The latest Hong Kong food news right now 2025

As part of LMO Freshly Baked's Tastemaker series, Asia's Best Bar(2024) Bar Leone is stepping in for the month of June with three exclusive dishes that bring a taste of Roman flair to the menu. Approachable, playful, yet refined, the time-limited menu includes a spinach ricotta pie (vegetarian option), Italian chicken salad with Bar Leone's famous smoked olives, and the tramezzini tonno e pomodoro sandwich.

For every item sold, $10 will be donated to registered charity Mindset to raise awareness and support mental health initiatives as well as community care in Hong Kong.

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

Cuisine.K is a South Korean project that discovers promising talents and cultivates them into young chefs who can promote Korean cuisine on a global level – and they’ve now come to Hong Kong. From now until June 28, head to Hanu in Wan Chai to try their eight-course dinner menu ($880 per head) that features innovative usages of traditional Korean sauces. From delicate bites of myeongin amuse-bouche to start and savoury buckwheat noodles in hapjajang sauce, the menu is bursting with pickled, fermented, and fresh flavours that diners might not easily taste outside of Korea.

Choose between ganjang gejang soy-marinated crabs or gochujang marinated duck as the mains, before moving onto hanwoo Korean beef, and finally finishing with two types of dessert. Diners can also opt for the lunch menu ($380) instead, which consists of three courses and dessert, but still includes much of the flavours and innovation of the dinner selections. 

Gelato Messina and Lee Kum Kee have teamed up for two bold new flavours. The 'spicy coconut lime' flavour brings Southeast Asian zest with coconut-lime leaf gelato topped with chilli oil peanut crunch, while the 'soy sweet' flavour reimagines Hong Kong flavours with silky tofu gelato swirled with soy sauce brownie bits and chewy mochi.

Available at $70 per scoop and $85 for two scoops, both flavours can be found at Messina's Central and The Peak locations from now until June 20.

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.