Cover Dining news: Bar Leone has launched an exclusive capsule collection with Italian apparel brand Kappa (Photo: courtesy of Bar Leone)
Dining news: Bar Leone has launched an exclusive capsule collection with Italian apparel brand Kappa (Photo: courtesy of Bar Leone)
1 / 1
From restaurant collaborations to an apparel launch, here are the latest dining happenings in Hong Kong to know this week
This week, Hong Kong’s dining scene is buzzing with happenings to get excited about. Restaurants are welcoming local and regional talents for collaborations that bring a fresh energy to the scene. A French restaurant partners with a Seoul institution for a one-night-only event, a local bar teams up with a Spanish eatery for an exclusive cocktail pairing experience, and a Sichuan restaurant launches a menu centred around local seafood.
Beyond the excitement, the scene continues to support flood relief efforts in Nepal, with a hotel hosting fundraising events throughout October. There are plenty of reasons to eat and drink out this week, so read on, be inspired and book your next table.
Read more: Roganic unveils new menus, Social Goods partners with Jee, and more
A meeting of French and Korean flavours
Above Chef Allen Suh of Restaurant Allen, Seoul
Above Executive chef Marc Mantovani of Cristal Room by Anne-Sophie Pic, Hong Kong
Chef Allen Suh of Restaurant Allen, Seoul
1 / 2
Cristal Room by Anne-Sophie Pic, a Tatler Best 20 Restaurant 2026, is set to launch a new collaboration titled Master Series. The debut event will take place on October 22, with executive chef Marc Mantovani welcoming Allen Suh of Seoul’s Restaurant Allen for an exclusive one-night-only dinner that blends contemporary French cuisine with Korean ingredients.
The menu begins with a selection of starters: Cadoret oyster with caviar and lardo cream, and trout pie tee with yuzu and black sesame, followed by Suh’s abalone vol-au-vent, and duck liver parfait with jujube and brioche toast. Mantovani follows with the signature Les Berlingots pasta parcels with 24-month comté cheese fondue, alongside wild sea bass with Petrossian Daurenki Tsar Imperial caviar. Le mille-feuille blanc made with geranium Chantilly, candied ginger and genmaicha crémeux completes the experience.
The dinner is priced from HK$2,480 per person, with an optional wine and sake pairing available at an additional cost.
Cristal Room by Anne-Sophie Pic
French
|
$ $ $ $
44/F, Forty-five, Gloucester Tower, Landmark Atrium, 15 Queen's Road Central, Central, Hong Kong
Ships, sips and savour
Above Ajit Gurung (left) of The Savory Project and chef Antonio Oviedo (right) of 22 Ships
Ajit Gurung (left) of The Savory Project and chef Antonio Oviedo (right) of 22 Ships
1 / 1
Tatler Best 20 Bars 2026 winner The Savory Project has announced the next chapter of Sip & Savor collaboration series, which pairs inventive mixology with dishes from some of Hong Kong’s most celebrated venues. This instalment brings chef Antonio Oviedo of 22 Ships, a Tatler Best Spotlight awardee, to the bar on October 11 to present five signature dishes, including arroz negro, padrón peppers and Rubia beef tartare.
The Savory Project will serve a custom cocktail menu to pair with 22 Ships’ Spanish bites, featuring highlighted pours such as the Dirty Martini Highball, Chipotle Margarita and Ibérico Old Fashioned. Selected tapas by 22 Ships will remain on the menu at The Savory Project from October 11 to November 11.
The Savory Project
4 Staunton Street, Central, Hong Kong
Local seafood, but make it Sichuan
Above Fresh catches from Peter Seafood
Fresh catches from Peter Seafood
1 / 1
Tatler Best Spotlight honouree Grand Majestic Sichuan has partnered with local supplier Peter Seafood for a one-night-only dinner showcasing fresh catches sourced from the city’s waters to those of Dalian in Mainland China.
The nine-course menu features seafood dishes paired with fermented chillies, Sichuan peppercorns, pickled mustard greens and other representative flavours of Sichuan cuisine. Highlights include chilled cuttlefish noodles with fermented chillies, crispy beans and chilli oil; Bombay duck spring roll with XO sauce; abalone and pigeon baked rice with wild mushrooms; and red chilli glutinous rice dumpling with chocolate ganache.
The dinner is available on October 15 and is priced from HK$888 per person.
A cognac with your meal
Above Pair your meal at Chinese restaurant Tin Lung Heen with Hennessy’s VSOP and XO bottles
Pair your meal at Chinese restaurant Tin Lung Heen with Hennessy’s VSOP and XO bottles
1 / 1
Hennessy is launching Hennessy & Meals, a citywide campaign that pairs the brand’s cognacs with a series of distinct dining experiences. Menus lean into communal dining and sharing rituals, meaning dishes are crafted for passing around the table alongside VSOP or XO pours. Participating venues range from fine-dining establishments to neighbourhood eateries, including Tin Lung Heen, The Bar at The Peninsula and Tiffany’s New York Bar.
Hennessy & Meals
Locations across Hong Kong
From the bar to the pitch
Above Bar Leone has launched an apparel collection with Italian sportswear brand Kappa
Bar Leone has launched an apparel collection with Italian sportswear brand Kappa
1 / 1
Hong Kong’s Bar Leone has partnered with Italian sportswear brand Kappa to launch an exclusive capsule collection titled From the Counter to the Pitch. Inspired by the Tatler Best Bar of the Year 2026’s retro sports bar decor and Kappa’s athletic heritage, the collaboration connects Bar Leone’s bustling counter with the energetic world of football.
The Bar Leone x Kappa Eroi jumper brings a street-style edge to Kappa’s vintage sportswear aesthetics, featuring a quarter-zip collar, while the Bar Leone x Kappa Kombat jersey offers a sleek, fitted silhouette modelled after Leone’s signature team uniforms.
The Bar Leone x Kappa From the Counter to the Pitch capsule collection is available exclusively on Bar Leone’s website.
Rollin’ up
Above Tuck into premium handrolls at Nice Nori
Tuck into premium handrolls at Nice Nori
1 / 1
Japanese handroll bar Nice Nori is popping up on Elgin Street from October 9 to December 31. Centred around temaki (handroll) sushi, the menu builds on the simple trifecta of crisp seaweed, vinegared rice and premium fillings. Three temaki sets are available: the Nice showcases options like yellowtail with spring onion or California roll with snow crab; the Very Nice highlights lemongrass shrimp in red curry dressing; and the Super Nice offers indulgent choices such as Wagyu tartare with quail egg.
The à la carte menu serves additional bites such as sakura-smoked salmon dip, prawn cocktail and grilled oysters, paired with a curated beverage list of sake, wine, as well as Japanese and local craft beers. For a more intimate experience, a four-seat counter offers a five-course handroll omakase experience.
Nice Nori
Address: 31 Elgin Street, Central, Hong Kong
Melodies for Nepal
Above Enjoy craft cocktails by Terrible Baby at the bar’s fund-raising event
Enjoy craft cocktails by Terrible Baby at the bar’s fund-raising event
1 / 1
Eaton HK is hosting a month-long charity series to support flood relief efforts in Nepal, donating 100 per cent of ticket sales and 60 per cent of beverage revenue directly to on-the-ground causes.
On October 7 and 10, Music Room will host a momo-making workshop, followed by the Melodies for Nepal concert at Tatler Best Spotlight honouree Terrible Baby on October 12. Live performances by The Punkins and Velvet Express will take over Music Room on October 18, accompanied by guest shifts from local mixologists Ashes Gurung of Barcode and Washam Limbu. Throughout the month, Terrible Baby will also serve two limited-edition cocktails crafted using titaura, a traditional Nepalese dried fruit.
Tickets are available through the official Eventbrite website.
Terrible Baby
4/F, Eaton HK, 380 Nathan Road, Jordan, Hong Kong
Chefs, assemble
Above Prepare for a 12-hands collaboration featuring four chefs from ‘Culinary Class Wars’ season one
Prepare for a 12-hands collaboration featuring four chefs from ‘Culinary Class Wars’ season one
1 / 1
Korean restaurant Han Dining is hosting four guest chefs from Culinary Class Wars Season One for an exclusive collaboration from October 22 to 24. Joining chef Cho Minseong are chefs Kyle Lee of Honjo Hong Kong, Cho Kwang-hyoe, Chung Woo-young, Chae Nak-young and Kim Byoung-mook. Together, the culinary team will present a five-course feast of elevated Korean classics, with selected dishes remaining on Han Dining’s menus until January 2027. Reservations are now open.
Han Dining (Mong Kok)
Address: Shop 30, 11/F, Langham Place, 8 Argyle Street, Mong Kok, Hong Kong
Han Dining (Tsim Sha Tsui)
Address: Shop 17-20 and 31-34, G/F, FHP Shopping Centre, 37-41 Mody Road, Tsim Sha Tsui, Hong Kong
A taste of Nagano
Above Shiitake mushroom terrine by Hikariya-Nishi
Shiitake mushroom terrine by Hikariya-Nishi
1 / 1
Japanese restaurant Minato welcomes chef Masahiro Tanabe of Hikariya-Nishi, an acclaimed dining destination near Matsumoto Castle, for a four-night collaboration highlighting Nagano cuisine. From October 7 to 10, the Taste of Nagano menu presents modern Japanese dishes crafted with French techniques across 11 courses, with an optional sake pairing from Ilaka Sake Atelier available for an extra charge.
The menu opens with vegetable and caviar spring rolls with clear gazpacho, followed by a refined shiitake mushroom terrine and seasonal sashimi. Mains feature Hokkigai clam risotto with vegetable mousse by Hikariya-Nishi alongside teppanyaki duck liver and A5 Miyazaki Wagyu tenderloin by Minato. A sweet-savoury dessert of cauliflower with white chocolate sauce, crème brûlée, coconut and Tabasco ice cream brings the menu to a close.
The menu is priced from HK$2,588 per person.
Minato
Address: Shop G4-6, G/F, Great Eagle Centre, 23 Harbour Road, Wan Chai, Hong Kong
Topics
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.
