{"id":42865,"date":"2026-04-09T01:47:47","date_gmt":"2026-04-08T17:47:47","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=42865"},"modified":"2026-04-09T01:47:47","modified_gmt":"2026-04-08T17:47:47","slug":"your-hong-kong-weekend-food-guide-for-april-10-13","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=42865","title":{"rendered":"Your Hong Kong weekend food guide for April 10-13"},"content":{"rendered":"


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This weekend, the city\u2019s tables swing from heritage glamour to fragrance-led indulgence and innovative Vietnamese flavours. From Happy Valley\u2019s caviar revival to a musk-inspired afternoon tea and a thoughtful Saigon-to-Central debut, this foodie schedule likely requires booking ahead.<\/p>\n

For more dining ideas, see the 2025 100<\/em> Top Tables Guide<\/em><\/span> \u2013 and watch this space for the 2026 edition.<\/div>\n

Friday, April 10<\/strong><\/h3>\n
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\"Amigo<\/div>
Amigo has launched its own house-brand caviar. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

For a Friday night filled with old-school glamour, head to Happy Valley\u2019s Amigo, where the Hong Kong institution has launched its first house caviar. From April 9, the heritage French dining room\u2019s new six-course caviar tasting menu pairs each guest with a tin of Amigo Caviar to savour in Russian, French or hand-tasting style.<\/p>\n

White asparagus or turtle soup follows, then seafood choices such as Chilean sea bass with champagne cream or seared scallops with herb ravioli and meat mains including Wagyu ox cheek or roasted lamb loin, ending with jasmine mousse and strawberry jelly.<\/p>\n

Where:<\/strong> 79A, Wong Nai Chung Road, Happy Valley<\/p>\n

When:<\/strong> Monday to Thursday, until June 30<\/p>\n

Price:<\/strong> HK$980; takeaway Amigo Caviar HK$250 per 10g tin<\/p>\n<\/div>\n


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This weekend, the city\u2019s tables swing from heritage glamour to fragrance-led indulgence and innovative Vietnamese flavours. From Happy Valley\u2019s caviar revival to a musk-inspired afternoon…<\/p>\n","protected":false},"author":1,"featured_media":42866,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[5214,108,1032,3569,5231,1666],"class_list":["post-42865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-april","tag-food","tag-guide","tag-hong","tag-kong","tag-weekend","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/42865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42865"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/42865\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/42866"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}