Cover Dining news: Guest chef Sunday Roast series returns to Lobster Bar and Grill (Left to right: Cary Docherty, Park Seung Hun, Theign Phan, Mitsuru Konishi and DoBee Lam)
Dining news: Guest chef Sunday Roast series returns to Lobster Bar and Grill (Left to right: Cary Docherty, Park Seung Hun, Theign Phan, Mitsuru Konishi and DoBee Lam)
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From limited-time collaborations to seasonal menus crafted with local produce, here’s everything happening in Hong Kong’s dining scene right now
This week, Hong Kong’s dining scene is driven by collaborations worth noting. One restaurant revives a series that refreshes a weekend classic; another looks beyond the city for an ingredient-focused menu; and a bar-restaurant team-up explores place, identity, and tradition through food and drink.
Elsewhere, the usual rhythm holds steady: anniversary tasting menus, seasonal updates and pop-ups keeping things interesting. Point is: there’s plenty of reason, despite the rain, to head out, eat and drink right now. We’ve rounded up the latest dining news below. Consider this your nudge to book a table.
Return of the roast
Above Lobster Bar offers a multi-course Sunday roast dining experience
Lobster Bar offers a multi-course Sunday roast dining experience
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Lobster Bar & Grill is bringing back its popular guest chef Sunday roast series for four months starting August 2. On selected Sundays, diners can choose to enjoy collaborative dishes by Tatler Best 20 Restaurant winner Hansik Goo and Tatler Best Spotlight restaurants Plaisance by Mauro Colagreco, Sep and Grand Majestic Sichuan alongside Lobster Bar’s brunch menu, which includes a selection of starters, a choice of roast meat or seafood dish paired with sides, and desserts.
Lobster Bar and Grill
International
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$ $ $ $
6/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong
Soil to Seoul
Above Chef Hawan Jung of Gigas, Seoul
Above Chef-founder Simon Rogan of Roganic, Hong Kong
Chef Hawan Jung of Gigas, Seoul
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Roganic, a Tatler Best 20 and Tatler Best Design Restaurant 2026, is welcoming Seoul’s Gigas for a two-night collaboration. Chefs Hawan Jung and Adam Catterall will cook together in Roganic’s kitchen to curate a dinner menu centred around nature, fermentation and ingredient-led cooking.
The evening progresses from light, vegetable-forward dishes such as a starter of mandarin, carrot, Jerusalem artichoke and clam, to collaborative plates like cod with jalapeño, turnip, potato and cod pil pil sauce, and duck with corn and chilli, sweet potato romesco and morning glory. The chefs’ produce-forward approach extends towards desserts, which feature seasonal strawberries, asparagus and guava as well as locally-farmed rice and figs.
The menu is available on August 25 and 26 from HK$1,880 per person.
Second helpings
Above Reimagined Cantonese dishes feature on Jee’s new anniversary menu
Reimagined Cantonese dishes feature on Jee’s new anniversary menu
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Contemporary Cantonese restaurant Jee is marking its second anniversary with a new seasonal menu. Guided by chefs Siu Hin-chi and Oliver Li, the Tatler Best Spotlight restaurant continues to celebrate local heritage and flavours through Western cooking techniques.
New items include the French blini with mantis shrimp and shrimp roe, a reinterpretation of a traditional dim sum classic that replaces the Cantonese fried pancake with a dried shrimp and Chiu Chow fermented radish-infused blini. Also of note is the black pepper glazed Iberico pork pluma, which presents the caramelised cut alongside chilli and celeriac purée. Desserts are equally inventive, with the Hakka green tea with fermented rice sorbet and peanut ganache nodding to traditional flavours.
Canton affair
Above Chiu Tang will present a selection of classic Chiu Chow recipes
Above Kinsman will craft two accompanying cocktails to pair with the tasting menu
Chiu Tang will present a selection of classic Chiu Chow recipes
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Chiu Chou cuisine specialist Chiu Tang is partnering with Tatler Best 20 and Tatler Best Innovation Bar Kinsman for an exclusive tasting experience. Titled In the Mood for Flavours, the two-night menu features a selection of Chiu Chow classics presented by executive chef Cheung Lam Por that includes pan-fried egg batter with baby oyster, wok-fried chicken with Chiu Chow plum sauce and Canadian geoduck with ginger-spring onion noodles, complemented by two Cantonese-inspired cocktails by Kinsman crafted using local spirits and botanicals.
Guests can enjoy exclusive dishes and cocktails as part of an eight-course menu, available on August 12 and 13 from HK$1,080 per person.
Reap what you sow
Above A selection of artfully composed dishes on Feuille’s latest seasonal menu
A selection of artfully composed dishes on Feuille’s latest seasonal menu
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Tatler Best Spotlight awardee Feuille has unveiled a new seasonal menu that spotlights local harvests. Highlights include ghost prawn with cucumber and fig leaf; Shiqi pigeon with wampee berry and Thai basil; and Sai Kung spiny lobster with pumpkin and guava. A selection of summer pastries are also available for dine-in and takeaway, including the fig leaf entremet, which layers fig leaf ganache with pineapple and almond cake.
The menu is available through August 31 for HK$588 per person for lunch and for dinner at HK$1,288 per person.
Fresh bakes
Above Four Seasons’ popular baked Japanese cheese tarts are available at the IFC Mall pop-up
Above Savoury pastries are prepared daily by Four Seasons Cake Shop
Four Seasons’ popular baked Japanese cheese tarts are available at the IFC Mall pop-up
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Four Seasons Cake Shop is bringing its signature bakes alongside pop-up exclusives and limited-edition releases to IFC Mall. The collection leads with the popular baked Japanese cheese tarts in vanilla and Kyoto matcha flavours, while a selection of grab-and-go items are also available, including savoury options like the egg and bacon semolina bread, and ham and emmental cheese croissant, as well as sweets such as cashew chocolate and rose lychee cookies, and caramelised brioche with poached pandan crème.
Four Seasons Cake Shop pop-up
Address: Kiosk LA15, Podium Level 1, IFC Mall, 8 Finance Street, Central, Hong Kong
Lamb, bird and beyond
Above Local three yellow chicken features on Kyanbasu’s extended menu
Above Sudachi somen noodles are available on the refreshed lunch set menu
Local three yellow chicken features on Kyanbasu’s extended menu
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Lamb specialist Kyanbasu by Mt Yotei is revamping its menu with a new dining experience, refreshed lunch sets and an expanded dinner à la carte selection that includes non-lamb dishes. Highlights include the dry-aged Yuen Long three yellow chicken, while new additions like dry-aged crispy roast lamb flank and hand-pounded lamb patty donburi with Mei Heong salted threadfin grounds the experience in Kyanbasu’s established lamb-forward identity.
Kyanbasu by Mt Yotei
Address: G/F, 40 Gough Street, Central, Hong Kong
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.
