Dining news: Ho Lee Fook welcomes Bangkok’s I-Sang, Kindling collaborates with Épure, and more

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

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.

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

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.

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.

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