Festivities at the Verandah Rooftop Rotisserie

Verandah Rooftop Rotisserie is giving everyone a reason to “meat” up over an unforgettable festive buffet, available till 3 January 2026, followed by celebrations for the year of the horse. 

The dining merriment begins at Momentus Hotel Alexandra’s Level 7 Lifestyle Deck, an elevated open-air space that sets the tone for a relaxed yet elegant celebration. Overlooking the infinity pool and featuring panoramic sunset views, the deck is designed for social gatherings, with cosy seating and a lively atmosphere for mingling over pre-dinner drinks and canapés. 

As the golden hour fades into evening, guests can enjoy a sparkling wine reception paired with jamon Iberico de Bellota and savoury canapés before continuing to Verandah Rooftop Rotisserie for the main dining experience. 

Inside, diners are invited to discover festive delights starring live kitchen theatrics, air-flown prime meats and seafood, and seasonal sweet treats.

The Le Grande Christmas Roast features eight different cuts of premium beef, pork and lamb. The jewel in the crown is the 14-day butter-aged Argentinian beef ribeye. Top quality Argentine beef ribeye is enrobed in velvety unsalted butter and aged in-house, infusing the ribeye with rich nutty undertones that shine when the meat is seared and then finished on the binchotan hibachi grill.

Other prime cuts include the Tajima Wagyu beef rump (MBS 8 - an exceptionally high grade of beef marbling), US prime beef short ribs, herb-crusted spring lamb rack, Sakura pork tomahawk, and the crowd-pleaser, crackling pork porchetta* with truffle and herb stuffing. Grain mustard honey-glazed gammon ham and fillet mignon beef Wellington are also on the menu.

Then there is the seafood bar, where king crab legs, Japanese oysters, half shell scallops, and Poached live tiger prawns are served on ice. Fresh sashimi selections including salmon, tuna, yellowfin and octopus, prepared to order and served tableside. 

European-styled recipes like chestnut-stuffed rotisserie chicken, and grilled whole turbot with lemon beurre blanc have been given a modern update, while comforting classics include Parmigiano cheese wheel carbonara pasta and Valencian seafood paella. 

There is also a salad bar and charcuterie board presents a colourful display of salads, artisan cheeses, antipasti and cold cuts like prosciutto, Spanish chorizo and Italian salami.

Festive desserts include croquembouche, pavlova, and a pink chocolate Fondue, complete with churros, waffles and other sweet condiments for dipping. Verandah Rooftop Rotisserie’s much-requested signature cempedak crème brûlée, classic gingerbread trifle and red Velvet Yule Log Cake round up the sweet treats. 

Details

Dates: Till 3 January 2026
Price: S$98++

Ring in prosperity 

Source: Momentus Hotel Alexandra.

Verandah Rooftop Rotisserie presents a grand buffet spread to celebrate the year of the horse, with over 30 auspicious dishes to savour.

Magical moments give way to celebrating the year of the horse, under the theme 五谷丰收喜迎春, a celebration of bountiful harvest and new beginnings.

Taking the spotlight this year are festive roasts that embody the celebratory mood of the season. While roast pork is ubiquitous for Chinese New Year, Verandah’s roast pork belly is elevated this year with the unique application of vanilla. Vanilla-scented crackling pork belly makes use of vanilla pods to add floral notes to the roast. And as its name suggests, the 14-day shio kombu butter aged Angus ribeye is aged for two weeks with butter made with shio kombu (Japanese seasoned kelp) to achieve the perfect savoury flavour.

Verandah will also serve up the coveted ‘sha pi’ suckling pig at a live station on Chinese New Year Eve and the first day of the Chinese New Year. The culinary team has curated a medley of supporting dishes showcasing seafood, meats and greens - representing land, air and sea, to signify the arrival of good fortune from every direction. 

Verandah’s festive favourites include golden lava cheese baked lobster and braised Eight-Head Abalone, two auspicious dishes served tableside. Succulent rock lobster is dressed in a golden salted egg sauce to bring out the flavour, while the abalone symbolises a ‘meaty’ year of good fortune and excess, is braised in its own jus. 

Whet the appetite further with cold appetisers. The Murotsu oyster duo features Japanese oysters from the Hyogo prefecture, cured two ways. Guests can enjoy the oyster's natural flavours and in the traditional sweet and savoury Teochew style that uses a house blend of Asian herbs and aromatics to ‘pickle’ the oyster. 

Not to be missed in the buffet spread is the black truffle “phoenix” chicken, a fried chicken dish with complex savoury flavours based on squid paste and truffle. Seafood lovers will also delight in the selection of marine delights - poached prawns spiked with a sharp, warming ginger-scallion dip; sweet steamed scallops, and the duo of sea asparagus and Pacific clams - a festive braise with shellfish, dried oysters, flower shiitake mushrooms and black moss. 

Underscoring the menu are comforting dishes like longevity noodle with crab roe & trout caviar, and fragrant cured meat ‘lap mei fan’ with 'wax' sausages, pork belly and duck leg.

Finally, sweeten the new year with Verandah’s selection of desserts that symbolise joy, success and good fortune in the year ahead. Indulge in the popular silky yam puree with caramelised pumpkin and steamed “niangao” with desiccated coconut. The persimmon creme brulee is new, and comes with dried persimmon toppings.

Niangao or new year cake is a sticky treat made with glutinous rice flour. 

Lunchtime celebrations

Hosting business contacts? Verandah Rooftop Rotisserie offers four Chinese New Year-inspired mains as part of their popular semi-buffet set lunch menu: slow-braised “Dong Po” Wagyu beef karubi, pan roasted truffle-stuffed chicken, braised eight treasure duck leg, and superior seafood poached rice. Under the semi-buffet approach, these entrees can be complemented with unlimited servings from the buffet spread of salads, soups, appetisers and desserts.

Details

The Chinese New Year Semi-Buffet Lunch kicks off from 2 February 2026, while the Chinese New Year Buffet Dinner will run every weekend from Friday to Sunday from 6 February 2026, on Chinese New Year Eve and the first day of the Chinese New Year, on 16 and 17 February 2026 respectively. Online orders for takeaway begin from 31 January 2026.

Guests who confirm their reservations before 16 January 2026 will also enjoy a 10% discount on their food bill. Each table of four adults and above will also receive a complimentary yusheng, while groups of six or more adults will be treated to an additional bottle of wine.

Verandah Rooftop Rotisserie semi-buffet lunch
2 February to 6 March 2026
Daily from 12 pm to 2:30 pm
S$39++ per person

Verandah Rooftop Rotisserie buffet dinner
6 to 8, 13 to 15, 20 to 22, 27 and 28 February 2026
Every Friday, Saturday and Sunday from 6 pm to 10 pm
S$98++

New Year’s Eve dinner
16 February 2026
5 pm to 7 pm (first seating) | 7:30 to 9:30 pm (second seating)
S$108++

First Day of Chinese New Year dinner
17 February 2026
6 to 10 pm
S$108++

Festive takeaways

For those looking to amp up celebrations with restaurant-quality cuisine, Verandah Rooftop Rotisserie’s signature roasts and Chinese New Year highlights are available for online pre-order. The takeaway menu includes festive must-haves like Prosperity yusheng and fragrant cured Meat ‘Lap Mei Fan’, plus twice-cooked Black Garlic Pork Belly Char Siew, and the “Dong Po” Wagyu Beef karubi. Orders can be placed online with at least three working days in advance. 

Details

Festive takeaways are available from 31 January to 3 March 2026
Order 3 days in advance online for pickup at restaurant
From S$50++

*A porchetta is an Italian recipe for a boneless pork roast that features a tender interior and crispy skin.

LMO Freshly Baked welcomes Bar Leone as second Tastemaker

Source: Mandarin Oriental, The Landmark Hong Kong. Left: spinach ricotta pie; right: Italian chicken salad from Bar Leone as part of The Tastemaker Series.

After the success with Yardbird in May, LMO Freshly Baked at Mandarin Oriental, The Landmark Hong Kong continues its Tastemaker Series this June with Bar Leone. Recently named Asia’s Best Bar 2024 and ranked No. 2 on The World’s 50 Best Bars, Bar Leone is renowned not only for cocktails but also for food. The bar is expected to bring Roman flair to the LANDMARK Atrium with a menu of comfort-driven dishes created exclusively for LMO Freshly Baked.

"The Tastemaker Series is about showcasing the diversity and excellence that make Hong Kong a world-class dining destination," said Chef Richard Ekkebus, Director of Culinary Operations & Food & Beverage at Mandarin Oriental, The Landmark Hong Kong, and curator of The Tastemaker Series.

"Bar Leone’s distinctive approach and reputation as a local and international favourite and its ability to connect with Hong Kong’s discerning dining crowd and cultural spirit embody exactly what this series is all about. We're proud to collaborate with Lorenzo and his team, and even more proud that every dish contributes to a meaningful cause."

Bar Leone at LMO Freshly Baked (2–28 June)

Founded by bartender Lorenzo Antinori, Bar Leone has redefined what a neighbourhood drinking experience can be. Now, Antinori brings that same approachability to the bakery counter with three exclusive dishes that reflect Bar Leone’s playful but refined culinary identity:

Spinach ricotta pie (HK$78)
Vegetarian option, made with ricotta, spinach and organic egg, ideal for a summer snack.

Italian chicken salad (HK$98)
A chicken salad with cherry tomatoes, basil, capers, parmesan reggiano and Bar Leone's smoked olives.

Tramezzini tonno e pomodoro sandwich (HK$88)
Sandwich made with Japanese milk bread, white tuna salad and vine tomatoes – a Roma signature.

"In my family, food was always what brought everyone together. That’s something we try to capture at Bar Leone — comfort, connection, and a sense of place. So when Chef Richard asked me to be part of The Tastemaker Series, I didn’t hesitate. It’s a chance to share flavours from my childhood while supporting a cause that matters," said Antinori.

The Tastemaker Series celebrates the city’s top homegrown culinary talent. Each month, a different icon is invited to reinterpret their flavours in a casual, grab-and-go format while contributing to a meaningful cause: MINDSET, the registered charity of the Jardine Matheson Group focused on raising awareness and transforming perceptions of mental health.

Each item in The Tastemaker Series reflects the high standards of Mandarin Oriental, The Landmark Hong Kong and the creativity of its partners. For every item sold, HK$10 is donated to MINDSET.

Details

Each collaboration runs for four weeks, with a new partner introduced monthly from May to September 2025. Details on the exclusive creations from Bar Leone, The Chairman, TATE Dining Room and Little Bao will be revealed throughout the campaign period.

LMO Freshly Baked 

LANDMARK Atrium
Address: Shop 233-234, 2/F, LANDMARK, 15 Queen’s Road, Central
Monday to Friday | 8 am to 8 pm
Saturday | 10 am to 7 pm
+ 852 2132 0188, or email lmhkg-restaurants@mohg.com

LMO Freshly Baked launches The Tastemaker Series

Source: Mandarin Oriental, The Landmark Hong Kong. Left: chicken schnitzel sandwich. Right: Yardbird caesar salad.

Chef Richard Ekkebus, Director of Culinary Operations & Food & Beverage of Mandarin Oriental, The Landmark Hong Kong, is celebrating the city’s most renowned restaurants and bars through the launch of The Tastemaker Series - a limited-time collaboration spotlighting five of Hong Kong’s most iconic culinary talents. 

Each month from May to September, a new partner will debut exclusive grab-and-go dishes, reinterpreting their signature flavours in a casual format designed for Central’s on-the-move crowd, exclusively for LMO Freshly Baked.

The five collaborators are: 

- Yardbird (May)

- Bar Leone (June)

- The Chairman (July)

- TATE Dining Room (August)

- Little Bao (September)

Each month, guests can enjoy a limited-time menu of sandwiches, soups, salads or pies, all crafted with the same attention to detail and ingredient integrity these venues are known for. While each collaboration reflects the individual identity of its contributor, the series represents a unified celebration of Hong Kong’s world-class food and beverage scene.

"The Tastemaker Series celebrates the extraordinary talent that defines Hong Kong as one of the world’s most exciting culinary capitals," said Chef Ekkebus. 

"Many of these icons have reshaped modern dining and mixology in Hong Kong, and here, they reinterpret their craft in an approachable, everyday format. What makes this series even more meaningful is that all five collaborators are homegrown brands, each one shaped by Hong Kong’s distinctive culture, energy, and evolution as a global dining destination. We’re honoured to provide this platform at LMO Freshly Baked and to contribute to our community through MINDSET."

LMO Freshly Baked is kicking off the series in May with one-Michelin-star Yardbird, the modern izakaya that has shaped a new era of casual dining in Hong Kong since its opening in 2011. Founded by Matt Abergel and Lindsay Jang, Yardbird earned cult status for its beak-to-tail Three Yellow chicken skewers grilled over binchotan charcoal.

Exclusively available from 6 to 31 May, items will include the Yardbird caesar salad (HK$88) with crispy jako* and nori, the chicken schnitzel sandwich (HK$88) with cabbage and sesame kewpie*, and the Three Yellow chicken meatball soup (HK$58) made with Yardbird’s signature homemade meatballs, negi*, and myoga ginger.

Beyond the plate, the initiative also supports MINDSET, the registered charity of the Jardine Matheson Group focused on raising awareness and transforming perceptions of mental health. For every item sold, HK$10 will be donated to support MINDSET’s programmes and partnerships in the community. 

LMO Freshly Baked at the LANDMARK Atrium branch, opened in March 2025, has quickly become known for its pastries, sandwiches, and soups crafted by the hotel’s culinary team.

Details

Each collaboration runs for four weeks, with a new partner introduced monthly from May to September 2025. Details on the exclusive creations from Bar Leone, The Chairman, TATE Dining Room and Little Bao will be revealed throughout the campaign period.

LMO Freshly Baked 

LANDMARK Atrium
Address: Shop 233-234, 2/F, LANDMARK, 15 Queen’s Road, Central
Monday to Friday | 8 am to 8 pm
Saturday | 10 am to 7 pm
+ 852 2132 0188, or email lmhkg-restaurants@mohg.com

*Jako is a type of fish, kewpie refers to a specific brand of mayonnaise, and negi to onions.

The Secret Garden by Zeekri offers takeaway menu for "Cov-Eid"

The Secret Garden (TSG) by Zeekri, the only halal French eatery in Singapore that marries food with flowers, is now offering the Cov-Eid Stay Home Takeaway Package. The takeaway menu, which includes free islandwide delivery, has sets for one at S$45, and sets for two at S$80. A Secret Platter goes from S$88 for the smaller portion. These prices are nett, with no extra charges.

The sets for one feature a soup, salad or starter; a main or pasta; a mocktail and a house dessert, while those for two allow diners to choose two from each category on the takeaway menu.

Source: TSG by Zeekri. Free islandwide delivery for TSG by Zeekri's Cov-Eid Stay Home Takeaway Package.

Source: TSG by Zeekri. TSG by Zeekri's Cov-Eid Stay Home Takeaway Package features both sets and platters.

 

Details:

Order through Instagram at @thesecretgardenbyzeekri or via WhatsApp at +65 9189 5663. Orders must be made by a day ahead for lunch, and by 12 pm for dinner on the same day.