This week brings another round of dining news worth paying attention to, with a string of high-profile chef collaborations set to make their mark. Alongside these pop-up culinary alliances, a limited-time menu and delicious new offerings demand a spot on your radar. Read on for the full rundown.
Also making headlines is the return of Simon Rogan’s Roganic Hong Kong, now housed in its new Lee Garden One location. We took a sneak peek at the reimagined space which pairs a sharing-style menu with a design ethos rooted in sustainability.
In case you missed it: Four Seasons hosts year-long celebration for 20th anniversary, The Ritz-Carlton Hong Kong and Macau collaborate this March, and more
Six years, many collaborations
Rosewood is also celebrating its sixth anniversary with Hong Kong talents from Neighborhood, Bar Leone and Hansik Goo
Rosewood Hong Kong is marking its sixth anniversary with a series of collaborations, bringing top culinary talent to its restaurants for limited-time experiences throughout March.
Highlights include a three-day residency by Saiko Izawa, executive pastry chef of Rosewood São Paulo, at The Butterfly Room and Butterfly Patisserie. Izawa, one of Latin America’s top pastry chefs, is presenting an exclusive afternoon tea selection and a signature sakura blossom cake. This striking creation balances pink guava cream cheese mousse with a guava paste centre, all atop a matcha and pistachio sponge. Pre-orders open on February 24.
Meanwhile, fried chicken enthusiasts can look forward to the Fried Chicken Gala 2025, curated by food critics Susan Jung and Evelyn Chen. The event will see top chefs, including Li Chi-wai of The Legacy House, Gaurav Kuthari of Chaat, and David Lai of Neighborhood, serving up five inventive fried chicken dishes paired with cocktails from Bar Leone. Tickets for this indulgent affair are priced at HK$1,980 per guest.
Other collaborations include the Chaat x Hansik Goo crossover, in which Indian and Korean flavours collide in a 13-course menu featuring tandoori Hanwoo beef ssam and Korean beef tartare samosas. This dining experience is priced at HK$1,588 per guest. For those seeking a deeper dive into fusion, The Legacy House teams up with Thevar from Singapore on March 20 for a one-night-only menu merging Cantonese and Indian influences—think Wagyu keema mapo tofu and Goan spice xiao long bao.
The month-long celebrations continue with DarkSide hosting New Orleans-inspired bar Jewel of the South, serving five signature cocktails and an exclusive afternoon tea collaboration with Pierre Gagnaire at The Butterfly Room. In addition, Marmo Bistro will be welcoming The Pie Room from Rosewood London for a taste of British comfort, featuring dishes like braised beef steak pie with blue cheese and peppercorn.
Reservations for all events are now open at rosewoodhotels.com
Grilled conch with Sichuan peppercorn
Steamed lobster in ginger sauce with dried noodles
Jiangsu Club is shining a spotlight on Sichuan cuisine with a month-long culinary showcase from March 19 to April 18. Two celebrated chefs, Peng Xuqing and his mentor Hu Taiqing, bring over 30 traditional cooking techniques to the table, demonstrating that Sichuan cooking extends far beyond its famous numbing spice. Diners can expect a diverse spread, from grilled conch with Sichuan peppercorn to deep-fried sea cucumber with fish sauce. A tasting menu, priced at HK$1,188 per person for a minimum of two, offers a well-rounded introduction to the complexity of the region’s bold and aromatic flavours.
For those craving a deeper dive into the intricacies of Sichuan’s culinary heritage, dishes such as twice-cooked pork with black bean and soybean paste and steamed coral lobster in ginger sauce with dried noodles make a strong impression. To complement these fiery and fragrant creations, Jiangsu Club has partnered with Luzhou Laojiao, one of Sichuan’s most historic baijiu producers, to offer carefully curated pairings.
Left to right: Ricardo Chaneton of Mono; Hiroyasu Kawate of Florilège; Gavin Yeung of Kinsman; Barry Quek of Whey
Cantonese cocktail salon Kinsman is set to deliver a series of crossovers this spring, bringing culinary and mixology together for a run of exclusive events. The series begins on February 22 with a takeover at Sai Ying Pun’s Brut, where Kinsman’s co-founder Gavin Yeung unveils Praya West, a savoury Martini riff made with oyster shell vermouth and Cantonese spirits, available until March 22. On February 23, Tokyo’s Florilège, a Tatler Best Asia 2024 awardee, introduces its upcoming bar project, Sodden Frog, with a one-night-only takeover at Kinsman. Head bartender Shinnosuke Takada presents three creative cocktails, including the Moss Martini with Roku gin and seaweed, while modern izakaya Censu serves four exclusive dishes alongside the drinks.
Further elevating the lineup, Kinsman partners with Mono for a taco omakase event on February 26 and 27, featuring a five-cocktail pairing inspired by chifa cuisine. The 11-course menu, priced at HK$2,888 per person, includes fillings such as pork chicharron and duck foie gras. The final instalment on March 1 sees chef Barry Quek of Whey take over Kinsman’s kitchen, pairing Singaporean tapas with bold cocktails like the torch ginger-infused Tanamera and the punchy Assam Tree.
The news cakes available at Tozzo
Tozzo has unveiled a fresh lineup of seasonal delights. Led by pastry chef Fabio Bardi, this includes a selection of new gelato flavours, pastries and full-sized celebration cakes. The new gelato range includes inventive combinations such as banana toffee with caramel chunks, black sesame made with Osaka sesame seeds and tangy mandarin sorbet. The pastry selection sees the debut of the raspberry vanilla St Honoré, featuring custard-filled choux, raspberry compote and vanilla Chantilly, while the caramel cappuccino tart brings together caramel cream, almond sponge and coffee-infused whipped cream.
The brand has also launched a collection of celebration cakes, including the chocolate pistachio millefeuille, a rich combination of chocolate puff pastry, pistachio whipped ganache and crunchy nougatine. Also on offer is the classic hazelnut cream gelato cake, which layers Japanese egg pudding gelato with hazelnut praline glaze and chocolate wafer decorations.
TozzoAddress: 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central, Hong Kong
Nose-to-tail at Fortnum’s
Bone marrow dish by London’s St John’s
Eccles cake and Lancashire cheese
Fortnum & Mason is set to welcome London’s St John for a special culinary collaboration in Hong Kong. Founded by chef Fergus Henderson in 1994, St John is celebrated for championing the nose-to-tail philosophy, making use of whole-animal cooking with a focus on simplicity and bold, ingredient-led dishes. The now legendary status restaurant is said to have shaped modern British gastronomy, influencing chefs and diners alike with its honest, unfussy approach to food. For this limited engagement, St John will take over Fortnum’s restaurant, offering Hong Kong diners a rare chance to experience its hallmark dishes, including the bone marrow and parsley salad and the much-loved Eccles cake with Lancashire cheese. Alongside the food, Fortnum & Mason will provide a curated selection of wines and spirits, ensuring a quintessentially British dining experience.
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