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Food & Drink News
By Michelle Chan | February 14th, 2023

Eat what? The most popular question asked by Hongkongers in all walks of life, from primary school students walking with their parents from school back home to hustling commuters WhatsApping their coworkers for quick lunch ideas. Find out what to eat in the month of February with our list below.

Roganic Hong Kong

OX dressed in coal oil, sea urchin, puffed buckwheat

Farm-to-fork advocate Roganic Hong Kong’s forth anniversary marks the beginning of many positive changes, and one of them is the newly launched full tasting menu (HK$1,180) that is all about freshness and the ingredients’ natural tastes. Start your evening with seasonal snacks such as Beetroot Tartlet, Chickpea Wafer and Birch Sap Glazed Truffle Pudding, each tempting you to peek over the kitchen counter to see what’s coming next.

This 13-course feast further champions savory dishes such as 35-Day Dry Aged Rhug Estate Sirloin, Line-Caught Giant Grouper and Local Dry-Aged Duck, with a rich and satisfying combination of Frozen Tunworth Cheese, Bee Pollen and Chamomile Cake and the signature Roganic caramelized miso parfait to end your Michelin-starred indulgence on an unforgettable note.

Roganic Hong Kong, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay, +2817 8383


Karubi & Kobe Beef Set (200g)

Japanese solo yakiniku pioneer YAKINIKU LIKE celebrates its second anniversary in Hong Kong with none other than some of the best beef out there — karubi (boneless short rib) and wagyu beef from Kobe. From today onward, the prestigious Karubi & Kobe Beef Set is available at limited quantities throughout the day, starting at HK$128 for 100g and HK$238 for 200g. Which, trust us, is more than filling even though it sounds nowhere enough.

YAKINIKU LIKE, various locations including Shop B, 2/F, No.8 Russell Street, Causeway Bay, +852 2875 6288

Plant Sifu™ x NOSH

Plant Sifu™ x NOSH offerings

Just when you think pre-designed meal plans can’t get any healthier, NOSH teams up with local plant-based gourmet label Plant Sifu™ to present up to 30 vegetarian and flexitarian meal options, boosting your fiber intake while keeping each bite fun and enjoyable.

Choose from favorites such as Thai Basil and Plant Sifu™ Mince with Broken Rice Bowl and Plant Sifu™ Hamburg Steak with Japanese Curry Rice to build the NOSH meal plan of your dreams, and enjoy 15% off your order with code “NOSHSIFU” at checkout. Act fast, ’cause these low-calorie goodie boxes will be gone after April 30.

Order the Plant Sifu x NOSH meal plans here.


Gulabi Mahal (left) and Hara Cherrapunji (right)

Okay, not exactly something you can eat, but who can say no to India-inspired cocktails that are more vibrant and enticing than the ole razzle-dazzle?

Rosewood Hong Kong’s Michelin-starred Indian restaurant CHAAT refreshes its previous roster with the specially designed “Colours of India” menu, courtesy of the mixologist masterminds over at DarkSide. The iconic hues as perceived by the eyes of Indians are interpreted as memorable cocktails taking on tropical, spice-infused flavors, striking colors and exotic names. Feast your eyes — and palate, of course — upon top contenders such as Neel Jheel and Gulabi Mahal (HK$170 each).

CHAAT, 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, +852 3891 8732



In response to the arrival of the season of renewal, Agora’s point of action is to refresh its signature menus with Executive Chef Antonio Oviedo’s Spanish heritage and personal culinary vision. Casting the spotlight on some of the finest seasonal produce sourced from Spain, the new and definitely improved Menú Ágora (HK$1,388) and Menú Gran Ágora (HK$1,788) will strike you with their full 9- and 11-course glory.

From the simplest green bean soup Vainas and go-to Rubia Gallega Tartare, to exquisite delicacies such as Ventresca, the most coveted part of Spanish red tuna belly served with Chinese sturgeon Ossetra
caviar, smoked eggplant, and fermented blue fish sauce — Agora showcases its innovative take on the classics, pampering your taste bud on the way.

AGORA, Shop 14, G/F D Hall, Tai Kwun, 10 Hollywood Road, Central, +852 2316 2005



Komüne, your favorite vegetarian restaurant from Hong Kong Island South, is back from its two-year hiatus with an even more vibrant health-conscious menu to show off. With modern European sensibilities at its forefront, this local chill spot crushes the one-dimensional stereotype of vegetarianism with gluten-free pizzas (HK$128-168) and “Pincho Moruno” Veggie Skewers (HK$98) on top of plant-based dishes such as Roasted Cauliflower (HK$168) and The Burrata (HK$168) salad.

For those with a sweet tooth, the Tiramisu (HK$98) is a creamy delight with mascarpone mousse, coffee-soaked ladyfingers, masala gel and cocoa sable to leave you almost a diet dropout. Come down to Komüne for your next meal, where they’re so confident with their menu that if you’re not happy with your dish, it’s on the house.

Komüne, Ovolo Southside, 64 Wong Chuk Hang Road, Aberdeen, +852 3460 8157

Snow Garden (Hung Hom)

Pigeon Marinated with Rice Wine Sauce and other offerings

Snow Garden is where nostalgic Shanghainese gourmet flavors find an audience in the new generation through founder Chiang Biu’s second-to-none expertise and dedicated craftsmanship. Whether you’re a new discoverer stumbling upon the refined Southern Chinese gastronomic profile, or a die-hard connoisseur of such traditional delicacies, you would definitely find yourself a fan of Snow Garden’s Signature Pan-fried Pork Buns and Double-boiled Jinhua Han Soup with Chicken and Tientsin Cabbage.

Snow Garden (Hung Hom), Shop 101, 1/F, Y83, 83 Wuhu Street, Hung Hom, +852 3897 9686

Whey x holt

NT Pork Bak Kut Teh 2.0

Save the dates February 27 and 28, as something of great gastronomic significance is cooking up in the Whey kitchen. Joining forces with Chef Jeffrey Downs from Taipei-based Michelin-starred restaurant holt, Chef Barry Quek of Whey is presenting an exclusive 8-course menu (HK$2,588) for the very lucky few who share their presence.

While the dishes served are kept hush-hush, we can only imagine what tantalizing flavors will arise when modern European delicacies are reinterpreted with Singaporean influences and both chefs’ diverse culinary knowledge. Wouldn’t miss it if we were you!

Whey, UG/F, The Wellington, 198 Wellington Street, Central, +852 2693 3198

Featured image courtesy of Agora

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