Word on the StrEAT: Hong Kong’s F&B scene in 2025 – the highs and lows, according to its gurus
Bar Leone’s Lorenzo Antinori, Mius’ Shelley Tai, Tate Dining Room’s Vicky Lau and more share their experiences – beyond the World’s 50 Best Bars
But it wasn’t all good news. There were high-profile closures, from Sushiyoshi to Castellana to Stockton, and a pervading sense that the city’s F&B is still adjusting to new realities post-Covid-19.
Now, with 2025 nearly in the rear-view mirror, we speak to several of the scenes’ movers and shakers about their pits and peaks of the past 12 months.
Shelley Tai, mixologist and founder of Mius
What was the highest point of the year for you?
What about the lowest?
Not a personal low, but a stressful pause. Our liquor license application was delayed for weeks in August due to unexpected situations. It was a worrying few weeks, but it gave us breathing room to improve processes and align the team more clearly before opening.
What are you looking forward to in 2026?