New Launches
Ébauche
At Ébauche, modern French cuisine is imbued with Asian flavours. The first venture of 28-year-old Hong Kong chef Antonio Au, formerly Chef de Cuisine at Écriture, the restaurant paints a portrait of a culinary journey rooted in memories of home and shaped by years of experience in fine dining. Intimate yet inviting, the space is anchored by an open kitchen and chef’s table that facilitates genuine connection with both the food and the chefs.
The inaugural 8-course tasting menu begins with a series of canapés that draw inspiration from Cantonese and Sichuan dishes, before moving into seafood courses highlighting delicate produce and the magic of umami. The ‘Kabu Chicken Liver Truffle Tart’ showcases chef’s innovative flair, while mains of threadfin, duck and wagyu spotlight dry-ageing and charcoal grilling finesse. For dessert, an elegant marriage of French and Chinese cuisine is narrated through poached pear perfumed with osmanthus and vanilla.
18/F, Aura on Pennington, No.66 Jardine’s Bazaar, Causeway Bay; @ebauche.hk
Aokomi
Hong Kong is getting its first ever matcha cafe with an in-store stone mill! Opening later this month, Aokomi will be the only brand in Hong Kong to brew matcha directly from tencha leaves using its own stone mill. Tea leaves are all single-cultivar and sourced from Uji farms, bringing unmatched quality to Aokomi’s single-variety ‘Usucha (Thin Tea)’ and ‘Koicha’ (Thick Tea), ‘Matcha Latte’, ‘Strawberry Matcha’, and ‘Milky Matcha Pudding’. Other thrilling delights include a ‘Hojicha Oat Brew’ and the ‘Tencha Nutter Toast’.
Shop 3, G/F, Island Crest, 8 First St, Sai Ying Pun; @aokomi.matcha
Dieci
The soul of Italian osterias is alive and well at Dieci, one of the latest openings along Gough Street in Central. Brimming with rustic Italian flavours, the monthly menu comprises ten seasonal signatures that pay homage to the country’s regional cuisines and Chef Paolo Olivieri’s hometown in Tuscia.
Bathed in the intimate glow of warm light, one can feel the closeness of nature in dishes like Piedmontese Fassona tartare topped with black truffle shavings, a marrow-rich Milanese ossobuco, and a mixed pasta dish complete with bites of local market prawns.
Basement, 29-31 Gough Street, Central; @diecihk
Social Goods
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counter is home to classics like croissants and pain au chocolat, creative bakes like their signature bite-sized “egg tarts” called Eggies, ancient grains sourdough loaves, and slabs of flavoured French butter to take home. Their dine-in brunch menu encompasses acaï bowls, frittatas with tomato jam, and the option to build your ideal plate of protein, carbs and vegetables from scratch, while drinks range from classic coffees to special “cloud” drinks.
LG, Sun Lee Building, 43 Wellington Street, Central; @socialgoods.club
New Menus
The Quinary presents The Five Senses: Flavour
Quinary continues its multisensory progression with The Five Senses: Flavour—a collection of eight new cocktails based on Quinary bartenders’ connections and memories in Hong Kong. From neighbourhood culinary customs like sweet soup in Kowloon City to rituals like fortune reading at Wong Tai Sin Temple, every drink draws from personal stories. The Soupreme is modelled on the mock shark fin soup of Temple Street, using sesame fat-washed Ketel One Vodka, clarified tomato juice, shiitake mushroom syrup and more to balance a savoury and addictive concoction. Meanwhile, Cheeky Float blends Two Moons Five Flowers Tea Gin with fresh sugar cane juice from the neighbouring shop as an ode to the tranquil moments of drinking herbal tea on Hollywood Road. The menu is a reminder that flavours hold memories, and the act of looking inward should be celebrated.
56, 58 Hollywood Road, Central; @quinaryhk
Prince and the Peacock debuts The Nawabi Brunch
Revel in the opulence and abundance of India’s royal kitchens with Prince and the Peacock’s Nawabi Brunch experience. On 18 January, 15 February, and 8 March, guests can swap their usual Sunday ritual for a spread of vibrant mouth-watering dishes like lamb kebabs, crumb-fried soft cheese filled with mango chutney, chaat, ‘Coastal Egg Curry’, Bengali fish stew, and a spiced mince and egg-stuffed roasted spring chicken topped with saffron gravy. Desserts are a playful nod to traditional Indian sweets, with besan halwa reimagined into a soft-serve ice cream and gulab jamun transformed into a milk chocolate cheesecake.
2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Road, Central; @princeandtheapeacock
Hansik Goo honours 6th anniversary
Hansik Goo has unveiled two new tasting menus in celebration of the restaurant’s 6th anniversary. Both menus offer a deep dive into Korean gastronomy, with several new culinary highlights arriving to the Signature Menu. The traditional samgye-tang is elevated with Korean sea cucumber and a duo of handcrafted Chicken Skin Mandu and Daikon Mandu, whilst the ‘Signature Hanwoo Duo’ highlights one of the cuisine’s most prized ingredients through two distinct cuts of beef.
1/F, The Wellington, 198 Wellington Street, Central; @hansikgoo
Trattoria Felino launches Weekend Brunch
On weekends and public holidays, diners can now indulge in a generous feast of Neapolitan and Mediterranean flavours at Trattoria Felino. The newly introduced Weekend Brunch packages (free-flow mocktails or champagne, wine and aperol spritz) march in with a parade of unlimited starters like ‘Carbonara egg, tomato bruschetta’ with burrata and sun-dried tomatoes, ‘Fried Calamari’ with a zing of lemon, ‘Classic Meatballs’ in a cosy tomato ragú and add-ons exclusive to the menu such as ‘Langoustine Toast’. Each guest has the choice of one of Trattoria Felino’s pastas and signature plates like ‘Iberico pork pluma’ with carrot purée and date vinegar for mains. Brunch concludes with a choice of one dessert and a very happy stomach.
G/F, 1-7 Ship Street, Wan Chai; @trattoriafelinohk
Shake Shack
Shake Shack is giving the people what they want: new items and a long-awaited comeback. This month, two all-new bites are springing up across every Shake Shack location in the city. Made with ASC-certified Vannamei shrimp, ‘Crispy Shrimp’ arrives with the signature Spicy ShackSauce and a lemon wedge for that perfect squeeze of citrus, while the Avocado Shake—a blend of vanilla custard, avocado, and coconut water—offers a creamy yet refreshing accompaniment to any meal.
Meanwhile, fans of Shake Shack’s Hot Honey series can be reunited with their favourite Hot Honey Chicken burger or Hot Honey Bites, which both return with the tangy-sweet sauce that makes this line so addictive. The Hot Honey comeback also introduces a brand new product in the form of Hot Honey Fries. Drool!
Available across all Shake Shack locations until March 1, 2026
Collaborations and pop-ups
JW Marriott x Marimekko Blossoming Bliss Afternoon Tea
JW Marriott and Marimekko have teamed up for a joyful afternoon tea experience. The time-limited Blossoming Bliss afternoon tea set translates the iconic Finnish design house’s playful visual codes into a selection of sweet treats like ‘Green Tea Yuzu’ and ‘Strawberry Inspiration’, and recalls Nordic flavours through various savoury bites such as the zingy ‘Pickled Herring Fillet with Onion Dill Salad’ and ‘Skagen and Tobiko Tart’. Featuring the charming Marimekko Spring 2026 homeware and tableware collection, the afternoon tea experience is complete with classic scones, homemade Alice Marriott raspberry jam and clotted cream, and your choice of coffee, a cuppa or—if you’re feeling really fancy—a glass of champagne.
The Lounge, JW Marriott Hotel Hong Kong, 88 Queensway, Admiralty; jwmarriotthkoffers.com
LMO Freshly Baked x The Aubrey
Another year, another LMO Freshly Baked Tastemaker collaboration! The Tastemaker series has returned for 2026, with none other than The Aubrey to kick things off. Their menu for LMO Freshly Baked is a mouthwatering re-envisioning of Japanese flavours. The ‘Chicken Sando’ with crispy fried chicken, housemade tonakatsu-style sauce and pillowy milk bread is moreish without being greasy; the ‘Wagyu Curry Pie’ is a wholly satisfying pastry package of quality Japanese curry; and the ‘Whisky & Tea Cured Smoked Salmon Salad’ offers a unique depth of flavours not common for a grab-and-go salad.
Shop 237, 2/F, LANDMARK Atrium, 15 Queen’s Road Central; @mo_landmarkhk
Cristal Room by Anne-Sophie Pic x Qu Lang Yuan
Chef Li Zhanxu of Beijing’s renowned Qu Lang Yuan is the next guest chef to collaborate with Cristal Room by Anne-Sophie Pic. On January 12 and 13, the award-winning chef Li and chef Marc Mantovani will join hands in crafting a rare experience that bridges French and Chinese gastronomy. The four-hands dinner witnesses an elegant progression from delicate snacks like ‘Ark Shell Flambé’ and ‘Oyster with Charlotte Oil Cream’, a ‘Tomato Tartelette’ perfumed with geranium and longjing tea, and ‘Crab Chawanmushi’, to Cristal Room’s iconic Les Berlingots ASP, an abalone course, ‘Venison Saddle’ marinated in black garlic and coffee, and a light dessert followed by a refined selection of confectionaries.
43/F Gloucester Tower, LANDMARK, 15 Queen’s Road Central; @cristalroombyasp
Salisterra x Mi Xun Teahouse Afternoon Tea
Upper House Hong Kong kicks off the new year with its first limited-edition afternoon tea of 2026, featuring none other than Mi Xun Teahouse from Upper House Chengdu. Renowned for its elegant take on vegetarian cuisine, Mi Xun Teahouse brings Sichuan-inspired delicacies to a special menu at Salisterra. Standouts include spinach dan dan noodles, Yunnan morel mushrooms and lotus root in a fragrant spicy sauce, and charming panda-shaped macarons filled with black sesame buttercream.
Reserve a spot here
Level 49, Upper House Hong Kong Pacific Place, 88 Queensway, Admiralty; @salisterra_hkg
