Sasha Huang
Mar 5
Updated: Mar 21
The best new restaurants, events and things to do this month.
This article is also available to read in Chinese (HK).
Throughout the month of March, prepare yourself for an extraordinary brunch experience at BEDU! Guided by the culinary expertise of Chef Ali Ahmadpour, our latest menu showcases a captivating fusion of Persian, Turkish, and Jordanian flavors. Join us every Saturday, Sunday, and holiday from 12 pm to 4 pm, where BEDU eagerly awaits to host you and your loved ones for a delightful brunch affair, priced at just HK$440 per person.
BEDU, 40 Gough Street, Central, Hong Kong
Nestled by Victoria Harbour at the Hong Kong Museum of Art in Tsim Sha Tsui, Hue presents Modern Australian cuisine infused with diverse cultural inspirations. Savour the "Best of NSW" 5-course tasting menu at HK$980 per person, enhanced by a bespoke wine pairing experience priced at HK$450 per person, available all March.
Hue Dining, 1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Hong Kong | +852 3500 5888
MORA presents its newest soy innovations with the launch of the CHARACTERS OF SOY lunch and dinner tasting menus. Led by Hong Kong-born head chef Choi Ming Fai, these menus feature house-made soy and tofu ingredients. Drawing from Chinese culinary heritage, MORA celebrates the versatility and rich flavors of soy-based dishes. Their innovative approach emphasizes sustainability, utilizing house-made soy milk and tofu to craft consciously prepared dishes, minimizing food waste and reducing their carbon footprint.
MORA, 40 Upper Lascar Row, Sheung Wan, Hong Kong | +852 9583 8590
At the Island Shangri-La, Hong Kong, families discover an enchanting retreat on the 45th floor, redefining luxury. 21 themed rooms and suites offer seamless, chic accommodations for families.
Discover decadent Easter delights including the Hazelnut Speculoos Easter Egg Cake, Chocolate Easter Egg Trio, and Handcrafted Butterflies Easter Egg. Larger versions like Handcrafted Pistachio, Pecan, and Hazelnut Easter Eggs offer indulgent combinations.
by Louise Giovanelli at White Cube Gallery
with Art Basel at Convention & Exhibition Centre
by Sarah Morris at Tai Kwun
with ADI Design Museum at Hong Kong Design Institute
at Harbour City
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