This March, Woolly Pig Hong Kong presents ‘The Best of New South Wales’ seasonal menus across its dining outlets, including Hue Dining, Majo Tapas Paella Bar, District 8 Bistro, and Man Mano Italian. Featuring a selection of breeds and brands, such as Jack’s Creek Wagyu and Black Angus, Bindaree Food Group’s premium grass-raised beef, and Rangers Valley’s marbled beef, diners can sample a range of quality beef cuts from New South Wales. In addition, Woolly Pig will also be highlighting the award-winning Margra lamb, known for its exceptional tenderness and unique flavour profile.

Each restaurant will offer something a little different, from Hue Dining’s refined five-course tasting menu showcasing Margra Lamb and Bindaree Ox cheek sacchetti, to Majo’s Spanish sharing meal featuring Margra lamb cutlets and croquetas de ternera. Meanwhile, District 8 will elevate the classic steak frites experience with premium cuts, and Man Mano delivers a family-style Italian feast including Rangers Valley meatballs and Jack’s Creek tagliata di manzo. 

Whisk is launching Chocolate Sensation, an exclusive pop-up brunch that will take place across two weekends on March 23, 24, 30, and 31. The French-Japanese restaurant at The Mira will welcome Natalie Leung of L’École Valrhona Asia and former Louise pastry chef, who will bring her whimsical chocolate creations to the table alongside the inventive menu, created by Whisk chef William Lau, with dishes like mantis shrimp with kombu and wasabi and squid tart with vin jaune.

The desserts will include the likes of rum baba infused with black forest flavours and a refreshing cacao fruit granita with dried longan and Taiwanese bitter melon sherbet. The brunch is available from 12pm to 3pm with prices starting at HK$598 for a seven-course feast, with optional add-ons including all-you-can-eat fresh oysters and free-flow champagne. To secure tickets, head to Mira’s e-shop to book the brunch experience.

The Pizza Project’s latest WTF Pizza for March is dedicated to the pistachio. From March 8 to 17, both Central and Wan Chai locations will be serving up two limited-time pizzas featuring pistachio. For those craving savoury, the Ode to Pistachio pizza is topped with pistachio spread, mortadella mousse and chips, creamy stracciatella and fior di latte, while the Cremino, a sweet pizza that combines thick pistachio creme with Nutella and white chocolate fondant, is made with dessert lovers in mind.

The Pizza Project
Address: G/F, 26 Peel Street, Central, Hong Kong

In case you missed it: Food obsessions: The best pistachio dishes in Hong Kong

ZS Hospitality, the group behind restaurants such as Hansik Goo and Whey, among others, is hosting a couple of exciting culinary collaborations this month. The first, a special dinner hosted by Feuille and wine company Vinosophy, will take place on March 21 at Feuille. This event promises an evening to explore a handpicked selection of hidden gems from Champagne and Burgundy, with pours including champagnes, premier cru and grand cru wines spanning various vintages. Priced at HK$2,888 per person, this dining experience is a rare opportunity to indulge in the finest wines expertly paired with Feuille’s nature-inspired French cuisine.

The second experience, running from March 23 to 24, will see chef Wayne Liew from Singapore’s beloved zi char eatery Keng Eng Kee Seafood, back in Hong Kong. Hosted by Marco Xodo from Testina, the two chefs will team up for two days, blending their cuisines and infusing the menu with their distinctive styles and signature ingredients. Whether you join for dinner on March 23 or indulge in both lunch and dinner on March 24, guests will be treated to a meal full of traditional Singaporean and Italian flavours that celebrate bold flavours and culinary heritage in every bite. 

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