The best new restaurants in Hong Kong 2026

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.

Experience modern, refined interpretations of Fujian cuisine at Hokkien House, a fine dining venue dedicated to showcasing one of China’s most distinctive regional cuisines. Led by Zhangzhou-born Chef-Patron Levi You, the restaurant transforms familiar home-style dishes and street food from his upbringing into elevated creations that spotlight natural, seasonal flavours. On the menu, you’ll find dishes separated into nine categories inspired by different parts of Fujian, allowing diners to sample a wide variety of the province’s cuisine. Start with seafood appetisers such as boiled hand-lined Dongshan squid with assorted sauces, threadfin fish ‘rice’ with fish jus jelly and vinegared seaweed, or hot braised giant conch in house-seasoned brine. For mains, diners can expect classics such as Buddha Jumps over the Wall, chicken broth with sea clams and chicken mousse-stuffed bamboo pith, steamed glutinous rice with mud crabs, and steamed large yellow croaker with 20-year-aged preserved radish. Whether you're a fan of regional Chinese cuisine or just looking for your next great culinary deep dive, Hokkien House delivers an unforgettable, sensory-rich experience.

Head up Elgin Street to find The Boar, a casual gastropub from the unstoppable crew behind local favourites like Twist Pasta Bar, Terracotta Lamma, Bourke’s, Mendel’s, and Honky Tonks Tavern. Known for creating some of the city's best laid-back hangouts, the team is bringing that same buzzy, welcoming energy to this modern British pub concept. Here, you can expect modern takes on British pub classics – think scotch eggs with black pudding and brown sauce, prawn cocktail toast, loaded jacket potatoes, and a good ol' portion of fish and chips. To wash it all down, the pub offers an impressive rotation of over 20 beer options alongside a curated range of craft cocktails. Be sure to leave room for their decadent sticky toffee pudding for a quintessential British finish.

Causeway Bay’s dining scene just got a major injection of all-day energy with the arrival of Commune Maison, a wildly popular dining-and-bar concept from mainland China making its Hong Kong debut at Lee Garden Three. Whether you are looking for a laid-back spot for a casual lunch, a breezy afternoon tea, or a buzzy evening hangout, this all-day dining venue shifts to match your mood. To compliment its laid-back vibe, the restaurant’s warm, open interiors spill out into the surrounding neighbourhood through an inviting street-facing design. As for its offerings, Commune Maison’s menu consists of a wide variety of casual bites like Neapolitan-style pizzas, pasta, juicy burgers, and all-day brunch plates. In the mood for a drink? Pick your poison from options such as global craft beers, barrel-aged cocktails, wines, and speciality cocktails.

After a brief hiatus, the iconic Café is reopening its doors on September 4 on Landmark Atrium’s first floor. As a staple of the Central neighbourhood since 2001, the restaurant has traded its former look for a sun-drenched, Tuscan-inspired terrace aesthetic. The signature open-air balcony and beloved intimate booth seats remain, now enveloped in a warmer, earthier palette that lets in plenty of natural light for prime people-watching over the shoppers below. The menu has also received a stylish makeover, weaving Japanese influences into its classic French foundations. Elevated returning favourites like the Boston lobster spaghetti and fresh crab meat au gratin join decadent sharing plates, such as table-side Dover sole meunière. For a sweet finish, the new table-side dessert trolley offers a rotating mix-and-match pastry experience, while mixologist Kenzo Lee introduces the venue’s very first bespoke cocktail program to perfectly pair with a leisurely afternoon.

Bistrot’s Suzette brings classic, unpretentious Parisian dining to the neighbourhood of Kai Tak. The menu serves up timeless French staples – from steak tartare and beef bourguignon to their signature Crêpe Soufflé à la Suzette – paired with an in-house pâtisserie menu, late-afternoon l’apéro sessions, and weekend brunches. Designed with vibrant burgundy accents and hand-painted murals, the venue also has a pet-friendly terrace that’s perfect for alfresco dining.

Tsim Sha Tsui welcomes Canton Library, a stunning new modern-heritage Chinese concept perched on the 29th floor of One Peking. Unlike traditional Cantonese banquet halls, this gorgeous venue dives deep into the rich, diverse flavours of Lingnan culture, drawing inspiration from the historic coastal trade routes that shaped southern China. With floor-to-ceiling panoramic views of Victoria Harbour serving as the ultimate backdrop, Canton Library is sure to be an absolute stunner for your next date night or celebratory feast. Expect a menu that perfectly balances heritage craftsmanship with modern flair under the guidance of Executive Chef Junno Li and Executive Dim Sum Chef Leung Kwok-wa. The hot kitchen goes heavy on premium coastal seafood, while the dedicated dim sum program takes nostalgic comfort bites and transforms them into elegant, flavour-packed creations. Be sure to pair your meal with a curated cocktail from their beverage program, which bridges traditional Chinese tea culture with contemporary mixology. Think tea-led cocktails like the Oolong Old Fashioned or a refreshing Osmanthus Fizz.

Chiu San is the latest addition to Hong Kong’s fusion restaurants, offering cross-cultural Chiu Chow and Japanese fare. Run by the third-generation heirs of a long-standing Chiu Chow restaurant, this stylish new spot breaks traditional rules by blending the region’s deep, complex flavours with refined aesthetics of Japanese cuisine. The menu revolves around four meticulously crafted Japanese-style teishoku sets that bridge the two cuisines. Standouts include the stone-grilled beef short rib smothered in a rich, house-blended Chiu Chow satay and teriyaki sauce, and the soy-glazed fish sauce chicken Thigh served under a smoking dome and finished with aromatic black garlic oil. What’s more, the restaurant also offers snacks like pomegranate-shaped chicken dumplings, flash-fried to golden perfection, packed with chicken, ham, and shiitake, and topped with fish roe. 

Aoi by Kaiyō, the latest contemporary offshoot of Japanese restaurant Kaiyō, fuses fine dining with a youthful, trendsetting energy. Building on its sister restaurant’s oceanic theme, Aoi –translating to ‘blue’ – bridges the refined elegance of cold kappo dining with the spirited, smoky warmth of charcoal-grilled yakitori. Here, diners can expect a playful approach to Japanese cuisine, where strict culinary traditions and precise knife work meet intricate, modern presentations. Savour jet-fresh seafood with inventive creations such as seafood sashimi cake, European glass seafood cup, and taco sushi. Alternatively, the comforting Kansai-style sukiyaki is sure to please.

For carnivores searching for a refined restaurant, Gyu+bar by Miyoshi combines Japanese elegance with French finesse to create decadent fire-grilled dishes. Gyu means ‘beef’ in Japanese, so unsurprisingly, beef is the star of the show here. Sink your teeth into the newly launched Wagyu-led tasting menu featuring standout items like a 15-hour slow-simmered truffle beef wine, Kagoshima A5 Wagyu sashimi, and Kagoshima Wagyu tenderloin fired in a custom lava-rock kiln burning lychee wood at over 500°C. Alternatively, the restaurant’s menu also offers elevated seafood dishes such as Japanese-style steamed abalone gently braised and smoked before being served with yuzu kosho beurre blanc. Be sure to pair your wood-fired dishes with GYU+ Bar by Miyoshi’s curated selection of wines, sakes, cocktails, and mocktails.