Home > Food & Drink > Dining > 6 dining pop-ups not to miss in May
6 dining pop-ups not to miss in May

May’s shaping up to be a busy month for gastronauts, with a handful of highly anticipated restaurants set to debut within the next few weeks. In the meantime, Hong Kong’s getting ready to welcome a flurry of visiting guests chefs, from Nordic cuisine at Test Kitchen to a Japanese kaiseki master over at The Peninsula and a night of theatre and magic paired with exceptional gastronomy at the Mandarin Oriental. For everything to book in your culinary calendars this month, read on below.

Test Kitchen x Chapter

When: 16–20 May

Price: HK$1,080 for 8-course tasting menu, plus HK$380 for cocktails and wine pairing

Hong Kong gets a taste of Scandinavia as one of Finland’s hottest restaurants, Chapter, stops by town to present local produce and bold Finnish flavours in a pop-up dinner at Test Kitchen. The eclectic restaurant is the brainchild of chef Juho Ekegren, a young and accomplished chef who cut his teeth at Michelin-starred restaurants in London and Barcelona. He takes inspiration from around the world to spin local Finnish and seasonal products into exciting and novel dishes, from sourdough pasta with chicken hearts and egg yolk; to celeriac with Finnish roe; and cabbage with mackerel and blackcurrant. The main event is beef with onion and local greens, followed by a citrus and rapeseed palate-cleanser and juniper blueberries with buttermilk for dessert. Guests can expect the eye-opening cuisine to be paired with fantastic cocktails and a special wine pairing.

Test Kitchen, Shop 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong, +852 9032 7628 

A Tale of Two Pu’Ers at Yan Toh Heen

When: 20–26 May

Price: HK$1,288 plus 10% service charge per person

Tea Sommelier Kelvin Ng presents a Chinese Spring Tea Discovery Lunch this month showcasing two aromatic Chinese Pu’er teas he’s recently discovered, renowned for their subtle tastes and health benefits. Ng will impart his knowledge of these exclusive teas as guests sample the rare 30-year-aged pure dry warehouse Pu’er, which comes from a 100-year-old tree in Yiwu in Yunnan Province; and the Bing Dao Pu’er raw tea, also from Yunnan Province with tea leaves freshly picked from the spring crop. Along with discovering the perfume-like scent and subtle nuances in taste of these exclusive Pu’ers, diners will be able to savour an 8-course Cantonese menu pairing by Executive Chef Lau Yiu Fai, featuring highlights such as chilled shredded chicken with jelly fish and asparagus, superior dumplings, steamed scallop with black truffle and vegetable dumpling, and double-boiled fish maw and matsutake.

Yan Toh Heen, Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2721 1211

A night of magic at Mandarin Oriental

When: 8 June, cocktail reception at 7:30pm, dinner at 8pm

Price: HK$2,888 per adult includes wine pairing, and HK$2,188 per child includes free-flow soft drinks and juices

Prepare to get swept away in a night of theatre and gastronomy at the Mandarin Oriental, Hong Kong, as celebrated illusionist Stefan Leyshon makes his Asian debut at the hotel in a Dîner Secret show on 8 June. Leyshon will delight diners with his magical illusions on a 360-degree stage, while guests enjoy a gourmet dinner from the hotel’s Michelin-decorated team. The youngest magician in the French ‘Magic Circle’, Leyshon is known for his mesmerising acts of levitation, mind reading, and interacting with a “humanoid robot”. As guests “ooh” and “aah” at his magical feats, they’ll be able to tuck into a 3-course gourmet dinner from Executive Chef Robin Zavou, feasting on caviar and foie gras — all washed down with flowing Champagne and select wines.

The Connaught Room, 1/F, Mandarin Oriental, Hong Kong, 5 Connaught Road, Central, Hong Kong, +852 2522 0111

Sergio Herman at LE PAN

When: 29–31 May

Price: HK$1,080 for 5-course lunch, plus HK$880 for 4-glass wine pairing; HK$2,480 for 8-course dinner menu, plus HK$1,600 for 7-glass wine pairing from 29–30 May; HK$3,880 for 8-course Four Hands Dinner with wine pairing on 31 May

Chef Edward Voon welcomes culinary giant Sergio Herman to his flagship Kowloon restaurant LE PAN this May for an exclusive Four Hands Dinner that’s sure to be a night to remember. The Dutchman has picked up a number of Michelin stars at his restaurants over the years, and will be in town to cook a 5-course lunch and 8-course dinner menu over three days, culminating in a Four Hands Dinner with Voon on 31 May. In LE PAN’s first guest chef event, Voon says “We want to bring exciting new tastes and experiences to our patrons, and Sergio Herman was the first chef in Europe we sought out. I have long admired the complex simplicity and refinement of his cooking.” With both chefs sharing a penchant for seafood and a love of creativity in the kitchen, the finale Four Hands Dinner will be an artistic treat of contemporary dishes with a twist, all paired with exceptional wines from the restaurant’s vast cellar.

Le Pan, G/F, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay, Hong Kong, +852 3188 2355

Chef Shinichiro Takagi at Felix 

When: May 24–25

Price: HK$3,488 for 6-course dinner with sake pairing

Japanese food lovers will want to head to Felix this month for a special gastronomic event featuring chef Shinichiro Takagi of the Michelin-starred Zeniya in Kanazawa in northeast Japan. He will present his signature kaiseki dishes in a fierce artistic display of tip-top gastronomy: think steamed nodoguro (blackthroat seaperch) served in dashi, sesame tofu topped with caviar, fried monkfish liver, and yellowfin tuna, sea urchin and lobster sashimi in chirizu sauce. Diners will have a taste of the delicate ingredients from his home in Ishikawa, while tasting the freshest seasonal ingredients crafted into haute cuisine. To complement the event, dishes will be paired with a range of exclusive artisanal sakes from Kanazawa’s Kagatobi brewery to cap off the gourmet evening.

Felix, 28/F, The Peninsula, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2696 6778

The Aspirants Series at PMQ Taste Kitchen

When: 8–11 May

Price: A la carte

Hong Kong F&B incubator PMQ Taste Kitchen heads into the month with a brand-new series of casual pop-ups aiming to give amateur chefs and local Hong Kong foodies a platform to showcase their talents in the kitchen. The inaugural pop-up welcomes IT consultant Gary Suen, an avid traveller and food blogger, who’s been known to cook up a storm for his fellow foodie friends in his Hong Kong apartment. With guidance from food consultants Caleb and Joshua Ng of Twins Kitchen, who run PMQ Taste Kitchen together, Suen will dive into his first full-service restaurant, setting off a new chapter for the culinary incubator to discover and nurture local talents.

Suen’s vibrant lunch menu will include dishes like crab cake sandwich with sriracha aioli and coleslaw, and indulgent Fu Yu Mac n Cheese, spiked with fermented tofu as an homage to his Cantonese roots. During dinnertime, Suen will show off his culinary creativity with Shanghainese-inspired dishes including chicken roulade with pickled cabbage and edamame espuma, and lobster “ravioli” with ginger and scallions bisque sauce, shrimp roe and cous cous. For dessert, a moist Valrhona chocolate cake from Suen’s wife Charlotte should offer the perfect sweet ending to the night.

PMQ Taste Kitchen, H113-H114, 1/F, Hollywood, PMQ, 35 Aberdeen Street, Hong Kong, +852 6134 2168

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.
Sign up for our newsletters to have the latest stories delivered straight to your inbox every week.

Yes, I agree to the Privacy Policy

Never miss an update

Subscribe to our newsletter to get the latest updates.

No Thanks
You’re all set

Thank you for your subscription.