The latest Hong Kong food news and events 2025

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!

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’. 

Titled ‘Qian Jiao Bai Wei – The Essence of Heat’, Hutong’s current menu celebrates the fiery flavours of northern cuisines, spotlighting five dishes elevated with a secret ingredient: Hutong’s housemade chilli sauces. Crafted using five chilli varieties native to Northern China, each sauce brings a distinctive kick to traditional recipes. 

Must-tries include the king crab with Yunnan pepper and kumquat chilli sauce and the flaming Wagyu beef with roasted Sichuan Erjingtiao chillies. Hutong’s special sauces are only available when ordering from this menu to dine in, but spicy lovers can also take home their signature chilli sauce and peppercorn oil. And if you’re not actually in Hong Kong during this time? No worries, the Qian Jiao Bai Wei menu is available across all Hutong locations worldwide until mid-January next year.

Popular Taiwanese boba milk tea brand Soma Tea & Mocktail has opened its first Hong Kong store at K11 Musea, where Soma will be serving its signature boba teas as well as a Hong Kong-exclusive, the Black Truffle Essentia Milk Tea.

If you’re unfamiliar with the brand, the highlights among their menu of signatures include the original Soma Milk Tea that earned them the top spot at the 2019 Taiwan Milk Tea Festival. You can savour this smooth and velvety tea blend on its own or with flavours like black sesame, almond, and even Italian coffee for a yuenyeung-inspired cuppa. 

Tea lovers will delight in the robust aromas of Taiwanese tea leaves with the High Mountain Tea collection, while seasonal Japanese variants like matcha and hojicha feature in hand-whisked lattes among the Premium Essentia series. Boba lovers can also expect the brand’s sparkling mocktail series to arrive later. 

For the month of November, LMO Freshly Baked has partnered with the one-Michelin-starred Hansik Goo for its Tastemaker series. The Korean restaurant’s executive chef Park Seung-hun has created four dishes for the popular Landmark grab-and-go spot, highlighting signature Korean flavours that are undoubtedly comfort dishes.

Choose from the spicy perilla chicken salad ($98), seolleongtang beef bone soup ($58), galbi namul pie ($108) made with soy braised ribs, chestnuts, shiitake mushrooms, and chwinamul vegetables, and gochujang chicken sandwich ($88) with perilla leaf pesto and melted mozzarella cheese. 

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.

This November, 13 Hong Kong bars take part in the Clear Head, Strong Cause campaign, an initiative led by non-alcoholic spirit band Crossip in partnership with local mental health charity Mind HK and Movember. Joining this mindful drinking menu to raise awareness and support for men’s mental health, are some of our city’s most popular bars including Courtroom, Socio, Kinsman, and more. 

Each establishment will approach Crossip’s catalogue of zero ABV spirits with its unique spin, creating a campaign-special mocktail that is bold, vibrant, and flavour-forward. A portion of proceeds from each drink will be donated directly to Mind HK for its cause. 

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.

Ah Yung Kitchen has unveiled three new offerings for the autumn and winter season, each paying tribute to a treasured premium ingredient in Chinese cuisine. Headlining the menu is the Eight Treasure duck with abalone ($1,980), an almost ludicrously luxurious dish with 12 Yoshihama abalones stuffed into a whole duck alongside the usual ‘eight treasures’ like salted egg yolk, pork belly, and dried conpoy, before the whole thing is slow-braised to perfection.

If you’re dining with family, go for Ah Yung’s abalone and fish maw gourmet feast ($1,980 for four people), which includes braised dried fish maw with crab meat and bamboo fungus, followed by braised farmed Yoshihama dried abalone and goose web, yellow croaker in claypot, deep-fried crispy chicken, fragrant rice in lotus leaf, and dessert.

There is also the time-limited hairy crab special menu (from $980 per person) which includes a whole six-tael Jiangsu hairy crab, crispy fish maw with hairy crab roe, braised shark’s fin with hairy crab meat and roe, pan-fried chicken with sea salt, ginger, and scallions, fried rice with crab meat and conpoy, and dessert. This crab-centric menu is available until December 19.

It’s been a while since Quality Goods Club closed its doors, and we’ve been wondering ever since what will happen to that space tucked down an alley in between kebab houses. Well, a new Japanese-inspired cocktail lounge and nightlife venue Yume now proudly calls it home.

Gone are QGC’s grimy charms – the basement space is now unrecognisable with pink, yellow, and purple mood lightning and comfortable booth seating. Peru-born bartender Raiza Carrera has created a Japanese-inflected menu of cocktails that is very palatable, even for light drinkers. The cheeky F.YU combines gin, soju, shiso, and cantaloupe melon, while Kiss of a Geisha pairs bourbon fat-washed with shiitake mushrooms with coffee liqueur. Our favourite is probably Above the Clouds, a creamy smooth concoction of sake, pistachio aperitivo, matcha liquor, and soy milk with shaved ice.

Kowloon Shangri-La is bringing back its highly acclaimed, oft sold-out Japanese Artisanal Bread Breakfast Buffet this autumn! Head to the Lobby Lounge to nosh on an expansive spread of exquisite Japanese pastries and breads, featuring 20 different kinds of artisan baked goods that run the gamut from savoury to sweet.

New items to the bread breakfast buffet include the shaved truffle egg salad doughnuts, the chestnut Mont Blanc danish, and mini ‘nama’ cream doughnuts. You can also sink your teeth into made-to-order mini mentaiko baguettes, a Hakata speciality from Fukuoka, and fluffy Japanese white toast slathered in butter and jam from Okinawa. We’re personally most excited for a bite of the sea salt butter red bean bread. Known as a shio croissant, this delicious morsel perfectly balances savoury and sweet, thanks to a dusting of salt flakes and a filling of butter and red bean.

Kowloon Shangri-La’s perennially popular Japanese Artisan Bread Breakfast Buffet ($198 per person) will be back from November 14, 2025 to January 4, 2026 on Fridays to Sundays and on public holidays from 8am to 10.30am, so if you’re hoping to load up on carbs, run, don’t walk, to make your reservation, as walk-ins are not accepted.

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!

One of Hong Kong’s most dynamic dive bars is celebrating its tin anniversary! No introductions are needed for the one and only Pontiac, which will be happily ringing in a decade doing what it does best: slinging craft cocktails and making it look cool.

A lineup of new cocktails will be released under the ‘Talking Walls’ anniversary menu, which pays tribute to the meaningful messages, creative graffiti, and late-night musings that guests have scrawled onto The Pontiac’s walls over the last 10 years. As a throwback, The Pontiac’s signature cocktail, The Hobnail, will benefit from a temporary price adjustment to $88 – how much the drink cost when it first launched – till the end of 2025. 

All good things must come to an end, and the latest development in a string of F&B closures in Hong Kong comes in the form of Testina, the modern Milanese trattoria. According to a post on the restaurant’s official social media platforms, Testina will remain open until the end of the year, though no exact closing date has been given.

Testina turned heads in Hong Kong with its unique nose-to-tail concept when it first opened in 2022, exposing Hong Kong diners to a side of rustic, down-to-earth Italian cuisine that’s not widely offered on an international level. Every part of the animal is used, and traditional recipes passed down through generations are examined through a modern lens to present comfort dishes featuring often-overlooked ingredients.

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.

Bonjuk’s claim to fame (other than having the peerless Gong Yoo endorsing their porridge on every shopfront) is the mainstream popularisation of Korean juk, transforming this traditional homestyle dish into a fast-casual meal suitable for all-day dining while being nutritious and healthy – and they’re expanding to Hong Kong!

On Bonjuk’s menu, you’ll find signatures such as abalone porridge, ginseng chicken porridge, octopus and kimchi porridge, beef and mushroom porridge, and so much more. Flavours aren’t limited to savouries, either – Bonjuk also offers ‘dessert’ options such as sweet pumpkin, red bean, mung bean, and black sesame.

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.

Central’s exclusive Whale Club is set to dazzle with an exciting lineup of dining and wine experiences. Starting strong on September 3 to 7, culinary innovator Nancy Silverton of Los Angeles’ Michelin-starred Osteria Mozza will headline the kitchen. Each night from 6pm to 10.30pm, chef Silverton will serve her meticulously crafted six-course menu featuring refined Italian dishes and her iconic sourdough bread.

In October, wine aficionados can savour a tasting series featuring Whale Club’s 100+ bottle collection from the historic Méo-Camuzet domaine. Explore vintages from the 1990s to 2018, handpicked from three premier vineyards: Clos de Vougeot, Nuits-Saint-Georges aux Murgers and Vosne Romanee Les Chaumes. November brings an exclusive tasting of rare bottles from Domaine Prieuré Roch, curated from over 130 references from this esteemed Burgundy domaine. Additionally, attendees have the rare opportunity to chat with Yannick Champ, the estate’s manager, for an insider’s perspective on these exquisite wines. To cap 2025, Whale Club – Hong Kong’s sole ambassador for Domaine Robert Groffier – is hosting a December tasting of 2023 vintages alongside select Grand and 1er Crus. What’s more, Nicolas Groffier, the magnificent estate's 4th-generation captain, will join all attendees for a virtual wine tasting experience.

Visit Whale Club’s website to become a member today and enjoy privileged access to captivating experiences and an exceptional collection. Follow Whale Club’s Instagram for more details about these events.

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.

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.

Following Grand Hyatt Hong Kong’s immersive Le Petit Chef dining experience, the hotel is set to unveil ‘The Magic Table’, a brand-new dining experience that fuses captivating 3D projection mapping technology with exceptional fare. From September 19 onwards, this one-of-a-kind show features Thommy Ten & Amélie van Tass from America’s Got Talent, as they deliver dazzling magic performances and storytelling to leave guests enthralled. During ‘‘The Magic Table’, diners can choose from the Wizard’s Essentials ($1,550 per person) or the Grand Illusion ($1,850 per person) to enjoy a curated menu with sumptuous dishes like beef tartare, foie gras with port wine gel, butternut pumpkin topped with potato foam, a choice between surf or turf for mains, and a delectable chocolate sphere with poached peaches to conclude.

Vegetarian diners will enjoy the Enchanted Garden menu ($1,150 per person), featuring sumptuous options such as beetroot tartare and baked celeriac. Little ones can also join in the fun with the Young Magician’s Feast ($750 per child), ensuring an unforgettable experience for the whole family.

Calling all chocoholics, Swiss premium chocolatier Läderach has officially opened its first flagship boutique at K11 Musea. Known for its artisanal chocolate creations, this brand offers a range of signature products, including their famous frischschoggi – handcrafted slabs of fresh chocolate that are weighed in-store per order. Sink your teeth into the brand’s crowd-pleasing flavours like caramelised hazelnuts, almond slivers, white chocolate and crushed strawberries, and much more. Aside from frischschoggi, the boutique showcases a variety of pralines, truffles, and unique treats like chocolate-coated popcorn, all crafted with Swiss expertise. If you’re ever in need of a chocolate fix before your next flight, you’ll be delighted to know that Läderach will also be opening a location within Hong Kong International Airport by late September.

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.

Central’s speakeasy-style bar and dining venue Foxglove marks its 10th anniversary as a timeless spot for live music, cocktails, and intimate ambience. While they’re usually known for serving mouthwatering Chinese fare, the sleek venue has rolled out a celebratory steak frites menu for lunch ($280 per person) and dinner ($380 per person) – because why not? 

Each diner begins with a portion of homemade focaccia along with baby gem lettuce tossed in lemon vinaigrette before choosing between richly marbled US Angus Ribeye or applewood-smoked Wagyu bavette, paired with unlimited fries. Alternatively, pescatarian diners ($380 per person) can enjoy grilled seabass in brown butter and sauce verge, whereas vegetarians ($300 per person) can indulge in the spiced cauliflower steak served with brown butter hummus. 

Moo-Lah, a casual dining venue from Seoul’s award-winning restaurant and butcher Born & Bred, has revamped its concept to operate as an all-day eatery. Along with this new direction, the Central-based venue has launched an entirely new menu full of exciting dishes that showcase the restaurant’s focus on premium Hanwoo beef. Expect to enjoy comforting dishes jazzed up with high-quality Hanwoo, such as the tenderloin cutlet sandwich ($288), brisket hotpot rice ($148), Hong Kong-style slow-cooked brisket on egg noodles ($148), spicy chadol guri Korean brisket noodles ($138), and plenty more. 

What’s more, Moo-Lah also offers expertly grilled cuts such as Born & Bred’s chateaubriand ($150) or grilled sirloin galbi ($338). Additionally, the restaurant features two curated set dinners, ‘A Taste of Seoul’ that showcases authentic Korean flavours, and ‘A Taste of Hong Kong’, offering playful takes on our city’s local cuisine.

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.

Rustic Swiss-Italian restaurant Nocino has opened its fourth location in Hong Kong, this time right in the heart of Central. In case you haven’t been to its cosy original Tai Hang branch before, this eatery is a love letter to the ‘grotto-style’ cuisine of Ticino, a Swiss region in the Alpine peaks. Swiss-Polish chef Matthew Ziemski, whose family are from Ticino, has transported the flavours from Switzerland’s sunniest and most southerly region straight to Hong Kong.

Must-try starters include the malakoff ($68), a lovely take on a deep-fried cheese fondue with gruyère cheese and Swiss Kirsch; the Swiss artisan cheese board ($148); and the Wagyu beef tartare ($148) topped with crispy potatoes and a milk aioli.

Since Ticino is so close to Italy, their pasta offerings are excellent and Nocino also delivers freshly made pasta dishes – our favourites are the brown crab cacio e pepe bucatini ($188), the octopus and squid ink ragu Creste di Gallo ($178), and smoked duck leg and roasted peach tagliatelle ($178). Don’t forget to finish with the Mont Blanc chestnut and blackcurrant cheesecake ($68) and a shot of Nocino walnut liqueur for a digestif.