Dining news: Louise unveils seasonal menus, Andō welcomes Bangkok’s Wana Yook, and more

Local hand-crafted chocolate brand Dulce Vida is opening a pop-up at K11 Art Mall. Running from September 17, 2026 to February 17, 2027, Dulce Vida will bring its crowd-favourite creations and new chocolate bars to Tsim Sha Tsui. A highlight is the eighth signature flavour, mango pomelo sago chocolate, which blends premium chocolate with sweet mango, tangy pomelo and rich coconut milk.

Also available at the pop-up is an exclusive gift box of gourmet chocolates decorated with hand-painted motifs of the Hong Kong skyline, as well as live crafting demonstrations and complimentary on-site tastings.

Dulce Vida pop-up
Address: Kiosk 5, B2/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong

Tatler Best Spotlight honouree Plaisance by Mauro Colagreco is hosting Tokyo’s Ningyocho Sushi Kaki for an exclusive three-night collaboration, from October 8 to 10. Plaisance executive chef Mitsuru Konishi and chef Yoshiharu Kakinuma of Ningyocho will present a collaborative menu that fuses refined French culinary technique with the traditional craftsmanship of Edomae sushi.

The menu is priced from HK$3,888 per person.

Four Seasons Cake Shop has launched a range of new confections available exclusively at its IFC Mall pop-up. We love the chocolate marshmallow teddies, playful treats layered with vanilla, raspberry or yuzu filling atop a buttery cookie base, hazelnut crunch and marshmallow, enveloped in 70 per cent dark chocolate. The teddies are priced at HK$320 each.

Four Seasons Cake Shop pop-up
Address: Kiosk LA15, Podium Level 1, IFC Mall, 8 Finance Street, Central, Hong Kong

Tatler Best 20 Restaurant 2026 Andō is welcoming Bangkok’s Wana Yook, winner of Tatler Best 20 Restaurants Thailand 2026, for a two-night-only event. Executive chef Agustin Balbi of Andō and chef Chalee Kader of Wana Yook will present a menu that balances the heat, spice and aromas of Wana Yook’s Thai cuisine with Andō’s refined, seafood-driven style.

Menu highlights include kao soi, Kader’s take on the northern Thai curry noodle dish; a kinmedai tart with lemon gel, uni and baby basil; coral grouper paired with aonori butter champagne sauce and a seaweed crêpe filled with maitake mushrooms; and coconut rice with curry tumis, a Melayu-inspired curry featuring mussels or clams.

The menu is available on October 6 and 7 from HK$2,580 per person.

Steakhouse and wine bar Don Pedro has launched a dinner series built around wine. Titled The Good Bottle Club, each edition invites a featured winery or sommelier to pour a select wines alongside a specially curated five-course dinner menu.

The series kicks off on October 7 with Malbecs from Catena Zapata, one of Argentina’s oldest family-run wineries. Highlights from the menu include fried seasonal vegetables served with garlic chimichurri aioli, bluefin akami with sweet tomatoes and green olives, and roasted Argentinian strip loin with bone marrow bordelaise.

Don Pedro
Address: Shop E-F, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun, Hong Kong

Swim Club, located inside Tatler Best New Hotel 2026 Kimpton Tsim Sha Tsui, has debuted a cocktail menu inspired by US West Coast culture. The Vertical Echo line-up introduces 13 new drinks, including the Opuntia, a gin-based, desert cacti-inspired creation flavoured with prickly pear cordial; the Mission, a gimlet twist with almond, fortified wine and citrus that nods to California and Baja’s Spanish heritage; and Campfire, a marshmallow milk punch inspired by Joshua Tree National Park.

Swim Club
Address: 18/F, Kimpton Tsim Sha Tsui, 15 Middle Road, Tsim Sha Tsui, Hong Kong

Tatler Best Spotlight honouree Henry has launched a Japanese-inspired tasting menu centred on Wagyu. The limited-time experience highlights Kumamoto A5 Wagyu across multiple courses, moving from seafood dishes to comforting broths and a platter of steak prepared three ways.

The meal opens with a mentaiko mousse on toasted brioche with lime, followed by an umami clam miso soup. The main event features a Wagyu steak trio that highlights the meat’s rich marbling across three cuts: tenderloin, chuck short rib and striploin. The accompanying sSeafood fried rice and Japanese marinated tomatoes balance the richness of the beef.

The menu is priced from HK$1,688 per person, with an optional Japanese wine pairing available, at HK$598 per person.

LPM, a Tatler Best Spotlight awardee, is marking its eighth anniversary this October with limited-time menus. Throughout the month, the restaurant is serving a three-course anniversary dinner featuring the restaurant’s classics and signature Riviera-inspired plates. Starters include burrata with cherry tomatoes and basil, yellowtail carpaccio, and escargots in garlic butter. Mains lean into rustic flavours and sharing traditions with marinated baby chicken, salt-baked seabass and linguine with fresh clams, followed by desserts such as French toast with spice ice cream and vanilla cheesecake with berry compote.

On October 10, LPM’s Saturday brunch gives way to La Vie en Blanc, a one-day-only white-themed party brunch. New seasonal highlights include onion tart with anchovies and olives, baked seabass with artichoke and tomatoes, and refreshing desserts such as citrus panna cotta with blood orange sorbet and almond tuile.

The dinner is priced from HK$648 per person, while brunch starts from HK$888 per person, with an optional sommelier-selected Blanc de Blancs champagne package.

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