Cover This week’s dining news features three six-hand collaborations between Feuille, Amber, Whey and Mono
This week’s dining news features three six-hand collaborations between Feuille, Amber, Whey and Mono
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Explore limited-time collaborations, guest shifts and locally-inspired menus in this week’s dining news
This week, terroir-focused and nature-driven approaches define Hong Kong’s dining scene. The result is menus that showcase varied and intricate regional flavours, beverage lists that nod to local histories and collaborations that emphasise home-grown produce.
Meanwhile, upcoming events celebrate the chefs and mixologists transforming Hong Kong’s dining scenes, which makes this as good a time to eat and drink out as any. Read on for the latest dining news in Hong Kong, from limited-time menus, exclusive restaurant collaborations and menus paying homage to the city’s multiculturalism.
In case you missed it: Ho Lee Fook welcomes Bangkok’s I-Sang, Kindling collaborates with Épure, and more
A taste of Nice
Above Luca Marinelli curates a menu of vibrant provençal cuisine at Salon Des Refusés
Luca Marinelli curates a menu of vibrant provençal cuisine at Salon Des Refusés
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Salon Des Refusés will host a one-night-only dinner that showcases the coastal flavours of Nice. Led by chef Luca Marinelli, this exclusive experience is the third iteration of the restaurant’s Hommage series, which honours a specific French coastal cuisine through a multi-course affair.
Provençale classics and Mediterranean flavours feature on the ten-course menu, where hand-picked fresh catches from the Aberdeen Wholesale Fish Market can be found in time-honoured recipes. A highlight is the abalone Niçoise salad, which contrasts a refreshing French staple with a local ingredient. Similarly, mantis shrimp adds an extra touch of indulgence to the traditional Monégasque barbajiuan ravioli, while saffron gives the Marseillais classic sweet sea bream bouillabaisse fish soup an aromatic kick. The menu is available for dinner on March 25 and is priced from HK$988 per person, with an optional wine pairing priced from HK$488 per person.
Salon Des Rufesés
Address: 9 Bridges Street, Central, Hong Kong
Feuille to table
Above Savour local produce at Feuille’s anniversary lunch
Savour local produce at Feuille’s anniversary lunch
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Tatler Best 20 Hong Kong 2025 restaurant Feuille is celebrating its third anniversary with a special collaboration series. Kicking off the four-day event is a half-day guided tour of Farmhouse Productions’ farm in Kam Tin, Yuen Long, followed by a local produce-led lunch.
Across the following days, chefs David Toutain and Joris Rousseau will partner with Richard Ekkebus of Amber, Barry Quek of Whey and Uncle Quek and Ricardo Chaneton of Mono to present three one-night-only six-hand dinners. Each menu is priced from HK$2,488 per person.
See you at the DPD (dai paai dong)
Above Gather for an elevated dai paai dong experience at Four Seasons
Gather for an elevated dai paai dong experience at Four Seasons
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The Lounge at Four Seasons is launching a new a la carte menu that pays homage to Hong Kong’s heritage-filled cuisine, from fiery dai paai dong dishes to comforting noodles, soups and rice. A highlight is the typhoon shelter wok-fried lobster, in which a whole lobster is grilled to perfection and served under a mound of fried garlic. The classic pork and shrimp wonton noodle soup receives a subtle and elegant upgrade with superior stock, while the humble sweet and sour pork shines with a sugary tang. The Lounge’s new Hong Kong ‘Sizzle’ menu is available now for dinner.
The Lounge
International
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$ $ $ $
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G/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
This too shall pasta
Above Premium Japanese sirloin feature in the bistecca di manzo
Premium Japanese sirloin feature in the bistecca di manzo
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Tsim Sha Tsui’s popular Italian-Japanese pasta bar Zozzona is hosting a two-night collaboration with Okinawa’s Pastaione. Chef and co-founder Teppei Zama will bring island flavours and jet-fresh ingredients to Zozzona’s kitchen, joining chef Takayuki Kumai for a showcase of itameshi (Japanese-Italian fusion) cuisine.
Starters such as zeppole di baccalà, codfish fritters with Japanese fruit jam and mascarpone, kick off the evening, followed by a curation of pasta courses that includes pork ragù pappardelle with Chianti red wine and onions. Two desserts round off the evening, both featuring chinsukou, a classic Okinawan sugar biscuit that dates back to the Ryukyu Kingdom. The Okinawa tiramisu crumbles this historic treat in between layers of mascarpone and cocoa, while diners can also enjoy the biscuit as a petit four with an Italian twist. The Zozzona and Pastaione collaboration menu is available for dinner on April 15 and 16.
Zozzona
Address: 29-31 Hillwood Road, Tsim Sha Tsui, Hong Kong
A duet in French
Above Left to right: Chefs Valentin Fouache (Duet by David Toutain) and Loic Portalier (Louise)
Left to right: Chefs Valentin Fouache (Duet by David Toutain) and Loic Portalier (Louise)
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Valentin Fouache of Bangkok’s Duet by David Toutain joins Loic Portalier of Louise for a two-night-only dinner collaboration. Sharing an ingredient-forward approach to food informed by seasonality and terroir, the chefs have curated a menu that showcases the natural flavours of ingredients with sophisticated garnishes. The umami King crab is enhanced with caviar and balanced with celery and vanilla, while a selection of rare ingredients: fir buds, sugar peas and vin jaune French yellow wine, complements the prized Brittany Dover sole. The collaboration menu is priced at HK$1,980 per person and is available for dinner on April 14 and 15.
It takes two to tango
Above Simone Caporale returns to Hong Kong for a guest shift with Lorenzo Antinori
Simone Caporale returns to Hong Kong for a guest shift with Lorenzo Antinori
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Lorenzo Antinori and Simone Caporale are back together for one evening of live music, delectable bites and flowing cocktails. Since their last appearance at the opening of Montana, Caporale has taken a break from international stardom to reconnect with loyal regulars at his Barcelona hotspot Sips. Meanwhile, Antinori’s Bar Leone has been crowned the Tatler Best 2025 Bar of the Year, Hong Kong and Asia Pacific, and the mixologist has recently brought his signature creations to the Oscars official after-party.
This is now a rare chance to catch two of the most sought-after personalities behind the same bar. Rhythmic Cuban music will kick off the evening at 7pm, Antinori will join Caporale at the bar at 8pm, serving cocktails until late into the night. Arrive early, secure a seat and immerse yourself in the ritmo (rhythm) of world-class mixology.
Montana
Address: Shop A, G/F, 108 Hollywood Road, Sheung Wan, Hong Kong
Tasting culture
Above Tai O’s historic pearl trade inspired this stunning cocktail
Tai O’s historic pearl trade inspired this stunning cocktail
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Hong Kong’s diverse local food culture is making its rounds on cocktail menus across the city, including at Quinary. ‘Flavour’ is the latest chapter in the bar’s ‘The Five Senses’ series, which spotlights one sensory experience in each menu iteration.
Local five-flower tea gin and sugar cane juice form the base of the Cheeky Float, a nod to Central’s traditional herbal tea shops. Rice-based liqueur and cedarwood tincture make up Wish & Wonder, an aromatic ode to the incense-filled Wong Tai Sin Temple, while the Little Nepal reflects Jordan’s thriving Nepalese community through a maca root-infused whiskey cocktail garnished with cumin, caraway and fennel seed-infused white cacao. Quinary’s new menu is now available; cocktails are priced from HK$150 per glass.
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.
