Dining news: Andō welcomes Penang’s Restaurant au Jardin, Truffle Bakery pops up in Mong Kok, and more

Nadaman at Kowloon Shangri-La is welcoming Tokyo’s popular Ramen Ginza Onodera for a limited-time pop-up. The ramen joint will take over Nadaman’s private dining room, transforming the space into an intimate noodle bar.

On the menu are three ramen varieties—shoyu (soy sauce), shio (salt) and umakara (spicy)—crafted with the brand’s signature chicken broth flown directly from Japan and served with a portion of herb butter. A must-try is the special signature ramen, a comforting noodle bowl loaded with pork chashu (Japanese-braised meat), roasted duck chashu, ajitama (sweet and savoury marinated soft-boiled egg), and truffle pork wontons. Two mini rice bowls: special chashu donburi and Maguro tuna flakes with egg yolk donburi are also available.

Ramen bowls start from HK$108 each. The pop-up will open for lunch from 12 to 2.30pm; 6.30 to 10.30pm for dinner. Walk-ins only.

On August 26 and 27, Hong Kong’s Tatler Best 20 Restaurant 2026 award-winner Andō is set to welcome Penang’s Restaurant Au Jardin, the Tatler Best Restaurant of the Year 2026 (Malaysia), for a two-night collaboration guided by Japanese precision, Spanish warmth, French technique and Malaysian terroir. Kim Hock Su of Au Jardin will join Agustin Balbi to present an eight-course menu that is precise yet playful, featuring dishes such as fish and chips with Sichuan pepper emulsion, amadai à la plancha, and a mascarpone, chocolate and coffee dessert.

The collaboration menu is available for dinner from HK$2,588 per person.

Local charity Rén is hosting a guest-chef dinner series at modern European restaurant Té Bo, a Tatler Best Spotlight honouree, where chef Sabastian Lorenzi will welcome Romeo Morelli of Aqua for a one-night-only menu that leads with summer flavours from Italy. The six-course menu begins with a duo of refreshing starters: apricot tartlet and Hokkaido sweetcorn fritters, before moving on to seafood courses such as hamachi tartare and pan-fried sea bass with saffron and chorizo. The main dishes feature handmade potato gnocchi with Sicilian red prawn and red wine-braised short ribs. A yellow peach and strawberry meringue concludes the experience on a light and refreshing note.

The tasting menu is available on August 12 and priced from HK$1,288 per person. With each iteration of the series, participating restaurants will donate to Rén’s newly founded branch, the Rén Community Foundation, which funds the charity’s endeavours in supporting Hong Kong’s underprivileged youths.

Tatler Best Spotlight restaurant Ying Jee Club has refreshed its menu with a series of time-honoured dishes drawn from Hong Kong’s rich culinary heritage. Divided into four chapters, the refreshed line-up features a tasting menu, seasonal à la carte plates, a weekend-exclusive dim sum programme and a curated Chinese wine pairing menu.

The tasting menu revives heritage recipes with contemporary flair, featuring highlights such as imperial bird’s nest broth with partridge, chicken wings stuffed with ham and bamboo shoots, and sautéed pigeon fillets with sea cucumber. For a more refined experience, guests can opt for a Chinese wine pairing with a by-the-glass price of HK$128 each. Meanwhile, seasonal specialties like whole barbecued sucking pig, sautéed prawn with mayonnaise sauce and sesame, and deep-fried coconut milk fritters feature on the à la carte menu.

From August 8, Ying Jee Club will roll out a collection of 12 hand-crafted dim sum across four phases during its weekend lunch. Guests can enjoy traditional creations such as steamed pork dumplings with shrimp mousse and quail egg, steamed rice rolls with minced beef and 12-year aged tangerine peel, steamed sticky rice buns with air-dried meat and mushroom, and more.

Tatler Best 20 Restaurant Leela is set to welcome Labyrinth, a Tatler Best 20 Restaurant Singapore, for a limited-time collaboration that explores the cities’ shared heritage, history and flavours across a tasting menu. Singapore’s hawker flavours and India’s love for spice lead the experience, expressed through playful interpretations of street food and reimagined classics.

Highlights include white pepper and fennel lamb belly and rib bak kut teh, Singaporean pork rib soup; sambal balchao (a condiment of dried red chilies, vinegar and spices) prawn taco on spring onion and cheese paratha; Singaporean chilli crab curry with Bombay pav (fluffy bread roll); and tandoori three yellow chicken basmati biryani. A duo of desserts, gula melaka kulfi (palm sugar ice cream) falooda (Mughlai cold dessert) ice kachang (shaved ice dessert common in the Straits) and masala chai with kaya toast, concludes the experience.

The collaboration menu is available on September 2 and 3 from HK$1,288 per person.

Flower Years at Eaton HK is hosting a nostalgic beer party on August 21. From 6.30 to 11pm, the craft bar will transform into a campus playground complete with Hong Kong-style street snacks, retro games and throwback anthems. Guests can enjoy three hours of free-flow craft beers from the bar, featuring a line-up that includes local breweries such as Gweilo and HK Beer alongside international favourites like Stella Artois. No party is complete without food, and Flower Years will be serving deep-fried wontons, fried siu mai and curry fish balls throughout the evening.

Come dressed in school attire and receive a 15 per cent discount on admissions—it’s time to dust off your uniform. Early bird tickets are available until August 20.

Flower Years
Address: LG/F, Eaton Food Hall, Eaton HK, 380 Nathan Road, Jordan, Hong Kong

The Pontiac is set to host the next session of its Dive Bar Masterclass series on August 29, this time focusing on Margaritas. Guests will go behind the bar to learn how to craft the perfect Marg while sipping on two hours of unlimited Margaritas throughout the session, with a gourmet jacket potato from Butter Babe waiting for you at the end of the class.

Tickets are priced from HK$388 per person. The class starts at The Pontiac at 4pm.

Peridot will host two guest shifts on August 20, welcoming four bars from Beijing’s emerging mixology scene. From 6.30 to 8.30pm, Zhu Fan and Jason Huang of Bar Long Fong will take over the bar, shaking up cocktails that best represent their innovative mixology, including the Deconstructed Appletini that went viral on social media. Joining Zhu and Huang is Erik Bi from Pistachio, a Tuscan-inspired bar known for its light, approachable cocktails.

From 8.45pm, the evening shifts to a livelier rhythm as Kevin Song of Jollo takes over with a series of refined classic cocktails. Harry Zhang of A Bar of Crayon will join Song behind the counter to showcase the bar’s signature colour-inspired drinks.

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