Hong Kong’s hottest restaurants and bars in May

Hong Kong's dining scene is buzzing with an eclectic array of new establishments this May. From authentic Argentinian steakhouses to Hong Kong's first cheese omakase, these fresh arrivals are enriching the city's gastronomic landscape. Check out the best new restaurants in Hong Kong below. 

Pintxos by Bàrbar

Wan Chai is welcoming a vibrant new addition to the neighbourhood. Rustic eatery Pintxos by Bàrbar pays homage to the dining culture of Spain's Basque Country, where pintxos – small, savoury bites traditionally served on bread – are a much-loved snack. In a playful twist, diners select items from an order form to create their own custom platter of freshly made pintxos, with both classic options and creative, locally inspired variations to choose from. The restaurant’s warm wooden accents and colourful tiles evoke the ambience of a Spanish tavern, creating a laid-back space that’s perfect for pre-dinner bites or evening gatherings.

G/F, 22 Ship Street, Wan Chai, 2529 3128

Roucou

Introducing Hong Kong's first cheese omakase. Founded by expert fromager Jeremy Evrard, Roucou unites French and Japanese culinary traditions to create a distinct dining experience. The menu is brimming with cheeses of every variety, prepared in a multitude of ways. Signature dishes include the melted open sandwich on buttery puff pastry and baked Baron Bigod, a brie-style cheese topped with cep mushrooms. Bar talent Bryson Rivera complements these offerings with an array of Japanese-inspired cocktails. For a more intimate experience, an exclusive eight-seat omakase counter tucked behind a traditional washi door offers a curated pairing menu. 

G/F, 28 Aberdeen Street, Central

LMO Freshly Baked

The Landmark Mandarin Oriental is unveiling a second branch of its grab-and-go eatery LMO Freshly Baked . The new outpost in the Landmark Atrium will be stocked with a selection of fresh delicacies imagined up by celebrated chefs Richard Ekkebus and Carles Codina. Kickstart your day with the signature vegan croissant or Danish pastry, available in an assortment of seasonal flavours. Heartier options include warming soups like beef minestrone and butternut squash, or chunky sourdough sandwiches. Seasonal cakes, such as the delectable matcha and raspberry cream cheesecake, are made daily in limited quantities, so make sure to arrive early to snag one.

Shop 233-234, 2/F, The Landmark, 15 Queen's Road Central, 2132 0188

Tanukikoji

Solo diners will want to make a beeline for Tanukikoji , where steaming bowls of shabu shabu come in individual sets. Feast on cuts of Tokachi wagyu and Hokkaido pork, steeped in your choice of speciality soup. Each soup is made fresh using an ichiban dashi broth of kombu (kelp) and salmon bonito flakes; some, like the limited-edition Hokkaido sea urchin soup, are made to cover just 80 servings daily. Other tasty options include the oyster broth, curry broth and a special Hokkaido milk broth. Each set comes with a selection of vegetables and helping of Hokkaido Nanohana rice.

Shop 4, G/F, Haven Court, 128-138 Leighton Road, Causeway Bay

Perfume Trees Gin by Tankyu Distillery

Hong Kong gin maker Tankyu Distillery is branching out with a cool new bar on Hollywood Road. Perfume Trees Gin by Tankyu Distillery is the perfect expression of the brand’s commitment to crafting top-notch gin with a Hong Kong character. The menu features inventive cocktails crafted using Tankyu Distillery’s signature gins, fruit wines and liqueurs. The Sweet & Bold Espresso, which combines the brand’s Thence 19 strawberry wine with its Pale Ink coffee liqueur, is a must-try. The culinary offerings are equally impressive, with standouts including gin-cured cherry tomatoes stuffed with smoked salmon, and a decadent tiramisu soaked in coffee liqueur.

Shop 301, The Mills, 45 Pak Tin Par Street, Tsuen Wan 

Picanhas'

Meat lovers will be in their element at Picanhas' , an authentic Argentinian steakhouse helmed by chefs Billy Otis and Johnny Glover. The signature picanha (rump cap) is available in three varieties – 200-day grain-fed Black Angus, house dry-aged Black Angus, or luxurious M9+ Wagyu – each drizzled with house-made chimichurri sauce. For sharing, there's the 1kg T-bone or 1.2kg tomahawk, both served with triple-cooked chips, fresh salad and a choice of sauces. Save room if you can for the classic empanadas, filled with slow-cooked beef or provoleta cheese, best enjoyed with a glass of Malbec.

Shop A, G/F, 27-29 Elgin Street, Central

Jamba

American smoothie brand Jamba makes its Hong Kong debut at K11 Art Mall, bringing its usual colourful medley of fruit smoothies, nutrition bowls and light bites prepared using carefully sourced ingredients to the city. If you’re grabbing a smoothie, crowd favourites include tropical mango, classic strawberry and invigorating greens and ginger. For those seeking something more substantial, the açaí smoothie bowl blends antioxidant-rich açaí with crunchy granola and fresh fruit. You’ll also find new Hong Kong-exclusive menu items like egg tarts, as well as savoury bites such as sausage rolls and ham cheese puffs. 

Shop B101A, B1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui

April: new familiar faces 

Roganic

Simon Rogan's one Michelin-starred and Michelin Green-starred Roganic has a striking new location in Lee Garden One. The restaurant continues to uphold its celebrated farm-to-table philosophy, while showing its commitment to sustainability: the interior features stunning wooden fixtures crafted from locally felled trees, and the bar counter is made using recycled materials by local artist Eunis Cheung. Meanwhile, the kitchen is swapping its tasting menus for a novel sharing format. Diners can savour creative dishes such as maitake mousse with wagyu ox tongue and dry-aged Guangdong duck with 100 flower honey. 

Shop 402-403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2817 8383

Tabià

At Tabià , founders Roberto and Riccardo Trento are recreating the scenes and flavours of their childhood summers spent with their grandmother in Italy's Dolomite mountains. The cosy 20-seat restaurant on Caine Road is styled with blonde woods and warm colours, recalling the rustic, convivial ambiance of an Alpine farmhouse. The menu showcases traditional, hearty mountain fare – think meatball, pasta and polenta dishes that highlight the region's wild mushrooms, game meats, Alpine cheeses and aromatic herbs. It’s an accessible and comforting taste of northern Italy. 

55 Caine Road, Mid-Levels

Spice Bazaar

Head to the fourth floor of Prat Avenue in Tsim Sha Tsui for Indian tandoor barbecue at Spice Bazaar . The restaurant is the brainchild of executive chef Balram Yadav, whose three decades of culinary experience include four years as a chef for the Dubai royal family, and hospitality veteran Imran Khaleel. The menu honours India's culinary heritage while incorporating contemporary twists. Two standout creations are the Hyderabadi lamb shank biryani, a layering of tender meat and aromatic rice, and the keema pav, featuring New Zealand minced lamb topped with grated hard-boiled eggs and served with buttery toasted buns.

4/F, 10 Prat Avenue, Tsim Sha Tsui

Path

An intimate eight-seater restaurant tucked away in Tsim Sha Tsui, Path is helmed by rising star chef Tony Mok. Drawing both on his Cantonese roots and experience in prestigious Western kitchens, Mok offers a refined-casual approach to Chinese cuisine. His seasonal tasting menu features creative interpretations of traditional dishes, such as croustade with strawberry hot sauce and fresh uni, salt-cured saba with cherry dressing, and crab dan dan noodles with roasted cashew nut sauce. Chef Tony's inventive approach extends to the design of the small, sleek space, which features thoughtfully repurposed counter tables.

1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui

La Rambla by Catalunya

Beloved Spanish haunt La Rambla by Catalunya has reopened following an extensive renovation, showcasing a vibrant new design that draws inspiration from Antoni Gaudí with intricate Spanish tiles and traditional red brick. The refreshed menu combines signature favourites like the Segovian suckling pig – carved tableside for extra theatrics – with new creations like oxtail and red wine caramelised onion tart tatin with foie mousse. The restaurant's La Terraza terrace now channels Barcelona's beach culture with warm yellow décor and chic lounge seating, making it an ideal spot for sunset drinks with harbour views.

3071-73 Level 3, IFC Mall, Central, 2661 1161

Shanghai Plus

An exciting addition to Wan Chai, Shanghai Plus has opened inside the newly renovated Shui On Centre. Executive Chef Edmond Ip has been perfecting wok hei and slow-braising techniques for over 20 years, and his menu brims with dishes that fuse Shanghainese and Cantonese cuisine. Highlights include Shanghai fried pork ribs with balsamic vinegar, black sugar and aged tangerine peel, and the double boiled silken tofu flower soup with matsutake mushroom served in whole coconut. Meanwhile, the generously-sized space – comprising a dining hall and four private rooms – marries Chinese and French aesthetics for maximum grandeur.

Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai, 2886 2818

Servo

Culinary powerhouse trio Shane Osborn, Michael Smith and Didier Yang have cooked up a fun new venture. Servo takes inspiration from Australia's iconic pit stops, offering tasty bites and warm welcomes. The all-day menu comprises elevated comfort dishes, from breakfast classics like smashed avocado on sourdough with chilli jam to hearty homemade favourites like “chook” pie with chicken, leek and mushroom. As night falls, Servo transforms into a relaxed social hub, serving charcuterie and cheese boards alongside an impressive selection of Australian wines and a soundtrack of classic Aussie rock.

G/F, 17-19 On Lan Street, Central

March: Where world wonders meet local legend

Lala 

At new Soho restaurant Lala , decorated chef Franckelie Laloum and hospitality veteran Michael Larkin present their vision of modern French dining. The menu reimagines classic French cuisine with a lighter, contemporary touch, featuring dishes such as parsley-garlic frog legs, sweetbread and langoustine vol-au-vent, and charcoal-grilled turbot with hollandaise. Pastry chef Natalie Leung, formerly of Louise, crafts sophisticated desserts, while head of bar Pawel Mikusek serves up perfectly executed classics like martinis and old fashioneds. Street artist Elsa Jeandedieu, whose works can be spotted around the city, livens up the restaurant’s interior with a striking mural.

G/F, 29 Lyndhurst Terrace, Central, 5200 3915

Niwa

Uniting a serene atmosphere with meticulous cooking, omakase restaurant Niwa is a welcome addition to Soho. The intimate 18-seat venue, conceptualised by Yuki Yasukagawa's Design East, utilises minimalist design to create a zen-like tranquility. Meanwhile, Niwa’s culinary team shows a mastery of skill in dishes like snapper fish sashimi with yuzu vinegar, or caviar with sea urchin and hairy crab in a Japanese white vinegar jelly. Binchotan charcoal is used for grilled specialties including wagyu ox tongue, while a Buddhist-inspired vegetarian menu further showcases this restaurant’s care and attention.  

G/F & Cockloft Ichang House, 61 Caine Road, Central, 2104 5333

Chiu Bistro 

For authentic Chiu Chow flavours in a relaxed yet stylish setting and at affordable prices, head to Chiu Bistro . The highlight of this trendy new eatery is its individual Chiu Chow-style hot pot sets: diners can choose from three distinctive broths, including a hearty beef offal in clear broth and fragrant coriander-seasoned soup with century eggs, accompanied by an assortment of premium ingredients and traditional meatballs. The lunch menu features customisable Chiu Chow noodle sets, while set lunches present a curated selection of classics. Complete your meal with a cup of house-made tea.

Shop 265, 2/F, Cityplaza, 18 Taikoo Shing Road, Tai Koo, 5599 8138

Hoi King Heen 

Following renovation, the InterContinental’s star restaurant Hoi King Heen unveils an elegant new design inspired by traditional siheyuan architecture, with a spacious courtyard-style dining room that branches into two wings. Executive Chinese chef Yu Chiu Kwan has given the menu a refresh too, presenting contemporary takes on Cantonese classics such as saffron-infused steamed shrimp dumplings and deep-fried eel in osmanthus honey sauce. Save room for the osmanthus cheese pudding and black sesame madeleines. You’ll also want to peruse the carefully curated wine list, which spotlights Chinese vintages alongside Riesling and Pinot Noir selections.

B2/F, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui, 2731 2883

Le Petit Chef 

Enjoy dinner and a show at Le Petit Chef , the Grand Hyatt Hong Kong’s innovative new eatery. Image projection and 3D mapping are utilised to create an immersive 3D dining experience, the highlight of which is a charming 6cm-tall animated French chef who will appear right on your table. He’ll guide you through your culinary journey as you tuck into decadent plates of lobster en papillote and wagyu sirloin with foie gras, or flavourful vegetarian dishes like pumpkin risotto with roasted Brussels sprouts. A glass of wine from the restaurant’s exemplary selection, which includes  prestigious labels including Dom Perignon 2013, will perfectly complement your meal.  

Upper Level, Grand Hyatt Steakhouse, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, 6119 1632

Bakehouse 

Grégoire Michaud is expanding his Bakehouse empire with the brand's first full-service restaurant in Sha Tin’s New Town Plaza. Executive chef Atisha Kumar has crafted tempting breakfast, lunch, and à la carte menus featuring dishes like truffle-enriched folded eggs on sourdough and grilled lobster mac and cheese with Gruyère. There are also two exclusive pastries celebrating local flavours: a mango sago bolo bao and a honey kumquat doughnut, made with honey from nearby apiaries. The drinks menu takes you from day to night with offerings such as the Purple Haze matcha latte and the Hong Kong G&T, mixed with the locally produced N.I.P Exotic City Gin.

Shop 247, Level 2, New Town Plaza I, Sha Tin

Pier 7 Café & Bar 

Harbourfront icon Pier 7 Café & Bar returns with a contemporary new look and Mediterranean-inspired menu. Its midday buffet, featuring carved meats, fish and seasonal salads, is ideal for a leisurely lunch, while charcuterie boards and mezze platters are available in the evenings alongside grilled dishes like pork belly skewers and Angus beef sirloin. The 185sqm space comprises both an indoor dining room and lively alfresco terrace, where you can savour their signature cocktail – Rooftop Garden –  a blend of Prosecco, lemon, passionfruit and honey, as you take in the spectacular view of Victoria Harbour and Hong Kong's illuminated skyline.

Shop M, Level R, Central Pier 7, Star Ferry, Central, 2167 8153

Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2866 3286

February: Eccentric new openings

Aire 

Journey around the Iberian Peninsula at new Spanish restaurant Aire , helmed by executive chef Pere Moreno Germès and Spanish division head Edgard Sanuy Barahona. The star attractions here are Basque grill specialties like succulent lamb shoulder served over vinegary sliced potatoes. You’ll also find sophisticated rice dishes, including the creamy mushroom rice with foie gras, macadamia nuts and Idiazábal cheese. The relaxed space, complete with an outdoor terrace, captures the essence of Barcelona's dining scene, while the extensive Spanish wine list and creative cocktail menu make Aire perfect for both leisurely lunches and evening gatherings.

Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2866 3286

Golden Gip

Censu’s Shun Sato has brought his latest venture, Golden Gip , to a permanent location in Central following a successful pop-up in Sai Wan Ho. Head chef Nigel Kim continues to lead the kitchen, crafting a menu that artfully weaves Korean influences into pan-Asian cuisine. The mapo tofu is a must-try: it reimagines the classic dish with fresh crab, steamed egg, and tteokbokki. The doenjang-marinated grilled pork is another highlight. With a bold red interior, this restaurant doubles as an art gallery, displaying artworks that complement the creative dishes. A carefully curated drinks menu of wines, sakes and Asian-inspired cocktails rounds out the experience.

1/F, 17-19 Wellington Street, Central, 5471 7858

Babette Social Eatery

The team behind popular sandwich spot Croque debuts Babette Social Eatery : a modern French bistro in Central, with chef Cédric Tsia (formerly of Amber and Louise) at the helm. The menu delivers laid-back luxury in the form of sharing dishes like whole poached yellow chicken served with seasonal vegetables, tarragon and premium Koshihikari rice. French comfort classics get refined touches, such as the coquillettes pasta, enriched with 24-month-aged Comté cheese and black truffle. Offering an authentic bistro vibe, not to mention an expertly curated French wine list, Babette invites you to linger over long luncheons and intimate suppers.

Shop G-3, G/F, Nan Fung Tower, 173 Des Voeux Road Central, 2801 8901

Hopewell Inn

Housed within the newly opened Hopewell Hotel, Cantonese restaurant Hopewell Inn delivers refined cooking in elegant sage-accented surroundings. Executive chef Larry Ng brings over two decades of expertise to a menu that showcases the principles of seasonal dining. Standout dishes include the artfully presented boiled soup with chrysanthemum bean curd, where silken tofu is carved to resemble delicate flower blooms. With 16 private rooms in addition to a main dining hall – each themed after the seasons – Hopewell Inn is sure to offer a memorable dining experience – whether you’re looking to enjoy a casual dinner or a grander celebration.

20/F, Hopewell Hotel, 15 Kennedy Road, Wan Chai, Hong Kong, 2620 3288

Omaroo Grill

This sophisticated Australian steakhouse unites quality cooking with an authentic atmosphere and prime Central location. Inside, Aboriginal art adorns the walls, while floor-to-ceiling windows show off the stunning top-floor views of Victoria Harbour. Omaroo Grill specialises in premium wet-aged Australian cuts, with showstoppers like the 2kg wagyu tomahawk from Queensland, grain-fed for 350 days to achieve optimal marbling. Beyond steak, the menu also features stellar dishes such as the pan-seared king salmon with bois boudran sauce and herb salsa that showcase the kitchen's versatility. Connoisseurs will also appreciate the extensive globe-spanning wine list.

26/F, H Queen’s, 80 Queen’s Road Central, Central, 2656 6678

Urban Coffee Roaster (Central shop)

Speciality coffee brand Urban Coffee Roaster is increasing its presence in Hong Kong with a new two-storey branch on Hollywood Road. Discover innovative coffee cocktails like passion fruit pound cake Irish coffee, which blends Colombian beans with Jameson whiskey, and a food menu that stays on-theme with dishes like coffee-spiced steak and house-made tiramisu. A UCR highlight is the custom-made 2-Way Cup; its award-winning design allows you to enjoy two unique coffee-drinking experiences in one cup. Also noteworthy is the café’s commitment to inclusivity, offering complimentary lactose-free and oat milk alternatives with every coffee order.

35 Hollywood Road, Central, 3568 6049

So Meen

Newly opened at Harbour City, So Meen is being heralded as Hong Kong's first authentic Suzhou noodle house . Choose from three distinct broths: signature soy sauce pork bone, clear chicken soup or a Hong Kong-exclusive sesame paste and chilli oil variation. You can then take your pick from a selection of more than 30 traditional Suzhou toppings – including succulent chicken wing with chilli sauce, chilled Zhenjiang crystal ham with rice vinegar and braised pork prepared according to a 500-year-old recipe. Round out your meal with delicate handmade dim sum, such as osmanthus xiaolongbao and egg yolk glutinous rice siu mai.

Shop 3203-4 & 3204A, 3/F, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, 2682 9990

CIAK

Chef Umberto Bombana's beloved Italian trattoria CIAK has found a new home within Prohibition Grill House. The menu continues to spotlight freshly baked pizzas made using slow-fermented dough; not to be missed are the prosciutto & formaggi featuring Parma ham or the indulgent five-cheese pizza loaded with mozzarella, taleggio, gorgonzola, burrata and parmesan. Struggling to choose? With the 50/50 option, you can combine two pizzas on a single base. Pasta lovers are also well looked after: offerings include a luxurious housemade fettuccine with Sicilian red prawns and Sardinian bottarga. 

G/F (Portion C) at Club Wing, Hong Kong Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen, 3555 1900

Janurary: Global flavours meet local flair 

Marmo Bistro 

Taking over a stunning space in Rosewood Hong Kong, this intimate French bistro marks the hotel's first venture into French cuisine. Led by chef de cuisine Giovanni Galeota, the restaurant channels the warm ambience of a Parisian neighbourhood eatery while elevating culinary standards. Must-try dishes include the foie gras torchon with fig chutney and the bouillabaisse, served tableside, brimming with red mullet and seabass. A thoughtfully curated wine list and an aperitivo-style cocktail programme complete the experience.

G/F, Rosewood Hong Kong, No.18, Salisbury Road, Tsim Sha Tsui, 3891 8732

Trufflebakery 

Japan's wildly popular bakery chain Trufflebakery makes its overseas debut in Causeway Bay with a striking red-brick flagship store. Known for capturing the hearts of Japanese bread enthusiasts – including superstar Takuya Kimura – the brand brings its celebrated white truffle salt bread to Hong Kong, handcrafted with Alba white truffle oil, French truffle salt and Canadian flour. The two-storey 3,000-square-foot space houses a fully equipped bakery kitchen upstairs. The store will showcase over 15 signature items including the ever-popular black truffle egg sandwich and exclusive Hong Kong offerings like the osmanthus fig sourdough.

G/F, The Hedon, 11 Matheson Street, Causeway Bay 

Saemaeul Sikdang 

Fresh off the success of Netflix sensation Culinary Class Wars, renowned restaurateur Baek Jong-won brings his celebrated Korean barbecue chain Saemaeul Sikdang to Hong Kong. With over 120 branches worldwide, this buzzy joint has opened in Tsim Sha Tsui, serving up authentic Korean fare including signature crowd-pleasers like cheese gyeran jjim (steamed eggs crowned with melted cheese) and haemul buchu jeon (seafood and chives pancake). The barbecue selection stars thinly sliced charcoal-grilled pork dressed in either soy sauce or a secret spicy sauce.

Shop 101, 1/F, Multifield Plaza, 3-7 Prat Avenue, Tsim Sha Tsui

Té Bo 

Helming this elegant newcomer in Quarry Bay’s 1880 Social is chef Sebastian Lorenzi, whose impressive résumé includes stints in Michelin-starred kitchens at Belon and Arcane. This talented Hongkonger melds his Swiss-Filipino heritage and classical French culinary training to create modern and refined European dishes with distinct Asian influences. Signature offerings at Té Bo include the three yellow chicken cromesquis with kale and sweetcorn, and a luxurious beef cheek raviolo crowned with foie gras. Diners can opt for either the six-course tasting menu or à la carte options, all complemented by sommelier Joffrey Poussade's carefully curated wine list.

2/F, 1880 Social, Two Taikoo Place, 979 King's Road, Quarry Bay, 3610 8185

Akatsuki Izakaya 

This vibrant new establishment from Lai Sun Dining brings authentic Japanese izakaya fare to a cosy berth on Duddell Street. Led by chef Stone, who brings over 25 years of experience in Japanese kitchens, Akatsuki Izakaya ’s menu spotlights kushikatsu specialities like crispy amadai and succulent shrimp, alongside standouts such as the tender beef sando featuring A5 wagyu. By day, value-packed bento sets offer delights like the Miyazaki wagyu don and mentaiko cold spaghetti, while in the evening, diners can pair their meals with premium sake and Japanese whisky for a truly indulgent experience.

G/F, 1 Duddell Street, Central, 9855 6660

Inoshishi

Chef George Kwok, co-founder of Brut and Pondi, has created an izakaya in Causeway Bay especially for night owls, with a 12.30am closing time. The restaurant ’s family-style menu focuses on small plates perfect for sharing, including homestyle signatures like pork gyoza bathed in scallion chilli oil, sakura shrimp onigiri and a warming selection of oden. The intimate space is the ideal neighbourhood spot for casual evening dining and late-night bites.

9/F, Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay, 9661 1609

Jin Bo Law 

London's acclaimed bar concept makes its Asia debut atop Dorsett Kai Tak, offering spectacular views of the Kai Tak Sports Park. Led by veteran mixologist Joe Villanueva, Jin Bo Law showcases East-meets-West libations like the YY (a liquor-infused take on Hong Kong's yuenyeung) and global-minded cocktails that pay homage to airport codes. Bar bites include pulled pork bao and Sichuan-style hot dogs to pair with sundowners by the rooftop infinity pool just next door. 

15/F, Dorsett Kai Tak, 43 Shing Kai Road, Kowloon City, 3528 8288