TOZZO, the all-day pastry café located in the heart of Tai Kwun, has unveiled an irresistible lineup of seasonal specials, including a special Chinese New Year edition of goodies, as well as new gelato flavors, pastries, and celebration cakes, all expertly crafted by Chef-Founder Fabio Bardi. These exclusive delights are available now through Feb. 9, 2025.

Lap up the warm and inviting atmosphere of the Italian-Japanese joint, starting with their CNY special Pineapple Black Tea Maritozzo (HK$50), a zesty twist on the classic maritozzo, featuring homemade pineapple compote, black tea Chantilly, and lemon chocolate drizzle.

For a refreshing twist, try the Red Date, Longan, and Goji Berry Sorbet (HK$60 for Piccolo, HK$75 for Grande), a nod to traditional Chinese medicine with its healing and fruity flavors. Pair it with a warm cup of Jasmine & Mandarin Honey Green Tea (HK$58) for a perfectly balanced sweet-and-citrus combo.

TOZZO’s all-new gelato lineup, made with globally sourced ingredients, is a must-try. Sample their Madagascar Vanilla Pudding, which consists of creamy Japanese egg custard with vanilla, their Pistachio Deluxe, a delightfully creamy blend of Sicilian pistachios and salted nougat, or for something lighter, their refreshing Mandarin Sorbet, made of 100% Sicilian mandarins.

Each scoop starts at HK$60 for Piccolo or HK$75 for Grande. Pair these with TOZZO’s handcrafted pastries (HK$70 each), like the buttery, creamy Caramel Cappuccino Tart, or the decadent Tozzo, featuring pear and vanilla compote, almond cake, and hazelnut praline mousse dipped in decadent chocolate.

Fans of the millefeuille, delightfully flaky and light as a feather, will be pleased to find out TOZZO is releasing full-sized Signature Millefeuille Celebration Cakes, launching on Jan. 28. These large cakes will come in three tantalizing flavors, making them perfect for sharing and special occasions:

• Classic Vanilla Yuzu & Strawberries Millefeuille (from HK$488)
• Chocolate Pistachio Millefeuille (from HK$588)
• Lemon Olive Oil Millefeuille (from HK$488)

For gelato lovers, don’t miss their new Signature Gelato Celebration Cakes (HK$688 each), including the Classic Hazelnut Cream Gelato Cake and the fruity Banana and Strawberry Gelato Cake.

For more information, visit TOZZO on their website, or follow them on Instagram.

Location: 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central, Hong Kong (Access through Gallery Gate on Old Bailey Street)

If you’re looking for an experience that blends the finest culinary talents, local brands, and live entertainment, then BaseHall 01 and BaseHall 02 are your next foodie destinations. Just in time for the winter season and the new year, BaseHall 01 and BaseHall 02 unveiled new additions to their community.

Here are the new offerings from BaseHall 01 and BaseHall 02 that you should keep your eyes out for!

Twins Langpi Limited (BaseHall 02)

This Michelin-recommended and Michelin Bib Gourmand-recipient restaurant, operated by a husband-wife duo, presents dishes perfect for the winter such as the Drunken Duck Tongue (HK$98) with goji berry, cordyceps flower, drunken sauce, and mala oil; the Cold Tossed Preserved Egg (HK$42) with preserved egg, cilantro, sesame and house sauce; and a nourishing Seafood Hot & Sour Soup (HK$138) filled with abalone, crab, shrimp, chicken, and bamboo shoot.

Victuals by The Arcane Collective (BaseHall 02)

Known for its plant-forward and sustainable seafood dishes helmed by Chef Michael Smith, introduces a new range of meat items like the Wagyu Beef Slider (HK$68) on a brioche bun with melted American cheese and caramelized onions; a vegetarian Victuals Super Grain Slider (HK$58) on a brioche bun with sriracha mayonnaise and kohlrabi slaw; Japanese Chicken Congee (HK$78) with peanut and shiitake; Pork Collar Bean Curd Noodle (HK$138) served with peanut and onsen egg; Loaded Fries (HK$48) featuring Koffmann’s fries slathered with mayo, sesame, and spring onion; and Seared Trout Yuzu Ramen (HK$98) with edamame and onsen egg.

CCT by Shop B (BaseHall 02)

This popular “Cha Chaan Teng” spot offers a range of Hong Kong-style dishes, with the new addition of the classic local Char Siu Omelette Rice (HK$98), featuring a succulent Cantonese-style barbecued pork.

JJ’s Restaurant

A Hong Kong favorite for hot pot, now serves Lamb Chop (HK$268) and Fried Fish Dumpling (HK$48) on its menu.

Emmer Pizzeria

A spot specializing in unique pizza and panuozzo made from freshly milled Emmer grain, they now offer mouthwatering new options like the Truffle Mushroom Panuozzo (HK$88), Cubano Style Panuozzo (HK$78), and BST (Bacon Spinach Tomato) Panuozzo (HK$98).

Mashi no Mashi (BaseHall 02)

An expert in Japanese wagyu tsukemen with a cult following thanks to its use of prized single-origin Ozaki wagyu, they now offer a Wagyu Keema Curry Rice (HK$180). This elevated take on the beloved comfort food features Ozaki wagyu, paired with Wagyumafia’s special Wagyuso Red sauce made from a blend of soy sauce, habanero, and “Kanzuri,” a Japanese pepper from the Niigata prefecture.

benko by nüte (BaseHall 01)

This Japanese deli specializes in gourmet wholesome salads and bentos and now showcases a whole new revamp of its entire menu. They launched over 10 new signature bowls and fresh sauces, and added more toppings and crunches, all at much more affordable prices.

These new bento bowls include the hearty Clam Miso Halibut Ochazuke (HK$108), the Kombu Umami Scrambled Egg Rice (HK$72) that tastes like home and served with garlic sansho ponzu or house crispy chili oil, OG Yuzu Pepper Chicken Rice (HK$88), Mala Aubergine Tofu Veggie Rice (HK$78), Citrus Sesame Chickpea Quinoa Salad (HK$92), Apple Yuzu Spring Water Tuna Salad (HK$92), and the Strawberry Gochujang Tofu Soba Salad (HK$88).

benko by nüte aims to provide the most exciting healthy meals available, and customers can customize their bowls however they like with their newest lineup of special house crunches, pickles, and sauces.

BaseHall 01 and 02 continue to experiment with bold new culinary ideas and events, creating a space that celebrates Hong Kong and its homegrown talents, highlighting the food and people that make it one of the world’s greatest cities.

To find out what they have in store, visit BaseHall 01 + 02’s website and Instagram page!

Location: BaseHall 01+ 02, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central

Opening Hours: 11 AM to 10 PM (Mondays to Saturdays)

Get ready, foodies—Censu Crew, led by the visionary Chef-Founder Shun Sato, has officially opened Golden Gip on Wellington Street in Central, following the success of their pop-up in Sai Wan Ho, and it’s set to be your next dining obsession.

Head Chef Nigel Kim is at the helm, delivering bold Asian flavors with a Korean twist. Golden Gip has taken the dai pai dong experience to new heights, with incredible food, a buzzing atmosphere, and collaborative art pieces that turn the space into a feast for both your eyes and your palate.

Step inside, and you’ll be greeted by old-school style neon lights and a chic yet nostalgic vibe, designed by Studio C8 under Sasaki Chikara’s creative direction. The interior pays homage to Hong Kong’s iconic neon signs, blending modern aesthetics with the warmth of “Gip”—Korean for “home.”

Golden Gip's menu is designed for sharing, sparking conversation, and delighting your taste buds. Highlights include Hamachi (HKD 168), Japanese hamachi paired with roasted sesame seeds and homemade chili oil for a delicate yet bold flavor.

Not Your Normal Burrata, priced at HKD 128, consists of burrata with kombu dashi-cured tomatoes and Golden Gip's “Strange Flavor Sauce,” for an East-meets-West twist.

Try their Drool Chicken (HKD 138), exceptionally toothsome slow-cooked chicken infused with Shaoxing wine and Sichuan pepper, paired with goji berries and sliced okra, or their Kimchi Cheung Fun (HKD 168), Hong Kong-style cheung fun elevated with homemade XO sauce, kimchi, and a satisfying wok hey aroma.

Larger plates include the crowd-pleasing Fxxcking Peace Out Mapo Tofu (HKD 278) with fresh crab and tteokbokki, and the umami-packed Grilled Pork Neck (HKD 188) marinated in doenjang.

Golden Gip even reinvents comfort food with dishes like the Not Censu Cup Udon (HKD 118), where crispy noodles, seafood, and a doenjang broth come together in perfect harmony.

To make reservations, click here.

For more information, visit Golden Gip on their website, or follow them on Facebook and Instagram for more updates.

Location: 1/F 17-19 Hong Kong House Wellington Street, Central, Hong Kong

PAZTA, a beloved Italian restaurant in Hong Kong, has partnered with Aperol to bring Asia’s first Aperol Spritz Garden to life. Located in the heart of Tai Kwun, this al-fresco venue also offers diners a taste of Italian culture with its creative cocktails, delectable dishes, and convivial atmosphere.

“We’re proud to bring a slice of Italy to Hong Kong and introduce diners to the joy of aperitivo,” said PAZTA’s founder, Roberto di Giorgio.

The centerpiece of the experience is the Aperol Spritz Tree, featuring four glasses of the iconic cocktail. Guests can enhance their visit by pairing their cocktails with 12 “Prezzie”—bite-sized paninis inspired by the traditional Italian sandwich. With more than 14 fillings to choose from, these exclusive creations are available only in Hong Kong.

In addition to the classic Aperol Spritz, PAZTA is also offering creative spins on the timeless cocktail including, the White Spritz with elderflower, hibiscus-infused Red Spritz, Green Spritz with matcha and apple, and Purple Spritz with butterfly pea and ginger ale. For larger groups or if you just love Spritz (we don't judge!), 2.5L pitchers are available as well.

It gets even better! PAZTA is doing daily happy hour specials from 3PM-7PM, where guests can enjoy Aperol cocktails and small bites, starting from HK$58 per glass, offering Hong Kong people a chance to experience the traditional aperitivo hours.

Location: PAZTA, 10 Hollywood Road, Tai Kwun, G/F Barrack Block, Shop 03-G08 Central

Open from 11:30AM daily. For more details, visit PAZTA's Instagram.

During the winter, everyone is sure to reach out for comforting and warm food. Now, what if we add a little more to that with a bit of European flair to it?

ThinkWine, Hong Kong’s go-to wine bar founded by Montpellier native and acclaimed sommelier Romain Loriot, was born out of a desire to create a comfortable yet high-end wine bar that could compete with the world's best drinking and dining destinations.

To celebrate the winter season, ThinkWine introduced its European-inspired All-You-Can-Eat Raclette Menu last November 2024, which is available until Mar. 1, 2025. For HK$358 per person, patrons can indulge in a gorgeous feast featuring an inviting selection of Raclette and Morbier cheese, paired with cooked ham, chorizo, truffle saucisson, potatoes, and pickles.

This menu pays homage to the rich and comforting flavors of Alpine cuisine, offering the perfect experience to enjoy winter wine pairings with loved ones. Only eight tables per evening are available for the All-You-Can-Eat Raclette Menu, with last orders taken at 9 PM, so make sure to book early!

On this distinctive menu, Romain Loriot said, “Growing up in France, raclette was a staple of our holiday celebrations. It’s a dish that evokes warmth, comfort, and togetherness, and I’m excited to share this tradition with Hong Kong and pair it with our carefully curated selection of wines. Whether it’s a hearty red to complement the rich cheese or a crisp white to balance the flavors, we believe that our menu offers the perfect pairing for every palate.”

As the winter season continues, ThinkWine invites guests to join them for a warm and unforgettable culinary journey. For reservations and other inquiries, contact ThinkWine at +852 2886 3121 or email [email protected]. Follow ThinkWine on their Instagram too!

Location: ThinkWine, 2/F, LL Tower, 2-4 Shelley Street, Central

Opening Hours: 3 PM to 12 AM (Mondays to Saturdays)