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 Porch Reimagines South Korean Tradition with Food for the Heart
The Porch Kerry Hotel Photo by The Porch

Sometimes, a home-cooked meals is all you need to slow things down, a gentle and comforting hug from the everyday rush.

Amid Hong Kong’s dynamic and ever-evolving dining scene, Korchina F&B's newest venue The Porch is a breath of fresh air. No flashy concepts or over-curated theatrics—just authentic Korean food, rooted in warmth and memory. 

Tucked in a corner of Kerry Hotel overlooking Victoria Harbor, The Porch is a comfort kitchen offering more than just stunning views: a sense of home. 

Drawing inspiration from South Korea’s Madang culture, where life unravels away from the hustle and bustle, The Porch offers the simplicity of shared meals and slow-fermented flavors, making every moment feel more meaningful. 

The signage of the restaurant
Courtesy of The Porch

“The vision was about wanting a true gathering space, not the empty kind, but a fertile space where conversations meander, silences settle like old friends, and food becomes a shared language in front of the beautiful Whampoa promenade – similar to relaxing near the Han River in Seoul,” shares Sun Mi Park, CEO of Korchina F&B

The Porch redefines Korean food as a shared language, emphasizing on the simplicity and warmth of backyard family meals that are effortless and abundant. 

Their menu introduces house special: the National OG Chicken (HKD$128) hand torn tableside by The Porch's culinary team, a classic 1960s street icon where vendors fried hens into crispy gold for laborers, holding a special place in Korean food culture that represent the simpler times of sharing and gathering. 

The OG National Fried Chicken is a fried whole chicken, meant to be shared with others.
Courtesy of The Porch

Another 1950s to 60s staple is soulful Korean BBQ. The Porch introduces a delectable twist on Seoul’s classic backyard food culture with the K-BBQ Kochi Skewers (HKD$18 -HKD$68), which were born in port cities like Busan, where dockworkers first threaded scraps of meat and seafood onto bamboo sticks. This tradition has now evolved into an irresistible culinary experience. 

The Porch presents premium-quality options like beef, pork, lamb, and chicken that are perfect for mixing and matching, all at attractive affordable prices. 

Other stellar menu items include the Korean Marinated Galbi Ribs (HKD$32), Chuck Flap Tail (HKD$68), Pork Skin (HKD$22), Pork Belly Samgyupsal (HKD$22), and Black Pork Ribs (HKD$32), among many others that deliver a truly succulent and smoky grilled experience. 

The Korean BBQ Kochi Skewers are perfect for a filling meal.
Courtesy of The Porch

The Porch goes beyond its signature BBQ to offer a selection of hearty, rustic Korean dishes that evoke the comforting flavours of home. From rice to soups and noodles, these dishes bring authentic Korean culinary traditions to life. 

Highlights include the Perilla Oil Makguksu Noodles (HKD$88), a nutty and refreshing noodle dish tossed in aromatic perilla oil, and the Soy Bean Cold Noodles (HKD$88), featuring chewy noodles in a creamy, savory soy milk broth – an ultimate summer cooler. Both dishes are must-tries, delivering a taste of Korea’s rich culinary heritage at The Porch. 

Grilled Mackerel Bansang Lunch Set is served with unlimited rice and Korean side dishes
Courtesy of The Porch

The Porch’s menu culminates in the perfect sweet finale with its authentic Korean Patbingsu

The Injeolmi Bingsu (HKD$68) is made with sweet and fresh succulent red beans sourced directly from South Korea, paired with fluffy shaved milk ice and a sprinkle of nuts. This traditional dessert offers a refreshing and indulgent end to the dining experience. 

The Bingsu is a sweet and perfect end to a well-rounded meal at The Porch
Courtesy of The Porch

Born from Korea’s fading front porch culture, where neighbours come together to share food, stories and laughter until late at night, The Porch reimagines this with a harmonious blend of Korean comfort food, slow-cooked BBQ, and a nostalgia-filled atmosphere. It offers a space for meaningful conversation and shared experiences, bringing the warmth of Korea’s past to life in every bite. 

Follow The Porch on Instagram to learn more. 

Location: The Porch, Shop 101, 1/F, Kerry Hotel Hong Kong, 38 Hung Luen Road, Hung Hom

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Hong Kong/ Delish/ Happenings
Black Sheep Brings Summer of Spritz Pop-up to Stazione Novella
Aperol 1 Photo by Courtesy of Aperol

This summer, Black Sheep is turning up the Italian charm in Hong Kong with Stazione Novella’s vibrant ‘Summer of Spritz’ pop-up, running now until Sept. 6, 2025. 

Located on the corner of Soho’s Staunton and Aberdeen Streets and channeling the effortless glamor of an Italian piazza, the pop-up will be a sun-drenched party hub where locals and visitors alike can gather for Aperitivo hours and lively DJ sets, all centered around Italy's quintessential summer beverage, the Aperol Spritz!

The pop-up coincides with Aperol’s global summer campaign“L’unico. Per tutti” (The One. For Everyone), which celebrates the brand’s role in bringing people together through Italy’s beloved Aperitivo culture. 

For three months, Stazione Novella will serve a limited-edition cocktail menu featuring creative twists on classic spritzes, alongside Italian-inspired sharing bites

Aperol DJ
Courtesy of Aperol

Guests can indulge in the classic Aperol Spritz (HK$78 per glass) or go all-in with the Aperol Spritz Tree (HK$288 for four glasses). Each vibrant, citrus-kissed pour comes with a curated selection of Italian aperitivo bites, transporting diners straight to a sunlit piazza in Venice or Florence. 

Messina is joining the excitement by offering Maritozzi (HK$48) — soft Italian brioche buns stuffed with rotating Messina gelato flavors, ideal for beating the summer heat.

The festivities kick into high gear with monthly DJ parties on the first and third Saturdays at Stazione Novella, turning the space into an open-air dance floor where guests can sway to upbeat tunes with a spritz in hand. 

But the celebration doesn’t stop at Stazione Novella. The orange bittersweet drink is also making a summer appearce in various venues across Hong Kong, such as Staunton's, The St. Regis Hong Kong, Pazta (Tai Kwun), and Portico (Central), with limited-edition menus, pop-ups, DJ performances and exclusive guest shifts throughout summer.  

For more updates on these activations, visit Aperol Spritz Hong Kong on their official website, Facebook, Instagram

Location: 52-56 Staunton Street, Central

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Hong Kong/ Delish/ Reviews
Best Junk Catering Options in Hong Kong for Your Next Boat Trip
Monsieur CHATTE Photo by Monsieur CHATTÉ

Pack your bags, lather on the sunscreen, and don your sun hats because you’re going on a junk trip this weekend with your friends. Your junk rental and booze are sorted, but sadly not your food. 

Don’t worry! We have you covered with our list of junk boat catering options to serve you great food on your next junk boat trip.

Bengal Brothers

Bengal Brothers
Bengal Brothers

If you're seeking a vibrant, flavor-packed, and halal-certified Indian cuisine catering menu, Bengal Brothers offers affordable packages for your on-the-water dining needs. 

Choose between their Standard (HK$188 per person) or Deluxe (HK$248 per person) menus, which include sharing starters, their famous Kathi Rolls, and desserts. If you can't find your favorite Bengal Brothers dish in their packages, you can customize your own menu instead! 

Check out their website to learn more!  

Uncle Padak

Uncle Padak
Uncle Padak

Summer in Hong Kong hits different when you've got sun, tunes, and a generous portion of Korean fried chicken in hand. Uncle Padak is here to serve, with their Junk Boat Party Catering Package, costing HK$2,988 for 10-12 people.  

The catering package offers their Signature Soy Chicken Wings, Tteokbokki, appetizers, desserts, and most importantly, bottles of soju included! 

Check out Uncle Padak's website for more details. 

Monsieur CHATTÉ

Monsieur CHATTÉ
Monsieur CHATTÉ

Leading French caterer based in Sheung Wan, Monsieur CHATTÉ is offering a quaint French-style catering menu for 15 people for your next junk boat trip, costing HK$3,150.

Your menu can be crafted to your tastes and specifications, including the choice of potato salad and grated carrots, beetroot salad, lentil salad, and taboule, and options for a large tart, with the flavors: quiche, onion & bacon, tuna tomato, mushroom available, and more.

Visit their website to learn more! 

Mama Malouf

Mama Malouf
Mama Malouf

Beloved Lebanese catering venue, Mama Malouf by CATCH Concepts, extends its culinary delights to the seas with its affordable catering packages that are both flavorful and easy to eat. 

Their catering packages come in three forms: Light Lunch (HK$190 per person), Fill Me Up (HK$250 per person), and Let's Feast (HK$330 per person). On-boat preparation, buffet-style, and drink packages are also available to be arranged if needed! 

Who can resist good hummus and bread? Check out their website for more details! 

Black Sheep Restaurants

Black Sheep Restaurants
Black Sheep Restaurants

The word is out that Black Sheep Restaurants does junk catering! They're bringing their vibrant flavors of the world to the high seas. 

Choose between fiery Vietnamese bites from Chôm Chôm or Le Petit Saigon, a Mediterranean culinary journey from Artemis & Apollo or Maison Libanese, coastal Mexican flavors from Taqueria Super Macho, and classic North American comfort food from Burger Circus or The Last Resort.

Visit Black Sheep Restaurants' website to learn more!  

Chachawan

JIA Group
JIA Group

Transport your junk boat to Thailand as JIA Group's leading Thai venue, Chachawan, is serving up Chacha Bento Boxes and Sharing Menus to help you realize your island beach getaway fantasy! 

Chachawan's Chacha Box starts from HK$198 per person with a minimum order of 4 boxes, including a choice of two sets with a pre-set starter, main, and dessert. For more flexibility, you may opt for their Standard or Premium Sharing Menu, which is completely customizable and also comes with starter, salad, soup, main, and dessert, depending on which sharing menu you opt for.  

Visit Chachawan's website for more information! 

Morty's Delicatessen

Morty's Delicatessen
Morty's Delicatessen

When Hong Kong's go-to deli, Morty's by Leading Nation Hospitality, hits the catering game, you don't just eat, you feast

Their Sandwich Platters (Assorted Hot or Cold) cost HK$1,100 for 12-15 people, offering three pre-set sandwiches and a choice of three sides. If you prefer a sharing-style dining experience, Morty's also offers a Buffet Breakfast package that is customizable, with prices starting from HK$360 per person for a minimum of 20 people. Opt for Morty's Charcuterie package if you are craving a taste of their Montreal-style smoked meats, which costs HK$900 for 1.2kg of meat! 

Check out their website for more details! 

Gingers

Gingers
Gingers

Gingers has served customers in the city on land and sea for more than two decades. Sourcing fine ingredients from Hong Kong and all corners of the world, Gingers can cater to every aspect of your needs for your next trip.

Their At Sea catering menu includes Junk Boat Sets (Light, Regular, and Full) starting from HK$300 per 10 person, a Buffet with Chef menu starting from HK$600 per person (minimum of 20 people), and Cocktail Party packages from HK$250 per person (minimum of 20 people), offering a wide range of canapés, land and sea dishes, vegetarian choice, salads and sides, and sweets

Visit their website for more details! 

Oolaa Restaurants

Oolaa Restaurants
Oolaa Restaurants

Your favourite contemporary restaurant chain, Oolaa, doubles up on their hearty offerings with an affordable Junk Package worth HK$400 per person for a minimum of 20 people.

Build your custom menu with two choices of starters, salads, sides, and sauces each, along with a choice of three mains, and dessert. Chefs and staff are available as well for an additional service fee. 

Visit Oolaa's website for more information! 

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Hong Kong/ Delish/ Happenings
Ella at The Trilogy Unveils New Cocktail Menu: Louisiana Gold
Untitled design 2025 06 19 T104726 411 Photo by Ella at The Trilogy

Ella at The Trilogythe jazz live music venue named after the Queen of Jazz, Ella Fitzgerald, has launched a vibrant new cocktail menu: Louisiana Gold.

The brainchild of Singular Concepts’ Beverage Manager, Maikal Gurung, Louisiana Gold pays tribute to the spirit of New Orleans, where the sounds of Dixieland and the flavors of Creole culture and Southern tradition converge. 

Louisiana Gold features refreshing cocktails such as Bayou Breeze, made with 15-year-old rum, cucumber, and watermelon. Another highlight is Pistachio & Gold, a bourbon infused with pistachio, arnibal (Filipino caramel), lemon juice, and pineapple foam. 

Their signature cocktails, "Legends and Lore," offer fun twists on classics. The Classic Creole is a smoky, herb-infused margarita with charred corn, cilantro, and agave. The Delta Julep kicks up the Southern staple with peanut butter-washed vodka, cognac, and fresh strawberry.

Delta Julep
Courtesy of Ella at The Trilogy

For martini lovers, the Wet Crescent mixes gin, olive brine, and a hint of orange. And don’t miss the daily special — a smooth Clarified Bloody Mary with house hot sauce and Grey Goose. 

Beyond these signature drinks, guests can also enjoy timeless New Orleans favorites such as the Brandy Crusta, French 75, and Grasshopper — each one a delicious nod to the city’s deep-rooted cocktail culture.

Try a variety of mouth-watering street-style canapes, inspired by the street vendors of New Orleans. 

margarita
Courtesy of Ella at The Trilogy

Start with the Typhoon Shelter Tater Tots — crispy, addictive, and packed with garlic, shallots, fermented black bean, ginger, and chili.

Seafood lovers, meet your match with the NOLA Lobster Roll — butter-poached lobster on buttery brioche, or go hearty with Deep South Baked Potato Skins — loaded and indulgent.

Meanwhile, food truck-inspired tacos bring bold, Southern-kissed flavors. Choose from an array of smoky and satisfying options, such as Duck Tacos, Prawn Tacos, or char-grilled Cauliflower Tacos.

You can make a reservation at Ella here. For more information, visit Ella at The Trilogy on their Instagram, or visit The Trilogy on their Facebook and Instagram.

Location: Ella at The Trilogy, 26/F, H Code, 45 Pottinger St, Central

Opening Hours: Bar open from 6 PM to 1 AM. Live music from Wednesdays to Thursdays at 8:30 PM, Fridays to Saturdays from 8:45 PM. 

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Hong Kong/ Delish/ Happenings
'Treasures of Home Kong Buffet' Makes A Return at Tung Chung Kitchen
20250617 Treasures of Home Kong Photo by Four Points by Sheraton Hong Kong Tung Chung Hotel

Every classic Hong Kong delicacy deserves to have its story and charm shared with everyone. 

Tung Chung Kitchen’s “Treasures of Home Kong Buffet” will return for its second edition from June 30 to Sept. 28, 2025, elevating the dining experience and introducing more timeless local cuisine. 

Apart from the handmade siu mai from Chow Kee’s Sauces, Tung Chung Kitchen will be partnering with the four-decade-old Kwan Hong Bakery to incorporate their beloved fillings with house-made warm Mochi, recreating dining memories though this traditional treat and many more, continuing to promote the food culture of Hong Kong to both local and international guests. 

Highlights of the “Treasures of Home Kong Buffet Vol. 2” include the house-made Pork Knuckles and Ginger Stew, HK-style Lou Mei, Pork Offal Stew, Tofu Pudding in Wooden Bucket, and various ingredients for guests to create their own HK-style Egg Waffle

One of the highlights of the buffet: the Pork Knuckles and Ginger Stew
Courtesy of the Four Points by Sheraton Hong Kong Tung Chung Hotel
One of the highlights of the buffet: the Pork Offal Stew
Courtesy of the Four Points by Sheraton Hong Kong Tung Chung Hotel
One of the highlights of the buffet: the HK-style Lou Mei
Courtesy of the Four Points by Sheraton Hong Kong Tung Chung Hotel
One of the highlights of the buffet: the HK-style Egg Waffle
Courtesy of the Four Points by Sheraton Hong Kong Tung Chung Hotel

Another standout is the HK-style Bagged Noodles, which brings back fond childhood memories for many. Guests can choose their preferred ingredients and sauces by mixing them in a plastic bag and slurping with a skewer stick like in the good old days. 

One noteworthy item is the nostalgic and increasingly rare treat – Mochi served with flavourful sesame and peanut fillings from Kwan Hong Bakery, which truly evokes delightful memories. Street food lovers should not miss the ubiquitous Cheung Fun (Rice Noodle Rolls), drizzled with sweet soy sauce, hoi sin sauce, and sesame seeds, which is packed with authentic Hong Kong flavours and goes particularly well with siu mai.

The Hong Kong-style Mochis are served with flavourful sesame and peanut fillings from Kwan Hong Bakery
Courtesy of the Four Points by Sheraton Hong Kong Tung Chung Hotel
The Cheung Fun (Rice Noodle Rolls) is drizzled with sweet soy sauce, hoi sin sauce, and sesame seeds.
Courtesy of the Four Points by Sheraton Hong Kong Tung Chung Hotel

The buffet is available from June 30 to Sept. 28, 2025, for lunch and dinner seatings. It is priced by the following: 

  • Weekdays (Mondays to Fridays)
    • Lunch (12 NN to 2 PM)
      • Original Price: HK$128 (Adult), HK$64 (Child)
      • 10% Off Each on eShop: HK$115.2 (Adult), HK$57.6 (Child)
      • Buy 3, Get 1 Free: HK$384 for 4 persons
    • Dinner (6 PM to 9 PM)
      • Original Price: HK$168 (Adult), HK$84 (Child)
      • 10Off Each on eShop: HK$151.2 (Adult), HK$75.6 (Child)
      • Buy 3, Get 1 Free: HK$504 for 4 persons
  • Weekends (Saturdays, Sundays, & Public Holidays)
    • Lunch (12 NN to 2 PM)
      • - Original Price: HK$168 (Adult), HK$84 (Child)
      • 10% Off Each on eShop: HK$151.2 (Adult), HK$75.6 (Child)
      • Buy 3, Get 1 Free: HK$504 for 4 persons
    • Dinner (6 PM to 9 PM)
      • Original Price: HK$218 (Adult), HK$109 (Child)
      • 10Off Each on eShop: HK$196.2 (Adult), HK$98.1 (Child)
      • Buy 3, Get 1 Free: HK$654 for 4 persons

Reservations are available on the Sheraton Hong Kong Tung Chung website. Follow the Four Points by Sheraton Hong Kong Tung Chung Hotel on Facebook and Instagram for more information. 

Location: Tung Chung Kitchen, G/F, Four Points by Sheraton Hong Kong Tung Chung

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Hong Kong/ Delish/ Happenings
Courtroom’s New Happy Hour Menu: Guilty Pleasures Await
Courtroom HH 1 Photo by Courtesy of Courtroom

If you’re looking for a spirited escape with a cheeky twist, Courtroom, the cheeky judicial-themed bar tucked away on Graham Street, just made happy hour even more enticing.

Known for pushing the boundaries of mixology, Courtroom has launched a brand-new Happy Hour menu titled "Guilty Pleasures," designed to impress cocktail connoisseurs and casual sippers alike. Available exclusively in-bar, this rotating lineup features signature cocktails all priced at an accessible HK$90, making it a no-brainer for after-work drinks or evening catchups.

duke's
Courtesy of Courtroom

For a refreshing start, try their Aperitifs — like the White Negroni Sbagliato, a sparkling and bittersweet spin on the classic Negroni that’s lighter and effortlessly crisp. If you prefer something bold, the Spirit Forward selections won’t disappoint: the ice-cold, unapologetically stiff Dukes Martini or the tropical Kiwi Old Fashioned are standout choices.

White Negroni
Courtesy of Courtroom

For fans of vibrant citrus flavors, the Sours section offers lively picks such as the Gimlet, Airmail, and Morning Glory Fizz – perfect for those who enjoy a bright, tangy kick. 

Meanwhile, Highballs like the El Diablo, Perfect Highball, and Dark & Stormy provide long, easy-drinking options with elegant, nuanced flavors to savor over conversation.

Swing by Courtroom for happy hour Sunday through Thursday from 5 PM to 8 PM, and experience this delicious lineup firsthand.

Want to learn more about Courtroom? Check out our All Mixed Up interview with the Co-Founders

For more information on Courtroom, visit them on their website, Facebook and Instagram.

Location: Courtroom, 52-54 Graham Street, Central

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Hong Kong/ Delish/ Happenings
Celebrating Love: Exclusive Treats & Drinks to Enjoy This Pride 2025
Baking Maniac 2 Photo by Baking Maniac

Pride Month is in full swing, and in Hong Kong, it goes far beyond events and parties

The city's hospitality scene is also proudly embracing the moment with exclusive offerings that honor the LGBTQIA+ community. These specials are a show of support, a nod to progress, and a reminder that love and pride deserve a place at every table. 

Read on to see how the city is honoring Pride through some celebratory bites and sips this June! 

Terrible Baby, Eaton HK

To Orient and Beyond
Terrible Baby

Terrible Baby at Eaton HK presents To Orient and Beyond, a bold and creative cocktail by mixologist Axel Gonzalez, featuring pink peppercorn-infused vodka, Mancino Sakura vermouth, champagne, and raspberry cordial for a sparkling, aromatic twist.

Check out the deal below for more details!

Location: Terrible Baby, 4/F, Eaton HK, 380 Nathan Road, Kowloon

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The Farmhouse Deli, Hyatt Centric Victoria Harbour HK

Rainbow Petite Cake
Hyatt Centric

Celebrate Pride with a slice of joy from The Farmhouse Deli, where the beloved Rainbow Petite Cake returns by popular demand! The petite dessert layers almond sponge and vanilla whipping ganache into a six-tiered rainbow deliciousness. Available daily throughout June. 

Check out the deal below to learn more!

Location: The Farmhouse Deli, Hyatt Centric Victoria Harbour HK, 1 North Point Estate Lane, North Point

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Butter x The Pontiac

Butter/The Pontiac
Butter

Butter is getting festive this June with colorful confections to celebrate Pride Month. The Raspberry Rainbow Road Cake features a light confetti sponge layered with tangy raspberry buttercream, topped with playful rainbow swirl. For something bite-sized, the Rainbow Pinwheel Cookie is bursting with color and baked to buttery perfection. 

The bakery has also partnered with iconic Soho bar The Pontiac where each Raspberry Rainbow Cake purchase includes a buy-one-get-one-free offer on The Pontiac's Rainbow Roadie Slushie

Find out more by checking out the deal below!

Location: Butter, Multiple Locations Across Hong Kong | The Pontiac, 13 Old Bailey St, Central

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Avoca, Mondrian HK

Avoca
Avoca

This June, Avoca at Mondrian Hong Kong is celebrating Pride with all-queer DJ sets and the Mango Disco cocktail, a Thai-inspired cocktail blending mango, coconut milk, butterfly pea tea, and citrus. In partnership with the Tourism Authority of Thailand and Next Chapter, the drink comes with a discount on LGBTQIA+ wedding packages and a chance to win a luxury trip to Phuket

Check out the deal below for more details!

Location: Avoca, 38/F, Mondrian HK, 8A Hart Avenue, Tsim Sha Tsui, Kowloon

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Grand Hyatt

Grand Hyatt
Grand Hyatt

Grand Hyatt Hong Kong has teamed up with M·A·C Cosmetics Hong Kong’s LGBTQ+ charitable initiative, VIVA GLAM, this year to present a Pride-inspired Rainbow Cake at Chocolatier, crafted by Chef Thomas Cabrit. The cake features layers of yuzu and osmanthus sponge, finished with bold rainbow cream, available to order throughout the month. 

Visit the deal below to learn more!

Location: Grand Hyatt HK, 1 Harbour Road, Wan Chai

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Baking Maniac

Baking Maniac
Baking Maniac

Baking Maniac is going all out this June with a Pride Month collection, available both online and at their Taikoo Place pop-up. The collection features a playful mix of rainbow-themed bakes, including Love Wins Cookies, Rainbow Rice Krispies, Rainbow Macarons, and many more colorful treats! 

Find out more by checking out the deal below!

Location: 1/F Lincoln House, 979 King’s Road, Taikoo Place

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Hyatt Regency Tsim Sha Tsui

Hyatt Regency
Hyatt Regency Tsim Sha Tsui

This month, Café and Chin Chin Bar at Hyatt Regency HK Tsim Sha Tsui are turning up with color with their limited-time specials. At Café, the star is a stunning Rainbow Cake, while over at Chin Chin Bar, raise your glass with their Pride Martini.

These exclusive items are available every day throughout the month of June, 2025. To make your celebrations extra sweet, order the Rainbow Cake online to enjoy an exclusive 15% discount!  

Find out more by checking out the deal below!

Location: Hyatt Regency, 18 Hanoi Road, Tsim Sha Tsui, Kowloon

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