The Best New Restaurants to Try in Hong Kong (2026)

HONG KONG

Hong Kong’s dining scene continues to heat up with new restaurant openings. This year, a plethora of restaurants are adding new flavours to treat both local diners and tourists. Notable chefs are expanding their footprints and stamping their mark on the city. From pasta bars to Western food fare and comforting Asian delights, you’ll find something that will satisfy your palate. Check out our top tried-and-tested picks of new restaurants to try in Hong Kong right now.

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This list was last updated on July 4, 2026.

The Hottest New Restaurant Openings in Hong Kong (2026)

le le

Marking the 10th anniversary of ZS Hospitality, le le is a deeply personal celebration of progressive Vietnamese cuisine shaped by Vietnamese-Chinese heritage. Inspired by Chairlady Elizabeth Chu's upbringing in Saigon, the restaurant reimagines traditional Vietnamese flavours through contemporary techniques while remaining rooted in authenticity. Executive Chef Elvin and Head Chef Duc combine fine-dining precision with an intimate understanding of Vietnamese culinary traditions, resulting in dishes such as Flower Clam with Lemongrass and Ram, Chicken Noodle with Fish Maw and Jinhua Ham, and Duck in Three Ways with Vietnamese Fried Doughnut. The thoughtfully designed dining room showcases handcrafted ceramics, indigo-dyed textiles and works by Vietnamese artisans, creating a warm, home-like setting that reflects the restaurant's heartfelt philosophy.

Address: 3/F, 8 Lyndhurst Terrace, Central, Hong Kong | Website: lelehongkong.com | Phone: +852 2798 0668 | Email: info@lelehongkong.com | Instagram: @lele.hongkong

Amalgamate

Amalgamate has launched in Causeway Bay as Hong Kong's newest dining and social destination, helmed by Chef Kasey Chan. Guided by the philosophy of "Fusion & Extension," the restaurant reinterprets seasonal ingredients through a "Beyond West, Beyond East" lens — reflected in the Chinese phrase "無問西東" — treating ingredients, techniques and cultural references as fluid elements to be combined, reassembled and extended without rigid boundaries. The menu trades traditional large-format Chinese dining for a refined, curated sharing experience, reimagining dim sum classics such as king crab "cheong fun" in a spicy Sichuan-style dan dan sauce and a Hokkaido scallop carpaccio with caviar, citrus and coconut milk, alongside playful mains like a peppery braised beef short rib croissant and a Sichuan pepper parfait to close. Amalgamate positions itself as both a dining and social destination, inviting guests on a boundary-free tasting journey where flavour is the only real starting point.

Address: 7 Lan Fong Road, Causeway Bay, Hong Kong | Website: epicurean.com.hk/restaurant/amalgamate | Phone: +852 6251 3202 | Instagram: @amalgamate.hk

Avalon

Elite Concepts — the group behind Ye Shanghai and one of Hong Kong's most celebrated dining portfolios — has opened Avalon at H Queen's in Central, bringing elevated global comfort classics to one of the city's most prestigious addresses. Helmed by Culinary Director Jarrod Verbiak and Chef de Cuisine Mert Kuçuka, the kitchen serves up a daily-made clam chowder with house-smoked bacon, a Scotch Egg with charcoal-roasted leek mayonnaise, a Lobster and Crab Roll pairing Boston lobster with blue crab, and fried chicken with mac and cheese, alongside Sticky Toffee for dessert. Every Wednesday from 5-8pm, Seafood Wednesdays brings buy-two-get-one oysters from France, Ireland and the Netherlands, buy-one-get-one libations, and a Seafood Plateau of oysters, prawns, Boston lobster, abalone and smoked salmon tartare at nearly 40% off. The space transitions by night into Take 5, an intimate live music lounge.

Address: 2F, H Queen's, 80 Queen's Road Central, Central, Hong Kong | Website: elite-concepts.com/our-concepts/hong-kong/avalon | Phone: +852 2115 1551 | Instagram: @avalon.hk

Bistrot du Vin

One of Hong Kong's most beloved French bistros has embarked on a new chapter in Sai Ying Pun. Bistrot du Vin has relocated to The Fine Wine Experience, bringing its classic French fare into a wine lover's paradise stocked with more than 1,200 labels available at retail prices. Under Chef Guillaume Losguardi, the menu celebrates hearty, provincial French cooking designed for sharing and pairing, from the seasonal Housemade Pâté en Croûte and French Onion Soup to the Butter Scallops, Australian Bavette and Tarte Tartin. The warm, characterful dining room is filled with vintage wine bottles, Parisian bistro furniture and vin-inspired artwork, creating a convivial atmosphere that feels distinctly French.

Address: G/F, 165-166 Connaught Road West, Sai Ying Pun, Hong Kong | Website: piccoloconcepts.com/bistro-du-vin | Phone: +852 2824 3010 or WhatsApp at +852 6017 2371 | Instagram: @bistrotduvinhk

Stübli

From the team behind Nocino comes Stübli, a cosy Swiss steakhouse and fondue restaurant bringing a taste of the Alps to Kennedy Town. The concept centres on quality steaks at approachable prices, with Australian Wagyu, UK Pork Tomahawk and Dutch Rose Veal all prepared the traditional Swiss way in browned butter, garlic and herbs. Equally enticing are the interactive fondue offerings, which range from classic Gruyère and Emmental blends to indulgent Lobster Thermidor and Summer Black Truffle variations. Adding to the fun is Hong Kong's first "Oops, I Lost My Bread!" fondue penalty system, while a wall of authentic Swiss cowbells and bespoke artwork lends the space a playful mountain-lodge charm.

Address: Ground Floor, 39–41 Cadogan Street, Kennedy Town, Hong Kong | Website: stublihk.com | Phone: +852 9017 0619 | Instagram: @stublihk

Smoke & Barrel

For years, Smoke & Barrel has been Hong Kong's go-to destination for authentic Texas-style barbecue, drawing loyal fans with its slow-smoked brisket, fall-off-the-bone ribs and laid-back Southern hospitality. Now, the brand is expanding beyond its popular Central location with a second outpost in Sai Ying Pun. Staying true to its roots, Smoke & Barrel continues to champion low-and-slow cooking techniques that deliver deeply flavoured meats and classic American comfort food in a relaxed, welcoming setting. The new venue brings the restaurant's signature smokehouse experience to a wider audience while maintaining the casual, community-focused atmosphere that has made it a favourite among barbecue enthusiasts.

Address: 100 Third Street, Sai Ying Pun, Hong Kong | Instagram: @smokeandbarrel.hk

The Wanch

Few venues are as synonymous with Hong Kong's live music scene as The Wanch. First opening its doors in 1987, the legendary Wan Chai institution has recently reopened following an extensive renovation, ushering in a new era while preserving the community spirit that made it an icon. The upgraded space features an enhanced sound system designed by musicians for musicians, alongside a refreshed gastropub menu that includes loaded nachos, fish and chips, roast chicken and fillet steak. Beyond the food and drinks, The Wanch remains committed to championing local talent through daily live performances, open mic nights, jam sessions and community-driven music events. With improved facilities, a strengthened partnership with Yardley Brothers Craft Brewery and the same welcoming atmosphere that has nurtured generations of artists, The Wanch continues to prove why it remains the beating heart of Hong Kong's live music community.

Address: 1/F, Henan Building, 90 Jaffe Road, Wan Chai, Hong Kong | Phone: +852 3692 5933 | Email: john@thewanch.com | Instagram: @wanch87

The Spoon

The Spoon continues the wave of new pasta bars opening in town. It specialises in homemade Italian pasta alongside innovative creations inspired by the Head Chef’s Malaysian heritage. The result? A blend of Italian homestyle flavours with local and creative flair. Through the restaurant, chef Dylan and co-founder Carmen aim to introduce the Osteria concept to Hong Kong—a traditional Italian neighborhood eatery serving home-cooked meals. As such, The Spoon features an open kitchen design so diners can gleefully watch the preparation process of each dish or interact with the chef directly. Stand-out dishes include the signature Crab Meat with Lemon Chili Mixed Pasta, Wagyu Bolognese Ragu Bianco with Curry Coconut Cream Pappardelle, and Seafood Brown Butter Tomato Rigatoni.

Address: G/F, 24 Gough Street, Central, Hong Kong | Phone: +852 5109 1019 | Email: thespoon.pastabar@gmail.com | Instagram: @thespoon.pastabar

Canto Spice

Canto Spice is the latest addition to Hong Kong’s list of modern Cantonese restaurants. It offers a refined interpretation of contemporary Chinese culinary aesthetics. The restaurant’s design also complements this approach, with its natural materials, soft lighting, and muted tones. Stone, wood, and ceramic elements dominate the space and echo an urban landscape. The menu consists of familiar Cantonese fare and creative options. The signature Deep Fried Crispy Chicken uses scallion oil that has been cooked over eight hours, resulting in tender, juicy meat. Other notable dishes include the Flambéed BBQ Pork cooked using a dual-roasting method and Steamed Yellow Croaker with Fresh Chilli, which showcases excellent knife work and precise culinary preparation. Above all else, dishes at Canto Spice are perfectly paired with tea ranging from Glutinous Rice Scented Pu’er, Yunnan Freeze-dried Rose Wellness Tea, or 12-hour Cold Brew Osmanthus Black Tea.

Address: Shop 35, 3/F, Langham Place, 8 Argyle Street, Mong Kok, Hong Kong | Phone: +852 2316 2618 | Instagram: @cantospice

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Dieci

Italian osteria Dieci brings a taste of rustic Italy with a modern flair to Hong Kong. Dieci, which means “ten” in Italian, was founded by chef Paolo Olivieri and celebrates the idea that less is more. With that, the restaurant has a changing monthly menu of ten signature, seasonal dishes. The restaurant is rooted in the philosophy of “Osteria Futura”, which honours the soul of an Italian osteria while embracing modern gastronomy. As such, diners can expect the menu to pay homage to the charms of Italian regional cuisine and chef Paolo’s hometown of Villa San Giovanni. Think nature, local produce, traditions of hunting, and a community formed through rural living. These ideas are translated to the dishes, from the herby olive oil to the wild-foraged notes of black truffle. Diners can also soak in the atmosphere, with the interior a nod to the cosy trattorias of 1970s Lazio.

Address: Basement, 29-31 Gough Street, Central, Hong Kong | Website: diecihk.com | Phone: +852 9077 2629 | Email: osteriafutura@diecihk.com | Instagram: @diecihk

Chouchou

From the team behind Babette comes Chouchou, a new neighbourhood French brasserie. The restaurant brings a laid-back twist to classic French dining courtesy of Executive Chef Cédric Tsia. Once diners step inside Chouchou, they are immediately transported into a space that channels the Art Nouveau spirit. Chef Tsia crafts a menu that honours traditional French techniques from the Foie Gras au Torchon to the Tartare de Boeuf. Unmissable main courses include the Poisson Grillé and Poulet Chasseur. Guests shouldn’t miss out on the cocktails as well, which are uncomplicated, well-crafted, and meant to be shared.

Address: Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong | Website: chouchou-hk.com/ | Phone: +852 8432 6216 | Instagram: @chouchou.hkg

Vincenzo Capuano

Vincenzo Capuano — the acclaimed pizzeria by World Pizza Champion Vincenzo Capuano — opened its first Hong Kong outpost in April. Set across two floors at Lee Tung Avenue, the space brings a slice of contemporary Italy to the city, centred around its award-winning pizzas that more than live up to the hype. Standouts from the authentic Neapolitan pizza menu include the Provola e Pepe, an iconic signature topped with smoked provola and cracked black pepper, and the Tetti Illuminati, a richly layered combination of Italian sausage, pistachio cream and Pecorino Romano. The Abbraccio e Mamma leans into comfort, pairing traditional meatballs with Grana Padano and creamy buffalo mozzarella.

Address: Shop G04-05, G/F & F01A, 1/F, Lee Tung Avenue, 200 Queen's Road East, Wan Chai, Hong Kong | Website: vincenzocapuano.hk | Instagram: @vincenzocapuano.hk

Lola Maria

Lola Maria opens its door on Hollywood Road. The brainchild of acclaimed chef Edgard Sanuy Barahona, Lola Maria is described as his most personal project to date. So, diners are assured that they get only the most authentic Spanish flavours. The street-level Spanish eatery is great for lunch or dinner with a menu that is filled with duality, much like its name. Channelling Lola’s spirit, diners can try a mixed bag of sorts — something new and creative. For those whose palates prefer traditional flavours, Maria’s classics serve Spanish staples. Among the standouts are the Salted Codfish Doughnut and the Traditional Ajillo Garlic Shrimp for appetisers. Don’t forget to try the Pig Trotters Carpaccio and Lamb Pincho Moruno served over Smoked Eggplant Cream. Finish with a serving of The Whole Orange for dessert.

Address: Shop No. 2 (Shop D), G/F, Centrestage, No. 108 Hollywood Road, Sheung Wan, Hong Kong | Website: lolamaria.hk | Phone: +852 6916 4351 | Email: info@lolamaria.hk | Instagram: @lolamaria.hk

GYU+bar by miyoshi

Japanese-French-style bistro GYU+bar by miyoshi is the new kid on the block — in Causeway Bay, that is. The restaurant’s DNA is guided by three core pillars: top-tier beef selections, authentic wood-fire cooking, and Japanese-French culinary artistry. Diners can see these firsthand through the menu crafted by Tsutomu Ito, the mastermind behind Kyoto’s famed Wagyu kaiseki restaurant, Niku no Takumi Miyoshi. Spearheading the Hong Kong kitchen is Kyoto-born chef Ayumi Matsuda, who fuses her French training with the art of wood-fire cooking. To capture the soul of wood-fire cooking, GYU+bar by miyoshi imported a special lava rock kiln. Meat lovers are spoiled for choice in the selection of beef, from classic cuts familiar to local diners such as sirloin, ribeye, and tenderloin to rare parts of Japanese A5 Wagyu. Seafood lovers aren’t left behind as the kitchen’s command extends beyond beef with dishes heavy on seafood. Make sure to try the signature Char Shu by Myiosho, Wagyu Harami, Shabu Shabu, or Monk Fish Fillet.

Address: Shop 401 & 404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong | Website: gyubar.com.hk | Phone: +852 2116 0593 | Instagram: @gyubarbymiyoshi

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Chao

Things are spicing up in the Kowloon side thanks to Chao, a recently-opened Southeast Asian restaurant in Kwun Tong’s new commercial landmark, The Millennity. The restaurant brings together Thai, Singaporean, and Thai cuisine under one roof. It serves as the perfect spot for office workers, residents, and weekend diners. The food comes in generous portions with great value, made for the communal atmosphere. Many ingredients are prepared in-house from scratch, such as the condiments and marinades. Choose from rice dishes such as Khaw Pad Subparod or specialty noodles like Pad Thai Goong and Char Kway Teow. Vegetables, soup noodles, seafood, and wok-fried dishes, soup, salad, curry, as well as hot and cold appetisers are also available. Attention is put in the interior, which channels the spirit of a Thai diner with forest-green tiled walls adorned with colourful artworks and green marble tables paired with velvet banquette seating and bamboo-accented dining chairs, on top of warmly-lit woven lanterns.

Address: Shop 909 & 911, 9/F, The Millennity, 98 How Ming Street, Kwun Tong, Hong Kong | Phone: +852 2307 8588 | Instagram: @chao_thaisingaviet

Terrace Boulud

French brasserie Terrace Boulud has landed at Landmark Prince in Central. The new restaurant is the brainchild of French chef and restaurateur Daniel Boulud. Its menu follows the same philosophy that Boulud lives by: La Tradition, La Saison, La Potager, and Le Voyage. Together, these reflect French culinary heritage, seasonality, an appreciation for vegetables and produce, as well as global influence shaped by travel and discovery. Across the menu, diners can try classic brasserie dishes such as Pâté En Croûte, Vol-Au-Vent, Poulet, and seafood from the raw bar and grill. Leading the kitchen is Executive Chef Aurélie Altemaire, whose career spans Michelin-starred restaurants in Paris and London.

Address: 25/F, Prince’s Building, 10 Chater Road, Central, Hong Kong | Website: mandarinoriental.com/en/hong-kong/victoria-harbour/dine/terrace-boulud-by-mandarin-oriental | Phone: +852 2522 0111 | Email: terraceboulud@mohg.com | Instagram: @terracebouludhk

Mara

From the team behind Brewed comes Mara. The new restaurant in Sheung Wan blends modern European cuisine with Mediterranean influences in a relaxed space. The team wants its diners to savour the subtle joys of life through their food, drinks, and warm hospitality. At Mara, the dining experience is made for easy gatherings through shareable plates, coastal flavours, and comforting dishes with a modern touch. Expect the menu to balance lightness and richness, making it an ideal choice for an unhurried lunch, casual dinner, or even a mid-week catch-up. Look out for the signature Shrimp Toast and the crowd-pleaser Octopus Juicy Rice. Other highlights include the Tripe in White Wine Sauce and Butter Mushroom Scallop Risotto. Don’t miss the desserts and cocktails alongside special drinks to pair with the food.

Address: Shop G01, G/F, Ovest, 77 Wing Lok Street, Sheung Wan, Hong Kong | Website: marahk.com  | Phone: +852 9792 0569 | Email: info@marahk.com | Instagram: @mara__hk

Happy Samurai

Hongkongers are familiar with the bustle of Wellington Street’s market stalls, but nestled among them is an unassuming doorway that leads to Happy Samurai. The new hole-in-the-wall ramen shop in the heart of Central ushers in diners with its aromatic scent of slow-simmered broth. Inside, they can relish the thick, rich, and savoury dishes built on family legacy. Happy Samurai’s story dates back more than 80 years, outside Sapporo, where a family-owned factory has been perfecting the soup base that will last across four generations. Ingredients are sourced from neighbouring farmlands in Hokkaido to craft a recipe that can’t be replicated. And it’s here now in Central. At the forefront of the Hong Kong outpost is chef Kouji, whose mother’s family continues to operate the original factory. Signature offerings include spicy Tantan, creamy Tonkotsu, and umami-rich Shoyu, which are all made from plant-based broths. The menu extends beyond ramen with options ranging from donburi, bao buns, and curry rice.

Address: Shop A, G/F, 51 Wellington Street, Central, Hong Kong | Website: happysamurai.hk | Phone: +852 5688 5151 | Instagram: @happysamuraihk

Daichi no Udon

There’s no need to travel far because Fukuoka favourite Daichi no Udon arrives in Hong Kong. The Hong Kong branch presents the brand’s signature semi-transparent udon-style noodles, with every bowl made to order. This ensures that the noodles are cut and cooked on the spot. Channelling the brand’s “rooted in the land” philosophy, diners can expect local flavours in the dishes while maintaining the standard that has put the Fukuoka favourite on the map. The restaurant takes pride in its intricate noodle-making process, inherited from the Buzen Urauchi Kai group, known for their udon restaurant. Unlike traditional udon, Daichi no Udon’s noodles come with a distinctive semi-transparent appearance, which can only be achieved through a meticulous 20-hour aging process. Meanwhile, the soup base is prepared daily by simmering kombu and different types of dried fish. No Fukuoka udon is complete without burdock tempura, and the signature dish here is the Hot Udon with Beef and Burdock Tempura. For dishes exclusive to Hong Kong, try the Jama-age Udon with Beef, Daichi Homerun Udon, and Mentaiko Butter Udon with Raw Egg.

Address: Shop 146A, 1/F, Olympian City 2, 18 Hoi Ting Road, Tai Kok Tsui, Hong Kong | Phone: +852 2328 6266 | Instagram: @dudon_hk | Facebook: @dudon.hk

Punjab Warriors

Central welcomes Punjab Warriors, an Indian-inspired steakhouse in the heart of the city. The restaurant draws inspiration from the army mess bars of historical India, where camaraderie and celebration took centre stage. Its menu showcases premium cuts and bold flavours, paired with a high-energy atmosphere that is perfect for sociable, lively meals. Marvel at the theatrical art of charcoal pit cooking and relish the taste of 1kg T-Bone as well as 1.2kg Tomahawk, served with garam masala butter, PW chips, and house salad. Not to miss is the Tandoori Mixed Grill, which consists of lamb chops, chicken tikka, seekh kebab, and grilled prawns. In addition to the signature grilled dishes, diners should also try the rich curries and rice dishes ranging from Lamb Shank Roganjosh to Chicken Tikka Butter Masala. Wash down the spice with comforting dishes like Brulée’d Indian Rice Pudding and Sticky Wicket, Toffee Pudding, and Whipped Cream.

Address: G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central, Hong Kong | Phone: +852 9525 7003 | Instagram: @punjabwarriorshk

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The Orient

Over at the Kowloon side, The Orient turns up the heat with its modern Asian steakhouse concept, bringing together premium surf-and-turf, live-fire Josper grilling, and the flavours of Southeast Asian cuisine. On top of all that is a breathtaking 180-degree unobstructed view of Victoria Harbour and the Hong Kong skyline. The interior marries minimalist elegance with a touch of Southeast Asian warmth—think forest-green textured walls, herringbone parquet timber floors, glass panels with floral motifs, and vintage-inspired sectional tiles. Its open-plan layout is perfect for catching the most breathtaking sunsets and views. When it comes to the food, Mongolian Head Chef Saruulgerel Eggi Enkh-Amgalan works in tandem with Bali-born chef Gede Budiana to deliver a refreshed modern Asian steakhouse experience. The menu features a changing selection of steaks such as Australian M5 Wagyu Striploin, USDA T-Bone, Szechuan Crusted Sirloin, and even Thai Crispy Tenderloin. Other than meats, The Orient’s impressive Raw Bar also showcases the fresh seafood like Hokkaido scallops and Hamachi crudo. Options such as Beef Tataki and Tamarind Lamb Chops are also available.

Address: Shop OTE401, Level 4, Ocean Terminal Harbour City, Tsim Sha Tsui, Hong Kong | Website: sandshospitality.com | Phone: +852 2619 9100 | Instagram: @theorienthk

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Roru Baru

This buzzy modern Japanese handroll bar opened earlier this year to much fanfare, serving fresh, made-to-order rolls prepared and presented directly at the counter. Each handroll is crafted with warm rice, impeccably crisp nori, and carefully balanced seafood dressings designed to be enjoyed immediately. The menu features standout creations such as the Lobster Bomb — a richly textured combination of sweet lobster layered with sliced avocado and a satisfying tempura crunch. Other highlights include tender red prawn topped with the house’s vibrant shiso salsa, and prime salmon paired with wasabi guacamole and a bright jalapeño tosazu. The scallop handroll is equally compelling, with plump scallops finished with ume, ponzu and shiso, while dry-aged sea bream is dressed simply in sesame soy and topped with fragrant shiso. For something lighter, the tamago offers a fluffy Japanese omelette elevated with an ume black sesame dressing and crisp cucumber. Beyond the handrolls, appetisers such as the negitoro dip — a rich blend of toro and whitebait topped with crisp tempura nori — make a strong impression. All in all, it’s a lively, contemporary spot with a great atmosphere and a clear focus on premium ingredients.

Address: G/F, 100 Queen’s Road East, Wan Chai, Hong Kong | Website: rorubaru.com | Phone: +852 6317 5675 | Instagram: @rorubaru

Konjiki Hototogisu (Cityplaza)

Konjiki Hototogisu — the Michelin-acclaimed ramen house by founding chef Atsushi Yamamoto, whose Tokyo outpost was awarded one star from 2019 to 2021 — has now opened a new outpost at Cityplaza in Taikoo in Hong Kong. Renowned for its refined approach to ramen, the restaurant’s signature bowl is built on a distinctive blend of hamaguri clam and pork broth, delivering a depth of flavour that is both rich and unexpectedly delicate. Add a side of dumplings to complete the meal.

Address: Shop 315, 3/F, Cityplaza, Taikoo Shing, Hong Kong | Website: ajisen.com.hk/en/contact-us/ramen-house-konjiki-hototogisu-taikoo | Instagram: @konjikihototogisuhk

Which of these new restaurants in Hong Kong this 2026 will you be checking out?