Ann Chiu

香港中菜堪稱全球數一數二。由傳統古法、地方菜系、新派粵菜到精緻點心，香港中菜應有盡有。我們推介30間香港中菜餐廳，不論是型格的環境裝潢、地道風味、典雅氣派，抑或有無敵靚 view 做陪襯，最重要是，這些香港中菜餐廳任何時候都能保持最佳水準，為你提供一場難忘的中菜美食饗宴。如果喜歡北上覓食，不妨參考深圳高質中菜推介。

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﹗

雖然香港結業潮持續，慶幸城中仍有不少新餐廳登場，為香港餐飲業帶來新景象。九月新餐廳推介有東京米芝蓮一星餐廳宇田津鮨登港、阿鴻小吃銅鑼灣新店、PMQ 話題復古意大利餐廳 Pasteako；仲有荃灣紅爆打卡 cafe 等。我們為大家精選以下值得一試的香港新餐廳，齊齊支持香港食肆吧！想找更多高質餐廳及美食？立即睇埋香港50間必吃餐廳推介及香港隱世美食。

越來越多新派中菜食府登場，不單止菜式創作新穎，室內環境更令你刮目相看，一改新世代對中菜固有老派形象。推介以下香港新派中菜餐廳，不論是約閨蜜茶聚、跟家人飲茶晚膳、又或者一大班朋友飯局開 party 都無任歡迎。如果新派中菜餐未能滿足你？試試人氣新餐廳推介及香港最佳日本料理餐廳。

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11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。

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。  

今年中秋節正日是9月17日，不少商戶作最後努力宣傳月餅。香港月餅2024口味層出不窮，月餅禮盒也越來越精美。多間星級酒店月餅如四季酒店、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，還是偏愛奶皇月餅、榴槤月餅、朱古力月餅或創新口味月餅，以下2024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 

轉眼又開學嘞！不少餐廳為大家壓軸送上夏日菜單及餐飲活動。看看以下餐廳的期間限定新菜單，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11間香港韓國餐廳推介及16間必試大館餐廳酒吧咖啡店啦！  

南丫島為香港第三大島嶼，環境優美寧靜，由保留昔日漁港風貌的索罟灣，走到充滿異國風情的榕樹灣，沿途可以欣賞到海島風光。島上札根不少文青和工藝小店，也有不同露天餐廳和美食，以下推介島上小店和好去處，跟住我們享受離島一日遊！探索香港不為人知的離島風景及隱世打卡香港海邊餐廳推介。

近年不斷蛻變的深水埗，由紡織業重地演變成為文青集中地。深水埗型格咖啡店遍布大街小巷，不單提供高質咖啡，更有不同主題風格的文青 cafe：榻榻米素食、懷舊旋轉樓梯、打卡帳幕等，為舊區注入新活力，也滿足一眾文青咖啡迷。推介以下九間必訪深水埗 cafe，讓你感受深水埗的漫活時光。  

雪糕總是有一種魔法，無論任何年紀的人，當遇上喜愛的新口味雪糕，總教人難以抗拒。為迎接夏日來臨，多個知名雪糕品牌均推出香港新雪糕口味及限定雪糕優惠。我們為你搜羅多款人氣香港雪糕新口味，由榴槤雪糕、半島酒店雪糕、Dalloyau 月餅軟雪糕到旺角芫荽雪糕店，當中不少在便利店雪糕售賣點就能找到，讓你隨時隨地都可享受涼浸浸的一點甜。

Sai Kung may be famous for its picturesque hikes, beautiful beaches and authentic, down-to-earth seafood restaurants, but there are also tons of unique cafes hidden in plain sight. From artsy cafes to pet-friendly joints, there's something for everyone. Check out some of our favourites! RECOMMENDED: Brush up on our ultimate guide of cafes and coffee shops in Hong Kong on your next cafe-hopping trip.

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. 

東京人氣過江龍咖喱店 Curry Up 香港終於開幕嘞！時尚品牌 Kenzo 藝術總監、來自日本的長尾智明（Tomoaki Nagao，人稱 Nigo）在香港開設其第一間海外分店，Curry Up 香港店為東京 Curry Up 首間海外分店，室內簡約的餐桌椅格局貫徹東京店風格，連牆上經典「Time to Eat」掛牆鐘也跟元祖店一樣。我們於開幕首日去試了他們的招牌咖喱，立即看看Curry Up 香港咖喱款式及價錢。 Photograph: Cherry Chan Curry Up 香港開幕日期？ Curry Up 香港店已經9月13日正式開幕。 首間海外分店 Curry Up 香港地址在哪裏？ Curry Up 香港店選址於淺水灣 Repulse Bay Village。 Photograph: Cherry Chan Curry Up 香港店的咖喱款式、咖喱價錢及其他食品？ Curry Up 咖喱有別於傳統日式咖喱偏甜的味道，而是主打自家香料調配成香濃的印度風味。香港分店會提供五款咖喱，包括招牌奶油咖喱雞、Keema 咖喱雞、牛腱肉咖喱、辛香牛肉咖喱、蔬菜咖喱等，堅持採用天然香料炮製。你可以選擇一款咖喱配飯（$85小/$100中/$120大），或是雙拼咖喱套餐（$115小/$130中/$150大），附送自家醃漬配菜。另備有單點炸雞（$85)、椰菜和薯仔沙律（各$45)等美食；不少得要試試印度香料奶茶（$40)及芒果印度乳酪（$40)。 Photograph: Cherry Chan Curry Up 香港店週邊產品？ Curry Up 香港店獨家發售兩款分別印有招牌吉祥物 Cumin 及 Repulse Bay 的 T-shirt，還有 cap 帽、襟章、貼紙等多款 Curry Up 商品，大家食完咖喱不妨入手這些紀念品吧！ Curry Up 香港地址：淺水灣淺水灣道109號 Repulse Bay Village 地下116號舖 營業時間：11.30am-8pm 繼續看：遊日必吃！日本冬甩店 Mister Donut 香港分店10月開幕精選香港八大開心果美食佐敦新店泰排檔紅爆和牛船麵  

日前香港澳門米芝蓮指南發布了《香港澳門米芝蓮指南2024》發布會後的首次即時新增名單，共有香港五家、澳門一家餐廳新入選，由扒房、葱油拌麵、小籠包到地道越式法包均有上榜。香港餐廳包括：「從頭吃到尾」烹調理念的意大利扒房 Carna by Dario Cecchini 提供18個部位牛肉菜式； 位於商廈的 Lulu Baobao，主打葱油拌麵和小籠包，可以看到師傅製作拉麵和包點的過程；菜單靈感來自皇家廚房的印度料理餐廳 Prince and the Peacock 涵蓋從印度南到北的地方美食；提供拿坡里家鄉菜的 Trattoria Felino；以及灣仔越式法包外賣小店品味，提供五款配料組合，如越南進口的扎肉、肥瘦相間的叉燒等，法包每日新鮮烘焙，口味地道。澳門也有一間餐廳上榜，割烹料理瑞兆，採用日本食材。招牌菜海膽金槍魚腩手卷鮮甜無比，魚腩中加入了米漬蘿蔔粒，賦予更豐富口感。也有以鹿兒島薩摩 A5 和牛製作的炸物和壽喜燒，充分展現牛肉不同部位的風味。 2024香港米芝蓮指南新加入的餐廳名單，頒發給指南名單上餐廳的肯定，如星級餐廳、米芝蓮綠星與必比登推介等，每季第二個星期三會有新餐廳被加入香港與澳門的指南名單中。每季新入選的餐廳，也將可能後續獲得星級等其他肯定，大家記得及早試試嘞！ 繼續看：實試香港 Eggslut 熱香餅三文治松屋香港開幕：松屋牛肉飯價錢、地址及開幕日期奈良人氣肌肉主題燒肉店「焼肉ホルモンまっちゃん」Auntie Anne’s 香港重開編輯推介：本月餐廳限定美食及新菜單推介   

2024美食博覽今日開鑼！美食博覽在8月15日（星期四）至8月19日（星期一）於香港會議展覽中心舉行，今年美食博覽有大約700家展商參與，一如以往「香港美食博覽」分為「美食薈萃廊」及「尊貴美食區」，其中尊貴美食區打造七大主題區域，從精緻主食、精釀飲品到美味甜點應有盡有，包括法式紅酒鵝肝、新西蘭國宴級帝王三文魚、希臘式水果工藝乳酪、100%藍山咖啡、日本伊勢手工飲醋、泰國超人氣手信芒果乾、澳洲紅燒汁野生黑邊鮑魚等。「美食薈萃廊」亦網羅30多個知名品牌，包括超力、韓印紅、奇華、美心、日清、安記、原味家作等，帶來品牌最新產品。當然不少得$1優惠，以及各種環球特色美食，優惠應有盡有。為你整理美食博覽門票價錢、時間日期及地點詳情，以及推介優惠。 香港美食博覽門必搶$1美食？ 除了全場矚目的安記海味的$1搶鮑魚活動之外，不可錯過鮑魚王（攤位1B-C17）加$1即多一罐紅燒鮑魚、便食部落有限公司（攤位1A-A07）$1樽咖喱粗醬、帝一榴（攤位1A-B20）$1榴槤銅鑼燒、天慧環球食品有限公司（攤位1A-B06）$1原隻德國瑞士汁鹹豬手、冠華（攤位1C-D32）$1鏟水泡餅、 四海環球食品有限公司（攤位1B-A21）$1換大地魚湯魚麵、 Gooday Productions Limited（攤位1A-A26）$1法式油封鴨髀、壽桃（攤位1E-A02）$1金沙蝦子麵禮盒、華豐國貨有限公司（攤位1D-A28）$1天龍五香肉丁。 香港美食必到日韓主題活動？ 大會首次推出跨展主題日，特色活動和產品推介。如8月17日的「日韓直送」提供韓潮流飲食及生活潮流，當日有醃製韓國泡菜示範、韓國美容貼士、跆拳道表演、具濃厚日本傳統文化色彩的和服舞蹈及 K-pop 韓熱舞蹈表演等活動。展品方面，有得奬日本酥皮鯛魚燒、韓國 Makgeolli 米酒、日本生皇帝蟹腳等地道美食，亦可在會場中找到韓國大熱美容儀器、冷壓慢磨原汁機等日韓家品。 香港美食博覽門票多少？ 香港美食博覽不設實體門票銷售，電子入場券可提前透過票務合作夥伴 BoC Pay 購買，用戶可享有購票九折優惠。美食博覽公眾館、美與健生活博覽、家電．家居．博覽2024門票：$30 (如參觀同日的「尊貴美食區」需另付追加票價$10) 美食博覽公眾館及「尊貴美食區」、美與健生活博覽、家電．家居．博覽2024預售套票：$36 另設美食博覽「上午進場票」優惠：8月15、16及19日（星期四、五及一），中午12時前入場，只需$10（只限於會場入口收費站，以AlipayHK、支付寶或八達通即時付費入場） 美食博覽「晚間進場票」優惠：8月15、16、17及18日（星期四至星期日）晚上6時後入場，只需$10元（只限於會場入口收費站，以 AlipayHK、支付寶或八達通即時付費入場）傷健人士票價：$10（可追加票價$10以參觀同日的「尊貴美食區」） 香港美食博覽舉行時間日期及地點？ 8月15日至18日：上午10時至晚上10時8月19日：上午10時至下午6時地點：香港會議展覽中心

牛丼迷期待已久旳日本連鎖牛肉飯店松屋香港店終於宣布於八月正式開幕，將抵食又美味的松屋牛肉飯帶來香港。我們為大家總結松屋香港開幕日期、松屋牛肉飯價錢、營業時間及松屋菜單推介等資訊，一起來看看這家日本過江龍的招牌美食。 松屋歷史？松屋香港店面積及設計？ 來自東京著名連鎖牛肉飯專門店松屋，與吉野家和すき家 Sukiya 並列為日本三大連鎖牛肉飯品牌之一，於1966年在東京創立至今，在日本擁有1,265間門店及18間海外店。松屋香港店面積超過3,000平方呎，設45個座位。室內設計採用日式簡約風格，為客提供舒適環境享受美食。 松屋香港牛肉飯價錢售多少？松屋菜單推介有什麼？ 松屋香港價錢方面，招牌牛肉飯定價$35（中），另有早餐（$29-$49)、燒牛肉、日式炙烤鮭魚定食及咖喱飯等（$35-$69），非常實惠。除了牛肉飯之外，松屋菜單推介香葱温泉蛋牛肉飯、燒牛五花定食、韓式燒豬五花飯、芝士咖喱飯。 芝士咖喱飯 燒牛五花定食 松屋香港地址在哪裏？何時是松屋開幕及營業時間？ 松屋香港店選址九龍佐敦莊士倫敦廣場，2024年8月10日上午9時至晚上8時試業；8月11日正式開幕，首日營業時間同樣為早上9時至晚上8時。 松屋香港會開第二間香港松屋分店嗎？ 餐飲有限公司董事總經理浜野隼表示松屋香港辦事處將支援香港直營店的營運，包括採購、商品開發、開設分店和增聘員工等後勤職責，希望年內於香港開設第二間松屋分店。 松屋香港店地址：佐敦彌敦道219號莊士倫敦廣場地下6-9號營業時間：7am-10.30pm 繼續看： Auntie Anne’s 香港重開回味招牌蝴蝶餅 McGriddles 麥當勞熱香餅漢堡香港正式登場 告別多啦 A 夢！香港多啦 A 夢展覽2024本週結束安排 30間香港最佳日本料理餐廳

Popular fast food chain Matsuya has just opened its first branch in Hong Kong and is the newest addition to the city’s dizzying array of Japanese restaurants. Known for its signature beef rice bowls (gyudon) and various set menus at affordable prices, this beloved Japanese chain has got every foodie in town excited (and hungry!) Keep reading to find out all you need to know about the restaurant’s first location in Hong Kong.  View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) Where is Matsuya’s Hong Kong branch and what are their operating hours? The Japanese fast food restaurant is located at Chuang’s London Plaza in Jordan and operates from 9am to 10.30pm daily.  What is on Matsuya’s menu in Hong Kong? Aside from serving its signature gyudon with various toppings such as spring onions, cheese, or grated yam, Matsuya’s menu features a wide array of mouthwatering plates like grilled meat rice sets, hamburg steak rice bowls, curry rice, and breakfast sets with grilled fish.  What is Matsuya and why is it popular? Since opening in Tokyo in 1966, this popular chain restaurant has 1,265 locations in Japan and 18 overseas branches. Along with other fast food franchises like Yoshinoya and Sukiya, Matsuya is one of Japan’s three biggest chain restaurants that specialise in serving gyudon.  Will Matsuya have multiple locations in Hong Kong? While the restaurant hasn’t made any official announcements yet, managing director of Matsuya Foods Hon

又有香港小店宣布結業！屹立何文田勝利道31年的德國熱狗於社交媒體發文：「好遺憾要同大家公布一個消息，德國熱狗將於9月26正式離開勝利道，多謝曾經支持我哋既所有人⋯⋯希望可以喺離開前好好再見到大家一面喇！」不少由細食到大的熟客都留言表示不捨：「由30年前我中學食到而家我個女中學，保重」、「德狗一直陪住我大，係何文田嘅靈魂」。據知德國熱狗正在九龍區物色新舖位置，希望有緣再見。 德國熱狗於1993年由德國人所開，可說是香港熱狗專門店的始祖。由第一代創辦人Mr. Konard 開始一直選用最優質肉類製造香腸，雖然店舖經歷兩度轉手，但仍堅持品牌熱狗必須要香港製造，由麵包、香腸到醬料，大部分都是自家製或是找工場製作，以保證質素。德國熱狗主打十多款招牌特色熱狗，取名也有趣，如「馳名港狗」、「墨西膠」、「大狗大」、「是狗旦」等；腸仔選擇也有逾廿款之多，包括香葱豬柳腸、白熱狗腸、紐倫堡腸、德國脆皮腸、墨西哥辣腸、匈牙利辣味腸等，當中有牛肉、豬肉、雞肉、豬牛混合製成，滿足不同口味需要，深受當區街坊和學生哥歡迎。大家趕緊把握機會，一嚐這香港元祖級熱狗滋味！ 德國熱狗地址：何文田窩打老道67D號勝利樓C鋪電話：2624 4002 繼續看： Auntie Anne’s 香港重開回味招牌蝴蝶餅 McGriddles 麥當勞熱香餅漢堡香港正式登場 告別多啦 A 夢！香港多啦 A 夢展覽2024本週結束安排 松屋香港：松屋牛肉飯價錢、地址及開幕日期 7-Eleven 榴槤新地新登場：榴槤雪糕發售日期、價錢、分店地點

來自美國的 Auntie Anne’s 以每日新鮮出爐的手工蝴蝶餅聞名，早年在香港大受歡迎並在多區設多間分店，可惜2018年全線撤出香港。好消息是今年八月Auntie Anne’s 將再戰香港，登陸尖沙咀美麗華廣場，讓大家回味多款新鮮出爐的蝴蝶餅。立即看 Auntie Anne’s 香港開幕日期、地址、招牌蝴蝶餅款式及價錢。 Auntie Anne’s 香港開幕日期、地址及營業時間？ Auntie Anne’s 香港店將於2024年8月9日登陸尖沙咀美麗華廣場，營業時間由早上9時至晚上10時。 香港 Auntie Anne’s 必試蝴蝶餅款式及價錢？ 必試推介 Auntie Anne’s 招牌的原味蝴蝶餅（$25），外皮金黃香脆，充滿牛油香氣。其他亮點包括鹹香誘人的意大利辣肉腸蝴蝶餅（$32）、杏仁脆蝴蝶餅 （$28）和肉桂蝴蝶餅（$28）。另外還有一口大細的 nugget 蝴蝶小脆餅（$32），可以$8加配鹹味蘸醬如芝士、忌廉芝士、甜蘸醬朱古力或焦糖。 Auntie Anne’s 將推出更多香港獨有的口味以及各款限定優惠。 Photograph: Cara Hung Photograph: Cara Hung Auntie Anne’s 除了蝴蝶餅還有什麼？ Auntie Anne’s 的招牌經典檸檬特飲（$28）檸檬特飲味道清爽輕盈且充滿果香；還有加入其他口味的雜果檸檬特飲（$30），分別有士多啤梨、藍莓、西瓜三款口味，夏日消暑必飲！你可選購 Auntie Anne’s 滋味配搭套餐（$45），套餐組合包含一款蝴蝶餅和檸檬特飲。 Photograph: Courtesy Auntie Anne’s 關於 Auntie Anne’s 起源？ Auntie Anne's 在 1988 年由 Anne F. Beiler 和她的丈夫 Jonas 創立，是一間受全球歡迎的美國蝴蝶餅連鎖店。品牌創立於美國賓夕法尼亞州中農夫市集的小攤檔，而且越來越受歡迎，Auntie Anne's 現已成為全球知名的品牌，憑新鮮即製熱辣辣的手工蝴蝶餅而打響名堂。 Auntie Anne’s 地址：尖沙咀彌敦道132號美麗華廣場一期地下G38號舖電話：6998 6386   繼續看：香港迪士尼跑2024報名攻略：迪士尼跑報名日期、費用、選手包、路線2024巴黎奧運指南：開幕禮、直播、賽程時間表、獎牌榜、港隊名單香港多啦 A 夢展覽2024：免費預約、打卡位、入場交通安排

This November, luxury shopping destination Landmark is set to begin its three-year renovation project to reinforce Central’s identity as a hub for luxury retail, dining, and business. As part of Landmark’s large-scale ‘Tomorrow’s Central’ project, The Landmark Mandarin Oriental, Hong Kong will also be revamping its guest rooms and suites, along with its facilities at The Oriental Spa from November until late 2025, coinciding with the luxury hotel’s 20th anniversary.  Photograph: Courtesy PDT While the upgrade is taking place, the hotel’s dining venues – including fine dining establishment Amber, casual restobar Somm, and Michelin-starred Japanese restaurants Sushi Shikon and Kappo Rin – will continue to operate as usual. However, the hotel’s drinking and dining space MO Bar, and Hong Kong outpost of New York-based speakeasy-style bar PDT (Please Don’t Tell), will close in late October ahead of the refurbishment. The bars have not yet made any official announcements about closing, but rumour has it that both venues will be rolling out special farewell promotions.   It’s not all bad news, though. The Landmark Mandarin Oriental, Hong Kong has teased that it will be welcoming two new dining and bar concepts to the hotel, including an alfresco terrace in the heart of Central. Stay tuned to this page for more updates regarding MO Bar and PDT’s official closing later this year. Recommended stories: Hong Kong Disneyland 10K Weekend 2024: Registration, Date, Time, and More Vivian K

來自紐約的著名香港隱藏酒吧 Please Don’t Tell（PDT）將連同 MO Bar 齊齊結業！香港置地文華東方酒店為配合置地廣塲的全面升級項目「Tomorrow’s Central」，酒店將於2024年11月起進行升級工程，酒店合共勇奪米芝蓮七星殊榮的星級食府將如常營運，包括榮獲米芝蓮二星及綠星殊榮的法式精緻餐廳 Amber、同樣由酒店廚藝總監 Richard Ekkebus 主理的法式酒館 Somm ；米芝蓮三星的銀座壽司志魂及米芝蓮一星評譽的日式懷石料理凜割烹。可惜的是 MO Bar 及 隱藏酒吧 PDT 將要告別大家。 MO Bar 及 Please Don’t Tell（PDT）結業日期？ MO Bar 及隱藏酒吧 PDT 將於2024年10月尾結業。據悉兩間酒吧將推出告別餐飲推廣，請密切留意我們的報道。 Please Don’t Tell（PDT）有何特色？ 當中過江龍酒吧 PDT 於2017年登陸香港，為香港元老級隱藏酒吧，貫徹總店的玩味風格，入口模擬電話亭的設計，令人甫進門就想瘋狂打卡。酒吧麻雀雖小，雞尾酒酒單集合了紐約經典口味和亞洲風味的選擇，更會不定期更換酒款，過往也曾邀請過不少世界知名的調酒師客席，深受酒吧迷愛戴。 Photograph: Ann Chiu 香港置地文華東方酒店升級工程何時竣工？ 預計2025年年底。 香港置地文華東方酒店將會有新餐廳嗎？ 香港置地文華東方酒店將引進兩項餐飲與酒吧概念，包括在中環心臟地帶引進露天露台，為酒店的餐飲增添活力。 繼續看：2024巴黎奧運指南：開幕禮、直播、賽程時間表、獎牌榜、港隊名單深水埗配水庫八月起開放免預約入場！香港多啦 A 夢展覽2024：免費預約、打卡位、入場交通安排

餐廳食肆結業不斷，又有香港餐飲集團旗下餐廳宣布結業。香港餐飲集團 1957 & Co.旗下著名越菜食府安南又一城店將於2024年9月2日起與大家暫別（9月1日為最後營業日）。安南自2013年落戶銅鑼灣利園後，2015年進駐九龍塘又一城，由擁有逾40年主理法越菜經驗的行政總廚羅姑娘帶領，炮製多款南北中越經典菜式，深得老饕愛戴。又一城安南結業在即，由即日起至9月1日推出九週年感謝祭，以不同優惠答謝顧客的支持，包括兩款限定菜式三色大頭蝦（$398）及安南金牛煲（$328）。 三色大頭蝦採用鮮甜爽口的珍寶大頭蝦，分別以炭燒、加入越式酸子猛火爆炒、還有用甘露醬汁燜煮，一蝦三吃展現多元風味。 安南金牛煲嚴選牛𦟌、牛腩、牛尾、金錢肚、牛柏葉等牛隻的不同部位製成，以安南的招牌牛骨湯底燜煮至軟腍入味，最適合與三五知己開心分享。 越菜擅用香料，煮法多樣，加上越南沿海城市眾多，盛產海鮮之餘，亦發展出獨特的料理風格。餐廳特別挑選了八款各具風味的菜式，包括：湄公河大頭蝦粉絲煲、安南酸子蟹、越式炸筍殼魚、炭燒大頭蝦、明爐珍珠𩶘酸鍋、安南小食拼盤、安南安格斯牛柳粒及安南蜜汁燒雞，以海陸滋味展現越菜的不同面貌。凡惠顧以上任何兩客菜式，第二客即可享半價優惠；點選四客則有兩客可享半價，如此類推。 此外，多款安南招牌特飲如芒果沙冰、鳳梨莫吉托、荔枝特飲、越式清補涼、椰子馬天尼，或細呷香氣誘人的越南咖啡，可謂一大享受。凡點選以上任何一款飲品，即可以優惠價$9享用第二杯(以售價較低者計算)。 安南（又一城）地址： 九龍塘達之路80號又一城L1層20號鋪電話： 2866 2803 繼續看： 香港颱風消息：今星期打風香港最新一輪免費機票活動香港迪士尼跑2024報名攻略：迪士尼跑報名日期、費用、選手包、路線

陳凱琳 (Grace Chan) 將於6月23日迎來33歲生日，身為甜品控的她，希望在生日這個特別日子，將自己喜歡的烘焙品與大家分享，與眾同樂。Grace 熱愛美食的形象深入民心，今次更首度以個人名義推出烘焙禮盒「GC 生日禮盒」(GC’s Birthday Box)，以簡單黑白線條的小盒子設計，內藏琳琅滿目的烘焙美食。色彩繽紛的烘焙品款式均由 Grace 設計，並與 Bow Artisan Cakery 及 Ricky 經過數星期的研發、反覆試驗食譜，製作成 GC 禮盒。每個禮盒（$330)包括：叉燒牛角船一件、香蕉牛角船一件、開心果曲奇一件、紅絲絨曲奇一件、Bow Petite’s 經典玫瑰味瑪德蓮一件、雜錦蛋白脆粒。 必試推介牛角船 (Croissant Boat) 將牛角包剖開釀入滿滿餡料，猶如一艘盛滿美味祝福的小船。牛角船分別有一鹹一甜的口味，而 Grace 向來喜歡中西合璧的元素，提議選用叉燒製作鹹味牛角船；甜味牛角船則是向經典致敬，將香蕉船重現於牛角包之上，內裏注滿自家調製的香蕉蓉，配搭朱古力、 軟滑忌廉及香蕉片，有多重口感。 曲奇也有驚喜，嚴選100%意大利開心果醬、開心果碎粒及法國58%黑朱古力粒製作曲奇麵糰，再於內裏及面層唧入開心果醬，開心果味道滿分！另一款曲奇口味為 Grace 最喜歡的紅絲絨，奪目色彩配上法國79%黑朱古力粒，是經典的曲奇滋味。 GC 生日禮盒即日起至6月17日接受網上預訂，額滿即止。客人可揀選於6月22日或23日在 Bow Artisan Cakery 自取。Grace 將於6月22日在 Bow Artisan Cakery 銅鑼灣店擔任一日店長，親身為各位前來領取禮盒的客人服務，共度甜蜜時光。

ViuTV 全新節目《神之調酒師》於6月10日（星期一）首播，逢星期一至五晚上9時30分播放。《神之調酒師》由練美娟及余迪偉擔任節目主持，節目以淘汰制形式進行比賽，一共32位參賽者透過不同主題和挑戰，調酒師們需要展示自己的創意和技巧，調製出最獨特的 Signature Cocktail。如其中一位參賽者 Lydia 利用蘿蔔糕作靈感，以蘿蔔及冬菇浸成的糖水，加入浸軟瑤柱等調製出 Margarita。 《神之調酒師》的評審陣容强勁，包括有著名酒評人黃詩詩、亞洲最佳酒吧 Coa 創辦人 Jay Khan，以及世界冠軍級調酒大師 Antonio Lai；每集更會邀請嘉賓，打頭陣首輪分組賽請來陳柏宇任嘉賓評判。   更多美食資訊：2024「世界50最佳餐廳」名單出爐！香港有兩餐廳上榜位列前30名30間香港最佳中菜餐廳 香港居酒屋推介 想知道香港最新最精彩活動？立即追蹤我們的 YouTube、Facebook 及 Instagram，或按這裏登記，便可以電郵獲取我們最新的定期通訊