Plugged-in Hong Kong diners know what comprises a Black Sheep restaurant: spectacle, polished service, and experiential dining. A Pirata Group restaurant has a familiar and family-friendly reputation. The dining clan making up JIA Group is sophisticated and fine-dining-forward.

Numbering 10 Korean brands in 27 locations, Gold Moon Restaurant Group hasn’t exactly operated within the shadows, although they are not particularly a name brand. Yet they have become one of the largest, if not the largest, mover in Hong Kong’s ballooning Korean dining space.

Under their belt they power local adoration for Korean barbecued meats with over 10 locations of Jeonpo Meat Shop and operate noodle-speciality chain Seoul Noodles in eight neighbourhoods. They serve Busan specialities at Busan Night, charcoal-grilled pork ribs at Chorang Garden, and galbitang- and samgyetang-specialitists at Gold Star. 

Elsewhere, they dish out Italian food at Pecorino, Korean-infused baked goods at new Mason Pocket, katsu meals at recently opened Katsu by Tonari, casual Korean dishes at Antidote, and coffee at Kaktus Coffee.  

Simply put, Gold Moon has capitalised on the roaring culinary Hallyu wave erupting in Hong Kong and around the globe.

With diners demanding Korean flavours beyond the typical fare one might expect – banchan, Korean chicken, tteokbokki, and kimchi – the restaurant group has taken risks to open restaurants primed for the trends of today. All of this has happened in just over six years.

Co-founder of Gold Moon Restaurant Group Mujung Kang arrived in Hong Kong as an architect in 2015. Four years later, he accidentally fell into the hospitality business. 

“I was opening the [former] Kactus Hotel in Sham Shui Po in 2019, and we needed to fill the empty space on the ground floor to complete the project,” Mujung tells Foodie in a call.

“In 2019, people were not travelling due to the protests, so I thought opening a coffee shop would be good business for the hotel.” Kactus Koffee opened in a pre-coffee boom for the neighbourhood and preceded Gold Moon’s eventual formation as a Korean food firm.

“I was working as an architect at the same time as running the café, but I saw more potential for the F&B business,” he explains. “With architecture, it is all about scale; for restaurants, you can design small.”

Yet, during the pandemic, Mujung faced the realities of running a dining establishment – notably, battling the high overheads associated with operating a coffee shop. Opening a restaurant, for the food-dabbling architect, was a safe bet to drive profit in the business.

Mujung convinced his partner and Gold Moon co-founder Jung Ho Moon, an expert in the field of Korean barbecue, to immigrate to Hong Kong in the thick of the pandemic to build Gold Moon’s second brand, the ever-present Jeonpo Meat Shop chain. 

Drawing on the familiarity of KBBQ, their first location in Tai Kok Tsui drew crowds. The next seven locations opening over five years incurred a reputation for Jeonpo Meat Shop as a leader in the grilled meat space.

At their Central location on Wellington Street, for example, the restaurant cycles through three seatings during lunch, serving a menu of bibimbap, grilled meat and rice dishes, and noodles. At night, an average bill for a table could run up to four figures, with the spectacle of the chefs cutting and grilling the meat tableside on full show.

The growing popularity of Kpop groups, be that BTS, NJZ, SEVENTEEN, or BLACKPINK, and Kdramas in Hong Kong have fuelled a local introspective look into other facets of Korean culture, including food. No longer is Korean barbecue the sole Korean sub-cuisine explored in the city.

Gold Moon’s opening and rapid expansion of Seoul Noodles from March 2024 onwards introduced handcrafted knife-cut Korean noodles to the mix. Busan Night, launched a year earlier, acquainted diners with the seafaring trade of Busan, South Korea’s second-largest city.

Exploring Korea’s range of flavours is an act of diversification for Mujung, especially in a cut-throat business environment like Hong Kong. “It is a risk to open any restaurant in Hong Kong. Once you sign the contract, you are [subject] to very high rent. Compared to other cities [in Asia], especially Korea, opening up just one restaurant is not enough,” he says.

“People leave the city on the weekend abroad or to Shenzhen because there is nothing new. It is hard to change people’s minds in Hong Kong. Korea’s dining scene is changing and adapting. We want to be like them here.” 

Saunter into a Jeonpo Meat Shop or Seoul Noodles location, or dine at one of their newer Korean restaurants such as charcoal-grilled eatery Chorang Garden or noodle shop Gold Star, you may notice that nearly every staff member is Korean. Whilst expensive, employing Korean chefs, service staff, and general managers has made every bit of difference.

“If you go to a Korean restaurant with [authentic Korean food] on the menu, Korean staff, and Korean customers, there is no doubt that their food will be good. You don’t need to be convinced by anything else. This is why we spend a lot of money on visas and accommodation to employ staff from Korea.”

Mujung’s restaurants are also distinctively Korean in look. The seating at their noodle restaurants is boundaryless and oaky, replicating the family-sharing style of dining in South Korea.

Their BBQ restaurants are dressed in plain tones with limited interior flair, bringing the attention to the plate and grill, yet assuming a sleek Seoul style.

“Many customers say, oh, it looks like they haven’t finished their renovation, when we open a restaurant. We just like to keep the style basic and reduce the budget,” Mujung quips.

Sharing Korean food in Hong Kong doesn’t just mean Korean dishes must be served. With the opening of Pecorino inside the former HSBC Sheung Wan branch location in 2024, Gold Moon strategised a Western restaurant campaign to attract diners to a familiar space. 

The Italian restaurant, sizing up as one of the largest food establishments in Sheung Wan’s blue collar area, opened as Netflix’s Culinary Class Wars proved that Korean chefs, design, and ingredients can boost the profile of Western cuisine. 

The newly opened Mason Pocket features Korean-inspired brunch plates and Western baked goods. Whilst cognisant to remain centrally Korean in its mission, Gold Moon demonstrates that the cuisine has the potential to affect the way in which diners eat in Hong Kong across the board.

In the bigger picture, Gold Moon and Mujung are seen as trend-chasers, either importing novel Korean concepts to Hong Kong or capitalising on trends bubbling up in the city, hence the need for an Italian restaurant and brunch-focused café in Sheung Wan.

“We have to accept the risks of opening up a lot of restaurants. We just need to try new things and make the trends ourselves.”   

Mujung predicts a quiet 2026 following the opening of a number of outlets and brands in Hong Kong last year. He notes the way forward for Korean dining is to laser-in on specialty restaurants, “just noodles, just soup, or just barbecue,” for example. 

And the formula has worked, not only locally but across Asia and the world as a whole. Gold Moon now operates multiple branches of Jeonpo Meat Shop and Seoul Noodles in Singapore, along with six Korean-adjacent F&B outlets. The group inaugurated a new Jeonpo Meat Shop in Saigon at the end of last year too.

Revisit or try a new Gold Moon Restaurant Group venue today for a slice of Korea.

The post How Mujung Kang, co-founder of Jeonpo, Seoul Noodles, and Busan Night, has fed Hong Kong every type of Korean food appeared first on Foodie.

The Tsim Sha Tsui rooftop bar at The Mira Hong Kong kicks off Tick‑Tock, Girls, It’s Sip O’Clock! on Jan. 21, with HKD18 housemade cocktails, house sparkling wine, rosé, beer, and mocktails available from 4PM to 6PM.

Two hours later from 6PM to 8PM the drinks prices rise to HKD36, before finally hitting HKD54 from 8PM to 10PM.

And if you miss the Wednesday boozing, head to Vibes the following day for their Thirsty Thursday three-hour free-flow deal offering unlimited house wines, house spirits, and beer until midnight for just HKD258 per person. 

Vibes, 5/F, The Mira Hong Kong, Mira Place, 118 – 130 Nathan Road, Tsim Sha Tsui, 2315 5599

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It feels like a challenge to be dining at a restaurant you fought hard to book, rather than turning up at dinnertime to squeeze in besides the reserved folks. Competitive reserving is a big thing in dining capital New York City, yet Hong Kong has some edge to the game.

For several of the city’s hardest-to-reserve restaurants, we’ve researched to tell you how you can snag a table at these elusive spots, even if it means hunkering down for months to finally eat there.

How to eat at Hong Kong’s hardest-to-book restaurants 

1. The Chairman

Revered for its classic Cantonese cooking, Michelin-starred The Chairman is a symbol of swanky fine-dining in the city, updated to a stylish new venue as compared to its former space. On top of serving some of the best char siu, fresh flowery crab, wood-smoked goose, and century egg plates, the restaurant is notoriously difficult to book.

How to get a reservation: head to their website at 9AM on the first day of the month prior to each quarter

The Chairman, 3/F, The Wellington, 198 Wellington Street, Central, 2555 2202, WhatsApp 5501 5102, book here

2. CHAAT

Now manned by chef de cuisine Gaurav Kuthari after the departure of Manav Tuli, CHAAT has long held a famous reputation for being great to taste but hard to book. Focusing on elevated Indian street food, the Michelin-starred restaurant is iconic for its bold and smoky flavours, due in part to the powerful tandoori oven. 

How to get a reservation: log on to the CHAAT SevenRooms website at 9AM on the first day of the month for the next month to have your best chance.

CHAAT, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here

3. Trattoria Felino

The now viral Neapolitan restaurant in Wan Chai has become a hit with foodies chasing to try Trattoria Felino’s sumptuous pasta dishes, punchy pizza, and unforgettable yellow chicken. The former head chef of Grissini, Marcello Scognamiglio, mans the kitchen, sharing his homely Italian recipes to a wealth of Hong Kong diners.

How to get a reservation: plan 30 days out and check in daily on the SevenRooms reservation site for a chance to book a table for lunch or dinner.

Trattoria Felino, G/F, 1–7 Ship Street, Wan Chai, WhatsApp 5697 4477, book here

4. WING

Coming in high at number 5 on Asia’s 50 Best Restaurants 2024, WING is chef Vicky Cheng’s second opening after VEA. Creativity flows on the restaurant’s tasting menu, embracing an artistic form of Chinese banquet dining made fine with splashes of European techniques and ingredients. 

How to get a reservation: to dine here for lunch or dinner, head onto WING’s online reservation portal at 12AM 28 days prior to join the list for a table.

WING, 29/F, The Wellington, 198 Wellington Street, Central, 2711 0063, WhatsApp 9310 0172, book here

5. Hop Sze Restaurant

Humble Sai Wan Ho restaurant Hop Sze has landed local love for its rustic menu that encompasses real-deal Cantonese classics. Regulars return for their no-frills soy sauce chicken, King of the Stir-fry rendition, shrimp toast, and baked pork chop rice.

How to get a reservation: call weeks or months ahead for dinner and prepare to be placed at the end of the list, depending on if you’ve previously dined at the restaurant.

Hop Sze Restaurant, G/F 18 Jupiter Street, Causeway Bay, 2566 3377

6. Happy Chefs Happy Friends 東煮友喜

Helmed by Fiona Leung and Matthew Chung, Happy Chefs Happy Friends is a Hung Hom-based private kitchen that serves up refined Cantonese cuisine, with just four tables at the venue. People head to the eatery for braised abalone, steamed crab with French toast, spicy saliva chicken, and fish maw.

How to get a reservation: call Happy Chefs Happy Friends with the expectation that you’ll be booking a table for up to a year or more away.

Happy Chefs Happy Friends, Shop A, C1, C2, & F, G/F, Sunshine Plaza, 17 Sung On Street, Hung Hom, 3598 2968

7. Sushi Hare

Counting only eight seats at its counter, Sushi Hare retains the title of being one of the hardest sushi restaurants to book in the city. They previously operated an online reservation system, yet they now only accept bookings by phone for their market-fresh sushi crafted by chef Motoharu Inazuka. 

How to get a reservation: whilst it’s best if a former Sushi Hare customer makes an introduction, you can call to book for a minimum of two months ahead for lunch or dinner.

Sushi Hare, G/F, 29–31 Bridges Street, Sheung Wan, 3008 4606

8. Sushi Saito

This Japanese omakase restaurant at the Four Seasons is well deserving of its Michelin star, so much so that nabbing a table there is tough. Chef Takashi Saito’s Edomae-style sushi menu at Sushi Saito features ingredients imported fresh daily from Tokyo’s Toyosu Market. The dinner omakase menu is priced at a hefty HKD3,480 per person. 

How to get a reservation: call between 12PM and 8:30PM any day except Wednesday. 

Sushi Saito, 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 2527 0811

9. Andō

Fan-favourite one Michelin-starred Andō has long earned custom for menus that explore the chef’s background of Spanish, Italian, Argentinian, and Japanese flavours. Inclusive of their three- to four-course lunch menus and their more extravagant experience (HKD2,388 per person) and celebration menus (HKD1,688 per person) hosted at night, bookings are hard to come by, so ready your laptop or phone when it comes to securing your meal here. 

How to get a reservation: log onto their reservation system at 12PM on the first day of the month for bookings for the following month.

Andō, 1/F, Somptueux Central, 52 Wellington Street, Central, WhatsApp 9161 8697, book here

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Yurt, Hong Kong’s first Central Asian restaurant, has assumed this challenge and opened with grand fanfare. As Kazakhstan, Kyrgyzstan, and Tajikistan have finally found a home of eating in the city, diners have had their palates roused with this SoHo restaurant. Cue the Instagram shots. 

The restaurant is co-founded by two Kazakhs, namely Xeniya Tregubenko who leads the front of house. She is the restaurant’s storyteller who has jointly designed the menu with the head chef to serve dishes central to her youth in her homeland and those pertinent for representing the larger Central Asian community.

The à-la-carte menu has the baursak (HKD55) standing at the top of the page, featuring a handful of plump homemade fried dough pockets served with a tangy white truffle sauce. Immediately, the theme of Yurt reveals itself: carby with love, plus hearty meat to come later. This dish is popular throughout the region.

The second starter I tried was the acichuk (HKD98) which features a bed of sweetened quinoa with red grapes and juice and cherry tomatoes placed on top. Described as a popular salad in Uzbekistan, the salad acts as a palate cleanser to prepare for heavy meats coming later. Simple and basic, yes, but pleasant to enjoy with the fruity tomatoes.

I tried three main course dishes available on the menu currently (as of early January) upon my visit to Yurt. The first was the pilaf (HKD140). Plated in a cute fashion with the fatty beef cuts placed atop the rice to soak up any juice, each bite is heartier than your traditional Middle Eastern pilaf. The rice comes with a discernable bite with slightly-hardened chickpeas coming in for a balanced texture. I wish there were more raisins to bring more sweetness to a buttery dish.

A recipe traditional to cultures stretching from Latin America to the Middle East to Eastern Europe, this is how Central Asians largely prepare the dish.

For the bashbarmak (HKD140), already a viral dish at Yurt, homemade square raviolo-like noodles and shredded potato and carrot meet in a simmering beef soup. It is the perfect recipe to cure sickness, marks Xeniya, or warm one’s soul. Beef cuts stand alongside the horse meat sausage (+HKD90) at the top of the soupy bowl. 

Imagine if you bring beef jerky together with lightly salted margarine and a low-grade meaty Wagyu cut and you have the taste of horse meat sausage. It is stringy, falls apart on the palate, and hits hard with a salty beef-like flavour. You can now tell your parents you’ve tried horse meat now and enjoyed it!

The dolma (HKD125), a vegetarian main course option, brings much needed veggie balance to the meat-heavy menu with eggplant, zucchini, and carrot paste all meshing together. 

For dessert, I enjoyed the aport (HKD108) which may elude the not-too-sweet-loving dessert crowd of Hong Kong. I liked it, alot. A not-too-sweet cheesecake is plated in the centre of a curving bowl with additions of green apple puree, caramel, and rock sugar layered on top leaving you dazed but done with the meal in style.

Our verdict of Yurt

I ended the meal with a large belly protruding with five plates of food packed inside, yet I was not stuffed. Yurt’s special ingredient is a teaspoon of homely and indulgent Central Asian know-how. The recipes are not bastardised to fit within the Hong Kong palate, but shown in their full strength. Ryackhmet! 

Yurt, G/F, 32 Elgin Street, Soho, Central, 6845 7149, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

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Featuring on their menu are three Wellington dishes, one classic beef, an usual monkfish centre, and a rather unique pigeon version. 

The Distinction Gold Pigeon Wellington (HKD328) is a locally award-winning dish conceptualised by head chef Derek Sit. 

Fusing together a deboned 28-day-aged pigeon breast, duck liver, and bacon within the centre of the dish, the bird is encircled in a baked homemade puff pastry and served with organic cabbage, pigeon jus, and pumpkin puree.

This new Kowloon restaurant opens within the same group that operates L’Atelier de Joël Robuchon, so expect grand consistency and quality in line with the former three-Michelin-starred restaurant. 

Bakery by The Grand, Shop LG2-11, LG2/F, Festival Walk, 80 Tate Chee Avenue, Kowloon Tong, 

The post This new Kowloon Tong restaurant is selling pigeon wellington on its dinner menu appeared first on Foodie.

The Busan speciality restaurant and bar brings crispy Stella pints (380 ml) to patrons every single day of the week for just HKD28.

Redeem this offer and order your beer Monday to Friday 5PM to 7PM and 12AM to 4AM and Saturday to Sunday from 12PM to 7PM and 12AM to 4AM.

And if that is not enough, the restaurant is offering 20% off all à-la-carte menu items Monday to Saturday from 12AM to 4AM.

Busan Sanghoe, Shop A-C, G/F, Passkon Court, 79-81 Kimberley Road, Tsim Sha Tsui, 3758 4517, book here

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Whilst bars present a more modern approach to drinking with flashy cocktails and innovation, pubs reflect traditionalism with a more rustic vibe and simple offerings in the alcohol section with pints of beer and cider, glasses of wine, and salty plates of food to match.

For those seeking an evening at a pub to sink a few pints, here are our top picks in Hong Kong.

The best pubs in Hong Kong

1. Delaney’s Kowloon

Down into the basement you go exiting the noisy centre of Tsim Sha Tsui and you will find yourself entering through a portal into a pub that could be found in any street of Dublin or Belfast. Delaney’s is homely, pouring a great pint of Guinness and Tetley’s, both with the mandatory froth to enjoy the beer in its entirety. The pub regularly streams football and rugby games for ardent sports fans.

Delaney’s Kowloon, B/F, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, 2301 3980

2. The Queen Victoria

A fan favourite for many homesick Brits living in Hong Kong, The Queen Victoria is one of Wan Chai’s more favoured pubs simply for its no-frills approach with fresh pints of beer and quick service. For European football fans, this place will have live games playing as late as 3AM kick offs. Luckily, their happy hour extends from 4PM to 10PM, ensuring you won’t be missing a pint with a discount late into the night.

The Queen Victoria, G/F, Gaylord Commercial Building, 108 Lockhart Road, Wan Chai, 2529 7800

3. King’s Belly

Tai Po’s King’s Belly pub is a very close replica to a British-styled pub in Hong Kong with their dolled-up interior. With oaky bar tops, worn-in floors, and high chairs with plump cushion seating, this is where you go for the basics, but the familiar basics. Their beer is fresh and they specialise in a beastly Sunday and holiday roast menu with all the meats and trimmings.

King’s Belly, Shop C, G/F, Mei Fung Building, 6 Wan Tau Kok Lane, Tai Po, 2663 3550

4. The White Stag

A few doors down from The Queen Victoria, The White Stag is a classic pub on the Wan Chai strip well known for their live sports and atmosphere. Their prices are fair and their beer selection is broad with Belgian, British, American, Japanese, and local Hong Kong draught beers. The pub shuts at 4AM on weekends so you can fit in all of your pint-drinking.

The White Stag, G/F, 54-62 Lockhart Road, Wan Chai, 2866 4244

5. Ned Kelly’s Last Stand

For over five decades, Ned Kelly’s Last Stand has served those seeking a pub experience in the Tsim Sha Tsui area. Their large bar menu imports a variety of British and European draught beers for many pints to be enjoyed at this venue. Check their social media to see their schedule for live music and bands playing.

Ned Kelly’s Last Stand, G/F, 11A Ashley Road, Tsim Sha Tsui, 2376 0562

6. Breaks

Breaks evidently emulates a proper Wetherspoons, neighbourhood-style pub from British origin with an oaky interior, plump bar seating, and a strong pour of Guinness. The Prince Edward-pub is located just off Boundary Street. Many loyal patrons to the space head there for a competitive game of snooker in the back of the pub.

Breaks, Shop A, G/F, May Bong Mansion, 221-225 Sai Yeung Choi Street North, Prince Edward, 2398 7933

7. The Globe

At Hong Kong’s original gastropub based in Central, The Globe’s history spans over three decades long in the neighbourhood. With a hearty menu containing classic British pies, fish & chips, bangers and mash, and lamb chops, it is as British and pubby as you can get in Hong Kong. Their beer selection spans pale, IPA, stout, lager, pilsner, saison and many other varieties. Make sure to visit between 9AM to 8PM to catch their happy hour deal, the longest in Hong Kong.

The Globe, Shop A, G/F, Garley Building, 45-53A Graham Street, Central, 2543 1941

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Preparing you for the inside and out about the drinking and bar landscape in Hong Kong, we share with you our 32 best bar picks in Hong Kong to try in 2025, from savoury and sweet cocktail dens, to sky-high rooftop bars, to unique drinking spaces. 

The best bars in Hong Kong

1. Bar Leone

Crowned as Asia’s Best Bar in Asia’s 50 Best ceremony in July, Lorenzo Antinori leads a Roman renaissance at Bar Leone, exposing Hong Kong to the raw love and cocktail world of his hometown. Cocktail menus and accompanying bar food changing seasonally.

Why you should go: when Lorenzo is in the house, Bar Leone explodes into a party with immaculate vibes and the neighbourhood bursting with love for his cocktails. And it’s our Foodie Forks 2024 Best Bar.

What you should order: Yuzu Negroni is a perfect blend of Lorenzo’s mastery of the traditional earthy, bitter Italian cocktail, with a tinge of Asian flavour from yuzu.

Bar Leone, G/F, 15 Bridges Street, Central

2. PENICILLIN

PENICILLIN prides itself on its farm-to-table bar concept, delivering a closed-loop model that serves upcycled drink ingredients found locally on Hong Kong’s shores and farms. Cocktails are medicinal and “heal” the soul with eccentric flavours.

Why you should go: to sip on a modern story being told of truly sustainable mixology that has been copied and embraced worldwide, making it one of the city’s best bars.

What you should order: Third Culture Kids brings together miso-cultured in, sesame peppered applejack, green banana sherry, and panda-vermouth for a true Southeast Asian tipple.

PENICILLIN, LG/F, Amber Lodge, 23 Hollywood Road, Central, 9880 7995

3. 001

001 is Hong Kong’s original and first speakeasy, born alongside a Soho fruit and vegetable market. Now residing inside Tai Kwun, the bar embraces a classic New York feel with a menu packed with both traditional drinks and modern takes.

Why you should go: you can boast that you’ve found the secret entrance and get a feel for a former New York era drinking at this too-cool-for-school speakeasy. 

What you should order: Earl Grey Marteani infuses Tanqueray gin with an Earl Grey tea mix alongside sugar, egg white, and lemon to hit with a creamy bite.

011, Block 10 & 13, Superintendent’s House, & Shop 10 & 13–101, C Hall, Tai Kwun, 10 Hollywood Road, Central

4. Terrible Baby

Led by Axel González, Terrible Baby is a unique Kowloon bar housed in the funky Eaton HK hotel, with most other Jordan bars catering only to locals. Fruity cocktails are on show at Terrible Baby, where hot weather beckons guests to enjoy alcohol in the bar’s garden.

Why you should go: the garden is adorned with tropical flowers and plants, donating concrete Jordan with a green spot to breathe and sip.

What you should order: Lonely Apple is nutty and tart, with a mix of rich bourbon, green apple liqueur, apple juice, yuzu, and shiso liqueur.

Terrible Baby, 4/F, Eaton HK, 380 Nathan Road, Jordan, 2710 1866

5. The Aubrey

Mix classic British style with Japanese flair and flavour and you get The Aubrey, a posh izakaya sitting atop the Mandarin Oriental hotel that was named our Foodie Forks 2024 Readers’ Choice – Best Bar. The cocktail bar centres around promoting the raw essence and strength of shochu liquor.

Why you should go: The Aubrey’s interior design is regal and brash, framing the Japanese cocktails and local liquor producers in a rich light.

What you should order: Sea & Son is a soothing and herbal cocktail that pairs together Strangers & Son gin, Campari, and touches of pineapple, citrus, honey, and curry leaf.

The Aubrey, 25/F, Mandarin Oriental, Hong Kong, 5 Connaught Road, Central, 2825 4001, book here

6. ARGO

At the Four Seasons, ARGO is a leading bar concept in Hong Kong, famous for creating cocktails driven by innovation and ingredients found in our earth. The bar is led by brilliant Four Seasons Beverage Manager Federico Balzarini.

Why you should go: the hotel bar is luxury incarnate with its top notch service and chandelier dangling from the centre of the bar in a spacious venue.

What you should order: Thief! is a fun punch-like drink that mixes Havana Club 7 rum, melon, hazelnut, goat yoghurt, and Ratafia Rossi cherry wine. 

ARGO, G/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8882, book here

7. DarkSide

Celebrating the “Dark Side” of Tsim Sha Tsui, the Rosewood hotel cocktail bar promotes great classic mixology in Kowloon with a series of seasonal menus joining liquor with metaphysical concepts and ideas.

Why you should go: DarkSide offers rare aged spirits and cigars alongside live jazz every day to pair your drinking with soothing tunes.

What you should order: Hanky Panky is an aroma-forward cocktail that whisks you away to a herbal world with additions of Monkey 47 Gin, Mancino Rosso Vermouth, Fernet Hunter, and Fernet Branch.

DarkSide, 2/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732

8. Montana

Lorenzo Antinori’s second bar Montana, opened in June, has hit all the marks for his second independent venture: loud, boisterous, tropical, and bright (even though the interior is set to a cool darkness). Expect great Cuban-style cocktails and rhythm.

Why you should go: co-founders Lorenzo and Simone Caporale flex their creative muscles with a bar dedicated to the Cuban origins of cocktail making.

What to order: Montana Daiquiri (HKD120) is the perfect drink to appreciate the cocktail bar’s tangy and sweet identity 

Montana, Shop A, G/F, 108 Hollywood Road, Central

9. COA

Topping Asia’s 50 Best Bars list for three years running, Jay Khan’s COA embodies a true passion for mezcal and tequila, crafting both classic and innovative Mexican-style cocktails that have now rendered the bar a tourists’ favourite for drinks.

Why you should go: COA holds Hong Kong’s largest agave collection, allowing guests to sip through each corner and road of Mexico.

What you should order: La Paloma de Oaxaca is COA’s twist on the classic cocktail, bringing grapefruit, worm salt, and Montelobos mezcal to the table.

COA, LG/F, Wah Shin House, 6–10 Shin Hing Street, Central, 2813 5787, WhatsApp 5610 4695

10. Dead Poets

A new entry to Soho’s drinking scene, Dead Poets is a daring bar that packs a menu with sweet and sharp cocktails at an affordable price point of HKD80, without service charge! The bar team welcome you as family, whether a stranger or not.

Why you should go: Dead Poets’ menu offers a quirky collection of cocktails inspired by the 27 Club of late musicians and artists, allowing you to sip a bit of history.

What you should order: Ob La Di pairs a smoky and spiced Bloody Mary mix with a tinge of sweetness, mezcal, and tequila that elevates the classic cocktail.

Dead Poets, G/F, 41–49 Aberdeen Street, Central

11. The Savory Project

Founded by COA legends Jay Khan and Ajit Gurung, The Savory Project is Hong Kong’s first cocktail bar spotlighting savoury alcoholic tones, from umami to spicy. The menu is designed to play with your palate, tempting each taste (barring sweet).

Why you should go: The Savory Project is an extension of Jay and Ajit’s playground at COA, where they craft magical cocktails that aim to wow and make statements.

What you should order: Thai Beef Salad powers a mix of pickled salt and nutty elements with beef, peanut, coconut, chilli, kaffir lime, and white rum.

The Savory Project, G/F, 4 Staunton Street, Central, 2318 1588

12. The Old Man

Developed with storytelling in mind, The Old Man is an ode to Ernest Hemingway’s literature and life career. Each cocktail served is inspired in some facet by the American author’s books and philosophy.

Why you should go: The Old Man team have mastered their craft to create out-of-the-box cocktails with ingredients not typically applied to mixology.

What you should order: Moveable Feast pairs Absolut vodka distilled with fresh clams with a meeting of clear cherry tomato purée, salted coconut, and oyster.

The Old Man, LG/F, 37–39 Aberdeen Street, Central

13. Quinary

Opened in 2012, Quinary claims fame as Hong Kong’s first modern cocktail bar, powered by industry legend Antonio Lai, our Foodie Forks 2024 Bartender of the Year. Molecular mixology is deftly presented at the watering hole, with all senses shocked and surprised by Lai’s cocktail creations. 

Why you should go: Quinary is a testing lab for Hong Kong’s top cocktail-makers to innovate using technology and new techniques to create mixology magic.

What you should order: Little Miss Anko mixes coconut-oil fat-washed gin and sweet potato shochu with hojicha, red bean foam, and matcha-shochu chocolate.

Quinary, G/F, 56–58 Hollywood Road, Central, 2851 3223

14. SKYE Roofbar & Brasserie

SKYE Roofbar & Brasserie takes up a space at the corner of Causeway Bay besides the Victoria Park, offering an alternative view of Victoria Harbour and the northern stretch of Kowloon. Whilst reservations and deposits are required for the couch seating closer to the edge of the bar, snag a seat at the bar for the same great view. 

Why you should go: whilst other skyline view-boasting rooftop bars may require deposits or host more expensive drinks, SKYE doesn’t break the bank with a visit.

What to order: Gloucester Road, the bar’s Causeway Bay-themed cocktail is a must-drink using the hotel’s exclusive gin PL50 boosted with floral aromas

SKYE Roofbar & Brasserie, 27/F, The Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay

15. Cardinal Point

Opened in late 2023, Cardinal Point is the latest dreamy rooftop bar to grace Hong Kong, standing at 45 floors high. The Sky Terrace showcases superb views and a soothing atmosphere to sip as the sun sets.

Why you should go: Cardinal Point is luxury incarnate with a brush of modernity to serve you the classics with cheeky and warm hospitality.

What you should order: West Face Killa is a delicately tropical drink that sees Absolut Vodka, bitter aperitizo, poblano, Peychaud’s come to play with special touches of passion fruit and pineapple.

Cardinal Point, 43/F, FORTY-FIVE, Gloucester Tower, LANDMARK, 15 Queen’s Road Central, Central, 3501 8560, book here

16. Tai Lung Fung

Tai Lung Fung is a Wan Chai bar borne out of a Wong Kar-wai movie, adorned in bodacious pink and red neon and visual relics of pre-2000s Hong Kong. The drink menu employs classic recipes with local twists.

Why you should go: Tai Lung Fun can still be classed as a hidden bar with rich history, located behind a tenement building cluster in southern Wan Chai.

What you should order: Lemongrass-tini is a simple tipple blending Belvedere vodka with lemon, sugar, and a topping of lemongrass.

Tai Lung Fung, G/F, 5–9 Hing Wan Street, Wan Chai, 2572 0055

17. BOUND Kowloon

BOUND in Sham Shui Po brings the ruckus to deep Kowloon with a menu of inventive cocktails inspired by local Hong Kong flavours. The neighbourhood bar has attained cult status for its no-nonsense approach to mixology and drinking. 

Why you should go: head on an adventure to explore this drinking haunt located up the MTR’s red line, beyond your usual commitments in Soho and Wan Chai.

What you should order: Wah-Lah! with espresso, Irish whisky, whipped cream, and sugar is a rich and bright cocktail spiked with energy.

BOUND Kowloon, G/F, 32 Boundary Street, Sham Shui Po, 3480 9132

18. The Holywell’s

Upon gliding past the thick yellow door of The Holywell’s, you are welcomed into the quaint old home of an old English family. The speakeasy cocktail bar is hidden behind a British-style cafe that masks the alcoholic and familial goings-on at night.

Why you should go: it is an experience in itself to enjoy the immersive British theme of the bar, inspiring the cocktails to interior.

What to order: The Full English for a hearty British-style Bloody Mary with mezcal, worcestershire sauce, lime juice, and apple cider vinegar.

The Holywell’s, G/F, 140 Hollywood Road, 6848 5291

19. Moon of Autumn

Featuring Hong Kong’s only 360-degree view at their rooftop bar, Moon of Autumn entices drinkers to the edge of Tsim Sha Tsui and Jordan for a view and Asian-inspired tipples. One may not be able to wean a view of the Hong Kong Island skyline but sipping at this bar feels almost like a visit to a flaunty exclusive private club. Go before the secret spills and it becomes too popular.

Why you should go: the views from their multiple rooftop spaces are one to note, whilst not capturing a skyline it offers an alluring snapshot of inner Kowloon.

What to order: Sichuan Paloma, Sichuan peppercorn agave mixes with splashes of pink grapefruit and lime fusing an addictive touch of spice and sour.

Moon of Autumn, 22/F Nathan Hill, 38 Hillwood Road, Tsim Sha Tsui, 2668 6886

20. Gokan

Japan’s leading mixologist Shingo Gokan is representing his craft at his first Hong Kong bar Gokan in Central, exploring the strong flavour profiles sweet, sour, spicy, bitter, and savoury expressed in three ways: highball format, on the rocks, or strained and served chilly.

Why you should go: the excellent craft of Shingo Gokan shines through his boisterous mixology team who impart excellent Japanese flavours in the venue.

What to order: Watermelon Koffeezz clashes flavours from Bombay Sapphire and watermelon juice with Koffee Mameya’s light roasted coffee and clarified milk.

Gokan, G/F, 30 Ice House Street, Central, 5500 0399

21. The Opposites 

The brilliant forces of Antonio Lai and Samuel Kwok come together at The Opposites, where the elemental skills of Lai clash with the traditionalism of Kwok to create juxtaposing pairs of classic cocktails. 

Why you should go: the cocktail bar takes a daring approach to innovate on nostalgic and classic flavours with a great eye for the visual spectacle.

What to order: P.B.J. for a sip of childhood flavours, where peanut butter-redestilled bourbon, strawberry jam vermouth, coffee aperitif, and clarified banana mix together.

The Opposites, LG/F, Hilltop Plaza, 49 Hollywood Road, Central, 2711 0038

22. Socio

Socio wants to place the flavours of the Asia-Pacific on a pedestal in cocktail form, amplifying eco-loving ingredients sourced from Taiwan, China, Philippines, Hong Kong, and Australia, to name a few.

Why you should go: their ingenious cocktail menu can whisk you away on an adventure across Asia with creative concoctions made with true ingredients.

What to order: Sesame (Hong Kong) brings together a cool mix of rhubarb-infused NIP Gin, jasmine tea distillate, salted plum, local honey, and black sesame.

Socio, G/F, 17 Staunton Street, Central, 9799 3652

23. The Garage Bar

Positioned at the foot of the mammoth Cordis, Hong Kong, The Garage Bar is a space for solitude and (sometimes summery and sweaty) drinks within their epic patio space. The bar stands just high enough to drown out the Mong Kok noise, leaving you and your crew to ‘fly’ off to a summery destination to sip something refreshing.

Why you should go: their outdoor patio space is a true rarity in Tsim Sha Tsui, boasting a large floorplan for drinking perfect for large groups.

What to order: Big Wave Bay, a locally Hong Kong-brewed IPA ranking 6.5% in strength and delivering a hoppy and fruity finish

The Garage Bar, L/F, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok, 3552 3232, book here

24. The Doctors Residence by Dr. Fern

A reopening and change of identity for the former gin bar, The Doctors Residence by Dr. Fern opens up with a larger cocktail menu focussing on global gin and moods. Their cocktail menu is crafted on a theme of prescriptions made to alter your mind and body. Their burgers are a must-order.

Why you should go: this legacy cocktail bar is reimagined in a more comfortable space suitable for group drinking or a cute date night.

What to order: Brinewashed (HKD130), a soothing gin cocktail that brings together the aroma and punch of coriander, chilli, mint, lemongrass

The Doctors Residence by Dr. Fern, 3/F, The Pottinger Hotel 74 Queens Road Central, 21 Stanley Street, Central

25. Bad Coffee & Liquor Club

Bad Coffee & Liquor Club hides itself in the middle of an industrial building in Jordan but shines strong with its unique offering to Hong Kong. The cocktail bar hawks back to an old-school time of Hong Kong with its bare-bones interior design.

Why you should go: the bar itself offers a temporary escape from the noise of Kowloon and a place to soak up the 1980s and 90s feel for Hong Kong.

What to order: Negroni for tasting their version of a classic with beefed-up smoky, caramel, and cacao notes from the drink.

Bad Coffee & Liquor Club, Shop 19, G/F, Alhambra Building, 385 Nathan Road, Yau Ma Tei

26. Orchard

Orchard is a non-so-secret secret bar stationed right next to Soho’s fruit and vegetable stalls, of which inspires the cocktail bar’s menu to use premium fruit to craft its cocktails. Every cocktail at this venue promotes the power of fruit found across Asia.

Why you should go: for those who prefer more fruity and lighter cocktails, this bar has it all.

What to order: Normandy Highball offers a toasty apple-strong drink with its mix of calvados, applejack, pimento dram, apple & pear soda, and cinnamon.

Orchard, G/F, 28 Gage Street, Central, 9881 1984

27. Bourke’s

If there is one bar to visit on Peel Street, a definition of the area’s drinking culture, it is Bourke’s. Taking on its former spirit of Shady Acres, the bar has redefined itself with a wine- and wine-bar-forward ethos with creative grapey cocktails.

Why you should go: the culture surrounding the bar – quite literally with the weekly crowds – makes this place stand out as more than just a place for drinking.

What to order: Green Light, a floral and apple-forward drink that evokes a strong aftertaste with a mix of lemon myrtle vodka, apple, quinquina, cedro, and soda.

Bourke’s, G/F, 46 Peel Street, Central

28. Bar Q88

When Bar Q88 reopened in early 2025 with a new look, the hotel bar inside the JW Marriott took on a new identity with comfort and class at the forefront. Gone was the shiny interior, now, the cocktail bar is now loungey, comforting, and confident.

Why you should go: the cocktail bar doubles up as a space to conduct serious business but also play after work hours when a drink is needed.

What to order: Crystal Bar, for a refreshing Bees’ Knees variant that hits a good sour and sweet note with additions of plum sauce and lemon.

Bar Q88, Lobby, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2810 8366

29. Avoca

Inside the Mondrian Hong Kong hotel, Avoca can be found sky-high above Tsim Sha Tsui with enviable views and cocktails that make Hong Kong proud. True street flavours, both sweet, salty, sour, and spicy, are interpreted in cocktail form on their menu.

Why you should go: the cocktail bar stands in line with the hotel’s mission of existing as a space for Hong Kongers made by Hong Kongers.

What to order: Mango Pomelo Colada is a drinkable version of Hong Kong’s beloved mango pomelo sago dessert with pandan-infused white rum. 

Avoca, 38/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, 3550 0338, book here

30. Jack’s Racquet Room

Within the monolithic The Magistracy dining complex, Jack’s Racquet Room is where drinkers in Hong Kong can go for a piece of luxury for an affordable price. Their short menu makes it easy to pick what you’re sipping, with unbeatable service to compliment.

Why you should go: their pieces for wine, beer, mules, long drinks, and rocks drinks cannot be beaten around other bars in the area.

What to order: Racquet Room Pimms Cup, a spin on the summery and fruity Pimms concoction with a touch of sour.

Jack’s Racquet Room, 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, 2154 6104

31. DIO | Cafe Bar

Winning the Best Cocktail Menu award in Foodie Forks 2025, DIO | Cafe Bar crafts cocktails that look within Cantonese food culture and the streets that birthed a legendary cuisine. The cocktail bar is located just outside the SoHo hub, perfect for a more quiet sip on your night out.

Why you should go: for an exploration of cocktails that embrace Hong Kong storytelling in their ingredients and craft.

What to order: Bonham Strand, a drink bringing together the medicinal Luo Han Guo wine with an intoxicating mix of mushrooms, red dates, goji, and yam. DIO | Cafe Bar, G/F, 8 Aberdeen Street, Central

32. Sake Bar CHU CHU

Head upstairs from Causeway Bay’s busy-body Tang Lung Street and you’ll find Sake Bar CHU CHU, a literal heaven for sake-lovers here. The bar features dozens of sake sourced across Japan available to savour in glass form or buy a bottle for the night.

Why you should go: the extreme variety and professional knowledge of sake from the staff make this a perfect place for drinkers wanting to improve their sake know-how.

What to order: Yoghurt sake for a complex yet funky drink that fuses together milky and creamy yoghurt flavours with the strong hit of sake.

Sake Bar CHU CHU,  25/F, Circle Tower, 28 Tang Lung Street, Causeway Bay, 5589 4466

The post The 32 best bars in Hong Kong to visit in 2026, from dive bars to fine mixology appeared first on Foodie.

To provide you with a fine 2026 spent dining out on the best Hong Kong has to offer, follow our exhaustive guide to the 32 best restaurants in town, offering a range of both fine-dining and casual eateries, from Indian, Thai, Korean, and Japanese to French, Spanish, British, and Italian.

The 32 best restaurants in Hong Kong

1. Roganic

Imported by Michelin-starred British chef Simon Rogan, Roganic in Causeway Bay delivers an impressive tasting menu that focuses on local, sustainable, and seasonal ingredients, helping to start a discussion on farm-to-table dining and the power of vegetables. 

Why you should go: the tasting menu at Roganic reflects the greenery of Hong Kong and Asia and ranks as one of the most affordable fine-dining options in the city.

What you should order: raw bluefin tuna, is an ornate dish that brings a creamy mix of kohlrabi, kombu, apple, and apple-marigold juices together for an umami-explosion.

Roganic, Shop 402 & 403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2817 8383, book here

2. Torikaze 

Bringing together one of Japan’s most legendary yakitori chefs and Cantonese sensibility, Torikaze shot up in virality almost instantly when it opened in late 2025. Their fixed tasting menu brings Japanese chicken to the binchotan grill, seasoned heavily with a 30-year-old sauce recipe brought straight from the original restaurant in Tokyo.

Why you should go: for an irresistible taste of what yakitori ought to taste like, Torikaze offers this with classic Japanese service and precision expected in such a venue.

What you should order: tasting menu, with no à la carte menu presently, the best way to try Torikaze is through their 15-course menu.

Torikaze, 43-45/F, FORTY-FIVE Gloucester Tower, Landmark, 15 Queen’s Road Central, Central, 3501 8585

3. Amber

Richard Ekkebus, one of Hong Kong’s most celebrated chefs, opened Amber at The Landmark Mandarin Oriental in 2005, defining what fine-dining stands for in Hong Kong. The chef utilises seasonal ingredients and classic French cooking techniques.  

Why you should go: Amber is a rarity in the Hong Kong dining scene, crafting world-class French fine-dining tasting menus for nearly two decades.

What you should order: go all out with the Full Amber Experience for the best of the best of chef Richard. It includes a unique kitchen experience.

Amber, 7/F, The Landmark Mandarin Oriental, LANDMARK, 15 Queen’s Road Central, Central, 2132 0066, book here

4. Jean-Pierre

Black Sheep’s new French restaurant Jean-Pierre is the mastermind of northern French native Marc Hofmann, an ode to his late-father. Here, the food is loud, boisterous, bold, buttery, salty, and mighty proud of its old gastronomic French origins.

Why you should go: it strives to emulate the true essence of French restaurant dining and exceeds with full marks to bring a piece of France into Asia.

What you should order: pate de foie de volaille (HKD128), three yellow chicken liver and duck foie gras mousse together on a warm baguette for a piece of magic.

Jean-Pierre, G/F, 9 Bridges Street, Central, 2154 6101, book here

5. Mora

Mora is a unique gem in Hong Kong’s dining scene. Through the lens of lunch and dinner tasting menus, the restaurant sets out to showcase local Hong Kong food craft through one main ingredient: soy. 

Why you should go: if you are searching for an experience, rather than just a meal, this space shines strong with the complete service-concept-food package.

What you should order: their lunch tasting menu details all the ways soy can be applied in a broad menu.

Mora, G/F, 40 Upper Lascar Row, Sheung Wan, 9683 8590, book here

6. Fireside

Brilliant open-fire cooking is on show at Fireside, punching beef, lamb, pork, and fish with smoky flavours coming from binchotan charcoal and lychee and apple firewood. The grillhouse delivers a jolt to the senses.

Why you should go: if you’re a fiend for seared steaks and a habitual steakhouse diner, Fireside impresses with the power of its open-air Josper cooking.

What you should order: the nine-year-old 38-day dry-aged Rubia Gallega rib-eye is a Spanish cut that holds a plum tone to its raw insides, offering a charcoal flavour that’s magical on the tongue.

Fireside, 5/F, The Steps, H Code, 45 Pottinger Street, Central, 6610 8689, book here

7. Grand Majestic Sichuan

Grand Majestic Sichuan has remained consistent in a mission to serve both Sichuan’s age-old classical and modern-day dishes. With the spice level toned down to accommodate all types of spice lovers, the restaurant uncovers a plethora of Sichuan flavour, including fragrant boozy, salt-savoury, and scorched chilli, not just numbing!

Why you should go: a rarity in Hong Kong, this is Sichuanese food presented in a very fancy environment, complete with French wine and classy service.

What you should order: mapo tofu, made with Angus beef, this fan-favourite dish is rich with a beefy undertone and pleasant numbing flavour.

Grand Majestic Sichuan, Shop 301, 3/F, Alexandra House, 16–18 Charter Road, Central, 2151 1299, book here

8. Caprice

Caprice, led by chef Guillaume Galliot, exists in an exclusive club of no more than 150 restaurants in the world holding three Michelin stars. Deserving of a visit from afar, Caprice embraces a classic French dining experience, showcasing seasonal European ingredients.

Why you should go: to experience the pinnacle of fine French dining.

What you should order: the Land and Sea Tartare is a signature ingredient-driven dish showcasing Australian Wagyu beef and French Gillardeau oyster, gilded with Kristal caviar.

Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8882, book here

9. Hong Kong Cuisine 1983

Off the beaten track from Hong Kong Island’s typical foodie ‘hoods, Hong Kong Cuisine 1983 occupies a space in Happy Valley presenting fine Cantonese plates and dim sum with a creative and modern flair. Chef Silas Li leads the tasty operation.

Why you should go: traditional Cantonese flavours are elevated to a fine-dining standard, with the hospitality and complementing wine list also serving to wow diners.

What you should order: the caramelised sweet-and-sour Ibérico pork with crispy pork lard is a dish standard to Cantonese and overseas Chinese restaurants made extra sticky and delicious here.

Hong Kong Cuisine 1983, 1/F, Elegance Court, 2–4 Tsoi Tak Street, Happy Valley, 2893 3788

10. CHAAT

The hard-to-book Indian restaurant at Rosewood Hong Kong is a legend in the city for infusing traditional North and South Indian recipes with a modern touch. Named after the popular Indian snacks, a meal at CHAAT involves nibbling on multiple plates and savouring all the flavours.

Why you should go: the bold and spicy flavours at CHAAT are difficult to replicate at any other fine-dining or casual Indian restaurant in Hong Kong.

What you should order: the Old Delhi butter chicken takes the age-old recipe and drives a rich, spiced tomato base into the curry with strong fenugreek notes.

CHAAT, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here

11. The Steak House

Housed inside the Regent Hong Kong, The Steak House delivers a stellar beef programme, featuring steak cuts from six countries and a complementing hearty salad bar. This beef emporium fuses its rich history with modern flair.

Why you should go: enjoy dining alongside Hong Kong’s longest-surviving (over 40 years old) charcoal grill, which imparts a powerful, smoky touch.

What you should order: the Hanwoo striploin holds a buttery, crisp exterior that oozes with beefy juice on impact, perfect for medium-rare steak lovers.

The Steak House, G/F, Regent Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here

12. Samsen (Sheung Wan)

Head to Samsen and transport yourself to the busy world of a Thai street market, chomping on curry-seasoned, spice-attacked, and sweet-toned plates that will make you wish you were on a beach in the land of the mango.

Why you should go: Samsen’s atmosphere is magnetic, with a good balance of sound and light that makes the restaurant a prime spot for groups.

What you should order: the khao soi (HKD158) promises a bowl of goodness, with yellow curried chicken or beef, bouncy egg noodles, pickled mustard greens, and plenty of fresh herbs to match the creaminess of the broth. 

Samsen, G/F, 23 Jervois Street, Sheung Wan, 2234 0080, book here

13. Lau Haa Hot Pot Restaurant (Causeway Bay)

The first and origins location of the fan-favourite Lau Haa Hot Pot Restaurant deserves all the credit for its quality beef platters, cut in house by their butchers. The main attraction of the hot pot haunt is their old-school interior, matching the style of any former housing estate eatery.

Why you should go: their meat is ordered in bulk to ensure prices remain affordable, with the best cuts of beef sourced from the region.

What you should order: Da Hong Poo beef platter (5 kinds) (HKD448) offers a chance to sample all the beautiful cuts of beef made for dunking in a savoury pot of goodness.

Lau Haa Hot Pot Restaurant, Shop A, B/F & G/F, Lockhart House, 440 Lockhart Road Causeway Bay, 2214 9388

14. Leela

Led by former CHAAT chef Manav Tuli, Leela takes diners on a unique culinary journey, exploring India’s influential empires and the flavours found embedded deep in the country’s history. The restaurant prepares meat with a sublime sweet, smoky touch.

Why you should go: fans of CHAAT and chef Manav owe themselves a visit to Leela, where he continues to serve up delicious, creative Indian dishes using premium ingredients.

What you should order: the Lucknowi tokri chaat features a unique edible potato basket accented with sweet and sour chutneys.

Leela, Shop 301–310, 3/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, 2882 5316, book here

15. Trattoria Felino

Since opening in 2024, Trattoria Felino has earned a serious reputation for producing quality Italian fare. Best enjoyed with a small table to maximise your spoonfuls of their snappy starters, pasta, and meaty secondi, make sure to order a lot as reservations are hard to come by.

Why you should go: this is Italian food sourced from grandmotherly kitchens in Italy and made with heart in Hong Kong, bursting with flavour.

What you should order: Tubetti, this cuttlefish and squid ragut evokes the flavours and nostalgia of Italy’s southern sea-faring regions.

Trattoria Felino, Shop 3&4, G/F, Pao Yip Building, 1-7 Ship Street, Wan Chai, 5697 4477, book here

16. Racines

Set in a fine-dining space but ever so approachable, Racines invites the earth and vegetal creations of southern France to the dining table in Sheung Wan. The one Michelin star restaurant excels with a menu cycling through new recipes created by chef Romain every two months. 

Why you should go: with a limited number of seats filling the Sheung Wan restaurant, the chef and server team can intimately cater to your needs and meal.

What you should order: Genèse (HKD1,388 pp.), their dinner menu is suitable for exploring Racine’s philosophy: French food deconstructed with nature in mind.

Racines, G/F, 22 Upper Station Street, Sheung Wan, WhatsApp 5742 6539, book here

17. Ladies Street Sik Fan Co. (Tsim Sha Tsui)

The second location after the restaurant’s Mong Kok flagship, Ladies Street Sik Fan Co. amps up the nostalgic factor in Tsim Sha Tsui with the whole restaurant decked out in red neon and lanterns, old-school seating, and traditional table seating.

Why you should go: dining here is a chance to explore what the 1980s of Hong Kong looked like for an hour or two drinking and eating.

What you should order: fried prawn & egg with black truffle (HKD158), a traditional home-style dish amplified with the aroma of shaved black truffle.

Ladies Street Sik Fan Co., Shop A, B/F, The Pinnacle, 8 Minden Avenue, Tsim Sha Tsui, 

18. Prince and the Peacock

Black Sheep’s third and most grand Indian restaurant Prince and the Peacock at Tai Kwun opened earlier this summer with a ruckus, proving success of a mission it set out to complete: tender a palatial experience to guests with supreme flavours at affordable value. 

Why you should go: the service and the rich buttery curry flavours make for a meal steeped in depth and purpose. 

What you should order: Gosht Rogan Josh is a winner in our books, capturing the fatty and gamey lamb flavours with a dark aromatic curry base.

Prince and the Peacock, 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, 2154 6104, book here

19. Jimmy’s Kitchen

One of Hong Kong’s oldest restaurants is embracing its new form and location in style. Jimmy’s Kitchen keeps with its former regal look and the old menu, adding new contemporary dishes monthly and quarterly to build on legacy and history.

Why you should go: you can eat a piece of history and dishes enjoyed by Hong Kongers decades past in Central.

What you should order: chicken supreme Kiev, the chicken dish is creamy, garlicky, buttery, and heavy on the portion size. 

Jimmy’s Kitchen, M/F, Pedder Building, 12 Pedder Street, Central, 2526 5293, book here

20. Tim Ho Wan (K11 Art Mall)

In late 2024, Hong Kong’s signature dim sum restaurant Tim Ho Wan opened its new flagship location, a markedly polished branch made for fancier yum cha. It is a departure from the old-school image of the brand, with more modern dim sum bites introduced.

Why you should go: enjoying an expansive dim sum menu at a trusted dim sum restaurant chain making Hong Kong proud across the world.

What you should order: BBQ pork (HKD188), because Tim Ho Wan nearly perfects a roasted meat dish balancing both sweet and savoury touches. 

Tim Ho Wan, Shop 119, 1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, 2489 8918

21. Aire

Aire, located inside the shiny Lee Garden One mall, takes familiar Spanish plates to the Basque grill, lighting a fire and inducing aromatic flavours. The menu takes aim at fan-favourite tapas dishes and seafood and meats imported from the Med and made for sharing on the table.

Why you should go: the restaurant is designed for dining in big groups, well suited for gatherings held outdoors on their patio when the weather plays fair.

What you should order: Milk fed lamb shoulder, grilled and served over plump potatoes, this lamb is perfectly fatty and gamey, making for a good sharing dish.

Aire, Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, book here

22. Clarence

Clarence is highly confident and strong with its offering to the city, modernising old-school dishes for the new-school palette. Their gastronomy is bold, aromatic, colourful, and boisterous, designed by a multi-Michelin starred chef.

Why you should go: the French restaurant brings a classy, new wave approach to dining that is rare in Hong Kong with more unique flavours on the menu.

What you should order: the sea bream with gremolata sauce imparts a smokey and umami-laden bite with its kiss from the Josper grill.

Clarence, 25/F, H Code, 45 Pottinger Street, Central, 3568 1397, book here

23. CENSU

Going from strength to strength to strength, CENSU shows Hong Kong the evolution and creativity that can sprout out of Japanese cuisine. The chef team are adept in bringing local flavours to the landscape at this experimental spot.

Why you should go: each dish is hearty and packed with loud flavours, well-suiting a pairing with their top cocktails and sake.

What you should order: the Tuna Kama takes on a beef-like uber-meaty flavour upon tasting that pairs excellently with its accompanying green sauce.

CENSU, G/F, 28-30 Gough Street, Central, 2997 7009, book here

24. Lai’s Kitchen

Eagle-eyed foodies and those who are fans of Flower Drum can enjoy the similar great flavours of restaurateur Nansen Lai at his upscale dai pai dong restaurant Lai’s Kitchen. Here, you may recognise your favourite dai pai dong dishes, but also claypot rice bowls spiced up with premium ingredients. 

Why you should go: this is for dai pai dong lovers that want to enjoy a meal in a more clean environment with dishes packed with fancy ingredients.

What you should order: chili fish maw claypot rice for a fusion of the delicate fish maw meat, a spicy infusion, and the crisp of the rice cooking within the claypot.

Lai’s Kitchen, 1/F, Harvard Commercial Building, 105-111 Thomson Road, Wan Chai, 6803 1818, book here

25. Man Ho Chinese Restaurant 

Housed in a five-star hotel on top of a luxury mall, Man Ho Chinese Restaurant delivers a true Chinese banquet experience in one of the fanciest parts of town. Each plate is crafted using simple ingredients and excels with robust flavours. 

Why you should go: this Michelin-starred restaurant brings old-school Cantonese dishes to a new light with creative plating and serving.

What you should order: their deep-fried Australian Wagyu beef cheek is packed with juice with a crisp exterior shell that harbours a complimenting crunch. 

Man Ho Chinese Restaurant, 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2810 8366, book here

26. O’rm

As Korean food took Hong Kong by force in 2025 and will continue to intrigue diners in 2026, O’rm dishes out contemporary Korean plates in a fancy space without breaking the bank. The menu relies heavily on the chef’s nostalgic family trips to Jeju Island and seafood dishes from the island province.

Why you should go: for a Korean experience that is neither fancy fine-dining nor casual and indulgently greasy, this is your best bet for refined bites.

What you should order: Yukhoe, this seasoned raw beef dish brings an umami explosion with soy glaze, caviar, and tartare.

O’rm, G/F, 8 On Wo Lane, Sheung Wan, 5500 3679, book here

27. FRANCIS

Wan Chai’s long-standing Israeli restaurant FRANCIS exports not just the food but culture of the country and its surrounding regions. There is a heavy concentration for dips and starters, paired up nicely with Middle Eastern-inspired meaty mains.

Why you should go: explore a rare cuisine in Hong Kong within a burgeoning landscape for Middle Eastern flavours here.

What you should order: the chicken schnitzel symbolises Israeli food culture with a crispy shell and juicy body, pairing nicely with their lemony cabbage salad and aioli. 

FRANCIS, G/F, 4-6 St Francis Street, Wan Chai, book here

28. Té Bo

Té Bo inhabits a distinctive space in Hong Kong where fancy dining experiences have not yet inhabited, earning a reason to travel to Quarry Bay for a quality meal full of detailed craft and excellent ingredients. 

Why you should go: their menus work well on both the eyes and palette with great attention for creating edible art.

What you should order: three-yellow chicken excellently showcases the salty power of locally-bred chicken in a deconstructed painting-like dish.

Té Bo, 2/F, Two Taikoo Place, 979 King’s Road, Quarry Bay, 6806 6012, book here

29. La Rambla

La Rambla takes inspiration from Barcelona’s La Rambla street boasting quality food and your typical European al fresco vibes. At ifc, the restaurant promotes real traditional Spanish cuisine, paired up with refined service and a sensational view of Tsim Sha Tsui.

Why you should go: the restaurant has enjoyed more than a decade of business in Hong Kong, earning a reputation for its food.

What you should order: oxtail and caramelised onion tarte tatin with foie mousse for an umami-explosion in your mouth.

La Rambla, Shop 3071–73, 3/F, ifc mall, 8 Finance Street, Central, 2661 1161, book here

30. Ăn Chơi

Crowned a Michelin Bib Gourmand in 2024, Ăn Chơi imports not only the flavours of Vietnam, but the street feel of the country with a restaurant dressed entirely out of relics brought over by the owners. Expect hearty and homely Vietnamese plates.

Why you should go: go back to the basics of home-style cooking here with food that is cooked from the heart straight from the recipe books of Vietnam.

What you should order: gà nướng, the grilled lime leaf chicken is a quality bite with strong smacks of lemongrass, herbs, peanut, and sesame.

Ăn Chơi, Shop A, 15-17 Mercer Street, Sheung Wan, 5286 1517

31. WING

WING has earned a grand reputation for its classic-meets-modern Cantonese tasting menus that uses the most premium of ingredients. Chef Vicky Cheung seeks to promote the bounty of Hong Kong with ornate platting and top wines paired with. 

Why you should go: understand how far Cantonese food can be elevated with their precise and painting-like cooking.

What you should order: baby pigeon (tasting menu) is infused with sugarcane to offer a succulent bite with a honeyed aftertaste succeeding gamey flavours. 

WING, 29/F, The Wellington, 198 Wellington Street, Central, 2711 0063, book here

32. The Legacy House

Inside the Rosewood Hong Kong, The Legacy House is a palace of Cantonese cuisine tending a truly luxurious experience for those seeking to explore the roots of food in this part of Greater China. The restaurant won its first Michelin star in 2024. 

Why you should go: the view plus tasting menus and grandiose service make for an outstanding time for you and your company.

What you should order: steamed spotted garouper fillet, this dish presents the simplicity of Cantonese cooking with boisterous flavours.

The Legacy House, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here

The post The 32 best restaurants in Hong Kong to try in 2026, from casual to fancy-dining appeared first on Foodie.

The celebrated food master made her name opening French-meets-Chinese TATE Dining Room more than a decade ago and with soy-speciality Mora opening in the same neighbourhood nearly four years ago. Now, JIJA by Vicky Lau has come to market.

If her first two restaurants are an ode to cherished flavours from her roots in Hong Kong, JIJA, found inside the new Kimpton Hong Kong hotel, is a celebration of southwest China, namely Yunnanese and Guizhou cuisine. 

Upon opening, JIJA has launched their five-course dinner tasting menu (HKD590) to introduce Hong Kong diners to the snappy, fragrant, and peppery Chinese fare. Formerly, our city has only played host to lowkey Yunnan rice noodle restaurants, so this restaurant is a refreshing welcome.

The meal kicks off strong with a trio appetiser selection: chicken liver parfait, rushan cheese spring roll, and lime shredded chicken. Served with scallion focaccia, the parfait is frothy, moist, and unctuous, perfect to get your tastebuds working.

The cheese spring roll introduces a herbal note to the palate with tomato & fennel pollen sandwiched in between the haloumi-like cheese, whilst the Sichuanese oil-coated chicken wakes you up for more meaty stuff to come. 

For a choice of soup, I went for the smoked tofu pumpkin & wild mushroom soup. The soup is cooked with morel but lacks a woody and beefy mushroom punch expected from the fungi. The flavour profile from the soup is more subtle and soothing than loud. JIJA’s host and co-owner Romain Herbreteau did mention that they may call the dish a ‘bamboo soup’ in the future owing to the ingredients’ more important role in the dish.

The wok-fired Chinese chive deluxe comes to the table following the first two courses. This dish brings a Yunnan twist to a Cantonese classic with jizong mushrooms which amps up the salty hit of each bite. Dried squid and baby silver fish is also added into the mix. The chives themselves are super fresh and offer a crunch and sweet ending. In Hong Kong, it really is hard to find fresh vegetables to eat, but not here.

For the main course section of the menu, I picked the dry aged roasted pigeon, tempered on the Josper grill and served with a lemongrass dipping sauce and pigeon jus. Crisp on the outside and pink inside, each bite on the bird is plump and slightly fruity.

As a final main, the dai sou beef soup noodle comes with a brimming fragrance and a strong beefy hit. It is evident that the soup noodles and soft beef chunk has been brewed from the beginning with spices flowing through each component of the bowl, rather than the soup made and noodles and beef added later.  

And if I hadn’t had enough for this menu, I ended the meal with one too many pickings of the Yunnan Paris-Brest, a Chinese twist on the French choux pastry dessert. The desserts’ peanut praline cream part is utterly consuming and a naughty sweetness to indulge in.

Our verdict of JIJA by Vicky Lau

JIJA is the place for you to explore what Yunnanese cuisine is about. Each dish served in their five-course dinner tasting menu is dynamic and vigorous. Dishes like the chicken liver parfait, roasted pigeon, and dai sou beef soup noodle are standouts for presenting the power of the cuisine and its aromatic depth.

JIJA by Vicky Lau, 15/F, Kimpton Hong Kong, 11 Middle Road, Tsim Sha Tsui, 3501 8555, WhatsApp 6806 5505, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post JIJA by Vicky Lau review: Yunnan cuisine takes the posh stage in Tsim Sha Tsui appeared first on Foodie.