Guest chefs, limited-time collaborative menus and new formats shape a busy week in Hong Kong dining
December presses on, and Hong Kong’s dining scene remains firmly in motion. This week’s news leans into well-timed arrivals and short-run moments, from visiting chefs in town to collaborative menus designed to be experienced now rather than bookmarked for later.
There’s a sense of precision running through it all: tightly framed omakase showcases, guest-led dinners that prioritise craft over scale, and new formats that shift how and when we eat without overcomplicating the point. It’s a reminder that even in a busy month, the most interesting stories are often the most focused. Keep reading for more.
In case you missed it: Yong Fu launches winter menus, Truffle Bakery celebrates one year in Hong Kong, and more
French Precision, Chinese Expression
Li Zhanxu of Beijing’s Qu Lang Yuan
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Cristal Room by Anne-Sophie Pic and Beijing’s Qu Lang Yuan, both named to the Tatler Best 100 Restaurants Asia-Pacific 2025, come together for a focused, two-night collaboration on January 12 and 13. Li Shanxu joins Marc Mantovani for a one-off tasting menu priced at HK$2,280 per guest, shaped by French precision and modern Chinese expression rather than excess.
The menu opens with a run of refined snacks including oyster with charlotte oil cream, wakamé tacos with smoked pike roe, and smoked tea jelly, before moving into a tomato tartelette scented with longjing and geranium, a quietly luxurious crab chawanmushi, and the restaurant’s signature les berlingots asp served in an oolong- and smoked vanilla-infused mushroom consommé. The savoury arc deepens with abalone in tri-pepper sauce and a venison saddle marinated with black garlic and coffee, followed by a dessert sequence built around passion fruit, coconut, chocolate truffle and Buddha’s hand.
