Check out the full list of our favourite restaurants here
We might still be feeling stuffed from eating a too much during our Lunar New Year break – but that doesn’t mean we don’t have the extra space to tuck in to a meal or two, especially when dining at the following restaurants.
Theo Mistral by Theo Randall
The Mistral at the InterContinental Grand Stanford is receiving an update. The relaunch is set for mid-March, when The Mistral will be opened as Theo Mistral by Theo Randall. Randall, a British export, is known for his time spent at London’s River Cafe, as well as headlining his own eponymous restaurant, Theo Randall at the InterContinental in London Park Lane. And now, he is set to conquer Hong Kong.
The new menu will focus on classic handmade pasta and made-to-order pizzas. Expect to see rustic dishes from different Italian regions served with a contemporary twist.
Opens: Mid-MarchAddress: Level B2, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui
The latest tapas restaurant is Brut!, a new bar/restaurant set to open on March 10 in Sai Ying Pun. Brut! prides itself on using sustainably sourced ingredients from Europe including Spain, like its chestnut and acorn-fed Iberico 48-month ham, and beef and Iberico from family-run sustainable farms from northwestern Spain. The restaurant also sources fresh organic produce from local markets to create its vegetarian and vegan dishes. On the drinks side, the bar will be offering a good selection of natural wines and creative cocktails, including home-made Kombucha cocktails.
Opens: March 10Address: 1 Second Street, Sai Ying Pun
Three Michelin-starred Sushi Saito officially opens in Hong Kong in late April – but that doesn’t mean select VIPs can’t taste chef Takashi Saito’s creations later this month. Lunch and dinner on March 25 and 26, by invitation only, will help celebrate Sushi Saito’s first location outside Japan. Seeing how Joël Robuchon called the Japan location “the best sushi restaurant in the world”, you can expect those invitations to be snapped up fast.
Sushi Saito joins other illustrious restaurants housed inside Four Seasons Hong Kong, including two Michelin-starred Caprice and three Michelin-starred Lung King Heen.
Date: March 25-26Price: By invitation onlyAddress: Four Seasons, 8 Finance Street, Central
Rech turns 1
Rech is pulling out all the stops to celebrate two firsts this March: its first anniversary and its first Michelin star. For the month of March, the restaurant is offering a five-course anniversary signature menu, filled with patrons’ favourites including the royal seafood platter and the restaurant’s famous Camembert.
Celebrations will start with an exclusive dinner with Clos L’Église wine pairing, only on March 1. On the menu are winter salads and herbs with root vegetables and black truffle paired with 2014 Clos L’Église, and pan-seared sole paired with 2000 and 2009 Clos L’Église.
Date: March 1-31 for the anniversary signature menu, March 1 for Clos L’Église wine pairing dinnerPrice: HK$1,338 per person for the anniversary signature menu, HK$2,188 per person for the Clos L’Église wine dinnerAddress: Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
Cochine x The Langham Sweet Blossom Afternoon Tea
The Langham is adding an aromatic twist to its afternoon tea experience in collaboration with luxury fragrance brand Cochine. Flavours and scents of Vietnam (specifically Saigon – the inspiration and story behind Cochine’s birth) is injected into the Palm Court lobby lounge. Highlights of the afternoon tea menu include items influenced by scents found in Cochine’s newest hand cream line: Vietnamese cassava coconut dacquoise with green jasmine mousse, frangipani canelé with orange blossom coated with pink chocolate, choux pastry filled with wild fig and Sicilian lemon compote, and rose-shaped pavlova meringue with cherry mousse filling, rose and mascarpone cream. On the savoury side, we’re feeling quite partial to the mini “bánh mì” brioche.
Date: March 1-May 13Price: HK$348 for one person, HK$598 for two Address: Palm Court, Lobby Level, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui
MiyazakiGyu at STEAK HOUSE winebar + grill
Who doesn’t love wagyu? STEAK HOUSE winebar + grill continues to feature top-quality meats and cuts. For the next two months, it is focusing on Japanese MiyazakiGyu. This specific type of wagyu, produced in Miyazaki prefecture, is a cut above the rest – it has been awarded the Prime Minister’s Award three times in a row at the National Competitive Exhibition of Wagyu, which is popularly known as the “Wagyu Olympics”, held every five years.
The wagyu is available in two cuts: A5 beef tenderloin or A5 beef strip loin, from March 5 until April 30. If you’re not in the mood for steak, a starter of Miyazaki beef ceviche and Amaebi shrimp is also on the menu.
Date: March 5-April 30Price: Starts at HK$1,350 for 6 oz beef tenderloinAddress: LG, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
Michelin Guide Hong Kong Macau International Chef Showcase: VEA x Jade Dragon
It’s the meeting of the stars. Two Michelin-starred chefs, Vicky Cheng from 1-starred VEA and Tam Kwok-fung from two-starred Jade Dragon, will be collaborating in a series of four-course lunches and 6-course dinners spread across four days. The four-hands affair will be hosted at each chef’s restaurant, starting at VEA on March 7 and 8, before crossing the water to Jade Dragon in the City of Dreams on March 9 and 10. Cheng is known for putting his French flair on Chinese cuisine, while Tam is a master at elevating Chinese cuisine to the next level.
Cheng will be highlighting his wagyu beef short rib with shiitake and daikon, while Tam will present his chilled abalone with mustard seed and wasabi, chilled cherry tomato marinated with avocado oil and plum wine jelly. This collaboration kick-starts this year’s edition of International Chef Showcase hosted by the Michelin Guide Hong Kong Macau Dining Series, which will see other four-hands collaborations throughout the year.
Date: March 7-10Price: Lunch is HK$988 per person at VEA and Jade Dragon, dinner is HK$2,280 per person at VEA and HK$1,988 per person at Jade Dragon Address: VEA, 29-30/F, 198 Wellington Street, Central; Jade Dragon, Level 2, The Shops at The Boulevard, City of Dreams, Estrada do Istmo, Macau
Frantzén’s Kitchen x L’Imperatrice wine pairing dinner
High-end fine-dining establishment Frantzén’s Kitchen and exporter of fine wines L’Imperatrice are collaborating on a one-night-only wine pairing dinner in March. The dinner will be a grand 13-course Nordic-inspired affair, featuring seasonal ingredients that are carefully sourced. Look out for deep-fried Scottish langoustine with puffed Koshihikari rice and birch-tree mayonnaise, and Norwegian king crab with textures of carrot, finger lime, yuzu oil and chrysanthemum. Fine wines from Domaine de la Romanée-Conti, one of the world’s greatest wine producing estates, will complement the night. Highlights include the estate’s star wines: La Tache and La Romanee-Conti.
Date: March 11Price: HK$36,000 per personAddress: Frantzén’s Kitchen, G/F, 11 Upper Station Street, Sheung Wan
Dominique Bouchet x The Ritz-Carlton
The Ritz-Carlton plays host to guest chef and giant of the culinary world, Dominique Bouchet of two Michelin-starred Dominique Bouchet Tokyo, from March 15-17. For three days, Bouchet will be serving local epicureans a taste of his signature classic French dishes made with seasonal ingredients from Japan.
Highlights of the menu include Japanese monkfish with chorizo, orange and cauliflower, and roasted wagyu with four pepper sauce and artichoke. Don’t miss this dessert – Aomori’s Apple Tatin with sour cream and vanilla.
Date: March 15-17Price: HK$988 per person for 4-course lunch, HK$1,988 per person for 6-course dinner; wine pairing options start at HK$1,000 per personAddress: Tin Lung Heen Private Dining Room, Level 102, The Ritz-Carlton
Pierre Gagnaire returns to Pierre
Pierre Gagnaire, doyenne of the culinary world, returns to his two Michelin-starred restaurant Pierre from March 12-17 to launch his new spring menu. The not-to-be-missed culinary affair sees Gagnaire create a six-course lunch and dinner menu made with fresh seasonal ingredients. Highlighted dishes include segments of clementine marinated with lime and creamy vanilla sauce, and sweet onion ravioli seasoned with green curry, lobster and fresh coriander salpicon.
Date: March 17-19Price: HK$1,988 per person, wine pairing is an additional HK$1,500 per personAddress: 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central
Taste of Hong Kong
One of the world’s biggest food festivals return to Hong Kong from March 22 to 25. Twenty restaurants, 75 per cent of which are newcomers, will offer more than 60 dishes, a quarter of which are exclusive to the festival. The festival will feature a stellar line-up, including Bo Innovation. New restaurants joining the fair include Haku, New Punjab Club (both restaurants featured in our 2017 best new restaurant round-up), Caprice, Little Bao and Frantzén’s Kitchen. Returning favourites include Okra, Duddell’s and Zuma.
It’s not just the food that is front and centre – visitors will also be treated to pop-up bars, tastings, master classes, and live music performances.
Date: March 22-25Price: Standard tickets start at HK$120, VIP package is HK$648. Dishes start from HK$50 each.Address: Central Harbourfront
HAKU x Florilège
Chef Agustin Balbi of HAKU, listed as one of STYLE’s favourite new restaurants of 2017, will be joined by chef Hiroyasu Kawate of two Michelin-starred Florilège for a one-day only lunch collaboration on March 26. The seven-course lunch will showcase both restaurants’ savoir faire and flair. Two of the dishes are amadai with radicchio and amaranth, and duck with white asparagus, morel and konbu. And there’s a yet-to-be revealed dessert.
Date: March 26Price: HK$1,200 per personAddress: Shop OT G048B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui
Dharshan Munidasa x Island Shangri-La Lobster Bar and Grill
Celebrity chef Dharshan Munidasa from Ministry of Crab, one of the hottest restaurants in Sri Lanka, will be joining Lobster Bar and Grill for a one-night-only dinner event. Munidasa is best known for an approach that balances Sri Lankan cuisine with Japanese influences, as well as for starring in his popular TV series, titled Culinary Journeys with Dharshan.
The six-course crustacean dinner features the best of Munidasa’s signature dishes. Look out for baked crab (crab risotto served in a crab shell), garlic chilli prawn using Sri Lankan lake prawns, and pepper crab.
Date: March 29Price: HK$920 per personAddress: 6/F, Island Shangri-La Hong Kong, Two Pacific Place, 88 Queensway, Admiralty