Room 309 has unveiled the Room of Tales, a cocktail series featuring six concoctions, each revealing hidden narratives, available from April 1 onwards. Divided into chapters, enthusiasts can sip on I Do Believe In Fairies (HK$160), a blend of elderflower, lemon verbena and Two Moons calamansi gin, representing Chapter One, ‘The Story of the Boy Who Never Age’. Chapter Two, ‘The Encounter of Ella and Her Prince Charming’, offers Dusty Dream (HK$180), a mix of bacon fat-washed brandy and apple honey shrub, alongside The Last Strike (HK$160), a bourbon-based reflection on Ella’s fleeting fate. In Chapter Three, ‘It all started from a simple trinket in the Kingdom of Agrabah’, guests can indulge in Dark Desires (HK$160), a tequila and chile liqueur concoction, or A Thousand And One Nights (HK$180), a gin and dry vermouth combination.

Led by head chef Yoshiyuki Sato, refined Japanese teppanyaki spot Kaen Teppanyaki has launched new seasonal dinner menus, including the ‘Matsu’ seafood teppanyaki menu and ‘Ta-Ke’ premium Wagyu teppan course, priced at HK$1,280 per guest which features dishes such as chawanmushi with aonori (seaweed) sauce and ox tongue yakishabu (grilled lightly before dipped in sauce). Additionally, to celebrate the arrival of spring, there is an exclusive seasonal menu, available at HK$1,880 per guest, highlighting delicacies such as snow crab with yuzu chawanmushi (steamed egg) and teppan-steamed lobster.

For lunchtime, Kaen Teppanyaki presents new executive sets starting from HK$480, including options like binchotan seasonal claypot rice or seafood ju with house salad, sesame tofu, miso soup, garlic rice, pickles, and the choice of dessert or Japanese siphon coffee. Teppanyaki lunch courses are also available at HK$780 offering grilled Hokkaido scallops and customisable main courses, or the special teppanyaki course at HK$1,180 adds seasonal fish and spiny lobster teppanyaki, with the option to enhance the experience with a Josper-grilled eel claypot rice for HK$380.

In celebration of The St. Regis Hong Kong’s fifth anniversary, two Michelin-starred restaurants Rùn and L’Envol are uniting for an eight-hands dinner by Olivier Elzer and Stephen Hsu of L’envol, Hung Chi-Kwong of Rùn and the hotel’s pastry chef Steven Jin. Taking place on two select evenings, the first on April 25 at Rùn and the second at L’Envol, guests can anticipate a harmonious blend of Cantonese cooking techniques applied to French classics and traditional Chinese ingredients showcased through French culinary methods.

From Hung’s morel and quail tarte tatin to Elzer’s fish maw creation, each dish reflects a reimagining of tradition. Wine pairings curated by chief sommelier Tristan Pommier will elevate the dining journey further. Limited seating for these special evenings will be allocated on a first-come, first-served basis. Stay tuned to their social media channels for reservation details and updates.

For those travelling over the holiday, you may like to know that Black Sheep Restaurants will be in Singapore, hosting two collaborations featuring ArChan Chan of Ho Lee Fook and Theign Phan of Grand Majestic Sichuan. From April 9 to 10, Phan will join forces with Cheung Siu-Kong of Summer Pavilion at Ritz-Carlton Millennia Singapore, offering a fusion of Sichuan and Cantonese delights. Highlights include steamed bean curd with Hokkaido scallop and mapo sauce, and wok-fried beef tenderloin with morel mushrooms. Prices start from SGD238 for a six-course lunch and SGD268 for an eight-course dinner.

Then, from April 11 to 12, Chan will partner with Edward Chong of Peach Blossoms at Park Royal Collection Singapore, showcasing contemporary Chinese cuisine. Dishes include crowd favourites such as steamed razor clams with garlic and glass noodles, and an indulgent baked stuffed crab shell with crab meat and fish maw. Available at SGD328, this special 12-dish dinner aims to deliver an innovative and flavour-packed experience. 

Speaking of travelling, fine dining lovers may want to head to Macau in May as Tam Kwok-Fung of Chef Tam’s Seasons at Wynn Palace is teaming up with Pichaya ‘Pam’ Soontornyanakij of Thailand’s Potong for an exclusive dining experience on May 24 and 25. Both restaurants boast Michelin stars and are featured on Asia’s 50 Best Restaurants 2024 list.

Soontornyanakij, known for her Thai-Chinese fusion cuisine and innovative five-element culinary philosophy, joins forces with Tam who is celebrated for revitalising Cantonese cuisine in inventive ways. Priced at MOP2,388 per person with an additional MOP1,380 for wine pairing, this collaboration will offer the finest of Cantonese-Thai flavours. There is limited seating, so be sure to reserve your seat by calling Wynn Palace at +853 8889 3663.

Chef Tam’s Seasons
Address: GF, North Esplanade, Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau

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