Hong Kong restaurant news: Amber and Ying Jee Club collaborate, Lorenzo Antinori joins Testina for Italian aperitivo and more

Perrier Jouët is popping up in Tai Kwun this season, offering a secret garden experience complete with AR-activated mural art and a Champagne bar that runs until April 10. In collaboration with local artist Neil Wang, the mural blends the Perrier-Jouët anemone flower and Hong Kong elements, fusing technology (an Instagram filter) to heighten the experience. Further enhancements come with the classic pairing of Champagne and caviar, whereby the Royal Caviar Club presents some of its finest caviar at the pop-up including artist-designed tins that are available for purchase at the secret garden and Royal Caviar Club’s online and retail store (HK$267/10g; HK$700/30g; HK$1,100/50g). 

In celebration of the brand's 120th Anniversary, Perrier Jouët has also partnered with 15 local bars including Bianco & Rosso, Moxie, Octavium and Quality Goods Club, among others, as well as five outlets such as Liquor Store and Watson’s Wine to offer an exclusive promotion. At the bars, simply order a bottle of Perrier-Jouet and present the original receipt at the pop-up to redeem two complimentary glasses of Champagne and a Perrier-Jouet candle. Those shopping at the outlets and spending HK$600 or more on Perrier Jouet can also bring the original receipt to enjoy the same (terms and conditions apply).

Perrier Jouët's secret garden pop-up, Tai Kwun, 10 Hollywood Road, Central, Hong Kong

The Rosewood's refined Italian restaurant The Dining Room, which recently dropped its longer name of The Dining Room by BluHouse, is offering new dishes for spring created by chef de cuisine Giovanni Galeota. Highlights from the updated menu include Ricordo d’Infanzia (HK$588 for two people), a dish inspired by Galeota’s childhood memories which features mixed pasta shapes, Avezzano potatoes, Agerola smoked fior di latte and Perigord black truffles; linguine Pastificio Gentile (HK$568) with sea urchin, Alaskan king crab, saffron and tarragon; and Atlantic seabass (HK$488) with a polenta crust.

Meanwhile, BluHouse Food Hall—the more casual Italian eatery with food counters—is also offering new options to sample this season. The delicatessen's newest additions include pressed Italian pork head cold cuts (HK$178), cauliflower and pickle salad with anchovies and Taggiasca olives (HK$160), and more. Other highlights include a rich and traditional Neapolitan ragu with sausages, pork rib, meatballs, beef oyster blade, tomato sauce and Parmesan cheese (HK$380), and Tortellini alla Papalina (HK$230) with cooked ham, green peas, and cream sauce.

The Dining Room (Inside BluHouse Food Hall)

Framed around an East meets West theme, chefs Richard Ekkebus of Amber and Siu Hin-chi of Ying Jee Club are collaborating to create two exclusive dinners (HK$2,888 per person) that will blend the best of both worlds. The first dinner, taking place on April 24 at Ying Jee Club, will feature classic Chinese fare produced and presented with French ingredients, while the second dinner on May 22 at Amber showcases contemporary French cuisine that takes inspiration from Chinese cuisine.  

Guests who opt to try the first dinner (April 24) at Ying Jee Club can expect dishes such as chilled white asparagus with wild abalone, sea whelk and caviar; French blue lobster claw with egg white and crab coral; Haku Farm Wagyu with green asparagus and much more. This menu can be paired with five glasses of French wines from Jeroboam bottles for an additional HK$1,080 per person. The second dinner (May 22) will include Spanish mackerel, or Sawara, with Yin Chuan-Ten cereal rice cooked with sake lees and crispy suckling pig with sautéed pigeon, sea cucumber and scallion in premium soy sauce, among others.

For Easter, award-winning bartender Lorenzo Antinori (formerly of Argo at the Four Seasons Hotel Hong Kong) is teaming up with chef Marco Xodo of Italian restaurant Testina to host an aperitivo event called Italian Cocktail Hours. The five-hour experience will take place on April 9 from 5pm to 10pm and offers four cocktails created by Antinori that spotlight a different Italian region while Xodo serves up a variety of Italian snacks. Food-wise, guests can look forward to a classic Roman finger food called supplì which is made with rice, ragu and mozzarella cheese, as well as the traditional Easter bread: Colomba di Pasqua, or Easter dove in Italian. Walk-ins are welcome and reservations are not required for the event. 

Testina, 3/F, 8 Lyndhurst Terrace, Central, Hong Kong

Singaporean chef Aven Lau, who you may remember from Bâtard in Sai Ying Pun, left Hong Kong for greener pastures last year. Now, he has returned to Hong Kong to take on a new role as chef de cuisine at the French fine-dining restaurant Épure. The 29-year-old chef is set to bring his notable creativity to the menu in due time while the restaurant continues to serve the restaurant's signature dishes. Watch this space for more news on Lau's developments.

Following an exclusive launch event on a Hong Kong boathouse dubbed “Lubuds on the Sea”, Mastercard announced its partnership with homegrown restaurant group Lubuds, promising exciting dining perks and privileges across its restaurants—including Palco, Mian, Chuan Palace and many more—on their dedicated platform. In a bid to rebuild Hong Kong's reputation as a food paradise and restore it to its full glory, the year-long culinary campaign will allow Mastercard cardholders to enjoy priceless experiences such as dining in unexpected venues, dining discounts and surprises at Lubuds venues and Mastercard travel rewards or cashback to encourage overseas travellers. 

Priceless dining experiences to look forward to include the upcoming hidden menu at Mian created by chef Shao which will be enjoyed under one of the oldest trees in the city: the white and pink shower tree The Murray; theatrical dining at European restaurants Pleka (April 20), Pano (May 25) or Palco (June 29); and a live tuna cutting show followed by a head to fin tuna menu at Odds (April 28) and Ana Ten (May 12).