Hong Kong’s newest restaurants and bars to visit in February 2025
Hong Kong’s dining scene is a relentless force, constantly evolving with a flurry of new establishments staking their claim in one of the world’s most competitive culinary landscapes. With options spanning every type of dining experience imaginable—from casual bites to grand, decadent affairs—the city offers a wealth of possibilities, each venue more enticing than the last.
This month, a new wave of openings promises to bring something for every taste and every occasion. Discover the latest additions that are set to make their mark, offering a range of exciting dining options in this dynamic, culinary city.
FEBRUARY
Path
Flower crab with chilli oil dan dan noodles at Path
Nestled in the heart of Tsim Sha Tsui, Path offers an intimate eight-seat experience that reimagines Chinese flavours with an international twist. Helmed by rising star chef Tony Mok—whose pedigree includes stints at Amber and Mono in Hong Kong and Singapore’s Zén—Path’s tasting menu showcases a deft ability to harmonise Cantonese traditions with contemporary techniques. Expect elegantly crafted dishes such as XO scallop tartare with grilled broccoli bulbs, salt-cured saba with cherry dressing, and a refined take on dan dan noodles featuring roasted cashew sauce and crispy garlic. Designed for close interaction between chef and diner, Path’s warm yet polished setting is meant to cultivate an engaging and immersive dining experience, with front-of-house manager Sean Clark at the helm.
PathAddress: 1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui, Hong Kong
Lala
The roast chicken at Lala
Set to open on February 8, Lala brings a fresh, unfussy take on French dining to Soho, courtesy of chef Franckelie Laloum and Michael Larkin. The menu refines bistro classics with precision and restraint—think parsley garlic frog legs, sweetbread and langoustine vol-au-vent, and Angus beef tenderloin flambé with Kampot pepper sauce. Pastry chef Natalie Leung keeps desserts elegant yet indulgent, while Pawel Mikusek’s cocktail list leans on timeless favourites like Martinis and Old Fashioneds. Set against a stylish backdrop featuring a bespoke Elsa Jeandedieu mural, Lala hopes to strip away French dining’s formality, making it just as suited for a casual meal as a celebratory night out.
LalaAddress: G/F, 29 Lyndhurst Terrace, Central, Hong Kong
See also: Franckelie Laloum unveils Lala, his first solo venture in Soho
Peak Pizza
Enjoy New York-style pizza at The Peak
Bringing a taste of the Big Apple to one of Hong Kong’s most iconic landmarks, Peak Pizza lands at The Peak Galleria with a menu that keeps things simple but effective: thin, foldable slices with just the right balance of chew and crisp. Helmed by chefs Matthew Kirkley and Josh Stumbaugh, this New York-style pizzeria offers eight core flavours, including the ever-reliable cheese and pepperoni, alongside newcomers like pesto, caprese, and white (three cheese). A rotating chef’s special keeps things interesting for return visits.
Peak PizzaAddress: Shop G08, G/F, Peak Galleria, The Peak, Hong Kong
The dinner spread at Noir in Causeway Bay
Noir
Tucked within the Eslite bookstore at Hysan Place in Causeway Bay, Noir is not your typical bistro. Helmed by Hong Kong native Keith Leung, the newly opened restaurant draws on Chinese, Japanese and French influences to craft a seasonal menu. Leung, whose culinary journey spans from Hong Kong to Malta, takes a restrained yet playful approach to familiar flavours including dishes such as the shiso tomato, pumpkin ebi miso, koji ribeye and more. To drink, Noir leans into rarity, with a curated selection of vintage shochu and craft beers, hand-picked to complement the evolving menu.
NoirAddress: Eslite, 9/F, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong
Ciak
Try the gusti “50/50” pizza option at Ciak
The Italian trattoria has resurfaced at Prohibition Grill House & Cocktail Bar, bringing its signature 36-hour naturally fermented pizzas and handmade pasta to a new location. Overseen by Umberto Bombana himself, the menu stays true to its roots—classics like the prosciutto and formaggi, piled with Parma ham, and the five formaggi, a cheese lover’s dream, are standout pies. Diners can also customise their order with the two gusti “50/50” option. On the pasta front, the Sicilian red prawn fettuccine delivers bold coastal flavours, while the mezze maniche with homemade sausage, mushrooms and pecorino cheese sauce is a hearty, comforting choice.
CiakAddress: G/F (Portion C), Prohibition Grill House & Cocktail Bar at Club Wing, Hong Kong Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen, Hong Kong
Omaroo Grill
Omaroo Grill is perches on the 26th floor of H Queen’s in Central
Taking over the Écriture space on the 26th floor of H Queen’s, Omaroo Grill is the latest offering from the Wooloomooloo Group. The menu, crafted under group executive chef Terrace Chow, focuses on wet-aged premium cuts, including the Wagyu tomahawk and short bone-in ribeye, both from Queensland. Meanwhile, the Chilean seabass with slipper lobster and jumbo lump crab cake brings seafood into the spotlight. The drinks list keeps pace, offering over 90 bottles of wine, plus signature cocktails like the Earl Grey Collins and Chocolate Old Fashioned. With panoramic Victoria Harbour views and a design inspired by fire, Aboriginal art, and the sky, Omaroo Grill is as much about the setting as the steak.
Omaroo GrillAddress: 26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong
JANUARY
Roganic
Roganic Hong Kong is officially reopening in its new home in Lee Garden One, Causeway Bay. This latest iteration offers a relaxed yet refined dining experience, featuring a sharing-style set menu that highlights seasonal ingredients and a commitment to sustainability. With eco-conscious interiors crafted from reclaimed materials and a stellar team—including talent from Rogan’s UK restaurants—Roganic 2.0 combines inventive dishes, thoughtful design, and polished service, cementing its place as a standout addition to the city’s dining scene.
In case you missed it: Roganic Hong Kong to reopen at Lee Garden One
RoganicAddress: Shop 402-403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay Hong Kong
Aire
Octopus “a la gallega” on top of smoked potatoes
Aire, the latest venture from Epicurean Group, is set to bring a touch of Spain to Causeway Bay’s Lee Gardens when it opens in January 2025. With a menu anchored in the rich, smoky flavours of Basque grill cooking, Aire promises an ingredient-driven experience highlighting seafood and meats from Spain, the Atlantic and the Mediterranean. Think individual tapas plates alongside shareable platters, paired with homemade sangria or a glass from the specialist wine list. Adding to its appeal, Aire combines indoor and al fresco seating, making it a laid-back yet sophisticated spot for catching up with friends or family. Prices and further details are expected closer to the opening.
AireAddress: Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong
Golden Gip
The mix of Asian dishes at Golden Gip
Golden Gip, the Korean-inspired eatery from chef-founder Shun Sato of Censu, now calls Wellington Street in Central its permanent home. Following a successful pop-up in Sai Wan Ho, the restaurant has settled into a vibrant new space, led by chef Nigel Kim. The menu offers an eclectic mix of Asian dishes with a Korean twist, promising bold flavours and creative interpretations. With its fresh location and dynamic culinary approach, Golden Gip is a welcome addition to Central’s dining scene. Watch this space for more from the new restaurant.
Golden GipAddress: 1/F 17-19 Hong Kong House Wellington Street, Central, Hong Kong
Pak Loh Chiu Chow Restaurant
Sliced chicken skin and meat with mixed nuts is one of the highlights
Pak Loh Chiu Chow Restaurant (Dai Siu) has returned to its original site on Hysan Avenue, Causeway Bay, breathing new life into this Hong Kong culinary stalwart with over five decades of history. Helmed by the third generation of the Pui family, the revived restaurant blends Chiu Chow traditions with a modern touch. Highlights include the sliced chicken skin and meat with mixed nuts and the soy-infused beef skirt steak, showcasing the restaurant’s renowned braising techniques, and the inventive eight treasures stuffed in pig’s stomach, a luxurious dish packed with abalone, sea cucumber and more, available by pre-order. Seafood lovers can also savour the braised giant grouper with pepper, while nostalgic diners might opt for the deep-fried ice cream with sweet mashed taro, a dessert rooted in family memories.
Pak Loh Chiu Chow Restaurant (Dai Siu) – Main BranchAddress: G/F, 23-25 Hysan Avenue, Causeway Bay, Hong Kong
Torikizoku
Torikizoku, Japan’s beloved yakitori chain, is in Tuen Mun
Torikizoku, Japan’s beloved yakitori chain, has landed in Hong Kong, opening its first branch at Tuen Mun Town Plaza. Known for its affordable pricing and a lively, casual atmosphere, the Osaka-born chain brings its signature sweet soy tare and expertly grilled yakitori to the city. Highlights include the kizokuyaki chicken skewers, shio chicken wings, and tare-flavoured minced meatballs with cheese, alongside specialities like kamameshi chicken and rice, cooked tableside. Dessert options, including Hokkaido chocolate milk and matcha warabi mochi with ice cream, ensure something for everyone, while a range of beverages, from mega beers to family-friendly fruit teas, rounds out the menu. The restaurant has nearly 100 seats and an energetic vibe, offering a slice of Japan perfect in Hong Kong.
TorikizokuAddress: Shop 1108-1111, 1/F, Tuen Mun Town Plaza Phase 1, 1 Tuen Shun Street, Tuen Mun, Hong Kong
Saemaeul Sikdang
Enjoy Korean barbecue at Saemaeul Sikdang
Saemaeul Sikdang has officially opened its doors in Hong Kong, bringing a slice of Korean barbecue culture to the city’s bustling dining scene. Backed by Baek Jong-won—judge of Netflix’s Culinary Class Wars and a culinary mogul with over 120 Saemaeul outlets worldwide—the restaurant introduces its signature dishes to local diners. Highlights include the seven-minute chilbun dwaeji kimchi, where pork meets kimchi in a fast yet flavourful fusion, and the creamy cheese gyeran jjim, a steamed egg dish topped with a savoury layer of cheese. For fans of Korean pancakes, the haemul buchu jeon offers a seafood and chive classic. On the barbecue menu, the charcoal-grilled thinly sliced pork, available with spicy or sweet soy sauce, and the pork belly with crispy skin promise to satisfy any K-BBQ craving.
Saemaeul SikdangAddress: Shop 101, 1/F, Multifield Plaza, 3–7 Prat Avenue, Tsim Sha Tsui, Hong Kong
Not 2 Sweet
After closing temporarily for renovations, cocktail bar Not 2 Sweet, has reopned with its grunge appeal and a playful poke at the indecisive drinker. Tucked away on Peel Street, this eclectic venture from Richard Fernie and Leandro Chan combines experimental cocktail techniques with approachable flavours. The menu features intriguing creations like Not Too Smoky!—a twist on a classic, blending bourbon, mezcal and toasted rice with clarified milk—and the boldly named Ghandi’s Crack Pipe, a mix of gin, lime and spring onions. Seasonal specials such as spicy chicken ramen and comforting snacks like crispy soup dumplings round out the offerings. Affordable and unapologetically fun, Not 2 Sweet aims to be a Soho standout, offering cocktails and comfort food with a side of punk flair.
Not 2 SweetAddress: 33 Peel Street, Central, Hong Kong
Teppanyaki Tempura Shun
Tiger prawn tempura
Teppanyaki grilled lobster
Shun, the latest addition to Four Seasons Hotel Hong Kong offers a refined take on Japanese teppanyaki and Edomae-style tempura. Led by veteran chefs Nobuyasu Kamiko and Masashi Hongo, the restaurant focuses on precision techniques and premium ingredients sourced directly from Japan. Expect lunch tasting menus featuring either teppanyaki or tempura (HK$1,380 per person), while the full omakase dinner menu (HK$2,680 per person) takes diners through a journey of sashimi, grilled meats and delicately fried seafood. Signature dishes include Kamiko’s expertly seared Kumamoto wagyu chateaubriand and Hongo’s tempura, where an airy, crisp batter encases everything from Japanese tiger prawns to amadai.
Teppanyaki Tempura ShunAddress: 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
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