W Hong Kong’s Kitchen, which just welcomed Singaporean chef Jeffery Siew as Executive Chef, has compiled a series of meaty favourites for their buffets, featuring char siu lamb rack with scallion-ginger sauce, barbecue baby back ribs with dried turnips, and more. Crispy roasted suckling pig and beef Wellington are also exclusively available during Father’s Day brunch and dinner buffet. If you can wait a week, Siew is working his Southeast Asian heritage to the max on June 25 with a one-night-only durian-themed dinner.

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The “Fizzical Wonders” afternoon tea set is for dads who need to sleep in, with a series of peachy dishes and beverages so sweet it melts soft and tough souls alike. For those preferring Cantonese cuisine, look no further than Sing Yin Cantonese Dining for their lip-smacking eight-course Father’s Day Sets including luxurious seafood dishes.

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The Peninsula’s Wagyu dinner and fine Cantonese cuisine

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Some of Japan’s finest meats and some of America’s finest wines feature in special promotions at The Peninsula Hong Kong this June. At Felix, diners can opt for a five-course Wagyu dinner, with each dish featuring a different cut from a different part of Japan, and each one accompanied by wine pairing recommendations from the hotel’s chief sommelier Marc Le Gallic. They include a tartare of Sendai Wagyu; a Kagoshima Wagyu semi-carpaccio, and a chargrilled rib-eye of Hida Wagyu with black garlic, fondant potatoes and piparras.

Agora’s novel Spanish delicacies and wine selection

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With great passion for gastronomy and devotion to his homeland’s exclusive ingredients, Madrid-born chef Antonio Oviedo has opened a new venture: Agora at Tai Kwun, Central. Meaning “now” in old Spanish, Agora offers a contemporary menu that explores seasonal Spanish delicacies including dried choricero chilli peppers, Gordal olives, a smoked fatty Spanish cheese called Gamonéu, and much more. One of the restaurant’s most notable offerings is the one-of-a-kind pil pil, a traditional cod confit dish that features the fish’s stewed tongue. Another is txuleta, a spicy and briny dish cooked from premium Spanish Rubia Gallega beef. To wrap up the night, there’s flor de azahar, a dessert derived from orange blossoms, and combined with Spanish almonds and saffron to sweeten the palate. Not surprisingly given the chef’s roots, Spanish wine takes up 70 per cent of Agora’s wine list, while being ever-changing in accordance with the seasonal menus.