This March, Hong Kong’s dining scene comes alive with a season of gourmet celebrations. From lavish seafood feasts to Southeast Asian showcases, star-studded culinary collaborations, and festive pizza gatherings, the city offers a rich tapestry of flavors and experiences. Rounding out the month, sizzling buffets and creative cocktail programs promise indulgence, innovation, and flair for every palate.
Louise X Duet
Louise, the One MICHELIN-starred French restaurant in Hong Kong, reunites with Duet by David Toutain from Bangkok for an exclusive two-night collaboration dinner on 14 and 15 April 2026. Chefs Loïc Portalier, David Toutain, and Valentin Fouache present a produce-led menu highlighting creativity and terroir. Dishes include king crab with caviar, green asparagus with smoked eel, Brittany Dover sole, aged duck, and Niigata rice pudding. Following their debut collaboration in Bangkok in 2025, this event continues their culinary dialogue between French tradition and nature-driven innovation. Seats are limited, with reservations available via phone or email.
Penfolds x Troye Sivan Collaboration
Penfolds has announced a multi-year partnership with global music and style icon Troye Sivan, naming him Creative Partner. Their debut collaboration, Bin 389 Designed by Troye Sivan, reimagines the classic wine with a personal artistic touch. The limited-edition 750ml gift box features intimate images from Troye’s own camera roll, while a rare 1.5L Magnum art piece is crafted by South Korean artist Rahee Yoon, blending wine with contemporary art. This collection highlights Penfolds’ commitment to creativity and cultural resonance. It will be available in Hong Kong starting May 2026, offering collectors and fans a unique fusion of wine and artistry.
Yong Fu Hong Kong
Yong Fu Hong Kong, the MICHELIN-starred Ningbo restaurant, launches new Spring Set Lunch and Dinner menus from 15 March. Executive Chef Liu Zhen highlights seasonal freshness with seafood, young greens, and traditional Ningbo techniques. The lunch menu (HK$498 +10%) features 10 dishes, including soy-marinated goose wing, oyster soup, crispy chicken wings stuffed with taro, and Ningbo sesame dumplings. The dinner menu (HK$1,398 +10%) offers 12 refined courses, such as razor clams, Muscovy duck soup, Bombay duck rice burger, braised abalone, and pork knuckle with bamboo shoots. Both menus celebrate spring’s vibrant flavors while preserving Ningbo’s culinary heritage.
Vesu Pizza Bar Easter Celebration
Vesu Pizza Bar, recently honored with two awards at the 50 Top Pizza Asia-Pacific 2026, is celebrating Easter with a festive dining set. From March 9–30, guests can enjoy the “BITE SIP CHEERS” Celebration Set priced at HK$320. The menu includes Fritto Misto and a choice of standout pizzas such as Chorizo, Mushroom & Truffle, or Kung Bao Prawn. Drinks are equally inventive, featuring Yuen Yeung liqueur and a Bo Lo Bao mocktail, blending local flavors with Italian tradition. This special offering reflects Vesu’s creative spirit and invites diners to toast Easter with bold flavors and playful culinary innovation.
Hotel ICON
Hotel ICON’s Michelin-recommended Above & Beyond unveils a spring-inspired Cantonese menu crafted by Executive Chef Wong Chi-Ki. Featuring seasonal delicacies like white asparagus, abalone, lobster, and sea whelk, the offerings include both à la carte dishes and a six-course set menu available until May 31, 2026. Highlights include Crispy Cuttlefish with Abalone and Chives, Braised Loofah with Fish Maw and Crystal Blue Prawn, and Braised Prawn with White Asparagus in Pumpkin Soup. Guests can upgrade with lobster or South African abalone. Priced at HK$788 per person, the menu pairs nourishing flavors with panoramic Victoria Harbour views.
Hotel ICON’s The Market is launching a lavish Lobster with Alaskan Crabtastic Dinner Buffet on March 2, 2026, following its award-winning reputation in Hong Kong’s buffet scene. Highlights include Flaming Mud Crab with Roe, flambéed with rose liqueur, and Teppanyaki French Blue Lobster, seared to perfection with butter sauce. Guests can indulge in Alaskan crab legs, lobster congee, seafood pasta, bisque, and durian desserts, alongside sushi, sashimi, and global delicacies. With seven open kitchens and a terrace for al fresco dining, The Market continues to set the standard for premium seafood feasts in Hong Kong.
The Green Door Bar
The Green Door Bar in Central unveils three inventive cocktails—Jenny, Kate, and Rosaria—alongside indulgent bites like the Chopped Cheese Sub and freshly baked American Pie. Each creation reflects the artistry of mixologist Arlene Wong, a trailblazer in Asia’s F&B scene. Jenny reimagines the Big Mac as a Paloma-inspired milk punch; Kate offers a tiramisu-infused Nitro Espresso Martini; Rosaria blends tequila with fig, blue cheese, and walnut for bold elegance. Complementing these drinks are savory and sweet comforts: a layered beef-and-cheese sub and apple pie with caramel drizzle. Limited-time offerings highlight innovation, nostalgia, and sensory delight.
Conrad Hong Kong
Conrad Hong Kong’s Garden Café will host “Opulent Tastes of Southeast Asia” lunch buffet from 12–24 March 2026, featuring Chef Edward Voon’s six-hour simmered laksa, Hainanese chicken salad, sambal chorizo pork collar rice, and pandan desserts. On 13–14 and 20–21 March, the Lobby Lounge Supper Buffet adds live music to selected dishes. Chef Voon, born in Penang and raised in Singapore, blends French techniques with Asian creativity, embodying his “Three Homelands, One Heart” philosophy. Prices range from HK$468–498 for adults at lunch and HK$388 for supper, with reduced rates for children.
Island Shangri-La Hong Kong
Island Shangri-La Hong Kong is hostingGourmet March 2026, a month-long culinary festival featuring collaborations with internationally acclaimed guest chefs across its signature restaurants. Highlights include David Zilber’s fermentation-driven fine dining at Restaurant Petrus, Yusuke Aoki’s cross-cultural pastry showcase, Born & Bred’s Hanwoo beef surf-and-turf at Lobster Bar & Grill, and A. Wong’s heritage-rich Chinese gastronomy at Ming Pavilion. The finale pairs Petrus with Alain Ducasse’s IDAM, blending haute cuisine with Middle Eastern influences. Together, these events transform the hotel into a global gastronomic gallery, celebrating innovation, craftsmanship, and cultural dialogue through limited-time menus and immersive dining experiences.
Prince Hotel Hong Kong
SAVVY at Prince Hotel Hong Kong invites diners to indulge in its Sizzling Grill & Seafood Feast, available Wednesday to Saturday evenings. The buffet highlights premium lobster, fresh seafood, and sizzling grill specialties, complemented by Asian classics and elegant desserts. Guests can enjoy a vibrant dining atmosphere with interactive stations and signature dishes crafted for variety and flair. Pricing is HK$758 per adult and HK$508 per child, plus 10% service charge. Located on Level 3 of Prince Hotel.
Mondrain Hong Kong
This Women’s Month, DrinkCollectiv celebrates women in the bar industry with the “Women & Tipple” series. Originating in Manila, this influential program now lands in Hong Kong on March 9, 2026, at the stunning Avoca bar, hosted by Mondrian Hong Kong.
“Women & Tipple” unites women from diverse backgrounds, fostering collaboration through cocktail creation. Expect exciting pairings: bartenders will team up with influencers to craft two unique cocktails celebrating women’s shared experiences and stories. From 8 PM to 1 AM, guests will witness creativity in action while sipping on these one-night-only drinks.The event also features a showcase of women-led brands focused on sustainability and social impact, allowing attendees to engage directly with inspiring entrepreneurs.
Join this vibrant community event to appreciate the talents shaping the bar scene while enjoying the breathtaking views and atmosphere at Avoca. Reserve your spot via sevenrooms.com to be part of this empowering evening!
