The latest Hong Kong food news and events 2026

Island Shangri-La and Shangri-La Fuzhou are joining forces from January 15 to 17 for an exclusive lunch and dinner collaboration at Ming Pavilion to present an elevated take on Huaiyang, Minnan, and Fuzhou cuisines, inviting chef Ma Xupeng of Shangri-La Fuzhou’s one-Michelin-star Jiangnan Wok · Rong to Hong Kong for the occasion.

Chef Ma and Ming Pavilion’s chef Jack Lam have designed a five-course lunch menu ($488 per person, $688 with tea pairing) that includes Minnan-style marinated cucumber, chilled baby geoduck, steamed threadfin fish with red wine lees sauce, and red braised pork belly with preserved mustard greens and octopus, wok-fried fish noodles, and fish maw in yellow croaker ‘lion head’ soup, preserving the essence of Huaiyang flavours. With the eight-course dinner menu ($988 per person, $1,188 with tea pairing, $1,488 with wine pairing), chef Ma and chef Lam will wow diners with Yongchun aged vinegar crispy eel, crab meat tartare with Xiapu seaweed and caviar, crispy skin eight treasure ginger duck, and brown sugar lotus root starch, Wensi tofu, and four-fruit dessert soup, on top of centrepieces from the lunch menu, such as the threadfin, pork belly, and fish maw.

Legendary sushi chef Shinji Kanesaka will be returning to his namesake restaurant in Hong Kong this month for two days on January 23 and 24 only to demonstrate in person to an exclusive group of diners exactly why his restaurant in Japan is crowned with two Michelin stars and countless accolades. This will be a rare opportunity to indulge in nigiri sushi crafted by the acclaimed master himself.

Omakase sushi is wholly dependent on the freshest catches of the day and available seasonal offerings, but to give you an idea of what you could expect from chef Kanesaka’s two-day stint in town, the regular lunch omakase menu features selections such as fatty tuna, horse mackerel, sea urchin, and baby sea bream, while the dinner nigiri menu favours amberjack, lean tuna, tiger prawn, salmon roe, sea eel, medium fatty tuna, and much more. Japanese snow crab has also been mentioned as an ingredient that will feature in chef Kanesaka’s special menu, so that’s something to look forward to.

Catch the fleeting truffle season this winter. Périgord black truffle takes centre stage at Regent Hong Kong’s bar and lounge. At Qura Bar, a limited-time four-course menu (Jan 12-Feb 13; HK$1,280, with optional pairing) crafted by Regent Hong Kong Culinary Director Chef Ciro Petrone and Qura Bar Head Chef Raymond Yip elevates the prized fungus with fine-dining finesse. Complete with hand-pinched plin ravioli, the feast is all about silky texture and savoury depth. Over in The Lobby Lounge, Black Truffle Chestnut Tart (HK$690) that stacks truffle, chocolate and chestnut into one unapologetically luxe creation.

Prepare for a meeting of cuisines in a pairing rarely seen at Trattoria Felino and Prince and the Peacock’s two-night-only dinner collaboration! Chef Marcello Scognamiglio will join hands with chef Palash Mitra on January 28 and 29 for a showcase of comforting Italian flavours and vibrant Indian cooking, emphasising the deep traditions, bold aromas, and soulful natures of Italian and Indian gastronomy through a special 11-dish menu ($1,080).

From golgappas filled with provola cheese, pesto, and tomato ragu and meatballs Kashmiri kofta served with homemade poppyseed focaccia, to tandoori lobster tortellini with makhni sauce, chicken leg biryani, and chai tea panna cotta with jalebi and rabdi, the creative dishes developed by the two chefs bring together the best of both cuisines and restaurants, promising a unique culinary experience at Prince and the Peacock.

Revel in French Riviera vibes (and flavours) at La Petite Maison’s popular ‘La Vie en Rosé’ brunch, which will be moved to Saturdays from January 17 onward. New dishes and upgraded free-flow packages are being introduced to the menu, as well as live DJ entertainment once a month, but the lively atmosphere that you know and love remains. 

Kick things off with unlimited shared starters including the likes of marinated salmon carpaccio with black olives tapenade, avocado and tuna tartare, and fresh oysters with smoked tabasco, before moving on to individual mains such as grilled lobster Provençal and eggs Benedict, then finishing on sticky toffee madeleines and hazelnut chocolate tart. Add on ‘A Cocktail Life’ ($998) as your free-flow package and toast to good times with flutes of Legras & Haas Intuition Brut and Legras & Haas Intuition Rose Champagne.

French training meets Asian heritage at this new East-meets-West dining destination in Causeway Bay. Led by chef de cuisine Antonio “Toni” Au – his first solo venture after years of honing his skills in the award-winning kitchens of El Celler de Can Roca, Écriture, and L’Avenue – Ébauche presents a personal interpretation of French cuisine with Asian influences, filtered through lived experiences and memories.

Ébauche invites diners to discover its unique take on haute cuisine through a seasonal eight-course tasting menu ($1,380). Look forward to the Nam Yu beef tendon beignet, consisting of fermented beancurd-braised beef tendon, pumpkin beignet, Nam Yu mayonnaise, and wagyu ham, taking inspiration from the classic Cantonese dish of braised beef tendon with fermented beancurd.

From the shima-aji and eggplant tartelette, poultry pâté cracker, seafood courses of snow crab and scallop, and kabu chicken liver truffle tart that translates dessert techniques into a savoury dish, to the dry-aged duck breast served with cabbage and duck giblets mille-feuille, orzo with confit duck, winter bamboo, and scallion oil, Ébauche’s creative spin is refined and inventive. An optional wine pairing of six glasses can be added on to the meal for $980 per person.

One Duck Lane brings modern Chinese cuisine to Hyatt Centric Victoria Harbour Hong Kong at long last. As the name may have given away, roasted Peking duck – prepared according to Hyatt’s acclaimed secret recipe – is the star of the show at this new restaurant, alongside Chinese classics, dim sum selections, and seasonal seafood dishes.

Must-orders include the signature roasted Peking duck ($888 for whole, $448 for half) – the 45-day-old ducks are air-dried for three days and cooked in a custom-built oven, resulting in irresistibly crispy skin and tender meat that are served with traditional condiments or a foie gras and truffle parfait ($48). Other highlights include the poached rice in supreme duck soup ($188 as second course, HK$268 à la carte) with diced duck meat, shimeji mushrooms, crispy rice, sea cucumber, and bamboo pith; the wok-fried cumin lamb rack ($288) using Mongolian lamb; chilled sliced “yin yang” chicken in spicy Sichuan peanut sauce ($138); and deep-fried black pepper wagyu beef puff ($88) in flaky pastry.

One-Michelin-starred Andō, the innovative East-West restaurant from Argentine chef-owner Agustin Balbi, is introducing a limited-time tasting menu that’s all about this prized grain, with a dedicated focus on local Hong Kong rice farm Yi O Rice. Available from January 19 to March, the ‘Rice’ launch will be the first edition of a new dining series at the restaurant that highlights a single ingredient, around which a special menu will be designed.

Exploring rice as the central ingredient of a dish, Andō will present the unique features of Yi O Rice’s acclaimed grains through meticulous technique and boundless creativity. Guests will taste steamed, puffed, fermented, creamed, and simmered forms of rice in creations such as Andō’s signature arroz caldoso, a brothy rice soup; crispy rice spheres with crab, rice paper rolls, prawn, and coriander; pigeon with puffed rice and red cabbage; somen with roasted rice, clams dashi, and yuzu; and inventive desserts like the sake kasu ice cream with coconut and dulce du leche and rice-inspired mignardises.

Thonglor has charmed the taste buds of Hongkongers so thoroughly since autumn 2025 that it’s grown too big for its current space – cue the opening of its second venue right next door to the first!

New dishes have been added to Thonglor’s menu as part of the expansion, including a fragrant khao soi ($128) that blends Northern Thai-style curry noodles with succulent beef cheek; lemongrass- and Thai basil-infused steamed clams ($98); wagyu pad see ew ($108) for an indulgent take on the beloved sauce-coated flat noodles; piquant pork kra pao ($98); and moo ping ($58), the classic street food of marinated grilled pork skewers.

But that’s not all – Thonglor 2.0 is also channelling the spirit of Bangkok nightlife with a new late-night snack menu, which is served during happy hour from 3pm to 7pm, and again after 9pm till close. Expect nibbles of Thai red sausage ($58), Northern sausage ($58), crab meat fried rice ($128), pork mince salad ($88), and grilled pork neck ($88), all designed for sharing between groups and to be washed down with Thai-inspired cocktails.

Ringing in the new year, Cafe Lantau at Sheraton Hong Kong Tung Chung Hotel is bringing back its beloved seafood buffet with a twist, inviting legendary Wan Chai dining institution Sang Kee to collaborate on the limited-time ‘Shell and Savor’ buffet (from $844.8 for adults, from $734.8 for seniors, from $503.8 for children, all for dinner).

Available from January 5 to March 29 exclusively during the dinner seating, Sang Kee’s seafood staples and Cantonese signatures will be offered at Cafe Lantau, on top of a bountiful variety of iced Russian crab legs, iced lobster claws, tuna, hamachi, deep-fried Hiroshima oysters, soft-shell crab baos, crab bisque, and more from the buffet. Guests can expect Sang Kee’s rabbit fish congee with meatball, steamed fresh lobster with plum sauce and garlic, handmade pan-fried pork patty cake with Tai O salted fish, dace fish balls with clam sauce, and lava black sesame glutinous rice balls in ginger soup.

Bringing the French galette des roi tradition to life in Hong Kong, steak frites restaurant La Vache! offers its interpretation of this classic pastry across its branches for dine-in and takeaway while reimagining this ritual with an enticing lucky draw. 

From now until January 31, diners who discover a fève inside their slice of galette des roi – King’s Cake – stand a chance to win two round-trip tickets to Paris! To enter the draw, simply share your discovery on Instagram while tagging the restaurant and using the hashtag #LaVacheRoyals.

Interior design aficionados will love this one: a beautiful new bar and restaurant Peridot is now open at The Henderson, with an innovative plant-based food menu and terroir-focused cocktails and rare spirits. 

The quarterly rotating drinks menu at Peridot doubles as an appreciation of distinctive terroirs – the opening programme takes visitors to Kagoshima, Japan, through a curation of cocktails that brings the coastal city’s agricultural and artisanal heritage to life. Highlights include the rich yet citrusy 3am Whisky, peppery and refreshing Nude Study, and aromatic, rum-based Durian’s Consent.

Meanwhile, diners can look forward to fermentation-forward, plant-based bar snacks and tasting menus. Some dishes of note include the nourishing Koji carrot pumpkin ginger soup, hearty asado mushroom with chimichurri forest and chorizo tempeh, and chef Illa’s signature fleshy fruits cold cuts – a charcuterie of nut-based cheeses and fruit-based ‘meats’. 

Duddell’s has recently reopened with a facelift, and if you want your first meal back in the one Michelin-starred restaurant to count, then you might as well make it their new decadent hairy crab menu. The star of the show is the Jiangsu hairy crab, prized for its golden roe and delicate sweetness, used to make dishes like xiaolongbao, sautéed prawns with hairy crab roe, braised noodles with hairy crab roe in chicken soup, or simply and deliciously steamed whole. The eight-course tasting menu is priced at $1,688 per guest.

If you’d rather choose your own dishes, guests can also order à la carte from offerings such as crispy chicken wings stuffed with imperial bird’s nest and hairy crab roe ($688), or braised Wuchang rice with fish maw, conpoy, hairy crab roe, and chicken broth in casserole ($988 for two people). The steamed whole Jiangsu hairy crab is also available in a limited quantity daily, priced at $538 for six taels or $888 for eight taels.

Ming Court in the Cordis, Hong Kong, is once again collaborating with Lalique to launch the Lalique Terramineral tasting menu, to celebrate the French crystal brand’s newest collection. Expect exquisite dishes like chilled abalone in Huadiao rice wine; a pumpkin bisque with crab, scallops, geoduck, and black truffles; salt-baked baby pigeon; steamed leopard coral garoupa with 15-year-aged preserved radish; grilled Iberico pork rib and Japanese Kanto sea cucumber, and more. This exclusive tasting menu is available for a minimum of two people at $2,888.

Vicky Lau, the talent behind the two-Michelin-starred Tate Dining Room and one-Michelin-starred Mora, has opened a new Chinese bistro concept in Tsim Sha Tsui’s new Kimpton Hotel. Channeling the cheerful, connective spirit of a modern teahouse, Jija celebrates the flavours of Yunnan and Guizhou. Think bold, sour, spicy, and slightly numbing, as well as plenty of mushrooms, since this region is home to more wild edible mushrooms than anywhere else in China.

Some menu highlights include the Pu’er tea-smoked three yellow chicken and the Yunnan pork fat fried rice, as well as French pastries for dessert that contain Chinese elements, like chocolate souffle tart with Sichuan pepper ganache and the Paris-Yunna choux with peanut cream and roasted peanuts. With only 50 seats in the house, you’ll want to book your spot at Jija ahead of time.

This homely Italian restaurant in Causeway Bay has launched their first-ever poolish beer dough pizza and panuozzo. Made with a poolish pre-ferment, dark lager, and a 48-hour cold fermentation process, this pizza dough is fabulously soft and airy with a pleasing spring and a slightly malty taste. All four flavours – margherita, spicy salami sunset, fruity Mediterranean, and parma ham rocket – were moreish but it was surprisingly the sweet muscat grape-covered Mediterranean that ended up being our favourite. The grapes’ sweetness offset the saltiness of anchovies, while a lemon ricotta sauce adds a tang, and tomatoes and cheeses remind you that this is somehow still a pizza. 

Enjoy Casa Cucina’s pies during happy hour, every day between 5 to 7pm, for a special package price on pizzas and panuozzo with two happy hour drinks. And if you can’t decide between flavours, keep in mind that they can do half-and-half!

A firm staple among Hong Kong’s drinking scene, The Old Man is launching its seventh menu named ‘Relations’, and telling fascinating stories while doing so. The three-part menu explores a myriad of relationships and mutual fulfillment through bold flavours and tastes, from mentorship and rivalry to love, friendship, and family.

Among the 12 new cocktails on offer, Handshake takes inspiration from Hemingway’s respect for fellow literati Ezra Pound, where a jalapeño garnish adds a refreshing kick to a crisp spirit base; while the vodka-based For a Moment Only offers a more rounded tasting experience, with the subtle sweetness of roasted grape cordial and floral aroma of jasmine.

Get ready for sky-high dining experiences at The Henderson, Hong Kong’s latest landmark! From Q4 2025, Hongkongers can look forward to three all-new dining venues within the building: Akira Back, Peridot, and Hana no Kumo. First up, world-renowned celebrity chef Akira Back will take over the fifth floor, serving bold Japanese-Korean fusion cuisine with Western influences. Meanwhile, on the 38th floor, diners can enjoy creative plant-based dishes and terroir-driven cocktails at Peridot, or indulge in the artistry of Japanese Kappou cuisine at Hana no Kumo, all set against a breathtaking backdrop. With stunning interiors, inventive cocktails, and world-class chefs leading the charge, The Henderson’s dining venues promise to deliver a feast for both the eyes and the palate. Stay tuned to our website for more updates as we get closer to these exciting openings.

Who says you need to wait until the weekend to indulge? Every Tuesday night, Hyatt Centric Victoria Harbour Hong Kong’s rooftop restobar Cruise hosts Wagyu Mania ($538 per person), a lavish dining affair that promises all-you-can-eat Wagyu beef along with other sumptuous mains. This indulgent dinner menu commences with appetisers like tom kha clams in coconut milk, crispy sweet corn fritters, and crab salad tossed in aromatic peanut sauce.

For entrées, Cruise is prepared to please with a 90-minute free-flow for all mains offered on the Wagyu Mania menu. Fill up on unlimited servings of delectable options such as sambal-roasted chicken, sweet and sticky pork ribs, black pepper tiger prawns, grilled miso hamachi collar, or our personal favourite, The Captain’s M5 Wagyu sampler, consisting of 100g cuts of flap steak, skirt steak, oyster blade, and striploin steak (+$68). Still got room for more? Amp up your meal with dessert options like coconut ice cream with chocolate ganache and wafer, mango sticky rice, or your choice of two scoops of ice cream for an additional $48 per dessert, or elevate your experience with free-flow prosecco, house red and white wine, and beer (+$158 per person).

Be sure to secure your seats for Wagyu Mania by clicking here. Visit Cruise’s website for more details about the weekly menu.

Fukuoka’s famous tempura specialist, Tempura Nagaoka, has launched its first Hong Kong venue in Causeway Bay’s Lee Gardens. Like its Japanese counterparts, this outpost features a bar table where diners can watch chefs expertly deep-fry each piece of tempura, enjoying a relaxed dining format reminiscent of Fukuoka’s iconic street stalls, where patrons huddle together in small eateries.The restaurant uses ingredients flown in daily from Japan to recreate its signature dishes, including sea urchin pudding, A4 Wagyu tempura, scallop tempura, and tangerine and red bean-filled tempura with mochi. For mains, guests can delight in cauldron-fired rice pots topped with Wagyu beef or matsutake crab with salmon. If you’re unsure what to order, Tempura Nagaoka offers a tempura omakase menu ($688), or diners can opt for a la carte tempura items starting from $18.

Want to experience Hong Kong’s islands without breaking a sweat? Head to Hyatt Centric Victoria Harbour Hong Kong’s rooftop drinking spot, Cruise Restaurant & Bar, to enjoy Sip Trip: Ship & Sail, the bar’s all-new drinks programme featuring nine cocktails that capture the spirit and landmarks of Hong Kong’s iconic islands. 

Fans of savoury sips will love the Tai O Mary, which features clarified tomato and shrimp paste as a nod to the fishing village’s abundance of dried seafood. For spirit-forward options, Cruise also offers punchy cocktails such as Half Moon Bay, made with rum, house vermouth, and osmanthus wine; or Tombolo Tides with Jiang Xiao Bai baiju, dark rum, and mezcal served on crushed ice to recreate Sharp Island’s craggy boulders. 

Enjoy Cheung Chau’s iconic treats transformed into liquid formats, such as Mango Mochi for a boozy take on the island’s crowd-pleasing dessert, or Buns & Bandits, flavoured with honey syrup to pay homage to the lucky buns used in Cheung Chau’s annual Bun Festival. Additionally, the rooftop restobar has created The Peak Pour, a tribute to the iconic Peak Tram and our city’s lights twinkling at dusk.

Book your tables for Cruise and sip your way through Hong Kong’s islands today.

One-Michelin-starred French restaurant Feuille has expanded their offerings to the world of baked goods with Feuille Boutique. Designed for busy Hongkongers who want to taste Feuille’s refined flavours without committing to a full-on fine-dining experience, pastries both signature and new, seasonal savoury delights, along with condiments and drinks can be ordered and picked up at the restaurant.

The baked delicacies on offer include the iconic Feuille bread with pumpkin and sunflower seeds and served with smoked fig leaf butter; their signature praliné brioche with velvety pecan filling; the pie-like paté en croute with a blend of duck, pigeon, pork, foie gras, and chi chicken liver in a golden pastry; and timeless éclairs in chocolate or Bali vanilla flavours. Put in an order for Feuille’s beautiful entremets cake for special occasions, available in blackberry, with blackberry custard and confit blackberry, or fig leaf, with fig ganache and pineapple inserts – both crowned with Bali vanilla whipped ganache.

Every year we compile an updated list of Hong Kong's finest venues, attractions, and activities, so you can take the guesswork out of your to-do list! Whenever you’re out and about, look out for the bright red Time Out Recommends stickers at establishments all over Hong Kong, and know that these places are some of our favourites.

Click below for a complete list of 2025 Time Out Hong Kong recommended restaurants and bars – as well as other venues!