Visit The Ritz-Carlton Bar & Lounge this March to indulge in the ultimate bar and cocktail experience, at a destination where daytime dining seamlessly blends into nightlife and the city skyline twinkles under the evening sky. The Ritz-Carlton Bar & Lounge is taking cocktail culture in Macau to new heights with drinks crafted by award-winning mixologist Mr. Maxim Schulte; the rarest gin experience in the world; and a dining and cocktail collaboration with Singapore’s famed Izakaya restaurant, Neon Pigeon.

Mr. Maxim Schulte Wins World’s Biggest Gin Competition

Mr. Maxim Schulte, mixologist at The Ritz-Carlton Bar & Lounge, just won Global Winner at Beefeater MIXLDN 7, the world’s biggest gin-based cocktail competition. In February 2018, mixologists from 31 countries faced off to create the finest gin concoctions, and after three days of competition, Maxim came in first place with his signature creation Stack of Fortune, a bright and fusion of Beefeater 24 Gin, fresh lime juice, white crème de cacao, fresh mint, and homemade bitter orange blossom sherbet, topped with butterfly pea flower soda. Visit The Ritz-Carlton Bar & Lounge in March to sample Maxim’s world-class, award-winning gin creations in the heart of Macau’s vibrant Cotai district.

The World’s Most Exclusive Gin

Indulge in a rare and prestigious gin experience like no other, as The Ritz-Carlton Bar & Lounge presents our finest Watenshi – the world’s most exclusive gin, served in Baccarat luxurious glasses. Officially recognized twice as the most innovative alcohol around the globe. Watenshi is distilled at half the pressure found on top of Mount Everest and at a temperature lower than the coldest day recorded at the South Pole, resulting in a gin of unparalleled intensity and complexity. The Cambridge Distillery has been able to capture the “Angel’s Share”, yield just 15ml per distillation of their Japanese Gin. Only nineteen bottles have been produced in the world. Experience this stunning gin, with notes of sweet, citrus and spice, supported by bitter juniper and an incredibly long, complex finish only at The Ritz-Carlton Bar & Lounge.

7-Course Menu and Cocktail Pairing Dinner with Neon Pigeon

In a first-to-Macau collaboration, The Ritz-Carlton Bar & Lounge is partnering with Singapore’s headline-grabbing modern urban Izakaya restaurant Neon Pigeon to introduce an exclusive 7-course dinner and cocktail pairing experience from March 16-17.

Conceived and crafted by Neon Pigeon’s Head Chef Justin Hammond, the 7-course dinner offers a sampling of Neon Pigeon’s famously fun and accessible dishes, which highlight the finest Japanese flavors in a modern way and with an unexpected, nostalgic slant. Dishes include a three-layered Tuna Tartare with tuna, avocado cream and yuzu jelly; Confit Duck Leg which is cooked in its own juices and topped with a traditional Japanese Ishiyaki sauce, then served with Nori paste mashed potatoes, persimmon and pickled Daikon; and Crispy Pork Belly which is braised first before fried to crispiness to intensify the full umami flavors and accompanied by a fresh Japanese salad.

Guests can take the gastronomic experience to the next level by savoring unique Neon Pigeon Cocktails created by Symphony Loo, Neon Pigeon’s Bar Manager and Head Bartender who was recently named “Rising Star of the Year” in the Bar Awards Singapore edition 2017. The unique concoctions include the Teared Negroni, a signature Neon Pigeon cocktail that puts a twist on the classic Negroni by featuring sake and umeshu rather than gin and is topped off with prosecco; the Shibuya with a Suntory Kakubin whisky base and Yuzu marmalade jam, Cointreau chamomile, and lychee liqueur; and the Geisha which offers a light and fruity take on a classic martini, incorporating apricot brandy and sherry, as well as shitake mushroom-infused sake and umeshu.

To reserve your spot at the Neon Pigeon pairing dinner, or for general reservations and inquiries on The Ritz-Carlton Bar & Lounge, please call +853 8886 6706 or email


The Langham, Hong Kong welcomes the talented Spanish chef David Puig Zaragoza as the new Executive Pastry Chef. The new chef is determined to surprise the guests at Bostonian Seafood & Grill with an artistic sweet collection during the city’s Arts Month.

With the new appointment, David oversees the pastry division across all western restaurants, as well as in-room dining and the catering operation for the five-star hotel.

“While I am very excited to lead the creative and energetic team at The Langham, Hong Kong, I am especially amazed by the fact that art is all around the hotel on my arrival. With the Arts Month approaching, this is a perfect timing to connect my new creations with the diversfied art treasures in this space.” said David.


The young chef from Barcelona is translating the remarkable hotel artworks by Chinese and American contemporary artists into five art-inspired desserts. The True & False Banoffee Pie, referencing to the interesting title of art piece True & False Monkey King by Chi Peng at Artesian, is composed of pecan nut sponge cake, light banana and Valrhona Dulcey chocolate mousse, vanilla caramel sauce and dulce de leche ice cream. David raises a philosophical question to the diners with the delicate presentation of the dessert – is it true when it looks like real? The definition of true and false awaits to be answered.


The Butterfly Matcha Crème Brûlée is designed with a chocolate butterfly wing elegantly at rest on the Uji matcha green tea crème brûlée, yuzu, cocoa sable and yogurt, resembling to the key feature of the steel sculpture, San San Can Fly by Liao Yibai in the hotel lobby.

Recreating the orange colour and texture of the oil on canvas Banquet by Ran Jue at T’ang Court, The Citrus Garden is a mandarin sorbet with citrus shots, Valrhona Ivoire Chocolate and basil cream. The array of citrus fruits delight the palate and brings a refreshing end to a meal under the warm weather of Spring.

The Chocolate Pentacle Temptation with Valrhona Bahibe chocolate mousse, cream and ganache, praline financier and exotic sorbet, echoes the brown tone and the star shape of Leng Jun’s art piece Pentacle at Palm Court, with the use of chocolate and cocoa powder.


Red is the color of passion and happiness. The Red Strawberry Paris Brest is inspired by two red art pieces, namely the Seaform by Dale Chihuly at the hotel reception and Decayed Landscape No. 1 by Zhang Xiao Tao in T’ang Court. David transforms the color and texture from the artworks into a choux pastry filled with mascarpone and strawberry cream, topped with forest berries, balsamic and raspberry sorbet.

The art-inspired desserts are priced from HK$118 to HK$148, subject to a 10% service charge. They are available at Bostonian Seafood & Grill for a month from 22 March to 22 April 2018.

For reservations and enquiries, please call 2132 7898 or email

Banyan Tree Phuket’s Saffron Restaurant Presents Thailand’s own Michelin-Star chef

Banyan Tree Phuket’s signature Saffron restaurant proudly welcomes national treasure Chef Phatchara “Pom” Pirapak for a special set menu event on April 6-7. The dinners bring Phuket’s celebrated cuisine to glorious new heights, featuring the skillful technique that helped Chef Pom earn a Michelin star for her Bangkok restaurant Saneh Jaan. Chef Pom’s set menu begins with an appetiser of mud crab wrapped with ginger, chilli and citrus in wild betel leaf. A pomelo salad soon follows, with crayfish as well as coconut soup with lotus stem and scallop.

A dish of river prawn with stir-fried vermicelli and curry sauce provides an exquisite precursor to the main course. It is followed by a fine tenderloin Panang curry, cooked to perfection from a recipe originating in the south of Thailand, and served with nutritious riceberry rice. The meal comes to a close with a dessert of marian plum in citrus.

The menu captures the essence of what makes Saneh Jaan, Chef Pom’s own restaurant, so highly regarded. The restaurant, located at the Glasshouse in Sindhorn Tower on Bangkok’s Wireless Road, was singled out by the Michelin Guide for its “dishes crafted from ancient recipes … a mix of classics and hard-to-find recipes.”

The weekend event comes in partnership with Sanpellegrino and Acqua Panna, whose distinguished Fine Dining Lovers Guest Chef Series makes some of the world’s most exciting culinary talents accessible to new audiences. This series brings renowned chefs to Thailand from top dining destinations around the world, and also showcases top chefs from Thailand’s own creative restaurant scene.

The brands’ initiative is designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences. For more inspiration on food and wine trends, stories, profiles and videos around the world, visit Fine Dining Lovers, an online magazine sponsored by San Pellegrino and Acqua Panna.

Banyan Tree Phuket , as hosts for the festivities, reflect the dedication to quality that defines the renowned Phuket luxury hotel and its reputation for gourmet dining. Guests at Banyan Tree Phuket golf resort can indulge all of their senses in private all-pool villas or at Banyan Tree Spa Sanctuary, with its unlimited in-villa massage treatment. The set dinner is priced at THB 3,500 net, with an additional THB 4,800 net option to include carefully selected wines with each course.

For reservations or inquiries, please call +66 76 372 400 or email

The Perfect “Pair” Afternoon Tea at Café 103

A much-loved venue for indulgent teatime pursuits, Café 103 at The Ritz-Carlton, Hong Kong never fails to pamper dessert aficionados with its enticing afternoon teas that live up to the hype. Only from March 1 to April 30, 2018, guests are invited to sink their sweet tooth in handcrafted delights brimming with cleverly blended flavors of vanilla and Australian pear.

To bring the finest out of this heavenly combination, Executive Pastry Chef Richard Long uses premium Tahitian Vanilla from the Leeward Islands of French Polynesia. Characterized by the distinctively strong notes of tropical volcanic earth with hints of prunes, liquorice and chocolate thanks to the Polynesian terroirs, this irresistibly aromatic gem has been the pride among the locals since the 1700s. Accompanying the velvety aroma of vanilla are the fresh sweetness and succulent flesh of Williams Bon Chretien pear from Australia, which is right in season until end of May.

Ashley Sutton Unveils an Ode to Romance at IFC Mall

Ashley Sutton, the award-winning designer behind Hong Kong nightlife hotspots Ophelia, J.Boroski, Iron Fairies and Yojimbo, is returning to the city to open his most ambitious project yet: Dear Lilly. Located in a stunning glass-walled space on the roof of IFC mall, Dear Lilly is a romantic restaurant and bar inspired by the dreamy hole-in-the-wall florists found along the most beautiful boulevards in Paris. As with all of Sutton’s other projects in Hong Kong, Dear Lilly is a collaboration with restaurant group Dining Concepts, who have consistently brought Sutton’s bold, breath-taking ideas to life, turning them from sketches on paper into some of the most striking restaurants and bars in the city.  
A tribute to love and romance, Dear Lilly is a floral wonderland. Floor-to-ceiling shelves in the restaurant are crammed with vintage perfume bottles brimming with flowers and hundreds of bouquets hang from the kinetic ceiling, which gently sways the garlands.
“Dear Lilly is unlike anything I’ve ever done before,” Sutton says. “It’s an incredibly enchanting space filled with flowers, love letters and charming antique ornaments that I’ve sourced from around the world. I want people to step inside and feel like they’re in a fairy-tale.”
As guests are led to their table, they will see striking heart-shaped marble inlays set into the floor, which are engraved with extracts from touching love letters. From their tables, guests can then look down at the marble tiles and read these moving letters over a drink or meal.
After reading thousands of love letters from throughout history, Sutton decided to fill Dear Lilly with extracts from love letters sent by soldiers to their sweethearts during World War I and World War II. The name of the restaurant, Dear Lilly, came from one of these heart-warming letters.
Love letters and poems scrawled on scrolls of paper are piled on the bar alongside vintage, black-and-white photos of couples, giving guests the chance to discover stories and secrets of past loves in every corner of the floral wonderland. The bar and mixologists’ workstations are also decorated with antique typewriters, rolls of ribbon and other charming knick-knacks.
For romantic meals and private tête-à-têtes, diners can request to be seated in one of Dear Lilly’s intimate booths. Designed to be supersized versions of vintage jewellery boxes, Dear Lilly’s booths are heart-shaped steel structures that completely ensconce the diners. Sutton has specially treated the metal to give it the appearance of tarnished sterling silver, which makes the intricate booths look like they’re from another era. Inside, the sumptuous seats are wrapped in luxurious velvet.
The staff’s outfits also enhance the atmosphere of a magical, romantic garden. Some wear smart button-up shirts decorated with intricate embroidery, while others glide through Dear Lilly in elegant, Victorian-inspired dresses. Mixologists are decked out in vintage aprons with magnifying glasses, antique scissors and other knick-knacks poking out their pockets, while waitresses wear whimsical flower crowns.  
The cocktails and food at Dear Lilly are just as impressive as the décor. Alongside classic cocktails such as Bellinis, Sazeracs and Manhattans, Dear Lilly’s mixologists serve a selection of signature cocktails. Highlights include the Green Fairy, a sweet mix of Matusalem Platino Rum, green Chartreuse, yuzu juice, pineapple juice, and coconut water; the Mad Enchantment, a refreshing concoction of Pere Magloire Calvados, Lillet Rouge, apple juice, lemon juice, vanilla syrup and blackberry puree; and the Mademoiselle Lilly, which features vodka, Kwai Feh liqueur, Lillet Blanc, cranberry juice, lime juice, raspberry puree and homemade hibiscus.
Historic French cocktails from the 1920s inspired many of Dear Lilly’s signature drinks, several of which also feature French spirits and liquers such as Lillet Blanc and Lillet Rouge, Domaine Canton and Pere Magloire VSOP Calvados. To match the restaurant’s décor, the cocktails are garnished with edible flowers and sprigs of lavender. On top of its selection of cocktails, Dear Lilly stocks a range of beers from several leading breweries. These beers can be enjoyed on Dear Lilly’s terrace, which has sweeping views of Victoria Harbour.
Dear Lilly serves contemporary European cuisine, with particular attention paid to the flavours of the Mediterranean. The restaurant offers both a set lunch and an à la carte menu. Available as either a two-course or three-course meal, the set lunch is the perfect choice for business executives.
Highlights of the à la carte menu include Slow-Cooked Octopus with Roasted Pepper Salsa, Rocket and Seaweed Hummus and the sumptuous Seafood Platter with Oysters, Mussels, Shrimps, Crab Salad, Baby Calamari and Octopus Carpaccio. Dear Lilly also offers a selection of salads and the Curly Kale Salad with Quinoa, Dry Seeds, Red Radish and Orange Vinaigrette is one of the chef’s own favourite dishes.
Mains include the classic Italian Puttanesca Pappardelle, which is accompanied by olives, capers, anchovies, olive oil and Parmesan. Two further standout mains are the New Zealand Lamb Cutlets served with your choice of sauce and sides, and the Poached Sea Bass with Herb Crushed New Potato and Salsa Verde.
Dinners à deux are not complete without something sweet to share after your meal. At Dear Lilly, guests can choose between a Berriolette Dome, served with chocolate streusel, berries and fluid gel; Dear Lilly Heart, an indulgent raspberry and white chocolate dish; Chococaramel Tart, accompanied with milk whip ganache, sable and caramelised nuts; and Apple Yuzu Cremeux with hibiscus and passion mint.
Now the only question is: which special someone will you invite to Dear Lilly?


In March 2018, Island Shangri-La, Hong Kong will present exclusive dining experiences to Hong Kong diners with two guest-chef events: Chef Daniel Smeenk from Shangri-La Hotel, Beijing’s award-winning French restaurant AZUR will visit Restaurant Petrus from 1 to 3 March 2018; while celebrity chef Dharshan Munidasa from Sri Lanka’s Ministry of Crab, one of Asia’s 50 Best Restaurants, will present a one-night-only crustacean dinner at Lobster Bar and Grill on 29 March 2018.
With his guest appearance in Hong Kong, AZUR’s Chef de Cuisine Daniel Smeenk will reunite with Ricardo Chaneton, his counterpart at Restaurant Petrus and fellow alumnus who also worked with distinguished chef Mauro Colagreco at his Michelin two-starred restaurant, Mirazur, in Menton, France. After working at Mirazur, Chef Smeenk joined the opening teams of Chef Colagreco’s establishments in China, which include Le Siècle at YIHE Mansions in Nanjing and, most recently, AZUR at Shangri-La Hotel, Beijing.

Chef Smeenk will present AZUR’s signature dishes, such as Marinated scallop with citrus yoghurt and Granny Smith apple, Wagyu short rib pastrami with red cabbage, cauliflower salad and Sichuan pepper jus, as well as Apple sponge cake with ginger custard at Restaurant Petrus during dinner on 1 March 2018, and both lunch and dinner on 2 and 3 March 2018. Please refer to the appendixes for the full menus.
Sri Lanka’s renowned chef and restaurateur Dharshan Munidasa is best known for being the founder of Ministry of Crab along with other successful restaurants, as well as for his role in the popular TV series Culinary Journeys with Dharshan.

Chef Munidasa is of mixed Sri-Lankan and Japanese descent. His first venture was the opening of Japanese restaurant Nihonbashi at Colombo in 1995. Following its success, he founded Ministry of Crab – the first restaurant in Sri Lanka dedicated to serving the island’s export-quality lagoon crab and which has become the country’s most sought-after establishment since its opening in 2011. Both restaurants have been the only Sri Lankan entries to be consecutively listed on Asia’s 50 Best Restaurants since 2015.

Chef Munidasa is known for his focus on high-quality fresh ingredients that he often pairs with Japanese cooking philosophies. His hands-on involvement and his meticulous attention to details have ensured the consistently high standards of his restaurants. Numerous accolades have been bestowed upon Chef Munidasa for his revolutionary contribution to Sri Lanka’s gastronomic landscape and Japanese culture.

For one night only on 29 March 2018, Chef Munidasa will present his signature dishes made with the freshest Sri Lankan seafood, such as King prawn bisque, Garlic chilli prawn and Pepper crab. The exclusive six-course set menu priced at HK$920 (subject to a 10% service charge) per person will be available at Lobster Bar and Grill. Please refer to the appendix for the full menu.

Chef Daniel Smeenk’s Lunch Menu at Restaurant Petrus (2 & 3 March)
Cold starter
Marinated scallop
Citrus yoghurt, coriander, Granny Smith apple and celery
Salmon mi cuit
Pickled cucumber, grape fruit, meringue, flowers and herbs
Duck liver terrine
Pressed with chorizo ham, orange jelly
Hot starter
Seared scallop
Jerusalem artichoke, hazelnut emulsion
Smoked duck consommé
Seared duck liver, pearl onion and hazelnut
Main course
Chicken slow-cooked and confit
Sea salt baked celery root, young spinach leaves, old-style mustard sauce
Suckling pig shoulder
Tandori spices, fennel salad, orange sauce
Glazed tooth fish
Green asparagus, anchovy jus ***
Wagyu short rib pastrami
Red cabbage, cauliflower salad, Sichuan pepper jus
Crispy Jivara chocolate, coffee and pistachio
Celery root ice cream
Apple sponge cake
Ginger custard, meringue and yoghurt sorbet
Valrhona chocolate crème
Burned rosemary ice cream and olive oil
3 courses at HK$628 / 4 courses at HK$718 (subject to a 10% service charge)

Chef Daniel Smeenk’s Dinner Menu at Restaurant Petrus (1 – 3 March)
Tartare of mackerel fish, cucumber, apple and wasabi
Black pepper tuile, mousse of smoked eel
Marinated scallop
Citrus yoghurt, coriander, Granny Smith apple and celery
Salmon mi cuit
Pickled cucumber, grape fruit, meringue, flowers and herbs
Blue lobster tail
Pearl vegetables, caviar sauce
Smoked duck consommé
Seared duck liver, pearl onion and hazelnut
Glazed turbot fillet
Green asparagus, anchovy jus ***
Wagyu short rib pastrami
Red cabbage, cauliflower salad, Sichuan pepper jus
Chilled mojito
Mint granite and sake jelly
Valrhona chocolate crème
Burned rosemary ice cream and olive oil
6 courses at HK$1,380 / 8 courses at HK$1,680
Prices are subject to a 10% service charge

Chef Dharshan Munidasa’s Dinner Menu at Lobster Bar and Grill (29 March)
Oyster Sixers
Chilled shucked oysters with homemade hot sauce and aged soya sauce
King Prawn Bisque
This hearty broth blends the fresh flavour of Sri Lanka’s remarkable lake prawns with a combination of local spices. Enjoy the succulence of the tender prawn meat, as its seasonings compliment every bite you take.
Baked Crab
Akin to a crab risotto served in a crab shell
Garlic Chili Prawn
Sri Lanka’s amazingly large lake prawn cooked in Italian olive oil, Japanese soya sauce, garlic and chilli flakes in a style that is unique to Ministry of Crab.
Enjoy the flavoured olive oil with bread.
Pepper Crab
Enjoy the combination of two ingredients endemic to Sri Lanka as the freshness of the crab is fused with the heat of hand-crushed pepper corns, whole pepper corns and pepper stock.
Served with rustic bread and butter
Soft Biscuit with Lemon Cream and Meringue with Lime Tequila Sherbet
A refreshing finish to a flavourful crustacean feast
HK$920 per person
Price is subject to a 10% service charge


HAKU is an establishment known for its quality ingredients crafted into exquisite dishes through age-old culinary techniques. Born of a Japanese heart but influenced by flavours from around the world, HAKU serves dishes that truly embody the international spirit possessed and loved by the cosmopolitan city of Hong Kong. In a special collaboration lunch on 26 March from 12pm – 2:30pm, HAKU will join hands with the renowned 2-Michelin-starred restaurant and #14 on Asia’s 50 Best Restaurants 2017, Florilège of Tokyo. The 7-course lunch menu will be priced at HK$1200 + 10% per person and will include dishes that showcase the talent and creativity of both Chef Agustin Balbi and Chef Hiroyasu Kawate.

HAKU – The Chef & Concept
Under the steady guidance of the legendary Japanese chef Hideaki Matsuo (3*) of Kashiwaya in Osaka, the creations at HAKU have been curated through years of experience in the culinary field. Led by Executive Chef Agustin Balbi, the restaurant aspires to surprise and indulge guests with novel flavour amalgamations that showcase the chef’s creativity. Harnessing the ancient Japanese culinary practice of kappo where the five primary cooking techniques of grilling, steaming, frying, simmering and raw preparation are implemented, HAKU has added its own flair to satiate the appetites of local gourmands. Following its grand opening in July 2017 at Harbour City within the bustling district of Tsim Sha Tsui, HAKU has not ceased to amaze and bewitch guests with its dishes that boast colourful flavours and fresh seasonal produce.

Florilège – The Chef & Concept
With the distinction of No. 14 on the Asia’s 50 Best Restaurants list, Florilège (2* in Michelin Guide Tokyo 2018) has reached great heights in the culinary industry under the direction of Chef Hiroyasu Kawate. Specialising in modern French cooking, Chef Kawate daringly experiments in the kitchen with temperature, texture and produce from different parts of the world. Surrounded by family members who have also excelled in the culinary industry, Chef Kawate believes that he had “no other choice” but to become a chef and to pursue his passion for French cuisine. Over the years, he has climbed the ranks through undergoing strenuous training and collecting experience while working at restaurants in France and Japan. At Florilège, Chef Kawate enjoys creating a new French style that isn’t limited by rules or stereotypes.

Save the date for 26 March because Chef Balbi and Chef Kawate will produce a menu that will leave connoisseurs on the edge of their seats.

Tel: 2115-9965
Address: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui

Opening Hours: Lunch – 12pm-3pm, Dinner – 6pm-late
Restaurant Instagram: @hakuhongkong
Chef Instagram: @agux_1988

Gaucho Revitalizes Brunch Menu

With festive feasts, New Year’s Eve and everything else in-between ticked off the list; Gaucho is ready to kick-start the New Year in full-force with a fresh and revitalized brunch menu. Whether you’re on a health kick, detoxing or continuing to dine on great food, Gaucho, the premier Ar- gentinian restaurant will ensure there is something for everyone for the perfect weekend affair. Traditionally Argentinian and incorporating all of its signatures, Gaucho’s delectable brunch is available every Saturday and Sunday from 12pm to 3.30pm, with free-flow packages starting from HK$350.

Begin the weekend bash with an unlimited selection of delicious starters made for sharing. Choices include Mini Beef Empanadas – carefully hand-diced with beef, red peppers, Spanish onion and ají molido, or the classic Humita served with creamed corn and chives. Another tasty item is the Braised Beef Back Ribs topped with a unique yet delicious combination of ingredients such as hoisin and chilli orange sauce with ses- ame seeds, fresh orange and pickled jalapeños for an extra kick. For something lighter try Gaucho’s signature take on two different Argentinian ceviches – Seabass Ceviche served with grapefruit, grilled corn, jalapeño and wasabi, and the Tuna Ceviche which comes with an irresistible guacamole to match. For something total- ly meat-free, order the Watermelon Salad – a wonderful mix of avocado, feta, chili, mint, basil and toasted al- monds.

Indulge in your choice of a hearty main as each dish is accompanied with a bountiful amount of green salad and chips for the table to share. Lighter options include the enticing Oven-Baked Sea Bass with Torrontés confit tomatoes or the newly-introduced Boneless Grilled Chicken served with one magical ingredient – lem- on. Vegetarians may spoil themselves with the creamy Risotto comprising of a simple yet sublime mixture of lemon and basil. A true Gaucho experience is incomplete without its prime selection of free-range beef, so beef-lovers may treat themselves to the Bife De Ancho (300g)’ — a delicately marbled rib-eye throughout, basted in home-made chimichurri, or the Bife de Chorizo (300g) – a tender yet succulent sirloin with its juicy and crackling strip.

Those with a sweet-tooth are in luck with Gaucho’s exquisite and unlimited sharing platter of desserts such as the Mango and Passion Fruit Mess, Chocolate Brownie, and the unbeatable Dulce de Leche Cheesecake – an all-time favourite amongst guests.

Patrons abstaining from alcohol may enjoy a selection of mocktails including Homemade Mint Lemonade (fresh mint, freshly squeezed lemon juice and sugar syrup topped with soda), Pan Americana (blueberries, strawberries and cranberry juice shakened with mint and strained over crushed ice), or the Ginger Crush (fresh ginger, green apple juice, kiwi puree, mint and lime juice). Free-flow packages with Veuve Clicquot champagne, house pours and select cocktails will still be available. More information on the packages may be found below.

Furthermore, those dining with kids may enjoy Gaucho’s transformed and large private dining room equipped with games, toys and activities for an ideal and entertaining playroom.

For more information on Gaucho’s Brunch offering, please visit the website:

Gaucho Hong Kong:
Address: 5th Floor, LHT Tower, 31 Queen’s Road Central, Hong Kong Tel: +852 2386 8090

Gaucho’s Brunch is available from 12pm-3.30pm every Saturday, Sunday and public holiday. Each sit- ting is based on two-hours with free-flow packages starting from HK$350.

Unlimited Caviar & Champagne Brunch at WHISK Once Every Quarter

Just try not to include unlimited French farmed sturgeon caviar and bubbly on your weekend goals in 2018 as WHISK stages a luxuriant version of its popular Seafood & Oyster Champagne Brunch on 4 selected Sundays this season starting from March 18 and repeating every 3 months.

Fans of fresh seafood and WHISK’s signature meats may expect a gourmet spread complete with freshly shucked oysters, BBQ Boston lobsters, roasted suckling pig with garlic gravy, blow-torched Japanese Wagyu beef with homemade teriyaki sauce, succulent roasted honey and lavender duck, and in-house dry-aged Tomahawk beef served at The Mira’s ingredient-driven Western restaurant.

A definition of a decadent Sunday brunch, the nutty and creamy sturgeon caviar is served with delicate mini blinis, sour cream, finely chopped eggs and chives to toast to the weekend with a bottomless glass of Moet & Chandon Brut NV Champagne within stylish interiors by Miami-based designer Charles Allem.

Featuring all-time pleasers such as snow crab legs on ice, cured salmon in three ways, a selection of sashimi with sweet Hokkaido scallops and sushi rice with condiments for the fans of Japanese fare, the semi-buffet brunch also offers unlimited plated gourmet creations including Abalone with Dungeness Crab, Konasu Eggplant, Dashi Jelly – Chef Oliver Li’s respectful nod towards premium ingredients from the land of the rising sun.

Meanwhile, at the BBQ station, surf and turf lovers may help themselves to unlimited servings of char-grilled Australian Wagyu beef, St. Jacques in shell, baked mussels with garlic butter, and assorted grilled vegetables. Fish aficionados will be pleased to find delicate Italian-style baked whole sea bass with herbs and lemon in salt crust.

A reason on its own to pay a visit to WHISK on every Sunday are the lovingly home-baked breads coming from the hotel’s Pastry Kitchen. From bamboo Charcoal and Sun-dried Tomato Ciabatta, to aromatic Red Wine Cocoa Nib Bread, Matcha Milk Bread, and authentic Baguette a L’Ancienne, any carb lover will be in seventh heaven.

Hidden in the secret room with controlled temperature is a medley of over a dozen of creative desserts and a gourmet choice of European cheese with condiments. Rotating with seasons the sweet spread may include anything from Fizzy Éclair Chocolate & Tonka Bean to Yuzu Sake Tart, Rich Hazelnut Valrhona Chocolate Brownie, Coffee & Baileys Cupcake, Gelato Corner and even a rich Uji Matcha Chocolate Fountain with Seasonal Strawberry.

For those who still find room for mains served from the kitchen the 3 choices plated by WHISK’s Chefs bring a taste of restaurant’s culinary flair ranging from Yamato Pork with Burnt Onion Puree and Kale to a brunch must-have Lobster & Egg Benedict with Mushroom, Spinach and Béarnaise Sauce.

Optional package of free-flowing champagne and wines extends beyond vino and features Tawny Port poured from impressive 5L bottles by restaurant’s sommeliers, midday-approved cocktails such as Bloody Mary and Mimosa, and sweet liquors such as Baileys to pair with desserts.

As three-hours long sitting may be exhausting, WHISK’s direct access to leafy lounge Vibes in the courtyard terrace allows for a fresh gasp of air and a chance to lounge – or even dine with favorable weather – among bamboo groves and frangipani trees with upbeat music creating the mood.

Caviar & Champagne Brunch at WHISK is available on Sunday March 18, June 17, September 16 and December 23, from 12pm till 3pm.

HK$788 Adult / HK$398 Child (3 – 11 years) with free-flowing juice and soft drinks

Add HK$250 for free-flowing champagne, wine & cocktails

Prices are subject to 10% service charge.

WHISK, 5/F, The Mira Hong Kong, Mira Place, 118 – 130 Nathan Road, Tsim Sha Tsui, Kowloon
Booking Enquiries: 2315 5999 or and online


A culinary gem hidden within the Sheung Wan district, Mrs. Pound is a playful speakeasy concealed behind the façade of Lee Sai Wah’s local locksmith shop. A reflection of its namesake, Mrs. Pound is a bold, fun and refreshing establishment that serves a myriad of culinary delights and delectable mixes. Having influencers constantly dropping by Mrs. Pound such as ‘Man Vs. Food’ Alan Richman, the Lonely Planet crew and much more, the team at Mrs. Pound have an exciting upcoming collaboration between Mrs. Pound and Hey Handsome which will mark the first ever pop-up of Hey Handsome from Manila, in Hong Kong lead by Chef Nicco Santos.

Hey Handsome x Mrs. Pound

On the evenings of 28 February and 1 March, stop by for the first ever local pop-up by Hey Handsome in collaboration with Mrs. Pound. For a taste of amazing dishes by Hey Handsome’s Executive Chef Nicco Santos, local foodies should take note immediately and mark their calendars. For two nights only, guests can feast on dishes like Eggplant with Chicharon and Salted Egg (HK$88), Lamb Rendang with Cucumber and Mantau (HK$158) and Lemongrass Blue Crab and Santol (HK$178) by Manila’s representing chef. On the menu are some of Mrs. Pound’s signature favourites such as the Steak Char Kway Teow, Baked Cauliflower with Whipped Feta, Cheeseburger Springrolls and Coffee Ribs.

From 6pm onwards on those two special evenings, the pop-up will only be available to walk-in guests. As one of the hottest new pop-ups around town, be sure to arrive early and stake your claim.

Getting To Know Chef Nico Santos & Hey Handsome

Inspired by ‘the power that food has to unite people from all different cultures, races and interests’, Chef Nicco Santos kick started his culinary career by being trained at the American Hospitality Academy. His iconic venture started off with, Shiok, and running it for three strong years, Chef Nicco decided to travel the world and explore new facets of himself. Chef Nicco created a new dining experience on returning from his journey in NYC that would aim to fit right into the neighborhoods he was so inspired by in Brooklyn. Thus, Your Local was born, a Pan Asian cuisine that has been recognized by Condé Nast Traveler, an award-winning luxury and lifestyle magazine, as one of the top restaurants in the world.

It is the only restaurant in the country to receive this distinction. In his latest venture, Hey Handsome, Chef Nicco touts the importance of cooking to nourish people. With a strong respect for various cultures, Chef Nicco learned about the parts of each cuisine that could be modified and transformed to craft fishes that boast overlapping and eclectic flavors.

A restaurant that focuses on bold and fresh flavors, Hey Handsome invites guests to Mrs. Pound to enjoy incredible food in a space that exudes a lovely vibe. Known for its soft-spoken cool that doesn’t overshadow its moments of irreverence, Hey Handsome is a casual, relaxed establishment with no pretention.

Experience A Brand New Mrs. Pound

A former burlesque dancer by trade, Mrs. Pound was a charming, charismatic and exotic woman who caught the attention and adoration of those who were in her presence. From the arms of one man to another, Mrs. Pound found new possibilities of companionship and romance in Lee Sai Wah, her new beau. Through a torrid love affair in Paris, Mrs. Pound gained an affinity with locks, a symbol of her and Mr. Lee’s entwined fates and unbreakable bond.

Centered on the romantic yet eccentric love story of these two lovebirds, Mrs. Pound has revamped her storefront with the theme of locks. With a new a la carte menu that accompanies the storefront’s new appearance, guests can enjoy tantalizing dishes and share Mrs. Pound and Mr. Lee’s romantic sentiment with customized locks that express one’s own love.

Contact Information

Address – 6 Pound Lane, Sheung Wan, Hong Kong

Tel Number – 3426 3949


Website –