Dining news: Yong Fu Hong Kong unveils spring creations, Le Bar at Jean-Pierre launches French-inspired cocktails, and more

Jean-Pierre’s Le Bar is launching a new cocktail menu that spotlights the trendy French restaurant’s Parisian influence. Mixologist Suraj Gurung takes creative lead for this narrative-driven menu, transforming French food and literary culture into sippable drinks.

Novelist Albert Camus’ 1942 novella L’Étranger (The Outsider) becomes a cocktail of the same name, featuring a rich mix of cognac and herbal liqueur, contrasted with ginger’s spice and citrusy lime. Meanwhile, the Opera represents the opéra, a French coffee and almond sponge cake, in liquid form: a blend of almond-infused bourbon, cacao and orange bitters. Le Bar’s new menu will be available throughout April.

Le Bar, Jean-Pierre
Address: 9 Bridges Street, Sheung Wan, Hong Kong

Following the successful debut of its artisan aged beef collection, The Steak House at Regent Hong Kong is launching the next chapter. Hanwoo is the star of this edition, chosen for its unique marbling and subtle natural sweetness, which add depth. The steaks undergo a double-ageing technique: first, two weeks of traditional dry-ageing, which locks in moisture and stabilises texture. A handcrafted tallow-coating process follows: each steak receives six coats of smoked, herb-infused tallow. The result is an aromatic steak that is umami and tender.

Two premium cuts will be available at The Steak House: Hanwoo T-bone 1++, priced at HK$128 per ounce, and Hanwoo sirloin 1++, at HK$138 per ounce. Diners can enjoy these especially crafted cuts from April 1 to June 30 alongside two new beverages curated for the occasion.

Tatler Best 20 Hong Kong restaurant 2025 Yong Fu Hong Kong has launched two new menus to celebrate the coming of spring. As always, the Ningbo specialist presents subtle flavour profiles that impress with quiet elegance, allowing the freshness and natural notes of seasonal ingredients to shine.

On the lunch menu, braised bamboo shoots prepared Ningbo style stand out as an elevated spring classic, while crispy chicken wings stuffed with taro paste presents savoury richness in a refined form. Meanwhile, creative, nourishing dishes anchor the dinner menu. The Bombay duck mini rice burger presents traditional tastes in a playful format, while the fish maw and yellow croaker soup with spring greens sustains with premium ingredients. The ten-course lunch menu is priced from HK$498 per person, and the 12-course dinner menu from HK$1,398 per person.

For the next chapter in its terroir-driven menu, Peridot journeys to Oaxaca, Mexico, for inspiration. Part of the bar’s exploration of how land, climate and craftsmanship in a specific locale influence spirits, the new menu focuses on mezcal, expressing it in cocktails that honour the agave plant, the land it grows from and the people who cultivate and distil it.

The Ice and Fire Sgroppino reinterprets the classic Italian dessert with corn liqueur, mezcal and sparkling sake, topped with a refreshing scoop of lime sorbet. Meanwhile, the El Beso Del Desierto takes Oaxaca’s terrain as inspiration, expressing its arid nature through a combination of mezcal, port wine, clarified prickly pear and red dragon fruit. Peridot’s new menu is now available, with cocktails priced from HK$168 each.

Peridot
Address: Summit 38, 38/F, The Henderson, 2 Murray Road, Central, Hong Kong

Little Bao has launched a spring menu that focuses on strategic charring and the distinctive aromas of live-fire cooking. Three new dishes join the restaurant’s line-up of reimagined Asian cuisine.

The pomelo salad combines the bittersweetness of pomelo with grilled squid, avocado and cucumber for an aromatic, refreshing appetiser. The Sichuan flat iron steak pairs perfectly seared slices of beef with two fragrant sauces—spicy green Sichuan pepper and black garlic—while the kung pao prawn bao transforms a Sichuan classic with grilled prawn cake katsu, layered with a homemade kung pao glaze, peanut mayonnaise and a sprinkling of crunchy peanuts and cashews. Little Bao’s new menu is now available at both the Central and Causeway Bay locations.

Little Bao Central
Address: 1-3 Shin Hing Street, Central, Hong Kong

Little Bao Causeway Bay
Address: Shop H1, G/F, 9 Kingston Street, Causeway Bay, Hong Kong

NOW READ

The 2026 Michelin Guide for Hong Kong and Macau: two stars, four promotions, a legend honoured, and more

The Chairman in Hong Kong takes the top spot on Asia’s 50 Best Restaurants 2026 list

Here’s the scoop: Where to find the best gelato in Hong Kong