Tired of the same old dining spots? We’ve got you covered with a fresh guide to Hong Kong’s newest restaurants. This is your ultimate list of the latest openings, packed with exciting cuisines, unique dishes, and must-try bites. Here are the spots we can’t wait to check out this month!
Read More: Wake Up And Smell The Coffee – New Cafés To Try In Hong Kong This Month
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May’s Hottest New Openings
Vincenzo Capuano
Awarded 13th place in the 50 Top World Artisan Pizza Chains 2025, Vincenzo Capuano arrives on Lee Tung Avenue with its celebrated ‘Nuvola’ cloud pizza, open kitchen, and handcrafted Neapolitan oven. Led by World Champion of Contemporary Pizza Vincenzo Capuano, the new two-storey restaurant brings ultra-hydrated, long-fermented dough, feather-light crusts, and table-side scissor service to Wan Chai, alongside signature creations like Provola e Pepe and Abbraccio e Mamma, with Hong Kong-only specials still to come.
Vincenzo Capuano, Shop G04-05, G/F & F01A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong, 2802 2802, vincenzocapuano.hk
Stübli
Now open in Kennedy Town, Stübli brings Alpine comfort to Hong Kong from the team behind Italian-Swiss favourite Nocino. Framed as a cosy Swiss steakhouse and fondue room, the restaurant centres on pan-fried Swiss-style steaks and sausages, with bubbling cheese fondues spanning a classic Half-and-Half Gruyère-Emmental to richer Lobster Thermidor and Summer Black Truffle versions. Wood-led interiors, rich sauces, and shared pots of molten cheese create a setting best suited to long, easygoing meals.
Stübli, Shop B, 39-41 Cadogan Street, Kennedy Town, Hong Kong, 9017 0619, www.stublihk.com
Blanc de Noirs
If champagne after dark sounds like your idea of a good evening, Blanc de Noirs is about to become essential. Landing this May at The Landmark Mandarin Oriental, the new champagne bar offers a refined black-and-white setting, one of Asia’s most extensive champagne programmes, and cuisine directed by renowned Chef Richard Ekkebus. The bar pours 25 selections by the glass from a 500-label cellar, features Champagne O’Clock fountains, and serves a menu built around impeccable ingredients – designed for long evenings.
Blanc de Noirs, 7/F, Mandarin Oriental The Landmark, 15 Queen’s Road Central, Hong Kong, 2132 0066, www.mandarinoriental.com
Budaeok
Budaeok puts Korea’s beloved budae jjigae at the heart of Hollywood Road. Centred around bubbling sharing pots loaded with sausage, luncheon meat, rice cakes, baked beans, ramen, and molten cheese, the restaurant captures all the loud, richly savoury pleasure of army stew done right. Every pot invites generous digging, with spicy broth, soju-friendly vibes, and a format that transforms dinner into a highly satisfying group affair.
Budaeok, Shop E, G/F, Felicity Building, 58 Hollywood Road, Central, Hong Kong, Instagram: @budaeok.hk
Daigo
Central has a new omakase address, and it comes with the return of sushi master Mori Tomoaki to Hong Kong. Newly opened Daigo is an intimate 20-seat space split across two counters, with Mori-san leading one side and his longtime protégé Chef Tony Sze Lung Leung heading the other. Structured around seasonal lunch and dinner omakase menus with meticulous attention to detail that serious sushi enthusiasts notice immediately, Daigo is already shaping up as one of the city’s toughest reservations to land this year.
Daigo, 7/F, FOCO, 48 Cochrane Street, Central, Hong Kong, 9417 7927, Instagram: @daigohk
Le Le
A fresh new opening in Central is giving Vietnamese cuisine an elevated new perspective. ZS Hospitality Group’s latest venture, Le Le, brings what it calls ‘progressive Vietnamese’ to the city, reworking familiar favourites through a lens of Chinese influence, lighter textures, rare ingredients, and modern plating. Tasting menus, optional wine pairings, and a style that feels sophisticated without pretension set the tone.
Le Le, 3/F, 8 Lyndhurst Terrace, Central, Hong Kong, 2798 0668, www.lelehongkong.com
Poppy & Aster
There’s now one more reason to head to Wan Chai, with Poppy & Aster bringing two well-liked concepts together under one roof. By day, Aster keeps things casual with the creative burger variations it has become known for, while evenings shift into bistro mode with a menu that weaves Asian and European elements through unexpected dishes and a strong drinks list. Whether it’s a quick burger stop or a longer dinner with friends, this neighbourhood newcomer covers both moods.
Poppy & Aster, Shop A, G/F, 17A Moonful Court, Moon Street, Wan Chai, Hong Kong, 5404 6647, Instagram: @hk.poppy.aster
Amalgamate
Amalgamate brings a fresh take on East-meets-West dining to Causeway Bay, with a menu that puts ingredients first and works better shared than eaten as formal courses. Hong Kong staples are reworked through broader Asian and Western influences, spanning dim sum-inspired bites, creative mains and cocktails sharpened with spices and aromatics. Made for settling in over drinks and dinner, it offers fusion cooking that feels approachable without losing its sense of detail.
Amalgamate, 7 Lan Fong Road, Causeway Bay, Hong Kong, 6251 3202, Instagram: @amalgamate.hk
Manmaru
Manmaru opens at Tuen Mun Town Plaza with a full commitment to unagi, bringing the Shizuoka eel specialist to Hong Kong for its first overseas location. The menu revolves around whole grilled eel, briefly steamed with rice so the smoky fat settles into the grains, creating a bowl that feels rich without being heavy. Diners can go classic with a hitsumabushi-style set, keep it simple with bento or à la carte options, or go deeper into the experience with eel shoulder, liver and crispy bones. It’s a rare unagi spot for anyone willing to travel a little further for a serious eel meal.
Manmaru, Shop 19-22, UG/F, Phase 2, Tuen Mun Town Plaza, Tuen Lung Street, Tuen Mun, Hong Kong, 3462 3556, Instagram: @manmaru_hk
Butter Babe
Launching in Central, Butter Babe brings the UK’s jacket potato obsession to Hong Kong with the city’s first dedicated baked spud shop. The menu is all about fluffy, butter-loaded potatoes filled with everything from cheese and beans, sour cream with chive and bacon, and tuna with coleslaw to Japanese curry and Bolognese. Each set comes with your choice of butter and a drink, making it a straightforward, feel-good stop for carb-heavy lunches, early dinners and anyone who believes a good potato can fix most things.
Butter Babe, 16 Gough Street, Central, Hong Kong, 6319 7040, Instagram: @butterbabehk
Obongzip
One of the more exciting Korean openings in Tsim Sha Tsui, Obongzip brings a 38-year-old name from Korea’s spicy octopus scene to Hong Kong. The main event is the octopus, served whole in a glossy red sauce, cut at the table and eaten with rice and banchan, but the menu also makes room for pork belly bossam, seafood pancakes, japchae and spicy buckwheat noodles. Made for sharing, spice cravings and nights over soju, Obongzip adds another energetic reason to gather around the table.
Obongzip, Shop A, 2/F, 23-25A Cameron Lane, Tsim Sha Tsui, Kowloon, Hong Kong, Instagram: @obongzip.hk
Avalon
In Central, Avalon brings a more laid-back energy to the second floor of H Queen’s. Open from lunch through late evening, the restaurant works just as well for a blue-plate sandwich by day as it does for martinis, larger plates and long conversations after dark. With generous dishes, a serious wine list and Elite Concepts’ instinct for food people actually want to eat, Avalon offers smart city dining without the stiffness of a white-tablecloth night out.
Avalon, 2/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong, 2115 1551, www.elite-concepts.com
Konjiki Hototogisu Opens In Cityplaza
As one of Tokyo’s Michelin-recognised ramen names, Konjiki Hototogisu brings its famed clam-based broth to Cityplaza with a new Hong Kong location. The menu is led by a balanced blend of hamaguri clam, chicken and pork broth, giving each bowl a clear seafood depth with a rounded, savoury finish, with standouts including the Shio and Shoyu Hamaguri Soup Ramen and Tonkatsu Spicy Ramen. For ramen fans, it’s another solid spot to get a bowl that feels satisfying and more distinctive than your usual quick fix.
Konjiki Hototogisu, Shop No. 315, 3/F, Cityplaza, 18 Taikoo Shing Road, Taikoo Shing, Hong Kong, www.ajisen.com.hk
Dan Ryan’s Opens At Causeway Bay
At Dan Ryan’s new Causeway Bay location, the Chicago grill classic brings its familiar Americana back into focus. The sprawling space mixes wood-toned booths, contemporary murals and the brand’s much-loved model train circling the room, creating a relaxed setting for family dinners, group gatherings and late-night catch-ups. The menu stays true to its roots with potato skins, loaded nachos, baby back ribs, steaks, burgers, spaghettis and apple pie – comforting plates that explain why the brand is still part of Hong Kong’s dining scene after 35 years.
Dan Ryan’s (Causeway Bay), 2/F, Jade & Pearl Plaza, 22-36 Paterson Street, Causeway Bay, Hong Kong, 2265 8318, www.danryans.com
Flat Iron Burger Returns To Wan Chai
Flat Iron Burger’s new Wan Chai location feels like a full-circle moment, opening just steps from the original Butchers Club Burger site. The draw is the brand’s dry-aged Angus beef blend, smashed for that crisp, caramelised crust and stacked into favourites like the Flat Iron Deluxe, along with Wan Chai-only creations such as the Double Happiness. Add craft beers, bourbon and live sports screenings, and it becomes an easy neighbourhood spot made for burger cravings and casual catch-ups.
Flat Iron Burger (Wan Chai), Shop A, G/F, Kelly House, 6-14 Greeson Street, Wan Chai, Hong Kong, flatironbugerhk.com
Shake Shack Opens At The Peak Tower
Located within The Peak Tower, Shake Shack’s newest Hong Kong location offers one of the city’s most scenic burger stops. Guests will find the brand’s signatures – ShackBurgers, crinkle-cut fries, flat-top dogs and frozen custard – plus a location-exclusive Yuen Yeung Shake, made with vanilla custard, Hong Kong-style black tea, coffee, coffee jelly, whipped cream and a coffee egg roll.
Shake Shack (The Peak Tower), Shop G15-G16, G/F, The Peak Tower, 128 Peak Road, The Peak, Hong Kong, 2813 6898, www.shakeshack.com.hk
April’s Hottest New Openings
Punjab Warriors
At Punjab Warriors, you’ll get sport, spice, and serious cuts all on one table. The menu at the Indian chop-house on Lyndhurst Terrace features premium meats cooked over a charcoal pit for an extra smoky char, then paired with garam masala butter, richly spiced curries, and tandoori spice rubs to layer the flavours. Whether you’re here for a match screening or a Saturday night out with a crowd, dishes like the Punjab Warriors Tandoori Mixed Grill – lamb chops, chicken tikka, and grilled prawns – are made for sharing.
You can also go all-in on their standout mains, where a 1kg T-Bone or a 1.2kg Tomahawk, served with PW chips and house salad, lands straight on the table for a feast-style dining experience.
Punjab Warriors, G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central, Hong Kong, 9525 7003, Instagram: @punjabwarriorshk
Happy Samurai
Sapporo ramen institution Happy Samurai has made Hong Kong its first overseas location. Warm up in the welcoming Central spot with its Tonkotsu, a creamy, slow-simmered bowl made with a proprietary plant-based soup base carrying four generations of broth-making lineage, or the spicy Tantan version that brings a punchy heat. The umami-rich Shoyu is also a must-order, a bowl that feels more complex and full-bodied than any chain-style ramen.
If you’re looking for something beyond noodles, try the Donburi or Bao Buns, each reflecting the same care for ingredient quality and flavour balance; or the Curry Rice, a satisfying, homestyle option that rounds out the menu.
Happy Samurai also offers a drink list spanning premium beers, sours, and well-selected sake, so you can extend the lingering richness of your meal well into the evening.
Happy Samurai, Shop A, G/F, 51 Wellington Street, Central, Hong Kong, 5688 5151, happysamurai.hk
Dotom
Dotom, the new kid on the block in Central, is the spot to swing by if health-minded Korean kimbap sounds like a vibe to you. The clean, pared-back space has a grab-and-go energy tailor-made for the city’s post-lunch rush – making it an easy fit for Central’s fast-moving rhythm.
The joint specialises in high-fill, protein-forward kimbap, and the menu stars bulgogi rolls with shishito peppers, plus wellness-friendly swaps like crisp lettuce and plant-based protein noodles in place of rice. Alongside the signature rolls, there’s also an equally flavourful range of inari sushi bulging with toppings like tuna mayo and fiery cheese buldak chicken, and quick sides like fish cake skewers and tteokbokki for a punchy, spicy add-on.
Dotom, Shop I, G/F & M/F, Welley Building, 97 Wellington Street, Central, Hong Kong, Instagram: @dotomhk
The Orient
There’s another steakhouse in town. The Orient is a panoramic, produce-led Asian steakhouse set high above Tsim Sha Tsui’s skyline, dreamt up for those who want live-fire drama with their harbour views – offering dry-aged beef and jet-fresh seafood seared over a blazing Spanish Josper Grill that hits extreme temperatures to lock in juices and build a rich, smoky crust. With subtle Asian culinary accents deepening the surf-and-turf palette and cuts arriving with rich complexity and a satisfying chew, The Orient might just be worth a trip up to Harbour City.
The Orient, Shop OTE401, Level 4, Ocean Terminal Extension, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong, 2619 9100, www.sandshospitality.com
Ning Kee
Ning Kee is making its first move outside Thailand with a Hong Kong outpost. The casual concept by the team behind Phuket’s five-time Michelin-recommended pork knuckle shop sees its famed soy-braised pork knuckles served over fragrant rice with a kicky chilli sauce, served with Thai crispy pork, seafood Tom Yum noodles, and a rich khao soi that brings northern Thai curry-noodle richness to Jordan.
Fans of hearty, satisfying dishes can also dig into the must-order knuckle bowl, where each bite delivers a calibrated tug-of-war between tenderness and heat – robustly flavourful, instantly familiar, and refreshingly novel all at once.
Ning Kee, G/F, 13-15 Man Wai Street, Jordan, Kowloon, Hong Kong, Instagram: @ningkeehk
Slow Cow Opens In Central
Your favourite slow-braised beef bowl spot just got a new home right on Wellington Street. Along with Slow Cow’s well-loved Wagyu bowls, long-braised premium beef over steaming rice, and signature soy-kissed glazes, you can expect a streamlined menu centred on quality and consistency. For a more elevated lunch, try the signature bowl with soft pickles and a perfectly cooked egg that folds into the meaty juices as you eat – a bite that makes you reschedule the rest of your afternoon.
Slow Cow (Central), Shop C, G/F, Sunway Building, 112-114 Wellington Street, Central, Hong Kong, 5724 4577, Instagram: @slowcow_beefbowl
LucAle Relocates In Sai Ying Pun
Sound the trumpets, because LucAle has moved two steps up in Sai Ying Pun, trading its intimate original digs for a larger space just a short stroll away. Located on the same well-loved stretch, the expanded new room features an open kitchen that puts the team in focus, creating an environment built for subtle theatre – pasta twirling, sauce-labouring, and all.
If you’ve been wondering what’s new beyond the fresh address, the menu has been reworked with fresh energy, giving LucAle’s Italian classics a few unexpected turns. Homemade pasta remains a highlight, from Ravioli with White Bolognese Ragù and 24-month Parmesan Cream to the Guinea Fowl Ravioli. Beyond that, the selection moves fluidly between deeper, more layered flavours and lighter plates – the Mayura Wagyu Sirloin M9, Skate Wing with spinach, capers, and parsley olive oil, and Chicken Cordon Bleu with Fontina D.O.P. and sautéed porcini each holding their own. Dessert rounds things off on a slightly more offbeat note, with the Tiramisu joined by a Mille Feuille layered with Szechuan pepper, panna cotta foam, mandarin granita, and cocoa-nib wafer – so you’ll leave with both a full stomach and something to talk about.
LucAle, G/F, Hang Fai Building, 28-32 Pok Fu Lam Road, Sai Ying Pun, Hong Kong, 3611 1842, www.lucalehk.com
Maxim’s Palace Opens In MOKO
Mong Kok is already home to a number of dim sum staples worth queuing for, yet there’s always room for one more. Maxim’s Palace is the newest addition to MOKO, and the sprawling hall (which doubles as a roast meat destination come dinnertime) offers the restaurant’s well-loved dim sum carts together with classics like roast duck, char siu, and suckling pig – all served with the brisk, family-friendly service the name is known for.
You can expect all the hits here too – plump shrimp dumplings, delicate turnip cakes, silky buns, plus a refreshed line-up of seasonal dim sum and roast meat dishes that nod to tradition without feeling dated.
Maxim’s Palace (MOKO), 6/F, MOKO, 193 Prince Edward Road West, Mong Kok, Kowloon, Hong Kong, 2628 9668, www.maximschinese.com.hk
Bistro du Vin Moves To Sai Ying Pun
Here’s one more reason to visit Bistro du Vin, the French bistro darling that has slipped into Sai Ying Pun with a striking new act. The space unfurls a wine-centric world around generous rustic cooking, with over 1,200 labels lining the cellar floor and a further 6,000 available via an online system – guests are encouraged to wander the shelves and pick a bottle by instinct.
On the menu? Comfort-led French classics like Housemade Pâté en Croûte and Short Rib Parmentier, joined by the showstopping Baked Marble Goby in Puff Pastry, served with a vibrant sauce of fish bones, lemon, and clams. Desserts stay grand and shareable – the Tarte Tatin with Pink Lady Apples is caramelised to retain a pleasing gentle crunch. The original soul remains untouched: goose-pâté dinners, butter-soaked indulgence, and clinking glasses, now inside one of the city’s foremost wine environments.
Bistro Du Vin, G/F, 165-166 Connaught Road West, Sai Ying Pun, Hong Kong, Whatsapp: 6017 2371, Instagram: @bistroduvinhk
March’s Hottest New Openings
Lola Maria
Named after two Spanish archetypes – the vivacious Lola and the classic Maria – Lola Maria brings a shot of high-energy Iberian flavour to Hollywood Road. The street-level dining room is designed for exactly the evening that starts with one plate and ends with several, swinging between inventive, almost flirtatious dishes and timeless classics that taste like a direct flight to Madrid. Come for the salted codfish donuts with garlic alioli or the air baguette loaded with smoky beef cecina – or stay in Maria’s lane with still-sizzling ajillo garlic prawns, blistered padrón peppers, and Galician octopus over grilled potatoes. A colourful Sangria lineup and Spanish-focused wine list keep the table lively, before The Whole Orange – a dramatic finish of citrus, cinnamon foam and vanilla ice cream – closes the night on a fittingly electric note
Lola Maria, Shop D, G/F, Centrestage, 108 Hollywood Road, Sheung Wan, Hong Kong, 6916 4351, lolamaria.hk
Terrace Boulud
Sitting atop LANDMARK PRINCE’S where SEVVA once reigned, Terrace Boulud brings Daniel Boulud’s celebrated touch to one of Central’s most coveted rooftops – reborn as a French brasserie where lunch meetings blur fluidly into skyline evenings. Golden-age rail travel shapes the interiors, while the terrace offers unobstructed Victoria Harbour views made for drawn-out apéritifs. The menu centers on classic brasserie fare, with a Hong Kong accent in the form of DB x MO Dim Sum – shrimp dumplings paired with Lyon sausage, pig trotter, and truffle soup dumplings. A 300-label, French-focused wine list with magnum pours and Asian-inflected cocktails round out a space that moves naturally from afternoon tea to late nights animated by DJs and live performers.
Terrace Boulud, 25/F, LANDMARK PRINCE’S, 10 Chater Road, Central, Hong Kong, www.mandarinoriental.com
Ramenya Shima
Tokyo ramen royalty has arrived in Causeway Bay, where chef Hiroshi Morishima’s first overseas branch of Ramenya Shima is already earning its lines. Three tanrei-style interpretations – robust Shoyu, creamy White Shoyu laced with truffle oil, and gently seasoned Shio – rest on a 30-ingredient broth and handmade five-flour-blend noodles with a perfect al dente snap. With half a decade as one of Tokyo’s top-three on Tabelog, this compact 24-seater prepares just 60 bowls a day. Get there early.
Ramenya Shima, Shop 1, G/F, Sugar+, 31 Sugar Street, Causeway Bay, Hong Kong, 2602 7068, Instagram: @ramenya_shima.hk
Pocofino
Manila’s fried-pizza darling has found its Hong Kong home on Ship Street, where Pocofino arrives as the city’s only Associazione Verace Pizza Napoletana-certified Neapolitan eatery – and the queues are already forming. 24-hour fermented dough hits the wood-fired oven at 485°C, producing soft, leopard-spotted crusts on pies that run from creamy carbonara and punchy diavola to distinctly local riffs like pork floss and egg or mala spicy beef. Tradition bends just enough for the city without losing its soul – and in a compact space primed for post-work pitstops, the pies are flying out the oven.
Pocofino, 8 Ship Street, Wan Chai, Hong Kong, Instagram: @pocofinohk
Um Yong Baek
Busan’s revered dwaeji gukbap has officially touched down on Stanley Street, and Central’s lunch scene will never be the same. Um Yong Baek’s first Hong Kong location serves soul-warming pork and rice soup bowls that arrive unseasoned – a purposeful invitation to tweak the pepper, heat, and depth entirely to your own taste. The signature offering splits between a clear fresh-pork broth and a thick, milky version loaded with pork bones and trotters, both arriving with premium cuts and thinly sliced boiled pork belly built for slow, deliberate spoonfuls. Come nightfall, the kitchen pivots to KBBQ with aged pork and carefully composed banchan for a heartier fill. Mingyu-approved and already pulling queues, this is exactly the kind of niche arrival that finds its way into rainy-weeknight rotation without apology.
Um Yong Baek, G/F, 22 Stanley Street, Central, Hong Kong, 2688 6600, Instagram: @umyongbaek_hk
Roru Baru
Hidden away in Wan Chai, Roru Baru finally gives Hong Kong the handroll bar it’s been waiting for – where warm rice, premium fish, and crisp nori are rolled to order right in front of you. The compact chef’s counter captures modern Tokyo spirit with creative fillings like akami tuna, lobster avocado, and mala negitoro, keeping things low-key and flavour-obsessed from the first roll to the last. Pair with sake and house pours, settle in, and let after-work drinks turn into something more. Consider the HK handroll wave officially started.
Roru Baru, G/F, 100 QRE, 100-102 Queen’s Road East, Wan Chai, Hong Kong, 6317 5675, Instagram: @rorubaru
Mara
From the team behind neighbourhood favourite Brewed, Mara arrives as a sunlit Mediterranean bistro where earth-driven plates and vibrant flavours set the tone from the first bite. Fragrant spices drift from dishes like the Mortadella Sandwich, Scallop Crudo, and Duck Chorizo Rice, while three-to-four course lunch sets keep things light for drop-ins and work breaks. Come evening, shareable small plates and pastas pair naturally with natural wines and slow-sipped cocktails. Considered, accessible, and already a neighbourhood magnet – Mara quickly starts to feel like yours.
Mara, Shop G01, G/F, OVEST, 77 Wing Lok Street, Sheung Wan, Hong Kong, 9179 0569, marahk.com
Gyu+Bar by Miyoshi
Kyoto wagyu master Tsutomu Ito makes his Hong Kong arrival in Causeway Bay through Gyu+Bar by Miyoshi – a wood-fired Japanese-French bistro where lychee wood smoke drifts through casually elegant rooms. Chef Ayumi Matsuda executes Ito’s vision with mastery, with a custom lava rock kiln powering the kitchen’s focal point: slow-cooked A5 Wagyu Cha Shu by Miyoshi that melts on contact, alongside grilled Wagyu Harami and Hokkaido Shiraoi Wagyu that marry Japanese rigour with French grace. Sea-forward plates featuring king crab and lobster round out the menu, while a curated selection of sakes, reds, and whites turns the bar into a smoke-kissed destination well into the night.
Gyu+Bar by Miyoshi, Shop 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong, 2116 0593, Instagram: @gyubarbymiyoshi
Jjamppong Jjamppong
Something fiery has landed in Central, where jjamppong specialist Jjamppong Jjamppong serves up Korea’s most iconic spicy noodle soup with house-made chilli heat and serious seafood intensity. Bowls run from mild to wild, each loaded with squid, shrimp, pork, veg, and springy noodles swimming in broths that range from fierce red heat to a luxurious rose. Crispy seafood and kimchi pancakes add crunch between slurps, while the open-air setting keeps things unpretentious and easy. Already drawing K-fans and spice chasers alike – leave panting, come back sooner than planned.
Jjamppong Jjamppong, G/F, 8-10 Wo On Lane, Central, Hong Kong, Instagram: @jjamppong1946
Thong Smith
On 18 March, Wan Chai welcomes the undisputed kings of Bangkok boat noodles with Thong Smith – turning eight-hour simmered broths into premium bowls where Australian wagyu slices, Kurobuta pork, and tender brisket demand slow, slurpy devotion. Customisable bowls let you layer spice and herbs exactly right – glossy red soups hiding beef balls, shank, and tendon, or options that pack a full aromatic punch with mung bean sprouts and basil sides. The vibe merges retro floating-market murals with sleek dark woods and neon accents, priming it for quick solo refuels or group feasts that stretch well past lunch into evening cravings. As the priciest bowls in Bangkok, expect prices to skew a bit more upscale (HKD$130 to HKD$200 per bowl) but deliver on melt-in-mouth luxury that lifts the street classic far beyond hawker roots.
Thong Smith, Shop 01-06, G/F, Spring Garden Mansion, 38 Spring Garden Lane, Wan Chai, Hong Kong, Instagram: @thongsmith.hk
Bistro La Baie Returns
Bistro La Baie has returned to form after Typhoon Ragasa, emerging more focused than ever as one of the neighbourhood’s most dependable French bistros. A new wood-finish bar defines the revitalised room, while the refreshed menu doubles down on sea-led classics – Grilled Octopus over smoked red pepper purée, Baked Halibut with Jerusalem artichoke and tarragon, and a Seafood Ragout of clams and tiger prawns in saffron bouillabaisse with fregola pasta. Standards like the tableside Beef Tartare with quail egg and Butter Fried Frog Legs with garlic-parsley crisp hold steady, before dessert slows the table to a close with a Tarte Tatin Entremet or warm Crepes Suzette flambéed in citrus.
Bistro La Baie, Shop 02 G/F, Monterey Place, 23 Tong Chun Street, Tseung Kwan O, New Territories, Hong Kong, 2360 0631, www.bistrolabaie.com.hk
February’s Hottest New Openings
Chou Chou
Chouchou is finally here, giving Wan Chai the modern French brasserie it’s been missing. The room nods to old-soul without feeling stuffy – Art Nouveau curves, soft lighting, and a dining room with a low hum that turns even a quick drop-in into a full night. On the menu, French comfort favourites arrive with the details nailed: Foie Gras au Torchon with brioche, Tartare de Boeuf, and standout plates like Canard à l’orange and a tender Côte de Cochon. Meanwhile, the cocktail bar and outdoor terrace keep things flowing from pre-dinner drinks to a final round – and somehow, a Tarte Tatin at the end.
Chou Chou, Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong, 8432 6216, www.chouchou-hk.com
Yamamoto Hamburg
From Chef Shohei Yamamoto, this Japanese hamburg specialist has landed at PopCorn, bringing his handmade patties to Tseung Kwan O. The set-up is relaxed – a wood-accented bistro with a family-first, come-as-you-are feel – but the kitchen doesn’t miss: Australian Black Angus beef and Spanish pork are ground in-house, shaped by hand, and seared to order, then finished with rich sauces, premium toppings, and unlimited Japanese rice that makes the whole meal feel like great value. Start with signatures like the Classic Feast Hamburg, then watch for the seasonal sets – satisfying flavours you don’t usually get between commutes and mall errands.
Yamamoto Hamburg, Shop F23, 1/F, Popcorn 1, 9 Tong Yin Street, Tseung Kwan O, New Territories, Hong Kong, 3154 6800, Instagram: @yamahan_hk
Dae Yeop
In Causeway Bay, this North Korean noodle kitchen puts Pyeongyang-style naengmyeon at the centre of the table – buckwheat noodles in a cold, clear broth, topped with fine-sliced Hanwoo beef and a gentle tang that lifts the whole bowl. There are also punchier variations if you like a bit of heat, plus well-marbled beef and pork sets made for the grill. It’s a place that suits late dinners and long catch-ups: slurps, soju toasts, dumplings on the side, and a good reason to stay for one more round.
Dae Yeop, Shop H & I, G/F, 440 Jaffe Road, Causeway Bay, Hong Kong, Instagram: @biglight.noodle_hk
Ébauche
Ébauche lands in Causeway Bay as a small, chef-led tasting room with a distinct identity – modern French technique meeting Asian flavours, delivered as an eight-course menu that flows cleanly from start to finish. From former-Écriture chef Antonio ‘Toni’ Au, the progression runs from nam yu beef tendon beignets and delicate seafood plates to bigger finishes like dry-aged duck or charcoal-grilled wagyu, before pastry chef Cyrus Yan closes things out with show-stopping sweets. With only a handful of seats and an open kitchen, it feels made for nights where you want to hand over control, watch the menu unfold, and leave already plotting a return.
Ébauche, 18/F, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay, Hong Kong, 6492 8881, Instagram: @ebauche.hk
Maison Natsukashii
Maison Natsukashii is holding court on Gough Street as a wine-first spot made for after-work drift and late nights that run on. The bottles are curated by Mason Ng – Asia’s Best Sommelier 2023 – and the food stays focused and shareable, with plates that nod to Europe and Japan without competing for attention (raw prawns with caramelised apple, bolognese rice). Come early, grab a seat, pick a bottle, and let the room do the rest – a bar where one pour turns into a second, and strangers start feeling like regulars.
Maison Natsukashii, 49 Gough Street, Central, Hong Kong, Instagram: @maison_natsukashii
Daichi No Udon
Daichi No Udon, the Fukuoka favourite known for its serious chew, now has a Hong Kong address in Olympian City. The noodles are the headline: fermented, hand-kneaded and rested over a long 20-hour process that gives them that silky, elastic bite, with each portion cut and boiled to order. Tempura arrives the way it should – light, just-fried, and straight onto the bowl – with the hot udon with beef and windmill-shaped burdock tempura leading the menu. There are Hong Kong-only twists too, including a mentaiko butter udon finished with raw egg, and it’s already the one people are coming back for.
Daichi No Udon, Shop 146A, 1/F, Olympian City 2, 18 Hoi Ting Road, Tai Kok Tsui, Kowloon, Hong Kong, 2328 6266, Instagram: @dudon_hk
Katsu By Tonari
Katsu By Tonari brings a new reason to head to Sheung Wan, keeping the focus on tonkatsu done right. Inside Harmony Court on Bonham Strand, it centres on generous cuts of premium pork loin and black pork fillet – panko-crusted, fried until the coating snaps, and served without fuss. The menu also runs past the classics, from Black Pork Filet Cutlet to Kadaif Prawn Tempura, making it a solid option for lunch or a post-work stop.
Katsu By Tonari, G/F, Harmony Court, 127 Bonham Strand, Sheung Wan, Hong Kong, 5242 2991, Instagram: @tonarihk
Haeundae Galbi
The moment you realise Haeundae Galbi is doing something special is the first time the ribs hit the grill and the room fills with that salty-sweet Busan smoke. The cuts come fresh or marinated, and the Korean staff cook them with the confidence of people who already know the exact flip and the exact finish – just enough char, just enough caramelisation, all tenderness. It keeps going from there: pork and beef combos made to share, ribs that do most of the talking, and housemade kimchi that snaps everything back into focus. With doors open straight through from lunch to late, it’s a place that holds both quick solo lunches and full-table feasts, usually with soju somewhere in the frame.
Haeundae Galbi, 2-8 Wellington Street, Central, Hong Kong, 2370 3100, Instagram: @haeundaegalbi.hk
Kuke Shokudo
It’s hard not to recommend Kuke Shokudo, which is exactly why it’s fast becoming one of Gough Street’s best late-night moves. It looks modest, but the room has that relaxed welcome – something that turns a quick stop into a long one. The oden is the reason: more than 20 varieties, handled by Chef Edo San with four decades of muscle memory behind the ladle. The broth is the main event, kept on a constant simmer and topped up with fresh stock so it only gets deeper as the night goes on. Add a strong line-up of sake and shochu, and it’s an izakaya made for after-work crowds, late nights, and return visits – one to keep in your back pocket when someone asks where to go for something unfussy and genuinely good.
Kuke Shokudo, 9 Gough Street, Central, Hong Kong, 9848 2348, Instagram: @kukeshokudo_hk
Thonglor Expands
When it comes to a weeknight meal in Kowloon City, we either want something quick and reliable – or, in a district long known for its Thai community, we want the night to turn into a full Thai spread. That’s where Thonglor’s expansion comes in, now pushed out next door with more room to do what it already does best: wallet-friendly Bangkok favourites that hit fast and hard. The boat noodles are still the first order, the crab omelettes are still fluffy enough to start as a share and end as yours, and the new space doubles down on the neon glow and back-alley charm. Best approach: keep it simple – grab whatever’s calling, add an ice-cold Chang, and let it spiral.
Thonglor, 19-21 Lung Kong Road, Kowloon City, Kowloon, Hong Kong, 2382 4855, Instagram: @thonglorhk
January’s Hottest New Openings
Yurt
Yurt is one of those openings that makes you realise Hong Kong’s dining scene can still surprise you. Hidden on Elgin Street in SoHo, it’s positioned as the city’s first modern Central Asian halal restaurant, led by a founding team with roots in Kazakhstan, Uzbekistan, and Kyrgyzstan. The menu leans into the region’s comfort-led classics, served with a sure-footed hand. On our visit, we went straight for what everyone asks about: beshbarmak – a celebratory tangle of meat and handmade noodles, traditionally horse-forward – and because the kitchen is halal and alcohol-free, the experience pivots naturally toward tea culture and zero-proof pairings.
Yurt, 32 Elgin Street, Central, Hong Kong, 6845 7149, Instagram: @yurt.hk
The Spoon Pasta Bar
Bringing Italian cosiness with an Asian-leaning twist to Gough Street, The Spoon Pasta Bar is a new neighbourhood pasta counter that puts handmade noodles front and centre – led by Malaysian-born chef Dylan. On the menu: veal ragù, truffle pasta, plus classics with a little attitude, from bucatini carbonara to fresh ravioli. Finish with rotating gelato specials made with Verona Gelato, with recent flavours including Mulled Wine and Pandan Coconut.
The Spoon Pasta Bar, 24 Gough Street, Central, Hong Kong, Instagram: @thespoon.pastabar
Migas
Migas has moved into the former ICHU space at H Queen’s in Central, bringing a high-spirited Mediterranean bar-and-grill mood back to this address – all retro orange-red tones inside, plus an outdoor terrace made for after-work drinks that turn into just one more. The menu centres on shareable, fire-led plates with a Spanish tilt, including roasted cod with brandade-stuffed piquillo peppers, and roasted chicken finished with Omani dried lime, alongside a lineup designed to slip easily into cava and spritz territory.
Migas, 3/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong, 9210 8868, Instagram: @migashongkong
Kansai One
Situated on Hollywood Road in Central, Kansai One is the place to book when you want Kansai-style sukiyaki done right – built around A5 wagyu and a deep, sweet-and-savoury broth that turns dinner into a full-on reset. Individual hotpots arrive loaded with silky, marbled beef, vegetables, and noodles, with set menus for an easy, one-and-done option. The space is snug and gently chaotic in the best way, so come for a quick lunch or a late-night fix – just be ready to leave feeling like you’ve fully committed to wagyu.
Kansai One, G/F, 26 Hollywood Road, Central, Hong Kong, 9275 7870, Instagram: @kansaione
DIECI
Also on Gough Street, DIECI is an intimate Italian spot built around its ‘osteria futura’ idea – honouring the spirit of a classic osteria, but with a more modern, chef-led touch. Down in its softly lit basement, the room makes you slow down without trying: welcoming service, low light, and a pace that naturally turns one glass into two. The menu is designed for sharing and grazing, with snackable cicchetti, carefully put-together pastas, and larger plates that feel best passed around the table – backed by a tight edit of wines and cocktails that keeps the night moving.
DIECI, B/F, 29-31 Gough Street, Central, Hong Kong, Whatsapp: 9077 2629, diecihk.com
Shiro Central Opens In Tai Kwun
Up in Tai Kwun, Shiro’s new outpost is what happens when polished Japanese dining meets Central’s heritage-courtyard buzz. Set inside the Armoury building with two dimly lit terraces, it’s built for snacking between galleries – robata, yakitori, sushi, plus cocktails and crisp highballs that keep the night moving. Come for a quick roll-and-highball pit stop, or stay longer for fresh sashimi and skewers in one of the city’s most atmospheric corners.
Shiro Central, G/F & 1/F, Armoury Building 02, Tai Kwun, 10 Hollywood Road, Central, Hong Kong, 2366 3788, www.taikwun.hk
Alice Pizza Opens In Causeway Bay
Now on Lee Garden Road in Causeway Bay joining the brand’s wider lineup, Alice Pizza brings Roman-style pizza al taglio to the mid-shopping pit stop rotation. Sold by weight and sliced to order, it’s designed for mix-and-match snacking – a spot where you can try three flavours without committing to a whole pie. You can expect tray-baked, crunchy-edged slabs spanning classics, veggie-friendly combos, and even sweet dessert slices, best paired with a cold drink before you dive back into the shops.
Alice Pizza (Causeway Bay), G/F, Po Ming Building, 49-57 Lee Garden Road, Causeway Bay, Hong Kong, 6318 4714, alicepizza.hk
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