Dining news: Belon unveils new menu, Complex Asia to host Family-style Food Fest, Yong Fu launches seasonal offerings, and more

Yong Fu Hong Kong, a Tatler Best 20 Restaurant Hong Kong 2026 winner, has launched a winter menu centred around the gathering, preserving and storing of ingredients. An array of appetisers opens the experience, showcasing brined cuttlefish rolls, wine lees-marinated chicken, slow-braised bamboo shoots and agarwood-smoked braised oxtail.

Seafood anchors the main courses, leading with yellow croaker with Chinese yam cat’s ear noodles before moving onto typhoon shelter-style stewed fish and mutton. A hearty slow-stewed air-dried duck with dried bamboo shoots and taro follows, while a Ningbo classic of slow-simmered rice cake with baby mustard greens and farmhouse-style baked rice with swimming crab brings the savoury courses to a close. A dessert soup of lily bulbs, gorgon seeds, dried lotus seeds and osmanthus completes the meal.

The menu is available until December 8, priced from HK$2,888 per person.

From November 28 to 29, the Complex Asia Family-style Food Fest takes place at The Great Lawn in the West Kowloon Cultural District. Making its debut in Asia, the festival brings a series of gastronomy, music, streetwear, art and community events to Hong Kong. At the centre of the festival is the Star Food & Chef Zone, where guests can taste their way through a curation of cuisines, from Korean-inspired food stalls to Family Estate, a section dedicated to Hong Kong’s food culture

The Family Table offers elevated culinary experiences led by local and international chefs, including David Lai of Tatler Best Spotlight Restaurant Neighborhood and Paragon Bar, Jason Oh of Seoul’s Tak, who also made an appearance on Netflix’s Culinary Class Wars season one, and Eddie Huang of New York’s Taiwanese gua bao eatery, Baohaus. Alongside food tastings, the event features cooking demonstrations, panel discussions, and more. Tickets are now on sale.

Complex Asia Family-style Food Fest
Address: The Great Lawn, West Kowloon Cultural District, 8 Austin Road West, Tsim Sha Tsui, Hong Kong

The Green Door, a Tatler Best 20 Bars Hong Kong 2026 honouree, has unveiled a new signature cocktail menu alongside bar snacks inspired by American street food. Cocktail highlights include Piana, a peach bellini-inspired pour blending liqueur with peach, grapefruit and white grape; Lee, a whisky and brandy-based drink with toasted cornbread, jalapeño and honey; Dallas, a blend of rum, and cognac paired with charred corn, sweet potato and butter; and Nanami, which reinterprets the classic Clover Club with hojicha, walnut gin and cream cheese.

LA diner-inspired creations accompany the drinks, ranging from the bacon-wrapped Korea Town Dog with kimchi mayo and pickled sesame cucumber to hash brown patties with honey mustard and chive sour cream, and pitted olives with sun-dried tomato and smoked anchovies.

Brut is now open for weekend brunch with a four-course menu. A standout is the egg course, served as a grazing spread of French toast with pandan kaya, Scotch egg wrapped in siu mai pork filling and deviled eggs with Thai basil mayo. Meanwhile, main courses blend Asian-inspired flavours with French classics and brunch staples, such as chicken Cordon Bleu paired with yuzu kosho crème fraîche, and a smoked aubergine frittata inspired by tortang talong, a Filipino aubergine omelette.

The menu is priced from HK$480 per person.

Salon Lanson has launched a new tea-infused cocktail collection this autumn, inspired by Hong Kong’s heritage as a marine trading port. Head mixologist Manuel Saavedra has curated six pours moving from lighter to spirit-forward expressions: the Royal Purple is a shochu-based sour that blends aromatic Rose Dianhong black tea with cinnamon, cloves and blackberry; the Jasmine Frost a martini made with cold brew Jasmine Dragon Pearls tea-infused vodka and gin; and the Smoked Mahogany, an aromatic interpretation of the Old Fashioned made with Lapsang Souchong tea, red dates and chestnuts.

The menu is available until February 28, 2027, with cocktails priced from HK$128 each.

On December 4 and 5, Whisk Dining Atelier is set to welcome chef Taku Tabuchi of Sicily’s Capovallo and chef Matteo Alberti of Kanazawa’s Origo for a two-night-only collaboration. The menu explores seasonality and terroir through Italian and Japanese sensibilities, beginning with a duo of bites: an arancino made with Noto Koshihikari rice, Wagyu meat sauce and Piedmont white truffle; and fried oysters with chive mayonnaise, nori and shiso.

Following courses showcase a blend of Italian and Japanese ingredients and flavours: aged winter yellowtail with walnut-shoyu koji, Sicilian ancient-grain spaghetti with Ishikawa snow crab, charcoal-grilled bluefin tuna with Sicilian caponata (a dish of chopped, fried and roasted vegetables), and slow-braised pork with kale, salsa verde and coffee-shoyu sauce. The menu is priced from HK$1,388 per person.

Artifact is hosting a molecular cocktail masterclass in its retro futuristic bar. Guests will be treated to a welcome drink before learning to craft two expressions with Artifact’s experienced mixologists: an ice cream cocktail and a classic cocktail. Participants can try techniques like dilution and flash-freezing while mastering the precision and balance required for classic mixology.

The class runs on November 21, priced from HK$388 per person.

Armani/Caffē has introduced a three-course weekend brunch featuring Italian-inspired dishes. Starters include vitello tonnato with slow-cooked veal loin, tuna and capers, and tonno e caviale, a bluefin tuna tartare topped with Oscietra caviar. For heartier plates, the ragù di Wagyu alla cacciatora pairs radiatori pasta with Australian Wagyu, smoked paprika, tomatoes and olives, followed by a choice of main course between seared Japanese halibut served with white wine sauce and charred Australian Angus hanger steak.

The brunch is priced from HK$398 per person.

Armani/Caffē
Address: Shop 301, L3, Pacific Place, 88 Queensway, Admiralty, Hong Kong

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