A round-up of the latest eats and drinks
Louise and La Terrace by Louise
The one-Michelin-starred Louise has unveiled a refreshed weekend lunch menu, served across both its refined upstairs dining room and casual La Terrace by Louise on the ground floor.
Designed for sharing, guests begin with a generous spread of appetisers, like seasonal “La Lune” oysters, the house-favourite classic Foie Gras Terrine with port wine jelly and brioche, and refreshing Kagoshima Hamachi Crudo with green meat radish and yuzu kosho.
Next, there’s the Spicy Sausage Sando layered with Saint-Nectaire cheese and Louise’s homemade sausage made with pork shoulder, loin and belly; rich and elegant soft-boiled Japanese Oita Egg served with vin jaune espuma, crispy bacon, garlic croutons, confit onions with perigeux sauce and black truffle; and Homemade Cavatelli with Sicilian red prawn tartare and lobster bisque.
For the third course, options include a mix of comforting classics and new seasonal dishes, such as the signature Roasted Yellow Chicken with Niigata Rice, succulent Australian Black Angus Ribeye with kampot pepper sauce, and new Line-Caught Fish Meuniere served with croutons, cabbage and Japanese kabu turnip.
The experience concludes with a trio of French desserts crafted by new head pastry chef Eve Minialai, comprising the ethereal Île Flottante topped with pistachio, hazelnut and Vanilla Ice-Cream; and newly introduced Amalfi Lemon Givre and decadent Warm Chocolate Tart Souffle.
In addition, Louise also introduces its limited-time Thanksgiving Gift Boxes available from 21-30 November, perfect for celebrating the holiday at home with family and friends.
Where: G/F, PMQ, 35 Aberdeen Street, Central
Torikaze Hong Kong
Produced by the renowned Torishiki Ichimon, Torikaze Hong Kong has opened at Forty-Five by Leading Nation Hospitality. Led by head chef Ryo Matsui – a disciple of chef Yoshiteru Ikegawa, one of Japan’s most respected yakitori masters – Torikaze preserves the tradition of Tokyo-style binchotan grilling while introducing subtle innovations for Hong Kong. The restaurant seats 16 around an U-shaped counter, with a thoughtfully curated selection of culinary offerings.
For lunch, guests can choose from home-style favourites such as Oyakodon, tender chicken simmered with egg over rice; Chicken Mince Don, a savoury bowl of seasoned minced chicken; Seven Yakitori with Rice, or Chicken Soup with Somen, a delicate white broth with thin noodles. Lunch offerings are guided by the changing seasons, with menus thoughtfully adapted to showcase the freshest ingredients at their peak.
Dinner unfolds as an Omakase Experience, featuring a coveted array of cuts from the famed local Three Yellow Chicken, as well as innards imported from Japan – chicken oyster, tenderloin, neck, wing, thigh, gizzard, heart, liver, tail and the famed tsukune meatball – each treated individually to draw out nuanced textures and flavours using classic yakitori techniques such as tare-basting, shio seasoning and binchotan grilling. Seasonal vegetables, specialty offal and composed hot dishes are woven into the progression, along with seasonal palate cleansers.
Guests may also opt for limited-quantity add-ons, including soulful Chicken Soup, Specialty Rice Bowls, and Grilled Chicken Ramen, prepared in small batches for a personal touch. The journey culminates in a final rice course and dessert, leaving an indelible impression rooted in Ikegawa’s signature style.
Beyond omakase, Torikaze also offers a curated à la carte selection of skewers for dinner, allowing guests to tailor their experience. These include classic chicken cuts, prized offal, seasonal vegetables and specialty items, each grilled over binchotan with the same precision and respect as the set menu.
Where: 43-45/F, Forty-Five, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central
Ho Lee Fook x Man Ho Chinese Restaurant
For one night only on 13 November, chefs ArChan Chan and Jayson Tang of Ho Lee Fook and the one-Michelin-starred Man Ho Chinese Restaurant respectively will be reuniting following the resounding success of their first collaboration. Entitled The Four Treasures, this exclusive dinner will pay tribute to the four jewels of Cantonese cuisine – namely abalone, sea cucumber, fish maw and shark fin – through an eight-course menu that celebrates the textures, symbolism and craftsmanship of these ocean treasures through a contemporary lens. Take, for example, Fish Maw, Green Sichuan Pepper Sauce; “Xiao Long Bao”, Braised Abalone, Supreme Broth; Hairy Crab Meat & Roe, Vegetarian Shark Fin; and Sea Cucumber, Pork Patty, Preserved Chinese Sausage, Glutinous Rice, Prawn Sauce.
Where: G/F, 1-5 Elgin Street, Soho, Central
Jija by Vicky Lau
Vicky Lau, chef-owner of the two-Michelin-starred Tate Dining Room and one-Michelin-starred Mora, debuts Jija by Vicky Lau. Discreetly located in the lobby of the new Kimpton hotel, Jija – the name draws from the colloquial Hong Kong term zhī zī chā zhā (吱吱喳喳) for the cheerful chatter that happens when people come together – channels the convivial spirit of a modern teahouse and relaxed bistro, inspired by the rustic, lively cooking of Yunnan and southwest China.
Drawing on her fine-dining expertise, the menu highlights the region’s extraordinary produce, from wild mushrooms and cured meats to cheeses and fruits. Meats and seafood are lightly cooked, with less oil than is traditional, and no MSG is used.
Highlights include the Seasonal Mushroom Salad, featuring a mix of seasonal and pickled mushrooms like matsutake and morels, tossed in a lightly spicy dressing with ginger and garlic. Meanwhile, the Pu’er Tea-Smoked Three Yellow Chicken is gently smoked over pu’er tea leaves, resulting in succulent meat infused with a delicate smokiness that hails from Yunnan’s famed tea. More than a humble staple, the Yunnan Pork Fat Fried Rice embodies the province’s resourcefulness and love of savoury flavours with fragrant Yeungzhi rice stir-fried with rendered pork fat, then elevated with wild onion, ginger and soy sauce in a homely dish.
On the sweet end of the spectrum, Jija also offers a selection of creative desserts by pastry chef Victor Hung influenced by both Chinese and French pastry traditions, such as a Chocolate Souffle Tart with sichuan pepper ganache and “Paris-Yunnan” choux pastry with peanut cream and roasted peanuts.
Where: 15/F, Kimpton Hotel, 11 Middle Road, Tsim Sha Tsui
Duddell’s
The one-Michelin-starred Duddell’s has reopened with refreshed interiors, envisioned by internationally acclaimed designer André Fu who drew inspiration from Lingnan culture and the 1920s “diaolou” watchtowers of Guangdong.
The 3/F main dining room remains the heart of the Duddell’s experience, offering weekday lunch sets, dim sum, à la carte selections, and multi-tiered tasting menus in a refined dining room inspired by a 1920s art collector’s home. Standouts include the Sautéed Prawn with Chicken Essence, made with whole chickens slow-steamed into a rich, concentrated broth reminiscent of chicken essence, and paired with plump Thai three-head prawns. The Crispy Stuffed Crab Shell pays homage to a classic banquet favourite, featuring fresh crab meat sautéed with onions, shallots, milk and butter, encased in a crisp, golden shell. A perennial favourite, Duddell’s Crispy Fried Chicken uses locally raised Longjiang chicken, marinated for ten hours, air-dried and meticulously “hang-fried” with hot oil poured over 300 times for perfectly crisp skin.
Meanwhile, the 4/F now becomes The Upper Room at Duddell’s, a newly renovated space that introduces a casual, all-day social experience, with an emphasis on all-day and night dim sum, heritage-inspired small plates, creative cocktails and weekend brunch that can be enjoyed indoors or on the renowned outdoor terrace.
Where: 3 & 4/F, 1 Duddell Street, Central
Salisterra × Toyo Eatery
Upper House Hong Kong is toasting 16 years of exceptional hospitality with a one-night-only four-hands collaboration on 7 November. Curated by Salisterra’s culinary advisor, chef Ricardo Chaneton, and chef Jordy Navarra of Manila’s Toyo Eatery, the menu celebrates the joy of shared dining experiences, blending culinary traditions from the Mediterranean and the Philippines. The evening continues with an after-party in the Green Room, featuring signature cocktails from Upper House Chengdu and Shanghai, alongside a guest shift by Ethan Liu of Changsha’s CMYK, ranked number 16 on Asia’s 50 Best Bars 2025.
Where: 49/F, Upper House Hong Kong, Pacific Place, 88 Queensway, Admiralty
The St. Regis Hong Kong
From now through year end,
In partnership with Perrier, The St. Regis Hong Kong unveils the Sober Chic Club, an immersive, design‑led celebration of alcohol‑free cocktails and mindful wellness. From now through year end, The Verandah Pool is reimagined as an urban sanctuary, with a curated zero‑proof menu, vibrant Perrier accents and family‑friendly moments, all delivered with the signature service of the House of Astor.
Guests can indulge in a series of treatments designed to relax and refresh in a serene poolside setting, such as the Aroma Heaven Massage & Leisure Package and Revitalizing Wrap & Facial Duo, featuring aloe vera, vitamin E and lavender for complete skin rejuvenation.
Designed for unhurried afternoons and golden‑hour gatherings, the poolside menu spotlights small plates like the Homemade Vegetarian Samosa with crisp pastry and warm spice; bright and zesty plant‑based Impossible Tacos; as well as grill signatures including the Decadent Lobster Roll and timeless St. Regis Club Sandwich. To toast the moment, Garden Whisper layers Fino Sherry with a tomato‑basil shrub and Perrier Original for a savoury, feather‑light spritz; while Sun‑kissed Punch brightens the palate with vodka, Crème de Rose, citrus and passionfruit. Those skipping spirits can opt for Leaf Me Blue, a vivid zero‑proof refresher of herbs, blueberry cordial, lemon and ginger ale, lifted by Perrier’s signature sparkle.
Where: 1 Harbour Drive, Wan Chai
Peridot
Perched within Summit 38, Peridot is Central’s newest cocktail sanctuary championing terroir-driven mixology and fermentation-forward plant-based haute cuisine, alongside soulful live music – all set within a surreal lime-green space by Studio Paolo Ferrari.
Central to Peridot’s unique approach to cocktails is its pioneering Global Terroir Cocktail Programme curated by director of beverage François Cavelier. This quarterly programme celebrates the “terroir” or unique environmental factors such as geography, climate and soil that influence the characteristics of the spirits, as well as the stories of the passionate producers and culinary influences that have shaped their drinking culture.
The debut chapter transports guests to Kagoshima, Japan, a seaside city on the country’s Kyushu island known for its high-quality sweet potatoes and craft shochu production. Highlights include The 3 a.m. Whisky, featuring Kanosuke single malt whisky as the main spirit base, accented with Maillard black apple decoction, Dolin rouge vermouth, and a touch of Kanosuke whisky yuzu chocolate. Nude Study is a citrusy and peppery number, made with a base of Akayane Yuzushu and Ketel One, with Timur pepper cordial and hot bitters to turn up the heat and a Japanese citrus cloud for garnish. Then there’s Durian’s Consent, where the sweet funk of Musang King durian is playfully combined with Daiyame 40% Imo Shochu, Havana Club 3-year Rum, and Wray & Nephew Overproof Jamaican white rum.
To complement is an equally ambitious and pioneering plant-based culinary programme conceptualised and crafted by world-renowned culinary artist Lisandro Illa, whose plant-forward haute cuisine shines in both refined bar snacks and thoughtfully curated 3- or 4-course lunch tasting menus.
Where: Summit 38, 38/F, The Henderson, 2 Murray Road, Central
See also: The Aubrey’s bar manager on his cocktail menu and connecting over drinks
