Rosewood Hong Kong, one of the best hotels in the world, is celebrating its sixth anniversary this month with a lineup of high-profile dining collaborations. Running throughout March, the hotel will host eight exclusive culinary experiences featuring award-winning chefs, pastry masters, and top mixologists.
From March 12 to 14, The Butterfly Room and Butterfly Patisserie will collaborate with chef Saiko Izawa, executive pastry chef of Rosewood São Paulo and Latin America’s Best Pastry Chef 2017. The afternoon tea menu will feature “Guaca,” a ginger coriander sorbet with avocado cream and tuille; Fraisier with Mate Matcha, a puff pastry with mate-infused ganache montée and strawberries; and Sakura Blossom Cake, a layered creation with pink guava mousse, matcha-pistachio sponge, and preserved sakura flowers.
On March 14 and 15, Fried Chicken Gala 2025 Edition lands in Hong Kong after its Singapore debut. Hosted at Rosewood’s Botanical Kitchen by food critics Susan Jung and Evelyn Chen, the event (HKD1,980/person) will feature chef Li Chi Wai of Michelin-starred Cantonese restaurant The Legacy House, chef Gaurav Kuthari of Michelin-starred Indian restaurant Chaat, and chef David Lai of Neighbourhood (ranked No. 16 on Asia’s 50 Best Restaurants 2024). Award-winning bartender Lorenzo Antinori, from Bar Leone (No. 1 on Asia’s 50 Best Bars 2024), will curate cocktail pairings for the event.
Gourmets can book their seats for a creative fusion of flavors from two award-winning venues. Mark your calendars for March 18 to 19, and catch Michelin-starred restaurants Chaat and Hansik Goo’s 13-course Indian-Korean fusion menu (HKD1,588/person), featuring Pani Puri with Shima Aji and sour soy sauce, Tandoori Hanwoo beef ssam, and Masala Chai BingSu with red bean paste and mochi.
Love to eat pies? Make your way to Marmo Bistro from March 19 to 21 to enjoy a fun three-day British pie experience and get to taste authentic, traditional British pies by head pie maker Nokx Majozi of The Pie Room from Rosewood London. The three-day British affair will present a menu featuring Scotch Egg with celeriac remoulade (HKD188), Braised Beef Steak Pie with blue cheese and peppercorn (HKD298), Sticky Toffee Pudding with caramel sauce (HKD128), and more.
Another creative collaboration is happening on March 20, where guests can enjoy a menu (HKD1,880/person) blending Indian and Chinese cuisine. The Legacy House teams up with chef Mano Thevar of Singapore’s two-Michelin-starred Thevar for a one-night-only menu. The collab will feature Goan Spice Xiao Long Bao, Lobster Venn Ponggal with XO sauce wok-fried lobster, Roast Duck Biryani in Lotus Leaf, and more.
Celebrations wouldn’t be complete without some toasts. So head to Rosewood’s flagship bar on March 21 and 22 as DarkSide welcomes Jewel of the South (No. 34 on the World’s 50 Best Bars 2024) for a New Orleans-inspired cocktail showcase. Running from 8.30 pm to 11 pm, each cocktail will be priced at HKD190.
On March 25, The Butterfly Room will present an exclusive afternoon tea collaboration with internationally celebrated French chef Pierre Gagnaire. Guests will enjoy four signature savory canapés, with the afternoon tea (HKD568) and an optional Champagne pairing (HKD218).
For more information or to make reservations for Rosewood Hong Kong’s special events, visit rosewoodhotels.com. Rosewood Hong Kong is located in Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong.
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