Dining news: Uwe Opocensky and Frédéric Chabbert reunite at Restaurant Petrus, The Butterfly Room welcomes Mandy Siu of Finesse Patisserie, and more
Hong Kong’s dining scene is in full storytelling mode this week. A whisky house makes its Hong Kong debut with a menu steeped in Sichuan’s terroir; two pastry chefs meet over afternoon tea to turn summer fruit into something fleeting and refined; and a Manila bar pops up in Kowloon with cocktails that whisper rather than shout.
At the city’s heights, two long-time chefs and friends return to the same kitchen, while in Central, Prince and the Peacock unpacks the splendour of Lucknow’s royal banquet with a menu of slow-cooked gravies and regal centrepieces. Whatever your appetite, the city’s tables are set with history, craft and a touch of theatre.
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Sweet Pairings
Jonathan Soukdeo, Tatler Best Pastry Chef 2025, brings his contemporary touch to the afternoon tea collaboration
Mandy Siu of Finesse Patisserie showcases her refined French technique in a two-day afternoon tea
The Butterfly Room at Rosewood Hong Kong is setting aside two days, September 5 and 6, for an afternoon tea collaboration between executive pastry chef Jonathan Soukdeo, Tatler Best Hong Kong 2025’s Best Pastry Chef winner, and Mandy Siu of Finesse Patisserie.
The six-course spread moves neatly from savoury bites such as cauliflower panna cotta with caviar, lobster roll with green apple and trout roe, and datterino tomato tartlet, to a nostalgic pineapple milk bun and scones. Pre-desserts take a lighter turn with a Granny Smith and yuzu number, and grapefruit sorbet with mango, sago and coconut foam, before plated finales: lotus-longan with fermented rice and local honey ice cream from Siu, and Soukdeo’s black sesame layered with red bean and jian dui.
Guests close with the mignardises chocolate trolley, washed down with Mariage Frères tea or coffee. Priced at HK$568 per guest, the experience is offered across multiple sittings on both days at The Butterfly Room.
Rùn presents an eight-course menu inspired by Sichuan’s Mount Emei to mark the Hong Kong launch of The Chuan Pure Malt Whisky
The Chuan Pure Malt Whisky has made its Hong Kong debut with an eight-course pairing menu at Rùn, the two-Michelin-starred Chinese restaurant at The St. Regis Hong Kong.
Executive Chinese chef Hung Chi-Kwong, drawing on a visit to The Chuan’s Mount Emei distillery, brings Sichuan influences into refined Cantonese cooking: think barbecued Ibérico pork with mantis shrimp and peppercorn, double-boiled abalone soup in baby coconut, steamed French toothfish with crispy rice roll and pickled chilli, and lobster tail slicked with soy and a splash of The Chuan itself.
Dessert offers baked lotus puff scented with jasmine tea and a chilled milk pudding laced with whisky barrel coffee beans. Available from August 15 to September 30, the limited menu is priced at HK$5,988 for two (including one bottle of The Chuan Pure Malt Whisky) or HK$9,988 for four.
RùnAddress: 2/F, The St Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong
Hop This Way
Sophomorph is a smoky, tangy mix of kiniing fat-washed bourbon, mugicha syrup and tamarind fizz
V for Ventura is mixed with guava-infused tequila, carrot, lime and pickled shishito heat, finished with a rim of Tultul salt
Terrible Baby is welcoming Manila’s The Grasshopper Bar for one night only on August 28. From 7pm until the bottles run dry, the Hong Kong crowd will get a taste of the Filipino spot that has built its name on understatement and ingredient-driven drinks.
Three cocktails make the trip, each HK$110: Sophomorph, a smoky, tangy mix of kiniing fat-washed bourbon, mugicha syrup and tamarind fizz; V for Ventura, with guava-infused tequila, carrot, lime and pickled shishito heat, finished with a rim of Tultul salt; and Partir à L’anglaise, a short, brooding serve of rye whiskey, Malagos cacao amaro, crème de cacao, banana liqueur and a whiff of absinthe.
Chefs Uwe Opocensky and Frédéric Chabbert reunite at Restaurant Petrus this September for a three-night four-hands dinner series
Restaurant Petrus will host a reunion of chefs Uwe Opocensky and Frédéric Chabbert this September, with three nights of four-hands dinners running from September 17 to 19. The pair, long-time collaborators and friends, will set out a menu that balances refinement with invention: Chabbert brings back his pomme soufflée au caviar, a study in precision and restraint, while Opocensky counters with carré de veau, milk-raised Limousin veal served with Yunnan matsutake, Pommery mustard and mash.
Other highlights include Prat Ar Coum oysters and pigeon d’Eneour, approached in both chefs’ distinct styles. Diners can choose between a six-course menu at HK$1,988 or eight courses at HK$2,588, with each evening beginning at 6.30pm on the 56th floor of Island Shangri-La.
Charcoal-grilled oyster, a Kyushu speciality, showcases the smoky finesse of Takeshi Hyakushiki’s menu
Chef Osamu Kamiyama brings Kyushu’s time-honoured traditions to Hong Kong for a two-night pop-up this September
Always Joy kicks off its new ‘Always Friends’ series with a two-night takeover on September 10 to 11, when Fukuoka’s Osamu Kamiyama brings the centuries-old traditions of Kyushu to Sheung Wan. Known for his precision with sushi and charcoal grill techniques, Hyakushiki will showcase the regional style that has made the restaurant a destination for diners willing to wait hours for a booking. Presented in partnership with Suntory The Premium Malt’s, the pop-up promises a tightly focused menu that balances heritage with Kamiyama’s modern palate, paired with Japan’s best-known brew.
Always JoyAddress: Shop 1, G/F, Nam Wo Hong Building, 148 Wing Lok Street, Sheung Wan, Hong Kong
Lucknow Legacy
A regal spread from The Nawabs of Lucknow menu, featuring galawati kebab with kadak sheermal, nihari lamb shank and kulfi falooda
Prince and the Peacock continues its royal odyssey with The Nawabs of Lucknow, a limited-time menu running Wednesday to Saturday evenings until mid-October. Chef Palash Mitra reimagines Awadhi classics in 14 new dishes, available à la carte or as a seven-course chef’s menu at HK$788 per guest.
Highlights include galawati kebab with kadak sheermal, once devised for a toothless nawab, tiger prawns finished on dum, and nihari lamb shank stew, slow-braised with marrow for dawn feasts. For grander tables, the whole roasted veal shank glazed with vetiver offers the centrepiece flourish.
Dessert draws on bazaar culture with kulfi falooda and a contemporary spin on maqooti pudding, closing a banquet steeped in heritage and reinterpreted for today.
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