Chef Vicky Lau Discusses MORA, TATE, and Sustainable Dining
Hong Kong/ Delish/ People

Yes Chef! Vicky Lau on Soy and Sustainable Dining at MORA and TATE

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.

Award-winning chef Vicky Lau is a local culinary powerhouse, known for exquisite dishes that combine precision with creative flair, which are inspired by the city's dynamic East meets West culture.

Chef Vicky is flying the flag for fine dining in Hong Kong, bearing a fistful of Michelin stars. She is the Head Chef and owner of two MICHELIN-starred TATE Dining Room, as well as one MICHELIN-starred + MICHELIN Green-starred MORA. Her career has skyrocketed over the past decade, earning Asia’s Best Chef 2015 title by World’s 50 Best Restaurants, and securing the 53rd position in the Best Chef Awards in 2023.

In January 2022, Chef Vicky launched MORA, a modern French Chinese restaurant that pays bold tribute to the versatility of soy in a fine-dining layout.

She is also the proud owner of lifestyle and pastry boutique Date by TATE and Ān Soy, the latest soy addition to MORA redefining plant-based cuisine.

Chef Vicky has cemented her reputation in Hong Kong as a trailblazer in both taste and ethical, sustainable dining. Her unique “Characters of Soy menu at MORA is driven by an unwavering commitment to sustainability. The restaurant focuses on using fresh ingredients sourced from local farmers which guarantees both fresh produce and a lower carbon footprint.

The Beat Asia found out more from Chef Vicky about her culinary inspirations and her visions for the future of sustainable dining.

Can you share more about MORA’s “Characters of Soy” menu?

Bean Curd Tartlet
Courtesy of Mora

At MORA, we feature dishes that honor the history of soy in cuisine while emphasizing sustainability and quality.

The inspiration for the menu comes from our commitment to building strong relationships with local farmers. By sourcing ingredients locally, we empower our community and guarantee access to the freshest and most diverse produce available. This approach supports the local economy and significantly reduces the carbon footprint.

Through each dish in the "Characters of Soy" menu, we explore the versatility of soy, showcasing it as a delicious, nutritious, and elevated alternative to less sustainable ingredients and cooking methods.

Is there a particular dish on “Characters of Soy” that you feel especially connected to or proud of?

Chrysanthemum tofu
Courtesy of Mora

I am particularly fond of the Chrysanthemum Tofu. This requires intricate knife skills to shape the tofu into a beautiful flower which opens up when the supreme broth is poured over. Given the delicacy of the tofu, careful handling is essential during preparation.

Can you tell us about the inspiration and evolution of the "Ode To" menu at TATE Dining Room?

Ode to Fig
Courtesy of Tate Dining Room

The "Ode To" menu at TATE Dining Room is a heartfelt tribute to exceptional ingredients, an evolving exploration that deeply resonates with me. Each installment of the menu focuses on a single ingredient, allowing us to delve into its many facets and celebrate its journey from farm to table. This approach not only challenges my team and me to push our creative boundaries but also invites diners to develop a deeper appreciation for the humble ingredients and the skilled artisans behind them.

What is it about soy that you find so compelling, and how does it reflect your East-meets-West culinary vision?

Ode to
Courtesy of Tate Dining Room

Soy is a pillar ingredient in Asian cuisines and cultures and serves as a driving force for heritage, tradition, and mindfulness. Despite its fragility in cuisine, soy can endure time and temperature while also providing a subtle and fleeting flavor. Its potential when paired with other ingredients is surprisingly abundant.

Soy is also considered one of the most sustainable plant-based sources of protein, making it an ideal ingredient for environmentally-conscious cuisine. It can grow quickly and without the need for excessive amounts of water or pesticides.

We make our soy goods daily using our own custom-built soy milk pressing machine at our kitchen facility in Chai Wan. Soy's environmental benefits make it an ingredient that we are proud to feature in our cuisine.

At both TATE and MORA, food is an art form. What are the creative values you follow to make each dish not only taste exquisite but also resonate on a visual and emotional level?

Ode to pigeon
Courtesy of Tate Dining Room

I studied graphic communications at New York University, where a professor introduced me to a manifesto by Ken Garland, which encouraged designers to reconnect with their roots and create work that positively impacts humanity, regardless of our backgrounds or future paths.

Returning to my roots in Hong Kong has been a transformative experience. Immersing myself in the rich culture and traditions of my hometown allows me to craft dishes that tell a story, and which draw from the unique heritage that shapes my identity as a chef. This connection enables me to produce food that resonates visually and emotionally, inviting diners to experience a piece of my journey.

Sustainability is a key focus in your work. How do you bring eco-friendly practices into TATE and MORA’s menus and daily operations?

vicky
Courtesy of Vicky Lau

I believe that sustainability should now be a priority in the design and operations of restaurants. Our sustainable approach starts from ingredient sourcing in the kitchen and extends to everything we touch inside the restaurant itself – including our zero-waste e-menus and using eco-friendly cleaning products.

For ingredients at TATE and MORA, we make smart choices from sustainable farmers, as locally as possible, and minimize kitchen waste through our menu design and portion sizes. More importantly, we teach guests to be aware of these sustainable choices – everyone has the responsibility to embrace sustainability as a way of life and business.

At MORA, we are committed to using sustainable ingredients.

Are you noticing any shifts in how Hong Kong diners approach fine dining, regarding sustainability and ingredient sourcing?

Tate Dining Room
Courtesy of Tate Dining Room

In recent years, there has been a noticeable shift among Hong Kong diners towards a more sustainable approach to fine dining, mirroring trends seen globally. This movement is particularly evident in the growing acceptance and integration of vegetarianism into everyday dining. What was once viewed as a trend has now become a fundamental aspect of many diners' lifestyles.

Hong Kong's culinary landscape is uniquely positioned to embrace this shift, given the rich history of vegetarian cuisine in Chinese culture, especially within Buddhist traditions.

This sustained interest in vegetarianism and sustainability signals changing consumer preferences and a broader commitment to environmentally conscious dining.

You are a judge for the San Pellegrino Young Chef Awards, and mentor for Ardy Ferguson, winner of the San Pellegrino Young Chef Award (Asia). What is one thing you hope to impart to him as he prepares for the world finals in Milan this year?

S.Pellegrino Young Chef Academy Award Winner Ardy Ferguson and Chef Vicky Lau
Companion Communications

My approach to mentoring Ardy Ferguson focuses on honoring his Indonesian heritage, which is a vital part of his culinary identity. I believe that drawing inspiration from his roots will not only enrich his dishes but also allow him to share a unique narrative with the judges and audience.

One key lesson I hope to impart to Ardy is the importance of confidence in his culinary journey. I want him to embrace his passion fully and trust in his instincts as a chef. This confidence will help him navigate the challenges of the competition. I’m excited to see how he will make his mark in the world finals in Milan next year!

What do you see as the most important qualities for a young chef entering the fine dining world today? How do you help your mentees cultivate these qualities?

Vicky in kitchen
Courtesy of Vicky Lau

In today’s fine dining world, the most important qualities for a young chef are resilience, curiosity, and a strong work ethic. The industry is challenging for everyone, regardless of gender or age, and the pressure to achieve precision and consistency often leads to long hours and personal sacrifices.

To help my mentees cultivate these qualities, I emphasize the importance of a strong mindset and encourage them to stay connected to their passion and remember what motivates them each day. There is so much value to curiosity — never stop asking questions, seeking knowledge, and exploring new experiences. Traveling and discovering diverse culinary influences can provide invaluable inspiration and help them grow as chefs.

With the continuous evolution at TATE and MORA, what exciting projects or ideas are you looking forward to pursuing in the future?

Vicky
Courtesy of Vicky Lau

I plan to travel more to Mainland China to deepen my understanding of the terroir, and discover unique ingredients to keep our menus dynamic and innovative.

Currently, I am working on a new school program, The Snack Box Project, a project that was inspired by my daughter’s school. This program transforms snack boxes into vibrant treasure chests filled with foods that spark joy and educates families on making snack boxes more healthy, nutritious, and delicious.

We also want to inspire students to learn more about the local farmers' produce and what Hong Kong has to offer. We are just starting on this but have been overwhelmed by the support from our chef community in Hong Kong – check it out here.

This interview has been edited for length and clarity.

Reservations at MORA can be made on SevenRooms. For more information, visit their website, Facebook, and Instagram for their latest updates.

Reservations at TATE Dining Room can be made on SevenRooms. For more information, visit Tate on their website, Facebook, and Instagram for their latest updates.

Enjoyed this article? Check out our previous Yes, Chef! articles here.

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This Week's Event In Hong Kong

Hong Kong/ Delish/ Happenings
Baijiu Society Lands in Hong Kong with Six Modern Flavors
Baijiu Society 2 Photo by Courtesy of Baijiu Society

East meets mixology with Baijiu Society, a modern collective founded long-term friends Craig Butler and Bobby Tse that’s shaking up China’s iconic spirit for a new generation of curious drinkers

With roots in tradition and eyes on the global bar cart, Baijiu Society reintroduces baijiu in playful, layered blends designed for mixing and sharing.

Lineup of Baijiu Society's six unique blends for curated drinking
Courtesy of Baijiu Society

Launched in Hong Kong and backed by a community of over 70 baijiu lovers across China, the UK, and beyond, each bottle is a gateway to the rich, aromatic world of baijiu.

The lineup includes six unique blends, crafted from a classic blend of sorghum, wheat, and barley, which is then infused with natural fruit extracts for a bold yet balanced twist.

Baijiu no.5
Courtesy of Baijiu Society

The brand's signature Blend No. 01 Society stars warming notes of star anise, clove, and orange oil — best served with their signature B&T (Baijiu & Tonic), ice, and a slice of orange. Blend No. 02 Life is a floral hit of peach, pear, and lychee, perfect frozen as a shot or in a Peach Passion Martini.

Blend No. 03 Love, a cherry-forward pink bottle, makes for a gorgeous Hong Kong Sling, while Blend No. 04 Prosperity features zesty yuzu and bitter orange — try it in a Baijiu Negroni or a Yuzu Spritz. 

Blend No. 05 Unity neatly fuses lychee and pear with a smooth, sweet finish, ideal in cocktails with vodka, Vermouth Bianco, and plum sake.

Finally, Joju Dark Coffee Liqueur adds roasted coffee and anise to the mix — shaken into a Baijiu Espresso Martini.

espresso martini
Courtesy of Baijiu Society

Chinese baijiu is our inspiration. We’re not here to reinvent it as it’s already perfect as it is. Our goal is simply to share our love for it in a way that resonates with both seasoned drinkers and those new to the category,” Craig Butler, co-founder of Baijiu Society, shared.

The Baijiu Society Collection is an exciting portal into the world of the modern New World spirit, where tradition meets innovation. Now available at HK Liquor Store, at locations across Hong Kong. 

For more information, visit Baijiu Society on their website and Instagram

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Hong Kong/ Delish/ Happenings
Venner is the Next Nordic-Inspired All-Day Hangout Space for Buns & More
20250728 Venner Photo by Venner

Hong Kong’s café and wine scene is getting a refresh with Venner, a new Nordic-inspired all-day hangout spot bringing together small-batch cakes, coffee, and curated natural wines, opening its doors at 161 Hollywood Road in Hong Kong. 

Founded by Nelson Htoo and Elin Fu, the hospitality duo behind the now-closed Hjem, the space blends Nordic simplicity with cozy community vibes, creating a more intentional, more personal space to enjoy good pastries, playlists, and vibes. 

A spread of Venner's coffee and pastry offerings
Courtesy of Venner

By day, Venner is a calm oasis on Hollywood for coffee and small-batch Nordic bakes, all made in-house. Highlights include locally roasted, medium-to-light roast coffee, alongside ceremonial-grade matcha and seasonal variations like Matcha Coconut (HKD$55) and Double Matcha (HKD$60). 

Signature drinks from Hjem also make a return, including Honey Golden Latte (HKD$48) and Swedish Lemonade (HKD$48). Pastry highlights include the classic Cinnamon and Cardamom Bun (HKD$48), the Skolebrød (HKD$48), and Venner’s signature Breakfast Plate (HKD$88). 

A look into the interior of Venner
Courtesy of Venner

By night, Venner’s focus shifts to a curated selection of natural wines from small producers, serving rotational wines by the glass starting from HKD$88. To go with the wine, Venner offers a selection of light bites including a savory Goat’s Cheese Cheesecake (HKD$98), Dates with Proscuitto and Brie (HKD$48), alongside other rotating small plates designed to be easy to share and enjoy without feeling heavy or formal. 

Looking to take a piece of Venner home? Venner’s merch is available for purchase, such as the Logo Tees (HKD$200) that come in two colors, white and butter yellow, alongside the signature Venner Tote (HKD$150). 

Follow Venner on Instagram for more information. 

Location: 161 Hollywood Road, Central, Hong Kong

Opening Hours: 8 AM to 6 PM (Tuesday, Wednesday, Sunday), 8 AM to late (Thursday, Friday, Saturday)

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Hong Kong/ Delish/ Happenings
Shake Shack x HUMAN MADE Collab Drops Limited-Edition Menu & Merch
SHAKE SHACK x HUMAN MADE Photo by Shake Shack Hong Kong

HUMAN MADE and Shake Shack just teamed up for an awesome collaboration featuring special menu items and merchandise!

ICYDK, HUMAN MADE is a lifestyle brand launched in 2010 by NIGO, and is built on the concept of "The Future is in the Past," emphasizing both heritage and innovation. The brand has garnered a global following since, transcending cultural and geographical boundaries.

The collaboration merges Shake Shack’s iconic burger logo and HUMAN MADE’s heart, and will feature two exclusive collaboration menus that draw on Japanese and American flavors. Get a taste of the Teriyaki Shack (HK$88 - Single), which is your regular cheeseburger made better, packed with pickled daikon, crispy onions, scallions, and sweet soy mayo on a toasted potato bun, and then topped with a sweet teriyaki glaze and toasted black and white sesame seeds. 

Burger always goes with fries, so don’t miss the Curry Cheese Fries (HK$46), which are crispy crinkle-cut fries topped with curry cheese sauce, applewood-smoked bacon, and scallions. Both items will be available in limited quantities only at IFC Mall, Pacific Place, and Harbour City Shacks*, and served in exclusive packaging featuring the heart-burger collaboration icon.

Burger and Fries
Courtesy of Shake Shack

But wait, there’s more! They’re also releasing a five-piece collection lineup featuring the collaboration logo and an original design inspired by Shake Shack’s signature ShackBurger®. 

Cap
Cap, Pin Set, and Shirt | Courtesy of Human Made
Keychain
Keychain | Courtesy of Human Made

Available online and at various HUMAN MADE store locations, the HUMAN MADE x SHAKE SHACK collection includes the T-shirt, Panel Cap, Burger Cushion, PVC Pouch, and Burger Pass Case

Pouch
PVC Pouch | Courtesy of Human Made
Burger pass case
Burger Pass Case | Courtesy of Human Made

For more information, follow Shake Shack on Facebook and Instagram. You can also follow HUMAN MADE on Instagram for updates on their latest apparel and accessories.  

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Hong Kong/ Delish/ Happenings
Spice Up July at Chaiwala with Bold Flavors from Delhi
Chaiwala Photo by Chaiwala

Tucked away beneath Wyndham Street, just past the moody speakeasy bar Hugger Mugger, is Pirata Group’s modern Indian enclave Chaiwala, bursting into summer with flair and flavor. 

Chaiwala introduces Chaiwala Limited, monthly specials inspired by India’s legendary railway journeys. In June, guests savored dishes from Chennai. Now the flavor train is en route to the electric streets of Delhi, before heading to Kashmir in August. 

This month's dishes are all about bold spices, vibrant plating, and dishes that’ll make your palate dance. Start light but punchy with the Aloo Tikki Chaat (HK$88), crispy potato cakes topped with spicy chickpeas, tangy chutneys, and a chaat dressing that hits the right notes: sweet, sour, spicy, and crunchy, all at the same time. 

Next up, the Tangri Kebab (HK$148) brings juicy chicken drumsticks marinated in gentle spices and grilled to perfection, especially tasty when dunked in the mint yogurt. 

Masala Seekh
Courtesy of Chaiwala

Meat lovers can't miss the Masala Seekh Kebab (HK$248), sizzling lamb skewers drenched in rich masala sauce, made even better with a pillowy naan on the side. Sweet tooths will be satisfied by the Kulfi (HK$48), a creamy frozen treat infused with pistachio, cardamom, and saffron.

kulfi
Courtesy of Chaiwala

If you’re visiting for lunch, the Dawath Express menu is a good place to start. You can opt for a set curry which comes with tikka of the day, dal tadka, basmati rice, salad, and dessert of the day, or the delicious Railway Mutton Clay Pot set for HK$218.

Meanwhile, Chaiwala’s Flavours of India menu (from HK$258 per person) is stellar value. The Pan Puri with Jal-Jeera is a crunchy, punchy delight, while the Sakarkandhi Chaat sweet potato with tangy chutney, sev and yoghurt — proves that vegetarian dishes can be the stars of the table.

panpuri
Courtesy of Chaiwala

Don’t skip their showstopper, the extravagant Tandoori Cage. The top tier houses the Chicken Tikka of the Day, while the second tier offers Tandoori Hari Gobi, creamy broccoli marinated in coconut and cashew. For mains, you can't go wrong with the rich, 8-hour Kashmiri Rogan Josh or the Vegan Kofta Curry, featuring kale leaves, tofu, and Indian spices dumplings, enveloped in a silky tomato and coconut sauce. 

Complete your aromatic journey with Chaiwala’s signature homemade Masala Chai, a silky, spiced infusion that whisks your taste buds straight to the heart of New Delhi.

To spice up your summer even more, Chaiwala has launched Summer Spectacular, running until the end of the month. The lunch menu is priced from HK$148, and dinner from HK$298. Limited tables are available until July 31, so book now to let the feast begin!

Plus, if you’re visiting for dinner, take part in Chaiwala’s fun HKID reward game — spell out letters from “CHAIWALA LIMITED” with your name and unlock freebies, from a cup of Masala Chai to a full complimentary main.

Make a reservation at Chaiwala here. For more information, visit Chaiwala on their website, Instagram, and Facebook

Location: Chaiwala, Basement, No. 43-55 Wyndham Street, Central

Opening Hours: Mondays to Friday Lunch from 12 PM to 2:45 PM, Dinner from 6 PM to 10:30 PM | Saturdays & Public Holidays Lunch from 11:30 AM to 3:15 PM, Dinner from 6 PM to 10:30 PM | Sunday Brunch Buffet from 11:30 AM to 3:15 PM, Dinner from 6 PM to 10:30 PM | Happy Hour from 5 PM to 8 PM  

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Hong Kong/ Delish/ Reviews
Tequila Made Me Do It: The Best Spots to Raise a Glass This July 24
El Taquero IG Photo by El Taquero/Instagram

It's time to raise a glass as National Tequila Day is just around the corner, and there’s no better place to celebrate it than in Hong Kong’s buzzing bar scene! 

From smoky sips of artisanal mezcal to vibrant tequila-laced cocktails that burst with citrus and spice, the city’s best bars are shaking up bold creations that pay tribute to Mexico’s most iconic spirit. Whether you're a seasoned agave aficionado or a curious first timer, this is your chance to explore the smooth, complex world of tequila like never before. Ready to toast to good times? 

Here’s where to go for the perfect pour of tequila.

COA

1 COA Hong Kong interior
Photo from Website/COA

COA is a critically acclaimed agave spirits bar opened by industry veteran Jay Khan in 2017. Inspired by the rustic mezcalerias of Oaxaca, this intimate, candlelit space is anchored in Mexican tradition and hospitality, with raw materials, striking murals, and a hand-carved coa embedded in the wall. COA has earned global recognition, topping Asia’s 50 Best Bars from 2021 to 2023 and consistently ranking among the world’s best.

The bar boasts one of the most extensive agave spirit menus in Asia, with a 41-page book categorizing tequila, mezcal, raicilla, sotol, bacanora, and more by agave species and terroir. Signature cocktails include the La Paloma de Oaxaca (HK$120), blending tequila blanco, mezcal joven, lime, grapefruit soda, and worm salt, and the Ancho Highball (HK$120), a bright mix of tequila blanco, salted plum, ancho chile, and guava soda.

COA operates on a walk-in basis only. Join the waitlist upon arrival if full. For inquiries, contact +852 2813 5787 or +852 5610 4695 (WhatsApp) or send an email to [email protected].

Location: COA, Wah Shin House, Shop A, LG/F Wah Shin House, 6-10 Shin Hing Street, Central, Hong Kong

Operating Hours: Tuesdays to Sundays, 6 PM to 12 AM; Fridays and Saturdays until 1 AM; Closed on Mondays

El Taquero

2 El Taquero
Photo from Instagram/El Taquero

El Taquero is a lively taqueria and agave bar that brings the authentic flavors of Mexico to the heart of Hong Kong. Known for its trompo-grilled tacos and fresh corn tortillas made in-house daily, the bar pairs its vibrant food offerings with a serious love for agave spirits, making it a go-to for both taco lovers and tequila connoisseurs.

The restaurant's tequila menu is thoughtfully curated into blanco, reposado, and añejo expressions, offering a deep dive into the complexity of agave. Blanco tequilas like Don Alvaro Organico (HK$80) and Corazon (HK$130) deliver bright, unaged purity. For something with mellowed richness, the reposado range includes options like Pedro Infante (HK$80) and El Espolón (HK$80), rested just long enough to absorb golden notes from the oak. Fans of depth and complexity will enjoy the añejo selection, such as La Cofradia (HK$80), with warm notes of spice and vanilla from barrel aging.

Whether sipping straight or pairing with tacos, El Taquero serves up tequila in its most honest and flavorful forms. For reservations, contact +852 2811 1998 or send an email to [email protected].

Location: El Taquero, Shop B-F, G/F, Yan King Court, No. 119 Queen’s Road East, Wan Chai, Hong Kong

Operating Hours: Mondays to Wednesdays, 12 NN to 3 PM and 5 PM to 11 PM; Thursdays and Fridays, 12 NN to 3 PM and 5 PM to 12 AM; Saturdays, 12 NN to 12 AM; Sundays, 12 NN to 11 PM

Tequila Mex

3 Tequila Mex
Photo from Website/Tequila Mex

Located on the ground floor of Union Mansion along the bustling Chatham Road South in Tsim Sha Tsui, Tequila Mex is a vibrant revival of the beloved Tequila Jack’s. Reopened in March 2025, this lively cantina is now reimagined with fresh energy while honoring over two decades of Mexican-inspired dining and drinking in Hong Kong. It blends bold flavors, lively atmosphere, and live music to deliver memorable nights filled with zest and rhythm.

Tequila lovers will find plenty to sip on here, with a menu packed full of playful, fruit-forward tequila cocktails. The T Mex (HK$108) is a frozen delight, mixing tequila with triple sec, guava, mango, and pineapple for a tropical kick. For something cheeky, try the Coronita (HK$108), combining tequila, lime, sour mix, and an upside-down Corona. Purists will appreciate the Tequila Sunrise (HK$98) and Mexican Mule (HK$88), both offering bright, refreshing profiles that pair well with the bar’s fiesta-like vibe.

Reservations require a minimum one-hour notice. Walk-ins are welcome but subject to availability. To book, call +852 7010 6310 or fill up the contact form on their website.

Location: Tequila Mex, Shop 7-8, G/F, Union Mansion, 33-35 Chatham Road South, Tsim Sha Tsui, Hong Kong

Operating Hours: Daily, from 12 NN to 2 AM

Courtroom

4 Courtroom tequila drinks
Photo from Instagram/Courtroom

A cheeky new player in Hong Kong’s bar scene, Courtroom sits high on Graham Street in Central and serves up cocktails with a legal twist. Designed like a judicial chamber with witness stands, judges' benches, and Lady Justice holding a martini, this theatrical bar turns drinking into an immersive experience. Helmed by co-founder Saan Dhakal, formerly of Penicillin, Courtroom blends serious cocktail technique with playful creativity, earning a loyal following since its opening in September 2024.

Tequila takes center stage in several standout drinks on Courtroom’s “Cocktail Casefiles” menu. Habeas Corpus (HK$120) is a savory, subtly sweet mix of Sugar Snap Tequila, fenugreek distillate, peach cordial, and mushroom. Meanwhile, Show Me the Evidence (HK$120) pairs passion fruit tequila with lemon geranium liqueur, bitter gourd, and a clever fake egg yolk for a bittersweet, conceptual concoction. Ingredients are house-made in the bar’s underground kitchen-lab, and cocktails push boundaries while staying rooted in quality craft.

Courtroom operates on a walk-in basis. For inquiries, email [email protected] or call +852 6185 1968.

Location: Courtroom, 52-54 Graham Street, Central, Hong Kong

Operating Hours: Mondays to Wednesdays and Sundays, 5 PM to 1 AM; Thursdays to Saturdays, 5 PM to 2 AM

PENICILLIN

5 PENICILLIN
Photo from Instagram/PENICILLIN

Penicillin is Hong Kong’s pioneering closed-loop cocktail bar and a leader in the sustainable drinking movement. Founded by Agung and Laura Prabowo, the bar has earned global acclaim for its inventive low-waste ethos, blending scientific precision with eco-conscious flair. With accolades from Asia’s 50 Best Bars and The World’s 50 Best Bars, Penicillin is on a mission to reshape the way we drink.

Among its offerings is One Pot Pan, a carbonated highball brimming with tropical freshness. Made with redistilled pink guava tequila and vitamin B-infused strawberry, the drink layers fruity vibrancy with a smoky undertone from charred chives sprig cordial. A splash of clear makgeolli adds an effervescent lift, making it as bright and playful as it is complex. True to the bar’s philosophy, ingredients are locally sourced and upcycled where possible, and the drink is served with a chives garnish for a finishing herbal touch.

The bar doesn't take reservations, but you can send your inquiries via email [email protected] or call +(852) 9880 7995.

Location: Penicillin, L/G Amber Lodge, 23 Hollywood Road, Central, Hong Kong

Operating Hours: Mondays to Saturdays, 5 PM to 2 AM; Sundays, 5 PM to 1 AM

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Hong Kong/ Delish/ Happenings
Nina Hospitality Introduces THE DIM SUMS: Playful Dim Sum-Inspired Mascots
20250722 The Dim Sums Photo by Nina Hospitality

Dim sum fans, this collection should definitely be on your radar. 

Nina Hospitality is bringing a whimsical twist to the dessert scene with “THE DIM SUMS,” a playful mascot collection celebrating Hong Kong’s culinary spirit and captivating foodies of all ages. Fusing flavour and storytelling, the first four mascots out of eight have made their grand debut with a delectable lineup at Nina Patisserie

The First Four Mascots

The first four mascots unveiled
The Dim Sums Collection | Courtesy of Nina Hospitality
  • Jojo Date (Date Pudding – Chocolate & Date Mousse Cake

The wise and dependable big brother of the group, with a tiny red date hat on his head. The cake pairs rich cocoa mousse with the naturally sweet, earthy notes of red dates, layered in a soft sponge pudding base that feels both elegant and nourishing. 

  • Terry Taro (Taro Bun – Taro Mochi Cake

A laidback and sweet comfort buddy, with a perpetually sleepy expression on his face. The mochi cake is wrapped in soft sponge and chewy mochi, with a gentle and nutty sweetness that is irresistibly calming with every bite. 

  • Bao Bao XLB (Xiao Long Bao – Strawberry & Blueberry Mousse Cake

A bold and tough character with a heart of gold, Bao Bao XLB is the group’s secret caretaker. The fruity mousse cake bursts with tangy strawberry and blueberry layers, creating the perfect harmony with an airy texture.

  • ET Egg Tart (Egg TartYuzu Mango & Coconut Mousse Cake

The sunshine of the group, ET radiates joy wherever she goes. The fluffy coconut mousse, swirled with zesty yuzu and sweet mango, is a refreshingly sweet balance with a tropical twist. 

The DIM SUMS Collection
A close up on Jojo Date, Terry Taro, Bao Bao XLB, and ET Egg Tart | Courtesy of Nina Hospitality
Cute graphic stickers of the DIM SUMS mascots.
The "DIM SUMS" Sticker Pack | Courtesy of Nina Hospitality

Priced at HK$62 each, these edible characters are now available at all Nina Patisserie locations and on eShop. To make the experience even sweeter, Nina Hospitality is also introducing an exclusive “THE DIM SUMS” sticker pack, featuring all four mascots in whimsical, photogenic, and collectible designs. 

Guests and pastry lovers will receive a complimentary pack of five stickers with “THE DIM SUMS Combo” for only HK$218. CCG Hearts members receive an exclusive 20% discount, paying just HK$198

As part of Chinachem Group’s “餓底JOKE字室!美食節” summer campaign, customers who spend HK$600 or more at NINA MALL will receive “THE DIM SUMSCombo vouchers, redeemable at any Nina Patisserie stores from July 25 to Sept. 7, 2025.

From flavour to flair, Nina Hospitality’s “THE DIM SUMS” collection once again proves that food tastes better when served with a story. 

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

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Hong Kong/ Delish/ Happenings
Three-Michelin-Starred Restaurant Caprice Launches Limited-Time Pastry Trio
20250721 Caprice Pop Up Photo by Four Seasons Hotel Hong Kong

Make your summer a little bit sweeter and elegant with these pastries. 

This summer, Caprice — the renowned three-Michelin-starred French Restaurant at the Four Seasons Hotel Hong Kong — is inviting guests to indulge in a limited-time pastry pop-up at Gallery

Running from July 29 to Sept. 30, 2025, this sweet showcase features a trio of tarts crafted by Pastry Chef Astoria Koh, which were designed to delight the senses and elevate your summer experience. 

A custard tart topped with raspberries on top
The Raspberry & Vanilla Custard Tart | Courtesy of Four Seasons Hotel Hong Kong
A creamy coffee tart with hints of sweetness and bitterness
The Coffee Brûlée Tart | Courtesy of Four Seasons Hotel Hong Kong
A luscious chocolate ganache made from 70% Valrhona chocolate
The Chocolate Caramel Ganache Tart | Courtesy of Four Seasons Hotel Hong Kong
The three tarts in the red colored box
The Tart Trio in the Takeaway Box | Courtesy of Four Seasons Hotel Hong Kong

Raspberry & Vanilla Custard Tart

This exquisite French treat showcases vibrant raspberries atop a cloud of light, airy custard. It’s not just a feast for the eyes; it offers summer fruits bursting with sweetness, and balanced with the subtle warmth of vanilla seeds. The clean texture of the custard and cream creates a lightness, making it the perfect treat to savour in the warmth of summer sunlight. 

Coffee Brûlée Tart

Slow-cooked to perfection, the coffee is infused with just the right amount of sweetness and bitterness, showcasing the distinctive notes of Blue Mountain coffee. This tart is a labour of love that requires a full day to craft. With its rich aroma and velvety texture, every bite is a warm embrace that transports you to the cozy cafés of Paris. 

Chocolate Caramel Ganache Tart

This delicacy features a luscious chocolate ganache made from 70% Valrhona chocolate. It is complemented by homemade caramel crafted from caramelized sugar, resulting in a soft, molten centre that oozes with rich flavour. 

Tarts are priced at HK$128 each, or HK$338 for the set of three. The tarts are available for dine-in at Gallery (with 10% service charge) and takeaway through the Cake Shop and Four Seasons eShop

Whether you’re in for an elevated sweet treat or a take-home dessert, this pop-up is sure to give your taste buds the delight of a lifetime. 

Follow the Four Seasons Hotel Hong Kong on Facebook and Instagram for more information. Visit Caprice’s website here, and follow their Instagram page.

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Hong Kong/ Delish/ Happenings
Terracotta Lamma Unveils New Seasonal Dishes and Summer Cocktails
Terracotta Photo by Terracotta Lamma

If you're craving a beachside escape without leaving Hong Kong, Terracotta Lamma delivers in full technicolor. 

As the temperature rises, so does the heat in the kitchen. Former BEDU Chef Richard Solnik has rolled out a refreshed à la carte menu of vibrant dishes and cocktails that celebrate the best seasonal produce of the summer. Highlights include the family-friendly Yellowtail Crudo (HK$150), Charred Asparagus (HK$130), Scallop & Chorizo (HK$180), Grilled Sea Bass (HK$185), and Grilled Pork Loin (HK$170). Not to be missed are Terracotta's popular signature dishes that have defined Terracotta since opening in 2023, including those cooked on the charcoal grill.

Scallop & Chorizo
Courtesy of Terracotta Lamma

Terracotta is just a breezy 25-minute ferry ride from Central, followed by a five-minute seaside stroll. Perched on the edge of a fishing village in a beautifully restored historical house, stepping into Terracotta feels more like entering a beach oasis than a restaurant. With its bamboo décor, outdoor seating, and views of the sea, Terracotta's essence is somewhere between Lamma and the Aegean coast.

We dove in with some crowd favorites first — a Terracotta classic — the ultra-creamy Hummus with Smoked Paprika (HK$65) and Smoked Labneh (HK$55). The hummus has been perfected by Chef Richard over the years, and is a silky blend of chickpeas, tahini, lemon, and garlic. It is everything a classic should be and comes with warm grilled pita, lightly brushed with za’atar oil to finish.   

hamachi
Courtesy of Terracotta Lamma

Next up, seafood fans will want to get their hands on their Yellowtail Crudo (HK$150). This dish shone in its simplicity; delicate slices of hamachi were brightened with olive oil, lemon, and salsa verde. The sweet buttery texture of the fish was balanced well with the roasted pine nuts atop.

Asparagus
Courtesy of Terracotta Lamma

For something heartier, the Grilled Sea Bass (HK$185) with saffron fregola and sauce vierge is a highlight, and the Charred Asparagus (HK$130) with creamy whipped feta, a soft-boiled egg and a scattering of fresh herbs, offers the kind of comforting richness you want after a day in the sun.

Roasted Chicken
Courtesy of Terracotta Lamma

Other highlights included the eye-catching Burrata with Pickled Beetroot with endives and blueberry vinaigrette (HK$155), a tropical dish that's tangy and nutritious, and the flame-kissed Grilled Pork Loin (HK$170) with green harissa and fresh watercress salad. 

But the dish that stole the show was their generous plating of Half-Roasted Chicken (HK$180 for half, HK$320 for whole), which is topped with pickled chili, smoked labneh, and a bright splash of salsa verde

No meal here is complete without the Olive Oil Cake, a high note to end on. Light and fluffy, not too sweet, and finished with spiced cream and berries marinated in fruit juice, this cake is pure summer encapsulated in a dessert. 

vino verde
Courtesy of Terracotta Lamma

Doubling as a vibey beachfront bar and backed by the brilliant minds behind Honky Tonks Tavern and Bourke’s, it’s no surprise that Terracotta's cocktails slide down a little too smoothly.

Drinks-wise, the newly refreshed cocktail line-up is as playful as it is polished, using ingredients and spirits sourced from the Mediterranean region. Overseen by Group Beverage Director Adam Schmidt and Supervisor Aciel Anderson, new additions include the must-try Garden Paloma (HK$90), bursting with strawberry, fennel, and grapefruit, and the Vino Verde (HK$90), a twist on the classic Gin Sour, combining Spanish Xoriguer Manhón Gin with green grapes and basil. 

For full tropical vibes, go for the Luau Daiquiri (HK$80), blending rum with lime, pineapple, and mango.

There's also a rotating monthly slushie (HK$50), and non-drinkers are looked after well, with fruity picks like the Mediterranean Mule or Terrazzo Lemon Crush ($40/$60).

Walk-ins are welcome, but you can also book via Seven Rooms here. For more information, visit Terracotta Lamma on their website, Instagram, and Facebook.  

Location: Terracotta Lamma, G/F, 47 Yung Shue Wan Main St, Lamma Island 

Opening Hours: Wednesday to Monday from 12 NN until late, including Public Holidays 

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Hong Kong/ Delish/ Happenings
Saicho Sparkling Tea Rings in 5 Years with Summer Collaborations
SAICHO 2 Photo by Courtesy of Saicho

Celebrating five years of redefining the non-alcoholic drinking experience, Saicho—the beloved sparkling tea brand —marks its anniversary with a pair of East-meets-West collaborations.

This summer, Saicho has teamed up with two uniquely Hong Kong icons: the traditional red-sailed Aqualuna boat and the luxurious Island Shangri-La hotel.  

First up is a decadent dim sum cruise on board Aqualuna. From now through summer, guests can board the 75-minute afternoon voyage and indulge in a photogenic spread of dim sum plus afternoon tea set experience on Victoria Harbour. 

dim sum
Courtesy of Saicho

Think truffle har gau, black garlic siu mai, wagyu beef puff, and more — balanced by an elegant spread of British-style pastries like chocolate mousse, opera cake, and mini tiramisu. 

Each set is served with a flight of Saicho’s signature sparkling teas: Jasmine, Hojicha, and Darjeeling.  

Priced at HK$469 per person, every guest also leaves with a mini bottle of Saicho—a ‘Taste of Hong Kong’ you can take home. Bookings are available via Aqualuna’s website here

Meanwhile, over at Island Shangri-La, Saicho is rolling out a month-long customer appreciation campaign from Aug. 1 to Aug. 31, 2025.

Tea lovers who spend HK$1,000 or more on Saicho will unlock the “Anniversary Journey, which begins with access to a special quiz celebrating the brand’s heritage.

The participant with the most creative answer will win a luxurious one-night stay for two people at Island Shangri-La’s Grand Premier Harbour View Room, breakfast included.

For more information on these collaborations, visit Saicho on their website, Instagram and Facebook

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Hong Kong/ Delish/ Happenings
Zuma Hosts “Friends of the House” Bar Takeover for Asia’s 50 Best Bars Week
ZUMA takeover 3 Photo by Courtesy of Zuma Hong Kong

In celebration of Asia’s 50 Best Bars 2025 award ceremony, Zuma threw an exclusive “Friends of the House” bar takeover on July 14 — a buzzing, boozy gathering of top-tier mixologists from across the region and a one-night-only cocktail lineup. 

On the roster of talents was Shanghai’s Ryohei Yamagishi, Bar Manager at The Odd Couple; from Bangkok, Attapon De-Silva, Head Bartender of G.O.D. (No. 26 on Asia's 50 Best Bars 2025 list), and Santo Metodo, Bar Manager of Zuma Bangkok

Zuma bartenders
The Beat Asia

Representing the home team, Zuma Hong Kong’s very own Bar Manager Andrei Makarevich, who kept the crowd buzzing with bold pours and inventive pairings.

We kicked things off with Andrei’s Spicy Hebi Highball, which tasted more like fruity sunshine than spicy fire. A clean and refreshing blend of Olmeca tequila, clarified Calpis soda, raspberry, orange liqueur, and mango, it came with a dried mango slice on the side, which Andrei advised we eat first to cleanse our palettes. 

Spicy Hebi Highball & Shinjuku Neon
The Beat Asia

Next up was Ryohei’s T n T, an aromatic mix of Kinobi gin with earl grey, hoji tea, plum, grapefruit, and tonic. It was floral yet crisp, with layers of complexity that snuck up on you. 

Santo Metodo from Zuma Bangkok presented the refreshing Ueno Blossom, a floral drink featuring Ki no Bi gin, Sakura vermouth, Sakura liqueur, clarified yuzu, and jasmine rice syrup. It was slightly sweet, with a rice-forward depth that grounded the blossom-y notes. 

His Shinjuku Neon was just as poetic: Beefeater 24 gin meets ratafia, shiso liqueur, yuzu, lemon, soda, and a milk wash — light, citrusy, and finished with that unmistakable hint of shiso.

A highlight on the lineup was Attapon De-Silva’s Saketini 2.0, served with a slice of watermelon crowned with uni and a sprinkle of toasted rice salt and black pepper. A fizzy mix of Absolut Elyx, sake, CO₂, and more, this cocktail was tart, and had a subtle balsamic vinegary flavor from the balsamic glaze. 

sushi
The Beat Asia

And because it wouldn’t be a night at Zuma without a feast, we were served delicious bites on the side. Freshly made hand rolls with tuna, avocado, wagyu fillings bursting with flavor were the perfect complement to the evening’s electric cocktail lineup. 

Plan your next visit to Zuma Hong Kong and read all about their new Shūmatsu Brunch

For more information, visit Zuma Hong Kong on their websiteInstagram, and Facebook

Location: Zuma Hong Kong, Landmark Level 5 & 6 15 Queen's Road Central Hong Kong

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