31st October 2026 – (Hong Kong) November 2026 introduces an exciting wave of culinary arrivals and bar openings across Hong Kong, spanning regional Guangdong delicacies, Tokyo-born pizza omakase counters, Singaporean bagel houses, revitalised French grills and bespoke cocktail salons.
Two Men Bagel House
Founded in Singapore in 2014 by Jerome Lam and Jereborne Lam, this popular eatery brings hand-rolled New York-style bagels—ranging from sesame to cheddar and jalapeño—to Sai Ying Pun. Generously stacked creations include the Avo BV% (HK$88) with bacon, avocado, sunny-side-up egg, dill pickled onion, aioli and balsamic; the Personal Best (HK$78) pairing Spam, peanut butter, hash brown, egg and spicy aioli; the Luxe with salmon and cream cheese; the 2BAC with bacon and scrambled eggs; and the Mars Yard featuring roast beef, jalapeño relish and horseradish cream.
Address: Shop A, King’s Hill, 38 Western Street, Sai Ying Pun. Tel: +852 – 6022 8283.
The Pizza Bar by Daniele Cason
Arriving at Mandarin Oriental, Hong Kong on 2nd November, this intimate counter-style concept from Tokyo offers an elevated Italian-Japanese pizza omakase experience. Guests watch chefs stretch and bake dough matured for 72 hours, topped with premium seasonal produce from Italy and Japan. The tasting journey is rounded out with artisanal cured meats, fine cheeses, fresh seafood, salads, Italian desserts and classic Italian cocktails reimagined with Japanese ingredients, alongside a private dining room for smaller groups.
Address: M/F, Mandarin Oriental, 5 Connaught Road Central, Central. Tel: +852 – 2522 0111.
Suk Seong Ok
Standing out amongst Tsim Sha Tsui’s crowded Korean barbecue landscape, this newcomer specialises in the smoky, rich flavours of premium dry-aged Korean meats. Carnivores can gather around the grill for signature cuts including aged Korean beef rib-eye (HK$538), aged Korean beef short rib (HK$488) and aged Korean pork belly (HK$398).
Address: G/F, MW One, 1K Kimberley Street, Tsim Sha Tsui. Tel: +852 – 3689 2805.
Lola María Wan Chai
Opening on 3rd November, chef-founder Edgard Sanuy Barahona follows up his Sheung Wan flagship with a more relaxed second Spanish tapas outpost on Gresson Street. Alongside pintxos, cured meats, seafood, fideuà and weekend brunch, the Wan Chai branch serves exclusive plates such as slow-cooked broken egg with chorizo and potato foam (HK$58), creamy lobster rice (HK$388) and a Gresson Street fruit and cocktail salad (HK$105) crafted with produce sourced from the surrounding market stalls.
Address: Shop A, G/F, Wai Cheong Building, 5–9A Gresson Street, Wan Chai. Tel: +852 – 5175 3178.
Bar Camillo
Launching on 25th November at Rosewood Hong Kong, this 50-seat Italian-inspired cocktail lounge is a collaboration between the hotel’s bartending team and Bar Leone co-founders Lorenzo Antinori and Justin Shun Wah. Framed by mid-century interiors and an outdoor terrace, the venue highlights a bespoke tableside Negroni ritual—allowing guests to choose their preferred spirit, garnish and flavour profile—accompanied by seasonal drink lists inspired by various eras of Italian pop culture.
Address: Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui. Tel: +852 – 3891 8888.
Focazzina
Operated by Cafe Deco Group, this versatile Italian bakery and casual diner shifts seamlessly from day to night inside Central Market. Daytime visitors can pick up crispy toasted focaccia sandwiches starting from HK$74, whereas the evening menu introduces savoury sharing plates such as eggplant parmigiana (HK$72), baked Tomino cheese with prosciutto (HK$78) and sourdough margherita pizza (HK$118). Sweet-toothed patrons can indulge in decadent cream-filled maritozzi buns (HK$28 each) throughout the day.
Address: Shops G04–09, G/F, Central Market, 93 Queen’s Road Central, Central. Tel: +852 – 9064 9834.
Wangfu Chaoshan Beef Hotpot
This luxurious mainland import brings authentic Guangdong hotpot dining to Causeway Bay, anchored by a deeply savoury, slow-simmered beef-bone broth. Fresh Chaoshan yellow beef is delivered to the restaurant daily and hand-sliced to order on-site, ensuring tender cuts ready for flash-cooking at the table.
Address: 5/F, V POINT, 18 Tang Lung Street, Causeway Bay. Tel: +852 – 2633 3586.
THE CHATER
Designed to evoke a vintage railway station lounge complete with the outdoor Platform 1889 terrace overlooking Central, this all-day dining venue at LANDMARK CHATER features an East-meets-West menu curated by the culinary team at Mandarin Oriental, Hong Kong. Signature plates include the hotel’s famed Hainan chicken rice (HK$218), Aegean pulled pork with feta, lemon Greek yoghurt, honey and pita (HK$238), and miso cod (HK$298), complemented by coffee, cocktails and a dedicated bubble tea line-up (HK$68 each).
Address: 2/F, LANDMARK CHATER, 8 Connaught Road Central, Central. Tel: +852 – 3619 3249.
Gwang Jang Market
Named after Seoul’s bustling street food hub, this vibrant Korean restaurant in Tsim Sha Tsui offers a wallet-friendly weekday lunch buffet from HK$68 per person, featuring unlimited banchan and street-side favourites. The extensive à la carte menu spotlights hearty Korean classics, including perilla oil buckwheat noodles with beef tartare (HK$220), bubbling seafood stew (HK$280) and marinated soy sauce crab (HK$250 to HK$460).
Address: Shop A, G/F, Kimberley House, 35–35A Kimberley Road, Tsim Sha Tsui. Tel: +852 – 9852 9828.
Clarence Wine & Grill
Following four years at H Code, chef Olivier Elzer has relocated his French dining room to a welcoming ground-floor space on Wyndham Street. Adopting a more relaxed, sharing-oriented approach to seasonal French gastronomy, the refreshed menu pairs an extensive wine list with signature creations such as spiced tuna, duck breast and prime butcher’s cuts of beef.
Address: G/F, Win Hing House, 36–38 Wyndham Street, Central. Tel: +852 – 3568 1397.
C.C. LOU
Helmed by Elite Concepts, this refined Pacific Place establishment celebrates the culinary heritage of Guangzhou and Shantou. Complete with private dining rooms and a bar area, the restaurant caters to both casual daytime diners and lavish evening banquets, serving dim sum, afternoon tea, seasonal set menus, Cantonese roasted meats, fresh seafood and traditional Chiu Chow marinated delicacies.
Address: Shop 003, LG1/F, Pacific Place, 88 Queensway, Admiralty. Tel: +852 – 2918 9028.
The Thistle and The Jade
Opening on 2nd November at Mandarin Oriental, Hong Kong, this sophisticated whisky salon—designed by Malherbe Paris and featuring a private Jade Room and cigar lounge—unites distilling traditions from Scotland and Asia. Its floor-to-ceiling library showcases rare vintages and acclaimed labels from Japan, Taiwan, India and beyond, available through guided tastings, curated flights, highballs and bespoke whisky cocktails.
Address: Mandarin Oriental, 5 Connaught Road Central, Central. Tel: +852 – 2522 0111.
Song Wat Thai Cuisine
Bringing a funky, approachable Thai street-food atmosphere to Tsim Sha Tsui, this casual eatery focuses on flame-grilled plates and nostalgic sweets. Highlights from the savoury section include chicken satay (HK$98), grilled squid (HK$148) and Angus flat iron steak (HK$168), followed by mango sticky rice sushi (HK$88) and caramel banana roti with coconut ice cream (HK$88).
Address: G/F, Mangan Building, 18 Cameron Road, Tsim Sha Tsui.
AOAO
Having reopened on 30th October following a stylish transformation into a music-led rooftop social club, this Central destination blends retro-futuristic interiors with a breezy terrace and live DJ sets. The revamped menu draws inspiration from classic local cafés—offering satay beef sandwiches, sweet-and-sour Ibérico pork and salt-and-pepper soft-shell crab—paired with cocktails divided into three distinct evening collections.
Address: 14/F, Manning House, 38–48 Queen’s Road Central, Central. Tel: +852 – 5506 5521.
Young Master Central
Home-grown craft brewery Young Master is celebrating the official grand opening of its flagship taproom inside BaseHall 01 on 6th November. Pouring ten rotating draught options—ranging from the 1842 IPA and Classic Pale Ale to locally crafted HIGHERTHAN highballs and seasonal collaborations—the venue also offers bar snacks, alcohol-free beverages, takeaway crowlers and limited-edition merchandise.
Address: Shops 9A–C, BaseHall 01, LG/F, Jardine House, 1 Connaught Place, Central. Tel: +852 – 2783 8907.
The Baker & The Bottleman
Relocating from Wan Chai’s Lee Tung Avenue to a new Causeway Bay home in mid-to-late November, this British-inspired dual-concept venue transitions from an artisanal daytime bakery into a relaxed evening bistro. Expect handcrafted sourdough, croissants and pastries by day, followed by seasonal European sharing plates and natural wines at night.
Address: Leighton Road, Causeway Bay. Tel: +852 – 2386 8933.
Dairy Queen
Returning to Hong Kong after nearly fifty years away, the iconic American soft-serve chain is launching a flagship store at One Causeway Bay this November, alongside an upcoming branch at The ANGLE in Kwun Tong and two further outlets planned for the New Territories and outlying islands by the end of the year. Diners can look forward to the famous upside-down Blizzard treats, classic soft-serve cones, parfaits, milkshakes and ice cream cakes.
Address: One Causeway Bay, Gloucester Road, Causeway Bay; The ANGLE, Kwun Tong.
Karun Thai Tea
Expanding from Bangkok to Hong Kong with twin debuts in Kai Tak and Tsim Sha Tsui, this Thai beverage specialist centres its menu on richly brewed traditional Thai milk tea tailored to individual sweetness preferences, alongside refreshing tea slushies, speciality infusions and Bangkok-style desserts.
Address: Shop 220, 2/F, AIRSIDE, 2 Concorde Road, Kai Tak; Shop B101A, B1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui.
