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Immerse yourselves in the joie de vivre of art in this year’s Art Basel Hong Kong.
French Riviera-inspired restaurant Le Petite Maison (LPM) has partnered with renowned Pearl Lam Galleries for a restaurant exhibition titled “Blooming Shields,” showcasing the works of Nigerian artist Ayobola Kekere-Ekun during Art Basel Hong Kong 2025.
Running from Mar. 17 to Apr. 16, 2025, the exhibition will be celebrating the shared joys of food, art, and culture at Le Petite Maison’s Mediterranean-style rendezvous at H Queen’s, Central.
Courtesy of Le Petite Maison Hong Kong, Ayobola Kekere-EkunCourtesy of Le Petite Maison Hong Kong, Ayobola Kekere-Ekun
“Blooming Shields” sees Kekere-Ekun’s signature mixed-media quilling technique and playful use of colour. This bespoke exhibition portrays nature as a protector, with the use of flowers and butterflies as contrast to the idea of shields. The artworks are from Kekere-Ekun’s series “The Real Housewives of Old Oyo,” which is a vibrant dialogue between traditional mythology and the politics of gender, power, and representation in contemporary Nigeria.
Courtesy of Le Petite Maison Hong Kong, Ayobola Kekere-EkunCourtesy of Le Petite Maison Hong Kong, Ayobola Kekere-Ekun
Le Petite Maison has crafted a limited-time cocktail and dessert pairing inspired by the artwork. The dessert, Rum Baba, Strawberry and Coconut Cream (HK$138), embodies the zestful spirit of the exhibition through its colorful presentation and creative inspiration. Plated with bright strawberry coulis and dollops of whipped cream, it echoes Kekere-Ekun’s dynamic African hues, while capturing the artistic essence of Le Petite Maison’s celebration of joie de vivre.
Courtesy of Le Petite Maison Hong KongCourtesy of Le Petite Maison Hong Kong
Inspired by the vibrant and vivid artworks displayed in the restaurant, Le Petite Maison designed a themed cocktail called Jardin de Fleurs (HK$128). This inspired concoction features a lively blend of rose wine, elderflower liqueur, champagne cordial, and vodka, all complemented by peach & jasmine soda. Crowned with bergamot and raspberry foam, the cocktail begins with a delightful fizz, gradually revealing a harmonious symphony of floral aromas and fruity flavors. The presentation gives a glimpse into the inspirational journey behind the exhibition, resonating deeply with its delicate yet insightful exploration of gender and nature.
Courtesy of Le Petite Maison Hong Kong
Le Petite Maison’s partnership with Pearl Lam Galleries aligns with a “deep-rooted passion for art and creativity ingrained in the brand’s DNA,” said Nicolas Budzynski, CEO of Le Petite Maison. “Our first collaboration with Pearl Lam at Art Basel Miami was a huge success, and we’re excited to bring something equally special to our guests in Hong Kong.”
He added, “This latest initiative allows us to extend the creativity we harness in our food and drinks, intersecting art and culture with the restaurant experience as Hong Kong celebrates art during Art Basel.”
Founder of Pearl Lam Galleries, Pearl Lam, said, “Marrying art and hospitality highlights how both play a central role in creating memorable experiences and meaningful connections. I want to thank La Petite Maison for once again providing a platform to bridge cultures during Art Month with 'Blooming Shields.' This collaboration celebrates our shared passion for enriching the cultural landscape of Hong Kong, which is my root.”
Le Petite Maison’s passion for fusing art and culture with the dining experience extends from its Belle Epoque-inspired artworks that decorate the restaurant walls, to its Recipe For Our Friends cocktail menu, which is a tribute to the artist, writer, and bon vivant Jean Cocteau.
Renowned for its bright and imaginative dishes made from immaculate Mediterranean ingredients, Le Petite Maison reminisces the laid-back glamour of the Cote d’Azur through its commitment to quality, consistency, and the signature French joie de vivre.
For more information, visit Le Petit Maison (Hong Kong)’s website and Instagram. Make reservations here or call them at +852 2887 1113.
Location: Le Petit Maison(Hong Kong), H Queen’s 23-29 Stanley Street, Central
Opening Hours: 12 PM to 2:30 PM, 6 PM to 10 PM (Monday to Friday), 12 PM to 3 PM, 6 PM to 10 PM (Saturday to Sunday)
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Mandarin Oriental Hong Kong is strengthening its position in the city’s nightlife scene as its very own Aubrey After Dark unveils a refreshed music-led programme ahead of its second anniversary.
Hosted every Friday at The Aubrey, the hotel's Japanese izakaya and cocktail bar overlooking Victoria Harbour, the nightlife series evolves throughout the night from an intimate dining space into a high-energy dance floor. It continues under the direction of nightlife curator Marina Bullivant, who is a long-established figure in Hong Kong’s late-night scene. Her approach emphasizes organic musical flow and trust in the room, allowing DJs to shape the night gradually and create a space where guests across generations feel equally at home.
Along with Bullivant's solid reputation, this year marks a notable expansion in the series' creative leadership with the appointment of Hallex M as Director of Music and Entertainment.
A French DJ and producer with more than three decades of experience, Hallex brings an internationally informed perspective to the lineup, balancing resident DJs with carefully selected regional and global guests. His sound remains rooted in house music, moving fluidly between classic, deep, and soulful styles, with Afro and Latin influences shaping the atmosphere alongside resident DJ Julia Marcs.
Courtesy of Mandarin Oriental Hong Kong
The anniversary season opens on Mar. 6, 2026, with guest DJ Q Narongwate, followed by a milestone celebration on May 15, 2026, when Aubrey After Dark marks two years with a headline set from French house DJ Fudge.
Since its launch, Aubrey After Dark has built a loyal following, drawing a cross-generational crowd that returns weekly for its consistent focus on sound, movement, and late-night momentum. As it enters its next chapter, the message remains clear: a credible dance floor built on music, energy, and trust is at the center of modern hotel nightlife.
For reservations and more details, visit Mandarin Oriental's website or contact The Aubrey directly at +852 2825 4001 or mohkg-aubrey@mohg.com.
Location: The Aubrey, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Hong Kong
Operating Hours: The Aubrey After Dark, every Friday from 10 PM to 2 AM
Dress Code: Smart Casual. No singlets, flip-flops, shorts, bathrobes, torn denim, or sandals.
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Looking to host a rooftop bash, product launch, or sunset cocktail party, only to find that most venues barely fit your guest list, let alone 50 people? Hong Kong has no shortage of bars and restaurants- but not all of them are built for elevated, Instagram-worthy gatherings.
Reently launched by The Beat Asia, Spaces is your curated guide to the city’s most stunning venues. Whether you’re after sweeping harbor views, sleek cityscapes, or chic alfresco lounges, Spaces makes it easy to discover, compare, and book spectacular open locations for any type of event. If you’re hunting for stylish venues that combine breathtaking views with versatile event setups, here are six rooftop spots in Hong Kong that excel at hosting everything from intimate gatherings to large-scale celebrations, all while giving your guests that wow factor with the city's iconic skyline as your backdrop.
Sky Terrace 428 at The Peak Tower
Instagram/ The Peak Tram and The Peak Tower
Sky Terrace 428 offers one of Hong Kong’s most extraordinary event backdrops, standing 428 meters above sea level as the city’s highest viewing platform. Known for its sweeping panoramic views across Victoria Harbour and the iconic skyline, this world-famous lookout point can be transformed into an unforgettable venue for private celebrations, corporate gatherings, brand events, and exclusive parties- especially at the Sky Terrace 428 West Deck, which is available for private hire. Whether hosting a sunrise ceremony, chic cocktail evening, or a high-impact product launch, the venue delivers a dramatic setting that elevates any occasion.
Located atop the iconic Peak Tower, guests can pair their event with additional experiences, including dining at signature restaurants, exploring unique attractions around the Tower, or adding photo ops around the scenic Victoria Peak. Sky Terrace 428 offers flexibility for both daytime gatherings and nighttime celebrations set against dazzling city lights. Its unmatched height, accessibility, and scenic appeal make it one of the most memorable event spaces in Hong Kong.
For inquiries and bookings, contact (852) 2849 0668 or email salestpc@peninsula.com.
Location: Sky Terrace 428, The Peak Tower, 1 Lugard Rd, The Peak, Hong Kong.
Ozone at the Ritz‑Carlton Hong Kong
Instagram/ Ozone Bar Hong Kong
Ozone, perched atop the 118th floor of The Ritz-Carlton, Hong Kong, is famed as the world’s highest rooftop bar, making it an exceptional and memorable venue for private celebrations, corporate gatherings, and high-profile events.
Its unparalleled height, sleek design, and sweeping views of Victoria Harbour create a dramatic and luxurious backdrop that elevates any occasion. Whether you're hosting an intimate cocktail party, a milestone celebration, or a full-scale corporate function, Ozone promises an atmosphere that blends style, sophistication, and unforgettable skyline panoramas.
Spanning 6,000 square feet, the venue offers both an expansive indoor lounge and a breezy outdoor terrace, accommodating up to 500 guests for large-scale events. For more exclusive gatherings, the VIP Private Room, not without breathtaking harbor views, provides an intimate space for up to 30 guests- perfect for executive dinners, premium tastings, or special moments that call for privacy and prestige. With world-class service, creative cocktails, and dynamic DJ programming, every event at Ozone becomes a standout experience high above the city.
For booking or inquiries, contact +852 2263 2270 or email restaurantreservation.hk@ritzcarlton.com.
Location: International Commerce Centre (ICC), 118/F, The Ritz-Carlton, Hong Kong, 1 Austin Rd W, Tsim Sha Tsui, Hong Kong.
Aqua Hong Kong
Instagram/ Aqua Hong KongWebsite/ Aqua Hong Kong
Aqua Hong Kong delivers a striking and unforgettable event setting, combining award-winning interiors with sweeping views of Victoria Harbour from both its expansive main dining room and two stunning outdoor terraces. Perfect for events that call for sophistication and visual impact, Aqua offers an elevated atmosphere ideal for business lunches, private dining, after-parties, product launches, and large corporate celebrations. With the ability to host up to 200 guests seated or 340 standing for exclusive hire, the venue provides the space, expertise, and wow factor needed for memorable gatherings of any scale.
Maing a lasting impression already from their entrance, guests enter through Aqua’s iconic mirrored catwalk, instantly stepping into the glamourous venue. Their unique blend of Italian-Japanese cuisine, panoramic skyline views, and stylish ambience creates an event experience that feels both modern and timeless. Whether you're planning an intimate lunch or a full-scale evening celebration, Aqua ensures every moment is framed by the magic of Hong Kong’s city lights and harbor front beauty.
For bookings and inquiries, contact +852 5130 8342 or email aqua@aqua.com.hk.
Location: 17/F, H Zentre, 15 Middle Rd, Tsim Sha Tsui, Hong Kong.
The Hive Lai Chi Kok
Website/ The Hive Hong Kong
The Hive Hong Kong's Lai Chi Kok location offers a spacious and contemporary open-air setting ideal for private parties, weddings, corporate gatherings, pop-ups, and product launches. Located in a prime spot in Kowloon, this 4,000 sq. ft. rooftop terrace features cozy outdoor lounge areas, comfortable seating, and a high-end BBQ setup, creating a relaxed yet stylish atmosphere for events of all kinds. Guests can enjoy sweeping cityscape and mountain views, making the space especially appealing for sunset celebrations, brand shoots, and social occasions that call for an elevated backdrop.
With a maximum capacity of 80 seated or 300 standing, the venue provides generous flexibility for both intimate functions and larger receptions. Its affordable rental rate of HK$600 per hour makes it an excellent choice for hosts seeking a photogenic and versatile rooftop venue without compromising on quality.
For inquiries or bookings, contact +852 3168 7580 or email laichikok@thehive.com.hk.
Location: The Hive Lai Chi Kok, 13F, Tai Cheung Liberal Factory Building, 3 Wing Ming St., Cheung Sha Wan, Hong Kong.
Blackroom ROOFTOP
Website/ Blackroom
Blackroom Rooftop offers a vibrant and versatile urban party escape in the heart of Causeway Bay, just a one-minute walk from the MTR station. Its stylish open-air rooftop provides the perfect setting for unforgettable celebrations, whether you're hosting a birthday party, social gathering, corporate event, or casual hangout with friends. With space for 40–50 guests, the venue combines a relaxed outdoor atmosphere with the energy of city lights, making it an ideal spot for sizzling BBQs, chilled drinks, and effortless rooftop fun.
For those hot and humid summer nights, their Blackroom Partyroom offers an air-conditioned respite, where guests can enjoy a wide selection of interactive games and entertainment facilities, updated regularly to keep every visit exciting. From mahjong sessions to lively group activities, the space is designed to elevate any gathering with both comfort and creativity. Whether your event is intimate or lively, Blackroom ensures a memorable experience filled with entertainment, convenience, and the perfect blend of relaxation and excitement.
For bookings and inquiries, contact 9179 0667 or email info@blackroomhk.com.
Location: 506 & 508 Lockhart road, Causeway Bay, Hong Kong
Popinjays at The Murray
Instagram/ Popinjays
Popinjays at The Murray, Hong Kong offers one of the city’s most striking rooftop venues, combining a stylish indoor restaurant with an expansive wraparound terrace overlooking panoramic views of the iconic skyline. Spanning 450 sq. m and accommodating up to 120 seated guests, the venue is equipped with modern AV systems, making it ideal for both elegant social occasions and polished corporate events. Its contemporary design, open-air ambiance, and sweeping cityscape make it a standout choice for those seeking a refined yet memorable setting.
For intimate gatherings, Popinjays also has a private dining room, The Aviary, which seats up to 20 guests, offering exclusivity without compromising its breathtaking vantage point. Whether you're planning a romantic rooftop wedding, a stylish dinner celebration, or a sophisticated cocktail event, this versatile space delivers exceptional atmosphere and service.
For bookings and inquiries, email events.themurray@niccolohotels.com or call +852 3141 8668.
Location: Rooftop, 22 Cotton Tree Dr, Central, Hong Kong
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Hopewell Hotel marks the arrival of spring with a trio of limited-time dining offerings that celebrate tradition and indulgence. Available from Mar. 4 to May 31, 2026, the "Taste of Shunde" Menu at Hopewell Inn, alongside the Choco Mania Afternoon Tea Special and Choco Blossom Semi Buffet at Lobby Café, invites guests to experience authentic regional flavors and creative desserts in the heart of Wan Chai.
At contemporary Cantonese restaurant Hopewell Inn, Executive Sous Chef Wong Kam-Ki presents the “Taste of Shunde” Menu inspired by the culinary heritage of Shunde, which is widely regarded as the "City of Gastronomy," in Foshan, Guangdong Province.
The menu highlights time-honored home-style dishes such as Braised Crab, Chicken, Ginger, Chinese Wine in Clay Pot; Braised Mandarin Fish Soup, Xiaolan Style; and Pan-fried Stuffed Mud Carp, showcasing refined knife skills and delicate flavors rooted in southern Chinese cuisine. Each dish reflects Chef Wong’s personal experiences and his modern interpretation of classic Shunde cooking.
Courtesy of Hopewell Hotel
For those with a sweet tooth, Lobby Café introduces the “Choco Mania Afternoon Tea Special,” a chocolate-forward experience that balances savory bites with elegant desserts. Guests can enjoy a curated selection of savories, including Caviar Crab Napoleon and Grilled Chicken, Pepperoni, Cocoa Mayonnaise Sandwich, followed by desserts such as Dark Chocolate Cherry Jewel, Milk Chocolate Hazelnut Tart, and freshly baked Chocolate Scones.
Courtesy of Hopewell Hotel
Complementing the afternoon tea is the Choco Blossom Semi Buffet, featuring rotating chocolate desserts, live cooking stations serving Mini Chocolate Fondant or Chocolate Soufflés, and a complimentary middle course of Roasted Wagyu Beef Striploin, Mashed Potato available for lunch and dinner.
Courtesy of Hopewell HotelCourtesy of Hopewell Hotel
The “Taste of Shunde” Menu is available at Hopewell Inn from Mar. 4 to May 31, 2026, during lunch from 12 PM to 3 PM and dinner from 6 PM to 10 PM.
Meanwhile, the “Choco Mania Afternoon Tea Special” is served daily at Lobby Café from Mar. 1 to May 31, 2026, from 2:30 PM to 5:30 PM for HK$468 for two persons. The Choco Blossom Semi Buffet runs from Mar. 2 to May 3, 2026, with semi-lunch available from 12 PM to 2:30 PM and semi-dinner from 6 PM to 9:30 PM for HK$238 per person.
All prices are subject to a 10% service charge. Guests may book their reservations online via Hopewell Inn or Lobby Café. To enjoy a 15% discount, guests can also book a table via Klook.
For more details, visit Hopewell Hotel's website or contact +852 2620 3288 (Hopewell Inn) or +852 2620 2765 (Lobby Café).
Location: Level 20, Hopewell Hotel, 15 Kennedy Road, Wan Chai, Hong Kong
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Garden Lounge at The Murray, Hong Kong, a Niccolo Hotel, has unveiled two new dining offerings, the “Flavours of Canton” Specialty Menu and the “Revel in Heritage” Chocolate Afternoon Tea, for guests looking to start a new modern Cantonese culinary journey this year.
Available from Feb. 10, 2026, the new menu concepts aim to reinterpret classic Cantonese cuisine through contemporary techniques while highlighting premium ingredients and local culinary influences. The launch marks Garden Lounge’s latest effort to blend tradition with modern dining sensibilities in the heart of Hong Kong.
Curated by Chef de Cuisine (Chinese) Kenny Chan, the “Flavours of Canton” menu is offered as set lunches, à la carte dishes, and sharing set dinners. The menu draws inspiration from time-honored Cantonese recipes while incorporating refined presentation and sustainable ingredients.
Among its highlights is the Peking Duck, which is served in two ways: first as roasted duck paired with caviar, and second as minced duck stir-fried with Chinese preserved sausage, mushrooms, and water chestnuts, and served in lettuce wraps.
Courtesy of Garden Lounge at The Murray, Hong Kong, a Niccolo Hotel
Other dishes include Crispy Duck Salad, Abalone with Crispy Scallion, Double-Boiled Chicken Soup with Fish Maw and Coconut, and Braised Short Ribs with Dried Tangerine Peel.
Seafood and meat offerings such as Honey-Glazed Deep-Sea Chilean Sea Bass, Typhoon Shelter Style wok-fried Alaskan King Crab Leg, and Stir-Fried M5 Beef with Foie Gras and Black Pepper further anchor the menu for a rich umami experience. Dessert is capped with Almond Tofu Xiao Long Bao paired with a ginger chocolate dip.
Courtesy of Garden Lounge at The Murray, Hong Kong, a Niccolo Hotel
Complementing the Cantonese menu is the “Revel in Heritage” Chocolate Afternoon Tea, created by Executive Pastry Chef Jean-Marc Gaucher. The tea set draws inspiration from Hong Kong's rich flavors and traditions, combining chocolate craftsmanship with local ingredients.
Guests can enjoy sweet selections like the signature Hongkong Rocher made with 64% dark chocolate, Sicilian pistachio, and crispy rice noodles; the Gianduja 52% milk chocolate infused with 30-year-aged Chinese tangerine peel; the Black Sesame Tart with Earl Grey tea cremeux and 64% dark chocolate; and the Mandarin combining 35% white chocolate and mandarin filling.
For something savory, the XO Sauce with Boston Lobster Salad on tomato bread, Foie Gras Tart with Amur caviar, Truffle Tamago on charcoal bread, and Norwegian Smoked Salmon with ikura on fragrant herb bread are ideal choices. Traditional Butter & Cocoa Nibs Scones with chocolate madeleines and assorted spreads are also available to complete the experience.
Courtesy of Garden Lounge at The Murray, Hong Kong, a Niccolo Hotel
The “Flavours of Canton” specialty menu is available for lunch from 12 PM to 2:30 PM and dinner from 6 PM to 9:30 PM. Diners may choose between a set lunch priced at HK$468 for a 3-course menu or HK$508 for four courses and a set dinner for HK$988 per person (minimum of two).
The “Revel in Heritage” Chocolate Afternoon Tea, on the other hand, is served daily from 3 PM to 5 PM. Priced at HK$856 for two with coffee or tea, the afternoon tea may also be enjoyed at HK$1,056 for two with two glasses of Saicho sparkling tea or sparkling wine. Any additional guests will be charged HK$428.
For reservations and more details, visit Garden Lounge's website or contact +852 3141 8888 or gardenlounge@niccolohotels.com.
Location: 22 Cotton Tree Drive, Central, Hong Kong
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From Siam Square to Regent Hong Kong, Bangkok’s iconic sweetmelts are set to melt every Hong Konger’s hearts.
From Mar. 16 to 29, 2026, Harbourside at Regent Hong Kong will be hosting Kanomsiam, Bangkok’s storied dessert house behind the original Pandan Sweetmelt (Kanom Krok Bai Toey). For 14 days only, the team will cook onsite at Harbourside’s dessert corner — ensuring that guests can enjoy the fresh sweets, and at its most aromatic and texturally perfect state.
Founded in 1975 in Siam Square, Kanomsiam is renowned for its quietly distinctive signature: soft, gently elastic centers, delicately crisp bases, and a pandan sweetness that stays elegant and restrained. At Harbourside, this heritage unfolds live, with the sweetmelt served warm, crisp, and slightly nutty and balanced.
Throughout the 14-day collaboration, guests can enjoy four handcrafted desserts — each one freshly prepared daily.
Pandan Sweetmelt (Kanom Krok Bai Toey) | Courtesy of Regent Hong Kong, KanomsiamCoconut Pancake (Kanom Pang Jee) | Courtesy of Regent Hong Kong, Kanomsiam
Crispy Pandan Sweetmelt (Toei Tood Krob): A dessert making its exclusive debut at Harbourside, it’s a thinner pancake with an extra-crispy base. The sweetness takes a backseat in the dessert, allowing the pandan to come through clearly.
Pandan Sweetmelt (Kanom Krok Bai Toey): Kanomsiam’s classic favorite — it’s pandan-forward, tender, and subtly crisp.
Coconut Pancake (Kanom Pang Jee): A traditional Thai sweet, it’s lightly grilled, oil-free, and aromatic.
Pandan Sweetmelt with Coconut Pudding (Krok Khiao Kathi): A more indulgent variation of the classic, it’s a pandan sweetmelt wrapped around a coconut pudding center — allowing a gentle richness that lingers on the tongue without the heavy feeling.
At the heart of the collaboration is Kanomsiam’s live preparation, highlighting Thai craftsmanship through precise timing and temperature control. The desserts are served straight from the gridle, arriving fresh, warm, and fragrant exactly as they are meant to be enjoyed.
The Thai celebration goes beyond desserts, with the Harbourside Culinary Team rolling out a series of Thai-inspired specialties, celebrating a balance of sweetness, sourness, saltiness, and heat across the menu. Reservations are available through the website.
With a limited run, Kanomsiam’s pop-up turns the Pandan Sweetmelt into an experience — focusing on the craft behind a dessert so indulgent, precise, and worth your while.
For more information and updates, visit the Regent Hong Kong website and follow their Facebook and Instagram.
Location: Harbourside, G/F, Regent Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs’ stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.
In a region where culinary excellence is often defined by innovation on the plate, Chef Peggy Chan has long championed a deeper measure of impact… one that begins with soil.
Chef, restaurateur, and sustainability advocate, Chef Peggy has helped reshape Asia’s food conversation, moving it beyond trends toward regeneration, reciprocity, and long-term systems change. In 2012, she founded Grassroots Pantry (GP) in Hong Kong to spotlight the benefits of whole food plant-based cuisine and raise awareness about inequities in the food system. Long before plant-based dining became mainstream, GP has been setting a new standard for conscious hospitality with its 2019 sustainability report recognized by the United Nations Sustainable Development Goals ESCAP as a best practice case study.
The following year, the chef launched Grassroots Initiatives Consultancy to guide foodservice professionals toward practices that support both human and planetary health. She’s also a two-time TEDx speaker, World Economic Forum Global Shapers Hong Kong alumna, a Hong Kong Environmental Excellence Awardee, and, most recently, the inaugural Champions of Change Awardee at Asia’s 50 Best Restaurants this 2026- making her one of the region’s leading voices in regenerative food systems.
In our latest Yes, Chef exclusive, Chef Peggy talked about how her early days in hospitality and personal journey through health led her to see food as a tool for healing and systems change. She also reflects on founding Zero Foodprint Asia, why soil restoration is central to climate action, and why the future of food depends not on individual heroes but on rebuilding the systems that sustain us all.
Courtesy of Peggy Chan
Hi Chef Peggy! Can you share how you first got started in the industry?
I entered the food world early, working as a barista at 16 at the first Starbucks to open in Hong Kong (2000). Culinary school followed soon after, encouraged by a guidance counsellor who believed structure might help channel my teenage rebelliousness.
I only truly fell in love with cooking after graduating. In my early twenties, while navigating depression, I came to food through health rather than ambition, exploring it alongside yoga, Ayurveda, and traditional medicine systems.
The kitchen became a place of agency and care, and what began as personal healing evolved into a lifelong calling.
How did your culinary journey eventually lead you to founding and leading Zero Foodprint Asia?
Restaurants gave me a front-row view of both the power and the extractive nature of our food systems.
As a chef and restaurateur, I began to see the limits of “doing better” at the plate alone. Zero Foodprint Asia grew out of a deeper question: how can the hospitality industry actively reciprocate with the systems it depends on?
It was a shift away from simply telling people what to eat, toward collective, structural action that supports how food is grown—moving beyond chemicals and monocultures, repairing what we have already damaged, and honoring the farmers and ecosystems that sustain us.
Grassroots Pantry was one of the first plant-centric dining destinations in Hong Kong. How did your early focus on plant-based cuisine inform your later sustainability activism?
Grassroots Pantry was my way of highlighting the creativity of plant-based food beyond mock meats. Working closely with plants made it clear that taste and nutrition begin in the soil. When ingredients are grown well, very little needs to be done in the kitchen. Improving soil health by removing chemicals and going beyond organic naturally makes food more nutritious. That understanding shaped my sustainability work: rather than asking chefs or diners to make harder, and often the more expensive choices, partnering with the industry to team up with farmers is one of the fastest ways to regenerate land at scale—improving ecosystem services, increasing supply, and making good, clean food more accessible and affordable for more people.
Running a restaurant showed me both the possibilities and the constraints of change at an individual level. It made clear that chefs can be educators, but systems need collective action. Grassroots Pantry gave me the confidence, and later a personal sense of responsibility, to think beyond my own kitchen.
Photo from Facebook/ Grassroots Pantry
Zero Foodprint Asia emphasizes soil health and regenerative agriculture. How did you come to see soil restoration as a central strategy in the fight against climate change?
Soil restoration was never separate from my other climate work around food literacy and plant-based nutrition. I’ve long understood that how we grow our food directly affects its health and nutritional value, which is why I have been a long-standing supporter of organic over conventional agriculture.
However, over the past decade, it became clear that organic certification alone is not enough. Farmers have shared that while organic practices support crop growth, reliance on “quick fix” systems has gradually depleted their soils of vital life, leaving crops increasingly vulnerable to pests and diseases.
One of our key suppliers, a former doctor turned vegetable farmer in Jiangxi, often spoke about why crops grown in Hong Kong lack nutritional depth due to poor soil health. Unfortunately, the organic certification does little to support farmers to actively rebuild soil health or restore biodiversity above and below ground. Crucially, organic certification has added cost burdens for farmers and pushed prices higher for consumers.
Regenerative farming goes further by restoring biodiversity, improving soil function, and enhancing nutrition, while creating a more resilient and accessible food system. But to make regeneration possible at scale, we have to move beyond the idea that consumer choice alone will make regenerative food widely available, because after more than 60 years, only less than 2% of global arable land is certified organic. It’s a clear signal that demand-led approaches by themselves are not enough to transform agricultural systems anytime soon.
Regenerative practices also have the ability to draw down carbon, making them one of the most powerful yet underutilized climate tools available. Techniques such as cover cropping, composting, and reduced tillage actively sequester CO₂ while rebuilding soil structure. Soils rich in organic matter retain water and nutrients more effectively, strengthening crops against climate shocks, which is something we’ve witnessed repeatedly across our Restore farms in Hong Kong. Food and agriculture do not have to be part of the climate problem; they can be a central part of the solution.
Can you share an example of a project or community where regenerative farming has made a measurable impact on both ecology and farmer livelihoods?
One clear example is our work with smallholder rice farmers through the Astungkara Way project in Bali. While yields typically dip during the early transition from conventional to organic practices, participating farmers using regenerative complex rice systems were able to recover to pre-transition levels within several planting cycles, with greater yield stability over time.
By eliminating synthetic inputs and integrating regenerative techniques, including ducks for natural pest control, farmers reduced input costs by nearly 40% and labor costs by around 12%. Combined with premium rice sales and diversified income from secondary crops, this translated into a more than 30% increase in net profit.
Ecologically, soil organic carbon increased from 2.05% to 2.58% after four cycles, a significant gain in a system where even maintaining soil carbon is difficult. The fields also showed improved water quality, lower heavy metal residues, and higher biodiversity, with insect diversity scores approaching healthy benchmark levels. Beyond the data, the most meaningful change has been the growth in farmer confidence and long-term autonomy.
Photo from Facebook/ Grassroots Pantry
What have been the biggest opportunities and challenges in getting industry partners on board, particularly on the 1% pledge model that invites restaurants to contribute a portion of sales?
The strength of the 1% pledge lies in its simplicity.
It meets businesses where they are; is easy to adopt, scalable, and operationally light. It doesn’t require immediate changes to sourcing practices, although those are always encouraged, and it comes at no cost to operators, as the 1% is added directly to the bill.
The main challenge is awareness. Regenerative farming can feel distant to urban businesses and diners, and its long-term benefits require foresight. Causes with immediate, visible outcomes are often easier to support. That said, once partners understand the collective nature of the model and see that it is credible and impact-driven, many choose to stay engaged over the long term.
How do you approach education and outreach both with chefs who have not yet embraced sustainability and with consumers who may be unaware of regenerative agriculture?
With chefs, I focus on practicality and peer leadership, showing how restaurants can effortlessly redirect a small portion of revenue toward better farming, something most in the industry already values. With consumers, the approach is storytelling and accessibility. Regenerative agriculture can feel abstract, but food is universal, so we start with what people already care about.
Photo from Facebook/ Grassroots Pantry
Your work spans restaurants, consultancy, NGO leadership, and public speaking. How do you find synergy among these roles, and what keeps you motivated across such varied platforms?
They’re really all different expressions of the same question: how do we build food systems that sustain life?
Consultancy keeps me grounded in real-world constraints, while NGO work gives me space to test ideas at a systems level. As for public speaking, it was never something I set out to do and I’m still very crowd-shy. But over time, I realized the restaurant gave me a platform to share ideas and create change, and that motivated me to work on communicating those ideas more clearly so they could reach a wider audience.
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Looking back at your journey from culinary school to launching Grassroots Pantry and beyond, what are the key decisions or turning points that defined your path?
Realizing early on that corporate life wasn’t for me pushed me toward a more hands-on exploration of sustainability through hospitality. Opening a plant-centric restaurant before it was mainstream challenged the status quo, and later, closing it was an equally important decision when I knew my work needed to evolve.
Choosing to build an organization rather than a personal brand was another defining shift. Each turning point required letting go of certainty and trusting the direction of the work.
Website/ The World's 50 Best
What does receiving the inaugural Champions of Change Award at Asia’s 50 Best Restaurants mean to you personally?
It’s deeply humbling. Not because it recognizes me, but because it acknowledges the farmers who care for the soil, the ecosystems, and the systems that sustain us, and because it shows that chefs can play a meaningful role in that conversation.
What message do you hope it sends to the hospitality industry?
That impact doesn’t have to sit outside excellence, and that responsibility and creativity can coexist. And that leadership today is as much about stewardship as it is about innovation.
How do you plan to use the award and its associated platform or grant to further the mission of Zero Foodprint Asia?
Visibility helps bring more partners to the table, especially in regions where regenerative agriculture is still under-resourced. The platform allows us to scale trust, not just funding.
What do you think distinguishes your approach and philosophy from others in the industry?
I’m less focused on disruption and more on repair. Less about personal recognition, more about building the collective infrastructure that makes food systems work. The world doesn’t need another hero in the kitchen. It needs systems that actually sustain people and the planet.
What structural shifts do you hope to see in food and hospitality over the next decade?
True cost accounting in food, stronger links between hospitality and agriculture, and policies that reward regeneration rather than extraction.
What’s next for you?
I’m deepening regional work in Southeast Asia, especially around farmer transition and industry education. Also, I’m continuing to build bridges, helping chefs, farmers, and communities work together so good intentions actually translate into impact.
To know more, follow Chef Peggy Chan on Instagram. You can also check out Zero Foodprint Asia’s initiatives on the website or Instagram page.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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In a city that never sleeps, romance is always found tucked away in its quietest corners, and the best conversations often happen in hidden places.
Behind unmarked doors, dimly lit staircases, and underneath the glow of amber lights, Hong Kong’s speakeasies offer space for unhurried moments, honest laughter, and the kind of atmosphere where connections and conversations grow naturally. No harsh noise, just good drinks and good company.
For first dates, quiet get-togethers, or nights when you want to be somewhere more thoughtful, perceptive, and soft, these intimate hideaways set the perfect tone. Think phones face-down, great drinks, and private moments.
From discreet entrances to thoughtfully crafted cocktails, these bars are made for creating meaningful experiences — whether it’s your first meeting or your hundredth.
Here is a list of Hong Kong’s most intimate speakeasies for dates that feel personal and quietly remarkable.
Tell Camellia
Courtesy of Tell Camellia
Tucked away in a secluded corner of H Code Complex in Central, Tell Camellia offers a dimly lit den where artisanal tea meets craft cocktails. Instead of renowned bottles, the back bar’s shelves are lined with tins filled with tea leaves, a quiet hint at what their signature cocktails, or “tea-tails” are made from.
The result is a calm, thoughtful space where conversations flow as easily as the drinks. Some of their best-sellers include Tall Pine, a tea-tail made of cold brew sencha tea, shiso, pine, tonic, elderflower, and gin; Not Negroni, made with a mix of roasted green tea and hojicha tea with Campari, vermouth, fig leaf, and gin; and Warm Cloud, a re-distilled matcha with warm foam, kaffir lime, banana, lemon, and bourbon.
The space was practically made to brew quiet connections — well-known enough for their drinks and hidden enough to get to know someone new.
Location: Tell Camellia, LG/F, H Code, 45 Pottinger Street, Hong Kong
DarkSide
Photo from Instagram/DarkSide
Sophisticated and glamorous, DarkSide is the ideal place for an intimate rendezvous. Located inside the Rosewood Hong Kong, the bar celebrates the “dark side” of Kowloon and pays homage to its grit and glamour through vintage spirits, live jazz, and a moody, low-lit setting.
Banking on the classics, some of their standout tipples include the Coronation N1, the Sherry Cobbler, the Gibson, and their serious collection of whiskies.
It’s the kind of place where time slows, conversations deepen, and every drink feels like a companion through the ebb and flow of connections.
Location: DarkSide, Level 2, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
25:00
Photo from Instagram/25:00
There is something poetic about bringing a date to a bar inspired by time. 25:00 (Twenty-fifth hour) is a cocktail hideaway that sets the mood for discovery, where every curated drink feels like a small, shared moment.
Nestled on the 13th floor of the Luk Yu Building, the space offers a calm escape from the bustle of the city below — perfect for lingering conversations, slow sips, and nights where connection feels like the best way to keep time at bay.
Settle into the night with some of the bar’s iconic sips, such as First Sight, inspired by osmanthus cake; 10:22AM, a cocktail with a lingering touch of gardenia tea; and The Botanist, a mature mix of Cointreau, Lillet, Buddha’s Hand, and touches of floral and citrus flavors.
Location: 25:00, 13/F, 24-26 Stanley Street, Central, Hong Kong
The Poet
Photo from Instagram/The Poet
Classic and incredibly elusive, The Poet is a fitting spot for an intentional date — with expertly crafted cocktails. Hidden behind a gold door set against an eye-catching cerulean wall, the speakeasy’s vibe draws inspiration from movies from 80s films and how a first timer would think of a cocktail bar — think marble tables, gold finishes, and hidden corners.
Add a bit of romance into the date with some of the bar’s most poetic tipples, such as The Nostalgic Expat, a fizzy drink with notes of ginger and spice; The City Boy, a milky sip with hints of nuttiness and coffee; and The Optimist, a refreshing mix with a bittersweet and floral taste.
Location: The Poet, 13 Staunton Street, Central, Hong Kong
Red Room
Photo from Instagram/Red Room
Getting into the mood for love? Step into the world of Red Room, a hidden speakeasy in Tsim Sha Tsui that boasts the best scenery for a classy date. Tucked behind a wall of lockers at K11 Musea, settle on one of the plush velvet sofas that line the interior, and order one of their handcrafted cocktails to get into the mood.
If you’re into looking at the stars, step outside to the breezy balcony for a view of the city skyline. Ease into the night with the Red Room’s signature cocktails, including the Osmanthus Bomb, a refreshing drink with a mellow sweetness; Tea First, a whiskey-based tipple infused with Tangerine Pu’er tea; and the Hong Kong Island Iced Tea, the bar’s twist to the classic Long Island Iced Tea.
Location: Red Room, Shop 606, 6/F, 18 Salisbury Road, K11 Musea, Tsim Sha Tsui, Hong Kong
001
Photo from Instagram/001
To inject a bit of classiness into the date, take your beau to 001, Hong Kong’s first speakeasy. Inspired by the speakeasy culture of New York City, from rare bottles to skillfully crafted cocktails, every sip sets the tone — whether you’re easing into the night or ending it on a high note.
Feel at home at 001 with some of their beloved signatures in hand, such as the Earl Grey Marteani, a balance between tea and gin; What We Do in the Shadows, a dark and alluring concoction of Laphroaig Quarter Cask, Fino, Kombu Dashi, and Matcha; and Guadalupe, a refreshing mix of mezcal Paloma with the sweetness of guava Bellini.
Location: 001, Shop 10 & 13-101, Block 10 & 13, Superintendent’s House and C Hall, Tai Kwun, Hollywood Road, Central, Hong Kong
Argo
Photo from Instagram/Argo
A date over drinks feels even better when the setting is as avant-garde as Argo. Drawing inspiration from the mythological ship Argo, the bar redefines the drinking experience through its experimental spirits, extensive bottle collection, and visually stunning interiors and harbor-front views.
Take your date to a different level with thematic tipples and combinations such as the Miso Espresso Martini, a mix of sweet miso syrup and caramel with cherry espresso; Dr. J Negroni, a blend of Jamaican pineapple, European golden raisins, and Southeast Asian magnolia berries; and To The Valley Below, a twist on the typical Irish coffee made with a cognac base.
Location: Argo, G/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
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Madame Fù is stepping into storybook territory with the launch of "Enchanting Fairytale Forest Afternoon Tea," a seasonal tea experience inspired by woodland sprites and imagined forest paths. Served from Mar. 1-Apr. 30, 2026, the afternoon set translates mystical luminescent dewdrops, ivy, and floating wings into a lineup of sweet and savory bites designed for spring.
Madame FùMadame Fù
The tea features creations such as the stunning Fantasy Forest Mushroom, a cinnamon‑apple profiterole wrapped in green apple mousse. The dessert mirrors a tiny woodland mushroom and opens with crisp sweetness and warming spice. Another highlight, Misty Taro Coconut Delight, blends smooth taro with shredded chicken infused with coconut, offering soft, earthy flavors that unfold gently with each bite.
Guests can also sip the Enchanted Ginger Kiss, a zero‑proof blend of basil, mint, ginger apple, and mango juice. Bright ginger notes and fresh herbs bring a refreshing counterpoint to the richer treats in the set.
Madame Fù
The afternoon tea is available daily from 2:30-5:30 PM, with last call at 4:30 PM. Reservations can be made online or via +852 2114 2118.
Visit Madame Fù's Instagram and Facebook pages for more information.
Location: 3/F, Barrack, Tai Kwun, 10 Hollywood Rd, Central
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Dead Poets in Central is kicking off late‑Feb with Hong Kong’s first spiked boba tea menu, running Feb. 16 to May 16, 2026 with each drink priced at HK$50. The lineup uses 0% ABV CROSSIP as its base, with optional upgrades of Rum, Whisky, Gin, Vodka, or Tequila for anyone looking to turn their tea into trouble.
To mark the launch, Dead Poets will throw a high‑energy ‘Spiked Boba Tea Rave’ on Feb. 28 featuring DJ BB Lamb spinning Hip Hop, R&B, and chart favorites. Tickets go for HK$150, which includes one spiked or zero‑proof boba tea.
Dead Poets x CROSSIP
The menu pays homage to Hong Kong’s tea‑stand culture while staying true to Dead Poets’ offbeat liquid experimentation. The Dandy Hong Kong Smoked Milk Tea layers smoked black tea with evaporated milk, whole milk, hibiscus, and tapioca pearls. The Fresh Citrus Jasmine Highball Tea brings jasmine green tea, citrus, and honey together with a choice of tapioca or mango pearls. The Pure Grapefruit Hibiscus Tea blends hibiscus and grapefruit black tea, with milk or oat milk and tapioca pearls available. The Ice Lemon Citrus Boba riffs on classic HK‑style lemon tea or jasmine tea with fresh lemon, citrus, and mango pearls.
Dead PoetsDead Poets
The Feb. 28 rave runs 4-7 PM, turning the barbershop‑meets‑bar concept into a playful afternoon detour ahead of the city’s Arts Row programming for March.
Menu availability spans Feb. 16-May 16, with each drink at HK$50. Tickets for the rave are HK$150 and can be booked via Eventbrite. Dead Poets is located at 41-49 Aberdeen St., Central.
Dead Poets continues to operate as a creative studio by day and a conceptual drinks lab by night. Its ongoing “Liquid Gallery” series explores storytelling through cocktails, with the current chapter, ‘Dead Painters,’ distilling historical icons into liquid form.
Stay tuned for more updates by following Dead Poets on Instagram.
Location: 41-49 Aberdeen St, Central
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Calling the attention of gourmands from Hong Kong and Macau!
The 18th edition of the MICHELIN Guide Hong Kong & Macau is set to be unveiled on Mar. 19, 2026, at the Grand Lisboa Palace Resort Macau.
The exclusive one-night only ceremony will feature the official reveal of the MICHELIN Guide Selected Restaurants, Bib Gourmand list, MICHELIN Stars, and the MICHELIN Guide Special Awards, with a welcome reception, the much-awaited awards presentation, and a celebratory cocktail reception.
This year’s ceremony carries great importance, as it coincides with the 100th anniversary of the MICHELIN Star. Since the star rating system’s inception in 1926, MICHELIN has remained dedicated in its commitment to commending culinary mastery. Beyond the unveiling of this year’s selection, the ceremony will pay homage to a century-long legacy that continues to inspire restaurateurs, visionary chefs, and passionate gourmets around the world. And following beloved Chef Richard Ekkebus' landmark Three Star win last year, among many more celebrations, what more is in store this 2026!
Every establishment included in the selection has been independently assessed based on universally applied criteria: quality of ingredients used, mastery of cooking and culinary techniques, harmony of flavors, expression of the chef’s personality in the cuisine, and consistency over time and across the menu.
The location décor, service, and available facilities are not part of the criteria, but will be highlighted if it has piqued particular interest.
More details will be revealed in the future.
For more information, guides, and others, visit the MICHELIN Guide website, as well as their Facebook and Instagram pages. Download the MICHELIN Guide free app for iOS and Android.
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