New Launches
Le Le
The group behind Feuille, Hansik Goo and Whey are marking their 10th anniversary with the launch of Le Le, a contemporary Vietnamese restaurant rooted in Vietnamese-Chinese culinary heritage. Named after the adored whistling duck native to Vietnam, Le Le is a tender ode to everyday Vietnamese flavours enlivened with Chinese techniques like smoking and steaming. Inspiration hails from the Saigon upbringing of ZS Hospitality Group’s Chairlady, while execution is spearheaded by Head Chef Duc from Vietnam’s Thanh Hoa province and Executive Chef Elvin previously of Whey.
The inaugural menu showcases a compelling range of signature dishes. Highlights include a reimagination of chicken pho that elevates the traditional broth by amping up the umami with pork bone and premium Jinhua ham, a luxurious rendition of Vietnamese sugarcane shrimp that pairs lobster tail with pickled jackfruit, and a delicate flower clam and peanut tart that marries the bright flavours of lemongrass and coriander root with briny clam juice.
3/F, 8 Lyndhurst Terrace, Central; @lele.hongkong
Punjab Warriors
Feisty, smoky, and spicy. Indian-inspired chophouse Punjab Warriors has opened up shop in Central, bringing premium cuts and unapologetically bold flavours with every bite. At the restaurant’s helm is Chef Angshuman Adhikari, who previously headed London’s beloved Brigadiers and worked with the two Michelin-starred Gymkhana—and it shows. Taking after the lively army mess bars of historical India, Punjab Warriors crafts a convivial experience centred around mouthwatering charcoal pit cooking.
Signature lamb chops and Tandoori Malai Chicken Tikka showcase a modern approach to Indian barbecue, with hefty dishes like the 1kg T-Bone and 1.2kg Tomahawk with a side of garam masala butter, chips and house salad offering the perfect centrepiece to a shared meal. A lineup of rich curries and rice dishes such as Lamb Shank Roganjosh and Wagyu Beef Shin & Bone Marrow Dum Biryani complement the grills, while hearty desserts of sticky toffee pudding and “brulée’d” Indian rice pudding complete the feast.
G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central; @punjabwarriorshk
New menus, collaborations and more
Racines “2.0” with Chef Chun Wah Leung as Executive Head Chef
As Chef Founder Romain Dupeyre embarks on a new journey in Phuket, Racines heads into a new chapter with Chun Wah Leung stepping up as Executive Head Chef and co-owner. Born and raised in Strasbourg in Eastern France, Chef Chun’s unique Franco-Cantonese identity shines through in his first menu as head chef. The meal begins with two elegant amuse-bouche that reconfigure the classic sesame prawn toast and mapo tofu, followed by a recreation of Chef Chun’s childhood snack: Choucroute (Alsatian sauerkraut) stuffed into a pillowy bao.
The fish course was a personal favourite; a slender slice of steamed coral grouper is accompanied by a moreish roasted kombu seaweed roll filled with grilled baby corn, and a luscious combination of corn and nasturtium sauce. Chef Chun’s translation of the Cantonese chicken and abalone soup into a meunière style abalone with aged Shaoxing and a ragoût of braised chicken wings and feet, as well as the classic Chinese almond soup into a playful, multi-textured dessert, left a welcome imprint on the palate.
22 Upper Station Street, Sheung Wan; @racines.hk
Josh Boutwood at Salisterra, Chef’s Room
Upper House Hong Kong welcomes Chef Josh Boutwood of Manila’s only two Michelin-starred restaurant, Helm, for the second Chef’s Room residency. Chef Josh will begin at Salisterra, where the menu kicks off with akami, otoro, coconut cream, and kaffir lime leaf snow. The delicacy is followed by the ‘Melon and 5J’ dish, Patagonian toothfish paired with roasted kombu cream and sea cucumber chicharron, and a main course of roasted lamb loin with cauliflower, tahini, and fresh watercress. Dessert is a ‘Chocolate Whisky and Toast’ for a sweet, warm finish. The following night, Chef Josh will head into the intimate Chef’s Room culinary studio for an expansive 9-course menu. Highlights of the feast include ‘Quail with Morel Mushroom and Mole’, and lychee sorbet with a blood orange diplomat.
Level 49, Upper House Hong Kong, Pacific Place, 88 Queensway, Admiralty
Ming Court collaborates with Beijing’s Huai Xiang Guo Se
Imagine enjoying two of the Four Great Cuisines of China (四大菜系), not just in one day, but in one meal. Chuan (Sichuan), Lu (Shandong), Yue (Cantonese), and Huaiyang (Jiangsu) cuisines are the four most influential regional cooking traditions. For three nights at Ming Court (April 16-18, 2026), Cantonese and Huaiyang dishes are crystallised and interwoven into an eight-course menu.
The Executive Chef of Beijing’s Huai Xiang Guo Se, Chef Cheng Ji Xiang, was just awarded the 2026 Michelin Young Chef Award. He and his team kick off the night with a journey through the seasons. This platter begins with the flaky, deep-fried codfish in old Nanjing style, followed by the fragrant drunken giant river prawn in 20-year huadiao wine, highlighting classic Huaiyang marination techniques. Having savoured Spring and Summer, Autumn is evoked through a chilled pea puree cube with black truffle, while Winter brings a steamed pomegranate dumpling with dried bean curd and vegetable, highlighting the finesse in knife work. The Lion’s Head meatballs, a signature of Huaiyang cuisine, are reimagined with braised and minced yellow croaker rather than ground pork, giving it an airier bite. Swimming in a glossy, slow-reduced sauce, the revised classic is paired with a succulent sea cucumber. The standout dish was a luscious marbled beef prepared in a Dongbo style, served in a Peking duck way with a pancake wrap, crunchy fritter, and beads of finger lime.
Chef Tsang Chiu King of Ming Court presents a soothing double-boiled teal “hydrangea” ball soup with cordyceps and aged tangerine peel, and a disappearing classic “pian er” noodle (片兒麵 ) with crabmeat, among others. If ever at Ming Court, Wanchai, the deep-fried fish maw, with its light coating and rich conpoy sauce, is not to be missed.
2/F, Great Eagle Centre, 23 Harbour Road, Wan Chai
Spargel season at Heimat by Peter Find
A symbol of springtime dining and one of Germany’s most cherished culinary traditions, the prized white asparagus has made its annual comeback at Heimat by Peter Find. The German chef will showcase this precious ingredient, dubbed “white gold”, through à la carte dishes for both lunch and dinner from mid-April to June 23, 2026.
While white asparagus and poached egg are a classic combination, Chef Peter elevates it with Black Forest ham, parmesan foam, and hazelnut for the entrée. Mains is a continuation of traditions as the white spears are paired with Viennese veal schnitzel, potato and hollandaise sauce. Or, asparagus roll with gratined ham for a slightly lighter option. For those who’d like to try the season’s finest vegetable at home, Chef Peter is offering a “White Asparagus To Go” selection with takeaway options like white asparagus cream soup and poached white asparagus with potatoes and hollandaise sauce.
8/F LKF Tower, 33 Wyndham St, Central
ARGO unveils ARGO Exploration cocktail menu
It’s that time of the year again—ARGO has debuted its new cocktail program. Titled ARGO Explorations, the menu unfolds across two distinct chapters to chart a journey that feels grounded in reflection and personal connections. Chapter one celebrates Hong Kong artistry and the power of collaboration through six cocktails co-created with local craftsmen. Crafted alongside cherished modern cha chaan teng Tai On Coffee & Tea, ‘Hong Kong Punch’ pays a playful tribute to the city’s teatime culture with a luscious blend of Rémy Martin V.S.O.P, Iichiko Shochu, and Magnolia Lab Magnolia Botanical Liqueur; a finish of black tea and egg tart foam; and a butter tartlet on the side that serves as an edible scoop. Meanwhile, ‘Dreamscape’ reimagines rising artist Tam Mei Yi Amy’s artistic style into a deceptively crystal clear concoction that arrives with a handpainted coaster and a charming mini lamp.
Chapter two of the menu builds a narrative around Hong Kong’s seasonal harvest of various herbs, florals, roots and nuts, shifting as the year progresses. Among the six cocktails is the bright and briny ‘Pickled G&T’, currently spotlighting pickled kale for its first iteration. ARGO Exploration culminates in a final section called Timeless Passages, where ten of the bar’s most popular classics (e.g. Argo Martini and Miso Espresso Martini) remain for regulars to return to.
Lobby, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Jean-Pierre launches new cocktails
Jean-Pierre’s fun-loving nature shines through in their refreshed cocktail menu helmed by Maîtres des Cocktails Suraj Gurung. Diner favourites ‘Cornichon Martini’ and ‘Chambord Margarita’ remain, while new serves include permanent arrivals like a twist on the Pornstar Martini called ‘Madame Claude’, and the spirit-forward ‘Opera’ that liquifies a slice of opéra cake with almond-infused bourbon, La Perruche sugar, and cacao. This cocktail program also debuts a daring April special called the ‘Bleu Martini’. No ordinary beverage, this decadent cocktail combines French vodka, dry vermouth, pear eau de vie, and Roquefort blue cheese.
9 Bridges Street, Central; @jeanpierrehongkong
Ha Ming Kee x The Artilicious Cakery
When a multigenerational fish ball specialty brand meets a confectionary maestro you get… a Spicy Valrhona 70% Dark Chocolate Basque Cheesecake! Ha Ming Kee unveils its first-ever dessert collaboration with Hong Kong-based dessert and cake art studio, The Artilicious Cakery. Using Ha Ming Kee’s signature homemade Chiuchow chili oil personally crafted by chef-owner Roger Ha himself, The Artilicious Cakery infuses a subtle, smoky heat into a decadent Valrhona chocolate Spanish basque cheesecake. The indulgent gluten-free treat is available by the slice at Ha Ming Kee’s Fortress Hill location, or as a whole 400g cake to take home and share with loved ones.
9-15 Tin Chong Street, Fortress Hill; @hamingkee
Louise x Duet by David Toutain
After their first ever collaboration at The Ritz Carlton Bangkok last year, Louise and Duet by David Toutain reunite in Hong Kong for two four-hands dinners at Louise. On April 14 and 15, the special 7-course tasting menu kicks off with an elegant trio of snacks and King Crab with caviar and vanilla, later followed by asparagus with smoked eel and kumquat, and a main of aged Burgaud duck with Japanese turnip and Buddha’s hand. The finale is a creamy riz au lait boasting premium Niigata rice, Madagascar vanilla ice cream, salted caramel and milk foam.
PMQ, 35 Aberdeen Street, Central; @louise.hkg
Editor
Alyanna Raissa J. PayosCredit
Lead image: Courtesy of Le Le
