Dining news: Prince and the Peacock introduce new summer menu, The Upper House unveils Green Room cocktail lounge, and more
Hong Kong’s food and drink scene is entering summer with serious momentum, as restaurants and bars roll out fresh menus, high-profile collaborations and events to get your appetite and thirst going.
This week, we’re seeing caviar reimagined without the silver spoon, cocktails taking centre stage in velvet-lined lounges, and chefs diving deep into regional traditions with bold, seasonal updates. Whether you’re after a globetrotting guest shift, a refined Indian feast, or simply a perfect pasta moment, this one’s for you.
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Andō it goes
Yunnan mushroom dish with daikon and mushroom essence
Japanese rock lobster meloso rice with smoked paprika and seafood stock
Tatler Best Asia 100 Restaurants 2024 winner Andō marks a fresh chapter from this month with an all-new tasting line-up, including lunch at HK$688 and dinner at HK$1,588, plus a sharpened wine list and discreet interior upgrades. Chef-founder Agustin Balbi riffs on his multicultural roots with asparagus, piparras and salchichón tart; Kumamoto Wagyu with fermented chilli on a tostada; suzuki sea bass in nori-laced cava sauce; and a rock-lobster meloso rice.
Tatler Dining’s Best Sommelier 2024 winner Carlito Chiu keeps pace, pouring curios such as Champagne Drappier Brut Nature Immersion, matured beneath the English Channel, and a gently warmed Kioke Jikon sake. There’s also new tableware, custom linens and rotating art that complete the refresh.
Mandarin Oriental, Hong Kong is warming up its ovens for a four-day pop-up from June 19 to 22 with Daniele Cason of The Pizza Bar on 38th, flown in from its award-winning Tokyo perch. Held in a transformed chef’s table setting on the second floor, the event previews the omakase-style pizza bar set to open permanently in late 2026 as part of the hotel’s ongoing revamp. Lunch and dinner services will feature a degustazione menu (HK$1,888 per person) of seven Roman-style pizza alla pala topped with the likes of Warayaki tuna, duck sausage with zucchini and fennel, and Wagyu with black lemon. A Fior di latte dessert with lemon jam and Okinawa mango finishes things off, with optional wine pairings starting from HK$498. Expect 48-hour fermented dough, seasonal ingredients and pizza with a crisp, airy crust.
The Upper House Green Room cocktails, including The Wild Card, The Everyman, Girl Next Door and The Dreamer
The Upper House has quietly lifted the curtain on the Green Room, its once-whispered cocktail lounge now stepping fully into the spotlight with a refreshed drinks list and weekly after-dark programming. Bar manager Gail Lanorias leans into the ethos of “complex but not complicated” with new signatures such as the Golden Child, a heady mix of sage-infused Nordes gin, rosemary syrup and pineapple, and the red bean-and-yuzu-spiked Star Crossed Lovers, topped with matcha soy foam. Designed with Wes Anderson-esque flair in lacquered green and Pevla stone, the space strikes a sweet spot between elegance and eccentricity. Fridays now play host to Moonlight, a late-night series featuring regional guest bartenders, Mono x Moonlight snacks and the occasional drag spectacle. Next up: Bar Us on July 11 and Hope & Sesame on July 18.
Bar Leone, Hong Kong’s reigning champion of neighbourhood Italian cocktail charm, marks its second anniversary with a ten-day series of guest shifts from June 1 to 10 featuring some of the world’s most celebrated bars. The festivities kick off with Miami’s Café La Trova (June 1), where Cantinero legend Julio Cabrera brings Cuban flair to Bridges Street. On June 7, it’s a double act with Viceversa’s Valentino Longo and Overstory’s Harrison Ginsberg, while the finale on June 10 sees The Connaught Bar’s Giorgio Bargiani fly in from London, Martini in hand. Known for its cocktail popolari ethos, Bar Leone’s anniversary programme doubles as a global roll call of bartending’s finest, all served with a side of warm hospitality and a touch of dolce vita. Guest shifts begin nightly at 7pm, until the bottles run dry.
Flower prawns bathed in coconut, mustard and cinnamon, amongst other dishes
The quail pepper roast at Prince and the Peacock comes with quail eggs and lemon
Prince and the Peacock, tucked within the stately walls of Tai Kwun’s Central Magistracy, welcomes the warmer months with a new lineup of spring and summer dishes from chef Palash Mitra and team. The updated menu deepens its exploration of regional Indian flavours with plates like bhapa chingri, flower prawns bathed in coconut, mustard and cinnamon, and machli angeethi, where Indian Ocean mackerel is marinated in green herbs before being roasted over embers. There’s fire in the quail pepper roast, cooled by boiled quail eggs and lemon, and flair in the Patiala shahi koftey, where soft cheese dumplings come studded with nuts and royal cumin. A sweet finish comes via bahapa doi, a steamed yoghurt flan with rose cookies, or the daily sorbet, a dairy-free nod to an ancient recipe, finished with cashew. Dinner is served nightly from 6pm.
Prince and the PeacockAddress: 2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong
Pearls before twilight
Qura Bar makes the most of peak caviar season at Regent Hong Kong
Qura Bar at Regent Hong Kong is ushering in peak caviar season with a cocktail-forward twist on the classic tasting menu, available from June 2 to July 31. Partnering with France’s Prunier, the team has built a four-course menu centred on sustainably sourced Oscietra caviar, five grams per dish, no less. Highlights include onsen egg with petits pois and vodka sauce, tagliolini with lemon confit and chives, and a sweet finale of marcona almond sponge with lime crème and coconut pearls. Each dish is designed to let the caviar’s signature roasted walnut notes shine, with an optional pairing cocktail, Bloom & Sand, blending Belvedere vodka, elderflower and bitters for a Riviera-style finish. Bar bites such as the crispy potato croissant and cod croquette keep things casual, while Qura’s art deco setting and harbour views do the heavy lifting on glamour.
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