In a new chef collaboration that brings two of Asia's most exciting modern Indian restaurants together, Deepanker “DK” Khosla, owner and executive chef of Haoma in Bangkok, joins chef Manav Tuli of Chaat to combine their cuisines for a special eight-course dinner at Chaat on May 9 and 10, 2023.

Khosla's sustainable approach to Indian cuisine created Thailand's first urban farm and zero-waste restaurant in Bangkok, earning Haoma a Michelin and Green star in the process. This, coupled with Tuli's superb talents in Indian cuisine which have also earned Chaat a Michelin star and inclusion in the coveted Tatler Dining 20 list of the best restaurants in Hong Kong, make for a truly compelling collab. The menu features dishes such as baby back pork tamarind ribs and crab madras with Ponni rice by Haoma as well as Boston lobster patrani (steamed in banana leaves) and Kinmedai salan (a curry with cumin, tamarind and ginger) by Chaat.

In honour of Earth Day on April 22, the Sustainable School Food Summit—hosted in collaboration with The Alliance for Sustainable Schools, Chinese International School (CIS) and Grassroots Initiatives—is calling upon students across Hong Kong to join the important conversation about the sustainability of school food. The student-led summit will take place at CIS from 9am to 3pm with talks about "The Future of Food" hosted by experts in the industry, along with workshops and a sustainable dining experience to participate in. 

One of the obstacles to sustainable school food becoming more widespread is the idea that sustainable food is too expensive or that students won't like or eat it. To disprove this notion, three chefs from Hong Kong's dining scene including chefs Michael Smith of Moxie, Marc Briol of Kin Food Halls, and Tina Barrat of Ma... and The Seeds of Life will create a sustainable dish suitable for inclusion in a school lunch menu, serving it to summit attendees and a panel of judges who will then vote for their favourite. Through this conversation, the summit hopes to generate action that will create change in the system for a more sustainable future in school food.

Chinese International School, 1 Hau Yuen Path, Braemar Hill, North Point, Hong Kong

This spring, 181 Fortnum & Mason is introducing three new dishes focused on asparagus. Available until the end of May, guests can enjoy green asparagus in two dishes: the asparagus soup with quail egg, smoked haddock and crème fraîche, which combines earthy aromas and silky textures, and the twice-baked asparagus souffle with goat cheese and beetroot. White asparagus, which enjoys a very short season, is also on the menu. At 181, this has been grilled gently to ensure the spears remain tender and is served with parma ham and Dijon mustard hollandaise sauce. The grilled asparagus and asparagus souffle dishes have also been added to the weekday set lunch menu.

More Good co-founder Matt Abergel, of Yardbird fame, is collaborating with Andō’s Agustin Balbi and Mono’s Ricardo Chaneton for a one-night-only, South American-inspired dinner on April 23 to raise money for More Good's ongoing charity projects. All proceeds from the seven-course ‘Keep the Lights On Dinner’, which is priced at HK$3,888 per person, will go towards their efforts to provide high-quality, nutritious meals to communities in need. The menu features Nomad caviar service and a seafood platter, along with dishes such as whole dry-aged fish grilled over binchotan and heritage pork with anticucho (grilled meat) sauce and roasted pineapple. An accompanying beverage programme is also available at the dinner.

More Good, Sum Lung Industrial Building, Unit A, 5/F, 11 Sun Yip Street, Chai Wan, Hong Kong

Read more: The Hong Kong charity that believes everyone deserves to eat well