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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.
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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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.”
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.
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.
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.
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.
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.
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.
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.
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.
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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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.
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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Hong Kong’s whisky scene has now got a refined new addition. And, from now through September 30, whisky lovers and culinary connoisseurs can experience the launch of The Chuan Pure Malt Whisky, China’s premium malt whisky, through an exclusive pairing menu at Rùn, a two-MICHELIN-starred Chinese restaurant at The St. Regis Hong Kong.
Crafted at The Chuan Malt Whisky Distillery, by Pernod Ricard, in Mount Emei, Sichuan, and led by Chief Distiller Dr. Yang Tao, The Chuan Pure Malt Whisky is the result of a meticulous blending process using oak casksfrom three continents. American bourbon casks lend vanilla and floral notes, Spanish sherry casks add candied sweetness, and Chinese Danling™ oak casks from Changbai Mountain infuse the spirit with sandalwood and aged tangerine peel, creating a rich, layered profile that reflects both global techniqueand Chinese characteristics.
To celebrate its Hong Kong debut, Executive Chinese Chef Hung Chi-Kwong at Rùn has curated an eight-course menu inspired by his visit to the distillery and the flavors of Sichuan.
The savory heart of the menu leans into umami and spice with smoky CHUEN peppercorn pigeon, barbecued Ibérico pork paired with chilled mantis shrimp marinated in yellow wine and Sichuan peppercorn, and a grilled lobster tail glazed in whisky-infused soy sauce that mirrors the malt’s depth and warmth. These dishes offer a dynamic interplay of textures and aromatics, echoing the whisky’s layered finish.
On the lighter, more refined end, the menu features delicate preparations like a double-boiled abalone soup served in baby coconut, and a steamed French toothfish fillet with crispy rice rolls and pickled chili, showcasing restraint and clarity of flavor. Earthy notes come through in the braised sea cucumber stuffed with Emei bean sprouts, while the seasonal melon with dried seafood and abalone sauce adds a touch of brightness and acidity.
The meal concludes with a duo of desserts that nod to The Chuan’s aromatic profile: a baked lotus puff infused with jasmine tea and a coffee-scented milk pudding, both offering a subtle, elegant finish to a richly layered dining experience.
The pairing menu is priced at HK$5,988 for two and HK$9,988 for four, each including a bottle of The Chuan Pure Malt Whisky.
Make your reservations via The St. Regis Hong Kong Online Shop now, and check out Pernod Ricard’s website, Instagram, and X (formerly Twitter) for more of their offerings. Stay updated by following The Chuan Whisky and Rùn on Instagram.
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Chef-led fine dining restaurant, Donovan, is expanding its offerings with a new weekday lunch set menu and a weekend long lung menu, featuring elevated European classics with a French twist.
Crafted by chefs Scott Pickett and Donovan Cooke, the new menu embodies a delightful ensemble of flavors inspired by the restaurant’s vibrant spirit, with each dish infused with seasonal Australian, European, and Japanese ingredients.
The Lunch Set Menu is available Tuesday to Friday during lunch hours(12 PM to 3 PM) and highlights a variety of refined selections offered in 2-course (HK$300), 3-course (HK$380), and 4-course (HK$480) meals.
On Saturdays, guests can indulge in the 4-course Long Lunch Fest (HK$480 per person), which serves the best of European weekend vibes through a filling meal.
Menu Highlights
Both menus begin with four refreshing appetizers, including Japanese Hamachi paired with Chardonnay, hazelnut and apple, Hokkaido Scallop Tartare mixed with Tomato, ibérico ham and basil, the 62-degree Slow Cooked Egg served with Potato, salsify and chorizo, and Green Peas Velouté, featuring Razor clam, lemon and creme fraiche.
Guest can choose one from the exquisite lineup of main courses that includes their signature King Salmon served alongside Bouchot mussels, saffron, and basil; the Ibérico Pluma with butternut pumpkin and Parisian gnocchi, featuring rich pork flavor and a chewy texture, topped with a spiced sauce; and the Slow-Cooked Chicken wrapped in Italian lardo and served with baby gem and maitake mushrooms, creating a medley of textures and aromas.
The Braised Wagyu Beef Cheek with Vichy carrot and celeriac is also a must-try, exclusive for weekday diners. Guests can also take it up a notch with some premium Australian winter truffles (HK$80 for 3g) or the Maine Lobster Agnolotti for just HK$198, a dish featuring tender diced lobster and fennel, complemented by a smooth scallop mousse, zesty lime, and a hint of cayenne pepper. The Agnolotti is also prepared with three sauces: a vibrant green sauce, a smoky tomato sauce, and a rich dark lobster sauce, giving guests a variety of flavors that will surely tickle their palates.
End your meals with something sweet with a choice of their signature desserts such as the Valrhona Chocolate Coulant made with mandarin sorbet, candied citrus and fresh zest, and the Pistachio and Cherry with caramelized pistachio and drunken cherries in middie, topped with cherry sorbet. Guests can also enjoy their premium selection of cheeses for only HK$160.
Elevate your dining experience with some incredible wine pairings to go with every course. Weekend diners can indulge in a free flow Wine flight (HK$280 per person) or Champagne flight (HK$380 per person), featuring Perrier Jouet Champagne and a fine selection of wines, while weekdays offer wine glasses at HK$260 (2 glasses/per person), HK$340 (3 glasses/per person), and HK$420 (4 glasses/per person).
You can book a table via the website or call +852 3101 4008/WhatsApp +852 5228 7006.
Location: 16/F, Cubus, 1 Hoi Ping Road, Causeway Bay
OperationHours: Tuesday to Saturday
Lunch: 12 PM to 3 PM
Dinner: 6:30 PM to 10:30 PM
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Let’s be honest, dining alone can feel intimidating, especially in a city as fast-paced and social as Hong Kong. But here’s the truth: eating solo here isn’t just accepted but even quietly celebrated. Whether you’re a local introvert, business traveler between meetings, or simply craving some quality me-time, Hong Kong offers a vibrant mix of eateries where you can dine alone without a second thought.
From steamy ramen booths to sizzling BBQ counters, Hong Kong’s food scene is tailor-made for solo diners. You’ll find restaurants that prioritize privacy, speed, and comfort, places where eating alone is the norm, not the exception. And if you’re more of a street food wanderer, the city’s bustling neighborhoods like Mong Kok and Causeway Bay offer endless options for standing snacks and quick bites that require zero social effort.
This guide rounds up some of the best spots across Hong Kongwhere you can enjoy a meal solo without feeling awkward. Whether you’re in the mood for Japanese yakiniku, classic dim sum, or a cha chaan teng (茶餐廳) milk tea paired with a pineapple bun, these places serve up delicious food with a side of solo-friendly vibes.
Yakiniku Like brings Tokyo’s solo barbecue culture to Hong Kong with precision and style. With personal smokeless grills at every seat, diners can cook their own wagyu, pork belly, or chicken just the way they like it. The menu is streamlined with affordable set meals, and the vibe is casual and efficient, ideal for solo diners who want a quick, satisfying meal without the social pressure.
Location: Yakiniku Like, Unit 270-273, Shun Tak Centre, Connaught Rd Central, Sheung Wan (click here for more locations)
The OGof solo slurping, Ichiran Ramen is practically a shrine for solo diners. Famous for its individual booths and zero-interaction ordering system, this Japanese chain lets you customizeyour tonkotsu ramen down to the noodle firmness and spice level. Once seated, you fill out a form, slide it through the curtain, and wait for your bowl to appear, small talk with awkward glances absent.
Location: Ichiran Ramen, Shop F-I, G/F, Lockhart House, Block A, 440 Jaffe Road, Causeway Bay (click here for more locations)
Dim sum without the drama, Dim Dim Sum is a beloved local dim sum chain that blends tradition with playful innovation. Perfect for solo diners, the menu features bite-sized delights like har gow (蝦餃), siu mai (燒賣), and their signature custard bun. The casual setting and efficient service make it easy to enjoy a quick, satisfying meal without the fuss of group dining.
Location: Dim Dim Sum, G/F, 106 Tung Choi Street, Mong Kok (click here for more locations)
Cart noodles with a modern twist, Min Jun is a wildly popular cart noodleshop located in Causeway Bay, offering a fresh take on a beloved Hong Kong street food tradition. Diners customize their bowls by choosing from a variety of noodles, soup bases (like curry, mala, or braised pork broth), and toppings such as pork blood jelly, curry fish balls, radish, and pig skin. The flavors are bold, the portions generous, and the vibes casual, making it perfect for solo diners who want comfort food without a crowd. Despite frequent queues, the turnover is fast, and the experience is well worth the wait.
Location: Min Jun, Shop 5, G/F, V Point, 18 Tang Lung Street, Causeway Bay(click here for more locations)
Thai skewers that hit the spot, Grill Cambo has two branches Located in Lan Kwai Fong and Causeway Bay, a Thai-style skewer haven that’s perfect for solo diners craving bold flavors like satay. You can mix and matchskewers like squid tentacles, chicken skin, and white eel, or opt for rice dishes like Thai green curry beef brisket rice. The casual vibe and affordable prices make it ideal for a solo feast after a night out or a quick lunch.
Location:Grill Cambo, G/F, 1 Wo On Lane, Central (Click here for more locations)
A true cha chaan teng (茶餐廳) icon, Australia Dairy Company is famed for its lightning-fast service and nostalgic Hong Kong-style breakfast and afternoon tea sets. Solo diners are certainly welcome because no one cares if you’re alone, just be ready to share a table and order quickly. Their silky scrambled eggson toast, macaroni soup with char siu, and steamed milk pudding are must-tries. It’s cash-only and often packed, but customer turnover is also fast here, so you won’t wait long.
Adding onto our Australia Dairy Company entry, Hong Kong’s Cha Chaan Tengs are the city’s answer to diners for being fast, affordable, and always buzzing. Whether you’re grabbing a pork chop bun, fried rice, or a milk tea, these spots are built for solo dining. Sharing tables is common, and no one bats an eye if you’re eating alone. Places like Kam Wah Café in Prince Edward or Lan Fong Yuen in Central offer nostalgic menus and a slice of local culture. It’s the kind of place where you’re alone, but never lonely.
Location: Cha Chaan Tengs are found anywhere across Hong Kong
Local Street Food
Hong Kong’s street food scene is a solo diner’s paradise. In neighborhoods like Mong Kok, Causeway Bay, and Tai Po, you’ll find stalls selling curry fishballs, siu mai, cheung fun, all served in cups or on skewers for easy on-the-go snacking. No seating, no judgment, it’s fast, flavorful, and fiercely local.
Location: Street food stalls can be found anywhere across Hong Kong, and popular neighborhoods include Mong Kok, Causeway Bay, Tai Po, and Temple Street Market
Dining alone in Hong Kong isn’t something to shy away from because it’s a chance to savor the city’sculinary diversity on your own terms. Whether you’re tucked into a ramen booth, customizing your cart noodles, or standing on a street corner with fish balls in hand, solo meals here are all about freedom and flavor. With so many eateries designed for efficiency, comfort, and individuality, eating alone in Hong Kong feels less like a compromise and more like a quiet celebration of the city’s vibrant food culture.
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If you’ve ever craved TamJai’s signature zhajiang topping outside of noodle shop hours, your wish has just been canned, in the best way possible. TamJai Yunnan Mixian, Hong Kong’s cult-favorite noodle chain, has officially launched its first-ever canned zhajiang sauce.
Priced at an affordable HK$18, this limited-release item is now available across all TamJai outlets in Hong Kong, offering fans a portable version of the savory meat sauce that’s long defined the brand’s mixian bowls.
Zhajiang, literally “fried sauce” in Mandarin, is a rich, umami-packed blend of minced meat and fermented soybean paste. Originating in Shandong and popularized in Beijing as zhajiangmian, it’s often compared to a Chinese-style meat ragu. TamJai’s take leans into Hong Kong’s sweeter palate, with a smoother texture and a hint of sugar that makes it especially comforting.
The canned zhajiang is designed for versatility. Spoon it over rice, stir it into instant noodles, or even spread it on toast. It’s said to be slightly thicker and sweeter than the freshly made version served in-store.
No heating required, though warming it up can enhance the aroma and texture. The product is shelf-stable and travel-friendly, making it a perfect souvenir or care package item for Hongkongers abroad. It’s part of a growing trend where local brands are packaging iconic flavors for global reach without compromising on authenticity.
Whether you’re stocking up for late-night cravings or gifting a taste of Hong Kong to friends overseas, TamJai’s zhajiang tin is a flavorful slice of local culture, now ready to travel.
Check out TamJai Yunnan Mixan’s website and follow their Instagram for more information.
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After the success of its pop-up store at Harbour City last April and the popularity of its ongoing exhibition at K11 MUSEA, the beloved Japanese character Chiikawa is opening a themed ramen restaurant in Mong Kok!
Inspired by the popular “Ro” series ramen menu featured in the “CHIIKAWA” manga, Chiikawa Ramen Buta Hong Kong blends the whimsical charm of the Japanese comics with authentic Japanese flavors. Located in Langham Place, Mong Kong, the restaurant will officially open its doors on Aug. 16, marking its very first overseas branch.
The Hong Kong branch aims to provide an unparalleled character-themed dining experience for fans and ramen lovers alike, making them feel as if they’ve stepped into the whimsical world of the manga. Guests will be welcomed by life-sized sculptures of the main characters, Chiikawa, Hachiware, and Usagi, and will surely be captivated by the adorable character illustrations and decorations around the dining space.
But more than the charming venue and atmosphere, the restaurant guarantees an authentic Japanese ramen experience, serving their signature ramen made with ingredients and broth imported directly from Japan! Guests can choose from three ramen sizes: the mini Chiikawa (HK$115),the small Hachiware (HK$135), and the big Usagi (HK$150). Each ramen bowl is topped with a cute character fish cake and comes with a complimentary character-themed sticker.
Drinks will also be available and served in CHIIKAWA-themed containers that customers can take home as souvenirs. Each beverage is priced between HK$38 to HK$68 and comes with a collectible character-themed transparent card.
Speaking of souvenirs, Chiikawa Ramen Buta Hong Kong will also launch a series of merchandise, ranging from ramen bowls, beer glasses, water glasses, face towels, wristbands, T-shirts, logo stickers, ramen spoons, and melamine plates.
The Chiikawa Ramen Buta was developed by Japan’s PARCO and first launched in March 2024 at Nagoya PARCO. It quickly became a hit among locals, expanding to four other PARCO branches across the country, including Osaka Shinsaibashi, Hiroshima, and Tokyo Ikebukuro. The Hong Kong branch will be hosted by Flames Concepts and will not only stand as the first overseas branch but also the biggestone to date, with over 87 seats.
Whether you're a fan of CHIIKAWA or a ramen lover, you can't miss this dreamy experience! Bookings are patterned after Japan’s “reservation operation model” and will be done in rounds via KKDAY. Dates and opening times will be announced on Flames Concepts’ social media pages and KKDAY’s event page. Apart from selecting a time slot, each guest is also required to pre-purchase a bottle of Black Oolong Tea (HK$38) as a deposit, which will be distributed on the day of visit.
Bookings are now open with the next round of early bird dates opening on Sept. 1. You can book your slots here.
For more information, check out the official website or follow Chiikawa Ramen Buta Hong Kongon Instagram.
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Weekend brunch just got a bold new twist in Tsim Sha Tsui. Mue Mue, the contemporary Thai restaurant tucked inside Mira Place One, is serving up a four-hour feast that’s anything but ordinary. Their new Thai-Tastic Weekend Brunch is a curated culinary journey through Southeast Asia, with a menu that’s playful yet refined.
Start your brunch by choosing your appetizer, soup, main dish, and dessert. But that’s just the beginning. The real star of your dining experience is the unlimited spread of Thai snacks, like Thai-style pesto shrimp sashimi, charcoal-grilledpork neck salad, crispy shrimp toast, and deep-fried lemongrass chicken wings. Each bite is a celebration of bold flavors and fresh textures of Thailand.
The brunch kicks off with a refreshing mango salad topped with lobster, followed by standout starters like beetroot-infused deep-fried tofu with caviar or Thai-styleabalone in pesto sauce. Soup lovers can dive into the Royal Thai Tom Yum Kung, brimming with shrimp, octopus, and mussels, or go for the rich braised crabmeat soup.
Main courses offer a modern take on Thai classics. The Thai-style Hainan chicken is served with a hot and sour chili sauce, while wok-fried prawns with salted egg yolk and oatmeal deliver crunch and umami in equal measure. Other highlights include Thai curry beef with pancake and grilled fish with lemongrass and chopped pepper.
Dessert rounds out the experience with two indulgent options: mango sticky rice with ice cream and coconut milk, or coconut ice cream with brown sugar, longan, peach gum, and crispy shredded coconut.
Priced at an affordable $328per person (unlimited Thai snacks included!), the brunch runs everySaturday, Sunday, and public holiday from noon to 4 pm. For those looking to elevate the experience, a $150 add-on unlocks free-flow drinks including selected beers, house wines, and a welcome cocktail. Pre-ordering through Mira eShop waives the service charge, making indulgence even more tempting.
Follow Mue Mue on Instagram here for more details and make your bookings here.
Mue Mue
Location: Shop 302, 3/F, Mira Place 1, Tsim Sha Tsui, Hong Kong
Opening Hours: 11:30 PM to 3 PM; 6 PM to 10:30 PM
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