What’s on: The newest menus, food launches, and dining events in Hong Kong

We swear the Black Sheep restaurant group is slowly conquering their way through The Peak, as they’ve now got yet another eatery up in the heights of our iconic Victoria Peak. The all-day pizzeria Falcone now has a new branch in the Peak Galleria, right across from the Peak Tram station.

Chefs Roberta and Josh wanted a relaxed atmosphere that reminds diners of the Neapolitan seaside, and have crafted a menu to match. Favourites from the IFC menu are also available in The Peak branch, but there are also exclusive dishes such as the strozzapreti basilico e tonno, a hand-rolled pasta with pesto and tuna; and a fantastic salsiccia e zucca pizza that’s topped with Japanese pumpkin and gorgonzola blue cheese.

We also really enjoyed their polpette di spinaci, a ‘meatball’ in tomato sauce that’s actually completely vegetarian and stuffed with tonnes of spinach that surprisingly carries a similar mouthfeel to minced meat. Wrap the meal up with their flourless chocolate cake, or the citrusy torta dell’ubriacone, nicknamed a ‘hangover cake’ in Naples – and don’t leave without a trip to the bathroom, a decadently floral delight that is best left to experience for yourself.

Taking over Peak Pizza’s pop-up location before they moved to a permanent home up at the actual Peak, Baan Baan is in town to spice up Central’s foodie scene. Thai chefs Art and Eak – from Fukuro and Ho Lee Fook, respectively – have created a menu of flavours from Thai home cooking under the guidance of chef ArChan Chan. Bold, punchy, and comforting, this is the kind of Thai food we can see ourselves coming back to time and time again.

Out of their menu that’s pretty big for a pop-up – and impressive coming from a minuscule kitchen that can only “fry about three chicken wings at the same time” – we most enjoyed the khao tang pu shredded crab on rice crackers; the umami-laden peek gai tod rad nam plaa fish sauce-glazed chicken wings; and the tom leng, a sour spicy pork rib soup that’s a refreshing change from your usual tom yum goong or tom kha gai. Dishes start from a reasonable $58, but if you can’t make up your mind then simply let the chefs choose a variety of plates for $288. Cocktails are also only $68 and even available at the same price during their Sunday lunches. 

Visit Baan Baan at 52-56 Staunton Street through the month of March (but we’re keeping our fingers crossed that they’ll blow up into a full-fledged restaurant).

Hangzhou’s one-Michelin-starred restaurant Wild Yeast has recently concluded a two-night collaboration with contemporary Cantonese fine-dining restaurant Jee, where chefs Oliver and Lin each created brand-new dishes that blend their culinary experiences. While chef Lin has gone back to his home turf, chef Oliver’s creations will be added to Jee’s menu for diners who missed the ten-course four-hands to try at their leisure.

Look out for the ma lan tou tartlet topped with pine nuts; a char siu puff-inspired pastry that actually contains eel instead of pork; longjing tea-smoked tachiuo beltfish slices with foie gras, arranged in a large flower shape; their version of a collagen-rich tête de porc in Hakka-style flavours, and more. These are the kinds of elevated Chinese flavours presented with a creative spark that we’ve always enjoyed from Jee.

Icelandic Glacial has just arrived in Hong Kong, bringing with it a unique story and taste. The brand’s water is sustainably sourced directly from Iceland’s Ölfus Spring and is naturally filtered through ancient lava rocks, which gives it a balanced alkaline pH of 8.4. Along with its naturally low mineral content, this water has a light flavour that doesn’t crowd the palate with heavy metals and minerals. Whether you like your water still, sparkling, or flavoured with ingredients like lemon, lime, or blood orange, the crisp flavour of Icelandic Glacial’s water remains uncompromised. Hongkongers can now purchase Icelandic Glacial on Hktvmall, selected Parknshop and city’super branches, or order directly from the brand’s website.

Experience elevated French fare at Marmo Bistro, Rosewood Hong Kong’s newest opening and first stint at French cuisine. At the helm of this inviting bistro is chef de cuisine Giovanni Galeota, who expertly creates modern takes on beloved French classics, such as niçoise salad with akami tuna crudo or gratinated onion soup that comes generously covered in melted gruyère and comté. For more filling plates, Marmo offers hearty options like spring yellow chicken stew with morel mushrooms and Swiss chard, or juicy roasted Ibérico pork chop with honey mustard sauce. Aside from classic dessert options like crème brûlée and chocolate choux puffs, diners should order the Tarte Tropézienne, a traditional pillowy brioche cake served with tea-infused cream and berry compote, made popular by legendary French actress Brigitte Bardot.

Our city’s foodies are always on the hunt for great dishes to try, so it’s no surprise for an online food recommendation to quickly become a viral sensation. Recently, one post on Xiaohongshu (XHS) – a Chinese social media app that’s currently being flooded with ‘TikTok refugees’ – about the Hokkaido custard flan from Rosewood Hong Kong’s Butterfly Patisserie has sparked interest amongst many. Although this baked dessert has been available at Butterfly Patisserie for six months, it’s become a hot commodity and must be reserved in advance on Rosewood Hong Kong’s website. Click here to see if these coveted custard flans are worth fighting tooth and nail for.

Popular pizza chain Dough Bros has just released a Meal for One menu, meaning that you can enjoy their classic sourdough pizzas without having fight anyone for the last slice. Customers can now order a 9” slice ($50) or opt for a 7” Lil’ Pan Pizza (from $78) à la carte, or opt for a set menu ($78 for 9”, $110 for Lil’Pan pizza) to also enjoy a drink of your choice and one of Dough Bros’ signature doughnuts. What’s more, the solo meal set allows you to order sides like crispy chicken wings, fried chicken, and tater tots for half their regular price. Visit any Dough Bros location across Hong Kong to enjoy the Meal for One menu, or conveniently place your order online through all delivery platforms.

Bar Q88 at JW Marriott has unveiled an exciting new cocktail menu called Flavours, presented as a vibrant seven-piece tangram puzzle. Each puzzle piece corresponds to a distinctive flavour, texture, or style of cocktail – Bubbles, Sweet and Sour, Tiki, Savoury, Slushy, Spirit-forward, and Creamy. For something light and refreshing, don’t miss Never Goes Wrong, a delightful blend of local flavours like salted plum-infused dry gin and dry tangerine peel-infused Mancino Bianco, offering floral and fruity notes. For those with a sweet tooth, be sure to try After 9, a bourbon-based cocktail that combines coffee liqueur, rich cream, Okinawan black sugar, and shaved tonka bean – resulting in a decadent drink that's simply irresistible.

Stop by casual Wan Chai eatery, The Baker and The Bottleman, to sample new seasonal dishes created by the restaurant’s newly-appointed head chef, Jake Bennett. Begin with appetisers like caramelised soda bread with Westcombe cheddar - a much classier and elevated take on a cheese toastie – and sourdough flatbreads served with cod roe, chive emulsion, and addictively moreish homemade pickles. Must-try main dishes include the duck leg tortellini with spinach and matsutake mushrooms, roasted three-yellow chicken with sage and cabbage, 14-day dry-aged duck with tangy ruby plum sauce, and the juicy fried chicken burger with coleslaw. Don’t leave without trying their sticky toffee pudding with butterscotch sauce, it’s to die for!

This January, Shake Shack is celebrating its seventh anniversary by making a splash and launching its first-ever fish burger in Hong Kong! Exclusively available from January 23 to March 16, this brand-new menu item sees an irresistibly crispy beer-battered hoki fillet sandwiched between fluffy potato buns, and topped with crunchy pickles, zesty tartar sauce –sounds like heaven to us. 

What’s more, the first 100 customers at Shake Shack’s ifc location will get to snag a free set of lucky red packets as well as an artisanal handmade fishnet pouch made from Tai O fishermen. Plus, for every Fish Shack sold on January 23, $5 goes to supporting local residents through eco-friendly initiatives.