The best new restaurants in Hong Kong 2026

Modern grillhouse The Orient combines Southeast Asian ingredients with top-quality surf-and-turf cuts to produce vibrant cross-cultural dishes that certainly stand out from any steakhouse. House specials include the Szechuan peppercorn and chilli oil-crusted sirloin, rujak-glazed ribeye with tamarind and palm sugar, and the Thai crispy tenderloin, inspired by Japanese deep-fried steak served with a fiery, tangy nam jim jaew sauce. The Southeast Asian flavours continue into raw dishes such as tuna betel leaf or Hokkaido scallops; contemporary takes on classics like banana leaf-baked seabass or tamarind-infused lamb chops, and dessert options, including black sesame banh flan, coconut panna cotta, and mango black sticky rice.

Since first opening in 1987, South Korea’s long-standing restaurant Obongzip has over 300 outlets across South Korea, Japan, Australia, Singapore, and now, Hong Kong. This massive chain is known for its signature fire-grilled spicy octopus and pork belly bossam, both available as a main to share with multiple people, or in a single-person meal set with various banchan. They also churn out family-style Korean classics like seafood green onion pancakes, japchae stir-fry, spicy buckwheat noodles, and bubbling hot pot dishes. Don’t forget to leave room for Obongzip’s grilled tteok for dessert, which sees a slab of grilled rice cake generously dusted with roasted soybean powder, for a crisp yet chewy Korean take on Hong Kong-style French toast.

Wan Chai welcomes another pizzeria to its neighbourhood with Vincenzo Capuano on Lee Tung Avenue. Named after its founder, who’s been repeatedly featured on the 50 Top Pizza’s world artisan pizza chains list, this Italian restaurant specialises in Nuvola pizzas, Capuano’s inventive take on timeless Neapolitan pizzas that result in an exceptionally light and airy crust. Its menu features all kinds of classic pies, but the signatures to try here are the award-winning Provola E Peppe – topped with smoked provolone, hand-crushed San Marzano tomatoes, mixed peppers, roasted cherry tomatoes, basil, and extra-virgin olive oil – and the Abbraccio e Mamma, an indulgent pizza with a ricotta-stuffed crust, traditional meatballs, melted Grana Padano cheese, and buffalo mozzarella on top. Most importantly, Vincenzo Capuano’s pizzas are served with a pair of golden scissors, so customers can divvy up their slices without ruining the pizzas’ fluffy air pockets.

Beloved dai pai dong institute, Oi Man Sang, has expanded its reach by opening a dessert shop next door, aptly named Oi Sweet Dessert. This quaint shop offers six made-to-order desserts, ranging from sea salt and white sesame-flavoured soft-serve ice cream to a creative spin on tanghulu (candied hawthorns), which sees dried plum mousse coated in a red wine and prune glaze. For those who enjoy traditional Chinese desserts, Oi Sweet Dessert's lineup also features a modern twist on dragon's beard candy, filled with decadent pistachio ice cream.

This Korean joint along Hollywood Road specialises in bubbling pots of budae jjigae, or Korean army base stew. In case you haven’t heard of budae jjigae, this comforting spicy stew typically comes loaded with luncheon meat, sausages, rice cakes, baked beans, and ramen noodles, all coming together into one hearty dish that pairs well with soju. Aside from serving the beloved dish, Budaeok also whips up grilled pork or beef galbi short ribs, tteokbokki, and Korean-style fried chicken, all of which will hit the spot and line your stomach before a big night out on the town.

Curb your sweet tooth cravings at Soon, a cosy Chinese-style dessert shop tucked away on Sheung Wan’s Lok Ku Road. Here, you’ll find all sorts of familiar Hong Kong desserts, such as mango pomelo sago, almond tea with egg whites, black sesame glutinous rice balls in ginger soup, coconut milk with purple rice pudding, and peach gum with snow fungus sweet soup. Most importantly, they’ve nailed the Hongkonger prerequisite of all desserts – not being too sweet. But if you’re itching for something savoury, Soon also whips up a small selection of snacks, like spicy garlic chicken wing tips or fishballs, pig skin, and radish in a rich curry sauce.

Swiss steakhouse and fondue restaurant Stübli is the latest brainchild of the folks behind popular pasta chain Nocino. In case you were wondering, ‘stübli’ is a Swiss-German term for a cosy, intimate dining area, which is what this restaurant prides itself on being. Aside from the restaurant’s interior being authentic to its Swiss heritage, Stübli’s menu is loaded with Alpine classics. Diners can tear into Swiss-style steaks such as Australian Wagyu, pork tomahawk steak, or Dutch rose veal medallions – all pan-fried in browned butter, garlic, mixed herbs, and served with rich housemade sauces. Of course, no Alpine experience would be complete without bubbling cheese fondues, and Stübli offers traditional varieties, like a half-and-half blend of Gruyère and Emmental, as well as modern twists like lobster thermidor or summer black truffle.

Expect nothing short of opulence at Blanc de Noirs, Mandarin Oriental The Landmark, Hong Kong’s brand-new Champagne bar. Oenophiles will be delighted to find 25 Champagne options available by the glass, along with the bar’s 500-strong selection of labels to browse from. What’s more, this stylish spot offers Champagne flights, signature Champagne-infused cocktails, and a nightly Champagne O’clock fountain, making the experience here a complete immersion into the world of cuvées. With Richard Ekkebus, the hotel’s culinary and F&B director, overseeing the kitchen, Blanc de Noirs’ bar bites are sure to knock your socks off. Chow down on savoury snacks like fillet-o-fish with caviar with Ravigote mayo or fried chicken with ‘ranch dressing’, and sink your teeth into silky-smooth Hokkaido milk soft serve topped with Manni olive oil and Maldon sea salt.

Japan’s grilled unagi expert, Manmaru, has opened its first-ever overseas location in Tuen Mun. Hailing from Shizuoka Prefecture, this specialist restaurant uses a steaming technique – briefly steaming the binchotan charcoal-grilled eel in freshly cooked rice to impart the eel’s smoky and fatty flavours into the rice, creating a smooth, full-bodied, and layered taste. Here, you can enjoy meal sets with a whole grilled eel – served plain or coated in a sticky eel sauce, eel-topped bentos served with pickles, or grilled eels a la carte. If you’re feeling adventurous, Manmaru offers other eel cuts such as eel shoulder, eel liver, and eel bones that are definitely worth a try.

Hong Kong is no stranger to ramen restaurants, but not many are hidden behind a small, unassuming doorway between Wellington Street’s market stalls, like Happy Samurai. Customers can slurp up three signature ramen, classic shoyu, rich tonkotsu, and spicy tantan – all made with plant-based broths that taste just like the real deal. Alongside its piping hot bowls of ramen, Happy Samurai’s kitchen also serves donburi, bao buns, and curry rice, offering a range of options for diners.