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Good Eating - What’s New

Good Eating - What’s New
Sit back, relax and take a bite out of Hong Kong with Good Eating magazine – your authoritative guide to fine dining in Asia’s culinary capital
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
The Baker & the Bottleman’s hot cross doughnuts this Easter. Photo: Handout

Your Hong Kong food guide for Easter weekend

A special dinner at Tosca di Angelo in Hong Kong, a collaboration with jewellery brand Damiani. Photo: Handout

Your Hong Kong weekend food guide for March 26-29

Crispy codfish balls at Mesa by José Avillez, where the menu is a product of what the kitchen grows itself. Photo: Handout

Macau’s culinary festival blends luxury dining with sustainability

Supported byMacau Government Tourism Office
Dark chocolate covered stuffed medjool dates at Migas Hong Kong. Photo: Handout

Dish in Focus: Dark chocolate covered Medjool dates at Migas Hong Kong

Indigenous fats like shea butter provide livelihoods for rural women producers in Africa, but are often unknown to or dismissed by consumers. Photo: Shutterstock

Young chefs are turning food traditions into tools for global change

Supported byMacau Government Tourism Office
More from 100 top tables
Content from SCMP's Specialist Publications
Chilled Shabu-Shabu, Tosa Vinegar, Sprinkle Karasumi at Ushidoki. Photo: Handout
Food and Drinks

Ushidoki restaurant review: A full kaiseki meal with Wagyu in Hong Kong’s Central

A culinary experience curated by Yoshiyuki Kikuchi, known for his artistic interpretation of kaiseki dining, and veteran Michinori Hasegawa

Good Eating Edit

Good Eating Edit: Sheraton’s Tung Chung hotels celebrate the Lunar New Year

Food and Drinks

Bo Innovation restaurant review: ‘demon chef’ Alvin Leung blends art and kitsch

Food and Drinks

Plaa restaurant review: Seafood-centric fare with French flair and Thai flavours

Renowned chefs, Hong Kong-born Richie Lin and Bangkok’s Ian Kittichai, collaborate to serve up contemporary Thai-influenced cuisine

Gaeng Som - Mantis Shrimp, Bottarga, and Fingerroot at Plaa. Photo: Nicholas Wong Sixteen Photography
Food and Drinks

BluHouse restaurant review: chef Giovanni Galeota updates classic Italian fare

Purists seeking a classier vibe might not be tempted, but the results from the kitchen, and the rotisserie counter, are incredible

Good Eating

Heimat restaurant review: ‘Hometown’ German specialities at Hong Kong’s Central

Pretzel and spaetzle are on the menu, but highlights include Koenigsberger Klopse or pork dumpling with capers and gherkins, and Brittany lobster with 58-degree egg

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Nagamoto restaurant review: New highs in Japanese fine dining at Hong Kong’s Central

Every meal at Nagamoto is a full sensory experience, from the caviar-topped hassun platter served in an ornate basket to the veritable umami bouquet

Nimonowan creation at Nagamoto. Photo: Handout
Good Eating

Agora restaurant review: chef Antonio Oviedo’s take on modern Spanish fare

If you have a yen for Spanish fare beyond tapas, Agora offers a fine dining experience with a modern twist, based on available seasonal specialities

Good Eating Edit

Good Eating Edit: The new Palace Garden at Grand Lisboa Palace Resort Macau

The resort’s new crown jewel presents opulent chinoiserie-inspired interiors and multifaceted Cantonese cuisine, making for a sumptuous dining experience indeed

Good Eating Edit

Good Eating Edit: Hotly anticipated izakaya YAMA is now open in Hong Kong

Helmed by Michelin-starred chef Kaoru Mitsuhashi, YAMA at Royal Park Hotel serves up washoku and robatayaki with a modern twist – don’t miss its beef cutlet sandwich

Yama’s beef cutlet sandwich comes highly recommended. Photo: Yama
Good Eating

Nissa la Bella: gastronomic delights from the South of France

Top draws at this fine French restaurant are dishes like osso bucco, carpaccio de loup de mer and salade de poulpe

Nissa La Bella – fine cuisine from the South of France. Photo: handout
Good Eating

Sexy Crab at K11 Musea: kick off a love affair with tempting crustacean dishes

True to its name, this Tsim Sha Tsui restaurant specialises in crab – with a few suggestive neon slogans on the walls for dramatic effect

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Why Yong Fu probably has the best crab dishes you’ve ever tasted

No meal at Yong Fu is complete without the 18-cut raw crabs, while other stand-out items include giant cuttlefish and squid ink rice

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Bistro Les Papilles: small French bistro with larger-than-life fare

Dishes like duck leg confit with mashed potatoes and beef rib-eye with herb butter and goose-oil fries are not to be missed, but there’s also a dinner tasting menu with seven courses

Bistro Les Papilles’ crab and sea urchin with celeriac foam. Photo: handout
Good Eating

Etna: Sicilian delights at a neighbourhood Tin Hau restaurant

The eatery has an outdoor alfresco area – popular for drinks and snacks – and a menu that boasts items like softshell crab fettuccine and 24 carat gold saffron risotto

Etna’s Brandt beef. Photo: handout
Good Eating

Bibi and Baba: modest menu packed with delicious Malaysian favourites

The usual suspects feature on the list of dishes on offer at this restaurant in Wan Chai, including the refreshingly authentic otah and ayam goreng istimewa

Good Eating

Sushi Hakucho: Hong Kong’s very own Kyushu-style omakase eatery

The restaurant is one of many Japanese eateries along Minden Avenue in Tsim Sha Tsui but stands out for its fine ingredients and signature creations

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Chef Suzuki serves up memorable Japanese dishes at Chako in Wan Chai

With plenty of seating – whether alfresco and indoors at the counter or tables – Chako is a delightful restaurant with a focus on yakitori and sushi

Chako’s aburi osho sushi. Photo: handout
Good Eating

Baan Thai: house of authentic and delectable Thai favourites

The chefs at this restaurant in Shek Tong Tsui are Thai, helping to maintain the authenticity of the cooking, from the pad Thai to the pork laab

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Fiamma at Hong Kong’s Peak Galleria: Homestyle Italian cuisine in a lofty setting

This restaurant offers homestyle Italian fare, alfresco dining options, and cosy banquette seating indoors

Good Eating

Ando: Japan meets Argentina in sumptuous new-style cuisine

The restaurant offers two set dinner menus, the seven-course Presentacion and the eight-course Experiencia, both packing exquisite signatures made with the finest ingredients

A selection of sashimi at Ando. Photo: handout
Good Eating

Moon Yue in Causeway Bay: Top-notch Chinese cuisine in sleek surrounds

One of Causeway Bay’s newest addresses for Chinese cuisine, the restaurant offers set lunch and dinner menus that are quite reasonable

Stewed pearl rice with matsutake mushroom at Moon Yue. Photo: handout
Good Eating

How Tsim Sha Tsui restaurant Soil to Soul proves vegan cuisine can be refined

At the helm is certified specialist Gu Jin-kwang, who focuses on eco-friendly, vegan food philosophy using naturally cultivated ingredients

Good Eating

Nove at the Fringe: A fresh take on Hong Kong comfort food

Designer Albert Kwan – who also designed China Tang and China Club – adds his special touches to this restaurant in Central

Good Eating

Aria in Lan Kwai Fong: An authentic Italian-style night out in Hong Kong

The dishes are a modern twist on Italian fare – from traditional classics to secret family recipes

Scampi with foie gras at Aria. Photo: handout
Good Eating

Glasshouse Greenery: Asian delicacies with a Western twist

Peking duck pizza, sweet and sour pork burger, Hainan chicken risotto – the dishes served at this restaurant are examples of fusion cuisine done spectacularly well

Wagyu char siu and foie gras rice served with fried eggs at Glasshouse Greenery. Photo: handout
Good Eating

Cobo House: A new and exciting concept in K11 Musea

Chefs Ray Choi and Devon Hou are executive head chefs of Cobo House, and both have experience in some of the best kitchens in the city

Good Eating

Monsoon at Elements mall: Why Will Meyrick’s second Hong Kong eatery is truly delightful

The Bali-based Scottish chef showcases the best of modern Southeast Asian street food at Monsoon – and the flavours are undeniably authentic

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