Dining news: Mostly Harmless becomes alcohol-free, The St Regis Bar celebrates sixth anniversary, Leela and Yong Fu collaborate again, and more
It’s been hot, cold, and everything in between—but while the weather’s having an identity crisis, Hong Kong’s dining scene knows exactly what it’s doing.
This week, there’s a cross-cultural kitchen reunion, the city’s first zero-proof cocktail program, and a one-night-only bar shift bringing together three cities. Add a Singaporean seafood feast and two fine-dining guest chefs, and your April calendar is looking deliciously full.
Keep reading for everything you need to know this week.
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Spice route returns
Following the sold-out November debut, Leela and Yong Fu Hong Kong reunite for a second round of their India-meets-Ningbo dining series on April 8 and 9. This time, the collaborative tasting menu leans into spring produce, with both chefs—Manav Tuli and Liu Zhen—co-creating brand new dishes like fish skin chaat with razor clams, golden chicken with Indian spices and fried rice with mini oyster. The first night takes place at Yong Fu; the second at Leela. Priced at HK$1,888 per guest.
Try the Agave & Tomato at Mostly Harmless
Mostly Harmless has flipped the switch with a bold new chapter: a 100% non-alcoholic beverage program. Ezra Star’s bar has long championed low and no-ABV drinks—but with Mostly Harmless 0.042, that ethos goes all in. The centrepiece? Sazerac Sunday Zero—a weekly guest shift series running until early May, with takeovers by top bars including Bar Leone (April 6), Penicillin (April 13), The Savory Project (April 20),Tell Camellia (April 27) and Coa (May 3). Expect complex zero-proof cocktails, collaborations and a deeper focus on farm-to-glass flavour.
The St Regis Bar Hong Kong celebrates its sixth anniversary on April 11 with ‘Sip & Savor Vol 2’, a one-night-only six-hands guest shift featuring bartenders from the Hong Kong, Macau and Shenzhen St Regis Bars. Each will be pouring original cocktails inspired by their home city, in collaboration with The Macallan. Signature drinks will feature The Macallan Double Cask 12 Years and highlight flavours from each location’s identity—from Hong Kong’s classic cool to Macau’s dynamism and Shenzhen’s edge.
Moonlight hor fun
Chilli crab
Island Shangri-La’s Ming Pavilion welcomes Singapore’s beloved Keng Eng Kee Seafood (KEK) for a limited two-day collaboration from April 24 to 25 to celebrate Hokkien-inspired flavours. The menu—crafted by KEK’s Wayne Liew and Ming Pavilion’s Jack Lam—will feature Singaporeanzi char classics like moonlight hor fun, a stir-fried noodle dish, chilli sauce lobster, and he tian chicken, served alongside tea or wine pairings. This special collaboration is available for lunch at HK$688 and dinner at HK$988.
Ming PavilionAddress: Level 8, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Admiralty, Hong Kong
Grill goals
Taian Table’s Christiaan Stoop
George Lyon of Broadway
Mandarin Grill + Bar continues its guest chef series this April with two major appearances. Chef George Lyon of Broadway at Emirates Palace in Abu Dhabi brings his refined brasserie style to Hong Kong from April 9 to12, with highlights like roasted turbot and beetroot croustade. Then, from April 24 to 26, Taian Table’s Christiaan Stoop (with a one-night cameo by founder Stefan Stiller) from Shanghai brings his intricate European–Asian tasting menu to the table, including foie gras with smoked lentils and uni sourdough with brown butter.
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