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

The True Story of Mr Wongs Student Food and Booze Paradise 1

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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This Week's Event In Hong Kong

Hong Kong/ Delish/ Happenings

Michelin-Starred Konjiki Hototogisu Unveils the World's 1st Pigeon Ramen

31Photo by The Beat Asia

Tradition meets audacity in a single bowl. Konjiki Hototogisu, the Tokyo-born ramen house with a Michelin streak, has introduced a dish that pays homage to Hong Kong’s beloved roast pigeon, reimagined through the lens of Japanese culinary finesse for the world’s first Pigeon Shoyu Ramen.

Pigeon Shoyu Ramen
Courtesy of Konjiki Hototogisu
Pigeon Shoyu Ramen
Courtesy of Konjiki Hototogisu

This culinary innovation comes straight from the mind of Chef Atsushi Yamamoto, founder and head chef of Konjiki Hototogisu. Known for his meticulous technique and uncompromising standards, Yamamoto-san has built a global reputation for elevating ramen into fine dining. The shop’s “Golden Soup,” a blend of Hamaguri clams and pork broth, is already legendary. With the Pigeon Shoyu Ramen, he continues to push boundaries, blending regional flavors with Japanese precision to create something truly rare.

Priced at HK$138, this limited-time bowl is a bold fusion of Japanese ramen tradition and Cantonese culinary heritage. The star, roast pigeon, is a beloved delicacy in Hong Kong, now reimagined in noodle form. Each bowl features slow-cooked pigeon breast, roasted until the skin turns glossy and crisp, perched atop Konjiki’s signature speckled noodles. The rich, layered base made from pigeon bones is simmered with ginger, garlic, and vegetables for five hours, then blended with an umami-packed fish broth crafted from three types of Japanese dried fish.

Chef Atsushi Yamamoto presenting a ramen
Photo by The Beat Asia
The ramen made by Chef Atsushi Yamamoto
Photo by The Beat Asia

The bowl is finished with pigeon oil, slow-cooked duck breast, maitake mushrooms, and scallions, creating a deeply savory, textural experience. For those seeking the full indulgence, the set menu (HK$158) includes bok choy and a drink.

Though not available on the menu, Yamamoto said in an interview that the new creation is best served with a drink that’s “red in color” to elevate the experience. “Given the ingredient I used in this ramen, I will think of red wine.”

Founded in 2006 by Yamamoto, Konjiki Hototogisu is no stranger to innovation; the brand has consistently pushed boundaries while honoring tradition. This latest release is no exception.

The Pigeon Shoyu Ramen is available at all Hong Kong branches of Konjiki Hototogisu. Follow them on Instagram and Facebook for shop information and updates.

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Hong Kong/ Delish/ Reviews

Delish Eats: Ros Jad Thai Delivers Intense Flavor in MK's Lady’s Market

11Photo by The Beat Asia

Restaurant Story

Hidden inside Mong Kok’s electric maze known as Lady’s Market, Ros Jad Thai Restaurant pulses with the kind of energy that makes you lean in. “Ros Jad” means “intense flavor” in Thai, and the kitchen delivers exactly that with no apologies, no compromises.

Opened in May earlier this year, Ros Jad is a statement of flavor, technique, and cultural fusion. The menu is a nod to Bangkok’s comfort food, with duck eggs, green chili paste, and pink milk all making appearances, quickly turning Ros Jad into one of the city’s most talked-about restaurants of its kind.

What’s the Vibe and Venue Like

Ros Jad Thai Interior
The Beat Asia

Ros Jad’s interior is a visual punch. Bold, urban, and unmistakably Thai with a modern twist. The entrance is metal wall splashed with graffiti and crowned by a glowing neon “ROS JAD” sign in pink, setting the vibe with street art and industrial chic elements before you step in.

The seating is intimate, with a long reflective table flanked by soft beige chairs that feel surprisingly plush for such a gritty aesthetic. It’s the kind of space that feels curated but not pretentious. You’ll likely be elbow-to-elbow with fellow diners, but that’s part of the charm. It’s a place where you come for the food, stay for the chaos, and leave with a satisfied grin. 

The atmosphere hums with energy. It’s not quiet, and it’s not trying to be. Ros Jad leans into the Mong Kok rhythm that’s fast, flavorful, and full of character. Whether you’re here for a quick lunch or a late-night gathering with friends, the venue wraps you in a sensory experience speaks attitude and ambiance.

How Much Does It Cost

Ros Jad Thai Interior
The Beat Asia

Expect to spend around HK$120–160 per person. The basil minced pork rice with duck egg, for example, is priced at HK$84, with extra eggs adding a few bucks more. Drinks are wallet-friendly, and desserts like mango sticky rice round things off without breaking the bank.

What We Ordered

Basil Minced Pork over Rice with Fried Duck Egg
The Beat Asia

We kicked off with the Basil Minced Pork over Rice with Fried Duck Egg (HK$84), a dish that’s deceptively simple but deeply satisfying. The pork was spicy and fragrant, the duck egg rich and golden. We doubled down with two extra eggs, because why not? The yolks soaked into the rice like molten sunshine.

Prawn Pad Thai
The Beat Asia

Next came the Prawn Pad Thai (HK$95) — sweet, tangy, and generously portioned. The noodles had that perfect wok-char, and the prawns were plump and juicy.

Deep-Fried Pork Belly with Grilled Green Chili Paste
The Beat Asia

The Deep-Fried Pork Belly with Grilled Green Chili Paste (HK$82) was the sleeper hit. Crispy, fatty, and paired with a smoky chili paste that packed heat and depth. It’s the kind of dish that makes you reach for your drink, and then go back for more.

Drinks at ros jad thai
The Beat Asia

Speaking of drinks: we cooled off with a Pink Milk (HK$28), which is sweet, nostalgic, and Instagram-ready. And the Taro Cream Thai Milk Tea (HK$38) was creamy, earthy, and surprisingly balanced- so rich and so heavenly.

Khao Neiw Mamuang
The Beat Asia

For dessert, we couldn’t resist the Khao Neiw Mamuang (Mango Sticky Rice, HK$78). The mango was ripe and fragrant, the sticky rice warm and coconut-kissed. It was a gentle landing after a flavor-packed ride.

While we didn’t order the Thai Jumbo Blue Crab Meat Curry with Rice (HK$158), it looked tempting but the price tag gave us pause even when it may be worth it.

What We Liked

Ros jad thai dishes
The Beat Asia

While Ros Jad doesn’t aim for elegance, it excels in delivering a flavor-packed experience that lingers long after the last bite. The duck eggs, in particular, are special. They are creamy, golden, and indulgent enough to justify ordering extras. They elevate the basil minced pork rice from a humble street dish to something deeply satisfying and almost decadent.

Drinks here aren’t an afterthought. The pink milk is playful and nostalgic, while the taro cream Thai milk tea offers a richer, more grounded sweetness. Both are welcome counterpoints to the heat and salt of the mains. And for dessert, the mango sticky rice delivers exactly what you hope for: ripe fruit, warm coconut-infused rice, and a gentle finish to a bold meal.

What We Didn’t Like

The space can feel cramped during peak hours. Some dishes may be overly salty for their nature, so spice and seasoning adjustments are worth requesting if you’re sensitive.

One noticeable gap in the menu is the absence of chicken-based dishes. It’s a pity, especially for diners who prefer lighter proteins or are looking for familiar staples. While pork and seafood dominate the offerings with quality, a few chicken options would round out the menu.

What You Should Order

Ros Jad Thai dishes
Courtesy of Ros Jad Thai

While the menu updates including the Squid over Rice and Duck Egg and Thai Jumbo Crab over Rice with Duck Egg are a must-try, the orders that don't miss include Basil Minced Pork, Pork Sausage, Century Egg over Rice with Duck Egg if you can take the spice, Taro Cream Thai Milk Tea, plus a Mango Sticky Rice to finish.

This food review is based on a complimentary media tasting provided by Ros Jad in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.

Tables are available by walk-ins only. For more updates and information, follow Ros Jad Thai on Instagram.

Location: Shop N, Hung Kwong Building, 2 Tung Choi Street, Mong Kok, Kowloon, Hong Kong

Opening Hours: 12PM - 3:30PM; 6PM - 9:30PM (Daily)

Enjoyed this article? Check out our previous Delish Eats reviews here. 

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Hong Kong/ Delish/ Happenings

HK Artisanal Brand Pandan Man Bakes with Purpose for Pink October

Pandan Pink Hope CakePhoto by Pandan Man

Local artisanal cake brand, Pandan Man, is baking it pink and making it count for Breast Cancer Awareness Month!

This October, treat yourself to the Pandan Pink Hope Cake (HK$78), a delightful symbol of sweetness and solidarity in the fight against breast cancer. More than just a dessert, this cake carries a purpose, supporting the vital work of the Hong Kong Breast Cancer Foundation (HKBCF). With every purchase, HK$10 will be donated to the organization, helping raise awareness about early detection and providing care for those affected by breast cancer.

The cake is made with light and fluffy pandan chiffon, a luscious, smooth Orh Nee (taro) filling, rich Chantilly cream, and kaya paste, all topped with a delicate pink fondant. This wonderful pink confection will be available exclusively in-store at the Landmark Atrium or Hysan Place pop-up stores until Oct. 31, 2025.

Pandan cake
Courtesy of Pandan Man
Cake
Courtesy of Pandan Man

Pandan Man was founded by husband-and-wife duo Brian and Caroline during the pandemic, and has since turned a family pandan chiffon recipe into a growing artisanal brand celebrated for its fluffy cakes, chewy mochi, and playful creations. This Pink October, the brand is combining its signature charm to make a difference for the local community, encouraging local dessert lovers to indulge with purpose.

Don’t miss the chance to support with sweetness! For updates, follow Pandan Man on Facebook and Instagram.

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Hong Kong/ Delish/ Happenings

Weekend Brunch Buffet and Bold Asian-Italian Pizzas Debut at BACI in LKF

11Photo by BACI

If your weekends revolve around good food and better company, BACI Trattoria & Bar just gave you two more reasons to head to Lan Kwai Fong. The Italian hotspot has rolled out a trio of bold new pizzas and launched a decadent weekend brunchbuffet.

Located in the heart of Lan Kwai Fong and known for its open kitchen, smoky crusts, and cocktail-fueled energy, and award-winning pizzas (ranked Top 2 in Hong Kong and Top 23 in Asia Pacific by 50 Top Pizza Italy), BACI is no stranger to culinary flair.

New Fusion Pizzas
Courtesy of BACI

Its latest menu to up the pizza game, crafted by Master Pizza Chef Roberto Marchi, blends Italian tradition with Asian flavor in ways that feel both daring and delicious.

The Pizza Pechino (HK$308) layers burrata over the iconic Lao Gan Ma chili sauce with spring onions and sesame oil, while the Pizza Mar Giallo (HK$278) combines crab meat, brie, tobiko, and salted duck egg with a sriracha mayo finish. For something heartier, the Char Siu Pork Pizza (HK$258) delivers smoky Hong Kong-style roast pork over Fior di latte cheese and green onion oil, paying a smoky, cheesy homage to Hong Kong’s beloved dish.

Each pizza is handcrafted by Master Pizza Chef Roberto Marchi and his team, using dough fermented for 24 hours to suit the city’s humidity, with the result of a crust that’s crisp, chewy, and kissed by fire in BACI’s custom-built ovens.

Weekend Brunch Buffet
Courtesy of BACI
Weekend Brunch Buffet
Courtesy of BACI

And for something special to kick off a lazy holiday, here comes the new weekend brunch buffet. Available Saturdays, Sundays, and public holidays from 12 PM to 3 PM, it includes unlimited antipasti, cold cuts, Italian hot dishes like Eggplant Parmigiana and Meatball Livornese, a dessert bar, and live pasta and pizza stations. Adults dine for HK$528, kids for HK$328, and early birds score 25% off with advance booking.

To elevate the experience, guests can opt for free-flow drink packages: HK$268 per person includes Prosecco, house red and white wines, spirits, bottled beer, and Bloody Marys. If you prefer a lighter touch, the alcohol-free package at HK$118 offers Virgin Mary mocktails, soft drinks, and juices.

Perfect for bold fusion or traditional Italian and a long weekend brunch with friends and families, BACI is the destination for a slice of Italy with a distinctly Hong Kong twist.

Reserve your table at BACI Trattoria & Bar now via their website or WhatsApp on +852 6299 2347. Follow their Instagram and Facebook for restaurant updates.

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Hong Kong/ The List/ What's On

Here Are Must-Go Oktoberfest Parties & Celebrations in Hong Kong (2025)

HKJC Happy Wednesday Oktoberfest 4Photo by HKJC/Facebook

Get ready to raise your steins because Oktoberfest is taking over Hong Kong with plenty of Bavarian flair, hearty food, and endless beer. From lively beer halls with Oompah bands to family-friendly feasts filled with pretzels, pork knuckles, and stein-holding competitions, the city is pulling out all the stops to bring Munich’s iconic festival spirit closer to home.

Whether you’re looking for an authentic German buffet, live folk music, or just an excuse to gather your friends for a good night out, here are the best Oktoberfest celebrations happening across Hong Kong this month!

Oktoberfest at The Champion

1 Oktoberfest at The Champion
Photo from Facebook/The Champion, Kai Tak Stadium

Celebrate Oktoberfest at The Champion in Kai Tak Stadium on Oct. 2 to 4, 2025, from 6 PM to 11 PM, and experience Hong Kong’s newest Bavarian-inspired beer festival. Held at the city’s largest sports bar, this debut event promises lively entertainment with a traditional Oompah band, bottomless German bites at a festive buffet, and exclusive party favors including a commemorative beer mug and hat for every guest.

Tickets are priced at HK$598 per person, inclusive of the buffet, with a 10% discount for reservations of eight or more. A 10% service charge applies, and guests under 18 are welcome but may only enjoy soft drinks. Contact 3756 5210 to reserve a spot.

Oktoberfest at The Champion The Champion, Kai Tak Stadium Thu, October 2 6:00 PM - 11:00 PM Celebrate Oktoberfest from Oct. 2-4, 2025, at The Champion, Kai Tak Stadium, with German buffet, beer mugs, live Oompah band, and festivities.

HKFC Oktoberfest 2025

2 Hong Kong Football Club (HKFC) Oktoberfest 2025
Photo from Website/Hong Kong Football Club (HKFC)

Raise a stein at the first-ever Hong Kong Football Club (HKFC) Oktoberfest 2025 on Oct. 4, from 7 PM to 12 AM. This one-night celebration transforms HKFC's Sports Hall into a lively Bavarian beer celebration with communal long tables, authentic German fare, and entertainment by Die Notenhobler, a traditional folk band flown in for the occasion. Guests can dig into an all-you-can-eat German buffet, enjoy spirited live music, and embrace the festive atmosphere with guests dressed in lederhosen or dirndls.

Tickets are HK$498 per adult, HK$398 per child aged 4 to 11, and free for infants under 4. Rates are inclusive of the buffet and a commemorative HKFC stein, with beverages available for purchase separately. Non-members are welcome but must be accompanied by a member, with no limit on the number of guest invites. For more details, contact 2830 9513 or send an email to catering@hkfc.com.

Hong Kong Football Club (HKFC) Oktoberfest 2025 Hong Kong Football Club, Sports Hall Sat, October 4
7:00 PM - 12:00 AM Celebrate HKFC Oktoberfest 2025 on Oct. 4, 2025, with a Bavarian buffet, live German folk band, and festive beer culture.

Happy Wednesday: Oktoberfest and Beerfest

3 Happy Wednesday: Oktoberfest and Beerfest
Photo by HKJC

Celebrate Happy Wednesday: Oktoberfest and Beerfest at the Happy Valley Racecourse on Oct. 8 and 15, 2025, from 7 PM to 12 AM, and witness how Bavarian traditions meet racing thrills. The festivities kick off on Oct. 8 with a ceremonial beer tapping by the German Consul General and The Hong Kong Jockey Club (HKJC) CEO, followed by live performances from German folk band Die Notenhobler and Oktoberfest dancers. On Oct. 15, Beerfest returns with high-energy sets from folk-rock favorites The Young Bucks.

Guests can indulge in German classics like pork knuckles, pretzels, and Sauerbraten, paired with Löwenbräu and Paulaner brews, while enjoying games, entertainment, and premium dining at the Pavilion Stand. Ticket prices vary by package, with reservations available online at HKJC's website.

Happy Wednesday: Oktoberfest and Beerfest Happy Valley Racecourse Wed, October 8 6:00 PM onwards Oktoberfest on October 8 and Beerfest on Oct 15 return to Happy Valley Racecourse with folk bands, dancers, Bavarian bites, and premium brews.

Chef’s Market & Stormies Oktoberfest 2025

4 Chef’s Market & Stormies Oktoberfest 2025
Photo from Website/Chef’s Market

Celebrate Chef’s Market and Stormies' Oktoberfest 2025 from Oct. 9 to Nov. 2, from 6 PM to 10 PM (Monday to Saturday) and from 3 PM to 7 PM (Sunday), at Central Market Oasis. Back for its third year, this lively festival brings the authentic Bavarian spirit to the city with live performances by German folk band Die Notenhobler and hearty German classics like pork knuckle, sausages, and apple strudel, plus an impressive lineup of German brews including Löwenbräu and Franziskaner Weissbier.

Ticket prices vary by zone and day starting at HK$170, with VIP and combo packages including beer, a main course, and festive souvenirs such as mugs and classic Beerfest hats. Kids’ tickets are available for HK$100, including juice, a mini burger with fries, gelato, and a special edition souvenir mug.

Chef’s Market & Stormies Oktoberfest 2025 Central Market Oasis, Stormies Thu, October 9 3:00 PM - 10:00 PM Celebrate Oktoberfest 2025 from Oct. 9 to Nov. 2, 2025, at Central Market Oasis with live music, authentic beers, and German cuisine.

Oktoberfest at BaseHall 01

5 Oktoberfest at BaseHall 01
Photo from Website/Eventbrite

Celebrate Oktoberfest at BaseHall 01 on Oct. 18, 2025, from 6 PM to 12 AM. Returning for its fifth year, this lively one-night event transforms BaseHall 01 into a Bavarian beer tent, featuring a keg tapping ceremony at 7 PM, a stein-holding competition with prizes, live DJ sets, and performances by an Oompah band. Guests can enjoy a variety of German-inspired snacks and sip on Young Master’s exclusive Festbier while soaking in the loud, high-energy Oktoberfest atmosphere.

Tickets are priced at HK$180 (early bird), HK$220 (regular), and HK$260 (walk-in), including one Festbier. Tables are limited and available on a first-come, first-served basis.

Oktoberfest at BaseHall 01 BaseHall 01 Sat, October 18
6:00 PM onwards Experience Oktoberfest at BaseHall 01 on Oct. 18, 2025, with beer, music, Bavarian snacks, and festive competitions in Central.

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Hong Kong/ The List/ Nightlife

Guest Shifts in Hong Kong to Celebrate The World’s 50 Best Bars 2025

50 Best Bars

Get ready to toast to one of the biggest weeks in Hong Kong’s cocktail calendar as the city welcomes The World’s 50 Best Bars 2025 with a lineup of guest shifts you won’t want to miss. Some of the world’s best bartenders and award-winning bars are flying in to shake things up, bringing signature cocktails, creative twists, and unforgettable vibes to town.

Whether you’re into classics done right or adventurous new mixes, these events are the perfect way to celebrate the global bar scene right here in Hong Kong. Here’s our roundup of the best guest shifts to check out!

Alibi – Wine Dine Be Social: Global Guest Shift Series for World’s 50 Best Bars

2 Alibi – Wine Dine Be Social: Global Guest Shift Series for World’s 50 Best Bars
Photo by Alibi – Wine Dine Be Social

Join Alibi – Wine Dine Be Social's Global Guest Shift Series from Sept. 25 to Oct. 11, 2025, as they celebrate The World’s 50 Best Bars Awards in Hong Kong. This exclusive series brings award-winning bartenders from across Asia to showcase their artistry, culture, and unique approach to mixology in one destination. Here's the lineup:

  • Sept. 25 – WA-SHU, Taipei: Alan Cheah and Ken Tsang bring WA-SHU’s “single-flavoured” cocktails to Hong Kong, highlighting Japanese liqueurs infused with Taiwanese produce, from 8 PM to 11 PM.
  • Oct. 6 – THE TUXEDO, Shanghai: Robin Leung showcases post-modern classics blending East and West, from 8 PM to 11 PM.
  • Oct. 7 – Bar SookHee, Seoul: Ju Young Lee presents stylish Korean mixology, from 8 PM to 11 PM.
  • Oct. 9 – The Curator, Manila: David Ong and Kiko Victor serve precise cocktails with Ketel One, Don Julio, Tanqueray Ten, and Zacapa, from 8 PM to 11 PM.
  • Oct. 11 – Bar STG, Wuhan: Shakira Huang brings her flair for cocktail artistry, from 8 PM to 11 PM.

Cocktails are HK$148 per glass plus 10% service charge. To reserve, contact Alibi at +852 3552 3231 or cdhkg.alibi@cordishotels.com.

Alibi – Wine Dine Be Social: Global Guest Shift Series for World’s 50 Best Bars Alibi – Wine Dine Be Social Thu, September 25 8:00 PM - 11:00 PM Celebrate Asia’s bar culture at Alibi – Wine Dine Be Social with guest shifts from Sept. 25-Oct. 11, 2025, in Hong Kong.

Singular City Drink Cocktail Trail - World’s 50 Best Edition

3 Singular City Drink Cocktail Trail - World’s 50 Best Edition
Photo from Website/Singular Concepts

Mark your calendars for the Singular City Drink Cocktail Trail: World’s 50 Best Edition from Sept. 29 to Oct. 16, 2025, as Singular Concepts celebrates the debut of The World’s 50 Best Bars Awards with 10 exclusive guest shifts from 19 globally renowned bars. Take your pick from the list below!

  • Oct. 5 – Barcode, from 6 PM to 8 PM: Canada Takeover with Laowai (Vancouver, No. 67, North America’s 50 Best Bars 2025) and Bar Bello (Montreal)
  • Oct. 6 – Barcode, from 6 PM to 8 PM: Reka:Bar (Kuala Lumpur, No. 47, Asia’s 50 Best Bars 2025)
  • Oct. 6 – Tell Camellia, from 6 PM to 8 PM: Angelita (Madrid, No. 65, The World’s 50 Best Bars 2024)
  • Oct. 6 – The Daily Tot, from 7 PM to 10 PM: Le Room (Taipei, No. 54, Asia’s 50 Best Bars 2023)
  • Oct. 7 – Tell Camellia, from 6 PM to 8 PM: Bar Cham (Seoul, No. 6, Asia’s 50 Best Bars 2025 & No. 71, The World’s 50 Best Bars 2025)
  • Oct. 7 – Barcode, from 6 PM to 8 PM: Campari Red Hands x Barcodes
  • Oct. 7 – Kinsman, from 6 PM to 12 AM: Laizhou Distillery Guest Shift Marathon featuring Speak Low, The Curator, Three X Co, Carrots Bar, Paal, Gong-Gan, Hide & Seek, and Dolomite
  • Oct. 7 – The Daily Tot, from 8 PM to 11 PM: Bar Outrigger (Goa, No. 55, Asia’s 50 Best Bars 2025) and Una Hacienda (Bangalore)
  • Oct. 7 – Ella The Trilogy, from 6 PM to 8 PM: Elephant Room (Singapore, No. 65, Asia’s 50 Best Bars 2024)
  • Oct. 9 – Kinsman, from 6 PM to 10 PM: Ramos-only Guest Shift with Bar Choice (Shenzhen)

Tickets are available via Singular Concept's website as Cocktail Master (HK$640) with seven drinks, a tumbler, and exclusive access, or Cocktail Connoisseur (HK$489) with five curated cocktails. Limited-edition maps, collectible bar pins, games, and prizes are also available.

Singular City Drink Cocktail Trail - World’s 50 Best Edition Multiple locations Mon, September 29 5:00 PM - 12:00 AM Embark on the Singular City Drink Cocktail Trail from Sept. 29 to Oct. 16, 2025, with 19 world-class bars across Hong Kong.

World's 50 Best x Courtroom HK Guest Shifts

4 World's 50 Best x Courtroom HK Guest Shifts
Photo by Courtroom HK

Celebrate world-class mixology at Courtroom from Oct. 6 to 7, 2025, as part of The World’s 50 Best Bars festivities in Hong Kong. On Oct. 6, from 7 PM to 9 PM, "Global Order: A Trio of Titans" features George Kavaklis and George Komninakis of Barro Negro Athens (#68, The World’s 50 Best Bars 2024) alongside Orsu Loviconi of World of Mixologists, offering agave-forward creations that blend Greek innovation with Mexican tradition, supported by Mancino Vermouth, Motel Mezcal, Zubrowka Vodka, and El Mexicano.

The celebration continues on Oct. 7, from 4 PM to 6 PM, with "The New York Verdict" led by Bobbi Adler of Shinji’s New York (#90, North America’s 50 Best Bars 2025), presenting science-driven, high-tech cocktails featuring Bombay Sapphire, Bacardi, Dewar’s 12, and Grey Goose. Contact info@courtroombarhk.com for more details!

World's 50 Best x Courtroom HK Guest Shifts Courtroom HK Mon, October 6 7:00 PM - 9:00 PM Experience Courtroom’s global cocktail stage in Hong Kong with guest shifts from Barro Negro Athens, World of Mixologists, and Shinji's New York.

Terrible Baby: The World’s 50 Best Bars Global Pop-Ups

5 Terrible Baby: The World’s 50 Best Bars Global Pop-Ups
Photo by Terrible Baby

Raise a glass at Terrible Baby, Eaton HK, from Oct. 4 to 10, 2025, as the venue hosts a series of international cocktail pop-ups celebrating the debut of The World’s 50 Best Bars in Hong Kong. The series kicks off on Oct. 4, from 7 PM until sold out, with 90’s Dining Bar (New Taipei City) and The Loft (Bangkok) presenting inventive cocktails by Zack Chang and Song Terbsiri, accompanied by a graffiti installation by Omacke. On Oct. 7, from 7 PM until sold out, Tres Monos (Buenos Aires, #7, The World’s 50 Best Bars 2024) will showcase playful, sustainable mixology.

Moving on to Thursday on Oct. 9, from 7 PM until sold out, the bar features Allegory (Washington, D.C., #45, North America’s 50 Best Bars 2025) with its acclaimed "Banned in DC" menu. Lastly, the finale on Oct. 10, from 7 PM until sold out, welcomes La Borracha (Accra) for a vibrant agave-driven celebration led by Seraphine Afladey.

Terrible Baby: The World’s 50 Best Bars Global Pop-Ups Terrible Baby Sat, October 4 7:00 PM onwards Celebrate global cocktail culture at Terrible Baby, Eaton HK, with four pop-ups from acclaimed international bars from Oct. 4-10, 2025.

Red Sugar Guest Shift Series: Bartenders from Top 50 Asia Bars

6 Red Sugar Guest Shift Series: Bartenders from Top 50 Asia Bars
Photo by Red Sugar

Experience an unforgettable week of cocktails at Red Sugar, Kerry Hotel, Hong Kong, from Oct. 3 to 11, 2025, from 8 PM to 11 PM, as part of the bar’s Guest Shift Series. This limited-time takeover features six renowned bartenders presenting their signature creations in one of Hong Kong’s most stunning rooftop venues.

  • Oct. 3 to 4 – Peter Kwok: DMBA’s 2021 Bartender of the Year (North) showcases cocktails blending traditional Chinese ingredients with modern mixology.
  • Oct. 6 – Volkan Ibil (The Back Room, Manila): Representing the speakeasy-inspired bar ranked 45th on Asia’s Top 50 Bars 2020, Volkan presents inventive cocktails he helped craft.
  • Oct. 10 – Wallace Lau & Jackie Ho: Local star Wallace Lau joins Disaronno Brand Ambassador Jackie Ho for a dynamic duo of award-winning creations.
  • Oct. 11Soko (Seoul): Closing the series, Soko’s bartenders deliver choreographed, high-precision cocktails from their 54th-ranked Asia Top 50 Bars 2025 menu.

Walk-ins are welcome, with drinks subject to a 10% service charge. For more details, contact redsugar.khhk@thekerryhotels.com.

Red Sugar Guest Shift Series: Bartenders from Top 50 Asia Bars Red Sugar Fri, October 3 8:00 PM - 11:00 PM Sip world-class cocktails at Red Sugar, Kerry Hotel, as top bartenders from Asia’s 50 Best Bars take over Oct. 3-11, 2025.

The Foundry Asia Presents: The Best of All Worlds

7 The Foundry Asia Presents: The Best of All Worlds
Photo by The Foundry Asia

Celebrate The Foundry Asia’s second anniversary with a week of international cocktail collaborations from Oct. 4 to 9, 2025, across Hong Kong and Macau. Coinciding with The World’s 50 Best Bars 2025, this series brings together top bars and bartenders from around the globe for activations, takeovers, and late-night parties that highlight creativity, culture, and community.

  • Oct. 4 – Wing Lei Bar (Macau), from 5 PM to 10 PM – Macau Meets Mexico: Aruba Day Drink & Las Brujas
  • Oct. 4 – Call Me AL, from 9:30 PM until late – 50 Best Signature Sessions
  • Oct. 5 – Bourkes Hong Kong, from 3 PM to 6 PM – Wing Lei Bar Takeover
  • Oct. 5 – Quinary, from 6 PM to 9 PM – Red Frog & Le Syndicat
  • Oct. 5 – Call Me AL, from 9:30 PM until late – Yacht Club
  • Oct. 6 – The Pre-50 Best Dim Sum Party, from 3 PM to 5 PM
  • Oct. 6 – Quinary, from 6 PM to 9 PM – Alquímico & Clemente
  • Oct. 6 – The Opposites, from 7 PM to 10 PM – Double Chicken Please
  • Oct. 6 – Artifact, from 8 PM until sold out – ATLAS
  • Oct. 6 – Solisca Tequila Launch Party, from 8 PM until late
  • Oct. 7 – Quinary, from 6 PM to 9 PM – Hero Bar & Röda Huset
  • Oct. 7 – The Opposites, from 7 PM until sold out – Like Minded Creatures
  • Oct. 7 – Artifact, from 8 PM until sold out – Moonrock
  • Oct. 7 – Call Me AL, with seatings at 6:30 PM and 8:30 PM – Atwater & Foiegwa Kitchen & Bar Takeover
  • Oct. 9 – LALA, from 6 PM to 9 PM – Joseph Haywood of The Warehouse Lobby Bar
  • Oct. 9 – The Opposites, from 8 PM to 11 PM – Himkok × Messenger Service
  • Oct. 9 – Artifact, from 8 PM until sold out – Foco
  • Oct. 9 – Call Me AL, from 9 PM until late – SIDE VIBE Late Night Mr. Black Pizza Party

Most of the guest shifts are on a walk-in basis only. For inquiries and more details, contact the respective venues or send an email to hello@thefoundry.asia.

The Foundry Asia Presents: The Best of All Worlds Multiple locations Sat, October 4 7:00 PM onwards Celebrate global cocktail culture at The Foundry Asia’s 2nd anniversary with world-class guest shifts across Hong Kong and Macau this October.

Ho Lee Fook ft. Wing Lei Bar & Hope & Sesame

1 Ho Lee Fook ft. Wing Lei Bar & Hope & Sesame
Photo by Ho Lee Fook

Celebrate a night of culinary and cocktail artistry at Ho Lee Fook on Oct. 6, 2025, from 6 PM, as part of the 50 Best Signature Sessions by The World’s 50 Best Bars. This exclusive collaboration features Executive Chef ArChan Chan, Andrew Ho of Hope & Sesame (No. 7 in Asia’s 50 Best Bars 2025), and Mark Lloyd of Wing Lei Bar, offering a six-course dinner paired with bespoke cocktails that highlight bold Cantonese flavors.

The evening continues with a late-night after-party from 10 PM, featuring cocktails, chef’s snacks, and music from a Canto DJ. Tickets are HK$388 per guest, with limited availability.

Ho Lee Fook ft. Wing Lei Bar & Hope & Sesame Ho Lee Fook Mon, October 6
6:00 PM onwards Experience Ho Lee Fook’s exclusive collaboration on Oct. 6, 2025, pairing Cantonese cuisine with innovative cocktails in the 50 Best Signature Sessions.

Honky Tonks Tavern & Bourke's Guest Shifts - World's 50 Best

8 Honky Tonks Tavern & Bourke's Guest Shifts - World's 50 Best
Photo by Honky Tonks Tavern & Bourke's

Celebrate great sips as Honky Tonks Tavern and Bourke’s present a dynamic lineup of guest shifts and parties from Oct. 4 to 10, 2025, in conjunction with The World’s 50 Best Bars 2025. With bartenders flying in from Argentina, Scotland, Mexico, Australia, Sri Lanka, and more, the week is set to deliver world-class cocktails, music, and community spirit across two of Hong Kong’s most vibrant venues.

  • Oct. 4 – Honky Tonks Tavern, from 5 PM to 9 PM – Yacht Club (Denver) and Tres Monos (Buenos Aires). Doors open at 2 PM.
  • Oct. 5 – Honky Tonks Tavern, from 5 PM to 9:30 PM – Tlecān (Mexico City), Caretaker’s Cottage (Melbourne), and Panda & Sons (Scotland). Doors open at 2 PM.
  • Oct. 5 – Bourke’s, from 12 PM to 3 PM – Wing Lei Bar Sunday Roast Lunch, followed by a guest shift from 3 PM to 6 PM.
  • Oct. 6 – Bourke’s, from 3 PM until late – Campari x Bourke’s “G’Day Hong Kong!” with The Waratah, Old Love’s, and Cantina OK!, plus DJ Mike Wolf.
  • Oct. 7 – Honky Tonks Tavern, from 5 PM until late – 5th Anniversary Party with Sago House (Singapore), Aruba Day Drink (Tijuana), Hanky Panky (Mexico City), and Smoke & Bitters (Sri Lanka).
  • Oct. 8 – Bourke’s, from 12 PM to 3 PM – Moebourke’s Brunch with Moebius (Milan).
  • Oct. 9 – Bourke’s, from 5 PM to 8 PM – Satan’s Whiskers (London).
  • Oct. 10 – Bourke’s, from 5 PM to 8 PM – Hideaway Goa (India).

All events are walk-in only, with limited portions available on a first-come basis. Arrive early to secure your spot and experience a week of boundary-pushing cocktails!

Honky Tonks Tavern & Bourke's Guest Shifts - World's 50 Best Honky Tonks Tavern & Bourke's Sat, October 4 2:00 PM onwards Celebrate Honky Tonks Tavern’s 5th anniversary and Bourke’s guest shifts with world-class bars at Hong Kong’s World’s 50 Best 2025.

Avoca Guest Shifts for World's 50 Best Bars

9 Avoca Guest Shifts for World's 50 Best Bars
Photo by Avoca

Celebrate the global cocktail scene as Avoca at Mondrian Hong Kong hosts an electrifying guest shift series for the World’s 50 Best Bars 2025 on Oct. 6 to 7, 2025.

On Monday, Oct. 6, 2025, Jeff Savage, Head Bartender of Prophecy in Vancouver (#53 North America’s 50 Best Bars 2025), takes over the bar with cocktails that merge vintage sophistication and modern innovation. On Tuesday, Oct. 7, 2025, Obsidian from Shenzhen (#51 Asia’s 50 Best Bars 2025), led by Beverage Director Paul Hsu and Head Mixologist Victor Su, presents inventive creations that deconstruct classics and celebrate local flavors.

These two nights spotlight international bartending talent while raising the bar for Hong Kong’s cocktail scene. Entry is walk-in only, so come early to secure a spot!

Avoca Guest Shifts for World's 50 Best Bars Avoca Hong Kong Mon, October 6 8:00 PM - 11:00 PM Celebrate World’s 50 Best Bars in Hong Kong as Avoca hosts guest shifts with Prophecy in Vancouver and Obsidian from Shenzhen this Oct. 6-7, 2025.

Zuma: Friends of the House Bar Takeovers #W50B Edition

10 Zuma: Friends of the House Bar Takeovers #W50B Edition
Photo by Zuma

Celebrate the art of mixology as Zuma Hong Kong hosts a series of guest shifts from Oct. 6 to 9, 2025, in honor of the first-ever The World’s 50 Best Bars ceremony in Hong Kong. The program highlights global collaborations between Zuma’s bartenders and world-renowned cocktail talents, offering guests a rare chance to savor inventive drinks in an electrifying atmosphere. Here’s what’s on the lineup:

  • Oct. 6, from 6 PM to 9 PM – Zuma’s global team showcases exclusive cocktails from bar managers across Hong Kong, Bangkok, Dubai, and beyond.
  • Oct. 7, from 6 PM to 9 PM – Bastien Ciocca of Hope & Sesame (#7 Asia’s 50 Best Bars 2025) joins Andrei Makarevich for a one-night-only cocktail menu.
  • Oct. 9, from 7 PM to 9 PM – Marcy Sakuma, KI NO BI global brand ambassador, presents inventive gin cocktails and an exclusive brand collaboration reveal.

All events are walk-in only, so arrive early to enjoy these world-class takeovers!

Zuma: Friends of the House Bar Takeovers #W50B Edition Zuma Hong Kong Mon, October 6 6:00 PM - 9:00 PM Celebrate the World’s 50 Best Bars in style at Zuma Hong Kong with exclusive bar takeovers from Oct. 6-9, 2025.

Campari Group The World’s 50 Best Bars 2025 Guest Shifts

11 Campari Group The World’s 50 Best Bars 2025 Guest Shifts
Photo by Campari Group

Campari Group is thrilled to celebrate The World’s 50 Best Bars 2025 with a three-day series of events in Hong Kong from Oct. 5-7. The program will bring together world-renowned bartenders and hospitality professionals for panels, tastings, and guest shifts that spotlight innovation, creativity, and global cocktail culture. Check them out!

  • Oct. 5, COA Hong KongAgave Conversation: How Agave is Used in Cocktails (12 PM-1:30 PM) with Dr Iván Saldaña, Freddy Andreasson, and Jay Khan. Followed by Exclusive Tasting Session with Dr Iván Saldaña (2 PM-3:30 PM). Tickets are priced at HK$250, with proceeds going to Habitat for Humanity Hong Kong.
  • Oct. 5, The Green DoorCampari Hospitality Takeover by Asian Talents (4 PM-7 PM) featuring Phoebe Han (Healer, Shanghai), Supawit “Palm” Muttarattana (Drywave Cocktail Studio, Bangkok), and Mitzar Lee (Le Chamber, Seoul).
  • Oct. 6, Bourke’sCampari x Bourke’s Presents G’Day Hong Kong by Australian Talents with Aled Burt (3 PM-6 PM), Evan Strove & Andie Bulley (6 PM-8 PM), Dre Walters, Adam Cork & Callum Marra (8 PM-10 PM), and Jax Kite & Jordan Grocock (10 PM to midnight).
  • Oct. 6, COA Hong KongSouth America Showcase: Bar El Gallo Altanero Takeover (6 PM-9 PM) with Freddy Andreasson presenting Guadalajara-inspired cocktails.
  • Oct. 6, ArtifactArtifact Presents ATLAS: An Iconic Bar Takes Hold (8 PM until late), bringing Singapore’s ATLAS Bar and its award-winning cocktails to Hong Kong.
  • Oct. 7, Birdsong at Kimpton Hong KongBest of Europe Takeover (3 PM-7 PM) with Tomasso Cecca (Camparino, Milan), Rory Shepherd (De Vie, Paris), and Campari Red Hand winners Alessandro D’Alessio, Andrea Pace, Luca Salvioli, and Marco Masier.

Most events are walk-in only with limited capacity. For more details, contact the respective venues.

Campari Group The World’s 50 Best Bars 2025 Guest Shifts Multiple locations Sun, October 5 12:00 PM onwards Celebrate cocktail excellence with Campari’s events in Hong Kong from Oct. 5-7, 2025, ahead of The World’s 50 Best Bars awards.

Roucou: “DIS Superstar Night” with Soowon Lee of Bar SookHee (Seoul)

12 Disaronno with Soowon Lee of Bar SookHee (Seoul)
Photo by Roucou

Soowon Lee, founder of Bar SookHee (숙희) and Disaronno Brand Ambassador (South Korea), brings his signature mixology to Hong Kong for a special guest shift during The World’s 50 Best Bars 2025 week. Enjoy a curated cocktail menu blending Disaronno’s iconic flavors with bold Korean creativity in the intimate setting of Roucou.

Cocktails at HK$128:
• Peanut Butter Godfather
• Organic Cherry Coke
• Velvet Smoothie
• Bloody Tia Maria

Dis-Superstar Night Roucou Tue, October 7
7:00 PM - 11:00 PM “DIS Superstar Night” brings Soowon Lee of Bar SookHee and Disaronno Korea to Roucou for an exclusive night of cocktails on Oct. 7, 7 PM–11 PM.

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Hong Kong/ Delish/ Happenings

Taste Tomorrow's Coffee: Blue Bottle Studio's Intimate Experience in HK

21Photo by Blue Bottle Coffee Hong Kong

Ever wondered what coffee might taste like in the future? Blue Bottle Coffee has an answer, and it has nothing to do with your favorite Arabica. This October, the cult-favorite roaster reintroduces its exclusive Blue Bottle Studio experience to Hong Kong, inviting guests into a sensory journey that’s as much about the future of coffee as it is about flavor.

Running from Oct. 1 to 26, 2025, the Studio takes over Blue Bottle’s Wan Chai café with a reservation-only, 90-minute tasting session curated for just six guests at a time. The theme, “The Future of Coffee,” explores lesser-known species, Liberica and Excelsa, chosen for their climate resilience and striking flavor profiles.

Blue Bottle Studio's Intimate Experience
Courtesy of Blue Bottle Coffee Hong Kong
Blue Bottle Studio's Intimate Experience
Courtesy of Blue Bottle Coffee Hong Kong

Liberica, with its deep roots and natural drought resistance, thrives in warm, low-altitude climates, offering farmers a more stable crop in the face of climate change. But it’s the flavor that steals the show. With notes of blueberry, jackfruit, and roasted barley tea, it’s wrapped in a rounded sweetness that’s both elegant and tropical.

Excelsa, Liberica’s botanical cousin, adds a lively twist with notes of guava, banana, and subtle spice, bringing playful complexity to the cup. Together, they offer a glimpse into a more sustainable, diverse, and imaginative coffee landscape.

The experience includes six drinks and two sweets, crafted by Blue Bottle founder James Freeman and coffee visionary Benjamin Brewer, with desserts by acclaimed pastry chefs Yuichi Goto and Kazuhiro Nakamura. Highlights include a Vietnamese Liberica with barley tea notes, a Malaysian Liberica with tropical florals, and an Indian Excelsa transformed into house-made instant coffee. There’s even a nod to Japanese kissaten culture with a “Nel Drip” brew served black and au lait.

Blue Bottle Coffee Hong Kong's recent collaboration with Mariemekko
Photo from Instagram/Blue Bottle Coffee Hong Kong

Guests are guided through the lifecycle of coffee, from leaf to cherry to seed, engaging all five senses in a narrative that’s educational and indulgent. It’s a rare chance to taste coffees that may define the next generation of brewing, all while seated in a minimalist, gallery-like setting that brings back your memories in Kyoto.

Tickets are priced at HK$780, including a HK$200 café credit, and are available Fridays through Sundays and select public holidays. Reservations can be made via Eventbrite.

Book your seat at Blue Bottle Studio and experience coffee’s next chapter. For more information, follow Blue Bottle Coffee Hong Kong’s Instagram and Facebook.

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Hong Kong/ Delish/ Happenings

Legendary Chef Nobu Matsuhisa Returns to the Regent Hong Kong This October

20250922 NobuPhoto by Regent Hong Kong

Regent Hong Kong is honored to welcome back Chef Nobu Matsuhisa for an exclusive three-night dining experience. From Oct. 15 to 17, 2025, guests can indulge in a rare gastronomic journey titled “Nobu in Town Omakase,” personally presented by Chef Nobu at his namesake harbourfront Hong Kong restaurant.

The main dining hall at Nobu, Regent Hong Kong
Courtesy of Regent Hong Kong

For this highly anticipated engagement, Chef Nobu has curated an exquisite progression of dishes that exemplify his iconic blend of refinement, innovation, and artistry.  The evening begins with Nori Caviar Avocado Tacos, followed by the Nobu-style SashimiSanten Mori, and the indulgent Lobster Salad with Black Sesame.

Nori Caviar Avocado Tacos by Chef Nobu
Nori Caviar Avocado Tacos | Courtesy of Regent Hong Kong
Grilled A5 Wagyu with Wasabi Pepper Sauce by Chef Nobu
Grilled A5 Wagyu with Wasabi Pepper Sauce | Courtesy of Regent Hong Kong

A refined Premium Sushi Selection with Clear Soup follows, leading into the elevated flavours of Amadai with Crispy Vegetables, delicately balanced with umami richness. At the centre of it all is the decadent Grilled A5 Wagyu with Wasabi Pepper Sauce, paired with a silky Matsukaate Chawanmushi, evoking the height of seasonal luxury.

The comforting elegance of Seasonal Vegetable Inaniwa Soba continues the gastronomic experience, finishing with a luminous finale: a vibrant Pear Honey Semifreddo with Caramel Hazelnut, paired with Genmaicha Ice Cream, the perfect culmination to an evening of culinary artistry.

The exclusive menu is priced at HK$1,888 per person, with a rare opportunity to savour Chef Nobu’s signature creations in a chic and intimate setting with spectacular views overlooking Victoria Harbour.

“It is always a pleasure to return to Hong Kong, a dynamic and sophisticated culinary capital that has embraced Nobu cuisine with such enthusiasm,” shares Chef Nobu Matsuhisa. “For this exclusive ‘Nobu in Town Omakase,’ my intention is to present a menu that reflects both my signature culinary philosophy and the spirit of refinement that Regent Hong Kong represents.”

Seating is limited, with advanced reservations required.

Learn more about Nobu restaurants by visiting their website here and following their Instagram page. Visit Regent Hong Kong’s website here and follow their Facebook and Instagram pages.

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Hong Kong/ Delish/ Happenings

TokyoLima Launches New Semi-Buffet Set Lunch with a Nikkei Twist

11Photo by TokyoLima

There’s a new rhythm to lunchtime in Central, and it’s pulsing with Nikkei flavor. TokyoLima, Hong Kong’s trailblazing Japanese-Peruvian restaurant, has unveiled its latest midday offering: a semi-buffet set lunch that blends bold tastes with breezy convenience. Available Monday to Friday, this new format invites diners to kick off with a vibrant buffet of starters before settling into a plated main course, each dish a nod to the restaurant’s signature fusion flair.

TokyoLima's new semi-buffet set
Courtesy of TokyoLima

The concept blends the best of both worlds: guests begin with a vibrant buffet spread featuring makis, ceviches, salads, and flatbreads with dips, perfect for diving in the moment you sit down. Then comes the mains: a plated dish of your choice, with options spanning vegetarian, seafood, and meat selections like Crispy Barramundi, TokyoLima Steak, or Charred Eggplant with Romesco Sauce, each crafted with the restaurant’s signature Japanese-Peruvian flair.

Prices start at HK$198, with a special FRUNCH Friday edition at HK$248, which includes 60 minutes of free-flow drinks to toast the weekend early. It’s a clever twist on the traditional lunch format, ideal for those who want variety without sacrificing quality or time.

TokyoLima's new semi-buffet set
Courtesy of TokyoLima

Located in a tucked-away spot on Lyndhurst Terrace, TokyoLima has long been known for its buzzing izakaya energy and late-night vibes. This new lunch offering brings that same spirit to daylight hours, inviting diners to enjoy bold flavors and warm hospitality in a more casual, daytime setting.

For those looking to impress a client, escape the office grind, or simply treat yourself to something different, TokyoLima’s semi-buffet lunch delivers a satisfying mix of speed, style, and substance.

Reserve your table via TokyoLima’s website to upgrade your lunch game, and follow them on Instagram and Facebook for more information.

Location: TokyoLima, G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central, Hong Kong

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Hong Kong/ Delish/ Happenings

MGM COTAI Hosts Michelin-Starred Aji and Meta for a Two-Day Culinary Collab

20250916 MGM COTAIPhoto by MGM COTAI

MGM is set to continue its acclaimed “Gastronomic Journey with Star Chefs” series with an upcoming two-day, exclusive four-hand dining collaboration at Aji in MGM COTAI this Sept. 26 to 27, 2025.

The event brings together two Michelin-starred chefs, Executive Sous Chef Pan Sihui of Aji, and Chef-owner Sun Kim of two Michelin-starred restaurant Meta. The two chefs are known for blending French culinary techniques with Asian influences, crafting menus that balance precision with soul.

Two Michelin-starred chefs will join forces for a two-day, exclusive four hand dining collaboration.
Chef Sun Kim of Meta (Left) and Chef Pan Sihui of Aji (Right) | Courtesy of MGM COTAI

Chef Sun Kim’s Meta, ranked in Asia’s 50 Best Restaurants for five consecutive years, is acclaimed for its modern, Korean-rooted, and seasonality-driven tasting menus. Signatures include Jeju Abalone with Kamate and Lily Bulb and Chawanmushi, which exemplify Chef Sun Kim’s approach to storytelling through food.

Chef Pan, on the other hand, continues to push boundaries of “Asian Bistronomy” at Aji. His creations, such as the Blue Lobster with Laksa Leaf and hand-pulled YuzuSomen Noodles, and the charcoal-grilled Wagyu Short Rib, cured with Koji and served with Nyonya-style Pickles and Black Curry, pay homage to his Chinese roots and Singaporean background with refined flair.

Together, the two chefs will present a six-course lunch menu exclusively on Sept. 27, and an eight-course dinner menu served on Sept. 26 and 27. The lunch is priced at MOP1,288 per person, while the dinner is MOP1,888 per person.

Guests may also opt for sommelier pairings at MOP450 for lunch and MOP550 for dinner, to enhance the overall dining experience.

Reservations are now open via (853) 8806 2308 or through MGM COTAI’s website.

For more information, follow MGM on Facebook and Instagram.

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