First opened in 2002 and recently relocated this August, longstanding Indian institution Bombay Dreams welcomes back head chef Irshad Ahmed Qureshi, who has introduced a new tasting menu to boot. Qureshi, who is descended from a line of royal chefs who tended to the monarchs of the Mughal court, is translating his decades of cooking experience into a degustation that's available for both lunch and dinner for a minimum of two guests (HK$498 per person).

Clocking in at seven courses, the menu begins with appetisers designed to be shared family-style, including Subz Ke Shikampur, vegetable patties stuffed with cheese and seasoned with ginger, chilli and garam masala; Murgh Kalmi Tikka, perfectly grilled chicken marinated with yoghurt, cream, and whole spices; and Galouti Kebab, slow-cooked minced lamb mixed with herbs and spices. Then follow the main dishes of Malwani red snapper fish curry; Murgh Kaliyaan, chicken simmered in onions, garlic, cashew nut paste and fresh yoghurt; and Paneer Mirch Masala, cottage cheese cooked in a gravy of tomato, onions and green peppers; accompanied by lentil dal, basmati rice, and assorted naan. Desserts of Gulab Jamun Brûlée and Khubani Aur Khajoor Ka Halwa, an apricot and lentil pudding, end the decadent meal.

Bombay Dreams, 1/F, Winning Centre, 46-48 Wyndham St, Central, Hong Kong; +852 2811 9888, reservations@bombaydreams.com.hk

See also: The Best Christmas and Festive Drinks to Try This Holiday Season

On the night of December 23, Aberdeen Street cafe and cocktail bar Dio Store invites the city's drinkers to imagine a festive season in wintry Kyoto, in a one-night-only pop-up with Kyoto-based gin label Ki No Bi. Themed 'A Cosy Kyoto Winter', the pop-up will feature special seasonal cocktails by bar manager Bone Cheng (formerly of Bar Buonasera) and Tatler Dining editor Gavin Yeung.

From 7pm to 10pm, the duo will be serving up libations inspired by Ki No Bi's birthplace: Cheng's creations include the refreshing Winter's Collins (Ki No Bi gin, ginger shochu, Suze, grapefruit juice, soda water, hinoki bitters) and the Hojicha Martini (Ki No Tea gin, vermouth, hojicha tea liqueur, cardamom bitters); while Yeung will be pouring a Mulled Martinez (Christmas spices-infused Ki No Bi gin, sweet vermouth, maraschino, Angostura bitters) and a chilled Irish Coffee riff, the White 'Stache (Ki No Bi gin, black coffee, Frangelico, chocolate bitters, cream, nutmeg). They'll also be joined by a secret third barman as the night progresses.

Together with the Japanese botanicals found in each bottle of Ki No Bi—such as yuzu, hinoki, bamboo, Uji gyokuro tea and green sansho—these cocktails promise a taste of Kyoto in its serene colder months.

Dio Store, Shop A, G/F, 8 Aberdeen Street, Central, Hong Kong; +852 9199 3956

Beginning in January, Chaat's curry-focused Taste of India luncheon, which takes place on the first and last Fridays of each month, will be going vegetarian in line with the healthy aspirations of many a gastronome come the new year. On January 7 and 28, chef Manav Tuli will be serving seven Indian regional curries and dishes while educating diners on the cultural, culinary and historical background of each dish. 

Priced at HK$998 per guest, anticipate the inclusion of Badal Jaam, a spiced and baked eggplant dish originating from the royal kitchens of Awadh; Mahani with Khichdi, a dish from the Indian state of Himachal Pradesh that is usually prepared for festivals, weddings and other religious functions; and Gatte Ki Subzi, a Rajasthani dish of boiled chickpea flour dumplings in a tangy, yogurt-based gravy. Bookending the luncheon are small appetisers to begin with, three types of naan to mop up the curries, and raita and onion salad to placate the fiery spice. 

Related: Christmas 2021: 16 Best Afternoon Teas in Hong Kong

Be spirited away this winter with Caprice Bar's new seasonal cocktail menu, featuring four new creations inspired by the passage of time and utilising thoroughly French ingredients, in line with the culinary philosophy of Caprice at large. Made by new assistant bar manager Anyss Saintilan, they include the Café-Calvados, an espresso martini riff which uses an old '90s-era Calvados; La Ligne Rouge, a mastiha-based twist on the New York Sour; the Caprice Tonic, relying on the complexity of Citadelle Reserve Gin; and the classic Truffle Negroni, with a standout backbone of gin infused with French truffles for five months.

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