Published: June 05, 2026

Yes, Chef! Chef Lau Ping Lui of Tin Lung Heen, Ritz-Carlton Hong Kong

by: The Beat Asia

Photo by Ritz-Carlton Hong Kong

by: The Beat Asia

Published:
June 05, 2026

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs’ stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

It's easy to mistake mentorship for teaching. They're two sides of the same coin: both imparting knowledge and wisdom, shaping the next generation in their own ways. But mentorship asks for something more personal: the investment to understand a mentee's ambitions, spot where they need guidance, and offer advice based on lessons learned the hard way.

Last March, MICHELIN unveiled a new award for chefs whose influence extends beyond the plate and guest experience: the Mentor Chef Award. In Hong Kong & Macau, that honor went to Chef Lau Ping Lui of Tin Lung Heen at Ritz-Carlton Hong Kong — a fitting recognition for a chef whose four-decade career has been defined not only by mastery, but by his willingness to share what he knows.

Chef Lau Ping Lui winning the MICHELIN Mentor Chef Award — Courtesy of Ritz-Carlton Hong Kong

Chef Lau started from the very bottom of the kitchen's totem pole. And he has been very vocal about his humble beginnings, not shying away from his grueling start. At 14, he entered the kitchen at Lung Yu Chinese Restaurant in Jordan, where his earliest duties included cleaning bathrooms, making tea for chefs, and washing dishes. Far from glamorous, but formative for the young teenager who moved to Hong Kong from Guangzhou.

From there, he moved through some of Hong Kong's most storied Chinese kitchens. He became a cook at Jiang Nan Seafood Restaurant, and later joined Golden Hill Restaurant in Wan Chai, where he sharpened his knife skills and became more interested in pursuing a culinary career.

In 1981, when Maxim's Palace Chinese Restaurant opened in Causeway Bay, an 18-year-old Chef Lau joined the team as the seventh wok. Outside his shifts, he worked at nearby dai pai dongs, pushing himself through a punishing schedule. Recalling his routine then, Chef Lau shared with South China Morning Post that he slept only for "three hours each day, and my hair turned yellow."

Five years later, Chef Lau moved to Johannesburg, South Africa, where he cooked in a Chinese restaurant and taught himself English. He would go on to work in Beijing before eventually returning to Hong Kong. In 2011, he joined The Ritz-Carlton Hong Kong to lead Tin Lung Heen, where he would earn the stars and maintain those two MICHELIN stars with remarkable consistency for well over a decade.

Chef Lau mentoring another chef — Courtesy of Ritz-Carlton Hong Kong

Tenacious does not quite cover it. Chef Lau's story is one forged by fire, discipline, and wok hei. But what makes this latest MICHELIN honor especially meaningful is that his legacy is not confined to dishes leaving the pass. Over the years, he has helped hone young, up-and-coming chefs within Tin Lung Heen's 24-strong brigade.

"For me, the most important thing has always been sincerity. As long as you teach with dedication and work with heart, you will naturally see change and results," Chef Lau said.

In this Yes, Chef! Exclusive, The Beat Asia sits down with Chef Lau Ping Lui to talk about his mentorship philosophy, winning the MICHELIN Mentor Chef Award, and the key to mastering Cantonese cuisine.

Tin Lung Heen interior — Courtesy of Ritz-Carlton Hong Kong

Congratulations on winning the inaugural MICHELIN Mentor Chef Award! What was your initial reaction or thought when it was announced?

I was actually quite surprised at the time. This award is not just about me personally. More importantly, it represents a recognition of the heritage and legacy of Cantonese cuisine.

I have always believed that helping others grow is, in fact, an achievement in itself. Seeing young chefs improve is my greatest satisfaction.

When leading such a large team, what do you believe is the most important quality to instill in every chef?

What I value most is discipline and attitude, such as being punctual, honest, and reliable. Especially during morning preparation, if someone is late, it affects the entire workflow. Also, a mistake should never be repeated.

Common mistakes young chefs make include lateness, poor memory, and dishonesty. I verify their mistakes and help them understand the problem so that they avoid repeating them.

Tin Lung Heen has maintained its two MICHELIN stars for 14 consecutive years. How has the restaurant evolved while staying true to its identity? And which is harder: earning the first star or maintaining them since?

We continuously improve plating and overall presentation, and all of this is the result of the team's collective effort.

Maintaining two MICHELIN stars for fourteen consecutive years is far more challenging, as it requires long-term consistency and perseverance.

I devote almost all my time to work and rarely take holidays. I often say, "I'll travel after I retire." From morning to night, I stay fully committed to ensure consistency in direction.

Chef Lau Ping Lui in the Tin Lung Heen kitchen — Courtesy of Ritz-Carlton Hong Kong

With 40 years of experience, what is the key to keeping that passion for cooking alive?

I initially entered the industry for a living rather than passion. But over time, seeing the respect given to senior chefs motivated me. Today, my greatest satisfaction comes from seeing the smiles of satisfied guests.

At home, I am much more relaxed. But I cook, mainly Cantonese cuisine. I also make time to exercise, such as swimming. I believe good health is essential to doing good work.

How do you think the definition of "hard work" in the kitchen has changed from your generation to this generation?

There is not much difference. To succeed, you must be willing to sacrifice rest and entertainment, and have clear goals. Starting from the bottom and [learning the] fundamentals are absolutely essential for chefs. There are no shortcuts.

How has your culinary training style changed over the years?

I have always stayed true to my 初心 (original intention), while setting clear goals for myself and my team.

Tin Lung Heen signatures — Courtesy of Ritz-Carlton Hong Kong

For young Cantonese chefs, what is non-negotiable for them to master the cuisine?

The most important things are to love your work, think critically, and be willing to sacrifice time to practice.

What is your advice to younger chefs who are trying to find their specialty or develop their own culinary identity?

Gain experience. Don't be calculative. Give more. And set long-term goals for yourself.

What does authenticity mean in Cantonese cuisine today?

I believe there is no absolute "authenticity," only "tradition." The key is flavor balance, achieving harmony.

When crafting a menu, I usually start with the ingredients, then incorporate memories, inspiration, and seasonal elements.

After everything you have achieved, what are you looking forward to?

Every day, I aim to improve myself. Master every day.

What do you hope the next generations of chefs will carry forward?

Diligence and having clear goals.

Tin Lung Heen's Front of House team — Courtesy of Ritz-Carlton Hong Kong

For more information, visit Tin Lung Heen's website. Follow Ritz-Carlton Hong Kong on Instagram for updates. Reserve a table at Tin Lung Heen online via their website.

This interview has been edited for length and clarity.

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

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Hong Kong/ Delish/ Happenings

Published: June 05, 2026

Bakehouse to Open Ninth Location at HK International Airport in Q4 2026

by: The Beat Asia

Photo by Bakehouse

by: The Beat Asia

Published:
June 05, 2026

Calling all foodies and frequent flyers!

Award-winning pastry chef Grégoire Michaud's beloved bakery Bakehouse is set to open its ninth Hong Kong outpost at Hong Kong International Airport (HKIA) in the fourth quarter of this year within the airside departures area.

Located just beyond immigration and next to the airport’s food court, the space will combine dining and retail, introducing the brand’s signature artisanal bakes to international travelers. The new venue will feature a 50-seat all-day dine-in restaurant serving meals from breakfast through dinner, alongside a dedicated retail area offering curated pantry staples and Bakehouse merchandise.

A separate bakery counter with free seating will cater to passengers looking for quick bites, specialty coffee, and freshly baked pastries before their flights. Staying true to its ethos, all items will be baked on-site throughout the day, maintaining the freshness and quality that Bakehouse has built its reputation on.

Since opening its first shop in Wan Chai in 2018, Bakehouse has become a staple in Hong Kong’s bakery scene, recognized for its craftsmanship and commitment to premium ingredients. The airport launch marks a key milestone for the brand, expanding its reach to a global audience while showcasing a taste of Hong Kong to travelers passing through the city- who won't need to step out of the airport to get their Bakehouse fix anymore!

For more details, visit Bakehouse's website or follow them on Facebook or Instagram.

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Hong Kong/ Delish/ Happenings

Published: June 04, 2026

Little Cove Espresso Debuts Fifth Hong Kong Location in Central Yards

by: The Beat Asia

Photo by Instagram/ Little Cove Espresso

by: The Beat Asia

Published:
June 04, 2026

Planning a quick coffee run?

Hong Kong’s coffee scene is about to grow even more as Little Cove Espresso opens a new espresso bar at Central Yards Footbridge. Marking the brand’s fifth project in the city, the newly launched bar kiosk in Man Yiu Street also signals its expanding footprint in Central, building on its popular cafes and earlier espresso bar concept.

Located on the first floor of the temporary footbridge at the New Central Harbourfront, the compact coffee spot is part of the larger Central Yards development, created in collaboration with Henderson Land and Save the Children charity. Open daily from 7 AM to 5 PM, the espresso bar caters to morning commuters, office crowds, and waterfront visitors looking for a quick, quality caffeine fix in the heart of the city.

The new opening follows Little Cove Espresso’s growing portfolio, which includes cafes in Sai Kung, Kennedy Town, and Pacific Place, as well as its first espresso bar at One Island East that debuted in 2024. This latest addition continues the brand’s shift towards smaller, accessible concepts designed for fast-paced urban settings without compromising on quality.

For more details, visit Little Cove Espresso's website or follow them on Facebook and Instagram.

Location: Little Cove Espresso, Kiosk on 1/F, Temporary Footbridge, Man Yiu Street, New Central Harbour Front, Central

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Hong Kong/ Delish/ Happenings

Published: June 04, 2026

Mila Brings Contemporary Levantine Cuisine to Rosewood Hong Kong

by: The Beat Asia

Photo by Rosewood Hong Kong/Website

by: The Beat Asia

Published:
June 04, 2026

Eastern Mediterranean flavors are coming to Rosewood Hong Kong this summer through a limited-time culinary residency featuring Mila, the contemporary Levantine dining concept from Rosewood Doha.

Running from July 15 to Aug. 9, 2026, the pop-up marks Mila's first-ever East Asian residency and will take over the Botanical Kitchen. Open for dinner service five nights a week (closed on Mondays and Tuesdays), the collaboration invites guests to experience a menu inspired by memory, seasonality, and place.

Led by Chef de Cuisine Marc Mahfouz of Rosewood Doha, the residency will showcase Mila's signature approach to Levantine cuisine, blending classic recipes with a contemporary perspective. The menu places a spotlight on raw mezze and sun-drenched flavors from the Levant, reimagined through refined techniques.

The event underscores the growing exchange of culinary concepts across Rosewood Hotels & Resorts properties, bringing together talent and regional influences from different parts of the world under one roof.

Mila's East Asian debut will be available exclusively at Rosewood Hong Kong from July 15 to Aug. 9, 2026. Dinner service pricing varies, and reservations are recommened for those looking to experience the limited-run residency before it ends.

For reservations and more details, visit Rosewood Hong Kong's website. Stay updated by following them on Instagram.

Mila (Rosewood Doha) Pop-Up at Rosewood Hong Kong

Location: Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road,
Tsim Sha Tsui, Kowloon, Hong Kong

Dates: July 15 to Aug. 9, 2026

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Hong Kong/ Delish/ Happenings

Published: June 04, 2026

Discover Hong Kong-Inspired Sundaes at Four Seasons This Summer

by: The Beat Asia

Four Seasons Hong Kong 101 Days of Summer sundaes

Photo by Website/ Four Seasons Hong Kong

by: The Beat Asia

Published:
June 04, 2026

Four Seasons Hong Kong is celebrating summer with a collection of seasonal dining experiences, including a refined ice cream sundae program that transforms familiar flavors into elevated summer treats.

Running from June to September 2026 as part of the hotel's "101 Days of Summer" campaign, the Sundae Summer Experience at The Lounge showcases a trio of handcrafted sundaes created by Executive Pastry Chef Ringo Chan. Designed to capture the spirit of the season while drawing inspiration from local tastes, the collection includes Hong Kong Chill, Choco-Nuts and Honeycomb Toffee, and Tropical Island.

Four Seasons Hong Kong 101 Days of Summer sundaes with Executive Pastry Chef Ringo Chan — Website/ Four Seasons Hong Kong | Instagram/ Four Seasons Hong Kong

The standout creation is Hong Kong Chill, a playful take on some of the city's most beloved comfort foods. The sundae incorporates pineapple buns, topped with its signature crust. It is paired with malt soy milk, sha yung, and an elegant tuille.

Four Seasons Hong Kong's 101 Days of Summer celebration also comes with a seasonal afternoon tea menu and refreshing cocktails by the harbor.

Available at The Lounge, the limited-time afternoon tea highlights bright summer ingredients through a selection of sweet and savory creations. Guests can enjoy a yuzu-infused strawberry crémeux, premium Uji matcha layered with 68% Nyangbo chocolate and almond sponge, and Hokkaido cream topped with Japanese white peach.

The set is complete with savory bites such as shrimp, dill, and salmon caviar sandwiches with tart plum, alongside tender duck glazed with yakitori sauce.

Four Seasons Hong Kong poolside sangriras — Photo from Website/ Four Seasons Hong Kong

For those looking to spend summer afternoons by the pool, their Pool Terrace offers sweeping views of Victoria Harbor and a menu of fruit-infused sangrias. They add a hint of cognac to the classic drink, which comes in three styles: a white sangria with apple, a rosé variation paired with grapefruit, and a red sangria infused with orange.

Each experience in Four Season Hong Kong's 101 Days of Summer celebration captures a different aspect of the season: sundae with the kids, afternoon tea with the girls, and poolside sangrias with your significant other. Don't miss out!

For more information, visit Four Seasons Hong Kong's website and follow them on Instagram.

Location: Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong

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Hong Kong/ Delish/ Happenings

Published: May 29, 2026

The Forest Bakery+ Opens at K11 with Pineapple Bun Choux & Plushies

by: The Beat Asia

Photo by Instagram/ The Forest Bakery+

by: The Beat Asia

Published:
May 29, 2026

Popular Hong Kong bakery brand The Forest Bakery has expanded with a new concept kiosk, The Forest Bakery+, inside K11 Art Mall. Launched last month, the pop-up will be running until April 21, 2027, to offer a playful and modern spin on one of the city’s most iconic pastries: the pineapple bun.

Headlining the lineup is Hong Kong’s first Crispy Pineapple Bun Puffs (HK$18 each), a hybrid pastry that fuses the crumbly, golden crust of a bolo bao with the airy structure of a cream puff. Available in vanilla, strawberry, pistachio, and black sesame, each choux is filled generously with custard for a tasty contrast of a crunchy shell and a smooth, rich filling designed to be enjoyed fresh out of the oven.

Crispy Pineapple Bun Puffs and Char Siu Molten Egg Pineapple Bun — Photo from Instagram/ The Forest Bakery+

The concept extends across both sweet and savory creations, as it also offers a Pineapple Caramel Pudding Bun (HK$24) with a crème brûléed topping and silky vanilla custard center, and a Char Siu Molten Egg Pineapple Bun (HK$22) that pairs barbecued pork with a soft-yolk egg inside the signature crispy bun. Classic favorites are also on the menu, alongside cookies and bottled Hong Kong-style milk tea and coffee.

pineapple bun mascot — Photo from Website/ The Forest Bakery

Beyond baked goods, The Forest Bakery+ is leaning into lifestyle appeal with a new merchandise line featuring a soft, squishy pineapple bun mascot smiling and holding a small piece of butter. Foodies can unlock this limited-time add-on by paying an additional HK$98 for the large pineapple bun plush toy or HK$60 for the small plush keychain.

With its inventive menu and collectible merchandise, The Forest Bakery+ brings a fresh take on Hong Kong’s beloved bolo bao that blends nostalgia with playful innovation in the heart of Tsim Sha Tsui.

For more details, visit The Forest Bakery's website or follow them on Instagram and Facebook.

Location: Sales Kiosk No. 17, B1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui

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Hong Kong/ Delish/ Happenings

Published: May 28, 2026

Manteigaria Debuts in Hong Kong with Fresh Portuguese Tarts

by: The Beat Asia

Photo by Manteigaria

by: The Beat Asia

Published:
May 28, 2026

Central is about to get a taste of Lisbon as Manteigaria, the cult-favorite Pastéis de Nata specialist, prepares to open its first Hong Kong flagship this early June. The Lisbon-born bakery is currently on soft opening ahead of its official grand opening on June 2, 2026, bringing its signature golden, custard-filled tarts to the city's foodies.

Founded in 2014, Manteigaria has built a loyal following for its artisanal approach to Portugal’s iconic pastry, with each tart made fresh throughout the day and served straight from the oven. In keeping with its philosophy of transparency, the Hong Kong shop will showcase the full baking process in view of customers, from dough shaping to the final bake, offering an immersive glimpse into the craft behind every bite.

Manteigaria Pastéis de Nata — Courtesy of Manteigaria

Manteigaria Hong Kong storefront — Instagram/ Manteigaria

To mark its debut, the bakery will give away 300 freshly baked Pastéis de Nata on opening day (Tuesday, June 2, 2026). Each new batch will be announced with the ringing of a bell, a tradition carried over from Lisbon to give the city a reason to slow down, to stop, to notice, and to savor. This gesture reflects Manteigaria’s ethos of sharing simple pleasures while inviting everyone to a warm pastry amid the city’s fast pace.

The Central outpost follows the brand’s expansion to Macau and now Hong Kong, continuing its mission to deliver authentic Portuguese flavors with a focus on craftsmanship and quality.

Open daily from 8 AM to 8 PM, the bakery aims to become a new go-to for quick coffee breaks, takeaway treats, and indulgent snack stops in the heart of the city.

For more details and inquiries, visit Manteigaria's website, contact +852 6336 5059, or follow them on Instagram.

Location: Shop B G/F, Man Hing Commercial Building, 79-83 Queen’s Road Central, Central, Hong Kong

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Hong Kong/ Delish/ Happenings

Published: May 28, 2026

Big JJ Seafood Hotpot Opens New Home at LANDMARK PRINCE’S Central

by: The Beat Asia

Photo by Website/ LANDMARK

by: The Beat Asia

Published:
May 28, 2026

Local favorite Big JJ Seafood Hotpot has officially found a new home at LANDMARK PRINCE’S, marking a fresh chapter after a two-year search that took the restaurant's team everywhere from The Peak and Aberdeen Fish Market to Hong Kong International Airport, and even overseas to Bangkok and Nagano.

Now nestled in the heart of Central, surrounded by icons like the Mandarin Oriental, Statue Square, and the Court of Final Appeal, the new location feels like a full-circle moment for the brand. While the setting may be grander, hotpot fans can rest easy knowing the soul of Big JJ remains intact. The team has made it a priority to preserve the familiar, down-to-earth vibe once you step inside, despite the restaurant’s elevated surroundings.

The reopening has come with a few hiccups, with the team candidly sharing that ongoing construction and rising costs have led them to open rough around the edges. Still, the doors are open, the pots are hot, and bookings are officially back online. For regulars, the good news continues as pricing and booking links remain unchanged.

Big JJ Seafood Hotpot exterior — Photo from Website/LANDMARK

Big JJ Seafood Hotpot hotpot — Photo from Website/LANDMARK

There are also a few exciting additions to look forward to. The new space introduces a VIP room for more private gatherings, walk-in availability, and an extended supper session for late-night hotpot cravings.

The menu stays true to its roots, featuring everything from classic Hong Kong-style breakfast and cult lunch favorites to premium evening hotpot spreads, alongside a thoughtful selection of low-intervention wines from France and Italy and a tucked-away nook for whisky lovers.

Diners can now find Big JJ at Shop B4, B/F, LANDMARK PRINCE’S every Monday to Friday from 8 AM to 2 AM, and Saturday and public holidays from 6 PM to 2 AM. The restaurant is closed on Sundays.

Reservations have now opened via the restaurant's official booking link. For more details, visit their website or follow them on Instagram and Facebook.

Location: Big JJ Seafood Hotpot, Shop B4, B/F, Landmark Prince's Building, 10 Chater Rd, Central

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Hong Kong/ Delish/ Happenings

Published: May 28, 2026

Feather & Bone Fires Up Hong Kong with Annual FAB Bun Fight

by: The Beat Asia

Photo by Feather & Bone

by: The Beat Asia

Published:
May 28, 2026

There's no better way to celebrate International Burger Day than to grab the tastiest burgers you can get your hands on. And Hong Kong is spoiled for choice with Feather & Bone's Annual FAB Bun Fight.

Running from today until June 28, this month-long burger showdown will see head chefs from six of their Hong Kong restaurant locations compete for the ultimate burger crown.

Guests can get their hands on six limited-edition burgers, each priced at HK$208 and served with golden chips. Beyond the friendly kitchen rivalry, the event will also support the local community, with Feather & Bone donating HK$10 from every Bun Fight Burger sold to Mother's Choice.

You can get their burger creations at their branches in Clearwater Bay, Sai Ying Pun, Mid-Levels, Lee Garden in Causeway Bay, Wan Chai, and Tsuen Wan West.

Feather & Bone Annual FAB Bun Fight — (From left) Double Patty Pork Burger, Grilled Wagyu Burger, and Beef Brisket Burger | Courtesy of Feather & Bone

At Clearwater Bay, the Double Patty Pork Burger features a rich pork double act layered with honey pepper sauce, crispy fried shallots, and Comté cheese. Sai Ying Pun's Grilled Wagyu Burger highlights premium grilled Wagyu rump, paired with tangy sauerkraut, Comté cheese, smoked paprika aioli, and lamb's lettuce.

Mid-Levels is joining the competition with a Beef Brisket Burger built around a 36 slow-cooked barbecue beef brisket, crunchy coleslaw, chipotle mayo, American cheddar, and jalapeño. At Lee Garden in Causeway Bay, the Southern Fried Chicken Burger serves up crispy fried chicken thigh with iceberg lettuce, cheddar cheese, pickled chili, and Chef Vinci's "closely guarded" secret sauce.

Wan Chai's Smashed Pork Burger brings together a seared pork patty, caramelized onions, Lisa's three-cheese sauce, and grilled portobello mushrooms. Meanwhile, Tsuen Wan West is offering a Katsu Prawn Burger, made with crisp crumbed prawn patty and fiery wasabi.

If you're interested in trying the full lineup, Feather & Bone is introducing a Burger Pass. Diners who purchase five Bun Fight Burgers during the campaign period will receive their sixth burger for free.

Home cooks can also join the celebration through the FAB Bun Fight Bundle, available at Feather & Bone retail counters from May 28 to June 28, 2026. Priced at HK$280, a 30% discount from HK$400, the bundle includes two 160-gram grass-fed burger patties, two 160-gram Wagyu burger patties, four fresh burger buns, and a pack of WYKE sliced cheese.

Known as a premium butcher, gourmet grocer, and restaurant destination, Feather & Bone has built a following in Hong Kong for their meat selection, in-house dry-aging service, and dine-in experience. Customers can select cuts from the butcher's counter and have them prepared on-site, or choose from the restaurant menu from breakfast to dinner.

For more updates and information, visit Feather & Bone's website and follow them on Instagram.

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Hong Kong/ Delish/ Reviews

Published: May 21, 2026

Hong Kong Bartenders Name Penicillin the City's Best Bar

by: The Beat Asia

Photo by Instagram/ Penicillin Bar/Instagram

by: The Beat Asia

Published:
May 21, 2026

Penicillin has been named the top bar in The Bartender's Edit Hong Kong Vol. 2, a bartender-led ranking that spotlights the city's best drinking destinations based on recommendations from industry insiders.

The Hong Kong list, as part of The Bartender's Edit series for 2026, ranks 20 bars across the city. Gokan places second, Bar Leone comes third, The Diplomat holds the fourth place, and The Savory Project rounds out of the top five.

Their concept is simple: ask bartenders where they actually like to drink. As the project puts it, there is "no better way to know where's good than by asking your friendly local bartender." The list also covers cities including London, Singapore, Milan, Edinburgh, and Hong Kong.

Hong Kong's cocktail scene is closely watched and the ranking brings together internationally recognized names, neighborhood favorites, hotel bars, and concepts that have earned the approval of the people behind the stick.

The Diplomat, which places fourth overall, receives two additional nods in the special categories. Mo from The Diplomat was named most recommended bartender, while the bar's burger is dubbed the best bar food. Sugar King also received recognition for their Daiquiri El Cáscara — the most recommended cocktail.

Mo from The Diplomat and Daiquiri El Cáscara from Sugar King Hong Kong — Photo from Instagram/ KaKitMoses | Photo from Instagram/ Sugar King HK

The list continues with Sugar King at No. 6, Orchard at No. 7, Tell Camellia at No. 8, Socio at No. 9, and Coa at No. 10.

While the second half of the ranking includes The Old Man at No. 11, Honky Tonks Tavern at No. 12, Dead Poets at No. 13, Bourke's at No. 14, Lockdown at No. 15, Montana at No. 16, Bar Code at No. 17, Apothecary at No. 18, Mius at No. 19, and Bar Mind at No. 20.

For locals and tourists in search for a ready-made bar crawl list, there's no better place to turn to. Hong Kong's current drinking culture is defined by a mix of ambitious concepts, award-winning bars, and reliable industry haunts — a wide range between technical cocktail programs and casual, late-night energy stops after a shift.

Stay tuned to their future lists by following The Bartender's Edit on Instagram.

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This Week's Event In Hong Kong View more

This Week's Event In Hong Kong

Yes, Chef! Chef Lau Ping Lui of Tin Lung Heen, Ritz-Carlton Hong Kong

Congratulations on winning the inaugural MICHELIN Mentor Chef Award! What was your initial reaction or thought when it was announced?

When leading such a large team, what do you believe is the most important quality to instill in every chef?

Tin Lung Heen has maintained its two MICHELIN stars for 14 consecutive years. How has the restaurant evolved while staying true to its identity? And which is harder: earning the first star or maintaining them since?

With 40 years of experience, what is the key to keeping that passion for cooking alive?

How do you think the definition of "hard work" in the kitchen has changed from your generation to this generation?

How has your culinary training style changed over the years?

For young Cantonese chefs, what is non-negotiable for them to master the cuisine?

What is your advice to younger chefs who are trying to find their specialty or develop their own culinary identity?

What does authenticity mean in Cantonese cuisine today?

After everything you have achieved, what are you looking forward to?

What do you hope the next generations of chefs will carry forward?

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