Father’s Day 2026: the best menus in Hong Kong

Planning a family gathering? Cantonese restaurant Yat Tung Heen is offering a flexible duo of menus that caters to various party sizes. Both menus are served banquet-style. The four-person menu opens with an appetiser platter featuring Yat Tung Heen’s signature honey-glazed char siu, tomatoes marinated in preserved plum juice and crispy roasted suckling pig. For larger groups, the eight-person menu starts with a whole roasted suckling pig. The feast continues with classic Cantonese delicacies such as braised whole abalone with pomelo peel, steamed garoupa and fried glutinous rice with assorted preserved meats. A pair of desserts—mung bean cream with Chinese herbs and mango glutinous rolls with osmanthus and wolfberry pudding—concludes the experience.

Available from June 13 to 21, the set menu for four is priced from HK$3,998 per table, while the menu for eight starts from HK$7,998 per table.

Treat Dad to a lively Spanish-style brunch at La Rambla this Father’s Day. On the menu are a curated selection of Spanish classics and signature plates, starting with tapas for the table. Guests can then dig into Segovian suckling pig, seafood paella and Angus M2+ steak prepared on a traditional Josper grill. To finish, a selection of Spanish desserts, including Basque cheesecake and mini churros, rounds off the meal on a sweet note.

Brunch is served from 12 to 3.30pm at La Rambla, priced from HK$750 per person. Fathers will receive complimentary free-flow champagne with their meal.

The Steak House is presenting a Father’s Day lunch tailored for Dads who appreciate the finer things in life. As always, the experience begins at the fresh salad bar and concludes at the indulgent sweet corner, punctuated by a choice of main course from a selection that includes Wagyu beef, peri-peri grilled spring chicken, and more.

The lunch menu is priced from HK$1,098 per person and includes a complimentary glass of wine.

Celebrate Father’s Day with elevated Cantonese classics at Man Ho Chinese Restaurant. The set menu opens with a trio of artisanal dim sum, featuring steamed mushroom and vegetable dumplings with preserved bean curd; steamed pork and shrimp dumplings with XO chilli sauce; and deep-fried glutinous rice dumplings with barbecued pork and dried shrimp. A showcase of Cantonese seafood specialities follows, featuring premium ingredients such as fresh lobster, crab, Kanto sea cucumber, fish maw and grouper fillet.

The menu is available on June 21, priced at HK$738 per person for lunch and HK$1,388 per person for dinner (minimum of four guests). Early bird discounts are available for online bookings made on or before June 12.

For a more relaxed celebration, Lucciola at The Hari Hong Kong is hosting a Father’s Day brunch on June 20 and 21, spotlighting Italian classics. A selection of porchetta roast, cold cuts, and more antipasti from the bar kicks off the experience, followed by mains such as braised veal ossobuco (cross-cut veal shanks braised with vegetables, white wine and broth) with saffron risotto, braised spring chicken and roasted barramundi fillet. To finish, a dessert trolley featuring their signature tiramisu will be brought directly to the table.

The brunch menu is priced at HK$628 per person.

If Dad’s a steak lover, treat him to something a little different this year by dining at The Orient, which offers a distinctive Asian-inspired take on traditional steakhouse classics. The Father’s Day surf-and-turf menu features four courses of signature plates, including applewood and lemongrass smoked beef tartare finished with tom yum oil; baked sea bream fillet with pesmol ikan paste (an Indonesian sauce made from spices, herbs and citrus); and Wagyu striploin paired with rendang beef cheek and a potato galette. The experience is completed with a dark chocolate lava cake, featuring a hazelnut liqueur curd centre and served with a scoop of coconut gelato.

The menu is available on June 21 at HK$688 per person.

The Orient Steakhouse
Address: Shop OTE401, 4/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Hong Kong

In celebration of Father’s Day, Ming Court and Chinese kitchen executive chef Li Yuet-faat has curated an Irish Whiskey Feast. This experience pairs Cantonese banquet dishes with three sommelier-selected expressions of Busker Irish whiskey and a cocktail.

Each course is crafted to complement the bold profiles of each pairing. The deep-fried stuffed crab shell highlights ocean umami balanced by the full-bodied spirit, while its spiced notes cut through the richness of the claypot fried rice with A5 Wagyu, foie gras and egg. Chef Li also infuses the whiskey directly into selected dishes: the braised pigeon, fish maw, sea cucumber and water chestnut are dressed in a premium broth flavoured with conpoy and whiskey, while the charcoal custard buns hide a whiskey-infused filling.

The menu is available until June 30 for HK$958 per person, with the optional whiskey pairing available for an additional HK$100.

NOW READ

Served chilled: where to find the best cold noodles in Hong Kong

How a trio of rising Hong Kong chefs is replacing kitchen brutality with emotional intelligence

Ice ice baby: Where to find the best shaved ice in Hong Kong