New launches
TATE
The two Michelin-starred TATE evolves again. The third iteration of the restaurant boasts a new permanent home in Sheung Wan, as well as the most ambitious expression of Cheffe Vicky’s cuisine. Designed in collaboration with designer Chris Shao, the space brims with custom handmade Chinese ceramics and elegant fluid forms—a wonderful encapsulation of the delicacy, refinement and beauty synonymous with TATE’s food. Cherished signatures such as the technically demanding ‘Ode to Scallop’ with mushroom consommé, pigeon and lobster, as well as the ‘Ode to Lobster’ with ultra-fresh varieties sourced directly from the in-house live lobster tank, return to the menu in more compelling, elevated iterations. The ‘Ode to Pigeon’, once featuring steamed breast, now showcases pigeon wrapped in red clay and slow-baked as an homage to the ancient craft of clay-baked chicken, and is finished with spiced poultry jus and a clear soup simmered from fig bark and pigeon bones.
G/F, Evora Building, 68 Lok Ku Road, Sheung Wan; @tate_hongkong
Il Presidente
The founders of Wan Chai’s grossly successful Trattoria Felino plant their flag in the Central neighbourhood with Il Presidente. Tucked alongside the historic Duddell Street steps, the restaurant bursts with Italian va va voom, evoking a distinct decadence synonymous with big money laughter, fur-draped shoulders, and plush leather seats. The menu is hearty and nostalgic, paying homage to regional Italian cooking with time-honoured bites like olive oil-soaked anchovies, Egg Tartufato, and cannellone packed with ricotta and spinach. Highlights of the main course are a traditional roasted baby pig carved tableside, and a breaded veal chop brimming with Fontina cheese and smoked ham. Dessert is a theatrical finale of freshly churned gelato whipped tableside, panna cotta, or a selection of indulgent multi-layered cakes.
Cocktails are, of course, integral to the glamorous Il Presidente experience. Mixologist Simone Ciambrone and his team dance around an L-shaped bar counter, delivering cocktails that hark back to iconic periods of Italian history. Think a bold take on an Old Fashioned, an Aperol Spritz inspired by the Piazza Duomo, and a herbal rendition of a margarita that nods to a 90s Italian pop sensation.
Shop M2, 13 Duddell Street, Central; @ilpresidentehk
QUAN
The executive chef behind Quan has built an illustrious career. Born and raised in Fujian, this chef led Xiamen’s CHIC 1699 to a One-Diamond rating in the Black Pearl Restaurant Guide, before bringing Chengdu’s Hokkien Cuisine its first Michelin star within a year of taking the helm. Within the span of two years, he was recognised with the “Young Chef Award” by both the Michelin Guide and the Black Pearl Restaurant Guide, cementing his status as a rising star. This year, he even captured the public eye by winning second place in the hit culinary Chinese reality show The Divine Dish.
At Lai Sun Dining’s new outlet, QUAN, Chef Justin Yang is forging a culinary dialogue between his ancestral home of Quanzhou and the rest of the world, redefining contemporary Chinese gastronomy. Elegant and elevated, dishes include the Chilled Mantis Shrimp with Sea Urchin, Fujian Old Wine Drunken Crab, Short-Necked Clam in Chicken Broth Jelly, and Rongcheng Sweet and Sour Pork. Perched atop CBC, the restaurant epitomises elevated elegance with soothing celadon-green accents and boasts floor-to-ceiling windows that open up to unobstructed views of Victoria Harbour.
5/F, CCB Tower, 3 Connaught Road Central, Central, Hong Kong; @quanhkg
Yu Sang
The LANDMARK PRINCE’s roster of restaurants welcomes YuSang. Centred around the Korea’s vibrant drinking culture, the restaurant explores the country’s diverse spectrum of alcohol and the bar snacks, plates, and grilled meats that pair with them. Signatures on the menu include gently poached slices of Hong Kong pork belly with fresh housemade tofu, Korean cabbage, and housemade tofu; a heartwarming spicy seafood soup brimming with pollock roe, prawns and clams; and beef ribs that have been slow-cooked before being grilled over fire to achieve tender meat that slips right off the bone. Meanwhile, the drinks span three core categories of soju, makgeolli and fruit wines, plus a tight selection of aged distilled spirits imported from Korea. Cocktails, wine, champagne and beer are also on offer throughout the day, inviting guests to stop by for a drink if not a full meal.
Shop 105-109, 1/F, Prince’s Building, 10 Chater Road, Central; @yusang.hk
JEE
In honour of its second anniversary, JEE welcomes diners back with elevated, polished interiors and refreshed, seasonal lunch and dinner tasting menus. Placing local heritage at its core, the new menu references familiar flavours of Cantonese cuisine reconsidered with contemporary flair. JEE borrows from a Chinese household staple for a delicate tartlet filled with scrambled egg, soy-brined whitebait from Shizuoka, and Chinese yellow chives, while a fluffy blini infused with Teochew fermented radish and dried shrimp pairs with a poached mantis shrimp tail stuffed with smoked pike roe to reimagine the fried dried shrimp pancakes commonplace at dim sum. Caramelised Iberico pork pluma arrives with an intensely aromatic Malabar pepper glaze to fill the main course, and dessert is a layered bite of Hakka green tea jelly, fermented rice sorbet, peanut ganache, and a toasted nutty crumble.
2/F, 8 Lyndhurst Terrace, Central; @jeehongkong
Andō
Six years after its opening, Chef-Founder Agustin Balbi is leading ANDO to its most transformative chapter yet. Expect a redesigned dining room, bespoke tableware, refreshed staff uniforms, a new wine programme by Carlito Chiu (winner of the 2025 Michelin Guide Sommelier Award), and a new tasting menu. This new menu dives into the ocean through four layers—building from bright and delicate flavours, and ending on “seaweed and salt”. The Squid Caldoso Rice remains a signature on the menu, spotlighting locally grown Yi O (on Lantau Island) rice, which is slow-cooked with chorizo, vegetables, and layered broths, and finished with sliced squid.
1/F, Somptueux Central, 52 Wellington St, Central, Hong Kong; @ando.hkg
Suzette
If you’re wondering what chef Tiff Lo has been up to since the beloved Jean May closed its doors, here’s your answer. Lo’s soulful French bistro cooking finds a new home at Bistrot Suzette, where she serves as Consultant Chef and lends a loving hand to every dish on the menu. Starters like bubbling French onion soup, hand-cut steak tartare and chicken liver parfait with red onion compote paint a genuine portrait of French charcuterie, while rustic mains the likes of beef bourguignon, steak frites, or Gascony-style salmon with a tangy stew of tomato, peppers and onion are indulgent plates worth slowing down for. Wash it all down with fine French wines, a cocktail, Kronenbourg 1664 on tap, or local craft labels. Desserts keep a focus on classics like crème caramel, apple tarte fine, and the restaurant’s namesake dish, crepe soufflé with Suzette orange sauce and Grand Marnier.
Shop No. G02, Cullinan Sky Mall, 10 Concorde Road, Kai Tak, Kowloon; @bistrots_suzettehk
Canto Jade
The latest restaurant to enter Cityplaza is Canto Jade, a contemporary Cantonese restaurant with interiors inspired by “Song Dynasty aesthetics”. Here, diners will find a disappearing Hong Kong culinary custom: dim sum trolleys. Imagine handmade delights wheeled to the table, comprising both classics like the Crystal Prawn Dumpling and innovations like the Apple Char Siu Puff. Their six signature creations range from a nourishing morel mushroom and pork soup to baked beef with tomato and cheese served with 16-inch crispy dough sticks instead of the usual rice. The crispy three-yellow chicken sits on a bed of scallion oil, simmered for eight hours with shallots, ginger, and coriander, then enriched with a shallot and shiitake sauce—guests who book for a party of four before September 11, 2026, will receive this dish (half bird) for free, while supplies last.
Shop 506, 5/F, Cityplaza, 18 Tai Koo Shing Rd, Tai Koo; @cantojadehk
TEEMTONEfai
There is no better place to be in the summer heat than this newly-opened, homegrown ice cream haven. Founded by Thomas Fung, TEEMTONEfai has been creating striking designs, bold colour palettes, and innovative flavour profiles in the form of ice cream for the past decade. Over the years, they have become the go-to for international luxury houses, including GUCCI and LOEWE.
As Fung celebrates the 10th anniversary of his homegrown brand, he opens his first permanent flagship store in Sheung Wan to the joy of his avid following. As always, TEEMTONEfai uses real ingredients free from artificial colourings and additives. His new flavours are split into three series: Tea, Sichuan Spice & Wellness, and Speciality Sorbets. With innovation being the through line, guests can expect flavours like Caramel Apple Da Hong Pao, Sea Salt Green Sichuan Pepper, and Watercress Honey & Young Coconut Sorbet among classics like Pistachio and Ginger Tofu Pudding.
G/F, 19 Upper Lascar Row, Sheung Wan, Hong Kong; @teemtonefai
ABEBE Bakery
From a modest stall in Jeju’s Dongmun Market to an international sensation, ABEBE Bakery has landed in Hong Kong! The South Korean doughnut sensation has gained popularity for a unique narrative-driven dessert experience that maps out the flavours of Jeju Island through two signature collections. Classic Signature Cream Doughnuts nod to Jeju’s natural beauty with premium regional flavours like Gasari black sesame and Jeju’s world-famous matcha, while Artisanal Cream Buns take the doughnut craft to the next level. These playful creations marry a myriad of fun textures with a signature layer of chewy glutinous rice cake; the best-selling Geumneung Apple Cream Bun combines a nutty streusel topping and juicy apple pieces, while the Wimi Hallabong Cream Bun injects a brings a bright, tang with every bite. A curated beverage program also transports diners straight to Jeju Island with creative coffee and matcha brews.
Shop W, G/F, 37 Mody Road, Tsim Sha Tsui; @abebe_bakery_hk
Chiu San
As time passes, two possibilities might arise: you might want to follow what works, or the desire to break the mould emerges. For the third generation of a 60-year-old Chiu Chow restaurant in Hong Kong, experimentation became the goal. Chiu San brings together Chiu Chow and Japanese cuisine through teishoku—Japanese set meals where all the dishes are presented together. The refined menu focuses on four teishoku sets, with Japanese Miso Soup, Japanese Salad, Assorted Pickles (3 types), CHIU San Tamagoyaki, Steamed Rice, and a Japanese Wagashi Dessert. Mains include the Stone-Grilled Beef Short Rib with a special house-blended sauce combining Sa Cha and teriyaki sauces, and the Salt Grilled Yellow Croaker with a homemade miso sauce using Puning bean paste as a base. The Grilled Spanish Pork Belly is perfect for those looking for refreshing acidity, as its accompanying vegetables are dipped in traditional Chiu Chow white vinegar with garlic. Meanwhile, the Soy-Glazed Fish Sauce Chicken Thigh is aromatic and smoky, complemented by rich black garlic oil.
G/F, Kin Liong Mansion, 16 North Street, Kennedy Town; @chiusanhk
New menus and collaborations
Kyanbasu
Hong Kong’s only progressive lamb-focused izakaya switches things up with its first major menu refresh since opening in November last year. New à la carte dishes like crispy dry-aged roasted lamb with yuzu mustard and cumin; flame-seared tataki-style lamb with Awaji onions and homemade ponzu; and torched lamb esophagus that has been slow-cooked in white master stock, borrow from Cantonese and Japanese cooking techniques to present fresh ways of enjoying lamb. The glorious Lamb Soup with Seafood Dumpling also returns to Kyanbasu’s menu as a defining signature, with its current seasonal take featuring Lau Fau Shan golden oysters.
Alongside a new tasting menu that alleviates the stress of choice by offering the perfect introduction to Kyanbasu’s creative cuisine, is a range of curated set meals for the lunchtime crowd. Complete with a starter, miso soup and dessert, the lunch sets comprise exclusive mains of dry-aged local three-yellow chicken thigh and hand-pounded lamb picanha with lotus root and Mei Heong salted threadfin, as well as a selection of Kyanbasu signature skewers and a refreshing, citrusy somen.
40 Gough Street, Central; @kyanbasu_mt.yotei
Mott 32
Mott 32 Hong Kong’s latest seasonal menu captures the glorious and bountiful harvest of Yunnan’s wild mushroom season through eight dishes. These rare fungi are foraged deep within highland forests, found only in the fleeting windows following summer rains. Available for both lunch and dinner, the Seasonal Yunnan Wild Mushroom Menu begins with a shaved raw Matsutake Mushroom in a Rainbow Salad that combines fresh goji berries, lily bulbs and sweet corn. Next, the “King of Yunnan Mushrooms”, the Wild Termite, is paired with sautéed South Australian scallops, their flavours brought out by the fiery wok. Other highlights include the “Jiang Shou Qing” mushroom—known to turn blue when sliced, and causing hallucinations when consumed. At this award-winning establishment, the legendary fungi is stir-fried with high heat and served alongside diced M9 Wagyu beef. The aromatic Black Tiger Paw is also showcased in a shredded three-yellow-chicken dish. The eight wild mushroom flavours highlight a breadth of flavours—from naturally sweet to electrifyingly numbing—taking diners through a Chinese culinary journey of rare ingredients, exquisite craftsmanship, and tantalising flavour profiles.
Standard Chartered Bank Building, 4–4A Des Voeux Road Central, Central; @mott32hk
Lobster Bar & Grill
Chef Cary Docherty’s new a la carte menu for the Lobster Bar and Grill is teeming with delectable new dishes. The Raw section puts freshness front and centre with bright plates of Yellowfin Tuna Tataki and Hokkaido Scallops with pink peppercorn oil, while a playful new Crumpet section spotlights freshly baked crumpets with a variety of toppings including plump lobster pieces flavoured with miso, yuzu, and crispy shallots. Grilled sourdough flatbreads offer a great option for something light throughout the day or to share with the table, with options such as local clams with leeks and parmesan, roasted garlic with oven-dried tomatoes and herbs, and nduja with burrata and basil. But if there’s something to write home about, it’s the new additions to the grilled selection; joining the gorgeous pork chop with charcuterie sauce is a juicy Ping Yuen chicken with braised morels, asparagus and a glossy vin jaune sauce, and a whopping 2GR wagyu T-bone steak that flaunts perfectly medium rare ribeye and sirloin cuts. For dessert, a new not-too-sweet chocolate tart arrives with smoked vanilla ice cream—worthy competition for the Lobster Bar’s banoffee pie.
Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central; @lobsterbarhk
SOL x NAE:UM
NAE:UM fermented broth with jambu and gravlax scallop
SOL is hosting Chef Louis Han of Singapore’s one Michelin-starred NAE:UM for a compelling two-night collaboration on September 1 and 2. With both SOL and NAE:UM sharing a commitment to their Korean heritage and seasonal storytelling, the collaboration promises a unique menu shaped by a common ethos, authentic Korean flavours, and a fresh dialogue between Chef GwanJu, Chef Kylie, Chef Louis, and their kitchens.
5/F, 8 Lyndhurst Terrace, Central; @solrestaurant.hk
Grand Hyatt Steakhouse
At Grand Hyatt’s classic New York-style steakhouse, the experience begins at the newly renovated bar with its dark wooden interiors and a view of Wanchai, where current cocktails sweep the seasons. Then journey into the cosy, art-filled dining area where the new Bone & Barrel special menu for two awaits: M5 Australian Wagyu Tomahawk and a bottle of Malbec. Grilled to smoky perfection, the tomahawk is hooked by its bone and cut table-side, ensuring diners are well fed in both food and theatrics. Full-bodied, the red wine pairs well with the tomahawk’s robust and buttery flavours. Until September 30, 2026, diners can enjoy 2X World of Hyatt points at Grand Hyatt Steakhouse, as well as other participating outlets.
Reserve here
Available until September 30; Lobby Level, Grand Hyatt Hong Kong, 1 Harbour Rd, Wan Chai; @grandhyatthongkong
Ying Jee Club
This month, Ying Jee Club introduces its “Nostalgic Classics” series spanning the Classic Tasting Menu for lunch and dinner, a selection of seasonal a la carte dishes, a dim sum lineup exclusive for the weekend, and a by-the-glass Fine Chinese Wine pairing. The series puts time-honoured dishes in the spotlight, with heritage delicacies like Bird’s Nest broth with Partridge, and Braised Pomelo Peel with Fish Maw and Conpoy in Abalone Sauce making an appearance on the Classic Tasting Menus. Seasonal highlights like Crispy Chicken Fillets with Lemon Sauce and Sesame and a whole barbecued suckling pig showcase the best of Cantonese with extreme culinary finesse–think temperature control, wok hei, and knife skills of utmost precision. Finally, a weekend-exclusive will see 12 handcrafted dim sum creations will make the rounds over four bi-weekly phases, bringing familiar bites like steamed cheung fun with minced beef and 12-years aged tangerine peel to the table.
10/F, 8 Lyndhurst Terrace, Central; @yingjeeclub
Little Bao x Big JJ Seafood Hotpot BAODOWN
BAODOWN is back! Big JJ Seafood Hotpot Chefs Alisha, Fai Chow, and founder Peter Pang are joining Chef May Chow in the Little Bao kitchen for a one-night-only dinner collaboration. On August 24, this BAODOWN will be serving up a six-course dinner loaded with Hong Kong attitude. A Cold Tomato Beef Consomme with Pickles perks up the appetite, making way for a poached daily catch served cold, shrimp toast, a curry lamb rib bao with pickled onions, beef char siu fried rice with scallion and egg, and earl grey lemon tea sorbet.
1-3 Shin Hing Street, Central; @littlebaohk
Shake Shack x Flagrant
Shake Shack’s latest collaboration is coming in hot! Joining hands with Hong Kong-born Flagrant hot sauce, the burger chain is launching the very first hot wings on their menu: Flagrant Yuzu Hot Wings. Chicken wings and drumsticks are fired until golden-brown before they’re tossed in a custom sauce flavoured with Flagrant’s Yuzu Koji Hot Sauce, an addicting blend that draws from a Japanese fermented condiment called Yuzu Kosho. Anyone ordering a set of the new Flagrant Yuzu Hot Wings can buy a full bottle of Flagrant hot sauce for HK$78 or add on HK$15 for a pocket-sized 50ml Flagrant hot sauce keychain—the next big bag charm for sure.
Available across all Shake Shake locations throughout Hong Kong; @shakeshackhongkong
Weekend Baja Brunch at Swim Club, Kimpton Tsim Sha Tsui
Searching for easy weekend plans? Swim Club at Kimpton Tsim Sha Tsui introduces its first daytime Baja Brunch available 12 to 4pm every weekend. Kick back with stunning skyline views and tuck into the sun-kissed flavours of Mexico and California. Shared bites and bottomless small plates include Beetroot Carpaccio, French oysters with mignonette, and tuna ceviche, while mains are a choice between a poke bowl, grilled Hawaiian beef skirt with chimichurri, and the signature Po Boy sandwich. The finale is tres leches served tableside with banana and strawberries for an indulgent, fruity finish.
50/F, Kimpton Tsim Sha Tsui Hong Kong, 11 Middle Road; @swimclubhk
Editor
Alyanna Raissa J. Payos and Karrie LamCredit
Lead image: Courtesy of Yu Sang
