Hong Kong’s hottest new openings, from Manmaru to Estuary by Vicky Cheng
Discover Hong Kong’s latest dining delights: jacket potatoes galore at Butter Babe, the finest Neapolitan pizzas at Fugazzi, modern haute cuisine with an Asian twist at Estuary by Vicky Cheng and Kansai-style eel at Manmaru
Butter Babe
Jacket-potato stands serving spuds crowned with all manner of toppings are all the rage in Britain. Now, the comfort food has found its way to Hong Kong through Butter Babe. With the help of imported cast-iron ovens, these baked potatoes achieve a satisfyingly crackly exterior and a soft interior mash. Opt for the classic cheese and beans or the sour cream and chives, or go the fusion route with Japanese curry, with a choice of plain, honey, garlic or rosemary butter to customise your starchy snack.
16 Gough Street, Central
Fugazzi Pizzeria Napoletana
Neapolitan pizza this way struts, thanks to Fugazzi, whose pride and joy is the handcrafted Stefano Ferrara Forni oven, a bespoke piece of equipment from the “City of Sun” that’s conferred rock-star status in the kitchen for its excellent temperature- and moisture-regulation properties. It allows for pizzas such as the Carbonara, with fior di latte, guanciale, egg yolk and pecorino romano, and the Rustica, with pesto, smoked scamorza and Napoli sausage, to come out perfectly blistered and shatter-crisp.
Shop L202, 2/F, Cullinan Sky Mall, 10 Concorde Road, Kai Tak
Estuary by Vicky Cheng
Building on the roaring success of Wing placing second on the 2026 list of Asia’s 50 Best Restaurants, and the continued popularity of one-Michelin-star Vea, Vicky Cheng ventures into the neighbouring SAR for his third effort. Estuary, at the Capella hotel, is a “full-circle” return to roots for the French-trained chef, focusing on modern haute cuisine with considered notes of Asian influences adding colour to the dishes. “Nourishing” is the keyword of the debut seasonal tasting menu, featuring hero ingredients such as Dauricus caviar, blue lobster, white asparagus and fish maw.