Dining news: Henry welcomes Seoul’s Born & Bred for Hanwoo dinners, Tokyo Coffee Festival comes to Hong Kong, and more
With Hong Kong Art Week in full swing, it’s not just galleries and installations demanding attention—there’s plenty happening on the food and drink front too. From Hanwoo-fuelled tasting menus to a coffee festival drawing over 100 brewers to West Kowloon, there’s plenty to keep both appetites and curiosity well-fed in the weeks ahead.
Elsewhere, Asia’s 50 Best Restaurants 2025 was announced, with a strong showing from Hong Kong and Macau. But for everything else that’s brewing, roasting and liberally doused in chilli sauce—read on.
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Turn up the heat, guys
Five Guys has introduced a new local twist to its burgers and hot dogs: Lee Kum Kee’s signature chilli sauce. Available now across all nine Hong Kong locations, the addition marks the brand’s first partnership with a Chinese condiment maker. The sauce’s tangy heat complements the 80/20 beef patties and fresh toppings the chain is known for, offering a customisable kick without disrupting the format.
With over 250,000 possible combinations already available on the Five Guys menu, the inclusion of this fiery local staple expands flavour options while tipping its hat to Hong Kong’s culinary heritage. A modest but meaningful move for those who like their fast food with a bit of bite.
Five Guys Wan ChaiAddress: 60 Johnston Road, Wan Chai, Hong Kong
Born to grill
Born & Bred’s beef tartare dish
The burger from Seoul’s Born & Bred
Henry at Rosewood Hong Kong is joining forces with Seoul’s Born & Bred for a two-night collaboration on April 11 and 12. The dinner will feature a tasting menu built around prized Korean Hanwoo beef, known for its rich marbling and balance between flavour and texture. The menu, priced at HK$1,998 per guest, includes multiple cuts—oyster blade, tenderloin, sirloin and skirt steak—prepared by chefs from both restaurants.
Other dishes span both Korean and American steakhouse influences, including dry-aged beef tallow with Kristal caviar, mussel mandoo (dumpling) in bone marrow broth, and gejang bibimbap with soy-brined crab, short rib and uni. For dessert: ssiat hoeddeok, a sticky Korean pancake with muscovado sugar, nuts, and vanilla ice cream.
The Tokyo Coffee Festival is making its Hong Kong debut from April 18 to 21, taking over Art Park in West Kowloon for a four-day caffeine-fuelled affair. More than 100 local and international coffee brands will be pouring brews, with Japanese names leading the lineup. The festival also features interactive latte art battles, coffee-based workshops, and a night-time Coffee & Gin bar.
Led by meme mascot Chill Guy, the event aims to fuse coffee culture with music, art and wellness. Entry includes access to workshops, food stalls, and lifestyle activations designed for everyone from serious brewers to dog walkers. Early bird passes start at HK$180, with a chance to win round-trip tickets to the Tokyo edition.
West Kowloon Art ParkAddress: West Kowloon Cultural District, Tsim Sha Tsui, Hong Kong
Zest intentions
The Next Morning Bar pop-up will run until April 2
Antonio Lai kicks has created some non-alcoholic cocktails
Sunkist has taken over a corner of Central Market with its Next Morning Bar pop-up, open daily from 8am to 2pm until April 2. The hook is citrus, in all its bright, breakfast-friendly forms. Antonio Lai kicks things off with a run of non-alcoholic cocktails featuring Sunkist navel oranges (March 28 to April 2), followed by a second menu from Brandon Sinke of MM Cocktail for the final stretch.
Drinks include the likes of mandarin tonics and grapefruit cold brew, served alongside fruit bowls and a few light bites. There’s also a DJ on rotation and recipe cards to take away, but the real draw is the chance to swap your usual morning flat white for something a little sunnier.
Central MarketAddress: 93 Queen's Road Central, Central, Hong Kong
Roast and tea
The new spread at Magistracy Dining Room
Magistracy Dining Room has introduced a new spring menu under chef Alyn Williams, alongside a shift to weekly service for its Sunday roast and Saturday afternoon tea. The à la carte menu features British classics with modern technique—think shepherd’s pie with braised lamb shank, and dressed Dungeness crab served on housemade crumpets.
Sunday roast now runs every week and includes options like crispy crackling pork belly and slow-cooked rib of beef, served with all the trimmings. Afternoon tea on Saturdays includes char siu puffs by guest chef ArChan Chan, coronation chicken crumpets and scones with vanilla whipped cream, starting at HK$468.
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