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Lisa Cam

It has been a wet summer so far, but that has not dampened the enthusiasm for new restaurant openings in Hong Kong.
From a clandestine yakiniku counter in Causeway Bay to a Tokyo Wagyu specialist in Central, the city is buzzing with new Japanese options.
Meanwhile, a coffee brand from the United Arab Emirates brings rare Geisha coffee to the central business district, a popular pasta bar launches a new offshoot focusing on focaccia, and a new jazz bar arrives at H Queen’s.
Yuen Long gets a new customisable curry spot, Sai Ying Pun a Texas barbecue, and Causeway Bay welcomes a new Yunnan noodle bar.
Still hungry? A frozen yogurt brand from Spain will arrive later this month with 8,000 possible topping combinations.
Read on to find out more.
1. Yakiniku Yama Oku
In pre-Meiji Japan, Buddhist restrictions on eating livestock forced villagers to gather in secret mountain huts, cooking meat over hidden hearths and using coded names.
Yakiniku Yama Oku, newly opened at Cubus in Causeway Bay, revives that clandestine spirit. The 12-seat counter presents three omakase dinner menus, including the Yakiniku Rei (HK$1,480), which features sea urchin and Wagyu tartare, aged chateaubriand and Wagyu roll.
Other menu items include smoked cheek meat and aged tongue, dry-aged rump, and grilled oxtail.
3/F, Cubus, 1 Hoi Ping Road, Causeway Bay
2. Tanaka












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Tokyo’s revered meat specialist has officially arrived in Central. This is no ordinary steakhouse; it is an intimate Wagyu kappo counter defined by disciplined precision.
The star of the tasting menu is the “Tokusan” Matsusaka beef, which is one of Japan’s top three Wagyu brands, famed for its intense marbling and rich flavour.
The menu showcases this ultra-premium beef in different iterations, from a signature nori-maki – seaweed roll – to a fiery laziji (tenderloin in a Chinese spicy chicken style).
1/F, DL Tower, 92-96 Wellington Street, Central
3. Roasters Speciality Coffee House

One of the UAE’s premier coffee destinations has opened its Asia flagship at Alexandra House in Central.
Founded in Dubai in 2021, the brand sources its beans from 24 countries, including rare 90+ Geisha beans from Panama and Cup of Excellence coffee competition winners.
Beyond exceptional coffee, the all-day menu features indulgent offerings including the truffle mushroom Benedict croissant piled with fresh black truffle shavings, king crab brioche, black caviar rigatoni, and miso black cod. The San Sebastian cheesecake provides a decadent finish.
Alexandra House, 18 Chater Road, Central
4. The Spoon Focaccia












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Central’s popular pasta bar, The Spoon, has launched an entirely new sister concept just six months after its debut.
The Spoon Focaccia pivots from pasta to Italian flatbread, offering inventive focaccia creations alongside meat and seafood dishes shaped by chef Dylan Tan’s Malaysian roots.
The kitchen lightens traditional focaccia with a high-hydration, low-oil recipe and extended fermentation, yielding an airy base perfect for toppings like Parma and coppa di testa ham.
Show-stoppers include a honey butter focaccia dome stuffed with ricotta cream and guanciale (cured pork jowl), and Hong Kong-style French toast focaccia with banana and mascarpone.
Shop 1, Kar Ho Building, 35-39 Graham Street, Central
5. Curry Room

Curry Room, a new curry-themed cafe at Yoho Mall in Yuen Long, features an entirely vegan curry base. Guests can mix and match preferred mains and sides to craft personalised combinations.
The South Asia Curry Specials, served on a traditional thali platter, feature South Indian curry with lamb or slow-cooked beef cheek, alongside Indian-spiced rice, freshly baked naan, and sides like karaage (fried chicken) and hummus.
The four curry bases – Indian, Indian yogurt, Japanese and Thai – can be paired with barramundi, beef cheek, or karaage.
Shop 2002 & 2060, Level 2, Yoho Mall I, 9 Long Yat Road, Yuen Long
6. Take 5

Take 5, a new live music bar and cocktail venue, has opened inside the recently launched restaurant Avalon at H Queen’s in Central.
Named after the Dave Brubeck Quartet’s jazz classic, the intimate space offers a musical escape in Hong Kong’s urban jungle.
Five signature cocktails include Misty, with cocoa-washed tequila, Skylark with butterfly pea gin, and the spirit-forward Four. All are complemented with a rotating line-up of live vocalists and bands.
2/F, H Queen’s, 80 Queen’s Road Central
7. Myka Greek
Spain’s cult frozen yogurt brand Myka Greek is arriving in Hong Kong this month. If it’s anything like the Spanish outlets – where it has earned a devoted following across Madrid and Barcelona – expect nothing short of a dessert phenomenon.
The brand’s signature Greek frozen yogurt, made with premium Greek yogurt blended with goat’s kefir and milk, delivers a dense, creamy texture and a pleasingly tangy flavour that sets it apart from traditional ice cream.
With more than 30 rotating toppings and over 8,000 flavour combinations, the customisable experience features Mediterranean-inspired indulgences: pistachio, honey, extra virgin olive oil, baklava, and its signature Mykataifi topping.
Wellington Street, Central
8. Smoke & Barrel

Hong Kong’s beloved Texas barbecue institution Smoke & Barrel has opened a second location in Sai Ying Pun. Building on the success of its Central flagship, the new venue brings the brand’s signature low-and-slow smokehouse cooking, such as the legendary 16-hour smoked brisket, further west.
Diners can look forward to smoked cumin lamb ribs, only available at the Sai Ying Pun location. The new branch also offers Smoke & Barrel’s famous weekend brunch (HK$300) and features the famous smokehouse communal platters, jalapeño poppers and more.
Shop 1, UG/F, True Light Building, 100-106 Third Street, Sai Ying Pun
9. Yinmi
The renowned Dali-based restaurant Yinmi, known for its Yunnan rice noodles, has opened its third Hong Kong branch at Times Square in Causeway Bay.
The new outpost brings the brand’s signature dining ritual, where diners can assemble nearly 20 premium toppings, such as Yunnan Xuanwei ham, fresh shrimp, abalone and quail eggs, into a stone bowl heated to 300 degrees Celsius (572 degrees Fahrenheit).
The signature broth is simmered for 16 hours with fresh chicken and pork bones. New to the menu is a vegetarian option with a nine-grid wooden box presentation of wild mushrooms from Yunnan.
Shop 1104, 11/F, Times Square, 1 Matheson Street, Causeway Bay
10. Ninetta

Soft-open now is Central’s newest Italian hotspot, from a seasoned trio whose resumes include the Michelin-starred Estro and the sadly-missed Testina. Chefs Marco Xodo and Antimo Maria Merone have joined forces with general manager Graziano De Gregorio to launch a trattoria where tables heave with family-style plates including veal chops, wood-fired threadfin, 600g (21oz) rib-eye and a large menu of handcrafted pasta. Classics such as bruschetta, veal tonnato and tiramisu are all present.
3/F, M88, Wellington Place, 2-8 Wellington St, Central


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Food and Drinks

Sea urchin and Wagyu ichibo tartare, Wagyu beef sushi, and smoked cheek meat with Japanese sauce from Yakiniku Yama Oku in Causeway Bay, one of 10 new restaurants in Hong Kong we recommend trying in July 2026. Photo: Yakiniku Yama Oku

Roasters Speciality Coffee House in Central sells premium coffee, including Geisha coffee, and offers indulgent all-day dining. Photo: Roasters

South Indian curry with lamb from Curry Room in Yuen Long. Photo: Curry Room

The interior of Take 5, a new live music bar in Central’s Avalon restaurant. Photo: Take 5

Various dishes at Smoke & Barrel. Photo: Smoke & Barrel

Ninetta in Central is a casual trattoria opened by (from left) Antimo Maria Merone, Marco Xodo and Graziano De Gregorio. Photo: Instagram/ninetta.hk

Hong Kong’s dai pai dong street-food stalls go upscale. Can they recreate the same magic?

 Typhoon Shelter Wok‑Fried Lobster (centre) and other dishes on the Hong Kong Sizzle menu at The Lounge. Photo: Four Seasons Hong Kong

A chef at The Lounge at Four Seasons Hong Kong cooks an item from executive chef Maxime Luvara’s Hong Kong Sizzle menu, which pays homage to Cantonese dai pai dong-style cuisine. Photo: The Lounge @ Four Seasons

ArChan Chan, head chef of Hong Kong Cantonese restaurants Ho Lee Fook and Peng Leng Jeng, says dai pai dong are “the heartbeat of Hong Kong dining culture”. Photo Jocelyn Tam

A selection of stir-fried dishes at Peng Leng Jeng, a dai pai dong-inspired restaurant in Hong Kong. Photo: Peng Leng Jeng

Typhoon shelter wok‑fried lobster (centre) from the Hong Kong Sizzle menu at The Lounge at Four Seasons Hong Kong. Photo: Four Seasons Hong Kong

(Clockwise, from top) Typhoon shelter-style deep-fried whole mantis shrimp, fried noodles with shredded cabbage and pork lard in soy sauce, and stir-fried fish maw with shrimp paste. Photos: Jing @WellWellWell

Wu Yuk-ming, head of business at Maxim’s Caterers, says Jing @WellWellWell is “preserving the dai pai dong logic of heat and craft and then expressing it through a more structured, high-end dining system”. Photo: Jing @WellWellWell

7 top Hong Kong restaurants offering fine food at bargain prices this summer

Crab shell stuffed with crabmeat from Ming Court in Wan Chai, Hong Kong. The restaurant has launched a new HK$788 daily set menu, put together by award-winning chef Tsang Chiu-king. Photo: Ming Court Wan Chai

A tin of Amigo’s own caviar is part of the six-course Amigo Caviar Indulgence menu. Photo: Amigo

Interiors Photo: Cuisine Cuisine IFC

Roasted Iberico lamb ribs from Casa Lisboa in Central. This dish is part of the restaurant’s three-course Portuguese lunch for HK$268 per person. Photo: Casa Lisboa

Braised Kanto sea cucumber from Ming Court in Wan Chai. Photo: Ming Court Wan Chai

Grilled rack of pork from CulinArt 1862 in Causeway Bay. Photo: Culinart 1862

Chicken cordon bleu from Jean-Pierre in Central. Photo: Jean-Pierre

Highland plateau selection from Jija in Tsim Sha Tsui. Photo: Jija

Bear’s paw and monkey brain? Not in this US$2,000 Manchu-Han imperial banquet in Hong Kong

Dishes from Chinesology’s Tales of History tasting menu, which reimagines the legendary Manchu-Han banquet. Photo: Chinesology

Wan Tat-kong says it is not possible to recreate a complete Manchu-Han banquet today, as the modern palate would find many of the historical ingredients distasteful. Photo: Chinesology

A photocopy of the menu of one of the meals of the Manchu-Han banquet held at Hong Kong’s Ambassador Restaurant in 1977. Photo: Lisa Cam

A group photo of the kitchen and some of the front-of-house staff who took part in the 1977 recreation. Photo: Lisa Cam

A photo of Wan (right) from 1998 with a pair of cooked bear’s paws. Photo: Lisa Cam

Wan (left) and Saito Chau discuss the menu from the past. Photo: Chinesology

Premium ingredients such as sea cucumber remain on the menu. Photo: Chinesology

Lifestyle

Food & Drink

Two outlets offering prime Japanese beef, an Italian flatbread specialist and a cult Spanish yogurt brand are among new offerings in July


Two outlets offering prime Japanese beef, an Italian flatbread specialist and a cult Spanish yogurt brand are among new offerings in July.


10 new Hong Kong restaurants and bars to try in July 2026, from Wagyu to focaccia

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Two outlets offering prime Japanese beef, an Italian flatbread specialist and a cult Spanish yogurt brand are among new offerings in July

1. Yakiniku Yama Oku

Two outlets offering prime Japanese beef, an Italian flatbread specialist and a cult Spanish yogurt brand are among new offerings in July