DON PEDRO

Sai Ying Pun has welcomed a new Argentinian steakhouse, and it’s a refreshing choice for your next romantic date spot. Helmed by Chris Mark and Vidur Yadav, the 35-seat space channels the laid-back Buenos Aires’ classic bodegones with beef sourced from the same farms as the legendary Parrilla Don Julio and dry-aged in-house—75 days for the ribeye, 40 for the tenderloin. The short menu rounds out with chorizo flambé, beef empanadas, and a Malbec-focused wine list featuring a flight exclusive to Hong Kong. Finish with the namesake Don Pedro dessert: fresh gelato, toasted walnuts, and a generous pour of whisky.

Second Street, Sai Ying Pun; bookings from 2 June; around HK$600; @DonPedroHK

GOKAN LAUNCHES NEW COCKTAIL MENU

Shingo Gokan‘s Ice House Street bar GOKAN unveils nine new cocktails drawing on Japanese festival culture, Okinawan ingredients and Hong Kong influences. Organized by the five fundamental flavors (gomi)—sweet, sour, spicy, bitter and savory—highlights include the Omatsuri Banana, a clarified milk punch celebrating the chocolate-covered bananas of Japanese summer festivals, and the Mango Hot Pot, a playful sha cha–infused creation with beef, cilantro and tamari. Other standouts feature the Geisha Espresso Martini made with premium Colombian Geisha coffee from Koffee Mameya and Okinawa purple sweet potato, plus the Black Tomato Tree, a dark twist on Gokan’s iconic Tomato Tree using Shandong black tomato and Shizuoka Amela tomato with a black olive salt rim.

30 Ice House Street, Central | @gokan.hk

Cafe TOO’s “Taste of Japan” Buffet, Island Shangrila

Island Shangri-La’s buffet goes full Japanese this month with a new theme launching on June 3. The spread spans three zones: a sashimi and sushi station with otoro and chu-toro on weekends, a hot section featuring yakitori, tempura, and unagi don, plus a dinner-exclusive wagyu zone with sukiyaki, teppanyaki, and crispy wagyu cutlet. The usual cafe TOO hits—steamed lobster, oysters, roast lamb—stay on rotation. Shangri-La Circle members get 20% off, and there’s a flash sale running 27–29 May with buy-one-get-one-free deals.

Level 7, Pacific Place, Admiralty; lunch from HK$568, dinner from HK$868; (852) 2820 8571

The Silver Tray Society at Cassio Social Club

Cassio’s terrace has a new Wednesday night residency, and the tagline says it all: “Grow up. Get a Happy Meal.” Running 7pm to 10pm from 27 May, The Silver Tray Society pairs a roving martini trolley—shaking classic and Nusantara espresso martinis tableside—with an Adult Happy Meal served on a silver platter. Tiers run from a premium burger with one martini ($180) up to the full works with truffle fries, chicken bites, and a limited-edition happy meal box ($250). The last Wednesday of each month goes bigger with a Special Edition featuring guest female mixologists and pop-ups from female-founded lifestyle brands.

Cassio Social Club, Lan Kwai Fong; every Wednesday from 27 May; from HK$180+10% SC

BLANC DE NOIRS

This summer we’re indulging in bubbles and refined bites! Located on the seventh floor of the Landmark Mandarin Oriental, an intimate and glamorous bar has joined the hotel’s seven Michelin starred restaurant collection. In striking black and white marble tones and accented with vintage photography, the space has been set for serious bubbles with champagnes available by the glass and a 500-label cellar spanning grower cuvées and rare vintages. Chef Richard Ekkebus brings you into the kitchen and oversees the food along with caviar topped comfort: think a fried chicken with ranch and caviar, a fillet-o-fish with ravigote mayo, and Beaufort gougères. There’s also artisanal charcuterie sliced tableside on a Berkel and a Hokkaido milk soft serve with olive oil and Maldon salt.

7/F, Mandarin Oriental The Landmark, Central; open daily from 11:30am; (852) 2132 0077

DIECI

Six months in, Chef Paolo Olivieri‘s intimate Central osteria is doubling down on regional Italian cooking with its most ambitious menu refresh yet. Over 60 percent of the dishes are new this summer, built around the chef’s “Osteria Futura” philosophy—tradition as a starting point, not an endpoint. Expect a refined Mozzarella in Carrozza (the Roman fried sandwich, layered with prosciutto cotto and garlic mayo), Catalana (Sardinian-style lobster with Tropea onions and cherry tomatoes), and a lighter take on lasagna with zucchini flowers and summer black truffle. The wine list has also been overhauled to spotlight small, family-run Italian producers.

Basement, 29–31 Gough Street, Central

ARGO’S NEW “EXPLORATION” MENU

Four Seasons’ perennially ranked bar (No. 11 on Asia’s 50 Best Bars 2025) has turned the spotlight, dropping a new cocktail menu to try now. Under beverage manager Jonathan Gabbay, the 12-drink Exploration programme unfolds in two chapters: the first centred around collaborations with local Hong Kong makers –  from a Chinese medicine practitioner to a cha chaan teng and even a tattoo artist – and the second inspired by seasonal ingredients. 

Highlights include Hong Kong Punch, a cognac-and-shochu number topped with egg tart foam and served with a butter tartlet for scooping, and the Rooty Slushy, a rum-based frozen drink with sweet potato, truffle honey, and balsamic. Ten house classics round out the list for those who know what they like.

Four Seasons Hotel Hong Kong, Central; cocktails from HK$180+10% SC

O’RM X THE GREEN DOOR: A NIGHT OF KOREAN DELICACIES AND SPIRITS

On June 11, The Green Door invites guests deeper down the rabbit hole with a one-night-only Korean takeover. The whimsical speakeasy, hidden beneath Graham Street’s wet market, welcomes O’rm—Hong Kong’s high-casual Korean snack bar—for an evening of elevated bites and curated traditional liquors. Fresh off its new menu collaboration with artist Mr. Koo, The Green Door continues pushing creative boundaries by bringing O’rm’s refined Korean flavours into its Alice in Wonderland-inspired space. Owner Chef Junwoo Choi (formerly of OBP) and Beverage Director Ted Ko of KAVE Group bring the kitchen takeover to life, where underground magic meets warm Korean hospitality and city pop energy.

June 11, 2026 | The Green Door, Graham Street

TIFFANY BLUE BOX CAFE OPENS AT LEE GARDENS

Starting from June 13, Tiffany & Co. invites Hong Kong into its world of Tiffany blue with the opening of its new Blue Box Cafe at its new Lee Gardens flagship in Causeway Bay.  The culinary experience comes from one-Michelin-starred ANDO’s Chef Agustin Balbi, who has crafted a menu of reimagined classics incorporating local ingredients. The all-day offering moves through breakfast—including the legendary Breakfast at Tiffany’s, available throughout the day—to the internationally celebrated Tiffany Afternoon Tea and weekend brunch. The café sits on the first floor of the 773-square-meter store, alongside a watch salon and Home & Accessories space, with artworks by Gregor Hildebrandt, Shim Moon Seup, Vik Muniz and Sho Shibuya throughout.

Opens June 13, 2026 | Lee Gardens, Causeway Bay

DEAD POETS LAUNCHES DRAFT NATURAL WINE FROM LA CABANE

Dead Poets on Aberdeen Street is teaming up with natural wine pioneers La Cabane to introduce draft wine to the Arts Row. Starting June 15, the cocktail bar will pour two exclusive New Zealand natural wines from Amoise winery straight from the tap: the Keg Chenin Blanc 2025 and the Keg Amphora Gamay Noir 2025, both at $90 per glass. Available whether you’re stopping by the daytime barbershop or kicking off a night on the slope.

Aberdeen Street, Central | From June 15

The post WHAT’S NEW TO TRY THIS JUNE IN HONG KONG appeared first on T&C Magazine.

What began as a humble pasta bar in a Wan Chai cul-de-sac has become one of Hong Kong’s most beloved dining institutions. This summer, Pici celebrates its 10th anniversary with a world-first collaboration with Chef Kwon Sung-jun, the champion of Netflix’s hit Korean cooking competition Culinary Class Wars known to fans as Napoli Matfia.

The partnership marks Chef Kwon’s first collaboration of this scale and his Hong Kong debut. Trained in world-class kitchens with deep roots in Italian cuisine, the chef brings a perspective that bridges Seoul and Naples—a fitting match for a pasta bar that has spent a decade making Italian tradition feel like home.

A Menu That Crosses Continents

From July 1 to 31, all nine Pici locations will serve a limited-time collaboration menu. Highlights include the Tagliolini Sicilian Prawn Tartare e Bottarga, a contemporary take on classic aglio olio; the Pici White Poultry Ragu & Truffle featuring duck, guinea fowl, yellow chicken and turkey finished with fresh truffle; and the Ravioli Galbi-jjim, a Korea-meets-Italy creation of braised short ribs with pear and pineapple on demi-glace, finished with Parmesan cream. The Chestnuts Tiramisu recreates the legendary dessert that helped Chef Kwon claim victory on the show.

Launch Events

The celebration kicks off on June 26 and 27 with Guest Chef Dinners at Pici Central, where Napoli Matfia will premiere the menu in person. Bookings are open now.

On June 27, Pici takes over the PMQ Atrium for its 10th Anniversary Market, a free public celebration from noon to 7pm. The market features pasta-tasting stalls, hand-rolling workshops, Aperol Spritz stations, and two live stage moments with Napoli Matfia—including a spontaneous “Pasta Challenge” and a “Young Pasta Chef Competition” presented by FWD Insurance, culminating in a live cooking demonstration.

Pici is also opening its 10th location at YOHO Mall in Yuen Long this summer, bringing handmade pasta to the New Territories for the first time.

Details

Guest Chef Dinner: June 26 & 27 at Pici Central

Pici 10th Anniversary Market: June 27, 12pm–7pm at PMQ Atrium (free entry)

10th Anniversary Menu: July 1–31 at all locations

Visit pici10.com for reservations.

Co-presented by FWD Insurance. Produced by Pirata Group.

The post PICI MARKS 10 YEARS WITH NETFLIX STAR NAPOLI MATIFA IN FIRST HONG KONG COLLABORATION appeared first on T&C Magazine.

It’s a Friday evening in Kennedy Town. You’ve had a long week and want to escape Hong Kong’s city chaos — to be surrounded by warmth and comfort. Stübli opens its doors for exactly that.

Step inside and you’re instantly met with a buzz of energy. Even on its very first days, dishes flow from the kitchen to dining tables and the aromatic scent of melting cheese fondue greets you at the door. Whether you’re gathering with friends, sharing a meal with family, or enjoying the evening with a special someone there’s a place for everyone at the table.

Alongside the food, you’ll notice playful pop art pieces adorning the walls from a carefully curated selection by the founder himself. A guest favourite is a striking artwork featuring a comedic scene: a long string of fondue stretching from a pot to a dog holding a fork. Its playful touch adds layers of personality and friendliness to the space.

Stübli is more than a restaurant, it’s a sanctuary that transports you straight into a Swiss dining experience. A place of joy, laughter, and indulgent flavours, offering a welcome retreat from the relentless pace of Hong Kong.

Located on Cadogan Street, we step into the world of Head Chef and Founder Matthew Ziemski, where he tells our editors the stories of immersing himself in Swiss culture and the journey that brought Stübli to life.

QUESTIONS & ANSWERS

1. Stübli is deeply personal to you. Can you tell us how your upbringing in Bern shaped the vision?

I was originally born in England, but my mum’s family is from Switzerland, specifically the Bern region. As a child, I spent a lot of time there and learned about Swiss culture. It was during those visits that I discovered the concept of a “Stübli”, a traditional style of Swiss restaurant known for its warmth and intimacy. That early exposure played an essential role in shaping my vision for the concept.

2. Your sister’s concept is Nocino. Can you tell us more about this collaboration and how the two concepts complement each other?

Nocino’s concept stems from another part of my family. My aunt is from Ticino, the Italian speaking region of Switzerland. There, they have a style of restaurant called a “Grotto,” which focuses more on Italian style cuisine.

The two concepts complement each other as they showcase two distinct sides of Switzerland. Stübli represents the German speaking region, featuring classic Swiss dishes like cheese fondue. Nocino, on the other hand, highlights the Italian influence with dishes such as fresh pasta. Together, they present a broader picture of Swiss culinary culture.

3. Let’s talk about cheese fondue! a true Swiss classic. What do you hope to share with Hong Kong?

In Hong Kong, I’ve noticed that people either really love cheese or prefer it in moderation. That’s why we decided to offer our fondue in two sizes. A smaller portion and a more traditional, larger size. The smaller option is perfect for two friends or for those who want to enjoy fondue without feeling too full afterwards.

We also wanted to introduce something more contemporary alongside the classics. For example, we offer a lobster béarnaise fondue and a lobster infused cheese fondue. So while we stay true to tradition, we also bring in a modern twist.

4. Can you tell us about the menu creation process?

With the Stübli concept, we naturally feature many classic Swiss dishes. However, we didn’t want to be overly traditional. Hong Kong is a modern, fast paced city, so we aim to reinterpret classic dishes in a contemporary way.

Balance is important. In addition to fondue, we offer steaks something more approachable and familiar to Hong Kong diners. This allows guests to visit for a comforting steak dinner any day of the week, rather than coming solely for cheese fondue.

5.Why did you choose Kennedy Town as the home for Stübli?

Kennedy Town has a vibrant yet community-driven atmosphere. It feels neighbourhood-focused but also international, which aligns perfectly with what we want: Stübli to represent a warm, welcoming space with European roots, right here in Hong Kong.

Address: Shop B, 39-41 Cadogan St, Kennedy Town Hong Kong

The post SISTER CONCEPT NOCINO OPENS THE DOORS TO Stübli IN KENNEDY TOWN appeared first on T&C Magazine.

From audiophile listening rooms to kinetic art installations, Hong Kong’s bar and dining scene continues to push in unexpected directions this month. Tasha Lam dives into the newly refreshed and opened spots around town that you need to know about.

The Green Door Bar x Mr Koo — 2026 Signature Collection “Strangers:friends:lovers”

Central’s speakeasy-beneath-the-wet-market is at it again. The Green Door Bar has teamed up with tattoo artist Mr Koo for a new cocktail collection, “Strangers:friends:lovers”, that’s equal parts playful and precise.

Across 21 original drinks, the bar riffs on classics with off-kilter twists. Think a Perfume Umami Martini laced with mushroom and elderflower (Coco, HK$150), a cornbread-and-jalapeño Gold Rush (Lee, HK$160), and the returning cult favourite Jenny: a Big Mac–inspired Paloma complete with tomato, pickle and secret-sauce shrub (HK$180). Several serves arrive in handcrafted ceramic cups by local artists Laiza and Laven. Four mocktails round out the menu for the sober-curious.

The Green Door, LG/F, 97 Wellington Street, Central. @thegreendoor.bar

Friday After Class — The Third Culture Sip

Friday After Class is raising a glass to the city’s grown-up third-culture kids with The Third Culture Sip, a cocktail programme that ditches the tired “fusion” label for something more personal. Each drink channels the in-between feeling of global childhoods filtered through a Hong Kong lens — black sesame and lemongrass meet bourbon in the Spice & Sesame Martini, while the Butter Pop! spins cinema snacks into a white rum sipper with popcorn, Earl Grey and chocolate.

For the adventurous, Yaki-Caprese Salad mashes Rome and Osaka together with vodka, mozzarella, yaki sauce, ginger and wasabi. All cocktails are priced at HK$130.

Friday After Class, 52 Peel Street, Central. @fridayafterclass.hk

Dead Poets — Liquid Gallery v4: Dead Painters

Dead Poets’ latest concept treats cocktails as canvases. Following menus dedicated to writers and musicians, the Aberdeen Street bar is now channelling art history’s heavyweights for Liquid Gallery v4: Dead Painters.

The Van Gogh’s Sunflower riffs on the Dutch master with gin, absinthe, sunflower seed and marigold cordial, while the Campbell’s Highball nods to Warhol’s pop-art tins via Jack Daniel’s, clarified cola and tomato-strawberry syrup.

The launch ties into bartender Nikita Matveev’s Aberdeen Arts Row initiative, which sees three of his venues — The Old Man, AER and Dead Poets — each spotlighting a different creative discipline this month.

Dead Poets, G/F, 41–49 Aberdeen Street, Central. @deadpoetshk

AER — New Dining & Cocktail Programme

Central’s audiophile hideout AER has levelled up from late-night drinks den to full-blown “Listening Lounge”. A custom quadraphonic sound system — vintage Altec 19 speakers, JBL monitors and Class-A amplification — means the playlist genuinely drives the palate.

The new menu leans American diner: Uncle Andy’s Hot Beef piles roast beef, mustard sauce, fried egg and chilli crisp high, while Irish nods include Spice Bags and a properly poured Guinness.

Cocktails translate record labels into liquid form under the banner “Indulge in the Frequency” — Factory Records channels post-punk via pineapple, lime and allspice; Nervous Records delivers peak-hour energy with espresso and velvet coconut. Weekends bring sets from some of Hong Kong’s sharpest selectors.

AER, UG/F, Ming Hing House, 52–56 Staunton Street, Central (entrance on Aberdeen Street).
Wed 5pm–midnight; Thu–Sat 5pm–1am. @aer_hkg

The Old Man — “Relationships” Sculpture & Relations Menu

The Old Man is pairing cocktails with kinetic art this season. To accompany the bar’s Relations menu — a drinks programme exploring the human connections that shaped Ernest Hemingway’s life — the Aberdeen Street institution has unveiled a contemporary mobile sculpture co-created with design partner Oddity Studio.

Inspired by Alexander Calder’s floating forms and the “accidental sculptures” of Hong Kong’s back alleys (à la photographer Michael Wolf), the piece comprises twelve suspended objects held together by equilibrium alone, each representing a figure from Hemingway’s orbit: mentors, rivals, lovers, friends and family.

Set in gentle, perpetual motion behind the bar, it serves as a living backdrop while bartenders pour drinks that distill those same relationships into liquid form. It’s conceptual, yes, but mostly it’s a very good excuse to sit, sip and stare.

The Old Man, G/F, 37–39 Aberdeen Street, Central. @theoldmanhk

Cruise Restaurant & Bar — Port of Call: Mexico

Fancy a trip to Cabo without the 17-hour haul? Cruise Restaurant & Bar is transforming its Victoria Harbour rooftop into a Latin fiesta for six weeks, partnering with premium distributor Spiritu for Port of Call: Mexico.

Expect frozen margaritas whirring from a custom slush machine (boozy or zero-proof), a cocktail line-up heavy on tequila and mezcal — try the smoky La Paloma or the tropical Banana Old Fashioned — and a food menu that crashes Asian flavours into Mexican street-food staples. Think Mapo Nachos smothered in Sichuan pork and wagyu short-rib tacos with tomatillo chutney.

Every Friday from 8pm, resident DJs drop reggaeton and Latin beats to keep the weekend rolling. Sombreros optional, but encouraged.

Port of Call: Mexico runs 17 April – late May 2026.
Cruise Restaurant & Bar, 23/F (West Tower), Hyatt Centric Victoria Harbour Hong Kong, North Point. @cruisehk

photo credits @tashalam // YK

The post WHAT’S NEW IN HONG KONG THIS MAY! appeared first on T&C Magazine.

What began as a networking dinner quickly softened into something playful, meaningful and interactive for the new year. 

Palate itself is made for this kind of gathering. Located in Taikoo Place, the restaurant centres on dining designed for sharing, food becomes a starting point for connection rather than the main event. In the restaurant, there’s a variety offered beyond the dishes, with a dedicated mingling and sports section, aptly named The Sports bar complete with a pool table and large screens streaming sports events. It’s relaxed, unpretentious, and intentionally social.

Signature drinks were served first, something familiar and easy-going to start the night. Guests drifted between tables, slipping into conversations and getting to know one another naturally. By the time everyone was ushered into the dining area, the room already felt warm and open — the kind of atmosphere where people are comfortable leaning into something new.

That’s when things shifted.

Next to each personalised name card sat a pen. And a blindfold.

We were guided through a short mindful meditation by Janet Fong before putting on the blindfolds. With sight removed, attention shifted to taste, texture, and feeling. There was a brief pause across the room, followed by nervous laughter — the kind that comes from stepping outside your comfort zone, but enjoying the uncertainty of it.

As the small plates began to arrive, the experience became unmistakably collective. Without visuals to rely on, people leaned on one another. Someone would suggest a flavour they could taste, and suddenly the whole room would light up in debate is it scallop, or something else? A bite that felt subtle suddenly became bold once it was named. Taste stopped being individual and became something shared, something to bond over, even between strangers.

What stood out was how quickly hesitation melted away. The reliance on others didn’t feel awkward, it felt grounding. The room grew louder, warmer, more animated. The food wasn’t being judged or decoded; it was being experienced together.

When the blindfolds were removed, the surprise wasn’t just the reveal of the dishes that had been eaten, but the shift in perception without sight. A reminder of how much our enjoyment of food, and our opinions more broadly are shaped by visuals and by the people around us.

This Taste & Toast Mixer by Palate wasn’t about testing tasting skills or food knowledge. It was about leaning into uncertainty, creating connection through shared experience, and letting food feel social and playful again. And honestly, that’s what made the night so memorable.

The post A BLIND DATE WITH PALATE appeared first on T&C Magazine.

The launch set the tone for a month-long culinary takeover across Hong Kong, offering diners an early glimpse into the excitement that followed. Rather than treating avocados as a passing trend, Urban Coffee Roaster approached the partnership with a commitment to ingredient integrity and an elevated sense of craft; presenting avocados not as an accessory, but as the foundation of each dish.

The resulting menu balanced familiar comforts with reimagined flavours, highlighting the naturally buttery, smooth character of Australian avocados. The limited dishes included:

• Avocado Crab Toast –  fresh crab layered with creamy avo and aromatic spices, creating a light yet refined bite.
  
• Smoked Salmon Avocado Tartare – a modern composition of smoked seafood, lemon and egg yolk folded into silky avocado for depth and brightness.
  
• Avocado Milkshake – the unexpected standout, blending avocado with banana, cheese and crushed almonds for a textured, energising indulgence.
  

Beyond the dishes, the launch event fostered a warm, community-driven atmosphere. Guests were treated to limited-edition take-home gifts: koala plush toys, avocado knives and branded tote bags. Thoughtful gestures that amplified the collaborative spirit and allowed guests to leave with something memorable.

This month-long takeover offered Hong Kong’s fast-paced dining culture a rare moment to slow down and savour intentionally curated flavours. Through this partnership, Urban Coffee Roaster and Australian Avocados demonstrated how a single ingredient, when treated with care, can inspire new conversations within the city’s ever-evolving café scene.

organized and photos by Wine-Luxe

The post URBAN COFFEE ROASTER X AUSTRALIAN AVOCADOS appeared first on T&C Magazine.

In the world of creative expression, a new medium is never just a product; it’s a provocation, a new language for an ongoing conversation. As Hong Kong’s cityscape skyline hosted The World’s 50 Best Bars, a different kind of debut captured the imagination of the city’s discerning creatives. This wasn’t merely the launch of a spirit, but the introduction of a new voice in the dialogue of taste: Solisca Tequila.

On October 6th, the Japanese-inspired sanctuary of Yume—the premier nightlife destination on Hollywood Road—transformed into a creative nexus for conversations. Throughout the evening, the space hummed with energy as industry insiders, local creatives, and international guests mingled beneath the pulsating beats of the resident DJ. The exclusive launch for Solisca was an exquisitely curated experience, being the first chapter in a story written for those who seek authenticity and connection, savoured in every sip, mirroring the very ethos of Yume: the dreamscape of imagination and transformation.

The launch served as the opening argument for Solisca’s philosophy, a deliberate departure from the conventionally expected. The brand presented itself not as a traditional tequila, but as an evolution of a refined agave spirit—additive-free, rich in narrative, and dedicated to purity of form. Featuring two distinct expressions, the menu showcased the Blanco, with its crisp, clean canvas, yet the true showstopper was the Reposado Cristalino. Its complex layers of an older tequila, whilst retaining a Reposado’s vibrant soul became the talking point of the night, consisting of a spirit aged in American Oak Pipón barrels, yet filtered to clarity. Its beautiful contradiction within a glass challenged conventional classifications in the beverage industry, much like the avant-garde.

Guided by Chief Beverage Officer Elliot Faber, the event was a prelude to Solisca weaving itself into the fabric of the city’s landmark bar week. The conversation moved from Yume to the city’s most acclaimed venues, with guest shifts at Mostly Harmless, Green Door, Lobster Bar, Avoca at the Mondrian Hotel and more throughout the week.

As the city celebrated the world’s best bars and beverages, a nuanced, complex, and utterly sip-worthy proposition had entered the discourse, reminding us that the most exciting creative movements begin with a single, authentic conversation.

The post SOLISCA’S ARRIVAL IN HONG KONG : THE SPIRIT OF A NEW DIALOGUE appeared first on T&C Magazine.

Hong Kong’s culinary scene thrives on collisions – where East meets West, Tradition meets
reinvention, the sizzle of a wok meets the clink of a cocktail glass. On August 14th at
Kinsman, that collision took centre stage as Chef ArChan Chan of Peng Leng Cheng and Ho
Lee Fook stepped behind the bar for the first time, shaking up her debut signature cocktail
alongside a menu of Cantonese bites. The result? A love letter to Hong Kong, served with
equal parts nostalgia and innovation.

The collaboration felt inevitable. As Gavin, co-founder of Kinsman, put it: “We’re close in
concept, but also in distance.” Just a stone’s throw apart on Peel Street, the two spots share
a rhythm – where guests often drift between Peng Leng Cheng’s homey dai pai dong vibes
and Kinsman’s liquid artistry. But more than neighbourhood proximity, it’s a kinship of spirit
and passion. “It’s friendly energy. Very local, and we’re always supporting each other,”
ArChan mused.

For Gavin, the partnership was a long time coming. “ArChan is one of the big champions of
Cantonese cuisine in Hong Kong – and Asia,” he said. “I’m honoured to have her cooking
here tonight.”

Indubitably, the star of the night was ArChan’s AC’s G&T – a manifesto in a glass. “This is
going to be my signature cocktail in 20 minutes,” she laughed, admitting she doesn’t drink
much but adores the simplicity of a G&T. Her twist? A playful nod to initials: gin, green apple
(the “G”), and local sparkling tea (the “T”). “My favourite colour is green,” she added, as the
vibrant pour landed in guests’ hands – a liquid snapshot of her personality: bright, layered,
and unapologetically Hong Kong.

Inspiration came from unexpected places. She cited Liquid Intelligence – “It’s like the Bible”
– as she dives into cocktail science. “Creating something new isn’t about being original. It’s
combining things in ways people don’t expect,” Gavin echoed, a philosophy they both live by.
Of course, the food, too, told stories. ArChan’s oyster omelette-kimchi pancake hybrid was a
culinary passport stamp: “Oyster omelettes are a signature dai pai dong dish, but I used to
cook Korean food. This reflects my journey.” Meanwhile, Gavin embraced his in-between
identity: “Not fully Cantonese, not fully Western – but that’s the strength.”

When asked what drives them, their answers mirrored their styles – ArChan’s grit, and
Gavin’s curiosity. “Do what you love,” ArChan insisted. “Kitchens are hard, hot, and
dangerous. But which job isn’t hard? If you love it, it’s worth it.” Gavin added, “Be a sponge.
Stay curious. Travel, read, absorb. Creativity is remixing what already exists.”
The night wasn’t just a collab – it was a celebration of Hong Kong’s irreverent soul. From
ArChan’s dai pai dong revivalism to Kinsman’s boundary-pushing drinks, the message was
clear: tradition isn’t static, and innovation isn’t rootless. It’s the alchemy of both that keeps
this city – and its vibrant flavours – alive.

As the last sips of AC’s G&T were drained, one thing was certain: some collaborations feel
like business. This one? Just art, and pure chemistry.

The post GIN & WOK: HOW TO HONG KONG MAVERICKS REDEFINE THE HK SOUL appeared first on T&C Magazine.

Photos taken by vanessaye

Feb 21st 2024, Grand Opening

Amid the competitive dining scene in Hong Kong, dedicated chefs like Gavin Chin are opening new restaurants to satisfy the city’s food lovers. One such establishment is the House of Culture, which recently opened its doors after almost a year of preparation. Despite its inconspicuous location, the restaurant attracts patrons intrigued by its concept of highlighting diverse cultural expressions. The menu offers a variety of creative dishes that fuse Asian flavours with French techniques, ranging from ceviche to curries. The restaurant also features a bar and open kitchen, allowing guests to observe the culinary process.

The post HOUSE OF CULTURE GRAND OPENING appeared first on T&C Magazine.

January 24 2024 marked The Trilogy Chapter 3 Ella Grand opening event: an exciting ceremony with over 800 attendees. 

Trilogy includes a rooftop bar, private karaoke area and main dance floor– in line with its namesake. On the same floor as the dance floor, the 26th floor of the H-Code building, there is a unique speakeasy called Ella with picturesque scenery and a gorgeous piano for live music jams to pair with it. Our team got an exclusive interview with Jeremy Wong, a local model, digital influencer and actor, who said that Trilogy’s atmosphere was noticeably more admirable than its predecessor, Carbon, because of its more nightlife-oriented design that suited the venue better. We also talked to Declan Rhys Sidey, a South African music producer, founder of welovethiscity.life, club promoter who stated that ‘ultimately the goal is for [Trilogy] to become the best club in Asia.’ With beautiful skyline views, competitively priced drinks and diverse nightlife experiences at the same venue, Trilogy is most definitely worth the visit, especially for readers looking for a more aesthetic and holistic nightlife experience different from the usual Lan Kwai Fong. 

Photo: Wilson ( IG @wilson_jcy) & Vincent ( vincent.tkl)

The Trilogy also invited tarot card readers for their guest, including Kiyoko Tsukabayashi who is the founder of KOSMIC.

Could you please tell us more about KOSMIC

 ⁠Founded by Kiyoko, KOSMIC is about beauty, wellness, divination and gems. We are a mindfulness event management company that offers a series of mindfulness services, such as 1-on-1 consultations to tailor-made team-building workshops. We have previously worked with Rosewood Hotel Group, The Murray Hotel, Soho House Hong Kong, Royal Hong Kong Yacht Club and more. 

How was the event ( Trilogy) for you that night?

First of all, thank you, The Trilogy, for having us. This is one of the most significant events of the year, with around 800 guests. The theme was black and gold, so we customised a black bookmark with gold stamping for the opening night. Also, it’s the new year, so we decided to host a 1-on-1 manifestation reading, and guests could write down their thoughts or wishes to the universe on the bookmark we’ve prepared. We love seeing the audience’s reaction and are truly grateful for this collaboration. 

What quotes or life advice would you like to give on behalf of KOSMIC?

KOSMIC’s tagline is Dream of Outer Space. 

The reason for choosing this tagline is that I wanted to share the idea that the world is big, we should go out and explore it whenever we have the time and resources we need. It’s never too late and nothing to lose in adding value and validating yourself. So keep striving and manifest the life you want, and dream big. The universe always has a plan for us, to be grateful for all the experiences we have and continue to build a better version of ourselves.

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