bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Grace Brewer

Another weekend, another opportunity to feast. With two special collaboration menus and two restaurant closures this weekend, there’s enough to eat, celebrate and commiserate over between Friday and Sunday.
If you’re still hungry for more, our 2025 100 Top Tables Guide has something to suit every appetite.
Friday, June 20

This weekend is your last chance to visit Hong Kong institutions Uma Nota and Bedu, both of which are part of Meraki Hospitality’s Hong Kong chapter. After eight years serving Nipo-Brasileiro and modern Middle Eastern cuisine respectively, the SoHo restaurants will close their doors on Saturday.
Bid farewell in style with the honey-baked feta at Bedu, or the coxinhas de frango (chicken croquettes) at Uma Nota, as the final send-offs take place on Gough and Peel Streets this weekend.
Where: Uma Nota, 38 Peel Street, Central
Bedu, 40 Gough Street, Central
When: The restaurants’ final day of service will be Saturday, June 21.
Saturday, June 21

Local institution Chaat is hosting New Delhi restaurant Indian Accent – ranked No 46 on Asia’s 50 Best Restaurants list for 2025 – as part of an exclusive collaboration from June 20 to 21. Chaat chef de cuisine Gaurav Kuthari and Indian Accent executive chef Shantanu Mehrotra will prepare a four-hands menu showcasing the best of Indian cuisine.
Specially curated dishes and signatures from both restaurants will be served, including Chaat’s banana leaf-wrapped halibut pollichathu and the Wagyu sweet onion korma from Indian Accent.
Where: 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
When: Friday, June 20, for dinner; Saturday, June 21, for lunch and dinner
Price: HK$888 for lunch; HK$1,698 for dinner
Sunday, June 22

The Island Shangri-La’s Lobster Bar and Grill is launching a series of Sunday roast collaborations featuring guest chefs from some of Hong Kong’s favourite restaurants. On selected Sundays between June and December, the restaurant’s menu will feature a starter, a roast dish and a dessert from a rotating list of partner restaurants.
The series kicks off on Sunday with dishes from chef Agustin Balbi of one Michelin-starred Andō. Balbi’s dishes will include cured hamachi and spot prawns to start; a roast main of Argentinian beef, empanadas, ensalada mixta, chimichurri sauce and fries; and a coconut and caramelised banana dulce de leche for dessert.
Estro, Roganic, Louise and Arcane are all on the roster of participating restaurants.
Where: 6/F, Island Shangri-La, Pacific Place, Supreme Court Road, Central
When: Selected Sundays throughout 2025
Price: HK$898


How to make ravioli filled with beetroot – the dish of Winter Olympics co-host Cortina

The best things to do in Hong Kong, February 8-14

Chinese consumers’ rapidly changing demands keep KFC owner on its toes

Where to gather for the best of Hong Kong’s Chinese New Year offerings

Food and Drinks

Your Hong Kong weekend food guide for June 20-22

Indian Accent’s wholemeal and semolina puchkas; the New Delhi restaurant is collaborating with Hong Kong’s Chaat this weekend. Photo: Handout

The dining room at Uma Nota. Photo: Handout

Smoked patrani fish at Chaat. Photo: Handout

Chef Agustin Balbi of Andō. Photo: Handout

Seventh Son restaurant’s next generation carries forward culinary traditions in Hong Kong

Father and son team Chui Wai-kwan and Daniel Chui Tak-yiu at their restaurant Seventh Son in Hong Kong. Photo: Jocelyn Tam

Father and son Chui Wai-kwan and Daniel Chui Tak-yiu at Seventh Son restaurant in Hong Kong. Photo: Jocelyn Tam

Now in his 70s, Chui Wai-kwan remains an active and strong presence at Hong Kong’s Seventh Son restaurant. Photo: Jocelyn Tam

Seventh Son restaurant’s signature suckling pig. Photo: Handout

Crispy chicken – another classic dish at Seventh Son restaurant in Hong Kong. Photo: Handout

Together, father and son are working to maintain the classic Cantonese cooking that is their family’s legacy. Photo: Jocelyn Tam

Hong Kong restaurant China Tang returns – and its new menu is inspired

Braised Yellow Croaker with Chinese Celery, Preserved Clam Sauce and Rice Porridge – one of many new dishes at Hong Kong restaurant China Tang following its renovation this year. Photo: Jocelyn Tam

The refurbished dining room at China Tang in Hong Kong: details have been tweaked but the original spirit remains. Photo: Jocelyn Tam

Tang’s Sweet and Sour Pork with Bell Peppers and Seasonal Fruits, at Hong Kong restaurant China Tang. Photo: Jocelyn Tam

Old-Fashioned Charcoal Fatty Barbecued Pork, China Tang executive chef Menex Cheung’s take on traditional char siu. Photo: Jocelyn Tam

Braised King Crab Legs with Preserved Radish and Garlic Paste, a simple yet sublime dish at Hong Kong restaurant China Tang. Photo: Jocelyn Tam

Menex Cheung, executive chef at Hong Kong restaurant China Tang. Photo: Jocelyn Tam

Drink in Focus: Redemption at Orchard

The Redemption cocktail – Orchard in Hong Kong’s take on the negroni – uses prune brandy to accent notes of strawberry, chocolate and hazelnut. Photo: Handout

Alex Pun, founder of Hong Kong’s Orchard bar. Photo: Handout

Orchard’s Redemption cocktail places prune brandy at the centre of a variation on the negroni. Photo: Handout

Orchard bar is situated in the bustling Gage Street Market area, in Hong Kong’s Central district. Photo: Handout

Dish in Focus: Farmhouse Productions tomatoes at Roganic

Farmhouse tomatoes in perilla and coal with fermented pistachio, at Roganic in Hong Kong. Photo: Handout

Roganic’s new location at Lee Gardens in Hong Kong’s Causeway Bay. Photo: Jocelyn Tam

Adam Catterall, head chef of Roganic in Hong Kong. Photo: Handout

Farmhouse tomatoes in perilla and coal with fermented pistachio, at Roganic. Photo: Handout

The kitchen area at Roganic’s new location in Hong Kong. Photo: Handout

3 new pastry chefs in Hong Kong who are redefining desserts with innovative twists on classics

Hongkongers like their dessert a little less sweet than Westerners, and three pasty chefs are rising to the challenge. Photo: Jocelyn Tam

Eve Minialai, head pastry chef at Louise. Photo: Jocelyn Tam

The Paris-Brest pastry by Eve Minialai at Louise. Photo: Jocelyn Tam

Pineapple dessert at at Louise. Photo: Jocelyn Tam

Leo Faler, head pastry chef at Cristal Room by Anne-Sophie Pic. Photo: Jocelyn Tam

Raspberry and Seaweed by Leo Faler at Cristal Room by Anne-Sophie Pic. Photo: Jocelyn Tam

Astoria Koh, pastry chef at Caprice. Photo: Jocelyn Tam

Chocolate dessert at Caprice by Astoria Koh. Photo: Jocelyn Tam

The Strawberry dessert at Caprice by Astoria Koh. Photo: Jocelyn Tam

Lifestyle

100 Top Tables

Say goodbye to 2 local favourites, experience an exclusive Indian collaboration, and enjoy a Sunday roast with a twist


Say goodbye to 2 local favourites, experience an exclusive Indian collaboration, and enjoy a Sunday roast with a twist.


Your Hong Kong weekend food guide for June 20-22

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Say goodbye to 2 local favourites, experience an exclusive Indian collaboration, and enjoy a Sunday roast with a twist

Friday, June 20

Say goodbye to 2 local favourites, experience an exclusive Indian collaboration, and enjoy a Sunday roast with a twist