Dining news: Social Goods pops up at Lane Crawford, Test Kitchen announces closure, The Legacy House welcomes Da Dong, and more

La Terrace by Louise in Sheung Wan has introduced a series of new experiences rooted in creating a relaxed, casual atmosphere for diners. Distinguishing itself from the fine dining structure of sister restaurant Louise, La Terrace’s expansion spans a weekly live music programme, refreshed menu offerings and new lunch sets powered by a brand-new ground floor kitchen.

The new weekly music programme, Soulful Live Acoustic Wednesdays, will run from 6.45 to 10pm, adding a melodic buzz to the restaurant’s laid-back atmosphere. On the food side, new menu highlights include croque monsieur with St Nectaire cheese and black truffle and a refreshing lemon givré (lemon sorbet served in a hollowed-out, half lemon peel shell).

The set lunch menu is available on Thursdays and Fridays from HK$428 per person.

La Terrace by Louise
Address: G/F, 35 Aberdeen Street, Sheung Wan, Hong Kong

Lane Crawford has launched a Summer Market that blends luxury fashion with gourmet food and drinks. Beyond seasonal couture items, the market will feature a self-serve lemonade stand and a bar serving Quai Sud cocktails on designated days, so you can stay refreshed as you browse for your summer fit.

In particular, viral pastry brand Social Goods Modern Bakery will present two new limited-edition treats at Lane Crawford’s IFC Mall outlet across two weekends. Inspired by local drinks and dessert culture, the Hong Kong milk tea sago eggie and mango grapefruit sago tart deliver a distinctively Hong Kong profile with refreshing tastes. New items are available from May 8 to 10 and 15 to 17, 12pm until sold out. Get yours while you can.

Lane Crawford x Social Goods pop-up
Address: Lane Crawford, Podium, 3/F, IFC Mall, 8 Finance Street, Central, Hong Kong

The Legacy House welcomes Beijing’s Da Dong for an exclusive Chinese fine dining experience that bridges the culinary philosophies of the two cities. On May 14 to 15, Dong Zhenxiang, a proprietor of artistic Chinese cuisine, will join Chinese executive chef Li Chi Wai at The Legacy House to present an eight-course tasting menu that highlights innovation rooted in history and tradition.

Served in The Legacy House’s private dining rooms, the dinner menu begins with a selection of appetisers from the restaurant that feature barbecue goose liver with pork belly and mushroom, and marinated pomelo pith. Da Dong’s Geoduck clam follows with the fiery kick of fresh Sichuan pepper. Mains feature a curated selection from both restaurants, including Da Dong’s signature roasted duck and roasted duck pizza, and The Legacy House’s braised fresh crab claw with stuffed zucchini flower and fish curd in bouillon. A duo of desserts concludes the menu on a subtly sweet note: glutinous rice rolls with soybean flour, red yeast rice and ten-year dried tangerine peel, and the Miaofeng Mountain rose cake.

The menu is priced from HK$2,480 per person for a minimum of four guests.

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Hong Kong has an extensive repertoire of traditional snacks. From nutty and fragrant almond biscuits to the thin crunch of black sesame crisps, each encourages us to pause for a soulful bite. Local snack brand SG builds on this beloved heritage with a collection of reinterpreted traditional recipes that focus on healthier compositions, more sustainable packaging and thoughtfully designed presentations.

Fittingly, the highlights begin with crispy egg rolls. Crafted using premium ingredients such as organic eggs and Brittany butter, these creations contain a lower sugar content than its traditional counterparts, offering a more mindful way to snack whenever the cravings strike. Individually wrapped with plant-fiber material, SG’s egg roll boxes come in sophisticated packaging that suits a variety of social settings.

Browse the collection online or at SG’s Tin Hau flagship. Stay tuned for more product launches.

SG
Address: 9 Tin Hau Temple Road, Tin Hau, Hong Kong

Italian restaurant Cucina will welcome chef Theofor Falser of Italy’s Johannesstube for a limited-time collaboration centred around seasonality and nature’s bounty. A native of South Tyrol, Falser has spent over a decade perfecting the ‘Taste Nature’ concept for his restaurant, where locality and seasonality guide each iteration of the menu.

From May 14 to 16, Falser will bring this eco-centric concept to Cucina, presenting a six-course tasting menu and a one-night-only wine pairing dinner on May 16 alongside exclusive dishes available à la carte and as set lunches. Falser expresses his nature-focused and hyper-seasonal concept through dishes that move effortlessly between the vibrant flavours of the Mediterranean and the comforting tastes of the Alpine peaks. Highlights include seared tuna with pickled daikon, crab cannelloni and lobster dressing, and raviolone with ricotta, spinach and Iberico pork pluma.

The six-course tasting menu is priced from HK$988 per person and the wine pairing dinner from HK$1,388 per person.

Picture this: lounging back in a recliner on a sun-drenched day, an ice-cold whisky in hand and food roasting over an open fire—this serene experience is what Glenfiddich promises with its latest campaign. The single-malt Scotch whisky brand has partnered with local initiative D&E Outdoor to present an immersive cooking workshop that blends open-flame cooking with a whisky tasting.

An interactive workshop kicks off the experience as David Lai of D&E leads a cooking class on whisky pairing dishes that includes traditional smoked salmon, Spanish seafood paella, and more. A tasting follows, where guests can savour four of Glenfiddich’s iconic expressions—12 year-old, 15 year-old, 18 year-old and the coveted 21 year-old Gran Reserva Rum Cask finish—alongside freshly prepared plates.

Those who spend HK$2,000 or above on Glenfiddich products at City’super are eligible to redeem two seats at the workshop on June 27.

Weekly dining just got interesting. Contemporary Japanese restaurant Savvy has introduced three distinctive offers across its lunch and dinner services that focus on personalisation, curation and table-side theatrics.

For lunch, the customisable Inaniwa udon set lets you take control with a choice of sashimi from the raw bar, ranging from Hokkaido scallop sashimi with avocado, and Pacific hamachi with spring onions to tuna tataki. The all-day menu becomes more refined with a thoughtful selection of Asian and grilled specialties that includes Alaskan king crab with chilli lime sauce and duck liver with fig chutney. Meanwhile, teppanyaki takes centre stage from Sunday to Tuesday evenings with a six-course menu that highlights Australian lobster and Miyazaki Wagyu sirloin alongside seasonal sashimi, teppan-style fried rice, dessert and more.

Savvy
Address: 3/F, Prince Hotel, 23 Canton Road, Tsim Sha Tsui, Hong Kong

Hutong is celebrating over two decades of operation in the city with a limited-time menu that nods to its roots. The Red Lantern Series: Occasionally Fiery menu pays tribute to the signature dish—crispy soft-shell crab with Sichuan dried chilli served in a red lantern—that first put the restaurant’s name on Hong Kong’s culinary map. Beyond presentation, dishes on the menu are led by the Guizhou red lantern chilli, an ingredient that delivers a distinctive balance of numbing spice and fiery heat.

Highlights on the menu include oysters in Sichuan chilli pepper broth crafted with locally-sourced oysters from Yuen Long’s Lau Fau Shan, crispy lobster with Sichuan dried chilli and the theatrical flaming Wagyu beef char siu prepared table-side. To balance the menu’s heat, Hutong is offering craft drinks like the tingling ginger Da Hung Pao sparkling tea that further build on the ‘red lantern’ theme.

The limited-time menu is available until June 28, 2026.

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