What's on: The latest foodie happenings to catch in the city

Lee Tung Avenue's The Baker & The Bottleman recently introduced the bakery's new head chef, Benjamin Lee, and his new creations are now adding to the shop's fresh baked offerings. Grab a box of traditional French pastries, including an array of croissants ($28) in chocolate ($30), almond ($40), and chocolate almond ($45) flavours, and sweet pastries like caramelised white chocolate donut ($20), hazelnut coffee cookie ($25), and almond citrus cookie ($25). Other treats available on the shelves daily include the spiced British yeast dough bun Chelsea Bun ($30) and the Sub Rosa Bun ($34). Chef Benjamin's also introduced his signature to the shop's sourdough bread ($48/whole; $25/half). For savoury bites, the breakfast croissant ($50) with fried egg, truffle ham and red Leicester cheese is available.

Pizza lovers rejoice! Once again expanding its comprehensive pizza menu, Dough Bros is back in the spotlight, this time introducing its meatiest pizza yet: the aptly named The Meat Lover. The protein-packed treat caters to the more carnivorous of diners, topping the joint’s signature sourdough base with pepperoni, chicken, bacon, beef meatballs, ham, beef brisket, and mushrooms – all matched perfectly with their homemade tomato sauce and melted mozzarella. The new Meat Lover pizza is now available in store for $158, or you can order it through Deliveroo.

Always looking to push the boundaries of Chinese cuisine, Ho Lee Fook’s chef ArChan Chan has launched a brand new a la carte menu this month that retains some of their most popular dishes – like the honey-glazed and charcoal grilled Kurobuta pork char siu ($268) and exceptionally fragrant steamed live razor clams with aged garlic, spring onion, glass noodles, and soy sauce ($268)  – with a range of new creations. Our favourites among these new dishes include the fresh catch-of-the-day whole fish in chef ArChan’s choice of preparation (price vary depending on market price), the crispy salt and pepper pigeon that’s well-marinated on the inside but retains a crispy skin thanks to the chef’s secret preparation method ($368), and the steamed mud crab with crab roe laid atop a soft, Chinese style egg custard (price vary depending on market price)). After your mains, finish your meal with  Ho Lee Fook’s signature sorbet, a unique twist on a traditional Chinese dessert: a flavourful tofu sorbet matched with sweet longan granita, dates, goji berries, and white fungus ($118).

Cordis Hong Kong is showcasing its premium seafood this month with its latest ‘The Ocean’s Finest Seafood Buffet’. Starting at $758 for adults and $498 for children for dinner or $368 and $268 respectively for lunch, the establishment is offering an all-you-can-eat feast filled with fresh oysters, child lobster, snow crab legs, brown crabs, Argentina red prawn sashimi, and more. Remember to save room for the rest of their extensive buffet offerings, including the signature barbecued pork loin and live Peking duck station – both curated by the Michelin-starred Ming Court – or seafood paella, okonomiyaki live station, Chiu-Chow oyster congee, Chinese double-boiled soup, and plenty more. To accompany your feast, patrons can enjoy free-flow soft drinks and juices for $58 per person or house sparkling wine, house wines, draught beer, juices, and soft drinks for $78 per person. Cordis is also offering 15 percent off for anyone booking between now and April 6, so make your reservations soon!

Tasting Kitchen and the Norwegian Seafood Council are coming together to highlight the premium quality of seafood the Nordic country has to offer. Tapping industry veteran and FINDS executive chef Jaakko Sorsa, Ap Lei Chau’s scenic Ocean Table is now taking bookings for a special tasting menu that highlights Norway’s most popular seafood exports, including oysters, sea urchins, langoustines, king scallops, red king crabs, and snow crab. Exact dishes will be confirmed when you make your reservation as all seafood is flown over directly from Europe  and depends on seasonal availability, ensuring the freshest quality. The menu is priced at $2,800 per person and includes a Bollinger Champagne reception.

Experience a mesmerising world of Noh – or traditional Japanese theatre – in Gishiki Lounge. Aside from an interior that features wooden masks of noh characters and deities, Gishiki Lounge’s cocktail menu also names their drinks after Noh masks, with each embodying the energy of its corresponding character. Magojiro, a noble female role, gets transformed into a smokey and sour cocktail made with a house whisky blend, ash, and clarified daidai. Shiitake mushrooms, nori tincture, and black truffles are combined with whisky to interpret the elusive Yamanba, a female mountain demon. Savour Gishiki’s signature drink, Fudō, which personifies the god of fire with roasted undertones and is presented in a wooden sake box filled with smoke. Each cocktail is priced at $138 and will allow guests to experience this unique aspect of Japanese culture.

As a celebration for the beginning of spring, contemporary izakaya Zuma presents a series of limited time offerings from March 6 to March 31. Inspired by mesmerising spring gardens, the modern Japanese restaurant creates two vibrant savoury dishes that taste as good as they look. Dig into a lobster carpaccio ($380) topped with yuzu granite, and indulge in a special sushi platter ($560) with bites like karasumi shiso nori tempura, akami maki topped with caviar and gold flakes, and more. Working together with local gin brand Perfume Trees, Zuma’s bar team creates a series of gin-based cocktails such as Scent of Spring ($120) with yuzu hibiscus cordial and sakura liquor, and Courtyard Melody ($120) with bergamot and shiso liqueur. If you want to delight in more seasonal drinks, Zuma and Kit Cheung, Perfume Trees Gin’s co-founder, will also be serving the special concoctions along with two more spring-themed cocktails on March 16.

Travel is definitely back, and if you're ready to rack up your air miles, be sure to book through Cathay Pacific and check all the new treats they are offering this year. Aside from reopening its signature lounges around the globe – including The Wing, First, The Pier, Business, and The Deck in Hong Kong – the airline has created an exquisite new gourmet inflight meal for its first and business class passengers. From now until February 2024, embrace refined high-altitude dining featuring a special menu in partnership with Michelin-starred Chinese restaurant Duddell's. Take flight and taste Cantonese dishes, including drunken prawns with aged Huadiao wine, shredded chicken and jellyfish salad with sesame dressing, and barramundi fillets with pickled mustard greens in hot and sour noodle soup at business class; and red braised Iberico pork belly with radish, salted fish, served with vegetable rice, wok-fried lobster in white pepper sauce with spring onions and ginger, served with steamed jasmine rice, at first class cabins. Desserts include chrysanthemum and longan jelly for dessert and ginger milk pudding.

Over 40 meals will go out per flight across the first class and business cabins, and passengers can pre-book their choices. The menu is available on long-haul flights from Hong Kong to all destinations (except Dubai and Tel Aviv).