The 2026 Sunday Roast Guest Chef Series runs across selected Sundays from February to October, with further dates expected for November and December. Priced at HK$898 per guest, plus a 10 per cent service charge, the programme gives each participating restaurant one Sunday to reinterpret the classic British roast through its own cuisine, while retaining the familiar three-course structure of starter, roast or seafood main, and dessert.
The format reflects a wider shift in Hong Kong’s premium dining scene, where luxury hotels are moving beyond standard brunch buffets and using chef-led collaborations to attract diners who want novelty, scarcity and recognised culinary talent. For Lobster Bar & Grill, long associated with seafood, grills, cocktails and live jazz, the series also positions brunch as a curated dining event rather than a routine weekend offering.
The 2026 line-up began with NOI on 8 February, bringing contemporary Italian cooking shaped by Chef Paulo Airaudo’s wider culinary approach and Hong Kong-based Chef Luigi Troiano’s execution. It continued on 15 March with 22 Ships, known for modern Spanish flavours under Chef Antonio Oviedo, and on 12 April with Yong Fu Hong Kong, whose Ningbo seafood cooking added a refined Chinese coastal identity to the Sunday roast template.
The next phase brings Neighborhood on 31 May, Leela on 28 June and Cristal Room by Anne-Sophie Pic on 19 July. Neighborhood, led by Chef David Lai, enters the series with strong recognition from both Michelin and Asia’s 50 Best Restaurants, where it ranked No. 24 in the 2026 list. Its reputation rests on market-led European bistro cooking, generous sharing dishes and a style that combines technical control with an understated dining room culture.
Leela, led by Chef Manav Tuli, adds a modern interpretation of regional cooking from India, using refined technique, spice layering and tandoor-led elements. Its participation broadens the series beyond European and Chinese traditions, giving the roast format a more expansive culinary identity at a time when Hong Kong diners are showing stronger interest in regional specificity and chef-driven storytelling.
Cristal Room by Anne-Sophie Pic brings the strongest fine-dining profile in the May-to-July phase. The Landmark restaurant, guided in Hong Kong by Chef Marc Mantovani, earned two Michelin stars in the 2026 Hong Kong and Macau guide. Its contribution is expected to bring a more composed French approach to the format, with emphasis on precision, balance and luxury ingredients.
Lobster Bar & Grill’s regular Sunday roast brunch already leans towards abundance, with appetisers such as lobster bisque, smoked salmon and steak tartare, followed by individually plated roast or seafood choices. Signature sides include duck-fat roasted potatoes and honey-glazed carrots, while desserts include banoffee pie, triple chocolate mud pie and seasonal creations. The guest-chef model keeps those anchors intact while allowing each collaborator to alter the flavour profile.
Executive Sous Chef Cary Docherty remains central to the concept. His role is not merely to host outside chefs, but to co-create menus that fit the kitchen’s seafood-and-grill identity while allowing each restaurant’s style to remain visible. That balance is crucial: too much hotel polish could dilute the individuality of the guest chefs, while too much experimentation could alienate diners expecting the comfort of Sunday roast.
The commercial logic is clear. Hong Kong’s dining market remains crowded, and premium hotel restaurants face intense competition from independent restaurants, private clubs and destination bars. A one-day-only brunch creates urgency, encourages repeat visits and lets diners access high-profile kitchens in a less formal setting than full tasting menus. For visiting chefs and independent restaurants, the collaboration offers exposure to a hotel audience with strong spending power.
Located on Level 6 of Pacific Place on Supreme Court Road in Central, Lobster Bar & Grill benefits from a business-district address and the broader Island Shangri-La dining ecosystem. Its Sunday and public holiday brunch service runs from 11.45am to 3.30pm, with last orders at 2.30pm, giving the collaboration format a defined weekend window rather than an open-ended promotional run.
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