This week, on Hong Kong restaurant news, it’s all about collaboration and the dining scene is buzzing with partnerships, including top chefs from Hong Kong and beyond coming together to create unique dining experiences. From sweet treats to events that celebrate culinary heritage, these collaborations promise something special and ultimately, delicious.
In addition, we mark the sixth anniversary of Anthony Bourdain’s death by sharing a curated list of the restaurants he cherished in Hong Kong. Stay tuned for more updates as we dive into these collaborative events and find out how you can partake in them too.
In case you missed it: Feuille and Racines to host one-night-only six-hands dinner, Sabatini launches seasonal lobster and truffle menu, and more
Four years, four friends
In celebration of its 4th anniversary, Tatler Dining’s Restaurant of the Year Andō is hosting a dinner on July 10. Chef Agustin Balbi, alongside three other celebrated JIA Group chefs—Ricardo Chaneton of Mono, Antimo Maria Merone of Estro, and Manav Tuli of Leela—will present a collaborative menu for this one-night-only event. Guests will experience a culinary journey that marries the distinct flavours of Japanese, Italian, Latin American and Indian cuisines, offering a range of dishes that reflect each chef’s heritage and expertise.
The evening’s menu will celebrate the art of family-style dining, beginning with dishes such as the lotus root chaat from Leela, Estro’s tuna with capers and tomato, corn textures with karasumi from Andō and Mono’s exquisite langoustine. The feast continues with shared plates including the home-style pasta mista with crustaceans from Estro, Andō’s kinmedai with roasted peppers and peanut chilli Sauce, lamb saddle by Mono, and Leela’s lobster biryani. Priced at HK$2,020 per guest, this event promises a harmonious blend of humble flavours and elevated styles.
Damian D’Silva of Rempapa in Singapore
Some of the dishes from Rempapa
Ming Pavilion at Island Shangri-La Hong Kong is set to host a collaboration with Rempapa from Singapore from June 26 to 27, celebrating the vibrant essence of Hokkien cuisine. Helmed by chef Damian D’Silva, renowned for his mastery of heritage cuisine, and Ming Pavilion’s head chef Jack Lam Yeung, the event will be a mix of traditional and contemporary flavours. It begins on June 26 with a three-course lunch at HK$588 per guest and a five-course dinner at HK$1,088 per guest. The event continues the next day with the same menu, complemented by an exclusive 45-minute masterclass by D’Silva to learn the history and techniques of a signature Hokkien dish. This is available for a special combined rate of HK$1,188 per person.
Guests can look forward to dishes including a yam and prawn terrine with fried shallots, and crispy pastry shells, the kueh pie tee, filled with jicama, bamboo shoot, pork and prawn stock. Dinner guests will be treated to Fujian yellow noodles with pork belly, shrimp, boiled egg and crunchy beansprouts simmered in a rich pork and prawn broth. Family-style mains such as marinated chicken with toasted coriander and tamarind, and tofu stuffed with braised pork belly and preserved bean paste will also be available.
Ying Jee Club celebrates its 8th anniversary with an exclusive collaboration with the chefs from Michelin-starred Chinese restaurants Man Wah, Pearl Dragon from Macau, and Xin Rong Ji on June 21 and 22.
The six-course menu, priced at HK$2,980 per person, promises exquisite Chinese cuisine crafted by executive chef Wing-keung Wong of Man Wah, executive chef Otto Wong of Pearl Dragon, executive chef Wang Le-ping of Xin Rong Ji, and Ying Jee Club’s director of culinary chef Siu Hin-chi and executive chef Cheung Kin-ming. Menu highlights include Man Wah’s baked cod with homemade chu hou paste, Pearl Dragon’s roasted suckling pig stuffed with Chinese ham and tricolour rice, Xin Rong Ji’s crispy hairtail, and Ying Jee Club’s steamed blue lobster with shark’s fin stuffed winter melon, amongst other dishes.
Chefs CJ Jalandoni of Brut and Jeston Chua of Vivant
Chefs CJ Jalandoni of Brut and Jeston Chua of Vivant are teaming up for a one-night-only Filipino boodle fight dinner on July 10, priced at HK$770 per person. This dining experience, rooted in a tradition enjoyed by Filipino army cadets, features a meal served on banana leaves and eaten with hands that is meant to foster a sense of camaraderie. Perfect for parties of two to eight, the dinner can also be enjoyed with magnums of grower Champagne, including the creamy and decadent J. Lassalle, available by the glass to complement the dishes.
The menu begins with adobo wontons, pork skewers and roasted vegetable rolls accompanied by pickled green papaya. The main dishes feature fish roulade with green mango salad rolls wrapped in shiso leaves and drizzled with shrimp paste vinaigrette, grilled half chicken, and garlic rice with vibrant annatto oil. To end on a sweet note, guests will savour bibingka, a traditional Filipino rice cake with salted duck egg and cheese.
Hong Kong actress Grace Chan
The birthday box of sweet and savoury pastries
Hong Kong actress and host Grace Chan has teamed up with Bow Artisan Cakery and pastry chef Ricky Wong to create a special birthday box of pastries to mark her 33rd birthday. Available for pre-order until June 17 and with collection dates on June 21, 22, and 23, the box features a mix of savoury and sweet treats, all personally curated by Chan.
Highlights include the seared char siu croissant boat with caramelised onions and apple purée, and the banana split croissant boat with chocolate truffle ganache, banana puree, banana slices and whipping cream. Sweet options also feature a rose-infused madeleine, a red velvet cookie with 79% dark chocolate chips, a pistachio cookie with warm pistachio ganache, and assorted colourful meringues.
Freshly baked to order, these treats contain no preservatives and are best enjoyed on the day of collection. Limited supplies are available on a first-come, first-served basis, with pickup locations in Causeway Bay and Kwun Tong. Optional cooler bags can be purchased online for added convenience.
Collection at:Shop G16, G/F, Lee Garden Three, Causeway Bay, Hong KongRoom 904. 9/F, Wing Hing Industrial Building, 14 Hing Yip Street, Kwun Tong, Hong Kong
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