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Lisa Cam

With three new steakhouses opening in Hong Kong in May, meat seems to be the theme for menus this month. But there is plenty more for those looking for new places to try.
There are Michelin-starred ramen expansions, creative omakase concepts and comforting Korean stews.
A Japanese eel specialist lands in Tuen Mun, a Swiss fondue spot debuts in Kennedy Town, and a modern Vietnamese kitchen opens its doors in Central.
Whatever you crave, there is a fair chance you will find it among the new restaurants below.
1. The Orient
A new steakhouse with an Asian-inspired twist has opened at Harbour City in Tsim Sha Tsui, blending premium surf-and-turf with vibrant Southeast Asian flavours.
The menu features dry-aged steaks from Australia, Argentina, Japan and the US seared on a Spanish Josper grill. Specials include Sichuan-spice-crusted sirloin and rojak-glazed rib-eye.
The raw bar serves tuna, betel leaf and Hokkaido scallops with calamansi. Southeast Asian dishes such as banana-leaf-baked sea bass and tamarind lamb chops complete the menu.
There is also an interesting wine list that focuses on Asian producers.
Shop OTE401, Level 4, Ocean Terminal, Harbour City, Tsim Sha Tsui
2. Le Le

Le Le, a contemporary Vietnamese restaurant with Chinese influences, has opened in Central with a menu that reimagines classics with refined techniques.
The lunch (HK$388/US$50) and dinner (HK$888) sets feature dishes such as chicken pho elevated with fish maw and Jinhua ham.
Signature mains include duck three ways, lobster with sugar cane, and brined pigeon with coffee and sticky rice.
3/F, 8 Lyndhurst Terrace, Central
3. Punjab Warriors

Punjab Warriors, a modern Indian chophouse centred on premium cuts of meat and hearty grills, has opened in Central.
The menu blends Indian spices with prime steaks, such as a Tomahawk or T-bone served with garam masala butter. Other menu items include the tandoori chicken tikka, lamb chops and pepper-masala salmon tikka.
Rich curries such as Wagyu beef short rib vindaloo and Wagyu beef shin and bone marrow dum biryani add even more decadence.
Drinks include Indian pale ales, a selection of gins and wines.
G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central
4. Blanc de Noirs

A fancy champagne bar has opened its doors inside the Mandarin Oriental The Landmark, Hong Kong hotel.
The bar features an extensive selection of champagnes by the glass and a 500-label cellar.
Under culinary director Richard Ekkebus, the menu offers elevated bites like caviar-topped fried chicken and Hokkaido milk soft serve with olive oil and sea salt.
Signature cocktails include the mimosa and the tequila-based melon fizz.
7/F, Mandarin Oriental The Landmark, Hong Kong, 15 Queen’s Road Central, Central
5. Amalgamate

A new dining and social destination that blends East and West through an innovative take on flavours has opened in Causeway Bay.
Led by chef Kasey Chan, the menu features creative small plates for refined sharing. Highlights include foie gras infused with Chinese brine, and reimagined dim sum such as smoked eel cones and beef tartare tarts.
Larger sharing plates feature Amadai fish cooked uroko-yaki style – where hot oil is poured over it to crisp the skin – and croissant-wrapped beef short ribs.
The cocktail menu is just as inventive, with an aged negroni series and gin infusions featuring combinations such as tomato and coffee.
7 Lan Fong Street, Causeway Bay
6. Vincenzo Capuano












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From Naples, Italy, Vincenzo Capuano is a former world pizza champion whose eponymous pizzeria chain ranked 13th on the 50 Top World Artisan Pizza Chains 2025 list.
With more than 40 branches around the world, Vincenzo Capuano is opening its first branch in Hong Kong – its second in Asia.
The secret behind the pizzas is the high-hydration dough, which is fermented for more than 30 hours before baking.
Guests can look forward to award-winning provola e pepe, tartufo and quattro formaggi pizzas, alongside a good selection of starters, pastas, desserts and more.
G/F, Units 01, 04 and 05, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai
7. Stubli

A new Swiss steakhouse and fondue eatery has landed in Kennedy Town.
Named after the Swiss-German word for a small, cosy room, Stubli offers quality steaks cooked the traditional Swiss way: pan-fried in browned butter, garlic and herbs.
Cheese fondues range from classic half-half (Gruyère and Emmental) to playful twists like lobster thermidor and summer black truffle.
39-41 Cadogan Street, Kennedy Town
8. Manmaru












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Hailing from Shizuoka – the Japanese prefecture famous for Mount Fuji, green tea, and eel – comes Manmaru, which has opened its first Hong Kong outlet, in Tuen Mun.
Fresh eels are delivered daily, prepared live and grilled over binchotan charcoal using traditional Kansai-style steaming techniques.
Signature dishes include kabayaki (glazed) and shirayaki (salt-grilled) eel rice bowls, plus skewers, grilled eel liver and crispy fried eel bones, bringing authentic Japanese flavour to the city.
Shop 19-22, UG/F, TMT Plaza Phase 2, 3 Tuen Lung Street, Tuen Mun
9. Kinmokusei












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A new omakase spot has opened on Wellington Street in Central.
Led by the highly unconventional chef Chan Yee-yin, who rejects fixed menus, Kinmokusei features a “choose your own” style of set. Lunch offers a five-course menu from HK$388, while dinner features an eight-course option.
Signatures include smoke-aged fish, while other dishes range from smoke-aged sashimi to locally inspired creations like fermented tofu fried chicken, which blend Edo-mae craftsmanship with Hong Kong flair.
17/F, The Loop, 33 Wellington Street, Central
10. Budaeok












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With over a dozen branches in Korea, army stew specialist Budaeok has opened in Central.
It serves satisfying comfort food like authentic budae jjigae – a stew featuring bacon, spam, sausages and kimchi in a beef-bone broth. Sample this the authentic Korean way, and cook instant noodles in the pot.
G/F, Felicity Building, 54-58 Hollywood Road, Central
11. Butter Babe












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A new British-style jacket potato specialist has opened on Gough Street in Central, using authentic UK ovens for that true comforting taste.
Signature loaded potatoes include beans with cheese, and sour cream, bacon and chives. Japanese curry is also another option.
Wash these carbs down with tart, refreshing lemonade or a freshly brewed coffee.
16 Gough Street, Central
12. Dan Ryan’s Chicago Grill

Classic American restaurant Dan Ryan’s Chicago Grill has opened a new Causeway Bay outlet at JP Plaza.
Spanning around 6,500 sq ft (604 square metres), the space features a model train weaving through the dining room – a classic feature of the beloved eatery.
Signature dishes include cheesy baked potato skins, baby pork ribs, New York strip loin and buttered lobster tacos.
2/F, JP Plaza, 22-36 Paterson Street, Causeway Bay
13. Konjiki Hototogisu

Michelin-starred ramen brand Konjiki Hototogisu has opened a new location at Cityplaza in Taikoo.
The menu features clam-based broths that blend hamaguri clams, chicken and pork.
Signatures include shio hamaguri (clear salt-based) soup ramen, shoyu (soy sauce) hamaguri soup ramen, tonkotsu (pork bone broth) smoked pepper ramen and oyster paitan (chicken broth) ramen.
Shop No 315, 3/F, Cityplaza, 18 Taikoo Shing Road, Taikoo Shing


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The Orient steakhouse blends premium surf-and-turf with vibrant Southeast Asian flavours. Check out this and our other new Hong Kong restaurant recommendations in May. Photo: The Orient

Le Le’s lobster with sugar cane. Photo: Le Le

Signature lamb chops at Punjab Warriors. Photo: Punjab Warriors

The inside of Blanc de Noirs. Photo: Blanc de Noirs

Beef tartare tart at Amalgamate. Photo: Amalgamate

Cheese fondue at Stubli. Photo: Stubli

The chilli beef burger at Dan Ryan’s Chicago Grill. Photo: Dan Ryan’s

Shio hamaguri soup ramen at Konjiki Hototogisu. Photo: Konjiki Hototogisu

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Dry-aged bone-in ribeye at Prohibition Grill House & Cocktail Bar. Photo: Prohibition Grill House & Cocktail Bar

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A marinated platter at Chaozhou Xuan in Causeway Bay, Hong Kong. Photo: Instagram/thewanderingchopsticks

Dry-aged bone-in rib-eye at Prohibition Grill House & Cocktail Bar in Wong Chuk Hang, Hong Kong. Photo: Prohibition Grill House & Cocktail Bar

The wine cellar at New World Millennium Hong Kong Hotel in Tsim Sha Tsui. Photo: New World Millennium Hong Kong Hotel

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Steamed sliced grouper with black mushroom and Yunnan ham is one of Wong’s signature dishes at Celestial Court. Photo: Celestial Court

Fried rice and glutinous rice with diced preserved meat, liver sausages, black mushrooms and dried scallops in a casserole is another of Wong’s signature dishes at Celestial Court. Photo: Celestial Court

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Chef Jeremy Chan grew up between Hong Kong, Canada and the US. Photo: Ikoyi

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The final composition of Chan’s sweetbreads and lobster-stuffed chicken wing. Photo: Ikoyi

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Abalone and fish maw noodles from Coloane Pier Ribbon Soup Shop in Macau, one of Sammy Wu’s favourite restaurants in the city. Photo: Instagram/joyfoodie_hk

Originally from Hong Kong, Sammy Wu is currently based in Macau. Photo: Sammy Wu

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Lifestyle

Food & Drink

New openings include a steakhouse with an Asian-inspired twist, a modern Indian chophouse and a creative omakase spot


New openings include a steakhouse with an Asian-inspired twist, a modern Indian chophouse and a creative omakase spot.


13 new Hong Kong restaurants and bars to try in May 2026, from pizza and steak to fondue

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}New openings include a steakhouse with an Asian-inspired twist, a modern Indian chophouse and a creative omakase spot

1. The Orient

New openings include a steakhouse with an Asian-inspired twist, a modern Indian chophouse and a creative omakase spot