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Food & Drink

Food trends, restaurant and bar recommendations, plus rising chefs to know

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Where to eat in Hong Kong
100 Top Tables
Restaurant Guide 2025
Terrace Boulud on the rooftop of Landmark Prince’s. Photo: courtesy Terrace Boulud

Hong Kong’s hottest new openings, from Terrace Boulud to Ramenya Shima

New Openings
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A bite of banana at Central Yards Edible Art Fair, where galleries pair art movements with real food. Photo: courtesy of Central Yards Edible Art Fair
Yamamoto Hamburg’s spicy mentaiko hamburg. Photo: courtesy Yamamoto Hamburg
Yurt is championing Central Asian cuisine in Hong Kong. Photo: Jocelyn Tam
Cattle at Mayura Station, located on the Limestone Coast of South Australia. Photo: courtesy Mayura Station
Baking Social’s Christmas Cookie Social event featured treats in all shapes and sizes. Photo: Leo Thom
Kinmedai with lemon leaf and zucchini at Ébauche. Photo: Ébauche
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Lunar New Year dishes at Hotel Icon’s Above & Beyond restaurant. Photo: courtesy Hotel Icon
Macau’s late-night dining culture sets the city aglow. Photo: Jocelyn Tam
The soft boiled egg and avocado toast from Matchali. Photo: courtesy Matchali
Wing Lei Bar’s espresso martini. Photo: Jocelyn Tam
Chef Yoshiteru Ikegawa uses Kishu binchotan, a revered type of charcoal from Wakayama prefecture. Photo: courtesy Torikaze
Chef Ardy Ferguson (centre) and his mentor, chef Vicky Lau (right), at the S.Pellegrino Young Chef Academy Competition in Milan, Italy. Photo: courtesy S.Pellegrino

In the heat of competition, this young chef kept a cool head

Food and Drinks
The Napa Valley’s Château Montelena is collaborating with Hong Kong restaurant Lai Ching Heen for a wine pairing dinner. Photo: courtesy Château Montelena
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Saicho is just one of many labels offering non-alcoholic beverage options today. Photo: courtesy Saicho
Kowloon Bay trattoria Mi Manchi’s octopus rigatoni with XO sauce. Photo: courtesy Mi Manchi
A dessert of durian espuma, blackberry and jasmine by Miko Calo. 06NOV25 SCMP / Jocelyn Tam
‘Tis the season for cocktails. Photo: Jocelyn Tam
Marc Hofmann (right), co-founder of Jean-Pierre, with chef de cuisine John Troupis. Photo: Jocelyn Tam
An “East-meets-West” festive tablescape by Gloria Chung. Photo: Jocelyn Tam

A Christmas table built from grapes, radicchio and a single red chilli

Food and Drinks