March brings a vibrant array of dining experiences to Hong Kong. Shanghai Plus offers a unique blend of Shanghai and Cantonese cuisines, while Pak Loh Chiu Chow Private Kitchen unveils an exclusive dim sum collection that elevates traditional flavors. The Leela x Yong Fu collaboration dinner features bold Indian spices combined with Ningbo techniques, and TOZZO launches its “Desserts with a Good Cause” campaign, allowing guests to enjoy exclusive treats while supporting local charities. This month promises a rich culinary adventure for all!
SHANGHAI PLUS
Shanghai Plus is poised to enhance Wan Chai North’s culinary scene by merging Shanghai and Cantonese cuisines within the newly renovated Shui On Centre. Led by Executive Chef Edmond Ip, the restaurant aims to infuse traditional flavors with a distinctive Hong Kong flair.
Pak Loh Chiu Chow Private Kitchen
The new dim sum collection at Pak Loh Chiu Chow Private Kitchen introduces a refined selection that elevates traditional Chiu Chow cuisine with innovative twists. This exclusive offering aims to delight both longtime patrons and newcomers, enhancing the overall dining experience with greater variety and creativity.
YONG FU
The Leela x Yong Fu Hong Kong collaboration dinner showcases an innovative menu featuring all-new dishes, except for the familiar dessert course from the previous round. This unique dining experience blends bold Indian spices with the intricate techniques of Ningbo cuisine, reflecting the equal contributions of both restaurants.
TOZZO
06/11/24
