From one lounge to another, Conrad Hong Kong is now serving its Spring Indulgence afternoon tea in the Lobby Lounge. Seasonal strawberries are the defining ingredient, apparent in bites like strawberry roulade, lemon scented cheese tart, strawberry chocolate mousse and Sicilian pistachio Rocher, as well as the simple yet nourishing fresh strawberries served with whipped cream. 

The savoury morsels also lean towards lighter flavours, including turkey ham and cheese sandwich, porcini mushroom and ham ragout, crab salad, strawberry caprese and tomato olive lattice. The Spring Indulgence afternoon tea is available at HK$588 on weekdays and HK$608 on weekends until May 31. 

Lobby Lounge, Lobby Level, Conrad Hong Kong, Pacific Place, 88 Queensway, Hong Kong; +852 2822 8891

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Pastry chef Dominique Ansel devotes the latest pastry collection from his Dang Wen Li brand to his home of 15 years, New York City. Taking inspiration from the Empire State's most recognisable food icons, the four-piece New York Collection includes half of a Big Apple made of apple gelée, fresh Gala apple, vanilla bavaroise, set atop vanilla sablé; a slice of "pizza" that's a strawberry tart in reality; the Bodega Coffee Cup Tiramisu, modelled after the paper cups of the city's corner stores and tasting of espresso and Kahlua-laced tiramisu; and the Haute Dog, made with raspberry crémeux set atop fluffy biscuit à la cuillère. The New York Collection is available at Dang Wen Li locations from now until early summer.

Multiple locations across Hong Kong; dangwenli.com

Go big this weekend with the latest incarnation of Somm's brunch menu by chef Terry Ho. Priced at HK$748, the popular SOMMkind of Brunch offers guests a combination of sharing platters, choice of main courses and desserts, complemented by 90 minutes of free-flow house sparkling wine. Dishes to expect include delicacies like Brandt all-natural beef carpaccio, smoked pike roe and Alaskan king crab egg mimosa, BBQ beef short rib with broccolini, and Aveyron lamb saddle and crispy lamb sweetbreads with silver beets. Desserts like profiterole with cacao nib ice-cream, and almond tart with raspberry sorbet round up the proceedings. 

Diners also have the option of upgrading their free-flow package to the SOMMkind of Special Brunch (HK$848) for the addition of free-flow sake, champagne, and red and white wines; or the SOMMkind of Royale Brunch (HK$1,148) which includes free-flow 2009 René Geoffroy Volupté 1er Cru Brut on top of everything else.

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Tucked away on Elgin Street, chef Leonard Cheung's neo-American restaurant Cultivate celebrates its one-year anniversary with a special menu of its best hits over the past 12 months. Starting today (March 25), the Anniversary tasting menu revisits guest favourites like Nasturtium, a sorbet of whey, nasturtium leaves, and green apples served atop a lemon crumble; Maitake, which pairs the namesake mushroom with a pho-inspired broth; White Asparagus served alongside Zuwaigani crab, uni, and shiso; and more. 

“It has been a tough year to operate a restaurant, but our grit, agility, and the incredible guests who have joined us on this exhilarating ride have seen us through,” says Cheung. The Anniversary menu is available in an express version of seven courses from Wednesday to Friday (HK$988), and an eight-course version with extra canapés (HK$1,488) served languorously on the weekends as well. Available until April 20.

Cultivate, Shop A, G/F, 27-29 Elgin Street, Central, Hong Kong; cultivate.hk

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