Drawing inspiration from the novel Blossoms by Jin Yucheng, Rosewood Hong Kong presents Infinite Blossoms – a celebration of Chinese New Year and the Year of the Snake.

Inspired by Jin Yucheng’s themes of optimism and hope, the hotel invites guests on a journey of renewal through culinary creations and seasonal offerings.

At The Legacy House helmed by Chef Li Chi Wai, guests are invited to partake in the cherished dim sum tradition with a celebratory Chinese New Year twist. This menu showcases reimagined classics including Steamed Fish Dumpling with fungi and 18-years dried tangerine peel, Steamed Crab Meat Dumpling with ginger, Steamed Red Date Paste Cake with dried rose and bird’s nest, Steamed Mantis Shrimp Dumpling and Steamed Lobster Dumpling with egg white and caviar.

Elsewhere, the Chinese New Year Delights Menu showcases dishes like Double-Boiled Abalone Soup with Chinese herbs, Stewed Mantis Shrimp with fish maw and Braised Sea Cucumber with sun-dried oyster in supreme oyster sauce. A more lavish menu offering features premium delicacies such as the Wok-Fried Australian Wagyu Beef Cube with Chinese Matsutake and kale and the Braised Middle Eastern 25-Heads Abalone with sun-dried oyster and black moss.

Select dishes from both set menus are also available a la Carte for this dining period, including Braised Stuffed Citrus with shrimp, pork, sun-dried oyster, and black moss, Deep-Fried Lionfish with fish curd and Braised 6-Heads South African Abalone with sea cucumber, chicken, prawn, mushroom and black moss.

Meanwhile, the hotel’s Holt’s Café will be offering A Taste of Traditional Canton, a menu which celebrates the symbolic ritual of prosperity and good luck with the Chinese New Year Lo Hei, a colourful dish featuring salmon, mixed vegetables and plum dressing. While Treasure Seafood Soup is paired with fish maw, abalone, sea cucumber and conch.

Chinese New Year Poon Choi offers a lavish dish brimming with abalone, sea cucumber, black moss, dried oyster, mushroom, shrimp ball, chicken and broccoli. Other highlights include Pan-fried Prawns with garlic and tomato sauce, Steamed Grouper Fillet with fragrant black mushroom, Yunnan ham and jasmine rice, as well as Green Asparagus Stuffed Bamboo Fungus and Red Bean Soup with glutinous rice dumpling.

Embracing the festive spirit, The Butterfly Room at Rosewood Hong Kong presents a Chinese New Year Afternoon Tea experience, starting with an amuse bouche featuring butternut squash and beets, followed by a selection of finger sandwiches of salmon, butcher ham, crab and egg. A pre-dessert of strawberry, shiro-an and azuki bean prepares the palate for freshly baked scones and coconut buns. The experience continues with a plated dessert showcasing mandarin, jasmine, flan and millefeuille, accompanied by a mignardise chocolate trolley. The chef has paired this with a choice of Mariage Frères tea or coffee.