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British chef Simon Rogan’sestablishment RoganicHong Kong has reopened in a brand-new space at Lee Garden One, Causeway Bay.
An acclaimed MICHELIN-starred and MICHELIN Green-starred restaurant prized for its farm-to-table philosophy, continues to push boundaries with a fresh approach to modern British cuisine, championing sustainability and local ingredients.
Led by Executive Chef Oli Marlow, Head Chef Adam Catterall, and Senior Sous Chef Mark Catchpole — alongside a team of experts from the Simon Rogan restaurant group — Roganic delivers a refined yet approachable dining experience. Their reimagined menu introduces a more flexible format, allowing guests to curate their own experience by selecting dishes from a sharing-style main course section.
Courtesy of Roganic Hong Kong
The dinner menu (HK$1280 + 10%) features all-new dishes, including melt in your mouth Maitake mousse with Wagyu ox tongue and pickled shimeji, Aged Grouper in Five Flavours, and Roganic Waffles with Zen Organic Farm figs.Vegetarian and vegan menus can also be requested.
Courtesy of Roganic Hong Kong
Their lunch menu (HK$520 + 10%) offers a fresh curated selection, with highlights like Hokkaido Scallop with grilled Oscar peas and Dry-Aged Guangdong Duck with 100 Flower honey, followed by seasonal desserts like Warm 61% Conspiracy Chocolate and the standout Artichoke and Malt.
Enhancing the experience is a thoughtfully curated wine program, led by Head Group Sommelier Valentin Mouillard. The three-tiered pairing (starting from HK$400 for three glasses)spotlights lesser-known regions and small-scale producers, while the non-alcoholic pairings sees Head Chef Adam and the teamcreatively incorporate menu by-products, such as a lapsangsouchong kombucha infused with tomato skin.
Courtesy of Roganic Hong Kong
Step into Roganic and be transported to a serene oasis with a fantastic ambiance, crafted by the award-winning local interior design firmAtelier E.
The sleek interior, with meticulous attention to detail, embodies Roganic’s zero-waste philosophy "Reduce, Reuse, and Recycle." Reclaimed wood from locally felled trees, transformed from typhoon damage or aging conditions, adorns the restaurant, from the stunning entrance panels to the iconic centerpiece.
Wednesday to Saturday: Lunch from 12:00 PM to 2:30 PM, Dinner from 6:00 PM to 10:30 PM
Sunday: Lunch from 12:00 PM to 2:30 PM, Dinner from 6:00 PM to 12:00 AM
Make a reservation via their website here. Check out their Instagram and Facebook for more updates.
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The 2025 edition of Negroni Week is bringing together Campari and Imbibe Magazine once more for a week-long celebration featuring a global series of events in bars and restaurants in support of their charitable partner, Slow Food.
Negroni Week 2025 will run from Sept. 22 to 28, 2025 and will be participated in by over 100 bars and restaurants across Hong Kong. A curated group of 23 spotlight venues has been selected to showcase Negroni-inspired creations, which include top-tier cocktail bars like Aer, Artifact, Call me Al, COA, Daily Tot, Fa Gai, La Luna, Lockdown, Oasis, Tell Camelia, The Old Man, and The Poet.
Iconic restaurants such as Aqua, Buenos Aires Polo Club, Dispensary, Duddell’s, Primo Posto, Vesu, and Zumawill also take part, as well as some of the city’s most distinguished hotel bars, like Aubreyat Mandarin Oriental, Lobster Bar & Grill at Island Shangri-La, AVOCA at Mondrian Hong Kong, and Ozoneat The Ritz-Carlton.
In 2024, over 13,000 bars and restaurants across 90 countries participated in Negroni Week, which helped raise a combined $600,000 supporting educational scholarships to 24 industry professionals and 17 community-based projects around the world. This year, the Negroni Week Fund will continue to be distributed by Slow Food to directly support the hospitality community and foster equity and wellness.
The celebrations in Hong Kong and Macau will be marked by a Guinness World Record attempt, international guest shifts, and a citywide program of events and parties. Here are some of the highlights:
Sept. 18: Icons of Italian Mixology Guest Takeover @ The St. Regis Hong Kong
Prior to the official start of Negroni Week, The St. Regis Hong Kong will host a one-night-only takeover honoring true Italian cocktail craft. Presented in partnership with Campari, this exclusive event unites Italian bartending icons from across Asia and honorees of Asia’s 50 Best Bars.
Guests can expect six bespoke Negroni cocktails created by Giovanni Graziadei (Director of Beverage, The Singapore EDITION), Simone Ciambrone (Bar Manager, Bulgari Ginza Bar Tokyo), and Simone Rossi (Founder, Rossi Bar Ltd). Other highlights also include Ciambrone’s “Via Veneto,” a sparkling twist on the Negroni, and Rossi’s “Luna Rossa,” inspired by the hues of an Italian sunset.
Time: 7 PM to 12 AM
Venue: The Drawing Room, The St. Regis Hong Kong
Cocktails: Six exclusive Negroni-inspired cocktails
Sept. 18: Wing Lei Bar’s Guinness World Record Attempt
Another pre-event highlight is happening in Macau at Wynn Palace Cotai’s flagshipWing Lei Bar, where they will attempt to break the record for the world’s largest Negroni batch! This massive endeavor will attempt to create 800 liters of the concoction in their custom-built, large glass unveiled by Head Mixologist Mark Lloyd. This will then be followed by the launch of the “UNITY” signature menu.
Time: 8:30 PM
Venue: Wing Lei Bar, Wynn Palace, Macau
Sept. 22: Negroni Week Opening Party @ Bar Leone
Negroni Week is kicking off in style with an Opening Party at Bar Leone, the two-time reigning champion of Asia’s 50 Best Bars,led by co-founder Lorenzo Antinori. This one-night-only event will feature a DJ set by Jamie Maddock, resident DJ of Cassio Hong Kong, and a chance to win a special Negroni Week X Bar Leone T-Shirt at the foosball machine.
Time: 5 PM to 9 PM
Location: Bar Leone, 11-15 Bridges Street, Central District
Cocktails: Four different Negroni drinks, each at HK$130.
Courtesy of The Foundry Asia
Sept. 24: Workshop 14 Guest Shift @ Lobster Bar
On Wednesday, Lobster Bar at the Island Shangri-La will host a special guest shift featuring Workshop 14, a bar from Hanoi recently awarded the Campari "One To Watch Award" at Asia's 50 Best Bars 2025.
Bartenders Quang Minh Nguyên and Rich McDonough will lead this exciting event, showcasing their masterful use of Vietnamese ingredients with an exclusive menu of Negroni-inspired cocktails.
Time: 6:30 PM to late
Location: Lobster Bar, Island Shangri-La, Supreme Court Road, Central District
Cocktails: Barry Galdi, Arc of Insanity, Is One Un Oeuf?, Old Fashioned Hot Date (all HK$168)
The celebrations continue with a free Negroni workshop at Sogo CWB B2/F led by Delphine Kong, Brand Ambassador of Campari. This workshop will cover the history of Campari & Negroni and — if you ever wish to learn how to make the perfect Negroni cocktail, this is your chance!
Time: 6 PM to 7 PM
Location: Sogo CWB B2/F, 555 Hennessy Road, Causeway Bay
Sept. 25: Italian-American Pizza Shop Party & Red Hands Guest Shift @ Honky Tonks Tavern
Also on the 25th, the Honky Tonks Tavernwill transform into an Italian-American pizza shop for a special Negroni Party featuring the “Red Hands” guest shift. Four rising talents, finalists from the Red Hands Round 2 competition, namely Max from Courtroom, Justin from Artifact, Ale from The Old Man, and Rick from The Pearl, will be serving up special Negroni creations every hour, alongside DJ Mike Wolf with a lively set to keep things going.
Honky Tonks Tavern will also offer a special cocktail menu throughout Negroni Week, with 10% of the profits from both the guest shift and the special menu going to Hong Kong Dog Rescue.
Time: 7 PM to 11 PM
Location: Honky Tonks Tavern, Man Hing Lane, Central District
Cocktails: HK$120 for the special menu
Sept. 27: Sora Guest Shift @ AVOCA (Mondrian Hong Kong)
The Negroni Week weekend begins in AVOCA at Mondrian Hong Kong, which will host a guest shift with Sora, a luxury sky bar from Phnom Penh, which recently debuted on Asia’s 50 Best Bars 51-100 list. The event will feature Director of Bars Jonas Vittur and rising star bartenderPhirun Lek, who will highlight Cambodian creativity and storytelling through their cocktails. Other highlights include the “Num Ansom Knor,” a Negroni-style cocktail inspired by Cambodian celebratory cake.
AVOCA will also be serving three special Negroni drinks exclusive for Negroni Week: the Banoffee Pie Negroni, South East Negroni, and Yan Tao Negroni.
Cocktails: Four special cocktails exclusive to the event night, featuring the highlight "Num Ansom Knor" for HK$138.
Sept. 28: A Night of Flavors, Aroma and Craftsmanship @ Qura
Wrapping up Negroni Week is a guest shift at Qura,featuring guest bartender Giusy Castaldo, the Global Red Hands Campari winner for 2023/2024, who will showcase her craftsmanship and unique flavors with special drinks like the Mixitico, Italiano, and Evergreen Negroni.
Time: 7 PM to 10 PM
Location: Qura Bar, Lobby Floor, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Cocktails: Mixitico, Italiano, and Evergreen Negroni at HK$168 each
Courtesy of The Foundry Asia
Negroni Week 2025 is shaping up to be a standout cocktail event, mixing up a great lineup of activities that celebrate this classic drink while giving back to the community.
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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, so bookmark it to stay up to date with the latest openings and happenings in Hong Kong!
September
Dive into a Seafood-Forward Menu at Salon des Refusés
Salon Des Refusés
Salon des Refusés recently debuted on Bridges Street to offer foodies an "intimate exhibition of small plates and sun-drenched Mediterranean flavour." Founded by Chef Luca Marinelli, whose mentorship under culinary legends Gualtiero Marchesi and Mauro Uliassi shaped his approach to seafood and seasonal produce, this new dining place celebrates Cuisine du Soleil with tasting plates for sharing.
Its menu features market-fresh seafood and vibrant produce, including Shima-Aji with salsa verde and Taggiasca olives, Hokkaido Scallops topped with salty-sweet Sicilian pistachios, and the minimalist take on Pâte de Fruits with mandarin and Campari flavors.
Open from 6 PM every Wednesday to Sunday, the restaurant offers both an intimate bar seating for close-up dining and candlelit banquettes for a full curated experience. Reserve a table now!
Savor Authentic Yunnan Cuisine at Mushroom Hong Kong
Mushroom Hong Kong
Located on the seventh floor of California Tower, Mushroom Hong Kong brings refined Yunnan dining to Central. As the sister restaurant of Shanghai’s Mó Huān Bistro, this new dining spot explores the Southwestern China province’s rich culinary heritage with a team led by a Black Pearl one-diamond award-winning Culinary Director.
Signature dishes include the fragrant Fried White Boletus with Qiubei Dry Red Pepper, the rare Stir-Fried Tiger's Paw Mushroom with Xuanwei ham slivers and crisp bean sprouts, and the 3 Years Nuodeng Ham with Milk Slice with thinly sliced ham and Bai-style hand-torn rushan (milk slice).
Location: Mushroom Hong Kong, 7/F, California Tower, Lan Kwai Fong, Central, Hong Kong
Say Annyeong to New Flavors at O’rm
O’rm
Soho’s latest culinary hotspot, O’rm, offers a modern take on Korean cuisine in a 20- to 23-seat space inspired by Jeju Island. The restaurant is led by Chef Junwoo Choi, Beverage Director Ted Ko, and Stella Yim, providing a full sensory experience at the chef’s table or shared dining setup.
Standout dishes include Yuk Hoe with Wagyu beef, Mini Crab Kimbap, Kamquat Salad, Bibim Buckwheat Noodles, and smoky grilled selections like LA Cut Short Rib and Spicy Pork Jowl. For plant-based options, try the crispy Cauliflower in gochujang sauce. The restaurant pairs these creations with a curated list of Korean spirits, boutique wines, and craft beverages for a complete modern Korean experience.
After the success of its pop-up at Harbour City, Chiikawa Ramen Buta Hong Kong has officially opened in Langham Place, marking its first overseas branch. A collaboration between Japan’s PARCO and local host Flames Concepts, the restaurant blends the whimsy of the beloved Chiikawa manga with authentic Japanese ramen.
Guests can choose from signature bowls like the Mini Chiikawa, Small Hachiware, and Big Usagi, each topped with a cute character fish cake and accompanied by a collectible sticker. Drinks are served in themed containers, and diners can also shop a wide range of Chiikawa merch, from ramen bowls to T-shirts. With 87 seats, this is the largest Chiikawa Ramen Buta yet.
To manage the number of visitors, walk-ins aren't allowed and guests are encouraged to book their slot via KKday.
Location: Chiikawa Ramen Buta, Shop 13, 12/F, Langham Place, 8 Argyle St, Mong Kok, Hong Kong
Enjoy Luxury at The Murray, Hong Kong's Cassia Lounge
The Murray, Hong Kong
The Murray, Hong Kong expands its luxury offerings with the debut of Cassia Lounge, an executive club lounge framed by the historic Cassia Tree. Available exclusively to select room and suite bookings, the lounge reimagines dining with a sequence of indulgent experiences.
Begin the day with a hearty breakfast service from 6:30 AM, followed by artisanal coffee and premium teas available throughout the afternoon. From 3 PM to 5 PM, a thoughtfully crafted afternoon tea menu offers sweet and savory bites made to order. In the evening, the culinary highlight arrives with chef’s canapés, from delicate seafood creations to seasonal specialties, paired with free-flow Ruinart Champagne and curated wines.
Rooted in friendship and authentic Thai flavors, Siaw "友" is a new Thai spot in Tsim Sha Tsui.
Founded by Chef Art Sinlaparkorn, who has previously worked at Mak Mak, Samsen, and 2025 MICHELIN Bib Gourmand recipient Thai Pai Dong, and General Manager Pae Promkerdkid, the venue features street food staples such as Boat Noodles, Pad Krapow, and unique dishes like Crispy Catfish Green Mango Salad and Pan-Grilled Coconut Rice Pancakes.
The Lasagna Factory - Bringing Italian Comfort to Hollywood Road
The Lasagna Factory
Launching on the first week of August, The Lasagna Factory is bringing homey Italian classics with a nostalgic twist to Sheung Wan.
Backed by the team behind Flat Iron and Picanhas', the menu centers on hearty, rich signature lasagna dishes, including Wagyu Short Rib,Sand Crab, and Organic Mushroom. The venue also offers other classics such as Polpette, Eggplant Parmesan, andClassic Tiramisu served tableside.
Flat Iron's iconic sharing steaks are also available at The Lasagna Factory if you need to hit your daily protein intake!
LE-TA-SU, Tokyo's Famous Solo Shabu Shabu Expands Across Hong Kong
LE-TA-SU
Tokyo's favorite solo shabu shabu spot,LE-TA-SU, is celebrating its first anniversary in Hong Kong with three new branches in Causeway Bay, Kowloon, and Yuen Long, along with a brandnew anniversary menu.
The Anniversary Special features Lobster Bisque Set with Japanese Wagyu Brisket and US Pork Loin, alongside special à la carte items like Boston Lobster, Lobster Bisque, and Lobster Bisque Ice Cream.
Note that only the new Causeway Bay branch is open to the public; the Yuen Long and Kowloon branches are still in the pre-opening stage!
Location: LE-TA-SU, Multiple locations across Hong Kong
New Buzz in Lan Kwai Fong - FUMI Joe Opens
FUMI Joe
The latest concept from LKF Concepts, FUMI Joe, debuts with a refined izakaya that brings together the best of Japanese favorites from FUMI and Kyoto Joe. Residing on the 23rd floor of California Tower, the new venue offers a sushi counter, robatayaki grill, and a beautiful skyline view from its balcony.
FUMI Joe's new menu offers a wide range of Japanese classics, including sushi, sashimi, robatayaki, and hearty mains. Highlights include the Trio Roll with sea urchin, chopped toro, and salmon, A4 Kumamoto Wagyuwith udon, and Snow Crab Kettle Rice Pot. Guests can also customize their meals (appetizers, mains, and sides) with the newly introduced personalized Build Your Comfort Dinner Set.
Don't miss out on their special summer dining deal: enjoy 15% off all-you-can-eat weekend dinners, available until 31 Aug. 2025.
Location:FUMI Joe, 23/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central
A New Nordic-Inspired Café Opens in Sheung Wan
VennerVenner
Venner, a new Nordic-inspired café and wine bar, has opened this summer! Founded by the duo behind the beloved (now closed) Hjem café, Elin Fu and Nelson Htoo, they've built Venner to bring a refreshed take on Scandinavian café culture to Hong Kong.
By day, the venue serves light-roast coffee, ceremonial-grade matcha, and small-batch Nordic bakes like skolebolle and cinnamon buns. At night, the venue shifts to natural wines by the glass and sharing plates like goat's cheese and ricotta cheesecake and prosciutto dates.
They're currently in their soft opening phase! Don't miss it if you're around Hollywood Road.
Hong Kong's First Parfait Specialty Store Debuts in Central
All Day Parfait
For those who have a sweet tooth, this is for you. The first parfait specialty store in Hong Kong, All Day Parfait, has just opened on Peel Street in Central, specializing in delicate, fruit-forward parfaits inspired by Japanese and Taiwanese dessert culture.
The café is currently offering six signature creations made with seasonal fruit, house-made ice cream, and various toppings for contrast, such as Honeydew Hojicha Symphony,Tipsy Strawberry Jasmine Cream Velvet, and a limited special edition, Salty World: Parma Stratas.
Each parfait is crafted “layered with love, served with joy,” inviting everyone to savor life’s perfect moments, one dessert at a time.
This may just be your next place to sober up after a night out as the venue opens until 11pm daily!
A New Multi-Concept Destination: Solstice Culinary Space
Solstice
Solstice Culinary Space is a new multi-concept hub in Central that fuses dining, learning, and cultural exchange under one roof. It houses SOL Restaurant, which serves elevated Korean cuisine; Uncle Quek, a casual eatery offering Southeast Asian comfort food; and Solstice Cooking Studio, a hands-on kitchen space led by MICHELIN-experienced chefs.
Founded by ZS Hospitality Group, the venue is committed to celebrating Asian food traditions in creative ways and nurturing new talents.
NEXT Shikaku, the Osaka-originated ramen house, is back in Central's Gough Street with its flavor-packed oyster ramen. Known for broths crafted from premium Japanese oysters, the venue has added a twist to its classics, like the Special Oyster Broth Ramen "ikasu" and "koeru."
Also joining the lineup are the Oyster Rice and Assorted Meat Platter, catering to those who don't feel like having noodles!
Location:NEXT Shikaku, G/F, 11 Gough Street, Central
Young Dabang Brings Viral 35cm Tteokbokki to Sha Tin
Young Dabang
Get ready, Sha Tin! Young Dabang, Korea's beloved tteokbokki chain, has landed at New Town Plaza! Their customizable Tteokbokki Pot, features a lengthy35cmtteokbokki(rice cake) with your favorite sides like fish cakes, quail eggs, yaki mandu (fried dumplings), mixed vegetables, and ramen noodles.
Beyond the pot, the menu also highlights sizzling claypot rice, mega kimbaps, andcheese-loaded fried chicken, taking Korean comfort food to the next level.
Pair your meal with their special drinks like the Bokbunja Beer Bomb, Kooksoondang Draft Makgeolli, and Peach Americano.
Location:Young Dabang, Shop 103A, L1, New Town Plaza, Phase I, Sha Tin, New Territories
The Doctor’s Residence by Dr. Fern is Back!
Dr. Fern
The Doctor is back! Officially opened on July 1, The Doctor's Residence by Dr. Fern is bringing a bold new gin experience to The Pottinger Hotel. Led by Bar Manager Babit Burathoki, expect a whimsical new "patient file" of "prescription cocktails" like the Brinewashed, Shroom Service, and The Jellyfish Martini.
The bar also has a 400+ gin library and on the food front, their menu offers comfort biteswith a twist such as Codependent Fish Burger and Double Smashed Buns.
Shoo Loong Kan Hotpot Serving Up Authentic Sichuan Flavors
Shoo Loong Kan Hotpot
Sichuan hotpotpowerhouse from ChengduShoo Loong Kan has launched in Hong Kong, bringing its iconic broths and bold Sichuan spice blends to Causeway Bay.
Experience an authentic Sichuan hotpot experience with signature broths like the 160-day fermented "Tianfu Yeast-Preserved" soup and the Supreme Beef Tallow Spicy Broth. Enjoy these flavor-packed broths with ingredient highlights like Volcanic Spiced Beef, Shoo Loong Kan Nine Treasures platter, and Panda Noodles.
Location:Shoo Loong Kan, 1/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong
A Vibrant New Hub in Soho, AER
AER
More than just a bar or restaurant, AER (Aesthetic Radio) arrived in Central as the neighborhood's latest multi-sensorycultural experience hub. The space merges a high-quality sound system, nostalgic cocktails, comfort food, and a soon-to-be-launched podcast room into one stylish, relaxing space to amplify connection and creativity.
Co-founded by a dynamic team of five, including names behind Sauce and The Old Man, expect DJ-curated weekends, pandan-inspired Midori Sours, mezcal tributes to sneakers, and Irish-inspired dishes.
Location:AER, UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central (Entrance on Aberdeen Street)
Bar Mind – 念, a Minimalist Take on Mixology
Bar Mind – 念
Tucked away on Elgin Street, Bar Mind – 念 offers an escape from Soho's bustling atmosphere. Founded by acclaimed bartenders Jo Lo and Birs Wong, the space aims to strip back the noise of modern bar culture, building on a simple idea: Cocktails as expressions of thought.
The menu highlights eight minimalist cocktails, including standouts like the bitter melon-infused A Taste of Home, the savory-sweet Campino Dreams, and tea-infused Zen Harmony.
Sichuan Rouge, a Reinterpretation of Traditional Sichuan Cuisine
Sichuan Rouge
Helmed by culinary icons Chefs Hu Taiqing and Kenny Chan, Sichuan Rouge is here to bring a fresh interpretation of traditional Sichuan Cuisine. The restaurant goes beyond the Mala heat, offering reimagined regional classics with over 40 imported spices, highlighting the complexity of Sichuan's 24 distinct flavor profiles.
Enjoy some of their signatures like Duck Blood in Chili Sauce, Lobster Mapo Tofu, and Smoked Eel wrapped in Pork Intestine in a 1,000-sq-ft space inspired by the 1930s Shek Tong Tsui.
Location:Sichuan Rouge, 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay
The Porch Reimagines South Korean Tradition Cuisine
The Porch
Escape the city rush at The Porch, a cozy Korean comfort spot in Kerry Hotel, inspired by Korea's traditional madang (front porch) culture. It's a place to gather, share stories, and savor flavors that feel like home.
The menu centers on soulful staples such as OG Chicken, K-BBQ-inspired Kochi Skewers, alongside Bangsang lunch sets featuring rice, soup, main, and unlimited banchan (side dish).
At the heart of the menu is Hong Kong's first halal-certifiedNational OG Chicken, served hand-torn into pieces with a variety of house-made dips.
Location: The Porch, Shop 101, 1/F, Kerry Hotel, Hung Hom
Thai Pai Dong's Latest Expansion to Central
Thai Pai Dong
Thai Pai Dong, the MICHELIN Bib Gourmand-awarded Thai restaurant, has expanded to Central with a new branch. This second outlet introduces the energetic spirit of Bangkok's late-night dining vibes.
Signature hits like their Wagyu Beef Boat Noodles and Stir-fried Spicy Flat Noodles are here to stay, along with new dishes like banana roti and fruit slushies.
Location: Thai Pai Dong, 6-8 Staunton Street, Central
June
GOSSiP, Central's Latest Cocktail Club
GOSSiP
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 HimalayanTiger, 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 midnighttill late!
Location: GOSSiP, 3/F, FOCO Building, 48 Cochrane St, Central
Halff Bakery, A New Addition to Sai Ying Pun
Halff Bakery
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 a12% 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
Mama Tiger Noodles
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.
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, andbone-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 at6pm!
Your New Favorite Spots in Causeway Bay - Yorucho & Madara
Yorucho
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 sashimireimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robatadelights 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 Soupwhen 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
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
VOON by Edward Voon
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 takeson 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 Gratinwith 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
Fete Up / BaseHall 02Meshiya / BaseHall 02
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
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.
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.
gróa
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
ROUCOU, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’sfirst 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!
Jean Pierre, the Latest Parisian-Style Bistro by Black Sheep Restaurants
Jean Pierre / 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!
China Tang by Lai Sun Dining has finally held its grand reopening onMay 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.
Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie
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!
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.
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.
Shanghai Plus Opens With an Elegant Blend of Cantonese and Shanghai Flavors
Shanghai Plus
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
Servo
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.
The Latest Addition to the Izakaya Scene, ALWAYS JOY
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
Tanukikoji
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 Nanohanarice.
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.
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 / @banhminem.hk
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 itssecond 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 exclusiveMini 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-meatoptions. Expect a queue when you go!
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.
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
Yaowarat
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
LALA
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!
Peak Pizza by Black Sheep Restaurants Has Landed at The Peak
Peak Pizza / Blacksheep Restaurant
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 HKD38a slice and HKD18 for unlimitedrefills of fountain soda.
Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter!
Experience the Art of Modern Chinese Cuisine at PATH with Tony Mok
PATH
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-starredAmber, 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
Instagram / @moropainhk
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.
Babette, a Contemporary French Restaurant Opens in Central
Instagram / @babette.hk
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 interpretationsof 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
Website / Omaroo Grill
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
Instagram / @ciakconcept
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
Torikizoku
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
Marmo Bistro / 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
Aire / Epicurean Group
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
Instagram / @mythjokbalhk
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
Instagram / @littlenapolihk
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
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Attention all cocktail enthusiasts and bar aficionados!
Hong Kong is currently gearing up for the 17th edition of The World’s 50 Best Bars this Oct. 8, 2025! In the lead-up to this momentous occasion, 50 Best has announced that some of Hong Kong’s leading bars and restaurants will play host to the 50 Best Signature Sessions — a dynamic series of cocktail experiences happening this Oct. 4 to 6, 2025!
After its successful debut in Singapore in 2023, the 50 Best Signature Sessions makes its return to Asia, bringing together world-class bartenders and local talent to deliver standout drinks and experiences for a weekend filled with collaboration, creativity, and culture.
Open to the public, cocktail lovers are invited not only for a special glimpse into the creativity shaping global cocktail culture, but for a chance to savour unique, spirit-forward creations with the global drinks community.
Here are the events set to happen for 50 Best Signature Sessions:
Pan-American Party - Oct. 4, 2025
Espresso Martini | Courtesy of Honky Tonky Tavern, World's 50 Best Bars
A fun-fuelled transcontinental takeover serving craveable crowd-pleasers to be held at Honky Tonks Tavern. Two of North and South America’s most cheerful bars, the Yacht Club (Denver) and Tres Monos (Buenos Aires), are joining forces with Honky Tonks for the ultimate party starter.
They’re only welcoming walk-ins from 5 PM to 9 PM.
Location: Honky Tonks Tavern, Man Hing Ln, Central, Hong Kong
TokyoLima Confidential - Oct. 5, 2025
Courtesy of TokyoLima, World's 50 Best Bars
Japanese skewers meet inventive sips from the super-cool drinking den Tokyo Confidential. Reservations are available here.
Location: TokyoLima, G/F Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central, Hong Kong
Best in Glass - Oct. 5, 2025
Matcha Kintoki | Courtesy of Gokan, World's 50 Best Bars
Gokan hosts the reunion of some of the world’s most respected bartenders and former winners of the Altos Bartenders’ Bartender Award as part of The World’s 50 Best Bars.
They’re only welcoming walk-ins in the evening.
Location: Gokan, 30 Ice House St., Central, Hong Kong
Canton Cocktail Banquet - Oct. 6, 2025
Courtesy of Ho Lee Fook, World's 50 Best Bars
Renowned bars Hope & Sesame (Guangzhou) and Wing Lei Bar (Macau) head to a Cantonese restaurant institution to pair its dishes with a selection of cocktails. Reservations are available here, with 40 spaces available on a first-come, first-served basis.
Location: Ho Lee Fook, 3-5 Elgin Street, SoHo, Hong Kong
Off Menu: Cocktails from (officially) the best drinks menu across the world, Oct. 6, 2025
Mala Punch | Courtesy of The Savoury Project, World's 50 Best Bars
The Savory Project plays host to an evening of explorative flavors from modern pioneers of savory-themed drinks programmes and previous winners of the Siete Misterios Best Cocktail Menu Award.
They’re only entertaining walk-ins in the evening.
Location: The Savory Project, 4 Staunton Street, SoHo, Central, Hong Kong
With only limited seats available, guests and those interested are highly encouraged to book their reservations early.
For more information and updates, visit 50 Best's website and check out their Instagram.
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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
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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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