Cover Dining news: Belon’s anniversary menu features a curation of past classics and current offerings
Dining news: Belon’s anniversary menu features a curation of past classics and current offerings
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From restaurant collaborations to new menus inspired by the season, here’s Hong Kong’s latest dining news
The air in Hong Kong might be stale with humidity, but the city’s dining scene is all about freshness. Restaurants are swapping old menus for new expressions that speak to place, identity and the season. Meanwhile, bars revisit their founding principles for inspiration, crafting new pours that both taste good and mean something.
Elsewhere, a restaurant celebrates its tenth anniversary with a menu that nods to its roots with renewed clarity, while another hosts a collaboration that explores culinary heritage through a contemporary lens. In short, there’s no better time to dine and drink out. Read on and make a booking.
Read more: Bar Leone teams up with Padel Central, Leela welcomes Biryani Osawa from Tokyo, and more
Festive pours
Above The Kokuto de Tiramisu nods to Okinawan food heritage
Above New creations in the Savoury chapter includes the Yuzu Daikon Paloma
The Kokuto de Tiramisu nods to Okinawan food heritage
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Tatler Best 20 Bars Hong Kong 2026 honouree Gokan has refreshed its menu with cocktails inspired by Japanese festival culture and Okinawan ingredients. The same gomi (five fundamental flavours) concept continues to guide this new line-up, which is categorised into five chapters: sweet, sour, spicy, bitter and savoury.
The first cocktail on the menu, Kokuto de Tiramisu, nods to Okinawa’s sugarcane heritage with a base of Kokuto de Lequio and Okinawan brown sugar liqueur, with mascarpone, Hokkaido milk and lucuma, a Peruvian fruit. Meanwhile, the Omatsuri Banana is a clarified milk punch, which takes inspiration from the chocolate-covered banana snack often found at Japanese summer festival night markets. The Mango Hot Pot, a Hong Kong-inspired creation, stars in the spice chapter with a blend of vodka, shacha sauce, coriander and tamari (Japanese fermented soybean sauce).
Gokan
30 Ice House Street, Central, Hong Kong
It’s good to be good
Above Make your way to Social Goods for a weekend of pastries and craft
Make your way to Social Goods for a weekend of pastries and craft
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On June 13, Social Goods Modern Bakery will host a weekend market that gathers leading Asian creators in crafts and design. Powered by the Social Goods’ viral pastries, the Good Goods market will feature everything from vinyl records and vintage decor to functional ceramics and contemporary jewellery. The market is free to enter.
Social Goods Modern Bakery
Address: LG/F, Sun Lee Building, 43 Wellington Street, Central, Hong Kong
Summer forage
Above Jija’s seasonal menu includes an interpretation of a Yunnan classic dish, ‘Da Jiu Jia’
Above Products of Southwest China also feature in the new dessert selection, including the Yunnan coffee parfait
Jija’s seasonal menu includes an interpretation of a Yunnan classic dish, ‘Da Jiu Jia’
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Jija by Vicky Lau has refreshed its menus with seasonal ingredients from Yunnan and Southwest China. Powering the new à la carte offerings are the regions’ finest forage, from fresh herbs to wild mushrooms. A highlight is Lau’s interpretation of a Yunnan classic, Da Jiu Jia, or Saving the Emperor, in which chewy rice cakes are stir-fried with pork belly, eggs, tomatoes and greens. At Jija, hand-cut rice cakes are instead tossed with minced pork, melon, cabbage and fried egg, finished with a drizzle of homemade fermented chilli sauce.
Yunnan fennel stems and roots balance the richness of an umami base in the pork and mushroom broth, which is simmered with shiitake mushrooms and Japanese kombu, while Yunnan coffee beans and Chinese black cardamom add spice and fragrance to a seasonal parfait.
Jija by Vicky Lau
Address: 15/F, Kimpton Hotel, 11 Middle Road, Tsim Sha Tsui, Hong Kong
A decade on
Above Head chef Mina Güçlüer presents a ten-course menu for the restaurant’s anniversary
Head chef Mina Güçlüer presents a ten-course menu for the restaurant’s anniversary
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Contemporary French restaurant and this year’s Tatler Best 20 Restaurants Hong Kong awardee Belon is marking its tenth anniversary with a celebratory menu. Available until June 30, the ten-course affair reflects the restaurant’s journey from course to course, where head chef Mina Güçlüer reworks past favourites and signature dishes with her distinctive touch.
The menu begins with a foie gras tartlet with sauternes (French sweet wine) that nods to the richness of Belon’s early menus, echoed by a green asparagus with caviar and citrus anglaise that reflects the lighter, more refined expression of the kitchen today. Güçlüer introduces a personal touch with the corn and chorizo scarpinocc, a pasta dish that offers warmth and depth without losing refinement. Belon’s anniversary menu is priced from HK$1,888 per person.
New gin, new drinks
Above The new gin, Another Hendrick’s, add a hint of citrus to cocktails
Above Hendrick’s takeover at Quinary will also include cocktails made with the original
The new gin, Another Hendrick’s, add a hint of citrus to cocktails
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Hendrick’s Gin has unveiled Another Hendrick’s, a new spirit that blends the rose and cucumber notes of the original expression with the citrusy notes of orange blossom and the roasted aroma of cacao. To showcase the versatility of this new product, Hendrick’s will take over Quinary, an awardee of this year’s Tatler Best 20 Bars Hong Kong, for a month-long pop-up led by four curated cocktails.
Crafted with the new Another Hendrick’s, the Another Breakfast Martini layers the gin’s citrus profile with spiced Sichuan orange marmalade, cointreau and fresh lemon, while the Hendrick’s Glass pairs local mead wine and fig leaf liqueur with Hendrick’s Original to create a herbaceous drink. Cocktails are available at Quinary until July 2 and are priced from HK$150 each.
In case you missed it: The Tatler Best 20 Bars in Hong Kong 2026
Refined heritage
Above Gaurav Kuthari of Chaat leads the restaurant’s contemporary Indian menu
Above Niyati Rao of Ekaa approaches classic Indian recipes with an ingredient-led approach
Gaurav Kuthari of Chaat leads the restaurant’s contemporary Indian menu
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Rosewood Hong Kong’s modern Indian restaurant Chaat has launched a new menu that interprets classic regional Indian recipes with premium ingredients and contemporary sensibilities. The lobster biryani transforms a humble rice dish with saffron-infused basmati rice and a whole Boston lobster claw, while the Wagyu nihari kulcha reimagines the North Indian and Pakistani pairing of slow-cooked meat stew with naan as a Wagyu marrow and mince-stuffed flatbread.
Chaat extends this interpretation of traditional cuisines with a four-hands collaboration on June 17 and 18. Chef Gaurav Kuthari will welcome chef Niyati Rao of Mumbai’s contemporary Indian restaurant Ekaa to present an exclusive tasting menu that showcases Ekaa’s ingredient-led approach to dining and Chaat’s elevated creations. The collaboration menu is priced from HK$1,488 per person.
Sippable stories
Above C108’s new menu presents classic cocktail recipes with a twist
C108’s new menu presents classic cocktail recipes with a twist
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C108 has launched a cocktail menu that puts an Asian twist on classic cocktails. The new offerings are inspired by defining periods in cocktail history that birthed new creations. A standout is the M&M, a botanical riff on Douglas Ankrah’s Pornstar Martini that blends vodka with passion fruit, lychee and shiso leaves. Another highlight is the Cuba Cola, a take on the classic rum and coke with house-made cola syrup, bitter melon and citrus. In addition to new cocktails, C108 has also introduced a three-course cocktail tasting menu that begins with refreshing mixes and progresses to richer, sweeter creations.
From Seoul to the harbour
Above Judorak will bring its elevated Korean comfort food to Harbourside’s buffet
Above Expect classics such as the shrimp and garlic chives pancakes
Judorak will bring its elevated Korean comfort food to Harbourside’s buffet
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Regent Hong Kong’s Harbourside will welcome Seoul’s acclaimed eatery Judorak for a limited-time buffet collaboration from July 6 to 26. Led by head chef Jacob Kim, Judorak has become a mainstay in Seoul’s dining scene, serving elevated Korean comfort food alongside a curated selection of highballs, traditional liqueurs and whiskey. Kim will lead a team from Judorak to prepare selected signature dishes at live stations in Harbourside.
Must-try items include the deulgireum guksu, or perilla oil noodles, an aromatic classic that tosses noodles with herby perilla oil and a soy-based sauce; sokkori suyuk, sliced slow-braised oxtail served with a savoury dipping sauce and fresh chives; and buchu saeu jeon, garlic chive pancakes with fresh shrimp. Complementing the experience is Judorak’s artisanal rice wine, Mui makgeolli, available per carafe from HK$128 or per bottle from HK$368.
The buffet is priced from HK$598 for lunch and HK$1,038 for dinner.
An ode to steak
Above The Mistral will present a sharing menu centred around an Angus T-bone steak for Steak Week
The Mistral will present a sharing menu centred around an Angus T-bone steak for Steak Week
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In June, local butcher Steak King will launch Steak Week, a citywide celebration dedicated to steak culture. Participating restaurants span a wide variety, from classic steakhouses to those serving global cuisines. The first wave features participating venues such as contemporary French restaurant Clarence, featuring Wagyu striploin for two on its set lunch and dinner menus; Italian restaurant The Mistral, which will serve a dedicated three-course sharing menu for two that includes an appetiser platter, an Angus T-bone steak and tiramisu; and casual Italian eatery Mano, which will offer a lobster and steak sharing set for two with unlimited refills of rigatoni pasta. Steak Week will run from June 8 to 30 at locations across the city.
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Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
