The best new restaurants in Hong Kong 2026

Another contender in Hong Kong’s homemade pasta bars, The Spoon brings a unique, fusion touch to this iconic comfort meal. Tucked away on Gough Street, this new Central joint offers an intimate, casual dining experience for pasta lovers in town. The menu features a selection of authentic Italian classics alongside innovative creations by head chef Dylan that incorporates elements from his Malaysian roots. 

Seafood lovers will delight in the signature crab meat with lemon chilli mixed pasta, which pays homage to Malaysia’s classic chilli crab in a tangy and refreshing dish. Another fusion highlight is the Wagyu bolognese ragu bianco with curry coconut cream pappardelle, a surprisingly homey creation that harmoniously blends Malaysian curry with classic white ragu. Served alongside the pasta is a selection of starters ranging from homemade focaccia and beef tartare to southeast Asian fusion mains like Malay-style sambal striploin and baked bak kut teh short rib.

As Hong Kong’s first modern Central Asian restaurant, Yurt adds to our city’s diverse dining scene with the region’s nuanced flavours, unpretentious recipes, and homey hospitality. Founded by a trio of Central Asian natives — head chef Marat Zakaryayev, Ali Nuraly, and Xeniya Tregubenko — Yurt is a homage to the traditions and cultures of Kazakhstan and its neighbours. 

The restaurant’s interiors eschew luxurious decor for a stripped back dining space that draws minimal attention away from the stars of your experience — Yurt’s menu of authentic halal dishes and innovative, zero-ABV drinks programme. Guests can explore the restaurant’s offering of Central Asian staples through a six-course tasting menu (from $488 per person) or tailor your culinary experience with the à la carte menu. 

A highlight of the menu is the refreshing achichuk, a dish of cherry tomatoes and quinoa that eases you into a one-of-a-kind dining experience. A must-try is the beshbarmaq, a dish of noodle parcels, beef, and horse meat sausage in a clear broth that offers a traditional and authentic taste of Central Asian flavours. Standing by its halal philosophy, Yurt offers a curation of sparkling teas, zero-proof cocktails, as well as traditional hot teas to pair with your meal. Try the aromatic Samarkand Spice mocktail, an aromatic mix of star anise, cinnamon, and nutmeg that enhances each course.

Viral floral restaurant Tomacado has brought its ever-Instagrammable, forest-style casual dining concept to Kai Tak. Tomacado Café promises to be a welcoming oasis for citydwellers to relax, unwind, and enjoy delicious food in amicable company. In addition to the brand’s iconic garden-themed interiors where diners are surrounded by vibrant floral arrangements, the Kai Tak location also extends this nature-centred concept to its spacious, pet-friendly outdoor terrace. 

The menu offers a curation of light, casual items such as soups and salads alongside hearty specialties like all-day brunch platters and pizzas. Meanwhile, signatures such as Korean-style spicy creamy beef steak pasta and silky egg with foie gras and beef rice in French style both showcase a spirit of fusion and innovation that has become representative of Tomacado’s brand. 

Drop by Osteria Uno in Tai Kok Tsui to enjoy rustic Italian fare. The restaurant’s menu features beloved classics, including light appetisers, traditional pasta, artisanal pizzas, charcoal-grilled entrees, and delectable desserts. Helmed by chef Bhupendra Singh, who’s worked for internationally renowned chefs including Gordon Ramsay, Mario Batali, and Enrico Bartoli, Osteria Uno’s diners can expect to be in good hands. Aside from regularly offering handmade pasta and pizza, this Italian joint also offers weekend brunch exclusives and daily happy hour deals, making Osteria Uno your new must-visit destination. 

Kumamoto’s popular tsukemen (dipping ramen) restaurant, Tsukemen Gyorai, has opened its first international branch in Hong Kong. They’re best known for their balanced, rich, yet refreshing broth, a unique feat in the ramen industry. The tsukemen broth starts with 50kg of pork bones, pig trotters, ribs, chicken bones, and chicken feet – all of which get crushed to release flavours during the cooking process. After the stock has boiled for a day, the chefs add a rich fish essence – made from sardines, mackerel, anchovies, and bonito – along with homemade spicy miso, onions, garlic paste, and ginger to balance the richness of the bone broth. Aside from its tonkotsu and fish ramen, diners at Tsukemen Gyorai can slurp up the restaurant’s signature curry tsukemen, or the mega spicy version if you like your food fiery hot.

Chef Vicky Lau of two-Michelin-starred Tate Dining Room and one-Michelin-starred Mora has unveiled Jija by Vicky Lau, a casual Chinese bistro that reimagines classic Yunnanese flavours. The restaurant’s name comes from a colloquial Cantonese term for chattering, which encapsulates the welcoming, laidback energy that Jija wants its customers to enjoy when dining. Expect to savour signature produce from Yunnan in plates like seasonal assorted mushroom salad, pu’er tea-smoked three yellow chicken, pork fat fried rice, and stir-fried seasonal vegetables cooked in yancai gao. Jija’s innovative Chinese flavours can also be found in desserts like chocolate soufflé tart with Sichuan peppercorn ganache and Paris-Yunnan with roasted peanuts, as well as a curated list of wines sourced from China’s premier wine regions. 

If Tokyo’s highly rated yakitori spot Torishiki, considered one of the most difficult restaurants to book in the city, has long been on your bucket list, the end of the queue is in sight, as the Torishiki Ichimon group has brought its yakitori concept to Hong Kong!

Now open at the Forty-Five dining destination in Landmark, Torikaze is the latest offering by Japanese master chef Yoshiteru Ikegawa, whose expertise in yakitori cuisine is second to none. At Torikaze, the main focus is the preservation of Tokyo-style binchotan grilling, showcased through a sensory dining experience featuring premium ingredients and disciplined techniques. Chef Ikegawa’s protégé, chef Ryo Matsui, brings decades of training and a deep understanding of yakitori flavours to Hong Kong diners.

Torikaze’s seasonally refreshed lunch set ($350-480) includes comfort dishes like oyakodon and chicken soup with somen, while the omakase dinner menu ($780) features signature skewers and hot dishes. Guests who’d like to take control of their courses can also turn to the à la carte options to curate their own selection of skewers, or add on dishes such as chicken soup, specialty rice bowls, and even grilled chicken ramen.

Experience contemporary takes on traditional Cantonese cuisine at Pedder Chinese, the latest dining addition to Central’s historic Pedder Building. Led by executive chef Eric Chan, this Cantonese restaurant is dedicated to delivering refined yet authentic and approachable fare, whether they’re creating small plates or showstopping entrees for sharing. Signatures here include stir-fried crabs with chilli peppers served in a claypot, stir-fried sole fish with leeks, crispy pork ribs with honey and black olives, black pepper Kuruma shrimp, and crispy skin chicken prepared two ways. 

La Vache!’s latest spot in Central serves the same no-fuss Aujourd’hui menu, where diners are greeted with a basket of freshly-baked baguette and a crisp salad upon arrival, followed by servings of USDA Prime ribeye and unlimited golden frites. 

The Exchange Square branch brings back one of Central’s most popular watering holes: a dedicated bar stretching along La Vache!’s storefront. While you’re sipping on a glass of red with coworkers, friends, or a date, peruse over the bar menu for a selection of location-specific hearty snacks.