The best new restaurants in Hong Kong 2025

Le Colvert, meaning ‘the mallard’ in French, is a restaurant that spotlights duck in its offerings. Aside from the food, this Sai Ying Pun eatery is decked out in duck-themed paintings and figurines – even the waitstaff’s uniforms pay homage to mallards with duck-printed dark green and brown ties. On their menu, you’ll find a head-to-tail selection of duck cuts. Standouts include the tasting platter, which comes with smoked duck breast slices, pâté en croute, foie gras, and gizzards confit; crispy confit duck leg paired with a rich duck jus; and the duck egg omelette topped with porcini. They’ve even got teeny duck-shaped almond financiers with Armagnac-poached cherries for dessert!

With over 500 locations worldwide, Korea’s premium tteokbokki restaurant chain, Young Dabang, has finally brought its beloved spicy rice cakes to Hong Kong. Situated in New Town Plaza, this Korean restaurant is known for its signature 35cm mega tteokbokki hot pot, topped with instant ramen and fish cakes slathered in a spicy sauce. Young Dabang’s signature dish is also available with drool-worthy toppings like grilled brisket, fried squid, sundae (Korean blood sausage), and melted mozzarella cheese. Don’t forget to order sides like kimbap, fried chicken, cheese balls, and fried dumplings for a belly-busting meal.

The minds behind casual Korean eatery Bingo and Cook have launched The Jeju, a sleek K-BBQ joint in Langham Place. Aside from paying homage to Jeju in its name, this venue also spotlights one of the island’s main exports: premium Jeju black pork. Aside from offering various cuts of pork, The Jeju’s menu also has specials like soy-marinated raw crabs, yukhoe (Korean-style beef tartare), and beef sashimi. Be sure to order their signature dolharbang dessert, which features black sesame chocolate moulded into a mini traditional stone statue.

Hong Kong’s time-honoured teahouse, Ling Heung Tea House, has crossed Victoria Harbour and opened a second location in Tsim Sha Tsui. It’s open 24/7 and is perched right by Knutsford Terrace, making it the perfect spot to grab a bite after a wild night out. Expect to see waitresses pushing around trolleys full of piping hot dim sum like har gao, siu mai, char siu buns, and much more. Just remember to grab your stamp card before you dash across the dining room to snag the first bamboo steamer. 

The team behind Trattoria Felino and chef Thanit Changchai – formerly from Thailand’s popular noodle chain Thong Smith – have launched Mama Tiger Noodles in Kau U Fong. Start with light appetisers like spicy fruit salad, Thai fried chicken, or wontons tossed in tom yum sauce, before slurping up flavourful soup noodles such as khao soi, Wagyu beef boat noodles, and yen ta fo (fishballs with flat rice noodles). Pair your dishes with an ice-cold Singha beer or fresh coconut water, and you’ll be transported to Bangkok’s vibrant street-side eateries.

Chengdu’s Michelin-starred and Black Pearl diamond-awarded restaurant, Chengdu Yan, has opened its doors in Lan Kwai Fong. This venue blends punchy Sichuanese fare with Cantonese culinary techniques to create offerings that showcase the best of both cuisines. Flick through Chengdu Yan’s menu to order plates such as Buddha Jumps over the Wall, steamed yellow croaker with huang gong chillies, or da hong pao-infused smoked pigeon.

Chef Edward Voon combines multicultural Singaporean flavours, refined Cantonese culinary craft, and French techniques at his eponymous restaurant, Voon by Edward Voon. Get ready to indulge in unique takes on timeless Singaporean classics like seafood laksa linguine, beef tenderloin tartare topped with caviar and oyster cream, roast pandan chicken rice, mud crab au gratin with macaroni, and rock pigeon seasoned with Chinese five-spice. This Kennedy Town-based restaurant also features Voon Retail, an offshoot that sells seasonal sweets and savouries inspired by chef Voon’s signature creations.

After a brief renovation, Japanese ramen spot Next Shikaku has reopened its doors on Central’s Gough Street. Originally hailing from Osaka, this noodle bar specialises in ramen broths crafted with premium Japanese oysters. Whether you prefer your ramen with clear broth, in a silky broth enriched by pork and chicken, or served as tsukemen, Next Shikaku’s umami-rich soups are sure to please. Plus, their ramen bowls come with various toppings like smoked chashu, cherry wood-smoked eggs, seaweed, and of course, plump oysters.

Drop by Yorucho, a modern izakaya in Causeway Bay, for contemporary Japanese and Korean-inspired dishes. Here, you’ll find delights like nori tacos garnished with red prawn oil and prawn salt, robata-grilled items topped with kiwi glaze, as well as hearty mains like noodles in a rich beef bone broth slow-cooked for 72 hours. If you’re in the mood for a drink, swing by Madara, the restaurant’s bar, for creative cocktails. In addition to classic tipples with Japanese twists, such as the Bloody Mary paired with dashi broth, Madara also offers original creations like the Sakura Shochutini made with Japanese gin and sweet potato shochu.