Rosewood Hong Kong is kicking off its sixth-anniversary celebrations with global star power.

Now an annual affair elevating the month of March, the “Rosewood Front Row” campaign is bringing gastronomic giants from around the world to Hong Kong for two weeks of special showcases across its numerous restaurants, collaborating with Michelin-starred chefs and award-winning establishments for one-of-a-kind dining journeys to excite the senses.

From 12 to 14 March, Rosewood São Paulo’s executive pastry chef Saiko Izawa—who was honoured as Latin America’s Best Pastry Chef 2017—will team up with Jonathan Soukdéo to present an exclusive set of afternoon tea specials at The Butterfly Room, featuring such delights as the guaca ginger coriander sorbet with avocado cream and tuille, fraisier with maté matcha, and sakura blossom cake, inspired by Izawa’s Japanese roots.

Rosewood Hong Kong’s Botanical Kitchen event space will host the highly anticipated Fried Chicken Gala 2025 from 14 to 15 March, with a diverse lineup of chefs and bartenders presenting their creative takes on the humble fried chicken. Li Chi-wai from The Legacy House, Gaurav Kuthrai from Chaat, David Lai from Neighbourhood, and Lorenzo Antinori from Bar Leone will join forces with Susan Jung to craft a tantalising menu for two nights only.

Chaat and Hansik Goo will come together on 18 to 19 March for a distinguished culinary adventure exploring Indian and Korean cuisines, led by Gaurav Kuthari and Park Seung-hun. On the menu, diners can expect a melding of flavours, such as the tandoori king crab with pine-nut sauce, Kristal caviar, and poached egg; the tandoori chicken roulade with black-garlic sauce; the dried daikon pulao; and the Korean beef tartare samosa with gochujang. Make sure to save space for the exquisite masala chai bingsu shaved-ice dessert.

Newly opened Marmo Bistro is hosting Rosewood London’s The Pie Room from 19 to 21 March, where head pie maker Nokx Majozi will present dinner specials to highlight traditional British recipes, including Scotch egg with celeriac remoulade, braised beef steak pie with blue cheese and peppercorn, and sticky toffee pudding with caramel sauce and vanilla ice cream.

On 20 March, Indian flavours will find a willing dance partner in Chinese cuisine through the collaboration between The Legacy House and Michelin-starred Thevar. Mano Thevar will join forces with Li Chi-wai to showcase innovative interpretations on traditional dishes, with creations such as the Goan spice xiaolongbao, crispy amadai and sea cucumber with Madras curry, rasam hot and sour soup, and roast duck biryani in lotus leaf headlining the menu.

DarkSide is inviting Jewel of the South, ranked No. 34 on the World’s 50 Best Bars list, to Rosewood Hong Kong for a showcase of New Orleans cocktail-making from 21 to 22 March. Five special creations by the award-winning restaurant and bar will be part of the experience.

Last but certainly not least, wrapping up the series of celebrations, the legendary Pierre Gagnaire will make an appearance at The Butterfly Room for one day only on 25 March for a limited afternoon tea set featuring four savoury canapés crafted by the master himself.

It’s shaping up to be an exciting two weeks of feasting at Rosewood Hong Kong.

For more information and booking enquiries, visit rosewoodhotels.com.

All images courtesy of Rosewood Hong Kong.