This July, "Wing Lei Bar & Friends" is coming back for round two!
From July 24 to 29, 2026, the program takes over Wynn Palace for a six-day festival of guest shifts, late-night takeovers, and after-ceremony parties.
Wynn Resorts Macau is also the Official Host Partner of Asia's 50 Best Bars 2026 for the second consecutive year, serving as the principal stage for the region's premier bar awards on July 28, 2026. Alongside the award ceremony, official events including the Meet the Bartenders media roundtable, the Bartenders' Feast, and the Closing Party are sure to kick off the festivities and keep it going after the awarding.
At the center of the festival is Wing Lei Bar, Wynn Palace's flagship cocktail destination. This 2026, the "Wing Lei Bar & Friends" series draws more than 50 bartenders all over the world for a week of inspired mixology.
Organizers built the lineup around a theme of movement, echoing Wing Lei Bar's signature UNITY menu. Fittingly, the festival's opening night doubles as the debut of UNITY 2.0, the bar's second cocktail chapter: 12 drinks built from personal stories Director of Bars Mark Lloyd gathered during a year on the road. Guests can experience the showcase on July 24 (4 to 6 PM) and July 28 (5 to 6 PM).
On the evening of July 24, from 8 PM till late, Wing Lei Bar is setting the tone for guest shifts with "Asia Checks In, Let's Shake Up." Guest bars include ZLB23 (Bangalore), Avoca (Hong Kong), Bar Sathorn (Bangkok), and Stay Gold (Singapore).
The following day, on July 25, "The Road Less Traveled" converges in Wing Lei Bar, bringing together Nomad Lab (Ulaanbaatar), Barc (Kathmandu), which is Asia's 50 Best Bars 2025 Michter's Art of Hospitality Award winner, and Kiki Lounge (Douglas), which earned The Spirits Business Awards Bar of the Year 2024. Catch their drinks from 5 to 8 PM.
Right after their shift, the Brits are taking over with "The Best of British II," from 8 PM till late. Bargoers can expect displays of contemporary British bar culture from Below Stairs (Leeds), Bar Glue (Liverpool), and Passing Fancies (Birmingham).
Courtesy of The Foundry Asia
While a more relaxed Sunday event on July 26 is expected, Wing Lei continues to bring their A-game, putting together another takeover that cannot be missed with "Shake & Stir Hall of Fame." Influential industry figures are taking over: Quinary and The Opposites (Hong Kong bars) Co-Owner Antonio Lai is mixing alongside Founder of Danico (Paris) and Kota Pandan Liqueur Nico De Soto. This is only from 2 to 4 PM.
That evening, from 6 PM till late, Altos Bartenders' Bartender honorees are working behind the stick. Jay Khan (2020 awardee, founder of COA) and Andrew Ho (2025 awardee, co-founder of Hope & Sesame) are opening from 6 PM. While Keith Motsi (2022 awardee, head bartender of VIRTÙ) and Beckaly Franks (2023 awardee, co-founder of Call Me AL and ARTIFACT) take over from 8 pm onwards.
"Drink Thy Neighbors - a Hong Kong Takeover" kicks off the following week on July 27 with a takeover sponsored by Rémy Cointreau. Four bars from the neighboring island are mixing it up from 2 to 5 PM: Bourke's, Swim Club, Honky Tonks Tavern, and The Green Door.
That evening, from 5 to 7 PM, friends from Malaysia are taking over with "From KL with Love." Asia's 50 Best Bars 2025 No. 16, Three X Co, and No. 10, Penrose, are bringing their sophisticated cocktails to Wing Lei Bar.
The "Cocktail Man," Danil Nevsky from Barcelona, keeps the party going on July 27 from 10 PM till late. His shift on the eve of the ceremony is expected to raise the tempo for what is the region's biggest cocktail award.
Courtesy of The Foundry Asia
On July 28, Wing Lei Bar is bringing together female powerhouses with "Behind Her Bar" from 2 to 5 PM. The lineup is curated by Jen Queen and Nicole Slater of The Pontiac, along with Beckaly Franks of ARTIFACT and Call Me AL. Alongside the curators are guest bartenders, including Zana Möhlmann of Manhattan (Singapore), Evangeline Malley of Below Stairs (Leeds), Arlene Wong of The Green Door (Hong Kong), and Nic Ho of Dead Poets (Hong Kong).
After the ceremony, two after-parties are set to rock the place till late. Wing Lei Bar is hosting a "Secret Houseparty," with Mark Lloyd reuniting with former apprentices who are now bar owners in Shanghai: Bar OJ, Pawoo By, and Bar Times. Bar Mixato is also joining the late-night gathering.
Campari sponsors the second after-party at the Palace Reserve Club. In the lineup are veterans and recent inductees into the Asia's 50 Best Bars list: Cat Bite Club (Singapore), The Cocktail Club (Jakarta), Opium (Bangkok), Soka (Bangalore), and Carrots (Jakarta).
It's going to be a week unlike any other. "Wing Lei Bar & Friends" is not just returning this 2026, but it's upping the ante.
For more information and updates, visit Wing Lei Bar's website and follow them on Instagram.
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Butter, Hong Kong’s favorite American bake shop, is tapping into TikTok ’s latest dessert obsession with the launch of its limited-time Dot Cake.
Now available at HK$68 each across all stores and on foodpanda, the viral-inspired treat features layers of vanilla cake and vanilla buttercream, finished with a topping of colorful dot sprinkles to add both crunch and a playful touch.
Designed as a single-serve indulgence- which may have you ordering a second- Butter’s take on the trend perfectly channels the look and texture that made dot cakes a global social media hit.
Also known as Dotcups, dot cakes are compact, layered desserts served in cups or jars, typically finished with frosting and nonpareil sprinkles. The trend was popularized by New York bakery The Dotcakes, whose eye-catching creations quickly went viral for their satisfying textures and vibrant appearance on TikTok and Instagram.
Rolled out as part of the brand’s monthly specials, the Dot Cake is available while stocks last. For more details, visit Butter's website or follow them on Facebook and Instagram.
Butter, Shop 007, LG1, 88 Queensway, Pacific Place
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Ube is having a main character moment this summer, and Hong Kong’s dessert scene is leaning all the way in with their versions of this popular purple yam from the Philippines. From a limited-time froyo collab to a striking cake in Central, these newly announced ube creations are giving foodies plenty of reasons to chase that signature nutty, vanilla-like flavor and eye-catching color.
First up, Drool Froyo at Elgin Street in Central is bringing back its crowd-favorite collab with Barkada after selling out in its initial run. Available for two weekends only, on June 19-21 and 26-28, 2026, from 1 PM to 10 PM (or until sold out), the Ube Sticky Rice Froyo (HK$55) layers Barkada’s house-made ube coconut sauce with purple yam sticky rice, fresh mango, and Drool Froyo’s creamy Greek frozen yogurt. It features a dreamy mix of earthy, nutty, and tropical flavors, all in a light, low-fat and low-sugar base that’s perfect for hot summer days.
Courtesy of Barkada
As an added treat, guests who share a public Instagram story or feed post featuring the froyo and tag @Barkada.HK will receive a 10% off digital voucher (capped at HK$100 and valid until July 31, 2026) for their next visit to Barkada. Prefer to keep things private? Simply send Barkada a direct message with a photo of the froyo to enjoy the same reward.
For those in the mood for something celebratory, head to Vission Nine at Staunton Street for their vibrant Ube Coconut Cake. This tropical stunner features layers of ube buttermilk cake, rich ube halaya, and cream cheese filling, finished with light ube buttercream and coconut shreds. Available in 4-inch (HK$420), 6-inch (HK$800), and 9-inch (HK$1,400) sizes, it’s ideal for sharing with loved ones. It also comes with a free chocolate plaque option for those who want to add a custom message.
Photo by Website/Vission Nine
Still craving more ube? Head to Holy Gaw in Wan Chai for its cult-favorite Ube Ice Cream Sandwich with Pandan Pandesal and Ube Basque Cheesecake to turn your day into a full-on purple dessert crawl. Although not new on the menu, these two honorable mentions have earned their cult status for being must-try desserts that helped put the Filipino restaurant on the map.
With limited-time drops, tropical flavors, and that unmistakable purple glow, these ube treats are basically summer in a spoon (or slice) so don't miss out!
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A new beauty-inspired gelato has landed in Central as Snack Baby has teamed up with Sephora Hong Kong to debut their new Raspberry Hibiscus flavor, which is now available exclusively at their Hollywood Road store.
The limited-edition scoop builds on a raspberry sorbetto base that delivers a tangy sweetness to the taste buds, complemented by chewy hibiscus gummies to introduce a gentle floral note and a finishing drizzle of balsamic glaze to add a subtle savory sharpness to the dessert. Who could resist such a scrumptious flavor combination - with Snack Baby's gourmet recipes, will definitely give you a refreshing taste, summery glow, and sweet raspberry tint for those lips.
Drawing from Sephora Collection’s latest line of cheek and lip tints, the flavor channels the product's juicy, buildable hues into something you can actually eat.
Photo by Instagram/ Snack Baby
Known for their lactose-free and animal-free lineup and recognition in the MICHELIN Guide Hong Kong 2025, Snack Baby continues to push creative boundaries with inventive seasonal drops, from their recent Peanut Butter Banana Munch and Olive Oil FroYo Stracciatella to its Toasted Almond Latte and Spicy Melon Candy flavors.
The Raspberry Hibiscus flavor is available for a limited time only, offering gelato lovers a fresh, summery treat that blends beauty and dessert in one scoop. For more details, visit Snack Baby's website or follow them on Facebook or Instagram.
Location: Snack Baby, 93 Hollywood Rd, Central, Hong Kong
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Leela Hong Kong is hosting Chef Takamasa Osawa of Tokyo's MICHELIN Bib Gourmand restaurant, Biryani Osawa, for an exclusive two-night collaboration dinner on June 24 and 25, 2026.
Osawa is teaming up with Leela's Chef-Owner Manav Tuli for "Grains and Spice," a multi-course menu built around four of Osawa's signature biryanis alongside Tuli's own take on the dish.
Each night is capped at 50 guests, and tickets are priced at HK$1,188 plus a 10% service charge per person.
Leela Hong Kong
The evening opens with a Lamb Nihari Shorba, followed by a run of starters that includes Tuna Papdi Chaat, a melt-in-the-mouth Lamb Galouti Kebab served with sheermal, and a Masala Fish Cheek Ramen with idiyappam.
Then comes the main event. Osawa will present four of his signature biryanis: a Japanese Unagi and Sancho Biryani, a Wagyu Shoulder and Burdock Biryani, a Guangdong Duck Biryani, and a Lobster Biryani.
Chef Manav is expected to bring his own interpretation, but details are kept under wraps for now. To end the meal is a Cardamom and Bergamot Peel Phirnee dessert.
Biryani OsawaBiryani Osawa
Osawa trained extensively in Indian kitchens before opening Biryani Osawa in Tokyo's Kanda neighborhood in August 2021, building a menu around exactly one dish. His guiding philosophy, as he described it, is simple: "Biryani or Die." Biryani Osawa earned a MICHELIN Bib Gourmand distinction and a cult following for his dedication to biryani. He has since expanded with a second Tokyo restaurant, Biryani Master.
Tuli has built Leela's reputation on a similar approach, using India's regional cuisines for dishes that go beyond the standard curry house lineup. Since opening inside Lee Garden Three, the restaurant has collected a steady run of accolades, including a recommended status in the MICHELIN Guide Hong Kong & Macau for three years straight.
Location: Leela Hong Kong, Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay
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From standout experiences for the stylish Dad to refined set menus, to extravagant buffet spreads, there's no shortage of ways to celebrate Dad's special day with great food and memorable moments. Check them out and make your reservation fast!
Father's Day Dining at InterContinental Grand Stanford Hong Kong
Photo by InterContinental Grand Stanford Hong Kong
At The Mistral, their Father’s Day Harbour View Brunch features a lavish seafood bar filled with Boston lobster, crab legs, and prawns, alongside antipasti like Parma ham and artisan cheeses. Guests can also enjoy freshly made pasta and risotto, mains such as porchetta, grilled meats, and seafood platters, plus signature desserts including tiramisu, cannoli, and Häagen-Dazs ice cream. Priced from HK$1,088 per adult with free-flow Champagne and wine, HK$788 per adult, and HK$438 per child, the brunch will also give Dads who are dining in a complimentary chocolate cigar.
Over at Hoi King Heen, their Father’s Day Set Menu highlights Cantonese dishes like double-boiled fish maw soup, braised abalone dumplings, steamed cod fillet, smoked crispy chicken, and fried rice with roasted pork belly, finished with classic desserts. Curated by Executive Chinese Chef Yu Chiu Kwan, this set menu is priced at HK$788 per guest.
Father's Day Buffet at The Café, Sheraton Hong Kong Hotel & Towers
Photo by Website/ Sheraton Hong Kong Hotel & Towers
Enjoy an exclusive buffet at The Café, Sheraton Hong Kong Hotel & Towers, featuring its seasonal Japanese Seafood & Sea Urchin Summer Carnival, with special Father’s Day privileges from June 20-21, 2026. Curated by Executive Chef Paolo Federici and inspired by Japan's traditional summer festivals, the spread highlights premium Japanese sea urchin, sashimi, chilled seafood, and over 70 hot and cold international specialties.
The Lunch Buffet is served from 12 PM to 2:30 PM, priced at HK$608 per adult and HK$304 per child. On the other hand, the Dinner Buffet runs on June 20 from 6:30 PM to 10 PM and on June 21 from 5 PM to 7:30 PM and from 8 PM to 10:30 PM, priced from HK$868 per adult and HK$434 per child.
As a special treat, guests can enjoy up to 30% off when booking on or before June 17, 2026, via the hotel's e-shop.
Father's Day Buffet at The Café The Café, Sheraton Hong Kong Hotel & Towers Sat, June 20 12:00 PM
- 2:30 PM
Celebrate Father’s Day at The Café, Sheraton Hong Kong Hotel & Towers with a festive buffet and up to 20% off advance bookings on June 20-21, 2026.
Father's Day Buffet at Harbour Plaza North Point
Photo by Website/ Harbour Plaza North Point
Treat Dad to a feast at Greens Café, Harbour Plaza North Point with their exclusive Father’s Day Brunch and Dinner Buffet from June 20-21, 2026. Both buffets showcase an indulgent spread of international and Asian favorites, including snow crab legs, sashimi, Korean fried chicken, Japanese crab hot pot, and an array of desserts like green tea Basque burnt cheesecake and Mövenpick ice cream. There will also be live cooking stations that dish out ramen, tempura, takoyaki, and Korean BBQ.
The Brunch Buffet runs from 11:30 AM to 2:30 PM at HK$525.80 (or HK$478 when discounted), while the Dinner Buffet is served from 6:30 PM to 10 PM at HK$822.80 (or HK$748 when discounted) per adult.
Dads who will be dining in will also receive complimentary treats, like a portion of Lobster Bisque with Caviar and Puff Pastry, Parma Ham and Abalone Croissant Tart, and Wagyu Beef Hot Pot. On top of these, guests who book via the hotel's e-shop can enjoy deals like Buy 1 Get 1 Free and up to 45% off.
Father's Day Buffet at Harbour Plaza North Point Greens Café, Harbour Plaza North Point Sat, June 20 11:30 AM
- 10:00 PM
Celebrate Father’s Day with a lavish buffet at Greens Café, Harbour Plaza North Point, featuring Buy 1 Get 1 FREE offers and special gourmet treats on June 20-21, 2026.
'A Feast in Salute to Our King' Curated Feast at Smokehouse Bar & Grill
Photo by Website/ Cafe Deco Group
Gather the family for A Feast in Salute to Our King at Smokehouse Bar & Grill, a generous sharing menu for four priced at HK$1,588 that's crafted to treat Dad to bold, satisfying flavors.
The menu starts strong with starters like Tomato & Smoked Mozzarella Mousse Salad and Honey Lemon Wings, before moving on to hearty highlights such as Dry Aged Black Angus Ribeye with fries, grilled broccolini, and garlic butter, and Honey Ginger Cedar Plank Baked Salmon with roasted corn and avocado salsa. A comforting Skillet Mac and Cheese with smoked brisket ends adds a rich, smoky touch.
To finish, desserts like Smoked Toffee Banana with honeycomb and Red Velvet-Strawberry Eton Mess bring a sweet finale, perfectly paired with a bottle of selected wine for a well-rounded celebration.
'A Feast in Salute to Our King' Curated Feast Smokehouse Bar & Grill Sun, June 21 12:00 PM
- 11:00 PM
Celebrate Dad with “A Feast in Salute to Our King” at Smokehouse Bar & Grill for HK$1,588 for four, featuring meats, seafood, desserts, and wine.
Father's Day Celebrations at The Hari Hong Kong
Photo by Website/ The Hari Hong Kong
Mark the occasion with a stylish multi-venue Father's Day celebration at The Hari Hong Kong, as the hotel brings together Italian, Japanese, and indulgent afternoon treats from June 20-21, 2026. At Lucciola Restaurant & Bar, their Father’s Day Brunch (HK$628 per person) and Set Dinner (HK$568 per person) showcase hearty Italian classics that are perfect for a warm, family-style gathering.
Over at Zoku Restaurant & The Terrace, their Father’s Day Brunch and Set Dinner highlight contemporary Japanese flavors, with standout sashimi platters and seasonal specialties, starting from HK$628 per person and HK$688 per person.
For a more laid-back afternoon, head to The Lounge & The Terrace for a refined tea experience, complete with the Father’s Day special Chocolate Stout made of rich blend of dark chocolate, stout beer, and whipped cream.
The Hari Hong Kong Father's Day Celebrations The Hari Hong Kong Sat, June 20 11:00 AM
- 11:00 PM
Celebrate Father’s Day at The Hari Hong Kong from June 20-21, 2026, with Italian, Japanese, brunch, tea, and curated dining experiences.
Stylish Dad - A Refined Father’s Day Buffet at Park Hotel Hong Kong
Photo by Website/ Park Hotel Hong Kong
Celebrate Father’s Day in style with the Stylish Dad – A Refined Father’s Day Buffet at Park Café, Park Hotel Hong Kong. Available from June 20-21, 2026, this special buffet offer includes Roasted Jumbo Oysters, Diced Wagyu Beef in XO Paste, Baked Scallops with Triple Cheese, Crab Meat Pasta in Lobster Sauce, and more, alongside free-flow wine and beer.
The Lunch Buffet runs from 12 PM to 2:30 PM, priced at HK$348 per adult and HK$318 per child, followed by the Afternoon Tea Buffet from 3 PM to 5 PM at HK$318 per adult and HK$298 per child. For a more lavish treat, the Dinner Buffet is available from 6:30 PM to 9:30 PM, starting at HK$638 per adult on Saturday and HK$658 per adult on Sunday, with child prices at HK$458.
Fathers dining at dinner will receive a complimentary welcome drink and black sesame mousse cake, while all guests can enjoy greeting cards, themed photo backdrops, and instant family photos. Early bird bookings made on or before June 15, 2026, can also unlock up to 35% off. Reserve now via +852 2731 2168.
Location: Park Hotel Hong Kong, 61-65 Chatham Road South, Tsim Sha Tsui, Kowloon, Hong Kong
Stylish Dad - A Refined Father’s Day Buffet at Park Hotel Hong Kong Park Café, Park Hotel Hong Kong Sat, June 20 12:00 PM
- 9:30 PM
Celebrate from June 20-21, 2026, at Park Café, Park Hotel Hong Kong with refined Father’s Day buffets, exclusive treats, and early bird savings.
Father’s Day Brunch at The Enclave, The Silveri Hong Kong - MGallery
Photo by Website/ The Silveri Hong Kong - MGallery
Kick back and enjoy a laid-back feast with Dad at The Enclave, The Silveri Hong Kong - MGallery with its Father’s Day Brunch on June 21, 2026. Designed for sharing at HK$398 per person, the lavish spread features a premium seafood platter, a vibrant salad bar, and a dedicated Thai food station, alongside a made-to-order egg station serving specialties like mentaiko omelets.
Guests can also tuck into hearty mains such as Australian 36 South striploin with foie gras and grilled pork rack with port wine sauce, plus unlimited crispy fries in truffle, cheese, or original flavors.
Adding to the celebration, each Dad will receive a complimentary drink of their choice, while groups of six can enjoy a complimentary tomahawk steak with advance booking and a deposit.
Father’s Day Brunch at The Enclave The Enclave, The Silveri Hong Kong - MGallery Sun, June 21 12:00 PM
- 3:00 PM
Celebrate Father’s Day at The Enclave, The Silveri Hong Kong on June 21, 2026, with brunch, seafood, premium mains, and a tomahawk treat.
Father’s Day Exquisite Dining Offers at Kowloon Shangri-La, Hong Kong
Photo by Website/ Kowloon Shangri-La, Hong Kong
Celebrate Dad with a range of Father's Day dining experiences at Kowloon Shangri-La, from June 20-21, 2026. At the Michelin-starred Shang Palace, their Father’s Day Set Menu is served from 10:30 AM to 2:30 PM for lunch and 6 PM to 10 PM for dinner, showcasing refined Cantonese dishes crafted by Executive Chinese Chef Gordon Leung, including salt-roasted abalone with eggplant and braised 6-head abalone with goose web.
For something Italian, Angelini’s Father’s Day 5-Course Dinner & Semi-buffet Lunch, available from 12 PM to 2 PM and 6:30 PM to 9:30 PM, features dishes by Head Chef Sam Sin, such as grilled octopus with Calabrian spicy sauce, lobster soup with cognac, and grilled Wagyu striploin.
Over at Café Kool, buffet lovers can indulge on the restaurant's Father’s Day Buffet Delights, from 12 PM to 2 PM and 6:30 PM to 9 PM, with highlights like king crab risotto and a complimentary serving of Hokkaido sea cucumber and hairy gourd with chicken broth for dinner guests.
Lastly, at Nadaman, their Father’s Day Kaiseki Experience presents a seasonal Japanese feast from 12 PM to 2 PM and 6:30 PM to 9:30 PM, featuring delicate sashimi, artfully plated mains, and elegant desserts curated by Head Chef Watanabe. For bookings and inquiries, contact +852 5582 2397.
Kowloon Shangri-La Father’s Day Exquisite Dining Offers Kowloon Shangri-La, Hong Kong Thu, June 18 10:30 AM
- 9:30 PM
Celebrate Father’s Day at Kowloon Shangri-La, Hong Kong from June 5-21, 2026, with Michelin-starred menus and indulgent dining experiences.
Chachawan Father's Day Treat
Photo by Instagram/ Chachawan
Celebrate Father's Day at Chachawan with a feast of authentic Isaan cuisine, expertly flame-grilled over an open fire by Thai chefs. Known for its bold, smoky flavors and rustic northeastern Thai specialties, the restaurant offers a satisfying dining experience perfect for the occasion.
As a special Father's Day treat, every Dad who joins the celebration will enjoy a complimentary first round of Singha beer on the house. Gather the family now and raise a toast to Dad with great food, refreshing drinks, and memorable moments!
Location: Chachawan, 206 Hollywood Rd, Sheung Wan, Hong Kong
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After eight years, Hotal Colombo is wrapping up and closing its doors on Elgin Street at the end of June. To bid farewell, the everyday Sri Lankan restaurant is hosting a month-long celebration featuring a “Greatest Hits” menu and a series of special collaborations that highlight its most beloved dishes and culinary influences.
The farewell menu showcases Chef Gisela "Gizzy" Alesbrook’s signature karis, kothus, and other Sri Lankan classics that have defined the restaurant since 2018. The final weeks of the celebration will also see visiting chefs take over the kitchen for collaborative dinners, including Chef ArChan Chan of Peng Leng Jeng and Ho Lee Fook on June 17, presenting Sri Lankan-style Black Pepper Mud Crab and steamed Alaskan king crab, followed by a MICHELIN-starred collaboration with Chef Palash Mitra of New Punjab Club on June 24, offering a tribute to Sri Lankan spices priced at HK$448 per guest.
A special collaboration with Messina is also available this June, featuring the “Gettin’ Gizzy With It” kaffir lime leaf yoghurt gelato, served at Hotal Colombo and Messina Pottinger and Peak locations.
Courtesy of Black Sheep Restaurants
Opened as part of Black Sheep Restaurants’ early portfolio, Hotal Colombo has been known for its vibrant take on Sri Lankan cuisine and warm hospitality. While the restaurant will close, the group confirmed that Chef Gizzy and her team will continue with new roles within Black Sheep Restaurants.
Location: Hotal Colombo, 31 Elgin Street, SoHo, Hong Kong, Hong Kong
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Disruptive culinary studio détail. is returning to Hong Kong for their second edition in the city. This time under a new chapter: "Typhoon."
The experience is set on June 19 and 20, 2026, bringing their signature format of intimate, design-forward, long-table dinners to a strictly limited number of guests.
Tickets for "Typhoon" are priced at HK$1,450 per person, inclusive of a five-course menu and a curated five-glass pairing. Booking is handled exclusively through private message via their Instagram page.
With a footprint spanning Paris, Copenhagen, Brussels, and Hong Kong, détail. ensures you're in for more than just a delicious meal. In their Instagram post, détail. explains their approach, where each edition is curated as "a total environment, where gastronomy, design, sound, and human presence operate as one continuous composition."
détail.'s "Typhoon Edition" builds on the momentum of a debut that left the city's dining scene buzzing. The first Hong Kong edition unfolded at The Botanical, a visionary art gallery transformed by set designer Nathan Baudoin. Chef François Masson, fresh from a run of pop-ups in New York, helmed the kitchen with a five-course menu paired with natural wines from La Cabane.
For its new chapter, détail. is keeping their collaborators close to the chest. Interested guests can expect a gradual unveiling of the creative team as it has done in previous cities and editions.
For inquiries and more updates, follow détail. on Instagram and DM for reservations. Seats are extremely limited.
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Three of Hong Kong's most exciting names in F&B are converging for a single night of seriously delicious pizza. Golden Gip, Sonny's Pizza, and Censu are joining forces for a one-night-only pizza party on June 18, 2026, at Golden Gip's Wellington Street home in Central.
The collaborative menu is the star of the evening, featuring three specially crafted pies: Mapo Tofu Pizza, Ox Tongue Pizza, and Truffle Prosciutto Pizza.
Photo from Instagram/Golden Gip
Golden Gip, the elevated dai pai dong concept developed under the CENSU CREW umbrella, moved into its permanent home on Wellington St., following a successful four-month pop-up called PRELUDE in Sai Wan Ho. Head Chef Nigel Kim, who brings global kitchen experience from previous stints at Censu and beyond, leads the menu with a lineup of Asian flavors grounded with a Korean twist.
Behind Golden Gip is Censu, the contemporary Japanese restaurant conceived by Chef-Founder Shun Sato with influences drawn from across the globe. Censu's name is a bilingual play on "sensu," the Japanese word for "folding fan," while also nodding to the team's wider lifestyle "sense."
Rounding out the trio is Sonny's Pizza, which recently brought its Singaporean-born concept to Elgin Street. Unlike the original Singapore location, the Hong Kong outpost functions as a takeaway shop. Chef Son, the culinary mind behind Sonny's, honed his skills at renowned restaurants in New York and Japan.
Location: Golden Gip, 1/F, Hong Kong House, 17-19 Wellington St., Central
Date and Time: June 18, 6 PM till late
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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.
It's easy to mistake mentorship for teaching. They're two sides of the same coin: both imparting knowledge and wisdom, shaping the next generation in their own ways. But mentorship asks for something more personal: the investment to understand a mentee's ambitions, spot where they need guidance, and offer advice based on lessons learned the hard way.
Last March, MICHELIN unveiled a new award for chefs whose influence extends beyond the plate and guest experience: the Mentor Chef Award. In Hong Kong & Macau, that honor went to Chef Lau Ping Lui of Tin Lung Heen at Ritz-Carlton Hong Kong — a fitting recognition for a chef whose four-decade career has been defined not only by mastery, but by his willingness to share what he knows.
Courtesy of Ritz-Carlton Hong Kong
Chef Lau started from the very bottom of the kitchen's totem pole. And he has been very vocal about his humble beginnings, not shying away from his grueling start. At 14, he entered the kitchen at Lung Yu Chinese Restaurant in Jordan, where his earliest duties included cleaning bathrooms, making tea for chefs, and washing dishes. Far from glamorous, but formative for the young teenager who moved to Hong Kong from Guangzhou.
From there, he moved through some of Hong Kong's most storied Chinese kitchens. He became a cook at Jiang Nan Seafood Restaurant, and later joined Golden Hill Restaurant in Wan Chai, where he sharpened his knife skills and became more interested in pursuing a culinary career.
In 1981, when Maxim's Palace Chinese Restaurant opened in Causeway Bay, an 18-year-old Chef Lau joined the team as the seventh wok. Outside his shifts, he worked at nearby dai pai dongs, pushing himself through a punishing schedule. Recalling his routine then, Chef Lau shared with South China Morning Post that he slept only for "three hours each day, and my hair turned yellow."
Five years later, Chef Lau moved to Johannesburg, South Africa, where he cooked in a Chinese restaurant and taught himself English. He would go on to work in Beijing before eventually returning to Hong Kong. In 2011, he joined The Ritz-Carlton Hong Kong to lead Tin Lung Heen, where he would earn the stars and maintain those two MICHELIN stars with remarkable consistency for well over a decade.
Courtesy of Ritz-Carlton Hong Kong
Tenacious does not quite cover it. Chef Lau's story is one forged by fire, discipline, and wok hei. But what makes this latest MICHELIN honor especially meaningful is that his legacy is not confined to dishes leaving the pass. Over the years, he has helped hone young, up-and-coming chefs within Tin Lung Heen's 24-strong brigade.
"For me, the most important thing has always been sincerity. As long as you teach with dedication and work with heart, you will naturally see change and results," Chef Lau said.
In this Yes, Chef! Exclusive, The Beat Asia sits down with Chef Lau Ping Lui to talk about his mentorship philosophy, winning the MICHELIN Mentor Chef Award, and the key to mastering Cantonese cuisine.
Courtesy of Ritz-Carlton Hong Kong
Congratulations on winning the inaugural MICHELIN Mentor Chef Award! What was your initial reaction or thought when it was announced?
I was actually quite surprised at the time. This award is not just about me personally. More importantly, it represents a recognition of the heritage and legacy of Cantonese cuisine.
I have always believed that helping others grow is, in fact, an achievement in itself. Seeing young chefs improve is my greatest satisfaction.
When leading such a large team, what do you believe is the most important quality to instill in every chef?
What I value most is discipline and attitude, such as being punctual, honest, and reliable. Especially during morning preparation, if someone is late, it affects the entire workflow. Also, a mistake should never be repeated.
Common mistakes young chefs make include lateness, poor memory, and dishonesty. I verify their mistakes and help them understand the problem so that they avoid repeating them.
Tin Lung Heen has maintained its two MICHELIN stars for 14 consecutive years. How has the restaurant evolved while staying true to its identity? And which is harder: earning the first star or maintaining them since?
We continuously improve plating and overall presentation, and all of this is the result of the team's collective effort.
Maintaining two MICHELIN stars for fourteen consecutive years is far more challenging, as it requires long-term consistency and perseverance.
I devote almost all my time to work and rarely take holidays. I often say, "I'll travel after I retire." From morning to night, I stay fully committed to ensure consistency in direction.
Courtesy of Ritz-Carlton Hong Kong
With 40 years of experience, what is the key to keeping that passion for cooking alive?
I initially entered the industry for a living rather than passion. But over time, seeing the respect given to senior chefs motivated me. Today, my greatest satisfaction comes from seeing the smiles of satisfied guests.
At home, I am much more relaxed. But I cook, mainly Cantonese cuisine. I also make time to exercise, such as swimming. I believe good health is essential to doing good work.
How do you think the definition of "hard work" in the kitchen has changed from your generation to this generation?
There is not much difference. To succeed, you must be willing to sacrifice rest and entertainment, and have clear goals. Starting from the bottom and [learning the] fundamentals are absolutely essential for chefs. There are no shortcuts.
How has your culinary training style changed over the years?
I have always stayed true to my 初心 (original intention), while setting clear goals for myself and my team.
Courtesy of Ritz-Carlton Hong Kong
For young Cantonese chefs, what is non-negotiable for them to master the cuisine?
The most important things are to love your work, think critically, and be willing to sacrifice time to practice.
What is your advice to younger chefs who are trying to find their specialty or develop their own culinary identity?
Gain experience. Don't be calculative. Give more. And set long-term goals for yourself.
What does authenticity mean in Cantonese cuisine today?
I believe there is no absolute "authenticity," only "tradition." The key is flavor balance, achieving harmony.
When crafting a menu, I usually start with the ingredients, then incorporate memories, inspiration, and seasonal elements.
Courtesy of Ritz-Carlton Hong Kong
After everything you have achieved, what are you looking forward to?
Every day, I aim to improve myself. Master every day.
What do you hope the next generations of chefs will carry forward?
Diligence and having clear goals.
Courtesy of Ritz-Carlton Hong Kong
For more information, visit Tin Lung Heen's website. Follow Ritz-Carlton Hong Kong on Instagram for updates. Reserve a table at Tin Lung Heen online via their website.
This interview has been edited for length and clarity.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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