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Lisa Cam

Charmaine Mok

With Hong Kong’s weather set to cool again in the coming days, April promises some cool new flavours for the city’s palates.
One of the most exciting newcomers is a cheese-focused concept by Jeremy Evrard, the city’s most prominent fromager (cheesemaker) and formerly of Four Seasons Hong Kong fame, and a new coffee shop from The Arcane Collective.
A Petrus alumnus has spread his wings to open a distinctly Hong Kong-themed fine dining restaurant.
Japanese concepts still pepper the city’s dining scene: there is a new shabu-shabu restaurant in Causeway Bay and more ramen places opening in the coming months. Read on to see what else is new.

1. Always Joy
Following the closure of their restaurant Ronin, Lindsay Jang and Matt Abergel have opened their newest venture – right next to their Yardbird restaurant on Wing Lok Street in Sheung Wan.
An izakaya at heart that leans towards seafood dishes – such as threadfin bream with pickled cabbage, and braised grouper with gobo and chayote – the menu is loosely defined and features a world of influences.
148 Wing Lok Street, Sheung Wan

2. Servo
Shane Osborn, Michael Smith and Didier Yang’s new Australian-style cafe and wine bar has opened on the corner across from the building that houses their restaurant Arcane.
Servo is open from early morning until late night, serving all-important breakfast foods such as bacon sandwiches and avocado on toast, comforting lunches such as teriyaki-glazed beef with roasted beets and potato salad, and charcuterie boards to complement wine in the evenings.
Kowloon Dairy Building, 17-19 On Lan Street, Central

3. Roucou
Known for his work on the legendary cheeseboard at Caprice, Jeremy Evrard has just opened a cheese omakase experience in Central.
Combining his access to some of the best cheeses in the world with Japanese techniques and ingredients, Evard’s opening menu includes delights that reflect the epitome of indulgence.
The Melted Open Sandwich, for example, combines a puff pastry base with fresh artichokes and roasted pine nuts. Served at the table, the dish is topped with rich, melted cheese drizzle.
28 Aberdeen Street, Central

4. Thomas and T’s
Straight from the kitchens of Petrus and Sushiyoshi, chef Thomas Tam has boldly struck out on his own to open a contemporary Hong Kong omakase restaurant with French techniques, Japanese ingredients and the Lion Rock spirit.
Look forward to creative dishes such as swordfish char siu rice, a luxurious foie gras lo mein and tempura fish maw.
22/F, Foco, 46-48 Cochrane Street, Central

5. Perfume Trees Gin by Tankyu Distillery
Tankyu Distillery, the creators of Perfume Trees Gin – Hong Kong’s first gin – has launched a new bar on Hollywood Road, within the freshly launched Urban Coffee Roasters cafe.
The venue offers contemporary cocktails like the Tangerine Bliss and Perfume Lady, alongside coffee-based drinks featuring its house-made spirit and Ethiopian beans.
The menu also includes alcohol-infused dishes such as gin-cured tomatoes, crab pasta and coffee liqueur tiramisu.
35 Hollywood Road, Central
6. Meh Kee Hotpot
This new hotpot place in Mong Kok specialises in exclusive Mongolian lamb.
Not only are there different cuts of the succulent lamb for hotpotters to try, there is also a huge variety of lamb skewers that showcase different cuts.
The eatery is open until 2.30am, making this a prime location for a late-night supper whenever you are in the area.
2/F, Prosperity Building, 61 Tung Choi Street, Mong Kok

7. Tanukikoji
A new shabu-shabu and sukiyaki restaurant has opened in Causeway Bay.
Specialising in individual pots, Tanukikoji offers speciality soup bases such as top-grade dashi and a Hokkaido sea urchin soup that is limited to only 80 servings a day.
A special Wagyu beef from Japan’s Tokachi district with exceptional marbling and strong beef flavour is the star ingredient of the eatery.
Shop 4, Haven Court, 128-138 Leighton Road, Causeway Bay

8. Shanghai Plus
A Shanghainese restaurant influenced by Cantonese traditions has opened in Wan Chai.
The kitchen is helmed by veteran chef Edmond Ip, who brings with him over 20 years of experience.
On the menu are family-friendly dishes such as Shanghai fried pork ribs with a modern twist, where pork ribs are marinated in Italian balsamic vinegar and Okinawa black sugar, and topped with aged tangerine peel.
The stewed meatball is made with dried squid, water chestnut, bamboo shoots and shiitake mushrooms and braised Shanghai-style, like the classic lion’s head meatball with Cantonese ingredients.
Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai

9. Waki Shokudo
The cute, ninja-themed restaurant has opened its third branch, in Wong Tai Sin.
With design motifs reflecting the theme, the eatery serves quick one-bowl or donburi meals including whole lobster tempura rice, fatty tuna donburi and Kagoshima Kurobuta pork belly donburi.
G12A, South Wing, Wong Tai Sin Centre, 103 Ching Tak Street, Wong Tai Sin
10. Niwa Sushi
Niwa, a newly opened Japanese restaurant on Caine Road in Central, offers omakase courses for lunch and dinner.
The beautifully renovated space features a private room for up to 15 guests.
Known for its classic Japanese offerings, the menu includes oyster sashimi, charcoal-grilled eel and a six-piece sushi course. Prices start at HK$580 (US$75) for lunch.
Ichang House, 61 Caine Road, Central












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11. Sakaba Masaka
This izakaya specialising in sushi and kushiyaki (grilled skewers) has opened in Central, where its reasonably priced dishes include nigiri (HK$18 to HK$38 a piece) and skewers (HK$20 on average).
The restaurant is the creation of Fukuoka native Masa Kamatani, who also runs Masaka, a sake bar in Central, and Dantotsu Ramen in Lok Fu.
2 Shin Hing Street, Central

12. The Mandarin Cake Shop Pop-Up
The Mandarin Oriental’s cake shop is now running a pop-up at the Landmark shopping centre in Central from now until the end of May.
While not far from the original shop’s location, the pop-up offers a very good reason to visit: two limited-edition pastry items, including a sweet and salty egg yolk custard and pork floss croissant; and a limited-edition Apple Elysium tart made in celebration of visiting artist Lauren Tsai, only 20 pieces of which are available every day until April 6.
Shop B64-65, B/F, Landmark Atrium, Central

13. Pintxos by Barbar
The fourth Spanish restaurant by Epicurean Group, which also runs Barbar, Pica Pica and Aire, takes over the space formerly housing 22 Ships, and is a love letter to the tradition of pintxos – small, savoury snacks held together by toothpicks and usually served on bread. Young chef Xavier Pla is heading the kitchen.
22 Ship Street, Wan Chai
And looking ahead…
Tokyo Ginza Kagari Ramen
Tokyo’s popular Ginza Kagari is slated to open a branch in Tsim Sha Tsui in May.
There is always a queue outside the Tokyo location, which is famous for its chicken ramen. We anticipate the same rich creamy chicken broth made from domestic Japanese chickens, or something equally special, for the Hong Kong store.
K11 Art Mall, 18 Hanoi Rd, Tsim Sha Tsui


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Food and Drinks

New Hong Kong restaurants, coffee shops, bars to try in April 2025 and a pop-up cake shop

Hokkaido Sea Urchin Soup Photo: Tanukikoji

Smashed avocado on sourdough toast with chilli jam from Servo, a new Australian-style cafe in Hong Kong. Photo: Servo

Matt Abergel and Lindsay Jang of Always Joy, their new izakaya restaurant in Sheung Wan. Photo: Instagram/lindsayjang

A bacon butty with HP sauce from Servo, in Central. Photo: Servo

A cheese platter from Roucou, in Central. Photo: Roucou

Tempura fish maw from Thomas and T’s, in Central. Photo: Thomas & T’s

A Tangerine Bliss cocktail from Tankyu Distillery. Photo: Perfume Trees Gin by Tankyu Distillery

Hokkaido sea urchin soup from Tanukikoji, in Causeway Bay. Photo: Tanukikoji

Fried pork ribs with aged dried tangerine peel in balsamic vinegar sauce from Shanghai Plus, in Wan Chai. Photo: Shanghai Plus 

Tempura lobster donburi from Waki Shokudo, in Wong Tai Sin. Photo: Waki Shokudo

The Apple Elysium at the Mandarin Cake Shop pop-up in Landmark Atrium, in Central. Only 20 of the apple tarts are available each day. Photo: Mandarin Oriental

Pintxos by Barbar is Epicurean Group’s fourth Spanish restaurant, and pays homage to the Basque region with its small savoury bites known as pintxos. Photo: Pintxos by Barbar

Actor Nicholas Tse names favourite places to eat in Hong Kong on new Google Maps feature

Google Maps asked Hong Kong actor and singer Nicholas Tse to list his favourite places to eat in Hong Kong using its new Shared List Feature, as the app marks its 20th anniversary. Tse will perform at the city’s new stadium in April. Photo: Google Maps



Gaggan No 1 again on Asia’s 50 Best Restaurants in 2025, Hong Kong restaurants 2nd and 3rd

Asia’s 50 Best Restaurants 2025 awardees on stage at the awards ceremony held in Seoul, South Korea, on March 25, 2025. Photo: Charmaine Mok

Chef Gaggan Anand kisses the award for No 1 on the Asia’s 50 Best Restaurants 2025 list, given to his eponymous restaurant Gaggan in Bangkok. It is the fifth time it has taken top place. Photo: Charmaine Mok

Danny Yip, founder of The Chairman, photographed at the restaurant in Central, which ranks 2nd on the Asia’s 50 Best Restaurants list for 2025. Photo: Xiaomei Chen

Chef Vicky Cheng, whose Hong Kong restaurant Wing ranks 3rd on the Asia’s 50 Best Restaurants 2025 list. Photo: Instagram/chefvickycheng

Tam Kwok-fung of Chef Tam’s Seasons in Macau accepts the award for the highest climber in the Asia’s 50 Best Restaurants 2025 rankings on stage in Seoul, South Korea. Photo: Charmaine Mok.

Hong Kong chefs Danny Yip of The Chairman, 2nd on the Asia’s 50 Best Restaurats 2025 list, Antimo Maria Merone of Estro, a new entry at 32nd on the list, Agustin Balbi of Ando, 41st on the list, Ricardo Chaneton of Mono, 24th on the list, Guillaume Galliot of Caprice, 18th on the list, and David Lai of Neighborhood, 21st on the list, celebrate with Susan Jung, Asia’s 50 Best Academy chairwoman, at the awards ceremony in Seoul, South Korea. Photo: Charmaine Mok

Food Instagrammer’s favourite Hong Kong restaurants for breakfast, fried rice, pasta

A dish at Yuk Kin Fast Food. Photo: Instagram/neverfullhk

Designer and branding strategist Sonia Lui shares her favourite restaurants in Hong Kong, as well as an “experience that is hard to beat” in Japan. Photo: Sonia Lui

Pan fried taro kueh at Tsang Kee. Photo: Instagram/cacioebaebae 

Sheung Hei’s Chinese sausage clay pot rice. Photo: Facebook

Chef Frankie Wong preps food at Ankôma. Photo: Jocelyn Tam

Linguine with peppers, tomato, capers and tuna at Estro. Photo: Estro

The story of Japan’s Hatcho miso, from battle rations for samurais to hotel cocktails

A Hatcho miso martini at the Hilton Nagoya. Photo: Llewellyn Cheung

Workers at Kakukyu Hatcho Miso’s production plant in Nagoya, Japan, stacking rocks on casks of fermenting miso. Each cask lid is weighed down with three tonnes of rocks. Photo: Llewellyn Cheung

A pack of Kakukyu Hatcho miso. Photo: Llewellyn Cheung

Casks of fermenting Hatcho miso. Photo: Llewellyn Cheung

Food items served at the Hilton Nagoya that contain Hatcho miso including curry, quiche, financier and teppanyaki abalone. Photo: Llewellyn Cheung

Hilton Nagoya executive chef Satoh Kohji. Photo: Hilton Nagoya

Teppanyaki abalone with Hatcho miso sauce. Photo: Llewellyn Cheung

A Hatcho miso martini from the Hilton Nagoya’s Hideaway 3-3 bar. Photo: Llewellyn Cheung

Lifestyle

Food & Drink

Lists

From cheese omakase and Mongolian hotpot to Japanese skewers and limited-edition pastries, here’s what to look forward to in April


From cheese omakase and Mongolian hotpot to Japanese skewers and limited-edition pastries, here’s what to look forward to in April.
