Experience a summer day inspired by Avoca Beach with the new seafood brunch menu at the Mondrian Hotel Hong Kong from July 13.
Guests will be able to indulge in an unlimited amount of appetizers. This will include Seafood Tartare, Salmon Tiradito Salad, Spicy Catalan Mussels, Fried Seafood with Moroccan spices, and Market Fresh Crudo.
For main course options, they will serve Roasted Cod with Herbed Crust, Classic Seafood Stew, Sautéed Harissa Garlic Butter Tiger Prawns, Linguine Boston Lobster, or Roasted Whole Sea Bream.
The Avoca Seafood menu will also have an extensive dessert selection to complete the full brunch experience. Featured dishes include the Yuzu Marshmallow Tart, Hazelnut Caramel Choux, or Mixed Berries Cheesecake.
Mondrian Hong Kong
Starting from July 13, on Saturdays, Sundays, and public holidays, you will be able to enjoy the menu priced at HKD $580 per person + 10% service charge. If you want to enjoy the amazing view alongside free flow cocktails, beers, or punch, there will be an additional HKD $200 option to upgrade.
Located in Tsim Sha Tsui at Mondrian Hotel Hong Kong, Avoca’s summer brunch menu will be available from Saturday, July 13.
For more information, follow Avoca on Instagram, and reservations can be made on their website.
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Singapore’s beloved bakery scene is getting a Hong Kong spotlight as Common Man Coffee Roasters (CMCR) Hong Kong rolls out a new lineup of pastries in collaboration with the iconic Tiong Bahru Bakery.
The new offerings are now available at CMCR’s freshly launched storefront bakery section, which is designed as a quick and easy self-serve counter for takeaway treats and effortless café add-ons.
Courtesy of Tiong Bahru Bakery
Leading the lineup is the Ribbon Raspberry (HK$40), a picture-perfect bow-shaped pastry filled with raspberries and silky vanilla cream, alongside the Black Sesame Matcha Danish (HK$45), which brings together green tea nama chocolate and smooth black sesame pastry cream wrapped in Tiong Bahru Bakery’s signature croissant dough.
For those leaning into something savory, the Salted Shio Pan (HK$25) delivers a soft interior with a crisp, butter-fried base and a sprinkle of sea salt, while the Hot Honey Parmesan Shio Pan (HK$30) ups the flavor with parmesan, spice, and a glossy finish of hot honey.
With this new bakery section, Common Man Coffee Roasters brings a taste of Tiong Bahru Bakery’s artisanal flair straight to Tsim Sha Tsui to give diners another reason to swing by for coffee.
Location: Common Man Coffee Roasters, Shop G26 & G28, K11 Art Mall,18 Hanoi Road, Tsim Sha Tsui, Kowloon, Hong Kong
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Babette Social Eatery and Chouchou, both under the Hora Hospitality Group, are marking Mother’s Day this May with specially curated French dining experiences across their Hong Kong locations.
Courtesy of Hora Hospitality GroupCourtesy of Hora Hospitality Group
At Babette Social Eatery in Sheung Wan, the occasion is celebrated with a four-course menu priced at HK$458 per person, served in the restaurant’s easygoing, Parisian-style setting. The menu opens with Tartare de Boeuf en Toast, featuring finely chopped Polmard beef paired with gribiche sauce and crispy shallots on brioche, alongside Tomates Anciennes, combining heirloom tomatoes with cured strawberries and confit tomato.
Courtesy of Hora Hospitality Group
A Mother’s Day–exclusive gnocchi course follows, prepared in a garlic-miso cream with comté, lemon, and herbs. For mains, guests may choose between Babette’s signature Poulet Jaune or the seafood-forward Cocotte de la Mer, featuring clams, octopus, and Murray cod cooked in saffron sauce. The meal concludes with the restaurant’s classic rice pudding.
Courtesy of Hora Hospitality Group
Chouchou presents a more refined Mother’s Day celebration with a four-course menu priced at HK$588 per guest, served in its Art Nouveau-inspired dining room on Ship Street. Starters include a choice of Saint-Jacques, showcasing Japanese scallops with brown butter, smoked cream, and tonka bean, or homemade Foie Gras balanced with Asian pear and red Kampot pepper.
Courtesy of Hora Hospitality Group
The menu continues with Tarte à la Tomate, layered with heirloom tomatoes and old mustard cream. For the main course, dishes are designed for sharing, with options such as Poulet aux Morilles with morel sauce or Chouchou’s signature Côte de Boeuf, accompanied by Béarnaise and jus. Dessert comes in the form of a classic Mille-Feuille.
Courtesy of Hora Hospitality Group
For more information and reservations at Babette Social Eatery, visit their official website or Instagram. Reservations can also be made by calling +852 9369 5861.
Additional details for Chouchou's Mother's Day specials are available at their official website and Instagram. For inquiries and reservations, call +852 8432 6216.
Locations:
Babette, Shop G-3, G/F, Nan Fung Tower, 173 Des Voeux Rd Central, Central, Hong Kong
Chouchou, Shop 8, Podium, J Residence, 1/F, 60 Johnston Rd, Wan Chai, Hong Kong
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Hong Kong’s premier food hall destination, BaseHall 01 & 02, continues to refresh its culinary offerings with the arrival of three new exciting concepts. From Cantonese dim sum and Sichuan-influenced comfort dishes to Japanese onigiri and a modern take on Hong Kong’s two-dish rice, the newly opened dining spots at Central's Jardine House add new layers to the already bustling food hall from this month onwards.
Now open at BaseHall 02, San Xi Lou (三希樓) brings a more casual extension of the established Hong Kong restaurant, which has been known since 2008 for its Sichuan cuisine and premium hot pot.
The BaseHall menu focuses on approachable dim sum, rice, and noodle dishes, including Crystal Shrimp Dumplings, Siu Mai, and Chicken Soup Xiao Long Bao (all priced at HK$22), as well as heartier plates such as Steamed Pork Ribs with Black Bean Sauce (HK$40) and Scallop Sticky Rice in Lotus Leaf (HK$38).
Rice and noodle staples include Steamed Rice with Salted Egg Pork Patty, Sichuan Dan Dan Noodles, and Chongqing-style Hot and Sour Noodles (all priced at HK$68), while the Signature Mala Saliva Chicken Rice (HK$138) offers a bolder and spice-forward option.
For set meals, diners can combine selected dim sum, noodles or rice, and a drink for a complete, everyday lunch from HK$88.
Courtesy of BaseHall 01 & 02
Also now open is TEMAI (天米), a Hong Kong-born Japanese concept built around freshly hand-shaped onigiri and balanced bento boxes. The onigiri range spans premium fillings such as A4 Wagyu Sukiyaki (HK$49), alongside everyday favorites (starts from HK$32) like Mentaiko Salad, Minced Chicken with Soy-cured Egg Yolk, and vegetarian options including Kinpira Maitake Mushrooms and Grilled Corn with Miso Pine Nut Butter.
TEMAI also offers maki rolls (from HK$40), customizable Create Your Own Bento sets (from HK$82), signature Tamagoyaki (HK$40), nourishing daily soups, and more for the on-the-go crowd.
Courtesy of BaseHall 01 & 02
Rounding out the trio is SEVENS, which recently launched on April 20, 2026, as a new ghost kitchen concept operating out of BaseHall 02. Focused on delivery and takeaway, SEVENS focuses on “This This Rice,” a modern interpretation of Hong Kong’s two-dish rice format.
The rotating weekly menu combines vegetables and mains such as Okra with Yuzu Vinaigrette, Honey Wasabi Chicken Thigh with Crispy Potatoes, and Slow-cooked Beef Cheek in Coconut Curry, with set lunch options ranging from the Lite Set (HK$58) to the Premium Set (HK$82), all customizable with different rice or noodle bases.
Courtesy of BaseHall 01 & 02
With these latest openings, BaseHall 01 & 02 continues to champion diverse dining formats and homegrown culinary ideas, reinforcing its role as a dynamic food destination in the heart of Central.
For more details, guests can visit their website, contact them via e-mail at info@basehall.hk, or follow them on Instagram.
Location: BaseHall 01 & 02, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Place, Central
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Chef Tiff Lo, Founder and former Head Chef of acclaimed Wan Chai bistro Jean May, is set to lead an immersive Whole Chicken Masterclass at Dear Harley Bakery, offering participants a hands-on introduction to professional chicken butchery and versatile cooking techniques.
Photo by Dear Harley Bakery
The class focuses ontransforming a single whole chicken into multiple dishes through a step-by-step, practical approach. Participants will learn how to butcher a whole chicken, explore four cooking methods — pan-roasting, poaching, marinating and grilling, and breading and frying — and prepare a rich stock from the carcass. The workshop is fully hands-on, with each participant butchering and cooking their own chicken throughout the session.
Photo by Dear Harley Bakery
Scheduled sessions run from June to July 2026. The class fee is HK$1,680 per student, and instruction will be conducted in English. Participants will take home a selection of dishes prepared during the session, including yoghurt and spice-marinated chicken leg and thigh, roast chicken breast with mashed potato and jus, breaded chicken thigh with cucumber and tomato salad, and poached chicken breast and leg with soft-boiled egg and anchovy vinaigrette.
Photo by Dear Harley Bakery
Known for her refined yet approachable cooking style, Chef Lo brings together professional technique and a philosophy rooted in simplicity and enjoyment. Following the closure of Jean May earlier this year, she now channels her culinary experience into intimate workshops that place emphasis on craftsmanship and hands-on learning.
Sign-ups for Chef Lo's Whole Chicken Masterclass are available via Dear Harley Bakery's official website. Registrations can also be made through their WhatsApp number at +852 6151 6861.
Location: Dear Harley Bakery, Unit 12C, 532 Castle Peak Rd, Lai Chi Kok, Hong Kong
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The Beat Asia is turning up the heat with the launch of a new biweekly dining giveaway campaign via its Dining Passport in Hong Kong, offering readers the chance to win a HK$500 dining voucher to some of the city’s favorite restaurants.
As part of the new giveaway series, winners will be selected regularly and rewarded with dining vouchers redeemable at featured venues across Hong Kong.
To join, diners simply need to follow The Beat Hong (@thebeat.hkg) on Instagram and subscribe (or stay subscribed) to The Beat Hong Kong's newsletters via this signup link to catch our upcoming giveaways and follow the instructions provided!
With new giveaways rolling out every two weeks, Dining Passport is set to bring even more reasons to keep an eye on Hong Kong’s evolving dining scene. Don't miss out!
Terms & Conditions:
Giveaway period: Biweekly, running for a 7-day period.
Announcement of winners: Winners will be announced 1 day following the giveaway closure.
Only open to Hong Kong residents and participants must be at least 18 years of age or older.
All dining vouchers are non-transferable and non-exchangeable for cash.
In case of any disputes, The Beat Asia reserves the right of final decision.
To stay up to date with the latest happenings in Hong Kong, follow The Beat Asia's Instagram and Facebook pages.
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Hong Kong’s favorite dim sum staples are getting the Disney treatment as Hong Kong Disneyland unveils an exclusive collection that turns siu mai, har gow, and egg tarts into irresistibly collectible keepsakes. Designed with local food culture in mind, the range pairs Cantonese comfort classics with playful character details, making it a must-have for foodies and Disney fans alike.
Leading the collection is the Chip ’n’ Dale Hong Kong Cuisine Plush Mystery Box (HK$169). Featuring five designs in total, with one plush per box at random, it sees Chip and Dale peeking out of a stacked bamboo steamer. One is styled as a fluffy siu mai with pleated edges, while the other as a golden har gow.
Photo by Website/ Hong Kong Disneyland
Egg tart lovers will want the Chip Bitten Egg Tart Crossbody Bag (HK$199), which is shaped like a freshly baked tart with a crinkled crust and custard-yellow center. Chip’s face emerges from the middle, as if taking a cheeky bite, while the detachable brown strap makes it a playful yet practical accessory for park days. The bakery theme continues with the Chip ’n’ Dale Hong Kong Cuisine Headband (HK$219), featuring two plush character heads dressed as a custard tart and siu mai.
Photo by Website/ Hong Kong Disneyland
Smaller collectible pieces are also available, including the Chip ’n’ Dale Hong Kong Cuisine Mystery Pin Set (HK$109) which comes with two pins per box and seven designs to collect.
Rounding out the foodie theme are functional keepsakes like the Chip Hong Kong Cuisine Magnet (HK$139) and Dale Hong Kong Cuisine Magnet (HK$139), and the Chip ’n’ Dale Siu Mai Chopstick Set (HK$99) and Chip ’n’ Dale Egg Tart Chopstick Set (HK$99) featuring engraved details and pastel color accents inspired by classic dim sum carts.
Photo by Website/ Hong Kong Disneyland
To purchase, guests can visit Hong Kong Disneyland's e-shop and opt for delivery or redeem their items at a designated redemption location inside the park (entry ticket required). Special merchandise perks are available for Magic Access members, with Platinum Card holders getting 20% off, while Gold and Silver Card members receive 10% off selected merchandise.
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Singapore’s acclaimed wood-fire grill restaurant Burnt Ends is set to return to Macau for a limited three-day pop-up at Grill 58, MGM Cotai, running from April 23 to 25, 2026.
Founded in 2013, Burnt Ends is known for its live-fire kitchen, operating without gas or electric cooking and fueled primarily by apple or almond wood. Burnt Ends has earned international acclaim for its contemporary wood-fire cuisine, holding a Michelin star for eight consecutive years since 2018 and securing positions on both The World’s 50 Best Restaurants and Asia’s 50 Best Restaurants lists. Its return to MGM Cotai continues a collaboration rooted in shared values of craftsmanship, fire-driven cooking, and technical precision.
Photo by Burnt Ends SG
Led by chef-owner Dave Pynt, the Macau pop-up marks his second guest-chef takeover at MGM, presented as part of the resort’s “Gastronomic Journey with Star Chefs” series. The experience will spotlight Burnt Ends’ signature modern Australian barbecue, built around open-fire cooking and wood-smoking techniques.
For the Macau collaboration, Grill 58 has prepared more than 800 kilograms of apple wood to reproduce the restaurant’s distinctive wood-fired flavors using its enclosed charcoal ovens and open-fire grill system.
Photo by MGM Cotai
Guests can expect a selection of Burnt Ends’ signature dishes, including Smoked Quail Egg and Caviar, Blackmore’s Striploin, and King Crab with Garlic Brown Butter. The pop-up will offer an eight-course lunch menu priced at MOP888 per person and an 11-course dinner menu priced at MOP1,688 per person, with optional wine pairings available at MOP850. All prices are subject to a 10% service charge.
Location: Grill 58 MGM Cotai, 4HW9+664 MGM Cotai, Av. da Nave Desportiva, Macao
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Food-saving app CHOMP and mission-driven hotel Eaton HK are teaming up for the Earth Day edition of “The Rescued Feast,” taking place on Apr. 26, 2026, at Terrible Baby.
Running from 12 PM to 3 PM, the daytime brunch marks the first weekend edition of CHOMP’s dining concept, transforming surplus ingredients into a curated buffet experience. The menu was designed by Alex Lee, Executive Chef at Eaton HK, which offers an East-meets-West spread that uses rescued food.
Executive Chef Alex Lee | Courtesy of Eaton HK
Combining sustainability with a social, lifestyle-led format, the event will pair its food offering with lively DJ beats, Terrible Baby’s eclectic lineup of cocktails, and a curated guest experience. Tickets are priced from HK$500, which includes food, one welcome drink, and a take-home gift bag by CHOMP. Tickets are available through this website.
Positioned as both a dining experience and an awareness platform, The Rescued Feast highlights the ongoing issue of food waste while reworking the use of surplus ingredients through an elevated, accessible lens.
Location: Terribly Baby, Eaton HK, 380 Nathan Road, Jordan, Hong Kong
Date & Time: Apr. 26, 2026, from 12 PM to 3 PM
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In celebration of Filipino Food Month across the world, Filipino Chef Chester Molina, under the name Ugat, will be taking over the kitchen at Darafor “Roots to the Table,” a one-night-only collaboration on Apr. 30, 2026.
Held over at Dara’s Sai Ying Pun address, the evening will unfold through a nine-course tasting menu, reimagining Filipino flavors through a contemporary, memory-driven approach — bringing together heritage, technique, and a more personal approach to Filipino cuisine.
Designed as an intimate, one-night experience, the menu leans into storytelling through food, offering a quieter and more immersive way to engage with Filipino culinary identity beyond the familiar.
Dinner begins at 6:30 PM, priced at HK$650 and includes one complimentary drink.
"Roots to the Table" | Photo from Instagram/Ugat
The meal unravels with a Beef Bulalo (Welcome Broth) and Homemade Pandesal served with Ube Butter and Asin Tibuok, followed by Kinilaw na Hipon, Mushroom Siomai with Truffle-infused Soy Sauce, and Sisig Terrine. Mains include Pulled Beef Brisket Kare Kare with Crispy Bok Choy, and Palabok Raviolo, while the meal finishes with Calamansi Napoleons with Caviar and Banana Cue Turon Cigar.
Limited seating available, with reservations available here. For more information and updates, follow Ugat on Instagram, and Dara on Facebook and Instagram.
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7-Eleven is pushing far beyond its store aisle with a bold new creative collaboration that fuses streetwear, scent, and Hong Kong nostalgia into one highly collectible drop. Teaming up with local fashion label GrowthRing & Supply (GRS) and fragrance brand BeCandle, the 7-Eleven x GRS x BeCandle collection reimagines everyday convenience into a distinctly local culture statement.
Drawing from iconic 7-Eleven Hong Kong store details and GRS creative director Kenji Wong’s "Kowloon" motif, the collection leans heavily into 1980s workwear culture. The lineup spans apparel, caps, and accessories with a lived-in, vintage feel, alongside wearable and home fragrance pieces blended locally by BeCandle.
Anchoring the drop is the Patched Work Jacket (HK$1,980), inspired by the third-generation 7-Eleven staff uniform and finished in deep red with a washed texture, exclusive commemorative embroidery, and a back print referencing a promotional slogan from 7-Eleven Hong Kong’s first store opening in 1981.
Photo from Website/7-Eleven
The Patched Work Shirt (HK$1,780) follows in classic green, embroidered with milestone patches celebrating 45 years of local presence, balancing heritage and wearability.
Photo from Website/7-Eleven
As for the accessories, the Kowloon Mini Cap Pouch (HK$380) updates GRS’s cult-favorite design with 7-Eleven’s signature orange, green, and red, while the Kowloon Cap (HK$680) comes in Vintage White and Vintage Red, finished with deliberate distressing for a true retro look.
Photo from Website/7-Eleven
The apparel lineup is rounded out by the Washed Tee (HK$780), which channels the spirit of 1980s advertising tees through anniversary graphics and a clean, unfussy silhouette.
Photo from Website/7-Eleven
The fragrance side adds another layer, as BeCandle introduces the Good Mint Farm Fragrance Necklace Set (HK$488) in HAKU and GEN variations for day and night wear, alongside the Moon Laboratory Diffuser Set (HK$488), pairing essential oils with a stone diffuser engraved with “Always Here, Made for More!”
Photo from Website/7-Eleven
The 7-Eleven x GRS x BeCandle collection debuted at ComplexCon Hong Kong 2026 last month. Following its first reveal, the full lineup is exclusively showcased at the 7-Eleven Kai Tak concept store to give the public a closer look at the collection.
Pre-orders for the shirt and cap run until Apr. 21, 2026, with pick-up from Aug. 11 to 17, 2026. Pre-orders for the pendant set and diffuser also run until Apr. 21, 2026, with pick-up from Sept. 15 to 21, 2026. For more details, visit 7-Eleven's online shop or follow them on Facebook and Instagram.
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