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The famed Italian Mixologist of Hong Kong’s F&B scene, Lorenzo Antinori, holds the title of Beverage Manager at the acclaimed Four-Seasons Hotel Hong Kong. Joining as a family member of Asia’s Four Seasons Hotels in 2017, Lorenzo manned the iconic Charles H. Bar in Seoul, Korea until 2019 before taking charge of Caprice Bar’s cocktail program in Four Seasons Hong Kong, reaching no. 10 in Asia’s 50 Best Bars in 2021.
In July 2021, he opened ARGO, a bar that pays homage to worldwide spirits-making, whilst also innovating on the game. ARGO debuted third place on Asia’s 50 Best in April 2022.
Listen as Lorenzo recounts the story of his entrance into F&B as a former law student turned alcohol aficionado when in Rome and London, as well as his love affair with Asian mixology that sparked while honing his art in Seoul and mastering it at ARGO Bar in Hong Kong.
The Delish Guestlist explores the stories of Hong Kong and Asia’s most captivating and game-changing hospitality legends, mixing our cocktails, cooking our food, and creating our dream experiences. Listen to what makes the region’s top mixologists, bartenders, chefs, operators, baristas, and sommeliers succeed!
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In a region where culinary excellence is often defined by innovation on the plate, Chef Peggy Chan has long championed a deeper measure of impact… one that begins with soil.
Chef, restaurateur, and sustainability advocate, Chef Peggy has helped reshape Asia’s food conversation, moving it beyond trends toward regeneration, reciprocity, and long-term systems change. In 2012, she founded Grassroots Pantry (GP) in Hong Kong to spotlight the benefits of whole food plant-based cuisine and raise awareness about inequities in the food system. Long before plant-based dining became mainstream, GP has been setting a new standard for conscious hospitality with its 2019 sustainability report recognized by the United Nations Sustainable Development Goals ESCAP as a best practice case study.
The following year, the chef launched Grassroots Initiatives Consultancy to guide foodservice professionals toward practices that support both human and planetary health. She’s also a two-time TEDx speaker, World Economic Forum Global Shapers Hong Kong alumna, a Hong Kong Environmental Excellence Awardee, and, most recently, the inaugural Champions of Change Awardee at Asia’s 50 Best Restaurants this 2026- making her one of the region’s leading voices in regenerative food systems.
In our latest Yes, Chef exclusive, Chef Peggy talked about how her early days in hospitality and personal journey through health led her to see food as a tool for healing and systems change. She also reflects on founding Zero Foodprint Asia, why soil restoration is central to climate action, and why the future of food depends not on individual heroes but on rebuilding the systems that sustain us all.
Courtesy of Peggy Chan
Hi Chef Peggy! Can you share how you first got started in the industry?
I entered the food world early, working as a barista at 16 at the first Starbucks to open in Hong Kong (2000). Culinary school followed soon after, encouraged by a guidance counsellor who believed structure might help channel my teenage rebelliousness.
I only truly fell in love with cooking after graduating. In my early twenties, while navigating depression, I came to food through health rather than ambition, exploring it alongside yoga, Ayurveda, and traditional medicine systems.
The kitchen became a place of agency and care, and what began as personal healing evolved into a lifelong calling.
How did your culinary journey eventually lead you to founding and leading Zero Foodprint Asia?
Restaurants gave me a front-row view of both the power and the extractive nature of our food systems.
As a chef and restaurateur, I began to see the limits of “doing better” at the plate alone. Zero Foodprint Asia grew out of a deeper question: how can the hospitality industry actively reciprocate with the systems it depends on?
It was a shift away from simply telling people what to eat, toward collective, structural action that supports how food is grown—moving beyond chemicals and monocultures, repairing what we have already damaged, and honoring the farmers and ecosystems that sustain us.
Grassroots Pantry was one of the first plant-centric dining destinations in Hong Kong. How did your early focus on plant-based cuisine inform your later sustainability activism?
Grassroots Pantry was my way of highlighting the creativity of plant-based food beyond mock meats. Working closely with plants made it clear that taste and nutrition begin in the soil. When ingredients are grown well, very little needs to be done in the kitchen. Improving soil health by removing chemicals and going beyond organic naturally makes food more nutritious. That understanding shaped my sustainability work: rather than asking chefs or diners to make harder, and often the more expensive choices, partnering with the industry to team up with farmers is one of the fastest ways to regenerate land at scale—improving ecosystem services, increasing supply, and making good, clean food more accessible and affordable for more people.
Running a restaurant showed me both the possibilities and the constraints of change at an individual level. It made clear that chefs can be educators, but systems need collective action. Grassroots Pantry gave me the confidence, and later a personal sense of responsibility, to think beyond my own kitchen.
Photo from Facebook/ Grassroots Pantry
Zero Foodprint Asia emphasizes soil health and regenerative agriculture. How did you come to see soil restoration as a central strategy in the fight against climate change?
Soil restoration was never separate from my other climate work around food literacy and plant-based nutrition. I’ve long understood that how we grow our food directly affects its health and nutritional value, which is why I have been a long-standing supporter of organic over conventional agriculture.
However, over the past decade, it became clear that organic certification alone is not enough. Farmers have shared that while organic practices support crop growth, reliance on “quick fix” systems has gradually depleted their soils of vital life, leaving crops increasingly vulnerable to pests and diseases.
One of our key suppliers, a former doctor turned vegetable farmer in Jiangxi, often spoke about why crops grown in Hong Kong lack nutritional depth due to poor soil health. Unfortunately, the organic certification does little to support farmers to actively rebuild soil health or restore biodiversity above and below ground. Crucially, organic certification has added cost burdens for farmers and pushed prices higher for consumers.
Regenerative farming goes further by restoring biodiversity, improving soil function, and enhancing nutrition, while creating a more resilient and accessible food system. But to make regeneration possible at scale, we have to move beyond the idea that consumer choice alone will make regenerative food widely available, because after more than 60 years, only less than 2% of global arable land is certified organic. It’s a clear signal that demand-led approaches by themselves are not enough to transform agricultural systems anytime soon.
Regenerative practices also have the ability to draw down carbon, making them one of the most powerful yet underutilized climate tools available. Techniques such as cover cropping, composting, and reduced tillage actively sequester CO₂ while rebuilding soil structure. Soils rich in organic matter retain water and nutrients more effectively, strengthening crops against climate shocks, which is something we’ve witnessed repeatedly across our Restore farms in Hong Kong. Food and agriculture do not have to be part of the climate problem; they can be a central part of the solution.
Can you share an example of a project or community where regenerative farming has made a measurable impact on both ecology and farmer livelihoods?
One clear example is our work with smallholder rice farmers through the Astungkara Way project in Bali. While yields typically dip during the early transition from conventional to organic practices, participating farmers using regenerative complex rice systems were able to recover to pre-transition levels within several planting cycles, with greater yield stability over time.
By eliminating synthetic inputs and integrating regenerative techniques, including ducks for natural pest control, farmers reduced input costs by nearly 40% and labor costs by around 12%. Combined with premium rice sales and diversified income from secondary crops, this translated into a more than 30% increase in net profit.
Ecologically, soil organic carbon increased from 2.05% to 2.58% after four cycles, a significant gain in a system where even maintaining soil carbon is difficult. The fields also showed improved water quality, lower heavy metal residues, and higher biodiversity, with insect diversity scores approaching healthy benchmark levels. Beyond the data, the most meaningful change has been the growth in farmer confidence and long-term autonomy.
Photo from Facebook/ Grassroots Pantry
What have been the biggest opportunities and challenges in getting industry partners on board, particularly on the 1% pledge model that invites restaurants to contribute a portion of sales?
The strength of the 1% pledge lies in its simplicity.
It meets businesses where they are; is easy to adopt, scalable, and operationally light. It doesn’t require immediate changes to sourcing practices, although those are always encouraged, and it comes at no cost to operators, as the 1% is added directly to the bill.
The main challenge is awareness. Regenerative farming can feel distant to urban businesses and diners, and its long-term benefits require foresight. Causes with immediate, visible outcomes are often easier to support. That said, once partners understand the collective nature of the model and see that it is credible and impact-driven, many choose to stay engaged over the long term.
How do you approach education and outreach both with chefs who have not yet embraced sustainability and with consumers who may be unaware of regenerative agriculture?
With chefs, I focus on practicality and peer leadership, showing how restaurants can effortlessly redirect a small portion of revenue toward better farming, something most in the industry already values. With consumers, the approach is storytelling and accessibility. Regenerative agriculture can feel abstract, but food is universal, so we start with what people already care about.
Photo from Facebook/ Grassroots Pantry
Your work spans restaurants, consultancy, NGO leadership, and public speaking. How do you find synergy among these roles, and what keeps you motivated across such varied platforms?
They’re really all different expressions of the same question: how do we build food systems that sustain life?
Consultancy keeps me grounded in real-world constraints, while NGO work gives me space to test ideas at a systems level. As for public speaking, it was never something I set out to do and I’m still very crowd-shy. But over time, I realized the restaurant gave me a platform to share ideas and create change, and that motivated me to work on communicating those ideas more clearly so they could reach a wider audience.
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Looking back at your journey from culinary school to launching Grassroots Pantry and beyond, what are the key decisions or turning points that defined your path?
Realizing early on that corporate life wasn’t for me pushed me toward a more hands-on exploration of sustainability through hospitality. Opening a plant-centric restaurant before it was mainstream challenged the status quo, and later, closing it was an equally important decision when I knew my work needed to evolve.
Choosing to build an organization rather than a personal brand was another defining shift. Each turning point required letting go of certainty and trusting the direction of the work.
Website/ The World's 50 Best
What does receiving the inaugural Champions of Change Award at Asia’s 50 Best Restaurants mean to you personally?
It’s deeply humbling. Not because it recognizes me, but because it acknowledges the farmers who care for the soil, the ecosystems, and the systems that sustain us, and because it shows that chefs can play a meaningful role in that conversation.
What message do you hope it sends to the hospitality industry?
That impact doesn’t have to sit outside excellence, and that responsibility and creativity can coexist. And that leadership today is as much about stewardship as it is about innovation.
How do you plan to use the award and its associated platform or grant to further the mission of Zero Foodprint Asia?
Visibility helps bring more partners to the table, especially in regions where regenerative agriculture is still under-resourced. The platform allows us to scale trust, not just funding.
What do you think distinguishes your approach and philosophy from others in the industry?
I’m less focused on disruption and more on repair. Less about personal recognition, more about building the collective infrastructure that makes food systems work. The world doesn’t need another hero in the kitchen. It needs systems that actually sustain people and the planet.
What structural shifts do you hope to see in food and hospitality over the next decade?
True cost accounting in food, stronger links between hospitality and agriculture, and policies that reward regeneration rather than extraction.
What’s next for you?
I’m deepening regional work in Southeast Asia, especially around farmer transition and industry education. Also, I’m continuing to build bridges, helping chefs, farmers, and communities work together so good intentions actually translate into impact.
To know more, follow Chef Peggy Chan on Instagram. You can also check out Zero Foodprint Asia’s initiatives on the website or Instagram page.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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In a city that never sleeps, romance is always found tucked away in its quietest corners, and the best conversations often happen in hidden places.
Behind unmarked doors, dimly lit staircases, and underneath the glow of amber lights, Hong Kong’s speakeasies offer space for unhurried moments, honest laughter, and the kind of atmosphere where connections and conversations grow naturally. No harsh noise, just good drinks and good company.
For first dates, quiet get-togethers, or nights when you want to be somewhere more thoughtful, perceptive, and soft, these intimate hideaways set the perfect tone. Think phones face-down, great drinks, and private moments.
From discreet entrances to thoughtfully crafted cocktails, these bars are made for creating meaningful experiences — whether it’s your first meeting or your hundredth.
Here is a list of Hong Kong’s most intimate speakeasies for dates that feel personal and quietly remarkable.
Tell Camellia
Courtesy of Tell Camellia
Tucked away in a secluded corner of H Code Complex in Central, Tell Camellia offers a dimly lit den where artisanal tea meets craft cocktails. Instead of renowned bottles, the back bar’s shelves are lined with tins filled with tea leaves, a quiet hint at what their signature cocktails, or “tea-tails” are made from.
The result is a calm, thoughtful space where conversations flow as easily as the drinks. Some of their best-sellers include Tall Pine, a tea-tail made of cold brew sencha tea, shiso, pine, tonic, elderflower, and gin; Not Negroni, made with a mix of roasted green tea and hojicha tea with Campari, vermouth, fig leaf, and gin; and Warm Cloud, a re-distilled matcha with warm foam, kaffir lime, banana, lemon, and bourbon.
The space was practically made to brew quiet connections — well-known enough for their drinks and hidden enough to get to know someone new.
Location: Tell Camellia, LG/F, H Code, 45 Pottinger Street, Hong Kong
DarkSide
Photo from Instagram/DarkSide
Sophisticated and glamorous, DarkSide is the ideal place for an intimate rendezvous. Located inside the Rosewood Hong Kong, the bar celebrates the “dark side” of Kowloon and pays homage to its grit and glamour through vintage spirits, live jazz, and a moody, low-lit setting.
Banking on the classics, some of their standout tipples include the Coronation N1, the Sherry Cobbler, the Gibson, and their serious collection of whiskies.
It’s the kind of place where time slows, conversations deepen, and every drink feels like a companion through the ebb and flow of connections.
Location: DarkSide, Level 2, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
25:00
Photo from Instagram/25:00
There is something poetic about bringing a date to a bar inspired by time. 25:00 (Twenty-fifth hour) is a cocktail hideaway that sets the mood for discovery, where every curated drink feels like a small, shared moment.
Nestled on the 13th floor of the Luk Yu Building, the space offers a calm escape from the bustle of the city below — perfect for lingering conversations, slow sips, and nights where connection feels like the best way to keep time at bay.
Settle into the night with some of the bar’s iconic sips, such as First Sight, inspired by osmanthus cake; 10:22AM, a cocktail with a lingering touch of gardenia tea; and The Botanist, a mature mix of Cointreau, Lillet, Buddha’s Hand, and touches of floral and citrus flavors.
Location: 25:00, 13/F, 24-26 Stanley Street, Central, Hong Kong
The Poet
Photo from Instagram/The Poet
Classic and incredibly elusive, The Poet is a fitting spot for an intentional date — with expertly crafted cocktails. Hidden behind a gold door set against an eye-catching cerulean wall, the speakeasy’s vibe draws inspiration from movies from 80s films and how a first timer would think of a cocktail bar — think marble tables, gold finishes, and hidden corners.
Add a bit of romance into the date with some of the bar’s most poetic tipples, such as The Nostalgic Expat, a fizzy drink with notes of ginger and spice; The City Boy, a milky sip with hints of nuttiness and coffee; and The Optimist, a refreshing mix with a bittersweet and floral taste.
Location: The Poet, 13 Staunton Street, Central, Hong Kong
Red Room
Photo from Instagram/Red Room
Getting into the mood for love? Step into the world of Red Room, a hidden speakeasy in Tsim Sha Tsui that boasts the best scenery for a classy date. Tucked behind a wall of lockers at K11 Musea, settle on one of the plush velvet sofas that line the interior, and order one of their handcrafted cocktails to get into the mood.
If you’re into looking at the stars, step outside to the breezy balcony for a view of the city skyline. Ease into the night with the Red Room’s signature cocktails, including the Osmanthus Bomb, a refreshing drink with a mellow sweetness; Tea First, a whiskey-based tipple infused with Tangerine Pu’er tea; and the Hong Kong Island Iced Tea, the bar’s twist to the classic Long Island Iced Tea.
Location: Red Room, Shop 606, 6/F, 18 Salisbury Road, K11 Musea, Tsim Sha Tsui, Hong Kong
001
Photo from Instagram/001
To inject a bit of classiness into the date, take your beau to 001, Hong Kong’s first speakeasy. Inspired by the speakeasy culture of New York City, from rare bottles to skillfully crafted cocktails, every sip sets the tone — whether you’re easing into the night or ending it on a high note.
Feel at home at 001 with some of their beloved signatures in hand, such as the Earl Grey Marteani, a balance between tea and gin; What We Do in the Shadows, a dark and alluring concoction of Laphroaig Quarter Cask, Fino, Kombu Dashi, and Matcha; and Guadalupe, a refreshing mix of mezcal Paloma with the sweetness of guava Bellini.
Location: 001, Shop 10 & 13-101, Block 10 & 13, Superintendent’s House and C Hall, Tai Kwun, Hollywood Road, Central, Hong Kong
Argo
Photo from Instagram/Argo
A date over drinks feels even better when the setting is as avant-garde as Argo. Drawing inspiration from the mythological ship Argo, the bar redefines the drinking experience through its experimental spirits, extensive bottle collection, and visually stunning interiors and harbor-front views.
Take your date to a different level with thematic tipples and combinations such as the Miso Espresso Martini, a mix of sweet miso syrup and caramel with cherry espresso; Dr. J Negroni, a blend of Jamaican pineapple, European golden raisins, and Southeast Asian magnolia berries; and To The Valley Below, a twist on the typical Irish coffee made with a cognac base.
Location: Argo, G/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
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Madame Fù is stepping into storybook territory with the launch of "Enchanting Fairytale Forest Afternoon Tea," a seasonal tea experience inspired by woodland sprites and imagined forest paths. Served from Mar. 1-Apr. 30, 2026, the afternoon set translates mystical luminescent dewdrops, ivy, and floating wings into a lineup of sweet and savory bites designed for spring.
Madame FùMadame Fù
The tea features creations such as the stunning Fantasy Forest Mushroom, a cinnamon‑apple profiterole wrapped in green apple mousse. The dessert mirrors a tiny woodland mushroom and opens with crisp sweetness and warming spice. Another highlight, Misty Taro Coconut Delight, blends smooth taro with shredded chicken infused with coconut, offering soft, earthy flavors that unfold gently with each bite.
Guests can also sip the Enchanted Ginger Kiss, a zero‑proof blend of basil, mint, ginger apple, and mango juice. Bright ginger notes and fresh herbs bring a refreshing counterpoint to the richer treats in the set.
Madame Fù
The afternoon tea is available daily from 2:30-5:30 PM, with last call at 4:30 PM. Reservations can be made online or via +852 2114 2118.
Visit Madame Fù's Instagram and Facebook pages for more information.
Location: 3/F, Barrack, Tai Kwun, 10 Hollywood Rd, Central
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Dead Poets in Central is kicking off late‑Feb with Hong Kong’s first spiked boba tea menu, running Feb. 16 to May 16, 2026 with each drink priced at HK$50. The lineup uses 0% ABV CROSSIP as its base, with optional upgrades of Rum, Whisky, Gin, Vodka, or Tequila for anyone looking to turn their tea into trouble.
To mark the launch, Dead Poets will throw a high‑energy ‘Spiked Boba Tea Rave’ on Feb. 28 featuring DJ BB Lamb spinning Hip Hop, R&B, and chart favorites. Tickets go for HK$150, which includes one spiked or zero‑proof boba tea.
Dead Poets x CROSSIP
The menu pays homage to Hong Kong’s tea‑stand culture while staying true to Dead Poets’ offbeat liquid experimentation. The Dandy Hong Kong Smoked Milk Tea layers smoked black tea with evaporated milk, whole milk, hibiscus, and tapioca pearls. The Fresh Citrus Jasmine Highball Tea brings jasmine green tea, citrus, and honey together with a choice of tapioca or mango pearls. The Pure Grapefruit Hibiscus Tea blends hibiscus and grapefruit black tea, with milk or oat milk and tapioca pearls available. The Ice Lemon Citrus Boba riffs on classic HK‑style lemon tea or jasmine tea with fresh lemon, citrus, and mango pearls.
Dead PoetsDead Poets
The Feb. 28 rave runs 4-7 PM, turning the barbershop‑meets‑bar concept into a playful afternoon detour ahead of the city’s Arts Row programming for March.
Menu availability spans Feb. 16-May 16, with each drink at HK$50. Tickets for the rave are HK$150 and can be booked via Eventbrite. Dead Poets is located at 41-49 Aberdeen St., Central.
Dead Poets continues to operate as a creative studio by day and a conceptual drinks lab by night. Its ongoing “Liquid Gallery” series explores storytelling through cocktails, with the current chapter, ‘Dead Painters,’ distilling historical icons into liquid form.
Stay tuned for more updates by following Dead Poets on Instagram.
Location: 41-49 Aberdeen St, Central
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Calling the attention of gourmands from Hong Kong and Macau!
The 18th edition of the MICHELIN Guide Hong Kong & Macau is set to be unveiled on Mar. 19, 2026, at the Grand Lisboa Palace Resort Macau.
The exclusive one-night only ceremony will feature the official reveal of the MICHELIN Guide Selected Restaurants, Bib Gourmand list, MICHELIN Stars, and the MICHELIN Guide Special Awards, with a welcome reception, the much-awaited awards presentation, and a celebratory cocktail reception.
This year’s ceremony carries great importance, as it coincides with the 100th anniversary of the MICHELIN Star. Since the star rating system’s inception in 1926, MICHELIN has remained dedicated in its commitment to commending culinary mastery. Beyond the unveiling of this year’s selection, the ceremony will pay homage to a century-long legacy that continues to inspire restaurateurs, visionary chefs, and passionate gourmets around the world. And following beloved Chef Richard Ekkebus' landmark Three Star win last year, among many more celebrations, what more is in store this 2026!
Every establishment included in the selection has been independently assessed based on universally applied criteria: quality of ingredients used, mastery of cooking and culinary techniques, harmony of flavors, expression of the chef’s personality in the cuisine, and consistency over time and across the menu.
The location décor, service, and available facilities are not part of the criteria, but will be highlighted if it has piqued particular interest.
More details will be revealed in the future.
For more information, guides, and others, visit the MICHELIN Guide website, as well as their Facebook and Instagram pages. Download the MICHELIN Guide free app for iOS and Android.
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As Valentine’s Day meets Lunar New Year this February, Feather & Bone is celebrating the season with a lineup of gourmet dining experiences and festive offerings that blend love, flavor, and good fortune in one celebration.
Valentine’s Day: A Culinary Ode to Romance
From February 13 to 15, 2026, Feather & Bone invites guests to slow down, connect, and celebrate their special someone with an exclusive four-course meal priced at HKD$648 per person (with 10% service charge).
Designed for intimate dates or milestone moments, the dinner begins with a Freshly Shucked Seasonal Oyster and a Yellowfin Tuna Tartare, followed by a choice of Seared Salmon Fillet or Wagyu Sirloin. The meal ends on a sweet note with a Strawberry and Vanilla Pavlova.
Strawberry and Vanilla Pavlova (L) and the Cheesy Cupid Platter |Courtesy of Feather & Bone
Gifts from the Heart: The Cheesy Cupid
For those preferring to celebrate at home, Feather & Bone has prepared a “Cheesy Cupid Platter” this year, a heart-shaped gift featuring Comté, Beaufort, and Brie de Meaux, complemented by bagel toasts, trail mix, chorizo balls, and a vintage heart-shaped centerpiece.
Available in-store and online, the platter offers a refined alternative to traditional Valentine’s Day gifts.
Lunar New Year: Fortune on the Table
The Eight Fortunes Wagyu Lucky Bag | Courtesy of Feather & Bone
To welcome the Year of the Horse, Feather & Bone has also launched its Lunar New Year highlight, the “Eight Fortunes Wagyu Lucky Bag.” Priced at HKD$688 and valued up to HKD$1,140, the limited-edition bundle includes a curated selection of premium wagyu cuts, such as sirloin steaks, burger patties, hanger steaks, and bolar blades.
Available from February 2 to 28, 2026, the Eight Fortunes Wagyu Lucky Bag is designed for effortless festive hosting and family gatherings, with limited quantities available per day across all stores and online.
Festive Gifting Selections
Curated Gift Selections | Courtesy of Feather & Bone
Beyond the Lucky Bag, Feather & Bone is also offering an array of sophisticated gifting options to honor the tradition, including artisanal biscuits, wine bundles, curated hampers, tea collections, and premium tableware- all thoughtfully curated with bringing people together through food, elevated traditions, and thoughtful experiences in mind.
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Whether you’re craving something sweet, savory, or a bit luxurious, our curated guide rounds up the best CNY puddings to order this festive season. Check them out!
Chinese New Year Puddings by the Dim Sum Library
Courtesy of Aqua Restaurant Group
Dim Sum Library celebrates the season with two refined Chinese New Year Puddings, crafted to honor festive tradition.
The Traditional Turnip Cake (HK$228) is a savory classic packed with premium ingredients that symbolize growth and harmony, offering a rich, comforting flavor perfect for family gatherings. For a sweet alternative, the Ginger and Osmanthus Water Chestnut Pudding (HK$168) features a delicate floral aroma and a satisfyingly chewy texture. Each pudding serves four and should be stored refrigerated.
To order or arrange pickups, call +852 3643 0088. Collection is until Feb. 16, 2026. In‑person voucher purchases are also offered at the restaurant reception (while stocks last).
Location: Dim Sum Library, Shop 124, Level 1, Pacific Place, Admiralty, Hong Kong
Chinese New Year Puddings by the Dim Sum Library Dim Sum Library Mon, February 16 12:00 PM
onwards
Celebrate Chinese New Year with Dim Sum Library’s Traditional Turnip Cake and Ginger and Osmanthus Water Chestnut Pudding, from HK$168.
Turnip Cake Line by Chef May Chow (Little Bao)
Courtesy of The Foundry Asia
Chef May Chow brings back her acclaimed Turnip Cake Line for Chinese New Year 2026, reimagining the classic Cantonese Lo Bak Go with bold flavors, premium ingredients, and meticulous craftsmanship.
Handmade in Hong Kong in small batches, the collection features four signature cakes available in 450g and 900g sizes: the Classic Turnip Cake (HK$128/HK$288), the crimson‑hued Beetroot Turnip Cake (HK$128/HK$288), the velvety Purple Sweet Potato Taro Cake (HK$148/HK$298), and the indulgent Golden Salted Egg Yolk Pumpkin Cake (HK$148/HK$298).
Gift options include curated sets such as Aurora (HK$588), Solstice (HK$588), Mosaic (HK$628), and the limited May Chow Collection (HK$1,088) with extra festive treats.
Orders can be made online, with self-pickup at Little Bao (both locations), CitySuper IFC, and Times Square. Delivery is available, except for specific areas. For more details, contact +852 6733 9221 (WhatsApp).
Turnip Cake Line by Chef May Chow (Little Bao) Little Bao Mon, February 16 12:00 PM
onwards
Celebrate Chinese New Year with Chef May Chow’s Turnip Cake Line, featuring 4 signature flavors, from HK$128, available from Jan. 21, 2026.
Premium Chinese New Year Pudding by Hotel ICON
Photo from Website/Hotel ICON
Hotel ICON rings in the Year of the Horse with its homemade Premium Chinese New Year Pudding Collection. Handcrafted by MICHELIN‑Guide‑recommended restaurant Above & Beyond, the puddings are priced at HK$328 and come in an exquisite box.
The lineup features three refined puddings: the Turnip Pudding with Conpoy and Preserved Meat, made with premium golden dried scallops and flavorful local cured meats; the Taro Pudding with Nuodeng Ham and Dried Shrimp, highlighting naturally air‑dried authentic Nuodeng ham from Yunnan for deep umami; and the New Year Pudding with Brown Sugar and Hokkaido Tokachi Red Bean, offering a gently sweet, chewy texture perfect for gifting.
To order, visit Hotel ICON's e-shop, contact (852) 3400 1318, or email festive@hotel-icon.com. Pick‑ups start from Feb. 6 to 15, 2026, at Above & Beyond (Level 28) from 12 PM to 8 PM.
Location: Hotel ICON, 17 Science Museum Rd, Tsim Sha Tsui, Hong Kong
Premium Chinese New Year Pudding & Poon Choi Hotel ICON Sun, February 15 10:00 AM
onwards
Celebrate the Year of the Horse with Hotel ICON’s Premium Chinese New Year Pudding & Poon Choi, crafted by Above & Beyond.
Chinese New Year Pudding Collection by Cordis, Hong Kong
Photo from Website/Cordis, Hong Kong
Ming Court at Cordis, Hong Kong welcomes the Year of the Horse with an elegant lineup of Chinese New Year Delicacies, featuring a curated selection of handcrafted puddings.
It includes the Yunnan Bao Shan 200‑Year‑Old Ancient Arbor Black Tea Pudding with Brown Sugar (HK$368) made in small batches by the restaurant's Dim Sum Head Chef for a soft, aromatic finish; the luxurious Abalone, Conpoy, Air-Dried Preserved Meat & Turnip Pudding (HK$398) crafted with Fanling‑grown turnips and premium seafood; the classic Coconut Chinese New Year Pudding (HK$298), which is lightly sweet with a rich coconut fragrance; and the Premium Red Dates Pudding with Coconut (HK$368) layered with Xinjiang red date syrup and coconut milk for natural sweetness and nourishing benefits.
To order, visit Cordis Hong Kong's e-shop, email cdhkg.mingcourt@cordishotels.com, or contact +852 3552 3301 or +852 6656 2680 (WhatsApp). Collection period starts from Feb. 2 to 16, 2026, from 11 AM to 9 PM.
Chinese New Year Pudding Collection by Cordis Hong Kong Cordis Hong Kong Mon, February 16 10:00 AM
onwards
Celebrate Lunar New Year with Cordis Hong Kong’s Chinese New Year Pudding Collection, featuring four festive puddings with early bird savings.
Fortune in Motion – Chinese New Year Delights by Kowloon Shangri-La
Photo from Website/Kowloon Shangri-La
Kowloon Shangri-La welcomes the Year of the Horse with its Fortune in Motion – Chinese New Year Delights, showcasing an elevated range of festive puddings crafted by the hotel's award‑winning Shang Palace team.
The collection includes the Jin Jun Mei Chinese New Year Pudding Signature Gift Box (HK$438), infused with premium Jin Jun Mei black tea, peach gum, and coconut milk for a silky, aromatic finish. Also new this year is the Shang Palace Pudding Gift Box (HK$698), featuring a savory Sakura Shrimp Turnip Pudding and a refreshing Coconut and Water Chestnut Pudding.
For something unique, the Traditional Taiwanese Savoury & Sweet Rice Cake (HK$298) blends minced pork and fried onions into a sweet rice base, while the Red Bean Pudding with 30‑Year Tangerine Peel offers rich citrus depth with its extra-aged Mandarin peel.
To place an order, fill out the Order Form and email it to the hotel's festive counter at seasonalgoodies.ksl@shangri‑la.com or send it via fax at 3544 3783. Orders via Shangri-La Boutique are also available. For inquiries, call +852 2733 8836.
Kowloon Shangri-La Chinese New Year Delights Kowloon Shangri-La Sat, February 14 3:00 PM
onwards
Celebrate the Year of the Horse with Fortune in Motion at Kowloon Shangri-La, featuring luxurious CNY puddings and hampers.
Chinese New Year Pudding by Royal Park Hotel
Photo from Website/Royal Park Hotel
Royal Park Hotel celebrates the festive season with its Royal Delights (R+) Chinese New Year Pudding Collection, offering an extensive range of premium sets perfect for gifting and family gatherings.
The collection includes the Premium Chinese New Year Gift Box (HK$488 original; HK$429 early bird) with Turnip Pudding with Chinese Sausage and Conpoy, Palmier, Braised Abalone in Crab Paste, and Braised Fish Maw in Brown Sauce. The Double Blessings Pudding Set (HK$468 original; HK$412 early bird) pairs Turnip Pudding with Sugar Cane Pudding, plus Homemade X.O. Sauce.
For a refined option, the Superior Pudding Set (HK$398 original; HK$350 early bird) offers Turnip Pudding with Chinese Sausage and Conpoy, Palmier, and Homemade X.O. Sauce. Other festive gifting choices to consider are the Fish-shaped New Year Pudding Gift Box (HK$368 original; HK$324 early bird), the Mini Pudding Set (HK$358 original; HK$315 early bird), and the Vegetarian Pudding Set (HK$348 original; HK$306 early bird).
Puddings are available at promotional early bird prices until Feb. 13, 2026. To order, contact (852) 2601 2111 or email inquiry@royalpark.com.hk with the order form.
Location: Royal Park Hotel, 8 Pak Hok Ting Street, Shatin, Hong Kong
Homemade Chinese New Year Pudding Collection by Harbour Plaza 8 Degrees
Photo from Website/Harbour Plaza 8 Degrees
Harbour Plaza 8 Degrees ushers in the Year of the Horse with its Homemade Chinese New Year Pudding Collection, featuring four handcrafted festive classics made with premium ingredients.
The lineup includes the Turnip Cake with Shredded Conpoy and Preserved Meat (HK$228 original; HK$178 eShop), a best‑seller packed with savory depth, and the Taro Pudding with Dried Shrimp (HK$228 original; HK$178 eShop), a new addition highlighting rich umami.
For something indulgent, the Osmanthus Pudding with Bird’s Nest and Golden Leaf (HK$208 original; HK$168 eShop) offers a nourishing and aromatic treat, while the Coconut Pudding with Golden Leaf (HK$178 original; HK$148 eShop) delivers a lightly sweet, classic finish.
Promo runs until Feb. 22, 2026, with redemption until Feb. 23, 2026, at Café 8 Degrees. To order or inquire, call +852 2126 1960 or email fnb@hp8dcatering.com. Order via the hotel's eShop to enjoy up to 21% discount.
Location: Harbour Plaza 8 Degrees, 199 Kowloon City Road, Tokwawan, Kowloon, Hong Kong (MTR Sung Wong Toi Station, Exit D)
Harbour Plaza 8 Degrees Homemade Chinese New Year Pudding Harbour Plaza 8 Degrees Sat, February 21 3:00 PM
onwards
Celebrate the Year of the Horse with Harbour Plaza 8 Degrees Homemade Chinese New Year Pudding, available with festive discounts.
Chinese New Year Delights by Marco Polo Hongkong Hotel
Photo from Website/Marco Polo Hongkong Hotel
Marco Polo Hongkong Hotel presents its Chinese New Year Delights, featuring three traditional puddings crafted to bring sweetness and prosperity to the Year of the Horse.
The festive lineup includes the fragrant Classic Coconut Pudding (HK$268), made with glutinous rice, coconut milk, and brown sugar for a soft, sticky finish. Savory lovers can enjoy the Chinese Turnip Cake with Conpoy (HK$268), prepared with Chinese sausage, Jinhua ham, dried shrimp, and conpoy for authentic festive richness. Rounding out the trio is the Water Chestnut Cake (HK$268), filled with crunchy, top‑quality water chestnuts for refreshing texture and natural sweetness.
Call +852 2113 3912, email cafemarco@marcopolohotels.com, or visit the hotel's eshop to order. Collection is until Feb. 16, 2026, at Café Marco.
Marco Polo Hongkong Hotel Chinese New Year Delights Cafe Marco, Marco Polo Hongkong Hotel Sat, February 21 11:00 AM
- 8:00 PM
Celebrate Lunar New Year with Chinese New Year Delights at Marco Polo Hongkong Hotel, featuring festive puddings and poon choi from Jan. 1, 2026.
Chinese New Year Pudding Collection by Sheraton Hong Kong Hotel & Towers
Photo from Website/Sheraton Hong Kong Hotel & Towers
Sheraton Hong Kong Hotel & Towers presents its Chinese New Year Pudding Collection, featuring two handcrafted festive classics by Chinese Executive Chef Kan Wong of the MICHELIN Guide-recommended and Black Pearl One Diamond-awarded Celestial Court Chinese Restaurant.
The Chinese New Year Pudding (HK$288) blends pure cane sugar, fresh coconut cream, and glutinous rice for a delicately sweet, fragrant treat with a soft, chewy texture. For something savory, the Chinese New Year Turnip Pudding (HK$328) combines shredded white turnip with Japanese conpoy, preserved pork sausage, and dried shrimp, offering rich umami depth whether pan‑fried, steamed, or stir‑fried.
To order, visit Sheraton Hong Kong's e-shop, contact Lobby Lounge at (852) 2123 1151, or email IRD.HKGSI@sheratonhotels.com. Redemption period is from Feb. 12-16, 2026, from 12 PM to 7 PM.
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This Valentine’s season, The Murray, Hong Kong partners with Thai luxury wellness brand PAÑPURI to create a multisensory celebration where love and romance meet ritual, and dining becomes a form of self-care.
From Feb. 13 to 15, 2026, Murray Lane — one of the hotel’s signature venues — will be infused with PAÑPURI’s signature scent, Eternal Sunshine, setting the tone for an intimate, feel-good escape in the heart of Hong Kong.
At the heart of the collaboration is the PAÑPURI Celebration of Love at Murray Lane, happening on Feb. 13. Guests can enjoy four hours of free-flowing drinks, including the bespoke PAÑPURI-inspired cocktails and mocktails, paired with a thoughtfully curated sharing platter that invites easy conversations and slow evenings. Each guest will also be treated to a beautiful flower and a special gift from PAÑPURI — because everyone deserves to be pampered.
The PAÑPURI-inspired cocktails and mocktails | Courtesy of The Murray, Hong Kong
Signature PAÑPURI-themed drinks will also be available at Murray Lane from Feb. 13 to 15, 2026, starting at HK$100 each, offering guests a taste of the collaboration throughout the entire Valentine’s Day weekend.
Beyond the bar, the partnership with PAÑPURI extends into The Murray’s Valentine’s staycation experience. Guests staying for the nights of Feb. 13 and 14, 2026 can enjoy in-room PAÑPURI scents and receive exclusive gift sets when upgrading their experience to selected dining packages — bringing the brand’s luxury and wellness philosophy into every moment of the stay.
Blending fragrance, flavor, and thoughtful wellness, the PAÑPURI x The Murray collaboration reshapes the Valentine’s experience as more than just a dinner date. It’s a reminder that romance can be more than just passion — but an intentional and sensorial encounter.
For reservations and inquiries, visit The Murray, Hong Kong’s website, or make your reservations here. For more updates, follow their Facebook and Instagram.
Location: 22 Cotton Tree Drive, Central, Hong Kong
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Hong Kong-based boba tea brand Silk . continues to shape its creative identity following its collaboration with gelato brand Messina, offering a glimpse into the brand’s creative world. More than a limited-time moment last October 2025, the partnership set a tone for what’s to come: thoughtful concepts, playful flavors, and collaborations rooted in vision and experimentation.
Silk. is currently preparing to roll out a series of new partnerships and collaborations that continue to showcase its creative identity. Expect some fresh new ideas, fun pairings, and yummy collaborations that will surely delight both longtime fans and new audiences alike.
Silk. x Messina: A Fresh Take on Hong Kong Milk Tea
Photo from Instagram/Silk.
Silk. honors Hong Kong’s milk tea legacy with its own fresh twist — the Smooth King. Here, the brand combines a traditional, 50-year-old recipe with a “contemporary experience” that is fresh and stylish.
And in October 2025, Silk. teamed up with gelato brand Messina for a special gelato flavor inspired by its famous Smooth King. The result was a Hong Kong milk tea gelato, layered with yogurt cloud and honeycomb pieces.
With Silk. only saying that this was the beginning, fans can expect a push out new and fun collaborations in the coming months. Silk. has also collaborated with numerous other brands in the past, such as Laneige, Lululemon, ComplexCon, and Labubu.
For information and updates, follow Silk. on Facebook and Instagram.
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Macau adds another heavyweight to its dining map as MGM Cotai welcomes Sushiyoshi this month. The Osaka-born restaurant, celebrated for its two Michelin stars, brings Chef Hiroki Nakanoue’s inventive take on omakase to the city, blending classic Edomae technique with forward-leaning interpretation.
Chef Nakanoue says Macau’s cultural mix aligns with the restaurant’s mission of pushing boundaries. His menus shift with the seasons and lean heavily on seafood sourced directly from Japanese prefectures, enhanced with refined European and local ingredients for layered flavor progression.
The new space sits within MGM Cotai’s Emerald Lobby and draws from Sukiya-zukuri and Kare-sansui influences. A single-piece Hinoki sushi bar anchors the room, while contemporary works by Hsiao Chin and Macau artist Eric Fok add a crisp creative thread. A private dining room for six is designed in Wa-Kon-Yo-Sai style.
For its first Macau season, Sushiyoshi presents dishes such as Fukuoka Mackerel with Tofu Toast, where Kyoto cotton tofu marinated in white miso balances the richness of the fish. The Deep-fried Shrimp-shaped Taro with Hokkaido Sea Urchin leans on playful texture, while the Aomori Oma Tuna Sashimi showcases the prized “King of Tuna.”
Additional signatures include Foie Gras Ice-Cream with Caviar and a rotation of seasonal nigiri built around ingredients like Chiba Alfonsino, Okayama Oyster, and Saga Gizzard Shad.
Sushiyoshi operates by reservation only. Lunch menus begin at MOP 580 / MOP 1,380, with the dinner omakase menus starting at MOP 980 / MOP 2,580 per person. To secure a seat at this two-star Osaka legend’s newest outpost, guests can book here.
For updates, follow Sushiyoshi on Instagram and MGM Dining here.
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