New launches
Blanc de Noirs
Ahead of the Mandarin Oriental The Landmark, Hong Kong’s official reopening to the public, the hotel unveils a brand new dining concept. Joining SOMM and the 3 Michelin-starred Amber is Blanc de Noirs, an intimate champagne bar home to one of the most extensive champagne selections in all of Asia. That’s 25 champagnes by-the-glass and a 500-label cellar that spans rare vintages and grower cuvées. Guests can revel in champagne flights, a nightly ‘Champagne O’clock Fountain’, and a selection of champagne-driven cocktails and classics like a Mimosa or Kir Royal. Over on the food front is an array of casual yet elevated bar food including three charcuterie board variations, a ‘Fillet O Fish with Ravigote Mayo’, and caviar served with fries, Isigny PDO creme fraîche and chives.
7/F, Mandarin Oriental The Landmark, 15 Queen’s Road Central; mandarinoriental.com
Chef’s Room at Upper House
Tucked deep within Salisterra is the Chef’s Room, a reimagined culinary studio designed to close the gap between kitchen and customer to create more intimate dining experiences. Home to only 10 seats per session, Chef’s Room drops the formalities of a typical dining room and makes way for building genuine connections with the food and the people behind them.
At the heart of this new concept is collaboration; Upper House Culinary Advisor Chef Ricardo Chaneton opens the doors to close friends and peers from across the globe for rare, culinary residencies. So far, the space has welcomed Chef Max Levy with his handcrafted pizzas and Chef Josh Boutwood of the Philippines’ first and only two Michelin-starred restaurant, Helm, and now spotlights a Taco Omakase collaboration between Chef Ricardo and Chef Miko Calo of Taqueria Franco from May 13 to 14, 2026.
49/F, Upper House Hong Kong, 88 Queensway, Admiralty; upperhouse.com
Stübli
From the team behind Nocino comes Stübli, an everyday Swiss steakhouse and fondue restaurant that brings cosy Alpine dining one step closer to Hong Kong. After introducing a widely popular Christmas exclusive cheese fondue at Nocino, head chef and founder Matthew Ziemski realised there was an opportunity to fill a gap for Swiss comfort food in the market. Meats like sauce-laden Australian wagyu, UK pork tomahawk, and Dutch Rose veal medallions cooked the traditional Swiss way (pan-fried in browned butter, garlic and herbs) and served alongside potatoes lead the menu at Stübli, with cheese fondue serving as the other culinary pillar. Diners can opt for a ‘Classic Half-Half’ boasting gruyère and emmental, or more modern takes like the ‘Lobster Thermidor Fondue’. Hong Kong also gets its first taste of playful Swiss traditions at Stübli: Drop your bread into the shared fondue pot and pay up with a round of drinks for the table or a kiss for your seatmate.
Ground Floor, 39–41 Cadogan Street, Kennedy Town; @stublihk
Manteigaria
So long, Macau! The Lisbon-born Manteigaria is finally opening its doors in Hong Kong. They will be serving up their famed pastéis de nata from the heart of Central, each freshly baked batch announced with the familiar ring of a bell. This new location promises a full view of the entire baking process of their beloved Portuguese tarts, and a mouthwatering scent that tickles the tastebuds long before you’ve reached the store. To celebrate its grand opening, 300 freshly baked pastéis de nata will be handed out to the public for free—don’t miss out.
Shop B G/F, Man Hing Commercial Building, 79-83 Queen’s Road Central; @manteigaria.hk
Vincenzo Capuano
Boasting more than 40 locations worldwide, Chef Vincenzo Capuano’s acclaimed Neapolitan pizza chain lands in Hong Kong. His style of pizza is dubbed “Nuvola”, which translates to ‘cloud’ in Italian. The airiness is reflected in the pizza dough which goes through a pre-ferment and a subsequent fermentation period, resulting in a total maturation time of 24 to 30 hours. To honour the structural integrity of this dough, making sure the airiness is preserved, scissors are used to cut the pizza instead of knives. Signature pizzas include the Tetti Illuminati, which combines Mortadella Bologna IGP, pistachio cream, fior di latte, and pecorino Romano. The Abbraccio e Mamma features traditional meatballs, melted Grana Padano, buffalo mozzarella, and ricotta stuffed in the crust.
G04-05, G/F & F01A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai; @vincenzocapuano.hk
New menus, collaborations and more
SẾP
It may be time to book yourselves in for another dinner at SẾP, where the restaurant’s Woodfired Indochine Vietnam and Petit Vietnam Journey menus have welcomed a variety of compelling new dishes. The “PHỞ HẦM TIÊU QUẬN 11” elevates a bowl of pho with slices of intensely marbled Gyeongju Millennium 1++ Hanwoo ribeye and a full-bodied beef bone broth that has been slow-cooked for 24 hours and seasoned with fragrant black pepper. Meanwhile, the “CANH CHUA CÁ TUYẾT” reinvents a Vietnamese classic with buttery toothfish poached in a lively and layered tamarind soup, and the “XE ĐẨY NGỌT NGÀO” recreates the charm of Ho Chi Minh City’s Bến Thành Market with an interactive dessert trolley experience.
19/F, High Block, H Code, 45 Pottinger Street, Central; @sephongkong
Path
Path enters its second year into opening with a brand new seasonal tasting menu. Representative of Chef Tony Mok’s take on modern Chinese cuisine crafted with global culinary techniques, highlights include a refreshing trio of amuse-bouche brimming with flavours of Southeast Asia, Shanghai and Sichuan; a 14-day aged Guangdong duck poached in maltose-and-honey before air-dried, high-roasted, glazed with aged tangerine honey and grilled on high heat for unparalleled crisp; and a new signature of red perch and a milky, fermented cabbage-infused broth. The crowd-favourite dandan noodles with flower crab dashi and chili oil remains, much to the delight of the team.
Shop A, 1/F, 68 Kimberley Road, Tsim Sha Tsui; @path.hkg
Artifact
Artifact celebrates its third year! Hidden below ground and boasting brutalist interiors, the beloved cocktail bar has made waves with narrative-driven cocktails for the past three years. They mark the joyous celebration with their 7th menu, supported by Valdespino Sherry and The Macallan. The new cocktail menu is separated into four chapters: Tamed Earth, Wild Frontier, Littoral Influence, and Artisan’s Craft. This structure guides visitors from the land to the sea, highlighting the different expressions of a single spirit. Featured in the Valdespino Collection, Lover Boy marries the rich Valdespino Don Gonzalo Oloroso from Jerez, Spain with moscatel, strawberry, and yoghurt whey, creating a smooth sip. Meanwhile, the Guernica is a strong and smoky dance of Valdespino El Cándido Pedro Ximénez with mezcal and aged rum, intended to honour Picasso’s dark Andalusian oil painting.
LG, Jardine House, No. 1 & 2, Shop 5 & 7, 1 Connaught Pl, Central, Hong Kong; @artifact_bar
MAMA Tiger
Moving beyond its original noodle-focused concept, MAMA Tiger expands its offerings to embrace the wide spectrum of Bangkok’s street cooking. These 13 new dishes are designed to be shared, each one packed with layers of flavour, texture, acidity, and heat. The variety of new skewers is thoughtfully paired with specific sauces — imagine minced pork balls breaking into a jammy picked egg yolk, and a charred beef chunk roll swimming in a tangy mixture of lime and chilli. The standout starter is the smoked duck namtok salad, a meat salad that balances the sweetness of the smoked duck with sharp acidity. Duck is also featured in the new curry selection, which showcases regional variations through the green curry with duck leg, and yellow curry with pan-fried scallops, pineapple, and lychee. The stir-fried flat noodles showcase Chef’s mastery of the wok, while the tom yum kung anchors the menu with Thailand’s most iconic flavour profile.
12 Kau U Fong, Central, Hong Kong; @mamatigerhk
Aqua welcomes new Italian Executive Chef Romeo Morelli
With the arrival of Italian Executive Chef Romeo Morelli comes a fresh seven-course tasting menu. The meal kicks off with seasonal appetisers like Bluefin tuna tartare with dashi crystal and caviar that spotlight the Japanese kitchen’s culinary finesse, before moving into a Roman-inspired cannelloni boasting traditional ossobuco through a more refined, modern lens. Mains are a choice between fried sole-fish with kabura-mushi turnip and yuzu prawn stock from the Japanese team, the roasted octopus tentacle with ‘nduja, black garlic, and chicory sprouts from the Italian kitchen, or a chargrilled kobe beef steak with pepper sauce, Kyoto togarashi and bamboo shoots for those really looking to indulge. Dessert also offers two choices: Both inspired by caviar, the Italian option blends chocolate, coffee and homemade savoiardi while the Japanese delight brings together wasabi, chocolate, and ginger with monaka.
17/F, H Zentre, 15 Middle Road, Tsim Sha Tsui; @aquahongkong
Jean-Pierre hosts Porcine and “Escale a Hong Kong” bar takeover
French bistro culture reaches a crescendo with a collaboration between Hong Kong’s Jean-Pierre and the Sydney-based Porcine. On May 18 & 19, Jean-Pierre’s Chef John Troupis and Porcine’s Chef Nik Hill are cooking up a five-course feast for the crowd. A series of canapes and appetisers kickstart the evening with flavours of cheese, Yunnan ham, foie gras and Japanese peach, followed by a richly flavoured bouillabaisse packed with a trio of sea-fresh catches. The ‘Dodine de Pigeon’ is sure to be a standout with its theatrical tableside carving, while the turbot doused in a luscious champagne sauce brings something different. For a sweet finish, there is a classic île flottante infused with satsuma mandarin and rosemary anglaise or a chilled soufflé flavoured with Chartreuse.
Reserve a spot here
Walk in on May 30, and it’s a whole other story. Jean-Pierre’s Master of Cocktails Suraj Gurung joins forces with Fab Moze from La Compagnie du Mieux Boire in Paris for a one-night bar takeover inspired by our truly one-of-a-kind home city. A tightly curated menu boasts three concoctions created especially for the occasion. “HK Highball” combines Escale à HK and Bowmore 12 Year Old with Perrier and a coriander spray, the “HK Martini” marries Escale à HK vodka and dry vermouth with yuzu, ginger and lychee, and the “Escale Spritz” is looking to be a dangerously addicting blend of Escale HK, elderflower, tabasco, champagne and soda.
9 Bridges Street, Central; @jeanpierrehongkong
Roucou celebrates 1st anniversary with AMI Patisserie
Roucou Cheese Bar and Omakase is celebrating its one year anniversary with its first-ever collaboration. From May 19 to 22, the team welcomes Singapore’s award-winning AMI Patisseries into its intimate eight-seat omakase for an experience that marries artisanal French and Japanese culinary craft. The first three days will see an 11-course menu spotlights signature dishes from both Roucou and AMI Patisserie, as well as special delights made specifically for the occasion. On the final day of the collaboration, a curated selection of AMI Patisserie Chef Makoto’s signature bites will be available at the bar as exclusive add-on specials.
G/F, 28 Aberdeen Street, Central; @roucou.hk
Editor
Alyanna Raissa J. Payos and Karrie LamCredit
Lead image: Courtesy of Path
