From festive feasts and chef collaborations to waterfront vistas, here are the dining experiences from across Hong Kong to look out for this December.
It’s that time of year again, when the days seem to get shorter, minds wander to Christmas vacations and office party planning has HR in nervous sweats. It’s also a great time to head out on the town, grab a bite with a friend before the crazy season begins, and soak up the cooler months in this great city. And he’s where you should do it.
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New Dining Destination for Tsim Sha Tsui
Penthouse, a stylish new multi-faceted restaurant catering to discerning lovers of good food, wine and entertainment, has opened at in the heart of Tsim Sha Tsui. Originally designed as a private club (members now get priority table bookings), this indulgent space, located above the recently reopened Nanhai No. 1, located at iSquare, features glorious wood-panelled walls, parquet floors, floor-to-ceiling windows and two lavish private dining rooms. Arriving guests will quickly notice Cellar 31, a walk-in wine cellar that stocks an eclectic selection of iconic and rising star wines, as well as a striking glass-lined DJ booth overlooking Nanhai No. 1 below.
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You can come here for afternoon tea in the Tea Lounge, where brews are supplied by renowned tea distributor Fook Ming Tong; or for lunch or dinner in The Dinette, a larger open dining area with a standing bar that serves modern interpretations of Chinese cuisines.
New Outpost for Samsen
Following the much-anticipated news of Samsen’s third opening on Central’s On Lan Street, the newest outpost of the Hong Kong’s favourite casual Thai eatery is now serving lunch from Tuesday to Sunday from 12:00 pm to 3:00 pm. The daytime menu is a condensed list of enduring Samsen classics including Samsen Wagyu Beef Boat noodle soup (HK$158), Wok-Fried Rice of Crabmeat (HK$168), and Pad Thai Noodles of Tiger Prawns (HK$158).
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Moreish sides of Ruby Pomelo & Tiger Prawn Salad (HK$158), Crispy Fried Turmeric Squid (HK$138) and Spicy Chopped Duck & Thai Herb Salad (HK$138) are also included on the lunch menu well worth a stop-by for a midday break, as well as select well-loved desserts such as Thai Mango Sticky Rice (HK$98) and Young Coconut Ice Cream (HK$88) to sweeten the day. Wash your feast down with signature beverages like Thai Milk Tea, Thai Lime Tea, Fresh Lime Soda, and Singha Beer.
New Korean Grill Joint for BaseHall
Central’s BaseHall has welcomed Hancham, a Korean meat and grill specialist serving home-style Korean cuisine. Marking its first outlet outside of Tsim Sha Tsui, Hancham Korean Meathouse is distinguished by its use of high-quality ingredients and homemade special sauces. Established in 2014, this popular grill restaurant highlights rustic and classic Korean cooking – sure to satisfy hearty Korean food cravings.. Central to its culinary offerings are its unique range of aged meat cuts and a diverse selection of Korean barbecue.
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Among Hancham’s popular menu items are traditional favourites like Kimchi Jjigae (HK$88), a rich soup simmered with spicy pork, fermented vegetables, and tofu served with side dishes and rice; Ginseng Chicken Soup (HK$198), featuring whole chicken stuffed with rice, ginseng, garlic, and dates, served with side dishes and rice; Galbi Tang (HK$138), a homey and comforting bone broth soup filled with beef short ribs, glass noodles and radishes, served with side dishes and rice; the must-try Original Crispy Fried Chicken (HK$158); and flavourful Hancham Bibimbap (from HK$98), which offers a contemporary twist on the classic Korean dish.
Yuan is Here is Now at BaseHall
Diners can now experience Michelin Bib-Gourmand Winner (2021-2024), Yuan is Here right in the heart of Central at BaseHall 02. Yuan is Here has earned a reputation as Hong Kong’s go-to destination for genuine Taiwanese street food. Driven by a passion for preserving and sharing traditional Taiwanese food culture in Hong Kong, Yuan is Here imports select ingredients directly from Taiwan, ensuring every dish offers an authentic taste of the bustling night markets from across the strait.
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Yuan is Here proudly presents signature dishes like Braised Pork Rice (HK$68) served with braised egg, pickled radish, and vegetables; Taiwan Mini Sausage (HK$40), the sweet and juicy bite-sized street snack; Pork Knuckle Rice (HK$68), an exclusive iteration of the traditional Taiwanese dish infused with rich garlic flavour; the famous Deep-Fried Sweet Potato Ball (HK$53); Black Sugar Traditional Mochi (HK$30); and basil-infused Taiwanese Crepes (HK$55) with a selection of fillings. Finally, the classic Pearl Milk Tea (HK$32) accompanied by chewy tapioca balls ensures an authentic taste of Taiwan with every bite and sip.
Festive Feasting at Ask for Alonzo
To embrace the season of celebration, Modern Italian Trattoria Ask for Alonzo, (Quarry Bay, Tai Hang, Happy Valley, Star Street and SoHo) has launched a month-long array of festive lunch and dinner menus featuring authentic, home-like Italian dishes designed to cater to every palate. Ask for Alonzo’s festive two-course lunch (HK$168 per person) and dinner (HK$358 per person) menus are available throughout December and include mouth-watering starters like Italian Cold Cuts and Cheese Platter; Roman Meatballs with tomato sauce topped with melted Parmesan cheese; and creamy Burrata Cheese with heirloom tomatoes and balsamic dressing.
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This is followed by a choice of pasta or main dish, ranging from Linguine allo Scoglio with calamari, mussels, clams, prawns, cherry tomato, cooked in a buttery white wine sauce; and Rigatoni Amatriciana with Roman “guanciale” salty cured pork, onion, garlic, sweet chilli and cherry tomato; to Roasted Turkey Breast served with pork stuffing, carrots, brussels sprouts, mashed potato, and veal sauce on the side; and succulent Braised Beef Cheek served with silky polenta and carrots.
Ming Court Presents The SYmphony of Cantonese Mastery Menu
Ming Court in Wan Chai has launched “The Symphony of Cantonese Mastery” menu (from HK$1,988 per person), a distinguished tasting experience created by chef Tsang Chiu King, culinary director of Ming Court, Wanchai, alongside chef Edmond Ip, the newest culinary talent within the Langham Hospitality Group. Each dish seamlessly marries the timeless elegance of Cantonese classics with innovative flair, creating a harmonious dining experience.
Highlights of the new tasting menu include the Ming Court Appetiser Duo — spicy chicken with abalone and sesame in chili oil and deep-fried crispy rice rolls with dried shrimps in Typhoon Shelter style; double-boiled pigeon stuffed with bird’s nest, crab meat and conpoy; pan-seared Boston lobster with pickled radish in whisky: and simmered crispy scales sea bream in sour broth with pickled cabbage, prepared using the traditional technique of “standing scales,” where the sea bream is slowly fried by pouring hot oil on it to achieve a delicate crispness.
Waterfront Revival
Iconic Victoria Harbour location Pier 7 Café & Bar has reopened atop the Star Ferry pier. Managed by Cafe Deco Group, the new look Pier 7 Café & Bar features a refreshed atmosphere and an enticing new menu with a Mediterranean twist. Home to a versatile 2,000 sqft open-air terrace, the venue’s revitalized décor creates a contemporary setting for guests to enjoy a leisurely lunch or an after-work drink on the water amidst stunning views of the Central skyline and the island waterfront.
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Look out for the likes of Rooftop Garden (HK$98) a refreshing blend of Finlandia vodka, zesty lemon, and passion fruit sweetened with honey, enhanced by butterfly pea flower and topped with Prosecco; or the indulgent Tiramisu (HK$98), a luxurious cocktail featuring vodka, Baileys, Kahlúa, triple sec, and espresso. The new à la carte menu showcases a diverse array of Mediterranean mezze and sharing plates, alongside grilled meat skewers and seafood, highlighting fresh, bold flavours and communal dining – thing hummus (HK$98), muhammara (HK$128), baba ghanoush (HK$118), whipped feta (HK$138), chilli-spiced chicken wings (HK$108), crispy fried semi-dried calamari (HK$138), and crispy Fries (HK$72) tossed with mixed herbs, garlic and truffle oil.
New Arrival Sun Moon Place Launches Mongolian Hotpot
Wan Chai’s new Sun Moon Place, whose dynamic Peking classics ignite nostalgia from Hong Kong’s dining heyday, will keep the chill at bay with the 1,000-year-old Mongolian fire pot tradition starring treasured Ningxia lamb. The Hot Pot Set Menu (HK$1,988 for four people) spotlights the tender, flavoursome meat of Ningxia Tan lamb, one of the “five treasures” of the autonomous region in north-central China, and features two broths – Fresh Coconut Chicken Soup enlivened by chestnut and chilli, or the fiery favourite of Spicy Mala Soup made with chilli, ginger, chilli bean sauce, soy bean sauce, Sichuan peppercorn, scallion, Baijiu, beer, and butter.
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Kick off with Roasted Lamb Skewers, Mock Goose and Sea Jellyfish with Spring Onion Oil before feasting on Mongolian Lamb Rolls from Ningxia; New Zealand Lamb Shoulder Rolls; Australian Wagyu Ribeye Slices; Homemade Shrimp Paste; Homemade Cuttlefish Paste; Sea Prawns; Vegetable & Pork Dumplings; and Vegetable & Pork Wontons.
Milestone Menu
Hong Kong’s celebrated Modern Middle Eastern restaurant BEDU, located on Gough Street, marks a milestone as head chef Ali Ahmadpour celebrates one year at the helm with a fresh menu that beautifully blends the traditional flavours of Persian, Turkish, and Jordanian dishes with the dynamic tastes adored by the local Hong Kong populace.
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Highlights include Cucumber Dukkha (HK$80), a refreshing dish made with fresh cucumber dressed with nutty tahini dressing, spices and pistachio dukkha; Green Couscous Salmon (HK$260), perfectly grilled salmon takes centre stage, marinated in a fragrant seven-spice blend, including Baharat, sumac, garlic, and black pepper for a balance of smoky and aromatic notes, and served with vibrant green couscous made with coriander and parsley; Grilled Harissa Octopus (HK$270), charred on the grill to perfection to add a hint of smoke and served with a smoky Harissa sauce and a refreshing pine nut salsa; and Saffron Chicken (HK$185), a beloved Persian recipe with the chicken served alongside a tangy sumac labneh and complemented by a refreshing onion and parsley salad.
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