The new year brings a fresh crop of updates from Hong Kong’s ever-evolving dining scene. January has barely begun, yet the city is already abuzz with exclusive chef collaborations and limited-time menus designed to tempt diners into securing a coveted reservation. It’s a culinary landscape that waits for no one—your calendar had better keep up.
Beyond the plate, we’ve turned to some of the region’s most celebrated F&B talents to uncover the trends set to shape the year ahead. Click below for their insights or keep scrolling for the latest dining news.
Food and drink trends 2025: Insights from Asia’s culinary and mixology leaders
Spice alliance
Chefs Gaurav Kuthari of Chaat, alongside Palash Mitra and Sidhu Chhabil of New Punjab Club
Chaat and New Punjab Club are teaming up for two exclusive dinners this January, showcasing an 11-dish tasting menu priced at HK$998. Each evening will feature distinct menus crafted by chefs Gaurav Kuthari of Chaat, alongside Palash Mitra and Sidhu Chhabil of New Punjab Club, combining the best of their innovative approaches to South Asian cuisine.The collaboration begins on January 15 at Chaat, featuring inventive creations like a samosa tart with spiced potatoes and tangy tamarind, and the burrata corn palak—a spinach curry elevated with creamy burrata and crispy corn. New Punjab Club counters with highlights such as clove-smoked tandoori pigeon and oxtail pulao with black cardamom and aged basmati rice. On January 22, the spotlight shifts to New Punjab Club, where Chaat’s tandoori Wagyu beef cheek meets New Punjab Club’s signature masalewali chaanp lamb tomahawk. Desserts include a shared creation: chocolate and smoked chestnut naan with popcorn gelato.
Nogroni Sbagliato
Rosé Champagne Colada
La Petite Maison is embracing Dry January with a new menu of non-alcoholic cocktails from January 4 to 31. Crafted in collaboration with Lyre’s Spirit Co, the lineup features six inventive creations priced at HK$98 each. Highlights include the Tomati-no, a tangy spin on the Bloody Mary with Campari tomatoes and white balsamic, and the Nogroni Sbagliato, blending Lyre’s Aperitif Rosso and Italian Spritz with Earl Grey and gentian root. For something indulgent, the L’orgeat pairs creamy almond milk with Lyre’s Amaretti, while the Rosé Champagne Colada offers a sparkling tropical twist. Whether opting for the citrus-laden London Mule or the coffee-infused Mid-roast Fizz, each drink delivers all the creativity without the kick, making it the perfect way to toast the new year sans alcohol.
Lindsay Jang of Family Form teams up with Shake Shack Hong Kong
Shake Shack Hong Kong kicks off the new year with a vibrant salad duo, created in collaboration with Hong Kong-based holistic fitness program Family Form, co-founded by Lindsay Jang. Available from January 7 to February 6 at the IFC mall and Pacific Place locations, the family club salad (HK$88) offers crispy chicken bites atop romaine and kale, with avocado and maple honey mustard delivering a sweet and tangy twist. Meanwhile, the golden ginger chicken salad (HK$88) brings a zesty punch with pickled carrots, daikon, wonton crisps and an orange ginger dressing inspired by Canadian Cantonese cuisine. These limited-time offerings balance fresh, hearty ingredients with bold flavours, blending Jang’s Western and Chinese culinary roots into the mix.
In case you missed it: Lindsay Jang and Matt Abergel to close Ronin and launch new venture next to Yardbird
An Ithailian affair
Chudaree ‘Tam’ Debhakam of Baan Tepa, Thailand
Antimo Maria Merone of Estro, Hong Kong
In an exciting collaboration that blends Italian and Thai cuisine, Estro welcomes Bangkok’s Baan Tepa for a two-night-only “Ithailian” event on January 22 and 23, 2025. Chefs Antimo Maria Merone of Estro and Baan Tepa’s Chudaree ‘Tam’ Debhakam will present an exclusive eight-course menu priced at HK$2,680.
Menu highlights include a vibrant reinterpretation of classic Italian risotto infused with Thai herbs, a delicate tartlet of burrata and green curry, and a rich duck ragù paired with tamarind and crispy shallots. The collaboration will fuse Thai and Italian influences while showcasing the chefs’ shared passion for ingredient-driven cuisine and creative storytelling. Seats are limited, making this a rare chance to experience the culinary synergy of these two celebrated chefs.
The exclusive capricciosa pizza by Ciak
If you've been yearning for Ciak’s pizzas since they closed last year in Hong Kong, The Park Lane Hong Kong offers a chance to taste them once more from January 6 to 19, 2025. At Playt’s, indulge in a buffet where classics like the margherita and picante, or savour the exclusive capricciosa pizza, a seven-layered delight featuring D.O.P. certified tomatoes, premium ham, mushrooms, olives and artichokes is available. For à la carte options, Ebb & Flow serves these favourites, with prices starting at HK$198 for the margherita and HK$228 for the signature capricciosa.
Playt’s buffet is available for lunch (from HK$138; HK$488 for children) from 12pm to 2.30pm, and dinner (from HK$768, HK$298 for children) from 6.30pm to 9.30pm. Meanwhile, Ebb & Flow offers the Ciak pizza menu from 11.30am to 8.30pm daily in the lobby.
PlaytAddress: 1/F, The Park Lane, 310 Gloucester Road, Causeway Bay, Hong Kong
Ebb & FlowAddress: G/F, The Park Lane, 310 Gloucester Road, Causeway Bay, Hong Kong
NOW READ
Food and drink trends 2025: Insights from Asia’s culinary and mixology leaders
A dining editor’s top Hong Kong restaurant and bar openings in 2024