Dining news: Ser Wong Fun celebrates 130 years, Hotel Icon’s Malaysian Durian Festival returns, and more
Hong Kong’s dining scene is in full creative swing this week, with a string of fresh launches, bold crossovers and reimagined traditions that tap into the city’s ever-curious palate. From a durian-fuelled feast that’s not for the faint-hearted to Franco-leaning cocktails in Soho, there’s no shortage of flavour, flair or fun.
Legacy plays a central role too, whether it’s a heritage restaurant turning 130 with egg waffles and indie music, or a beloved Cantonese institution closing temporarily to return with renewed purpose. Here’s what’s making the city eat, drink and think a little differently right now.
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Snake and song: Ser Wong Fun 130th anniversary menu
Ser Wong Fun’s “bitter turns sweet” anniversary bento traces Hong Kong’s culinary journey through snake soup, spicy abalone and tangerine peel egg waffles
Ser Wong Fun is celebrating its 130th anniversary with a limited-time “bitter turns sweet” menu running from July 6 to August 31. The HK$280 menu, steered by Fourth-generation heir Gigi Ng, channels a century of Cantonese tradition into eight bold courses, from the signature tai see snake soup, a 24-hour slow-simmered elixir with five types of snake, to the nostalgia-laced lychee-plum glazed ribs and a fiery Sichuan pepper abalone. Egg waffles come flavoured with duck liver sausage or aged tangerine peel, while the house cocktail, a gin-based honeysuckle-chrysanthemum blend, nods to the founder’s herbalist roots. On Friday evenings, the pavement outside its Cochrane Street shop will come alive with live sets from local indie musicians, adding a casual outdoor rhythm to the heritage setting.
Le Bar at Jean-Pierre brings briny martinis, French-leaning snacks and terrace lounging to Bridges Street, with a cornichon twist
Jean-Pierre’s Bridges Street bar is now a standalone destination, thanks to the launch of its dedicated bar menu and terrace. Overseen by maître des cocktails Suraj Gurung, the drinks list leans French but playful—think a briny cornichon martini, a raspberry-laced Chambord margarita, and a classic vieux carré. On the food front, it’s bistro indulgence without fuss: the JP burger is limited to ten a night, while the croque monsieur with Poilâne bread and Pierre Koffmann frites with aioli round out the short but satisfying menu. Ideal for a quick apéritif or an evening that lingers longer.
Jean-PierreAddress: 9 Bridges Street, Central, Hong Kong
Edomae meets Italia: Sushi Fujimoto x Noi collaboration
A rare two-night collaboration sees Sushi Fujimoto and Noi reimagine seafood through Edomae and Italian lenses, served at both restaurants, one night only each
On July 16 and 17, chefs Kenichi Fujimoto of Sushi Fujimoto and Luigi Troiano of Noi, under the guidance of chef-owner Paulo Airaudo, team up for a two-night seafood-focused collaboration, blending classical Edomae technique with contemporary Italian finesse. The first night takes place at Noi, followed by an intimate service at Sushi Fujimoto with two seatings on the second night.
Priced at HK$3,180 per person, the tasting menu features hoshi karei served three ways, red Sicilian prawns with Amalfi kosho, Brittany blue lobster with Hokkaido pumpkin and ’nduja, and a co-created take on NOI’s signature tuna, furikake and bonito dashi dish. Guests can expect six pieces of sushi, two of which are jointly crafted by the chefs, plus sake ice cream topped with caviar to close.
NoiAddress: 5/F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
Kam Tung Kitchen’s new private dining room, The Treasure, offers an intimate retelling of Tanka cuisine with claypot rice, sea urchin toast and salted fish stew
Kam Tung Kitchen marks 35 years in Shau Kei Wan with a new private kitchen concept, The Treasure, an upstairs space offering a more refined take on its rare Tanka cuisine. Run by husband-and-wife team, the family restaurant celebrates its roots with a menu of ten signature dishes, each tied to a story or tradition. Highlights include steamed crab pork patty with clay pot rice, sea urchin toast inspired by Fai’s father, and a two-part lobster and radish hotpot finished with wild seaweed from Po Toi O. The Treasure seats just five tables per service, with dishes prepared personally by the chefs, offering guests a deeper dive into this endangered culinary heritage.
Kam Tung KitchenAddress: Address: Shop 5, Eastway Towers Block 3, 59-99 Shau Kei Wan Main St E, Shau Kei Wan, Hong Kong
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Wok in progress: Duddell’s renovation
Duddell’s closes and prepares to reopen on August 8 with a fresh look by André Fu and a renewed focus on Cantonese classics
Duddell’s will close its doors from July 7 to August 7 for a top-to-toe renovation by Hong Kong designer André Fu—its first major overhaul since opening in 2013. The month-long revamp promises not just a fresh interior but also a new cocktail menu and a deeper focus on traditional Cantonese cooking. Regulars can expect the return of favourites like the crispy fried chicken, honey-glazed barbecued pork, and crispy local beef brisket when service resumes on August 8. In the meantime, fans can get their fix at the airport outpost in Terminal 1.
Durian, abalone and chicken soup, double-boiled for over three hours, brings unexpected depth to the buffet lineup. Would you try this soup?
Hotel Icon’s Malaysian Durian Festival returns from July 12 with 13 buffet events showcasing five durian varieties, including two exclusive to Hong Kong: D-Putera and D-Diraja, served fresh at a live durian-opening station. Held in the Silverbox Ballroom, the brunch and dinner buffets (HK$888 per adult, HK$558 per child) feature nearly 50 Malaysian and international dishes, including D197 durian cheese stuffed crab shell and XO durian, abalone and chicken soup.
Guests can also expect durian-spiked takes on dishes like Sabah garoupa toast and cereal prawns, plus over 15 desserts including durian panna cotta and pandan roulade. For those still craving more, The Market’s Indonesian “volcano durian” afternoon tea runs daily from July 8 to September 7, complete with durian hotpot, rare Indonesian varieties, and unlimited sweets.
Hotel Icon’s Malaysian Durian FestivalAddress: Silverbox Ballroom, 1/F, Hotel Icon, 17 Science Museum Road, Tsim Sha Tsui, Hong Kong
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