Celebrate spring’s culinary creativity across Hong Kong with a lineup of exquisite dining experiences. From FINDS and Orz Gin’s floral-inspired afternoon tea to Marimekko’s artful collaboration at JW Marriott, Aussie Beef & Lamb’s gourmet showcase, and festive buffets at Congress Plus, the season brings indulgence and innovation to the table. Hotel ICON and Carna by Dario Cecchini also redefine fine dining with heritage, artistry, and sustainable flair.
FINDS × Orz Gin: Tipsy Blooms Tea
The Luxe Manor’s Nordic restaurant FINDS has partnered with Australian craft brand Orz Gin to launch the Tipsy Blooms & Mandarin Afternoon Tea. Running from March 18 to April 30, 2026, the menu celebrates spring with a fusion of Nordic delicacies and gin-inspired creations. Savories include jasmine tea–smoked chicken, Orz Gin–cured salmon cones, and duck prosciutto with melon, while sweets feature lemon panna cotta with gin jelly, jasmine crème brûlée, and dark chocolate chenpi tart. Guests can also enjoy signature drinks like the Golden Mandarin Fizz and Crimson Sunrise, making this afternoon tea a refined, aromatic journey of East–West flavors.
JW Marriott Hotel Hong Kong
JW Marriott Hotel Hong Kong has extended its acclaimed collaboration with Finnish design house Marimekko into spring 2026, offering guests a season of renewal. The “Blossoming Bliss” Afternoon Tea Set, available daily until May 31, features vibrant pastries inspired by Marimekko’s iconic prints alongside Nordic-inspired savouries, scones, and fine teas. Guests can also book the “Blissful Stay with Marimekko” package, which includes a newly refurbished Infinity guestroom adorned with Marimekko décor, exclusive gifts, sweet treats, and breakfast. Together, these experiences blend mindful luxury with joyful artistry, inviting visitors to celebrate creativity and fresh beginnings.
Aussie Beef & Lamb
Meat & Livestock Australia and Aussie Beef & Lamb have launched Butcher’s Secrets, a three‑month dining showcase in Hong Kong spotlighting innovative beef and lamb cuts. Running until 21 June 2026, the campaign features creative menus at SKYE Roofbar & Brasserie, Food Studio, and Feather & Bone. Highlights include eye round tartare, Wagyu oxtail consommé, Sichuan‑style chuck tail flap, and refined comfort dishes like beef bourguignon. Beyond premium steaks, the promotion champions sustainability and nose‑to‑tail versatility, underscoring Australia’s global reputation for quality red meat while offering Hong Kong diners adventurous, exclusive culinary experiences.
Congress Plus
Congress Plus at the Hong Kong Convention and Exhibition Centre is celebrating Easter with a festive buffet experience from April 3–7, 2026. Guests can enjoy themed desserts like “Chick on Egg” Crème Brulee and Ruby Chocolate Bomb Bomb, alongside premium seafood including king crab legs, oysters, and lobsters. Highlights also feature U.S. Prime Beef Rib, Teppanyaki Duck Liver, and Peking Duck. Children can join egg hunts and face painting, while adults benefit from flash sale offers and group discounts. With free-flow drinks and family-friendly perks, this event blends indulgent dining with joyful holiday activities.
Hotel ICON
Hotel ICON’s Above & Beyond has unveiled three newly renovated private dining rooms, each framed by floor-to-ceiling views of Victoria Harbour. Designed with modern elegance and heritage-inspired names—1937, 1972, and 1994—the spaces range from intimate settings for 12 guests to grand venues for 80, equipped with advanced audiovisual features and flexible layouts. Executive Chef Wong Chi-Ki curates seasonal Cantonese delicacies, elevating weddings, corporate events, and family gatherings into memorable experiences. With panoramic vistas, refined interiors, and bespoke service, Above & Beyond redefines private dining in Hong Kong as a celebration of heritage, sophistication, and culinary artistry.
Carna by Dario Cecchini
Carna by Dario Cecchini at Mondrian Hong Kong has earned a coveted spot at No. 78 on the World’s 101 Best Steak Restaurants, a remarkable debut that highlights its Tuscan-rooted philosophy of nose-to-tail dining. Celebrated for its artistry in cuts from Bistecca alla Fiorentina to Wagyu rump cap, Carna pairs culinary craft with Joyce Wang’s award-winning design. This spring, guests can enjoy seasonal Italian white asparagus dishes, a festive Easter brunch steeped in tradition, and the Butcher’s Secret Cut series. With champagne specials marking the accolade, Carna continues to blend reverence for meat, sustainability, and hospitality into a distinctive dining experience.
