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/ Happenings
The Chuan Whisky Debuts in Hong Kong with Michelin-Starred Experience
11 Photo by The Chuan Whisky

Hong Kong’s whisky scene has now got a refined new addition. And, from now through September 30, whisky lovers and culinary connoisseurs can experience the launch of The Chuan Pure Malt Whisky, China’s premium malt whisky, through an exclusive pairing menu at Rùn, a two-MICHELIN-starred Chinese restaurant at The St. Regis Hong Kong

The Chuan Whisky's distillation room in Sichuan
Courtesy of The Chuan Whisky

Crafted at The Chuan Malt Whisky Distillery, by Pernod Ricard, in Mount Emei, Sichuan, and led by Chief Distiller Dr. Yang Tao, The Chuan Pure Malt Whisky is the result of a meticulous blending process using oak casks from three continents. American bourbon casks lend vanilla and floral notes, Spanish sherry casks add candied sweetness, and Chinese Danling™ oak casks from Changbai Mountain infuse the spirit with sandalwood and aged tangerine peel, creating a rich, layered profile that reflects both global technique and Chinese characteristics.

To celebrate its Hong Kong debut, Executive Chinese Chef Hung Chi-Kwong at Rùn has curated an eight-course menu inspired by his visit to the distillery and the flavors of Sichuan.   

Grilled lobster tail and barbecued Ibérico pork.
Courtesy of The Chuan Whisky

The savory heart of the menu leans into umami and spice with smoky CHUEN peppercorn pigeon, barbecued Ibérico pork paired with chilled mantis shrimp marinated in yellow wine and Sichuan peppercorn, and a grilled lobster tail glazed in whisky-infused soy sauce that mirrors the malt’s depth and warmth. These dishes offer a dynamic interplay of textures and aromatics, echoing the whisky’s layered finish. 

On the lighter, more refined end, the menu features delicate preparations like a double-boiled abalone soup served in baby coconut, and a steamed French toothfish fillet with crispy rice rolls and pickled chili, showcasing restraint and clarity of flavor. Earthy notes come through in the braised sea cucumber stuffed with Emei bean sprouts, while the seasonal melon with dried seafood and abalone sauce adds a touch of brightness and acidity.  

The meal concludes with a duo of desserts that nod to The Chuan’s aromatic profile: a baked lotus puff infused with jasmine tea and a coffee-scented milk pudding, both offering a subtle, elegant finish to a richly layered dining experience.  

The pairing menu is priced at HK$5,988 for two and HK$9,988 for four, each including a bottle of The Chuan Pure Malt Whisky

Make your reservations via The St. Regis Hong Kong Online Shop now, and check out Pernod Ricard’s website, Instagram, and X (formerly Twitter) for more of their offerings. Stay updated by following The Chuan Whisky and Rùn on Instagram.

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Hong Kong/ Delish/ Happenings
Fine Dining Restaurant Donovan Debuts Lunch Set & Long Lunch Menu
Maine Lobster Agnolotti 1 1 Photo by Donovan by Scott Pickett and Donovan Cooke

Chef-led fine dining restaurant, Donovan, is expanding its offerings with a new weekday lunch set menu and a weekend long lung menu, featuring elevated European classics with a French twist. 

Crafted by chefs Scott Pickett and Donovan Cooke, the new menu embodies a delightful ensemble of flavors inspired by the restaurant’s vibrant spirit, with each dish infused with seasonal Australian, European, and Japanese ingredients

The Lunch Set Menu is available Tuesday to Friday during lunch hours (12 PM to 3 PM) and highlights a variety of refined selections offered in 2-course (HK$300), 3-course (HK$380), and 4-course (HK$480) meals. 

On Saturdays, guests can indulge in the 4-course Long Lunch Fest (HK$480 per person), which serves the best of European weekend vibes through a filling meal. 

Menu Highlights

Both menus begin with four refreshing appetizers, including Japanese Hamachi paired with Chardonnay, hazelnut and apple, Hokkaido Scallop Tartare mixed with Tomato, ibérico ham and basil, the 62-degree Slow Cooked Egg served with Potato, salsify and chorizo, and Green Peas Velouté, featuring Razor clam, lemon and creme fraiche.

Guest can choose one from the exquisite lineup of main courses that includes their signature King Salmon served alongside Bouchot mussels, saffron, and basil; the Ibérico Pluma with butternut pumpkin and Parisian gnocchi, featuring rich pork flavor and a chewy texture, topped with a spiced sauce; and the Slow-Cooked Chicken wrapped in Italian lardo and served with baby gem and maitake mushrooms, creating a medley of textures and aromas. 

Green peas
Green Peas Velouté | Photo from Donovan by Scott Pickett and Donovan Cooke
Chicken
Slow-Cooked Chicken | Photo from Donovan by Scott Pickett and Donovan Cooke

The Braised Wagyu Beef Cheek with Vichy carrot and celeriac is also a must-try, exclusive for weekday diners. Guests can also take it up a notch with some premium Australian winter truffles (HK$80 for 3g) or the Maine Lobster Agnolotti for just HK$198, a dish featuring tender diced lobster and fennel, complemented by a smooth scallop mousse, zesty lime, and a hint of cayenne pepper. The Agnolotti is also prepared with three sauces: a vibrant green sauce, a smoky tomato sauce, and a rich dark lobster sauce, giving guests a variety of flavors that will surely tickle their palates.  

End your meals with something sweet with a choice of their signature desserts such as the Valrhona Chocolate Coulant made with mandarin sorbet, candied citrus and fresh zest, and the Pistachio and Cherry with caramelized pistachio and drunken cherries in middie, topped with cherry sorbet. Guests can also enjoy their premium selection of cheeses for only HK$160.

Braised Wagyu
Braised Wagyu Beef Cheek | Photo from Donovan by Scott Pickett and Donovan Cooke
Cherry sorbet
Pistachio and Cherry | Photo from Donovan by Scott Pickett and Donovan Cooke

Elevate your dining experience with some incredible wine pairings to go with every course. Weekend diners can indulge in a free flow Wine flight (HK$280 per person) or Champagne flight (HK$380 per person), featuring Perrier Jouet Champagne and a fine selection of wines, while weekdays offer wine glasses at HK$260 (2 glasses/per person), HK$340 (3 glasses/per person), and HK$420 (4 glasses/per person). 

You can book a table via the website or call +852 3101 4008/WhatsApp +852 5228 7006. 

For more information, follow Donovan on Facebook and Instagram.

Donovan by Scott Pickett and Donovan Cooke

Location: 16/F, Cubus, 1 Hoi Ping Road, Causeway Bay

Operation Hours: Tuesday to Saturday

Lunch: 12 PM to 3 PM 

Dinner: 6:30 PM to 10:30 PM 

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Hong Kong/ Delish/ Reviews
What Are the Top Places to Eat Solo in Hong Kong Without Feeling Awkward?
Untitled design 9 Photo by The Beat Asia

Let’s be honest, dining alone can feel intimidating, especially in a city as fast-paced and social as Hong Kong. But here’s the truth: eating solo here isn’t just accepted but even quietly celebrated. Whether you’re a local introvert, business traveler between meetings, or simply craving some quality me-time, Hong Kong offers a vibrant mix of eateries where you can dine alone without a second thought. 

From steamy ramen booths to sizzling BBQ counters, Hong Kong’s food scene is tailor-made for solo diners. You’ll find restaurants that prioritize privacy, speed, and comfort, places where eating alone is the norm, not the exception. And if you’re more of a street food wanderer, the city’s bustling neighborhoods like Mong Kok and Causeway Bay offer endless options for standing snacks and quick bites that require zero social effort

This guide rounds up some of the best spots across Hong Kong where you can enjoy a meal solo without feeling awkward. Whether you’re in the mood for Japanese yakiniku, classic dim sum, or a cha chaan teng (茶餐廳) milk tea paired with a pineapple bun, these places serve up delicious food with a side of solo-friendly vibes

Yakiniku Like

Yakiniku Like solo diner at grill
Instagram/ Yakiniku Like

Yakiniku Like brings Tokyo’s solo barbecue culture to Hong Kong with precision and style. With personal smokeless grills at every seat, diners can cook their own wagyu, pork belly, or chicken just the way they like it. The menu is streamlined with affordable set meals, and the vibe is casual and efficient, ideal for solo diners who want a quick, satisfying meal without the social pressure.   

Location: Yakiniku Like, Unit 270-273, Shun Tak Centre, Connaught Rd Central, Sheung Wan (click here for more locations)

Ichiran Ramen

ICHIRAN's customizable ramen
Instagram/ ICHIRAN Hong Kong
ICHIRAN's solo seatings
Instagram/ ICHIRAN Hong Kong

The OG of solo slurping, Ichiran Ramen is practically a shrine for solo diners. Famous for its individual booths and zero-interaction ordering system, this Japanese chain lets you customize your tonkotsu ramen down to the noodle firmness and spice level. Once seated, you fill out a form, slide it through the curtain, and wait for your bowl to appear, small talk with awkward glances absent. 

Location: Ichiran Ramen, Shop F-I, G/F, Lockhart House, Block A, 440 Jaffe Road, Causeway Bay (click here for more locations)

Dim Dim Sum

A selection of Dum Sum like har gow, siu mai
Dim Dim Sum

Dim sum without the drama, Dim Dim Sum is a beloved local dim sum chain that blends tradition with playful innovation. Perfect for solo diners, the menu features bite-sized delights like har gow (蝦餃), siu mai (燒賣), and their signature custard bun. The casual setting and efficient service make it easy to enjoy a quick, satisfying meal without the fuss of group dining. 

Location: Dim Dim Sum, G/F, 106 Tung Choi Street, Mong Kok (click here for more locations)

Min Jun

Min Jun's Causeway Bay branch
Instagram/ Min Jun

Cart noodles with a modern twist, Min Jun is a wildly popular cart noodle shop located in Causeway Bay, offering a fresh take on a beloved Hong Kong street food tradition. Diners customize their bowls by choosing from a variety of noodles, soup bases (like curry, mala, or braised pork broth), and toppings such as pork blood jelly, curry fish balls, radish, and pig skin. The flavors are bold, the portions generous, and the vibes casual, making it perfect for solo diners who want comfort food without a crowd. Despite frequent queues, the turnover is fast, and the experience is well worth the wait. 

Location: Min Jun, Shop 5, G/F, V Point, 18 Tang Lung Street, Causeway Bay (click here for more locations)

Grill Cambo

Grill Cambo's LKF branch
Instagram/ Grill Cambo
Expect options of skewers from Grill Cambo
Instagram/ Grill Cambo

Thai skewers that hit the spot, Grill Cambo has two branches Located in Lan Kwai Fong and Causeway Bay, a Thai-style skewer haven that’s perfect for solo diners craving bold flavors like satay. You can mix and match skewers like squid tentacles, chicken skin, and white eel, or opt for rice dishes like Thai green curry beef brisket rice. The casual vibe and affordable prices make it ideal for a solo feast after a night out or a quick lunch. 

Location: Grill Cambo, G/F, 1 Wo On Lane, Central (Click here for more locations)

Australia Dairy Company

Queueing is occasionally needed for Australia Dairy Company
Instagram/ Australia Dairy Company

A true cha chaan teng (茶餐廳) icon, Australia Dairy Company is famed for its lightning-fast service and nostalgic Hong Kong-style breakfast and afternoon tea sets. Solo diners are certainly welcome because no one cares if you’re alone, just be ready to share a table and order quickly. Their silky scrambled eggs on toast, macaroni soup with char siu, and steamed milk pudding are must-tries. It’s cash-only and often packed, but customer turnover is also fast here, so you won’t wait long. 

Location: Australia Dairy Company, G/F, 47-49 Parkes Street, Jordan

Your Local Cha Chaan Teng (茶餐廳)

Dining at a local Cha Chaan Teng

Adding onto our Australia Dairy Company entry, Hong Kong’s Cha Chaan Tengs are the city’s answer to diners for being fast, affordable, and always buzzing. Whether you’re grabbing a pork chop bun, fried rice, or a milk tea, these spots are built for solo dining. Sharing tables is common, and no one bats an eye if you’re eating alone. Places like Kam Wah Café in Prince Edward or Lan Fong Yuen in Central offer nostalgic menus and a slice of local culture. It’s the kind of place where you’re alone, but never lonely. 

Location: Cha Chaan Tengs are found anywhere across Hong Kong

Local Street Food

Street food shop offers a selection of local flavors

Hong Kong’s street food scene is a solo diner’s paradise. In neighborhoods like Mong Kok, Causeway Bay, and Tai Po, you’ll find stalls selling curry fishballs, siu mai, cheung fun, all served in cups or on skewers for easy on-the-go snacking. No seating, no judgment, it’s fast, flavorful, and fiercely local

Location: Street food stalls can be found anywhere across Hong Kong, and popular neighborhoods include Mong Kok, Causeway Bay, Tai Po, and Temple Street Market

Dining alone in Hong Kong isn’t something to shy away from because it’s a chance to savor the city’s culinary diversity on your own terms. Whether you’re tucked into a ramen booth, customizing your cart noodles, or standing on a street corner with fish balls in hand, solo meals here are all about freedom and flavor. With so many eateries designed for efficiency, comfort, and individuality, eating alone in Hong Kong feels less like a compromise and more like a quiet celebration of the city’s vibrant food culture. 

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Hong Kong/ Delish/ Happenings
TamJai's Canned Zhajiang Brings Iconic Noodle Flavor to Your Pantry
Tam Jai Photo by Instagram/ TamJai Yunnan Mixian

If you’ve ever craved TamJai’s signature zhajiang topping outside of noodle shop hours, your wish has just been canned, in the best way possible. TamJai Yunnan Mixian, Hong Kong’s cult-favorite noodle chain, has officially launched its first-ever canned zhajiang sauce. 

Tam Jai's canned zhajian can go with rice.
TamJai Yunnan Mixian
Tam Jai's canned zhajian can go with rice.
Instagram/ TamJai Yunnan Mixian

Priced at an affordable HK$18, this limited-release item is now available across all TamJai outlets in Hong Kong, offering fans a portable version of the savory meat sauce that’s long defined the brand’s mixian bowls

Zhajiang, literally “fried sauce” in Mandarin, is a rich, umami-packed blend of minced meat and fermented soybean paste. Originating in Shandong and popularized in Beijing as zhajiangmian, it’s often compared to a Chinese-style meat ragu. TamJai’s take leans into Hong Kong’s sweeter palate, with a smoother texture and a hint of sugar that makes it especially comforting. 

The canned zhajiang is designed for versatility. Spoon it over rice, stir it into instant noodles, or even spread it on toast. It’s said to be slightly thicker and sweeter than the freshly made version served in-store. 

No heating required, though warming it up can enhance the aroma and texture. The product is shelf-stable and travel-friendly, making it a perfect souvenir or care package item for Hongkongers abroad. It’s part of a growing trend where local brands are packaging iconic flavors for global reach without compromising on authenticity. 

Whether you’re stocking up for late-night cravings or gifting a taste of Hong Kong to friends overseas, TamJai’s zhajiang tin is a flavorful slice of local culture, now ready to travel. 

Check out TamJai Yunnan Mixan’s website and follow their Instagram for more information. 

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Hong Kong/ Delish/ Happenings
Chiikawa Debuts First Overseas Ramen Restaurant in Mong Kok
Chiikawa Ramen Photo by Chiikawa Ramen Buta Hong Kong

After the success of its pop-up store at Harbour City last April and the popularity of its ongoing exhibition at K11 MUSEA, the beloved Japanese character Chiikawa is opening a themed ramen restaurant in Mong Kok!

Inspired by the popular “Ro” series ramen menu featured in the “CHIIKAWA” manga, Chiikawa Ramen Buta Hong Kong blends the whimsical charm of the Japanese comics with authentic Japanese flavors. Located in Langham Place, Mong Kong, the restaurant will officially open its doors on Aug. 16, marking its very first overseas branch.  

Chiikawa Ramen Buta Hong Kong
Courtesy of Chiikawa Ramen Buta Hong Kong
Chiikawa characters
Courtesy of Chiikawa Ramen Buta Hong Kong

The Hong Kong branch aims to provide an unparalleled character-themed dining experience for fans and ramen lovers alike, making them feel as if they’ve stepped into the whimsical world of the manga. Guests will be welcomed by life-sized sculptures of the main characters, Chiikawa, Hachiware, and Usagi, and will surely be captivated by the adorable character illustrations and decorations around the dining space. 

But more than the charming venue and atmosphere, the restaurant guarantees an authentic Japanese ramen experience, serving their signature ramen made with ingredients and broth imported directly from Japan! Guests can choose from three ramen sizes: the mini Chiikawa (HK$115), the small Hachiware (HK$135), and the big Usagi (HK$150). Each ramen bowl is topped with a cute character fish cake and comes with a complimentary character-themed sticker. 

Drinks will also be available and served in CHIIKAWA-themed containers that customers can take home as souvenirs. Each beverage is priced between HK$38 to HK$68 and comes with a collectible character-themed transparent card

Speaking of souvenirs, Chiikawa Ramen Buta Hong Kong will also launch a series of merchandise, ranging from ramen bowls, beer glasses, water glasses, face towels, wristbands, T-shirts, logo stickers, ramen spoons, and melamine plates. 

Drinks
Courtesy of Chiikawa Ramen Buta Hong Kong
Merchandise
Courtesy of Chiikawa Ramen Buta Hong Kong

The Chiikawa Ramen Buta was developed by Japan’s PARCO and first launched in March 2024 at Nagoya PARCO. It quickly became a hit among locals, expanding to four other PARCO branches across the country, including Osaka Shinsaibashi, Hiroshima, and Tokyo Ikebukuro. The Hong Kong branch will be hosted by Flames Concepts and will not only stand as the first overseas branch but also the biggest one to date, with over 87 seats. 

Whether you're a fan of CHIIKAWA or a ramen lover, you can't miss this dreamy experience! Bookings are patterned after Japan’s “reservation operation model” and will be done in rounds via KKDAY. Dates and opening times will be announced on Flames Concepts’ social media pages and KKDAY’s event page. Apart from selecting a time slot, each guest is also required to pre-purchase a bottle of Black Oolong Tea (HK$38) as a deposit, which will be distributed on the day of visit.

Bookings are now open with the next round of early bird dates opening on Sept. 1. You can book your slots here.

For more information, check out the official website or follow Chiikawa Ramen Buta Hong Kong on Instagram

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Hong Kong/ Delish/ Happenings
Unlimited Thai Snacks and Delights: Mue Mue’s Weekend Brunch is Here
6 Photo by Courtesy of Miramar Dining

Weekend brunch just got a bold new twist in Tsim Sha Tsui. Mue Mue, the contemporary Thai restaurant tucked inside Mira Place One, is serving up a four-hour feast that’s anything but ordinary. Their new Thai-Tastic Weekend Brunch is a curated culinary journey through Southeast Asia, with a menu that’s playful yet refined. 

Start your brunch by choosing your appetizer, soup, main dish, and dessert. But that’s just the beginning. The real star of your dining experience is the unlimited spread of Thai snacks, like Thai-style pesto shrimp sashimi, charcoal-grilled pork neck salad, crispy shrimp toast, and deep-fried lemongrass chicken wings. Each bite is a celebration of bold flavors and fresh textures of Thailand. 

Mue Mue Royal Thai Tom Yum Kung Soup
Courtesy of Miramar Dining
Unlimited Thai snacks and delight at Mue Mue
Courtesy of Miramar Dining

The brunch kicks off with a refreshing mango salad topped with lobster, followed by standout starters like beetroot-infused deep-fried tofu with caviar or Thai-style abalone in pesto sauce. Soup lovers can dive into the Royal Thai Tom Yum Kung, brimming with shrimp, octopus, and mussels, or go for the rich braised crabmeat soup

Main courses offer a modern take on Thai classics. The Thai-style Hainan chicken is served with a hot and sour chili sauce, while wok-fried prawns with salted egg yolk and oatmeal deliver crunch and umami in equal measure. Other highlights include Thai curry beef with pancake and grilled fish with lemongrass and chopped pepper

Charcoal-grilled pork neck salad, chicken and beef satay skewers
Courtesy of Miramar Dining
Mango sticky rice with ice cream
Courtesy of Miramar Dining

Dessert rounds out the experience with two indulgent options: mango sticky rice with ice cream and coconut milk, or coconut ice cream with brown sugar, longan, peach gum, and crispy shredded coconut. 

Priced at an affordable $328 per person (unlimited Thai snacks included!), the brunch runs every Saturday, Sunday, and public holiday from noon to 4 pm. For those looking to elevate the experience, a $150 add-on unlocks free-flow drinks including selected beers, house wines, and a welcome cocktail. Pre-ordering through Mira eShop waives the service charge, making indulgence even more tempting. 

Follow Mue Mue on Instagram here for more details and make your bookings here

Mue Mue  

Location: Shop 302, 3/F, Mira Place 1, Tsim Sha Tsui, Hong Kong 

Opening Hours: 11:30 PM to 3 PM; 6 PM to 10:30 PM 

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Hong Kong/ Delish/ Happenings
Regent Hong Kong Serves Summer Afternoon Elegance with Gelato & Champagne
1 Photo by Regent Hong Kong

There’s no better feeling than enjoying a gelato under the heat with a perfect view of the Victoria Harbour. A

From August 4 to September 21, 2025, Regent Hong Kong's Lobby Lounge is hosting Italian Gelato, French Sparkle: A Refined Summer Ritual, a summer afternoon tea collaboration with artisanal gelato brand Lavoratti and champagne house Moët & Chandon

The Lobby Lounge offers an interruptted view of the Victoria Harbour
Courtesy of Regent Hong Kong

The Lobby Lounge itself is a cinematic destination that’s framed by floor-to-ceiling windows that offer uninterrupted views of Victoria Harbour and city’s skyline.  

The experience continues with a vibrant amuse-bouche: rhubarb and datterino tomato compote layered with burrata foam and tomato powder, a creamy, tangy opener that sets the tone for the afternoon. A quartet of finger sandwiches follows, each crafted with precision and seasonal flair. Guests can savor cage-free egg mimosa with chive and Persava caviar, smoked trout with avocado guacamole and olive pearls, butcher ham with pommery mustard and beetroot pickles, and brie cheese with cucumber, Granny Smith apple, and dill. Each bite offers contrast and harmony, balancing richness with refreshing notes. 

The pastries, scones, and the quartet of finger sandwiches
Courtesy of Regent Hong Kong
Lavoratti Frozen Gelato Bonbon and rhubarb and datterino tomato compote layered with burrata foam and tomato powder
Courtesy of Regent Hong Kong

Executive Pastry Chef Andy Yeung’s dessert creations are another highlight, as the Mango Pomelo reimagines a tropical favourite with citrus and cream, while the Strawberry Basil dessert adds a herbaceous twist to a classic pairing. The White Peach Oolong pastry marries floral tea aromas with the soft sweetness of summer fruit. Classic scones are served warm with clotted cream, homemade lemon curd, and red fruit jam

Pistachio-flavored gelato paired with waffle
Courtesy of Regent Hong Kong

The Lavoratti Frozen Gelato Bonbon brings Italian artistry to the table, with Fior di Latte and Blood Orange flavors encased in crisp chocolate shells. Guests can also enjoy a scoop of gelato or sorbet in a cup, brioche, or waffle, choosing from pistachio, hazelnut, chocolate, mango, or strawberry. A striped gelato cart stationed at The Lobby Lounge adds a whimsical touch, offering also single scoops for spontaneous refreshment on the go. 

While regular coffee options are available, there is a selection of Tea by Tea Leaves like herbal tea, black tea, and the seasonal exclusive summer peach tea. Or, to elevate the experience, for HK$130, guests may opt for a nostalgic milkshake in chocolate, vanilla, or strawberry. For a tipsy moment by the sea, for HK$298, guests are recommended to upgrade to two glasses of Moët & Chandon Ice Impérial. With its vibrant fruit character and cooling finish, it’s the perfect toast to a harborfront afternoon. 

The Lobby Lounge's interior
Courtesy of Regent Hong Kong

Served daily, the tea set is priced at HK$888 for two or HK$488 for one, with optional enhancements available. With its blend of culinary artistry, seasonal charm, and sublime views of Victoria Harbour, this summer ritual is a sensory escape that’s both elegant and indulgent.  

Make your reservation now via Regent Hong Kong’s online booking platform here and follow their Instagram here for more info. 

Regent Hong Kong Lobby Lounge 

Location: 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong 

Opening Hours: 7 AM to 10 PM (Daily); 12 PM to 6 PM (Afternoon Tea) 

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Hong Kong/ Delish/ Happenings
Celebrate Mid-Autumn Festival with Nina Hospitality’s Mooncakes
Mini assorted Photo by Nina Hospitality

It's that time of the year again Mid-Autumn Festival season is almost upon us!

, Nina Hospitality’s flagship Chinese restaurant, and Nina Patisserie, is unveiling two exclusive mooncake gift boxes, alongside a wonderfully curated selection of festive treats for this Mid-Autumn Festival

Thoughtfully designed for sharing with business partners, family, and friends, this new collection blends time-honored tradition with modern, seasonal elegance

In addition to the classic White Lotus Seed Paste with Two Yolks Mooncakes, this year introduces Assorted Mini Mooncakes in six vibrantly captivating flavors: Yogurt Custard with Strawberry, Green Tea Custard, Chocolate Custard, Earl Grey Tea Custard, Red Bean Paste with Mandarin Peel and Egg Lava Custard. Each bite offers a unique reflection on the festival’s warmth and spirit. 

Nina Patisserie is also sharing the seasonal warmth with a collection of hampers and gourmet treats, including the signature Nina Palmier, crisp Almond Puffs, and gift sets made for sharing joy. 

Enjoy up to 26% off on or before September 15, 2025 (anytime for CCG Hearts members). Pre-orders are now open via Nina Boutique for collection from September 22 to October 5 at select locations. Free delivery is available for purchases over HKD$2000, with delivery options across Hong Kong, Kowloon, New Territories, and special areas.  

Mooncake Gift Boxes

a mooncake set with a box
The White Lotus Seed Paste with Two Yolks Mooncake | Courtesy of Nina Hospitality

White Lotus Seed Paste with Two Yolks Mooncake (4pcs/box)

A traditional treat for a celebration of rich, timeless flavours that have been enjoyed for generations. Filled with premium lotus seed paste and authentic salted egg yolks, and wrapped in a delicate pastry skin to give a satisfying taste with every bite. 

Priced at HKD$398, with an early bird price of HKD$288

Assorted Mini Mooncakes (6pc/box)

The all-new Assorted Mini Mooncakes, a curated collection of six delectable flavours including: 

  • Mini Red Bean Paste with Mandarin Peel
  • Mini Egg Lava Custard
  • Mini Earl Grey Custard
  • Mini Green Tea Custard
  • Mini Chocolate Custard
  • Mini Yogurt Custard with Strawberry

Priced at HKD$378, with an early bird price of HKD$278.

Gift Hampers

A gift box with numerous offers
Joyous Hamper | Courtesy of Nina Hospitality
A gift box arranged for a photo
Exquisite Gift Bag | Courtesy of Nina Hospitality
A gift box with cookies, palmiers
Festive Gift Set | Courtesy of Nina Hospitality

Joyous Hamper

  • Moët & Chandon Impérial (375ml)
  • White Lotus Seed Paste with Two Yolks Mooncake (4pcs)
  • Nuts Jar – Honey Roasted Cashew (1 jar)
  • Assorted Cookies (40 pcs)
  • Nina Palmier – Original Flavours

Originally priced at HKD$1392, with an early bird price of HKD$1098.

Exquisite Gift Bag

Packed in a stylish tote bag, including:

  • Nuts Jar – Honey Roasted Cashew (1 jar)
  • Assorted Mini Mooncakes (1 box)
  • Almond Puffs (8 pcs)

Originally priced at HKD$664, with an early bird price of HKD$498

Festive Combo Set

Perfect for sharing with family and friends, or as a thoughtful gift:

  • Nina Palmier – Original Flavours (12 pcs)
  • Almond Puffs (8pcs)
  • Assorted Cookies (40 pcs)

Priced at HKD$434

Visit the Nina Hospitality website here, the Nina Patisserie website here, and follow Nina Patisserie on Facebook and Instagram

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Hong Kong/ Delish/ Happenings
Snatch Up Klook's Best Hotel Buffet Deals in Hong Kong
Ritz carlton Photo by The Ritz-Carlton Hong Kong

Buffets in Hong Kong are more than just a meal- they're a full-on culinary journey!

From fresh seafood to international comfort food, Hong Kong's buffet scene is brimming with flavors. Did you know that Klook not only has event and accommodation deals on their platform, but also the best dining deals, making your next epicurean adventure both enjoyable and affordable! Enjoy the city's irresistible all-you-can-eat offerings at an attractive price. 

Continue reading to find out which hotels' deals entice you the most! 

The Place, Cordis Hong Kong

Cordis Hong Kong
Cordis Hong Kong

Have you ever wondered about Qinghai-Tibetan food? The Place at Cordis Hong Kong is offering a native taste of Qinghai-Tibet delicacies with their all-day Lunch and Dinner Buffet called The Plateau Treasures

Enjoy up to 25% off with Klook on these buffets, including an Afternoon Tea Buffet option as well. Don't miss out on Roasted Tibetan Plateau Yak, Whole Roasted Qinghai-Tibet Yak Ribeye, and Highland Barley Hanging Noodles with Braised Tibetan Plateau Yak Meat, along with fresh seafood selections, hot dishes, and various desserts and ice creams from MÖVENPICK. 

Visit The Place's deal for the full offering details! 

Up to 25% Off Cordis Hong Kong Lunch & Dinner Buffet Cordis Hong Kong Mon, August 25 12:00 AM onwards Indulge in Cordis’ lunch and dinner buffets for up to 25% off when you book exclusively via Klook!

Café 103, The Ritz-Carlton Hong Kong

The Ritz-Carlton Hong Kong
The Ritz-Carlton Hong Kong

From Aug. 18, 2025 onwards, experience an authentic Korean culinary journey, curated by Sous Chef Jeong Soo Choi from JW Marriott Seoul at Café 103, located on the 103rd floor in The Ritz-Carlton

The exclusive Dinner Buffet menu includes Korean Beef Ribs Stew, Crispy Kimchi Pancakes, Grilled Gochujang Pork Belly, alongside premium cold appetizers and Korean walnut cookies. 

Book via Klook to enjoy up to 25% off on the limited-time-only dinner buffet. Receive an additional HK$150 discount if you spend over HK$1,500 (Exclusive for Klook hotel buffet offer; discount is on a first-come, first-served basis; promotion does not apply to flash deals)

Check out the deal below for more information! 

25% Off: Korean Buffet at Café 103 Café 103 Fri, August 29 6:00 PM - 10:00 PM Café 103 welcomes Chef Jeong Soo Choi from JW Marriott Seoul for an authentic Korean feast. Enjoy 25% off on Klook. Available Friday to Sunday until September 30, 2025.

Pier Lounge & Pier Bar, Hong Kong Ocean Park Marriott Hotel

Ocean Park Marriott Hotel
Ocean Park Marriott Hotel

What better way to treat you and your family than to Pier Lounge & Pier Bar's BBQ Buffet Dinner after a full day of fun. Enjoy up to 28% off when you book through Klook

Savor fresh seafood and vibrant appetizers, then head to the star of the night — the Asian BBQ station — where Boston lobster, succulent seafood, and flavorful satay skewers take center stage, complemented by an array of hot dishes, roast meats, and lively cooking stations.

Available from Friday through Sunday. Check out the deal below for more details!

Get Up to 28% Off: BBQ Buffet Dinner at Pier Lounge & Pier Bar Pier Lounge & Pier Bar Fri, August 29 12:00 AM - 11:59 PM Pier Lounge & Pier Bar’s BBQ Buffet Dinner features Boston lobster, seafood on ice, and Asian grills. Enjoy up to 28% off via Klook. Available Friday to Sunday at Hong Kong Ocean Park Marriott Hotel.

I-O-N Wong Chuk Hang

Nina Hotel Island South
Nina Hotel Island South

Get ready to feast at I-O-N Wong Chuk Hang's Vietnam Flavour Bonanza, a Vietnamese-inspired lavish buffet, available until Oct. 31, 2025. 

Enjoy appetizers like Shrimp Sashimi, Vietnamese Cabbage & Chicken Salad, and Crispy Seafood Net Spring Rolls; a seafood spread including Phu Quoc Black Pepper Crab, Roasted Prawns with Pepper and Salt, and Spicy Sour Mussels; plus noodles, chilled seafood, and rotating hot dish specials. Free-flow soft drinks are included, with beer starting from HK$38 per glass. 

Weekend lunch is served on weekends and public holidays, while dinner is available daily. Enjoy up to 27% off when you book via Klook

Visit I-O-N Wong Chuk Hang's deal below for their full offerings!

Enjoy 27% on Vietnam Flavour Bonanza Buffet I-O-N Wong Chuk Hang Mon, August 25 12:00 AM - 11:59 PM I-O-N Wong Chuk Hang’s ‘Vietnam Flavour Bonanza’ buffet serves authentic Vietnamese appetisers, seafood, and D24 durian desserts. Enjoy up to 27% off via Klook. Available 1 August–31 October 2025.

The Café, Sheraton HK Hotel & Towers

Sheraton HK Hotel & Towers
Sheraton HK Hotel & Towers

The Café at Sheraton HK Hotel & Tower's offering a limited-time Flavors of Japanese Ocean Treasures lunch and dinner buffet until Sept. 30, 2025. Get up to 20% discount via Klook

Helmed by Executive Chef Paolo Federici, the buffet showcases over 100 Japanese-inspired dishes, featuring fresh seafood, an extensive sushi and sashimi selection, premium Miyazaki A4 Wagyu ribeye, crispy tempura, steamed clams, and noodle bars. Mouthwatering desserts by Executive Pastry Chef Sam Chan include Japanese strawberry roll cake, uji matcha opera cake, and black sesame Basque cheesecake.

From Friday to Sunday, the dinner buffet also features a live tuna cutting show. Learn more about the buffet by visiting the deal below!

Up to 20% Off: Flavors of Japanese Ocean Treasures Buffet Sheraton Hong Kong Hotel & Towers Tue, August 26 4:00 PM - 5:00 PM The Café at Sheraton Hong Kong’s Flavours of Japanese Ocean Treasures buffet offers premium Japanese seafood, teppanyaki wagyu, and desserts. Enjoy up to 20% off dinner or 15% off lunch via Klook.

MoMo Café, Courtyard by Mariott

Buffet
Courtyard by Marriot

MoMo Café, Courtyard by Marriott’s flagship hotel restaurant, is an all-day dining restaurant in their Sai Ying Pun location. Enjoy up to 40% on their Lunch Buffet with hot food items, fresh chilled seafood selection, and six Mövenpick ice cream flavors. On weekends, receive two complimentary fresh oysters per person as an extra special treat. 

Don’t miss their flash buy-one-get-one Dinner Buffet featuring hot food items like New Zealand Beef Ribeye Steak, premium seafood such as snow crab legs, oysters, unlimited Stella and Hoegaarden draft beers, and 12 Mövenpick ice cream flavors. 

Check out MoMo Café’s deal below for more information!  

MoMo Café: Up to 40% and B1G1 Buffet Offers MoMo Café Tue, April 15
- Indulge in MoMo Café’s international buffet at Courtyard by Marriott Hong Kong, with limited-time lunch and dinner deals offering seafood, Asian delights, and dessert spreads at wallet-friendly prices from HK$196 per person.

Café Lagoon, Hong Kong Gold Coast Hotel

Buffet
Hong Kong Gold Coast Hotel

For your weekend staycation trip, hit up Café Lagoon in Hong Kong Gold Coast Hotel for a buy-one-free-one Lunch and Dinner Buffet deal. 

Enjoy flavors from across Asia, including Japan, Korea, Taiwan, Thailand, India, and beyond, with dishes like Korean Spicy Chicken with Vermicelli Salad, Roasted Sai Kyo Miso Salmon, and Taiwanese Three Cup Chicken. There’s also the classic chilled seafood station and an assortment of desserts to choose from, including adorable panda-shaped cakes!

Visit Café Lagoon’s deal for more details. 

Buy-One-Get-One Buffet Offer at Café Lagoon Café Lagoon Tue, April 15
onwards Café Lagoon at Gold Coast Hotel is serving a buy-one-free-one buffet deal via Klook with Asian favourites, seafood, and panda cakes—perfect for weekend staycations and seaside indulgence with family or friends.

Red Chimneys, Prudential Hotel

Buffet
Prudential Hotel

Add Red Chimneys to your itinerary if you’re around Tsim Sha Tsui area to enjoy up to 50% off on Lunch and Dinner Buffets. Enjoy an assortment of seafood and delicacies such as seasonal oysters, assorted sashimi, pan seared duck foie gras (only on weekends and public holidays), grilled scallop, and the list goes on. Finish off the buffet with desserts including Häagen Dazs and Mövenpick ice cream, 3.6 Hokkaido Milk Pudding, and a live pancake counter! 

Visit Red Chimneys’ deal for more information!

Get Up to 50% Off Buffet at Red Chimneys Red Chinmeys Tue, April 15
- Get up to 50% off at Red Chimneys via Klook, Tsim Sha Tsui’s buffet gem. Savor seafood, foie gras, live pancake stations, and indulgent desserts for lunch or dinner—weekdays or weekends.

The Food Gallery, The Langham

Buffet
The Langham

Enjoy a 5-star buffet service at The Food Gallery in The Langham. Get up to a 35% discount on their Lunch and Dinner Buffet, featuring food delicacies from all around the world including fresh chilled seafood- seasonal oysters and crab legs, exquisite sashimi and sushi- Hokkaido scallop and broiled Wagyu beef sushi, barbecue dishes- suckling pig and roasted New Zealand ribs, and a delightful set of desserts to end the buffet. 

Check out The Food Gallery’s deal for more details!

The Food Gallery: Up to 35% Off on Buffet The Food Gallery Tue, April 15
- Feast in luxury at The Langham’s Food Gallery with up to 35% off lunch and dinner buffets. Savour fresh seafood, global gourmet delights, and exquisite desserts in a 5-star setting.

FEAST, EAST Hong Kong

Buffet
EAST Hong Kong

Visiting the east side of Hong Kong island and don’t know where to go? Check out FEAST in EAST Hotel in Tai Koo and enjoy up to 25% off on their Weekday Semi-Buffet Lunch and Weekend Semi-Buffet Brunch

With a choice of one main course, including Crispy Salmon Fillet (lunch), Spaghetti Carbonara (lunch), Boston Lobster Spaghetti (brunch), Flat Iron Steak & Eggs (brunch), and more, diners can enjoy an unlimited selection of salads, fresh sushi and sashimi, gourmet cheeses, and desserts. 

Visit FEAST’s deal below for further information! 

Semi-Buffet at FEAST: Up to 25% Off FEAST Tue, April 15
- Dine at FEAST in Tai Koo’s EAST Hotel with up to 25% off a semi-buffet lunch and brunch via Klook. Enjoy gourmet mains, sushi, salads, cheese, and desserts in a stylish Eastside setting.

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Hong Kong/ Delish/ Happenings
The Doctor is In: The Doctor’s Residence by Dr. Fern Opens a New Chapter
20250811 Dr Fern Photo by The Doctor's Residence by Dr. Fern

The Doctor is back, now with a new address and a bold new chapter. 

After a brief hiatus, Dr. Robbern Fern has recently unveiled his newest concept: The Doctor’s Residence by Dr. Fern, now tucked inside the Pottinger Hotel. Following the success of his original Gin Parlour at Landmark, the new concept marks Volume II of his gin legacy. 

"Patients" can expect emotionally complex cocktails, eccentric G&Ts, and umami-laced bites crafted for the chronically curious. Still prescribing gin and botanicals, Dr. Fern offers personalised “treatments” infused with fresh, local herbs and premium spirits, now served from the comfort of his private residence. 

Bar Manager Babit Burathroki leads the charge, preparing the physician’s concoctions with meticulous care and expertise for their esteemed guests. “Dr. Fern continues to dish out 'unusual prescriptions' according to symptoms, thoughtfully handpicking all ingredients and mixing them according to preferred flavor profiles,” said Babit. 

10 Prescriptions, Different Altered States of Mind

Cocktails lined up
Shroom Service, Sultan Serum, and the Jellyfish Material | Courtesy of The Doctor's Residence by Dr. Fern

Part cocktail list, part patient file, each drink comes with a satirical prescription label, complete with diagnosis, dosage, tasting notes, side effects, and clinical absurdities. Expect unconventional ingredients such as squid, bacon, jellyfish, pickled watermelon rind, and floral compounds inspired by literary hallucinogens. 

Highlights include: 

  • Brinewashed (HK$130): perfect for times “when your neurons want a day off.” Tamras gin, coriander extract, house chilli brine, mint, lemongrass, and clarified watermelon juice.
  • Shroom Service (HK$130): Native Australian gin, Fernet Hunter, calamansi, almond liqueur, coconut oil, topped with an aged Chinese mushroom foam for an umami-laced, tropical high.
  • Sultan Serum (HK$130): Oriental Gunpowder gin, Plantation Pineapple rum, Averna, Iron Buddha Tea, Cocchi Storico vermouth, raw cacao, cocoa butter, and garnished with a crown of orange peel. Side effects include “main character energy, fluent in pyramid schemes.”
  • The Jellyfish Material (HK$130): Squid distilled gin, thyme sous vide, Mancino Secco vermouth, sake, jellyfish, cucumber bitters, and saline solution, garnished with delicate mini blue jellyfish drops. 

A Gin Library like No Other

Gin bottles lined up
Courtesy of The Doctor's Residence by Dr. Fern

The Doctor’s Residence boasts an unrivalled collection, housing over 400 types of gin, an extensive library of rare labels and botanicals bottled for every type of patient. Making its Hong Kong Debut is the Ortiz IV Gin from Germany, a crisp, small-batch London Dry inspired by Philippine gin traditions. 

Alongside it are rare and remarkable labels, including Citadelle Rouge from France and Ornabrak from Ireland

Each G&T is paired with bespoke garnishes like elderflower tonics, pineapple gelees, micro herbs, and galaxy raspberries — all served in custom-etched glassware. Guests can also opt for Dr. Fern’s signature Floral Glow Ice (+HKD$40) in any G&T, a botanical ice block that slowly transforms the G&T into a blooming botanical 

Food for the Chronically Curious

two images of different brugers
The Double Smashed Burger and The Codependent Fish Burger | Courtesy of The Doctor's Residence by Dr. Fern

The bar bites at Dr. Fern’s are umami flavour bombs designed to satiate the appetite, each with their own witty moniker. These include:

  • Whipped Green (HK$80): Asian-spiced whipped edamame, with housemade fermented chilli oil and crispy lotus chips
  • Codependent Fish Burger (HK$120): Curry-spiced fish fillet, shredded slaw, pickles, and salmon roe on brioche
  • Say Cheese (HK$90): Queso fresco and burnt corn croquettes, ancho chilli mole sauce with housemade pickles
  • Double Smashed Buns (HK$160): Two smashed beef patties, chipotle mayo, caramelised onions, cheese on brioche

Inside the Doctor’s Residence

A sepia-toned image of interiors
Interior of The Doctor's Residence by Dr. Fern | Courtesy of The Doctor's Residence by Dr. Fern
Velvet-lined seating in a bar
Interior of The Doctor's Residence by Dr. Fern | Courtesy of The Doctor's Residence by Dr. Fern

A whisper of the 1970s, the indoor lounge pairs retro-chic emerald velvet seating, fern-patterned wallpaper, lava lamps, and vintage furnishings. Outside, the leafy terrace offers a tranquil hideaway, perfect for unfiltered conversations and sunset prescriptions. Dr. Fern’s Residence hosts up to 120 guests, complete with a DJ booth. 

“Inspired by the era of being wild and free, The Doctor’s Residence by Dr. Fern is less of a bar and more of a lucid dream with a gin fixation,” says Babit. “It’s a surrealist clinic where botanicals are medicine, flavours are feelings, and the only side effect is wanting more.”

For more information, follow The Doctor’s Residence by Dr. Fern on Instagram. Reservations are available here.

Location: The Doctor’s Residence by Dr. Fern, SHOP NO.4, 3/F, The Pottinger, 74 Queens Road, Hong Kong

Opening Hours: 5 PM onwards (Monday to Sunday) 

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