The latest Hong Kong food news and events 2026

Hot off landing at No. 36, nabbing the Best Bar Design award, and earning the Bartender’s Bartender Award at Asia’s 50 Best Bars 2026, Shelley Tai has been on a roll. Following this success, she’s unveiled Fello – her second venue in Hong Kong, which is already shaking up the city’s bar scene. Much like her first venue, Mius, this sleek two-storey bar prides itself on an inviting yet elegant environment, making it the perfect for sipping on cocktails with your friends. Fello’s menu focuses on balanced and clean flavours, best showcased through creations like the crushable Pineapple Basil Smash, the Fello Paloma, and the milk-washed Gyokuro Melon Punch. For those seeking spirit-forward options, the bourbon-based Yuzushu Iced Tea or the Garden Bee’s Knees are sure to please. Don’t forget to pair your cocktails with Fello’s moreish bar bites such as the juicy Tsukune Chicken Burger glazed in ginger teriyaki sauce, or the Ikura Shrimp Sando with a generous scoop of salmon roe.

There are countless bakeries across Hong Kong that whip up French pastries, but we reckon that Madé is Hong Kong’s sole atelier dedicated exclusively to madeleines. This spot on Lyndhurst Terrace churns out handcrafted madeleines daily. Available in six flavours – original, chocolate, lemon, black sesame-filled, matcha white chocolate, and egg tart-filled – these fluffy cakes are baked with premium French butter and almond flour, and go perfectly with a cup of coffee. It's safe to say we’re mad for these madeleines. 

Local content creator Kunbi, A.K.A “African Prince”, has just launched his first alcoholic beverage, Red to Fly. Inspired by zobo – a West African tea made with dried hibiscus flowers, and various fruits and spices – this creation takes familiar flavours from Kunbi’s upbringing in Nigeria and refreshes them to appeal to Hong Kong’s consumers, bridging his two worlds together. Working together with local brewing company Mak’s Brewery, Kunbi’s creation sees hibiscus, pineapple, and ginger combined with a five percent vodka base to create a refreshing, tropical, and lightly spicy beverage that’s sure to quench your thirst this summer.

From August 31 to October 31, Red to Fly will be available in limited quantities at locations such as Mono Skewers or Ciclo in Causeway Bay; Slow Cow Beef Bowl, G.O.D, or Chas by the time in Central; Africa Coffee & Tea in Wong Chuk Hang; Loong Bar by Mak’s Beer at West Kowloon Pier; and High Bar by Mak’s Beer at Cheung Sha Wan.

Summer’s in full swing, and what better way to beat the scorching heat than savouring seasonal ingredients in Terrace Boulud’s newest offerings? The culinary team behind the refined French eatery have rolled out starters such as Crabe Royal – sweet poached king crab with fresh Japanese tomatoes and local cherry tomatoes – and Sériole, Japanese yellowtail with fresh and pickled cucumbers in a yoghurt-dill sauce. For mains, options like lobster vol-au-vent, tournedos rossini with Wagyu beef and foie gras, fragrant escargots, or fettuccine generously topped with winter black truffle are sure to please. Don’t foget to cool off with refreshing desserts such as Pitaya Givré – frozen dragon fruit loaded with mango sorbet, basil-lime fruit salad, and basil foam – or melon musqué, paired with a fluffy pine nut sponge and caramel sauce. 

As for drinks, Terrace Boulud’s bar team have crafted a new lineup of crushable spritzes and highballs. Relish fruit-forward tipples such as the Frambroise Highball with lychee and raspberries; the Mandarin for a citrus twist on the Italicus and Prosecco Spritz; or the T.B White Cosmo, an elderflower and lychee spin on the White Cosmopolitan, a classic at Boulud’s restaurants.

Taipei’s cocktails-on-tap concept Draft Land has unveiled its first Kowloon outpost on Minden Avenue, and this time, they’re tapping into a dual concept venue. Partnering with local coffee brand nodi to offer artisanal brews throughout the day alongside cookies and loaf cakes. Once the clock hits 5pm, the venue shifts back to Draft Land, where customers can sip on the bar’s classics, such as Thirsty Collins, Guk Bo, and Oolong Tea Collins. Additionally, the two venues have collaborated to create coffee-infused tipples, such as the Really Really Dark & Stormy, Coconut Punch, and the Caferoni – a caffeinated twist on the ever-classic Negroni. Along with bar bite options such as Southeast Asian-inspired pork neck, harissa octopus, and ‘takoyaki’ fishballs, Draft Land’s Tsim Sha Tsui branch is bound to be a new neighbourhood hotspot.

Following its previous four-hands dinner, Central’s crowd-favourite contemporary eatery, Little Bao, is returning for another Baodown collaboration this August. On August 24,
chef May Chow will be joined by Big JJ Seafood Hotpot Restaurant’s chefs Alisha, Fai Chow, and its founder, Peter Pang, for a one-night-only six-course dinner ($680 per person). Kick off the night with appetisers such as cold tomato-beef consomme with pickles, and a poached-then-chilled daily catch. Moving on to mains, the chefs churn out plates like shrimp toast, a curry lamb rib bao with pickled onions, and fried rice with beef char siu and scallions. Finally, the menu concludes with an icy take on Big JJ’s signature Earl Grey lemon tea, turned into a refreshing sorbet. With seatings at 5.30pm, 7.30pm, and 9pm, reserve your seats for this intimate 19-person dinner here before they’re gone!

Calling all dessert fiends, South Korea-based patisserie Abebe Bakery is opening in Hong Kong this September. Since opening its first stall in Jeju’s Dongmun Market in 2018, the bakery has cemented itself as one of the country's largest doughnut specialists, known for its signature cream-filled doughnuts and cream buns. Expect to delight in fluffy cream doughnuts flavoured with Jeju ingredients, such as the dirty chocolate cream doughnut, Jeju matcha cream doughnut, and the Gasiri black sesame cream doughnut. As for its cream buns, Abebe fills each cream bun – available in flavours such as Geumneung apple cream, Wimi hallabong, and more – with glutinous rice cake for a delightful contrast of textures.

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.

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.