Cover Dining news: Sake Walk returns with a new cocktail experience (Photo: Sake Walk)
Dining news: Sake Walk returns with a new cocktail experience (Photo: Sake Walk)
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Discover limited-time menus, collaborations and other dining experiences worth booking right now
This week, dining in Hong Kong takes on a sense of place. Restaurants explore what defines regional cuisines, while bars highlight diasporic identities through seasonal and festive offerings.
The result: menus rooted in heritage, collaborations that bring contrasting culinary philosophies and histories into dialogue, and beverage programmes celebrating multifaceted origins.
Read on for the details, and consider this your sign to eat and drink out.
In case you missed it: Yong Fu Hong Kong unveils spring creations, Le Bar at Jean-Pierre launches French-inspired cocktails, and more
Third culture, first sip
Above Spice and Sesame Martini is part of Friday After Class’ new cocktail menu
Above The Maple Bacon Old Fashioned is smoky, boozy and subtly sweet
Spice and Sesame Martini is part of Friday After Class’ new cocktail menu
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Hong Kong is marked by multicultural personalities. To celebrate the diversity of this community, Central’s Friday After Class has launched a new menu that distils multifaceted identities into sippable creations. A Story of Integration: The Third Culture Sip is a collection of cocktails that blends flavours associated with Southeast Asian, Caribbean and European upbringings with distinctive Hong Kong tastes, featuring sweet profiles alongside sophisticated blends where bitterness, acidity and aromatics dominate.
Highlights on the menu include the Spice and Sesame Martini, a savoury bourbon-based cocktail where black sesame leads with familiar sweetness, accented with refreshing notes of lemongrass and lime, while the Tom Yum Coco reimagines the hot and sour Thai soup with gin, coconut and traditional tom yum spices. New cocktails are now available from HK$130 each.
Friday After Class
Address: 52 Peel Street, Central, Hong Kong
South meets east
Above Savour Cantonese and Huaiyang dishes at Ming Court’s upcoming collaboration
Savour Cantonese and Huaiyang dishes at Ming Court’s upcoming collaboration
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From April 16 to 18, Ming Court, Wan Chai will host Beijing’s Huai Xiang Guo Se for a three-night collaboration. Ming Court’s culinary director and opening chef Tsang Chiu King will team up with executive chef Cheng Ji Xiang of Huai Xiang Guo Se in an exchange that marries Cantonese craftsmanship with the delicate and refined flavours of Huaiyang cuisine.
The eight-course menu begins with Cheng’s Four Seasons Huaiyang platter, where each season is represented with a unique small bite, followed by a nourishing double-boiled teal ball soup by Tsang. The star of the menu is the braised yellow croaker meatball with sea cucumber in rich brown sauce, a Huaiyang classic reimagined with premium seafood. Meanwhile, Cheng’s culinary precision shines through the braised marbled beef roll in Dongpo-style, prepared with repetitive rounds of blanching and braising.
The menu concludes with a duo of desserts from Ming Court: chilled mango and honeydew melon sago cream with coconut milk, and caramelised herbal jelly with sweet potato nod to Hong Kong’s traditional dessert culture. The collaboration menu is available for dinner from April 16 to 18 for HK$1,888 per person.
Kanpai to excellence
Above Manotsuru will present a curated selection of sake at Sake Walk
Manotsuru will present a curated selection of sake at Sake Walk
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Sake Walk returns for an annual celebration of the traditional Japanese spirit. This year’s edition spotlights internationally recognised breweries on a weekly rotation, including Niizawa Sake Brewery from the Miyagi Prefecture, Manotsuru by Obata Brewery from Sado Island in Niigata and Shichiken from the Yamanashi Prefecture. Spanning over five weeks, the programme brings together guided tastings, expert-led masterclasses and pairing dinners designed to showcase the depth and versatility of this prized spirit.
Events will take place across restaurants and bars in Hong Kong, where diners are invited to explore the distinctive regional techniques and personalities of each participating brewery. In addition, a new sake cocktail lab adds a fresh perspective to this year’s programme, where local bartenders reinterpret how the traditional spirit is savoured, poured and served through interactive workshops.
Feast, fire and tradition
Above Celebrate Sinhalese New Year with Hotal Colombo’s traditional Sri Lankan platter
Celebrate Sinhalese New Year with Hotal Colombo’s traditional Sri Lankan platter
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April 14 is Aluth Awurudda, or Sinhalese New Year, a traditional holiday celebrated by Sri Lankans and the diaspora in Hong Kong. To celebrate the occasion, the city’s destination for Sri Lankan fare Hotal Colombo will present a festive thali (traditional Southeast Asian multi-dish platter), led by head chef Gisela Alesbrook.
The menu includes a selection of five curries, including fish, beef, chicken, dhal and jaffna prawns, paired with a choice of carbs that ranges from rice to roti. Diners can enjoy the platter with a selection of classic sambol (Sri Lankan relish) and sides, before finishing with the watalappam, a spiced coconut custard sweetened with jaggery sugar. The festive menu is available from April 13 to 15 from HK$268 per guest.
Shochu on the map
Above Head mixologist Manuel Saavedra of Salon Lanson
Above Savour new cocktails and canapés at Salon Lanson
Head mixologist Manuel Saavedra of Salon Lanson
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Salon Lanson is launching the spring edition of its Hong Kong ‘Odyssey’ cocktail series, which takes the storied streets of Causeway Bay as inspiration. Led by head mixologist Manuel Saavedra, the collection presents nine cocktails through a narrative-driven menu designed to be savoured as a walking map, capturing local neighbourhood stories through refreshing shochu-based drinks and three rotating canapé menus.
A highlight is the Incense and Tide, a Negroni-style cocktail inspired by the neighbouring Tin Hau Temple. Using dried kumquat-infused shochu as a base, this bold creation is balanced with Lapsang Souchong tea-infused Campari and sweet vermouth for a layered tasting experience. Another standout is The Jockey’s Weight, a Martini-esque herbal aperitif prepared through a meticulous cold fusion process that nods to the nearby racecourse. The new cocktails are priced from HK$128 each, and the cocktail and canapés set is available at HK$350 each.
Salon Lanson
International
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$ $ $
1/F, Lanson Place Causeway Bay, 133 Leighton Road, Causeway Bay, 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.
