Island Shangri-La Hong Kong – Mar 2026: Gourmet March Guest Chef Series

Island Shangri-La Hong Kong presents Gourmet March 2026, a month-long programme of international chef collaborations taking place across its signature restaurants throughout March.

This March, Island Shangri-La Hong Kong transforms into a stage for global gastronomy with Gourmet March 2026, a curated series of exclusive dining collaborations featuring internationally acclaimed chefs alongside the hotel’s award-winning culinary teams.

The programme unfolds across signature venues including Restaurant Petrus, Lobster Bar & Grill, Ming Pavilion, Lobby Lounge, and Island Gourmet, with each event offering limited-time menus that explore the intersection of technique, culture, and creativity.

The month begins 5–7 March at Petrus with a fermentation-driven collaboration between Executive Chef Uwe Opocensky and renowned food scientist David Zilber, blending modern fermentation with refined French cuisine.

From 19–22 March, pastry chef Yusuke Aoki presents a multi-venue dessert showcase across Petrus, Lobby Lounge and Island Gourmet, featuring refined plated desserts, a Valrhona afternoon tea, and exclusive matcha cake creations.

During Asia’s 50 Best Restaurants week, 22–23 March, Lobster Bar & Grill hosts a surf-and-turf collaboration with Seoul’s celebrated Born & Bred, highlighting premium Hanwoo beef alongside seafood-driven dishes.

From 23–24 March, Ming Pavilion welcomes London’s two-Michelin-starred A. Wong for an eight-course dinner exploring regional Chinese gastronomy in dialogue with Ming Pavilion’s refined Hokkien cuisine.

The programme concludes 26–28 March with a grand finale at Petrus featuring IDAM by Alain Ducasse, where haute French cuisine meets subtle Middle Eastern influences in an elegant collaborative tasting menu.

Blending craftsmanship, cultural exchange and world-class ingredients, Gourmet March positions Island Shangri-La as one of Hong Kong’s most exciting culinary destinations this spring.

Island Shangi-la