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Past Events

The HATCH team has already hosted a number of themed events and pop-ups. It has been an honor to collaborate with these brilliant minds and showcase the work of so many talented chefs living and working right here in Hong Kong.

 

Hosted on 22, 23, 24, 25, 26 and 27 November, 2021

THE MENU 
 TURKEY & GRAVY
SAUSAGE STUFFING
BRUSSEL SPROUT
BABY CARROT
CREAMY MASH POTATO
SPICED CRANBERRY SAUCE
MAC N CHEESE
PECAN PIE OR PUMKIN PIE 

 

 Hosted on 18, 19 and 20 November, 2021

Lawrence is the Group Executive Chef of The Big Things Group. Coming from a remarkable background, he gained experience and inspiration in some of the world's best restaurants, butchering, and retail industries.

His history includes work with Nobu, Akira, The Butcher's Club, Porterhouse by Laris, On Dining Group and it goes on!

He is experienced in worldwide wide cuisine from Japanese to French but his passion is dry-aging and meat butchery.

He uses French cooking techniques to combine different cuisines together with amazing flavors and has already become an asset to The Big Things Group!

 

 

Hosted on November 7, 2021

 

 

Hosted on November 4, 5 and 6, 2021

HATCH Welcomes Indulgent Eats for 3 Nights of Family-Style Feasting from her Upcoming Cookbook Indulgent Eats at Home

Jen Balisi is the creator of Indulgent Eats, sharing her globally-inspired cooking, dining and travel adventures to over 400,000 hungry fans across Instagram, her blog and YouTube. Jen’s drool-worthy videos of delicious original recipes and mind-blowing menu items have reached millions of people around the globe, earning her features on Eater, Buzzfeed, Thrillist, South China Morning Post and more.

 

 

Hosted on October 28, 29 and 30, September 8 and 9, 2021

ABOUT "R.H. Fine Dining"HATCH is honoured to welcome back our good friend Rania Hatoum!

This time around she will be cooking an Egyptian feast! All these authentic recipes are family recipes passed on to Rania.RH Fine Dining (@rh.finedining) is the brainchild of wedding gown designer turned chef, Rania Hatoum; it is a marriage of passion for fine French cuisine and Rania's Egyptian-Chinese heritage.

Expect a feast, starting off with the Mezze Platter, Halloumi Fries, and Moussaka. The mains are Kofta & Sayadeya ( Egyptian Fried Fish). Ending on a sweet note with Egyptian Rice Pudding.

 

 

Hosted on September 29 and 30, 2021

Once again, our very own Chef Jaime is going nose to tail! He will be presenting a whole Ryeland sheep from local butcher, Heritage Meats grown on the Huntsham Farm in UK, nothing goes to waste.

Ryeland sheep are ancient British sheep breeds, going back to the 1300s, originating from Herefordshire. They are well known for producing excellent quality lamb and sweet-tasting meat. Ryeland lamb is much sought after by rare-breed butchers, top chefs, hotels, and restaurants. Hand spinners and weavers also seek out Ryeland wool for its texture and quality.

The eatWHOLE philosophy is one of the missions of Heritage Meats. 

 

 

Hosted on August 21, 22 and October 2, 3, 2021

 

 

 

Hosted on October 5, 6, 7, 8 and 9, 2021

He trained at Osaka Cooking & Confectionery College, where he specialised in vegetables and achieved a license to prepare the famously deadly fugu. 
His chef experience began in Osaka at different Kappo & Kaiseki restaurants before he caught the attention of Hong Kong New World Millennium Hotel and took on the role of sushi chef at Sagano. 

Hosted on September 16, 17 and 18, 2021

In 2019, Chris founded MYYZ Concepts to showcase to the global audience, the diversity and uniqueness of Malaysian food. The name MYYZ (pronounced “meez”) is inspired by the French culinary term “mis en place”, meaning “everything in its place”, and is also a play on the combination of Chris’ Malaysian origins (MY) and his wife’s roots in Toronto (YYZ). Born in Kuala Lumpur, Malaysia, Chris is a self-trained chef who has spent several years cultivating his passion and talent for food across Hong Kong, the United States, and Taiwan. 

Expect modern interpretation and twist to traditional dishes and flavours. Starting off with Oyster Omelet, The Un-Steamed Fish, Malaysian Hawker Corn, Prawn Soup Dumplings, followed by Lou Bak with Rice as the main, and ending off on a sweet note with Pandan Ondeh-Ondeh!

 

 

Hosted on September 4 and 5, 2021

Inspired by the bustling street-side eateries that are the daily pitstops amongst hungry office-wallahs, aunties, businessmen and babus looking for a quick bite on the go, we bring India’s famous kati rolls and first- class rice bowls to Hong Kong.

For this Dinner Pop-Up, to start, the Bengal Brothers have chosen 3 of their favorite Street snacks to share, followed by, "Choose your Kati Roll" and ending it off with a sweet and fresh Mango Lassi with a dash of rum!

 

 

Hosted on August 26, 27, 28 and 29, 2021

A Spark of Madness is an Asian Vegetarian cookbook with 116 recipes. Some are classic cultural dishes, and the others have gone through a "Spark of Madness". This menu will take you on a journey through Asia with a dish from each section of the book.

 

 

Hosted on August 18-20, 2021

HATCH Executive Chef Jaime Young has put together a special menu of tacos and other Mexican favorites!

Expect delicious Salsa & Guacamole with Chips, Mariscos Coctel with Tuna & Avocado, Chile Rellenos, Shrimp Taco and more!

 

 

Hosted on August 14, 2021 (Pop Up Window)

Expect modern interpretation and twist to traditional dishes and flavours!

Pork Belly Fries, Crispy Chicken Wings, Pandan Chicken Satay, Hainanese Chicken Rice Onigiri, Kueh Pie Tee and more !

 

 

Hosted on August 7, 2021
Yellow Yardie is a treasury of authentic Jamaican recipes that have been passed down from Simon's family's previous generations.

Chef Simon was born in Toronto to mixed ethnicities (Jamaican, Chinese, European) whose families have all lived in Jamaica for 2 generations. 

 

 

Hosted on July 21st  and 22nd, 2021

Jeffrey Lim lived in Japan for a very long time and became the first chef from Hong Kong to obtain a Shojin Ryori Certificate in Japan.His deep experience in teaching people in Hong Kong about Shojin Ryori has lead him on a quest to introduce more people to the Japanese vegan diet as he experienced an incredibly positive impact on his health from the day Jeffrey himself went plant-based.

 

 

 

july4-pop-up
Hosted on July 4, 2021

It's not the 4th of July without some fried chicken and all the sides! Enjoy our American Independence Day menu by @chefjaime212 to fill up on coleslaw, mac & cheese and cornbread.
 
three-musketeers
Hosted on June 23, 24, 26 and 27, 2021

The Musketeers dinner features 3 different local talents, Chef Will Leung, Chef Charles Leung and Chef Lui Kai Yu, coming together to put their skills on display with a 4-night dinner series on Wednesday and Thursday June 23rd & 24th or Saturday and Sunday, June 26th & 27th. 
 
Hosted on Jun 8-11, 2021

Chef Tomiya Yu is back at HATCH with a FRESH Izakaya menu!

From the 8th-11th June, Tommy's own izakaya-style menu focuses on seasonal and tasty classics like Japanese Oysters with Ponzu Jelly, Hamachi Carpaccio, Wagyu Tartare, Cold Japanese Soba with Bottarga and more!
 
Hosted on June 5, 2021
 
Get a taste of the Caribbean with our @thepattyboi event featuring @russelldoctrove !

With 3 different patties on deck, experience the signature Beef patty with bird's eye chili and kaffir lime or the @omnipork.hk option with lemongrass and holy basil. Top it off with a Drunken cherry pie infused with bourbon and vanilla for full effect.
Hosted on May 9, 2021

Join us for a limited menu by @chefjamie212 and indulge in special brunch menu items for lunch and dinner!


Whether Mom likes sweet or savoury Chef Jaime has got you covered with Cinnamon Buns to Huevos Rancheros!

Our unique beverage pairings by the HATCH team are sure to bring a smile to Mom’s face.

Hosted on May 5, 2021

HATCH Chef Jaime Young has put together a special menu of tacos and other Mexican favourites complimented by margaritas and sparkling because why not!

🍹Alongside Jaime's Mexican fiesta menu, the HATCH team will be free-flowing Hunter Margaritas into your glass; a special recipe of Codigo Blanco Tequila and Fernet Hunter.