The Asia’s 50 Best Restaurants awards ceremony is taking place in Hong Kong for the first time this year, bringing its signature 50 Best Signature Sessions series along with it. From March 20 to 26, rare collaborations between the city’s top dining establishments and visionary chefs from across the globe will bring a compelling lineup of mostly one-night-only menus to Hong Kong. The one Michelin-starred Roganic is teaming up with India’s NAAR by Chef Prateek Sadhu, chef David Lai of cult-favourite haunt Neighborhood finds his match in Jeju-based chef Kang Byung-wook, and Hong Kong’s Louise will join hands with Odette from Singapore. For those hoping for a lunch reservation, renowned chef Mauro Colagreco is presenting a two-day lunch and dinner collaboration between his two prestigious restaurants, Plaisance by Mauro Colagreco (Hong Kong) and Côte by Mauro Colagreco (Bangkok). 

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Jin Bo Law pays homage to Old Kowloon

Newly appointed bar manager Damon Fung has crafted an ode to Old Kowloon with Jin Bo Law’s new cocktail menu, “A Timeless Hong Kong Tale”. Sip on nostalgia with drinks that recall the city’s golden past through distinctive cultural references tied to the community’s collective memory. Familiar cha chaan teng flavours are reimagined in ‘Pineapple Bun with Butter’ featuring a blend of butter-washed rum, lychee baijiu, pineapple juice, coconut milk, red bean and lime juice, as well as in the ‘Black Cow’ made with N.I.P gin, beer, peach baijiu and vanilla ice cream. The Bloody Mary-style ‘Bei Fung Tong’ reinterprets punchy typhoon-shelter style cooking with a bold concoction of magnolia, mezcal, baijiu, tomato and lemon and shrimp oil, while ‘Kai Tak Airport’ pays a boozy tribute to the legendary runway with bright, bittersweet notes and a traditional “airplane olive” to finish. 

15/F, Dorsett Kai Tak, 43 Shing Kai Road, Kowloon City; @jinbolaw.skybar.hk

Chesa reenvisions Alpine dining

Stepping through the hand-carved wooden doors of Chesa at The Peninsula Hong Kong is a transportive experience, as if you’ve stepped directly into a Swiss chalet suspended in time. Within its timbered walls, the reimagined menu celebrates Alpine hospitality through grand, shareable plates. The seasonal mushroom and black truffle fondue is a standout indulgence, blending rich Gruyère and Emmental with fresh herbs and crusty baguette for the ultimate après-ski comfort. Equally unmissable is the massive, golden-crisp Wiener Schnitzel, an impressive centrepiece served traditionally with green salad and fries. Enhanced by playful tableside rituals like the dramatic Beer Flambée, the dining experience at Chesa remains a sophisticated yet spirited escape, where heritage and warmth meet in every bite.

1/F, The Peninsula Hong Kong,  Salisbury Road, Kowloon, Hong Kong; @chesa.hongkong

Perrior-Jouët x Gaddi’s

To celebrate Hong Kong’s Art Month, the Perrior-Jouët House of Wonder stages an exciting gastronomic collaboration between Maison Perrior-Jouët’s Cellar Master, Séverine Frerson, and Michelin-starred French restaurant Gaddi’s Chef de Cuisine, Anne-Sophie Nicolas. Frerson is the first woman to serve as Celler Master in Maison Perrior-Jouët’s 200-year history, crafting the House’s signature cuvées and ideating culinary pairings.

For this partnership, Chef Anne-Sophie has created two signature dishes to complement Perrior-Jouët’s champagnes. A Brittany Lobster tart with Perseus Oscietra Caviar, spinach and cauliflowers is designed to go with Perrior Jouet’s Blanc de Blancs. As for a heartier pairing, Chef Anne-Sophie paired Australian beef tenderloin with wild mushrooms, potatoes, and rosé champagne veal jus to go with Perrior Jouet Belle Époque Rosé 2014. The special menu is available at Gaddi’s throughout March, while Perrior Jouet Belle Époque Rosé 2014 will also be available by the glass at Gaddi’s and at the afternoon tea offer at The Lobby.

1/F, The Peninsula Hong Kong, 22 Salisbury Road; @peninsulahongkong

1111 ONES presents first à la carte dinner

1111 ONES is expanding beyond their previous tasting-menu-only format with a new à la carte experience. Executive chef Chris Chan’s creations for the menu include a luscious lobster bisque elevated with tender fish maw and an earl-grey infused three yellow chicken boasting succulent meat and crisp golden-brown skin. The classic steak tartare receives a lighter, more nuanced approach as capers and pickles are replaced with a housemade Japanese plum dressing, while the prawn carpaccio boasts caviar-topped Australian deep-sea blue prawn, an exceptionally rare variety. 

11/F, 18 On Lan Street, Central; @1111ones

SOL Restaurant x Shake Shack, French Onions menu

Shake Shack and ZS Hospitality Head Pastry Chef Kylie Yang have teamed up for a sweet surprise! Launching March 5, the collaboration sees the debut of a new shake flavour and concrete both inspired by nostalgic flavours central to Chef Kylie’s Korean upbringing. The Barley Tea Shake blends a Korean household staple with Shake Shack’s signature vanilla frozen custard, crafting a creamy yet earthy delight that is finished with a dusting of tea powder and puffed brown rice for a subtle crunch. Meanwhile, the Soy Mochi Into You concrete features a base of vanilla frozen custard enlivened with cookies, puffed brown rice, and Korean rice cakes coated in roasted soybean powder. 

Alongside the desserts by chef Kylie, Shake Shack is also introducing a thrilling new French Onions menu that captures the addictive flavours of a traditional French Onion soup with three burger variations. The French Onion Soup Burger, French Onion ‘Shroom Burger, and French Onion Shack Stack all brim with decadent layers of caramelised onions, roasted garlic parmesan aioli, and melted Swiss or Muenster and cheddar cheese. The French Onion Soup Burger even comes with an additional sprinkling of crispy sweet onions for that extra bit of crunch.

Available at all Shake Shack locations across Hong Kong; @shakeshackhongkong