{"id":46507,"date":"2026-04-22T15:02:44","date_gmt":"2026-04-22T07:02:44","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=46507"},"modified":"2026-04-22T15:02:44","modified_gmt":"2026-04-22T07:02:44","slug":"your-hong-kong-weekend-food-guide-for-april-24-26","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=46507","title":{"rendered":"Your Hong Kong weekend food guide for April 24-26"},"content":{"rendered":"


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This weekend, the city\u2019s offerings swing from a celebration of Alpine flavours to Earth Day creativity. Fill your diary with a high-end seven-course feast, a Saicho sparkling tea-inspired afternoon, and a sustainability showcase that proves waste can taste divine.<\/p>\n

For more fine dining, see the 2025 100<\/em> Top Tables Guide<\/em><\/span> \u2013 with our latest edition right around the corner.<\/div>\n

Friday, April 24<\/strong><\/h3>\n
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\"Bricelet<\/div>
Bricelet with pike perch and white fish roe, from Maison Dunand\u2019s Alpine tasting menu. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Chef Arnaud Dunand Sauthier \u2013 who led Bangkok\u2019s Le Normandie to two Michelin stars before opening his chalet-inspired Maison Dunand \u2013 takes over Hong Kong\u2019s Whisk Dining Atelier for two nights only on April 24 and 25, celebrating Evian\u2019s 200th anniversary with a seven-course Alpine spring tasting menu.<\/p>\n

The menu is an ode to mountain terroir at its purest: glacial-lake omble chevalier char (fish) with white asparagus and fir, fresh morels with Swiss chard, milk-fed lamb with bear garlic, Vacherin ravioli with lemon, bricelet (delicate waffles) with pike perch and white fish roe, and Menton lemon dessert with buttermilk and basil.<\/p>\n

Where:<\/strong> 5\/F, The Mira, 118-130 Nathan Road, Tsim Sha Tsui<\/p>\n

When:<\/strong> April 24-25, 6.30pm-10pm<\/p>\n

Price:<\/strong> HK$1,288<\/p>\n<\/div>\n


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