The latest Hong Kong food news and events 2025

Italy’s most exuberant and loveable butcher Dario Cecchini is back in town at Carna for his signature feasts with more than a dash of theatrics. Only available on June 20 and 21, head up to the Mondrian’s roof garden for the Il Tavolo Tuscan al fresco dinner featuring a veritable feast of beef, live music performances, a gorgeous night harbour view, and plenty of fun with Cecchini himself. 

Seven signature dishes present the best of Tuscany’s flavours, including a carpaccio di Manzo of Wagyu beef rump, a delightful lasagna al Cavolo Nero, and three different cuts of beef from the charcoal grill. Our favourites were the Bistecca alla Florentina porterhouse and the Marango rib-eye that’s been dry aged for 45 days – tender, bursting with flavour, and perfect with a pinch of Carna’s house Dario salt. Thanks to the attentive servers, the meat portions are seemingly endless, topped up with a loveable forcefulness before plates are ever licked clean, and that’s before they even bring out the giant tiramisu. This unique candlelit dining experience is available at $2,688.

If you prefer dining during the day, then visit on June 21 or 22 for the Panzano Brunch, a butcher-to-table spread of seven different cuts, each prepared in a fresh new way. With unlimited helpings as well as optional free-flow for wine, cocktails, and Champagne, diners are sure to stumble out slightly dazed but fully satisfied. Brunch at Carna is available at $1,388.

One-Michelin-starred contemporary French restaurant Feuille has launched a reimagined dinner menu with locally sourced seasonal ingredients. Start the feast with perfectly balanced appetisers including a delightful crispy puff of sobacha tea and caramelised onion mousse topped with caviar, and an oyster bite with hints of juniper and shallots. Instead of butter, Feuille’s house bread is served with a dill Pil Pil sauce made from fish oil, a tangy herbaceous substitute bearing a gorgeous shade of green.

Not to be missed is the charcoal-grilled spiny lobster served with fermented chilli péyi hand-delivered from France and a side of vinegar-infused rice cream made with locally grown rice from Tsing Yi. Mains are a choice of milk-marinated three yellow chicken which imparts a luscious tenderness; or the A4 Wagyu striploin that interestingly comes very thinly sliced and arranged as a mille-feuille. The meal is rounded off with a concoction of basil ice cream, shiso cream, and Champagne jelly, providing a light, grassy full stop to balance the richness of the dishes before. Feuille’s new menu is available at $1,288 for 10 courses, or $1,688 for 14 courses.

It is once again time for Caprice Bar at Four Seasons Hotel Hong Kong to refresh their yearly bar menu – this time named Elements. Bar manager Anyss Saintilan has spent months perfecting nine cocktails inspired by fundamental elements and textures found in nature, namely Flower, Cotton, Water, Leaf, Leather, Fire, Feather, Wood, and Air. The menu is presented in an innovative wooden frame containing nine boxes that guests can swivel to reveal tasting notes, and even slide open to interact with the key ingredients. 

Water is a refreshing Champagne-based cocktail with oyster leaf and elderflower that carries a hint of mango and pineapple, despite containing no fruits whatsoever. Pandan lovers will enjoy the gin-based Leaf, a tropical tall drink with celery, lime, sugar, and a dash of absinthe. The further down the menu, the more spirit-forward the drinks get, such as Air, a white Negroni with cucumber-infused gin, Lillet, and Suze that will feature different fruit notes through the year. Other notable mentions include Wood, containing cognac aged in burned sandalwood that allows the spirit to taste different upon each return to Caprice; and the soft, minty Cotton, which is a lovechild of the Grasshopper and the Ramos Gin Fizz. All cocktails are available at $220, and are the perfect accompaniment to the lovely harbour view from Caprice Bar.

Sweettooths are in for a treat as Japanese dessert brand Mr. Cheesecake is hosting a time-limited pop-up at IFC Mall from now to August 21. Apart from its signature Mr. Cheesecake classic box, known for its melt-in-your-mouth texture and rich flavours, customers will also be able to try this season's newly launched Basque cheesecake, along with two Hong Kong-exclusive takes on the classic: Matcha, made with Yame Matcha from Yame City (Fukuoka prefecture, and milk tea, a combination of Uva tea and Yunnan tea. Be sure not to miss other hot-sellers like the Mr. Cheescake cream brew coffee, silky chocolate white tonka and black cacao, snowball vanilla tonka, and more. Online pre-orders are available for easy pick-up at the IFC pop-up on selected dates. 

Where: Kiosk LA15, Podium Level 1, IFC Mall

From now to July 31, Rosewood Hong Kong's Butterfly Patisserie is bringing its highly sought-after Hokkaido custard flans to a limited-time pop-up at Lane Crawford in IFC. Made with premium Hokkaido milk, vanilla, and a deep amber caramel, the Hokkaido custard flan is available in two flavours: the original classic flavour ($98) and a new exclusive taro flavour ($108). Only 150 flans are available each day (100 taro and 50 classic), and each customer is limited to purchasing a maximum of two pieces. We heard the flans sold out in less than half an hour after opening, so get there early if you're looking to try one.

Summer is rolling in, and everyone's favourite bakery, Bakehouse, is here with their first seasonal baguette – the toasted sesame baguette. Meanwhile, those with a sweet tooth will enjoy the new chocolate chip and sea salt cookie, along with a special handcrafted malted dark milk sourdough chocolate, made in partnership with Conspiracy Chocolate. 

Hong Kong-based bakery Baking Maniac is celebrating Pride Month with a vibrant collection of treats! Featuring a rainbow of flavours and designs, these baked goodies are available both online and at the Taikoo Place pop-up store. Highlights include the confetti heart cupcakes, 'Love Wins' and 'Love is Love' cookies, rainbow macarons, mini rainbow doughnuts, rainbow cake pops, and more.

Pop-up address: Kiosk A, 1/F, Lincoln House, Taikoo Place

Two Michelin-starred restaurant Ying Jee Club now has a series of new dishes, and considering that they have not majorly changed their menu for a good seven or so years (why mess with a winning formula?), this is definitely a significant update for Hong Kong’s foodies. Fans of the sour and spicy flavour profile will love the poached geoduck with preserved vegetables in fish soup, while their sautéed prawns in a black bean sauce was so sizeable it took us four bites to get through one piece.

Also not to be missed is the leopard coral garoupa cooked two ways: sautéed in a claypot with pickled peppers, and gently cooked in a plush congee. Lastly, their crispy salted duck was a delight – crispy with a savoury burst of oil, tender, rich, and incredibly moreish.

Starting May 21, Fortnum & Mason is launching Wellington Wednesdays, a monthly celebration where guests can enjoy 181's famous Beef Wellington for one Wednesday evening every month. Made from fine cuts of beef, roasted to perfection, and wrapped in mushroom duxelles and a layer of crispy, buttery puff pastry, the dish is served with unlimited sides of truffle mashed potato, green beans with confit shallots and peppercorn sauce, and a glass of Saint-Émilion red wine.

After the meal, be sure to browse the ground floor shop for Fortnum's new range of infusion teas. House in artsy recyclable boxes, the new tea range offers bright and fruity blends such as pomegranate and rose, mango and yuzu, rooibos and honey, and more. 

Twenty Fifth Hour's new cocktail menu, A Day in Hong Kong, explores the city's flavours from morning to late night. Designed with cha chaan teng's classic mosaic patterns in mind, along with subtle hourglass motifs, the menu is divided into four time-themed sections, each featuring three cocktails.

From a bright citrusy morning, like the 10:22am cocktail, a homage to the Cantonese yum cha with a lower ABV and refreshing citrus notes, to the nightcap-worthy Gold Night, a mango pomelo and sago-inspired creation paired with roasted pineapple tequila, imbibers will be able to taste the familiar flavour profiles of a truly Hong Kong dish.

Guests can even end the night with the bar's comforting house-made Chinese-style soup, loaded with Chinese medicinal herbs and vegetables, to ward off feelings of a hangover – because even the 25th hour should leave you feeling good.

Soft Thunder's signature egg tarts have long been a crowd favourite. Known for its flaky texture and rich filling, the popular treat is getting an upgrade with an extra crispy layered crust made with two types of premium Japanese flours and premium French butter, and a rich and smooth custard filling made using Japanese eggs, Chinese Hubei eggs, and premium French cream. There's even a coffee mochi version for those who want to try something different. While you're there, don't forget to give their unicorn puff a try, available in original and chocolate flavour.

Teaming up with graffiti artist Lousy, The Green Door launches Cocktail Menu Vol.II, a new menu blending playful, flirtatious designs with a touch of Dr. Seuss-inspired whimsy. The menu is split into two sides: Side A reworks classic cocktails with subtle modern twists, while Side B takes a more adventurous route with bold, inventive flavours.

Highlights include 'Rosaria' and 'Rose', a duo that reimagines the classic Rosita with Korean doenjang and a luxurious caviar garnish, as well as 'Charlotte' and 'Charlie', which transform the Bamboo cocktail into a rich 'bamboo milk tea' with local Da Hong Pao tea. For something unexpected, the 'Jenny' cocktail playfully channels the flavours of a Big Mac, while the 'Alex' cocktail combines masala chai, kiwi yoghurt, and a custom hazelnut chocolate bonbon.

The Green Door's food menu also had an upgrade, with hearty options like the chopped cheese sub and salmon lox with Japanese shichimi togarashi, plus the classic New York crumb cake for a sweet finish.

Summer is creeping up on us, and what better way to cool down than with some ice cream? Häagen-Dazs is here with the Spoon Crush series ($69.9), featuring two upgraded ganache recipes – the berry cookies & cream frozen confection minicup and the chocolate strong matcha frozen confection minicup – for a runny core that pairs perfectly with the crunchy dark chocolate crust.

Additionally, Häagen-Dazs is introducing a World Dessert Frozen Confection selection ($95.9) that features three flavours inspired by popular desserts from around the world: coffee granita, New York cheesecake, and strawberry blancmange. From a refreshing coffee sorbet and milk ice cream to a creamy New York cheesecake and a tangy Strawberry Blancmange minicup, you'll forget about the scorching summer heat in no time. Available now at 7-Eleven, Circle K, and designated supermarkets

This summer, enjoy bar-quality Guinness anywhere with the new NitroSurge device. Previously exclusive to select markets only, this pocket-sized gadget recreates the iconic two-part pour, complete with that smooth, velvety texture and signature creamy head. The rechargeable device uses ultrasonic technology to generate perfect nitrogen bubbles, so you can get the same roasted coffee and chocolate notes you know and love from draft Guinness.