The Sasebo burger, first emerging in its namesake Japanese city and location of an American naval base, is the inspiration behind Wan Chai burger joint Boy n Burger's newest menu. Required by the Sasebo city government to contain a homemade cooked-to-order patty served on a bun with as many local products as possible, the Sasebo burger takes on two new forms at Boy n Burger: containing a vegetarian deep-fried tofu patty or a tempura fish patty, and packed with condiments like pickled radish, shiso leaf, kewpie mayo and a house-made Japanese BBQ sauce. On the side, customers have the option of adding furikake fries seasoned with kewpie mayo, bonito flakes, sesame seeds and seaweed nori, as well as a drink of yuzu soda or yuzu tea.

Boy n Burger, G/F, Shop 3, 208 Johnston Road, Wan Chai, Hong Kong; +852 3686 0928

Don't miss: All the New Cafes and Brunch Spots to Visit This April 2022

Sunny days and rising temperatures herald a new spring menu at Osteria Marzia. Sample the maritime bounty of Italy's Amalfi coast with the new six-course pescatarian tasting menu (HK$788) featuring delicacies like Tartare de Cappesante with scallop and asparagus, Cernia grouper fish with potato and Taggiasca olive, and a decadent Baba Al Rum with limoncello Chantilly.

Elsewhere in the a la carte menu, guests can find new additions like Polpo with octopus, zucchini cream, octopus reduction and sweet pecorino, and Dentice with red snapper, snow peas, asparagus and Ratte potato. Rounding out the bevy of offerings is the Tris di Dolci afternoon tea (HK$298), which brings together a selection of Italian sweets like the flaky Sfogliatella Riccia, Cannoli Siciliani, freshly churned gelato, and the Pastiera Napoletana short-crust tart, washed down with a glass of Bellini.

Get a glimpse into the traditions of Burma's Thingyan water festival, celebrated this year between April 13th and 16th, at Club Rangoon. Guests settling in for brunch at the restaurant from April 14th to 17th will be able to sample complimentary portions of the festive snack mont lone yay baw, consisting of balls of rice dough that are filled with pieces of sweet jaggery, boiled, then garnished with coconut shavings. Burmese-inspired welcome shots will also be served to each table, while traditional festive music and decorations transport diners set the scene for a Thingyan to be remembered. At the end of the meal, the restaurant will also gift packets of natural Burmese tayaw shampoo made from Kinpun beans and bark that is used for good luck during the New Year period.

Club Rangoon, G/F, 33 Aberdeen Street, Central, Hong Kong; +852 2503 3077

See also: Chef Mandy Siu Ventures Out with Pastry Concept, Finessence Pâtisserie

If there's any silver lining to the dinner ban, it's that we've been able to savour restaurant-grade fine dining in the comfort of our homes to a degree never seen before, from our ongoing Off Menu At Home initiative, now in its third week with Nicolas Boutin of Ami and Eric Räty of Arbor, to the myriad number of other delectable offers out there. Joining the mix is an intriguing collaboration between Estro and Roganic, who are offering a joint meal delivery solely for Easter weekend (April 15-17).

Priced at HK$1,300 for two, the menu features dishes like confit potato with smoked eel, buttermilk and dill, three yellow chicken breast with asparagus and creamed morel, and homemade fettuccine with Japanese rapini, aged fish sauce, and grey mullet bottarga. Limited to 50 sets a day, the meal is available for pickup or delivery, and comes with step-by-step instructions as well as a video demo. Order here.

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