Dining news: Belon welcomes Kong Hans Kælder, Amber hosts Andō, Estro, Noi by Paulo Airaudo and Bram Klinge, and more

This month, Tatler Best 20 Restaurants 2026 awardee Belon is set to welcome Copenhagen’s Kong Hans Kælder restaurant for a two-night-only collaboration. Its head chef and director Mark Lundgaard will join Belon head chef Mina Güçlüer to present an exclusive menu led by French techniques, Nordic minimalism and Mediterranean flair.

The menu opens with amuses-bouches from both restaurants, followed by Belon’s spot prawns with salted lemon and Ossetra caviar and Kong Hans Kælder’s scallop en croûte with Champagne sauce and caviar. Main courses feature two dishes by each chef; from Güçlüer come braised Wagyu short ribs with vine leaves and pistachios, and 14-day aged duck Apicius with smoked aubergine, while Lundgaard presents two French classics: bouillabaisse with monkfish and langoustine, and quail en sarcophage with Jerusalem artichoke and foie gras. A duo of desserts concludes the evening: coconut sorbet with olive oil and caviar from Lundgaard, and revani, Turkish semolina and yoghurt cake, au rhum with bergamot and crème fraîche from Güçlüer.

The menu is available on October 13 and 14, priced from HK$2,288 per person. An optional wine pairing is available at an additional cost.

This October, acclaimed Dutch bartender Bram Klinge joins three Tatler Best 20 Restaurants 2026 awardees and a Tatler Best Spotlight honouree for a one-night-only collaboration. The occasion brings together Richard Ekkebus of Amber, Agustin Balbi of Andō, Antimo Maria Merone of Estro, and Paulo Airaudo and Luigi Troiano of Noi to present a 12-course menu, complete with an eight-glass non-alcoholic pairing by Klinge.

The evening begins with a sparkling aperitif by Klinge, followed by a series of amuses-bouches from each kitchen. Noi’s tuna belly with uni, Kristal caviar and dashi jelly, and Andō’s Botan ebi, salsa roja and baby paprika kicks off the main menu, followed by Estro’s bottoni with buffalo robiola, turnip tops and bottarga, and Amber’s steamed kinmedai with Obsiblue shrimps and guanciale.

Main courses include Noi’s blue lobster with corn, beurre blanc, lemon and ’nduja, Andō’s Yi O rice with squid, and Estro’s pigeon with burnt leek terrine, liver mousse and pepper berry jus. Amber’s VAO vegan milk chocolate with five spices dessert signals the end of the meal, followed by a selection of petit fours from all four restaurants.

The menu is available on October 27, priced from HK$3,788 per person.

Zozzona, a Tatler Best Spotlight awardee, is launching a new Italian wine programme that traces chef Takayuki Kumai’s journey through Italy, offering bottles made from indigenous Italian grapes from Piedmont and Lombardy to Tuscany, Puglia and Sardinia. A highlight of the sparkling selection is the Lini 910 “Labrusca” Reggiano Lambrusco Rosso, a semi-sparkling red with dark cherry notes, while Produttori Vini Manduria “Alice” Verdeca 2024, a vibrant Pugliese white, delivers zesty and herbaceous notes that recall the sun-lit southern coasts of Italy.

Meanwhile, Italy’s islands contribute the likes of Frank Cornelissen “Susucaru” Rosato 2019, a fruity, botanical rosé made from a strain of native red grape vine farmed on the volcanic slopes of Mount Etna in Sicily, and I Garagisti di Sorgono “Murru” Monica 2020, a velvety red made from Sardinia’s indigenous Monica grape.

Wines start from HK$58 per glass and HK$288 per bottle, and can be enjoyed alongside Zozzona’s handmade pasta dishes or desserts.

Tatler Best Spotlight honouree Feuille is welcoming two new talents this autumn. Joining the kitchen are head chef Léo Daull and sous chef Alexandre Terrier, both of whom have worked at some of Paris and Hong Kong’s most prestigious institutions. While Terrier’s passion lies in eco-conscious cooking, Daull leads Feuille with a distinctive French approach.

The new menu unfolds with precision and clarity while retaining David Toutain’s signature touch. Conceived as an exploration of ingredients from the bottom of the ocean to farms and mountain ranges, the dining experience moves from shellfish to mushrooms and poultry. Courses are served across several plates, encouraging guests to discover each at their own pace. The zero-waste principle that has guided Feuille’s operations to date remains, as evidenced by the incorporation of components such as offal and shells throughout the meal.

The discovery menu is priced from HK$1,588 per person and the signature menu from HK$1,788 per person, with optional wine pairings available at an additional cost.

Butterfly Patisserie at Rosewood Hong Kong has launched a new pastry collection. Les Choux features a trio of custard-filled creations crafted by executive pastry chef Jonathan Soukdeo, available in vanilla, taro and coconut, and hojicha and chocolate flavours. The collection is available exclusively at Butterfly Patisserie from October 14 to 18 for walk-in purchases only, with a limited release of 100 sets per day.

Butterfly Patisserie
Address: Lobby Level, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Tatler Best Spotlight awardee The Steak House welcomes chef David Lee, a former contestant on Netflix’s Culinary Class Wars Season One and owner of Seoul’s meat-led restaurant Guunmong, to present an exclusive Hanwoo menu. Curated in partnership with the Hanwoo Association, Korea’s farmers’ organisation for the Hanwoo industry, the five-course dinner celebrates Korea’s prized beef through Lee’s contemporary approach and The Steak House’s fire-led cooking.

The menu begins with an Alaskan king crab salad and avocado taco from The Steak House, followed by yook hwei, Korean-style beef tartare, on brioche from Lee. Richer, more comforting flavours follow, featuring a kimchi bouillabaisse and Lee’s galbi-marinated Hanwoo 1++ ribeye steak. A sweet corn bingsu completes the meal.

The exclusive menu is available from November 5 to 6 from HK$2,188 per person for a minimum of two guests, with an optional wine pairing from HK$688 each.

Sai Ying Pun’s neighbourhood Italian restaurant Lucale is introducing a new six-course omakase menu this October. Available Monday to Thursday for dinner, chef and co-owner Alessandro Angelini presents six signature courses, beginning with two antipasti, two pasta dishes, a main course and a dessert. Highlights include Sicilian tuna with avocado cream, soy sauce and Amalfi lemon dressing; tortelli filled with carbonara sauce, pork cheek and courgette; lamb loin with almond cream, Mediterranean granola and red bell pepper sauce; and the classic tiramisu di Lucale.

In addition, five new dishes join the à la carte menu, including spaghettino freddo, a cold spaghetti salad with Sorrento lemons, chives, shallots and caviar that pays homage to renowned Italian chef Gualtiero Marchesi, widely regarded as a key figure in modern Italian cuisine.

The omakase menu is priced from HK$738 per person. New dishes start from HK$228 each.

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