Island Shangri-La Hong Kong is turning March 2026 into a celebration of global gastronomy with the launch of Gourmet March 2026, a month-long dining series bringing together internationally acclaimed chefs and the hotel’s signature restaurants.

Running throughout March, the programme transforms the hotel into a culinary showcase, where heritage, innovation and cross-cultural dialogue meet on the plate. Each collaboration is limited-time, offering guests the opportunity to experience distinct culinary philosophies reinterpreted alongside Island Shangri-La’s award-winning culinary teams.

Participating venues include Restaurant Petrus, Lobster Bar & Grill, Ming Pavilion, Lobby Lounge and Island Gourmet.

David Zilber x Restaurant Petrus (5–7 March, Dinner Only)

Gourmet March opens at one MICHELIN-starred Restaurant Petrus with a collaboration between Executive Chef Uwe Opocensky and acclaimed fermentation specialist David Zilber.

The menu explores fermentation within the framework of refined French fine dining. Expect inventive compositions such as Sichuan-accented poacai salad, braised abalone enriched with koji oil and fermented black beans, and turbot prepared with delicate spice nuances. Guests may choose between dry-aged Guangdong-style duck or Wagyu and pork belly donabe for the main course.

The experience concludes with playful desserts including a tonka bean kombucha ricotta cannoli and a nostalgic charcoal pineapple bun with caramel butter ice cream.

Six- and eight-course menus are available.

Yusuke Aoki: Pastry Across Cultures (19–22 March)

Valrhona C3 World Final winner Yusuke Aoki brings a multi-venue pastry showcase that bridges Japanese precision and classical French technique.

At Restaurant Petrus, Chef Aoki presents a refined plated Vacherin featuring shio-koji sautéed pineapple and kome-koji lime sorbet.

The Lobby Lounge hosts a Valrhona collaboration afternoon tea (19 March–2 April), featuring creations such as Hoji Tea Jivara Paris-Brest, Yuzu Sesame Opalys Mousse and Mango Sansho Tartlet, alongside savoury bites including smoked salmon tartine and green pea éclair with caviar.

Meanwhile, Island Gourmet offers Chef Aoki’s exclusive Fleure de Matcha cake, available whole or by the slice.

Born & Bred x Lobster Bar & Grill (22–23 March, Dinner Only)

During Asia’s 50 Best Restaurants week, Lobster Bar & Grill welcomes Seoul’s cult-favourite Born & Bred for a two-night collaboration.

The nine-course dinner spotlights premium Hanwoo beef alongside seafood-driven grill classics. Dishes include beef tartare with Kristal caviar, Hanwoo striploin paired with Boston lobster, and a playful reinterpretation of surf-and-turf in the form of a Philly Cheesesteak Thermidor.

The evening ends with comforting yet elevated dishes such as Hanwoo bone broth noodles and a refined dessert finale.

A. Wong x Ming Pavilion (23–24 March, Dinner Only)

Ming Pavilion joins forces with London’s two MICHELIN-starred A. Wong for an eight-course dinner that blends elegant Hokkien cuisine with research-driven interpretations of regional Chinese gastronomy.

The collaboration highlights technique, storytelling and culinary heritage, reflecting a thoughtful exchange between Executive Chef Jack Lam Yeung and Chef Andrew Wong.

Petrus x IDAM by Alain Ducasse (26–28 March, Dinner Only)

The series concludes with a collaboration between Restaurant Petrus and one MICHELIN-starred IDAM by Alain Ducasse from Doha.

Led by Executive Chef Fabrice Rosso, the menu reflects a refined dialogue between haute French cuisine and subtle Middle Eastern influences. Guests can expect dishes such as lightly marinated Carabineros shrimp, wild turbot with walnut vinaigrette, and a choice between Olive Wagyu beef or milk-fed lamb.

Desserts including chocolate soufflé tartelette and strawberry-chocolate creations bring Gourmet March to an elegant close.

A Month of Global Culinary Exchange

Island Shangri-La’s Gourmet March 2026 positions the hotel as a platform for culinary exchange, craftsmanship and cross-cultural collaboration. From fermentation-led French fine dining to Hanwoo beef showcases and pastry artistry, the month presents a rare opportunity to experience internationally recognised chefs within one destination.

For reservations and updates, guests may follow Island Shangri-La Hong Kong’s official channels.

---

Images: Island Shangri-La Hong Kong