Cover Uni bread by Christiaan Stoop
Uni bread by Christiaan Stoop
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From chef collaborations to bar shifts and bold no-alcoholic launches, here’s what’s happening in Hong Kong’s food and drink scene this week
It’s been hot, cold, and everything in between—but while the weather’s having an identity crisis, Hong Kong’s dining scene knows exactly what it’s doing.
This week, there’s a cross-cultural kitchen reunion, the city’s first zero-proof cocktail program, and a one-night-only bar shift bringing together three cities. Add a Singaporean seafood feast and two fine-dining guest chefs, and your April calendar is looking deliciously full.
Keep reading for everything you need to know this week.
In case you missed it: Henry welcomes Seoul’s Born & Bred for Hanwoo dinners, Tokyo Coffee Festival comes to Hong Kong, and more
Spice route returns
Following the sold-out November debut, Leela and Yong Fu Hong Kong reunite for a second round of their India-meets-Ningbo dining series on April 8 and 9. This time, the collaborative tasting menu leans into spring produce, with both chefs—Manav Tuli and Liu Zhen—co-creating brand new dishes like fish skin chaat with razor clams, golden chicken with Indian spices and fried rice with mini oyster. The first night takes place at Yong Fu; the second at Leela. Priced at HK$1,888 per guest.
Sundays, sober
Above Try the Agave & Tomato at Mostly Harmless
Try the Agave & Tomato at Mostly Harmless
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Mostly Harmless has flipped the switch with a bold new chapter: a 100% non-alcoholic beverage program. Ezra Star’s bar has long championed low and no-ABV drinks—but with Mostly Harmless 0.042, that ethos goes all in. The centrepiece? Sazerac Sunday Zero—a weekly guest shift series running until early May, with takeovers by top bars including Bar Leone (April 6), Penicillin (April 13), The Savory Project (April 20), Tell Camellia (April 27) and Coa (May 3). Expect complex zero-proof cocktails, collaborations and a deeper focus on farm-to-glass flavour.
Six hands, three cities, one night only
The St Regis Bar Hong Kong celebrates its sixth anniversary on April 11 with ‘Sip & Savor Vol 2’, a one-night-only six-hands guest shift featuring bartenders from the Hong Kong, Macau and Shenzhen St Regis Bars. Each will be pouring original cocktails inspired by their home city, in collaboration with The Macallan. Signature drinks will feature The Macallan Double Cask 12 Years and highlight flavours from each location’s identity—from Hong Kong’s classic cool to Macau’s dynamism and Shenzhen’s edge.
Singaporean soul food
Above Moonlight hor fun
Above Chilli crab
Moonlight hor fun
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Island Shangri-La’s Ming Pavilion welcomes Singapore’s beloved Keng Eng Kee Seafood (KEK) for a limited two-day collaboration from April 24 to 25 to celebrate Hokkien-inspired flavours. The menu—crafted by KEK’s Wayne Liew and Ming Pavilion’s Jack Lam—will feature Singaporean zi char classics like moonlight hor fun, a stir-fried noodle dish, chilli sauce lobster, and he tian chicken, served alongside tea or wine pairings. This special collaboration is available for lunch at HK$688 and dinner at HK$988.
Ming Pavilion
Address: Level 8, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Admiralty, Hong Kong
Grill goals
Above Taian Table’s Christiaan Stoop
Above George Lyon of Broadway
Taian Table’s Christiaan Stoop
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Mandarin Grill + Bar continues its guest chef series this April with two major appearances. Chef George Lyon of Broadway at Emirates Palace in Abu Dhabi brings his refined brasserie style to Hong Kong from April 9 to12, with highlights like roasted turbot and beetroot croustade. Then, from April 24 to 26, Taian Table’s Christiaan Stoop (with a one-night cameo by founder Stefan Stiller) from Shanghai brings his intricate European–Asian tasting menu to the table, including foie gras with smoked lentils and uni sourdough with brown butter.
Mandarin Grill + Bar
Modern
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$ $ $ $
1/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Hong Kong
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
