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Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials – these one-off opportunities are not to be missed.


Arcane’s Veganary Menu

When: 1 to 31 January
Price: HK$888 + 10%

The newly appointed President of Food Made Good Hong Kong (a local campaign driven by the provenance and purpose of food, aiming to influence sustainability in the food service sector), Shane Osborn is bringing the organisation’s initiatives into his Michelin-starred restaurant, Arcane. For the whole of January, Chef Osborn has created a vegan menu which is designed to reduce its carbon footprint, limit food waste and as its name suggests, reduce meat consumption. The five-course menu honours seasonal fruits and vegetables while still utilising the chef’s high calibre cooking techniques and fine dining values. Natural and organic wines are also on offer to pair with the menu.
Arcane, 3/F, 18 On Lan Street, Central; +852 2728 0178



Rech by Alain Ducasse’s Kaviari Caviar Menu

When: 2 January to 29 February
Price: Five-course menu with Baeri Caviar HK$1,388; Five-course menu with Osetra Caviar Prestige HK$1,488; Five-course menu with Kristal Caviar HK$1,688 + optional HK$688 for vodka, Champagne and wine pairing +10%

Renowned for some of the freshest French seafood creations in town, Rech by Alain Ducasse starts the year off with a decadent five-course caviar menu. Partnering with Kaviari Caviar for its supreme quality eco-responsible roe. Guests will be presented with three of Kaviari’s finest to choose from – Baeri caviar from Siberia, Osetra Caviar Prestige from Europe and Kristal Caviar from Thousand Lake in China – to go with Chef Guillaume Katola’s dishes.
Rech by Alain Ducasse, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323



HAKU x Victor’s Fine Dining

When: 6 to 8 January
Price: HK$2,580 +10%  
HAKU is welcoming the new year with Chef Agustin Balbi’s culinary friend and peer, Christian Bau of three Michelin star Victor’s Fine Dining for a special three-night collaboration. Both chefs shares a love for Japanese culinary traditions and progressive cuisine, making this four-hands meal a unique harmony of European flavours with Asian innovation. Expect to be wowed by Chef Bau’s Kanpachi with oysters and sea herbs and A4 Kumamoto Kuro-gyu with eggplant; and Chef Balbi’s Steamed king crab legs, Hokkaido scallops and signature Abalone rice with chorizo.
HAKU, Shop OT G04B, Ocean Terminal, Harbour City, Tsim Sha Tsui; +852 2115 9965



La Rambla x Gallery de Chele

When: 7 & 8 January
Price: HK$1,780 + 10%

Chef Chele Gonzalez’s food can be described as Spanish cuisine with a Filipino twist. Pair that with Chef Ferran Tadeo’s modern Catalan flavours and you’ve got one of the most unique combinations of culture packed in one meal. Drawing on the two chefs’ common Spanish heritage and international exposure, the collaboration fuses both chef’s regional experience with their native roots. The 12-course degustation menu sees the finest ingredients sourced both locally and internationally from land and sea to bring guests a taste of Spain and Southeast Asia in perfect harmony.
La Rambla, 3071-73, L3, ifc mall, 8 Finance Street, Central; +852 2661 1161



Gems & Pearl at Tosca di Angelo with Antonia Klugman

When: 14 & 15 January
Price: HK$1,998 + 10%

Episode two of five in the Ritz-Carlton’s Gems & Pearl Italian Culinary Journey vignette continues with legendary chef Antonia Klugman of one Michelin-star L’Argine a Vencò in Dolegna del Collio, Italy. This one-off menu melds the talents and styles of both chefs, led by ingredients-forward approach to cooking with a strong emphasis on sustainability and seasonality.
Tosca di Angelo, Level 102, The Ritz-Carlton, West Kowloon; +852 2263 2270



TATE Dining Room x Hisa Franko

When: 16 & 17 January
Price: HK$2,180 + optional drinks pairing start at HK$580 + 10%

It’s not the first time that Chef Vicky Lau of TATE Dining Room promotes fellow female chefs in unique collaborations. We’ve seen incredible success with her previous partnerships with Natsuko Shoji of Été, Bee Satongun of Paste, and Margarita Fores of Grace Park. Continuing her celebration of powerful female chefs, TATE takes it cross-continent in 2020 with a lineup of world-renowned guest chefs. To start, Chef Ana Ros (who some may recognise from Netflix series Chef’s Table and World’s Best Female Chef of 2017) joins Chef Lau from her restaurant Hisa Franko in Slovenia. The 10-course tasting menu will see both chefs’ innovative creations, and one highly anticipated collaborated course.
TATE Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172



WHISK x Restau K Yamauchi

When: 16 & 17 January
Price: HK$1,388 + optional HK$380 for wine pairing + 10%

For quite some time now, WHISK has been inviting some of the world’s most acclaimed chefs to its kitchen for dining collaborations. The first of 2020, The Mira will welcome guest chef Kenichiro Yamamuchi of Restau K Yamamuchi from Nagoya to lend his flavours for a culinary partnership with chef Olivier Li. The eight-course dinner takes on some of the freshest seafood including Kaviari Caviar, Aogani crab, Kurumba shrimp, razor clams, squid. To go with the meal, an optional wine and cocktail pairing is also highly recommended.
WHISK, 5/F, The Mira Hong Kong, Mira Place, 118 – 130 Nathan Road, Tsim Sha Tsui; +852 2315 5999




When: 22 January

Price: HK$2,880 + optional HK$880 + 10% (+ 3% carbon tax)

Newcomer Mono of JIA Group has had quite the buzz since its opening in December. After just one month, Executive chef Ricardo Chaneton welcomes friends and culinary talents Agustin Balbi of HAKU, Virgilio Martinez of Central Restaurante, and Pia Leon of Kjolle for one night to explore and share gastronomic approaches. The South American roots of the four chefs will be presented in a 12-course menu with optional wine pairing to complement the meal.

Mono, 5/F, 18 On Lan Street, Central

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Dara Chau
Digital Editor
Dara has spent over seven years writing about the aspirational lifestyle, including topics such as high jewellery, beauty and wellness, travel and wine and dine. In her spare time, she’s either at the gym struggling to work off her gluttonous guilts or making up her skills in karaoke with enthusiasm.