Your Hong Kong weekend food guide for March 7-9

Lean into March madness with nostalgic flavours, laid-back brunching and an abundance of cheese and chocolate

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Dishes from Little Bao’s new seasonal menu. Photo: Handout

Published: 6:15pm, 5 Mar 2025

With Art Month, HK Restaurant Week and the Hong Kong Sevens, March promises to be a jam-packed month in Hong Kong. If by some stroke of luck you don’t already have weekend dining plans, we’ve chosen three must-try menus that offer a welcome break from this month’s hectic schedule.

Friday, March 7

The Curry Brisket Bao from little Bao’s new seasonal menu. Photo: Handout

Fill your Friday with Hong Kong flavours. Little Bao’s new seasonal menu features four innovative dishes that blend nostalgic tastes with modern twists. Crafted with respect for tradition and a spirit of reinvention, these new dishes include a curry brisket bao, stir-fry beef noodle-style fries, stuffed aburaage tofu with charred onion dashi and a creamy yuzu Yakult ice cream bao.

Opt for the seasonal set menu and enjoy all four in a selection of two baos, four share plates, two dessert baos, and two drinks.

Where? Central location: 1-3 Shin Hing Street, Central; Causeway Bay location: H1, G/F, 9 Kingston Street, Causeway Bay

Price: The signature set menu for two starts at HK$536

Saturday, March 8

Eggs flamenco (Chistorra sausage, tomatoes, peppers) is one of the star dishes at Qué Pasa’s new brunch. Photo: Handout

Head to Tai Hang this weekend for laid-back brunch vibes at Qué Pasa, featuring mix-and-match Spanish-inspired egg dishes like eggs flamenco, with smoky Chistorra sausage, tomatoes and bell peppers cooked in a sizzling iron-cast. Other favourites include steak and eggs with chimichurri sauce and crispy potatoes and eggs benedict with Jamón Teruel ham and a creamy Béarnaise sauce.

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