bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

authorLocations

authors

corrections

sponsorType

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

quizIds

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

paywallTypes

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Grace Brewer

New restaurants and menus lead us into the month of March, presenting modern Indian tandoor dishes, Japanese bento served in artisanal earthenware, and a special tasting menu featuring the best of classic and contemporary Chinese cuisine.
Meanwhile, it’s your last chance to browse our current 100 Top Tables list before the new 2025 winners are announced.
Friday, February 28

Lean into the weekend with a Friday night booking at TST’s new Indian tandoor restaurant Spice Bazaar. Executive chef Balram Yadav – previously sous chef at Leela – heads the kitchen, presenting a menu of smoky tandoor dishes, creamy curries and handcrafted specialities.
Gather a group of friends and dig into a modern Indian feast of starters that draw inspiration from India’s street food culture, and delicacies from the rich culinary capital of Hyderabad.
Where: 4/F, 10 Prat Avenue, Tsim Sha Tsui
When: Daily, 12–3pm and 6–11.30pm
Saturday, March 1

Embrace the start of spring with Minato’s seasonal three-course Torio Bento brunch.
The weekend sets are presented in three-layered handcrafted porcelain jūbako boxes housing seasonal sashimi, A5 Miyazaki Wagyu tataki donburi and kitsune Inaniwa udon – hand-stretched noodles in a house-made bonito dashi. The brunch include an appetiser and dessert or coffee.
Where: Shop G4-G6, Great Eagle Centre, 23 Harbour Road, Wan Chai
When: Weekends and public holidays, 12–2.30pm; limited to 20 servings per day
Price: HK$438 per person
Sunday, March 2

Having recently earned a one-diamond ranking in the Black Pearl Restaurant Guide, The Chinese Library has curated an Icons of Flavour tasting menu to showcase the vibrant flavours of China’s most beloved cuisines.
With menus tailored for two, four or six people, dishes include a duo of Cantonese and Sichuan crystal century egg, crispy yellow croaker with golden garlic, the restaurant’s signature roasted 45-day imperial Peking duck, and steamed dim sum like black truffle har gau, seasonal wild mushroom dumplings, and scallop and mixed mushroom dumplings.
Where: Block 01, Tai Kwun, 10 Hollywood Road, Central
When: Monday to Friday, 12–3pm; Monday to Sunday, 6pm – 12am
Price: HK$1,888 for two, HK$3,988 for four, HK$5,888 for six


All about ginger, young and old. How to pickle it and a recipe that makes the most of it

5 of the best things to do in Hong Kong this weekend May 9-11, including selfie taking

‘Irresponsible’: Hong Kong congee chain slammed for asking government to pay workers

Where a Persian in Hong Kong eats chicken feet, noodles, dim sum and Peking duck

Food and Drinks

Your Hong Kong weekend food guide for February 28 – March 2

Minato restaurant has a new Torio Bento weekend brunch. Photo: Handout

Murgh kali mirch tikka (chicken thigh with black pepper, aromatic herbs and spices) at Spice Bazaar. Photo: Handout

Minato’s Torio Bento weekend brunch. Photo: Handout

The new Icons of Flavour tasting menu is available at The Chinese Library. Photo: Handout

Word on the StrEAT: How Hong Kong’s top chefs and mixologists fell in love with their craft

13 Nov 2009 --- Biscuit cutters for ‘LOVE’ biscuits on dough. Daily Features, Food & Wine, 14FEB2014

Chef Alessandro Angelini of LucAle. Photo: Handout

Ilaria Zamperlin at Aqua. Photo: Handout

Co-owners of Penicillin and Lockdown, Agung (right) and Laura Prabowo. Photo: Handout

Executive chef Uwe Opocensky of Island Shangri-La Hong Kong at Petrus. Photo: Jonathan Wong

Jay Khan photographed at his bar, Coa, in Central, Hong Kong. Photo: Xiaomei Chen

Edgard Sanuy at new restaurant Aire in Lee Garden One, Causeway Bay, Hong Kong. Photo: May Tse

Word on the StrEAT: Hong Kong’s F&B experts on their 2025 new year resolutions, from expanding culinary horizons to focusing on personal growth

Some of Hong Kong’s F&B leaders, including the team at Tell Camellia (pictured), talk about their resolution for 2025. Photo: Handout

Tara Margarita takes on her first leadership role as head chef at Bourke’s, a newly opened Australian-themed wine bar in Central, Hong Kong. Photo: Bourke’s

Samuel Kwok, co-founder of The Opposites, plans more overseas trips to expand his horizons. Photo: Handout

Sebastian Lorenzi is the executive chef at Té Bo, a new fine dining restaurant in Hong Kong’s Quarry Bay neighbourhood. Photo: Té Bo

Amir Javaid of Socio believes in moderation and balance. Photo: Handout

Chef Sheldon Fonseca wants to foster a culture of smiles to reduce stress. Photo: Handout

Massimo Petovello, general manager, Mizunara wants to focus on the small steps to success. Photo: Handout

Uma Nota executive chef Gustavo Enrique Vargas Mora wants to continue his global culinary journey. Photo: Meraki Hospitality

Gagan Gurung who has his own bar, Tell Camellia, wants his projects to grow organically. Photo: @tellcamellia/Instagram

Dish in Focus: roasted eggplant at Terracotta Lamma

Roasted eggplant with whipped tahini and pistachio. Photo: Terracotta Lamma

On the menu since day one, the roasted eggplant has now achieved must-order status for tourists and Terracotta regulars. Photo: Terracotta Lamma

Full of flavour, the creamy and smoky eggplant continues to wow even the biggest of meat-lovers. Photo: Terracotta Lamma

Dish in Focus: Dressed crab at Magistracy Dining Room

The dressed Brighton Beach crab dish at Magistracy Dining Room elevates British cuisine with a twist. Photo: Magistracy Dining Room

Magistracy Dining Room’s executive chef, Alyn Williams. Photo: Magistracy Dining Room

Dressed Brighton Beach crab, alongside other new dishes introduced last year by executive chef Alyn Williams. Photo: Magistracy Dining Room

The colonial era venue inside Tai Kwun was the subject of an extensive renovation. Photo: Magistracy Dining Room

Dish in Focus: Marmitako at Spanish restaurant 22 Ships

The new marmitako dish at 22 Ships in Central, Hong Kong. Photo: Nicholas Wong

The terrace area at 22 Ships. The new, bigger space has proved a hit, despite some worrying that the new location might lack the Wan Chai location’s intimate atmosphere. Photo: Nicholas Wong 

Marmitako is proving to be one of the most popular new dishes at 22 Ships since the Spanish restaurant relocated to PMQ. Photo: Nicholas Wong

Chef Antonio Oviedo at the new 22 Ships. Photo: Nicholas Wong

Lifestyle

100 Top Tables

Indulge in a modern Indian feast, a spring bento brunch or a pan-Chinese tasting menu this weekend


Indulge in a modern Indian feast, a spring bento brunch or a pan-Chinese tasting menu this weekend.
