Cover This week’s dining news features Leela’s new royal experience tasting menu and more
This week’s dining news features Leela’s new royal experience tasting menu and more
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From exciting chef collaborations to new menus and refreshing spritzes for summer, here are all dining and drinking events that should be on your radar this week
Hong Kong has plenty to get excited about this week, with a wave of new menus and interesting collaborations that speak to the city’s appetite for originality. There are moments of nostalgia reframed with new perspective, familiar formats taken somewhere unexpected and quiet innovations that deserve attention.
Whether you’re in the mood to celebrate, explore or simply eat well, the city delivers with confidence. These are the stories shaping how we’ll be dining and drinking in the weeks to come.
In case you missed it: Anne-Sophie Pic returns to Cristal Room this June, three of Hong Kong’s top bars launch Häagen-Dazs cocktails, and more
Chefs in Bloom
Above The eight chefs of Gaggenau’s 2025 Culinary Artisan Series gather at KI CLUB ahead of their exclusive farm-to-table masterclasses
The eight chefs of Gaggenau’s 2025 Culinary Artisan Series gather at KI CLUB ahead of their exclusive farm-to-table masterclasses
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Gaggenau’s Culinary Artisan Series 2025 assembles a formidable lineup of chefs from eight of Hong Kong’s top restaurants for a season of farm-to-table masterclasses at the new KI CLUB in Causeway Bay. Running from May to December, the programme features Agustin Balbi (Andō), Ricardo Chaneton (Mono), Antimo Maria Merone (Estro), Adam Wong (Forum), Gaurav Kuthari (Chaat), Loic Portalier (Louise), Liu Zhen (Yong Fu), and Adam Catterall (Roganic Hong Kong).
Each chef will lead a two-hour session built around ingredients harvested from the club’s rooftop garden. Think edible flowers, heirloom vegetables and fresh herbs, transformed into two signature dishes using Gaggenau’s high-spec appliances. Classes run from 2pm to 4pm, open exclusively to KI Club members.
Gaggenau Cooking Masterclass is at KI CLUB
Address: 27/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong
Spritz and Giggles
Above Aperol is keeping Hong Kong refreshed with a series of Spritz ‘N’ Beats parties this summer
Aperol is keeping Hong Kong refreshed with a series of Spritz ‘N’ Beats parties this summer
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Aperol is fuelling Hong Kong’s summer with a series of Spritz ‘N’ Beats parties across six venues, pairing Italy’s most famous aperitif with DJs, snacks, and just the right amount of orange. At Stazione Novella, a three-month Summer of Spritz pop-up runs until September 6, offering a cocktail menu of Italian spritzes in piazza-style surroundings. Staunton’s in Soho gets a mural makeover and weekend DJ sets on the first and third Saturdays of each month through August, with Aperol Spritz going for HK$72 at happy hour. St Regis Hong Kong launches a Summer Spritz Garden from mid-July, complete with bi-weekly sunset jazz and an aperitif-friendly menu. Pazta hosts Aperitivo Hour on June 19, July 24 and August 28, with complimentary tapas and sets by Italian DJs. Portico’s Aperol and Campari-based cocktails are on offer until June 30, with weekly DJ sessions to match, while Acquasala brings in the Orange Squad for a guest shift on June 26, backed by live sets from DJ Mabel and friends.
Opposites React
Above Antonio Lai and Samuel Kwok of The Opposites celebrated first anniversary this July
Antonio Lai and Samuel Kwok of The Opposites celebrated first anniversary this July
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The Opposites marks its first anniversary this July with a month-long lineup of collaborative events that channel its core ethos: unity through contrast. The Central bar, helmed by cocktail veterans Antonio Lai and Samuel Kwok, kicks off celebrations with East Meets West: Dessert Pairing Cocktails from July 1–13, featuring four sweet creations by chefs Justin Lee (JL Dessert Bar, Seoul) and Fabio Bardi (formerly Tozzo), paired with bespoke drinks.
On July 16, the spotlight shifts to Masters of Mixology, as Tokyo’s Hiroyasu Kayama (Bar Benfiddich, Tatler Best Asia 2024 Bar of the Year) and Taipei’s Seven Yi (Le Room) bring their wildly different, herbaceous-meets-laboratory styles to the bar. Then from July 21–31, it’s Tea vs Coffee, where Nana Chan of Plantation and the team behind EN Coffee go head to head in four caffeinated cocktail expressions, with a live showcase on July 31.
A new menu lands in August, revisiting the Espresso Martini, Paloma and Sidecar through the bar’s trademark dual-lens approach. There’s also anniversary merch which drops on July 1 (HK$200 tees, HK$100 socks).
The Opposites
LG/F, Hilltop Plaza, 49 Hollywood Road, Central, Hong Kong
The Art of XO
Above Rémy Martin collaborates with contemporary artist Anish Kapoor
Rémy Martin collaborates with contemporary artist Anish Kapoor
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Rémy Martin has teamed up with leading contemporary British-Indian artist Anish Kapoor to unveil a limited-edition XO decanter and companion artwork, fusing liquid craftsmanship with Kapoor’s signature spatial alchemy. Reimagining the iconic bottle with a sleek concave front and glowing amber tones, Kapoor has created a collector’s piece that reflects the cognac’s depth and complexity, both literally and figuratively. Retailing at HK$2,118 for a 70cl bottle, the decanter nods to Kapoor’s childhood memories of Rémy Martin in India while anchoring its design in minimalist elegance. Alongside it, an exclusive mirrored artwork mirrors the shifting shades of the XO blend’s eaux-de-vie, ranging from pale gold to deep amber, capturing the spirit’s opulent character. For those who prefer their reflections in a glass, there’s also the gold-fashioned XO on ice: 50ml of Rémy Martin XO stirred with aromatic bitters, a sugar cube, and finished with edible gold leaf.
Feast of Empires
Above Qaliya shirazi is a saffron-laced lamb dish tracing its roots to Shiraz
Above Shishranga murg is a Mughal-era chicken layered with nuts, fruit and spices
Qaliya shirazi is a saffron-laced lamb dish tracing its roots to Shiraz
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Leela in Causeway Bay has launched the Royal Experience tasting menu (HK$1,188+10%), a rigorously researched deep dive into India’s imperial culinary history. Developed by chef-founder Manav Tuli, the eight-course menu draws from Persian manuscripts, Ayurvedic texts and courtly traditions to resurrect long-lost dishes with modern precision. Highlights include shishranga murg, a Mughal-era chicken layered with nuts, fruit and spices; aash-e bawardi, a rose-scented beef and lentil stew once served in Shah Jahan’s kitchens; and qaliya shirazi, a saffron-laced lamb dish tracing its roots to Shiraz. The experience concludes with khaja, a crisp, ghee-laden sweet dating to the Mauryan empire. Optional wine or sparkling tea pairings are available for HK$400 and HK$260, respectively.
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.
