Chiuchow restaurant Hung’s Delicacies has recently relocated from its Kwun Tong branch to a new 5,000-square-foot space in Causeway Bay’s Tower 535. Helmed by Hung Lai-wai, who brings over 40 years of culinary expertise to the table, the restaurant continues to offer its signature marinated dishes, including the popular marinated goose slices and goose liver, alongside new creations like Chiuchow-style cold threadfin and rainbow fried rice. To mark the opening, the restaurant is treating groups of four diners to a complimentary appetiser of tossed crispy shredded pig ear. With its expanded menu and comfortable new setting, Hung’s Delicacies hopes to remain a go-to for both traditional Chiuchow fare and innovative Cantonese delights.

Hung’s Delicacies
Address: Shop B01, Tower 535, 535 Jaffe Road, Causeway Bay, Hong Kong

Vission Bakery, the beloved local pastry spot, is expanding its horizons with the launch of Vission Nine, a new shop just next door on Staunton Street. This small, yet mighty, husband-and-wife team, already famous for their cookies, doughnuts, and puff pastries, is now venturing into the indulgent realm of cakes, pies, and desserts. Among the new offerings, the tiramisu karpatka cake—a Polish mountain cake with distinctive peaks—and the pistachio basque cheesecake are standout items. With over 20 new choices on the menu, Vission Nine is set to become the go-to destination for dessert enthusiasts, while Vission Bakery continues to focus on its signature puff pastries and doughnuts.

Vission Nine
Address: LG/F, 9 Staunton Street, Central, Hong Kong

Bistro Maru Maru, the latest addition to Taikoo’s dining scene, is set to elevate the yoshoku (Western-style) and izakaya (Japanese-style pub) experience in Hong Kong. A collaboration between Okinawa-native master chef Omine Sozen and the group’s Japanese izakaya expert Hotta Tomoyuki, this eatery blends Western-inspired yoshoku dishes with the lively ambience of an izakaya. Highlights include the mentaiko potato salad, deep-fried pork loin, and udon with mentaiko cream sauce, all crafted with meticulous attention to detail. The space, with its light wood furnishings and displays of house-made cordials, offers a warm, welcoming atmosphere perfect for enjoying these inventive Japanese-Western creations. 

Bistro Maru Maru
Address: Shop G1019, G/F, Kam Sing Mansion, Sing Fai Terrace, Taikoo Shing, 3 Tai Yue Avenue, Tai Koo, Hong Kong

Taiwanese chain Spicy Noodle has made its Hong Kong debut at Cityplaza in Taikoo, bringing its signature xiao hun noodles to local food lovers. Known for its handmade noodles tossed in housemade chilli oil infused with Chinese medicinal ingredients and premium chilli peppers, Spicy Noodle has garnered a loyal following across Taiwan. At the new Cityplaza location, diners can enjoy these noodles with a choice of mild or spicy beef broth, enhanced with add-ins like beef brisket, tendon, or shank. To complete the experience, customers can select from side dishes such as spicy tofu skin, tofu, or braised duck blood, making it a must-visit spot for noodle enthusiasts.

Spicy Noodle
Address: Shop 148, 1/F, Cityplaza, 18 Taikoo Shing Road, Quarry Bay, Hong Kong

Golden Blossoms, the latest offering from Gaia Group, has opened its doors at K11 Musea. This opulent restaurant, adorned with rich claret hues and golden chandeliers, presents a harmonious blend of Zhejiang, Beijing, Shanghai and Cantonese cuisines. Menu highlights include the Cantonese signature of honey-glazed Kurobuta pork and the Peking-style roasted duck.  For a more decadent experience, the signature braised chicken with abalone showcases the richness of Shandong and Zhejiang flavours. The restaurant also offers private dining rooms and an array of dim sum and set menus.

Golden Blossoms
Address: Shop 401, 4/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Coffeelin has brought a slice of Milanese coffee culture to the heart of Hong Kong with its latest opening at LHT Tower on Queen’s Road Central. This marks the fifth location for the homegrown cafe chain since its debut in Sai Ying Pun in 2018. The new Central spot, designed by JJ Acuna, captures the rustic charm of an Italian taverna, offering a warm, inviting space for both busy professionals and leisurely visitors. At the core of Coffeelin Central is its commitment to quality, with each cup crafted using the award-winning La Storica 1991 blend from Torrefazione Il Griso. Beyond coffee, the menu features Italian-inspired dishes such as tagliatelle with beef ragu, Milanese risotto with roasted Italian pork sausage, and the indulgent Griso coffee tiramisu. Whether for a quick espresso or a relaxed meal, Coffeelin Central promises an authentic taste of Milan in the bustling city centre.

Coffeelin
Address: Shop 2, 1/F, LHT Tower, 31 Queen’s Road Central, Hong Kong

AUGUST

Yakiniku Horumon Matchan, a celebrated import from Nara, Japan, has made its Hong Kong debut on Gough Street, Central, bringing its unique “Yakiniku x Muscle” experience to local diners. Known for its expertly selected Miyazaki Wagyu, the restaurant tempts carnivores with delights such as the thick-cut Wagyu tongue, prized for its rich meat juices, and the assorted Wagyu meat platter, ideal for sharing. For those seeking a challenge, the venue adds a playful twist—complete a pull-up challenge and earn a complimentary dish, with rewards escalating to a Wagyu loin block for the fit and willing. 

Yakiniku Horumon Matchan
Address: 24 Gough Street, Central, Hong Kong

Minato, a part of the Langham Hospitality Group’s innovative premium dining concept, offers various Japanese culinary traditions and modern sensibilities. The restaurant’s name, meaning port, reflects its location along Harbour Road in Wan Chai and symbolises the connection between land and sea. This theme is evident in its minimalist yet sophisticated ambience that merges tranquillity with vibrancy. Minato features distinct dining experiences including teppanyaki (pan-fried on a steel plate), omakase (chef’s choice) and kaiseki (traditional multi-course), all crafted with the freshest seasonal ingredients from both land and sea. Highlights include teppan beef sushi rolls and premium cuts of well-marbled beef, prepared by seasoned chefs with over 30 years of experience. Watch this space for more on Minato.

Minato
Address: Shop G4-G6, G/F, Great Eagle Centre, 23 Harbour Road, Wan Chai, Hong Kong

Taking over The Araki space, Udatsu Sushi debuts at FWD House 1881 in Tsim Sha Tsui, marking its first location outside Tokyo. Chef Hisashi Udatsu brings his expertise to Hong Kong, making use of world-class sushi techniques with a contemporary approach to hospitality. The 12-seat restaurant features a 150-year-old Yoshino cypress counter and showcases rotating Japanese art exhibitions. The omakase menu includes innovative dishes like uni with tempura-fried nori and otoro kunsei smoked over straw. Sake, curated by Udatsu, pairs with seasonal specials, while non-traditional spirits like artisanal agave add an unexpected twist. Sustainability is a key focus, with responsibly sourced fish and zero-waste practices enhancing the dining experience.

Udatsu Sushi
G/F, Stable Block, FWD House 1881, 2A Canton Road, Tsim Sha Tsui, Hong Kong

Parkside@Nina in Tsuen Wan West is a wood fossil-themed casual dining restaurant and café. Located next to Nina Park, which features over 100 wood fossils, this new eatery integrates natural elements into its design, creating a serene atmosphere with floor-to-ceiling windows and upcycled wood art pieces. Led by chef Andrew Lee, the 110-seat restaurant offers an all-day menu with both continental and Asian flavours. Highlights include wood fossil beef carpaccio, laksa soup with cappuccino foam, and tiger prawn casarecce. The innovative menu also features dishes like kimchi beef burger and oven-roasted pork knuckle, as well as desserts such as wood fossil chocolate cake. The inventive beverage menu, including drinks like shiso mist and fossil latte, complements the dining experience. Additionally, Parkside@Nina collaborates with NOC Coffee Co for a unique café experience and also offers set lunch menus.

Parkside@Nina
Address: 201, Nina Mall 1, 8 Yeung Uk Road, Tsuen Wan, Hong Kong

Located on the 29th floor of 18 On Lan Street, this new restaurant, symbolising dawn and awakening, brings Japanese izakaya culture to life under the expertise of master chef Chen Qian Ling. Guests can indulge in traditional Japanese home-style dishes, tempura and appetisers, paired with a selection of sake and handcrafted Japanese beers. As part of their summer festival celebration, Akatsuki by Konishi is offering a 15% discount on all drinks after 9 pm, inviting patrons to enjoy fine drinks and the enticing aroma of charcoal-grilled skewers. With opening hours from Monday to Saturday, from 6pm until late, it’s the ideal spot to unwind, raise a glass, and savour the pleasure of the izakaya experience.

Akatsuki by Konishi
Address: 29/F, 18 On Lan Street, Central, Hong Kong

This new café and cocktail bar has opened its doors near Tai Kwun in Central. Founded by four friends, C108 combines the cosy ambience of a Mediterranean sanctuary with a dual focus on quality coffee by day and inventive cocktails by night. The name C108 echoes these elements, with ‘C’ representing both coffee and cocktails and 108 marking the collective age of the founders. By day, seasoned barista Phoenix Tong leads the coffee program, featuring in-house roasted single-origin beans from Brazil, Guatemala and Colombia. At night, the space transforms under the guidance of bar manager Gurung Prasantraj, formerly of Barcode. The cocktail menu pays homage to the origins of classic drinks, offering innovative twists like the Vitamin Sea, a tropical gimlet, and Pete, a take on the Bloody Mary. Complementing the drinks, the bar bites menu includes items like the patty melt and fried olives. 

C108
Address: G/F, 15 Old Bailey Street, Central, Hong Kong

The well-known American pretzel chain is opening its first store in Hong Kong at Tsim Sha Tsui’s Mira Place. Founded in 1988 by Anne F. Beiler, Auntie Anne’s brings its beloved hot and handmade pretzels to Hong Kong, offering classics like the original pretzel, pepperoni pretzel, and sweet treats like the almond and cinnamon sugar pretzels. The menu also features nuggets and a variety of dips, including cheese and caramel. To quench your thirst, try the signature fresh lemonade or Lemonade Mixers with flavours like strawberry and blueberry. 

Auntie Anne’s
Address: Shop G38, Mira Place 1, 132 Nathan Road, Tsim Sha Tsui, Hong Kong

JULY

Celebrated mixologist Shingo Gokan, known for acclaimed bars like Speak Low in Shanghai and SG Club in Tokyo, has launched his latest venture in Hong Kong: Gokan. Located on Ice House Street in Central, a historic site once famous for its ice trade in the mid-1800s, Gokan merges tradition with modernity, promising to engage all five senses. The new bar, eponymously named after the Japanese word for ‘five senses’, aims to bring a fresh and exciting dimension to Hong Kong’s vibrant bar scene, combining rich heritage with cutting-edge mixology.

Gokan
Address: 30 Ice House Street, Central, Hong Kong

See also: Shingo Gokan’s new bar Gokan is a sensational hit in Hong Kong

The Opposites is the latest venture by world-class mixologists Antonio Lai and Samuel Kwok. Located on Hollywood Road in Central, this cocktail bar promises to bring together contrasting mixology styles with a unified vision. Lai, known for his innovative multisensory mixology, and Kwok, renowned for his refined classics, collaborate to create a menu featuring 16 paired cocktails that offer unique reinterpretations of classics like Pimm’s Cup and Pisco Sour. Highlights include the Son of Pimm’s with strawberry and shiso leaf and the Soya Sour with tofu and ginger foam. Guests can enjoy the intimate 60-seat space, including a 12-seat bar station showcasing their mixology craft. The food menu complements the drinks with fusion dishes like Hot Wave fries and Sichuan sour fish fingers.

The Opposites
Address: LG/F, Hilltop Plaza, 49 Hollywood Road, Central, Hong Kong

Citrino da Yoshinaga Jinbo offers a harmonious blend of traditional Italian flavours with Japanese elegance. Chef Yoshinaga Jinbo, known fondly as the “vegetable magician”, brings his culinary prowess to create dishes including the bagna cauda, a flavourful vegetable dish that showcases the best of the season, and ravioli featuring succulent Brittany blue lobster and creamy ricotta. The restaurant’s stylish space, adorned with plush velvets and vintage textures, sets the perfect backdrop for Yoshinaga’s innovative cuisine.

Citrino da Yoshinaga Jinbo
Address: 2/F, 18 On Lan Street, Central, Hong Kong; +852 6366 2856

Digreen, an ice cream brand from Macau, has debuted its flagship venue in Mongkok. Known for its all-natural, preservative-free offerings, Digreen introduces an array of inventive flavours including coriander ice cream, an unexpected blend of the green herb and creamy milk; nostalgic vita lemon tea ice cream; and indulgent blueberry cheese ice cream, combining soft cream cheese with French blueberries. 

Digreen
Address: Shops 7C and 7D, 7 Fa Yuen Street, Mongkok, Hong Kong; +852 9613 8213

Vintage bar and music room Rightsideup has opened up to offer classic American comfort food with cocktails. Adorned with whimsical vinyl decorations and mirrorballs, the new bar has a retro vibe and serves up items like fried pickles, buffalo wings, spicy baked ziti, and the ‘baby got back’ ribs. Creative cocktails include a Spicy Granny and a Philly cheesecake-inspired Martini.

Rightsideup
Address: 53 Peel Street, Soho, Central, Hong Kong

Jee, a joint venture by chefs Siu Hin-Chi and Oliver Li, opens on July 8, taking over the former Thai restaurant Plaa space. With 45 years of culinary excellence from Ying Jee Club, Siu teams up with Li, known for his stints at Feuille and Le Atelier de Joël Robuchon, to offer a fresh take on contemporary Cantonese cuisine. This cross-generational duo blends tradition and innovation with dishes like softshell turtle jelly with caviar, crispy sea cucumber with shrimp mousse, fresh crab meat toast with XO sauce, and crispy silky fowl with Moutai.

Jee
Address: 2/F, 8 Lyndhurst Terrace, Central, Hong Kong; +852 2389 3288 

Ship Street’s latest opening Wakaran offers a vibrant fusion of East-meets-West flavours. Helmed by head chef Tommy Tsui, formerly of Plaa, the new restaurant celebrates the rich history of Nagasaki Port with dishes like potato crab millefeuille, truffle sesame doughnut and whole smoked pigeon. This pairs with their highball cocktails well with drinks like the zesty Calamansi Hi offering a tropical way to cool down.

Wakaran
Address: Shop B, G/F, Pinnacle Building, 9 Ship Street, Wan Chai, Hong Kong; +852 2866 3681

Snack Baby Gelato & Drinks offers a range of traditional, lactose-free and dairy-free gelato. The flavours regularly rotate with highlights including pistachio crunch, rich milk with caramelised mascarpone and mint stracciatella. With refreshing milkshakes, signature cocktails like the Alpine Spritz and Affogato Baby, and a lofty, stylish space to boot, Snack Baby is the go-to spot for a summer treat in Hong Kong.

Snack Baby
Address: 93-95 Hollywood Road, G/F, Central, Hong Kong

Opening on July 8 in Wan Chai, Hanu promises a trendy yet relaxed dining experience with a focus on premium Korean beef. Specializing in 1++ grade Hanwoo, the menu boasts a variety of succulent cuts like sirloin, ribeye and chateaubriand, all served with unlimited banchan and seaweed rice. Pork lovers can indulge in a delectable Korean pork belly set. The à la carte menu features other Korean dishes such as crispy fried chicken, tteokbokki (spicy rice cakes), cold noodles, assorted pancakes and ginseng-braised ox tail.

Hanu
Address: Shop 1 & 2, G/F, The Oakhill, 16 & 18 Wood Road, Wanchai, Hong Kong; +852 5599 8133

208 Italian, taking over the 208 Duecento Otto and Ramato space on Hollywood Road in Sheung Wan, offers a vibrant destination for Italian cuisine, as indicated by their bright orange exterior. Led by Piedmont-born chef Emanuele Canuto, the menu features Neapolitan pizzas, homemade pasta, and dishes including arancini ai funghi, or deep-fried risotto balls with portobello mushrooms and saffron, beef tartare with a port wine reduction, and saffron-infused risotto alla Milanese with roasted bone marrow. With two floors, the space boasts a bar, an authentic pizza oven and a private room.

208 Italian
Address: G/F, 208 Hollywood Road, Sheung Wan, Hong Kong; +852 2866 0066 

Yakitori-Izakaya Nadagogo, inspired by Kobe’s historic Nada Gogo sake region, brings a vibrant Japanese dining experience to Wan Chai’s Ship Street. Featuring Tokyo- and Hakata-style yakitori, robatayaki and washoku, Nadagogo offers three unique culinary experiences. Tokyo-style yakitori focuses on chicken skewers, while Hakata-style includes a variety of meats and vegetables grilled to perfection. Robatayaki, a communal grilling tradition, highlights dishes like grilled Hokkaido scallops and salt-grilled kinki fish. Washoku, traditional Japanese cuisine, features delicacies such as sashimi skewers and slow-cooked chicken liver. Under the expertise of chefs Shimoji Atsushi and Tsunenori Takahashi, Nadagogo offers an assortment of Japanese cuisine in a relaxed setting, with the option of alfresco dining.

Nadagogo
Address: G/F, 18 Ship Street, Wan Chai, Hong Kong; +852 5968 0586 

JUNE

Self-taught chef Samaira Kavatkar, known by her moniker The Bombay East Indian Girl, has opened Nine One in the hopes of shattering stereotypes about Indian cuisine. Drawing from her Indian-Portuguese roots, Kavatkar's menu at her East Tsim Sha Tsui restaurant ditches the curry house cliches, instead celebrating generations of home cooks, spanning saucy snacks, street food-inspired rolls, slow-cooked braises and more. Signature dishes include the East Indian lamb potato chop, herbaceous East Indian fish kujit, and the must-try chicken khuddi. But Kavatkar's ambitions extend beyond the familiar: with cheeky names like Precious Than Gucci 'Khichdi' and creative spins on classics like the Summer On A Plate tomato burrata, her cuisine redefines Indian flavours. 

Nine One
Address: Tsim Sha Tsui Centre, 66 Mody Road, East Tsim Sha Tsui, Hong Kong; +852 3741 2990

For a funky, retro twist to Italian cuisine, head to Vesu Pizza Bar, the latest addition above Aqua atop Tsim Sha Tsui's One Peking. Named after Mount Vesuvius, which overlooks the birthplace of pizza in Naples, the restaurant serves signature Neapolitan pizzas, starters, desserts and creative beverages. The Vesu World series fusing local ingredients with Neapolitan pizza traditions, like the I'll Be Bok with bok choy cream and crispy pork, while reinvented Italian favourites include tuna tartare, polpette and montanarine. Highlights from the cocktail menu include the whiskey-based Popcorn and matcha-cacao How Matcha. 0% ABV concoctions round out the inclusive drinks offering.

Vesu Pizza Bar
Address: 30/F, 1 Peking, Tsim Sha Tsui, Hong Kong; vesupizzabar.com.hk, +852 3427 2018

Relive your childhood at Glowball, the city's first-ever ball pit cocktail bar. Open for the next six months, this adult-oriented playground boasts 750,000 orbs for guests to swim in childlike glee. Beyond the 700-square-foot ball pit, the vibrant venue features a cocktail bar, social area and pulsating DJ booth spinning tracks Friday and Saturday nights. Sip on signature cocktails like the tropical Guava Boba G&T or Pandan Highball alongside wines, beers and non-alcoholic sippers. With limited 30-guest sessions, it promises an intimate, glow-filled escape—and safety is paramount with daily ball disinfection, weekly pit cleaning and dedicated supervisors ensuring smooth sailing.

Glowball
Address: 2/F, Hilltop Plaza, 49 Hollywood Road, Central, Hong Kong; glowball-hk.com, glowers@glowball-hk.com

Tucked away on Wellington Street in Central, Gyoza And is a cozy Japanese restaurant that transports diners back to the Showa era of 1970s and 80s Japan. Owned by Obara Gen, it's the Hong Kong outpost of his father's beloved gyoza restaurant in Tokyo, which first opened its doors in the late 1970s. The menu is centred around the restaurant's namesake dish: gyoza. Made using Obara's family recipe passed down through generations, the classic boiled and fried gyoza here are stuffed with a simple yet delicious filling of dried shrimp, chives and cabbage. Beyond gyoza, diners can tuck into soupless dan dan noodles, while the miso beef tongue and intestine skewers are perfect for adventurous eaters. 

Gyoza And
Address: UG/F, 76 Wellington Street, Central, Hong Kong; +852 6551 3298 (WhatsApp only)

The latest concept from the Singular Concepts hospitality group is Nook, an all-day café fusing Cantonese street food with global influences. Helmed by chef Jon Lee, the menu reimagines local classics with creative twists—think truffle siu mai, spicy curry fish balls, and an East-meets-West rice roll with blueberry and sesame sauces. The interiors match the culture-crossing cuisine, blending nostalgic cha chaan teng vibes with modern flair. 

Nook
Address: Shop 4, G/F, AIA Hong Kong Tower, 734 King's Road, Quarry Bay, Hong Kong; nook.hk/order

Beijing's one Michelin-starred Peking Hotpot has made its way to Hong Kong, opening its first international outpost in Central. Hailing from the capital's trendy Sanlitun neighborhood, Peking Hotpot gives a nod to a culinary tradition dating back to the Qing dynasty individual cast iron pots that are presented to each diner. There is 180-day grass-fed lamb sourced from Inner Mongolia's Xilinguole League, high-quality Wagyu beef, fresh Yunnan plateau mushrooms and pristine seafood, but the real star, however, is the restaurant's exquisite homemade dipping sauces, ranging from aromatic Mongolian wild onion and peppercorn sauce to kelp-infused soy with radish paste. Peking Hotpot also treats guests to nightly Peking opera performances at 7pm and 8pm, giving diners the chance to experience a centuries-old art form.

Peking Hotpot
Address: 1/F, Peter Building, 13-17 Stanley Street, Central, Hong Kong; +852 3611 1366

MAY

Taking over the former premises of the ultra-exclusive Sushi Mori Tomoaki in Shau Kei Wan, Sushi Zinc is the brainchild of Zinc Leung, the 26-year-old head chef who trained at Octavium as well as under Tomoaki himself. He combines those disparate influences in a 20-course seasonal omakase that laces Italian interventions with Japanese sushi traditions, but it's the local fish on show here that really shines. Working with local seafood expert and supplier Davey Wong, Leung displays a level of finesse beyond his years in creations such as mantis prawn fished from Hong Kong's Ninepin Islands, orange spotted grouper from Sai Kung, and fish maw tempura from Cheung Chau, alongside the finest cuts of fish from across the Japanese peninsula.

Sushi Zinc
Unit A1, G/F, Pak Ling Mansion, 5-7 Miu Tung Street, Shau Kei Wan, Hong Kong; +852 9867 5271, instagram.com/sushi_zinc

Banh mi lovers in Hong Kong have one more spot to quell their cravings with the opening of Banh Mi Nem in Wan Chai. Opened by Saigon native Kiki Phung, Banh Mi Nem features a menu of four signature banh mis, fried spring rolls and minced pork skewers. The bread here is as important as the fillings, and is baked in the traditional French style; while the liver pâté filling is a must-try.

Banh Mi Nem
247-249 Queen’s Road East, Wan Chai, Hong Kong; instagram.com/banhminem.hk

Popular Tokyo hamburger steak restaurant Hikiniku to Come has landed in Hong Kong with their first permanent outlet. Using freshly minced, 100% Japanese beef, Hikiniku's patties are grilled à la minute over a charcoal grill in front of each guest, and paired with fluffy white rice fresh from a Hagama clay pot, a bright yellow egg yolk and housemade relishes. This winning formula has seen the brand expand to five locations across Japan and Taiwan, and we're sure it will prove to be a hit in Hong Kong too.

Hikiniku to Come
Shop 4011, 4/F, IFC Mall, 8 Finance Street, Central, Hong Kong; instagram.com/hikiniku.to.come_hongkong

Club JJ at the Grand Hyatt Hong Kong was lauded as Hong Kong's answer to New York’s Studio 54, and its spirit has been revived this month with the opening of a permanent bar-theatre concept—named Lips Cocktail and Theatre—in the same space by husband-and-wife duo Benoit and Nicole Lavaud. More than just a nightclub: it’s a space that seamlessly blends elevated cocktail craftsmanship with immersive entertainment, say the duo. Alongside drinks and bar bites, expect magic shows, live band performances and open mic nights, against a backdrop of digital art, which are displayed on the ceiling.

Lips Cocktail and Theatre
Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong; instagram.com/lips.hk

Beef bowl lovers are in for a treat. Yakiniku Yamagyu, a popular Japanese restaurant known for its high-quality and affordable charcoal-grilled beef rice bowls, has officially opened its doors in Hong Kong. With 24 branches across Japan, the brand's newest location in Wong Tai Sin follows the same concept, offering tender and juicy beef slow-cooked over charcoal and served with fragrant Japanese rice. The signature dish of charcoal-grilled beef short rib bowl comes highly recommended, alongside a variety of other flavors and styles of charcoal-grilled beef bowls featuring steak and beef tongue.

Yakiniku Yamagyu
Shop 1-3, G/F, Tsz Wan Shan Shopping Centre, Wong Tai Sin, Hong Kong

Helmed by chef Kazuyuki Itagaki, Sukiyaki Nakagawa is the latest addition to Causeway Bay, offering an authentic Kansai-style sukiyaki experience. The menu features three premium Japanese beef varieties: Matsusaka Wagyu, Oita Wagyu, and Jinnai Wagyu Aka. Putting 25 years of experience to good use, Itagaki has meticulously curated a series of omakase-style menus for both lunch and dinner menus featuring the prized Wagyu beef, alongside alternatives like pork, duck, and lamb. The signature dish is the Matsusaka wagyu sukiyaki, renowned for its rich marbling and melt-in-your-mouth texture. The restaurant provides an intimate dining experience with a 15-seat space adorned with traditional Japanese elements and contemporary touches.

Sukiyaki Nakagawa
Shop B, 3/F, CUBUS, 1 Hoi Ping Road, Causeway Bay, Hong Kong; +852 5394 3688, instagram.com/sukiyaki.nakagawa

Taking the speakeasy formula in a whimsical and decidedly British direction is The Holywell's, found by knocking on the yellow front door of Mrs H's Coffee House in Sheung Wan and proceeding through a secret door. Inside, you'll find a cocktail menu dedicated to English traditions: the Club Orange features a garnish of the famed chocolate bar, while the Full English transforms an English breakfast into mezcal-based liquid form. 

The Holywell's
140 Hollywood Road, Sheung Wan, Hong Kong; hey@theholywellshk.com

In a bit of a head-scratching move, Sophia Loren House—part of the Sophia Loren Restaurant brand that has only existed within Italy's borders to date—has taken over the entirety of Woo Cheong Pawn Shop, formerly home to restaurants such as The Pawn, Woo Cheong Tea House and Crust. Dedicated to (you guessed it) Italian actress Sophia Loren, the Neapolitan concept features a street-level pizzeria, an upscale Italian seafood restaurant, a '70s-themed performance venue and dance club, and a rooftop lounge. Italian architect and designer Ivo Maria Redaelli is responsible for the look and feel of the interiors, which follow in the footsteps of the restaurant's existing Italian counterparts.

Sophia Loren House
60-66 Johnston Road, Wan Chai, Hong Kong

APRIL

Beloved Hong Kong icon Jimmy's Kitchen is reopening in the Pedder Building in Central, close to a century after its move from Shanghai to Hong Kong in 1928. Featuring a casual dining lounge, cocktail bar, crudo bar, main dining rooms, and a private dining room, the institution is led by executive chef Russell Doctrove, who has been tasked with preserving the restaurant's charm while adding a contemporary twist. Seen as the epitome of dining sophistication back in its heyday, the menu at Jimmy's Kitchen reflects its decades of history, such as the chicken supreme Kiev—which was a favourite of Russian emigrés from its original location in Shanghai—as well as the famed Madras curry, which originally began as a staff meal by Jimmy's Hong Kong-Indian chefs. Designed by Hernan Zanghellini, the new interiors combine classic materials with a contemporary look and feel, reflecting the restaurant's journey as it prepares for its centennial birthday.

Jimmy's Kitchen
M/F, Pedder Building, 12 Pedder Street, Central, Hong Kong; +852 2526 5293, instagram.com/jimmyskitchenhk

Another stalwart of the dining scene that's been brought back from the ether is Lin Heung Tea House. First founded in 1889 in Guangzhou, the dim sum institution shut its doors in August 2022 but has now been restored to its former glory in its original Sheung Wan location—with a few updates. The new owners have elected to give the aged interiors a light touch-up all the while preserving the same menu of nostalgic dim sum that's pushed around in traditional trolleys by many of the same team before its closure; though the ground floor entrance now sees the addition of a tea bar serving modern, hand-shaken teas to keep up with the times. Lines are long to snag a table here but for good reason—the patina here is something that can't be replicated.

Lin Heung Tea House
G/F, 160 Wellington Street, Sheung Wan, Hong Kong; +852 3491 5855

Yet another longstanding culinary establishment that's been revamped this month is The Mistral. First opened in 1981 in the basement of the Harbour View Holiday Inn, this Italian restaurant remained underground for 42 years—even as the hotel was rebranded as the Intercontinental Grand Stanford. The restaurant itself was renamed Theo Mistral by Theo Randall, after the British celebrity chef in 2018, though when his agreement with the hotel ended last year, the restaurant began its move to a new, light-filled home on the first floor that takes full advantage of the views of Victoria Harbour. Italian cuisine remains at the fore, with a semi-buffet lunch, free-flow brunch, and seasonal à-la-carte menus offered throughout the year. Pastas are the pride of the kitchen here, while a comprehensive cellar of Italian wines is sure to keep diners happy.

The Mistral
1/F, Intercontinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East, Hong Kong; +852 2731 2870, hongkong.intercontinental.com/dining/the-mistral

Named after the cycle of life, Ciclo is a newly launched restaurant in Causeway Bay that offers a brand of Italian-Japanese fusion cuisine replete with moody interiors and a cocktail programme. Styled along the theme of a modern Zen aesthetic, the restaurant is led by a duo of head chefs and turns out signature dishes like the Hokkaido uni and lobster arancini, and drunken crab pasta. highlight the chefs' culinary craftsmanship. To wash it all down, guests can choose from a range of house cocktails based on ingredients such as sake, coriander, basil and pandan.

Ciclo
4/F, Oliv, 15 Sharp Street East, Causeway Bay, Hong Kong; +852 5501 0697, ciclo.hk

At this newly opened Wagyu specialty restaurant in Central, it's not just any Wagyu that makes the cut. True to its name, Wagyu Kappo Oda only serves premium black Wagyu beef from Kagoshima, specifically sourced from the award-winning Oda Chikusan farm which boasts over 50 years of experience in raising Japanese black cows—to this end, the cattle are fed with an original feed that blends 12 different ingredients that are free from hormone agents and antibiotics, and they're raised in a stress-free and healthy environment to boot. Helming the 13-seat omakase-style counter is executive chef Tomiya Yu, who serves a procession of Wagyu delicacies such as sashimi, charcoal-grilled bites and sukiyaki that take advantage of the beef's unique marbling.

Wagyu Kappo Oda
Shop 2A, 1/F, Manning House, 48 Queen's Road Central, Central, Hong Kong; +852 9849 0112, odafarm-hk.com

Kalguksu (Korean knife-cut noodle soup) is the star of the show at this new Wan Chai eatery, which is already attracting lines out the door for its flavour-packed bowls. Starting from just HK$68 with three side dishes, noodle bowls on offer include chicken, clam, bone broth and yukgaejang (spicy beef soup) noodles. Those looking for something more nourishing can also dig into their rice soup options, with toppings like Naju beef, Busan pork, and Daegu spicy beef.

Seoul Noodles
68 Hennessy Road, Wan Chai, Hong Kong; instagram.com/seoulnoodles_hk

Initially established in Tsim Sha Tsui in 2022, Yakitoriya Hon has relocated to a larger venue in Sai Ying Pun. The restaurant’s design, blending warm walnut wood with modern industrial elements, creates an inviting ambience reminiscent of a cosy Tokyo alley, with intimate private booths and bar seating. Loved for its chargrill cuisine, Yakitoriya Hon continues to offer Japanese skewers and delicacies prepared on Binchotan charcoal in a more spacious environment. Menu highlights include the rarer cuts of Japanese chicken such as hamstring and ovaries, along with the more classic tsukune, or chicken meatball, skewer. This is complemented by an array of side dishes including seared A4 Kagoshima Kuroge Wagyu beef and sweetcorn with honey-butter new potatoes. Seafood options and vegetarian dishes are equally enticing, while the extensive drink menu, curated by local sommeliers, features a selection of sake, highballs, and signature cocktails. 

Yakitoriya Hon
Address: Shop 8-11, No. 2, Art Lane, 1 Chung Ching Street, Sai Ying Pun, Hong Kong

MARCH

Best known for helming Chinesology in Central, chef Saito Chau proves he's not just a one-trick pony with the opening of Mue Mue in Tsim Sha Tsui, an expansive Thai restaurant with Chinese inflections. Derived from the Thai word for 'hand', Mue Mue covers 7,000 square feet with indoor and alfresco dining, with a number of private rooms too. The menu spans signatures like crispy chicken in tom yum marinade, Wagyu beef cheek in puff pastry with red curry, and royal Thau tom yum kung soup, while Mue Bar offers a number of twists on classic cocktails using Thai botanicals.

Mue Mue
Shop 302, 3/F, Mira Place, 132 Nathan Road, Tsim Sha Tsui, Hong Kong; +852 9833 0788, muemue.hk

After two years, popular Sai Ying Pun restaurant Casa Cucina has moved to new environs in Causeway Bay, marking an evolution in its brand of cicchetti-inspired dishes by chef-owner Anthony Cheung. An alum of Amber and Jean-Georges, Cheung's cuisine focuses on seasonal ingredients and handmade pasta, with old favourites like morels pappardelle and new additions such as a cheesy Welsh rarebit making the new menu. At HK$498 per head, the signature sharing set menu offers a comprehensive lay of the land, best accompanied with picks from the sizeable cocktail menu.

Casa Cucina
Shop C & D, Riviera Mansion, 59-65 Paterson St, Causeway Bay, Hong Kong; +852 2152 0556, casacucina.hk

Having variously been a women-only bar and a VIP lounge over the years, XX Bar has now revamped to become a cocktail bar open to the public—regardless of gender. Featuring rare aged spirits, fine wines and seasonal cocktails within a lush setting draped in ultramarine and complete with views of the harbour, XX Bar is a luxurious affair owing to its name, which stands for excellence and exclusivity. 

XX Bar
Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 3891 8732, instagram.com/xxbarhongkong

Chef Thitid "Ton" Tassanakajohn of Bangkok's Le Du, currently ranked first in Asia's 50 Best Restaurants 2023, seems to be everywhere since his win, and aside from opening Niras in K11 Musea last year, he's recently expanded his reach to New Town Plaza in Sha Tin with the launch of Here Thai Market, where he designed the food menu alongside chef Man Wai Yin of Chef Man restaurant in Bangkok. Featuring Cantonese-influenced Thai cuisine alongside staples like boat noodles, skewers and wok-fried noodles with the option of adding abalone and fish maw, Here Thai Market also serves coffee from Luen Ngen Coffee, a Thai coffee brand that was originally founded in 1968.

Here Thai Market
Shop A216, 2/F, New Town Plaza Phase III, 18 Sha Tin Centre Street, Sha Tin, Hong Kong

Named as one of the 100 most highly rated restaurants in all of Japan by Tabelog, famed Tokyo curry restaurant Caligari has opened its first overseas outpost in Entertainment Building in Central. The eatery, which first opened in Tokyo's Akihabara district, is also the two-time winner of the Kanda Curry Grand Prix in 2019 and 2023; curry fanatics regularly queue for signature dishes like the curry tonkatsu, minced Wagyu croquettes and Tatsuta chicken breast set, all made with curry utilising ingredients imported from Japan, and featuring spices such as fennel, cumin, coriander, cardamom, cloves, cinnamon and mustard seeds.

Caligari
Shop F, 2/F, Entertainment Building, 30 Queen’s Road Central, Central, Hong Kong; instagram.com/caligari_hk

FEBRUARY

Found on the pool and spa floor of the Island Shangri-La, Ming Pavilion offers a decidedly different take on Chinese dining. The cuisine might be Hokkien, but the surroundings are lush, with plenty of jade tones, foliage and rattan furniture to evoke a tropical getaway. On the pass is chef Jack Lam Yeung, whose take on contemporary Hokkien dishes extends to the likes of Xiamen ginger duck, aged Yongchun vinegar jellyfish terrine, sweet and sour lychee pork and more. Complementing the culinary proceedings is a tea service by in-house tea sommelier Tiffany Chan. 

Ming Pavilion
Address: Level 8, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty, Hong Kong; shangri-la.com

Ever packed at its Central location, cocktail taphouse Draft Land has opened up its second Hong Kong location on Tang Lung Street in Causeway Bay. The same industrial looks prevails here, with the centrepiece being the wall of 20 taps serving pre-batched favourites like the Guk Bou and Oolong Tea Collins, as well as new exclusive libations like the Yuwasabi and Watercress Honey.

Draft Land
Address: Shop D, G/F, Soundwill Plaza II - Midtown, 1-29 Tang Lung Street, Causeway Bay, Hong Kong

The third and last venue to open in Singular Concepts' sprawling nighttime entertainment complex The Trilogy, Ella is an intimate jazz speakeasy dedicated to the soulful tunes of its namesake, Ella Fitzgerald. Bathed in warm, low lights and featuring sky-high views of the Central cityscape, the space is anchored by a grand piano from which a rotating curation of the city's jazz talents belt out well-loved compositions. Cocktails here skew classic, with the Roasted Boulevardier a particular highlight.

Ella
Address: 26F, The Trilogy, H Code, 45 Pottinger Street, Central, Hong Kong; instagram.com/ellaxoxo.hk

New from the Lubuds group is Charcoal Bar, a harbourside restaurant centred around open-fire cooking. Octavium alum Bjoern Alexander is the brains behind the cuisine here, with signatures like charcoal-grilled local eel, lychee wood-grilled tiger prawn, lychee wood-smoked op rib, and a crispy rice cake combining Chinese cured sausages with parmesan and Acquerello rice. Cocktails, wine pairings and a view of Victoria Harbour complete this winning combination.

Charcoal Bar
Address: Shop OT G62, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong; instagram.com/charcoalbar_hk

The newest watering hole on Central's Staunton Street is Socio, a cocktail bar from spirits professional Amir Javaid and the team behind Finding Daisy. Belying its small footprint, Socio's drinks menu has globe-spanning ambitions, with "single-origin" cocktails that hone in on the unique botanical and spirits landscapes of locations from around the world. Celebrating Australia, the Anise Myrtle combines its namesake aromatic with blackberry, coconut soda, pomelo vermouth and wattleseed; while the Kome doffs its hat to Japan with notes of wasabi, melon, sake, elderflower and miso.

Socio
Address: 17 Staunton Street, Central, Hong Kong; instagram.com/socio.hk

Uogashi Nihonichi, a Japanese fresh fish specialist from Tokyo, expanded its presence in Hong Kong with a vibrant new standing sushi bar in Central Market, following its debut at Airside, Kai Tak. Embracing its fish-market heritage, this second location offers a lively atmosphere with affordable Edomae-style sushi and premium seafood. Rice bowls, including Wagyu beef with uni and king crab options, are available at lunch alongside sushi and deluxe omakase sets that highlight seasonal seafood delicacies. The Central Market branch, part of a planned expansion across Hong Kong, combines time-honoured Japanese cuisine with a unique dining vibe, complemented by a selection of premium sake and Japanese whiskeys.

Uogashi Nihonichi, Central
Address: G12, G/F Central Market, 80 Des Voeux Central, Central, Hong Kong; instagram.com/uogashinihonichi.hk

JANUARY

Opened in Rome for 65 years and in The Royal Garden for 31 years, Sabatini has expanded to a gilded new home in IFC, designed by Steve Leung Design Group with plenty of rooms large and small to accommodate all manner of dinner congregations. Chef Marco Livoti, previously of Sake Central and Rosita, heads the classically-oriented Italian menu here, which includes plates like homemade bigoli in Veneto-style duck ragu, New Zealand scampi carpaccio with Oscetra caviar, and dry marinated Wagyu beef with horseradish mayonnaise and wild rocket. 

Sabatini
Address: Shop 4008, Level 4, ifc mall, 8 Finance Street, Central, Hong Kong; instagram.com/ifcsabatini

You might have seen the mustachioed, Tricolore-wearing celebrity butcher Dario Cecchini on social media, and now you can try his bistecca as well with the opening of Carna in the new Mondrian Hong Kong, featuring atmospheric spaces designed by Joyce Wang. Panzanese steak, anyone?

Carna by Dario Cecchini
Address: 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, Hong Kong; book.ennismore.com

The reincarnation of Sup1, a cult French-Cantonese bistro that opened in the early 2000s, 2Sup (‘twenty’ in Cantonese in reference to the new address) brings back founder Vincent Wong’s penchant for mixing various cultural influences in lip-smacking dishes alongside budget-friendly wine pairings.

2Sup
Address: 20 High Street, Sai Ying Pun, Hong Kong; instagram.com/2suphk

Ex-Grissini head chef Marcello Scognamiglio has opened a modern Neapolitan trattoria with ex-Zuma restaurant manager Felix de Arriaga, bringing easygoing dishes such as pizza nel ruotino and braised yellow chicken in a claypot to a space that evokes the rawness of the streets of Naples.

Trattoria Felino
1-7 Ship Street, Wan Chai, Hong Kong; instagram.com/trattoriafelinohk

Intimate and decadent, the new bar at Regent Hong Kong is rendered in Art Deco and vintage accents, with harbour views to boot. With rare spirits and a cigar lounge in tow, this is one cocktail den to while away the hours.

Qura
Address: Lobby Floor, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong; hongkong.regenthotels.com