Dining news: Messina partners with Mius, Zozzona launches pasta omakase, Ho Lee Fook revamps Sunday menu, and more

Gelateria Messina has partnered with Tatler Best New Bar Mius for the latest chapter of its ‘The Scoop’ collaborative series. From August 18 to 31, visitors can savour two new flavours inspired by Mius’ signature cocktails: the Apple-ly After is a refreshing green apple sorbet swirled with aromatic coconut, lime leaves, pandan sherbet and juniper berries, while the A-Mius-ing Negroni delivers a kick with Italian amaro and pink peppercorn-infused strawberry gelato. New flavours are available in limited quantities daily while stocks last.

Messina Central
Address: 37-43 Pottinger Street, Central, Hong Kong

Messina The Peak
Address: Shop G08, G/F, Peak Galleria, The Peak, Hong Kong

Bar Mind, a Tatler Best Spotlight 2026 awardee, has unveiled a new menu inspired by nostalgic childhood flavours. Founders Jo Lo and Birstacla Wong continue to craft meaningful mixes that nod to representative Hong Kong tastes. Highlights include the Satay Highball, a tequila and mezcal-based concoction infused with satay sauce, coconut and guava inspired by satay beef noodles; the Claypot Sour, a vodka, black glutinous rice wine and Chinese sausage oil mix that nods to claypot rice; while the Mr Meiji replicates the flavour of the Meiji chocolate-covered grape snacks with gin, grape soju and pink peppercorn.

Local whisky distributor Whiskies & More is celebrating its tenth anniversary with a bar takeover at Tiffany’s New York Bar. The two-day event will present around one hundred bottles of whiskies and spirits, from easy-going drams to independent releases and rare labels.

A highlight of the event is the first Asia tasting of Spirit of Scotland, a new range of single cask and single malt Scotch whiskies designed for enjoyment from the acclaimed distillery, Gordon & MacPhail. Visitors will have the chance to savour these spirits before their official launch in late 2026. Copenhagen Distillery also presents a cocktail menu, featuring four Nordic-inspired drinks such as Lord Heering and Lavender Martini crafted with Scandinavian spirit aquavit.

The event will take place on September 12 to 13, tickets are priced at HK$68 per day. Visitors are encouraged to bring their own glass.

Zozzona, a Tatler Best Spotlight honouree, has introduced a new pasta omakase menu. Led by chef Takayuki Kumai, the experience revolves around handmade pasta, presented with Japanese ingredients, precision and unexpected touches. Highlights include the shima-aji crudo, paired with summer plum ponzu, cucumber and fresh plums in a showcase of seasonal ingredients; capellini with tomato-konbu dashi, seared scallop, caviar, sudachi and semi-dried tomato refreshes a timeless Italian recipe with Japanese touches; while the fettuccine with Napoli-style Genovese pork ragù, semi-dried fig, parmesan and pepper delivers comfort in each bite.

The omakase menu is priced at HK$488 per person.

See also: 9 open kitchens and chef’s counters in Hong Kong for front-row dining

Uncle Quek, Southeast Asian bistro and Tatler Best Spotlight awardee, is welcoming a new addition to the team. Joining chef Barry Quek is executive chef Irfan Rao, who brings a different dimension of Southeast Asian dining to the table. Drawing on his Pakistani heritage and over a decade of training in prestigious kitchens such as Restaurant Gordon Ramsay, Sketch and L’Atelier de Joël Robuchon in the UK, Rao will explore the rich, spice-laden culinary heritage of the Straits region.

Uncle Quek signatures such as beef rendang tagliatelle and lobster laksa anchor the menu, accompanied by new creations such as mushroom pakoras (fritters) with coriander and mint yoghurt chutney, black cardamon lamb ribs with tamarind and lamb stock glaze, and Hariyali chicken tikka with green chilli, mint and homemade paratha which expand the restaurant’s exploration of Southeast Asian tastes.

Tatler Best Spotlight restaurant Ho Lee Fook is refreshing its monthly Sunday programme with a line-up of unlimited dim sum and a curated selection of Chinese wines, including sparkling, white, red and rosé bottles from regions such as Ningxia, Yunnan and Hebei.

Good Fortune Club’s new menu leads with the restaurant’s signatures, including the Har Har har gow, Bombay duck spring roll, prawn and quail egg siu mai, and Kurobuta pork char siu puff with pineapple, alongside playful creations such as prawn toast okonomiyaki, mala beef balls with makrut lime leaves and Chiu Chow-style cheung fun with spring onion. The unlimited menu extends towards bigger plates, including Fujian fried rice, salted pork and egg fried rice vermicelli, and a selection of Cantonese barbecued meats.

The menu is priced from HK$988 per person.

Felix at The Peninsula Hong Kong will launch a Charlie and the Chocolate Factory-themed afternoon tea this November to coincide with the Hong Kong debut of the musical. From November 10, visitors can tuck into a spread of sweets and savouries inspired by representative moments from Roald Dahl’s whimsical world, decorated with distinctive Wonka-esque charm. Highlights include smoked salmon with caviar and carrot panna cotta sandwich, dark chocolate cream with blackcurrant compote and hazelnut praline chocolate ganache tart. A selection of themed cocktails and mocktails is also available, featuring the likes of Butter Scotch, a blend of butterfat-washed whisky, vermouth, hazelnut liqueur and vanilla syrup.

The afternoon tea price starts from HK$850 per person.

The Cakery and Snack Baby Gelato & Drinks present the corn crunch collection, a limited-edition series that features a seasonal gelato flavour and a vegan cupcake. Snack Baby will add a sweet corn gelato swirled with honey butter-coated cornbread croutons to its lineup for two weeks from August 24 to September 6, while a cornbread cupcake topped with maple ganache and toasted cornbread croutons by The Cakery will be available online and in-store.

Snack Baby
Address: G/F, 93-95 Hollywood Road, Central, Hong Kong

The Cakery
Address: Shop 1105A, Podium Level 1, IFC Mall, 8 Finance Street, Central, Hong Kong

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On August 29, Ask for Alonzo will host a Petiquette Day at its Happy Valley outlet in support of local charity Tails Lantau. The event, organised by Puptails, features a lineup of local pet brands and professionals, including Buddy Bites, Island Kennel Training and Valley Veterinary Centre. Visitors can look forward to a dog-friendly food and snack menu that includes a complimentary chicken, beetroot and carrot Negrowli mocktail by Puptails, a dog adoption event, a pet health seminar by veterinary specialists and more.

Entry is priced at HK$100 per person, which includes a complimentary welcome mocktail and snack from Ask for Alonzo. All proceeds will be donated to Tails Lantau to support their rescue efforts across Hong Kong.

Ask for Alonzo Happy Valley
Address: G/F, 7-19 Wong Nai Chung Road, Happy Valley, Hong Kong

C108 is welcoming Shanghai’s Bar Choice for an exclusive guest shift on August 20 as part of its Friends on Tour collaborative series. Founder Ring Zhao and head bartender Justine Delgehier of Bar Choice will take over C108 with a menu of Chinese tea-inspired cocktails, each honouring China’s heritage tea brewing techniques. Highlights include the Longjing and Ginger Lily, a cocktail built on Longjing tea, fragrant ginger lily and a bitter melon ice sphere that adds depth to the drink as it melts; the Sencha & Tomato is an umami cocktail that layers Japanese roasted tea with tomato and dashi-smoked olive; while the gin-based Holy Yuzu brings a refreshing tang with fermented pineapple, yuzu juice and yuzu blossom tea extract.

Tickets are priced from HK$150 per person and include one cocktail.

Italian trattoria Dieci is refreshing its menu with summer-appropriate flavours. Chef Paolo Olivieri turns to Italy’s diverse regions for inspiration, crafting plates that spotlight the distinctive flavours and culinary traditions of each locale. Peak season ingredients such as green figs, Lorenzini melons and San Marzano tomatoes guide the menu, resulting in plates such as burrata with tomato crudaiola, bluefin tuna belly crudo, ragù with Calabrian black pork sausage and ribs, and dry-aged local pigeon with a rich liver sauce.

Dieci
Address: B/F, 29-31 Gough Street, Central, Hong Kong

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