Nestled in the heart of Tsim Sha Tsui, Path offers an intimate eight-seat experience that reimagines Chinese flavours with an international twist. Helmed by rising star chef Tony Mok—whose pedigree includes stints at Amber and Mono in Hong Kong and Singapore’s Zén—Path’s tasting menu showcases a deft ability to harmonise Cantonese traditions with contemporary techniques. Expect elegantly crafted dishes such as XO scallop tartare with grilled broccoli bulbs, salt-cured saba with cherry dressing, and a refined take on dan dan noodles featuring roasted cashew sauce and crispy garlic. Designed for close interaction between chef and diner, Path’s warm yet polished setting is meant to cultivate an engaging and immersive dining experience, with front-of-house manager Sean Clark at the helm.

Path
Address: 1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui, Hong Kong

Set to open on February 8, Lala brings a fresh, unfussy take on French dining to Soho, courtesy of chef Franckelie Laloum and Michael Larkin. The menu refines bistro classics with precision and restraint—think parsley garlic frog legs, sweetbread and langoustine vol-au-vent, and Angus beef tenderloin flambé with Kampot pepper sauce. Pastry chef Natalie Leung keeps desserts elegant yet indulgent, while Pawel Mikusek’s cocktail list leans on timeless favourites like Martinis and Old Fashioneds. Set against a stylish backdrop featuring a bespoke Elsa Jeandedieu mural, Lala hopes to strip away French dining’s formality, making it just as suited for a casual meal as a celebratory night out.

Lala
Address: G/F, 29 Lyndhurst Terrace, Central, Hong Kong

See also: Franckelie Laloum unveils Lala, his first solo venture in Soho

Bringing a taste of the Big Apple to one of Hong Kong’s most iconic landmarks, Peak Pizza lands at The Peak Galleria with a menu that keeps things simple but effective: thin, foldable slices with just the right balance of chew and crisp. Helmed by chefs Matthew Kirkley and Josh Stumbaugh, this New York-style pizzeria offers eight core flavours, including the ever-reliable cheese and pepperoni, alongside newcomers like pesto, caprese, and white (three cheese). A rotating chef’s special keeps things interesting for return visits.

Peak Pizza
Address: Shop G08, G/F, Peak Galleria, The Peak, Hong Kong

Tucked within the Eslite bookstore at Hysan Place in Causeway Bay, Noir is not your typical bistro. Helmed by Hong Kong native Keith Leung, the newly opened restaurant draws on Chinese, Japanese and French influences to craft a seasonal menu. Leung, whose culinary journey spans from Hong Kong to Malta, takes a restrained yet playful approach to familiar flavours including dishes such as the shiso tomato, pumpkin ebi miso, koji ribeye and more. To drink, Noir leans into rarity, with a curated selection of vintage shochu and craft beers, hand-picked to complement the evolving menu. 

Noir
Address: Eslite, 9/F, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong

The Italian trattoria has resurfaced at Prohibition Grill House & Cocktail Bar, bringing its signature 36-hour naturally fermented pizzas and handmade pasta to a new location. Overseen by Umberto Bombana himself, the menu stays true to its roots—classics like the prosciutto and formaggi, piled with Parma ham, and the five formaggi, a cheese lover’s dream, are standout pies. Diners can also customise their order with the two gusti “50/50” option. On the pasta front, the Sicilian red prawn fettuccine delivers bold coastal flavours, while the mezze maniche with homemade sausage, mushrooms and pecorino cheese sauce is a hearty, comforting choice. 

Ciak
Address: G/F (Portion C), Prohibition Grill House & Cocktail Bar at Club Wing, Hong Kong Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen, Hong Kong

Taking over the Écriture space on the 26th floor of H Queen’s, Omaroo Grill is the latest offering from the Wooloomooloo Group. The menu, crafted under group executive chef Terrace Chow, focuses on wet-aged premium cuts, including the Wagyu tomahawk and short bone-in ribeye, both from Queensland. Meanwhile, the Chilean seabass with slipper lobster and jumbo lump crab cake brings seafood into the spotlight. The drinks list keeps pace, offering over 90 bottles of wine, plus signature cocktails like the Earl Grey Collins and Chocolate Old Fashioned. With panoramic Victoria Harbour views and a design inspired by fire, Aboriginal art, and the sky, Omaroo Grill is as much about the setting as the steak.

Omaroo Grill
Address: 26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong

JANUARY

Roganic Hong Kong is officially reopening in its new home in Lee Garden One, Causeway Bay. This latest iteration offers a relaxed yet refined dining experience, featuring a sharing-style set menu that highlights seasonal ingredients and a commitment to sustainability. With eco-conscious interiors crafted from reclaimed materials and a stellar team—including talent from Rogan’s UK restaurants—Roganic 2.0 combines inventive dishes, thoughtful design, and polished service, cementing its place as a standout addition to the city’s dining scene.

In case you missed it: Roganic Hong Kong to reopen at Lee Garden One

Roganic
Address: Shop 402-403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay Hong Kong

Aire, the latest venture from Epicurean Group, is set to bring a touch of Spain to Causeway Bay’s Lee Gardens when it opens in January 2025. With a menu anchored in the rich, smoky flavours of Basque grill cooking, Aire promises an ingredient-driven experience highlighting seafood and meats from Spain, the Atlantic and the Mediterranean. Think individual tapas plates alongside shareable platters, paired with homemade sangria or a glass from the specialist wine list. Adding to its appeal, Aire combines indoor and al fresco seating, making it a laid-back yet sophisticated spot for catching up with friends or family. Prices and further details are expected closer to the opening.

Aire
Address: Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong

Golden Gip, the Korean-inspired eatery from chef-founder Shun Sato of Censu, now calls Wellington Street in Central its permanent home. Following a successful pop-up in Sai Wan Ho, the restaurant has settled into a vibrant new space, led by chef Nigel Kim. The menu offers an eclectic mix of Asian dishes with a Korean twist, promising bold flavours and creative interpretations. With its fresh location and dynamic culinary approach, Golden Gip is a welcome addition to Central’s dining scene. Watch this space for more from the new restaurant.

Golden Gip
Address: 1/F 17-19 Hong Kong House Wellington Street, Central, Hong Kong

Pak Loh Chiu Chow Restaurant (Dai Siu) has returned to its original site on Hysan Avenue, Causeway Bay, breathing new life into this Hong Kong culinary stalwart with over five decades of history. Helmed by the third generation of the Pui family, the revived restaurant blends Chiu Chow traditions with a modern touch. Highlights include the sliced chicken skin and meat with mixed nuts and the soy-infused beef skirt steak, showcasing the restaurant’s renowned braising techniques, and the inventive eight treasures stuffed in pig’s stomach, a luxurious dish packed with abalone, sea cucumber and more, available by pre-order. Seafood lovers can also savour the braised giant grouper with pepper, while nostalgic diners might opt for the deep-fried ice cream with sweet mashed taro, a dessert rooted in family memories. 

Pak Loh Chiu Chow Restaurant (Dai Siu) – Main Branch
Address: G/F, 23-25 Hysan Avenue, Causeway Bay, Hong Kong

Torikizoku, Japan’s beloved yakitori chain, has landed in Hong Kong, opening its first branch at Tuen Mun Town Plaza. Known for its affordable pricing and a lively, casual atmosphere, the Osaka-born chain brings its signature sweet soy tare and expertly grilled yakitori to the city. Highlights include the kizokuyaki chicken skewers, shio chicken wings, and tare-flavoured minced meatballs with cheese, alongside specialities like kamameshi chicken and rice, cooked tableside. Dessert options, including Hokkaido chocolate milk and matcha warabi mochi with ice cream, ensure something for everyone, while a range of beverages, from mega beers to family-friendly fruit teas, rounds out the menu. The restaurant has nearly 100 seats and an energetic vibe, offering a slice of Japan perfect in Hong Kong.

Torikizoku
Address: Shop 1108-1111, 1/F, Tuen Mun Town Plaza Phase 1, 1 Tuen Shun Street, Tuen Mun, Hong Kong

Saemaeul Sikdang has officially opened its doors in Hong Kong, bringing a slice of Korean barbecue culture to the city’s bustling dining scene. Backed by Baek Jong-won—judge of Netflix’s Culinary Class Wars and a culinary mogul with over 120 Saemaeul outlets worldwide—the restaurant introduces its signature dishes to local diners. Highlights include the seven-minute chilbun dwaeji kimchi, where pork meets kimchi in a fast yet flavourful fusion, and the creamy cheese gyeran jjim, a steamed egg dish topped with a savoury layer of cheese. For fans of Korean pancakes, the haemul buchu jeon offers a seafood and chive classic. On the barbecue menu, the charcoal-grilled thinly sliced pork, available with spicy or sweet soy sauce, and the pork belly with crispy skin promise to satisfy any K-BBQ craving.

Saemaeul Sikdang
Address: Shop 101, 1/F, Multifield Plaza, 3–7 Prat Avenue, Tsim Sha Tsui, Hong Kong

After closing temporarily for renovations, cocktail bar Not 2 Sweet, has reopned with its grunge appeal and a playful poke at the indecisive drinker. Tucked away on Peel Street, this eclectic venture from Richard Fernie and Leandro Chan combines experimental cocktail techniques with approachable flavours. The menu features intriguing creations like Not Too Smoky!—a twist on a classic, blending bourbon, mezcal and toasted rice with clarified milk—and the boldly named Ghandi’s Crack Pipe, a mix of gin, lime and spring onions. Seasonal specials such as spicy chicken ramen and comforting snacks like crispy soup dumplings round out the offerings. Affordable and unapologetically fun, Not 2 Sweet aims to be a Soho standout, offering cocktails and comfort food with a side of punk flair.

Not 2 Sweet
Address: 33 Peel Street, Central, Hong Kong

Shun, the latest addition to Four Seasons Hotel Hong Kong offers a refined take on Japanese teppanyaki and Edomae-style tempura. Led by veteran chefs Nobuyasu Kamiko and Masashi Hongo, the restaurant focuses on precision techniques and premium ingredients sourced directly from Japan. Expect lunch tasting menus featuring either teppanyaki or tempura (HK$1,380 per person), while the full omakase dinner menu (HK$2,680 per person) takes diners through a journey of sashimi, grilled meats and delicately fried seafood. Signature dishes include Kamiko’s expertly seared Kumamoto wagyu chateaubriand and Hongo’s tempura, where an airy, crisp batter encases everything from Japanese tiger prawns to amadai.

Teppanyaki Tempura Shun
Address: 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong

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