Ankôma

After three years in Tsim Sha Tsui, contemporary French-Japanese restaurant Ankôma has relocated to an elegant, 28-seater venue in Causeway Bay. Helmed by 2025 Michelin Young Chef Award winner Frankie Wong, the restaurant features a larger kitchen and dedicated ageing facilities, empowering the team to elevate dry-ageing and fermentation techniques while deeply integrating Hong Kong’s vibrant food culture into the menu. As of mid-September 2026, diners can experience Ankôma’s 10-course debut tasting menu, showcasing chef Frankie’s elevated creations that fuse French and Japanese techniques. Standout creations include a reimagined Hong Kong curry fish ball made with grouper, lion’s head meatball with a local twist, and three yellow chicken prepared three ways. Additionally, the restaurant’s reopening introduces Ankôma's first dedicated pastry program by chef Tina Lam, rounding out the experience with nostalgic, texturally rich creations like a coconut, lychee, meringue, and hojicha dessert.