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Hong Kong’s dining scene welcomes a bold newcomer. Twist, a pasta bar on Bridges Street, opened its doors on Oct. 1, 2025, reimagining Italian classics through a distinctly local lens, where creativity meets comfort in a space designed for conversation and culinary play.
Courtesy of Twist
The 30-seat venue blends mid-century-inspired interiors with jewel-toned accents, an intimate bar, and curated playlists that set a lively, welcoming tone. It’s a setting that mirrors the brand’s ethos: nothing is left as an afterthought.
The menu is structured for flexibility and discovery with snacks, fresh pasta, and desserts.
Courtesy of Twist
Small plates, priced between HK$60 and HK$170, like Cantabrian Anchovy Toast, Cacio e Pepe Crochette, and "Nacho Italiano" Steak Tartare, invite sharing.
Pasta, ranging from HK$150 to HK$180, takes the spotlight with dishes that balance tradition and innovation: Baked Spicy Vodka Rigatoni with ‘nduja and ricotta, Duck Egg Bigoli with duck ragu, and Squid Ink Spaghetti featuring prawn, orange, zucchini, and dried shrimp roe from Yau Kee.
Vegetarians will love the Pumpkin-Stuffed Pappardelle with walnut and sage, while desserts, at HK$60 to HK$120, nod to Hong Kong nostalgia — Milk Tea Gelato, Lychee Sorbetto, and a cannoli crafted from crispy egg rolls sourced from a 40-year-old bakery (齒來香蛋卷).
Courtesy of Twist
At the helm is Chef Ben Sears, an award-winning Australian chef whose career spans Michelin-starred kitchens and acclaimed modern Asian venues. His flavor-first philosophy and technical precision shape Twist’s playful approach to pasta.
Drinks are equally inventive. Beverage directors Adam Schmidt and Edgar Santillan, the duo behind Honky Tonks Tavern, collaborate with the kitchen to create cocktails with culinary flair. Signature serves include the Truffle Sour (black truffle gin, Oloroso sherry) and Caprese Martini (with a mozzarella sidecar), complemented by a global wine list and inclusive non-alcoholic options.
Twist operates from Wednesday to Sunday from 5 PM till late. Make your reservations on their website, but walk-ins are welcome, subject to availability. Follow them on Instagram for more information.
Opening Hours: Wednesdays to Saturdays, from 5 PM till late
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Located on Bonham Strand in Sheung Wan, SIÜ SIÜ is the newest sake-forward izakaya to join the CENSU crew portfolio.
It’s a modern izakaya menu built for sharing. The name itself is a clever play on words: “siu siu” in Cantonese means “a little bit,” while its phonetic nod to the Japanese word for liquor (shu) underscores its spirited focus.
Courtesy of SIÜ SIÜ
The result is a dining experience that’s intimate yet lively, rooted in Japanese tradition but infused with playful creativity. Expect teppan-grilled specialties, inventive small plates, and one of Hong Kong’s most extensive sake selections — all designed to spark conversation and keep the night flowing.
Chef Story
Shun Sato (on the right) and his team | Courtesy of SIÜ SIÜ
The brain behind SIÜ SIÜ is Chef Shun Sato, whose reputation for inventive Japanese dining precedes him. Known for his work at CENSU, Shun brings the same meticulous attention to detail and flair for storytelling to SIÜ SIÜ with a dialogue between heritage and innovation.
What’s the Vibe and Venue Like
Courtesy of SIÜ SIÜ
SIÜ SIÜ feels like a hidden gem in Sheung Wan — cozy, lively, and intimate. The exterior is understated yet inviting, framed with greenery that softens the urban edge. Inside, the interiors strike a balance between rustic Japanese charm and modern minimalism, with warm wood accents, rattan chairs, and soft lantern lighting.
Photo by The Beat Asia
Pops of green trail along beams and alcoves, adding freshness to the earthy palette. Other decorative details like spotlighted alcoves displaying ceramic bowls and floral arrangements offer an artful touch — perfect for a meditative pause between rounds of food and sake.
Courtesy of SIÜ SIÜ
The open kitchen steals the spotlight, where chefs work the teppan grill in full view. It’s interactive and atmospheric, and the occasional waft of smoke reminds you this is real cooking — not a staged performance. Service is attentive and knowledgeable, especially when it comes to sake. Staff guide you through the experience, introducing bottles with stories and flavor notes that make the evening feel curated and personal.
The overall vibe is relaxed yet refined, with thoughtful details that make the space feel considered. It’s intimate enough for date nights, while small groups of three to four are highly recommended, and it’s perfectly fine for a meal alone at the teppan grill, because why not?
How Much Does It Cost
Photo by The Beat Asia
SIÜ SIÜ offers premium izakaya dining at reasonable prices. Lighter bites start at HK$68, while signatures and sharing plates range from HK$128 to HK$298, making it easy to mix and match for a full experience.
For drinks, sake flights begin at HK$148 per person, and each cup sake is HK$118 — ideal for pairing across the menu. Beyond its extensive sake program, SIÜ SIÜ also caters to wine lovers with a curated list featuring crisp whites like Sauvignon Blanc and aromatic Moscato, alongside bold reds such as Syrah.
Expect to spend HK$500 to 700 per person for a satisfying meal with drinks included.
What Is the Menu About
The menu is a celebration of modern izakaya dining — playful, sake-forward, and designed for sharing. It moves between delicate cold dishes, smoky teppan plates, and inventive bites that riff on Japanese classics with bold twists. Expect a mix of textures and flavors: crisp, tender, umami-rich, and occasionally surprising.
Highlights include wagyu spring rolls stuffed with molten cheese, Shaoxing wine-kissed prawns, and whole threadfin fish crisped to perfection. For those who love variety, the menu offers everything from sashimi to kamameshi rice bowls.
The sake program is another star. SIÜ SIÜ boasts one of the most extensive selections in Hong Kong, featuring choices of cup sake, premium bottles, and seasonal flights for those who want to explore. Each option brings its own personality — from crisp and dry to rich and umami-forward — and the staff guides pairings with ease, making the experience approachable for all.
If you’re new to sake or simply indecisive, start with the three-glass seasonal flight — a smart way to sample without committing to a full pour. But if you want something truly unique, dive into the cup sake selections. It’s a curated lineup of regional gems, each with its own personality and packaging design that feels like collectible art. These cups are as photogenic as they are delicious — perfectly embodying SIÜ SIÜ’s playful, sake-forward ethos.
What We Ordered
We sampled a generous spread that showcased SIÜ SIÜ’s playful approach to izakaya dining. Here are the highlights:
Pickled Kabu (HK$68)
Photo by The Beat Asia
A minimalist beauty — Japanese turnip perched on a pool of spinach miso, accented with Yamagata dashi. Refreshing and earthy, this dish is a visual statement and palate cleanser. The aesthetic and indulgent marinated turnip is delightful and paired with the classic Japanese flavors of spinach it's simple but satisfying. You'll quickly be grabbing seconds of the whimsically sliced turnip!
Drunken Prawn (HK$138)
Photo by The Beat Asia
Red prawns kissed with Shaoxing wine, served in a fragrant broth dotted with coriander oil. Bold, aromatic, and deeply umami — this was the star of the night. A refreshing cold dish on a warm summer night, it's a great burst of flavor to start your feast.
Prawn Okonomiyaki (HK$128)
Photo by The Beat Asia
Crispy prawn toast meets Osaka-style flair, topped with bonito flakes and a drizzle of tonkatsu sauce. The Prawn Okonomiyaki holds all of our favorite flavors in the classic Japanese dish in a new form. We love the creativity and perfect mix of salt, crispiness, and okonomi seasoning in this dish.
A crunchy, savory bite that’s impossible to stop at one, but you should because there are plenty more exquisite dishes that will follow this plate.
Crispy Horse Friend (HK$238)
Photo by The Beat Asia
A direct translation of the Cantonese name for threadfin fish (條馬友), the "Crispy Horse Friend" is a must-have at your table. Whole threadfin fish, golden and crisp, resting on a bed of coriander miso with pomelo and herbs. A showstopper for sharing — and surprisingly well-priced for its size. This was the universal favorite of our evening.
The refreshing coriander flavor is something unique that we have not come across in Hong Kong, with the miso giving umami deliciousness. Cooked to a perfect crisp, every bite is a joyful play on texture and flavor, the juicy pomelo giving a bonus sweet and sour punch.
Cold Oden (HK$98)
Photo by The Beat Asia
A chilled twist on a Japanese classic: daikon, tomato, shiitake, and mochi in delicate dashi. Light yet comforting, this is a perfect order between richer and hot bites. We loved this summer take, and although SIÜ SIÜ will be serving it hot over winter, we eagerly await its return next summer- because it was so delicious!
Crab Cup Udon (HK$138)
Photo by The Beat Asia
This one’s pure fun: snow crab meat and crab miso served in a giant cup that cheekily riffs on instant noodles. Playful comforting and packed with rich seafood flavor — this is a dish that sparks conversation as soon as it hits the table, and won't be missed on your Instagram stories.
Hamachi Sashimi (HK$138)
Photo by The Beat Asia
Clean slices of hamachi paired with grilled leek miso and yuzu kosho for a citrusy kick. The hamachi is elegant and balanced, a classic Censu Crew offer we never miss out on.
Tofu with Egg Yolk (HK$68)
Photo by The Beat Asia
Silky tofu crowned with a golden yolk, sprinkled with bonito flakes and fresh herbs. Add crab miso for a creamy, umami-packed dish that feels indulgent yet light, and very healthy. A nice protein-forward treat.
SIÜ SIÜ Potato (HK$78)
Photo by The Beat Asia
A sweet finale worth saving room for is the SIÜ SIÜ Potato - roasted yellow sweet potato topped with a delicate crèmeShan Zha brûlée. Comforting yet refined, this dessert bridges earthy warmth with a whisper of tartness — a perfect ending to a sake-forward feast. We will definitely be back for this one!
What We Liked
Photo by The Beat Asia
What stood out most at SIÜ SIÜ was its sake program — an experience that feels curated rather than overwhelming. From premium bottles to cup sake with packaging so playful it borders on collectible art, the selection is as photogenic as it is delicious.
The food delivered on its promise of creativity: the Drunken Prawn was a knockout, bold and aromatic with layers of umami that lingered long after the last bite. The Crispy Horse Friend impressed not only for its size but for its delicate crispness and bright herbaceous notes, making it perfect for sharing. And then came the SIÜ SIÜ Potato — the kind of dish that makes you pause and realize how good straightforward ingredients can be.
Courtesy of SIÜ SIÜ
Beyond the food and drink, we loved the thought behind the name. “SIÜ SIÜ” is a clever nod to Cantonese — a subtle gesture that roots the concept in local culture while staying true to its Japanese identity.
Service tied it all together: attentive, knowledgeable, and genuinely enthusiastic about guiding us through the menu. Add to that a cozy, lively atmosphere softened by greenery and anchored by an open kitchen, and you have a space that feels both curated and relaxed.
What We Didn’t Like
There wasn’t much to fault- we loved everything we ordered- but the open kitchen — while adding energy and authenticity — does bring occasional wafts of smoke. It’s not overwhelming, but those sensitive to scent might notice (in contrast, it does complete the authentic izakaya vibe). The intimate layout, which works beautifully for date nights and small groups, can feel tight for parties larger than five. Beyond that, SIÜ SIÜ delivers on its promise of modern izakaya dining without missing a beat.
Final Thoughts
The Beat Asia
More than an izakaya, SIÜ SIÜ is a spirited addition to Hong Kong’s dining scene that feels both curated and approachable. With inventive plates, an unmatched sake program, and a name that cleverly nods to Cantonese culture while embracing Japanese roots, it’s a concept that gets the details right.
The vibe is cozy and lively, perfect for date nights or intimate gatherings of three to four. The breadth of the sake selection and the staff’s expertise make it clear that this is a destination for sake enthusiasts and anyone who wants something special. Pair them with any dishes, and you’ve got a dining experience that lingers long after the last bite.
This food review is based on a complimentary media tasting provided by SIÜ SIÜ in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.
Reserve your spot via Inline — note that a HK$100 deposit per guest applies on Fridays and Saturdays, and there’s a 120-minute dining limit on weekends. For quick inquiries, reach out on WhatsApp (+852) 6604 9083. Visit CENSU's website, and follow SIÜ SIÜ on Instagram and Facebook for updates.
Location: G/F, The Strand, 49 Bonham Strand, Sheung Wan
Opening Hours: Mondays to Saturdays, from 6 PM to 11 PM
Enjoyed this article? Check out our previous Delish Eats reviews here.
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Following a successful series of pop-up stores at K11 MUSEA, Pacific Place, and ifc mall in March 2024, beloved Japanese dessert brand Mr. CHEESECAKE is finally debuting its first official outlet in the city at Hysan Place in Causeway Bay this Nov. 28, 2025!
Financier Caramel Hojicha | Courtesy of Mr. CHEESECAKESnowball Earl Grey Cookies | Courtesy of Mr. CHEESECAKE
The grand opening will feature the brand’s most delightful selection of baked treats, such as the rich and aromatic Financier Caramel Hojicha, the crumbly Snowball Earl Grey Cookies, and the limited-edition Mr. CHEESECAKE Praline Pistachio with its deep, nutty flavour.
Mr. CHEESECAKE Praline Pistachio | Courtesy of Mr. CHEESECAKE
Along with these favorites comes a new cup-style cheesecake line, the Mr. CHEESECAKE Petit — a baked surface with a smooth, half-baked texture that offers two delightful sensations in just one bite. Three flavours will be available at the Hysan Place store: the signature “Classic,” the Hong Kong-exclusive “Matcha,” and the popular “Cream Brew Coffee.”
The Mr. CHEESECAKE Petit | Courtesy of Mr. CHEESECAKE
With its cup-style format, customers and cheesecake lovers can enjoy their cakes on the go! It’s also perfectly portioned for one serving, making it the ideal treat for moments of indulgence or a thoughtful gift for someone special.
To celebrate the grand opening at Hysan Place, customers who spend HK$500 or more in a single transaction will receive one complimentary Mr. CHEESECAKE Petit Classic, with only 200 available pieces. Guests who follow the brand’s official Instagram account on-site can join a capsule toy event to receive a limited-edition charm.
Pre-orders for select products are now available until Nov. 30, 2025, through this website. Deliveries can be arranged for designated dates between Dec. 10 and 19, 2025, to over 100 pick-up points across Hong Kong, Kowloon, and the New Territories.
Don’t miss out on the grand opening event at Mr. CHEESECAKE Hysan Place this November! Follow Mr. CHEESECAKE on Instagram for more information and updates.
Location: B110, B1/F, Hysan Place, Causeway Bay, Hong Kong
Opening Hours: 11:30 AM to 9 PM
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There’s something about lunch that calls for simplicity — but not at the expense of flavor and Osteria Marzia gets that balance just right.
Tucked inside The Fleming in Wan Chai, this coastal Italian spot has rolled out a new lunch menu that feels like a seaside escape in the middle of the city. Known for its maritime-inspired interiors and ingredient-driven philosophy, the restaurant invites diners on a culinary voyage through Campania, Sicily, and beyond — where tradition meets creativity.
Photo by Instagram/Osteria Marzia
The menu opens with Crudi, Cotti e Insalate, a showcase of four raw and cooked starters to choose from.
Choices include Shimaji e Melagrana, a delicate Japanese Goldenthread fish paired with ruby pomegranate and fragrant tarragon oil — a dish described as “a slow-burning romance between East and West.” For rustic comfort, Pappa al Pomodoro layers charcoal-grilled bread with tomato sauce, stracciatella cheese, and smoked chicory.
Seppia alla Genovese brings baby cuttlefish and black ink together in a Ligurian-inspired medley, while the adventurous will appreciate Maruzzelle e Polenta, featuring slow-braised sea snails in a rich tomato sauce over creamy polenta.
The Beat Asia
Pasta, as the highlight of the menu, comes with two standout options.
Spaghetti al Tonno is a Southern Italian classic elevated with Mediterranean tuna belly, Sicilian capers, Taggiasca olives, and a drizzle of bay leaf oil — a “delectable alliance” of regional flavors.
Meanwhile, Pasta con le Sarde reinterprets Sicilian heritage with hand-rolled busiate pasta and Japanese iwashi sardines, finished with wild fennel, celery, and juniper berries for an aromatic, layered experience.
The Beat Asia
The Polpo e Fagioli pairs Mediterranean octopus with cannellini beans and frigitelli oil, echoing the rustic elegance of Italy’s coastal kitchens. Sides include whipped Purè di Patate or Carote alla Brace, charcoal-grilled baby carrots glazed with orange and chives.
The Beat Asia
The sweet finale features two Italian classics: Panna Cotta with almond milk, dark chocolate chips, and pistachio, and Babà al Rum, a Neapolitan sponge cake soaked in rum and crowned with Limoncello Chantilly cream.
With its nautical-chic setting, Southern Italian wine cellar, and storytelling-driven approach, Osteria Marzia offers an escape to the Mediterranean. This new lunch menu is a testament to the restaurant’s commitment to authenticity, innovation, and seasonality.
Location: Osteria Marzia, G/F, The Fleming, 41 Fleming Road, Wan Chai
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Beefbar is turning December into a month-long celebration of beef-fueled festivities, rolling out a lineup of holiday menus that run from polished dinners to champagne brunches and an opulent New Year’s Eve send-off.
All through December 2025 (except Dec. 24, 25 and 31), the Michelin-starred steak specialist is serving a Festive 5-Course Dinner at HK$1,380 per person, with an optional wine pairing at HK$980. The menu reads like a love letter to top-tier beef, crowned by Braised US Prime Short Rib, USDA Prime “Black Angus” French Bavette, and rich, marbled Omi Wagyu – a neat excuse to make “festive catch-up” sound very grown-up on the calendar.
Lai Sun Dining
On Christmas Eve and Christmas Day, the tone shifts gears with a 6-course Christmas Dinner Menu (HK$1,680/person). The evening opens with a lavish pairing of caviar and white truffle on US Filet Tartare, then moves through Shima Aji tiradito and Chestnut ravioli dressed in lobster and Jerusalem artichoke foam, before landing on a star main of Korean Hanwoo beef. It’s very much a “call the group chat and tell them to dress nicely” situation.
For those who prefer their festive celebrations in daylight, Beefbar is laying on a Christmas Brunch from 25–27 December at HK$880 per person, available from noon. Expect free-flow vintage champagne and spirits, generous carvings of USDA Prime Bavette, and a tableful of seasonal dishes designed for lingering weekends and loose afternoon plans.
Then, on New Year’s Eve, the restaurant will close the chapter on 2025 with a 6-course New Year’s Eve Tasting Menu (HK$1,980/person). It’s pitched as a final, indulgent salute to the year, with premium cuts and festive plates built for toasts, countdown photos, and at least one “we should do this again next year” promise.
With multiple menus, price points, and time slots, Beefbar’s festive programming is clearly aimed at everyone from date-night duos to full friend groups and office crews who prefer their year-end gatherings with champagne and serious beef on the table. Reservations are highly recommended – December seats don’t tend to last long when there’s caviar, Wagyu and bubbles involved.
Visit Lai Sun Dining's website for the latest dining offers and updates and follow Beefbar on Instagram and Facebook.
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Hong Kong’s MICHELIN-recommended Prince and the Peacock has set its winter schedule — and the calendar looks happily full.
Chef Palash Mitra has unveiled new dishes that trace India’s princely kitchens, with just enough ceremony to feel special and just enough restraint to keep things modern. Embark on an exquisite culinary journey with Prince and the Peacock this holiday season.
Black Sheep Restaurants
Savor seasonal delights on the winter menu including highlights lik Thukpa (HK$148) with winter cabbage and bamboo-shoot momos (Sikkim); Sandali Murgh (HK$338), tandoor-roasted yellow chicken scented with saffron, sandalwood and vetiver (Rajasthan/Mughal); Crab Claw Porichettu (HK$678), a Kerala-style stir-fry lifted by toddy vinegar; the slow-cooked Kandhari Veal Shank (market price) finished with pomegranate syrup (Mughal); and a clean Pear, Lemon and Green Tea Sorbet (HK$128) from Tanjore traditions. It’s a tidy tour of regional royalty — no passport required.
Black Sheep Restaurants
Festive plans are equally streamlined. A one-day Royal Sunday Roast Brunch lands Dec. 7 in collaboration with Chef Alyn Williams of Magistracy Dining Room, priced at HK$688 per guest. And for the first time, the restaurant will open Dec. 24-26 this year for Christmas lunch, serving its à la carte menu for those who prefer saffron over stuffing.
Gathering a small crowd? The Kohinoor private dining room seats up to ten and includes an open-air terrace overlooking Central — a neat solution for end-of-year plans without the spreadsheet headache.
Prince and the Peacock is located at the Central Magistracy in Tai Kwun and operates Mon–Sat from 6 PM for dinner (closed Sundays). Reservations can be made via reservations@princeandthepeacock.com.
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Fortnum & Mason 181 at K11 MUSEA is embracing the spirit of Christmas with festivities across new delightful food and drink offerings for a family fun-filled season.
Beginning Nov. 28, 2025, the British heritage brand will roll out a curated seasonal menu, featuring showstopping dishes like sous-vide Irish Kelly Bronze turkey with maple-glazed Brussels sprouts and a European blue lobster angel hair pasta flambéed tableside. Sweet tooths can indulge in festive desserts such as a molten chocolate soufflé with eggnog ice cream or spiced pumpkin crème brûlée.
Fortnum & Mason
Running until Dec. 31, the restaurant will also be partnering with local award-wining tea bar Tell Camellia to introduce four exclusive cocktails inspired by Fortnum’s signature tea blends.
These seasonal sips are served with three afternoon tea experiences: Classic, Savoury, and High Tea, each with delicately plated pastries, gourmet savories, and holiday-themed centerpieces.
Fortnum & Mason
Beyond the table, Fortnum & Mason brings back its beloved Father Christmas storytelling sessions this December, inviting families to celebrate the magic of the season in the cosiest way. For intimate celebrations, 181 also offers private dining experiences with harbour views and elegant set menus.
For reservations, private dining enquiries, or details on Father Christmas storytelling sessions, visit Fortnum & Mason Hong Kong.
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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!
November
Bite Into MICHELIN-Starred Skewers at Torikaze Hong Kong
Photo by Torikaze Hong Kong
Torikaze has ignited the local dining scene with the Hong Kong debut of Chef Yoshiteru Ikegawa's renowned restaurant at Forty-Five, LANDMARK. Known for his MICHELIN-starred restaurant, Torishiki, in Tokyo and acclaimed outposts in New York and Kyoto, Chef Ikegawa redefines the humble chicken skewer through his philosophy of Yakitori-dō (“the Way of Yakitori”), where precision and mindfulness meet fire and flavor.
Helmed locally by Chef Ryo Matsui, Torikaze showcases meticulously grilled skewers over premium Kishu binchotan (charcoal), highlighting both local Hong Kong Three Yellow Chicken and select Japanese cuts. The intimate 16-seat counter of the restaurant immerses guests in an omakase-style journey that celebrates texture, temperature, and time-honored technique.
Open from Monday to Saturday for lunch and dinner, Torikaze embodies the essence of Tokyo yakitori: refined, soulful, and unforgettable. Reserve your spot here!
Location: Torikaze Hong Kong, 43-45/F, FORTY-FIVE, Gloucester Tower, Landmark, 15 Queen's Road, Central
Enjoy Family-Style Mediterranean Dining at La Baia
Photo by La BaiaPhoto by La Baia
Bringing a slice of the Mediterranean to the Kai Tak Sports Park waterfront, La Baia is a vibrant all-day dining destination that captures the relaxed elegance of coastal Italy. Meaning “The Bay” in Italian, La Baia celebrates honest, family-style dining with a menu of handmade pastas, Neapolitan-style pizzas, and hearty mains, all crafted from scratch with seasonal ingredients.
Designed as a serene seaside escape, the restaurant features a sunlit interior inspired by Mediterranean coastal living, blending wood, stone, and natural textures with sweeping sea views and an inviting al fresco patio where pets are welcome. Ideal for pre-event meals or leisurely brunches, La Baia serves comforting Italian favorites alongside a daily happy hour and weekend à la carte brunch.
Location: La Baia, DC-010, G/F, Dining Cove, Kai Tak Sports Park
Enjoy Italian Cuisine with a Local Twist at Mi Manchi
Photo by Mi Manchi
Bringing heartfelt Italian dining to the East Kowloon Cultural Centre, Mi Manchi (meaning “I miss you” in Italian) blends authentic Italian techniques with local Hong Kong flavors for a menu that feels both comforting and inventive.
Founded by Gary and Horry, the restaurant is the first and currently the only dining spot within the new cultural venue. Guests can enjoy fresh handmade pastas, sourdough pizzas, and Italian classics reimagined with local ingredients, including Spaghetti alla Red Shrimp infused with Hua Diao wine, Mezze Maniche al Polpo e Nduja with XO sauce, Pistachio & Cheese Sourdough Pizza topped with Pecorino and toasted pistachios, and other signature classics.
Location: Mi Manchi, Cafe, 1/F, East Kowloon Cultural Centre, 60 Ngau Tau Kok Road, Kowloon (Kowloon Bay Station, Exit B)
Discover Plant-Based Dining and Terroir-Driven Cocktails at Peridot
Photo by Website/The Henderson
Perched on the 38th floor of The Henderson, Peridot is Hong Kong’s newest sky-high hotspot redefining plant-based fine dining and terroir-driven cocktails. Helmed by celebrated mixologist François Cavelier and Argentinian chef Lisandro Illa (formerly of Noma and Popl), this bold new concept brings together a fermentation-forward, plant-based haute cuisine menu and an innovative Global Terroir Cocktail Programme that celebrates the geography and craftsmanship behind every spirit.
Designed by Studio Paolo Ferrari, the space is a futuristic lime-green oasis overlooking Victoria Harbour, complete with a grand piano and over 20,000 hand-crafted lights. Whether you’re sipping a durian-spiked cocktail or indulging in nut-based cheeses and fruit-derived charcuterie, Peridot delivers an immersive experience where creativity, sustainability, and design meet.
Location: Peridot, Summit 38, 38/F, The Henderson, 2 Murray Road, Central, Hong Kong
Enjoy Robata-Grilled Skewers and More at YŪJŌ
Photo by YŪJŌPhoto by YŪJŌ
Bringing the warmth of a traditional Japanese izakaya into a modern setting, YŪJŌ (meaning “friendship” in Japanese) is the latest dining destination to open in Wan Chai’s Hopewell Mall and Hotel.
Led by Executive Chef Wai, formerly of Causeway Bay’s beloved WaiWai / Isoko, the restaurant celebrates the art of robata-grilled skewers alongside inventive small plates and sashimi crafted with precision and flair. Expect comforting yet creative dishes like Mentaiko Prawn Wrapped in Chicken Skin, Handmade Stuffed Wings (Mentaiko or Foie Gras), and Ika Risotto Nero, paired with sake or playful cocktails such as the Wasabi Coconut Milk Punch.
Discover Bold, Earthy Chinese Flavors at JIJA by Vicky Lau
Photo by JIJA by Vicky LauPhoto by JIJA by Vicky Lau
Renowned chef Vicky Lau, the culinary force behind two-MICHELIN-starred TATE Dining Room and one-star MORA, unveils her latest concept, JIJA by Vicky Lau, at the Kimpton Hotel in Tsim Sha Tsui. This modern Chinese bistro celebrates the bold, earthy flavors of Yunnan and southwest China, offering a heartfelt homage to the region’s vibrant produce, rich tea culture, and convivial dining spirit.
Helmed by Head Chef Sean Yuen, a 2024 SCMP Top Tables Rising Star, JIJA reimagines rustic classics like Pu’er Tea-Smoked Three Yellow Chicken, Seasonal Mushroom Salad, and Yunnan Pork Fat Fried Rice with refined techniques and lighter, MSG-free cooking. Guests can also enjoy inventive desserts blending Chinese and French pastry artistry, alongside curated teas and wines from Yunnan and beyond.
JIJA by Vicky Lau will open to the public on Nov. 18, 2025. Reserve a table now and be among the first to taste their exciting menu!
Location: JIJA by Vicky Lau, 15/F, Kimpton Hotel, 11 Middle Road, Tsim Sha Tsui, Hong Kong
Treat Yourself with Rich Coastal Mediterranean Flavors at Carmela
Photo by Carmela
From the acclaimed team behind FRANCIS and FRANCIS West comes Carmela (derived from Hebrew that means “garden” or “vineyard”), a breezy new Mediterranean restaurant in Central that celebrates coastal simplicity and fresh, produce-driven cooking. Located on Des Voeux Road, this all-day destination blends the easy rhythm of the Mediterranean with the buzz of city life.
The menu, led by a philosophy of freshness and provenance, highlights light, ingredient-led dishes like Whipped Mackerel Tarama, Grilled Zucchini Flowers, and Culurgiones in lemon butter. Pair these with an Olive Oil Martini or a glass from the restaurant's wine list for the full experience.
Carmela is now open to serve guests on weekdays (11:30 AM to 11 PM) and weekends (5 PM to 11 PM), with a lunch menu soft launching on Nov. 20, 2025. Reserve a spot now!
Location: Carmela, Shop G06, Nan Fung Tower, 173 Des Voeux Rd Central, Central
October
Bite to New Heights at Bakehouse by Grégoire Michaud
Photo by Bakehouse by Grégoire MichaudPhoto by Bakehouse by Grégoire Michaud
The city’s favorite bakery, Bakehouse by Grégoire Michaud, has brought its artisanal craft to The Peak Tower. Known for its sourdough breads and cult-favorite egg tarts, Bakehouse’s eighth location celebrates Hong Kong’s culinary soul with Peak-only exclusives: The Sun Kwai Heung Char Siu Turnover features tender, charcoal-roasted pork wrapped in Michaud’s buttery puff pastry, while the Mala Scallion Danish combines French lamination with the bold heat of Sichuan mala and the aroma of scallion pancakes.
Guests can enjoy their pastries with panoramic views or take them to-go after a walk along the Peak Trail. With added soups and sandwiches on the menu, this new branch is open daily and welcoming tourists, locals, anyone looking for a treat with a view!
Location: Bakehouse The Peak, G08, The Peak Tower, 128 Peak Rd, Mid-Levels, Hong Kong
Taste Japan's Take on Italian Cooking at Zozzona
Photo by Zozzona
Zozzona, the latest venture from Chef Takayuki Kumai with Vidur Yadav (Bengal Brothers) and Christopher Mark (former co-founder and culinary director of Black Sheep Restaurants), brings itameshi or Japanese-style Italian cooking to Hillwood Road in Tsim Sha Tsui.
The 40-seat pasta bar blends Tokyo's sensibility with Roman soul, offering a seasonal menu of handmade pastas and share plates built for pairing with sake or wine. Standouts include the signature Rigatoni alla Zozzona layered with house-made sausage and Jidori egg yolk, the Tagliolini Freddi with shiso and walnut pesto, and the Sicilian Red Prawn Linguine with stracciatella and pistachios.
This new restaurant is a reflection of Chef Takayuki’s two-decade journey across Japan, Italy, Singapore, and Hong Kong.
Location: Zozzona, 29-31 Hillwood Road, Tsim Sha Tsui, Hong Kong
Dine at a Modern Sake-Forward Izakaya at SIÜ SIÜ
Photo by SIÜ SIÜPhoto by SIÜ SIÜ
CENSU CREW expands its creative empire with SIÜ SIÜ, a new izakaya lighting up Sheung Wan. Led by Chef Shun Sato, the restaurant reimagines Japanese comfort food through fire, flavor, and fun.
Guests can expect a bold menu and sake that flows all night, such as the crowd favorite Crispy "Horse Friend," which is a deboned whole threadfin fish seasoned with coriander miso, pomelo, and herbs; the Prawn Okonomiyaki, which is toasted and fried to a crisp and slathered with tonkatsu sauce and bonito flakes; the Mooo? Kamameshi which blends uni, Wagyu beef, and scallop dashi over Niigata rice; and the SIÜ SIÜ Parfait which is made with strawberries, corn flakes, custard, and whipped cream.
Location: SIÜ SIÜ, G/F, The Strand, 49 Bonham Strand, Sheung Wan, Hong Kong
Try a Refined Yet Rebellious Dining Experience at Akira Back
Photo by Website/Akira Back
Celebrated Chef Akira Back has made a grand return to Hong Kong with his new namesake restaurant at The Henderson in Central, marking another milestone for the global culinary visionary behind Michelin-starred concepts in Seoul and Paris. Designed as a modern dining theatre, the newly launched space glows with artistic geometry and dramatic energy, mirroring Back’s fearless fusion of Korean, Japanese, and American influences.
Guests can savor signature creations like the AB Mushroom Pizza with white truffle oil, Toro Caviar with gochujang miso, and Compressed Watermelon Carpaccio marinated for 24 hours in paprika vinaigrette. Each dish showcases Chef Back’s precision, playfulness, and passion for reinvention, offering a refined yet rebellious dining experience that redefines Central’s culinary rhythm.
Location: Akira Back, 5/F, The Henderson, 2 Murray Road, Central, Hong Kong
Hong Kong Nostalgia Meets Italian Craft at Twist
TwistTwist
A love letter to Hong Kong written in pasta, Twist has opened its doors on Bridges Street, Central under the creative minds behind Bourke’s, Terracotta Lamma, Honky Tonks Tavern, and Mendel’s. Led by Chef Ben Sears, formerly of Michelin-starred L’Enclume, the pasta bar fuses Italian craft with Hong Kong’s culinary nostalgia.
The menu seamlessly weaves Hong Kong ingredients into Italian technique, offering standout dishes like Bone Marrow Macaroni inspired by Kau Kee’s curry brisket noodles, Stuffed Pumpkin Pappardelle with crispy sage leaves and a crumb of burnt butter for vegetarians, and Crispy Egg Roll Cannoli filled with ricotta and pistachio.
Pasta is made fresh daily in-house, while cocktails such as the Truffle Sour and Caprese Martini extend the culinary creativity to the bar. With a retro-cool design by Brash Atelier, Twist is Hong Kong’s newest spot where comfort meets culture, and pasta gets a local remix.
Location: Twist, 29 Bridges St, Tai Ping Shan, Hong Kong
Sip Cocktails in a Cinematic, Tokyo-inspired Setting at Yume
Yume
A new era begins at the legendary basement once home to Drop and Quality Goods Club. Yume (“dream” in Japanese) reimagines the venue as a sleek cocktail lounge that blends craft, culture, and comfort with a menu designed for modern nights out. Yume opens its doors early at 6pm, inviting guests to enjoy their cocktails and dine accompanied by a curated playlist; good vibes, good drinks, and music that isn't so overpowering you can't hear the person across from you.
Its first cocktail menu, Dream Is Destiny, features playful cocktails like It Was All a Dream (dark rum, rye whisky, pineapple, and coconut), Ukiyo (Nikka Days whisky with Oloroso sherry and sesame oil), F.YU (gin, soju, shiso, and melon), and Kiss of a Geisha (bourbon with shiitake and coffee liqueur). On the food side, the focus is on indulgent sharing plates, such as tuna tartare with Oscietra caviar, Wagyu beef sliders, Japanese beef curry empanadas, and Iberico pork katsu sandos.
Location: Yume, Basement, On Lok House, 39-43 Hollywood Rd, Central, Hong Kong
Get a Freshly Made Slice at Emmer Pizzeria
Photo by Emmer Pizzeria
Central’s dining scene gets a flavorful upgrade with the opening of Emmer Pizzeria at Landmark Atrium. Helmed by co-founders Adrien Ellul and Justin Kennedy and Executive Chef Karla Mendoza, the restaurant celebrates pizza made with emmer grain, a 19,000-year-old wheat known for its nutty flavor and light texture. Each dough undergoes daily hand-milling and long fermentation before being fired in a custom oven for that signature crisp-yet-pillowy crust.
Guests can savor fan favorites like the Brussels Sprouts pizza with pancetta and chili, the Dolce Diavola topped with naturally cured and fermented nitrate-free pepperoni, and the reinvented Quattro Formaggi 2.0 with D.O.P. gorgonzola, fontina, mozzarella, and cream sprinkled with Parmigiano-Reggiano, along with other iconic pizzas.
Location: Emmer Pizzeria, Shop 217A, 2/F The Landmark Atrium, 15 Queen’s Road Central
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, and Classic 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 brand new 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 Wagyu with 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 lengthy 35cm tteokbokki (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, and cheese-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 bites with 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 Chengdu Shoo 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-sensory cultural 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 sashimi reimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robata delights like their ox tongue, glazed with a kiwi-based sauce.
Don't miss out on their signatures like Nori Tacos and 72-hour Snow Beef Noodle Soup when you visit!
After your dinner, head over to their hidden bar, Madara, to end your night on a high.
Location:Yorucho, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
Madara
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 takes on comfort dishes such as reimagined laksa in two ways: Laksa Soup Noodles for lunch and Seafood Laksa Linguine for dinner; Beef Tenderloin Tartare with caviar and oyster cream; and Mud Crab Au Gratin with macaroni and Singaporean-style black pepper sauce.
Beyond your dining experience, VOON Retail is the gourmet extension of the kitchen that offers artisanal savory cookies and seasonal items crafted in collaboration with local artisans. They will be available online and at various pop-ups around the city.
Location: VOON by Edward Voon, Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town
May
Two New Venues Join BaseHall 02 - Fete Up and Meshiya
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’s first eight-seat cheese omakase dining experience. Inspired by the rice fields of Yamanashi Prefecture, founder Jeremy Evrard presents a Japanese-French creative, seasonal menu that celebrates raw milk in different forms.
Signature dishes include Goat Milk Cheese sea bream sashimi, Crab Tiramisu, and Organic Camembert. A must-try for the cheese lovers out there!
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 on May 7! Under the guidance of Executive Chef Menex, the newly reopened venue will provide a refreshed, elegant dining experience that elevates classic Canton, Beijing, and Sichuan flavors.
Marking this special occasion, China Tang is offering an exclusive reopening deal: From May 7-13, during lunch service, diners will receive a special house-made Palmier; and at dinner, guests will be treated to a Snowflake Crisp with Imperial Superior Red Bird’s Nest.
Location: China Tang, Shops 411-413 4/F Landmark Atrium, 15 Queen's Road Central, Central
Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie
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 Nanohana rice.
The real standout is the one-of-a-kind Hokkaido Sea Urchin soup, limited to only 80 bowls a day. This luxurious pot of soup is made with Ichiban Dashi- Japan's prized first-brew broth- with sea urchins sourced from Rishiri, Rausu, and Okushiri Islands.
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 its second location due to popular demand!
It has also made its way into MICHELIN's Hong Kong Street Food Restaurants Guide.
The Central branch offers their various classic Bánh Mì flavors, including an 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-meat options. Expect a queue when you go!
Location: Bánh Mì Nếm, 3 Chiu Lung Street, Central
Spice Bazaar in Tsim Sha Tsui
Spice Bazaar
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!
Location: LALA, G/F, 29 Lyndhurst Terrace, Central
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 HKD38 a slice and HKD18 for unlimited refills of fountain soda.
Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter!
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!
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 interpretations of French classics such as Poulet Jaune - whole poached yellow chicken served with Koshikari rice, Poireaux Vinaigrette - confit leek with Gribiche sauce, and Gnocchis Parisiennes - gnocchi pasta with mornay bechamel.
Babette is open daily with lunch, brunch, and à la carte offerings! Visit their Instagram to learn more.
Location: Babette, Shop G-3, G/F, Nan Fung Place, 173 Des Voeux Road, Central
Omaroo Grill, a New Australian Steakhouse by Wooloomooloo Group
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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Building on the success of its Michelin-starred sister restaurant, Jardin De Jade, Petit Jardin is opening its doors this November 2025 at The Peak Tower, offering diners and guests “A Taste of Shanghai – Contemporary Casual Dining.”
Founded in Shanghai in 2014 under the SSP Group, Petit Jardin offers a modern interpretation of Jiangnan cuisine, blending Huaiyang and Shanghainese influences in a casual setting. The menu features signatures like the Signature JiangnanGua Bao Platter, Shanghai Juicy Trio Assorted Xiao Long Bao, as well as a series of Creative Drinks and Chinese-inspired Cocktails.
Located at The Peak Tower in Hong Kong, the restaurant offers sweeping views of the Victoria Harbour, making it the perfect place to enjoy freshly made dim sum, seasonal dishes, and refined design — all in a casual yet elevated experience.
For more information, follow Petit Jardin Hong Kong on Facebook and Instagram.
Location: Shop 103, Level 1, The Peak Tower, 128 Peak Road, Hong Kong
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Following the successful launch of Akira Back last month, The Henderson introduces Peridot, a stunning, innovative concept perched within Summit 38, the building’s 38th floor.
Positioned as a new concept pushing the boundaries of design, mixology, and cuisine, Peridot offers an immersive experience rooted in innovation. Its lime-green space, curated by Studio Pablo Ferrari, sets the stage for a sensory journey anchored by its Global Terroir Cocktail Programme and a fermentation-forward haute cuisine menu.
At the helm of the bar is Francois Cavelier, whose terroir-inspired cocktail series pays homage to the geography and spirit of each drink. The debut collection transports guests to Kagoshima, Japan, drawing inspiration from the rich, volcanic soils from the Sakurajima volcano and reimagining classic flavours through shochu-based blends and artisanal glassware.
Highlights include The 3 A.M. Whisky, a late-night mingling of Kanosuke single malt and Maillard black apple decoction; Nude Study, a portrait laced with citrus and peppers; and Durian’s Consent, a bold mix of Musang King durian and overproof rum.
The 3 A.M. Whisky, Nude Study, and Durian's Consent | Courtesy of The Henderson
The cocktail programme is complemented by Chef Lisandro Illa, redefining plant-based dining with dishes built on fermentation and slow preparation. From small bites to elegant 3- or 4-course lunches, Chef Lisandro’s plant-forward haute cuisine shines and aligns well with Peridot’s experience.
Standout creations include Earth and Sea Caviars and Golden Sparassis Crispa Mushroom Fries, which showcase an interplay of textures and flavours, the Fleshy Fruits Cold Cuts, where nut-based cheeses and fruit-derived charcuterie offer a multisensory experience; Koji Carrot Pumpkin Ginger Soup, and Asado Mushroom with Chimichurri Forest and Chorizo Tempe.
Earth and Sea Caviars and Fleshy Fruits Cold Cuts | Courtesy of The HendersonGolden Sparassis Crispa Mushroom Fries, Koji Carrot Pumpkin Ginger Soup, and Asado Mushroom with Chimichurri Forest and Chorizo Tempe | Courtesy of The Henderson
Peridot comes alive with soulful live performances from Thursday to Saturday, featuring saxophonist Veronika Semylit, pianists, and late-night DJs. The atmosphere evolves from luminous daylight calm to vibrant nocturnal energy, centred on a striking light green grand piano — the space’s artistic centerpiece.
Courtesy of The Henderson
Positioned as a multi-faceted experience above the city, Peridot is more than just a bar or restaurant; it’s a destination where guests can connect, explore, and be inspired, and where storytelling and hospitality converge.
Peridot is open for lunch, bar snacks, and drinks from Monday to Saturday. Make a reservation here.
For more information, visit the Peridot website here and follow their Instagram page.
Location: 38/F, Summit 38, The Henderson, 2 Murray Road, Central, Hong Kong
Opening Hours: 12 PM to 2:30 PM (Lunch), 3 PM to 5 PM (Afternoon Delights), 6 PM to 10 PM (Evening), 10 PM to 1 AM (Late Night, Mon to Thurs), 10 PM to 2 AM (Late Night, Fri to Sat).
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