The latest Hong Kong food news and events 2026

Working with Whey’s founder chef Barry Quek, head chef Teo uses fresh local produce in every dish to highlight the seasonal and sustainable ingredients in the vibrant flavour profiles of the Lion City. The moment the meal opened with a snack duo of scallop pie tee and peppercorn snow crab in a mini doughnut, we knew it was going to hit different.

Some of our favourites off the menu include cured mackerel with tomato sambal, Iberico pork served three ways in an homage to Singapore’s beloved bak kut teh, and the Asam laksa dry noodles with abalone and hae bee dried shrimp that we could probably wolf down two more of. 

Manteigaria, an artisanal bakery that has earned a cult following in Portugal for its pastéis de nata, has just opened its first Hong Kong flagship this month. Unlike Hong Kong-style egg tarts, which often favour a firmer, egg-forward filling with either a buttery shortcrust or light flaky crust, Manteigaria’s pastéis de nata are defined by a thin and shatteringly crisp pastry and a creamy caramelised filling made using whole eggs, plenty of sugar, and butter (rather than margarine), with zero preservatives or additives.

Listen out for a bell ringing out when you’re nearby – they start chiming every time a fresh batch of tarts slides out of the oven, which is a signature Lisbon tradition that signals the arrival of a warm treat.

Terrace Boulud by Mandarin Oriental has swiftly established itself as one of the city’s most exciting new dining destinations. The rooftop brasserie now offers a seamless full-day experience, starting with a refreshing breakfast service. Against the backdrop of Central’s skyline, savour the Menu Petit Déjeuner, with options such as eggs benedict with bacon and hollandaise ($198), eggs royal with smoked salmon ($218, with the addition of caviar available for an additional $88), and eggs florentine with spinach and Comté ($188). Fresh in-house viennoiseries, from buttery croissants to pain au chocolat, complete the spread. Guests can also enjoy fresh juices and smoothies to start the day on a lighter note. Breakfast service is available on weekdays only. Book your table here.

Mandarin Oriental, Hong Kong is serving up a feast of festive indulgence this Year of the Horse. At The Mandarin Cake Shop, handcrafted puddings steal the spotlight – from the classic Chinese Turnip Cake with premium dried seafood to the nourishing Ginger Glutinous Rice Cake and the collagen-rich Peach Gum and Water Chestnut Cake. The Gourmet Chinese Hamper is a heartwarming deluxe gift, featuring Ruinart Blanc de Blancs NV champagne, Chateau Roques de Jean Lice from Bordeaux, abalone, and more – save up to 15 percent with purchases made by January 30. For festive reunions, Man Wah has prepared a splendid six‑course dinner and elevated dim sum lunch, promising a new start brimming with flavour and flair. Book your table at +852 2825 4000 or mohkg-eec@mohg.com.

Celebrate 10 years of pasta with Pici at this one-day-only street market at PMQ. Take a walk down Pici Lane for tastings and pasta-rolling workshops, explore a decade of history at the Pici Wall, and wet your whistle at the Partner Pantry featuring an official Aperol Spritz station alongside artisanal gelato, premium wines, and other tipples.

Fans of Netflix’s hit show Culinary Class Wars will also be delighted to see season one winner Napoli Matfia in action for the Young Pasta Chef Competition, where five talented kids shortlisted from the FWD Max Academy will roll, wrap, and garnish their own ravioli live under the chef’s mentorship. To top it all off, Napoli Matfia will be rolling up his sleeves for a live demonstration to recreate his signature dish, and if you’re brave enough to volunteer for the Pasta Challenge, you might even get some direct feedback from the champion himself on stage.

Perched above Central, the recently opened Terrace Boulud by Mandarin Oriental offers a stylish open‑air escape with sweeping skyline views, creating an elegant yet relaxed dining backdrop. Dinner showcases French brasserie classics with Asian‑inspired touches, from beef tenderloin with short rib ($528) and sesame‑crusted scallops with curried coconut ($368) to premium DB x MO dim sum. The seafood bar offers oysters, tiger shrimp, a grand Plateau de Fruits de Mer, and more, while caviar is served with potato blinis and lemon crème fraîche. These dishes balance richness and freshness, giving the terrace a cosmopolitan, refined character. Book your table here.

Amalgamate is a sleek Causeway Bay spot led by chef Kasey Chan, who has spent years in Michelin-starred kitchens. The restaurant moves away from traditional large-format courses in favour of a refined sharing experience that prioritises creativity and seasonal ingredients.

With inventive interpretations of familiar flavours – think king crab ‘cheung fun’, smoked eel in a cripsy cone, and beef short ribs croissant – all their reimagined dim sum bites to playful, communal mains are designed to pair seamlessly with a boundary-pushing cocktail programme.

Wan Chai welcomes another pizzeria to its neighbourhood with Vincenzo Capuano on Lee Tung Avenue. Named after its founder, who’s been repeatedly featured on the 50 Top Pizza’s world artisan pizza chains list, this Italian restaurant serves Nuvola ‘cloud’ pizzas, Capuano’s inventive take on timeless Neapolitan pizzas that result in an exceptionally light and airy crust. These are served with a signature pair of golden scissors, which will cut slices without ruining the fluffy air pockets.

The signatures to try here are the award-winning Provola E Peppe – topped with smoked provolone, hand-crushed San Marzano tomatoes, mixed peppers, roasted cherry tomatoes, basil, and extra-virgin olive oil – and the Abbraccio e Mamma, an indulgent pizza with a ricotta-stuffed crust, traditional meatballs, melted Grana Padano cheese, and buffalo mozzarella on top.

While much of the city’s dim sum scene has shifted toward pre-prepared foods to keep up with demand, the Michelin-starred Tim Ho Wan chain has joined hands with a 95-year-old industry titan to ensure the flavours of authentic handmade dim sum don’t disappear for good. The limited-time menu features the crispy nut lard bun with sesame paste ($38), baked to order and glazed with a mixture of syrup, soy sauce, Pu’er tea, and lard to achieve a specific, fragrant crunch. 

Diners looking for a contemporary twist can tuck into the quail egg siu mai with XO sauce ($48), a teahouse classic featuring basil-infused pork, along with lard mixed rice ($38), which reimagines a Hong Kong staple using a high-fibre trio of brown, red, and purple rice tossed with hand-rendered lard, crispy cracklings, and preserved vegetables. This nostalgic food series is available at all Tim Ho Wan outlets only until June 30, so go try all the dishes for a blast to the past!

Korean seafood specialist restaurant chain Minyoung Fresh Fish Factory, known for its wide variety of hoe and sushi, has landed in the city. With over 40 locations across South Korea, this spot in North Point is the brand’s first-ever overseas location. In case you were wondering, hoe is different from its Japanese counterpart sashimi, sliced slightly thicker for a firmer, bouncier texture, and is usually served with chojang (a vinegar-based gochujang dip), sesame oil with fresh garlic, or ssamjang, along with accoutrements such as lettuce or perilla leaves.

At Minyoung’s Hong Kong outlet, expect premium hoe platters with salmon, yellowtail, and assorted Korean white fish options such as flatfish, black sea bream, and rockfish. Additionally, its menu offers assorted nigiri sushi and sashimi bowls, along with other seafood dishes, including mala stir-fried clams, spicy fish roe stew, and even spicy cold raw seafood soup.  

Hong Kong’s iconic dim sum tea house Lin Heung Lau has reopened at a new venue in Sheung Wan. Since opening in 1927, this institution has prided itself on its old-school dim sum offerings and remains one of the city’s beloved dim sum restaurants. While the new restaurant has a brand-new look, traces of the old Lin Heung Lau can be found, such as the restaurant’s original tables and chairs, dim sum trolleys, large kettles, and traditional gaiwan tea cups. Most importantly, the restaurant’s menu remains unchanged. Customers can pick out their favourite dim sum items and order pan-fried bites from the kitchen, or flag down the staff who’ll periodically pass by with trolleys full of goodies.

Nestled within Nina Hotel Causeway Bay, this contemporary dining space features dramatic lighting installations inspired by calla lilies, inverted flower structures, floor-to-ceiling windows with a view of the lush greenery in Victoria Park, and a menu that serves up an international mix of dishes ranging from Hainanese chicken rice and wonton noodle soup to sourdough pizza, roasted lamb rack, and mushroom risotto. Whether it’s for a relaxed lunch, a formal gathering in the private wood-finished dining room, or late-night drinks at the sleek sculptural bar, the venue offers a beautiful botanical escape smack dab in the middle of the city.

After relocating from London in 2019, chef Manav Tuli has spent the last few years soaking up Hong Kong culture, and this eight-dish collection is the delicious result of that journey. Taking up a new section on the à la carte menu, these new dishes focus on how Indian foundations can be reframed through a local lens, shaped by Tuli’s interactions with some of the city’s most respected culinary figures.

The lamb keema ‘ham sui gok’ ($98) takes the structural DNA of the classic Cantonese glutinous dumpling and stuffs it with spiced Indian minced lamb. There’s also a tandoori char siu ($158), which treats Iberico pork shoulder with Kashmiri chilli and traditional tandoor techniques. And if you’re bringing a crowd, the whole roasted tandoori spiced three yellow chicken rice ($688) celebrates one of the most prized poultry breeds in the region.

For two nights only, Yong Fu Hong Kong and Ta Vie (which have a combined four Michelin stars between them) are joining hands for a dinner series that sees a unique exchange between Ningbo and French-Japanese cuisine.

We’re looking forward to surprises like French white asparagus prepared two ways by each restaurant; French pork ‘Noir de Bigorre’ dumplings; and a stir-fried vermicelli with shredded eel and sea urchin. The first night of the collaboration takes place at Ta Vie on June 10, before moving to Yong Fu on June 11.

Led by chef Saito Chau, this special menu uses contemporary Cantonese techniques to recreate the opulence of a Manchu-Han Imperial Feast, a famously extravagant banquet from Chinese history where over 100 dishes are served over multiple days. 

While this exclusive dinner won’t require a multi-day commitment, the condensed lineup is no less impressive. The feast includes dishes like stewed geoduck in a Chinese marinade sauce, where fresh elephant trunk clams are steeped in 20-year-aged Huadiao wine to lock in a crisp texture; a slowly simmered bird’s nest with Japanese lily bulb hearts; braised pork with shiitake mushrooms and dried sweet plum that’s cleverly shaped to mimic a bear paw, and many more.

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.