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踏入10月,香港新餐廳湧現同時,不可錯過中環 The Henderson 首間登場餐廳 Akira Back,尖沙咀法包小店 Banh Mi Nho,以及首間韓式中餐專門店 Noodle Town 等,為香港餐飲業帶來新景象。我們為大家精選以下值得一試的香港新餐廳,齊齊支持香港餐廳食肆吧!
更多餐廳推介:中上環新 cafe 推介、隱世打卡海灘餐廳、香港最佳牛扒餐廳推介、香港中菜餐廳推介
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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
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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:
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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.
每年 Time Out 都會為大家探索全球最型格社區,收集全球各地編輯的意見,根據當區的餐飲、文化藝術、多元性、社區聯繫等等評價,再進行統計及整合調查結果,選出「全球 Time Out 最型格社區」。而今年被選為最型格社區首位是日本的神保町;第二位是比利時 Borgerhout;第三位是巴西 Barra Funda;而香港上環則位列30位,繼「2023全球 Time Out 最型格社區」排行第五後再度上榜。
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🌆 上環好去處景點推介2025🇰🇷 首間韓式中餐專門店 Noodle Town 進駐上環 🍴 每月更新推介餐廳🍻 香港十月德國啤酒節好去處
看看上環街坊對這區的看法👇
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上環是香港最繁華的地區之一,自19世紀中期以來,蘇杭街和文咸西街因靠近三角碼頭,成為早期轉口貿易的中心,隨着香港經濟的發展而逐步壯大。今天的上環,仍然保留着歷史悠久的廟宇、古董店和海味店,讓人感受到濃厚的文化底蘊。然而,這裏也融合了現代元素,擁有當代藝術畫廊、個性咖啡店和隱秘的小店,也結集老字號食店以及各式風格的餐廳,正好代表這個社區的多樣性。別錯過「全球最型格街道 2022」的太平山街,更是吸引了眾多遊客和本地居民前來打卡的好去處。無論是尋找美食、欣賞藝術,還是感受歷史氣息,上環處處充滿新舊交融的獨特風光,等待你來發掘。
「2025全球 Time Out 最型格社區」完整名單
繼續看:Bakehouse 山頂店開幕
The Henderson 中環全新飲食地標
十一國慶全港戲院看戲半價!
每年 Time Out 生活指數調查(Time Out Index),收集來自全球超過50個 Time Out 城市的讀者意見,看看他們對居住地的美食、酒吧、文化、夜生活、社區聯繫等等評價。今年我們收集了全球12,000名讀者及各地城市編輯的意見,再進行統計及整合調查結果,公布今年「2023全球 Time Out 最型格社區」,香港上環於全球40個地區裏名列前茅排行第五,成為亞洲之冠。而全球最型格社區頭三位分別是第一位哥倫比亞 Laureles、第二位愛爾蘭 Smithfield 及第三位西班牙 Carabanchel;至於香港人最愛的日本東京地區 ── 富谷則排行第十位,其餘上榜的亞洲城市包括:新加坡唐人街(第14位)、首爾漢南洞(第25位)、台北中山(第34位)、馬尼拉 Bonifacio Global City(第35位)、大阪道頓堀(第37位)和曼谷 Song Wat(第39位)。
Hong Kong’s ever-popular working class lunch of a ‘rice with two sides’ – also known as ‘this this rice’ – has been all over town in recent years, but what’s eyebrow-raising is that even the long-standing bakery Saint Honore is now cashing in on the lunch crowd. A visit to their new location in Prince Edward will reveal a ‘this this rice’ counter tucked amongst shelves of bread and pastries.
This lunch menu comprises over 10 Korean-style dishes to choose from, such as kimchi pajeon pancakes, Korean fried chicken, marinated beef, sweet and spicy pork, dumplings, and more. They’ve also got hearty soups like seafood tofu stew and dried pollack fish soup. According to Saint Honore, these dishes are freshly made every day, with some ingredients imported straight from South Korea.
Photograph: Yuen
Pop by the store from 11am to 7pm for Saint Honore’s ‘this this rice’, available for the promotional price of $50 (original price $68). This includes a base of either white rice, kimchi fried rice, or japchae stir-fried noodles; two choices from the hot and cold dish options; and a soup of the day. Drinks can be added from $12, and customers can also choose to buy the dishes à la carte, priced between $10 to $68. There are even about 10 tables set up in-store for customers to dine in.
We visited the branch around 3pm but there was still a decent crowd interested in these food offerings. The majority of these customers were neighbourhood locals, with some people enjoying their lunches di
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!
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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」
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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。
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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
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