Dining news: Tozzo launches ‘Desserts for a Good Cause’, Mingoo Kang returns to Hong Kong for one-night-only dinner, and more
Hong Kong’s food and drink scene rarely pauses for breath, and this week is no exception. From a celebrated Korean chef making a brief but significant return to a dessert-led charity initiative rallying the city’s sweet tooth for a cause, there’s plenty to look forward to.
Meanwhile, our latest roundup of new restaurant openings is out, offering yet more reasons to loosen the belt a notch. Whether you’re after high-concept omakase, contemporary bistro fare, or just an excuse to indulge, this week’s lineup delivers. Read on for the details.
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The sweetest cause
Tozzo is launching a Desserts for a Good Cause campaign from March to July, bringing together some of Hong Kong’s culinary personalities for a series of exclusive maritozzo and gelato collaborations. Led by chef-founder Fabio Bardi, the Italian-Japanese pastry café will introduce a new guest collaboration each month, with 10 per cent of profits from each dessert sold donated to a charity of the guest’s choice. The campaign kicks off in March with chef Agustin Balbi, who puts a Latin spin on Tozzo’s signature pastries with dulce de leche & caramelised walnuts maritozzo and a coconut tres leches cake gelato infused with cinnamon and citrus zest.
In April, I’ll be stepping into the kitchen to create a kaya and coconut maritozzo and a genmai and soy sauce caramel gelato, balancing nostalgic flavours with a savoury edge. May sees Gloria Chung bring a fruity twist with fig leaf and blackberry compote maritozzo and EVO with sea salt crunch gelato. Rounding out the series, Hilda Chan and Mandy Siu will take over in June and July, introducing flavours that reflect their distinctive styles—think double skin milk pudding maritozzo and fromage blanc with summer peach gelato. With a mix of heritage flavours and inventive pairings, this campaign is as much about indulgence as it is about giving back.
TozzoAddress: 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central, Hong Kong
Sushi without borders
Left to right: Tomoo Kimura; Kenichi Fujimoto; Cheung Siu Kong
Hong Kong’s Sushi Fujimoto is set to embark on a cross-border culinary tour this March, bringing its precise Edomae sushi to Singapore and Hong Kong. On March 7, Kenichi Fujimoto will collaborate with Cheung Siu Kong of Summer Pavilion at Ritz-Carlton Millenia Singapore for a seven-course lunch and dinner. The menu moves between both chefs’ disciplines, featuring sea urchin prepared two ways, Miyazaki Wagyu served sukiyaki-style and a barachirashi with grilled sambal stingray. The next evening, Fujimoto takes over Republic Bar, where a trio of bar snacks—grilled tuna cheek hand roll, ankimo paste on rice cracker and charcoal-grilled akamutsu sushi—will be paired with cocktails from the bar’s 1960s-inspired menu.
Back in Hong Kong, Sushi Fujimoto will host Sushi Kimura from Singapore, a restaurant that recently closed ahead of a planned relocation. Tomoo Kimura, known for his meticulous approach to aged fish, will join Fujimoto for an omakase menu featuring premium ingredients flown in from Japan. The collaboration, priced at HK$3,680 per guest, will be available for dinner on March 13 and for both lunch and dinner on March 14.
Acclaimed chef Mingoo Kang will host a one-night-only ‘Mingles Night’ at Hansik Goo on March 16, bringing his modern take on Korean cuisine to Hong Kong. Known for reinterpreting traditional flavours with contemporary techniques, Kang’s menu will showcase his signature approach, blending classic Korean ingredients with innovative execution. Priced at HK$1,880 per guest, this exclusive dinner offers a rare opportunity to experience his culinary vision in an intimate setting.
Bruce Lee
Shop House
Darkside at Rosewood Hong Kong has unveiled Timeless Tales: Flavours of Kowloon’s Legacy, a new cocktail menu inspired by the district’s rich history. Developed by director of bars Bob Louison and team, the menu features eight cocktails that pay homage to local landmarks and cultural icons. Highlights include Bruce Lee blends cocoa butter-infused Grey Goose, shochu and milk-washed dark rum, reflecting the martial artist’s philosophy of resilience and adaptability. Meanwhile Shop House takes inspiration from the Liu Seng Chun building, combining honeysuckle-infused The Botanist gin, jujube cordial and London Essence soda in a drink that captures the essence of traditional herbal remedies and bustling street life. Each cocktail is priced at HK$180, offering a creative take on Kowloon’s past through Darkside’s signature refined mixology.
An indulgent chocolate spread at The Peninsula Boutique & Café
The Peninsula Boutique is indulging chocolate lovers with a Chocolate Fair, running until April 30, featuring a lineup of exclusive treats and experiences. The chocolate-themed menu includes a rich chocolate fondue for two, double chocolate scones, and a selection of parfaits and hot chocolates. Guests can also explore chocolate pairing sessions, designed to enhance the depth of handcrafted confections with fine teas. For those looking to get creative, the chocolate art experience lets diners paint their own edible masterpiece.
Beyond the café, The Peninsula’s chocolate collection offers a range of handcrafted delights, from chocolate-coated strawberries and cocoa-dusted nuts to silky truffles in flavours like pink champagne and dark salted caramel. Meanwhile, the caramelised nut chocolate squares, made with single-origin Ecuadorian cocoa, provide a balance of crunch and indulgence.
The Peninsula Boutique & CaféAddress: The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Hong Kong
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