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Fresh off a limited-run menu celebrating quintessential British afternoon tea, Chef Andrew Gravett of The Langham London and The Langham Hong Kong’s very own Chef Tin brought their interpretation of the classic afternoon tea experience for a limited three-day run — reimagining childhood British snack favourites, such as a Bounty bar and Wagon Wheel cookies, through elevated techniques and ingredients.
Joining hands, their collaboration came after a residency exchange, whereby Chef Tin had a short stay in London and was later joined by Chef Andrew, who took a trip to Hong Kong. The menu marks a meeting point for different flavours and culinary influences that have become part of the story behind our favourite addition to the day. The Beat Asia spoke to the two chefs on how the fascinating history of this meal has culminated in the varied treats that are served to dazzle us today.
A Brief History of Afternoon Tea and How it Came to Hong Kong
First, let’s take a look back at the tradition of afternoon tea. It all began in the 1830s with Anna Maria Russell, the seventh Duchess of Bedford.
Evening meals were served fashionably late, long after the sun had set as was customary of upper-class households of the time. Entrepreneur that she was, Anna could not stand for such a tortuous delay between lunch and supper and often requested a snack of bread with butter, biscuits, and tea to curb her aching hunger. Soon, she began inviting friends to indulge in these light cravings with her, and eventually, the idea of “afternoon tea” trickled into the consciousness of the upper-class.
Nowadays, afternoon tea is a staple across the United Kingdom, often consisting of dainty finger sandwiches, tea cakes, pastries, and warm scones. In an average suburban home, afternoon tea menus might be something as simple as a biscuit or a small cake, accompanied by a simple kettle-and-teabag cuppa.
Thanks to our longstanding colonial history with the United Kingdom, the afternoon tea tradition has found another life in Asia. Peek into any Cha Chaan Teng at 4 PM and observe the surprisingly busy floor, with “Tea Set” menus taped to walls or slid under glass table panes. While it’s not the three-tiered tower we’re used to seeing on Instagram, the idea remains very much the same.
For hotels and established western restaurants, afternoon tea is a pinky-finger-up kind of affair, with diners opting to let their cameras eat first. Fanciful desserts that glisten like multi-coloured gems in small finger sized bites rest on the finest plates, posing for sound of the shutter.
Instagram/@langhamhk
Join us at Palm Court in chatting with Chefs Andrew on adapting traditional tea-time for modern times, and Chef Tin Lai on tracing the evolution of the ritual and its current popularity amongst our city’s gourmands.
First of all, what would you consider to be a misconception about “afternoon tea”?
Chef Andrew: Outside of London? That it's only for the rich. I think everybody should get to enjoy afternoon tea. It's a time where people enjoy simple company, with one another, [having] friends together. It's a time for people. People propose, people come for their anniversaries, for their birthdays, young people, old people — anyone can enjoy it.
What was it like working with each other? Have you encountered any new inspirations from being in a different environment than The Langham branch that you call home?
Chef Tin: I had learnt quite a few things from shadowing Chef Andrew. There are some differences between both the technical aspects and the culture of dessert-making along with preparing afternoon tea. Little details like how we use vanilla sticks, small things like that can make a whole lot of difference in taste. You could say that these were trade secrets not many people would know about, and those learning experiences was a very precious moment for me.
Chef Andrew: When Chef Tin came to London with three other chefs from The Langham Shenzhen, Shanghai, and Hefei, I thought “Why are they coming to learn from us? The things that they’re making are just as good, if not, better than the things that we are doing.”
Still, I had suggested they came over, because for us as The Langham chefs, it was a way to share the things that we do, the different cultures that we have, and to spend time with each other. I learnt a lot from them, not just about cakes, but about culture and how we work differently. For them, when they came to London, it was to see the heritage of the original place that afternoon tea was served.
Could you tell us more about how the early days of serving afternoon tea plays a role today?
Chef Andrew: We were the first people to do afternoon tea in the world at The Langham. And we don't talk about it enough! It's something, I think in the next few years, you're going to hear more about.
We started afternoon tea in 1865. We were the first place to serve it. And there's absolutely loads of history within the hotel. Going back to your [previous] question, I think that [history] was more important for the chefs to see when they came to see us. Recipes are [like] cakes. You mix flour, water, sugar, and butter, and you make a cake and it's done. But the history that they could see, however many thousands of kilometres away from home, is something they can bring back.
Instagram/@langhamhk
Chef Andrew, you’ve only been in Hong Kong for a short while, is there anything about Hong Kong’s own afternoon tea culture that was a new discovery for you?
Chef Andrew: It seems very visual, or more visual than for us in London. I’ve seen the cakes that Chef Tin does, they’re very visually attractive and they taste good. But for us in London, the focus really is on the flavour. In the case of the taste, the flavour is there and then the presentation comes [later]. [Here,] it seems we need photos, photos, photos. It’s very trendy and fashionable. I understand that’s a big difference.
Have you had a chance to try any Hong Kong sweets yet?
Chef Andrew: I have! The amenities in the hotel were very Hong Kong-based. I have no ideas of their names. Tin?
Chef Tin: So, this selection was especially chosen for Chef Andrew, as something a little different from the usual cakes and pastries. We have walnut cookies (核桃酥), “smiling” sesame balls (笑口棗), soft fried dough twists (麻花), sesame rolls (芝麻倦), pineapple bun (菠蘿包), and sachima (馬仔). These are all traditional snacks with deep ties to Hong Kong culture and could help us spark a question of how we can look at them with dessert-making in mind.
As chefs, how do you approach designing dishes and desserts for an afternoon tea menu?
Chef Tin: When I was speaking to the other visiting chefs in London, we agreed that in Asia the first element to make an impression was usually sight and visuals rather than taste, which made me think about how we create items that lead with different senses.
Chef Andrew: After meeting all the chefs, I think there's so much history in The Langham that we haven't touched, haven't spoken about, and haven't been inspired by. It got me thinking. There's loads and loads [of history], we don't just have things just because we like the look of it. There's a reason behind everything in the cakes that we are doing. Nostalgia, good memories — I'm sure there's people with some great memories about The Langham. It just woke me up to start thinking more and more about that.
Instagram/@langham_london
As this special menu was based off some of Chef Andrew’s favourite childhood snacks, what nostalgic Hong Kong snacks would you use to create a local version, Chef Tin?
Chef Tin: As much as I loved hot and spicy potato chips, that would be a little difficult to incorporate! I might use sweets that are quintessential to representing Hong Kong, like white rabbit candy. Maybe even Hong Kong milk tea. There are so many ways to reinterpret these ingredients into new textures, turning them into decoration, or cooking them into cream and milk to add a new flavour.
We’ve taken a look back into history and a glimpse into the present, let’s look into the future! What are we going to see for afternoon tea at The Langham?
Chef Andrew: I can say that in London, there's projects and projects and projects, and it doesn't stop! One of the bigger ones is we're going to completely change the way that it's served. Something very early 2024, we hope.
Chef Tin: All The Langham’s around the world will be celebrating our 158th birthday. So, there will be some new items and desserts to create.
We can’t wait to see it (and taste it, of course). Thank you for speaking with us!
Chef Andrew & Chef Tin: Thank you!
This interview has been edited for length and clarity. Chef Tin’s responses have been translated from Cantonese.
To keep up with the latest afternoon tea menu at Palm Court and book your seating, click here.
Stay tuned to Delish News for the latest dining happenings, limited-edition menus, and pop-ups!
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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.
Leading the charge at Roganic Hong Kong—Mother Nature's sanctuary in the heart of Causeway Bay—is Head Chef Adam Catterall, the culinary virtuoso behind the city’s growing sustainable fine dining movement.
With over 15 yearsof experience at elite kitchens, Chef Adam merges culinary expertise with a designer’s eye, infusing every dish with relentless creativity.
Since Chef Adam joined Roganic in 2019 as a sous chef, he has been instrumental in shaping the restaurant’s vision, working alongside British culinary pioneer Simon Rogan MBE and Executive Chef Oli Marlow. He took on the role of Head Chef in 2023, leading the team with a sharp focus to a kitchen already known for its trailblazing ethos.
Website/ Roganic Hong Kong
The one MICHELIN Star and MICHELIN Green-Starred restaurant has long been celebrated for its pioneering approach to sustainable dining. Chef Adam continues that legacy, maintaining a deep connection to the sourcing process and sourcing locally wherever possible.
Roganic Hong Kong moved from its initial location in Sino Plaza in September 2024 and reopened its new home in the sleek Lee Garden One in February 2025. Their new menu utilizes by-productsfrom menu ingredients that would otherwise go to compost, as well as a new flexible sharing set menu format. This new chapter stays true to Simon Rogan’s principles of prioritizing hyper-local ingredients, zero-waste techniques, and responsible gastronomy.
The Beat Asia sat down with Chef Adam to dive into his personal culinary journey, the creative inspiration behind Roganic's new menu, and what it takes to hold onto a MICHELIN Star plus Hong Kong’s very first MICHELIN Green Star.
When did you first begin your culinary journey and what brought you to Hong Kong?
Facebook/ Roganic Hong Kong
My career began quite early, when I was around 14. I started working in a local restaurant near me as a Pot Washer, cleaning dishes in the north of England. I fell in love with working in the kitchen and it just snowballed from there. In between, I dabbled with graphic design at university, but after that, I went back to the kitchen.
I first visited Hong Kong on holiday in my early 20s, and I fell in love with the city. I love the variety of cuisine here!
What was the process of reopening Roganic Hong Kong like?
Courtesy of Roganic Hong Kong
I don't want to say smooth – it was challenging, but it's to be expected.
We had a few [activations before the reopening]: we did a pop-up residency in Taiwan for six weeks, which was fun. And then there was a lot of work involved in getting Roganic open and with menu development. We decided very early on we didn't want to do any of the same dishes that we had at the previous restaurant. So obviously that's huge, creating a new menu and concept. A lot of thought went into this.
Congratulations on retaining Roganic's MICHELIN Star and Green Star. What does this award mean to you and your team?
It’s great to be recognized with a MICHELIN Star, especially after being open for such a short time- just a few weeks before the awards. Our whole identity at Roganic is about sustainability and supporting local which is all-encompassing in that award, so it's super special and a great achievement for us to retain the Green Star.
What's one behind the scenes challenge people wouldn't know about maintaining a MICHELIN Star and Green Star?
Facebook/ Roganic Hong Kong
Sourcing is always a challenge in Hong Kong, especially when you're so strict about sourcing locally. The farms here are really good, but they can be quite limited in quantity.
We sometimes look to places like Taiwan as an alternative when [produce] isn't in season here. It can be very dependent on the weather, which means certain times we might be expecting a product, and all of a sudden it's not available, whether that's due to heavy rain or because we haven't had rain for a few weeks.
This means that we either have to look at ways of preserving [ingredients] or being able to tweak a dish, and you have to be quite adaptive to the local weather in Hong Kong. The humidity is a big one, as a lot of things won’t grow if it gets too humid, but we can plan for it because we know the season when humidity kicks in.
What was your creative process like behind the new menu?
Courtesy of Roganic Hong Kong
It always starts with the produce. We look very closely at what's growing here and what season it is.
Originally, we were planning to open in December, so we had a whole menu written for the December season of Hong Kong. We had to change a few dishes because we were two months delayed. But those, we can put on the back burner, as they might come back in the future, so they're never wasted.
What are some defining moments that have shaped your journey as a chef?
Courtesy of Roganic Hong Kong
In my first role as a Head Chef, I've gained knowledge from Oli [Marlow], who's our Executive Chef, Simon [Rogan], and our previous Head Chef Ash [Salmon], on how to run a successful group of chefs and be a leader.
Being able to work alongside the great chef Simon Roganopened my eyes to a lot of things. He put such a huge emphasis on the ingredient and the provenance of it and taught me that sometimes you don't have to do so much with ingredients – if they are fresh and grown in the correct way, it will do the work for you.
It taught me the lesson that less is more sometimes – and always that question of: does that dish need that extra ingredient?
How are you taking a holistic approach to sustainability in your kitchen operations?
Courtesy of Roganic Hong Kong
A lot of it comes down to managing waste and the waste that is produced in the kitchen. It's not always about how you dispose of things, or reuse things, but about how to use certain parts of products that may not be used usually.
A lot of the byproducts of things that are used in the kitchen go into our soft drink pairings and all the juices we serve. We have a huge soft pairing menu, and lots of different flavors.
Courtesy of Roganic Hong Kong
For example, some of the tomatoes from our tomato dish [Farmhouse tomatoes in perilla and coal, fermented pistachio, and winter shoots], that are starting to go a little bit too ripe, we turn it into a tomato water, and it’ll be a pairing to go with the tomato dish.
Roganic's menu spotlights unique ingredient pairings, like the fermented pistachio with Nantau tomatoes. Can you break down the thought process behind this dish?
Courtesy of Roganic Hong Kong
When we think about that tomato dish, we want it to be well balanced. We think about the acidity, you want a creaminess, a richness, and sweetness in the dish. It's all about balancing the flavors and textures. So, although the dish looks quite simple, it has a lot of elements involved in it.
On the base is a fermented pistachio sauce. The pistachios make it have this nice, meaty, complex flavor when it gets fermented, with this rich umami flavor. The sugar goes really well with the acidity of the tomatoes, and it was the first time we did it with pistachios (before we did it with pumpkin seeds). I was pretty happy with how it came out.
Do you have a favorite creation on the menu?
I think the tomato dish- it's quite unusual. It's always good to have a special and interesting vegetarian dish on a menu, and it’s something that we're quite known for. We have a lot of vegetarian and vegan customers who really appreciate what we do and it’s really fun to create new things for them.
What's one item on the menu that you feel reflects your personal approach to cooking?
The lemon lychee dessert is super interesting – I really love the fresh flavor. We serve it as a palette cleanser in the menu. It’s something to refresh the palette after the savory dishes before the next dessert.
It has different layers: fresh lychee, and then a butternut custard, so it's really smooth, rich and creamy, and then a lemon snow. For that, we use local perfume lemons and the snow is like frozen rocks in texture. Then we serve it with a Douglasfiroil.
What is the story behind this dish?
Most of our stories go back to the same place, it’s always about what we can get from Hong Kong and what’s in season.
We wanted to use the perfume lemons that were in season, so that’s where it all began. We were like, what can we pair with the lemons, what goes well? And the dish evolved from there.
What’s one misconception about sustainability in fine dining that you wish more people knew about?
Courtesy of Roganic
People understand the value of expensive meat and fish, but it's a bit more difficult to try and translate that into more of a "humble produce," like vegetables and fruits, so I'm trying to show the value of those to our guests.
The Hong Kong market is still into caviar, sea urchin, and really expensive things. That’s one of our challenges [here], but it also makes us stand out from the crowd. We’re doing something different than a lot of places. That comes from Simon Rogan, that's what he believes in, what we want to do, and what makes us who we are.
You have spent years immersed in Hong Kong’s culinary scene. How do you think the city’s food and culture influences your approach at Roganic?
Courtesy of Roganic Hong Kong
The breadth of different restaurants and bars and the whole story in Hong Kong is ever changing, there's always something different.But it’s really inspiring to see how different styles of food all come together in one city. It’s a great way to learn new things, new ingredients, and skills from working with people from different cultures. Hong Kong is quite unique in that sense.
How does Roganic's new layout and open kitchen influence your operations?
Courtesy of Roganic Hong Kong
When we were first thinking about the restaurant, we wanted to have something that was more casual, fun, and less like fine dining.
We didn't want it to be too stuffy, and that was one of the ideas, to have more of an open kitchen. It creates more of theatre as well, I always love to go into a restaurant where you can see the chefs working, because you get a better connection with them. Something that we chefs like to do is go out, serve the dishes, and explain the dishes to the guests. It's more of an interactive experience.
Looking ahead, what are your goals for Roganic?
We want to continue to evolve and maintain our position as one of the most sustainable and best [dining] spots in Hong Kong. That's something we're looking to keep improving upon and developing, which can come from finding new suppliers and [exploring] different ways to become more sustainable.
To make a reservation at Roganic Hong Kong, visit their website here.
Stay connected to Chef Adam on his Instagram. For more information, visit Roganic Hong Kong on their website, Facebook and Instagram.
Location: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong
Opening Hours:
Lunch: Wednesday to Sunday from 12 PM to 2 PM
Dinner: Wednesday to Sunday from 6 PM to 9 PM
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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Legendary coffee house from Morocco Bacha Coffee has unveiled its first-ever concept location in the heart of Hong Kong at Harbour City.
This emblematic destination marks a new chapter in the illustrious journey of the Moroccan coffee label as it expands in Asia to bring an unparalleled collection of over 200 varieties of 100% Arabica specialty coffees from 35 countries around the world, as well as the art of traditional coffee preparation, service, and coffee gastronomy to coffee lovers in Hong Kong.
Featuring a 2,500-square-foot space, the Bacha Coffee flagship at Harbour City is home to Hong Kong’s very first Bacha Coffee Room, Coffee Boutique, and Takeaway Concept that offers a delightful journey into the world of coffee in all its enchanting forms.
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The Bacha Coffee Room seats 50 people, with a carefully curated menu available throughout the day that complements Bacha’s repertoire of coffees, signature pastries, viennoseries, and Moroccan-inspired dishes.
The new flagship channels the spirit of Dar el Bacha in Marrakech, dressed in elegance and warmth, and now beautifully interpreted in the vibrant city of Hong Kong. Here, coffee masters move with precision and grace, brewing coffee with golden gooseneck pots — every pour a quiet ode to its timeless tradition.
Courtesy of Bacha Coffee
The menu is a marriage of bold flavours and thoughtful pairings. Mornings begin with Baked Free-Range Eggs, nestled in a spicy tomato sauce infused with Red Bison Coffee, feta cheese, olives, and confit forest mushrooms. Come noon, the Traditional Moroccan “Kefta” Meatballs take center stage with the richness of warm spices, served in a hearty gravy with crisp straw potato fries. For an afternoon pick-me-up, the Bacha Club Sandwich is best paired with any Arabica of choice — layered with chicken, cheddar, beef bacon, fried egg, onion raisin confit, and gherkins.
For those who know Bacha Coffee from IFC Mall or the airport, the Harbour City Coffee Boutique features a repertoire of more than 200 varieties of 100% Arabica coffees, ground to your desire or boxed in a beautifully crafted box. If you’re on the go, guests may enjoy hot or iced drinks from the Takeaway Concept, dressed in a side of vanilla bean-flecked Chantilly cream, a raw sugar candy stick, and a reusable glass straw.
Courtesy of Bacha Coffee
Courtesy of Bacha CoffeeCourtesy of Bacha Coffee
Round out your indulgent ritual with Bacha Coffee’s selection of signature sweet and savoury croissants.
“The Bacha Coffee Room experience is a significant addition to Hong Kong, allowing coffee lovers to immerse themselves in our rich heritage,” says Taha Bouqdib, President & CEO of Bacha Coffee.
“Our every location and concept around the world bears the DNA of the original location at the Dar el Bacha in Marrakech, complete with intricate décor and elegant furnishings designed to engage the senses, transporting our guests to an era when coffee was served with true reverence. A key strategic location in our global expansion, we believe this Harbour City venue will become a cherished destination that honours the past while crafting the future for coffee enthusiasts.”
Follow Bacha Coffee on Facebook and Instagram. You may check out their website here.
Location: Bacha Coffee Harbour City Flagship, Shop G315 & G315A, G/F, Gateway Arcade, Tsim Sha Tsui, Hong Kong
Opening Hours: 8 AM to 10 PM
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A true taste of Spain is now officially on the map in Hong Kong, thanks to PINTXOS by bàrbar, the city’s first dedicated pintxos bar.
Nestled on Ship Street in Wan Chai, this vibrant new spot is the latest gem from Epicurean Group, who’s already brought us some of the finest Spanish dining experiences in town.
At their newest venue, they’re inviting guests to dive into the delightful world of pintxos—Basque Country’s answer to tapas—offering a culinary adventure perfect for a casual dining experience or a more elevated date night.
Courtesy of PINTXOS by bàrbar
The menu is a curated love letter to Spain’s famed small bites, with every dish crafted to showcase the finest seasonal Spanish ingredients that promises something fresh and exciting with each visit.
Start with the cold bar for a satisfying hit of classic flavors that allows visitors to take as much or as little as they want. Offerings include the refreshing Gazpacho and Watermelon and a selection of quiches, from Avocado, Anchovy and Tomato, to fresh Mushroom.
Classic pintxos include Traditional Gilda, Machego Gilda, Spicy Gilda (HK$32/each), featuring the classic Gilda—skewered olives, peppers, and anchovies, elevated with creamy Manchego and a spicy twist. The Octopus Skewer (HK$45), tender and perfectly spiced with paprika oil—a mouthwatering nod to Galician tradition.
And let’s not forget the hot menu, which really makes PINTXOS by bàrbar stand out. The 40gr US Beef Tenderloin, Foie Gras, Périgord (HK$125)is pure indulgence, while the Pork Belly Pintxo, Apple and Celery (HK$35), delivers an unexpected balance of richness and freshness.
Courtesy of PINTXOS by bàrbar
Another standout is the Broken Quail Egg, Potato Parmentier, Chorizo, Migas (HK$48), a showcase of flavorful textures, with candied onions at the base, crispy “tempered” chorizo, creamy Parmentier potato puree, all layered with crunchy deep-fried “migas” in noisette butter.
The desserts are equally tantalizing. Try their “Xuxo” (HK$35), a golden Catalan pastry filled with luscious Catalan cream. Alternatively, indulge in the Spanish flan (HK$28), slow baked to perfection, offering a smooth and velvety texture with a caramel glaze and a hint of vanilla.
Led by Edgard Sanuy Barahona, Head of Spanish Restaurant Division at Epicurean Group and Head Chef XavierPla, this new spot is the place to be, whether you’re a pintxos aficionado or a newcomer to the Basque tradition.
To make reservations, visit this website. For more information, check out PINTXOS by bàrbar on their Instagram and Facebook.
Location: G/F, 22 Ship Street, Wan Chai
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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!
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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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens that have made some of our restaurants the next big thing in Asia.
A Hong Kong native, Frankie has honed his craft at some of the city’s most prestigious kitchens. He began his culinary journey in 2016 as a part-time Commis Chef at the Marco Polo Gateway Hotel, before joining Verandah Kitchen in ThePeninsula Hong Kong in 2017.
At the 1-star Michelin restaurant ZEST by Konishi,Chef Frankie refined his skills, blending French cooking techniques with exquisite Japanese flavors. He then took his talents to Écriture,a 2-Michelin-starred French fine dining gem, where he trained under Executive Chef Maxime Gilbert and Chef de Cuisine Héloïse Fischbach.
Courtesy of Ankôma
Now, Chef Frankie is pushing the boundaries of gastronomic artistry at his French-Japanese casual-fine dining conceptAnkôma in Tsim Sha Tsui, where he fuses French and Japanese techniques into contemporary compositions that challenge tradition and excite the palate.
For this edition of Yes, Chef! The Beat Asia took a sneak peek behind the scenes at the restaurant's vibrant kitchen, before sitting down with the rising star to discuss the significance of his MICHELIN award and the exciting culinary creations he's bringing to Ankôma.
Congratulations on receiving the Young Chef Award at the MICHELIN Guide Hong Kong & Macau 2025 Ceremony! What was the first thought that crossed your mind when your name was announced?
Courtesy of Ankôma
Thank you, The Beat Asia, for this interview. I was truly thrilled, honored, and delighted to receive the Young Chef Award at the MICHELIN Guide Hong Kong & Macau 2025 Ceremony. It’s an incredible privilege to be recognized with such a prestigious award before turning 30.
Being part of the event alongside so many renowned chefs from Hong Kong and Macau, and having the chance to interact with them, was an unforgettable experience. This achievement wouldn't have been possible without my incredible team and our supportive investor — it’s thanks to them that I had the opportunity to achieve this recognition.
What does this award mean to you personally, and how do you see it influencing the future of Ankôma?
Courtesy of Ankôma
This award is a true testament to the dedication we’ve put into Ankôma over the past two and a half years. We’ve worked tirelessly to refine every aspect, from our culinary offerings to our service standards. For myself and the entire team, this recognition motivates us to continue innovating with new dishes and elevating our guests' dining experience here at Ankôma.
When did you first begin your culinary journey?
My culinary journey began in 2015 when I enrolled at ICI [International Culinary Institute], whilst at the same time, taking on part-time positions at The Peninsula Hong Kong, which allowed me to develop my skills and gain valuable experience in a professional kitchen environment. These formative years laid the foundation for my career path.
How does Ankôma stand out in Hong Kong’s diverse culinary landscape?
Courtesy of Ankôma
We didn't set out with the goal of setting ourselves apart from others. Instead, we focus on doing our absolute best — whether it's designing and perfecting each dish or discovering and honing our strengths to craft the ideal dining experience for our guests.
You’ve trained under renowned chefs and worked in Michelin-starred kitchens. What’s the most valuable lesson you’ve learned from these experiences?
Courtesy of Ankôma
During my time at 2-Michelin-starred Écriture, I had the privilege of working under Executive Chef Maxime Gilbert and Chef de Cuisine Héloïse Fischbach. Beyond mastering culinary techniques and gaining knowledge of French cuisine and global ingredients, I also learned invaluable lessons about leadership.
Chef Maxime often said, “Every day can be a better day,” which taught me to stay humble and always strive for improvement. Chef Héloïse guided me on how to effectively step into a management role as a chef, shaping my approach to leading a team.
What is the creative process like when designing a new dish for Ankôma’s tasting menu? Do you start with an ingredient, a technique, or an emotion you want to evoke?
Courtesy of Ankôma
We typically begin by exploring seasonal ingredients. From there, we experiment with both French and Japanese culinary techniques to find harmony between all components.
For instance, our Pigeon course incorporates a protein commonly used in French cuisine, paired with teriyaki sauce — a staple in Japanese cooking. I also enjoy introducing local Hong Kong influences into the dishes, such as in our new Amadai course. The tilefish is prepared in the Uroko-Yaki style, complemented by elements of 'Stir Fry King,' an iconic dish from Dai Pai Dong culture, along with a clam sauce crafted using French culinary techniques.
What is one of Ankôma’s signature dishes you would recommend to first time diners?
Courtesy of AnkômaCourtesy of Ankôma
At Ankôma, we offer a Chef’s Table tasting menu indoors and a terrace à la carte menu and set menu outdoors. For first-time diners, I’d recommend the Pigeon course from the tasting menu. As Ankôma is a Japanese-French restaurant, this dish embodies both cuisines. It has received positive feedback and truly reflects Ankôma’s identity and concept.
From the à la carte menu, I’d suggest the Baked Pork Chop Rice with Vadouvan sauce. This dish reimagines a Cha Chaan Teng classic by using vadouvan, a French curry, as the sauce base, rather than the traditional tomato, curry, or cream sauces.
Can you share an exciting culinary technique you are currently exploring?
I’m currently exploring making a ramen dish. We’re experimenting with crafting a soup base inspired by French cuisine or using a French dough to make the noodles. It’s still a work in progress, but I’m excited to see what new creation we come up with!
The restaurant industry is famously demanding. How do you maintain creativity and motivation under pressure?
Courtesy of Ankôma
Receiving the MICHELIN Young Chef award has been incredibly motivating for me and the team to push beyond our comfort zones and experiment with bold, adventurous ideas when creating new dishes. While the pressure can be challenging at times, seeing the joy on our guests' faces gives us that drive every day and reminds us that all our effort is truly appreciated.
I also believe it's really important to prioritize health, especially in this demanding industry. I make an effort to stay active by exercising regularly and keeping an eye on my diet — habits I picked up from playing sports in school. Taking time to enjoy simple pleasures, whether that’s visiting other restaurants, playing video games, or spending time with my cat, helps me recharge and stay inspired.
What's one life hack you would like to share with aspiring chefs?
Courtesy of Ankôma
In most recipes, we measure ingredients by weight. However, when I’m experimenting with new dishes, I prefer working with weight percentages and ratios, which offers greater flexibility and precision during the creative process.
If you could cook a meal for any chef — past or present — who would it be, and what would you serve?
I would love the chance to cook for Chef Tam of Chef Tam’s Seasons in Macau. He is a widely respected and renowned Cantonese cuisine chef.
Rice is such a staple ingredient in our culture, so I would prepare egg fried rice for him. While it may seem simple, it’s a dish that requires precision and skill. It would be an honor to hear his feedback on my technique and gain insights into perfecting this classic.
Looking ahead, what’s coming up next for you and Ankôma?
We’re working on enhancing the overall dining experience for our guests, focusing on all aspects — from the menu and beverage options to the ambiance of the space.
We’re planning to introduce wine and non-alcoholic pairings to complement our dishes and are exploring the possibility of relocating to a larger space that will allow us to continue pursuing our vision.
This interview has been edited for length and clarity.
Location: Ankôma,5F, Kam Lung Commercial Centre, 2 Hart Avenue, Tsim Sha Tsui
Opening Hours: Open daily from Monday to Sunday
First Seating: 5:30 PM to 8:30 PM
Second Seating: 9 PM to 11:45 PM
Terrace: 5:30 PM to 11:34 PM
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Get your appetite ready because MexCham Hong Kongis celebrating its 10+ year anniversarywith an unforgettable one-night-only dinner that promises to thrill your senses and shake up midweek plans.
On May 22, 2025, head to Little Bao Diner in Causeway Bay for an electric evening of culinary fireworks.
Two powerhouse chefs take the spotlight: Asia’s Best Female Chef May Chow, Canadian chef/owner of Little Bao and Hong Kong’s queen of bold, cross-cultural flavor, and Chef Alejandro Ramírez Pérez, the Mexican-born talent behind El Taquero, known for elevating traditional fare with modern flair.
This exclusive pop-up, curated for MexCham, blends the soul of Mexico and Hong Kong flavors, so expect inventive pairings and a feast designed to ignite conversation.
Think smaller bites like Cuttlefish Tostadas, Sesame Cabbage Salad, Short Rib Dumplings, as well as inventive tacos like White Soy Braised Beef Tongue Tacos and Pork Belly Tacos.
Meanwhile, desserts such as IceCream Baoand Miguelito chili-spiked scoops of ice cream take things to a whole different level.
All night long, groove to live beats by the charismatic Ponchong Kong, because what’s a celebration without a bit of rhythm?
Tickets are limited and priced at HK$750 for MexCham members and HK$850 for non-members, both including a specially curated menu and free-flow drinks.
Location: Little Bao Diner, Shop H1, G/F, 9 Kingston Street, Gloucester Rd, Causeway Bay
Date & Time: May 22, 2025, from 6 PM till late
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Hong Kong's dynamic culinary landscape is a testament to its rich cultural diversity, offering a blend of traditional flavors and international cuisines. Among the city's most cherished dining traditions, brunch stands out as a weekend ritual that locals and visitors eagerly anticipate. From the cozy corners of Italian bistros nestled in bustling malls to the elegant dining rooms with panoramic harbor views, Hong Kong's brunch scene is as varied as it is exquisite.
Whether you're craving the hearty warmth of Argentinian steaks, the refined flavors of Italian cuisine, or the innovative fusion of Nikkei dishes, the city's brunch offerings are sure to delight. In this listicle, we explore the top spots that are redefining the brunch experience in Hong Kong, inviting you to indulge in culinary journeys that span continents and cultures, all within the vibrant heart of this metropolis.
Chueca
Website/Chueca
Soak in the Spanish vibes at Chueca, Hong Kong’s newest go-to for tapas and weekend indulgence. Located in Central-Soho, this vibrant restaurant brings Madrid’s famed brunch culture to the city with their HK$498 brunch menu packed with authentic small plates and signature mains. Add HK$238 for two hours of free-flow cava,sangria, and more, and treat yourself to dishes like Ibérico Pork, Carabinero Rice, and a decadent Seafood Platter.
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Zuma Hong Kong Weekend Brunch
Website/Zuma
Elevate your weekend with Zuma Hong Kong’s Japanese-style brunch, featuring made-to-order dishes and free-flow champagne for 2.5 hours. Prices start at HK$688 for food only, with premium champagne packages from HK$1,088 to HK$2,688. Indulge in sashimi, tataki, and a choice of elevated mains like Miso Black Cod or Miyazaki Wagyu, topped off with a deluxe dessert platter. Kids' menus and vegetarian options are also available.
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À Poêle
Website/À Poêle
À Poêle brings Parisian flair to Quarry Bay with a laid-back bistro brunch featuring fresh seafood, hearty French mains, and vibrant brunch cocktails. Savor oysters, crab, Beef Cheek Bourguignon, and more, with 90-minute free-flow options from HK$148 or Champagne for HK$398. Between the semi-al fresco seating and curated wine list, À Poêle delivers a true French dining experience every weekend.
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LALA
Instagram/LALA
Brunch like a Parisian at LALA, a newly opened restaurant in Central helmed by Chef Franckelie Laloum (formerly of Michelin-starred LOUISE). The restaurant's àla carte brunch delivers French elegance and indulgence with dishes like GRENOUILLES (Parsley Garlic Frog Legs), AGNEAU (Grilled Lamb Chop with Vierge Lamb Jus), and COTE DE BOEUF (Black Angus Charcoal Grilled Bone-In Ribeye with Béarnaise Sauce), alongside decadent sides and artisanal desserts. With refined interiors and exquisite flavors, LALA is the perfect spot for a leisurely, elevated brunch in Hong Kong.
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Bombay Dreams
Website/S&S Hospitality
Bombay Dreams’ Late Night Brunch kicks off with unlimited sharing plates, live music, and irresistible Indian flavors every Friday and Saturday at 9 PM. Enjoy iconic bites, hearty curries, Biryani, and Indian sweets for HK$298, plus a 2-hour free-flow cocktail package for HK$200 featuring playful mixes like the Slumdog Millionaire and a tailored Tanqueray Gin Trolley. It’s Hong Kong’s hottest new way to brunch — after dark!
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The Mistral
Website/Intercontinental Grand Stanford Hong Kong
Experience a luxurious Sunday brunch at The Mistral, InterContinental Grand Stanford Hong Kong. Available every Sunday from 11 AM-1 PM, this indulgent dining experience features a curated selection of gourmet delights. Start with chilled seafood, including snow crab legs and Boston lobster, followed by a lavish spread of antipasti such as Parma ham and artisan cheeses. Enjoy freshly handmade pasta and risotto, alongside a selection of luxury mains crafted with premium ingredients. End on a sweet note with an array of decadent desserts. For inquiries, contact The Mistral at 2731 2870 or [email protected].
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Bianco & Rosso
Website/Bianco & Rosso
Savor a European-inspired weekend brunch at Bianco & Rosso, featuring smoked salmon, 21-day dry-aged beef tartare, Iberico meatball spaghetti, and more for HK$298 per person. Available on weekends and public holidays, this bistro celebrates the heritage of Vermouth with fine ingredients and refined flavors.
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The Verandah
Photo by The Verandah
Treat yourself to The Verandah’s Sunday Champagne Brunch, featuring an extensive selection of seafood, Asian delicacies, and desserts for HK$988 per adult or HK$598 per child. Elevate your meal with a premium free-flow beverage package for HK$500, including Maison Mumm Grand Cru Champagne, a selection of white and red wines, Young Master Pilsner, and signature cocktails like the Aperol Spritz, Negroni, and Espresso Martini.
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Yurakucho
Photo by Yurakucho
Yurakucho’s Gado-Shita Brunch offers a delightful 3-course Japanese dining experience. Start with sashimi or tempura, followed by mains like Wagyu Sando or Mazesoba. Finish with a refreshing Yurakucho Mochi. Add a 90-minute free-flow drinks option for HK$198 or a cocktail upgrade for HK$78. Prices start at HK$298 per person, available on Saturdays.
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Madame Fù
Photo by Madame Fù
Enjoy an extravagant brunch at Madame Fù! Available on Saturdays, Sundays, and holidays from 11 AM to 4:30 PM, the brunch features Peking duck from the Duck Station starting at 12 PM and a tempting dim sum trolley filled with delights like Madame Fù’s Char Siu Bao, Scallop & Chives Dumpling, and Assorted Mushroom & Black Truffle Dumplings. Appetizers include Spicy Bolognese with Rice Cracker and Iberico Char Siu, while mains such as Sichuan Wok-fried Shrimps and Firecracker Chicken tantalize the palate. Choose from two free-flow drink packages starting at HK$858 for 2 hours.
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Nobu Hong Kong
Photo by Nobu Hong Kong
Upgrade your Saturdays with Nobu's exquisite brunch, where traditional Japanese flavors meet innovative culinary techniques. For HK$858 per person, guests can choose two main courses from an enticing selection, including Rock Shrimp Tempura, Black Cod Miso, Beef Tenderloin with Teriyaki Sauce, Flambé A5 Japanese Wagyu, and Grilled Lobster with Creamy Uni Sauce. Each dish showcases Chef Nobu Matsuhisa’s pioneering spirit that has defined the restaurant since its inception. Complement your meal with Nobu’s signature desserts and enhance the experience with an optional HK$168 per personfree-flow of Saicho Hojicha Sparkling Tea, or premium beverage packages.
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LucAle
Photo by Instagram/lucalehk
Experience the exquisite flavors of Italy with LucAle’s Signature Brunch, available every Saturday, Sunday, and public holiday from 12 PM to 3 PM. This delightful brunch includes a two-hour unlimited free flow of house wines, a spread of salumi (Italian cured meats) and formaggi (cheeses), pizzeta to share, seasonal salads, and a choice of dolce (dessert). For those with a hearty appetite, enhance your brunch with one of their signature mains. Priced at HK$458 per person, this brunch is a perfect way to savor authentic Italian cuisine.
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Spasso
Photo by DiVino Group
Experience the ultimate Italian feast at Spasso with their Gourmet Italian Brunch, served weekly. This culinary adventure features an array of regional antipasti and a soup buffet, followed by your choice of pasta or a main course. End your meal with a delicious dessert, all starting from HK$398 per person. For those who enjoy a good drink, Spasso offers a two-hour free-flow package with unlimited wines for an additional HK$198. Families are welcome too, with kids below 6 dining for free and enjoying ice cream treats. Children aged 6 to 12 can enjoy pasta or pizza for just HK$228.
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La Petite Maison Hong Kong
Photo by LPM
Reignite Sundays at LPM Restaurant & Bar with their La Vie en Rosé brunch, inspired by the French Riviera. Every Sunday from 12 PM-5 PM, enjoy unlimited appetizers like Escargots de Bourgogne, Egg Benedict with Crab Hollandaise, and various tartines. Savor Amberjack Carpaccio, Wild Sea Bream Ceviche, and Beef Tartare with Smoked Bone Marrow Mayonnaise. Main courses feature Pan Fried Red Bream Fillet and Summer Pea Risotto. Desserts include Pain Perdu Façon "Cyrus" and Vanilla Cheesecake with Berry Compote. Enhance your meal with selections from an extensive rosé and champagne menu.
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The Sixteenth
Photo by The Sixteenth
Discover a unique culinary fusion at The Sixteenth's new La Favorita & Honjokko Saturday Brunch, blending robust Italian flavors with delicate Japanese finesse. Led by Executive Chef Kyle Lee and Head Chef Filippo Bencini, start with shared appetizers like Tuna Tartare and Hamachi Maki. Elevate your experience with a free flow of Sashimi Moriawase and Oysters, featuring exquisite cuts like sake and hamachi enhanced with ginger ponzu. Main course options include Pappardelle Beef Ragu and Tempura Platter, with premium upgrades like Wagyu Tagliata. Desserts feature Tiramisu or a unique Black Sesame Crème Brûlée. Enhance your brunch with selected drinks packages.
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The Silveri Hong Kong
Photo by Instagram/thesilverhongkong
Experience the Brunch Rhapsody at The Enclave and The Pavilion, where gourmet cuisine meets elegant ambiance for an unmatched weekend brunch. This delightful dining opportunity blends sophisticated flavors with the serene surroundings of The Pavilion. For those who appreciate fine wines or bubbly, you can opt for a free-flow of house red, white wine, or prosecco. Seafood aficionados might enjoy upgrading their meal with a sumptuous Seafood Platter, featuring Alaska Red King Crab Legs, Freshly Shucked Fine de Claire Oysters, tender Shrimps, and a choice of Clams or Mussels, all accompanied by creamy mayonnaise and a fresh twist of lemon. This brunch is ideal for those looking to enjoy a leisurely meal or a sophisticated gathering in a charming setting.
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Juno
Photo by Instagram/junohongkong
Juno offers a refined brunch experience starting with a choice of starters like Butternut Pumpkin Soup, Caviar d'Aubergine, and Chick Peas Hummus, with luxurious add-ons like Burrata Pugliese and Prawns Omelette. Main courses feature Juno Truffle Tagliolini, Pork Ribs, Barramundi "Côte d'Azur" Style, and Truffled Angus Beef Cheek Risotto. For pairs, there's the Prime USA Rib-eye and Seafood Fideos "a la Cazuela." Dessert options include Panna Cotta or Tiramisu. Enjoy this gourmet brunch on weekends from 12 PM-3 PM.
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Cruise Restaurant & Bar, Hyatt Centric Victoria Harbour
Photo by Cruise Restaurant & Bar, Hyatt Centric Victoria Harbour
Enjoy a vibrant All-You-Can-Eat Weekend Brunch at Cruise Restaurant & Bar’s rooftop, featuring sweeping views of Victoria Harbour. Available every Saturday, Sunday, and public holiday from 12 PM to 2:30 PM at HK$398 per person, the brunch showcases over 20 modern Asian dishes like Pomelo Salad with Crispy Dried Shrimp, Grilled Iberico Pork Belly Ssam, Free-Range Chicken Satay, Braised Wagyu Beef Cheek Massaman Curry, and Kimchi Fried Rice. End on a sweet note with Mango Sticky Rice from a live dessert station and seasonal ice cream. À la Carte upgrades and free-flow drink packages, starting at HK$198 for prosecco, wine, and beer or HK$298 for champagne, cocktails, wine, and beer, are also available.
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SKYE Roofbar & Dining
Photo by SKYE Roofbar & Dining
Begin with an exquisite selection of starters, including the luxurious French-style Oscietra Caviar on Egg Mimosa and the Gueridon Service Beef Tartare, which pave the way for a truly exceptional dining experience. The main courses are equally impressive, offering delights such as the Yellow Chicken Foie Gras Ballotine, where the richness of foie gras is beautifully complemented by the tenderness of yellow chicken, as well as the options of Ox Picanha Rump Cap with robust flavors and Grilled Boston Lobster, served alongside homemade fries and fresh tagliolini.
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Carna by Dario Cecchini
Photo by Carna by Dario Cecchini
Dive into Carna by Dario Cecchini's inaugural Nose-to-Tail Weekend Brunch at Mondrian Hong Kong. This Tuscan-inspired feast, available on weekends and public holidays from 12 PM-3 PM, starts at HK$728 per person. Indulge in unlimited appetizers, including beef tartare and Roasted Beef Tonnato, followed by a hearty Rigatonidish. The highlight is a Charcoal Grill Platter featuring homemade sausages, Black Angus Beef Short Ribs, and signature steaks, complemented by endless sides. Enhance your experience with free-flow drinks from HK$280, including the option to upgrade to premium champagne.
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VaBene Ristorante Italiano
Photo by Facebook/VaBene Italiano Ristorante
Experience the heart of Italian cuisine with Va Bene Ristorante Italiano's exclusive Weekend Brunch, hidden away in the dynamic Festival Walk. Available from 11 AM-2:45 PM, this brunch offers a journey of tastes, starting with a lavish antipasti buffet priced at HK$298 per person. Elevate your meal with a choice of exquisite main courses for an additional HK$20, featuring Grilled US Sirloin with Mushrooms and Gravy,Grilled Pork Loin with Sauteed Vegetables, and Pan-seared Salmon in Green Pea Sauce. Beverage selections start at HK$18, ensuring a harmonious complement to your meal.
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Calle Ocho
Photo by Calle Ocho
Calle Ocho invites you to a brunch that embodies the essence of Spain, nestled in the vibrant Fashion Walk in the heart of Hong Kong. This two-story venue draws its design inspiration from the historic districts of Madrid, creating an ambience rich in Spanish architectural charm. The brunch menu showcases the diversity of Spanish cuisine, with offerings ranging from the classic Pan con Tomate to the inventive Uni-Cone, a selection of Charcuteria, a variety of seafood, and the standout squid ink Paella.
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ICHU
Photo by ICHU
Central's ICHU presents the Fiesta ICHU Brunch, a unique new year celebration every Saturday from 12-6 PM. For HK$599 per person, enjoy a four-hour free flow of Nikkei cuisine, blending Peruvian flavors with Japanese precision. The menu includes shared plates, mains, and desserts, featuring dishes like Mixto Ceviche and Argentinian Tenderloin. Pair your meal with premium free-flow wines and Champagnes or opt for non-alcoholic mocktails. Live DJs create a vibrant atmosphere, making this brunch a must-visit for those seeking a lively dining experience in the heart of Hong Kong.
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Amalfitana
Photo by Facebook/Amalfitana
This exclusive menu, priced at HK$498 per pair and available from 12 PM-3 PM, offers couples a taste of Italy. Start with two Primi dishes, choosing from options like Mussels or Kale Caesar, with the option to add Burrata or Battuta di Carne for an extra HK$50. Main courses range from artisan pizzas to classic pastas such as Spaghetti Carbonara. Dessert choices include Tiramisu, Gelato, or the option of a Nutella Calzone for an additional HK$50. For a complete experience, consider the 90-minute free-flow of Prosecco, Wine, and Beers for HK$250 per person, making your brunch truly unforgettable.
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Ask for Alonzo
Photo by Facebook/Ask for Alonzo
Step into the comforting arms of Italian dining with Uncle Tony's Brunch at Ask for Alonzo, served on weekends and public holidays from 10:30 AM-5 PM. Crafted for at least two diners, this brunch begins with a communal starter platter that whets the appetite for the culinary voyage ahead. The mains pay homage to the heart and soul of Italian cuisine, with choices like the hearty Uncle Tony's Benedict, the classic Spaghetti alle Vongole, the spicy Penne Arrabbiata, the savory Italian Panini, the delightful TLC Sandwich, the innovative Breakfast Carbonara, and the traditional Italian Frittata. Dessert is a sweet finale with options such as Alonzo's Signature Tiramisu, the creamy White Chocolate Panna Cotta, or the indulgent My Auntie's Toast.
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