• Until Coffee, a minimalist, all-white coffee and matcha bar arrives in industrial San Po Kong.
• Bow Coffee, opened, of all things, by youth-oriented insurance provider Bowtie, though its sleek, modern interiors would have you think otherwise.

• Urban Roasted Resort, the latest opening under the Urban Coffee Roaster brand, adds another notch in the overladen belt of Sham Shui Po's rapidly gentrifying Tai Nan Street.
• Between, the Japanese-inspired cafe by JIA Group, expands to its second permanent location in Wan Chai, after its pop-up venture at Haus in Central.

In a continuation of Feeding Hong Kong's pre-Lunar New Year workshop on food insecurity with eight top Hong Kong chefs, Tate Dining Room's Vicky Lau is getting her entire staff of 30 in on the action to mark International Women's Day. The team will split into two, with one group unloading, sorting and packing surplus food donations at Feeding Hong Kong’s Yau Tong warehouse, while the second group will pack 400 Emergency Food Boxes—each one contains enough essential food for 42 meals, including dry goods such as rice, noodles, oats, and beans, canned proteins, and beverages like tea and UHT milk.

“On this International Women’s Day, we decided to scrap the idea of cooking a special dinner at our restaurant and instead take direct action with the help of Feeding Hong Kong. We are passionate about this particular cause and hope as many hungry individuals receive the nourishing meals they deserve,” says Lau. “This will also be a very valuable experience for our teams to learn more about the shocking reality of food waste and food poverty in Hong Kong.”

If you would like to help alleviate food poverty, Feeding Hong Kong offers several options for you to make a difference, whether that be donations in the form of funds or food, volunteering your time, or–for those working at a restaurant, food wholesaler or distributor–arranging the redistribution of surplus stock to its Yau Tong headquarters. To find out more, head to feedinghk.org.

Signalling a change in seasons, Lucale's head chef Alessandro Angelini adds a host of new dishes to the menu. Highlights include the burrata con Gamberi, which layers red Sicilian prawns, melon, avocado and green apple atop a bed of burrata; and the tonno fresco Siciliano, where a bouquet of Sicilian tuna ribbons is paired with with avocado cream, soy sauce and a dressing of Sorrento lemons. The showstopper is undeniably the raviolo gigante con ricotta—a gargantuan raviolo expertly stuffed with ricotta, mascarpone and egg yolk in a black truffle and green pea cream sauce. The new dishes will debut from March 4 onwards.

Lucale, Shop A, 100 Third Street, Sai Ying Pun, Hong Kong; lucalehk.com

The Burmese restaurant in Central has added two Lethwei punches suited for two to four people to their drinks menu. Featuring a medley of tropical ingredients—think Nusa Caña rum, pineapple cider, and rhubarb and hibiscus cordial—the punches are served in Covid-safe fashion, in a hollowed-out pineapple with a tap on top, or a stacked tiffin lunchbox that can be separated into individual portions. Available only at the restaurant's "Lethwei Nights" on Tuesdays, these libations can be had for HK$300 and up.

Club Rangoon, 33 Aberdeen Street, Central, Hong Kong

The longstanding yakitori eatery Yardbird celebrates its 10th anniversary from next month onwards, having recently secured its first Michelin star. To commemorate the occasion, they will be holding 10 events and releasing 10 special collaborations over 10 months—expect food, drink and product collaborations with a who's who of the local F&B landscape. To stay updated on what they have in store, sign up for their newsletter online here.

Chow down on these new offerings from stalwarts of the Chinese restaurant scene, from Cantonese wine pairings to Nyonya cuisine.

• Yat Tung Heen celebrates five years as a Michelin-starred restaurant with a limited-edition eight-course wine pairing menu (HK$880) that sees classic dishes like honey-glazed barbeque pork and new creations such as steamed egg white dumpling with bird's nest matched with three premium pours from the likes of Perrior-Jouet, Pouilly-Fumé, and Domaine A.F. Gros.
• Nostagia reigns at Old Bazaar Kitchen this spring as chef Billy Chung whips up elevated Southeast Asian favourites like Singaporean stir-fried prawn in cereal, chilled drunken foie gras in Chinese yellow wine, and chilled squid, all within the private kitchen-like confines of its Wan Chai venue.
• T'ang Court at The Langham is similarly commemorating six consecutive years of three Michelin stars with Starry Afternoon tea set. At the fore are chef Wai Keung Kong's signatures, including baked stuffed crab shell, stir-fried Wagyu beef with green vegetables, and sautéed prawn and crab roe with pork and crab meat puff. Available from 2pm to 4pm daily, the tea set is priced at HK$988 for two.

Hong Kong-born cannoli brand Holy Cannoli is launching an all-new flavour of its signature pastry tomorrow (Saturday 27) at cocktail speakeasy 001. Blending bergamot and Earl Grey tea with a CBD infusion, the treat is sure to have certain therapeutic calming qualities. Starting from 3pm, the limited-edition flavour will be available while supplies last. 

001, LG/F, Welley Building, 91 Wellington Street, Central

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