From a refined five-course dinner in Lanson Place Hong Kong to a chic countdown reception in FAUCHON L’Hotel Kyoto, these two luxury boutique hotels offer elegant ways to toast the New Year.
FAUCHON L’Hotel Kyoto
For those welcoming the New Year in Kyoto, FAUCHON L’Hotel Kyoto (a member of Small Luxury Hotels) hosts an intimate countdown reception at the newly renovated FAUCHON Lounge on the second floor. The event takes place on 31 December from 10pm to 1230am, and is priced at ¥15,000 per person (for guests over 18 years old).
This executive lounge space welcomes guests to ring in the New Year with a luxurious selection of FAUCHON’s gourmet cuisine, curated by the chef. Expect an array of canapés and sweets, accompanied by free-flow champagne, wine, and soft drinks.
On 1 January, staying guests with lounge access can enjoy an osechi breakfast served in the lounge. These special Japanese dishes are typically prepared to celebrate the New Year. Non-staying guests may opt instead for the hotel’s standard breakfast, served at the restaurant.
Adding a festive touch, FAUCHON’s original lucky bag, the “FAUCHON New Year Bag”, will be available for purchase from 1 to 8 January at the hotel’s first-floor Pâtisserie & Boutique FAUCHON. This year’s edition includes a curated selection of items such as vouchers for the popular afternoon tea, as well as a complimentary suite stay.
Lanson Place Causeway Bay, Hong Kong
This New Year’s Eve Salon Lanson at Lanson Place Causeway Bay presents an elegant five-course dinner complete with a celebratory glass of champagne from the champagne tower (HKD1,450 per person, and available on 31 December 2025, from 6pm to 10pm).
The evening begins with otoro tartare paired with Japanese pear and a touch of yuzu-infused lemon sea salt. A classic bouillabaisse follows, featuring Chilean sea bass, Argentinian red prawns and blue mussels from Holland. Next, tuck into sashimi-grade pan-seared Hokkaido scallops, complemented by garden pea purée and a light champagne foam. Mains-wise, choose between smoked French pigeon breast and grilled whole Boston lobster. Dessert is a refined finale: champagne-poached William pear served with mascarpone and honey Greek yoghurt.
On 1 January from 11.30 am to 2.30 pm, Salon Lanson’s popular brunch (HKD560 per person) returns in a semi-buffet style. The spread includes cold cuts: roasted beef carpaccio, duck rillette, guinea fowl pâté en croûte and more. Besides the main course prepared à la minute, other festive highlights include grilled Japanese wagyu ribeye steak and pan-roasted line-caught French sea bass. Additional options include porcini and ricotta ravioli, with braised morels and airy pesto cream sauce. Look out too for a live cooking station serving honey-glazed lacón, and an exquisite selection of desserts.
