New launches
Hokkien House
Hokkien House raises the bar. The fine-dining Fujianese restaurant imbues Hong Kong’s culinary landscape with an unparalleled expression of elegance and refined regional Chinese cuisine. Chef-Patron Levi You takes the helm, bringing the food traditions he grew up with and the skills that have won him the inaugural Fujian Michelin Guide Young Chef Award. Central to Chef You’s cooking is respect for the natural character of each ingredient, and at Hokkien House, this is not just a platitude, but something palpable in every dish.
Take, for example, the Dongshan squid appetiser. The squid is simply blanched and served cold. Eaten on its own, its firm snap and light natural sweetness take the spotlight. But paired with Hokkien House’s three house-made sauces—the Minnan garlic chilli sauce, spring onion sauce and Puning bean sauce—the squid springs to life on the tongue in three distinctly ingenious ways. Even components that seem like accessories impress. Chef fries the bones of the threadfin until golden and crisp. It is meant to pair with the star—fatty pieces of golden threadfin that sit atop jelly made from its natural stock—and it doesn’t steal the show, but juxtaposes it perfectly in flavour and texture, exemplifying maximisation of one ingredient.
Plenty of dishes leave you craving more. The long list includes baby lobster cooked in a glossy shacha sauce and served with an addictive brown sugar mantou to dip, not to mention a fried Fujian silver pomfret in a thick and piquant jasmine-infused vinegar glaze. Pan-fried table-side, the oyster cake bursts with voluptuous oysters and comes with pickled radish and a nourishing oyster soup.
To pair, the beverage programme showcases the spectrum of Fujian flavours, from 36 permanent selections of tea to wine, spirits and Chinese yellow wine.
Beyond the plate, Hokkien House ensures that every sense is equally well fed. Acclaimed composer and music producer Tian Mi was commissioned to compose Hokkien House Suite, which moves through four progressions over the courses. The restaurant’s interiors draw on the traditional garden principle of revealing “a new scene with every step”. Bamboo, stone, porcelain and wood all appear throughout the space without overcrowding the scene.
21/F H Queen’s, 80 Queen’s Road Central, Central; @hokkienhouse
The Boar
Big Top Hospitality Group has debuted with a bang. The unstoppable brains behind Bourke’s, Honky Tonk’s Tavern, and Twist Pasta Bar have realised The Boar, a two-storey English gastropub in the heart of Soho. Downstairs, expect a cosy, laidback setting that serves quintessential pub bites like Scotch eggs, Welsh rarebit, and Atlantic cod fish and chips with curry sauce, crushed peas, and malt vinegar. A two-course lunch also runs throughout the week here; comforting bowls of roasted tomato soup and a refined but hearty take on bangers and mash with whisky sauce are the perfect mid-week pick-me-up. Meanwhile, the upper floor presents an elevated dining room where the menu leans slightly more premium, making it perfect for occasion dinners and just-because date nights. Think Irish rock oysters, smoked eel and foie gras terrine, chargrilled rib eye steak with bone marrow hash browns, and roasted dry-aged duck served with port and citrus sauce, buttered turnips and a pie to share. To my—and I’m sure many people’s—excitement, there’s also a solid pudding section starring a gorgeous sticky toffee pudding with vanilla ice cream.
G/F, 55 Elgin Street, Soho, Central; theboarhk.com
180 Modern Fire Grill
Things are heating up along Wyndham street—literally. 180 Modern Fire Grill is a vibrant and spacious new grill house by HORA Hospitality Group centred on two things we all love: a good time and a bit of char. Smoky, bold and designed for company, the menu brims with mouthwatering dishes like grilled local squid with uni cream and salmon roe, dark soy-glazed dry-aged chicken smoked over cherry wood and served with baby potatoes, as well as the standout side of claypot-inspired bone marrow rice. While a tight curation, the desserts are well executed; both the 75% conspiracy dark chocolate lava cake and caramel miso basque burnt cheesecake are indulgent yet light and not too sweet.
G/F, Yu Yuet Lai Building, 43-55 Wyndham Street, Central; 180hkg.com
Ankôma begins anew in Causeway Bay
After finding immense success in its humble home in Tsim Sha Tsui, Ankôma has packed everything up and settled into a new space in Causeway Bay. The relocation is a welcome move; not only does it mean a larger restaurant to accommodate all the diners eager for a taste of Chef Frankie Wong’s cuisine, but an evolved practice made possible with an expanded team and kitchen facilities. This next chapter of Ankôma debuts a new 10-course tasting menu with optional wine and non-alcoholic pairings. The meal begins with a bright trio of canapes and a toasty genmaicha brioche paired with tea-smoked brown butter, before launching into a showcase of Chef Frankie’s time on Chinese cooking competition, Chef of China.
South African Abalone is cooked Japanese isoyaki style and served with cold udon in a fermented dashi-based soup flavoured with apple, cucumber, pear, chili and garlic; the grouper course reimagines Hong Kong’s beloved curry fish ball street snack with Vadouvan clam sauce and dai pai dong staple “Stir Fry King”; and a Huaiyangnese classic inspires a stewed pork meatball creation with a 15-year-aged Buddha’s hand and winter melon purée centre. Dessert is courtesy of Ankôma’s first dedicated pastry chef Tina Lam—elegant layers of lychee sage sorbet, hojicha jelly, coconut panna cotta, and a side of house-fermented lychee calamansi kombucha.
16/F, Cubus, 1 Hoi Ping Road, Causeway Bay; @ankoma_hk
Uncle Quek enters new chapter with Executive Chef Irfan Rao
As Executive Chef Irfan Rao takes the helm and Chef Barry Quek becomes Brand Ambassador, Uncle Quek evolves into a more dynamic bistro that interprets flavours from the Strait of Malacca in rule-breaking ways. Previously, the menu featured classics such as bak kut teh, Hokkien mee, and nasi lemak. Now, in its place, and perhaps most indicative of the new direction, is the beef rendang tagliatelle. House-made paglia e fieno tagliatelle is coated in slow-cooked beef ragu, cooked in Indonesian spices for a comforting bite. Chef Rao’s unexpected flavour combinations proved successful. The baby sweet potato was paired with coconut espuma, sambal butter, and topped with crispy shallots—it’s as satiating as it sounds. Uncle Quek regulars are sure to remember the iconic cereal fried chicken, cooked in curry leaf butter, and coated in cornflakes and oats. Rest assured, they remain as addictive as ever.
6/F, 8 Lyndhurst Terrace, Central
MYKA
There’s a queue trailing out from this Greek frozen yoghurt spot in London, New York, and now, Hong Kong. Founded in 2023, MYKA grew from a humble artisanal spot in Madrid to an international frozen yoghurt brand in only a few years—and it’s not difficult to see why. The base of all their creations is not an industrial powder mix, but authentic Greek yoghurt and goat’s milk kefir that uses live cultures. Smooth as silk, the frozen yoghurt is made fresh in-house every day and can be crowned with your choice of premium toppings like Sicilian pistachios, orange blossom honey, and reduced-sugar baklava. The Original Greek Frozen Yoghurt base is also accompanied by a monthly roster of seasonal flavours and sorbets.
G/F, Shop D, Sun Lee Building, 43 Wellington Street, Central; @myka_greek.hk
Chill Hill
We bet a frozen yoghurt store inside a coin laundry station wasn’t on your 2026 bingo card. Shena Wong, the chef-owner behind Café Twenty One from Eight makes ‘yoghurt bricks’ every morning with pure Australian yoghurt and French cream, creating a rich base that doesn’t rely on water, emulsifiers, and air to create volume like soft serves. Committed to creating ‘clean’ yoghurt, she also replaces white sugar and high fructose corn syrup with natural trehalose, a sugar alternative. The yoghurt at Chill Hill is tart and thick, and the flavours are out of the box. Medi Delight is a luscious combination of sweet figs, dates, crunchy pistachio and balsamic vinegar, whereas Banoffee promises a light and bright banana flavour complemented by buttery caramel and a sprinkle of crumbs.
Shop A, 31-37 Hill Road, Sai Ying Pun
Cardinal Point reopens
Three years after they first opened their doors and hundreds of memorable rooftop parties later, Cardinal Point unveils a redesigned interior and terrace, and a new state-of-the-art sound system. Surrounded by the unobstructed view of Victoria Harbour that has made Cardinal Point a go-to for golden hour gatherings, the restaurant and lounge boasts neo-retro interiors rendered in a palette of warm hues that mirror the sky come sunset. Beyond the look of the space, the revamped sound system also gives way to an elevated audio experience that will accommodate a year-round programme of residencies by local and international DJ acts, while the menu introduces Italian-American brasserie-style bites like mushroom croquettes, wood-fired pizzas and homemade pastas.
43/F – 45/F Gloucester Tower, Landmark, Central
New menus and collabs
GYU+ Bar by Miyoshi
In celebration of their long-awaited grand opening, GYU+ Bar by Miyoshi launches a brand new menu rooted in the philosophy of the Michelin-starred Niku no Takumi Miyoshi in Kyoto. This wagyu-led dinner showcases the many facets of wagyu beyond the richness and marbling that makes it a premium steak choice. Sashimi-like slices of Kagoshima A5 rump cap, finely chopped wagyu smoked over lychee wood with seasonal seafood and caviar, and wood-fired wagyu tenderloin sans sauce highlight the natural umami, sweetness, and aroma of the prized beef.
Shop 401 & 404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay;
Chef Tam’s Seasons x Joo Ok x 7th Door at Wynn Palace
For two nights (September 4 & 5) , three culinary forces from around the world gathered in Macau for a sturgeon feast. Chef-Owner of Michelin two-starred Joo Ok in New York, Chef Shin Chang-ho, and Chef-Owner of Michelin one-starred 7th Door in Seoul, Chef Kim Dae-chun, headed to two-starred Chef Tam’s Season for a six-hands collaboration centred on a head-to-tail sturgeon concept. For the feast, four sturgeons were shipped to Wynn Palace in the hotel’s first.
For this occasion, Chef Tam created pan-fried dumplings with sturgeon meat and bones, lightly seasoned with salt, white pepper and sesame oil to enhance the sturgeon’s natural sweetness. With this intricate amuse-bouche, Chef Tam proved how even when cooking, simple is best, setting a high bar for the feast to come. Momentum was never lost during this nine-course dinner. The highlight was the unforgettable Dragon Duo fried rice served towards the end of the meal. Wok hei, while irreplaceable and appreciated, is to be expected in a quality bowl of fried rice, and this one packed a fiery punch with lobster and sturgeon to boast. What really set this dish apart were the expertly prepared condiments that the three chefs spooned into every guest’s bowl. Chef Kim prepared crab in two expressions: cooked yellow mud crab was made into a soy-marinated paste (Ganjang Gejang), and an aromatic, chilli-forward one (Yangyeom Gejang). Alongside a generous spoonful of Beluga caviar, the three toppings made for unctuous, satisfying bites. To add a refreshing element, Chef Shin prepared perilla leaves brushed with kelp vinegar and Korean pear juice. The alcohol pairing was no minor matter: from Tsingtao Original to Beluga Noble Vodka in an outsized 3L bottle, they elevated the meal to an epicurean’s dream.
One Harbour Road
Stepping into One Harbour Road with high ceilings, cream marble interiors, and views of Victoria Harbour, I can’t help but wonder: did I wake up as a tai tai with a mansion? The elegance at One Harbour Road cannot be overstated, and it’s not only reflected in the environment, but also in the food.
For this seasonal menu, Chef Cheong showcases nourishing ways to prepare seafood. Seasonal Yunan termite mushrooms, fresh yellow fungus, and Wuchang rice are simmered together before being mixed with pork belly that has been braised in a blend of spices. The earthy and aromatic mixture is then stuffed inside a thick fish maw cone that’s not only gelatinous in texture, but slightly caramelised from being touched by the pan until golden on the outside. A rich mushroom sauce cloaks the robust dish for a final layer of umami depth. Chef Cheong elevates the homey tomato, potato and fish soup by adding bird’s nest and freshly grated litsea root, which completely changes the flavour profile of this nourishing soup. For the epitome of opulence, spiny lobster is coated in sea urchin, paired with silky egg white, and topped with caviar. For refined Cantonese flavours, One Harbour Road does not go wrong.
8/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai
Shake Shack x Man Fung
Shake Shack teams up with traditional local noodle factory, Man Fung Food, for an indulgent Pistachio Mochi Shake. A beloved store situated in Tsuen Wan since 1955, Man Fung Food had been best known for its dumplings and noodles until it introduced the chewy rice mochi in 2024. The gelatinous mochi smells like freshly milled flour—wheaty, slightly sweet, and comforting. It forms the base layer of this vanilla frozen custard milkshake, which is topped with whipped cream and a generous dusting of Man Fung Food’s house-roasted pistachio powder.
Available across all Shake Shake locations throughout Hong Kong until November 30; @shakeshackhongkong
Social Goods
Social Goods’ latest menu items are a love letter to Southeast Asian flavours. For a breakfast of champions, pair the new pandan coconut sourdough with housemade pandan coconut or XO chili butter and—you guessed it—a pandan coconut latte. Come lunch time, tuck into a banh mi packed with grilled chicken, fresh herbs and pickled daikon and carrots with a mango sticky rice tart for dessert. Spread the joy with a pack of salted caramel and toasted coconut eggies to-go.
LG, Sun Lee Building, 43 Wellington Street, Central; @socialgoods.club
Editor
Alyanna Raissa J. Payos & Karrie LamCredit
Lead image: Courtesy of Ankoma
