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Prepare for a gourmet celebration like no other, as the "Hong Kong Wine & Dine Festival" returns to the Central Harbourfront Event Space from Oct. 26 to 29. This iconic event, organised by the Hong Kong Tourism Board (HKTB), promises to serve up a global culinary extravaganza.
What's new and exciting in the 2023 edition? Besides the classic favourites, this year's festival introduces emerging drinks, including new latitude and Chinese wines that have garnered international acclaim.
With more than 100 delectable offerings from around the world, the Wine & Dine Festival is set to pamper your taste buds against the backdrop of the stunning Victoria Harbour.
One-Stop Shop for Global Tastes
The "Hong Kong Wine & Dine Festival" is renowned for bringing the city's night vibes to life. This year’s edition brings about 300 booths from local and regional restaurants featuring an array of sips and bites.
From fine wines to whisky, cocktails to street food, and hotel dishes to star-rated gourmet, there's something for everyone. It's the perfect checkpoint for both locals and visitors, offering a passport to explore the world's finest wine and food.
Pair your wine with exquisite bites from 17 countries and regions. Whether you crave Japanese BBQ, Argentine grill, local specialties, or sweet treats, you'll find it all at the festival.
Classic Wines from Best of Each Country
The festival continues to offer fine wines from around the world at an affordable price. Enjoy top-quality wines and classics from 36 countries, including renowned regions like Bordeaux, Burgundy, Italy, the U.S., Australia, and Spain. Discover internationally acclaimed wines and award-winning bottles, carefully selected by top wine critics.
Explore unique tastes with lesser-known finds, including wines from Moldova in eastern Europe and new latitude wines from Thailand. You can even savour the world's first soy wine produced with soya bean curd whey from Singapore.
Stay ahead of the curve by trying Chinese wines making a mark on the world stage, experimenting with natural wines, and indulging in low-alcohol beverages.
'Taste Around Town' Day-to-Night Dining Experience in November
Following the four-day festival, the HKTB collaborates with more than 300 restaurants and bars across the city to present the "Taste Around Town" program.
This month-long culinary journey is available city-wide, offering Hong Kong-inspired cocktails and a menu of locally sourced ingredients.
The "Chinese Master Chefs' Curation" and city-wide dining offers ensure an unforgettable foodie experience.
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Conveyor belt sushi restaurant and sake bar sen-ryo ushers in the cooler months with the return of its “Winter Seasonal Menu,” a limited-time offering that celebrates the culinary spirit of “eating with the seasons.” Available from Oct. 16 to Dec. 14, 2025, the winter menu serves limited-time dishes, highlighting the artistry and innovation of sen-ryo’s shokunin, showcasing premium seasonal ingredients from Japan reimagined with contemporary flair.
Lobster Two Ways | Courtesy of sen-ryo
The star of this line-up is the innovative “Lobster Two Ways,” a luxurious dual experience that begins with fresh lobstersashimi —expertly sliced by shokunin and chilled to perfection — before transforming into a rich hot pot simmered in shrimp miso broth. One fresh, one rich, the “Lobster Two Ways” creates a harmonious symphony of ocean flavours.
Prime Fatty Tuna with French Caviar ($52/piece) and Snow Crab Leg with Ponzu Jelly Sushi ($38/piece) | Courtesy of sen-ryo
Other standouts include the Smoked Hiramasa with Soy Sauce Cream Sushi, Smoked Hiramasa Sashimi with Soy Sauce Cream, Prime Fatty Tuna with French Caviar, and Snow Crab Leg with Ponzu Jelly Sushi, each one highlighting the natural umami and balance that define Japanese culinary craftsmanship.
Smoked Hiramasa with Soy Sauce Cream Sushi ($28/piece) and Itsukaichi Pork & Sake-Lees Miso Hot Pot with Amazake ($108/order) | Courtesy of sen-ryoSake Lees-Grilled Sablefish ($88/order) | Courtesy of sen-ryo
In addition to sushi and sashimi, sen-ryo is also introducing new grilled and hot pot dishes, including SakeLees-Grilled Sablefish and Istukaichi Pork & Sake LeesMiso Hot Pot with Amazake, both of which are enhanced with sen-ryo’s own Shokunin Junmai Daiginjo that complements the dishes with depth and tenderness.
Special Sake Tasting Flight ($88/three) | Courtesy of sen-ryoShokunin Handmade Coffee Panna Cotta ($42/order) | Courtesy of sen-ryo
To complete the experience, sen-ryo introduces a special sake tasting flight featuring three limited Eiko Fuji sakes — each chosen to complement the winter menu’s refined progression of flavors — and a new dessert, the Shokunin Handmade Coffee Panna Cotta, made from their carefully selected Japanese charcoal-roasted coffee, which has a balanced bittersweet flavour without any acidity, and blended with Hokkaido milk.
From the ocean’s freshest catches to the comforting richness of winter warmth, sen-ryo’s “Winter Seasonal Menu” offers a wonderful symphony of flavours that makes for a thoughtful ode to the season’s quiet abundance — offering guests to slow down and savour the true taste of winter’s bounty.
For reservations and inquiries, visit the sen-ryo website here, and follow their Facebook and Instagram pages.
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In a city that thrives on innovation in the nightlife scene, Hong Kong’s love for gin and tonic runs deep. From upscale restaurants to hidden lounges, venues across the city are redefining the classic G&T with creative twists and premium botanicals.
Whether you prefer your drink crisp and citrusy, infused with floral notes, or layered with exotic garnishes, there’s a perfect pour waiting to be discovered.
The Doctor’s Residence by Dr. Fern
Photo from Instagram/The Doctor’s Residence by Dr. Fern
After a brief hiatus, Dr. Robben Fern returns with a refined new concept: The Doctor’s Residence by Dr. Fern, now housed within The Pottinger Hong Kong in Central. This next chapter in the doctor’s “gin legacy” continues his famed prescription-style mixology, serving creative G&Ts and botanical-forward cocktails for the “chronically curious.”
Under the expert care of Bar Manager Babit Burathroki, guests can indulge in custom “treatments” crafted from over 400 premium gins, including rare finds like Ortiz IV from Germany, Citadelle Rouge from France, and Ornabrak from Ireland. Each G&T features thoughtful garnishes, from pineapple gelée to galaxy raspberries, served in bespoke glassware. For an elevated touch, add the Floral Glow Ice, a botanical ice cube that transforms the drink with every sip. Curious? Reservations are highly recommended via Inline.
Operating hours: Sunday, from 5 PM to 12 AM; Monday to Thursday, from 5 PM to 1 AM; Friday to Saturday, from 5 PM to 3 AM
The Optimist
Photo from Facebook/The Optimist
Located in the heart of Wan Chai, The Optimist brings the spirit of Northern Spain to Hong Kong with its Barcelona-chic interiors, Asador-inspired cuisine, and vibrant atmosphere across three floors. Its street-level bar offers a lively escape with vintage décor and lush greenery, setting the perfect scene for after-work drinks or weekend catchups.
The bar's signature Spanish-style gin and tonics are a highlight, served in generous goblets with bold flavor pairings like Plymouth with strawberry and basil, Tanqueray 10 with lime and blueberries, or Monkey 47 with grapefruit and coriander seed. Guests can also explore an extensive selection of European gins and handcrafted cocktails inspired by Southern European charm. Reservations are available online or by phone (+852 2433 3324) during opening hours.
Location: The Optimist, G/F, 239 Hennessy Road, Wan Chai, Hong Kong
Operating hours: Monday to Friday, from 11:30 AM to 2:45 PM (until 3 PM on Fri) and 6 PM to 10:30 PM; Saturday and Public Holidays, from 11:30 AM to 3:45 PM and 6 PM to 10:30 PM; Sunday, from 11:30 AM to 3:45 PM and 6 PM to 10:30 PM
Ping Pong 129 Gintonería
Photo from Website/Ping Pong 129 Gintonería
Hidden behind an unassuming red door in Sai Ying Pun, Ping Pong 129 Gintonería transforms an old ping pong hall into one of Hong Kong’s most atmospheric gin destinations. The spacious, art-filled venue blends Spanish flair with industrial cool, offering a laid-back yet sophisticated space for G&T lovers and tapas seekers alike.
Founded by Juan Martínez Gregorio, the bar pays homage to Spain’s “gin-tonic” culture, serving up a stellar menu including the Master’s London G&T with Fever-Tree Light, orange zest, and juniper berries; the locally beloved Perfume Trees with G&T floral aromas of White Champaca Fever-Tree Light; and the Nordés Gin from Galicia paired with Fever-Tree Mediterranean, bay leaves, and lime wheel.
Alongside its rotating art exhibitions and music events, Ping Pong 129 remains a quintessential hideout for gin enthusiasts. Reservations are available by phone (+852 9835 50 61) or email (info@pingpong129.com).
Location: Ping Pong 129 Gintonería, 129 Second Street, L/G Nam Cheong House, Sai Ying Pun, Hong Kong
Operating hours: Tuesday to Sunday, from 5 PM to 12 AM (until 1 AM Friday and Saturday); Closed on Mondays
Vibes
Photo from Website/The Mira Hong Kong
Tucked within The Mira Hong Kong in Tsim Sha Tsui, Vibes is a lush open-air lounge that turns Thursday nights into a gin lover’s paradise. As part of the Mira Hotel Group, this rooftop retreat hosts its popular Gin & Tonic Revival, a weekly celebration of craft gins and premium tonics from around the world. Guests can explore rare small-batch spirits like Blind Tiger from Belgium, Gin Raw from Barcelona, and the Filipino-made Arc Gin, infused with calamansi and pomelo. Each G&T is artfully paired with refreshing garnishes, from herbaceous to citrus-forward, and mixed with top-tier tonics to enhance every note.
With happy hour prices from 4 PM to 1 AM (last order at 11:30 PM), cozy cabanas, and vibrant beats, Vibes sets the perfect tone for an evening of stylish indulgence under the city lights. For booking inquiries, contact +852 2315 5599 or vibes@themirahotel.com.
Location: Vibes, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
Operating hours: Sunday to Thursday, from 4 PM to 1 AM; Friday and Saturday, 4 PM to 1:30 AM
New Punjab Club
Photo from Instagram/New Punjab Club
Bold, boisterous, and unapologetically regal, New Punjab Club in Central is the MICHELIN-starred tandoor grillhouse from Black Sheep Restaurants founder Syed Asim Hussain. A tribute to post-colonial Punjab’s flamboyant energy, the restaurant celebrates the vibrant food and drink culture of the 1950s and 1960s.
While its smoky tandoor meats by Chef Palash Mitra are the main draw, the cocktail program is equally refined, spotlighting gin during Hong Kong’s warmer months. Guests can enjoy a perfectly mixed G&T from the restaurant’s mobile G&T cart, featuring premium gins, bespoke tonics, and classic garnishes designed to complement the richness of Punjabi spices. For something bolder, diners can end the night with a pour of the restaurant’s signature Black Label “Patiala Peg” whisky. Reservations are recommended via phone (+852 2368 1223) or email (reservations@newpunjabclub.com).
Location: New Punjab Club, 34 Wyndham Street, Central, Hong Kong
Operating hours: Tuesday to Sunday, from 12 PM to 2:30 PM and 6 PM to 10:30 PM; Closed on Mondays
La Rambla
Photo from Website/La Rambla
Perched above Victoria Harbour in IFC Mall, La Rambla by Catalunya captures the lively spirit of Barcelona’s La Boqueria market, offering bold Catalan flavors and sophisticated Spanish hospitality. Helmed by Executive Chef Rafa Gil, who worked along with Spain’s culinary icons like the Adria brothers and a finalist on Netflix’s "The Final Table," the restaurant delivers both authenticity and flair.
Its expansive terrace is a go-to spot for sunset cocktails with panoramic skyline views. For gin lovers, you can’t miss the La Rambla G&T, a refreshing on-tap creation with mandarin, pandan, and saline, alongside classics like Gin Mare with rosemary and grapefruit or Monkey 47 with orange, grapefruit, and lime. Reservations are available online through email (reservations@larambla.hk) or by phone at (852) 2661 1161.
Operating hours: Open daily, from 11:30 AM to 10:30 PM; Terrace Happy Hour: Monday to Friday, 3 PM to 8 PM (except public holidays)
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Sometimes all you need to brighten up the day is just a little unexpected moment filled with sweetness.
Happening at their Gough Street location this October 2025, Ice Cream & Cookie Co. (ICC) is serving up scoops with a whisper of curry leaves and the umami punch of dried shrimp, paying a homage to Southeast Asian cuisine frozen into something unforgettable and surprising.
Courtesy of Ice Cream & Cookie Co.
To mark its first anniversary in Hong Kong, ICC is launching two limited-edition flavors that are as daring as they are delicious: Salted Egg Yolk and Laksa.
Inspired by Founder Natasha Chiam’s viral Instagram series “Will It Ice Cream," these flavors are the result of fan demand and culinary curiosity. The Salted Egg and Laksa episodes alone racked up over 300,000 views, prompting ICC to bring the experiment to life.
The Salted Egg Yolk Ice Cream blends steamed salted egg yolk with fresh milk to create a creamy, savory base. It’s topped with crunchy cereal sautéed in curry leaves and butter, imported directly from Singapore.
Meanwhile, the Laksa Ice Cream transforms the iconic noodle soup into a frozen treat, featuring a coconut base infused with galangal, turmeric, lemongrass, laksa leaves, and dried shrimp, finished with candied coconut flakes.
Each flavor is priced at HK$68, or you can try both in a tasting platter for HK$128. The launch kicked off in early October at ICC’s flagship two-story café that’s become a local favorite for its elegant design and inventive desserts.
If you’re looking for something to light up the day or simply a new kind of indulgence, ICC’s anniversary scoops are a must-try. Visit their official website and follow their Instagram and Facebook for more updates.
Location: 33 Gough Street, Central, Hong Kong
Opening Hours: 12AM – 10PM (Sundays to Thursdays); 12AM – 11PM (Fridays and Saturdays)
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In a city that thrives on culinary innovation, Hong Kong’s dining scene is no stranger to bold collaborations. This October, two of the city’s most beloved culinary heavyweights, New Punjab Club and Bakehouse, are joining forces to deliver a Diwali celebration that’s festively indulgent.
The result is a limited-edition mithai box alongside a one-night-only feast that reimagines tradition through the lens of high-end gastronomy.
Courtesy of New Punjab Club
Diwali, the Festival of Lights, is celebrated across South Asia and the diaspora as a time of renewal, joy, and togetherness. Homes are adorned with flickering diyas, families gather for prayers and fireworks, and tables overflow with sweets. It’s a holiday rooted in light triumphing over darkness, and in recent years, it’s also become a canvas for culinary creativity.
This year, New Punjab Club, a Michelin-starred Punjabi grillhouse known for its unapologetically bold flavors, is taking Diwali to new heights with a ten-dish feast curated by Chefs Palash Mitra and Sidhu.
The dinner, held on Oct. 20, 2025, promises a theatrical journey through Punjabi cuisine, served in a dining room that pulses with festive energy.
Photo from Instagram/ New Punjab ClubCourtesy of New Punjab Club
In the lead-up to the feast, New Punjab Club has partnered with Bakehouse, the artisanal bakery that’s become a staple for pastry lovers across the city, to create a Diwali Mithai Box that’s anything but ordinary.
Available for pre-order until Oct. 16, 2025, the box features four handcrafted sweets that blend Indian tradition with modern pastry techniques. There’s a rich besan barfi topped with almonds, a malai chum chum reimagined as a baked doughnut filled with buffalo milk and cheese, and a mango nankhatai layered with fig halwa. Each treat is nestled in a pastel pink and blue box that’s as giftable as it is Instagram-worthy.
Together, the feast and the mithai box offer a full-circle Diwali experience, one that honors heritage while embracing innovation. Whether you're craving a taste of home or looking to explore Indian flavors through a gourmet lens, this collaboration is a must.
The Diwali Mithai Box is available for pick-up from Oct. 18 to 20, 2025. The Michelin-Starred Diwali Feast takes place on Oct. 20, 2025.
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Hong Kong's dining scene continues to welcome a wave of exciting new venues that continue to redefine dining, nightlife, and entertainment experiences in the city. Whether you're a foodie, night-owl, or someone looking for a fresh experience, there's something for everyone! Here's our handpicked list of latest venues to add to your list!
This article is updated monthly, so bookmark it to stay up to date with the latest openings and happenings in Hong Kong!
October
Bite to New Heights at Bakehouse by Grégoire Michaud
Photo by Bakehouse by Grégoire MichaudPhoto by Bakehouse by Grégoire Michaud
The city’s favorite bakery, Bakehouse by Grégoire Michaud, has brought its artisanal craft to The Peak Tower. Known for its sourdough breads and cult-favorite egg tarts, Bakehouse’s eighth location celebrates Hong Kong’s culinary soul with Peak-only exclusives: The Sun Kwai Heung Char Siu Turnover features tender, charcoal-roasted pork wrapped in Michaud’s buttery puff pastry, while the Mala Scallion Danish combines French lamination with the bold heat of Sichuan mala and the aroma of scallion pancakes.
Guests can enjoy their pastries with panoramic views or take them to-go after a walk along the Peak Trail. With added soups and sandwiches on the menu, this new branch is open daily and welcoming tourists, locals, anyone looking for a treat with a view!
Location: Bakehouse The Peak, G08, The Peak Tower, 128 Peak Rd, Mid-Levels, Hong Kong
Taste Japan's Take on Italian Cooking at Zozzona
Photo by Zozzona
Zozzona, the latest venture from Chef Takayuki Kumai with Vidur Yadav (Bengal Brothers) and Christopher Mark (former co-founder and culinary director of Black Sheep Restaurants), brings itameshi or Japanese-style Italian cooking to Hillwood Road in Tsim Sha Tsui.
The 40-seat pasta bar blends Tokyo's sensibility with Roman soul, offering a seasonal menu of handmade pastas and share plates built for pairing with sake or wine. Standouts include the signature Rigatoni alla Zozzona layered with house-made sausage and Jidori egg yolk, the Tagliolini Freddi with shiso and walnut pesto, and the Sicilian Red Prawn Linguine with stracciatella and pistachios.
This new restaurant is a reflection of Chef Takayuki’s two-decade journey across Japan, Italy, Singapore, and Hong Kong.
Location: Zozzona, 29-31 Hillwood Road, Tsim Sha Tsui, Hong Kong
Dine at a Modern Sake-Forward Izakaya at SIÜ SIÜ
Photo by SIÜ SIÜPhoto by SIÜ SIÜ
CENSU CREW expands its creative empire with SIÜ SIÜ, a new izakaya lighting up Sheung Wan. Led by Chef Shun Sato, the restaurant reimagines Japanese comfort food through fire, flavor, and fun.
Guests can expect a bold menu and sake that flows all night, such as the crowd favorite Crispy "Horse Friend," which is a deboned whole threadfin fish seasoned with coriander miso, pomelo, and herbs; the Prawn Okonomiyaki, which is toasted and fried to a crisp and slathered with tonkatsu sauce and bonito flakes; the Mooo? Kamameshi which blends uni, Wagyu beef, and scallop dashi over Niigata rice; and the SIÜ SIÜ Parfait which is made with strawberries, corn flakes, custard, and whipped cream.
Location: SIÜ SIÜ, G/F, The Strand, 49 Bonham Strand, Sheung Wan, Hong Kong
Try a Refined Yet Rebellious Dining Experience at Akira Back
Photo by Website/Akira Back
Celebrated Chef Akira Back has made a grand return to Hong Kong with his new namesake restaurant at The Henderson in Central, marking another milestone for the global culinary visionary behind Michelin-starred concepts in Seoul and Paris. Designed as a modern dining theatre, the newly launched space glows with artistic geometry and dramatic energy, mirroring Back’s fearless fusion of Korean, Japanese, and American influences.
Guests can savor signature creations like the AB Mushroom Pizza with white truffle oil, Toro Caviar with gochujang miso, and Compressed Watermelon Carpaccio marinated for 24 hours in paprika vinaigrette. Each dish showcases Chef Back’s precision, playfulness, and passion for reinvention, offering a refined yet rebellious dining experience that redefines Central’s culinary rhythm.
Location: Akira Back, 5/F, The Henderson, 2 Murray Road, Central, Hong Kong
Hong Kong Nostalgia Meets Italian Craft at Twist
TwistTwist
A love letter to Hong Kong written in pasta, Twist has opened its doors on Bridges Street, Central under the creative minds behind Bourke’s, Terracotta Lamma, Honky Tonks Tavern, and Mendel’s. Led by Chef Ben Sears, formerly of Michelin-starred L’Enclume, the pasta bar fuses Italian craft with Hong Kong’s culinary nostalgia.
The menu seamlessly weaves Hong Kong ingredients into Italian technique, offering standout dishes like Bone Marrow Macaroni inspired by Kau Kee’s curry brisket noodles, Stuffed Pumpkin Pappardelle with crispy sage leaves and a crumb of burnt butter for vegetarians, and Crispy Egg Roll Cannoli filled with ricotta and pistachio.
Pasta is made fresh daily in-house, while cocktails such as the Truffle Sour and Caprese Martini extend the culinary creativity to the bar. With a retro-cool design by Brash Atelier, Twist is Hong Kong’s newest spot where comfort meets culture, and pasta gets a local remix.
Location: Twist, 29 Bridges St, Tai Ping Shan, Hong Kong
Sip Cocktails in a Cinematic, Tokyo-inspired Setting at Yume
Yume
A new era begins at the legendary basement once home to Drop and Quality Goods Club. Yume (“dream” in Japanese) reimagines the venue as a sleek cocktail lounge that blends craft, culture, and comfort with a menu designed for modern nights out. Yume opens its doors early at 6pm, inviting guests to enjoy their cocktails and dine accompanied by a curated playlist; good vibes, good drinks, and music that isn't so overpowering you can't hear the person across from you.
Its first cocktail menu, Dream Is Destiny, features playful cocktails like It Was All a Dream (dark rum, rye whisky, pineapple, and coconut), Ukiyo (Nikka Days whisky with Oloroso sherry and sesame oil), F.YU (gin, soju, shiso, and melon), and Kiss of a Geisha (bourbon with shiitake and coffee liqueur). On the food side, the focus is on indulgent sharing plates, such as tuna tartare with Oscietra caviar, Wagyu beef sliders, Japanese beef curry empanadas, and Iberico pork katsu sandos.
Location: Yume, Basement, On Lok House, 39-43 Hollywood Rd, Central, Hong Kong
Get a Freshly Made Slice at Emmer Pizzeria
Photo by Emmer Pizzeria
Central’s dining scene gets a flavorful upgrade with the opening of Emmer Pizzeria at Landmark Atrium. Helmed by co-founders Adrien Ellul and Justin Kennedy and Executive Chef Karla Mendoza, the restaurant celebrates pizza made with emmer grain, a 19,000-year-old wheat known for its nutty flavor and light texture. Each dough undergoes daily hand-milling and long fermentation before being fired in a custom oven for that signature crisp-yet-pillowy crust.
Guests can savor fan favorites like the Brussels Sprouts pizza with pancetta and chili, the Dolce Diavola topped with naturally cured and fermented nitrate-free pepperoni, and the reinvented Quattro Formaggi 2.0 with D.O.P. gorgonzola, fontina, mozzarella, and cream sprinkled with Parmigiano-Reggiano, along with other iconic pizzas.
Location: Emmer Pizzeria, Shop 217A, 2/F The Landmark Atrium, 15 Queen’s Road Central
September
Dive into a Seafood-Forward Menu at Salon des Refusés
Salon Des Refusés
Salon des Refusés recently debuted on Bridges Street to offer foodies an "intimate exhibition of small plates and sun-drenched Mediterranean flavour." Founded by Chef Luca Marinelli, whose mentorship under culinary legends Gualtiero Marchesi and Mauro Uliassi shaped his approach to seafood and seasonal produce, this new dining place celebrates Cuisine du Soleil with tasting plates for sharing.
Its menu features market-fresh seafood and vibrant produce, including Shima-Aji with salsa verde and Taggiasca olives, Hokkaido Scallops topped with salty-sweet Sicilian pistachios, and the minimalist take on Pâte de Fruits with mandarin and Campari flavors.
Open from 6 PM every Wednesday to Sunday, the restaurant offers both an intimate bar seating for close-up dining and candlelit banquettes for a full curated experience. Reserve a table now!
Savor Authentic Yunnan Cuisine at Mushroom Hong Kong
Mushroom Hong Kong
Located on the seventh floor of California Tower, Mushroom Hong Kong brings refined Yunnan dining to Central. As the sister restaurant of Shanghai’s Mó Huān Bistro, this new dining spot explores the Southwestern China province’s rich culinary heritage with a team led by a Black Pearl one-diamond award-winning Culinary Director.
Signature dishes include the fragrant Fried White Boletus with Qiubei Dry Red Pepper, the rare Stir-Fried Tiger's Paw Mushroom with Xuanwei ham slivers and crisp bean sprouts, and the 3 Years Nuodeng Ham with Milk Slice with thinly sliced ham and Bai-style hand-torn rushan (milk slice).
Location: Mushroom Hong Kong, 7/F, California Tower, Lan Kwai Fong, Central, Hong Kong
Say Annyeong to New Flavors at O’rm
O’rm
Soho’s latest culinary hotspot, O’rm, offers a modern take on Korean cuisine in a 20- to 23-seat space inspired by Jeju Island. The restaurant is led by Chef Junwoo Choi, Beverage Director Ted Ko, and Stella Yim, providing a full sensory experience at the chef’s table or shared dining setup.
Standout dishes include Yuk Hoe with Wagyu beef, Mini Crab Kimbap, Kamquat Salad, Bibim Buckwheat Noodles, and smoky grilled selections like LA Cut Short Rib and Spicy Pork Jowl. For plant-based options, try the crispy Cauliflower in gochujang sauce. The restaurant pairs these creations with a curated list of Korean spirits, boutique wines, and craft beverages for a complete modern Korean experience.
After the success of its pop-up at Harbour City, Chiikawa Ramen Buta Hong Kong has officially opened in Langham Place, marking its first overseas branch. A collaboration between Japan’s PARCO and local host Flames Concepts, the restaurant blends the whimsy of the beloved Chiikawa manga with authentic Japanese ramen.
Guests can choose from signature bowls like the Mini Chiikawa, Small Hachiware, and Big Usagi, each topped with a cute character fish cake and accompanied by a collectible sticker. Drinks are served in themed containers, and diners can also shop a wide range of Chiikawa merch, from ramen bowls to T-shirts. With 87 seats, this is the largest Chiikawa Ramen Buta yet.
To manage the number of visitors, walk-ins aren't allowed and guests are encouraged to book their slot via KKday.
Location: Chiikawa Ramen Buta, Shop 13, 12/F, Langham Place, 8 Argyle St, Mong Kok, Hong Kong
Enjoy Luxury at The Murray, Hong Kong's Cassia Lounge
The Murray, Hong Kong
The Murray, Hong Kong expands its luxury offerings with the debut of Cassia Lounge, an executive club lounge framed by the historic Cassia Tree. Available exclusively to select room and suite bookings, the lounge reimagines dining with a sequence of indulgent experiences.
Begin the day with a hearty breakfast service from 6:30 AM, followed by artisanal coffee and premium teas available throughout the afternoon. From 3 PM to 5 PM, a thoughtfully crafted afternoon tea menu offers sweet and savory bites made to order. In the evening, the culinary highlight arrives with chef’s canapés, from delicate seafood creations to seasonal specialties, paired with free-flow Ruinart Champagne and curated wines.
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.
The Lasagna Factory - Bringing Italian Comfort to Hollywood Road
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, and Classic Tiramisu served tableside.
Flat Iron's iconic sharing steaks are also available at The Lasagna Factory if you need to hit your daily protein intake!
LE-TA-SU, Tokyo's Famous Solo Shabu Shabu Expands Across Hong Kong
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 brand new anniversary menu.
The Anniversary Special features Lobster Bisque Set with Japanese Wagyu Brisket and US Pork Loin, alongside special à la carte items like Boston Lobster, Lobster Bisque, and Lobster Bisque Ice Cream.
Note that only the new Causeway Bay branch is open to the public; the Yuen Long and Kowloon branches are still in the pre-opening stage!
Location: LE-TA-SU, Multiple locations across Hong Kong
New Buzz in Lan Kwai Fong - FUMI Joe Opens
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 Wagyu with udon, and Snow Crab Kettle Rice Pot. Guests can also customize their meals (appetizers, mains, and sides) with the newly introduced personalized Build Your Comfort Dinner Set.
Don't miss out on their special summer dining deal: enjoy 15% off all-you-can-eat weekend dinners, available until 31 Aug. 2025.
Location: FUMI Joe, 23/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central
A New Nordic-Inspired Café Opens in Sheung Wan
VennerVenner
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.
Hong Kong's First Parfait Specialty Store Debuts in Central
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!
A New Multi-Concept Destination: 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.
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
Get ready, Sha Tin! Young Dabang, Korea's beloved tteokbokki chain, has landed at New Town Plaza! Their customizable Tteokbokki Pot, features a lengthy 35cm tteokbokki (rice cake) with your favorite sides like fish cakes, quail eggs, yaki mandu (fried dumplings), mixed vegetables, and ramen noodles.
Beyond the pot, the menu also highlights sizzling claypot rice, mega kimbaps, and cheese-loaded fried chicken, taking Korean comfort food to the next level.
Pair your meal with their special drinks like the Bokbunja Beer Bomb, Kooksoondang Draft Makgeolli, and Peach Americano.
Location: Young Dabang, Shop 103A, L1, New Town Plaza, Phase I, Sha Tin, New Territories
The Doctor’s Residence by Dr. Fern is Back!
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 bites with a twist such as Codependent Fish Burger and Double Smashed Buns.
Shoo Loong Kan Hotpot Serving Up Authentic Sichuan Flavors
Shoo Loong Kan Hotpot
Sichuan hotpotpowerhouse from Chengdu Shoo Loong Kan has launched in Hong Kong, bringing its iconic broths and bold Sichuan spice blends to Causeway Bay.
Experience an authentic Sichuan hotpot experience with signature broths like the 160-day fermented "Tianfu Yeast-Preserved" soup and the Supreme Beef Tallow Spicy Broth. Enjoy these flavor-packed broths with ingredient highlights like Volcanic Spiced Beef, Shoo Loong Kan Nine Treasures platter, and Panda Noodles.
Location: Shoo Loong Kan, 1/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong
A Vibrant New Hub in Soho, AER
AER
More than just a bar or restaurant, AER (Aesthetic Radio) arrived in Central as the neighborhood's latest multi-sensory cultural experience hub. The space merges a high-quality sound system, nostalgic cocktails, comfort food, and a soon-to-be-launched podcast room into one stylish, relaxing space to amplify connection and creativity.
Co-founded by a dynamic team of five, including names behind Sauce and The Old Man, expect DJ-curated weekends, pandan-inspired Midori Sours, mezcal tributes to sneakers, and Irish-inspired dishes.
Location: AER, UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central (Entrance on Aberdeen Street)
Bar Mind – 念, a Minimalist Take on Mixology
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.
Sichuan Rouge, a Reinterpretation of Traditional Sichuan Cuisine
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
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, 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
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 HimalayanTiger, 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 midnighttill late!
Location: GOSSiP, 3/F, FOCO Building, 48 Cochrane St, Central
Halff Bakery, A New Addition to Sai Ying Pun
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 Bagel, Triple Cheese Budae Jigae Bagel, and Portobello Mushroom Carbonara Bagel.
Psst! All students in uniform can enjoy a12% discount on their bagels, sandwiches, cream cheese, and drinks!
Location: Halff Bakery, 63B, Third Street, Sai Ying Pun
Mama Tiger Noodles, a Vibrant Thai Noodle Bar
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 Noodles, Khao Soi, Tom Yum Sukhotai, along with appetizers like Hat Yai Fried Chicken, Handmade Wonton, and Crispy Chicken Skin.
Newly opened on the iconic steps of Shin Hing Street, Central, Primo Posto offers authentic Milanese cuisine, along with a selection of wines and cocktails.
Begin your meal with appetizers like Mondeghilli Meatballs, Vitello Tonnato, moving onto pasta and mains with crispy saffron risotto, pigeon ragù, andbone-in Milanese-style veal chop, and finish off with classic desserts like Tiramisu, Almond Panna Cotta, or the traditional Italian way - an Espresso shot.
Don't forget - aperitivo at Primo Posto starts early from 5pm till late, while dinner service begins at6pm!
Your New Favorite Spots in Causeway Bay - Yorucho & Madara
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 sashimi reimagined with fruit-forward sauces and dashi-soy reductions like their Mikandai Sashimi and robata delights like their ox tongue, glazed with a kiwi-based sauce.
Don't miss out on their signatures like Nori Tacos and 72-hour Snow Beef Noodle Soup when you visit!
After your dinner, head over to their hidden bar, Madara, to end your night on a high.
Location:Yorucho, 16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
Madara
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
Chef Edward Voon has returned to Hong Kong's dining scene with VOON by Edward Voon, bringing his multicultural culinary journey to Kennedy Town. With a philosophy of "Three Homelands, One Heart," Chef Voon blends the flavors and techniques of Singapore, Hong Kong, and France.
The seasonal menu offers inventive takes on comfort dishes such as reimagined laksa in two ways: Laksa Soup Noodles for lunch and Seafood Laksa Linguine for dinner; Beef Tenderloin Tartare with caviar and oyster cream; and Mud Crab Au Gratin with macaroni and Singaporean-style black pepper sauce.
Beyond your dining experience, VOON Retail is the gourmet extension of the kitchen that offers artisanal savory cookies and seasonal items crafted in collaboration with local artisans. They will be available online and at various pop-ups around the city.
Location: VOON by Edward Voon, Shop G8&9, No.46 Forbes Street, Sincere Western House, Kennedy Town
May
Two New Venues Join BaseHall 02 - Fete Up and Meshiya
Fete Up / BaseHall 02Meshiya / BaseHall 02
BaseHall 02 welcomes two new local favorites this month: Fete Up and Meshiya. Fete Up offers healthy, flavor-packed dishes like Chicken Press, Omega Squat, and the customizable Fete Box, for those who are seeking nutritious meals without sacrificing taste.
Meanwhile, Meshiya, a modern Japanese eatery, offers rice bowls and set meals including the 298 Beef Bowl, sukiyaki, and crispy pork cutlets. The perfect option for a quick lunch break!
Location: BaseHall 02, LG/F, Jardine House, 1 Connaught Pl, Central
PINTXOS by bárbar, The Fourth Spanish Venue by Epicurean Group
PINTXOS by bárbar
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.
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
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, where French artisanal cheese meets the artistry of Japanese cuisine, offers Hong Kong’s first eight-seat cheese omakase dining experience. Inspired by the rice fields of Yamanashi Prefecture, founder Jeremy Evrard presents a Japanese-French creative, seasonal menu that celebrates raw milk in different forms.
Signature dishes include Goat Milk Cheese sea bream sashimi, Crab Tiramisu, and Organic Camembert. A must-try for the cheese lovers out there!
Jean Pierre, the Latest Parisian-Style Bistro by Black Sheep Restaurants
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!
China Tang by Lai Sun Dining has finally held its grand reopening on May 7! Under the guidance of Executive Chef Menex, the newly reopened venue will provide a refreshed, elegant dining experience that elevates classic Canton, Beijing, and Sichuan flavors.
Marking this special occasion, China Tang is offering an exclusive reopening deal: From May 7-13, during lunch service, diners will receive a special house-made Palmier; and at dinner, guests will be treated to a Snowflake Crisp with Imperial Superior Red Bird’s Nest.
Location: China Tang, Shops 411-413 4/F Landmark Atrium, 15 Queen's Road Central, Central
Pastry Chef Mandy Siu's Debut Store - Finesse Patisserie
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!
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.
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.
Shanghai Plus Opens With an Elegant Blend of Cantonese and Shanghai Flavors
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
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.
The Latest Addition to the Izakaya Scene, 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
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 Nanohana rice.
The real standout is the one-of-a-kind Hokkaido Sea Urchin soup, limited to only 80 bowls a day. This luxurious pot of soup is made with Ichiban Dashi- Japan's prized first-brew broth- with sea urchins sourced from Rishiri, Rausu, and Okushiri Islands.
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 / @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 its second location due to popular demand!
It has also made its way into MICHELIN's Hong Kong Street Food Restaurants Guide.
The Central branch offers their various classic Bánh Mì flavors, including an exclusiveMini Bánh Mì Set that comes with a mini stewed pork belly bánh mì with a choice of drink, which is available daily from 3-5:30PM.
Vegetarians are welcome as well as they also have non-meat options. Expect a queue when you go!
Location: Bánh Mì Nếm, 3 Chiu Lung Street, Central
Spice Bazaar in Tsim Sha Tsui
Spice Bazaar
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.
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
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
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 / 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 HKD38 a slice and HKD18 for unlimited refills of fountain soda.
Don't miss on the Group's other openings at The Peak including Falcone, Messina, and Butter!
Experience the Art of Modern Chinese Cuisine at PATH with Tony Mok
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!
Japanese Bakery Moropain's First Overseas Branch Opens in Hong Kong
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.
Babette, a Contemporary French Restaurant Opens in Central
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 interpretations of French classics such as Poulet Jaune - whole poached yellow chicken served with Koshikari rice, Poireaux Vinaigrette - confit leek with Gribiche sauce, and Gnocchis Parisiennes - gnocchi pasta with mornay bechamel.
Babette is open daily with lunch, brunch, and à la carte offerings! Visit their Instagram to learn more.
Location: Babette, Shop G-3, G/F, Nan Fung Place, 173 Des Voeux Road, Central
Omaroo Grill, a New Australian Steakhouse by Wooloomooloo Group
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
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
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
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
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
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
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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For the first time ever, two MICHELIN-starred and DIAMOND-recognized restaurants—Yong Fu Hong Kong and Hansik Goo—are collaborating for an unprecedented Ningbo x Korean dining experience this November 2025.
Photo from Website/Hansik Goo
The special collaboration will take place on November 4 at Yong Fu Hong Kong and November 5 at Hansik Goo, featuring an eight-course tasting menu of 13 collaborative dishes and an eight-course menu priced at HKD$1880 + 10% per guest.
This collaboration marks the latest in Yong Fu Hong Kong’s celebrated cultural crossover series, following its two-time collaboration with Leela that explored the fusion of Ningbo and Indian flavors.
This time, the restaurant will connect the rich traditions of coastal Ningbo cookery with the vibrant, contemporary interpretations of modern Korean cuisine.
Two Masters, One Vision: Ningbo x Korean Cuisine
Chef Liu Zhen (Yong Fu Hong Kong) and Chef Park Seung-hun (Hansik Goo)
Leading the collaboration is Head Chef Liu Zhen of Yong Fu Hong Kong, renowned for his meticulous mastery of Ningbo techniques, and Chef Park Seung-hun of Hansik Goo, whose innovative yet soulful approach to Korean cuisine has helped the restaurant maintain its MICHELIN star recognition since 2022.
Together, the chefs will present a collaborative tasting menu that highlights their shared philosophies: respect for heritage, a devotion to seasonal ingredients, and bold reinterpretations that bridge two culinary worlds.
Highlights from the Yong Fu Hong Kong x Hansik Goo Menu
Gomtang | Courtesy of Hansik GooInterior of Hansik Goo | Courtesy of Hansik Goo
Every dish on the menu is newly developed for this two-night-only event, bridging the techniques and sensibilities of Ningbo and Korean gastronomy. Some of the highlighted dishes from the menu:
Deep-Fried Glutinous Rice Chicken Wing with shaved Ginseng and Gochugang Plum Sauce
Brown Croaker Fish Lion Head stuffed with Pickled vegetables in a Fish and White Kimchi Broth
Ning Bo Rice Cake with Fermented Vegetable, Yellow Croaker Roe with Crab Legs
Korean Abalone steamed in Fermented Rice Lees, with Cabbage and Perilla Sauce
Braised Beef Rib with Red Braising Sauce, served with Xin Jiang Rice
Two-part finale of desserts: Ningbo Sesame Glutinous Rice Dumpling at Hansik Goo and Glutinous Rice Balls in Dendrobium and Osmanthus Syrup at Yong Fu
Courtesy of Yong Fu Hong KongInterior of Yong Fu Hong Kong | Courtesy of Yong Fu Hong Kong
This curated menu is more than just a meal—it’s an embodiment of the chefs’ shared vision to honor their roots while embracing collaboration with a delicate balance of flavor, texture, and storytelling.
Reservations can be made with Yong Fu Hong Kong or with Hansik Goo here.
For more information and updates, visit the Yong Fu Hong Kong website and follow their Instagram page, the Hansik Goo website here and follow their Instagram page.
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The Hong Kong Tourism Board (HKTB), together with the Bordeaux Wine Council (CIVB), proudly announces the return of the Hong Kong Wine & Dine Festival, set to take place from Oct. 23 to 26, 2025, at the Central Harbourfront Event Space. This year’s theme, “REMIX: BEST OF ALL WORLDS,” invites guests to celebrate wine, world-class cuisine, and global creativity.
For the first time, the four-day festival will extend its hours until midnight, allowing guests a chance to soak up the city’s nightlife and a world full of flavourful indulgence.
Courtesy of the Hong Kong Tourism Board (HKTB)
Highlights of the Hong Kong Wine & Dine Festival 2025
Courtesy of the Hong Kong Tourism Board (HKTB)
This year’s edition marks the return of two Festival favourites: the BEA Grand Wine Pavilion, sponsored by The Bank of East Asia, and the exclusive Tasting Room.
Guests can expect an extraordinary lineup of wines from Bordeaux’s First Growth Chateaux in celebration of the 170th anniversary of the Bordeaux Classification, such as the Lafite, Latour, Margaux, Haut-Brion, and Mouton, alongside Grand Cru treasures from Burgundy and outstanding vintages from Spain, Italy, and beyond.
Renowned wine critic James Suckling will also present a curated showcase featuring over 100 top-rated Old and New World wines, including a selection of premium Chinese labels.
Over at the Tasting Room, five celebrated chefs from Hong Kong and abroad will come together for “Taste the Extraordinary: Beyond Cantonese Flavour,” a 10-hand collaborative dinner that redefines Chinese fine dining. The lineup includes:
Cheun Yat-fung, Beijing Michelin three-star Chiu Chow cuisine chef
Andrew Wong, the first Chinese cuisine chef to be awarded two Michelin stars outside Asia
Ji-sun Jung, Culinary Class Wars’ “Queen of Dim Sum”
Jayson Tang, a young Michelin-starred chef committed to preserve Cantonese culinary heritage
Menex Cheung, an Executive Chef renowned for his creative approach to Chinese fusion.
Tickets for the “Tasting Room” dinner will go on sale via Klook from Oct. 10, 2025.
A Star-Studded Culinary Tour
The “Towngas Gourmet Avenue,” sponsored by Towngas, is making its debut together with 12 of the city’s most lauded restaurants. Featuring a collection of 13 Michelin stars and seven Black Pearl diamonds, the event offers guests an unprecedented opportunity to sample the city’s most celebrated cuisine in one location.
Here is the restaurant lineup at Towgas Gourmet Avenue:
The festival also welcomes the return of Hotel Delicious, highlighting signature dishes from 11 of the city’s top hotels, including Grand Hyatt’s famous Hainanese Chicken Rice, and The Royal Garden’s Butterfly Cookies.
New Highlights to Look Forward To
Courtesy of the Hong Kong Tourism Board (HKTB)Courtesy of the Hong Kong Tourism Board (HKTB)
This year introduces more exciting experiences, such as the Pairing Exploration, where guests can discover the creative synergy between food and wine by matching five key flavour profiles (sweet, sour, spicy, salty, and umami) with five distinct grape varieties (Merlot, Chardonnay, Shiraz, Cabernet Sauvignon, and Sauvignon Blanc).
Another is a Disney-themed area presented by Hong Kong Disneyland Resort, serving exclusive festival-only treats and introduces Disney Wines from the Walt Disney family’s Napa Valley estate.
The festival will feature around 305 booths and 31 countries and regions, with dedicated national pavilions from established participants including Bordeaux (France), the United Kingdom, China, Spain, and Japan. New country pavilions also join the lineup, including the United States, Italy, Czech Republic, Belgium, Norway, Austria, Mexico, and Poland, promising a fresh and exciting experience for every palate.
Tickets and Access
Tickets are now on sale via Klook and Trip.com. American Express Cardmembers can enjoy priority booking from Sept. 29 to Oct. 1, along with exclusive perks and savings on-site.
Here are the ticket prices with their inclusions:
Tasting Pass (HK$298) (Advance Purchase Offer from Oct. 2 to 22: HK$268)
1 Admission Ticket (HK$40)
8 Tokens (HK$200)
1 Standard Wine Glass (HK$130)
Grand Wine Tasting Pass (HK$598) (Advance Purchase Offer from Oct. 2 to 22: HK$498)
1 Admission Ticket (HK$40)
16 Tokens (HK$400)
1 Grand Wine Glass (HK$200)
Grand Wine Pavilion Access with Snacks Coupon (HK$200)
Event Hours:
Oct. 23 (Thurs): 7:30 PM to 12 MN
Oct. 24 to 26 (Fri to Sun): 12 NN to 12 MN.
A Citywide Celebration
The Hong Kong Tourism Board, together with The Hong Kong Jockey Club, MTR Corporation, and the tourism industry, has partnered to offer tourist-exclusive gifts and passes worth over HK$400, including entry to the festival, tasting tokens, and transport discounts.
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Tradition meets audacity in a single bowl. Konjiki Hototogisu, the Tokyo-born ramen house with a Michelin streak, has introduced a dish that pays homage to Hong Kong’s beloved roast pigeon, reimagined through the lens of Japanese culinary finesse for the world’s first Pigeon Shoyu Ramen.
Courtesy of Konjiki Hototogisu
This culinary innovation comes straight from the mind of Chef Atsushi Yamamoto, founder and head chef of Konjiki Hototogisu. Known for his meticulous technique and uncompromising standards, Yamamoto-san has built a global reputation for elevating ramen into fine dining. The shop’s “Golden Soup,” a blend of Hamaguri clams and pork broth, is already legendary. With the Pigeon Shoyu Ramen, he continues to push boundaries, blending regional flavors with Japanese precision to create something truly rare.
Priced at HK$138, this limited-time bowl is a bold fusion of Japanese ramen tradition and Cantonese culinary heritage. The star, roast pigeon, is a beloved delicacy in Hong Kong, now reimagined in noodle form. Each bowl features slow-cooked pigeon breast, roasted until the skin turns glossy and crisp, perched atop Konjiki’s signature speckled noodles. The rich, layered base made from pigeon bones is simmered with ginger, garlic, and vegetables for five hours, then blended with an umami-packed fish broth crafted from three types of Japanese dried fish.
Photo by The Beat AsiaPhoto by The Beat Asia
The bowl is finished with pigeon oil, slow-cooked duck breast, maitake mushrooms, and scallions, creating a deeply savory, textural experience. For those seeking the full indulgence, the set menu (HK$158) includes bok choy and a drink.
Though not available on the menu, Yamamoto said in an interview that the new creation is best served with a drink that’s “red in color” to elevate the experience. “Given the ingredient I used in this ramen, I will think of red wine.”
Founded in 2006 by Yamamoto, Konjiki Hototogisu is no stranger to innovation; the brand has consistently pushed boundaries while honoring tradition. This latest release is no exception.
The Pigeon Shoyu Ramen is available at all Hong Kong branches of Konjiki Hototogisu. Follow them on Instagram and Facebook for shop information and updates.
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Hidden inside Mong Kok’s electric maze known as Lady’s Market, Ros Jad Thai Restaurant pulses with the kind of energy that makes you lean in. “Ros Jad” means “intense flavor” in Thai, and the kitchen delivers exactly that with no apologies, no compromises.
Opened in May earlier this year, Ros Jad is a statement of flavor, technique, and cultural fusion. The menu is a nod to Bangkok’s comfort food, with duck eggs, green chili paste, and pink milk all making appearances, quickly turning Ros Jad into one of the city’s most talked-about restaurants of its kind.
What’s the Vibe and Venue Like
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Ros Jad’s interior is a visual punch. Bold, urban, and unmistakably Thai with a modern twist. The entrance is metal wall splashed with graffiti and crowned by a glowing neon “ROS JAD” sign in pink, setting the vibe with street art and industrial chic elements before you step in.
The seating is intimate, with a long reflective table flanked by soft beige chairs that feel surprisingly plush for such a gritty aesthetic. It’s the kind of space that feels curated but not pretentious. You’ll likely be elbow-to-elbow with fellow diners, but that’s part of the charm. It’s a place where you come for the food, stay for the chaos, and leave with a satisfied grin.
The atmosphere hums with energy. It’s not quiet, and it’s not trying to be. Ros Jad leans into the Mong Kok rhythm that’s fast, flavorful, and full of character. Whether you’re here for a quick lunch or a late-night gathering with friends, the venue wraps you in a sensory experience speaks attitude and ambiance.
How Much Does It Cost
The Beat Asia
Expect to spend around HK$120–160 per person. The basil minced pork rice with duck egg, for example, is priced at HK$84, with extra eggs adding a few bucks more. Drinks are wallet-friendly, and desserts like mango sticky rice round things off without breaking the bank.
What We Ordered
The Beat Asia
We kicked off with the Basil Minced Pork over Rice with Fried Duck Egg (HK$84), a dish that’s deceptively simple but deeply satisfying. The pork was spicy and fragrant, the duck egg rich and golden. We doubled down with two extra eggs, because why not? The yolks soaked into the rice like molten sunshine.
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Next came the Prawn Pad Thai (HK$95) — sweet, tangy, and generously portioned. The noodles had that perfect wok-char, and the prawns were plump and juicy.
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The Deep-Fried Pork Belly with Grilled Green Chili Paste (HK$82) was the sleeper hit. Crispy, fatty, and paired with a smoky chili paste that packed heat and depth. It’s the kind of dish that makes you reach for your drink, and then go back for more.
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Speaking of drinks: we cooled off with a Pink Milk (HK$28), which is sweet, nostalgic, and Instagram-ready. And the Taro Cream Thai Milk Tea (HK$38) was creamy, earthy, and surprisingly balanced- so rich and so heavenly.
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For dessert, we couldn’t resist the Khao Neiw Mamuang (Mango Sticky Rice, HK$78). The mango was ripe and fragrant, the sticky rice warm and coconut-kissed. It was a gentle landing after a flavor-packed ride.
While we didn’t order the Thai Jumbo Blue Crab Meat Curry with Rice (HK$158), it looked tempting but the price tag gave us pause even when it may be worth it.
What We Liked
The Beat Asia
While Ros Jad doesn’t aim for elegance, it excels in delivering a flavor-packed experience that lingers long after the last bite. The duck eggs, in particular, are special. They are creamy, golden, and indulgent enough to justify ordering extras. They elevate the basil minced pork rice from a humble street dish to something deeply satisfying and almost decadent.
Drinks here aren’t an afterthought. The pink milk is playful and nostalgic, while the taro cream Thai milk tea offers a richer, more grounded sweetness. Both are welcome counterpoints to the heat and salt of the mains. And for dessert, the mango sticky rice delivers exactly what you hope for: ripe fruit, warm coconut-infused rice, and a gentle finish to a bold meal.
What We Didn’t Like
The space can feel cramped during peak hours. Some dishes may be overly salty for their nature, so spice and seasoning adjustments are worth requesting if you’re sensitive.
One noticeable gap in the menu is the absence of chicken-based dishes. It’s a pity, especially for diners who prefer lighter proteins or are looking for familiar staples. While pork and seafood dominate the offerings with quality, a few chicken options would round out the menu.
What You Should Order
Courtesy of Ros Jad Thai
While the menu updates including the Squid over Rice and Duck Egg and Thai Jumbo Crab over Rice with Duck Egg are a must-try, the orders that don't miss include Basil Minced Pork, Pork Sausage, Century Egg over Rice with Duck Egg if you can take the spice, Taro Cream Thai Milk Tea, plus a Mango Sticky Rice to finish.
This food review is based on a complimentary media tasting provided by Ros Jad in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.
Tables are available by walk-ins only. For more updates and information, follow Ros Jad Thai on Instagram.
Location: Shop N, Hung Kwong Building, 2 Tung Choi Street, Mong Kok, Kowloon, Hong Kong
Enjoyed this article? Check out our previous Delish Eats reviews here.
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Local artisanal cake brand, Pandan Man, is baking it pink and making it count for Breast Cancer Awareness Month!
This October, treat yourself to the Pandan Pink Hope Cake (HK$78), a delightful symbol of sweetness and solidarity in the fight against breast cancer. More than just a dessert, this cake carries a purpose, supporting the vital work of the Hong Kong Breast Cancer Foundation (HKBCF). With every purchase, HK$10 will be donated to the organization, helping raise awareness about early detection and providing care for those affected by breast cancer.
The cake is made with light and fluffy pandan chiffon, a luscious, smooth Orh Nee (taro) filling, rich Chantilly cream, and kaya paste, all topped with a delicate pink fondant. This wonderful pink confection will be available exclusively in-store at the Landmark Atrium or Hysan Place pop-up stores until Oct. 31, 2025.
Courtesy of Pandan ManCourtesy of Pandan Man
Pandan Man was founded by husband-and-wife duo Brian and Caroline during the pandemic, and has since turned a family pandan chiffon recipe into a growing artisanal brand celebrated for its fluffy cakes, chewy mochi, and playful creations. This Pink October, the brand is combining its signature charm to make a difference for the local community, encouraging local dessert lovers to indulge with purpose.
Don’t miss the chance to support with sweetness! For updates, follow Pandan Man on Facebook and Instagram.
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