From menu takeovers by renowned chefs to creative baked goodies and exclusive pop-ups, Hong Kong’s food and drink scene is always hard at work to keep us happy, well-fed, and forever curious. If you’re a bona fide foodie who’s always on the lookout for the latest eats, turn your attention to these delicious happenings in the city right now.
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Hong Kong foodie news 2026
The Peninsula Sunset Cocktail Cruise and Afternoon Tea returns
The Star Ferry is a beloved institution whose storied heritage has been intertwined with Victoria Harbour for more than a century, and The Peninsula now welcomes guests aboard its beautifully customised World Star ferry for a spin. Every Friday evening, step onto the hotel’s special Star Ferry for a celebration with the music and conviviality of a French guinguette with all the timeless elegance of The Peninsula. Hong Kong’s skyline at golden hour is made all the more beautiful by laid-back lounge music and sunset-inspired beats from a live DJ, as well as free-flow signature cocktails, premium and sparkling wines, and beer, including Aperol Spritzes and rosé from Provence. The cruise ends with a complimentary cocktail at Felix on the 28th floor of the hotel as well.
Meanwhile on Saturdays, you can also enjoy The Peninsula’s renowned afternoon tea on the water while cruising through the harbour. Some bites to look forward to include a Reuben sandwich with sauerkraut, smoked salmon and pumpkin with feta cheese on toast, coronation chicken milk bread, citrus baba with fresh strawberries, and of course, The Peninsula’s signature plain and raisin scones, served with clotted cream and strawberry jam.
Menu Habitat at Feuille
New head chef Léo Daull’s brand-new Menu Habitat highlights four distinct habitats – Ocean, Forest, Pasture, and Tropical – and transforms ingredients found in each terroir into an immersive dining experience through French technique and artful presentation.
Some highlights include the trompe-l’œil musse, a mussel tartare housed in a beautifully constructed charcoal tempura shell that you can eat whole; a fantastic assorted mushroom pâté en croute served with mushroom jus; a matsutake and cep consommé jelly; and a local three-yellow chicken prepared traditionally en vessie – sealed inside a pig’s bladder.
Patina merges three nightlife concepts into one space
This new bar in Central is designed to reveal more layers the deeper you head into the space. The Iron area lies right behind their doors, all metallic surfaces and soft lights, serving a menu of 12 clarified cocktails and Japanese bites. Head upstairs to find Copper, a warm, amber-lit space that promises music, mixology, and high-energy glamour that is probably where visitors will spend most of their night after a few drinks downstairs. Finally, Patina is hidden behind velvet curtains, accessible only for those who have completed the rounds in both previous spaces.
Gossip launches new menu
Cocktail bar-nightclub hybrid Gossipa unveils a new 10-drink collection, each designed to deliver a scent before the taste hits, and named after secrets, rumours, and spectacle – all the ingredients that make a memorable night. Some cocktail highlights include the creamy Soft Scandal, a sour made with Huamani pisco, port, strawberry, miso, and milk whey; Spill The Heat, featuring mezcal, tequila, blood orange, jalapeño, and grapefruit soda; and Burnt Confession, with Hennessy VSOP cognac, Bulleit bourbon, sweet vermouth, chocolate, vanilla, and a veil of applewood smoke.
The Disgusting Food Museum comes to Hong Kong
Hailing from Malmö in Sweden, this museum famously gathers over 80 of the world’s most polarising foods for your multi-sensory (dis)pleasure. Some of the disgusting foods on display include Surströmming, fermented herring from Sweden that’s long been considered the smelliest canned food on Earth; fermented shark meat from Iceland; cheese with live maggots that’s officially banned by the EU; frog smoothies; and Rocky Mountain Oysters (which you may know is actually a nice moniker for bull’s testicles).
Of course, after seeing everything, visitors will also have the opportunity to taste a curated selection of unusual foods. These could range from Australian Vegemite and crunchy crickets, to final bosses like Icelandic fermented shark! Keep your vomit bag handy, but if you manage to complete the challenge, you’ll earn the title of ‘Tastebud Warrior’.
Chill Hill opens in a coin laundry
Hong Kong’s latest froyo shop is tucked away inside a self-service laundry place in Sai Wan. Instead of the usual soft-serve machines that squeeze out a mixture of water, emulsifiers, and artificial air, Chill Hill uses a high-density, homemade brick of yoghurt instead that’s mixed with fresh fruits. This base features 100-percent pure Australian yoghurt and French cream, with natural dairy fats that give it a creamy texture without artificial oils or trans fat. Choose from one of their curated cups like Very Berries (acai, mixed berries, mango, honey, and vanilla) or Medi Delight (tahini, pistachio, dates, and honey) from $50, or build your own cup from $40.
Shelley Tai opens Fello
Hot off landing at No. 36, nabbing the Best Bar Design award, and earning the Bartender’s Bartender Award at Asia’s 50 Best Bars 2026, Shelley Tai has been on a roll. Following this success, she’s unveiled Fello – her second venue in Hong Kong, which is already shaking up the city’s bar scene. Much like her first venue, Mius, this sleek two-storey bar prides itself on an inviting yet elegant environment, making it the perfect for sipping on cocktails with your friends. Fello’s menu focuses on balanced and clean flavours, best showcased through creations like the crushable Pineapple Basil Smash, the Fello Paloma, and the milk-washed Gyokuro Melon Punch. For those seeking spirit-forward options, the bourbon-based Yuzushu Iced Tea or the Garden Bee’s Knees are sure to please. Don’t forget to pair your cocktails with Fello’s moreish bar bites such as the juicy Tsukune Chicken Burger glazed in ginger teriyaki sauce, or the Ikura Shrimp Sando with a generous scoop of salmon roe.
Madé opens on Lyndhurst Terrace
There are countless bakeries across Hong Kong that whip up French pastries, but we reckon that Madé is Hong Kong’s sole atelier dedicated exclusively to madeleines. This spot on Lyndhurst Terrace churns out handcrafted madeleines daily. Available in six flavours – original, chocolate, lemon, black sesame-filled, matcha white chocolate, and egg tart-filled – these fluffy cakes are baked with premium French butter and almond flour, and go perfectly with a cup of coffee. It’s safe to say we’re mad for these madeleines.
Skye Roofbar & Grill’s all-new concept and cocktails inspired by Hong Kong’s iconic streets
As one of the city’s premier rooftop venues, Skye Roofbar & Grill at The Park Lane Hong Kong has remained a go-to destination for sundowners and breathtaking views of Victoria Harbour. This Causeway Bay-based spot has just revamped its offerings, unveiling a refined grill concept that spotlights premium ingredients and sustainably sourced seafood.
At the heart of its refreshed menu, Skye offers an impressive array of surf-and-turf entrées. Dig into your preferred premium meat cut, such as Australian Stockard Wagyu tomahawk and striploin, Korean Hanwoo T-bone, or USDA prime ribeye and flat iron, and enjoy them with sauce options like red wine jus, chimichurri, and housemade barbecue for a flawless pairing. As for seafood options, the restaurant offers plates such as pan-fried skate wing, salt-crusted sea bass, and Boston lobster alongside its signature chilled seafood towers and caviar selection. Alternatively, vegetarian-friendly selections such as roasted paprika cauliflower steak or organic terroir salad are sure to please.
Additionally, Skye has added a new lineup of cocktails to its signature range, inspired by iconic streets across Hong Kong. Alongside a revamped take on its beloved signature Gloucester Road cocktail, guests can choose from five new creations – Tonkin Street, Caine Road, Sai Yeung Choi Street, Lascar Row, and Shanghai Street. Whether trying something new or revisiting a refreshed classic, customers can experience the city’s spirit and cultural heritage as they sip on expertly crafted tipples.
Terrace Boulud’s summer offerings
The tail end of summer may be approaching, but that doesn’t mean that you have to say goodbye to its vibrant flavours yet. What better way to enjoy the lingering warmth than by savouring seasonal ingredients in Terrace Boulud’s newest à la carte offerings? The culinary team behind the refined French eatery have rolled out starters such as Crabe Royal – sweet poached king crab with fresh Japanese tomatoes and local cherry tomatoes – and Sériole, Japanese yellowtail with fresh and pickled cucumbers in a yoghurt-dill sauce. Add an international twist to your meal and try the restaurant’s new dim sum offerings. Standouts include the Portuguese-inspired Macao with salted cod and crispy taro, and Morocco, made with confit lamb shoulder and ras el hanout. For mains, options like lobster vol-au-vent, tournedos Rossini with Wagyu beef and foie gras, fragrant escargots, or fettuccine generously topped with winter black truffle are sure to please. Don’t forget to cool off with refreshing desserts such as Pitaya Givré – frozen dragon fruit loaded with mango sorbet, basil-lime fruit salad, and basil foam – or melon musqué, paired with a fluffy pine nut sponge and caramel sauce.
What’s more, drop by the rooftop brasserie from 7.30 to 10.30 am on weekdays before September 30 to kick-start your morning with Terrace Boulud’s breakfast menu. Whether you prefer seasonal fruit bowls with yoghurt or açai, flaky pastries, or eggs done exactly to your liking, the breezy rooftop energy here ensures your day starts on a high note. Plus, you’ll receive a complimentary takeaway tea or coffee with your meal when you order Les Classiques or Le Matin Boulud Petit Dejeuner menu.
As for drinks, the venue’s bar team have crafted a new lineup of summer-exclusive cocktails. Relish fruit-forward tipples such as the Framboise Highball with lychee and raspberries; The Mandarin for a citrus twist on the Italicus and Prosecco Spritz; or the T.B White Cosmo, an elderflower-and-lychee spin on the White Cosmopolitan, a classic at Boulud’s restaurants. Craving spirit-forward options instead? Opt for the Tropical Negroni, made with coconut fat-washed gin and pineapple skin-infused Campari, or the Oat Fashioned for a roasted, chocolatey take on the timeless whiskey cocktail.
Kunbi launches Red to Fly
Local content creator Kunbi, A.K.A “African Prince”, has just launched his first alcoholic beverage, Red to Fly. Inspired by zobo – a West African tea made with dried hibiscus flowers, and various fruits and spices – this creation takes familiar flavours from Kunbi’s upbringing in Nigeria and refreshes them to appeal to Hong Kong’s consumers, bridging his two worlds together. Working together with local brewing company Mak’s Brewery, Kunbi’s creation sees hibiscus, pineapple, and ginger combined with a five percent vodka base to create a refreshing, tropical, and lightly spicy beverage that’s sure to quench your thirst this summer.
From August 31 to October 31, Red to Fly will be available in limited quantities at locations such as Mono Skewers or Ciclo in Causeway Bay; Slow Cow Beef Bowl, G.O.D, or Chas by the time in Central; Africa Coffee & Tea in Wong Chuk Hang; Loong Bar by Mak’s Beer at West Kowloon Pier; and High Bar by Mak’s Beer at Cheung Sha Wan.
Draft Land opens new location in Tsim Sha Tsui
Taipei’s cocktails-on-tap concept Draft Land has unveiled its first Kowloon outpost on Minden Avenue, and this time, they’re tapping into a dual concept venue. Partnering with local coffee brand nodi to offer artisanal brews throughout the day alongside cookies and loaf cakes. Once the clock hits 5pm, the venue shifts back to Draft Land, where customers can sip on the bar’s classics, such as Thirsty Collins, Guk Bo, and Oolong Tea Collins. Additionally, the two venues have collaborated to create coffee-infused tipples, such as the Really Really Dark & Stormy, Coconut Punch, and the Caferoni – a caffeinated twist on the ever-classic Negroni. Along with bar bite options such as Southeast Asian-inspired pork neck, harissa octopus, and ‘takoyaki’ fishballs, Draft Land’s Tsim Sha Tsui branch is bound to be a new neighbourhood hotspot.
Abebe Bakery to open in Hong Kong
Calling all dessert fiends, South Korea-based patisserie Abebe Bakery is opening in Hong Kong this September. Since opening its first stall in Jeju’s Dongmun Market in 2018, the bakery has cemented itself as one of the country’s largest doughnut specialists, known for its signature cream-filled doughnuts and cream buns. Expect to delight in fluffy cream doughnuts flavoured with Jeju ingredients, such as the dirty chocolate cream doughnut, Jeju matcha cream doughnut, and the Gasiri black sesame cream doughnut. As for its cream buns, Abebe fills each cream bun – available in flavours such as Geumneung apple cream, Wimi hallabong, and more – with glutinous rice cake for a delightful contrast of textures.
Barcode and Tell Camellia’s newly-launched cocktails
This summer, award-winning bartender Gagan Gurung’s tea-centric bar Tell Camelia has released seven new seasonal cocktails that play on refreshing flavours and artisanal teas that capture the essence of the season. Highlights include Tea Passion, a Thai tea-inspired crushable cocktail with papaya and passionfruit sherbert; Iron Tea, a tieguanyin tea creation that fuses peach and chillies; and ABC, a Himalayan tea-based cocktail with Nepali flavours.
Across the street at Barcode, Gurung’s coffee and dessert-inspired cocktail lounge, the bar has also revamped its menu with contemporary takes on classic cocktails. Sip on creations such as a watermelon Negroni for a refreshing twist on the Italian aperitif, a longan Pisco Sour that balances sweetness with tart citrus, and a banana blue cheese Old Fashioned that gives a savoury kick to the spirit-forward drink.
Bistrot du Vin’s seasonal shellfish creations
Sai Ying Pun’s brasserie, Bistrot du Vin, invites diners to experience a quintessentially French summer with its latest seasonal menu loaded with shellfish dishes. The star of the eatery’s new menu is Moisseau mussels, prized for their meaty tenderness, rich umami, and clean flavour. Be sure to order the moules marinière, which sees these mussels sautéed with shallots, confit onions, and thyme before being simmered in a light Meunière sauce. Otherwise, enjoy the plump mussels in a rich shellfish bisque for a flavour-forward alternative. The restaurant also offers other seasonal creations, including razor clams à la plancha served with a bright bell pepper confit and timeless classics like Boston lobster pasta.
For extra indulgence, Bistro du Vin offers an exclusive wine pairing for each of its summer shellfish dishes. Expect to find labels from maisons across France, such as Burgundy’s Maison Aymon Nicolas Protin Bourgogne Aligoté and Domaine Belargus Savennières Les Ruchères from the Loire Valley.
