On December 7, Little Bao Central, in collaboration with OBP, is hosting a Bao-meets-Korea evening, curated by chefs May Chow and Junwoo Choi along with Daniel Eun, the cocktail extraordinaire known for his work at 11 Westside and PDT New York. This event, in celebration of Little Bao’s 10th anniversary, features a seven-course set menu inspired by late-night dining in LA’s Koreatown. Priced at HK$1,380 for two, the menu includes dishes like tiger prawn with black garlic aioli, a caviar-topped yuk hwe (beef tartare), and a Korean rendition of Little Bao’s slow-cooked pork belly bao. 

For those looking to elevate the experience, a three-cocktail pairing menu, crafted by Eun and sponsored by Monkey 47, is available for an additional HK$280 per person. This includes the Dokdo Gimlet, the martini-like 3!4! 120, and the Red Devil 02, cocktail, all for HK$98. The event begins at 5.45pm, with options for a set menu or a la carte dining. Tickets for the set menu can be purchased on Eventbrite, while walk-ins are welcome for casual dining and cocktails on Shin Hing Street.

Modern French-Asian restaurant Auor introduces new winter menus this season which includes the signature Six Rounds dinner and a champagne-fueled Saturday lunch. Created by chef Edward Voon, the menu features dishes including caviar with wild French scallops, mud crab au gratin with Malabar pepper, and charcoal-grilled five-spice pigeon. An alternative Wagyu striploin satay and fish maw option is also available for HK$280 extra, as is an optional six-wine pairing for HK$880.

For weekday lunch, Auor offers a two-course meal for HK$168, extending to four courses at HK$488. Choices include abalone salad, sea bream in Sichuan bouillon, and roasted mala yellow chicken. The Saturday champagne lunch, priced at HK$780, adds the luxury of caviar and optional free-flow Auor Champagne for HK$580. Reservations can be made directly with the restaurant.

After 16 years in Hong Kong, Sevva, the stylish venue atop Prince’s Building, is set to close its doors in May next year. Since 2008, under the guidance of Bonnae Gokson, the restaurant has highlighted a blend of East-West culture and cuisine, attracting a global clientele of royalty and celebrities such as Bruce Willis, Bill Clinton and David Beckham. Known for its bold interiors and spectacular rooftop terrace, Sevva has been celebrated by many over the years despite challenges from social movements and the pandemic. As it prepares for its final curtain, the restaurant plans to honour its last days and say goodbye with a grand soirée in early 2024.

Cafe-bar Dio is launching an Oriental Herbal Winter cocktail menu to celebrate the city’s cultural heritage. In collaboration with Magnolia Lab, Hong Kong’s first Cantonese liquor brand, Dio’s new menu features four cocktails including a warm Mulled Magnolia, a twist on the traditional festive tipple and the Winter Blazer, inspired by the classic ginger tea and sticky rice ball dessert. For those who prefer cooler options, the Roasted Chestnut cocktail pays homage to the city’s winter street food, while the Drunken Chicken offers a sippable version of the popular dish. To launch the cocktail, Dio is hosting an event on December 6 from 7pm to 11pm.

The Baker & The Bottleman is teaming up with Hong Kong brand Or Tea at their Landmark pop-up in Central throughout December to offer tea-infused treats like the rooibos Victorian sponge (HK$30) and the yin yang brioche doughnut (HK$35), both infused with Or Tea’s premium organic teas. Tea enthusiasts can also explore new varieties such as African Affair, Beeee Calm, Tiffany’s Breakfast and more priced at HK$28 per cup.

The Baker & The Bottleman Pop-up
Address: Shop 239, 2/F Landmark, 15 Queen’s Road Central, Central, Hong Kong

From now until February 9, 2024, The Chinese Restaurant at Hyatt Regency Hong Kong, under the expertise of chef de cuisine Wong Ho-kan, will offer an Oyster Delights menu that showcases a variety of oyster-based dishes. Highlights include the deep-fried American smoky oyster with refreshing chrysanthemum tea jelly and the deep-fried oyster with tangy homemade citrus sauce. Diners can also try the wok-fried baby oyster in X.O. chilli sauce, a stir-fry dish which is rich in umami flavours, and the aromatic dry-braised oyster and semi-dried oyster with ginger, garlic and shallots, which is perfect for the winter season. 

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