As we step into 2026 after an eventful last quarter, which felt like a year in itself, Hong Kong experienced great celebrations, tragedies, and challenges, but it was also a time for unity and solidarity. Within the F&B industry and broader local and international community, Hong Kongers and our friends came together with pride for what makes our city so unique. And this is exactly what will be defining the year ahead.

We sat down with some of the city’s F&B executives, entrepreneurs, chefs, bar managers, and innovators to reflect on the past year and key insights as we look forward to an eventful 2026. Fresh from Asia’s 50 Best Restaurants’ announcement on Jan. 6 of their award ceremony’s debut in Hong Kong this March, the city is already buzzing with a packed events calendar.

Earlier in December 2025, the Hong Kong Tourism Board (HKTB) published that the city’s inbound travelers as of November 2025 already surpassed 2024’s total of 45 million, and mega events like BLACKPINK’s long-awaited return to the city and the upcoming Asia's 50 Best Bars 2026 Award Ceremony have many tickets and hotels booked for the year.

2025 started off strong with Hong Kong earning its 7th three MICHELIN star title with Amber’s landmark win and 76 restaurants crowned at the 17th edition of the MICHELIN Guide Hong Kong and Macau. At the World’s 50 Best Bars 2025 Award Ceremony held in Hong Kong for the first time, Bar Leone won the title of Best Bar in the World, another first for the city. Shortly after, Rosewood Hong Kong earned the title of Best Hotel in the World at the World’s 50 Best Hotels Ceremony held in London, and the return of the Hong Kong Wine & Dine Festival welcomed back over 160,000 visitors.

Looking ahead, an emphasis on unique experiences and value will be crucial for defining the success of an F&B business. As Hong Kong’s mature audience becomes more selective with their spending, venues will need to clearly define and communicate their concept, refine guest services, and, of course, serve immaculate quality. Innovation and a continued emphasis on sustainability and locally and regionally sourcing seasonal ingredients will be a strength as many venues go back to their roots to create their 2026 offerings.

Simultaneously, recent developments in Artificial Intelligence (AI) cannot be ignored as the next generation of digital solutions bolsters booking platforms, POS, and Restaurant Management Systems, further driving seamless operations and flow.

Read the city’s 2026 F&B trend forecast directly from the source with The Beat Asia‘s roundup of insights from the city’s industry leaders, where they shared highlights from the past year and what to expect in the year ahead.

Lorenzo Antinori, Founder of Bar Leone

In 2026, cocktails will evolve beyond mere beverages to become a symbol of enjoyment and human connections. There will be a continuous need to streamline operations, ensuring that drinks can be made in a short time with outstanding quality, and putting more focus on quality hospitality and engaging services. Providing consumers with a meaningful experience remains key.

In terms of flavor, we can see a comeback on classic cocktails or modern classics — concepts with simple offerings but executed right will be of great advantage. Across the world, utilizing local ingredients in cocktails remains a key trend.

As cocktail culture continues to rise, the lines between bar and lifestyle will become increasingly blurry. Bars will have to extend offerings beyond the venue, such as to engage at major events or festivals, to create more memorable experiences.

Do Yong Soo, Group Chef and Business Development of Liberty Group

From a chef-operator’s perspective, Hong Kong’s F&B industry has entered a far more disciplined phase. The days of opening restaurants on optimism, momentum, or branding alone are behind us. Rising costs, tighter margins, and a more cautious consumer have changed the landscape entirely. That said, this doesn’t mean diners have stopped spending; it means they’ve become far more selective.

It means they’re spending with intent. Guests are still willing to pay for experiences that feel honest, well-executed, and genuinely worth their time. In this environment, smaller-scale restaurants will perform better. They allow chefs to stay hands-on, operators to stay disciplined, and guests to feel personally connected rather than processed.

The future belongs to restaurants built with clarity and restraint. Tight menus, strong execution, and genuine hospitality will matter more than size, hype, or spectacle. In Hong Kong, longevity will be earned, not assumed.

Ali Fong, Director of Food & Beverage at Regent Hong Kong

In 2026, Hong Kong’s dining scene will be driven by bold collaborations and truly immersive experiences. We’re seeing chef-and-creator partnerships evolve beyond fleeting pop-ups into long-lasting platforms that fuse global artistry with local imagination. Expect East-meets-West menus celebrating seasonal ingredients from regional farms, with wellness expressed through pleasure rather than limitation.

A recent example is our Regent Hong Kong collaboration with Shake Shack and Dom Pérignon: gourmet burgers and fries paired with fine Champagne, set against the city’s most iconic harbor view. The interplay of comfort and luxury created something completely original — and irresistibly fun.

Hong Kong is poised to further cement its position as Asia’s most dynamic culinary crossroads: thoughtful yet daring, refined yet approachable, and always unmistakably personal.

Jonathan Glover, Founder & Director of Steak King & Hidden Gem Restaurants

2025 has been a bumper year for Steak King and Hidden Gem Restaurants. In the past 12 months, we opened five restaurants, two of which are new concepts — The Lasagna Factory and Picanhas', both new brands which have exceeded our expectations. Our online business has grown rapidly in 2025: we introduced a new Italian range plus Steak King Express, our same-day delivery option. Another milestone was that the group hired its 200th employee in October! Next year, we are planning at least five more restaurant openings and the expansion of our direct-to-consumer web portal, which will make its debut in its first overseas market in the UK or Dubai.

In 2026, I predict a continued trend in the decline of fine dining concepts (particularly in the Japanese sector) and a continued growth in more wallet-friendly casual dining options. I see the probability of expansion of restaurant groups from the mainland, such as gaga cafe coming into Hong Kong.

Antonio Oviedo, Executive Chef & Chef Founder of 22 Ships

For the past year, we were overwhelmed by reservations, and we felt so happy for the support to the point that we have decided to open on Mondays from the 1st of December, 2025!

I’m very concerned about traceability. This year, we stopped using some endangered species like bluefin tuna, switching to yellowfin tuna caught from small boats that only use sustainable fishing methods, so at the same time, we are supporting small fishermen's communities.

Almost 100% of our fish and seafood is MSC certified, and we try to work with small farmers for our veggies and fruits. I believe in traditional stockbreeding farming like Iberico Pork or Rubia Gallega beef, where the animals live in harmony with their environment, and avoid intensive farming.

It was a nice achievement to be part of the revamping of the area, and since we opened at Staunton St., it was great to see other restaurants and galleries opening around, creating a vibrant atmosphere in the neighborhood. As tourism rebounds, I found that 22 Ships is still a dining destination, but not only this, we are part of a vibrant community hub centered around lifestyle.

Hacene Taibi, Founder of Bistrochat

In 2026, Hong Kong diners will keep rewarding reliable “comfort + quality” and clearer value, with menus that feel simpler, more intentional, and more consistent. On beverages, no/low and lower-ABV will keep gaining share as guests look for “better-for-you” choices without sacrificing the experience.

Tech-wise, the shift is from “apps” to invisible automation: AI that answers questions instantly, handles changes, confirms bookings, and increasingly takes overflow calls via voice AI — so restaurants stop missing revenue when the team is slammed. We at Bistrochat plan to be at the forefront of this revolution by consolidating reservations and conversations into one place and using AI to capture bookings even when staff can’t pick up — like automatically answering calls and directing guests to book via WhatsApp.

Arlene Wong, Founder of The Green Door

In 2026, clarification cocktails will still reign, but I foresee a resurgence of classic cocktails. Bars will increasingly integrate food into their offerings, and as Hong Kong's drinking scene thrives again, expect later last calls, reminiscent of pre-COVID times. Additionally, with China's efficiency in digital reservations, I anticipate a rise in systems like Seven Rooms, enabling guests to reserve tables at bars just like they do at restaurants.

Malcolm Wood, Co-Founder & Managing Director of Maximal Concepts

As we approach 2026, the way guests engage with restaurants is shifting in a profound way. People want to feel connected — not just to the food, but to the energy of the room, the craft behind the scenes, and the team driving the night forward. The most memorable venues today make you feel as if you’ve stepped into their world and become part of the rhythm yourself.

This mindset has been a major force behind Mott 32’s next chapter. We’re expanding into key global cities and effectively doubling the size of the brand, but the real focus is on deepening the guest experience. Each new location is designed to tell its own story while carrying the DNA that people love — open, expressive design; kitchens that feel alive; teams who bring genuine connection to every interaction.

Across markets, we’re seeing a desire for modern Chinese dining that respects heritage but evolves with the times. And running beneath it all is a heightened expectation for responsibility — sourcing with integrity, reducing impact, and building systems that last.

Hong Kong remains the compass for all of this — a city that thrives on momentum, precision, and creativity.