A round-up of where and what to eat this June. Stephenie Gee and Yanki Chu report

Cristal Room by Anne-Sophie Pic

The one-Michelin-starred Cristal Room by Anne-Sophie Pic presents a new summer journey of seasonal dishes across its lunch, dinner and à la carte menus with the presence of chef Anne Sophie Pic in Hong Kong from 25 to 27 June. Shaped by heritage, terroir and a thoughtful nod to the Hong Kong palate, new seasonal highlights include Les Berlingots ASP ©, filled with goat cheese and served in a green tomato consommé infused with chrysanthemum and marigold; charcoal-grilled Kinmedai paired with seaweed-roasted French beans sitting atop a base of dulse seaweed, and finished with a light sabayon of bay leaf oil and pink peppercorn water; Charolais Beef Fillet marinated with miso, coffee and caraway, then cooked meunière-style; and Matsutake from Yunnan slow-cooked together with abalone, kombu confit, pine noodles, and gyokuro tea.

Where: 43/F, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central

Andō

Andō by chef-founderAgustin Balbi and JIA Group unveils a new chapter this season with a completely reimagined lunch and dinner tasting menu, refreshed wine and beverage program curated by head sommelier Carlito Chiu, and new design touches in its dining spaces.

Driven by his pursuit of refinement, the new menu weaves together origin, craft and emotion, with highlights such as the Aspagarus / Piparras / Salchichón Tart, a delicate introduction of Japanese green asparagus with pickled peppers and Iberico salchichón; Wagyu / Fermented Chili / Tostada, Kumamoto wagyu with fermented chili and sun-dried tomato atop a crisp tostada; Carabinero / Herb / Kristal Caviar, Spanish carabinero prawn with herb panna cotta, mustard leaves, and Oscietra caviar; and Meloso Rice, Japanese rock lobster in a smoked paprika and seafood stock rice.

In tandem with the culinary revamp, the restaurant’s interiors have undergone a soft transformation. New tableware, custom tablecloths, and rotating wall art have been thoughtfully selected to enhance the tactile and visual dialogue of the dining room, reinforcing Andō’s identity as a space where cuisine meets culture, and tradition meets innovation.

Where: 1F, Somptueux Central, 52 Wellington Street, Central

Black Sheep Restaurants

This Father's Day, on Sunday 15 June, Black Sheep Restaurants invites guests to celebrate the father figures in their lives with unforgettable meals across four of its most beloved concepts. 

At Magistracy Dining Room, chef Alyn Williams will be delivering a selection of appetisers, including Crudités with avocado dip, toasted seeds and sumac; Prawn Cocktail Crumpets; and Chicken Liver & Foie Gras Parfait. For the main course, diners can choose from Crispy Crackling Pork Belly, Slow-Cooked Rib of Beef, Salmon en Croûte with mandarin butter sauce; or a Double-Baked Lincolnshire Poacher Soufflé, all accompanied by classic roast sides. Dessert options include the theatrical Baked Alaska flambéed tableside, or a rich Dark Chocolate Pudding.

Upstairs, Prince and the Peacock will open its doors for lunch for the first time ever to mark Father's Day with a sumptuous, spice-driven menu. This multi-course feast features an array of tantalising dishes, including Ghughni Chaat, a tangy chickpea snack with green mango and tamarind; Patti Samosa filled with spiced chicken; house-spiced Chapli Kebab; and Tawa Jhinga, tiger prawns sautéed with Kandhari chillies and shallots. Mains include Butter Chicken and Wagyu Vindaloo, served with Butter Naan and Steamed Basmati Rice. Desserts feature Bhapa Doi, a steamed yoghurt flan with rose cookies; and Gulab Jamun with sandalwood ice cream. 

Experience bold Asian flavours at Ho Lee Fook and Grand Majestic Sichuan. The former will be presenting a special Father's Day edition of its Good Fortune Club. Led by chef ArChan Chan with dim sum artistry from chef Winson Yip, this decadent dim-sum feast promises a bold yet refined afternoon of indulgence, beginning with a selection of elevated dim sum like “Har Har” Har Gow, Scallop & Black Garlic Siu Mai, and Mala Beef Ball. Next, snacks include Cauliflower Mushroom & Celtuce and Chongqing Chicken Wings, followed by hearty additions from the wok and grill such as Seasonal Greens, Spicy Preserved Daikon & Beef Floss Fried Rice, and Kurobuta Pork Char Siu, honey-glazed and charcoal-grilled. To conclude the meal, indulge in “Yuenyeung” featuring milk tea gelato, coffee granita, hazelnut feuilletine and caramelised chocolate mousse; and Pandan Chinese Doughnuts drizzled with pistachio sauce. 

Meanwhile, the latter's Majestic Brunch offers a true feast of Sichuan flavours including unlimited appetisers, one choice of main course, unlimited servings of vegetables, rice and noodle dishes, and optional two-hour free-flow beverage packages.

Where: Magistracy Dining Room - G/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central; Prince and the Peacock - 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central; Ho Lee Fook - G/F, 1-5 Elgin Street, Soho, Central; Grand Majestic Sichuan - Shop 301, 3/F Alexandra House, 18 Chater Road, Central

Lobster Bar & Grill

Lobster Bar & Grill is set to launch a special Sunday Roast guest chef series featuring some of Hong Kong’s top restaurants on select Sundays from June to December. Each partnering restaurant will contribute a starter, a roast dish and a dessert, creating a culinary journey like no other. Kicking off this series on 22 June is acclaimed chef Agustin Balbi of the one-Michelin-starred Āndo. His line-up will include Cured Hamachi and Spot Prawns passion fruit tiradito, red onion, avocado, chives, lime; Argentinian Beef with empanadas, ensalada mixta, chimichurri sauce and fries; and Coconut, caramelised banana, dulce de leche flan. 

Where: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty

The Baker & The Bottleman

The Baker & The Bottleman steps things up with a refresh across both its bakery and restaurant, spotlighting a brand new bakery menu curated by head baker Helene Ng, alongside all-new seasonal à la carte and set lunch menus now available for lunch and dinner.

The bakery's new seasonal line-up features 20 freshly baked items, including the Twice-Baked Black Sesame Mochi Croissant, which balances a crisp, golden crust with a chewy, nutty black sesame mochi filling. For a summery twist, the Mango & Coconut Sago Croissant offers tropical brightness filled with silky coconut cream and dotted with mango cubes and chewy sago. On the savoury side, the Pumpkin, Kale & Anchovy Danish is a beautifully layered pastry topped with roasted pumpkin and briny anchovy, while the Mushroom & Brie Danish oozes earthy richness from sautéed mushrooms and melty brie. 

Upstairs, the restaurant introduces a new daily lunch set. It begins with small plates like Scotch Quail’s Eggs with Taiwanese vanilla and prune purée, Tomatoes on Toast with spiced nduja and anchovy, or Smoked Eel Crumpet with horseradish and lardo. Mains follow suit with hearty favourites such as Glazed Short Rib of Beef, crispy Fish Burger with beer-battered cod, tartar sauce and melted Red Leicester cheese in house-made brioche, or Roasted Pork Chop finished with burnt apple purée and bitter leaves. The set also includes a refreshing beverage to wash it all down.

Where: Shop G14&G15, G/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai

Mott 32

Mott 32 unveils a refreshed collection of à-la-carte signatures and new dishes that celebrate indulgence, elegance and theatrical flair. At the heart of the new menu is the Celebration Peking Duck, an indulgent take on their signature apple wood roasted duck, served with handmade bao and topped with caviar for a luxurious bite. The much-loved Pluma Iberico Pork with Yellow Mountain Honey also returns, now smoked with apple wood and presented tableside in a custom box releasing fragrant smoke that enhances the caramelised honey glaze.

Other highlights include a nostalgic reinterpretation of Hong Kong icons - Pineapple Bun, BBQ Iberico Pork. To finish, the Sour Plum Panna Cotta, Vanilla Coconut Ice Cream, Strawberry Roselle Snow capture the fleeting beauty of the seasons with its light and floral flavours.

Where: Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road Central

Also see: Amber's Richard Ekkebus on winning a third Michelin star

BluHouse

BluHouse at Rosewood Hong Kong gets a seasonal refresh with 17 new dishes, each reflecting Italy's culinary richness. This includes four new Roman style pizzas like Pizza Gamberi E Zucchine, which pairs sweet king prawns with creamy burrata and zucchini; and Pizza Quattro Formaggi featuring mozzarella, taleggio, gorgonzola and Parmesan in a rich, molten mix. Guests will also find two new pastas - Rigatoni alla Carbonara made the Roman way, and Mezze Maniche ai Frutti di Mare, a seafood lover’s dream with prawns, squid, mussels, clams, and octopus in a lobster-tomato sauce - as well as four new main courses like the Oxtail Stew (Coda alla Vaccinara), a rich, slow-braised Roman classic simmered in red wine with vegetables and a touch of dark chocolate; and Black Cod Fish (Merluzzo alla Romana), delicately braised with sweet onion, cherry tomato, raisins and white wine. 

Where: G/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Enishi

Under the leadership of head chef Toru Takano, teppanyaki restaurant Enishi enters a new chapter with the introduction of three new distinct omakase menus (Kizuna, Tunagu, and Tsugi), and an all-new teppanyaki à la carte menu.

A highlight across all three omakase menus is Enishi's signature Pot Rice, a recipe passed down from his mother featuring Niigata rice slow-cooked in a clay pot with dashi and finished directly on the teppan to create an aromatic charred base. The toppings vary by menu, offering a wide variety of combinations to close each omakase experience on a soulful, comforting note.

Meanwhile, the new teppanyaki à la carte menu brings a more dynamic, guest-led experience. Standouts include Steamed Hamaguri, a steaming performance of local clams with konbu, bamboo and clam broth, prepared tableside in the Japanese saka-mushi tradition; Fresh Prawn wrapped in shiso and kadaifu noodles then slowly crisped on the teppan; and Chicken Thigh, featuring tender Japanese chicken thigh served with sake-infused soy sauce and finely chopped Japanese leeks. 

Where: G/F 49 Bonham Strand, Sheung Wan

Butterfly Patisserie

Rosewood Hong Kong's Butterfly Patisserie is bringing its artisanal sweets to Central with a limited-time pop-up at ifc's Lane Crawford. Crafted by executive pastry chef Jonathan Soukdeo, guests can indulge in signature's such as the Hokkaido Custard Flan, made with premium Hokkaido milk, rich vanilla and a deep amber caramel. Also making its exclusive debut is the Hokkaido Taro Flan, a new irresistible creation offering a delightful local twist on a classic custard design with a velvety taro flavour encased in flaky, butterfly pastry. Only 150 flans (50 classic and 100 taro) will be available each day, with a limit of four pieces per customer.

Where: Lane Crawford ifc mall, Podium 3, 8 Finance Street, Central

Bacha Coffee

Bacha Coffee has opened its first full-concept location in Harbour City. Spanning 2,500 square feet, this new emblematic destination offers an unparalleled collection of over 200 varieties of 100% Arabica specialty coffees sourced from 35 countries around the world, as well as the art of traditional coffee preparation, service and coffee gastronomy. This new flagship also debuts Hong Kong's first ever Bacha Coffee Room, featuring a carefully curated menu available throughout the day to complement Bacha’s repertoire of coffees, signature pastries and viennoiseries.

Where: Shop G315 & G315A, G/F, Gateway Arcade, Tsim Sha Tsui

Shake Shack

Shake Shack celebrates its 7th anniversary with a limited-time Texas BBQ menu, new Cucumber Mint Boozy Lemonade (also available in a refreshing non-alcoholic version), and the return of Shack favorites that are here to stay - the Veggie Shack and Milk Tea Shake. Available until 6 July, the Texas BBQ Burger features a 100% all-natural Angus beef topped with fried jalapeño, pickles, fried onion and Shack made Texas BBQ Sauce; while the Texas BBQ Chicken comes with a crispy fried chicken complemented by a spicy and tangy Shack made BBQ sauce, fresh jalapeño slaw and pickles.

Where: All Shacks in Hong Kong and Macau

Don Julio

In a groundbreaking global collaboration, Tequila Don Julio and world-renowned DJ and producer Peggy Gou present Don Julio 194구, a limited-edition rendition of Don Julio 1942. Drawing from Gou's signature aesthetic (a blend of high-end fashion and edgy street style), the bottle stands as the ultimate statement piece, a perfect complement to the tequila's notes of caramel and oak, and sweet lingering finish.

See also: #giveaway - Royal Caviar Club Classic Trio Box Gift Set (HK$2,400 value),