Hong Kong restaurant news: Anne-Sophie Pic returns to Hong Kong to launch new menu and book, Leela collaborates with Yong Fu, and more

Artifact Bar’s latest signature menu takes guests on a journey through time with a spotlight on Pierre Ferrand's 10 Generations Cognac. The new offerings, crafted by head bartender Nishant Vargas, pay tribute to ten generations of the Ferrand family while blending nostalgia with forward-thinking flavours. Highlights include the PB+J, a clarified New York sour with a twist, combining peanut butter and miso bourbon with lingonberry-infused Malbec. For something more refreshing, the ronin delivers a clever highball featuring honeydew melon, hojicha, and sansho. Cocktails are priced at HK$170.

The menu also features playful creations like the berry and cheesecake, where Pierre Ferrand cognac meets blackberry, pandan and a cheesecake foam for a dessert-inspired twist on the classic bramble. For something more floral, the jasmine and guava blend jasmine flower and pink guava with a touch of sparkling wine, offering a fresh take on the traditional Maharajas Burrapeg. Artifact’s seasonal menu, available from October 18, promises a unique exploration of Pierre Ferrand’s legacy through these carefully crafted cocktails, available at their BaseHall location in Central.

Artifact Bar
Address: LG/F, Jardine House, No, 1 & 2, Shop 5 & 7, 1 Connaught Place, Central, Hong Kong

Leela, the modern Indian restaurant helmed by chef Manav Tuli, has launched a range of new seasonal dishes to mark the start of autumn. Highlights include the jackfruit and soya keema dabeli, a plant-based reimagining of the classic Gujarati street snack and the chicken tikka mirza hasnu, inspired by the Mughal courts of Lucknow. For seafood lovers, the tandoori squid is a standout, offering U3 squid marinated in Kashmiri chilli and ginger, cooked to perfection in the tandoor. This inventive a la carte selection is now available with prices starting at HK$88.

Furthermore, Leela and Yong Fu Hong Kong will be collaborating on November 12 and 13 for a very unique 11-course dining experience that blends the bold flavours of India with the refined tastes of Ningbo cuisine. The menu, priced at HK$1,580, features inventive dishes like baked samosas filled with mashed eggplant and century eggs, and a delicate lobster dosa paired with hairy crab roe. Diners can also savour mains such as yellow croaker nilgiri korma with fermented bean curd and a creative take on biryani with mapo tofu, beef tendon, and bone marrow. This exclusive two-night event promises a culinary adventure that fuses tradition with innovation.

22 Ships, now nestled in its new home at PMQ Central, is launching a vibrant Spanish weekend brunch from October 19, priced at HK$588 per guest. Guests can indulge in a sharing-style feast featuring 14 tapas served straight to the table. Standout dishes include the classic tortilla with txistorra and fava beans, grilled cauliflower with jamón ibérico and truffle, and the indulgent black octopus paella with Romesco sauce. For those who can’t resist a toastie, the sobrasada and cheese-filled bikini are a must-try. The brunch menu is rounded off with a choice of desserts, such as churros with dark chocolate or 22 Ships’ famed burnt Basque cheesecake.

For an additional HK$328, guests can enjoy a two-hour free-flow drinks package, featuring Spanish favourites like Kila Cava Brut, Estrella de Galicia and a variety of refreshing cocktails including the 22 Ships sangria and a zesty Spanish spritz. With family-friendly touches like kids’ cutlery and toys, this weekend brunch promises a lively outing for all ages, and with no service charge, it’s an even sweeter deal. Brunch is available every Saturday and Sunday.

David Toutain will be taking over Feuille from October 27 to November 1 to bring a taste of his Parisian cuisine to Hong Kong. The lunch and dinner menus feature a carefully curated selection of signature dishes, including his celebrated celeriac with black garlic and hazelnuts, and langoustine with cauliflower and vanilla. These vegetable-driven creations showcase Toutain’s mastery of elevating humble ingredients into refined French delicacies. Lunch is priced at HK$1,288, while dinner offers an expanded experience for HK$2,288 per person.

In addition to the exclusive dining experience, Chef David will lead fermentation workshops on October 29 and 31 at the restaurant. Participants will learn the techniques behind his innovative use of fermentation, with highlights like creating house-made vinegar and other fermentations. Priced at HK$588 per person, the workshops include light refreshments and a bottle of vinegar and SCOBY (symbiotic culture of bacteria and yeast) to continue the fermentation journey at home. It’s a rare opportunity to learn from one of Paris’s top chefs right here in Hong Kong.

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