Hong Kong restaurant news: the Mandarin Oriental celebrates 60 years, chefs Peter Find and Stanley Wong collaborate and more

Crown Super Deluxe is adding new menu items to enhance its teppanyaki experience including an ingredient spotlight series that will feature and showcase the best of the season. The series will start with three dishes including tairagai, or Japanese pen shell, prepared on the teppan in brown butter ponzu and served with wakame; anko, or monkfish, marinated in a saikyo miso and grilled on the teppan; and Japanese sawara, or Spanish mackerel, seared on the teppan and accompanied with wasabi and nori relish. In late March, another seasonal ingredient to look forward to is the red king crab, grilled and steamed on the teppan with melted yuzu kosho butter.

The restaurant is also introducing a new lunch menu called Chuushoku (from HK$428 per guest) which comes with salad, optional seafood (scallop or tiger prawn) for an additional price, grilled vegetables and a choice of meat which ranges from US Prime tenderloin, Australian Wagyu ribeye, A5 Kagoshima Wagyu tenderloin and Sirloin. Lunch also comes with garlic fried rice, miso soup and yuzu sorbet for dessert.

Crown Super Deluxe, Mezzanine (accessed via the stairs), 33 Wyndham Street, Central, Hong Kong; +852 2111 8434

German chef Peter Find of Heimat and half-German, half-Chinese chef Stanley Wong of CulinArt 1862 have been friends for over 30 years and have also worked together at the Mandarin Oriental. In celebration of their friendship, the two chefs are launching two collaborative dinners: the first at CulinArt 1862 on March 31 and the second at Heimat on April 28.

Both dinners offer eight-courses with alternating dishes from each chef to reflect Find’s refined approach to German fare and Wong’s Asian-inflected international cuisine. The two dinners (priced at HK$1,288 per person with the option for a six-glass wine pairing at HK$688) will differ slightly and can be enjoyed as a standalone event but are designed as a set for an elevated experience. There's also a 20 per cent discount for booking both nights. The menus include one of Find's newest creations, the lobster cheesecake served alongside a Brittany lobster salad and Wong’s seared and spiced Mallard duck breast with potato pave and a vegetable potpourri, among others.

Full menus and reservations are available at culinart1862.com and heimat.hk

French Patisserie Le Dessert is adding new items, developed by executive chef Julien Zampieri and his team, to their permanent menu this season. The exotic passion charlotte cake (from HK$200) is ideal for spring and blends textures with a crumbly base, coconut mousse and fluffy sponge cake. It also features a mango and banana crémeux, vanilla Chantilly cream, fresh mangoes and passion fruit gel before it's surrounded with homemade ladyfingers and adorned with a ribbon. 

Other new products include the choux pyramid (from HK$700) or boxes (from HK$210) which are flavoured with wonderful combinations including lemon curd and strawberry compote, chocolate curd and homemade caramel or mango banana curd and mango passion compote, and the opera roll cake (from HK$500) which features vanilla sponge cake rolled with coffee and chocolate ganache, chocolate Chantilly cream, hazelnut praline and roasted almonds.

For more information and orders, visit ledessert.com

Celebrating 60 years in Hong Kong, the Mandarin Oriental is hosting a series of impressive events and will launch new initiatives throughout 2023 to commemorate the occasion. This includes culinary experiences that will bring chefs over from the hotel's sister properties starting in May.

To start, chef Antonio Guida from Seta at the Mandarin Oriental, Milan will pop up at the Mandarin Grill + Bar from May 3 to 6. Thereafter, chefs Alain Roux from Le Normandie at the Mandarin Oriental, Bangkok and Deiniol Pritchard from Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park, London will also host dinners at the Mandarin Grill + Bar on July 12 to 15 and September 13 to 15 respectively. Then, on October 12 to 14, chef Fei from Jiang, Mandarin Oriental, Guangzhou and The Bay, Mandarin Oriental, Shenzhen will cook up a storm at the hotel's Chinese restaurant Man Wah.

To find out more about their 60th-anniversary activations, visit mandarinoriental.com

Mandarin Oriental, 5 Connaught Road, Central, Hong Kong

Zuma is launching a collection of art month dishes and cocktails inspired by the Chinese poem Spring Night written by the legendary scholar of the Song dynasty Su Shi. The specials will run from March 6 to 31, with a guest shift in the lounge and bar on March 16 (from 7pm onwards).

The bar has teamed up with local brand Perfume Trees Gin to create two cocktails (both HK$120): Scent of Spring to reflect the fragrant mist (香霧) described in the poem with gin, yuzu hibiscus cordial, sakura liquor and pineapple, poured into a glass adorned with Chinese calligraphy; and Courtyard Melody which blends gin with bergamot liquor, shiso liquor and Suze, and comes in a glass that says sing again (再歌). The one-night-only guest shift will see Zuma's bar team collaborate with Perfume Trees Gin's co-founder Kit Cheung who will be shaking up the two art-month cocktails along with two more spring-themed cocktails: Perfume Spring Gold Fizz and the Ukiyo Perfume Martini. 

During this time, two art-month dishes will also be available. The first is the sushi platter (HK$560), a colourful mix of karasumi shiso nori tempura, salmon with ikura, akami maki with caviar and Hokkaido scallop nigiri, and the second is lobster carpaccio (HK$380) topped with yuzu granita and yellow petals.