New launches
Tiffany Blue Box Café
The Tiffany Blue Box Cafe is back in Hong Kong—and better than ever. An iconic fixture of the Tiffany & Co. brand, the new and improved Blue Box Cafe boasts a culinary program led by Chef Agustin Balbi of Andō. As such, casual all-day fare is rendered in Michelin-star quality evocative of the cuisine at Andō: A subtly smokey tuna tartare with crisp tapioca chips, burrata with a seasonal array of fresh tomatoes and homemade X.O sauce, and a luscious ‘Spanish Red Prawn Rice’.
Your quintessential cafe food staples like a “Tiffany Club Sandwich” or burger are also executed with balance and finesse, while the legendary “Breakfast at Tiffany’s” presents an exquisite set of breakfast delights available throughout the day. The Blue Box Cafe also gives way to a daily Tiffany Afternoon tea, a small bar counter for easy signature cocktails, and brunch on the weekends. Yes, the ladies who lunch are bound to be here, but so will anyone with a palate for great food.
Shop No. G01-G10 & 101-109, G/F & 1/F, Lee Gardens Three, 1 Sunning Road, Causeway Bay
Lazy Suzy
The Cantonese-American love affair continues at Lazy Suzy. Natalie Ngan of Shop B and Pondi renown opens a hip diner and watering hole in a bustling Soho alleyway upon the closure of Shop B. Guilty pleasures galore, the concise menu offers creative takes on the Hong Kong culinary canon. Rather than prawn toast, Lazy Suzy serves an incredibly springy squid iteration drenched in salted egg yolk tartare sauce and crab roe. Cantonese pantry staples lap cheong (sweet pork sausage) and yun cheong (liver sausage) are paired with chewy rice cakes in the Carbonara Rice Cake, garnished with a smattering of bright green onions. Hong Kong’s iconic locally-made chilli sauce, Yu Kwen Yick, becomes the star of a fiery buffalo sauce alongside a fu yu (fermented beancurd) ranch—thick and tantalising dips to crispy fried chicken. With a fun soundtrack to boast, Lazy Suzy is making a strong case for childhood nostalgia reimagined through addictive bites.
Basement, 21 Staunton St, Central; @lazysuzy
Don Pedro
After launching itameshi-inspired pasta bar Zozzona late last year, culinary titan Chris Mark and Vidur Yadav give us Don Pedro, an intimate Argentinian steakhouse located in Sai Ying Pun. Drawing from the laidback spirit of Argentina’s parrillas and bodegons, Don Pedro strives to be a neighbourhood hangout built on reciprocal love from its residents and regulars. Of course, steak anchors the menu here, with beef sourced from the very farms and breeders trusted by legendary Parrilla Don Julio in Buenos Aires. The 12-ounce ribeye and 8-ounce tenderloin are dry-aged in-house for 75 and 40 days respectively, then cooked on traditional Spanish flat-top griddles.
A ventreche—or trolley—of house-made charcuterie and condiments, moreish handmade beef empanadas, bravas potatoes, freshly turned gelato and more make up the rest of the food menu, while the wine programme is a thorough exploration of Argentina’s signature Malbec grape. It is here that you’ll find Hong Kong’s one-and-only “Malbec Flight”—a curated progression of diverse interpretations ranging from classic Malbec to an unexpected Pinot Noir blend or Malbec-based rosé.
Shop E & Shop F, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun, Hong Kong; @donpedrohk
Butter Babe
If you’ve been doomscrolling and drooling through endless Spud Bros videos, this one’s for you. Hong Kong is now home to its very own homegrown jacket potato brand, Butter Babe. Run by a father-daughter duo who recently relocated from the UK back to Hong Kong, this cosy neighbourhood haunt is wholly dedicated to the authentic British comfort classic, using imported UK-crafted cast iron ovens to achieve perfectly baked potatoes boasting crisp, flavourful skin with fluffy, steaming insides. Choose from a menu of five traditional or contemporary combos—Cheese & Beans, Tuna Coleslaw, Sour Cream & Chives, Bolognese, and Japanese Curry—pick your choice of butter, and grab a drink (a refreshing homemade lemonade never disappoints) to seal the deal. Their hot potatoes often sell out before the day is even over, so you butter hurry, babe!
16 Gough Street, Central; @butterbabehk
Avalon
The newly opened Avalon serves as an oasis for all your comfort-food needs. Culinary Director Jarrod Verbiak combines his fine-dining expertise with casual classics, elevating old-school staples you already know and love. Under warm ambient lighting and a serene design, guests can sink their teeth into familiar dishes like the “All-American Cheeseburger” or “Clam Chowder” with house-smoked bacon, and desserts such as “Sticky Toffee” garnished with pecan crumble and clotted cream, all perfectly executed to prove that simple doesn’t mean sacrificing flavour.
For the working man or woman, Avalon has whipped up the “Single’s Club” weekday lunch. Specially designed for those on a time crunch, the set features a burger or a toastie, paired with a choice of soup or salad and a drink, leaving you feeling thoroughly satiated. They did not forget about the fun nights either! There’s a hidden space in the back with its own additional bar, a balcony area, space set aside for a live band, and extra booth seating for an easy, elevated night out.
2/F, H Queen’s, 80 Queen’s Road Central; @avalon.hk
Central Table
Central dwellers are in for a treat as LANDMARK Atrium welcomes a new venue that bridges Southeast Asian and European flavours, catering to all occasions from a quick breakfast to a business lunch or a relaxing dinner with friends. Central Tables prides itself on its in-house dry-aged meats and live seafood, including its handmade and fragrant Chiang Mai pork sausage, aged for one week, and a succulent threadfin brushed with a sweet tamarind sauce. The rock lobster spaghetti is a fiery mix of spicy, sour, and aromatic Thai notes, while the clams are cooked in a soothing concoction of lemongrass, white wine, and coconut water. Their desserts include a Thai Green Tea-ramisu, dappled with bright citrus notes, and a Pandan Noodle featuring pandan jelly cut into noodle-like strands. A bakery counter sits at the front of the restaurant, boasting sweet and savoury pastries freshly baked on-site every day.
Shop 308-309, 3/F, LANDMARK Atrium, Central; @centraltable_official
The Orient Steakhouse
The Orient Steakhouse sets itself apart with its Southeast Asian herb-and-spice dry-aged steaks and impeccable views of Victoria Harbour and the Hong Kong Island skyline. At the helm of this surf-and-turf joint are Head Chef Eggi and Bali-born Chef Budi—the former is a Mongolian-born grill master with almost two decades of experience in steakhouses. To age the beef, he brings in regional herbs and spices, such as lemongrass, and employs a kojji-rice dry-ageing technique that accelerates tenderisation and flavour in 48 hours. Everything is grilled on the Spanish Josper Grill, which is a charcoal oven that creates a crust while locking in natural juices. His inventive creations include the Szechuan Crusted Sirloin, the Rujak (Southeast Asian-inspired glaze of tamarind, palm sugar, and chillies) Glazed Ribeye, and the Thai Crispy Tenderloin. Each one boasts a distinctive flavour profile and is grilled to juicy perfection. The inventive spirit carries through to the sauces: black bean and sesame, Lao Gan Ma chimichurri, and sambal kecap manis (an Indonesian sweet soy sauce). Meanwhile, the Raw Bar features fresh seafood dishes such as Hokkaido scallops in calamansi juice and the classic steak tartare transformed with pandan-infused olive oil, kaffir lime, mint, and more.
Shop OTE401, Level 4, Ocean Terminal Extension, Harbour City, Tsim Sha Tsui; @theorienthk
New menus & collabs
CHAAT x Ekaa
Rosewood Hong Kong’s CHAAT and Mumbai’s trailblazing Ekaa (previously ranked among Asia’s 100 Best Restaurants) are hosting a landmark two-night Indian gastronomic celebration on June 17 and 18. A thrilling eight-course menu weaves a contemporary dialogue of Indian cuisine with standout dishes like Ekaa’s striking ‘Marathawada’ featuring four-grain porridge with uni and mutton brain, and CHAAT’s indulgent ‘Lobster Champagne Curry’.
Reserve here
5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; @chaathongkong
Kyanbasu x Kinsman
Lambs and cocktails—a duo we didn’t know we needed. This June, lamb-focused izakaya Kyanbasu and Kinsman are teaming up for a collaboration that celebrates both. On June 18, Kyanbasu will welcome Kinsman to the fore, where co-founder Gavin Yeung and team will be dishing out Kyanbasu-inspired cocktails alongside the restaurant’s regular à la carte menu. The ‘Dolly Spritz’ cocktail builds upon Kyanbasu’s custom Yardley Brothers beer with yuzu shiso sour cordial, gin, Campari, onion port wine and soda, while ‘Mount Yotei Sour’ blends pepper seed and cumin infusions with tropical flavours, and ‘Methuselina Martini’ nods to the world’s oldest recorded sheep with a spirit-forward concoction reminiscent of the classic mint jam and lamb pairing. Come June 27, Kyanbasu makes the trek to Kinsman bringing a snack menu filled with tempting snacks like ‘Lamb Tallow Fries with Lamb Curry’, and ‘Sea Snails in Spicy Sansho Wine Sauce’.
Reserve Kyanbasu by Mt. Yotei here, walk-ins for Kinsman
G/F, 40 Gough Street, Central; @kyanbasu_mt.yotei and 65 Peel Street, Central; @kinsman.hk
Dieci
The crowd-favourite osteria is ringing in the summer with an update to over 60% of its menu, spotlighting only the best seasonal produce. Highlights are difficult to narrow down, but if anything, treat yourself to the ‘Mozzarella in Carrozza’ deep-fried sandwiches brimming with cheese, prosciutto cotto, garlic mayo and Pecorino shavings; grilled dry-aged local star snapper enlivened with roasted garlic, lemon dressing and Swiss chard; and the ‘Torta di Pane’, a soulful homemade bread cake baked with milk, pine nuts, green apple and chocolate then served with fior di latte ice cream.
Basement, 29–31 Gough Street, Central; @diecihk
The Rare Tour Hong Kong: Carna by Dario Cecchini × Tributo
Two of the world’s best steak restaurants are collaborating in Hong Kong for three nights only. From June 18-20, the crew at Ecuador’s Tributo join hands with Hong Kong’s Carna by Dario Cecchini, engaging in a bold dialogue between South American open-fire mastery and Italian butcher traditions. The former was ranked No. 24 on the World’s 101 Best Steak Restaurants 2026, while the latter clinched No. 78. The eight-course tasting menu is entirely under warps, revealed only on the evening itself, but the through line remains clear: Both teams are devoted to precise fire-led cooking, a nose-to-tail philosophy, and a commitment to their craft. Tributo is deeply rooted in their Andean identity. Guided by the philosophy of “Fuego y Origen”, or fire and origin, the restaurant works with Vaca Vieja from the Ecuadorian Andes. This will be a rare opportunity to experience their mastery outside of South America, limited to only 40 guests per night.
Reserve here
39/F, Mondrian, 8A Hart Ave, Tsim Sha Tsui; @carnahongkong and @tributo.ec
Plaisance x La Cime
Osaka’s two-Michelin-starred French restaurant La Cime ranked No.13 on Asia’s 50 Best Restaurants list in 2026, making it the highest-ranked restaurant in Japan. For three nights only, Chef Yusuke Takada of La Cime will showcase his acclaimed dishes in Hong Kong as he collaborates with Executive Chef Mitsuru Konishi of Plaisance by Mauro Colagreco on an 8-course dinner menu. Dishes from La Cime include the amuse bouche, rock oysters, Hokkaido pork belly, Nagasaki Managatsuo, and Aveyron lamb rack with Yamanashi white peach and radish. Meanwhile, Plaisance will be showcasing their Ehime shima aji, Scottish langoustine, stuffed Yuan morel mushrooms, and Kochi ginger mousse.
Reserve here
1/F, 1 Duddell St, Central; @plaisancehk @lacime_official
C108
C108 introduces a variety of new signature cocktails, mocktails, sharing platters, and a limited-time “Special Tasting Set”. Drawing inspiration from Douglas Ankrah’s 2002 Pornstar Martini, the ‘M&M’ offers a taste of summer with a blend of Ketel One Vodka, passion fruit, lychee and shiso leaves, whereas the ‘Say Cheese’ turns the classic Boulevardier on its head with an infusion of Brie cheese and olives. For those steering clear from alcohol this summer, there’s a decadent mix of pistachio milk, pandan, vanilla and egg via ‘The Pistachio Flip’, or a crisp and elegant reimaging of G&T using jasmine tea.
Don’t leave hungry—the menu is stacked with new sharing plates. Picture a hearty ‘Engawa Pumpkin Risotto’ torched tableside for extra oomph; a heavenly duo of fried and stuffed olives; and grilled sweetcorn finished with a dusting of paprika, a drizzle of oregano cheese, and a smattering of cornflakes. C108 also unveils a new “Special Tasting Set” that…isn’t quite edible. Instead, an inventive range of cocktails translate the standard culinary progression—appetiser, main, dessert—into liquid form. The result is playful and delicious, with creative tipples that borrow from Mexican, Italian, and American cuisine.
15 Old Bailey Street, Central; @c108.bar
Nobu Hong Kong hosts Tuna Cutting Ceremony
Flown in from Wakayama, Japan, an 80-kilogram wild-caught bluefin tuna is the star of this highly anticipated celebration on June 25. This one-night-only event returns after a successful inaugural edition last year, which set the standard for a night of culinary theatre without losing reverence for the Japanese principles of gratitude (itadakimasu) and zero waste (mottainai). Nobu Corporate Sushi Chef Toshiyuki Shiramizu will be expertly breaking down the tuna, and the evening will also feature a live demonstration of ike jime—a method of instantly euthanising fish to preserve the fish’s purity, texture, and flavour. Following the ceremony, guests will enjoy a seven-course omakase menu curated around the cuts of the evening’s Wakayama bluefin. A free-flow selection of Champagne, premium sake, umeshu, and beer will be available throughout the evening.
Reserve here
Second Floor, Regent Hong Kong, 18 Salisbury Rd, Tsim Sha Tsui; @nobuhongkong
Shanghai Plus presents all-Chinese Eight Hands Dinner
Shanghai Plus is joining hands with not one, not two, but three acclaimed Chinese restaurants for a rare eight-hands collaboration dinner from June 25 to 27. Shanghai Plus’ Executive Chef Poon Chun Chiu, Executive Chef Cheung Yat Fung of Beijing’s three Michelin-starred Chao Shang Chao, Chef He Zhujun of Shanghai’s one Michelin-starred The Blooms of Yue, and Culinary Director Chef Tsang Chiu King of Ming Court Wan Chai come together for a culinary showcase of four regional Chinese cuisines—Cantonese, Huaiyang, Chiu Chow, and Sichuan.
The nine-course menu begins with an appetiser trio of mantis shrimps marinated in sake and Hua Diao wine sauce, smoked vegetarian rolls, and scallion soy-glazed fish maw puff courtesy of Shanghai Plus. Ming Court Wan Chai offers a braised lobster laden with pepper cream lobster sauce; The Blooms of Yue presents giant yellow croaked with pickled long beans and a delightfully spicy Sichuan-style wagyu beef; and Chao Shang Chao steps in with stuffed pigeon leg and an assortment of seafood in spicy sauce. Shanghai Plus rounds off the experience on a wholesome note with a steamed soup dumpling, honey-glazed Chinese ham alongside fried beancurd skin and mandarin pancakes, and inaniwa udon.
Reserve here
Shui On Centre, Shop 201, 2/F, 6-8 Harbour Road, Wan Chai; @shanghaiplus.wanchai
Whey
With Whey’s 5th anniversary comes the arrival of new Head Chef Keith Teo, a Singaporean native who brings years of French culinary experience (including three years at the three Michelin-starred Odette) to the kitchen. A long-awaited refresh to the seasonal menu also debuts with a spotlight on compelling Singaporean flavours. Amuse-bouche of ‘Scallop Pie Tee’ and ‘Crab Bao’ pack a flavourful punch with scallops enveloped by a mouthwatering kecap manis marinade and delicate snow crab flavoured with black peppercorns and vinegar powder. Meanwhile, the ‘Iberico Pork Three-Ways’ crafts an ode to Singaporean Bak Kut Teh with pork rack coated in a star anise cinnamon glaze and a side of nasi ulam, while the ‘Liok Teng Kek’ draws inspiration from the joyful kueh lapis dessert to build elegant layers of pandan chiffon cake, fresh mango, pandan mochi, yoghurt ganache, verbena berry, bergamot gel, and meringue.
UG/F, The Wellington, 198 Wellington Street, Central; @wheyhk
Twist Pasta Bar
Twist Pasta Bar has been cooking up some fresh ideas and they’re all ready to be served. All the pasta fun that this beloved restaurant is known for now continues on to a new Weekend Lunch every Saturday and Sunday afternoon. The set is an enticing deal of shared starters including Twist’s mouthwatering ‘Cacio e Pepe Crochettes’ filled with black pepper aioli, a choice of one of their signature pastas per person, and an off-menu ‘Iced Affogato’ adorned with coffee granita and chocolate ganache for dessert. And of course, because nothing says weekend fun like free-flow drinks packages, two are available at an additional cost.
Chef Ben’s creative culinary explorations have also led to a bevy of new summer dishes that fuse Italian cooking with Asian flavours. Fresh burrata arrives with a Chinese-inspired smacked cucumber salad; vitello tonnato is reinvented with miso-soy mayo, shiso, and bonito flakes; and the beloved baked rigatoni swaps out the traditional ‘nduja for the funky notes of doubanjiang. Meanwhile, a fresh selection of low-ABV cocktails by Twist beverage directors Adam and Edgar like the ‘Oolong Martini’, have landed at the bar, along with a brand new HK$55 Happy Hour deal to help unwind after a working weekday.
17 Bridges Street, Central; @twistpastabar
Editor
Alyanna Raissa J. Payos and Karrie LamCredit
Lead image: Courtesy of Don Pedro
