Dining news: LMO Freshly Baked launches Tastemaker Series with Yardbird, L’Atelier de Joël Robuchon returns, and more
Hong Kong’s restaurant landscape doesn’t pause, and this week is no exception. Across the city, chefs and restaurateurs are rolling out sharp seasonal updates, limited-run collaborations and format-shifting launches designed to keep pace with an increasingly discerning audience.
Whether it’s a returning culinary heavyweight, a creative sidestep into casual dining or a new addition bringing depth to a fast-growing food hall, these are the openings, menus and ideas worth noting now.
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Of sea and season
Sour cabbage noodles are available for lunch
Ningbo-style baked crab and pork patty is on the dinner menu
Yong Fu, Hong Kong’s standard-bearer for Ningbo cuisine, has introduced new seasonal menus by executive chef Liu Zhen, offering both value and variety. The updated set lunch (HK$498 per person) runs daily and includes ten dishes, including stuffed crispy chicken wing with taro paste and bombay duck noodles with spicy and sour Chinese cabbage, ending with a homemade Ningbo sesame glutinous rice dumpling.
The set dinner (HK$1,180 per person) is a seven-course spread featuring smoked frogs, fermented sour chilli soup with yellow croaker and main course dishes such as braised free-range chicken with Changjie razor clams. Seasonal a la carte additions include poached goose and baked swimming crab with minced pork and soybean paste for sharing. Both set menus are available now.
The Macallan’s limited-edition Distil Your World Hong Kong whisky
The Macallan has unveiled Distil Your World Hong Kong, the fourth release in its global whisky series, capturing the character of iconic cities. Created in collaboration with the Roca brothers of El Celler de Can Roca, this limited-edition single malt channels the energy, contrast and layered complexity of Hong Kong.
Crafted by lead whisky maker Euan Kennedy, the expression reveals notes of ginger, pomelo, mango and antique oak, flavours inspired by local markets and cityscapes. The launch includes an immersive dinner experience at Cloud 39 atop The Henderson, featuring a Hong Kong-inspired menu ideated by the Rocas and executed by chef Jaakko Sorsa. Available now at The Macallan House and The Macallan Room in Hong Kong.
The Macallan HouseAddress: 1 Stanley Street, Central, Hong Kong
The Macallan RoomAddress: Shop 507, 5/F, K11 Muse, Tsim Sha Tsui, Hong Kong
Grab-and-go greats
Yardbird’s grab-and-go options at LMO Freshly Baked
LMO Freshly Baked x Yardbird collaboration
LMO Freshly Baked at Landmark Atrium has launched The Tastemaker Series, a new monthly collaboration inviting five Hong Kong culinary and cocktail venues to rework their signature flavours into a grab-and-go format. Running from May to September, the series kicks off with cult favourite Yardbird, from May 6 to 31, whose limited-time offerings include a chicken schnitzel sandwich with cabbage and sesame kewpie, a Three Yellow Chicken meatball soup and a crispy jako- and nori-topped Caesar salad.
Future guest spots include Bar Leone in June, The Chairman in July, Tate Dining Room in August and Little Bao in September. HK$10 from each item sold goes to Mindset, supporting mental health initiatives.
LMO Freshly Baked Landmark AtriumAddress: Shop 233-234, 2/F, Landmark, 15 Queen’s Road, Central, Hong Kong
Robuchon returns
Landmark celebrates the return of L’Atelier de Joël Robuchon this summer
After an 18-year run at Landmark and a brief hiatus earlier this year, L’Atelier de Joël Robuchon Hong Kong is set to return this August in a dramatic new 18,000 sq ft space on the fourth floor of Landmark Atrium. The acclaimed restaurant, led by executive chef Julien Tongourian, has long been a cornerstone of fine dining in Central and will reopen with an expanded wine cellar showcasing over 3,400 labels, a suite of five private rooms, including one fitted with La Cornue’s first-ever commercial kitchen installation, and an elegant al fresco terrace preserving its Le Jardin concept. Expect a refined reboot of the legendary experience that helped shape Hong Kong’s haute cuisine scene.
L’Atelier de Joël RobuchonAddress: Shop 403, 4/F, Landmark Atrium, 15 Queen's Road Central, Central, Hong Kong
Runway pours
Gavin Yeung of Kinsman will guest shift at Jin Bo Law Skybar on May 23
Jin Bo Law Skybar at Dorsett Kai Tak will host its first-ever guest shift on May 23, featuring Gavin Yeung of Kinsman, the Cantonese cocktail salon. From 7pm to 10pm, Yeung will debut four limited-edition cocktails made with NIP Gin, each drawing inspiration from Kai Tak Airport’s storied past and the energy of Kowloon City.
Expect a night of cultural storytelling in liquid form, backed by a live Cantopop DJ and nostalgic bites. With sweeping views of Kai Tak Sports Park, the event promises a sensory journey through one of Hong Kong’s most dynamic districts.
Jin Bo LawAddress: 15/F, Dorsett Kai Tak, 43 Shing Kai Road, Kowloon City, Hong Kong
Cover your bases
Fete Up at BaseHall 02
Meshiya at BaseHall 02
BaseHall 02 continues to expand its culinary line-up with the arrival of two new local favourites: Fete Up and Meshiya. Fete Up brings its health-forward approach to Central with customisable bento boxes and nutrient-packed plates like the sous-vide chicken and keto-friendly ‘Omega Squat’ with pan-seared salmon.
Meanwhile, Meshiya delivers traditional Japanese set meals with a local twist. Think oyakodon-style chicken and egg bowls for lunch or premium sukiyaki sets for dinner. Whether you're after clean eats or comfort food, these two new openings add even more depth to BaseHall’s evolving food hall experience.
BaseHall 01 and 02Address: : Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Place, Central, Hong Kong
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