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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.
A hidden gem nestled on Gresson Street amidst the bustle of Wan Chai’s street markets, jean may is a charming French bistro created by Chef Tiffany Lo. The restaurant’s signature green storefront reminiscent of European cafes goes hand in hand with the comforting food served up by Chef Tiff. Aiming to be “your neighborhood French bistro,” jean may’s menus are seasonal, with each dish artfully developed and beautifully presented to showcase an elevated curation of local and international ingredients.
Lovingly named after Chef Tiff’s grandmother, founding her own restaurant in Hong Kong had always been a dream. Having been personally mentored by renowned three-Michelin-starred Chef Pierre Koffmann and working in some of Europe’s finest culinary establishments, Chef Tiff initially returned to Hong Kong for La Petite Maison's debut in the city. Courageously opening jean may in 2020, the restaurant has been blossoming since.
Instagram/ jean may
Always looking to introduce the finest ingredients and new flavors to jean may, Chef Tiff has partnered the UK’s Agriculture and Horticulture Development Board (AHDB) to serve up premium British produce exclusively throughout October 2024. From beef tripe, tongue, and featherblade, to pork belly, and even fresh vegetables, these hearty additions to the bistro’s seasonal menu have come just in time as the weather cools down in Hong Kong.
In this edition of Yes, Chef! we explore Chef Tiff’s impressive culinary background, learn all about the concept behind the beloved neighborhood bistro, her latest menu collaboration with AHDB, and exciting news on what’s to come for jean may.
Can you introduce your F&B journey and culinary background to us?
My cooking career started when I did a stage (unpaid internship) at Koffmann’s at the Berkeley in London, working for and alongside the legendary godfather of French cuisine and three-Michelin-starred Chef Pierre Koffmann. It was my dream come true. I started on the starter section as a stagiaire and kept my head down, my ears and eyes open, and did whatever I was told. After a few weeks, Chef Pierre offered me a full-time job to join his brigade as commis chef. It was one of the best moments in my life.
I spent the next decade or so working for many great chefs, all of whom were chef patrons of their own restaurants, including Chef Michel Roux Jr. at Le Gavroche, Chef Eric Chavot at Brasserie Chavot, Chef Phil Howard and Chef Gary Foulkes at The Square, Chef Gregory Marchand at Frenchie, Chef Durga Misra at Bistro Vadouvan and Chef Raphael Duntoye at La Petite Maison London.
I came back to Hong Kong to join Chef Raphael Duntoye in opening LPM Hong Kong. During my career, I did as many stages as I could on my days off to learn from other chefs. If time were unlimited, I would happily spend my life working with and learning from many chefs. As Chef Pierre would say, ‘We keep learning until the end.’ I opened a small French bistro 'Jean May' in Wan Chai in July 2020, named after my grandma.
What inspired the concept behind jean may?
AHDB
Since I started my cooking career, it has been my dream to open a small restaurant in my home city of Hong Kong to be close to my family, and to cook food that I enjoy cooking and eating.
The concept behind my restaurant developed and evolved over the course of my career. By the time I started physically building Jean May from scratch, I wanted it to be a warm and cozy French bistro where our guests feel at home. A place where we would cook mostly classic French bistro food using top-quality and seasonal ingredients. Good and honest cooking; cooking from the heart.
How did your experience working with the legendary three-Michelin-starred Chef Pierre Koffmann lead to you open your own restaurant?
Chef Pierre Koffmann has been and continues to be my biggest inspiration, mentor, and French dad.
My cooking, the way I run the restaurant from behind the stove, and how I work with my team are heavily influenced by him. He was also the one who kept encouraging me to open my own place while I still had the energy to and not wait until my health started to deteriorate. He always reminds us all to cook the food that we enjoy eating.
Everything he has taught me, I have taken to heart. I can imagine what he would say to me when I face challenges and make mistakes, including the things he would shout at me (funny in hindsight of course, but not at the time!) Without Chef Pierre Koffmann, I wouldn’t be the cook I am today. I am forever grateful to him.
With jean may offering seasonal menus, what are some dishes we can look forward to as autumn rolls in?
AHDB
We love seeing the beautiful ingredients each season brings us. Going into autumn, we will be using the different autumnal harvests including squash, pumpkin, cabbage, beetroot, cauliflower, chicory, and celeriac in our dishes, such as salads/soups or garnish. Autumnal fruits like apples, pears, cranberries, and dates in our salads and desserts.
There will also be different meats and fish coming in as we step into the colder months. We are very excited to cook what’s in season for our guests.
Jean may has also entered a special collaboration with the UK’s Agriculture and Horticulture Development Board (AHDB) spotlighting British produce throughout the month of October. Can you share a little bit more about the dishes guests can look forward to?
AHDB
For our collaboration with AHDB to showcase British beef and pork, I have chosen to use the lesser-seen cuts in French restaurants in Hong Kong. These lesser-seen cuts have big wonderful flavors including beef tripe, tongue, featherblade, and pork belly.
I’ve also chosen beef fillet for the menu so our guests can savor the distinctive flavor of British beef. For the steaks, we simply roast them and accompany them with classic French sauce/jus. The beef tongue and tripe will be gently poached 'til tender and served as a salad with French beans, fresh herbs, and a simple tasty vinaigrette. [For] the pork belly, we braise [it] overnight till it’s tender and press it again overnight, then pan-roast it in order to get a crispy skin to top the succulent meat underneath. I have worked with British meats throughout most of my career and think they deserve more attention and acknowledgment in our city.
What are the benefits of sourcing produce from the UK in your menu? What are some unique elements and flavors AHDB has enabled you to bring to your menu?
AHDB
It gives our guests options outside of the usual US, Canadian, Australian, New Zealand, Japanese, and Korean meats. The UK produces some of the best beef and pork in the world. We are excited to showcase the quality and distinctive flavor profiles of British beef and pork in Hong Kong.
With this promotion running throughout the month of October, will guests be able to enjoy a comeback of your new menu items in the future?
AHDB
This campaign allows us to introduce British beef and pork to guests who haven’t had them before. We have had good feedback so far in that our guests appreciate and enjoy the flavors of the meats, which makes us very happy.
In the previous campaign in March, some of our guests asked us to be in touch if we do British roast rib of beef again. If the overall feedback is great this October, we will be more than happy to put these dishes on the special board every now and then.
Can you share a little bit more about the wine pairings for this new menu?
Concurrent with our collaboration with AHDB, with the different cuts of beef and pork being cooked and served differently, we worked closely with our suppliers to bring in some new wines to our wine list to pair with these dishes. We have a constant dialogue with our wine suppliers to bring wines that pair well with our dishes.
What is a unique element special to French cuisine you have brought to Hong Kong diners?
AHDB
I believe that every person is unique so every restauranteur and chef brings something different to the dining scene in Hong Kong. At jean may, we hope our guests will feel at home in our cozy bistro and know that they can come in for good quality seasonal ingredients cooked with love and passion.
Do you have a favorite dish you’ve created at jean may?
I don’t have a single favorite dish myself. But there are some dishes our guests come back for, which is exactly what I would like in a bistro that I would frequent myself.
We have some permanent dishes on the menu as you would find in many bistros in France: the House Steak Tartare, Chicken Liver Parfait, [and] our Fresh Oysters with Creamed Horseradish, Pickled Cucumber, and Dill. Then, the rest of the menu changes as the seasons change.
Instagram/ jean may
One thing I won’t take off the menu is our Honey Madeleines which are baked to order, as this is my favorite way to end a meal. As my brother and I had experienced at a bistro in Paris, a piece of freshly baked and piping hot madeleine is the perfect finish!
What’s next for you?
Instagram/ jean may
Our industry as a whole is currently facing some very challenging times with the economy not doing well and the big outflow of people both permanently and for travel/leisure purposes. Most in our industry are seeing the worst business volumes since COVID-19 times.
We endeavor to continue to be true to our identity, to keep our heads down and focus on using high-quality seasonal ingredients, cook with love and care, look after our guests with sincerity, and keep bringing in good wines. We will keep changing the menu to bring both well-loved classics and new creations to our guests. I will continue to cook the food I enjoy eating. Honestly, since opening Jean May, every day has brought new challenges, and it's been a very steep learning curve operating my own restaurant. But we are ready to fight for a spot in the city’s dining scene to continue to offer what we have been offering for the past 4 years. To share with the young and talented cooks that come through my kitchen and our guests, cooking what I’ve had the honor to learn from the great chefs. I will keep my fingers and toes all crossed.
This interview has been edited for length and clarity.
Reservations at jean may can be made on SevenRooms and be sure to follow them on Instagram
for their latest menu updates. For more information on the Agriculture and Horticulture Development Board (AHDB), visit ahdb.org.uk and connect with them on Facebook and Instagram.
Enjoyed this article? Check out our previous Yes, Chef! articles here.
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The Doctor is back, now with a new address and a bold new chapter.
After a brief hiatus, Dr. Robbern Fern has recently unveiled his newest concept: The Doctor’s Residence by Dr. Fern, now tucked inside the Pottinger Hotel. Following the success of his original Gin Parlour at Landmark, the new concept marks Volume II of his gin legacy.
"Patients" can expect emotionally complex cocktails, eccentric G&Ts, and umami-laced bites crafted for the chronically curious. Still prescribing gin and botanicals, Dr. Fern offers personalised “treatments” infused with fresh, local herbs and premium spirits, now served from the comfort of his private residence.
Bar Manager Babit Burathroki leads the charge, preparing the physician’s concoctions with meticulous care and expertise for their esteemed guests. “Dr. Fern continues to dish out 'unusual prescriptions' according to symptoms, thoughtfully handpicking all ingredients and mixing them according to preferred flavor profiles,” said Babit.
10 Prescriptions, Different Altered States of Mind
Shroom Service, Sultan Serum, and the Jellyfish Material | Courtesy of The Doctor's Residence by Dr. Fern
Part cocktail list, part patient file, each drink comes with a satirical prescription label, complete with diagnosis, dosage, tasting notes, side effects, and clinical absurdities. Expect unconventional ingredients such as squid, bacon, jellyfish, pickled watermelon rind, and floral compounds inspired by literary hallucinogens.
Highlights include:
Brinewashed (HK$130): perfect for times “when your neurons want a day off.” Tamras gin, coriander extract, house chilli brine, mint, lemongrass, and clarified watermelon juice.
Shroom Service (HK$130): Native Australian gin, Fernet Hunter, calamansi, almond liqueur, coconut oil, topped with an aged Chinese mushroom foam for an umami-laced, tropical high.
Sultan Serum (HK$130): Oriental Gunpowder gin, Plantation Pineapple rum, Averna, Iron Buddha Tea, Cocchi Storico vermouth, raw cacao, cocoa butter, and garnished with a crown of orange peel. Side effects include “main character energy, fluent in pyramid schemes.”
The Jellyfish Material (HK$130): Squid distilled gin, thyme sous vide, Mancino Secco vermouth, sake, jellyfish, cucumber bitters, and saline solution, garnished with delicate mini blue jellyfish drops.
A Gin Library like No Other
Courtesy of The Doctor's Residence by Dr. Fern
The Doctor’s Residence boasts an unrivalled collection, housing over 400 types of gin, an extensive library of rare labels and botanicals bottled for every type of patient. Making its Hong Kong Debut is the Ortiz IV Gin from Germany, a crisp, small-batch London Dry inspired by Philippine gin traditions.
Alongside it are rare and remarkable labels, including Citadelle Rouge from France and Ornabrak from Ireland.
Each G&T is paired with bespoke garnishes like elderflower tonics, pineapple gelees, micro herbs, and galaxy raspberries — all served in custom-etched glassware. Guests can also opt for Dr. Fern’s signature Floral Glow Ice (+HKD$40) in any G&T, a botanical ice block that slowly transforms the G&T into a blooming botanical
Food for the Chronically Curious
The Double Smashed Burger and The Codependent Fish Burger | Courtesy of The Doctor's Residence by Dr. Fern
The bar bites at Dr. Fern’s are umami flavour bombs designed to satiate the appetite, each with their own witty moniker. These include:
Whipped Green (HK$80): Asian-spiced whipped edamame, with housemade fermented chilli oil and crispy lotus chips
Codependent Fish Burger (HK$120): Curry-spiced fish fillet, shredded slaw, pickles, and salmon roe on brioche
Say Cheese (HK$90): Queso fresco and burnt corn croquettes, ancho chilli mole sauce with housemade pickles
Double Smashed Buns (HK$160): Two smashed beef patties, chipotle mayo, caramelised onions, cheese on brioche
Inside the Doctor’s Residence
Interior of The Doctor's Residence by Dr. Fern | Courtesy of The Doctor's Residence by Dr. FernInterior of The Doctor's Residence by Dr. Fern | Courtesy of The Doctor's Residence by Dr. Fern
A whisper of the 1970s, the indoor lounge pairs retro-chic emerald velvet seating, fern-patterned wallpaper, lava lamps, and vintage furnishings. Outside, the leafy terrace offers a tranquil hideaway, perfect for unfiltered conversations and sunset prescriptions. Dr. Fern’s Residence hosts up to 120 guests, complete with a DJ booth.
“Inspired by the era of being wild and free, The Doctor’s Residence by Dr. Fern is less of a bar and more of a lucid dream with a gin fixation,” says Babit. “It’s a surrealist clinic where botanicals are medicine, flavours are feelings, and the only side effect is wanting more.”
For more information, follow The Doctor’s Residence by Dr. Fern on Instagram. Reservations are available here.
Location: The Doctor’s Residence by Dr. Fern, SHOP NO.4, 3/F, The Pottinger, 74 Queens Road, Hong Kong
Opening Hours: 5 PM onwards (Monday to Sunday)
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If your idea of a balanced diet is just food in both hands, then cancel your plans from August 14 to 18 and head straight to Wan Chai.
The Hong Kong Convention and Exhibition Centre (HKCEC) is about to transform into a food paradise as the 35th HKTDC Food Expo kicks off, and you already know it’s not just another food fair- this is a full-blown flavor festival, where self-control is politely asked to wait outside.
Courtesy of Hong Kong Tourism Board
Organized by the Hong Kong Trade Development Council (HKTDC), this year’s Food Expo is set to be another successful edition of the annual- and heavenly- culinary spectacular, featuring over 1,890 exhibitors from 35 countries and regions. From Brazilianbarbecue to Mongoliandairy, Zimbabweandelicacies to ASEAN street eats, the event promises to bring guests on a global tasting tour.
Courtesy of HKTDC
Running concurrently with the Beauty & Wellness Expo, Home Delights Expo, and the 16th Hong Kong International Tea Fair, the Food Expo is part of a five-fair lineup that’s as much about lifestyle as it is about eating. Expect curated themed days, interactive games, lucky draws, and a whole lot of chewing.
For F&B veterans, the third edition of Food Expo PRO opens its doors with a new Coffee Zone that’s brewing up excitement. For example, Yunnan’sPu’er City will showcase its finest beans, and baristas will battle it out in a coffee cupping competition. Meanwhile, the Food Science and TechnologyZone will spotlight health-forward innovations like cognitive supplements.
Courtesy of Hong Kong Tourism Board
For Muslim visitors and those interested in halal cuisine, the Expo is stepping up its game with over 120 halal exhibitors and seminars promoting Hong Kong as a Muslim-friendly destination. Local restaurants will even receive halal certifications during the event, making it a milestone moment for inclusive dining.
Admission is priced at HK$30, with discounted rates for tourists. Tickets are available at the venue and convenience stores across the city. For information about the event, check out HKTDC’s official website here.
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If you can’t resist the scent of a freshly baked croissant and don’t mind a spontaneous gourmet discovery, you should check out Oliver’s The Delicatessen, Hong Kong's beloved premier gourmet destination since 1981, which has recently reopened in Central!
Located on the third floor of Landmark Prince’s, it has unveiled a refreshed 7,000-square-foot concept store that blends international flavors with a modern, inviting shopping experience.
Courtesy of Oliver’s The Delicatessen
Reflecting the brand’s heritage of gourmet sophistication, the new space features interiors adorned in natural wood, marble, and cream-colored tones. The store offers over 7,000 curated products, including fresh and premium meats, specialty groceries, more than 100 ready-to-eat dishes, and more.
Signature offerings include the Roasted Danish Chicken Set (HK$95), Roasted Australian Sirloin Beef Set (HK$105), and the Five-Color Jewel Donburi (HK$168), featuring sea urchin, scallop, and salmon roe.
Inside the store are a variety of dedicated areas, and there are sections featuring more than 100 exclusive delicacies. The Chef’s Pantry elevates the local “rice with 2 sides” meal box with gourmet twists like Braised Oxtail in French Red Wine and Fried Pork Tenderloin with Italian Balsamic.
Courtesy of Oliver’s The DelicatessenCourtesy of Oliver’s The Delicatessen
Other highlights include the Salad Bar with over 30 varieties, the Sushi Bar with up to 50 seasonal options, and Brew & Bake’s fresh pastries like Pistachio Floral Tarts and Caramelized Croissants. For quick bites, Oliver’s Hot Takes offers grab-and-go dishes such as Duck Breast with Teriyaki Sauce and Braised Beef Cheek with Mashed Potato.
Home cooks will appreciate The Butcher’s Table, featuring Australian 40 Days Dry Aged Beef Tomahawk at 35% off (only HK$324) and WBI U.S. Prime steaks at 10% off until September 4. A5-grade Japanese Wagyu is also available in Yakiniku and Shabu-Shabu platters.
The Cellar showcases over 700 wines and rare spirits, including boutique Australian labels and Japanese whiskies like Hibiki 21-Year-Old.
To complement the in-store experience, where limited-time promotions are available, Oliver’s has launched Oliver’s Gourmet Online, offering same-day delivery on Hong Kong Island and free delivery for orders over HK$600.
Courtesy of Oliver’s The Delicatessen
For more details, visit Oliver’s The Delicatessen’sofficial website or follow them on Instagram.
Location: Shop 322–328, 3/F, Landmark Prince’s Building, Central
Opening hours: 8 AM to 9 PM (Mon - Fri); 830 AM to 8 PM (Sat, Sun & Public Holidays)
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Mushrooms and raves may sound like a great combination, but what if they were mixed with a powerful substance – caffeine?
Local wellness brand Made From Mushroom is bringing its signature fusion of plant-based vitality and DJ culture to host a vibrant daytime rave at a secret location on Hong Kong Island on August 17 from 3 PM - 6 PM, blending their powerful brews with grooves, community vibes, and a dose of mushroom-powered magic.
Mushroom Coffee Magic
Instagram/ Made From Mushroom
Known for its functional mushroom products designed to support energy, focus, and mood, Made From Mushroom has recently launched its instant coffee and drip coffee featuring science-backed medicinal mushrooms like cordyceps, reishi, and lion’s mane. The ingredients’ benefits include boosting stamina, enhancing cognitive clarity, and reducing stress, leading to growing scientific interest and popularity among enthusiasts.
Courtesy of Made From Mushroom
“We’re redefining the food and beverage industry through the perfect fusion of Hong Kong-based research and natural resources,” said Co-founders Dr. Cheng Wai-Yin and Mr. Luk Wai-Kit. “Our mushroom coffee offers a healthier alternative for urban lifestyles, supporting vitality and balance without the side effects of traditional caffeine.”
Hong Kong's First Mushroom Coffee Rave
Courtesy of Made From Mushroom
To go with the product launch is their day rave “Mushroom Mix #vol. 0,” where a curated lineup of DJs, including DJ Step, SHON, and Nip Lung will spin their selection of house and hip hop tracks. While guests dance with a promised dopamine rush over 3 hours of non-stop music, they’ll be offered a cup of Made From Mushroom’s signature mushroom coffee in addition to a selection of drinks available, alongside an exclusive souvenir.
Guests can expect a high-vibe, alcohol-free experience that blends movement, mindfulness, and mushroom-powered clarity. The event promises “beats without burnout,” with plenty of vibe-worthy moments, natural mood boosts, and a crowd that’s all about conscious connection.
Get your ticket here for HK$150 before Aug 15 or HK$180 until Aug 17. For other details and product info, follow Made From Mushroom on Instagram here.
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Jimmy’s Kitchen, the beloved Central restaurant known for its British heritage and warm, wood-paneled charm, is giving Hong Kong mornings a flavorful new twist.
With the launch of its weekday breakfastmenu, the restaurant is inviting early risers to experience a curated lineup of dishes that blend comfort, spice, and a touch of indulgence.
Photo by Instagram / Jimmy's Kitchen
Executive Chef Russell Doctrove, a Hong Kong native with Michelin-starred experience in the UK and Asia, brings both nostalgia and refinement to the table. His childhood memories of dining at Jimmy’s in the ’80s and ’90s inform a menu that’s rooted in tradition but open to global influence, including a few Indian-inspiredsurprises.
Courtesy of Jimmy's Kitchen
First on the menu are the Crispy Brown Butter Eggs (HK$138), a rich, layered dish featuring sage-infused brown butter, smoked sardine, and Ibérico ham on sourdough toast. It’s earthy, savory, and full of texture.
The Masala Omelette (HK$138) is a vibrant, spicy start to the day, this omelet is packed with green chilli, peppers, onion, and cheese, served with sourdough. It’s a flavorful nod to Jimmy’s Indian offerings and perfect for those who like a little heat with their eggs.
Photo by Instagram / Jimmy's Kitchen
For those looking for a heartier meal, Jimmy’s Full English Breakfast (HK$198) is the choice for you!
It's a classic done right: two eggs, Cumberland sausages, crispy bacon, black pudding, hash brown, baked beans, and sourdough. It’s a generous plate that honors British breakfast tradition.
Courtesy of Jimmy's Kitchen
And for our sweet tooths, Chef Russell has created two signature breakfast dishes to start your day right.
The Banana Skillet Pancake (HK$138) is served hot in a skillet, this pancake comes topped with cinnamon sugar butter, crispy bacon, and maple syrup. Sweet, salty, and satisfying.
Last but not least, the Caramelised Banana French Toast (HK$138) is here to indulge you. Brioche meets honey mascarponeand toasted pecans in this decadent dish that doubles as dessert-for-breakfast.
Breakfast is now served from 8AM to 10AM on weekdays, making Jimmy’s Kitchen a go-to spot for morning meetings, solo starts, or a pre-office treat. Whether you’re craving spice, comfort, or something sweet, the new menu offers a thoughtful range that reflects both the restaurant’s legacy and its evolving palate.
For more information, follow Jimmy’s Kitchen Hong Kong’s on Facebook and Instagram, or check out their website.
Location: M/F, Pedder Building, 12 Pedder Street, Central
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Moo-Lah by Born & Bred is entering a bold new chapter under the full management and culinary direction of Born & Bred Korea.
First opened in October 2024, the Korean restaurant concept now offers a fully reimagined menu developed by the Seoul-based team, focusing on premium 1++ Hanwoo beef — the highest grade in Korea’s beef ranking system — crafted with over four decades of expertise.
Courtesy of Moo-Lah by Born & BredCourtesy of Moo-Lah by Born & Bred
Founded by Jung Sang Won, Born & Bred is one of Seoul’s most prestigious names in Hanwoo beef, rooted in Majang-dong, the city’s historic meat district.
Moo-Lah continues this legacy with dishes prepared exclusively from hand-selected heifers aged 24 to 36 months, prized for its balanced marbling, rich flavor, and tender texture, offering the perfect middle grand between Japanese Wagyu and American beef.
Premium 1++ Hanwoo Beef | Courtesy of Moo-Lah by Born & Bred
Seoul’s Richest Flavours, All Day Long
Available for both lunch and dinner, Moo-Lah’s newly introduced all-day menu highlights the deep, robust flavours of Hanwoo beef across a variety of dishes. Signatures include:
Born & Bred Chateaubriand (150g) (HKD$478)
Grilled Sirloin Galbi (150g) (HKD$388)
Hanwoo Tenderloin Cutlet Sandwich (HKD$288), served optionally with rice (HKD$18)
Crazy Hanwoo Galbi Bowl with Egg (HKD$208)
Hanwoo Brisket Hotpot Rice (HKD$148)
Hong Kong-style Hanwoo Brisket Egg Noodles (HKD$148)
Chadol Guri Spicy Korean Brisket Noodles (HKD$138)
Black Peppered Hanwoo Burger on Rice (HKD$148)
Hanwoo Fried Rice (HKD$128)
Hanwoo Tenderloin Cutlet Sandwich | Courtesy of Moo-Lah by Born & BredBlack Peppered Hanwoo Burger on Rice | Courtesy of Moo-Lah by Born & Bred
All main dishes can be upgraded with a drink for an additional HKD$18 or a beer for HKD$30.
A Taste of Seoul or Hong Kong for Two
For diners seeking a curated experience, Moo-Lah offers thoughtfully composed Set Dinners for Two:
“A Taste of Seoul” (HKD$658 for 2 guests) presents a trio of signatures including Hanwoo Brisket Rice Casserole, Hanwoo Ribeye Bulgogi, and two bowls of Chadol Guri. The meal can be enhanced with the addition of the Hanwoo Tenderloin Sandwich (+HKD$300).
“A Taste of Hong Kong” (HKD$688 for 2 guests) delivers a playful local interpretation, featuring Hanwoo Brisket Rice Casserole, Hanwoo Ribeye Bulgogi, and two Hong Kong-style Slow Cooked Hanwoo Beef Brisket Egg Noodles that reflect the city’s beloved noodle tradition.
Chadol Guri | Courtesy of Moo-Lah by Born & BredHanwoo Brisket Rice Casserole | Courtesy of Moo-Lah by Born & Bred
Drinks range from artisanal tea drinks such as the Premium Tangerine Pu Erh Black Tea (HKD$40) and Hangzhou Dragon Well Grean Tea (HKD$40), signature options like Lemon Iron Buddha Sparkling Tea (HKD$35) and Lemongrass Sparkling Green Tea (HKD$35), as well as other refreshments.
On the alcoholic side, guests can enjoy a Young Master Local Artisan Pilsner (HKD$48), the special edition “Jinro x Moo-Lah Soju” (HKD$75), or a refreshing Suntory Highball (HKD$98). Wine lovers can also opt for half bottles of Château de Marsan Bordeaux Blanc 2022 (HKD$160) or Rouge 2022 (HKD$160).
With its new menu and renewed vision led entirely by the Born & Bred Korea team, Moo-Lah is poised to deliver one of Hong Kong’s most authentic and refined Hanwoo dining experiences yet.
Reservations are available here. Visit Moo-Lah’s website here and follow their Instagram page.
Location: Moo-Lah, G/F, 66 Hollywood Road, Central, Hong Kong
Opening Hours: 12PM to 3PM, 6PM to 10PM (Tuesdays to Sundays)
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If your August calendar is still looking a little too tame, The Mira Hong Kong is about to shake things up.
Back for its third edition, 'Sake Sensation 2025' promises a spirited celebration of Japanese tradition, craftsmanship, andculinary finesse, all under one roof. From August 8 to 9, the hotel’s penthouse Ballroom will transform into a Kyoto-inspired carnival, setting the stage for one of the city’s largest Japanese sake tasting events, with additional events spanning from August 11 to 24.
Courtesy of The Mira Hong Kong
The best you can expect from this campaign is the return of Hong Kong Sake Festival, co-hosted with the Federation of Japanese Sake Industry of Hong Kong.
Attendees will have the rare opportunity to sample over 800 types of premium sake and shochu sourced from 30 local distributorsacross 43 prefectures of Japan. Among these are award-winning bottles from the 2025 Oriental Sake Awards, including several making their Hong Kong debut. The Japan Sake and Shochu Makers Association has also curated a selection of rare shochu, adding depth to the tasting experience.
Courtesy of The Mira Hong KongCourtesy of The Mira Hong Kong
But is this just about sipping? The Mira is going all out with immersive decorations inspired by Kyoto’s iconic Gion Festival. Expect lanterns, traditional banners, and a ceremonial vibe and guests are welcome to come in a kimono orJapanese-themed attire- those who dress the part will receive a commemorative gift, adding a ceremonial elegance to the evening.
If you’re looking to elevate your sake game beyond the tasting floor, The Mira’s “Sommelier’s Oma-sake” Sake Pairing Degustation from August 11-24 is a must. WHISK’s sake-forward dinner experience invites guests to indulge in a four-or-six-course fusion menu, with an option to pair with four-or-six specially selected sakes.
Courtesy of The Mira Hong Kong
Then, on August 17, WHISK is turning up the volume with a Sake Free Flow Boozy Brunch, a one-day-only edition of their monthly brunch series. This one-day-only brunch turns up the indulgence with unlimited premium sake and other beverages, plus a five-course spread featuring deluxe seafood and mains.
Spice up your summer with Sake Sensation 2025, your passport to explore the depth and diversity of Japan’s most iconic spirit. You can find full event details and more on the official website here or follow The Mira’s Instagram here.
Hong Kong Sake Festival 2025 Event Details:
Location: The Ballroom, 18/F, The Mira Hong Kong, Mira Place, 118 Nathan Road, Tsim Sha Tsui
Dates: August 8-9 2025
Time: 6:30pm – 10:30pm
Admission: HK$680 or HK$730 per person (single day) / HK$1,260 (two-day pass), including unlimited tasting of sake and all-you-can-eat bites
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High above the fray of Causeway Bay, A Smoking Affair delivers an intriguing blend of nostalgia, nightlife, and hotpot — served with a wink and a splash of gin.
Perched on the 27th floor of Soundwill Plaza II, this 3000 sq. ft. space is decked out in neon lights straight out of 1970s Nathan Road, with bold dai pai dong flair and a side of cheeky charm. Prepare to be transported to vintage Hong Kong, reimagined for today’s late-night crowd.
The newly refreshed menu and culinary team at A Smoking Affair are breathing new life into the local hotpot scene with a nightlife magazine-inspired menu, designed as much for grazing as it is for group karaoke sessions in one of seven private rooms (outfitted with hand-painted murals by local artists and state-of-the-art sound systems).
Courtesy of A Smoking Affair
If you're in the mood for a sunset sesh, grab a cocktail on the outdoor terrace with a front-row view of Victoria Harbour before diving into the broth and beef.
There are nine new soup bases to choose from, with something for every spice tolerance and soul-warming craving. Start with the Signature Satay Broth (HK$168) or the fiery Chongqing Spicy Broth (HK$228), crafted by Sichuan master chef Hu Taiqing of sister restaurant Sichuan Rouge.
Courtesy of A Smoking Affair
There are also unique soup broths like The Chicken and Fish Maw Broth (HK$498) or Pickled Vegetables, Leopard Coral Grouper and Sichuan Peppercorn Broth (HK$488). If you can’t commit, go halfsies with a duo pot (HK$258) and mix and match to your heart’s content.
Enhance your hot pot experience with their selection of signature handmade delicacies — choose from succulent prawn, tender cuttlefish, or flavorful beef meatballs, alongside aromatic truffle dumplings and silky wontons.
Courtesy of A Smoking Affair
Meat lovers are in for a treat, with cuts like the Chiu Chow Hand Cut Chuck Flap (HK$398), Kogoshima Nozaki A5 Wagyu (HK$488), and Premium Fresh Market Beef (HK$288–HK$468) all prepped for prime dipping.
Seafood stans won’t be left out either: Boston Lobster (HK$388), Geoduck (HK$998), Razor Clams (HK$78 per piece), Oysters (HK$198) and Kuruma Shrimp (HK$138/6 pieces) are ready to be poached to perfection.
For a boozy twist, the house collab with Two Moons Distillery serves up a special-edition cooler: Sugar Cane & Water Chestnut Drink with Two Moons Five Flowers Tea Gin, spiked with herbal gin (HK$68/glass; HK$168/jar), which marries local tradition with laid-back indulgence.
For more information, visit A Smoking Affair on their Facebook and Instagram.
Location: 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay
Opening Hours:
Mondays to Saturdays, 12 PM to 3 PM, 5:30 to 2 AM
Sundays from 12 PM to 3 PM, 5:30 PM to 1 PM
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Hong Kong's dining scene continues to welcome a wave of exciting new venues that continue to redefine dining, nightlife, and entertainment experiences in the city. Whether you're a foodie, night-owl, or someone looking for a fresh experience, there's something for everyone! Here's our handpicked list of latest venues to add to your list!
This article is updated monthly—bookmark it to stay up to date with the latest openings and happenings in Hong Kong!
August
A New Thai Spot in TST: Siaw "友"
Siaw "友"
Rooted in friendship and authentic Thai flavors, Siaw "友" is a new Thai spot in Tsim Sha Tsui.
Founded by Chef Art Sinlaparkorn, who has previously worked at Mak Mak, Samsen, and 2025 MICHELIN Bib Gourmand recipient Thai Pai Dong, and General Manager Pae Promkerdkid, the venue features street food staples such as Boat Noodles, Pad Krapow, and unique dishes like Crispy Catfish Green Mango Salad and Pan-Grilled Coconut Rice Pancakes.
The Lasagna Factory - Bringing Italian Comfort to Hollywood Road
The Lasagna Factory
Launching on the first week of August, The Lasagna Factory is bringing homey Italian classics with a nostalgic twist to Sheung Wan.
Backed by the team behind Flat Iron and Picanhas', the menu centers on hearty, rich signature lasagna dishes, including Wagyu Short Rib,Sand Crab, and Organic Mushroom. The venue also offers other classics such as Polpette, Eggplant Parmesan, andClassic Tiramisu served tableside.
Flat Iron's iconic sharing steaks are also available at The Lasagna Factory if you need to hit your daily protein intake!
LE-TA-SU, Tokyo's Famous Solo Shabu Shabu Expands Across Hong Kong
LE-TA-SU
Tokyo's favorite solo shabu shabu spot,LE-TA-SU, is celebrating its first anniversary in Hong Kong with three new branches in Causeway Bay, Kowloon, and Yuen Long, along with a brandnew anniversary menu.
The Anniversary Special features Lobster Bisque Set with Japanese Wagyu Brisket and US Pork Loin, alongside special à la carte items like Boston Lobster, Lobster Bisque, and Lobster Bisque Ice Cream.
Note that only the new Causeway Bay branch is open to the public; the Yuen Long and Kowloon branches are still in the pre-opening stage!
Location: LE-TA-SU, Multiple locations across Hong Kong
New Buzz in Lan Kwai Fong - FUMI Joe Opens
FUMI Joe
The latest concept from LKF Concepts, FUMI Joe, debuts with a refined izakaya that brings together the best of Japanese favorites from FUMI and Kyoto Joe. Residing on the 23rd floor of California Tower, the new venue offers a sushi counter, robatayaki grill, and a beautiful skyline view from its balcony.
FUMI Joe's new menu offers a wide range of Japanese classics, including sushi, sashimi, robatayaki, and hearty mains. Highlights include the Trio Roll with sea urchin, chopped toro, and salmon, A4 Kumamoto Wagyuwith udon, and Snow Crab Kettle Rice Pot. Guests can also customize their meals (appetizers, mains, and sides) with the newly introduced personalized Build Your Comfort Dinner Set.
Don't miss out on their special summer dining deal: enjoy 15% off all-you-can-eat weekend dinners, available until 31 Aug. 2025.
Location:FUMI Joe, 23/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central
A New Nordic-Inspired Café Opens in Sheung Wan
VennerVenner
Venner, a new Nordic-inspired café and wine bar, has opened this summer! Founded by the duo behind the beloved (now closed) Hjem café, Elin Fu and Nelson Htoo, they've built Venner to bring a refreshed take on Scandinavian café culture to Hong Kong.
By day, the venue serves light-roast coffee, ceremonial-grade matcha, and small-batch Nordic bakes like skolebolle and cinnamon buns. At night, the venue shifts to natural wines by the glass and sharing plates like goat's cheese and ricotta cheesecake and prosciutto dates.
They're currently in their soft opening phase! Don't miss it if you're around Hollywood Road.
Hong Kong's First Parfait Specialty Store Debuts in Central
All Day Parfait
For those who have a sweet tooth, this is for you. The first parfait specialty store in Hong Kong, All Day Parfait, has just opened on Peel Street in Central, specializing in delicate, fruit-forward parfaits inspired by Japanese and Taiwanese dessert culture.
The café is currently offering six signature creations made with seasonal fruit, house-made ice cream, and various toppings for contrast, such as Honeydew Hojicha Symphony,Tipsy Strawberry Jasmine Cream Velvet, and a limited special edition, Salty World: Parma Stratas.
Each parfait is crafted “layered with love, served with joy,” inviting everyone to savor life’s perfect moments, one dessert at a time.
This may just be your next place to sober up after a night out as the venue opens until 11pm daily!
A New Multi-Concept Destination: Solstice Culinary Space
Solstice
Solstice Culinary Space is a new multi-concept hub in Central that fuses dining, learning, and cultural exchange under one roof. It houses SOL Restaurant, which serves elevated Korean cuisine; Uncle Quek, a casual eatery offering Southeast Asian comfort food; and Solstice Cooking Studio, a hands-on kitchen space led by MICHELIN-experienced chefs.
Founded by ZS Hospitality Group, the venue is committed to celebrating Asian food traditions in creative ways and nurturing new talents.
NEXT Shikaku, the Osaka-originated ramen house, is back in Central's Gough Street with its flavor-packed oyster ramen. Known for broths crafted from premium Japanese oysters, the venue has added a twist to its classics, like the Special Oyster Broth Ramen "ikasu" and "koeru."
Also joining the lineup are the Oyster Rice and Assorted Meat Platter, catering to those who don't feel like having noodles!
Location:NEXT Shikaku, G/F, 11 Gough Street, Central
Young Dabang Brings Viral 35cm Tteokbokki to Sha Tin
Young Dabang
Get ready, Sha Tin! Young Dabang, Korea's beloved tteokbokki chain, has landed at New Town Plaza! Their customizable Tteokbokki Pot, features a lengthy35cmtteokbokki(rice cake) with your favorite sides like fish cakes, quail eggs, yaki mandu (fried dumplings), mixed vegetables, and ramen noodles.
Beyond the pot, the menu also highlights sizzling claypot rice, mega kimbaps, andcheese-loaded fried chicken, taking Korean comfort food to the next level.
Pair your meal with their special drinks like the Bokbunja Beer Bomb, Kooksoondang Draft Makgeolli, and Peach Americano.
Location:Young Dabang, Shop 103A, L1, New Town Plaza, Phase I, Sha Tin, New Territories
The Doctor’s Residence by Dr. Fern is Back!
Dr. Fern
The Doctor is back! Officially opened on July 1, The Doctor's Residence by Dr. Fern is bringing a bold new gin experience to The Pottinger Hotel. Led by Bar Manager Babit Burathoki, expect a whimsical new "patient file" of "prescription cocktails" like the Brinewashed, Shroom Service, and The Jellyfish Martini.
The bar also has a 400+ gin library and on the food front, their menu offers comfort biteswith a twist such as Codependent Fish Burger and Double Smashed Buns.
Shoo Loong Kan Hotpot Serving Up Authentic Sichuan Flavors
Shoo Loong Kan Hotpot
Sichuan hotpotpowerhouse from ChengduShoo Loong Kan has launched in Hong Kong, bringing its iconic broths and bold Sichuan spice blends to Causeway Bay.
Experience an authentic Sichuan hotpot experience with signature broths like the 160-day fermented "Tianfu Yeast-Preserved" soup and the Supreme Beef Tallow Spicy Broth. Enjoy these flavor-packed broths with ingredient highlights like Volcanic Spiced Beef, Shoo Loong Kan Nine Treasures platter, and Panda Noodles.
Location:Shoo Loong Kan, 1/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong
A Vibrant New Hub in Soho, AER
AER
More than just a bar or restaurant, AER (Aesthetic Radio) arrived in Central as the neighborhood's latest multi-sensorycultural experience hub. The space merges a high-quality sound system, nostalgic cocktails, comfort food, and a soon-to-be-launched podcast room into one stylish, relaxing space to amplify connection and creativity.
Co-founded by a dynamic team of five, including names behind Sauce and The Old Man, expect DJ-curated weekends, pandan-inspired Midori Sours, mezcal tributes to sneakers, and Irish-inspired dishes.
Location:AER, UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central (Entrance on Aberdeen Street)
Bar Mind – 念, a Minimalist Take on Mixology
Bar Mind – 念
Tucked away on Elgin Street, Bar Mind – 念 offers an escape from Soho's bustling atmosphere. Founded by acclaimed bartenders Jo Lo and Birs Wong, the space aims to strip back the noise of modern bar culture, building on a simple idea: Cocktails as expressions of thought.
The menu highlights eight minimalist cocktails, including standouts like the bitter melon-infused A Taste of Home, the savory-sweet Campino Dreams, and tea-infused Zen Harmony.
Sichuan Rouge, a Reinterpretation of Traditional Sichuan Cuisine
Sichuan Rouge
Helmed by culinary icons Chefs Hu Taiqing and Kenny Chan, Sichuan Rouge is here to bring a fresh interpretation of traditional Sichuan Cuisine. The restaurant goes beyond the Mala heat, offering reimagined regional classics with over 40 imported spices, highlighting the complexity of Sichuan's 24 distinct flavor profiles.
Enjoy some of their signatures like Duck Blood in Chili Sauce, Lobster Mapo Tofu, and Smoked Eel wrapped in Pork Intestine in a 1,000-sq-ft space inspired by the 1930s Shek Tong Tsui.
Location:Sichuan Rouge, 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay
The Porch Reimagines South Korean Tradition Cuisine
The Porch
Escape the city rush at The Porch, a cozy Korean comfort spot in Kerry Hotel, inspired by Korea's traditional madang (front porch) culture. It's a place to gather, share stories, and savor flavors that feel like home.
The menu centers on soulful staples such as OG Chicken, K-BBQ-inspired Kochi Skewers, alongside Bangsang lunch sets featuring rice, soup, main, and unlimited banchan (side dish).
At the heart of the menu is Hong Kong's first halal-certifiedNational OG Chicken, served hand-torn into pieces with a variety of house-made dips.
Location: The Porch, Shop 101, 1/F, Kerry Hotel, Hung Hom
Thai Pai Dong's Latest Expansion to Central
Thai Pai Dong
Thai Pai Dong, the MICHELIN Bib Gourmand-awarded Thai restaurant, has expanded to Central with a new branch. This second outlet introduces the energetic spirit of Bangkok's late-night dining vibes.
Signature hits like their Wagyu Beef Boat Noodles and Stir-fried Spicy Flat Noodles are here to stay, along with new dishes like banana roti and fruit slushies.
Location: Thai Pai Dong, 6-8 Staunton Street, Central
June
GOSSiP, Central's Latest Cocktail Club
GOSSiP
A new venture by the duo behind Socio, Amir Javaid and Max Bajracharya, GOSSiP is a cocktail club serving cocktails inspired by Asian masks and their roots.
Some of their signature cocktails include Hanuman, a fruity cocktail from Indonesia; Thotsokan, a mango sticky rice inspired gin-based cocktail from Thailand; and HimalayanTiger, a rum-based with oolong amaro cocktail from Nepal. Along with their newest cocktail addition - Tuồng, a herbaceous, savory, and a little spicy cocktail inspired by the masks of Vietnamese opera.
Open every Thursday to Saturday, enjoy live DJ music alongside your drinks starting from midnighttill late!
Location: GOSSiP, 3/F, FOCO Building, 48 Cochrane St, Central
Halff Bakery, A New Addition to Sai Ying Pun
Halff Bakery
Bagel lovers, you're in luck! Halff Bakery, a new addition to the bakery and coffee scene in Sai Ying Pun, specializes in bagels, offering a variety of classic and unique flavors.
Other than individual bagels with your choice of plain or flavored cream cheese dips, the bakery also offers bagel sandwiches including the Roasted Pork Belly Ssamjang Bagel, Triple Cheese Budae Jigae Bagel, and Portobello Mushroom Carbonara Bagel.
Psst! All students in uniform can enjoy a12% discount on their bagels, sandwiches, cream cheese, and drinks!
Location: Halff Bakery, 63B, Third Street, Sai Ying Pun
Mama Tiger Noodles, a Vibrant Thai Noodle Bar
Mama Tiger Noodles
Hong Kong just can't get enough of Thai food! Building on the popularity of Trattoria Felino in Wan Chai, the same team behind the Italian restaurant now introduces Mama Tiger Noodles - a lively Thai noodle bar inspired by the vibrant street food culture of Bangkok.
Chef Marcello Scognamiglio discovered his love for Thai cuisine during his time at Mandarin Oriental Bangkok and is bringing this passion to life with the menu, along with Bangkok local Chef Thanit Changchai.
They're serving up Thai-style noodles like Wagyu Boat Noodles, Khao Soi, Tom Yum Sukhotai, along with appetizers like Hat Yai Fried Chicken, Handmade Wonton, and Crispy Chicken Skin.
Newly opened on the iconic steps of Shin Hing Street, Central, Primo Posto offers authentic Milanese cuisine, along with a selection of wines and cocktails.
Begin your meal with appetizers like Mondeghilli Meatballs, Vitello Tonnato, moving onto pasta and mains with crispy saffron risotto, pigeon ragù, andbone-in Milanese-style veal chop, and finish off with classic desserts like Tiramisu, Almond Panna Cotta, or the traditional Italian way - an Espresso shot.
Don't forget - aperitivo at Primo Posto starts early from 5pm till late, while dinner service begins at6pm!
Your New Favorite Spots in Causeway Bay - Yorucho & Madara
Yorucho
Yorucho (夜蝶), founded by Chefs Kevin Lam and Arnold Tse, whose culinary experience span across kitchens like Liberty Exchange, Carbone, and Fukuro, is a modern izakaya offering a refined take on Japanese-Korean fusion cuisine.
Yorucho's menu is an exploration of East meets West in both flavor and form. Expect sashimireimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robatadelights like their ox tongue, glazed with a kiwi-based sauce.
Don't miss out on their signatures like Nori Tacos and 72-hour Snow Beef Noodle Soupwhen you visit!
After your dinner, head over to their hidden bar, Madara, to end your night on a high.
Location:Yorucho, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
Madara
Madara (斑) is a refined craft cocktail bar offering an intimate and artistic drinking experience. Led by award-winning mixologist Rayven Leung, the cocktail bar draws inspiration from Tokyo's discreet Ginza bars, showcasing Japanese ingredients and artistic cultural references.
The menu is divided into four different themes:Floral, Fruit, Tea, and Shakespeare. Highlights include the floral-forward Sakura Shochutini, fruit-infused Yamanashi Peach Bellini, and roasted tea-based Hōjicha Cosmo Porto.
Location:Madara, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
Chef Edward Voon Brings VOON to Kennedy Town
VOON by Edward Voon
Chef Edward Voon has returned to Hong Kong's dining scene with VOON by Edward Voon, bringing his multicultural culinary journey to Kennedy Town. With a philosophy of "Three Homelands, One Heart," Chef Voon blends the flavors and techniques of Singapore, Hong Kong, and France.
The seasonal menu offers inventive takeson comfort dishes such as reimagined laksa in two ways: Laksa Soup Noodles for lunch and Seafood Laksa Linguine for dinner; Beef Tenderloin Tartare with caviar and oyster cream; and Mud Crab Au Gratinwith macaroni and Singaporean-style black pepper sauce.
Beyond your dining experience, VOON Retail is the gourmet extension of the kitchen that offers artisanal savory cookies and seasonal items crafted in collaboration with local artisans. They will be available online and at various pop-ups around the city.
Location:VOON by Edward Voon, Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town
May
Two New Venues Join BaseHall 02 - Fete Up and Meshiya
Fete Up / BaseHall 02Meshiya / BaseHall 02
BaseHall 02 welcomes two new local favorites this month: Fete Up and Meshiya. Fete Up offers healthy, flavor-packed dishes like Chicken Press, Omega Squat, and the customizable Fete Box, for those who are seeking nutritious meals without sacrificing taste.
Meanwhile, Meshiya, a modern Japanese eatery, offers rice bowls and set meals including the 298 Beef Bowl, sukiyaki, and crispy pork cutlets. The perfect option for a quick lunch break!
Location:BaseHall 02, LG/F, Jardine House, 1 Connaught Pl, Central
PINTXOS by bárbar, The Fourth Spanish Venue by Epicurean Group
PINTXOS by bárbar
PINTXOS by bárbar, the fourth Spanish dining venue by Epicurean Group, has opened on Wan Chai’s Ship Street as Hong Kong’s first pintxos bar with a vibrant menu of traditional and inventive Spanish Finger Food, using traditional Basque techniques to recreate authentic pintxos experience.
Highlights include 40g U.S. Beef Tenderloin with Foie Gras and Périgord, Pork Belly Pintxo, and Beef Cheek “Milanese” with Cumberland Sauce from the hot menu, while the cold menu include Gildas and Octopus Skewer.
Gróa is the latest addition in Repulse Bay, offering a cozy, relaxing space and nourishing dishes with stunning ocean views, inspired by nature and sustainability. Their menu blends home-style comfort with bold flavors, using fermentation to craft dishes like Rayu Chicken Flatbread, Crab Tagliatelle, and Paprika Baby Squid.
gróa
By day, gróa offers brunch plates, while evenings feature sharing-style dishes and a curated list of organic and small-batch wines. Visit this beautiful venue the next time you’re in Repulse Bay!
Location:gróa, Shop G203A, 1/F, 109 Repulse Bay Rd, Repulse Bay
ROUCOU, Hong Kong's First Cheese Omakase
ROUCOU
ROUCOU, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’sfirst eight-seat cheese omakase dining experience. Inspired by the rice fields of Yamanashi Prefecture, founder Jeremy Evrard presents a Japanese-French creative, seasonal menu that celebrates raw milk in different forms.
Signature dishes include Goat Milk Cheese sea bream sashimi, Crab Tiramisu, and Organic Camembert. A must-try for the cheese lovers out there!
Jean Pierre, the Latest Parisian-Style Bistro by Black Sheep Restaurants
Jean Pierre / Black Sheep Restaurants
Founded by Syed Asim Hussain and Marc Hofmann, Jean Pierre is the city's latest Parisian-style bistro created as a tribute to French dining and joie de vivre. The restaurant brings classic dishes like steak tartare, soupe à l’oignon, and boeuf bourguignon that are perfect for the communal spirit of dining.
The restaurant's lively bar, led by Maître des Cocktails Suraj Gurung, offers playful French-inspired drinks like the Cornichon Martini and Chambord Margarita, alongside a curated French wine list. The perfect venue to catch up with your friends, spend your next Friday night at Jean Pierre!
China Tang by Lai Sun Dining has finally held its grand reopening onMay 7! Under the guidance of Executive Chef Menex, the newly reopened venue will provide a refreshed, elegant dining experience that elevates classic Canton, Beijing, and Sichuan flavors.
Marking this special occasion, China Tang is offering an exclusive reopening deal: From May 7-13, during lunch service, diners will receive a special house-made Palmier; and at dinner, guests will be treated to a Snowflake Crisp with Imperial Superior Red Bird’s Nest.
Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie
Finesse Patisserie
Well-loved, talented Pastry Chef Mandy Siu, formerly a pastry chef at Michelin-starred L’Envol at The St. Regis Hong Kong, has opened her debut store Finesse Patisserie in Wan Chai on May 6.
The bakery features her signature cakes, alongside French-inspired small baked pastries that are created with meticulous craftsmanship and inventive flavor profiles. Don’t miss out on her beautiful creations in Wan Chai!
A new fiery steakhouse, Picanhas' Wood-fired Steak & Wine, has opened on Elgin Street in Soho! Inspired by theatrical Latin American concepts, expect affordable prime cuts, bold flavors, and a front-row seat to kitchen action.
The star of the show would be the Brazilian Picanha- a succulent rump cap steak that is grilled over a Spanish Josper. The steaks are smoked, seared, and sliced tableside, finishing with a drizzle of house chimichurri. Other sharing dishes such as the 1kg T-Bone, 1.2kg Tomahawk, Duck Fat Chips, and Empanadas are available as well.
Celebrating its 11th year, TABLE by Sandy Keung has relocated to the heart of Central, elevating its vision of embracing seasonal ingredients-based dining. The restaurant focuses on blending Chinese and Western techniques using seasonal, sustainable ingredients grounded in traditional Chinese medicine and the 24 Solar Terms. Chef-owner Sandy Keung continues to pioneer seafood depuration with a unique ozone atoll system, ensuring the highest purity in her oceanic ingredients.
Signature dishes include the Mud Crab Meat & Roe Garlic Rice*, 'HK Typhoon Shelter' Angel Hair, and Line-caught Silver Tilefish with Hokkaido Uni- with each dish honoring local heritage with a refined, modern twist.
Shanghai Plus Opens With an Elegant Blend of Cantonese and Shanghai Flavors
Shanghai Plus
Shanghai Plus, an elegant fusion of Shanghai tradition and Cantonese creativity, makes it debut in Wan Chai introducing a menu of 77 dishes that reimagine regional Chinese cuisine through a Hong Kong lens.
Think Shanghai Fried Pork Ribs, Stewed Cantonese Meatball, and Braised Fish Maw Soup with Yellow Eel, Black Fungus served with Chrysanthemum. Don't miss their Crispy Pigeon as well, cooked to tender, juicy perfection with their special treatment coating.
The interior also echoes the East-meets-West philosophy with Shanghai's "Haipai" aesthetics, designed by Steve Leung Design Group.
Location:Shanghai Plus, Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai
Servo Brings Aussie Cool to Hong Kong
Servo
The newest all-day dining concept from The Arcane Collective, Servo brings a slice of Australia's food culture to Hong Kong. Inspired by down-under "servo" pit stops, this all-day eatery is designed to deliver hearty, no-fuss meals with wholesome flavors and good vibes.
The menu highlights classic dishes such as The Smashed Avocado on Sourdough with Chilli Jam, Homemade Sausage Roll with Kasundi, and Homemade chicken, leek, and mushroom "Chook" Pie for Two.
Once the evening rolls in, Servo transforms into a relaxed social hub with snacks and drinks menu, including a Charcuterie and Cheese Board, a well-curated selection of Australian wines, and other non-alcoholic beverages like Smoothies & Shakes classics.
The Latest Addition to the Izakaya Scene, ALWAYS JOY
ALWAYS JOY
ALWAYS JOY is the latest Izakaya venture from Yardbird Co-founders Matt Abergel and Lindsay Jang, occupying the space adjacent to Yardbird in Sheung Wan. This Izakaya concept offers a fresh, fun, family-style dining experience, using fresh and high-quality ingredients.
Some of their must-try dishes are the Clams with Corn and Jin Hua Ham, Pepper Lobster Yakisoba, and Braised Grouper with Gobo and Chayote. End your meal with their already viral Strawberry Sundae with Soba Granola and Red Shiso.
Location:ALWAYS JOY, Shop 1, G/F Nam Wo Hong Building, 148 Wing Lok Street, Sheung Wan
Tanukikoji Lands in Causeway Bay with Premium Solo Shabu Shabu and Sukiyaki Sets
Tanukikoji
If you love Japanese-style hotpot, you're in luck as Tanukikoji introduces an elevated solo dining experience, specializing in high-quality Hokkaido-style shabu shabu and sukiyaki. Each individual hotpot set features top-tier A5 Tokachi black Wagyu or Hokkaido rice pork, complemented by five signature daily-made broths and Hokkaido Nanohanarice.
The real standout is the one-of-a-kind Hokkaido Sea Urchin soup, limited to only 80 bowls a day. This luxurious pot of soup is made with Ichiban Dashi- Japan's prized first-brew broth- with sea urchins sourced from Rishiri, Rausu, and Okushiri Islands.
InterContinental Grand Stanford Hong Kong celebrated the grand opening of Hoi King Heen earlier this year on their below ground floor. Inspired by traditional Siheyuan architecture, its tranquil, courtyard-inspired design makes it ideal for family gatherings and business meetings, designed by Top 50 Hong Kong Designer, Nicole Choi. Complete with false skylights, the bright and open space transports diners to ancient China.
Under Executive Chinese Chef Yu Chiu Kwan, the restaurant offers Cantonese culinary heritage while adding modern twists using fresh, high-quality, responsibly-sourced ingredients. Indulge in refined classics that embrace traditional family recipes paired with a curated wine selection from China.
Location:Hoi King Heen, B2 Floor, InterContinental Grand Stanford Hong Kong, 70 Mody Road, East Tsim Sha Tsui, Kowloon, Hong Kong
Bánh Mì Nếm Opens Second Location
Bánh Mì Nếm / @banhminem.hk
Bánh Mì Nếm, founded by Hong Kong-based Vietnamese KOL - Kiki Phung, focuses on serving authentic Bánh Mì (Vietnamese baguette sandwiches). The brand was first launched in Wan Chai last year and now has expanded to Central with itssecond location due to popular demand!
It has also made its way into MICHELIN's Hong Kong Street Food Restaurants Guide.
The Central branch offers their various classic Bánh Mì flavors, including an exclusiveMini Bánh Mì Set that comes with a mini stewed pork belly bánh mì with a choice of drink, which is available daily from 3-5:30PM.
Vegetarians are welcome as well as they also have non-meatoptions. Expect a queue when you go!
Spice Bazaar is a new modern Indian tandoor barbecue restaurant, founded by hospitality veteran Imran Khaleel and Executive Chef Balram Yadav, who has over 30 years of experience, including serving as a royal chef for Dubai's royal family.
Their menu features smokey tandoor-grilled meats, rich curries, and handcrafted fresh naan, such as Hyderabadi Lamb Shank Biryani, Old Delhi-style Butter Chicken, and Kashmiri Naan, just to name a few.
Weekday lunch sets, including one main, slow-cooked creamy daal, naan bread or basmati rice, dessert of the day, and one iced lemon tea, are also available if you're looking to visit on your lunch break, available from 12-3PM.
BUFFEE is a bakery café newly opened in Wan Chai, specializing in freshly baked goods and specialty coffee drinks. The name BUFFEE is a combination of Breakfast + Butter + Coffee.
Supported by local fan-favorite LY Bakery, the café produces various baked pastries, all crafted daily by the team from LY Bakery. Signatures include Buffee Croffin— a croissant-muffin hybrid, Pistachio Lava Danish, and Quiche in three flavors. Their beverage menu also features a variety of drinks such as coffee, matcha, and lemonade.
Location:Buffee, G06-07, Emperor Group, 288 Hennessy Road, Wan Chai
Yaowarat, Bringing Bangkok's Chinatown to Hong Kong
Yaowarat
Joining as the latest addition of Thai cuisine on Hollywood Road, is Yaorawat, set to bring back the bold flavors of Bangkok's Chinatown to Hong Kong. The venue is decked out in nostalgic retro Thai posters and serving rock and roll vibes. Featured signature dishes include the Beef Premium Skewers, Whole Shrimp Cake, and Massaman Pork Cheek Curry. Of course, the classic Pad Thai, Green Curry, and Mango Sticky Rice are also available!
For the Hollywood Road neighborhood and lunch crowd, Yaowarat also offers an affordable lunch menu that includes a Thai soup of the day with a choice of Thai mains. Paired with these delectable dishes are Thai-inspired cocktails such as the Thai Collins and Kaffir Me, which are perfect for cooling down in the warmer weather.
Location: Yaowarat, Shop C, G/F CentreStage, 108 Hollywood Road, Central
February
LALA, a New French Dining Destination
LALA
Founded by MICHELIN-starred Chef Franckelie Laloum and hospitality expert Michael Larkin, LALA brings a fresh, fun approach to French fine dining to the residents of Hong Kong focusing on the simplicity and quality ingredients. The name LALA came from a combination of the first two letters of their last names, symbolizing their shared vision of creating a playful and casual French dining experience.
Their menu features modernized French classics, offering dishes such as Parsley Garlic Frog Legs, Duck, Poultry, Pâté en Croûte (pâté that is baked in pastry), and Sweetbread, Langoustine, Vol Au Vent.
Perfect for a quick lunch break for people working around Central area, make a reservation to enjoy their new menu!
Peak Pizza by Black Sheep Restaurants Has Landed at The Peak
Peak Pizza / Blacksheep Restaurant
Following their pop-up at Stazione Novella, Peak Pizza has finally opened their doors at Victoria Peak, offering their signature New York City-style pizzas.
What's good: They offer their pizzas by the slice so diners can try out different flavors like the classic Pepperoni, Hawaiian, or their Chef's Special. Full-sized pizzas are also available as well.
What's even better: Their pizza slices are HKD38a slice and HKD18 for unlimitedrefills of fountain soda.
Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter!
Experience the Art of Modern Chinese Cuisine at PATH with Tony Mok
PATH
PATH, an intinate 8-seater situated in Tsim Sha Tsui, is Chef Tony Mok's bold take on Chinese cuisine, fusing his Cantonese roots with Western fine dining techniques. Chef Tony Mok honed his skills at Hong Kong's two MICHELIN-starredAmber, and moved on to different MICHELIN-starred venues like Mono (1*), Écriture (2*), and Zén (3*) in Singapore.
Their seasonal course menu features innovative dishes like Malaysian-Chinese inspired Croustade with strawberry hot sauce infused with gochujang, Mixed Scallop Tartare with XO sauce, and salt-cured and air-dried Saba fish with cherry dressing, reminiscent of every Hong Kong person's childhood drink, Ribena.
With only eight seats available, a reservation is required via their website!
Location:PATH, 1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui
Japanese Bakery Moropain's First Overseas Branch Opens in Hong Kong
Instagram / @moropainhk
A renowned Japanese bakery from Fukuoka, Moropain, has opened its first overseas branch in Hong Kong. The bakery offers a variety of freshly baked items including their signature Melon Bread and Hong Kong-exclusive Tiramisu Melon Bun and Matcha Melon Bun.
Due to a high demand of the Tiramisu Melon Bun, the bun will be offered three different times a day (10AM / 12PM / 2PM) and as Moropain only bakes 20 pieces per flavor a day. Expect a queue!
The bakery closes on Monday and they're open from 9AM-5PM or until everything is sold out, so always double-check before heading to the bakery.
Babette, a Contemporary French Restaurant Opens in Central
Instagram / @babette.hk
Babette, a new French concept founded by Remi Brunet and Clement Jacquel - the duo behind Croque, offers a fresh and lighter take on French cuisine.
The menu highlights creative interpretationsof French classics such as Poulet Jaune - whole poached yellow chicken served with Koshikari rice, Poireaux Vinaigrette - confit leek with Gribiche sauce, and Gnocchis Parisiennes - gnocchi pasta with mornay bechamel.
Babette is open daily with lunch, brunch, and à la carte offerings! Visit their Instagram to learn more.
Location:Babette, Shop G-3, G/F, Nan Fung Place, 173 Des Voeux Road, Central
Omaroo Grill, a New Australian Steakhouse by Wooloomooloo Group
Website / Omaroo Grill
Located on the 26th floor of H Queen's in Central, Omaroo Grill is Wooloomooloo Group's newest venture. The name Omaroo means "a beautiful view" in the Aboriginal language of Australia, reflecting the venue's stunning Victoria Harbor dining backdrop.
Omaroo Grill's menu highlights premium wet-aged Australian steaks such as the 2kg Wagyu Tomahawk and Beef Wellington, sustainably-sourced seafood dishes, and vegetarian options as well.
Open daily for lunch from 11:45AM-3PM and dinner from 5:30PM-11PM. Dine with the breathtaking views of Victoria Harbor, no matter during the day or night.
Location:Omaroo Grill, 26/F, H Queen’s, 80 Queen’s Road Central, Central
CIAK Reopens Its Doors at Hong Kong Ocean Park Mariott Hotel
Instagram / @ciakconcept
Celebrated Italian pizzeria by Lai Sun Dining, CIAK, has reopened its doors at Hong Kong Ocean Park Mariott Hotel. Situated within the Prohibition Grill House & Cocktail Bar, diners can now order their iconic freshly made pizzas and pastas again since their tenure in Landmark in Central! They are still offering fan favorites like their signature Prosciutto and Formaggi pizza and the 5 Formaggi pizza.
For those who suffer from a "lunchtime dilemma," don't worry! CIAK offers a 2 Gusti "50/50" pizza where diners can pick two different flavors baked in one pizza.
Open daily from 12PM-2:30PM and 6PM-10PM. Go get your pizza cravings satisfied at CIAK!
Location:CIAK, G/F (Portion C) at Club Wing, Hong Kong Ocean Park Marriott Hotel, Ocean Park, 180 Wong Chuk Hang Road, Wong Chuk Hang (At Prohibition Grill house & Cocktail bar)
January
Torikizoku – Bringing Authentic Japanese Yakitori to Hong Kong
Torikizoku
Famous Japanese yakitori chain Torikizoku has opened its first Hong Kong branch at Tuen Mun Town Plaza. Known for its affordable
and high-quality skewers, Torikizoku has arrived to bring a taste of Osaka to local diners.
Some of its must-try yakitori are their Kizokuyaki Chicken, Shio Chicken Wings, and Hong Kong-exclusive dishes like Matcha Warabi Mochi and Ice Cream. Complement your meal with drinks such as Mega Beer, Kodawari Sakaba Lemon Sour, and refreshing fruit teas.
Torikizoku is a must-try for our fellow New Territories residents or Yakitori enthusiasts!
Location:Torikizoku, Shop 1108-1111, 1/F, Tuen Mun Town Plaza Phase 1, 1 Tuen Shun Street, Tuen Mun
Marmo Bistro, a New French Dining Concept by Rosewood Hong Kong
Marmo Bistro / Rosewood Hong Kong
Introducing Marmo Bistro, Rosewood Hong Kong’s first venture into French cuisine. Enjoy timeless French dishes crafted by Chef Giovanni Galeota in a cozy setting, capturing the charm of a Parisian neighborhood.
The menu at Marmo features French classics including Foie Gras Torchon, Sole Meunière, and the Bouillabaisse, alongside desserts like the iconic Tarte Tropezienne. Complete your French dining experience with their curated wine list and aperitivo-style cocktails.
Location:Marmo Bistro, Ground Floor, Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong
Epicurean Group Reveals a New Spanish Concept – Aire
Aire / Epicurean Group
Joining Pica Pica and BÀRBAR under Epicurean Group, Aire promises a fresh take on Spanish cuisine focusing on authentic Basque grill cooking. Their menu features high-quality seafood and meats sourced from Spain, the Atlantic Ocean, and Mediterranean Sea to create delicious individual tapas and plato dishes for sharing.
Make the most out of your experience with Aire’s outdoor seating and enjoy the refreshing winter weather on their terrace.
Location:Aire, Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay
An Addition to Korean Cuisine in Hong Kong – Myth Jokbal
Instagram / @mythjokbalhk
Myth Jokbal, a popular Korean establishment specializing in braised pig trotters (also known as Jokbal in Korean), has landed in Hong Kong. Celebrated for its tender, flavorful pork trotters, it has become a must-eat for both locals and visitors in Seoul. Now, you don’t have to fly to Seoul to try this!
Their menu features original, garlic, and spicy
flavored pig trotters, including other side dishes like rice balls, knife-cut noodles, and hangover soup.
Hot tip: Go early as there will be a long queue!
Location:Myth Jokbal, Shop C, Soundwill Plaza II Midtown, 1-29 Tang Lung Street, Causeway Bay
Little Napoli is Back in Wan Chai
Instagram / @littlenapolihk
Known for its authentic Neapolitan-style pizzas, Little Napoli has relocated from Happy Valley to a larger venue in Wan Chai. The new location features an open kitchen, wood-fire oven
from Naples, and can seat up to 22 people.
Diners can choose from their different categories of Pizza and sides - Pizza Classica, Pizza Speciale, Pizza Portafoglio, Pizza Fritta, and bowl platters guaranteed to satisfy your pizza cravings!
Location: Little Napoli, G/F., No. 6 -16 Tai Wong Street East, Wan Chai
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Elephant Grounds (EG) is at it again — this time with a refreshing, limited-edition twist on dessert.
The beloved hipster joint has just opened its brand-new Tsim Sha Tsui outpost at Tsim Sha Tsui Centre, and to mark the occasion, they’ve launched a special ice cream sandwich for the sweltering summer season.
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Available from July 16, 2025, and with limited quantities available each day, the Golden Zest Ice CreamSandwich is a collaboration with none other than Chef SmitaGrosse, Hong Kong’s first woman Executive Pastry Chef, and it's a rare gem you won't want to miss.
Courtesy of Elephant Grounds Hong Kong
Creamy cannelé ice cream inspired by traditional Bordeaux flavors of vanilla and custard is perched atop a crumbly Florentine cookie base, layered with zesty orange jam and a swipe of smooth dark chocolate, and finished with crispy golden tuile and cannelé chunks. A delicate gilded butterfly tuile on top nods to the energy of summer and adds an Instagram-worthy flair.
This limited-time treat is available at all Elephant Ground locations across Hong Kong, so make sure to catch it before it flies away!
And if you’re dropping by for more than just dessert, their weekday Lunch Set (available from 11 AM to 2:30 PM) is a hearty and satisfying deal, at HK$140. You can get your pick of one of their most popular mains, a coffee of your choice, and a mini-Hokkaido milk soft serve to round things off on a sweet note.
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The set includes comforting classics like Linguine Carbonara, crowned with a velvety onsen egg, and Rigatoni Bolognese made with rich, homemade meat sauce. The Fish Fillet Sando hits the spot with breaded sole, wasabi kewpie, and mixed cabbage slaw.
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For a lighter option, the Torched Salmon poke bowl is both filling and fresh, while burger lovers can dig into the indulgent EG Burger with a wagyu patty, cheddar, and fries—with plenty of add-ons like bacon, egg, or even a double patty if you’re feeling bold.
Those with a sweet tooth can savor the Pancake Club set at lunchtime, priced at HK$120 and available from 2:30 PM to 5:30 PM, exclusively at the EG TST Center branch. This pick-me-up includes fluffy OG pancakes with whipped cream and maple syrup, plus your choice of coffee or tea. Add onan EG Exclusive Coffee for just HK$10 or a House Made Mushroom Soup for HK$30 and indulge to your heart's content!
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