Ahead of Chinese New Year, Stockton is introducing two new auspicious cocktails to tide you over. The Clementine (HK$130) uses the traditional citrus as its main character, riding on the fruit's lucky connotations in Chinese (as it is a homonym with the character for fortune), along with a base of pisco and Chinese spices. Meanwhile, the Eye of the Tiger (HK$160) takes the format of the Old Fashioned and updates it with a blend of cognac and bourbon, along with Chinese ingredients like baijiu, ginseng, and sweet and savoury Chinese plum. Stockton is currently open Thursday to Saturday, 12pm to 6pm.

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Celebrating six years running with one Michelin star, Yat Tung Heen at Eaton HK is celebrating with a new eight-course tasting menu featuring chef Tam Tung's favourite dishes. First up is the appetiser platter featuring home-style honey-glazed barbecue pork, followed by pan-fried tofu fritters with tiger prawn in crab roe sauce. Larger entrées include braised pork belly with abalone (10 heads), roasted suckling pig stuffed with crab meat and glutinous rice, and steamed garoupa fillet with Yunnan ham. The meal ends with two desserts of double-boiled pear soup and steamed red date pudding. Priced at HK$880 per person, the Michelin Degustation Menu is available now.

First out of the gate with a bottomless brunch is Brooklyn Yakuza, the izakaya-themed restaurant-bar from the team behind Smoke & Barrel. Every weekend from 11am to 6pm (while restrictions last), brunch-goers can feast on a host of hot and fresh sharing starters before progressing to main dishes like red and white miso grilled salmon, teriyaki black cod, wasabi prawn udon, eggplant and mushroom rice don, and wagyu beef cheek with orange glaze; all while sipping on Yakuza Highballs and sake carafe towers that can be refilled on demand. Bubbles and wine are also available, while a DJ will be spinning tunes throughout. Tables who aren't done with drinking once the two-hour free-flow is up can add-on HK$100 to continue the revelry at the downstairs bar.

The bottomless sake brunch is priced at HK$398 for food only and HK$598 with free-flow included.

Brooklyn Yakuza, 29 LKF, 29 Wyndham Street, Central, Hong Kong; +852 2866 1034, brooklynyakuzahk.com

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Just down the road, Foxglove is also unveiling its bottomless brunch deal. Available every weekend from 12pm to 6pm, the brunch consists of a menu of traditional dim sum and other Cantonese classics, sometimes with a twist, for HK$400 per person—expect the likes of mala xiao long bao, prawn har gao, Hokkaido scallop and asparagus cheung fun, and prawn toast with sweet chilli sauce. For an additional HK$200, a free-flow package includes cocktails like the Bellini, Americano and Artichoke Smash, alongside wines, craft beers, ciders and more. Music is a huge part of the Foxglove experience, and during the brunch DJ duo Bad Times Disco will be spinning a number of genres, from synth-pop and bossa nova, to Baleàric and soul.

If you're not looking to go big, Little Bao has the appropriately sized answer for you. At both of its locations in Soho and Causeway Bay, chef May Chow has crafted a new a la carte brunch menu melding traditional brunch dishes with cha chaan teng flavours. There's the Breakfast Bao with San Marzano tomato jam, fried Taiyouran egg, housemade Italian sausage patty incorporating pickled mustard greens, and 'Hong Kong Island dressing'; a prawn toast with double the amount of fresh prawn paste and shiso scallion salad; caramelized thick-cut brioche French toast with Mr. Black coffee liqueur and seasonal berries; and an eggs benedict bao laden with poached orange Taiyouran eggs and served with a Cajun crab avocado salad.

Book by phoning +852 6794 8414 or online here.

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