The best new restaurants in Hong Kong, winter 2024

Tuck into delicious dumplings and a brand new lunch buffet, as well as perfect pastries and Sichuan Spanish fusion dishes. These are the best new restaurants to open in Hong Kong this winter

Tin Kee Dumpling

Fill-up before you fly at Hong Kong airport this winter

Yummy Tin Kee Dumpling will be popping up at Hong Kong International Airport this winter. Tin Kee Dumpling manages six permanent branches around town, serving thin-skinned, generously filled dumplings using fresh ingredients and homemade broths. The brand will now be helming a pop-up spot airside at Terminal 1 Departure Level as part of the ‘East to West’ Food Market at HKIA. 

The pop-up store will be serving four popular flavours, including chinese white cabbage pork dumplings, Asian chives pork dumplings, corn and cheese chicken dumplings and creamy pumpkin chicken dumplings with rice vermicelli or Taiwanese noodle options. Broth options feature golden chicken or local-style tomato and potato soup. Dumplings are served as soup dumplings with noodles or pan-fried with noodles; both options include a drink and a snack. The pop-up runs until the end of February, 2025.

Tin Kee Dumpling, 11am to 7pm, East to West Food Market, near gates 40-80, L6 (Departure Level), Terminal 1, Hong Kong International Airport. 

Landau

Sophisticated bites in Wan Chai

Hong Kong Wan Chai District welcomes new eatery Landau this winter. The restaurant has two dining areas, including a Bar & Grill for casual occasions with friends and a Dining Room for more intimate affairs. Landau is named after the renowned Landau family who were behind Hong Kong’s celebrated Jimmy’s Kitchen restaurant which first opened in the 1920s. The new dining spot channels Jimmy’s Kitchen’s good-time vibe with warm hospitality and easy eats. 

The kitchen is helmed by executive chef Russell Doctrove, formerly of Jimmy’s Kitchen. The menu features a crowd-pleasing collection of tasty plates, such as BBQ pork ribs and Australian wagyu ribeye from the grill, plus salads, pastas and sides. And there’s a sweet range of sundaes for pud. 

The Bar & Grill opened in November and the Dining Room is slated to open its doors in December. The restaurant collaborated with Hong Kong-based muralist LeonLollipop to transform the restaurant hoardings into a sneak peek of the interiors.

Landau, Bar & Grill 11.30am to 11.30pm, Dining Room 11.30am to 2.30pm, 2/F Wu Chung House, 213 Queen’s Road East, Wan Chai; 2808 0882.

Tozzo

Creamy confections at Tozzo inside the Tai Kwun compound

Sink your teeth into sumptuous Italian-Japanese pastries at Tozzo, a new cafe at the Tai Kwun complex in Central. Cafe founder and award-winning pastry chef Fabio Bardi takes his inspiration from Rome’s sweet pastry ‘tozzo’, a name derived from ‘maritozzo’ which means, perhaps fittingly, ‘chubby’.

The cream-filled pastries at Tozzo are made with brioche-style buns and are available in both sweet and savoury options, including matcha, chocolate and seasonal. Head over for breakfast and enjoy maritozzo with scrambled eggs, avocado and katsuobush.

Tozzo also freshly churned gelato in eight seasonally rotating flavours (available as both dine-in and takeaway options). A lunch menu is also available along with a range of hot and cold drinks.

Tozzo, 2/F JC Contemporary (access through Gallery Gate on Old Bailey Street), Tai Kwun, 10 Hollywood Road, Central; 5729 7821.

Siete Ocho

Head to the new Dorsett Kai Tak hotel to experience Sichuan Spanish dining

A vibrant Spanish Sichuan restaurant has opened inside the new Dorsett Kai Tak hotel which launched earlier this winter.

The dining spot embraces ‘La Familia Siete’, or seven tastes in Sichuan cuisine including sweet, sour, numbing, spicy, red oil, dry roasting and dry frying. These are blended with the vibrant tastes of Spain to create flavourful food served tapas style. Menu highlights include Mala Gambas Omelette with prawns infused with Sichuan peppercorn and garlic oil, Mackerel Crudo with Japanese mackerel marinated in tiger’s milk and lime juice and Cochinillo Asado where suckling pic is served with sweet potato puree and red wine jus.

Soft opening offers run until January 31, 2025, and include ‘buy one, get one free’ Express Lunch and Express Dinner menus and 30% off selected a la carte dishes.

Siete Ocho, 2F, Dorsett Kai Tak Hotel, Shing Kai Road, Kai Tak; 3528 8200.

Read our interview with Siete Ocho's head chef Mark Lee here.

The Lounge Lunch Buffet at JW Marriott Hong Kong

City views from the new-look lobby lounge at JW Marriott

Following a closure for renovation The Lounge in the lobby of JW Marriott Hong Kong has reopened. The culinary team helmed by hotel executive chef Tony Wong will be serving lunch and dinner buffets, afternoon teas and Sunday brunches. 

The new-look lunch buffet features four buffet lines, including a salad and sushi bar, a noodle station, international dishes with teppanyaki and a dessert counter. Feast on nigiri sushi and maki rolls, build-your-own-salad from more than 40 ingredients including veggies, fruit, seafood and meats, help yourself to more than ten kinds of pasta and noodles served freshly cooked including Chinese-style Shanxi Oil Spill Noodles, Lanzhou Spiced Beef Noodles and Hong Kong Zha Jiang Noodles. There’s Japanese ramen, Singaporean laksa, Malaysian kolo mee and a Hong Kong noodle cart with homemade soup bases and fresh wantons. Follow-up with international dishes and pudding.

The Lounge Lunch Buffet, midday to 2.30pm, Monday to Saturday, from $258 per guest, JW Marriott, 88 Queensway, Admiralty; 2810 8366. 

Aire

Aire opens in January

Spanish-influenced Aire is set to open in January at Lee Gardens in Causeway Bay. Diners can expect regional Basque-style dishes served to tables both indoors and alfresco.

Edgard Sanuy Barahona, head of Epicurean Group's Spanish Restaurant Division, is behind the dining spot and is building on the success of the group's existing Spanish dining spaces including Pica Pica in Hong Kong's Sheung Wan district and Barbar in Wan Chai.

Aire is described as an upscale dining experience and will be serving plenty of tapas sharing plates centred around Basque grill cuisine with meats and seafood sourced from Spain, the Atlantic and the Mediterranean.

Aire, 11am to 11pm, from January, 2025, Shop 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay; 2666 3266.