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Lisa Cam

July sees two big new Korean restaurant openings in Hong Kong, with one specialising in pork rice soup and another in Korean beef offal.
Meanwhile, Causeway Bay sees a spicy new addition in a Sichuan hotpot restaurant that promises to go beyond fiery mala flavours.
Breathing fresh air into the nightlife scene is a bar that promises great beats as well as a mean cocktail.
Read on for this month’s newest restaurants.
1. Sichuan Rouge

Causeway Bay’s restaurant scene has a hot new addition in Sichuan Rouge, at Soundwill Plaza II – Midtown.
Helmed by chef Hu Taiqing and local veteran chef Kenny Chan, the restaurant promises to redefine Sichuan cuisine and go beyond fiery mala flavours.
The 1,000 sq ft (93 square metre) space channels 1930s Hong Kong vibes with its dark wood furnishings, ornate lanterns and crimson velvet accents.
The menu showcases 24 Sichuan flavour profiles using over 40 spices imported from the Chinese province, with dishes such as mapo tofu with whole lobster, and Chengdu-style sliced beef tripe.
27/F, Soundwill Plaza II – Midtown, 1-29 Tang Lung Street, Causeway Bay
2. Um Yong Baek

South Korea’s cult-favourite dwaeji gukbap (pork rice soup) chain has set up its first Hong Kong outpost in Central.
The signature dishes at the chain’s original location in Busan feature four variations that include thick or clear broth with premium pork cuts, served unseasoned for personal flavour adjustments.
Its Singapore branches, the brand’s first locations outside Korea, serve up pork barbecue for dinner.
22 Stanley Street, Central
3. Grindie

Hong Kong’s beloved dessert shop Grindie has opened a new branch in Causeway Bay, selling pistachio-infused treats and a rotating line-up of summer fruit shaved ice in celebration of its new location.
Stand-outs include the pistachio French butter croissant and the pistachio latte.
The shop is offering monthly shaved ice specials, starting with pink white peach in June, followed by Japanese white peach in July and rose lychee in August.
Shop 3-7, Empire Court, 2-4 Hysan Avenue, Causeway Bay
4. Moodle by The Grand

Chinese noodle specialist Moodle by The Grand has opened at Hopewell Centre in Wan Chai.
Helmed by chef Yao Li, the restaurant showcases regional specialities such as Qishan vinegar noodles and Shanxi longevity noodles, offering diners an authentic taste of China’s noodle heritage.
The menu also features herbal teas with elements of traditional Chinese medicine, and creative dishes like cherry foie gras.
Shop 404-405, 4/F, Hopewell Mall, 183 Queen’s Road East, Wan Chai
5. Gossip

Gossip is a new cocktail club in Central that blends high-end mixology with theatrical flair.
Inspired by traditional masks from around Asia, the venue crafts unique drinks with distinct flavours, like the Hannya, with yuzu kosho, and the Nuoxi, which is spiced with Sichuan pepper.
At night, the lounge transforms into a pulsating club with R&B and hip-hop beats.
3/F, Foco Building, 48 Cochrane Street, Central
6. Gamtai

Hong Kong’s first Hanwoo gopchang – Korean beef offal – speciality restaurant has opened in Tsim Sha Tsui, using premium Korean Hanwoo beef.
The highlight is the grilled beef intestines that are crispy on the outside and chewy on the inside, served in a mixed platter with small and large intestines, abomasum – the fourth stomach – and heart, plus fresh vegetables.
For those who are less adventurous, the restaurant also serves brisket and marinated ribs.
1G Kimberly Street, Tsim Sha Tsui
7. Shoo Loong Kan

Shoo Loong Kan, a Sichuan hotpot chain with many global outlets, has opened its Hong Kong flagship at Causeway Bay’s Lee Theatre.
Known for its 160-day fermented Tianfu broth and premium ingredients, the brand is consistently ranked among China’s top three hotpot chains year after year.
The Chengdu franchise is celebrated for its spicy beef tallow broth base and traditional techniques, as well as its blend of bold Sichuan aesthetics with modern design.
Shop A, 17/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay
8. Aer

Aer, on Staunton Street in SoHo, is a bold dining and music venue blending inventive cocktails, comfort food and immersive sound.
Helmed by The Old Man’s bar master Nikita Matveev, Aer features creative twists on drinks, like pandan Midori Sours and keg-aged cocktails, while chef Andy Mast serves smoky wings and Irish-inspired spice bags.
Music takes centre stage, with a custom sound system and weekend vinyl DJs spinning genres from jazz to EDM.
UG/F, Ming Hing House, 52-56 Staunton Street, Central
9. Thai Pai Dong

The popular Thai restaurant in Jordan, which received a Bib Gourmand distinction from the Michelin Guide in 2025, will soon open its first outpost in Central, on Staunton Street near the escalators.
Diners can look forward to indulging in dishes such as Wagyu boat noodles and satay skewers.
4 Staunton Street, Central
10. Le-Ta-Su

One of Japan’s favourite shabu-shabu (Japanese hotpot) chains has opened at Times Square in Causeway Bay.
The chain is famed for its budget-friendly solo meals, and new location offers sets starting at HK$68 (US$8.70).
There are five soup bases to choose from, such as kombu seaweed and green tea, mala, and sesame dan dan.
The set includes a meat of your choice served with udon noodles and vegetables.
Shop B213-B214, B2/F, Times Square, 1 Matheson Street, Causeway Bay
11. Peng Leng Jeng

Those who love Hong Kong’s dai pai dongs (open-air restaurants) can rejoice in this latest pop-up concept.
Peng Leng Jeng in Central has taken up residence in Black Sheep Restaurants’ staff canteen in SoHo, running until August 31.
Late-night revellers can sample the signature stir-fries from 9.30pm until late.
At the helm is Ho Lee Fook’s ArChan Chan, with the menu designed alongside her colleague Jonathan Leung.
Patrons can look forward to dishes such as typhoon shelter corn, salt and pepper squid, crispy oyster omelette, pork lard rice, black bean and chilli clams and, of course, Chan’s signature “Stir-fry King” dish.
1/F, Staunton Suites, 22 Staunton Street, Central


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Mapo tofu with whole lobster at Sichuan Rouge. Photo: Sichuan Rouge

Um Yong Baek specialises in dwaeji gukbap (pork rice soup). Photo: Instagram/joychong

A trio of seasonal sorbet bowls at Grindie. Photo: Grindie

A noodle dish at Moodle by The Grand. Photo: Moodle by The Grand

Gossip’s Nuoxi cocktail is spiced with Sichuan pepper. Photo: Gossip

Gamtai specialises in Hanwoo gopchang – Korean beef offal using premium Korean Hanwoo beef. Photo: Instagram/gamtai_hk

A variety of meat cuts at Shoo Loong Kan. Photo: Shoo Loong Kan

At Aer, music takes centre stage. Photo: Aer

A selection of dishes at Thai Pai Dong. Photo: Instagram/thaipaidong.hk

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A selection of dishes at Peng Leng Jeng. Photo: Peng Leng Jeng

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No Title is located on Gough Street in Central. Photo: Instagram/tomytong

Iced chocolate and hot chocolate drinks are also on the menu at Doppio. Photo: Doppio

The outside of Dozy’s newest location. Photo: Instagram/dozyhk

The contrast of dark grey and bright orange defines A Kafe, a new coffee shop in Yuen Long. Photo: A Kafe

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Bowls of beef brisket noodles at Kau Kee Restaurant. Photo: Instagram/aiqibabe

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Items from The Butterfly Room’s afternoon tea set, which La Liste named the world’s joint best in 2025. Photo: Rosewood Hong Kong

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Chandu’s Mata Hari cocktail is named after a Dutch dancer and courtesan. Photo: Facebook/Chandu

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A cocktail titled Sesame from the Korea-inspired menu at Junior the Pocket Bar. Photo: Junior the Pocket Bar

Jade Harbour is part of The Bund menu currently offered at Junior the Pocket Bar, inspired by the Shanghai district. Credit: Junior the Pocket Bar

For its Korean Joseon dynasty-inspired menu, the interiors of Junior the Pocket Bar featured dragons. Photo: Philipp Meier

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The drinks at Roxy are based on classics, but are given their own spin. Photo: Facebook/Roxy

Last Word has finessed tipples that were invented in the 1920s. Photo: Philipp Meier

Last Word’s eponymous cocktail is a classic, blending gin, maraschino liqueur, green chartreuse and lime. Photo: Instagram/@lastwordsg

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A hot new Sichuan addition, a South Korean cult favourite and a dai pai dong concept are a few of the latest Hong Kong spots to look out for


A hot new Sichuan addition, a South Korean cult favourite and a dai pai dong concept are a few of the latest Hong Kong spots to look out for.


11 new Hong Kong restaurants and bars to try in July 2025, from hotpot to pork rice soup

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}A hot new Sichuan addition, a South Korean cult favourite and a dai pai dong concept are a few of the latest Hong Kong spots to look out for

1. Sichuan Rouge

A hot new Sichuan addition, a South Korean cult favourite and a dai pai dong concept are a few of the latest Hong Kong spots to look out for