Dining news: Bakehouse launches dinner service in Wan Chai, Krug pairs champagne with the humble carrot, and more
As the air begins to cool and the city edges toward the festive season, Hong Kong’s dining scene is shifting into a more celebratory mode. The coming weeks bring fresh collaborations, new menus and the kind of creative energy that hints at a strong finish to the year. Restaurants are embracing warmth and nostalgia, while bars and bakeries are finding new ways to celebrate the months ahead.
It’s the calm before the holiday rush, a moment when creativity meets comfort, and the city’s chefs remind us that the best celebrations always start at the table. Keep reading for more.
See also: Hong Kong’s newest restaurants to visit in November 2025
Beer, Dough, Bliss
Casa Cucina’s new poolish beer dough pizzas and panuozzo bring malty crunch, airy chew and serious happy hour energy to Causeway Bay
Casa Cucina in Causeway Bay has rolled out a new happy hour menu built around its latest obsession: poolish beer dough, a type of pre-ferment using beer instead of water. Developed with a 50 per cent dark lager blend and left to cold ferment for 48 hours, the dough forms the base for pizzas with a malty crisp edge and chewy centre. Available from 5pm to 7pm daily, diners can mix and match drinks with options such as a seven-inch pizza and two drinks for HK$158 or a panuozzo—an Italian street-food-style folded pizza sandwich—for HK$98. Flavours range from margherita with stracciatella and basil to spicy salami sunset with nduja and vodka sauce, or a fruit-forward Mediterranean number with muscat grapes, pistachio and anchovy mayo. Those who can’t decide can even go half-and-half, because life, and pizza, is better when shared.
Carrot with caviar and cajun by Vicky Cheng of VEA
Carrot heart with sea urchin and Mexican marigold by Ricardo Chaneton of Mono
Krug’s annual Krug in the Kitchen returns to Hong Kong with a tribute to the humble carrot, bringing together some of the city’s top Krug Ambassade chefs to celebrate flavour, texture and terroir. From now until December 18, restaurants including Andō, Caprice, Mono, Petrus, VEA and 8½ Otto e Mezzo Bombana will present inventive dishes designed to complement the Krug Grande Cuvée 173ème Édition and Krug Rosé 29ème Édition. Each chef takes the unassuming root vegetable in a new direction.
Mono’s carrot heart with sea urchin and Mexican marigold, VEA’s carrot with caviar and cajun spices, Caprice’s carrot with citrus fruits and honey-spice sauce, and 8½ Otto e Mezzo Bombana’s carrots marinated with turbot all showcase the maison’s philosophy of individuality through craftsmanship and creativity. Elsewhere, Andō’s local carrot textures pair with Krug Grande Cuvée, while Petrus takes a coastal approach with diver-caught scallop and champagne-infused carrot.
The Krug Room and The Garden each present exclusive pairings of Krug Grande Cuvée 173ème Édition, while a new generation of Krug Ambassades add their interpretations: Arbor’s carrot and citrus, Ami’s cheekily named “karrot” with smoked salmon trout and lemon caviar,Plaisance’s Kyoto carrot with Hokkaido botanebi and sea urchin, Louise’s carottes des sables with langoustine and ginger-fir dressing, Popinjays’ carrot garden with vanilla-poached lobster, Yong Fu’s braised pork leg with fermented dual-flavour carrots, and Leela’s carrot and lotus root chaat with tamarind and mint chutneys.
Walk the Talk
After a short hiatus, Mentor Walks Hong Kong returns on November 29 at 10am, taking place at the Learning Steps of M+ in West Kowloon. The one-hour session brings together women from across industries for candid, small-group conversations with senior female leaders, offering real advice, not rehearsed platitudes. Participants are encouraged to bring genuine questions about their careers, challenges and ambitions, and to leave with practical insights and connections. Among this round’s mentors is Michelle Garnut, Tatler Best Legacy Award 2025 winner, joining a line-up of women shaping change in their respective fields. Open to working women only, tickets are HK$150 and spots are limited.
A New Chapter After Dark
Newly appointed bar manager Marco Maiorano will lead the bar team
Senior bartender Cynthia Wong comes home to Hong Kong
Assistant bar manager Ian Lui returns from Rosewood Bangkok
Rosewood Hong Kong has announced a refreshed bar team at Darkside, headlined by the arrival of acclaimed bartender Marco Maiorano as bar manager. With experience at London institutions The Connaught and Scarfes Bar, Marco brings a polished European sensibility to the bar, alongside a commitment to using cocktails as a force for social impact. Joining him are assistant bar manager Ian Lui, formerly of Rosewood Bangkok, and senior bartender Cynthia Wong, who returns home after stints at Shady Acres, Resonance by Heston Blumenthal in Dubai, and Scarfes Bar in London. Together, the trio signal a new era for DarkSide, one defined by global perspective, craftsmanship, and a sense of purpose behind every pour.
At Cristal Room by Anne-Sophie Pic, head chef Marc Mantovani leads the Hong Kong team in hosting Vivant
Chef Johnny Pham of Shanghai’s Vivant brings his Franco-Vietnamese finesse to Hong Kong for the first time
On November 16, Cristal Room by Anne-Sophie Pic will host Johnny Pham of Shanghai’s Vivant for an exclusive one-night collaboration that brings together two distinct expressions of modern French cuisine. Pham, whose Franco-Vietnamese sensibility has made Vivant one of Shanghai’s most talked-about newcomers, joins head chef Marc Mantovani and the Cristal Room brigade for a tasting menu that moves between delicate precision and bold flavour.
The evening opens with shared creations such as crab tartelette, chinchard with shiso, and pie-tee with pistachio and ebi shrimp, before segueing into Vivant’s symphony of tuna and Cristal Room’s signature berlingots ASP filled with comté and mushroom consommé. Highlights continue with Brittany blue lobster in coral Béarnaise, wild seabass with caviar and champagne sauce, and Zhongfa pigeon with huangjiu and truffle, closing on the poetic millefeuille genmaicha. The menu is priced at HK$2,580, with optional beverage pairings from HK$1,388.
Bakehouse’s Wanchai flagship now welcomes diners in the evening with a beef bone marrow pie
Mussels with chorizo and white wine at Bakehouse
Bakehouse is extending its warm, butter-scented embrace into the evening with the launch of dinner service at its Wan Chai flagship from November 17 onwards. Led by chef-founder Grégoire Michaud and chef Dean Lovell, the new dine-in menus at both Wanchai and Sha Tin build on Bakehouse’s oven-first philosophy, offering comfort food with a craftsman’s touch.
Dinner standouts include a decadent beef bone marrow pie of slow-braised Wagyu cheek under croissant puff pastry, and grilled skate wing with lemon butter, white wine miso, and ikura. Brunch favourites also make a return, from mala chicken and sourdough waffles to uni brioche toast with scrambled eggs and ikura, while the golden caramel flan delivers a sweet, nostalgic finish. It’s Bakehouse as you know it, only now with mood lighting and marrow spoons.
Bakehouse Wan ChaiAddress: 14 Tai Wong Street East, Wan Chai, Hong Kong
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