Hong Kong’s dining scene never stands still, and this season brings a fresh wave of new restaurants worth putting on your radar. From modern takes on lesser-known regional cuisines to casual neighborhood spots with standout comfort dishes, these openings are redefining how and where we eat.

Whether you’re in the mood for a thoughtfully curated tasting menu, street food flavors done right, or a new go-to for easy group meals, this list rounds up the latest dining destinations making a strong first impression across the city.

We will be updating this article monthly, so bookmark it to stay up to date with the latest openings and happenings in Hong Kong!

May

Discover Innovative Multi-Course Menus at Han Dining

Opening a new branch on May 8, 2026, at Langham Place in Mong Kok, Han Dining brings a fresh, modern take on Korean cuisine by blending Korean depth with Japanese precision in a thoughtfully curated, season‑led format.

Led by Chef Minseong Cho, whose career spans sushi kitchens, Western concepts, and Southeast Asian cuisines, the restaurant centers around multi‑course tasting menus, including its signature 16‑ and 18‑course experiences, where dishes range from refined sushi and seasonal maki to Korean staples like stone‑pot rice and bold, fermented flavors.

Originally launched as a speakeasy in Tsim Sha Tsui, the concept now expands with a more accessible yet still elevated approach, all set within a sleek, intimate “urban cave” space.

For early bookings, guests can enjoy a complimentary drink pairing.

Location: Han Dining, 11 Floor, Langham Place Shopping Mall, 8 Argyle St, Mong Kok

Indulge in Swiss-Style Steaks & Cheese Fondue at Stübli

Recently opened right next to its sister concept, Nocino, at Cadogan Street in Kennedy Town, Stübli is a cozy Swiss steakhouse inspired by the family heritage of head chef and founder Chef Matthew Ziemski. Designed as a warm, unpretentious "stübli" (or cozy room), the restaurant focuses on hearty Swiss comfort food that brings a taste of the Alps to Hong Kong.

Some of the dishes available to try are Australian Wagyu, Tomahawk, UK Pork, and Dutch Rose Veal Medallions cooked the "Swiss way" in browned butter, garlic, and herbs, along with indulgent cheese fondues like Classic Half-Half (Gruyère and Emmental), Lobster Thermidor Fondue, and Summer Black Truffle Fondue.

The dining experience is playful and communal, as the restaurant brings the traditional "Oops, I lost my bread!" fondue rules to the city, making guests face playful "punishments" if they drop their bread in the sharing pot.

Location: Stübli, Ground Floor, 39-41 Cadogan Street, Kennedy Town, Hong Kong

Experience Boundary-Pushing East-Meets-West Dining at AMALGAMATE

AMALGAMATE brings a fresh, boundary‑pushing dining concept to Causeway Bay, where Chef Kasey Chan reimagines flavors through a “Beyond West, Beyond East” lens. With experience in MICHELIN‑starred kitchens, Chef Kasey delivers a playful yet precise sharing menu built around refined small plates and modern dim sum‑style bites.

Expect creative combinations like King Crab "Cheong Fun" (HK$168), Smoked Eel Crispy Cone (HK$48 per piece), and Beef Tartare Tart (HK$68 per piece), alongside bigger plates such as Uroko-yaki Amadai (HK$228) and a bold Beef Short Ribs Croissant (HK$368). The menu leans heavily on seasonal ingredients, balancing Chinese influences with Japanese technique and Western flair.

Paired with inventive cocktails by operations manager and head mixologist Will Man of Wakaran, the restaurant offers a flavor‑driven dining experience that’s perfect for curious, adventurous eaters looking for something a little different.

Location: AMALGAMATE, 7 Lan Fong Street, Causeway Bay

Discover Award-Winning 'Nuvola' Pizza at Vincenzo Capuano

World‑renowned pizzaiolo Vincenzo Capuano has officially landed in Hong Kong, opening his first local outpost on Lee Tung Avenue in Wan Chai. Crowned World Champion of Contemporary Pizza, the Naples‑born chef brings over two decades of experience and a family legacy spanning three generations to the city.

The star of this new dining spot is the signature "Nuvola" (cloud) pizza, a light, airy dough fermented for up to 30 hours for maximum flavor and digestibility. Menu must‑tries includes the award‑winning Provola e Pepe (HK$208) and indulgent creations like Abbraccio e Mamma (HK$238) with ricotta‑stuffed crust.

Adding a fun twist, pizzas are served with golden scissors to preserve their delicate crust. With an open kitchen, imported wood‑fired oven, and a warm, buzzing vibe, this is one for serious pizza lovers and casual diners alike.

Location: Vincenzo Capuano, Shop G04-05, G/F & F01A, 1/F, Lee Tung Avenue, 200 Queen's Road East, Wan Chai, Hong Kong

Savor Global Comfort Eats with San Xi Lou, TEMAI, and SEVENS at BaseHall 01 & 02

Hong Kong’s ever-buzzy BaseHall 01 & 02 in Jardine House continues to level up its food hall lineup with three new additions: San Xi Lou, TEMAI, and SEVENS.

San Xi Lou brings its signature Sichuan roots into a casual format with dim sum staples, mala bites, and comforting rice and noodle dishes like dan dan noodles and signature saliva chicken rice. Over at TEMAI, it’s all about on-the-go Japanese eats, from freshly made onigiri, including A4 Wagyu sukiyaki and crab miso, to customizable bento boxes packed with protein and seasonal sides.

Rounding things out is SEVENS, a new ghost kitchen concept reimagining the local two-dish rice format with rotating weekly menus and flexible set combos. Together, the trio adds even more variety to one of Central’s go-to dining hubs.

Location: BASEHALL 01 and 02, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Place, Central

April

Savor Slow-Crafted Plant-Based Broths at Happy Samurai

Tucked just behind the lively market stalls on Wellington Street, Happy Samurai is a lowkey ramen spot that’s all about heritage, not hype.

The shop is backed by a fourth‑generation family‑run factory outside Sapporo, where the proprietary broth behind every bowl has been perfected over 80 years. Leading the Hong Kong outpost is Chef Kouji, whose family still operates their original factory, ensuring each bowl stays true to its Hokkaido roots.

The menu spotlights comforting classics like the creamy Tonkotsu (HK$138), the spicy Tantan (HK$138), and the umami‑rich Shoyu Ramen (HK$128), all made with plant‑based broths that deliver surprising depth and richness. They also serve donburi, bao buns, and curry rice, plus sake and beer to round out your meal!

Location: Happy Samurai, Shop A, G/F, 51 Wellington Street, Central, Hong Kong

Savor Juicy Tandoor Meats & Comforting Curries at Punjab Warriors

Punjab Warriors by Hidden Gem Restaurants brings its big flavor and buzzy energy to Central, taking inspiration from the no‑nonsense army mess bars of 1950s India. This modern Indian chop house, led by Chef Angshuman (formerly of London’s acclaimed Brigadiers Club), is all about smoky, coal‑grilled tandoor cooking, cold pints, and good times with friends.

The star of the menu is the Signature Aussie Lamb Chops with Spinach Yoghurt Dip, which are juicy, boldly spiced, and dangerously easy to devour, alongside crowd‑pleasers like Chicken Tikka Butter Masala, Lamb Shank Rogan Josh, and Tandoor Mixed Grill.

The restaurant also offers half‑price specials such as T-bone Tuesdays, Tandoor Mixed Grill Wednesdays, and Masala Tomahawk Thursdays to guests on specific days. For dessert, simply wipe off the spice with a Brûléed Indian Rice Pudding.

Location: Punjab Warriors, G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central, Hong Kong

Explore Exclusive Dishes & Signature Noodles at ThongSmith

Bangkok cult favorite ThongSmith has landed in Wan Chai, marking the Thai boat noodle specialist’s first overseas outpost.

Known for giving street‑food classics a polished upgrade, the restaurant's signature boat noodle broth is simmered for eight hours, resulting in a rich, deeply umami base that sets the tone for every bowl. Diners can top their noodles with premium cuts like Australian Wagyu beef and Kurobuta pork, turning a humble Thai staple into a seriously indulgent comfort dish.

The Hong Kong menu also includes exclusive dishes you won’t find elsewhere, such as braised tendon dishes, grilled pork jowl with papaya salad, stir‑fried minced beef with rice, and fluffy steamed bread with pandan or Thai‑tea custard.

With over 20 branches in Bangkok and a loyal following, ThongSmith’s modern take on Thai boat noodles is a must‑visit for noodle lovers!

Location: ThongSmith, G/F, 38 Spring Garden Lane, Wan Chai, Hong Kong

Indulge in Cloud-Like Ramen & Creamy Chicken Broth at Kumo Soba

Now open at Telford Plaza in Kowloon Bay, Kumo Soba is a calm, cloud‑inspired ramen spot supervised by legendary Tokyo ramen house and long‑time MICHELIN Bib Gourmand recipient Takano. The restaurant specializes in creamy chicken white soup ramen, featuring a broth simmered for eight hours at a precise temperature to extract deep umami while keeping things light and velvety.

What sets Kumo Soba apart is its signature “foam” technique, which gives the soup an airy, cloud‑like texture that pairs beautifully with buckwheat‑infused noodles. The result is a bowl that feels rich yet soothing, perfect for diners looking for comfort without heaviness.

As part of its opening promotions, Kumo Soba is offering a complimentary serving of deep‑fried Hokkaido chika fish for diners who follow them on social media, while guests who spend HK$500 or more can receive a limited‑edition Kumo Cloud plush (available to the first 200 guests, while stocks last).

Location: Kumo Soba, F28, 1/F, Telford Plaza 1, 33 Wai Yip St, Kowloon Bay, Hong Kong

Rediscover Rustic French Comfort & Retail-Priced Wines at Bistrot du Vin

Now relocated to a larger home in Sai Ying Pun, Bistrot du Vin returns with the same relaxed French bistro charm- just more room and a lot more wine. Housed inside The Fine Wine Experience on Connaught Road, this wine‑lover’s haven lets diners browse more than a thousand bottles straight off the shelves and enjoy them at retail price, with no corkage markups.

Leading the kitchen is Chef Guillaume Losguardi, whose background includes Sketch by Pierre Gagnaire and Jason Atherton’s Little Social, bringing a rustic and comforting touch to classics like bubbling French Onion Soup, meticulously made Pâté en Croûte, and crowd‑pleasing desserts such as Crème Caramel and Chocolate Tart.

With vintage French décor, refreshed menus, and an expanded wine collection, the bistro now has more room to do what it does best: honest food, great bottles, and an easygoing French atmosphere.

Location: Bistrot du Vin, G/F, 165-166 Connaught Rd W, Sai Ying Pun, Hong Kong

Experience Classic Yum Cha with a Modern Twist at Maxim’s Palace MOKO

Hong Kong’s classic yum cha institution gets a fresh update with the opening of Maxim’s Palace at MOKO in Mong Kok, marking the seventh flagship outpost of the Maxim’s Group's flagship Chinese cuisine brand.

Staying true to its roots, the restaurant keeps its much‑loved hand‑pushed dim sum carts to let diners pick their favorites tableside. What sets this branch apart are its interactive and modern touches, such as the first-ever open roast kitchen that allows guests to watch crispy roast suckling pig being carved and the hands-on Maxim’s Dim Sum Academy, where diners can learn to make classic dim sum with the chefs themselves.

There’s also a refreshed dessert section putting a playful spin on Cantonese sweets, plus small-portion options, cozy booth seating, and kid-friendly dim sum sets.

Location: Maxim’s Palace, MOKO, 193 Prince Edward Rd W, Mong Kok, Hong Kong

March

Savor Singaporean, Thai, and Vietnamese Comfort Food at Chao

Now open at The Millennity, Chao is a vibrant Southeast Asian dining destination bringing Singaporean, Vietnamese, and Thai comfort food to Kwun Tong. Founded by Ruên’s Baljoet and led by Thai Head Chef Aom, the restaurant focuses on bold, everyday flavors designed for sharing.

Perfect for quick office lunches, after‑work drinks, or relaxed weekend meals, the restaurant's menu spans punchy small plates, heritage curries, smoky grilled dishes, and crowd‑pleasing noodles served in traditional Thai stainless steel cooking pots.

Some must-try dishes include Guay Tiew Ruea (HK$88), a rich take on Thailand's street classic boat noodles with Wagyu beef slices, homemade pork balls, and crisp pork rinds in herb-infused broth; Pad Poo Phong Kari (HK$128), a Vietnamese-style yellow coconut curry with crispy soft-shell crabs; and Cha Kiao (HK$48), a refreshing Thai green milk tea with sugar, sweetened condensed milk, and evaporated milk that's perfect to drink alongside a spicy dish.

Location: Chao, Shop 909 & 911, 9/F, The Millennity, 98 How Ming Street, Kwun Tong (near Ngau Tau Kok MTR Station Exit A)

Discover Innovative Tea Drinks and Tea-Infused Dishes at Chas By the Time

Rising across three floors on Queen’s Road Central, Chas By the Time is a striking new concept redefining modern tea culture in Sheung Wan. Founded by Tea Master Ming and her team, the flagship follows the success of CHAS YEH YEH and CHAS LONG LONG AGO.

On the ground floor, guests will find a takeaway tea and coffee bar serving innovative drinks like the signature Floating Dir‑Tea, alongside a retail corner stocked with gift boxes, artisanal pottery, and tea cakes and tea‑infused pastries. The first floor houses a dining room where tea is a key ingredient in dishes, such as Orchid Tea Marinated Tuna, Ginseng Chicken with First Harvest Ripe Liu Pao Tea, and Slow-Cooked Pork Chop with Ten-Year Aged White Tea, while the second floor is a serene cultural space dedicated to tea workshops, tastings, and curated events.

To celebrate its opening, guests can enjoy a Buy One, Get the Second at Half Price promo on takeaway teas and receive a complimentary Dark Roasted Oolong Tea Latte voucher with restaurant spending over HK$150 until March 6, 2026.

Location: Chas By the Time, 286 Queen's Road Central, Sheung Wan, Hong Kong

Indulge in Chewy Korean-style Waffles and Hong Kong Exclusives at OOOO Waffle

Taiwan's cult favorite Huinyeou Waffle has landed in Hong Kong with its first overseas outpost at Gough Street under the name OOOO Waffle. Known for its thick, Korean‑style waffles with crisp exteriors and chewy texture, the shop has built a devoted following in Taipei and sold up to 1,500 waffles a day at its peak.

Founded by Roro Yen and Blue Lan, OOOO Waffle brings not only its best‑selling flavors like Chocolate Overload and Pistachio Courtier but also a series of Hong Kong‑exclusive creations. Leading the lineup is the brand’s first‑ever Secret Menu mochi waffle, where mochi is folded into the batter for extra chew and bounce. For savory fans, a must-try is the Night Market Fried Chicken Basil waffle served in bite-sized pieces with crispy chicken, fish cake, and aromatic basil sauce.

Also joining the permanent menu is the adorable O Waffle, which are bite‑sized waffle pops in tea‑ and alcohol‑themed flavors like oolong salted caramel, matcha‑strawberry, and cherry brandy that are perfect for snacking, gifting, or taking home.

Location: OOOO Waffle, G/F, 45 Gough Street, Central, Hong Kong

Step into Hong Kong’s First Dedicated Japanese Handroll Bar at Roru Baru

Roru Baru is Hong Kong’s first dedicated Japanese handroll bar, bringing Tokyo‑style temaki into an easy, everyday dining format in the heart of Wan Chai. Handrolls are made fresh and rolled to order using premium rice, carefully sourced seafood, and ultra‑crispy nori, then served right away for peak texture and flavor.

Helmed by Chef Joey Chan, whose cooking is grounded in Japanese technique and shaped by global influences, the bar's menu balances simplicity and creativity. Some of the standouts include the Akami Tuna handroll, which is layered with dashi soy, kizami wasabi, and jako for a deeply savory bite. Guests can also build their own handroll sets and dine for lunch starting this March from 12 PM.

Location: Roru Baru, 100 Queen's Rd E, Wan Chai, Hong Kong

Taste Charcoal-Grilled Meats and Fresh Seafood by Top Chefs at The Orient

Set to open at the end of March at Harbour City’s Ocean Terminal Extension, The Orient is S&S Hospitality’s newest modern Asian steakhouse bringing elevated surf‑and‑turf dining to Tsim Sha Tsui.

The kitchen will led by Chef Saruulgerel "Eggi" Enkh‑Amgala, a Mongolia‑born grill specialist whose 17‑year career spans international steakhouses from Gaucho Steakhouse in Manchester and Dubai to Tango Argentinian Steakhouse in LKF, along with Chef Gede Budiana, a Bali‑born chef with over two decades of experience in Southeast Asian cuisine, including being part of the opening team for Sarong, which later ranked 47th in Asia's 50 Best Restaurants.

Boasting 180‑degree panoramic views of Victoria Harbour, the waterfront restaurant pairs premium cuts, jet‑fresh seafood, and live‑fire cooking for an unforgettable alfresco experience. The menu will feature dishes prepared in a specialist charcoal oven that helps sear a nice crust on meats while keeping its natural juices, along with a dedicated dry‑aged beef selection reimagined with vibrant flavors.

Location: The Orient, Shop OTE401, Level 4, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong

Indulge in Art de Vivre Dining with Cocktails and Skyline Views at Terrace Boulud by Mandarin Oriental

Opening this March, Terrace Boulud by Mandarin Oriental marks the first Asia outpost of award-winning French Chef Daniel Boulud and Mandarin Oriental's first dining venture beyond its own hotel's premises. Perched atop LANDMARK PRINCE’S, the restaurant will offer a refined interpretation of the French Art de Vivre, blending Parisian café elegance with sweeping harbor views.

The seasonal menu reimagines classic bistro favorites alongside Asian‑inspired creations, guided by Chef Boulud’s four culinary muses: La Tradition, La Saison, Le Potager, and Le Voyage. Guests can enjoy lunch, afternoon tea, and dinner indoors until 10 PM, while the rooftop terrace sets the scene for creative cocktails, curated wines, and relaxed evenings against the skyline from 3 PM until midnight.

Location: Terrace Boulud by Mandarin Oriental, 25 Floor Prince's Building, 10 Chater Road, Central, Hong Kong Island

Discover Tokyo’s Top-Ranked Ramen in Causeway Bay at Ramenya Shima

Ramenya Shima (らぁ麺や 嶋) is set to make its highly anticipated overseas debut in Causeway Bay this March at lifestyle hub Sugar+. One of Japan's best ramen restaurants, it has consistently ranked among Tokyo’s top three ramen on Tabelog, the country's top restaurant listing and reservation site. The ramenya will be helmed by chef‑proprietor Hiroshi Morishima, whose meticulous approach has earned accolades including the Tokyo Ramen of the Year (TRY) Newcomer Grand Prize in 2020 and Tabelog Bronze Awards in 2022 and 2026.

Staying true to its Shibuya flagship, the Hong Kong outpost will serve a limited number of bowls daily, spotlighting artisanal noodles paired with tanrei‑style broths in Shoyu (soy sauce), White Shoyu (salt and soy) with truffle accents, and Shio (salt). Each bowl is finished with handmade chashu (braised pork belly) and wontons, delivering depth, balance, and precision in every sip.

Location: Ramenya Shima, Shop 1, G/F, Sugar+, 31 Sugar Street

Celebrate the Return of a Hong Kong Nightlife Institution at dragon-i

Central's dragon‑i is making its long-awaited return, reopening on March 12, 2026, with a bold new chapter that reimagines one of Hong Kong’s most legendary restaurants and nightlife institutions.

First launched in 2002, dragon‑i earned global fame for its seamless blend of high‑energy club culture and refined Chinese dining. By day, it has long been known for its elevated dim sum and Asian fusion menu, including vegetarian and vegan offerings, while nights are defined by cutting‑edge DJ sets and a glamorous, see‑and‑be‑seen crowd.

The reopening introduces dragon‑i x Pirajean Lees, transforming the space's interior into a bold, experimental nightclub alongside an intimate, immersive members club. For updates and a behind-the-scenes peek of the venue's transformation, follow dragon-i and Pirajean Lees on Instagram.

Location: dragon‑i, U/G, The Centrium 60 Wyndham Street, Central District, Hong Kong

February

Savor Modern French Dining Shaped by Asian Influences at Ébauche

Ébauche (meaning a "preliminary sketch" or "underpainting" in French) is the newest addition to Causeway Bay’s dining scene and the debut restaurant of Hong Kong-born Chef de Cuisine, Antonio "Toni" Au. Rooted in modern French technique and shaped by the Asian flavors Chef Toni grew up with, Ébauche presents an eight‑course tasting menu that blends precision, memory, and creativity.

Expect refined canapés, seafood dishes layered with umami, and charcoal‑grilled mains that spotlight seasonal ingredients, all served from an open kitchen that puts the craft on full display. This new intimate space, built around stone, wood, and copper, captures Chef Toni's warm, personal vision of casual‑fine dining.

Location: Ébauche, 18/F, Aura on Pennington, No. 66 Jardine‘s Bazaar, Causeway Bay

Enjoy Tableside-Carved Peking Duck and Chinese Classics at One Duck Lane

Located inside Hyatt Centric Victoria Harbour Hong Kong, One Duck Lane brings a modern yet warmly familiar take on Chinese cuisine to North Point. The restaurant is best known for its Signature Roasted Peking Duck (HK$888 for Whole and HK$448 for Half), masterfully prepared using Hyatt’s famed secret recipe and carved tableside, along with Chinese culinary classics, premium seasonal seafood, and playful dim sum creations.

Led by Chef Jack Chan, whose refined Cantonese cooking earned seven consecutive One Diamond ratings from the Black Pearl Restaurant Guide, One Duck Lane blends technique, flavor, and creativity. Its contemporary design by SLD features high ceilings, harbour views, and lively open-kitchen moments that make it ideal for family gatherings, celebrations, and relaxed weekday meals.

Location: One Duck Lane, Hyatt Centric Victoria Harbour Hong Kong, 2/F (West Tower), 1 North Point Estate Lane, North Point, Hong Kong 

Discover Hong Kong’s First In-Store Matcha Stone Millery at Aokomi

Aokomi 若葉 is Hong Kong’s newest matcha specialist, bringing a rare level of craftsmanship to Sai Ying Pun with the city’s first and only in‑store stone millery. Founded by Joey Yu, this new matcha concept mills tencha leaves sourced directly from Uji, Japan, grinding them on-site into fine powder (5 to 10 microns) for an authentic "tencha to matcha" experience.

The menu highlights first‑harvest, single‑cultivar matcha served as traditional Velvet (thick tea) and Straight (thin tea) preparations, alongside modern signatures like matcha latte and Ao‑cano (an Americano coffee version featuring tea-infused water with a rich matcha base). Guests can also enjoy artisanal bites, fresh-baked treats, and bring home some aesthetic tea‑ware designed for at‑home brewing!

Location: Aokomi 若葉, Shop 3, G/F, Island Crest, 8 First Street, Sai Ying Pun, Hong Kong

Gather for Refined French Brasserie Plates and Sharing Dishes at Chouchou

From the team behind Babette comes Chouchou, a charming new French brasserie bringing relaxed European flair to Ship Street in Wan Chai. Helmed by Executive Chef Cédric Tsia, formerly of Mandarin Oriental’s Amber and Louise by Julien Royer, the restaurant blends classic French techniques with a warm, neighborhood sensibility.

Expect brasserie favorites elevated with precision, from Foie Gras au Torchon (HK$258) and Tartare de Boeuf (HK$208) to indulgent mains like Raviole de Crabe (HK$358) and Tournedos Rossini (HK$458). Signature sharing plates such as the dry-aged Canard à l’Orange (HK$758 for 2-4 guests) and Traditional Tourte Française (HK$688 for 2-4 guests) make the restaurant ideal for gatherings, while an Art Nouveau-inspired interior sets the tone for lively dinners, weekend brunches, and casual drinks at the bar.

Location: Chouchou, Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wan Chai

Discover Over 20 Varieties of Traditional Oden at Kuke Shokudo

Now open on Gough Street, Kuke Shokudo brings authentic Kansai‑style oden to Hong Kong, guided by veteran Japanese chef Eto San and his remarkable 20‑year "perpetual broth" technique reminiscent of historic unagi houses. The restaurant's light, elegant dashi forms the heart of the menu, which features over 20 varieties of oden. Highlights include the three‑day‑simmered Awaji Onion (HK$68), tender Beef Tendon (HK$45), Tiger Prawn (HK$78), Japanese Radish (HK$38), Homemade Lotus Cake (HK$58), Chikuwa (HK$20), and many more classic favorites.

Beyond oden, guests can enjoy comforting small plates like Octopus Carpaccio (HK$98), Potato Salad (HK$68), and a lineup of handcrafted onigiri (starting from just HK$35!) For something truly unique, guests shouldn't miss their enigmatic Oden Cocktail (HK$68) for a blend of hot oden dashi and Japanese shōchū that's ideal for cold and chilly evenings.

Location: Kuke Shokudo, 9 Gough Street, Central, Hong Kong

Enjoy Freshly Baked Pastries, Specialty Brews, and All-Day Brunch at Mason Pocket

Tucked on the ground floor of Queen’s Terrace in Sheung Wan, Mason Pocket is a new bakery‑café and all‑day brunch spot that offers a warm and pet‑friendly space inspired by Korean minimalist aesthetic. Founded by Korean restaurateur Mason Kim, the café features custom furniture, curated art, and a cozy indoor‑outdoor layout perfect for lingering over fresh pastries and handcrafted coffee.

The café has quickly become known for its viral tarts, such as the Classic Egg Tart, Corn Egg Tart, and Pistachio Tart, alongside its flaky puff pastries and a growing lineup of specialty brews. It also offers an all‑day brunch menu, featuring dishes like golden French Toast and Avocado Eggs Benedict served on house‑baked croissants with mortadella.

Location: Mason Pocket, G/F site A, Queen's Terrace Tower 1, Queen St., Sheung Wan, Hong Kong

January

Experience All-Day Japanese Dining and Drinks at Shiro Central

Discover a new all-day Japanese dining destination as Shiro Central opens at Tai Kwun in January 2026. Launched by Aqua Restaurant Group, this latest outpost builds on the brand’s polished reputation with a relaxed, contemporary take on Japanese cuisine shaped by the flavors of Tokyo’s Ginza, Shinjuku, and Shibuya.

Helmed by Executive Chef Tatsuya Iwahashi, alongside Executive Sushi Chef Jeff Ko, the menu spans robata-grilled specialties, yakitori, sushi, and sashimi, with signatures like Saikyo-style grilled black cod, Stone-grilled Wagyu sirloin and crispy garlic chips, and Chilli teriyaki lamb with yuzu, garlic, and miso. A strong bar program brings Japanese-inspired draught cocktails, sake, whisky, and shochu, which are best enjoyed at either their casual Mango Tree terrace or dedicated dining terrace.

Join the restaurant's "insider club" now to receive 50% off on any dinner reservation (blackout dates apply).

Location: Shiro Central, Tai Kwun, G/F Armoury Building 02, 10 Hollywood Rd, Central, Hong Kong

Tuck Into Global Flavors in a Forest-Inspired Setting at Tomacado CAFÉ

Step into a forest-inspired oasis at Tomacado CAFÉ, a new lifestyle café bringing nature, community, and casual dining to the heart of the city. Located in Kai Tak's Cullinan Sky Mall, the café offers a serene, greenery-filled setting with a pet-friendly terrace, fresh floral installations, and warm, wood-accented interiors. It blends global culinary techniques with locally sourced, seasonal ingredients curated by Michelin-starred chefs.

Signature dishes include the Crispy Fried Chicken with Açaí Miracle Whip, Spicy Creamy Beef Steak Pasta in Korean Style, Silky Egg with Foie Gras and Beef Rice in French Style, and the Roasted Sanhuang Chicken with Herbs. Guests can also enjoy vibrant pizzas, hearty mains, refreshing soups, floral-fruit teas, and artisanal desserts like Matcha Cheesecake with Brown Rice.

Location: Tomacado CAFÉ (花廚CAFÉ), Shop No. L203, 2/F, Cullinan Sky Mall, No.10 Concorde Road, Kai Tak, Kowloon

Savor European-Inspired Small Plates at Palate in Quarry Bay

Celebrate a new neighborhood dining spot at Taikoo Place in Quarry Bay with Palate, where flavor and connection take center stage. Led by Executive Chef Graham Long, the restaurant focuses on European-inspired small plates designed for sharing, with menus that highlight seasonal ingredients and relaxed, sociable dining.

By day, the restaurant offers customizable lunch sets starting from HK$188 per person, while evenings shift into a more vibrant à la carte experience that encourages guests to explore dishes at their own pace. Under the same roof, The Sports Bar adds to the appeal with after-work drinks, happy hour pints, and comforting sharing plates, making it a versatile destination for casual meetups, elegant evening dining, and lively gatherings.

Location: Palate, 2/F, Two Taikoo Place, 979 King's Rd, Quarry Bay, Hong Kong

Experience the Soul of Italy Through Osteria Futura at DIECI

Step into DIECI (meaning "ten" in Italian), a new Italian osteria tucked away on Gough Street in Central, where Chef-owner Paolo Olivieri brings the soul of Italy to Hong Kong through his philosophy of “Osteria Futura.”

Intimate and warmly unpretentious, the restaurant is built around a monthly changing menu of 10 seasonal dishes, each one telling a story rooted in Italian regional cooking and Olivieri’s hometown in Lazio. Expect flavors that feel deeply personal, from olive oil sourced from his village drizzled over sourdough, to Piedmontese Fassona tartare finished with black truffle, Tuscan wild boar ragù, Roman puntarelle, and a rich Milanese ossobuco.

Location: DIECI, Basement, 29-31 Gough Street, Central

Unwind with Freshly Made Pasta at The Spoon Pasta Bar

Discover The Spoon Pasta Bar, another cozy new addition on Gough Street bringing relaxed Italian home cooking to one of Hong Kong’s liveliest dining neighborhoods. Opened in mid-December 2025, the restaurant is known for its fully homemade pasta and inventive menu shaped by Head Chef Dylan Tan’s Malaysian heritage.

Expect comforting Italian classics alongside bold fusion plates, from Crab Meat with Lemon Chili Mixed Pasta inspired by Malaysian chili crab, to Wagyu Bolognese Ragu Bianco with Curry Coconut Cream Pappardelle. Standouts also include Truffle and Mushroom Lasagna Roll, Seafood Brown Butter Tomato Rigatoni, and classic favorites like Linguine Alle Vongole and Homemade Focaccia with Pesto and Garlic Confit. With an open kitchen and welcoming neighborhood feel, the restaurant is designed for easygoing dining at approachable prices.

Location: The Spoon Pasta Bar, G/F, 24 Gough Street, Central

Spice Up Your Day with Thai Street Classics at Tam Sang

Experience authentic Thai street flavors at Tam Sang, a new takeaway spot in Sheung Wan. Founded by sibling duo Maii and Tommy Tam, who bring over a decade of expertise in Thai cuisine and the F&B industry, Tam Sang serves up quick and flavor-packed dishes in an open plan setting with a few cozy inside seats.

Their signature Pad Kra Pow (stir-fried minced pork with holy basil and a sunny-side-up egg) is a must-order, while the Kao Pad Moo Kob (crispy pork fried rice with charred jasmine rice) showcase the depth of flavors in their rice selection. Don’t miss the Pad See Ew (chewy rice noodles with dark soy sauce, oyster sauce, egg) as well or be adventurous with dishes like Chicken Feet Salad from their salad section.

Tam Sang is open daily with delivery and catering available starting from HK$788 for 3-5 people.

Location: Tam Sang, G/F, 2 Mercer Street, Sheung Wan, Hong Kong

Indulge in Tokyo-Sourced Sushi and Sake at Sushi Raku & Bar

Sushi Raku & Bar is the newest destination in Central’s BaseHall for sushi lovers and after-work unwinders. Renowned for its bluefin tuna expertise and commitment to Edo-style craftsmanship, the restaurant sources seafood directly from Tokyo’s Toyosu Market, ensuring daily arrivals of pristine, first-picked fish.

The kitchen combines tradition with modern flair, serving signature dishes such as the Yamayuki Bluefin Nigiri Set (3pcs), Tsukimi Bluefin Tuna Tartare, and vibrant Sanshoku Donburi, complemented by exclusive sake offerings like Juyondai by the glass. What's more, the dining spot balances meticulous technique with a relaxed, stylish bar environment, offering weekday happy hour and weekend sake masterclasses that make it ideal for lunch, dinner, or casual drinks.

Location: Sushi Raku & Bar, BaseHall2, Jardine House, LG & BF Levels, Shop LG5 & 7, LG15, B3

Discover Modern Central Asian Flavors at YURT in Central

Discover YURT, Hong Kong’s first modern Central Asian halal restaurant on Elgin Street. Founded by a team with roots across Kazakhstan, this new dining spot introduces diners to the nuanced flavors of Central Asia.

The kitchen is led by Head Chef Marat Zakaryayev, formerly of Moscow’s acclaimed White Rabbit Family, whose menu balances tradition with a distinctive modern style. Highlights include a 6-course tasting menu showcasing dishes such as Achichuk with cherry tomatoes and quinoa and Pilaf with raisins and beef, alongside the culturally significant Beshbarmaq, prepared with optional horse meat for an authentic nomadic feast.

To add to the already enticing menu, the restaurant's desserts are crafted by Brand Pastry Chef Anna Lobanova, who was a pastry chef at 1-Michelin-starred WHEY and recently named "Kazakhstan’s Best Pastry Chef" by WHERETOEAT.

Location: YURT, Elgin 32, Central, Hong Kong