The weather is warm and the restrictions are (almost) a thing of the past so be sure to celebrate Father’s Day in style at these Hong Kong restaurants.
Dads play a pretty important role in our lives. Sure, they started this whole adventure with an adventure of their own, but a good dad is also a source of pride and inspiration, of intelligence and insight, and endless dad jokes. He’s supposed to be your mate and your mentor, the guy you want to be and the one telling you that you can be better.
So, every year we spend one day celebrating fathers in their many forms, and in Hong Kong, that means good eating with your original wingman. Here are some of the city’s best Father’s Day dining experiences for fathers, sons, wives, and daughters to enjoy.
Kennedy Town’s newly opened craft beer bar and restaurant Grain has Father’s Day covered with a special Sunday roast menu (HK$350pp ++) available from 12 pm to 8 pm on Father’s Day, June 20.
Inspired by the traditional Sunday roast in the UK, guests can choose from succulent roast Iberico pork coppa marinated in molasses and lager beer, served with smoked pork shoulder and burnt apple ketchup; or roast striploin and stout beer slow-braised ox cheek served with a pilsner horseradish sauce. All roast meals come with a selection of side dishes, including Yorkshire puddings, roast potatoes, braised red cabbage with molasses, buttered greens and smoked carrots.
End this hearty meal with a choice of apple pie with caramel custard or porter sticky toffee pudding topped with white miso butterscotch sauce, and served with malted vanilla ice cream, and don’t forget to work your way through the new venue’s 24 taps, which serve a rotating selection of brews created by Gweilo and many other outstanding breweries with which to match the hearty meal.
Make the Dreamer’s home your destination this Father’s Day. Honjo’s Executive Chef Stephan Joubert has prepared a progressive tasting menu (brunch 11.3 am – 5.30 pm HK$680pp ++), just for the occasion.
Begin your gastronomic adventure with knockout starters including otoro, pork belly and Wagyu tataki in chorizo oil, amongst others. Forge on through a bountiful sushi, sashimi and tempura section featuring salmon, chu-toro, hamachi and sweet prawn Nigiri; akami, salmon, hamachi and scallop Sashimi; oysters; and unusual broccolini and corn tempura served with delicate strands of Japanese saffron.
For main courses, guests choose from cauliflower bathed in black truffle and passionfruit butter sauce; salmon teriyaki; slow-cooked short rib with red wine miso; or USDA Prime Ribeye. Dessert is a sharing platter that includes warm chocolate truffles, matcha tartlets, vanilla ice cream and sakura raspberry coulis. Take advantage of free-flow options that range from HK$220 for classic to HK$680 for Champagne Perrier-Jouët Grand Brut.
For the easy-going father who appreciates life’s simple pleasures without too much pomp and circumstance, head to steak-frites restaurant La Vache!, which unveils its third location in Pacific Place in June. Here, the classic Parisian bistro dish is perfected to a tee: a prime 10-ounce USDA entrecote steak, sliced and served to your preferred doneness, paired with unlimited golden frites.
The set menu (HK$338pp ++) is rounded out with a starter salad of organic greens, a succinct list of wines and cocktails offered at unbeatable value, and a decadent dessert trolley laden with Parisian pastries and desserts for a sweet finish.
Modern Australian restaurant HUE offers unforgettable views of Victoria Harbour this Father’s Day with refined three-course (HK$780pp ++) and four-course menus (HK$880pp ++).
A choice of refreshing starters includes kombu cured Japanese scallop with ginger and a pomelo and fennel salad; crispy potato Mille-feuille served with soft boiled egg and black garlic puree, and topped with shaved truffle; and house-made duck terrine with oats and pork, served with house-fermented kimchi.
For mains, choose from Japanese mackerel served in a refreshing bowl of watercress dashi, compressed celtuce and poached oyster; buffalo ricotta dumplings with tomato sugo and aged parmesan and topped with Australian truffle; or a bone-In Wagyu ribeye steak from Rangers Valley for two served with smoked bone marrow and olive oil mashed potatoes.
Treat your old man with a free flow package during lunch service priced at HK$360 per person, which includes Taittinger Brut Reserve champagne, a selection of ten premium red and white wine choices, and Hue’s popular Bloody Mary.
Take the big man to a feast specially prepared by Chef Emmanuele Canuto at Pirata Group’s rooftop flagship. Pirata’s Festa del Papa brunch (11.30 am – 5.30 pm, HK$398pp ++) begins with an antipasti platter featuring a selection of fine Italian cold cuts. This is followed by four starters for sharing – Vitello Tonnato, M.M.M. Meatballs, Italian Truffle Caesar Salad and Tomato Bruschetta.
Mains include a choice of timeless signatures such as The Butcher’s Cut, Classic Lasagne alla Bolognese and baked sea bass, amongst others. As a special occasion special, order the Grand Wagyu Beef Cheek Pappardelle and watch with delight as the Pirata team shreds the tender beef cheek tableside before you tuck in.
The meal concludes with choices of classic Italian dessert, including Panna Cotta, Tiramisu or Semifreddo. As an extra-special treat, all dads are welcomed with a barrel-aged Negroni infused with coffee beans, on us.
Whisk your pops away to the Tuscan countryside at Associazione Chianti, where the macelleria heaves with prime cuts of beef, dry-aged in-house. Diners can tuck into a number of sensational steaks, from the tender Filetto (HK$328) to the mighty Bistecca Alla Fiorentina (HK$1,198), a heavyweight champion of premium steak cuts, smothered in a Chianti rub and brought to temperature in a custom-made, Tuscan-style broiler.
Rooted in simple ingredients and time-honoured techniques, the cosy trattoria celebrates the Italian countryside’s humblecucina povera, rounded out with rustic homemade pastas, traditional antipasti and salads. A well-curated wine list is a treasure trove for the enthusiastic oenophile dad, featuring a number of exclusive labels with a focus on Sangiovese-based Chianti Classico.
Ink’s Father’s Day Breakfast with Bloody Mary (9 am – 12 pm, HK$400pp ++) offers the perfect early start for that special day for all dads, with guests enjoy a lovely alfresco breakfast with front row seats to the most iconic harbourfront backdrop.
The breakfast commences with an assortment of breakfast-inspired sharing dishes, including avocado crispbreads; egg and bacon quiche; sesame prawn fitters; and bacon butty sandwiches.
Options for mains include a hanger steak and eggs on sourdough, served with a brown sauce; baked eggs with chorizo and beans; and smoked ocean trout benedict with soft poached eggs on a freshly baked muffin and dressed with bearnaise sauce. End this perfect alfresco breakfast experience with hot jam doughnuts and a mango Danish.
Of course, the set includes a Bloody Mary cocktail and all dads will receive a special gift from the restaurant to take home.
Pay homage to the Man of the House at The Optimist, where the Father’s Day Brunch Menu 11.30 am – 5.30 pm, HK$498pp++) is brimming with a bounty of Northern Spanish delicacies, starting with fresh seafood; Broken Eggs Huevos Rotos; Padron Peppers; and Bluefin Tuna Tartar – all for sharing.
Main courses are an eye-popping affair, with choices that include Daddy’s Tomahawk (1.4kg Australian Angus beef rib eye), and The Optimist classics such as Milky Lamb Shoulder; Juicy Lobster Rice and Red Snapper for seafood lovers; and an indulgent Truffled Ratatouille for vegetarians.
End the meal with Berry Cheesecake, Chocolate Brownie or an espresso. All fathers are welcomed with a Mr Wright gin-based cocktail, and free-flow packages start from HK$180pp ++.
Buenos Aires Polo Club
Leaving dad duties at the door is easy as you step back in time at Buenos Aires Polo Club to the elite private member’s clubs of early 1900s Argentina, when polo reigned as the distinguished ‘sport of kings’. Ensconced in rich leather banquettes and surrounded by antique oil paintings and equestrian-themed memorabilia, fathers are the stars of a classy evening here fueled by steak, wine and whisky.
Choose from a wide selection of Black Angus grass-fed beef, from the 10-ounce Tenderloin (HK$398) to the 30-ounce T-Bone steak (HK$798), to satisfy a range of appetites. Seasoned and seared on a traditional Argentinian parrilla grill, the main event comes with tableside flourishes and all the trimmings: an array of house-made condiments and South American-inspired steakhouse sides. Start with a crisp Martini, move onto a robust Malbec, and finish with a smooth sip of whisky for a worthy nightcap to end the evening.
This Father’s Day, enjoy a special menu with a French touch at District 8 bistro. The special menu (HK$380pp ++) is available at both locations in ELEMENTS Mall Civil Square and at Greenwich Village in Tseung Kwan O and begins with a selection of sharing starters, including seared foie gras with caramelized apple jam and Lavash flatbread; salted cod brandade served with a shaved fennel and pear salad and gremolata; and cured ocean trout topped with caviar and creme fraiche on blinis.
For mains, choose from pan-seared halibut served with asparagus and heirloom carrots and dressed with Choron sauce; roast lamb rump served with ratatouille, fondant potato and a tarragon sauce; or the sharing steak, an Australian grass-fed chateaubriand, green beans, and Pommes dauphines, served with a green peppercorn sauce. Finish with an enticing dessert, with the choice of lemon tart, chocolate tart or Éclair.
Treat Daddy-o to a lively, multisensory brunch at hidden Nikkei haven TokyoLima. Prepared by Peruvian Culinary Director Arturo Melendez, the Father’s Day menu (11.30 am – 5.30 pm, HK$498pp ++) begins with a parade of sexy dishes including the piquant Tiradito Mar Y Tierra – a riff on surf and turf with tuna akami and seared beef tenderloin, drizzled with passionfruit tiger’s milk.
The second course features TokyoLima fan favourites – Ki-Mo-Chi Fried Chicken, Spicy Hamachi, and Pan con Chicharron. Fill up on hearty Mains with izakaya specialties including grilled beef ribeye and chicken yakitori, alongside starchy plates of our signature Peruvian rice and beans, Tacu Tacu, and sweet potato fries. There’s always room for a cheeky Dessert with My Banana 20” while free-flow packages range from classic (HK$180pp ++) to Champagne-soaked (HK$298pp ++).
Crown Super Deluxe
The latest premium dining establishment to join Black Sheep Restaurants’ stable, Crown Super Deluxe is the destination for all dads who enjoy the finer things in life. Flushed in royal purple and gold, this is dinner theatre at its finest, headlined by a cadre of knife-wielding, toque-wearing teppanyaki chefs.
With Chef Toru at the helm, dinner at Crown Super Deluxe (HK$1,288pp ++) is an invitation to indulge in epicurean excess, with a tantalising menu that progresses from a taste of fresh Toyosu market sashimi to plump Hokkaido scallops and meaty tiger prawns.
The pièce de resistance is the A5 Kagoshima Wagyu beef, prized for its high fat marbling and intensely rich flavour, and guaranteed to make any meat-lover swoon.
SoHo’s Big Sur has put together a special Italian-inspired pop-up dinner menu (June 18-20, HK$500pp ++) by Italian Head Chef Alberto Sancassani, a passionate Italian chef whose career spans Italian and Mediterranean kitchens from Italy, Spain and Germany, to Singapore, Malaysia and Vietnam and who recently moved to Hong Kong.
The pop-up Italian menu (designed for four diners) captures the essence of family dining with comforting, generous dishes laced with timeless tradition. Begin with a sharing antipasti selection, including burrata served with zucchini emulsion, cherry tomato confit and leek and anchovies vinaigrette; porchetta on focaccia with honey and beer jus; “Luciana” style baby octopus; baked capsicum with Cantabrico anchovies and oregano; and frittata with onion and cheese.
To follow, guests will enjoy a hearty pumpkin risotto with Taleggio and sausage. For the mains, choose from the Spezzatino, red wine braised beef cheek served with polenta and anchovies with sage tempura; or squid ink battered codfish tempura served with onion jam. End the meal with the classic Italian Tiramisu.
Free flow options, which offer brilliant value for money, are priced from HK$260 per person and include Cocchi Spritz, selected beers, red and white wines.
Indulge on everything meaty this Father’s Day at MEATS (11.30 am – 5.30 pm, HK$388pp ++, drinks package from HK$148pp ++), beginning with three sharing Starters including fish tacos, duck salad on watermelon ‘steak’ dressed with hoisin sauce, and Meats’ famous Wagyu beef carpaccio.
The middle course of suckling pig with romesco sauce is followed by a no-nonsense Beef Wellington. Enjoy everything with a side of oven-roasted Ugly Potatoes bathed in meat jus, then, finish off with a rich chocolate brownie topped with vanilla ice cream.
BRAZA Churrascaria, the popular and vibrant Central Brazilian steakhouse, is the ideal venue for a fun free-flow brunch and dinner on Father’s Day, especially when all dads enjoy the buffet for half price (applicable to a minimum of four guests for each table).
BRAZA‘s all-you-can-eat brunch (11.30 am – 1.30 pm, HK$298pp ++) and dinner (6.30 pm – 8.30 pm, HK$398pp ++) include a wide selection of sumptuous Brazilian delicacies, starters, and fresh salads in a buffet setting.
For mains, guests will be served with an endless offering of different cuts of meat, including signature Picanha rump and flank steaks; lamb leg marinated with Dijon mustard and fresh herbs; succulent suckling pig; northern chilli marinated chicken; roasted vegetables, and much more, sliced and served right at your table. To finish, guests can end the meal with a visit to the indulgent dessert buffet; with its selection of special sweets.
Celebrate in style with free flow options (from HK$228pp ++) include Old Fashioned cocktails, house white and red wines, spirits and beers.
Say ‘Namaste’ to an authentic Indian Father’s Day meal (11.30 am – 5.30 pm, HK$398pp ++, free-flow from HK$180pp ++) prepared by Executive Chef Prabir Banerjee, at colourful modern Indian enclave Chaiwala.
The celebratory brunch kicks off with elevated Indian street food staples like Pani Puri with Jal-Jeera; Kerala-style Malabar Scallops featuring Hokkaido scallops with coconut and ginger sauce and fresh mango; and Bombay Fried Chicken. Smoky specialties fresh off the tandoor follow, with Classic Chicken Tikka, Pink Salt Salmon and Kasuri Tandoor Gobi.
No Indian feast is complete without curry, and featured on this special occasion is the Lamb Chop Kadai Masala cooked in rustic onion and tomato-based gravy. On the side, enjoy plates of basmati rice, naan and Aloo Anardana baby potatoes. End the meal with classic Gulab Jamun spiced milk balls.
Duck & Waffle
Duck & Waffle Hong Kong will be open for breakfast from 8 am, while also offering two different brunch menus from 11 am until 4 pm, and an all-day dining menu until 10 pm, ensuring families can make the most of their day at one of their favourite restaurants in ifc Mall.
As part of the Father’s celebration, Duck & Waffle Hong Kong presents a special addition: grilled Duroc pork chop served with mustard greens, Nigella seeds, and cumin yoghurt, priced at HK$280.
To giving thanks to all those amazing fathers, all dads will receive a complimentary cocktail, The Forefather, made with butter-washed bourbon, lager and a touch of citrus.
TMK Punk & Rolls
Dads with a wild side will find their match in TMK Punk & Rolls come June 20. The Sheung Wan temakeria is going all out with an upgraded brunch menu featuring crave-worthy communal dishes like karaage, salmon tataki and mentaiko udon as well as sushi and sashimi.
No TMK meal is complete without hand rolls and this Father’s Day Brunch (11.30 am – 5.30 pm, HK$398pp ++) features iconic picks such as the Tuna Hotdog and Wagyu Roll. Wash it all down with cups of sake for a truly rebellious afternoon to remember.
Spoil your dad at Monsoon in ELEMENTS Mall with an afternoon tea set packed with iconic Southeast Asia’s flavours this Father’s Day.
Showcasing the very best flavours, textures and traditions of this vibrant region, the afternoon tea (3 pm – 5.30 pm, HK$248 for two ++) features a range of creative sweet and savoury delights.
Guests can indulge in an enticing spread of savoury dishes such as softshell crab rice paper rolls; caramelised pork belly; lemongrass chicken baos; Dengdeng Belado spicy beef ribs; chicken and prawn balls with smoked chilli mayo; and seared scallop with green nahm jihm sauce. On the sweet side, guests will find exquisite pastries such as passionfruit cheesecake; pandan custard cream puffs; fresh fruit tarts; and chocolate coconut Aero.
Guests are also able to add-on a picture-perfect mocktail, Betel Gin and Tonic cocktail, a glass of sparkling wine, their choice of house spirit or a draught beer (HK$38++) or opt for the 90-minute free-flow package (HK$168pp ++) of red, white and sparkling wine, house spirits, beer, a choice of special cocktails, soft drinks, and a selection of juices.
Yung’s Bistro, the stylish sibling to world-famous Cantonese restaurant Yung Kee, celebrates Father’s Day in a sophisticated setting on its 2,000-square-foot terrace with its stunning, 180-degree views of Victoria Harbour. On Father’s Day, the restaurant will present two special menus; designed for groups of four, the Father’s Day Set Menu (HK$3,380 ++) includes a delightful selection of eight Cantonese dishes ranging from an appetizer platter featuring abalone with celtuce and termite mushroom, premium barbecued pork belly and other delectable items; and Yung Kee’s signature roasted goose leg; through to deep-fried crab claw coated with mashed shrimp, and an optional add-on for baked lobster with ginger and onion, What dad wouldn’t love such a feast?
For home celebrations, the Father’s Day Takeaway Menu (HK$1,480 ++) is designed for four diners and includes barbecued pork, roasted goose and pan-fried prawn with soy sauce, as well as sweet and sour pork with fresh pineapple; sauteed broccoli topped with braised mushroom; and fried rice with conpoy and egg white.
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