Experience Harmony and Tranquility in Central’s Soho at NIWA

If you’re looking for a spirited escape with a cheeky twist, Courtroom, the cheeky judicial-themed bar tucked away on Graham Street, just made happy hour even more enticing.

Known for pushing the boundaries of mixology, Courtroom has launched a brand-new Happy Hour menu titled "Guilty Pleasures," designed to impress cocktail connoisseurs and casual sippers alike. Available exclusively in-bar, this rotating lineup features signature cocktails all priced at an accessible HK$90, making it a no-brainer for after-work drinks or evening catchups.

For a refreshing start, try their Aperitifs — like the White Negroni Sbagliato, a sparkling and bittersweet spin on the classic Negroni that’s lighter and effortlessly crisp. If you prefer something bold, the Spirit Forward selections won’t disappoint: the ice-cold, unapologetically stiff Dukes Martini or the tropical Kiwi Old Fashioned are standout choices.

For fans of vibrant citrus flavors, the Sours section offers lively picks such as the Gimlet, Airmail, and Morning Glory Fizz – perfect for those who enjoy a bright, tangy kick. 

Meanwhile, Highballs like the El Diablo, Perfect Highball, and Dark & Stormy provide long, easy-drinking options with elegant, nuanced flavors to savor over conversation.

Swing by Courtroom for happy hour Sunday through Thursday from 5 PM to 8 PM, and experience this delicious lineup firsthand.

Want to learn more about Courtroom? Check out our All Mixed Up interview with the Co-Founders! 

For more information on Courtroom, visit them on their website, Facebook and Instagram.

Location: Courtroom, 52-54 Graham Street, Central

Want to spice up your summer with something a bit different? The Belgian wheat beer brand Hoegaarden is teaming up with Draft Land HK — the city’s trailblazing “Cocktails On Tap” hotspot — to bring you a creative new twist on fruity refreshment. 

Say hello to the Hoegaarden Fruity Cocktail Series, two fruit-forward pairings of craft cocktails and beloved Belgian wheat beers.

After stealing the spotlight at ComplexCon HK earlier this year, this fresh series is now brightening select bars around town.

Incorporating Hoegaarden’s popular Fruity Range of wheat beers as a base, these feature a masterful mix of premium gins and a variety of ingredients, each offering a smooth and complex flavor profile.

The masterminds and mixologists behind Draft Land HK, Antonio Lai and Angus Zou, are leading the charge. Firstly, they have whipped up Blushing Gaarden (with 11% ABV), which is like summer in a glass. Picture juicy peach vibes from Hoegaarden Peach beer blending with roasted oolong tea, fresh herbal gin, a drizzle of honey, and a zesty lemon twist.  

Then there’s the elegant Blooming Gaarden (with 11.4% ABV), for fans of floral flavors. Sweet-tart raspberries dance with gentle lavender notes, herbal gin, and the delicate fruity charm of Hoegaarden Rosée.

The cocktails are available now for HK$118 per glass at hotspots like Arcadia and Zerve in Causeway Bay, and The Right Place and Downtown Bar & Chill Place To Go in Tsim Sha Tsui.

For more information, visit Hoegaarden on their website, Facebook, and Instagram.

What do cucumber peels, onion skins, and leftover pasta have in common? They’re the stars of Conscious Cooking – Asian Delights, the brand-new cookbook launched by HKU’s School of Biological Sciences in partnership with GREEN Hospitality and the award-winning food-saving app CHOMP!

With Asia producing 50% of the world’s food waste (and Hong Kong alone tossing 3,437 tons daily!), this initiative aims to reduce food waste and promote sustainable cooking.

This cookbook isn’t just eye-opening; it’s packed with mouthwatering recipes that turn "trash," such as lemon peels, leek tops, potato skins, and other leftovers, into "treasure."

Featuring twenty exclusive recipes from nine of Hong Kong’s leading local chefs and rising talents, all proceeds from the cookbook will go towards the Foodlink Foundation. 

Top chefs like May Chow (Little Bao), Barry Quek (Whey), Krzysztof Czerwinski (Soho House Hong Kong), and Zinc Leung (Sushi Zinc) are whipping up kitchen wizardry for this cookbook, alongside creative twists from CHOMP’s founder Carla Martinesi and HKU students.

To celebrate the launch, foodies and sustainability champions gathered at Soho House Hong Kong for a deliciously eye-opening celebration that featured live cooking demos, mouth-watering samples, a lively panel, and an exclusive sneak peek at this game-changing cookbook.

Get ready to try recipes such as Dragon Well Tea Shrimp, a recipe by Chef May Chow, fragrant Dry Assam Lemon Noodles by Chef Barry Quek, and deliciously meaty Filipino Chicken Bistek, crafted by Chef Jen Balisi. 

“Food waste is one of the most pressing issues of our time. This cookbook serves as an invitation to rethink how we view food waste. We’ve been determined to find ways in which these overlooked ingredients can be repurposed — not just to reduce waste, but to create something meaningful and beneficial for human health,” Professor Jetty Chung-Yung Lee, holding an MPhil, PhD, SFHEA specializing in Food & Nutritional Science, shared.  

"Conscious Cooking – Asian Delights" is available now as an eBook, priced at just HK$100.  Or you can pre-order a hard cover copy (priced at HK$300) from the Foodlink Foundation website here. 

To stay in the loop, visit Food Waste to Good Taste on their Instagram. Visit Green Hospitality on their website, Instagram and Facebook, CHOMP on their website and Instagram, and Knowledge Exchange at The University of Hong Kong on their website.

Casa Sophia Loren in Wan Chai has launched its new A’ Tavola Brunch, offering a fusion of flavors inspired by the sun-kissed regions of southern Italy.  

A’ Tavola Brunch features a generous selection of sharing appetizers from both land and sea, unlimited pasta dishes, a choice of main courses, and a sharing dessert platter.

Seafood and meats rub shoulders with fresh tomatoes, and always a hint of lemon. The restaurant has a classy vibe with plush blue and white seating framed by larger-than-life photos of Loren gazing down at diners.

We started our brunch with a refreshing mimosa, paper-thin slices of melt-in-the-mouth octopus, juicy pink tuna tartare, and freshly shucked French David Hervé Oysters. These oysters were the No.3 range — a smaller type known for their delicate texture and flavor.

The Beef Tartare was fresh, sweet, and pleasingly topped with a quail egg. The Fettuccine Lobster pasta was an indulgent treat, featuring a juicy tomato sauce and generous chunks of succulent lobster.

For mains, don’t miss the Cod fish, Mussel and Cherry Tomato, oven-baked in Carta Fata. This innovative dish uses a special cooking film to wrap the dish (sea bass, mussels, and herbs) in a sealed packet, allowing the food inside to gently steam, retaining all the nutrients and flavors.

Vegetarians can enjoy the tasty Eggplant Parmigiana, cooked in a classic tomato sauce and presented in a copper dish.

The dessert platter was a sumptuous spread of naughty but nice puddings. Italians will love the tangy Lemon Sorbet and Lemon Gelato — all round favorites, complemented by a mini carafe of limoncello — of course.

Casa Sophia Loren is the perfect spot for a leisurely lunch with friends or a special birthday treat. Priced at HK$588 per adult and HK$294 per kid (six to 12 years old), the menu offers a delightful array of decadent options. We can't wait to return for more of their refreshing lemon gelato!

For a premium experience, guests can choose a three-hour free-flow package for HK$200 per person, offering unlimited Prosecco or sommelier-selected wines. 

Cocktail lovers can enjoy unlimited Moët & Chandon Imperial Brut champagne, red or white wine, Mimosas, Bloody Marys, and Espresso Martinis for HK$300 per person.

Make your reservation now at Casa Sophia Loren on Seven Rooms. Don’t miss out! For more information, visit Casa Sophia Loren on their website and Instagram.  

Location: 1/F, 60-66 Johnston Road, Wan Chai, For more information and reservations,

Opening Hours: The A’ Tavola Brunch is available every Saturday and Sunday, from 12 PM to 4 PM

Pica Pica, a contemporary Spanish tapas and wine bar in Sheung Wan, offers the perfect excuse to get together this summer with its refreshed new tapas menu. 

Named after a playful Spanish expression which means “a little bit of this, a little bit of that,” Pica Pica invites guests to an unforgettable flavor-filled culinary journey through the endless variety of Spanish cuisine. True to the style of traditional Spanish tapas, the colorful dishes created by Chef Edgard Sanuy reflect the cooking styles and traditions of various regions, showcased through a commitment to high-quality, seasonal ingredients. 

Tantalizing Small Bites to Start

Pica Pica’s new menu offers a renewed culinary experience with fresh new flavors, perfect for casual dinners and momentous celebrations. 

Start your journey with light one-biters including Smoked Swordfish Gilda (HK$25), a simple skewered Basque Country-style “pintxo,” known for its strong, punchy flavours of pickled peppers and olives; Sobrasada Bikini (HK$80), an iconic thin-pressed sandwich with a rich chorizo and cheese spread; and the classic, perfectly golden Squid and Mussels Croquette (HK$18/pc), served with smoky romesco and Alioli sauce. 

Sharing Plates That Captivate

Savour a tantalizing selection made especially for sharing, featuring highlights of Brown Anchovies from Santona (HK$155), accompanied by creamy burrata and pine nut vinaigrette, and the signature Spanish delicacy of “Lazy” Omelette (HK$75), a classic open-face omelette topped with fresh broccolini, piquilino pepper, and baby asparagus. 

The bold dishes of rich and robust flavor continue in beautifully presented plates such as Seared Scallops with Morcilla (HK$195), a well-known variety of traditional Spanish blood sausage drizzled with rich jus, Smoked Eggplant with Romesco (HK$68) finished with balsamic vinegar, hazelnuts, and lemon zest, as well as a refreshing Spanish Bluefin Tuna Tartare (HK$160), served with smashed avocado and butter lettuce wraps for a dynamic interplay of textures. 

Hearty Mains to Satisfy

Dive into hearty mains that capture the joy and warmth of true Spanish hospitality. A delightfully inviting recipe, the Lamb Neck with Caramelised Piquillo Peppers and Charred Spring Onions (HK$235) is cooked to perfection for a single, succulent bite, complemented by a fragrant, smoky aroma. And for another delicious creation off the grill, the Wagyu Inside Skirt (HK$150) showcases the region’s exquisite produce paired with a fresh, homemade chimichurri sauce. 

Meanwhile, the Iberico pork “Picanha,” Cured Iberico Pork Jowl, Cauliflower Puree, Green Mojo (HK$140), spotlights a coveted, melt-in-your-mouth cut brightened by a silky, herbaceous green sauce, originating from the Spanish Canary Islands. For a side of tableside theatrics, the Beef Rib Paella with Charred Bone Marrow (HK$199) is served directly in front of diners from a searing hot pan for a delightfully buttery spoonful of rice with tender cubes of beef rib in between. Finally, the Beef Tenderloin, Foie Gras, Caramelised Onion, Jus (HK$255) is a succulent dish featuring tender meat, rich flavors, and a savory sauce you should not miss. 

Pica Pica’s new tapas menu is now available. Reservations to this chic tapas and wine bar are available by calling +852 2810 9880 and through Pica Pica Online Booking - Bistrochat. 

Visit Pica Pica Tapas and Wine Bar’s website here, and follow their Facebook and Instagram pages. 

Location: Pica Pica, G/F, 323 Des Voeux Road Central, Sheung Wan, Hong Kong

Opening Hours: 12 NN to 11 PM, Monday to Sunday, and Public Holidays

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.

Meet local Chef Edmond Ip — the dynamic Executive Chef behind Shanghai Plus, and one of the industry's youngest trailblazers of Chinese cuisine in Hong Kong.

Chef Edmond is shaking up the city's culinary scene with his modern take on Shanghainese flavors, expertly intertwined with Cantonese influences.

Nestled in the newly revitalized Shui On Centre in Wan Chai, Shanghai Plus —managed by the renowned Langham Hospitality Group — embodies Chef Edmond’s passion and dedication to dining. 

Armed with more than 20 years of expertise honed in prestigious Chinese kitchens across Hong Kong, Chef Edmond continuously pushes boundaries, crafting innovative interpretations and cross-cultural dishes that redefine modern Shanghainese cuisine.

At Shanghai Plus, diners can explore light, reimagined Shanghainese fare and savor dishes that emphasize premium seasonal, locally sourced ingredients. Chef Edmond has crafted an extensive menu of 77 dishes, which are entirely free of MSG and additives, underscoring his commitment to purity and tradition in every bite.

The Beat Asia had the chance to chat with Chef Edmond about his illustrious culinary journey and his views on the next generation of Cantonese Cuisine in Hong Kong.

What initially attracted you to join the restaurant industry?

Working in the restaurant industry was not attractive at first. The hours are long, and during holidays and celebrations, restaurant workers have to work to help others celebrate. There is no time for friends' gatherings or dating. I didn't do well in school when I was young, and since the restaurant industry doesn't require academic qualifications, I decided to join the restaurant industry.

What is unique about Shanghai Plus in Hong Kong's Shanghainese cuisine scene?

The dining philosophy and uniqueness of Shanghai Plus lie in incorporating elements and concepts of Cantonese cuisine into traditional Shanghai dishes. Innovation without forgetting tradition! Of course, we also respect tradition, so not all dishes incorporate Cantonese elements. I don't want to give people the impression of new-style Shanghai cuisine or “fusion” cuisine, I just want to make traditional Shanghai cuisine well and give customers the feeling that a Cantonese chef can also cook delicious Shanghai cuisine.

Chef Edmond, what inspired you to integrate Shanghai cuisine with Cantonese influences at Shanghai Plus?

The company wanted to open a Shanghai cuisine restaurant and chose me. I am grateful to the company for giving me this opportunity to challenge myself. I am a Cantonese cuisine chef, so naturally, I use my Cantonese cuisine background to cook traditional Shanghai dishes.

What was your experience like transitioning from Cantonese cuisine to Shanghai cuisine?

I experienced some gossip, saying, "A Cantonese chef cooking Shanghai cuisine? Can they do it? Do they know how?" But many senior chefs also encouraged me. There is no problem with cooking any cuisine; it depends on whether you have the heart to do it. Your mindset determines your level. As a chef, you need to use your professional knowledge to handle different ingredients, understand the characteristics of the cuisine, and use your experience to cook dishes with a personal style.

What is the biggest challenge chefs face when handling Shanghai and Cantonese cuisine?

Many high-end restaurants and hotels no longer use MSG, but a lot of cuisines and restaurants still use it. The biggest challenge is to get them to adapt to cooking without MSG, as this is banned in the company, and many chefs' recipes still include it even to this day. We need to change all the measurements, methods, and sauces to be MSG-free. We constantly try and improve at Shanghai Plus.

Can you tell us about the process of developing the menu? What challenges did you face in creating such a broad yet concise and ingredient-focused menu?

The company had never done Shanghai cuisine before, so developing the menu wasn't difficult; finding good suppliers and staffing is challenging. Another major challenge is that I have to educate the traditional Shanghai chefs in our kitchen not to use MSG, which they have used throughout their kitchen careers in cooking. Changing their mindset is not easy. I am thankful we are getting there day by day.

Is there a dish at Shanghai Plus that you are particularly proud of?

I wouldn't say proud, but the dish that customers have recognized should be the Fried Pork Ribs with aged, dried tangerine peel in balsamic vinegar sauce. I use fresh pork belly ribs with balanced fat and lean meat, choose mellow Italian black vinegar and appropriately sweet Okinawan black sugar to replace traditional Zhenjiang vinegar and white sugar for the sauce, and finally add a touch of Cantonese element with aged tangerine peel for garnish. It has a unique aroma —fresh and not greasy.

How would you describe your culinary journey? How do you feel about your current situation?

In the first few years of my career, I didn't seriously study and often arrived late to work, with a mindset of working and leaving. Until one time, I remember clearly, the kitchen staff had finished their work, and only a few apprentices and I were cleaning up. Suddenly, a customer requested an additional order. In a situation where I had no choice, I, being the most experienced, tried cooking. 

I received praise from the customer and the kitchen leader, who had been observing me. I was a bad student who didn't study, then suddenly I was a chef. I had never been recognized by anyone, but because of a small dish, I received praise from the customer and recognition from the kitchen leader.

At that moment, I felt I had finally found my direction, so from that day on, I put a lot of effort into learning and improving my culinary skills, reading many cooking books (the internet wasn't developed at that time), participating in competitions, and meeting a group of friends who were equally passionate about food. 

After years of hard work, I am now considered the youngest executive chef of Chinese cuisine in Hong Kong. I will forever be grateful and learning from my peers. 

How do you see the development direction of Cantonese cuisine in the next 5 to 10 years?

The development direction of Cantonese cuisine in the next 5 to 10 years will focus on health and environmental protection, as well as meeting customer needs. There will also be more emphasis on the usage of local ingredients and better dish presentations versus the traditional style.

Are there any young talents or trends in Cantonese cuisine that give you hope?

There are definitely young talents; I hope I am considered one of them! However, regardless of the cuisine, there are very few people entering the industry. So, with fewer people entering the industry, opportunities increase. Hong Kong as a whole needs more young talent in the Chinese cuisine sector; this is really missing. 

What advice would you give to young chefs or those aspiring to open a restaurant?

My advice to young chefs is to learn English and Mandarin well, so you can communicate and interact with different customers. If you aspire to open a restaurant, you need to understand whether you want to open a tea restaurant, snack shop, or high-end restaurant. Once you understand [that], you need to think about what can make you stand out or maintain an advantage in this market. Given the current economic environment, if you haven't thought it through, I suggest not opening a restaurant.

Looking ahead, what are your goals for Shanghai Plus?

In the future, I want more customers to know about Shanghai Plus. Shanghai cuisine doesn't have to be heavy and oily. The key is no MSG! The goal is, of course, to gain customer recognition and hopefully win some restaurant awards for the restaurant, and to give back to the company for their trust and support.

To make a booking at Shanghai Plus, visit this website, or visit them on their official website, Facebook, and Instagram. 

Location: Shop 201, 2/F, Shui On Center, 6-8 Harbour Road, Wan Chai, Hong Kong

Opening Hours: Daily

Lunch: 11:30 AM to 3 PM (2:30 last order)

Dinner: 5:30 PM to 10:30 PM (9:30 PM last order)

Enjoyed this article? Check out our previous Yes Chef! profiles here.