The 15 Trendiest New Restaurants in Hong Kong

Though Alvy’s exudes the charm of a New York local bar, you won’t find Sichuan peppercorn pizza or char siu latkes in NYC. Still, Alvy’s sourdough pizzas and impressive craft beer selection — one of the owners co-founded Young Master Ales, a leading craft brewery in Hong Kong — have locals wishing it was their neighborhood spot.

Award-winning chef Vicky Lau has relocated her intimate fine-dining restaurant to a larger space further west. With a background in graphic design, her attention to aesthetics remains key. The interior features a sophisticated version of millennial pink, and the tasting-menu-only dishes increasingly draw on her Chinese heritage, like the “Ode to Chiu Chow Classic,” a refined foie gras royale and five-spice goose inspired by Chaozhou traditions.

Frantzén’s Kitchen, an international powerhouse, offers a relaxed extension of the renowned Restaurant Frantzén in Stockholm. Here, chef Jim Löfdahl presents a more indulgent yet contemporary culinary experience, offering Hong Kong diners a fresh take on Nordic cuisine, far beyond its usual light and vegetable-forward flavors.

May Chow has been revolutionizing perceptions of Chinese cuisine since her debut with Little Bao in 2013. Her newest venture, Happy Paradise, merges retro Hong Kong aesthetics with sophisticated culinary techniques. The menu features inventive dishes such as slow-braised chicken with chrysanthemum, rice puffs, and Shaoxing wine, and pan-seared scallops designed to resemble cheung fan (rice rolls). The cocktail menu is equally imaginative, showcasing concoctions like the Kowloon Soy Smash with mezcal, Thai basil, ginger, and a soy “air” topping, and the Durian Painkiller with fruit-infused dark rum and cream.

While pho has long been the face of Vietnamese cuisine in Hong Kong, restaurants like Cô Thành are broadening horizons with dishes such as bun bo Huế, a spicy pork and beef noodle soup from Central Vietnam, and bun mam, a robust fish and shrimp soup. The owners of Cô Thành honed their skills under Nguyen Thi Thành, known as the Lunch Lady, who gained fame from Anthony Bourdain’s No Reservations. The restaurant pays homage to her, with its name, Cô Thành, meaning Madam Thanh. Be ready for a wait at this popular spot, especially at lunchtime.

Just months after debuting in Singapore, this iconic New York bar has now made its mark in Hong Kong. The venue's choice of Lan Kwai Fong might seem unconventional given the area's current reputation for rowdy pubs and tourist traps. Yet, Employees Only stands out with its expertly crafted cocktails. Offerings like the EO Gimlet, made with a house-made cordial, and the Fraise Sauvage, featuring wild strawberries and Tahitian vanilla, provide a sophisticated escape for cocktail enthusiasts in the bustling district.

Inspired by a kung fu academy, complete with lion heads for festive dances, this quirky Chinese Mytoury offers innovative takes on classic dishes. Enjoy hand-pulled noodles in a rich lobster bisque and Peking duck served in three distinct styles: skin-only, skin with meat, and meat-only, paired with a variety of condiments ranging from sung choi bao to Sichuan-style stir-fried duck brimming with dried chiles. In Central's upscale area, Dragon Noodles Academy provides a welcome and affordable dining alternative.

Caprice, one of Hong Kong’s premier French dining establishments, has recently welcomed Guillaume Galliot as its new executive chef. Previously at the two-Michelin-starred Tasting Room in Macau, Galliot is renowned for blending Asian flavors with contemporary French cuisine. His take on laksa, featuring crab, confit egg, leeks, hazelnuts, and sudachi (a Japanese citrus), exemplifies his innovative approach.

Even with his recent lifetime achievement award from Asia’s 50 Best Restaurants, Umberto Bombana, the acclaimed chef behind 8½ Otto e Mezzo, is not slowing down. His latest venture, Octavium, offers a more intimate dining experience with ever-evolving prix fixe menus that reflect the changing seasons. Anticipate delights like marinated raw Japanese snapper with mandarin orange and roasted veal accompanied by trombetta squash and watercress.

Upon entering Dr. Fern’s, you might be asked, “Do you have an appointment?”—provided you’ve selected the right door. True to its name, this bar specializes in gin, boasting a selection of over 250 varieties. If choosing proves daunting, the ‘doctor’ is on hand to recommend the perfect gin-based cocktail. Adorned with quirky floral wallpaper and Victorian furnishings, Dr. Fern’s is also a favored spot for afternoon tea, which pairs wonderfully with a gin and tonic.

Once leading the world in meat consumption per capita, Hong Kong has embraced a significant shift towards vegetarianism, spearheaded by Green Monday. This movement has introduced several innovative café concepts offering plant-based versions of classic Asian dishes, including ‘Hainan Runaway Chicken,’ vegan Tom Yum pork jowl pho, and even the Beyond Burger, the plant-based burger that ‘bleeds,’ making it the first establishment outside the U.S. to serve it.

Agustin Balbi, recognized as Hong Kong Tatler’s Best New Chef of 2016, has transitioned from modern French cuisine to a French-influenced Japanese style. With experience from esteemed Tokyo restaurants like RyuGin, Balbi now leads Haku under the guidance of Hideaki Matsuo, from the three-Michelin-starred Kashiwaya. The menu features Kappo-style dishes, such as chu-toro tartare with caviar and rice tuiles, or Hokkaido sea urchin on toasted brioche slices.

Vietnamese flavors are making waves in Hong Kong, and Le Petit Saigon is a top contender for the city’s best banh mi thit (banh mi). This charming takeout spot, adjacent to its sibling Mytoury Le Garcon Saigon, a Vietnamese grill that debuted in 2015, serves a sandwich crafted by Chef Bao La. His creation is inspired by his frequent trips to Ho Chi Minh City, featuring a generous layer of pork liver and a touch of Maggi sauce for authentic taste.

In Hong Kong, a well-priced pasta dish is a rare find, so Pici's arrival has been met with enthusiasm. This Mytoury, known for its fresh, daily-made pasta, has quickly gained a loyal following. Situated on one of the most picturesque alleys in Wan Chai, it draws food lovers eager to enjoy quality Italian cuisine.

In Hong Kong, finding authentic Thai boat noodles was once a rare treat until Adam Cliff opened this charming noodle spot. Having honed his skills under David Thompson at Nahm in London, Cliff now brings wagyu beef boat noodles to Hong Kong. Regulars flock daily, eagerly checking the Instagram feed for updates on the elusive khao soi, a crispy egg noodle dish served in a rich, curry-like broth.