Booze to Bites: Restaurants Open Past Midnight in Hong Kong

East meets mixology with Baijiu Society, a modern collective founded long-term friends Craig Butler and Bobby Tse that’s shaking up China’s iconic spirit for a new generation of curious drinkers. 

With roots in tradition and eyes on the global bar cart, Baijiu Society reintroduces baijiu in playful, layered blends designed for mixing and sharing.

Launched in Hong Kong and backed by a community of over 70 baijiu lovers across China, the UK, and beyond, each bottle is a gateway to the rich, aromatic world of baijiu.

The lineup includes six unique blends, crafted from a classic blend of sorghum, wheat, and barley, which is then infused with natural fruit extracts for a bold yet balanced twist.

The brand's signature Blend No. 01 Society stars warming notes of star anise, clove, and orange oil — best served with their signature B&T (Baijiu & Tonic), ice, and a slice of orange. Blend No. 02 Life is a floral hit of peach, pear, and lychee, perfect frozen as a shot or in a Peach Passion Martini.

Blend No. 03 Love, a cherry-forward pink bottle, makes for a gorgeous Hong Kong Sling, while Blend No. 04 Prosperity features zesty yuzu and bitter orange — try it in a Baijiu Negroni or a Yuzu Spritz. 

Blend No. 05 Unity neatly fuses lychee and pear with a smooth, sweet finish, ideal in cocktails with vodka, Vermouth Bianco, and plum sake.

Finally, Joju Dark Coffee Liqueur adds roasted coffee and anise to the mix — shaken into a Baijiu Espresso Martini.

“Chinese baijiu is our inspiration. We’re not here to reinvent it as it’s already perfect as it is. Our goal is simply to share our love for it in a way that resonates with both seasoned drinkers and those new to the category,” Craig Butler, co-founder of Baijiu Society, shared.

The Baijiu Society Collection is an exciting portal into the world of the modern New World spirit, where tradition meets innovation. Now available at HK Liquor Store, at locations across Hong Kong. 

For more information, visit Baijiu Society on their website and Instagram. 

Hong Kong’s café and wine scene is getting a refresh with Venner, a new Nordic-inspired all-day hangout spot bringing together small-batch cakes, coffee, and curated natural wines, opening its doors at 161 Hollywood Road in Hong Kong. 

Founded by Nelson Htoo and Elin Fu, the hospitality duo behind the now-closed Hjem, the space blends Nordic simplicity with cozy community vibes, creating a more intentional, more personal space to enjoy good pastries, playlists, and vibes. 

By day, Venner is a calm oasis on Hollywood for coffee and small-batch Nordic bakes, all made in-house. Highlights include locally roasted, medium-to-light roast coffee, alongside ceremonial-grade matcha and seasonal variations like Matcha Coconut (HKD$55) and Double Matcha (HKD$60). 

Signature drinks from Hjem also make a return, including Honey Golden Latte (HKD$48) and Swedish Lemonade (HKD$48). Pastry highlights include the classic Cinnamon and Cardamom Bun (HKD$48), the Skolebrød (HKD$48), and Venner’s signature Breakfast Plate (HKD$88). 

By night, Venner’s focus shifts to a curated selection of natural wines from small producers, serving rotational wines by the glass starting from HKD$88. To go with the wine, Venner offers a selection of light bites including a savory Goat’s Cheese Cheesecake (HKD$98), Dates with Proscuitto and Brie (HKD$48), alongside other rotating small plates designed to be easy to share and enjoy without feeling heavy or formal. 

Looking to take a piece of Venner home? Venner’s merch is available for purchase, such as the Logo Tees (HKD$200) that come in two colors, white and butter yellow, alongside the signature Venner Tote (HKD$150). 

Follow Venner on Instagram for more information. 

Location: 161 Hollywood Road, Central, Hong Kong

Opening Hours: 8 AM to 6 PM (Tuesday, Wednesday, Sunday), 8 AM to late (Thursday, Friday, Saturday)

HUMAN MADE and Shake Shack just teamed up for an awesome collaboration featuring special menu items and merchandise!

ICYDK, HUMAN MADE is a lifestyle brand launched in 2010 by NIGO, and is built on the concept of "The Future is in the Past," emphasizing both heritage and innovation. The brand has garnered a global following since, transcending cultural and geographical boundaries.

The collaboration merges Shake Shack’s iconic burger logo and HUMAN MADE’s heart, and will feature two exclusive collaboration menus that draw on Japanese and American flavors. Get a taste of the Teriyaki Shack (HK$88 - Single), which is your regular cheeseburger made better, packed with pickled daikon, crispy onions, scallions, and sweet soy mayo on a toasted potato bun, and then topped with a sweet teriyaki glaze and toasted black and white sesame seeds. 

Burger always goes with fries, so don’t miss the Curry Cheese Fries (HK$46), which are crispy crinkle-cut fries topped with curry cheese sauce, applewood-smoked bacon, and scallions. Both items will be available in limited quantities only at IFC Mall, Pacific Place, and Harbour City Shacks*, and served in exclusive packaging featuring the heart-burger collaboration icon.

But wait, there’s more! They’re also releasing a five-piece collection lineup featuring the collaboration logo and an original design inspired by Shake Shack’s signature ShackBurger®. 

Available online and at various HUMAN MADE store locations, the HUMAN MADE x SHAKE SHACK collection includes the T-shirt, Panel Cap, Burger Cushion, PVC Pouch, and Burger Pass Case. 

For more information, follow Shake Shack on Facebook and Instagram. You can also follow HUMAN MADE on Instagram for updates on their latest apparel and accessories.  

Tucked away beneath Wyndham Street, just past the moody speakeasy bar Hugger Mugger, is Pirata Group’s modern Indian enclave Chaiwala, bursting into summer with flair and flavor. 

Chaiwala introduces Chaiwala Limited, monthly specials inspired by India’s legendary railway journeys. In June, guests savored dishes from Chennai. Now the flavor train is en route to the electric streets of Delhi, before heading to Kashmir in August. 

This month's dishes are all about bold spices, vibrant plating, and dishes that’ll make your palate dance. Start light but punchy with the Aloo Tikki Chaat (HK$88), crispy potato cakes topped with spicy chickpeas, tangy chutneys, and a chaat dressing that hits the right notes: sweet, sour, spicy, and crunchy, all at the same time. 

Next up, the Tangri Kebab (HK$148) brings juicy chicken drumsticks marinated in gentle spices and grilled to perfection, especially tasty when dunked in the mint yogurt. 

Meat lovers can't miss the Masala Seekh Kebab (HK$248), sizzling lamb skewers drenched in rich masala sauce, made even better with a pillowy naan on the side. Sweet tooths will be satisfied by the Kulfi (HK$48), a creamy frozen treat infused with pistachio, cardamom, and saffron.

If you’re visiting for lunch, the Dawath Express menu is a good place to start. You can opt for a set curry which comes with tikka of the day, dal tadka, basmati rice, salad, and dessert of the day, or the delicious Railway Mutton Clay Pot set for HK$218.

Meanwhile, Chaiwala’s Flavours of India menu (from HK$258 per person) is stellar value. The Pan Puri with Jal-Jeera is a crunchy, punchy delight, while the Sakarkandhi Chaat — sweet potato with tangy chutney, sev and yoghurt — proves that vegetarian dishes can be the stars of the table.

Don’t skip their showstopper, the extravagant Tandoori Cage. The top tier houses the Chicken Tikka of the Day, while the second tier offers Tandoori Hari Gobi, creamy broccoli marinated in coconut and cashew. For mains, you can't go wrong with the rich, 8-hour Kashmiri Rogan Josh or the Vegan Kofta Curry, featuring kale leaves, tofu, and Indian spices dumplings, enveloped in a silky tomato and coconut sauce. 

Complete your aromatic journey with Chaiwala’s signature homemade Masala Chai, a silky, spiced infusion that whisks your taste buds straight to the heart of New Delhi.

To spice up your summer even more, Chaiwala has launched Summer Spectacular, running until the end of the month. The lunch menu is priced from HK$148, and dinner from HK$298. Limited tables are available until July 31, so book now to let the feast begin!

Plus, if you’re visiting for dinner, take part in Chaiwala’s fun HKID reward game — spell out letters from “CHAIWALA LIMITED” with your name and unlock freebies, from a cup of Masala Chai to a full complimentary main.

Make a reservation at Chaiwala here. For more information, visit Chaiwala on their website, Instagram, and Facebook. 

Location: Chaiwala, Basement, No. 43-55 Wyndham Street, Central

Opening Hours: Mondays to Friday Lunch from 12 PM to 2:45 PM, Dinner from 6 PM to 10:30 PM | Saturdays & Public Holidays Lunch from 11:30 AM to 3:15 PM, Dinner from 6 PM to 10:30 PM | Sunday Brunch Buffet from 11:30 AM to 3:15 PM, Dinner from 6 PM to 10:30 PM | Happy Hour from 5 PM to 8 PM  

Dim sum fans, this collection should definitely be on your radar. 

Nina Hospitality is bringing a whimsical twist to the dessert scene with “THE DIM SUMS,” a playful mascot collection celebrating Hong Kong’s culinary spirit and captivating foodies of all ages. Fusing flavour and storytelling, the first four mascots out of eight have made their grand debut with a delectable lineup at Nina Patisserie. 

The First Four Mascots

• Jojo Date (Date Pudding – Chocolate & Date Mousse Cake) 

The wise and dependable big brother of the group, with a tiny red date hat on his head. The cake pairs rich cocoa mousse with the naturally sweet, earthy notes of red dates, layered in a soft sponge pudding base that feels both elegant and nourishing. 

• Terry Taro (Taro Bun – Taro Mochi Cake) 

A laidback and sweet comfort buddy, with a perpetually sleepy expression on his face. The mochi cake is wrapped in soft sponge and chewy mochi, with a gentle and nutty sweetness that is irresistibly calming with every bite. 

• Bao Bao XLB (Xiao Long Bao – Strawberry & Blueberry Mousse Cake) 

A bold and tough character with a heart of gold, Bao Bao XLB is the group’s secret caretaker. The fruity mousse cake bursts with tangy strawberry and blueberry layers, creating the perfect harmony with an airy texture.

• ET Egg Tart (Egg Tart – Yuzu Mango & Coconut Mousse Cake) 

The sunshine of the group, ET radiates joy wherever she goes. The fluffy coconut mousse, swirled with zesty yuzu and sweet mango, is a refreshingly sweet balance with a tropical twist. 

Priced at HK$62 each, these edible characters are now available at all Nina Patisserie locations and on eShop. To make the experience even sweeter, Nina Hospitality is also introducing an exclusive “THE DIM SUMS” sticker pack, featuring all four mascots in whimsical, photogenic, and collectible designs. 

Guests and pastry lovers will receive a complimentary pack of five stickers with “THE DIM SUMS Combo” for only HK$218. CCG Hearts members receive an exclusive 20% discount, paying just HK$198. 

As part of Chinachem Group’s “餓底JOKE字室！美食節” summer campaign, customers who spend HK$600 or more at NINA MALL will receive “THE DIM SUMS” Combo vouchers, redeemable at any Nina Patisserie stores from July 25 to Sept. 7, 2025.

From flavour to flair, Nina Hospitality’s “THE DIM SUMS” collection once again proves that food tastes better when served with a story. 

Visit the Nina Hospitality website here, the Nina Patisserie website here, and follow Nina Patisserie on Facebook and Instagram. 

Make your summer a little bit sweeter and elegant with these pastries. 

This summer, Caprice — the renowned three-Michelin-starred French Restaurant at the Four Seasons Hotel Hong Kong — is inviting guests to indulge in a limited-time pastry pop-up at Gallery. 

Running from July 29 to Sept. 30, 2025, this sweet showcase features a trio of tarts crafted by Pastry Chef Astoria Koh, which were designed to delight the senses and elevate your summer experience. 

Raspberry & Vanilla Custard Tart

This exquisite French treat showcases vibrant raspberries atop a cloud of light, airy custard. It’s not just a feast for the eyes; it offers summer fruits bursting with sweetness, and balanced with the subtle warmth of vanilla seeds. The clean texture of the custard and cream creates a lightness, making it the perfect treat to savour in the warmth of summer sunlight. 

Coffee Brûlée Tart

Slow-cooked to perfection, the coffee is infused with just the right amount of sweetness and bitterness, showcasing the distinctive notes of Blue Mountain coffee. This tart is a labour of love that requires a full day to craft. With its rich aroma and velvety texture, every bite is a warm embrace that transports you to the cozy cafés of Paris. 

Chocolate Caramel Ganache Tart

This delicacy features a luscious chocolate ganache made from 70% Valrhona chocolate. It is complemented by homemade caramel crafted from caramelized sugar, resulting in a soft, molten centre that oozes with rich flavour. 

Tarts are priced at HK$128 each, or HK$338 for the set of three. The tarts are available for dine-in at Gallery (with 10% service charge) and takeaway through the Cake Shop and Four Seasons eShop. 

Whether you’re in for an elevated sweet treat or a take-home dessert, this pop-up is sure to give your taste buds the delight of a lifetime. 

Follow the Four Seasons Hotel Hong Kong on Facebook and Instagram for more information. Visit Caprice’s website here, and follow their Instagram page.

If you're craving a beachside escape without leaving Hong Kong, Terracotta Lamma delivers in full technicolor. 

As the temperature rises, so does the heat in the kitchen. Former BEDU Chef Richard Solnik has rolled out a refreshed à la carte menu of vibrant dishes and cocktails that celebrate the best seasonal produce of the summer. Highlights include the family-friendly Yellowtail Crudo (HK$150), Charred Asparagus (HK$130), Scallop & Chorizo (HK$180), Grilled Sea Bass (HK$185), and Grilled Pork Loin (HK$170). Not to be missed are Terracotta's popular signature dishes that have defined Terracotta since opening in 2023, including those cooked on the charcoal grill.

Terracotta is just a breezy 25-minute ferry ride from Central, followed by a five-minute seaside stroll. Perched on the edge of a fishing village in a beautifully restored historical house, stepping into Terracotta feels more like entering a beach oasis than a restaurant. With its bamboo décor, outdoor seating, and views of the sea, Terracotta's essence is somewhere between Lamma and the Aegean coast.

We dove in with some crowd favorites first — a Terracotta classic — the ultra-creamy Hummus with Smoked Paprika (HK$65) and Smoked Labneh (HK$55). The hummus has been perfected by Chef Richard over the years, and is a silky blend of chickpeas, tahini, lemon, and garlic. It is everything a classic should be and comes with warm grilled pita, lightly brushed with za’atar oil to finish.   

Next up, seafood fans will want to get their hands on their Yellowtail Crudo (HK$150). This dish shone in its simplicity; delicate slices of hamachi were brightened with olive oil, lemon, and salsa verde. The sweet buttery texture of the fish was balanced well with the roasted pine nuts atop.

For something heartier, the Grilled Sea Bass (HK$185) with saffron fregola and sauce vierge is a highlight, and the Charred Asparagus (HK$130) with creamy whipped feta, a soft-boiled egg and a scattering of fresh herbs, offers the kind of comforting richness you want after a day in the sun.

Other highlights included the eye-catching Burrata with Pickled Beetroot with endives and blueberry vinaigrette (HK$155), a tropical dish that's tangy and nutritious, and the flame-kissed Grilled Pork Loin (HK$170) with green harissa and fresh watercress salad. 

But the dish that stole the show was their generous plating of Half-Roasted Chicken (HK$180 for half, HK$320 for whole), which is topped with pickled chili, smoked labneh, and a bright splash of salsa verde. 

No meal here is complete without the Olive Oil Cake, a high note to end on. Light and fluffy, not too sweet, and finished with spiced cream and berries marinated in fruit juice, this cake is pure summer encapsulated in a dessert. 

Doubling as a vibey beachfront bar and backed by the brilliant minds behind Honky Tonks Tavern and Bourke’s, it’s no surprise that Terracotta's cocktails slide down a little too smoothly.

Drinks-wise, the newly refreshed cocktail line-up is as playful as it is polished, using ingredients and spirits sourced from the Mediterranean region. Overseen by Group Beverage Director Adam Schmidt and Supervisor Aciel Anderson, new additions include the must-try Garden Paloma (HK$90), bursting with strawberry, fennel, and grapefruit, and the Vino Verde (HK$90), a twist on the classic Gin Sour, combining Spanish Xoriguer Manhón Gin with green grapes and basil. 

For full tropical vibes, go for the Luau Daiquiri (HK$80), blending rum with lime, pineapple, and mango.

There's also a rotating monthly slushie (HK$50), and non-drinkers are looked after well, with fruity picks like the Mediterranean Mule or Terrazzo Lemon Crush ($40/$60).

Walk-ins are welcome, but you can also book via Seven Rooms here. For more information, visit Terracotta Lamma on their website, Instagram, and Facebook.  

Location: Terracotta Lamma, G/F, 47 Yung Shue Wan Main St, Lamma Island 

Opening Hours: Wednesday to Monday from 12 NN until late, including Public Holidays 

Celebrating five years of redefining the non-alcoholic drinking experience, Saicho—the beloved sparkling tea brand —marks its anniversary with a pair of East-meets-West collaborations.

This summer, Saicho has teamed up with two uniquely Hong Kong icons: the traditional red-sailed Aqualuna boat and the luxurious Island Shangri-La hotel.  

First up is a decadent dim sum cruise on board Aqualuna. From now through summer, guests can board the 75-minute afternoon voyage and indulge in a photogenic spread of dim sum plus afternoon tea set experience on Victoria Harbour. 

Think truffle har gau, black garlic siu mai, wagyu beef puff, and more — balanced by an elegant spread of British-style pastries like chocolate mousse, opera cake, and mini tiramisu. 

Each set is served with a flight of Saicho’s signature sparkling teas: Jasmine, Hojicha, and Darjeeling.  

Priced at HK$469 per person, every guest also leaves with a mini bottle of Saicho—a ‘Taste of Hong Kong’ you can take home. Bookings are available via Aqualuna’s website here. 

Meanwhile, over at Island Shangri-La, Saicho is rolling out a month-long customer appreciation campaign from Aug. 1 to Aug. 31, 2025.

Tea lovers who spend HK$1,000 or more on Saicho will unlock the “Anniversary Journey,” which begins with access to a special quiz celebrating the brand’s heritage.

The participant with the most creative answer will win a luxurious one-night stay for two people at Island Shangri-La’s Grand Premier Harbour View Room, breakfast included.

For more information on these collaborations, visit Saicho on their website, Instagram and Facebook. 

In celebration of Asia’s 50 Best Bars 2025 award ceremony, Zuma threw an exclusive “Friends of the House” bar takeover on July 14 — a buzzing, boozy gathering of top-tier mixologists from across the region and a one-night-only cocktail lineup. 

On the roster of talents was Shanghai’s Ryohei Yamagishi, Bar Manager at The Odd Couple; from Bangkok, Attapon De-Silva, Head Bartender of G.O.D. (No. 26 on Asia's 50 Best Bars 2025 list), and Santo Metodo, Bar Manager of Zuma Bangkok. 

Representing the home team, Zuma Hong Kong’s very own Bar Manager Andrei Makarevich, who kept the crowd buzzing with bold pours and inventive pairings.

We kicked things off with Andrei’s Spicy Hebi Highball, which tasted more like fruity sunshine than spicy fire. A clean and refreshing blend of Olmeca tequila, clarified Calpis soda, raspberry, orange liqueur, and mango, it came with a dried mango slice on the side, which Andrei advised we eat first to cleanse our palettes. 

Next up was Ryohei’s T n T, an aromatic mix of Kinobi gin with earl grey, hoji tea, plum, grapefruit, and tonic. It was floral yet crisp, with layers of complexity that snuck up on you. 

Santo Metodo from Zuma Bangkok presented the refreshing Ueno Blossom, a floral drink featuring Ki no Bi gin, Sakura vermouth, Sakura liqueur, clarified yuzu, and jasmine rice syrup. It was slightly sweet, with a rice-forward depth that grounded the blossom-y notes. 

His Shinjuku Neon was just as poetic: Beefeater 24 gin meets ratafia, shiso liqueur, yuzu, lemon, soda, and a milk wash — light, citrusy, and finished with that unmistakable hint of shiso.

A highlight on the lineup was Attapon De-Silva’s Saketini 2.0, served with a slice of watermelon crowned with uni and a sprinkle of toasted rice salt and black pepper. A fizzy mix of Absolut Elyx, sake, CO₂, and more, this cocktail was tart, and had a subtle balsamic vinegary flavor from the balsamic glaze. 

And because it wouldn’t be a night at Zuma without a feast, we were served delicious bites on the side. Freshly made hand rolls with tuna, avocado, wagyu fillings bursting with flavor were the perfect complement to the evening’s electric cocktail lineup. 

Plan your next visit to Zuma Hong Kong and read all about their new Shūmatsu Brunch! 

For more information, visit Zuma Hong Kong on their website, Instagram, and Facebook. 

Location: Zuma Hong Kong, Landmark Level 5 & 6 15 Queen's Road Central Hong Kong