Dining news: Jija by Vicky Lau welcomes Hong 0871, Yoshiteru Ikegawa returns to Torikaze, and more

Little Bao is welcoming Yaya’s, the cult Shanghai pasta bar, for the next instalment of its Bao Down collaboration series. The latter venue’s Dan Li will join May Chow in the kitchen to present a menu that blends Little Bao’s distinctive Chinese-style diner plates with Yaya’s Chinese-inspired pasta dishes—think vitello tonnato that swaps veal for braised beef tongue; culurgione, a Sardinian dumpling, stuffed with Xinjiang lamb; and a filet-o-fish bao inspired by the Hunan dish of fish head steamed with fermented chillies.

Prepare for dishes that mean something beyond the palate and a dining room that buzzes rather than overwhelms. The menu is available on June 28 and 29 from HK$680 per person.

Chef-founder Yoshiteru Ikegawa is returning to Torikaze, named Tatler Best New Restaurant 2026, from July 28 to 30 to host a three-night-only experience led by an omakase menu.

The evening begins with three seasonal appetisers, followed by chicken wings stuffed with Yunnan mushrooms. A curated selection of yakitori follows, with cuts including chicken thigh, shoulder and tsukune meatballs, all prepared over Kishu binchotan charcoal. A cold tomato and water bean dish cleanses the palate for a claypot rice with sweet seasonal corn, before a refreshing coconut and mango ice cream concludes the meal.

The menu is priced from HK$1,480 per person.

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Singaporean coffee roaster Common Man is introducing a series of new menus in July. Available on weekdays, the new business set lunch features mains such as the signature smash burger, or pan-seared barramundi with couscous and harissa, followed by a classic tiramisu and a choice of tea or coffee.

For slower afternoons, the new high tea set for two pairs the café’s creations with some from Singapore’s Tiong Bahru Bakery, with highlights including a mini Cubano sandwich, smoked salmon salad and crème brûlée.

The business set lunch is priced from HK$175 per person, and the high tea set from HK$388 for two.

Common Man Coffee Roasters
Address: Shop G26, G/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong

Summer calls for lighter, brighter flavours: LPM is refreshing its menus with a series of seasonal dishes, available in July and August. Citrus fruits lead the new experience, where each plate explores the zingy varieties that populate menus in the French Riviera during summer, from Amalfi lemons to blood oranges.

The set dinner menu begins with a refreshing watermelon gazpacho, followed by prawns with olive oil and lemon juice, and beef tartare with cornichons, capers and oyster mayonnaise. Main courses position ocean umami alongside rustic French poultry recipes—highlights are squid ink mafaldine with clams and herb butter, and duck confit with orange and endive. A choice of desserts concludes the experience—the new citrus panna cotta with blood orange sorbet and almond tuille offers a particularly refreshing finish.

The set dinner menu is priced from HK$598 per person.

The Lobby Lounge at Regent Hong Kong has launched an experience that puts an elevated spin on some of the city’s most beloved dishes, curated by executive chef Calvin Choi and The Lobby Lounge head chef Raymon Ip. Highlights include wonton noodles served in a dried flounder broth enriched with lobster oil; char siu egg rice, where rice is tossed with applewood-smoked bacon oil and topped with house-roasted Spanish Ibérico pork collar; white- and brown-sugar put chai ko (glutinous rice cakes) studded with Hokkaido red beans and topped with a drizzle of caramel and sprinkle of pistachios; and Hong Kong-style French toast served with salted egg yolk butter and local honey.

The menu is the first in a curated series of cultural experiences hosted by the hotel, with mahjong-tile-painting, kung fu and Chinese calligraphy sessions set to take place in the future.

Dishes are available from HK$108 each.

The Lobby Lounge
Address: G/F, Regent Hong Kong, 18 Salisbury Road, Hong Kong

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Akira Back has refreshed its omakase menu with a series of Hong Kong-exclusive dishes crafted with local produce. The ten-course experience remains rooted in Back’s signature international influences, blending traditional Japanese techniques with Korean flavours, but incorporates Hong Kong ingredients such as sweet corn, celtuce and 20-year-old mandarin peel.

Some of the most exciting dishes include the Hong Kong-exclusive popcorn amadai, which pairs the prized catch with young ginger dashi foam and pea shoot purée, and a roasted quail stuffed with Japanese Jidori chicken mousse, seasoned with a blend of 20-year aged tangerine peel and French brandy. Local sweet corn is used to craft the AB corn semifreddo, a refreshing dessert that also features coconut ice cream and gula melaka, palm sugar.

The omakase menu is available from July 6, priced from HK$1,688 per person.

Akira Back
Address: 5/F, The Henderson, 2 Murray Road, Central, Hong Kong

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Grand Majestic Sichuan is partnering with Prince and the Peacock to present two collaborative menus that explore the interplay between Sichuan and Indian cuisines. On July 15, chef Theign Phan will welcome chef Palash Mitra to Grand Majestic Sichuan for an evening of nuanced, spice-led dishes that spotlights fermentation and slow-cooked curries. Highlights include steamed razor clams with crispy rice and pollichathu, a slow-cooked sauce of shallots, coconut and curry leaves; Kung Pao Bombay duck chilli fry; and pu’er tea-smoked chicken with yakhni pulao, basmati rice cooked with chicken fat and morel mushrooms.

On July 30, Phan will join Mitra at Prince and the Peacock to present a fire-led dining experience. A thali-style tasting platter kicks off the experience, featuring the likes of bamboo shoot and green mango pickle, tea-smoked duck samosa with mint chutney, and chilli paneer skewers. The highlight of the evening is a selection of grilled mains, including prawns with Sichuan chilli bean paste, grouper with numbing spice rub, and clove-smoked three yellow chicken kebabs.

The menus are priced from HK$888 per person.

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Inside Fumée, an intimate yakitori restaurant led by Ryu Shunsuke, where fire is key and warmth is a non-negotiable