Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
As Italian Week Hong Kong 2023 is now in full swing, we're highlighting the city's top Italian F&B talent in our All Mixed Up series.
In anticipation of this fantastic celebration of Italian culture, we're excited to introduce Delphine Kong, Brand Ambassador of Campari Group and a renowned mixologist. Delphine is known for her creative cocktails and passion for promoting Italian drinking culture.
Join us for an exclusive interview, where we explore her journey and discover what makes her and other celebrated mixologists tick.
Hey Delphine, tell me how you found yourself in the drinks space for a career
After graduating from university in Xiamen, China, I knew I wanted to live in a vibrant and energetic city, and Hong Kong was the best place to be here.
Believe it or not, I got into bartending to cure my social awkwardness. I used to be very shy, and my friend suggested, why don't you try bartending and go behind the bar, because you are forced to engage with the guests. I quickly discovered my passion for mixing drinks.
Through a connection in 2016, I found a barback job at Jinjuu, the former Korean restaurant and bar in Lan Kwai Fong Tower. After working in Lan Kwai Fong, I moved to Bar Q88 in JW Marriott, before taking positions at Dr. Fern’s Gin Parlour and Foxglove.
What brought you away from your barback work at Dr. Fern’s and Foxglove to working with Campari Group in Hong Kong?
Both Dr. Fern’s and Foxglove are cool concepts, with Dr. Fern’s showing a gin-focus and Foxglove being shaped in a Shanghai-style. I was the Head of Prescription at Dr. Fern’s, creating interesting cocktails with a botanical theme, whilst the jazz music at Foxglove allowed me to create an experience for guests.
After working in mixology and bar management at Dr. Fern's Gin Parlour and Foxglove, I was eager to elevate my career. In 2019, before I joined Campari Group, I participated in the Campari Hong Kong Bartender competition and reached the finals. I created drinks based on a theme with certain fruits, whilst also highlighting Campari’s characteristics.
Ever since I joined the Campari Bartender competition, I've been dreaming of becoming a Brand Ambassador for them. I mean, how cool would that be? I get to take my creativity to the next level and share my love for mixology with a wider audience. Plus, the fact that I get to collaborate with other talents in the industry is also rewarding. It's like a win-win situation. I get to do what I love and learn from others at the same time. Who wouldn't want that, right? So when the opportunity came up to join Campari Group Hong Kong as a Brand Ambassador, I jumped at the chance. This is like my dream job come true!
How do you introduce Campari and its drinks offerings to a local Chinese and Cantonese-speaking audience?
One of my main focuses as brand ambassador for Campari is to promote what we call ‘Italianity’ or introducing Italian drinking culture to a local palate. A key aspect of this culture is the aperitivo ritual, which includes low ABV pre-meal drinks like the Aperol Spritz, bittersweets, and Campari.
Italian drinking culture is similar to yum cha in Hong Kong. There's a commonality with the city, where it’s not about drinking [alcohol or tea], but about the experience, occasion, and socialising with people. I hope to cultivate a deeper appreciation for aperitivo in the city!
Tell me about the new Campari sky bar in Vista from Aqua Restaurant Group in Tsim Sha Tsui
We wanted to team up with Aqua Restaurant Group to showcase Campari’s authentic Italian la dolce vita in our stunning new sky bar, featuring bold Campari cocktails from Campari Group in the heart of Tsim Sha Tsui. We’re thrilled to have support and bring the vision to life!
Is this the beginning of a strong partnership with Italian cocktails, mixes and drinks in China and Hong Kong?
Absolutely! We want to import that culture of Italian mixology to the region and find ways to resonate with the local audience. Beyond Campari, we have a wide and versatile portfolio, including vodka, mezcal, brown spirits, whisky, and champagne. We want to showcase the complexity and variety of our portfolio.
What is the most exciting aspect of working with Campari in 2023?
2023 is shaping up to be an exciting year of growth and collaboration in Hong Kong. We are hosting many activations to promote the brands, working with talented bartenders from the city to introduce new flavours, new styles with Campari drinks.
Connecting with other talented bartenders and mixologists, if I can help others discover that same passion and pursue their dreams, that would be a personal achievement that I'm truly grateful for.
Thanks for chatting with us, Delphine.
My pleasure!
Enjoyed this article? Check out our previous All Mixed Up profiles here
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
We can’t get enough Spanish food these days! What began as a casual craving turned into a full-blown Spanish affair at Aire, a vibrant Spanish eatery in the heart of Causeway Bay.
Aire is an upscale restaurant at Lee Garden One that blends bold regional flavors with warm Iberian hospitality.
Aire presents a vibrant tapestry of Spanish cuisine, from individual tapas to hearty plato dishes perfect for sharing—with a special focus on premium meats and seafood grilled over the Basque parrilla (the traditional Spanish charcoal grill).
Riding the wave of success from Pica Pica(2018) and BÀRBAR (2022), Epicurean Group has expanded its Spanish culinary footprint, adding Aire and PINTXOS by bàrbar in Wan Chai to their esteemed portfolio this year. They are currently the only restaurant group in Hong Kong to operate a family of four pedigree Spanish restaurants.
Chef’s Story
Heading up the kitchen is Catalonia-native Executive Chef Pere Moreno Germès and Chef Edgard Sanuy Barahona, Head of Spanish Restaurants Division atEpicurean Group.
ChefPere Moreno and Chef Edgard are passionate about showcasing the full breadth of Spain’s gastronomic soul. While many Spanish eateries lean heavily on familiar tapas and cold cuts, the chefs encourage diners to savor the freshness of expertly prepared seafood and meats, all infused with the distinctive smokiness of traditional open-flame cooking from their homeland.
What’s the Vibe and Venue Like
Courtesy of Aire
Located in the sleek Lee Garden One — one floor below Roganic — Aire brings laidback charm and contemporary sophistication to the heart of Causeway Bay.
From the moment you step into Aire, its warm ambience and welcoming vibe feels like a breath of fresh air. Its modern décor, vibrant patterned tiles and playful pops of color make it feel casual yet refined, and on the wall hangs a large, illuminated lobster artwork, giving the room an unforgettable splash of personality.
Courtesy of Aire
But the real star is Aire's newly opened al fresco terrace, a sprawling urban oasis perfect for golden hour reverie.
Easily one of the most spacious outdoor dining spaces in town, it's a spot where you won't notice the time slip by, as you enjoy the surrounding leafy greenery and twinkling lights of skyscrapers with a chilled glass of sangriain hand.
Courtesy of Aire
Aire even features magic performances on select dates, making it the perfect spot for large-group gatherings or family meals.
How Much Does it Cost?
We felt the pricing was very reasonable. Some of the snacks start at onlyHK$20a piece, which is comparable to street food prices.
The starters using vegetables as a main ingredient come in at less than HK$100 and the meat tapas are mostly less than HK$200. We felt it was definitely worth it to splash out and pay more for the WOW factor of the squid ink paella and dishes cooked on Aire’s signature Basque parilla.
What We Tried
We started by sampling from the Para Picar Snackmenu. The Iberian Ham croquettes (HK$23/pc) have a crispy exterior, casing the fluffy potato filling and laced with a sliver of freshly sliced ham.
Aire also has an interesting range of vegetarian options. We opted for the Eggplant “escalibada" (HK$67), a cold dish of soft mashed eggplant, topped with crunchy browned almonds and a tangy romesco sauce. This dish was a pleasant surprise; it had no bitterness and a pleasantly refreshing mouthfeel.
The Beat Asia
The tapas were totally fabulous and we tried dishes we’ve not seen anywhere else in Hong Kong.
Highlights included The Free Cage Broken Egg (HK$115)a rich blend of crispy Agria potato fries, runny yolk crowned with slices of Iberico ham and potato foam, and Deboned Suckling Pig with almonds and pumpkin (HK$210),which was perfectly crisp on the outside and had tender, melt-in-your-mouth meat.
The Beat Asia
The star of the lunch was the Basque Parilla, the woodfire grill which imbues meats and seafoods with a woodsmoke flavor distinctive of Northern Spanish cuisine.
Meat lovers will beat a path to the Galician cow Dry Aged Sirloin (HK$270), served with juicy piquillo peppers in olive oil. This is a lean cut, served medium rare with a side dish of red peppers that brought the right level of acidity and a tinge of sweetness.
Courtesy of Aire
Next up, the Seafood Black Rice with baby squid, ink & all-i-oli (priced HK$245) is a showstopper!
There’s something undeniably dramatic about a wide, flat pan of pitch-black rice with baby squid hiding just below the surface. The squid ink adds depth of color and also gives it a rich and addictive umami flavor that's utterly crave-worthy. And then there’s the socarrat: that glorious, crispy layer of caramelized rice at the bottom, which brought an earthy smokiness that ties it all together.
The Beat Asia
For dessert we tried the Hot Chocolate Tart (HK$89). This heavenly parcel of rich sweetness is drizzled with Arbequina olive oil and finished with a kiss of sea salt; the pastry case oozed chocolate lava and was the perfect end to a wonderful meal.
The crisp pastry shell gave way to a river of dark molten chocolate, complemented by the tanginess of the passion fruit sorbet, making it a sublime finale to a wonderful meal.
What We Liked
Courtesy of Aire
We enjoyed the South China Sea Turbot (priced at HK$435), hot off the grill Basque Parilla and served with garlic oil.
We loved the crispy skin and flavor-packed soft flesh of this flat fish. The fish was tender and easily fell off the bone. Pescatarians will have much to appreciate on this menu, with an irresistible selection of seafood dishes on the tapas menu, snack menu and from the Basque grill!
The Beat Asia
We are still dreaming about The Free Cage Broken Egg from the Meat Tapas selection; a tasty and sophisticated version of egg and chips. Runny eggs are served at the base of the dish and topped by hand-cut French Fries, which taste phenomenal when mixed together, creating a bowl of instant comfort food.
The Beat Asia
The Deboned suckling pig from the Meat Tapas selection was a standout, and the neat slices of Suckling Pig are sure to satisfy the palate of many a Hong Kong customer. The skin was crispy (it’s pan fried separately for maximum crunch), and the rich, succulent meat was offset well by slices of pumpkin and a trickle of pumpkin jus.
What We Didn’t Like
While Aire consistently delivered standout flavors and beautifully composed plates, we felt the Eggplant “escalibada” didn’t quite reach the same heights as the other dishes. Despite being very well-executed and visually appealing, it lacked the depth and smokiness we were hoping for — especially when compared to the rustic, layered flavors showcased elsewhere on the menu.
What You Should Order
Dinner at a Spanish restaurant would not be complete without sampling the seafood. Try Galician Octopus served over smoked potato (HK$150) or the Gambas Ajillo (HK$172);garlic prawns prepared in the traditional tapas style. This is great for sharing and wonderful with a piece of Spanish bread to mop up the garlicky juices.
In addition to their signature hits—like the inky, umami-rich squid ink paella and the beautifully cooked Galician cow sirloin—Aire is rolling out a few special-edition plates forLee Gardens’ Celebrate Every Bite campaign.
Top of the list? The Galician Beef Prime Rib “Txuleta" (HK$1,488), grilled to perfection and bursting with smoky depth, and the Lobster Rice Caldoso (HK$340), a soul-warming dish of tender lobster simmered in a briny, savory broth that clings to every grain of rice.
Courtesy of Aire
Another highlight is Chef Edgard's Carabineros “Formentera Style” with sunny side duck eggs and crispy agria potato chips, which is priced at HK$498. Vivid red Mediterranean prawns are served over crispy agria potato crisps and rich duck eggs—a combination that hits all the right textures.
Courtesy of Aire
Cap off your experience with a delightful finale—the luscious White Chocolate & Yogurt Ganache (HK$78), crowned with zesty Passion Fruit Glace and a scoop of refreshing Ginger Ice Cream. But don’t wait—these exclusive treats are only available until July 13, 2025, so now’s the perfect time to indulge!
As part of Lee Gardens Celebrate Every Bite Campaign, Aire will be throwing surprise magic performances on select dates during the promotion, and guests who book three days in advance can receive a complimentary 2-meter-tall, personalized crystal balloon.
When you spend HK$1,500 or more at one of the six premier restaurants included in the promo, you’ll receive a HK$200 Lee Gardens One-Six e-Coupon. Spend HK$6,800 in a single dining transaction and get HK$400 Lee Garden One-Six e-Coupons and a Pret A Manger e-Coupon valued at HK$100!
For more information, visit Aire on their website, Instagram and Facebook. To find out more about the restaurants included in Celebrate Every Bite, visit Lee Gardens on their website, Instagram and Facebook.
Location: Aire, Shop No. 301B-302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay
Opening Hours: Mondays to Sundays from 11:30 AM to 2:30 PM; 6 PM to 10 PM
Enjoyed this article? Check out our previous Delish Eats reviews here.
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
As the final train departs and the city's skyline glows against the night, Hong Kong's late-night dining scene comes alive for those who are craving more than just a midnight snack. From a hearty selection of dim sum to a full-blown hotpot moment, there are more options than you think!
Whether you're fresh off a late shift, wrapping up a night out, or just can't sleep from being hungry, here is our guide to the best 24 hour and late-night options available across the city.
Haidilao Hotpot
Did you know our beloved Haidilao Hotpot branches in Causeway Bay, Tsim Sha Tsui, and Yau Ma Tei are open every day, all day, and all night?
After your night out, enjoy a wide selection of soup bases, premium ingredients likewagyu beef slices, local fan-favorite shrimp paste, and a self-service sauce, all while being treated to quirky performances likenoodle dancesand face-changing shows. The perfect spot whether you're one person or a big groups, Haidilao will always be there for you!
Hoping to make the most of your trip and waiting time? Note that Haidilao's free manicure services only run from 12pm to 10pm daily.
Opening Hours: 24 hours
Location:Haidilao, Multiple locations across Hong Kong
Kui Kee Seafood Restaurant
Kui Kee Seafood Restaurant
Kui Kee Seafood Restaurant in Wan Chai is a top pick for big gatherings, offering a lively dai pai dong setting that has both vibes and flavor.
Known for its fresh, live seafood, and nostalgic Cantonese dai pai dong flavors, the venue serves up generous portions of iconic dishes like typhoon shelter crab,salt and pepper mantis shrimp, sizzling clay pot dishes, and many more. Don't miss it if you're out late on Hong Kong Island!
A favorite amongst university students living nearby, Sun Hing Restaurant in Kennedy Town is the spot to go for super early morning or late night dim sum runs! Open from 3am daily, it. serves up handmade classic dim sum dishes like siu mai, har gao, custard buns, char siu buns, and their iconic fried milk.
Expect a chaotic vibe when you're there as you grab your own dim sum, make your own tea, and share a table with others!
Sugar cravings after a long night? Meet Fresh in Causeway Bay is open unil 2am on Friday and Saturday! The venue is known for offering traditional Taiwanese desserts like silky grass jelly, chewy taro balls, and shaved ice topped with red bean, sweet potato, and grass jelly!
This is the perfect dessert place to cool yourselves down this summer.
Location:Meet Fresh, Shop 1, G/F, V Point, 18 Tang Lung Street, Causeway Bay
Busan Night
Busan Night / Hong Kong Tourism Board
Located conveniently on Staunton Street in Central, Busan Night is a casual venue emulating the vibrant suljib (Korean pub) culture of Busan, offering a high-energy Korean eating and drinking experience!
Start your evening at Busan Night as early as 5pm and stay as late as 2am as they serve up classic Korean dishes like seafood stew, seafood pancake,spicy stir-fried squid and pork, and a giant 50cm stuffed omelet.
And we can't forget the drinks at Busan Night as they have a variety of drinks including soju, makgeolli(Korean rice wine), and draft beer. Enjoy your night while the servers pull up with Korean drinking tricks!
Opening Hours: 5pm to 2am
Location: Busan Night, 28 Staunton Street, Central
SUKIYA
SUKIYA
One of Japan's most popular fast-food chains, SUKIYA is open till late in Wan Chai, Tsim Sha Tsui, Yau Ma Tei, Jordan, and Tsuen Wan! Their menu has everything including classic beef bowls,Japanese curry, yakitori rice bowls, andset breakfastsstarting from 5am.
No fuss, no frills, just you and your hearty bowl of rice at any time of the night (or day!).
Opening Hours: 24 hours
Location:SUKIYA, Multiple locations across Hong Kong
Lin Heung Tea House
Lin Heung Tea House / Hong Kong Tourism Board
Lin Heung Tea House, one of Hong Kong's oldest and most iconic dim sum restaurants, has expanded across the harbor to Tsim Sha Tsui. Opened in May 2025, this Kowloon branch has two stories, offering self-servicedim sum. If you want to experience nostalgic pushcart dim sum services, head over to their Central branch (however, they close at 10:30pm).
What sets this location apart? It operates 24 hours a day and has a DJ booth set up for late night vibes. Yau Tsim Mong residents can now satisfy their dim sum cravings at any hour!
Opening Hours: 24 hours
Location: Lin Heung Tea House, G/F-2/F, Cheung Lee Commercial Building, 25 Kimberley Road, Tsim Sha Tsui
Ichiran
Ichiran
Nothing hits more than a hot bowl of tonkotsu (pork bone) ramen by Ichiran in the middle of the night. Beat the queue by going during off-peak hours as Ichiran locations across the city are open past midnight!
Ichiran's menu centers around its signature, fully customizabletonkotsu ramen where you can pick your own spice levels, noodle texture, broth intensity, alongside extras like soft-boiledeggs and seaweed.
The opening hours of each branch (Causeway Bay, Tsim Sha Tsui, and Mongkok) vary, so be sure to check before you head over!
Opening Hours: 9am - 5am in Causeway Bay; 9am - 3am in Tsim Sha Tsui; 9am - 5am in Mong Kok
Location:Ichiran, Multiple locations across Hong Kong
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
When a restaurant has long lines outside their door, then you know that their food is good. OBP, Central’s beloved Koreanpocha (bar), has just unveiled their first-ever lunch menu with a sizzle.
This lunch menu is called the “ChiBap” — a crispy, dome-shaped rice bowl blending the soul of a Korean sotbap (pot rice), and the technique of the traditional Hong Kong claypot rice.
Priced at HK$108, the ChiBap is served tableside with OBP’s usual flair: signature crispy rice crust flipped over rice and topped with options like spicy chicken, beef bulgogi, and barbecue white eel. The meal is served alongside traditional banchan like potato salad, kimchi, and seaweed soup — all made in-house by OBP’s Korean chef.
Courtesy of OBPCourtesy of OBP
The ChiBap was born out of nostalgia, and OBP Head Chef Do Yong-Soo wanted to create something that felt like home, “After spending many years in Hong Kong, I often find myself longing for my mother’s traditional dishes and with the influences I’ve gathered here, I wanted to create something that feels like home.”
Creating the claypot rice crust dome was no easy feat, he added. “It took countless sleepless nights and months of planning. I wanted to ensure that we could deliver a quality rice crust without compromising speed as lunch should still be a thoughtful experience. I hope everyone who tries our ChiBap feels the joy and warmth that our team puts into every dish.”
The name “ChiBap” mixes “Chi,” a nod to the Chinese claypot tradition and the signature sizzle, and “Bap,” meaning “rice” in Korean. The result is a comforting fusion of flavors and ingredients with the tradition of Hong Kong’s claypot rice.
Courtesy of OBP
OBP also unveils a more accessible entrance via Old Bailey Street, perfect for those who don’t want to wait in line during the lunch rush. Whether a regular or a newcomer, OBP welcomes everyone to try out Hong Kong’s very first crispy rice dome, ChiBap!
Follow OBP on Instagram for more details and updates!
Location: OBP, LG/F, 3-5, Old Bailey St., Central
Opening Hours: 12 PM to 3 PM (Lunch only, daily), 5:30 PM to 10 PM (Sunday to Thursday), 5:30 PM to 12 AM (Friday to Saturday)
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
The Silverbox Ballroom at Hotel ICON is set to transform into a durian wonderland on July 12, 2025 with over 13 durian buffet events that present nearly 50 buffet selections featuring a variety of authentic Malaysian fare, HK-exclusive durian varieties, and unlimited servings of 100% Pure Durian Puree. Guests will be able to enjoy these delights across multiple live cooking stations and buffet counters, as well as get the chance to win exciting prizes!
Here are some of the festival highlights you won’t want to miss.
HK-Exclusive Durian Varieties and Open Durian Stations
Durian Fruit Platter | Photo from Hotel ICON
This year’s Durian Festival features a durian-opening station, allowing guests to witness whole durians being opened on-site. You can enjoy the freshest pulps and a delectable fruit platter consisting of five different durian varieties including the D197 Musang King, the D200 Black Thorn, and the D88 durian.
Additionally, the hotel secured exclusive rights in Hong Kong to offer the D-Putera and D-Diraja (Royal) Durians, which are sure to delight durian fans with their rich aroma and exceptional flavor. The hotel’s Executive Chef, Danny Ho, also known as the “Durian Prince,” had traveled to Malaysia to handpick a selection of the most popular and seasonal durian varieties.
Enjoy Unlimited Durian Servings and All-You-Can-Eat Buffet
D197 Durian Cheese Stuffed Crab Shell | Photo from Hotel ICON
This year’s festival offers two exclusive delicacies: the D197 Durian Cheese Stuffed Crab Shell, packed with juicy crab meat, scallops, and shrimp, infused with the aromatic Musang King durian; and thedouble-boiled soup called XO Durian, Abalone and Chicken Soup with Tremella, which is made from a medley of ingredients including abalone, pigeon, chicken, Jinhua ham, snow fungus, and XO Durian flesh.
Other durian-infused dishes you can try at the buffet include the Sabah Garoupa with Durian Toast, Deep-Fried Seafood and D197 Durian in Tofu Skin, Halibut in Spicy Chili Pandang Sauce, Vegetable Lasagna with Durian Sauce, and Golden Cereal Prawn with Durian.
The live cooking stations will be led by Malaysian Chef Kelvin Lee and Hong Kong Chef Raymond Fung, who will whip up some exquisite delicacies such as the Penang Prawn Noodles,Bak Kut Teh,Melaka Hainan Chicken and Roasted Chicken Rice,and Roasted Beef OP Rib.
The festival’s buffet also has a lot to offer in the dessert department like the Freshly Made French Crepe with Durian, Malaysian Durian Ice Cream, Durian Coffee Panna Cotta, Pandan Durian Roulade, Durian Pudding, and more!
French Crepe with Durian | Photo from Hotel ICONPhoto from Hotel ICON
Exciting Prizes Up for Grabs!
Each participating guest will have the opportunity to win attractive prizes which include round-trip ticketsfrom Hong Kong to Malaysia sponsored by AirAsia (excluding taxes and surcharges), Hotel ICON accommodation vouchers, dining vouchers for the MICHELIN-recommended Cantonese restaurant Above & Beyond, buffet vouchers for The Market, afternoon tea vouchers for GREEN, whole fresh durians, and a variety of other exciting gifts. Each session offers a chance to win AirAsia flight tickets and get the chance to experience local durians firsthand in Kuala Lumpur or Sabah.
Reservations are required to be made in advance and paid in full before the actual day of attendance. The buffet is priced at HK$888 (Adult)and HK$558 (Child). Hotel ICON will be serving both brunch (11:45 AM to 3 PM)and dinner (6:30 PM to 10 PM) buffets on the following dates:
Brunch: July 12
Brunch and Dinner: July 27 and 27, Aug. 9, 10, 30, and 31
Enjoy an Upgraded “Volcano Durian” Semi-Buffet Afternoon Tea
Volcano Durian Afternoon Tea | Photo from Hotel ICON
Apart from the buffet events, guests can enjoy an elevated version of the popular Indonesian"Volcano Durian Afternoon Tea"at The Market. Starting from July 8 to Sept. 7, guests will be able to enjoy a Seafood Hot Pot with Indonesian Volcano Durian thatoffers two unique soup bases:spicy durian broth and a coconut fish maw clear broth.
Accompanying this hotpot dish are four Volcano Durian varieties directly sourced from Indonesia: the Sidikalang Volcano Durian, Java Bawor King Volcano Durian, Sumatera Moonlight Volcano Durian,andBali Sulawesi MT Volcano Durian.Thesedurians are known for their silky texture and delicate sweetness and offer fuller flavors compared to their Malaysian counterparts.
As if that’s not exciting enough, you can also feast on ten durian-themed desserts which will be served with unlimited portions at the dessert bar. Some of the highlights includethe Signature Durian Ice Cream, Durian Mochi, Durian Luwak Coffee Panna Cotta, Mini Durian Mochi, Portuguese Mochi Egg Tart, and Classic Durian Sticky Rice.
This special afternoon tea offering is available from 3 PM to 5 PM daily at The Market, located on the hotel’s second floor. Weekday prices are HK$418 (per person) and HK$698 (2 pax), while weekends and public holidays are priced at HK$468 (per person) and HK$798 (2 pax) and include a complimentary glass of French sparkling wine.
You can reserve a table here. You may also contact (852) 3400 1308 or [email protected]. Check the full menu here.
Volcano Durian varieties | Photo from Hotel ICONSignature Durian Ice Cream | Photo from Hotel ICON
This festival is organized by Hotel ICON with the support of the Consulate General of Malaysia, Hong Kong, the Association of Southeast Asian Nations (ASEAN), Malaysia Tourism Promotion Board (Hong Kong office), Malaysia External Trade Development Corporation (MATRADE), Malaysian Association of Hong Kong, and AirAsia.
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
Hong Kong is world-renowned for its dim sum culture, where bamboo steamers, delicate dumplings, and centuries-old Cantonese traditions come together in bustling teahouses and refined dining rooms alike. Whether you’re craving a classic har gow or looking to sample elevated creations with premium ingredients like abalone and lobster, the city offers an endless variety of dim sum experiences to suit every taste.
From Michelin-starred institutions to heritage favorites, here are some of the best places in Hong Kong to savor dim sum at its finest. Check them out below!
Sun Hing Restaurant
Photo from TripAdvisor/Junericee
If you're up for an early morning dim sum run, Sun Hing Restaurant is a must-visit. This no-frills, old-school eatery opens at 3 AM daily (and closes at 4 PM), drawing in a loyal crowd of students, night owls, and early risers eager to beat the breakfast rush. Expect communal seating, quick service, and a bustling, authentic atmosphere that harks back to classic Hong Kong dining.
The menu highlights include the plump and juicy Sun Hing Shrimp Dumpling, savory Pork and Mushroom Dumpling, and the refreshing Shrimp and Vegetable Sprout Dumpling, among others. For something a little more unique, try the Scallop and Needle Mushroom Dumpling for delicate flavors and full of umami. To end your meal, you can also order the customer favorite Salted Egg Yolk Custard Bun.
Sun Hing doesn’t take reservations, so come early and bring cash or your Octopus card for payment. With just a short three-minute walk from Kennedy Town MTR Exit B, this neighborhood gem is perfect for a dim sum fix any time of day.
Location:Sun Hing Restaurant, 8 Smithfield Road, Kennedy Town, Western District
Opening Hours: Daily from 3 AM to 4 PM
Lin Heung Lau (Lin Heung Tea House)
Photo from Instagram/蓮香樓 Lin Heung Lau
One of Hong Kong’s most iconic dim sum institutions, Lin Heung Lau has been serving traditional Cantonese fare since 1889. Nestled in Sheung Wan’s Wellington Street, this historic teahouse reopened in 2024 after a 20-month hiatus and still delivers its signature cart-style service in a charmingly chaotic atmosphere. The menu features time-honored favorites like Steamed Shrimp Dumplings with Vegetables, Steamed Shrimp & Minced Pork Dumplings, and Lin Heung Supreme Shrimp Dumplings. Patrons flock here for the nostalgic vibe, shared tables, and thrill of flagging down trolleys brimming with steaming bamboo baskets.
Lin Heung Lau is open daily from 6 AM to 4 PM and again from 6 PM to 10 PM, which is perfect for early risers and dinner adventurers alike. They have also opened a new 24-hour branch at Tsim Sha Tsui last May 28, 2025, to make sure your cravings are satisfied whenever they hit.
Location:Lin Heung Lau, 160-164 Wellington Street, Central
Opening Hours: Daily from 6 AM to 4 PM, 6 PM to 10 PM
The Chinese Library
Photo from Website/The Chinese Library
If you prefer a more refined dim sum experience, The Chinese Library offers an indulgent Unlimited Dim Sum Brunch in the heart of Central every weekend and on special public holidays. Set in the beautifully restored Old Police Headquarters, the restaurant blends heritage charm with elegant Chinese cuisine that every foodie will love.
Diners will be served with welcome bites upon arrival before diving into unlimited rounds of handcrafted dim sum like Traditional Har Gau, Black Garlic Siu Mai with Prawn and Pork, and vegetarian favorites such as Matsutake Mushroom Bao and Black Truffle Mushroom Dumplings. For dessert, you can choose from Jasmine Tea Panna Cotta to Yuzu Jelly Coconut Milk. You can also opt for 120 minutes of free-flow Veuve Clicquot "Yellow Label" Champagne, Prosecco, and Ruinart Blanc de Blancs to elevate your brunch further.
Contact +852 2848 3088 or [email protected]to reserve a table and drop by for brunch from 11 AM to 3:30 PM.
Location:The Chinese Library, Block 01, Tai Kwun, Police Headquarters, 10 Hollywood Rd, Central, Hong Kong
Opening Hours: Monday to Friday from 12 NN to 3 PM (Lunch); Monday to Sunday from 6 PM to 12 AM (Dinner); Saturday, Sunday, and Special Public Holidays from 11 AM to 3:30 PM
Yat Tung Heen
Photo from Facebook/逸東軒 Yat Tung Heen
Craving an award-winning taste? With one Michelin star and a string of accolades to its name, Yat Tung Heen delivers a refined dim sum experience rooted in tradition and craftsmanship. Helmed by world-class culinary figure Chef Tam Tung, this acclaimed restaurant blends 1920s Shanghai tavern aesthetics with sophisticated Cantonese fare in the heart of Jordan.
The restaurant's popular Dim Sum Lunch Deal, which is available on weekdays, offers incredible value with over 30 handmade dishes, including crowd-pleasers like Steamed Shrimp Dumplings with Crab Meat and Pumpkin and the signature Dim Sum Trio. The dim sum menu balances the classic and the creative, with standouts such as Steamed Red Date Pudding, Steamed Scallop Dumplings with Egg White and Shrimp, Shanghai Dumplings with Minced Pork, and more.
Opening Hours: Weekdays from 11 AM to 4 PM and 6 PM to 10:30 PM, and Weekends from 10 AM to 4 PM and 6 PM to 10:30 PM
Madame Fù Grand Café Chinois
Photo from Website/Madame Fù Grand Café Chinois
Set in the beautifully restored 1880s colonial compound of Tai Kwun, Madame Fù blends artful elegance with refined Chinese dining. Its Dim Sum Delight Set Lunch, which is available every Monday to Thursday from 11 AM to 3 PM (last call 2:30 PM) and Fridays until 4:30 PM, is a crowd favorite. For HK$318 per person, the set includes highlights like Crystal Shrimp Dumplings, Truffle Mushroom Dumplings, Mozzarella & Spinach Dumplings, Wontons in Chili Oil, and Char Siu Puffs.
Dessert choices include a Ginger Lemon Sablé or Sticky Rice Cake, paired with fragrant Fujian Jasmine Tea. You can also upgrade your experience with noodle or rice dishes, and optional wine or coffee pairings. To reserve a table, contact +852 2114 2118 or send an email to [email protected].
Opening Hours: Sunday to Thursday from 11 AM to 11 PM, and Friday to Saturday from 11 AM to 12 AM
Lung King Heen
Photo by Four Seasons Hotel Hong Kong
Tucked within Four Seasons Hotel Hong Kong, Lung King Heen remains a pinnacle of fine Cantonese cuisine. As the first Chinese restaurant ever awarded three Michelin stars in 2009 and currently holding two stars in the 2025 guide, this waterfront gem helmed by Executive Chef Chan Yan Tak is synonymous with elevated dim sum dining.
The restaurant's rotating seasonal dim sum menu features exquisite creations like Lobster and Scallop Dumplings, Crispy Taro Dumplings with Whole Abalone and Roast Goose, and Signature Baked Pineapple Buns with Barbecued Pork and Pine Nuts.
For a more indulgent experience, try the Yum Cha Gourmet Menu (HK$1,680) with premium dim sum, wok-fried Australian beef, lobster E-fu noodles, and bird’s nest dessert.
Lunch hours run Monday to Friday from 12 NN to 2:30 PM, and weekends and public holidays from 11:30 AM to 3 PM. For inquiries and reservations, contact +852 3196-8882 or visit their website.
Location:Lung King Heen, 4F, Four Seasons Hotel Hong Kong, 8 Finance St, Central, Hong Kong
Opening Hours: Weekdays from 12 NN to 2:30 PM and 6 PM to 9 PM, and Weekends from 11:30 AM to 3 PM and 6 PM to 9 PM
Spring Moon
Photo from Facebook/The Peninsula Hong Kong
Spring Moon at The Peninsula Hong Kong has been a cornerstone of refined Cantonese dining since 1986. This Michelin-starred restaurant, led by Chef Lam Yuk Ming, offers a sophisticated menu that ranges from elaborate dishes like Braised Bird’s Nest Soup and Roasted Peking Duck to delicate Wok-fried Kagoshima Beef.
The dim sum offerings are equally enticing, with highlights such as Crispy Taro Dumpling with Whole Abalone and Roast Goose, Steamed Lobster and Scallop Dumpling, Baked Whole Abalone Puff with Diced Chicken, Steamed Shrimp Dumplings with Bamboo Shoots, and the signature Baked “Pineapple” Buns with Barbecued Pork and Pine Nuts. Complementing the cuisine is a curated selection of artisanal teas recommended by in-house Tea Masters, and signature condiments, including the world-famous XO Chilli Sauce, which was created at Spring Moon.
Spring Moon is open for lunch from 11:30 AM to 2:30 PM every Monday to Saturday, and from 11 AM on Sundays and public holidays. Dinner service runs from 6 PM to 11 PM, with the last order at 10 PM. Reserve a table via +852 2696 6760 or [email protected].
Location:Spring Moon, 1/F, The Peninsula Hong Kong, Salisbury Rd, Tsim Sha Tsui, Hong Kong
Opening Hours: Monday to Saturday from 11:30 AM to 2:30 PM, and Sundays and Public Holidays from 11 AM to 2:30 PM (Lunch); Daily from 6 PM to 11 PM (Dinner)
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
Get ready, Hong Kong and Macau! Asia's 50 Best Bars 2025is shaking things up in the best way possible!
As Asia's 50 Best Bars' 2025 ceremony and celebrations land in Macau this July, the cities are coming out with the wildest collaborations, guest shifts, and pop-ups.
This is your go-to guide to one of the most exciting weeks on the bar calendar. Grab your friends and sip on the best creations all week long!
Wynn Macau & Wynn Palace
Wynn Resorts Macau
As the Official Host Partner of Asia's 50 Best Bars 2025, Wynn Macau and Wynn Palace will be hosting a super exciting lineup of drink-focused events leading up to the awards ceremony on July 15. From July 11-19, the venue will host over 25 guest chefs and mixology events, bar takeovers, pop-ups, and masterclasses.
Highlights include collaborations with known bars like Tell Camillia (2024 Asia's 50 Best Bars #97), Sidecar (2024 Asia's 50 Best Bars #84), Offtrack (2024 Asia's 50 Best Bars #25), and The Aubrey (2024 Asia's 50 Best Bars #10), alongside culinary showcases from Born & Bred, Ministry of Crab, and Masque.
Check out the event listing below for the full lineup!
Wynn Macau & Wynn Palace Presents Asia's 50 Best Bars 2025 Wynn Macau & Wynn Palace Fri, July 11
-
Wynn Macau and Wynn Palace host Asia’s 50 Best Bars 2025 from July 11-19, presenting exclusive takeovers, dinners, and cocktail events spotlighting top global chefs and bartenders.
The Opposites
The Opposites
The Opposites in Central is marking its first anniversary this July with a month-long celebration that reflects its "unity through opposites" philosophy.
Kicking off from July 1-13, the bar will host an East Meets West: Dessert Pairings Cocktail with ChefsJustin Lee from JL Dessert Bar in Seoul and Fabio Bardi, former chef and founder of Tozzo.
On July 16, acclaimed bartenders Hiroyasu Kayama of Bar BenFiddich and Seven Yi of LE ROOM will lead a one-night guest shift as the Master of Mixology. The anniversary will wrap up with a Tea vs Coffee Series from July 21-31, featuring Nana Chan from Plantation and Jeremy Yang from EN Coffee.
Check out the event listing below to learn more!
The Opposites 1-Year Anniversary Celebration The Opposites Tue, July 1
-
The Opposites One-Year Anniversary Celebration runs throughout July, showcasing three mixology collaborations and launching exclusive merchandise. Celebrate cocktail craftsmanship with immersive pairings, guest shifts, and flavor-forward innovations in Central.
The Aubrey
The Aubrey
On July 12, The Aubrey in Mandarin Oriental Hong Kong will host an exclusive "Unofficial Opening Party" for Asia's 50 Best Bars 2025, sponsored by Iichika Sochu Japan, Michter's, Nikka Whisky, Torres Brandy, and Perrier.
Curated by Bar Manager Stefano Bussi, the event will run from 10:30pm to 2am, featuring four globally renowned bars: Happy Accidents, PS40, Artesian Bar, and Manhattan (2024 Asia's 50 Best Bars #69).
Visit the event link below for more details!
The Aubrey’s Unofficial Asia’s 50 Best Opening Party The Aubrey Sat, July 12 10:30 PM
- 2:30 AM
The Aubrey’s Unofficial Asia’s 50 Best Opening Party on July 12, 10:30 PM-2 AM, unites four top global bars for a one-night-only cocktail showcase. HK$170 per drink.
OZONE Hong Kong
OZONE Hong Kong
On July 12 at 7pm, OZONE at The Ritz-Carlton will host a sky-high takeover by Marco Dongi of Bangkok's acclaimed Bar Sathorn, a standout on the 50 Best Discovery list.
For one night only, guests can sip on inventive cocktails against the backdrop of Hong Kong's stunning Victoria Harbour view.
Take a look at the event listing below to know more!
Bar Sathorn Takes Over OZONE in Ritz Carlton Hong Kong OZONE Sat, July 12 7:00 PM
onwards
Marco Dongi Takeover at OZONE – July 12, 7 PM. Bangkok's Bar Sathorn mixologist Marco Dongi brings 50 Best Discovery cocktails to Hong Kong for one exclusive rooftop night.
Singular Concepts
Singular Concepts
Singular Concepts is going all out for Asia's 50 Best Bars 2025 with nine guest shifts across Hong Kong and three in Macau for a week-long celebration.
From July 12-16, Barcode, The Daily Tot, Ella, Kinsman, and Tell Camellia will welcome guest bartenders from leading bars across Asia, including Hideaway Bar (2023 Asia's 50 Best Bars #66), Lavantha, Lamp Bar (2024 Asia's 50 Best Bars #55), and Backdoor Bodega (2024 Asia's 50 Best Bars #52).
The festivities will continue in Macau, where team members from Singular Concepts: Gagan Gurung, Gavin Yeung, and Maikal Gurung will showcase their talents at Wynn Palace and Wynn Macau.
Visit the event listing below for more details!
Singular Concepts Hosts 9 Guest Shifts with Asia’s Top Bartenders Multiple Locations Sat, July 12
-
Singular Concepts celebrates Asia’s 50 Best Bars week with 9 guest shifts in Hong Kong and 3 in Macau, featuring top bars across Asia at Barcode, Kinsman, Tell Camellia, and more.
Bourke's
Bourke's
As part of Asia's 50 Best Bars 2025 celebrations, Bourke's in Hong Kong will host twoguest shifts.
On July 12 from 5-7pm, Boilermaker from Goa is bringing its chill vibes and inventive cocktails with Co-Founder Pankaj Balachandran and Head Bartender Macleigh Rey Fernandes. Expect creations like the peanut butter-infused Midnight Brekkie and spicy Siolim Salsa.
The next day (July 13) from 5-8pm, Tina Liu of Shanghai's Swirl will present her unique take on wine cocktails, blending her sommelier expertise with mixology magic.
Find out more using the event listing below!
Bourke's Happenings for Asia's 50 Best Bars 2025 Bourke's Sat, July 12 5:00 PM
- 7:00 PM
Bourke’s Bar hosts two standout guest shifts for Asia’s 50 Best Bars 2025 Weekend, featuring Boilermaker (Goa) on July 12 and Swirl (Shanghai) on July 13. Free entry.
Campari
Campari
Campari is hosting a series of events across Hong Kong and Macau from July 13-16 for Asia's 50 Best Bars 2025. The festivities begin with Campari Hospitality at The Opposites (2025 Asia's 50 Best Bars #80) on July 13, featuring guest bartenders from Cosmo Pony and ATLAS (2024 Asia's 50 Best Bars #49).
On July 14 from 1-7pm, Aperitivo Canto transforms Wing Lei Bar into a Campari-fueled Italian soirée with an extensive lineup of bars, including Bar Sathorn, Bar S-OTTO, Bar Leone (2024 Asia's 50 Best Bars #1), Moebius (2024 World's 50 Best Bars #38), Idle Hands, and Opium Bar (2024 Asia's 50 Best Bars #73), complemented with bites from Chef Tam's Seasons (2025 Asia's 50 Best Restaurants #9).
Closing out the week, Disco Leone returns to Bar Leone after the success of its debut in Singapore! On July 16 from 4-7pm, expect retro pop beats, Italian vibes, and vibrant Campari cocktails from Co-Founder Lorenzo Antinori himself and guest bartenders from Moebius (2024 World's 50 Best Bars #38) and Locale Firenze (2024 World's Best Bars #36).
Visit the link below for more details!
Campari x Asia's 50 Best Bars 2025 Multiple Locations Sun, July 13
-
Campari x Asia’s 50 Best Bars 2025 brings three celebratory events to Hong Kong and Macau from July 13-16, spotlighting top mixologists, Italian flair, and bold Campari cocktails.
LALA
LALA
LALA, your neighborhood Parisian restaurant, is set to host its debutguest shift on July 13 at 5pm, featuring General Manager and bartender Massimo Petovello from Mizunara: The Library (2024 Asia's 50 Best Bars #66), sponsored by Campari and Suntory.
Taking place in LALA's elegant Parisian-style bar, the evening will highlight Petovello's signature Japanese-inspiredcocktails alongside LALA's bar manager Pawel Mikusek.
Check out the link below to learn more!
LALA Presents Mizunara: The Library LALA Sun, July 13 5:00 PM
onwards
LALA Presents Mizunara: The Library on July 13 from 5 PM onwards, featuring Massimo Petovello behind the bar in a special guest shift with Campari and Suntory.
Terrible Baby
Little Red Door
Terrible Baby will host two of the world's top bars this July - Paris' Little Red Door and Artesian Bar at The Langham in London.
On July 13, Little Red Door's guest shift will feature their most recent Twist Mirrorsmenu, including a local exclusive (Asparagus Gimlet), led by Senior Bartender Eric Sabloniere. Later, on July 16, Giulia Cuccurrulo of London's iconic Artesian Bar will highlight her ingredient-driven cocktails from the bar's new Ultimomenu.
Visit the event listing below for more information!
Little Red Door & Artesian Pop-Up at Terrible Baby Terrible Baby Sun, July 13 7:00 PM
onwards
Terrible Baby hosts two guest shifts this July with Paris' Little Red Door on July 13 and London’s Artesian Bar on July 16, featuring innovative cocktails and global talent.
Honky Tonks Tavern
Honky Tonks Tavern
Begin your celebration with Honky Tonks Tavern on July 13 with an epic kick-off party, celebrating "friendshifts" from 5pm till late.
The lineup includes guest shifts from Penrose (2024 Asia's 50 Best Bars #8), Sober Company(2024 Asia's 50 Best Bars #92), Bamboo Bar (2024 Asia's 50 Best Bars #91), and Tropic City (2024 Asia's 50 Best Bars #62).
Don't miss their DJ sets by Seba De La Cruz and Honky's signature smashed burgers will be available all-night long!
Check out the link below to learn more!
Asia's 50 Best Bars 2025 Kick Off Party at Honky Tonks Tavern Honky Tonks Tavern Sun, July 13 5:00 PM
onwards
Honky Tonks Tavern presents Asia’s 50 Best Bars Kick-off Party on July 13, from 5 PM until late, with guest shifts from top Asia bars, live DJ sets, and burgers.
Zuma Hong Kong
Zuma Hong Kong
Zuma Hong Kong presents a one-night-only "Friends of the House" bar takeover on July 14 from 6-10pm, featuring guest bartenders from The Odd Couple Shanghai, G.O.D. Bangkok, and Zuma Bangkok.
Expect fun and refreshing cocktails, Izakaya bar games, a live station of Takoyaki and sushi, and DJ-curated beats for a night of food, drinks, and entertainment.
GOKAN is celebrating its first anniversary with Handshake Hermanos on July 16, a one-night experience featuring Eric Van Beek of Mexico City's Handshake Speakeasy (2024 World's 50 Best Bars #1) and Shingo Gokan of GOKAN.
Joining the celebration is Tokyo's Los Tacos Azules, making its Hong Kong debut with top-tier Mexican bites using fresh Japanese ingredients.
The guest shift runs from 8-11pm (or until sold out), with doors opening at 5pm. This event is walk-in only.
Learn more by viewing the event listing below!
Gokan Presents 'HANDSHAKE HERMANOS' Volume 10 (第十回) Gokan Wed, July 16 8:00 PM
- 11:00 PM
HANDSHAKE HERMANOS Volume 10 celebrates GOKAN’s 1st Anniversary on July 16, featuring Handshake Speakeasy’s Eric Van Beek and Shingo Gokan, plus tacos by LOS TACOS AZULES. 8-11pm.
Vibes
Vibes
On July 17, Vibes at The Mira Hong Kong will welcome Taiwan's Best Bar of 2024, Vender (2024 Asia's 50 Best Bars #30), for a one-nighttakeover from 9pm to midnight.
Led by Darren Lim and Summer Chan, the award-winning dream team will serve four playful, Singaporean-inspired cocktails, including Mango Sago and Kueh Salat, alongside iconic bites likeKaya Toast andSalted Egg Katang Chips.
Seats are limited and on a first-come, first-served basis, so come early to secure your spot!
Find out more using the event listing below!
Vender Takeover at Vibes Vibes Thu, July 17 9:00 PM
- 12:00 AM
Vibes at The Mira Hong Kong welcomes Vender from Taiwan, ranked #30 on Asia’s 50 Best Bars 2024, for a cocktail takeover on July 17, 9 PM-12 AM.
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
This summer, Asia’s first-ever Hennessy Mart transformed Central Market into a celebration of V.S.O.P cognac.
In collaboration with renowned bar Draft Land HK, Hennessy is serving up four exclusive cocktails at a vibrant pop-up bar, open from June 27 to July 4, 2025.
The bar is set amidst a vibrant display of colorful faux fruits — each featured in the handcrafted cocktails. Served straight from Draft Land HK’s signature tap system, every cocktail is priced at HK$98, with a special offer of two for just HK$160.
To beat the heat, we started with the Hennessy Ginger, a lively and refreshing drink that combines ginger tea with lemon and allspice. We also opted for the Hennessy Oolong — which embraced the roasted aroma of oolong tea, well-balanced with notes of osmanthus and smoked plum.
For something a bit sweeter, the Hennessy Pineapple cocktailwas a flavorful blend of V.O.S.P cognac and pineapple, complemented by Hōjicha tea and creamy vanilla.
Courtesy of Hennessy
Meanwhile, Hennessy Yuzushook things up with a vibrant fusion — tangy yuzu dancing with the soft, grainy elegance of makgeolli wine and barley, lifted by a whisper of hibiscus blossom.
The Hennessy Mart is a sun-drenched playground bursting with personality, decorated with cheerful striped lounge chairs, vibrant Hennessy-red umbrellas, and a quirky basketball hoop inviting guests to shoot hoops with fake oranges.
Courtesy of Hennessy
Shelves overflow with a lush array of fruits, fragrant herbs, and fizzy sodas, setting the scene for an immersive cocktail experience.
Behind the bar, expert mixologists from Draft Land HK work their magic, showcasing Hennessy V.S.O.P in a bold new light — from zingy, citrus-charged mixes to richly spiced, modern concoctions.
Aside from drinks, Hennessy prepared an exclusive Hennessy x NBA collectible series for purchase, sure to delight fashion buffs and cognac aficionados.
Highlights include limited-edition bottles and a Gashapon Machine where guests can win mysterious basketball-themed gifts such as Hennessy V.S.O.P bottles, Hennessy x Daömey,and Hennessy x Mitchell & Ness exclusive streetwear, available only with bottle purchases.
On July 4, from 6 PM to 9 PM, expect to be transported to retro Hong Kong, with Cantopop disco DJ duoBEAT FRIDAY taking center stage to mix a vibrant range of Y2K songs.
If you missed the Hennessy Mart, don’t worry! You can still catch their promotions in partnering restaurants and bars from early July, and the chance to win Hennessy-branded prizes by making purchases at Hennessy Mart Partnering Restaurants and Bars,such as Atmosphere, Backdoor, and Draft Land HK and Kinsman, to name a few.
Promotions are dependent on the outlet, so be sure to check out the individual restaurants and bars to find out more. For more information, visit Hennessy on their website and Facebook.
Location: GF, Central Market, Wyndham Street, Central
Opening Hours: Daily from 1 PM to 10 PM. Bar opens daily from 5 PM to 10 PM
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
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!
July
NEXT Shikaku Reopens in Central
NEXT Shikaku
NEXT Shikaku, the Osaka-originated ramen house, is back in Central's Gough Street with its flavor-packed oyster ramen. Known for broths crafted from premium Japanese oysters, the venue has added a twist to its classics, like the Special Oyster Broth Ramen "ikasu" and "koeru."
Also joining the lineup are the Oyster Rice and Assorted Meat Platter, catering to those who don't feel like having noodles!
Location:NEXT Shikaku, G/F, 11 Gough Street, Central
Young Dabang Brings Viral 35cm Tteokbokki to Sha Tin
Young Dabang
Get ready, Sha Tin! Young Dabang, Korea's beloved tteokbokki chain, has landed at New Town Plaza! Their customizable Tteokbokki Pot, features a lengthy35cmtteokbokki(rice cake) with your favorite sides like fish cakes, quail eggs, yaki mandu (fried dumplings), mixed vegetables, and ramen noodles.
Beyond the pot, the menu also highlights sizzling claypot rice, mega kimbaps, andcheese-loaded fried chicken, taking Korean comfort food to the next level.
Pair your meal with their special drinks like the Bokbunja Beer Bomb, Kooksoondang Draft Makgeolli, and Peach Americano.
Location:Young Dabang, Shop 103A, L1, New Town Plaza, Phase I, Sha Tin, New Territories
The Doctor’s Residence by Dr. Fern is Back!
Dr. Fern
The Doctor is back! Officially opened on July 1, The Doctor's Residence by Dr. Fern is bringing a bold new gin experience to The Pottinger Hotel. Led by Bar Manager Babit Burathoki, expect a whimsical new "patient file" of "prescription cocktails" like the Brinewashed, Shroom Service, and The Jellyfish Martini.
The bar also has a 400+ gin library and on the food front, their menu offers comfort biteswith a twist such as Codependent Fish Burger and Double Smashed Buns.
Shoo Loong Kan Hotpot Serving Up Authentic Sichuan Flavors
Shoo Loong Kan Hotpot
Sichuan hotpotpowerhouse from ChengduShoo Loong Kan has launched in Hong Kong, bringing its iconic broths and bold Sichuan spice blends to Causeway Bay.
Experience an authentic Sichuan hotpot experience with signature broths like the 160-day fermented "Tianfu Yeast-Preserved" soup and the Supreme Beef Tallow Spicy Broth. Enjoy these flavor-packed broths with ingredient highlights like Volcanic Spiced Beef, Shoo Loong Kan Nine Treasures platter, and Panda Noodles.
Location:Shoo Loong Kan, 1/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong
A Vibrant New Hub in Soho, AER
AER
More than just a bar or restaurant, AER (Aesthetic Radio) arrived in Central as the neighborhood's latest multi-sensorycultural experience hub. The space merges a high-quality sound system, nostalgic cocktails, comfort food, and a soon-to-be-launched podcast room into one stylish, relaxing space to amplify connection and creativity.
Co-founded by a dynamic team of five, including names behind Sauce and The Old Man, expect DJ-curated weekends, pandan-inspired Midori Sours, mezcal tributes to sneakers, and Irish-inspired dishes.
Location:AER, UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central (Entrance on Aberdeen Street)
Bar Mind – 念, a Minimalist Take on Mixology
Bar Mind – 念
Tucked away on Elgin Street, Bar Mind – 念 offers an escape from Soho's bustling atmosphere. Founded by acclaimed bartenders Jo Lo and Birs Wong, the space aims to strip back the noise of modern bar culture, building on a simple idea: Cocktails as expressions of thought.
The menu highlights eight minimalist cocktails, including standouts like the bitter melon-infused A Taste of Home, the savory-sweet Campino Dreams, and tea-infused Zen Harmony.
Sichuan Rouge, a Reinterpretation of Traditional Sichuan Cuisine
Sichuan Rouge
Helmed by culinary icons Chefs Hu Taiqing and Kenny Chan, Sichuan Rouge is here to bring a fresh interpretation of traditional Sichuan Cuisine. The restaurant goes beyond the Mala heat, offering reimagined regional classics with over 40 imported spices, highlighting the complexity of Sichuan's 24 distinct flavor profiles.
Enjoy some of their signatures like Duck Blood in Chili Sauce, Lobster Mapo Tofu, and Smoked Eel wrapped in Pork Intestine in a 1,000-sq-ft space inspired by the 1930s Shek Tong Tsui.
Location:Sichuan Rouge, 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay
The Porch Reimagines South Korean Tradition Cuisine
The Porch
Escape the city rush at The Porch, a cozy Korean comfort spot in Kerry Hotel, inspired by Korea's traditional madang (front porch) culture. It's a place to gather, share stories, and savor flavors that feel like home.
The menu centers on soulful staples such as OG Chicken, K-BBQ-inspired Kochi Skewers, alongside Bangsang lunch sets featuring rice, soup, main, and unlimited banchan (side dish).
At the heart of the menu is Hong Kong's first halal-certifiedNational OG Chicken, served hand-torn into pieces with a variety of house-made dips.
Location: The Porch, Shop 101, 1/F, Kerry Hotel, Hung Hom
Thai Pai Dong's Latest Expansion to Central
Thai Pai Dong
Thai Pai Dong, the MICHELIN Bib Gourmand-awarded Thai restaurant, has expanded to Central with a new branch. This second outlet introduces the energetic spirit of Bangkok's late-night dining vibes.
Signature hits like their Wagyu Beef Boat Noodles and Stir-fried Spicy Flat Noodles are here to stay, along with new dishes like banana roti and fruit slushies.
Location: Thai Pai Dong, 6-8 Staunton Street, Central
June
GOSSiP, Central's Latest Cocktail Club
GOSSiP
A new venture by the duo behind Socio, Amir Javaid and Max Bajracharya, GOSSiP is a cocktail club serving cocktails inspired by Asian masks and their roots.
Some of their signature cocktails include Hanuman, a fruity cocktail from Indonesia; Thotsokan, a mango sticky rice inspired gin-based cocktail from Thailand; and HimalayanTiger, a rum-based with oolong amaro cocktail from Nepal. Along with their newest cocktail addition - Tuồng, a herbaceous, savory, and a little spicy cocktail inspired by the masks of Vietnamese opera.
Open every Thursday to Saturday, enjoy live DJ music alongside your drinks starting from midnighttill late!
Location: GOSSiP, 3/F, FOCO Building, 48 Cochrane St, Central
Halff Bakery, A New Addition to Sai Ying Pun
Halff Bakery
Bagel lovers, you're in luck! Halff Bakery, a new addition to the bakery and coffee scene in Sai Ying Pun, specializes in bagels, offering a variety of classic and unique flavors.
Other than individual bagels with your choice of plain or flavored cream cheese dips, the bakery also offers bagel sandwiches including the Roasted Pork Belly Ssamjang Bagel, Triple Cheese Budae Jigae Bagel, and Portobello Mushroom Carbonara Bagel.
Psst! All students in uniform can enjoy a12% discount on their bagels, sandwiches, cream cheese, and drinks!
Location: Halff Bakery, 63B, Third Street, Sai Ying Pun
Mama Tiger Noodles, a Vibrant Thai Noodle Bar
Mama Tiger Noodles
Hong Kong just can't get enough of Thai food! Building on the popularity of Trattoria Felino in Wan Chai, the same team behind the Italian restaurant now introduces Mama Tiger Noodles - a lively Thai noodle bar inspired by the vibrant street food culture of Bangkok.
Chef Marcello Scognamiglio discovered his love for Thai cuisine during his time at Mandarin Oriental Bangkok and is bringing this passion to life with the menu, along with Bangkok local Chef Thanit Changchai.
They're serving up Thai-style noodles like Wagyu Boat Noodles, Khao Soi, Tom Yum Sukhotai, along with appetizers like Hat Yai Fried Chicken, Handmade Wonton, and Crispy Chicken Skin.
Newly opened on the iconic steps of Shin Hing Street, Central, Primo Posto offers authentic Milanese cuisine, along with a selection of wines and cocktails.
Begin your meal with appetizers like Mondeghilli Meatballs, Vitello Tonnato, moving onto pasta and mains with crispy saffron risotto, pigeon ragù, andbone-in Milanese-style veal chop, and finish off with classic desserts like Tiramisu, Almond Panna Cotta, or the traditional Italian way - an Espresso shot.
Don't forget - aperitivo at Primo Posto starts early from 5pm till late, while dinner service begins at6pm!
Your New Favorite Spots in Causeway Bay - Yorucho & Madara
Yorucho
Yorucho (夜蝶), founded by Chefs Kevin Lam and Arnold Tse, whose culinary experience span across kitchens like Liberty Exchange, Carbone, and Fukuro, is a modern izakaya offering a refined take on Japanese-Korean fusion cuisine.
Yorucho's menu is an exploration of East meets West in both flavor and form. Expect sashimireimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robatadelights like their ox tongue, glazed with a kiwi-based sauce.
Don't miss out on their signatures like Nori Tacos and 72-hour Snow Beef Noodle Soupwhen you visit!
After your dinner, head over to their hidden bar, Madara, to end your night on a high.
Location:Yorucho, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
Madara
Madara (斑) is a refined craft cocktail bar offering an intimate and artistic drinking experience. Led by award-winning mixologist Rayven Leung, the cocktail bar draws inspiration from Tokyo's discreet Ginza bars, showcasing Japanese ingredients and artistic cultural references.
The menu is divided into four different themes:Floral, Fruit, Tea, and Shakespeare. Highlights include the floral-forward Sakura Shochutini, fruit-infused Yamanashi Peach Bellini, and roasted tea-based Hōjicha Cosmo Porto.
Location:Madara, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
Chef Edward Voon Brings VOON to Kennedy Town
VOON by Edward Voon
Chef Edward Voon has returned to Hong Kong's dining scene with VOON by Edward Voon, bringing his multicultural culinary journey to Kennedy Town. With a philosophy of "Three Homelands, One Heart," Chef Voon blends the flavors and techniques of Singapore, Hong Kong, and France.
The seasonal menu offers inventive takeson comfort dishes such as reimagined laksa in two ways: Laksa Soup Noodles for lunch and Seafood Laksa Linguine for dinner; Beef Tenderloin Tartare with caviar and oyster cream; and Mud Crab Au Gratinwith macaroni and Singaporean-style black pepper sauce.
Beyond your dining experience, VOON Retail is the gourmet extension of the kitchen that offers artisanal savory cookies and seasonal items crafted in collaboration with local artisans. They will be available online and at various pop-ups around the city.
Location:VOON by Edward Voon, Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town
May
Two New Venues Join BaseHall 02 - Fete Up and Meshiya
Fete Up / BaseHall 02Meshiya / BaseHall 02
BaseHall 02 welcomes two new local favorites this month: Fete Up and Meshiya. Fete Up offers healthy, flavor-packed dishes like Chicken Press, Omega Squat, and the customizable Fete Box, for those who are seeking nutritious meals without sacrificing taste.
Meanwhile, Meshiya, a modern Japanese eatery, offers rice bowls and set meals including the 298 Beef Bowl, sukiyaki, and crispy pork cutlets. The perfect option for a quick lunch break!
Location:BaseHall 02, LG/F, Jardine House, 1 Connaught Pl, Central
PINTXOS by bárbar, The Fourth Spanish Venue by Epicurean Group
PINTXOS by bárbar
PINTXOS by bárbar, the fourth Spanish dining venue by Epicurean Group, has opened on Wan Chai’s Ship Street as Hong Kong’s first pintxos bar with a vibrant menu of traditional and inventive Spanish Finger Food, using traditional Basque techniques to recreate authentic pintxos experience.
Highlights include 40g U.S. Beef Tenderloin with Foie Gras and Périgord, Pork Belly Pintxo, and Beef Cheek “Milanese” with Cumberland Sauce from the hot menu, while the cold menu include Gildas and Octopus Skewer.
Gróa is the latest addition in Repulse Bay, offering a cozy, relaxing space and nourishing dishes with stunning ocean views, inspired by nature and sustainability. Their menu blends home-style comfort with bold flavors, using fermentation to craft dishes like Rayu Chicken Flatbread, Crab Tagliatelle, and Paprika Baby Squid.
gróa
By day, gróa offers brunch plates, while evenings feature sharing-style dishes and a curated list of organic and small-batch wines. Visit this beautiful venue the next time you’re in Repulse Bay!
Location:gróa, Shop G203A, 1/F, 109 Repulse Bay Rd, Repulse Bay
ROUCOU, Hong Kong's First Cheese Omakase
ROUCOU
ROUCOU, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’sfirst eight-seat cheese omakase dining experience. Inspired by the rice fields of Yamanashi Prefecture, founder Jeremy Evrard presents a Japanese-French creative, seasonal menu that celebrates raw milk in different forms.
Signature dishes include Goat Milk Cheese sea bream sashimi, Crab Tiramisu, and Organic Camembert. A must-try for the cheese lovers out there!
Jean Pierre, the Latest Parisian-Style Bistro by Black Sheep Restaurants
Jean Pierre / Black Sheep Restaurants
Founded by Syed Asim Hussain and Marc Hofmann, Jean Pierre is the city's latest Parisian-style bistro created as a tribute to French dining and joie de vivre. The restaurant brings classic dishes like steak tartare, soupe à l’oignon, and boeuf bourguignon that are perfect for the communal spirit of dining.
The restaurant's lively bar, led by Maître des Cocktails Suraj Gurung, offers playful French-inspired drinks like the Cornichon Martini and Chambord Margarita, alongside a curated French wine list. The perfect venue to catch up with your friends, spend your next Friday night at Jean Pierre!
China Tang by Lai Sun Dining has finally held its grand reopening onMay 7! Under the guidance of Executive Chef Menex, the newly reopened venue will provide a refreshed, elegant dining experience that elevates classic Canton, Beijing, and Sichuan flavors.
Marking this special occasion, China Tang is offering an exclusive reopening deal: From May 7-13, during lunch service, diners will receive a special house-made Palmier; and at dinner, guests will be treated to a Snowflake Crisp with Imperial Superior Red Bird’s Nest.
Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie
Finesse Patisserie
Well-loved, talented Pastry Chef Mandy Siu, formerly a pastry chef at Michelin-starred L’Envol at The St. Regis Hong Kong, has opened her debut store Finesse Patisserie in Wan Chai on May 6.
The bakery features her signature cakes, alongside French-inspired small baked pastries that are created with meticulous craftsmanship and inventive flavor profiles. Don’t miss out on her beautiful creations in Wan Chai!
A new fiery steakhouse, Picanhas' Wood-fired Steak & Wine, has opened on Elgin Street in Soho! Inspired by theatrical Latin American concepts, expect affordable prime cuts, bold flavors, and a front-row seat to kitchen action.
The star of the show would be the Brazilian Picanha- a succulent rump cap steak that is grilled over a Spanish Josper. The steaks are smoked, seared, and sliced tableside, finishing with a drizzle of house chimichurri. Other sharing dishes such as the 1kg T-Bone, 1.2kg Tomahawk, Duck Fat Chips, and Empanadas are available as well.
Celebrating its 11th year, TABLE by Sandy Keung has relocated to the heart of Central, elevating its vision of embracing seasonal ingredients-based dining. The restaurant focuses on blending Chinese and Western techniques using seasonal, sustainable ingredients grounded in traditional Chinese medicine and the 24 Solar Terms. Chef-owner Sandy Keung continues to pioneer seafood depuration with a unique ozone atoll system, ensuring the highest purity in her oceanic ingredients.
Signature dishes include the Mud Crab Meat & Roe Garlic Rice*, 'HK Typhoon Shelter' Angel Hair, and Line-caught Silver Tilefish with Hokkaido Uni- with each dish honoring local heritage with a refined, modern twist.
Shanghai Plus Opens With an Elegant Blend of Cantonese and Shanghai Flavors
Shanghai Plus
Shanghai Plus, an elegant fusion of Shanghai tradition and Cantonese creativity, makes it debut in Wan Chai introducing a menu of 77 dishes that reimagine regional Chinese cuisine through a Hong Kong lens.
Think Shanghai Fried Pork Ribs, Stewed Cantonese Meatball, and Braised Fish Maw Soup with Yellow Eel, Black Fungus served with Chrysanthemum. Don't miss their Crispy Pigeon as well, cooked to tender, juicy perfection with their special treatment coating.
The interior also echoes the East-meets-West philosophy with Shanghai's "Haipai" aesthetics, designed by Steve Leung Design Group.
Location:Shanghai Plus, Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai
Servo Brings Aussie Cool to Hong Kong
Servo
The newest all-day dining concept from The Arcane Collective, Servo brings a slice of Australia's food culture to Hong Kong. Inspired by down-under "servo" pit stops, this all-day eatery is designed to deliver hearty, no-fuss meals with wholesome flavors and good vibes.
The menu highlights classic dishes such as The Smashed Avocado on Sourdough with Chilli Jam, Homemade Sausage Roll with Kasundi, and Homemade chicken, leek, and mushroom "Chook" Pie for Two.
Once the evening rolls in, Servo transforms into a relaxed social hub with snacks and drinks menu, including a Charcuterie and Cheese Board, a well-curated selection of Australian wines, and other non-alcoholic beverages like Smoothies & Shakes classics.
The Latest Addition to the Izakaya Scene, ALWAYS JOY
ALWAYS JOY
ALWAYS JOY is the latest Izakaya venture from Yardbird Co-founders Matt Abergel and Lindsay Jang, occupying the space adjacent to Yardbird in Sheung Wan. This Izakaya concept offers a fresh, fun, family-style dining experience, using fresh and high-quality ingredients.
Some of their must-try dishes are the Clams with Corn and Jin Hua Ham, Pepper Lobster Yakisoba, and Braised Grouper with Gobo and Chayote. End your meal with their already viral Strawberry Sundae with Soba Granola and Red Shiso.
Location:ALWAYS JOY, Shop 1, G/F Nam Wo Hong Building, 148 Wing Lok Street, Sheung Wan
Tanukikoji Lands in Causeway Bay with Premium Solo Shabu Shabu and Sukiyaki Sets
Tanukikoji
If you love Japanese-style hotpot, you're in luck as Tanukikoji introduces an elevated solo dining experience, specializing in high-quality Hokkaido-style shabu shabu and sukiyaki. Each individual hotpot set features top-tier A5 Tokachi black Wagyu or Hokkaido rice pork, complemented by five signature daily-made broths and Hokkaido Nanohanarice.
The real standout is the one-of-a-kind Hokkaido Sea Urchin soup, limited to only 80 bowls a day. This luxurious pot of soup is made with Ichiban Dashi- Japan's prized first-brew broth- with sea urchins sourced from Rishiri, Rausu, and Okushiri Islands.
InterContinental Grand Stanford Hong Kong celebrated the grand opening of Hoi King Heen earlier this year on their below ground floor. Inspired by traditional Siheyuan architecture, its tranquil, courtyard-inspired design makes it ideal for family gatherings and business meetings, designed by Top 50 Hong Kong Designer, Nicole Choi. Complete with false skylights, the bright and open space transports diners to ancient China.
Under Executive Chinese Chef Yu Chiu Kwan, the restaurant offers Cantonese culinary heritage while adding modern twists using fresh, high-quality, responsibly-sourced ingredients. Indulge in refined classics that embrace traditional family recipes paired with a curated wine selection from China.
Location:Hoi King Heen, B2 Floor, InterContinental Grand Stanford Hong Kong, 70 Mody Road, East Tsim Sha Tsui, Kowloon, Hong Kong
Bánh Mì Nếm Opens Second Location
Bánh Mì Nếm / @banhminem.hk
Bánh Mì Nếm, founded by Hong Kong-based Vietnamese KOL - Kiki Phung, focuses on serving authentic Bánh Mì (Vietnamese baguette sandwiches). The brand was first launched in Wan Chai last year and now has expanded to Central with itssecond location due to popular demand!
It has also made its way into MICHELIN's Hong Kong Street Food Restaurants Guide.
The Central branch offers their various classic Bánh Mì flavors, including an exclusiveMini Bánh Mì Set that comes with a mini stewed pork belly bánh mì with a choice of drink, which is available daily from 3-5:30PM.
Vegetarians are welcome as well as they also have non-meatoptions. Expect a queue when you go!
Spice Bazaar is a new modern Indian tandoor barbecue restaurant, founded by hospitality veteran Imran Khaleel and Executive Chef Balram Yadav, who has over 30 years of experience, including serving as a royal chef for Dubai's royal family.
Their menu features smokey tandoor-grilled meats, rich curries, and handcrafted fresh naan, such as Hyderabadi Lamb Shank Biryani, Old Delhi-style Butter Chicken, and Kashmiri Naan, just to name a few.
Weekday lunch sets, including one main, slow-cooked creamy daal, naan bread or basmati rice, dessert of the day, and one iced lemon tea, are also available if you're looking to visit on your lunch break, available from 12-3PM.
BUFFEE is a bakery café newly opened in Wan Chai, specializing in freshly baked goods and specialty coffee drinks. The name BUFFEE is a combination of Breakfast + Butter + Coffee.
Supported by local fan-favorite LY Bakery, the café produces various baked pastries, all crafted daily by the team from LY Bakery. Signatures include Buffee Croffin— a croissant-muffin hybrid, Pistachio Lava Danish, and Quiche in three flavors. Their beverage menu also features a variety of drinks such as coffee, matcha, and lemonade.
Location:Buffee, G06-07, Emperor Group, 288 Hennessy Road, Wan Chai
Yaowarat, Bringing Bangkok's Chinatown to Hong Kong
Yaowarat
Joining as the latest addition of Thai cuisine on Hollywood Road, is Yaorawat, set to bring back the bold flavors of Bangkok's Chinatown to Hong Kong. The venue is decked out in nostalgic retro Thai posters and serving rock and roll vibes. Featured signature dishes include the Beef Premium Skewers, Whole Shrimp Cake, and Massaman Pork Cheek Curry. Of course, the classic Pad Thai, Green Curry, and Mango Sticky Rice are also available!
For the Hollywood Road neighborhood and lunch crowd, Yaowarat also offers an affordable lunch menu that includes a Thai soup of the day with a choice of Thai mains. Paired with these delectable dishes are Thai-inspired cocktails such as the Thai Collins and Kaffir Me, which are perfect for cooling down in the warmer weather.
Location: Yaowarat, Shop C, G/F CentreStage, 108 Hollywood Road, Central
February
LALA, a New French Dining Destination
LALA
Founded by MICHELIN-starred Chef Franckelie Laloum and hospitality expert Michael Larkin, LALA brings a fresh, fun approach to French fine dining to the residents of Hong Kong focusing on the simplicity and quality ingredients. The name LALA came from a combination of the first two letters of their last names, symbolizing their shared vision of creating a playful and casual French dining experience.
Their menu features modernized French classics, offering dishes such as Parsley Garlic Frog Legs, Duck, Poultry, Pâté en Croûte (pâté that is baked in pastry), and Sweetbread, Langoustine, Vol Au Vent.
Perfect for a quick lunch break for people working around Central area, make a reservation to enjoy their new menu!
Peak Pizza by Black Sheep Restaurants Has Landed at The Peak
Peak Pizza / Blacksheep Restaurant
Following their pop-up at Stazione Novella, Peak Pizza has finally opened their doors at Victoria Peak, offering their signature New York City-style pizzas.
What's good: They offer their pizzas by the slice so diners can try out different flavors like the classic Pepperoni, Hawaiian, or their Chef's Special. Full-sized pizzas are also available as well.
What's even better: Their pizza slices are HKD38a slice and HKD18 for unlimitedrefills of fountain soda.
Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter!
Experience the Art of Modern Chinese Cuisine at PATH with Tony Mok
PATH
PATH, an intinate 8-seater situated in Tsim Sha Tsui, is Chef Tony Mok's bold take on Chinese cuisine, fusing his Cantonese roots with Western fine dining techniques. Chef Tony Mok honed his skills at Hong Kong's two MICHELIN-starredAmber, and moved on to different MICHELIN-starred venues like Mono (1*), Écriture (2*), and Zén (3*) in Singapore.
Their seasonal course menu features innovative dishes like Malaysian-Chinese inspired Croustade with strawberry hot sauce infused with gochujang, Mixed Scallop Tartare with XO sauce, and salt-cured and air-dried Saba fish with cherry dressing, reminiscent of every Hong Kong person's childhood drink, Ribena.
With only eight seats available, a reservation is required via their website!
Location:PATH, 1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui
Japanese Bakery Moropain's First Overseas Branch Opens in Hong Kong
Instagram / @moropainhk
A renowned Japanese bakery from Fukuoka, Moropain, has opened its first overseas branch in Hong Kong. The bakery offers a variety of freshly baked items including their signature Melon Bread and Hong Kong-exclusive Tiramisu Melon Bun and Matcha Melon Bun.
Due to a high demand of the Tiramisu Melon Bun, the bun will be offered three different times a day (10AM / 12PM / 2PM) and as Moropain only bakes 20 pieces per flavor a day. Expect a queue!
The bakery closes on Monday and they're open from 9AM-5PM or until everything is sold out, so always double-check before heading to the bakery.
Babette, a Contemporary French Restaurant Opens in Central
Instagram / @babette.hk
Babette, a new French concept founded by Remi Brunet and Clement Jacquel - the duo behind Croque, offers a fresh and lighter take on French cuisine.
The menu highlights creative interpretationsof French classics such as Poulet Jaune - whole poached yellow chicken served with Koshikari rice, Poireaux Vinaigrette - confit leek with Gribiche sauce, and Gnocchis Parisiennes - gnocchi pasta with mornay bechamel.
Babette is open daily with lunch, brunch, and à la carte offerings! Visit their Instagram to learn more.
Location:Babette, Shop G-3, G/F, Nan Fung Place, 173 Des Voeux Road, Central
Omaroo Grill, a New Australian Steakhouse by Wooloomooloo Group
Website / Omaroo Grill
Located on the 26th floor of H Queen's in Central, Omaroo Grill is Wooloomooloo Group's newest venture. The name Omaroo means "a beautiful view" in the Aboriginal language of Australia, reflecting the venue's stunning Victoria Harbor dining backdrop.
Omaroo Grill's menu highlights premium wet-aged Australian steaks such as the 2kg Wagyu Tomahawk and Beef Wellington, sustainably-sourced seafood dishes, and vegetarian options as well.
Open daily for lunch from 11:45AM-3PM and dinner from 5:30PM-11PM. Dine with the breathtaking views of Victoria Harbor, no matter during the day or night.
Location:Omaroo Grill, 26/F, H Queen’s, 80 Queen’s Road Central, Central
CIAK Reopens Its Doors at Hong Kong Ocean Park Mariott Hotel
Instagram / @ciakconcept
Celebrated Italian pizzeria by Lai Sun Dining, CIAK, has reopened its doors at Hong Kong Ocean Park Mariott Hotel. Situated within the Prohibition Grill House & Cocktail Bar, diners can now order their iconic freshly made pizzas and pastas again since their tenure in Landmark in Central! They are still offering fan favorites like their signature Prosciutto and Formaggi pizza and the 5 Formaggi pizza.
For those who suffer from a "lunchtime dilemma," don't worry! CIAK offers a 2 Gusti "50/50" pizza where diners can pick two different flavors baked in one pizza.
Open daily from 12PM-2:30PM and 6PM-10PM. Go get your pizza cravings satisfied at CIAK!
Location:CIAK, G/F (Portion C) at Club Wing, Hong Kong Ocean Park Marriott Hotel, Ocean Park, 180 Wong Chuk Hang Road, Wong Chuk Hang (At Prohibition Grill house & Cocktail bar)
January
Torikizoku – Bringing Authentic Japanese Yakitori to Hong Kong
Torikizoku
Famous Japanese yakitori chain Torikizoku has opened its first Hong Kong branch at Tuen Mun Town Plaza. Known for its affordable
and high-quality skewers, Torikizoku has arrived to bring a taste of Osaka to local diners.
Some of its must-try yakitori are their Kizokuyaki Chicken, Shio Chicken Wings, and Hong Kong-exclusive dishes like Matcha Warabi Mochi and Ice Cream. Complement your meal with drinks such as Mega Beer, Kodawari Sakaba Lemon Sour, and refreshing fruit teas.
Torikizoku is a must-try for our fellow New Territories residents or Yakitori enthusiasts!
Location:Torikizoku, Shop 1108-1111, 1/F, Tuen Mun Town Plaza Phase 1, 1 Tuen Shun Street, Tuen Mun
Marmo Bistro, a New French Dining Concept by Rosewood Hong Kong
Marmo Bistro / Rosewood Hong Kong
Introducing Marmo Bistro, Rosewood Hong Kong’s first venture into French cuisine. Enjoy timeless French dishes crafted by Chef Giovanni Galeota in a cozy setting, capturing the charm of a Parisian neighborhood.
The menu at Marmo features French classics including Foie Gras Torchon, Sole Meunière, and the Bouillabaisse, alongside desserts like the iconic Tarte Tropezienne. Complete your French dining experience with their curated wine list and aperitivo-style cocktails.
Location:Marmo Bistro, Ground Floor, Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong
Epicurean Group Reveals a New Spanish Concept – Aire
Aire / Epicurean Group
Joining Pica Pica and BÀRBAR under Epicurean Group, Aire promises a fresh take on Spanish cuisine focusing on authentic Basque grill cooking. Their menu features high-quality seafood and meats sourced from Spain, the Atlantic Ocean, and Mediterranean Sea to create delicious individual tapas and plato dishes for sharing.
Make the most out of your experience with Aire’s outdoor seating and enjoy the refreshing winter weather on their terrace.
Location:Aire, Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay
An Addition to Korean Cuisine in Hong Kong – Myth Jokbal
Instagram / @mythjokbalhk
Myth Jokbal, a popular Korean establishment specializing in braised pig trotters (also known as Jokbal in Korean), has landed in Hong Kong. Celebrated for its tender, flavorful pork trotters, it has become a must-eat for both locals and visitors in Seoul. Now, you don’t have to fly to Seoul to try this!
Their menu features original, garlic, and spicy
flavored pig trotters, including other side dishes like rice balls, knife-cut noodles, and hangover soup.
Hot tip: Go early as there will be a long queue!
Location:Myth Jokbal, Shop C, Soundwill Plaza II Midtown, 1-29 Tang Lung Street, Causeway Bay
Little Napoli is Back in Wan Chai
Instagram / @littlenapolihk
Known for its authentic Neapolitan-style pizzas, Little Napoli has relocated from Happy Valley to a larger venue in Wan Chai. The new location features an open kitchen, wood-fire oven
from Naples, and can seat up to 22 people.
Diners can choose from their different categories of Pizza and sides - Pizza Classica, Pizza Speciale, Pizza Portafoglio, Pizza Fritta, and bowl platters guaranteed to satisfy your pizza cravings!
Location: Little Napoli, G/F., No. 6 -16 Tai Wong Street East, Wan Chai
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
This restaurant aims to challenge the stereotype that Sichuan food is all about mala.
Sichuan Rouge, a vibrant new culinary gem, will be opening in early July 2025 at Soundwill Plaza II, Midtown, Causeway Bay. Led by renowned Sichuan chef Hu Taiqing and local culinary veteran Kenny Chan, this new concept aims to spotlight the depth and soul of Sichuan cuisine, with affordable prices.
Sourcing authentic ingredients from Sichuan province and Chongqing, the team is out to prove that there’s much more to the region’s food than their signature mala heat — rich, complex, and bold flavours are set to take over your senses, Sichuan-style.
Revered for its “hundred dishes and hundreds of flavours,” the complexity of Sichuan cuisine stems from the clever and careful use of local spices, born from over 3,000 years of spice-driven precision. Its rich flavours are built on 24 classic Sichuan profiles, each one rooted in the Ba-Shu culinary tradition and perfected through precise matching of key ingredients.
At its core is an iconic trio of peppers: palate-numbing Sichuan, spicy Chili, and aromatic Pepper, all balanced by the golden trio of spring onion, ginger, and garlic.
Courtesy of Sichuan Rouge
Sichuan Rouge honours this legacy with a menu that goes beyond the typical mala heat. With over 40 imported herbs and spices from Sichuan and Chongqing, the restaurant highlights the lesser-known flavours of the region, elevated with a creative twist. The result is a symphony of appetizers, soups, classic hot dishes, authentic rice and noodle preparations, and desserts that bridge Chinese tradition with a touch of Western flair.
Must-try starters include The Razor Clam with Sichuan Peppercorn, combining plump razor clams with a silky sauce bringing the perfect hit of spicy and numbing flavours. Another standout is the Sliced Beef and Ox Tripe in Chilli Sauce, a popular Chengdu street food classic with a house-made chilli oil and a splash of Baoning black vinegar.
Other highlights include the melt-in-the-mouth Deep Fried Sliced Beef with Sichuan Peppercorn and Rock Salt, Chilled South African Abalone with Hangzhou Chilli, Young Pigeon with Pepper, and more.
The mains are also a story of their own. Smoked Eel Wrapped with Fried Pork Intestine is a fiery, indulgent example of Sichuan technique, with boneless white eel stuffed with chitlins marinated in fermented chilli bean paste, diced and garnished with fried chillies.
Courtesy of Sichuan Rouge
The Duck Blood in Chilli Sauce is a luxurious take on a humble street food classic, featuring tender abalone and prawns, while the Mapo Tofu with Lobster adds a richness to a Sichuan staple, pairing a full lobster with silky tofu in spiced red oil.
Other showstopping items on the menu include the Sautéed Prawn with Chilli Sauce that’s crispy on the outside and juicy on the inside; the Twice-Cooked Pork with Black Bean and Soybean Paste with comforting Sichuan farm flavours; and the tender and tongue-tingling Sichuan Style Boiled Hand-Cut Beef that ignites the taste buds.
Sichuan Rouge will open in early July 2025, with à la carte dishes initially being served from 12 NN to 11 PM daily, with a dedicated lunch menu to be launched in early August 2025.
Location: Sichuan Rouge, 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay, Hong Kong
Opening Hours: Daily, 12 NN to 11 PM
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
Italian homeware and espresso icon De’Longhi has unveiled its latest innovation — the Dedica Duo — alongside a cozy Cold Brew Coffee Experience Lounge, a one-stop love letter to café culture nestled on the ground floor of K11 Art Mall.
The pop-up experience, running from June 23 until July 2, generated a buzz from the public, who were able to engage with De’Longhi’s cutting-edge machines and learn from Italian coffee experts at De’Longhi how to make accessible, artisan-quality cold-brew at home.
At the heart of the pop-up was De’Longhi’s Cold Brew Family, headlined by the newly launched Dedica Duo (priced at HK$2,498) — a slim, stylish machine that’s small in size but bold in capability. With just a 15cm footprint, it packs in a touch-control panel, sleek milk frothing wand, and every accessory a home barista could ask for.
Courtesy of De’Longhi
While traditional cold brew takes up to 12 hours to steep, each machine in De’Longhi’s Cold Brew Family uses Cold Extraction Technology — an ambient-temperature, low-pressure process that replicates the classic method and delivers a refreshing cold brew in just five minutes.
Courtesy of De’Longhi
Fans of texture-rich coffee were also drawn to other members of the Cold Brew Family, such as the La Specialista Arte Evo (HK$6,488) and La Specialista Maestro (HK$10,988) models, both boasting built-in grinders and tamping guides for a barista-worthy finish, mess-free.
The top-tier Eletta Explore (HK$13,888) flaunts a colorful 3.5” display and over50 drink recipes, with a dual LatteCrema™ system that whips up both hot and cold milk foam with just a touch of a button.
But the machines were only half the story. Mixologist Ricky Chan,winner of the Hong Kong Coffee in Good Spirits Championship 2025, served up irresistible cold brew creations from an exclusive cold brew menu, with a range of cooling cocktails and mocktails to choose from.
Guests sipped on summery cold brew mocktails with The Breeze, a mix of coconut water and watermelon soda, or The Waves,which leaned floral and citrusy — cloudberry, apple, and rose dancing across the palate.
Cocktail creations included The Sunset, a bold mix of Cointreau, orange, and cacao, while The Advent of Summer was a velvety and smooth indulgence, featuring whisky and Okinawa black sugar.
The De’Longhi Cold Brew Pop-Up left coffee lovers refreshed, inspired, and ready to bring barista-level brews into their own kitchens.
If you’re curious to craft your own coffee ritual, explore the full Cold Brew Family online via De’Longhi’s e-shop, or visit De’Longhi’s Home Coffee Experience Stations. These locations can be found here. For more information, visit De’Longhi on their website, Instagram, and Facebook.
Location: De’Longhi Home Cold Brew Coffee Experience Lounge, Kiosk No.2, B2/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
