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In anticipation of Chinese New Year, one Michelin-starred restaurant Duddell’s is rolling out an opulent lineup of festive puddings, hampers, and special dining menus to usher in the Year of the Snake.
With a perfect blend of tradition and luxury, Duddell’s promises a season of indulgence and prosperity for all who celebrate.
Duddell’s' signature Chinese New Year Pudding is back, available in three classic flavors: the Traditional New Year Pudding (HK$328), Turnip Pudding (HK$388), and Taro Pudding (HK$368).
Early bird discounts for puddings and hampers are available until Jan. 17, 2025, and pick-up from Jan. 18-27. For a more extravagant gift, the Prosperous Chinese New Year Hamper(HK$2,388) features a curated selection of delicacies, including abalone, walnut cookies, Duddell’s X.O. sauce, Ruinart Champagne and Fook Ming Tong's 2018 Fuding white tea discs (24 pcs).
Courtesy of Duddell's
From Jan. 20 to Feb. 12, indulge in festive dining experiences, including a Chinese New Year Set Menu (HK$1,588+10%), featuring dishes like Double-Boiled Chicken Soup with Fish Maw, Braised South African Abalone 4-Heads and Sweetened Red Bean Cream Dumplings.
For a traditional family feast, Duddell’s Poon Choi Menu is a must-try, available on Jan. 25-28, and Jan. 30-31. Available for 6 people at HK$3,888, it’s packed with hearty festive delicacies, from Braised Abalone to Soy Sauce Chicken.
Courtesy of Duddell's
Duddell’s' dim sum specials are as artistic as they are delicious. Highlights include the whimsical Shrimp Dumplings (HK$118 for 2 pcs), Porcini Mushroom Vegetarian Dumpling ((HK$78 for 3 pcs) and the Crispy Puff Pastry (HK$108 per pc). For lunch and dinner, don’t miss the Crispy Red Bean Paste Sesame Ball and Pan-Fried New Year Pudding.
To top it all off, celebrate the season with exclusive Chinese New Year cocktails available from Jan. 13 to Feb. 28, including the vibrant Golden Coil with Hennessey James and fresh pineapple juice, and the luxurious Opulence featuring Hennessy X.O.
For bookings and more information, visit Duddell’s on their website or on Instagram and Facebook.
Location: Level 3, 1 Duddell Street, Central
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Mid-Autumn Festival in Hong Kong has always been more than just moon-gazing and lantern strolls — it’s a season of reunion, nostalgia, and the quiet joy of sharing mooncakes with those we love. Whether gifted in magnificent boxes or sliced into quarters at family gatherings, mooncakes have long been an essential part of this cherished tradition.
But this year, the way we share mooncakes may feel a little different. With the absence of one of Hongkongers’ favorite snowy mooncakes, some of us are left wondering where to turn for that signature chill and chew that once captured the hearts of tens of thousands, if not millions. Yet perhaps this is the perfect moment to rediscover the creativity of our local artisans, boutique brands, and international bakeries, who have stepped up this year with bold, unexpected takes on the classic treat.
From Wagyu Wellington fillings to pandan chiffon hybrids, this year’s mooncake offerings are anything but ordinary. Whether you’re craving something savory, chocolatey, or tea-infused, there’s a mooncake out there waiting to surprise you.
If you’re ready to explore beyond lotus paste and salted egg yolks, here are nine unique mooncakes to try in Hong Kong this Mid-Autumn Festival — each one a little story of innovation, indulgence, and festive flair.
Wagyu Beef Wellington Mooncake by Steak King
Courtesy of Steak King
A bold reimagining of Mid-Autumn tradition, Steak King's Wagyu Beef Wellington Mooncake (HK$888 for 4 pcs)fuses East and West in a festival-first. Each mooncake is a golden parcel of hand-trimmed Wagyu tenderloin and rich mushroom duxelles, wrapped in flaky puff pastry and pressed into classic mooncake moulds. Delivered frozen and ready to bake, it’s a gourmet experience that turns gifting into a statement. With its luxurious ingredients and crisp finish, this mooncake is a must-try for those who crave indulgence with a twist.
Where to purchase: Available at Steak King’s online store from Sept. 15, 2025 via this link.
Dubai Chocolate Pistachio Mooncake with Raspberry by Conspiracy Chocolate
Courtesy of Conspiracy Chocolate
A mooncake that rewrites the rules of dessert, Conspiracy Chocolate’s interpretation of the Dubai Chocolate (from HK$485 for 4 pcs) is a masterclass in balance and boldness. Encased in 75% single-origin dark chocolate aged to perfection, its filling of stone-ground pistachio and buttery kadaif delivers explosive flavor with half the sugar. At its heart lies a sharp raspberry jam, the same recipe that’s served at their Michelin-starred partner restaurants, that lifts the richness with a clean finish to contrast and balance the pistachio. Crafted over three years of chocolate expertise, this mooncake from Conspiracy Chocolate is Dubai’s culture, reimagined.
Where to purchase: Enjoy 10% off at Conspiracy Chocolate’s online store before Sept. 10, 2025 via this link.
Tea Garden Mooncake Gift Box by Big Grains
Courtesy of Big Grains
A poetic tribute to tea and togetherness, Big Grains' Tea Garden Mooncake Gift Box (from HK$188 for 4 pcs) offers a refined duet of flavors steeped in elegance. The Matcha Mochi Custard mooncake blends premium Koyamaen matcha with creamy custard and chewy mochi for a layered, aromatic experience. Its counterpart, the Earl Grey Chocolate Custard mooncake, surprises with a molten chocolate core wrapped in fragrant tea-infused custard. Handmade with natural ingredients and no preservatives, this box is a thoughtful gift that speaks of sincerity and sophistication.
Where to purchase: Enjoy the early discount on two gift boxes at Big Grains’ online store before Sept. 21, 2025 via this link.
Pandan Mooncake Set with Chiffon Cake by Pandan Man
Courtesy of Pandan Man
Celebrate Mid-Autumn magic with Pandan Man's mooncake set (from HK$480 for 4 and a classic pandan chiffon cake) that’s pure enchantment. This limited-edition box features two pandan-infused delights: a white lotus seed paste mooncake with chewy pandan mochi, and a luscious egg custard mooncake with molten pandan lava. As a bonus, the set includes a soft, fragrant pandan chiffon cake, an iconic treat. Freshly handmade and best enjoyed warm, this set is a fragrant, nostalgic journey through Southeast Asian flavors, perfect for gifting or indulging.
Where to purchase: Enjoy the early bird discount at Pandan Man’s online store via this link.
Tea-Infused Mooncake Gift Sets by Fortnum & Mason
Courtesy of Fortnum & Mason
This Mid-Autumn Festival, Fortnum & Mason invites you to “Share the Moment” with mooncakes that blend British refinement with festive tradition. The six-piece Mooncake & Tea Pairing Gift Box (HK$ 598) features three exquisite tea-infused custard flavors, Royal Blend, Fortmason, and Rose Pouchong, paired with Fortnum’s finest loose-leaf teas for a luxurious teatime experience. But what truly sets this gift apart is its 3D pop-up lantern design hidden beneath the lid, a whimsical surprise that transforms the box into a glowing tribute to the season’s magic.
Where to purchase: Fortnum & Mason, Shop 022, G/F, K11 Atelier, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui
Basque Snowy Mooncake Collection by Soulgood Bakery
Courtesy of Soulgood Bakery
Soulgood Bakery redefines Mid-Autumn indulgence with Hong Kong’s first Basque Snowy Mooncake Collection (from HK$318 for 4 pcs), a fusion of molten Basque Burnt Cheesecake and chewy mochi snow skin. Handmade without preservatives, each mooncake is a bite-sized celebration of texture and flavor. From the creamy Original Basque and tangy Strawberry Yoghurt to the rich Salted Egg Yolk and decadent Dubai Pistachio, every piece is crafted with care and flair. For durian lovers, the Musang King and Black Thorn varieties offer pure, unadulterated fruit intensity. Light yet luscious, nostalgic yet bold, this collection is a soulful twist on tradition.
Where to purchase: Enjoy up to 20% off all Basque Snowy Mooncake Boxes on pre-orders at Soulgood Bakery’s online store before Sept. 6, 2025 via this link or at their physical locations at Shop B201-39, B2 Floor, K11 MUSEA, Tsim Sha Tsui; or Shop B105B, B1/F, URBANHOOD, Hysan Place, Causeway Bay
"Beauty of Contrasts" Mooncake Collection by Regent Hong Kong
Courtesy of Regent Hong Kong
Regent Hong Kong invites you to celebrate Mid-Autumn with mooncakes that embody the “Beauty of Contrasts,” a poetic blend of heritage and innovation. The Exquisite Mid-Autumn Tea Gift Set (from HK$458 for 4 pcs) features handcrafted custard mooncakes infused with Earl Grey and Da Hong Pao Oolong teas, paired with premium Chinese tea leaves selected by the Tea Master of Michelin-starred Lai Ching Heen. For family reunions, the Mini Assorted Mooncake Box offers eight delicately balanced flavors, from molten Egg Lava Custard to Mandarin Peel with Red Bean and Low Sugar Sesame Custard. Inspired by the moon’s reflection over Victoria Harbour, each gift box is a visual and culinary centerpiece, designed to spark connection and elevate festive gatherings.
Where to purchase: Visit Regent Hong Kong’s online store via this link.
agnès b. CAFE – Starlight Lantern Mooncake Gift Box
Courtesy of agnès b. CAFE
French elegance meets festive charm in agnès b. CAFE’s Starlight Lantern Mooncake Gift Box (from HK$360 for 4 pcs), a radiant celebration of taste and design. Featuring three refined custard flavors, including classic Egg Custard, indulgent Chocolate Custard, and tangy Yogurt Custard with Strawberry, each mooncake is delicately crafted and adorned with agnès b.’s signature motifs. Housed in a beautifully designed box that transforms into a glowing lantern with eco-friendly LED lights, this gift set is a heartfelt gesture of love and style. Perfect for sharing under the stars or gifting with flair.
Where to purchase: Visit agnès b. CAFE’s online store via this link.
Cheese & Caviar Mooncake by Caviar Cakery x ROUCOU
Courtesy of Caviar Cakery
Caviar Cakery dares to redefine indulgence with a mooncake that’s anything but traditional. Crafted in collaboration with Royal Caviar Club and ROUCOU Cheese Bar & Omakase, this limited-edition creation (from HK$398 for 4 pcs) fuses the crystalline texture of comté cheese with the opulence of caviar. A creamy blend of Hokkaido mascarpone, white cheddar, and parmesan sits atop a crumbly cheese cookie base, all encased in a delicate white chocolate shell. Embedded caviar crystals add a burst of umami, making each bite a symphony of salt, cream, and crunch. Best enjoyed at room temperature, this mooncake is a daring celebration of artistry, luxury, and culinary innovation.
Where to purchase: Enjoy an early bird price of HK$398 before Sept. 14, 2025 at Royal Caviar Club’s online store via this link or selected physical locations at G-07, G/F, wwwtc mall, Causeway Bay; or Shop No. 3005A, Podium Level Three, IFC Mall, Central
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Harbour City invites you to step into the world of premium wines and sake through an exclusive tasting experience across six dining venues.
In collaboration with Jebsen Wines and Spirits,the “Sip & Savour by the Harbour”at Harbour City will run from Sept. 17 to Oct. 23, 2025, offering a sensory journey of wine and sake set against the vibrant Victoria Harbour.
The experience features six exclusive and time-limited pairing menus crafted by renowned labels highlighting Japanese, Western, and Chinese culinary artistry. Guests can dine and wine at Azure 80, Gold Garden Shanghai Cuisine, Hiyama, MULAN, Paper Moon,and Prince Restaurant, all of which offer an immersive tasting journey.
Whether you choose a relaxing Sunset Pairing by the harbor or a curated Dinner Pairing experience, you will be able to savor delicacies that highlight the diverse flavors of each region, all the while soaking in stunning, panoramic views.
Tasting Experience Highlights
When Flavor Meets Finesse: Domaine Chanson x Azure 80
Courtesy of Harbour City
Led by Executive Chef Andy Lau and his culinary team, Azure 80 showcases the rich flavors of Shanghai and Sichuan cuisine with a stunning 270-degree view of Victoria Harbour.
The restaurant presents a gourmet feast with Domaine Chanson. Priced at HK$888 per person (originally HK$1,388), the menu features jasmine tea leaf–smoked silver pomfret, spicy sliced pork with avocado and cucumber, and cherry foie gras paired with Meursault 2023, followed by lily bulb chicken soup, A5 Wagyu beef with Bourgogne Pinot Noir 2022, scallop with Chablis 1er Cru Montmains 2023, uni and roasted duck shrimp toast with Beaune 1er Cru Clos du Roi 2022, Wuxi pork bun with Beaune 1er Cru Clos des Fèves Monopole, and a rose strawberry panna cotta finale.
This will all be guided by Vincent Wallays, Export Director of Domaine Chanson, as he shares more about the estate’s Burgundian artistry.
When Chilean Fine Wine Meets Shanghainese Cuisine: Escudo Rojo x Gold Garden
Courtesy of Harbour City
Priced at HK$298 (per person), Gold Garden Shanghai presents a special pairing featuring Escudo Rojo that begins with stir-fried prawn with hairy crab roe and sautéed shredded chicken with Jinhua ham alongside Escudo Reserva Chardonnay.
This is followed by old Shanghai–style smoked fish with taro cake paired with Escudo Reserva Cabernet Sauvignon, before braised pork belly with Yangzhou radish is elevated by the prestige Baronesa P. 2020 and 2021.
Rooted in Tradition: Senkin Sake x Hiyama
Courtesy of Harbour City
Hiyama presents a refined dinner paired with Senkin sake, one of Japan’s oldest sake breweries in Tochigi Prefecture, founded in 1806. For HK$1,288 per person, guests can indulge in a delightful pairing menu that blends tradition with modern innovation, starting with shoulder cut, sea urchin, caviar, and fig uplifted by the pristine clarity of Senkin Modern (Pasteurization).
This is followed by a seasonal sashimi trio paired with the vibrant Senkin Retro. Braised Wagyu tongue with lotus root harmonizes with the purity of Senkin Classic (Pasteurization), which also returns to accompany the sukiyaki finale composed of ribeye and shoulder cuts with seasonal vegetables.
Elegant Expressions: Champagne Bollinger x MULAN
Courtesy of Harbour City
MULAN teams up with Bollinger, a 100% family-owned house founded in 1829, which was the first house to be granted its first Royal Warrant by Queen Victoria in 1884. Priced at HK$348 per person, the set begins with 5-head abalone in savory sauce with rice krispies paired with Bollinger Special Cuvée, followed by Guanxi sea cucumber with Bollinger Rosé, truffle-scented scrambled eggs with fish maw and conpoy matched to Bollinger PN VZ19, and fried shark fin with cordyceps flower rice with Bollinger La Grande Année 2015.
For dessert, guests are served the mangosteen sorbet with Yunnan snow swallow, complemented by the refined elegance of Bollinger La Grande Année Rosé 2015.
Perfected Through Time: Jebsen Selected Wines Portfolio x Paper Moon
Courtesy of Harbour City
Paper Moon presents a wine-pairing dinner with the Jebsen Selected WinesPortfolio, uniting Old World heritage and New World innovation. For HK$1,188 per person, the culinary journey begins with marinated Sicilian pink prawns with Iberico ham and yuzu dressing paired with Pio Cesare Gavi DOCG, pan-seared Hokkaido scallops with mango coulis and pistachio oil with Robert Mondavi Estate Oakville Fumé Blanc, plin pasta in Wagyu ragout with Casanova di Neri Tenuta Nuova Brunello di Montalcino DOCG, and roasted lamb loin with gorgonzola fondue matched to a duo of reds: E. Guigal La Landonne, and Marqués de Murrieta Castillo Ygay.
For dessert, Allegrini Amarone della Valpolicella Classico DOCG will be served alongside a warm chocolate hazelnut tart with salted egg ice cream.
The Taste of Marlborough: Astrolabe & Shearwater x Prince Restaurant
Courtesy of Harbour City
Prince Restaurant pairs with Astrolabe & Shearwater, celebrating the launch of its new Marlborough Sauvignon Blanc vintage.
Priced at HK$380 per person, the menu offers prawns with pomelo sauce with Shearwater Sauvignon Blanc 2024, Iberico pork char siu with Shearwater Pinot Noir 2023, scallop with black truffle paired with Astrolabe Sauvignon Blanc 2024, diced beef with black pepper and honey sauce complemented by Astrolabe Pinot Noir 2020, and mango cream with osmanthus jelly.
This 90-minute tasting journey will be guided by Libby Waghorn, General Manager & Owner of Astrolabe.
Don’t miss this chance to explore the exhilarating world of wines and sakes through these curated pairing menus. Book your table today!
Discover more world-class dining experiences at Harbour City by following them on Facebook and Instagram.
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Saigon’s sweetest street tradition is getting a Hong Kong remix, and it’s arriving in a cup. The team behind beloved Vietnamese eatery An Choi has launched a new concept (literally) just a few steps away from their flagship shop — An Che, a takeaway dessert spot dedicated to the vibrant world of Southern Vietnamese sweets.
An Che (named after the Vietnamese phrase “ăn chè,” meaning “to eat dessert”) is a tribute to the nostalgic flavors of Saigon’s street food scene, reimagined for the city’s fast-paced lifestyle.
Courtesy of An Che
Located just 10 meters from An Choi on Mercer Street in Sheung Wan, An Che shares the same space where the team bakes their fresh bánh mì daily, a detail that underscores their commitment to authenticity and freshness.
The menu is a curated celebration of traditional Vietnamese treats, including chè (a category of sweet soups and puddings), tàu hủ nước đường (silken tofu pudding served with coconut, pandan, ginger syrup, and coconut cream), and bánh flan, a Vietnamese twist on caramel custard infused with coffee.
Co-founder "Kay" Mai Ho Kim Khanh, who grew up with these desserts, sees An Che as a way to share personal memories through food. “Desserts are an essential part of Vietnamese culture,” she says. “Every sweet dish has a story, and I hope to bring a taste of those memories to our community.”
Courtesy of An Che
Vietnamese dessert culture is deeply rooted in regional ingredients and seasonal traditions. Chè, for example, can range from mung bean and lotus seed varieties to versions with tapioca pearls, jellies, and tropical fruits.
In Saigon, these sweets are often served chilled in plastic cups from roadside stalls, a casual indulgence that An Che aims to replicate with a modern twist.
Courtesy of An Che
With Hong Kong’s growing appetite for Southeast Asian flavors and its love for grab-and-go dining, An Che is poised to become a neighborhood favorite. Whether you’re craving a refreshing coconut pudding on a humid afternoon or a nostalgic bite of flan with your coffee, this new spot offers a sweet escape into Vietnam’s culinary.
For updates and other information, check out An Choi’s website and follow them on Instagram and Facebook, as well as An Che on Instagram.
Location: G/F, 25 Mercer Street, Sheung Wan
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From Tai Hang to Kwun Tong, Nocino has quietly built a cult following as Hong Kong’s only restaurant dedicated to the rustic cuisine of Ticino, Switzerland’s southernmost region. Its newest outpost on Hollywood Road continues the brand’s homage to “Grotto-style” dining, where handmade pastas and Alpine hospitality meet urban charm in the heart of Central. Named after the walnut liqueur beloved across Ticino, Nocino brings a slice of Swiss countryside to the heart of the city.
Chef Story
Courtesy of Nocino
Chef Matthew Ziemski, the British-born, half-Swiss, half-Polish founder of Nocino, channels his Ticinese roots into every dish.
With experience at The Ritz and The Connaught in London, and a deep connection to his Swiss heritage (his uncle even makes Nocino liqueur), Ziemski’s culinary vision is both personal and precise. Beyond the kitchen, he also runs Helvetica — a catering and retail concept that showcases Swiss produce and collaborates with the Swiss Chamber of Commerce.
What’s the Vibe and Venue Like
Courtesy of Nocino
Tucked into Hollywood Road’s eclectic stretch, the 30-seater space is intimate and inviting. The interior is a curated blend of Swiss nostalgia and Hong Kong charm: textured walls, cascading ivy, vintage wine bottles, and whimsical artwork.
A large mirror framed in wood reflects pendant lights and cozy corners, amplifying the warmth of the room. Shelves are adorned with dried florals, potted plants, and Swiss curios, while an Alpine-style cowbell hangs proudly on the wall. It’s a space that invites you to linger, sip, and celebrate. Even the washroom carries the same thoughtful touch, lit by a scented candle that adds a quiet note of luxury.
How Much Does It Cost
Prices range from HK$32 for starters like Rosemary Focaccia (Italian flatbread with extra virgin olive oil and cheery word aged balsamic) to HK$298 for mains like Ossobuco Milanese.
Handmade pastas hover around HK$178-HK$188, and desserts are a sweet steal at HK$68. Cocktails and Swiss wines are HK$98 each, with digestifs like Swiss Absinthe and Pear Eau de Vie rounding out the meal.
What Is the Menu About
Nocino’s menu is a love letter to Ticino’s “Grotto-style” cuisine — rustic, hearty, and deeply rooted in Alpine tradition.
Handmade pastas, and Swiss cheeses are served with a side of warm hospitality. Seasonal ingredients and Swiss imports are woven into dishes that feel both comforting and elevated. The beverage list leans into Swiss wines and playful cocktails that riff on lakeside leisure and mountain mystique.
What We Ordered
The Beat Asia
The Burrata & Fig Mostarda arrived first and it was a study in contrast: creamy and cool burrata against the sticky sweetness of fig, lifted by mint and the salt of prosciutto. It was the kind of dish that made you pause mid-conversation.
Pesce in Carpione followed, visually elegant but the anchovy was sharply sour, all while the Belp Salad was a riot of textures and flavors — bitter leaves tangled with roasted red onion, pear, chestnut, and walnuts, all softened by the honey mustard dressing and the unmistakable funk of Belper Knolle cheese.
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Then came the Arancino Ticinese. Its golden shell cracking open to reveal risotto steeped in Merlot and porcini, which was grounding.
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Accompanying our meal were two sparkling refreshers, a welcome light fizz to complement our indulgent meal. The Lemon Honey Gazosa is zesty with a honeyed finish whilst the Hibiscus Rose Earl Grey Fizz is floral and fragrant with that classic flower-tea flavor combination, leaning sweet with a gentle sparkle.
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Finally, it was time for the long-awaited parade of Nocino's celebrated pastas, each one crowned with a generous snowfall of cheese.
The Smoked Duck Leg & Roasted Peach Tagliatelle surprised us — savory and sweet in perfect balance. The Octopus & Squid Ink Ragu Creste di Gallo was smoky and briny, its richness deepened by a velvety caciocavallo fondue.
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The Nduja Reginette brought heat and cream, the spicy pork mellowed by mascarpone and brightened with lemon zest and parmesan.
By the time the Brown Crab Cacio e Pepe Bucatini arrived, we were full — but not done. The sweet crab folded into the peppery sauce was too clever to ignore. I took a few bites more than I should have and didn’t regret a single one.
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Next, we were each served a shot of Nocino as a digestif, not with dessert but somewhere in between — a bold, sweet walnut liqueur that warmed the chest and sharpened the senses.
Photo by The Beat Asia
Then, we dug into our dessert. The Odette’s Tiramisu had creamy layers felt nostalgic. And the Tobler & Torrone Milk Chocolate Pave was quality Swiss chocolate reimagined with finesse.
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And who can't resist a third sweet indulgence? Offering a satisfying finish to our meal, the Mont Blanc Chestnut & Blackcurrant Cheesecake was Ticino on a plate — earthy, tart, and quietly poetic.
What We Liked
The Beat Asia
We tried four pastas, each with its own charm, but the Nduja Reginette stood out — rich, creamy, and just spicy enough for those who prefer a gentler kick.
The surprise birthday moment for one of the customers that night, where staff played the wall cowbell, added warmth and whimsy to the night. And the interior, true to its grotto-style roots, felt cozy and welcoming, with friendly staff and thoughtful touches throughout.
And with prices that feel fair for the quality, it’s the kind of place we’d happily return to — especially with friends.
What We Didn’t Like
The Pesce in Carpione leaned too sour, overpowering its delicate components. Non-alcoholic drinks, while refreshing, were a bit sweet. And for non-beef eaters, meat options felt limited — a small gap in an otherwise thoughtful menu, especially for those who value protein variety.
What You Should Order
Courtesy of Nocino
Start with the Malakoff — a deep-fried cheese bomb worth the indulgence. The Belp Salad is a nutty, textural delight. Follow with the Nduja Reginette for a gentle kick, and end with Odette’s Tiramisu paired with a shot of Nocino. And we suggest ordering two desserts because they’re priced fairly and satisfy the sweet tooth perfectly.
This food review is based on a complimentary media tasting provided by Nocino in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.
For reservations, visit their website or make a reservation via bistrochat. You may also send a WhatsApp message to+852 7072 7780. For more updates and information, follow them on Instagram and Facebook.
Location: G/F, Hilltop Plaza, 49 Hollywood, Soho, Central
Opening Hours: 11:30AM-3PM, 5PM-10PM (Mon-Sun)
Enjoyed this article? Check out our previous Delish Eats reviews here.
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Renowned homegrown specialty coffee brand Urban Coffee Roaster (UCR) is now in Terminal 1 of Hong Kong International Airport (HKIA), offering travelers a taste of world-class coffee, scrumptious pastries, and light meals before take-off.
To celebrate the occasion, UCR is rolling out a series of airport exclusives, including creations by Co-founderGary Au: the Coffee Eggnog (HKD$68), a nod to Hong Kong’s iconic egg tarts, and the Bon Blessing Irish Coffee (HKD$128), a smooth blend of whisky, coffee, and cream.
The Coffee Eggnog and the Bon Blessing Irish Coffee | Courtesy of Urban Coffee Roaster
Travelers can also sip on the Specialty Yuen Yeung (HKD$52 Hot/HKD$58 Iced, Bottle), Urban Coffee Roaster’s take on the classic Hong Kong cha chaan teng drink that blends specialty coffee with Hong Kong-style milk tea. For the health conscious and fitness enthusiasts, two new signature protein shakes join the menu—the Yuen Yueng (HKD$68), made with 3721 milk tea whey protein with a double shot espresso, and the Citrus Blossom Surge (HKD$68), a refreshing mix of whey protein isolate, citrus, jasmine, and pineapple.
Yuen Yeung Protein Shake | Courtesy of Urban Coffee RoasterCoffee Eggnog and Pineapple Bun with Coffee Butter | Courtesy of Urban Coffee Roaster
On the food side, the airport store’s highlight is the Pineapple Bun with Coffee Butter (HKD$38), an upgrade to the local classic, served alongside a wide selection of light meals and house-made desserts like the Mixed Vegetables Focaccia (HKD$58), the BBQ Pulled Pork Cheese Focaccia (HKD$68), and the Tiramisu (HKD$68) made with coffee liqueur.
Mixed Vegetables Focaccia | Courtesy of Urban Coffee RoasterTiramisu | Courtesy of Urban Coffee Roaster
The Urban Coffee Roaster airport store also offers its own house-roasted coffee beans and decaffeinated options, as well as non-coffee drinks to cater for every kind of traveler.
For more information and updates, follow Urban Coffee Roaster on Instagram.
Urban Coffee Roaster – Airport Branch Location: Shop 6W570A, 6/F, West Departures Hall, Terminal 1, Hong Kong International Airport (near Gate 40)
Opening Hours: 6 AM to 11 PM
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The Aubrey at Mandarin Oriental, Hong Kong has unveiled “The Art of Shibumi,” a visionary new cocktail menu created by its acclaimed Bar Manager Stefano Bussi, recently named Bartender of the Year for Hong Kong and Macau at the Diageo World Class 2024.
Inspired by shibumi, a Japanese philosophy representing effortless beauty and depth beneath simplicity, the new menu invites guests to explore elegance, complexity, and quiet experimentation.
“Shibumi captures everything I love about cocktails,” said Bussi. “It’s not about what’s loud or showy, it’s about what reveals itself slowly. Every detail, every flavour, is considered and deliberate, but nothing is overworked.”
The Omakase Bar | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong
Departing from the traditional way of categorising drinks by spirit or technique, “The Art of Shibumi” is divided into four stylistic categories — Elegant, Refined, Imperfect, and Balanced — each offering a distinct lens to experience a theme that values balance, restraint, and creative clarity, without hierarchy or progression.
The Art of Shibumi: Exploring the Categories
(From left) Hanakotoba, Yūga, Kanso Martini, Yohaku Negroni | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong
Elegant: focusing on clarity and precision, these drinks are light, clean, and quietly expressive, often featuring floral and crisp notes. Examples include: Hanakotoba, a delicate low ABV martini made with Daiyame Imo shochu, Nikka Coffey Gin, Sakura, and jasmine; Yūga, a graceful vodka sour with Hassaku Rocks, strawberry, and tarragon; Kanso Martini, using Roku Gin, umeshu, and pickled oolong grape; and Yohaku Negroni, a reinterpretation of the classic with bourbon, shochu, and cocoa-seasoned glassware.
(From left) Start Here, Chinmoku, Seijaku Spritz, Shizen Sour | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong
Refined: building on the clarity of Elegant, but more layered and experimental. Highlights include Start Here, a tequila-based cocktail with seasonal fruit shrub and dill; Chinmoku, a clarified milk punch with sake, green apple, and nori; Seijaku Spritz, a low ABV cocktail with Mancino Bianco Ambrato Vermouth, Blanc de Blancs, mango, and brown butter; and Shizen Sour, made with whisky, brandy, pistachio, caramel, and miso, garnished with Togarashi dust.
(From left) Wa-Bi-Sa Negroni, Kage No, Fukinsei, The Flawed Martini | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong
Imperfect: inspired by the Japanese concept of wabi-sabi, these cocktails embrace contrast, texture, and asymmetry. Highlights include the Wa-Bi-Sa Negroni, made with banana, wasabi, and cachaça; Kage No, a take on the espresso martini with dandelion, burdock root, and coffee husk; Fukinsei, an off-balance and vibrant cocktail with olive, citrus, and brown butter; The Flawed Martini, incorporating leftover Wagyu oil, peanut butter, and oyster leaf; and the Shibumi, mixing Los Siete MisteriorMezcal, yuzu, cinnamon, dry wine, oregano, and elderflower.
Balanced: zero-proof interpretations of one cocktail from the other sections.
(From left) Utsukushi, Mio Highball, and Nihonjin | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong
The menu also includes a trio of highballs that echo the philosophy of the three stylistic sections: Utsukushi, an earthy, mineral blend of cacao husk, dark rum, and Kokuto Shochu; Mio Highball, a floral, expressive profile made with Johnnie Walker Blue Label, guava, and Moscato; and Nihonjin, a bold, avant-garde approach that layers Japanese whisky, awamori, matcha, tomato, and sesame.
Beyond the cocktails, the printed menu reflects Japanese craftsmanship. Hand-stitched with traditional Japanese binding techniques, textured paper, hand-drawn icons, and delicate gold brushwork, it is designed as an extension of the shibumi philosophy. “Every element plays a part,” says Bussi. “The experience starts before the first sip.”
With “The Art of Shibumi,” The Aubrey positions itself at the forefront of Hong Kong’s drinking culture, where restraint, balance, and creative clarity find a place in modern mixology.
For more information and updates, visit The Aubrey’s website here, and follow their Instagram. Reservations are available here.
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A new intimate dining destination just opened in Soho, offering guests an elevated take on Korean cuisine.
Introducing O’rm, a 20 to 23-seat setup inspired by the volcanic peaks of Jeju Island in South Korea. The new restaurant offers a unique blend of modern Korean dishes, artisanal Korean beverages, and a vibrant atmosphere set to deliver an experience that is refined, trendy, and authentic.
Courtesy of O'rm
Created by the former Executive Chef at Korean suljib OBP, Chef Junwoo Choi and Beverage Director Ted Ko of KAVE Group, in collaboration with Marketing and Curatorial Director Stella Yim, who brings her artistic vision for this new venture, O’rm boasts an open kitchen set up with a select six to eight seats at the chef’s table, allowing diners a front row view of the artistry and culinary action behind every dish. Soho’s new favorite spot puts an emphasis on being a welcoming destination, even applying a walk-in-only policy and offering every guest a complimentary rice wine taster that accompanies any food order, which enhances the dining experience.
Chef's Table | Courtesy of O'rm
O’rm features a thoughtfully curated menu tailored for sharing, all designed to pair beautifully with their extensive selection of boutique artisan Korean wines and spirits.
If you’re looking for something light, the Yuk Hoe (HK$168)comes highly recommended, which is a creative twist on the traditional Korean dish featuring Wagyu beef and seaweed crisps accented with soy glaze and caviar. Other standout dishes include the citrusy Kamquat Salad (HK$98),complemented by crispy chips and lettuce, and the Mini Crab Kimbap(HK$88),which offers delicate bites of Alaskan crab with daikon and perilla leaves.
Kamquat Salad | Courtesy of O'rmBibim Buckwheat Noodles | Courtesy of O'rm
However, we do recommend coming in hungry in order to try their delectable range of offerings such as theJjajang Tteok-bokki(HK$128), the Bibim Buckwheat Noodles (HK$138) — O'rm’s take on the traditional Korean perilla oil noodles that combine caramelized kimchi with a savory soy dressing and perilla oil, and their char-grilled meat dishes such as LA Cut Short Rib (HK$278) and the Spicy Pork Jowl (HK$188) — both grilled to perfection and boasting smoky and tender flavors that are simply irresistible!
For vegans, they have the deep-fried Cauliflower (HK$118), glazed in a sticky and spicy gochujang sauce, which cleverly mimics the popular Korean fried chicken.
LA Cut Short Rib | Courtesy of O'rmCauliflower | Courtesy of O'rm
On the beverage side, O’rm holds an impressive selection of over 60 traditionally crafted Korean spirits, ranging from fresh yuzu rice wine to the innovative Won Soju by Jay Park. They also offer Korean sake and boutique natural wines like Koyberpunk Field Blend Cabernet Sauvignon, as well as Japanese whisky and Hong Kong’s finest craft beers.
With a thoughtful design and incredible offerings, Or’m is shaping up to be a neighborhood favorite, serving up big flavors with the buzz of Seoul and a touch of Hong Kong charm.
For reservations at their Chef’s table, you can book here, send a direct message on their Instagram page, or call +852 5500 3679.
Location: O'rm, G/F, 8 On Wo Ln, Sheung Wan
OperationHours: Monday to Saturday, 6 PM to 12 AM (last order at 11 PM)
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Just 10 days before Mid-Autumn festival arrives, Hong Kong diners will get a rare taste of Tokyo’s ramen mastery as Ramen Kamo to Negi, one of Japan’s most acclaimed ramen shops, arrives at Regent Hong Kong’s Harbourside for a limited-time pop-up from Sep. 27 to Oct. 8, 2025.
Known for its refined duck broth and minimalist philosophy, Ramen Kamo to Negi has earned its prestigious status in Tokyo for elevating ramen to an art form. At Harbourside, guests will witness the craft firsthand at a live cooking station, where chefs prepare steaming bowls of duck ramen using five essential ingredients: premium Japanese duck, seasonal green onions, triple-blended soy sauce, purified water, and custom-made noodles.
The broth, simmered for two days with Japanese duck and seasonal green onions, is clear yet deeply flavorful, highlighting the natural sweetness of duck without any gamey notes. A blend of soy sauces from Banshu Takarazuka (播州龍野), Chiba (千葉), and Aichi (愛知) adds depth and umami, while the noodles, specially made from whole wheat and premium flour, are springy and firm, designed to complement the broth’s elegance.
Courtesy of Regent Hong Kong
During the pop-up period, guests can enjoy Ramen Kamo to Negi’s signature ramen during Harbourside’s lunch buffet (starting from HK$558) and dinner buffet (starting from HK$698). To round out the experience, Harbourside Head Chef Oliver Zee has curated a selection of Japanese-inspired dishes, including Okonomiyaki, Shogayaki, and Braised Pork Knuckles with Brown Sugar, offering a broader taste of Japan’s culinary landscape.
This collaboration is part of Regent Hong Kong’s commitment to immersive dining experiences, blending global flavors with local hospitality. With its stunning views of Victoria Harbour and reputation for culinary excellence, Harbourside provides the perfect stage for this cross-cultural culinary event.
Reservations are highly recommended, as this exclusive pop-up is expected to draw ramen lovers and curious foodies.
Make your reservation now via this link. Don’t forget to follow Regent Hong Kong’s Instagram and Facebook, and Ramen Kamo to Negi’s Instagram for more information.
Harbourside, Regent Hong Kong
Location: G/F, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong
Lunch Buffet Opening Hours: 12 NN to 2:30 PM (Monday to Friday); 12 NN to 3 PM (Saturday, Sunday & Public Holiday)
Dinner Buffet Opening Hours: 6 PM to 10 PM (Monday to Friday & Sunday); 5:30 pm to 8 pm; 8:30 pm to 11 pm (Saturday and Public Holiday)
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When it comes to comfort food, few things hit the spot quite like a perfectly cooked burger. In Hong Kong, the burger scene has exploded in recent years, with everything from classic American-style cheeseburgers to gourmet creations stacked with premium beef, crispy chicken, and even plant-based patties.
Whether you’re after a quick grab-and-go bite or a sit-down feast with fries and shakes, the city has no shortage of spots that deliver. From neighborhood favorites to buzzy newcomers, here’s our guide to the best places in Hong Kong to satisfy your burger cravings.
Honbo
Instagram/ Honbo
Honbo has become a Hong Kong burger institution since opening its first shop in 2017, and its Central branch on Lyndhurst Terrace remains the go-to for purists seeking a no-frills, American-style cheeseburger done right.
The menu is refreshingly focused: signature stacks like the Honbo 1.5 (three beef patties, two layers of cheese, pickles, onion, and house sauce) and the epic Honbo 2.0 (four patties, three cheeses) headline alongside classics like the cheeseburger, double cheeseburger, and The Gold Standard, topped with bacon. Adventurous diners can dig into seasonal specials such as scallop, oyster, or soft-shell crab burgers, plus a plant-based Impossible option. Sides like chili fries, sweet potato fries, and wings round out the meal.
Open daily from 12NN to 10:30 PM, Honbo doesn’t take reservations, so please walk-in!
Location: Honbo, Shop 2, G, F, 8, 2-10 Lyndhurst Terrace, Central, Hong Kong
Burger Circus
Instagram/ Burger Circus
Step into Burger Circus on Hollywood Road in Central and you’ll feel instantly transported to a retro American diner, complete with classic booths, bar stools, and comfort food favorites.
Known for its smashed USDA Prime beef patties, the menu keeps it straightforward with crowd-pleasers like the Classic Burger (HK$88), American Cheeseburger (HK$88), Crispy Chicken Burger (HK$108), and VeggieBurger (HK$108). Add-ons like bacon, fried egg, or jalapeños let you customize, while the combo deal (fries and soda for an extra HK$78) makes it a full meal. A standout feature is the rotating Burger of the Month, where guest chefs introduce creations inspired by their travels and stories.
Open daily, Burger Circus welcomes walk-ins only; no reservations required.
Location: Burger Circus, 22 Hollywood Rd, Central, Hong Kong
Flat Iron Burger
Instagram/Flat Iron Burger
Located in Harbour City’s Gateway Arcade, Flat Iron Burger in Tsim Sha Tsui offers premium burgers at approachable prices, making it a top pick for burger lovers craving quality without the splurge. The menu features a carefully crafted patty blend of Black Angus or Wagyu rump, brisket, and chuck, ensuring every bite is juicy and flavorful.
Standouts include the Flat Iron Deluxe (HK$138), loaded with Angus beef, double American cheese, bacon, pickles, crispy onions, and Old Bay mayo, and the Flat Iron Jr. (HK$68 for single or HK$98 for double), a lighter but equally satisfying option. For something different, the Buffalo Chicken Burger (HK$98) brings spice and crunch with buttermilk chicken, house hot sauce, and bacon slaw. All burgers come with fries and salad, making them great value.
Open daily, Flat Iron Burger welcomes walk-ins only.
Location: Flat Iron Burger, Shop 2602, 2/F, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Hong Kong
N+ Burger
Instagram/N+ Burger
N+ Burger has carved a niche in Hong Kong’s burger scene as the city’s first burger shop with its own pasture, bringing true farm-to-table dining to burger lovers. Known for its premium Angus beef, free from hormone growth promotants and raised with care on a grain-fed, free-range diet, every patty promises bold flavor and natural juiciness.
Their N+ Classics start at HK$68 with the Original Cheeseburger, featuring a juicy Angus patty, American cheese, and Au Jus sauce, while favorites like the Bacon Cheeseburger (HK$78) and Caramelized Onion Burger (HK$69) highlight rich, bold flavors. For variety, their chicken series includes the crispy Winner Winner Chicken (HK$68) and the smoky Hottie Chicken (HK$78), while plant-based eaters can opt for the Mission Impossible Burger (HK$99) with avocado and coleslaw. Guests can even upgrade to a brisket patty for HK$15.
With a commitment to ethically sourced ingredients, N+ Burger delivers honest flavors at great value in a casual, welcoming space. Walk-ins are welcome!
Locations:
N+ BURGER (Wong Chuk Hang), Shop LG01, LG/F, THE SOUTHSIDE, 11 Heung Yip Rd, Wong Chuk Hang, Hong Kong
N+ BURGER (Happy Valley), Shop1, G/F, King Kwong Mansion, 8 King Kwong St, Happy Valley, Hong Kong
N+ BURGER (Kennedy Town), Shop2&3, Grand Fortune Mansion. 1 Davis Street, New Praya, Kennedy Town, Hong Kong
N+ BURGER (Kai Tak), M2-102, Kai Tak Mall, 2 Kai Tak Sports Ave, Park, Hong Kong
Beef & Liberty
Instagram/ Beef & Liberty
Beef & Liberty has earned a cult following in Hong Kong for its meticulous approach to the art of burger-making. With only two branches in the city, the restaurant prides itself on using 175g Australian grass-fed beef patties, free from hormones and antibiotics, with an option to upgrade to a 220g New Zealand Wagyu patty (+HK$58).
Menu highlights include the classic Hamburger (HK$109), the indulgent Bacon Cheese Burger (HK$149) with nitrate-free Austrian bacon, and the Double Smashed with Cheese (HK$128), featuring two patties layered with American cheese and Dijon mayo. For those looking for sustainable alternatives, they also offer the plant-based Impossible Burger, which is a nod to its eco-conscious mission.
Known for its flavorful recipes, buttery brioche buns, and cozy atmosphere, Beef & Liberty is a must for serious burger fans. Reservations aren’t necessary, so just walk in!
Locations:
Beef & Liberty STANLEY, Shop G04, G/F, Stanley Plaza, 23 Carmel Road, Stanley, HK
Beef & Liberty HKIA, Hong Kong International Airport, HKG Terminal 1, Unit 7E138, Departures, East Hall, Lantau, Hong Kong
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Premium spirits supplier Whiskies & More is celebrating its 9th anniversary with a takeover at Tiffany’s New York Bar at the Intercontinental Grand Standford Hong Kong on Sept. 13 to 14, 2025! Now in its fourth year, the highly anticipated tasting event will showcase over 100 expertly curated whiskies and premium spirits, offering guests a curated journey of timeless classics and exciting new discoveries.
The heart of this discovery is Whiskies & More’s signature “Whisky Journeys” event, a tasting experience designed for every level of whisky drinker. The event features three themed tasting sets — Starter, Explorer, and Adventurer — each journey featuring five specially selected whiskies grouped by distinct flavor profiles: Fruity & Fresh, Floral & Delicate, Sweet & Dreamy, Spicy & Fiery, and Smoky & Strong.
All these sets were designed to help guests explore new flavor dimensions and uncover hidden gems from distilleries around the world with ease.
Clynelish 26 Years | Courtesy of Whiskies & More
Vintage Miltonduff 1983 | Courtesy of Whiskies & MoreGrand Champagne Cognac 1992 | Courtesy of Whiskies & More
This year’s “Whisky Journeys” features a lineup that raises the bar even higher with a selection of rare treasures. These include the Clynelish 26 Years (a single-cask Highland single malt with bold tropical fruit and spice), the Vintage Miltonduff 1983 (a 34-year-old Speyside single malt with notes of nectarine, baked apple, and cinnamon), and the GrandChampagne Cognac 1992, the latest release in the “Precious Moments” series — limited to only 70 bottles.
Guests will also be able to enjoy a dram of Whiskies & More’s exclusive 9th Anniversary bottling, a limited-edition release crafted in celebration of this milestone.
Tickets are priced at HK$68 per person and are now available on Whiskies & More’s online store, Timeless & Tasty, and the Intercontinental Grand Stanford Hong Kong’s e-shop. The first 20 tickets sold each day of the event through the Timeless & Tasty website will come with a surprise goodie bag valued at over HK$228.
The Whiskies & More’s “Whisky Journeys” event will be held from 3 PM to 9 PM, with guests encouraged to bring their own glasses.
For more information and updates, follow Whiskies & More on Facebook and Instagram.
Location: Tiffany's New York Bar, G/F, InterContinental Grand Stanford Hong Kong, 70 Mody Rd, Tsim Sha Tsui
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