Culinary Collaborations Will Mark Rosewood Hong Kong's 6th AnniversaryCulinary Collaborations Will Mark Rosewood Hong Kong's 6th Anniversary

Rosewood Hong Kong has unveiled a new reiteration of the ‘Rosewood Front Row’ as part of its sixth-anniversary celebration. The hotel has announced it will host a series of culinary collaborations and events to commemorate six years of gastronomic excellence, refined beverage crafting, and world-class hospitality.

Rosewood Hong Kong is inviting guests to take a ‘front row’ seat for a series of gastronomic celebrations to mark its sixth anniversary. The hotel will be hosting a series of culinary collaborations and events this March featuring a stellar lineup of renowned chefs and culinary experts.

The collaborations will take guests on an exceptional journey through a diverse array of flavours from around the globe. They promise to be a showcase of true gastronomic creativity and talent.

12th to 14th March: The Butterfly Room & Butterfly Patisserie & Chef Saiko Izawa from Rosewood São Paulo

Chef Saiko Izawa standing in a gardenChef Saiko Izawa standing in a garden

Rosewood Hong Kong’s iconic The Butterfly Room and Butterfly Patisserie will join forces with acclaimed Chef Saiko Izawa, Executive Pastry Chef of Rosewood São Paulo and named Latin America’s Best Pastry Chef 2017.

One of Chef Saiko's exquisite dessertsOne of Chef Saiko's exquisite desserts

Together, they will unveil a unique collection of afternoon tea specials and an exclusive cake creation from the 12th to the 14th of March, including:

  • “Guaca” – a ginger coriander sorbet with avocado cream and tuille
  • Fraisier with Mate Matcha – featuring inverted puff pastry with ganache montée de era mate and fresh strawberries
  • Sakura Blossom Cake – The ingredients are representative of Chef Saiko’s journey: The top layer is a silky-smooth cream cheese mousse made with pink guava pulp. The pink colour resembles a typical spring scenery in Japan, with cherry trees in full bloom. The taste of pink guava is a nod to the distinctive exotic flavours of Brazil, where Chef Saiko resides. In the centre of the creamy mousse, a luscious layer of guava paste awaits the palate for an explosion of tropical, fruity flavours. The base, vibrant green matcha and pistachio sponge cake represent new growth and are a reference to Chef Saiko’s Japanese heritage. On top of the cake is a layer of lightly salted gelatin with real Sakura flowers preserved in Japan.

This special cake will cost HK$688 for a 15cm whole cake and HK$98 for a pastry size. Pre-orders will be available on the 24th of February.

14th to 15th March: Fried Chicken Gala 2025 Edition – Hong Kong

Continuing their successful launch of the Fried Chicken Gala 2024 in Singapore, food critics Susan Jung and Evelyn Chen are set to host the Fried Chicken Gala 2025 Edition – Hong Kong inside Rosewood Hong Kong’s ‘Botanical Kitchen’ event space on 14 & 15 March for dinner.

The event will feature a lineup of Hong Kong chefs and bartenders, including Chef Li Chi Wai from one Michelin-starred and one Diamond-recognised The Legacy House, Chef Gaurav Kuthari from the Michelin-starred and Diamond-recognised CHAAT, and Chef David Lai from the Michelin-starred Neighbourhood (#16 on Asia’s 50 Best Restaurants 2024).

Joining them will be Lorenzo Antinori from Bar Leone, crowned #1 on Asia’s 50 Best Bars 2024, and Susan Jung.

Guests can anticipate an array of five creative fried chicken dishes paired with tantalising sides, complemented by a selection of special cocktails and non-alcoholic drinks from Bar Leone, Bollinger Champagne and VOSS Water.

This special event is priced at HK1980 + 10% per guest.

18th to 19th March: CHAAT & Hansik Goo

CHAAT and modern Korean restaurant Hansik Goo are teaming up for a rare dining experience from 18th to 19th March, offering a collaborative dinner menu comprising 13 unique dishes by Chefs Gaurav Kuthari and Chef Park Seung-Hun.

Both establishments, holding One Diamond and One Michelin Star, respectively, will present an enticing blend of Indian and Korean flavours, showcased in the following dishes:

  • Pani Puri with Shima Aji & Sour Soy Sauce
  • Korean Beef Tartare Samosa with Gochujang
  • Tandoori King Crab with Pinenut Sauce, Kristal Caviar, Poached Egg
  • Tandoori Local Black Perch with Gochujang, White Kimchi
  • Tandoori Chicken Roulade, Black Garlic Sauce
  • Tandoori Hanwoo Beef Ssam
  • Lamb Nargisi Kofta with Curry Sauce
  • Dried Daikon Pulao

The menu concludes on a sweet note with desserts such as Korean Mandarin Sorbet with Indian Alphonso mango and Masala Chai BingSu with red bean paste, mochi, and Korean shaved milk ice cream. This special event is priced at HK$1,588 + 10% per guest.

The 20th of March: The Legacy House & Thevar

Exclusively for dinner seatings on the 20th of March, The Legacy House at Rosewood Hong Kong is welcoming the two Michelin-starred restaurant Thevar from Singapore for an exclusive collaboration, melding Indian spices into traditional Chinese dishes. Led by Chef Mano Thevar, Thevar is known for its innovative takes on classic Indian flavours.

Guests can feast on special crossover creations such as:

  • Goan Spice Xiao Long Bao
  • Crispy Amadai and Sea Cucumber with Madras Curry
  • Rasam Hot & Sour Soup
  • Lobster Venn Ponggal with XO Sauce Wok-Fried Lobster
  • Wagyu Keema Mapo Tofu with Scallion Pancake
  • Roast Duck Biryani in Lotus Leaf

The culinary journey of Indian and Chinese fusion culminates in desserts such as Sweet Corn Rasmalai by Thevar and Red Bean Tangerine Molten Pastry by The Legacy House.

This special event is priced at HK$1,880 + 10% per guest.

21st to 22nd March: Darkside & Jewel of the South

DarkSide Bar will be hosting a collaboration with the acclaimed Jewel of the South, ranked #34 on the World’s 50 Best Bars 2024 list.

The bar is a tribute to New Orleans culture and the exquisite cocktail skills of Southern cocktail pioneer co-founder Chris Hannah.

From the 21st to the 22nd of March, between 8:30 p.m. to 11 p.m., guests can enjoy five special cocktails by Jewel of the South and immerse themselves in the heady and enchanting world of the Jewel of the South, exclusively at DarkSide. All cocktails are priced at HK$190 + 10%.

The 25th of March: The Butterfly Room & Chef Pierre Gagnaire

On the 25th of March, The Butterfly Room will join forces with world-renowned Chef Pierre Gagnaire for an extraordinary afternoon tea venture. Known for his groundbreaking and artistic approach to cuisine, Pierre Gagnaire is one of the leading figures in contemporary French gastronomy.

He is currently the head chef and owner of the eponymous three Michelin-starred Pierre Gagnaire restaurant in Paris and numerous other acclaimed establishments worldwide.

For this rare occasion, guests can look forward to savouring four delectable savoury canapés crafted by Chef Gagnaire himself during their afternoon tea experience at The Butterfly Room. This special Afternoon Tea event is priced at HK568 + 10%, with an additional HK$218 + 10% per glass of champagne per guest.

19th to 21st March: Marmo Bistro & The Pie Room, Rosewood Hong Kong

Marmo Bistro at Rosewood Hong Kong will host The Pie Room from Rosewood London from the 19th of March to the 21st. The Pie Room will offer a hearty set menu highlighting one of Britain’s most iconic dishes.

This exciting collaboration will captivate diners with the authentic and irresistible flavours of traditional pies by Head Pie Maker Nokx Majozi (above), offering a unique dining experience that celebrates Rosewood’s diverse culinary legacy worldwide.

Chef Nokx and team will be showcasing five dinner specials on the three nights, including a classic Scotch Egg with Celeriac Remoulade (HK$188), Braised Beef Steak Pie with Blue Cheese and Peppercorn (HK$298), Sticky Toffee Pudding with Caramel Sauce and Vanilla Ice-Cream (HK$128) and more.

Please visit the official website for more information or reservations for Rosewood Hong Kong’s special events.