Dining news: L’Atelier de Joël Robuchon welcomes Portugal’s Gil Fernandes, Lobster Bar and Grill’s Sunday roast series returns, and more
Eating out in Hong Kong is feeling newly persuasive. Overseas chefs are coming into the city for exciting residencies, menus are being tightened with clear ideas about when and how they’re meant to be eaten, and there’s a renewed respect for structure: three courses that make sense, lunch that’s worth leaving your desk for, all-day menus that don’t feel like compromises, and indulgences that know exactly how far to go.
It’s food designed around real habits: weekday lunches, slow Sundays and dinners that don’t require a special occasion. It’s food that’s confident, well-judged and meant to be enjoyed now, while it’s still on the menu. Keep reading to find out more, and consider this your nudge to dine out.
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Sunday, sorted
Left to right: chefs Zhen Liu, Cary Docherty, Antonio Oviedo and Luigi Troiano
Lobster Bar and Grill at Island Shangri-La brings back its Sunday roast guest chef series for 2026 with a run of one-off collaborations that keep the British ritual brisk and relevant. From February through April, each visiting kitchen takes over a single Sunday to deliver a three-course menu: starter, roast and dessert, co-created with executive chef Cary Docherty and served alongside the house’s familiar comforts, from duck-fat roasted potatoes to honey-glazed carrots.
Kicking off on February 8 is Noi, led by Luigi Troiano, with a contemporary Italian lens, followed by 22 Ships on March 15 with Antonio Oviedo at the helm, and Yong Fu Hong Kong on April 12, with Zhen Liu offering a refined Ningbo take. Expect classic openers such as lobster bisque or steak tartare, a choice of individually plated roasts or seafood, and crowd-pleasing finales like banoffee pie or triple chocolate mud pie. The guest chef Sunday roast is priced at HK$898 per guest, with further dates from May to July to be announced.
Julien Tongourian of L’Atelier de Joël Robuchon Hong Kong
Gil Fernandes of Fortaleza do Guincho in Portugal
L’Atelier de Joël Robuchon Hong Kong hosts a focused cross-regional collaboration this February, welcoming chef Gil Fernandes of Fortaleza do Guincho for a three-day lunch residency from February 11 to 13. Working alongside executive chef Julien Tongourian, Fernandes presents an exclusive menu exchange rooted in Atlantic Portuguese cooking and Robuchon’s disciplined French technique. Diners can choose between a four-course menu plaisir at HK$1,280 or a five-course menu gourmand at HK$1,680, both of which include Fernandes’ signature dish, Goa with scarlet prawn from Atlantic xeq xeq, combining Portuguese seafood with Indian spices, citrus and cabbage. The collaboration follows a one-night guest dinner in Macau on February 7.
Potato gnocchi with cheddar and kale
grain-fed rump cap with mushroom XO
The Baker & The Bottleman rolls out a full menu overhaul upstairs, introducing reworked lunch, all-day and dinner offerings that sharpen its modern European identity without losing its neighbourhood ease. Led by head chef Jake Bennett alongside Chris Ma, the new daytime menu, served weekdays at lunch and all day on weekends, expanding to daily service from February 1, covers everything from poached chicken salad with butter lettuce to smoked salmon benedict on a toasted croissant, a fish burger with tartare and cheddar, and pappardelle with nduja chilli ragù and mascarpone.
From 6pm, an entirely new dinner menu shifts the focus to relaxed, shareable plates, with starters such as barramundi croquettes and chicken liver parfait, followed by larger dishes including potato gnocchi with cheddar and kale, pork collar cutlet with charcutière sauce, and grain-fed rump cap with mushroom XO. Desserts stay reassuringly British, led by sticky toffee pudding, bakewell tart and the restaurant’s signature warm chocolate cookie, reaffirming the upstairs room as a place to eat well, from midday through to last orders.
The Baker & The BottlemanAddress: Shop No G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
Let’s taco ’bout it
Taco Tuesday puts chicken tocino, lechon kawali and sizzling sisig into soft tortilla
Weekend brunch comes served on a bilao, with three courses built for sharing
Barkada starts 2026 with two crowd-friendly menus that double down on value and personality. The Central restaurant from Jen Balisi of Indulgent Eats and Singular Concepts introduces a $28 taco Tuesday, serving Hong Kong’s only Filipino-inspired tacos on soft corn tortillas, with standouts including chicken tocino al pastor with garlic-pineapple glazed thigh and chipotle-guajillo pineapple, lechon kawali with crispy pork belly, pickled atchara and soy-calamansi mayo, and the signature sisig taco available with pork, tuna or tofu. Vegans are covered with eggplant kinilaw, while those after extra indulgence can add the adobo birria quesotaco for $10.
On weekends and public holidays, Barkada switches to a three-course brunch bilao menu priced at HK$228, with an optional 90-minute free-flow at HK$188, served on a traditional woven bilao tray for sharing. Mains range from soy-calamansi beef tapa and garlic-pineapple chicken tocino to vegetarian kare-kare, all paired with garlic rice and a fried egg, alongside individual starters such as chicken lumpia and pork and shrimp siomai. Desserts include new additions ginataang bilo bilo and ube biko bumbong, both also available at the Elgin Street shop and its booth at the AIA Carnival, running through March 1.
BarkadaAddress: 25 Elgin Street, Central, Hong Kong
The value cut
The centre-cut filet mignon on the three-course menu
Morton’s The Steakhouse rolls out a limited-time three-course menu that pares the steakhouse experience back to its essentials, without losing the comforts that regulars come for. Available from February 19 to February 28, the set menu is priced at HK$688 and opens with familiar starters such as lobster bisque, French onion soup gratinée, classic caesar or the signature steakhouse wedge. Mains keep things reassuringly traditional, with a choice of petite centre-cut filet mignon, prime New York strip with Diane sauce, braised veal osso buco, roasted half chicken, Ora King salmon or Maine lobster ravioli, with optional surf additions for those inclined. Each meal includes a classic side, think creamed spinach, sour cream mashed potatoes or parmesan and truffle fries, before finishing on desserts like New York cheesecake, crème brûlée or key lime pie.
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