Cover From left: Varun Totlani of Masque; Wong Wing Kuan of Hop Sze Restaurant; Natsuko Shoji of Eté; Richie Lin of Mume; Tomos Parry of Brat (Photos courtesy of their respective owners)
From left: Varun Totlani of Masque; Wong Wing Kuan of Hop Sze Restaurant; Natsuko Shoji of Eté; Richie Lin of Mume; Tomos Parry of Brat (Photos courtesy of their respective owners)
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The luxury hotel is pulling out all the stops for its Front Row campaign
For 12 days in March, Rosewood Hong Kong will be chock-a-block with the crème de la crème of the culinary world as it hosts the "Rosewood Front Row" campaign in celebration of its fifth anniversary. Taking place between March 19 and 30, the proceedings encompass three masterclasses, 10 culinary and mixology collaborations and pop-ups, and three exclusive wine dinners.
Kicking off the calendar is a collaboration between Asaya Kitchen and Mume, both known for their commitment to sustainability. For the occasion, chefs Fabio Nompleggio and Richie Lin will co-create eight courses revolving around sustainably sourced ingredients for HK$2,188 on March 19 and 20.
Butterfly Patisserie will feature a limited-time pop-up with chef Natsuko Shoji of Eté in Tokyo, known for winning the title of Asia's Best Female Chef at Asia's 50 Best Restaurants 2022. In Hong Kong, she will create just 30 pieces per day of her signature mango cake exclusively for Butterfly Patisserie, available for pick-up from March 19 to 21.
Holt's Café and Hop Sze Restaurant will come together to showcase Hong Kong's culinary heritage. Rosewood's Cantonese diner will bring nostalgic local dishes from the famed Sai Wan Ho stir-fry restaurant in à la carte format for lunch and dinner from 20 to 22 March, with prices starting from HK$88.
For something more meat-forward, Henry will partner with Brat from London to offer a family-style feast. Brat, which holds one Michelin star, is known for its Basque-inspired cuisine and open-fire cooking techniques. The special eight-course sharing menu will be available for dinner on March 20 and 21 and is priced at HK$1,988 per head.
From March 21 to 23, The Legacy House will present "The Taste of Lingnan", a collaboration showcasing innovative interpretations of traditional Cantonese cuisine. Three talented chefs—including Bill Feng of Rosewood Guangzhou's Lingnan House, Justin Tan of The House of Dynasties in Rosewood Beijing, and The Legacy House's own Li Chi-wai—will push the boundaries of Cantonese culinary techniques in lunch and dinner menus.
From March 21 to 22, Chaat and Masque will collaborate to offer a tantalising exploration of Indian flavours. Known for its avant-garde approach and commitment to local ingredients in Mumbai, Masque will present a 12-course collaboration tasting menu for lunch and dinner for HK$1,988.
On the libationary side, Darkside will host a four-night pop-up of Scarfes Bar from Rosewood London, who return to Hong Kong for the second time. The event will also feature live performances by Nick and Kitty LaRoar, the London hotel's in-house band. This exclusive event will take place from March 20 to 23, with cocktails priced at HK$180 and up.
On March 23 and 24, renowned Sydney cocktail bar Maybe Sammy will take over the newly relaunched XX Bar. Guests can expect an unforgettable evening with AI-generated art, a curated food menu, and a selection of drinks, along with bubble guns, drink presentations, and dance performances.
From March 25 to 27, Bayfare Social will host a pop-up of 1826 restaurant from Rosewood San Miguel de Allende, offering Spanish and Mexican flavours. The menu will showcase the diverse culinary traditions of Mexico and incorporate locally sourced ingredients, with 12 à la carte available from HK$68 and up.
Finally, during Art Basel week from March 26 to 30, The Butterfly Room will feature an Artful Afternoon Tea created by Rosewood London's executive pastry chef Mark Perkins. Inspired by iconic artworks, the tea experience will offer a selection of mini replica cakes that celebrate artistic expression through pastry.
Aside from eating and imbibing, you can also get stuck into it with masterclasses on March 23 in everything from pasta-making at BluHouse and creating your own Parisian flan at Butterfly Patisserie, to a champagne tasting from Louis Roederer. Winos will also want to take note of three sessions of thematic wine dinners from March 20 to 22, hosted by Rosewood's wine director Julien Peros, alongside representatives from legendary French estates. Find out more and making your bookings online here.
Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
