New Launches
Solstice Culinary Space: Solstice Cooking Studio, SOL Restaurant and Uncle Quek
ZS Hospitality is shaking up the Hong Kong dining scene with Solstice, a multi-concept culinary hub dedicated to nurturing emerging talent and honouring Asian gastronomy. The space is divided into three interconnected concepts and will officially open its doors on July 15, 2025. The Solstice Cooking Studio is centred around education and community, providing a state-of-the-art kitchen equipped with Gaggenau appliances for aspiring chefs and home cooks to learn and connect. The studio will be offering hands-on classes led by acclaimed chefs and industry experts like Susan Jung.
Solstice is also housing two distinct dining destinations. SOL Restaurant is an upscale venture that fuses Korean flavours with Western culinary techniques. Helming the kitchen are chefs Kim and Kylie, whose Michelin-starred experiences shine through inventive dishes like ‘Jeonbok’, Jeju abalone paired with two seaweed varieties, and ‘Ssal’, where white rice collides with peach and fennel. Upstairs, Southeast Asian flavours take centre stage at Uncle Quek, a casual all-day eatery envisioned by none other than Chef Barry of Whey and led by Chef Elvin. Offerings include easy lunch, afternoon tea, and dinner sets with signature plates like ‘Sambal Lobster Banh Mi’ and ‘Cereal Fried Chicken’.
5-6/F, 8 Lyndhurst Terrace, Central, Hong Kong; @solsticeculinaryspace, @solrestaurant.hk, @unclequekhk
The Doctor’s Residence by Dr. Fern
A G&T a day, keeps the doctors away! All except for one, of course. After the closure of Dr. Fern’s Gin Parlour in January, the enigmatic botanist has returned to a new address at The Pottinger hotel. The Doctor’s Residence signals the next chapter in Dr. Fern’s gin legacy—one that is teeming with inventive concoctions and over 400 gin varieties of every imaginable flavour.
Each cocktail arrives with a satirical prescription label outlining flavour composition, a diagnosis, and fanciful side effects. Those who want to leave feeling like a somewhat fraudulent main character should opt for the Doctor’s take on a classic Manhattan called the ‘Sultan Serum’, which blends Oriental Gunpowder Gin and Plantation Pineapple Rum with Iron Buddha Tea and cocoa butter. Looking to deep-clean the soul? ‘The Jellyfish Martini’ with squid distilled gin, jellyfish, vermouth and sake is your answer. Pair your boozy prescriptions with finger-licking bar bites like lotus chips with a whipped edamame and fermented chili oil dip, or a smash burger straight from Heaven’s gates.
3/F, The Pottinger Hong Kong, 74 Queens Road Central; @drfernshk
Bar Mind – 念
Bar Mind – 念 introduces a minimalist and contemplative twist to Hong Kong’s cocktail scene. Conceived by award-winning mixologists Jo Lo and Birstacla Wong, the bar is rooted in memory and quiet reflection on Cantonese culture, offering a pared-back setting where every detail is intentional. The menu features eight signature cocktails, each inspired by personal stories and traditional Cantonese flavours. Standouts include the nostalgic “A Taste of Home” with tequila and bitter melon; the bold “Streetwise Boulevardier” with Sichuan pepper, chili oil, and hoisin; and the refreshing “Monk’s Sea Breeze” with rum, passionfruit, and tomato—a nod to the classic “boiled water egg” drink. With three cocktails on tap and a rotating platform for guest bartenders, Bar Mind – 念 invites guests to slow down and savour a more introspective drinking experience, making it a compelling new addition to Central’s ever-evolving bar landscape.
11 Elgin Street, Central; @barmindhk
New menus, collabs and pop-ups
HUMAN MADE x Shake Shack team up
Shake Shack’s latest collaboration is oozing with street cred. The beloved burger joint has teamed up with Japanese streetwear and lifestyle brand Human Made, bringing forth two new special menu items and a range of limited-edition merchandise. No doubt a nod to Human Made founder NIGO’s distinct flair for fusing Americana and Japanese cultures, is the ‘Teriyaki Shack’—a classic cheeseburger enlivened with teriyaki glaze, pickled daikon, crispy onions, and sweet soy mayo—and ‘Curry Cheese Fries’ featuring curry cheese sauce, applewood-smoked bacon, and scallions. Those who order both will have the chance to purchase a limited edition pin set and keyring, until stocks last.
Beyond these trinkets, a five-piece HUMAN MADE x Shake Shack collection will also be available from July 19 on the official Human Made online store, and select offline stores across Japan, Seoul and the Repulse Bay Hong Kong location. Casual every day staples like T-shirts and caps, as well as playful Shack Burger-inspired lifestyle objects range between ¥4,500 to ¥14,00 Japanese yen.
The Human Made x Shake Shack menu drops on July 22 and will be available in limited quantity at ifc mall, Pacific Place, and Harbour City Shacks; @shakeshackhongkong
Feuille
Executive Chef Joris has dreamed up 10 and 14-course dinner menus that brim with the multifaceted flavours of the season. Beetroot gets a spot in the limelight with a delicate dish that pairs the intensely earthy vegetable with beetroot powder-dusted croutons, velvety beetroot puree with fig leaf oil, and smoked bamboo shoot foam for added depth. A4 Wagyu Striploin is elevated through a layered arrangement that mimics the elegant structure of a mille-feuille. Strips of blaze mushroom and tung choi are nestled between bands of perfectly medium rare meat, whilst charcoal-finished celtuce gives a complementary crunch and potato crème fraîche brings a creamy finish.
5/F, The Wellington, 198 Wellington Street, Central; @feuillehk
Jean-Pierre unveils dedicated bar menu
Buzzy concoctions and moreish bites have made their way onto Jean-Pierre’s dedicated bar menu. A briny ‘Cornichon Martini’ pairs flawlessly with the new JP burger (limited to ten servings a night) or an ultra-gooey croque monsieur made with Poilâne sourdough bread and Bentz jambon de Paris, whilst classic sips like the ‘Sidecar’ or ‘Absinthe Frappé’ offer a means to refresh both the palate and the mind.
9 Bridges Street, Central; @jeanpierrehongkong
Chef Daniel Boulud at Mandarin Oriental Hong Kong
For those looking to get a taste of Terrace Boulud before it officially lands at Mandarin Oriental Hong Kong next year, Chef Daniel Boulud is taking over the Mandarin Grill + Bar for an exclusive five-day pop-up. The most beloved dishes from Boulud’s most renowned establishments make an appearance on the specially curated pop-up menu, including crab cakes from La Tête d’Or and Le Pavillon’s ‘Thon au Fenouil’, a premium yellowfin tuna served with tonnato sauce and a chickpea flatbread from southern France called socca. Other highlights include a binchotan-grilled pigeon with braised radish, fresh cherries and Swiss chard Farcie, and a summertime treat called ‘Vacherin Pêche et Verveine’. Guests can opt for two or three-course lunch menus, or a dinner tasting menu complete with two glasses of wine.
Reserve a table here
1/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central; @mo_hkg
Celebrate Asia’s 50 Best Bars at The Aubrey, Honky Tonks Tavern and more
The Asia’s 50 Best Bars 2025 season has officially begun! Bars and restaurants across the city are celebrating with thrilling guest shifts you don’t want to miss. Kick things off with the ultimate party at Honky Tonks Tavern, where guest shifts from Penrose, Sober Company, Bamboo Bar and Tropic City are joined by live DJ sets and the bar’s glorious Sunday Smashed Burger menu, or at The Aubrey, where an impressive line-up of global talents include a Tales of the Cocktail committee member and a “Drink Masters” finalist.
Across the A50BB weekend, beloved SoHo neighbourhood watering hole Bourke’s will be hosting Pankaj Balachandran and Macleigh Rey Fernandes of Goan bar, Boilermaker, as well as Tina Liu of Shanghai’s Swirl. Elsewhere, Terrible Baby is flying in star mixologists from Little Red Door and Artesian Bar on July 13 and 16 respectively, whilst Singular Concepts is opening the doors at Barcode, The Daily Tot, Kinsman, Ella, and Tell Camellia to bars from all across Asia. With all the buzz around this year’s A50BB awards, be sure to check in with your favourite cocktail haunt to see how they’re celebrating!
Kam Tung Kitchen
In celebrating 35 years, Kam Tung Kitchen transformed its upstairs space into an intimate, private kitchen dining experience called The Treasure, and now presents a list of ten storied signature dishes that pay tribute to the authentic Tanka cuisine that chefs Fai and Ada grew up with. The ‘Lobster and Radish Hotpot’ is a two-part dish that begins with a lobster and radish broth which later evolves with the addition of sun-dried wild seaweed from Po Toi O (aka. “gold from the sea” to the Tanka people). ‘Stir-Fried Pork Liver and Clams’ bridges the old and new, drawing inspiration from white wine clam pasta and Fai’s grandmother who, like many boat dwellers during confinement, cooked with pork liver for added nutritional value. Familiar to longtime patrons of the restaurant, the ‘Steamed Crab Pork Patty’ clay pot dish enhances a time-honoured recipe with rich crab roe.
Shop 5, Eastway Towers Block 3, 59-99 Shau Kei Wan Main Street East, Shau Kei Wan; @kamtungkitchen
Chef Gregory Doyen x Smita Grosse at The Mira
Calling all chocolate lovers: The Mira’s resident café patisserie COCO presents a limited-edition box set of pastries by chef Gregory Doyen and chef Smita Grosse. Each of the four avant-garde creations are crafted using Weiss chocolate. Chef Doyen’s elegant ‘Miss White’ blends white chocolate with coconut sponge and the bright notes of yuzu and citrus, while the egg-shaped ‘Sunny Side Up’ marries chocolate with marshmallow and banana coulis. Chef Grosse on the other hand, whips up a playful coffee-inspired delight with the ‘Sac a Cafe’ featuring coffee mousse, praline and milk chocolate cream, and offers whimsy with ‘Madame Butterfly’, a combination of raspberry-kaffir lime, lychee jelly, pistachio, and rose.
Place an advanced order here
Editor
Alyanna Raissa J. Payos and Brianna TangCredit
Lead image: Courtesy of ZS Hospitality
