This week’s dining scene brings a flurry of guest shifts from some of the region’s top bars, alongside seasonal menus and one-off dinners designed to lure you out for the evening.
Whether it’s an exclusive tasting menu, a rare spirits pairing or a chef collaboration worth clearing your schedule for, there’s plenty to keep the city’s gourmands occupied.
And for those who prefer their indulgence on a wooden board, we’ve also tracked down the best cheese platters and charcuterie boards in Hong Kong—because sometimes, a fine wedge of brie and expertly cured ham is all you need.
In case you missed it: Rosewood Hong Kong celebrates sixth anniversary with top talents, Kinsman launches a series of crossovers, and more
French-Italian fare
Marcello Scognamiglio of Trattoria Felino
Loïc Portalier of Louise
La Terrace by Louise and Trattoria Felino reunite on March 12 for another one-night-only collaboration, this time at Trattoria Felino in Wan Chai. Chefs Loïc Portalier and Marcello Scognamiglio have created a new 12-dish menu, blending French technique with southern Italian flavours. Expect dishes such as arancini topped with Hokkaido scallop tartare, bruschetta with bone marrow and rosemary, and ravioli stuffed with foie gras in beef consommé. Main courses include braised beef cheek with polenta, and turbot with Jerusalem artichoke and ceps sabayon.
Following a packed-out first event in September, this second edition shifts to Trattoria Felino’s Neapolitan-inspired setting. The collaboration starts at 6pm, with reservations available now.
Trattoria FelinoAddress: G/F 1-7 Ship Street, Wan Chai, Hong Kong
Scarfes in Hong Kong
The Darkside bar will host Scarfes Bar on March 2
Scarfes Bar at Rosewood London is bringing its signature cocktails to Asia with a takeover tour. On March 2, the team will take over Darkside at Rosewood Hong Kong, followed by a guest shift at Jigger & Pony in Singapore on March 4. Each stop will offer an exclusive preview of Scarfes Bar’s new menu, which will launch on April 1, with four original cocktails crafted with Remy Cointreau spirits.
Director of bars, Andy Loudon, and his team will showcase their signature approach to mixology, incorporating house-made cordials, ferments and distillates from their London lab. Drinks on the menu include Naked Italian, King for a Day, Holy Grail and The Truth at Last.
Named after British caricaturist Gerald Scarfe, the London bar is known for its warm atmosphere and cocktail menus that balance technical precision with playful storytelling. This tour offers a rare chance to experience its distinctive style outside the UK.
Icons of Flavour menu at The Chinese Library
The Chinese Library introduces Icons of Flavour, a new tasting menu that reinterprets regional classics with contemporary touches. Crafted by chef Junno Li, the dishes include steamed cod with Chinese chives and Sichuan pepper and crispy yellow croaker with golden garlic. The restaurant’s signature roasted 45-day imperial Peking duck, available by pre-order, is served with six house-made sauces, including black truffle, ginger cream, and aged tangerine peel oil from the chef’s hometown of Xinhui. Other highlights include five-flavour Wagyu beef ribs, designed to evoke sweet, sour, bitter, spicy and salty notes, and razor clams with dual pepper infusion, where Cantonese steaming meets the bold heat of Hunan chilli. The menu is available for groups of two for HK$1,888, four for HK$3,988, and six for HK$5,888.
Bhapa chingri, steamed freshwater prawns with coconut and mustard
Haser kaliya, tandoor-cooked goose seekh kebabs simmered in a rich stock
Prince and the Peacock continues its exploration of India’s royal culinary traditions with The Nawabs of Bengal, an exclusive menu available until mid-April. Served Monday to Wednesday for dinner, the menu reflects the opulence of Bengal’s Nawabi cuisine, where Mughlai influences meet local ingredients and techniques.
Dishes include ghugni, a spiced Bengal gram dish with crispy rice flakes, and bhaja maach, pan-fried barramundi belly with Kasundi mustard chutney. More substantial offerings include morog pulao, a Dhaka-style chicken and saffron rice dish traditionally reserved for celebrations; bhapa chingri, steamed freshwater prawns with coconut and mustard; and chef Palash Mitra’s interpretation of haser kaliya, which draws on his fondness for Hong Kong’s roast goose, reworking the Sylheti specialty with tandoor-cooked goose seekh kebabs simmered in a rich stock. Guests can opt for the full experience at HK$748 per person or order à la carte.
Prince and the PeacockAddress: 1/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong
Sip and savour
Lawyer’s Sour Deal
A Settled Trader
The St Regis Bar Hong Kong marks its sixth anniversary with a new cocktail series celebrating craft and culture titles Sip & Savor Vol 1. On March 20, the bar welcomes Paulo Naranjo, bar and beverage manager of the St Regis Bar Jakarta, for an evening of inventive mixology in collaboration with Don Julio Por Amor.
Guests can expect a selection of cocktails inspired by Indonesian heritage and the Dutch colonial era, blending premium spirits with bold flavours. Highlights include Lawyer’s Sour Deal, a tequila and grapefruit liqueur twist on a classic sour, and A Settled Trader, featuring Don Julio Blanco infused with cinnamon, amaretto and Palo Cortado sherry.
This one-night-only event offers a rare opportunity to experience Jakarta’s cocktail scene in Hong Kong, with Naranjo and his team bringing their signature style to the bar. Running from 7pm to 11pm, the evening promises refined drinks and elegant hospitality in true St Regis fashion.
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