The bar scene in Hong Kong has a brilliant variety of cocktail concepts, with spotlights on unique spirits or ingredients and stylish spaces to host patrons. But what’s less discussed—and just as important—is how bars are upping their snack game, crafting bites so enticing that you might just skip the dinner reservation and stay put. Why leave when you can enjoy snacks that are just as impressive as the drinks?
Whether you’re looking for a great pairing, something to satisfy your appetite after drinks, or a remedy to prevent a boozy night from going south, we’ve got you covered with our picks for the must-try bar snacks in Hong Kong.
See also: The best cocktail bars in Hong Kong, as chosen by the Tatler Dining Bar Awards
RichKat Craft Brewing: Pizza
Beer and pizza is a classic combination that needs no further improvement, and the recently opened RichKat Craft Brewing on Hollywood Road executes that pairing to a tee. The pizzas boast the right amount of “leoparding”—those charred spots on the base, the crust has a lovely chew and a slice has enough integrity to hold up the toppings, which range from classic salami, nduja and onion to more experimental options like spicy curry chicken and vegetarian-friendly choices too. As for the beer, RichKat’s Shenzhen-brewed selection has something for every palate, from light and fragrant to sour and robust, making it the perfect partner to wash down each slice of pie.
RichKat Craft BrewingAddress: G/F, 238 Hollywood Road, Sheung Wan, Hong Kong
Penicillin: Fried koji chicken
While the cocktails are the main draw at Penicillin, the koji fried chicken on their menu is a sleeper hit that’s worth the visit even without a drink. It’s deeply savoury, perfectly crisp on the outside, tender on the inside, and comes with a bright mayo sauce. The portion is generous enough to share—or to devour solo (no judgment here).
Next time you’re at Buenos Aires Polo Club, grab a seat at the bar and order “The Usual”. This juicy burger features a grass-fed Argentinian beef patty topped with blue cheese and onion jam. It’s tucked into a pillowy bun and served with shoestring fries and a dirty martini. It’s a meal, a bar snack, and a decadent treat all rolled into one—and it’s the only “usual” we want to acquaint ourselves with from now on.
What’s better than a salty, potato-y morsel? Another one. Honky Tonks Tavern nails tater tots—those deep-fried, crispy cylinders of grated potatoes, like bite-sized hash browns. They’re never soggy or greasy, just perfectly crunchy and served with a spicy aioli that kicks the experience up a notch. Whether you’re sipping on a beer, whiskey soda, spicy margarita, or a frozen slushie, these tots are the perfect pairing, no matter what you’re drinking.
Honky Tonks TavernAddress: Man Hing Lane, Central, Hong Kong
Call Me Al: Spicy rigatoni
Spicy, saucy, and smothered in chorizo and cheese, the rigatoni at Call Me Al is a signature dish that you simply can’t skip. It’s comforting and delicious, making it the perfect companion to your first cocktail of the night or ideal for soaking up the effects of an already boozy evening. Skipping this dish just wouldn’t feel right.
Call Me AlAddress: GF, 123 Queen’s Road West, Sheung Wan, Hong Kong
Bar Leone: Mortadella focaccia
The Mortadella focaccia is a crowd-pleaser, and it’s easy to see why. Sandwiched between the housemade, crispy focaccia is a creamy blend of ricotta and mascarpone, briny olives, and pickled green chillies. Then comes 100g of mortadella, sealing the deal with its silky richness. As for bar snacks, don’t miss the smoked olives—they’re impossible to resist—and the cacio & pepe gelato, a brilliant collaboration with Messina. Picture the classic Roman pasta dish transformed into gelato: savoury and peppery with crispy pasta bits. It’s dessert meets dinner in the best way possible.
The baked Wagyu ox tongue rice with comté is the kind of cheesy, meaty indulgence that makes you wonder why you’d ever leave the bar. The Wagyu comes from Snake River Farms, boasting the kind of melt-in-your-mouth richness that only top-tier beef can deliver. The comté, aged for 24 months, adds a nutty depth that takes the dish to another level. And if you think dessert is just an afterthought, think again. The poached pear and date dessert soup is a delight—soft, tender blush pear swimming alongside snow fungus, dates and goji berries. It’s a sweet, nutritious bowl of comfort at the bar, no less.
“Hot Wave” fries (Photos: Fontaine Cheng)
Bar snacks (Photos: Fontaine Cheng)
Inspired by Hong Kong’s culinary staples, The Opposites’ food menu is a playful companion to the cocktails. Take the “Hot Wave” fries, for example—a cheeky nod to a beloved local crisp, dusted with an irresistibly addictive hot and spicy seasoning, served with typhoon shelter aioli. Then there’s the Sichuan sour fish katsu, a twist on the classic fish finger, paired with a Sichuan pickled cabbage dip that delivers tongue-tingling heat. Vegetarians aren’t left out either, with a fried banana blossom alternative that’s just as delightful.
The OppositesAddress: LG/F, Hilltop Plaza, 49 Hollywood Road, Central, Hong Kong
Gokan: Ikura potato salad
I have a soft spot for Japanese-style potato salads, and Gokan’s Ikura potato salad hits the mark. It’s a delightful blend of soy-marinated soft-boiled egg, zha cai, Sichuan crystal century egg, dill, lime, and those briny little bursts of joy—ikura (salmon roe). While Gokan’s menu is still evolving, a few other dishes already stand out. The truffle bikini taiyaki (fish-shaped waffle) stuffed with Jinhua ham, camembert, cheddar, and black truffle—is decadence done right. For dessert, the mango coconut yoghurt kakigori (shaved ice) is refreshingly unique, with coconut panna cotta sago, white fungus, mango and milk sauces, yoghurt cream, passion fruit and parmesan. It’s an unconventional mix that just works.
GokanAddress: G/F, 30 Ice House Street, Hong Kong
The Diplomat: Burger
The Diplomat’s burger is the ultimate nighttime remedy, grounding you when the cocktails have taken you for a ride. Nestled between two sesame buns is a perfectly cooked quarter-pounder of Japanese Ozaki beef, served medium rare and topped with melted cheddar. A single slice of tomato, a pickle, and a handful of crisps complete the package. It’s juicy, straightforward and soul-satisfying in all the right ways.
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