Tatler Dining Hong Kong

05/09/2026

A first look at Gelato Messina ‘s latest opening in Wan Chai.

The new branch shares a space with Greek restaurant Artemis & Apollo , with a menu that spans the gelateria’s signatures alongside location-specific flavours such as Scents of Santorini, Scoop Me to the Moon and My Neighbour Yia Yia. Operations director Lisa Goldfinger welcomes us into the new shop, while head chef Samantha Short talks us through the composition of the Wan Chai exclusive flavours.

Santorini and Scoop Me to the Moon which will be available for two weeks, while My Neighbour Yia Yia will remain on the Wan Chai menu. A HK$35 per scoop deal is available until September 8 at the Wan Chai location.

Keep watching for a glimpse of the limited-time flavours.

G/F, 11 Moon Street, Wan Chai

搶先直擊 Gelato Messina 於灣仔的最新分店！

新店與希臘餐廳 Artemis & Apollo 共享空間，菜單除了集結品牌的招牌意式雪糕外，更特別推出灣仔店限定口味，包括「Scents of Santorini」、「Scoop Me to the Moon」以及「My Neighbour Yia Yia」。營運總監 Lisa Goldfinger 親自帶我們走進新店，並由總廚 Samantha Short 為我們解構灣仔獨家口味的靈感與配搭。

其中「Santorini」和「Scoop Me to the Moon」將限時供應兩星期，而「My Neighbour Yia Yia」則會成為灣仔店的常設菜單項目。

繼續觀看，一睹期間限定口味！灣仔分店更推出每球 HK$35 的優惠活動，有效期至 9 月 8 日。

灣仔月街 11 號地下

📷: Celia

03/09/2026

A look inside The Boar, a new pub on Elgin Street in Central.

We went behind the doors of Hong Kong’s newest British gastropub (The Boar) to see what’s in store. Group executive chef Graham Long (Graham Long) and head chef Jake Bennett (Jake bennett) walk us through the space: a two-storey public house with proper bar bites downstairs, elevated British cooking upstairs, and a pint programme they’ve fine-tuned right down to the Guinness pour. The vibe? Warm, unpretentious, built to feel like a local’s second home. And the menu? Classic comfort food done with serious intention. Keep watching for more.

The Boar, G/F, 55 Elgin Street, Central

📹: Fontaine Cheng

直擊位於中環伊利近街的全新美食酒吧，The Boar！

我們率先走進香港最新的英式美食酒吧，一探究竟。由集團行政總廚 Graham Long 與主廚 Jake Bennett 親自帶路介紹：這座兩層高的酒吧，地下主打正宗酒吧小食，一樓則提供升級版英式料理；啤酒項目都經過精心調校，連倒一杯 Guinness 的手法都極致講究。

氛圍？溫馨親切又接地氣，是專為大家打造的『第二個家』。菜單？用極致心思呈獻經典 Comfort Food。繼續觀看影片了解更多！

The Boar, 中環伊利近街55號地下

02/09/2026

An exclusive first look at 福上 Hokkien House , a new modern Fujian restaurant led by chef 游振龙 .

Drawing on You’s Zhangzhou roots, Hokkien House is a destination for refined Minnan cuisine. Premium ingredients flown in from Fujian, seasonal Hong Kong produce and housemade stocks and sauces lead the menu, where homestyle cooking is transformed and given a new stage. Think threadfin ‘fish rice’ paired with vinegared seaweed, stir-fried glutinous rice paired with mangrove mud crabs, and an interpretation of a Fujianese childhood snack: rolled pancakes stuffed with stir-fried pork belly, oysters, ground peanut candy and coriander.

We sat down with You ahead of the restaurant’s opening on September 5 to learn more about the concept, the menu and his cuisine, and what he hopes to bring to Hong Kong diners through Hokkien House. Keep watching for more.

帶你率先獨家預覽由主廚 游振龙 主理的全新現代福建菜餐廳福上 福上 Hokkien House 。

Hokkien House 植根於主廚游振龍的漳州背景，是品嚐精緻閩南菜的好去處。餐牌主打從福建空運到港的頂級食材、香港本地時令農產，以及自家製的高湯與醬汁，將家常風味昇華並賦予全新舞台。推介菜式包括配搭紫菜的魚飯、紅樹林膏蟹炒糯米飯，以及重新演繹的福建童年小食：以薄餅皮包裹的炒豬肉、生蠔、花生碎糖和芫荽。

我們在餐廳於 9 月 5 日開業前專訪了游主廚，深入了解餐飲概念、餐牌與烹調風格，以及他希望透過福上為香港食客帶來甚麼體驗。繼續觀看，了解更多。

21/F, H Queen’s, 80 Queen’s Road Central, Central
中環皇后大道中80號H Queen’s 21樓

📷: Celia

26/08/2026

在雅吉，行政副總廚潘思薈憑藉多元文化背景，致力呈現地道亞洲風味的靈魂精髓，將當代亞洲料理演繹得既平易近人又不失格調，傳統與創新兼具，相互輝映。

向左掃了解更多雅吉與潘思薈的故事，點擊閱讀完整訪問。

At Aji, executive sous chef Pan Sihui draws on his multicultural background to celebrate the region’s culinary soul, presenting refined Asian cuisine in Macau that is approachable yet elevated, where tradition and innovation coexist.

Click to read more.

Paid partnership with MGM

MGM 美高梅 #美高梅 #雅吉

At MGM Cotai’s Aji, Chef Pan Sihui uses his diverse roots to highlight Asian culinary traditions.

24/08/2026

團圓，是中秋佳節裡每一場相聚、每一道佳餚的心意所在。而月餅，正是這個傳統佳節裡最具代表性的滋味。香港四季酒店應節呈獻全新月餅系列，邀您細味團圓時光——當中既有龍景軒歷久不衰的經典之選與匠心新作，亦有首度登場的麻糬月餅口味，皆為今季不可錯過的節慶之選。

Reunion guides every gathering and every dish shared during the Mid-Autumn Festival. The mooncake is one of the most representative treats of this traditional festival, and Four Seasons Hotel Hong Kong has unveiled its latest collection just in time for your celebrations. From time-honoured signatures and a new creation by Chinese restaurant Lung King Heen to the debut of a new mochi mooncake flavour, these are the treats you’ll want to try from Four Seasons Hotel this Mid-Autumn Festival.

Four Seasons Hotel Hong Kong

Four Seasons Hotel Hong Kong blends tradition and innovation in its new Mid-Autumn mooncake collection.

22/08/2026

Summer luxury lands at Sushi Kumogaku, where executive chef Chan Wing-Kin, fondly known as chef Kin or Kin-san (Chef Kin ), rolls out a seasonal omakase that runs 17 to 20 courses, depending on what’s best that day. It’s classical Edomae at its core, but with enough modern flourishes to keep things interesting.

The menu opens with chilled sea bream in fish-broth jelly, steamed abalone in liver sauce and the signature smoked monkfish liver with caramel. As for the nigiri, standouts include the prized shinko (small gizzard shad), sweet isaki (chicken grunt), luscious chutoro (medium-fatty) and vibrant uni (sea urchin), before a palate-cleansing bowl of whelk somen (thin Japanese noodles) in tart plum sauce brings it all home.

今夏極致奢華味覺饗宴於 Sushi Kumogaku 展開！主廚 Chef Kin 傾力呈獻全新夏日廚師發辦菜單，依據當日直送食材嚴選 17 至 20 道精緻料理。餐單承襲傳統江戶前手藝並注入現代美學風格。

席間先以晶瑩清爽的鯛魚魚湯凍、香濃切件蒸鮑魚伴肝醬，以及招牌煙燻鮟鱇魚肝配焦糖醬揭開序幕。手握壽司強勢陣容匯聚當旬新子、鮮甜伊佐木、極致豐腴的中腹與濃郁赤雲丹，最後以酸甜沁涼的粒貝梅子素麵完美作結。將當季極限鮮味與本地頂尖廚藝巧妙結合。

📍 8/F, The Steps ‧ H Code, 45 Pottinger Street, Central, Hong Kong
📍 香港中環砵典乍街45號 H Code 8樓



📸 :: Andy Cheng

21/08/2026

In this episode of Like a Local, Hong Kong content creator Yuki Leung (Yuki Leung 梁藹媛) takes Tatler Asia’s regional dining editor Fontaine Cheng (Fontaine Cheng) on a food and drink crawl through Causeway Bay.

No tourist traps, just the real deal: a seafood dai pai d**g, a lively street food stall, a cart noodle shop, and a hidden Japanese speakeasy.

Follow along and take notes for your next outing.

在本集的Like a Local中，香港創作者 Yuki Leung（Yuki Leung 梁藹媛）將帶領Tatler Asia的Regional Dining Editor Fontaine Cheng（Fontaine Cheng）在銅鑼灣開啟一場美食探店之旅。

沒有遊客陷阱，只有道地美味：海鮮大排檔、熱鬧街頭小吃攤、車仔麵店，以及一家隱密的日式speakeasy。不妨跟隨她們的腳步，記下這些好去處，為你的下一次出遊做準備。

Sun Kee Cart Noodle 新記車仔麵
Shop B, G/F, 49 Tang Lung Street, Causeway Bay

Ming Kee Restaurant ⁠明記飯店
Shop 27-28 Bowrington Road, Wan Chai

God Food 食神
Shop 1, G/F, 36 Jardine’s Bazaar, Causeway Bay

Madara 斑
16/F, Circle Tower, 28 Tang Lung Street, Causeway Bay

📹: Mohnish Daryanani

20/08/2026

Savour the essence of a Hong Kong summer at Ho Lee F**k, where Chef ArChan Chan presents a summer menu that balances chilled Cantonese starters with high-heat wok classics.
Kick off with refreshing chilled duck meat jelly and drunken three yellow chicken infused with five years aged Shaoxing w**e from local heritage producer Yuet Wo. Next, indulge in signature charcoal grilled Kurobuta char siu, crisp roast duck, and stir fried local lobster noodles packed with wok hei. Leave room for a nostalgic finish, green bean and herb-of-grace ice cream topped with icy winter melon granita.

炎炎夏日，口利福推出全新夏日菜單 ，菜單巧妙平衡清爽冰鎮的前菜與極致「鍋氣」的經典熱炒。

先以清爽冰湯金錢𦟌與選用百年字號「悅和醬園」五年花雕浸燴的三黃雞開胃，再品嚐經典炭火蜜汁黑豚叉燒、歷經三日醃製的香脆口利福燒鴨，以及鑊氣十足的 XO 醬本地龍蝦撈麵。最後來一碗充滿懷舊港味的綠豆臭草雪糕配冬瓜冰沙，清新解膩 。

📍 Ho Lee F**k: G/F, 3-5 Elgin Street, SoHo, Central, Hong Kong
📍 口利福： 中環蘇豪伊利近街 3-5 號地下

📷 : Andy Cheng

19/08/2026

Before you ask—yes, the name is intentional. And yes, he’s exactly who you want spoiling you.

Sugar Daddy is sliding into Wan Chai this August, and instead of designer bags, this one’s handing out cornetti, maritozzi and gelato that won’t leave you regretting your life choices.

Fabio Bardi, crowned Best Pastry Chef at Tatler Dining Awards 2024, is the Italian-born, globally-trained brain behind all this mischief. His mission? Making indulgence feel less like a betrayal, and more like a daily ritual. Lower sugar, real ingredients, with nothing artificial. Basically, the Sugar Daddy your foodie dreams ordered.

Sugar Daddy is now in soft opening
Address: 104 Queen’s Road East, Wan Chai

📹: Fontaine Cheng

10/08/2026

A first look at , a new Italian restaurant by the team behind .

Chef and co-founder Marcello Scognamiglio had created a menu that features classic Italian dishes. Think seafood arancini, handmade pasta, a crispy porchetta and velvety gelato served tableside.

Over at the bar, Simone Ciambrone .ciambr crafts cocktails inspired by Italian tradition and culture, where drinks such as Piazza Duomo, Amores Extranos and Bunga Bunga nod to the flair of Italy from the 70s to 90s.

The restaurant takes inspiration from the glamour of 1980s Milan, where sprezzatura (effortless elegance) and opulence defined the lifestyle of the era. Designed by , the 70-seater space is characterised with rosewood accents, leather furnishings and deep orange tones, where each corner offers a thoughtful combination of Belgian velvet, British leather, soft lighting and plush carpets.

Il Presidente is now open for reservations and walk-ins.

搶先探訪由 團隊打造的全新意式餐廳 。

主廚兼合夥人 Marcello Scognamiglio 精心設計多款經典意大利菜式，包括 Seafood Arancini，手工意粉，香脆意式燒腩肉，和桌前即拌的意式雪糕。酒吧區則由 Simone Ciambrone .ciambr 主理，調配出一系列注入意大利傳統與文化的Piazza Duomo、Amores Extranos 和 Bunga Bunga等特色雞尾酒，致敬 70 至 90 年代等意式風情。

餐廳裝修靈感源自 1980 年代米蘭等奢華風尚，展現當時流行的「Sprezzatura」優雅生活態度。由 親自操刀設計，70 個座位的空間採用紅木質感、皮革傢俬和深橙色調，配搭比利時天鵝絨、英國皮革、柔和燈光與厚實地毯，每個角落都展現出極致考究的細節。

Il Presidente 現已正式開業，接受預約及即場入座。

中環雪廠街22號白雪大廈 M2 樓
M2/F, Bakerville House, 22 Ice House Street, Central

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