Hong Kong's dining scene continues to welcome a wave of exciting new venues that continue to redefine dining, nightlife, and entertainment experiences in the city. Whether you're a foodie, night-owl, or someone looking for a fresh experience, there's something for everyone! Here's our handpicked list of latest venues to add to your list!

This article is updated monthly, so bookmark it to stay up to date with the latest openings and happenings in Hong Kong!

October

Bite to New Heights at Bakehouse by Grégoire Michaud

The city’s favorite bakery, Bakehouse by Grégoire Michaud, has brought its artisanal craft to The Peak Tower. Known for its sourdough breads and cult-favorite egg tarts, Bakehouse’s eighth location celebrates Hong Kong’s culinary soul with Peak-only exclusives: The Sun Kwai Heung Char Siu Turnover features tender, charcoal-roasted pork wrapped in Michaud’s buttery puff pastry, while the Mala Scallion Danish combines French lamination with the bold heat of Sichuan mala and the aroma of scallion pancakes.

Guests can enjoy their pastries with panoramic views or take them to-go after a walk along the Peak Trail. With added soups and sandwiches on the menu, this new branch is open daily and welcoming tourists, locals, anyone looking for a treat with a view!

Location: Bakehouse The Peak, G08, The Peak Tower, 128 Peak Rd, Mid-Levels, Hong Kong

Taste Japan's Take on Italian Cooking at Zozzona

Zozzona, the latest venture from Chef Takayuki Kumai with Vidur Yadav (Bengal Brothers) and Christopher Mark (former co-founder and culinary director of Black Sheep Restaurants), brings itameshi or Japanese-style Italian cooking to Hillwood Road in Tsim Sha Tsui.

The 40-seat pasta bar blends Tokyo's sensibility with Roman soul, offering a seasonal menu of handmade pastas and share plates built for pairing with sake or wine. Standouts include the signature Rigatoni alla Zozzona layered with house-made sausage and Jidori egg yolk, the Tagliolini Freddi with shiso and walnut pesto, and the Sicilian Red Prawn Linguine with stracciatella and pistachios.

This new restaurant is a reflection of Chef Takayuki’s two-decade journey across Japan, Italy, Singapore, and Hong Kong.

Location: Zozzona, 29-31 Hillwood Road, Tsim Sha Tsui, Hong Kong

Dine at a Modern Sake-Forward Izakaya at SIÜ SIÜ

CENSU CREW expands its creative empire with SIÜ SIÜ, a new izakaya lighting up Sheung Wan. Led by Chef Shun Sato, the restaurant reimagines Japanese comfort food through fire, flavor, and fun.

Guests can expect a bold menu and sake that flows all night, such as the crowd favorite Crispy "Horse Friend," which is a deboned whole threadfin fish seasoned with coriander miso, pomelo, and herbs; the Prawn Okonomiyaki, which is toasted and fried to a crisp and slathered with tonkatsu sauce and bonito flakes; the Mooo? Kamameshi which blends uni, Wagyu beef, and scallop dashi over Niigata rice; and the SIÜ SIÜ Parfait which is made with strawberries, corn flakes, custard, and whipped cream.

Location: SIÜ SIÜ, G/F, The Strand, 49 Bonham Strand, Sheung Wan, Hong Kong

Try a Refined Yet Rebellious Dining Experience at Akira Back

Celebrated Chef Akira Back has made a grand return to Hong Kong with his new namesake restaurant at The Henderson in Central, marking another milestone for the global culinary visionary behind Michelin-starred concepts in Seoul and Paris. Designed as a modern dining theatre, the newly launched space glows with artistic geometry and dramatic energy, mirroring Back’s fearless fusion of Korean, Japanese, and American influences.

Guests can savor signature creations like the AB Mushroom Pizza with white truffle oil, Toro Caviar with gochujang miso, and Compressed Watermelon Carpaccio marinated for 24 hours in paprika vinaigrette. Each dish showcases Chef Back’s precision, playfulness, and passion for reinvention, offering a refined yet rebellious dining experience that redefines Central’s culinary rhythm.

Location: Akira Back, 5/F, The Henderson, 2 Murray Road, Central, Hong Kong

Hong Kong Nostalgia Meets Italian Craft at Twist

A love letter to Hong Kong written in pasta, Twist has opened its doors on Bridges Street, Central under the creative minds behind Bourke’s, Terracotta Lamma, Honky Tonks Tavern, and Mendel’s. Led by Chef Ben Sears, formerly of Michelin-starred L’Enclume, the pasta bar fuses Italian craft with Hong Kong’s culinary nostalgia.

The menu seamlessly weaves Hong Kong ingredients into Italian technique, offering standout dishes like Bone Marrow Macaroni inspired by Kau Kee’s curry brisket noodles, Stuffed Pumpkin Pappardelle with crispy sage leaves and a crumb of burnt butter for vegetarians, and Crispy Egg Roll Cannoli filled with ricotta and pistachio.

Pasta is made fresh daily in-house, while cocktails such as the Truffle Sour and Caprese Martini extend the culinary creativity to the bar. With a retro-cool design by Brash Atelier, Twist is Hong Kong’s newest spot where comfort meets culture, and pasta gets a local remix.

Location: Twist, 29 Bridges St, Tai Ping Shan, Hong Kong

Sip Cocktails in a Cinematic, Tokyo-inspired Setting at Yume

A new era begins at the legendary basement once home to Drop and Quality Goods Club. Yume (“dream” in Japanese) reimagines the venue as a sleek cocktail lounge that blends craft, culture, and comfort with a menu designed for modern nights out. Yume opens its doors early at 6pm, inviting guests to enjoy their cocktails and dine accompanied by a curated playlist; good vibes, good drinks, and music that isn't so overpowering you can't hear the person across from you.

Its first cocktail menu, Dream Is Destiny, features playful cocktails like It Was All a Dream (dark rum, rye whisky, pineapple, and coconut), Ukiyo (Nikka Days whisky with Oloroso sherry and sesame oil), F.YU (gin, soju, shiso, and melon), and Kiss of a Geisha (bourbon with shiitake and coffee liqueur). On the food side, the focus is on indulgent sharing plates, such as tuna tartare with Oscietra caviar, Wagyu beef sliders, Japanese beef curry empanadas, and Iberico pork katsu sandos.

Location: Yume, Basement, On Lok House, 39-43 Hollywood Rd, Central, Hong Kong

Get a Freshly Made Slice at Emmer Pizzeria

Central’s dining scene gets a flavorful upgrade with the opening of Emmer Pizzeria at Landmark Atrium. Helmed by co-founders Adrien Ellul and Justin Kennedy and Executive Chef Karla Mendoza, the restaurant celebrates pizza made with emmer grain, a 19,000-year-old wheat known for its nutty flavor and light texture. Each dough undergoes daily hand-milling and long fermentation before being fired in a custom oven for that signature crisp-yet-pillowy crust.

Guests can savor fan favorites like the Brussels Sprouts pizza with pancetta and chili, the Dolce Diavola topped with naturally cured and fermented nitrate-free pepperoni, and the reinvented Quattro Formaggi 2.0 with D.O.P. gorgonzola, fontina, mozzarella, and cream sprinkled with Parmigiano-Reggiano, along with other iconic pizzas.

Location: Emmer Pizzeria, Shop 217A, 2/F The Landmark Atrium, 15 Queen’s Road Central

September

Dive into a Seafood-Forward Menu at Salon des Refusés

Salon des Refusés recently debuted on Bridges Street to offer foodies an "intimate exhibition of small plates and sun-drenched Mediterranean flavour." Founded by Chef Luca Marinelli, whose mentorship under culinary legends Gualtiero Marchesi and Mauro Uliassi shaped his approach to seafood and seasonal produce, this new dining place celebrates Cuisine du Soleil with tasting plates for sharing.

Its menu features market-fresh seafood and vibrant produce, including Shima-Aji with salsa verde and Taggiasca olives, Hokkaido Scallops topped with salty-sweet Sicilian pistachios, and the minimalist take on Pâte de Fruits with mandarin and Campari flavors.

Open from 6 PM every Wednesday to Sunday, the restaurant offers both an intimate bar seating for close-up dining and candlelit banquettes for a full curated experience. Reserve a table now!

Location: Salon Des Refusés, 9 Bridges St., Central, Hong Kong

Savor Authentic Yunnan Cuisine at Mushroom Hong Kong

Located on the seventh floor of California Tower, Mushroom Hong Kong brings refined Yunnan dining to Central. As the sister restaurant of Shanghai’s Mó Huān Bistro, this new dining spot explores the Southwestern China province’s rich culinary heritage with a team led by a Black Pearl one-diamond award-winning Culinary Director.

Signature dishes include the fragrant Fried White Boletus with Qiubei Dry Red Pepper, the rare Stir-Fried Tiger's Paw Mushroom with Xuanwei ham slivers and crisp bean sprouts, and the 3 Years Nuodeng Ham with Milk Slice with thinly sliced ham and Bai-style hand-torn rushan (milk slice).

Location: Mushroom Hong Kong, 7/F, California Tower, Lan Kwai Fong, Central, Hong Kong

Say Annyeong to New Flavors at O’rm

Soho’s latest culinary hotspot, O’rm, offers a modern take on Korean cuisine in a 20- to 23-seat space inspired by Jeju Island. The restaurant is led by Chef Junwoo Choi, Beverage Director Ted Ko, and Stella Yim, providing a full sensory experience at the chef’s table or shared dining setup.

Standout dishes include Yuk Hoe with Wagyu beef, Mini Crab Kimbap, Kamquat Salad, Bibim Buckwheat Noodles, and smoky grilled selections like LA Cut Short Rib and Spicy Pork Jowl. For plant-based options, try the crispy Cauliflower in gochujang sauce. The restaurant pairs these creations with a curated list of Korean spirits, boutique wines, and craft beverages for a complete modern Korean experience.

Location: O'rm, G/F, 8 On Wo Ln, Sheung Wan

Slurp Cute & Tasty Noodles at Chiikawa Ramen Buta

After the success of its pop-up at Harbour City, Chiikawa Ramen Buta Hong Kong has officially opened in Langham Place, marking its first overseas branch. A collaboration between Japan’s PARCO and local host Flames Concepts, the restaurant blends the whimsy of the beloved Chiikawa manga with authentic Japanese ramen.

Guests can choose from signature bowls like the Mini Chiikawa, Small Hachiware, and Big Usagi, each topped with a cute character fish cake and accompanied by a collectible sticker. Drinks are served in themed containers, and diners can also shop a wide range of Chiikawa merch, from ramen bowls to T-shirts. With 87 seats, this is the largest Chiikawa Ramen Buta yet.

To manage the number of visitors, walk-ins aren't allowed and guests are encouraged to book their slot via KKday.

Location: Chiikawa Ramen Buta, Shop 13, 12/F, Langham Place, 8 Argyle St, Mong Kok, Hong Kong

Enjoy Luxury at The Murray, Hong Kong's Cassia Lounge

The Murray, Hong Kong expands its luxury offerings with the debut of Cassia Lounge, an executive club lounge framed by the historic Cassia Tree. Available exclusively to select room and suite bookings, the lounge reimagines dining with a sequence of indulgent experiences.

Begin the day with a hearty breakfast service from 6:30 AM, followed by artisanal coffee and premium teas available throughout the afternoon. From 3 PM to 5 PM, a thoughtfully crafted afternoon tea menu offers sweet and savory bites made to order. In the evening, the culinary highlight arrives with chef’s canapés, from delicate seafood creations to seasonal specialties, paired with free-flow Ruinart Champagne and curated wines.

Location: Cassia Lounge, The Murray, Hong Kong, 22 Cotton Tree Dr, Central, Hong Kong

August

A New Thai Spot in TST: Siaw "友"

Rooted in friendship and authentic Thai flavors, Siaw "友" is a new Thai spot in Tsim Sha Tsui.

Founded by Chef Art Sinlaparkorn, who has previously worked at Mak Mak, Samsen, and 2025 MICHELIN Bib Gourmand recipient Thai Pai Dong, and General Manager Pae Promkerdkid, the venue features street food staples such as Boat Noodles, Pad Krapow, and unique dishes like Crispy Catfish Green Mango Salad and Pan-Grilled Coconut Rice Pancakes.

Don't miss it if you're in Tsim Sha Tsui!

Location: Siaw "友", G/F, 8 Hart Avenue, Tsim Sha Tsui

The Lasagna Factory - Bringing Italian Comfort to Hollywood Road

Launching on the first week of August, The Lasagna Factory is bringing homey Italian classics with a nostalgic twist to Sheung Wan.

Backed by the team behind Flat Iron and Picanhas', the menu centers on hearty, rich signature lasagna dishes, including Wagyu Short Rib,Sand Crab, and Organic Mushroom. The venue also offers other classics such as Polpette, Eggplant Parmesan, and Classic Tiramisu served tableside.

Flat Iron's iconic sharing steaks are also available at The Lasagna Factory if you need to hit your daily protein intake!

Location: The Lasagna Factory, 208 Hollywood Road, Sheung Wan

LE-TA-SU, Tokyo's Famous Solo Shabu Shabu Expands Across Hong Kong

Tokyo's favorite solo shabu shabu spot, LE-TA-SU, is celebrating its first anniversary in Hong Kong with three new branches in Causeway Bay, Kowloon, and Yuen Long, along with a brand new anniversary menu.

The Anniversary Special features Lobster Bisque Set with Japanese Wagyu Brisket and US Pork Loin, alongside special à la carte items like Boston Lobster, Lobster Bisque, and Lobster Bisque Ice Cream.

Note that only the new Causeway Bay branch is open to the public; the Yuen Long and Kowloon branches are still in the pre-opening stage!

Location: LE-TA-SU, Multiple locations across Hong Kong

New Buzz in Lan Kwai Fong - FUMI Joe Opens

The latest concept from LKF Concepts, FUMI Joe, debuts with a refined izakaya that brings together the best of Japanese favorites from FUMI and Kyoto Joe. Residing on the 23rd floor of California Tower, the new venue offers a sushi counter, robatayaki grill, and a beautiful skyline view from its balcony.

FUMI Joe's new menu offers a wide range of Japanese classics, including sushi, sashimi, robatayaki, and hearty mains. Highlights include the Trio Roll with sea urchin, chopped toro, and salmon, A4 Kumamoto Wagyu with udon, and Snow Crab Kettle Rice Pot. Guests can also customize their meals (appetizers, mains, and sides) with the newly introduced personalized Build Your Comfort Dinner Set.

Don't miss out on their special summer dining deal: enjoy 15% off all-you-can-eat weekend dinners, available until 31 Aug. 2025.

Location: FUMI Joe, 23/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central

A New Nordic-Inspired Café Opens in Sheung Wan

Venner, a new Nordic-inspired café and wine bar, has opened this summer! Founded by the duo behind the beloved (now closed) Hjem café, Elin Fu and Nelson Htoo, they've built Venner to bring a refreshed take on Scandinavian café culture to Hong Kong.

By day, the venue serves light-roast coffee, ceremonial-grade matcha, and small-batch Nordic bakes like skolebolle and cinnamon buns. At night, the venue shifts to natural wines by the glass and sharing plates like goat's cheese and ricotta cheesecake and prosciutto dates.

They're currently in their soft opening phase! Don't miss it if you're around Hollywood Road.

Location: Venner, 161 Hollywood Road, Central

Hong Kong's First Parfait Specialty Store Debuts in Central

For those who have a sweet tooth, this is for you. The first parfait specialty store in Hong Kong, All Day Parfait, has just opened on Peel Street in Central, specializing in delicate, fruit-forward parfaits inspired by Japanese and Taiwanese dessert culture.

The café is currently offering six signature creations made with seasonal fruit, house-made ice cream, and various toppings for contrast, such as Honeydew Hojicha Symphony, Tipsy Strawberry Jasmine Cream Velvet, and a limited special edition, Salty World: Parma Stratas.

Each parfait is crafted “layered with love, served with joy,” inviting everyone to savor life’s perfect moments, one dessert at a time.

This may just be your next place to sober up after a night out as the venue opens until 11pm daily!

Location: All Day Parfait, 50 Peel Street, Central

A New Multi-Concept Destination: Solstice Culinary Space

Solstice Culinary Space is a new multi-concept hub in Central that fuses dining, learning, and cultural exchange under one roof. It houses SOL Restaurant, which serves elevated Korean cuisine; Uncle Quek, a casual eatery offering Southeast Asian comfort food; and Solstice Cooking Studio, a hands-on kitchen space led by MICHELIN-experienced chefs.

Founded by ZS Hospitality Group, the venue is committed to celebrating Asian food traditions in creative ways and nurturing new talents.

Location: Solstice Culinary Space, 5/F-6/F, 8 Lyndhurst Terrace, Central

July

NEXT Shikaku Reopens in Central

NEXT Shikaku, the Osaka-originated ramen house, is back in Central's Gough Street with its flavor-packed oyster ramen. Known for broths crafted from premium Japanese oysters, the venue has added a twist to its classics, like the Special Oyster Broth Ramen "ikasu" and "koeru."

Also joining the lineup are the Oyster Rice and Assorted Meat Platter, catering to those who don't feel like having noodles!

Location: NEXT Shikaku, G/F, 11 Gough Street, Central

Young Dabang Brings Viral 35cm Tteokbokki to Sha Tin

Get ready, Sha Tin! Young Dabang, Korea's beloved tteokbokki chain, has landed at New Town Plaza! Their customizable Tteokbokki Pot, features a lengthy 35cm tteokbokki (rice cake) with your favorite sides like fish cakes, quail eggs, yaki mandu (fried dumplings), mixed vegetables, and ramen noodles.

Beyond the pot, the menu also highlights sizzling claypot rice, mega kimbaps, and cheese-loaded fried chicken, taking Korean comfort food to the next level.

Pair your meal with their special drinks like the Bokbunja Beer Bomb, Kooksoondang Draft Makgeolli, and Peach Americano.

Location: Young Dabang, Shop 103A, L1, New Town Plaza, Phase I, Sha Tin, New Territories

The Doctor’s Residence by Dr. Fern is Back!

The Doctor is back! Officially opened on July 1, The Doctor's Residence by Dr. Fern is bringing a bold new gin experience to The Pottinger Hotel. Led by Bar Manager Babit Burathoki, expect a whimsical new "patient file" of "prescription cocktails" like the Brinewashed, Shroom Service, and The Jellyfish Martini.

The bar also has a 400+ gin library and on the food front, their menu offers comfort bites with a twist such as Codependent Fish Burger and Double Smashed Buns.

Location: The Doctor's Residence by Dr. Fern, 3/F, The Pottinger Hotel, 74 Queen’s Road Central, Central

Shoo Loong Kan Hotpot Serving Up Authentic Sichuan Flavors

Sichuan hotpotpowerhouse from Chengdu Shoo Loong Kan has launched in Hong Kong, bringing its iconic broths and bold Sichuan spice blends to Causeway Bay.

Experience an authentic Sichuan hotpot experience with signature broths like the 160-day fermented "Tianfu Yeast-Preserved" soup and the Supreme Beef Tallow Spicy Broth. Enjoy these flavor-packed broths with ingredient highlights like Volcanic Spiced Beef, Shoo Loong Kan Nine Treasures platter, and Panda Noodles.

Location: Shoo Loong Kan, 1/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong

A Vibrant New Hub in Soho, AER

More than just a bar or restaurant, AER (Aesthetic Radio) arrived in Central as the neighborhood's latest multi-sensory cultural experience hub. The space merges a high-quality sound system, nostalgic cocktails, comfort food, and a soon-to-be-launched podcast room into one stylish, relaxing space to amplify connection and creativity.

Co-founded by a dynamic team of five, including names behind Sauce and The Old Man, expect DJ-curated weekends, pandan-inspired Midori Sours, mezcal tributes to sneakers, and Irish-inspired dishes.

Location: AER, UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central (Entrance on Aberdeen Street) 

Bar Mind – 念, a Minimalist Take on Mixology

Tucked away on Elgin Street, Bar Mind – 念 offers an escape from Soho's bustling atmosphere. Founded by acclaimed bartenders Jo Lo and Birs Wong, the space aims to strip back the noise of modern bar culture, building on a simple idea: Cocktails as expressions of thought.

The menu highlights eight minimalist cocktails, including standouts like the bitter melon-infused A Taste of Home, the savory-sweet Campino Dreams, and tea-infused Zen Harmony.

Location: Bar Mind – 念, 11 Elgin St, Central

Sichuan Rouge, a Reinterpretation of Traditional Sichuan Cuisine

Helmed by culinary icons Chefs Hu Taiqing and Kenny Chan, Sichuan Rouge is here to bring a fresh interpretation of traditional Sichuan Cuisine. The restaurant goes beyond the Mala heat, offering reimagined regional classics with over 40 imported spices, highlighting the complexity of Sichuan's 24 distinct flavor profiles.

Enjoy some of their signatures like Duck Blood in Chili Sauce, Lobster Mapo Tofu, and Smoked Eel wrapped in Pork Intestine in a 1,000-sq-ft space inspired by the 1930s Shek Tong Tsui.

Location: Sichuan Rouge, 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay

The Porch Reimagines South Korean Tradition Cuisine

Escape the city rush at The Porch, a cozy Korean comfort spot in Kerry Hotel, inspired by Korea's traditional madang (front porch) culture. It's a place to gather, share stories, and savor flavors that feel like home.

The menu centers on soulful staples such as OG Chicken, K-BBQ-inspired Kochi Skewers, alongside Bangsang lunch sets featuring rice, soup, main, and unlimited banchan (side dish).

At the heart of the menu is Hong Kong's first halal-certifiedNational OG Chicken, served hand-torn into pieces with a variety of house-made dips.

Location: The Porch, Shop 101, 1/F, Kerry Hotel, Hung Hom 

Thai Pai Dong's Latest Expansion to Central

Thai Pai Dong, the MICHELIN Bib Gourmand-awarded Thai restaurant, has expanded to Central with a new branch. This second outlet introduces the energetic spirit of Bangkok's late-night dining vibes.

Signature hits like their Wagyu Beef Boat Noodles and Stir-fried Spicy Flat Noodles are here to stay, along with new dishes like banana roti and fruit slushies.

Location: Thai Pai Dong, 6-8 Staunton Street, Central

June

GOSSiP, Central's Latest Cocktail Club

A new venture by the duo behind Socio, Amir Javaid and Max Bajracharya, GOSSiP is a cocktail club serving cocktails inspired by Asian masks and their roots.

Some of their signature cocktails include Hanuman, a fruity cocktail from Indonesia; Thotsokan, a mango sticky rice inspired gin-based cocktail from Thailand; and Himalayan Tiger, a rum-based with oolong amaro cocktail from Nepal. Along with their newest cocktail addition - Tuồng, a herbaceous, savory, and a little spicy cocktail inspired by the masks of Vietnamese opera.

Open every Thursday to Saturday, enjoy live DJ music alongside your drinks starting from midnight till late!

Location: GOSSiP, 3/F, FOCO Building, 48 Cochrane St, Central

Halff Bakery, A New Addition to Sai Ying Pun

Bagel lovers, you're in luck! Halff Bakery, a new addition to the bakery and coffee scene in Sai Ying Pun, specializes in bagels, offering a variety of classic and unique flavors.

Other than individual bagels with your choice of plain or flavored cream cheese dips, the bakery also offers bagel sandwiches including the Roasted Pork Belly Ssamjang Bagel, Triple Cheese Budae Jigae Bagel, and Portobello Mushroom Carbonara Bagel.

Psst! All students in uniform can enjoy a 12% discount on their bagels, sandwiches, cream cheese, and drinks!

Location: Halff Bakery, 63B, Third Street, Sai Ying Pun

Mama Tiger Noodles, a Vibrant Thai Noodle Bar

Hong Kong just can't get enough of Thai food! Building on the popularity of Trattoria Felino in Wan Chai, the same team behind the Italian restaurant now introduces Mama Tiger Noodles - a lively Thai noodle bar inspired by the vibrant street food culture of Bangkok.

Chef Marcello Scognamiglio discovered his love for Thai cuisine during his time at Mandarin Oriental Bangkok and is bringing this passion to life with the menu, along with Bangkok local Chef Thanit Changchai.

They're serving up Thai-style noodles like Wagyu Boat Noodles, Khao Soi, Tom Yum Sukhotai, along with appetizers like Hat Yai Fried Chicken, Handmade Wonton, and Crispy Chicken Skin.

Location: Mama Tiger Noodles, 12 Kau U Fong, Central

Primo Posto Ristoro Opens on Shin Hing Street

Newly opened on the iconic steps of Shin Hing Street, Central, Primo Posto offers authentic Milanese cuisine, along with a selection of wines and cocktails.

Begin your meal with appetizers like Mondeghilli Meatballs, Vitello Tonnato, moving onto pasta and mains with crispy saffron risotto, pigeon ragù, and bone-in Milanese-style veal chop, and finish off with classic desserts like Tiramisu, Almond Panna Cotta, or the traditional Italian way - an Espresso shot.

Don't forget - aperitivo at Primo Posto starts early from 5pm till late, while dinner service begins at 6pm!

Location: Primo Posto Ristoro, 9 Shin Hing St, Sheung Wan

Your New Favorite Spots in Causeway Bay - Yorucho & Madara

Yorucho (夜蝶), founded by Chefs Kevin Lam and Arnold Tse, whose culinary experience span across kitchens like Liberty Exchange, Carbone, and Fukuro, is a modern izakaya offering a refined take on Japanese-Korean fusion cuisine.

Yorucho's menu is an exploration of East meets West in both flavor and form. Expect sashimi reimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robata delights like their ox tongue, glazed with a kiwi-based sauce.

Don't miss out on their signatures like Nori Tacos and 72-hour Snow Beef Noodle Soup when you visit!

After your dinner, head over to their hidden bar, Madara, to end your night on a high.

Location: Yorucho, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay

Madara (斑) is a refined craft cocktail bar offering an intimate and artistic drinking experience. Led by award-winning mixologist Rayven Leung, the cocktail bar draws inspiration from Tokyo's discreet Ginza bars, showcasing Japanese ingredients and artistic cultural references.

The menu is divided into four different themes: Floral, Fruit, Tea, and Shakespeare. Highlights include the floral-forward Sakura Shochutini, fruit-infused Yamanashi Peach Bellini, and roasted tea-based Hōjicha Cosmo Porto.

Location: Madara, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay

Chef Edward Voon Brings VOON to Kennedy Town

Chef Edward Voon has returned to Hong Kong's dining scene with VOON by Edward Voon, bringing his multicultural culinary journey to Kennedy Town. With a philosophy of "Three Homelands, One Heart," Chef Voon blends the flavors and techniques of Singapore, Hong Kong, and France.

The seasonal menu offers inventive takes on comfort dishes such as reimagined laksa in two ways: Laksa Soup Noodles for lunch and Seafood Laksa Linguine for dinner; Beef Tenderloin Tartare with caviar and oyster cream; and Mud Crab Au Gratin with macaroni and Singaporean-style black pepper sauce.

Beyond your dining experience, VOON Retail is the gourmet extension of the kitchen that offers artisanal savory cookies and seasonal items crafted in collaboration with local artisans. They will be available online and at various pop-ups around the city.

Location: VOON by Edward Voon, Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town

May

Two New Venues Join BaseHall 02 - Fete Up and Meshiya

BaseHall 02 welcomes two new local favorites this month: Fete Up and Meshiya. Fete Up offers healthy, flavor-packed dishes like Chicken Press, Omega Squat, and the customizable Fete Box, for those who are seeking nutritious meals without sacrificing taste.

Meanwhile, Meshiya, a modern Japanese eatery, offers rice bowls and set meals including the 298 Beef Bowl, sukiyaki, and crispy pork cutlets. The perfect option for a quick lunch break!

Location: BaseHall 02, LG/F, Jardine House, 1 Connaught Pl, Central

PINTXOS by bárbar, The Fourth Spanish Venue by Epicurean Group

PINTXOS by bárbar, the fourth Spanish dining venue by Epicurean Group, has opened on Wan Chai’s Ship Street as Hong Kong’s first pintxos bar with a vibrant menu of traditional and inventive Spanish Finger Food, using traditional Basque techniques to recreate authentic pintxos experience.

Highlights include 40g U.S. Beef Tenderloin with Foie Gras and Périgord, Pork Belly Pintxo, and Beef Cheek “Milanese” with Cumberland Sauce from the hot menu, while the cold menu include Gildas and Octopus Skewer.

Location: PINTXOS by bárbar, G/F, 22 Ship St, Wan Chai

Gróa Opens in Repulse Bay

Gróa is the latest addition in Repulse Bay, offering a cozy, relaxing space and nourishing dishes with stunning ocean views, inspired by nature and sustainability. Their menu blends home-style comfort with bold flavors, using fermentation to craft dishes like Rayu Chicken Flatbread, Crab Tagliatelle, and Paprika Baby Squid.

By day, gróa offers brunch plates, while evenings feature sharing-style dishes and a curated list of organic and small-batch wines. Visit this beautiful venue the next time you’re in Repulse Bay!

Location: gróa, Shop G203A, 1/F, 109 Repulse Bay Rd, Repulse Bay

ROUCOU, Hong Kong's First Cheese Omakase

ROUCOU, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’s first eight-seat cheese omakase dining experience. Inspired by the rice fields of Yamanashi Prefecture, founder Jeremy Evrard presents a Japanese-French creative, seasonal menu that celebrates raw milk in different forms.

Signature dishes include Goat Milk Cheese sea bream sashimi, Crab Tiramisu, and Organic Camembert. A must-try for the cheese lovers out there!

Location: ROUCOU, SoHo, 28 Aberdeen St, Central 

Jean Pierre, the Latest Parisian-Style Bistro by Black Sheep Restaurants

Founded by Syed Asim Hussain and Marc Hofmann, Jean Pierre is the city's latest Parisian-style bistro created as a tribute to French dining and joie de vivre. The restaurant brings classic dishes like steak tartare, soupe à l’oignon, and boeuf bourguignon that are perfect for the communal spirit of dining.

The restaurant's lively bar, led by Maître des Cocktails Suraj Gurung, offers playful French-inspired drinks like the Cornichon Martini and Chambord Margarita, alongside a curated French wine list. The perfect venue to catch up with your friends, spend your next Friday night at Jean Pierre!

Location: Jean Pierre, 9 Bridges St, Central

Grand Reopening of China Tang by Lai Sun Dining

China Tang by Lai Sun Dining has finally held its grand reopening on May 7! Under the guidance of Executive Chef Menex, the newly reopened venue will provide a refreshed, elegant dining experience that elevates classic Canton, Beijing, and Sichuan flavors.

Marking this special occasion, China Tang is offering an exclusive reopening deal: From May 7-13, during lunch service, diners will receive a special house-made Palmier; and at dinner, guests will be treated to a Snowflake Crisp with Imperial Superior Red Bird’s Nest.

Location: China Tang, Shops 411-413 4/F Landmark Atrium, 15 Queen's Road Central, Central 

Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie

Well-loved, talented Pastry Chef Mandy Siu, formerly a pastry chef at Michelin-starred L’Envol at The St. Regis Hong Kong, has opened her debut store Finesse Patisserie in Wan Chai on May 6.

The bakery features her signature cakes, alongside French-inspired small baked pastries that are created with meticulous craftsmanship and inventive flavor profiles. Don’t miss out on her beautiful creations in Wan Chai!

Location: Finesse Patisserie, 9 St Francis St, Wan Chai 

April

Picanhas’ Brings Latin American Culinary Theatre

A new fiery steakhouse, Picanhas' Wood-fired Steak & Wine, has opened on Elgin Street in Soho! Inspired by theatrical Latin American concepts, expect affordable prime cuts, bold flavors, and a front-row seat to kitchen action.

The star of the show would be the Brazilian Picanha- a succulent rump cap steak that is grilled over a Spanish Josper. The steaks are smoked, seared, and sliced tableside, finishing with a drizzle of house chimichurri. Other sharing dishes such as the 1kg T-Bone, 1.2kg Tomahawk, Duck Fat Chips, and Empanadas are available as well.

Location: Picanhas', G/F, 27-29 Elgin Street

TABLE by Sandy Keung Reopens at H Queen's

Celebrating its 11th year, TABLE by Sandy Keung has relocated to the heart of Central, elevating its vision of embracing seasonal ingredients-based dining. The restaurant focuses on blending Chinese and Western techniques using seasonal, sustainable ingredients grounded in traditional Chinese medicine and the 24 Solar Terms. Chef-owner Sandy Keung continues to pioneer seafood depuration with a unique ozone atoll system, ensuring the highest purity in her oceanic ingredients.

Signature dishes include the Mud Crab Meat & Roe Garlic Rice*, 'HK Typhoon Shelter' Angel Hair, and Line-caught Silver Tilefish with Hokkaido Uni- with each dish honoring local heritage with a refined, modern twist.

*Pre-order 3 working days in advance is required.

Location: TABLE By Sandy Keung, 23/F, H Queen's, 80 Queen's Road Central

Shanghai Plus Opens With an Elegant Blend of Cantonese and Shanghai Flavors

Shanghai Plus, an elegant fusion of Shanghai tradition and Cantonese creativity, makes it debut in Wan Chai introducing a menu of 77 dishes that reimagine regional Chinese cuisine through a Hong Kong lens.

Think Shanghai Fried Pork Ribs, Stewed Cantonese Meatball, and Braised Fish Maw Soup with Yellow Eel, Black Fungus served with Chrysanthemum. Don't miss their Crispy Pigeon as well, cooked to tender, juicy perfection with their special treatment coating.

The interior also echoes the East-meets-West philosophy with Shanghai's "Haipai" aesthetics, designed by Steve Leung Design Group.

Location: Shanghai Plus, Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai

Servo Brings Aussie Cool to Hong Kong

The newest all-day dining concept from The Arcane Collective, Servo brings a slice of Australia's food culture to Hong Kong. Inspired by down-under "servo" pit stops, this all-day eatery is designed to deliver hearty, no-fuss meals with wholesome flavors and good vibes.

The menu highlights classic dishes such as The Smashed Avocado on Sourdough with Chilli Jam, Homemade Sausage Roll with Kasundi, and Homemade chicken, leek, and mushroom "Chook" Pie for Two.

Once the evening rolls in, Servo transforms into a relaxed social hub with snacks and drinks menu, including a Charcuterie and Cheese Board, a well-curated selection of Australian wines, and other non-alcoholic beverages like Smoothies & Shakes classics.

Location: Servo, 7-19 On Lan Street, Central

The Latest Addition to the Izakaya Scene, ALWAYS JOY

ALWAYS JOY is the latest Izakaya venture from Yardbird Co-founders Matt Abergel and Lindsay Jang, occupying the space adjacent to Yardbird in Sheung Wan. This Izakaya concept offers a fresh, fun, family-style dining experience, using fresh and high-quality ingredients.

Some of their must-try dishes are the Clams with Corn and Jin Hua Ham, Pepper Lobster Yakisoba, and Braised Grouper with Gobo and Chayote. End your meal with their already viral Strawberry Sundae with Soba Granola and Red Shiso.

Location: ALWAYS JOY, Shop 1, G/F Nam Wo Hong Building, 148 Wing Lok Street, Sheung Wan

Tanukikoji Lands in Causeway Bay with Premium Solo Shabu Shabu and Sukiyaki Sets

If you love Japanese-style hotpot, you're in luck as Tanukikoji introduces an elevated solo dining experience, specializing in high-quality Hokkaido-style shabu shabu and sukiyaki. Each individual hotpot set features top-tier A5 Tokachi black Wagyu or Hokkaido rice pork, complemented by five signature daily-made broths and Hokkaido Nanohana rice.

The real standout is the one-of-a-kind Hokkaido Sea Urchin soup, limited to only 80 bowls a day. This luxurious pot of soup is made with Ichiban Dashi- Japan's prized first-brew broth- with sea urchins sourced from Rishiri, Rausu, and Okushiri Islands.

Location: Tanukikoji, Shop 4, G/F, Haven Court, 128-138 Leighton Road, Causeway Bay

March

Hoi King Heen, A Cantonese Delight

InterContinental Grand Stanford Hong Kong celebrated the grand opening of Hoi King Heen earlier this year on their below ground floor. Inspired by traditional Siheyuan architecture, its tranquil, courtyard-inspired design makes it ideal for family gatherings and business meetings, designed by Top 50 Hong Kong Designer, Nicole Choi. Complete with false skylights, the bright and open space transports diners to ancient China.

Under Executive Chinese Chef Yu Chiu Kwan, the restaurant offers Cantonese culinary heritage while adding modern twists using fresh, high-quality, responsibly-sourced ingredients. Indulge in refined classics that embrace traditional family recipes paired with a curated wine selection from China.

Location: Hoi King Heen, B2 Floor, InterContinental Grand Stanford Hong Kong, 70 Mody Road, East Tsim Sha Tsui, Kowloon, Hong Kong

Bánh Mì Nếm Opens Second Location

Bánh Mì Nếm, founded by Hong Kong-based Vietnamese KOL - Kiki Phung, focuses on serving authentic Bánh Mì (Vietnamese baguette sandwiches). The brand was first launched in Wan Chai last year and now has expanded to Central with its second location due to popular demand!

It has also made its way into MICHELIN's Hong Kong Street Food Restaurants Guide.

The Central branch offers their various classic Bánh Mì flavors, including an exclusiveMini Bánh Mì Set that comes with a mini stewed pork belly bánh mì with a choice of drink, which is available daily from 3-5:30PM.

Vegetarians are welcome as well as they also have non-meat options. Expect a queue when you go!

Location: Bánh Mì Nếm, 3 Chiu Lung Street, Central

Spice Bazaar in Tsim Sha Tsui

Spice Bazaar is a new modern Indian tandoor barbecue restaurant, founded by hospitality veteran Imran Khaleel and Executive Chef Balram Yadav, who has over 30 years of experience, including serving as a royal chef for Dubai's royal family.

Their menu features smokey tandoor-grilled meats, rich curries, and handcrafted fresh naan, such as Hyderabadi Lamb Shank Biryani, Old Delhi-style Butter Chicken, and Kashmiri Naan, just to name a few.

Weekday lunch sets, including one main, slow-cooked creamy daal, naan bread or basmati rice, dessert of the day, and one iced lemon tea, are also available if you're looking to visit on your lunch break, available from 12-3PM.

Location: Spice Bazaar, 4/F, 10 Prat Avenue, Tsim Sha Tsui 

Your New Go-To Café, Buffee

BUFFEE is a bakery café newly opened in Wan Chai, specializing in freshly baked goods and specialty coffee drinks. The name BUFFEE is a combination of Breakfast + Butter + Coffee.

Supported by local fan-favorite LY Bakery, the café produces various baked pastries, all crafted daily by the team from LY Bakery. Signatures include Buffee Croffin— a croissant-muffin hybrid, Pistachio Lava Danish, and Quiche in three flavors. Their beverage menu also features a variety of drinks such as coffee, matcha, and lemonade.

Location: Buffee, G06-07, Emperor Group, 288 Hennessy Road, Wan Chai

Yaowarat, Bringing Bangkok's Chinatown to Hong Kong

Joining as the latest addition of Thai cuisine on Hollywood Road, is Yaorawat, set to bring back the bold flavors of Bangkok's Chinatown to Hong Kong. The venue is decked out in nostalgic retro Thai posters and serving rock and roll vibes. Featured signature dishes include the Beef Premium Skewers, Whole Shrimp Cake, and Massaman Pork Cheek Curry. Of course, the classic Pad Thai, Green Curry, and Mango Sticky Rice are also available!

For the Hollywood Road neighborhood and lunch crowd, Yaowarat also offers an affordable lunch menu that includes a Thai soup of the day with a choice of Thai mains. Paired with these delectable dishes are Thai-inspired cocktails such as the Thai Collins and Kaffir Me, which are perfect for cooling down in the warmer weather.

Location: Yaowarat, Shop C, G/F CentreStage, 108 Hollywood Road, Central

February

LALA, a New French Dining Destination

Founded by MICHELIN-starred Chef Franckelie Laloum and hospitality expert Michael Larkin, LALA brings a fresh, fun approach to French fine dining to the residents of Hong Kong focusing on the simplicity and quality ingredients. The name LALA came from a combination of the first two letters of their last names, symbolizing their shared vision of creating a playful and casual French dining experience.

Their menu features modernized French classics, offering dishes such as Parsley Garlic Frog Legs, Duck, Poultry, Pâté en Croûte (pâté that is baked in pastry), and Sweetbread, Langoustine, Vol Au Vent.

Perfect for a quick lunch break for people working around Central area, make a reservation to enjoy their new menu!

Location: LALA, G/F, 29 Lyndhurst Terrace, Central

Peak Pizza by Black Sheep Restaurants Has Landed at The Peak

Following their pop-up at Stazione Novella, Peak Pizza has finally opened their doors at Victoria Peak, offering their signature New York City-style pizzas.

What's good: They offer their pizzas by the slice so diners can try out different flavors like the classic Pepperoni, Hawaiian, or their Chef's Special. Full-sized pizzas are also available as well.

What's even better: Their pizza slices are HKD38 a slice and HKD18 for unlimited refills of fountain soda.

Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter!

Location: Peak Pizza, Falcone, Messina, Butter, G/F, Peak Galleria, 118 Peak Road, The Peak

Experience the Art of Modern Chinese Cuisine at PATH with Tony Mok

PATH, an intinate 8-seater situated in Tsim Sha Tsui, is Chef Tony Mok's bold take on Chinese cuisine, fusing his Cantonese roots with Western fine dining techniques. Chef Tony Mok honed his skills at Hong Kong's two MICHELIN-starredAmber, and moved on to different MICHELIN-starred venues like Mono (1*), Écriture (2*), and Zén (3*) in Singapore.

Their seasonal course menu features innovative dishes like Malaysian-Chinese inspired Croustade with strawberry hot sauce infused with gochujang, Mixed Scallop Tartare with XO sauce, and salt-cured and air-dried Saba fish with cherry dressing, reminiscent of every Hong Kong person's childhood drink, Ribena.

With only eight seats available, a reservation is required via their website!

Location: PATH, 1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui

Japanese Bakery Moropain's First Overseas Branch Opens in Hong Kong

A renowned Japanese bakery from Fukuoka, Moropain, has opened its first overseas branch in Hong Kong. The bakery offers a variety of freshly baked items including their signature Melon Bread and Hong Kong-exclusive Tiramisu Melon Bun and Matcha Melon Bun.

Due to a high demand of the Tiramisu Melon Bun, the bun will be offered three different times a day (10AM / 12PM / 2PM) and as Moropain only bakes 20 pieces per flavor a day. Expect a queue!

The bakery closes on Monday and they're open from 9AM-5PM or until everything is sold out, so always double-check before heading to the bakery.

Location: Moropain, 29 Granville Road, Tsim Sha Tsui

Babette, a Contemporary French Restaurant Opens in Central

Babette, a new French concept founded by Remi Brunet and Clement Jacquel - the duo behind Croque, offers a fresh and lighter take on French cuisine.

The menu highlights creative interpretations of French classics such as Poulet Jaune - whole poached yellow chicken served with Koshikari rice, Poireaux Vinaigrette - confit leek with Gribiche sauce, and Gnocchis Parisiennes - gnocchi pasta with mornay bechamel.

Babette is open daily with lunch, brunch, and à la carte offerings! Visit their Instagram to learn more.

Location: Babette, Shop G-3, G/F, Nan Fung Place, 173 Des Voeux Road, Central

Omaroo Grill, a New Australian Steakhouse by Wooloomooloo Group

Located on the 26th floor of H Queen's in Central, Omaroo Grill is Wooloomooloo Group's newest venture. The name Omaroo means "a beautiful view" in the Aboriginal language of Australia, reflecting the venue's stunning Victoria Harbor dining backdrop.

Omaroo Grill's menu highlights premium wet-aged Australian steaks such as the 2kg Wagyu Tomahawk and Beef Wellington, sustainably-sourced seafood dishes, and vegetarian options as well.

Open daily for lunch from 11:45AM-3PM and dinner from 5:30PM-11PM. Dine with the breathtaking views of Victoria Harbor, no matter during the day or night.

Location: Omaroo Grill, 26/F, H Queen’s, 80 Queen’s Road Central, Central

CIAK Reopens Its Doors at Hong Kong Ocean Park Mariott Hotel

Celebrated Italian pizzeria by Lai Sun Dining, CIAK, has reopened its doors at Hong Kong Ocean Park Mariott Hotel. Situated within the Prohibition Grill House & Cocktail Bar, diners can now order their iconic freshly made pizzas and pastas again since their tenure in Landmark in Central! They are still offering fan favorites like their signature Prosciutto and Formaggi pizza and the 5 Formaggi pizza.

For those who suffer from a "lunchtime dilemma," don't worry! CIAK offers a 2 Gusti "50/50" pizza where diners can pick two different flavors baked in one pizza.

Open daily from 12PM-2:30PM and 6PM-10PM. Go get your pizza cravings satisfied at CIAK!

Location: CIAK, G/F (Portion C) at Club Wing, Hong Kong Ocean Park Marriott Hotel, Ocean Park, 180 Wong Chuk Hang Road, Wong Chuk Hang (At Prohibition Grill house & Cocktail bar)

January

Torikizoku – Bringing Authentic Japanese Yakitori to Hong Kong

Famous Japanese yakitori chain Torikizoku has opened its first Hong Kong branch at Tuen Mun Town Plaza. Known for its affordable and high-quality skewers, Torikizoku has arrived to bring a taste of Osaka to local diners.

Some of its must-try yakitori are their Kizokuyaki Chicken, Shio Chicken Wings, and Hong Kong-exclusive dishes like Matcha Warabi Mochi and Ice Cream. Complement your meal with drinks such as Mega Beer, Kodawari Sakaba Lemon Sour, and refreshing fruit teas.

Torikizoku is a must-try for our fellow New Territories residents or Yakitori enthusiasts!

Location:Torikizoku, Shop 1108-1111, 1/F, Tuen Mun Town Plaza Phase 1, 1 Tuen Shun Street, Tuen Mun

Marmo Bistro, a New French Dining Concept by Rosewood Hong Kong

Introducing Marmo Bistro, Rosewood Hong Kong’s first venture into French cuisine. Enjoy timeless French dishes crafted by Chef Giovanni Galeota in a cozy setting, capturing the charm of a Parisian neighborhood.

The menu at Marmo features French classics including Foie Gras Torchon, Sole Meunière, and the Bouillabaisse, alongside desserts like the iconic Tarte Tropezienne. Complete your French dining experience with their curated wine list and aperitivo-style cocktails.

Location:Marmo Bistro, Ground Floor, Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong

Epicurean Group Reveals a New Spanish Concept – Aire

Joining Pica Pica and BÀRBAR under Epicurean Group, Aire promises a fresh take on Spanish cuisine focusing on authentic Basque grill cooking. Their menu features high-quality seafood and meats sourced from Spain, the Atlantic Ocean, and Mediterranean Sea to create delicious individual tapas and plato dishes for sharing.

Make the most out of your experience with Aire’s outdoor seating and enjoy the refreshing winter weather on their terrace.

Location: Aire, Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay

An Addition to Korean Cuisine in Hong Kong – Myth Jokbal

Myth Jokbal, a popular Korean establishment specializing in braised pig trotters (also known as Jokbal in Korean), has landed in Hong Kong. Celebrated for its tender, flavorful pork trotters, it has become a must-eat for both locals and visitors in Seoul. Now, you don’t have to fly to Seoul to try this!

Their menu features original, garlic, and spicy flavored pig trotters, including other side dishes like rice balls, knife-cut noodles, and hangover soup.

Hot tip: Go early as there will be a long queue!

Location:Myth Jokbal, Shop C, Soundwill Plaza II Midtown, 1-29 Tang Lung Street, Causeway Bay

Little Napoli is Back in Wan Chai

Known for its authentic Neapolitan-style pizzas, Little Napoli has relocated from Happy Valley to a larger venue in Wan Chai. The new location features an open kitchen, wood-fire oven from Naples, and can seat up to 22 people.

Diners can choose from their different categories of Pizza and sides - Pizza Classica, Pizza Speciale, Pizza Portafoglio, Pizza Fritta, and bowl platters guaranteed to satisfy your pizza cravings!

Location: Little Napoli, G/F., No. 6 -16 Tai Wong Street East, Wan Chai