Lung King Heen is set to host its very first whisky dinner (HK$5,880 per person) on Friday, March 31 (from 7pm onwards) with The Macallan, presenting a six-course menu designed by chef Chan Yan-tak. For the one-night-only event, each dish will be paired with a whisky selected and explained by one of The Macallan's experts which includes their limited-edition James Bond 60th anniversary release. All whisky dinner guests will also be given an exclusive opportunity to access a list of rare whiskies from The Macallan. 

From March 28 to 30, Roganic will host a cook-off between Hong Kong's head chef Ashley Salmon and Tom Reeves, the head chef of Rogan & Co. in Cartmel, UK. The three-day event will replace the regular lunch and dinner services at Roganic, offering four courses in which the two chefs will go head to head, with acclaimed British chef Simon Rogan acting as the official referee. The ultimate winner will be decided by diners who will vote for their favourite snack, starter, main course, and dessert. When all the votes are in, they will be counted to determine the winning chef and restaurant. 

The full menu (HK$1,780 per person) will consist of eight dishes, but a shorter version with six courses (HK$1,080 per person) is also available for lunch. Will you go for Hong Kong's poached grouper with mussel cream, cucumber, dill and caviar from Hong Kong or vote for the dry-aged duck with smoked beetroot, aromatic herbs and elderflower from the UK? The choice is yours. A donation of HK$100 from every full menu and HK$50 from every short menu will be donated to the chef’s chosen charities, with donations based on the split of votes. 

From Bali to Hong Kong, chefs Stephen Moore of Shelter (a contemporary middle eastern and Mediterranean restaurant in Badung) and Benjamin Cross of the Mason Group (which has restaurants in Canggu and Uluwatu) will work with mixologist Zac de Git (formerly of the Tippling Club in Singapore) for a three-night Test Kitchen event at BaseHall 02.

An eight-course dinner menu will be available for HK$980 per person from March 16 to 18 and comes with one complimentary cocktail. Designed to share, dishes on the menu will incorporate flavours of the Middle East and Mediterranean, with wood-fired plates, carefully-sourced ingredients and handmade elements such as coffee sourdough, sugar-cured salmon, turbot with tomato butter and more. Meanwhile, cocktails will be made by de Git to complement the meal on the night.

Test Kitchen Central, BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong

See also: HK$488 caviar lunch? Where to eat at the newly opened Basehall 02 in Central

Shane Osborn will be hopping over to Macau in March with his sous chef Jason Wolf from Arcane to serve their signature modern European cuisine at the Mandarin Oriental, Macau. The two chefs will be serving special tasting menus created for the occasion.

On March 10, a chef’s table dinner (MOP1,978 per person) is served with dishes such as sautéed potato gnocchi, ricotta stuffed Yunnan morels, truffle emulsion, and yuzu and lemon posset dessert, and a wine pairing curated by The Flying Winemaker Eddie McDougall. The next day on March 11, the team will take over Vida Rica with a six-course tasting menu (MOP1,488 per person) featuring seasonal produce from Japan, France and the UK which comes with an optional wine pairing (MOP488). 

Mandarin Oriental, 945 Avenida Dr. Sun Yat Sen, Macau; +853 8805 8888

Don't miss: A food lover’s guide to Macau

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