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Grace Brewer

From fifth-anniversary beef specials to a Japanese alfresco brunch and a harbour-view Sunday spread, this week’s guide is a showcase of the international flavours Hong Kong has to offer. Whether the mood is meat-led indulgence, polished brunching or a leisurely Sunday feast, there’s something here to suit every pace.
For more dining recommendations, check out our 2026 100 Top Tables Guide.
Friday, July 3

For diners looking to fulfil their meat cravings this Friday, Chef’s Cuts is marking its fifth anniversary with a summer campaign built around serious beef and bold flavours.
The highlight is a rotating series of dry-aged Black Angus rib-eyes, from Korean gochujang and black garlic to herb pesto and sake kasu, alongside a scallop set that runs through five sauces and five distinct flavour profiles.
Where: Available across all four Chef’s Cuts locations
When: Till September 30
Price: Ribeye HK$398; Scallop Odyssey set HK$188
Saturday, July 4

This Saturday, Zoku Restaurant & The Terrace at The Hari Hong Kong offers a polished brunch alternative with contemporary Japanese flavours, seasonal seafood and signature dishes like truffle yaki soba and A-4 Miyazaki Wagyu steak. Served in a stylish indoor-outdoor setting overlooking Wan Chai, the experience comes with free-flow drinks and an optional champagne and premium sake upgrade for a more leisurely weekend start.
Where: 2/F, The Hari Hong Kong, 330 Lockhart Road, Wan Chai
When: Saturdays and public holidays, 12pm-4.30pm
Price: From HK$628; champagne and sake package an additional HK$368
Sunday, July 5

The Orient Steakhouse’s new weekend brunch is built for slow Sunday dining, with harbour views, freshly cooked dishes and a generous spread that moves from bright Southeast Asian starters to steaks, seafood and a trio of shared desserts.
The meal includes three starters of pomelo rujak salad, tuna betel leaf and Hokkaido scallops. The choice of mains range from Indonesian-style three yellow-chicken and a banana leaf roast sambal sea bass to three available cuts of steak, accompanied by a side and desserts. There are also optional free-flow packages, from alcohol-free refreshment to bottomless Veuve Clicquot for a more celebratory finish.
Where: Shop OTE401, Level 4, Ocean Terminal, Harbour City, Tsim Sha Tsui
When: Saturdays, Sundays and public holidays, 11.30am-2.30pm
Price: HK$348; free-flow packages from HK$88


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Food and Drinks

The Orient Steakhouse at Harbour City, Hong Kong. Photo: Handout

Chef’s Cuts’ fifth anniversary dry-aged meat showcase. Photo: Handout

Weekend brunch at Zoku Restaurant & The Terrace at The Hari Hong Kong. Photo: Handout

The view at The Orient Steakhouse. Photo: Handout

Dish in Focus: Nagoya-style stuffed chicken wings at Always Joy

Always Joy’s Nagoya-style stuffed chicken wing offers rich umami flavours with a crisp finish. Photo: Handout

Matt Abergel and Lindsay Jang of Always Joy. Photo: Handout

Always Joy opened following much anticipation last year. Photo: Handout

Always Joy is a seasonal Japanese diner. Photo: Handout

Always Joy’s stuffed wings are a highlight. Photo: Handout

Drink in Focus: Daiquiri El Cáscara at Sugar King

Sugar King’s Daiquiri El Cáscara is something of an ode to the origins of the Daiquiri, and of the bar itself. Photo: Handout

Sugar King’s bodeguita-like interiors. Photo: Handout

Angel Chiu (left) and John Nugent, co-founders of Sugar King. Photo: Handout

Sugar King’s Daiquiri El Cáscara: simple, bold and citrusy. Photo: Handout

Word on the StrEAT: Hong Kong’s F&B scene spills the tea about annoying customers

Even the most delicious meals, such as this one at La Terrace at Louise, can occasionally be marred by rude or entitled guests, Hong Kong’s F&B professionals share. Photo: Nicholas Wong Sixteen Photography

Louise chef Loïc Portalier. Photo: Nicholas Wong Sixteen Photography

Angelo Aglianó, director of Tosca di Angelo. Photo: Handout

Honjo chef Kyle Lee. Photo: Handout

Founder and sommelier Mason Ng Yin-song at wine bar Maison Natsukashii. Photo: Karma Lo

John Nugent making cocktails at The Diplomat. Photo: Ben Marans Photography

Dish in Focus: Scotch egg at Avalon

Culinary director Jarrod Verbiak in the process of making the Scotch egg at Avalon. Photo: Jocelyn Tam

Avalon’s culinary director Jarrod Verbiak takes a luxe approach to comfort food. Photo: Jocelyn Tam

The ingredients for Scotch egg at Avalon. Photo: Jocelyn Tam

The Scotch egg dish at Avalon, fully prepared and plated. Photo: Jocelyn Tam

Unsung Eats: 5 best places to eat in Uluwatu, Bali

Uluwatu’s dining scene has grown well beyond beachside warungs to encompass some of Bali’s most exciting restaurants. Photos: Artisan; Masonry; Papi Sapi

Artisan Bingin offers Western classics with Mediterranean influences. Photo: Handout

The view from Mana Uluwatu. Photo: Leanne Mirandilla

Masonry’s menu includes Mediterranean-inspired dishes. Photo: Handout

Masonry’s interiors are minimalist but not austere. Photo: Handout

Papi Sapi is the place for barbecue lovers. Photo: Handout

Lifestyle

100 Top Tables

Dive into a meat feast at Chef’s Cuts, brunch on the terrace at The Hari Hong Kong’s Zoku, or take it slow this Sunday at The Orient Steakhouse


Dive into a meat feast at Chef’s Cuts, brunch on the terrace at The Hari Hong Kong’s Zoku, or take it slow this Sunday at The Orient Steakhouse.


Your Hong Kong weekend food guide for July 3-5

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Dive into a meat feast at Chef’s Cuts, brunch on the terrace at The Hari Hong Kong’s Zoku, or take it slow this Sunday at The Orient Steakhouse

Friday, July 3

Dive into a meat feast at Chef’s Cuts, brunch on the terrace at The Hari Hong Kong’s Zoku, or take it slow this Sunday at The Orient Steakhouse