New launches
Ninetta
Three F&B heavyweights have joined forces to bring us the city’s hottest table with Ninetta. An Italian trattoria led and co-founded by chef Marco Xodo previously of the now-shuttered Testina, Ninetta offers a heartfelt approach to convivial Italian hospitality that is modelled after beloved matriarchs who bring soul to a home. The food here is offered as straightforward and approachable home-style cooking, yet exceptionally executed. At Ninetta, family-style dining is the name of the game; an a la carte begins with generous antipastis like classic Fassone veal tonnato, burrata and mini melt-in-your-mouth veal tongue buns that are already the talk of the town.
Pastas like the ‘Lasagna Terrine’ and the ‘Paccheri’ with a whole Boston lobster ground the menu, alongside the larger mains of ‘600g Wagyu Rib Eye’, a veal chop, and ma yau fish Acqua Pazza Style. In consideration of solo diners, there are also smaller mains such as a 250g Hanger steak and roasted octopus in a smokey, Romesco bell pepper sauce. A feast at Ninetta should always end on a sweet note, with flawless classics like tiramisu, caprese cake with mascarpone ice-cream, or the lighter peach melba.
3/F, M88, 2-8 Wellington Street, Central; @ninetta.hk
Smoke & Barrel opens in Sai Ying Pun
Got any cowboy cravings? Texan barbecue den Smoke & Barrel has opened up a second location in Sai Ying Pun. Bringing the same jovial energy and mouthwatering smokehouse cooking of their Central flagship, this second outpost arrives with the brand’s signature 16-hour smoked brisket, ribs and pulled pork, as well as the branch-exclusive smoked cumin lamb ribs for loyal Central fans who have made the journey. All are smoked to perfection at the Central smokers, so Sai Ying Pun diners can be sure of consistency in both flavour and quality. The other new additions to the new Smoke & Barrel branch are a family-style weekend brunch packed with moreish nibbles like stuffed jalapeno poppers, and cocktails smoked tableside atop a full-sized barrel.
100 Third Street, Red Neon Alley Way, Sai Ying Pun; @smokeandbarrelhk
Cleo’s
If you love Passione Panini, then you’ll love Cleo’s. The founders have soft opened this cosy new cafe bistro tucked away in an unassuming pathway between the Ladder Street and Hillier Street staircases. As the sister restaurant to one of the city’s best sandwich shops, Cleo’s arrives with a specialised in-house bakery dishing up fresh, homemade bread in a variety of ways. Think an oxtail grilled cheese sandwich, Huadioa chicken liver with focaccia, and French toast with strawberries, cream and a dainty dusting of powdered sugar. The Cleo’s menu also delivers a selection of other dishes like leek and potato soup or seasonal salt-cured fish, as well as specialty drinks that help you truly lean into the art of slowing down.
12 Circular Pathway, Central; @cleos_hk
Tienmo Bunsik
It’s Friday night and you’re feeling Korean flavours, but you’ve gone for KBBQ just one too many times this month. Enter, Tienmo Bunsik. A buzzy new restaurant just a turn from the Central Mid-Levels escalator, Tienmo Bunsik does KSFBB instead—Korean street food, but better. Here, Korean childhood classics are elevated with luxurious, thoughtful flourishes. Korean fried chicken comes served on a silver tray with a dollop of caviar; tteokbokki is accompanied by juicy lobster, mussels and clams; and retro-style pork cutlet drenched in glossy brown sauce is reintroduced to a new crowd. Pair the meal with a glass of Veuve Clicquot, and nostalgic comfort has indeed turned into grown‑up indulgence. It’s a cheeky declaration that adults are just kids with money, and that’s the fun of it.
9-11 Staunton Street, Mid-Levels, Central; @tienmobunsik
Santa Nata
It’s all about the pastel de nata this summer. Yet another Portuguese bakery has landed in Hong Kong; hailing from London, Santa Nata marks its Asian debut with its first flagship in our city. Freshly baked throughout the day, their signature Portuguese egg tarts honours a traditional recipe passed down for over 300 years. The result is crisp, flaky layers and delectable, caramelised custard centres. Alongside these heavenly bites, Santa Nata also introduces Hong Kong to the Pao de Deus. Aptly named “God’s bread” in Portuguese, this traditional sweet bread is reimagined with Hong Kong influence, taking notes from local coconut buns and combining it with classic nata custard. The menu also features the croissant-shaped Santa Nata Brioche, as well as a tight range of coffees and teas to pair with the pastries.
25-27 Lyndhurst Terrace, Central; @santanata.hk
New menus, collaborations & pop-ups
Marrow
With its fair share of steakhouses and grill restaurants, Hong Kong is undoubtedly a meat lover’s city. But as demonstrated by Marrow, there’s always more to explore. The new two-month restaurant pop-up is reconsidering what meat-forward dining can look like today. While premium steaks cooked over fire still ground the menu, lesser-known cuts like New Zealand Lumina lamb loin or Australian wagyu chuck eye steak finished with Taiwanese magao pepper sauce offer something new. The rest of the menu intrigues with creations from beyond the grill such as ‘Crispy Barramundi Croquettes’ with fermented soy bean and chili aioli, typhoon-shelter style bone marrow with focaccia, Blue Crab rigatoni, and chocolate chip cookie tiramisu.
1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai; @marrow_restaurant
LPM
“Lighter flavours and longer days” is the LPM summer motto. This season, the restaurant turns to a citrus-forward culinary narrative with dishes that capture the essence of the French Riviera. The new Summer Set Dinner Menu begins with a refreshing shot of watermelon gazpacho and a selection of mains that include a beef tartare with a surprising oyster mayo, and an aged balsamic drizzled vine tomato stuffed with smoked stracciatella and a savoury sofrito-esque mixture (a personal favourite). Mains are a choice between ‘Squid Ink Mafaldine with Clams and Herb Butter’, ‘Duck Confit with Orange with Endive’, ‘Poached Sea Bream with Confit Zucchini and Pine Nuts’, or LPM’s signature steak au poivre at an additional cost, while desserts are a toss up between a smooth vanilla cheesecake with berry compote or a zingy ‘Citrus Panna Cotta with Blood orange Sorbet and Almond Tuille’.
H Queen’s, 23-29 Stanley Street, Central; @lpmrestauranthk
Grand Majestic Sichuan launches new dishes, Shao Kao brunch, Prince and the Peacock collab dinners
It’s a busy season for Grand Majestic Sichuan! Alongside new dishes like the succulent Sichan Dong po-style lamb shank and addicting hot and sour tofu cups drenched in saucy sesame goodness, the restaurant introduces a new brunch format for all Saturdays, Sundays, and Public Holidays going forward. Inspired by traditional Sichuan barbecue restaurants, the Shao Kao puts flame-forward flavours and sharing-style dishes front and centre. Cold appetisers such as chilled celtuce and Sichuan peppercorn jellyfish help to wake up the palate, while warm appetisers like spicy wontons and crispy tofu tossed with housemade mala oil and facing heaven chillies introduce more heat. Wok-seared and roasted mains of fish collar, whole calamari, tiger prawns, or three yellow chicken ground the experience, all to be enjoyed with bottomless sides of vegetables, fried rice, and chilled noodles.
On July 15, “Mala Meets Masala” in a spice-driven collaboration dinner between Grand Majestic Sichuan and Prince and the Peacock. Sichuan techniques and Indian spices, curries and chutneys converge in an 11-dish menu boasting combinations of fenugreek fritters with Chinese tamarillo and fermented orange chilli, or pu-er tea smoked chicken with slow-cooked basmati rice and morel mushrooms. The two establishments will team up again on July 30 at Prince and the Peacock for a fiery exploration of smoke and fire.
Shop 301, Alexandra House, 18 Chater Road, Central; @grandmajesticsichuan & 1/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central; @princeandthepeacock
Nadaman welcomes Sushi Master Masahiro Ogawa
Hailing from Nadaman at Shangri-La Tokyo, Sushi Master Masahiro Ogawa refines the Hong Kong arm with 39 years of experience in high-end Japanese cuisine. Over the past decades, Chef Ogawa has cultivated strong relationships with suppliers in Japan, allowing him access to market yields that bypass the rigid seasonal ordering system. This ensures that the comestibles enjoyed in Nadaman Hong Kong are exceptionally fresh—delivered to the counter the very next day. Chef Ogawa’s culinary approach is to allow the ingredients to speak for themselves. He calibrates and tailors specific treatment to each ingredient—traditional curing, marinating, and temperature control—in real time to elevate their natural flavours. His remarkable appointment signifies a renewed focus on the Nadaman Hong Kong’s intimate eight-seat sushi counter, where diners can witness the elegant and precision involved in Edomae sushi making. To experience Chef Ogawa’s craftsmanship, look no further than the Sushi Omakase Kaiseki menu to enjoy both his selection of sashimi and sushi. In addition, experience the creations of the storied Nadaman kitchen, including a luxurious appetiser, delicacies, a simmered dish, soup and dessert. Concurrently, the restaurant has launched a broader seasonal program, including the “Tour of Japanese Finest Wagyu Series”.
Level 7, Pacific Place, Supreme Ct Rd, Central; @islandshangrila
DarkSide launches new Echoes menu
DarkSide debuts a creative new menu named Echoes inspired by Hong Kong’s history. The lineup of nine drinks evokes the city’s quirks and vestiges by mirroring its street-food flavours, heritage, and seasonal rituals. The menu unfolds in three chapters. The first is “Inspired By Artisanal Flair”, which features collaborations with three Hong Kong businesses—design workshop Neon Dept, ceramics studio Gi Ceramics, and leather retailer Brothers Leathercraft. In particular, the cocktail made in collaboration with the latter, named The Dragon’s Beat, boasts complex and layered flavours, with deep berry fruit and spices creating a captivating combination. The second chapter echoes nostalgic street food flavours, including pineapple bun, soy sauce, and prawn roe noodles. You’re Soy Cool is an addictive creamy cocktail with umami-rich, caramelised sweetness. Finally, the last chapter is rooted in heritage and seasonal rituals such as grabbing hot chestnuts from the street hawkers on a chilly market night. The experience manifests into the Nutty Nightcup, its smoky flavours and nutty depth evoking the atmosphere of a winter night.
18 Salisbury Road, Rosewood Hong Kong Victoria Dockside; @darksidebar
Mila Rosewood Doha pop-up at Rosewood Hong Kong
Until August 9, Mila Rosewood Doha will transform Rosewood Hong Kong’s Botanical Kitchen into a contemporary Levantine haven. For five nights a week, sun-kissed dishes like chicken tawouk, 12-hour slow-cooked lamb shank with yoghurt and mint, zingy hummus, and a divine stuffed aubergine with tarator and pomegranate will hit the table. For those who don’t know where to begin, you can leave it all up to Mila’s Chef Marc Mahfouz to curate a perfect meal for the whole table at HK$788 per person. The pop-up experience also extends onto the outdoor terrace, where guests can unwind with premium shisha and bespoke cocktails. Oh, the summer nights!
Botanical Kitchen, 6/F, Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui; rosewoodhotels.com/hong-kong
Caprice Bar
Caprice Bar plays tricks on the palate with its new cocktail menu, Illusion. Disguised as a wine list, it features nine unassuming cocktails each crafted to mimic the DNA of a celebrated wine almost entirely without the use of the wine itself. Instead, the bar team replicates aroma, texture, and structure through inventive blends that evoke the collective associations of certain wines. In a nod to our home city, each cocktail is named after a Hong Kong district. ‘Sheung Wan’ replicates a grand white Burgundy from the Côte de Beaune with creamy roasted butter fat-washed vodka, acidic verjus and a saline solution; ‘Mid-Levels’ reflects a Rhône Valley red with griotte cherry, thyme and black olive infused tequila and mezcal; and ‘Lantau Island’ captures the depth of a fortified Port through plum-infused Campari and bubbly housemade guava water.
6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central; fourseasons.com/hongkong
Mosu
Fresh from his honeymoon through Korea and Europe, Chef Bruno returns to Mosu Hong Kong with fresh culinary inspirations that take shape in his new summer menu. ‘Foie Gras and Bokbunja’ presents a delicate foie gras terrine mousse layered with a vibrant Korean fruit wine jelly, while crispy tilefish receives a tropical treatment through a pairing of coconut cream sauce and Hami melon, Chinese celery, and coriander relish. Meanwhile, Chef Bruno’s recent trip to Spain comes to life in a dish of grilled blue lobster with Spanish romesco and fermented crown daisy and kumquat sauce, and Korea’s prized freshwater eel is celebrated with an accompanying dish of Korean rice and summer zucchini slow-cooked in a cast-iron pot and drizzled with thyme oil.
3/F, M+ Tower, West Kowloon, 38 Museum Drive, Tsim Sha Tsui; @mosuhongkong
Carna by Dario Cecchini
This summer, a new range of dishes are hitting the a la carte menu at Carna. Building on Dario Cecchini’s seasonal, nose-to-tail philosophy are dishes like crispy tripe with Italian herb sauce and lemon, Sicilian red prawn risotto finished with prawn oil and red-prawn tartare, and a raspberry semifreddo with rose and limoncello. The restaurant is also bringing back the widely successful Secret Cuts series that was introduced last year. This time, five portions of Mayura Full Blood Wagyu will be available every Thursday in July, whilst a second mystery cut has yet to be unveiled. Stay tuned!
39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui; @carnahongkong
Sugar x Ha Ming Kee
Ha Ming Kee takes their time-honoured recipes to new heights with a summertime collaboration at EAST Hong Kong’s resident rooftop bar, Sugar. Irresistibly bouncy Osaka-style cuttlefish balls, dace fish patties with yuzu pepper honey, wontons with udon in a rich fish broth, and more find their match in two new Sugar cocktails. Both inspired by Hong Kong movies, they boast unconventional flavours of chen pi (aged orange peel) and the ultra-herbal nin jiom pei pa koa syrup.
Available until 29 August, 2026 at Sugar, 32/F, EAST Hong Kong, 29 Taikoo Shing Road, Taikoo Shing
Shake Shack brings a taste of Japan
Has Shake Shack outdone themselves yet again? Their latest time-limited menu draws inspiration from iconic Japanese flavours for a truly one-of-a-kind fusion of cuisines. The new Okonomiyaki Menu enlivens the joint’s classic Shack burger, chicken burger, chicken bites, and fries, with distinctly umami-rich okonomiyaki sauce, Japanese mayo, bonito flakes, and seaweed for bold new creations that nods to a Japanese street food favourite. To complement their potent savoury flavours is a Black Sesame Shake topped with crunchy honeycomb pieces. We already know Hong Kong’s going to go nuts over this.
Available until September 14 across all Hong Kong and Macau locations; @shakeshackhongkong
Editor
Alyanna Raissa J. PayosCredit
Lead image: Courtesy of Ninetta
