Hong Kong’s newest restaurants and bars to visit in December 2025

Known for championing the full spectrum of Xiang-style cooking, Xiang Shang Xiang has opened its first Hong Kong branch in Harbour City, bringing with it a more nuanced and considered portrayal of the region’s cuisine. While the kitchen delivers the smoky, chilli-forward stir-fries that anchor Hunan’s bold reputation, it also leans into the quieter signatures that rarely travel: the lift of pickled peppers, the gentle sourness of fermented vegetables, the clarity of steamed dishes. Together, they reveal that Hunanese food isn’t defined by heat alone but by balance, fragrance and a kind of rustic precision, making it a welcome and delicious addition to Tsim Sha Tsui.

Xiang Shang Xiang
Address: Shop 401, 4/F, Ocean Centre, Harbour City, 5 Canton Road, Tsim Sha Tsui, Hong Kong

Carmela brings a breezier kind of Mediterranean dining to Central, thanks to the team behind Francis and Francis West steering the ship. Its all-day format covers everything from coffee and easy weekday lunches to relaxed dinners built around garden-leaning plates and seafood. Expect dishes like garlic and sage sourdough fougasse, whipped mackerel tarama, grilled zucchini flowers and culurgiones, a stuffed pasta from the Ogliastra region of Sardinia, alongside Mediterranean-twisted cocktails such as the Olive Oil Martini and Thyme after Thyme. Designed as a calm pocket in the middle of Central’s bustle, Carmela feels like a place to settle in, whether for a quick espresso or the final drink of the night.

Carmela
Address: Shop G06, Nan Fung Tower, 173 Des Voeux Road Central, Central, Hong Kong

Wan Chai gets a taste of Kumamoto this winter as Tsukemen Gyorai opens its first overseas outpost in Wan Chai, bringing its two-day, seafood-tonkotsu broth and famously springy noodles to Hong Kong. The signature dipping noodles are available in both cold and hot formats. The latter is a Hong Kong-exclusive, with variations running from spicy to mega-hot, to a curry version that swaps convention for fermented rice wine and Sichuan peppercorns. Those who prefer slurping over dipping can opt for seafood tonkotsu ramen, while dry noodle fans get their fix with spicy seafood chashu noodles. There’s even a rice-bowl encore for anyone following the founders’ preferred ritual of finishing with broth-soaked grains. 

Tsukemen Gyorai
Address: G/F, 389 Lockhart Road, Wan Chai, Hong Kong

Perched on the 38th floor of The Henderson, Hana no Kumo is the building’s new kappou dining room, led by chef Ogawa Masaru, whose decades in top Kyoto and Hong Kong kitchens inform a quietly exacting approach to the form. Dinner centres on a seasonal tasting menu: steamed egg with crab meat, steamed abalone and sea urchin with seaweed sauce, sashimi, hassun and donabe rice finished with toppings such as sakura shrimp or Wagyu, while lunch offers a lighter run of dishes, from blazei mushroom and tofu soup to sea urchin with bean curd skin. The room itself leans into soft sakura tones and intimate counter seating.

Hana no Kumo
Address: Summit 38, 38/F, The Henderson, 2 Murray Road, Central, Hong Kong

Mi Manchi opens inside the East Kowloon Cultural Centre as its first (and for the time being only) restaurant, making handmade pasta and trattoria staples through a distinctly Hong Kong lens. Local flavours turn up everywhere: Tai O salted fish in croquettes, hua diao-marinated red prawns over spaghetti, and octopus rigatoni enriched with XO sauce. Even the salads and snacks nod to the neighbourhood, from coffee-poached pears to tofu “cheese” foam with focaccia. Sourdough pizzas, slow-baked fish en papillote and proper carbonara fill out the menu, while desserts lean classic with tiramisu made using local roasters’ beans. Warm woods, soft lighting and an all-day format make it suited to families and arts-centre wanderers alike.

Mi Manchi
Address: Cafe, 1/F, East Kowloon Cultural Centre, 60 Ngau Tau Kok Road, Kowloon, Hong Kong

Pedder Chinese joins Central’s dining circuit inside the century-old Pedder Building, where chef Eric Chan applies two decades of Cantonese know-how to dishes that sit comfortably between classic technique and modern swagger. The menu offers a wide variety, from claypot stir-fried crab with chilli peppers and sole with leek, to drunken mantis prawn, crisp-skin chicken done two ways and deeply aromatic Tai O shrimp paste claypot dishes. There are also smart, crowd-pleasing touches: bird’s nest-topped cherry tomatoes, cheese-stuffed crab shells, and wok-fried staples like five-generation fried rice or vermicelli with pickled mustard greens and pork tripe. Set against neoclassical stonework and high ceilings, it’s pitched as a refined but accessible take on Cantonese dining, the sort of place suited equally to power lunches and family banquets.

Pedder Chinese
Address: LG & G/F Pedder Building, 12 Pedder Street, Central, Hong Kong

Yūjō lands in Wan Chai as a modern izakaya built around the glow of an open robata grill and a menu that mixes comfort with playful detours. Lunch caters to the neighbourhood with teishoku sets, udon and a salmon “oyako-pasta,” while dinner shifts into a broader izakaya spread: chicken liver pâté, crisp-skirt gyoza, sashimi flown in from Japan and a long run of skewers, from classic chicken wing and gyu-tongue to stuffed wings and mentaiko prawn wrapped in chicken skin. To drink, there are wasabi coconut milk punches, rhubarb spritzes and happy-hour sake, the whole place geared toward easy evenings and shared plates. 

Yūjō
Address: Shop G06, G/F, Hopewell Mall, 15 Kennedy Road, Wan Chai, Hong Kong

Sheung Wan picks up a new Korean casual in Soul-ju, a laid-back follow-up from the team behind Sofi Pasta Co next door. The menu keeps things tight and familiar: seafood pancake, fried chicken, grilled marinated short ribs and a kimchi fried rice loaded with pork belly and cheese. Lunchtime offers a particularly hearty bibimbap set, paired with a choice of four banchan and either corn silk or peach tea. It’s the sort of straightforward, good-value Korean joint every neighbourhood needs. Nothing fussy, just crowd-pleasing plates and an easygoing room built for midweek cravings.

Soul-ju
Address: Shop B, G/F, 6B Bonham Strand, Sheung Wan, Hong Kong

Petit Jardin brings a more casual take on Jiangnan cuisine to The Peak, drawing on its Jardin de Jade lineage but tuning the experience to suit sightseeing crowds and relaxed weekend diners. The menu blends Huaiyang and Shanghainese flavours with an easy, modern touch: think Jiangnan gua bao platters with mix-and-match fillings, a trio of colourful xiao long bao (including a fully vegetarian version), lighter stir-fried rice cakes and a mapo tofu-snapper pairing served alongside shrimp roe noodles. Dim sum, rice and noodle dishes round out the offering, with Chinese-inspired cocktails and wellness teas adding to the mix. Designed around a custom Jiangnan landscape motif and backed by sweeping harbour views, it’s pitched as a polished but approachable stop for those wanting Shanghai flavours without the formality. 

Petit Jardin
Address: Shop 103, 1/F, The Peak Tower, 128 Peak Road, The Peak, Hong Kong

Lai’s Kitchen is the latest Hong Kong-style dai pai dong from long-time collaborators Leung Lai Kwan and Nansen Lai, the partnership behind Feng Shan and Fat J Char Siu, joined by returning chef Macco, whose background spans Wynn Palace’s polished banquets to the bolder edge of Hunan cooking. The trio anchor the menu around rice, the wok and chicken, familiar staples given just enough craft to feel new. Lunch focuses on rice plates and steamed bowls sharpened by five house-made oils, while dinner shifts into claypot rice cooked to order for that coveted golden crust, crisp fish skin, and full-tilt stir-fries built for beer and unwinding. It’s rooted in the flavours Hong Kong actually lives on, a neighbourhood spot shaped by three people who understand exactly what makes this city eat.

Lai’s Kitchen
Address: 1/F, Harvard Commercial Building, 105-111 Thomson Road, Wan Chai, Hong Kong

Swim Club lifts the rooftop game in Tsim Sha Tsui, sitting 50 floors above the city at the Kimpton with 270-degree harbour views and a mood pitched somewhere between Beverly Hills pool party and Hong Kong skyline chic. The space, with striped umbrellas, terracotta tones and a parasol-crowned circular bar, sets the tone for a cocktail list that leans playful: milk-washed rum punches, raspberry-bright gin spritzes and herb-driven highballs shaped around the “precision of diving”. Food keeps things sunny and American, from smash burgers and barbacoa duck nachos to Wagyu raw tacos and a gold-medal hot dog on a buttermilk bun. Whether for sunset drinks or a late-night perch above the bustle, it’s built as an easygoing hideout with serious views. 

Swim Club
Address: 50/F, Kimpton Tsim Sha Tsui Hong Kong, 11 Middle Road, Tsim Sha Tsui, Hong Kong

NOVEMBER

Vicky Lau’s newest opening, Jija, arrives on November 18 in the lobby of the Kimpton hotel in Tsim Sha Tsui, blending the conviviality of a Hong Kong teahouse with the bold, earthy flavours of Yunnan and southwest China. Named after a local slang term for cheerful chatter (zhī zī chā zhā 吱吱喳喳), Jija channels exactly that spirit: lively and communal. The menu is grounded in Lau’s travels through Yunnan, where wild mushrooms, cured meats and mountain herbs define the region’s cooking. Highlights include a seasonal mushroom salad with matsutake and morels dressed in ginger and chilli, pu’er tea-smoked three yellow chicken and Yunnan pork fat fried rice rich with soy and wild onion. Desserts bring a playful French-Chinese accent, from a chocolate soufflé tart laced with Sichuan pepper ganache to a “Paris-Yunnan” choux pastry filled with peanut cream.

Jija by Vicky Lau
Address: 15/F, Kimpton Hotel, 11 Middle Road, Tsim Sha Tsui, Hong Kong

Perched high above Central in The Henderson’s sculptural curves, Peridot marries design, mixology and plant-based gastronomy in one dotty destination. It’s a luminous lime-green escape where François Cavelier’s “global terroir” cocktails meet chef Lisandro Illa’s fermentation-forward haute cuisine. The debut menu looks to Kagoshima, Japan. From the 3 a.m. whisky with Kanosuke single malt and black apple decoction, or durian’s consent, a daring blend of Musang King and shochu. Illa’s dishes are no less bold: fleshy fruits, cold cuts crafted from nuts and fruit, and asado mushroom with chimichurri forest showing how vegetables can command centre stage. With soulful live music, rare spirits, and Studio Paolo Ferrari’s surreal interior, Peridot hopes to turn conscious dining into a high-gloss night out.
 
Peridot
Address: 38/F, The Henderson, Summit 38, 2 Murray Road, Central, Hong Kong 

The basement, once home to Drop and Quality Goods Club, enters a new chapter with Yume, a cocktail lounge that trades late-night chaos for crafted calm. Yume presents Hong Kong nightlife through a Japanese lens, where conversation matters as much as the music. The debut menu, Dream is Destiny, blends craft and play, from the tropical escape of it was all a dream (dark rum, rye whisky, pineapple, coconut) to ukiyo, a silky mix of Nikka Days whisky and sesame fat-washed sherry, and kiss of a geisha, which pairs bourbon and shiitake for an earthy, aromatic hit. The design nods to Tokyo’s sleek clubs with shifting lights and cinematic mood. Meanwhile, the food—think tuna tartare with Oscietra caviar, Iberico katsu sandos and wagyu sliders—keeps pace with the drinks. 

Yume
Address: Basement, On Lok House, 39-43 Hollywood Road, Central, Hong Kong

Located on Bridges Street, Twist Pasta Bar is the latest from the team behind Bourke’s, Terracotta Lamma and Honky Tonks Tavern, and is a Hong Kong love letter to pasta. Led by head chef Ben Sears, the menu fuses Italian technique with Hong Kong nostalgia: bone marrow macaroni nods to Kau Kee’s curry brisket noodles, squid ink spaghetti comes laced with dried shrimp roe, and a crispy egg roll cannoli reimagines the city’s famous egg rolls with ricotta and pistachio. Even the white chocolate and soy milk panna cotta tips its hat to tofu pudding, dressed with mandarin and Averna caramel. Drinks follow the same philosophy, with cocktails like the truffle sour and caprese martini blurring the line between bar and kitchen. It’s pasta, but not as you know it —it's spirited, playful and unmistakably Hong Kong.

Twist Pasta Bar
Address: 17 Bridges Street, Central, Hong Kong

Jejusic brings the flavours of Jeju Island to Central, standing apart with a menu steeped in the seafood traditions of Korea’s southern coast. Expect ocean-driven dishes like the generous assorted sashimi platter and seafood-and-short-rib hotpot, alongside homestyle comforts such as boneless braised hairtail and Jeju seafood ramen. It’s a polished yet down-to-earth spot that captures the island’s distinctive balance of freshness, depth and warmth, a taste of Jeju without leaving Hong Kong.

Jejusic
Address: G/F, FOCO, 46-48 Cochrane Street, Central, Hong Kong

OCTOBER

At Forty-Five in Landmark, Torikaze marks the Hong Kong debut of yakitori master Yoshiteru Ikegawa, one of Tokyo’s most respected grill chefs and the force behind the famed Torishiki. Following his Michelin-starred Torien in New York and Torikaze in Shanghai, this new outpost brings the same precision and quiet intensity that have made his skewers a benchmark for the craft. Each piece is grilled to order over binchōtan charcoal, seasoned with nothing more than salt, timing and instinct. 

Torikaze
Address: 43-45/F, Forty-Five, Gloucester Tower, Landmark, 15 Queen's Road Central, Central, Hong Kong

Bakehouse has climbed to new heights with its latest outpost at The Peak. The city’s favourite sourdough bakery now brings its cult pastries to one of Hong Kong’s most storied addresses, adding altitude to the mix. Alongside its signature egg tarts and flaky viennoiseries, the Peak store introduces two exclusives that speak to founder Grégoire Michaud’s knack for playful precision: a char siu turnover that reimagines a cha chaan teng staple, and a mala spring onion Danish that balances fire with finesse.

Bakehouse (The Peak)
Address: Shop G07-G10, The Peak Tower, 128 Peak Road, The Peak, Hong Kong
 

Zozzona lands on Hillwood Road with the easy confidence of a concept that knows exactly what it’s doing. The new Itameshi-style pasta bar from chef Takayuki Kumai, formerly of Carbone and Silver Room, merges Italian heart with Japanese clarity. Handmade pastas form its centre of gravity, from rigatoni alla zozzona with guanciale and jidori egg to tagliolini freddi with shiso and walnut pesto. The energy is unpretentious: dishes arrive when they’re ready, meant to be shared over sake, vino, or a frosty Orion beer. With city pop on the speakers and a mood that’s part Tokyo, part Trastevere, Zozzona is a reminder that comfort and craftsmanship don’t have to be at odds.

Zozzona
Address: Flat A, G/F, Quality Tower, 29-31 Hillwood Road, Tsim Sha Tsui, Hong Kong

Tempura Nagaoka has arrived in Hong Kong, bringing Fukuoka’s precision and warmth to Lee Garden Three. Founded by brothers Kazuaki and Tatsuya Shiromatsu, the restaurant elevates the humble yatai tempura experience into something quietly refined, an open counter where every piece is fried to order, crisp yet delicate, timed to the second. The menu stays faithful to the Japanese original, from A4 Wagyu wrapped in shiso to sea urchin pudding crowned with salmon roe, alongside claypot rice simmered in bonito broth. Guests can expect air-freighted ingredients, a softly lit wood interior, and chefs who cook within arm’s reach of the guests.

Tempura Nagaoka
Address: Shop 226-229, 2/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong

Perched atop Joypolis Sports in Kai Tak Sports Park, Hungry Tiger Hidden Dragon is East Kowloon’s newest all-day dining and nightlife hybrid. The 270-degree view of the stadium sets the stage for a menu that fuses global technique with local nostalgia: think sweet-and-sour pork nachos, mapo tofu with crabmeat rice rolls, and Wagyu claypot rice with sea urchin. Behind the bar, cocktails nod to the city’s cultural lexicon, a Bo Jai Fan Old Fashioned laced with Chinese sausage honey, or Yum Cha Sometime, a pandan-scented vodka tea served in a porcelain bowl. 

Hungry Tiger Hidden Dragon
Address: 4/F, Joypolis Sports, Kai Tak Sports Park, Kai Tak, Hong Kong

SEPTEMBER

L’Atelier de Joël Robuchon has returned to Landmark with the assurance of a heavyweight reclaiming its corner. The newly expanded 18,000-square-foot space offers a bigger cellar and a broader stage, all with the same uncompromising precision. Under executive chef Julien Tongourian, alongside chef de cuisine Fabiana Miccoli, the cooking remains a masterclass in Robuchon’s exacting vocabulary: caviar with crab and lobster jelly, langoustine ravioli perfumed with truffle, each calibrated to the millimetre.

L’Atelier de Joël Robuchon
Address: Shop 403-410, 4/F, Landmark Atrium, 15 Queen's Road, Central, Hong Kong 

The Henderson’s ascent into Hong Kong’s skyline comes with culinary ambition to match. Leading the charge is Akira Back, whose eponymous restaurant brings his signature high-gloss fusion of Japanese precision and Korean verve, filtered through the swagger of an Aspen-raised snowboarder turned chef. The menu reads like a greatest hits set: his cult AB tuna pizza, paper-thin and truffle-laced, indulgent toro tartare served with caviar and nine condiments, and the “Brother from Another Mother” roll layered with eel and foie gras. 

Akira Back
Address: 5/F, The Henderson, 2 Murray Road, Central, Hong Kong

The team behind Big JJ Seafood Hotpot, one of Hong Kong’s most popular hotpot spots, has launched Jus, a casual eatery with a singular focus: beef mixed noodles. The menu is stripped back to three options: butter beef noodles, beef dan dan noodles, and a vegetarian dan dan, all made with springy, house-crafted noodles. Diners can add sides of beef char siu, tongue or tendon finished with lemon zest, and round things out with Big JJ’s signature Earl Grey lemon tea. It’s a concise menu designed to spotlight quality beef in a more everyday setting.

Jus
Address: 60 Staunton Street, Central, Hong Kong

Chef Shun Sato, of Censu Crew (the group behind Censu, Enishi and Golden Gip) has opened Siü Siü, a lively izakaya-teppanyaki concept that carries the same inventive edge as their flagship. Guests can settle in at tables with friends or perch by the teppan counter to watch the chefs at work. The menu ranges from drunken red prawns in Shaoxing wine and Hakozushi diced sashimi donburi to the playful Censu cheeseburger, a spring roll packed with all the hallmarks of the classic bite. 

Siü Siü
Address: G/F, The Strand, 49 Bonham Strand, Sheung Wan, Hong Kong

O’rm, the new 20-seat Korean restaurant that has taken over the old Ronin space in Sheung Wan, has opened with a walk-in-only policy and a menu built for sharing. At the helm is chef Junwoo Choi (formerly OBP), joined by beverage director Ted Ko of Kave Group and curator Stella Yim, who together pair modern Korean cooking with an extensive list of artisanal Korean spirits. Inspired by the volcanic peaks of Jeju Island, O’rm’s name signals both heritage and discovery. Guests can expect dishes such as Wagyu yuk hoe with seaweed crisps and caviar, sticky gochujang-glazed cauliflower, jjajang tteokbokki with quail egg, and char-grilled short ribs. The bar stocks more than 60 Korean bottles, from boutique rice wines to hip-hop and R&B artist Jay Park’s Won Soju, alongside natural wines and Japanese whisky.  O’rm strikes a balance between casual conviviality and thoughtful detail, with complimentary rice wine tasters, city-pop beats and a handful of chef’s table seats.

O’rm
Address: G/F, 8 On Wo Lane, Sheung Wan, Hong Kong

The sister restaurant to Shanghai’s acclaimed Mó Huān Bistro, Mushroom Hong Kong offers refined Yunnan cooking to Central. The menu celebrates the province’s rich culinary heritage with seasonal ingredients sourced directly from Yunnan, with a particular focus on wild mountain fungi and artisanal dairy. Menu highlights include fried white boletus with Qiubei pepper, stir-fried tiger’s paw mushroom with Xuanwei ham, and Banna wrapped mixed mushrooms grilled in banana leaves. Heritage flavours are also showcased through Nuodeng ham with milk slice, salt-mud cured pork from Xujiadu village, and traditional Yunnan cheeses such as rubing and rushan. Designed with references to Wa ethnic culture, the dining room blends modern polish with regional character.

Mushroom Hong Kong
Address: 7/F California Tower, Lan Kwai Fong, Central, Hong Kong

From the team behind Vietnamese favourite Ăn Chơi comes Ăn Chè, a cosy new dessert shop just steps away in Sheung Wan. The menu shines a spotlight on classic Saigon sweets, from coffee flan piled with crushed ice and strong Vietnamese coffee, to silky tofu pudding with white boba and ginger pandan syrup. For something richer, the avocado mousse with coconut slush and pistachios delivers an indulgent mid-day fix. 

Ăn Chè
Address: G/F, 25 Mercer St, Sheung Wan, Hong Kong

The Renaissance Harbour View Hotel has launched Food Studio, a new buffet concept designed for both spectacle and indulgence. Chefs prepare dishes in full view of guests, turning the buffet line into a stage for craftsmanship. Premium ingredients take centre spotlight, from sea urchin tacos with caviar and freshly steamed lobster to wagyu grilled to order, alongside a generous seafood spread and global favourites prepared with responsibly sourced produce. Desserts run from Basque cheesecake and Valrhona chocolate cake to seasonal pastries and festival-inspired treats. Drinks come with theatre too: a roaming wine trolley and cocktails like espresso martinis on tap. The Food Studio also offers private dining rooms, an open-air patio and themed “Studio Nights”.

Food Studio
Address: Renaissance Harbour View Hotel Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong

AUGUST

Shelley Tai, Diageo World Class HK & Macau Bartender of the Year 2019 and a Global Top 8 finalist, has opened Mius, a neighbourhood cocktail bar on Gough Street. Guided by her “simple things, done right” philosophy, the menu focuses on classics with a twist: the Garibaldi brightened with white jade orchid and earl grey, a dry Bamboo layered with amaros, and a zero-sugar Gin & Apple that finds natural sweetness in green apple. To match, the kitchen turns out precise, comforting plates, from beef tataki with yuzu ponzu to pasta alla vodka and a bourbon chocolate tart. With a curated grower-Champagne list alongside cocktails, Mius is pitched as the kind of bar Tai herself would want to linger in: relaxed, polished and quietly confident.

Mius
Address: 29 Gough Street, Central, Hong Kong

All Day Parfait, a new French dessert shop on Peel Street, is dedicated to parfaits made with premium fruit imported from Japan. On the menu: the Honeydew Hojicha Symphony, which pairs juicy melon with roasted tea; the Tipsy Strawberry Jasmine Cream Velvet, layered with jasmine cream and strawberries; and a limited Romance of Grapes, combining Kyoho and Muscat grapes with oolong.

All Day Parfait
Address: G/F, 50 Peel Street, Central, Hong Kong

Seasoned restaurateur Jeffrey Mui and chef Roland Schuller, the duo behind Causeway Bay favourite The Drawing Room (now closed), have reunited to open La Volta, an artisanal pasta house in the same neighbourhood. The menu balances Italian classics such as spaghetti alla carbonara, mafaldine in broccolini pesto and rigatoni with ragù, alongside evening indulgences of oxtail croquettes and Fassona beef tartare. Dinner pastas raise the stakes further with egg raviolo and its molten yolk, crispy gnocchi alla Iberico and linguine alle vongole.

La Volta
Address: 9 Lan Fong Road, Lan Fong Road, Causeway Bay, Hong Kong

Armani has brought its signature understated style to the table with Armani/Caffè, the brand’s first Hong Kong restaurant at Pacific Place. Designed with Giorgio Armani’s input, the space seats 100 around a satin-gold bar, with muted greens, pale blues and gold accents setting the tone. The menu is as considered as the décor, focusing on classic Italian cooking done with polish: saffron risotto, spaghetti al pomodoro, veal Milanese and crisp salads, finished with teas and infusions from Armani/Dolci.

Armani/Caffè
Address: Shop 301, L3 Pacific Place, 88 Queensway, Admiralty, Hong Kong

Think cinnamon buns by day and natural wine by night. Venner, now open on Hollywood Road, is the follow-up to Hjem, the much-loved Nordic café run by founders Nelson Htoo and Elin Fu. Here, they’ve expanded the concept into an all-day hangout, serving small-batch pastries including cinnamon and cardamom buns, rye-based skolebrød and a breakfast plate of Jarlsberg, lingonberry jam and house-baked rye. Coffee follows a medium-to-light roast profile in true Nordic style, with returning Hjem favourites such as honey golden latte and Swedish lemonade. By evening, the focus shifts to natural wines from small producers, paired with relaxed bites like goat’s cheese cheesecake and dates with prosciutto and brie.

Venner
Address: 161 Hollywood Road, Central, Hong Kong

Think Alpine peaks, palm-lined lakes and the smell of gruyère hitting hot oil, that’s the mood at Nocino’s new Hollywood Road outpost, the fourth for chef-owner Matthew Ziemski. Seating just 30, it channels Ticino’s grotto-style cooking with dishes like deep-fried Malakoff, ossobuco Milanese with saffron risotto, venison shoulder with buckwheat polenta and a line-up of freshly made pastas from veal shin ragù pappardelle to brown crab cacio e pepe bucatini. Desserts run from a family-recipe tiramisu to Mont Blanc cheesecake with chestnut and blackcurrant, while Swiss wines, hibiscus-spiked Ticino Spritz and the namesake walnut liqueur keep the drinks list firmly on theme.

Nocino
Address: 49 Hollywood Road, Central, Hong Kong

Cruce brings a slice of Spain to Central with a menu built for sharing and lingering over a drink. The line-up covers classics like patatas bravas, chorizo al vino and seafood paella, alongside a lunchtime paella set that swaps out Hong Kong’s usual rice for the Spanish version. The space is warm and casual, making it an easy choice for a table of tapas, a jug of sangria and a few friends.

Cruce
Address: G/F, 78 Wellington Street, Central, Hong Kong

Thonglor has landed in Kowloon City’s “Little Thailand” with a menu that sticks firmly to the classics. Chef Henry Pattanin Leung, formerly of Chachawan, Mak Mak and Potato Head, serves the food he grew up eating, without dialling down the heat or taming the flavours. Highlights include Wagyu beef boat noodles simmered for three hours with beef bone marrow, tom yum soup noodles with minced pork in a rarely-seen broth style, and soft shell crab and meat egg curry thickened only with whole eggs. There’s also a golden crab omelette, fiery stir-fried wagyu with holy basil rice, and pomelo salad with rare dried glass shrimp. Mango sticky rice rounds things off, sprinkled with sea salt flakes and fried mung beans. The room is lined with vintage Thai film posters, the atmosphere is loud and lively, and the cooking is unapologetically Thai.

Thonglor
Address: 19-21 Lung Kong Road, Kowloon City, Hong Kong 

Think “Garfield’s dream dinner” and you’re halfway to The Lasagna Factory. The menu is built entirely around layered pasta comfort. From the team behind Flat Iron and Picanhas’, the line-up includes Wagyu short rib slow-braised for 24 hours, sand crab in vodka sauce and an organic mushroom version loaded with herbs. Starters range from meatballs in tomato ragu to tortellini alla ragu in butter sauce, with garlic bread done Nonna-style. Desserts lean nostalgic with classic tiramisu served tableside. A weekday set lunch offers a generous portion of lasagna with free-flow salad, garlic bread and lemon sorbet, while Flat Iron’s sharing steaks, including a 1kg T-bone, are also on hand. Upstairs, an event space doubles as a pasta-making school, ending in a communal lasagna feast.

The Lasagna Factory
Address: 208 Hollywood Road, Sheung Wan, Hong Kong

JULY

Located on Bridges Street, next to its sister restaurant Jean-Pierre, Salon des Refusés unveils chef Luca Marinelli’s ode to Mediterranean small plates. Inspired by the historic salon that celebrated bold, unconventional art, this intimate gallery of dishes is equally audacious and artful. Expect paper‑thin uni toast brightened with lime and a whisper of seaweed butter, yellowfin tuna carpaccio melting under Calabrian chilli oil with confit tomato and Andalusian olive, and seared scallops crowned in salty‑sweet Sicilian pistachios. With a menu that shifts daily according to the sea’s bounty, each visit offers a new taste of sun‑drenched coastal elegance

Salon des Refusés
Address: G/F, 9 Bridges Street, Central, Hong Kong

The city’s favourite bun gets the deluxe treatment at Pineapple Bakery. Their signature sourdough brioche pineapple bun is made with free-range Ping Yuen chicken eggs and French AOP butter, topped with a vanilla-lemon crumble and finished with a honey butter glaze. The menu branches out into cocktail buns in classic or pandan, pork floss buns filled with bacon and scallion cream cheese, and sticky raisin cinnamon buns. Even the drinks get an upgrade, with a nitrogen-infused silk stocking milk tea for extra smoothness, served with a mini pineapple bun on top.

Pineapple Bakery 
Address: Shop 2, 87 Wing Lok Street, Sheung Wan, Hong Kong

Siaw brings a personal, no-nonsense take on Thai cooking from two friends: chef Art Sinlaparkorn (ex-Mak Mak, Samsen) and general manager Pae Promkerdkid to Tsim Sha Tsu. The menu leans into everyday Thai staples and harder-to-find street food favourites, from crispy catfish with green mango salad to boat noodles simmered from 6am and served with Wagyu beef or Kurobuta pork. There’s a wok-fried soft shell crab yellow curry, a faithful pad krapow with four types of chilli and pan-grilled coconut rice pancake (khanom krok), a street-side classic reimagined for the city. The interiors nod to a Thai countryside home, with bamboo fish traps and murals of traditional games, while the terrace offers Thai milk tea and people-watching.

Siaw
Address: G/F, 8 Hart Avenue, Tsim Sha Tsui, Hong Kong

From the restaurant group behind Hansik Goo and Whey, Solstice opens July 15 in Central as a multi-concept with three venues that celebrate Asian flavours and culinary craft. At Sol, chefs Gwanju Kim and Kylie Yang reimagine Korean home cooking with a refined, global touch, with dishes such as Jeju abalone with seaweed and delicate egg curd with pine nuts. At Uncle Quek, chefs Barry Quek and Elvin Lam, channel nostalgic Straits flavours, including sambal lobster banh mi and cereal fried chicken, into an easygoing all-day format. Upstairs, Solstice Cooking Studio hosts intimate, hands-on classes with leading chefs and food writers. Designed by Norwegian firm Snøhetta, the interiors move with the rhythm of the solstice. Cool, inky tones evoking winter in the studio, and warm, sunlit hues in the restaurant, anchored by sculptural light fixtures that nod to the sun and moon.

Solstice
Address: 5 & 6/F, 8 Lyndhurst Terrace, Central, Hong Kong

Located on Elgin Street, Bar Mind is the debut concept from rising bar stars Jo Lo and Birs Wong, and a strikingly quiet counterpoint to Hong Kong’s often high-octane bar scene. The Chinese character 念, meaning “thought” or “remembrance”, sets the tone: here, every cocktail is designed to evoke a feeling, memory or moment. Highlights from the menu include A Taste of Home with bitter melon and tequila, and the tomato-laced Monk’s Sea Breeze. Designed by the duo themselves, the space features rippled concrete walls, diffused lighting and near-invisible branding, creating a hushed, tactile setting where thought and flavour intertwine.

Bar Mind
Address: 11 Elgin Street, Central, Hong Kong

Newly opened at Kerry Hotel’s harbourfront terrace, The Porch draws on Korea’s madang culture, an open-air courtyard where families cook, gather and share stories, to create a relaxed, porch-inspired dining experience. At its heart is the National OG Chicken, a beloved Korean street food classic from the 1960s, served the traditional way: whole, crispy and torn by hand for easy sharing. Skewers, or kochi, are another highlight: smoky, flame-grilled cuts of beef, pork, lamb and seafood, inspired by the simple street BBQs of port city workers. The menu also features bansang, the traditional Korean lunch tray, pairing rice, soup and unlimited handmade side dishes (banchan) for a wholesome midday meal. Even desserts nod to tradition: fluffy shaved ice topped with sweet red beans and nutty injeolmi (rice cake powder) offers a cool finish. 

The Porch
Address: Shop 101, 1/F, Kerry Hotel Hong Kong, 38 Hung Luen Road, Hung Hom

Sichuan Rouge sets out to broaden Hong Kong’s understanding of Sichuan food, showcasing not just heat, but the cuisine’s vast spectrum of flavour. At the helm are chef Hu Taiqing, a decorated figure in mainland China’s culinary competitions and TV food circuit, and chef Kenny Chan, a veteran of Hong Kong’s top Sichuan kitchens with nearly 60 years in the industry. Together, they draw on Sichuan’s 24 classic flavour profiles: spicy, sour, smoky, numbing, fragrant and more, infusing the menu with over 40 spices and herbs sourced directly from Sichuan and Chongqing. Highlights range from lobster mapo tofu and chilled abalone with Hangzhou chilli to smoked eel wrapped in crispy pork intestine. Interiors evoke the glam of 1930s Shek Tong Tsui with carved window frames, red velvet, and antique neon.

Sichuan Rouge
Address: 27/F, Soundwill Plaza II - Midtown, 1-29 Tang Lung Street, Causeway Bay, Hong Kong

Korea’s cult favourite Young Dabang has landed at New Town Plaza, marking its first Hong Kong outpost with its signature 35cm rice cakes and retro coffeehouse charm. Known for reinventing tteokbokki, Korea’s beloved spicy rice cake dish, into a customisable, premium pot loaded with fish cakes, dumplings, ramen and toppings such as cheese fried chicken or king squid, the brand has grown to over 400 outlets worldwide. The name blends youthful energy with nostalgic dabang (vintage Korean cafés), reflected in interiors styled with warm woods, vintage posters and playful 80s vibes. Beyond the pot, expect hearty sot bap (claypot rice), mega kimbap, and its signature fried chicken in flavours like honey garlic and black pepper. Drinks are just as bold, think makgeolli, wild raspberry beer bombs and the wildly popular peach americano. A vibrant, shareable K-food experience built for the young, and the young at heart.

Young Dabang
Address: Shop No. 103A, Level 1, New Town Plaza, Phase I, 18 Shatin Centre Street, Sha Tin, New Territories, Hong Kong

Following its popular debut in Sha Tin, local dessert café Grindie brings its signature sweet soups and playful new offerings to Causeway Bay. Known for modern takes on traditional Asian desserts, the brand’s latest opening introduces an all-day menu spanning from breakfast to late-night sweets. The new location debuts pistachio-themed drinks and bakes, think pistachio croissants, matcha scones and creamy pistachio lattes, with buy-one-get-one offers every Tuesday and Thursday. For summer, three fruit-forward sorbets, including peach and rose-lychee, offer a refreshing, low-sugar treat. Set in a warm, wood-toned space with 48 seats, Grindie’s new flagship makes a strong case for dessert, any time of day.

Grindie Causeway Bay
Address: Shop 3-7, G/F, Empire Court, 2-4 Hysan Avenue, Causeway Bay, Hong Kong

Chengdu’s famed hot pot chain Shoo Loong Kan has landed in Hong Kong with the opening of its first branch at Lee Theatre Plaza in Causeway Bay. Known for its intense, aromatic broths and traditional Bashu-style flavours, the brand has over 800 outlets globally and is celebrated for its uncompromising dedication to Sichuan culinary heritage. Its signature beef tallow spicy broth undergoes a meticulous 160-day fermentation process, while other bases,  including Xinjiang yellow tomato and Yunnan wild mushroom, offer rich, regional variety. Standouts include the volcanic spiced beef, duck blood curd and the Nine Treasures platter featuring everything from tripe to prawn paste. Interiors are sleek and modern, service includes birthday beef “cakes”, and noodles shaped like pandas. It’s a theatrical, spice-laden experience.

Shoo Loong Kan
Address: 17A, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong

Aer, short for Aesthetic Radiom, is Hong Kong’s latest all-rounder: part neighbourhood bar, part creative studio and part low-key party spot. Founded by a diverse team including Nikita Matveev (Dead Poets, The Old Man) and Sean O’Connor (Sauce), Aer puts music front and centre with a custom quadraphonic sound system, DJ booth, and a denim-wrapped recording room soon available for podcast bookings. The drinks are playful and considered, think pandan Midori Sours and mezcal riffs on New Balance trainers, while chef Andy Mast (formerly of Honky Tonks Tavern and Call Me Al) delivers unpretentious, bold comfort food like smoky wings, cod and mussels, and a crisp fried chicken sandwich. With design by Zebra’s Wayne Tsui, the vibe shifts from casual to electric as the night unfolds, an open invite to come for a drink and stay for the energy.

Aer
Address: UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central, Hong Kong (Entrance on Aberdeen Street)

JUNE

Edward Voon returns to the fore with Voon by Edward Voon, opening June 3 in Kennedy Town. Best known for Auor and Le Pan, the Penang-born chef’s new restaurant is a more casual, accessibly priced affair, but no less ambitious. The menu distils his multicultural heritage: Singaporean flair, Cantonese finesse and French technique, into dishes like seafood laksa linguine, beef tenderloin tartare with caviar and oyster cream, and live river prawns with Fujian noodles. Even desserts take a turn for the unexpected, with Moutai pear sorbet and curry fish ball ice cream. There’s also a retail offshoot offering black pepper cookies inspired by the Singaporean classic.

Voon by Edward Voon
Address: Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town, Hong Kong

Le Colvert in Sai Ying Pun puts duck centre stage, nose to tail and feather to foie. Led by chef Guillaume Sejourné, whose training under Olivier Bellin informs his mix of classic French technique and modern sensibility, the menu pays homage to rustic French duck traditions, from confit legs and gizzards to the theatrical canard à la presse, where the whole bird is roasted and pressed for a sauce rich in depth and history. The setting is charmingly brasserie meets grandma’s dining room, complete with duck-themed art and hearty portions. Front-of-house is helmed by Hubert Dubouix, whose roots in southwest France bring warmth and authenticity to this offbeat, proudly single-minded neighbourhood spot.

Le Colvert
Address: Shop 3, G/F, 321 Des Voeux Road West, Sai Ying Pun, Hong Kong

Chengdu Yan has arrived in Lan Kwai Fong, bringing with it a high-wire act of Sichuan fire and Cantonese finesse. Helmed by executive chef Wayne Cheung, whose global training informs every plate, the menu delivers spice with sophistication, from da hong pao-smoked pigeon to steamed yellow croaker dressed in fermented yellow chilli. Signature dishes include a braised Buddha Jumps Over the Wall and a golden, crispy mandarin fish cloaked in fragrant Sichuan chilli oil. The interiors echo the culinary vision: sleek yet poetic, with motifs like hibiscus, bamboo weaving and sunbird gold woven through. 

Chengdu Yan
Address: LG/F, Welley Building, 97 Wellington Street, Central, Hong Kong

Yorucho, a new modern izakaya opening in Causeway Bay this May, brings Japanese-Korean fusion into sharper, more inventive focus. Helmed by chefs Kevin Lam and Arnold Tse, alumni of Carbone, Fukuro and Liberty Exchange, the restaurant revolves around an intimate chef’s counter, where bold flavours and fine technique are brought together in dishes such as kiwi-glazed beef tongue, umeboshi-marinated tomatoes with house-made yuzu ricotta, and an umami-packed 72-hour snow beef noodle soup. Sashimi selections arrive dressed in fruit-infused sauces and dashi-soy reductions, while signature nori tacos deliver crunch, brine and prawn oil in one addictive bite.

Yorucho
Address: 16/F, Wing Kwong Centre, 28 Tang Lung Street, Causeway Bay, Hong Kong

Tucked within Yorucho in Causeway Bay, Madara is a 10-seat modern Japanese cocktail bar that channels the spirit of Ginza’s hidden haunts. Led by Rayven Leung, formerly of Takumi Mixology Salon, Madara explores the poetry of flavour through floral, fruit, tea and Shakespeare-inspired cocktails. Think sakura shochutinis, hōjicha cosmos, and Bloody Marys laced with dashi and yuzu pepper. Seasonal Japanese ingredients and elegant knife-carved garnishes anchor each drink, with a minimalist aesthetic and layered depth that reflect both precision and play.

Madara
Address: 16/F, Wing Kwong Centre, 28 Tang Lung Street, Causeway Bay, Hong Kong

Chicago-born craft beer pioneer Goose Island has opened its first Hong Kong taproom on Lyndhurst Terrace, pouring more than a dozen house brews in a lively, no-nonsense space in Central. The lineup includes award-winning favourites like Goose IPA and Thirsty Goose, as well as rotating seasonal styles and limited releases. For those who like a bit of everything, the 12-beer flight offers a crash course in hops, haze, and dark roast. Foodwise, it’s bar classics done right—think Goose IPA beer cheese nachos, fish and chips battered in Goose 312, and a hefty brewmaster burger. No frills, just good beer and better banter.

Goose Island Taproom
Address: Shop 1, G/F, 8 Lyndhurst Terrace, Central, Hong Kong

MAY

Black Sheep Restaurants’ latest venture, Jean-Pierre, brings a touch of golden-age Paris to Bridges Street with a French bistro that mixes old-world charm with theatrical flair. Helmed by chef John Troupis under the guidance of Matthew Kirkley, the menu stays faithful to the classics. Think soupe à l'oignon, steak tartare, boeuf bourguignon and profiteroles. The poulet de Simone, a luxurious riff on poulet roti stuffed with mushrooms, spinach and tarragon, sole meunière and the tableside crêpes Suzette come with just enough spectacle to keep things interesting.

At the bar, maître des cocktails Suraj Gurung shakes up a savoury Cornichon Martini and a Chambord Margarita, serving it alongside signature bites such as JP Burgers and Croque Monsieur. For those inclined to share the joy, the Tournée de Jean-Pierre experience allows you to buy Ayala Champagne for the entire room.

Jean-Pierre
Address: 9 Bridges Street, Hong Kong

Taking over the former Posso space on Kau U Fong, Mama Tiger Noodles is the latest venture from the team behind Trattoria Felino, and it’s a sharp left turn from pasta. This high-energy Thai noodle bar channels the bustle of Bangkok street stalls, with chef Thanit Changchai (formerly of Thong Smith) leading the charge. Expect deeply savoury broths, spice-laden noodle soups and punchy appetisers that don’t hold back on funk or flavour. Cocktails are equally bold, laced with tropical fruits and herbs to match the heat. With Muay Thai shorts on the seats, fight replays on screen and a playlist to match, it’s Thai comfort food turned up to full volume.

Mama Tiger Noodles
Address: G/F, 12 Kau U Fong, Sheung Wan, Hong Kong

Primo Posto Ristoro brings the spirit of Milan to Shin Hing Street, offering a relaxed but polished take on Northern Italian dining. Under chef Gabriele Fusi’s direction, the kitchen turns out well-executed classics, including cotoletta alla Milanese, a crisp, bone-in veal cutlet, and golden mondeghili, or meatballs. Pumpkin gnocchi arrives light and velvety, while chicken liver with Campari jelly adds a bold counterpoint. The bar leans into Italian staples, from sbagliatos and amaro to a Martini that’s deliberately a little unpredictable. With its warm welcome, steady flow of polenta chips and a terrace made for lingering.

Primo Posto Ristoro
Address: 9 Shin Hing Street, Central, Hong Kong

Yakiniku Sho brings chef Shoji Tsugawa’s Japanese-Korean take on grilled meats to Wyndham Street, combining the precision of Japanese omakase with the bold flavours of Korean comfort food. At the heart of the menu is Kuroge Wagyu, with rarer cuts like misuji briand and daisankaku steak grilled to order. Alongside the beef, Tsugawa serves playful Korean-inspired sides: kimchi cheese steamed egg and tteokbokki for a cross-cultural experience that leans indulgent. 

Yakiniku Sho
Address: Shop 3, G/F, The Centrium, 60 Wyndham Street, Central, Hong Kong

Tucked away in Central, Paragon is a sleek listening bar built around its namesake, a rare vintage JBL Paragon speaker that once held the title of the world’s most expensive sound system. Here, the soundtrack leans jazzy, with the likes of Charlie Barnet and the Dave Brubeck Quartet on heavy rotation, while bar manager Jack Byrne serves up refined classic cocktails with a modernist twist. Highlights include the Rosas Milk Punch, topped with a gummy made from upcycled citrus, a small but telling detail in a bar that’s all about thoughtful execution and good taste, both sonic and otherwise.

Paragon
Address: G/F, 41 Peel Street, Central, Hong Kong

APRIL

Situated on 148 Wing Lok Street in Sheung Wan, Always Joy is the latest venture from Matt Abergel and Lindsay Jang, the team behind the acclaimed Yardbird. This intimate izakaya offers a menu featuring dishes such as pumpkin mochi in soy brown butter, oxtail oden and flank skewers with mushroom XO sauce. Seafood enthusiasts might appreciate options like braised grouper with gobo and chayote or pepper lobster yakisoba. For dessert, the strawberry sundae with red shiso and soba granola provides a sweet conclusion. The restaurant's name, “Always Joy”, is a direct translation of “Wing Lok”, reflecting its location.

Always Joy
Address: G/F, 154–158 Wing Lok Street, Sheung Wan, Hong Kong

Shane Osborn’s Arcane Collective goes down a more relaxed route with Servo, an Australian-style cafe styled after suburban pit stops—or ‘servos’—back home. The menu is built for repeat visits: baps, sourdough, brisket and the inevitable smashed avo(cado), plus a Wagyu beef option for those craving something heartier. Additions like a house-made ‘chook’ pie and a solid coffee programme round things out. Drinks-wise, there’s a reliable list of craft beers and shakes, offering both comfort and caffeine to see you through the day.

Servo
Address: G/F, Kowloon Dairy Building, 17-19 On Lan Street, Central, Hong Kong

Since unveiling LMO Freshly Baked by Richard Ekkebus’s first brick-and-mortar shop in BaseHall 01, the director of culinary operations at the Landmark Mandarin Oriental hotel and Amber has expanded this pastry venture and opened a second shop in Landmark Atrium. Like its predecessor, this new branch continues to churn out an extensive array of grab-and-go bites, signature baked goods, soups, and savoury pies. Plus, customers can purchase combo sets to choose their preferred pie or salad and pair it with a drink of choice.

LMO Freshly Baked
Address: Shop 233–234, 2/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong

Hong Kong’s first cheese omakase arrives via Jeremy Evrard, a seasoned fromager with a serious passion for fermentation. Roucou centres its experience around cheese in all its forms—melted, grilled, sliced, or baked—with dishes such as open-face sandwiches and brie with cep mushrooms expected to lead the charge. Drinks lean into French wine and Japanese cocktails, with options like shiitake-mimolette highballs designed to match the dairy-forward menu.

Roucou
Address: G/F, 28 Aberdeen Street, Central, Hong Kong

Bàrbar in Wan Chai branches out with this Basque-inspired pintxos bar in the old 22 Ships space. As the name suggests, the focus is on small bites—piled high on bread or toast and designed to be eaten with one hand and a vermouth in the other. The menu is expected to balance tradition with local flair, incorporating Hong Kong influences into the Basque format. A low-key, high-flavour concept that taps into the growing appetite for regional Spanish fare.

Pintxos by Bàrbar
Address: G/F, 22 Ship Street, Wan Chai, Hong Kong

Solo shabu shabu gets the spotlight at this new Japanese venue in Causeway Bay. Named after a shopping arcade in Hokkaido, Tanukikoji serves personal-sized hot pots with your choice of broth—oyster, curry and a Hokkaido 3.6 milk option among them. A standout is the Hokkaido sea urchin soup base, made from seasonal uni and limited to just 80 bowls per day. Premium pork and Tokachi black Wagyu feature as mains, with carefully sourced vegetables and rice completing the set.

Tanukikoji
Address: Shop 4, G/F, Haven Court, 128-138 Leighton Road, Causeway Bay, Hong Kong

See also: The best hot pot restaurants to try in Hong Kong

A Latin American grill house has landed on Elgin Street with a focus on the Brazilian cut of picanha steak, cooked over a Josper grill and served with a side of laid-back charm. The menu favours sharing plates, from provoleta mac and cheese to cinnamon-dusted churros, aiming to capture the convivial spirit of South American family-style dining. A concise wine list built around Argentinian bottles completes the picture.

Picanhas’
Address: G/F, 27–29 Elgin Street, Central, Hong Kong

Seafood specialist Sandy Keung brings her sustainable dining concept to H Queen’s, with Table now set 23 floors above Central. The move comes with a wine lounge, twin cellars, and floor-to-ceiling city views—but the core remains the same: responsibly sourced local seafood, much of it cultivated through Keung’s land-based system. Signature dishes include mud crab garlic rice and uni-topped angel hair, while the tasting menus incorporate traditional Chinese medicinal ingredients.

Table by Sandy Keung
Address: 23/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong

MARCH

Shanghai Plus has officially landed at Wan Chai’s Shui On Centre this March, delivering a polished yet unexpected fusion of Shanghai and Cantonese flavours. At the helm, executive chef Edmond Ip—armed with 18 years of wok mastery—infuses classic Shanghainese dishes with a distinctly Hong Kong twist, as seen in the Shanghai fried pork ribs, where Okinawan black sugar and aged tangerine peel add depth to the crisp, balsamic-kissed meat.

The interiors, crafted by Steve Leung Design Group, reflect the city’s east-meets-west spirit, balancing sleek modernity with classic Chinese influences. But beyond its 77-dish launch menu and grand 8,000 sq ft space, what sets Shanghai Plus apart is its dedication to the finer details—meticulous knife work transforms tofu into delicate strands for the double-boiled silken tofu flower, while a curated selection of aged Chinese spirits, including 30-year Shaoxing wine and vintage baijius, elevates the experience.

Shanghai Plus
Address: Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai, Hong Kong

Hong Kong has no shortage of regional Chinese cuisine, but South Beauty puts the spotlight on one of the lesser-seen culinary traditions: Shandong. A sister restaurant to Beijing’s Lu Shang Lu, this newcomer focuses on classic Shandong dishes and fresh seafood flown in daily from the Jiaodong Peninsula. The menu leans into the region’s signature techniques—braising, roasting and delicate knife work—with highlights like the roast 45-day-old duck, served with caviar and house-made pancakes, and the braised sea cucumber. 

South Beauty
Address: 3/F, Nan Fung Place, 173 Des Voeux Road Central, Central, Hong Kong

Taking over the French restaurant Junon space, Landau’s has opened its doors to offer a modern European dining experience that pays homage to the Landau family’s rich history. The Landau family’s story began in the early 20th century with Aaron Landau, who co-founded the original Jimmy’s Kitchen in Shanghai before relocating the establishment to Hong Kong in 1928. This legacy is now revitalised at Landau’s, where executive chef Jack Carson, a New Orleans native with 15 years of experience in Hong Kong, presents a menu that blends classic French techniques with contemporary flair. Notable dishes include the pâté campagne accompanied by winter fruit mostarda and toasted baguette, and Landau’s choucroute garnie, featuring crispy pork belly, a 10-hour marinated duck leg, white sausage and sauerkraut. The establishment is divided into two distinct spaces: the sophisticated dining room and the more casual Bar & Grill.

Landau’s
Address: 2/F, Wu Chung House, 213 Queen’s Road East, Wan Chai, Hong Kong

The Vietnamese sandwich shop that quickly gained a cult following in Wan Chai has opened its second location in Central, bringing its light, crispy baguettes and authentic fillings to the city’s business hub. Known for its bánh mì, the new branch introduces a mini version inspired by the trend in Ho Chi Minh City, with golden rolls stuffed with coconut water-braised pork belly, chicken or cheese, available as an afternoon tea set. A vegetarian range also debuts, with an assorted mushroom sandwich, swapping liver pâté for a rich mushroom version, and a braised tofu one for a meat-free alternative. Designed for grab-and-go convenience, the new spot also offers lemongrass chicken wings, minced pork skewers and cold vermicelli bowls too.

Bánh Mì Nếm
Address: G/F, 3 Chiu Lung Street, Central, Hong Kong

This new bakery café brings together artisanal bread and specialty coffee, making it a promising stop for the city’s carb and caffeine enthusiasts. The name, a blend of “butter” and “coffee”, hints at its focus—flaky, buttery pastries and expertly brewed coffee under one roof. The bread selection, created by Vincent Lai of LY Bakery, includes more than 20 exclusive varieties, marking LY’s first foray onto Hong Kong Island. Highlighted items include a pistachio lava danish, Baileys Irish Cream, chocolate and coffee croffin, and curry beef danish. On the coffee side, Jessica Chan of The White Project curates a seasonally changing selection of single-origin beans, with hand-drip options and inventive matcha-infused drinks rounding out the menu. 

Buffee
Shop G06-07, G/F, Emperor Group Centre, 288 Hennessy Road, Wan Chai, Hong Kong
 

Indian restaurants in Hong Kong tend to fall into two camps—either old-school curry houses or polished, contemporary spots that smooth out the spice and complexity. Spice Bazaar, hidden away on the fourth floor of Prat Avenue, finds a middle ground where bold, fire-kissed flavours meet precise execution. At the helm is chef Balram Yadav, formerly of New Punjab Club, Chutney Modern Indian and, most intriguingly, in Dubai’s royal family kitchen. His menu takes a tandoor-first approach, with smoky masala lamb chops, charred murgh kali mirch tikka, and a Hyderabadi lamb shank biryani that arrives sealed under a dough crust, locking in layers of fragrant spice. Meanwhile, street food-inspired bites are elevated. Think Irani samosas that swap out the usual potato filling for a spiced onion mix, and keema anda pav with slow-cooked lamb and grated egg in toasted buns. The intimate 30-seat space is sleek but unpretentious, with a terrace opening in April.

Spice Bazaar
Address: 4/F, 10 Prat Avenue, Tsim Sha Tsui, Hong Kong

La Rambla by Catalunya has returned with a refreshed space, a revived menu and a renewed focus on the vibrant hospitality that made its predecessor, Catalunya, a favourite. Led by Gerald Li, Kevin Poon and executive chef Rafa Gil, the renovation brings bold Gaudí-inspired design, a reimagined terrace in partnership with Veuve Clicquot, and a menu blending nostalgia with innovation.

Gil, a Netflix Final Table finalist and Catalunya alum, revives classics like Segovian suckling pig—complete with the dramatic plate-smashing tableside carving—alongside new dishes such as oxtail and red wine caramelised onion tart tatin and dry-aged rubia gallega t-bone. The restaurant remains Hong Kong’s official ambassador for Joselito, serving 60-month-aged jamón ibérico, while John Nugent’s sherry-forward cocktail program introduces drinks like the Andalusia, a bright fino sherry mix, and the Café Español, a PX sherry-infused espresso martini. 

La Rambla by Catalunya
Address: Shop 3071-73, 3/F, ifc mall, 8 Finance Street, Central, Hong Kong

Ya:Jang, the latest addition to Hong Kong's Korean barbecue scene, is a retro-inspired eatery that has quickly gained attention, with reservation inquiries flooding in since its opening. The restaurant offers a sizzling Korean barbecue feast, featuring 120-hour aged meats grilled and coated in Korean sauces. The interior design exudes a nostalgic charm reminiscent of traditional Korean barbecue joints, providing an inviting atmosphere for diners. 

Ya:Jang
Address: G/F 52 Bonham Strand West, Sheung Wan, Hong Kong

FEBRUARY

Nestled in the heart of Tsim Sha Tsui, Path offers an intimate eight-seat experience that reimagines Chinese flavours with an international twist. Helmed by rising star chef Tony Mok—whose pedigree includes stints at Amber and Mono in Hong Kong and Singapore’s Zén—Path’s tasting menu showcases a deft ability to harmonise Cantonese traditions with contemporary techniques. Expect elegantly crafted dishes such as XO scallop tartare with grilled broccoli bulbs, salt-cured saba with cherry dressing, and a refined take on dan dan noodles featuring roasted cashew sauce and crispy garlic. Designed for close interaction between chef and diner, Path’s warm yet polished setting is meant to cultivate an engaging and immersive dining experience, with front-of-house manager Sean Clark at the helm.

Path
Address: 1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui, Hong Kong

Set to open on February 8, Lala brings a fresh, unfussy take on French dining to Soho, courtesy of chef Franckelie Laloum and Michael Larkin. The menu refines bistro classics with precision and restraint—think parsley garlic frog legs, sweetbread and langoustine vol-au-vent, and Angus beef tenderloin flambé with Kampot pepper sauce. Pastry chef Natalie Leung keeps desserts elegant yet indulgent, while Pawel Mikusek’s cocktail list leans on timeless favourites like Martinis and Old Fashioneds. Set against a stylish backdrop featuring a bespoke Elsa Jeandedieu mural, Lala hopes to strip away French dining’s formality, making it just as suited for a casual meal as a celebratory night out.

Lala
Address: G/F, 29 Lyndhurst Terrace, Central, Hong Kong

See also: Franckelie Laloum unveils Lala, his first solo venture in Soho

Bringing a taste of the Big Apple to one of Hong Kong’s most iconic landmarks, Peak Pizza lands at The Peak Galleria with a menu that keeps things simple but effective: thin, foldable slices with just the right balance of chew and crisp. Helmed by chefs Matthew Kirkley and Josh Stumbaugh, this New York-style pizzeria offers eight core flavours, including the ever-reliable cheese and pepperoni, alongside newcomers like pesto, caprese, and white (three cheese). A rotating chef’s special keeps things interesting for return visits.

Peak Pizza
Address: Shop G08, G/F, Peak Galleria, The Peak, Hong Kong

Tucked within the Eslite bookstore at Hysan Place in Causeway Bay, Noir is not your typical bistro. Helmed by Hong Kong native Keith Leung, the newly opened restaurant draws on Chinese, Japanese and French influences to craft a seasonal menu. Leung, whose culinary journey spans from Hong Kong to Malta, takes a restrained yet playful approach to familiar flavours including dishes such as the shiso tomato, pumpkin ebi miso, koji ribeye and more. To drink, Noir leans into rarity, with a curated selection of vintage shochu and craft beers, hand-picked to complement the evolving menu. 

Noir
Address: Eslite, 9/F, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong

The Italian trattoria has resurfaced at Prohibition Grill House & Cocktail Bar, bringing its signature 36-hour naturally fermented pizzas and handmade pasta to a new location. Overseen by Umberto Bombana himself, the menu stays true to its roots—classics like the prosciutto and formaggi, piled with Parma ham, and the five formaggi, a cheese lover’s dream, are standout pies. Diners can also customise their order with the two gusti “50/50” option. On the pasta front, the Sicilian red prawn fettuccine delivers bold coastal flavours, while the mezze maniche with homemade sausage, mushrooms and pecorino cheese sauce is a hearty, comforting choice. 

Ciak
Address: G/F (Portion C), Prohibition Grill House & Cocktail Bar at Club Wing, Hong Kong Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen, Hong Kong

Taking over the Écriture space on the 26th floor of H Queen’s, Omaroo Grill is the latest offering from the Wooloomooloo Group. The menu, crafted under group executive chef Terrace Chow, focuses on wet-aged premium cuts, including the Wagyu tomahawk and short bone-in ribeye, both from Queensland. Meanwhile, the Chilean seabass with slipper lobster and jumbo lump crab cake brings seafood into the spotlight. The drinks list keeps pace, offering over 90 bottles of wine, plus signature cocktails like the Earl Grey Collins and Chocolate Old Fashioned. With panoramic Victoria Harbour views and a design inspired by fire, Aboriginal art, and the sky, Omaroo Grill is as much about the setting as the steak.

Omaroo Grill
Address: 26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong

JANUARY

Roganic Hong Kong is officially reopening in its new home in Lee Garden One, Causeway Bay. This latest iteration offers a relaxed yet refined dining experience, featuring a sharing-style set menu that highlights seasonal ingredients and a commitment to sustainability. With eco-conscious interiors crafted from reclaimed materials and a stellar team—including talent from Rogan’s UK restaurants—Roganic 2.0 combines inventive dishes, thoughtful design, and polished service, cementing its place as a standout addition to the city’s dining scene.

In case you missed it: An exclusive first look inside Simon Rogan’s reimagined Roganic Hong Kong

Roganic
Address: Shop 402-403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay Hong Kong

Aire, the latest venture from Epicurean Group, is set to bring a touch of Spain to Causeway Bay’s Lee Gardens when it opens in January 2025. With a menu anchored in the rich, smoky flavours of Basque grill cooking, Aire promises an ingredient-driven experience highlighting seafood and meats from Spain, the Atlantic and the Mediterranean. Think individual tapas plates alongside shareable platters, paired with homemade sangria or a glass from the specialist wine list. Adding to its appeal, Aire combines indoor and al fresco seating, making it a laid-back yet sophisticated spot for catching up with friends or family. Prices and further details are expected closer to the opening.

Aire
Address: Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong

Golden Gip, the Korean-inspired eatery from chef-founder Shun Sato of Censu, now calls Wellington Street in Central its permanent home. Following a successful pop-up in Sai Wan Ho, the restaurant has settled into a vibrant new space, led by chef Nigel Kim. The menu offers an eclectic mix of Asian dishes with a Korean twist, promising bold flavours and creative interpretations. With its fresh location and dynamic culinary approach, Golden Gip is a welcome addition to Central’s dining scene. Watch this space for more from the new restaurant.

Golden Gip
Address: 1/F 17-19 Hong Kong House Wellington Street, Central, Hong Kong

Pak Loh Chiu Chow Restaurant (Dai Siu) has returned to its original site on Hysan Avenue, Causeway Bay, breathing new life into this Hong Kong culinary stalwart with over five decades of history. Helmed by the third generation of the Pui family, the revived restaurant blends Chiu Chow traditions with a modern touch. Highlights include the sliced chicken skin and meat with mixed nuts and the soy-infused beef skirt steak, showcasing the restaurant’s renowned braising techniques, and the inventive eight treasures stuffed in pig’s stomach, a luxurious dish packed with abalone, sea cucumber and more, available by pre-order. Seafood lovers can also savour the braised giant grouper with pepper, while nostalgic diners might opt for the deep-fried ice cream with sweet mashed taro, a dessert rooted in family memories. 

Pak Loh Chiu Chow Restaurant (Dai Siu) – Main Branch
Address: G/F, 23-25 Hysan Avenue, Causeway Bay, Hong Kong

Torikizoku, Japan’s beloved yakitori chain, has landed in Hong Kong, opening its first branch at Tuen Mun Town Plaza. Known for its affordable pricing and a lively, casual atmosphere, the Osaka-born chain brings its signature sweet soy tare and expertly grilled yakitori to the city. Highlights include the kizokuyaki chicken skewers, shio chicken wings, and tare-flavoured minced meatballs with cheese, alongside specialities like kamameshi chicken and rice, cooked tableside. Dessert options, including Hokkaido chocolate milk and matcha warabi mochi with ice cream, ensure something for everyone, while a range of beverages, from mega beers to family-friendly fruit teas, rounds out the menu. The restaurant has nearly 100 seats and an energetic vibe, offering a slice of Japan perfect in Hong Kong.

Torikizoku
Address: Shop 1108-1111, 1/F, Tuen Mun Town Plaza Phase 1, 1 Tuen Shun Street, Tuen Mun, Hong Kong

Saemaeul Sikdang has officially opened its doors in Hong Kong, bringing a slice of Korean barbecue culture to the city’s bustling dining scene. Backed by Baek Jong-won—judge of Netflix’s Culinary Class Wars and a culinary mogul with over 120 Saemaeul outlets worldwide—the restaurant introduces its signature dishes to local diners. Highlights include the seven-minute chilbun dwaeji kimchi, where pork meets kimchi in a fast yet flavourful fusion, and the creamy cheese gyeran jjim, a steamed egg dish topped with a savoury layer of cheese. For fans of Korean pancakes, the haemul buchu jeon offers a seafood and chive classic. On the barbecue menu, the charcoal-grilled thinly sliced pork, available with spicy or sweet soy sauce, and the pork belly with crispy skin promise to satisfy any K-BBQ craving.

Saemaeul Sikdang
Address: Shop 101, 1/F, Multifield Plaza, 3–7 Prat Avenue, Tsim Sha Tsui, Hong Kong

After closing temporarily for renovations, cocktail bar Not 2 Sweet, has reopned with its grunge appeal and a playful poke at the indecisive drinker. Tucked away on Peel Street, this eclectic venture from Richard Fernie and Leandro Chan combines experimental cocktail techniques with approachable flavours. The menu features intriguing creations like Not Too Smoky!—a twist on a classic, blending bourbon, mezcal and toasted rice with clarified milk—and the boldly named Ghandi’s Crack Pipe, a mix of gin, lime and spring onions. Seasonal specials such as spicy chicken ramen and comforting snacks like crispy soup dumplings round out the offerings. Affordable and unapologetically fun, Not 2 Sweet aims to be a Soho standout, offering cocktails and comfort food with a side of punk flair.

Not 2 Sweet
Address: 33 Peel Street, Central, Hong Kong

Shun, the latest addition to Four Seasons Hotel Hong Kong offers a refined take on Japanese teppanyaki and Edomae-style tempura. Led by veteran chefs Nobuyasu Kamiko and Masashi Hongo, the restaurant focuses on precision techniques and premium ingredients sourced directly from Japan. Expect lunch tasting menus featuring either teppanyaki or tempura (HK$1,380 per person), while the full omakase dinner menu (HK$2,680 per person) takes diners through a journey of sashimi, grilled meats and delicately fried seafood. Signature dishes include Kamiko’s expertly seared Kumamoto wagyu chateaubriand and Hongo’s tempura, where an airy, crisp batter encases everything from Japanese tiger prawns to amadai.

Teppanyaki Tempura Shun
Address: 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong

You may also like: The best sushi omakase restaurants in Hong Kong and Macau

Hunan cuisine isn’t often associated with subtlety, but Fu Rong Wu Shuang, the latest boutique venture from the Xin Rong Ji group, is quietly redefining expectations. Tucked inside The Wellington, with interiors by André Fu, the space leans into understated elegance—unexpected, perhaps, for a cuisine known for its bold heat and rustic appeal. But what sets this place apart is the precise layering of spice. Instead of an all-out assault of chillies, the kitchen handles heat with finesse, creating a dining experience that’s as polished as it is flavour-packed. There’s even a pizza oven in the mix, a curious but fitting touch for the crispiest Hunan-style pastries. 

Fu Rong Wu Shuang
Address: 2/F, The Wellington, 198 Wellington Street, Central, Hong Kong

Don’t be misled by the cheeky name: Fat J Char Siu in Wan Chai takes its roast meats seriously. This no-frills spot delivers well-executed Cantonese staples at accessible prices, including honey-glazed char siu made with chestnut-fed Spanish pork, silky Maotai soy sauce chicken, and roasted goose served over rice or noodles. Come dinnertime, the standout is a punchy pot of chicken giblets and duck meat simmered in lo sui, a dark, savoury sauce base that all but demands extra bowls of rice. It’s the kind of comforting, full-flavoured fare that keeps regulars coming back.

Fat J Char Siu
Address: Shop 2, G/F, 2 Landale Street, Wan Chai, Hong Kong

NOW READ

5 ways to experience Hong Kong by Tatler Best co-jury head Fontaine Cheng

Your guide to Christmas dining in Hong Kong 2025

The best Christmas turkeys and festive takeaways in Hong Kong