Feast Your Heart Out This October At Hong Kong’s Best New Restaurants

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

Jump to:

October

September

August

July

June

May

April

March

February

January

October’s Hottest New Openings

The Canton Library

A harbour view isn’t the only reason to head up to The Canton Library on the 29th floor of One Peking. Inspired by Lingnan culture, the restaurant explores the cooking traditions south of China’s Five Ridges, giving Cantonese dining a wider regional outlook. The menu puts a contemporary spin on traditional cooking methods, with elegant dim sum, seafood and sharing plates designed for a tableful of hungry company. Premium teas and a thoughtfully chosen cocktail list complete the experience, while panoramic views of Victoria Harbour invite you to stay a little longer.

The Canton Library, 29/F, One Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong, 2982 0628, cantonlibrary.com.hk

YuSang

A dinner that drifts into another round feels like a reasonable plan at YuSang. Located in Landmark Prince’s, the Korean restaurant centres on anju – food enjoyed with alcohol – and sool, the drinks that keep it company. Chilled plates, stews, seafood and charcoal-grilled meats fill the menu, while house-made jang, fermented pastes made with ingredients such as soybeans and chilli, adds layers of flavour to the cooking. Poached Sliced Pork Belly with Homemade Tofu is one to share, joined by Grilled Beef Ribs and Spicy Seafood Soup with Pollock Roe. The drinks deserve equal attention, with soju, makgeolli, fruit wines and Korean spirits giving the table much to discover. Named after a traditional drinking and poetry game, YuSang makes a good case for dinner without a fixed finishing time.

YuSang, Shop 105-109, 1/F, Prince’s Building, 10 Chater Road, Central, Hong Kong, 9235 3527, landmark.hk

180° Modern Fire Grill

180° Modern Fire Grill brings Central diners together around the flames. Open-fire cooking drives the menu at this new restaurant, where an open kitchen puts the grilling and smoking in full view. The signature Hot Smoked Chicken is dry-aged and smoked over cherry wood, while live local squid, threadfin and French mussels give seafood fans a share of the action. Local influence also comes through in the Bone Marrow Rice, which draws inspiration from Cantonese claypot rice and makes a welcome addition to the table. Communal seating suits a hungry group ready to order generously, while counter seats offer a closer look at the cooking. For a more leisurely evening, unwind in the alfresco space and work your way through a few plates with friends.

180° Modern Fire Grill, G/F, Yu Yuet Lai Building, 43-55 Wyndham Street, Central, Hong Kong, 6606 8180, 180hkg.com

The Boar

The familiar warmth of a British pub has found a new home in Soho. The team behind Bourke’s, Honky Tonks Tavern and Twist Pasta Bar brings The Boar to the neighbourhood, with two floors made for different kinds of evenings. Downstairs, drinks and bar bites keep things casual, making it a natural stop for an after-work pint and a catch-up with friends. Upstairs, the dining room lets hearty British cooking shine, with a sit-down meal worth taking your time over. Drop by for a drink or make a night of it – The Boar has the makings of a regular haunt.

The Boar, 55 Elgin Street, Central, Hong Kong, 5681 8894, Instagram: @theboar.hk

Nice Nori

If crisp nori and warm rice are your idea of a perfect bite, pull up a seat at Nice Nori. Black Sheep’s limited-run Japanese handroll bar has landed on Elgin Street, where guest chef Daniel Garner – whose résumé includes Nobu Malibu and Zuma New York – rolls each temaki to order. Warm Niigata rice and crisp Ariake nori set the stage for fillings such as yellowtail, snow crab, Hokkaido scallop and aburi wagyu tartare. Choose from three sets of three rolls – The Classics, The Signatures or The Royale – then complete the spread with Sashimi Tacos, Grilled Oysters or Prawn Cocktail, all featuring seafood sourced from Japan’s Toyosu and Kyushu markets. For a closer look at the chef’s handiwork, the four-seat omakase counter offers a five-handroll experience guided by Garner himself. Nice Nori is only sticking around until the end of the year, so get your rolling plans in order.

Nice Nori, 31 Elgin Street, Central, Hong Kong , 2488 8863, nicenori.com

RAF By Roucou

Roucou’s founders bring their enthusiasm for all things cheese to RAF, a casual pinza bar on Star Street specialising in Roman-style flatbreads. A 72-hour fermentation gives the dough its light, airy interior and delicate crunch, with each pinza arriving fresh from the open kitchen. The Margherita offers a classic starting point, while the Umami Bleu amplifies the savoury flavours with salty anchovies and tangy blue cheese. Order a few for the table and keep an eye out for staff roaming with graters in hand: the ‘RAF Moment’ brings an extra shower of cheese straight to your flatbread. Some things are better left to the experts – knowing when to stop adding cheese is clearly another matter.

RAF By Roucou, 28 Aberdeen Street, Central, Hong Kong, 9603 6591, Instagram: @rafpinzahk

Amber

Quarry Bay’s lunch crowd now has a fresh excuse to leave the desk at Amber, where Cantonese cooking gets a modern update. Handmade dim sum, top-quality seafood and seasonal produce headline the menu, while coffee bean-smoked chicken and Spanish Iberico pork char siu give colleagues two good excuses to come together and order for the table. The refined setting suits a lunch between meetings, while private rooms offer space for longer evenings with friends and family. Throughout, the focus stays on ample dishes made for sharing, bringing the warmth of a Cantonese family meal to an elegant dining room.

Amber, 2/F, Berkshire House, Taikoo Place, 25 Westlands Road, Quarry Bay, Hong Kong, 2332 6488, amberhk.com.hk

Bar 41

Bar 41 makes the most of its Tsuen Wan setting. From the 41st floor of Nina Hotel Tsuen Wan West, the bar offers cocktails and broad views across the city. Experienced mixologists oversee a well-composed drinks list, while crispy chicken, nachos and charcuterie platters are made for sharing between sips. The room has a touch of glamour, but the mood remains intimate and welcoming – just as suited to a quiet drink as to a catch-up with friends. Afternoon tea offers another way to enjoy the view, and it flows comfortably into an evening of cocktails as the city lights come on.

Bar 41, 41/F, Nina Hotel Tsuen Wan West, 8 Yeung Uk Road, Tsuen Wan, New Territories, 2280 2796, ninahotelgroup.com

Maison Libanaise Returns

Maison Libanaise returns to Shelley Street with a refreshed space and menu under chef Teya Mikhael. Lebanese cooking shapes the SoHo favourite’s next chapter, with an in-house baker turning out fresh biwaz bread all day. On the menu, Hummas Araydis comes topped with crispy baby prawns and Aleppo chilli, while Kibbeh Nayyeh layers finely chopped raw beef fillet with a house spice blend. For something off the grill, the Farrouj al Fahem stars local three-yellow chicken, toum and a spiced tomato marinade. The wine list spans France and Lebanon, while Knefeh and Booza offer a sweet finish. The redesigned dining room gives regulars a fresh setting to return to, while keeping the unpretentious character that made Maison Libanaise a neighbourhood favourite.

Maison Libanaise, 10 Shelley Street, Central, Hong Kong, maisonlibanaise.com.hk

Cardinal Point Reopens

Cardinal Point is back on the roof of LANDMARK’s Gloucester Tower with a neo-retro aesthetic and a clearer focus on food, drinks and music. The 45th-floor bar’s terrace now offers more comfortable seating and tables, giving guests room to take their time over cocktails against uninterrupted Victoria Harbour views. A new food and drinks programme gives the bar menu its own spotlight, with bites treated as seriously as the cocktails. Music gets an update too, with an improved sound system and DJ residencies throughout the year.

Cardinal Point, 43-45/F, FORTY-FIVE, Gloucester Tower, LANDMARK, 15 Queen’s Road Central, Central, Hong Kong, 3501 8560, cardinalpoint.com.hk

Ankoma Relocates To Causeway Bay

Ankoma has crossed the harbour. Chef Frankie Wong’s Michelin-recommended French-Japanese restaurant has moved from Tsim Sha Tsui to CUBUS in Causeway Bay, settling into a snug new home with just 28 seats and a private dining room. Hong Kong flavours still run through the cooking: the ten-course tasting menu gives curry fish balls, lo hei and three-yellow chicken new forms through Wong’s finely tuned approach. New wine and non-alcoholic pairings accompany the courses, while the arrival of Ankoma’s first pastry chef, Tina Lam, gives diners something extra to look forward to at dessert.

Ankoma, 16/F, CUBUS, 1 Hoi Ping Road, Causeway Bay, Hong Kong, 2981 1688, Instagram: @ankoma_hk

Solsot Expands To Tsim Sha Tsui

Korean pot-rice restaurant Solsot is expanding its Hong Kong presence with a new site on Kimberley Street in Tsim Sha Tsui. Generously topped rice pots form the backbone of the menu, with steak, grilled eel, cheese dakgalbi and sea bream among the options, each served with a selection of side dishes. Beneath the toppings, the rice turns golden and crisp against the base of the pot. Dig down to reach it – that crust adds crunch to the softer rice above, and it’s prized every bit as much as the toppings themselves.

Solsot (Tsim Sha Tsui), 14 Kimberley Street, Tsim Sha Tsui, Kowloon, Hong Kong, Instagram: @solsot.hk

Moon Lok Chao Shan Arrives At HKIA

Those who can’t get enough of Pak Loh Chiu Chow can now get a taste of its heritage before boarding. Its younger sister brand, Moon Lok Chao Shan, has opened near Gate 28 in the Departures Hall at Hong Kong International Airport, serving Chiu Chow favourites in a fast-casual setting. The group’s master stock, nurtured for more than 60 years, sits at the heart of the menu: soy-braised sliced goose, cuttlefish and pork belly, with a mala option for those who like heat. Pair your choice with rice, congee, tossed noodles or cauliflower rice. Airport-exclusive desserts offer a sweet finish, among them taro, mung bean and coconut shaved ice. The Chiu Chow influence carries through to the drinks as well, with Preserved Vegetable Soda and Sparkling Kung Fu Tea offering a change from the usual before departure.

Moon Lok Chao Shan, Unit 6Z514, Level 6, Terminal 1, Departures Hall, Hong Kong International Airport, 1 Sky Plaza Road, Chek Lap Kok, New Territories, Hong Kong, Instagram: @moonlok.chaoshan

September’s Hottest New Openings

Aoi by Kaiyō

Kaiyō’s more approachable sister restaurant, Aoi by Kaiyō, has opened at K11 MUSEA, bringing the team’s Japanese cooking to a more accessible price point. An open sushi bar forms the centrepiece of the pared-back dining room, where a menu of more than 100 dishes across 20 categories encourages guests to order for the table. Sashimi, seasonal seafood, stone-pot dishes and Kansai-style sukiyaki appear next to lighter-hearted options such as Jumbo Nori Tacos and Caviar Jewellery Boxes. The Premium Seafood DIY Wrap Set makes the meal a hands-on affair, inviting diners to assemble their own combinations in a setting that keeps things unbuttoned.

Aoi by Kaiyō, Shop 406, 4/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, 9072 0015, gaiagroup.com.hk

IL PRESIDENTE

On Duddell Street in Central, IL PRESIDENTE draws on the glamour and conviviality of Italy’s golden age of hospitality. Rich leather and warm orange hues frame a lively dining room, where Italian classics share the spotlight with an extensive cocktail programme. Tagliolini Agli Scampi E Limone and Porchetta headline the menu, while homemade gelato is whipped and served tableside for a bit of performance at dessert. With a full restaurant and cocktail bar under one roof, the venue elevates aperitivo to the same status as the meal that follows.

IL Presidente, Shop M2, M/F, Baskerville House, 13 Duddell Street, Central, Hong Kong, ilpresidentehk.com

CHIU San

Chiu Chow cooking and Japanese dining come together at CHIU San, where well-loved flavours appear in surprising guises. The menu revolves around teishoku sets, with dishes such as Salt Grilled Yellow Croaker with Homemade Miso Sauce bridging the two cuisines. A selection of small plates and bites offers more avenues to try, calling on Chiu Chow classics plus Japanese ingredients and methods. Look out for the Pomegranate-Shaped Chicken Dumpling, whose intricate presentation captures the restaurant’s sense of fun.

CHIU San, G/F, Kin Liong Mansion, 16 North Street, Kennedy Town, Hong Kong, WhatsApp: 6978 6780, Instagram: @chiusanhk

Bistrot’s Suzette

French bistro fare finds a home in Kai Tak at Bistrot’s Suzette, where consultant chef Tiff Lo oversees a menu of dependable staples. Striped tablecloths set the scene for Oeuf Mimosa with Smoked Salmon, Beef Bourguignon and Duck Confit with Lentils, while steak frites is another crowd-pleaser. The in-house Pâtisserie Atelier gives dessert its own starring role, turning out Apple Tarte Fine and Crème Caramel. Wines, cocktails and a shifting roster of local craft drinks round out a slow-paced meal with a little Parisian spirit.

Bistrot’s Suzette, Shop G02, Cullinan Sky Mall, 10 Concorde Road, Kai Tak, Kowloon, Hong Kong, 3188 8896, Instagram: @bistrots_suzettehk

Quan

Fujian cooking comes into focus at Quan, a modern Chinese restaurant in Central run by chef Justin Yang, runner-up on Chinese cooking show ‘The Divine Dish.’ Rooted in traditional Chinese cooking, the dinner tasting menu looks to the five elements while bringing global influences to Fujian recipes. Handpicked ingredients and a focus on regional dishes shape Yang’s philosophy, giving diners a closer look at the cuisine through a tasting-menu format.

Quan, 5/F, CCB Tower, 3 Connaught Road Central, Central, Hong Kong, 2115 3388, quanhk.com

Backyard Bistro

Mei Foo has a new spot for lazy meals with the arrival of Backyard Bistro inside the heritage grounds of Jao Tsung-I Academy. The cottage-like setting suits a menu that works seasonal local produce into Western dishes, with an all-day tasting menu that keeps the experience casual. Fermented Bean Fettuccine brings a taste of home to pasta, while fresh grilled fish and chicken offer homely dishes. Away from the usual city bustle, it’s a setting made for an afternoon with little else on the agenda.

Backyard Bistro, G/F, Block H, Middle Zone, Jao Tsung-I Academy, 800 Castle Peak Road, Mei Foo, Lai Chi Kok, Kowloon, Hong Kong, Whatsapp: 6876 5284, Instagram: @backyardbistro_hk

COMMUNE MAISON

Coffee break between shopping stops? Head to COMMUNE MAISON at Lee Garden Three, where the Mainland dining and bar chain has opened its Hong Kong flagship. The Causeway Bay address serves breakfast, casual meals and late-night drinks, with a wide-ranging Western menu and no shortage of drinks to choose from. Stop by for a coffee or stick around for a longer catch-up over food, while a happy hour promotion gives you another reason to visit after work.

COMMUNE MAISON, Shop G11–G15, G/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong, 6952 5149, Instagram: @commune_hongkong

Fello

Shelley Tai, the bartender behind Mius – ranked No. 36 on the 2026 Asia’s 50 Best Bars list – is bringing a new social spot to Wyndham Street. Fello keeps the cocktail experience unstuffy; across two storeys, guests can pull up a seat and work through a menu that refreshes well-known serves. Don’t miss the spicy ‘Fello Paloma’ and ‘Pineapple Basil Smash,’ while small bites such as popcorn chicken and sandos keep hunger at bay between rounds.

Fello, 43-55 Wyndham Street, Central, Hong Kong, 6117 8721, Instagram: @fello.hk

Hokkien House

Fujian cuisine is having its moment at Hokkien House! Fronted by Chef Levi You, the inaugural Michelin Guide Fujian Young Chef Award winner, the restaurant gives homestyle dishes a fine-dining treatment. While the ethos stays true to tradition, skilful technique casts the region’s breadth in a new light. Count on seasonal produce from nearby farms and seafood delivered fresh daily, across a menu that makes a lesser-seen corner of Chinese cooking easier to get to know.

Hokkien House, 21/F, H Queen’s, 80 Queen’s Road, Central, Hong Kong, Instagram: @hokkienhouse

TeemToneFai

If your ice cream fix has so far meant chasing TeemToneFai’s pop-ups, this one is for you. The Hong Kong ice cream maker is marking its tenth year with its first permanent flagship on Upper Lascar Row, a retro Sheung Wan home complete with a custom 3D dragon wall. Founder Thomas Fung puts Chinese teas, spices and local ingredients in the spotlight, with flavours such as ‘Lychee Bi Luo Chun,’ ‘Da Hong Pao Sichuan Pepper Black Sesame’ and ‘Wild Berry Bell Pepper Sorbet,’ New additions include the Tea Series, Sichuan Spice & Wellness Series and Speciality Sorbets.

TeemToneFai, G/F, 19 Upper Lascar Row, Sheung Wan, Hong Kong, Instagram: @teemtonefai

ABEBE Bakery

Jeju Island’s ABEBE Bakery is arriving in Tsim Sha Tsui this month with cream-filled doughnuts showcasing its home island’s ingredients. Black sesame and Jeju matcha feature in the selection, with ‘Gasiri Black Sesame’ and ‘Jeju Matcha Cream’ doughnuts among the options. There are buns to try too, including ‘Geumneung Apple Cream’ and ‘Fujisan Black Sesame Rice Cake,’ plus a drinks list featuring the island’s citrus.

ABEBE Bakery, Shop W, G/F, 37 Mody Road, Tsim Sha Tsui, Kowloon, Hong Kong, Instagram: @abebe_bakery_hk

Café Landmark Reopens

Café Landmark has reopened at its long-standing address in Landmark Atrium with a Tuscan-style interior and an updated menu. Menu staples such as ‘Boston Lobster Spaghetti’ and ‘Fresh Crab Meat au Gratin’ return, joined by new dinner-only dishes including ‘Dover Sole Meunière,’ deboned tableside, and ‘Grilled M6 Tenderloin with Foie Gras’. For something sweet, a new Dessert Trolley makes its daily appearance from 2:30pm, laden with cakes, pastries and ice creams.

Café Landmark, Shop 107-108, 1/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong, 2526 4200, landmark.hk

TATE Dining Room Relocates To Sheung Wan

Regulars of TATE Dining Room can now get closer to the action: Chef-founder Vicky Lau has moved her two Michelin-starred restaurant to a cosier home in Sheung Wan. An evolution of the concept she has honed over the years, TATE is driven by tasting menus that treat each course as an ode to a single ingredient, with its character guiding the preparation. Steady technique gives each one room to shine, while the sequence of courses gradually reveals the ideas behind Lau’s cooking.

TATE Dining Room, G/F, 68 Lok Ku Road, Sheung Wan, Hong Kong, 9468 2172, tate.com.hk

N+ Burger Comes To Fortress Hill

N+ Burger has opened its eighth Hong Kong branch in Fortress Hill, serving stacked burgers made with hormone-free beef from its own Australian pasture. The limited-time Loaded Angus Series is exclusive to the new location, with classic burgers and the N+ Green series also on the menu. To drink, there’s house-made sparkling lemonade and cold German beer.

N+ Burger (Fortress Hill), Shops G07 & G08, G/F, 101 King’s Road, Fortress Hill, Hong Kong, nplusburger.com

August’s Hottest New Openings

Tienmo

And just when you thought Korean street food had peaked… Tienmo arrives on Staunton Street with a posh approach to bunsik (casual Korean snack food). Classic staples come dressed with premium ingredients: kimbap is loaded with Hanwoo yukhoe, while Korean fried chicken gets a generous spoonful of caviar. Rich, eye-catching and made for sharing, Tienmo turns a quick Korean food fix into an evening worth dressing up for.

Tienmo, 9-11 Staunton Street, Central, Hong Kong, 9187 0725, Instagram: @tienmobunsik

Canto Jade

Canto Jade arrives at Cityplaza as a neighbourhood restaurant suited to elegant dinners that blur into the evening. The interiors draw on Song Dynasty art and ideas, while the menu celebrates seasonal ingredients and long-standing methods. An old-school dim sum trolley circles the dining room carrying creations such as the Eight Delights Dim Sum Birdcage, while Deep-fried Salt & Pepper Eel and Flambéed Signature Char Siu show the kitchen’s nuanced approach to Cantonese cooking. Before leaving, stop by Canto Sweet, an artisanal drinks counter modelled on contemporary dessert bars and traditional Chinese herb drawers.

Canto Jade, Shop 506, 5/F, Cityplaza, 18 Tai Koo Shing Road, Tai Koo, Hong Kong, WhatsApp: 9075 9087, Instagram: @cantojadehk

Cleo’s

Cleo’s starts with a simple belief: good food doesn’t need to be complicated. Created for the neighbourhood, by the neighbourhood, the new Sheung Wan café-bistro collaborates with nearby PASSIONE and Sai Ying Pun’s Rootdown on a menu spanning original sandwiches, a changing selection of salt-cured fish and tinned-fish snack plates. Fresh and unpretentious, it also features a killer French toast and a welcoming space where you can savour each plate at your own pace or stop in for an after-work pick-me-up. When the midweek sweet tooth hits, we’ll be heading straight to Cleo’s.

Cleo’s, 1 Circular Pathway, Sheung Wan, Instagram: @cleos_hk

Sushi Toshi

For anyone who’s constantly dreaming about sushi that pushes past your standard spicy tuna roll, the wait is over. Sushi Toshi has finally found a home in Central, bringing a tasteful, progressive take on Japanese dining to Central. Sushi Toshi is officially open now, bringing elevated omakase-style execution, only the best seasonal seafood, and expertly plated plates that focus on intentional details. Pull up your chopsticks for friendly lunches, special dinners, and any occasion when you want the sushi to do the talking.

Sushi Toshi, 13/F, Stanley 11, 11 Stanley Street, Central, Hong Kong, 9087 5488, Instagram: @sushitoshihk

Chin Teng

Since we’re always looking for a Wan Chai lunch worth leaving the office for, let’s talk Chin Teng. Newly opened on Wood Road, this camera-ready spot serves a Pan-Asian menu that swings between soul-warming noodle bowls and punchy small plates. Honestly, one glance at the Hong Kong-Chinatown-inspired interiors and we were already reaching for our phones. Our must-orders? The Singapore Peppery Pork Rib Noodle Soup, Thai-style cold mixed noodles and enough small plates to cover the table. Slightly left-field, packed with flavour and never too serious – that’s your next lunch sorted.

Chin Teng, 16 Wood Road, Wan Chai, Hong Kong, Instagram: @chinteng.16woodroad

Sangeetha Vegetarian Restaurant Comes To Central

Bringing its much-loved South Indian cooking to Central, Sangeetha Vegetarian Restaurant is opening a new location for the CBD’s lunch and dinner crowd. Known for vegetarian staples done right, the restaurant will serve ghee dosa, mini tiffin, paneer tikka and more, with Jain and vegan options available upon request. We’re particularly pleased to have another solid choice for office lunches, meetings and after-work meals in the city centre.

Sangeetha Vegetarian Restaurant (Central), Shop 5A, 1/F, The Center, 99 Queen’s Road Central, Central, Hong Kong, sangeetha.com.hk

Flat Iron Steak Comes To Quarry Bay

Good news, Quarry Bay: Flat Iron Steak has arrived – and it has brought its first-ever bakery with it. The new location combines the brand’s wallet-friendly steakhouse menu with grab-and-go breakfasts, speciality coffee and artisanal bakes. Mornings call for a Wagyu Sausage Roll, while dinner means Centre Cut Tenderloin with friends and a Dot Cake to finish. It’s the Flat Iron quality and pricing Hong Kong already knows, now with freshly baked reasons to visit earlier in the day.

Flat Iron Steak (Quarry Bay), G/F, 31 & 33 Tong Chong Street, Quarry Bay, Hong Kong, 6270 3019, flatironhk.com

Torikizoku Arrives In Mong Kok

Experience Osaka-born yakitori in Mong Kok at Torikizoku’s latest Hong Kong location. Now open at Grand Plaza, the popular chain brings its buzzy izakaya format and consistent set pricing to one of the city’s busiest dining districts. With opening hours stretching from daytime meals into late-night sessions, it’s ready for fuss-free lunches, after-work dinners and spontaneous rounds of skewers. On the menu: chicken skewers grilled until golden, shareable small plates and well-loved staples, all keeping the brand’s accessible, value-led appeal intact.

Torikizoku (Mong Kok), Shop 206, 2/F, Grand Plaza, 625 & 639 Nathan Road, Mong Kok, Kowloon, Hong Kong, 2164 9993, torikizoku-hk.com

Schragels Delicatessen Lands In Tsim Sha Tsui

Inspired by the classic Jewish delis of New York, Schragels is opening in Tsim Sha Tsui with freshly baked bagels and stacked sandwiches. The new Kowloon location serves up all-day Jewish deli favourites, with portions substantial enough for breakfast, lunch or anything in between. It’s a solid stop whenever only a proper NYC deli fix will do.

Shragels Delicatessen (TST), 2 Austin Avenue, Tsim Sha Tsui, Kowloon, Hong Kong, schragels.com

Saigon Etoile Opens In Soho

The flavours of Saigon Etoile are making their way to Soho, with the Vietnamese restaurant’s second official location now open in Central. Already known for its pho, bánh mì, rice paper rolls and traditional snacks, the new space keeps the menu true to its Vietnamese roots while drawing on the brand’s journey from Paris to Hong Kong. Designed with midday diners in mind, it offers a fast, flavour-packed lunch that never cuts corners.

Saigon Etoile (Soho), Shop 1, G/F, King Ho Building, 49 Aberdeen Street, Central, Hong Kong, 5729 2807, saigonetoile.com

Pici Comes To Yuen Long

A Hong Kong favourite, Pici is where fresh handmade pasta meets all-day Italian dining. After winning over neighbourhoods across the city, the home-grown pasta bar has added a new address at YOHO MALL I, bringing its well-loved bistro format to Yuen Long. On the menu: Tagliolini with Truffle, Pappardelle Beef Cheek and Classic Lasagna, all served in the welcoming setting that has kept Pici busy for years. 

Pici (Yuen Long), Shop 1076, 1/F, YOHO MALL I, 9 Yuen Lung Street, Yuen Long, New Territories, Hong Kong, pici.hk

July’s Hottest New Openings

The Spoon Focaccia

The sequel to Soho pasta bar The Spoon, The Spoon Focaccia swaps twirls of tagliatelle for a menu championing light, airy focaccia just a few steps away on Graham Street. Embracing neighbourhood bistro vibes, the all-day eatery serves focaccia stacked with everything from salami to truffle tuna tartare – plus a Honey Butter Focaccia Dome that’s already proving a hit. With cold cuts, seafood plates, and Asian-leaning mains also in the mix, The Spoon Focaccia is the perfect spot for anyone whose idea of a good time involves carbs, and more carbs.

The Spoon Focaccia, Shop 1, G/F, 35-39 Graham Street, Central, Hong Kong, Instagram: @thespoon.focaccia

Yakiniku Yama Oku

A 12-seat hideaway for serious meat-eaters, Yakiniku Yama Oku brings a premium yakiniku kappo experience to Hong Kong. Evoking the mystery of pre-Meiji Japanese mountain sanctuaries, the space feels cave-like and intimate. Omakase-style lunch and dinner sets feature dry-aged cuts, shabu-shabu dishes, and charcoal-seared wagyu, with counter-side cut-and-cook artistry turning each sitting into an occasion.

Yakiniku Yama Oku, 3/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong, 4497 5412, csccollective.com

Taekwang Steel BBQ

Central’s newest industrial-chic Korean barbecue spot, Taekwang Steel BBQ brings Hong Kong its first straw-smoked KBBQ concept. The focus is on drama and taste: Taekwang’s meats are smoked over rice straw for an extra layer of aroma before hitting the grill – giving you a layered, smoky complexity that regular charcoal can’t quite replicate. Serving beef short ribs, dry-aged black pork, and other premium cuts, this carnivore’s spot is made for soju-filled group nights out.

Taekwang Steel BBQ, Shop A, G/F, Dah Sing Life Building, 99-105 Des Voeux Road Central, Central, Hong Kong, WhatsApp: 4711 7858, Instagram: @taekwang.steel.hk

Ninetta

A famiglia-style Italian trattoria inspired by the bustle of a family dining table, Ninetta keeps the pasta flowing, the mood inviting, and the sharing non-negotiable. A passion project from a trio that includes chef Marco Xodo of the dearly missed Testina, the menu opts for heartiness over formality: mini veal tongue buns, veal tonnato, lasagna terrine, tagliatelle, and hefty veal chops meant for passing around. With a well-assembled wine and cocktail list plus a tiramisu to finish, Ninetta is the spot you bookmark for satisfying portions and loud, laughter-filled meals.

Ninetta, 3/F, M88, Wellington Place, 2-8 Wellington Street, Central, Hong Kong, 9726 4188, www.ninetta.hk

Tanaka

Arriving straight from Ginza, Tanaka is an unassuming wagyu destination on Wellington Street – led by ‘BOSS’ Satoru Tanaka, one of the biggest names in Japanese wagyu dining. Here, wagyu is treated as the star of the show rather than a mere indulgence: precise cuts, rigorous grilling and carving, and a sequence designed to showcase marbling and richness in increasingly intricate ways. With a single, high-ticket omakase menu, counter-side performance, and the commanding air of a master at work, Tanaka is already one of the hardest tables to book in town.

Tanaka, 1/F, 92 Wellington Street, Central, Hong Kong, tanakahk.com

Mala Mia

Bringing full island spirit to Tsim Sha Tsui, tropical bar and grill Mala Mia draws inspiration from Polynesian and Caribbean tiki culture, pairing charcoal-grilled dishes with rum-forward cocktails. The menu is brimming with punchy flavours, from BBQ jackfruit tacos and grilled skewers to Caribbean jerk chicken, plus signature cocktails and mocktails for easy sipping. Whenever you’re craving a tropical escape, Mala Mia has a Passionfruit Margarita ready to put you in holiday mode.

Mala Mia, Shop 1-6, G/F, Wing On Plaza, 62 Mody Road, Tsim Sha Tsui, Kowloon, Hong Kong, 3520 4800, www.malamiahk.com

Ponentino

The Royal Garden Kowloon East’s new rooftop Italian restaurant, Ponentino, brings the legendary Sabatini pedigree to Tseung Kwan O. Located on the 47th floor with a spacious terrace and panoramic bay views, Ponentino serves ingredient-led Italian classics through semi-buffet and tasting menus, beginning with fresh antipasti before moving into richer, shareable dishes – all priced to feel like a treat without being out of reach. There’s a modern touch throughout too, from Saicho sparkling tea pairings to an AI-powered cocktail experience that matches your drinks to a personality quiz.

Ponentino, 47/F, The Royal Garden Kowloon East, 3 Tong Tak Street, Tseung Kwan O, New Territories, Hong Kong, 3983 0638, rgke.com.hk

The Spaghetti House Reopens Its Peking Road Branch

Perhaps few restaurant names carry as many memories for Hongkongers as The Spaghetti House. Its Peking Road branch has now returned with more than a surface-level update, pairing the dishes generations grew up with and a new branch‑exclusive menu and an Italian‑retro setting given a fresh look. The hand‑painted Victoria Harbour illustration from the restaurant’s early years has been restored at the entrance. On the menu, homemade lasagna, seafood chowder beneath a puff‑pastry lid and classic garlic bread make a comeback, joined by Australian Wagyu conchiglie in satay sauce, herb‑roasted cauliflower and freshly baked apple pie.

The Spaghetti House, 1/F, 56 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong, 2601 7828, Instagram: @thespaghettihousehk

Smoke & Barrel Comes To Sai Ying Pun

Smoke & Barrel’s Sai Ying Pun location brings its classic ‘BBQ done right’ Texan smokehouse style to the west side, settling into Third Street with neon-lit alleyway aesthetics and a relaxed neighbourhood feel. The low-and-slow favourites are all here – tangy brisket, ribs, pulled pork, sausages, and classic sides – paired with barrel-aged drinks, pickleback shots, and tableside-smoked cocktails. With daytime opening hours, delivery options, and a welcoming vibe, Smoke & Barrel SYP is ready to introduce a whole new crowd to piled-high platters, sticky fingers, and smoky, meat-filled food comas.

Smoke & Barrel (Sai Ying Pun), Shop 1, UG/F, True Light Building, 100-106 Third Street, Sai Ying Pun, Hong Kong, 5663 4191, smokeandbarrelhk.com

Emmer Pizza Lands At Hong Kong International Airport

Fuel up for your long-haul flights with ancient-grain-crust pizzas at Emmer Pizza’s Hong Kong International Airport location. Freshly baked 11-inch pies with the ideal crunch-to-chew ratio are served from late morning until the wee hours, with a selection of Beef & Liberty favourites also available for anyone craving a burger instead. Skip the sad terminal sandwiches and make your pre-flight meal one that’s a little more Italian.

Emmer Pizza (HKIA), Unit 7E124, L7, Departures East Hall, Terminal 1, Hong Kong International Airport, 1 Sky Plaza Road, Chek Lap Kok, Lantau Island, Hong Kong, 2152 1966, www.emmerpizza.com

June’s Hottest New Openings

Don Pedro

The Hong Kong steakhouse scene gains a Buenos Aires-accented arrival that knows what it’s here to do. Don Pedro pairs premium Argentinian cuts with a Malbec list of depth and a neighbourhood feel, sidestepping the stuffy formality that can weigh down a classic steakhouse. Look for properly charred beef with juicy centres, an in-house charcuterie programme that makes starting small a dangerously optimistic move, and a wine list that goes deep on Argentina, from classic Malbecs to fresher, easy-drinking pours.

Don Pedro, Shop E & Shop F, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun, Hong Kong, 7075 8631, donpedrosteakhouse.com

Fugazzi Pizzeria Napoletana

From leopard-spotted crusts to classic toppings with just enough personality, Fugazzi Pizzeria Napoletana is made for anyone whose June plans call for pizza. Find blistered Neapolitan-style bases, tender crumb, and a sociability that suits pre-movie dinners, post-work debriefs, and low-key date nights alike. The sun-drenched terrace is dog-friendly too, complete with a rotating pet menu – so four-legged companions can join the feast.

Fugazzi Pizzeria Napoletana, Shop L202, 2/F, Cullinan Sky Mall, 10 Concorde Road, Kai Tak, Kowloon, Hong Kong, 2323 0187, Instagram: @fugazzi_pizzeria_napoletana

Lazy Suzy

With its name promising a slower pace, Canto-American eatery Lazy Suzy is an all-day spot where an afternoon can disappear without much resistance. The Taiwanese Braised Pork Belly Taco makes a natural start: meltingly tender pork wrapped in a warm fold, rich with five-spice gloss. For a fuller table, there’s Mapo Mac N Cheese, with chewy curls of pasta coated in Sichuan-spiked cheese sauce, Oxtail that falls from the bone at the nudge of a fork, and Lobster Thermidor crowned with golden, bubbling mornay. Familiar cooking, given just enough sophistication, served in a room that never feels like it’s trying too hard.

Lazy Suzy, 21 Staunton Street, Central, Hong Kong, 9447 5400, www.lazysuzy.hk

Blue Box Café

If you’re after a dining experience that feels like stepping into a jewellery box, Chef Agustin Balbi brings a more artful touch to café classics at the new Hong Kong outpost of Tiffany & Co.’s Blue Box Café. The signature Blue Box Afternoon Tea arrives on a three-tiered stand with delicate finger sandwiches, warm scones with clotted cream, and a rotating selection of petits fours so polished they almost feel untouchable. The Tiffany Burger pairs wagyu with melted comté and truffle aioli on a glossy brioche bun, while the lobster bisque is poured at the table for added effect. Desserts keep the fantasy going, from glitter-dusted soft serve to a jewel-toned cheesecake that mirrors the packaging itself. Add premium tea selections or a flute of house Champagne, and lunch quickly becomes something worth marking on your calendar. With only a handful of Blue Box Cafés globally, this is a splurge worth making.

Blue Box Café, Shop G01-G10 &101-109, G/F & 1/F, Tiffany & Co. Lee Garden Store, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong, 2506 3438, www.zh.tiffany.com

Joyn

If there’s a modern restaurant channelling Chinese salon culture, it’s Joyn. Inspired by the poet Ouyang Xiu and his convivial gatherings, this Landmark restaurant pairs an impressive cellar of fine wines, premium baijiu, sake, and spirits with dishes made for sharing. Start with crisp, gossamer-thin five-spice tofu chips with a chilli-citrus kick, move to wok-fired prawns draped in aged Shaoxing sauce, then tackle the soy-braised pork belly with osmanthus honey or tea-smoked duck carved at the table. The menu runs on expressive flavours, pristine ingredients, and smart pairings – every dish designed for the middle of the table. It’s celebratory eating served in a room that crackles with energy.

Joyn, Shop 310-311, 3/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong, 3596 3980, www.landmark.hk

Central Table

Among Landmark’s newest dining openings, Central Table takes a broad view of modern dining, drawing inspiration from kitchens across Europe and Asia. The dining room is bright and approachable, with punchy salads, well-executed pastas, grilled mains, and lighter plates that pair naturally with wine. It works equally well for business lunches, after-work drinks, or weekend meals – adapting effortlessly to whatever the day calls for.

Central Table, Shop 308-309, 3/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong, 3565 0228, www.landmark.hk

Minyoung Fresh Fish Factory

Nothing beats jet-fresh seafood on a Hong Kong night. Minyoung Fresh Fish Factory brings its Korean concept to North Point, opening on Electric Road with plenty of anticipation behind it. From the chain’s celebrated seafood repertoire: a raw platter of salmon, yellowtail, and assorted Korean white fish presented with a more abundant style than the pared-back presentation of conventional sashimi, and a spicy fish roe stew that brings plenty of heat and soul-soothing richness.

Minyoung Fresh Fish Factory, 233 Electric Road, North Point, Hong Kong, 5647 5009, Instagram: @minyoung_factoryhk

Papamia

When the team behind Fable opened Papamia in Causeway Bay, it brought serious pasta credentials to the area. At its compact pasta bar, the kitchen demonstrates real skill through its daily fresh-made pasta – silky tagliatelle, firm tubes, and shapes designed to hold sauce. The menu spans classical Italian with more contemporary combinations, including vodka sauce paired with sweet crab meat. With city views and a concise menu, Papamia rewards repeat visits with handmade, well-portioned plates and evenings spent over good pasta.

Papamia, 24/F, OLIV, 15 Sharp Street East, Causeway Bay, Hong Kong, 6689 8582, Instagram: @papamia.hk

PARKSIDE@NINA CWB

Anyone tracking the rise of nature-driven dining in Hong Kong knows PARKSIDE@NINA CWB. Located in Nina Hotel Causeway Bay, the restaurant’s interiors command attention – calla-lily-inspired light sculptures and inverted floral forms float overhead – but the kitchen matches the setting with a globe-spanning menu that never relies on design alone. Smoked salmon mini cones share the table with Korean fried chicken, fragrant Hainanese chicken rice, Wagyu burgers, and soft-shell crab pasta. The meal feels like a small escape, even though you are still in Causeway Bay.

PARKSIDE@NINA CWB, 1/F, Nina Hotel Causeway Bay, 18 King’s Road, Tin Hau, Hong Kong, 2715 2808, Instagram: @parksideatnina

James Suckling Wine Central Moves To Noho

James Suckling Wine Central’s move to NoHo brings its deep cellar and by-the-glass expertise into a more casual neighbourhood space. Wine drinkers will recognise the core concept: hundreds of bottles and by-the-glass pours, spanning established regions and lesser-known producers with a well-edited selection. The new location taps into NoHo’s late-night culture with a food menu designed to sit naturally alongside the wine list – grazing plates, generous cheese and charcuterie boards, and bistro-style hot dishes made for everything from post-work catch-ups to end-of-night pours.

James Suckling Wine Central, 6-10 Shin Hing Street, Central, Hong Kong, www.jamessucklingwinecentral.com

The Wanch Reopens

In case you didn’t know, The Wanch is one of Hong Kong’s most enduring live music bars. Following its extensive renovation, the bar’s sound system has been completely overhauled: new amps, tightened acoustics, and a repositioned stage now give guitars more clarity and vocals more presence. The food and drink menu has also stepped up – scotch eggs, roast chicken, spag bol, loaded nachos, and eight Yardley Brothers taps pouring, including rare hand-pulled ales that are harder to find elsewhere.

The Wanch, 1/F, Henan Building, 90 Jaffe Road, Wan Chai, Hong Kong, 3692 5933, www.thewanch.hk

Big JJ Seafood Hotpot Restaurant Reopens In Central

Big JJ Seafood Hotpot has opened in Prince’s Building, and while the lighting and table settings feel upscale, the seafood-first spirit remains unchanged. The all-day spot now works in two modes: mornings serve Hong Kong breakfast classics like Ham Macaroni Soup, while evenings shift into a bubbling hotpot spot with meaty crabs, tissue-thin premium beef, and succulent pork. Prime ingredients drive the menu here, with soup bases ranging from light and aromatic to fiercely spiced, so you can dial your own heat level and make an evening of it in Central. The Crab Feast Hotpot leads the offering, joined by Ham Macaroni Soup, customisable spice levels, and seasonal crab feasts for those committed to going the distance.

Big JJ Seafood Hotpot Restaurant, B/F, Prince’s Building, 10 Chater Road, Central, Hong Kong, WhatsApp: 9725 9926, www.bigjjseafood.com

Jollibee Opens In Hong Kong International Airport

Craving Jollibee before takeoff? The Filipino chain has opened its first Hong Kong International Airport location in Terminal 2, complete with a suitcase-inspired storefront made for travellers on the move. The menu covers the all-day favourites, from the famously crisp and juicy Chickenjoy to the Jolliburger, Jolly Spaghetti, and a Hong Kong-exclusive Calamansi Tea Soda that adds a bright, zesty finish. Early risers can also stop by the breakfast window from 4am to 11am for hot pancakes with maple syrup or honey. Open 24 hours, it’s a welcome airport pit stop whether you’re catching an early flight or simply need one last bite before boarding.

Jollibee (HKIA Terminal 2), Departures Level (L7), Terminal 2, Hong Kong International Airport, Chek Lap Kok, Lantau Island, Hong Kong, 2677 1544, jollibee.com.hk

N+ Burger Opens In Science Park

A futuristic burger lab lands in Science Park with N+ BURGER. Born from the brand’s farm-to-table philosophy and fascination with food innovation, N+ BURGER offers a sci-fi dining experience shaped by neon accents, tech-forward interiors, and a clear sense of play. The menu focuses on quality: hormone-free Angus and high-marbled Wagyu patties from its own Australian pastures, sandwiched between Bakehouse sourdough buns, with carefully chosen toppings that let the meat speak for itself. The clearest talking point is the coffee-making robot behind the counter, pulling N+’s signature By Carman beans to complete the experience.

N+ Burger (Science Park), Shop S032, G/F, Building 8W, Phase 2, Hong Kong Science Park, Pak Shek Kok, Sha Tin, New Territories, Hong Kong, www.nplusburger.com

Flat Iron Steak Opens In The Langham, Hong Kong

Now open in Tsim Sha Tsui at The Langham, Hong Kong, Flat Iron Steak brings its no-fuss steakhouse formula to a hotel setting, with quality cuts at prices that still feel approachable. The hero is the flat iron steak itself: a well-marbled, beefy shoulder cut that turns tender when handled with care. Here, it’s seasoned simply with sea salt and cracked pepper, grilled over an open flame, then basted with butter and thyme for a charred crust and juicy pink middle. Key orders are the Flat Iron with house-made peppercorn sauce and bottomless fries, and the Burger with melting cheddar and bone marrow gravy. The new location runs across lunch, dinner, and weekend brunch, bringing the brand’s direct, meat-first appeal into a room with just enough hotel sheen and brasserie buzz.

Flat Iron Steak (TST), Lower Lobby, The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong, flatironhk.com

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

Friday Club.

+ postsBio

• Friday Club.

  Get Race-Weekend Ready With These Formula 1 Collaborations
• Friday Club.

  New Bites On The Block: Hong Kong’s Hottest New Menus
• Friday Club.

  Anne Thongprasom & Tay Tawan Team Up For Centrum Multi-Vibes Club Launch Event
• Friday Club.

  Wake Up And Smell The Coffee: New Cafés To Try In Hong Kong This Month