Fortnum & Mason Teams Up with Hope & Sesame for Cocktail Pop-Up

Hong Kong's dining scene continues to welcome a wave of exciting new venues that continue to redefine dining, nightlife, and entertainment experiences in the city. Whether you're a foodie, night-owl, or someone looking for a fresh experience, there's something for everyone! Here's our handpicked list of latest venues to add to your list!

This article is updated monthly—bookmark it to stay up to date with the latest openings and happenings in Hong Kong!

June

GOSSiP, Central's Latest Cocktail Club

A new venture by the duo behind Socio, Amir Javaid and Max Bajracharya, GOSSiP is a cocktail club serving cocktails inspired by Asian masks and their roots. 

Some of their signature cocktails include Hanuman, a fruity cocktail from Indonesia; Thotsokan, a mango sticky rice inspired gin-based cocktail from Thailand; and Himalayan Tiger, a rum-based with oolong amaro cocktail from Nepal. Along with their newest cocktail addition - Tuồng, a herbaceous, savory, and a little spicy cocktail inspired by the masks of Vietnamese opera. 

Open every Thursday to Saturday, enjoy live DJ music alongside your drinks starting from midnight till late! 

Location: GOSSiP, 3/F, FOCO Building, 48 Cochrane St, Central

Halff Bakery, A New Addition to Sai Ying Pun

Bagel lovers, you're in luck! Halff Bakery, a new addition to the bakery and coffee scene in Sai Ying Pun, specializes in bagels, offering a variety of classic and unique flavors. 

Other than individual bagels with your choice of plain or flavored cream cheese dips, the bakery also offers bagel sandwiches including the Roasted Pork Belly Ssamjang Bagel, Triple Cheese Budae Jigae Bagel, and Portobello Mushroom Carbonara Bagel. 

Psst! All students in uniform can enjoy a 12% discount on their bagels, sandwiches, cream cheese, and drinks! 

Location: Halff Bakery, 63B, Third Street, Sai Ying Pun

Mama Tiger Noodles, a Vibrant Thai Noodle Bar

Hong Kong just can't get enough of Thai food! Building on the popularity of Trattoria Felino in Wan Chai, the same team behind the Italian restaurant now introduces Mama Tiger Noodles - a lively Thai noodle bar inspired by the vibrant street food culture of Bangkok. 

Chef Marcello Scognamiglio discovered his love for Thai cuisine during his time at Mandarin Oriental Bangkok and is bringing this passion to life with the menu, along with Bangkok local Chef Thanit Changchai. 

They're serving up Thai-style noodles like Wagyu Boat Noodles, Khao Soi, Tom Yum Sukhotai, along with appetizers like Hat Yai Fried Chicken, Handmade Wonton, and Crispy Chicken Skin. 

Location: Mama Tiger Noodles, 12 Kau U Fong, Central

Primo Posto Ristoro Opens on Shin Hing Street

Newly opened on the iconic steps of Shin Hing Street, Central, Primo Posto offers authentic Milanese cuisine, along with a selection of wines and cocktails. 

Begin your meal with appetizers like Mondeghilli Meatballs, Vitello Tonnato, moving onto pasta and mains with crispy saffron risotto, pigeon ragù, and bone-in Milanese-style veal chop, and finish off with classic desserts like Tiramisu, Almond Panna Cotta, or the traditional Italian way - an Espresso shot. 

Don't forget - aperitivo at Primo Posto starts early from 5pm till late, while dinner service begins at 6pm! 

Location: Primo Posto Ristoro, 9 Shin Hing St, Sheung Wan

Your New Favorite Spots in Causeway Bay - Yorucho & Madara

Yorucho (夜蝶), founded by Chefs Kevin Lam and Arnold Tse, whose culinary experience span across kitchens like Liberty Exchange, Carbone, and Fukuro, is a modern izakaya offering a refined take on Japanese-Korean fusion cuisine. 

Yorucho's menu is an exploration of East meets West in both flavor and form. Expect sashimi reimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robata delights like their ox tongue, glazed with a kiwi-based sauce. 

Don't miss out on their signatures like Nori Tacos and 72-hour Snow Beef Noodle Soup when you visit! 

After your dinner, head over to their hidden bar, Madara, to end your night on a high. 

Location: Yorucho, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay

Madara (斑) is a refined craft cocktail bar offering an intimate and artistic drinking experience. Led by award-winning mixologist Rayven Leung, the cocktail bar draws inspiration from Tokyo's discreet Ginza bars, showcasing Japanese ingredients and artistic cultural references. 

The menu is divided into four different themes: Floral, Fruit, Tea, and Shakespeare. Highlights include the floral-forward Sakura Shochutini, fruit-infused Yamanashi Peach Bellini, and roasted tea-based Hōjicha Cosmo Porto. 

Location: Madara, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay

Chef Edward Voon Brings VOON to Kennedy Town

Chef Edward Voon has returned to Hong Kong's dining scene with VOON by Edward Voon, bringing his multicultural culinary journey to Kennedy Town. With a philosophy of "Three Homelands, One Heart," Chef Voon blends the flavors and techniques of Singapore, Hong Kong, and France. 

The seasonal menu offers inventive takes on comfort dishes such as reimagined laksa in two ways: Laksa Soup Noodles for lunch and Seafood Laksa Linguine for dinner; Beef Tenderloin Tartare with caviar and oyster cream; and Mud Crab Au Gratin with macaroni and Singaporean-style black pepper sauce. 

Beyond your dining experience, VOON Retail is the gourmet extension of the kitchen that offers artisanal savory cookies and seasonal items crafted in collaboration with local artisans. They will be available online and at various pop-ups around the city. 

Location: VOON by Edward Voon, Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town

May

Two New Venues Join BaseHall 02 - Fete Up and Meshiya

BaseHall 02 welcomes two new local favorites this month: Fete Up and Meshiya. Fete Up offers healthy, flavor-packed dishes like Chicken Press, Omega Squat, and the customizable Fete Box, for those who are seeking nutritious meals without sacrificing taste.

Meanwhile, Meshiya, a modern Japanese eatery, offers rice bowls and set meals including the 298 Beef Bowl, sukiyaki, and crispy pork cutlets. The perfect option for a quick lunch break!

Location: BaseHall 02, LG/F, Jardine House, 1 Connaught Pl, Central

PINTXOS by bárbar, The Fourth Spanish Venue by Epicurean Group

PINTXOS by bárbar, the fourth Spanish dining venue by Epicurean Group, has opened on Wan Chai’s Ship Street as Hong Kong’s first pintxos bar with a vibrant menu of traditional and inventive Spanish Finger Food, using traditional Basque techniques to recreate authentic pintxos experience.

Highlights include 40g U.S. Beef Tenderloin with Foie Gras and Périgord, Pork Belly Pintxo, and Beef Cheek “Milanese” with Cumberland Sauce from the hot menu, while the cold menu include Gildas and Octopus Skewer. 

Location: PINTXOS by bárbar, G/F, 22 Ship St, Wan Chai

Gróa Opens in Repulse Bay

Gróa is the latest addition in Repulse Bay, offering a cozy, relaxing space and nourishing dishes with stunning ocean views, inspired by nature and sustainability. Their menu blends home-style comfort with bold flavors, using fermentation to craft dishes like Rayu Chicken Flatbread, Crab Tagliatelle, and Paprika Baby Squid.

By day, gróa offers brunch plates, while evenings feature sharing-style dishes and a curated list of organic and small-batch wines. Visit this beautiful venue the next time you’re in Repulse Bay!

Location: gróa, Shop G203A, 1/F, 109 Repulse Bay Rd, Repulse Bay

ROUCOU, Hong Kong's First Cheese Omakase

ROUCOU, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’s first eight-seat cheese omakase dining experience. Inspired by the rice fields of Yamanashi Prefecture, founder Jeremy Evrard presents a Japanese-French creative, seasonal menu that celebrates raw milk in different forms.

Signature dishes include Goat Milk Cheese sea bream sashimi, Crab Tiramisu, and Organic Camembert. A must-try for the cheese lovers out there!

Location: ROUCOU, SoHo, 28 Aberdeen St, Central 

Jean Pierre, the Latest Parisian-Style Bistro by Black Sheep Restaurants

Founded by Syed Asim Hussain and Marc Hofmann, Jean Pierre is the city's latest Parisian-style bistro created as a tribute to French dining and joie de vivre. The restaurant brings classic dishes like steak tartare, soupe à l’oignon, and boeuf bourguignon that are perfect for the communal spirit of dining.

The restaurant's lively bar, led by Maître des Cocktails Suraj Gurung, offers playful French-inspired drinks like the Cornichon Martini and Chambord Margarita, alongside a curated French wine list. The perfect venue to catch up with your friends, spend your next Friday night at Jean Pierre!

Location: Jean Pierre, 9 Bridges St, Central

Grand Reopening of China Tang by Lai Sun Dining

China Tang by Lai Sun Dining has finally held its grand reopening on May 7! Under the guidance of Executive Chef Menex, the newly reopened venue will provide a refreshed, elegant dining experience that elevates classic Canton, Beijing, and Sichuan flavors.

Marking this special occasion, China Tang is offering an exclusive reopening deal: From May 7-13, during lunch service, diners will receive a special house-made Palmier; and at dinner, guests will be treated to a Snowflake Crisp with Imperial Superior Red Bird’s Nest.

Location: China Tang, Shops 411-413 4/F Landmark Atrium, 15 Queen's Road Central, Central 

Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie

Well-loved, talented Pastry Chef Mandy Siu, formerly a pastry chef at Michelin-starred L’Envol at The St. Regis Hong Kong, has opened her debut store Finesse Patisserie in Wan Chai on May 6.

The bakery features her signature cakes, alongside French-inspired small baked pastries that are created with meticulous craftsmanship and inventive flavor profiles. Don’t miss out on her beautiful creations in Wan Chai!

Location: Finesse Patisserie, 9 St Francis St, Wan Chai 

April

Picanhas’ Brings Latin American Culinary Theatre

A new fiery steakhouse, Picanhas' Wood-fired Steak & Wine, has opened on Elgin Street in Soho! Inspired by theatrical Latin American concepts, expect affordable prime cuts, bold flavors, and a front-row seat to kitchen action. 

The star of the show would be the Brazilian Picanha- a succulent rump cap steak that is grilled over a Spanish Josper. The steaks are smoked, seared, and sliced tableside, finishing with a drizzle of house chimichurri. Other sharing dishes such as the 1kg T-Bone, 1.2kg Tomahawk, Duck Fat Chips, and Empanadas are available as well. 

Location: Picanhas', G/F, 27-29 Elgin Street

TABLE by Sandy Keung Reopens at H Queen's

Celebrating its 11th year, TABLE by Sandy Keung has relocated to the heart of Central, elevating its vision of embracing seasonal ingredients-based dining. The restaurant focuses on blending Chinese and Western techniques using seasonal, sustainable ingredients grounded in traditional Chinese medicine and the 24 Solar Terms. Chef-owner Sandy Keung continues to pioneer seafood depuration with a unique ozone atoll system, ensuring the highest purity in her oceanic ingredients. 

Signature dishes include the Mud Crab Meat & Roe Garlic Rice*, 'HK Typhoon Shelter' Angel Hair, and Line-caught Silver Tilefish with Hokkaido Uni- with each dish honoring local heritage with a refined, modern twist. 

*Pre-order 3 working days in advance is required. 

Location: TABLE By Sandy Keung, 23/F, H Queen's, 80 Queen's Road Central

Shanghai Plus Opens With an Elegant Blend of Cantonese and Shanghai Flavors

Shanghai Plus, an elegant fusion of Shanghai tradition and Cantonese creativity, makes it debut in Wan Chai introducing a menu of 77 dishes that reimagine regional Chinese cuisine through a Hong Kong lens. 

Think Shanghai Fried Pork Ribs, Stewed Cantonese Meatball, and Braised Fish Maw Soup with Yellow Eel, Black Fungus served with Chrysanthemum. Don't miss their Crispy Pigeon as well, cooked to tender, juicy perfection with their special treatment coating. 

The interior also echoes the East-meets-West philosophy with Shanghai's "Haipai" aesthetics, designed by Steve Leung Design Group. 

Location: Shanghai Plus, Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai

Servo Brings Aussie Cool to Hong Kong

The newest all-day dining concept from The Arcane Collective, Servo brings a slice of Australia's food culture to Hong Kong. Inspired by down-under "servo" pit stops, this all-day eatery is designed to deliver hearty, no-fuss meals with wholesome flavors and good vibes. 

The menu highlights classic dishes such as The Smashed Avocado on Sourdough with Chilli Jam, Homemade Sausage Roll with Kasundi, and Homemade chicken, leek, and mushroom "Chook" Pie for Two. 

Once the evening rolls in, Servo transforms into a relaxed social hub with snacks and drinks menu, including a Charcuterie and Cheese Board, a well-curated selection of Australian wines, and other non-alcoholic beverages like Smoothies & Shakes classics. 

Location: Servo, 7-19 On Lan Street, Central

The Latest Addition to the Izakaya Scene, ALWAYS JOY

ALWAYS JOY is the latest Izakaya venture from Yardbird Co-founders Matt Abergel and Lindsay Jang, occupying the space adjacent to Yardbird in Sheung Wan. This Izakaya concept offers a fresh, fun, family-style dining experience, using fresh and high-quality ingredients. 

Some of their must-try dishes are the Clams with Corn and Jin Hua Ham, Pepper Lobster Yakisoba, and Braised Grouper with Gobo and Chayote. End your meal with their already viral Strawberry Sundae with Soba Granola and Red Shiso. 

Location: ALWAYS JOY, Shop 1, G/F Nam Wo Hong Building, 148 Wing Lok Street, Sheung Wan

Tanukikoji Lands in Causeway Bay with Premium Solo Shabu Shabu and Sukiyaki Sets

If you love Japanese-style hotpot, you're in luck as Tanukikoji introduces an elevated solo dining experience, specializing in high-quality Hokkaido-style shabu shabu and sukiyaki. Each individual hotpot set features top-tier A5 Tokachi black Wagyu or Hokkaido rice pork, complemented by five signature daily-made broths and Hokkaido Nanohana rice. 

The real standout is the one-of-a-kind Hokkaido Sea Urchin soup, limited to only 80 bowls a day. This luxurious pot of soup is made with Ichiban Dashi- Japan's prized first-brew broth- with sea urchins sourced from Rishiri, Rausu, and Okushiri Islands. 

Location: Tanukikoji, Shop 4, G/F, Haven Court, 128-138 Leighton Road, Causeway Bay

March

Hoi King Heen, A Cantonese Delight

InterContinental Grand Stanford Hong Kong celebrated the grand opening of Hoi King Heen earlier this year on their below ground floor. Inspired by traditional Siheyuan architecture, its tranquil, courtyard-inspired design makes it ideal for family gatherings and business meetings, designed by Top 50 Hong Kong Designer, Nicole Choi. Complete with false skylights, the bright and open space transports diners to ancient China. 

Under Executive Chinese Chef Yu Chiu Kwan, the restaurant offers Cantonese culinary heritage while adding modern twists using fresh, high-quality, responsibly-sourced ingredients. Indulge in refined classics that embrace traditional family recipes paired with a curated wine selection from China. 

Location: Hoi King Heen, B2 Floor, InterContinental Grand Stanford Hong Kong, 70 Mody Road, East Tsim Sha Tsui, Kowloon, Hong Kong

Bánh Mì Nếm Opens Second Location

Bánh Mì Nếm, founded by Hong Kong-based Vietnamese KOL - Kiki Phung, focuses on serving authentic Bánh Mì (Vietnamese baguette sandwiches). The brand was first launched in Wan Chai last year and now has expanded to Central with its second location due to popular demand! 

It has also made its way into MICHELIN's Hong Kong Street Food Restaurants Guide. 

The Central branch offers their various classic Bánh Mì flavors, including an exclusive Mini Bánh Mì Set that comes with a mini stewed pork belly bánh mì with a choice of drink, which is available daily from 3-5:30PM. 

Vegetarians are welcome as well as they also have non-meat options. Expect a queue when you go! 

Location: Bánh Mì Nếm, 3 Chiu Lung Street, Central

Spice Bazaar in Tsim Sha Tsui

Spice Bazaar is a new modern Indian tandoor barbecue restaurant, founded by hospitality veteran Imran Khaleel and Executive Chef Balram Yadav, who has over 30 years of experience, including serving as a royal chef for Dubai's royal family. 

Their menu features smokey tandoor-grilled meats, rich curries, and handcrafted fresh naan, such as Hyderabadi Lamb Shank Biryani, Old Delhi-style Butter Chicken, and Kashmiri Naan, just to name a few. 

Weekday lunch sets, including one main, slow-cooked creamy daal, naan bread or basmati rice, dessert of the day, and one iced lemon tea, are also available if you're looking to visit on your lunch break, available from 12-3PM. 

Location: Spice Bazaar, 4/F, 10 Prat Avenue, Tsim Sha Tsui 

Your New Go-To Café, Buffee

BUFFEE is a bakery café newly opened in Wan Chai, specializing in freshly baked goods and specialty coffee drinks. The name BUFFEE is a combination of Breakfast + Butter + Coffee. 

Supported by local fan-favorite LY Bakery, the café produces various baked pastries, all crafted daily by the team from LY Bakery. Signatures include Buffee Croffin— a croissant-muffin hybrid, Pistachio Lava Danish, and Quiche in three flavors. Their beverage menu also features a variety of drinks such as coffee, matcha, and lemonade. 

Location: Buffee, G06-07, Emperor Group, 288 Hennessy Road, Wan Chai

Yaowarat, Bringing Bangkok's Chinatown to Hong Kong

Joining as the latest addition of Thai cuisine on Hollywood Road, is Yaorawat, set to bring back the bold flavors of Bangkok's Chinatown to Hong Kong. The venue is decked out in nostalgic retro Thai posters and serving rock and roll vibes. Featured signature dishes include the Beef Premium Skewers, Whole Shrimp Cake, and Massaman Pork Cheek Curry. Of course, the classic Pad Thai, Green Curry, and Mango Sticky Rice are also available! 

For the Hollywood Road neighborhood and lunch crowd, Yaowarat also offers an affordable lunch menu that includes a Thai soup of the day with a choice of Thai mains. Paired with these delectable dishes are Thai-inspired cocktails such as the Thai Collins and Kaffir Me, which are perfect for cooling down in the warmer weather. 

Location: Yaowarat, Shop C, G/F CentreStage, 108 Hollywood Road, Central

February

LALA, a New French Dining Destination

Founded by MICHELIN-starred Chef Franckelie Laloum and hospitality expert Michael Larkin, LALA brings a fresh, fun approach to French fine dining to the residents of Hong Kong focusing on the simplicity and quality ingredients. The name LALA came from a combination of the first two letters of their last names, symbolizing their shared vision of creating a playful and casual French dining experience. 

Their menu features modernized French classics, offering dishes such as Parsley Garlic Frog Legs, Duck, Poultry, Pâté en Croûte (pâté that is baked in pastry), and Sweetbread, Langoustine, Vol Au Vent. 

Perfect for a quick lunch break for people working around Central area, make a reservation to enjoy their new menu!

Location: LALA, G/F, 29 Lyndhurst Terrace, Central

Peak Pizza by Black Sheep Restaurants Has Landed at The Peak

Following their pop-up at Stazione Novella, Peak Pizza has finally opened their doors at Victoria Peak, offering their signature New York City-style pizzas. 

What's good: They offer their pizzas by the slice so diners can try out different flavors like the classic Pepperoni, Hawaiian, or their Chef's Special. Full-sized pizzas are also available as well. 

What's even better: Their pizza slices are HKD38 a slice and HKD18 for unlimited refills of fountain soda. 

Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter! 

Location: Peak Pizza, Falcone, Messina, Butter, G/F, Peak Galleria, 118 Peak Road, The Peak

Experience the Art of Modern Chinese Cuisine at PATH with Tony Mok

PATH, an intinate 8-seater situated in Tsim Sha Tsui, is Chef Tony Mok's bold take on Chinese cuisine, fusing his Cantonese roots with Western fine dining techniques. Chef Tony Mok honed his skills at Hong Kong's two MICHELIN-starred Amber, and moved on to different MICHELIN-starred venues like Mono (1*), Écriture (2*), and Zén (3*) in Singapore. 

Their seasonal course menu features innovative dishes like Malaysian-Chinese inspired Croustade with strawberry hot sauce infused with gochujang, Mixed Scallop Tartare with XO sauce, and salt-cured and air-dried Saba fish with cherry dressing, reminiscent of every Hong Kong person's childhood drink, Ribena. 

With only eight seats available, a reservation is required via their website! 

Location: PATH, 1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui

Japanese Bakery Moropain's First Overseas Branch Opens in Hong Kong

A renowned Japanese bakery from Fukuoka, Moropain, has opened its first overseas branch in Hong Kong. The bakery offers a variety of freshly baked items including their signature Melon Bread and Hong Kong-exclusive Tiramisu Melon Bun and Matcha Melon Bun. 

Due to a high demand of the Tiramisu Melon Bun, the bun will be offered three different times a day (10AM / 12PM / 2PM) and as Moropain only bakes 20 pieces per flavor a day. Expect a queue! 

The bakery closes on Monday and they're open from 9AM-5PM or until everything is sold out, so always double-check before heading to the bakery. 

Location: Moropain, 29 Granville Road, Tsim Sha Tsui

Babette, a Contemporary French Restaurant Opens in Central

Babette, a new French concept founded by Remi Brunet and Clement Jacquel - the duo behind Croque, offers a fresh and lighter take on French cuisine. 

The menu highlights creative interpretations of French classics such as Poulet Jaune - whole poached yellow chicken served with Koshikari rice, Poireaux Vinaigrette - confit leek with Gribiche sauce, and Gnocchis Parisiennes - gnocchi pasta with mornay bechamel.  

Babette is open daily with lunch, brunch, and à la carte offerings! Visit their Instagram to learn more. 

Location: Babette, Shop G-3, G/F, Nan Fung Place, 173 Des Voeux Road, Central

Omaroo Grill, a New Australian Steakhouse by Wooloomooloo Group

Located on the 26th floor of H Queen's in Central, Omaroo Grill is Wooloomooloo Group's newest venture. The name Omaroo means "a beautiful view" in the Aboriginal language of Australia, reflecting the venue's stunning Victoria Harbor dining backdrop. 

Omaroo Grill's menu highlights premium wet-aged Australian steaks such as the 2kg Wagyu Tomahawk and Beef Wellington, sustainably-sourced seafood dishes, and vegetarian options as well. 

Open daily for lunch from 11:45AM-3PM and dinner from 5:30PM-11PM. Dine with the breathtaking views of Victoria Harbor, no matter during the day or night. 

Location: Omaroo Grill, 26/F, H Queen’s, 80 Queen’s Road Central, Central

CIAK Reopens Its Doors at Hong Kong Ocean Park Mariott Hotel

Celebrated Italian pizzeria by Lai Sun Dining, CIAK, has reopened its doors at Hong Kong Ocean Park Mariott Hotel. Situated within the Prohibition Grill House & Cocktail Bar, diners can now order their iconic freshly made pizzas and pastas again since their tenure in Landmark in Central! They are still offering fan favorites like their signature Prosciutto and Formaggi pizza and the 5 Formaggi pizza. 

For those who suffer from a "lunchtime dilemma," don't worry! CIAK offers a 2 Gusti "50/50" pizza where diners can pick two different flavors baked in one pizza. 

Open daily from 12PM-2:30PM and 6PM-10PM. Go get your pizza cravings satisfied at CIAK! 

Location: CIAK, G/F (Portion C) at Club Wing, Hong Kong Ocean Park Marriott Hotel, Ocean Park, 180 Wong Chuk Hang Road, Wong Chuk Hang (At Prohibition Grill house & Cocktail bar)

January

Torikizoku – Bringing Authentic Japanese Yakitori to Hong Kong

Famous Japanese yakitori chain Torikizoku has opened its first Hong Kong branch at Tuen Mun Town Plaza. Known for its affordable and high-quality skewers, Torikizoku has arrived to bring a taste of Osaka to local diners.

Some of its must-try yakitori are their Kizokuyaki Chicken, Shio Chicken Wings, and Hong Kong-exclusive dishes like Matcha Warabi Mochi and Ice Cream. Complement your meal with drinks such as Mega Beer, Kodawari Sakaba Lemon Sour, and refreshing fruit teas.

Torikizoku is a must-try for our fellow New Territories residents or Yakitori enthusiasts!

Location: Torikizoku, Shop 1108-1111, 1/F, Tuen Mun Town Plaza Phase 1, 1 Tuen Shun Street, Tuen Mun

Marmo Bistro, a New French Dining Concept by Rosewood Hong Kong

Introducing Marmo Bistro, Rosewood Hong Kong’s first venture into French cuisine. Enjoy timeless French dishes crafted by Chef Giovanni Galeota in a cozy setting, capturing the charm of a Parisian neighborhood.

The menu at Marmo features French classics including Foie Gras Torchon, Sole Meunière, and the Bouillabaisse, alongside desserts like the iconic Tarte Tropezienne. Complete your French dining experience with their curated wine list and aperitivo-style cocktails.

Location: Marmo Bistro, Ground Floor, Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong

Epicurean Group Reveals a New Spanish Concept – Aire

Joining Pica Pica and BÀRBAR under Epicurean Group, Aire promises a fresh take on Spanish cuisine focusing on authentic Basque grill cooking. Their menu features high-quality seafood and meats sourced from Spain, the Atlantic Ocean, and Mediterranean Sea to create delicious individual tapas and plato dishes for sharing.

Make the most out of your experience with Aire’s outdoor seating and enjoy the refreshing winter weather on their terrace.

Location: Aire, Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay

An Addition to Korean Cuisine in Hong Kong – Myth Jokbal

Myth Jokbal, a popular Korean establishment specializing in braised pig trotters (also known as Jokbal in Korean), has landed in Hong Kong. Celebrated for its tender, flavorful pork trotters, it has become a must-eat for both locals and visitors in Seoul. Now, you don’t have to fly to Seoul to try this!

Their menu features original, garlic, and spicy flavored pig trotters, including other side dishes like rice balls, knife-cut noodles, and hangover soup.

Hot tip: Go early as there will be a long queue!

Location: Myth Jokbal, Shop C, Soundwill Plaza II Midtown, 1-29 Tang Lung Street, Causeway Bay

Little Napoli is Back in Wan Chai

Known for its authentic Neapolitan-style pizzas, Little Napoli has relocated from Happy Valley to a larger venue in Wan Chai. The new location features an open kitchen, wood-fire oven from Naples, and can seat up to 22 people.

Diners can choose from their different categories of Pizza and sides - Pizza Classica, Pizza Speciale, Pizza Portafoglio, Pizza Fritta, and bowl platters guaranteed to satisfy your pizza cravings!

Location: Little Napoli, G/F., No. 6 -16 Tai Wong Street East, Wan Chai

Restaurant Story

GOLDEN GIP is the fourth and latest establishment under CENSU CREW’s umbrella; the funky culinary group known for CENSU HK, CENSU TOKYO, and ENISHI.

Founded by Japanese Chef Shun Sato, GOLDEN GIP reimagines Asian fare, adding a Korean twist to Asian favorites. After a successful four-month pop-up in Sai Wan Ho, the restaurant has found a permanent home on Wellington Street, Central, and is fast gaining a reputation as one of SOHO’s most lively places to grab a plate of Asian comfort food. 

Chef Shun joins forces with Head Chef Nigel Kim (former head chef at Censu HK) to deliver a thrilling ride of knockout dishes.

Chef Story

Hailing from Sendai in northern Japan, Chef Shun grew up absorbing the food culture and rhythms of his father’s two izakayas — but early on, he craved something beyond tradition. His culinary rebellion took shape through French fine-dining training, forging a style that marries precision with creativity, and elevating traditional izakaya food. 

After honing his craft at Sydney’s two-Michelin-starred omakase restaurant Yoshii and leading the kitchen at Franco-Japanese Blancharu, Chef Shun brought 18 years of cross-cultural expertise to Hong Kong with CENSU in 2011. He unveiled CENSU TOKYO in the summer of 2023, and just a few months later, Chef Shun's restless creativity found its next expression with GOLDEN GIP — a bold new venture that showcases Chef Shun’s love and appreciation of the city. 

What's the Vibe and Venue Like

GOLDEN GIP is a bold and buzzy eatery in the heart of Central serving up an elevated dai pai dong experience.

“Gip” means “home” in Korean, and this vibe is emulated in all aspects of the restaurant — from the lively, warm interior to the wide range of delicious comfort food.  

You’ll be instantly drawn in by the restaurant’s eye-catching exterior, where a vibrant Broadway-style neon sign beckons you inside. Stepping through the doors, you’re greeted by a spacious, red-hued haven bathed in the glow of neon lights — a perfect blend of laid-back charm and nostalgic old Hong Kong ambience. Whether you prefer a seat at the sleek counter-height tables or a cozy spot at a regular table, there’s a welcoming space for every mood.

CENSU’s venues are not just dining venues – they fuse together culture, art and food and community. The space features vibrant art everywhere you look, showcasing works by CENSU CREW’s artist friends. 

Designed by Studio C8, the interior embraces the Japanese Wabi-sabi philosophy– of finding beauty in imperfections – a nod to Chef Shun's Japanese roots.   

A neat addition is the playful and approachable nature of the food. The choices of kooky and colorful cartoon plates (you can choose from Hello Kitty, Doraemon, Dragon Ball, etc.) add a touch of fun to the dining experience, especially when it comes to sharing dishes.

How Much Does It Cost

The restaurant delivers excellent value for money, with most dishes ranging from around HK$100 to HK$300. While two of the main courses exceed HK$300, the generous portions and high-quality ingredients justify the pricing. Paired with the lively atmosphere, the overall dining experience is well worth it.

What is the Menu About

Chef Shun and Chef Kim have expertly crafted a menu that dances between bold Asian flavors and a contemporary Korean twist. GOLDEN GIP’s creations showcase an exciting fusion of culinary traditions, from vibrant seafood dishes to indulgent comfort foods, infused with Korean spices and ingredients. 

What Did We Try

The journey started with a few fresh raw fish plates, including the Salmon (HK$158), a dreamy combination of creamy cheese and crisp apple slices, which cut through the delicate salmon. The dish was enhanced by a rich five-spice soy sauce, giving it a warm, savory depth.  

Next up, the Hamachi (HK$168) delivered a refined flavor profile, with roasted sesame seeds, homemade chili oil, and Japanese Hamachi coming together in a beautiful balance. It was beautifully presented, and we reached for our cameras before our chopsticks.

The Gip Wings (HK$158) arrived next, studded with dried chilies, spicy salt, and Szechuan peppercorn. Although the fiery presentation had us a little worried at first, the spice level turned out to be just right — enough to excite your palate but not overpower it.

Then there was the Korean Fried Chicken (Half Portion HK$128 | Full Portion HK$198), which was crispy on the outside, juicy on the inside, with a homemade curry sauce that packed a surprise punch.

We also tried the Single Pork Knuckle (HK$298), and it did not disappoint. This succulent dish was served with pickled radish, ssamjang, and garlic ginger soy. The crispy skin and juicy meat textures paired wonderfully with the soft mantou that was served with a savory dipping sauce.

A highlight was the Wagyu Steak (HK$368), which came medium rare, and it was tender and flavorful. This dish was elevated by a delightful scoop of mash, and a refreshing assortment of apple-leek and kimchi, dressed in a soy glaze.

To wrap up our savory indulgence, we tried their Bingsu (HK$88) — a unique take on the Korean classic, featuring grape makgeolli, condensed milk, and rum raisin ice cream. Alternatively, a must-try for sweet tooths is the T.T Cake (HK$88), a homemade spongey delight coated in a Thai Milk Tea syrup. It was perfectly moist with a refined milk tea flavor, and the crispy corn flakes sprinkled on top gave it a fun medley of textures.

What We Liked

For those who love hearty, shareable meals, the Fxxcking Peace Out Mapo Tofu (HK$318) is the star of the show. A fresh take on the classic Cantonese-style mapo tofu, GOLDEN GIP’s version blends an entire fresh crab with egg custard, pork, tteokbokki and tofu. The result is a generous, comforting bowl where the crab's sweetness balances beautifully with the spicy, salty sauce.

The tteokbokki adds a chewy texture that complements the rich broth, making this dish a satisfying experience. It's the perfect ratio of crab, spice, and umami, without any one flavor overwhelming the others.

Another standout is the Single Pork Knuckle — a triumph of texture and flavor. This was a generous portion of meat, with the perfect ratio of crackling-crisp skin and rich, gelatinous collagen beneath. The pork’s decadent umami melds with the lettuce’s freshness, while the pillowy mantou soaks up every savory note. It’s a dish that demands to be assembled and devoured in one perfect mouthful.

What We Didn’t Like

The interplay of rum ice cream and sweet grape makgeolli in the bingsu dish was an intriguing contrast for a dessert. The creamy, milky base offered a pleasant departure from the overly watery bingsu often found elsewhere. However, the boldness of the rum and grape flavors made it hard to discern which element was meant to shine.  

What You Should Order

While the Hamachi is a must-try for any seafood lover, the Kimchi Cheung Fun (HK$168) deserves a special mention. This dish puts a spin on the traditional Hong Kong-style cheung fun, jazzing it up with a bold blend of homemade XO sauce, kimchi, crispy rice rolls, and minced pork.

The wok hei, spiciness, and tanginess of the kimchi create a flavor explosion that’s super satisfying and memorable.

The magic lies in the balance: wok hei lends a smoky depth, the kimchi brings a bright, fermented kick, and the XO sauce adds a luxurious, briny richness. Each bite is a whirlwind of textures — soft, crisp, chewy — and flavors that dance between spicy, tangy, and deeply savory. It’s bold, unexpected, and utterly addictive — a dish that lingers in your memory long after the last bite.

Another superb main dish is the Fxxcking Peace Out Mapo Tofu, a crowd-pleaser for seafood lovers.

For dessert, we recommend the T.T Cake — not too rich or too sweet, just simple, hearty goodness.

Perfect for unwinding after work with large groups, we recommend ordering a lot of the starters and a few mains and trying their Asian-inspired cocktails and different fruity flavors of soju, pairing nicely with the bold flavors of their wok dishes. 

To book your reservation at GOLDEN GIP, visit their website or click here. For more information, visit GOLDEN GIP on their website, Instagram, and Facebook.

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

Opening Hours: 

Mondays to Saturdays:

• First Seating: 6 PM to 8 PM (Last call at 7:30 PM)
• Second Seating: 8:15 PM to 11 PM (Last call at 10 PM) 

 Sundays - Closed 

Known for its iconic skyline, rich cultures, and world-class cuisine, Hong Kong is a city that never stops moving — and neither does its airport. Hong Kong International Airport (HKIA) isn't just a travel hub, it's also a food destination in its own right. 

Whether you're after a quick bite, a refreshing drink, or Michelin-recommended eateries before your flight, HKIA is packed with venues that reflect the city's gastronomic diversity. Here's where to find the best eats in the HKIA terminal before you take off!  

Note that all these venues are in the restricted areas of the airport; only those who have passed through security & immigration for departure and transfers are able to access these dining spots.

Food Court Area

Once you pass through security and immigration from the departure gates, you're greeted with HKIA's food court area with an array of options to choose from. 

Right after Departures on L7 of the airport, there are Hong Kong's local iconic venues like one Michelin-starred Duddell's, Beef & Liberty, and Tasty Congee & Noodle Wuntun Soup, along with global classics like Lady M New York, Gordon Ramsay Plane Food To Go, and Putien. 

Around Gate 40-80 on L6, there's another food court where more casual, fast-food chains are available, including but not limited to Popeyes, Burger King, and OldTown White Coffee. 

Locations: After Departures on L7 and Around Gate 40-80 on L6

Opening hours vary across different venues. Burger King is the first to open in the morning at 6 AM, while Beef & Liberty is the last to close at 12 AM. Duddell's, Gordon Ramsay Plane Food To Go, Tasty Congee & Noodle Wuntun Soup, Putien, Moon Thai Express, and Bari-Uma & ShinsaEat Korean Kitchen are open 24 hours. 

THE MATCHA TOKYO

Originating in Omotesando in Tokyo, THE MATCHA TOKYO has opened its 10th branch in HKIA near Gate 11 on L6, offering the café's signature drinks, including their 100% Organic Matcha, Matcha Latte, Hojicha Latte, and various coffees. 

Additionally, THE MATCHA TOKYO has a variety of croffles and airport-exclusive hot dogs, for those who want a small bite as well! 

Location: Near Gate 11, Departures L6

Opening Hours: 7 AM to 11 PM

Yuan Is Here

As a recipient of the 2025 Michelin Bib Gourmand, Yuan Is Here is known for its authentic Taiwanese street food and buzzing night market street food décor. 

Located near Gate 28 on L6, don't miss out on their signature dishes such as Braised Pork Rice, Taiwanese Burger, Sweet Taro Balls, and Bubble Tea! 

Location: Near Gate 28, Departures L6

Opening Hours: 7 AM to 11 PM

Men Wah Bing Teng

If you want to savor cha chaan teng-style food one last time before you fly, Men Wah Bing Teng is the perfect choice. 

Situated near Gate 11 on L6, this "bing sutt" (冰室) offers a variety of Hong Kong traditional dishes, like Men Wah BBQ Pork with Egg and Rice, Sa Cha Beef Noodles, and Hong Kong-style Milk Tea. 

Location: Near Gate 11, Departures L6

Opening Hours: 24/7 

INTERVALS Sky Bar & Restaurant

Located by the Sky Bridge on L9 (between Gates 12 and 24), INTERVALS is a cocktail bar launched by Plaza Premium Group in 2023, providing travelers a full-fledged service menu and in-flight takeaways. 

Their cocktail menu offers classic drinks such as Martini, Gin & Tonic, Margarita, and Whisky Sour, along with non-alcoholic drinks like soft drinks, tea, coffee, and kombucha. 

The venue also serves up a variety of food options to go with your drinks, such as The HK Prawn Toast, Mini Boston Lobster Roll, and Avocado "Croast." 

Location: Departures L9, Sky Bridge (between Gates 12 and 24)

Opening Hours: 7 AM to 11:30 PM 

% Arabica

For those who need a caffeine boost for their early morning flights, they can visit % Arabica, an iconic specialty coffee chain originating from Kyoto in Japan, near Gate 10 on L6. 

% Arabica was first introduced to Hong Kong in 2017, offering simple, yet high-quality cups of coffee, alongside matcha and lemonade for those who don't drink coffee. 

Location: Near Gate 10, Departure L6

Opening Hours: 6 AM to 9 PM

The Pier, Business Lounge (Cathay Pacific Lounge)

If you're flying Cathay Pacific First Class, Business, or are a Silver Asia Miles member or above, their The Pier lounge near Gate 65 is a must-visit if you're departing from HKIA. 

As the largest airport lounge in the world, The Pier lounge not only offers delicious food and drinks, but they also offers work stations, shower suites, and semi-private resting pods. 

Don't miss out on their popular Noodle Bar serving up Hong Kong classics and Chinese dishes, and Teahouse with JING's loose-leaf teas ranging from Japanese sencha, aged pu-erh, and Earl Grey.

Location: Near Gate 65

Opening Hours: 5:30 AM to 12:30 AM