Hong Kong’s biggest food and drink trends for 2025

Chef Manav Tuli, executive chef of Indian restaurant Leela, has noticed a growing trend among Hong Kong chefs in using organic ingredients and locally grown produce. However, Tuli strongly emphasises that chefs should also prioritise using GMO and pesticide-free ingredients whenever possible. Since Leela opened in early 2024, the restaurant has made it a priority to embrace these practices. While Tuli acknowledges the challenges of relying solely on organic produce, he reinforces that Leela remains true to its core values by sourcing ingredients sustainably from trusted suppliers, such as locally caught squid, pork from Wah Kee Farm in Yuen Long, and a variety of produce from Farmhouse Productions in Kam Tin.

Over the past year, Cantonese spirit-focused bar Kinsman has become one of the city’s hottest drinking spots. Its founder, Gavin Yeung, has observed a growing demand for low-ABV and non-alcoholic drinks among patrons. In response, Kinsman’s latest menu – A Tale of Hongkonger – features several cocktails that can be made with non-alcoholic components instead of offering separate mocktails that diverge from the menu's concept. Yeung also points out how bars across Hong Kong are getting creative with local influences in their offerings. Alongside cocktails inspired by Hong Kong’s Indigenous communities, Kinsman has revamped its food menu with plates like salted egg yolk wings, mapo tofu sandos, or burnt Moutai cheesecake – all of which showcase beloved local flavours with a modern twist.

Reflecting on the past year, Chef Loïc Portalier of Louise has noticed that Hong Kong diners are increasingly looking for casual dining experiences that are both budget-friendly and less time-consuming. To cater to this, the one-Michelin-starred French restaurant launched La Terrace by Louise, a laid-back dining concept on its ground floor that offers modern and lighter takes on French cuisine. While the dishes at La Terrace are more affordable and casual compared to those served in Louise’s main dining room, Portalier emphasises that this new concept does not compromise on quality. By expanding its offerings with the launch of La Terrace, Louise is able to provide two distinct dining experiences under the same roof, catering to the changing preferences of Hong Kong diners.

In the past, Hongkongers often associate Korean cuisine primarily with popular dishes like bibimbap and bulgogi. But with the rising popularity of Korean media such as TV dramas or movies, Hansik Goo’s head chef, Park Seung-hun, has observed that more diners are showing an interest in authentic Korean dining experiences, particularly among health-conscious diners attracted to fermented foods and fresh ingredients. Given this growing trend, he aims to introduce diners to a diverse selection of dishes that highlight Korea’s rich culinary heritage and hopes to inspire other Korean restaurants in doing the same. While sourcing Korean ingredients in Hong Kong can be tricky, Park is dedicated to sharing genuine Korean flavours with his diners while using locally available produce.

Executive Chinese Chef of JW Marriott Hong Kong, Jayson Tang, believes that using sustainable produce will soon become a norm among chefs in Hong Kong. When sourcing ingredients, he emphasises the importance of choosing organic, locally sourced, and high-quality items. When it comes to Chinese cuisine, Chef Tang notes that each region has its own unique nuances and techniques. While many are familiar with Cantonese and Sichuanese dishes, he feels that Hong Kong’s culinary scene has the potential to highlight lesser-known fare from places like Shandong, Hunan, or Anhui. By having more restaurants from different Chinese regions opening in the city, chef Tang believes there’ll be plenty of opportunities for chefs to exchange culinary techniques and styles, ultimately presenting diners with more unique dining experiences.

Hiroki-san, chef-owner of Osaka's two-Michelin-starred Sushiyoshi, is renowned for his vibrant personality and innovative omakase menus that never fails to impress. Looking ahead to 2025, he believes that omakase experiences in Hong Kong will become similar to their traditional counterparts in Japan. However, rather than serving authentic Edo-mae sushi at his Hong Kong outpost, Hiroki-san sets himself apart by offering a distinctive omakase style that defies conventional trends. Considering his age and health, he has shifted away from heavier ingredients like cream and milk, opting instead to use Western culinary techniques to create lighter dishes made with fresh, local produce. Despite frequently spending time away from his home country, Hiroki-san expresses a growing attachment to his Japanese heritage and hopes to share Japan’s culinary culture through his unique omakase offerings.