In anticipation of Chinese New Year, one Michelin-starred restaurant Duddell’s is rolling out an opulent lineup of festive puddings, hampers, and special dining menus to usher in the Year of the Snake.

With a perfect blend of tradition and luxury, Duddell’s promises a season of indulgence and prosperity for all who celebrate.

Duddell’s' signature Chinese New Year Pudding is back, available in three classic flavors: the Traditional New Year Pudding (HK$328), Turnip Pudding (HK$388), and Taro Pudding (HK$368).

Early bird discounts for puddings and hampers are available until Jan. 17, 2025, and pick-up from Jan. 18-27. For a more extravagant gift, the Prosperous Chinese New Year Hamper (HK$2,388) features a curated selection of delicacies, including abalone, walnut cookies, Duddell’s X.O. sauce, Ruinart Champagne and Fook Ming Tong's 2018 Fuding white tea discs (24 pcs).

From Jan. 20 to Feb. 12, indulge in festive dining experiences, including a Chinese New Year Set Menu (HK$1,588+10%), featuring dishes like Double-Boiled Chicken Soup with Fish Maw, Braised South African Abalone 4-Heads and Sweetened Red Bean Cream Dumplings.

For a traditional family feast, Duddell’s Poon Choi Menu is a must-try, available on Jan. 25-28, and Jan. 30-31. Available for 6 people at HK$3,888, it’s packed with hearty festive delicacies, from Braised Abalone to Soy Sauce Chicken.

Duddell’s' dim sum specials are as artistic as they are delicious. Highlights include the whimsical Shrimp Dumplings (HK$118 for 2 pcs), Porcini Mushroom Vegetarian Dumpling ((HK$78 for 3 pcs) and the Crispy Puff Pastry (HK$108 per pc). For lunch and dinner, don’t miss the Crispy Red Bean Paste Sesame Ball and Pan-Fried New Year Pudding.

To top it all off, celebrate the season with exclusive Chinese New Year cocktails available from Jan. 13 to Feb. 28, including the vibrant Golden Coil with Hennessey James and fresh pineapple juice, and the luxurious Opulence featuring Hennessy X.O.

For bookings and more information, visit Duddell’s on their website or on Instagram and Facebook.

Location: Level 3, 1 Duddell Street, Central

Bringing a fresh concept to Wan Chai's Queen's Road East, Landau's features two distinct dining spaces: the Dining Room, where modern European cuisine takes center stage, and the Bar & Grill, which offers refined Western food with a casual flair.

Helmed by Executive Chef Jack Carson, a New Orleans native with 15 years of experience in Hong Kong, Landau's menu pays homage to its namesake family's legacy while showcasing innovative European cuisine, blending tradition with bold new flavors.

The Dining Room is for those who are seeking for an elevated experience. Highlights include the Hamachi and Fruit (HK$168), a vibrant medley of melon, grapes with apple vinaigrette, Landau's Choucroute Garnie (HK$388), featuring a 10-hour marinated duck leg with crispy pork belly, white sausage and sauerkraut, and Seared Scallops (HK$238) with roasted corn with brown butter.

The Bar & Grill, on the other hand, is for those who are seeking for a more laid-back and casual meal. Their menu features comforting favorites including the Canadian Pork Chop (HK$248), Penne Jambalaya (HK$188) with shrimp, chicken, and andouille sausage in a spicy tomato sauce, and the Smash! Burger (HK$168), made with Angus beef and Landau's secret sauce.

Diners can also enjoy creative cocktails like the Peter Rabbit (HK$88) and the Yuenyeung Negroni (HK$108), along with an array of beers on tap.

For more details or to reserve a table, please visit Landau's website or Instagram.

Location: Landau's, 2/F Wu Chung House, 213 Queen’s Road East, Wan Chai, Hong Kong

Mott 32, the internationally acclaimed Chinese restaurant, unveils their Chinese New Year menu from Jan. 29 to Feb. 12, 2025, celebrating the rich culinary traditions of Chinese cuisine with a modern twist.

Curated by the esteemed Group Executive Chef Lee Man Sing alongside co-founders Xuan Mu and Malcolm Wood, this menu artfully uses vibrant auspicious ingredients that honor the richness of Chinese heritage, promising a satisfying and prosperous reunion dinner.

A standout dish for the season is the Lobster and Abalone Lo Hei Salad (HK$1,280), a colorful, symbolic dish representing prosperity. Featuring shredded radishes, crispy taro, and succulent lobster and abalone, this vibrant creation is perfect for Lunar New Year celebrations.

For a creative twist, the Stir-Fried Lobster with Rainbow Quinoa (HK$680) pairs the rich flavors of lobster with the healthful crunch of rainbow quinoa, blending visual beauty with nutritional appeal.

Seafood enthusiasts will also enjoy the Wok-Fried Tiger Prawns with Chinese Cabbage (HK$640), where fresh tiger prawns are sautéed to perfection, paired with crisp cabbage and a flavorful shrimp broth.

Alternatively, the Braised Yellow Croaker Fish with Shanghainese Rice Cake (HK$980) offers a hearty, comforting dish showcasing tender fish and chewy rice cakes.

For those craving meat, the BBQ Pork Rib, Pineapple Honey Sauce for HK$250 and the Roasted French Lamb Belly with Pepper for HK$450 are a must-try. With its crispy exterior and pepper-infused succulence, the lamb belly is a feast for the senses.

Experience the festive flavors of Lunar New Year at Mott 32 by reserving your table now here.

For more information, visit Mott 32 on their website, or follow them on Instagram and Facebook.

Location: Standard Chartered Bank Building, 4-4A Des Voeux Rd Central

Hong Kong Cuisine 1983, located in Happy Valley, is bringing the flavors of Hakka heritage to the forefront this Chinese New Year with a limited-time menu curated by Chef Silas Li, available from Jan. 3 to Feb. 12, 2025.

Drawing inspiration from his roots, Chef Li combines traditional techniques with fresh, high-quality ingredients to create a nostalgic culinary experience centered on family and togetherness.

The menu features seasonal and symbolic ingredients such as fermented red bean curd, dried oysters, and black bean sauce, all chosen for their rich umami profiles and cultural significance.

“The Hakka people have a long culinary tradition of preserving authentic flavors,” Chef Silas said. “This menu was designed to celebrate those time-honored practices while celebrating the essence of Chinese New Year.”

Highlights include their Braised Minced Pork and Dried Oyster Wrapped in Pork Caul Fat with Crispy Conpoy ($398/2pcs), a sophisticated twist on a childhood favorite, their Braised Seasonal Vegetables with Bamboo and Elm Fungus ($480), a light, nutritious option that embodies simplicity and health, and Braised Dried Golden Oysters with Black Moss and Pork Tongue ($680). For something with a kick, try their Deep-Fried Wagyu Beef Cheek with Sichuan Spicy Sauce ($480) — a bold, contemporary choice for spice lovers.

To sweeten the celebration, the contemporary Cantonese restaurant also offers handcrafted festive puddings in elegant gift boxes adorned with auspicious symbols.

Choose from a trio of puddings, including their Turnip Cake with Conpoy and Smoked Preserved Meats ($268; early bird $218): a smoky, savory take on a classic, or the Sweet Pudding with Okinawa Brown Sugar ($228; early bird $198) and last but not least, the Water Chestnut and Red Bean Cake ($218; early bird $188), a delightful mix of crunch and sweetness. Early bird prices for orders are available until Jan. 19, 2025.

Location: Hong Kong Cuisine 1983, 1/F, 2-4 Tsoi Tak Street, Happy Valley

For more information, visit Hong Kong Cuisine 1983 on their website, or follow them on Instagram and Facebook.

Elevate your weekends with a one-of-a-kind afternoon tea experience at Vista, overlooking stunning views of Hong Kong’s iconic skyline that meet the charm of Italian culinary artistry.

Introducing the Vista “Cheung Po Tsai” Afternoon Tea, an indulgent affair inspired by the legendary Chinese pirate. Savor mouthwatering Italian bites aboard a custom-built replica of the Acqua Restaurant Group's iconic Aqualuna junk boat, a delightful culinary adventure with panoramic views!

This afternoon tea set features a perfect blend of savory and sweet, pairing a curated selection of Italian canapés with exquisite bespoke desserts crafted by the renowned Paul Lafayet patisserie.

Try creative bites like the delicate Sea Urchin Montanarina, their thoughtfully crafted Lobster Maritozzo, and the sumptuous Snow Crab and Avocado Tart, alongside decadent sweets such as Seaweed and Sea Salt Chocolate Macarons and mini Crème Brûlées. Adding a twist to tradition, the Madagascar Bourbon Vanilla Scones and Hojicha Tea Scones are served with clotted cream and homemade orange jam.

Savor these delicacies with your choice of beverages, from a luxurious glass of Ruinart Blanc de Blanc champagne (HK$228) to a refreshing bottle of Saicho Sparkling Tea (HK$78).

Nestled on the 29th floor of One Peking in Tsim Sha Tsui, Vista promises an elevated culinary escape, complete with breathtaking harbor views and an elegant modern ambiance.

Available from 2 PM to 6 PM on weekends, this exquisite tea set is priced at HK$688 for two, the perfect treat for a leisurely afternoon of unwinding with a view.

To find out more, visit their website here or follow them on Instagram or Facebook.

Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

Award-winning mixologist and bar owner Beckaly Franks is a leading light in Hong Kong’s vibrant bar scene. Among her many accolades, she was voted the recipient of Altos Bartenders’ Bartender Award in Asia’s 50 Best Bars 2023. The Hawaiian-born, Portland-raised cocktail champion is equally recognized for her ability to transform the vibe of a bar as well as mix stellar drinks.

When The Beat Asia asked how she would like to be known, she replied with a grin: "Babe of Bars!”

Beckaly moved to Hong Kong in 2015 to open The Pontiac, a rock ‘n’ roll craft cocktail bar. She is also the driving force behind the hugely popular live music restaurant Quality Goods Club in the heart of Soho.

Beckaly and her wife and partner, fellow award-winning mixologist Ezra Star, form the pulsing heart of ARTIFACT Bar. Tucked away in Basehall 02 in Jardine House, ARTIFACT is an intimate speakeasy-style bar that has gained cult status for its subterranean, sci-fi-inspired vibes and its bold, ever-evolving menu. Since landing in Hong Kong, Beckaly and Ezra have been rapidly redefining the city’s bar scene.

The power couple are the masterminds behind Hungry Ghost, which includes venues like ARTIFACT, modern Japanese restaurant ARTIFACT Bar & Counter, and Call Me AL.

A year since it burst into the scene, ARTIFACT remains dedicated to inclusivity and championing diverse identities. The success of this project is largely due to their strong interconnected web of exceptional team members, including ARTIFACT Manager J Frank and Head Bartender Nishant Vargas.

The Beat Asia sat down with Beckaly to discuss her inspirations, the journey behind ARTIFACT, and what it means to shake things up as a queer woman in the industry.

How was the concept ARTIFACT created?

Ezra and I were fortunate enough to align with Hongkong Land and subsequently with the amazing interior architect Nelson Chow.

We were very inspired by brutalist and organic elements. For geeks like us, it was very easy to pick up earth and limestone, which translated into terroir, and then age. We're not a Whisky Bar or an aged Agave bar or Rum Bar, we focus on aged spirits because it is a representation of time and place, and of what's already happening inside the bottle with terroir. Terroir is the wind, water, and soil. All these things contribute to how a spirit ends up tasting.

Ezra and I are both abstract thinkers, so we were able to come up with a concept quite quickly. We decided to call it ARTIFACT because an artifact is evidence of the journey.

There's nothing within ARTIFACT that tethers you to time or space, which means you can get lost in the conversation and the drinks.

We play with a lot of juxtaposition, but at the core, we always come back to the DNA of ARTIFACT, which is the transfer of enthusiasm and to nurture our guests by way of a delicious cocktail.

How is ARTIFACT different from your previous ventures?

With an interior like this, it'd be very easy just to go for the standard, classic service and cocktails that can sometimes be considered quite pretentious. But what makes ARTIFACT explode is when you come in, you're meeting me, J, and Nish, and everybody has a part to play.

We're not trying to make everybody have the exact same experience. The service should always be of the same caliber, but we’re trying to create an opportunity for connection between us and the guests, but also between the guests and themselves.

What is your inspiration and evolution behind your new menu?

This new menu is our fifth menu. It focuses on one aged spirit at a time, making riffs off classic cocktails.

We didn’t want our guests to feel like they were going to the library and looking through a daunting catalog. We wanted to be more artistic and let our colors show.

That single spirit right now is the Pierre Ferrand 10 Generations Cognac, which is really cool because you get to play with different flavors and represent different things inside the spirit that aren't traditionally done, which mirrors the space in a way, in how it doesn't have any rules and regulations. It's a journey.

I think it’s safe to say we are all artists at ARTIFACT. J Frank, the bar manager, is a graphic designer. Nish, the head bartender, is the one who leads the conception of the drinks, and we fine-tune everything together. We really employ the whole team to take ownership of the menu.

What's your favorite cocktail of all time?

I love a Gibson. Our Gibson here slaps – it’s the best. I love a very terroir-driven Margarita, and I am a huge fan of a French 75, with absinthe.

What's a signature go-to cocktail recommendation from the new menu?

The signature cocktail is the Berry and Cheesecake. It is a variation of a bramble, which is a classic cocktail made with gin, lemon, and a berry compote.

Instead of using gin, we're using the beautiful Pierre Ferrand 10 Generations Cognac, which has a ton of fruit in it already, so that is going to go in and complement those berry aspects.

These are local berries from Hong Kong, and we do this beautiful cardamom and savory cheesecake foam on top.

You’ve put a lot of effort and work into creating inclusive spaces for women and the LGBTQIA+ community at The Pontiac – how has this mission continued at ARTIFACT?

I might be a tad not to everybody's taste, but people know they can trust me. I did a fair amount in the beginning in getting people to trust me to create a safe space. When Pontiac opened in 2015, it was primarily focused on employing women, and being an all-female bar, and by proxy of me being queer, it was also a representation of queerness as well.

Now we have established trust as people who represent women and the LGBTQIA+ community, we can continue. The Hungry Ghost venues are a continuation of that celebration. They are not limited to or defined by an agenda; they serve as spaces for people to be their authentic selves.

At ARTIFACT, everyone is encouraged to be exactly who they are. J is a young trans man, King is LGBT, my wife and I are a married same-sex couple, and in our other venues, there are lots of LGBT representation too.

You continue to be a great role model in the bar industry, do you see attitudes towards women and LGBT people in bartending or mixology shifting?

Absolutely. Obviously, in some places, it’s going backward, but the Hong Kong government is still advocating for same-sex relationships and equal housing for same-sex relationships, and it’s nice to see those things happening outside of this hospitality industry.

It’s also nice to see that the city you choose to live in supports who you are, because those things are part of our social progression. If you're not allowed to be who you are as a person and or with your partner, that makes your experience a lot more difficult.

I'm very supported as a queer person in Hong Kong, which enables me to create spaces for other people. I don't consider myself to be a mentor, but I am as solid as a rock, and if I am a mentor, that's great as well. But I don't think that what I do is always about what's happening inside the bottle! It's much more than that.

Stay connected with Beckaly on Instagram and Facebook. For more information, visit ARTIFACT on Instagram and Facebook.