It’s fair to say we’re spoiled for choice in Hong Kong right now – whether you’re planning a group dinner or keeping it simple with a date-night table, there’s always something new worth chasing.
The city’s chefs keep the pace fast, reworking favourites, pushing unexpected pairings, and rolling out menus that feel fresh without forcing it. Here’s our bite-sized guide to the new dishes and limited-time menus everyone’s talking about.
Read More: Feast Your Heart Out At Hong Kong’s Best New Restaurants
La Petite Maison – New Saturday Brunch Delights
Originally a Sunday staple, La Petite Maison has shifted its ‘La Vie en Rosé’ brunch to Saturdays. The format stays the same: free-flow starters, mains made for sharing, and a choice between ‘A Mocktail Life’ (HKD$688) or ‘A Champagne Life’ (HKD$998) – now reworked with a more Riviera-forward menu. You’ll still get the light, sunlit dishes that made it a favourite, alongside new highlights like Grilled Lobster Provençal, plus a finale built to pull focus: the Exotic Baked Alaska for two, flambéed tableside. A refreshed cocktail list rounds it off, with the Nitro Tomatini and Riviera Citron leading the charge.
La Petite Maison, H Queen’s, 23-29 Stanley Street, Central, Hong Kong, 2887 1113, lpmrestaurants.com
The Astor – ‘Korean Pocha Party’ Buffet Experience
The Astor at Eaton HK kicks off 2026 with its ‘Korean Pocha Party’ – an all-you-can-eat buffet that brings Seoul’s neon street-stall culture into the heart of Hong Kong. On the line-up: Honey Butter Lobster Thermidor served to every dinner guest, smoky Korean beef cooked to order, and a dedicated fried chicken station turning out ultra-crispy K-fried chicken with punchy sauces. A premium chilled seafood spread grounds the feast, alongside comfort-forward classics like bulgogi and pork knuckle, before a dessert corner keeps things fun with chibi taiyaki, Korean shaved ice, and Korean melon with vanilla parfait and a whiskey twist. Add themed drinks to match the mood, and it’s made for group dinners that want maximum flavour with no holding back.
The Astor, B1/F, The Eaton HK, 380 Nathan Road, Jordan, Kowloon, Hong Kong, 2710 1901, www.theastorhk.com
Tim Ho Wan – ‘Baked Buns Twin Delight’
Dim sum icons are back at Tim Ho Wan, this time with a twin-bun pairing that keeps the classics intact – with a new upgrade on the side. ‘Baked Buns Twin Delight’ leads with the crowd-favourite crispy-topped Baked BBQ Pork Bun, all snowy-golden crust and fragrant char siu, then brings in a new plus-one: the Black Truffle Baked Chicken Bun, with tender chicken, a truffle hit, and a buttery, flaky shell. Together, it turns a very Hong Kong craving into a two-flavour set that’s made for sharing. Until 23 January, twins and couples can score a free set with a HKD$50+ spend at any Tim Ho Wan across the city – but it’s capped at 50 sets per store per day, so don’t leave it to chance.
Tim Ho Wan, various locations across Hong Kong, www.timhowan.com.hk
LMO Freshly Baked x THEi Collaboration
Launching as the latest return of LMO Freshly Baked’s ‘Tastemaker Series’, this new collaboration with THEi puts Hong Kong’s rising culinary talent front and centre, turning comfort staples into smart, grab-and-go bites. On the menu: a three-pork milk-bread sandwich stacked with char siu, crispy pork belly, luncheon meat, a fluffy omelette, plus a spicy mustard-mayo kick; garlic steamed prawns salad with glass vermicelli, done in a very familiar Hong Kong style; and a ginger-spring onion chicken wonton soup served with poached chicken. You’ll also find a beef ball pie wrapped in golden puff pastry, then a brown sugarcane cookie with a condensed milk caramel centre and a salted caramel drizzle. Curated by Richard Ekkebus, it’s a limited run with real intent – a launchpad for the city’s future chefs.
LMO Freshly Baked, Shop 237, 2/F, LANDMARK Atrium, 15 Queen’s Road Central, Central, Hong Kong, www.landmark.hk
Cruise Restaurant & Bar – ‘Surf & Surf’ Wednesdays
Cruise Restaurant & Bar gives Wednesdays a reason to exist with ‘Surf & Surf’ — a harbour-front seafood set made for sharing, priced at HKD$488 per person (minimum two guests). The main event is a Canadian lobster cooked to order in the sauce of your choice, followed by 90 minutes of unlimited seafood plates that skew Thai in flavour and don’t hold back: green curry blue mussels, Thai-style grilled squid, black pepper tiger prawns, and more, all designed to keep coming until you tap out. Dessert lands on Cruise’s cendol, finished with coconut or Thai tea ice cream — a sweet, tropical full stop that turns Wednesday into a mini holiday.
Cruise Restaurant & Bar, 23/F, West Tower, Hyatt Centric Victoria Harbour, 1 North Point Estate Lane, North Point, Hong Kong, 3896 9898, cruiserestaurantandbar.com
Alibi – Wine Dine Be Social – Twin Odyssey: Ink & Elixir
Alibi – Wine Dine Be Social at Cordis is turning into a small hub for Hong Kong’s creative crowd with Twin Odyssey: Ink & Elixir, a limited-time cocktail series created with Tennin Tattoo, the local tattoo artists collective. Running until 30 April, the concept pairs craft mixology with a studio mindset: each HKD$138 cocktail is inspired by a different Tennin artist, translating their distinctive style and identity into flavour. Every serve comes with a limited-edition tattoo sticker – a collectible touch that extends the experience beyond the glass, and a neat celebration of the shared craftsmanship behind ink and cocktails.
Alibi – Wine Dine Be Social, Level 5, Cordis, Hong Kong, 555 Shanghai Street, Mongkok, Kowloon, Hong Kong, 3552 3231, www.cordishotels.com
The Pizza Project – A Twist On Local Flavours
Ask anyone who’s a regular at The Pizza Project what they order when they want something a little left-field, and you’ll hear the same thing: this place likes a twist. For January, it’s putting offal in the spotlight with a limited menu running until 31 January – beef tripe and ox tongue, translated into Roman-style pies with an Italian accent. The Tripe Pizza (HKD$138) is the easy entry point: tender Italian tripe over fior di latte and bright tomato sauce, finished with pecorino and parsley so the whole thing stays lively and savoury, never heavy. The Ox Tongue Pizza (HKD$138) turns the dial up, with silky slices of Italian beef tongue on the same base, pulled together with an anchovy-forward salsa verde – rich, a little funky, and exactly what offal people go looking for.
The Pizza Project (Wan Chai), G/F, 5 Star Street, Wanchai, Hong Kong, 2577 7227
The Pizza Project (Central), G/F, 26 Peel Street, Central, Hong Kong, 2311 1815, thepizzaproject.hk
Born in Korea and raised in Hong Kong, Min Ji has combined her degree in anthropology and creative writing with her passion for going on unsolicited tangents as an editor at Friday Club. In between watching an endless amount of movies, she enjoys trying new cocktails and pastas while occasionally snapping a few pictures.
