In this edition of Hong Kong restaurant news, we’ve got more than a few culinary delights and events to tempt your palate. From fresh menus to collaborative ventures that promise a taste of the extraordinary, it’s time to mark those diaries.
We’ve also curated a guide to the top cafes and coffee spots perfect for when you need to work—or just want an excuse to linger over a flat white. And if you’re more inclined to sip on something stronger, our roundup of the best bar snacks is here to ensure you won’t go hungry between cocktails.
Not to mention, we’ve also launched Tatler Best, the definitive celebration of Asia’s most exceptional hotels, restaurants and bars. It’s our way of honouring the crème de la crème of hospitality across the region. Keep an eye out—Tatler Best is about to make waves.
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New culinary talent
An Academy apprentice
Rosewood Hong Kong is set to host a series of culinary events in collaboration with The Academy by Simon Rogan this September. Under the banner of Rosewood Empowers, the partnership is dedicated to nurturing new talent in the hospitality industry. Highlights include a masterclass led by Simon Rogan’s managing director, Sam Ward on August 28, followed by a fireside chat with Rogan himself on September 2.
The events will culminate in a special six-course dinner at Botanical Kitchen, Rosewood’s newest event space, on September 2 and 3, in which Academy apprentices and students from the International Culinary Institute will showcase dishes like raw beef tartlet with black garlic and coal oil, and pineapple weed set cream with compressed pear. Priced at HK$788 per guest, with optional wine pairings available, this dinner promises to be an engaging experience for discerning diners.
Beyond the collaboration dinner, Academy apprentices will also engage in a cultural day excursion on September 4, including visits to local wet markets and the VTC Pokfulam Complex. This partnership aligns with both Rosewood’s commitment to circular hospitality and The Academy by Simon Rogan’s mission to provide students with hands-on learning opportunities. It’s an enriching opportunity for participants and guests alike, blending education with exceptional dining.
Le nouveau
Pigeon
Gurnard
Louise has unveiled an enticing new culinary chapter under the direction of its newly appointed executive chef Loïc Portalier. The refreshed a la carte menu features dishes that balance tradition and innovation with finesse. New dishes include the caramelised onion tart, a tribute to classic French ingredients, and the Brittany Dover sole which marries sake and seaweed beurre blanc with local bak choy and sweet peas. Another standout is the Mediterranean red sea gurnard, which offers a Southern French twist with its stuffing of grilled octopus and a lighter bouillabaisse.
For those who prefer a more curated experience, the new five-course tasting menu, priced at HK$1,488 per person, showcases the best of Louise’s offerings. Starting with smoked Basque sardines and caramelised onion tart, the menu progresses to the Dover sole, before offering a choice between the Brittany pigeon or the restaurant’s signature roasted Hong Kong chicken, with the latter available for an additional HK$200. The meal concludes with a rich and satisfying Tulakalum dark chocolate dessert.
See also: Get to know Loïc Portalier, the new French chef helming Louise and La Terrace by Louise
This September, Whey and Saffron will collaborate for a two-day culinary showcase in Macau, bringing together the talents of chefs Barry Quek, from Singapore, and Jan Ruangnukulkit, from Thailand. Taking place on September 6 and 7 at Saffron, Banyan Tree Macau’s Thai restaurant, this event promises a unique fusion of Southeast Asian flavours, expertly crafted with premium ingredients from the chefs’ respective homelands. The menu, priced at MOP1,488 per person, will take diners on a journey through a series of thoughtfully prepared courses, each reflecting the chefs’ dedication to their culinary heritage. Reservations can be made by contacting Saffron directly at +853 8883 6061.
The new menu at Cornerstone
Cornerstone, the contemporary bistro by The Arcane Collective, has unveiled a new seasonal menu brimming with Australian-inspired dishes, courtesy of chef Neal Ledesma’s recent culinary adventure down under. The menu showcases fresh starters like blue crab and baby gem salad with avocado, shio kombu and preserved lemon mayonnaise, alongside a bold beef tartare enhanced with fermented chilli and soy yuzu dressing, and summery grilled peach salad paired with smoked stracciatella and tofu walnut pesto.
For the main course, Cornerstone puts a contemporary spin on the Aussie classic chicken parmigiana, now topped with mortadella and mozzarella, and revamps its signature Wagyu steak sandwich with a gochujang mayonnaise. The menu also retains favourites including the grilled Fremantle octopus and sustainably farmed ‘Humpty Doo’ barramundi. And to cap off the meal, the quintessential Australian coconut lamingtons with mango jam and pandan chantilly make for a sweet finale. For an added treat, guests can enjoy a ‘buy one, get one free’ promotion on all Australian wines from Monday to Friday.
Sushi Zinc and Cafe Bau are joining forces for a two-night event on September 12 and 13 at Cafe Bau. The eight-course menu, priced at HK$1,588 per guest, is titled Field to Fork, Sea to Table and comes with an optional wine pairing. This collaborative effort by chefs Zinc Leung of Sushi Zinc and Kasey Chan of Cafe Bau is based on a shared commitment to sustainability and local produce. Expect a menu that artfully blends Japanese culinary precision with the rich flavours of Hong Kong, offering dishes like star-snapper sashimi with crisp fish skin and local soy sauce, and cobia clay pot rice with Yi-O rice, XO sauce and shaved dried abalone. The collaboration culminates in a playful twist on Sushi Zinc’s signature tamagoyaki, featuring corned beef ice cream instead of the traditional vanilla butter and maple syrup. Reservations are recommended and can be made directly through Cafe Bau.
Butterfly vanilla flan
Pastry masterclasses led by Soukdeo
Butterfly Patisserie has launched a new collection of desserts crafted by executive pastry chef Jonathan Soukdeo. Known for his refined technique and innovative approach, Soukdeo introduces an array of indulgent treats this summer. Highlights include the strawberry baked cheesecake, a delicate creation that pairs Brittany cheese with fresh strawberries; hazelnut Paris Brest, a reimagined classic filled with rich hazelnut cream; and vanilla flan, featuring Tahitian vanilla cream in a buttery pastry shell, available in larger sizes for those seeking a more substantial treat.
In addition to these new offerings, Rosewood is also launching a Saturday pastry masterclasses led by Soukdeo, providing a rare opportunity for enthusiasts to learn and create. The sessions, priced at HK$1,988 per student, will focus on classic pastries like Parisian flan and chiffon cake, offering a hands-on experience complete with champagne, snacks and a special gift. Participants will also take home their creation. Classes are scheduled for August 24, September 28 and October 26, and reservations are recommended for this exclusive experience.
Butterfly PatisserieAddress: 2/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
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