It’s fair to say we’re spoiled for choice in Hong Kong right now – whether you’re planning a group dinner or keeping it simple with a date-night table, there’s always something new worth chasing.
The city’s chefs keep the pace fast, reworking favourites, pushing unexpected pairings, and rolling out menus that feel fresh without forcing it. Here’s our bite-sized guide to the new dishes and limited-time menus everyone’s talking about.
Read More: Feast Your Heart Out At Hong Kong’s Best New Restaurants
Lobby Lounge, Conrad Hong Kong
Even the clotted cream gets a spoonful of black truffle at Conrad Hong Kong’s Lobby Lounge. Begin the Autumn Truffle Reverie Afternoon Tea with Hokkaido scallop and apple-truffle salsa, then savour beef pastrami on charcoal bread with mustard mousseline and pickled shallot. On the sweet side, try the pear compote cake with white truffle, or discover black truffle in the vanilla rice pudding. Save the honey fig scone for last and spread it with house-made Earl Grey fig compote and a generous dollop of that clotted cream.
Lobby Lounge, Lobby/F, Conrad Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong, 2822 8891, eshop.conraddining.com
Hutong
Cocktails like the applewood-smoked ‘Misty Bamboo’ and the goji, passion fruit and hibiscus ‘Moonlight,’ finished with an almond lollipop, lead Hutong’s new ‘Tale of Mahjong’ series. The series also includes zero-proof options ‘Dong’, ‘Gentle South Wind,’ ‘West Twilight’ and ‘Northern Breeze.’ Guests draw a tile from a wooden mahjong case to find their drink, with sixteen creations dealt across four chapters – including the umami-forward ‘Nine Circle’ and East-West pours like ‘Plum Blossom’ and ‘Dual Bloom.’ A night at Hutong should always close on a winning hand, whether with the yang mei tartness of ‘Red Dragon,’ the mezcal-tequila ‘White Dragon,’ or the chrysanthemum gin and passion fruit soda of ‘Prosperity.’
Hutong, 18/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Kowloon, Hong Kong, 3428 8342, hutong.com.hk
Coffeelin Fortress Hill
Coffeelin Fortress Hill, best known for bringing Milanese coffee culture to Hong Kong, now gives regulars a reason to stay past their afternoon espresso with its first-ever dinner menu. Newly appointed head chef Johana Pulat draws from across Italy for the evening menu, serving regional dishes that range from crispy Florentine tripe and polenta topped with slow-cooked beef ragù to stewed baby octopus and a black pepper mussel pot. House-made pastas are the standout: squid-ink seafood ravioli arrives with fish broth poured tableside, hand-rolled pici is tossed in a Chianti reduction with Italian speck, and saffron egg pasta brings prawns together with a rich saffron cream sauce. Leave room for the caramelised mille-feuille or the Arrivederci – lemon sorbet, vodka and Prosecco – before exploring a new cocktail list from Rafael Arevalo, formerly of Club Bâtard. Coffeelin now serves dinner from 7pm to 11pm every Thursday to Saturday, turning its Fortress Hill flagship into both a daytime coffee stop and an after-dark dining spot.
Coffeelin (Fortress Hill), G/F, 228 Electric Road, Fortress Hill, North Point, Hong Kong, 6891 1200, www.sevenrooms.com
Bar Mind
A familiar side of Hong Kong comes into focus in Bar Mind’s third cocktail menu, ‘The Proustian Effect,’ which looks to cha chaan teng dishes, corner-shop sweets and street-cart snacks to stir memories through flavour and aroma. The Claypot Sour distils the flavours of claypot rice into black glutinous rice wine, toasted rice and Chinese sausage oil. The Satay Highball reworks satay beef noodles with tequila, mezcal, peanut butter and satay sauce, while Sweet Potatoni, Mighty Malty, a gummy chocolate creation and a Wong Kar-wai-inspired cocktail round out the ten-drink line-up.
Bar Mind, G/F, 11 Elgin Street, Central, Hong Kong, 2388 9719, Instagram: @barmindhk
TABIÀ
Childhood summers with their grandmother in the Dolomites inspire brothers Roberto and Riccardo Trento’s new four-course dinner tasting menu at TABIÀ (HKD$498 per person). At the 20-seat Caine Road restaurant, seasonal additions feature velvety leek and potato soup enriched with smoked pancetta, plus handmade butternut squash gnocchi with caramelised onions and pecorino. The signature Agnolotti del Plin returns with a short-rib ragù filling and beef jus, while mains range from seared snapper with creamed spinach to grilled pork collar with long beans. To finish, the Torta Bolzano nods to the restaurant’s Alpine heritage, pairing a traditional apple tart with vanilla gelato.
TABIÀ, 55 Caine Road, Mid-Levels, Central, Hong Kong, 5596 9596, www.tabiahk.com
KITCHEN, W Hong Kong
W Hong Kong’s KITCHEN celebrates Argentina’s grilling culture with its Argentine Grill Feast, a buffet menu developed with chef Daniel Adrian Diez of The Grand Patagonia Argentinian Steak House. Having worked at Buenos Aires institutions including Don Julio and Cabaña Las Lilas, Diez makes Argentine-style grilled beef ribs the focal point of the spread, served at the carving station. Oven-baked lobster comes with fresh chimichurri verde, while beef milanesas arrive topped with tomato sauce, finished with cheese. Butter-thyme roasted pumpkin, plus potato gnocchi in tomato sauce, complete the savoury selection, followed by homemade caramel custard. Available until 30 November, lunch starts at HKD$538 and dinner at HKD$848 per adult, plus 10% service charge.
KITCHEN, 6/F, W Hong Kong, Kowloon MTR Station, 1 Austin Road West, Tsim Sha Tsui, Kowloon, Hong Kong, 3717 2299, www.whongkong-shop.com
