30th September 2026 – (Hong Kong) October 2026 brings a fresh crop of Hong Kong dining debuts and special menus, spanning modern British comfort, live‑fire cooking, Roman‑style flatbreads, French bistronomy, Indonesian favourites and star‑chef showcases.
The Boar
A two‑storey Soho gastropub from the team behind Bourke’s and Honky Tonks Tavern, The Boar splits its personality between a convivial ground‑floor public house and a dinner‑only dining room upstairs. Expect Welsh rarebit, Scotch egg and beer‑battered cod and chips by day, then refined British plates at night such as Dingley Dell pork with smoked eel and foie gras terrine, pork cheek and lobster pie, and a roasted 14‑day dry‑aged duck. Sticky toffee pudding is the old‑school finale.
Address: G/F & 1/F, 55 Elgin Street, Soho, Central. Tel: +852 – 5681 8894.
180º Modern Fire Grill
Joining siblings Babette and Chouchou under the HORA banner, this immersive Wyndham Street spot leans into live fire with an open kitchen. Co‑founding chef Cédric Tsia threads smoke and flame through mussels in yellow wine sauce, a succulent smoked half‑chicken, dry‑aged threadfin and indulgent bone‑marrow rice, with the charcoal imprint extending to sauces and cocktails.
Address: G/F, Yu Yuet Lai Building, 43–55 Wyndham Street, Central. Tel: +852 – 6606 8180.
RAF
From the team behind cheese‑centric ROUCOU, RAF is an all‑day Starstreet diner built around pinza, the light, crisp Roman‑style flatbread. Classic margherita and pistachio mortadella sit alongside yuzu chicken with avocado and a double pepperoni with hot honey, while the signature “RAF Moment” brings theatrical tableside cheese grating in a playful nod to its Central sibling.
Address: LG/F, 8 Star Street (entrance via Wing Fung Street), Wan Chai. Tel: +852 – 6688 4495.
Tim Ho Wan (Causeway Bay)
The home‑grown dim sum icon lands in Lee Gardens with a glass‑fronted Global Dim Sum Innovation Lab for recipe development and chef training. Exclusive dishes at this branch include a chef’s special siu mai trio—steamed pork and prawn, quail egg with XO sauce and typhoon‑shelter crab dumplings—plus a roasted tea and fig steamed pudding. There is also a small merchandise counter for devoted fans.
Address: Shop LG02–08, LG/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay. Tel: +852 – 2328 6269.
SERASA
A warmly run Indonesian newcomer in Sai Ying Pun, Serasa majors in restorative oxtail soup and charcoal‑licked satay—pork, beef or chicken—served with an easygoing smile. A great‑value three‑course set lunch with a drink offers a simple way in, while a pleasing line‑up of traditional sweets closes the loop.
Address: Shop C, G/F, 32 Second Street, Sai Ying Pun. Tel: +852 – 9168 5010.
TIENMO
“High‑low playfulness” defines this Korean comfort‑food hangout by Timo Kim. A whole in‑house‑brined fried chicken arrives on a silver platter with Kaviari caviar and crème fraîche for a luxe twist, before the venue pivots from 10.00pm to 2.00am into a late‑night sharing menu with flowing drinks and upbeat tunes.
Address: G/F, 9–11 Staunton Street, Soho, Central. Tel: +852 – 9187 0725.
Cucina (special event)
For five days only, from 14th to 18th October, chef Igor Macchia of Turin’s Michelin‑starred La Credenza returns to Cucina with à la carte selections, lunch offerings and an elevated dinner tasting. Highlights include creamy curry‑and‑coconut risotto with yellow tomato chutney, Sicilian red prawn tartare with chive oil, Rossini‑style sea bass and mezcal granita with white‑chocolate mousse, with optional wine pairings to heighten the experience.
Address: 6/F, Marco Polo Hongkong Hotel, Harbour City, 3–27 Canton Road, Tsim Sha Tsui. Tel: +852 – 2113 0808.
