Lobster Bar & Grill is teaming up with Bangkok’s cult French neo-bistro, iODE, for a two-night
collaboration dinner—only on 22 and 23 April 2026 at Island Shangri-La.
Think: seafood-forward French technique, but with that iODE “twisted” creativity, dialled up
for Hong Kong tastes. You’ll kick things off with playful bites like Prawn Toast
(tom yum mayo, coriander) and Padron pepper skewers with onion salsa and green oil.

From there, the 6-course menu swings between precision and punch. Expect standout seafood
moments such as Dry-Aged Seabream Sashimi with yuzu kosho and pink peppercorn,
plus the rich, indulgent Bone Marrow with uni and yellow wine sabayon.
Lobster Bar keeps it anchored locally with dishes like lobster with beetroot, horseradish & dill,
and a grilled turbot-inspired nod to Hong Kong’s “Typhoon Shelter” vibe.

Dessert goes lighter but still memorable: rhubarb, strawberries, hibiscus granita, meringue and elderflower
cream. With only two seatings, this is one of those rare international one-off dinners urban foodies will
want to lock in ASAP.

Lobster Bar & Grill is bringing Bangkok hotshot iODE to Hong Kong for two nights only.
Running on 22–23 April 2026 at Island Shangri-La, this is a 6-course
collaboration dinner that blends iODE’s creative French seafood energy with Lobster Bar’s
ingredient-led brasserie comfort. Expect early hits like Prawn Toast with tom yum mayo and
coriander, plus Padron pepper skewers with onion salsa and green oil. The middle courses
lean elegant and indulgent: Dry-Aged Seabream Sashimi with yuzu kosho and pink peppercorn,
and Bone Marrow paired with uni and yellow wine sabayon. Then Lobster Bar steps in with
a Hong Kong-minded twist—lobster with beetroot, horseradish and dill—plus a grilled turbot “Typhoon
Shelter” style using celtuce and broccolini. The finish is bright and pretty: rhubarb & strawberries
with hibiscus granita, meringue and elderflower cream. Two nights, one shared vision, and limited tables—
basically, a must-book for millennial foodies who chase big flavours and tight timelines.