A round-up of our favourite eats and drinks for the month

Sếp

Sếp is refreshing its contemporary Vietnamese dining experience this month with a series of new dishes centred around wood-fired cooking and bold Indochine flavours. Executive chef DoBee Lam’s updated menus include highlights such as 24-hour slow-cooked beef bone phở with Hanwoo ribeye, longan-wood grilled Kinto pork and sustainable toothfish in Saigon tamarind soup. The experience ends with a playful Bến Thành Market-inspired dessert trolley featuring Southeast Asian sweets and free-flow Vietnamese shaken coffee shots, adding a more interactive finish to the restaurant’s refined tasting menu format. TK

Where: 19/F, High Block, H Code, 45 Pottinger Street, Central

Leela

Leela’s new Flavours of Hong Kong menu sees chef Manav Tuli reinterpret local influences through the restaurant’s modern Indian perspective. Inspired by his years living in Hong Kong and collaborations with chefs across the city, the menu introduces dishes such as Lamb Keema “Ham Sui Gok”, Tandoori Char Siu and locally sourced Tandoori Squid. While the foundations remain rooted in Indian cooking, the new additions reflect a more personal dialogue with Hong Kong’s dining culture, blending familiar Cantonese references with Indian spices, tandoor techniques and regional flavours. TK

Where: Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay

La Terrace by Louise

La Terrace by Louise is entering a new chapter with a refreshed all-day dining menu, a new weekday set lunch and weekly live acoustic nights. The relaxed downstairs space at PMQ now features its own dedicated kitchen, allowing for a broader French bistro-style menu that ranges from smoked cured sardines and truffle croque monsieur to clams with nduja beurre blanc and the signature “Choux Farci.” Thursdays and Fridays also introduce a more accessible set lunch, while Wednesday evenings bring live acoustic performances to the terrace. TK

Where: PMQ, 35 Aberdeen Street, Central

Yong Fu Hong Kong

Welcoming the warmer season, Yong Fu Hong Kong is introducing a new Summer Season Celebration Banquet Menu inspired by Ningbo’s coastal flavours and seasonal ingredients. Available from now to 9 June, executive chef Liu Zhen’s menu balances refreshing textures with savoury depth through dishes such as ginger-cured king crab, Ningbo razor clam jelly terrine and savoury soy milk with king crab. Ginger runs throughout the menu as a seasonal thread rooted in traditional Chinese culinary practices, creating a banquet designed to feel lighter, more balanced and suited to Hong Kong’s humid summer months. TK

Where: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai

Kowloon Shangri-La

Kowloon Shangri-La’s lobby lounge launches Toast By Shangri-La, a new toast concept that elevates afternoon tea. Combining premium seasonal fruits with ultra-creamy cremia soft-serve ice cream, standout creations include Melon Toast and Caramel Banana Toast. A savoury Poached Egg Toast is also available for those craving something more substantial. AY

Where: Lobby Level, 64 Mody Road, Tsim Sha Tsui East

Roucou

Roucou, the French-Japanese restaurant, unveils its vibrant spring omakase menu, an expanded cheese bar and a fresh selection of modern cocktails. Inspired by the enchanting annatto plant, the restaurant presents a refined cheese and omakase experience that marries French artisanal cheese with Japanese precision. Highlights include Torched Spanish Mackerel with Mimolette and Hollandaise Foam, Seared Langoustine paired with 24-month Comté, Binchotan-grilled Hokkaido Pork with Melted Reblochon Fermier, a Goat Cheese creation featuring Japanese strawberries and more. By showcasing the origins, passionate producers and natural maturation of exceptional cheeses, they creates a harmonious balance between originality and refinement, inviting diners on a sophisticated culinary journey where French depth meets Japanese elegance. AY

Where: G/F, 28 Aberdeen Street, Central

La Petite Maison Hong Kong

For one night only on 26 May, La Petite Maison Hong Kong is hosting an intimate white wine discovery dinner with Domaine Rijckaert owner and winemaker Florent Rouve. Limited to just 14 guests, the evening pairs LPM’s signature Riviera-inspired dishes with wines from Burgundy and Jura, including a rare Meursault 1er Cru Blagny 2017 transported to Hong Kong by Rouve himself. Alongside pairings like yellowtail carpaccio, mushroom risotto and veal Milanese, the dinner offers a closer look into Domaine Rijckaert’s mineral-driven whites and minimal intervention approach to winemaking. TK

Where: H Queen’s, 23-29 Stanley Street, Central


Clipper Lounge

Before temporarily closing for its summer recess, Clipper Lounge at the Mandarin Oriental Hong Kong is ending its current chapter with Flavours of Hong Kong, a nostalgic dinner buffet celebrating the city’s dining culture. Built around recipes and live stations that have been part of the hotel since 1963, the spread ranges from Hong Kong cart noodles and Chinese barbecue to seafood, including Boston lobster and Alaskan king crab legs. Desserts lean equally nostalgic, featuring milk-tea ice cream, pineapple buns with salted egg custard and Hong Kong-style French toast-inspired crème brûlée, serving as both a tribute and farewell before the space’s relaunch later this year. TK

Where: M/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central

Dan Ryan’s

Where: 2/F, 22-36 Paterson St, Causeway Bay

Dan Ryan’s Chicago Grill, the popular American-style dining brand, is opening its fourth branch in Causeway Bay. The restaurant offers signature dishes such as cheesy baked potato skins, luxury loaded Nachos, roasted U.S. baby back ribs, New York striploin steak, bacon cheeseburger with chili beef, four-cheese mac & cheese with crab meat, and freshly baked classic American apple pie. With a dedicated kids’ menu and complimentary branded balloons for every child, Dan Ryan’s has long been a favourite dining destination for families. AY

Bàbar

Discover the vibrant essence of Spanish gastronomy with Bàbar’s new seasonal arrivals. From a crisp Catalan “Xató” salad to golden fried squid, each starter is a celebration of Mediterranean tradition. Signature paella crowned with red prawn carpaccio and bold mains like spicy yellow chicken bring modern flair to the classics. Indulgent desserts, from melon mojito to peanut & chocolate tart, complete the journey. TW

Where: G/F, 9 Ship St, Wan Chai

Pintxos

A new chapter unfolds at Pintxos, centering Spanish tapas and platillos in a vibrant bar‑led atmosphere. Nearly a year in, the concept refines itself into Hong Kong’s most social Spanish dining experience, where sharing plates and conversations define the spirit. Chef Xavier Pla brings youthful brilliance to the menu, balancing tradition with creative flair and premium seasonal ingredients. From innovative seafood and meat dishes to indulgent desserts, every plate reflects sincerity and diversity. At the core, the bar culture completes the journey – cocktails, sherry and sangria weaving seamlessly into the convivial rhythm of Spanish dining.

Where: G/F, 22 Ship Street, Wan Chai

Also see: #legendeats: Hong Kong’s best sustainable restaurants