Cantina presents exclusive Papa’s Day treats

Dads are in for a treat at Cantina! This Father’s Day, the restaurant offers a generous brunch overflowing with the regional flavours of Italy and a complimentary Negroni for all dining dads. Meanwhile, Cantina has crafted a sumptuous Father’s Day prix-fixe dinner menu spotlighting both restaurant signatures and limited specials like a hefty 1kg Australian T-Bone steak for two and a festive ‘Chocolate Rocher’ for a sweet finale.

Block 01, Tai Kwun, Police Headquarters, 10 Hollywood Road, Central; @cantinahongkong

Mott 32 gets a refresh

Book yourself a meal at Mott 32 and you’ll find that your favourite Chinese restaurant has refreshed its à la carte signatures and reimagined some of its most iconic dishes. If you’ve long been a fan of their Apple Wood-roasted Peking Duck, say hello to the ‘Celebration Peking Duck’. Eight of the most coveted cuts from a whole duck are served on handmade baos topped with a spoonful of caviar for a truly luxurious bite, while the rest of the prized bird is served tableside with pancakes and condiments. Mott 32’s famed char siu also gets an upgraded recipe that now includes smoking with the restaurant’s signature Apple Wood for an enhanced smoky, flavour. Meanwhile, new highlights include a deliciously sticky ‘Crispy Eel with Osmanthus Honey Sauce’, a refreshing ‘Tea-Smoked Duck Salad with Pomelo’ that plays on a Sichuan classic, and an elegant dessert of sour plum panna cotta paired with vanilla coconut ice cream, and roselle and strawberry granité. 

Standard Chartered Bank Building, 4–4A Des Voeux Road Central, Central; @mott32hk

Shūmatsu Brunch and Baikingu Station at Zuma

The iconic Zuma weekend brunch is evolving! As per usual, the award-winning feast kicks off with a signature array of starters for the table including ‘Seared Beef Tataki with Truffle Ponzu’ and a chef’s selection of sushi and sashimi. What differs from the original brunch experience is the addition of a new ‘Baikingu Station’—a Japanese-style buffet teeming with hot dishes. Watch Zuma’s chefs live in action while filling your plate with sweet corn, apple chili miso tiger prawns, chicken meatballs and more fresh off the robata grill. Those with an appetite for more can add mains like roasted lobster or wagyu sirloin steak to their brunch before ending the meal with Zuma’s sharing dessert platter. 

Level 5 & 6, The Landmark, 15 Queen’s Road, Central; @zumahk

Summertime bites at Little Bao

Revel in the punchy flavours of the season with Little Bao’s four new summertime specials. The ‘Porkchop Bao’ draws inspiration from Hong Kong’s famed baked pork chop rice, pairing grilled Kagoshima pork with a zingy tomato saamjang, five-spice pineapple chutney and melted cheese. The ‘Tomato Plum Salad’ with whipped feta bursts with sour plum vinegar and the complex notes of perilla, whilst a Pad Thai exclusive to the Causeway Bay location is reinvented with Cantonese-style silver needle noodles and shrimp roe. Last, but certainly not least, Little Bao’s latest dessert bao invention is a ‘Margherita Ice Cream Bao’: cheese ice cream, tomato jam, fresh basil leaves, olive oil, sea salt, and black pepper served in a delicate, deep-fried bao bun. 

1-3 Shin Hing Street, Central and Shop H1, G/F, 9 Kingston Street, Causeway Bay; @littlebaohk

Häagen-Dazs™ brings the latest flavours to Hong Kong bars 

As the sun beams down on Hong Kong, delight in the most decadent partnership between Häagen-Dazs™ and three highly-acclaimed local bars. COA, Kinsman, and The Opposites transform the esteemed American ice cream brand’s newest Wanderlust Series, featuring two indulgent flavours: Tiramisu Coffee & Mascarpone and Churros Dulce de Leche & Cinnamon. Each bar has created two limited-edition cocktails and one snack from The Opposites— a yam brûlée with a hardened caramelised sugar and warm sweet potato, finished with a scoop of the churros ice cream. Three-time winner of Asia’s 50 Best Bar, COA, offers an aromatic Churro Symphony cocktail and a mezcal affogato named Tiramisu Affair. At Cantonese cocktail salon Kinsman, Ming River baijiu complements the tiramisu ice cream in “Fire, Ice, and…Goose,” while the Happy Kid Breakfast features Hong Kong’s fried dough sticks paired with Yuk Bing Su, roselle liqueur, and churros ice cream. Finally, The Opposites’ Antonio Lai created a rich Upside-Down Tiramisu with subtle hints of spice, while Samuel Kwok fashioned a twist on the classic white negroni, titling it the Churroni. 

From June 10 to July 5, 2025
Shop A, G/F, Wah Shing House, 6-10 Shin Hing Street, Central, Hong Kong; @coahongkong
LG/F, Hilltop Plaza, 49 Hollywood Road, Central, Hong Kong; @theoppositeshk 
G/F, 65 Peel Street, Soho, Central, Hong Kong; @kinsman.hk 

The Ritz-Carlton, Hong Kong’s Tin Lung Heen and The Ritz-Carlton Shanghai, Pudong Jin Xuan present the “Stellar Gastronomy” four-hands experience 

A fateful encounter 20 years ago led to Chef Paul Lau of Hong Kong’s Tin Lung Heen crossing paths with Chef Daniel Wong of Pudong’s Jin Xuan, and in those decades, both chefs have led their teams to remarkable accolades. On June 20, 2025, they will finally join hands to present two four-hand menus showcasing Cantonese cuisine at the sky-high Tin Lung Heen. 

The Stellar Gastromony features a six-course lunch menu that celebrates their shared love of seafood. Chef Lau presents a lavish three-item dim sum course that reinterprets traditional favourites, as well as a braised rice noodle with Japanese geoduk in fish soup, accompanied by steamed hairy gourd stuffed with dried shrimp. Chef Wong comes in with his own three-item dim sum course, including a steamed sea cucumber dumpling that is fragrant with aromatic herbs. Meanwhile, his Crispy Crab Treasure Box and Crispy Slow Cooked Australian Wagyu Beef Ribs with Sichuan Pepper showcase his masterly use of tantalising spices. 

As for the nine-course dinner menu, sumptuous seafood favourites such as oyster, eel, and fish maw are skilfully prepared with Chef Lau’s artistic touch and exceptional culinary skills. Chef Wong complements this trio with three interpretations of the Alaskan King Crab, steaming, pan-frying, and deep frying the plump meat to enhance the crab’s natural sweetness. The jelly-like “venomous” stonefish is another highlight of the dinner menu, bringing a rare delicacy to the gourmet experience. 

International Commerce Centre (ICC), 102/F, The Ritz-Carlton, Hong Kong, 1 Austin Rd W, Tsim Sha Tsui ; @ritzcarltonhongkong 

The Pizza Bar on 38th pop-up at Mandarin Oriental Hong Kong

The Pizza Bar on 38th returns to the Mandarin Oriental Hong Kong for an exclusive four-day chef’s table pop-up! Renowned Chef Daniele Cason has put together a bespoke degustation menu featuring a variety of Roman-style pizzas available for both lunch and dinner services. Each diner is treated to a starter and seven divine slices of different pizzas ranging from the traditional ‘Marinara’ to ‘Wagyu Beef’ and ‘Eggplant and Black Lemon’. Accompanied by a 4-glass ‘Discovery Wine Pairing’ or non-alcoholic pairing, the meal rounds off with a delightful ‘Fior di Latte’ dessert featuring lemon jam and Okinawa mango. 

Undoubtedly one of the most highly-anticipated events of the season, this pop-up also serves as a teaser for a new permanent pizza bar on the Mezzanine floor of the Mandarin Oriental Hong Kong. Yes, you heard that right. It is part of the hotel’s extensive renovation project and should be completed in late 2026.

From June 19 to 22, 2025, reserve your spot here