Dining news: Cristal Room by Anne-Sophie Pic launches a la carte menu, Hotal Colombo and Grand Majestic Sichuan team up for Crab Club, and more
Hong Kong’s restaurant scene continues its relentless evolution, with chefs reimagining local flavours, flexing tradition through cross-cultural collabs, and turning everyday ingredients into headline acts.
This week, we’re seeing new a la carte options, one-night-only dinners and concept updates that blend comfort with creativity. From seafood with Sichuan heat to coffee rooms with Moroccan soul, here are the dining events that should be on your radar.
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Cristal Refresh
The red mullet dish at Cristal Room
Les berlingots by Anne-Sophie Pic
Cristal Room by Anne-Sophie Pic is leaning into May with three good reasons to visit. A new a la carte menu now offers more flexibility for lunch and dinner, requiring a minimum of three courses but allowing guests to mix and match dishes like les berlingots filled with 24-month-aged comté in a mushroom and coffee consommé, or glazed red mullet with eggplant caviar and beurre rouge.
From May 1 to 31, a Le French GourMay tasting menu (HK$1,280) is served Monday to Thursday, with highlights including Aveyron lamb laced with tonka and cherry blossom, and the millefeuille blanc layered with ginger and genmaicha crémeux. For Mother’s Day on May 11, expect a bespoke celebration with Cristal Room’s signature mix of polish and precision, all set against that Victoria Harbour backdrop.
Crab Club returns to Hotal Colombo with a Sichuan twist, as chef Gisela Alesbrook (Gizzy) teams up with Park Eunyeong of Grand Majestic Sichuan, known to many as the ‘Chinese cuisine goddess’ from the hit Netflix show Culinary Class Wars, for a two-night, chilli-charged feast.
On May 8 and 9, expect a menu that fuses Sri Lankan-Chinese nostalgia with bold Sichuan flavours. Think crab, mala, and plenty of peppery heat. Inspired by Gizzy’s years in Zhongshan, where mala eggs were a breakfast staple, the dinner channels those memories into something fresh, fiery and full of soul. HK$588 per guest, bookings essential.
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Nobu launches its first-ever tuna cutting ceremony
Nobu Hong Kong is slicing into June with its first-ever tuna cutting ceremony, a theatrical ode to Japanese culinary tradition. On June 5, sushi master Toshiyuki Shiramizu, also known as Toshi-san, will break down a 70kg wild bluefin tuna from Nagasaki in full view of diners, using traditional ike jime and a gyuto knife with surgical precision. The evening includes a glass of Champagne and a seven-course omakase (HK$1,888), featuring prized cuts like otoro and chutoro, alongside dishes such as seared toro with truffle teriyaki, grilled lobster with uni sauce, and tuna crispy spinach.
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Bacha Coffee croissant takeaway is available
Bacha club sandwich with chicken, beef bacon, cheddar, fried egg, onion raisin confit and gherkins
Bacha Coffee has unveiled its first full-concept flagship in Hong Kong, opening a 2,500sq ft space at Harbour City complete with a boutique, takeaway counter and the city’s first Bacha Coffee Room. Open daily from 8am, the elegant café serves over 200 single-origin 100% Arabica coffees alongside a menu that nods to the brand’s Moroccan roots. From baked eggs in spiced tomato sauce with Red Bison coffee feta to kefta meatballs with straw fries and more. For something lighter, there’s the Bacha club sandwich and a daily rotation of signature croissants. Coffees are brewed to order in golden gooseneck pots, and takeaway orders arrive with Chantilly cream, sugar candy and a reusable glass straw.
Bacha Coffee (Harbour City)Address: Shop G315 & G315A, G/F, Gateway Arcade, Tsim Sha Tsui, Hong Kong
Drinks on the Clock
Dark Moon features pickled ginger and century egg
10:22am is a low-ABV mix of gardenia and citrus
Twenty Fifth Hour has launched a new cocktail menu themed around A Day in Hong Kong, drawing inspiration from the city’s everyday flavours, from cha chaan teng breakfasts to late-night desserts. The 12-drink lineup is divided by time of day, starting with light, citrusy sips like 10:22am, a yum cha-inspired low-ABV mix of gardenia and citrus. There’s also Dark Moon, a bold twist on a whisky sour featuring pickled ginger and century egg, and Gold Night, a dessert-style cocktail reimagining mango pomelo sago with roasted pineapple tequila and a salted egg yolk biscuit on the side.
Twenty Fifth HourAddress: 13/F, 24-26 Stanley Street, Central, Hong Kong
All Set, All Day
The Baker & The Bottleman’s bakery offers raisin croissants and more
Beef tartare is available upstairs at The Baker & The Bottleman
The Baker & The Bottleman has unveiled a full refresh across both its downstairs bakery and upstairs restaurant, with new menus that lean into seasonal British comfort and clever flavour pairings. Helene Ng’s pastry counter now features 20 baked goods daily, including a twice-baked black sesame mochi croissant and a mango and coconut sago number with tropical flair.
Upstairs, Jake Bennett’s kitchen introduces a set lunch (HK$198) with small plates such as Scotch quail eggs or smoked eel crumpet, followed by mains such as glazed short rib or a fish burger with tartar and Red Leicester on house brioche. Meanwhile, the a la carte menu spans from beef tendon crackers to truffle-soaked bread pudding.
The Baker & The BottlemanAddress: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
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