Cover Dining news: Roganic launches new monthly lunch programme and tasting menus (Photo: courtesy of Roganic)
Dining news: Roganic launches new monthly lunch programme and tasting menus (Photo: courtesy of Roganic)
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From locally-inspired product launches to restaurant collaborations, here is the latest dining news in Hong Kong you should know
This week, Hong Kong’s dining scene is packed with happenings worth heading out for. A restaurant presents a four-hands dinner series showcasing Central Italian flavours, another partners with a local bakery to create French pastries with a Hong Kong twist, and a pizzeria joins forces with a heritage brand for a locally-inspired pie.
Elsewhere, an international food museum brings some of the world’s most controversial flavours to the city, while the arrival of a new cabaret show adds a glamorous beat to the bar scene. In short, there’s no better time to eat and drink out in Hong Kong. Read on and be inspired.
Read more: Louise unveils seasonal menus, Andō welcomes Bangkok’s Wana Yook, and more
Glam it up
Above Prepare for an evening of high-energy sound and lively choreography at Maggie Choo’s
Prepare for an evening of high-energy sound and lively choreography at Maggie Choo’s
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Cabaret and live music bar Maggie Choo’s has unveiled its fifth-season production. Titled Perhaps, Perhaps, Perhaps, the show draws on the glamour and extravagance of the French Baroque, where high-energy sound, movement, and just the right amount of opulence define each act. As always, guests can look forward to interactive performances, mesmerising choreography and musical numbers from a new resident vocalist. The show runs every Thursday from 9.30pm to midnight; tickets start at HK$200 per person and include a choice of an alcoholic or non-alcoholic drink.
Maggie Choo’s
Address: G/F, 1 Hollywood Road, Central, Hong Kong
Monthly indulgence
Above Visit Roganic for a leisurely lunch
Visit Roganic for a leisurely lunch
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Tatler Best 20 Restaurant 2026 Roganic has launched a new monthly lunch programme alongside a streamlined version of its tasting menu. The four-course lunch menu is entirely ingredient-led, with courses rotating on the first day of each month according to seasonality and availability. The current menu features the likes of salted Spanish mackerel with elderflower, pickled cucumbers and horseradish; roasted Guangdong duck with Tokyo turnips, split peas and fig leaf-infused bone sauce; and chocolate with marigold, roasted milk banana mousse and smoked vanilla.
Also new is a short menu, a seven-course experience featuring seasonal produce. Highlights include raw and smoked Hokkaido scallop with horseradish; dry-aged red bream stuffed with ebi shrimp and fennel pollen; and roasted banana set cream with 72 per cent cocoa, smoked Taiwanese vanilla and preserved marigold.
The lunch menu is priced from HK$520 per person. The short menu is priced from HK$980 per person.
Tuscia on a plate
Above Chef Paolo Olivieri of Dieci
Above Chef Guglielmo Chiarapini of Gilioli in Reggio Emilia, Italy
Chef Paolo Olivieri of Dieci
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Pasta bar Dieci will host its first four-hands dinner on October 15 and 16. Beyond a celebration of Central Italy’s diverse regional cuisines, the collaboration is a reunion between two high school friends. Joining chef Paolo Olivieri is chef Guglielmo Chiarapini of Gilioli in Reggio Emilia, who brings the refined, comforting flavours of Tuscia to the table.
The two-night-only menu reflects the ingredient-driven philosophy shared by both chefs, with dishes such as trippa spiced veal tripe stew with tomato, cinnamon, mint and Pecorino Romano; Fieno di Canepina truffle pesto pasta with Yunnan wild mushrooms; and piccione Bologna-Viterbo fried Hong Kong pigeon with Aleatico wine sauce.
The collaboration menu is priced from HK$988 per person.
Dieci
Address: B/F, 29-31 Gough Street, Central, Hong Kong
A flaky affair
Above The Kung Pau chicken danish stuffs the flaky pastry with a flavourful filling
Above The prawn floss bun is an umami delight inspired by local flavours
The Kung Pau chicken danish stuffs the flaky pastry with a flavourful filling
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Modern Chinese cuisine meets French pastry craft in Social Goods Modern Bakery’s latest collaboration with Jee, a Tatler Best Spotlight awardee. Two new creations combine the familiar Chinese flavours with Social Goods’ bakes: the Kung Pao chicken danish layers chicken dressed in Jee’s signature Kung Pao sauce on a flaky, buttery pastry, while the prawn floss bun is a twist on the classic floss bun with prawn pâté, Jee’s marinated vegetables and dried shrimp.
The limited-edition items are available daily for dining in and takeaway until October 7 while stocks last.
Social Goods Modern Bakery
Address: LG/F, Sun Lee Building, 43 Wellington Street, Central, Hong Kong
Can you stomach this?
Above Prepare for an unusual flavour discovery
Prepare for an unusual flavour discovery
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You may love durian, century eggs and sticky tofu, but this food museum will make you rethink what “controversial” can mean on a flavour level. Set to open at Airside’s Gate 33 Gallery, the Disgusting Food Museum brings a world of strange flavours to the city.
Originating from Sweden, this exhibition leads with tastings of bizarre foods from around the world, including Swedish surströmming (fermented salted sea herring), Sardinian maggot cheese, Rocky Mountain “oysters”, which are actually bull testicles, Mongolian sheep eyeball juice and much more. Visitors receive a sick bag upon entry before exploring interactive displays, scent installations and archival materials that offer more insight into the controversial foods featured.
The exhibition runs from September 29 to November 26. Tickets are now on sale at Klook, Mayoan and UUTIX.
Disgusting Food Museum
Address: Gate 33 Gallery, Shop 312, 3/F, Airside, 2 Concorde Road, Kai Tak, Hong Kong
Nougat and mango
Above Venchi has launched new chocolates alongside gelato flavours
Venchi has launched new chocolates alongside gelato flavours
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Italian chocolatier Venchi is expanding its collection with two new creations: Chocoviar Nougatine and Chocoviar Mango. The Nougatine layers soft hazelnut cocoa cream and crunchy nougatine in a crisp shell with dark chocolate, while the Mango combines mango coulis and white chocolate with mango powder in a milk chocolate shell encrusted with white Chocoviar grains.
The new creations also find their way to the gelato counter: Chocoviar Nougatine becomes an extra dark chocolate sorbet layered with hazelnut paste and nougatine bits, while Chocoviar Mango is transformed into smooth mango gelato swirled with white chocolate pearls.
Venchi
Boutiques across Hong Kong
Fast cars, slow sips
Above Glenfiddich’s latest bottle is a partnership with the Aston Martin Formula One Team
Glenfiddich’s latest bottle is a partnership with the Aston Martin Formula One Team
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Scottish whisky distillery Glenfiddich has partnered with the Aston Martin Formula One Team to present a limited-edition single malt. This release comes after a 16-year-long maturation process across five cask types: first-fill bourbon barrels, wine casks, Oloroso sherry casks, Port pipes and Fino sherry butts. Each cask enriches the whisky’s flavour profile while keeping the representative fruitiness of Glenfiddich bottles at the core. The resulting expression opens with fruity and floral top notes that transition into rich, buttery toffee sweetness with a lingering oak finish.
The Glenfiddich & Aston Martin Formula One Team 16-year-old limited-edition release No 2 is available in limited quantities in selected retail outlets.
A taste of Hong Kong
Above Head to Rùn for elevated Cantonese fare
Head to Rùn for elevated Cantonese fare
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Tatler Best Spotlight honouree Rùn has launched a new seasonal menu inspired by Hong Kong flavours. Executive Chinese chef Hung Chi-Kwong presents eight dishes in the Taste of Local Flavours menu, each highlighting autumn ingredients. Standout dishes include braised fish maw soup with Yunnan ham and chicken broth, stir-fried fresh abalone with salted fish paste, and wok-fried silver pin noodles with barbecued Mangalica pork, shrimp and shacha sauce.
Seasonal dishes are available from HK$208 each.
Rùn
Address: 2/F, St.Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong
An umami bake
Above Emmer Pizza’s new creation pairs its signature pies with Hong Kong-style cured sausage
Emmer Pizza’s new creation pairs its signature pies with Hong Kong-style cured sausage
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Two homegrown brands have teamed up for a unique pairing. Emmer Pizza has partnered with Kee Wah Bakery to launch a limited-edition pizza topped with lap cheong or Cantonese cured sausage, available for dining in from October 14 to November 30. The new creation builds on Emmer’s signature fermented heritage grain crust with Chinese rose wine and soy sauce-infused lap cheong from Kee Wah Bakery, creamy mozzarella, charred baby bok choy and red onions, finished with a sprinkle of chopped spring onions and a savoury soy glaze.
The lap cheong pizza is priced at HK$178 each.
Emmer Pizza (Admiralty)
Address: Shop 407, Level 4, Pacific Place, 88 Queensway, Admiralty, Hong Kong
Emmer Pizza (Central)
Address: Shop 217A, 2/F Landmark Atrium, 15 Queen's Road Central, Central, Hong Kong
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.
