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.
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.
