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Lisa Cam

Lunar New Year is a time for fresh starts, as it marks the beginning of spring on the lunisolar calendar. Several new restaurants are opening in Hong Kong in February: a French bistro, a popular ramen chain from Japan, an Australian steakhouse and a contemporary Asian diner with a Korean twist – and that is just in Central on Hong Kong Island.
Read on to see what else new is waiting to fill hungry bellies in the city.
1. Lala
Lala, the brainchild of chef Franckelie Laloum, formerly of one-Michelin-star Louise, and Michael Larkin, founder of Artifact bar, will launch on February 8 in Lyndhurst Terrace, Central.
Lala promises to reinvent classic French fare such as frog legs with parsley and garlic; a sweetbread and langoustine vol au vent; and charcoal-grilled turbot in hollandaise sauce with a lighter touch. A must-try for fans of French cuisine.
29 Lyndhurst Terrace, Central
2. Hanamaruken Ramen
One of Osaka’s most beloved ramen shops has opened in Central. Famous for its thick and flavourful cuts of chashu (pork belly), the ramen shop was opened in the 1980s by a pork distributor to highlight its premium produce.
The pork bone broth is simmered for over eight hours and packs a punch. Another one for ramen fans to add to their to-eat list.
39-43 Hollywood Road, Central

3. Peak Pizza
If you are hankering for a simple pizza when you reach The Peak, then look no further – the aptly named Peak Pizza has opened its doors to provide just that.
Choose from eight toppings – pesto, Hawaiian, Caprese, white (three cheese), classic cheese, pepperoni, vegetable and a weekly chef’s special. Wash it all down with a beer or unlimited fountain soda refills.
Shop G08, Peak Galleria

4. Omaroo Grill
Its name is an Australian aboriginal word for “beautiful view”, and Omaroo Grill lives up to it thanks to its location on the 26th floor of H Queen’s in Central.
The restaurant – part of the Wooloomooloo Group – promises a menu of steakhouse favourites, with the crown jewel being the Wagyu tomahawk from Queensland, Australia. The beef comes from cattle that have been grain-fed for 350 days, and has rich, even marbling.
And what’s an Australian steakhouse without seafood options? Check out the salmon tartare on potato pavé and jumbo lump crab cake.
26/F, H Queen’s, 80 Queen’s Road Central

5. N+ Burger
You know that the burgers are something special when the beef is sourced from the restaurant’s own premium ranches halfway around the world.
N+ Burgers gets its beef from five pastures in New South Wales, Australia – Oak Park, Glenrock Station, Kuro Kin Wagyu, Brindley Park, and Clear Hills.
The Angus cattle are fed grain that is supplemented with honey, which really piques our interest as to how it tastes. The buns are bespoke sourdough made by Hong Kong’s Bakehouse. Sides include sweet potato fries and crispy Brussels sprouts.
Shop M2-102, 1st Floor, Kai Tak Retail Pavilion, Kowloon City
6. Stay Bar
This pop-up that runs until February is a bit too special not to mention. A Star Ferry has been converted to a floating bar with operating hours from 8pm to 2am, serving cocktails that play on its name such as Stay Thoughtful, a mixture of rye whiskey, vermouth and bitters; and Stay Home, with vodka, soju, grapefruit juice and lemon tea.
On some nights there will be live entertainment. Walk-ins are welcome or you can book online.

7. Golden Gip
The latest addition to Censu Crew dining group’s line-up is a restaurant serving modern Asian food with some Korean twists.
Stick your fork into playful dishes such as Not Your Normal Burrata, where the soft cheese is served with Sichuanese strange sauce alongside kombu-dashi-cured tomatoes.
Other must-tries include the Kimchi Cheung Fun, where the classic Hong Kong rice rolls are served with house-made XO sauce and kimchi.
1/F, 17-19 Wellington Street, Central
8. Chiu Bistro
If you love Chiu Chow cuisine but without fanfare, then Chiu Bistro in Taikoo Place is just for you. Focusing on individual portions, this new restaurant provides a casual setting and a menu where smaller parties can enjoy their favourite flavours.
Among the items on the menu is a special individual-portion Chiu Chow-style hotpot with a brined tripe soup base, served with the province’s famous fish balls and beef balls.
Shop 265, 2/F Cityplaza, 18 Taikoo Shing Road, Tai Koo Shing

9. Jikka
The favourite neighbourhood haunt for juicy roast chicken, with branches in Kwun Tong, Happy Valley and Quarry Bay, has finally opened a sit-down restaurant catering to diners in Causeway Bay.
To celebrate the occasion, the kitchen has added coriander roast chicken to the menu. Popular favourites such as the absolutely sinful Lucifer’s stick, a deep-fried stick of Spam wrapped in chicken skin, are still on the menu.
Shop 8, Empire Court, 2-4 Hysan Ave, Causeway Bay

10. Butter
If you enjoyed the pop-ups of indulgent bakery Butter at K11 Musea and Pacific Place, then you will love its dessert dine-in experience at The Peak.
On the menu are signature items such as carrot cake, triple chocolate cake and red velvet cake, as well as Butter’s selection of freshly baked cookies including its classic, chewy oatmeal raisin, chocolate chunk and lemon crinkle.
Shop G08, Peak Galleria

11. Roganic
After a bit of a delay that pushed its initial opening date from January, Simon Rogan’s fine-dining restaurant Roganic is finally launching in its new location on February 15.
The wood-themed dining room lets in plenty of natural sunlight and spotlights the farm-to-table dining experience the chef is known for.
The new format of the menu deviates from a traditional degustation, with flexibility to select different main courses for sharing.
Lunch is available at HK$580 per person, while dinner is HK$1,280 per person; dishes include dry-aged Guangdong duck roasted in 100 flower honey, braised duck leg with pickled walnut, and locally caught sea bass with celtuce, oysters, fermented jicama and smoked pike perch roe.
Shop 402-403, 4/F, Lee Garden One, Hysan Avenue, Causeway Bay




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Food and Drinks

Fxxking Peace Out Mapo Tofu from Golden Gip, a new restaurant in Central, Hong Kong. Photo: Golden Gip

Lobster and sweetbread vol au vent from Lala in Central, Hong Kong, one of 10 new restaurants to try in the city in February 2025. Photo: Lala

Pizza by the slice from Peak Pizza in the Peak Galleria, Hong Kong. Photo: Peak Pizza

An assortment of dishes including a Wagyu tomahawk steak (centre) at Omaroo in Central. Photo: handout

A Wagyu burger from N+ Burger in Kowloon City. Photo: N+ Burger

An assortment of dishes at Golden Gip in Central, Hong Kong. Photo: handout

Apple and lemon roast chicken from Jikka in Causeway Bay. Photo: Jikka

A dine-in version of bakery/dessert restaurant Butter has opened on The Peak. Photo: Butter

Roganic has moved to a new location in Causeway Bay’s Lee Garden One, and has a wood-themed decor. Photo: Roganic

What is prosperity toss salad, popular at Lunar New Year in Singapore and Malaysia?

The prosperity toss salad, called yusheng or lo hei in Chinese, served at Jom, a modern Singaporean restaurant in Hong Kong. Diners mix and toss the salad while repeating Chinese new year good luck sayings. Photo: Instagram/@eat.jom

The Astor’s supreme abalone lo hei will be served between January 29 and 31, 2025. Photo: The Astor

Holt’s Cafe at the Rosewood Hong Kong is serving a Chinese New Year lo hei featuring salmon, mixed vegetables, and plum dressing. Photo: Holt’s Cafe

The colourful version of the prosperity toss salad like this one served at one-Michelin-star Chinese restaurant Summer Palace in the Island Shangri-La hotel in Hong Kong dates from the 1960s. Photo: Island Shangri-La

The Praya’s prosperity toss salad features a whole lobster and a yuzu sauce. Photo: The Praya

Sheung Wan restaurant Mam Amis presents a Vietnamese lo hei. Photo: Instagram/mamamishk

Hutong’s abalone lo hei features 38-hour slow-cooked abalone. Photo: Hutong

Hopewell Inn’s Chinese New Year lo hei has ingredients including shredded 3-head abalone, smoked salmon and shredded chicken. Photo: Hopewell Inn

Best Hong Kong restaurants for luxury Chinese New Year menus to welcome Year of the Snake

Duddell’s Chinese New Year Premium Poon Choi menu stars a poon choi chock full of luxury ingredients, from abalone to braised sea cucumber. Photo: Nicholas Wong/Sixteen Photography

Crispy lotus seed puffs at The Chinese Library. Photo: The Chinese Library

Auspicious goldfish-shaped dumplings with shrimp and termite mushroom are on Duddell’s Chinese New Year-themed dim sum menu. Photo: Nicholas Wong/Sixteen Photography

Sweet-and-sour mandarin fish at Hong Kong Cuisine 1983. Photo: Hong Kong Cuisine 1983

Fried five-grain rice with salmon and chia seed at Lai Ching Heen. Photo: Lai Ching Heen

Chinese New Year dim sum lunch at The Legacy House. Photo: Rosewood Hong Kong

Man Wah’s lobster sautéed in superior fish broth is served on a bed of spinach and topped with caviar. Photo: Man Wah

Wok-fried oysters diced and tossed with water chestnuts, Chinese preserved meat and sweet beans, served with prawn crackers, at Mott 32. Photo: Mott 32

Chinese New Year dishes at Ming Pavilion include lobster, red coral grouper and lo hei. Photo: Ming Pavilion

Chinese New Year dishes at One Harbour Road. Photo: One Harbour Road

Deep-fried crispy noodle rolls stuffed with minced shrimp, pork and fat choy at Pak Loh Chiu Chow. Photo: Pak Loh Chiu Chow

Dried abalone in golden premium chicken soup at Yong Fu. Photo: Yong Fu

Dish in Focus: roasted eggplant at Terracotta Lamma

Roasted eggplant with whipped tahini and pistachio. Photo: Terracotta Lamma

On the menu since day one, the roasted eggplant has now achieved must-order status for tourists and Terracotta regulars. Photo: Terracotta Lamma

Full of flavour, the creamy and smoky eggplant continues to wow even the biggest of meat-lovers. Photo: Terracotta Lamma

What is turnip cake, why is it a Lunar New Year special and what makes a great one?

The “Ocean Treasures Daikon Radish Cake” from Daishijie. Nowadays, many big brands and luxury hotels make their own versions of lo bak gou. Photo: Dashijie

Lo bak go are usually pan-fried, but some versions are steamed. Photo: Jonathan Wong

Michael Lui used to shred radishes as a child to help his mother prepare lo bak go. Photo: Word by Word

Lo bak go with XO sauce cooked by chef and writer Susan Jung. Photo: Jonathan Wong

May Chow recently launched her eponymous food brand, with her first line of products helmed by radish cakes. Photo: May Chow Projects

Chow’s classic turnip cake. Photo: May Chow Projects

Chai tow kway is stir-fried with eggs and other ingredients. Photo: Lion City Coffee

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From pizza to burgers, and French to Australian and Asian with a Korean twist, the latest restaurant and bar openings in Hong Kong


From pizza to burgers, and French to Australian and Asian with a Korean twist, the latest restaurant and bar openings in Hong Kong.
