Dining news: Bar Leone teams up with Padel Central, Leela welcomes Biryani Osawa from Tokyo, and more

Whey has unveiled a new summer menu highlighting locally-sourced produce and seasonal ingredients. Founding chef Barry Quek’s Singaporean identity continues to drive each creation, in which the vibrant and distinctive flavours of his home city take centre stage. A standout is the scallop pie tee and crab bao, a duo of seafood-forward snacks that delivers distinctive flavours of kecap manis (a sweet soy sauce blend), spring onion ginger vinaigrette, and salted black peppercorns.

The tilefish offers a light and spiced profile, in which seared fish is served with sambal (chilli sauce), okra, aubergine purée and a house-made sauce that nods to the classic Singaporean fish curry, finished with a drizzle of aromatic, homemade rampah (spice) oil. Meanwhile, the Iberico pork three-ways transforms the beloved Singaporean bak kut teh (pork rib cooked in broth) with star anise and cinnamon-glazed pork rack, and preserved vegetables pork sausage.

The new menu is available for lunch from HK$598 per person and dinner from HK$1,398 per person.

Tatler Best Bar of the Year Hong Kong 2026 Bar Leone will be taking its signature pours to the padel court. On June 7, the bar will join the food and drinks line-up at Padel Central, the sports and lifestyle festival taking place at AIA Vitality Park, serving four drinks per court to the padel crowd. Sip, snack and enjoy live DJ music between sets. Court bookings start from HK$175.

Padel Central
Address: AIA Vitality Park, 33 Man Kwong Street, Central, Hong Kong

See also: The Tatler Best 20 Bars in Hong Kong 2026

Italian restaurant Giando will bid farewell to its Star Street location in the third quarter of 2026, but this is not the end for the neighbourhood eatery. Giando will relocate to the nearby Pacific Place, bringing its authentic Italian cuisine and dining experience to a newer, more upscale venue. In the meantime, the Star Street restaurant is set to launch a 12th-year anniversary menu, featuring a selection of Giando’s signatures and crowd-favourite dishes throughout the years.

The six-course tasting menu begins with a selection of light bites, including a refreshing gazpacho and an antipasti platter, before moving on to a duo pasta course that showcases Giando’s classics: spaghetti aglio e olio (garlic and olive oil) with Japanese sea urchin, and duck, guinea fowl and turkey ragu gnocchi. 

The anniversary menu will be available from June 1 to August 31 and priced from HK$1,188, with an Italian wine pairing available from HK$588 per person.

Giando Italian Restaurant & Bar
Address: G/F, Tower 1, Star Crest, 9 Star Street, Wan Chai, Hong Kong

Wan Chai’s Shanghai Plus will host an eight-hands collaboration from June 25 to 27. Executive chef Poon Chun Chiu of Shanghai Plus will welcome executive chef Cheung Yat Fung of Beijing’s Chao Shang Chao, He Zhujun of Shanghai’s The Blooms of Yue and culinary director chef Tsang Chiu King of Ming Court Wan Chai to present a nine-course dinner menu that celebrates Huaiyang, Cantonese, Chiu Chow and Sichuan cuisines.

The menu begins with a trio of appetisers by Poon, featuring sake and hua diao (a variety of Chinese yellow wine)-marinated mantis shrimp and green onions, soy-glazed fish maw puff. Tsang follows with the indulgent braised lobster with pepper cream and lobster sauce served with fried thread bun, matched by his braised yellow croaker with pickled long beans. Cheung presents a stuffed pigeon leg with assorted seafood in spicy sauce before the menu concludes with salted egg yolk lava balls and pandan glutinous rice rolls.

The menu is priced from HK$1,880 for Langham members and from HK$2,388 per person.

Shanghai Plus
Address: Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai, Hong Kong

A Tatler Best 10 Hotel Hong Kong 2026, Four Seasons Hong Kong is launching a series of promotions this summer that lead with Hong Kong’s dining culture. At The Lounge, executive pastry chef Ringo Chan presents a locally-inspired sundae, the Hong Kong Chill, that pairs pineapple bun-infused ice cream with malt soy milk ice cream, topped with a sugary pineapple bun crust and freshly fried sha yung (Hong Kong-style doughnut).

Meanwhile, sommelier Danny Chan will lead a build-your-own sangria workshop at the Pool Terrace, where guests can customise their summery tipple with a choice of base spirit between red, white or rosé wine, and a range of toppings that includes lemon, apples, strawberries and mint.

Sundaes are priced from HK$208 each, and the sangria experience is HK$388 each. The promotion will last until August.

Pool Terrace
Address: 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong

Pasta bar Dieci has launched a new summer menu that highlights seasonal flavours alongside the restaurant’s classics. Small bites such as the mozzarella in carrozza, a deep-fried Roman sandwich with mozzarella and prosciutto layered with garlic mayonnaise and pecorino, and the lobster-focused Catalana salad lead the menu, followed by classic pasta dishes transformed with summer ingredients, such as the lasagnetta with courgette flower and black truffle. Desserts take a heartier turn, featuring the torta di pane, a Lombardy bread cake made with milk, pine nuts, green apple and chocolate, served with fior di latte ice cream.

Dieci
Address: Basement, 29-31 Gough Street, Central, Hong Kong

Asia takes rice seriously, and this four-hands dinner series is proof. On June 24 and 25, Leela, a Tatler Best 20 Restaurant 2026 and Hong Kong’s destination for contemporary Indian cuisine, is teaming up with Tokyo’s Biryani Osawa for a two-night collaboration centred on the biryani, a comforting, slow-cooked rice dish from India that’s paired with a variety of spices and toppings.

Leading the menu are fusion varieties interpreted by Takamasa Osawa with Japanese influences, where fluffy basmati rice is topped with Japanese eel with sancho spice, Wagyu shoulder with burdock, Guangdong duck or lobster. This innovative approach to the classic dish is echoed by Manav Tuli’s own interpretation which, while the details remain a mystery, is guided by traditional recipes and Tuli’s creative touch.

The menu is priced from HK$1,188 per person.

See also: The Tatler Best 20 Restaurants in Hong Kong 2026

Feeling peckish before your flight? Fill up on Taiwanese bites before you fly at Check In Taipei’s latest pop-up at the Hong Kong International Airport. The menu includes all the brand’s signatures, from lighter options such as crispy chicken and bubble tea to heartier plates like Taiwanese beef noodles and braised pork rice.

Don’t miss the airport exclusive tie guan yin pineapple pastry mochi tart. This tea-infused creation draws from the popular Taiwanese snack and souvenir item, pineapple cake, nodding both to its flavour and texture with Taiwan golden diamond pineapple and chewy mochi. Drop by between 7am and 11pm for a taste.

Check In Taipei Pop-up
Address: Gourmet Focus Group Food Court, Boarding Gates 40-80, 6/F, Departures, Hong Kong International Airport, Chek Lap Kok, Hong Kong

On May 30, Tatler Best 20 Restaurant Hong Kong 2026 Jean-Pierre will host a one-night-only guest shift inspired by local flavours. Leading the evening is master of cocktails Suraj Gurung, who will be joined by Fabien Mauzé (also known as Fab Moze), Parisian mixologist and co-founder of La Compagnie du Mieux Boire, a boutique merchant for French artisanal and independent spirits. Mauzé will bring one such spirit to the guest shift, the Escale à Hong Kong, a pomelo and lychee-flavoured liqueur produced by La Compagnie in partnership with Parisian distillery Baccae.

The menu features three drinks crafted with this spirit. The HK Highball blends the fruitiness of the Escale liqueur with whisky and a spray of coriander juice, while the HK Martini takes a citrus-forward approach with hints of yuzu and ginger. The final Escale Spritz is an elderflower and champagne creation lifted with a few drops of Tabasco.

Cocktails are priced from HK$148 each. No reservations required, walk-ins are welcome.

This November, Hong Kong’s members-only dining concept Club Bâtard is expanding its operations to Shanghai. The new outpost will call the historic Cha House home, a Baroque-style villa that sits in the heart of the Jing’an district, constructed first as a living space, then served as a school building and finally revitalised as a commercial complex.

Members can browse across wine cellars spread across three floors featuring top global estates, and carry their hand-picked selection straight to the table at retail prices.

Meanwhile, Club Bâtard Shanghai will host five dining venues. Blanc, a French dining destination led by one of Asia’s top chefs, where seasonality is key; The Garden, a space for French Riviera-style al alfresco dining serving an ingredient-led menu of European fare; Cha Xuan, an opulent space for Cantonese cuisine that nods to the club’s founding city, where traditional technique and quality ingredients lead the menu; Cabotte, an all-day dining spot that serves international cuisine by day and transforms into a cocktail lounge by night; and OBE, which, similar to its Hong Kong counterpart, is a whisky bar showcasing rare bottles.

Membership enrollment is now open and priced at CNY 100,000 for a one-time joining fee, with a monthly subscription of CNY 1,250

Club Bâtard (Shanghai)
Address: Cha House, 420 Weihai Road, Jing‘an District, Shanghai

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