New Launches
Jija by Vicky Lau
Renowned Hong Kong chef Vicky Lau of TATE Dining Room and Mora has opened her latest dining concept in the new Kimpton Tsim Sha Tsui hotel. Named JIJA after the colloquial Hong Kong phrase zi zi zaa caa to describe the “cheerful chatter” of gatherings, the restaurant channels the convivial spirit of a modern Chinese teahouse, signalling chef Lau’s departure from fine dining to embrace the rustic charm of Yunnan and Guizhou-style cooking. With Yunnan known as the “Kingdom of Wild Mushrooms”, this remarkable produce takes centre stage at JIJA through dishes like the signature Seasonal Mushroom Salad featuring prized pickled varieties, ginger, garlic, and a slightly spicy dressing. Other standouts include three yellow chicken smoked with Yunnan’s famed pu-er tea, an ultra tender braised beef cheek smothered in a sticky sauce flavoured with dried figs and plum, and the Chocolate Souffle Tart with an unexpected sichuan pepper ganache.
15/F, Kimpton Hotel, 11 Middle Road, Tsim Sha Tsui; @jijabyvickylau
Carmela
The team behind FRANCIS and FRANCIS presents Carmela, an all-day dining experience rooted in Southern Mediterranean flavours and attitudes. In a space that brims with the charm of slow, mindful living—think hand-thrown ceramics and sunkissed terracotta tiles—dishes are guided by freshness and filtered through a coastal and terrestrial lens. Olive oil, wheat, and herbs remain central to the menu, evidenced by housemade pastas seasoned with rosemary or sage, the Provençal sourdough fougasse brushed with extra virgin olive oil, and an incredibly aromatic lamb shoulder served alongside eggplant cream, pistachio salsa verde, and a crispy unleavened chickpea pancake called socca.
Shop G06, Nan Fung Tower, 173 Des Voeux Road Central, Central; @carmelahk
Torikaze
Revered Japanese yakitori master Chef Yoshiteru Ikegawa makes his Hong Kong debut with Torikaze Hong Kong. The restaurant brings the legendary Tokyo yakitori brand to the Forty-Five family at Landmark, where hand-charred timber walls, crafted washi-paper window shutters, and dark ceramic floor tiles house a sensorial experience characterised by the scents, sounds, and warmth of the grill. Spots at Torikaze are among the season’s most coveted, with bookings completely full until the first week of February 2026—and it’s not difficult to see why. Hong Kong’s Head Chef Ryo Matsui channels decades of experience and Ikegawa’s guiding philosophies that demand perfection, a concrete presence of mind, and razor-sharp focus, into each and every skewer. Both highly seasonal offerings, lunch includes soup, salad, dessert and a selection of comforting chicken-forward dishes like oyakodon or a set of skewers with rice, while dinner is an omakase journey through traditional and rare skewers, various chicken cuts, seasonal vegetables and desserts.
43-45/F, FORTY-FIVE, Gloucester Tower, Landmark, 15 Queen’s Road, Central; @torikaze.hk
New menus, collabs and more
Racines
Racines captures the essence of the season through autumnal flavours like beetroot, fig, and clementine. A vibrant tartare showcases layers of beetroot, Italian red prawns—both poached and transformed into jelly—aigrelette cream and dollops of blackcurrant; binchotan-grilled seabass pairs with a bright clementine chutney and jerusalem artichoke espuma; and the signature Racines pigeon is renewed with the cosy flavours of coffee, ginger, and cinnamon.
22 Upper Station Street, Sheung Wan; @racines.hk
Chef Chiara Pannozzo of Bue Nero at HENRY
On November 20 and 21, HENRY’s Chef Jorge Vera Gutierrez will join hands with acclaimed Italian chef Chiara Pannozzo of Bue Nero for two nights of peak grill mastery and Italian culinary finesse. Bold yet balanced, the collaboration dinner menu oscillates between joint and singular creations by Bue Nero and HENRY, kicking off with a housemade focaccia and pumpkin hummus, caviar tartlet and a zingy soft shell crab lettuce wrap, before moving onto the likes of ox tongue skewers, a 35 days dry aged Italian Marango striploin and a white truffle veal pasta. The feast also features a beverage pairing of four bespoke cocktails courtesy of DarkSide bar manager, Marco Maiorano.
5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon; @henrygrillhk
Tomatini Week at LPM
Last year, LPM officially inaugurated “World Tomatini Day” in celebration of their iconic cocktail. This year, the celebration extends to a week of exclusive dining experiences! From November 12 to 19, the Tomatini and its non-alcoholic counterpart TomatiNO will be offered at a special price of HK$98 during lunch, alongside new Tomatini Business Lunch menus spotlighting the vibrant tomato. Come November 16, LPM’s classic Sunday Brunch will get festive with the inclusion of both the Tomatini and TomatiNO in their signature free-flow menus. What better way to paint the town red?
H Queen’s, 23-29 Stanley Street, Central; @lpmrestauranthk
Highland Park enters a new chapter
The Orkney-based distillery unveils a host of compelling new creations. First up is the Highland Park 56, the brand’s oldest and rarest single malt Scotch whisky to date. Crafted from a never-before-tasted cask and limited to a release of only 170 bottles worldwide (with only one currently allocated to Hong Kong), this concoction boasts notes of jasmine, Seville orange peel, and a delightful finish of heathery peat smoke. In addition, Highland Park presents “Between You and I”, a special edition 16 Year Old single malt made in collaboration with acclaimed Swedish chef Björn Frantzén, and has reintroduced its 12, 15 and 18-year-old single malt whiskies with a refreshed look that recalls the ethereal light of Orkney.
Regent Hong Kong x Shake Shack
Shake Shack, but make it fancy. Regent Hong Kong has teamed up with the beloved burger joint for an unprecedented culinary crossover at The Lobby Lounge. The humble smash burger gets a decadent upgrade by way of the Foie Gras Shack, a signature ShackBurger with additional layers of rich foie gras torchon, black truffle mayo, frisée and melted Gruyere cheese. This collaboration also gives rise to a gourmet edition of Shake Shack’s famously crinkle-cut fries: Shack Caviar Fries served with crème fraîche bavarois, chives, and a caviar. Those looking for a taste of the high life can opt to pair the meal with a glass (or bottle!) of Dom Pérignon White Luminous Vintage now offered at The Lobby Lounge.
Lobby, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; hongkong.regenthotels.com
Editor
Alyanna Raissa J. PayosCredit
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