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Food & Drink

Food trends, restaurant and bar recommendations, plus rising chefs to know  

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New openings
Where to eat in Hong Kong
Dishes from 180º Modern Fire Grill, a restaurant centred on open-flame cooking. Photo: courtesy 180° Modern Fire Grill

Hong Kong’s hottest new openings, from Vicky Lau’s latest Tate iteration to Myka’s cool fro-yo offerings

New openings
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Chef Vo Thanh Vuong on a fishing boat off the coast of Vung Tau, in Vietnam. Photo: Hei Kiu Au
The “What We Regret Most” exhibition focuses on feelings of remorse. Photo: courtesy What we regret most
The “Arts in the City: Revisit Tai Hang” initiative includes a miniature Tai Hang fire dragon crafting workshop. Photo: courtesy Arts in the City: Revisit Tai Hang
Modern Fujian cuisine at Hokkien House. Photo: courtesy Hokkien House
The “Meow‑cation – With Cats, We Connect” exhibition at the Hong Kong Design Centre. Photo: courtesy Hong Kong Design Centre
Soy-glazed, fish-sauce-marinated chicken thigh with black-garlic oil at Chiu San. Photo: courtesy Chiu San
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Theign Phan (left), executive chef of Grand Majestic Sichuan, and chef Palash Mitra, of Prince and the Peacock, in the latter’s Tai Kwun kitchen. Photo: Alexander Mak
Hamachi crudo at Il Presidente. Photo: courtesy Il Presidente
Matt Richardson, founder and managing director of Big Top Hospitality, spent two weeks in Dublin, Ireland, mastering the art of the perfect Guinness pour, ahead of the opening of The Boar. Photo: Alexander Mak
The “Ultra Heroes Exhibition 2026”, at Incubase Arena in Chong Hing Square, Mong Kok. Photo: Edmond So
Crispy three-yellow chicken with scallion oil and mushroom sauce at Canto Jade. Photo: courtesy Canto Jade
Rustic crisps served at Heaven Aperitivo Hour at Coffeelin. Photo: Ron Wan

Hong Kong’s pop-up scene: a fleeting feast or a future trend?

Food and Drinks
Mature geese enjoying time outside at the Jinbaotian Magang Goose Ecological Conservation Base, in Kaiping, in China's Guangdong province. Photo: Hei Kiu Au
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The Empress Wu cocktail at Mother Pearl. Photo: courtesy Mother Pearl
Potatoes dry in the sun in Peru’s Sacred Valley. Photo: Shutterstock
Bird song was a signature feature of Mong Kok's Wan Loy Teahouse, seen here in 1987. Photo: SCMP Archives
Rice is steamed at high heat in preparation for fermentation, at the Pagoda Brand Winery, Shaoxing, China. Photo: Gavin Yeung
Ponentino in Royal Garden Kowloon East emphasises comfort food. Photo: courtesy Ponentino
Stephen Yan with fans in Toronto in 2024. Photo: courtesy Retrokid

Wok with Yan’s return: Hong Kong-Canadian TV chef Stephen Yan reunites with fans decades after disappearing

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