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HONG Kong is amazing, and we can think of at least two reasons why. One: It delivers crazy, kick-ass Ip-man films. Two: It’s one of the best spots for culinary tourism. In fact, there are new restaurants that would make great additions to your Hong Kong travel itinerary.

Of course, you don’t need more reasons to favour its eclectic culinary scene, much less the spots you frequent on your short-haul trips.

But that’s why it’s imperative to try out the more promising restaurants newly opened in Hong Kong.

New culinary adventures, spanning Chinese, Western as well as fusion offerings await you. Here are some pointers for new culinary adventures in your Hong Kong travel itinerary.



This article was first published on Lifestyle Asia HK.


SOMM is a new casual dining haunt with a superbly diverse selection of drinks — over 1,600 champagnes, wines and sakes served with French neo-bistro fare.

Enjoy European classics, New World wines and refined sakes from outside of Japan you can bet you’ve never tasted before.

Visit anytime from breakfast to dinner, or even for an evening tipple. With expert sommeliers at your service, gastronomy newbies can also walk away learning a new thing or two.


Ah Yung Kitchen

The new Ah Yung Kitchen is created in partnership with the legendary abalone expert behind Michelin-starred Fu Ho Restaurant.

Here at the Causeway Bay restaurant, delicacies of the four imperial treasures of Chinese seafood await — the signature ‘Ah Yung Abalone’, sea cucumber, shark’s fin and fish maw.

It has an array of artisanal dim sum plus other Cantonese delicacies featuring artisanal dim sum, from stir-fried superior bird’s nest with soup to stewed crab claw with egg white and sea cucumber dumplings.

So if seafood heaven is what you wish, it’s time to visit L’hotel’s latest offering.

J Pot

At the neighbouring Jaffe road, elevated hotpots are stepping into the spotlight with the new J Pot, recently opened in the heart of Causeway Bay.

It offers an East-meets-West hybrid experience: Pick from a variety of broth and homemade sauces, including unconventional flavours like sea urchin miso and Sichuan Thai-style boat noodles soup.

Come try its multi-cuisine menu — a broad scope of sashimi and carpaccio, hydroponic vegetables and fresh pasta made inside their own pasta kitchen.

Make sure you don’t miss the premium Hiyama Kuroge Wagyu meat, available for the first time in Hong Kong.


The St. Regis is entering the arena with Rùn, an epicurean Cantonese restaurant helmed by the venerable Chef Hung Chi-Kwong, coming from the Man Wah kitchen at Mandarin Oriental.

It’s a covetable experience put together with splashy interiors, a comprehensive menu and seasonal specialities.

Dig into a variety of dim sum, seafood, signature roasts and hearty soups — Canto classics thoughtfully executed.

Signature dishes include steamed lobster in Hua Diao wine, simmered tiger prawn in sea urchin sauce, and fried lobster spring rolls with truffle.


The Crème de la crème: Coming back with a revamp, new intimate interiors await at Amber, a two-Michelin starred restaurant.

Helmed by culinary pioneer Chef Richard Ekkebus, The Landmark’s award-winning flagship has attracted global connoisseurs, drawn to its progressive European cuisine.

With deep reverence for ingredients, only the finest are flown in each day — Fresh truffles are sourced from the French town of Périgord in the winter, then Tasmania in the summer months.

There is no fixed menu, but best believe you’ll expect the best — the creative mind of Ekkebus to conjure new boundary-pushing classics to satisfy even the harshest gastronauts.


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