The best new restaurants in Hong Kong for autumn 2026

Where to head for a tasty table as Hong Kong enters its blue sky season

Il Presidente

The best new restaurants in Hong Kong for autumn 2026 - glamorous dining on Duddell Street

Charismatic Italian dining spot Il Presidente has opened on historic Duddell Street, promising delicious dining and a classy cocktail bar. Helming the kitchen is executive chef and co-founder Marcello Scognamiglio with a menu that focuses on elevating Italian classics with top notch ingredients. Dishes to try include ‘stuzzichini’ small plates, like anchovies from the Cantabrian Sea, and egg tartufato, a velvety potato and truffle foam served in an egg shell. The starter menu features wagyu beef carpaccio served tableside, hamachi crudo with smoked aubergine and an enticing range of pasta options - recommended is the homemade agnolotti all’ossobucco with parmesan cheese fondue and the giant cannellone with ricotta and spinach. Meaty mains run from breaded veal chops stuffed with fontina cheese and smoked ham to baby pig porchetta carved tableside. Finish with Italian layered cakes, tiramisu and panna cottas, or the theatrical ‘Gelato al Tavolo’ with freshly churned gelato whipped tableside.

Il Presidente, Shop M2, 13 Duddell Street, Central; 5443 0908.

Bistrot’s Suzette

The best new restaurants in Hong Kong for autumn 2026 - a taste of Paris in Kai Tak

New to Cullinan Sky Mall is Bistrot’s Suzette, which opened its doors in August. The dining spot aims to bring a taste of Parisian life to the Kai Tak neighbourhood with Gallic classics like steak frites and crêpes suzette. The restaurant is a partnership between Silver Spoon Restaurants and Hong Kong chef Tiff Lo, who will be acting as consultant chef. The menu is based around quality, seasonal ingredients “served with a warm hug of nostalgia”. Menu highlights include velvety chicken liver parfait, rustic pâté de campagne, salade Lyonnaise and classic French onion soup with bubbling Gruyère cheese. Mains comprise classics like beef bourguignon, steak frites and duck confit. The bistrot’s namesake dish, crêpe soufflé à la Suzette features an airy soufflé wrapped by a delicate crêpe and finished tableside, comme il faut, with time-honoured suzette orange sauce and Grand Marnier. Drop by on weekends for the Signature Brunch with free-flow bubbles and a curated French spread.

Bistrot’s Suzette, Shop G02, Cullinan Sky Mall, 10 Concorde Road, Kai Tak, Kowloon; 3188 8896.

noc

The best new restaurants in Hong Kong for autumn 2026 - noc opens in Cullnan Sky Mall

Another addition to Cullinan Sky Mall is local specialty coffee brand, noc. The brand embraces a ‘live slow’ philosophy, offering diners a moment of ‘zen’ as they enjoy a cup of joe. The new store, with indoor and outdoor seating, has floor-to-ceiling windows that create a light and airy space, dominated by a striking ‘paper plane’ centrepiece floating overhead (a nod to Kai Tak’s aeronautical past). At the heart of the store is the ‘open island coffee bar’ where diners can take a look at the entire brewing process. The store is also introducing its first ever grab-and-go menu, featuring super bowls, granola yogurt cups and homemade banana pound cake. The store is also introducing a new high-protein yogurt drink series (don’t miss the buy-one-get-one-free promotion for noc members until September 3).

noc, Shop G01, G/F, Cullinan Sky Mall, 10 Concorde Road, Kai Tak, Kowloon; 3590 8144.

Madé

The best new restaurants in Hong Kong for autumn 2026 - pause for a madeleine

Bringing one of France’s sweetest exports to Lyndhurst Terrace is Madé. Founded by French natives Marie and Jean-Charles, the boutique atelier reimagines the humble madeleine with sophisticated new textures and complex flavour profiles. The atelier has been designed as a sanctuary of calm, the sweet scent of baked goods enticing workers to take a regular daily break from the busy Soho streets for a bite-size French treat. True luxury, as the founders point out, is knowing when to pause. Madé’s madeleines are made from French butter and flour with the dough resting for 12 hours. The little cakes are then baked in small batches throughout the day inside the open-view atelier. Inventive flavour profiles include matcha white chocolate, black sesame, egg tart and dark chocolate. From September, Madé will launch a new flavour creation each month.

Madé, G/F, 54 Lyndhurst Terrace, Central.