New Launches
Shanghai Plus
An exciting newcomer to the Wan Chai dining scene, Shanghai Plus brings a refined fusion of Shanghai and Cantonese culinary traditions. At the hands of accomplished Executive Chef Edmond Ip, Shanghainese classics like moreish fried pork ribs topped with aged tangerine peel experience a distinct Cantonese twist, whilst the Cantonese favourite crispy pigeon is elevated with a smoked and drunken Shanghai-style pigeon egg. The Shanghai Plus menu also includes a dim sum selection, luxurious Chinese soups that boast ingredients like yellow eel and matsutake mushrooms, and an extensive beverage program that spotlights Chinese spirits like 40 years-aged Guyue Longshan.
Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai; shanghaiplus.com.hk
Baan Baan is here to stay
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It’s good news for fans of the beloved Black Sheep pop-up—Baan Baan is in it for the long run! Chefs ArChan, Art and Eak will continue working the woks at the restaurant’s now permanent SoHo location, delivering flavour-packed Thai dishes like tom leng and crispy chicken wings drenched in a sticky fish sauce glaze a.k.a. heaven on a plate. Diners can walk in as usual or may now book in advance to secure a table.
52-56 Staunton St, Central; @baanbaanhk
Falcone lands on The Peak
Black Sheep’s Falcone has ascended onto The Peak, joining sister restaurants Peak Pizza and Rajasthan Rifles. Outfitted in extravagant lighting fixtures, striped cushions, and a Maradona portrait, the neo-Neapolitan pizzeria’s new location presents branch-exclusive dishes like the O.G. favourite ‘Salsiccia e Zucca’ pizza with sausage and Japanese pumpkin, hand-rolled ‘Strozzapreti Basilico e Tonno’ pasta, and ‘Mortadella e Ricotta’ alongside Falcone signatures you already know and love.
Shop G02, G/F, Peak Galleria, 118 Peak Road, The Peak; @falconehk
Easter specials, new menus and more
HENRY, Holt’s Café and more at Rosewood Hong Kong
This year Rosewood Hong Kong is pulling out all the stops for the Easter holidays, treating everyone to a plethora of festive dining options throughout the hotel. Over at American grill and smokehouse HENRY, premium Scotch eggs, Texan beef burgers and a classic slice of carrot cake make for the ultimate Easter celebration, whilst Holt’s Café highlights French White asparagus, Provençal lamb racks and black truffle Devilled eggs exclusive to the season. BluHouse, Bayfare Social, Butterfly Patisserie and the hotel’s latest opening, Marmo Bistro, are also offering a thrilling lineup of Easter food specials, but those looking for a particularly festive toast can head to DarkSide for themed concoctions like the ‘Hoppy Easter Highball’ with peanut butter-infused Nikka, or ‘Cottontail Fizz’ for a creamy, mallow-topped masterpiece.
18 Salisbury Road, Tsim Sha Tsui; rosewoodhotels.com/hongkong
The Mandarin Cake Shop at Mandarin Oriental Hong Kong (and its Landmark Atrium pop-up)
Hop into Easter with The Mandarin Cake Shop’s playful collection of handcrafted chocolates and seasonal delights! From the whimsical “Sunny Side Egg” and “Sweet Honey Bees” creations to the adorable “3 Little Bunnies,” every treat is designed to bring joy to your celebrations. Indulge in the vibrant Carrot Cake with cream cheese ginger mousse or the decadent Vanilla Entremet Easter Edition, a five-layer vanilla dream topped with a chocolate garnish. For the ultimate gift, the Easter Hamper is packed with festive chocolates, a Lemon Passion Loaf Cake, and the crowd-favourite Rose Petal Jam—perfect for sweetening any celebration.
M/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central; mandarinoriental.com
If you are a loyal fan of The Mandarin Cake Shop, you would’ve heard the news of its Landmark Atrium pop-up. And if you haven’t: run, don’t walk — it’s only here until May 31. Alongside signature treats like the iconic 1963 Cheesecake, handcrafted confections, and pastries, don’t miss the exclusive Salted Egg Yolk Custard & Pork Floss Croissant. Created by Senior Chef Daniel Texter, this East-meets-West masterpiece combines creamy Tahitian vanilla custard, salted egg yolk, pork floss, and seaweed for a bite you won’t forget!
Shop B64-65, B/F, Landmark Atrium, 15 Queen’s Road Central; mandarinoriental.com
SOMM
The SOMMKind of Weekend Brunch is always something special. This Easter, dig into seasonal creations such as a Bellota ham and roasted Jerusalem artichoke salad, scampi tempura with togarashi mayo, and of course, a decadent array of fresh pastries—vegan croissants, Comté cheese palmiers, and festive Easter cross buns—served alongside Bordier unsalted butter and seasonal jam.
7/F, The Landmark Mandarin Oriental The Landmark, 15 Queen’s Road Central; mandarinoriental.com
The Baker & The Bottleman
It’s that time of the year again for the irresistible smell of freshly baked Hot Cross Buns to come wafting out of The Baker & The Bottleman. But apart from the ‘Original Hot Cross Buns’ and ‘Chocolate Cardamom Hot Cross Buns’ they’re whipping up until April 22, the establishment is hosting a hearty Easter Sunday roast at its cosy upstairs restaurant. Specially curated for the holiday, the menu begins with a welcome drink and a choice of appetiser before moving into a main dish served with roasted potatoes, cabbage, and carrots, then rounds off with dessert. Each course is a difficult choice between three delicious options, but highlights include cured mullet with Granny Smith apples, organic dry-aged sirloin, and a glorious sticky toffee pudding with butterscotch and vanilla ice cream.
Shop No. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai; @thebakerandthebottleman
WHISK
The Easter Sunday brunch at Whisk is not to be missed. Chef Sheldon Fonesca presents a lavish 8-course menu brimming with the flavours of spring. Sink your teeth into a luscious Kin Farms organic egg with morel mushrooms, juicy grilled lobster paired with Loire Valley white asparagus, and a sweet dessert trio comprising a chocolate tart, lemon yoghurt sorbet, and honey layered cake with mascarpone frosting.
5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui; @whisk.hk
181 at Fortnum & Mason
This year, 181 at Fortnum & Mason unveils its very first Easter-themed afternoon tea menus. Throughout the four-day holiday, patrons can revel in an array of delightful bites like dulce caramel mousse with salted egg yolk, classic teatime sandwiches and bergamot and rhubarb mousse or, for the children, a bunny-topped carrot cake, strawberry plate de fruits, and a chocolate ganache brownie. Afterwards, hop on over to explore the iconic British retailer’s enticing selection of springtime confectionaries: mini egg-shaped truffles with strawberry conserve, decorative Easter egg chocolate centrepieces, a special tin of tea brimming with the flavours of spring, and hot cross bun-inspired shortbread biscuits to name a few.
181, Shop 022, 1/F, K11 Atelier, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; 181fortnums.com.hk
LPM
The Easter Egg takes centre-stage at LPM’s Easter Sunday brunch. Alongside your LPM brunch favourites like garlic buttered snails or new recipes such as sea bream fillet with confit potato, is the occasion’s pièce de résistance: the stunning L’oeuf de Pâques dessert. Far from the indulgent chocolate oval synonymous with the spring holiday, this sweet treat features sponge cake, hazelnut praline, bright citrusy jams, lemon curd, chocolate mousse, and a basil and lemon Chantilly cream frosting.
H Queen’s, 23-29 Stanley Street, Central; @lpmrestauranthk
WOOBAR
Fans of the WOOBAR ‘Fukuoka Strawberries Afternoon Tea’ can expect a festive Easter twist on the regular menu. Awaken the tastebuds with the usual ham and Comté cheese feuilleté and a reconceptualised devilled egg, before digging into buttery scones and a variety of sweet bites such as a bunny-eared chocolate and caramelised apple parfait. Wash it all down with a cuppa and some Ruinart Brut Rosé.
Available April 18 to 21 at 6/F, W Hong Kong, 1 Austin Road West, Kowloon Station, Kowloon; whongkong-shop.com
Pub Curry Nights, Sunday Roast and more at Bourke’s
SoHo’s favourite neighbourhood watering hole is stepping up its Australian wine bar experience with thrilling new additions to its already beloved food menu. Taking notes from Melbourne’s vibrant bar scene, Head Chef Tara Margarita has whipped up new bar snacks, a punchy yellowfin tuna with nori tempura chips dish, a seared 12-layer vegetarian lasagna to share, a loaded chicken parmigiana, and a crew of weekly specials. Wednesdays at Bourke’s get an upgrade with Pub Curry Nights that spotlight Nepalese lamb curry or Indonesian prawn and bean curd curry with basmati rice and house wine, whilst Sundays see a hearty roast lunch done the traditional way—Yorkshire pudding, a ‘Hot Chook’ (that’s roast chicken for you), and lots of gravy. Aussie, Aussie, Aussie! Oi, oi, oi!
46 Peel St, Central; @bourkes.hk
Heimat celebrates 3rd anniversary with a German Schlachtfest
For Heimat’s third anniversary, dine as the Germans do with the restaurant’s celebratory “Schlachtfest” dinner menu. Paying homage to the German tradition of hosting a pork-filled country feast in celebration of the pig, Chef Peter Find’s latest five-course menu adopts a nose-to-tail approach with dishes like a generously sized ‘Knusprige Schweine Hax’ (crispy pork knuckle), ‘Kohlrouladen’ (cabbage roll and local heritage pork), and a traditional German blood sausage. The meal is complete with a dessert close to Chef Peter’s heart, and a range of special wine, beer or juice pairings at an additional cost.
Available April 28 to 30 at 8/F, 33 Wyndham Street, Central; @heimathk
Tea WG welcomes spring with limited-edition Always Sakura Tea
Step into spring with Tea WG’s Always Sakura Tea, a limited-edition green tea blend inspired by the fleeting beauty of the season. Infused with delicate cherry blossoms and Rainier cherries, this elegant tea offers a fragrant nod to Japan’s iconic Sakura season, celebrating renewal and connection with every sip. Housed in a stunning floral tin, the tea is paired with handcrafted Always Sakura Tea Macarons, handcrafted confections filled with cherry ganache infused with the blend’s subtle floral and green tea notes.
Available at all Tea WG Salon & Boutiques in Hong Kong
Zuma launches “The Sixfold Practice of Art” cocktail menu
With April comes Zuma’s new seasonal cocktail menu. Available through October, “The Sixfold Practice of Art” introduces a selection of six distinct cocktails that nod towards the essential attributes of a great artist—wisdom, fearlessness, intuition, charm, renewal, and restoration. The menu’s graphics were designed by none other than MOFO Tattoo’s resident Japanese style specialist, Dealer, whose symbolic use of snakes and traditional Japanese colour philosophy mirror the sensory experience of the cocktails themselves. The striking benihi-hued ‘Spicy Hebi Highball’ is a bold blend of jalapeño-infused Don Julio Blanco tequila, orange liqueur, clarified Calpis, mango and raspberry, while the revitalising ‘Ura Smash’ mocktail gets its midori green shade from a shiso cucumber foam that tops a mixture of non-alcoholic gin, green apple syrup, yuzu cordial, and lemon.
5-6/F, LANDMARK, 15 Queens Road Central; @zumahk
Pâtisserie Millefeuille debuts first savoury creation
Hazelnut praline and mascarpone vanilla cream millefeuilles? Been there, done that. Pâtisserie Millefeuille is changing the game with a savoury take on the French dessert. Served alongside a crisp salad drizzled with calamansi vinaigrette and Comté cheese, Hong Kong’s first-ever ‘U-Shaped Steak Tartare Mille-Feuille’ replaces the millefuille’s typically creamy filling with premium knife-cut beef dressed in Chef Lionel’s signature housemade tartare sauce.
16A Staunton Street, Central; patisseriemillefeuille.com
Collaborations & pop-ups
Moët & Chandon x Pharrell Williams at The Aubrey After Dark
Pop, fizz, and groove at The Aubrey After Dark as it celebrates the Hong Kong launch of the Moët & Chandon x Pharrell Williams Limited-Edition Collection. Pharrell’s bold, bow-inspired reimagining of Impérial Brut and Nectar Impérial Rosé brings a splash of style to your Fridays from April 11 onwards, with limited bottles available exclusively while stock lasts. Hosted by nightlife legend Marina Bullivant, this weekly party is the city’s ultimate hotspot for cutting-edge beats, eclectic energy, and a who’s-who crowd of creatives.
25/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central; mandarinoriental.com
Regent Hong Kong x Regent Taipei brings award-winning beef noodles
Could the best beef noodles in Taipei be coming to Hong Kong? You heard that right! Regent Hong Kong is teaming up with Regent Taipei to present the award-winning Champion Clear Broth Beef Noodles, crowned “Taipei’s Best Beef Noodles” by CNN in 2015. Featuring a rich, slow-simmered Australian beef bone broth and tender, melt-in-your-mouth shank, this iconic dish is an understated culinary masterpiece. The Braised and Spicy Beef Noodles are also available for those who prefer rich and fiery flavours. Available à la carte at The Lobby Lounge or as part of Harbourside’s buffet, this limited-time experience is a must for noodle lovers.
Available from April 28 at 18 Salisbury Road Regent, Tsim Sha Tsui; hongkong.regenthotels.com
The St. Regis Hong Kong x The St. Regis Bangkok — Two Cities Afternoon Tea
From Bangkok to Hong Kong, two vibrant cities unite in a symphony of flavours for an extraordinary afternoon tea at The Drawing Room to celebrate The St. Regis Hong Kong’s sixth anniversary. Crafted by The St. Regis Hong Kong and The St. Regis Bangkok, this limited-time experience features exquisite creations such as the “Yin Yeung” Foie Gras Rose, a delicate harmony of foie gras mousse, espresso coffee, and Lipton Yellow Label tea on crispy gingerbread, and the Lobster Siu Mai, elegantly finished with green pea, shrimp, and caviar. These savoury delights are perfectly complemented by sweet indulgences like the Thai Tea Egg Tart and the velvety Hong Kong Milk Tea Mousse, showcasing the rich culinary traditions and artistry of both cities.
Available until May 4 at The Drawing Room, 2/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai; drawingroomhk.stregishongkong.com
Mandarin Grill + Bar Continues Its Guest Chef Series
From April 24 to 26 2025, Chef Christiaan Stoop, the Executive Chef of the three-Michelin-starred Taian Table in Shanghai, will bring his acclaimed fine-dining expertise to Mandarin Grill + Bar, Hong Kong, marking his Hong Kong debut. Known for his innovative, seasonally driven menus that blend European cuisine with Asian influences, Chef Christiaan will present a six-course set dinner, including highlights like Foie Gras with Smoked Lentils and Torched Carabinero with Kumquat Kosho. On April 24, Chef Stefan Stiller, founder of Taian Table, will join him for a special one-night-only collaboration. This exclusive residency offers a rare opportunity to experience some of the world’s most celebrated modern gastronomy.
1/F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central, Central
Tokki Soju x The Old Man Hong Kong pop-up
A rabbit hunt has begun at The Old Man Hong Kong! Tokki Soju’s playful bunny mascot meets Ernest Hemingway’s poetic universe at the award-winning bar, where a new cocktail menu reimagines classic recipes with Tokki Soju spirits and a distinctive tapestry of flavours rooted in Korean heritage. Standouts include ‘Follow the Rabbits’, an unexpected combination of Tokki Gold, Korean pickled carrots, and Perrier that puts a fun spin on a Gin Fizz, and a Cosmopolitan reimagined with genmaicha and muscat grape cordial, omija (magnolia berries) and blackcurrant cordial, toasted rice-infused liqueur, and of course, Tokki Black.
Lower G/F, 37-39 Aberdeen Street, Soho, Central; @theoldman_hk
1664 x CLOT
1664, the world’s No.1 French beer brand, partners with CLOT, the urban fashion powerhouse founded by Edison Chen, for a bold cultural fusion in the city. Centered around CLOT’s iconic Silk Royale pattern, reimagined in vibrant hues to match 1664’s aesthetic, the collaboration features limited-edition beer cans, bespoke merchandise, and immersive experiences. The highlight is the 1664 x CLOT Fabric Shop Speakeasy, a nostalgic pop-up blending Hong Kong’s textile heritage with the charm of a modern French hidden bar, complete with draught beer sampling and playful props for photo moments. Visitors can also create personalized 1664 x CLOT AI Avatars to share online, adding a tech-savvy twist to the celebration.
The 1664 x CLOT Fabric Shop Speakeasy can be found at Fashion Walk, Causeway Bay (April 9–13, 2025), and K11 Art Mall, Tsim Sha Tsui (April 17–23, 2025)
Tequila Don Julio x Peggy Gou
Editor
Alyanna Raissa J. Payos and Kaitlyn LaiCredit
Lead image: Courtesy of The Baker & The Bottleman
