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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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High above the fray of Causeway Bay, A Smoking Affair delivers an intriguing blend of nostalgia, nightlife, and hotpot — served with a wink and a splash of gin.
Perched on the 27th floor of Soundwill Plaza II, this 3000 sq. ft. space is decked out in neon lights straight out of 1970s Nathan Road, with bold dai pai dong flair and a side of cheeky charm. Prepare to be transported to vintage Hong Kong, reimagined for today’s late-night crowd.
The newly refreshed menu and culinary team at A Smoking Affair are breathing new life into the local hotpot scene with a nightlife magazine-inspired menu, designed as much for grazing as it is for group karaoke sessions in one of seven private rooms (outfitted with hand-painted murals by local artists and state-of-the-art sound systems).
Courtesy of A Smoking Affair
If you're in the mood for a sunset sesh, grab a cocktail on the outdoor terrace with a front-row view of Victoria Harbour before diving into the broth and beef.
There are nine new soup bases to choose from, with something for every spice tolerance and soul-warming craving. Start with the Signature Satay Broth (HK$168) or the fiery Chongqing Spicy Broth (HK$228), crafted by Sichuan master chef Hu Taiqing of sister restaurant Sichuan Rouge.
Courtesy of A Smoking Affair
There are also unique soup broths like The Chicken and Fish Maw Broth (HK$498) or Pickled Vegetables, Leopard Coral Grouper and Sichuan Peppercorn Broth (HK$488). If you can’t commit, go halfsies with a duo pot (HK$258) and mix and match to your heart’s content.
Enhance your hot pot experience with their selection of signature handmade delicacies — choose from succulent prawn, tender cuttlefish, or flavorful beef meatballs, alongside aromatic truffle dumplings and silky wontons.
Courtesy of A Smoking Affair
Meat lovers are in for a treat, with cuts like the Chiu Chow Hand Cut Chuck Flap (HK$398), Kogoshima Nozaki A5 Wagyu (HK$488), and Premium Fresh Market Beef (HK$288–HK$468) all prepped for prime dipping.
Seafood stans won’t be left out either: Boston Lobster (HK$388), Geoduck (HK$998), Razor Clams (HK$78 per piece), Oysters (HK$198) and Kuruma Shrimp (HK$138/6 pieces) are ready to be poached to perfection.
For a boozy twist, the house collab with Two Moons Distillery serves up a special-edition cooler: Sugar Cane & Water Chestnut Drink with Two Moons Five Flowers Tea Gin, spiked with herbal gin (HK$68/glass; HK$168/jar), which marries local tradition with laid-back indulgence.
For more information, visit A Smoking Affair on their Facebook and Instagram.
Location: 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay
Opening Hours:
Mondays to Saturdays, 12 PM to 3 PM, 5:30 to 2 AM
Sundays from 12 PM to 3 PM, 5:30 PM to 1 PM
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Hong Kong's dining scene continues to welcome a wave of exciting new venues that continue to redefine dining, nightlife, and entertainment experiences in the city. Whether you're a foodie, night-owl, or someone looking for a fresh experience, there's something for everyone! Here's our handpicked list of latest venues to add to your list!
This article is updated monthly—bookmark it to stay up to date with the latest openings and happenings in Hong Kong!
August
A New Thai Spot in TST: Siaw "友"
Siaw "友"
Rooted in friendship and authentic Thai flavors, Siaw "友" is a new Thai spot in Tsim Sha Tsui.
Founded by Chef Art Sinlaparkorn, who has previously worked at Mak Mak, Samsen, and 2025 MICHELIN Bib Gourmand recipient Thai Pai Dong, and General Manager Pae Promkerdkid, the venue features street food staples such as Boat Noodles, Pad Krapow, and unique dishes like Crispy Catfish Green Mango Salad and Pan-Grilled Coconut Rice Pancakes.
The Lasagna Factory - Bringing Italian Comfort to Hollywood Road
The Lasagna Factory
Launching on the first week of August, The Lasagna Factory is bringing homey Italian classics with a nostalgic twist to Sheung Wan.
Backed by the team behind Flat Iron and Picanhas', the menu centers on hearty, rich signature lasagna dishes, including Wagyu Short Rib,Sand Crab, and Organic Mushroom. The venue also offers other classics such as Polpette, Eggplant Parmesan, andClassic Tiramisu served tableside.
Flat Iron's iconic sharing steaks are also available at The Lasagna Factory if you need to hit your daily protein intake!
LE-TA-SU, Tokyo's Famous Solo Shabu Shabu Expands Across Hong Kong
LE-TA-SU
Tokyo's favorite solo shabu shabu spot,LE-TA-SU, is celebrating its first anniversary in Hong Kong with three new branches in Causeway Bay, Kowloon, and Yuen Long, along with a brandnew anniversary menu.
The Anniversary Special features Lobster Bisque Set with Japanese Wagyu Brisket and US Pork Loin, alongside special à la carte items like Boston Lobster, Lobster Bisque, and Lobster Bisque Ice Cream.
Note that only the new Causeway Bay branch is open to the public; the Yuen Long and Kowloon branches are still in the pre-opening stage!
Location: LE-TA-SU, Multiple locations across Hong Kong
New Buzz in Lan Kwai Fong - FUMI Joe Opens
FUMI Joe
The latest concept from LKF Concepts, FUMI Joe, debuts with a refined izakaya that brings together the best of Japanese favorites from FUMI and Kyoto Joe. Residing on the 23rd floor of California Tower, the new venue offers a sushi counter, robatayaki grill, and a beautiful skyline view from its balcony.
FUMI Joe's new menu offers a wide range of Japanese classics, including sushi, sashimi, robatayaki, and hearty mains. Highlights include the Trio Roll with sea urchin, chopped toro, and salmon, A4 Kumamoto Wagyuwith udon, and Snow Crab Kettle Rice Pot. Guests can also customize their meals (appetizers, mains, and sides) with the newly introduced personalized Build Your Comfort Dinner Set.
Don't miss out on their special summer dining deal: enjoy 15% off all-you-can-eat weekend dinners, available until 31 Aug. 2025.
Location:FUMI Joe, 23/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central
A New Nordic-Inspired Café Opens in Sheung Wan
VennerVenner
Venner, a new Nordic-inspired café and wine bar, has opened this summer! Founded by the duo behind the beloved (now closed) Hjem café, Elin Fu and Nelson Htoo, they've built Venner to bring a refreshed take on Scandinavian café culture to Hong Kong.
By day, the venue serves light-roast coffee, ceremonial-grade matcha, and small-batch Nordic bakes like skolebolle and cinnamon buns. At night, the venue shifts to natural wines by the glass and sharing plates like goat's cheese and ricotta cheesecake and prosciutto dates.
They're currently in their soft opening phase! Don't miss it if you're around Hollywood Road.
Hong Kong's First Parfait Specialty Store Debuts in Central
All Day Parfait
For those who have a sweet tooth, this is for you. The first parfait specialty store in Hong Kong, All Day Parfait, has just opened on Peel Street in Central, specializing in delicate, fruit-forward parfaits inspired by Japanese and Taiwanese dessert culture.
The café is currently offering six signature creations made with seasonal fruit, house-made ice cream, and various toppings for contrast, such as Honeydew Hojicha Symphony,Tipsy Strawberry Jasmine Cream Velvet, and a limited special edition, Salty World: Parma Stratas.
Each parfait is crafted “layered with love, served with joy,” inviting everyone to savor life’s perfect moments, one dessert at a time.
This may just be your next place to sober up after a night out as the venue opens until 11pm daily!
A New Multi-Concept Destination: Solstice Culinary Space
Solstice
Solstice Culinary Space is a new multi-concept hub in Central that fuses dining, learning, and cultural exchange under one roof. It houses SOL Restaurant, which serves elevated Korean cuisine; Uncle Quek, a casual eatery offering Southeast Asian comfort food; and Solstice Cooking Studio, a hands-on kitchen space led by MICHELIN-experienced chefs.
Founded by ZS Hospitality Group, the venue is committed to celebrating Asian food traditions in creative ways and nurturing new talents.
NEXT Shikaku, the Osaka-originated ramen house, is back in Central's Gough Street with its flavor-packed oyster ramen. Known for broths crafted from premium Japanese oysters, the venue has added a twist to its classics, like the Special Oyster Broth Ramen "ikasu" and "koeru."
Also joining the lineup are the Oyster Rice and Assorted Meat Platter, catering to those who don't feel like having noodles!
Location:NEXT Shikaku, G/F, 11 Gough Street, Central
Young Dabang Brings Viral 35cm Tteokbokki to Sha Tin
Young Dabang
Get ready, Sha Tin! Young Dabang, Korea's beloved tteokbokki chain, has landed at New Town Plaza! Their customizable Tteokbokki Pot, features a lengthy35cmtteokbokki(rice cake) with your favorite sides like fish cakes, quail eggs, yaki mandu (fried dumplings), mixed vegetables, and ramen noodles.
Beyond the pot, the menu also highlights sizzling claypot rice, mega kimbaps, andcheese-loaded fried chicken, taking Korean comfort food to the next level.
Pair your meal with their special drinks like the Bokbunja Beer Bomb, Kooksoondang Draft Makgeolli, and Peach Americano.
Location:Young Dabang, Shop 103A, L1, New Town Plaza, Phase I, Sha Tin, New Territories
The Doctor’s Residence by Dr. Fern is Back!
Dr. Fern
The Doctor is back! Officially opened on July 1, The Doctor's Residence by Dr. Fern is bringing a bold new gin experience to The Pottinger Hotel. Led by Bar Manager Babit Burathoki, expect a whimsical new "patient file" of "prescription cocktails" like the Brinewashed, Shroom Service, and The Jellyfish Martini.
The bar also has a 400+ gin library and on the food front, their menu offers comfort biteswith a twist such as Codependent Fish Burger and Double Smashed Buns.
Shoo Loong Kan Hotpot Serving Up Authentic Sichuan Flavors
Shoo Loong Kan Hotpot
Sichuan hotpotpowerhouse from ChengduShoo Loong Kan has launched in Hong Kong, bringing its iconic broths and bold Sichuan spice blends to Causeway Bay.
Experience an authentic Sichuan hotpot experience with signature broths like the 160-day fermented "Tianfu Yeast-Preserved" soup and the Supreme Beef Tallow Spicy Broth. Enjoy these flavor-packed broths with ingredient highlights like Volcanic Spiced Beef, Shoo Loong Kan Nine Treasures platter, and Panda Noodles.
Location:Shoo Loong Kan, 1/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong
A Vibrant New Hub in Soho, AER
AER
More than just a bar or restaurant, AER (Aesthetic Radio) arrived in Central as the neighborhood's latest multi-sensorycultural experience hub. The space merges a high-quality sound system, nostalgic cocktails, comfort food, and a soon-to-be-launched podcast room into one stylish, relaxing space to amplify connection and creativity.
Co-founded by a dynamic team of five, including names behind Sauce and The Old Man, expect DJ-curated weekends, pandan-inspired Midori Sours, mezcal tributes to sneakers, and Irish-inspired dishes.
Location:AER, UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central (Entrance on Aberdeen Street)
Bar Mind – 念, a Minimalist Take on Mixology
Bar Mind – 念
Tucked away on Elgin Street, Bar Mind – 念 offers an escape from Soho's bustling atmosphere. Founded by acclaimed bartenders Jo Lo and Birs Wong, the space aims to strip back the noise of modern bar culture, building on a simple idea: Cocktails as expressions of thought.
The menu highlights eight minimalist cocktails, including standouts like the bitter melon-infused A Taste of Home, the savory-sweet Campino Dreams, and tea-infused Zen Harmony.
Sichuan Rouge, a Reinterpretation of Traditional Sichuan Cuisine
Sichuan Rouge
Helmed by culinary icons Chefs Hu Taiqing and Kenny Chan, Sichuan Rouge is here to bring a fresh interpretation of traditional Sichuan Cuisine. The restaurant goes beyond the Mala heat, offering reimagined regional classics with over 40 imported spices, highlighting the complexity of Sichuan's 24 distinct flavor profiles.
Enjoy some of their signatures like Duck Blood in Chili Sauce, Lobster Mapo Tofu, and Smoked Eel wrapped in Pork Intestine in a 1,000-sq-ft space inspired by the 1930s Shek Tong Tsui.
Location:Sichuan Rouge, 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay
The Porch Reimagines South Korean Tradition Cuisine
The Porch
Escape the city rush at The Porch, a cozy Korean comfort spot in Kerry Hotel, inspired by Korea's traditional madang (front porch) culture. It's a place to gather, share stories, and savor flavors that feel like home.
The menu centers on soulful staples such as OG Chicken, K-BBQ-inspired Kochi Skewers, alongside Bangsang lunch sets featuring rice, soup, main, and unlimited banchan (side dish).
At the heart of the menu is Hong Kong's first halal-certifiedNational OG Chicken, served hand-torn into pieces with a variety of house-made dips.
Location: The Porch, Shop 101, 1/F, Kerry Hotel, Hung Hom
Thai Pai Dong's Latest Expansion to Central
Thai Pai Dong
Thai Pai Dong, the MICHELIN Bib Gourmand-awarded Thai restaurant, has expanded to Central with a new branch. This second outlet introduces the energetic spirit of Bangkok's late-night dining vibes.
Signature hits like their Wagyu Beef Boat Noodles and Stir-fried Spicy Flat Noodles are here to stay, along with new dishes like banana roti and fruit slushies.
Location: Thai Pai Dong, 6-8 Staunton Street, Central
June
GOSSiP, Central's Latest Cocktail Club
GOSSiP
A new venture by the duo behind Socio, Amir Javaid and Max Bajracharya, GOSSiP is a cocktail club serving cocktails inspired by Asian masks and their roots.
Some of their signature cocktails include Hanuman, a fruity cocktail from Indonesia; Thotsokan, a mango sticky rice inspired gin-based cocktail from Thailand; and HimalayanTiger, a rum-based with oolong amaro cocktail from Nepal. Along with their newest cocktail addition - Tuồng, a herbaceous, savory, and a little spicy cocktail inspired by the masks of Vietnamese opera.
Open every Thursday to Saturday, enjoy live DJ music alongside your drinks starting from midnighttill late!
Location: GOSSiP, 3/F, FOCO Building, 48 Cochrane St, Central
Halff Bakery, A New Addition to Sai Ying Pun
Halff Bakery
Bagel lovers, you're in luck! Halff Bakery, a new addition to the bakery and coffee scene in Sai Ying Pun, specializes in bagels, offering a variety of classic and unique flavors.
Other than individual bagels with your choice of plain or flavored cream cheese dips, the bakery also offers bagel sandwiches including the Roasted Pork Belly Ssamjang Bagel, Triple Cheese Budae Jigae Bagel, and Portobello Mushroom Carbonara Bagel.
Psst! All students in uniform can enjoy a12% discount on their bagels, sandwiches, cream cheese, and drinks!
Location: Halff Bakery, 63B, Third Street, Sai Ying Pun
Mama Tiger Noodles, a Vibrant Thai Noodle Bar
Mama Tiger Noodles
Hong Kong just can't get enough of Thai food! Building on the popularity of Trattoria Felino in Wan Chai, the same team behind the Italian restaurant now introduces Mama Tiger Noodles - a lively Thai noodle bar inspired by the vibrant street food culture of Bangkok.
Chef Marcello Scognamiglio discovered his love for Thai cuisine during his time at Mandarin Oriental Bangkok and is bringing this passion to life with the menu, along with Bangkok local Chef Thanit Changchai.
They're serving up Thai-style noodles like Wagyu Boat Noodles, Khao Soi, Tom Yum Sukhotai, along with appetizers like Hat Yai Fried Chicken, Handmade Wonton, and Crispy Chicken Skin.
Newly opened on the iconic steps of Shin Hing Street, Central, Primo Posto offers authentic Milanese cuisine, along with a selection of wines and cocktails.
Begin your meal with appetizers like Mondeghilli Meatballs, Vitello Tonnato, moving onto pasta and mains with crispy saffron risotto, pigeon ragù, andbone-in Milanese-style veal chop, and finish off with classic desserts like Tiramisu, Almond Panna Cotta, or the traditional Italian way - an Espresso shot.
Don't forget - aperitivo at Primo Posto starts early from 5pm till late, while dinner service begins at6pm!
Your New Favorite Spots in Causeway Bay - Yorucho & Madara
Yorucho
Yorucho (夜蝶), founded by Chefs Kevin Lam and Arnold Tse, whose culinary experience span across kitchens like Liberty Exchange, Carbone, and Fukuro, is a modern izakaya offering a refined take on Japanese-Korean fusion cuisine.
Yorucho's menu is an exploration of East meets West in both flavor and form. Expect sashimireimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robatadelights like their ox tongue, glazed with a kiwi-based sauce.
Don't miss out on their signatures like Nori Tacos and 72-hour Snow Beef Noodle Soupwhen you visit!
After your dinner, head over to their hidden bar, Madara, to end your night on a high.
Location:Yorucho, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
Madara
Madara (斑) is a refined craft cocktail bar offering an intimate and artistic drinking experience. Led by award-winning mixologist Rayven Leung, the cocktail bar draws inspiration from Tokyo's discreet Ginza bars, showcasing Japanese ingredients and artistic cultural references.
The menu is divided into four different themes:Floral, Fruit, Tea, and Shakespeare. Highlights include the floral-forward Sakura Shochutini, fruit-infused Yamanashi Peach Bellini, and roasted tea-based Hōjicha Cosmo Porto.
Location:Madara, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
Chef Edward Voon Brings VOON to Kennedy Town
VOON by Edward Voon
Chef Edward Voon has returned to Hong Kong's dining scene with VOON by Edward Voon, bringing his multicultural culinary journey to Kennedy Town. With a philosophy of "Three Homelands, One Heart," Chef Voon blends the flavors and techniques of Singapore, Hong Kong, and France.
The seasonal menu offers inventive takeson comfort dishes such as reimagined laksa in two ways: Laksa Soup Noodles for lunch and Seafood Laksa Linguine for dinner; Beef Tenderloin Tartare with caviar and oyster cream; and Mud Crab Au Gratinwith macaroni and Singaporean-style black pepper sauce.
Beyond your dining experience, VOON Retail is the gourmet extension of the kitchen that offers artisanal savory cookies and seasonal items crafted in collaboration with local artisans. They will be available online and at various pop-ups around the city.
Location:VOON by Edward Voon, Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town
May
Two New Venues Join BaseHall 02 - Fete Up and Meshiya
Fete Up / BaseHall 02Meshiya / BaseHall 02
BaseHall 02 welcomes two new local favorites this month: Fete Up and Meshiya. Fete Up offers healthy, flavor-packed dishes like Chicken Press, Omega Squat, and the customizable Fete Box, for those who are seeking nutritious meals without sacrificing taste.
Meanwhile, Meshiya, a modern Japanese eatery, offers rice bowls and set meals including the 298 Beef Bowl, sukiyaki, and crispy pork cutlets. The perfect option for a quick lunch break!
Location:BaseHall 02, LG/F, Jardine House, 1 Connaught Pl, Central
PINTXOS by bárbar, The Fourth Spanish Venue by Epicurean Group
PINTXOS by bárbar
PINTXOS by bárbar, the fourth Spanish dining venue by Epicurean Group, has opened on Wan Chai’s Ship Street as Hong Kong’s first pintxos bar with a vibrant menu of traditional and inventive Spanish Finger Food, using traditional Basque techniques to recreate authentic pintxos experience.
Highlights include 40g U.S. Beef Tenderloin with Foie Gras and Périgord, Pork Belly Pintxo, and Beef Cheek “Milanese” with Cumberland Sauce from the hot menu, while the cold menu include Gildas and Octopus Skewer.
Gróa is the latest addition in Repulse Bay, offering a cozy, relaxing space and nourishing dishes with stunning ocean views, inspired by nature and sustainability. Their menu blends home-style comfort with bold flavors, using fermentation to craft dishes like Rayu Chicken Flatbread, Crab Tagliatelle, and Paprika Baby Squid.
gróa
By day, gróa offers brunch plates, while evenings feature sharing-style dishes and a curated list of organic and small-batch wines. Visit this beautiful venue the next time you’re in Repulse Bay!
Location:gróa, Shop G203A, 1/F, 109 Repulse Bay Rd, Repulse Bay
ROUCOU, Hong Kong's First Cheese Omakase
ROUCOU
ROUCOU, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’sfirst eight-seat cheese omakase dining experience. Inspired by the rice fields of Yamanashi Prefecture, founder Jeremy Evrard presents a Japanese-French creative, seasonal menu that celebrates raw milk in different forms.
Signature dishes include Goat Milk Cheese sea bream sashimi, Crab Tiramisu, and Organic Camembert. A must-try for the cheese lovers out there!
Jean Pierre, the Latest Parisian-Style Bistro by Black Sheep Restaurants
Jean Pierre / Black Sheep Restaurants
Founded by Syed Asim Hussain and Marc Hofmann, Jean Pierre is the city's latest Parisian-style bistro created as a tribute to French dining and joie de vivre. The restaurant brings classic dishes like steak tartare, soupe à l’oignon, and boeuf bourguignon that are perfect for the communal spirit of dining.
The restaurant's lively bar, led by Maître des Cocktails Suraj Gurung, offers playful French-inspired drinks like the Cornichon Martini and Chambord Margarita, alongside a curated French wine list. The perfect venue to catch up with your friends, spend your next Friday night at Jean Pierre!
China Tang by Lai Sun Dining has finally held its grand reopening onMay 7! Under the guidance of Executive Chef Menex, the newly reopened venue will provide a refreshed, elegant dining experience that elevates classic Canton, Beijing, and Sichuan flavors.
Marking this special occasion, China Tang is offering an exclusive reopening deal: From May 7-13, during lunch service, diners will receive a special house-made Palmier; and at dinner, guests will be treated to a Snowflake Crisp with Imperial Superior Red Bird’s Nest.
Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie
Finesse Patisserie
Well-loved, talented Pastry Chef Mandy Siu, formerly a pastry chef at Michelin-starred L’Envol at The St. Regis Hong Kong, has opened her debut store Finesse Patisserie in Wan Chai on May 6.
The bakery features her signature cakes, alongside French-inspired small baked pastries that are created with meticulous craftsmanship and inventive flavor profiles. Don’t miss out on her beautiful creations in Wan Chai!
A new fiery steakhouse, Picanhas' Wood-fired Steak & Wine, has opened on Elgin Street in Soho! Inspired by theatrical Latin American concepts, expect affordable prime cuts, bold flavors, and a front-row seat to kitchen action.
The star of the show would be the Brazilian Picanha- a succulent rump cap steak that is grilled over a Spanish Josper. The steaks are smoked, seared, and sliced tableside, finishing with a drizzle of house chimichurri. Other sharing dishes such as the 1kg T-Bone, 1.2kg Tomahawk, Duck Fat Chips, and Empanadas are available as well.
Celebrating its 11th year, TABLE by Sandy Keung has relocated to the heart of Central, elevating its vision of embracing seasonal ingredients-based dining. The restaurant focuses on blending Chinese and Western techniques using seasonal, sustainable ingredients grounded in traditional Chinese medicine and the 24 Solar Terms. Chef-owner Sandy Keung continues to pioneer seafood depuration with a unique ozone atoll system, ensuring the highest purity in her oceanic ingredients.
Signature dishes include the Mud Crab Meat & Roe Garlic Rice*, 'HK Typhoon Shelter' Angel Hair, and Line-caught Silver Tilefish with Hokkaido Uni- with each dish honoring local heritage with a refined, modern twist.
Shanghai Plus Opens With an Elegant Blend of Cantonese and Shanghai Flavors
Shanghai Plus
Shanghai Plus, an elegant fusion of Shanghai tradition and Cantonese creativity, makes it debut in Wan Chai introducing a menu of 77 dishes that reimagine regional Chinese cuisine through a Hong Kong lens.
Think Shanghai Fried Pork Ribs, Stewed Cantonese Meatball, and Braised Fish Maw Soup with Yellow Eel, Black Fungus served with Chrysanthemum. Don't miss their Crispy Pigeon as well, cooked to tender, juicy perfection with their special treatment coating.
The interior also echoes the East-meets-West philosophy with Shanghai's "Haipai" aesthetics, designed by Steve Leung Design Group.
Location:Shanghai Plus, Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai
Servo Brings Aussie Cool to Hong Kong
Servo
The newest all-day dining concept from The Arcane Collective, Servo brings a slice of Australia's food culture to Hong Kong. Inspired by down-under "servo" pit stops, this all-day eatery is designed to deliver hearty, no-fuss meals with wholesome flavors and good vibes.
The menu highlights classic dishes such as The Smashed Avocado on Sourdough with Chilli Jam, Homemade Sausage Roll with Kasundi, and Homemade chicken, leek, and mushroom "Chook" Pie for Two.
Once the evening rolls in, Servo transforms into a relaxed social hub with snacks and drinks menu, including a Charcuterie and Cheese Board, a well-curated selection of Australian wines, and other non-alcoholic beverages like Smoothies & Shakes classics.
The Latest Addition to the Izakaya Scene, ALWAYS JOY
ALWAYS JOY
ALWAYS JOY is the latest Izakaya venture from Yardbird Co-founders Matt Abergel and Lindsay Jang, occupying the space adjacent to Yardbird in Sheung Wan. This Izakaya concept offers a fresh, fun, family-style dining experience, using fresh and high-quality ingredients.
Some of their must-try dishes are the Clams with Corn and Jin Hua Ham, Pepper Lobster Yakisoba, and Braised Grouper with Gobo and Chayote. End your meal with their already viral Strawberry Sundae with Soba Granola and Red Shiso.
Location:ALWAYS JOY, Shop 1, G/F Nam Wo Hong Building, 148 Wing Lok Street, Sheung Wan
Tanukikoji Lands in Causeway Bay with Premium Solo Shabu Shabu and Sukiyaki Sets
Tanukikoji
If you love Japanese-style hotpot, you're in luck as Tanukikoji introduces an elevated solo dining experience, specializing in high-quality Hokkaido-style shabu shabu and sukiyaki. Each individual hotpot set features top-tier A5 Tokachi black Wagyu or Hokkaido rice pork, complemented by five signature daily-made broths and Hokkaido Nanohanarice.
The real standout is the one-of-a-kind Hokkaido Sea Urchin soup, limited to only 80 bowls a day. This luxurious pot of soup is made with Ichiban Dashi- Japan's prized first-brew broth- with sea urchins sourced from Rishiri, Rausu, and Okushiri Islands.
InterContinental Grand Stanford Hong Kong celebrated the grand opening of Hoi King Heen earlier this year on their below ground floor. Inspired by traditional Siheyuan architecture, its tranquil, courtyard-inspired design makes it ideal for family gatherings and business meetings, designed by Top 50 Hong Kong Designer, Nicole Choi. Complete with false skylights, the bright and open space transports diners to ancient China.
Under Executive Chinese Chef Yu Chiu Kwan, the restaurant offers Cantonese culinary heritage while adding modern twists using fresh, high-quality, responsibly-sourced ingredients. Indulge in refined classics that embrace traditional family recipes paired with a curated wine selection from China.
Location:Hoi King Heen, B2 Floor, InterContinental Grand Stanford Hong Kong, 70 Mody Road, East Tsim Sha Tsui, Kowloon, Hong Kong
Bánh Mì Nếm Opens Second Location
Bánh Mì Nếm / @banhminem.hk
Bánh Mì Nếm, founded by Hong Kong-based Vietnamese KOL - Kiki Phung, focuses on serving authentic Bánh Mì (Vietnamese baguette sandwiches). The brand was first launched in Wan Chai last year and now has expanded to Central with itssecond location due to popular demand!
It has also made its way into MICHELIN's Hong Kong Street Food Restaurants Guide.
The Central branch offers their various classic Bánh Mì flavors, including an exclusiveMini Bánh Mì Set that comes with a mini stewed pork belly bánh mì with a choice of drink, which is available daily from 3-5:30PM.
Vegetarians are welcome as well as they also have non-meatoptions. Expect a queue when you go!
Spice Bazaar is a new modern Indian tandoor barbecue restaurant, founded by hospitality veteran Imran Khaleel and Executive Chef Balram Yadav, who has over 30 years of experience, including serving as a royal chef for Dubai's royal family.
Their menu features smokey tandoor-grilled meats, rich curries, and handcrafted fresh naan, such as Hyderabadi Lamb Shank Biryani, Old Delhi-style Butter Chicken, and Kashmiri Naan, just to name a few.
Weekday lunch sets, including one main, slow-cooked creamy daal, naan bread or basmati rice, dessert of the day, and one iced lemon tea, are also available if you're looking to visit on your lunch break, available from 12-3PM.
BUFFEE is a bakery café newly opened in Wan Chai, specializing in freshly baked goods and specialty coffee drinks. The name BUFFEE is a combination of Breakfast + Butter + Coffee.
Supported by local fan-favorite LY Bakery, the café produces various baked pastries, all crafted daily by the team from LY Bakery. Signatures include Buffee Croffin— a croissant-muffin hybrid, Pistachio Lava Danish, and Quiche in three flavors. Their beverage menu also features a variety of drinks such as coffee, matcha, and lemonade.
Location:Buffee, G06-07, Emperor Group, 288 Hennessy Road, Wan Chai
Yaowarat, Bringing Bangkok's Chinatown to Hong Kong
Yaowarat
Joining as the latest addition of Thai cuisine on Hollywood Road, is Yaorawat, set to bring back the bold flavors of Bangkok's Chinatown to Hong Kong. The venue is decked out in nostalgic retro Thai posters and serving rock and roll vibes. Featured signature dishes include the Beef Premium Skewers, Whole Shrimp Cake, and Massaman Pork Cheek Curry. Of course, the classic Pad Thai, Green Curry, and Mango Sticky Rice are also available!
For the Hollywood Road neighborhood and lunch crowd, Yaowarat also offers an affordable lunch menu that includes a Thai soup of the day with a choice of Thai mains. Paired with these delectable dishes are Thai-inspired cocktails such as the Thai Collins and Kaffir Me, which are perfect for cooling down in the warmer weather.
Location: Yaowarat, Shop C, G/F CentreStage, 108 Hollywood Road, Central
February
LALA, a New French Dining Destination
LALA
Founded by MICHELIN-starred Chef Franckelie Laloum and hospitality expert Michael Larkin, LALA brings a fresh, fun approach to French fine dining to the residents of Hong Kong focusing on the simplicity and quality ingredients. The name LALA came from a combination of the first two letters of their last names, symbolizing their shared vision of creating a playful and casual French dining experience.
Their menu features modernized French classics, offering dishes such as Parsley Garlic Frog Legs, Duck, Poultry, Pâté en Croûte (pâté that is baked in pastry), and Sweetbread, Langoustine, Vol Au Vent.
Perfect for a quick lunch break for people working around Central area, make a reservation to enjoy their new menu!
Peak Pizza by Black Sheep Restaurants Has Landed at The Peak
Peak Pizza / Blacksheep Restaurant
Following their pop-up at Stazione Novella, Peak Pizza has finally opened their doors at Victoria Peak, offering their signature New York City-style pizzas.
What's good: They offer their pizzas by the slice so diners can try out different flavors like the classic Pepperoni, Hawaiian, or their Chef's Special. Full-sized pizzas are also available as well.
What's even better: Their pizza slices are HKD38a slice and HKD18 for unlimitedrefills of fountain soda.
Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter!
Experience the Art of Modern Chinese Cuisine at PATH with Tony Mok
PATH
PATH, an intinate 8-seater situated in Tsim Sha Tsui, is Chef Tony Mok's bold take on Chinese cuisine, fusing his Cantonese roots with Western fine dining techniques. Chef Tony Mok honed his skills at Hong Kong's two MICHELIN-starredAmber, and moved on to different MICHELIN-starred venues like Mono (1*), Écriture (2*), and Zén (3*) in Singapore.
Their seasonal course menu features innovative dishes like Malaysian-Chinese inspired Croustade with strawberry hot sauce infused with gochujang, Mixed Scallop Tartare with XO sauce, and salt-cured and air-dried Saba fish with cherry dressing, reminiscent of every Hong Kong person's childhood drink, Ribena.
With only eight seats available, a reservation is required via their website!
Location:PATH, 1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui
Japanese Bakery Moropain's First Overseas Branch Opens in Hong Kong
Instagram / @moropainhk
A renowned Japanese bakery from Fukuoka, Moropain, has opened its first overseas branch in Hong Kong. The bakery offers a variety of freshly baked items including their signature Melon Bread and Hong Kong-exclusive Tiramisu Melon Bun and Matcha Melon Bun.
Due to a high demand of the Tiramisu Melon Bun, the bun will be offered three different times a day (10AM / 12PM / 2PM) and as Moropain only bakes 20 pieces per flavor a day. Expect a queue!
The bakery closes on Monday and they're open from 9AM-5PM or until everything is sold out, so always double-check before heading to the bakery.
Babette, a Contemporary French Restaurant Opens in Central
Instagram / @babette.hk
Babette, a new French concept founded by Remi Brunet and Clement Jacquel - the duo behind Croque, offers a fresh and lighter take on French cuisine.
The menu highlights creative interpretationsof French classics such as Poulet Jaune - whole poached yellow chicken served with Koshikari rice, Poireaux Vinaigrette - confit leek with Gribiche sauce, and Gnocchis Parisiennes - gnocchi pasta with mornay bechamel.
Babette is open daily with lunch, brunch, and à la carte offerings! Visit their Instagram to learn more.
Location:Babette, Shop G-3, G/F, Nan Fung Place, 173 Des Voeux Road, Central
Omaroo Grill, a New Australian Steakhouse by Wooloomooloo Group
Website / Omaroo Grill
Located on the 26th floor of H Queen's in Central, Omaroo Grill is Wooloomooloo Group's newest venture. The name Omaroo means "a beautiful view" in the Aboriginal language of Australia, reflecting the venue's stunning Victoria Harbor dining backdrop.
Omaroo Grill's menu highlights premium wet-aged Australian steaks such as the 2kg Wagyu Tomahawk and Beef Wellington, sustainably-sourced seafood dishes, and vegetarian options as well.
Open daily for lunch from 11:45AM-3PM and dinner from 5:30PM-11PM. Dine with the breathtaking views of Victoria Harbor, no matter during the day or night.
Location:Omaroo Grill, 26/F, H Queen’s, 80 Queen’s Road Central, Central
CIAK Reopens Its Doors at Hong Kong Ocean Park Mariott Hotel
Instagram / @ciakconcept
Celebrated Italian pizzeria by Lai Sun Dining, CIAK, has reopened its doors at Hong Kong Ocean Park Mariott Hotel. Situated within the Prohibition Grill House & Cocktail Bar, diners can now order their iconic freshly made pizzas and pastas again since their tenure in Landmark in Central! They are still offering fan favorites like their signature Prosciutto and Formaggi pizza and the 5 Formaggi pizza.
For those who suffer from a "lunchtime dilemma," don't worry! CIAK offers a 2 Gusti "50/50" pizza where diners can pick two different flavors baked in one pizza.
Open daily from 12PM-2:30PM and 6PM-10PM. Go get your pizza cravings satisfied at CIAK!
Location:CIAK, G/F (Portion C) at Club Wing, Hong Kong Ocean Park Marriott Hotel, Ocean Park, 180 Wong Chuk Hang Road, Wong Chuk Hang (At Prohibition Grill house & Cocktail bar)
January
Torikizoku – Bringing Authentic Japanese Yakitori to Hong Kong
Torikizoku
Famous Japanese yakitori chain Torikizoku has opened its first Hong Kong branch at Tuen Mun Town Plaza. Known for its affordable
and high-quality skewers, Torikizoku has arrived to bring a taste of Osaka to local diners.
Some of its must-try yakitori are their Kizokuyaki Chicken, Shio Chicken Wings, and Hong Kong-exclusive dishes like Matcha Warabi Mochi and Ice Cream. Complement your meal with drinks such as Mega Beer, Kodawari Sakaba Lemon Sour, and refreshing fruit teas.
Torikizoku is a must-try for our fellow New Territories residents or Yakitori enthusiasts!
Location:Torikizoku, Shop 1108-1111, 1/F, Tuen Mun Town Plaza Phase 1, 1 Tuen Shun Street, Tuen Mun
Marmo Bistro, a New French Dining Concept by Rosewood Hong Kong
Marmo Bistro / Rosewood Hong Kong
Introducing Marmo Bistro, Rosewood Hong Kong’s first venture into French cuisine. Enjoy timeless French dishes crafted by Chef Giovanni Galeota in a cozy setting, capturing the charm of a Parisian neighborhood.
The menu at Marmo features French classics including Foie Gras Torchon, Sole Meunière, and the Bouillabaisse, alongside desserts like the iconic Tarte Tropezienne. Complete your French dining experience with their curated wine list and aperitivo-style cocktails.
Location:Marmo Bistro, Ground Floor, Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong
Epicurean Group Reveals a New Spanish Concept – Aire
Aire / Epicurean Group
Joining Pica Pica and BÀRBAR under Epicurean Group, Aire promises a fresh take on Spanish cuisine focusing on authentic Basque grill cooking. Their menu features high-quality seafood and meats sourced from Spain, the Atlantic Ocean, and Mediterranean Sea to create delicious individual tapas and plato dishes for sharing.
Make the most out of your experience with Aire’s outdoor seating and enjoy the refreshing winter weather on their terrace.
Location:Aire, Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay
An Addition to Korean Cuisine in Hong Kong – Myth Jokbal
Instagram / @mythjokbalhk
Myth Jokbal, a popular Korean establishment specializing in braised pig trotters (also known as Jokbal in Korean), has landed in Hong Kong. Celebrated for its tender, flavorful pork trotters, it has become a must-eat for both locals and visitors in Seoul. Now, you don’t have to fly to Seoul to try this!
Their menu features original, garlic, and spicy
flavored pig trotters, including other side dishes like rice balls, knife-cut noodles, and hangover soup.
Hot tip: Go early as there will be a long queue!
Location:Myth Jokbal, Shop C, Soundwill Plaza II Midtown, 1-29 Tang Lung Street, Causeway Bay
Little Napoli is Back in Wan Chai
Instagram / @littlenapolihk
Known for its authentic Neapolitan-style pizzas, Little Napoli has relocated from Happy Valley to a larger venue in Wan Chai. The new location features an open kitchen, wood-fire oven
from Naples, and can seat up to 22 people.
Diners can choose from their different categories of Pizza and sides - Pizza Classica, Pizza Speciale, Pizza Portafoglio, Pizza Fritta, and bowl platters guaranteed to satisfy your pizza cravings!
Location: Little Napoli, G/F., No. 6 -16 Tai Wong Street East, Wan Chai
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Elephant Grounds (EG) is at it again — this time with a refreshing, limited-edition twist on dessert.
The beloved hipster joint has just opened its brand-new Tsim Sha Tsui outpost at Tsim Sha Tsui Centre, and to mark the occasion, they’ve launched a special ice cream sandwich for the sweltering summer season.
The Beat Asia
Available from July 16, 2025, and with limited quantities available each day, the Golden Zest Ice CreamSandwich is a collaboration with none other than Chef SmitaGrosse, Hong Kong’s first woman Executive Pastry Chef, and it's a rare gem you won't want to miss.
Courtesy of Elephant Grounds Hong Kong
Creamy cannelé ice cream inspired by traditional Bordeaux flavors of vanilla and custard is perched atop a crumbly Florentine cookie base, layered with zesty orange jam and a swipe of smooth dark chocolate, and finished with crispy golden tuile and cannelé chunks. A delicate gilded butterfly tuile on top nods to the energy of summer and adds an Instagram-worthy flair.
This limited-time treat is available at all Elephant Ground locations across Hong Kong, so make sure to catch it before it flies away!
And if you’re dropping by for more than just dessert, their weekday Lunch Set (available from 11 AM to 2:30 PM) is a hearty and satisfying deal, at HK$140. You can get your pick of one of their most popular mains, a coffee of your choice, and a mini-Hokkaido milk soft serve to round things off on a sweet note.
The Beat Asia
The set includes comforting classics like Linguine Carbonara, crowned with a velvety onsen egg, and Rigatoni Bolognese made with rich, homemade meat sauce. The Fish Fillet Sando hits the spot with breaded sole, wasabi kewpie, and mixed cabbage slaw.
The Beat Asia
For a lighter option, the Torched Salmon poke bowl is both filling and fresh, while burger lovers can dig into the indulgent EG Burger with a wagyu patty, cheddar, and fries—with plenty of add-ons like bacon, egg, or even a double patty if you’re feeling bold.
Those with a sweet tooth can savor the Pancake Club set at lunchtime, priced at HK$120 and available from 2:30 PM to 5:30 PM, exclusively at the EG TST Center branch. This pick-me-up includes fluffy OG pancakes with whipped cream and maple syrup, plus your choice of coffee or tea. Add onan EG Exclusive Coffee for just HK$10 or a House Made Mushroom Soup for HK$30 and indulge to your heart's content!
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Why wait for the weekend to indulge when some of Hong Kong's best restaurants and bars are serving up irresistible weekday specials? From Monday blues to Thursday thrills- and who doesn't love Friday happy hour- get ready to dine and drink with our curated list of the best weekday deals here!
This list will be updated quarterly so bookmark this article and come back anytime!
Mr Wolf
Mr Wolf
Begin your week on a delicious note with Manic Mondays and continue the mid-week fun with Welly Wednesdays at Mr Wolf!
Every Monday from 6-9:30pm, enjoy 50% off on mains (under the "Plats" section), pastas, and desserts. On Welly Wednesdays, indulge in their signature Beef Wellington, served with creamy mashed potatoes, asparagus, and rich Bordelaise sauce on the side for a special price of HK$528 for two (regular price HK$788).
Take a look at Mr Wolf's deal below for more details!
Weekly Highlights at Mr Wolf Mr Wolf Mon, August 4 12:00 AM
- 11:59 PM
Score unbeatable midweek and Monday dining deals—50% off mains, pastas, and desserts on Mondays, and a luxe Beef Wellington feast for two on Wednesdays at just $528.
Nobu's Kushi-Maki Monday
Nobu
Treat yourself to an elegant Monday evening at Nobu Hong Kong.
Enjoy a curated Shuko Platter with signature Nobu bites, Kushiyaki skewers, and Maki rolls against beautiful views of Victoria Harbour at night. Available every Monday for HK$698 per person.
Visit Nobu's deal below to learn more!
Kushi-Maki Mondays at Nobu Hong Kong Nobu Hong Kong Mon, August 4 12:00 AM
- 11:59 PM
Kick off your week with Nobu Hong Kong’s “Kushi-Maki” Mondays—HK$698+10% for Shuko platters, Kushiyaki skewers, and Maki rolls with a view of Victoria Harbour’s stunning skyline.
A Whole Week of Happiness at Scarlett Hong Kong
Scarlett Hong Kong
Make your afternoons count in Kowloon with Scarlett Hong Kong's irresistible daily deal. From 3-6pm, enjoy 50% off on all food and drinks daily.
Whether you're in the mood for French classics, small bites, or a refreshing glass of wine or cocktail, it's all half the price and double the joy.
Learn more about Scarlett's deals below!
A Whole Week of Happniess at Scarlett's Scarlett Café & Wine Bar Mon, August 4 12:00 AM
- 11:59 PM
Scarlett’s “A Whole Week of Happiness” serves 50% off all food and drinks daily from 3–6 PM—French bistro flair at half the price in the heart of the city.
Daily Dinner Delights at The Tai Pan, The Murray
The Murray
Get ready for an elevated dining experience all week long at The Tai Pan in The Murray. With a curated lineup of Daily Dinner Specials, each night offers something indulgent for meat and seafood lovers:
"Oyster & Bubbles" Monday: Enjoy a dozen of fresh market oysters, Murray Caviar (10g) with a bottle of Veuve Clicquot Yellow Label Champagne.
"Tomahawk & Wine" Tuesday: Indulge in 1.2kg Angus Tomahawk and roasted vegetables with a bottle of House Red Wine.
"Mussels Therapy" Wednesday: Savor unlimited stewed mussels and fries with a choice of three sauces.
"Steak & Fries" Thursday: Enjoy unlimited Australian Angus steak with unlimited fries and signature sauces.
"Meet Me at The Tai Pan" Friday: Indulge in unlimited Australian Angus steak, lamb rack, pork chop, spring chicken, and sausage with salad and fries.
"Weekend Surf & Turf" Saturday & Sunday: Enjoy grilled Australian striploin and half Boston lobster.
Check out more through The Tai Pan's deal listing below!
Daily Dinner Specials at The Tai Pan The Tai Pan Mon, August 4 12:00 AM
- 11:59 PM
Indulge in sizzling daily grill specials at The Tai Pan, featuring oysters, tomahawk steaks, and unlimited mussels, fries, and meats—paired with fine wines and bubbles from HK$388.
À Poêle Bistro
À Poêle Bistro
À Poêle Bistro has launched two new summer dining specials: Unlimited Steak & Frites Tuesdays and Unlimited Seafood Thursdays!
On Unlimited Steak & Frites Tuesdays, enjoy 90 minutes of free-flow premium steak, fries, and fresh salad with a choice of sauces. On Unlimited Seafood Thursdays, indulge in a three-course bistro meal from the à la carte menu, alongside free-flow oysters, poached prawns, whelks, and seared tuna.
Don't miss out on their daily happy hourfrom 3-8pm with a variety of wines, beers, and cocktails, starting from HK$48 per glass.
Learn more about À Poêle Bistro's deal below!
À Poêle Bistro Launches Unlimited Steak & Seafood Nights À Poêle Bistro Tue, August 5 12:00 AM
- 11:59 PM
À Poêle French Bistro offers Unlimited Steak Frites Tuesdays at HK$288 and Unlimited Seafood Thursdays at HK$448. Enjoy 90-minute refills of steak, seafood, sides, and bistro favourites.
Blend & Grind (Kennedy Town Branch)
Blend & Grind
Blend & Grind in Kennedy Town has your Monday, Tuesday, and Wednesday sorted! On Mondays and Tuesdays, purchase one of their selected drinks and enjoy wings for just HK$5 each. On Wednesdays, treat yourself to their delicious mains with a buy-one-get-one-free offer when you purchase a selected drink.
Note that these offers are only exclusive to their Kennedy Town branch!
Visit Blend & Grind's deal below for more details!
Weekday Offers at Blend & Grind Kennedy Town Blend & Grind Mon, August 4 8:00 AM
- 9:00 PM
Head to Blend & Grind Kennedy Town for wings at HK$5 on Mondays and Tuesdays, and buy-1-get-1 mains on Wednesdays—exclusive offers with drink purchase!
El Taquero
El Taquero
Forget Taco Tuesday—El Taquero is bringing the heat with Taco Monday! Enjoy two hours of free-flow tacos for just HK$298, accompanied by a complimentary Corona beer.
Burrito fans, rejoice! Burrito Tuesday is here. Score a free Mexican beer or Jarritos with any order of your favorite burritos.
These deals are available all day on their respective days!
Take a look at El Taquero's deal below for the more information!
Taco Monday and Burrito Tuesday at El Taquero El Taquero Mon, August 4 12:00 PM
- 11:00 PM
Skip Taco Tuesday and hit up El Taquero for Taco Mondays: 2-hour free-flow tacos for HK$298 with a free Corona! Come back Tuesday for burritos with a complimentary Mexican beer or Jarritos.
CATCH
CATCH
Say goodbye to the nightly “What should we eat?” dilemma—CATCHhas you covered with weekday specials from Monday to Friday!
Oyster Night (Monday): Enjoy oysters for just HK$10 each—while supplies last
Taco Tuesday: Grab tacos for HK$20 each, plus HK$40 Corona beers and margaritas
Buy-1-Get-1 Wednesday: Order one main and get another free
Wine Night Thursday: Sip your favorite bottle of wine at 50% off
Create Your Own Set Friday: Treat yourself to a three-course dinner set for HK$280 per person
Visit CATCH's deal below to know more!
Exclusive Weekday Offers at CATCH CATCH Mon, August 4 11:30 AM
- 10:00 PM
Weekday wonders await at CATCH! Indulge in HK$10 oysters, HK$20 tacos, buy-1-get-1 mains, 50% off wine, and a custom 3-course Friday dinner—all week long, Monday through Friday.
FALCONE (IFC Branch)
FALCONE / Black Sheep Restaurants
Need a mid-work or shopping break? Swing by FALCONE at IFC for a perfect afternoon pizza escape! From Monday to Friday, between 3-5PM, enjoy any of FALCONE’s signature pizzas—Margherita, Alici Fung, and Diavola—for just HK$88 each.
Elevate your break with their HK$58happy hour cocktails. Take your pick from a classic Aperol Spritz, Espresso Martini, or Negroni to sip alongside your slices.
Note: These offers are exclusive to FALCONE's IFC branch in Central.
Learn more about Falcone's deal below!
HK$88 Weekday Pizza Offer at FALCONE FALCONE Mon, August 4 12:00 PM
- 9:30 PM
Take a delicious break at FALCONE ifc! Weekdays from 3-5 PM, grab signature pizzas—Margherita, Alici Fung, and Diavola—for just HK$88 each. It’s your afternoon pizza escape.
Holy Eats
Holy Eats
Holy Eats has something delicious lined up for you every day from Monday through Friday—and even Saturday!
2-Dish Monday: Order any two mains and get one dish (of equal or lesser value) free
Steak Night Tuesday: Enjoy two steaks for the price of one—available while supplies last, first-come, first-served
Holy Hour Wednesday: All drinks start at just HK$50, including draft beer, house spirits, wine, Prosecco, Spritz, and more. Available from 4-8PM
Prosecco & Aperol Spritz Thursday: Sip unlimited Prosecco and Aperol Spritz all day for just HK$60 per glass
Free-Flow Wings & Drinks: From Monday to Saturday, indulge in unlimitedwings and drinks for HK$200 between 4-7PM
Everyday Ghetto Gospel: Night owls, rejoice! Enjoy bottles of house wine and Prosecco at 50% off from 10 PM to midnight daily
Note: These offers are for dine-in customers only. OpenRice discounts are not applicable.
Check out Holy Eats' deal below for more details!
Holy Weekday Deals at Holy Eats Holy Eats Mon, August 4 12:00 PM
- 1:00 AM
Holy Eats is your weekday winner! From buy-2-get-1 mains, 2-for-1 steaks, all-day HK$50 drinks, and HK$60 spritzes to free-flow wings and late-night wine deals—Monday through Saturday sorted.
S&S Hospitality - Tasty Monday
Bouchon / S&S Hospitality
Shoo away your Monday Blues with S&S Hospitality's Tasty Monday offers!
At ALTO, Boticario, Bouchon, and Bombay Dreams, enjoy buy-1-get-1-freeMain Course, while at SPIGA, guests can also enjoy buy 1 Main Course, get 1 free Starter.
This offer is only valid for Monday during dinner service.
Learn more about S&S Hospitality's deals below!
S&S Hospitality - Tasty Monday Multiple Venues Mon, June 9 6:00 PM
onwards
Brighten your Mondays with Tasty Monday! Enjoy Buy 1 Get 1 Free main courses at ALTO, Boticario, Bouchon, and Bombay Dreams, or a free starter at SPIGA. Valid for dinner only!
Flat Iron Steak - T-Bone Tuesday & Tomahawk Thursday
Flat Iron Steak
Calling to all steak lovers! Flat Iron Steak is running a half-off promotion on T-Bone steaks on Tuesdays and Tomahawk steaks on Thursdays at all of their locations.
T-Bone Tuesday: 1.2kg Australian Black Angus
Tomahawk Thursday: 1.2kg Black Angus, 700g M9+ Wagyu, or 1.2kg M9+ Wagyu, including fries and salad
To pair with your steak night, Flat Iron Steak also offers Happy Hour every day from 12PM-7:30PM with drinks starting from HK$28.
Find out more about Flat Iron Steak's deal below!
Flat Iron Steak - T-Bone Tuesday & Tomahawk Thursday Flat Iron Steak Thu, May 29 12:00 PM
onwards
Savor premium steaks at Flat Iron Steak! Enjoy 50% off 1.2kg Black Angus Tomahawk every Thursday and T-Bone Steak every Tuesday. Daily Happy Hour from 12 PM to 7:30 PM with drinks from HK$ 28!
Wingman - Wings Wednesday
Wingman
If you need something to look forward to on a hump day, Wingman's HK$5 Wings Wednesday is here!
Every Wednesday, buy any drink to enjoy up to 12wings at HK$5 each wing with a choice of two flavors.
You don't even need to wait until dinner time, start your Wings Wednesday from 2:30PM until closing.
Check out Wingman's deals below for more details!
Wingman - Wings Wednesday Wingman HK Wed, June 4 12:00 PM
- 10:00 PM
Celebrate Wings Wednesday at Wingman! Enjoy the best chicken wings in Hong Kong for just HK$ 5 each every Wednesday from 2:30 PM to 10:30 PM at the Central branch.
Qué Pasa - 90-Minutes All-You-Can-Eat Tapas Tuesday
Qué Pasa
Our new favorite neighborhood tapas place in Tai Hang, Qué Pasa has just launched a 90-minute free-flow tapas experience every Tuesday from 6pm onwards!
For HK$248 per person, enjoy a curated selection of Spanish small plates, such as Truffle Bikini, Spanish Meatballs, Juicy Prawn Rice, and their signature Braised Tripe Stew.
For an extra treat, add their Char-grilled Ribeye Steak or 1/4 Suckling Pig to your order (with an additional charge)!
Learn more about Qué Pasa's deal below!
90-Minute Tapas Tuesdays & Spanish Weekend Brunch at Qué Pasa Que Pasa Tapas Y Vino Tue, June 24 6:00 PM
onwards
Qué Pasa offers 90-Minute Tapas Tuesdays with unlimited Spanish tapas for HK$248 and a Weekend Spanish Brunch with free-flow drinks for HK$198. Enjoy bold flavors and lively vibes in Tai Hang!
Nissa La Bella - 5 Nights of Indulgence
Nissa la Bella
Offering five nights of indulgence is Nissa la Bella, serving up exquisite French cuisine by Pastis Group.
Monday: Enjoy unlimited Bavette steak and fries for HK$298
Tuesday: Enjoy unlimited Raclette with potatoes and cold cuts for HK$298
Wednesday: Enjoy 1kg Côte de Bœuf (Angus Ribeye) for HK$588
Thursday: Enjoy 120 minutes of free-flow Crémant de Bourgogne & Limoux Rosé for HK$198
Note: The deals from Monday to Thursday are only available during dinner service, except for Sunday's, which is available all-day.
Check out Nissa la Bella's deal below for more information!
Nissa La Bella - 5 Nights of Indulgence Nissa La Bella Sat, March 1 11:30 AM
onwards
Nissa La Bella - 5 Nights of Indulgence offers weekly culinary delights, from Unlimited Steak Mondays to Sunday Oysters Party. Join from Feb. 28 to March 1, 2025, for unforgettable dining experiences.
Frites - Daily Specials
Frites
FRITES, the king of deals, has specials every day of the week, from Monday all through Sunday (except Friday). Whether you're craving for a seafood feast or meat party, there's something for everyone!
Mussels Madness Monday: Enjoy all-you-can-eat mussels in six styles at HK$255 per person
Surf & Turf Tuesday: Enjoy 350g whole Canadian lobster and 250g USDA 1855 Black Angus steak with chimichurri and fries at HK$355 per person
Wild Wagyu Wednesday: Enjoy a Wagyu burger with crispy bacon, greens, and sweet potato fries at HK$125 per person
Ribtacular Thursday: Enjoy 1kgUSDA baby back ribs with fries at HK$285 per person
Steak Night Saturday: Enjoy 20% off on all USDA 1855 Black Angus steak cuts (Striploin, Rib-eye, Tenderloin) or 25% off if you order allthree cuts
BYO Sunday: Enjoy your own wine without any corkage fees
Available at all FRITES location from 5PM onwards.
Visit FRITES' deals below to find out more!
Frites - Daily Specials FRITES Mon, June 30 11:30 AM
- 11:00 PM
Frites - Daily Specials offers unique deals every day, from Mussels Madness Monday to BYO Sunday. Enjoy unlimited mussels, wagyu burgers, ribs, and more at all FRITES locations.
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East meets mixology with Baijiu Society, a modern collective founded long-term friends Craig Butler and Bobby Tse that’s shaking up China’s iconic spirit for a new generation of curious drinkers.
With roots in tradition and eyes on the global bar cart, Baijiu Society reintroduces baijiu in playful, layered blends designed for mixing and sharing.
Courtesy of Baijiu Society
Launched in Hong Kong and backed by a community of over 70 baijiu lovers across China, the UK, and beyond, each bottle is a gateway to the rich, aromatic world of baijiu.
The lineup includes six unique blends, crafted from a classic blend of sorghum, wheat, and barley, which is then infused with natural fruit extracts for a bold yet balanced twist.
Courtesy of Baijiu Society
The brand's signature Blend No. 01 Society stars warming notes of star anise, clove, and orange oil — best served with their signature B&T (Baijiu & Tonic), ice, and a slice of orange. Blend No. 02 Life is a floral hit of peach, pear, and lychee, perfect frozen as a shot or in a Peach Passion Martini.
Blend No. 03 Love, a cherry-forward pink bottle, makes for a gorgeous Hong Kong Sling, while Blend No. 04 Prosperity features zesty yuzu and bitter orange — try it in a Baijiu Negroni or a Yuzu Spritz.
Blend No. 05 Unity neatly fuses lychee and pear with a smooth, sweet finish, ideal in cocktails with vodka, Vermouth Bianco, and plum sake.
Finally, Joju Dark Coffee Liqueur adds roasted coffee and anise to the mix — shaken into a Baijiu Espresso Martini.
Courtesy of Baijiu Society
“Chinese baijiu is our inspiration. We’re not here to reinvent it as it’s already perfect as it is. Our goal is simply to share our love for it in a way that resonates with both seasoned drinkers and those new to the category,” Craig Butler, co-founder of Baijiu Society, shared.
The Baijiu Society Collection is an exciting portal into the world of the modern New World spirit, where tradition meets innovation. Now available at HK Liquor Store, at locations across Hong Kong.
For more information, visit Baijiu Society on their website and Instagram.
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Hong Kong’s café and wine scene is getting a refresh with Venner, a new Nordic-inspired all-day hangout spot bringing together small-batch cakes, coffee, and curated natural wines, opening its doors at 161 Hollywood Road in Hong Kong.
Founded by Nelson Htoo and Elin Fu, the hospitality duo behind the now-closed Hjem, the space blends Nordic simplicity with cozy community vibes, creating a more intentional, more personal space to enjoy good pastries, playlists, and vibes.
Courtesy of Venner
By day, Venner is a calm oasis on Hollywood for coffee and small-batch Nordic bakes, all made in-house. Highlights include locally roasted, medium-to-light roast coffee, alongside ceremonial-grade matcha and seasonal variations like Matcha Coconut (HKD$55) and Double Matcha (HKD$60).
Signature drinks from Hjem also make a return, including Honey Golden Latte (HKD$48) and Swedish Lemonade (HKD$48). Pastry highlights include the classic Cinnamon and Cardamom Bun (HKD$48), the Skolebrød (HKD$48), and Venner’s signature Breakfast Plate (HKD$88).
Courtesy of Venner
By night, Venner’s focus shifts to a curated selection of natural wines from small producers, serving rotational wines by the glass starting from HKD$88. To go with the wine, Venner offers a selection of light bites including a savory Goat’s Cheese Cheesecake (HKD$98), Dates with Proscuitto and Brie (HKD$48), alongside other rotating small plates designed to be easy to share and enjoy without feeling heavy or formal.
Looking to take a piece of Venner home? Venner’s merch is available for purchase, such as the Logo Tees (HKD$200) that come in two colors, white and butter yellow, alongside the signature Venner Tote (HKD$150).
Opening Hours: 8 AM to 6 PM (Tuesday, Wednesday, Sunday), 8 AM to late (Thursday, Friday, Saturday)
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HUMAN MADE and Shake Shack just teamed up for an awesome collaboration featuring special menu items and merchandise!
ICYDK, HUMAN MADE is a lifestyle brand launched in 2010 by NIGO, and is built on the concept of "The Future is in the Past," emphasizing both heritage and innovation. The brand has garnered a global following since, transcending cultural and geographical boundaries.
The collaboration merges Shake Shack’s iconic burger logo and HUMAN MADE’s heart, and will feature two exclusive collaboration menus that draw on Japanese and American flavors. Get a taste of the Teriyaki Shack (HK$88 - Single), which is your regular cheeseburger made better, packed with pickled daikon, crispy onions, scallions, and sweet soy mayo on a toasted potato bun, and then topped with a sweet teriyaki glaze and toasted black and white sesame seeds.
Burger always goes with fries, so don’t miss the Curry Cheese Fries (HK$46), which are crispy crinkle-cut fries topped with curry cheese sauce, applewood-smoked bacon, and scallions. Both items will be available in limited quantities only at IFC Mall, Pacific Place, and Harbour CityShacks*, and served in exclusive packaging featuring the heart-burger collaboration icon.
Courtesy of Shake Shack
But wait, there’s more! They’re also releasing a five-piece collection lineup featuring the collaboration logo and an original design inspired by Shake Shack’s signature ShackBurger®.
Cap, Pin Set, and Shirt | Courtesy of Human MadeKeychain | Courtesy of Human Made
Available online and at various HUMAN MADE store locations, the HUMAN MADE x SHAKESHACK collection includes the T-shirt, Panel Cap, Burger Cushion, PVC Pouch, and Burger Pass Case.
PVC Pouch | Courtesy of Human MadeBurger Pass Case | Courtesy of Human Made
For more information, follow Shake Shack on Facebook and Instagram. You can also follow HUMAN MADE on Instagram for updates on their latest apparel and accessories.
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Tucked away beneath Wyndham Street, just past the moody speakeasy bar Hugger Mugger, is Pirata Group’s modern Indian enclave Chaiwala, bursting into summer with flair and flavor.
Chaiwala introduces Chaiwala Limited, monthly specials inspired by India’s legendary railway journeys. In June, guests savored dishes from Chennai. Now the flavor train is en route to the electric streets of Delhi, before heading to Kashmir in August.
This month's dishes are all about bold spices, vibrant plating, and dishes that’ll make your palate dance. Start light but punchy with the Aloo Tikki Chaat(HK$88), crispy potato cakes topped with spicy chickpeas, tangy chutneys, and a chaat dressing that hits the right notes: sweet, sour, spicy, and crunchy, all at the same time.
Next up, the Tangri Kebab(HK$148) brings juicy chicken drumsticks marinated in gentle spices and grilled to perfection, especially tasty when dunked in the mint yogurt.
Courtesy of Chaiwala
Meat lovers can't miss the Masala Seekh Kebab(HK$248),sizzling lamb skewers drenched in rich masala sauce, made even better with a pillowy naan on the side. Sweet tooths will be satisfied by the Kulfi(HK$48),a creamy frozen treat infused with pistachio, cardamom, and saffron.
Courtesy of Chaiwala
If you’re visiting for lunch, the Dawath Express menu is a good place to start. You can opt for a set curry which comes with tikka of the day, dal tadka, basmati rice, salad, and dessert of the day, or the delicious Railway Mutton Clay Pot set for HK$218.
Meanwhile, Chaiwala’s Flavours of India menu (from HK$258 per person) is stellar value. The Pan Puri with Jal-Jeera is a crunchy, punchy delight, while the Sakarkandhi Chaat —sweet potato with tangy chutney, sev and yoghurt — proves that vegetarian dishes can be the stars of the table.
Courtesy of Chaiwala
Don’t skip their showstopper, the extravagant Tandoori Cage. The top tier houses the Chicken Tikka of the Day, while the second tier offers Tandoori Hari Gobi,creamy broccoli marinated in coconut and cashew. For mains, you can't go wrong with the rich, 8-hour Kashmiri Rogan Josh or the Vegan Kofta Curry, featuring kale leaves, tofu, and Indian spices dumplings, enveloped in a silky tomato and coconut sauce.
Complete your aromatic journey with Chaiwala’s signature homemade Masala Chai, a silky, spiced infusion that whisks your taste buds straight to the heart of New Delhi.
To spice up your summer even more, Chaiwala has launched Summer Spectacular,running until the end of the month. The lunch menu is priced from HK$148,and dinner from HK$298. Limited tables are available until July 31,so book now to let the feast begin!
Plus, if you’re visiting for dinner, take part in Chaiwala’s fun HKID reward game — spell out letters from “CHAIWALA LIMITED” with your name and unlock freebies, from a cup of Masala Chai to a full complimentary main.
Make a reservation at Chaiwala here. For more information, visit Chaiwala on their website, Instagram, and Facebook.
Location: Chaiwala, Basement, No. 43-55 Wyndham Street, Central
Opening Hours: Mondays to Friday Lunch from 12 PM to 2:45 PM, Dinner from 6 PM to 10:30 PM | Saturdays & Public Holidays Lunch from 11:30 AM to 3:15 PM, Dinner from 6 PM to 10:30 PM | Sunday Brunch Buffet from 11:30 AM to 3:15 PM, Dinner from 6 PM to 10:30 PM | Happy Hour from 5 PM to 8 PM
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It's time to raise a glass as National Tequila Day is just around the corner, and there’s no better place to celebrate it than in Hong Kong’s buzzing bar scene!
From smoky sips of artisanal mezcal to vibrant tequila-laced cocktails that burst with citrus and spice, the city’s best bars are shaking up bold creations that pay tribute to Mexico’s most iconic spirit. Whether you're a seasoned agave aficionado or a curious first timer, this is your chance to explore the smooth, complex world of tequila like never before. Ready to toast to good times?
Here’s where to go for the perfect pour of tequila.
COA
Photo from Website/COA
COA is a critically acclaimed agave spirits bar opened by industry veteran Jay Khan in 2017. Inspired by the rustic mezcalerias of Oaxaca, this intimate, candlelit space is anchored in Mexican tradition and hospitality, with raw materials, striking murals, and a hand-carved coa embedded in the wall. COA has earned global recognition, topping Asia’s 50 Best Bars from 2021 to 2023 and consistently ranking among the world’s best.
The bar boasts one of the most extensive agave spirit menus in Asia, with a 41-page book categorizing tequila, mezcal, raicilla, sotol, bacanora, and more by agave species and terroir. Signature cocktails include the La Paloma de Oaxaca (HK$120), blending tequila blanco, mezcal joven, lime, grapefruit soda, and worm salt, and the Ancho Highball (HK$120), a bright mix of tequila blanco, salted plum, ancho chile, and guava soda.
COA operates on a walk-in basis only. Join the waitlist upon arrival if full. For inquiries, contact +852 2813 5787 or +852 5610 4695 (WhatsApp) or send an email to [email protected].
Location:COA, Wah Shin House, Shop A, LG/F Wah Shin House, 6-10 Shin Hing Street, Central, Hong Kong
Operating Hours: Tuesdays to Sundays, 6 PM to 12 AM; Fridays and Saturdays until 1 AM; Closed on Mondays
El Taquero
Photo from Instagram/El Taquero
El Taquero is a lively taqueria and agave bar that brings the authentic flavors of Mexico to the heart of Hong Kong. Known for its trompo-grilled tacos and fresh corn tortillas made in-house daily, the bar pairs its vibrant food offerings with a serious love for agave spirits, making it a go-to for both taco lovers and tequila connoisseurs.
The restaurant's tequila menu is thoughtfully curated into blanco,reposado, andañejo expressions, offering a deep dive into the complexity of agave. Blanco tequilas like Don Alvaro Organico (HK$80) and Corazon (HK$130) deliver bright, unaged purity. For something with mellowed richness, the reposado range includes options like Pedro Infante (HK$80) and El Espolón (HK$80), rested just long enough to absorb golden notes from the oak. Fans of depth and complexity will enjoy the añejo selection, such as La Cofradia (HK$80), with warm notes of spice and vanilla from barrel aging.
Whether sipping straight or pairing with tacos, El Taquero serves up tequila in its most honest and flavorful forms. For reservations, contact +852 2811 1998 or send an email to [email protected].
Location:El Taquero, Shop B-F, G/F, Yan King Court, No. 119 Queen’s Road East, Wan Chai, Hong Kong
Operating Hours: Mondays to Wednesdays, 12 NN to 3 PM and 5 PM to 11 PM; Thursdays and Fridays, 12 NN to 3 PM and 5 PM to 12 AM; Saturdays, 12 NN to 12 AM; Sundays, 12 NN to 11 PM
Tequila Mex
Photo from Website/Tequila Mex
Located on the ground floor of Union Mansion along the bustling Chatham Road South in Tsim Sha Tsui, Tequila Mex is a vibrant revival of the beloved Tequila Jack’s. Reopened in March 2025, this lively cantina is now reimagined with fresh energy while honoring over two decades of Mexican-inspired dining and drinking in Hong Kong. It blends bold flavors, lively atmosphere, and live music to deliver memorable nights filled with zest and rhythm.
Tequila lovers will find plenty to sip on here, with a menu packed full of playful, fruit-forward tequila cocktails. The T Mex (HK$108) is a frozen delight, mixing tequila with triple sec, guava, mango, and pineapple for a tropical kick. For something cheeky, try the Coronita (HK$108), combining tequila, lime, sour mix, and an upside-down Corona. Purists will appreciate the Tequila Sunrise (HK$98) and Mexican Mule (HK$88), both offering bright, refreshing profiles that pair well with the bar’s fiesta-like vibe.
Reservations require a minimum one-hour notice. Walk-ins are welcome but subject to availability. To book, call +852 7010 6310 or fill up the contact form on their website.
Location:Tequila Mex, Shop 7-8, G/F, Union Mansion, 33-35 Chatham Road South, Tsim Sha Tsui, Hong Kong
Operating Hours: Daily, from 12 NN to 2 AM
Courtroom
Photo from Instagram/Courtroom
A cheeky new player in Hong Kong’s bar scene, Courtroom sits high on Graham Street in Central and serves up cocktails with a legal twist. Designed like a judicial chamber with witness stands, judges' benches, and Lady Justice holding a martini, this theatrical bar turns drinking into an immersive experience. Helmed by co-founder Saan Dhakal, formerly of Penicillin, Courtroom blends serious cocktail technique with playful creativity, earning a loyal following since its opening in September 2024.
Tequila takes center stage in several standout drinks on Courtroom’s “Cocktail Casefiles” menu. Habeas Corpus (HK$120) is a savory, subtly sweet mix of Sugar Snap Tequila, fenugreek distillate, peach cordial, and mushroom. Meanwhile, Show Me the Evidence (HK$120) pairs passion fruit tequila with lemon geranium liqueur, bitter gourd, and a clever fake egg yolk for a bittersweet, conceptual concoction. Ingredients are house-made in the bar’s underground kitchen-lab, and cocktails push boundaries while staying rooted in quality craft.
Courtroom operates on a walk-in basis. For inquiries, email [email protected] or call +852 6185 1968.
Location:Courtroom, 52-54 Graham Street, Central, Hong Kong
Operating Hours: Mondays to Wednesdays and Sundays, 5 PM to 1 AM; Thursdays to Saturdays, 5 PM to 2 AM
PENICILLIN
Photo from Instagram/PENICILLIN
Penicillin is Hong Kong’s pioneeringclosed-loop cocktail bar and a leader in the sustainable drinking movement. Founded by Agung and Laura Prabowo, the bar has earned global acclaim for its inventive low-waste ethos, blending scientific precision with eco-conscious flair. With accolades from Asia’s 50 Best Bars and The World’s 50 Best Bars, Penicillin is on a mission to reshape the way we drink.
Among its offerings is One Pot Pan, a carbonated highball brimming with tropical freshness. Made with redistilled pink guava tequila and vitamin B-infused strawberry, the drink layers fruity vibrancy with a smoky undertone from charred chives sprig cordial. A splash of clear makgeolli adds an effervescent lift, making it as bright and playful as it is complex. True to the bar’s philosophy, ingredients are locally sourced and upcycled where possible, and the drink is served with a chives garnish for a finishing herbal touch.
The bar doesn't take reservations, but you can send your inquiries via email [email protected] or call +(852) 9880 7995.
Location:Penicillin, L/G Amber Lodge, 23 Hollywood Road, Central, Hong Kong
Operating Hours: Mondays to Saturdays, 5 PM to 2 AM; Sundays, 5 PM to 1 AM
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Dim sum fans, this collection should definitely be on your radar.
Nina Hospitality is bringing a whimsical twist to the dessert scene with “THE DIM SUMS,” a playful mascot collection celebrating Hong Kong’s culinary spirit and captivating foodies of all ages. Fusing flavour and storytelling, the first four mascots out of eight have made their grand debut with a delectable lineup at Nina Patisserie.
The First Four Mascots
The Dim Sums Collection | Courtesy of Nina Hospitality
Jojo Date (Date Pudding – Chocolate & Date Mousse Cake)
The wise and dependable big brother of the group, with a tiny red date hat on his head. The cake pairs rich cocoa mousse with the naturally sweet, earthy notes of red dates, layered in a soft sponge pudding base that feels both elegant and nourishing.
Terry Taro (Taro Bun – Taro Mochi Cake)
A laidback and sweet comfort buddy, with a perpetually sleepy expression on his face. The mochi cake is wrapped in soft sponge and chewy mochi, with a gentle and nutty sweetness that is irresistibly calming with every bite.
Bao Bao XLB (Xiao Long Bao – Strawberry & Blueberry Mousse Cake)
A bold and tough character with a heart of gold, Bao Bao XLB is the group’s secret caretaker. The fruity mousse cake bursts with tangy strawberry and blueberry layers, creating the perfect harmony with an airy texture.
ET Egg Tart (Egg Tart – Yuzu Mango & Coconut Mousse Cake)
The sunshine of the group, ET radiates joy wherever she goes. The fluffy coconut mousse, swirled with zesty yuzu and sweet mango, is a refreshingly sweet balance with a tropical twist.
A close up on Jojo Date, Terry Taro, Bao Bao XLB, and ET Egg Tart | Courtesy of Nina HospitalityThe "DIM SUMS" Sticker Pack | Courtesy of Nina Hospitality
Priced at HK$62 each, these edible characters are now available at all Nina Patisserie locations and on eShop. To make the experience even sweeter, Nina Hospitality is also introducing an exclusive “THE DIM SUMS” sticker pack, featuring all four mascots in whimsical, photogenic, and collectible designs.
Guests and pastry lovers will receive a complimentary pack of five stickers with “THE DIM SUMS Combo” for only HK$218. CCG Hearts members receive an exclusive 20% discount, paying just HK$198.
As part of Chinachem Group’s “餓底JOKE字室！美食節” summer campaign, customers who spend HK$600 or more at NINA MALL will receive “THE DIM SUMS” Combo vouchers, redeemable at any Nina Patisserie stores from July 25 to Sept. 7, 2025.
From flavour to flair, Nina Hospitality’s “THE DIM SUMS” collection once again proves that food tastes better when served with a story.
Visit the Nina Hospitality website here, the Nina Patisserie website here, and follow Nina Patisserie on Facebook and Instagram.
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