Rosewood Hong Kong is proud to present a new reiteration of Rosewood Front Row in celebration of its upcoming sixth anniversary in March. The hotel will host a total of eight culinary collaborations and events to commemorate six years of unrivalled gastronomy, refined beverage crafting, and world-class hospitality.

ROSEWOOD FRONT ROW: RESTAURANT COLLABORATIONS & SPECIAL EVENTS
In honour of its sixth-year anniversary, Rosewood Hong Kong invites guests to take a ‘front row’ seat for a series of gastronomic celebrations. Featuring a stellar line-up of renowned chefs and culinary experts, this exceptional journey introduces diners to a diverse array of flavours from around the globe – a showcase of true creativity and talent.

12-14 MARCH: THE BUTTERFLY ROOM X BUTTERFLY PATISSERIE X CHEF SAIKO IZAWA FROM ROSEWOOD SÃO PAULO
Rosewood Hong Kong’s iconic The Butterfly Room and Butterfly Patisserie will join forces with acclaimed Chef Saiko Izawa, Executive Pastry Chef of Rosewood São Paulo and named Latin America’s Best Pastry Chef 2017. Together, they will unveil a unique collection of afternoon tea specials and an exclusive cake creation from 12-14 March, including:

·    “Guaca” - a ginger coriander sorbet with avocado cream and tuille
·    Fraisier with Mate Matcha - featuring inverted puff pastry with ganache montée de era mate and fresh strawberries
·    Sakura Blossom Cake - The ingredients are representative of Chef Saiko’s personal journey: The top layer is a silky-smooth cream cheese mousse made with pink guava pulp. The pink color resembles a typical spring scenery in Japan, with cherry trees in full bloom. The taste of pink guava is a nod to the distinctive exotic flavours of Brazil where Chef Saiko resides. In the center of the creamy mousse, a luscious layer of guava paste awaits the palate for an explosion of tropical, fruity flavours. For the base, a matcha and pistachio sponge cake in a vibrant green color represents new growth and is referential to Chef Saiko’s Japanese heritage. On top of the cake is a layer of lightly salted gelatin with real Sakura flowers preserved in Japan. This special cake will be priced at HK$688 for a 15cm whole cake and HK$98 for a pastries size.

14-15- MARCH: FRIED CHICKEN GALA 2025 EDITION – HONG KONG
Continuing their successful launch of the Fried Chicken Gala 2024 in Singapore, renowned food critics Susan Jung and Evelyn Chen are set to host the Fried Chicken Gala 2025 Edition – Hong Kong inside Rosewood Hong Kong’s ‘Botanical Kitchen’ event space on 14 & 15 March for dinner.
The event will feature a lineup of distinguished Hong Kong chefs and bartenders including Chef Li Chi Wai from one MICHELIN-starred and one DIAMOND-recognised The Legacy House, Chef Gaurav Kuthari from one MICHELIN-starred and one DIAMOND-recognised CHAAT, and Chef David Lai from one MICHELIN-starred Neighbourhood (#16 on Asia’s 50 Best Restaurants 2024). Joining them will be Lorenzo Antinori from Bar Leone, crowned #1 on Asia’s 50 Best Bars 2024, and Susan Jung, celebrating diverse culinary talents under one roof. Guests can anticipate an array of five creative fried chicken dishes paired with tantalising sides, complemented by a selection of special cocktails and non-alcoholic drinks from Bar Leone, Bollinger Champagne and VOSS Water.

18 – 19 MARCH: CHAAT X HANSIK GOO
CHAAT and modern Korean restaurant Hansik Goo are teaming up for a rare dining experience on 18-19 March, offering a collaborative dinner menu comprised of 13 unique dishes by Chefs Gaurav Kuthari and Chef Park Seung-Hun. Both esteemed establishments, holding One Diamond and One MICHELIN Star respectively, will present an enticing blend of Indian and Korean flavours, showcased in the following dishes:

·    Pani Puri with Shima Aji & Sour Soy Sauce
·    Korean Beef Tartare Samosa with Gochujang
·    Tandoori King Crab with Pinenut Sauce, Kristal Caviar, Poached Egg
·    Tandoori Local Black Perch with Gochujang, White Kimchi
·    Tandoori Chicken Roulade, Black Garlic Sauce
·    Tandoori Hanwoo Beef Ssam
·    Lamb Nargisi Kofta with Curry Sauce
·    Dried Daikon Pulao

The menu concludes on an exquisitely sweet note with desserts such as Korean Mandarin Sorbet with Indian Alphonso mango and Masala Chai BingSu with red bean paste, mochi, and Korean shaved milk ice cream. This special event is priced at HK$1,588 + 10% per guest.

20 MARCH: THE LEGACY HOUSE X THEVAR
Exclusively for dinner seatings on 20 March, The Legacy House at Rosewood Hong Kong is welcoming two MICHELIN-starred restaurant Thevar from Singapore for an exclusive collaboration, melding Indian spices into traditional Chinese dishes for a one-night-only dining experience. Led by Chef Mano Thevar, Thevar is known for its innovative takes on classic Indian flavours. Guests can feast on special crossover creations such as:

·    Goan Spice Xiao Long Bao
·    Crispy Amadai and Sea Cucumber with Madras Curry
·    Rasam Hot & Sour Soup
·    Lobster Venn Ponggal with XO Sauce Wok-Fried Lobster
·    Wagyu Keema Mapo Tofu with Scallion Pancake
·    Roast Duck Biryani in Lotus Leaf

The culinary journey of Indian and Chinese fusion culminates in desserts such as Sweet Corn Rasmalai by Thevar and Red Bean Tangerine Molten Pastry by The Legacy House.
This special event is priced at HK$1,880 + 10% per guest.

21 – 22 MARCH: DARKSIDE x JEWEL OF THE SOUTH
In celebration of Rosewood Hong Kong’s sixth anniversary, DarkSide bar will be hosting a collaboration with the acclaimed Jewel of the South, ranked #34 on the World’s 50 Best Bars 2024 list. The bar is a tribute to New Orleans culture and the exquisite cocktail skills of Southern cocktail pioneer co-founder Chris Hannah. From 21-22 March, between 8:30 p.m. to 11 p.m., guests can enjoy five special cocktails by Jewel of the South and immerse themselves in the heady and enchanting world of the Jewel of the South, exclusively at DarkSide. All special cocktails are priced at HK$190 + 10%.

25 MARCH: THE BUTTERFLY ROOM X PIERRE GAGNAIRE
On 25 March, for one special day only, The Butterfly Room will join forces with world-renowned Chef Pierre Gagnaire for an extraordinary afternoon tea venture. Known for his groundbreaking and artistic approach to cuisine, Pierre Gagnaire is one of the leading figures in contemporary French gastronomy. He is currently the head chef and owner of the eponymous three MICHELIN-starred Pierre Gagnaire restaurant in Paris, as well as numerous other acclaimed establishments around the world.

For this rare occasion, guests can look forward to savouring four delectable savoury canapés crafted by Chef Gagnaire himself during their afternoon tea experience at The Butterfly Room. This special Afternoon Tea event is priced at HK568 + 10%, with additional HK$218 + 10% per glass of champagne per guest.

19-21 MARCH: MARMO BISTRO X THE PIE ROOM, ROSEWOOD HONG KONG
Parisian bistro inspired Marmo Bistro at Rosewood Hong Kong is thrilled to be hosting The Pie Room from Rosewood London, with a hearty set menu highlighting one of Britain’s most iconic dishes, from 19 to 21 March. This exciting collaboration will captivate diners with the authentic and irresistible flavours of traditional pies by Head Pie Maker Nokx Majozi, offering a unique dining experience that celebrates Rosewood’s diverse culinary legacy worldwide. Chef Nokx and team will be showcasing five dinner specials on the three nights including a classic Scotch Egg with Celeriac Remoulade (HK$188), Braised Beef Steak Pie with Blue Cheese and Peppercorn (HK$298), Sticky Toffee Pudding with Caramel Sauce and Vanilla Ice-Cream (HK$128) and more.