Cover Winter dining at Regent Hong Kong: A black truffle chestnut tart that balances earthy depth with quiet sweetness and restraint
Winter dining at Regent Hong Kong: A black truffle chestnut tart that balances earthy depth with quiet sweetness and restraint
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Collaborations, seasonal launches and fresh formats mark the start of the year in Hong Kong dining
January opens without easing up. The year may be new, but Hong Kong’s dining calendar is already moving at pace, with short-run collaborations, seasonal menus and carefully timed launches setting the tone for what’s ahead.
This week’s stories favour intention over excess: winter ingredients handled with restraint, heritage formats given contemporary shape, and restaurants finding smart ways to recalibrate how we dine after dark, at brunch, or on the move. It’s an early reminder that 2026 isn’t waiting around to warm up. Read on for more.
In case you missed it: Cristal Room welcomes Beijing’s Qu Lang Yuan, Shinji Kanesaka returns this January, and more
Subtle Wok
Above The collaboration will showcase a refined expression of Huai Yang cuisine
The collaboration will showcase a refined expression of Huai Yang cuisine
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Ming Pavilion presents a three-day collaboration from January 15 to 17 with visiting chef Ma Xupeng of Jiangnan Wok·Rong at Shangri-La Fuzhou, bringing Huai Yang cuisine into focus. One of China’s four great culinary traditions, Huai Yang cooking is defined by precise knife work, restrained seasoning and an emphasis on texture and natural flavour, often associated with refined banquet-style Chinese dining rather than showy heat or spice. That sensibility aligns neatly with Ming Pavilion’s polished approach to Minnan cuisine, resulting in a five-course lunch tasting menu priced at HK$488, or HK$688 with tea pairing, alongside an eight-course dinner menu at HK$988, with optional tea or wine pairings. Offered for lunch and dinner only across the three dates at Island Shangri-La Hong Kong, the collaboration serves as a compact primer on a quietly influential regional cuisine rarely given centre stage in Hong Kong.
Izakaya, To Go
Above Whisky- and tea-cured salmon in a grab-and-go format
Above A Wagyu curry pie that leans into Japanese comfort
Whisky- and tea-cured salmon in a grab-and-go format
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LMO Freshly Baked kicks off the year with a January Tastemaker collaboration running throughout the month, teaming up with The Aubrey, the Japanese izakaya that distils Tokyo drinking-house culture into a polished hotel setting. Led by executive chef Sebastian Comerso, the collaboration translates The Aubrey’s Japanese sensibility into a grab-and-go format, with exclusive items including a crisp-edged chicken sando, a whisky- and tea-cured smoked salmon salad, a warming seafood miso soup, and a Wagyu curry pie wrapped in flaky pastry. Available during January at LMO Freshly Baked, the limited-time menu continues LMO’s Tastemaker series, inviting established restaurants to strip back their ideas for quicker, more accessible eating.
LMO Freshly Baked
Address: Shop 237 2/F, Landmark Atrium, 15 Queen's Road Central, Central, Hong Kong
Royal Sundays
Above A nawabi-style feast built for sharing, where slow-cooked gravies and layered spice take the lead
A nawabi-style feast built for sharing, where slow-cooked gravies and layered spice take the lead
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Prince and the Peacock introduces the Nawabi Brunch on January 18, with further dates on February 15 and March 8, drawing on the generous, slow-cooked traditions of India’s royal courts. Curated by chef Palash Mitra, the HK$598 per-guest brunch is designed for sharing, opening with kebabs and chaat before moving into robust mains such as coastal egg curry, Bengali-style macher jhaal and a richly spiced murgh mussallam, served whole as a centrepiece. Rooted in the nawabi approach to dining—where meals unfold leisurely and abundance matters as much as balance—the brunch reframes royal Indian cooking as a relaxed Sunday ritual within Tai Kwun’s former Central Magistracy.
Prince and the Peacock
Indian
2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong
Deep in Truffle
Above Périgord black truffle takes centre stage at Qura Bar
Above A black truffle chestnut tart at The Lobby Lounge
Périgord black truffle takes centre stage at Qura Bar
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Regent Hong Kong leans into winter indulgence with a focused celebration of Périgord black truffle, showcased across two limited-time offerings from January. At Qura Bar, culinary director Ciro Petrone and head chef Raymond Yip present a four-course black truffle set menu, priced at HK$1,280 per person, running from January 12 to February 13, with the centrepiece being hand-pinched plin ravioli designed to carry the truffle’s aroma with restraint rather than excess. The savoury theme continues in sweeter form at The Lobby Lounge, where executive pastry chef Andy Yeung introduces a January-only black truffle chestnut tart, layering chestnut cream, bitter chocolate and truffle into a composed, quietly luxurious dessert.
Old School Heat
Above A traditional snake soup hotpot at Fire Well in Sai Wan
A traditional snake soup hotpot at Fire Well in Sai Wan
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Fire Well Hotpot teams up with the heritage snake specialist Ser Wong Fun for a three-month collaboration that puts traditional Cantonese winter fare back in the spotlight. Running until the end of February at Fire Well Hotpot in Sai Wan, the limited-time menu centres on a snake soup hotpot built on Chinese herbal broth, pairing snake meat and bone with drunken chicken and warming medicinal ingredients, alongside snack-style dishes such as snake meat and vegetable dumplings, salt and pepper fried shredded snake, and lemon leaf snake meatballs. The collaboration brings together two family-run institutions: Fire Well’s second-generation custodians of Hong Kong-style hotpot and Ser Wong Fun’s fourth-generation keeper of snake soup tradition, offering a timely reminder that Cantonese comfort food has always been about patience, nourishment and respect for craft.
Fire Well Hotpot
Address: G/F, 419 Queen's Road West, Shek Tong Tsui, Hong Kong
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A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
