If, like us, you’re looking ahead to the long weekend – without art or rugby events to keep us busy – we’ve gathered the new menus and foodie happenings worth plotting into your calendar now that March madness is over. If you still haven’t read our 100 Top Tables Guide 2025, take a browse for more dining recommendations. Friday, April 4 Hong Kong’s first cheese bar and omakase restaurant has opened, blending Japanese culinary traditions with eclectic cocktails and artisanal cheese – be it grilled, melted, baked, grated or sliced. Roucou’s exclusive eight-seat omakase experience will launch later in April, but that doesn’t mean you can’t grab a seat at the bar to try signatures like the melted open sandwich with fresh artichokes and roasted pine nuts resting above crisp puff pastry, topped with melted cheese – or the Old School Cheeseboard, which includes cold cuts like Serrano ham, Beaufort saucisson and pork rillettes. Where: G/F, 28 Aberdeen Street, Central When: On Fridays and Saturdays, Roucou is open from 3pm to 1am Saturday, April 5 CulinArt 1862 is presenting a four-hands gourmet dinner that honours eco-conscious excellence. Exclusively on April 5, culinary director Emmanuel Soulière and Michelin-recognised chef Benoît Witz will merge their culinary philosophies to highlight sustainability, artisanal techniques and locally sourced ingredients. The five-course menu features dishes like a grilled M7 rump steak with oyster Béarnaise that draws on local herbs and kitchen by-products such as onion salt for sustainable flavours, a roasted sea bream that pays homage to Provence – and seasonal, locally harvested vegetables roasted in ripe olive oil. Where: G/F & 1/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay When: April 5 Price: The four-hands dinner is priced at HK$988, with an optional wine pairing available for HK$688 Sunday, April 6 Embracing the season of renewal, Uma Nota introduces a new selection of spring-inspired à la carte dishes this April. Delivering fresh flavours, the menu has added new raw dishes such as the amaebi carpaccio – a Japanese sweet shrimp served raw with pickled fresh mango, red onion, wasabi cream, savoury kombu sauce, salmon roe and Brazilian sorrel leaf – alongside a reimagined salmon crudo with açai berry and ponzu sauce, velvety toasted cashew nut cream and roasted garlic chilli oil. Other stand-out dishes include a trio tartare of prawns, salmon and hamachi with yuzu kosho and gyoza chips; there are also grilled meats, fresh seafood and creative desserts. Where: 38 Peel Street, Central When: Available throughout April