From Riviera-leaning cocktails in Central to one of Bangkok’s most talked-about kitchens landing in Admiralty for two nights only, these are the places worth building a table around this month.
Jean-Pierre introduces a Roquefort and pear martini
There is always a reason to return to Jean-Pierre, and the newly refreshed cocktail menu offers another. Much of what regulars come for remains, including the Cornichon Martini and Chambord Margarita, but the new additions shake things up a little.
Club 55 is light and herbaceous with a subtle Riviera influence, while L’Étranger leans warmer, built on cognac with a gentle spice. For April, a limited Bleu Martini brings something more unexpected, pairing Roquefort with pear in a cocktail, best paid with a Croque Monsieur alongside.
Cocktails from HK$120–HK$160.
Jean-Pierre, 9 Bridges Street, Central
Carna by Dario Cecchini joins the world’s best steak restaurants
Tucked away at the top of Mondrian in Tsim Sha Tsui, with some of the best views across the harbour, Carna by Dario Cecchini has secured its place among the world’s leading steakhouses, recently named No. 78 in the World’s 101 Best Steak Restaurants by Upper Cut Media House — a list widely regarded as a benchmark for serious steak dining.
If it has been on your list, this is the moment to go. White asparagus is in its fleeting season from April to early June, woven here into a series of thoughtful dishes, from pan-seared with Tuscan ham and porcini (HK$328) to a more indulgent fennel-sausage risotto (HK$348). On select evenings this month, the Butcher’s Secret Cut series returns, spotlighting Pardoo Wagyu rump cap (HK$788), a lesser-seen cut grilled over charcoal, its generous fat cap slowly rendering to deepen both flavour and texture.
Carna by Dario Cecchini, Mondrian Hong Kong, 39 Kimberley Road, Tsim Sha Tsui
Martinis and caviar, high above the city
At Green Room at Upper House Hong Kong, a new menu revisits one of the more enduring pairings, martinis and caviar, with a more refined, contemporary approach.
From 3pm, the space settles into an easy early-evening rhythm. Martinis are made precisely to preference, wet, dry or dirty, served alongside a concise menu that moves from Superior Sturgeon caviar with potato rösti to Polmard beef tartare, and, more unexpectedly, fried chicken topped with caviar.
Set against sweeping skyline views from Level 49, bookmark this spot for the next time you want to feel simultaneously indulgent and sophisticated.
Martinis HK$148 | Bar snacks from HK$88
Green Room, Level 49, Upper House Hong Kong, Admiralty
A cocktail map of Causeway Bay at Salon Lanson
At Salon Lanson, the Hong Kong Odyssey cocktail series reads less like a menu and more like a narrative of the neighbourhood. Presented as a walking map, it invites you to move through Causeway Bay one drink at a time.
This season focuses on shochu, giving the cocktails a lighter, cleaner edge that suits warm evenings. Cocktails are rooted in the neighbourhood, from temple-inspired smoky serves to brighter, fruit-led spritzes that echo the pace of the streets outside.
A canapé pairing is available, though the cocktails themselves remain the main draw.
HK$128 per cocktail | HK$350 with canapés
Daily, 5.30pm–7.30pm
Salon Lanson, Lanson Place Causeway Bay, 133 Leighton Road, Causeway Bay
Lobster Bar hosts one of Bangkok’s most talked-about tables
For two nights only, on 22 and 23 April, Lobster Bar & Grill at Island Shangri-La welcomes Bangkok’s cult neo-bistro iODE for its first appearance in Hong Kong.
The six-course collaboration, including a welcome cocktail or mocktail, moves between the two restaurants’ distinct styles. Expect a sense of dialogue throughout the menu, from dry-aged seabream sharpened with yuzu kosho to richer moments such as bone marrow with uni, before returning to Hong Kong with lobster paired with beetroot and a Typhoon Shelter-style turbot.
The six-course is priced at HK$1,698 per guest.
Lobster Bar & Grill, Island Shangri-La, Admirality
