Published: November 03, 2022

Last Updated: April 15, 2025

Delish News: New Restaurants, Menus, and Foodie Pop-ups in Nov. 2022

Photo by Aria

Published:
November 03, 2022

Last Updated:
April 15, 2025

Hong Kong’s summer has finally ended, and with the ushering of cooler nights and dissipating humidity in our atmosphere, al fresco dining and more comfortable all-day eating is on the cards for this November. We can almost taste Christmas and the cosy festive season, in our careful anticipation for this beautiful time, however, here are our favourite new restaurants, eateries, diners, and bars hitting Hong Kong in November 2022.

Tori-Za Ten

Debuting on Electric Road in Tin Hau, there is much to say about the strong voltage that Tori-Za Ten carries in its doors. The glitzy American diner-inspired interior makes for a perfect Instagram background, and its modern Asian fusion menu harps back to the real comfort foods found afar. Noodle bowls are what makes Tori-Za Ten great, with the Boston Lobster Tom Yum Noodle Soup, Crispy Soft-Shell Crab Laksa, and Beef Ribs Boat Noodle Soup all must tries.

Location: Tori-Za Ten, G/F, 66 Electric Road, Tin Hau, Hong Kong, +852 2336 1768

Bayfare Social’s new Spanish weekend lunch menu

Rosewood Hong Kong’s tapas-inspired seaside diner will launch a new weekend lunch menu headed by Chef de Cuisine Jorge Vera Gutierrez, designed for sharing Spanish-focused bites, available every Saturday, Sunday, and public holiday from 12PM to 3PM. Priced at HK$598, guests can savour Boston Lobster, Hokkaido Scallop, Iberico Ham Croquetas, Padron Peppers, Cochinillo Asado, Seafood Paella, and Churros for a sweet ending.

Location: Bayfare Social, Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, +852-3981-8732

White Truffle special menu at Carbone and Associazione Chianti

With white truffle season upon us, the aroma and nuttiness of this delicacy has followed into the dining houses of Black Sheep’s top Italian diners, namely Carbone and Associazione Chianti. For a limited time only, from mid-October through early December, imported truffle fungi is set to be diced and shaved onto three signature dishes at Carbone, Truffle Eggs Crostini with lightly whipped eggs, house-made Truffle Fettuccini slicked with Sardinian butter, and Ricotta Tortellini.

Meat eaters dining at Associazione can select to have white truffle shavings and truffle butter dusted and drizzled on the house Italian-style steak tartare, any house special steaks, or Chef Stumbaugh’s creamy Tagliatelle.

Location: Carbone, 9/F, 33 Wyndham Street, Hong Kong, +852 2593 2593

Associazione Chianti,15 Ship Street, Wan Chai, Hong Kong, +852 3619 3360

BÀRBAR

Joining two much-loved facets of Spanish dining together, BÀRBAR is, as its name suggests, a marriage between a tapas bar and wine bar offering an extensive selection of Spain’s very best. Helmed by culinary director and chef Edgard Sanuy Barahona, who has modern tapas bar Pica Pica under his belt, the menu is inspired by the lively culture of light bites and boozing native to Barcelona and Madrid.

From familiar tapas staples like Ibérico ham croquettes, to Spanish Josper grill specialities like the Spanish turbot in Donostiarra sauce, and paellas starring ingredients like sumptuous pigeon or contrasting pairings like grilled Iberico pork and cuttlefish. There is an extensive drinks menu that highlights beautiful artisan Spanish wines and sherries, and even craft gins for mixers and cocktails, so never fret about finding the perfect drink to complement.

Location: BÀRBAR, Shop A, G/F, 9 Ship Street, Wan Chai, Hong Kong, +852 2810 0008

Autumn Menu at Aria

Culling from seasonal produce evocative of his childhood memories in Italy, Chef Angelo of Aria has crafted a menu full of autumnal delights, each starring an ingredient to match the cooling airs outside. Some must-tries include the chestnut topped Carpaccio di Cervo of spiced venison, the Risotto Milanese threaded with Iranian saffron and served beside a mouth-watering bone marrow, as well as the flavourful Lamb course reminiscent of a festive meal made special with culinary influences from Japan and the Middle East as well.

Those seeking to enjoy an extra personable experience can opt for the La Carta Bianca tasting menu of between five or seven courses with a wine pairing, whereby Chef Angelo will craft a unique omakase selection. For a nightcap, try one of the new vintage cocktail selections that draw on the hybrid Mi-To techniques of mixology, which represent the intermingling of drinks from both Milan and Vermouth capital Tornio.

Location: Aria, 24/F, California Tower, 30-36 D'Aguilar St, Central, Hong Kong +852 2804 1116

Latin American Classics at MONO

Encompassing the culinary trail between Venezuela, France, and Hong Kong, Chef Ricardo Chaneton has refreshed Latin-American restaurant MONO with a new seasonal menu. The lunch section spotlights the Venezuelan national dish of taco that has been elevated with the use of blue corn with spiny lobster, as well as a robust Quail a la Brasa drizzled in vibrant Latin-style adobo.

Enjoy an evening of dinner service with captivating dishes like the Shellfish Cocktail with Peruvian style leche de tigre to tease your tastebuds, as well as the tantalising Spiny Lobster reworked into a Cachapa with Lobster Broth. Experience the beauty of signature MONO chocolate with the Chocolate tamal with Hokkaido Milk and Pineapple as a strong finish.

Location: MONO, 5/F, 18 On Lan Street, Central, Hong Kong, +852 9726 9301

Arcane

To mark Arcane’s eight-year anniversary in Hong Kong, the Michelin-starred modern European restaurant slips back in time to bring guests on a luxurious culinary journey from its early days till now. Sharply decorated with simple white table clothes and an open kitchen, the delicious aroma swivels around the room before arriving at your table. As the name suggests, Arcane may be private and discreet – but once you’re let in on its secret, it’s all yours to enjoy.

Now helmed by Chef de Cuisine Sebastian Lorenzi, the exclusive limited-offer menu brings back some of the restaurant's most remembered dishes, including the Slow Braised Wagyu Short Rid, Jerusalem Artichokes, Sauteed Potato Gnocchi with Morel and Shiitake Ragout, and Fresh White Truffle. Pastry Chef Lyca Ramos has also prepared refreshing desserts to round up the experience with the Yuzu and Lemon Posset with White Chocolate Tuile, Blood Orange, and Yoghurt Ice Cream.

Location: Arcane, 3F, 18 On Lan Street, Central, Hong Kong, +852 2728 0178

Love Rice Noodle

Love Rice Noodle answers the call of every Hong Kongers’ unmatched love for bouncy mixian noodles and local flavours. This brand-new offering injects familiar ‘wok-hay’ flavours into the otherwise southwestern Chinese noodle bases that have dominated the rice noodle game for a long, long time. Reflected in the monochromatic 80s inspired cha chaan teng interior design, this restaurant is all the best things we love about traditional Hong Kong cuisine made modern.

Signature dishes include the Wok-Fried Dry Stirred Rice Noodle with Sishuan Peppers, Mushrooms, and Diced Chicken, and the Noodles with Homemade Fish Tofu in Sichuan Mala Soup. Order some side snacks while slurping, such as the Tai-O Style Crispy Chicken Wings Marinated in Shrimp Paste and ‘XL Dino Eff’ with Wasabi Mayonnaise Filling, to complete your meal.

Location: Love Rice Noodle, Shop 4B, G/F, Site 5, Aberdeen Centre, 14 Nam Ning Street, Aberdeen, Hong Kong, +852 3105 8188

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Hong Kong/ Delish/ People

Published: July 24, 2026

All Mixed Up: Mius Founder Shelley Tai on Being a Bartenders' Bartender

by: The Beat Asia

by: The Beat Asia

Published:
July 24, 2026

Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

Quitting was never an option for Shelley Tai.

Resilience was built into her the moment she left home at 16 and became completely independent by 18. By the time she was 20, Shelley started her bartending career — and never looked back.

"Being independent at a young age taught me to take responsibility for my own life. It shaped almost everything. There was no one else to rely on," Shelley shares. "So whenever I face challenges in my career — whether it was starting over as a barback, moving countries, or opening my own bar — I never really thought about quitting."

It's that determination that's led to her illustrious career over the last 16 years. Shelley was the first female Hong Kong bartender to join the global finals of the Diageo World Class cocktail competition when she won in the Hong Kong and Macau nationals.

This 2026, her peers crowned her the Altos Bartenders' Bartender of the Year at Asia's 50 Best Bars — the only recognition in the awarding body that's decided by fellow bartenders.

It's an award she's thoroughly earned. When Shelley first became a bartender, it was a part-time job to make ends meet. It didn't take long for her to decide this was something she could do full-time. So she worked for FINDS, then Drop, before joining Quinary — starting over as a barback and learning it all again from scratch.

She stayed with Quinary before moving to Singapore to work with the Nutmeg Collective. As Operations Director there, she helped manage Nutmeg & Clove, which placed at No. 50 in the World's 50 Best Bars 2025 (No. 24 in Asia's 50 Best Bars 2025).

After five years in Singapore, Shelley moved back to Hong Kong in 2025 and opened Mius in Gough Street.

A neighborhood cocktail bar, it's grounded in a straightforward philosophy: "simple things, done right." One example would be their Highball, which blends frozen whisky and chilled Japanese soda. No ice. Crisp and clean — zero frills.

Mius bar signage for All Mixed Up image with Mius Founder Shelley Tai — Instagram/ Mius

In this All Mixed Up exclusive, The Beat Asia catches up with Mius Founder Shelley Tai to talk about introversion as a strength, managing a bar versus being a bartender, and her Altos Bartenders' Bartender of the Year Award.

Congratulations on the Altos Bartenders' Bartender Award 2026. Does peer recognition land differently than a competition title?

Very much. This award comes from people whom I have met and respected for many years, and that makes it incredibly meaningful.

It also reminds me that I didn't get here alone. I have had so many mentors, colleagues, and friends who have shaped the bartender I am today, so I'm very grateful.

cocktail at Mius bar by Shelley Tai for All Mixed Up exclusive interview with The Beat Asia — Courtesy of Mius

Is there a difference between serving a fellow bartender versus a regular guest?

For us, the service is exactly the same. Every guest deserves the same level of hospitality, regardless of whether they are in the industry or not.

I think the difference is what people are looking for when they come to a bar. Bartenders might be more curious about the techniques, ingredients, or philosophy behind a drink because it's something they're passionate about. Other guests are often simply looking for a great drink and a good time. We try our best to make everyone feel welcome and leave with a good experience.

Is there a particular kind of pressure or joy in making a drink for someone who knows mixology?

It's actually a common situation for us. We have bartenders and cocktail lovers visiting bars all the time, just as we visit theirs. It's part of the industry and part of how we learn from one another.

Mius Cocktails: Float and Dirty Margarita — (From left) Float and Dirty Margarita | Courtesy of Mius

You've told the story of how an experience in a Japanese bar in Causeway Bay changed your view on cocktails. What contributed to that shift?

It wasn't just the drink. Until then, I still thought bartending was mainly about speed and entertainment. That "Last Word" showed that bartending had so many more possibilities than I had imagined. It could be more creative, thoughtful, and intentional.

Walking away from the nightclub scene, was it about being pulled towards mixology? Or being pushed away from the burnout?

Probably both. I knew I couldn't stay in the nightclub scene forever, even though it was really fun at that time. I was looking for something more sustainable and meaningful in the long run.

strawberry negroni at Mius for All Mixed Up interview with Shelley Tai Founder of Mius — Strawberry Negroni | Courtesy of Mius

When you joined Quinary in 2016, you'd already been bartending for six years, and started again as a barback. What did it take to start over again? And would you make the same choice today?

To be honest, I didn't see it as taking a step backwards. I already had experience behind the bar, but I knew there was still so much I didn't know. Starting as a barback gave me the chance to observe, practice, and develop good habits without skipping any steps.

Looking back, I would happily make the same choice.

You mentioned that newcomers now can "learn things faster." Is there something from those long apprenticeship days that you'd still want to preserve and pass on?

I think times have changed and that's a good thing. Today, technique and knowledge are much more accessible, so bartenders can progress much faster than we did. But there are still many things that require experience and time.

You can't rush judgement, consistency, attention to detail, or genuine hospitality. Those are things you develop by repeating the same standards every single day and learning from real situations behind the bar.

Could you share one of the biggest highlights of the long apprenticeship you've experienced in the past?

Honestly, there wasn't much of a highlight! It was a very repetitive job. I guess sometimes the most boring part of the journey is what prepares you for everything that comes after.

Mius Team | Photo from Instagram/Shelley Tai

When did you realize that introversion is an asset, an edge?

I don't think there was a choice for me.

So instead of trying to change who I was, I just focused on what I naturally enjoyed and did well. I listened more, observed more, and tried to build genuine connections with my guests in my own way. Somehow, it just worked.

How would you recommend introverted bartenders harness their introversion as a strength?

My advice is not to think that being introverted means giving up on opportunities. It just means finding your own way to take them.

Everyone has different strengths. They can all be important qualities in hospitality. Focus on what you naturally do well and develop your own style instead of trying to copy someone else's personality.

In an industry that often rewards loud personalities, has being soft-spoken ever cost you?

Not really. I have never been someone who seeks the spotlight. I prefer to focus on doing my job well and let my work speak for itself. I think this industry has room for different personalities, and being quiet doesn't mean you have less to offer.

Nutmeg & Clove team — Nutmeg & Clove Team | Photo from Instagram/ Shelley Tai

Singapore taught you how to manage a team and build a culture. What was the hardest part of becoming a leader?

The hardest part was that I wasn't equipped with the skills to become a leader.

I was bartender-trained, not leader-trained. Everything from communication and coaching to building a culture was something I had to learn through experience. It was almost like starting from the beginning.

What are the biggest differences between being a bartender and a leader?

I think a bartender mainly focuses on becoming better themselves. A leader is very different. Your job is to bring the team together, help everyone grow, and make sure everyone is moving towards the same vision.

As a bartender, success is about how well you perform. As a leader, success is seeing the people around you succeed.

What made you decide to open your own bar, Mius?

I wanted to create a place that brought together everything I had learnt throughout my career and reflected who I had become as a person. Every place I worked taught me something different. Mius gave me the opportunity to put all those experiences into one space and create something that truly felt like my own.

In many ways, Mius is a reflection of my journey and my values.

dessert offerings at Mius bar by Shelley Tai for All Mixed Up interview with The Beat Asia — Courtesy of Mius

Mius runs on restraint. As something that is arguably harder to execute and easier to overlook, how do you make sure guests can understand the care and intent behind a "simple" drink?

I don't think simple means it's not enough.

We actually don't try to overexplain what we do or emphasize how much work goes into every drink. For me, hospitality is about creating a feeling. If a guest enjoys the drink, feels comfortable, and wants to come back, then we've done our job. They don't need to understand every technique behind it.

Where does this pull toward simplicity come from in you personally?

Earlier in my career, I wanted to show people what I could do.

Today, I care more about how people feel than how impressed they are. That's why simplicity is so attractive to me. It removes distractions and lets the important things speak for themselves.

Gin & Apple cocktail — Gin & Apple | Courtesy of Mius

Why is your iceless highball the drink that represents your homecoming?

It's the drink I enjoy most after work, so it felt natural to introduce it at Mius. Everyone is familiar with a highball served over ice. Our iceless highball is simply another possibility.

I think that's what I enjoy the most about bartending; there's always room to look at something familiar from a different perspective.

Do you believe that what a person orders tells you who they are?

Maybe a little. But I don't think it tells you everything. Sometimes it reflects a person's mood more than their personality. I think what's more interesting is the conversation behind the order.

Which bar right now makes you feel like a guest again, the way that "Last Word" drink in Causeway Bay once did?

I don't think it's one particular bar anymore. These days, it's more about the people and the hospitality than the cocktails themselves.

What's next for you and for Mius?

I hope Mius continues to grow naturally and become a place people keep coming back to for many years.

Personally, I want to keep learning and building. Not just better bars, but better teams and better experiences for our guests.

This interview has been edited for length and clarity.

To learn more about Shelley Tai, follow her on Instagram. Visit Mius Hong Kong's website and follow them on Instagram for more updates.

Enjoyed this article? Check out our previous All Mixed Up articles here.

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Hong Kong/ Delish/ Happenings

Published: July 24, 2026

HUNGER RUN 2026 Returns with a New Pet-Friendly Run This November

by: The Beat Asia

Photo by FOODSPORT

by: The Beat Asia

Published:
July 24, 2026

Looking for a meaningful way to stay active while giving back? Then it's time to mark your calendars for HUNGER RUN 2026, as it returns to the Tseung Kwan O Waterfront on Nov. 22, 2026. Organized by social enterprise FOODSPORT and sponsored by Sunlight REIT, the annual charity run combines fitness, community spirit, and food security under the theme, “Run + Food + Charity.”

Whether you're a seasoned runner, a family looking for a fun weekend activity, or a company planning a team-building day, there’s a race category for everyone. Participants can choose from a 10KM Individual and Team Race, a 4KM Individual and Family Run, or the brand-new 1KM Pet-Friendly Run, where furry companions are invited to join the fun.

This year's event ambassador is Majimeow (麻吉貓), the beloved Taiwanese cat character encouraging healthier lifestyles and charitable giving.

Corporate teams are especially encouraged to take part. Not only is the event a great opportunity to promote workplace wellness and strengthen team bonds, but every corporate team that signs up will also help unlock additional donations to support Feeding Hong Kong.

Companies can also earn special recognition through initiatives, such as the Most Committed Organization Award for organizations with the highest number of participants on the event day, a Supporting Organization status for organizations that sponsors 20 employees or under-privileges, and the Caring Company Nomination 2026/27.

Beyond the race day, attendees can look forward to themed markets and carnival activities on Nov. 7-8 and 21-22, 2026, at MCPOne and a new 4KM "Food Chaser" Fun Run challenge.

Gather your friends, family, colleagues, or even your pets, and join the movement to make a difference one kilometer at a time!

Every step taken and every calorie burned will help support Feeding Hong Kong, the Home for Homeless Animals, and the FOODSPORT Foundation. More details will be announced via the event's official website in the coming weeks. To sponsor, fill out the form provided by the event.

For more updates, follow FOODSPORT on Instagram, Facebook, and visit their website.

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Hong Kong/ Delish/ Happenings

Published: July 24, 2026

TOVA's Qipao Dim Sum Rave Brings Cheongsams to the Dance Floor

by: The Beat Asia

Photo by Iven the Panda | Coco Leung | DJ Jono | DJ Hansel /Instagram

by: The Beat Asia

Published:
July 24, 2026

Put on your qipao and head to the dance floor!

TOVA is throwing a QipaoDim Sum Rave on Aug. 1, 2026, in Hong Kong, an evening that swaps the usual beats and bottle service for cheongsams, handmade dumplings, and free-flow tea. The party runs from 8 to 11 PM at Lung Dim Sum and is presented by Coco Leung and Iven the Panda.

Aside from the modern dim sum, Chinese fashion, and Hong Kong's signature neon-light aesthetic, people can expect heavy beats from DJs Hansel and Jono.

Each ticket includes one drink and one dim sum box (six pieces). Guests can lean on the free-flow tea or Chinese liquor from Hong Kong Beer Co. and Purple Rain Wine.

And if you're wondering about the dress code, just take a cue from the rave name: it's Chinese attire. That qipao you rarely wear or have no event to wear to, this rave offers the perfect reason. Turning up in jeans is a no-no.

Lung Dim Sum is a handcrafted dim sum shop that blends tradition with modern twists. Its open kitchen lets guests watch dumplings come together in real time.

Entry is strictly RSVP-only through the Tova App. There are no walk-ins and no tickets sold at the door. Anyone who is not yet a member can comment a fan emoji on TOVA's Instagram post to unlock RSVP details.

For more information, follow TOVA Hong Kong on Instagram.

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Hong Kong/ Delish/ Happenings

Published: July 23, 2026

Manila's Top Bartenders Bring Filipino Magic to Dara Hong Kong

by: The Beat Asia

Photo by Ian Libang | Billy Ranchez | Sed Figueroa | Richard Palabasan | Dara Hong Kong/ Instagram

by: The Beat Asia

Published:
July 23, 2026

It's going to be a wild Manila night in Dara Hong Kong!

Before the bar community heads to Macau for Asia's 50 Best Bars, Dara Hong Kong is hosting four guest bartenders for "A Night in Manila," a one-night-only takeover celebrating Philippine cocktail culture, on July 26, 2026.

Doors open at 7 PM and the event runs till late, which is bar-industry speak for make sure your schedule is clear the following morning.

Behind the bar for the night: Ian Libang of Malagihay Cocktail Club, Billy Ranchez of Analog, Sed Figueroa of BRB in Solaire Resort, and Richard Palabasan of Opal Bar. Dara's own Jay Brodit and Jon Bunoan complete the lineup.

A Night in Manila takeover at Dara Hong Kong — Photo from Instagram/Dara

Presented by Dara HK and Metabev HK, in partnership with the Philippine Cocktail Fiesta and Drink Collectiv, the event champions the Philippine bar scene on the regional stage.

A stacked list of drink brands is backing the night, including Eclipse Beverages, Baldoria Vermouth, Almave, Nixta Licor, Martingale Cognac, and Two Moons Distillery. With this sponsor lineup, cocktail possibilities are endless — but guests will have to wait and find out!

Aside from signature cocktails from each bartender, guests can also expect warm Filipino hospitality — one that's famous worldwide.

For more updates and information, follow Dara Hong Kong on Instagram.

Dara Hong Kong Guest Shift: A Night in Manila

Location: Dara, Shop 3, 5-6, G/F, Soho 189, 189 Queen’s Road, Sai Ying Pun

Date & Time: July 26, 2026, from 7 PM till late

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Hong Kong/ Delish/ Happenings

Published: July 23, 2026

Last Updated: July 24, 2026

Guest Shifts in Hong Kong & Macau to Celebrate Asia's 50 Best Bars 2026

by: The Beat Asia

Published:
July 23, 2026

Last Updated:
July 24, 2026

As Asia's 50 Best Bars returns to Macau this year, the celebrations spill far beyond the awards ceremony. For one week, Hong Kong and Macau will play host to a parade of acclaimed bartenders, award-winning bars, and one-night-only collaborations, giving cocktail lovers a rare chance to sample the world's best drinks without leaving the region.

Visiting the region for the award ceremony, tourist here to enjoy the nightlife scene, or a resident looking to join the festivities? Here's our ultimate guide to all the guest shifts across Hong Kong and Macau worth adding to your itinerary this award season!

'Wing Lei Bar & Friends' Special Edition

Wynn Resorts Macau is celebrating its 20th anniversary and its return as the Official Host Partner of Asia's 50 Best Bars 2026 with an expanded version of its "Wing Lei Bar & Friends " from July 24-29, 2026. Spanning Wynn Palace and Wynn Macau, the program brings together more than 50 internationally acclaimed bartenders and chefs for guest shifts, collaborative dinners, tasting experiences, and after-parties alongside the region's biggest bar awards ceremony.

July 24 & 28 – Wing Lei Bar Showcase: Hosted by Mark Lloyd, Director of Bars at Wynn Macau and Wynn Palace, this guided tasting experience offers an introduction to UNITY 2.0, the latest chapter of Wing Lei Bar's signature cocktail menu. The tasting takes place from 4 PM to 6 PM on July 24 and 5 PM to 6 PM on July 28.
July 24 – Asia Checks In, Let's Shake Up: From 8 PM until late, Wing Lei Bar opens the festivities with guest shifts from ZLB23 (Bangalore), Avoca (Hong Kong), Bar Sathorn (Bangkok), and Stay Gold (Singapore), showcasing diverse cocktail cultures from across Asia.
July 25 – The Road Less Traveled: Running from 5 PM to 8 PM, Mark Lloyd spotlights standout bars from emerging cocktail destinations, including Nomad Lab (Ulaanbaatar), Barc (Kathmandu), and Kiki Lounge (Douglas).
July 25 – An Off-Menu Snacks & Cocktail Affair: From 7 PM until late, one MICHELIN-starred contemporary Japanese restaurant Mizumi at Wynn Palace teams up with Shanghai's VICE Bistro-Lounge and Pony Up for an evening of elevated bar snacks and inventive cocktails served at the sushi counter.
July 25 – The Best of British II: From 8 PM until late, Wing Lei Bar welcomes acclaimed UK venues Below Stairs (Leeds), Bar Glue (Liverpool), and Passing Fancies (Birmingham) for a showcase of contemporary British bar culture.
July 26 – Shake & Stir Hall of Fame: From 2 PM to 4 PM, industry icons Antonio Lai of Quinary and The Opposites, and Nico de Soto of Danico (Paris) and Kota Pandan Liqueur come together for an intimate bartending session.
July 26 – A Bartenders' Bartenders Takeover: Beginning at 6 PM until late, past and present Altos Bartenders' Bartender Award recipients Jay Khan (2020), Andrew Ho (2025), Keith Motsi (2022), and Beckaly Franks (2023), take over Wing Lei Bar for an evening of cocktails and hospitality.
July 26 – Smoke & Bitters x SW Steakhouse: From 7 PM until late, Sri Lanka's Smoke & Bitters joins SW Steakhouse for a special collaboration featuring guest cocktails from Don Ranasinghe and a four-hands dining experience with Lahiru "Lalla" Perera and Chef Helder Amaral.
July 27 – Drink Thy Neighbors - A Hong Kong Takeover: Taking place from 2 PM to 5 PM, this showcase brings together teams from Bourke's, Swim Club, Honky Tonks Tavern, and The Green Door to celebrate Hong Kong's vibrant bar scene.
July 27 – From KL With Love: From 5 PM to 7 PM, Kuala Lumpur cocktail favorites Three X Co and Penrose bring their award-winning drinks programs to Macau for an evening showcase.
July 27 – Manhattan Takes SW Steakhouse: Running from 7 PM to 10 PM, Singapore's legendary Manhattan presents a guest shift highlighting its signature old-world New York-inspired cocktails.
July 27 – Danil Nevsky Takeover: From 10 PM until late, influential industry personality and "Cocktail Man" Danil Nevsky (Barcelona) brings his signature style and cocktail expertise to Wing Lei Bar on the eve of the awards.
July 28 – Behind Her Bar: From 2 PM to 5 PM, this all-female takeover curated by talents from The Pontiac, Call Me AL, and ARTIFACT features standout bartenders from Hong Kong, Singapore, and the UK.
July 28 – Wing Lei Bar Secret Houseparty: After the Awards Ceremony until late, Mark Lloyd reunites with former apprentices turned bar owners from Shanghai's Bar OJ, Pawoo By, Bar Times, and Bar Mixato for an intimate late-night gathering inspired by friendship and shared history.
July 28 – Wynn Palace After Party, Sponsored by Campari: After the Awards Ceremony until late, the celebration continues at Palace Reserve Club with guest shifts from Cat Bite Club (Singapore), The Cocktail Club (Jakarta), Opium (Bangkok), Soka (Bangalore), and Carrots (Jakarta).

Beyond the bar takeovers, guests can also enjoy exclusive dining collaborations, including Narisawa x Chef Tam's Seasons, Chef Tam's Seasons x Michter's Bourbon, and Lakeview Palace x Drunken Fish x Ensue, making Wynn one of the biggest gathering points for the global food and beverage community during Asia's 50 Best Bars week.

'Wing Lei Bar & Friends' Special Edition for Asia's 50 Best Bars 2026 Wynn Resorts Macau Fri, July 24 4:00 PM onwards Celebrate Asia’s 50 Best Bars 2026 at Wynn Resorts Macau’s Wing Lei Bar & Friends Special Edition from July 24-29, 2026, featuring 50+ global bartenders and chefs.

Terrible Baby Asia's 50 Best Bars Pop-ups

Celebrate Asia’s 50 Best Bars 2026 with Terrible Baby at Eaton HK from July 25-29, 2026, as the rooftop bar hosts a series of exclusive guest shifts featuring some of Asia and Europe’s most acclaimed cocktail destinations.

July 25 – Sago House, Singapore: Ranked No. 56 on Asia's 50 Best Bars 2025, Senior Bartender Celest and General Manager Naz Zurmi bring the bar's inventive cocktails and laid-back neighborhood charm to Hong Kong from 8 PM to 11 PM. A four-cocktail package is available for HK$480.
July 26 – Night Hawk, Singapore and Good Friends Club, Malaysia: This one-night collaboration showcases two rising stars of Southeast Asia's cocktail scene. Night Hawk, ranked No. 77 on Asia's 50 Best Bars 2025, is known for its precision-crafted cocktails and retro-futuristic aesthetic, while Penang's Good Friends Club highlights locally sourced ingredients and community-focused hospitality. The guest shift runs from 7 PM to 11 PM, with a four-cocktail package priced at HK$480.
July 29 – Moebius, Milan: Ranked No. 7 on The World's 50 Best Bars 2025 and No. 6 on Europe's 50 Best Bars 2026, Moebius brings its acclaimed cocktail program to Hong Kong for one night only. Founder Lorenzo Querci and Andrea Giraldo will present cocktails from the award-winning Milan destination known for combining mixology, gastronomy, music, and design. A four-cocktail package is available for HK$400.

Terrible Baby Asia's 50 Best Bars Pop-ups Terrible Baby Sat, July 25 8:00 PM - 11:00 PM Celebrate Asia’s 50 Best Bars 2026 at Terrible Baby’s guest shift series, featuring acclaimed bars from Singapore, Malaysia, and Italy from July 25-29, 2026.

A50B Bars Bonanza! at Bourke's & Honky Tonks Tavern

Raise a glass at Bourke's and Honky Tonks Tavern from July 25-26, 2026, as the venues host a packed weekend of guest shifts, brunches, and pop-ups featuring acclaimed bartenders, chefs, and hospitality talents from Hong Kong, India, Singapore, Thailand, and beyond.

July 25 – Maison Mahjong at Bourke's: Making its Hong Kong pop-up debut, Maison Mahjong brings together internationally recognized duo Millie Tang and Harrison Kenney for an evening of handcrafted dumplings and cocktails inspired by heritage, culture, and a decade spent behind some of the world's best bars. The pop-up runs from 5 PM to 7 PM and is available for walk-ins only.
July 26 – The Bombay Canteen Brunch at Bourke's: From 12 PM to 3 PM, Mumbai's acclaimed The Bombay Canteen takes over Bourke's with signature dishes and cocktails led by Chef Neil Rodrigues and Beverage Manager Siddhesh Palande. Walk-ins are welcome, but reservations are recommended.
July 26 – Bandra Born Guest Shift at Bourke's: Following brunch, Mumbai hotspot Bandra Born arrives from 3 PM to 5 PM. Bar manager Ravi Shetty will showcase cocktails inspired by indigenous Indian flavors, blending street culture, retro influences, and contemporary mixology in a high-energy afternoon takeover.
July 26 – Honky Sunday Funday at Honky Tonks Tavern: From 5 PM until late, Honky Tonks Tavern hosts a multi-bar celebration featuring guest bartenders and teams from across Asia: Dali & Gala (Bengaluru, India) and The National Drink Project from 5 PM to 6:30 PM; Cat Bite Club (Singapore) from 6:30 PM to 8 PM; Bar Spirit Forward (Bengaluru, India) from 8 PM to 9:30 PM; and Vesper (Bangkok) from 9:30 PM to 11 PM. Guests can enjoy each venue's signature cocktails alongside Honky's classic drinks and smashed burgers. This event is for walk-ins only.

A50B Bars Bonanza! at Bourke's & Honky Tonks Tavern Multiple locations Sat, July 25 5:00 PM onwards Celebrate Asia’s cocktail scene at A50B Bars Bonanza! on July 25-26, 2026, with guest shifts, brunches, and bar takeovers across Hong Kong.

Campari Guest Shifts at MIUS and Cassio Social Club

Hong Kong's cocktail scene gets an extra boost as Campari welcomes acclaimed bartenders from across Asia for two special guest shifts spotlighting creativity, craftsmanship, and hospitality.

July 26 – Campari Hospitality at MIUS: From 3 PM to 7 PM, Central's acclaimed cocktail bar MIUS hosts an afternoon guest shift featuring Cris Song of Pony Up (Shanghai) and Campari Red Hands APAC Winner 2025, Hiroyuki Yamada of Bee's Knees (Kyoto), Tanat "Kem" Suttirak of Cherry Olive Cocktail Club (Bangkok), and Uno Jang of Jigger & Pony Group (Singapore) and recipient of the 2025 Asia's 50 Best Bartenders' Bartender Award. Hosted by MIUS founder Shelley Tai, the event celebrates innovation, storytelling, and local flavors through a series of specially crafted cocktails.
July 29 – Vietnam Takeover at Cassio Social Club: The week concludes with a showcase of Vietnam's vibrant cocktail culture from 9 PM to midnight. Leading the guest shift is Leo (Lâm Đức Anh), co-founder of Ho Chi Minh City's acclaimed STIR – Modern Classic Cocktail, alongside Bar Captain Hoài Bão. Guests can expect cocktails inspired by Vietnam's fast-growing drinks scene, bringing the team's distinctive approach to mixology to Central for one night only.

Campari Guest Shifts at MIUS and Cassio Social Club 1

Campari Guest Shifts at MIUS and Cassio Social Club Multiple locations Sun, July 26 3:00 PM - 7:00 PM Discover world-class cocktails at Campari Guest Shifts Week from July 26-29, 2026, featuring acclaimed bartenders from Asia at MIUS and Cassio Social Club.

Tastings Group - Asia's 50 Best Bars 2026 Guest Shifts at Quinary and The Opposites

4 Tastings Group - Guest Shifts at Quinary and The Opposites — Courtesy of Tastings Group

Tastings Group is marking Asia's 50 Best Bars 2026 with a series of guest shifts at Quinary and The Opposites from July 26-30, 2026, bringing acclaimed bartenders from Tokyo, Singapore, Bangkok, the Maldives, Hangzhou, Shanghai, and Taipei to Hong Kong.

July 26 – Punch Room (Tokyo) x Patina (Maldives) at Quinary: From 5 PM to 8 PM, bartenders from Punch Room (No. 36 on Asia's 50 Best Bars 2025) join the team from Patina for a collaboration blending Japanese-inspired punch traditions with destination-driven hospitality.
July 27 – Native, Bamboo Bar & Friends at Quinary: Running from 7 PM to 10 PM, this collaborative takeover brings together Vijay and Amillie of Singapore's Native, known for championing indigenous and foraged ingredients, alongside guests from Bangkok and Singapore including Danny of Milli and Chanel Adams.
July 29 – Chimney x Foo Bar at Quinary: From 7 PM to 10 PM, Ellen and Vincy of Hangzhou's Chimney join Tiger of Shanghai's Foo Bar for the only guest shift of the week dedicated entirely to bartenders from mainland China.
July 26 – Japan World Class Champions Takeover at The Opposites: From 5:30 PM to 8:30 PM, Japan's back-to-back Diageo World Class champions take over the bar, featuring Marina Kishida of Gold Bar (2025 winner) and Masato Ishioka of Yozora (2024 winner).
July 29 – The Opposites' Second Anniversary: Mementomori x Mixology Salon: Celebrating the bar's second anniversary, Hitoshi of Mementomori and Nalika of Mixology Salon travel from Tokyo for a collaborative guest shift from 7 PM to 10 PM. The event reflects The Opposites' philosophy of finding harmony through contrasting styles and perspectives.
July 30 – The Opposites' Second Anniversary: Wu x Testing Room: The series concludes from 7 PM to 10 PM with a Taipei takeover featuring Kae Yin of Wu, the Diageo World Class Asia-Pacific champion, alongside Angus of Testing Room and Draft Land's founder. The pairing brings together two influential voices in Taiwan's cocktail scene for a final night of innovation and exchange.

Alongside the anniversary celebrations, The Opposites is also partnering with Hong Kong artist Franki of The Big Words on a special art collaboration inspired by the bar's motto, "Create Unity with Opposites." Guests can view the live installation titled "對立之美" during the festivities, with a limited-edition merchandise collection set to launch in August.

Tastings Group Asias 50 Best Bars 2026 Guest Shifts at Quinary and The Opposites 1

Tastings Group - Asia's 50 Best Bars 2026 Guest Shifts at Quinary and The Opposites Multiple locations Sun, July 26 5:00 PM - 8:00 PM Experience world-class cocktails at Tastings Group’s Asia’s 50 Best Bars 2026 Guest Shift Series from July 26-30, 2026, at Quinary and The Opposites.

The Old Man Asia's 50 Best Bars Week Guest Shifts

The Old Man is joining Hong Kong's Asia's 50 Best Bars week celebrations with two guest shifts spotlighting innovative cocktail talents from India and Indonesia. Happening on July 26 and 27, 2026, the Soho bar will welcome acclaimed bartenders behind some of the region's most exciting concepts.

July 26 – AABBCC (India): From 6 PM, Aditi Singh and Jairaj Singh Solanki of New Delhi's AABBCC take over The Old Man. Recently named the only Indian venue on TIME's World's Greatest Places list, AABBCC is known for its retro-futuristic approach to cocktails, reimagining unusual ingredients and pushing the boundaries of experimental mixology. The duo previously earned a Top 10 ranking on Asia's 50 Best Bars with their former concept, Lair.
July 27 – The Golden Tooth (Indonesia): Starting at 6 PM, Kenny Soetono and Reyhan Gymnastiar bring Jakarta speakeasy The Golden Tooth to Hong Kong. Ranked No. 98 on Asia's 50 Best Bars' extended list, the bar is celebrated for its "cocktails and chats" philosophy, combining inventive drinks, approachable hospitality, and a playful atmosphere inspired by New York loft culture.

The Old Man Asias 50 Best Bars Week Guest Shifts 1

The Old Man Asia's 50 Best Bars Week Guest Shifts The Old Man Sun, July 26 6:00 PM onwards Celebrate Asia’s 50 Best Bars 2026 at The Old Man on July 26-27, 2026, with guest shifts from acclaimed bars in India and Indonesia.

Dead Poets Asia's 50 Best Bars Week Guest Shifts

Dead Poets is welcoming some of Asia's best bartending talents for a trio of guest shifts during the Asia's 50 Best Bars week. Bringing together rising stars, award-winning beverage professionals, and industry veterans from Singapore and South Korea, the bar is booked on July 26, 27, and 29, 2026, for the following:

July 26 – Bar Middle (Singapore): From 8 PM, Gavin Teverasan brings his debut solo venture, Bar Middle, to Hong Kong. A veteran of Singapore's iconic 28 HongKong Street, Teverasan's concept explores balance through cocktails that combine the energy of American-style bars with the precision and restraint of Japanese bartending techniques.
July 27 – Burnt Ends Bar (Singapore): Starting at 8 PM, Jimmy Liam and Neil Simon Claudio of Singapore's acclaimed Burnt Ends Hospitality Group take over the bar. Liam brings more than 15 years of experience and a strong competition pedigree, while Claudio was named World Gourmet Summit Sommelier of the Year 2020. Their guest shift highlights the hospitality group behind Burnt Ends, the MICHELIN-starred restaurant ranked No. 38 on Asia's 50 Best Restaurants 2025 and No. 93 on The World's 50 Best Restaurants 2025.
July 29 – M+MS (Seoul): From 8 PM, South Korean cocktail icon JJ Lim showcases the philosophy behind Seoul's M+MS, a bar that blends traditional Hanok influences with contemporary cocktail culture. Lim is best known as the founder of Le Chamber, a longtime fixture on Asia's 50 Best Bars, and placed fourth globally at the 2009 Diageo World Class competition.

Dead Poets Asias 50 Best Bars Week Guest Shifts 1

Dead Poets Asia's 50 Best Bars Week Guest Shifts Dead Poets Sun, July 26 8:00 PM onwards Celebrate Asia’s 50 Best Bars 2026 at Dead Poets from July 26-29, 2026, with guest shifts from acclaimed bars in Singapore and South Korea.

Asia's 50 Best Bars 2026 Guest Shifts at Tell Camellia and Barcode

Tell Camellia and Barcode are joining the Asia's 50 Best Bars 2026 celebrations with a series of guest shifts featuring acclaimed bars from South Korea, Thailand, the Philippines, and India. Taking place from July 27-29, 2026, the lineup brings together award-winning bartenders and rising industry stars to showcase distinctive cocktail styles and hospitality philosophies from across Asia.

July 27 – Gong Gan (Seoul) at Tell Camellia: From 8 PM onwards, Willy Park and Evan Noh of Gong Gan, ranked No. 63 on Asia's 50 Best Bars 2025, bring their tea-inspired cocktail creations to Hong Kong. Expect inventive "tea-tails" infused with Korean flair and bold flavors.
July 27 – Black Cabin (Bangkok) at Barcode: Beginning at 8 PM, Dan of Bangkok's Black Cabin takes over the bar with a menu of bold cocktails and high-energy hospitality, bringing the atmosphere of one of Thailand's standout drinking destinations to Hong Kong.
July 29 – OTO (Manila) & The Consul Club (Bangkok) at Tell Camellia: From 8 PM onwards, Alex of OTO brings a signature blend of Japanese-inspired cocktails, specialty coffee culture, and music-driven hospitality, while Som of The Consul Club, a Tatler Best New Bar winner, showcases its community-focused approach to drinks, culture, and connection.
July 29 – Lair (New Delhi) at Barcode: From 8 PM, Naval and Navjot Singh of New Delhi's acclaimed Lair, ranked No. 8 on Asia's 50 Best Bars 2025, present cocktails inspired by contemporary Indian flavors and world-class craftsmanship.

Asia's 50 Best Bars 2026 Guest Shifts at Tell Camellia & Barcode Multiple locations Mon, July 27 8:00 PM onwards Celebrate Asia’s 50 Best Bars 2026 at Tell Camellia and Barcode from July 27-29, 2026, featuring guest bartenders from Korea, Thailand, India, and the Philippines.

GOKAN Presents 'BEST OF NYC' Volume 19

GOKAN's BEST OF NYC returns for its 19th edition on July 29, 2026, bringing together some of New York's biggest names in cocktails and dining for a one-night-only celebration.

Guests can enjoy special appearances from Sip & Guzzle (No. 1 on North America's 50 Best Bars 2026), Double Chicken Please (No. 41 on World's 50 Best Bars 2025), and legendary NY cocktail institution Employees Only (No. 45 on North America's 50 Best Bars 2026), alongside Hong Kong debuting chef Alvin Cailan, who is the creator behind Amboy, Eggslut, and Greenlight Burgers.

Running from 8 PM until midnight (or until sold out), the anniversary event pairs world-class cocktails, signature smashed burgers, and DJ sets from Haruna Mori for an evening inspired by the best of New York's food and bar scene.

After the guest shift wraps up, festivities continue into the early hours with GOKAN's exclusive, invitation-only "Red Eye to Paris" after-party, bringing together industry friends for a night of cocktails, music, and Paris-inspired hospitality.

GOKAN Presents 'BEST OF NYC' Volume 19 GOKAN Wed, July 29
8:00 PM - 12:00 AM Experience New York’s award-winning cocktail and dining scene at GOKAN’s BEST OF NYC 19 on July 29, 2026, featuring top bars, burgers, and DJ sets.

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Hong Kong/ Delish/ Happenings

Published: July 17, 2026

Arca's Chic Sunday Brunch Offers Unlimited Tea and Vinyl Sessions

by: The Beat Asia

Photo by Instagram/ DJ Crystal S.

by: The Beat Asia

Published:
July 17, 2026

Arca Society is hosting its Tea & Vinyl Sessions on Aug. 2, 2026, a two-hour Sunday afternoon experience pairing unlimited artisanal tea with a live vinyl set.

The event runs from 3 to 5 PM, and costs HK$168 per person, plus service charge. Guests get two hours of unlimited tea tasting curated by CHACHABANG Tea, a Hong Kong-based tea curator with Taiwanese roots and her own tea farm, and a vinyl set spun by DJ Crystal S. Availability is limited, so early reservations are encouraged.

Hong Kong tea curator Chachabang and brunch at Arca Society for Arca Society Tea and Vinyl Sessions with CHACHABANG — Instagram/ CHACHABANG | Instagram/ Arca Society

There are two available add-ons to sweeten the deal: a Petite Four afternoon tea set for an extra $78, and 20% off anything ordered from the à la carte menu or all-day sets.

The tea program is split across a hot station and a cold station. At the hot station, Ruby is a modern red oolong that boasts floral and fruity notes, and a hint of sweet potato. Wisdom, on the other hand, runs classic: a roasted oolong heavy on caramel and nuts with a delicate "fire" finish. Both are served gongfu-style in 200 ml teapots with small tasting cups.

The cold station, however, is a true flex. The Artisan Jin Xuan Cold Brew is silky and sweet with milky, floral notes, poured into white wine glasses. The Sparkling Oolong "Champagne" — a custom, non-alcoholic sparkling built on the Jin Xuan base.

Paired with DJ Crystal's vinyl set moving through hip-hop, R&B, and disco, it's a subtly uplifting afternoon that asks you to take your time. No rush, just nostalgic grooves and tea.

For more information, visit their website and follow Arca Hotel on Instagram.

Arca Society's Tea & Vinyl Sessions

Location: Arca Society, 3/F, Arca Hotel, 43 Heung Yip Road, Wong Chuk Hang

Date & Time: Aug. 2, 2026, from 3 to 5 PM

Price: HK$168 per person (plus service charge)

Add-on: HK$78 plus service charge for the Petite Four set; 20% off F&B

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Hong Kong/ Delish/ Happenings

Published: July 17, 2026

New Store Alert! Sugar Daddy Set to Sweeten Up Wan Chai This August

by: The Beat Asia

Photo by Sugar Daddy

by: The Beat Asia

Published:
July 17, 2026

Calling all pastry lovers and gelato addicts! There’s a sweet new opening to look forward to this summer.

Award-winning pastry chef Fabio Bardi is bringing Sugar Daddy, a playful new Italian pastry, gelato, and café concept, to Wan Chai this August. Located at the ground floor of Fu Tung Building along Queen’s Road East, the upcoming go-to neighborhood spot promises a fun and modern take on classic Italian treats, from Chef Fabio’s signature maritozzi to bite-sized piccola pasticceria, buttery cornetti, fresh gelato, and premium Italian coffee.

What makes Sugar Daddy even more tempting is its focus on “balanced indulgence.” Expect desserts made with lower-sugar recipes, natural ingredients, and no artificial additives, alongside vegan, sugar-free, and dairy-free options so more people can get in on the fun.

For Chef Bardi, whose résumé includes the three-MICHELIN-starred 8½ Otto e Mezzo Bombana, one-MICHELIN-starred ESTRO, and Dang Wen Li by Dominique Ansel, the concept is deeply personal.

“Sugar Daddy is my love letter to Italian pastry culture, but with Hong Kong energy,” he said. “I wanted to create something that feels luxurious but not serious, indulgent but not heavy, and deeply rooted in Italian craftsmanship while still being playful, modern and a little bit cheeky.”

Award-winning pastry chef Fabio Bardi with Sugar Daddy mascot — Courtesy of Sugar Daddy

Designed for everything from morning espresso runs to afternoon gelato breaks and pastry-filled catchups, Sugar Daddy is shaping up to be one of the neighborhood's most exciting foodie openings this season.

More details on the official launch date and opening celebrations will be revealed in the coming weeks, so follow Sugar Daddy on Instagram and Chef Bardi on Instagram.

Location: Sugar Daddy, Ground Floor, Fu Tung Building, 104 Queen's Road East, Wan Chai, Hong Kong

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Hong Kong/ Delish/ Happenings

Published: July 16, 2026

TIFFIN Serves a Sweet Summer Escape with Afternoon Tea & Signature Parfaits

by: The Beat Asia

Photo by Website/ Grand Hyatt Hong Kong

by: The Beat Asia

Published:
July 16, 2026

If your idea of a perfect afternoon involves elegant pastries, savory bites, and an endless stream of desserts, then head to TIFFIN at Grand Hyatt Hong Kong as it has just refreshed one of its menus this summer. Available from now until Sept. 6, 2026, the Summer Afternoon Tea serves up a classic tiered afternoon tea experience alongside access to a dessert buffet station loaded with unlimited ice cream, fresh crêpes, waffles, and seasonal fruits.

The menu balances sweet and savory treats, featuring bites such as Ham and Cheese Pate Feuillet with Summer Truffle, Smoked Salmon Finger Sandwich with Trout Roe, Chicken Peach Sandwich, and Abalone Salad. On the sweet side, guests can look forward to creations like Strawberry Cream Cheese Mousses, Kaffir-lime Mango Crème, Lychee Mousse with Peppermint Watermelon Jelly, and more seasonal-inspired pastries.

TIFFIN Summer Afternoon Tea — Photo by Instagram/ Grand Hyatt Hong Kong

But save room for the finale. One of the biggest highlights of this seasonal afternoon tea is the parfait, which is available in three options: Summer Island Layers with mango, blueberry, raspberry, and coulis; Asian Indulgence with taro custard, mochi, and black tea crème caramel; and Triple Chocolate Dream with chocolate custard, brownie, and banana.

The Summer Afternoon Tea is available daily from 3:15 PM to 5 PM for HK$328 per person on weekdays and HK$358 per person on weekends, plus a 10% service charge. To reserve, guests can book online via Grand Hyatt Hong Kong's e-shop.

For more information, follow Grand Hyatt Hong Kong on Instagram and Facebook.

Location: TIFFIN, Mezzanine Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong

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Hong Kong/ Delish/ Happenings

Published: July 16, 2026

Soft Thunder Launches New Limited-Time Double-Black Sesame Tart

by: The Beat Asia

Photo by Instagram/ Soft Thunder Bakery and Coffee

by: The Beat Asia

Published:
July 16, 2026

Just when we thought Soft Thunder Bakery and Coffee couldn’t make their pastry lineup any more tempting, they've dropped a brand-new flavor that'll have black sesame lovers running to their nearest branch. Meet the Double-Black Sesame Tart, a limited-time creation featuring bold sesame flavors layered inside a charcoal shell.

Released on July 10, 2026, the bakery’s newest flavor is packing not one but two layers of the nutty ingredient into a single pastry. The tart features a silky black sesame light crème layered over a rich black sesame egg custard, all housed inside a charcoal crispy shell that gives it a signature dark appearance. Described by the bakery as a “double-layer” black sesame bomb, it’s designed to deliver an intense sesame experience with every bite.

The launch marks a temporary farewell to a fan favorite, the Coffee Mochi Tart, which will be taking a short break while the new flavor is in the spotlight. Fans can breathe easy, though, as the bakery has confirmed that their popular coffee tart will be making its return in the future.

Since opening its first brick-and-mortar bakery in Kennedy Town in 2021 and new flagship in Wan Chai in 2023, Soft Thunder Bakery and Coffee has built a loyal following for its mouthwatering pastries, particularly its egg tarts and innovative seasonal specials. For updates and more details, follow them on Instagram.

Locations:

Soft Thunder Bakery and Coffee, Shop B, G/F, Lok Moon Mansion, 31 Queen's Rd E, Wan Chai, Hong Kong (Admiralty MTR, Exit F)

Soft Thunder Bakery and Coffee, Shop A, G/F, 29-31 North St, Kennedy Town, Hong Kong (Kennedy Town MTR, Exit B)

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Hong Kong/ Delish/ Happenings

Published: July 09, 2026

All Day Parfait and Kwan Hong Bakery Team Up for New Seasonal Summer Menu

by: The Beat Asia

by: The Beat Asia

Published:
July 09, 2026

Looking for a refreshing way to beat the Hong Kong heat? All Day Parfait has teamed up with Kwan Hong Bakery, the beloved Sham Shui Po institution with more than 40 years of baking heritage, for a limited-time summer collaboration that puts handmade mochi front and center.

Launched on July 1, 2026, the seasonal partnership introduces two peach-inspired parfaits built around Kwan Hong Bakery’s signature handmade mochi, which is prized for its delicate, velvety chew. The desserts pair the gentle sweetness of Japanese peach with juicy mangosteen, layered with smooth Yakult ice cream and finished with a refreshing green tea jelly for a light yet satisfying treat.

All Day Parfait and Kwan Hong Bakery summer peach and mangosteen collab menu — Instagram/ All Day Parfait

The collaboration also extends beyond the new parfaits. All Day Parfait’s popular Strawberry Delight and Black Tea Basque Cheesecake now feature Kwan Hong Bakery’s handmade mochi skin, adding an extra layer of texture to fan-favorite desserts.

Located at Peel Street in Central, All Day Parfait is known for its beautifully layered French-style parfaits packed with fresh fruit, creamy ice cream, and playful toppings. For dessert lovers craving something cool, fruity, and uniquely local this summer, this collaboration is worth a stop.

For more information and updates, follow All Day Parfait on Instagram and Facebook and Kwan Hong Bakery on Instagram.

Location: All Day Parfait, G/F, 50 Peel Street, Central, Hong Kong

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Delish News: New Restaurants, Menus, and Foodie Pop-ups in Nov. 2022

Tori-Za Ten

Bayfare Social’s new Spanish weekend lunch menu

White Truffle special menu at Carbone and Associazione Chianti

BÀRBAR

Autumn Menu at Aria

Latin American Classics at MONO

Arcane

Love Rice Noodle

This Week's Event In Hong Kong View more

This Week's Event In Hong Kong

All Mixed Up: Mius Founder Shelley Tai on Being a Bartenders' Bartender

Congratulations on the Altos Bartenders' Bartender Award 2026. Does peer recognition land differently than a competition title?

Is there a difference between serving a fellow bartender versus a regular guest?

Is there a particular kind of pressure or joy in making a drink for someone who knows mixology?

You've told the story of how an experience in a Japanese bar in Causeway Bay changed your view on cocktails. What contributed to that shift?

Walking away from the nightclub scene, was it about being pulled towards mixology? Or being pushed away from the burnout?

When you joined Quinary in 2016, you'd already been bartending for six years, and started again as a barback. What did it take to start over again? And would you make the same choice today?

You mentioned that newcomers now can "learn things faster." Is there something from those long apprenticeship days that you'd still want to preserve and pass on?

Could you share one of the biggest highlights of the long apprenticeship you've experienced in the past?

When did you realize that introversion is an asset, an edge?

How would you recommend introverted bartenders harness their introversion as a strength?

In an industry that often rewards loud personalities, has being soft-spoken ever cost you?

Singapore taught you how to manage a team and build a culture. What was the hardest part of becoming a leader?

What are the biggest differences between being a bartender and a leader?

What made you decide to open your own bar, Mius?

Mius runs on restraint. As something that is arguably harder to execute and easier to overlook, how do you make sure guests can understand the care and intent behind a "simple" drink?

Where does this pull toward simplicity come from in you personally?

Why is your iceless highball the drink that represents your homecoming?

Do you believe that what a person orders tells you who they are?

Which bar right now makes you feel like a guest again, the way that "Last Word" drink in Causeway Bay once did?

What's next for you and for Mius?

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