Dining news: The Baker & The Bottleman releases new bakes, Salisterra welcomes Jordy Navarra of Manila’s Toyo Eatery, and more
It’s Halloween today, and while the city’s dressed for drama, Hong Kong’s dining scene is focused firmly on substance. The week brings a mix of collaborations, comebacks and quiet triumphs. Menus are shifting with the weather, kitchens are swapping ideas across cuisines, and the sense of creative exchange feels especially alive.
Chefs marking milestones, bakeries turning seasonal, and local talent making headlines abroad. It’s a snapshot of a city that never sits still, where even as the year winds down, the kitchens only seem to gather momentum. Keep reading to find out more.
See also: Hong Kong’s newest restaurants to visit in October 2025
Anchored in Flavour
Ricardo Chaneton and Jordy Navarra collaborate for a one-night-only four-hands dinner, followed by a guest shift by Ethan Liu of CMYK
Upper House Hong Kong marks its 16th anniversary with a one-night-only four-hands dinner on November 7, uniting Salisterra’s culinary advisor, Ricardo Chaneton of Mono, with Jordy Navarra of Manila’s Toyo Eatery. The collaborative menu bridges the Mediterranean and the Philippines, blending Salisterra’s layered, produce-led finesse with Toyo’s deep sense of place and reverence for local heritage.
Guests can expect dishes that trace the journey from land to sea to memory, paired, if desired, with an HK$1,488 wine selection alongside the HK$988 menu. The celebrations continue at the Green Room after-party, featuring cocktails from Upper House Chengdu and Shanghai, plus a guest shift by Ethan Liu of CMYK, whose colour-inspired drinks explore countless possibilities in flavour.
A bright, art-filled dining room at MoA Dining overlooks Victoria Harbour
Modern Mediterranean dishes with Hong Kong flair showcase a cross-cultural approach to flavour
The Woolly Pig Restaurant Group returns to the Hong Kong Museum of Art with MoA Dining, a bright, harbourfront reboot of its former restaurant Hue.
Serving modern Mediterranean fare with a distinctly Hong Kong edge, the menu moves from a crisp-skinned suckling pig with carrot purée and red wine jus to a dry-aged, butterflied threadfin bouillabaisse inspired by local cooking traditions. The seafood paella, built on bomba rice and green pea purée, nods to the Mediterranean sun, while an in-house bread trolley brings fig sourdough, brioche and truffled Manchego butter to the table. MoA Dining also offers a weekday set lunch from HK$178, all served with those unbeatable harbour views and, fittingly for a museum address, walls lined with works by Damien Hirst, Tracey Emin and Rocco Ritchie.
The opening also debuts MoA Café, a breezy companion spot serving quiches, pastries, cakes and scones with housemade jam, plus nine premium teas and coffee. Open from Friday to Wednesday from 10am, it’s an easygoing pit stop for museum visitors and harbour walkers alike.
Treasure Hunt
Chefs ArChan Chan of Ho Lee Fook and Jayson Tang of Man Ho Chinese Restaurant collaborate to reinterpret Cantonese delicacy culture
Chefs ArChan Chan of Ho Lee Fook and Jayson Tang of Man Ho Chinese Restaurant reunite on November 13 for The Four Treasures, a one-night-only dinner dedicated to Cantonese delicacy culture. The eight-course menu reimagines the prized ocean ingredients of abalone, sea cucumber, fish maw and vegetarian shark fin, once symbols of prosperity and refinement, through a contemporary lens.
Highlights include fish maw with green Sichuan pepper sauce, a “xiao long bao” filled with braised abalone in supreme broth, and sea cucumber paired with chu hou sauce and turnip cake. Priced at HK$1,688 per person, the dinner at Ho Lee Fook pays tribute to Hong Kong’s rich maritime heritage while giving its most storied ingredients a fresh and spirited rethink.
Pastry chefs Helene Ng and Fabio Bardi team up for a limited-edition lineup of playful seasonal bakes
The Baker & The Bottleman gets into the festive spirit with a double act of sweet creativity this season. Until today, October 31, the Wan Chai bakery rolls out two Halloween treats: a raspberry chocolate slice topped with a meringue “ghost” and a pumpkin cheesecake tart crowned with a chocolate “bat.”
Then from November 1 to 15, head baker Helene Ng teams up with Italian pastry chef Fabio Bardi for the shop’s first-ever collaboration, blending British precision with Mediterranean flair. Expect a coconut pandan maritozzo, sticky date toffee cookie, and savoury bacon and garlic scone, each a playful cross-cultural bake available individually or as a set from HK$108.
The Baker & The BottlemanAddress: Shop No. G14 and G15, G/F. and Shop F15A, 1/F Lee Tung Avenue, 200 Queen's Road East, Wan Chai, Hong Kong
Cooking up the Future
Ardy Ferguson, mentored by chef Vicky Lau, is crowned the global winner of the S.Pellegrino Young Chef Academy Competition 2025 in Milan
Ardy Ferguson, of Belon in Hong Kong, may not be a household name yet, but that’s likely to change. The Hong Kong-based Indonesian chef took home the top honour at the S.Pellegrino Young Chef Academy Competition 2025 in Milan, wowing a global jury of culinary heavyweights with his dish archipelago celebration. Mentored by Vicky Lau of Tate Dining Room, Ferguson distilled his dual heritage into a composition that balanced technical precision with emotional storytelling—an edible map of his journey from the islands of Indonesia to the kitchens of Hong Kong.
The judging panel, which included Jeremy Chan of Ikoyi, Niki Nakayama of N/naka, Elena Reygadas of Rosetta, Christophe Bacquié, Antonia Klugmann, Julien Royer of Odette and Mitsuharu Tsumura of Maido, praised the dish for its harmony of innovation and authenticity. As the Grand Finale unfolded within Milan’s storied Castello Sforzesco, Ferguson’s win underscored the competition’s mission: to spotlight young chefs who cook not just with skill, but with soul and purpose.
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