Hong Kong’s premier food hall destination, BaseHall 01 & 02, continues to refresh its culinary offerings with the arrival of three new exciting concepts. From Cantonese dim sum and Sichuan-influenced comfort dishes to Japanese onigiri and a modern take on Hong Kong’s two-dish rice, the newly opened dining spots at Central's Jardine House add new layers to the already bustling food hall from this month onwards.
Now open at BaseHall 02, San Xi Lou (三希樓) brings a more casual extension of the established Hong Kong restaurant, which has been known since 2008 for its Sichuan cuisine and premium hot pot.
The BaseHall menu focuses on approachable dim sum, rice, and noodle dishes, including Crystal Shrimp Dumplings, Siu Mai, and Chicken Soup Xiao Long Bao (all priced at HK$22), as well as heartier plates such as Steamed Pork Ribs with Black Bean Sauce (HK$40) and Scallop Sticky Rice in Lotus Leaf (HK$38).
Rice and noodle staples include Steamed Rice with Salted Egg Pork Patty, Sichuan Dan Dan Noodles, and Chongqing-style Hot and Sour Noodles (all priced at HK$68), while the Signature Mala Saliva Chicken Rice (HK$138) offers a bolder and spice-forward option.
For set meals, diners can combine selected dim sum, noodles or rice, and a drink for a complete, everyday lunch from HK$88.
Also now open is TEMAI (天米), a Hong Kong-born Japanese concept built around freshly hand-shaped onigiri and balanced bento boxes. The onigiri range spans premium fillings such as A4 Wagyu Sukiyaki (HK$49), alongside everyday favorites (starts from HK$32) like Mentaiko Salad, Minced Chicken with Soy-cured Egg Yolk, and vegetarian options including Kinpira Maitake Mushrooms and Grilled Corn with Miso Pine Nut Butter.
TEMAI also offers maki rolls (from HK$40), customizable Create Your Own Bentosets (from HK$82), signature Tamagoyaki (HK$40), nourishing daily soups, and more for the on-the-go crowd.
Rounding out the trio is SEVENS, which recently launched on April 20, 2026, as a new ghost kitchen concept operating out of BaseHall 02. Focused on delivery and takeaway, SEVENS focuses on “This This Rice,” a modern interpretation of Hong Kong’s two-dish rice format.
The rotating weekly menu combines vegetables and mains such as Okra with Yuzu Vinaigrette, Honey Wasabi Chicken Thigh with Crispy Potatoes, and Slow-cooked Beef Cheek in Coconut Curry, with set lunch options ranging from the Lite Set (HK$58) to the Premium Set (HK$82), all customizable with different rice or noodle bases.
With these latest openings, BaseHall 01 & 02 continues to champion diverse dining formats and homegrown culinary ideas, reinforcing its role as a dynamic food destination in the heart of Central.
For more details, guests can visit their website, contact them via e-mail at info@basehall.hk, or follow them on Instagram.
Location: BaseHall 01 & 02, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Place, Central
