Cover Dining news: Bangkok’s Iode brings its inventive French cuisine to Lobster Bar and Grill (Photo: Iode)
Dining news: Bangkok’s Iode brings its inventive French cuisine to Lobster Bar and Grill (Photo: Iode)
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From restaurant collaborations and limited-time menus to unique experiences, here is this week’s latest dining news
This week, Hong Kong’s dining scene proves once again that identity isn’t just a backdrop—it’s the main ingredient. Across the city, kitchens are anchoring new menus in the culinary traditions of specific regions, while bars are pouring from a deeper well: their own founding philosophies.
The result? Place-driven cooking that honours heritage without playing it safe, layered with global nuance, sharp collaborations that spark real dialogue between chefs working the same cuisine from different angles, and cocktail programs that don’t just taste good but mean something. Simply put, there’s never been a better week to eat and drink out in this city. Below are the tables worth booking now.
Read more: Ming Court collaborates with Beijing’s Huai Xiang Guo Se, Sake Walk returns, and more
Fruits of the sea
Above Chef Franck Le Bayon of Iode, Bangkok
Above Chef Victor Baudu of Iode, Bangkok
Chef Franck Le Bayon of Iode, Bangkok
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Lobster Bar and Grill is welcoming Bangkok’s Iode for an exclusive collaboration. Helmed by chefs Franck Le Bayon and Victor Baudu, Iode is celebrated for its neo-bistro fare, where traditional French cuisine receives a bold, contemporary twist. On April 22 and 23, Le Bayon and Baudu will bring their inventive philosophy into Lobster Bar’s refined brasserie setting for two dinner services, priced from HK$1,698 per person.
Collaborative bites like padron pepper skewers and prawn toast open the evening, followed by a curation of dishes from Iode. Highlights include the bone marrow with uni and yellow wine sabayon and the langoustine paired with entrecôte sauce, bisque, and fennel salad. Lobster Bar will follow with dishes that reflect its signature style, including the locally-inspired grilled turbot ‘Typhoon Shelter’ with celtuce and broccolini. Iode’s pigeon pithivier with foie gras reimagines a classic French dish with contemporary precision, followed by a rhubarb and strawberry dessert from Lobster Bar that concludes the evening with sweet, botanical notes.
Lobster Bar and Grill
Steak House
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$ $ $ $
6/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong
A taste of the Alps
Above Chef Arnaud Dunand of Maison Dunand in Bangkok
Above Maison Dunand serves a menu of Alpine-inspire dishes
Chef Arnaud Dunand of Maison Dunand in Bangkok
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On April 24 and 25, Whisk at The Mira Hong Kong will welcome Bangkok-based chef Arnaud Dunand of Maison Dunand for an exclusive limited-time menu. Dunand will bring the maison’s unique approach to Alpine cooking, where dishes are rooted in his Savoie upbringing and guided by Asian flavours. The seven-course dinner menu showcases seasonal flavours using highland ingredients such as Alpine char, white asparagus and fir.
Highlights of the menu include bricelet, a thin Swiss waffle topped with pike perch and white fish roe; milk-fed lamb enhanced with the heady aroma of bear garlic; refreshing vacherin ravioli with lemon; and a citrus-forward lemon with buttermilk and basil dessert. The menu is priced from HK$1,288 per person.
Step inside a sherry bodega
Above The Palomino Gold is part of Volume 7, the new menu at Artifact
Above Volume 7 also features the cocktail Guernica
The Palomino Gold is part of Volume 7, the new menu at Artifact
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Hong Kong’s Tatler Best 20 Bar 2025 Artifact turns to its founding ethos for its seventh menu, where each drink explores the connections between the land, the sea and craftsmanship. Divided into four chapters: Tamed Earth, Wild Frontier, Littoral Influence and Artisan’s Craft, the new menu is powered by single-vineyard bottles of Valdespino, one of Andalusia’s most traditional sherry bodegas.
A highlight is Noon on the Macharnudo, a refreshing highball that pairs Valdespino Inocente Fino with pink guava and lemongrass, while the Bloody Mary-style Vestido Rojo nods to the passionate rhythms of flamenco dance with tequila and a tapas-inspired mix of tomato and bell pepper. Artifact’s Volume 7 menu is now available alongside classic house cocktails.
Bready or not
Above Parathas from Prince and the Peacock are flaky, buttery and indulgent
Parathas from Prince and the Peacock are flaky, buttery and indulgent
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Across much of India, particularly in the north and central bread belt, flatbreads are as essential as rice, served alongside curries and stews to scoop, soak and savour. To celebrate this enduring culture of carbs, Prince and the Peacock is introducing a royal selection to the table. Led by chef Palash Mitra, the series highlights breads of India’s historic kingdoms through artisanal flours, traditional recipes and refined techniques.
From now until mid-June, the restaurant will serve four types of bread: the green peas and fresh herb-filled amritsari kulcha from Punjab, the seven-spice roghni naan from Kashmir, the saffron-infused kesari paratha from Lucknow and the multi-layered, cane sugar choori paratha. The Shahi: Breads of the Royal Kitchens is priced from HK$78 per item and is available to enjoy alongside Prince and the Peacock’s core menus.
Prince and the Peacock
2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong
The Parisian combo
Above Mouton Cadet wines are paired with three delectable pastries
Mouton Cadet wines are paired with three delectable pastries
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Coinciding with Le French Gourmay, Bordeaux wine brand Mouton Cadet introduces a boozy café experience to Central Market. From April 30 to May 3, visitors can enjoy three curated wine pairings with a choice of baked-fresh-daily pastries. The plain croissant is paired with Mouton Cadet white, a blend of Sauvignon Blanc, Sémillon and Muscadelle with fruit and citrus notes.
Meanwhile, the cuvée héritage pays tribute to the complexity of the Bordeaux terroir with an aged blend of Merlot and Cabernet Sauvignon. The roasted, full-bodied profile of this unique red is curated to complement a rich pain au chocolat and the refreshing fruitiness of danish with red berries.
Mouton Cadet at Le French GourMay
Address: Booths 24 and 25, 1/F, Event Space, Central Market, 93 Queen’s Road Central, Central, Hong Kong
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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.
