• Sign in / uponeworld
    Cathay Pacific
    Hong Kong’s hottest restaurants and bars of 2022
    Stay up to date with Hong Kong’s latest dining destinations with our continuously updated list of the best new restaurants and bars to visit in 2022
    Terroirs interior
    Find the best fares to
    Hong Kong SAR

    Note: Keep an eye on the latest COVID-19 regulations and confirm any details before you head out.

    Miyazaki Niku Honpo, Miyazaki A5 and Kyushu Wagyu beef and marbled Kurobuta pork
    Sirloin steak on flame

    Miyazaki Niku Honpo

    Japanese yakiniku (barbecue) joint Miyazaki Niku Honpo ’s first overseas branch is ensuring you’ll leave with full hearts and bellies, after dining on all-you-can-eat yakiniku in a two-hour feast. What sets this place apart is the premium quality of its meats: Miyazaki A5 and Kyushu Wagyu beef alongside marbled Kurobuta pork and more, flown straight from the motherland. Wash it all down with an Asahi beer at their sleek Causeway Bay space, which draws inspiration from Ginza’s mixture of modern and traditional architecture.

    6/F, Sugar+, 25-36 Sugar Street, Causeway Bay, 3568 5330

    Rosti, Schnitzel & Schnaps

    Schnitzel & Schnaps

    A new shrine to the schnitzel has opened on Hollywood Road. Expect rib-sticking European fare that includes several types of schnitzel, perfectly crisp potato rosti (complete with apple and sour cream dipping sauces) and a contemporary take on classic German spaetzle pasta – which has been transformed into a moreish macaroni and cheese. End the meal with a little tipple: as you’d expect from the name, there’s a wide range of schnapps to enjoy. Choose from fruity wild cherry and raspberry pours, or more unusual flavours such as Sichuan pepper.

    G/F, C Wisdom Centre, 35 Hollywood Road, Central, 2889 1199

    Scotch eggs
    The Wanch interior
    Chicken pie

    The Wanch

    Hong Kong live music institution The Wanch is back after a pandemic hiatus - and it’s better than ever. It’s introduced a fresh gastropub menu to its new 2,000 square foot home, with intimidatingly named dishes such as the “gargantuan gourmet chicken pie” and the “appetite for destruction burger” up for order. Dig into the food and then dance like there’s no tomorrow as you knock back one of The Wanch’s exclusive music-themed craft beers from Hong Kong’s own Yardley Brothers brewery.

    1/F, Henan Building, 90 Jaffe Road, Wan Chai, 3692 5933

    Oscietra Caviar
    Auor interior
    Century Egg Chawanmushi


    Date nights just got a whole lot fancier thanks to new Wan Chai’s new fine dining establishment, Auor (pronounced ‘hour’). Fusing together French culinary innovations and Asian flavours, Chef Edward Voon has crafted tasting menus inspired by the flow of time and change of seasons. The tasting menus showcase dishes such as smoked Petuna ocean trout topped with Oscietra caviar, and razor clams served with roasted Japanese kinmedai fish. Add a wine pairing, or select something special from the 800-bottle wine cellar.

    4/F, 88 Gloucester Road, Wan Chai, 2866 4888

    Lobster dish
    Duck pear dish


    This discreet restaurant in Pacific Place offers dinner and a show unlike any you’ve experienced. Only 10 people are seated per evening and once settled, that’s when the magic begins – with projected videos and light shows which tell tales of Tang dynasty China, paired with each dish of your eight-course meal. Discover the tale of Yang Guifei, one of the “Four Great Beauties” of the nation, as you’re served boundary-pushing fare including lychee lobster, char siu gunpowder lamb and a sake pairing menu.

    Wellwellwell, Shop 002, LG1, Pacific Place, 88 Queensway, Admiralty, 2803 7881

    Beef in red wine reduction
    Bianco & Rosso interior

    Bianco & Rosso

    Vermouth is getting its time in the spotlight at Bianco & Rosso , Hong Kong’s self-proclaimed “House of Vermouth”. Inspired by the cosy, intimate bars you might wander into on a European holiday, you’ll find a wide selection of light bianco vermouths alongside deeper, complex rosso varieties on the list – as well as punchy cocktails starring the tipple. On the menu is European fare including three-yellow chicken drizzled with a vermouth sauce, and flavour-packed salt-baked sea bass.

    29 Gough Street, Central, 2813 1669

    Huso interior
    Steak tartar


    It’s bubbly all around at the champagne-and-caviar-focused Huso in The Pottinger Hong Kong hotel. Named after a breed of caviar sturgeon, the restaurant boasts a luxurious French-Mediterranean menu packed with fresh seafood – such as Japanese oysters drenched in a champagne caviar sauce, coq au vin and Chilean seabass en papillote with a lobster sauce. True caviar and champagne lovers need look no further than the vast range of rare vintages and roes, with experts on-hand to guide you to the perfect pairing.

    The Pottinger Hotel, 74 Queen’s Road Central, 5801 1280

    Orange cocktail
    Furutu interior
    Umeshu highball


    Peel Street is a go-to spot for barflies in search of a little more, and Japanese bar Furutu is the latest spot to be added to the roster. The entire menu is inspired by fruit liqueurs, featuring flavours such as salted yuzu and a wide range of unusual umeshus (plum wines) with apple, peach and green tea twists. They’re ideal for a sweet pre-dinner aperitif, and you’ll fall in love with this quirky space and its ‘fun-gry’ mascots: fruit mascots with wide peering eyes.

    59C Peel Street, Central

    Beer being poured from tap
    Grilled short rib sandwich

    Second Draft

    Craft beer lovers were disappointed when Tai Hang’s craft beer mainstay Second Draft closed earlier this year, but it’s back with a brand new space right next to its sister restaurant Little Bao in Fashion Walk. Since reopening, it’s also hosted a number of “tap takeovers” where craft breweries around the world (as well as local stars) take over its beer list. Don’t miss out on the delicious food menu crafted by chef May Chow, with decadent bites like the grilled short ribs sandwich and comfort food staples such as their Tai Hang fries.

    Shop H01, 9 Kingston Street, Fashion Walk, Causeway Bay, 5648 0770  

    Mostly harmless plate with jazz record behind it

    Mostly Harmless

    Scribbled notes and doodles line a subway-tiled bar at Mostly Harmless , where bartender Ezra Star presents a four-drink menu which changes daily depending on available local produce. Ingredients such as mangosteen, guava, tomatoes and more star in its innovative cocktails, which have previously included a tomato koi fish martini made with fermented guava leaves, as well as a peach and gin cocktail flavoured with lemongrass, shiso and papaya amchur. You never know what you’ll get at Mostly Harmless – but the drinks will go down dangerously well.

    1/F, 110 Queen’s Road West, Sai Ying Pun

    Noi fish dish


    The Four Seasons has added Noi to its impressive list of dining destinations: an Italian restaurant helmed by chef Paulo Airaudo, with a seasonal tasting menu which spotlights the finest farms and artisans from all over the world. Airaudo has picked up Michelin stars across the world, and you can bet that he’s gunning for a few more at Noi. That said, the approach here is decidedly unstuffy, with a soundtrack of ’80s and ’90s hits accompanying your meal.

    5/F, Four Seasons Hong Kong, 8 Finance Street, Central, 3196 8768

    Terroirs by LQV interior

    Terroirs by LQV

    Fancy yourself as a wine connoisseur? Central’s slinky new French wine bar Terroirs by LQV could be a contender for your next favourite watering hole. Explore more than 2,000 different wines ranging from crisp Alsace rieslings to ruby red Bordeaux wines, with prices spanning the affordable to the somewhat less so. Sate your appetite treats such as a croque monsieur made with 18-month-aged Comté and truffle ham, or a 45-day dry aged striploin, served with a tart gribiche sauce. Relax on the sprawling terrace with a glass in hand – if you squint, you could very well be in Paris.

    3/F, 1 Lyndhurst Tower, Central, 2550 0345

    Cavatelli from Cantina, Hong Kong


    Italian restaurant Cantina  is the second of The Aqua Group’s recent restaurant openings in Tai Kwun, replacing the group’s former British restaurant, Statement. Chic yet unpretentious, it is an expedition of modern Italian fare, with sharing dishes that traverse Italy – from Venetian cicchetti to citrusy Sicilian red prawn carpaccio and Molisani cavatelli pasta, which braises three different types of meat in a rich tomato sauce. Dinner guests can opt for a tasting menu before retiring to Cantina’s nearby sister bar, The Dispensary, for cocktails on the terrace. 

    Police Headquarters Block 1, Tai Kwun, 10 Hollywood Road, Central, 2848 3000

    Short ribs au poivre and natural wines at Vivant


    With a statement name which declares Hong Kong’s food scene is still very much thriving following a hard season of pandemic-related restrictions, Vivant  (which translates to ‘alive’ in French), is Lyndhurst Terrace’s newest European bistro. Modern French cooking is at the heart of the restaurant’s menu, with meticulously prepared dishes such as potato millefeuille served with eel rilette and short ribs served in a peppery sauce, all set to be washed down with one of restaurant’s carefully selected natural wines. Be sure to book ahead as this intimate eatery only seats 20 people at a time.

    G/F, 8-10 Lyndhurst Terrace, Central, Hong Kong, 2952 2766

    Miso-glazed black cod and hand-whisked matcha at Maison Meiji, Hong Kong

    Maison Meiji

    Experience different Japanese culinary styles at Maison Meiji , a Meiji-era inspired dining destination housed in Wan Chai’s heritage Green Building. It boasts three different dining spots: a bistro, tea room and shochu lounge named Kuromaru. The establishment pays homage to the Meiji-era’s growing European influences through the bistro’s French-Japanese menu (which features dishes such as miso black cod with vegetable croquettes) and tea room – serving up specialty tea and coffee and Japanese desserts. Don’t miss the signature strawberry monogram shortcake, layered with meticulously cut strawberry slices. 

    1/F, 7 Mallory Street, Wan Chai, 6186 0889

    Beer and snacks from Carbon Brews Taproom, Hong Kong

    Carbon Brews Taproom

    Craft beer lovers rejoice: homegrown brand Carbon Brews has opened its very first dining destination  up on Wyndham Street – due to officially open its doors on 25 May. After launching its first gastropub in Tokyo, Carbon Brews has returned to its roots with a new sleek taproom where you’ll find all of its signature beers on draft such as their citrusy ‘Feels Good Man’ wheat beer and favourite fruity ‘Baby Rich Lupulins’ hazy IPA, alongside a menu of elevated dishes that go beyond your average bar snack. While everyone loves a charming British-style pub, the taproom’s chrome and concrete interiors are a breath of fresh air for Hong Kong’s beer enthusiasts.

    Shop 01, G/F, The Centrium, 60 Wyndham Street, Central

    Pastries from Sour Dough, Hong Kong

    Sour Dough

    Looking for a takeaway breakfast pastry or a cute brunch spot? Pencil in a date at new Wan Chai café, Sour Dough,  whose name provides a clue as to what you’ll find on its menu. The artisan deli, which is helmed by chef Gérard Dubois, is fast becoming known for its signature sourdough croissants and toasted croque monsieurs. Beyond breads and pastries, you’ll also find quiches, vegan salads and hearty soups, along with glass jar desserts (try the double apple crumble – trust us) and delicate petal-shaped cakes. 

    Shop 2-3, G/F, Keen Hung Commercial Building, 80 Queen’s Road East, Wan Chai, 2571 8873

    'Yakifrenchy' skewers created by Olivier Elzer at Clarence


    Chef Olivier Elzer expands his Hong Kong footprint with his latest endeavour, Clarence , perched on the 25th floor of H Code in Soho. Offering a more casual experience than the chef’s two-Michelin-starred French temple at L’Envol, Clarence sees Elzer reimagining traditional Gallic dishes through an innovative lens, drawing inspiration from his years of experience working in Asia to weave in local cooking methods and ingredients. Four distinct dining areas include the main dining room, lounge, wine bar and sommelier room, with Elzer debuting his ‘Yakifrenchy’ concept – classic French ingredients skewered and singed over a Japanese robata grill. 

    25/F, H Code, 45 Pottinger Street, Central, 3568 1397

    The interior of Agora in Hong Kong and Chef Antonia Ovedo


    Chef Antonio Oviedo of well-loved tapas eatery 22 Ships has joined forces with JIA Group once again to bring a new Spanish fine-dining concept to Central. Opening mid-May as the latest restaurant in the heritage complex of Tai Kwun, Agora  offers a stage for chef Oviedo to flex his creative culinary muscles, with seasonally rotating tasting menus built around innovative flavours and premium Spanish products. The rustic eatery seats just 24, with a high, curved ceiling and earth-toned terracotta brick walls lending the space a cavernous, contemporary feel to complement the evocative cuisine.

    Shop 14, G/F, D Hall, Tai Kwun, 10 Hollywood Road, Central, 2316 2005 

    Staff at Mosu Hong Kong and the signature abalone taco

    Mosu Hong Kong

    Housed within Hong Kong’s M+ Museum, recently opened Mosu Hong Kong  is the sister outpost of the two-Michelin-starred South Korean restaurant opened by chef Sung Anh. The Hong Kong branch brings a taste of Seoul to West Kowloon, and features signature dishes from its flagship eatery such as acorn noodles and abalone taco, alongside inventive new creations which embrace local seasonal produce and weave in elements of Cantonese cuisine.

    3/F, M+, 38 Museum Drive, West Kowloon Cultural District, 2398 0291 

    The Pizzeria at Cotton Tree Terrace, The Murray Hong Kong hotel

    Pizzeria at Cotton Tree Terrace

    The Murray Hotel’s Cotton Tree Terrace has been transformed into an al fresco pizzeria  just in time for spring. Choose from a wide selection of authentic Neapolitan-style pies such as the four-cheese Quattro Formaggi; the Napolitana, loaded with Mediterranean anchovies and Taggiasca olives and sprinkled with oregano; or the Carbonara, topped with salty guanciale, black pepper and egg. Be transported to the Italian Riviera beneath the grand arches of the terrace, surrounded by lush greenery as you sip on a refreshing spritz. Be sure to save space for a bowl of smooth, rich gelato.

    Cotton Tree Terrace, UG Level, The Murray, 22 Cotton Tree Drive, Central, 3141 8888 

    The interior and food from Embla, Hong Kong


    Tucked away on Upper Station Street, Frantzén’s Kitchen was one of our favourite Sheung Wan restaurants. But now newcomer Embla  has appeared to replace it. Founded and helmed by Jim Löfdahl, former executive chef of Frantzén’s Kitchen, the restaurant continues the Nordic sensibility and fine-dining flair of its predecessor. Diners can expect a contemporary menu which features fresh, seasonal ingredients and spotlights delicate, refined flavours. Highlights on the menu include the celeriac fondant with a smoked tea aspic and a lobster shiitake roll with apple. 

    11 Upper Station Street, Sheung Wan, 2559 8508 

    Chicano founders Gabe Perez and Edgar Vigo


    Inspired by the LA upbringing and Mexican heritage of founders Gabe Perez and Edgar Vigo, Chicano  fuses a West Coast influence with south-of-the-border flavours to introduce a new style of Mexican food to Hong Kong. The nostalgic menu showcases traditional hearty recipes passed down from Perez’s abuela, and is made up of small sharing plates to be enjoyed in the spirit of a family meal at home. Our favourite dish on the menu is Grandma’s meatballs with ancho sauce, but the enchiladas de pollo aren’t to be missed either.

    15 Gough Street, Central, 5595 3334 

    Chef Gavino Pilo and his pizzas at Little Napoli

    Little Napoli 

    Helmed by chef Gavino Pilo, Happy Valley pizzeria Little Napoli  serves up traditional Neapolitan pizzas, ripieno fritto (stuffed pizzas), and baked panuozzo (sandwiches) – all of which are fired in a hand-built brick oven from Naples. The menu stays true to the chef’s hometown roots (of, you guessed it, Naples), featuring beloved classics such as the Margherita alongside specials such as the fiery Vesuviana, the latter topped with Italian fennel sausage, turnip greens, Agerola mozzarella, pecorino Romano and chilli flakes.  

    8 King Kwong Street, Happy Valley, 6882 1823  

    The interior of Mora on Cat Street, Hong Kong


    Tucked away on the antiques-lined Upper Lascar Row – better known as Cat Street – Mora  is a modern French-Chinese restaurant opened by celebrated chef-proprietor Vicky Lau. In the kitchen here is chef Percy Ho, formerly sous chef at Lau’s two-Michelin-starred Tate Dining Room. Ho uses French-inspired cooking techniques and locally sourced ingredients to create a menu that champions soy products. Each course of the opening special set menu ‘Characters of Soy’ spotlights soy in its various forms: ‘silken’, ‘crisp’, ‘jade’, ‘dew’ and ‘ice’, with highlights including homemade soft tofu with Ossetra caviar and stinky red tofu-marinated crispy three-yellow chicken. 

    40 Upper Lascar Row, Sheung Wan, 9583 8590  

    The facade of The Baker and the Bottleman on Lee Tung Avenue, Wan Chai

    The Baker & The Bottleman

    Behind the big blue storefront on Lee Tung Avenue lies Wan Chai’s newest bakery with a twist: The Baker & The Bottleman . By day, this bakery – the latest venture from British chef Simon Rogan – serves up hearty British pastries, cakes and breads alongside locally sourced coffees and teas. At night, it transforms into a cool natural wine bar, fully stocked with natural, organic and biodynamic bottles. From the nostalgic coronation chicken sandwich and scotch egg with pickled walnut sauce to the irresistible pine and strawberry jam doughnuts, the menu will leave you longing for more British treats.

    Shop No. G14 and G15, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, 2386 8933 

    Chef Marco Xodo and the interior of Testina, Hong Kong


    Meat lovers will love Hong Kong’s newest modern trattoria Testina , opened by ZS Hospitality Group in partnership with chic Milan restaurant Trippa Milano. Meaning ‘head’ in Italian, the restaurant’s name refers to the kitchen’s nose-to-tail approach to cooking, in which every part of the animal is used. The kitchen is led by executive chef Marco Xodo (former chef de cuisine of two-Michelin-starred 8 ½ Otto e Mezzo Shanghai), who has created a refined menu that spotlights rare cuts of meat and lesser-known ingredients. Signature dishes include the homemade tagliatelle with duck ragù and charcoal-grilled bone marrow. 

    3/F, 8 Lyndhurst Terrace, Central, 2798 0668  

    A highball drink and the Uni Fans dish at Rollie, Hong Kong


    Trade in the zen-like ambience of traditional sushi bars for the vibrant atmosphere at Rollie . Located on Central’s Cochrane Street, this newcomer is serving up open-style temaki hand rolls to hip hop beats, with a playful menu inspired by US West Coast-style Japanese food. Favourite hand rolls include the spicy tuna ‘Wil.I.Roll’, and the ‘Ex-Scallop-ur’ with seared scallop, asparagus and garlic butter. Don’t sleep on the flagship dish, the Uni Fans: an indulgent cup layered to the brim with sea urchin, fatty tuna, salmon roe and rice. 

    32 Cochrane Street, Central, 2845 9244 

    The paella at Majo, Hong Kong

    Majo Tapas

    Hong Kong food group Woolly Pig HK has opened a new Spanish bodega on Staunton Street in the space formerly occupied by Big Sur: Majo Tapas . The restaurant serves up relaxed Spanish cuisine that transports you to sun-drenched days by the Mediterranean. Favourite dishes include the Valencia-style codfish croquette with squid ink aioli and, of course, the cooked-to-order paella, served in a traditional flat steel pan. To wash it all down there are three kinds of sangria on tap —red, white, and rosé. 

    G/F, Soho Central, 22 Staunton Street, Central, 2529 3001

    American south food at Graceland diner in Hong Kong


    A taste of the American South has arrived in Mong Kok, courtesy of the minds behind Sai Kung’s Momentai and Joe-San. Serving up Southern classics such as chicken and waffles, country fried steak and Mississippi catfish, this laid-back dive bar  is the perfect place to get your soul food fix. Not only does it boast some of the best authentic sweet tea in Hong Kong, but it’s also home to the only vinyl jukebox of its kind in the city, too — ensuring a Memphis-inspired experience fit for the king of rock ’n’ roll.

    Shop B, G/F, Lisa House, 12–14A Yim Po Fong Sreet, Mong Kok, 6112 9448

    The interior of Maka Hiki Tropical Bar & Grill in Hong Kong

    Maka Hiki Tropical Bar & Grill

    Craving a tropical getaway? Central’s much-loved Honi Honi has re-emerged in Tai Hang as Maka Hiki Tropical Bar & Grill  – the name means ‘new beginnings’ in Hawaiian. The kitchen is helmed by Russell Doctrove, previously in charge of the kitchens at Maximal Concepts, and he’s designed the menus with the island paradise vibe front of mind. Signature dishes include the grilled mahi mahi and 48-hour slow-cooked beef rib with tamarind jaew BBQ sauce. The large, leafy terrace is the ideal place to complete that island state of mind, with a classic piña colada or the new Maka Hiki Punch.

    2/F, Little Tai Hang, 98 Tung Lo Wan Road, Tai Hang, 2155 1777

    The Pocari Paloma cocktail and crab bao at Little Bao

    Little Bao

    2022 is set to be a big year for May Chow’s Little Bao . Not only does this mark the restaurant’s 8th anniversary, but it has returned to its Soho roots, around the corner from its very first location. To celebrate, the new branch has undergone a sleek rebrand and boasts a menu of returning classics alongside all-new dishes: such as the skirt steak beef tataki (beef served with kombu shiitake soy vinaigrette, pickled shiitake, shiso and leek, topped with fried shallots) and the crab bao (a soft, pillowy bun filled with panko crab cake, cheddar cheese and coleslaw). Wash it down with one of their new cocktails — the oh-so-Hong-Kong Pocari Paloma is our favourite.

    1-3 Shin Hing Street, Central, 6794 8414

    Food from the Grand Majestic Sichuan restaurant, Hong Kong

    The Grand Majestic Sichuan

    Named after the Majestic Restaurant & Night Club, an iconic spot in North Point in the 1960s, The Grand Majestic Sichuan  is the latest restaurant from Black Sheep Restaurants. The vibe is all nostalgia and opulence, with velvet dining booths and plush carpeting to offset some seriously spicy food. Serving up a fiery feast of Sichuan fare is head chef Robert Wong (formerly of Chilli Fagara), who worked closely with Chinese food historian Fuchsia Dunlop on this sizzling new dining experience. 

    Shop 301, Alexandra House, 18 Chater Road, Central

    Hong Kong travel information