With Art Month, HK Restaurant Week and the Hong Kong Sevens, March promises to be a jam-packed month in Hong Kong. If by some stroke of luck you don’t already have weekend dining plans, we’ve chosen three must-try menus that offer a welcome break from this month’s hectic schedule.
Friday, March 7
Fill your Friday with Hong Kong flavours. Little Bao’s new seasonal menu features four innovative dishes that blend nostalgic tastes with modern twists. Crafted with respect for tradition and a spirit of reinvention, these new dishes include a curry brisket bao, stir-fry beef noodle-style fries, stuffed aburaage tofu with charred onion dashi and a creamy yuzu Yakult ice cream bao.
Opt for the seasonal set menu and enjoy all four in a selection of two baos, four share plates, two dessert baos, and two drinks.
Where? Central location: 1-3 Shin Hing Street, Central; Causeway Bay location: H1, G/F, 9 Kingston Street, Causeway Bay
Price: The signature set menu for two starts at HK$536
Saturday, March 8
Head to Tai Hang this weekend for laid-back brunch vibes at Qué Pasa, featuring mix-and-match Spanish-inspired egg dishes like eggs flamenco, with smoky Chistorra sausage, tomatoes and bell peppers cooked in a sizzling iron-cast. Other favourites include steak and eggs with chimichurri sauce and crispy potatoes and eggs benedict with Jamón Teruel ham and a creamy Béarnaise sauce.