Local favorite Big JJ Seafood Hotpot has officially found a new home at LANDMARK PRINCE’S, marking a fresh chapter after a two-year search that took the restaurant's team everywhere from The Peak and Aberdeen Fish Market to Hong Kong International Airport, and even overseas to Bangkok and Nagano.
Now nestled in the heart of Central, surrounded by icons like the Mandarin Oriental, Statue Square, and the Court of Final Appeal, the new location feels like a full-circle moment for the brand. While the setting may be grander, hotpot fans can rest easy knowing the soul of Big JJ remains intact. The team has made it a priority to preserve the familiar, down-to-earth vibe once you step inside, despite the restaurant’s elevated surroundings.
The reopening has come with a few hiccups, with the team candidly sharing that ongoing construction and rising costs have led them to open rough around the edges. Still, the doors are open, the pots are hot, and bookings are officially back online. For regulars, the good news continues as pricing and booking links remain unchanged.
Photo from Website/LANDMARKPhoto from Website/LANDMARK
There are also a few exciting additions to look forward to. The new space introduces a VIP room for more private gatherings, walk-in availability, and an extended supper session for late-night hotpot cravings.
The menu stays true to its roots, featuring everything from classic Hong Kong-style breakfast and cult lunch favorites to premium evening hotpot spreads, alongside a thoughtful selection of low-intervention wines from France and Italy and a tucked-away nook for whisky lovers.
Diners can now find Big JJ at Shop B4, B/F, LANDMARK PRINCE’S every Monday to Friday from 8 AM to 2 AM, and Saturday and public holidays from 6 PM to 2 AM. The restaurant is closed on Sundays.
Location: Big JJ Seafood Hotpot, Shop B4, B/F, Landmark Prince's Building, 10 Chater Rd, Central
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There's no better way to celebrate International Burger Day than to grab the tastiest burgers you can get your hands on. And Hong Kong is spoiled for choice with Feather & Bone's Annual FAB Bun Fight.
Running from today until June 28, this month-long burger showdown will see head chefs from six of their Hong Kong restaurant locations compete for the ultimate burger crown.
Guests can get their hands on six limited-edition burgers, each priced at HK$208 and served with golden chips. Beyond the friendly kitchen rivalry, the event will also support the local community, with Feather & Bone donating HK$10 from every Bun Fight Burger sold to Mother's Choice.
You can get their burger creations at their branches in Clearwater Bay, Sai Ying Pun, Mid-Levels, Lee Garden in Causeway Bay, Wan Chai, and Tsuen Wan West.
(From left) Double Patty Pork Burger, Grilled Wagyu Burger, and Beef Brisket Burger | Courtesy of Feather & Bone(From left) Southern Fried Chicken Burger, Smashed Pork Burger, and Katsu Prawn Burger | Courtesy of Feather & Bone
At Clearwater Bay, the Double Patty Pork Burger features a rich pork double act layered with honey pepper sauce, crispy fried shallots, and Comté cheese. Sai Ying Pun's Grilled Wagyu Burger highlights premium grilled Wagyu rump, paired with tangy sauerkraut, Comté cheese, smoked paprika aioli, and lamb's lettuce.
Mid-Levels is joining the competition with a Beef Brisket Burger built around a 36 slow-cooked barbecue beef brisket, crunchy coleslaw, chipotle mayo, American cheddar, and jalapeño. At Lee Garden in Causeway Bay, the Southern Fried Chicken Burger serves up crispy fried chicken thigh with iceberg lettuce, cheddar cheese, pickled chili, and Chef Vinci's "closely guarded" secret sauce.
Wan Chai's Smashed Pork Burger brings together a seared pork patty, caramelized onions, Lisa's three-cheese sauce, and grilled portobello mushrooms. Meanwhile, Tsuen Wan West is offering a Katsu Prawn Burger, made with crisp crumbed prawn patty and fiery wasabi.
If you're interested in trying the full lineup, Feather & Bone is introducing a Burger Pass. Diners who purchase five Bun Fight Burgers during the campaign period will receive their sixth burger for free.
Home cooks can also join the celebration through the FAB Bun Fight Bundle, available at Feather & Bone retail counters from May 28 to June 28, 2026. Priced at HK$280, a 30% discount from HK$400, the bundle includes two 160-gram grass-fed burger patties, two 160-gram Wagyu burger patties, four fresh burger buns, and a pack of WYKE sliced cheese.
Feather & Bone Annual FAB Bun Fight 2026 | Courtesy of Feather & Bone
Known as a premium butcher, gourmet grocer, and restaurant destination, Feather & Bone has built a following in Hong Kong for their meat selection, in-house dry-aging service, and dine-in experience. Customers can select cuts from the butcher's counter and have them prepared on-site, or choose from the restaurant menu from breakfast to dinner.
For more updates and information, visit Feather & Bone's website and follow them on Instagram.
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Penicillin has been named the top bar in The Bartender's Edit Hong Kong Vol. 2, a bartender-led ranking that spotlights the city's best drinking destinations based on recommendations from industry insiders.
The Hong Kong list, as part of The Bartender's Edit series for 2026, ranks 20 bars across the city. Gokan places second, Bar Leone comes third, The Diplomat holds the fourth place, and The Savory Project rounds out of the top five.
Their concept is simple: ask bartenders where they actually like to drink. As the project puts it, there is "no better way to know where's good than by asking your friendly local bartender." The list also covers cities including London, Singapore, Milan, Edinburgh, and Hong Kong.
Hong Kong's cocktail scene is closely watched and the ranking brings together internationally recognized names, neighborhood favorites, hotel bars, and concepts that have earned the approval of the people behind the stick.
The Diplomat, which places fourth overall, receives two additional nods in the special categories. Mo from The Diplomat was named most recommended bartender, while the bar's burger is dubbed the best bar food. Sugar King also received recognition for their Daiquiri El Cáscara — the most recommended cocktail.
Photo from Instagram/ KaKitMoses | Photo from Instagram/ Sugar King HK
The list continues with Sugar King at No. 6, Orchard at No. 7, Tell Camellia at No. 8, Socio at No. 9, and Coa at No. 10.
While the second half of the ranking includes The Old Man at No. 11, Honky Tonks Tavern at No. 12, Dead Poets at No. 13, Bourke's at No. 14, Lockdown at No. 15, Montana at No. 16, Bar Code at No. 17, Apothecary at No. 18, Mius at No. 19, and Bar Mind at No. 20.
For locals and tourists in search for a ready-made bar crawl list, there's no better place to turn to. Hong Kong's current drinking culture is defined by a mix of ambitious concepts, award-winning bars, and reliable industry haunts — a wide range between technical cocktail programs and casual, late-night energy stops after a shift.
Stay tuned to their future lists by following The Bartender's Edit on Instagram.
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"Monkey Old Fashioned Campaign" spotlights three limited-time cocktails built around the blended malt Scotch whisky: Funky Monkey, Stoic Monkey, and Warrior Monkey. The collaboration brings Monkey Shoulder's mixable Speyside profile to Draft Land's cocktails-on-tap format, giving the classic Old Fashioned a more playful update.
Don't miss the campaign launch party this May 26, from 7 PM to 10 PM at Draft Land's Causeway Bay location. DJ Johnnie Darka will keep the beats flowing with his Cantopop and Western pop soundtrack. There is no entry fee, though guests enter by purchasing any cocktail.
At the center of this takeover is the Monkey Old Fashioned, a modern riff on the whisky staple designed to highlight Monkey Shoulder's vibrant orange, creamy vanilla, and warm ginger notes.
The Funky Monkey Old Fashioned, priced at HK$120, takes the richest and most nostalgic route. The cocktail combines banana and chocolate with Da Hong Pao tea which adds depth, while the bitters and Makgeolli add a softer finish. It's a layered, playful cocktail.
For drinkers who prefer something more spirit-forward, the Stoic Monkey Old Fashioned (HK$140) layers Monkey Shoulder with cold brew coffee and PX sherry. Roasted hojicha and aromatic bitters complete the drink, creating a bittersweet profile.
The Warrior Monkey, also priced at HK$120, shifts the mood to something bright. Built with Monkey Shoulder, blood orange, yuzu, and fresh ginger, the cocktail layers citrus, spice, and refreshment together.
Courtesy of Monkey Shoulder
Monkey Shoulder's partnership with Draft Land fits the bar's broader approach to making cocktails fast, approachable, and interactive. The brand, which began in Taipei, arrived in Hong Kong in 2018, through a partnership between Taiwanese drink specialist Angus Zou and Hong Kong bar figure Antonio Lai.
Beyond Causeway Bay, Monkey Shoulder will also appear in cocktails at select Hong Kong bars and restaurants during late May, June, and July. They'll appear in Bar Anima, Jean-Pierre, Buenos Aires Polo Club, Nojo Ramen x Izakaya, Varga Lounge, Uncle Ming's Whisky Bar, Dead Poets, DIO Cafe Bar, The Pearl, Room 3, Avenue 75 Bar & Eatery, and V Bar & Lounge.
Offerings vary by venue and include takes on the Old Fashioned, Highball, Manhattan, Boulevardier, Whisky Sour, and Clarified Milk Punch.
For more information and updates, follow Draft Land Hong Kong on Instagram. Check out Monkey Shoulder's website and follow them on Instagram.
Monkey Shoulder x Draft Land Hong Kong
Location: Draft Land Hong Kong, Shop D, G/F, Soundwill Plaza II – Midtown, 1–29 Tang Lung Street, Causeway Bay
Date/s:
Launch: May 26, 2026, from 7 PM to 10 PM
Campaign: May 26 to June 25, 2026
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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs’ stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.
With a decorated resumé and years of experience behind him, when Chef Kim Gwan-ju helmed modern Korean restaurant SOL's opening as Head Chef, which became MICHELIN Selected shortly after, winning the Young Chef Award at the MICHELIN Guide Hong Kong & Macau 2026 Award Ceremony felt almost inevitable.
But behind the accolade is a chef whose approach to cooking goes beyond precision and prestige — one shaped by perseverance, quiet curiosity, and a deep respect for the craft.
Courtesy of SOL
Grounded in French culinary techniques yet deeply connected to his Korean roots, Chef Gwan-ju, alongside SOL's Pastry Chef Kylie Yang are quietly redefining the possibilities of Korean gastronomy.
In only under a year of opening, the restaurant has caught the attention of Hong Kong’s cultured dining scene and has been inducted into the city’s stellar roster of MICHELIN Selected restaurants.
In our latest edition of Yes, Chef!, The Beat Asia caught up with Chef Kim Gwan-ju, the newest awardee of MICHELIN's Young Chef recognition, to talk about what this distinction means to him, to SOL, and what else they have in store.
Congratulations on receiving the Young Chef Award at the MICHELIN Guide Hong Kong & Macau 2026 Ceremony! What was the first thought that crossed your mind when your name was announced?
Since SOL has only been open for less than a year, I was truly overwhelmed. Just being invited to the ceremony and standing among so many chefs I admire was an honor in itself.
When my name was called, my first thoughts were of my team — the people who have worked tirelessly by my side since day one. I felt a rush of gratitude for everyone who has supported us, but to be honest, I was so nervous that I couldn’t find the right words on stage. Looking back, I feel a deep sense of responsibility; I want to ensure that every dish I serve lives up to the prestige of this award.
Photo from Facebook/ MICHELIN Guide Asia
What does this award mean to you personally and your team at SOL?
I view this as my true beginning in Hong Kong. Moving to a new country and opening a restaurant was a massive challenge, so receiving this recognition feels like a warm welcome. For me, the restaurant, and my team, this award serves as a powerful motivation. It pushes us to keep evolving and reminds us that we are on the right path.
Your background is quite celebrated and distinguished. Can you walk us through your culinary journey?
My journey began at Odette in Singapore. I was so determined to work there that I moved to Singapore without a plan and sent the chef over ten emails until I was given a chance. That became my first full-time role and my foundation for three and a half years.
Afterwards, I spent three years at L’Amant Secret in Seoul before eventually relocating to Hong Kong. Every kitchen has been a classroom for me; I am still constantly learning from my environment and the people around me.
Looking back at your earlier years in the kitchen, what instincts have you learned to trust more — and which ones did you have to unlearn?
Jeonbeok | Courtesy of SOL
When I first entered the world of MICHELIN-starred kitchens, I realized I had to reinvent my work ethic to survive. I had to learn the “instinct of perfection” — the idea that every minute and every tiny detail must be controlled with extreme sensitivity.
I learned that greatness is simply the sum of these small, perfect moments. One thing I had to unlearn was the habit of being easily satisfied. I always tell my team now: “Don’t lie to yourself by thinking ‘this is enough.’”
True quality happens when you refuse to take shortcuts.
SOL has a distinct culinary language — Korean flavors blended with Western techniques. How does the restaurant stand out in Hong Kong’s culinary scene?
Geotjeori Kimchi | Courtesy of SOL
Because my training is primarily in French fine dining, our plates may not look like traditional Korean food at first glance. However, the moment you taste the dish, the soul is unmistakably Korean.
My focus is on the deep harmony between the core essence of Korean flavors and the sophisticated architecture of French technique. It is a bridge between two worlds.
What is one of SOL’s signature dishes you would recommend to first-time diners?
Samgye-tang | Courtesy of SOL
I highly recommend our interpretation of Samgye-tang (Korean Ginseng Chicken Soup). The inspiration came to me at Gyeongdong Market in Seoul, where I saw many tourists buying ginseng and medicinal herbs. It made me realize that ingredients common to me can be exotic and special to others.
Our version features a yellow chicken roulade filled with a mousse of breast, thigh, and Neungi (Korean black tiger mushroom). It’s served with black garlic purée, Myeongi-namul (pickled garlic leaves), a ginseng butter sauce, and a concentrated chicken jus.
To honor the tradition of eating soup and rice together, we serve it with buckwheat chicken rice and a traditional broth on the side. I love seeing guests compare the traditional clear soup with the modern, rich butter sauce.
Can you share any new culinary techniques you’re looking to explore? Has there been a moment in your career that reshaped your relationship with cooking?
When I use traditional Korean elements, I am very strict about not deviating from the basics. For instance, if I am pairing a lobster bouillabaisse with Geotjori (fresh kimchi), I follow the traditional kimchi recipe exactly. I believe in keeping the “essence” pure while using French “technology” to elevate the presentation and pairing.
A turning point for me was my time at Odette. I remember feeling envious of how Japanese ingredients were celebrated globally. It sparked an aspiration in me to show the world that Korea also possesses incredible ingredients and ancient skills.
SOL is the realization of that dream.
Hong Kong’s dining scene is incredibly fast-paced. How do you stay grounded while still creatively evolving?
Gyeran-jjim | Courtesy of SOL
In a city that moves this fast, I believe it is more important to find your own identity than to follow trends. Trends fade, but identity lasts. SOL is still young, but we have a very clear direction. We stay grounded by focusing on daily improvement rather than external noise.
What’s one life hack you’d like to share with aspiring chefs?
It may sound traditional, but attitude is everything. Today, you can find a recipe for anything online, but you cannot download a professional mindset. Many young chefs want to reach the top too quickly. Speed isn’t always a virtue. If you slow down and look closely, you can learn a thousand different things from the same kitchen just by changing your perspective.
Looking ahead, what’s next for you and SOL?
Instagram/ SOL Restaurant
My team and I will simply continue to cook with all our hearts. We will take it day by day. Our goal is to remain a place of discovery where we can introduce the true essence of Korean cuisine through new and exciting lenses. We are just getting started.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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Experimental culinary concept Test Kitchen is set to close a chapter in its Sai Ying Pun home with its “Finale Four Hands” pop-up series, beginning with a three-night collaboration from May 27 to 29, 2026.
For the opening salvo, the restaurant will host Bali-based chefs Ben Cross of MASONRY and Bar Vera, alongside Stephen Moore of Shelter Pererenan. Marking their sixth return to Test Kitchen, the “Finale Four Hands” dinner serves as both a homecoming and a farewell to the venue’s long-time loft space.
Photo from Instagram/Test Kitchen
The menu leans Mediterranean, balancing technical precision with vibrant, soul-warming flavors. Dishes include Smoked Hamachi with Red Pepper Marmalade Créme Fraiche and Almond, BBQ King Prawns with Smoked Almond Tarator, Smoked Grapes and Curry Leaves, a Lamb Duo featuring Lamb Rack & Lamb Shoulder Baked in Clay, and a Whipped White Chocolate Ganache Tart with Salted Caramel, Pistachio, and Milk Crunch.
Running from 7 PM till late, the dinner is priced at HK$1,180 per person, with a 10% service charge. Reservations are available via direct message on Instagram or by contacting +852 9032-7628 on WhatsApp.
For more information and updates, visit Test Kitchen’s website and follow them on Instagram.
Test Kitchen’s Finale Four Hands Pop-Up
Location: Shop 3, Kwan Yick Building Phase 3, 158A Connaught Rd. W., Sai Ying Pun
Dates: May 27 to 29, 2026
Price: HK$1,188 (10% service charge)
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A feel-good celebration of craft, community, and female empowerment is set to take over Central as Black Kite Brewery launches a collaboration brewed for a cause. Created in support of the Pink Boots Society, the newly unveiled Badass Brew (Hazy IPA, 6.0% ABV, 35 IBU) is the product of what is possibly Asia’s first female-only brewing team.
The special release sees Black Kite Brewery team up with beloved dive bar The Pontiac to bring together like-minded industry players to create a bold, juicy Hazy IPA that reflects both creativity and camaraderie. More than just a limited-edition brew, the project also highlights the mission of the Pink Boots Society to assist, inspire, and encourage women and non-binary individuals in the alcoholic beverage industry through education.
Photo from Instagram/Black Kite Brewery
To mark the launch, The Pontiac will host a party on May 24, 2026, from 4 PM. It will shine a spotlight on women and non-binary professionals in the industry, bringing together brewers, bartenders, and enthusiasts for an afternoon of connection and celebration.
Guests can expect a vibrant atmosphere filled with great beer, high spirits, and a lineup of fun activities throughout the evening. For more details, follow Black Kite Brewery, The Pontiac, and Pink Boots Society on Instagram.
Location: The Pontiac, G/F, 13 Old Bailey Street, Central
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In case you missed it, Hong Kong’s beloved Lin Heung Lau has officially closed its home at Wellington Street (where it had been based since 1980) and relocated to Tung Ning Building at Des Voeux Road in Sheung Wan. The move marks the end of an era for the century-old tea house, which was widely regarded as one of the last mainstays of traditional dim sum culture in the city.
Courtesy of Lin Heung LauCourtesy of Lin Heung Lau
Founded more than a century ago, Lin Heung Lau built its reputation on authentic Cantonese fare served via classic dim sum trolleys, preserving a disappearing style of yum cha dining. The institution briefly closed in August 2022 before reopening under new ownership in April 2024, only to confirm earlier this year that it would vacate its Central address due to redevelopment.
Courtesy of Lin Heung Lau
Before its departure, the space was given a final send-off with a one-night-only Dim Sum Rave on April 18, 2026, which transformed the century-old dining room into a late-night dance floor in collaboration with RaveDAO.
Following its relocation to Sheung Wan, Lin Heung Lau is already looking ahead with expansion plans. The restaurant has announced a fourth outlet at Hong Kong International Airport, taking over the former location of Maxim’s Jade Garden at 8/F, Departure Hall Mezzanine, Terminal 1, directly across McDonald’s. The new branch is expected to open early summer and is poised to cater to a growing influx of travelers, including visitors from the Greater Bay Area and international tourists.
Despite the change in address, Lin Heung Lau’s enduring appeal lies in its commitment to heritage dining, offering a rare glimpse into Hong Kong’s living culinary history as it enters its next chapter in Sheung Wan and beyond.
For more details, follow Lin Heung Lau on Instagram or check out their page on OpenRice.
Location: Lin Heung Lau, G/F, 1/F & 2/F, Tung Ning Building, Nos. 249-253 Des Voeux Road Central, Sheung Wan, Hong Kong
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Spanish restaurant La Paloma is bringing back their Miércoles Calientes(Hot Wednesday) series on May 20, 2026, with a one-night collaboration with Indian restaurant Gaylord.
Photo from Instagram/La Paloma
Led by Chef Alex Fargas of La Paloma and Chef Sanjeev Rana of Gaylord, the dinner brings together Spanish and Indian influences through a menu that pairs tapas-style cooking with bold tandoor flavors. Expect spice-forward plates, new collaborative dishes, and a more playful approach to fusion dining built on spice, heat, and aroma.
The star of the night will be Chef Alex’s and Chef Rana’s giant Malabar Seafood Curry Paella, a fusion of Spanish and Indian flavors made with coconut flavors and coconut milk, served alongside other dishes that highlight the best of Spanish and Indian cuisine.
This event marks the first in a new lineup of chef collaborations that La Paloma will roll out in the coming months. Reservations for Miércoles Calientes are now open on the website, priced at HK$488 per person.
For more information and updates, follow La Paloma on Instagram and Gaylord on Instagram.
La Paloma’s Miércoles Calientes with Gaylord
Location: 1/F, 189 Queen’s Road West, Sheung Wan, Hong Kong
Date: May 20, 2026
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This new initiative transforms the traditional cocktail pairing into a more curated and immersive gastronomic ritual, blending mixology with Chef Pam’s signature, flavor-driven storytelling. Their collaboration will roll out across 16 MGallery properties worldwide, including six locations across Asia.
Participating locations include The Silveri Hotel Hong Kong – MGallery Collection, Hotel Naru Seoul Ambassador – MGallery Collection, V Villas Maldives at Miriji – MGallery Collection, Avista Hideaway Patong Resort & Spa Phuket – MGallery Collection, and Hotel Sosei Sapporo – MGallery Collection.
Renowned as one of the most influential voices in contemporary gastronomy, as well as her approach to Thai-Chinese cuisine, Chef Pam developed a series of globally inspired bites designed to interact directly with each cocktail.
Chef Pichaya “Pam” Soontornyanakij | Courtesy of MGallery Collection
Here are Chef Pam’s globally inspired bar bites, to be served alongside MGallery Collection’s curated cocktail collection for World Cocktail Month 2026:
Caviar-Crowned Tartare, to be served with the Prohibition Martini
Tender Temptation, paired with The Botanist’s Waltz
Sun-Kissed Crab, with the Midnight Fizz Society
Truffle Shuffle Polenta, alongside the Cult of Verde
Squid’s Midnight Dip, with the Archive of Tomorrow
Truffle Shuffle Polenta, alongside the Cult of Verde (L) and Squid’s Midnight Dip, with the Archive of Tomorrow (R) | Courtesy of MGallery Collection
The Asia program also introduces region-specific interpretations using local ingredients and flavor profiles, which include the Shrimp Garden Toast and Air & Fire Corn (Thailand & Maldives), Fiery Mantou Bun and Soy-Dipped Purple Fries (Mainland China & Hong Kong), Tofu & Apple Eclipse and Sea Breeze Tartare (Japan & South Korea), and are paired with Sunset Botanica and Tropic Mirage.
Air & Fire Corn | Courtesy of MGallery CollectionShrimp Garden Toast | Courtesy of MGallery CollectionSea Breeze Tartare | Courtesy of MGallery CollectionTofu & Apple Eclipse | Courtesy of MGallery Collection
The collaboration reflects a broader shift towards a more experience-led hospitality, where cocktails, food, and storytelling merge into a single curated encounter. Chef Pam’s bites will be officially launched across all participating locations on May 13, 2026, available all year round, while the World Cocktail Month cocktails will be available for a limited three-month run.
For more information and updates, visit the MGallery Collection website and follow them on Facebook and Instagram.
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