Dining news: Yong Fu Hong Kong welcomes Ta Vie, Man Ho Chinese Restaurant partners with Hugo Leung, and more

Blue Bottle Coffee has expanded to Quarry Bay with a bold new concept café. Collaborating with design studio Neri & Hu, Blue Bottle’s latest branch sports an industrial, minimalist outlook that nods to the bamboo scaffolding and galvanised steel of Hong Kong’s streets. The space stands out for its distinctive urban character, the cross-braced framework and ironwork accents balanced by warmer, inviting wooden furnishings.

The menu features all of Blue Bottle’s signatures alongside the new Kyoto-style espresso, a cold brew that delivers subtle sweetness with a robust yet silky profile. Beyond drinks, guests can look forward to a varied selection of savoury items, desserts and pastries, complete with Taikoo-exclusive dishes while dining at Blue Bottle.

Blue Bottle Coffee (Quarry Bay)
Address: Tong Chong Street Market, G/F, One Taikoo Place, 979 King's Road, Quarry Bay, Hong Kong

Man Ho Chinese Restaurant is set to host a monumental collaboration. Executive Chinese chef Jayson Tang will welcome local culinary veteran Hugo Leung Man-To for a four-hands collaboration that celebrates Cantonese cuisine. A curated selection of classic and contemporary items appear on the menu, with Leung contributing signatures such as the Tor Dei char siu with lard rice—crafted with pork belly with four layers of lean meat interspersed with three layers of fat—and braised five-spice chicken, an enduring celebratory dish from Hong Kong’s walled villages.

Meanwhile, Tang will present a series of dishes that reinterprets home-style classics with luxurious flair, including braised eel and sliced pork belly with softshell turtle, and steamed minced pork with Alaskan crab in Chinese yellow wine. Dishes are available à la carte from June 10 to July 31; or in a tasting menu available on June 9 and priced from HK$1,888 per person for a minimum of two guests.

On June 10 and 11, Yong Fu Hong Kong will host Ta Vie for a four-hands collaboration that blends Ningbo cuisine with French-Japanese fare. Hideaki Sato will join Liu Zhen at Yong Fu to present a multicourse menu guided by a unique concept: Sato will select ingredients for Liu to interpret through the lens of Ningbo cuisine, and Liu, in turn, will offer Chinese ingredients for Sato to reimagine through his signature approach.

The result is a menu of sheer adventure, beginning with a series of shared appetisers that include French white asparagus and Ningbo winter melon. Then, Yong Fu’s soy-glazed, grilled brown croaker fish will be presented alongside Ta Vie’s signature guinea fowl pie with black truffle. The dim sum course offers a pork dumpling crafted with French Pyrenees Black Bigorre pork by Ta Vie, while Yong Fu presents a twist on Ta Vie’s signature sea urchin pasta: stir-fried vermicelli with shredded eel, yellow chives, bottle gourd and sea urchin.

The menu is available at Ta Vie on June 10 and Yong Fu Hong Kong on June 11, priced from HK$3,588 per person.

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Roganic is entering a new chapter, marked by a refined lunch format and an updated dinner tasting menu, but its dedication to sustainable dining remains unchanged. Led by Simon Rogan and head chef Adam Catterall, new offerings include a refreshed four-course set lunch that begins with a snack platter of seasonal vegetables and the signature preserved summer truffle honey bread, as well as dishes such as grilled young Napa cabbage with Hong Kong oyster mushrooms and horseradish, and braised kale with grains, wild garlic and slow-cooked yolk.

The evolving dinner menu also gets an upgrade, with main courses such as Sabah grouper poached in dulse butter and Guangdong dry-aged duck roasted with longan honey, blackcurrant and perilla. Beyond meat-forward menus, Roganic will run a parallel vegetarian menu where seasonal vegetables and fermentation techniques guide every course.

Head sommelier Priscilla Tam has also refreshed the pairing programmes with a series of non-alcoholic pairings built from house-made infusions, teas and ferments using surplus kitchen ingredients. This creative selection features adventurous combinations like crystal pear and miso drink, and rice-scented pu’er tea with mandarin peel and cherry.

The new lunch menu is priced from HK$520 per person, and the dinner menu from HK$1,380 per person.

Hong Kong’s concrete jungle gives rise to some of the most compelling rooftop bars in the region. Cardinal Point in Central is one such establishment, and it has recently updated its menu with a refreshed programme of cocktails and plates.

Refined Italian classics lead the food menu, with pasta dishes such as beef cheek pappardelle, chorizo spaghetti and squid ink linguine being stand-outs. There is also a series of starters for sharing that includes tostada trio with beef tartare, tuna belly crudo and taramasalata. As for drinks, tropical flavours and Asian ingredients feature in the refreshing Shiso Daiquiri and the indulgent Choconana. Escape to the skies for dinner, lunch or happy hour.

Cardinal Point
Address: 43-45/F, Forty-five, Gloucester Tower, Central, Hong Kong

Here’s a new way to spend your weekends: from Fridays to Sundays between May 16 and 31, K11 Musea will host Sips by the Sea at its sixth-floor Sculpture Park Terrace, a limited-time drinking experience that pairs perfectly shaken cocktails with stunning harbour views.

The weekend open-air experience welcomes world-class talents from Asia’s mixology scene, including Bangkok’s Opium Bar and Hong Kong’s Socio, for a series of guest shifts. They will be pouring thoughtful, creative drinks at a sky bar adorned with bespoke floral arrangements and surrounded by artistic installations. This limited-time pop-up culminates in a high-energy Sip & Spin party on June 6, presented by Social Club Series.

Sculpture Park Terrace
Address: 6/F, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

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