New Restaurant & Bar Openings to Explore This August 2025
Hong Kong/ Delish/ Reviews

New Restaurants You Need to Try This August

FUMI Joe 4Photo by FUMI Joe

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—bookmark it to stay up to date with the latest openings and happenings in Hong Kong!

August

A New Thai Spot in TST: Siaw "友"

Siaw "友"
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

The Lasagna Factory
The Lasagna Factory

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, andClassic 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

LE-TA-SU
LE-TA-SU

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 brandnew 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

FUMI Joe
FUMI Joe

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 Wagyuwith 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

All Day Parfait
All Day Parfait

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
Solstice

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
NEXT Shikaku

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

Young Dabang
Young Dabang

Get ready, Sha Tin! Young Dabang, Korea's beloved tteokbokki chain, has landed at New Town Plaza! Their customizable Tteokbokki Pot, features a lengthy35cmtteokbokki(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, andcheese-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!

Dr. Fern
Dr. Fern

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 biteswith 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

Shoo Loong Kan Hotpot
Shoo Loong Kan Hotpot

Sichuan hotpotpowerhouse from ChengduShoo 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

AER
AER

More than just a bar or restaurant, AER (Aesthetic Radio) arrived in Central as the neighborhood's latest multi-sensorycultural 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

Bar Mind – 念
Bar Mind – 念

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

Sichuan Rouge
Sichuan Rouge

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

The Porch
The Porch

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
Thai Pai Dong

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

GOSSiP
GOSSiP

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

Halff Bakery
Halff Bakery

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 BagelTriple 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!

LocationHalff Bakery, 63B, Third Street, Sai Ying Pun

Mama Tiger Noodles, a Vibrant Thai Noodle Bar

Mama Tiger Noodles
Mama Tiger Noodles

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 NoodlesKhao SoiTom Yum Sukhotai, along with appetizers like Hat Yai Fried ChickenHandmade Wonton, and Crispy Chicken Skin.

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

Primo Posto Ristoro Opens on Shin Hing Street

Primo Posto Ristoro
Primo Posto Ristoro

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 MeatballsVitello 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 TiramisuAlmond 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
Yorucho

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 sashimireimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robatadelights 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 Soupwhen 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
Madara

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

VOON by Edward Voon
VOON by Edward Voon

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 takeson 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 Gratinwith 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
PINTXOS by bárbar

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
gróa

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.

gróa
gróa

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
ROUCOU

ROUCOU, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’sfirst 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

Jean Pierre
Jean Pierre / 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
China Tang / Lai Sun Dining

China Tang by Lai Sun Dining has finally held its grand reopening onMay 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

Finesse Patisserie
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

Picanhas
Picanhas'

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

TABLE
TABLE by Sandy Keung

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
Shanghai Plus

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

Servo
Servo

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
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

Sukiyaki
Tanukikoji

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 Nanohanarice.

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

Hoi King Heen Dim Sum
Hoi King Heen

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
Bánh Mì Nếm / @banhminem.hk

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 itssecond 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-meatoptions. Expect a queue when you go!

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

Spice Bazaar in Tsim Sha Tsui

Spice Bazaar
Spice Bazaar

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
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

Yaowarat Thai Food
Yaowarat

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

LALA
LALA

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

Peak Pizza
Peak Pizza / Blacksheep Restaurant

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 HKD38a slice and HKD18 for unlimitedrefills 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
PATH

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

Moropain
Instagram / @moropainhk

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
Instagram / @babette.hk

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 interpretationsof 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

Omaroo Grill
Website / Omaroo Grill

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

CIAK
Instagram / @ciakconcept

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

Japanese Yakitori Chain
Torikizoku

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

French Restaurant in Rosewood Hong Kong
Marmo Bistro / 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

A new Spanish restaurant by Epicurean Group
Aire / Epicurean Group

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

Braised Pig Trotters by Myth Jokbal
Instagram / @mythjokbalhk

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

Authentic Neopolitan Pizza in Hong Kong
Instagram / @littlenapolihk

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

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Hong Kong/ Delish/ Reviews

The Aubrey at Mandarin Oriental, Hong Kong Unveils Japanese Inspired Menu

20250901 The Art of ShibumiPhoto by The Aubrey at Mandarin Oriental, Hong Kong

The Aubrey at Mandarin Oriental, Hong Kong has unveiled “The Art of Shibumi,” a visionary new cocktail menu created by its acclaimed Bar Manager Stefano Bussi, recently named Bartender of the Year for Hong Kong and Macau at the Diageo World Class 2024.

Inspired by shibumi, a Japanese philosophy representing effortless beauty and depth beneath simplicity, the new menu invites guests to explore elegance, complexity, and quiet experimentation.

Shibumi captures everything I love about cocktails,” said Bussi. “It’s not about what’s loud or showy, it’s about what reveals itself slowly. Every detail, every flavour, is considered and deliberate, but nothing is overworked.”

The Omakase Bar at The Aubrey at Mandarin Oriental, Hong Kong
The Omakase Bar | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong

Departing from the traditional way of categorising drinks by spirit or technique, “The Art of Shibumi” is divided into four stylistic categories — Elegant, Refined, Imperfect, and Balanced — each offering a distinct lens to experience a theme that values balance, restraint, and creative clarity, without hierarchy or progression.

The Art of Shibumi: Exploring the Categories

Four cocktails from the "Elegant" category
(From left) Hanakotoba, Yūga, Kanso Martini, Yohaku Negroni | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong
  • Elegant: focusing on clarity and precision, these drinks are light, clean, and quietly expressive, often featuring floral and crisp notes. Examples include: Hanakotoba, a delicate low ABV martini made with Daiyame Imo shochu, Nikka Coffey Gin, Sakura, and jasmine; Yūga, a graceful vodka sour with Hassaku Rocks, strawberry, and tarragon; Kanso Martini, using Roku Gin, umeshu, and pickled oolong grape; and Yohaku Negroni, a reinterpretation of the classic with bourbon, shochu, and cocoa-seasoned glassware.
Four cocktails under the "Refined" category
(From left) Start Here, Chinmoku, Seijaku Spritz, Shizen Sour | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong
  • Refined: building on the clarity of Elegant, but more layered and experimental. Highlights include Start Here, a tequila-based cocktail with seasonal fruit shrub and dill; Chinmoku, a clarified milk punch with sake, green apple, and nori; Seijaku Spritz, a low ABV cocktail with Mancino Bianco Ambrato Vermouth, Blanc de Blancs, mango, and brown butter; and Shizen Sour, made with whisky, brandy, pistachio, caramel, and miso, garnished with Togarashi dust.
Four cocktails under the "Imperfect" category
(From left) Wa-Bi-Sa Negroni, Kage No, Fukinsei, The Flawed Martini | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong
  • Imperfect: inspired by the Japanese concept of wabi-sabi, these cocktails embrace contrast, texture, and asymmetry. Highlights include the Wa-Bi-Sa Negroni, made with banana, wasabi, and cachaça; Kage No, a take on the espresso martini with dandelion, burdock root, and coffee husk; Fukinsei, an off-balance and vibrant cocktail with olive, citrus, and brown butter; The Flawed Martini, incorporating leftover Wagyu oil, peanut butter, and oyster leaf; and the Shibumi, mixing Los Siete MisteriorMezcalyuzu, cinnamon, dry wine, oregano, and elderflower.
  • Balanced: zero-proof interpretations of one cocktail from the other sections.
The highballs to complement the other categories
(From left) Utsukushi, Mio Highball, and Nihonjin | Courtesy of The Aubrey at Mandarin Oriental, Hong Kong

The menu also includes a trio of highballs that echo the philosophy of the three stylistic sections: Utsukushi, an earthy, mineral blend of cacao husk, dark rum, and Kokuto Shochu; Mio Highball, a floral, expressive profile made with Johnnie Walker Blue Label, guava, and Moscato; and Nihonjin, a bold, avant-garde approach that layers Japanese whisky, awamori, matcha, tomato, and sesame.

Beyond the cocktails, the printed menu reflects Japanese craftsmanship. Hand-stitched with traditional Japanese binding techniques, textured paper, hand-drawn icons, and delicate gold brushwork, it is designed as an extension of the shibumi philosophy. “Every element plays a part,” says Bussi. “The experience starts before the first sip.”

With “The Art of Shibumi,” The Aubrey positions itself at the forefront of Hong Kong’s drinking culture, where restraint, balance, and creative clarity find a place in modern mixology.

For more information and updates, visit The Aubrey’s website here, and follow their Instagram. Reservations are available here.

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Hong Kong/ Delish/ Reviews

O’rm Brings Refined and Trendy Korean Dining to Soho

OrmPhoto by O'rm

A new intimate dining destination just opened in Soho, offering guests an elevated take on Korean cuisine.

Introducing O’rm, a 20 to 23-seat setup inspired by the volcanic peaks of Jeju Island in South Korea. The new restaurant offers a unique blend of modern Korean dishes, artisanal Korean beverages, and a vibrant atmosphere set to deliver an experience that is refined, trendy, and authentic.

Seating area
Courtesy of O'rm

Created by the former Executive Chef at Korean suljib OBP, Chef Junwoo Choi and Beverage Director Ted Ko of KAVE Group, in collaboration with Marketing and Curatorial Director Stella Yim, who brings her artistic vision for this new venture, O’rm boasts an open kitchen set up with a select six to eight seats at the chef’s table, allowing diners a front row view of the artistry and culinary action behind every dish. Soho’s new favorite spot puts an emphasis on being a welcoming destination, even applying a walk-in-only policy and offering every guest a complimentary rice wine taster that accompanies any food order, which enhances the dining experience.

Chef's table
Chef's Table | Courtesy of O'rm

O’rm features a thoughtfully curated menu tailored for sharing, all designed to pair beautifully with their extensive selection of boutique artisan Korean wines and spirits.

If you’re looking for something light, the Yuk Hoe (HK$168) comes highly recommended, which is a creative twist on the traditional Korean dish featuring Wagyu beef and seaweed crisps accented with soy glaze and caviar. Other standout dishes include the citrusy Kamquat Salad (HK$98), complemented by crispy chips and lettuce, and the Mini Crab Kimbap(HK$88), which offers delicate bites of Alaskan crab with daikon and perilla leaves.

However, we do recommend coming in hungry in order to try their delectable range of offerings such as theJjajang Tteok-bokki(HK$128), the Bibim Buckwheat Noodles (HK$138) — O'rm’s take on the traditional Korean perilla oil noodles that combine caramelized kimchi with a savory soy dressing and perilla oil, and their char-grilled meat dishes such as LA Cut Short Rib (HK$278) and the Spicy Pork Jowl (HK$188) — both grilled to perfection and boasting smoky and tender flavors that are simply irresistible!

For vegans, they have the deep-fried Cauliflower (HK$118), glazed in a sticky and spicy gochujang sauce, which cleverly mimics the popular Korean fried chicken.

On the beverage side, O’rm holds an impressive selection of over 60 traditionally crafted Korean spirits, ranging from fresh yuzu rice wine to the innovative Won Soju by Jay Park. They also offer Korean sake and boutique natural wines like Koyberpunk Field Blend Cabernet Sauvignon, as well as Japanese whisky and Hong Kong’s finest craft beers.

With a thoughtful design and incredible offerings, Or’m is shaping up to be a neighborhood favorite, serving up big flavors with the buzz of Seoul and a touch of Hong Kong charm.

For reservations at their Chef’s table, you can book here, send a direct message on their Instagram page, or call +852 5500 3679. 

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

OperationHours: Monday to Saturday, 6 PM to 12 AM (last order at 11 PM)

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Hong Kong/ Delish/ Reviews

Tokyo’s Ramen Kamo to Negi Brings Its Signature Duck Ramen to Regent HK

Ramen Kamo to Negi1Photo by Regent Hong Kong

Just 10 days before Mid-Autumn festival arrives, Hong Kong diners will get a rare taste of Tokyo’s ramen mastery as Ramen Kamo to Negi, one of Japan’s most acclaimed ramen shops, arrives at Regent Hong Kong’s Harbourside for a limited-time pop-up from Sep. 27 to Oct. 8, 2025.

Known for its refined duck broth and minimalist philosophy, Ramen Kamo to Negi has earned its prestigious status in Tokyo for elevating ramen to an art form. At Harbourside, guests will witness the craft firsthand at a live cooking station, where chefs prepare steaming bowls of duck ramen using five essential ingredients: premium Japanese duck, seasonal green onions, triple-blended soy sauce, purified water, and custom-made noodles.

The broth, simmered for two days with Japanese duck and seasonal green onions, is clear yet deeply flavorful, highlighting the natural sweetness of duck without any gamey notes. A blend of soy sauces from Banshu Takarazuka (播州龍野), Chiba (千葉), and Aichi (愛知) adds depth and umami, while the noodles, specially made from whole wheat and premium flour, are springy and firm, designed to complement the broth’s elegance.

Regent Hong Kong Harbourside
Courtesy of Regent Hong Kong

During the pop-up period, guests can enjoy Ramen Kamo to Negi’s signature ramen during Harbourside’s lunch buffet (starting from HK$558) and dinner buffet (starting from HK$698). To round out the experience, Harbourside Head Chef Oliver Zee has curated a selection of Japanese-inspired dishes, including Okonomiyaki, Shogayaki, and Braised Pork Knuckles with Brown Sugar, offering a broader taste of Japan’s culinary landscape.

This collaboration is part of Regent Hong Kong’s commitment to immersive dining experiences, blending global flavors with local hospitality. With its stunning views of Victoria Harbour and reputation for culinary excellence, Harbourside provides the perfect stage for this cross-cultural culinary event.

Reservations are highly recommended, as this exclusive pop-up is expected to draw ramen lovers and curious foodies.

Make your reservation now via this link. Don’t forget to follow Regent Hong Kong’s Instagram and Facebook, and Ramen Kamo to Negi’s Instagram for more information.

Harbourside, Regent Hong Kong

Location: G/F, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong

Lunch Buffet Opening Hours: 12 NN to 2:30 PM (Monday to Friday); 12 NN to 3 PM (Saturday, Sunday & Public Holiday)

Dinner Buffet Opening Hours: 6 PM to 10 PM (Monday to Friday & Sunday); 5:30 pm to 8 pm; 8:30 pm to 11 pm (Saturday and Public Holiday)

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Hong Kong/ Delish/ Reviews

Whiskies & More Returns for Its 9th Year at Tiffany’s New York Bar

010920025Photo by Timeless & Tasty

Premium spirits supplier Whiskies & More is celebrating its 9th anniversary with a takeover at Tiffany’s New York Bar at the Intercontinental Grand Standford Hong Kong on Sept. 13 to 14, 2025! Now in its fourth year, the highly anticipated tasting event will showcase over 100 expertly curated whiskies and premium spirits, offering guests a curated journey of timeless classics and exciting new discoveries.

The heart of this discovery is Whiskies & More’s signature “Whisky Journeys” event, a tasting experience designed for every level of whisky drinker. The event features three themed tasting sets Starter, Explorer, and Adventurer — each journey featuring five specially selected whiskies grouped by distinct flavor profiles: Fruity & Fresh, Floral & Delicate, Sweet & Dreamy, Spicy & Fiery, and Smoky & Strong.

All these sets were designed to help guests explore new flavor dimensions and uncover hidden gems from distilleries around the world with ease.

A bottle and its box
Clynelish 26 Years | Courtesy of Whiskies & More

This year’s “Whisky Journeys” features a lineup that raises the bar even higher with a selection of rare treasures. These include the Clynelish 26 Years (a single-cask Highland single malt with bold tropical fruit and spice), the Vintage Miltonduff 1983 (a 34-year-old Speyside single malt with notes of nectarine, baked apple, and cinnamon), and the GrandChampagne Cognac 1992, the latest release in the “Precious Moments” series — limited to only 70 bottles.

Guests will also be able to enjoy a dram of Whiskies & More’s exclusive 9th Anniversary bottling, a limited-edition release crafted in celebration of this milestone.

Tickets are priced at HK$68 per person and are now available on Whiskies & More’s online store, Timeless & Tasty, and the Intercontinental Grand Stanford Hong Kong’s e-shop. The first 20 tickets sold each day of the event through the Timeless & Tasty website will come with a surprise goodie bag valued at over HK$228.

The Whiskies & More’s “Whisky Journeys” event will be held from 3 PM to 9 PM, with guests encouraged to bring their own glasses.

For more information and updates, follow Whiskies & More on Facebook and Instagram.

Location: Tiffany's New York Bar, G/F, InterContinental Grand Stanford Hong Kong, 70 Mody Rd, Tsim Sha Tsui

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Hong Kong/ Delish/ Reviews

The Chuan Whisky Debuts in Hong Kong with Michelin-Starred Experience

11Photo by The Chuan Whisky

Hong Kong’s whisky scene has now got a refined new addition. And, from now through September 30, whisky lovers and culinary connoisseurs can experience the launch of The Chuan Pure Malt Whisky, China’s premium malt whisky, through an exclusive pairing menu at Rùn, a two-MICHELIN-starred Chinese restaurant at The St. Regis Hong Kong.

The Chuan Whisky's distillation room in Sichuan
Courtesy of The Chuan Whisky

Crafted at The Chuan Malt Whisky Distillery, by Pernod Ricard, in Mount Emei, Sichuan, and led by Chief Distiller Dr. Yang Tao, The Chuan Pure Malt Whisky is the result of a meticulous blending process using oak casksfrom three continents. American bourbon casks lend vanilla and floral notes, Spanish sherry casks add candied sweetness, and Chinese Danling™ oak casks from Changbai Mountain infuse the spirit with sandalwood and aged tangerine peel, creating a rich, layered profile that reflects both global techniqueand Chinese characteristics.

To celebrate its Hong Kong debut, Executive Chinese Chef Hung Chi-Kwong at Rùn has curated an eight-course menu inspired by his visit to the distillery and the flavors of Sichuan.

Grilled lobster tail and barbecued Ibérico pork.
Courtesy of The Chuan Whisky

The savory heart of the menu leans into umami and spice with smoky CHUEN peppercorn pigeon, barbecued Ibérico pork paired with chilled mantis shrimp marinated in yellow wine and Sichuan peppercorn, and a grilled lobster tail glazed in whisky-infused soy sauce that mirrors the malt’s depth and warmth. These dishes offer a dynamic interplay of textures and aromatics, echoing the whisky’s layered finish.

On the lighter, more refined end, the menu features delicate preparations like a double-boiled abalone soup served in baby coconut, and a steamed French toothfish fillet with crispy rice rolls and pickled chili, showcasing restraint and clarity of flavor. Earthy notes come through in the braised sea cucumber stuffed with Emei bean sprouts, while the seasonal melon with dried seafood and abalone sauce adds a touch of brightness and acidity.

The meal concludes with a duo of desserts that nod to The Chuan’s aromatic profile: a baked lotus puff infused with jasmine tea and a coffee-scented milk pudding, both offering a subtle, elegant finish to a richly layered dining experience.

The pairing menu is priced at HK$5,988 for two and HK$9,988 for four, each including a bottle of The Chuan Pure Malt Whisky.

Make your reservations via The St. Regis Hong Kong Online Shop now, and check out Pernod Ricard’s website, Instagram, and X (formerly Twitter) for more of their offerings. Stay updated by following The Chuan Whisky and Rùn on Instagram.

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Hong Kong/ Delish/ Reviews

Fine Dining Restaurant Donovan Debuts Lunch Set & Long Lunch Menu

Maine Lobster Agnolotti 1 1Photo by Donovan by Scott Pickett and Donovan Cooke

Chef-led fine dining restaurant, Donovan, is expanding its offerings with a new weekday lunch set menu and a weekend long lung menu, featuring elevated European classics with a French twist.

Crafted by chefs Scott Pickett and Donovan Cooke, the new menu embodies a delightful ensemble of flavors inspired by the restaurant’s vibrant spirit, with each dish infused with seasonal Australian, European, and Japanese ingredients.

The Lunch Set Menu is available Tuesday to Friday during lunch hours(12 PM to 3 PM) and highlights a variety of refined selections offered in 2-course (HK$300), 3-course (HK$380), and 4-course (HK$480) meals.

On Saturdays, guests can indulge in the 4-course Long Lunch Fest (HK$480 per person), which serves the best of European weekend vibes through a filling meal.

Menu Highlights

Both menus begin with four refreshing appetizers, including Japanese Hamachi paired with Chardonnay, hazelnut and apple, Hokkaido Scallop Tartare mixed with Tomato, ibérico ham and basil, the 62-degree Slow Cooked Egg served with Potato, salsify and chorizo, and Green Peas Velouté, featuring Razor clam, lemon and creme fraiche.

Guest can choose one from the exquisite lineup of main courses that includes their signature King Salmon served alongside Bouchot mussels, saffron, and basil; the Ibérico Pluma with butternut pumpkin and Parisian gnocchi, featuring rich pork flavor and a chewy texture, topped with a spiced sauce; and the Slow-Cooked Chicken wrapped in Italian lardo and served with baby gem and maitake mushrooms, creating a medley of textures and aromas.

The Braised Wagyu Beef Cheek with Vichy carrot and celeriac is also a must-try, exclusive for weekday diners. Guests can also take it up a notch with some premium Australian winter truffles (HK$80 for 3g) or the Maine Lobster Agnolotti for just HK$198, a dish featuring tender diced lobster and fennel, complemented by a smooth scallop mousse, zesty lime, and a hint of cayenne pepper. The Agnolotti is also prepared with three sauces: a vibrant green sauce, a smoky tomato sauce, and a rich dark lobster sauce, giving guests a variety of flavors that will surely tickle their palates.

End your meals with something sweet with a choice of their signature desserts such as the Valrhona Chocolate Coulant made with mandarin sorbet, candied citrus and fresh zest, and the Pistachio and Cherry with caramelized pistachio and drunken cherries in middie, topped with cherry sorbet. Guests can also enjoy their premium selection of cheeses for only HK$160.

Elevate your dining experience with some incredible wine pairings to go with every course. Weekend diners can indulge in a free flow Wine flight (HK$280 per person) or Champagne flight (HK$380 per person), featuring Perrier Jouet Champagne and a fine selection of wines, while weekdays offer wine glasses at HK$260 (2 glasses/per person), HK$340 (3 glasses/per person), and HK$420 (4 glasses/per person).

You can book a table via the website or call +852 3101 4008/WhatsApp +852 5228 7006.

For more information, follow Donovan on Facebook and Instagram.

Donovan by Scott Pickett and Donovan Cooke

Location: 16/F, Cubus, 1 Hoi Ping Road, Causeway Bay

OperationHours: Tuesday to Saturday

Lunch: 12 PM to 3 PM 

Dinner: 6:30 PM to 10:30 PM 

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Hong Kong/ Delish/ Reviews

What Are the Top Places to Eat Solo in Hong Kong Without Feeling Awkward?

Untitled design 9Photo by The Beat Asia

Let’s be honest, dining alone can feel intimidating, especially in a city as fast-paced and social as Hong Kong. But here’s the truth: eating solo here isn’t just accepted but even quietly celebrated. Whether you’re a local introvert, business traveler between meetings, or simply craving some quality me-time, Hong Kong offers a vibrant mix of eateries where you can dine alone without a second thought.

From steamy ramen booths to sizzling BBQ counters, Hong Kong’s food scene is tailor-made for solo diners. You’ll find restaurants that prioritize privacy, speed, and comfort, places where eating alone is the norm, not the exception. And if you’re more of a street food wanderer, the city’s bustling neighborhoods like Mong Kok and Causeway Bay offer endless options for standing snacks and quick bites that require zero social effort.

This guide rounds up some of the best spots across Hong Kongwhere you can enjoy a meal solo without feeling awkward. Whether you’re in the mood for Japanese yakiniku, classic dim sum, or a cha chaan teng (茶餐廳) milk tea paired with a pineapple bun, these places serve up delicious food with a side of solo-friendly vibes.

Yakiniku Like

Yakiniku Like solo diner at grill
Instagram/ Yakiniku Like

Yakiniku Like brings Tokyo’s solo barbecue culture to Hong Kong with precision and style. With personal smokeless grills at every seat, diners can cook their own wagyu, pork belly, or chicken just the way they like it. The menu is streamlined with affordable set meals, and the vibe is casual and efficient, ideal for solo diners who want a quick, satisfying meal without the social pressure.

Location: Yakiniku Like, Unit 270-273, Shun Tak Centre, Connaught Rd Central, Sheung Wan (click here for more locations)

Ichiran Ramen

The OGof solo slurping, Ichiran Ramen is practically a shrine for solo diners. Famous for its individual booths and zero-interaction ordering system, this Japanese chain lets you customizeyour tonkotsu ramen down to the noodle firmness and spice level. Once seated, you fill out a form, slide it through the curtain, and wait for your bowl to appear, small talk with awkward glances absent.

Location: Ichiran Ramen, Shop F-I, G/F, Lockhart House, Block A, 440 Jaffe Road, Causeway Bay (click here for more locations)

Dim Dim Sum

A selection of Dum Sum like har gow, siu mai
Dim Dim Sum

Dim sum without the drama, Dim Dim Sum is a beloved local dim sum chain that blends tradition with playful innovation. Perfect for solo diners, the menu features bite-sized delights like har gow (蝦餃), siu mai (燒賣), and their signature custard bun. The casual setting and efficient service make it easy to enjoy a quick, satisfying meal without the fuss of group dining.

Location: Dim Dim Sum, G/F, 106 Tung Choi Street, Mong Kok (click here for more locations)

Min Jun

Min Jun's Causeway Bay branch
Instagram/ Min Jun

Cart noodles with a modern twist, Min Jun is a wildly popular cart noodleshop located in Causeway Bay, offering a fresh take on a beloved Hong Kong street food tradition. Diners customize their bowls by choosing from a variety of noodles, soup bases (like curry, mala, or braised pork broth), and toppings such as pork blood jelly, curry fish balls, radish, and pig skin. The flavors are bold, the portions generous, and the vibes casual, making it perfect for solo diners who want comfort food without a crowd. Despite frequent queues, the turnover is fast, and the experience is well worth the wait.

Location: Min Jun, Shop 5, G/F, V Point, 18 Tang Lung Street, Causeway Bay(click here for more locations)

Grill Cambo

Thai skewers that hit the spot, Grill Cambo has two branches Located in Lan Kwai Fong and Causeway Bay, a Thai-style skewer haven that’s perfect for solo diners craving bold flavors like satay. You can mix and matchskewers like squid tentacles, chicken skin, and white eel, or opt for rice dishes like Thai green curry beef brisket rice. The casual vibe and affordable prices make it ideal for a solo feast after a night out or a quick lunch.

Location:Grill Cambo, G/F, 1 Wo On Lane, Central (Click here for more locations)

Australia Dairy Company

Queueing is occasionally needed for Australia Dairy Company
Instagram/ Australia Dairy Company

A true cha chaan teng (茶餐廳) icon, Australia Dairy Company is famed for its lightning-fast service and nostalgic Hong Kong-style breakfast and afternoon tea sets. Solo diners are certainly welcome because no one cares if you’re alone, just be ready to share a table and order quickly. Their silky scrambled eggson toast, macaroni soup with char siu, and steamed milk pudding are must-tries. It’s cash-only and often packed, but customer turnover is also fast here, so you won’t wait long.

Location:Australia Dairy Company, G/F, 47-49 Parkes Street, Jordan

Your Local Cha Chaan Teng (茶餐廳)

Dining at a local Cha Chaan Teng

Adding onto our Australia Dairy Company entry, Hong Kong’s Cha Chaan Tengs are the city’s answer to diners for being fast, affordable, and always buzzing. Whether you’re grabbing a pork chop bun, fried rice, or a milk tea, these spots are built for solo dining. Sharing tables is common, and no one bats an eye if you’re eating alone. Places like Kam Wah Café in Prince Edward or Lan Fong Yuen in Central offer nostalgic menus and a slice of local culture. It’s the kind of place where you’re alone, but never lonely.

Location: Cha Chaan Tengs are found anywhere across Hong Kong

Local Street Food

Street food shop offers a selection of local flavors

Hong Kong’s street food scene is a solo diner’s paradise. In neighborhoods like Mong Kok, Causeway Bay, and Tai Po, you’ll find stalls selling curry fishballs, siu mai, cheung fun, all served in cups or on skewers for easy on-the-go snacking. No seating, no judgment, it’s fast, flavorful, and fiercely local.

Location: Street food stalls can be found anywhere across Hong Kong, and popular neighborhoods include Mong Kok, Causeway Bay, Tai Po, and Temple Street Market

Dining alone in Hong Kong isn’t something to shy away from because it’s a chance to savor the city’sculinary diversity on your own terms. Whether you’re tucked into a ramen booth, customizing your cart noodles, or standing on a street corner with fish balls in hand, solo meals here are all about freedom and flavor. With so many eateries designed for efficiency, comfort, and individuality, eating alone in Hong Kong feels less like a compromise and more like a quiet celebration of the city’s vibrant food culture.

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Hong Kong/ Delish/ Reviews

TamJai's Canned Zhajiang Brings Iconic Noodle Flavor to Your Pantry

Tam JaiPhoto by Instagram/ TamJai Yunnan Mixian

If you’ve ever craved TamJai’s signature zhajiang topping outside of noodle shop hours, your wish has just been canned, in the best way possible. TamJai Yunnan Mixian, Hong Kong’s cult-favorite noodle chain, has officially launched its first-ever canned zhajiang sauce.

Priced at an affordable HK$18, this limited-release item is now available across all TamJai outlets in Hong Kong, offering fans a portable version of the savory meat sauce that’s long defined the brand’s mixian bowls.

Zhajiang, literally “fried sauce” in Mandarin, is a rich, umami-packed blend of minced meat and fermented soybean paste. Originating in Shandong and popularized in Beijing as zhajiangmian, it’s often compared to a Chinese-style meat ragu. TamJai’s take leans into Hong Kong’s sweeter palate, with a smoother texture and a hint of sugar that makes it especially comforting.

The canned zhajiang is designed for versatility. Spoon it over rice, stir it into instant noodles, or even spread it on toast. It’s said to be slightly thicker and sweeter than the freshly made version served in-store.

No heating required, though warming it up can enhance the aroma and texture. The product is shelf-stable and travel-friendly, making it a perfect souvenir or care package item for Hongkongers abroad. It’s part of a growing trend where local brands are packaging iconic flavors for global reach without compromising on authenticity.

Whether you’re stocking up for late-night cravings or gifting a taste of Hong Kong to friends overseas, TamJai’s zhajiang tin is a flavorful slice of local culture, now ready to travel.

Check out TamJai Yunnan Mixan’s website and follow their Instagram for more information.

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Hong Kong/ Delish/ Reviews

Chiikawa Debuts First Overseas Ramen Restaurant in Mong Kok

Chiikawa RamenPhoto by Chiikawa Ramen Buta Hong Kong

After the success of its pop-up store at Harbour City last April and the popularity of its ongoing exhibition at K11 MUSEA, the beloved Japanese character Chiikawa is opening a themed ramen restaurant in Mong Kok!

Inspired by the popular “Ro” series ramen menu featured in the “CHIIKAWA” manga, Chiikawa Ramen Buta Hong Kong blends the whimsical charm of the Japanese comics with authentic Japanese flavors. Located in Langham Place, Mong Kong, the restaurant will officially open its doors on Aug. 16, marking its very first overseas branch.

The Hong Kong branch aims to provide an unparalleled character-themed dining experience for fans and ramen lovers alike, making them feel as if they’ve stepped into the whimsical world of the manga. Guests will be welcomed by life-sized sculptures of the main characters, Chiikawa, Hachiware, and Usagi, and will surely be captivated by the adorable character illustrations and decorations around the dining space.

But more than the charming venue and atmosphere, the restaurant guarantees an authentic Japanese ramen experience, serving their signature ramen made with ingredients and broth imported directly from Japan! Guests can choose from three ramen sizes: the mini Chiikawa (HK$115),the small Hachiware (HK$135), and the big Usagi (HK$150). Each ramen bowl is topped with a cute character fish cake and comes with a complimentary character-themed sticker.

Drinks will also be available and served in CHIIKAWA-themed containers that customers can take home as souvenirs. Each beverage is priced between HK$38 to HK$68 and comes with a collectible character-themed transparent card.

Speaking of souvenirs, Chiikawa Ramen Buta Hong Kong will also launch a series of merchandise, ranging from ramen bowls, beer glasses, water glasses, face towels, wristbands, T-shirts, logo stickers, ramen spoons, and melamine plates.

The Chiikawa Ramen Buta was developed by Japan’s PARCO and first launched in March 2024 at Nagoya PARCO. It quickly became a hit among locals, expanding to four other PARCO branches across the country, including Osaka Shinsaibashi, Hiroshima, and Tokyo Ikebukuro. The Hong Kong branch will be hosted by Flames Concepts and will not only stand as the first overseas branch but also the biggest one to date, with over 87 seats. 

Whether you're a fan of CHIIKAWA or a ramen lover, you can't miss this dreamy experience! Bookings are patterned after Japan’s “reservation operation model” and will be done in rounds via KKDAY. Dates and opening times will be announced on Flames Concepts’ social media pages and KKDAY’s event page. Apart from selecting a time slot, each guest is also required to pre-purchase a bottle of Black Oolong Tea (HK$38) as a deposit, which will be distributed on the day of visit.

Bookings are now open with the next round of early bird dates opening on Sept. 1. You can book your slots here.

For more information, check out the official website or follow Chiikawa Ramen Buta Hong Kong on Instagram.

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Hong Kong/ Delish/ Reviews

Unlimited Thai Snacks and Delights: Mue Mue’s Weekend Brunch is Here

6Photo by Courtesy of Miramar Dining

Weekend brunch just got a bold new twist in Tsim Sha Tsui. Mue Mue, the contemporary Thai restaurant tucked inside Mira Place One, is serving up a four-hour feast that’s anything but ordinary. Their new Thai-Tastic Weekend Brunch is a curated culinary journey through Southeast Asia, with a menu that’s playful yet refined.

Start your brunch by choosing your appetizer, soup, main dish, and dessert. But that’s just the beginning. The real star of your dining experience is the unlimited spread of Thai snacks, like Thai-style pesto shrimp sashimi, charcoal-grilledpork neck salad, crispy shrimp toast, and deep-fried lemongrass chicken wings. Each bite is a celebration of bold flavors and fresh textures of Thailand.

The brunch kicks off with a refreshing mango salad topped with lobster, followed by standout starters like beetroot-infused deep-fried tofu with caviar or Thai-styleabalone in pesto sauce. Soup lovers can dive into the Royal Thai Tom Yum Kung, brimming with shrimp, octopus, and mussels, or go for the rich braised crabmeat soup.

Main courses offer a modern take on Thai classics. The Thai-style Hainan chicken is served with a hot and sour chili sauce, while wok-fried prawns with salted egg yolk and oatmeal deliver crunch and umami in equal measure. Other highlights include Thai curry beef with pancake and grilled fish with lemongrass and chopped pepper.

Dessert rounds out the experience with two indulgent options: mango sticky rice with ice cream and coconut milk, or coconut ice cream with brown sugar, longan, peach gum, and crispy shredded coconut.

Priced at an affordable $328per person (unlimited Thai snacks included!), the brunch runs everySaturday, Sunday, and public holiday from noon to 4 pm. For those looking to elevate the experience, a $150 add-on unlocks free-flow drinks including selected beers, house wines, and a welcome cocktail. Pre-ordering through Mira eShop waives the service charge, making indulgence even more tempting.

Follow Mue Mue on Instagram here for more details and make your bookings here.

Mue Mue 

Location: Shop 302, 3/F, Mira Place 1, Tsim Sha Tsui, Hong Kong 

Opening Hours: 11:30 PM to 3 PM; 6 PM to 10:30 PM 

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