{"id":63403,"date":"2026-06-24T16:23:02","date_gmt":"2026-06-24T08:23:02","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=63403"},"modified":"2026-06-24T16:23:02","modified_gmt":"2026-06-24T08:23:02","slug":"your-hong-kong-weekend-food-guide-for-june-26-28","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=63403","title":{"rendered":"Your Hong Kong weekend food guide for June 26-28"},"content":{"rendered":"


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Don\u2019t miss these limited-time offerings and new openings in Hong Kong this weekend, from Shanghai Plus\u2019 rare multi-chef Chinese collaboration to Kinsman\u2019s lamb-and-cocktail crossover and Smoke & Barrel\u2019s new Sai Ying Pun brunch. Book your table and ease into July with a full stomach.<\/p>\n

Friday, June 26<\/strong><\/h3>\n
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The main dining area at Shanghai Plus in Hong Kong. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

This weekend, Shanghai Plus in Wan Chai hosts a rare eight-hands collaboration, bringing together top Chinese chefs from Hong Kong, Beijing and Shanghai for a three-night celebration of Huaiyang, Cantonese, Chiuchow and Sichuan cuisine.<\/p>\n

Chefs Poon Chun-chiu of Shanghai Plus, Cheung Yat-fung of Beijing\u2019s Chao Shang Chao, He Zhujun of Shanghai\u2019s The Blooms of Yue and Tsang Chiu-king of Ming Court Wan Chai will offer a nine-course menu. Highlights include marinated mantis shrimps in sake and hua diao wine sauce, braised lobster with pepper cream lobster sauce, braised giant yellow croaker with pickled long beans, and Sichuan-style Wagyu beef. The meal ends on a sweet note with salted egg yolk lava balls and pandan glutinous rice roll.<\/p>\n

Where:<\/strong> Shop 201, 2\/F, Shui On Centre, 6-8 Harbour Road, Wan Chai<\/p>\n

When<\/strong>: June 25-27, 5.30-10.30pm<\/p>\n

Price<\/strong>: HK$2,388<\/p>\n<\/div>\n


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Don\u2019t miss these limited-time offerings and new openings in Hong Kong this weekend, from Shanghai Plus\u2019 rare multi-chef Chinese collaboration to Kinsman\u2019s lamb-and-cocktail crossover and…<\/p>\n","protected":false},"author":1,"featured_media":63404,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[108,1032,3569,6209,5231,1666],"class_list":["post-63403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-food","tag-guide","tag-hong","tag-june","tag-kong","tag-weekend","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/63403","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=63403"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/63403\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/63404"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}