In a city that never stops
Hello,
Hong Kong’s dining scene continues its quiet reinvention, despite the downpours. This week, with a wave of newcomers that span smoky izakaya counters, Jeju-inspired small plates, and a beef noodle joint with serious chops. No fanfare, just good food done with intent.
Meanwhile, Roman chef Daniele Cason, credited with pioneering omakase-style pizza in Tokyo, shares what drives his dough-fuelled philosophy, and why his cult favourite Pizza Bar will make its Hong Kong debut in 2026. Keep reading for more delicious news.
Yours in good taste,
Fontaine Cheng
Regional Dining Editor, Tatler Asia
Editor’s Picks
Inside the mind of Daniele Cason, the chef bringing pizza omakase to Hong Kong
The Roman chef credited with making omakase pizza a phenomenon in Tokyo shares his journey, inspirations and what to expect next
MORE DINING STORIES
Falcone and Ser Wong Fun collaborate on a snake pizza. Would you try it?
Hong Kong’s VEA and Ling Long from Shanghai collaborate on a menu centred on umami
The art of using every part: 6 Asian ingredients that reduce food waste
Secret Sauce: Mastering the details is how excellence becomes effortless
Tatler Tidbit 🧋
Tea specialist Silk and Cantonese cocktail bar Kinsman have teamed up on a two-drink menu that gives Hong Kong’s everyday favourites a spirited glow-up. Homecoming takes iced lemon tea down a floral, citrusy path with osmanthus wine, jasmine green tea and yuzu, while Silk Stocking turns the humble yuenyeung into a smooth operator. Think rice-aroma baijiu, sweet vermouth and a silky cap of evaporated milk foam. On pour at Kinsman from September 15 to October 11.
Around Asia
MALAYSIA | You can now try Table & Apron’s family-style staff meals at its latest venture—The Teahouse Upstairs
JAPAN | Acclaimed sommelier Reeze Choi debuts Project 933 with winemaker Vinoble Vineyard
PHILIPPINES | Metiz reopens its doors after months of renovation, focusing on local ingredients and Filipino eating habits
