As 2024 comes to a close, The Beat Asia caught up with some of the city’s F&B executives, key opinion leaders (KOLs), entrepreneurs, chefs, bar managers, and innovators reflecting on the past year as they share insightful trend forecasts for 2025. Although Hong Kong’s food and beverage (F&B) industry did not rebound as quickly as anticipated post-pandemic, the year is still ending on a strong note.

As of October 2024, the Hong Kong Tourism Board (HKTB) reported over 36 million visitors traveling into the city, already surpassing 2023’s 34 million total, and they are anticipating a sharper curve in the new year. The return of Asia’s 50 Best Bars Award Ceremony in July welcomed professionals and enthusiasts from the international bar scene for a heartwarming season of events culminating in Hong Kong’s own Bar Leone being named Best in Asia in 2024. Notable music festivals like Clockenflap and Hypefest were unique opportunities for the city’s trendiest F&B establishments to showcase and create a unique menu. In October, the Hong Kong Wine & Dine Festival welcomed 155,000 locals and visitors to explore over 300 F&B vendors representing 35 countries and regions.

Looking forward, sustainability will be an important focus in 2025, moving from buzzword status to applicable, tangible solutions put into effect by the city’s leading establishments. Building up a resilient industry will be essential to the longevity of Hong Kong’s renowned global F&B status, as our city’s key players continue to drive the next generation of hospitality whilst initiating positive change.

Another key trend to look out for will be fostering a strong local community. As we welcome inbound tourism, guest bartender shifts, and four-hands dinners, key F&B stakeholders are looking to reignite locals’ engagement — creating vibrant neighborhood hubs and inspiring a culture that is not only about food and beverages, but also about connections and the people who make this city so great.

The Beat Asia sat down with the city’s industry leaders as they shared highlights from the past year and what to expect in the year ahead. Here’s what they had to say:

Eshan Arif, Head of Business Development at Hong Kong Beer Co. and Co-Founder of Dead Poets

It’s been a whirlwind of a year! A few highlights would be moving and upgrading Hong Kong Beer Co. (HKBC)’s brewery to Kwun Tong with a state-of-the-art facility, winning country champion for HK and best medium sized brewery at the Asia Beer Championship this summer, and Dead Poets turning one was a nice way to round off the year’s highlights!

I am looking forward to seeing more local F&B places open up and some new talent enter Hong Kong. On the beverage side, my personal prediction is that the nonalcoholic segment will grow especially with beer and mocktails. At HKBC, I'd like to see more and more restaurants and bars embrace nonalcoholic beers, especially if they’re made locally. And we already see a demand at Dead Poets for flavorful mocktails that are not just sugary and expensive.

Location: Hong Kong Beer Co., Unit A, G/F, Wang Kwong Industrial Building, 45 Hung To Road, Kwun Tong, Kowloon | Dead Poets HK, 41-49 Aberdeen St. Central

May Chow, Chef and Founder of Little Bao and Happy Paradise

In 2024, a significant highlight was the revitalization of TaiTaiPiePies, which we saved because we were such big fans of their carrot cake and apple pie, and couldn’t bear for it to end. Additionally, we focused on preparing for the launch of our retail brand ‘May Chow’ featuring our highly anticipated seasonal turnip cake and signature hot sauce.

In 2025, I believe the trend will reward a select few who are truly exceptional and daring in their ideas and execution. Those who are already at the top of their game, with original and innovative concepts, will have the chance to reap the most rewards. However, those who offer more of the same will struggle to stand out.

In these challenging times, people are placing more value on their health and how they spend their time. I believe concepts that foster community, offer meaningful events, and excel in both creativity and F&B will thrive. Consumers are increasingly seeking authentic experiences, and those who can combine ingenuity with purpose will be the ones to succeed.

Check out our Delish Guestlist episode featuring May here.

Location: Little Bao, 9 Kingston St., Causeway Bay | Happy Paradise, UG/F, 52-56 Staunton St., Central

Charlene Dawes, Managing Director at Tastings Group

2024 was a very eventful year for your group, we opened Draft Land in Causeway Bay earlier in the year, our first outlet outside of Central, followed by a smaller Draft Land at Basehall 02. Then The Opposites on Hollywood Road featuring Antonio Lai with Samuel Kwok. [Most] recently, [we opened] Medora and Liz & Tori on Wellington Street with Chef Vicky Cheng. We haven’t opened that many outlets in a single year; although it’s still a challenging environment, we felt the timing was good in 2024. And the key is to have the right concept and people involved.

For the Hong Kong F&B scene, I am looking [forward] to more casual drinking and eating establishments with ingredients-driven drinks concepts and simple garnishes. I think the trend of no/low [alcohol by volume beverages] will continue, gaining more momentum. Customers are more aware of the alcohol and sugar in their drinks. So, I expect to see bars with an expanded mocktail menu providing more choices to customers.

Check out the full list of the F&B establishments under Tastings Group here.

Richard Ekkebus, Director of Culinary Operations and Food and Beverage at The Landmark Mandarin Oriental, Hong Kong

No doubt [my highlight of the year] would be our hotel entering into a transformative journey, where [we bid farewell to] the signature, legendary MO Bar and our speakeasy Please Don’t Tell in October. It was a milestone for the team, where we revisited all the iconic moments and memories of these two legendary establishments from the past 19 years.

While our hotel is currently in renovation, Amber, SOMM, and our two Japanese restaurants Sushi Shikon and Kappo Rin remain open to delight our guests with extraordinary dining experiences. We also launched our LMO Freshly Baked “Savoury & Sweet Edition” at BaseHall with new savory and grab-and-go items. 2024 is a year with surprises and we look forward to many more revolutionary concepts coming in live! Stay tuned!

I believe sustainability would still be the focus of Hong Kong’s F&B industry. We have made progress, the press writes about it as there is genuine interest, our guests are asking relevant questions, and the industry is making changes. More businesses are making changes, we are moving forward. As we have seen over the years, it is a subject that has influenced guests’ [worldwide] decision to support and dine in restaurants that are taking responsibility.

Check out our Delish Guestlist episode featuring Richard here.

Location: The Landmark Mandarin Oriental, 15 Queen's Road, Central

Kenichi Fujimoto, Founder and Executive Chef of Sushi Fujimoto

One highlight of 2024 was receiving multiple prestigious awards from F&B publications. These accolades are not just a reflection of our efforts but also a testament to the unwavering support from our team, loyal customers, and partners. I am incredibly grateful to everyone who believed in us and contributed to this achievement. As we look forward to 2025, our focus will be on enhancing guest satisfaction even further, ensuring that each visitor leaves with a memorable experience.

2024 has been challenging, but also enlightening. I learned that flexibility is crucial. Instead of adhering strictly to initial plans, we embraced a mindset that allowed alternative solutions and innovative approaches.

I am optimistic about the potential for growth within Hong Kong's F&B industry. I believe we can achieve this through collaboration, innovation, and a focus on quality. By working together, we can create a more resilient and dynamic dining landscape that attracts both locals and tourists. I hope to see more emphasis on sustainability, creativity, and community engagement.

Attention to detail will be paramount; by focusing on the little things — whether it’s the quality of ingredients, presentation of dishes, or overall dining experience — we can set ourselves apart in a competitive market. On a personal level, we are very excited about our upcoming events in February and first overseas event in Singapore in March.

Location: Sushi Fujimoto, 6/F FOCO 48 Cochrane St., Central

Gagan Gurung, Co-Founder of Tell Camellia, Barcode, and Singular Concepts

Hong Kong has always been at the forefront of new ideas, constantly pushing boundaries. However, 2024 served as a learning curve for many of us in the F&B industry, showcasing gradual changes in terms of food and drink. Fine dining seems to be dwindling, paving the way for the rise of casual dining experiences like those offered at Samsen and Barkada.

Bar Leone’s recent success has once again demonstrated Hong Kong's ability to provide excellent food and cocktail choices, revolutionizing the city’s F&B scene.

As we anticipate 2025, a new era is dawning in Hong Kong, focusing on innovative and delectable food and drink options that will capture the hearts of the people. The emerging trend will likely be casual dining paired with a great selection of cocktails, similar to the rise of cafes in 2022.

While some establishments in the F&B sector may face challenges, others are thriving, showcasing the industry's positive aspects. Here's to a memorable 2024, and let's all embrace 2025 with enthusiasm and optimism, ready for a fresh start.

Check out the full list of the F&B establishments under Singular Concepts here.

Delphine Kong, Brand Ambassador of Campari Group

Reflecting on the past year, a standout moment for me was leading the Campari Red Hands bartender competition, because it marks a milestone in my journey. 5 years ago, I was a competitor on the stage and now I find myself in a different role, orchestrating the magic behind the scenes. Transitioning from contestant to curator has been a full-circle journey of growth and learning. Collaborating with the new generation of Hong Kong’s bartenders has been incredibly rewarding and I’m thrilled for more participants to join us in 2025!

In the upcoming year, I foresee a shift in consumer behavior including a rise in Low/No ABV trends and an emphasis on early drinking while consumers are in constant pursuit of unique and memorable experiences.

As the Brand Ambassador of Campari Group, we embrace this movement with aperitivo culture and the iconic low ABV Aperol Spritz. In 2025, We are dedicated to curating more experiences that revolve around daytime indulgence and vibrant DJ-infused events featuring Aperol Spritz. I will continue to educate and share this incredible Italian tradition — a ritual that invites us to slow down, unwind, and savor relaxed moments with our friends.

Read our full interview with Delphine and learn more about Campari Group Hong Kong here.

Gregoire Michaud, Founder of Bakehouse

In 2024, I saw exciting trends in bakeries, especially with global flavors, artisanal baking, and packaging innovation. For us, we revisited classics such as Tiramisu or Crème Brûlée and adapted them into creative pastries. Another big influence of 2024 was to bring unusual and local tastes while keeping classic bakery comforts, like our Tai O Shrimp Roll or our Shatin Longan Honey Toast. Artisanal baking is growing, with bakeries focusing on small-batch, handmade items using local, seasonal ingredients. Sourdough remains popular, and the emphasis is on quality and tradition. As for packaging, we have been focusing on eco-friendly, recyclable, or reusable materials. It’s a great time of creativity for bakery lovers!

For 2025, for us in Hong Kong, we will continue to be creative with local flavors, sustainability, and global influences. You’ve read it here first, but think Mexican churro-inspired pastries, maybe Indian cardamom buns or Yellow Skin jam doughnuts *wink* — flavors from all over the world, mixed into fun new combinations.

We will continue our never-ending eco-friendly initiatives, such as targeting zero-waste baking (like turning our leftover sourdough bread into delicious sweets or investing in new technologies to reduce waste in production and at the shops). There’ll also be more refillable containers in our packaging line. It’s all about making delicious, creative, and environmentally-conscious baked goods.

Read our full interview with Gregoire and learn more about Bakehouse here.

Find Bakehouse in these locations.

Palash Mitra, Culinary Director, South Asian Cuisines at Black Sheep Restaurants and Executive Chef at Prince and The Peacock, New Punjab Club, and Rajasthan Rifles

One of the standout moments of 2024 was the opportunity to travel to India with the opening team of Prince and the Peacock. Working closely with Asim [Hussain] during the development stages of the restaurant was particularly rewarding. We collaborated on everything from menu design to sourcing authentic ingredients, and this teamwork fostered a strong bond between us. Seeing our vision come to life and receiving positive feedback from guests was incredibly gratifying, marking a significant milestone in my culinary journey.

I am excited about the emergence of new generations of chefs within the culinary field. This influx of fresh talent and perspectives is invigorating, as younger chefs bring their unique backgrounds and experiences to the table. Additionally, the rise of international collaborations among chefs is fostering an environment rich in diversity and inspiration. This collaborative spirit not only elevates the dining experience but also encourages a sense of community within the industry.

Looking ahead, the hospitality industry in Hong Kong is poised to experience several significant trends by 2025 driven by evolving consumer preferences, particularly as diners become more conscious of health, sustainability, and quality. Technological advancements will also play a crucial role in streamlining operations and enhancing the guest experience. Additionally, there is a growing emphasis on sustainability, with restaurants and hotels increasingly adopting eco-friendly practices, such as reducing food waste and sourcing local ingredients.

Check out the full list of the F&B establishments under Black Sheep Restaurants here.

Theign Phan, Executive Chef at Grand Majestic Sichuan

One of the most memorable moments of 2024 was bringing Grand Majestic Sichuan to Singapore, my hometown, in April for a collaboration with Chef Cheung at Summer Pavilion. This event felt like a homecoming, filled with nostalgia and excitement. It was incredibly special to have my parents and sisters join us for dinner, witnessing my journey and success firsthand. Their presence made me feel truly blessed, as I was able to share my culinary passion with my loved ones while showcasing the rich flavors of Sichuan cuisine. It was a heartfelt reminder of where I came from and the support that has fueled my growth as a chef.

As I look ahead to 2025, I am eager to see an increase in crossover collaborations and the exchange of ideas between different cuisines in Hong Kong. Such collaborations not only enrich our own culinary practices but also enhance the dining experience for patrons, who are always seeking something new and exciting. I believe this spirit of collaboration will foster creativity and elevate the overall quality of our food culture.

I foresee that bold young cooks will increasingly establish small pop-ups or intimate restaurants, stepping into the world of entrepreneurship with enthusiasm and determination. These young chefs bring fresh perspectives and innovative ideas, and their fearless approach will undoubtedly contribute to the evolution of our industry in exciting ways.

Location: Grand Majestic Sichuan, Shop 301, Alexandra House, 18 Chater Road, Central

Loic Portalier, Executive Chef at Louise

One of the biggest highlights for me [and Louise] this year was the constant evolution and change regarding the guest dining experience.

More specifically, we realized that guests now have different manners of spending when it comes to dining. For instance, we are seeing a rise in preferences towards more casual and affordable pricing and a [notable] decrease in dining times.

Additionally, guests now prefer to have a wider variety of choices, while expecting to retain a high quality of food and ingredients being offered, which we have been adapting to this past year.

I’m looking forward to pushing new creative boundaries at Louise with my team and working in a busier scene within Hong Kong’s F&B industry next year.

I think we are going to see a rise in more casual concepts within dining, as we see guests lean more into enjoying comforting in an easy-going, pleasant atmosphere – which is something Louise is implementing through La Terrace by Louise. For example, the ambiance, service, food, and selection of drinks will be more casual at La Terrace compared to our main dining room, while still delivering the same high-quality experience. With these offerings, I believe we can elevate our guests’ overall experience while keeping up with this trend.

Location: Louise, PMQ, 35 Aberdeen St., Central

Ezra Star, Founder of Mostly Harmless and Co-Founder of Call Me AL, Artifact Bar, and Ponty CAFé

Looking back on the past year, one of the biggest highlights was seeing the entire Hong Kong bar community come together and show Asia what we have to offer during Asia’s 50 Best Bars. Hong Kong's bar scene is quite incredible and to see the community holding various events and working together to bring guests to one another’s places really highlights the incredible breadth of people and places Hong Kong has to offer.

I'm looking forward to fewer guest bartending shifts and more events that are focused on our guests in Hong Kong. I think we as a community are using guest shifts as an excuse to get guests in and make a name for our businesses at the detriment of enjoyable unique experiences. I think the trend of more local or neighborhood bars really points to this and is a clear indicator that more and more guests are looking for a great time that's not [just] about a list. And I think this is a growing trend not only in Asia, but globally.

Contact Mostly Harmless for more information here. Visit Call Me AL at 123 Queens Road West, Sheung Wan, and Artifact Bar at LG Jardine House, 1 Connaught Place, Central

Christian Talpo, Co-Founder and CEO of Pirata Group

Looking back at the past year, a highlight for me in 2024 was undoubtedly returning to Hong Kong, which has been my home since the 1990s. I have a deep love for this city, and coming back to lead the Pirata Group, which I founded, has filled me with a renewed sense of gratitude and determination.

As for what I'm looking forward to in Hong Kong's F&B industry in 2025, my personal forecast is a return to a sense of normalcy. The past few years have been turbulent, and the city is still finding its footing after the lifting of travel restrictions in 2023.

I'm hopeful that 2025 will bring a period of stability, where we can plan beyond just month-to-month and truly focus on the long-term future.

While it's difficult to predict the industry's trends without considering the broader socio-political events happening globally, as a humble restaurateur, I have a deep respect for Hong Kong and its resilient people. I'm confident that this city will regain its former glory, and I look forward to being a part of its future success.

Check out the full list of the F&B establishments under Pirata Group here.

Germaine Woon, Founder of The Foundry Asia

The highlights for me this year were undoubtedly the travel opportunities and our incredible portfolio of clients. We have the privilege of representing extraordinary names like NARISAWA, Chef May Chow, and Beckaly Franks. This year, we represented clients across Sydney, Manila, Dubai, Shanghai, Seoul, and many more. Bringing my team along and giving them the chance to experience the F&B scene beyond Hong Kong was incredibly rewarding — it’s moments like these that make it all worthwhile.

One standout moment was transforming the iconic venue Ser Wong Fun into a vibrant canto disco with our sponsors. We also brought the majority of our APAC clients into Hong Kong during Asia's 50 Best Bars alongside our local portfolio. It felt like winning the lottery — every interaction felt like family, and that sense of community made the experience truly unforgettable.

Even though I’m now based in Singapore and constantly traveling, the F&B community in Hong Kong continues to feel like home. I’m looking forward to seeing more community-based collaborations and taking our clients on more APAC travels to explore new opportunities together.

Something I’ve observed and deeply value [is] food cultures that honor tradition while being thoughtfully reimagined. There’s a growing appreciation for simplicity — people want great food, rooted in authenticity, paired with genuine hospitality, and a memorable dining experience. I see this continuing to shape the industry in 2025.

Check out The Foundry Asia's website for more information.