With Christmas just around the corner, Hong Kong’s dining scene is already gearing up for a marathon of indulgence. Festive menus are landing faster than a sleigh on turbo, but it’s not all turkey and trimmings—seasonal menus and cocktails are here to ensure the pre-holiday cheer starts early.
Elsewhere, we’ve got an exclusive first glimpse of Marmo Bistro, Rosewood Hong Kong’s new foray into French finesse, and rounded up the city’s top spots for steak, because sometimes only a slab of perfectly seared beef will do. Read on for more reasons to loosen your belt.
See also: Arcane marks 10 years in Hong Kong, Castellana auctions HK$1.2 million white truffle, and more
Heading to the DarkSide
Blood and Sand cocktail at DarkSide
DarkSide’s Brown Derby cocktail
DarkSide is shaking up its cocktail program with a new menu inspired by the golden age of mixology. Launching on December 9, the menu nods to the glamour of the 1920s and 1930s with eight reimagined classics. Standouts include the Blood and Sand, a tribute to Rudolf Valentino’s silent film, blending DarkSide’s blended whiskey, Mancino Rosso vermouth, and a bright citrus medley, while the Brown Derby channels Hollywood’s glitzy past with Michter’s bourbon, Matusalem 15 rum, and a touch of honey and maple. For those with a taste for the exotic, the Mai Tai features a tropical rum mix with a hint of absinthe, while the Champs Elysees offers a sophisticated French twist with cognac and armagnac.
Behind the bar, newly appointed director of bars Bob Louison leads the charge. Known for his expertise honed across regions—from London to Saint Barthélemy—Louison brings an international flair to Rosewood’s eleven outlets. At DarkSide, his team, including assistant bar manager Toby Lo, has crafted a menu that merges tradition with innovation. Highlights like the Scofflaw cocktail, a rye whiskey blend born in 1920s Paris, and the herbaceous Hanky Panky, a creation of Savoy bartender Ada Coleman, offer a playful yet refined exploration of Prohibition-era creativity.
LMO Freshly Baked launches Savoury & Sweet Edition at Basehall
LMO Freshly Baked by Richard Ekkebus has unveiled its first-ever Savoury & Sweet Edition at Basehall, offering Central a tempting array of grab-and-go options. The savoury line-up includes a range of gourmet pies, including the Thai chicken green curry pie, which adds a punchy Asian twist to the British classic, and the indulgent grain-fed O’Connor beef bourguignon pie. Fresh salads like crunchy vegetable salad with roasted pumpkin seed dressing and spicy tomato and compressed watermelon salad add a lighter option for lunch breaks. Combo sets, priced from HK$80 to HK$138, allow diners to mix and match pies, salads and beverages for a quick yet satisfying meal.
Sweet treats are just as tempting, thanks to executive pastry chef Carles Codina’s signature creations. Highlights include the chocolate brookie, vanilla and sea salt financier and pistachio cookie, alongside the ever-popular Basque burnt cheesecake, available in three sizes starting at HK$68. The Savoury & Sweet Edition operates from Monday to Saturday, 11am to 8pm.
LMO Freshly Baked Savoury & Sweet EditionAddress: Shop 10-11, Basehall, LG/F, Jardine House, Landmark, 1 Connaught Place, Central, Hong Kong
The uni one for me
Wa-En Kappo’s winter menu
Limited-edition uni ice cream
Led by executive chef Masaki Nishioka, Wa-En Kappo’s winter menu showcases premium Japanese ingredients with traditional Kappo techniques. Available now, highlights include the shiso-wrapped Matsuba crab tempura and the yuan-styled grilled lobster, marinated in a fruity teriyaki sauce and coated with house-made lobster miso. For meat lovers, the Kagoshima wagyu beef tenderloin is paired with crispy mashed potato tempura and shaved black truffle. Tasting menus start at HK$1,480 for eight courses, with the option to expand to nine or ten courses.
Wa-En Kappo has also launched a limited-edition uni ice cream, priced at HK$380 per scoop. This luxurious dessert combines the creamy richness of premium fresh uni with Japanese milk for a balance of savoury and sweet. Diners are guided through a three-step tasting ritual: begin with the ice cream in its pure form, layer it with aromatic shiso flowers for added complexity, and finish with fresh uni and caviar for a decadent finale.
Wa-En KappoAddress: 29/F Connaught Marina, 48 Connaught Road West, Sheung Wan, Hong Kong
Winter omakase
Crab dish at Kanesaka Hong Kong
Kanesaka’s sea urchin dish for winter
Kanesaka Hong Kong, helmed by chef Seiji Taniguchi, has unveiled a winter omakase menu that showcases the season’s finest offerings. Priced at HK$2,380 or HK$2,980 per person, the menu showcases dishes such as seiko-gani, a prized female snow crab served with its paste, eggs and meat elegantly arranged in the shell, enhanced by Tosazu vinegar and caviar. Another standout is tara shirako, cod milt delicately prepared and seared, paired with bekkou-an sauce and grilled leeks for a rich, velvety bite. Sushi highlights include gizzard shad and kuruma ebi, presented with Edomae precision, while the meal concludes with a warming tuna and spring onion soup.
Terrible Baby’s Hibiscus Sour mocktail
Try Passion is Red at Terrible Baby
Terrible Baby, the terrace bar at Eaton HK, marks World AIDS Day with a special cocktail menu supporting AIDS Concern’s Red Festival. Available throughout December, the menu features two striking drinks priced at HK$120 each, with HK$20 from every cocktail donated to the cause. The Passion is Red blends Matusalem 15-Year Rum, Orléans bitters, grapefruit, and passion fruit, balancing sweetness and zest in every sip. For a non-alcoholic option, the Hibiscus Sour combines hibiscus water, citrus, mint, and cordial for a refreshing, vibrant choice. This initiative raises awareness for HIV/AIDS while inviting patrons to toast to compassion and solidarity.
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