Hong Kong’s newest restaurants, bars and cafés to visit in February 2026
February in Hong Kong is the month when a meal has to mean something. Valentine’s Day lowers the lighting and romanticises the menus; Chinese New Year does the opposite, stretching tables, appetites and expectations. Restaurants are asked to perform both intimacy and abundance, sometimes on consecutive nights, and not all manage it gracefully.
This month’s openings suggest a city that understands the assignment. There are places designed for couples who want to linger, and others built for noise, sharing and second helpings, with kitchens that cook confidently for the season. It makes February a good month to eat out, whether you’re celebrating love, luck, or simply the pleasure of being well fed. Read on for more.
Looking back? Check out our archive of 2025 openings in Hong Kong
FEBRUARY
Yamamoto Hamburg
Sister brand to Hikiniku to Come, Yamamoto Hamburg, opens in Tseung Kwan O
Not every Japanese import needs reinvention. Yamamoto Hamburg, opening at Tseung Kwan O, is built around one particular pleasure: a juicy, freshly made hamburg. A sister brand to wildly popular Hikiniku to Come, this more family-leaning concept keeps the spotlight on handmade patties blended from Australian Black Angus beef and Spanish pork, cooked to order and paired with house sauces and specially cultivated Japanese rice, complete with unlimited refills. Expect classic hamburg sets alongside variations such as mentaiko, all delivered in a warm, wood-toned dining room designed for easy lunches, early dinners and unhurried catch-ups. It’s Japanese comfort cooking stripped of theatre, leaning instead on repetition, generosity and the quiet satisfaction of getting the basics right
Ébauche
Ébauche has opened in Causeway Bay to offer modern French cuisine that feels both precise and personal. The eight-course tasting menu is built on classical French technique but guided by Asian flavour memory, moving from a nam yu beef tendon beignet wrapped in crisp pumpkin to shima-aji with smoked eggplant and yuzu. Seafood courses lean clean and savoury: snow crab with crab miso and dill panna cotta, scallop with tomato consommé and XO-style accents, before deeper notes arrive in a chicken liver and truffle tart structured like a dessert. Main courses focus on dry-ageing and charcoal grilling, including duck breast paired with an okonomiyaki-inspired cabbage and giblet mille-feuille, followed by desserts that reset rather than overwhelm, such as cucumber and green apple ice slurry and pear perfumed with osmanthus oolong.
ÉbaucheAddress: 18/F, Aura on Pennington, No 66 Jardine‘s Bazaar, Causeway Bay, Hong Kong
Haeundae Galbi
Grilled short ribs and classic Korean barbecue at Haeundae Galbi, Hong Kong’s new stop for Busan-style galbi
Haeundae Galbi brings a taste of Busan’s famous galbi culture to Hong Kong. Named after the iconic stretch of beach in Korea’s southern port, the barbecue house places beef and pork short ribs front and centre, as well as fresh and marinated meats grilled at the table by staff. The barbeque is best paired with the classic banchan, cold noodles and the Busan-style of Korean pancake, which contains more egg. The focus here is straightforward but well judged: quality meat with a hint of smoke, balanced sides and no-fuss service that feels right for casual dinners or group meals. It’s a simple proposition: good beef, hot grill and room for friends to linger, that fills a niche in Hong Kong’s Korean dining scene with direct, Busan-inspired flavour.
Haeundae GalbiAddress: Haeundae Galbi, G/F, M88, 2-8 Wellington Street, Central, Hong Kong
Aokomi
Whole tencha leaves are stone-milled on site at Aokomi to make fresh matcha by the cup
Freshly ground matcha takes centre stage in Sai Ying Pun with the opening of Aokomi, a homegrown tea bar built around Hong Kong’s first in-store stone mill. Rather than working from pre-ground powder, the team mills whole tencha leaves imported from Uji on site, producing small batches of matcha throughout the week for maximum aroma and depth. The menu keeps its focus tight: traditionally prepared velvet and straight matcha made from first-harvest, single-cultivar leaves, alongside modern expressions such as a matcha latte blended from a house komi mix, an ao-cano that riffs on the Americano, and a strawberry matcha cappuccino with a notably creamy finish. Light food follows the same measured approach, from tencha pistachio nut butter on sourdough to milky matcha pudding, while hojicha drinks made from tea stems nod to whole-plant use. Aokomi pairs quiet craftsmanship with a calm, design-led space that encourages slowing down over a good bowl of matcha.
AokomiAddress: Shop 3, G/F, Island Crest, 8 First Street, Sai Ying Pun, Hong Kong
Chouchou
Chouchou is a new French brasserie that blends Art Nouveau touches with classic, unfussy cooking
Wan Chai gains a new reason to linger, as Chouchou opens its doors with a French brasserie that favours warmth and appetite over polish. From the team behind Babette and led by executive chef cédric tsia, the cooking leans firmly into classic technique without the formality, moving from foie gras au torchon and beef tartare to crab raviole in bisque and a properly indulgent tournedos rossini. The menu also makes space for generous sharing plates: whole roasted duck à l’orange and a traditional French tourte packed with truffle, comté and ham, best enjoyed in a 70-seat room dressed in playful Art Nouveau details, complete with an open kitchen, cocktail bar, terrace and private dining room.
ChouchouAddress: Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong
Maison Natsukashii
Inside Maison Natsukashii, a 20-seat wine bar built around French and Japanese bottles, quiet food and unhurried conversation
Maison Natsukashii is a 20-seat wine bar in Central founded by sommelier Mason Ng, conceived as a quietly personal room for drinking well and lingering longer. The focus is a tightly curated list that moves between classic French producers and small, characterful Japanese wineries, with bottles chosen for clarity, balance and a sense of place rather than spectacle. Food follows the same line, with comforting, shareable dishes with gentle French and Japanese cues, designed to support the wine rather than steal the conversation. Small by design and calm in tone, Maison Natsukashii sits comfortably between polish and ease, a neighbourhood bar for those who like their wine thoughtful and their nights unforced.
Maison NatsukashiiAddress: Shop 4, G/F, Kai Wong Commercial Building, 49-51 Gough Street, Central, Hong Kong
Daichi no Udon
Semi-transparent, made-to-order udon at Daichi no Udon, showcasing the Buzen Urauchi Kai style now available in Hong Kong
Fukuoka favourite Daichi no Udon has made its Hong Kong debut at Olympian City, bringing with it the precise, semi-transparent udon style of the Buzen Urauchi Kai. Everything here is strictly made to order: noodles are cut and cooked on the spot, tempura fried to the minute, and bowls served within a narrow time window to preserve texture. The kitchen’s calling card is a 20-hour noodle process that produces udon that is smooth on the outside, chewy within, and subtly translucent. Broths are brewed daily from kombu and dried fish for a clean, savoury depth, while signatures include hot udon with beef and oversized burdock tempura, chilled plum with grated radish bukkake, kama-age udon with beef, and a Hong Kong-exclusive mentaiko butter udon finished with raw egg.
Daichi no Udon Address: Shop 146A, 1/F, Olympian City 2, 18 Hoi Ting Road, Tai Kok Tsui, Hong Kong
Kaen Izakaya
A modern izakaya in Central built around skewers, teppan plates and highballs, designed for long, social evenings
Kaen Izakaya has opened in Central, reworking its teppanyaki origins into an all-day Japanese hangout tuned to the city’s after-work rhythms. The menu leans into familiar izakaya comforts built for sharing: gyūtan skewers, yakitori, teppan plates, tempura, sashimi, sushi, nabe and noodles, alongside crowd-pleasers like mentaiko & crab carbonara. A lively central bar anchors the room with sake, whisky and cocktails, while house signatures such as the shiso highball and yuzu highball set the tone from lunch through last call. The space mixes open social tables with washitsu-style rooms and a dedicated teppan room.
Kaen IzakayaAddress: Shop 208-210, 2/F, Two Exchange Square, 8 Connaught Road Central, Central, Hong Kong
Lola Maria
Lola Maria is a new Spanish restaurant with a menu built around sharing, contrast and modern Spanish classics
Lola Maria offers a social, share-driven take on Spanish dining led by chef Edgard Sanuy Barahona. The concept plays on contrast, with classic Spanish comfort alongside modern touches expressed through a menu built for the table. Expect familiar hits such as ajillo garlic shrimp, padrón peppers, and a Spanish open omelette with chistorra and charred leeks, alongside more playful plates, including a Madrid-style sando filled with fried baby squid and foie “collverd” reworked as a Negroni lollipop. Drinks keep things Iberian with Spanish wines, house-made sangria and cocktails with a contemporary edge. Designed as a warm, lively neighbourhood room, Lola Maria aims to be the sort of place that suits a quick bar bite as well as longer, unhurried dinners.
Lola MariaAddress: Portion of Shop No 2 (Shop D), G/F, Centrestage, No 108 Hollywood Road, Sheung Wan, Hong Kong
Kuke Shokudo
Clear Kansai-style oden simmering in a continuously replenished dashi that anchors the menu at Kuke Shokudo
Kuke Shokudo brings a focused, Kansai-style oden izakaya to Central, led by veteran Japanese chef Eto San. The kitchen centres on a clear, restrained dashi built using a “perpetual broth” method, continuously replenished to deepen flavour over time, in contrast to the darker, soy-forward styles more familiar in Tokyo. The oden list runs deep, with slow-simmered awaji onion, beef tendon, Japanese radish, tiger prawn and abalone forming the backbone, alongside classics such as mochi kinchaku, chikuwa and burdock roll. Beyond the pot, the menu expands into small plates including octopus carpaccio with wasabi stems, fermented bonito guts with cheese, and a winter-ready beef tendon miso stew enriched with oden dashi. Drinks lean into izakaya territory, with sake, shōchū and the warming dashi-wari, an oden broth and shōchū cocktail, rounding out a tightly edited, cold-weather-friendly offering.
Kuke ShokudoAddress: 9 Gough Street, Central, Hong Kong
Migas Hong Kong
A three-in-one Mediterranean market space where sunlit daytime dining gives way to a vermouth bar, music lounge and communal tables after dark
Migas, a well-known name in dining and nightlife from Beijing, has landed in Hong Kong with its first overseas outpost at H Queen’s, Central, in partnership with Elite Concepts, bringing a market-led, modern Mediterranean restaurant that shifts gears from day to night. Designed as a three-in-one space: a restaurant, a Barcelona-style vermouth bar called La Vermuteria, and a music lounge, the venue moves from sunlit, market-style dining by day to a more social, cocktail-driven rhythm after dark, complete with an outdoor terrace.
The kitchen, overseen by the group’s food and beverage director with support from chef Li Shao Feng, draws on Spanish, French, Levantine and North African influences, with a menu built around daily market produce. Dishes lean confidently into Mediterranean staples: olive anchovy skewers nod to Spanish bar culture, raw beef tartare comes with confit egg yolk, smoked paprika octopus skewers carry a pronounced charcoal note, while heartier plates include cod and clam tagine, Moroccan-spiced beef tenderloin grilled over Josper charcoal, and Basque-style grilled cod with brandade-stuffed red peppers.
Migas Hong KongAddress: 3/F, H Queen’s, 80 Queen's Road Central, Central
JANUARY
Social Goods Modern Bakery
Social Goods Modern Bakery pairs French-style pastries with brunch plates, build-your-own options and a coffee programme designed for repeat visits
Social Goods Modern Bakery lands at the foot of Pottinger Street with the confidence of a place that understands baking and how people eat. Part modern bakery, part all-day café, it balances French technique with a broad, pragmatic menu that runs from laminated pastries to proper brunch plates.
The pastry counter moves between croissants, pain au chocolat, canelé and more playful numbers such as pistachio maritozzi and pandan rolls, while the kitchen leans into daytime staples done cleanly: ricotta toast, power bowls, acai bowls and a well-judged all-day breakfast. Heartier options include egg benedict, vegetable frittata and Turkish eggs with sourdough, with a build-your-own plate format that lets diners add proteins, including smoked salmon, sous vide chicken breast or grilled beef tenderloin, alongside grains and vegetables. Drinks follow the same thoughtful logic, from coffee classics to matcha made with Matchali, cloud-style coconut drinks and kombucha on tap.
Social Goods Modern BakeryAddress: LG, Sun Lee Building, 43 Wellington Street (entrance on Pottinger Street) , Central, Hong Kong
Dieci
Dieci offers a rotating menu shaped by regional tradition, market finds and an intimate chef’s counter setting
Dieci opens with a tightly focused idea of what an Italian osteria can be in Hong Kong today, led by chef Paolo Olivieri and built around a monthly-changing menu of ten seasonal dishes. The approach is deliberately restrained: a short list that shifts with the market and draws on regional Italian cooking, particularly from Lazio, without drifting into nostalgia for its own sake.
Dishes move between raw and cooked, light and slow-simmered, from Fassona beef tartare finished with black truffle to Tuscan wild boar ragù, Roman puntarelle dressed with anchovy and a deeply traditional ossobuco. Daily specials add flexibility, guided by what arrives fresh each morning. The room mirrors the cooking: retro trattoria references, a chef’s counter at the centre, and an atmosphere that favours conversation.
DieciAddress: Basement, 29-31 Gough Street, Central, Hong Kong
Dae Yeop
House-made buckwheat noodles for Pyongyang naengmyeon, served cold in clear beef broth and paired with hanwoo beef
Dae Yeop (대엽평양냉면 or 大燁), also known as Big Light Noodle, brings a very specific Korean obsession to Causeway Bay: Pyongyang naengmyeon, the cold buckwheat noodle dish rooted in North Korean cooking. The Seoul-born noodle bar is built around a live noodle station, where house-made buckwheat noodles are prepared to order and served in a clean, chilled beef broth that prizes clarity over punch. In Hong Kong, the noodles are paired with slices of Hanwoo (Korean beef), prized for its depth rather than excess richness, while a supporting cast of barbecue dishes rounds out the menu for those who want something warm on the side.
You may also like: Raising the steaks with Hanwoo, Korea’s native beef and national treasure
Right Tea-rific
Expect Hong Kong-style milk tea and cha chaan teng classics and more at Right Tea-rific
Right Tea-rific extends Nansen Lai’s ongoing commitment to Hong Kong’s cha chaan teng culture, approaching milk tea and comfort food as everyday essentials rather than nostalgic props. Best known for venues such as Flower Drum, Fat J’s Char Siu and Lai’s Kitchen, Lai uses this opening to focus on the basics done properly: quality Hong Kong-style milk tea built on a carefully blended brew, sandwiches and baked goods designed to pair with it, and a short list of familiar classics including French toast, pineapple buns and egg tarts. The menu leans practical but thoughtful, with touches such as homemade jams by passionate jam maker Wilson Fok adding quiet character without complicating the point. It’s a small, sincere operation that frames cha chaan teng staples as something worth preserving.
Right Tea-rificAddress: Shop D, Harvard Commercial Building, 105-111 Thomson Road, Wan Chai, Hong Kong
Mason Pocket
Mason Pocket focuses on freshly baked bread, pastries and coffee, with Portuguese egg tarts as a house highlight
Mason Pocket occupies a corner site on Queen’s Road West, signalling its intentions as a bakery café that expects to be used throughout the day rather than passed through once. The emphasis is on bread and baking, with loaves and pastries produced in-house and supported by coffee and a short brunch menu that keeps things straightforward. Portuguese egg tarts are positioned as a house draw, while the wider offering is geared towards everyday eating, the kind of place for a coffee with a pastry, or a casual late-morning plate.
Mason PocketAddress: Queen’s Terrace, 1 Queen Street, Sheung Wan, Hong Kong
Yurt
Yurt arrives in Central with no interest in chasing the usual dining tropes, instead putting Central Asian cooking front and centre in a city that rarely sees it. Drawing from the cuisines of Kazakhstan, Uzbekistan and Kyrgyzstan, the menu is built on hearty, soulful dishes designed for sustenance as much as flavour. Beshbarmaq sits at the core of the offering: handmade noodle parcels with onion and carrot, served traditionally with the option of horse meat sausage for those willing to eat it as it’s meant to be. With a fully halal kitchen and a focus on dishes rooted in everyday Central Asian life, Yurt makes a persuasive case for widening Hong Kong’s idea of what regional dining can look like.
YurtAddress: 32 Elgin Street, Central, Hong Kong
The Spoon Pasta Bar
Slow-cooked Wagyu folded into a white ragù, finished with curry spice and coconut cream for a Malaysian-leaning take on an Italian staple
The Spoon Pasta Bar is a new addition to Gough Street in Central, positioning itself as a neighbourhood osteria rather than a formal Italian dining room, with fully homemade pasta and a menu that blends Italian structure with Malaysian-accented flavours. Think crab meat with lemon-chilli mixed pasta, taking loose cues from chilli crab, and Wagyu bolognese ragu bianco with curry coconut cream pappardelle, introducing gentle spice and richness without overwhelming the dish. A truffle and mushroom lasagna roll reworks the traditional bake into tighter spirals for better sauce coverage, and seafood brown butter tomato rigatoni uses elongated tubular pasta to trap every drop of its shellfish-led sauce. Classics such as linguine alle vongole, beef tenderloin tartare and homemade focaccia with pesto and garlic confit keep the menu grounded, while an open kitchen and casual room underscore the restaurant’s aim to make Italian home-style cooking feel like an everyday pleasure.
The Spoon Pasta BarAddress: G/F, 24 Gough Street, Central, Hong Kong
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