May brings a fresh wave of culinary delights to Hong Kong! This month, Hugo’s unveils its “French Spirits” menu, celebrating the art of French cuisine with wine-infused creations. Pak Loh Chiu Chow marks its 58th anniversary with special menus that honor its rich heritage. Meanwhile, Yong Fu Hong Kong introduces seasonal set menus showcasing authentic Ningbo flavors. Join us as we explore these exciting dining experiences sure to tantalize your taste buds!
Andō
Andō, a one MICHELIN-starred and one DIAMOND-recognized restaurant in Hong Kong, unveiled a completely reimagined tasting menu reflecting Chef Agustin Balbi’s multicultural heritage and personal culinary journey. The new menu features innovative dishes such as Japanese green asparagus with Iberico salchichón, Kumamoto wagyu with fermented chili, and Spanish carabinero prawn with Oscietra caviar, each crafted to tell a story through technique and memory. Complementing the food is a refreshed wine program curated by MICHELIN Guide’s Best Sommelier Carlito Chiu, designed to deepen the pairing experience with rare and thoughtfully selected wines. The restaurant also introduced subtle interior updates, including new tableware and rotating wall art, enhancing the sensory dining environment. This bold new chapter continues Andō’s evolution as a space where cuisine meets culture and tradition meets innovation
Prince and the Peacock
Prince and the Peacock, a MICHELIN-recommended Indian royal cuisine restaurant in Hong Kong’s Tai Kwun, launched new spring and summer dishes curated by Chef Palash Mitra and his team. Highlights include Ghugni Chaat, a traditional Bengal street food elevated with crispy rice flakes and tamarind chutney, and the fiery Quail Pepper Roast featuring ghost peppers and boiled quail eggs. The menu also showcases coastal Bengali flavors with Bhapa Chingri, a prawn dish with coconut and cinnamon, and vegetarian Artichokes Varuval inspired by South Indian spices. Desserts like Bahapa Doi, steamed yoghurt with rock sugar flan, and a refreshing Sorbet of the Day complete the meal with authentic regional sweetness. The restaurant balances tradition and innovation, offering guests a regal culinary journey in a setting designed to evoke Indian royal homes
Man Ho Chinese Restaurant
Man Ho Chinese Restaurant at JW Marriott Hong Kong hosted The Culinary Atelier, a special six-hands dinner celebrating Cantonese cuisine’s rich heritage through a collaboration of three acclaimed chefs: Jayson Tang, Hung Chi-Kwong, and Edwin Tang. The event featured a bespoke menu that reinterpreted traditional Cantonese dishes with modern techniques and global influences, such as chilled crab meat with caviar, braised pork belly with spicy peanut sauce, and braised 24-head South African abalone with softshell turtle. Each dish was thoughtfully crafted to evoke the chefs’ shared history and culinary journeys, blending nostalgia with innovation. The dinner culminated in exquisite desserts like sweet corn soup with caramel and chilled pistachio glutinous rice dumplings, completing a full sensory experience. This event exemplified Man Ho’s dedication to preserving Cantonese culinary legacy while pioneering new tastes in a luxurious and immersive setting.
Pak Loh Chiu Chow
Pak Loh Chiu Chow, a longstanding Chiu Chow cuisine restaurant in Hong Kong, celebrates its 58th anniversary with special menus and curated events. The restaurant highlights its heritage with dishes like Mixed Noodles with Whole Soyed Marinated Abalone priced at HK$58, symbolizing its 58 years. Two commemorative eight-course menus are offered: the “58th Anniversary Commemorative Menu” (HK$580 per person) and the “Year of Abundance Menu” (HK$798 per person), featuring classic and elevated Chiu Chow dishes such as soyed marinated goose meat, crispy pastry shrimp dumplings, and braised abalone with pomelo peel. The brand is run by the founder’s third generation and focuses on blending tradition with modern culinary creativity.
Hugo’s
Hugo’s at Hyatt Regency Hong Kong, Tsim Sha Tsui, has launched its 2025 French GourMay menu themed “French Spirits.” The menu features wine-infused dishes such as foie gras and prawn duet, pan-fried abalone flambéed with calvados, and a flambéed whole seabass prepared tableside. Meat options include herbal-smoked roasted Angus beef tenderloin and roasted whole French pigeon. Desserts include Chartreuse ice soufflé and traditional dark chocolate and cherry mousse. The three-course menu is priced at HK$888 per person and includes an absinthe ritual and paired cocktails.
One Michelin-Starred Yong Fu Hong Kong
Yong Fu Hong Kong, a one Michelin-starred restaurant, is set to unveil new seasonal set lunch and dinner menus starting in May 2025, designed by Executive Chef Liu Zhen. The set dinner menu, priced at HK$1,180 + 10% per guest, includes 8 courses featuring dishes like Smoked Frogs, Fermented Sour Chili Soup, and Baked Swimming Crabs, concluding with Ningbo Sesame Glutinous Rice Dumplings for dessert.
The revamped set lunch menu, available for HK$498 + 10% per guest, offers 10 dishes, including Marinated Mantis Shrimp and Bombay Duck Noodles. Additionally, new a la carte options highlight authentic Ningbo cuisine with selections such as Chilled Sugar Heart Mantis Shrimp and Baked Swimming Crab.
