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All of the 4 Hands menus happening so far

Our much-beloved city of Hong Kong’s newfound post-covid liberties are still fresh, resulting in a flurry of cross-pollination across cities and yes, friends. The city’s vibrant F&B industry is finally turning a corner, and chefs — Hong Kong-based and otherwise — are coming out in droves to make up for all of the events they have been unable to host in previous years. It seems that new 4 Hands events are announced every week, and even we have a hard time keeping track. So we put them below in one easy-to-digest place (pun intended.) Keep an eye on this space as it will be updated on a regular basis throughout the year. 


1-2 June: WHISK x Paolo Griffa al Cafe Nazionale



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French-Japanese restaurant WHISK will be hosting Chef Paolo Griffa, of Michelin-starred Paolo Griffa al Café Nazionale in Aosta Italy for a two-nights-only 10-course menu at The Mira. Paolo Griffa al Café Nazionale first opened its doors in 2022, and was awarded with its first Michelin star only three months later for 2023. In addition to being a restaurant, the space also functions as a patisserie and a cocktail bar, focusing on Italian cuisine specific to the Alpine region of the country which shares a border with France and Switzerland. 

Together, Chef William Lau of WHISK and Chef Paolo Griffa will present a melding of French-adjacent cuisine in a rendition that reflects each of their unique values and backgrounds.

Dinner: HKD 1,688 

Reservations: By phone (852) 2315 5999 or email whisk@themirahotel.com

5/F The Mira Hong Kong, Mira Place
118-130 Nathan Road, Tsim Sha Tsui


7 June: Agora x Masia Tokyo



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Spanish fine dining restaurant Agora in Tai Kwun is turning one year old this June. Executive chef and founder Antonio Oviedo is celebrating the milestone with a one-day special menu in collaboration with an old friend, Chef Mateu Villaret of Masia Tokyo. Encompassing 10 courses total, the menu is a celebration of classic Catalan dishes and Spanish heritage. Highlights of the menu include Tonyina (tuna belly, ajoblanco, caviar); All Cremat (eel, saffron, trinxat); Vaca Vella (old dairy cow, fricando, morel mushroom), and Corpinat (white choco, nectarine, cava).

Dinner: HKD 1,980 per person

Reservations: SevenRooms, by phone 2316 2005 or by email info@agroahk.com

Shop 14, G/F, D Hall
Tai Kwun, Central


10-11 June: andō x Manu


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Chef Agustin Balbi will be collaborating with Chef Manu Buffara, of Manu from Curitiba, Brazil in a celebration of Latin American culture and flavours. The event will take place over two days and feature a 13-course dinner menu. Guests can look forward to a plant-centric menu (but not entirely plant-based — carnivores can rejoice) that features a mix of local and international ingredients used in unique ways, such as a uni yogurt dessert, or a cauliflower passion fruit starter.

Dinner: HKD 2,888 per person

Reservations: SevenRooms

1/F, Sompteux Central
52 Wellington Street, Central

10-11 June: Roganic x Crony



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Chef Simon Rogan of Roganic joins forces with Chef Michihiro Haruta of Tokyo restaurant Crony for a two-night, thirteen-course menu. With two Michelin Green stars amongst them, the menu will be driven by their passion for driving a sustainable dining future. The menu will offer wine pairings by Roganic, whose portfolio, fittingly, also features a selection of natural, organic, and biodynamic wines. A selection of sustainable offerings such as tilefish, Spanish mackerel, and pigeon are paired with unique takes on plant-based components like preserved gooseberries, elderflower, and fermented rhubarb. 

Dinner: HKD 2,980 per person
Additional wine pairing HKD 980 per person
Additional soft pairing HKD 480 per person

UG/F 08, Sino Plaza
255 Gloucester Road, Causeway Bay


21-22 July: Arbor x Hommage



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Chef Noboru Arai from two Michelin-starred French-Japanese Hommage in Tokyo comes to Hong Kong’s Arbor to collaborate with Chef Eric Räty’s Nordic-Japanese cuisine. Hommage has been in operation for 17 years, first earning its two Michelin stars in 2018. Focusing on seasonal ingredients, Hommage was named for the French word homage, in Chef Arai’s expression of paying homage to the farmers, mentors, and natural processes which makes his cuisine possible. 


Dinner: HKD 3,888 per person 

25/F, H Queen’s
80 Queen’s Road Central, Central


All prices listed are subject to +10% service charge. 

Lead image c/o Arcane and CulinArt 1862.

All of the 4 Hands menus happening so far

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