Ann Chiu

意大利菜花款多變，無論是細緻優雅的星級 fine dining、地道家庭式、一大班朋友開心 share 的 pizza 大餐，要在香港找一家具水準的意式餐廳，不愁沒有選擇。我們推介以下16間意大利餐廳，由親民價到三星米芝蓮都有，保證不會令你失望。 如果不愛意粉或pizza 而鍾情壽司的話，不妨看看我們推介的香港最佳日本料理。

香港人鍾情日本料理，日式燒肉是其中之一。香港有不少日式燒肉店，食物水準不俗，精選以下多間日式燒肉店，當中不乏日本過江龍，由頂級 A5 食到矜貴稀少有的和牛部位，細膩的大理石紋，滲出脂香與肉香，定必令你狂吞口水。食肉獸出動啦！還未夠喉？試埋我們推介的最徍日本料理餐廳。

話咁快就九月！不少餐廳為大家送上限定菜單及餐飲活動迎接秋季。看看以下餐廳的新菜單，又能否令你心動？我們為你精選以下值得一試的餐廳限定新菜單，適合喜愛多元口味的你。立即睇埋香港韓國餐廳推介及香港中菜餐廳推介啦！  

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。

踏入九月，香港新餐廳湧現同時，也有百年品牌歷史的襟江酒家重開，帶來懷舊熱潮。還有不可錯過中環珍姐火鍋店團隊新開的牛肉拌麵店 Jus，以及米芝蓮二星名廚主理的手工意粉專門店 La Volta 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

香港繼韓國餐廳後，到泰國菜爆紅！近半年有多間泰國菜館連環登場，標榜泰籍廚師主理，除提供泰式地道街頭風味，也有餐廳走高檔路線，打造創意和造型兼備的高級泰國菜；再加上有泰國菜過江龍店攻港，選擇實在「泰」豐富。不可不試以下五間2025香港泰菜餐廳推介。 試完泰國菜，不如也試試我們推介的香港最佳日本料理或香港中菜餐廳

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 

香港人鍾意日本菜，身在香港不用日日返「鄉下」都可歎到各式各樣的日本料理。我們精選了香港值得推薦的高質日本菜餐廳，由壽司、串燒店、天婦羅、鐵板燒、懷石料理、以至每位數千元 omakase 等，幾乎總有一間日本餐廳在你附近。更多日本美食推介：必試過江龍燒肉店、必試香港居酒屋。

香港牛扒餐廳多不勝數，由乾式熟成到濕式熟成；穀飼到草飼；仲有 USDA Prime 牛扒、安格斯牛扒、日本 A5 和牛、澳洲 M12 和牛、韓國1＋＋牛扒、阿根廷、英國、西班牙等等靚牛應有盡有，香濃脂香各有千秋；除了酒店星級扒房，也有平價牛扒小店可供選擇。以下必試香港牛扒餐廳推介，各位牛魔王你試勻未？睇埋「全球101間最佳牛扒餐廳」名單，今年有兩間香港扒房首度上榜呀！

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

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。

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. 

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

香港最新地標 The Henderson 由全球知名由 Zaha Hadid Architects 設計，於今年第四季即將進駐三大高空餐飲概念，並結合最新宴會空間，打造全新天際飲食生活熱點，提供一場與別不同的味蕾探索之旅。 新派料理 Akira Back 率先登場的是五樓的 Akira Back 餐廳，由全球炙手可熱的美籍韓裔名廚 Akira Back 首次進駐香港開餐廳，以前衛手法演繹亞洲與西方風味；餐廳的室內設計由本地著名建築及室內設計工作室 AB Concept 操刀，以「美食交響曲」為概念，完美呼應主廚破格創新的精神，將餐飲體驗提升至更高境界。 Photograph: Courtesy The Henderson 創意調酒 Peridot 位於 The Henderson 38樓的天際飲食生活地標 Summit 38 設有以世界山峰命名的多功能宴會空間，以及兩個創新餐飲概念：Peridot 和花雲均於今年十月份開幕。Peridot 引入以「風土」為本的創意調酒，搭配突破框架的素食美饌作為酒吧輕食，加上獨具魅力的音樂表演注入節奏與靈魂，勢必成為亞洲酒吧文化的新潮流。Peridot 的室內設計由屢獲殊榮的 Studio Paolo Ferrari 主理，以「自然未來主義」為核心，大膽採用時尚的玻璃燈飾、流線型大理石吧檯和標誌性橄欖綠色調，打造出既典雅又充滿沉浸感的社交空間。 日式割烹料理花雲 花雲由曾於京都、東京及香港米芝蓮星級餐廳掌勺的行政總廚 Ogawa Masaru 親自主理，呈獻正宗日式割烹料理的精髓。國際知名設計工作室 HBA 從京都季節的變化展現出獨特的美態汲取靈感，糅合有機的形式和形狀、自然觸感的物料等，配以隨著顏色變化的動態燈光，創造一個猶如置身戶外用餐的體驗。花雲精心挑選包括日本頂級名釀、獲獎年份酒及創新風味清酒在內的多款高級酒品，為每道佳餚提供完美搭配，細膩展現傳統與現代交織融合的京都韻味。 有關 Akira Back、Summit 38、Peridot 和花雲的開幕消息，請留意我們的報道。 繼續看： 聖安娜餅屋轉型賣兩餸飯 Bakehouse 推出⻄貢鹽⽥梓海鹽⽜油麵包 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！  

近年兩餸飯店開到成行成市，各區總有一間在附近，但最想不到的竟是連香港老牌連鎖西餅店聖安娜餅屋也要轉型進軍市場。聖安娜於太子新開張的概念店，店舖設計概念店突破傳統框架，除了繼續販售麵包西餅，更首次推出兩餸飯專區，立即看聖安娜兩餸飯主打菜色： Photograph: Yuen 聖安娜兩餸飯推介 兩餸飯菜式以韓國美食為主，每日輪流推出十多款自選韓式料理，迎合港人愛韓食的潮流。例如泡菜煎餅、炸雞、烤牛肉、甜辣豬肉、豬肉煎餃子等，還有海帶豆腐湯及明太魚乾湯每日輪流供應。聖安娜指部分食材由韓國直送，每日新鮮製作，11am-7pm 供應。 Photograph: Yuen 聖安娜兩餸飯價錢 兩餸飯原價$68，新張價惠價為$50，包括一款飯（白飯或泡菜炒飯）或雜菜粉絲、兩款熱主食或冷盤以及一份每日例湯，另加飲品$12 起。食客亦可選擇單點餸菜，價錢由$10至$68不等。為進一步打入餐飲市場，門市特設約十張堂食座位供客人即場享用便當。  記者於平日3pm左右前往太子聖安娜，人流不少，現場所見很多人對新推出的兩餸飯感興趣，大多為附近街坊，更有食客在店內即場享用兩餸飯。職員表示兩餸飯推出以來反應不錯，特別是午市時段，便當菜式每週不同，暫時未知優惠何時結束。 Photograph: Yuen 聖安娜餅屋（太子店）地址：九龍彌敦道794至802號協成行太子中心地下C舖營業時間：7am-8.30pm（便當供應時間11am-7pm） 繼續看： Bakehouse 推出⻄貢鹽⽥梓海鹽⽜油麵包 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」    

繼鴻星中菜結業後，又有老牌酒樓結業！逾30年歷史、位於金鐘統一中心四樓的名都酒樓宣布將營業至今年9月27日。名都酒樓屬於聘珍樓集團旗下食肆，聘珍樓集團在名都酒樓貼出中英文「光榮結業」告示，訂於9月27日為最後營業日，結束其35年的旅程。告示又指：「酒樓憑藉製作傳統點心及粵菜，傳承碩果僅存的點心車，為數代市民服務，接待來自世界各地的遊客，舉辦無數難忘的宴會，為客人慶祝在香港的珍貴時刻。名都酒樓即將結束最後一章，感謝貴客支持及全體員工的辛勤付出，希望曾於這裏經歷的回憶能伴隨着你，就像會銘記於我們心中一樣。」不少網民對於名都酒樓結業都表示婉惜，紛紛表示會把握最後機會到訪道別，緬懷美好的飲茶時光。 Photograph: Ann Chiu 名都酒樓歷史 名都酒樓為高級中菜廳聘珍樓集團食府旗下品牌。聘珍樓於1887年在日本橫濱中華街創立，之後進軍香港，九十年代在金鐘統一中心開設名都酒樓，提供精緻點心、午餐及中菜晚宴等，至今是香港碩果僅存仍然保留推點心車仔的酒樓，以新鮮熱騰騰的點心馳名，招牌美食包括：蝦餃、沙翁、蜂巢芋角等。名都酒樓的巨形禮堂可延開百席，氣派磅礡，昔日更是大型粵菜宴會的熱門場地。 名都酒樓舖位去向 消息指名都酒樓舖位在六月以逾3.5億元售予香港科技大學，校方證實單位將作教學相關用途，以便商學院學生，包括在職管理人員等，在市區的教學設施上課和交流。 名都酒樓地址：金鐘金鐘道95號統一中心四樓最後營業日期：9月27日 繼續看： 李錦記 x Bandai 推出港版李錦記扭蛋系列 香港七月好去處活動推介 Chiikawa 展覽香港攻略  

全球知名 Negroni 雞尾酒慶典「Negroni Week」將於9月22日至28日重臨香港！唔少本地酒吧都預告將會推出限定 Negroni 來慶祝，為所有雞尾酒愛好者帶來豐富精彩的體驗。立即看看以下推介： Qura Bar 創意變奏 Qura Bar 將於「Negroni Week 」推出限定酒單，不論是偏好傳統經典還是渴望創新變化，Qura Bar 的 Negroni 酒單必能滿足酒迷的需求。限定 Negroni 雞尾酒（各款$170）包括： Rallentare 以清新的 Campari Bitter 為基底，巧妙融合手工甜苦艾酒、無花果葉和啤酒花，帶來獨特的口感層次；Pink Walk 融合了 Campari Bitter、卡爾瓦多斯、哈密瓜油糖漿和柑橘，口感清新，富有水果的香甜；Settebello 則結合了 Campari Bitter、Montelobos Espadín Mezcal 梅茲卡爾酒、Bacardí Reserva Ocho 冧酒、Cinzano 1757 Rosso Vermouth 苦艾酒、 Pedro Ximenez 雪莉酒、椰子和 Tonka，創造出深邃而複雜的風味，令人難以忘懷。 此外，別錯過品味 Vintage Negroni（$600）的機會。這款經典雞尾酒融合了來自1980年代的 Campari Bitter、1960年代的 Carpano 甜苦艾酒，以及1970年代的 R. Carmichael & Sons ‘Coldstream’。每一口都承載了歷史的深度與風味，讓你領略威士忌的獨特魅力。 Photograph: Courtesy Lobster Bar 龍蝦吧 x 亞洲50最佳酒吧 Workshop 14 客席之夜 港島香格里拉龍蝦吧由9月22日至28日期間，將推出四款以 Negroni 為靈感的特調雞尾酒，由調酒師 Elmo 採用自家製浸釀原材料調配的雞尾酒。Negroni Week 雞尾酒（各款$158）包括：Reminiscence 為經典 Negroni 的草本新詮，融入檸檬草香，交織泥土芬芳與清新餘韻，喚起悠遠懷舊之情；Reverse Negroni 以黑李子浸釀釋放深邃果醬風味，突破傳統卻保留其靈魂精髓；Young Pal 融合柑橘清新與玫瑰花蕾、青檸葉的細膩甜香；不少得 Classic Negroni 展現完美平衡與優雅風範。 龍蝦吧於9月24日晚特邀越南河內知名酒吧 Workshop 14 舉行客席調酒之夜，提供四款充滿越南風情的特調雞尾，當中包括 Arc of Insanity 為 Negroni 的狂野變奏，注入越南頂級草莓的鮮甜果香，果味奔放與 Negroni 的優雅風華相映成趣。 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」  

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: Ann Chiu 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  

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

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