As the vibrant energy of spring fills the air, food lovers have an exciting array of culinary experiences to explore this April. From the bustling offerings of BaseHall to Go, where a fusion of international flavors awaits, to the exquisite dining experiences at JIA Group’s Andō, Estro and more, this month promises to delight your palate. Explore more dining events with us!
sen-ryo
sen-ryo celebrates its 20th anniversary with the Shokunin Festival’s second phase, featuring a series of innovative smoked sushi that enhances the flavors of top-quality ingredients. From April 3 to 30, the menu includes specialties like Smoked Prime Fatty Tuna Sushi with Foie Gras and Snow Crab Leg Sushi with Yuzu Jelly. The second stage, running from May 1 to 28, will introduce dishes such as Smoked Japanese A4 Wagyu with Caviar and Seared Black Cod with Cod Liver Paste. To complement the culinary experience, a Special Sake Tasting Flight featuring three unique sakes will enhance the flavors of the dishes.
AULIS PHUKET
Aulis Phuket, Simon Rogan’s chef’s table in Phang Nga, Thailand, has introduced a new hyper-seasonal tasting menu, highlighting local ingredients and sustainability. Awarded One Michelin Star less than a year after opening, Aulis sources 95% of its produce from local farms. The innovative menu features dishes like Khonkaen Wagyu Tartare and Aged and Cured Khao Yai Duck, emphasizing eco-conscious practices. Reservations are available from 7 PM, Tuesdays to Saturdays, for a unique dining experience celebrating Thailand’s seasonal flavors.
HO LEE FOOK
Ho Lee Fook is excited to kick off its “Cantonese Cooking Collaboration Series” with Kamcentre Roast Goose, featuring two exclusive events focused on Cantonese barbecue. The first event on April 29 at Kamcentre will showcase a 10-dish menu, including highlights like Steamed Baby Geoduck and signature Roast Goose.
The series continues on May 6 at Ho Lee Fook with a 9-dish menu, featuring dishes such as Kamcentre’s “First Cut” Char Siu and the collaborative Jiangnan “Hundred Flowers” Chicken. This partnership promises a memorable dining experience that blends tradition with modern culinary flair. Reservations are recommended at both venues.
THE UPPER HOUSE
From April 1 to June 30, 2025, NONFICTION and Salisterra present an exclusive afternoon tea experience that blends refined aesthetics with exquisite culinary creations. Inspired by NONFICTION’s Citrus Collection, the menu features vibrant treats like Bergamot & Honey Tart, Grapefruit Pâte de Fruit, and Yuzu Chocolate Ganache with Brown Sugar Shortbread, highlighting the complexities of citrus. Set on the 49th floor of The Upper House, this dining event offers stunning views of Victoria Harbour, creating a refreshing escape that embodies the spirit of renewal for the season.
Jamba Lands at K11 Art Mall
Jamba, the American smoothie and juice brand, has opened its first Hong Kong location at K11 Art Mall in Tsim Sha Tsui. The store features a new “Hello Sunshine” design with digital marketing screens and grab-and-go areas. The menu includes smoothies, bowls, and bites, with local additions like the Egg Tart. To celebrate the opening, Jamba is offering a “Buy Five, Get the Sixth Free” promotion and social media giveaways.
r é n
Easter is approaching, and r é n is celebrating with exclusive chocolate Easter eggs crafted by The Mira Hong Kong’s executive pastry chef, Smita Grosse. These special eggs are paired with photographic artworks by artist David Leung, inspired by r é n’s locally sourced ingredients.
You can purchase the chocolate eggs at the launch event on April 17 at COCO Cafe Patisserie, as well as at Clarence on April 21 and other pop-up locations. The accompanying photo prints will also be available, with all proceeds supporting r é n’s charitable initiatives.
Founder Jo Soo Tang emphasizes the importance of community during this festive season, encouraging everyone to reflect on those less fortunate. By indulging in these treats and artwork, you can help spread joy and support disadvantaged youths in Hong Kong. Join r é n in making a difference this Easter!
Pandan Man’s
This Easter, delight in the vibrant flavors and soft pastel hues of Pandan Man’s signature cakes, perfect for festive tables and thoughtful gifting. The Mango Pomelo Sticky Rice Froth Pandan Cake is a tropical showstopper, combining creamy mango, punchy pomelo, and chewy sticky rice layers infused with fragrant pandan. For an elegant touch, the Taro Pandan Cake features beautifully piped petals of smooth taro cream atop a fluffy pandan base. The Fig x Pandan Cake offers a rich, earthy sweetness balanced by the lightness of pandan chiffon.
Auntie Malay
Since 2010, Hainan Shaoye has been serving authentic and affordable Singaporean and Malaysian cuisine at Ocean Terminal, Tsim Sha Tsui. To meet evolving demands, Hainan Shaoye launched its new brand, Auntie Malay, at the same location in late 2023. Auntie Malay continues to craft authentic Southeast Asian dishes with care while offering a wider variety of local favorites.
To celebrate the 15th anniversary of the Tsim Sha Tsui outlet, Auntie Malay is introducing an incredible promotion starting April 7! The upgraded signature “YeZi” Hainan Chicken Rice set is just $128, including an appetizer, coconut chicken soup, fragrant rice, and lemon tea. Enjoy a Buy-One-Get-One-Free offer during dinner hours, making it only $64 per person!
Rosewood Hong Kong
Rosewood Hong Kong is offering Easter specials across its dining outlets from April 18-21. Participating venues include HENRY, Holt’s Café, Bayfare Social, BluHouse, and Marmo Bistro, each with unique menus. Butterfly Patisserie offers Easter-themed chocolates and cakes, while DarkSide features exclusive Easter cocktails from April 14-20.
DRISCOLL’S AND ELEPHANT GROUNDS
Driscoll’s partners with Elephant Grounds to introduce a spring-inspired menu featuring premium berries. The menu includes items like Fresh Berry Stacks, Mixed Berry Açaí, and Driscoll’s Lava Cruffin, promoting a balanced and healthy lifestyle through berry-centric offerings.
Hugo’s at Hyatt Regency Hong Kong, Tsim Sha Tsui
Hugo’s at Hyatt Regency Hong Kong, Tsim Sha Tsui presents a four-course set menu featuring milk-fed Pyrenees lamb, renowned for its tenderness and creamy flavor, available from 1 to 21 April. The highlight is the Roasted whole Pyrenees lamb, suitable for private dining with a minimum of eight guests.
HENRY at ROSEWOOD HONG KONG
HENRY at ROSEWOOD HONG KONG, the American steakhouse and butcher concept led by Chef de Cuisine Jorge Vera Gutierrez, collaborates with Seoul’s Born & Bred to offer a unique 11-dish tasting menu featuring Korea’s finest Hanwoo beef. The menu includes dishes like Dry Aged Beef Tallow and various Hanwoo beef cuts.
BASEHALL TO GO- BASEHALL 01
BASEHALL TO GO showcases an enticing array of offerings from BaseHall 01, perfect for food lovers seeking quick and delicious options. Indulge in Indian street food from Bengal Brothers with their mouthwatering Chicken Tikka Roll, or savor the vibrant flavors of northern Thai cuisine at Thai Grill with their Minced Meat and Basil Rice with Egg . For those craving Japanese-inspired dishes, benko by nüte presents the nourishing OG Yuzu Pepper Chicken Rice. To complement your meal, Crew offers a refreshing selection of drinks, including Cold Brew French Earl Grey Tea and Cold Brew Passionfruit Oolong Tea, ensuring a satisfying dining experience for everyone on the go.
BASEHALL TO GO- BASEHALL 02
From BaseHall 02, patrons can indulge in a delightful range of culinary offerings. Cuít Épicerie tempts visitors with signature baked goods, including their renowned Sourdough Banana Bread and Pecan Oatmeal Cookie, complemented by hearty soups and refreshing juices. For those craving homestyle Korean flavors, Hancham Korean BBQ serves up comforting dishes like Beef Bibimbap. CCT by Shop B offers a modern twist on a chaa chan teng classic with their Baked Spaghetti Bolognese, perfect for a satisfying meal. Meanwhile, Twins Liangpi Limited delights diners with their award-winning Sichuan spicy cold skin noodles, accompanied by a selection of tasty sides. Lastly, Yuan is Here presents traditional Taiwanese cuisine, featuring the beloved Intestine Vermicelli, a street food favorite that promises to transport you to the vibrant streets of Taiwan.
JIA Group’s Andō and Estro 
JIA Group’s restaurants Andō and Estro have introduced exciting new dining experiences following their recognition on Asia’s 50 Best Restaurants 2025 list. Andō offers an opulent 5-course Celebration Menu and an 8-course Experience Menu, alongside lunch options like the Discovery and Presentation Menus. Meanwhile, Estro features an 8-course “Extended” Menu and a 6-course “Essentials” Menu, along with a newly introduced à la carte menu and a seasonal lunch set menu that allows guests to customize up to five courses. Both restaurants emphasize innovative dishes that celebrate their culinary heritages.
