Here are the places to eat in Hong Kong, from fine-dining to dive bars and everything in between!
Roganic and Aulis Hong Kong
Guests at the Michelin one- and green-star Roganic Hong Kong can now choose between the existing long tasting dinner menu and new seasonal short tasting dinner menu. From the latter by head chef Adam Catterall, standouts include the Farmhouse Tomatoes with Pickled Mud Crab, elevated by sunflower accents and a rich roast onion broth infused with hints of kelp; May Queen Potatoes cooked in chicken fat; and the refreshing and visually stunning Eco Island Farm’s Calamondin with 100 flower honey, accentuated by the crunch of candied pumpkin seed and the aroma of aged tangerine peel.
Next door, Aulis Hong Kong has also introduced a new and much valued Saturday lunch menu, featuring highlights from the full tasting menu. Like, the Grilled Farmhouse Brassicas with confit yolk, poached Akasaki Iwate oyster and horseradish, and completed with a cabbage broth; Poached Grouper from Aberdeen market, served with roasted Kuruma shrimp sauce infused with perilla; and Slow-cooked Pigeon served with a ragout sauce made from the legs and offal, and a black garlic emulsion.
Where: Roganic, UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay
Grand Majestic Sichuan
Chef Theign Phan introduces eight new dishes to the à la carte menu, showcasing the complex interplay of Sichuan cuisine’s 24 flavour profiles. Tender and fragrant, the Shredded Local Three Yellow Chicken features poached and hand-shredded local chicken tossed in a numbing spring onion oil, dressed with chopped chillies and Sichuan peppercorn sauce. The Jade Tiger Abalone and Wagyu Beef Tongue brings the heat with the best of the land and sea in a peppercorn broth, accompanied by celtuce and radish. While the Twice-Cooked Pork Belly is enhanced with premium Pixian chilli bean paste and baby leeks. For flavour explorers on the mild end, try the Angus Beef Tenderloin Cubes with Chinese zucchini in a creamy mustard sauce. Conclude with the Sticky Red Date Pudding with caramel and ginger.
Where: Shop 301, Alexandra House, 18 Chater Road, Central
Ying Jee Club
Ying Jee Club is celebrating eight years with a star-studded eight-hands event on 21 and 22 June. Each chef – including executive chefs Wing-Keung Wong of Man Wah, Otto Wong of Pearl Dragon in Studio City Macau, Wang LePing of Xin Rong Ji, Cheung Kin-Ming and director of culinary Siu Hin-Chi of Ying Jee Club – will bring their signature dishes to create a delectable selection of six courses, all meticulously crafted.
Chef Wong of Man Wah will be presenting Baked Cod with Homemade Chu Hou Paste, made with dried aged tangerine peel, cinnamon and other carefully selected ingredients. To follow is Pearl Dragon chef Wong’s Roasted Suckling Pig Stuffed with Chinese Ham and Tricolour Rice, complemented with a pork-based sweet and sour sauce. Then, exquisite Crispy Hairtail by chef Wang of Xin Rong Ji. And lastly, from Ying Jee Club’s own chef Siu, Steamed Blue Lobster with Shark’s Fin Stuffed Winter Melon.
Where: Shop G05, 107-108, Nexxus Building, 41 Connaught Rd Central, Central
Prince and the Peacock
Marking the second phase of Black Sheep Restaurants’ revival of Tai Kwun’s Central Magistracy, Prince and the Peacock is chef Palash Mitra’s living ode to the grandeur, recipes and traditions of the royal houses of India’s princely states. Born from the chef’s travels to learn from the finest palace kitchens across India, the menu echoes the opulence of regal banquets with dishes including aromatic Awadhi biryanis, robust Rajasthani curries, and saffron-infused Kashmiri specialties.
Where: 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central
Lobster Bar and Grill
Cary Docherty returns to Lobster Bar and Grill at Island Shangri-La with refreshed old favourites like the signature Seafood Tower, stacked high with lobster, king crab, oysters, prawns and sashimi; and Beef Wellington, covered in the flakiest of pastries that when cut, reveals perfectly cooked fillet steak.
There are new surprises too, of course. Such as a Sunday Brunch, where great food meets good vibes and, best of all, a Bloody Mary trolley. You’ll also find a spread of family-style appetisers, including prawn cocktail, freshly shucked oysters and lobster bisque. For mains, take your pick between roast beef, lamb or pork, served with all the trimmings, or grilled or poached whole Boston lobster served with either garlic or lemon butter. Docherty’s formidable pastry skills and Canadian roots come to be seen in the form of triple chocolate mud pie, banoffee pie, yuzu meringue pie, and apple tart tatin.
Also new is a Burger Bar menu featuring five mouthwatering options. Among them, the crowd-favourite Panko-crusted Alaskan pollock fish burger, and Gourmet Sweetbread burger, composed of roasted veal sweetbread, braised morels, honey peas, black truffle and roasted garlic puree, sandwiched between a lightly toasted potato bun.
Where: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty
Cardinal Point
Don’t settle for an average brunch when you can enjoy the delights of the new Heal Dream Brunch at Forty-Five’s Cardinal Point. Available only on Sundays and public holidays, take in the views of the city’s skyline as the adventure kicks off with a homemade Mezze Platter, the ultimate mix of guacamole, tzatziki, hummus, nachos, chips and focaccia.
Next, choose one from a selection of eight starters, which include among many others Tuna Tataki with tomato, ponzu and seaweed; Caesar Salad with romaine hearts, baby gem lettuce, anchovies, garlic croutons and aged Parmesan; Huevos Rotos con Jamon, Spanish-style broken eggs with hand-cut potatoes; and Crab Cake Eggs Benedict.
There are 11 mains to choose from. We recommend the Chicken Parma, a hand-breaded chicken breast with buffalo mozzarella, house marinara, basil and house salad; Wagyu Burger with bacon, cheddar, red onion, lettuce, tomato and hand-cut French fries; or the pizzas.
The dessert options are just as delectable: Tiramisu Lava with coffee, Frangelico and mascarpone lava cream; Basque Cheesecake Brulée with berries coulis; Five-Layer Chocolate Cake with Armagnac cream; and Banoffee Split with homemade vanilla ice cream, caramelised banana, caramel and whipped cream.
Where: 43-45/F, Forty-Five, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central
The Aubrey
What better excuse to party than a milestone birthday? As part of its 60th anniversary celebrations, Mandarin Oriental, Hong Kong, has introduced The Aubrey After Dark, a new luxury nightlife series aiming to foster a cooperative fusion of sound, energy and exclusivity. Each week every Friday night, international DJs will be paired with local talent, bridging the gap between contemporary sounds and the timeless grooves that have shaped music history. Good food and good drinks are a given.
Where: 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central
Caprice Bar
Caprice Bar builds on the success of its Terroir Volume One cocktail menu with a Volume Two. Curated by bar manager Anyss Saintilan, Terroir Volume Two delves deep into the richness of French produce and cultural heritage with 10 distinctive cocktails, each inspired by six diverse French regions.
Beginning at the Outre-mer, La Vanille Bleue and Sunny Lychee are homages to France’s island jewels. The former features Tequila Sour accentuated by smoky blue vanilla grown from La Réunion Island’s volcanic soil, adorned with lime and verjus; while the latter offers a fresh perspective on the classic Daiquiri with Martinique’s Rum HSE, ginger and lychee.
Arriving at the renowned Cognac region, La Banane presents a unique banana-infused-Antarctica white cognac, enriched by roasted star anise and celery bitters. Rose Pamplemousse, on the other hand, serves as a refreshing prelude to any meal, made up of Pineau Rosé, plum kernel spirits and grapefruit soda for a mesmerising pink hue.
Old Caramel celebrates Brittany’s salty-sweet traditions with Bullet Rye whiskey and salted caramel, perfectly complemented by a salty rim.
Inspired by the East are two cocktails served in bespoke classes designed by Italian 3D printing innovator 3D VAULT. Coconut and Chardonnay is delightful gin-based Negroni made with Chardonnay grape-distilled Djinn gin and topped with the fruity flair from coconut-washed Campari; and Grain de Café is a winter-inspired Milk Punch combining cognac, coffee liqueur, amaretto foam and cold brew.
The menu culminates in Three Musketeers, a martini flight that brings a piece of Provence to the palate, before wrapping up in the Centre region, specifically in Limoges, where Saintilan was raised. The two finale cocktails include The Monk’s Highball, a rich tapestry of herbal, sweet and savoury notes; and It’s Thyme!, a smoky and refreshing number of mezcal mule, thyme-infused agave syrup and a kombucha specially concocted for Caprice Bar.
Where: 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
The Pontiac
The Pontiac is pushing the boundaries of imagination and technology with new futuristic cyberpunk cocktails created through a mesmerising collaboration between AI and human creativity, and presented via a comic book. The Cosmic Core is a playful spin on a pisco punch, featuring Pisco, Blue Curaçao, pineapple, and glitter. Inspired by the renowned bee sting pizza at Roberta’s in Brooklyn, the Bee Sting in a fusion of pepperoni-washed gin, hot honey, tomato and lemon. Lastly, the Time Traveller gives donated croissants from a neighbouring bakery a second life by toasting them with additional butter and sous vide-ing them with vodka. Coffee liqueur, espresso and a few dashes of amari are added to the concoction for a silky smooth elevator of energy.
Where: 13 Old Bailey Street, Central
