What's New to Eat in Hong Kong, July 2026
- Editor
- 7 days ago
- 9 min read
Although we're lucky to be spoiled for choice, keeping up with Hong Kong's restaurant scene can feel like a 9-to-5 job. With openings, seasonal menus, and exciting collaborations emerging every month, sometimes every week, there is always another table worth booking. You've got enough on your plate as it is, so we've done the hard work for you! Whether they've just opened their doors or have been making waves over the past few months, these are the restaurants, menus, and dining experiences worth adding to your list this July. Read more to see what's new to eat in Hong Kong, July 2026.
Yakiniku Yama Oku
For lovers of Japanese barbecue (us), Yakiniku Yama Oku deserves to be on their list. Brought to Hong Kong by CSC Collective, the hospitality group behind Sukiyaki Nakagawa and Teppanyaki Mihara Goten, this intimate 400sqft restaurant in Causeway Bay's CUBUS building brings an elevated take on yakiniku kappo dining. Designed with a countryside-inspired theme, the 12-seat counter creates an immersive experience where chefs interact directly with diners while preparing premium ingredients sourced from Japan. Led by Fukuoka chefs Koji Takazono and Koichi Kuga, the restaurant proudly showcases ingredients from prized wagyu and beef tongue to offal, Japanese pork and chicken, blending traditional Japanese craftsmanship with a global vision. Lunch menus start from HKD$480 per person, while dinner menus begin at HKD$880 per person.
Yakiniku Yama Oku
📍 3/F, Cubus, 1 Hoi Ping Rd, Causeway Bay; Open Mon - Sun, 12pm - 2:30pm, 6pm-11pm; +852 4497 5412
Smoke and Barrel, Sai Ying Pun
Bringing award-winning Texas barbecue to Sai Ying Pun's First Street, Smoke & Barrel has opened their second Hong Kong location, following the great success of the Wyndham Street flagship. Founded by chef Arron Rhodes, the beloved neighbourhood smokehouse serves up their signature low-and-slow BBQ, including the infamous 16-hour smoked brisket (unbelievably good), ribs, and pulled pork, alongside the Sai Ying Pun-exclusive smoked cumin lamb ribs. Designed to be a space to gather with loved ones, the new venue features the brand’s signature red neon arch, table-side smoked cocktail experiences, and a family-style weekend brunch priced at an extremely reasonable HKD$300 per person. A line-up that brings a blend of authentic Texas barbecue, barrel-aged drinks, and a communal spirit, Smoke & Barrel SYP continues to bring the taste of Southern hospitality to Hong Kong, and we coulddn't be happier about it.
A big congratulations to Smoke and Barrel on the opening of their 2nd location!
Smoke and Barrel, Sai Ying Pun
📍 100 Third Street, Red Neon Alley Way, Sai Ying Pun; Open Mon - Sun, 11:30am - 10:30pm; +852 5663 4191
Akira Back
Reimagining Japanese cuisine through a global perspective, Akira Back at The Henderson has unveiled a new 10-course omakase menu that showcases Chef Akira Back’s signature fusion of Japanese techniques, Korean flavours, and international influences. Created by the Seoul-born, Michelin-starred chef and former professional snowboarder, the exclusive Hong Kong menu incorporates local ingredients, including sweet corn, celtuce, and 20-year-old Chinese mandarin peel, alongside refined culinary techniques and delicate presentations. Highlights include the AB Trio Bites to begin, Shima Aji, Hong Kong-exclusive Popcorn Amadai featuring crispy scale-fried fish, sous vide lobster with nori butter, roasted quail infused with local chenpi, Kagoshima A5 wagyu ribeye, and Anago Tempura Clay Pot Rice. Priced at HKD$1688 per person, the AB Omakase Menu offers a one-of-a-kind dining journey that celebrates Japanese craftsmanship while embracing the flavours and character of Hong Kong.
Akira Back
📍 5/F, The Henderson, 2 Murray Rd, Central Open Monday to Sunday, Lunch: 12pm - 2:30 pm, Afternoon Drinks: 2:30 pm - 6pm, Dinner: 6pm - 12am (10pm for last order)
Nocino, Kennedy Town
Inspired by Ticino, Switzerland’s Italian-speaking province known for its lakeside landscapes and rustic home cooking, Nocino has introduced its first weekend brunch at its Kennedy Town location. The Swiss-Italian pasta specialist invites diners to settle into its comforting grotto-style setting with a brunch menu priced at HKD$298 per person, featuring a choice of starter, pasta, and dessert, with an optional 90-minute free-flow package. Highlights include a generous Cured Meat Platter with Italian-Swiss charcuterie, hand-cut Wagyu Beef Tartare, and Lobster Bloody Mary Tagliatelle, a playful twist on the classic brunch cocktail (our mouths are currently watering). Combining house-made pasta, comforting flavours, and a relaxed European atmosphere, Nocino’s new brunch brings a taste of Swiss summer to Hong Kong.
Nocino, Kennedy Town
📍 Shop A, 39–41 Cadogan Street, Kennedy Town; Open Monday to Sunday, 11:30am - 10pm, +852 9668 7701
Chef's Cut
Celebrating its fifth anniversary until the end of September, Chef’s Cuts continues to showcase great passion for premium meats, sustainable ingredients, and hearty all-day dining across Hong Kong. Known for its rustic, welcoming atmosphere, the meat specialist is marking the special milestone with a series of monthly dry-aged Black Angus ribeye creations, featuring unique flavours such as Black Garlic, Herb Pesto, and Sake Kasu. Each ribeye undergoes a lengthy ageing process, first dry-aged for 12 days before being fat-aged to enhance its richness and depth of flavour. Alongside its signature steaks, the anniversary menu also introduces the Scallop Odyssey, a five-sauce tasting experience featuring Hokkaido scallops, making Chef’s Cuts a destination for generous comfort food with a creative twist. Running until 31 August, the celebrations continue with weekly Thursday acoustic sessions, guest bartender takeovers and premium spirit collaborations at the AIRSIDE and THE SOUTHSIDE branches.
Chef's Cut
📍 Multiple locations
Open Monday - Sunday, 11am/12pm - 10pm, +852 9733 8988
Butter Babe
This one is close to our hearts! Bringing a taste of British comfort food to the heart of Central, Butter Babe puts a Hong Kong spin on the humble jacket potato. Inspired by the popular baked potato stands found across the UK, the cosy spot uses imported cast-iron ovens to create potatoes with a crisp, crackly skin and fluffy, melt-in-your-mouth centre. Guests can customise their spuds with a variety of toppings, from classic combos such as cheese and beans or sour cream and chives, to fusion flavours, like Japanese curry, alongside a choice of flavoured butters including plain, honey, garlic, and rosemary. Located on Gough Street, Butter Babe offers a simple yet satisfying take on one of Britain’s ultimate comfort foods, proving there's much more to British cuisine than its reputation suggests. We also need to mention how adorable their branding is!
Butter Babe
📍 16 Gough St, Central, Open Monday, Wednesday - Sunday, 11:30am - 9pm or sold out, +852 6319 7040
Chin Teng
Bringing a playful twist to Hong Kong’s noodle culture, Chin Teng in Wan Chai is a new neighbourhood spot serving up comforting bowls of handmade noodles alongside creative drinks and small plates. The menu draws inspiration from across Asia, with highlights including Singapore-style Bak Kut Teh noodles, beef shank noodles, Thai-style cold mixed noodles, and vegetarian dan dan noodles. Beyond its hearty noodle offerings, Chin Teng also puts a modern spin on traditional Hong Kong refreshments, serving house-made drinks such as winter melon tea, chrysanthemum tea, and perfume oolong tea with lime, alongside a collaboration with Taboocha kombucha. With its relaxed atmosphere, nostalgic flavours, and contemporary approach to everyday dining, Chin Teng offers a fresh take on the humble noodle shop experience in the heart of Wan Chai. A real home-grown business in Hong Kong, with impeccable vibes, Chin Teng is a concept that we couldn't be happier to support.
Chin Teng
📍 16 Wood Rd, Wan Chai; Open Monday to Sunday, 11am - 9pm, +852 8489 6958
Ninetta
The latest Italian trattoria has landed in Central with a POWERHOUSE culinary team behind it. Ninetta, the latest concept from JIA Group, brings together Chef Antimo Maria Merone and General Manager Graziano De Gregorio of Michelin-starred Estro, alongside Chef Marco Xodo of the beloved Testina, to create a warm, family-style dining experience inspired by the heart of Italian hospitality. Centred around handmade pasta and regional Italian cooking, the menu features comforting classics including the Lasagna Terrine, Tagliatelle with Braised Duck and Marsala, Veal Tonnato, and a selection of grilled meats and seafood designed for sharing. In a city already brimming with Italian restaurants, it would be easy to assume there's not enough room for another; however, Ninetta proves otherwise. With an exceptional team, thoughtful execution, and genuine hospitality at its core, it's quickly becoming one of Central's most sought-after new tables.
Ninetta
📍 3F, M88, 2-8 Wellington St, Central; Open Monday, Wednesday - Sunday, 6pm - 12am, +852 9726 4188
Blue Box Café
The iconic Blue Box Café has returned to Hong Kong, reopening within Tiffany & Co.'s newly unveiled flagship at Lee Garden Three in Causeway Bay. Designed as an extension of the House's world of craftsmanship, design and hospitality, the elegant café serves breakfast, afternoon tea, and all-day dining in its signature Tiffany Blue surroundings. Michelin-starred Chef Consultant Agustin Balbi of Andō has curated an exclusive menu for Hong Kong, featuring refined dishes such as Hokkaido scallop carpaccio, homemade tagliolini with Yunnan mushrooms, the Tiffany & Co. Burger, and the signature Tiffany Blue® Cake, alongside the much-loved Breakfast at Tiffany's, and Tea at Tiffany experiences. Whether you're celebrating a special occasion or indulging in a leisurely afternoon, the Blue Box Café offers one of Hong Kong's most stylish dining destinations.
Blue Box Café
📍 Shop 101-109, 1/F, Tiffany Lee Garden Store, Lee Garden Three, 1 Sunning Rd, Causeway Bay
Open Monday - Sunday, 11am - 9pm, +852 2506-3438
Don Pedro
Bringing the warmth of Argentinian hospitality to Sai Ying Pun, Don Pedro is a 35-seat steakhouse and wine bar from hospitality veteran Chris Mark and restaurateur Vidur Yadav. Designed as a true neighbourhood restaurant, the cosy space pairs candlelit interiors with a menu centred around premium Argentinian beef, including a 75-day dry-aged ribeye and 40-day dry-aged tenderloin sourced from the same farms that supply the renowned Parrilla Don Julio in Buenos Aires. Led by master butcher Seth McKenzie, the restaurant also showcases house-made charcuterie, classic empanadas, chorizo flambé, and an extensive Malbec-focused wine programme, offering diners an authentic taste of Argentina in the heart of Hong Kong. Perfect for date night or a leisurely dinner with friends, Don Pedro combines exceptional steaks with the welcoming spirit of a true neighbourhood gem. We've overheard "Don Pedro" in many conversations, and we've only heard 10/10 things... enough said!
Don Pedro
📍 Shop E & Shop F, G/F, Tung Cheung Building, 1 Second St, Sai Ying Pun
Open Tuesday - Sunday, 5pm - 11pm, +852 7075 8631
Lazy Suzy
Blending Cantonese flavours with American comfort food, Lazy Suzy brings a playful new dining concept to Hong Kong under the direction of chef-owner Natalie Ngan. The lively restobar reimagines familiar favourites with tongue-in-cheek creations that celebrate both cultures, from lap cheong and glutinous rice arancini (love!) to fried chicken tossed in Yu Kwen Yick buffalo sauce with fermented bean curd ranch, and a decadent four-cheese mapo tofu mac and cheese. Finish sweetly with the signature tofu "budin", a creative mash-up of Hong Kong tofu pudding and Japanese purin. Bold and full of personality, Lazy Suzy offers a refreshingly original take on East-meets-West dining.
Lazy Suzy
📍 21 Staunton Street, Staunton St, Central; Open Tuesday - Sunday, 5:30pm - 11:30pm, +852 9447 5400
Punjab Warriors
A modern British-Indian chophouse in Central, Punjab Warriors is the latest concept from Hidden Gem Restaurants, the team behind Flat Iron Burger. Helmed by Chef Angshuman Adhikari, formerly of London's Michelin-recommended Brigadiers, the restaurant blends the bold flavours of North Indian cuisine with the comfort of Britain's beloved curry houses. Highlights include the signature Aussie lamb chops cooked in the tandoor, Wagyu beef shin, bone marrow dum biryani, chicken tikka butter masala, and inventive dishes such as tandoori cauliflower and broccoli "mac & cheese". Complementing the menu is an extensive gin selection featuring more than 30 labels, alongside one of Central's standout happy hours, allowing Punjab Warriors to be a lively destination for everything from after-office-hours drinks to indulgent Indian feasts.
Punjab Warriors
📍 G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central
Open Monday - Sunday, 11:30am - 10pm/10:30pm/11:30pm, +852 9525 7003
Amalgamate
Amalgamate, meaning "to merge", in Causeway Bay is the latest concept from Chef Kasey Chan, whose experience spans several Michelin-starred kitchens. Instead of following traditional East-meets-West fusion, the restaurant reimagines familiar flavours through refined techniques and seasonal ingredients, resulting in special dishes such as king crab cheong fun with Sichuan dan dan sauce, beef tartare served in crispy tofu skin shells, and beef short ribs croissant inspired by Beef Wellington. The experience is complemented by mixologist Will Man's boundary-pushing cocktail programme, featuring creative serves including chocolate-infused Negronis (incredible) and locally inspired gin creations. With reimagined dim sum, afternoon tea, and sharing plates all in one place, Amalgamate offers a new and exciting take on contemporary dining experiences in Hong Kong.
Amalgamate
📍 7 Lan Fong Rd, Causeway Bay; Open Monday - Sunday, 12:00pm - 11:30pm, +852 6251 3202