If the waitlist at Hop Sze has bested you one too many times, try your luck at Holt’s Café.

For three days only, the difficult-to-book Sai Wan Ho restaurant will present a special menu of its signature dishes at Rosewood Hong Kong. Available for lunch on 20 and 21 March and dinner from 20 to 22 March, the private kitchen-esque eatery known for its expert stir-fries with powerful wok hei aroma and classic Cantonese recipes is partnering with Holt’s Café as part of Rosewood Hong Kong’s fifth-anniversary celebration, “Rosewood Front Row,” to promote local gastronomic traditions, nostalgic flavours, and Hong Kong culinary legacy.

Despite its cramped dining room, nondescript shopfront, and obscure location, Hop Sze shot to fame for its masterful take on Cantonese food, showcasing farm-fresh ingredients, homemade preparation methods, and precise cooking techniques. Gaining a Bib Gourmand nod in 2020 propelled the establishment to the realms of “more difficult to book than a three-Michelin-starred restaurant.” Co-owners Lam Suk-kiu and Wong Wing-kuan build on their industry-honed expertise to tailor the dining experience to their guests, from catering to off-menu requests to customising dishes according to the customer’s flavour preferences. Celebrities are frequent patrons, too.

Among the à la carte dishes that Hop Sze is bringing to the pop-up are the prawn toast with a jumbo-sized crustacean encased in a crisp crust, the pan-fried lotus root cake, the crispy rocket squid with typhoon shelter-style garlic, and the restaurant’s famous mixed stir-fry, a melange of Chinese chive flowers, squid, and dried shrimp tossed in a savoury sauce.

Not to be missed is another Hop Sze signature, the smoked crispy chicken, a succulent bird served whole or as a half portion. Also on the menu is the popular baked pork chop rice, topped with a runny fried egg. Finish off with the billionaire fried rice, featuring egg whites, scallops, shrimp, and vegetables, and the baked sago pudding with a caramelised top.

Holt’s Café bolsters its Hong Kong-inspired specialities and connection to the city through partnerships with native farms, producers, and growers, highlighting local produce in much the same way as Hop Sze. Bringing the beloved restaurant to the upscale dining rooms of Holt’s Café sets another stage on which Hong Kong cuisine and nostalgic flavours can shine.

Hop Sze’s limited-time appearance at the hotel forms part of Rosewood Hong Kong’s extensive fifth-anniversary programme. Other gastronomic collaborations to ring in the significant milestone include a partnership between Butterfly Pâtisserie and celebrated chef Natsuko Shoji—who rose to fame through her extraordinary confections and intimate, one-table restaurant Eté—to present her signature mango cake, as well as a sustainability-focused cooking pop-up at Asaya Kitchen featuring chef Richie Lin from Mume. Scarfes Bar from Rosewood London will also return to DarkSide for four nights only, while grill restaurant and smokehouse Henry will host a two-day-only special sharing menu presented by London’s one-Michelin-starred Brat.

Chaat will welcome Masque from Mumbai for an avant-garde exploration of Indian cuisine, while the newly Michelin-minted Legacy House prepares for a six-hands dinner between chefs Li Chi-wai, Bill Feng of Lingnan House at Rosewood Guangzhou, and Justin Tan of The House of Dynasties at Rosewood Beijing to showcase the beauty of traditional Lingnan cuisine. Sydney’s Maybe Sammy will take over XX Bar, and 1826 Restaurant, from Mexico’s Rosewood San Miguel de Allende makes an appearance at Bayfare Social.

All in all, the comprehensive “Rosewood Front Row” anniversary campaign will present a wide array of culinary masterclasses, collaborations, pop-ups, and exclusive wine dinners across 12 days, starting from 19 March until the end of the month.

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

All images courtesy of Rosewood Hong Kong.