Hong Kong’s hottest new openings, from Le Le’s launch to Thong Smith’s debut
Progressive Vietnamese arrives in the form of Le Le, while Bangkok’s cult-favourite boat noodle specialist Thong Smith debuts in Wan Chai
Le Le
To celebrate its 10th anniversary, ZS Hospitality Group introduces Le Le, a progressive Vietnamese concept rooted in the heritage of the group’s chairwoman, Elizabeth Chu Yuet-han. Named after Vietnam’s famed whistling duck, the restaurant explores the intersection of Indochinese vibrancy and Cantonese technique. Led by chefs Elvin Lam and Le Minh Duc, the kitchen elevates childhood staples such as pho and xoi man through a fine-dining lens. The moody, indigo-accented space functions as a “home away from home”, spotlighting artisanal Vietnamese crafts.
3/F, 8 Lyndhurst Terrace, Central
Gyu+bar by Miyoshi
Fire meets finesse at this new Japanese-French bistro now open in Causeway Bay. Featuring a menu designed by Tsutomu Ito, of Kyoto’s Niku no Takumi Miyoshi, the kitchen uses a custom lava-rock kiln and lychee wood to sear premium A5 Wagyu at 500 degrees Celsius. Signature dishes such as the wood-fired “Char Shu” brisket bridge the gap between rustic open-flame cooking and Gallic technique. A 100-bottle cellar and Zen-inspired interiors round out the restaurant’s brand of high-end, smoky theatricality.
Shop 401 & 404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay
Thong Smith
Bangkok’s cult-favourite boat noodle specialist has made its international debut in Wan Chai. Moving beyond the street-side “small bowl” tradition, Thong Smith’s Hong Kong outlet pairs an eight-hour simmered broth with premium Australian Wagyu and Kurobuta pork in its hero bowl. Alongside the rich, blood-thickened soup, diners can expect city exclusives such as Karn’s Fried Rice and charcoal-charred Ko Lae chicken.