Your Hong Kong weekend food guide for January 16-18
Indulge in Michelin-starred Huaiyang cuisine, a French free-flow champagne brunch with theatrical desserts, and a royal Indian banquet
Guest chef collaborations, free-flow champagnes and theatrical brunches collide in perfectly timed Saturday-Sunday rituals this weekend, whether you’re chasing seafood, truffle-laden eggs or a royal banquet with spice. Each offers convivial sharing, bold regional signatures and value-driven indulgence – from HK$488 lunches to HK$998 soirées – setting the stage for unhurried weekend memories.
Friday, January 16
At lunch, a five-course menu with tea pairing moves from Minnan-style marinated cucumber and chilled baby geoduck with bamboo shoot and onion to signatures such as steamed threadfin fish and red braised pork belly. It finishes with Fujian-style wok-fried fish noodles and a delicate brown sugar lotus root starch dessert with Wensi tofu and four-fruit soup, plus the option to add the signature fish maw dish.
The eight-course dinner expands the experience with a selection of four starters featuring Yongchun aged vinegar crispy eel, baby geoduck and crabmeat tartare with Xiapu seaweed and caviar. This is followed by yellow croaker “lion head” soup, red braised pork belly, a collaboration-exclusive crispy skin eight treasure ginger duck, seasonal vegetables, wok-fried fish noodles and the same refined dessert from lunch.
Where: Level 8, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty
When: January 15-17