Spice up the weekends with fine indulgence and free-flowing bubbles

The city is slowly easing back to normal from COVID-19 social distancing, and there is no better time to enjoy an afternoon pastime with weekend brunches. This June, some of the city’s hottest restaurants are launching exclusive offerings enjoyed throughout the summer months.

Ying Jee Club

The Cantonese restaurant in Central is presenting weekend brunch this summer with an all-new champagne free-flowing package. The celebrated Chinese establishment is home to best-selling dim sum such as whole abalone puffs with chicken, Australian M9 wagyu beef puff with scallions; and duck spring rolls with mushrooms, chives, and scallions.

The weekend brunch also covers the restaurant’s signature dishes such as crispy salted chicken; steamed king prawn with egg white and crab coral; and pan-fried crab claw with shrimp paste, crispy conpoy and caviar. Brunch offerings are complimented with a new unlimited drinks programme, priced at HK$398 per person, with complimentary refills of Delamotte Brut champagne, white and red wines and soft drinks.  

Ying Jee Club, 41 Connaught Road, Central, Hong Kong; +852 2801 6882


Pirata Group’s Indian restaurant Chaiwala is launching a weekend brunch. The restaurant adjacent to the group’s bar Hugger Mugger will present a Holi brunch party menu, where guests can enjoy nibbles from street-food inspired chaats station, with highlights such as the restaurant/s signature pani-puri with jal jeera, and aloo tikka spiced potato cakes served with tamarind chutney and honey yoghurt. The Indian brunch also adds dosas on the menu, served alongside one selection each from tandoor and curry selections, such as tandoori lamb chops, or pink salmon marinated with peppercorns and pink Himalayan salt. Chaiwala’s curries are popular, notably including Old Delhi butter chicken, saag paneer with cumin and garlic spinach with cottage cheese, served with rice and a basket of freshly-made naan bread.

The Chaiwala Holi brunch is complete with desserts and offerings from the chai tea station. The weekly brunch option is priced at HK$298 per person, with options for free-flow beverage programme priced between HK$120 and HK$180 per person.  

Chaiwala, B/F, 55 Wyndham Street, Central, Hong Kong; +852 2362 8988


Le Comptoir’s Ecriture is launching a weekend lunch menu featuring some of Maxime Gilbert’s best menu offerings, set to complete with the season’s best harvest of produce, meats, and seafood. The establishment’s new six-course spring menu introduces a collection of house-cured nibbles such as bonito, cuttlefish, grouse, and salmon roe. Other highlights include French organic free-range eggs with green asparagus, morels in traditional French yellow wine sauce; and a roasted leg of tender Blanc de Blanc lamb from Aveyron, France, served alongside confit lamb neck and potato gratin.

The lunch menu is complete with Gilbert’s interpretation of kouign-amann, chocolate caramel tart and seasonal fruits. Ecriture’s weekend lunch menu is available on weekends and is priced at HK$788 per person, with an additional beverage programme of three-glass wine pairing for an additional HK$280 per guest. 

Ecriture, 26/F H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2795 5996


Rosewood Hong Kong’s grillhouse and destination for steaks and chops is opening for Sunday lunches, where chef Nathan Green shine with afternoon delights such as one of the city’s best burgers, together with Southern-inspired lunch offerings such as shrimp and grits; Henry fried chicken; and brisket hash; as well as Southern eggs benedict featuring barbecued pork belly on corn muffins and Cajun mayonnaise.

Sunday a la carte lunch options are matched with offers for cocktails designed by the hotel’s director of bars Arkadiusz Rybak. Henry’s Sunday lunch is available from 12:00 pm to 5:00pm. Reservations are strongly recommended.

Henry, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 3891 8888

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