The city’s thirst for open-air bars rages on as Hong Kongers continue to seek breathing spaces amidst the concrete jungle with their cocktails. The latest addition is Michelin-starred Cépage in Wan Chai with Barcépage, an open-air rooftop refuge styled with an urban grey and white aesthetic plus potted trees and plants for a garden effect. The venue’s location also means the space affords Admiralty and Wan Chai skyscraper views. Barcépage can accommodate up to 30 people and it should be a hit for smokers and cigar aficionados. In line with the restaurant’s upmarket leanings, posh canapés are on the menu: tiger prawns in feuille de brick with basil (HK$98), a crumb-crusted pigeon leg stuffed with foie gras and served with black truffle mayonnaise (HK$158); and Japanese beef carpaccio with Amalfi (a coastal area in Italy) lemon, rock and parmesan (HK$165).

For more information call +852 2861-3130 or go to 23 Wing Fung Street, Wan Chai.

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At Prince’s Building is Alfred Dunhill and KEE Club's joint venture, a new restaurant and lounge destined to be a refuge for the power set in Central. KEE Club’s architect Gavin Tu styled the space into part gentlemen’s club, part study room and part gastropub space, with copper ceilings, marble floors and all things leather and mahogany. Obvious English motifs such as artwork depicting a British bulldog poke at the brand’s Anglo-leanings. You can picture Jude Law lounging in this scene or affluent broker-types trying to close a deal then celebrate with a cigar and scotch in hand. Food-wise, power breakfasts begin at 7:30 am to 10:00 pm serving glammed up renditions of British favourites such as full English breakfast (HK$138) with real West Country style pork sausages and black pudding. For lunch and dinner, alongside bangers and mash (HK$185) and cottage pie (HK$195) is a saffron poached H. Forman & Son’s (a century-old gourmet range famous in the UK) smoked haddock (HK$225) with prawn kedgeree (curried Basmati rice), and more.   

Alfred Dunhill Mezzanine Floor, Prince’s Building, 10 Chater Road, Central. Tel: +852 2530-4422.

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Fans of Cru, in particular of its brunches, will be disappointed to know that it's closed its doors. It's been replaced, however, by Allora Wine & Grill. Right of the bat, we really get a feel for the difference from the former tenant in terms of look and design, though we did managed to grab hold of their menu to get a feel for what it's all about: we see the standard continental offering, although the live Boston lobster caught looked interesting (it comes cooked one of three ways: herb-grilled, thermidor, crab gratin). There is also am ample selection black Angus steak.

Other house recommendations include:

• 4 Formaggi pizza (HK$125)
• signature foie gras (HK$140)
• mushroom risotto with truffle oil (HK$95)
• flame-grilled certified black Angus steak (HK$295)
• grilled Canadian black pork-chop (HK$155)

G/F and 1/F, 44-46 Staunton Street, Central, Hong Kong, Tel. +852 2540 1881.

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Gold-plated pool tables at Tazmania Ballroom

Central is crowded with clubs and bars so to succeed in this destination you really need to stand apart. One nightlife fixture, Gilbert Yeung, has a habit of doing exactly that by manifesting something outlandishly hip and original. Replacing the former La Mer space on Wyndham Street is this Dragon-i sister that boasts huge ceilings; look up to discover pool tables nestled up there. Installed with an advanced system where the flick of a switch has the tables retract from the ceiling and lowered to the floor, Tazmania Ballroom becomes a very versatile venue that can swing from thumping dance club to a billiards spot, or both at the same time. Three pool tables, each gold-plated and in standard American size, are already attracting hip young things for a game of nine ball. Others are sipping cocktails by the bar or on the sofas in this slickly styled venue courtesy of renowned British decorator Tom Dixon. That means attention-getting light fixtures, including a giant and galactic copper-crafted installation and other hip fittings, make this an ideal venue for the stylish set. A little terrace out back is there too that's already a magnet for smokers as well. So here's a multi-faceted club that's just made Central's night scene a little more diverse.

1/F, LKF Tower, 33 Wyndham Street, Central. Tel: +852 2523-0200.

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Show your support by turning off the lights off at home or in the office at 8.30pm on March 27

The world will be celebrating the annual Earth Hour this week on March 27, an event that began in 2007 where supporters switch off the lights at 8:30 pm to highlight climate change and sustainable living. The word has spread about the World Wildlife Fund's campaign as this year, more than one billion participants worldwide are expected to join in as the world gets sweeped into darkness for an entire 60 minutes in a bold call for climate change.

Starwood Hotels and Resorts Worldwide have always backed the initiative by having hundreds of hotels under the group power out, including the Sheraton Hong Kong this year with its interiors, shopping mall, restaurants and more going dim or completely lights-out.  
20 Nathan Road, Tsim Sha Tsui, Kowloon. Tel:+852 2739-8707.

Langham Place is taking a huge step further: aside from switching off around 7000 lights across the accommodation there will also be a free eco-friendly party at outdoor lounge The Backyard. Lit up with more than 5,000 environmentally friendly chemical-free soy candles plus solar-lit breakdancers, the food and drinks menu will also have an equally morally-correct tone with sustainable bubbly, wines and canapes.  
Registration is required so either email elsie.leung@langhamhotels.com or call +852 3552-3238.

Kowloon Shangri-La's Italian restaurant Angelini's is also serving an organic five-course feast paired with eco-friendly winemaker Fontanafredda (no chemical weedkillers or fertilisers are used in the vineyard, also the bottles are 85 per cent recycled glass) at HK$780 per person. Dishes include steamed organic Italian egg with spring vegetables, and homemade organic flour tagliatelle with organic sea urchin, red onion and cherry peppers.  
For more information call +852 2733-8750.

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