Ann Chiu

今年中秋節正日是10月6日，不少商戶已搶先推出中秋月餅禮盒及月餅早鳥優惠，讓大家為中秋節預早作好準備。香港月餅2025口味層出不窮，奶皇月餅、開心果月餅、榴槤月餅、朱古力月餅等；多間星級酒店月餅如麗晶酒店、半島酒店也推陳出新，還有坊間大大小小的實力派餅店以不同口味月餅與你共度中秋佳節。無論你是傳統蓮蓉蛋黃月餅支持者，還是偏愛創新口味月餅，以下2025中秋月餅推介，總有一款適合你和摯愛家人一起分享，立即預訂中秋月餅！ 按這裏即看心水月餅： 創新口味 精緻禮盒 傳統經典 榴槤專區  健康之選 

香港人對咖啡店的喜愛有增無減，雖然開到成行成市，但各位咖啡從業越戰越勇，咖啡新店新主題一間接一間，cafe 熱潮從未間斷。中上環一向是香港咖啡店重地之一，今次我們精選2025上半年開業的中上環咖啡店，有主打上班族的 grab and go cafe、有迎合潮流的「早 C 晚 A」、有實現夢想熱血小店、還有異國風情體驗，總之各有特色，保證有一杯啱你口味！ 繼續看：五間必試上環 cafe、最佳週末 Brunch 推介、香港最佳海邊餐廳、香港隱世咖啡店、本月必試新餐廳推介

中秋節食月餅是常識吧！每年各大品牌的創新月餅無論包裝或味道都總會有驚喜。那我們又有沒有守護傳統的勇氣？以下碩果僅存老字號餅家，不為潮流所動，堅持製作傳統月餅，透過味道傳承祝福，記下花好月圓的快樂時光。睇埋八仙餅家第二代傳人張子榮專訪，聽聽老字號月餅故事。  

香港韓國菜大致分為韓風前和韓風後兩種風格，前者韓國餐廳多數為傳統綜合式，包羅多種類的韓國料理，不過多以燒烤和人參雞湯作主打，如老字號新羅寶為其中表表者 。韓流興起後，新潮的韓國餐廳襲港，型格裝潢和新派韓國菜，吸引不少韓流粉絲光顧。試試以下12間韓國餐廳推介，由現代新派韓國菜、韓式燒肉、米芝蓮韓國菜到韓國 Cafe 餐廳，部分韓國餐廳更有 Oppa 駐場，讓你恍如置身韓國一樣。假如韓國菜不是你杯茶，不如看看我們推介的香港最佳日本料理或香港最佳西班牙海鮮飯。

我們整合了50間香港餐廳推介，名單包括傳統地道家常口味和新派創意美食，價格有平有貴，全部是 Time Out 編輯團隊的心水推介。如果你已經品嚐過名單推介的香港餐廳，別忘了分享到 #TimeOutEatList ，也歡迎你將更多香港美食推介公諸同好。想了解更多關於我們的餐廳評級及推介準則，請查看這裏。如果揾緊今期最紅最新的香港餐廳，就一定要看本月必試香港新餐廳推介。

香港大牌檔一向是平民的美食天堂。綠色鐵皮、帳篷、摺枱摺椅，不少得還有「哄」一聲的爐頭，炮製出鑊氣十足的大牌檔小炒！50年代全盛時期全港有多達40家大牌檔，但由於政府已停止發出大牌檔牌照，傳統大牌檔漸漸成為消失的香港文化，現時只剩下20多家，不過持牌人的後代仍可繼承牌照，將這份老香港風味延續下去。以下是 Time Out 的心水大牌檔推介。喜歡打邊爐的話，必看我們的港式火鍋推介。

Hongkongers love a good cafe, which explains why our city streets are seemingly lined with coffee shops of all kinds. Forget Starbucks and its boring ilk – we’ve got pet-friendly cafes, record and vinyl cafes, bookstore-cafe hybrids, and so many other variations that are more worthy of your attention. The areas of Sheung Wan and Central are coffee hotspots, so here are six new cafes that have opened in the neighbourhood within the early part of 2025. From grab-and-go coffee spots to specialty indie cafes, there’s bound to be one to suit your mood.

多得啟德體育園的大型盛事一浪接一浪，連帶附近的九龍城也熱鬧起來！九龍城是香港的小泰國，雲集一流的泰國菜館。其實除了泰菜之外，這裏還有不少地道美食、傳統甜品店、型格咖啡店等，食飽還可以地歷史悠久的公園散散步，探索古蹟。自從屯馬綫全綫通車，宋皇臺站就位於九龍城範圍，大家「入城」變得更加方便；而九龍城鄰近地標大型購物商場 Airside 、 The Twins 雙子匯等，打造獨特綜合空間，融入生活品味、藝術與自然元素，為九龍東帶來嶄新購物體驗。 按這裏即看心水九龍城推介： 地道美食 必試泰菜 文青咖啡及老餅店 多國美食  發現古蹟 

香港是美食天堂，而尖沙咀更是香港美食集中地。尖沙咀餐廳美食令人眼花撩亂﹐美食包羅萬有，不論是中菜西餐日本菜還是多國料理等，也有海景餐廳、打卡美食，而且餐廳價格有平有貴，總會找到你的心頭好。看看我們推薦的尖沙咀餐廳美食，mark 定下次到訪吧﹗

香港老字號餅店買少見少，雞仔餅、光酥餅、老婆餅、豆沙餅，或許有人覺得好老餅，卻也是不少人的童年好滋味。在時代變遷的香港，仍不乏有心有力，做得一手好餅的老字號餅店，以下13家香港老餅家，不但保留了好味道，也保留了昔日好時光，值得大家支持。一邊歎傳統糕餅，一邊歎杯港式奶茶，度過下午愜意時光。

香港下午茶選擇多，盛夏正盛，在陽光最猛烈的時段留在室內大歎冷氣是正確的選擇。剛好在這個夏日，多間酒店及餐廳推出新主題下午茶，由卡通人物、特色主題或食材配搭應有盡有，歎住冷氣品嘗精緻鹹甜美點，最高享受，看看我們精選的香港最新下午茶推介﹐如果想揾週末 brunch，睇埋香港 brunch 推介。想揾更多話題餐廳？即看本月香港新餐廳及酒吧推介。  

Omakase（お任せ）廚師發辦，日語解作「 拜託了」，代表着客人對師傅們的信任，將當日菜單的決定全交由廚師發辦。香港 Omakase 廚師發辦長開長有，不同價位的 Omakase 廚師發辦由幾百元到幾千元一位都有。為大家精選多間香港 Omakase 廚師發辦，看看哪個 CP 值最高？想找更多日本料餐廳﹐請看香港最佳日本料理餐廳。

View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) Thai Pai Dong is one of the latest restaurants to join the Ferry Point area in Jordan. Within a month of opening, this eatery has already become widely popular and regularly has crowds waiting outside its doors before they open for service. Though small in size, this restaurant is decked out in retro decor like vintage posters, train tickets, and an eye-catching LED sign on its façade. With so many Instagrammable spots throughout the venue, Thai Pai Dong breathes new life into this sleepy residential area. Even though I visited on a weeknight before dinner service began, there was already a queue outside the restaurant and I waited for 40 minutes before entering.Lots of Thai Pai Dong’s customers (myself included) willingly queue up to try the restaurant’s Wagyu beef boat noodles ($98). If that dish sounds familiar to you, it’s because Thai Pai Dong’s head chef used to work in the Wan Chai location of Samsen, another popular Thai eatery in Hong Kong that’s become famous for this noodle dish. Thai Pai Dong’s version sees the noodles served in a rich broth made with beef blood and various aromatics, giving it a deep colour and loads of flavour. Each bowl of boat noodles comes with delectable toppings like Australian Wagyu beef slices, beef balls, water spinach, and pork cracklings. Customers can choose between fresh rice noodles or egg noodles as a base; I opted for the first type, which was a good

View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) You’ve got to have a unique concept to stand out in Sheung Wan’s restaurant scene. Hoping to grab the attention of diners is Pasteako, an Italian steakhouse taking over Gustaci’s former venue in PMQ. This restaurant gets its name from mashing up the two dishes it offers: pasta and steak. More specifically, Pasteako specialises in handmade pasta that can be enjoyed free-flow, and 21-day dry-aged steak cuts like American sirloin and ribeye, as well as Australian M5 Wagyu. This restaurant’s dinner set menu includes an appetiser, a steak cut and pasta of choice, and a dessert from $388 and up – which is an absolute steal if you consider Pasteako’s location.  The restaurant’s interior is full of retro Italian flair, with red and white checkerboard floors, leather sofas, and black-and-white framed photos setting the mood. Before being shown to your table, you’ll get to choose a steak knife from a large display cabinet that provides information about eight different knives from countries like Italy, Japan, Germany, Turkey, Persia, and Mongolia. Unless you’re keen on reading about each knife, we think closing your eyes and randomly picking one will suffice. Deciding what to eat here is a no-brainer, as this restaurant only offers concise set menus. Start by selecting your desired pasta shape and sauce, then choose your steak cut from options like striploin and ribeye, or upgrade to premium M5 Wagyu for a

Who would have thought that a shop bearing the name ‘electric company’ (路易奇電力公司) would actually be a yakiniku restaurant from Taiwan? Yakiniku Luigi is one of Taiwan’s top 10 Japanese yakiniku restaurants. It was established by Leo Wu Jun-jie, founder of hospitality group Luigi Restaurant Company, known for eateries such as The Other Floor by Luigi and Luigi’s Laundry Company. Currently, the yakiniku restaurant boasts more than 10 branches across Taiwan, each venue renowned for its high quality Japanese A5 wagyu offerings. Luigi’s first overseas branch is located in Wan Chai along Lockhart Road. The restaurant features a minimalist industrial design with a grey and white colour scheme.. With seating for just 28 diners, the venue provides ample space, including an open kitchen where diners can observe Luigi’s skilled staff expertly slicing cuts of meat by hand. We visited Luigi for dinner on a weekday, and there weren’t many guests dining at the restaurant, so we were able to comfortably enjoy our meal on a spacious table. Luigi’s menu is spread across two pages, offering diners a choice of three yakiniku sets, with over 80 percent of the selections featuring premium cuts of A5 Wagyu beef directly imported from Japan. The restaurant’s yakiniku sets consist of 10 to 12 courses priced at $958, $1,278, and $1,758, respectively; and Luigi’s adept staff skillfully grill your dishes right at your table. Customers who prefer to enjoy their items without assistance from the staff can

Popular Incheon-based cafe, Sips;;lban, has opened its first location in Hong Kong at Harbour City. Pronounced as sip-sil-bahn, the cafe gets its name from the Korean idiom which literally translates to ‘ten spoons, one rice’. Referring to how ten spoons of rice make up a whole bowl of rice, the idiom alludes to how every bit of effort counts to get something done. The cafe’s venue is decorated with retro-inspired furniture and incorporates beachy elements to create a relaxing atmosphere, making it an ideal spot to kick back and grab a meal with your friends. We visited Sips;;lban at noon on a weekend, which to our surprise wasn’t completely full, and we were able to get a table in a photogenic corner. This Korean cafe is well known for their cakes and bingsu (Korean shaved ice), but their menu also offers a variety of savoury dishes too. We begin with a range of appetisers and entrees, such as the sous-vide chicken thigh salad ($92) which came in a generous portion. The whole chicken thigh was tender and flavourful, and the salad came mixed beforehand in a vinaigrette, making for fuss-free eating. Sips;;lban has four gimbap (rice with various ingredients, wrapped in dried seaweed) variations on their menu, and we opt for the recommended option which was the beef gimbap ($88). Aside from being filled to the brim with eight kinds of ingredients like carrots, pickled radish, as well as beef; we like how delicate these gimbap tasted. For more filling options, be sure to try out

Check out our experience at Dong Baek below: View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) Busan's popular barbecue restaurant, Dong Baek, has finally opened its first location in Hong Kong. To avoid long queues, we made online reservations and arrived at 6pm on a Monday. The seating process went smoothly, and the staff informed us that we had two hours to enjoy our meal. As we entered the restaurant, we noticed that Dong Baek's dining area was well-lit and comprised of spacious booths separated by wooden screens. The dining environment seamlessly combined traditional Korean elements with a modern design style, creating a cosy and comfortable space. Dong Baek offers a high-quality Korean barbecue experience featuring carefully selected ingredients from around the world and unique cuts of meat. With no time to waste, we eagerly ordered a variety of barbecued meats and entrees. Our barbecue grill was divided into two sides: one with a kimchi omelette batter and the other with corn and shredded cheese. Both sides could be replenished throughout the meal. Additionally, we were served a delightful assortment of homemade Korean pickles, including radish, kimchi, bean sprouts, spinach, baby Chinese cabbage, and mashed pumpkin. These delectable pickles were available for an additional $40.We tried Dong Baek's signature flower pork belly ($188/half portion) prepared in thin slices, which cooked quickly and had a flavourful, slightly swee

Over the last few years, celebrity chef Ken Lau, from local food and beverage group Lubuds with over three decades of culinary experience, has consistently opened several restaurants. These include the French fusion venue Pano in West Kowloon, the Italian fine dining restaurant Palco Ristorante, and the Italian-Japanese fusion eatery Pleka. Joining this collection of sister restaurants is Penna, a homestyle Italian restaurant that offers a warm and comforting environment in Tai Koo's Cityplaza.We had made a reservation for an early dinner at Penna on a Sunday evening. Fortunately, there weren’t many customers, so we were able to enjoy our meal comfortably. Penna’s menu is concise and offers a decent selection of appetizers, snacks, side dishes, soups, pastas, risottos, meat and seafood dishes, desserts, and plenty of authentic Italian delicacies. Before placing our order, a waiter brought us a plate of Italian crispy flatbreads, olive oil, and balsamic vinegar. For starters, we decided to try the deep-fried beef tripe ($118), which is braised before coated in an ultra-thin batter and fried until it turns golden brown. The fried tripe has a subtle aromatic flavour that pairs wonderfully with Penna’s homemade tartare sauce. After that, we ordered a portion of Italian escargot ($98 for six pieces), generously coated in garlic, onions, herbs, butter, and brandy before being baked. The escargots were delightfully chewy and full of flavour; we couldn’t help but order a portion of b

Cafe-bar Barcode is back! After a short absence, the bar has relocated from its previous home on Glenealy Street to a brand-new location on Cochrane Street underneath the Mid-Levels Escalator. The new cafe space offers ample indoor seating, doing away with the small outdoor porch compared to the old venue. Inside, Barcode maintains its signature colour scheme of white, complemented by blue accents on their sofas, and sheer cream-coloured curtains. Their large windows allow plenty of natural sunlight to flood in, creating a relaxed atmosphere that transports you away from the bustling city. The brains behind the cafe-bar is tea-cocktail connoisseur and Tell Camellia’s co-founder Gagan Gurung. Barcode still adheres to their previous philosophy of merging bar, coffee, and dessert cultures. However, unlike their previous location where the bar was concealed, the new venue integrates the cafe and bar areas into a single space.Barcode’s food menu offers a modest variety of options. In the morning, diners can enjoy a small selection of pastries, while during the day they can choose from entrees such as sandwiches, pastas, and burgers. As for the cafe’s coffee selection, their specialty lies in espressos and offer a medium-dark roasted espresso blend that combines Colombian, Latin American, and Ethiopian coffee beans. We ordered a New Black ($55), which sees a thick layer of cream dusted with cocoa powder, placed over brewed coffee. We recommend not stirring the drink initially to fu

The quiet stretch of Oi Kwan Road has lit up recently with the arrival of a neon sign showing two monkeys. Depicted in chef uniforms and wielding strands of noodle and slabs of beef, these novel creatures are the mascots of Mashi No Mashi, the first wagyu tsukemen restaurant in town. This new spot boasts serious street cred, being co-opened by the same team behind neighbouring Wagyumafia (aka the creators of the world’s most expensive beef sandwich) as well as La Rambla and Elephant Grounds. Much like its slightly older sister restaurant next door, Mashi No Mashi is cool and minimalistic, with counter seating that only runs 12 chairs deep. The service is equally simple, with an automated ticket machine near the entrance from which guests place their orders. There are only three noodles to choose from – the regular tsukemen ($80), wagyu tsukemen ($130) and the tokusei wagyu tsukemen ($160). We go for the most expensive option, which comes with around 150g of noodles topped with a slice of Kobe beef, bamboo shoots, cabbage, nori and half a soft-boiled egg. The main attraction, of course, is the meat, which is the same Ozaki beef used at Wagyumafia. The brisket is used here, chosen especially for its balanced fat-to-meat ratio. It’s served as a large, thin sheet and, torched to our requested medium, melts like warm butter on the tongue. Tokusei wagyu tsukemen If wagyu is the star though, then the dipping sauce is the soul. At Mashi No Mashi, the complex and layered base is made

Up until now, Meter Chan’s enjoyed a pretty solid track record in the restaurant business. He co-founded Butao King in 2010 during the early days of the Hakata ramen craze, and after parting ways with the noodle bar-turned-chain, became a pioneer of the tsukemen trend, opening Kakurega Ramen Factory in Sham Shui Po. These restaurants succeeded because they focused on one thing and did it well. It’s a proven formula that Chan adopts once again for his latest venture, Munakata Beef House, which is dedicated to Japanese beef rice.Nestled on a quiet stretch of Tai Kok Tsui, the intimate restaurant only accepts walk-ins and seats a mere handful of customers at a time. Ample effort has been made to give the space an authentic Japanese feel, from the minimalistic décor to the custom-built, plain-wood counter that wraps around the kitchen like a sushi bar.As for the beef rice, it’s served in a smart lacquered box (known as ‘jubako’ in Japanese) instead of a round bowl à la the more typical gyudon preparation. The main draw is the meat, of course, which is sourced from Munakata in Japan’s southerly Fukuoka Prefecture. You can order the round steak from the outer thigh ($168), the sirloin ($368) or a combination of the two ($268). Whichever cut you go for, it’s all served in 160g portions over rice with miso soup, Japanese pickles and a touch of wasabi on the side.We try the lean thigh cut, which is slow-cooked until tender then sliced into thin, 2mm pieces. It’s wonderfully robust and

There’s no beating around the bush. This Mong Kok noodle joint serves, you guessed it, boat noodles. The restaurant wouldn’t look out of place in Thailand with its retro designs and wooden furnishings. But the spotlight is on its signature dish, which comes in almost 10 variations. We recommend going for the Angus beef with pad thai noodles ($68), where the soup comes with a gorgeous beef flavour with a hint of spiciness. The beef itself is seriously tender and tasty to boot, accompanied by chewy beef balls and brisket. 

源⾃⽇本的海鹽⽜油麵包熱潮席捲全球，Bakehouse 銅鑼灣店⾸席烘焙師 Jackie 更為海鹽⽜油麵包注入香港特色——選⽤⻄貢鹽⽥梓的傳統海鹽，炮製出獨一無二的香港海鹽⽜油麵包。Bakehouse 於九月限定推出海鹽⽜油麵包（$18），結合法包的酥脆和法式⽜油軟包的香軟，⽽其秘訣在於麵包的製作過程中將原條⽜油捲入麵團然後烘烤，裏⾯包裹的⽜油會因⾼溫徐徐融化，讓麵包的底部更加酥香，令⼈難以抗拒。 Photograph: Ann Chiu ⻄貢鹽⽥梓為聯合國教科⽂組織認可的保育地，蘊藏深厚的歷史與⼈⽂魅⼒，其純淨海鹽為 Jackie 的⽜油麵包增添獨特韻味。 這款傳統海鹽經歷陽光、風⼒和蒸發的天然製作過程，保留了微量的海洋礦物質，經烤焗後會呈現迷⼈的炭棕⾊澤，非常獨特。這款麵包不僅味道出眾，更蘊含⼯藝與傳 承的深厚價值，值得一試。   Photograph: Ann Chiu 海鹽⽜油麵包將於九月在 Bakehouse 銅鑼灣店每⽇限量發售，僅於中午12時、下午3時及5時分三輪烘焙出爐，每次80個，每⼈每次限購兩個。剛出爐還有點熱度的海鹽⽜油麵包⼝感是最好，建議即買即吃，千萬別等回家才吃啊！ View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) Bakehouse 銅鑼灣店地址：銅鑼灣啟超道16號 繼續看： 日本人氣拉麵名店らーめん鴨 to 葱快閃香港麗晶酒店港畔餐廳 逾百年品牌歷史襟江酒家逆市重開！香港首個大型卡通氣球巡遊「Merry Balloon」 全新戶外好去處！Just Climb 啟德戶外攀石牆分階段開放 Live Nation 宣布黃埔號全新音樂表演場館 Tides 香港13間老字號月餅推介

Labubu 熱潮持續升溫，在 Blackpink 成員 Lisa 的加持下更紅遍全球。Popmart 創辦人王寧早前在業績會上帶來重磅消息，親自向大家展示最新的迷你版 Labubu 並表示有望成為下個超級爆款。消息一出已引發 Labubu 迷的高度關注，Popmart 股價更大漲 9% 創下歷史新高，Labubu 的威力不容忽視。官方發售詳情已經公布！ Mini Labubu 的開售日期？ 新品線上發售時間為8月28日10pm。香港地區採用三種購買方式。第一種為透過泡泡瑪特香港官網參與抽籤，今次抽選過程首次採用實名制方式進行，抽選時需填寫姓名及證件號碼（包括香港身份證、澳門身份證、台灣身份證、護照或中華人民共和國居民身份證）。中簽後須由本人憑身份證明文件及兌換碼前往指定門店完成認購程序，非本人無法完成，不可委託他人代為領取。第二種是8月28日晚10pm在泡泡瑪特香港官網搶購，單個賬戶限購買一套或14單個。不可綫下直接進店購買。最後是選擇經淘寶平台訂購再送貨至香港。 泡泡瑪特香港官網搶購連結 Photograph: Courtesy popmart.com.hk Mini Labubu 有什麼款式？ 新款 mini Labubu 最大賣點是可以用作電話掛飾，系列名稱「The Monsters 心底密碼系列」，以A至Z字母為主題。據泡泡瑪特官方宣布，mini Labubu 產品將分為a及b兩端，分別為a至m和n至z，各有14個常規款及1個隱藏款，常規款機率為1:14，隱藏款機率為1:168。 Photograph: Courtesy popmart.com.hk 此外，泡泡瑪特同時推出一款大型彩色 Labubu「The Monsters 前方高能 Rock The Universe」，官方定價$583。 Mini Labubu 的購買方法及售價？ 單個盲盒售價為79元人民幣，整套售價為1106元人民幣，想集齊a至z款則需2212元人民幣。今次新品不單會在國內發售，還會通過阿里巴巴旗下速賣通（Aliexpress）的 Popmart 官方旗艦店同步登場，開放給全球 fans 購買。據過往新品發售情況，預期屆時將通過微信小程序「泡泡抽盒機」、天貓旗艦店及京東官方旗艦店等線上店鋪同步搶購，確實詳情有待公布。 繼續看： Jennie 香港限定店懶人包：預約入場安排、開放時間、周邊產品香港首個大型卡通氣球巡遊「Merry Balloon」 全新戶外好去處！Just Climb 啟德戶外攀石牆分階段開放 Live Nation 宣布黃埔號全新音樂表演場館 Tides 香港13間老字號月餅推介  

雖然香港結業潮持續，老字號酒樓相繼倒閉，不過擁有逾百年品牌歷史的襟江酒家卻在逆市重開！襟江酒家選址旺角家樂坊，佔地近8,000平方呎，主打手工製懷舊點心及真材實料的手工菜，藉此傳承酒樓文化。立即看襟江酒家推介點心及美食： 襟江酒家點心價錢 襟江酒家所有點心均由點心師傅全人手製作，以手工懷舊點心為主，並以傳統手推點心車叫賣。點心分為小、中、大、特、頂點五個等級，價錢由$25至$42不等。除了一般常見的點心外，還有坊間少見的懷舊點心，如古法豬肚燒賣、雀巢芋角、鴨掌柚皮、懷舊臘腸卷等。另外酒家即將推出長者早茶免加一、$2茶芥等優惠，還有傳統「星期美點」。 襟江酒家特色菜式 襟江酒家找來都爹利會館前燒味師傅曾偉雄及曾於蓮香掌廚的胡德標師傅坐鎮，提供多款懷舊小菜及明爐燒味。推介霸王鴨、襟江琵琶鵝、懷舊金錢雞、手剁陳皮牛肉餅、清湯蝴蝶腩豬腳筋煲、金華玉樹雞、蝦籽柚皮及仙鶴神針等特色菜。負責人曾先生表示稍後將會聯乘多個香港本地品牌， 例如與民豐合作推出潮州甜品「落湯錢」，還有悅和醬油、樹記、潘記腸粉、公和豆腐等老字號合作；又會舉辦 busking 及「廣東歌之夜」等活動，期望加入創新元素，吸引更多年輕人及遊客來體驗酒樓文化。 襟江酒家歷史 襟江酒家的歷史可明確追溯至清宣統元年(公元1909年)，由「第二代茶樓王」譚晴波於宣統元年(1909年)在廣州創立，及後於香港中環威靈頓街117至119號開業，由顏氏家族（香港蓮香樓創辦者）接手經營，品牌擁有過百年歷史。 View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) 襟江酒家地址：旺角登打士街56號家樂坊8樓801號舖電話：2396 3988營業時間：7am-11pm 繼續看：香港首個大型卡通氣球巡遊「Merry Balloon」 全新戶外好去處！Just Climb 啟德戶外攀石牆分階段開放 Live Nation 宣布黃埔號全新音樂表演場館 Tides 香港13間老字號月餅推介

  香港拉麵控好消息！來自東京頂級拉麵名店らーめん鴨 to 葱即將快閃香港，於9月27日至10月8日登陸香港麗晶酒店港畔餐廳，帶來正宗東京風味。日本らーめん鴨 to 葱以其招牌鴨肉拉麵聞名，製作方法簡單卻講究。湯頭採用日本優質鴨肉與時令香葱，經48小時慢火熬煮，色澤澄澈，風味濃而不膩；獨家調配的三款醬油，包括精選日本播州龍野、千葉及愛知出產的複釀醬油，與各種材料完美融合，炮製層次豐富的醬汁。鴨肉方面則嚴選自京都、青森及埼玉等日本頂級產地的鴨肉，確保濃郁風味；就連配角——葱也是心思所在，精挑日本各地新鮮葱科植物，包括韭菜、洋葱及蒜頭等，與鴨肉完美配搭。 不少得由日本國產全麥粉與小麥精心製作，專為らーめん鴨 to 葱量身定制的特製麵條，口感無可挑剔。 除了獨家供應的招牌拉麵，港畔餐廳主廚徐家豪精心設計一系列日式佳餚，包括海鮮和豚肉海鮮大阪燒、豚肉生薑燒、日式黑糖燜豬手等特色菜餚。網上訂座   Photograph: Courtesy Regent Hong Kong   日本人氣拉麵名店らーめん鴨 to 葱登陸香港麗晶酒店港畔餐廳 自助午餐 星期一至星期五 12nn – 2.30pm 成人 $558 小童 $318 星期六至星期日及公眾假期 12nn – 3pm 成人 $698 小童 $418   自助晚餐 星期一至星期五及星期日 6pm – 10pm 成人 $998 小童 $598 星期六及公眾假期 5.30pm – 8pm/ 8.30pm – 11pm 成人 $998小童 $598    繼續看： 逾百年品牌歷史襟江酒家逆市重開！香港首個大型卡通氣球巡遊「Merry Balloon」 全新戶外好去處！Just Climb 啟德戶外攀石牆分階段開放 Live Nation 宣布黃埔號全新音樂表演場館 Tides 香港13間老字號月餅推介

Even though Hong Kong’s wave of business closures seems to be continuing, we’re seeing a spark of delicious hope with Kam Kong Restaurant bucking the market trend to recently reopen in Mong Kok. Taking over a space of almost 8,000sq ft in Gala Place, Kam Kong focuses on handmade nostalgic dim sum as well as authentic ‘kung fu’ dishes – delicacies that take a good deal of time and effort to make. All of Kam Kong’s dim sum varieties are handmade by their dim sum chefs, which is rather a rarity nowadays. The cherry on top is that the wooden steamers are piled into dim sum trolleys to be wheeled around the restaurant – again, an old-school touch that is sadly disappearing in the city. Dim sum dishes are sorted into five categories of small, medium, large, extra large, and top-tier, with prices ranging from $25 to $42. Apart from your standard har gow and siu mai, Kam Kong also serves up old-school dim sum varieties that are not readily available elsewhere, such as pig’s stomach siu mai, birds’ nest-shaped taro puffs, duck’s feet and pomelo peel, cured sausage rolls, and more. Photograph: Ann Chiu Hongkongers of a certain age who remember these dishes will no doubt get a kick out of seeing them on the menu again. What’s more, the restaurant has also launched promotions, including waiving the 10-percent service charge for senior citizens dining in the mornings, and only charging $2 for tea and condiments. Kam Kong has hired the previous chef of siu mei roasted meats at Duddell’s

由中環珍姐火鍋店團隊新開的牛肉拌麵店﹐店名叫 Jus，在法菜裏解作烹煮食物時流出的汁液，店主認為汁也可以物盡其用，故以此為靈感用牛肉汁、牛油、牛湯炮製成拌麵。餐牌上選擇貴精不貴多只有三款：牛油拌麵（$128）、牛擔擔麵（$98）、素擔擔麵（$98）；飲品方面則有伯爵凍檸茶 ($28)及通力凍咖啡 ($48)。 牛迷必試牛油拌麵，配料有焦香牛叉燒, 軟腍牛舌, 爽脆牛胸爽﹐還附上即席刨上檸檬皮的牛筋，配一碟涼拌芽菜及牛清湯。 Jus 的麵條是自家配方，找來永樂粉麵廠生產，加入牛油、醬油、葱花拌勻吃，奉勸打卡要快手，避免影響麵質口感。 喜歡麻辣香的話就要試牛擔擔麵，醬汁濃郁辛辣，花椒香重，配大量牛肉碎，麵條掛醬度極高，建議先吃乾拌；然後注入小許牛清湯拌吃，一麵二食，兩種滋味。Jus 也有為素食者炮製素擔擔麵﹐同樣以麻辣醬汁做底，不同的是多了一陣清雅菇香。 Jus 只有約有16個座位，室內以木系裝潢為主調，坐在半開放式的吧枱位置更可窺探廚師備菜過程；餐廳現正試業，暫時晚上六時起營業，不少食客會於五時半後開始排隊，直至近八時人龍仍然絡驛不絕。各位想去朝聖的話就要有心理準備了！ Jus地址：中環士丹頓街60號 繼續看： Jennie 香港限定店懶人包：預約入場安排、開放時間、周邊產品香港首個大型卡通氣球巡遊「Merry Balloon」 全新戶外好去處！Just Climb 啟德戶外攀石牆分階段開放 Live Nation 宣布黃埔號全新音樂表演場館 Tides 香港13間老字號月餅推介  

香港結業潮持續，有消息指位於山頂凌霄閣的連鎖美式快餐店 Burger King（漢堡王）店將於8月31日結業。隨着山頂店關閉，全港將僅剩機場禁區一店。 Burger King 香港歷史 全球 Burger King 分店大部分均由獨立特許經營商擁有及管理，憑藉香烤漢堡及其獨創的華堡馳名，以「Your Way」為口號，提供滋味漢堡包。在香港已有逾40年歷史的  Burger King，於八十年代進軍香港，1990年曾全面撤出本地市場；2003年由特許經營商 SSP Hong Kong 於香港國際機場開設分店。2007年，又出現另一間名為「健味堡有限公司」特許經營商，高峰時期有超過20間分店，遍佈香港多區，可惜業務逐步收縮，市區分店先後結業。不過由 SSP Hong Kong 經營的 Burger King 機場及山頂分店則營運至今。 對於山頂 Burger King 結業，有網民表示：「以後要去機場禁區先食到 Burger King」、「Burger King 開喺山頂，本來就不打算做本地人生意！」、「香港麥當勞做得太優秀，其他漢堡快餐好難比」、「返深圳食都得！」未知大家又會否去山頂 Burger King 見它最後一面？ 繼續看： 美食博覽2025 Chiikawa 拉麵香港預約攻略 香港 Chiikawa 展覽攻略2025

由香港貿發局舉辦的美食博覽2025、美與健生活博覽、家電．家居．博覽、美食商貿博覽及香港國際茶展，將於8月14日至18日期間，在灣仔香港會議展覽中心舉行。五項展覽匯聚約1,890家展商，呈獻環球美酒佳餚、中西茶飲、保健美容及時尚家居產品，為業內買家與公眾提供一站式採購及購物消閒體驗。立即看今年美食博覽亮點、美食博覽購票方法及票價。 美食博覽2025亮點 今年美食博覽以五大主題貫穿多個展覽，每個主題日均為追求美食、健康及優質生活的消費者，帶來精彩豐富的體驗。今年參展商呈獻更多元化的產品及優惠，結合互動活動，加上慶祝美食博覽第35屆的加碼大抽奬及有奬遊戲，將為參觀人士帶來難忘的食、買、玩體驗，進一步推動本地消費。美食商貿博覽今年新設咖啡專區，雲集多個出產地的咖啡產品、配件、咖啡機等，其中內地咖啡豆產量第一的雲南省，迎來多家普洱市企業來港參展，帶來困鹿山、錦袍山烘焙豆和不同產品。 美食博覽每年備受歡迎的「尊貴美食區」打造七大主題區域，從精緻主食、精釀酒品到美味甜點應有盡有，當中精選包括首次參展、有80年歷史的台灣和菓子老店「明月堂」帶來各式和菓子及伴手禮，其他特色美食包括冠軍牛肉麵、以自家果仁醬製成的宇治茶味 gelato、特色咖啡、話梅檸蜜氣泡梳打、迪拜朱古力及中國清酒等。而本地品牌─閣樓釀造更連同六家香港品牌，自組「閣樓酒場」，即場炮製特色雞尾酒。   美食博覽2025 $1優惠及每日抽獎送過百萬獎品 為慶祝美食博覽踏入第35週年，展期內每日中午前，市民可憑指定廣告從展覽廳3FG及5FG免費進場，每廳各350個名額；多家參展商推出過百款$35的特價商品，當中也有場限定的$1優惠，包括：安記海味展覽首日頭九位入場人士可以$1玩「鮑魚大風吹」遊戲，贏取即食零食鮑魚；冠華食品展覽首日頭20位顧客可以$1玩「飛機欖達人挑戰賽」，贏取全年食飛機欖（總值$7300）；榮華月餅購物滿$300可以$1加購75週年懷舊乙月餅。 Photograph: Courtesy Da Choco 擁有逾300年歷史的法國殿堂級糕點品牌 Dalloyau 首次參加香港美食博覽，將朱古力品牌 Da Choco 帶到尊貴美食區 3B-E08 展位，推出會場限定D24 榴槤雪糕脆棒及開心果杜拜朱古力雪糕脆棒。（原價$68/支，展會期間買一送一）另購買任何產品，即可以試食價$30購買雪糕脆棒；購買兩排 Da Choco 脆朱古力，即可免費獲贈雪糕脆棒一支；中秋脆朱古力禮盒會場優惠價$288/盒（原價$338）。   Photograph: Courtesy Kee Wah   今年奇華餅家為美食博覽2025準備限定限量福袋，以印有可愛奇華熊貓圖案的環保袋盛載，內有家鄉什錦蛋卷禮盒、腰果馬仔、細冬蓉老婆餅、迷你合桃酥及蝴蝶酥等，福袋優惠價$100便可獲總值$177產品。另有「迪士尼米奇與好友系列 Head in the Clouds 燈籠月餅禮盒」美食博覽限定價$228（原價$288） 此外，大會每日舉行幸運大抽獎，豐富獎品包括廚具及傢俬、美容產品及療程、各式美食、健康用品等。入場人士憑單一收據消費滿$300元即可參與抽獎一次。兩項活動的獎品總值超過$100萬。 美食博覽2025購票方法及票價 八月展覽會場將不設實體門票銷售，電子入場券可提前透過 AlipayHK、支付寶、01空間電子門票銷售平台、全線7-11、Circle K便利店，八達通 app 及 The Club app 購票入場，或於會場入口收費站以 AlipayHK、支付寶或八達通即時付費入場。同時，大會將再次推

衞生署衞生防護中心最新消息，截至8月6日下午5時，錄得三宗新增感染基孔肯雅熱個案，全部為輸入個案，今年累計四宗輸入個案。醫學會傳染病顧問委員會聯席主席曾祈殷認為，內地與本港兩地交流頻繁，預料輸入個案會穩定上升。衞生署衞生防護中心於8月2日調查一宗基孔肯雅熱輸入個案，為今年香港基孔肯雅熱首宗個案。香港基孔肯雅熱個案涉及一名過往健康良好的12歲男童，居於觀塘區。他曾於7月17日至30日到廣東省佛山市旅遊，並報稱期間曾被蚊叮咬；於7月31日開始出現發燒、皮疹及關節痛。他於同日向私家醫生求診，雖然他的病徵輕微，但由於他有近期外遊史，於8月1日被轉介往基督教聯合醫院急症室求醫，同日入院並在無蚊環境下接受治療，現時情況穩定。他的血液樣本經檢驗後，證實對基孔肯雅熱病毒呈陽性反應。衞生署衞生防護中心提醒市民，不論在本地或外遊，應時刻注意環境衞生，以及採取防蚊和個人保護措施。 中心傳染病處主任歐家榮醫生說：「基孔肯雅熱主要透過帶有基孔肯雅熱病毒的雌性伊蚊叮咬而傳染給人類，並不會人傳人。最有效的預防方法是防止蚊子滋生及防止被蚊叮咬。基孔肯雅熱病人在發病後初期（尤其是在發燒期間），血液會帶有大量病毒，對蚊子具傳染性。如在傳染期被蚊子叮咬，有機會透過蚊子在本地進一步傳播。因此，預防病人受到蚊子叮咬是防止出現本地傳播的重要措施。」 日前深圳錄首宗確診，截止7月31日佛山市已錄得超過6900宗個案，絕大部分個案在順德區錄得（5972宗）。全部均為輕症病例，沒有嚴重或死亡個案。此外，廣東省其他城市近日亦出現確診個案。澳門方面，自今年七月中起共錄得六宗基孔肯雅熱輸入個案及一宗本地個案。 世界衞生組織的資料顯示，超過110個國家和地區曾經錄得基孔肯雅熱個案。截至今年六月初，全球14個國家/地區共錄得超過22萬宗個案（包括內地、台灣、新加坡等香港人的旅遊熱點），當中約80宗為死亡個案。 到底基孔肯雅熱有甚麼症狀？傳播途徑是甚麼？立即來了解更多基孔肯雅熱的資訊。 什麼是基孔肯雅熱？ 基孔肯雅熱是由基孔肯雅熱病毒引起，是一種經蚊子傳播的傳染病。基孔肯雅熱已在過百個國家被發現，當中包括非洲、亞洲、歐洲、美洲和印度洋及太平洋群島等地。 基孔肯雅熱病徵 患者感染基孔肯雅熱後會出現發燒和嚴重關節痛。其他常見症狀包括肌肉疼痛、頭痛、噁心、疲倦和出現紅疹。症狀通常是自限性的，一般持續數天。但有些患者的關節痛可能會持續數月，甚至數年。由基孔肯雅熱所引致的嚴重症狀及死亡十分罕見，並多數與其他已存在的健康問題有關。大部分患者可以完全痊癒。在偶爾的情況下, 基孔肯雅熱病毒可引起眼、心臟及神經的嚴重併發症。新生兒、年紀較長人士及長期病患者出現重症的風險較高。現有證據顯示，曾經感染過基孔肯雅熱病毒的人士對再次感染具有免疫能力。 基孔肯雅傳播途徑 基孔肯雅熱主要透過帶有基孔肯雅熱病毒的雌性伊蚊叮咬而傳染給人類。當基孔肯雅熱患者被病媒蚊叮咬後，病媒蚊便可能受到感染，若再叮咬其他人，便有機會將病毒傳播。香港並未有發現傳播基孔肯雅熱的埃及伊蚊，但同樣可傳播基孔肯雅熱的白紋伊蚊卻屬於本港常見的蚊品種。這些蚊子主要在白天叮咬人，而叮咬的高峰期在清早和傍晚。 基孔肯雅潛伏期及治理方法 潛伏期為兩天至12天，通常為三天至八天。目前沒有特定的抗病毒藥物治療基孔肯雅熱，治療方法主要是紓緩症狀，包括使用退燒藥、止痛藥和補充體液。預防基孔肯雅熱的最佳方法是避免被蚊子叮咬，以及防止蚊子繁殖。目前沒有預防基孔肯雅熱的疫苗在本港獲註冊。 防蚊及滅蚊措施 食環署呼籲市民繼續提高警覺及攜手合作，及早於家居及其他環境採取防蚊及滅蚊措施

Ever since Kowloon Motor Bus (KMB) launched its pet-friendly bus services, the response has been overwhelmingly positive in Hong Kong’s pet owners. After all, in a city where dogs are not allowed on public transportation and the only option for travelling with pets is to drive or order taxis and Ubers (which gets costly), an affordable bus alternative is a god-send. KMB has gamely added new routes to service more people, with stops now available in neighbourhoods like To Kwa Wan, Sham Tseng, Stanley, and more. Read on to find out more about week day pet bus routes, monthly tickets, and August-exclusive adventure buses. What is KMB’s Pet-Friendly Island Day Trips event? For three days in the month of August, KMB’s pet buses will run to the more far-flung locations of Cheung Sha Beach, Shek Pik Reservoir, and Tai O. Each of the ‘tour’ days will stop by different pick-up and drop-off points, such as Tung Chung, Yuen Long, and Science Park, to allow more pet owners around Hong Kong to experience the bus services. The day trips will last for around eight hours each with itineraries in place, so all you have to do is show up. What are the schedules for KMB’s Pet-Friendly Island Day Trips? KMB’s August 3 trip departing from Sheung Shui, Tai Po, and Tung Chung has already finished, but here are the schedules for the other two pet day trips this month. August 24 trip: Departing from Yuen Long, Tuen Mun, and Tung Chung Bus route: 9.10am pick-up at Long Ming Street in Yuen Long, 9.30am

九巴自推出「寵物巴士團」後反應熱烈，高 CP 值的票價和無限次上落模式簡直是有寵人士週末出行的福音。有見及此，九巴不斷加推新路線，最近更增設了八條全新路線及上落地點，包括土瓜灣、深井、赤柱等，方便更多地區的主人帶毛孩出遊。此外，八月還舉辦了三天限定的「特色寵物團離島一天遊（PB Special）」，途經上下長沙泳灘、石壁水塘和大澳，讓主人和寵物一起於炎炎夏日盡情玩水打卡拍照。同一時間，九巴亦推出了平日路線和「寵物巴士團」月票，越來越多新搞作，想知更多即睇下文。 Photograph: Courtesy KMB 九巴寵物巴士團八月限定「特色寵物團離島一天遊」有什麼特色？ 八月限定寵物巴士團只有三日，以上下長沙泳灘、石壁水塘和大澳為目的地，每一團分別開放不同地點接送，如東涌、元朗、科學園等。每一團約八小時，有固定時間表集合，座位有限，有興趣的飼主記得提前訂購。 九巴寵物巴士團八月限定「特色寵物團離島一天遊」有哪些路線？ 8月3日限定：上水/大埔/東涌出發行程路線：9am上水、9.20am大埔、10am東涌站達東路、上下長沙泳灘（停留45-60分鐘）、石壁水塘停留（30-45分鐘）、大澳 (逗留2.5小時)、4.30pm東涌站達東路、5.10pm大埔、5.30pm上水 8月24日限定：元朗/屯門/東涌出發行程路線：9.10am元朗朗明街、9.30am屯門 V City、10am東涌站達東路、上下長沙泳灘（停留45-60分鐘）、石壁水塘（停留30-45分鐘）、大澳 (逗留2.5小時) 、4.10pm東涌站達東路、4.30pm屯門 V City、5pm元朗朗明街 8月31日限定：科學園/大圍/東涌出發行程路線：9.10am科學園科研路、9.30am大圍港鐵站 A 出口、10am東涌站達東路、上下長沙泳灘（停留45-60分鐘）、石壁水塘（停留30-45分鐘）、大澳 (逗留2.5小時)、4.10pm東涌站達東路、4.30pm大圍港鐵站A出口、5pm科學園科研路 九巴寵物巴士團八月限定「特色寵物團離島一天遊」票價多少？如何購票？ 票價一人一寵$228，兩人一寵$398。乘客可於九巴手機應用程式 App1933 報名，按右下角的「目錄」，點選「寵物巴士」，按「詳情」後再選擇路線及日子。按指示付款後，參加者會收到內含上車憑證之確認電郵，上車憑證二維碼會自動儲存於 App1933「電子票」內，預訂確認後，不得更改或退款。即日起，club1933 會員登入後購票會自動儲分，$1相等於1分，積分可轉換成 eCoin 乘搭其他九巴路線、換領禮物及捐款等。 九巴寵物巴士最新路線有什麼特色？ 九巴於2025年7月19日起以四個受歡迎的寵物友善地點包括西沙 Go Park 、西九文化區、北角「東岸板道」及馬灣為目的地，新增了八條全新路線以及更多上落點，首次開放土瓜灣、深井、赤柱、淺水灣及南豐紗廠，方便更多不同地區的主人使用服務和探索不同地方。票價為一人一寵$60，兩人一寵$90，乘客全日可無限次參與其中一個行程。   九巴寵物巴士有哪些最新行程路線？ 1. 西沙 Go Park PB1A 團（以雙層巴士及旅遊巴士服務）葵芳 ⇋ 荃灣西 ⇋ 沙田 ⇋ 西沙 Go Park由葵芳出發（逢星期六）：10am-6pm（每60分鐘一團） 2. 西沙 Go Park PB1B 團（以旅遊巴士服務）啟德 ⇋ 土瓜灣 ⇋ 鑽石山 ⇋ 大圍 ⇋ 西沙 Go Park由啟德出發（逢星期日）：10am-6pm（每60分鐘一團） 3. 西九文化區 PB2B 團（以雙層巴士及旅遊巴士服務）屯門

面對急促又緊張的生活節奏，一粒朱古力能補充能量又舒緩情緒，是都市人的精神「良藥」。香港朱古力迷從不乏機會試到各家各派的朱古力，正如近日除有比利時過江龍到港，為大家帶來高質的朱古力和馬卡龍，又有明星創立的朱古力品牌和台灣過江龍茶飲品牌玩 crossover 推出創意飲品。到底又能否掀起新一波朱古力熱潮？ Photograph: Courtesy Pierre Marcolini Hong Kong 比利時品牌進駐 IFC 比利時朱古力一向出名，最近到港的一員就有朱古力大師 Pierre Marcolini 的同名品牌布在中環 IFC 開設分店，店內每粒朱古力和法式手工馬卡龍都由布魯塞爾工作坊直送，Pierre Marcolini 曾於2020獲得「世界最佳糕點師」，由直接到全球小型農莊挑選可可果，來源包括中國海南島、古吧 Baracoa、委內瑞拉 Chuao 和馬達加斯加 Ambanja 等，整過製作過程由發酵、日曬乾燥到烘焙等，全部都有嚴格規定，堅持拒基因改造、符合生態農法和公平收益三大承諾。品牌出品多樣化，包括有選用烤榛子和伊朗開心果作的果仁朱古力，不加鹽和雲呢拿的朱古力二次方，色彩繽紛的愛心朱古力，以及有覆盆子、開心果和熱情果等口味的馬卡龍，再加上精選多款亞洲獨家禮盒，也會定期推出季節限定系列，令人期待。網址：https://www.instagram.com/pierremarcolini_hk/   陳凱琳Dulce Vida x Chatime 朱古力捏捏杯 $48/杯 近年成功轉型成 KOL 的陳凱琳，早前創作朱古力品牌 Dulce Vida 除經常推出創意口味，今年八月還和台灣過江龍茶飲品牌 Chatime 合作，推出四款口味的創意朱古力捏捏杯，先在杯子內層圍上一層意大利黑朱古力脆皮外殼，內裏有黑芝麻奶、泰式珍珠奶茶、士多啤梨奶或香芋呢特調四款口味，享用前先輕輕捏碎朱古力，然後再飲用，好玩又帶朱古力香。網址：https://www.facebook.com/chatimehongkong   繼續看： Crybaby 香港限定店首登場 Chiikawa 麥當勞開心樂園餐換領攻略香港 Chiikawa 展覽攻略2025