HONG KONG High above Tsim Sha Tsui, on the 39th floor of Mondrian Hong Kong, Carna by Dario Cecchini has spent the past several months proving that a steakhouse can still surprise its regulars. The restaurant's Rare Tour dinner series — a rotating, four-hands celebration of beef craftsmanship — sold out three times in a row, and rather than let its most talked-about discovery fade into memory, Carna is now folding it into the everyday menu, alongside a fresh run of seasonal d

HONG KONG The weather continues to heat up, and so is Hong Kong's dining scene. September brings another wave of exciting new menus across the city, while wellness workshops and a beloved musical will keep you entertained throughout the month. GYU+ Bar by Miyoshi – Wagyu-led Menu After its soft opening period earlier this year, GYU+ Bar by Miyoshi makes its official grand opening this September. With that also comes the launch of a new Wagyu-led menu (HK$ 1,380 per person) ro

HONG KONG Tai Koo doesn't get talked about the way Central or Tsim Sha Tsui do when it comes to a big night out, but EAST Hong Kong makes a genuinely strong case for crossing the harbour for it. We spent an evening working our way from sunset drinks on the 32nd floor down to a full weekend tasting menu on the ground floor — here's how it went. About EAST Hong Kong EAST is the more business-oriented of Swire Hotels' sub-brands — a kind of younger, more design-forward cousin to

HONG KONG From sky-high dining rooms to tucked-away neighbourhood favourites, the city has turned brunch into an art form. Here, we round up the tables worth booking. This list was last updated on August 22, 2026. Zoku The HK$628 menu kicks off with Otoshi: The Izakaya Way, a selection of Japanese snacks, before moving into an Assorted Sashimi Platter of premium seasonal fish and seafood, followed by a Yakitori and Makimono Moriawase share plate of skewers and rolls. From the

HONG KONG The best summer spreads aren't cooked, they're assembled — a good cheese, something cured, something sweet, something cold to drink, and just enough forethought to make it all look easy. This edit pulls together the pantry, fridge and freezer staples doing the heavy lifting at every picnic blanket and backyard table this season, sourced from the kombucha brewers, cheesemongers, butchers and grocers who've made stocking up the fun part. Mix, match, and don't overthin

Once a former British military camp, Sai Ying Pun has undergone a remarkable transformation over the years, emerging as one of the trendiest ‘hoods in Hong Kong and a haven for food enthusiasts. This charming district seamlessly blends traditional Chinese dried seafood stores, wet markets brimming with fresh produce and buildings from a bygone era with cool artsy boutiques, cute cafes, and bustling restaurants. Read on as we share the best eateries in this vibrant little neig

HONG KONG In a city obsessed with what’s next, Amigo has remained steadfast in its devotion to old-world hospitality, formal service, and timeless Franco-European classics. Today, that legacy is overseen by Director Alan Young, who sees his role not as rewriting the restaurant’s story, but protecting the spirit that made it iconic in the first place. We chat with Young on preserving tradition in a rapidly changing city, the emotional weight of leading a beloved institution, a

LONDON There are luxury hotels, and then there is The Peninsula. Having spent many years living in Hong Kong, The Peninsula has always held a special place in my heart. So, when my daughter and I visited The Peninsula London for an evening of drinks and dinner, we couldn't have been more excited. Image courtesy of The Peninsula London Cocktails Above the City at Brooklands Bar We began our evening at Brooklands Bar on the eighth floor. Even getting there feels special, thanks

Looking for new places to eat in Hong Kong? Check out our top picks of the best new restaurants to try this 2026.

HONG KONG I've reviewed 828 pizzas, visited almost every pizzeria in Hong Kong, and built a reputation for saying exactly what I think. As the anonymous face behind Prof. Dr. Pizza, my mission has never been to please restaurant owners — it's to champion better pizza, celebrate those who get it right, and encourage the global pizza scene to continually raise its standards. From the chance meal that inspired me to launch the account to the creation of the annual Prof. Dr. Pizz

HONG KONG Bridges Street has had a good thing going since last October, when Twist Pasta Bar quietly opened and turned into one of the neighbourhood's most talked-about tables. The formula — Italian pasta technique filtered through a Hong Kong sensibility — has clearly struck a chord. Now the team is doubling down, adding weekend lunch service, a reworked menu, new cocktails, and a happy hour built for after-work crowds. Weekends Just Got Longer The HK$280 weekend set menu is

HONG KONG I was born and raised in Sai Kung, and I've just moved back after years away — I barely recognised the place. There's a wine and cheese bar, a sourdough bakery with a line out the door, a burger joint that rivals anything on Hong Kong Island. But underneath the new gloss, it's still Sai Kung: the pineapple buns still sell out by mid-morning, the seafood still comes straight off the boats. Here's my honest guide to what's worth your time — the old guard I grew up on,

INTERVIEW There was a time in my early twenties when going out wasn't even a decision — it was just what you did. Wednesday drinks turned into Thursday drinks turned into a weekend you don't fully remember, and somehow you'd still show up functional-ish on Monday. Now? A "big night out" means one glass of wine and being in bed by 11. I'm not alone in this. Ask around and you'll find a whole generation quietly opting out of the culture we used to live for — burnt out, more hea

LONDON If we’re being honest, "live-fire cooking" in Mayfair has started to feel a bit... loud. There is too much testosterone, too much scorched earth, and far too many chefs acting as though they’ve personally discovered Prometheus’s secret. We’ve been trapped in an era of culinary machismo where everything is blasted, blackened, and performatively primal. Then came IGNI. For me, walking into 12 St. George Street feels like a personal haunting. Years ago, when this site bel

HONG KONG Farm-to-table dining in Hong Kong is shaped by necessity as much as philosophy. With limited farmland and a heavy reliance on imports, chefs work closely with local growers to source seasonal ingredients and build menus around what is available. For diners, it offers something increasingly rare: a clearer connection to where their food comes from and the people who produce it. Here are Hong Kong's top farm-to-table restaurants. Roganic Hong Kong Roganic Hong Kong is

MACAU At a time when Macau's dining scene is more competitive and internationally minded than ever, standing out requires more than technical excellence — it demands a clear point of view. At Lakeview Palace, Executive Chef Kevin Zhu has found his by reimagining the culinary traditions of Jiangnan through a distinctly modern lens. Launching this June at Wynn Palace, Zhu's new menu draws inspiration from the rivers, lakes and rich culinary heritage of eastern China's Jiangnan

HONG KONG For sushi chefs and seafood aficionados alike, few ingredients command the reverence of premium tuna. At Nobu Hong Kong, the prized fish is taking centre stage throughout June with the launch of its Tuna Premium Omakase, a seasonal menu designed to showcase the ingredient at its finest. The limited-time experience arrives during one of the most coveted periods of the year for tuna. Sourced from Shizuoka, the fish are at their largest and most active during the early

HONG KONG Following the success of its highly anticipated Maison Dunand collaboration in May, Grand Hyatt Hong Kong is continuing its Best of Hyatt Tables: Guest Chef Series with another cross-regional culinary exchange — this time bringing the refined flavours of Suzhou to Victoria Harbour. From June 11 to June 13, Executive Sous Chef Calvin Yu of Xizhou Hall — the Black Pearl One-Diamond restaurant at Park Hyatt Suzhou — will join forces with Executive Chinese Chef Chan Hon

HONG KONG Pasta is both universal and deeply personal — but most can agree that it is one of life's simplest, and most delicious, pleasures. In cities like London, Sydney and Melbourne, pasta culture has evolved beyond tradition, embracing creativity without losing its roots. Hong Kong’s pasta scene is beginning a similar evolution: chefs are challenging orthodoxy, infusing local influences, and celebrating the Italian classic as both comfort and expression. Below are four st

HONG KONG Not only has Amigo endured for close to six decades — an almost unbroken stretch of service in a city where dining trends rise and fall with the seasons — it now finds itself quietly entering a new chapter. Rather than reinventing itself, it refines what it has always been: a place of ritual, memory and old-world polish, now drawing in a new generation of diners as much for its nostalgia as for its unmistakable sense of occasion. Long before the car horns of Wong Na