New restaurants and cafés to visit in Hong Kong in July 2026

Satoru Tanaka, the mastermind behind Japan’s top Wagyu restaurant Nikuya Tanaka, has opened an omakase restaurant in Hong Kong. Located in Central, Tanaka is an intimate eight-seat counter helmed by third-generation meat master Tanaka, a chef who is part of an 80-year beef dynasty, that started with his grandfather’s cattle trading and led to his father’s butcher shop before he took on the mantle.

The experience is built on ittō-kai, or whole-cow purchasing, where Tanaka personally selects entire premium female Tajima Wagyu cattle raised for over 35 months. The star of the show is Tokusan Matsusaka beef—aged for over 50 months, with marbling so fine it melts at body temperature. The restaurant is designed by award-winning architect Yasumichi Morita, who has created an intimate, stylish setting in which to celebrate Japan’s best beef.

Tanaka
Address: 1/F, DL Tower, 92 Wellington Street, Central, Hong Kong

London-born Portuguese bakery Santa Nata has soft-opened in Hong Kong. Its baked-fresh-daily selection centres on the classic pastéis de nata—literally “cream pastries”—featuring silky custard encased in a shatteringly crispy crust made according to a traditional recipe. During the soft-opening period, the bakery is also serving pão de Deus, or God’s Bread, a sweet pastry reimagined with a coconut paste filling; and Santa Nata brioche, a croissant-shaped baked good that can be enjoyed plain or with a custard filling.

Pair your treats with custard-themed drinks such as nata latte or nata milk tea, then sit back, relax and imagine you’re in Lisbon. The bakery plans to refresh its menu monthly, introducing seasonal specials alongside traditional Portuguese pastries and local-inspired creations on a rotating basis.

Santa Nata
Address: G/F, 25-27 Lyndhurst Terrace, Central, Hong Kong

Local coffee roaster Brentwood has opened an expansive two-storey branch on Central’s Cochrane Street. Beyond specialty brews crafted from locally roasted beans, the café offers weekday lunch sets and an all-day dining menu. While it’s a perfect spot to grab a coffee and pastry on your commute, you’ll be tempted to return for lunch or dinner and check out its café classics and pasta dishes with a spicy twist, such as slow-cooked chicken toast with Sichuan sauce or a creamy carbonara with chilli oil.

Brentwood Coffee Roaster
Address: Shop B, G/F, 32-34 Cochrane Street, Central, Hong Kong

Seoul’s popular seafood eatery Minyoung has opened an outpost in Hong Kong. The North Point restaurant specialises in hwe, a Korean take on sashimi featuring thicker slices of fish, shrimp, squid, meat and vegetables, all designed to be enjoyed with a range of condiments. The set lunch and à la carte dinner menus feature hwe platters of flatfish, yellowtail, tuna and salmon, alongside signature dishes such as seafood jjapaghetti—Korean-style noodles with squid, shrimp, and clams in a black bean jajang sauce—and a spicy cold raw fish soup.

Minyoung Fresh Fish Factory
Address: Shop B, G/F, Block 1, City Garden, 233 Electric Road, North Point, Hong Kong

From the team behind neighbourhood pasta bar The Spoon comes a cosy Central café that showcases soft, pillowy focaccia in multiple forms—a highlight is the honey butter focaccia dome, a bun topped with ricotta cream and crispy guanciale. There’s also a menu of mains featuring a Malaysian twist, like Argentina prawn bisque and bah kut teh, a pork rib soup simmered with Chinese herbs and spices, porchetta.

The Spoon Focaccia
Address: Shop 1, G/F, Kar Ho Building, 35-39 Graham Street, Central, Hong Kong

Dubai’s acclaimed Roasters Specialty Coffee House has arrived in Hong Kong, catering to both casual coffee drinkers and connoisseurs. It offers two drinks lists: a brew selection with beans from the world’s finest coffee farms, including Panama’s Carmen Estate and Hacienda La Esmeralda; and a daily menu offering classic coffee options alongside signature creations like the Espresso Sunrise—a blend of fresh orange juice and espresso—and pistachio latte topped with artisanal pistachio foam.

There’s also a comprehensive all-day dining menu, ranging from baked goods staples like croissants to bigger breakfast items like a mushroom cheesy omelette and heartier dishes including King Crab brioche and black caviar rigatoni.

Roasters Specialty Coffee House
Address: G/F, Alexandra House, 18 Chater Road, Central, Hong Kong

Newly opened in Causeway Bay, Yakiniku Yama Oku offers an elevated take on kappo-style dining, a multicourse meal where the chef decides what to serve. The intimate 12-seat chef’s counter serves as the stage for premium cuts, led by Omi and Oita Wagyu beef, as well as options including beef tongue, offal, venison and boar.

There are both lunch and dinner sets available, as well as an omakase experience featuring grilled specialities paired with dishes such as sea urchin Wagyu tartare, Wagyu seaweed rolls and tenderloin shabu shabu. Complement your meal with a seasonal sake pairing or a whisky highball crafted with Kagoshima’s Kanosuke whisky.

Yakiniku Yama Oku
Address: 3/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong

Gettin, a new Korean-inspired café in Kennedy Town, offers a wide selection of coffee, tea and light bites. The space has an industrial-chic aesthetic defined by exposed concrete, while the outdoor area is pet-friendly. Signature drinks include Pink Matcha, and a tiramisu latte that is served with a helping of the dessert. The menu balances classic pastries, such as ham and cheese croissants and bagel sandwiches, with inventive treats like Chinese mugwort madeleines.

Gettin 859597
Address: 34 Davis Street, Kennedy Town, Hong Kong

Club Ditto is a new beverage concept in Shek Tong Tsui that specialises in hand-crafted coffees and teas. During its soft opening, the menu is focusing on coffee and matcha creations—the Matcha Coconut Foam is not to be missed. The café plans to expand its offerings later this summer with an evening cocktail menu, light bites such as yoghurt bowls and sandwiches, and the addition of an alfresco dining area.

Club Ditto
Address: G/F, 8 South Lane, Shek Tong Tsui, Hong Kong

Curry Room in Yuen Long serves flavourful, spice-led curries in a casual café setting. The menu moves away from traditional recipes, instead offering a flexible, customisable format whereby you can build a bowl from a choice of curry bases, mains and sides, with options that include entirely vegan dishes.

A highlight is the South Asian-inspired thali platter of six components: lamb and slow-cooked beef cheek curries, lentil curry with pan-seared barramundi, Japanese fried chicken, spiced vegetable rice and fresh naan.

Curry Room
Address: Shop 2002 and 2060, 2/F, Yoho Mall I, 9 Long Yat Road, Yuen Long, Hong Kong

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Artista Perfetto has added to its operations in Causeway Bay and Kowloon Bay, and now serves its artisanal brews in Central’s Ezra’s Lane. Primarily a grab-and-go counter, with two seats available by the window, this intimate coffee shop serves a selection of espressos crafted from Artista’s house blend, as well as Amber Selection beans from Panama’s Bouquete Geisha farm. For something a little more offbeat, try the summer special Nan Yang, a coconut water-based creation topped with homemade pandan leaf syrup and finished with a fruity espresso blend.

Artista Perfetto
Address: Shop 1, G/F, Amber Lodge, 23 Hollywood Road, Central, Hong Kong

JUNE

Tiffany Blue Box Café has reopened in Causeway Bay, occupying an intimate space on the first floor of the brand’s Lee Gardens Three boutique. This new chapter promises refined culinary experiences guided by experiment, play and seasonality, under the direction of Agustin Balbi of Andō, an honouree of this year’s Tatler Best 20 Restaurants Hong Kong.

The menu follows in Andō’s footsteps, and is populated with dishes like Hokkaido scallop carpaccio with pineapple salsa, tuna tartare paired with tapioca chips, and Spanish red prawn rice prepared in a vibrant, flavourful coral emulsion. A selection of café staples—such as club sandwiches, burgers and the classic Breakfast at Tiffany’s brunch spread—also features.

The café officially opens its doors on June 13, and will serve breakfast, lunch and dinner.

Tiffany Blue Box Café
Address: Shop 101-109, 1/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong

Portugal’s famed egg tart brand Manteigaria has opened in Hong Kong. The intimate Central boutique houses an open kitchen that puts the tart-making process—from the hand-folding of the buttery pastry to the precise pouring of silky custard—on display. A traditional bell rings with every fresh batch, a signature Lisbon ritual that draws you in to savour the moment. Tarts are available individually or in packs of six, which are stacked vertically in the signature box—a design choice that preserves their shatteringly crisp crust.

The signature pastéis de nata is HK$15 per piece, with a selection of coffees and teas also available.

Manteigaria
Address: Shop B, G/F, Man Hing Commercial Building, 79-83 Queen’s Road Central, Central, Hong Kong

Centuries-old dim sum restaurant Lin Heung Lau has reopened in Sheung Wan. This relocation marks a new chapter for one of the city’s oldest establishments. The new spot is just steps away from its original home on Wellington Street and bears the same retro charm. Classic dim sum items remain on the menu alongside a selection of Cantonese stir-fries, main dishes and roast meats—and don’t worry, you can still enjoy the traditional ritual of dim sum served from a hand-pushed trolley.

Lin Heung Lau
Address: G/F-2/F, Tung Ning Building, 249-253 Des Voeux Road Central, Sheung Wan, Hong Kong

The Communal is a casual lounge in the lobby of the newly reopened Mandarin Oriental The Landmark, Hong Kong. The new all-day dining spot has a sleek urban identity that manages to be utterly comfortable—the combination of menu, interior and hospitality somehow result in a space that feels like home.

By day, visitors can enjoy artisanal brews by local roastery Hazel & Hershey or a nutritional supplement drink by IM8 in one of the sunlit banquettes, dig into café-style bites and people-watch through floor-to-ceiling windows; by night, cocktails and tipples drive intimate conversations. The Communal also offers quiet corners for more formal, business-driven gatherings.

The Communal
Address: Lobby, Mandarin Oriental The Landmark, Hong Kong, 15 Queen’s Road Central, Central, Hong Kong

Crowd-favourite hotpot restaurant Big JJ Seafood has reopened, this time at Prince’s Building in Landmark. The restaurant now occupies an expansive 3,000 sq ft space with a vintage Hong Kong aesthetic inspired by cha chaan tengs of the 1970s and 80s. A neon sign from the previous location anchors the space, complete with a Chinese calligraphy signage that advertises the premium beef on the menu. The same dedication to quality runs through the drink offerings, which features blended wine varieties, craft beer and more. The new space also features a hidden whisky bar called Bar CQ, which is accessible by calling on a rotary dial phone.

Big JJ Seafood Hotpot
Address: Shop B4, B/F, Prince’s Building, Landmark, 10 Chater Road, Central, Hong Kong

Newly opened in Central is Lazy Suzy, a Canto-American diner serving casual plates with a distinctive Asian spin. The menu has a playful fusion touch—think beef tartare served with Sichuan pepper mayo, Chinese cured sausage chi faan (savoury sticky rice rolls) arancini, fried chicken with Yue Kwan Yick buffalo sauce and fermented bean curd ranch, and lobster thermidor with ginger spring onion cream inspired by the classic Cantonese banquet dish, lobster e-fu noodles. Desserts are equally creative, leading with a tofu budin, blends the Hong Kong classic tofu pudding with purin, or Japanese-style pudding.

Lazy Suzy
Address: Basement, 21 Staunton Street, Central, Hong Kong

Cake and pastry brand Mochiffon has opened a new location in K11 Musea. The Tsim Sha Tsui branch offers the same chiffon cakes—available as individual slices or whole cakes—and tiramisu gift boxes. Standout flavours include the locally inspired black sesame tofu, and indulgent Bailey’s tiramisu.

Mochiffon also serves a series of made-to-order yoghurt parfaits, which look as good as they taste. The Biscoff Banana is a refreshing must-try, where creamy yoghurt is layered with chocolate brownie bites, caramelised banana slices and Biscoff crumble.

Mochiffon
Address: Shop B201-226, B2/F, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Fugazzi is a spirited trattoria that brings a slice of Naples to Kai Tak. The menu champions hand-crafted Neapolitan pizzas baked in an authentic Stefano Ferrara oven, with classic options like Napoletana, and prosciutto with buffalo mozzarella alongside special pies like the Donnarita with Napoli sausage and mushrooms, and the mortadella and pistachio. Meanwhile, the selection of handmade pasta dishes and classic Italian mains leans towards the classic, with signatures including fusilli arrabbiata, rigatoni with vodka sauce and pork cutlet Milanese.

The restaurant also has a spacious pet-friendly terrace, where you can enjoy Fugazzi’s Italian plates al fresco while your pups enjoy dedicated dishes.

Fugazzi Pizzeria Napoletana
Address: Shop L202, 2/F, Cullinan Sky Mall, 10 Concorde Road, Kai Tak, Hong Kong

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Founded by restaurateurs Chris Mark and Vidur Yadav, Don Pedro is a new steakhouse inspired by Mark’s time in Argentina. All intimate candlelit interiors and homey hospitality, the Sai Ying Pun restaurant emulates a Buenos Aires night out, with perfectly grilled steaks and generous wine pours, and waitstaff in butchers’ clothes.

The beef also gets a stamp of Argentine authenticity. Don Pedro sources from the same farms as Buenos Aires’s Parrilla Don Julio—widely considered the best steakhouse in the world—to curate a menu that features a 75-day dry-aged rib eye, a 40-day tenderloin, bone broth tea and handmade beef empanadas. Also on the menu is the Don Pedro, a popular Argentinian dessert cocktail that’s been reinterpreted in the form of gelato with toasted walnuts and a shot of whisky. Don’t sleep on the wine programme: it includes an exclusive Malbec flight you can’t get anywhere else in the city.

Don Pedro
Address: G/F, 1 Second Street, Sai Ying Pun, Hong Kong

Hong Kong’s laid-back neighbourhood café has opened a branch on the new Central Yards Footbridge with a different concept. Little Cove Espresso’s latest location has a futuristic, minimalist interior, centring on a circular espresso bar. The coffee shop will serve a range of coffees, pastries and small bites for takeaway between 7am and 5pm daily, the ideal spot to pick up a shot on your morning commute.

Little Cove Espresso (Central)
Address: Kiosk, 1/F, Temporary Footbridge, Man Yiu Street, Central, Hong Kong

Located in Nina Hotel Causeway Bay, Parkside is the latest extension of the brand’s nature-inspired dining concept. Similar to its Tsuen Wan counterpart, Parkside’s interior features geometric shapes, floral motifs and a dynamic use of lighting that combine to create the relaxed ambience.

Western classics and Asian specialities make up the menu. Appetisers include smoked salmon in mini cones and Korean fried chicken, while mains include wood‑fired sourdough pizzas and hand‑crafted pasta dishes. Standouts include wonton noodle soup, nasi goreng, Japanese smoked tuna with free-range egg pizza, and tiger prawn casarecce. The beverage menu is equally robust, with fruit-forward cocktails, a highball series and a comprehensive wine list.

Parkside
Address: 1/F, Nina Hotel Causeway Bay, 18 King’s Road, Tin Hau, Hong Kong

Previously a members-only dining destination, Penthouse in Tsim Sha Tsui has now opened its doors to the public. The restaurant occupies an expansive space in I Square that overlooks the bustling streets below, and has private dining rooms, a casual lounge and a bar. The menu features a selection of contemporary Chinese cuisine, with traditional recipes interpreted through western techniques and sensibilities. Penthouse marks this new chapter with a seasonal selection of dishes that includes drunken giant river prawns steeped in 12-year hua diao wine and house-made wine lees, a terrine made with centuries egg and pickled ginger, and wok-fried lobster with cheung fun.

Penthouse
Address: 31/F, I Square, 63 Nathan Road, Tsim Sha Tsui, Hong Kong

MAY

Mandarin Oriental The Landmark has reopened after a soft revamp, featuring fresh interiors, a new lobby and new dining destinations. This month, the hotel welcomes a new champagne bar, Blanc de Noirs, to its seventh floor, an elegant lounge dedicated to premium cuvées, rare vintages and a selection of by-the-glass labels. The highlight of the beverage programme is the showstopping champagne o’clock fountain, where pours of bubbles cascade down a tower of glasses with theatrical finesse.

Champagne-based cocktails are also available, as well as a menu of small plates curated by chef Richard Ekkebus that includes charcuterie with ham and salami, fillet o fish with caviar and ravigote mayo, and Hokkaido milk soft serve drizzled with extra virgin olive oil and sea salt.

Blanc de Noirs
Address: 7/F, Mandarin Oriental The Landmark, 15 Queen’s Road Central, Central, Hong Kong

Hong Kong’s love for Neapolitan pizzas continues to grow with the arrival of Vincenzo Capuano. Chef Vincenzo Capuano is the third-generation purveyor of the restaurant, carrying forth the Neapolitan tradition perfected by his grandfather and father with meticulous technique, uncompromising precision and lively Italian hospitality.

The pizzeria’s Nuvola (cloud) pizzas are uniquely crafted using a double-fermented dough with a higher hydration level than traditional recipes. The result is a crust that is light, airy, yet structurally stable, with a texture that yields satisfying bites. Toppings range from traditional Margherita and Marinara to specials such as provala e pepe with smoked provola, crushed tomatoes and pepper; abbraccio e mamma with a ricotta-stuffed crust, meatballs and melted grana padano; and tetti illuminati with mortadella bologna IGP, pistachio cream and pecorino romano.

Vincenzo Capuano
Address: Shop G04-05, G/F and F01A, 1/F, Lee Tung Avenue, 200 Queen's Road East, Wan Chai, Hong Kong

Amalgamate is a creative concept that interprets east-meets-west cuisine through a fine dining lens. The restaurant takes over the old address of the Red Pepper Restaurant, a historic Sichuan eatery where Bruce Lee filmed a portion of the 1978 film, Game of Death. The new restaurant nods to Red Pepper’s legacy by preserving two hanging lanterns behind the bar, whose distinctive design is echoed by subtle Chinese touches throughout the space.

Home-grown chef Kasey Chan helms the kitchen, curating the menu with an approach rooted in Cantonese and Chinese flavours, executed with French precision. The results are dishes that embody culinary amalgamation from starter to dessert: think foie gras prepared in traditional lo shui (Chinese marinade), a beef Wellington-inspired beef short ribs croissant and a fiery Sichuan peppercorn parfait led by seasonal fruits. Operations manager Will Man devises the beverage programme with the same boundless approach, where classic recipes are presented with Asian spices and flavours, local gins and house-aged liqueurs.

Amalgamate
Address: G/F, 7 Lan Fong Road, Causeway Bay, Hong Kong

Hyatt Centric Victoria Harbour expands its dining options with a spice-driven bistro. Sichuan Verandah serves a menu inspired by China’s spice capital, where each offering comes with customisable spice levels that range from “baby spice” to “spice master”.

A selection of Sichuan staples features on the menu. The signature poached chicken with peanut, sesame and chilli oil—often known as saliva chicken—is an appetising chilled dish that highlights the tender texture of chicken meat, while the Sichuan-style boiled mandarin fish with pickled vegetables offers a balanced profile with a rich, spicy-sour broth made from white crucian carp. Meanwhile, the deep-fried chicken with dried chilli and Sichuan pepper puts a twist on the classic Chongqing fried chicken with extra heat. The beverage selection is equally spice-laden, leading with cocktails inspired by Sichuan flavours such as the chamomile tequila-based Mala Punch. To mark the opening, diners can enjoy 15 per cent off on all food items at Sichuan Verandah from now until May 31, 2026.

Sichuan Verandah
Address: 2/F, West Tower, 1 North Point Estate Lane, North Point, Hong Kong

A new Japanese restaurant in Central, Kinmokusei, subverts the conventional omakase experience by giving diners control. Available for both lunch and dinner, the customisable set menus let guests choose the number and composition of courses, with options spanning from sushi, sashimi and rice bowls to delicate smoked items.

The Edomae selection is a highlight, where fish is preserved through the age-old processes of curing, marinating and steaming to achieve a distinctive umami flavour profile and complemented with vinegar rice. Another must-try is the smoked selection, prepared daily in-house using apple, cherry and oak woods, which enrich each fish cut with sophisticated, distinctive aromas.

Kinmokusei
Address: 17/F, The Loop, 33 Wellington Street, Central, Hong Kong

Landmark Atrium is refreshing its food and drinks offerings as part of its revamp, and Central Table is one of the newcomers to the luxury mall. Serving a menu of Asian and Western dishes, Central Table is a casual dining restaurant geared towards seasonality and freshness.

Breakfast offers artisanal, baked-fresh-daily bread and pastries, while the lunch menu features Asian specialities like lobster tom yum kung spaghetti and Hong Kong-inspired two-dish rice alongside salads, soups and sandwiches. Dinner offerings are equally attractive, with skipjack fish spaghetti, Thai-infused roasted half chicken and beef short rib Massaman curry being standouts. Beyond food, Central Table also offers a great-value happy hour deal and weekend brunch menu with a free-flow drinks package.

Central Table
Address: Shop 308-309, 3/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong

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For a taste of British fare beyond the usual fish and chips, Butter Babe in Central offers a singularly focused yet satisfying concept centred around the humble jacket potato. The concise menu features five recipes that include sour cream and chive with bacon, the classic cheese and beans, and tuna coleslaw. A word of advice: Butter Babe’s spuds sell out quickly, so grab yours while you can. Check their Instagram for updates.

Butter Babe
Address: G/F, 16 Gough Street, Central, Hong Kong

Drawing on a storied chapter in the history of Chinese cuisine, Joyn takes inspiration from the spirited nature of dining in the Northern Song dynasty, where gourmet delicacies, thoughtful flavours and flowing cups of wine filled the evenings. A seafood-forward approach guides the menu, where coastal flavours and seasonal recipes are enhanced with curated wine pairings.

A highlight is the wild-caught selection, where prized catches are meticulously prepared with Cantonese precision, opting for pairings such as soy sauce, hand-minced ginger and snow cabbage, which enhance the ingredients’ natural sweetness. The chiu chow-style cold threadfin fish is another regional standout, where the classic delicacy is enriched with umami Puning bean paste. Beyond seafood, the smoked barbecued Kagoshima A5 Wagyu is a premium lychee wood-smoked creation that embodies Chinese cuisine’s love for live-fire cooking.

Joyn
Address: Shop 310–311, 3/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong

The team behind Nocino has launched Stübli, a Swiss-inspired steakhouse and fondue restaurant. Similar to its grotto-inspired sister, Stübli offers an intimate and cosy dining experience. The menu offers prime cuts such as Australian Wagyu, UK pork tomahawk and Dutch rose veal, all pan-fried in garlic, herbs and browned butter. The star, however, is the fondue selection that ranges from the classic gruyère and emmental to lobster thermidor and summer black truffle. A playful fondue dining ritual guides the experience: guests who drop their bread into the communal cheese pot are subject to a traditional “punishment”. While the details remain a mystery, a search online hinted at spin-the-bottle-style games and other harmless dares.

Stübli
Address: Shop B, 39-41 Cadogan Street, Kennedy Town, Hong Kong

Budae jjigae, or ‘army stew’, is a wildly popular dish in South Korea. Built on humble ingredients simmered in a rich, often spice-laden broth, this Korean comfort food has found a devoted following worldwide. While army stew is a familiar menu item across Hong Kong's Korean restaurants, Budaeok is the first to put it front and centre. Here, stews are fully customizable: choose from toppings like sausages, luncheon meat, noodles and cheese. Beyond the signature stew, Budaeok also serves Korean classics such as fried chicken, kimchi pancakes and more.

Budaeok
Address: L/G, Felicity Building, 58 Hollywood Road, Central, Hong Kong

Poppy & Aster is a joint venture between the beloved Sheung Wan bistro Poppy and its daytime counterpart, Aster by Poppy. A dual concept continues to drive the new location, with Aster delivering a casual menu of gourmet burgers during lunch and Poppy serving a menu of refined bistro classics for dinner. Chef Ronald Nelson, previously of Pica Pica and Bàrbar, leads the kitchen with a focus on refined European cuisine infused with Asian flavours, a fusion approach evident in dishes such as squid bolognese, drunken prawn and chicken rice with Sichuan spice sauce.

Poppy & Aster
Address: Shop A-B, G/F, Moonful Court, 17A Moon Street, Admiralty, Hong Kong

Russian cuisine remains underrepresented in Hong Kong’s diverse dining scene. Newly opened Fo Tab eatery Borsch Spot helps close that gap with an authentic menu of traditional Russian comfort food. Expect hearty, no-nonsense staples like beetroot borscht, beef goulash, and cheese pancakes. A solid choice for lunch or dinner.

Borsch Spot
Address: Shop 227, 2/F, The Arles, 1 Au Pui Wan Street, Fo Tan, Hong Kong

APRIL

Since opening in 2011, Bistrot du Vin has been a steadfast presence for casual French cooking in Hong Kong. Now, following its relocation to a more spacious home in Sai Ying Pun—the former site of Bâtard inside The Fine Wine Experience—the restaurant turns the page to a new chapter. Much like its predecessor, the restaurant offers a serious wine experience. Guests can browse over 1,200 labels on-site at the in-house cellar, with an additional 6,000 available through an online retail system.

On the food front, comforting classics and refined traditional recipes remain the driving force. French chef Guillaume Losguardi takes the helm, bringing his command of rustic, home-style cooking, along with refined techniques and composed plating, to the table. A menu standout is the seasonal house-made pâté en croûte, in which the spring edition is crafted with goose liver, pork and truffle, finished with a pour of port and beef bouillon. Other highlights include baked marble goby in puff pastry, slow-braised short rib parmentier (topped with mashed potatoes), and a classic tarte tatin (apple tart).

Bistrot du Vin
Address: G/F, 165-166 Connaught Road West, Sai Ying Pun, Hong Kong

Taking over Tokyolima’s old location in Central, Punjab Warriors is a lively eatery inspired by India’s bustling army mess bars. The venue offers an upscale yet casual atmosphere as well as a comfortable spot to sip, chat and enjoy live sports broadcasts.

Live-fire cooking anchors the menu, in which flavourful, aromatic meats are charred in a traditional tandoor oven or Josper grill. At the helm is chef Angshuman Adhikari, formerly of London’s Brigadiers, who has crafted a menu that honours Punjabi traditions through contemporary techniques. Adhikari works alongside tandoor specialist Maghar Singh to deliver the restaurant’s signature grilled dishes, including chicken, lamb, prawns, seekh kebab and more. The beverage list features Indian pale ales, gin-based cocktails and other creative mixes led by head bartender Paolo Quajano.

Punjab Warriors
Address: G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central, Hong Kong

From the restaurant group behind Hansik Goo, Whey, Jee and more, comes Le Le, a new Vietnamese-Chinese casual fine dining restaurant in Central. The name Le Le refers to the whistling duck often seen gliding along Vietnam’s waterways, whose local and everyday appearance underscores the unpretentious essence of Vietnamese dining.

Two chefs bring their different backgrounds and cultures into conversation. Hailing from Thanh Hoa, a northern Vietnamese city rich with culinary heritage, head chef Le Minh Duc transports the country’s street-side flavours into Le Le’s dining room using refined French techniques, where sophisticated flavours are presented with a warm simplicity that feels like home. Joining Le in the kitchen is executive chef Elvin Lam, who infuses Le Le’s Vietnamese cuisine with distinctive local flair.

The menu is defined by simple recipes with a respect for tradition, while blending Vietnamese and Chinese culinary philosophies. This is evident in dishes such as fried spring rolls wrapped in Vietnamese rice paper, pho with chicken-infused noodles, and roasted pigeon beside claypot rice scented with Vietnamese herbs.

Le Le
Address: 3/F, 8 Lyndhurst Terrace, Central, Hong Kong

Thai food is having its moment in Hong Kong’s dining scene, and popular Bangkok boat noodle specialist Thong Smith is adding its expertise to this growing pool. The restaurant’s first Hong Kong outpost serves a down-to-earth menu of comforting noodle bowls with toppings such as beef, pork and chicken. A selection of Thai-inspired appetisers, sides and drinks is also available, with grilled pork jowl and crispy pork and shrimp wonton being standouts. Don’t forget to leave room for desserts, which lead with a classic mango sticky rice, while the pandan coconut pudding rounds off your meal with a distinctive Southeast Asian taste.

Thong Smith
Address: Shop 01-06, G/F, Spring Garden Mansion, 38 Spring Garden Lane, Wan Chai, Hong Kong

Pocofino positions itself as a destination for Neapolitan and fried pizzas. Recently opened on Wan Chai’s Ship Street, this new pizza joint is helmed by chef Matteo Minante, who brings his expertise on Neapolitan pies to the neighbourhood. This corner shop serves classic combinations such as spicy salami diavola and quattro formaggi (four cheese), while Hong Kong exclusive combinations include pork floss and egg, and bulgogi beef and friarielli.

Pocofino
Address: 8 Ship Street, Wan Chai, Hong Kong

Newly opened at The Royal Garden Kowloon East, Fine Foods Lounge serves a menu of quality café fare, contemporary European dishes and elevated local classics. Sets including the Royal Garden Classic Duo offer light indulgences by pairing a pastry with a cup of fresh coffee or tea, while heartier alternatives include smoked salmon bagel, seafood linguine and baked pork chop with fried rice. Settle into Fine Foods Lounge’s casual dining room or order your meal for takeaway with the grab-and-go combo.

Fine Foods Lounge
Address: Lobby, The Royal Garden Kowloon East, 3 Tong Tak Street, Tseung Kwan O, Hong Kong

Maxim’s Palace has opened a new branch at Mong Kok’s Moko mall, where traditional yum cha rituals drive the experience. Steamed-to-order dim sum like siu mai, shrimp dumplings and barbecued pork buns are served on hand-pushed carts, a nod to Hong Kong’s teahouse culture. The spacious dining room centres on an open-roast kitchen, where barbecued suckling pig, roasted goose and other Cantonese-style grilled meats are prepared fresh daily. Beyond dining, the Moko branch will also host the new Maxim’s Dim Sum Academy starting this month, where guests can delve deeper into the craft of dim sum through hands-on workshops.

Maxim’s Palace Moko
Address: Shop 601, 6/F, Moko, 193 Prince Edward Road West, Mong Kok, Hong Kong

Dotom serves a selection of Korean kimbap (rice rolls) from its Central outpost. A variety of fillings feature on the menu, from classic, protein-packed options like bulgogi with shishito peppers to refreshing alternatives, including the chicken breast salad. Beyond the standard rice rolls, Dotom also serves keto-friendly rolls that replace rice with lettuce, plant-based protein noodles or soba noodles. A selection of inari (tofu skin stuffed with rice) sushi also features on the menu, with toppings that range from tuna mayo to spicy cheese buldak chicken. Complete your meal with sides like cold soba noodles, fish cake skewers and tteokbokki (simmered rice cake).

Dotom
Address: Shop 1, G/F and M/F, Welley Building, 97 Wellington Street, Central, Hong Kong

Phuket’s popular pork knuckle restaurant Ning Kee has opened its first branch in Hong Kong. The restaurant serves a menu of rice dishes, noodle bowls and meat items from its casual spot in Jordan. The signature pork knuckle rice is a must-try, while the seafood tom yum noodles are served in a hotpot and offer a spicy kick. Ning Kee also offers northern Thai specialities like the khao soi (curry) noodle, which delivers a contrast in textures with a mix of al dente and crispy noodles. Desserts and drinks follow the Thai-inspired thread. Don’t miss the upside-down pandan ice cream or the whole fresh coconut.

Ning Kee
Address: G/F, 13-15 Man Wai Street, Jordan, Hong Kong

Happy Samurai brings Hokkaido ramen to the heart of Central. Tantanmen, Japanese-style Sichuan dandan noodles, is the star of the menu. The restaurant puts a twist on this spicy soup broth with sesame, chilli oil and a signature soup base crafted using an 80-year-old family recipe. The result is ramen that is spiced, creamy and infinitely comforting. Beyond ramen bowls, filled buns and izakaya bites also feature on the menu alongside a comprehensive list of Japanese sake, beer and wine.

Happy Samurai
Address: 51 Wellington Street, Central, Hong Kong

MARCH

The latest addition to internationally renowned chef Daniel Boulud’s repertoire of restaurants, Terrace Boulud is where tradition and modernity come into conversation. Classic recipes sit alongside novel dishes, a robust wine list coexists with contemporary mixology and a convivial, brasserie atmosphere follows diners from the dining room to the bar and rooftop terrace beyond. Quintessential French items, including pâté en croûte, vol-au-vent and poulet, anchor the menu while the DB x MO Dim Sum section marries Cantonese staples with a French interpretation. The Hong Kong shrimp dumplings with ginger sit alongside the Lyon pig trotter and truffle soup dumplings, while the New York pastrami cabbage and sweet mustard bun reflects Boulud’s prominent presence in the capital city with a nod to its deli culture. Follow us @tatlerdininghk for a first look at this new venue soon.

Terrace Boulud
Address: 25/F, Prince’s Building, 10 Chater Road, Central, Hong Kong

After building a loyal following at its Central location, Beijing-born Xinjingxi Hotpot has opened a second outpost in Tsim Sha Tsui’s H Zentre. The restaurant stays true to its Sanlitun roots, specialising in old-school Beijing copper pot cooking, specifically the northern Chinese tradition of quick-swishing thin-cut lamb in a clear, aromatic broth. The pots themselves are a signature: handmade cloisonné enamel “warm pots” inspired by the Kangxi era. Sourcing is taken seriously, with lamb from Xilingol League and high-quality Wagyu beef on offer. The grilled lamb skewers are also a delight, but what sets Xinjingxi apart from the usual hotpot spots is the atmosphere. On any given night, a Peking opera performer takes the stage in full regalia, filling the dining room with arias that cut through the steam. 

Xinjingxi Hotpot
Address: Shop 01-02, G/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong

A new contender has entered Hong Kong’s waffle scene, and it might just rival its local counterpart. OOOO Waffle’s Korean-style creations are designed to be moreish and consistently soul-soothing, with popular items like chocolate overload, pistachio courtier and Seoul’s crispy pork belly from its Taiwan flagship featuring alongside Hong Kong exclusives. 

See also: Taipei’s viral Korean-style waffle brand OOOO Waffle to make Hong Kong debut

OOOO Waffle
Address: G/F, 45 Gough Street, Central, Hong Kong

Tea has long been part of Hong Kong’s daily rhythm, though only recently has it begun to receive the same considered attention as coffee. Chas By the Time arrives amid this renewed interest, reinterpreting the tradition with a contemporary sensibility that feels both accessible and enduring. The tea plant shapes every aspect of the space, from architecture to menu. Raw stone and terracotta ground the takeaway bar and retail space on the ground floor, while warm woods and amber tones soften the dining room upstairs. A second-floor event space adopts a calmer mood, with pared-back interiors that echo the quiet rituals of tea culture. Sixteen drinks form the core of the bar menu, including a yuen yeung-inspired floating “dir-tea”, while cold brews on tap spotlight heritage Hong Kong tea brands. In the dining room, a tea-led menu pairs fresh ingredients with carefully chosen leaves, allowing the character of each infusion to come through clearly.

Chas By the Time
Address: 286 Queen's Road Central, Sheung Wan, Hong Kong

Gyu+Bar by Miyoshi brings a fiery touch to Japanese-French dining in Hong Kong. The star of the restaurant is a custom-built lava rock kiln, from which lychee wood is smoked and its embers collected by hand for use on the grill. This primal form of cooking infuses every dish with a distinctive fruity aroma that enhances flavour. On the menu are a selection of refined surf and turf items. Premium cuts and coveted breeds such as the Japanese A5 Wagyu are served straight from the grill or in shabu shabu, tataki or sukiyaki forms. Meanwhile, prized catches like lobster and monkfish star in French-inspired recipes with a touch of Japanese influence. A standout is the locally-inspired char shu by Miyoshi, an open flame-caramelised, braised Australian A5 Wagyu brisket served with a Romesco sauce.

Gyu+Bar by Miyoshi
Address: Shop 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong

Kowloon East dining is experiencing something of a renaissance, and Chao is shaping up to be the neighbourhood’s destination for Southeast Asian cuisine. A myriad of culinary cultures saturate the all-day and lunch menus, led by Vietnamese-style curry, street food-style Thai appetisers and noodles served in stainless steel pots. Starters like kiew tod moo (minced pork fried wontons) and pla meuk yang (grilled whole squid with chilli sauce) set the stage, while sharing items including nhue cà ri (coconut beef brisket curry) encourages a lively atmosphere with each pass around the table. Iced drinks and crêpe cakes characterise a post-meal line-up, while the bar and happy hour menus see classic cocktails transformed with herbal and spiced infusions.

Chao
Address: Shop 909-911, 9/F, The Millennity, 98 How Ming Street, Kwun Tong, Hong Kong

Hong Kong loves its steakhouses, but The Orient will be the first to lead with the region’s distinctive flavours. Set to open in late March, the steakhouse occupies a prime spot along the Tsim Sha Tsui harbour, where a main dining room and airy alfresco area beckon with panoramic views and contemporary charm. At the heart of the concept is a Spanish Josper grill, which sears fine cuts and jet-fresh seafood with a flavour-locking crust. At the helm are two distinguished names in Hong Kong’s dining scene. Formerly of Tango Argentinian Steakhouse, head chef Saruulgerel Eggi Enkh-Amgala brings a dedication to quality and expertise in dry-ageing to The Orient. The Mongolian native is joined by Balinese chef Gede Budiana, formerly of Mamasan, whose deep knowledge of Southeast Asian cuisine will infuse The Orient’s grilled plates with regional flavour. 

The Orient
Address: Shop OTE401, Level 4, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong

Since the opening of Ramenya Shima’s Shibuya flagship, the ramen restaurant has garnered a loyal following, drawing noodle lovers from Japan and beyond with its tanrei-style clear and subtle ramen bowls. The first global outpost in Hong Kong will bring Ramenya Shima’s signature flavours to local diners through artisanal noodles in three representative broths: shio salt, shoyu soy sauce and white shoyu with white truffle oil and black truffle paste. The quiet presence of each broth accentuates the elasticity of handmade noodles and complements the complex flavours of ramen toppings, which include four kinds of braised pork belly, shrimp wontons and pork dumplings. Adhering to a strict principle of seasonality and freshness, Ramenya Shima’s soothing ramen bowls are available in limited quantities every day.

Ramenya Shima
Address: Shop 1, G/F, Sugar+, 31 Sugar Street, Causeway Bay, Hong Kong

Korean-Chinese cuisine, or chunghwayori, blends northern Chinese techniques with distinctive Korean ingredients, yet remains a relatively overlooked corner of Korean dining in Hong Kong. Busan’s heritage noodle specialist Jjamppong Jjamppong aims to bring this hybrid tradition into clearer focus. As the name suggests, the Central outpost centres on jjamppong, a deeply satisfying bowl of noodles served in a spicy seafood or pork-based broth. The menu is calibrated for local diners while staying faithful to the generous portions and comforting flavours that define the cuisine. Each noodle bowl can be paired with either a fiery red gochugaru broth or a milder white bone broth, with toppings ranging from pork belly and Hanwoo Korean beef to oysters, fish entrails and mixed seafood. Traditional fried dumplings round out the offering, alongside a cheese-laden seafood jjamppong that nods to contemporary Korean food trends. The mood is casual and lively, recalling the easy conviviality of Korea’s pocha (the red-tented street stalls, known as pojangmacha) that define the country’s late-night food culture.

Jjamppong Jjamppong
Address: G/F, 8-10 Wo On Lane, Central, Hong Kong

Freshness sits at the heart of Japanese cooking, particularly in dishes such as sushi, sashimi and temaki (hand rolls), where crisp nori and pristine seafood make all the difference. At Roru Baru, a new handroll bar dedicated to the craft, that principle shapes the entire experience. Each temaki is rolled to order, ensuring warm rice, crisp seaweed and fillings that balance the familiar with the contemporary. A standout is the DIY handroll set, offering diners a choice of fillings including bara chirashi sashimi, omelette and vegetables, or tuna. Elsewhere, simpler options such as the Akami tuna handroll focus on the clarity of good ingredients rather than novelty. Handrolls are available to take away, though the best seat is at the bar, where guests can watch chefs assemble each roll against a backdrop of calm, Japanese-inspired interiors.

Roru Baru
Address: G/F, 100 Queen's Road East, Wan Chai, Hong Kong

FEBRUARY

Not every Japanese import needs reinvention. Yamamoto Hamburg, opening at Tseung Kwan O, is built around one particular pleasure: a juicy, freshly made hamburg. A sister brand to wildly popular Hikiniku to Come, this more family-leaning concept keeps the spotlight on handmade patties blended from Australian Black Angus beef and Spanish pork, cooked to order and paired with house sauces and specially cultivated Japanese rice, complete with unlimited refills. Expect classic hamburg sets alongside variations such as mentaiko, all delivered in a warm, wood-toned dining room designed for easy lunches, early dinners and unhurried catch-ups. It’s Japanese comfort cooking stripped of theatre, leaning instead on repetition, generosity and the quiet satisfaction of getting the basics right  

Ébauche has opened in Causeway Bay to offer modern French cuisine that feels both precise and personal. The eight-course tasting menu is built on classical French technique but guided by Asian flavour memory, moving from a nam yu beef tendon beignet wrapped in crisp pumpkin to shima-aji with smoked eggplant and yuzu. Seafood courses lean clean and savoury: snow crab with crab miso and dill panna cotta, scallop with tomato consommé and XO-style accents, before deeper notes arrive in a chicken liver and truffle tart structured like a dessert. Main courses focus on dry-ageing and charcoal grilling, including duck breast paired with an okonomiyaki-inspired cabbage and giblet mille-feuille, followed by desserts that reset rather than overwhelm, such as cucumber and green apple ice slurry and pear perfumed with osmanthus oolong. 

Ébauche
Address: 18/F, Aura on Pennington, No 66 Jardine‘s Bazaar, Causeway Bay, Hong Kong

Haeundae Galbi brings a taste of Busan’s famous galbi culture to Hong Kong. Named after the iconic stretch of beach in Korea’s southern port, the barbecue house places beef and pork short ribs front and centre, as well as fresh and marinated meats grilled at the table by staff. The barbeque is best paired with the classic banchan, cold noodles and the Busan-style of Korean pancake, which contains more egg. The focus here is straightforward but well judged: quality meat with a hint of smoke, balanced sides and no-fuss service that feels right for casual dinners or group meals. It’s a simple proposition: good beef, hot grill and room for friends to linger, that fills a niche in Hong Kong’s Korean dining scene with direct, Busan-inspired flavour.

Haeundae Galbi
Address: Haeundae Galbi, G/F, M88, 2-8 Wellington Street, Central, Hong Kong

Freshly ground matcha takes centre stage in Sai Ying Pun with the opening of Aokomi, a homegrown tea bar built around Hong Kong’s first in-store stone mill. Rather than working from pre-ground powder, the team mills whole tencha leaves imported from Uji on site, producing small batches of matcha throughout the week for maximum aroma and depth. The menu keeps its focus tight: traditionally prepared velvet and straight matcha made from first-harvest, single-cultivar leaves, alongside modern expressions such as a matcha latte blended from a house komi mix, an ao-cano that riffs on the Americano, and a strawberry matcha cappuccino with a notably creamy finish. Light food follows the same measured approach, from tencha pistachio nut butter on sourdough to milky matcha pudding, while hojicha drinks made from tea stems nod to whole-plant use. Aokomi pairs quiet craftsmanship with a calm, design-led space that encourages slowing down over a good bowl of matcha.

Aokomi
Address: Shop 3, G/F, Island Crest, 8 First Street, Sai Ying Pun, Hong Kong

Wan Chai gains a new reason to linger, as Chouchou opens its doors with a French brasserie that favours warmth and appetite over polish. From the team behind Babette and led by executive chef cédric tsia, the cooking leans firmly into classic technique without the formality, moving from foie gras au torchon and beef tartare to crab raviole in bisque and a properly indulgent tournedos rossini. The menu also makes space for generous sharing plates: whole roasted duck à l’orange and a traditional French tourte packed with truffle, comté and ham, best enjoyed in a 70-seat room dressed in playful Art Nouveau details, complete with an open kitchen, cocktail bar, terrace and private dining room.

Chouchou
Address: Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong

Maison Natsukashii is a 20-seat wine bar in Central founded by sommelier Mason Ng, conceived as a quietly personal room for drinking well and lingering longer. The focus is a tightly curated list that moves between classic French producers and small, characterful Japanese wineries, with bottles chosen for clarity, balance and a sense of place rather than spectacle. Food follows the same line, with comforting, shareable dishes with gentle French and Japanese cues, designed to support the wine rather than steal the conversation. Small by design and calm in tone, Maison Natsukashii sits comfortably between polish and ease, a neighbourhood bar for those who like their wine thoughtful and their nights unforced.

Maison Natsukashii
Address: Shop 4, G/F, Kai Wong Commercial Building, 49-51 Gough Street, Central, Hong Kong

Fukuoka favourite Daichi no Udon has made its Hong Kong debut at Olympian City, bringing with it the precise, semi-transparent udon style of the Buzen Urauchi Kai. Everything here is strictly made to order: noodles are cut and cooked on the spot, tempura fried to the minute, and bowls served within a narrow time window to preserve texture. The kitchen’s calling card is a 20-hour noodle process that produces udon that is smooth on the outside, chewy within, and subtly translucent. Broths are brewed daily from kombu and dried fish for a clean, savoury depth, while signatures include hot udon with beef and oversized burdock tempura, chilled plum with grated radish bukkake, kama-age udon with beef, and a Hong Kong-exclusive mentaiko butter udon finished with raw egg.

Daichi no Udon
Address: Shop 146A, 1/F, Olympian City 2, 18 Hoi Ting Road, Tai Kok Tsui, Hong Kong

Kaen Izakaya has opened in Central, reworking its teppanyaki origins into an all-day Japanese hangout tuned to the city’s after-work rhythms. The menu leans into familiar izakaya comforts built for sharing: gyūtan skewers, yakitori, teppan plates, tempura, sashimi, sushi, nabe and noodles, alongside crowd-pleasers like mentaiko & crab carbonara. A lively central bar anchors the room with sake, whisky and cocktails, while house signatures such as the shiso highball and yuzu highball set the tone from lunch through last call. The space mixes open social tables with washitsu-style rooms and a dedicated teppan room.

Kaen Izakaya
Address: Shop 208-210, 2/F, Two Exchange Square, 8 Connaught Road Central, Central, Hong Kong

Lola Maria offers a social, share-driven take on Spanish dining led by chef Edgard Sanuy Barahona. The concept plays on contrast, with classic Spanish comfort alongside modern touches expressed through a menu built for the table. Expect familiar hits such as ajillo garlic shrimp, padrón peppers, and a Spanish open omelette with chistorra and charred leeks, alongside more playful plates, including a Madrid-style sando filled with fried baby squid and foie “collverd” reworked as a Negroni lollipop. Drinks keep things Iberian with Spanish wines, house-made sangria and cocktails with a contemporary edge. Designed as a warm, lively neighbourhood room, Lola Maria aims to be the sort of place that suits a quick bar bite as well as longer, unhurried dinners.

Lola Maria
Address: Portion of Shop No 2 (Shop D), G/F, Centrestage, No 108 Hollywood Road, Sheung Wan, Hong Kong

Kuke Shokudo brings a focused, Kansai-style oden izakaya to Central, led by veteran Japanese chef Eto San. The kitchen centres on a clear, restrained dashi built using a “perpetual broth” method, continuously replenished to deepen flavour over time, in contrast to the darker, soy-forward styles more familiar in Tokyo. The oden list runs deep, with slow-simmered awaji onion, beef tendon, Japanese radish, tiger prawn and abalone forming the backbone, alongside classics such as mochi kinchaku, chikuwa and burdock roll. Beyond the pot, the menu expands into small plates including octopus carpaccio with wasabi stems, fermented bonito guts with cheese, and a winter-ready beef tendon miso stew enriched with oden dashi. Drinks lean into izakaya territory, with sake, shōchū and the warming dashi-wari, an oden broth and shōchū cocktail, rounding out a tightly edited, cold-weather-friendly offering. 

Kuke Shokudo
Address: 9 Gough Street, Central, Hong Kong

Migas, a well-known name in dining and nightlife from Beijing, has landed in Hong Kong with its first overseas outpost at H Queen’s, Central, in partnership with Elite Concepts, bringing a market-led, modern Mediterranean restaurant that shifts gears from day to night. Designed as a three-in-one space: a restaurant, a Barcelona-style vermouth bar called La Vermuteria, and a music lounge, the venue moves from sunlit, market-style dining by day to a more social, cocktail-driven rhythm after dark, complete with an outdoor terrace.

The kitchen, overseen by the group’s food and beverage director with support from chef Li Shao Feng, draws on Spanish, French, Levantine and North African influences, with a menu built around daily market produce. Dishes lean confidently into Mediterranean staples: olive anchovy skewers nod to Spanish bar culture, raw beef tartare comes with confit egg yolk, smoked paprika octopus skewers carry a pronounced charcoal note, while heartier plates include cod and clam tagine, Moroccan-spiced beef tenderloin grilled over Josper charcoal, and Basque-style grilled cod with brandade-stuffed red peppers.

Migas Hong Kong
Address: 3/F, H Queen’s, 80 Queen's Road Central, Central

JANUARY

Social Goods Modern Bakery lands at the foot of Pottinger Street with the confidence of a place that understands baking and how people eat. Part modern bakery, part all-day café, it balances French technique with a broad, pragmatic menu that runs from laminated pastries to proper brunch plates.

The pastry counter moves between croissants, pain au chocolat, canelé and more playful numbers such as pistachio maritozzi and pandan rolls, while the kitchen leans into daytime staples done cleanly: ricotta toast, power bowls, acai bowls and a well-judged all-day breakfast. Heartier options include egg benedict, vegetable frittata and Turkish eggs with sourdough, with a build-your-own plate format that lets diners add proteins, including smoked salmon, sous vide chicken breast or grilled beef tenderloin, alongside grains and vegetables. Drinks follow the same thoughtful logic, from coffee classics to matcha made with Matchali, cloud-style coconut drinks and kombucha on tap. 

Social Goods Modern Bakery
Address: LG, Sun Lee Building, 43 Wellington Street (entrance on Pottinger Street) , Central, Hong Kong
 

Dieci opens with a tightly focused idea of what an Italian osteria can be in Hong Kong today, led by chef Paolo Olivieri and built around a monthly-changing menu of ten seasonal dishes. The approach is deliberately restrained: a short list that shifts with the market and draws on regional Italian cooking, particularly from Lazio, without drifting into nostalgia for its own sake.

Dishes move between raw and cooked, light and slow-simmered, from Fassona beef tartare finished with black truffle to Tuscan wild boar ragù, Roman puntarelle dressed with anchovy and a deeply traditional ossobuco. Daily specials add flexibility, guided by what arrives fresh each morning. The room mirrors the cooking: retro trattoria references, a chef’s counter at the centre, and an atmosphere that favours conversation.

Dieci
Address: Basement, 29-31 Gough Street, Central, Hong Kong

Dae Yeop (대엽평양냉면 or 大燁), also known as Big Light Noodle, brings a very specific Korean obsession to Causeway Bay: Pyongyang naengmyeon, the cold buckwheat noodle dish rooted in North Korean cooking. The Seoul-born noodle bar is built around a live noodle station, where house-made buckwheat noodles are prepared to order and served in a clean, chilled beef broth that prizes clarity over punch. In Hong Kong, the noodles are paired with slices of Hanwoo (Korean beef), prized for its depth rather than excess richness, while a supporting cast of barbecue dishes rounds out the menu for those who want something warm on the side.

You may also like: Raising the steaks with Hanwoo, Korea’s native beef and national treasure 

Right Tea-rific extends Nansen Lai’s ongoing commitment to Hong Kong’s cha chaan teng culture, approaching milk tea and comfort food as everyday essentials rather than nostalgic props. Best known for venues such as Flower Drum, Fat J’s Char Siu and Lai’s Kitchen, Lai uses this opening to focus on the basics done properly: quality Hong Kong-style milk tea built on a carefully blended brew, sandwiches and baked goods designed to pair with it, and a short list of familiar classics including French toast, pineapple buns and egg tarts. The menu leans practical but thoughtful, with touches such as homemade jams by passionate jam maker Wilson Fok adding quiet character without complicating the point. It’s a small, sincere operation that frames cha chaan teng staples as something worth preserving.

Right Tea-rific
Address: Shop D, Harvard Commercial Building, 105-111 Thomson Road, Wan Chai, Hong Kong
 

Mason Pocket occupies a corner site on Queen’s Road West, signalling its intentions as a bakery café that expects to be used throughout the day rather than passed through once. The emphasis is on bread and baking, with loaves and pastries produced in-house and supported by coffee and a short brunch menu that keeps things straightforward. Portuguese egg tarts are positioned as a house draw, while the wider offering is geared towards everyday eating, the kind of place for a coffee with a pastry, or a casual late-morning plate.

Mason Pocket
Address: Queen’s Terrace, 1 Queen Street, Sheung Wan, Hong Kong

Yurt arrives in Central with no interest in chasing the usual dining tropes, instead putting Central Asian cooking front and centre in a city that rarely sees it. Drawing from the cuisines of Kazakhstan, Uzbekistan and Kyrgyzstan, the menu is built on hearty, soulful dishes designed for sustenance as much as flavour. Beshbarmaq sits at the core of the offering: handmade noodle parcels with onion and carrot, served traditionally with the option of horse meat sausage for those willing to eat it as it’s meant to be. With a fully halal kitchen and a focus on dishes rooted in everyday Central Asian life, Yurt makes a persuasive case for widening Hong Kong’s idea of what regional dining can look like.

Yurt
Address: 32 Elgin Street, Central, Hong Kong

The Spoon Pasta Bar is a new addition to Gough Street in Central, positioning itself as a neighbourhood osteria rather than a formal Italian dining room, with fully homemade pasta and a menu that blends Italian structure with Malaysian-accented flavours. Think crab meat with lemon-chilli mixed pasta, taking loose cues from chilli crab, and Wagyu bolognese ragu bianco with curry coconut cream pappardelle, introducing gentle spice and richness without overwhelming the dish. A truffle and mushroom lasagna roll reworks the traditional bake into tighter spirals for better sauce coverage, and seafood brown butter tomato rigatoni uses elongated tubular pasta to trap every drop of its shellfish-led sauce. Classics such as linguine alle vongole, beef tenderloin tartare and homemade focaccia with pesto and garlic confit keep the menu grounded, while an open kitchen and casual room underscore the restaurant’s aim to make Italian home-style cooking feel like an everyday pleasure.

The Spoon Pasta Bar
Address: G/F, 24 Gough Street, Central, Hong Kong

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