Sophia Loren House Opens in Wan Chai: Neapolitan Dining & Entertainment

In celebration of Asia’s 50 Best Bars 2025 award ceremony, Zuma threw an exclusive “Friends of the House” bar takeover on July 14 — a buzzing, boozy gathering of top-tier mixologists from across the region and a one-night-only cocktail lineup. 

On the roster of talents was Shanghai’s Ryohei Yamagishi, Bar Manager at The Odd Couple; from Bangkok, Attapon De-Silva, Head Bartender of G.O.D. (No. 26 on Asia's 50 Best Bars 2025 list), and Santo Metodo, Bar Manager of Zuma Bangkok. 

Representing the home team, Zuma Hong Kong’s very own Bar Manager Andrei Makarevich, who kept the crowd buzzing with bold pours and inventive pairings.

We kicked things off with Andrei’s Spicy Hebi Highball, which tasted more like fruity sunshine than spicy fire. A clean and refreshing blend of Olmeca tequila, clarified Calpis soda, raspberry, orange liqueur, and mango, it came with a dried mango slice on the side, which Andrei advised we eat first to cleanse our palettes. 

Next up was Ryohei’s T n T, an aromatic mix of Kinobi gin with earl grey, hoji tea, plum, grapefruit, and tonic. It was floral yet crisp, with layers of complexity that snuck up on you. 

Santo Metodo from Zuma Bangkok presented the refreshing Ueno Blossom, a floral drink featuring Ki no Bi gin, Sakura vermouth, Sakura liqueur, clarified yuzu, and jasmine rice syrup. It was slightly sweet, with a rice-forward depth that grounded the blossom-y notes. 

His Shinjuku Neon was just as poetic: Beefeater 24 gin meets ratafia, shiso liqueur, yuzu, lemon, soda, and a milk wash — light, citrusy, and finished with that unmistakable hint of shiso.

A highlight on the lineup was Attapon De-Silva’s Saketini 2.0, served with a slice of watermelon crowned with uni and a sprinkle of toasted rice salt and black pepper. A fizzy mix of Absolut Elyx, sake, CO₂, and more, this cocktail was tart, and had a subtle balsamic vinegary flavor from the balsamic glaze. 

And because it wouldn’t be a night at Zuma without a feast, we were served delicious bites on the side. Freshly made hand rolls with tuna, avocado, wagyu fillings bursting with flavor were the perfect complement to the evening’s electric cocktail lineup. 

Plan your next visit to Zuma Hong Kong and read all about their new Shūmatsu Brunch! 

For more information, visit Zuma Hong Kong on their website, Instagram, and Facebook. 

Location: Zuma Hong Kong, Landmark Level 5 & 6 15 Queen's Road Central Hong Kong

If you’ve ever been curious about trying the King of Fruits — or proudly count yourself among the durian obsessed — The Mira Hong Kong’s “Taste of Malaysia” shaped up to be the most indulgent event of the season. 

The durian celebration took place from July 15 to 17 in The Mira Hotel's Penthouse Ballroom, a culinary adventure featuring unlimited premium durian and savory Malaysian delights. 

Due to overwhelming demand, durian lovers can now mark their calendars for newly added dates from July 30 to Aug. 1, 2025. 

Backed by Miramar Travel and the Malaysian Tourism Promotion Board, with the support of Malaysia’s Consul General in Hong Kong, Mr. Muzambli Markam, the event is a deep dive into the rich culture, flavor, and festivity of Malaysia, with a special focus on the "King of Fruit" as a symbol of Malaysian culture and heritage. 

This celebration served up a one-ton-a-night durian extravaganza, complete with hawker-style tables and live performances, leaving no palate unchallenged.

Guests could get their hands on exotic fruits, like the “Queen of Fruit” mangosteen, sweet rambutan, and cempedak, and taste their way through five rare, premium durians freshly cracked open before their eyes. 

A highlight of the lineup was the ultra-creamy Musang King D197, the complex Black Thorn D200, and the nostalgic, bitter-sweet XO D24. Making a grand appearance is the bold newcomer from Penang, the Tupai King D214, gunning for “most desirable durian” of the season, and the classic, nostalgic Gang Hai D1.

And because there’s no such thing as too much durian, guests enjoyed unlimited helpings of fresh Musang King and three seasonal durians, highly rated by connoisseurs.

This wasn’t simply a durian buffet, however — it was also an authentic gastronomic journey of Malaysia’s street food and iconic dishes, brought to life with six sizzling live cooking stations. 

From smoky Char Kway Teow and rich Bak Kut Teh, to golden Fried Oyster Omelette and flavorful Malay Chicken Rice, the air was thick with aroma and excitement, reminiscent of Penang's famous street food markets. 

At the hot buffet, must-try regional favorites like Nasi Lemak, tender Beef Rendang, and the tangy, daring Tempoyak Ikan Patin (catfish in fermented durian paste) showcased the true diversity of Malaysian cuisine.

On the list of savory specials, there was a live cooking station of Durian and Chicken Curry with Roti with Peanut and other creative offerings such as Durian Pizza, Durian and Pineapple Seafood Fried Rice, and a Baked Vol-au-Vent filled with coconut milk and D24, so indulgent it should come with a warning.

Over at the drinks corner, a Malaysian Pulled Tea Master whipped up frothy glasses of Teh Tarik, while Ipoh coffee, tropical juices, and more kept everyone cool and caffeinated.

Dessert was where Executive Pastry Chef Smita Grosse flexed her durian mastery. 

She transformed different durian varieties into six creative desserts, such as Durian Mille Feuille, using D101 Mas Johor, Choux Puffs filled with D198 Golden Phoenix, perfectly crisp Durian Egg Tarts using the classic D24 Sultan, as well as the crowd-favorite Durian Panna Cotta with D175 Red Prawn.

Between bites, we were treated to a flurry of Malaysian cultural performances: beginning with a high-energy lion dance by Tam Pui Yuen Lion Dance Association, a graceful traditional dance, and a mini concert by Penang’s very own Rax Teh — aka “Dolphin Tone Prince” — who brought serious star power to the stage with his TVB pipes and magnetic presence.

Interactive games like bowling with durians and a durian guessing game added a playful spirit to the event that had the ballroom buzzing with laughter. 

Tickets for Taste of Malaysia are priced at HK$838 for adults and HK$588 for children. They are already flying fast, so grab yours here. 

For more information, visit The Mira Hong Kong on their website, Instagram, and Facebook.

And for those unable to make this grand celebration, Yamm at The Mira is running a durian-themed Afternoon Tea Buffet every weekend through July and August, featuring a dozen innovative desserts crafted with premium Malaysian durians and crafted by Chef Smita Grosse.  

To make a reservation at Yamm, click here.

Taste of Malaysia Event Information:

Location: The Ballroom, 18/F, The Mira Hong Kong, Mira Place, 118 Nathan Road, Tsim Sha Tsui

Date & Time: July 30 to Aug. 1, 2025, 6:30 PM to 10 PM

Zuma Hong Kong has long held the crown for delicious weekend brunch and free-flow champagne — and now this indomitable dining gem has launched Shūmatsu Brunch, serving up unlimited sizzling Japanese delicacies in a buffet style. 

At the heart of Shūmatsu Brunch is the new Baikingu station, where guests are encouraged to grab plates at their own pace.

It’s a seamless journey that begins with cold starters served tableside: think Seared Beef Tataki with Truffle Ponzu, Seared Salmon with Lemon, Shiso and Soy, and a creamy Potato Salad elevated with Truffle Mayo and Soft-Boiled Egg.

Shortly after, a stunning sushi and sashimi platter arrives, with salmon, tuna, and hamachi sashimi, alongside delicate engawa and salmon nigiri, and a medley of maki rolls including spicy hamachi. Every bite delivered on freshness and had us ordering extra for the table. 

Guests can load up on izakaya-style hot dishes like Chicken Karaage, Pork Gyoza with a spicy yuzu truffle kick, or Japanese Takoyaki drizzled with nori and yuzu mayo.

The Baikingu station features a wide range of skewers and snacks front and center, like crispy Assorted Tempura, plump Tiger Prawn with Apple Chilli Miso, Sweet Corn with Shiso Butter, and Tsukune Chicken with Teriyaki Glaze.

Meat lovers will not be disappointed; the robata (Japanese charcoal) grill offers many dreamy, flavorful dishes. Indulge in Tsukune Chicken with Teriyaki Glaze skewers, Barley Miso Chicken, sticky-sweet Pork Ribs with Spring Onion, Australian Angus Sirloin, and Saba Fish grilled to perfection with Japanese herbs.

You can also fill up on Japanese Oden at the Baikingu station, which is brimming with daikon (Japanese radish), tofu, and other vegetables. Or you can opt for the Miso Clam Soup with mitsuba and yuzu to add a comforting touch to your meal.

If you want to splurge, add Roasted Lobster with Shiso Ponzu Butter (HK$220), or indulge in A4-grade Japanese Wagyu Miyazaki Sirloin (HK$590). 

The dessert, Zuma’s iconic Premium Dessert Platter, is a showstopper. Think juicy fresh fruits, melt-in-your-mouth macarons, rich chocolate lava cake, and scoops of dreamy ice cream, all in one bowl. It’s got something for every sweet tooth and is made to share, if you can resist keeping it all to yourself.  

If you're in the mood to indulge, Shūmatsu Brunch has you covered with four free-flow food and drink packages, all served over a leisurely 2.5 hours. Sip on “R” de Ruinart NV Champagne with the elegant Tanoshī package (HK$1,168/person), upgrade to Ruinart Blanc de Blancs NV with the Sachi package (HK$1,568/person), or go all out with Dom Pérignon in the ultra-luxurious Zeitaku package (HK$2,888/person).

Non-drinkers can enjoy the standard Umai brunch package, with unlimited soft drinks and juices for HK$788 or add on unlimited Saicho Hojicha sparkling tea for HK$168.

For more information, visit Zuma Hong Kong on their website, Instagram, and Facebook. 

Location: Landmark Level 5 & 6, 15 Queen's Road Central 

Date: Every Saturday and Sunday from June 14, 2025 onwards 

Opening Hours: 11 AM to 2:45 PM (2.5 hours seating) 

Restaurant Story

We can’t get enough Spanish food these days! What began as a casual craving turned into a full-blown Spanish affair at Aire, a vibrant Spanish eatery in the heart of Causeway Bay.

Aire is an upscale restaurant at Lee Garden One that blends bold regional flavors with warm Iberian hospitality.

Aire presents a vibrant tapestry of Spanish cuisine, from individual tapas to hearty plato dishes perfect for sharing—with a special focus on premium meats and seafood grilled over the Basque parrilla (the traditional Spanish charcoal grill).

Riding the wave of success from Pica Pica (2018) and BÀRBAR (2022), Epicurean Group has expanded its Spanish culinary footprint, adding Aire and PINTXOS by bàrbar in Wan Chai to their esteemed portfolio this year. They are currently the only restaurant group in Hong Kong to operate a family of four pedigree Spanish restaurants. 

Chef’s Story

Heading up the kitchen is Catalonia-native Executive Chef Pere Moreno Germès and Chef Edgard Sanuy Barahona, Head of Spanish Restaurants Division at Epicurean Group. 

Chef Pere Moreno and Chef Edgard are passionate about showcasing the full breadth of Spain’s gastronomic soul. While many Spanish eateries lean heavily on familiar tapas and cold cuts, the chefs encourage diners to savor the freshness of expertly prepared seafood and meats, all infused with the distinctive smokiness of traditional open-flame cooking from their homeland. 

What’s the Vibe and Venue Like

Located in the sleek Lee Garden One — one floor below Roganic — Aire brings laidback charm and contemporary sophistication to the heart of Causeway Bay.  

From the moment you step into Aire, its warm ambience and welcoming vibe feels like a breath of fresh air. Its modern décor, vibrant patterned tiles and playful pops of color make it feel casual yet refined, and on the wall hangs a large, illuminated lobster artwork, giving the room an unforgettable splash of personality.

But the real star is Aire's newly opened al fresco terrace, a sprawling urban oasis perfect for golden hour reverie. 

Easily one of the most spacious outdoor dining spaces in town, it's a spot where you won't notice the time slip by, as you enjoy the surrounding leafy greenery and twinkling lights of skyscrapers with a chilled glass of sangria in hand. 

Aire even features magic performances on select dates, making it the perfect spot for large-group gatherings or family meals. 

How Much Does it Cost?

We felt the pricing was very reasonable. Some of the snacks start at only HK$20 a piece, which is comparable to street food prices.

The starters using vegetables as a main ingredient come in at less than HK$100 and the meat tapas are mostly less than HK$200. We felt it was definitely worth it to splash out and pay more for the WOW factor of the squid ink paella and dishes cooked on Aire’s signature Basque parilla.

What We Tried

We started by sampling from the Para Picar Snack menu. The Iberian Ham croquettes (HK$23/pc) have a crispy exterior, casing the fluffy potato filling and laced with a sliver of freshly sliced ham. 

Aire also has an interesting range of vegetarian options. We opted for the Eggplant “escalibada" (HK$67), a cold dish of soft mashed eggplant, topped with crunchy browned almonds and a tangy romesco sauce. This dish was a pleasant surprise; it had no bitterness and a pleasantly refreshing mouthfeel.

The tapas were totally fabulous and we tried dishes we’ve not seen anywhere else in Hong Kong. 

Highlights included The Free Cage Broken Egg (HK$115) a rich blend of crispy Agria potato fries, runny yolk crowned with slices of Iberico ham and potato foam, and Deboned Suckling Pig with almonds and pumpkin (HK$210), which was perfectly crisp on the outside and had tender, melt-in-your-mouth meat.

The star of the lunch was the Basque Parilla, the woodfire grill which imbues meats and seafoods with a woodsmoke flavor distinctive of Northern Spanish cuisine. 

Meat lovers will beat a path to the Galician cow Dry Aged Sirloin (HK$270), served with juicy piquillo peppers in olive oil. This is a lean cut, served medium rare with a side dish of red peppers that brought the right level of acidity and a tinge of sweetness. 

Next up, the Seafood Black Rice with baby squid, ink & all-i-oli (priced HK$245) is a showstopper! 

There’s something undeniably dramatic about a wide, flat pan of pitch-black rice with baby squid hiding just below the surface. The squid ink adds depth of color and also gives it a rich and addictive umami flavor that's utterly crave-worthy. And then there’s the socarrat: that glorious, crispy layer of caramelized rice at the bottom, which brought an earthy smokiness that ties it all together.

For dessert we tried the Hot Chocolate Tart (HK$89). This heavenly parcel of rich sweetness is drizzled with Arbequina olive oil and finished with a kiss of sea salt; the pastry case oozed chocolate lava and was the perfect end to a wonderful meal. 

The crisp pastry shell gave way to a river of dark molten chocolate, complemented by the tanginess of the passion fruit sorbet, making it a sublime finale to a wonderful meal. 

What We Liked

We enjoyed the South China Sea Turbot (priced at HK$435), hot off the grill Basque Parilla and served with garlic oil. 

We loved the crispy skin and flavor-packed soft flesh of this flat fish. The fish was tender and easily fell off the bone. Pescatarians will have much to appreciate on this menu, with an irresistible selection of seafood dishes on the tapas menu, snack menu and from the Basque grill!

We are still dreaming about The Free Cage Broken Egg from the Meat Tapas selection; a tasty and sophisticated version of egg and chips. Runny eggs are served at the base of the dish and topped by hand-cut French Fries, which taste phenomenal when mixed together, creating a bowl of instant comfort food. 

The Deboned suckling pig from the Meat Tapas selection was a standout, and the neat slices of Suckling Pig are sure to satisfy the palate of many a Hong Kong customer. The skin was crispy (it’s pan fried separately for maximum crunch), and the rich, succulent meat was offset well by slices of pumpkin and a trickle of pumpkin jus. 

What We Didn’t Like

While Aire consistently delivered standout flavors and beautifully composed plates, we felt the Eggplant “escalibada” didn’t quite reach the same heights as the other dishes. Despite being very well-executed and visually appealing, it lacked the depth and smokiness we were hoping for — especially when compared to the rustic, layered flavors showcased elsewhere on the menu.

What You Should Order

Dinner at a Spanish restaurant would not be complete without sampling the seafood. Try Galician Octopus served over smoked potato (HK$150) or the Gambas Ajillo (HK$172); garlic prawns prepared in the traditional tapas style. This is great for sharing and wonderful with a piece of Spanish bread to mop up the garlicky juices. 

In addition to their signature hits—like the inky, umami-rich squid ink paella and the beautifully cooked Galician cow sirloin—Aire is rolling out a few special-edition plates for Lee Gardens’ Celebrate Every Bite campaign.

Top of the list? The Galician Beef Prime Rib “Txuleta" (HK$1,488), grilled to perfection and bursting with smoky depth, and the Lobster Rice Caldoso (HK$340), a soul-warming dish of tender lobster simmered in a briny, savory broth that clings to every grain of rice.

Another highlight is Chef Edgard's Carabineros “Formentera Style” with sunny side duck eggs and crispy agria potato chips, which is priced at HK$498. Vivid red Mediterranean prawns are served over crispy agria potato crisps and rich duck eggs—a combination that hits all the right textures. 

Cap off your experience with a delightful finale—the luscious White Chocolate & Yogurt Ganache (HK$78), crowned with zesty Passion Fruit Glace and a scoop of refreshing Ginger Ice Cream. But don’t wait—these exclusive treats are only available until July 13, 2025, so now’s the perfect time to indulge!

As part of Lee Gardens Celebrate Every Bite Campaign, Aire will be throwing surprise magic performances on select dates during the promotion, and guests who book three days in advance can receive a complimentary 2-meter-tall, personalized crystal balloon.

When you spend HK$1,500 or more at one of the six premier restaurants included in the promo, you’ll receive a HK$200 Lee Gardens One-Six e-Coupon. Spend HK$6,800 in a single dining transaction and get HK$400 Lee Garden One-Six e-Coupons and a Pret A Manger e-Coupon valued at HK$100!

To make reservations at Aire, visit this website. 

For more information, visit Aire on their website, Instagram and Facebook. To find out more about the restaurants included in Celebrate Every Bite, visit Lee Gardens on their website, Instagram and Facebook. 

Location: Aire, Shop No. 301B-302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay

Opening Hours: Mondays to Sundays from 11:30 AM to 2:30 PM; 6 PM to 10 PM

Enjoyed this article? Check out our previous Delish Eats reviews here. 

When a restaurant has long lines outside their door, then you know that their food is good. OBP, Central’s beloved Korean pocha (bar), has just unveiled their first-ever lunch menu with a sizzle.

This lunch menu is called the “ChiBap” — a crispy, dome-shaped rice bowl blending the soul of a Korean sotbap (pot rice), and the technique of the traditional Hong Kong claypot rice. 

Priced at HK$108, the ChiBap is served tableside with OBP’s usual flair: signature crispy rice crust flipped over rice and topped with options like spicy chicken, beef bulgogi, and barbecue white eel. The meal is served alongside traditional banchan like potato salad, kimchi, and seaweed soup — all made in-house by OBP’s Korean chef. 

The ChiBap was born out of nostalgia, and OBP Head Chef Do Yong-Soo wanted to create something that felt like home, “After spending many years in Hong Kong, I often find myself longing for my mother’s traditional dishes and with the influences I’ve gathered here, I wanted to create something that feels like home.” 

Creating the claypot rice crust dome was no easy feat, he added. “It took countless sleepless nights and months of planning. I wanted to ensure that we could deliver a quality rice crust without compromising speed as lunch should still be a thoughtful experience. I hope everyone who tries our ChiBap feels the joy and warmth that our team puts into every dish.” 

The name “ChiBap” mixes “Chi,” a nod to the Chinese claypot tradition and the signature sizzle, and “Bap,” meaning “rice” in Korean. The result is a comforting fusion of flavors and ingredients with the tradition of Hong Kong’s claypot rice. 

OBP also unveils a more accessible entrance via Old Bailey Street, perfect for those who don’t want to wait in line during the lunch rush. Whether a regular or a newcomer, OBP welcomes everyone to try out Hong Kong’s very first crispy rice dome, ChiBap!

Follow OBP on Instagram for more details and updates! 

Location: OBP, LG/F, 3-5, Old Bailey St., Central

Opening Hours: 12 PM to 3 PM (Lunch only, daily), 5:30 PM to 10 PM (Sunday to Thursday), 5:30 PM to 12 AM (Friday to Saturday)

Calling all Durian lovers! The Hotel ICON Malaysian Durian Festival 2025 is returning for its 7th edition, and it’s bigger and better than ever!

The Silverbox Ballroom at Hotel ICON is set to transform into a durian wonderland on July 12, 2025 with over 13 durian buffet events that present nearly 50 buffet selections featuring a variety of authentic Malaysian fare, HK-exclusive durian varieties, and unlimited servings of 100% Pure Durian Puree. Guests will be able to enjoy these delights across multiple live cooking stations and buffet counters, as well as get the chance to win exciting prizes!

Here are some of the festival highlights you won’t want to miss.

HK-Exclusive Durian Varieties and Open Durian Stations

This year’s Durian Festival features a durian-opening station, allowing guests to witness whole durians being opened on-site. You can enjoy the freshest pulps and a delectable fruit platter consisting of five different durian varieties including the D197 Musang King, the D200 Black Thorn, and the D88 durian. 

Additionally, the hotel secured exclusive rights in Hong Kong to offer the D-Putera and D-Diraja (Royal) Durians, which are sure to delight durian fans with their rich aroma and exceptional flavor. The hotel’s Executive Chef, Danny Ho, also known as the “Durian Prince,” had traveled to Malaysia to handpick a selection of the most popular and seasonal durian varieties. 

Enjoy Unlimited Durian Servings and All-You-Can-Eat Buffet

This year’s festival offers two exclusive delicacies: the D197 Durian Cheese Stuffed Crab Shell, packed with juicy crab meat, scallops, and shrimp, infused with the aromatic Musang King durian; and the double-boiled soup called XO Durian, Abalone and Chicken Soup with Tremella, which is made from a medley of ingredients including abalone, pigeon, chicken, Jinhua ham, snow fungus, and XO Durian flesh. 

Other durian-infused dishes you can try at the buffet include the Sabah Garoupa with Durian Toast, Deep-Fried Seafood and D197 Durian in Tofu Skin, Halibut in Spicy Chili Pandang Sauce, Vegetable Lasagna with Durian Sauce, and Golden Cereal Prawn with Durian. 

The live cooking stations will be led by Malaysian Chef Kelvin Lee and Hong Kong Chef Raymond Fung, who will whip up some exquisite delicacies such as the Penang Prawn Noodles, Bak Kut Teh, Melaka Hainan Chicken and Roasted Chicken Rice, and Roasted Beef OP Rib. 

The festival’s buffet also has a lot to offer in the dessert department like the Freshly Made French Crepe with Durian, Malaysian Durian Ice Cream, Durian Coffee Panna Cotta, Pandan Durian Roulade, Durian Pudding, and more!

Exciting Prizes Up for Grabs!

Each participating guest will have the opportunity to win attractive prizes which include round-trip tickets from Hong Kong to Malaysia sponsored by AirAsia (excluding taxes and surcharges), Hotel ICON accommodation vouchers, dining vouchers for the MICHELIN-recommended Cantonese restaurant Above & Beyond, buffet vouchers for The Market, afternoon tea vouchers for GREEN, whole fresh durians, and a variety of other exciting gifts. Each session offers a chance to win AirAsia flight tickets and get the chance to experience local durians firsthand in Kuala Lumpur or Sabah.

Reservations are required to be made in advance and paid in full before the actual day of attendance. The buffet is priced at HK$888 (Adult) and HK$558 (Child). Hotel ICON will be serving both brunch (11:45 AM to 3 PM) and dinner (6:30 PM to 10 PM) buffets on the following dates:

• Brunch: July 12
• Brunch and Dinner: July 27 and 27, Aug. 9, 10, 30, and 31

For reservations, book online or contact (852) 3400 1308 / [email protected].

Enjoy an Upgraded “Volcano Durian” Semi-Buffet Afternoon Tea

Apart from the buffet events, guests can enjoy an elevated version of the popular Indonesian "Volcano Durian Afternoon Tea" at The Market. Starting from July 8 to Sept. 7, guests will be able to enjoy a Seafood Hot Pot with Indonesian Volcano Durian that offers two unique soup bases: spicy durian broth and a coconut fish maw clear broth.

Accompanying this hotpot dish are four Volcano Durian varieties directly sourced from Indonesia: the Sidikalang Volcano Durian, Java Bawor King Volcano Durian, Sumatera Moonlight Volcano Durian, and Bali Sulawesi MT Volcano Durian. These durians are known for their silky texture and delicate sweetness and offer fuller flavors compared to their Malaysian counterparts.

As if that’s not exciting enough, you can also feast on ten durian-themed desserts which will be served with unlimited portions at the dessert bar. Some of the highlights include the Signature Durian Ice Cream, Durian Mochi, Durian Luwak Coffee Panna Cotta, Mini Durian Mochi, Portuguese Mochi Egg Tart, and Classic Durian Sticky Rice.

This special afternoon tea offering is available from 3 PM to 5 PM daily at The Market, located on the hotel’s second floor. Weekday prices are HK$418 (per person) and HK$698 (2 pax), while weekends and public holidays are priced at HK$468 (per person) and HK$798 (2 pax) and include a complimentary glass of French sparkling wine. 

You can reserve a table here. You may also contact (852) 3400 1308 or [email protected]. Check the full menu here.

This festival is organized by Hotel ICON with the support of the Consulate General of Malaysia, Hong Kong, the Association of Southeast Asian Nations (ASEAN), Malaysia Tourism Promotion Board (Hong Kong office), Malaysia External Trade Development Corporation (MATRADE), Malaysian Association of Hong Kong, and AirAsia. 

For updates, follow Hotel ICON on Facebook and Instagram.