The Baker & The Bottleman's newly appointed head chef Benjamin Lee—who cut his teeth working at establishments such as Eleven Madison Park and Le Bernardin in New York, and most recently, Sub Rosa Bakery in Virginia—is launching a new collection of baked goods for dine-in and takeaway. New items include a selection of croissants (from HK$28 to HK$45) such as the chocolate almond croissant and variations of the Chelsea bun (from HK$30 to HK$34), a classic spiced British pastry that is usually topped with currants and brown sugar. Other treats include caramelised white chocolate doughnuts, hazelnut coffee cookies, almond citrus cookies, and a new version of sourdough bread. There is also an upgraded breakfast croissant (HK$50) with fried egg, truffle ham and red Leicester cheese to try.

The Baker & The Bottleman, Shop No. G14 and G15, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

With air travel becoming the norm once more, Hong Kong's home carrier Cathay Pacific is marking the occasion by partnering with Duddell’s, another homegrown brand, to bring a taste of Hong Kong to those that fly with them in 2023. Named “Hong Kong Flavours”, the airline's culinary concept aims to celebrate the city's unique heritage and food culture. The menus will be available throughout the year during select flights departing from Hong Kong for both first and business-class customers.

Together, the two brands have worked to create in-flight versions of classic dishes and local specialities. Highlights in business class include drunken prawns with aged Huadiao wine, shredded chicken and jellyfish salad, and a hot and sour rice noodle with barramundi and pickled mustard greens. Meanwhile, in first class, guests can enjoy the likes of red braised Iberico pork belly with radish and wok-fried lobster in white pepper sauce.

Central wine bar ThinkWine is beefing up its food menu this season with the introduction of new dishes like beef tartare, escargots in a pastry shell, and oysters (usually HK$180 for six, but offered at HK$128 every Friday night). The raclette is also not to be missed while there’s still a chill in the air—for HK$328 per person, it’s an all-you-can-eat affair that you can grill yourself at the table. In addition, ThinkWine has also unveiled its upcoming restaurant takeovers, with Racines (March 1), Bengal Brothers (March 22) and OBP (April 4) in the lineup.

The UK's popular surf 'n' turf concept Burger & Lobster is popping up at The Ritz-Carlton Hong Kong's Ozone until the end of 2023. The world's highest rooftop bar will be offering the brand's signature dishes including the Mayfair burger, original lobster, original lobster roll, and the Hong Kong exclusive dish: typhoon shelter lobster and deep-fried bao with vanilla ice cream and chocolate cream sauce. In addition to the food menu, Ozone has also created four cocktails and two non-alcoholic drinks to wash it all down. Lunch is available from 12 pm to 3pm (last seating at 2pm) and dinner from 6pm to 1am (last seating at 10.30pm). To reserve a spot at this pop-up, contact Ozone at +852 2263 2270.

Jeff Bell, award-winning bartender and owner of Please Don’t Tell (PDT) New York, is coming to the overseas branch inside The Landmark Mandarin Oriental from March 3 to 6, celebrating the hotel's eighteenth anniversary in the process. At PDT Hong Kong, Bell will host a four-day guest shift as well as a PDT Sunday School mixology class alongside Hong Kong's head bartender Daniel Valencia. Guests can get a taste of both PDT locations at one time with cocktails such as Benton's Old Fashion from New York and V.S.O.Tea from Hong Kong, among many others. Bell has also created new drinks including Black Tie, Green Mamba and Suntory Time Machine to pair with the bar's signature hotdogs and bar bites.

The guest shift will run from 5pm to 12am and the PDT Sunday School (HK$498 per person) will take place on March 5 from 4.30pm to 6pm. The price includes a tasting session, DIY cocktail experience and PDT hotdog pairing.

Reservations can only be made for four guests and above by contacting +852 2132 0110 or lmhkg-restaurants@mohg.com with a minimum spend required

Grand Majestic Sichuan has announced its head chef Theign Phan along with new dishes created with the restaurant's culinary consultant Fuchsia Dunlop. Phan, who also led the kitchen at Le Garçon Saigon, was born in Malaysia before growing up in Singapore and as a result, has been influenced by multiple cultures. Now, she will make use of her diverse knowledge and interest in Asian cuisines at the fiery restaurant with new and reimagined dishes.

These dishes include Australian spiny lobster with gong pao sauce and cashew nuts (HK$1,288; must be pre-ordered at least two days in advance); calamari and beansprouts in Sichuan peppercorn and spicy soy sauce (HK$308); spicy chicken and abalone hotpot with doubanjiang and Sichuan peppercorn (HK$488); and boneless Angus beef short rib with fermented chillies, bamboo shoots and chive blossoms (HK$348).

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