On June 29, Castellana's new head chef Romeo Morelli will join forces with Andrea Zamboni at Radicalchic for a one-night-only, four-hands dinner with wine pairings by celebrity oenophile Bernice Liu. Priced at HK$2,980 per head, the wine pairing dinner will present the best of contemporary Piedmont cuisine from northern Italy, with dishes like tomato consomme with Brittany blue lobster tortello; coffee-scented spaghettini with Piedmont hazelnut, uni and black truffle; and roasted A5 wagyu with almond tuono, morels and sweet garlic. Liu's own label, Bellavizio, will have healthy representation, alongside wineries like Domaine René Bouvier and Bojan Cauhapé.

Read more: At Agora, A Celebration of Deep Spanish Terroir from Mountain to Sea

New York cheesecake specialist Sbakery by Mama Soo is due to open its first physical store on Tai Ping Shan on June 6. From its red brick storefront, Sbakery will be serving cheesecakes in signature flavours of classic original, apple crumble, blueberry and tiramisu, with a 10 percent discount on slices for the month of June.

Sbakery by Mama Soo, G/F, 22–24a Tai Ping Shan Street, Sheung Wan, Hong Kong; +852 5417 1479, sbakerybymamasoo.com

For one night only on June 16, Jackson Family Wines is partnering with Spring Moon at The Peninsula for a dinner that will pair the brand's portfolio of wineries with chef Lam Yuk-Ming's Cantonese cooking (HK$2,588 per person). Hosting the dinner are Pierre Marie Pattieu, Asia brand ambassador for Jackson Family, and Marc Le Gallic, chief sommelier at The Peninsula, who will be guiding guests through pairings such as pan-fried Wagyu beef rolls with green pepper, onions, and black garlic with Stonestreet’s Cabernet Sauvignon Alexander Valley 2017; and braised winter melon stuffed with fish maw, Iberico ham, quinoa, American spinach and beetroot sauce, paired with Mount Brave Merlot Mount Veeder 2016. 

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Vicky Lau's soy-forward restaurant, Mora, is debuting new lunch and dinner tasting menus that continue her exploration of the possibilities of the superfood. Continuing with the menu's textural categorisations of silken, crisp, jade, dew, and ice, new dishes include shima-aji tartare with ‘Thousand’ tofu sheet; sea urchin, octopus and crab with sesame tofu foam; and mapo tofu with Boston lobster, minced beef bean paste, sakura ebi and Sichuan pepper oil. Elsewhere, signature dishes like cold noodle in soy milk chicken bouillon, and one-sided crispy threadfin with savoury soy milk soup will remain on the menu. Priced at HK$680 for six courses at lunch, and HK$1,080 for seven courses at dinner, the tasting menus can be paired with a beverage course of French wines, sakes, and specialty Chinese teas.

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