Signed, sealed, and (now) delivered

Honky Tonks Tavern is the latest restaurant and bar from the folks behind the always happening Shady Acres, and now you can channel the neighbourhood watering hole vibes to your home. Dig into the Hot Chicken – buttermilk brined boneless chicken thighs – served with the sauce of your choice, and as hot as you desire (or can handle).

Stay tuned in April as Foodpanda introduces the exclusive Panda Bucket - four boneless thighs and chicken breast tenders, served with any two sides, one large sauce, and a bottle of wine. For a limited time, each order of the Panda Bucket will come with two pairs of bright pink Foodpanda x Honky Tonks socks.

Newly opened in the heart of Wanchai, Chief’s Blend is a collaboration between Biltong Chief and Blend & Grind. Hong Kong's first and only South African inspired café-come-deli serves up specialty coffee, craft beer, small-batch South African wines, along with farm-style plates. Items like the Boerewors Roll, South African Wagyu beef burgers with melted cheese, caramelised onion and rocket, and peri-peri chicken wings with salt and vinegar slap tjips (chips) are now available for order on Foodpanda.

Co Thanh’s (aka Anthony Bourdain’s The Lunch Lady) brings her recipes straight from the heart of District 1, serving up authentic Vietnamese dishes that celebrate the depth of flavours this cuisine has to offer. Shipped directly from Vietnam, over 70 percent of ingredients are handpicked by the Co Thanh team to ensure the optimal quality. Co Thanh now joins foodpanda to offer Vietnamese comfort like the bun bo hue – a robust Hue style beef broth with roasted shallots and ginger, lemongrass, pineapple, beef brisket, beef balls, rare beef and cha hue pork sausage –  and pho ga – fragrant  yellow chicken broth, shredded chicken, fritter, fresh herbs, and flat rice noodles.

Headed by Kinship's Chris Grare and Arron Rhodes, together with Christopher Tuthill (an Albuquerque native and chef), the three aim to bring old-school American BBQ to Hong Kong with Smoke & Barrel. Thanks to their imported wood-fired smoker from Missouri, affectionately known as The Beast, diners can expect smoky meats prepared in true slow-and-low style, producing the hallmark hickory-wood aromas of traditional Texas-style BBQ. Standouts include the signature mac and cheese, cider-glazed baby back ribs, and Grandpa’s Smoked Cauliflower, served with harissa and pomegranate.

As the first authentic Burmese restaurant in Hong Kong, Club Rangoon serves up modern interpretations of cherished recipes passed down through generations. The menu ranges from traditional favourites to craft cocktails, all paying homage to the unique characteristics of Burma. Here, you can sample traditional favourites like the soft and creamy shan tofu hnway – warm shan tofu noodles with grandma's gravy, roasted peanuts and garlic oil – and one of Myanmar’s most celebrate dishes, lah pet thoke, which translates to tea leaf salad. 

Located on the leafy 4th level of Pacific Place and from the team behind Beef & Liberty, Emmer Pizzeria & Cafe proves a worthy addition to Hong Kong’s growing list of quality pizzerias. 

Emmer Pizzeria & Cafe is here to elevate the humble pie to new heights. The restaurant takes its name from an ancient, organic heritage grain wheat, which is blended with rye and Italian flour. These hand-selected grains are lower in gluten, and higher in nutrients like antioxidants, vitamins and minerals. While you can't go wrong with a classic Margherita pizza, we also recommend giving the spicy Diavola and the creamy Funghi a go as well.