Continuing on the theme of eco-friendly indulgence, Roganic has announced the return of its Friends of Sustainability series this May. Taking place on the 1st is the Local Heroes dinner that celebrates the farmers of Hong Kong with a 12-course dinner (HK$1,080) featuring ingredients that have all been sourced from within a 160km radius of the restaurant.

Then on May 29, an eight-hands charity lunch between Roganic's Ashley Salmon, Chaat's Manav Tuli, Jayson Tang of Man Ho, and Estro's Antimo Maria Merone will attempt to raise funds for Zero Foodprint Asia to advance its goals of popularising regenerative agriculture. For HK$2,080, guests will be served a series of ten dishes, including local cuttlefish with soy milk and capers, local fish maw keema with milk buns, deep-fried caul fat rolled with garoupa fillet and fish maw, and more.

Margo head chef Mario Paecke is debuting new tasting menus that combine his two loves in life: cooking and photography. A keen lensman, the German native translates his experiences growing up and training to be a chef in Germany—as well as drawing parallels between photography and cooking—into two menus: "Focus", priced at HK$980 for six courses, and "Exposure", priced at HK$1,380 for eight courses.

Highlights include Hokkaido scallops with celery, green apple and Kristal caviar; Okinawan pork belly glazed in beer reduction and drizzled with Yuen Long honey; and Dresdner Eierschecke, an East German dessert of strawberry parfait, quark cheesecake and vanilla custard that riffs on a recipe of Paecke's grandmother. To complete the theme, guests can head upstairs to Kyle & Bain afterwards to view Paecke's photography prints.

Margo, Shop 6, 9 Queen's Road Central, Central, Hong Kong, +852 2130 7731, info@margo.com

French-Indian bistro Pondi is debuting a new menu of east-meets-west dishes for the coming season. Riffing on Gallic techniques and subcontinental spices, chef George Kwok is cooking up dishes like red prawn tartare in bouillabaisse reduction and hari chutney, duck rillette with duck jus curry and sour cherry gel, escargot gratin with porcini duxelles, and grilled three-yellow butter chicken with a Cantonese-inspired scallion salsa. Bringing together two disparate cuisines from opposite ends of the world, it's a fascinating look into the hybrid gastronomy of a post-colonial landscape not entirely unlike Hong Kong's.

Pondi, 14 Fuk Sau Lane, Sai Ying Pun, Hong Kong; +852 6113 0195, pondi.hk 

May 8 marks the first instalment of The Baodown, a new collaborative series where chef May Chow of Little Bao partners with fellow chefs to create exciting new takes on comfort food. First up is Shun Sato of Censu, with whom Chow has created a one-day-only menu featuring dishes like bite-sized Australian rib-eye toothpick beef with dukkah; maze soba with braised shiitake minced pork, egg yolk, and roasted sesame sauce; and the Censu Bao, with a patty of pork katsu, peppery kimchi shirodashi mayo, and crunchy coleslaw. Available only at Little Bao Soho, the no-reservations event opens at 12pm and continues until all items are sold out.

Little Bao, 1-3 Shin Hing Street, Central, Hong Kong, +852 6794 8414

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