True Story of Mr. Wongs: Student Food and Booze Paradise
Hong Kong/ Delish/ People

The True Story of Mr. Wongs: Student Food and Booze Paradise

Mr. Wong’s is a phrase, person, restaurant, and experience that has been on the minds and itineraries of exchange students studying in Hong Kong for more than a decade.

Any English-speaking student who has come to Hong Kong for a semester or year-long study abroad programme will be familiar with a night of flowing, green-canned beer, plates of succulent Cantonese food, and the buzz and warmth of Mr. Wong’s reception and service, all for the sweet price of HK$80.

Every Wednesday, Friday, and Saturday night will see waves of hungry faces enter the Mong Kok diner to begin their night at Hong Kong’s cheapest and rowdiest free-flow buffet restaurant, paired with beer that is thrown around like free money.

With the incredibly low price point, for a restaurant to fare in one of the world’s costliest cities, rumours have circled for years about how Mr. Wong’s can survive selling unlimited food and beer for so cheap — suggestions of illicit activity have all been floated in recent years.




To discover the truth, The Beat Asia was granted an exclusive interview with Mr. Wong himself to uncover the true story of how Mr. Wong’s came to be and the secrets behind his food, beer, history, and restaurant.

Mr. Wong, full name Wong Shu Kau (王樹球), was born in 1964 in a small farming village outside Guangzhou, China. The youngest of three siblings, Wong Shu Kau joined his brothers and parents on the farm at a young age, growing vegetables to generate a living for the poverty-stricken family.

With only a primary school education at 15-years-old, Mr. Wong fled south to Hong Kong in 1979 in search of freedom from a China that was reeling from the lasting impact of the Cultural Revolution that had ended three years prior.

Mr. Wong quickly found his new home in Mong Kok as a teenager, earning a small living working at stalls, selling toys and clothes on Tung Choi Street in the famous Ladies Market. He would spend the following two decades working odd jobs in restaurants and household goods shops helping friends.

In 1997, at the age of 33, Mr. Wong was enlisted to take over a friend's restaurant, a traditional Cantonese cha chaan teng in Mong Kok. There, Mr. Wong learned the craft of running a restaurant, training chefs, sourcing ingredients, and managing customers.

Seven years after becoming manager of his friend's restaurant, Mr. Wong opened a bookstore in 2004 opposite the road in a first-floor space to fuel his life passion for reading and study of the English language. His office sitting above his current “Mr. Wong’s restaurant” is littered with Chinese and English books in American history, European language phrasebooks, and old Hong Kong newspapers.

In 2012, Mr. Wong opened what is known by exchange students today as Mr. Wong’s on Shamchun Street, a three-minute walk from Mong Kok’s MTR; to his local customers, it is 康樂餐廳 (hong1 lok6 caan1 teng1), meaning “happy and peaceful restaurant,” the four characters that hang in bold red neon at the front and back of his restaurant.

It was only nine years ago that Mr. Wong had his first group of Western exchange students visit his first restaurant in 2007 to eat “some local Cantonese food,” Mr. Wong told The Beat Asia in an interview in his cramped office above his restaurant.

Four British students studying at Poly University ventured out to Mong Kok one Friday night, wandering around the local area in search of a Cantonese dinner, eventually finding themselves at Mr. Wong’s diner. “At the time, I didn’t speak English,” Mr. Wong explains, “they did not speak [or read] Chinese, so I made them basic Chinese food.”

Usually catering to local Hong Kongers who are familiar with Cantonese flavours, Mr. Wong was unable to ask or listen to what the group wanted to eat, so, he guessed and made what he thought Westerners would like.

He ordered his chefs to make “very basic and easy food,” such as sweet and sour pork, egg fried rice, steamed broccoli, soya sauce beef, and curry chicken, resembling today’s menu at Mr. Wong’s.

Mr. Wong charged the students HK$40 each, a price that just covered the ingredients of the food he was using, and offered them a crate of beer to wash down their food with.

A few days later, as he recalled, word spread, and a group of 20 students arrived, hailing from Austria, Germany, Sweden, France, and the U.K., to make use of his bargain buffet deal. Almost 15 years later, the crowds of students have not stopped, and the deal has not changed – apart from a 200% price increase.

The menu has not changed slightly since 2007. Every paying customer is served a rolling buffet of fried spring rolls, sweet and sour fish, curry chicken, beef tenderloin with black pepper, stir-fried broccoli, salt and pepper fried tofu, soya sauce egg noodles, egg fried rice, and of course, a free flow of Kingway beer.

“[With the European exchange students], they don’t know what they like or don’t like when eating Cantonese food,” Mr. Wong says. “Hong Kong people know.”




Mr. Wong explains that he allows local Hong Kong people to select and eat whatever they desire, a lack of a language barrier allowing them to articulate in Cantonese what they want.

But with Western exchange students, according to Mr. Wong, it is easier to charge a base price of HK$80 and cook the same dishes for everyone, avoiding dozens of different orders in the kitchen and use of more expensive ingredients.

“When [the students] leave home and come to Hong Kong, they don’t understand everything of this fresh place. They know McDonald’s and Pizza Express, but they don’t know the local food.”

“We make dishes that are safe and basic, but also traditional [Cantonese] style; my two chefs cannot make everyone’s choices.”

Mr. Wong said that he once he tried to experiment with going to the supermarket and buying fresh fish, asking his staff to serve the students steamed fish. “They didn’t like it, nobody wanted to eat it!” Now, Mr. Wong and his staff stick to the basics: egg rice, chicken, beef, broccoli, dumplings, and the occasional plate of French fries.

The choice of beer has been a constant throughout the 14 years Mr. Wong has marketed Hong Kong’s cheapest buffet deal: Kingway, a bright green 330ml can of lager beer brewed in Shenzhen. One can bought in a supermarket costs just HK$3.

Previously, Mr. Wong would buy over 100 boxes of 24 cans every Wednesday, Friday, and Saturday night. Now, he has a year contract with the factory to sell crates full of cans directly to his Mong Kok restaurant, filling the large white refrigerator in the back.

“Every week we have a shipment. It’s good business for them, we sell a lot of beer,” he says.

Mr. Wong has operated on three price points for his buffet and beer deal since it began. In 2007, HK$40 was a reasonable price charging students for unlimited food and as many beers as they could drink.

When Mr. Wong and his team, some of whom have been following him for 35 years since his first restaurant venture in 1986, moved to his now Shamchun Street location in 2012, his deal increased by HK$20 to HK$60.

Finally, in 2017, to counter rising food prices, cost of purchasing the beer locally, and wages for his team of a dozen staff, Mr. Wong increased the all-you-can-muster-eating-and-drinking deal to HK$80.

Dedicated to his service filling the bellies of hungry students, he rarely takes a day off from working.

Mr. Wong says that he spends little time at his home in Olympics, a modest two-bedroom apartment in the luxurious Hampton Place, where apartments on sale in the market average for HK$9 million.

Mr. Wong spends up to six days working a week and usually scrapes an average of four hours of night sleep. He eats all three meals at his restaurants, occasionally preparing a meal of instant noodles at home if he has the time. “I have never cooked in [my] restaurant[s] in 20 years,” he says.

During the early stages of fandom for his special buffet offer in the late 2010s, Mr. Wong would finish lunch service at his old restaurant serving his local customers and return to his bookstore to study English from his selection of study books, before venturing back to deal with his Western customers.

He eventually closed his bookstore in 2013 to focus his full attention on running his two Mong Kok restaurants, his cha chaan teng and Mr. Wong’s.

The one question that every present and former customer braving through the doors of Mr. Wong’s has is one of foremost importance: how does he make money selling unlimited food and beer for HK$80?

Answer: he does not. “I make more money in the daytime [serving breakfast and lunch to local customers] than nighttime,” Wong says. “I do this for the students, not about the money. I don’t care how much money [I make], it’s only for my heart.”

He can afford to sell free-flow food and beer for HK$80 to students from the profits he makes during his daytime three-meal service catering to his local customer base, and from his side-business renting, buying, and selling properties in Kowloon and Hong Kong Island.




Mr. Wong currently has four properties dotted around Hong Kong which he owns or rents out: a makeup store on Star Street in Wan Chai, a clothes shop in Jordan, his cha chaan teng diner in Mong Kok, and 康樂餐廳 (Mr. Wong’s). Collecting rent, Mr. Wong can make a modest living and support his sons, both of whom have completed university degrees in the U.S.

With the rent and revenue generated from his property portfolio, Mr. Wong is able to survive on a thin margin, even suffering from the major loss during nighttime hours selling food and beer at a cut-throat price to hungry students.

The bulk of his restaurant revenue, however, is generated mainly from the breakfast and lunch services, catering to his wealth of local Hong Kong-Chinese customers.

Arriving at his restaurant daily at 7 AM, he sells everything for locals, from sock-ice milk tea and Hong Kong French toast, pineapple fried rice and soya sauce noodles, set menus for HK$40 of dim sum, to frying fish and meats that his friends bring to the restaurant that they are eager to eat.

Mr. Wong sees his nighttime buffet business more as a form of advocacy, a self-prescribed service to spread international respect for the Hong Kong people and city.

“These students stay in Hong Kong too short [of a time]. They come to Hong Kong from different countries and different cities and don’t know what to expect. When they go return home, they say to people they’ve been to Mr. Wong’s and go back with a good image of Hong Kong.”

“I hope myself that I am doing things that can help Hong Kong [a little with its image and what foreigners think of the city].”

“I have been [cooking for] students for 13, 14 years. Many best friends come back to Hong Kong to see me.”

Despite curing a lengthy legacy in Hong Kong, Mr. Wong rarely talks about himself or the restaurant to promote it. When he relocated to Shamchun Street in 2012, only his veteran customers followed him. With exchange students largely staying for one semester in Hong Kong to study, word spreads about his buffet deal when the groups of European and North American students return home and preach about the food and beer at his restaurant.

Mr. Wong is very media shy too. “For myself, I don’t like [doing] interviews,” he says, “I am so small,” posing the question of why he would be worthy for a press report or interview. Word of mouth is, inadvertently, Mr. Wong’s number one advertising tool for drawing hordes of customers to his nighttime buffets.

Google “Mr. Wongs Hong Kong” and you will not however find any Google Maps location listing his name, likeness, phone number, or menu, but the rude “Ching Chong Cock’N’Ball Dungeon.” Despite Mr. Wong’s research into how his Google listings was changed, he cannot find the answer to who, how, or why it was changed. “I don’t know who did this!”

A lot has changed for Mr. Wong’s in the past three years, bracing the impact of the 2019 protests and the ongoing COVID-19 pandemic.

Mr. Wong kept his restaurant open in the nighttime during the height of the 2019 protests, a time when local businesses were forced to shut early due to customers protesting rather than dining in. Mr. Wong reported that the restaurant saw more crowds than usual, a calculated refusal to budge and shutter early.

Mr. Wong stated during nighttime service before the pandemic, he and his team would see close to 300 customers eating at his restaurant, with 13 staff cooking, serving, and dealing with hungry and drunk students.

In 2021, under COVID-19 rules imposed by the government in the restaurant industry, Mr. Wong’s sees fewer than 150 students every Wednesday, Friday, and Saturday. With seat numbers capped and the police wary of his outdoor dining habits, Mr. Wong is happy with the situation now. “I don’t like more [numbers of students], because before it’s so wild. Now, it’s calmer.”

When speaking about the future of his student hangout and evening buffet service, Mr. Wong is realistic about where his restaurant may head in the future. “My staff have been following me for 35 years. Some of them are 65, 70-years-old. When they cannot work anymore, I retire. I cannot get new [staff].”

His admirable connection with his staff is the last straw when it comes to eventually close his business and life in Hong Kong. When the time arrives for his elderly crewmembers to retire, Mr. Wong has set his eyes on returning to the U.S., and even beyond.

“I will go very easily [to New York City]. I escaped China [once], I can escape Hong Kong. I can go anywhere, Japan, Canada, Germany, [the] Netherlands, so many [countries]. I have so many friends [across the world] who want me to make them food, Cantonese food.”

Since 1997, Mr. Wong has been an American citizen; so too have his two sons, one of whom graduated from Bentley University in Boston and another who is studying at the University of California, Santa Cruz.

Mr. Wong met his wife at 15 years old when he first arrived in Hong Kong in 1979, eloping several years later. A Hong Konger born-and-bred, his wife gained U.S. citizenship when she studied for her undergraduate in Tennessee at Vanderbilt University in the late 1980s. The pair traveled to the States in 1997 to give birth to their first son to obtain a passport for their child and himself.

“The last time I went [to the U.S.] was 1998. I planned to go in May [2020] but flights got canceled.”

Neither the rumours nor anonymity of Mr. Wong’s has dissuaded or reduced the cultural impact and significance of his HK$80 nighttime buffet deal.

The restaurant has earned a local fame and fortune among the incoming waves of Hong Kong’s exchange student community, with fresh faces entering quarterly and yearly. It is the first stop of the itineraries of many who venture to the city for a raucous time studying and partying and the one restaurant that many may continue to frequent until they leave.

“I love doing this and I don’t want to stop,” Mr. Wong tells The Beat Asia. “I love the students and my restaurant.”

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Hong Kong/ Delish/ Reviews
Delish Eats: Savor Asian Fare with a Korean Twist at GOLDEN GIP
Untitled design 2025 05 23 T165430 523

Restaurant Story

golden gip
Courtesy of GOLDEN GIP

GOLDEN GIP is the fourth and latest establishment under CENSU CREW’s umbrella; the funky culinary group known for CENSU HK, CENSU TOKYO, and ENISHI.

Founded by Japanese Chef Shun Sato, GOLDEN GIP reimagines Asian fare, adding a Korean twist to Asian favorites. After a successful four-month pop-up in Sai Wan Ho, the restaurant has found a permanent home on Wellington Street, Central, and is fast gaining a reputation as one of SOHO’s most lively places to grab a plate of Asian comfort food. 

Chef Shun joins forces with Head Chef Nigel Kim (former head chef at Censu HK) to deliver a thrilling ride of knockout dishes.

Chef Story

Chef Shun
Courtesy of GOLDEN GIP

Hailing from Sendai in northern Japan, Chef Shun grew up absorbing the food culture and rhythms of his father’s two izakayas — but early on, he craved something beyond tradition. His culinary rebellion took shape through French fine-dining training, forging a style that marries precision with creativity, and elevating traditional izakaya food. 

After honing his craft at Sydney’s two-Michelin-starred omakase restaurant Yoshii and leading the kitchen at Franco-Japanese Blancharu, Chef Shun brought 18 years of cross-cultural expertise to Hong Kong with CENSU in 2011. He unveiled CENSU TOKYO in the summer of 2023, and just a few months later, Chef Shun's restless creativity found its next expression with GOLDEN GIP — a bold new venture that showcases Chef Shun’s love and appreciation of the city. 

What's the Vibe and Venue Like

golden gip
Courtesy of GOLDEN GIP

GOLDEN GIP is a bold and buzzy eatery in the heart of Central serving up an elevated dai pai dong experience.

Gip” means “home” in Korean, and this vibe is emulated in all aspects of the restaurant — from the lively, warm interior to the wide range of delicious comfort food.  

You’ll be instantly drawn in by the restaurant’s eye-catching exterior, where a vibrant Broadway-style neon sign beckons you inside. Stepping through the doors, you’re greeted by a spacious, red-hued haven bathed in the glow of neon lights — a perfect blend of laid-back charm and nostalgic old Hong Kong ambience. Whether you prefer a seat at the sleek counter-height tables or a cozy spot at a regular table, there’s a welcoming space for every mood.

CENSU’s venues are not just dining venues – they fuse together culture, art and food and community. The space features vibrant art everywhere you look, showcasing works by CENSU CREW’s artist friends. 

Designed by Studio C8, the interior embraces the Japanese Wabi-sabi philosophy– of finding beauty in imperfections – a nod to Chef Shun's Japanese roots.   

A neat addition is the playful and approachable nature of the food. The choices of kooky and colorful cartoon plates (you can choose from Hello Kitty, Doraemon, Dragon Ball, etc.) add a touch of fun to the dining experience, especially when it comes to sharing dishes.

How Much Does It Cost

The restaurant delivers excellent value for money, with most dishes ranging from around HK$100 to HK$300. While two of the main courses exceed HK$300, the generous portions and high-quality ingredients justify the pricing. Paired with the lively atmosphere, the overall dining experience is well worth it.

What is the Menu About

golden gip
Courtesy of GOLDEN GIP

Chef Shun and Chef Kim have expertly crafted a menu that dances between bold Asian flavors and a contemporary Korean twist. GOLDEN GIP’s creations showcase an exciting fusion of culinary traditions, from vibrant seafood dishes to indulgent comfort foods, infused with Korean spices and ingredients. 

What Did We Try

The journey started with a few fresh raw fish plates, including the Salmon (HK$158), a dreamy combination of creamy cheese and crisp apple slices, which cut through the delicate salmon. The dish was enhanced by a rich five-spice soy sauce, giving it a warm, savory depth.  

salmon
Photo by The Beat Asia

Next up, the Hamachi (HK$168) delivered a refined flavor profile, with roasted sesame seeds, homemade chili oil, and Japanese Hamachi coming together in a beautiful balance. It was beautifully presented, and we reached for our cameras before our chopsticks.

wings
Photo by The Beat Asia

The Gip Wings (HK$158) arrived next, studded with dried chilies, spicy salt, and Szechuan peppercorn. Although the fiery presentation had us a little worried at first, the spice level turned out to be just right — enough to excite your palate but not overpower it.

Then there was the Korean Fried Chicken (Half Portion HK$128 | Full Portion HK$198), which was crispy on the outside, juicy on the inside, with a homemade curry sauce that packed a surprise punch.

We also tried the Single Pork Knuckle (HK$298), and it did not disappoint. This succulent dish was served with pickled radish, ssamjang, and garlic ginger soy. The crispy skin and juicy meat textures paired wonderfully with the soft mantou that was served with a savory dipping sauce.

pork knuckle
Photo by The Beat Asia

A highlight was the Wagyu Steak (HK$368), which came medium rare, and it was tender and flavorful. This dish was elevated by a delightful scoop of mash, and a refreshing assortment of apple-leek and kimchi, dressed in a soy glaze.

Wagyu steak
Photo by The Beat Asia

To wrap up our savory indulgence, we tried their Bingsu (HK$88) — a unique take on the Korean classic, featuring grape makgeolli, condensed milk, and rum raisin ice cream. Alternatively, a must-try for sweet tooths is the T.T Cake (HK$88), a homemade spongey delight coated in a Thai Milk Tea syrup. It was perfectly moist with a refined milk tea flavor, and the crispy corn flakes sprinkled on top gave it a fun medley of textures.

T.T cake
Courtesy of GOLDEN GIP

What We Liked

Mapo tofu
Photo by The Beat Asia

For those who love hearty, shareable meals, the Fxxcking Peace Out Mapo Tofu (HK$318) is the star of the show. A fresh take on the classic Cantonese-style mapo tofu, GOLDEN GIP’s version blends an entire fresh crab with egg custard, pork, tteokbokki and tofu. The result is a generous, comforting bowl where the crab's sweetness balances beautifully with the spicy, salty sauce.

The tteokbokki adds a chewy texture that complements the rich broth, making this dish a satisfying experience. It's the perfect ratio of crab, spice, and umami, without any one flavor overwhelming the others.

Another standout is the Single Pork Knuckle — a triumph of texture and flavor. This was a generous portion of meat, with the perfect ratio of crackling-crisp skin and rich, gelatinous collagen beneath. The pork’s decadent umami melds with the lettuce’s freshness, while the pillowy mantou soaks up every savory note. It’s a dish that demands to be assembled and devoured in one perfect mouthful.

What We Didn’t Like

The interplay of rum ice cream and sweet grape makgeolli in the bingsu dish was an intriguing contrast for a dessert. The creamy, milky base offered a pleasant departure from the overly watery bingsu often found elsewhere. However, the boldness of the rum and grape flavors made it hard to discern which element was meant to shine.  

What You Should Order

cheung fun
Courtesy of GOLDEN GIP

While the Hamachi is a must-try for any seafood lover, the Kimchi Cheung Fun (HK$168) deserves a special mention. This dish puts a spin on the traditional Hong Kong-style cheung fun, jazzing it up with a bold blend of homemade XO sauce, kimchi, crispy rice rolls, and minced pork.

The wok hei, spiciness, and tanginess of the kimchi create a flavor explosion that’s super satisfying and memorable.

The magic lies in the balance: wok hei lends a smoky depth, the kimchi brings a bright, fermented kick, and the XO sauce adds a luxurious, briny richness. Each bite is a whirlwind of textures — soft, crisp, chewy — and flavors that dance between spicy, tangy, and deeply savory. It’s bold, unexpected, and utterly addictive — a dish that lingers in your memory long after the last bite.

Another superb main dish is the Fxxcking Peace Out Mapo Tofu, a crowd-pleaser for seafood lovers.

For dessert, we recommend the T.T Cake — not too rich or too sweet, just simple, hearty goodness.

Perfect for unwinding after work with large groups, we recommend ordering a lot of the starters and a few mains and trying their Asian-inspired cocktails and different fruity flavors of soju, pairing nicely with the bold flavors of their wok dishes. 

To book your reservation at GOLDEN GIP, visit their website or click here. For more information, visit GOLDEN GIP on their website, Instagram, and Facebook.

Location: GOLDEN GIP, 1/F 17-19 Hong Kong House, Wellington Street, Central, Hong Kong

Opening Hours

Mondays to Saturdays:

  • First Seating: 6 PM to 8 PM (Last call at 7:30 PM)
  • Second Seating: 8:15 PM to 11 PM (Last call at 10 PM) 

 Sundays - Closed 

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Hong Kong/ Delish/ Happenings
Classy Shanghainese Restaurant The Merchants Debuts the Belle Époque Brunch
20250523 Belle Epoque Photo by The Merchants

The Merchants, the posh Shanghainese restaurant located at Forty-Five in LANDMARK, rejuvenates weekends with the Belle Époque Brunch. The restaurant invites guests to immerse themselves in an exciting dining experience in the heart of Hong Kong, featuring the signature cuisine of classic regional dishes served with a modern flair. 

Inspired by two of the eight great cuisines in China, The Merchants’ innovative menu explores regional cooking techniques and flavours from the Jiangsu and Zhejiang provinces. The brunch menu is available every Saturday, Sunday, and Public Holiday starting this month, presenting a curated selection of Jiangnan’s finest flavours, including exquisite dim sum creations by Michelin-starred Chef Chen Tian Long.

The interiors of The Merchants at Forty-Five in LANDMARK
Courtesy of The Merchants
Chef Chen Tian Long is a Michelin-starred chef that recently got awarded with the Gold Medalist at the HOTELEX International Chef Elite Competition
Courtesy of The Merchants

Highlights from the menu include refreshing appetisers of Drunken Chicken in Shaoxing Wine, and an indulgent dim sum selection of unique creations such as Xiao Long Bao with Hua Diao Wine and Glutinuous Rice Siu Mai with Pork & Bottarga

Nourish the soul with premium ingredients in heartwarming soups and delight in flavourful mains, such as the aromatically inviting Jasmine Tea Smoked Duck and the signature creation of the sweet-and-sticky Meatball in Sweet Soy Sauce

In honor of Yunnan’s curing traditions, the brunch offers the exquisite flavours of the Salt-cured Yunnan Pork, Morel Mushrooms, White Cabbage, and Peas. Chef Chen serves the classic Scallion Oil Noodles with Dried Shrimps for a balance of taste and texture. The menu is rounded up with an elegant selection of traditional Shanghainese desserts to refresh and rest the palate, concluding a sensational culinary journey. 

The Jasmine Tea Smoked Duck is aromatically inviting.
Courtesy of The Merchants
The Scallion Oil Noodles balances out texture and taste, created by Chef Chen Tian Long
Courtesy of The Merchants

The Belle Époque Brunch is priced at HK$580 for adults and HK$280 for children, or from HK$980 per person with free-flowing champagne and other drinks. The brunch also includes a free-flowing dim sum and sharing plates served over two hours, reflecting The Merchants’ approach to regional cuisine. 

To elevate the experience, opt for one of the brunch options, including free-flowing Champagne of Perrier Jouët (HK$980), Ruinart Blanc de Blancs (HK$1,350), and Perrier Jouët Belle Époque (HK$2,600), promising a dining experience filled with laughter and delectable Shanghainese fare. 

You may book your reservations here. For more information, visit The Merchants’ website and follow them on Facebook and Instagram

Location: FORTY-FIVE, 43/F - 45/F Gloucester Tower, Landmark

Opening Hours: 12 NN to 3 PM (Lunch), 6 PM to 10 PM (Dinner), Mondays to Sundays, including Public Holidays

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Hong Kong/ Delish/ Happenings
Try Sonata in Pink Major Harbour View Afternoon Tea at The Mistral
Sonata 1 Photo by Courtesy of InterContinental Grand Stanford Hong Kong

Indulge in a symphony of flavors and colors with Sonata in Pink Major Harbour View Afternoon Tea, where afternoon tea takes on a whole new level of art and luxury.

Available now until June 30, 2025, this enchanting experience takes place in the InterContinental Grand Stanford Hong Kong's Italian restaurant, The Mistral.

This afternoon tea is dressed in a show-stopping pink palette that celebrates the delicate harmony of Japanese sakura and sweet Korean strawberries. Try a selection of both savory and sweet bites, from the rich Salmone e Caviale (salmon and caviar) to the indulgent Fegato D'Oca (goose liver pâté). 

For those with a sweet tooth, the strawberry Yoghurt Panna Cotta and airy vanilla Il Profiterole are just a few of the delights waiting to wow you. 

As a bonus, each set comes with two complimentary glasses of Strawberry & Sakura Smoothies to refresh your palate. You can add HK$110 for a gorgeous glass of Pink Bellini Cocktail.

afternoon tea
Courtesy of InterContinental Grand Stanford Hong Kong

Better yet, this afternoon indulgence comes with a 20% discount on Mozart’s The Magic Flute, brought to life by Opera Hong Kong.

After savoring your sweet treats, head to the Grand Theatre at the Hong Kong Cultural Centre for a stunning performance of this iconic opera (running from May 15 to May 18, 2025).  

Available Monday to Friday, this afternoon tea is priced at HK$728, or HK$788 on weekends and public holidays for two persons. It’s the perfect way to treat yourself or a special someone!

Visit the InterContinental Grand Stanford on their website, Instagram, and Facebook. Check out The Mistral on their Instagram.  

Sonata in Pink Major Harbour View Afternoon Tea

Location: The Mistral, 1F, No. 70 Mody Road, Tsim Sha Tsui East, Kowloon

Afternoon Tea Hours: From 3:30 PM to 5:30 PM

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Hong Kong/ Delish/ Reviews
Where to Eat: A Guide to Hong Kong Int'l Airport's Restaurants and Cafés
Hong Kong Airports Cafes and Restaurants

Known for its iconic skyline, rich cultures, and world-class cuisine, Hong Kong is a city that never stops moving — and neither does its airport. Hong Kong International Airport (HKIA) isn't just a travel hub, it's also a food destination in its own right. 

Whether you're after a quick bite, a refreshing drink, or Michelin-recommended eateries before your flight, HKIA is packed with venues that reflect the city's gastronomic diversity. Here's where to find the best eats in the HKIA terminal before you take off!  

Note that all these venues are in the restricted areas of the airport; only those who have passed through security & immigration for departure and transfers are able to access these dining spots.

Food Court Area

HKIA Food Court
Hong Kong International Airport

Once you pass through security and immigration from the departure gates, you're greeted with HKIA's food court area with an array of options to choose from. 

Right after Departures on L7 of the airport, there are Hong Kong's local iconic venues like one Michelin-starred Duddell's, Beef & Liberty, and Tasty Congee & Noodle Wuntun Soup, along with global classics like Lady M New York, Gordon Ramsay Plane Food To Go, and Putien

Around Gate 40-80 on L6, there's another food court where more casual, fast-food chains are available, including but not limited to Popeyes, Burger King, and OldTown White Coffee

Locations: After Departures on L7 and Around Gate 40-80 on L6

Opening hours vary across different venues. Burger King is the first to open in the morning at 6 AM, while Beef & Liberty is the last to close at 12 AM. Duddell's, Gordon Ramsay Plane Food To Go, Tasty Congee & Noodle Wuntun Soup, Putien, Moon Thai Express, and Bari-Uma & ShinsaEat Korean Kitchen are open 24 hours. 

THE MATCHA TOKYO

THE MATCHA TOKYO
THE MATCHA TOKYO

Originating in Omotesando in Tokyo, THE MATCHA TOKYO has opened its 10th branch in HKIA near Gate 11 on L6, offering the café's signature drinks, including their 100% Organic Matcha, Matcha Latte, Hojicha Latte, and various coffees. 

Additionally, THE MATCHA TOKYO has a variety of croffles and airport-exclusive hot dogs, for those who want a small bite as well! 

Location: Near Gate 11, Departures L6

Opening Hours: 7 AM to 11 PM

Yuan Is Here

Yuan Is Here
Yuan Is Here

As a recipient of the 2025 Michelin Bib Gourmand, Yuan Is Here is known for its authentic Taiwanese street food and buzzing night market street food décor. 

Located near Gate 28 on L6, don't miss out on their signature dishes such as Braised Pork Rice, Taiwanese Burger, Sweet Taro Balls, and Bubble Tea! 

Location: Near Gate 28, Departures L6

Opening Hours: 7 AM to 11 PM

Men Wah Bing Teng

Man Wah Bing Teng
Man Wah Bing Teng

If you want to savor cha chaan teng-style food one last time before you fly, Men Wah Bing Teng is the perfect choice. 

Situated near Gate 11 on L6, this "bing sutt" (冰室) offers a variety of Hong Kong traditional dishes, like Men Wah BBQ Pork with Egg and Rice, Sa Cha Beef Noodles, and Hong Kong-style Milk Tea. 

Location: Near Gate 11, Departures L6

Opening Hours: 24/7 

INTERVALS Sky Bar & Restaurant

INTERVALS Bar
INTERVALS Bar

Located by the Sky Bridge on L9 (between Gates 12 and 24), INTERVALS is a cocktail bar launched by Plaza Premium Group in 2023, providing travelers a full-fledged service menu and in-flight takeaways. 

Their cocktail menu offers classic drinks such as Martini, Gin & Tonic, Margarita, and Whisky Sour, along with non-alcoholic drinks like soft drinks, tea, coffee, and kombucha

The venue also serves up a variety of food options to go with your drinks, such as The HK Prawn Toast, Mini Boston Lobster Roll, and Avocado "Croast." 

Location: Departures L9, Sky Bridge (between Gates 12 and 24)

Opening Hours: 7 AM to 11:30 PM 

% Arabica

Arabica %
Arabica %

For those who need a caffeine boost for their early morning flights, they can visit % Arabica, an iconic specialty coffee chain originating from Kyoto in Japan, near Gate 10 on L6

% Arabica was first introduced to Hong Kong in 2017, offering simple, yet high-quality cups of coffee, alongside matcha and lemonade for those who don't drink coffee. 

Location: Near Gate 10, Departure L6

Opening Hours: 6 AM to 9 PM

The Pier, Business Lounge (Cathay Pacific Lounge)

The Pier, Business Lounge Cathay Pacific
Cathay Pacific

If you're flying Cathay Pacific First Class, Business, or are a Silver Asia Miles member or above, their The Pier lounge near Gate 65 is a must-visit if you're departing from HKIA. 

As the largest airport lounge in the world, The Pier lounge not only offers delicious food and drinks, but they also offers work stations, shower suites, and semi-private resting pods

Don't miss out on their popular Noodle Bar serving up Hong Kong classics and Chinese dishes, and Teahouse with JING's loose-leaf teas ranging from Japanese sencha, aged pu-erh, and Earl Grey.

Location: Near Gate 65

Opening Hours: 5:30 AM to 12:30 AM

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Hong Kong/ Delish/ Happenings
An Exclusive Culinary Experience Awaits at the Sunset Grill at Sheraton HK
20250519 Sheraton Executive Chef Photo by Sheraton Hong Kong Tung Chung Hotel

A gourmet exploration is in order at the Sunset Grill at Sheraton Hong Kong Tung Chung Hotel

Curious gourmands are invited to an unforgettable evening at “The Best of Sheraton: Executive Chef’s Table,” taking place at the intimate counter of the open kitchen at Sunset Grill. A curated selection of six signature dishes crafted by the executive chefs will be prepared for guests to heartily enjoy. 

Executive Chef David Parkins at the Sunset Grill
Courtesy of the Sheraton Hong Kong Tung Chung Hotel

Guests will be treated to a culinary experience for the eyes and the palates, exhibiting the prowess of two renowned chefs, Executive Chef David Parkin, who leads Sunset Grill, Café Lantau, Four Points by Sheraton’s Tung Chung Kitchen, and The Harbour Lounge, and known for his ability to incorporate local produce into Western classics, along with Executive Chinese Chef Jacky Chung, Head of YUE and the hotel banquet with over 30 years of experience in the industry. 

Executive Chef’s Table is made for guests to enjoy a gourmet journey that features a carefully curated multi-course meal and up-close action with the executive chefs.

"The Best of Sheraton: Executive Chef's Table" features a curated selection of six dishes.
Courtesy of the Sheraton Hong Kong Tung Chung Hotel

Chef Jacky will be presenting the Steamed Cod Fish with Crispy Soy Bean and Chilli and Steamed Sea Cucumber, Shrimp and Pork Dumplings with Abalone Sauce, two sophisticated dishes from YUE. 

Western cuisine, represented by Sauteed King Scallops with Heritage Carrots, Pistachio, and Local Micro Herbs and A5 Wagyu Sirloin with Black Truffle, Burrata, Roast Hazelnuts, and Garden Peas, comes from Sunset Grill. Another highlight is the rare Aloo Tikka Chaat with Sweet Yoghurt, Tamarind, Sev, and Mint Sauce

Chef David’s creativity shines with his marriage of seasonal produce and bold pairings, with the beloved Petit Basque Cheesecake with Vanilla Sauce ending the meal on a high note.

Guests can savor these exquisite dishes alongside three carefully selected wines (wine pairing HK$388 + 10%). The refreshing and crisp Veuve Clicquot Ponsardin champagne, the fruity La Chablisienne Chablis ‘La Pierrelée’ white wine with mineral notes and fruit acidity, and the aromatic Lapostolle Cuvée Alexandrew Cabernet Sauvignon red wine with hints of spice, blackcurrant, and berry flavors, to elevate the flavors of each dish and complement the dining experience. 

“The Best of Sheraton: Executive Chef’s Table” will be available from June 2 to August 31 (except July 7 to 22) from 6 PM to 10 PM, priced at HK$1388 + 10% per person for a minimum group of 4 and a maximum group of 6 per night. 

Each guest will receive a surprise take-home gift after the meal. A four-day advance reservation is required, open on eShop now. 

For more information and/or reservations, please visit the Sheraton Hong Kong Tung Chung Hotel’s website here, and follow their Facebook and Instagram pages. 

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Hong Kong/ Delish/ Happenings
Goose Island Launches Their First Hong Kong Taproom in Central
Goose island Photo by Goose Island Taproom

Guess what? The local craft beer scene just got a whole lot frothier. Goose Island, the award-winning brewery that’s been flying the flag for craft beer since 1988, has officially landed in Hong Kong with its first Goose Island Taproom

Packed with personality and pouring over a dozen inventive brews, the new taproom brings buzzy beer culture straight into the heart of Central, on Lyndhurst Terrace.

Founded in Chicago, Goose Island has grown from a humble brewpub into a global pioneer of the IPA category. 

With a mission to brew great beer and have fun doing it, their motto says it all: “We don’t need to be the only beer you drink, we just want to be the best beer you drink.”

At the Lyndhurst outpost, expect a fresh lineup of craft creations every month. Highlights on tap include the multi-award-winning Goose IPA, famous for its hoppy aroma and citrus zing, and Thirsty Goose, a lager/hoppy pilsener that clinched gold at the 2024 World Beer Awards China

taproom
Goose Island Taproom

You can also try their tropical Head in Clouds Triple Hazy IPA, the crisp and classic The Great Goose, or the creamy, fruity Gossip in Hops Milkshake IPA. Each Goose Island Taproom Selected House Beer is priced at HK$78

To experience all the flavors at once, opt for their BrewMaster's Choice: Beer Flight, which includes their Beer of the Month plus a selection of 11 distinct House Beers, for just HK$298.

Need something to soak it all up? The food menu doesn’t disappoint. Share a plate of GOOSE LOADED NACHOS (veg-friendly option available) for HK$118, dig into the Brewmaster Classic Cheeseburger at HK$148, or go traditional with Goose Cod Fish N Chips for HK$158.

For more information, visit Goose Island Taproom on their Instagram

Location: Goose Island Taproom, Shop 1, G/F, 8 Lyndhurst Terrace, Central

Opening Hours: Sundays to Thursdays from 12 NN to 12 AM, Fridays and Saturdays from 12 NN to 2 AM

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Hong Kong/ Delish/ People
Yes Chef! Sustainable Fine Dining with Chef Adam Catterall of Roganic
Chef Adam 2 Photo by The Beat Asia

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

Leading the charge at Roganic Hong Kong—Mother Nature's sanctuary in the heart of Causeway Bay—is Head Chef Adam Catterall, the culinary virtuoso behind the city’s growing sustainable fine dining movement.

With over 15 years of experience at elite kitchens, Chef Adam merges culinary expertise with a designer’s eye, infusing every dish with relentless creativity.

Since Chef Adam joined Roganic in 2019 as a sous chef, he has been instrumental in shaping the restaurant’s vision, working alongside British culinary pioneer Simon Rogan MBE and Executive Chef Oli Marlow. He took on the role of Head Chef in 2023, leading the team with a sharp focus to a kitchen already known for its trailblazing ethos.

Chef Adam
Website/ Roganic Hong Kong

The one MICHELIN Star and MICHELIN Green-Starred restaurant has long been celebrated for its pioneering approach to sustainable dining. Chef Adam continues that legacy, maintaining a deep connection to the sourcing process and sourcing locally wherever possible. 

Roganic Hong Kong moved from its initial location in Sino Plaza in September 2024 and reopened its new home in the sleek Lee Garden One in February 2025. Their new menu utilizes by-products from menu ingredients that would otherwise go to compost, as well as a new flexible sharing set menu format. This new chapter stays true to Simon Rogan’s principles of prioritizing hyper-local ingredients, zero-waste techniques, and responsible gastronomy.

The Beat Asia sat down with Chef Adam to dive into his personal culinary journey, the creative inspiration behind Roganic's new menu, and what it takes to hold onto a MICHELIN Star plus Hong Kong’s very first MICHELIN Green Star.

When did you first begin your culinary journey and what brought you to Hong Kong?

Chef Adam
Facebook/ Roganic Hong Kong

My career began quite early, when I was around 14. I started working in a local restaurant near me as a Pot Washer, cleaning dishes in the north of England. I fell in love with working in the kitchen and it just snowballed from there. In between, I dabbled with graphic design at university, but after that, I went back to the kitchen.

I first visited Hong Kong on holiday in my early 20s, and I fell in love with the city. I love the variety of cuisine here!

What was the process of reopening Roganic Hong Kong like?

Roganic Hong Kong interior
Courtesy of Roganic Hong Kong

I don't want to say smooth – it was challenging, but it's to be expected. 

We had a few [activations before the reopening]: we did a pop-up residency in Taiwan for six weeks, which was fun. And then there was a lot of work involved in getting Roganic open and with menu development. We decided very early on we didn't want to do any of the same dishes that we had at the previous restaurant. So obviously that's huge, creating a new menu and concept. A lot of thought went into this.

Congratulations on retaining Roganic's MICHELIN Star and Green Star. What does this award mean to you and your team?

It’s great to be recognized with a MICHELIN Star, especially after being open for such a short time- just a few weeks before the awards. Our whole identity at Roganic is about sustainability and supporting local which is all-encompassing in that award, so it's super special and a great achievement for us to retain the Green Star.

What's one behind the scenes challenge people wouldn't know about maintaining a MICHELIN Star and Green Star?

Adam sourcing
Facebook/ Roganic Hong Kong

Sourcing is always a challenge in Hong Kong, especially when you're so strict about sourcing locally. The farms here are really good, but they can be quite limited in quantity. 

We sometimes look to places like Taiwan as an alternative when [produce] isn't in season here. It can be very dependent on the weather, which means certain times we might be expecting a product, and all of a sudden it's not available, whether that's due to heavy rain or because we haven't had rain for a few weeks.  

This means that we either have to look at ways of preserving [ingredients] or being able to tweak a dish, and you have to be quite adaptive to the local weather in Hong Kong. The humidity is a big one, as a lot of things won’t grow if it gets too humid, but we can plan for it because we know the season when humidity kicks in.

What was your creative process like behind the new menu?

boltardy beetroots
Courtesy of Roganic Hong Kong

It always starts with the produce. We look very closely at what's growing here and what season it is. 

Originally, we were planning to open in December, so we had a whole menu written for the December season of Hong Kong. We had to change a few dishes because we were two months delayed. But those, we can put on the back burner, as they might come back in the future, so they're never wasted. 

What are some defining moments that have shaped your journey as a chef?

team at Roganic
Courtesy of Roganic Hong Kong

In my first role as a Head Chef, I've gained knowledge from Oli [Marlow], who's our Executive Chef, Simon [Rogan], and our previous Head Chef Ash [Salmon], on how to run a successful group of chefs and be a leader.

Being able to work alongside the great chef Simon Rogan opened my eyes to a lot of things. He put such a huge emphasis on the ingredient and the provenance of it and taught me that sometimes you don't have to do so much with ingredients – if they are fresh and grown in the correct way, it will do the work for you. 

It taught me the lesson that less is more sometimes – and always that question of: does that dish need that extra ingredient?  

How are you taking a holistic approach to sustainability in your kitchen operations?

Nantau tomatoes in perilla and coal, fermented pistachio and winter shoots
Courtesy of Roganic Hong Kong

A lot of it comes down to managing waste and the waste that is produced in the kitchen. It's not always about how you dispose of things, or reuse things, but about how to use certain parts of products that may not be used usually

A lot of the byproducts of things that are used in the kitchen go into our soft drink pairings and all the juices we serve. We have a huge soft pairing menu, and lots of different flavors. 

Roganic soft drink pairings
Courtesy of Roganic Hong Kong

For example, some of the tomatoes from our tomato dish [Farmhouse tomatoes in perilla and coal, fermented pistachio, and winter shoots], that are starting to go a little bit too ripe, we turn it into a tomato water, and it’ll be a pairing to go with the tomato dish. 

Roganic's menu spotlights unique ingredient pairings, like the fermented pistachio with Nantau tomatoes. Can you break down the thought process behind this dish?

Maitake mushroom, miso butter, grains, 3 yellow soft yolk and burnt chives 0
Courtesy of Roganic Hong Kong

When we think about that tomato dish, we want it to be well balanced. We think about the acidity, you want a creaminess, a richness, and sweetness in the dish. It's all about balancing the flavors and textures. So, although the dish looks quite simple, it has a lot of elements involved in it. 

On the base is a fermented pistachio sauce. The pistachios make it have this nice, meaty, complex flavor when it gets fermented, with this rich umami flavor. The sugar goes really well with the acidity of the tomatoes, and it was the first time we did it with pistachios (before we did it with pumpkin seeds). I was pretty happy with how it came out.

Do you have a favorite creation on the menu?

I think the tomato dish- it's quite unusual. It's always good to have a special and interesting vegetarian dish on a menu, and it’s something that we're quite known for. We have a lot of vegetarian and vegan customers who really appreciate what we do and it’s really fun to create new things for them.

What's one item on the menu that you feel reflects your personal approach to cooking?

The lemon lychee dessert is super interesting – I really love the fresh flavor. We serve it as a palette cleanser in the menu. It’s something to refresh the palette after the savory dishes before the next dessert. 

It has different layers: fresh lychee, and then a butternut custard, so it's really smooth, rich and creamy, and then a lemon snow. For that, we use local perfume lemons and the snow is like frozen rocks in texture. Then we serve it with a Douglas fir oil

What is the story behind this dish?

Most of our stories go back to the same place, it’s always about what we can get from Hong Kong and what’s in season. 

We wanted to use the perfume lemons that were in season, so that’s where it all began. We were like, what can we pair with the lemons, what goes well? And the dish evolved from there. 

What’s one misconception about sustainability in fine dining that you wish more people knew about?

sea bass
Courtesy of Roganic

People understand the value of expensive meat and fish, but it's a bit more difficult to try and translate that into more of a "humble produce," like vegetables and fruits, so I'm trying to show the value of those to our guests. 

The Hong Kong market is still into caviar, sea urchin, and really expensive things. That’s one of our challenges [here], but it also makes us stand out from the crowd. We’re doing something different than a lot of places. That comes from Simon Rogan, that's what he believes in, what we want to do, and what makes us who we are.

You have spent years immersed in Hong Kong’s culinary scene. How do you think the city’s food and culture influences your approach at Roganic?

roganic duck
Courtesy of Roganic Hong Kong

The breadth of different restaurants and bars and the whole story in Hong Kong is ever changing, there's always something different. But it’s really inspiring to see how different styles of food all come together in one city. It’s a great way to learn new things, new ingredients, and skills from working with people from different cultures. Hong Kong is quite unique in that sense. 

How does Roganic's new layout and open kitchen influence your operations?

layout
Courtesy of Roganic Hong Kong

When we were first thinking about the restaurant, we wanted to have something that was more casual, fun, and less like fine dining

We didn't want it to be too stuffy, and that was one of the ideas, to have more of an open kitchen. It creates more of theatre as well, I always love to go into a restaurant where you can see the chefs working, because you get a better connection with them. Something that we chefs like to do is go out, serve the dishes, and explain the dishes to the guests. It's more of an interactive experience.

Looking ahead, what are your goals for Roganic?

We want to continue to evolve and maintain our position as one of the most sustainable and best [dining] spots in Hong Kong. That's something we're looking to keep improving upon and developing, which can come from finding new suppliers and [exploring] different ways to become more sustainable.

To make a reservation at Roganic Hong Kong, visit their website here.  

Stay connected to Chef Adam on his Instagram. For more information, visit Roganic Hong Kong on their website, Facebook and Instagram

Location: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong

Opening Hours:  

Lunch: Wednesday to Sunday from 12 PM to 2 PM

Dinner: Wednesday to Sunday from 6 PM to 9 PM

Enjoyed this article? Check out our previous Yes Chef! profiles here.

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