Cover Dining news: Ho Lee Fook has a collaboration with Bangkok's I-Sang this March
Dining news: Ho Lee Fook has a collaboration with Bangkok's I-Sang this March
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Explore all the limited-time menus, chef collaborations and guest shifts that should be on your dining radar this week
This week, regional connections pervade each happening. Mixology takes centre stage, with limited-time guest shifts gathering and celebrating the talents shaping Asia’s cocktail scene. Menus remain appropriately art-inspired, nodding to painters, authors and the arts while local stories, neighbourhoods and memories inspire new beverage programmes.
Dining becomes a collaborative effort. Culinary heritage, local flavour and a respect for refined cooking techniques become the crux of conversations between local chefs and regional personalities. Read on for the details, and consider this your nudge to dine and drink out.
Read more: Bar Leone’s Lorenzo Antinori heads to the Oscars Governors Ball with Tequila Don Julio
For the love of cocoa
Above Savour the art of chocolate with The Drawing Room’s latest afternoon tea menu
Savour the art of chocolate with The Drawing Room’s latest afternoon tea menu
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The Drawing Room at The St Regis Hong Kong is partnering with Italian chocolatier and gelateria Venchi for a cocoa-focused afternoon tea menu. Served from The Drawing Room’s afternoon tea trolley is a curated selection of sweet and savoury creations by executive pastry chef Rémy Gaule, infused with Venchi’s artisanal, zero-sugar chocolates. Chilli dark chocolate adds a spiced kick to the rich and indulgent lobster roll, while smooth and velvety dark chocolate accents the earthy flavours of braised beef puff. Extra dark chocolate adds umami to the classic canelé, while milk chocolate infuses the almond crunch with subtle sweetness. The afternoon tea is priced from HK$478 for one and HK$888 for two and includes a limited-edition Venchi chocolate gift set.
Liquid paintings, sippable stories
Above Vincent Van Gogh’s ‘Sunflowers’ series is distilled into a vibrant cocktail
Above Sip as you read at The Old Man this month
Vincent Van Gogh’s ‘Sunflowers’ series is distilled into a vibrant cocktail
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Two Hong Kong bars from the Aberdeen Arts Row are transforming their menus into an art and literature exhibition.
Dead Poets pivots from its previous literary focus to draw inspiration from recognisable figures and artworks throughout history. Edvard Munch’s The Scream is transformed into a tropical concoction of banana, sherry and rum of the same name, while ‘Campbell’s Highball’ takes Andy Warhol’s pop art painting series as a starting point for a Bloody Mary-inspired drink with whiskey, clarified Coca-Cola, and tomato and strawberry syrup.
Meanwhile, offerings from the Hemingway-inspired bar The Old Man remain firmly entrenched in literature. Partnering with second-hand bookstore Gentle Books, a curation of modernist pre-loved classics and nonfiction is available for purchase at the bar throughout March. Take this as your sign to pick up a volume of ‘The Great Gatsby’ or ‘The Grapes of Wrath’ as you sip your way through the three-stage menu, inspired by various relationships maintained by Hemingway throughout his life.
Dead Poets
Address: G/F, 41-49 Aberdeen Street, Central, Hong Kong
The Old Man
Lower G/F, 37 Aberdeen Street, Central, Hong Kong
No frills, just grills
Above Sanggun (Steve) Lee of Bangkok’s I-Sang will join ArChan Chan at Ho Lee Fook this March
Sanggun (Steve) Lee of Bangkok’s I-Sang will join ArChan Chan at Ho Lee Fook this March
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Bangkok’s I-Sang is best known for its terroir-forward menu of Korean-Thai dishes, where chef Sanggun (Steve) Lee skillfully translates traditional Korean dishes onto contemporary plates. While I-Sang’s offerings are designed to soothe, Lee’s upcoming collaboration with Ho Lee Fook promises to rouse the senses. For two nights, Lee will join chef ArChan Chan for a celebration of live-fire cooking and barbecue traditions in Cantonese and Korean cuisines.
The eight-course menu invokes the communal atmosphere of Korean barbecue spots and Cantonese restaurants with dishes designed for sharing. Ingredients remain firmly Thai, where rice varieties farmed in Thailand’s northern reaches and seafood caught along its coasts take the lead. The collaboration menu is available on March 23 and 24 from 6pm and is priced from HK$888 per person.
Kowloon City in a glass
Above Seasonal cocktails such as ‘Hairy Crab’ feature on the new menu
Above Beverage manager Damon Fung distills local memories and heritage into the new menu
Seasonal cocktails such as ‘Hairy Crab’ feature on the new menu
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Local mixologists are turning to Hong Kong’s neighbourhoods for inspiration. Jin Bo Law Skybar has launched a new menu inspired by the enduring history of Kai Tak. Under the direction of beverage manager Damon Fung, A Timeless Hong Kong Tale leads with local flavours and ingredients. ‘Pineapple Bun with Butter’ pays homage to the beloved pineapple bun with lychee baijiu, pineapple juice, coconut milk and red bean, while ‘Siu Mei’ nods to Hong Kong’s barbecue traditions with flavours of ginger, scallion roselle, topped with chicken soup cream foam. Meanwhile, ‘Kai Tak Airport’ honours the neighbourhood’s rich aviation history with bourbon whisky, orange and yuzu baijiu. The new menu is now available with cocktails priced from HK$138 each.
Jin Bo Law Skybar
Address: 15/F, Dorset Kai Tak, Hong Kong, 43 Shing Kai Road, Kai Tak, Hong Kong
Reunion of old friends
Above Aven Lau guides Épure’s classic French menu with precision and sophistication
Above Vallian Gunawan reimagines authentic Indonesian flavours through refined French techniques at Kindling
Aven Lau guides Épure’s classic French menu with precision and sophistication
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Épure is set to host Jakarta-based restaurant Kindling for a four-hands collaboration. Beyond a meeting of talented chefs from two Tatler Best 2025 restaurants, this one-night-only dinner service sees the reunion of two friends. Chefs Aven Lau and Vallian Gunawan first crossed paths in the kitchens of Singapore’s Odette, where they bonded over a passion for expressing Asian flavours and heritage culinary traditions through contemporary French techniques. Now, with chef Lau guiding Épure’s classic French menu and chef Gunawan leading Kindling with a firm focus on Indonesian cuisine, the collaboration entails dishes that spotlight Asian flavours through refined French techniques. The menu is available on March 26 and is priced from HK$1,688 per person.
A sky-high celebration
Above Panoramic views of the Victoria Harbour accompany Ozone’s upcoming event
Panoramic views of the Victoria Harbour accompany Ozone’s upcoming event
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On March 24, Hong Kong’s highest rooftop bar Ozone will host a celebration of talents transforming Asia’s dining and drinking scene.
‘Ten at the Top’ gathers two chefs and eight mixologists from the region for an evening of dialogue and collaboration. May Chow of Little Bao from Hong Kong and chef Tam Kwok Fung of Chef Tam’s Seasons will lead a menu of Cantonese-inspired bar bites that spotlights modern Chinese cuisine.
Meanwhile, Ayaka Okada of Bees Bar by Narisawa and Yasuhiro Kawakubo of Punch Room from Tokyo, Eartha Hui of Quinary in Hong Kong, Kripal Singh of ZLB23 from Bengaluru, Marco Dongi of Bangkok’s Bar Sathorn, Mark Lloyd of Wing Lei Bar in Macau and Paulo Naranjo of The St Regis Bar in Jakarta will join Ozone’s Bryan Benitez for rotating guest shifts from 8pm onwards. Ozone’s ‘Ten at the Top’ event is free to enter.
Topics
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.
