK$66), alongside new additions such as strawberry hojicha puff (+HK$30) and peanut mochi cookie (+HK$30). Drinks include iced coffee, iced tea, and homemade lemonade, all included within set menus.
A Brand-New Dinner Menu, Served Daily
From 6pm onwards, The Baker & The Bottleman presents an entirely new à la carte dinner menu, crafted for sharing and relaxed evening dining. The menu is structured around small plates, big plates and dishes to share, encouraging a convivial, table-led experience for both downstairs and upstairs.
Small plates include Spanish Gordal olives (HK$58), barramundi croquettes (HK$78) with spiced mayo and Red Leicester cheese, chicken liver parfait (HK$118) with focaccia and pickled walnut, beef tartare (HK$118) with bonito dressing and confit egg yolk, and black pudding (HK$128) with poached egg, chilli butter, and mashed potato.
Big plates range from pillowy potato gnocchi (HK$148) with Black Bomber cheddar and kale and the decadent signature fish burger (HK$148) with tartare sauce, pickles and cheddar, to Dingley Dell pork collar cutlet (HK$208) with mustard seed and charcutière sauce and grain-fed rump cap (HK$228) with king oyster mushrooms and housemade mushroom XO sauce.
For sharing, centrepiece dishes include grilled turbot (HK$420) with preserved lemon brown butter, and tomahawk pork chop (HK$550) with green peppercorn sauce.
Desserts continue the comforting British theme with Blackberry Bakewell tart (HK$78) with vanilla custard, sticky toffee pudding (HK$88) with vanilla ice cream, and the signature warm Valrhona triple chocolate cookie (HK$68).
The dinner experience is complemented by a refreshing drinks list featuring all-new cocktails such as When Life Gives You Lemons (HK$28 non-alc / HK$94 alc) with homemade lemonade, Shiso Storm (HK$48 non-alc / HK$98 alc) using homegrown shiso, and Fat Washed Old Fashioned (HK$138), alongside wines by the glass including Chardonnay (HK$100), Vietti Nebbiolo (HK$110) and Wiston Estate Rosé (HK$118), as well as beers from HK$75.
With this complete menu overhaul, The Baker & The Bottleman upstairs restaurant reaffirms its role as a neighbourhood dining room – one that balances technique with warmth, and seasonality with indulgence, from morning through evening with the best value.
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
