Chef Vicky Lau Discusses MORA, TATE, and Sustainable Dining
Hong Kong/ Delish/ People

Yes Chef! Vicky Lau on Soy and Sustainable Dining at MORA and TATE

Vicky

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.

Award-winning chef Vicky Lau is a local culinary powerhouse, known for exquisite dishes that combine precision with creative flair, which are inspired by the city's dynamic East meets West culture.

Chef Vicky is flying the flag for fine dining in Hong Kong, bearing a fistful of Michelin stars. She is the Head Chef and owner of two MICHELIN-starred TATE Dining Room, as well as one MICHELIN-starred + MICHELIN Green-starred MORA. Her career has skyrocketed over the past decade, earning Asia’s Best Chef 2015 title by World’s 50 Best Restaurants, and securing the 53rd position in the Best Chef Awards in 2023.

In January 2022, Chef Vicky launched MORA, a modern French Chinese restaurant that pays bold tribute to the versatility of soy in a fine-dining layout.

She is also the proud owner of lifestyle and pastry boutique Date by TATE and Ān Soy, the latest soy addition to MORA redefining plant-based cuisine.

Chef Vicky has cemented her reputation in Hong Kong as a trailblazer in both taste and ethical, sustainable dining. Her unique “Characters of Soy menu at MORA is driven by an unwavering commitment to sustainability. The restaurant focuses on using fresh ingredients sourced from local farmers which guarantees both fresh produce and a lower carbon footprint.

The Beat Asia found out more from Chef Vicky about her culinary inspirations and her visions for the future of sustainable dining.

Can you share more about MORA’s “Characters of Soy” menu?

Bean Curd Tartlet
Courtesy of Mora

At MORA, we feature dishes that honor the history of soy in cuisine while emphasizing sustainability and quality.

The inspiration for the menu comes from our commitment to building strong relationships with local farmers. By sourcing ingredients locally, we empower our community and guarantee access to the freshest and most diverse produce available. This approach supports the local economy and significantly reduces the carbon footprint.

Through each dish in the "Characters of Soy" menu, we explore the versatility of soy, showcasing it as a delicious, nutritious, and elevated alternative to less sustainable ingredients and cooking methods.

Is there a particular dish on “Characters of Soy” that you feel especially connected to or proud of?

Chrysanthemum tofu
Courtesy of Mora

I am particularly fond of the Chrysanthemum Tofu. This requires intricate knife skills to shape the tofu into a beautiful flower which opens up when the supreme broth is poured over. Given the delicacy of the tofu, careful handling is essential during preparation.

Can you tell us about the inspiration and evolution of the "Ode To" menu at TATE Dining Room?

Ode to Fig
Courtesy of Tate Dining Room

The "Ode To" menu at TATE Dining Room is a heartfelt tribute to exceptional ingredients, an evolving exploration that deeply resonates with me. Each installment of the menu focuses on a single ingredient, allowing us to delve into its many facets and celebrate its journey from farm to table. This approach not only challenges my team and me to push our creative boundaries but also invites diners to develop a deeper appreciation for the humble ingredients and the skilled artisans behind them.

What is it about soy that you find so compelling, and how does it reflect your East-meets-West culinary vision?

Ode to
Courtesy of Tate Dining Room

Soy is a pillar ingredient in Asian cuisines and cultures and serves as a driving force for heritage, tradition, and mindfulness. Despite its fragility in cuisine, soy can endure time and temperature while also providing a subtle and fleeting flavor. Its potential when paired with other ingredients is surprisingly abundant.

Soy is also considered one of the most sustainable plant-based sources of protein, making it an ideal ingredient for environmentally-conscious cuisine. It can grow quickly and without the need for excessive amounts of water or pesticides.

We make our soy goods daily using our own custom-built soy milk pressing machine at our kitchen facility in Chai Wan. Soy's environmental benefits make it an ingredient that we are proud to feature in our cuisine.

At both TATE and MORA, food is an art form. What are the creative values you follow to make each dish not only taste exquisite but also resonate on a visual and emotional level?

Ode to pigeon
Courtesy of Tate Dining Room

I studied graphic communications at New York University, where a professor introduced me to a manifesto by Ken Garland, which encouraged designers to reconnect with their roots and create work that positively impacts humanity, regardless of our backgrounds or future paths.

Returning to my roots in Hong Kong has been a transformative experience. Immersing myself in the rich culture and traditions of my hometown allows me to craft dishes that tell a story, and which draw from the unique heritage that shapes my identity as a chef. This connection enables me to produce food that resonates visually and emotionally, inviting diners to experience a piece of my journey.

Sustainability is a key focus in your work. How do you bring eco-friendly practices into TATE and MORA’s menus and daily operations?

vicky
Courtesy of Vicky Lau

I believe that sustainability should now be a priority in the design and operations of restaurants. Our sustainable approach starts from ingredient sourcing in the kitchen and extends to everything we touch inside the restaurant itself – including our zero-waste e-menus and using eco-friendly cleaning products.

For ingredients at TATE and MORA, we make smart choices from sustainable farmers, as locally as possible, and minimize kitchen waste through our menu design and portion sizes. More importantly, we teach guests to be aware of these sustainable choices – everyone has the responsibility to embrace sustainability as a way of life and business.

At MORA, we are committed to using sustainable ingredients.

Are you noticing any shifts in how Hong Kong diners approach fine dining, regarding sustainability and ingredient sourcing?

Tate Dining Room
Courtesy of Tate Dining Room

In recent years, there has been a noticeable shift among Hong Kong diners towards a more sustainable approach to fine dining, mirroring trends seen globally. This movement is particularly evident in the growing acceptance and integration of vegetarianism into everyday dining. What was once viewed as a trend has now become a fundamental aspect of many diners' lifestyles.

Hong Kong's culinary landscape is uniquely positioned to embrace this shift, given the rich history of vegetarian cuisine in Chinese culture, especially within Buddhist traditions.

This sustained interest in vegetarianism and sustainability signals changing consumer preferences and a broader commitment to environmentally conscious dining.

You are a judge for the San Pellegrino Young Chef Awards, and mentor for Ardy Ferguson, winner of the San Pellegrino Young Chef Award (Asia). What is one thing you hope to impart to him as he prepares for the world finals in Milan this year?

S.Pellegrino Young Chef Academy Award Winner Ardy Ferguson and Chef Vicky Lau
Companion Communications

My approach to mentoring Ardy Ferguson focuses on honoring his Indonesian heritage, which is a vital part of his culinary identity. I believe that drawing inspiration from his roots will not only enrich his dishes but also allow him to share a unique narrative with the judges and audience.

One key lesson I hope to impart to Ardy is the importance of confidence in his culinary journey. I want him to embrace his passion fully and trust in his instincts as a chef. This confidence will help him navigate the challenges of the competition. I’m excited to see how he will make his mark in the world finals in Milan next year!

What do you see as the most important qualities for a young chef entering the fine dining world today? How do you help your mentees cultivate these qualities?

Vicky in kitchen
Courtesy of Vicky Lau

In today’s fine dining world, the most important qualities for a young chef are resilience, curiosity, and a strong work ethic. The industry is challenging for everyone, regardless of gender or age, and the pressure to achieve precision and consistency often leads to long hours and personal sacrifices.

To help my mentees cultivate these qualities, I emphasize the importance of a strong mindset and encourage them to stay connected to their passion and remember what motivates them each day. There is so much value to curiosity — never stop asking questions, seeking knowledge, and exploring new experiences. Traveling and discovering diverse culinary influences can provide invaluable inspiration and help them grow as chefs.

With the continuous evolution at TATE and MORA, what exciting projects or ideas are you looking forward to pursuing in the future?

Vicky
Courtesy of Vicky Lau

I plan to travel more to Mainland China to deepen my understanding of the terroir, and discover unique ingredients to keep our menus dynamic and innovative.

Currently, I am working on a new school program, The Snack Box Project, a project that was inspired by my daughter’s school. This program transforms snack boxes into vibrant treasure chests filled with foods that spark joy and educates families on making snack boxes more healthy, nutritious, and delicious.

We also want to inspire students to learn more about the local farmers' produce and what Hong Kong has to offer. We are just starting on this but have been overwhelmed by the support from our chef community in Hong Kong – check it out here.

This interview has been edited for length and clarity.

Reservations at MORA can be made on SevenRooms. For more information, visit their website, Facebook, and Instagram for their latest updates.

Reservations at TATE Dining Room can be made on SevenRooms. For more information, visit Tate on their website, Facebook, and Instagram for their latest updates.

Enjoyed this article? Check out our previous Yes, Chef! articles here.

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This Week's Event In Hong Kong

Hong Kong/ Delish/ People
Chef Daisuke Mori of Takumi Steps into New Role at Carlyle & Co.
Yes Chef Daisuke Mori 3

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.

Internationally trained chef and gourmand, Chef Daisuke Mori, has travelled the world and refined his palate as a result. After stints at Michelin-starred restaurants — including at Paris' La Taillevent and Tokyo’s Restaurant Signature — Chef Daisuke finds himself stepping into a new role: as Executive Chef of Carlyle & Co. 

Today, we speak to the celebrated chef about his epicurious philosophies and how he plans on tailoring new experiences for members at the Club. 

What has been the biggest challenge of your career so far and how have you overcome it?

Black tiger prawn tart with slow-cooked caramelised onion and bisque foam
Black Tiger Prawn Tart with slow-cooked caramelised onion and bisque foam from Carlyle & Co | Instagram/Chef Daisuke Mori

Chef Daisuke: I grew up watching my father work as a chef, so although I could’ve chosen to be anything, it felt fitting to follow in his footsteps and become a chef too. When I was 18, my father brought me to Tokyo, and I saw first-hand what I then considered to be the top-level of cuisine. After that, I knew that in order to succeed, I had to work at top restaurants in Tokyo. I ended up training Enoteca Pinchiorri in Ginza, which had 3 Michelin stars.

The next major challenge was pushing myself out of my comfort zone; I met a lot of older chefs who told me I should visit France, so I moved to Paris at the age of 25 and have never moved back to Japan.

What did you learn from your father about being a chef? When was the moment you realized that this was what you wanted to pursue?

Chef Daisuke: My father taught me the value of hard work. He opened his first restaurant and started his company all by himself; at its peak, he had five restaurants in one city, and I saw how hard he had to work. Back then, I would do just about anything in order to spend time with him; I peeled onions and helped him clean up.

My father taught me how to cook and how to live. I saw how tough it can be to be a chef, but I also learned that with hard work, you can achieve anything you set your mind to.

Can you tell us more about the meal at Chateau Restaurant Joël Robuchon that made you fall in love with French food? What did you eat and why do you think it impacted you the way it did?

Chef Daisuke: I had never tried ‘real’ French food in my life, so when I first went to Robuchon, I was taken aback. I had never tasted these flavors, textures or experienced fine dining quite like I had at Robuchon. The dish that I ate that really blew my mind was the Foie Gras Cocotte with Japanese Wagyu Beef; it just reshaped how I looked at cooking, food, flavor, and what’s possible.

Immediately, I updated my CV because I knew I had to work there. Happily, I ended up helping Robuchon relaunch in Japan.

What is your philosophy on food? What for you makes 'good food'?

A portrait of Daisuke Mori
Instagram/Chef Daisuke Mori

Chef Daisuke: Often, it’s not always about cooking. One must travel, live, have new experiences, and see beautiful things. The task then is bringing that inspiration into dishes.

What has all your international experience taught you about food?

Chef Daisuke: Having the opportunity to travel the world, experience life in different cities, and work across kitchens has taught me that cooking is so much more than food. What you serve is more than simply what’s on a plate. Good food is like a journey it’s the story you tell, the places you’ve seen, and the flavors you want to bring to new audiences. Great meals can be etched in your memory, and my own experiences will continue to inform how, what, and why I cook.

What are you looking forward to most about being the new executive chef of Carlyle & Co.?

Colorful dishes at Carlyle & Co
Colorful dishes at Carlyle & Co. | Instagram/Carlyle & Co

Chef Daisuke: I like that Carlyle & Co. is not your traditional Hong Kong private members club. They’ve got a diverse membership base, which provides the opportunity to cater to different palettes and backgrounds. I think what’s interesting about a private members club compared to a restaurant is that what governs a Club are the Club Rules, so when it comes to food at Carlyle & Co., there are no rules. As such, I’m looking forward to pushing the envelope with what’s possible, not just with the food, but with the team, the atmosphere, and the experience. Dining at Carlyle & Co. will be something you won’t be able to replicate, so having the opportunity to write a new chapter for what dining at the Club looks, feels, and tastes like is what I look forward to the most.

In your own words, what makes the Hong Kong F&B scene so unique/exciting?

Chef Daisuke: Hong Kong has one of the best food cultures in the world. There are a lot of people who live in Hong Kong who have the means to travel the world and eat at the best restaurants. They love to return to Hong Kong and talk about their experiences, so the Hong Kong palate is definitely very sophisticated, especially when it comes to ingredients and how to enjoy a meal.

In fact, I’d say it’s more difficult to succeed here compared to in Tokyo, because people in Hong Kong are very honest; if they don’t like your food, they won’t come back. Diners here are also spoilt for choice. However, as hard as it is to survive in Hong Kong, if you do, then you have the satisfaction of knowing you’ve succeeded.

What would you recommend first-time visitors to Hong Kong try?

Chef Daisuke and his family spend the day in Hong Kong
Instagram/Chef Daisuke Mori

Chef Daisuke: It may be cliché, but first-time visitors to Hong Kong must try dimsum. I like all Chinese food, but I still remember my first trip to Hong Kong when I was 14. We had this huge banquet dinner, and I still remember it was my first time having Peking duck, and absolutely everything we had that evening was delicious. 

As the next chapter of Carlyle & Co.’s dining experience evolves under Chef Mori, there will be a select number of tables reserved for non-member enquiries in honour of the loyal community of patrons the Chef has amassed in the years of helming his eponymous restaurant in Wanchai. Those interested in enjoying Chef Mori’s dishes once again can email [email protected] for bookings.

Visit Carlyle & Co.'s website and Instagram for more details.

Location: Carlyle & Co. Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon

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Hong Kong/ Delish/ Happenings
Snatch Up Klook's Best Hotel Buffet Deals in Hong Kong
EAST Photo by EAST

Buffets in Hong Kong are more than just a meal- they're a full-on culinary journey!

From fresh seafood to international comfort food, Hong Kong's buffet scene is brimming with flavors. Did you know that Klook not only has event and accommodation deals on their platform, but also the best dining deals, making your next epicurean adventure both enjoyable and affordable! Enjoy the city's irresistible all-you-can-eat offerings at an attractive price. 

Continue reading to find out which hotels' deals entice you the most! 

MoMo Café, Courtyard by Mariott

Buffet
Courtyard by Marriot

MoMo Café, Courtyard by Marriott’s flagship hotel restaurant, is an all-day dining restaurant in their Sai Ying Pun location. Enjoy up to 40% on their Lunch Buffet with hot food items, fresh chilled seafood selection, and six Mövenpick ice cream flavors. On weekends, receive two complimentary fresh oysters per person as an extra special treat. 

Don’t miss their flash buy-one-get-one Dinner Buffet featuring hot food items like New Zealand Beef Ribeye Steak, premium seafood such as snow crab legs, oysters, unlimited Stella and Hoegaarden draft beers, and 12 Mövenpick ice cream flavors. 

Check out MoMo Café’s deal below for more information!  

Café Lagoon, Hong Kong Gold Coast Hotel

Buffet
Hong Kong Gold Coast Hotel

For your weekend staycation trip, hit up Café Lagoon in Hong Kong Gold Coast Hotel for a buy-one-free-one Lunch and Dinner Buffet deal. 

Enjoy flavors from across Asia, including Japan, Korea, Taiwan, Thailand, India, and beyond, with dishes like Korean Spicy Chicken with Vermicelli Salad, Roasted Sai Kyo Miso Salmon, and Taiwanese Three Cup Chicken. There’s also the classic chilled seafood station and an assortment of desserts to choose from, including adorable panda-shaped cakes!

Visit Café Lagoon’s deal for more details. 

Red Chimneys, Prudential Hotel

Buffet
Prudential Hotel

Add Red Chimneys to your itinerary if you’re around Tsim Sha Tsui area to enjoy up to 50% off on Lunch and Dinner Buffets. Enjoy an assortment of seafood and delicacies such as seasonal oysters, assorted sashimi, pan seared duck foie gras (only on weekends and public holidays), grilled scallop, and the list goes on. Finish off the buffet with desserts including Häagen Dazs and Mövenpick ice cream, 3.6 Hokkaido Milk Pudding, and a live pancake counter! 

Visit Red Chimneys’ deal for more information!

The Food Gallery, The Langham

Buffet
The Langham

Enjoy a 5-star buffet service at The Food Gallery in The Langham. Get up to a 35% discount on their Lunch and Dinner Buffet, featuring food delicacies from all around the world including fresh chilled seafood- seasonal oysters and crab legs, exquisite sashimi and sushi- Hokkaido scallop and broiled Wagyu beef sushi, barbecue dishes- suckling pig and roasted New Zealand ribs, and a delightful set of desserts to end the buffet. 

Check out The Food Gallery’s deal for more details!

FEAST, EAST Hong Kong

Buffet
EAST Hong Kong

Visiting the east side of Hong Kong island and don’t know where to go? Check out FEAST in EAST Hotel in Tai Koo and enjoy up to 35% off on their Lunch and Dinner Semi-Buffet

With a choice of one main course, including Char-grilled Prime Rib Eye Steak (280g), Hand Dived Hokkaido Scallops, Tenderloin of Australian Wagyu Beef for lunch and Wagyu Steak & Eggs, Roasted Loin of Kinboshi Pork, Boston Lobster Spaghetti for dinner, diners can enjoy an unlimited selection of salads, fresh sushi and sashimi, gourmet cheeses, and desserts. 

Visit FEAST’s deal below for further information! 

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Hong Kong/ Delish/ Happenings
The Baker & The Bottleman Collaborates with Le Creuset for Mother’s Day!
Untitled design 11 Photo by The Baker & The Bottleman

Treat your mum to something sweet this Mother’s Day at The Baker & The Bottleman!

The Baker & The Bottleman, Lee Tung Avenue’s modern bakery by day and neighbourhood restaurant by night, presents a delightfully sweet collaboration with Le Creuset this Mother’s Day! 

Renowned for crafting high-quality, colorful cookware designed to last for generations, Le Creuset will be bringing more joy to mums and families this coming Mother’s Day with an interactive skillet cookie workshop and a Mother’s Day Gift Set

The Baker & The Bottleman x Le Creuset Mother’s Day Skillet Cookie Workshop

The Baker & The Bottleman Mother's Day Le Creuset’s Skillet Cookie Workshop
The Baker & The Bottleman

Immerse yourself in the art of cookie making this May 10 to 11, 2025, with Le Creuset’s Skillet Cookie Workshop, led by The Baker & The Bottleman’s Head Baker, Helene Ng. Guests will have the chance to create the bakery’s signature Triple Valrhona Giant Cookie using Le Creuset’s iconic Heart Skillet

You can also personalize your cookie with some of your favorite fillings, bake it to perfection, and enjoy it with a warm cup of coffee or tea. 

The workshop will be held from 3:30 to 5 PM and is priced at HKD$1880 for two guests. This delightful package is inclusive of a 16cm Le Creuset Heart Skillet, cookie baking workshop, the Triple Valrhona skillet cookie recipe, a choice of pastry, and coffee or tea per person

The Baker & The Bottleman x Le Creuset Mother’s Day Gift Set

The Baker & The Bottleman
The Baker & The Bottleman
The Baker & The Bottleman
The Baker & The Bottleman

If you’re searching for a cute and thoughtful gift for mum, then The Baker & The Bottleman has something just for you! Presenting the Mother’s Day Gift Set in partnership with Le Creuset: a limited-edition set with hand-crafted ginger shortbread biscuits, a Le Creuset Eternity Lace Mug, and a Baker & The Bottleman biscuit tin, all curated to show your love and appreciation to mum!

Available exclusively from May 9 to May 11, 2025, between 10 AM to 8 PM, this special gift set is priced at HKD$560 per box and includes one Le Creuset Eternity Lace Mug (available in three different colours,) one Baker & The Bottleman shortbread biscuit tin, and eight pieces of delicious ginger shortbread

Make this year’s Mother’s Day special and unforgettable with The Baker & The Bottleman’s heartwarming offerings that celebrate the cherished bond of family. 

Follow The Baker & The Bottleman on their Facebook and Instagram pages. Check out their website for more information!

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Hong Kong/ Delish/ Happenings
The 28th Great Chefs of Hong Kong Returns
28 great chefs 1 Photo by Heep Hong Society

Foodies, mark your calendars — The Great Chefs of Hong Kong, Heep Hong Society's acclaimed fundraising event, is back in town for its 28th edition after a five-year-long wait!

On May 12, 2025, the Grand Hyatt Hong Kong will play host to this one-night-only gastronomic celebration, which fuels vital programs for children with special educational needs and developmental challenges. All net proceeds from the evening go directly to Heep Hong Society.

From Michelin-starred masterpieces to bold global flavors, guests can expect to sample signature dishes from top chefs from nearly 50 of the city’s most celebrated hotels and restaurants, all for a good cause!

Top establishments and Michelin-starred restaurants such as Ming Court, Forum, Vea, and Octavium will be participating. Additionally, the event will see chefs from Gaylord Indian Restaurant, Alto, Quiero Más, TANGO, and The Mira Hong Kong, to name a few. 

Gaylord Indian
Courtesy of Heep Hong Society

Prepare your palate for exquisite highlights. Executive Chef Adam Wong of the legendary three-starred Forum Restaurant brings his signature culinary finesse, while Angelo Aglianó of the Ritz-Carlton’s Tosca di Angelo wows with a Crispy Tofu and Miso Emulsion — a modern Italian-Japanese fusion. 

From The Royal Garden, Chef Sze Chiu Kwan presents Bean Curd Soup with Shredded Fungus, a Huaiyang classic featuring delicate, melt-in-your-mouth slivers of fungus, meticulously hand-shredded using masterful knife techniques.

For a burst of Thai spice, Chef Wijannarongk Kunchit (Amoo) of O’Thai delivers his crowd-favorite Spicy Chicken in Basil Leaf with Steamed Rice

Tickets start at HK$980 for general access to the Grand Ballroom’s cocktail-style tasting, where guests can enjoy over 30 signature dishes from esteemed restaurants and hotels and get the chance to mingle with chefs. 

Want the ultimate experience? Opt for Great Chefs Plus or Great Chefs Star tables. Great Chefs Plus allows guests to enjoy over 40 of the premium cuisines and wine pairings, while Star Chef Plus (located in the exclusive Tiffin Lounge) lets guests enjoy dishes and wines personally prepared for them from nearly 50 restaurants. 

General Tickets are priced at HK$980, Great Chefs Plus Tickets (per 12 pax table) are priced at HK$22,560, Star Chef Plus Tickets (per 6 pax table) are priced at HK$15,480, and Star Chef Plus Table (per 12 pax table) are priced at HK$30,960.

For the full list of participating restaurants, visit Heep Hong Society’s website or check them out on Facebook.

Location: Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai

Opening Hours: From 6 PM to 9 PM (General and Great Chefs Plus Ticket) and 7 PM to 10 PM (Star Chefs Plus Ticket) 

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Hong Kong/ Delish/ Happenings
Hop Into These Easter Afternoon Tea Experiences in Hong Kong 2025
MO Photo by Mandarin Oriental Hong Kong

Easter isn't just about egg hunts and sweet treats — it's also the perfect excuse to indulge in a fun and cute afternoon tea! This April, hop into some of the city's most whimsical and Instagram-worthy, Easter-themed afternoon teas. Expect delicate desserts, flavorful savories, and plenty of chocolate! 

Whether you're looking to indulge with your partner or spend some quality family time with your kids, here's where to find some of the best Easter afternoon teas this April in Hong Kong! 

The Verandah, The Repulse Bay

Easter afternoon tea
The Verandah
Hong Kong Bunny Rescue
The Verandah

Celebrate your Easter afternoon tea surrounded by the panoramic views of the ocean at The Verandah in The Repulse Bay. The seasonal set highlights festive sweets such as the traditional Carrot Cake and Pistachio Scones with savory bites like Green Asparagus and Prawn Quiche Tart and Pacific Crab Salad. Only available from Apr. 18 to 21

Adding a meaningful touch to the experience, a portion of any Easter dining proceeds will be donated to Hong Kong Bunny Rescue, supporting their mission to care for and re-home abandoned rabbits. Adoption services are also available to those who are interested! 

To learn more, visit The Repulse Bay's website and follow their Instagram.

Lobby Lounge, Conrad Hong Kong

Easter afternoon tea
Conrad Hong Kong

Go nuts this Easter with Conrad Lobby Lounge's Pistachio-themed Afternoon Tea, featuring premium pistachios sourced from Italy and Iran. Pastry Chef Ason and his team have created a luxurious selection of pistachio-centric creations, such as Lobster Cannolo with Pistachio Crust, Pistachio Apricot Cube, and traditional scones paired with handmade pistachio clotted cream

As a special treat, each afternoon tea set comes with a complimentary box of Dubai pistachio chocolate (200g). Available only while stocks last.

The afternoon tea set is only available on weekends and public holidays. Get a 15% discount if you pre-buy the tea set online via their e-Shop! To learn more, visit their website and Instagram

Clipper Lounge and Café Causette, Mandarin Oriental Hong Kong

Easter afternoon tea
Mandarin Oriental Hong Kong

For an elegant Easter afternoon tea, Clipper Lounge and Café Causette at Mandarin Oriental are presenting their take on a three-tier seasonal Afternoon Tea. 

This festive set comes with their classic finger sandwiches and pastries, including their freshly baked plain and raisin scones with Mandarin Oriental's signature rose petal jam and clotted cream, along with seasonal bites such as Raspberry and Green Tea with a white chocolate bunny, Carrot Cake with carrot cream cheese, and Green Tea Sesame shortcake topped with a mini chocolate egg. 

Save up to 25% if you pre-pay your afternoon sets via their e-Shop. For more information, visit Mandarin Oriental Hong Kong's website and follow their Instagram.

181 at Fortnum & Mason

Easter afternoon tea
Fortnum & Mason

Debuting its first-ever Easter-themed Afternoon Tea Menu is 181 at Fortnum & Mason, only available from Apr. 18 to 21, 2025. The menu starts with a decadent Chocolate Egg, followed by an array of petite patisseries, including Dulce Caramel Mousse with a salted egg yolk center and Bergamot and Rhubard Mousse

For the little ones, Fortnum's fan-favorite Children's Afternoon Tea Menu is also making a seasonal comeback with a fluffy Carrot Cake topped with an Easter bunny and little treats like Strawberry Plate de Fruits and a Chocolate Ganache Brownie

For more information, visit 181 at Fortnum & Mason's website and follow their Instagram

Lobby Lounge, Island Shangri-La

Easter afternoon tea
Island Shangri-La

If you're looking for a luxurious Easter-themed afternoon tea, Lobby Lounge in Island Shangri-La is the one! The afternoon tea menu presents a line-up of sweet and savory bites including their classic Japanese Egg Sandwich with caviar, Waffle Croissant topped with smoked salmon and cream cheese, Pistachio Paris-Brest, and Chocolate Caramel Egg

Only available from Apr. 18 to 21, 2025 with two seatings daily! To learn more, visit Island Shangri-La's website and Instagram

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Hong Kong/ Delish/ Happenings
Coffee Mania Festival Brings the Buzz Back to Hong Kong
Untitled design 2025 04 09 T154536 777 Photo by Coffee Mania Festival

Calling all coffee lovers — something exciting is brewing in Hong Kong! The Coffee Mania Festival is back for its 11th edition, taking over Salisbury Garden at the Avenue of Stars from Apr. 12 to 13, 2025. And the best part? It’s totally free.

Hosted by Rias Coffee Roaster, this caffeine-fueled celebration will spotlight 50+ top-tier local and regional coffee brands, along with world-class baristas and champions from global coffee competitions. 

There will be an artisanal coffee market, interactive workshops, and a host of insightful talks. Coffee connoisseurs can experience live demos, hands-on workshops, exclusive tastings from the best in the industry, and a whole lot of coffee-scented fun. 

Big names in the game — like Simple Kaffa’s Berg Wu, VWI’s Chad Wang, and Prodigal Coffee’s Scott Rao — will be giving lectures, and serving up expertise and flavor in equal measure.

A coveted highlight of the festival is the exclusive "Bean to Cup Workshop," offering a rare opportunity to delve into the art of coffee making. 

Don’t miss live roasting sessions and the unveiling of Rubasse NIR’s brand-new HYPER PRO+ 1.2Kg roaster, as well as prestigious competitions judged by world-class talents.

Hario x Coffee
Courtesy of Coffee Mania Festival

Want the full experience? Grab the limited-edition Hario x Coffee Mania cup (HK$218) so you can enjoy tastings from vendors for free and have priority access to events — or bring your own cup and still score the perks!

Whether you're a casual sipper or a die-hard coffee geek, this festival is the perfect weekend brew.

For more information, visit Coffee Mania Festival on their Instagram.

Location: Salisbury Garden, Avenue of Stars, Tsim Sha Tsui 

Operating Hours: 10 AM to 8 PM

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Hong Kong/ Delish/ Happenings
Egg-citing Menus You Need to Check in Hong Kong This Easter 2025
Easter Dining Offers at The Repulse Bay Photo by The Repulse Bay/Website

Easter in Hong Kong brings more than just chocolate eggs and springtime vibes, as it’s also a delicious excuse to indulge! Across the city, restaurants are rolling out seasonal menus filled with festive flair, from lavish brunches and Easter roasts to themed desserts. 

Whether you're in the mood for a family-friendly feast or a stylish celebration with friends, these Easter dining options offer something for every palate!

Pirata Group Easter Celebrations

1 Pirata Group Easter Celebrations
Photo by Pirata Group

Spread the joy this Easter and join Pirata Group for a family-friendly celebration filled with delicious treats and exciting activities for your little ones across its Hong Kong restaurants. Here's how you can join the fun this Easter! 

On Sunday, April 20, The Sixteenth is hosting a "Forest Friends" Kids Brunch, where your little ones can meet adorable bunnies, hedgehogs, and other animals at Jurassic Garage's petting zoo. At the same time, parents can enjoy a hearty Easter brunch at two of The Sixteenth's venues: La Favorita (HK$398) or Honjokko (HK$498). That same day, whimsical Easter-themed desserts will also be available across different Pirata Group venues, like the Choco Ganache and Leche Asada. And even more exciting, don't forget to participate in the Group's Giant Easter Egg Hunt happening at most locations except their TMK venues, Pici, and The Pizza Project.

Throughout the month of April, Pane e Latte is also hosting Easter festivities with a delicious line of limited-edition pastries available, like the Giant Pain au Chocolat (HK$168) and Easter Egg Round Croissant (HK$68), paired with colorful seasonal drinks such as the Easter Latte (HK$55). So what are you waiting for? Don't miss out on these egg-citing treats and hoppy Easter!

Egg-cellent Easter Brunch at The Enclave

2 Egg-cellent Easter Brunch at The Enclave
Website/The Silveri Hong Kong-MGallery

Celebrate Easter with a refined twist at The Enclave’s Egg-cellent Easter Brunch, happening from Apr. 18 to 21 from 12 PM to 3 PM. Set in an elegant and cozy space, this brunch features complimentary seafood platters, a starters buffet, live cooking stations, and festive cocktails like the Cinnamon Espresso Martini

Choose one main from eight elevated options: Truffle Mushroom Tagliatelle, Grilled Spring Chicken & Duck Breast, or indulgent upgrades like Lobster Risotto (+HK$98) and Roasted Lamb Rack & Confit Shoulder (+HK$128). Priced at HK$398+ per person with HK$148 for free-flow wines or prosecco, this Easter feast also includes coffee or tea.

Easter Dining Offers at The Verandah (Repulse Bay)

3 Easter Dining Offers at The Verandah (Repulse Bay)
Website/The Repulse Bay

Celebrate Easter at The Verandah, The Repulse Bay from Apr. 18 to 21 with a series of festive dining experiences for all ages. On Apr. 18, 19, and 21, start your morning with an Easter-themed breakfast (8 AM to 10:30 AM) featuring egg specialties like Egg Benedict and Scrambled Egg with Smoked Salmon for HK$330 (adult) and HK$280 (child). Next, enjoy a Spring Easter Lunch (12:30 PM from 2:30 PM) with kid-friendly mains, such as Mini Burgers, Tomato Spaghetti, and Banana Split, and indulgent options for adults, such as Scallop Salad, Lamb Rack, and Roasted Half Lobster.

On Easter Sunday (Apr. 20), indulge in an extravagant brunch buffet (11 AM to 2:30 PM) with premium seafood, carving stations, and over a dozen desserts for HK$1,108 per adult and HK$668 per child. All experiences include family fun with Easter bunny meet-and-greets, face painting, and balloon twisting. Booking with prepayment is required.

Egg-citing Easter Sunday Brunch at La Petite Maison

4 Egg-citing Easter Sunday Brunch at La Petite Maison
Photo by La Petite Maison
4 Egg-citing Easter Sunday Brunch at La Petite Maison
Photo by La Petite Maison

Celebrate Easter Sunday in style at French Riviera-inspired La Petite Maison with a special edition of its La Vie En Rosé brunch on Apr. 20. This egg-citing experience features free-flow starters, elegant mains like Duck Confit with Orange and Endive, and new seasonal dishes, including Swiss Chard Omelette and Sea Bream Fillet with Confit Potato.

Save room for the showstopping L’oeuf De Pâques, a decadent Easter egg dessert layered with hazelnut praline, chocolate mousse, citrus jam, and Chantilly cream. Brunch is priced at HK$688 with mocktails or HK$998 with champagne. Add the citrusy Buongiorno cocktail (HK$128) for a refreshing finish. Reserve a spot now!

Easter Indulgent at The Cafe

5 Easter Indulgent at The Cafe
Facebook/Sheraton Hong Kong Hotel & Towers

Celebrate Easter with a delicious escape at The Café’s Easter Indulgent Buffet from Apr. 18 to 21. Enjoy festive highlights like Lamb Leg, Braised Beef Cheek with Chocolate Sauce, and exclusive dinner additions, including free-flowing chilled Boston lobster and Easter Lamb Rack. Sweeten the day with Walnut Coffee Cream Cake, Mango Coconut Pudding, and Carrot Cream Cheese Cake.

Every child dining in receives a complimentary Easter Egg keychain. Available during lunch and dinner buffets, this Easter celebration is perfect for the whole family. Book now via the Sheraton eShop for exclusive offers!

Easter Extravaganza Lunch Buffet

6 Easter Extravaganza Lunch Buffet
Website/W Hong Kong

Celebrate Easter at W Hong Kong's KITCHEN with a special Easter Extravaganza Lunch Buffet from Apr. 18 to 21, featuring an indulgent culinary journey filled with unlimited fresh oysters, succulent seafood, and premium meat dishes. The buffet also includes free-flowing sparkling wine, house wine, and juice.

From 12 PM to 2:30 PM, guests can also enjoy a face painting session and meet a special Easter bunny (Apr. 20 to 21) who will be handing out chocolate eggs. Pricing starts at HK$648 for adults (with free-flow drinks) and HK$388 for children (with free-flow selected juice). Reservations are required, and exclusive vouchers can be purchased online.

Easter Buffet Feast at Café Kool

7 Easter Buffet Feast at Café Kool
Website/Shangri-La Hong Kong

Enjoy a month-long Easter celebration at Café Kool in Kowloon Shangri-La with their Easter Buffet Feast, available from Apr. 7 to 30. This luxurious buffet offers a wide variety of festive dishes, including Boston lobster (dinner only), snow crab legs, hand-rolled sushi, and sashimi

The buffet also features live cooking stations, with highlights like Grilled Bistecca alla Fiorentina, M4 Wagyu beef, and Duck Foie Gras. For dessert, indulge in Easter-themed treats such as carrot cake and red velvet cake. Buffet hours are from 12 PM to 2:30 PM and 6 PM to 9:30 PM, with prices at HK$468 for adults and HK$234 for children.

Easter Celebrations at Black Sheep

8 Easter Celebrations at Black Sheep
Photo by Black Sheep

Black Sheep celebrates Easter with festive feasts and sweet treats across its iconic venues from Apr. 14 to 21. For dessert lovers, Butter adds sweetness to the season with its limited-time Box of Flowers (HK$220) and zesty Easter Daisy Cookie (HK$40 each or HK$100 for a box of 3), available at Staunton Street, Pacific Place, and online from Apr. 14 to 21.

On Apr. 17, Artemis & Apollo hosts its Easter Greek Wine Orgy (HK$688) for a celebration of culinary traditions with dishes like Lamb Kleftiko paired with free-flow wine and ouzo. From Apr. 18 to 21, Osteria Marzia brings Italian coastal charm to Easter with its Buona Pasqua Menu (HK$488), a spring-inspired lunch of fresh seafood, signature pasta, and Neapolitan Easter cake. 

At Magistracy Dining Room, a London-style Easter awaits on Apr. 20 to 21 with Chef Alyn’s indulgent roast featuring Rack of Lamb, Slow-cooked Rib of Beef, and unlimited English sparkling wine, all for HK$688 per guest

Each venue offers its own unique charm and flavor, so book your reservations now before it's too late!

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