Disruptive culinary studio détail. is returning to Hong Kong for their second edition in the city. This time under a new chapter: "Typhoon."
The experience is set on June 19 and 20, 2026, bringing their signature format of intimate, design-forward, long-table dinners to a strictly limited number of guests.
Tickets for "Typhoon" are priced at HK$1,450 per person, inclusive of a five-course menu and a curated five-glass pairing. Booking is handled exclusively through private message via their Instagram page.
With a footprint spanning Paris, Copenhagen, Brussels, and Hong Kong, détail. ensures you're in for more than just a delicious meal. In their Instagram post, détail. explains their approach, where each edition is curated as "a total environment, where gastronomy, design, sound, and human presence operate as one continuous composition."
détail.'s "Typhoon Edition" builds on the momentum of a debut that left the city's dining scene buzzing. The first Hong Kong edition unfolded at The Botanical, a visionary art gallery transformed by set designer Nathan Baudoin. Chef François Masson, fresh from a run of pop-ups in New York, helmed the kitchen with a five-course menu paired with natural wines from La Cabane.
For its new chapter, détail. is keeping their collaborators close to the chest. Interested guests can expect a gradual unveiling of the creative team as it has done in previous cities and editions.
For inquiries and more updates, follow détail. on Instagram and DM for reservations. Seats are extremely limited.
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Three of Hong Kong's most exciting names in F&B are converging for a single night of seriously delicious pizza. Golden Gip, Sonny's Pizza, and Censu are joining forces for a one-night-only pizza party on June 18, 2026, at Golden Gip's Wellington Street home in Central.
The collaborative menu is the star of the evening, featuring three specially crafted pies: Mapo Tofu Pizza, Ox Tongue Pizza, and Truffle Prosciutto Pizza.
Photo from Instagram/Golden Gip
Golden Gip, the elevated dai pai dong concept developed under the CENSU CREW umbrella, moved into its permanent home on Wellington St., following a successful four-month pop-up called PRELUDE in Sai Wan Ho. Head Chef Nigel Kim, who brings global kitchen experience from previous stints at Censu and beyond, leads the menu with a lineup of Asian flavors grounded with a Korean twist.
Behind Golden Gip is Censu, the contemporary Japanese restaurant conceived by Chef-Founder Shun Sato with influences drawn from across the globe. Censu's name is a bilingual play on "sensu," the Japanese word for "folding fan," while also nodding to the team's wider lifestyle "sense."
Rounding out the trio is Sonny's Pizza, which recently brought its Singaporean-born concept to Elgin Street. Unlike the original Singapore location, the Hong Kong outpost functions as a takeaway shop. Chef Son, the culinary mind behind Sonny's, honed his skills at renowned restaurants in New York and Japan.
Location: Golden Gip, 1/F, Hong Kong House, 17-19 Wellington St., Central
Date and Time: June 18, 6 PM till late
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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.
It's easy to mistake mentorship for teaching. They're two sides of the same coin: both imparting knowledge and wisdom, shaping the next generation in their own ways. But mentorship asks for something more personal: the investment to understand a mentee's ambitions, spot where they need guidance, and offer advice based on lessons learned the hard way.
Last March, MICHELIN unveiled a new award for chefs whose influence extends beyond the plate and guest experience: the Mentor Chef Award. In Hong Kong & Macau, that honor went to Chef Lau Ping Lui of Tin Lung Heen at Ritz-Carlton Hong Kong — a fitting recognition for a chef whose four-decade career has been defined not only by mastery, but by his willingness to share what he knows.
Courtesy of Ritz-Carlton Hong Kong
Chef Lau started from the very bottom of the kitchen's totem pole. And he has been very vocal about his humble beginnings, not shying away from his grueling start. At 14, he entered the kitchen at Lung Yu Chinese Restaurant in Jordan, where his earliest duties included cleaning bathrooms, making tea for chefs, and washing dishes. Far from glamorous, but formative for the young teenager who moved to Hong Kong from Guangzhou.
From there, he moved through some of Hong Kong's most storied Chinese kitchens. He became a cook at Jiang Nan Seafood Restaurant, and later joined Golden Hill Restaurant in Wan Chai, where he sharpened his knife skills and became more interested in pursuing a culinary career.
In 1981, when Maxim's Palace Chinese Restaurant opened in Causeway Bay, an 18-year-old Chef Lau joined the team as the seventh wok. Outside his shifts, he worked at nearby dai pai dongs, pushing himself through a punishing schedule. Recalling his routine then, Chef Lau shared with South China Morning Post that he slept only for "three hours each day, and my hair turned yellow."
Five years later, Chef Lau moved to Johannesburg, South Africa, where he cooked in a Chinese restaurant and taught himself English. He would go on to work in Beijing before eventually returning to Hong Kong. In 2011, he joined The Ritz-Carlton Hong Kong to lead Tin Lung Heen, where he would earn the stars and maintain those two MICHELIN stars with remarkable consistency for well over a decade.
Courtesy of Ritz-Carlton Hong Kong
Tenacious does not quite cover it. Chef Lau's story is one forged by fire, discipline, and wok hei. But what makes this latest MICHELIN honor especially meaningful is that his legacy is not confined to dishes leaving the pass. Over the years, he has helped hone young, up-and-coming chefs within Tin Lung Heen's 24-strong brigade.
"For me, the most important thing has always been sincerity. As long as you teach with dedication and work with heart, you will naturally see change and results," Chef Lau said.
In this Yes, Chef! Exclusive, The Beat Asia sits down with Chef Lau Ping Lui to talk about his mentorship philosophy, winning the MICHELIN Mentor Chef Award, and the key to mastering Cantonese cuisine.
Courtesy of Ritz-Carlton Hong Kong
Congratulations on winning the inaugural MICHELIN Mentor Chef Award! What was your initial reaction or thought when it was announced?
I was actually quite surprised at the time. This award is not just about me personally. More importantly, it represents a recognition of the heritage and legacy of Cantonese cuisine.
I have always believed that helping others grow is, in fact, an achievement in itself. Seeing young chefs improve is my greatest satisfaction.
When leading such a large team, what do you believe is the most important quality to instill in every chef?
What I value most is discipline and attitude, such as being punctual, honest, and reliable. Especially during morning preparation, if someone is late, it affects the entire workflow. Also, a mistake should never be repeated.
Common mistakes young chefs make include lateness, poor memory, and dishonesty. I verify their mistakes and help them understand the problem so that they avoid repeating them.
Tin Lung Heen has maintained its two MICHELIN stars for 14 consecutive years. How has the restaurant evolved while staying true to its identity? And which is harder: earning the first star or maintaining them since?
We continuously improve plating and overall presentation, and all of this is the result of the team's collective effort.
Maintaining two MICHELIN stars for fourteen consecutive years is far more challenging, as it requires long-term consistency and perseverance.
I devote almost all my time to work and rarely take holidays. I often say, "I'll travel after I retire." From morning to night, I stay fully committed to ensure consistency in direction.
Courtesy of Ritz-Carlton Hong Kong
With 40 years of experience, what is the key to keeping that passion for cooking alive?
I initially entered the industry for a living rather than passion. But over time, seeing the respect given to senior chefs motivated me. Today, my greatest satisfaction comes from seeing the smiles of satisfied guests.
At home, I am much more relaxed. But I cook, mainly Cantonese cuisine. I also make time to exercise, such as swimming. I believe good health is essential to doing good work.
How do you think the definition of "hard work" in the kitchen has changed from your generation to this generation?
There is not much difference. To succeed, you must be willing to sacrifice rest and entertainment, and have clear goals. Starting from the bottom and [learning the] fundamentals are absolutely essential for chefs. There are no shortcuts.
How has your culinary training style changed over the years?
I have always stayed true to my 初心 (original intention), while setting clear goals for myself and my team.
Courtesy of Ritz-Carlton Hong Kong
For young Cantonese chefs, what is non-negotiable for them to master the cuisine?
The most important things are to love your work, think critically, and be willing to sacrifice time to practice.
What is your advice to younger chefs who are trying to find their specialty or develop their own culinary identity?
Gain experience. Don't be calculative. Give more. And set long-term goals for yourself.
What does authenticity mean in Cantonese cuisine today?
I believe there is no absolute "authenticity," only "tradition." The key is flavor balance, achieving harmony.
When crafting a menu, I usually start with the ingredients, then incorporate memories, inspiration, and seasonal elements.
Courtesy of Ritz-Carlton Hong Kong
After everything you have achieved, what are you looking forward to?
Every day, I aim to improve myself. Master every day.
What do you hope the next generations of chefs will carry forward?
Diligence and having clear goals.
Courtesy of Ritz-Carlton Hong Kong
For more information, visit Tin Lung Heen's website. Follow Ritz-Carlton Hong Kong on Instagram for updates. Reserve a table at Tin Lung Heen online via their website.
This interview has been edited for length and clarity.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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Award-winning pastry chef Grégoire Michaud's beloved bakery Bakehouse is set to open its ninth Hong Kong outpost at Hong Kong International Airport (HKIA) in the fourth quarter of this year within the airside departures area.
Located just beyond immigration and next to the airport’s food court, the space will combine dining and retail, introducing the brand’s signature artisanal bakes to international travelers. The new venue will feature a 50-seat all-day dine-in restaurant serving meals from breakfast through dinner, alongside a dedicated retail area offering curated pantry staples and Bakehouse merchandise.
A separate bakery counter with free seating will cater to passengers looking for quick bites, specialty coffee, and freshly baked pastries before their flights. Staying true to its ethos, all items will be baked on-site throughout the day, maintaining the freshness and quality that Bakehouse has built its reputation on.
Since opening its first shop in Wan Chai in 2018, Bakehouse has become a staple in Hong Kong’s bakery scene, recognized for its craftsmanship and commitment to premium ingredients. The airport launch marks a key milestone for the brand, expanding its reach to a global audience while showcasing a taste of Hong Kong to travelers passing through the city- who won't need to step out of the airport to get their Bakehouse fix anymore!
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Hong Kong’s coffee scene is about to grow even more as Little Cove Espresso opens a new espresso bar at Central Yards Footbridge. Marking the brand’s fifth project in the city, the newly launched bar kiosk in Man Yiu Street also signals its expanding footprint in Central, building on its popular cafes and earlier espresso bar concept.
Located on the first floor of the temporary footbridge at the New Central Harbourfront, the compact coffee spot is part of the larger Central Yards development, created in collaboration with Henderson Land and Save the Children charity. Open daily from 7 AM to 5 PM, the espresso bar caters to morning commuters, office crowds, and waterfront visitors looking for a quick, quality caffeine fix in the heart of the city.
The new opening follows Little Cove Espresso’s growing portfolio, which includes cafes in Sai Kung, Kennedy Town, and Pacific Place, as well as its first espresso bar at One Island East that debuted in 2024. This latest addition continues the brand’s shift towards smaller, accessible concepts designed for fast-paced urban settings without compromising on quality.
Location: Little Cove Espresso, Kiosk on 1/F, Temporary Footbridge, Man Yiu Street, New Central Harbour Front, Central
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Eastern Mediterranean flavors are coming to Rosewood Hong Kong this summer through a limited-time culinary residency featuring Mila, the contemporary Levantine dining concept from Rosewood Doha.
Running from July 15 to Aug. 9, 2026, the pop-up marks Mila's first-ever East Asian residency and will take over the Botanical Kitchen. Open for dinner service five nights a week (closed on Mondays and Tuesdays), the collaboration invites guests to experience a menu inspired by memory, seasonality, and place.
Led by Chef de Cuisine Marc Mahfouz of Rosewood Doha, the residency will showcase Mila's signature approach to Levantine cuisine, blending classic recipes with a contemporary perspective. The menu places a spotlight on raw mezze and sun-drenched flavors from the Levant, reimagined through refined techniques.
Mila's East Asian debut will be available exclusively at Rosewood Hong Kong from July 15 to Aug. 9, 2026. Dinner service pricing varies, and reservations are recommened for those looking to experience the limited-run residency before it ends.
For reservations and more details, visit Rosewood Hong Kong's website. Stay updated by following them on Instagram.
Mila (Rosewood Doha) Pop-Up at Rosewood Hong Kong
Location: Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong
Dates: July 15 to Aug. 9, 2026
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Four Seasons Hong Kong is celebrating summer with a collection of seasonal dining experiences, including a refined ice cream sundae program that transforms familiar flavors into elevated summer treats.
Running from June to September 2026 as part of the hotel's "101 Days of Summer" campaign, the Sundae Summer Experience at The Lounge showcases a trio of handcrafted sundaes created by Executive Pastry Chef Ringo Chan. Designed to capture the spirit of the season while drawing inspiration from local tastes, the collection includes Hong Kong Chill, Choco-Nuts and Honeycomb Toffee, and Tropical Island.
Website/ Four Seasons Hong Kong | Instagram/ Four Seasons Hong Kong
The standout creation is Hong Kong Chill, a playful take on some of the city's most beloved comfort foods. The sundae incorporates pineapple buns, topped with its signature crust. It is paired with malt soy milk, sha yung, and an elegant tuille.
Four Seasons Hong Kong's 101 Days of Summer celebration also comes with a seasonal afternoon tea menu and refreshing cocktails by the harbor.
Available at The Lounge, the limited-time afternoon tea highlights bright summer ingredients through a selection of sweet and savory creations. Guests can enjoy a yuzu-infused strawberry crémeux, premium Uji matcha layered with 68% Nyangbo chocolate and almond sponge, and Hokkaido cream topped with Japanese white peach.
The set is complete with savory bites such as shrimp, dill, and salmon caviar sandwiches with tart plum, alongside tender duck glazed with yakitori sauce.
Photo from Website/ Four Seasons Hong Kong
For those looking to spend summer afternoons by the pool, their Pool Terrace offers sweeping views of Victoria Harbor and a menu of fruit-infused sangrias. They add a hint of cognac to the classic drink, which comes in three styles: a white sangria with apple, a rosé variation paired with grapefruit, and a red sangria infused with orange.
Each experience in Four Season Hong Kong's 101 Days of Summer celebration captures a different aspect of the season: sundae with the kids, afternoon tea with the girls, and poolside sangrias with your significant other. Don't miss out!
For more information, visit Four Seasons Hong Kong's website and follow them on Instagram.
Location: Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong
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Popular Hong Kong bakery brand The Forest Bakery has expanded with a new concept kiosk, The Forest Bakery+, inside K11 Art Mall. Launched last month, the pop-up will be running until April 21, 2027, to offer a playful and modern spin on one of the city’s most iconic pastries: the pineapple bun.
Headlining the lineup is Hong Kong’s first Crispy Pineapple Bun Puffs (HK$18 each), a hybrid pastry that fuses the crumbly, golden crust of a bolo bao with the airy structure of a cream puff. Available in vanilla, strawberry, pistachio, and black sesame, each choux is filled generously with custard for a tasty contrast of a crunchy shell and a smooth, rich filling designed to be enjoyed fresh out of the oven.
Photo from Instagram/ The Forest Bakery+
The concept extends across both sweet and savory creations, as it also offers a Pineapple Caramel Pudding Bun (HK$24) with a crème brûléed topping and silky vanilla custard center, and a Char Siu Molten Egg Pineapple Bun (HK$22) that pairs barbecued pork with a soft-yolk egg inside the signature crispy bun. Classic favorites are also on the menu, alongside cookies and bottled Hong Kong-style milk tea and coffee.
Photo from Website/ The Forest Bakery
Beyond baked goods, The Forest Bakery+ is leaning into lifestyle appeal with a new merchandise line featuring a soft, squishy pineapple bun mascot smiling and holding a small piece of butter. Foodies can unlock this limited-time add-on by paying an additional HK$98 for the large pineapple bun plush toy or HK$60 for the small plush keychain.
With its inventive menu and collectible merchandise, The Forest Bakery+ brings a fresh take on Hong Kong’s beloved bolo bao that blends nostalgia with playful innovation in the heart of Tsim Sha Tsui.
Location: Sales Kiosk No. 17, B1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui
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Central is about to get a taste of Lisbon as Manteigaria, the cult-favorite Pastéis de Nata specialist, prepares to open its first Hong Kong flagship this early June. The Lisbon-born bakery is currently on soft opening ahead of its official grand opening on June 2, 2026, bringing its signature golden, custard-filled tarts to the city's foodies.
Founded in 2014, Manteigaria has built a loyal following for its artisanal approach to Portugal’s iconic pastry, with each tart made fresh throughout the day and served straight from the oven. In keeping with its philosophy of transparency, the Hong Kong shop will showcase the full baking process in view of customers, from dough shaping to the final bake, offering an immersive glimpse into the craft behind every bite.
Courtesy of ManteigariaInstagram/ Manteigaria
To mark its debut, the bakery will give away 300 freshly baked Pastéis de Nata on opening day (Tuesday, June 2, 2026). Each new batch will be announced with the ringing of a bell, a tradition carried over from Lisbon to give the city a reason to slow down, to stop, to notice, and to savor. This gesture reflects Manteigaria’s ethos of sharing simple pleasures while inviting everyone to a warm pastry amid the city’s fast pace.
The Central outpost follows the brand’s expansion to Macau and now Hong Kong, continuing its mission to deliver authentic Portuguese flavors with a focus on craftsmanship and quality.
Open daily from 8 AM to 8 PM, the bakery aims to become a new go-to for quick coffee breaks, takeaway treats, and indulgent snack stops in the heart of the city.
Location: Shop B G/F, Man Hing Commercial Building, 79-83 Queen’s Road Central, Central, Hong Kong
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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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