60-Minute Feasts: Sukiyaki Isekuma, Traditional Japanese Goes Contemporary

Indulge in a symphony of flavors and colors with Sonata in Pink Major Harbour View Afternoon Tea, where afternoon tea takes on a whole new level of art and luxury.

Available now until June 30, 2025, this enchanting experience takes place in the InterContinental Grand Stanford Hong Kong's Italian restaurant, The Mistral.

This afternoon tea is dressed in a show-stopping pink palette that celebrates the delicate harmony of Japanese sakura and sweet Korean strawberries. Try a selection of both savory and sweet bites, from the rich Salmone e Caviale (salmon and caviar) to the indulgent Fegato D'Oca (goose liver pâté). 

For those with a sweet tooth, the strawberry Yoghurt Panna Cotta and airy vanilla Il Profiterole are just a few of the delights waiting to wow you. 

As a bonus, each set comes with two complimentary glasses of Strawberry & Sakura Smoothies to refresh your palate. You can add HK$110 for a gorgeous glass of Pink Bellini Cocktail.

Better yet, this afternoon indulgence comes with a 20% discount on Mozart’s The Magic Flute, brought to life by Opera Hong Kong.

After savoring your sweet treats, head to the Grand Theatre at the Hong Kong Cultural Centre for a stunning performance of this iconic opera (running from May 15 to May 18, 2025).  

Available Monday to Friday, this afternoon tea is priced at HK$728, or HK$788 on weekends and public holidays for two persons. It’s the perfect way to treat yourself or a special someone!

Visit the InterContinental Grand Stanford on their website, Instagram, and Facebook. Check out The Mistral on their Instagram.  

Sonata in Pink Major Harbour View Afternoon Tea

Location: The Mistral, 1F, No. 70 Mody Road, Tsim Sha Tsui East, Kowloon

Afternoon Tea Hours: From 3:30 PM to 5:30 PM

A gourmet exploration is in order at the Sunset Grill at Sheraton Hong Kong Tung Chung Hotel. 

Curious gourmands are invited to an unforgettable evening at “The Best of Sheraton: Executive Chef’s Table,” taking place at the intimate counter of the open kitchen at Sunset Grill. A curated selection of six signature dishes crafted by the executive chefs will be prepared for guests to heartily enjoy. 

Guests will be treated to a culinary experience for the eyes and the palates, exhibiting the prowess of two renowned chefs, Executive Chef David Parkin, who leads Sunset Grill, Café Lantau, Four Points by Sheraton’s Tung Chung Kitchen, and The Harbour Lounge, and known for his ability to incorporate local produce into Western classics, along with Executive Chinese Chef Jacky Chung, Head of YUE and the hotel banquet with over 30 years of experience in the industry. 

Executive Chef’s Table is made for guests to enjoy a gourmet journey that features a carefully curated multi-course meal and up-close action with the executive chefs.

Chef Jacky will be presenting the Steamed Cod Fish with Crispy Soy Bean and Chilli and Steamed Sea Cucumber, Shrimp and Pork Dumplings with Abalone Sauce, two sophisticated dishes from YUE. 

Western cuisine, represented by Sauteed King Scallops with Heritage Carrots, Pistachio, and Local Micro Herbs and A5 Wagyu Sirloin with Black Truffle, Burrata, Roast Hazelnuts, and Garden Peas, comes from Sunset Grill. Another highlight is the rare Aloo Tikka Chaat with Sweet Yoghurt, Tamarind, Sev, and Mint Sauce. 

Chef David’s creativity shines with his marriage of seasonal produce and bold pairings, with the beloved Petit Basque Cheesecake with Vanilla Sauce ending the meal on a high note.

Guests can savor these exquisite dishes alongside three carefully selected wines (wine pairing HK$388 + 10%). The refreshing and crisp Veuve Clicquot Ponsardin champagne, the fruity La Chablisienne Chablis ‘La Pierrelée’ white wine with mineral notes and fruit acidity, and the aromatic Lapostolle Cuvée Alexandrew Cabernet Sauvignon red wine with hints of spice, blackcurrant, and berry flavors, to elevate the flavors of each dish and complement the dining experience. 

“The Best of Sheraton: Executive Chef’s Table” will be available from June 2 to August 31 (except July 7 to 22) from 6 PM to 10 PM, priced at HK$1388 + 10% per person for a minimum group of 4 and a maximum group of 6 per night. 

Each guest will receive a surprise take-home gift after the meal. A four-day advance reservation is required, open on eShop now. 

For more information and/or reservations, please visit the Sheraton Hong Kong Tung Chung Hotel’s website here, and follow their Facebook and Instagram pages. 

Guess what? The local craft beer scene just got a whole lot frothier. Goose Island, the award-winning brewery that’s been flying the flag for craft beer since 1988, has officially landed in Hong Kong with its first Goose Island Taproom. 

Packed with personality and pouring over a dozen inventive brews, the new taproom brings buzzy beer culture straight into the heart of Central, on Lyndhurst Terrace.

Founded in Chicago, Goose Island has grown from a humble brewpub into a global pioneer of the IPA category. 

With a mission to brew great beer and have fun doing it, their motto says it all: “We don’t need to be the only beer you drink, we just want to be the best beer you drink.”

At the Lyndhurst outpost, expect a fresh lineup of craft creations every month. Highlights on tap include the multi-award-winning Goose IPA, famous for its hoppy aroma and citrus zing, and Thirsty Goose, a lager/hoppy pilsener that clinched gold at the 2024 World Beer Awards China. 

You can also try their tropical Head in Clouds Triple Hazy IPA, the crisp and classic The Great Goose, or the creamy, fruity Gossip in Hops Milkshake IPA. Each Goose Island Taproom Selected House Beer is priced at HK$78. 

To experience all the flavors at once, opt for their BrewMaster's Choice: Beer Flight, which includes their Beer of the Month plus a selection of 11 distinct House Beers, for just HK$298.

Need something to soak it all up? The food menu doesn’t disappoint. Share a plate of GOOSE LOADED NACHOS (veg-friendly option available) for HK$118, dig into the Brewmaster Classic Cheeseburger at HK$148, or go traditional with Goose Cod Fish N Chips for HK$158.

For more information, visit Goose Island Taproom on their Instagram. 

Location: Goose Island Taproom, Shop 1, G/F, 8 Lyndhurst Terrace, Central

Opening Hours: Sundays to Thursdays from 12 NN to 12 AM, Fridays and Saturdays from 12 NN to 2 AM

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.

Leading the charge at Roganic Hong Kong—Mother Nature's sanctuary in the heart of Causeway Bay—is Head Chef Adam Catterall, the culinary virtuoso behind the city’s growing sustainable fine dining movement.

With over 15 years of experience at elite kitchens, Chef Adam merges culinary expertise with a designer’s eye, infusing every dish with relentless creativity.

Since Chef Adam joined Roganic in 2019 as a sous chef, he has been instrumental in shaping the restaurant’s vision, working alongside British culinary pioneer Simon Rogan MBE and Executive Chef Oli Marlow. He took on the role of Head Chef in 2023, leading the team with a sharp focus to a kitchen already known for its trailblazing ethos.

The one MICHELIN Star and MICHELIN Green-Starred restaurant has long been celebrated for its pioneering approach to sustainable dining. Chef Adam continues that legacy, maintaining a deep connection to the sourcing process and sourcing locally wherever possible. 

Roganic Hong Kong moved from its initial location in Sino Plaza in September 2024 and reopened its new home in the sleek Lee Garden One in February 2025. Their new menu utilizes by-products from menu ingredients that would otherwise go to compost, as well as a new flexible sharing set menu format. This new chapter stays true to Simon Rogan’s principles of prioritizing hyper-local ingredients, zero-waste techniques, and responsible gastronomy.

The Beat Asia sat down with Chef Adam to dive into his personal culinary journey, the creative inspiration behind Roganic's new menu, and what it takes to hold onto a MICHELIN Star plus Hong Kong’s very first MICHELIN Green Star.

When did you first begin your culinary journey and what brought you to Hong Kong?

My career began quite early, when I was around 14. I started working in a local restaurant near me as a Pot Washer, cleaning dishes in the north of England. I fell in love with working in the kitchen and it just snowballed from there. In between, I dabbled with graphic design at university, but after that, I went back to the kitchen.

I first visited Hong Kong on holiday in my early 20s, and I fell in love with the city. I love the variety of cuisine here!

What was the process of reopening Roganic Hong Kong like?

I don't want to say smooth – it was challenging, but it's to be expected. 

We had a few [activations before the reopening]: we did a pop-up residency in Taiwan for six weeks, which was fun. And then there was a lot of work involved in getting Roganic open and with menu development. We decided very early on we didn't want to do any of the same dishes that we had at the previous restaurant. So obviously that's huge, creating a new menu and concept. A lot of thought went into this.

Congratulations on retaining Roganic's MICHELIN Star and Green Star. What does this award mean to you and your team?

It’s great to be recognized with a MICHELIN Star, especially after being open for such a short time- just a few weeks before the awards. Our whole identity at Roganic is about sustainability and supporting local which is all-encompassing in that award, so it's super special and a great achievement for us to retain the Green Star.

What's one behind the scenes challenge people wouldn't know about maintaining a MICHELIN Star and Green Star?

Sourcing is always a challenge in Hong Kong, especially when you're so strict about sourcing locally. The farms here are really good, but they can be quite limited in quantity. 

We sometimes look to places like Taiwan as an alternative when [produce] isn't in season here. It can be very dependent on the weather, which means certain times we might be expecting a product, and all of a sudden it's not available, whether that's due to heavy rain or because we haven't had rain for a few weeks.  

This means that we either have to look at ways of preserving [ingredients] or being able to tweak a dish, and you have to be quite adaptive to the local weather in Hong Kong. The humidity is a big one, as a lot of things won’t grow if it gets too humid, but we can plan for it because we know the season when humidity kicks in.

What was your creative process like behind the new menu?

It always starts with the produce. We look very closely at what's growing here and what season it is. 

Originally, we were planning to open in December, so we had a whole menu written for the December season of Hong Kong. We had to change a few dishes because we were two months delayed. But those, we can put on the back burner, as they might come back in the future, so they're never wasted. 

What are some defining moments that have shaped your journey as a chef?

In my first role as a Head Chef, I've gained knowledge from Oli [Marlow], who's our Executive Chef, Simon [Rogan], and our previous Head Chef Ash [Salmon], on how to run a successful group of chefs and be a leader.

Being able to work alongside the great chef Simon Rogan opened my eyes to a lot of things. He put such a huge emphasis on the ingredient and the provenance of it and taught me that sometimes you don't have to do so much with ingredients – if they are fresh and grown in the correct way, it will do the work for you. 

It taught me the lesson that less is more sometimes – and always that question of: does that dish need that extra ingredient?  

How are you taking a holistic approach to sustainability in your kitchen operations?

A lot of it comes down to managing waste and the waste that is produced in the kitchen. It's not always about how you dispose of things, or reuse things, but about how to use certain parts of products that may not be used usually. 

A lot of the byproducts of things that are used in the kitchen go into our soft drink pairings and all the juices we serve. We have a huge soft pairing menu, and lots of different flavors. 

For example, some of the tomatoes from our tomato dish [Farmhouse tomatoes in perilla and coal, fermented pistachio, and winter shoots], that are starting to go a little bit too ripe, we turn it into a tomato water, and it’ll be a pairing to go with the tomato dish. 

Roganic's menu spotlights unique ingredient pairings, like the fermented pistachio with Nantau tomatoes. Can you break down the thought process behind this dish?

When we think about that tomato dish, we want it to be well balanced. We think about the acidity, you want a creaminess, a richness, and sweetness in the dish. It's all about balancing the flavors and textures. So, although the dish looks quite simple, it has a lot of elements involved in it. 

On the base is a fermented pistachio sauce. The pistachios make it have this nice, meaty, complex flavor when it gets fermented, with this rich umami flavor. The sugar goes really well with the acidity of the tomatoes, and it was the first time we did it with pistachios (before we did it with pumpkin seeds). I was pretty happy with how it came out.

Do you have a favorite creation on the menu?

I think the tomato dish- it's quite unusual. It's always good to have a special and interesting vegetarian dish on a menu, and it’s something that we're quite known for. We have a lot of vegetarian and vegan customers who really appreciate what we do and it’s really fun to create new things for them.

What's one item on the menu that you feel reflects your personal approach to cooking?

The lemon lychee dessert is super interesting – I really love the fresh flavor. We serve it as a palette cleanser in the menu. It’s something to refresh the palette after the savory dishes before the next dessert. 

It has different layers: fresh lychee, and then a butternut custard, so it's really smooth, rich and creamy, and then a lemon snow. For that, we use local perfume lemons and the snow is like frozen rocks in texture. Then we serve it with a Douglas fir oil. 

What is the story behind this dish?

Most of our stories go back to the same place, it’s always about what we can get from Hong Kong and what’s in season. 

We wanted to use the perfume lemons that were in season, so that’s where it all began. We were like, what can we pair with the lemons, what goes well? And the dish evolved from there. 

What’s one misconception about sustainability in fine dining that you wish more people knew about?

People understand the value of expensive meat and fish, but it's a bit more difficult to try and translate that into more of a "humble produce," like vegetables and fruits, so I'm trying to show the value of those to our guests. 

The Hong Kong market is still into caviar, sea urchin, and really expensive things. That’s one of our challenges [here], but it also makes us stand out from the crowd. We’re doing something different than a lot of places. That comes from Simon Rogan, that's what he believes in, what we want to do, and what makes us who we are.

You have spent years immersed in Hong Kong’s culinary scene. How do you think the city’s food and culture influences your approach at Roganic?

The breadth of different restaurants and bars and the whole story in Hong Kong is ever changing, there's always something different. But it’s really inspiring to see how different styles of food all come together in one city. It’s a great way to learn new things, new ingredients, and skills from working with people from different cultures. Hong Kong is quite unique in that sense. 

How does Roganic's new layout and open kitchen influence your operations?

When we were first thinking about the restaurant, we wanted to have something that was more casual, fun, and less like fine dining. 

We didn't want it to be too stuffy, and that was one of the ideas, to have more of an open kitchen. It creates more of theatre as well, I always love to go into a restaurant where you can see the chefs working, because you get a better connection with them. Something that we chefs like to do is go out, serve the dishes, and explain the dishes to the guests. It's more of an interactive experience.

Looking ahead, what are your goals for Roganic?

We want to continue to evolve and maintain our position as one of the most sustainable and best [dining] spots in Hong Kong. That's something we're looking to keep improving upon and developing, which can come from finding new suppliers and [exploring] different ways to become more sustainable.

To make a reservation at Roganic Hong Kong, visit their website here.  

Stay connected to Chef Adam on his Instagram. For more information, visit Roganic Hong Kong on their website, Facebook and Instagram. 

Location: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong

Opening Hours:  

Lunch: Wednesday to Sunday from 12 PM to 2 PM

Dinner: Wednesday to Sunday from 6 PM to 9 PM

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

Legendary coffee house from Morocco Bacha Coffee has unveiled its first-ever concept location in the heart of Hong Kong at Harbour City. 

This emblematic destination marks a new chapter in the illustrious journey of the Moroccan coffee label as it expands in Asia to bring an unparalleled collection of over 200 varieties of 100% Arabica specialty coffees from 35 countries around the world, as well as the art of traditional coffee preparation, service, and coffee gastronomy to coffee lovers in Hong Kong. 

Featuring a 2,500-square-foot space, the Bacha Coffee flagship at Harbour City is home to Hong Kong’s very first Bacha Coffee Room, Coffee Boutique, and Takeaway Concept that offers a delightful journey into the world of coffee in all its enchanting forms. 

The Bacha Coffee Room seats 50 people, with a carefully curated menu available throughout the day that complements Bacha’s repertoire of coffees, signature pastries, viennoseries, and Moroccan-inspired dishes.  

The new flagship channels the spirit of Dar el Bacha in Marrakech, dressed in elegance and warmth, and now beautifully interpreted in the vibrant city of Hong Kong. Here, coffee masters move with precision and grace, brewing coffee with golden gooseneck pots — every pour a quiet ode to its timeless tradition. 

The menu is a marriage of bold flavours and thoughtful pairings. Mornings begin with Baked Free-Range Eggs, nestled in a spicy tomato sauce infused with Red Bison Coffee, feta cheese, olives, and confit forest mushrooms. Come noon, the Traditional Moroccan “Kefta” Meatballs take center stage with the richness of warm spices, served in a hearty gravy with crisp straw potato fries. For an afternoon pick-me-up, the Bacha Club Sandwich is best paired with any Arabica of choice — layered with chicken, cheddar, beef bacon, fried egg, onion raisin confit, and gherkins. 

For those who know Bacha Coffee from IFC Mall or the airport, the Harbour City Coffee Boutique features a repertoire of more than 200 varieties of 100% Arabica coffees, ground to your desire or boxed in a beautifully crafted box. If you’re on the go, guests may enjoy hot or iced drinks from the Takeaway Concept, dressed in a side of vanilla bean-flecked Chantilly cream, a raw sugar candy stick, and a reusable glass straw. 

Round out your indulgent ritual with Bacha Coffee’s selection of signature sweet and savoury croissants. 

“The Bacha Coffee Room experience is a significant addition to Hong Kong, allowing coffee lovers to immerse themselves in our rich heritage,” says Taha Bouqdib, President & CEO of Bacha Coffee. 

“Our every location and concept around the world bears the DNA of the original location at the Dar el Bacha in Marrakech, complete with intricate décor and elegant furnishings designed to engage the senses, transporting our guests to an era when coffee was served with true reverence. A key strategic location in our global expansion, we believe this Harbour City venue will become a cherished destination that honours the past while crafting the future for coffee enthusiasts.” 

Follow Bacha Coffee on Facebook and Instagram. You may check out their website here. 

Location: Bacha Coffee Harbour City Flagship, Shop G315 & G315A, G/F, Gateway Arcade, Tsim Sha Tsui, Hong Kong

Opening Hours: 8 AM to 10 PM

A true taste of Spain is now officially on the map in Hong Kong, thanks to PINTXOS by bàrbar, the city’s first dedicated pintxos bar. 

Nestled on Ship Street in Wan Chai, this vibrant new spot is the latest gem from Epicurean Group, who’s already brought us some of the finest Spanish dining experiences in town. 

At their newest venue, they’re inviting guests to dive into the delightful world of pintxos—Basque Country’s answer to tapas—offering a culinary adventure perfect for a casual dining experience or a more elevated date night. 

The menu is a curated love letter to Spain’s famed small bites, with every dish crafted to showcase the finest seasonal Spanish ingredients that promises something fresh and exciting with each visit. 

Start with the cold bar for a satisfying hit of classic flavors that allows visitors to take as much or as little as they want. Offerings include the refreshing Gazpacho and Watermelon and a selection of quiches, from Avocado, Anchovy and Tomato, to fresh Mushroom. 

Classic pintxos include Traditional Gilda, Machego Gilda, Spicy Gilda (HK$32/each), featuring the classic Gilda—skewered olives, peppers, and anchovies, elevated with creamy Manchego and a spicy twist. The Octopus Skewer (HK$45), tender and perfectly spiced with paprika oil—a mouthwatering nod to Galician tradition. 

And let’s not forget the hot menu, which really makes PINTXOS by bàrbar stand out. The 40gr US Beef Tenderloin, Foie Gras, Périgord (HK$125) is pure indulgence, while the Pork Belly Pintxo, Apple and Celery (HK$35), delivers an unexpected balance of richness and freshness. 

Another standout is the Broken Quail Egg, Potato Parmentier, Chorizo, Migas (HK$48), a showcase of flavorful textures, with candied onions at the base, crispy “tempered” chorizo, creamy Parmentier potato puree, all layered with crunchy deep-fried “migas” in noisette butter.

The desserts are equally tantalizing. Try their “Xuxo” (HK$35), a golden Catalan pastry filled with luscious Catalan cream. Alternatively, indulge in the Spanish flan (HK$28), slow baked to perfection, offering a smooth and velvety texture with a caramel glaze and a hint of vanilla.

Led by Edgard Sanuy Barahona, Head of Spanish Restaurant Division at Epicurean Group and Head Chef Xavier Pla, this new spot is the place to be, whether you’re a pintxos aficionado or a newcomer to the Basque tradition.

To make reservations, visit this website. For more information, check out PINTXOS by bàrbar on their Instagram and Facebook. 

Location: G/F, 22 Ship Street, Wan Chai