Prefer to dine out rather than stay in over the long weekend? Something among Zuma's offerings will definitely fit your day.
I'll never get tired of Zuma's famed free-flow brunch (from HK$1,138), which will be extended to three hours to ensure a blissful Easter celebration from April 2 to 4.
Apart from an array of its most-loved delicacies and a choice of mains, the already eye-catching dessert platter will transform into a festive version featuring chocolate eggs, molten chocolate cake and Hokkaido milk cheesecake.
To welcome spring, chefs have adjusted the a la carte and yashoku menus with springtime delicacies.
New a la carte highlights such as the flavor-boosting sliced kinmedai (HK$295) and the umami-packed red prawn (HK$260) are highly recommended, as they combine premium ingredients with a modern izakaya twist. New desserts like the kabocha cake with William pear ice cream and blueberry compote (HK$130) are sure to brighten your table.
The returning yashoku (from HK$1,080) - the city's only Saturday night brunch - comforts with free-flow champagne, sake and beer.
Still want a power shot?
The bar's new caffeinated concoction, nitro espresso martini (HK$120), delivers a silky texture that will keep you buzzed all day and night.