Spring Dining: New World Millennium Hong Kong Hotel

April 7, 2026

New World Millennium Hong Kong Hotel presents two seasonal dining experiences this spring. Sagano restaurant welcomes the sakura season with a seven-course kaiseki, while Cantonese restaurant, Tao Li, features a series of freshwater fish delicacies prepared by Executive Chinese Chef Cheuk Man Chung using traditional cooking techniques.

Blooming Sakura at Sagano

To celebrate Japan’s sakura season, Sagano’s Japanese culinary team presents sakura-themed seasonal delights, treating diners to a hanami experience through food. The seven-course Sakura Kaiseki opens with assorted seasonal appetisers including Toyama Squids with Sour Miso Paste, Marinated White Shrimps and Sea Urchin with Sake, and Stewed Sweet Potatoes with Lemon Sauce.

The set continues with Tea Pot Soup with Seafood, followed by Flounder, Fatty Tuna and Striped Jack Sashimi, and Sakura Sea Bream Hotpot. Prawn and Spring Wild Vegetable Tempura and Minced Fatty Tuna with Spring Onion and Sea Urchin on Rice round out the savoury courses before the meal closes with Greenhouse Melon and Sakura Pudding.

The Sakura Kaiseki is priced at HKD 1,280 per person and is available through 30 April 2026.

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Freshwater Delicacies at Tao Li

Executive Chinese Chef Cheuk Man Chung brings traditional cooking techniques to a series of freshwater fish dishes at Cantonese restaurant, Tao Li. The Deep-fried Mandarin Fish with Pine Nuts and Sweet and Sour Sauce features crisp-fried mandarin fish topped with slightly sour preserved vegetables and crunchy pine nuts, finished with a sweet and sour dressing. The Deep-fried Bullet Fish is another highlight, its white, opaque-coloured meat offering a delicate taste and few bones, with deep-frying keeping the fish juicy and seasoned soya sauce enhancing the freshness.

Other recommended dishes include Supreme Broth with Fish Meat, Barbecued Pork, Bamboo Shoots, Bean Curd and Chicken Liver, Sauteed River Shrimps with Long Jing Tea Leaves, Clay Pot-braised Fish Head with Sliced Ginger and Spring Onion, Steamed Flathead Mullet with Preserved Salted Lemon, and Braised Stuffed Canton Carp with Diced Mandarin Peel.