Cover This week’s dining news also includes a new dim sum menu paired with tea at Man Ho Chinese Restaurant
This week’s dining news also includes a new dim sum menu paired with tea at Man Ho Chinese Restaurant
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Explore the city’s latest dining events, menu overhauls and limited-time collaborations worth booking now
Local restaurants are taking dining in Hong Kong to new heights, literally and figuratively. This March, the city’s packed event schedule draws chefs from across the region to the city for exclusive collaborations, while restaurants around town refresh their menus with a seasonal approach rooted in regional identity.
The result? Menus that are unique from conception to execution: humble recipes reinterpreted with quality ingredients, local flavours presented in new forms and experiences that are worth splurging on. Keep reading to find out more, and consider this your sign to dine out.
In case you missed it: Inside Sep with chef DoBee Lam: fire, memory and the many identities behind his Vietnamese cuisine
Matcha made in heaven
Above Valrhona’s professional-grade matcha chocolate is ideal for use in sweet recipes
Valrhona’s professional-grade matcha chocolate is ideal for use in sweet recipes
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Matcha remains a coveted item in the culinary world, especially in its premium form. For pastry chefs looking to jump on the matcha train but unsure where to begin, premier French chocolatier Valrhona’s new ‘Matcha Inspiration’ product offers flexible interpretations of the ingredient for dessert and pastry chefs worldwide. Crafted from first-harvest leaves, this couverture chocolate—a high-quality, professional-grade chocolate containing a high percentage of cocoa butter (usually 31 per cent or more)—offers a distinctive umami flavour profile that is less bitter and better adapted to sweet recipes, as well as an all-natural green hue ideal for artsy presentations. Beyond taste, the new product is thoughtfully plant-based, allowing for flexibility when catering to a variety of dietary needs.
Putting the ‘cha’ back in yum cha
Above Pan-fried barbecue pork bun and baked diced chicken pastry are accented by a sommelier-led tea programme
Pan-fried barbecue pork bun and baked diced chicken pastry are accented by a sommelier-led tea programme
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While tea is a quintessential part of a yum cha experience, it has often become a reflexive decision, made almost absent-mindedly once you’re seated at the table. Reinstating the importance of this ritual, executive Chinese chef Jayson Tang and dim sum chef Joe Lai of Man Ho Chinese Restaurant have partnered with tea sommelier Sophia So to design a new dim sum menu where both elements stand equal in the spotlight.
A curation of warm and cold brews features alongside dim sum offerings infused with regional and local flavours. Standouts include the steamed cuttlefish siu mai paired with cold brew floral green tea, mustard green and Yunnan ham har gau accented with floral cold brew Phoenix Dancong, and a corn and chicken cream rice-inspired baked diced chicken pastry paired with magnolia kuan yin sparkling tea. Man Ho’s new menu is available from March 2.
Man Ho Chinese Restaurant
Cantonese
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$ $ $ $
3/F, JW Marriott Hotel Hong Kong, 88 Queensway, Admiralty, Hong Kong
Final furlong with 22 Ships
Above The jamón iberico sandwich with truffle manchego and cherry tomatoes is flavour-rich yet refreshing
The jamón iberico sandwich with truffle manchego and cherry tomatoes is flavour-rich yet refreshing
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The grand finale of LMO Freshly Baked’s tastemaker series invites chef Antonio Oviedo from 22 Ships to present a curation of Spanish-inspired grab-and-go bites. Drawing from his Madrid roots, Oviedo infuses the warmth of Spanish comfort plates into each item. The jamón iberico sandwich packs a flavourful punch with generous portions of truffle manchego, Galician-style Spanish seafood pie offers an abundance of coastal flavours with octopus, mussels and chorizo ibérico, and Catalan cream pays tribute to the Catalonian classic dessert with a citrusy, cinnamon-infused custard. The 22 Ships’ items are available at LMO Freshly Baked from March 2 to 31.
LMO Freshly Baked
Address: Shop 237, 2/F, Landmark Atrium, 15 Queen’s Road Central, Hong Kong
Divided by locale, united in culinary traditions
Above Jade Dragon will present Cantonese plates during this two-night collaboration
Above Yong Fu Shanghai brings its distinctive Zhejiang dishes to this collaborative menu
Jade Dragon will present Cantonese plates during this two-night collaboration
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This March, Tatler Best 20 Hong Kong 2025 restaurant Yong Fu Hong Kong is set to host a two-night-only, four-restaurant collaboration that gathers top talents from Shanghai, Chaoshan and Macau. Joining Hong Kong’s Ningbo cuisine specialist will be Yong Fu’s sister restaurant from Shanghai, Chaoshan food expert Selection by Du and Tatler Best 20 Macau 2025 restaurant Jade Dragon.
Diners can expect a curated menu that spotlights four distinctive Chinese culinary philosophies: Cantonese, Chaoshan, Ningbo and Zhejiang, including braised Wagyu beef cheek with port wine sauce, braised fish maw, wok-seared scallops with local fermented soybean paste and more. The collaborative dinner is priced from HK$3,880 per guest and will take place on March 23 and 24.
See also: The world thinks it knows Chinese food. A new generation of chefs proves otherwise
Unusual infusions
Above The Dong Ling Cha is zesty, playful and infinitely appetising
Above Fresh fruits make up the base of Calamansi All The Way
The Dong Ling Cha is zesty, playful and infinitely appetising
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Inspired by Hong Kong’s distinctive cha chaan teng drinks culture, bar manager of Terrible Baby Axel Gonzalez has devised a new beverage programme that underscores local umami flavour profiles. The familiar iced lemon tea is reinterpreted with grapefruit and cold-brew-infused dark rum in the rich, robust Dong Ling Cha. Meanwhile, Calamansi All The Way offers a citrus-driven cocktail blended with fresh guava and calamansi. Terrible Baby’s new menu will be available from March 5, with cocktails priced from $110 each.
Terrible Baby
4/F, Eaton HK, 380 Nathan Road, Jordan, Hong Kong
Spice and everything nice
Above The pickled mustard green fish packs a flavourful punch with zest and spice
Above Whole lobster on a bed of Sichuan chillies and spices in this fragrant dish
The pickled mustard green fish packs a flavourful punch with zest and spice
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This spring, Grand Majestic Sichuan is revamping its lunch and dinner menus while its terrace bar, The Majestic Garden, will welcome guests daily from 5pm to 8pm with a curated selection of bold, spicy cocktails and bar snacks.
Ten fresh fiery items join the restaurant's signatures on the all-day menu, each highlighting the complex flavours of Sichuan cuisine beyond numbing spice. A chilled jellyfish with cucumber and celery appetiser comes with fermented chillies, highlighting the region’s robust food preservation culture, while the fish and lamb pot pays homage to a comforting household recipe with freshwater grouper and New Zealand lamb ribs. For dessert, the tangerine cake comes as a refreshing finale infused with aged tangerine peel and topped with pu erh cream.
First-class dining in the air
Above Chef Vicky Lau adds her signature touch to two exclusive in-flight menus designed for Qatar Airways
Chef Vicky Lau adds her signature touch to two exclusive in-flight menus designed for Qatar Airways
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From July 2026, travellers on Qatar Airways’ Hong Kong-Doha route can savour distinctive dishes crafted by chef Vicky Lau of Tate Dining Room, Jija and Mora while cruising sky-high.
Not only will these first- and business-class exclusive menus reinterpret the usual ‘chicken or beef’ split of airplane meals with quality ingredients, but they also enrich in-air dining experiences with thoughtfully curated appetisers and desserts.
For business-class travellers, the ‘chicken option’ comes as a light yet decadent abalone and chicken rice, while first-class passengers have the choice between the aromatic roasted lamb with Sichuan pepper jus or comforting braised beef noodles.
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Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
