May Chow, Chef of Little Bao on The Delish Guestlist Podcast
Hong Kong/ Delish/ People

Little Bao's May Chow Tells The Delish Guestlist Podcast Her Bao Story

May Chow began her Little Bao story a decade ago, eager to utilise her Michelin-star education in Hong Kong kitchens to birth a restaurant offering accessible meals relatable to both local foodies and visiting tourists.

Arriving to the city in 2009, May’s culinary CV has seen her influenced by Alvin Leung at Bo Innovation, Que Vinh Dang at the former TBLS, and Matt Abergel at Yardbird.Now a defined name brand in the city’s F&B scene, Little Bao blends the foundations of Chinese cuisine, notably the white plump bao bun, with influences from abroad. Her signature bao buns made their first appearance at the Island East Market in 2012, before her first Little Bao opened in 2013 in SoHo.May joined The Delish Guestlist Podcast about her success behind one of Hong Kong’s more symbolic restaurants, and what Cantonese food culture means for her.

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Transcript of the episode with May Chow on The Delish Guestlist podcast:

The podcast transcript provided is generated using speech recognition software and has not been reviewed for accuracy. We cannot guarantee that the transcript is accurate. If you believe something is incorrect, please contact us to make the necessary corrections.

Rubin Verebes: Welcome to The Delish Guestlist podcast, a deep dive into the lives and work of Hong Kong’s crazy food and beverage industry leaders, hosted by The Beat Asia magazine. This episode we speak with Hong Kong's own May Chow, chef and owner of the Little Bao empire in the city, operating her acclaimed restaurant chain since 2013 – where we sat down with May at her Causeway Bay joint after the lunch hour rush. She champions neo-Cantonese fusion cooking and female and LGBT empowerment in the kitchen. We spoke to her about her success behind one of Hong Kong’s more symbolic restaurants, and what Cantonese food culture means for her.  Enjoy!

[Sting]

Rubin Verebes: Hello listeners in Hong Kong, Asia, and beyond. We are speaking today with chef May Chow of the eminent Little Bao restaurant franchise, a defined name brand in the city’s F&B scene, blending the foundations of Cantonese cuisine with influences from abroad. Arriving in the city at 2009, May’s culinary CV reaches all corners of Michelin and local, international acclaim. He has worked with Alvin Leung at Bo Innovation, Que Vinh Dang at the former TBLS, and Matt Abergel at Yardbird. Her signature bao buns made their first appearance at the Island East Market in 2012, before her first Little Bao opened in 2013 in SoHo. 

Rubin: May, Thank you so much for sitting me down with us.

May Chow: Thank you for recapping my life.

Rubin: Absolutely, how does that sound?

May Chow: Pretty good, time flies.

Rubin Verebes: Born to a Chinese Hong Kong family in Toronto, why did food have such a pull that you're here right now sitting down with us? To flick back on that story, that massive CV you have, the name you possess?

May Chow: I think everything is hindsight 2020. So, in reflection, I grew up in a loving family. My mum was always a, what we call ‘Tai Tai’ [太太], she was a housewife. She didn't have a career, but she was Shanghainese, outspoken, and loved cooking. And so, I think being very close with her, seeing her cook, and, you know, she hit me when we played piano, but she didn't hit me when we, you know, made food.

So, you know, naturally a kid wants to be good at something they're commended on, and it was something she did with me very lovingly. Now I know that it was passed through generations, from her mother to me, so I can see why that passion was inherent.

And then, of course, when I was young, I actually had ADHD, and so for many, many years in Hong Kong, from schooling, I thought I was not very smart. I thought there was something I wasn't applying in school. And eventually I figured out, you know, my calling for through food, but also my sense of learning. I like tactile things and I like learning through experience.

And so all those things really applied well through the F&B industry, and it was very personal, and that kind of energy inherent within restaurants and food is exciting.

Rubin Verebes: Was there a reason coming to Hong Kong in 2009? I mean, I came in 2009 for a reconnection of this sort of Cantonese identity. Was that sort of a search that you were on?

May Chow: Early on that time, I could have married my gay best friend and stayed in the US, or moved back to Hong Kong. So it was not, I could not get a visa in the US. And then I returned to Hong Kong, and it was also a time when I haven't been with my family for a long time, so it seemed like a good time to reconnect as well.

Rubin Verebes: Sure, sure, was there any doubt that you wanted to work in restaurants in Hong Kong?

May Chow: Actually, Hong Kong gave me the opportunity, because when I graduated from college, it wasn't that easy to get a career in food in the US. Plus, you know, I was on a student visa, so it wasn't easy.

When I returned to Hong Kong, I had the privilege of living at home and not having to pay rent, which allowed me to be like, “I want to try.” Like, I've worked at hotels and catering companies, but as like, I've worked at more admin or office jobs, and I didn't enjoy it at all. The only thing I could think was being in a restaurant, so I thought I have to try. And so that was around, I don't remember how old I was, maybe 22, 23? Right after college.

Rubin Verebes: So it doesn't date back deep. I guess professionally, in jobs in your childhood adulthood, it started as a way to occupy yourself.

May Chow: It's interesting, because I think I wanted to go to cooking school when I was a kid, but my parents were like, "You're going to college". So I went to college, and then I graduated from college, and I tried to do the normal trajectory, and I just couldn't.

So I think after I, you know, did a few years, I was ready to dive into F&B.

Rubin Verebes: So living under your parents’ home and not paying rent, but looking forward to a career post university, do you think it was hard to convince your parents that this is something that I can do, this career?

May Chow: Sometimes people fail not because parents were supportive or not supportive. Their way of supporting was very interesting, was to give you options when you're really tired. Meaning like, ‘Hey, May,’ like I'll be like exhausted coming home at 2:00 AM, and they're like, “Hey May, if you want to stay home and not work, we can take care of you and you find another job.”

And I'll be like, “Oh, shut up, I just need to sleep” and get [this] over with, because they wanted me to quit. They wanted me to think about a better option.

Rubin Verebes: And do what?

May Chow: But there was a lot of truth, like, to be honest.

Rubin Verebes: Mm-hmm.

May Chow: Like even when I mentor young girls or young chefs now, the reality is that we fell in love with the- we didn't, you know, look at other restaurants and go to Chinese restaurants or go to restaurants that we went to as a kid and be like, “I want to be that guy.”

You know what I mean? I watched ‘Yang Can Cook’ on TV, Netflix came along, you know, Anthony Bourdain, it was a whole sexy, media driven, idea about what a chef is. No one thought like, ‘oh my god, my life career would be working 16 hours a day, seven days a week, doing the same thing over and over again’.

Rubin Verebes: Were you scared of, because you mentioned Anthony Bourdain, the idea that food is not just food, it's the adventure, the exploration of society and culture. Did you feel attracted to what food represents, rather than what it is building a community?

May Chow: I think what the job entails is, and what we all aspire to, is what that 1% is doing.

Rubin Verebes: Really?

May Chow: So I am lucky that I'm in that 1%. So I can create food all the time, I can communicate food, I can talk about the philosophy of food, you know, all the diasporas of Chinese cuisine, but to be real, the day-to-day job is making the same thing: one menu for one year, two years, 10 years.

Rubin Verebes: Yeah.

May Chow: And now I see it, [what’s] actually interesting. If you want to get a three Michelin star, I see it like almost like running for the Olympics. You can't do it for 50 years. Like you could, but you could like, you know, look like, like Gordon Ramsey, and look like you're just dried out for 30 years, you know what I mean?

Like, you could! and like, you know, lose a liver or two. But the reality is that if you see it as you have to start young, you have to commit 16 hour days, six days a week, and you just chase it. You chase it for about a decade, 15 years, 20 years, until you get three stars. And so you see someone like Marco Pierre White, maintaining three stars is horrific.

It's like playing defence for eight years, but you're like, you know…

Rubin Verebes: You don't want to get wrinkles on your ears.

May Chow: And it's different, because once it's proven successful, you can't change anything. So you maintain the same menu for another eight years, and then he retired. It's like, this is enough.

And so if you can see it that way, it's actually more purposeful, because you're not like, “I'm going to have three Michelin stars for the rest of my life.” I'll have it for 10 years. It's like, you can have three Olympic golds, you're lucky if you have five. And then that's it, and then move on. Move on to something else.

Rubin Verebes: So when you entered F&B and had this idea like, “I don't want to do the three Michelin stars”, what was the goal you had? You didn't have a goal?

May Chow: No, I didn't have a goal. Usually people who are this romantic or passionate are not that logical, and I was a creative, and I realised that creative people all have horizontal careers.

Like they were never like, they're like, “Did you climb the ladder?” I was like, I did not even think I was climbing the ladder. I was like, “Oh yeah, he cooked so well! Let me follow him.” “Let's go to this restaurant.” “Let's go to that restaurant.” I was lucky enough, but I think inherently I wanted to be an entrepreneur, beyond being the title of ‘Wanting to Be a Chef’.

I wanted to be an entrepreneur. So very early on, I literally wrote, you know, a diary of Alvin Leung, and every time he did something I didn't agree with, I write down, ‘when I become boss, I won't be like this’.

Rubin Verebes: Was it interesting or captivating to work with him?

May Chow: Everyone is successful for a reason.

Rubin Verebes: Mm-hmm.

May Chow: and he was highly successful. I understand why he was important on many levels. He ate well himself. He wasn't professionally trained, so I wouldn't say you would learn from him in terms of technical skills as a chef, but how he presented himself, how he knew where the market was driving, how he could get three Michelin stars or get to that level. I think he had a clear idea of what that meant.

Rubin Verebes: Sure, sure, sure.

May Chow: And how to, you know, because you have to understand that year or that time, no one [had] ever done that in Hong Kong before, and he was the first hometown hero. Someone that was at that calibre, but also to be that internationally renowned, like everyone knew him across the world.

Rubin Verebes: Do you think, do you think you followed his footsteps in flipping Cantonese cuisine on some head, looking at specific, I guess, tenets of traditional fairs that you'd find in Hong Kong and putting a twist on it?

May Chow: I think he definitely gave me the taste of what it meant. I share [this with] creatives all the time.

Rubin Verebes: Mm-hmm.

May Chow: If you're serving a local community, you're hyper international. If you're serving an international community, you're hyper localised, because if you want to represent Hong Kong, you need to represent the city, the ingredients, the story, everything. You're the hometown hero for the world.

Rubin Verebes: Absolutely.

May Chow: There's a huge difference. Like I always say, like if you're Bruce Lee, you were promoting Kung Fu to everybody. You weren't just doing it for the Hong Kong audience, so knowing that my goal was to be international, I wanted to be iconic in the whole F&B community.

Rubin Verebes: More than a decade ago, this was your goal?

May Chow: Yeah, we were writing business plans and my friend was writing for me, but, still clueless, she's like, “Oh, you're gonna be the hometown hero”. And I was like, “What do you mean?” She's like, “because everyone else is international, everyone's doing international cuisine, no one's talking about Hong Kong. So if anyone wants to know more about Hong Kong, they'll come to you.”

Rubin Verebes: Do you think you've accrued this international name for yourself, because you've taken the bao and made it into a burger and brought these different ingredients, these different cuisines, fusion that together that has brought the local through to the international?

May Chow: I think that's like, I don't think it's, so in hindsight, not that moment. If I had to hindsight look at it, what we're achieving now is that 0.1%. So it's like me telling you, I'm not saying I'm Dua Lipa, but like, can you follow Dua Lipa’s footsteps and achieve the same success?

If she was a brain surgeon, you could follow exactly the same steps and become a brain surgeon, right? So it means like it's a lot of luck, a lot of society, what the world was trending. I was the first restaurant probably in Hong Kong that was taking something very local, but international and in a very small space.

It was when Instagram just started, we became viral without any strategy to become viral, no marketing. I picked green tea as an ice cream sandwich, because I was too lazy to make a real dessert. So my dessert pastry friend was like, “just fry the bun and stuff some ice cream inside,” she's like, “why do you have to make a chocolate cake? Who cares? Just stuff it.”

I was like, that seems lazy… and then I picked green tea, and it's interesting because we were number one on Open Rice, and I was like, “why are we number one on Open Rice?” Because number one was green tea ice cream sandwich, number two was green tea latte, and number three was green tea souffle.

Rubin Verebes: Wow.

May Chow: And I was like, I did not- what if I picked chocolate? You know? And then why would my mind pick green tea? Because I thought everyone in Hong Kong likes green tea, pick green tea! I didn't know the impact of what that meant and how to create that, so you can only see in hindsight, 2020.

Rubin Verebes: Do you think this hindsight 2020, we're in this space right now in Little Bao in Causeway Bay compared to the former SoHo home and then now the second SoHo home? Are you playing or have you inadvertently played to the tastes and flavours of Hong Kong foodies, people that eat in Hong Kong, Instagrammable bites, cute looking appearances of the food, something that's very consumable, I guess, not using challenging recipes?

May Chow: I think, no, I think it's when we wanted to do it. At this point, I went to Bo Innovation. Bo Innovation showed me, we went to Sydney Food and Wine Festival. He took me to Singapore. Every time I went abroad, they're like, “Oh my God, is he the demon chef from ‘Parts Unknown'?”. So I knew the power of what storytelling was.

Rubin Verebes: Sure, sure, sure.

May Chow: And then when I went to Matt at Yardbird, and that year when I worked with him, he broke every paradigm. Everything he was, I wanted to be. He had the sense of community, every brand, every touch point was a reflection of his personality and what he believed in.

He was genuine, like a great boss, and everyone respected him, and the people who came were cool. He was the first person where I was like, “I want to be like him.” Because when I was with the Alvin and Que, I was like, “Oh yeah, whatever” like, there are some parts I appreciate about them, but I couldn't see myself like them.

So Matt was the first person, he was a great mentor. Before we went into execution, he's like, your branding sucks, you need to re-brand, this is no good. He was like “this idea's not original enough. Do better”. And so I think that's him being honest with me, and he found me actually my first location, because it was so hard to find even a shop then.

So if you ask me now and then, like our proudest moment, then was to distil what I learned, but try to find something honest. And I think what I loved about Little Bao was that we were social, I loved to party. So music, drinks, like the atmosphere, and the food itself was the culmination of my random life experiences, like, you know, from Rave to Coachella to whatever, and then also bringing that community together, so I think that was great.

And then being able to then take that item, and I thought, we must make it so that my grandma doesn't think it's for white people, but white people don't think it's too Chinese. We're trying to ride the line, and it's actually really hard. Because you can do fusion in New York, I'm serving 50% local customers, and the bao is about 10 times more expensive than a Char Siu bao.

Rubin Verebes: Like a Gua bao?

May Chow: Any bao! and actually even all the Gua baos that opened that were kind of gimmicky or whatnot, they've all closed.

So our proudest moment now is like, we've been around for a decade. That's like dog years, like restaurant years, and then passing through COVID and then still surviving. It's beyond - like my proudest moment is like, how do we become timeless? So my goal is like, I need to stick it through for 20 years.

Rubin Verebes: Wow.

May Chow: And then it's not even like, do you like it or not? It's like if you come to Hong Kong and don't eat at that, you know, tomato soup or beef noodle place on that corner, you're not local. Like, I'm trying to get there, you know?

Rubin Verebes: I mean, it's an unbelievable success story. Just hearing that number ten coming through my headphones and knowing that leases last three years in Hong Kong, and then some other concept comes in. Do you think you always wanted to do East meets West, and do you think that was the way you captured both sides of Hong Kong?

May Chow: I always knew there are many things that go through my head. I wanted it to reflect the culture, because that was also like, that was what was expected. Because you know, even when I read a lot about successful chefs, sometimes a community drives you.

We were talking [about] the first, Noma interview. The guy was like, you know, he was sitting down, he was talking about his food, and then the reporter asked him, what are you doing for sustainability?

So then he's like, “Oh, I don't know, like nothing”, but then you're embarrassed, so you go home and you're like, “why am I not?” But how many people ask you, like, everyone asks me, what are you doing for Hong Kong? What are you doing for women empowerment? What are you doing for LGBTQ+? What are you doing for sustainability, and how are you driving the direction?

So it sets big goals. It's cool. It's a lot of responsibility, but I find that right, quite, fun. And so for me to say that money is not the ultimate goal for food, but in Hong Kong, you need to be financially savvy to survive.

So if you don't know how your staff is getting paid or what's going on, you can't survive here. So you cannot be creative, because you have to withstand a lot to even get there, where at the point you get to be creative. Right?

Rubin Verebes: Absolutely.

May Chow: And then two was like, I was worried about being a one hit wonder. And so by the time I was trending very hard, I was already ready to progress. Like, “Oh, I can't be a hipster and be a hype beast all my life.”

Rubin Verebes: Mm.

May Chow: Clearly there's an age group for this, and so I already was, in Women's Foundation, doing corporate, you know, many initiatives and talking about bigger purposes for the brand, and myself included, that was beyond just, are you the most trending number one thing.

Rubin Verebes: So I guess in 2022, you have also initiated many popups with big names or foundational restaurants in Hong Kong that are trending right now. Is that a way to keep Little Bao fresh and innovate on the one product that is the ‘bao’?

May Chow: Well, I'm a big fan of Jane Fonda and talking about Richard Ekkebus. It's like, you need to know at one point, either you are the young kid that’s fresh, or you're mentoring someone that's fresh, or you're partnering with someone that's fresh.

Rubin Verebes: Mm-hmm.

May Chow: And to feel energetic is that, you know, I don't care if they're 20 or 30 or famous or not. It's to trigger you to want to grow all the time. So for me, it's like we do partnerships where anything that intrigues me like could be - so right now we're doing one with a retired 70 year old Sichuan master chef, and he's coming and he's retired, and I met him at this random event.

Rubin Verebes: Wow.

May Chow: He's done Sichuan food for 50 years, and doing a popup here. So I don't know if that attracts 20 year olds, but it piques my interest.

Rubin Verebes: Absolutely.

May Chow: You know what I mean? It's freaking cool. Someone like Richard, my whole idea is that we're trying to tell a story where like Zara or whatnot, like there's Karl Lagerfeld that works with Zara and everyone can buy it.

So I told them like, “Richard, not everyone can spend [HKD] $1,800 to have your meal, but for [HKD] $78, [HKD] $138, it's an affordable luxury that they can understand more about you and your life, your achievements, and your philosophy about food in this dainty little bao.” So that's what our mission was when we started that partnership.

Rubin Verebes: So essentially, you could fit any cuisine, concept, popup, collaboration between those buns.

May Chow: Yeah. We like to think this fluffy bond is non-invasive, we can talk about women empowerment in this fluffy bun, we can talk about LGBTQ+ like “Haha, you should do better!” in a bun.

You know, that kind of vibe. So I always thought it was fun, because even when we did our first concept, it was about when we served this bun. Maybe you can't accept Sichuan hot pot yet, because there's floating chillies. It's like chicken with bones in it, with the head, but you can eat it inside a burger.

Rubin Verebes: Sure.

May Chow: And I can tell you about the hotpot, I can tell you about the culture.

Rubin Verebes: So it's a perfect vehicle for introducing western mouths for eastern food and eastern mouths for western food.

May Chow: Anything! And I think what it is is like, what is that purpose? And I love this restaurateur Alan Yau from London. Someone asked him, “Is interior design important for the food business?”

He's like, “Uh, not really. It's the bottom line in operations. But really, if I can't even have design, why am I doing this? It's not even creative at all.” You know what I mean? Because you're just slapping noodles and doing operations, and it becomes an operations job. So I find a lot of meaning in my work, because I create meaning within it.

If not, we're just serving baos all day. With four flavours, two ice cream challenges, and four cocktails, right? And so it makes the job more fun, more interesting, and more meaningful to me. Those actions, whether strategic or strategic for the long term, I enjoy pursuing them in that way.

Rubin Verebes: So I guess you mentioned filling the buns with women empowerment, those topics, women empowerment and LGBTQ+ education. Has that been something at the forefront throughout, with Hong Kong, where many white male chefs are involved in restaurant businesses, and to be different?

May Chow: I think it's some white male or male anything. I was just at a- I'm always invited to these panel discussions, like ‘Oh my God May', like it's a financial tech and finance, and they're like, you're the only woman on the panel. I'm like, “Come on, like can you find someone in your industry?” But you're finding someone in food to be the only woman on the panel.

And I watched this show on, I love this show called Hacks. I don't remember. It's like two stand-up comedians, an amazing show. And I realised that sometimes I do stand-up comedy. It's like, ‘ha ha’, I say it as a joke, but like, you know, just to put it out there.

So I've been in meetings where I'm like, first of all, people have a hard time telling the age of Asian people and they undervalue them. So I go into meetings, I'm like, I know you think I'm young, but I'm 38, and have been in this industry for 15 years. I do a lot of dollars.

In an all, corporate meeting.

Rubin Verebes: Yeah.

May Chow: And then I'll say like, I want the white man budget. So whatever budget he's getting, I want that budget. If you want me to open a restaurant, I don't want an Asian girl budget. And then they're like “uh uh”, but then the moment I was like, “don't let me find out that budget, because if I find out the white man's budget, I want that budget”.

Rubin Verebes: Aye, aye.

May Chow: Right? And so it's like a joke, but like, once you say it out in the air, it progresses through, you know?

Rubin Verebes: So you want, you want to be brutal with the way you yourself could be viewed or sort of undersold.

May Chow: I already know the reality, and I'm just trying to, you know,

Rubin Verebes: Twist?

May Chow: Navigate it, twist it.

Rubin Verebes: Okay

May Chow: And like, get there, and then, you know, bring people with me. So the challenges of what we face, whether it's food or, or whatnot, like, make my work fun. And so, I love mentoring young girls, and I love, you know, integrating those into the business. And so, it's interesting because I am the founder. So, you know, many companies have pillars, mission statements, and vision statements, and it came from me.

So I think we didn't say like, “Oh, every year we need to do for LGBT initiatives”, we just do them. Because it's like, if someone asked me, I'm like, “Yeah, sure, we'll do it,” and then naturally it becomes something

Rubin Verebes: Sure, sure, sure.

May Chow: Now that we're in the decade, we hope to build, but we're still navigating because it’s still a business. Right now, you can see we're doing a lot of Chinese turnip cakes.

[And] that's, that's great, and I like finding niche categories that we can excel in and have new conversations for.

[Interlude]

Rubin Verebes: Stop the podcast! Just cutting in to say if you’ve enjoyed this episode so far – check out thebeat.asia for greater content like this. The Beat Asia is the fastest growing regional publication for local news, happenings, culture, and more, so be sure to check us out at thebeat.asia – alrighty, let’s get back to May!

[Interlude]

Rubin Verebes: Do you think the business element has brought you through the initiatives of opening up Little Bao Bangkok through working with Second Draft through the former venue of Happy Paradise? Has that been expanding your portfolio and building beyond Little Bao, which is limiting, in a sense, building up this empire that can allow you to build the business in a, I guess, fiscal sense?

May Chow: You know what's interesting? You know how they talk about, I literally thought about this two days ago. My industry just popped a bubble.

So you know, they have NFT bubbles, crypto bubbles, and I was like, “Oh, I was an F&B bubble and I didn't even know I was in the bubble!” So we were growing like I was joking that day, like you could be an idiot in 2013, and you would break even in a restaurant initiative like it. You would [have] thought you were a restaurateur, right?

You're like, “Oh, I'm doing so well,” but actually you're not. Everyone is doing well because it’s at the height of the market.

Rubin Verebes: When did the bubble burst?

May Chow: This year.

Rubin Verebes: Really?

May Chow: So Noma, the number one restaurant in the world, just announced closing by 2024, because there was a huge issue that interns were not paid to work at these restaurants.

So I know all about these restaurants - intern and full-time, 10 to 90. There are 10 full-time staff, 90 interns, [a] hundred chefs serving a 50 seat restaurant, each working 16 hour days. And so they, this year, I think they offered pay, and then immediately they're like, we're closing.

Rubin Verebes: I think it was a report of 50,000 USD per month that they had to pay to interns.

May Chow: Yeah, yeah, yeah, and that's not even that much. But then, because there were only like 2,700, but what happened was in the US, and it started to become illegal, and you can't make people work 16 hour days and things like that.

And so, you have to understand, like what happened during that time was Asia's 50 best happened. World's 50 best happened. So I was part of Asia's 50 best, you know, engine. I got Best Female Chef of Asia.

Rubin Verebes: 2017, Yes.

May Chow: And that award made me do a hundred interviews that year.

Rubin Verebes: Really?

May Chow: So when we're attracting, we're not attracting what Hong Kong people like, we're attracting globally that 1%.

So if you think about the functions of restaurant[s], so if you go to Starbucks, you go because you drink coffee and they fulfil your idea of where you wanna get coffee, period. Noma, no one's going like, “Oh, I'm gonna get some fermented, you know, mould tacos for lunch”. Like, no one thinks that way. They're like, “I'm gonna be the number one restaurant in the world”.

Rubin Verebes: Sure.

May Chow: I'm gonna bring my client to the number one restaurant in the world I'm gonna bring - and no one knows what number one means, but it sounds good! So when they became number two, like one year, they dropped [to] number two, 50% of their bookings cancelled. So your most important goal is to get that title, because the moment you don't get that title, you have no function in society.

Rubin Verebes: There's a bit of a disillusionment.

May Chow: Yeah. So you have to know what you're getting, like why are these people chasing these stars? Because at that point you're not like, how do you define which fine dining restaurant to go to? It's number one, it's three Michelin stars, it's got four hats. It's blah blah blah, it's all accolade based.

Like you're not going to LV to buy the bag, because you actually know what craftsmanship is in there. It's because you're buying LV and your friend knows how much it is, and when you give that gift, they're like, “Wow, you're generous!”

Rubin Verebes: Do you care about these accolades?

May Chow: No, but when I won Best Female Show of Asia, I drank the Kool-Aid. I was like, “Oh my God!” I was like, all 50 was all men. So on that awards ceremony, I'm like, “Careful guys, I'm coming back, I'm definitely going to be in this 50.” So I built Happy Paradise. I was like, I'm going to be the craziest, most adventurous, more forward-thinking.

Which is fine with those restaurants, because no one needs them as a function until you get that award. So you're basically chasing that award. So if that award takes you 10 years to get, you have to pay out of pocket for this initiative, until you get there.

Rubin Verebes: Mmm. Interesting.

May Chow: So usually it's a billionaire or like somebody needs to fund this project. At that point, it’s like having a horse, a yacht, you know, like, you know what I mean?

It's not like, how many lunches did you sell? You know? So then you're just attracting that 1%, the 300 voters, the billionaires, the key influencers or things that put you yourself in there. So, of course, I tried it, but then I think, you know, it's a different game.

But then people get confused, and chefs get confused, because chefs are always a blue collar job. Now it's a fancy job, right? And to be honest, if it wasn't a fancy idea, why are these college graduates going to these blue collar jobs, right? So the blue collar job risen chefs get upset because they're like, “Oh, these chefs these days can't work!”

They went to Harvard! Like, of course, they don't want to spend 10 years scrubbing a pan, you know what I mean? They could be a CO in three years, so why are you making it so difficult? Like think about how to scale up this operation and teach them faster! So there's this disconnect of old and new.

So it's interesting. I rode the new, and I rode the bubble until it burst, you know? And survived somewhat.

Rubin Verebes: And so after the burst of the bubble, you want to, I wouldn't say downsize, but you want to focus on the children you have still here in Hong Kong?

May Chow: Well, like Warren Buffet says on investment: be patient. I have nothing to prove. I don't need to prove to you that to stay relevant, I have to open this year. I still think it's going to be a horrible year.

We're trying to survive, and we want to grow sensibly and realistically. So to minimize my risk, because risks, when I was young, like all those franchises you were taught about, as long as someone asked me, I would do it.

Rubin Verebes: Really?

May Chow: Yeah. They're like, do you franchise? I'm like, give me 50 K, I can franchise.

Rubin Verebes: Wow.

May Chow: So they gave me the money and I went to a lawyer. I'm like, can you help me do a franchise manual? So I was a hustler, you know. I wanted to be brave and I wanted to feel like, you know, I was willing to be an entrepreneur and push it. But with Second Draft was truly like, I wanted that location.

Rubin Verebes: Mm. Tai Hang, yes.

May Chow: I want, I love that location. But Little Bao was not fit for there, and I don't know what to do with it. I love the beer guys, and I think they had a good idea. So I went in, I was like, “Hey, can I be your food partner?”

And I was stuck, because Little Bao was not strategic at all. It just came about as like a chance and opportunity that led to like ‘you must open’ kind of vibe. So for the next restaurant, what was to follow up? I really had no clue.

So I was like, oh, you need to take a break. I'm going to do this project to refresh myself and think about what's my next step.

Rubin Verebes: So when you opened Little Bao, in Bangkok, was that a way to plot for more critical success?

May Chow: Oh, no. It was, I wanted to try something, and I was like, Bangkok sounds cool enough, but actually no one would ever go. So I was like, if I fail, who knows? That was my first thought. Because if I effed up in London or New York, I'm done.

Rubin Verebes: Yeah, sure.

May Chow: Like, because people know what they're doing. But I was like, Bangkok, it sounds cool. Like, “Oh, expanding to Bangkok” but who's checking in on me? Like I wouldn't go to a Little Bao in Bangkok, even if Shake Shack opened in Bangkok, I wouldn't go. I would like a pad Thai place or whatever.

So it was, for me, it was like, that sounds cool. The location is great, the partners were fun, they were unlimited budget to do it, they bring in whatever chef and designers. And I thought, wow, what a fun way to learn how to franchise. And then someone was nice, kind to show me how to do a franchise deck.

And it was a great learning curve, because the moment we got there, we got to a local community. I didn't know what I knew today, but like nothing was spicy enough, because you're serving not an international community. Then they're like, “Oh, you're Chinese food, but you're not Chinese food.”

No one drank during dinner, in Thailand, people only drink at cocktail bars or beer gardens. So this eating and drinking culture actually only exists in places like, you know, LA, like New World Cities, Hong Kong, London and so on, Taiwan and Thailand. So nowadays when people are like, oh, you're gonna do so well in Taipei, I’m like “I don’t think so, I don’t think so at all”.

Rubin Verebes: Is that, are you reticent now after seven years that you would want to attempt to do that again, or was, does the Little Bao identity stay true to Hong Kong or can it stretch to the diaspora?

May Chow: My new thing is, right now I'm doing, I can't say what project, but I'm learning to do things in the US. So I'm going to do a big project in California.

Rubin Verebes: Interesting.

May Chow: And then, I think for my own, I want an iconic restaurant in Hong Kong, and unfortunately, I don't think it'll be Little Bao. I think Little Bao is amazing, it's in its own category, but there's absolutely zero function to it.

I would love to have a timeless brand, whether it includes dim sum or stir fry, and then have a twist on it. But my thing is now that some of the greatest projects or things I've seen people do, they spend three to five years. It’s like some people spend five years writing a novel, a film.

I was like, why can't restaurants be that way? Why don't I just spend five years perfecting every dish, every joke, every whatever, inside, right? Every design, detail, everything, and make it timeless, and just do it one time only, and everything's perfect. So it's not like, “Oh! like three weeks to opening? Just gimme a cocktail manual, we’ll figure [the rest] afterwards.”

And so for me, I don't need it to drive any business, because I feel we're going to do retail and do a lot of things. But I want to spend like, whatever time, hypothetical five years, but just having that timelessness to spend the time to have the perfect partners, perfect design, perfect everything, to build something that's maybe worth 10, 15, 20 years.

Rubin Verebes: Wow.

May Chow: Yeah. So that's in my head. Yeah.

Rubin Verebes: But for 2023, the plans are to…?

May Chow: Going to US, doing secret project.

Rubin Verebes: Secret project. Very secret.

May Chow: Very secret. But, it's an amazing project, and I'm excited about it, but I can't talk about it at all. But, I'm excited about that. But Hong Kong wise, Little Bao, retail products, or just exploring to be honest. I think anything that needs to be good needs a 10 year effort, so I'm not pretending expert in retail, expert in anything, I'm just learning.

Rubin Verebes: You've got 10 years to go for that.

May Chow: Yeah, yeah, yeah.

Rubin Verebes: Awesome.

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This Week's Event In Hong Kong View more

This Week's Event In Hong Kong

Hong Kong/ Delish/ Reviews
Cravings Satisfied: Here's Where to Get the Best Dim Sum in Hong Kong
Chinese Library dim sum Photo by Chinese Library/Website

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

1 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)

2 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

3 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

4 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.

Reserve a table now by calling (852) 2710 1093 or booking online. You can also contact [email protected] for more details.

Location: Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Kowloon

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

5 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].

Location: Madame Fù Grand Café Chinois, 3/F, Barrack, Tai Kwun, 10 Hollywood Rd, Central, Hong Kong

Opening Hours: Sunday to Thursday from 11 AM to 11 PM, and Friday to Saturday from 11 AM to 12 AM

Lung King Heen

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

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)

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Hong Kong/ Delish/ Happenings
How to Celebrate Asia's 50 Best Bars 2025 in HK & Macau
Cover Photo by Asia's 50 Best Bars

Get ready, Hong Kong and Macau! Asia's 50 Best Bars 2025 is 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
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

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 Chefs Justin 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
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
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

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
Bourke's

As part of Asia's 50 Best Bars 2025 celebrations, Bourke's in Hong Kong will host two guest shifts

On July 12 from 5-7pm, Boilermaker from Goa is bringing its chill vibes and inventive cocktails with Co-Founder Panjaj 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

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

LALA, your neighborhood Parisian restaurant, is set to host its debut guest 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-inspired cocktails 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
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 Mirrors menu, 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 Ultimo menu

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
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.

GOKAN

Gokan
GOKAN

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.

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Hong Kong/ Delish/ Happenings
Hennessy Mart Pops Up in Central Market
Hennessy cart 1 Photo by Hennessy

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 cocktail was a flavorful blend of V.O.S.P cognac and pineapple, complemented by Hōjicha tea and creamy vanilla.

Hennessy bartenders
Courtesy of Hennessy

Meanwhile, Hennessy Yuzu shook 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

Hennessy x NBA
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 duo BEAT 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 

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Hong Kong/ Delish/ Reviews
New Restaurants You Need to Try This July
Young Dabang 2 Photo by Young Dabang

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

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
Young Dabang

Get ready, Sha Tin! Young Dabang, Korea's beloved tteokbokki chain, has landed at New Town Plaza! Their customizable Tteokbokki Pot, features a lengthy 35cm tteokbokki (rice cake) with your favorite sides like fish cakes, quail eggs, yaki mandu (fried dumplings), mixed vegetables, and ramen noodles

Beyond the pot, the menu also highlights sizzling claypot rice, mega kimbaps, and cheese-loaded fried chicken, taking Korean comfort food to the next level.

Pair your meal with their special drinks like the Bokbunja Beer Bomb, Kooksoondang Draft Makgeolli, and Peach Americano.  

Location: Young Dabang, Shop 103A, L1, New Town Plaza, Phase I, Sha Tin, New Territories

The Doctor’s Residence by Dr. Fern is Back!

Dr. Fern
Dr. Fern

The Doctor is back! Officially opened on July 1, The Doctor's Residence by Dr. Fern is bringing a bold new gin experience to The Pottinger Hotel. Led by Bar Manager Babit Burathoki, expect a whimsical new "patient file" of "prescription cocktails" like the Brinewashed, Shroom Service, and The Jellyfish Martini

The bar also has a 400+ gin library and on the food front, their menu offers comfort bites with a twist such as Codependent Fish Burger and Double Smashed Buns

Location: The Doctor's Residence by Dr. Fern, 3/F, The Pottinger Hotel, 74 Queen’s Road Central, Central

Shoo Loong Kan Hotpot Serving Up Authentic Sichuan Flavors

Shoo Loong Kan Hotpot
Shoo Loong Kan Hotpot

Sichuan hotpot powerhouse from Chengdu Shoo Loong Kan has launched in Hong Kong, bringing its iconic broths and bold Sichuan spice blends to Causeway Bay. 

Experience an authentic Sichuan hotpot experience with signature broths like the 160-day fermented "Tianfu Yeast-Preserved" soup and the Supreme Beef Tallow Spicy Broth. Enjoy these flavor-packed broths with ingredient highlights like Volcanic Spiced Beef, Shoo Loong Kan Nine Treasures platter, and Panda Noodles

Location: Shoo Loong Kan, 1/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong

A Vibrant New Hub in Soho, AER

AER
AER

More than just a bar or restaurant, AER (Aesthetic Radio) arrived in Central as the neighborhood's latest multi-sensory cultural experience hub. The space merges a high-quality sound system, nostalgic cocktails, comfort food, and a soon-to-be-launched podcast room into one stylish, relaxing space to amplify connection and creativity. 

Co-founded by a dynamic team of five, including names behind Sauce and The Old Man, expect DJ-curated weekends, pandan-inspired Midori Sours, mezcal tributes to sneakers, and Irish-inspired dishes.

Location: AER, UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central (Entrance on Aberdeen Street) 

Bar Mind – 念, a Minimalist Take on Mixology

Bar Mind – 念
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

Location: Bar Mind – 念, 11 Elgin St, Central

Sichuan Rouge, a Reinterpretation of Traditional Sichuan Cuisine

Sichuan Rouge
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
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-certified National 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

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
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 Himalayan Tiger, 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 midnight till late

Location: GOSSiP, 3/F, FOCO Building, 48 Cochrane St, Central

Halff Bakery, A New Addition to Sai Ying Pun

Halff Bakery
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 BagelTriple Cheese Budae Jigae Bagel, and Portobello Mushroom Carbonara Bagel

Psst! All students in uniform can enjoy a 12% discount on their bagels, sandwiches, cream cheese, and drinks! 

LocationHalff Bakery, 63B, Third Street, Sai Ying Pun

Mama Tiger Noodles, a Vibrant Thai Noodle Bar

Mama Tiger Noodles
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 NoodlesKhao SoiTom Yum Sukhotai, along with appetizers like Hat Yai Fried ChickenHandmade Wonton, and Crispy Chicken Skin

Location: Mama Tiger Noodles, 12 Kau U Fong, Central

Primo Posto Ristoro Opens on Shin Hing Street

Primo Posto Ristoro
Primo Posto Ristoro

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 MeatballsVitello Tonnato, moving onto pasta and mains with crispy saffron risotto, pigeon ragù, and bone-in Milanese-style veal chop, and finish off with classic desserts like TiramisuAlmond 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 at 6pm

Location: Primo Posto Ristoro, 9 Shin Hing St, Sheung Wan

Your New Favorite Spots in Causeway Bay - Yorucho & Madara

Yorucho
Yorucho

Yorucho (夜蝶), founded by Chefs Kevin Lam and Arnold Tse, whose culinary experience span across kitchens like Liberty Exchange, Carbone, and Fukuro, is a modern izakaya offering a refined take on Japanese-Korean fusion cuisine

Yorucho's menu is an exploration of East meets West in both flavor and form. Expect sashimi reimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robata delights like their ox tongue, glazed with a kiwi-based sauce. 

Don't miss out on their signatures like Nori Tacos and 72-hour Snow Beef Noodle Soup when you visit! 

After your dinner, head over to their hidden bar, Madara, to end your night on a high. 

Location: Yorucho, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay

Madara
Madara

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
VOON by Edward Voon

Chef Edward Voon has returned to Hong Kong's dining scene with VOON by Edward Voon, bringing his multicultural culinary journey to Kennedy Town. With a philosophy of "Three Homelands, One Heart," Chef Voon blends the flavors and techniques of Singapore, Hong Kong, and France. 

The seasonal menu offers inventive takes on comfort dishes such as reimagined laksa in two ways: Laksa Soup Noodles for lunch and Seafood Laksa Linguine for dinner; Beef Tenderloin Tartare with caviar and oyster cream; and Mud Crab Au Gratin with macaroni and Singaporean-style black pepper sauce. 

Beyond your dining experience, VOON Retail is the gourmet extension of the kitchen that offers artisanal savory cookies and seasonal items crafted in collaboration with local artisans. They will be available online and at various pop-ups around the city. 

Location: VOON by Edward Voon, Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town

May

Two New Venues Join BaseHall 02 - Fete Up and Meshiya

Fete Up
Fete Up / BaseHall 02
Meshiya
Meshiya / 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
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

Location: PINTXOS by bárbar, G/F, 22 Ship St, Wan Chai

Gróa Opens in Repulse Bay

gróa
gróa

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
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

ROUCOU, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’s first eight-seat cheese omakase dining experience. Inspired by the rice fields of Yamanashi Prefecture, founder Jeremy Evrard presents a Japanese-French creative, seasonal menu that celebrates raw milk in different forms.

Signature dishes include Goat Milk Cheese sea bream sashimi, Crab Tiramisu, and Organic Camembert. A must-try for the cheese lovers out there!

Location: ROUCOU, SoHo, 28 Aberdeen St, Central 

Jean Pierre, the Latest Parisian-Style Bistro by Black Sheep Restaurants

Jean Pierre
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!

Location: Jean Pierre, 9 Bridges St, Central

Grand Reopening of China Tang by Lai Sun Dining

China Tang
China Tang / Lai Sun Dining

China Tang by Lai Sun Dining has finally held its grand reopening on May 7! Under the guidance of Executive Chef Menex, the newly reopened venue will provide a refreshed, elegant dining experience that elevates classic Canton, Beijing, and Sichuan flavors.

Marking this special occasion, China Tang is offering an exclusive reopening deal: From May 7-13, during lunch service, diners will receive a special house-made Palmier; and at dinner, guests will be treated to a Snowflake Crisp with Imperial Superior Red Bird’s Nest.

Location: China Tang, Shops 411-413 4/F Landmark Atrium, 15 Queen's Road Central, Central 

Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie

Finesse Patisserie
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!

Location: Finesse Patisserie, 9 St Francis St, Wan Chai 

April

Picanhas’ Brings Latin American Culinary Theatre

Picanhas
Picanhas'

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. 

Location: Picanhas', G/F, 27-29 Elgin Street

TABLE by Sandy Keung Reopens at H Queen's

TABLE
TABLE by Sandy Keung

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. 

*Pre-order 3 working days in advance is required. 

Location: TABLE By Sandy Keung, 23/F, H Queen's, 80 Queen's Road Central

Shanghai Plus Opens With an Elegant Blend of Cantonese and Shanghai Flavors

Shanghai Plus
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
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

Location: Servo, 7-19 On Lan Street, Central

The Latest Addition to the Izakaya Scene, ALWAYS JOY

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

Sukiyaki
Tanukikoji

If you love Japanese-style hotpot, you're in luck as Tanukikoji introduces an elevated solo dining experience, specializing in high-quality Hokkaido-style shabu shabu and sukiyaki. Each individual hotpot set features top-tier A5 Tokachi black Wagyu or Hokkaido rice pork, complemented by five signature daily-made broths and Hokkaido Nanohana rice

The real standout is the one-of-a-kind Hokkaido Sea Urchin soup, limited to only 80 bowls a day. This luxurious pot of soup is made with Ichiban Dashi- Japan's prized first-brew broth- with sea urchins sourced from Rishiri, Rausu, and Okushiri Islands. 

Location: Tanukikoji, Shop 4, G/F, Haven Court, 128-138 Leighton Road, Causeway Bay

March

Hoi King Heen, A Cantonese Delight

Hoi King Heen Dim Sum
Hoi King Heen

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
Bánh Mì Nếm / @banhminem.hk

Bánh Mì Nếm, founded by Hong Kong-based Vietnamese KOL - Kiki Phung, focuses on serving authentic Bánh Mì (Vietnamese baguette sandwiches). The brand was first launched in Wan Chai last year and now has expanded to Central with its second location due to popular demand! 

It has also made its way into MICHELIN's Hong Kong Street Food Restaurants Guide. 

The Central branch offers their various classic Bánh Mì flavors, including an exclusive Mini Bánh Mì Set that comes with a mini stewed pork belly bánh mì with a choice of drink, which is available daily from 3-5:30PM

Vegetarians are welcome as well as they also have non-meat options. Expect a queue when you go! 

Location: Bánh Mì Nếm, 3 Chiu Lung Street, Central

Spice Bazaar in Tsim Sha Tsui

Spice Bazaar
Spice Bazaar

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. 

Location: Spice Bazaar, 4/F, 10 Prat Avenue, Tsim Sha Tsui 

Your New Go-To Café, Buffee

Buffee
Buffee

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 Thai Food
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
LALA

Founded by MICHELIN-starred Chef Franckelie Laloum and hospitality expert Michael Larkin, LALA brings a fresh, fun approach to French fine dining to the residents of Hong Kong focusing on the simplicity and quality ingredients. The name LALA came from a combination of the first two letters of their last names, symbolizing their shared vision of creating a playful and casual French dining experience. 

Their menu features modernized French classics, offering dishes such as Parsley Garlic Frog Legs, Duck, Poultry, Pâté en Croûte (pâté that is baked in pastry), and Sweetbread, Langoustine, Vol Au Vent

Perfect for a quick lunch break for people working around Central area, make a reservation to enjoy their new menu!

Location: LALA, G/F, 29 Lyndhurst Terrace, Central

Peak Pizza by Black Sheep Restaurants Has Landed at The Peak

Peak Pizza
Peak Pizza / Blacksheep Restaurant

Following their pop-up at Stazione Novella, Peak Pizza has finally opened their doors at Victoria Peak, offering their signature New York City-style pizzas. 

What's good: They offer their pizzas by the slice so diners can try out different flavors like the classic Pepperoni, Hawaiian, or their Chef's Special. Full-sized pizzas are also available as well. 

What's even better: Their pizza slices are HKD38 a slice and HKD18 for unlimited refills of fountain soda

Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter! 

Location: Peak Pizza, Falcone, Messina, Butter, G/F, Peak Galleria, 118 Peak Road, The Peak

Experience the Art of Modern Chinese Cuisine at PATH with Tony Mok

PATH
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-starred Amber, 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

Moropain
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. 

Location: Moropain, 29 Granville Road, Tsim Sha Tsui

Babette, a Contemporary French Restaurant Opens in Central

Babette
Instagram / @babette.hk

Babette, a new French concept founded by Remi Brunet and Clement Jacquel - the duo behind Croque, offers a fresh and lighter take on French cuisine. 

The menu highlights creative interpretations of French classics such as Poulet Jaune - whole poached yellow chicken served with Koshikari rice, Poireaux Vinaigrette - confit leek with Gribiche sauce, and Gnocchis Parisiennes - gnocchi pasta with mornay bechamel.  

Babette is open daily with lunch, brunch, and à la carte offerings! Visit their Instagram to learn more. 

Location: Babette, Shop G-3, G/F, Nan Fung Place, 173 Des Voeux Road, Central

Omaroo Grill, a New Australian Steakhouse by Wooloomooloo Group

Omaroo Grill
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

CIAK
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

Japanese Yakitori Chain
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

French Restaurant in 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

A new Spanish restaurant by Epicurean Group
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

Braised Pig Trotters by 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

Authentic Neopolitan Pizza in Hong Kong
Instagram / @littlenapolihk

Known for its authentic Neapolitan-style pizzas, Little Napoli has relocated from Happy Valley to a larger venue in Wan Chai. The new location features an open kitchen, wood-fire oven from Naples, and can seat up to 22 people.

Diners can choose from their different categories of Pizza and sides - Pizza Classica, Pizza Speciale, Pizza Portafoglio, Pizza Fritta, and bowl platters guaranteed to satisfy your pizza cravings!

Location: Little Napoli, G/F., No. 6 -16 Tai Wong Street East, Wan Chai

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Hong Kong/ Delish/ Happenings
New Sichuan Spot Aims to Showcase Regional Cuisine That’s 'More than Mala'
20250630 Sichuan Rouge Photo by Sichuan Rouge

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. 

Revered for its “hundred dishes and hundreds of flavours,” the complexity of Sichuan cuisine steams from the clever and careful use of local spices, born from over 3,000 years of spice-driven precision.
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. 

Mapo Tofu with Lobster is an elevated version of the Sichuan staple, with a full lobster and silky tofu in spiced red oil.
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. 

Follow Sichuan Rouge on Facebook and Instagram for more information and updates! For reservations, email them via [email protected].

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

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Hong Kong/ Delish/ Happenings
De’Longhi Unveils Dedica Duo with Cool Brew Experience at K11
Delonghi 3 Photo by De’Longhi

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. 

Ricky Chan
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.

dedica duo
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 over 50 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

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Hong Kong/ The List/ Nightlife
The Aubrey to Host Exclusive Kick-Off Party for Asia’s 50 Best Bars 2025
20250627 The Aubrey Photo by The Aubrey, Mandarin Oriental Hong Kong

The highly anticipated annual Asia’s 50 Best Bars Week is happening soon!

The Aubrey at Mandarin Oriental, Hong Kong, will host an exclusive, one-night-only party on July 12, 2025, marking the start of Asia’s 50 Best Bars 2025 Week, set to take place across Hong Kong and Macau. 

Curated by Bar Manager Stefano Bussi, the “Unofficial Asia’s 50 Best Opening Party” will spotlight top international talents from the global bar scene, setting the tone for one of the region’s most anticipated hospitality events. 

The event follows The Aubrey’s recent Hong Kong Best Bars Takeover and shifts the focus to a global perspective, featuring four renowned bars from around the world that were selected for their originality, influence, and point of view. 

The night’s lineup features a Netflix Drink Masters finalist, a Tales of the Cocktail committee member, and collaborators from some of the world’s most progressive bar programmes.

Guests can sample two signature cocktails from each participating bar, available throughout the evening at HK$170 per drink. The event is sponsored by Iichika Shochu Japan, Michter’s, Nikka Whisky, Torres Brandy, and Perrier. 

Featured Guest Bars

Artesian's Giulia Cuccurullo
Artesian's Giulia Cuccurullo | Courtesy of The Aubrey
Happy Accidents' Kate Gerwin
Happy Accidents' Kate Gerwin | Courtesy of The Aubrey
PS40's Michael Chiem
PS40's Michael Chiem | Courtesy of The Aubrey
Manhattan's Ricardo Lugano and Zana Mohlmann
Manhattan's Ricardo Lugano and Zana Mohlmann | Courtesy of The Aubrey

The lineup highlights four acclaimed bars from across the globe, each bringing their distinct flair to The Aubrey’s one-night-only celebration. 

  • Happy Accidents (Albuquerque, New Mexico): helmed by Netflix’s Drink Masters finalist Kate Gerwin, this boundary-pushing bar is celebrated for their unapologetically bold American style and inventive drinks. The bar is ranked #88 on North America’s 50 Best Bars.
  • PS40 (Sydney, Australia): A trailblazer in Sydney’s cocktail scene, Michael Chiem blends culinary technique with bartending precision. PS40’s drinks are experimental yet refined, ranking #95 on The World’s 50 Best Bars in 2019.
  • Artesian (The Langham, London): A perennial fixture of London’s bar scene and former four-time winner of the World’s Best Bar title, Artesian will be represented by Head Bartender Giulia Cuccurullo. The bar is currently listed on 50 Best Discovery, ranked #100 on the World’s 50 Best Bars 2023, and #48 in 2019.
  • Manhattan (Singapore): A benchmark in Asia’s cocktail world, Manhattan is currently ranked #69 on Asia’s 50 Best Bars 2024. Ricardo Lugano, at the helm, brings renewed energy and creativity to the bar’s signature solera-aged cocktails and timeless New York inspiration. 

The “Unofficial Asia’s 50 Best Opening Party” will be running from 10:30 PM to 2 AM. Capacity is limited, and cocktails are served on a first-come, first-served basis. 

Visit the Mandarin Oriental Hong Kong’s website and follow the official Facebook and Instagram pages for more information.  

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