Hong Kong’s dining scene comes alive this season with a series of refined culinary experiences, from heritage-driven Cantonese collaborations to elegant tea creations and seasonal tasting menus. Celebrating craftsmanship, flavour, and innovation, these limited-time offerings spotlight Michelin-starred expertise, artisanal ingredients, and curated wine pairings—inviting diners to savour the city’s dynamic gastronomic landscape through thoughtfully designed menus and immersive dining moments.
Madame Fù
Amazing Chinese Cuisine ChangNing (Shanghai)
Celebrated Chaoshan specialist Amazing Chinese Cuisine ChangNing has earned Two MICHELIN Stars, while sister restaurant Blossom secured a Bib Gourmand. Founded by Chef Du Jianqing, the group emphasizes ingredient‑led cooking and seasonal menus. Signature dishes include Steamed Fourfinger Threadfin, Chilled Crab with Raw Pipa Shrimp, and Crispy Sea Cucumber. With only five private rooms, ChangNing offers an intimate, highly curated dining journey that blends tradition with modern refinement.
Tiffany & Co. Blue Box Café (Hong Kong)
Opening June at Lee Gardens, Tiffany & Co.’s new flagship store introduces the Blue Box Café, a stylish dining destination inspired by the brand’s iconic heritage. Guests can enjoy elegant menus in a jewel‑toned setting that merges luxury retail with culinary artistry. The café promises a refined atmosphere perfect for afternoon tea, celebratory meals, or chic gatherings, making it a must‑visit for those seeking a blend of fashion, lifestyle, and dining sophistication.
Casa Lisboa
Casa Lisboa, with 17 years of authentic Portuguese heritage, unveils a $268 three‑course lunch menu. Diners can savor traditional flavors such as codfish dishes, hearty stews, and seasonal specialties, all crafted to showcase Portugal’s culinary richness. The menu offers excellent value in a relaxed yet refined setting, ideal for weekday indulgence or casual business lunches. Casa Lisboa continues to champion genuine Portuguese dining in Hong Kong, blending history, authenticity, and approachable pricing.
Sichuan Verandah
Hyatt Centric Victoria Harbour’s Sichuan Verandah launches a vibrant weekend tapas menu, featuring small plates like Deep Fried Chicken with Sichuan Pepper, Pork Dumplings with Chili Oil, and Marinated Cucumber with Black Fungus. Guests can customize spice levels from “Baby Spice” to “Spice Master.” The dog‑friendly outdoor terrace enhances the casual vibe, while Happy Hour offers 50% off drinks with tapas orders. Perfect for social gatherings, this menu combines bold flavors with unbeatable value.
Hing Kee
Located in Tsim Sha Tsui, Hing Kee is a celebrated family-run establishment famous for its traditional, boat-people-style Cantonese cuisine. Run by a dedicated sibling duo, the kitchen specializes in bold, nostalgic flavors born from Hong Kong’s historical typhoon shelters. The restaurant is internationally renowned for its signature stir-fried crab tossed with intense black beans and chili, allowing diners to choose their preferred level of spiciness. Other beloved comforting staples include their savory roast duck, rich congee, and comforting rice noodles in soup, all offering diners a genuinely authentic, local culinary experience steeped in regional heritage.
Hyde Park Garden
Situated in the vibrant seafood hub of Lei Yue Mun, Hyde Park Garden offers a classic, market-to-table dining experience in a traditional coastal village setting. The restaurant features a dazzling selection of fresh seafood flown in daily, conveniently sold from the owner’s opposite stall. Diners can handpick their live catch and collaborate with the staff to choose the perfect traditional cooking style. Signature preparations include razor clams stir-fried in rich chili black bean sauce and abalone simmered with ginger and scallions in a claypot. Don’t miss their iconic freshwater fish and tofu soup, simmered for hours.
Loaf On
Tucked away from the bustling boardwalk on See Cheung Street, Loaf On is a Michelin-starred gem in Sai Kung that masterfully elevates traditional Cantonese seafood. The understated multi-floor restaurant bypasses flashiness, focusing instead on time-honored family recipes that highlight the natural, clean sweetness of premium ingredients. Its live tanks greet guests at the entrance, promising ultimate freshness. Crowd favorites include the exquisitely steamed zebra mantis shrimp served over a velvety, umami-rich egg white custard, crispy salt-and-pepper calamari, and impeccably seasoned fish steamed with sea salt. It represents the pinnacle of refined, authentic seaside dining.
Chuen Kee Seafood (Hoi Pong Street)
Operating by the scenic Sai Kung quay since the 1980s, Chuen Kee Seafood is a beloved family-run institution boasting beautiful harbor views from its rooftop terrace. This lively restaurant offers a quintessential tank-to-table feast where guests select live lobsters, crabs, cuttlefish, and mollusks directly from adjacent fishmongers. The skilled kitchen team then prepares the catch to order using traditional Cantonese techniques. The undeniable smash hits here are the deep-fried mantis shrimp and the fresh abalone, both generously tossed in fiery peppered salt. It delivers an essential, energetic Hong Kong waterfront dining tradition.
La Terrace by Louise
La Terrace by Louise, the relaxed ground‑floor counterpart to MICHELIN‑starred Louise at PMQ, unveils a refreshed all‑day menu and new weekday set lunch. Highlights include French classics reimagined—Smoked Cured Sardine, Croque Monsieur with truffle, Hamachi with yuzu kosho, and the homestyle “Maman Claudine” Choux Farci. Desserts feature Amalfi Lemon Givré and Caramelised Apple Tarte Tatin. A new ground‑floor kitchen enhances flexibility, while Soulful Live Acoustic Wednesdays bring a laid‑back vibe. With Executive Chef Loïc Portalier and Pastry Chef Eve Minialai leading, La Terrace offers casual French dining with refined flair.
CulinArt 1862
CulinArt 1862 at Causeway Bay celebrates French GourMay with a curated menu blending tradition and creativity. Diners can expect daily savory surprises alongside highlights such as Foie Gras Terrine with fig chutney, Lobster Bisque with Cognac, and Duck Confit with truffle jus. The menu is complemented by fine French wines, enhancing the seasonal experience. With its elegant setting and inventive touches, CulinArt 1862 offers Hong Kong gourmands a taste of France’s culinary artistry this May.
JOYN
JOYN has opened at LANDMARK Central, redefining contemporary Chinese dining with rare live seafood and wine‑infused craftsmanship. Led by veteran Chef Francis Chong, the restaurant highlights premium ingredients such as Indonesian coral trout, Scottish razor clams, Philippine mud crabs, and Kagoshima A5 wagyu. Signature dishes include Drunken Giant River Prawn with Caviar, 48‑hour aged smoked Peking duck, and handcrafted dim sum. With refined sauces made daily and meticulous preparation, JOYN balances sophistication and accessibility. Its elegant yet comfortable setting makes it ideal for both business entertaining and intimate gatherings, offering Hong Kong diners a fresh take on modern Chinese cuisine.
Hotel ICON
Above & Beyond at Hotel ICON celebrates Wing Lok Noodle Factory’s 50th anniversary with an exquisite Shrimp Roe Feast. Executive Chef Wong Chi‑ki elevates Wing Lok’s artisanal shrimp roe into fine Cantonese creations, from Braised Fish Maw in Superior Chicken Broth to Kanto Sea Cucumber stuffed with shrimp paste, and the signature Shrimp Roe Noodles with Wonton. A six‑course degustation set highlights premium abalone, Wagyu beef, and sea whelk, all infused with shrimp roe’s umami depth. With panoramic harbour views and newly refurbished private rooms, this collaboration blends heritage and innovation into a truly memorable dining experience.
Tea WG
This Mother’s Day, Tea WG celebrates the journey of motherhood with its elegant White Sky Tea from the Haute Couture Collection, a celestial Yin Zhen white tea delicately infused with Ylang Ylang flowers for a fragrant, tranquil blend. Complementing the tea are two new handcrafted macarons: Camelot Tea & Pistachio, with pistachio paste and white chocolate ganache, and Hojicha, offering a subtle toasted note. These refined confections embody gratitude and indulgence, perfect for gifting mothers. Available at Tea WG boutiques across Hong Kong, the collection transforms appreciation into a radiant symphony of flavours.
Yong Fu Hong Kong
One MICHELIN‑starred Yong Fu Hong Kong ushers in summer with its Summer Season Celebration Banquet Menu (10 May–9 June). Executive Chef Liu Zhen, a Ningbo native, highlights coastal seafood, preserved elements, and refreshing textures rooted in Ningbo traditions. Signature dishes include ginger‑cured king crab with Sichuan vegetables, razor clam jelly terrine, grey mullet with three‑onion oil, and aged soy braised pigeon. Dim sum courses feature rice cake with clams and stewed sea anemone, while dessert closes with homemade yogurt and wood lotus jelly. Priced at HK$2,888 per person (minimum four), the banquet balances richness and clarity for Hong Kong’s summer heat.
Marriott Bonvoy
Marriott Bonvoy launches Taste of Wonders 2026 in Hong Kong under the theme Paired & Shared, celebrating the art of wine and food pairing across ten hotels. Running until December, the program unites chefs, sommeliers, and winemakers to craft monthly menus featuring iconic vineyards and emerging producers. Highlights include Château d’Aquéria wine dinners at Renaissance Harbour View and Sheraton Tung Chung, pairing lobster, beef tenderloin, and Gillardeau oysters with Rhône wines. Diners can earn and redeem Bonvoy points, with American Express Cardmembers enjoying exclusive privileges. The campaign culminates at the Hong Kong Wine & Dine Festival, spotlighting culinary innovation.
Hugo
This May, Hugo’s at Hyatt Regency Tsim Sha Tsui celebrates French GourMay 2026 with a menu inspired by the Alpine region of Savoie. Executive Sous Chef Lewis Scarfe presents rustic yet refined dishes highlighting mountain produce, lake fish, and hearty cuisine. Starters include beetroot‑cured trout with horseradish cream and buckwheat crisp, and foie gras torchon with genepi honey. Mains feature hot smoked guinea fowl flambeed with Chartreuse, grilled lake fish baked in bread dough, and 30‑day dry‑aged French beef Côte de Boeuf. A blueberry tartlet with honey ice cream concludes the experience, paired with Jura wines.
