Hong Kong’s dining scene turns up the romance and festive cheer this February, as top restaurants unveil limited-time Valentine’s and Lunar New Year experiences. From indulgent set menus and storytelling-driven tastings to reunion feasts and elegant patisserie, couples and families can toast love, luck, and togetherness in style. Across the city, chefs reinterpret seasonal traditions with flair, offering memorable nights out and gourmet treats to bring home.
CUCINA × Rituals
Marco Polo Hongkong Hotel’s Cucina collaborates with Dutch lifestyle brand Rituals to present the Sakura Romance Afternoon Tea from 6 February to 31 March 2026. Inspired by Rituals’ Sakura and Yozakura collections, Chef Andrea Delzanno crafts 11 exquisite creations featuring cherry blossoms and black rice. Highlights include duck liver terrine with sakura jelly, crab‑filled black rice arancini, sakura cake roll, rose cheesecake, and mango black rice pudding. Guests enjoy Victoria Harbour views and receive a Rituals trial kit with exclusive gifts and vouchers. Priced at HK$588 for two, the set celebrates renewal, serenity, and the season of love.
Yamamoto Hamburg
Yamamoto Hamburg, Japan’s pioneer of handmade hamburg patties, opens its first Hong Kong branch at PopCorn, Tseung Kwan O, on 10 February 2026. Founded by Chef Shohei Yamamoto, the brand brings homely warmth through freshly ground beef‑pork patties, unlimited premium rice and miso soup, and homemade veggie‑fruit juice. Exclusive Hong Kong dishes include Hollandaise soufflé hamburg, spicy mentaiko hamburg, and fusion spaghetti creations. Designed by Wool Design Room, the 1,700‑sq‑ft restaurant seats 60 in a cosy, wood‑toned interior. Guests spending HK$400+ receive limited‑edition eco‑bags or plush charms, celebrating comfort, craftsmanship, and heartfelt Japanese dining.
Jean‑Pierre
Jean‑Pierre, Black Sheep’s Parisian‑style bistro on Bridges Street, introduces Pot‑au‑Feu à la Royale as a winter centerpiece. Available until 28 February 2026, the dish features tender braised beef enriched with bone marrow broth, accompanied by crisp toasts, cornichons, and classic sauces. Chef John Troupis honors French tradition with a soulful, convivial feast designed for sharing. Priced at HK$2,088 for 4–6 guests, the pot‑au‑feu requires a 72‑hour pre‑order, with only one prepared nightly. This exclusive offering embodies warmth, hospitality, and the joy of lingering over conversation in a candlelit, laughter‑filled dining room.
ACCA KAPPA
Italian heritage brand ACCA KAPPA partners with Sheraton Hong Kong Hotel & Towers to present the Spring Blossoming Sakura Tokyo Afternoon Tea at the Sky Lounge (Feb 1 – Apr 30, 2026). Inspired by the Sakura Tokyo fragrance, the menu blends Italian and Japanese pastries with cherry blossom notes, alongside savory classics. Pricing: HK$676+ for two / HK$338+ for one, with beverage upgrades available. Guests receive exclusive ACCA KAPPA fragrance and body care gifts plus boutique privileges. The collaboration highlights seasonal elegance, Victoria Harbour views, and ACCA KAPPA’s craftsmanship in fragrance and body care.
Outback Steakhouse
Outback Steakhouse Hong Kong celebrates Valentine’s Day and Lunar New Year with festive dining offers. The Valentine’s set menu “The Chosen Selection” features starters, premium mains like AUS. Wagyu sirloin or lamb rack paired with lobster, plus optional desserts and themed drinks, available 13–14 February. From 15–28 February, Lunar New Year specials include Prosperous Tuna Yu Sheng Salad, 1kg Fortune Ribeye, seafood pasta, and platters, with 10% off takeaway. Exclusive catering offers provide discounts, free delivery, and cash coupons. Guests can also enjoy a promotional takeaway box of six signature brown sugar wheat breads, individually wrapped with butter.
Tai Kwun
Tai Kwun’s 1862 bar de tapas y vino unveils a Valentine’s Day exclusive: “1862 menu for the lovers”, a five-course journey themed around romance from first encounter to honeymoon. The menu blends Spanish culinary artistry with storytelling, offering dishes that symbolize stages of love. Guests can expect refined tapas, seasonal ingredients, and wine pairings in an intimate setting. Designed as both gastronomic and emotional experience, the menu highlights 1862’s flair for creative dining narratives. Available only during Valentine’s celebrations, it positions the bar as a destination for couples seeking memorable cuisine and atmosphere.
JIJA by Vicky Lau
JIJA by Vicky Lau ushers in the Year of the Horse with a festive Lunar New Year menu inspired by Yunnan’s rustic flavors and warm hospitality. Collaborating with Head Chef Sean Yuen and Pastry Chef Victor Chan, Lau presents signature appetizers, nourishing soups like Yunnan Steam Pot Chicken and Smoked Tofu Pumpkin, and robust mains including Dry Aged Roasted Pigeon and Grilled Tiger Prawns. Desserts feature auspicious Eight Treasures Rice and Peanut Ice Cream Glutinous Rice Balls. Available 15 February–3 March at HKD 680 per person, the menu celebrates reunion, prosperity, and harmony in an intimate, lively setting.
Louise and La Terrasse by Louise
Louise and La Terrasse by Louise are celebrating Valentine’s Day with a romantic culinary experience crafted by chefs Loïc Portalier and Eve Minialai. Guests can indulge in a specially curated tasting menu designed to highlight seasonal flavors and intimate dining. Complementing the menu is the launch of an exclusive cake collection, blending artistry and indulgence for the occasion. The collaboration emphasizes elegance, creativity, and a festive spirit, offering couples a memorable evening of fine dining and sweet delights. This announcement positions Louise as a destination for refined celebration, combining gastronomy and romance in a distinctive Valentine’s showcase.
Read more:
- Chinese New Year Pudding Guide: Celebrate the Year of the Horse with Hong Kong’s finest Chinese New Year puddings — where tradition meets artistry in every indulgent bite.
- Chinese New Year Dining News Roundup: Ring in the Year of the Golden Horse with festive dining around Hong Kong, from Michelin‑starred creations to traditional feasts and joyful New Year celebrations.
