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Hong Kong, SAR – Following a series of sold-out performances with her group Blackpink, K-pop sensation Jennie is set to return to Hong Kong in March 2026 to headline the highly anticipated ComplexCon festival. This appearance will mark the artist’s first solo headlining concert in the city, offering enthusiasts a unique opportunity to see the globally recognized star perform her independent catalogue. The annual ComplexCon event, a fusion of music, fashion, art, and pop culture, will also feature a headline performance by acclaimed American rapper Yeat, further solidifying Hong Kong’s status as a major hub for international entertainment.

The three-day cultural convention, slated for March 2026, aims to deliver a multifaceted experience, building on the success of prior sold-out editions. Jennie, renowned as the main rapper of the global phenomenon Blackpink, will take the stage on Sunday, March 22. Her solo career, launched in 2018 with the hit single ‘Solo,’ has cultivated a dedicated international fanbase, propelled by award-winning tracks such as ‘You & Me’ and the chart-topping success of her 2025 full-length album, Ruby. This solo performance follows Blackpink’s expansive Deadline World Tour, which includes three upcoming performances at Kai Tak Stadium and three others held earlier in the year.

Diverse Global Headliners and Artistic Vision

Joining the lineup on Saturday, March 21, is Yeat, who is making his debut performance in both Hong Kong and Asia. The innovative rapper is celebrated for his distinct experimental trap sound and powerful ‘rage beats’, having quickly risen through the ranks of the rap scene. His recent album, Lyfestyle, secured the coveted number one spot on the Billboard 200 chart, highlighting his significant global appeal. Yeat’s appearance comes after an impactful showing at ComplexCon Las Vegas the previous year.

ComplexCon Hong Kong 2026 is poised to be a comprehensive showcase of contemporary culture. Attendees can expect an immersive experience combining high-profile musical acts, exclusive brand activations, and curated art exhibitions. Reflecting the festival’s commitment to localized artistic talent, Kasing Lung, the creator of the globally popular character Labubu, has been appointed as the Artistic Director for this year’s event. Lung’s distinctive illustrations are expected to permeate the festival grounds and the surrounding urban environment, integrating local creative flair into the international event.

Navigating the Festival Experience

The appointment of Kasing Lung underscores the event’s mandate to merge global star power with significant local cultural contributions, ensuring a fresh and dynamic experience for attendees. The festival successfully staged events in 2024 and 2025, previously hosting major international acts including 21 Savage, Metro Boomin, and Quavo, reinforcing its position within the regional cultural calendar.

Organizers have confirmed that further details regarding the complete lineup, brand collaborations, and the full event programming schedule will be released shortly on the official ComplexCon Hong Kong website. Enthusiasts and prospective attendees should be prepared for the general public ticket on-sale date, scheduled for Tuesday, February 3. Tickets will be available through platforms such as Klook and Trip.com, anticipating high demand for this star-studded cultural convergence in the heart of Hong Kong.

ComplexCon Hong Kong 2026 is shaping up to be an essential date on the regional entertainment calendar, setting the stage for major cultural moments driven by both K-pop and contemporary rap, cementing Hong Kong’s leading role in the Asian arts and entertainment landscape.

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A distinctive new epicurean destination, Shellter, has opened its doors in Central, focusing on an upscale, interactive Japanese teppanyaki experience centered exclusively around premium shellfish. This culinary launch brings a sophisticated approach to oceanic dining, featuring an omakase format where high-quality lobster, crab, abalone, and various shellfish are prepared skillfully before guests. Shellter differentiates itself through its masterful chef and a sleek, minimalist aesthetic, offering Hong Kong diners an immersive, theater-like journey into fine seafood preparation.

Introducing Hong Kong’s Premier Seafood Teppanyaki Hideaway

Strategically located in the heart of Central, Shellter’s design reflects its coastal focus, blending deep-sea color palettes with refined Japanese architectural sensibilities. The name itself is a clever amalgamation of “shell” and “shelter,” suggesting a tranquil, exclusive haven for crustacean connoisseurs. Guests are invited to take a seat at the open teppan bar, an arrangement that maximizes interaction and allows diners to witness the meticulous culinary process under custom lighting. This setting transforms the meal into a communal, almost ritualistic dining performance.

The concept is helmed by Chef Ami Hamasaki, a teppanyaki veteran boasting over two decades of international experience. Chef Hamasaki refined her skills across major culinary hubs, including Australia, Dubai, and Japan, before settling in Hong Kong. Her global exposure allows her to infuse traditional teppanyaki techniques with contemporary flair, pushing the boundaries of crustacean-centric omakase. Shellter is positioned not just as a restaurant, but as a stage for Chef Hamasaki’s artistic mastery.

Omakase Focus: Precision and Inventive Flavors

Shellter’s menu revolves around omakase—the chef’s choice—ensuring peak freshness and seasonal relevance in every course. This focus allows Chef Hamasaki to present signature dishes that demonstrate both technical precision and vibrant creativity. Highlights include meticulously prepared abalone and steamed oysters, alongside specialties such as lobster delicately glazed with rich urchin sauce. Each plate underscores her commitment to showcasing the finest flavors of the sea through careful, refined cooking methods.

For those looking to enhance their dining experience, Shellter offers expertly curated sake pairings. These optional additions are designed to complement the delicate and complex profiles of the seafood, making the restaurant a compelling choice for both high-end personal occasions and sophisticated corporate entertainment. The integration of high-quality ingredients, expert preparation, and a carefully considered beverage program ensures a truly memorable dining event.

A New Benchmark for Interactive Fine Dining

Shellter’s arrival establishes a new benchmark for niche Japanese fine dining in Hong Kong. By focusing intently on crustaceans within the dramatic format of teppanyaki omakase, the restaurant offers a unique proposition that goes beyond standard dining expectations. For enthusiasts of high-end seafood and Japanese culinary arts, Shellter provides an essential, elevated experience. Bookings for this exclusive experience can be made online, securing a spot in Central’s newest and most distinctive culinary shelter.

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Central’s Tai Kwun Heritage Venue will host the fifth annual InnerGlow light art festival, running nightly from February 6 to 22. This year’s installation, titled Discotheque Dreams and developed by studio The Collective, transforms the historic Barrack Block and Parade Ground into a vibrant, interactive celebration of the 1970s global disco phenomenon and Hong Kong’s unique cultural fusion. The free, nightly event promises multi-sensory projections, live performances, and, for the first time, real-time audience engagement.

Tai Kwun, recognized as one of Hong Kong’s most successful heritage revitalisation projects, consistently leverages the stately Neo-classical architecture of the former Central Police Station Compound. The InnerGlow festival capitalizes on these imposing structures—highlighting the masonry, grand arches, and signature Doric columns—by utilizing them as monumental artistic canvases.

InnerGlow 2025: A Neon Dreamscape

The centerpiece of this year’s festival is Discotheque Dreams, a creative production that immerses visitors in the electrifying world of disco, tracing its revolutionary arrival and impact across Asia. Designed by technology and design studio The Collective, the show focuses on transforming the Barrack Block façade and the surrounding Parade Ground into a “funky dreamscape.”

The projections are meticulously crafted to reflect Hong Kong’s multifaceted identity, blending cultural touchstones from both East and West. Imagery will include iconic elements such as the lion dance and martial arts cinema alongside references to classic 1970s Hollywood productions. This artistic synthesis underscores the city’s role as a vibrant crossroads of global culture.

Interactive Technology Enhances Visitor Experience

A significant feature distinguishing the 2025 edition of InnerGlow is the incorporation of real-time audience interaction. Marking a first in the festival’s five-year history, the new technology invites guests to become active participants, allowing their movements and presence to directly influence the surrounding projections and live performances. This innovation is expected to foster an energetic, collective atmosphere within the main courtyard, surrounded by swirling, multi-colored light and pulsating rhythms.

The festival runs nightly from 6:30 pm to 9:00 pm, offering Central residents and visitors free, high-energy entertainment. Full scheduling details are anticipated in the coming month, though attendees can reliably expect nightly gatherings infused with 70s-inspired disco aesthetics.

Parallel Showcase: The Searchlight Mentorship

Running concurrently with InnerGlow is the third iteration of the Searchlight mentorship programme showcase. Searchlight, dedicated to fostering emerging artistic talent, will present new works by its alumni artists, providing a platform for the next generation of creative voices.

These specialized presentations, lasting approximately 30 minutes, will be projected onto the façade of F Hall and the adjacent Prison Wall, offering parallel artistic engagement distinct from the main light show. This dual programming strengthens Tai Kwun’s commitment not only to preserving its heritage but also to serving as a dynamic hub for contemporary art and mentorship in Hong Kong.

By seamlessly integrating advanced artistic technology with preserved historical architecture, the Tai Kwun InnerGlow festival continues to revitalize Central’s cultural landscape. It provides a noteworthy example of how heritage sites can successfully evolve into living, accessible public stages, attracting both local residents and international tourists to experience the pulse of Hong Kong creativity.

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HONG KONG, SAR – Lin Heung Lau, the venerable Cantonese tea house synonymous with dim sum trolleys and old-world Hong Kong dining, has announced a planned relocation of its Central branch. The iconic century-old institution, situated at the junction of Wellington Street and Aberdeen Street, will move to a new location in Sheung Wan this April, necessitated by the impending redevelopment of its current premises. The announcement confirms the permanent closure of the current Central site but assures the continuation of the brand’s legacy, easing concerns among local food enthusiasts following a recent message posted on social media.

The historic establishment, which celebrated over a hundred years of operation, revealed the move via a statement that expressed pride in being a “landmark in Central.” The relocation ensures the survival of its unique dining experience, notably the traditional practice of serving dim sum from classic pushcarts—a rarity in contemporary Hong Kong. The tea house has pledged to maintain its signature customs, including the cherished tradition of “one teapot, two dishes,” safeguarding its deep, century-old cultural connection with the city’s residents and visitors.

Preserving a Dim Sum Legacy Amidst Change

Lin Heung Lau’s tenure has been marked by periods of financial instability and temporary closures, including a significant hiatus in the summer of 2022 during pandemic-related struggles, followed by its highly anticipated reopening in April 2024. Despite these challenges, its resilience has cemented its status as a vital piece of Hong Kong’s culinary heritage. The current closure, however, is definitive for the Central location as the site is slated for commercial redevelopment.

The brand’s unwavering commitment to the traditional yum cha experience—an essential cultural ritual in Hong Kong—is central to its statement regarding the move. Lin Heung Lau has long been celebrated for offering an authentic glimpse into the city’s past, providing a nostalgic contrast to the modern culinary scene.

Key Details of the New Location:

• Address: Tung Ning Building, 249-251 Des Voeux Road Central, Sheung Wan.
• Proximity: Located near the historic Wing On department store.
• Timeline: The transition is scheduled to occur sometime in April.

Patrons wishing to experience the Central branch one last time are encouraged to plan their visits soon before the final shuttering. The establishment’s enduring popularity highlights the strong public appetite for preserving such cultural institutions.

Broader Presence in the City

The impending relocation of the Central hub is not the brand’s only recent development. Lin Heung Lau has expanded its footprint with a relatively new, round-the-clock branch in Tsim Sha Tsui. This expansion signifies a strategic effort by the management to ensure the viability and accessibility of the Lin Heung Lau experience across Hong Kong, catering to late-night diners and a wider audience while solidifying its long-term future.

The continuation of Lin Heung Lau in a new Sheung Wan setting underscores a crucial trend in Hong Kong: the balancing act between rapid urban development and the preservation of tangible cultural heritage. While the loss of the original Central site is recognized as the end of an era, the successful transfer of its operations promises that future generations can still engage with this integral component of the city’s distinctive food culture. The move ensures that the aroma of steaming dim sum and the bustling sound of the trolleys will remain a distinct part of the Central and Western districts’ landscape.

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Tai Kwun, Hong Kong’s celebrated heritage and arts centre, is set to host the fifth iteration of its signature light art festival, InnerGlow, transforming the historic Central police station compound into an immersive, nightly spectacle. Running from February 6 to 22, 2025, the InnerGlow 2025 event, themed “Discotheque Dreams,” will utilise the stunning neoclassical architecture as a canvas for dynamic visual projections and, for the first time, introduce real-time audience interaction. This year’s programme, running nightly from 6:30 PM to 9:00 PM, aims to blend historical elegance with vibrant, contemporary technology, offering free public access to a dynamic experience in the heart of Hong Kong.

Neoclassical Architecture Meets Disco Era

The meticulous revitalisation of the former Central Police Station, Barracks, and Magistrates’ courts has established Tai Kwun as a leading cultural hotspot. InnerGlow leverages the compound’s architectural assets—the imposing Barrack Block façade and the expansive Parade Ground—to stage a journey back to the revolutionary disco era.

Design and technology studio The Collective has been commissioned to create “Discotheque Dreams,” a production that pays homage to the cultural impact of disco’s arrival in Asia. The show will project a neon dreamscape, weaving together imagery that reflects Hong Kong’s unique East-meets-West identity. Viewers can expect to see cinematic references, spanning from 1970s Hollywood classics to local cultural touchstones like lion dance and martial arts films, all synchronised to pulsating rhythms.

Audience Takes Center Stage

A significant development for the 2025 edition is the integration of interactive elements. For the first time in InnerGlow’s five-year history, the event will employ technology allowing visitors to step directly into the light show. This innovation encourages real-time engagement, placing the audience alongside the projections and accompanying live performers, thereby transforming the traditional viewing experience into a shared, kinetic event within the main courtyard.

The successful blending of historic architecture—characterized by its elegant masonry, grand arches, and signature Doric columns—with high-tech visual media underscores Tai Kwun’s commitment to making heritage accessible and relevant to modern audiences.

Elevating Emerging Local Talent

Running concurrently with InnerGlow is the return of the Searchlight mentorship programme showcase. Now in its third year, Searchlight provides a vital platform for the next generation of visual artists. Alumni of the programme will present new, 30-minute light presentations. These emerging artists’ works will be projected onto the façades of F Hall and the adjacent Prison Wall, offering parallel, compelling narratives alongside the main InnerGlow activities.

Both the light festival and the mentorship showcase are scheduled to run across the two weeks in February, ensuring that the Central district buzzes nightly with cultural activity.

A Free Nightly Celebration

While the full detailed programme and specific live performance schedules are slated for announcement next month, the core promise of InnerGlow 2025 is a series of free nightly parties infused with energetic disco vibes. This accessibility ensures a wide demographic of local residents and tourists can experience the intersection of history, technology, and art. The event solidifies Tai Kwun’s role not just as a preserved landmark, but as a vibrant, constantly evolving cultural hub that contributes robustly to Hong Kong’s artistic landscape. Visitors are encouraged to monitor Tai Kwun’s official channels for the forthcoming detailed schedules to plan their visits to this must-see spectacle.

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Hong Kong’s culinary landscape prepares for a significant change as the venerable Lin Heung Lau tea house confirms the relocation of its Central branch. After facing closure due to site redevelopment—a recurring challenge for the century-old institution—the iconic eatery assured patrons it will continue its legacy just a short distance away in Sheung Wan. This strategic move, slated for April, ensures the perseverance of Lin Heung Lau’s celebrated dining experience, including its unique tradition of serving dim sum from classic push trolleys.

The announcement, initially sparking concern among loyal customers accustomed to the restaurant’s turbulent history of financial and pandemic-related closures, quickly shifted to optimism. The management publicly committed to maintaining its enduring culinary bond with the city, including its signature practice of “one teapot two dishes.”

Navigating Development and Tradition

Lin Heung Lau has been an integral part of Hong Kong’s dining culture for over 100 years. Its Central premises, situated at the corner of Wellington Street and Aberdeen Street, had come to symbolize a vanishing era. The tea house is recognized as one of the few remaining establishments in the territory where dim sum is still presented in the traditional style via rolling carts, offering an authentic, bustling yum cha experience beloved by locals and tourists alike.

The restaurant’s past decade has been marked by instability. It briefly closed in the summer of 2022 following struggles exacerbated by the pandemic, only to successfully reopen in April 2024. However, the current premises faced an imminent deadline, earmarked for redevelopment to begin this April. A statement from Lin Heung Lau expressed gratitude, noting, “We are honoured to have become a landmark in Central and a part of your daily lives. This remains our greatest pride.”

A New Chapter in Sheung Wan

Crucially, the tea house confirmed its immediate plans for continuation. The relocated establishment will open in Tung Ning Building, situated at 249-251 Des Voeux Road Central, Sheung Wan. This new home is conveniently located near the Wing On department store, positioning the institution centrally within a district rich with historic commercial activity. The transition is scheduled to occur within April, prompting patrons wishing to bid farewell to the current Central location to plan their final visits promptly.

The preservation of this historic venue is paramount for safeguarding Hong Kong’s culinary heritage. Lin Heung Lau represents not just a restaurant, but a crucial piece of the city’s identity, maintaining practices that modern eateries have mostly abandoned.

Sustaining the Legacy

While the Central branch prepares to close its current chapter, the brand is already expanding its reach. Lin Heung Lau recently inaugurated a dedicated branch in Tsim Sha Tsui, which offers round-the-clock service, catering to the growing demand for flexible dining options. This provides an alternative for individuals seeking the classic dim sum experience at any hour.

The relocation to Sheung Wan symbolizes a determination to persist despite the pressures of urban development and economic fluctuations. By securing a new site, Lin Heung Lau ensures that its century-old commitment to traditional Cantonese cuisine and its unmistakable yum cha atmosphere will continue to anchor Hong Kong’s vibrant food scene for years to come. Foodies and cultural preservationists alike view this successful transition as a vital victory for local heritage.

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A new specialty tea establishment, Aokomi, has introduced an unprecedented level of freshness to Hong Kong’s burgeoning tea scene by becoming the city’s first and only matcha purveyor to utilize an in-store stone mill. Located at Island Crest in Sai Ying Pun, the concept, founded by Joey Yu, offers patrons an authentic Japanese tea ceremony experience through its “tencha-to-matcha” dedication, grinding whole tea leaves (tencha) immediately before brewing to ensure superior flavour and aroma in every cup.

Achieving Unmatched Freshness

Aokomi distinguishes itself by eschewing conventional pre-milled matcha powder, opting instead to import high-grade tencha leaves directly from Uji, Japan—a region globally renowned for producing ceremonial-grade tea. The establishment’s foundational philosophy centres on rigorous control over the milling process, which is critical for preserving the delicate compounds in green tea.

The imported tencha is sourced specifically from farmers who practice shizen-shitate cultivation. This labour-intensive, traditional growing method allows tea bushes to grow naturally and untrimmed, maximizing leaf quality before the first-harvest leaves are picked by hand.

The commitment to peak freshness is maintained within Aokomi’s dedicated milling room, which is meticulously controlled for temperature and humidity. The proprietary stone mill grinds the tencha at a remarkably slow pace, yielding only 30 to 50 grams of fine matcha powder per hour. This time-consuming, deliberate process is crucial, preventing heat degradation that can compromise the tea’s quality and ensuring the vibrant taste that discerning matcha enthusiasts seek.

Menu Highlights and Culinary Offerings

The menu is designed to showcase the nuanced flavour profiles inherent in freshly milled tea, offering several distinct drinking experiences. Guests can sample three grades of single-origin matcha prepared as usucha (thin tea), starting at HK$68. For a richer, more textural experience, the velvety koicha (thick tea) provides a concentrated dose of the highly aromatic powder, priced at HK$120.

Beyond traditional preparations, Aokomi features contemporary twists crafted with its signature Komi matcha blend:

• Matcha Lattes (HK$65 hot, HK$68 cold)
• The Ao-Cano (HK$65), an Americano-inspired matcha beverage
• Seasonal options like the Strawberry Matcha Cappuccino (starting at HK$60)

The shop’s offerings extend beyond beverages to include a curated selection of culinary items that incorporate premium teas. Highlights include a vegan tencha pistachio nut butter on sourdough (HK$105), and gourmet desserts such as the matcha affogato with shiratama (HK$85) and the layered milky matcha pudding (HK$42). Additionally, patrons new to home-brewing can purchase specialized teaware and tools to recreate the Aokomi experience at home.

The soft launch phase is currently underway at G/F, Island Crest, 8 First Street, Sai Ying Pun. Potential visitors should note that the shop is currently closed on Mondays and Tuesdays.

By prioritizing transparency and traditional processing methods, Aokomi is setting a challenging new benchmark for quality and authenticity within Hong Kong’s competitive food and beverage market, offering a destination for both casual drinkers and devout tea connoisseurs willing to travel for the ultimate matcha experience.

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Iconic Hong Kong hospitality brand, The Royal Garden, has significantly expanded its portfolio for the first time in over four decades, officially opening its second major property, The Royal Garden Kowloon East, in Tseung Kwan O. Developed by Sun Hung Kai Properties, the new 366-key hotel, situated mere minutes from the MTR station at 3 Tong Tak Street, transforms a former Crowne Plaza location into a contemporary, nature-inspired “urban resort.” The launch introduces eco-conscious design, extensive family and pet-friendly amenities, and a phased opening schedule culminating in a premium rooftop Italian restaurant this summer.

Designing a Modern Urban Oasis

The Royal Garden Kowloon East marks a pivotal moment for the brand, which previously operated solely out of its flagship Tsim Sha Tsui location since 1981. Targeting a new generation of sophisticated travelers—particularly millennials and Gen Z—the hotel enlisted LAAB Architects to reimagine the high-rise structure. The design ethos centers on creating an “oasis of calm,” featuring interiors awash in soothing olive and apricot tones that evoke natural tranquility amidst the bustling city. This emphasis on wellness and sustainability aligns with contemporary guest preferences for restorative urban retreats.

The property offers multiple accommodation choices, including the Accessible Room, Urban Oasis Room, and the upscale Moonlit Horizon Suite. A notable distinction is the hotel’s dedicated focus on versatile and inclusive stays for families and pet owners.

Catering to Families and Four-Legged Guests

A highlight of the new property is its robust commitment to family-focused travel. Several room types are specifically designed for larger groups or children:

• Junk Bay Kids’ Den: Features themed play areas and dedicated bunk beds.
• Family Fortress: Provides a combination of a king bed and two lofted single bunks.
• Horizon Family Suite: Capable of sleeping up to four individuals comfortably.

Furthermore, the Royal Garden Kowloon East is a pet-friendly destination. Seven exclusive Horizon Retreat Villas are reserved for guests and their pets, accommodating up to two people and their four-legged companions, addressing a growing demand for premium, inclusive lodging options in the city.

Phased Opening Introduces Key Amenities

While the hotel has begun accepting guests in its rooms and suites, the full complement of facilities is being rolled out in stages. Phase two, scheduled for this March, will activate the specialized villas and crucial family amenities, including the Giggle Hill children’s play zone.

The final phase, set for July, will unveil the resort’s signature dining experience: Ponentino. Located on the top floor complete with a rooftop terrace, this Italian all-day dining venue takes inspiration from The Royal Garden’s critically acclaimed Sabatini Ristorante Italiano. Ponentino promises outstanding views, particularly at sunset, offering a refreshing perspective of the Tseung Kwan O area.

Beyond specialized offerings, the hotel features comprehensive leisure and functional facilities, including a 25-meter outdoor swimming pool, a fully equipped fitness center, and versatile venues for meetings and weddings. Guests can also enjoy relaxed dining and socializing at the Garden Lounge, which includes an outdoor area for barbecues, and the Fine Foods Lounge, providing coffee and baked goods.

To encourage early bookings, the hotel is offering a substantial promotional rate. Guests booking direct before March 31, 2026, using the promo code “RGKE” on the “Transformed Offer Rate” can receive a 25 percent discount and up to two complimentary breakfasts per room daily. This landmark expansion not only diversifies the Royal Garden brand but firmly establishes Tseung Kwan O as a destination for contemporary, experience-driven urban getaways.

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A celebrated cornerstone of Hong Kong street cuisine, the humble fishball, is poised for a fine-dining transformation as contemporary German eatery Heimat by Peter Find collaborates with local heritage giant Ha Ming Kee for a unique, limited-time gastronomic experience. This exclusive partnership elevates the ubiquitious delicacy, migrating it from traditional hawker stands to a sophisticated six-course tasting menu that merges meticulous German technique with authentic Chiu Chow flavors. The special menu, available only for lunch on select dates, offers diners a novel perspective on this essential local staple.

The collaboration centers on Ha Ming Kee, a venerable brand boasting over five decades of history and renowned for its commitment to handcrafted, fresh fish and cuttlefish products. Originating from a modest kitchen within the former Kowloon Walled City, Ha Ming Kee has expanded across Hong Kong while preserving centuries-old family recipes for its fish cakes, dumplings, and signature fishballs. It is this unwavering dedication to artisanal quality and freshness that attracted Chef Find, known for his innovative approach to contemporary German cuisine.

Chef Peter Find’s vision blends the robust flavors of Ha Ming Kee’s products with modern European culinary methods, resulting in a provocative East-meets-West narrative. The six-course affair begins by reinterpreting the street food snack with an appetizer pairing beloved cuttlefish balls and crisp fish skin with velvety potato foam and luxurious caviar. Another course delicately highlights the texture and pure taste of pan-fried fish cake slices, gently poached and served alongside a sharp Riesling mustard sauce.

The main event sees the common fish cake meticulously refined into a light mousse, perfectly setting off ocean trout and complemented by a rich Champagne cream sauce and a concentrated lobster reduction. The innovative tasting journey culminates with a regionally inspired dessert: a deconstructed mango pomelo sago paired with a refreshing coconut sorbet, providing a sweet, modern conclusion.

Securing This Unique Culinary Experience

This highly anticipated Heimat x Ha Ming Kee menu is priced at HKD 580 per person and features extremely limited availability, exclusively scheduled for lunchtime on January 23rd and 24th at Heimat, situated on the 8th floor of 33 Wyndham Street in Central. Reservations for this rare culinary fusion are highly recommended and can be made via the Heimat website.

Celebrating Hong Kong’s Food Heritage

This collaboration signifies a growing trend in Hong Kong’s dynamic food scene, where esteemed high-end restaurants are paying homage to deeply rooted local culinary traditions. By incorporating the authentic, high-quality products of heritage brands like Ha Ming Kee into contemporary dining, Chef Find not only showcases his innovative flair but also shines a spotlight on the rich, complex flavors born from authentic Hong Kong craftsmanship. For those whose craving for artisanal fishballs persists beyond this exclusive event, Ha Ming Kee continues to welcome aficionados at its multiple branches across the city, including Jordan, Kennedy Town, and Sheung Wan, offering both premium takeaway products and dine-in options. This venture offers a compelling example of how traditional local fare can successfully transcend its origins and find a coveted place within the realm of modern, sophisticated dining.

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Securing a table at Tokyo’s most sought-after dining destinations often feels like winning a culinary lottery, especially when vying for a spot at an establishment like the renowned Torishiki. For discerning diners in Hong Kong who have long faced the frustrating two-month advance booking process—conducted strictly by phone only during a two-hour window—relief is finally here. Master Chef Yoshiteru Ikegawa, the driving force behind the acclaimed Torishiki Ichimon group, has brought his meticulous yakitori concept to the city with the opening of Torikaze at The Forty-Five in Landmark, offering a direct taste of this otherwise elusive Japanese grilling mastery.

The Art of Yakitori-Do Lands Locally

Chef Ikegawa’s reputation precedes him; his Japanese dining empire encompasses 13 yakitori concepts globally, several of which boast Michelin stars or recommendations. His flagship, Torishiki, holds an almost unheard-of 4.4 rating on the influential Japanese restaurant platform Tabelog, signifying an “Excellent” status in a city saturated with world-class cuisine. This exceptional standing is built upon the chef’s precise, almost meditative approach he terms “yakitori-do,” or the way of yakitori, centered on the “one skewer, one lifetime” philosophy. This demanding approach mandates complete focus on every single piece cooked over the flame.

At Torikaze in Hong Kong, this rigorous standard is maintained by Chef Ryo Matsui, a dedicated protégé of Ikegawa. Matsui brings decades of specialized training to the new establishment, ensuring the authentic preservation of Tokyo-style binchotan grilling techniques.

Experiencing the Grilling Spectacle

Torikaze’s design emphasizes intimacy and spectacle. The venue features a U-shaped counter seating just 16 guests, allowing diners to witness the theatrical process firsthand. The key to the flavor profile is the use of highly prized Kishu binchotan charcoal, known for its sustained, clean-burning heat that perfectly caramelizes the ingredients.

The menu showcases premium ingredients, including cuts from Hong Kong’s famous three-yellow chicken, alongside seasonal vegetables. For a midday indulgence, Torikaze offers seasonally refreshed lunch sets (priced from HK$350–480), featuring comforting Japanese staples like oyakodon (chicken and egg rice bowl) and chicken soup with somen noodles.

Dining Options at Torikaze

The evening experience focuses on showcasing the chef’s selection and signature offerings:

• Omakase Dinner Menu (HK$780): A curated journey featuring signature skewers and hot dishes.
• À La Carte Options: Guests can personalize their meal by selecting individual skewers and adding supplementary dishes such as specialty rice bowls or grilled chicken ramen.

The arrival of Torikaze effectively bypasses the logistical nightmare associated with booking its Tokyo counterpart. Diners in Hong Kong can now readily access this elevated style of dining, moving the acclaimed yakitori from a difficult bucket list item to a local culinary reality.

This expansion reflects a growing trend of elite, hard-to-book global dining concepts choosing Hong Kong as their first international outpost, validating the city’s status as a top-tier destination for gourmet aficionados. The opportunity to taste Chef Ikegawa’s celebrated flavors without fighting the international reservation battle is a significant boon for local epicures.