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Did you know that France has the lowest rates of adult obesity in Europe? According to the Organisation for Economic Co-operation and Development, only one in 10 people is obese in the country and nearly 40% of their population is considered overweight.
It’s a paradox that in a country of meat lovers, few French people are fat or obese.
Ever wondered how to eat like a French? People in France enjoy sweets and salty snacks, just like the rest of us, but depriving themselves of eating until they starve is unacceptable.
French people prefer buying their food locally from farmers' markets and avoid manufactured goods. For instance, French snacks, like croissants, contain full fat which is healthier compared to low-fat products.
With a bevy of dining places popping up around Hong Kong, we’ve listed a few French restaurants in the region for your next gastronomic trip.
BELON
BELON is a Michelin-starred neo-Parisian restaurant in Hong Kong, using the region’s best ingredients prepared with exceptional French culinary techniques.
The restaurant is popular for its open kitchen design with four seats lined up, where diners can watch the chefs flawlessly prepare their meals.
If you’ve been to France, you’ll know that French people adore beef or meat dishes because of its world-class cattle market. For meat lovers, Belon serves Wagyu Striploin with Pommes Anna, brimming with rich flavour and glazed with honey and soy sauce reduction.
Other French main courses available at BELON are Maine lobsters with asparagus and Vin Jaune, wild Brittany St. Pierre with clam and courgette, and stuffed Australian quail with walnut and cassis. To view BELON’s complete French menu, visit its website.
Location: 1F, 1-5 Elgin Street, SoHo, Central, Hong Kong
LaVache is a Parisian entrecôte steakhouse in Hong Kong famous for their steak frites or steak paired with French fries.
It is true that French people love to eat a combination of meat and potato dishes, hence the most traditional way of serving steak up until today. This brasserie amped up their steak frites coupled with organic green salad, USDA Prime ribeye, and a pot of La Vache’s secret sauce.
The restaurant can be found in the neighbourhoods of SoHo, Tsim Sha Tsui, and Admiralty. To complete your French dining experience, we recommend trying its Tarte Tatin baked with caramelised Gala apples and flaky puff pastry base, lemon meringue tart, strawberry rose custard, and mango coconut cake, among others.
Location: 48 Peel Street, SoHo; 12 Hart Avenue, Tsim Sha Tsui, Kowloon; and Shop 007, Pacific Place, 88 Queensway, Admiralty, Hong Kong
A new French touch to Central’s dining and wining scene is Terroirs by LQV, a new electric wine bar and lounge standing on Lyndhurst Terrace in celebration of French wines and artisanal producers of cheese, breads, and snack meats. French-run Hong Kong-based LQV Group import more than 2,000 bottles of wines to cater to every white, red, and rose drinker, with more than 300 bottles priced below HK$500.
Terroirs' strong menu offering features fine quality ingredients all imported from artisan producers and independent producers. We recommend pairing your wine choices with the pissaladiere and pate en croute for a welcome flavour of north-eastern French pork and foie gras. The artisinal cold cut platters and cheese boards suit well for fresh tangy and salty bites when sipping your wine glasses!
Location: 3/F, 1 Lyndhurst Terrace, Central, Hong Kong
The Bistro du Vin, located at the western end of Sai Wan, is another Parisian-style bistro in Hong Kong.
The restaurant is known for its signature dish, a famous Marseillan stew called – bouillabaisse, which is perfectly paired with toasted baguette slices and a bottle of wine. It serves traditional French meat dishes, homemade patés, rillettes, and stews, but if your taste buds are craving for something new, you may luxuriate in its lobster linguine, confit duck with lentils, and grilled Turbot with lemon, to name a few.
Location: 39 Cadogan St, Kennedy Town, Sai Wan, Hong Kong
Established in 2012, Odelice was the brainchild of passionate owners (Julien and Joyce) who met in London and brought forth this casual French dining place from Paris to Asia.
This restaurant in Hong Kong serves traditional French cuisine with Asian influences and Parisian recipes at a reasonable price.
You may catch its weekly promo every Monday, Tuesday & Wednesday from 5.30 PM to 10 PM (last order is at 9 PM). Every Monday, you can enjoy an extra-large whole lobster for HK$368, while a free flow of mussels is offered every Tuesday for HK$258 per person. Finally, you should not miss out on Odelice’s steak with unlimited fries worth HK$198 only per person. You may check out the complete sets of menu on the Odelice website.
Drinking wine during dinner is a staple on every French table. They drink wine with their meal and should be sipped slowly to enjoy each other’s company – and not to get drunk.
Café ÉPURE is a Michelin-starred restaurant in Hong Kong where you can savour delicious gastronomic foods in French style. Moreover, the restaurant prides itself for its luxurious cellar collection of vintage wines such as fourth-generation Château Haut-Bailly with Véronique Sanders, Champagne Bollinger, R.D. 1982, Meursault Les Narvaux-Dessours, Clos de la Roche, Dom, Pauillac Château, and more.
Location: Shop 403, inside Epure, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui, Hong Kong
Le Bistro Winebeast is a modern French restaurant in Hong Kong that specialises in different kinds of wine that’ll please “everyone’s palate and budget.”
The bistro serves France’s Domaines and Châteaux for regular wine dinners, including a welcome drink and a four-course menu hosted by the owner or ambassador.
For an exquisite French dining experience, we recommend trying Winebeast’s signature dishes: Polmard beef Tartare served with toasted bread (HK$208), Pithiver of pigeon and foie gras, French puff pastry, fennel marmalade, veal jus (HK$428), confit duck leg, grilled mushroom, mashed potato (HK$368), and apple crumble, cinnamon, raisin, vanilla ice cream (HK$128).
Its menus are seasonal or change every six weeks to feature the best and freshest tasting dishes (and wine, of course!) to satisfy your cravings depending on the weather. Nevertheless, Winebeast has permanent signature French-flavoured dishes that you should try every time you visit..
Location: G/F, Newman House, 35-45 Johnston Rd, Wan Chai, Hong Kong
Looking for a French restaurant with a relaxing atmosphere? If you’re nearby Aspen Court in Sai Ying Pun, you can find this bistro in the neighbourhood inspired by the iconic metro stations of Paris.
Some of the classic dishes it offers includes beef tartare, onion soup, and homemade tarte tatin. Metropolitain is open daily from 11 AM to 12 AM and from 9 AM to 12 AM on weekends and public holidays.
For takeaway, you can order via their delivery partners, Deliveroo and Foodpanda, from 11 AM to 9:30 PM.
Location: Aspen Court, 46 High St, Sai Ying Pun, Hong Kong
Founded in 1953, this Michelin-starred restaurant in Hong Kong epitomises the “modern interpretation of French classics” led by well-known culinary maestro Albin Gobil.
Gaddi’s is the top of mind when it comes to European and Japanese cuisine prepared in a modern French style, served in a luxurious dining room of The Peninsula Hotel (take the dedicated elevator from The Peninsula Arcade entrance adjacent to Nathan Road).
Some of the French dishes it offers are the highly recommended blue Brittany lobster with Romesco sauce, Hokkaido scallops, Kaviari Kristal caviar, French peas “à la Francaise’’, Noilly-Prat, Boston lobster, Australian black truffle, textures of corn, Perigueux sauce, and more.
Gaddi’s is open every Tuesday to Saturday from 12 PM to 2:30 PM (lunch) and from 6:30 PM to 10:30 PM (dinner). Guests are encouraged to wear business casual or elegant attire when dining.
Location: 1F, The Peninsula Hotel, Salisbury Road, Hong Kong
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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.
Meetlocal Chef Edmond Ip — the dynamic Executive Chef behind Shanghai Plus, and one of the industry's youngest trailblazers of Chinese cuisine in Hong Kong.
Chef Edmond is shaking up the city's culinary scene with his modern take on Shanghainese flavors, expertly intertwined with Cantonese influences.
Nestled in the newly revitalized Shui On Centre in Wan Chai, Shanghai Plus —managed by the renowned Langham Hospitality Group — embodies Chef Edmond’s passion and dedication to dining.
Armed with more than 20 years of expertise honed in prestigious Chinese kitchens across Hong Kong,Chef Edmond continuously pushes boundaries, crafting innovative interpretations and cross-cultural dishes that redefine modern Shanghainese cuisine.
Courtesy of Shanghai Plus
At Shanghai Plus, diners can explore light, reimagined Shanghainese fare and savor dishes that emphasize premium seasonal, locally sourced ingredients. Chef Edmond has crafted an extensive menu of 77 dishes, which are entirely free of MSG and additives, underscoring his commitment to purity and tradition in every bite.
The Beat Asia had the chance to chat with Chef Edmond about his illustrious culinary journey and his views on the next generation of Cantonese Cuisine in Hong Kong.
What initially attracted you to join the restaurant industry?
Working in the restaurant industry was not attractive at first. The hours are long, and during holidays and celebrations, restaurant workers have to work to help others celebrate. There is no time for friends' gatherings or dating. I didn't do well in school when I was young, and since the restaurant industry doesn't require academic qualifications, I decided to join the restaurant industry.
What is unique about Shanghai Plus in Hong Kong's Shanghainese cuisine scene?
Courtesy of Shanghai Plus
The dining philosophy and uniqueness of Shanghai Plus lie in incorporating elements and concepts of Cantonese cuisine into traditional Shanghai dishes. Innovation without forgetting tradition! Of course, we also respect tradition, so not all dishes incorporate Cantonese elements. I don't want to give people the impression of new-style Shanghai cuisine or “fusion” cuisine, I just want to make traditional Shanghai cuisine well and give customers the feeling that a Cantonese chef can also cook delicious Shanghai cuisine.
Chef Edmond, what inspired you to integrate Shanghai cuisine with Cantonese influences at Shanghai Plus?
Courtesy of Shanghai Plus
The company wanted to open a Shanghai cuisine restaurant and chose me. I am grateful to the company for giving me this opportunity to challenge myself. I am a Cantonese cuisine chef, so naturally, I use my Cantonese cuisine background to cook traditional Shanghai dishes.
What was your experience like transitioning from Cantonese cuisine to Shanghai cuisine?
Courtesy of Shanghai Plus
I experienced some gossip, saying, "A Cantonese chef cooking Shanghai cuisine? Can they do it? Do they know how?" But many senior chefs also encouraged me. There is no problem with cooking any cuisine; it depends on whether you have the heart to do it. Your mindset determines your level. As a chef, you need to use your professional knowledge to handle different ingredients, understand the characteristics of the cuisine, and use your experience to cook dishes with a personal style.
What is the biggest challenge chefs face when handling Shanghai and Cantonese cuisine?
Many high-end restaurants and hotels no longer use MSG, but a lot of cuisines and restaurants still use it. The biggest challenge is to get them to adapt to cooking without MSG, as this is banned in the company, and many chefs' recipes still include it even to this day. We need to change all the measurements, methods, and sauces to be MSG-free. We constantly try and improve at Shanghai Plus.
Can you tell us about the process of developing the menu? What challenges did you face in creating such a broad yet concise and ingredient-focused menu?
The company had never done Shanghai cuisine before, so developing the menu wasn't difficult; finding good suppliers and staffing is challenging. Another major challenge is that I have to educate the traditional Shanghai chefs in our kitchen not to use MSG, which they have used throughout their kitchen careers in cooking. Changing their mindset is not easy. I am thankful we are getting there day by day.
Is there a dish at Shanghai Plus that you are particularly proud of?
Fried Pork Ribs with aged, dried tangerine peel in balsamic vinegar sauce | Courtesy of Shanghai Plus
I wouldn't say proud, but the dish that customers have recognized should be the Fried Pork Ribs with aged, dried tangerine peel in balsamic vinegar sauce. I use fresh pork belly ribs with balanced fat and lean meat, choose mellow Italian black vinegar and appropriately sweet Okinawan black sugar to replace traditional Zhenjiang vinegar and white sugar for the sauce, and finally add a touch of Cantonese element with aged tangerine peel for garnish. It has a unique aroma —fresh and not greasy.
How would you describe your culinary journey? How do you feel about your current situation?
Courtesy of Shanghai Plus
In the first few years of my career, I didn't seriously study and often arrived late to work, with a mindset of working and leaving. Until one time, I remember clearly, the kitchen staff had finished their work, and only a few apprentices and I were cleaning up. Suddenly, a customer requested an additional order. In a situation where I had no choice, I, being the most experienced, tried cooking.
I received praise from the customer and the kitchen leader, who had been observing me. I was a bad student who didn't study, then suddenly I was a chef. I had never been recognized by anyone, but because of a small dish, I received praise from the customer and recognition from the kitchen leader.
At that moment, I felt I had finally found my direction, so from that day on, I put a lot of effort into learning and improving my culinary skills, reading many cooking books (the internet wasn't developed at that time), participating in competitions, and meeting a group of friends who were equally passionate about food.
After years of hard work, I am now considered the youngest executive chef of Chinesecuisine in Hong Kong. I will forever be grateful and learning from my peers.
How do you see the development direction of Cantonese cuisine in the next 5 to 10 years?
Courtesy of Shanghai Plus
The development direction of Cantonese cuisine in the next 5 to 10 years will focus on health and environmental protection, as well as meeting customer needs. There will also be more emphasis on the usage of local ingredients and better dish presentations versus the traditional style.
Are there any young talents or trends in Cantonese cuisine that give you hope?
There are definitely young talents; I hope I am considered one of them! However, regardless of the cuisine, there are very few people entering the industry. So, with fewer people entering the industry, opportunities increase. Hong Kong as a whole needs more young talent in the Chinese cuisine sector; this is really missing.
What advice would you give to young chefs or those aspiring to open a restaurant?
Courtesy of Shanghai Plus
My advice to young chefs is to learn English and Mandarin well, so you can communicate and interact with different customers. If you aspire to open a restaurant, you need to understand whether you want to open a tea restaurant, snack shop, or high-end restaurant. Once you understand [that], you need to think about what can make you stand out or maintain an advantage in this market. Given the current economic environment, if you haven't thought it through, I suggest not opening a restaurant.
Looking ahead, what are your goals for Shanghai Plus?
In the future, I want more customers to know about Shanghai Plus. Shanghai cuisine doesn't have to be heavy and oily. The key is no MSG! The goal is, of course, to gain customer recognition and hopefully win some restaurant awards for the restaurant, and to give back to the company for their trust and support.
Location: Shop 201, 2/F, Shui On Center, 6-8 Harbour Road, Wan Chai, Hong Kong
Opening Hours: Daily
Lunch: 11:30 AM to 3 PM (2:30 last order)
Dinner: 5:30 PM to 10:30 PM (9:30 PM last order)
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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This Father’s Day, treat Dad to a special meal in Hong Kong with an array of curated menus. From sizzling steaks and seafood feasts to traditional banquets and international buffets, restaurants across the city are offering exclusive set dinners and gourmet promotions for the best Dads ever. Whether he prefers a lavish hotel spread or a Japanese-filled menu, there’s something to satisfy every taste. Check them out below and book in advance to score a good deal.
The Café Father's Day Buffet
Website/Sheraton Hong Kong Hotel & Towers
Celebrate Father’s Day with a decadent Japanese-inspired buffet at The Café, Sheraton Hong Kong Hotel & Towers. Available exclusively on June 14 and 15, 2025, Executive Chef Paolo Federici presents over 100 Japanese delicacies, including fresh oysters from France and the United States, sweet Boston lobster (dinner only), snow crab legs, sashimi, sushi, and teppanyaki Miyazaki A4 Wagyu ribeye. Cap the feast with artisanal desserts by Pastry Chef Sam Chan, featuring treats like yuzu cream cheesecake and Japanese chestnut tiramisu.
As a Father’s Day dinner special, each guest enjoys an individual portion of foie gras with balsamic sauce. Lunch is priced at HK$568 for adults and HK$284 for children, while dinner is HK$788 for adults and HK$394 for children (subject to 10% service charge). Limited seats are available, so early booking is recommended via the Sheraton eShop.
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Father’s Day Teppanyaki Gourmet Delights
Website/ROYAL PARK HOTEL
Treat Dad to an indulgent teppanyaki feast at Sakurada Japanese Restaurant, Royal Park Hotel this Father’s Day. From June 13 to 15, 2025, enjoy a specially priced gourmet menu at HK$1,280 per person (originally priced at HK$1,580), featuring exquisite dishes like grilled Miyazaki Wagyu beef skewers, Hiroshima oyster agemono, whole Boston lobster with sake butter sauce, Kagoshima A3 Wagyu steak (with an optional HK$200 upgrade to Japanese A5 tenderloin), and sashimi including tuna belly and Botan shrimp. The meal concludes with two delectable desserts, Shizuoka muskmelon and green tea ice cream, to refresh your taste buds.
Two dinner sessions are available daily: 5:45 PM to 7:45 PM and 8 PM to 10 PM. Advance reservation with deposit by June 11 is required to enjoy the promotional price. Book directly through Royal Park Hotel's website to secure your seats.
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Dad-tastic Father’s Day Buffet
Website/Park Hotel Hong Kong
Celebrate Father’s Day with a fun and flavorful buffet at Park Café, Park Hotel Hong Kong on June 14 and 15, 2025. Choose from a variety of buffet sessions: lunch (priced at HK$328 for adults and HK$298 children), afternoon tea (priced at HK$298 for adults and HK$278 for children), or dinner (priced at HK$608 for adults and HK$418 for children on June 14, and HK$628 for adults and HK$438 for children on June 15).
The dinner buffet includes a complimentary serving of baked lobster with black truffle and cheese and garlic, plus free-flow red or white wine for dads. Guests can also enjoy greeting cards, photo props, and a free instant family photo, which is perfect for remembering Dad's special day.
Special discounts include up to 40% off with an early bird deposit by June 13. Reservations are recommended, with added perks like complimentary parking for groups of four or more dining at dinner. To book, call (852) 2731 2168 or WhatsApp (852) 6588 0682.
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SOMMkind of Brunch & SOMMAllSet Dinner Menu
Photo by The Landmark Mandarin Oriental
SOMM at The Landmark Mandarin Oriental is pulling out all the stops this Father's Day with its indulgent SOMMkind of Brunch and refined SOMMAllSet Dinner Menu, available on June 14 and 15, 2025. Treat dad to a brunch feast starting from HK$778+ per person, which includes a 90-minute free-flow of selected beverages, a breadbasket, sharing starters like O’Connor Angus Beef Carpaccio and Scampi Tempura, and standout mains such as Toothfish with Nora Chili or the Côte de Boeuf for sharing.
For dinner, elevate the celebration with a three- or four-course wine-paired menu featuring the restaurant's most celebrated dishes starting at HK$758+ per person, plus à la carte options if you're hungry for more.
Reservations are recommended and can be made via phone at +852 +852 2132 0055 or through the restaurant's official website.
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Shūmatsu Brunch with Baikingu Station
Zuma Hong Kong
Zuma Hong Kong is celebrating Father’s Day this year with the debut of its elevated Shūmatsu Brunch, a luxurious reinterpretation of its signature weekend experience, on June 14 and 15, 2025, from 11 AM. Guests will be treated to a mix of à la carte starters, a premium sushi and sashimi platter, and unlimited dishes from the new baikingu station, where Japanese hot items are freshly prepared at the robata grill. Highlights include Tempura, Karaage, Tsukune, Angus Sirloin, and optional upgrades like Roasted Lobster (HK$220) and A4 Wagyu Sirloin (HK$590).
The brunch wraps with a lavish Premium Dessert Platter and live percussion performances to liven up the weekend. Guests can choose from four packages starting at HK$788 per person (soft drinks only) up to HK$2,888 per person (with Dom Pérignon). Book your spot via Zuma’s website or contact the restaurant directly at +852 3657 6388 or [email protected].
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Father's Day Special: KITCHEN Lunch & Dinner Buffet
Website/W Hong Kong
Enjoy a decadent Father's Day lunch or dinner buffet at KITCHEN, W Hong Kong on June 14 and 15, 2025. Both sessions promise a feast of international delights, from fresh seafood and succulent meats to exquisite desserts. Lunch runs from 12 NN to 2:30 PM and is priced at HK$698 per adult (with unlimited oysters and free-flow sparkling wine) and HK$418 per child (ages 3 to 11, with free-flow juice). Dinner is served from 6 PM to 9:30 PM at HK$938 per adult and HK$608 per child.
Reserve your spot by calling (852) 3717 2299 or sending an email to [email protected]. For extra savings, enjoy up to 25% off with a voucher from W the Shop. Vouchers must be purchased online in advance and presented upon arrival.
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THE STEAK HOUSE Father’s Day Lunch
Sevenrooms/THE STEAK HOUSE
Treat the family's hero with lunch that will surely energize them at The Steak House, Regent Hong Kong on June 15, 2025, from 12 NN to 3 PM. Priced at HK$988 per adult and HK$688 per child (ages 4 to 11), this refined dining experience includes a lavish cold cuts and salad bar, a seafood sampler with caviar and shrimp cocktail, and starters like Eggs Benedict and rich Canadian lobster bisque. For mains, guests can choose from premium charcoal-grilled beef cuts, such as USDA Prime Tenderloin and Australian M5 Striploin, or opt for a Surf & Turf combo with grilled Spanish octopus or Ora King salmon.
Each meal includes sides, desserts, coffee or tea, and free-flow orange juice and soft drinks. Wine lovers can upgrade to free-flow Prosecco (HK$298) or Champagne (HK$468) until 2:30 PM. Book your table at +852 2313 2313 or online via Sevenrooms.
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The Park Lane Hong Kong, Autograph Collection Father's Day Specials
Photo by The Park Lane Hong Kong, Autograph Collection
The Park Lane Hong Kong, Autograph Collection is celebrating Father’s Day with three indulgent dining experiences across their establishments from June 6 to 22, 2025. At PLAYT, the Super Dad’s Nutritious Father’s Day Buffet(HK$438+ for adults and HK$298+ for children) features protein-packed dishes like Braised Bean Curd with Oyster and Double-boiled Chicken Soup with Chinese herbs, plus a dessert corner with Jack Daniel’s Whisky Gelato and Baileys Chocolate Cake. The buffet is available for both lunch (12 NN to 2:30 PM)and dinner (6 PM to 9:30 PM), with two dinner seatings on June 14 and 15, 2025.
Upstairs, SKYE Roofbar & Brasserie presents a Father’s Day Australian Sharing Beef Set (HK$780 per person, minimum two) on June 14 and 15, 2025, from 6 PM, spotlighting premium cuts in elegant French dishes such as Black Angus Ribeye and Wagyu Beef Pie. Don’t miss Ebb & Flow’s Chocolate Pistachio Cake as well, available from now until June 30 at HK$388 (1 pound) or HK$776 (2 pounds), with a 20% discount via the hotel's e-shop.
Reservations via Park Lane’s website or by phone (+852) 2293 8888 or email [email protected] are highly recommended.
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What if some of Hong Kong’s trendiest, most influential restaurants reinvented their signature flavors in an exclusive grab-and-go format? That’s exactly the delicious concept behind LMO Freshly Baked’s exciting new Tastemaker Series, launching now at their LANDMARK Atrium branch.
This monthly series runs from May through September, curated by ChefRichard Ekkebus, Director of Culinary Operations & Food & Beverage at Mandarin Oriental, The Landmark Hong Kong.
Each month, one of Hong Kong’s most influential dining spots takes over the grab-and-go menu, crafting exclusive sandwiches, salads, soups, and pies that bring their unique flavors into a convenient and affordable format, perfect for the city’s fast-paced lifestyle.
The lineup reads like a who’s who of Hong Kong’s dining scene; the full schedule includes Yardbird in May, Bar Leonein June, The Chairman in July, TATE Dining Roomin August, and Little Bao in September.
After a hugely successful collaboration with Yardbird in May, the series continues to impress with Bar Leone. Bringing Roman flair and flavor to Hong Kong, Bar Leone, named Asia’s Best Bar 2024 and founded by renowned bartender Lorenzo Antinori, will feature three signature dishes until June 28, 2025.
Courtesy of Mandarin Oriental, The Landmark Hong Kong
On offer is a light and creamy vegetarian option, Spinach Ricotta Pie (HK$78), a fresh Italian Chicken Salad bursting with cherry tomatoes, basil, and Bar Leone’s smoked olives (HK$98), and a Tramezzini Tonno e Pomodoro sandwich featuring Japanese milk bread, white tuna salad, and vine-ripened tomatoes (HK$88).
"The Tastemaker Series celebrates the extraordinary talent that defines Hong Kong as one of the world’s most exciting culinary capitals," Chef Richard Ekkebus shared. “All five collaborators are homegrown brands, each one shaped by Hong Kong’s distinctive culture, energy, and evolution as a global dining destination.”
But this initiative goes beyond offering delicious treats; it also champions a meaningful cause. For every Tastemaker Series item sold, HK$10 will be donated to MINDSET, the registered charity of the Jardine Matheson Group, to raise mental health awareness and support across the community.
For more information, visit Mandarin Oriental Hotel Group on their website, Instagram, and Facebook.
Opening Hours: Mondays to Fridays from 8 AM to 8 PM, Saturdays from 10 AM to 7 PM
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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—bookmark it to stay up to date with the latest openings and happenings in Hong Kong!
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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Get ready to whet your palate like never before! 181 at Fortnum & Mason is adding to its Unexpected Ingredients Series, partnering with Guangzhou’s acclaimed bar Hope & Sesame — ranked #14 onAsia’s 50 Best Bars — to launch an exclusive pop-up cocktail and snack experience you won’t want to miss.
From May 30 to June 22, 2025, dive into a month-long celebration of bold flavors and creative mixology at Fortnum’s K11 MUSEAflagship store in Hong Kong.
This collaboration draws inspiration from Fortnum’s storied legacy and premium ingredients, with Hope & Sesame bringing their award-winning cocktail mastery to the table.
The menu features fivedaring, handcraftedcocktails that showcase innovative techniques and unexpected flavor profiles. Sip on the 181 50/50 Sour (HK$178), a silky, layered twist on the Hong Kong classic Yuenyeung, crafted with Fortnum’s Scottish Ling Heather Honey Gin, smoky Earl Grey tea, and a unique milk-washing process that creates a creamy foam.
Courtesy of Fortnum & Mason
Or savor the Awkward Plantation (HK$198), a bold concoction blending truffle oil with Fortnum’s English Single Malt Whisky, balanced by smoky complexity.
For something even more daring, lovers can also try The Great Mustard Shortage 2022 (HK$188), a spicy yet sweet tribute to mustard featuring Fortnum’s English Single Malt Whisky and Hot English Mustard, topped with a striking tan-sprayed HOPE logo.
For tea enthusiasts, the Holzer-Tini (HK$198)infuses Phoenix Dancong Tea with Fortnum’s Oolong Wu Yi Tea Vodka for a floral, aromatic martini brightened by clarified lemon juice.
Meanwhile, the cocktail A Sloe Afternoon (HK$178) reimagines jam-laden scones with English Sloe Gin and strawberry preserve, evoking the essence of a berry sponge cake lifted by Rose Pouchong Tea.
Courtesy of Fortnum & Mason
Want to recreate the magic at home? Fortnum’s K11 MUSEA store is offering limited-edition cocktail recipe boxes — The Rosé Fizz Gift Box (HK$1,128) and Apiary Martini Gift Box (HK$868)— complete with co-branded recipe cards and curated ingredients.
To perfectly complement these exquisite drinks, Hope & Sesame has crafted a range of Cantonese-inspired bar snacks, including Pulled Pork Bao Bun (HK$188), Mapo Shiitake Gnocchi (HK$168), and Char Siu Fan Arancini(HK$148).
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GOLDEN GIP is the fourth and latest establishment under CENSU CREW’s umbrella; the funky culinary group known for CENSU HK, CENSU TOKYO,and ENISHI.
Founded by Japanese Chef Shun Sato, GOLDEN GIP reimagines Asian fare, adding a Korean twist to Asian favorites. After a successful four-month pop-up in Sai Wan Ho, the restaurant has found a permanent home on Wellington Street, Central, and is fast gaining a reputation as one of SOHO’s most lively places to grab a plate of Asian comfort food.
Chef Shun joins forces with Head ChefNigel Kim (former head chef at Censu HK) to deliver a thrilling ride of knockout dishes.
Chef Story
Courtesy of GOLDEN GIP
Hailing from Sendai in northern Japan, Chef Shun grew up absorbing the food culture and rhythms of his father’s two izakayas — but early on, he craved something beyond tradition. His culinary rebellion took shape through French fine-dining training, forging a style that marries precision with creativity, and elevating traditional izakaya food.
After honing his craft at Sydney’s two-Michelin-starred omakase restaurant Yoshii and leading the kitchen at Franco-Japanese Blancharu, Chef Shun brought 18 years of cross-cultural expertise to Hong Kong with CENSU in 2011. He unveiled CENSU TOKYO in the summer of 2023, and just a few months later, Chef Shun's restless creativity found its next expression with GOLDEN GIP —a bold new venture that showcases Chef Shun’s love and appreciation of the city.
What's the Vibe and Venue Like
Courtesy of GOLDEN GIP
GOLDEN GIP is a bold and buzzy eatery in the heart of Central serving up an elevated dai pai dong experience.
“Gip” means “home” in Korean, and this vibe is emulated in all aspects of the restaurant — from the lively, warm interior to the wide range of delicious comfort food.
You’ll be instantly drawn in by the restaurant’s eye-catching exterior, where a vibrant Broadway-style neon sign beckons you inside. Stepping through the doors, you’re greeted by a spacious, red-hued haven bathed in the glow of neon lights — a perfect blend of laid-back charm and nostalgic old Hong Kong ambience. Whether you prefer a seat at the sleek counter-height tables or a cozy spot at a regular table, there’s a welcoming space for every mood.
CENSU’s venues are not just dining venues – they fuse together culture, art and food and community. The space features vibrant art everywhere you look, showcasing works by CENSU CREW’s artist friends.
Designed by Studio C8, the interior embraces the Japanese Wabi-sabi philosophy– of finding beauty in imperfections – a nod to Chef Shun's Japanese roots.
A neat addition is the playful and approachable nature of the food. The choices of kooky and colorful cartoon plates (you can choose from Hello Kitty, Doraemon, Dragon Ball, etc.) add a touch of fun to the dining experience, especially when it comes to sharing dishes.
How Much Does It Cost
The restaurant delivers excellent value for money, with most dishes ranging from around HK$100 to HK$300. While two of the main courses exceed HK$300, the generous portions and high-quality ingredients justify the pricing. Paired with the lively atmosphere, the overall dining experience is well worth it.
What is the Menu About
Courtesy of GOLDEN GIP
Chef Shun and Chef Kim have expertly crafted a menu that dances between bold Asian flavors and a contemporary Korean twist. GOLDEN GIP’s creations showcase an exciting fusion of culinary traditions, from vibrant seafood dishes to indulgent comfort foods, infused with Korean spices and ingredients.
What Did We Try
The journey started with a few fresh raw fish plates, including the Salmon (HK$158),a dreamy combination of creamy cheese and crisp apple slices, which cut through the delicate salmon. The dish was enhanced by a rich five-spice soy sauce, giving it a warm, savory depth.
Photo by The Beat Asia
Next up, the Hamachi (HK$168) delivered a refined flavor profile, with roasted sesame seeds, homemade chili oil, and Japanese Hamachi coming together in a beautiful balance. It was beautifully presented, and we reached for our cameras before our chopsticks.
Photo by The Beat Asia
The Gip Wings (HK$158) arrived next, studded with dried chilies, spicy salt, and Szechuan peppercorn. Although the fiery presentation had us a little worried at first, the spice level turned out to be just right — enough to excite your palate but not overpower it.
Then there was the Korean Fried Chicken (Half Portion HK$128 | Full Portion HK$198), which was crispy on the outside, juicy on the inside, with a homemade curry sauce that packed a surprise punch.
We also tried the Single Pork Knuckle (HK$298), and it did not disappoint. This succulent dish was served with pickled radish, ssamjang, and garlic ginger soy. The crispy skin and juicy meat textures paired wonderfully with the soft mantou that was served with a savory dipping sauce.
Photo by The Beat Asia
A highlight was the Wagyu Steak (HK$368),which came medium rare, and it was tender and flavorful. This dish was elevated by a delightful scoop of mash, and a refreshing assortment of apple-leek and kimchi, dressed in a soy glaze.
Photo by The Beat Asia
To wrap up our savory indulgence, we tried their Bingsu(HK$88) —a unique take on the Korean classic, featuring grape makgeolli, condensed milk, and rum raisin ice cream. Alternatively, a must-try for sweet tooths is the T.T Cake (HK$88), a homemade spongey delight coated in a Thai Milk Tea syrup. It was perfectly moist with a refined milk tea flavor, and the crispy corn flakes sprinkled on top gave it a fun medley of textures.
Courtesy of GOLDEN GIP
What We Liked
Photo by The Beat Asia
For those who love hearty, shareable meals, the Fxxcking Peace Out Mapo Tofu(HK$318) is the star of the show. A fresh take on the classic Cantonese-style mapo tofu, GOLDEN GIP’s version blends an entire fresh crab with egg custard, pork, tteokbokki and tofu. The result is a generous, comforting bowl where the crab's sweetness balances beautifully with the spicy, salty sauce.
The tteokbokki adds a chewy texture that complements the rich broth, making this dish a satisfying experience. It's the perfect ratio of crab, spice, and umami, without any one flavor overwhelming the others.
Another standout is the Single Pork Knuckle — a triumph of texture and flavor. This was a generous portion of meat, with the perfect ratio of crackling-crisp skin and rich, gelatinous collagen beneath. The pork’s decadent umami melds with the lettuce’s freshness, while the pillowy mantou soaks up every savory note. It’s a dish that demands to be assembled and devoured in one perfect mouthful.
What We Didn’t Like
The interplay of rum ice cream and sweet grape makgeolli in the bingsu dish was an intriguing contrast for a dessert. The creamy, milky base offered a pleasant departure from the overly watery bingsu often found elsewhere. However, the boldness of the rum and grape flavors made it hard to discern which element was meant to shine.
What You Should Order
Courtesy of GOLDEN GIP
While the Hamachi is a must-try for any seafood lover, the Kimchi Cheung Fun(HK$168)deserves a special mention. This dish puts a spin on the traditional Hong Kong-style cheung fun, jazzing it up with a bold blend of homemade XO sauce, kimchi, crispy rice rolls, and minced pork.
The wok hei, spiciness, and tanginess of the kimchi create a flavor explosion that’s super satisfying and memorable.
The magic lies in the balance: wok hei lends a smoky depth, the kimchi brings a bright, fermented kick, and the XO sauce adds a luxurious, briny richness. Each bite is a whirlwind of textures — soft, crisp, chewy — and flavors that dance between spicy, tangy, and deeply savory. It’s bold, unexpected, and utterly addictive — a dish that lingers in your memory long after the last bite.
Another superb main dish is the Fxxcking Peace Out Mapo Tofu, a crowd-pleaser for seafood lovers.
For dessert, we recommend the T.T Cake — not too rich or too sweet, just simple, hearty goodness.
Perfect for unwinding after work with large groups, we recommend ordering a lot of the starters and a few mains and trying their Asian-inspired cocktails and different fruity flavors of soju, pairing nicely with the bold flavors of their wok dishes.
To book your reservation at GOLDEN GIP, visit their website or click here. For more information, visit GOLDEN GIP on their website, Instagram, and Facebook.
Location: GOLDEN GIP, 1/F 17-19 Hong Kong House, Wellington Street, Central, Hong Kong
Opening Hours:
Mondays to Saturdays:
First Seating: 6 PM to 8 PM (Last call at 7:30 PM)
Second Seating: 8:15 PM to 11 PM (Last call at 10 PM)
Sundays - Closed
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The Merchants, the posh Shanghainese restaurant located at Forty-Five in LANDMARK, rejuvenates weekends with the Belle ÉpoqueBrunch. The restaurant invites guests to immerse themselves in an exciting dining experience in the heart of Hong Kong, featuring the signature cuisine of classic regional dishes served with a modern flair.
Inspired by two of the eight great cuisines in China, The Merchants’ innovative menu explores regional cooking techniques and flavours from the Jiangsu and Zhejiang provinces. The brunch menu is available every Saturday, Sunday, and Public Holiday starting this month, presenting a curated selection of Jiangnan’s finest flavours, including exquisite dim sum creations by Michelin-starred Chef Chen Tian Long.
Courtesy of The MerchantsCourtesy of The Merchants
Highlights from the menu include refreshing appetisers of Drunken Chicken in Shaoxing Wine, and an indulgent dim sum selection of unique creations such as Xiao Long Bao with Hua Diao Wine and Glutinuous Rice Siu Maiwith Pork & Bottarga.
Nourish the soul with premium ingredients in heartwarming soups and delight in flavourful mains, such as the aromatically inviting Jasmine Tea Smoked Duck and the signature creation of the sweet-and-sticky Meatball in Sweet Soy Sauce.
In honor of Yunnan’s curing traditions, the brunch offers the exquisite flavours of the Salt-cured Yunnan Pork, Morel Mushrooms, White Cabbage, and Peas. Chef Chen serves the classic Scallion Oil Noodles with Dried Shrimps for a balance of taste and texture. The menu is rounded up with an elegant selection of traditional Shanghainese desserts to refresh and rest the palate, concluding a sensational culinary journey.
Courtesy of The MerchantsCourtesy of The Merchants
The Belle Époque Brunch is priced at HK$580 for adults and HK$280 for children, or from HK$980 per person with free-flowing champagne and other drinks. The brunch also includes a free-flowing dim sum and sharing plates served over two hours, reflecting The Merchants’ approach to regional cuisine.
To elevate the experience, opt for one of the brunch options, including free-flowing Champagne of Perrier Jouët (HK$980), Ruinart Blanc de Blancs (HK$1,350), and Perrier Jouët Belle Époque (HK$2,600), promising a dining experience filled with laughter and delectable Shanghainese fare.
You may book your reservations here. For more information, visit The Merchants’ website and follow them on Facebook and Instagram.
Opening Hours: 12 NN to 3 PM (Lunch), 6 PM to 10 PM (Dinner), Mondays to Sundays, including Public Holidays
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