Adrian Ma

[Be Spirits Hong Kong] – Where innovation meets opportunity in Asia’s dynamic drinks market 🍸 From May 26–28, 2026, BE SPIRITS lands in Hong Kong for the first time. Co-located with VINEXPO ASIA and BE NO, bringing together the worlds of spirits, beer, cider, sake, mixology and cutting-edge innovation. Set in one of the fastest-evolving markets globally, Hong Kong offers a unique gateway with zero import duties, a trusted trade environment, and direct access to Greater China and North Asia. Be Spirits Hong Kong is where brands connect, expand, and grow alongside rising regional demand. A space to explore trends, connect with producers, and experience what’s shaping the future of the drinks industry. See you in Hong Kong this May. #BeSpirits #VinexpoAsia #Vinexposium #SpiritsIndustry #cocktailculture

A distance from the chaos, within the city @andazonebangkok #AndazOneBangkokUnveiled #AndazOneBangkok #Andaz #AndazHotel #bangkokcity

Congratulations to all at The World’s 50 Best Bars 2025❤️ @50bestbars #Worlds50BestBars

Built for the pace. From the Peached ProFlex™ Polo to the BambooFlex™ 2.0 Shirt and ZeroMark™ Tee — comfort that moves, performance that keeps up. ✅ 4-way stretch that moves with you ✅ Lightweight & breathable for all-day comfort ✅ Wrinkle-resistant and always polished ✅ Sweat-concealing, quick-dry & odour-resistant For Those Who Don’t Slow Down. #HouseOfAxis #MenswearHK #alldaycomfort #ootdmenstyle #hkfitness

An unforgettable evening at @cucinahk experiencing the “Taste Nature” philosophy of Michelin-starred Chef @falsertheodor 🍃✨ This exclusive culinary experience beautifully showcased Chef Theodor Falser’s passion for natural ingredients, regional flavours, and refined Italian craftsmanship. From citrus-marinated organic salmon, Sicilian scampi tartare and caviar, to the scallop nest with Dolomites barley miso and bottarga — every dish reflected elegance, creativity, and seasonality. Rare ingredients like monk’s beard, sea lettuce, heirloom tomatoes, and chicory added an extra layer of freshness and character throughout the menu. The Acquerello risotto with Amalfi lemon and marinated tuna was a standout, while the grilled Wagyu tenderloin with crunchy potato & Parma ham lasagna was pure indulgence. Ending with marinated strawberries, aged balsamic gelato, and sparkling yoghurt made the evening even more memorable. Honoured to experience this special dining journey at Cucina, Marco Polo Hongkong Hotel — a true celebration of nature, artistry, and contemporary Italian gastronomy 🇮🇹. The experience is available until 16 May only, with limited seats remaining. Don’t miss the exclusive 6-course wine pairing dinner on 16 May (HKD 1,388 per person)🍷, specially curated to complement Chef Falser’s signature creations. À la carte menu and lunch set are also available. Due to overwhelming response, selected signature dishes will also be extended until early June at @cucinahk . @marcopolohongkong #GuestChef #TheodorFalser #CucinaHK #TasteNature #MichelinStarChef

See you at #ChampagneOClock! 🥂 @blancdenoirs_hk is now open at Mandarin Oriental The Landmark, Hong Kong — bringing Central a new kind of champagne experience where elegance meets indulgence. From 25 Champagnes by-the-glass and a 500-label cellar to champagne cocktails, caviar bites, and Chef Richard Ekkebus’ elevated creations, every detail is designed for unforgettable evenings. Black-and-white interiors, rare vintages, signature pours, and the nightly Champagne O’clock Fountain — this is where Hong Kong’s next golden hour begins. ✨🍾 Fillet O Fish with Caviar & Ravigote Mayo, golden Beaufort Gougères, and crispy Fried Chicken with ‘Ranch Dressing’ & Caviar bring playful yet refined flavours designed to pair perfectly with exceptional champagne pours. @mo_landmarkhk @rekkebus #BlancDeNoirsHK #MOLandmark #ChampagneBar #champagnelover

The Essence Of Aqua #TheEssenceOfAqua 🌊 The Essence of aqua is a refined seasonal tasting menu that blends Italian elegance with Japanese precision through a beautifully balanced progression of flavours. The experience begins with Bluefin tuna tartare topped with dashi crystal and caviar, followed by a rich Ise lobster steamed egg custard with lobster miso bisque. The hamachi tartare with homemade yogurt dressing adds freshness, while the tiger prawn and pumpkin tempura brings a delicate crunch lifted by yuzu chili stock. A standout course was the Cannelloni ossobuco style by Executive Chef Romeo Morelli @romeo_morel Inspired by Northern Italian tradition, it captures the comforting essence of lasagna in a lighter and more refined form. The mains continue with beautifully executed seafood and grilled dishes, from fried Japanese sole fish in yuzu prawn stock to roasted octopus with black garlic and ’nduja sauce. For an additional indulgence, the chargrilled Kobe beef steak delivers rich flavour with Kyoto togarashi and pepper sauce. Dessert finishes the menu on a playful note with aqua’s signature sweet caviar served in both Italian and Japanese styles. Available from April 13 to June 18 at Aqua Hong Kong @aquahongkong #aquahk #culinaryarts #italianjapanese #kobebeef

A Gift Made To Impress 🌹✨ Chocolatier’s new signature cake box “The Rose Framboise” by executive pastry chef Kevin @shchiukevin @grandhyatthongkong is pure artistry — crowned with 36 hand-crafted chocolate petals, perfectly balancing rich chocolate and vibrant raspberry in every bite. Presented in an elegant red box with thoughtful details made for gifting and celebrating the sweetest moments❤️ Some cakes are more than dessert — they’re made to leave an impression. #GoGrand #GrandHyattHongKong #香港君悅酒店 #Chocolatier #hkcake

A Vertical Neighborhood shaped by Bangkok, rooted in Wireless Road, where the calm of Lumphini Park meets Bangkok’s vibrant energy. @andazonebangkok #AndazOneBangkok #Andaz #AndazHotel #hoteldesign #bangkokhotels

Congratulations to @ChinesologyHK for being awarded One Diamond in the Black Pearl Restaurant Guide for both 2025 and 2026! 🎉 Culinary Director Chef Saito Zhou @chef.saito and his team continue to set the standard for Cantonese fine dining with the all-new Black Pearl Premium Menu. It begins with delicate Drunken Shrimp in 20-Year Huadiao, followed by a trio of Baked Preserved Ham in Puff Pastry, Deep-Fried Spring Roll Stuffed with Sea Cucumber, and Roasted Wagyu Beef with 20-Year Tangerine Peel, Honey and Peanut. Sliced Geoduck in Superior Chicken Broth and Braised South Africa Premium Dried Abalone with Goose Web offer rich umami flavours, with a refreshing Homemade Sorbet to cleanse the palate. The menu continues with Stir-Fried Lobster in Sergestid Shrimp Sauce with Handmade Rice Flour Rolls, Crispy Chicken with Shrimp Paste and Seasonal Vegetables, and Sichuan-Style Homemade Wonton and Fish Maw in Fish Stock. It finishes with Stewed Pink Guava with Pomelo, Konjac and Bird’s Nest, Sweetie Jewelry, or Chilled Seasonal Fruit. Each dish balances flavour, texture, and seasonal ingredients, delivering an unforgettable experience. This consecutive recognition celebrates their creativity, precision, and dedication to elevating Chinese gastronomy, bringing guests a truly unforgettable dining experience🌟. #Chinesology #HongKongBestRestaurant #blackpearlrestaurantguide #黑珍珠餐廳指南2026 #黑珍珠餐廳

A speakeasy bar inspired by a home-recording studio with a 6,000-vinyl collection. Where music meets mixology 🎶🍸 @lennons.bkk isn’t just a bar, it’s a whole experience. From vinyl inspired cocktails to the “Bangkok Beats” menu, every drink is crafted like a song, layered, expressive, and full of soul. Thai inspired flavours run throughout, balancing bold ideas with smooth precision. My personal favorites are the SagoREgroni, Thai Milk Ti, and Mando-tini. The SagoREgroni twists a Negroni with rum, Campari, vermouth, longan, pandan, and rainbow sago. Thai Milk Ti is rich and nostalgic with Thai tea, Rémy Martin 1738, milk, salak fruit, and spices. The Mando-tini is tropical with gin, bianco vermouth, mango, Marian plum, and coconut oil for a silky finish. The rest of the menu explores Thai street market nostalgia, coffee driven cocktails, fruit forward builds, and herbal spice layers that keep things playful and unexpected. This is where every glass tells a story and every night sounds better. #LennonsBKK #RosewoodBangkok #BangkokBar #SpeakeasyBar #Cocktailgram

French flavours, inspired by the duality of food and nature. An unforgettable journey through the Signature Experience at Duet by David Toutain where every course unfolds with precision, seasonality, and quiet storytelling through contemporary French technique. From the delicacy of Alaskan King Crab with caviar, vanilla, and kaffir lime to the deeply savory pâté en croûte layered with foie gras and Kanzuri pepper, the menu moves with both elegance and intensity. Highlights like Normandy scallop with XO, Brittany blue lobster with épicéa, and the richness of Wagyu showcase a beautiful balance between land and sea, while desserts like apple tatin and Chiang Mai chocolate bring a refined, lingering finish. The alcoholic pairing flows effortlessly alongside the menu, but the zero proof pairing is where things get especially exciting. Thoughtfully crafted and far from an afterthought, each creation like “Makrut & Palm,” the playful “Duet Cherry Cola,” and the elegant “Apis Meadow” mirrors the complexity of the cuisine with layered flavors, balance, and originality. It’s a zero proof program that stands confidently on its own, elevating the entire experience sip by sip 💚✨. #DuetbyDavidToutain #RitzCarltonBangkok #SignatureExperience #MichelinGuide #Bangkokfinedining