We round up the food and drink happenings that you should know about this week

With a rumoured (and much overdue) relaxation of wide-ranging social restrictions being bandied about by the Hong Kong government, it's time to dip your toes back in the dining scene in anticipation of a possible shift back to some pale semblance of normality. Get started with our roundup of F&B happenings around town below.

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All or Mutton

As the weather warms on the Mongolian steppes, herders traditionally indulge in supple spring lamb delicacies. Taking advantage of this seasonal produce, Chilli Fagara is introducing a limited-time menu featuring dishes like leg of lamb marinated for 24 hours in a mix of dry spices like cumin, dried red chillies and chilli powder; minced lamb stir-fried with hot chillis and served on crispy rice squares; homemade lamb meatballs in a broth of chillis, bean sprouts, Chinese leeks, cloves and potato noodles; as well as lamb dumplings with fennel, spring onion and spices. If you can handle the heat, take advantage of this menu available from now until April 30.

Chilli Fagara, 7 Old Bailey Street, Central, Hong Kong; +852 2796 6866

Pink Me Up

With cherry blossom season expected to begin on March 21 in Tokyo, The Lounge at Four Seasons is introducing a timely afternoon tea menu that taps into Japan's national obsession with the sakura flower. Served on a three-tiered tea stand, the set features an array of Japanese-style sweet and savoury treats that uses sakura in the form of jam, jelly, and powder—think sakura velvet cake, cherry blossom and chocolate tart, strawberry and sakura cream rolls, and sakura-champagne soft agar with white peach. The experience is complete with the offering of signature scones enjoyed with homemade jam and Devonshire cream. Priced at HK$698 for two persons, the set is available until April 30 and is also available for takeaway.

The Lounge, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong; +852 3196 8882

See also: Gerard Dubois Opens New Sourdough-Focused Deli in Wan Chai

Pizza Perfect

Getting tired of your usual Hawaiian? The Pizza Project is introducing five new pizza creations to its menu for delivery or takeaway. These include the Gamberi Aglio e Olio with fior di latte, prawns, garlic and jalapeño; the umami-rich Not So Capricciosa featuring fior di latte, portobello mushrooms, artichokes and black olives; Loads of Meat, which does what it says on the tin with toppings of fresh sausage, cooked ham, pancetta and spicy salami; the all-American Hot Dog Pizza topped with sliced hot dog sausage and crispy french fries, and the Tartufa with a mix of black truffle mascarpone cream cheese base, cooked ham, fior di latte and freshly shaved truffle. Find out more and order online here.

Can of Joe

Upgrade your morning ritual with The Cupping Room's new "Coffee with Care" delivery offerings. Ranging from coffee-brewing accessories, to distinctive brews, coffee drippers, tea capsules, and Hong Kong’s first sparkling “flashed-brewed” coffee, highlights include Homebrew capsule set, the Homebrew drip bag set, or the Deluxe Collection, each of which comes packed with coffee in all shapes and forms to please every caffeine-holic in the house. Browse the range and order online here.

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Morning to Night

Grand Hyatt Hong Kong has you covered up until 6pm with new dining offers on the table. Start your weekend mornings strong with a dim sum breakfast at One Harbour Road, where guests can pick six, eight or ten dishes from a long list of signature items like steamed shrimp and bamboo shoot dumplings, deep fried glutinous dumplings, various rice flour rolls, and more. Meanwhile at neighbouring Grissini, indulge in Italian delicacies from 3pm to 6pm daily. On weekdays, expect the likes of marinated octopus with potato, celery and lime mayonnaise, and spaghetti with lobster and piennolo tomato; while weekends see the addition of more extravagant dishes like signature yellowtail carpaccio, scialatielli with cardoncelli mushrooms, guanciale and rocket, and Roman claypot baked chicken.

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