Led by executive chef Uwe Opocensky, Restaurant Petrus at Island Shangri-La has introduced ‘Experience Menus’, which are available until the end of March, to offer a more relaxed dining option. The menus feature dishes such as Georges Bruck foie gras with brioche and classic roscoff onion soup as starters, followed by Scottish scallops paired with pasta and trout roe for lunch, or Jerusalem artichoke and vin jaune for dinner. Lunch also boasts Three Yellow chicken with donabe rice while dinner offers the beef brandt sirloin with potato and truffle jus, and concludes with a chocolate tart with vanilla ice cream.

The three-course lunch is priced at HK$498 per person, and the five-course dinner at HK$1,488, available by reservation with two-day advance notice. Wine pairings, selected by the hotel’s sommelier team, are priced at HK$320 for two or HK$1,488 for five glasses per person.

Duddell’s has launched a new vegetarian weekend salon brunch experience. Designed by chef Chan Yau-leung, this menu caters to the evolving tastes of diners. The vegetable-centric brunch, priced from HK$638 per adult and HK$300 per child, offers free-flow fresh juices and soft drinks. Guests can also opt for alcoholic beverage packages, which range from the premium package at HK$998 per adult to the Krug prestige package at HK$2,488 per adult.

The food menu showcases an array of dishes, including steamed Impossible pork dumplings, vegetarian spring rolls, marinated tofu, mango and grapefruit sago, and more, served in unlimited portions directly to the table. For those craving classic Cantonese cuisine, the regular champagne brunch, priced the same, features up to ten non-vegetarian dim sum selections such as Peking duck and fried chicken with shrimp paste, among others. 

This January, Black Sheep’s Black Series, a ten-day dining event from January 25 to February 4, is back to offer guests curated menus and signature dishes at exceptional prices. Michelin-starred venues New Punjab Club (from HK$398) and Belon (from HK$1,188) offer some unique and affordable experiences, while Magistracy Dining Room (from HK$658) presents timeless British excellence for less than normal. Walk-in hotspots Falcone (from HK$258) and Chôm Chôm (from HK$298) offer exclusive series menus, and Le Garçon Saigon (from HK$208) invites all to try their creative take on classic Vietnamese cuisine for an easygoing price. Meanwhile, Burger Circus has a special combo (HK$98), The Last Resort is offering buffalo tenders with a cocktail or beer (HK$80), and Butter has bonus cakes, pies, and cookies as part of the Black Series celebration. Reservations can be made at blackseries.com.hk with full menus on the website.

Kanesaka Hong Kong is set to host a remarkable culinary event, as Shinji Kanesaka, the acclaimed mastermind behind Tokyo’s Sushi Kanesaka, makes his highly-anticipated debut in Hong Kong on February 23 and 24. For sushi enthusiasts, this occasion offers a rare chance to dine at the main counter with limited seating for only nine guests. Kanesaka will curate an omakase menu priced at HK$3,500 per guest, showcasing his exceptional skills and expertise. Joining him will be local head chef Seiji Taniguchi, sushi sous chef Kento Omine, as well as chefs Tomonori Okabe and Kotaro Saiga from the Ginza location.

Kanesaka’s dedication to the art of sushi has earned global acclaim, and his visit to Kanesaka Hong Kong promises an extraordinary experience. Alongside the omakase, an extensive drink menu featuring wines, champagnes, and Japanese sake will cater to individual preferences.

In an exciting culinary development, Mosu Hong Kong welcomes Bruno Jeong as its new head chef. Jeong, a valued member of executive chef Sung Anh’s culinary team, has been an integral part of the restaurant since its inception and brings a wealth of experience and a deep commitment to his craft. His appointment as head chef marks an exciting chapter for Mosu and guests can anticipate a fresh perspective and new offerings under his guidance.

Jeong’s debut as head chef is accompanied by the unveiling of a six-course lunch menu at Mosu Hong Kong. Crafted in collaboration with Anh, each course of the menu has been thoughtfully designed, beginning with seasonal small bites and progressing to a refreshing perilla salad featuring abalone. A Korean-style pine nut custard adds a satisfying touch, while the highlight of the experience, a Hanwoo cast iron pot rice, pays homage to Korea’s culinary heritage. The meal concludes with two sweets, including the signature dashima cheesecake, and is available for HK$1,180 per guest.

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