Advertisement
Your Hong Kong weekend food guide for July 11-13
Eat tteokbokki at Young Dabang, try Hu Taiqing’s Sichuan Rouge, and celebrate Bastille Day at Black Sheep’s La Vache!
Reading Time:2 minutes
Why you can trust SCMP
Besides the bar events blasting Hong Kong’s cocktail scene this week, the city has been blessed with an abundance of new restaurant openings. Whether Korean comfort food or affordable Sichuan cuisine, fill your plates and spend this weekend tasting the new joints in town before the French holiday Bastille Day arrives on Monday.
If you’re looking to make a special reservation this week, the 2025 100 Top Tables Guide can help you pick the perfect spot.
Friday, July 11
Sichuan Rouge, helmed by renowned Sichuan chef Hu Taiqing and home-grown veteran Kenny Chan, just soft launched. The restaurant aims to showcase affordable, fine Sichuan cuisine with authentic ingredients sourced from Sichuan and Chongqing.
Advertisement
Challenging the notion that Sichuan food is solely about numbing spiciness, the menu offers a rich and complex array of flavours, from razor clams with Sichuan peppercorn to the popular Chengdu street food of sliced beef and ox tripe in chilli sauce. Other highlights include the succulent deep-fried sliced beef with Sichuan peppercorn and rock salt, chilled South African abalone with Hangzhou chilli, and young pigeon with pepper.
Where: 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay
Saturday, July 12
Korea’s premium tteokbokki pot restaurant chain, Young Dabang, has opened its first Hong Kong location at Sha Tin’s New Town Plaza, serving up popular Korean soul food while paying homage to the 1980s coffee shops that served as neighbourhood gathering spots in Korea.
Advertisement
Select Voice
Choose your listening speed
Get through articles 2x faster
1.25x
250 WPM
Slow
Average
Fast
1.25x