Negroni Week 2025 to Raise the Bar and Funds for Charity
Hong Kong/ Delish/ Happenings

Negroni Week 2025 Attempts to Break Records This September

Negroni Week 2025Photo by The Foundry Asia

The 2025 edition of Negroni Week is bringing together Campari and Imbibe Magazine once more for a week-long celebration featuring a global series of events in bars and restaurants in support of their charitable partner, Slow Food. 

Negroni Week 2025 will run from Sept. 22 to 28, 2025 and will be participated in by over 100 bars and restaurants across Hong Kong. A curated group of 23 spotlight venues has been selected to showcase Negroni-inspired creations, which include top-tier cocktail bars like Aer, Artifact, Call me Al, COA, Daily Tot, Fa Gai, La Luna, Lockdown, Oasis, Tell Camelia, The Old Man, and The Poet.

Iconic restaurants such as Aqua, Buenos Aires Polo Club, Dispensary, Duddell’s, Primo Posto, Vesu, and Zuma  will also take part, as well as some of the city’s most distinguished hotel bars, like Aubrey  at Mandarin Oriental, Lobster Bar & Grill at Island Shangri-La, AVOCA at Mondrian Hong Kong, and Ozone  at The Ritz-Carlton.

In 2024, over 13,000 bars and restaurants across 90 countries participated in Negroni Week, which helped raise a combined $600,000 supporting educational scholarships to 24 industry professionals and 17 community-based projects around the world. This year, the Negroni Week Fund will continue to be distributed by Slow Food to directly support the hospitality community and foster equity and wellness.

The celebrations in Hong Kong and Macau will be marked by a Guinness World Record attempt, international guest shifts, and a citywide program of events and parties. Here are some of the highlights:

Sept. 18: Icons of Italian Mixology Guest Takeover @ The St. Regis Hong Kong

Prior to the official start of Negroni Week, The St. Regis Hong Kong will host a one-night-only takeover honoring true Italian cocktail craft. Presented in partnership with Campari, this exclusive event unites Italian bartending icons from across Asia and honorees of Asia’s 50 Best Bars.

Guests can expect six bespoke Negroni cocktails created by Giovanni Graziadei (Director of Beverage, The Singapore EDITION), Simone Ciambrone (Bar Manager, Bulgari Ginza Bar Tokyo), and Simone Rossi (Founder, Rossi Bar Ltd). Other highlights also include Ciambrone’s “Via Veneto,” a sparkling twist on the Negroni, and Rossi’s “Luna Rossa,” inspired by the hues of an Italian sunset.

Time: 7 PM to 12 AM 

Venue: The Drawing Room, The St. Regis Hong Kong 

Cocktails: Six exclusive Negroni-inspired cocktails 

For inquiries, contact srhk.drawingroom.bar@stregis.com or +852 21386800.

Sept. 18: Wing Lei Bar’s Guinness World Record Attempt

Another pre-event highlight is happening in Macau at Wynn Palace Cotai’s flagship Wing Lei Bar, where they will attempt to break the record for the world’s largest Negroni batch! This massive endeavor will attempt to create 800 liters of the concoction in their custom-built, large glass unveiled by Head Mixologist Mark Lloyd. This will then be followed by the launch of the “UNITY” signature menu.

Time: 8:30 PM 

Venue: Wing Lei Bar, Wynn Palace, Macau 

Sept. 22: Negroni Week Opening Party @ Bar Leone

Negroni Week is kicking off in style with an Opening Party at Bar Leone, the two-time reigning champion of Asia’s 50 Best Bars, led by co-founder Lorenzo Antinori. This one-night-only event will feature a DJ set by Jamie Maddock, resident DJ of Cassio Hong Kong, and a chance to win a special Negroni Week X Bar Leone T-Shirt at the foosball machine.

Time: 5 PM to 9 PM 

Location: Bar Leone, 11-15 Bridges Street, Central District

Cocktails: Four different Negroni drinks, each at HK$130.

Bar Leon team
Courtesy of The Foundry Asia

Sept. 24: Workshop 14 Guest Shift @ Lobster Bar

On Wednesday, Lobster Bar at the Island Shangri-La will host a special guest shift featuring Workshop 14, a bar from Hanoi recently awarded the Campari "One To Watch Award" at Asia's 50 Best Bars 2025.

Bartenders Quang Minh Nguyên and Rich McDonough will lead this exciting event, showcasing their masterful use of Vietnamese ingredients with an exclusive menu of Negroni-inspired cocktails.

Time: 6:30 PM to late 

Location: Lobster Bar, Island Shangri-La, Supreme Court Road, Central District

Cocktails: Barry Galdi, Arc of Insanity, Is One Un Oeuf?, Old Fashioned Hot Date (all HK$168)

Bartender
Courtesy of The Foundry Asia

Sept. 25: Negroni Cocktail Workshop @ Sogo CWB B2/F

The celebrations continue with a free Negroni workshop at Sogo CWB B2/F led by Delphine Kong, Brand Ambassador of Campari. This workshop will cover the history of Campari & Negroni and — if you ever wish to learn how to make the perfect Negroni cocktail, this is your chance!

Time: 6 PM to 7 PM

Location: Sogo CWB B2/F, 555 Hennessy Road, Causeway Bay

Sept. 25: Italian-American Pizza Shop Party & Red Hands Guest Shift @ Honky Tonks Tavern

Also on the 25th, the Honky Tonks Tavern  will transform into an Italian-American pizza shop for a special Negroni Party featuring the “Red Hands” guest shift. Four rising talents, finalists from the Red Hands Round 2 competition, namely Max from Courtroom, Justin from Artifact, Ale from The Old Man, and Rick from The Pearl, will be serving up special Negroni creations every hour, alongside DJ Mike Wolf with a lively set to keep things going.

Honky Tonks Tavern will also offer a special cocktail menu throughout Negroni Week, with 10% of the profits from both the guest shift and the special menu going to Hong Kong Dog Rescue.

Time: 7 PM to 11 PM 

Location: Honky Tonks Tavern, Man Hing Lane, Central District

Cocktails: HK$120 for the special menu 

Sept. 27: Sora Guest Shift @ AVOCA (Mondrian Hong Kong)

The Negroni Week weekend begins in AVOCA at Mondrian Hong Kong, which will host a guest shift with Sora, a luxury sky bar from Phnom Penh, which recently debuted on Asia’s 50 Best Bars 51-100 list. The event will feature Director of Bars Jonas Vittur and rising star bartender Phirun Lek, who will highlight Cambodian creativity and storytelling through their cocktails. Other highlights include the “Num Ansom Knor,” a Negroni-style cocktail inspired by Cambodian celebratory cake.

AVOCA will also be serving three special Negroni drinks exclusive for Negroni Week: the Banoffee Pie Negroni, South East Negroni, and Yan Tao Negroni.

Time: 8 PM to 11 PM 

Location: AVOCA, 38/F, Mondrian Hong Kong, 8A Hart Avenue Tsim Sha Tsui, Kowloon

Cocktails: Four special cocktails exclusive to the event night, featuring the highlight "Num Ansom Knor" for HK$138.

Sept. 28: A Night of Flavors, Aroma and Craftsmanship @ Qura

Wrapping up Negroni Week is a guest shift at Qura, featuring guest bartender Giusy Castaldo, the Global Red Hands Campari winner for 2023/2024, who will showcase her craftsmanship and unique flavors with special drinks like the Mixitico, Italiano, and Evergreen Negroni.

Time: 7 PM to 10 PM

Location: Qura Bar, Lobby Floor, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Cocktails: Mixitico, Italiano, and Evergreen Negroni at HK$168 each 

Negroni
Courtesy of The Foundry Asia

Negroni Week 2025 is shaping up to be a standout cocktail event, mixing up a great lineup of activities that celebrate this classic drink while giving back to the community.

For more information, visit the official website.  You can also follow Campari on Facebook, X (Formerly Twitter), and Instagram.

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Hong Kong/ Delish/ Happenings

Common Man Coffee Roasters Brings Singapore's Tiong Bahru Bakery to HK

23042026 3

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.

Black Sesame Matcha Danish and pastries from Tiong Bahru Bakery Singapore
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.

For more details, visit CMCR's website or follow them on Instagram and Facebook.

Location: Common Man Coffee Roasters, Shop G26 & G28, K11 Art Mall,18 Hanoi Road, Tsim Sha Tsui, Kowloon, Hong Kong

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Hong Kong/ Delish/ Happenings

Celebrate Mother’s Day at Babette and Chouchou with Special French Menus

23042026 2Photo by Hora Hospitality Group

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.

Mother's Day spread at Babette
Courtesy of Hora Hospitality Group
A plate of cooked fish accompanied by colorful vegetables, elegantly arranged on a dining table.
Courtesy 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.

A plate featuring a single piece of cooked meat, garnished and ready to be served.
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.

A perfectly cooked steak on a white plate, garnished with a rich sauce drizzled around it.
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.

A plate featuring a dessert accompanied by a knife resting beside it.
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.

A slice of cake on a white plate, showcasing layers and frosting, set against a neutral background.
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/ Delish/ Happenings

BaseHall 01 & 02 Expands with Three New Dining Concepts

Basehall 01 02 Welcomes 3 New Dining Spots 1Photo by BaseHall 01 & 02

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.

San Xi Lou (三希樓) menu
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.

TEMAI (天米) menu
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.

SEVENS menu
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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Hong Kong/ Delish/ Happenings

Chef Tiff Lo of Jean May Leads Whole Chicken Workshop at Dear Harley Bakery

Image 4 1Photo by Dear Harley Bakery

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.

A young man in an apron skillfully preparing food in a modern kitchen.
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.

Ingredients for chicken displayed in pans, indicating the initial steps of meal preparation.
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.

A plate of cooked fish accompanied by colorful vegetables, elegantly arranged on a dining table.
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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Hong Kong/ Delish/ Happenings

Win HK$500 Dining Vouchers with The Beat Asia’s Dining Passport

The Beat Asia Dining Passport Giveaway 1Photo by Chachawan | Mr Wolf | Pici | Sam Fancy

Foodies, assemble!

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.

Designed as a go-to guide for eating out in the city, Dining Passport spotlights Hong Kong’s hottest daily dining deals, from must-know restaurant promotions to crowd-favorite Happy Hour offers, making it easier to plan the next meal or night out.

As part of the new giveaway series, winners will be selected regularly and rewarded with dining vouchers redeemable at featured venues across Hong Kong.

Dining Passport screenshot
The Beat Asia's Dining Passport

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/ Delish/ Happenings

Chip ’n’ Dale Turn Hong Kong Dim Sum into Must-Have Disney Merch

Chip n Dale Turn Hong Kong Dim Sum Into Must Have Disney Merch 1Photo by Facebook/ 香港迪士尼樂園 Hong Kong Disneyland

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.

Chip ’n’ Dale Hong Kong Cuisine Plush Mystery Box
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.

Chip ’n’ Dale Hong Kong Cuisine Headband / Chip Bitten Egg Tart Crossbody Bag
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.

Chip ’n’ Dale Hong Kong Cuisine Mystery Pin Set, Chip Hong Kong Cuisine Magnet, Chip ’n’ Dale Egg Tart Chopstick Set
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.

For the latest updates, visit hongkongdisneyland.com or follow Hong Kong Disneyland on Instagram and Facebook.

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Hong Kong/ Delish/ Happenings

Singapore’s Burnt Ends Returns to MGM Cotai with Limited Pop-Up Showcase

Image 1 4Photo by MGM Cotai

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.

A person grilling food over an open flame, with smoke rising and vibrant flames visible around the cooking surface.
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.

A bearded man in an apron stands in front of a textured wall, smiling and looking towards the camera.
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.

For inquiries or reservations, call (853) 8806 2318 or visit Grill 58 MGM Cotai’s official website. For the latest updates, follow MGM Cotai on Instagram and Facebook.

Location: Grill 58 MGM Cotai, 4HW9+664 MGM Cotai, Av. da Nave Desportiva, Macao

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Hong Kong/ Delish/ Happenings

Food-Saving App CHOMP Brings 'The Rescued Feast' Concept to Terrible Baby

20260415 the rescued feastPhoto by Eaton HK

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.

A photo of a chef and a plate of food being served at the table
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.

A buffet spread
Courtesy of Eaton HK

For more information and updates, follow CHOMP on Facebook and Instagram, The Rescued Feast on Instagram, and Terrible Baby on Instagram.

The Rescued Feast Earth Day Brunch

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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Hong Kong/ Delish/ Happenings

Ugat Celebrates Filipino Food Month with 9-Course Tasting Menu This April

20260413 ugat daraPhoto by Ugat/Instagram

In celebration of Filipino Food Month across the world, Filipino Chef Chester Molina, under the name Ugat, will be taking over the kitchen at Dara  for “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.

Poster of a 9-Course Tasting Menu
"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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Hong Kong/ Delish/ Happenings

7-Eleven Goes Streetwear with GRS and BeCandle in New Collaboration

7 Eleven x GRS x Be Candle Exclusive Creative Collaboration 1Photo by 7-Eleven/Website

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.

Patched Work Jacket (HK$1,980)
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.

Patched Work Shirt (HK$1,780)
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.

Kowloon Cap (HK$680)
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.

Washed Tee (HK$780)
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!

Good Mint Farm Fragrance Necklace Set (HK$488) and Moon Laboratory Diffuser Set (HK$488)
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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