Hong Kong will host a series of 15 one-off dining collaborations this March, organised by The Forks & Spoons to coincide with the city’s first time hosting Asia’s 50 Best Restaurants 2026. The programme includes four official 50 Best Signature Sessions alongside additional cross-border chef collaborations staged across multiple venues in the city.
The initiative brings together chefs from across Asia and beyond, reflecting the regional spotlight on Hong Kong during awards week.
EVENT HIGHLIGHTS
Estro x Eatanic Garden x Baan Tepa x Labyrinth x Born x Crony x Dej Kewkacha
22 March | Dinner | Estro
Estro will host one of the week’s largest collaborations, bringing together chefs from Seoul, Bangkok, Singapore and Tokyo. Led by Chef Antimo Maria Merone, the evening places modern Italian cuisine in dialogue with contemporary Korean, Thai, Singaporean and French-Japanese influences.
Participating restaurants include one MICHELIN-starred Eatanic Garden (Seoul), two MICHELIN-starred Baan Tepa (Bangkok), Labyrinth and Born (Singapore), two MICHELIN-starred Crony (Tokyo), and Thai pastry chef Dej Kewkacha. The seven-course dinner is priced at HK$3,888 +10% per guest.
Roganic Hong Kong x NAAR (India)
22 & 23 March | Dinner | Roganic Hong Kong
Roganic Hong Kong, known for its produce-focused philosophy, partners with NAAR by Chef Prateek Sadhu from India. The collaboration brings together two ingredient-driven kitchens, with NAAR drawing from Himalayan produce and Roganic maintaining its seasonal and sustainable framework.
The eight-course menu is priced at HK$1,880 +10% per guest.
Louise x Odette x Villa Aida
22 & 23 March | Dinner | Louise
Louise will host a collaboration with Singapore’s three MICHELIN-starred Odette and Japan’s Villa Aida. The exchange connects modern French technique with agro-gastronomy and garden-led cooking philosophies.
The eight-course dinner is priced at HK$2,288 +10% per guest.
Andō x Logy x Florilège x Ta Vie x Le Du
23 March | Dinner | Andō
Andō presents a multi-chef collaboration bringing together restaurants from Taipei, Tokyo, Hong Kong and Bangkok. Participants include Logy, Florilège, Ta Vie and Le Du, representing Japanese, Taiwanese and Thai culinary perspectives.
The seven-course menu is priced at HK$3,880 +10% per guest.
Yong Fu Hong Kong x Yong Fu Shanghai x Selection by Du x Jade Dragon
23 & 24 March | Dinner | Yong Fu Hong Kong
Yong Fu Hong Kong leads a multi-city collaboration focused on Chinese regional cuisine. Participating restaurants from Shanghai and Macau contribute interpretations of Ningbo, Chaoshan and Cantonese traditions.
The eight-course menu is priced at HK$3,880 +10% per guest.
Leela x Restaurant Au Jardin x Dragon’s Den x Keng Eng Kee
22 March | Lunch | Leela
Leela hosts a lunch collaboration blending Indian and Cantonese influences. Guest restaurants include Au Jardin (Penang), Dragon’s Den (Hong Kong) and Singapore’s Keng Eng Kee Seafood.
The 12-course lunch is priced at HK$988 +10% per guest.
Leela x Sōma
23 & 24 March | Dinner | Leela
Leela collaborates with Bangkok’s Sōma, exploring Indian and Southeast Asian flavours through an eight-course dinner priced at HK$1,188 +10% per guest.
Grand Majestic Sichuan x Peach Blossoms x Summer Pavilion
22 & 23 March | Dinner | Grand Majestic Sichuan
Grand Majestic Sichuan hosts a three-way collaboration with Singapore’s Peach Blossoms and one MICHELIN-starred Summer Pavilion. The 10-course dinner highlights regional Chinese styles and contemporary interpretation.
Priced at HK$1,280 +10% per guest.
Ho Lee Fook x I-Sang
23 & 24 March | Dinner | Ho Lee Fook
Ho Lee Fook partners with Bangkok’s I-Sang for a Cantonese and Korean barbecue-focused dinner, combining modern Cantonese cooking with Korean influences.
The eight-course menu is priced at HK$888 +10% per guest.
ALL KOREA NIGHT AFTER PARTY – Moo-Lah by Born & Bred
25 March | By Invitation Only
Moo-Lah by Born & Bred will host an invitation-only after party featuring Korean restaurants and chefs participating in the awards week, extending the celebrations beyond formal dining events.
ISLAND SHANGRI-LA PRESENTS “GOURMET MARCH”
Island Shangri-La Hong Kong will run a parallel programme of collaborations across its venues.
5–7 March: Petrus welcomes fermentation specialist David Zilber.
19–22 March: Pastry chef Yusuke Aoki presents dessert collaborations.
22–23 March: Lobster Bar & Grill partners with Born & Bred for a nine-course dinner (HK$1,998 +10%).
23–24 March: Ming Pavilion collaborates with A. Wong (London).
26–28 March: Petrus partners with IDAM by Alain Ducasse (Doha).
