Hypebeans Partners with Sanrio for Kuromi Café

Gróa, a coastal eatery and guesthouse, has just launched in the heart of Repulse Bay, serving up neighborly comfort food with bold culinary exploration.

Inspired by the Old Norse word “to grow," gróa invites guests to savor inventive dishes while soaking in stunning ocean views and embracing a slower pace of life.

Gróa adopts a mindful approach to dining, guided by sustainable principles that honor Mother Nature. Their tabletops are crafted from recycled coffee grounds and upcycled bamboo fixtures, while fermentation and waste reduction play a central role in their innovative kitchen. 

Gróa offers a range of delectable brunch plates fusing fresh Mediterranean produce with Japanese flavors. As evening falls, the vibe shifts to a relaxed neighborhood gathering spot with sharing plates, a growing wine list, and even a kids' menu.

Gróa’s signature dishes include the irresistible Tagliatelle with Crab, Ikura, Miso Garlic Confit, and Kimchi Chives. Their Flatbread is also a must-try, topped with tender Rayu Chicken, XO “Labneh,” Nori Gremolata, Shallots, and Garlic. 

Craving something fresh? Try their Grain Bowl with Gochujang, Fresh Snapper, Bok Choy, and Soy-pickled Cucumber. 

Another highlight on their menu is Sunset Bite, featuring Smoked Paprika Baby Squid with House-fermented Salsa Verde.

Pair your meal with a thoughtfully curated selection of wines, including vegan, organic, and biodynamic producers, plus a range of creative cocktails and highballs. 

The seasonal wine list features standout labels like Valdisole Armonia 2022 from Piedmont and David & Nadia Elpidios from South Africa, perfect for complementing the flavors of the season.

Sip on their signature cocktail, the Bloody J, which reimagines the classic cocktail and replaces Tabasco with house-fermented chili sauce and a dusting of sansho powder.

Reservations are now open from Wednesday to Sunday, from 10 AM to 7 PM. You can make a booking here. 

Location: Shop G203A, 1/F, Repulse Bay Arcade, 109 Repulse Bay Road

Opening Hours: Wednesdays to Sundays from 10 AM to 7 PM

For more information, visit gróa on their website or Instagram.  

Craving a perfect meal of shabu shabu or sukiyaki but don't want to break the bank? Treat yourself to Tanukikoji, the latest eatery tucked away in Causeway Bay, and make your culinary dreams come true. 

With solo sets starting at just HK$178, this cozy spot lets you enjoy premium shabu shabu and sukiyaki at your own pace. Enjoy full control over the cooking process with a delicious array of fresh ingredients and meats to dip into their flavorful broths on offer.

Tanukikoji feels both casual and intimate, making it the ideal spot for solo indulgence or a laid-back meal with a friend. The menu boasts an impressive selection of Tokachi black wagyu and Hokkaido pork, all served with a choice of five unique, daily-made Hokkaido-style soup bases or sukiyaki.

These five signature Hokkaido-style broths include Hokkaido Sea Urchin, Hokkaido Oyster, Traditional Hokkaido Curry, Hokkaido Special 3.6 Milk, and Hokkaido Kombu and Bonito. 

All broths are crafted using the finest Ichiban Dashi, made with Hokkaido's Rishiri kombu, Hidaka kombu, and Aki-salmon bonito flakes, a testament to Tanukikoji's commitment to authentic and high-quality flavors. 

The limited-edition Hokkaido Sea Urchin Soup is a highlight, with only 80 servings available daily. Tanukikoji sources seasonal sea urchins from Hokkaido's Rishiri, Rausu, and Okushiri Islands to create the perfect balance of rich and delicate flavors. The broth undergoes multiple filtrations to achieve a smooth texture and deep layers of umami, and pairs well with A5-grade Tokachi black wagyu.

Beef lovers can choose either 130g or 190g of A4+ Wagyu Lean, A4+ Wagyu Select Shimofuri, or rich and tender A5 sirloin options. Diners are advised to try the broth first to take in the exquisite and refined flavors, before adding the meat and vegetables. 

As for the Sukiyaki, diners can customize their own preparation process, but it is recommended to heat the beef fat, then add the onions and house-made sukiyaki sauce. 

Each set is served with an appetizer, a basket of fresh vegetables, and a choice of either Hokkaido rice, udon, or ramen, whether you're going for the shabu shabu set or the sukiyaki set. If you're still hungry, enhance your meal anytime by adding Japanese eggs, more assorted vegetables, or rice.

For more information, visit Tanukikoji on their Instagram and Facebook. 

Location: Shop 4, G/F, Haven Court, 128-138 Leighton Road, Causeway Bay

If there’s one cultural event that has Hong Kong abuzz this spring, it’s the return of The French May Arts Festival (French May) 2025 and the French GourMay Food and Wine Festival 2025 (French GourMay). 

French May and French GourMay are more than just an arts and F&B showcase; they are a full-blown celebration of French creativity, taste, and spirit — literally, so secure your ticket, grab a fork, and dive in!

What is French GourMay?

Nothing celebrates French culture quite like its exquisite food and wine. French GourMay is Hong Kong and Macau’s premier festival dedicated entirely to French gastronomy and spirits. 

Organized by Business France, this month-long celebration in May brings the finest flavors of France to the heart of Asia, offering unforgettable culinary experiences.

This year's 16th edition is all about French spirits, from Cognac to Calvados. Over 150 partners across restaurants, bars, retailers, and markets are coming together to toast to tradition — and a bit of indulgence.

Throughout May, Michelin-starred restaurants and cozy neighborhood bistros will serve up exclusive French menus. Picture Armagnac-glazed duck, flambéed mains, and Calvados-infused crème brûlée.

This year, French May will be showing delightfully buttery and flaky pastries from French ingredients suppliers: seven distinguished bakeries in Hong Kong and one renowned establishment in Macau.

In France, the digestif — a small but significant drink like Cognac, Chartreuse, or French whiskey — finishes a meal perfectly. If you’re more into cocktails than cuisine and want to lift your spirits, you’ll want in on the citywide bar-hopping extravaganza, featuring French spirits. 

In partnership with Whisky Magazine, bars around town are crafting cocktails using French spirits, inviting guests on a self-guided tour with a splash of fun. You can even collect stamps along the way that can be redeemed for rewards later!  

The French GourMay Food and Wine Festival also offers a unique chance to delve into French spirits through expert-led tastings and culinary workshops. 

Specialized learning centers will unveil the artistry behind renowned French liquors and showcase their diverse uses in gastronomy. 

For those who want to learn more, there are tastings and workshops led by experts in the industry. Expect deep dives into distillation, food pairings, and even a few rare vintages usually reserved for insiders.

Shop the French Way

Retailers are getting in on the action too. All month long, wine shops, gourmet boutiques, and online platforms will feature deals on rare French liquors and fine foods — perfect for bringing a little bit of GourMay home with you.

agnès b. CAFÉ is a prime example, unveiling limited-edition cakes at all their cafes and their online store to honor their 30-year anniversary in Hong Kong and celebrate French May. 

Enjoy authentic French flavors with the Fleur d'été (Tropical Fruit Cheesecake) and L’amour (Sea Salt Caramel Vanilla Cake). Don’t miss their La Belle Fleur, a Rare Sugar Pink Guava and Strawberry Cake — a standout dessert embodying a delicate rose. 

Don’t Miss the Markets

Set a reminder for the French GourMay Markets as well for the full experience. Take a stroll through gourmet stalls, sample fine food and spirits from all over France, and enjoy live cooking demos. Catch these at Central Market from May 1 to May 5, 2025, and at Nina Mall from June 6 to June 8, 2025. 

What is French May Arts Festival?

Since 1993, French May has grown into one of Asia’s biggest cultural festivals and a fixture on Hong Kong’s creative calendar. 

This year is the 32nd edition, themed “Vive L’art – In Art We Live," bringing together French and local artists for a lively mix of theatre, film, dance, music, and more. French May aims to attract not just the French community in Hong Kong, but also the Hong Kong visitors, inviting a vibrant cultural dialogue.

With over 60 events stretching from Mar. 15 to July 13 in just about every corner of the city, this is a cultural takeover like no other. 

Whether it’s a contemporary art show or a free hip-hop performance, the festival’s mission is to make art accessible to all. As a result, there is something for every kind of cultural appetite, from ballet lovers to indie film buffs, from jazz heads to classical music purists.

Some of the highlights include The Hong Kong Jockey Club Series “Picasso for Asia – A Conversation” at M+ (Mar. 15 to July 13) which kicks off the showcase, and Hong Kong Ballet’s rendition of the romantic “Giselle” at the Hong Kong Cultural Centre (May 30 to June 8).

Catch cellist Gautier Capuçon performing Shostakovich (May 8 to 9), jazz trumpeter Erik Truffaz (June 7), and the explosive dance-circus crossover “Corps extrêmes” (May 30 to June 1). 

Cinephiles can also look forward to the curated French May Cinema Program, from May 20 to June 4, 2025, across Broadway Circuit cinemas, organized by the Alliance Française de Hong Kong. 

Prepare to see cinema at its best, from French films taking place in Asia (South Korea and Japan) to retro classics, a tribute to Maria Callas, and documentaries by director and photographer Chantal Stoman. 

Or if you want to tune in onscreen, RTHK is also presenting Cinema Enchante by screening La Vie en Rose, The Intouchables, Léon: The Professional and more iconic French films!

French May’s outreach programs also extend outside concert halls, bringing guided tours, free performances, and creative workshops to schools, local communities, and public spaces across the city.

Plan Your Festival Calendar

Here are a few more dates to pencil in:

• Le Bal at Tai Kwun (May 9 to 11, May 13 to 18) – a striking mix of street performance, music, and movement celebrating the Belle Époque period  
• Trio Wanderer’s Hong Kong debut – for classical music fans (May 14 and 17, City Hall)
• Jazz Female Duo – Paris Rendezvous (June 6, City Hall) – a cross-cultural collab between Joyce Cheung from Hong Kong and Sarah Lancman from France
• Echoes of the Heart (June 14, Cultural Centre) – with Cantopop star Jay Fung and French singer Joyce Jonathan.
• Souvenirs, a poignant theatre piece at Sheung Wan Civic Centre (June 14 and 15)

How to Get Tickets

You can find the full program details at French May’s website, Instagram, and Facebook. Visit French GourMay’s website, Instagram, and Facebook.

French May Arts Festival 2025:

Location: Hong Kong City Hall, Hong Kong Cultural Centre, Hong Kong Space Museum, Sheung Wan Civic Centre, Kwai Tsing Theatre, Sha Tin Town Hall, Tuen Mun Town Hall 

Various prices of admission.

Tickets for official French May events are already available for purchase via URBTIX on French May's website. 

French GourMay Food & Wine Festival 2025:

Multiple Locations and varying prices of admission.

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.

Internationally trained chef and gourmand, Chef Daisuke Mori, has travelled the world and refined his palate as a result. After stints at Michelin-starred restaurants — including at Paris' La Taillevent and Tokyo’s Restaurant Signature — Chef Daisuke finds himself stepping into a new role: as Executive Chef of Carlyle & Co. 

Today, we speak to the celebrated chef about his epicurious philosophies and how he plans on tailoring new experiences for members at the Club. 

What has been the biggest challenge of your career so far and how have you overcome it?

Chef Daisuke: I grew up watching my father work as a chef, so although I could’ve chosen to be anything, it felt fitting to follow in his footsteps and become a chef too. When I was 18, my father brought me to Tokyo, and I saw first-hand what I then considered to be the top-level of cuisine. After that, I knew that in order to succeed, I had to work at top restaurants in Tokyo. I ended up training Enoteca Pinchiorri in Ginza, which had 3 Michelin stars.

The next major challenge was pushing myself out of my comfort zone; I met a lot of older chefs who told me I should visit France, so I moved to Paris at the age of 25 and have never moved back to Japan.

What did you learn from your father about being a chef? When was the moment you realized that this was what you wanted to pursue?

Chef Daisuke: My father taught me the value of hard work. He opened his first restaurant and started his company all by himself; at its peak, he had five restaurants in one city, and I saw how hard he had to work. Back then, I would do just about anything in order to spend time with him; I peeled onions and helped him clean up.

My father taught me how to cook and how to live. I saw how tough it can be to be a chef, but I also learned that with hard work, you can achieve anything you set your mind to.

Can you tell us more about the meal at Chateau Restaurant Joël Robuchon that made you fall in love with French food? What did you eat and why do you think it impacted you the way it did?

Chef Daisuke: I had never tried ‘real’ French food in my life, so when I first went to Robuchon, I was taken aback. I had never tasted these flavors, textures or experienced fine dining quite like I had at Robuchon. The dish that I ate that really blew my mind was the Foie Gras Cocotte with Japanese Wagyu Beef; it just reshaped how I looked at cooking, food, flavor, and what’s possible.

Immediately, I updated my CV because I knew I had to work there. Happily, I ended up helping Robuchon relaunch in Japan.

What is your philosophy on food? What for you makes 'good food'?

Chef Daisuke: Often, it’s not always about cooking. One must travel, live, have new experiences, and see beautiful things. The task then is bringing that inspiration into dishes.

What has all your international experience taught you about food?

Chef Daisuke: Having the opportunity to travel the world, experience life in different cities, and work across kitchens has taught me that cooking is so much more than food. What you serve is more than simply what’s on a plate. Good food is like a journey — it’s the story you tell, the places you’ve seen, and the flavors you want to bring to new audiences. Great meals can be etched in your memory, and my own experiences will continue to inform how, what, and why I cook.

What are you looking forward to most about being the new executive chef of Carlyle & Co.?

Chef Daisuke: I like that Carlyle & Co. is not your traditional Hong Kong private members club. They’ve got a diverse membership base, which provides the opportunity to cater to different palettes and backgrounds. I think what’s interesting about a private members club compared to a restaurant is that what governs a Club are the Club Rules, so when it comes to food at Carlyle & Co., there are no rules. As such, I’m looking forward to pushing the envelope with what’s possible, not just with the food, but with the team, the atmosphere, and the experience. Dining at Carlyle & Co. will be something you won’t be able to replicate, so having the opportunity to write a new chapter for what dining at the Club looks, feels, and tastes like is what I look forward to the most.

In your own words, what makes the Hong Kong F&B scene so unique/exciting?

Chef Daisuke: Hong Kong has one of the best food cultures in the world. There are a lot of people who live in Hong Kong who have the means to travel the world and eat at the best restaurants. They love to return to Hong Kong and talk about their experiences, so the Hong Kong palate is definitely very sophisticated, especially when it comes to ingredients and how to enjoy a meal.

In fact, I’d say it’s more difficult to succeed here compared to in Tokyo, because people in Hong Kong are very honest; if they don’t like your food, they won’t come back. Diners here are also spoilt for choice. However, as hard as it is to survive in Hong Kong, if you do, then you have the satisfaction of knowing you’ve succeeded.

What would you recommend first-time visitors to Hong Kong try?

Chef Daisuke: It may be cliché, but first-time visitors to Hong Kong must try dimsum. I like all Chinese food, but I still remember my first trip to Hong Kong when I was 14. We had this huge banquet dinner, and I still remember it was my first time having Peking duck, and absolutely everything we had that evening was delicious. 

As the next chapter of Carlyle & Co.’s dining experience evolves under Chef Mori, there will be a select number of tables reserved for non-member enquiries in honour of the loyal community of patrons the Chef has amassed in the years of helming his eponymous restaurant in Wanchai. Those interested in enjoying Chef Mori’s dishes once again can email [email protected] for bookings.

Visit Carlyle & Co.'s website and Instagram for more details.

Location: Carlyle & Co. Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon