The latest Hong Kong food news and events 2026

This summer, award-winning bartender Gagan Gurung’s tea-centric bar Tell Camelia has released seven new seasonal cocktails that play on refreshing flavours and artisanal teas that capture the essence of the season. Highlights include Tea Passion, a Thai tea-inspired crushable cocktail with papaya and passionfruit sherbert; Iron Tea, a tieguanyin tea creation that fuses peach and chillies; and ABC, a Himalayan tea-based cocktail with Nepali flavours.

Across the street at Barcode, Gurung’s coffee and dessert-inspired cocktail lounge, the bar has also revamped its menu with contemporary takes on classic cocktails. Sip on creations such as a watermelon Negroni for a refreshing twist on the Italian aperitif, a longan Pisco Sour that balances sweetness with tart citrus, and a banana blue cheese Old Fashioned that gives a savoury kick to the spirit-forward drink.

Sai Ying Pun’s brasserie, Bistrot du Vin, invites diners to experience a quintessentially French summer with its latest seasonal menu loaded with shellfish dishes. The star of the eatery’s new menu is Moisseau mussels, prized for their meaty tenderness, rich umami, and clean flavour. Be sure to order the moules marinière, which sees these mussels sautéed with shallots, confit onions, and thyme before being simmered in a light Meunière sauce. Otherwise, enjoy the plump mussels in a rich shellfish bisque for a flavour-forward alternative. The restaurant also offers other seasonal creations, including razor clams à la plancha served with a bright bell pepper confit and timeless classics like Boston lobster pasta. 

For extra indulgence, Bistro du Vin offers an exclusive wine pairing for each of its summer shellfish dishes. Expect to find labels from maisons across France, such as Burgundy’s Maison Aymon Nicolas Protin Bourgogne Aligoté and Domaine Belargus Savennières Les Ruchères from the Loire Valley.

This summer, Yurt has refreshed its offerings with a brand-new tasting menu. Drawing from the order of traditional nomadic meals, the Central Asian eatery’s Discovery menu offers seven courses that showcase bold ingredients and authentic flavours from the region. The meal kicks off with appetisers such as black caviar with brined mackerel, followed by chalop – a cold, yoghurt-based soup with qurt cheese, radish, chickpeas, and dill – and jigar – beef pâté with fried dough and pomegranate jam. 

Moving on to entrees, Yurt offers four hearth-fired mains for guests to choose from. For the most authentic experience, go for standouts such as the horse steak served with Dungan-style marinated cucumbers, onions, and baked potatoes, or seared perch with roasted eggplant, beetroot, and corn. After a portion of sharbat, a green tea palate cleanser with mint and ginger, diners can choose from two dessert options: khorezm – fresh melon with traditional sweet cheese, caramelised millet, and halva – or djarkutan – a dark chocolate cake with pistachio crumble, served with fig sorbet. Finally, the restaurant offers a portion of homemade chocolates and a soothing cup of tary tea to wrap up the dining experience.

Wan Chai is getting a juicy new dining spot this summer, and it’s promising to do some pretty interesting things with open flames. Marrow, an unapologetically meat-led pop-up, is landing in Lee Tung Avenue for a limited two-month run from July 1 until August 31.

The menu playfully nods to traditional grill rooms while bringing something new to the table. Starters kick off with crispy barramundi croquettes with fermented soy bean and chilli aioli, king fish crudo with melon salsa, and a Sichuan beef tartare with smoked oil and confit egg yolk.

The main grill section features six unique dishes cooked over fire. Highlights include an Australian M4+ rump cap, Australian Wagyu bavette, and a New Zealand Lumina lamb loin paired with a Taiwanese Magao pepper sauce. If you’re looking to share, there’s a hefty tomahawk pork chop or a 13oz Australian Wagyu chuck eye steak that’s perfect between two people. Those looking beyond red meat can opt for grilled turbot finished with salted lemon and brown butter sauce, or a yellow croaker fish served with a pepper and salted egg emulsion.

To round things off, a nostalgic dessert menu features a chocolate chip cookie tiramisu, Paris Brest with peanut praline, and a decadent croissant “pain perdu” served with vanilla ice cream. Marrow will be open daily for dinner only throughout its summer residency. Given the short run and Hong Kong’s insatiable appetite for all things carnivorous, booking ahead is highly recommended.

Dim sum establishment Tim Ho Wan has joined hands with roast goose specialist Yung Kee for a time-limited new creation. For over eight decades, Yung Kee has been roasting their premium Guangdong black-maned geese over a live charcoal fire and marinating them in a secret family sauce infused with aged tangerine peel. Its succulent roast goose has been among the best in Hong Kong for years, while Tim Ho Wan has long been well-loved as one of the most affordable Michelin-recognised restaurants, serving freshly made dim sum that is easy on the wallet.

These twin titans of the Hong Kong food scene have now come together to present the baked roasted goose bun. If you’ve been to Tim Ho Wan, you’ll almost certainly have ordered their signature baked barbecue pork buns – it is this same flaky, layered bread crust that is wrapped around Yung Kee’s roast goose. The buttery pastry gives way to the rich flavours of the goose meat, which has been thoughtfully deboned and combined with a secret sauce developed by both restaurants.

This succulent amalgamation of dim sum and siu mei roasted meats is a love letter to the time-honoured techniques behind some of Hong Kong’s most beloved flavours. The Tim Ho Wan x Yung Kee baked roasted goose buns ($68 for three pieces) are available from July through to the end of September at all Tim Ho Wan locations in the city. 

To celebrate this first-ever collaboration between the two brands, diners at the newly reopened Yung’s Bistro in K11 Musea – a newer offshoot of Yung Kee – will receive a complimentary serving of two mini baked roasted goose buns for every $500 spent in-store.

Since its opening in 2017, The Old Man Hong Kong has swiftly scaled its way to the top echelons of industry rankings for the best bars in Asia and in the world, and is still considered one of the best watering holes in Hong Kong. To celebrate almost a decade of being on the scene, the speakeasy-style bar is throwing a special takeover night from 5pm on July 21 with seven other top-notch bars in the city.

The Old Man has always gotten its inspiration from the American novelist Ernest Hemingway, whose stories wouldn’t have reached such acclaim without a complex network of relationships with other artists such as F. Scott Fitzgerald and Ezra Pound. In the same vein, The Old Man is honouring its relationship with Hong Kong’s dynamic bar community with a celebration that brings in several other Soho institutions over a seven-hour relay.

Co-founder Nikita Matveev will take the floor from 5pm to 6pm before passing the shift onto industry friends from Quinary and The Opposites, Montana, Artifact, The Savory Project, Honky Tonks, and Socio. Each bartender will serve two drinks during their allotted hour: one iconic cocktail that represents their home bar, and one twist on a daiquiri, which is Hemingway’s rum tipple of choice.

What makes things even better is that the night is free for all to enter, with complimentary drinks as a fond thank you to the industry and the guests who have helped The Old Man build its legacy. Entry will be walk-in only with no reservations, so either get there early or be prepared to wait while space clears up. 

Premium French silverware brand Christofle has launched its all-new Malmaison Riviera plateware collection and collaborated with restaurant La Terrace by Louise and its executive chef, Loïc Portalier, to offer a specially curated menu featuring Southern French fare. Diners can visit the refined French eatery from now until August 31 to enjoy an exclusive menu of comforting sharing dishes that reflect the plateware collection's glowing yellow hues and hand-painted motifs.

Begin with light plates including smoked cured sardines on grilled sourdough bread with romesco sauce, crispy sago and mimolette arancini, and a refreshing Datterino tomato salad with burrata and basil oil. For mains, guests can dig into Louise's signature roasted yellow chicken with Niigata rice served on a gorgeous platter; clams with nduja and seaweed beurre blanc; and choux farci stuffed with foie gras and dry plums. The indulgent French feast wraps up with an Amalfi lemon and basil sorbet, which ties in with the bright summer theme of Christofle's collection.

If you are looking for a sophisticated afternoon pick-me-up, Citrino da Yoshinaga Jinbo's dessert line, La Piccolo Citrino, has released the Zaffiro Blueberry Tart, a beautifully balanced addition to their patisserie selection. This isn't your average cheesecake tart; it features plump seasonal blueberries and a tangy compote layered over rich, baked cream cheese. Everything sits on a buttery crust made with premium Japanese flour and is finished with a touch of silky Hokkaido cream and hazelnut crumb for that perfect textural contrast. Get your hands on this summer release on La Piccolo Citrino's website

Hong Kong's crowd-favourite homegrown bakery chain Bakehouse embraces summer with a line-up of tropical pastries you won't want to miss. An edible piña colada takes form in the Pineapple Tatin Danish, which sees the brand's flaky sourdough croissant dough topped with a caramelised pineapple ring, and a dollop of whipped coconut and white chocolate ganache. Other new creations include the Passionfruit Squiggle, filled with a silky passion fruit and mango custard, and finished with a delectable passion fruit glaze.

What's more, the brand is bringing back last year's summer smash hits, including its Shatin store-exclusive Mango Sago Bolo Bao and its fluffy Pandan Coconut Doughnut. Visit any of Bakehouse locations across Hong Kong before the end of August to get your hands on these exclusive tropical treats.

Hailing all the way from London, Santa Nata brings the rich heritage of traditional Portuguese baking straight to the heart of Central with its first Asian flagship on Lyndhurst Terrace. Founded by entrepreneur Francisco Oliveira, the bakery has earned a dedicated following for its authentic pastéis de nata, crafted from a 300-year-old traditional recipe that delivers a perfectly flaky crust and a beautifully caramelised custard centre. Beyond the signature tarts, the tightly curated menu features three signature creations – Pastel de Nata, Pão de Deus, and Santa Nata Brioche – alongside a rotating menu featuring limited-edition pastries, seasonal specials, and exclusive creations. Fresh batches slide out of the oven throughout the day to ensure customers can always get their hands on the highest quality treat.

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.