Dining news: Andō spotlights Yi O rice in new tasting menu, Salisterra launches Sichuan-inspired afternoon tea, and more
The year may still be finding its footing, but Hong Kong’s dining scene isn’t pausing for breath. This week brings a run of ideas that feel considered: menus shaped by season and place, collaborations that travel without spectacle, and formats that ask you to slow down, sit longer, or pay closer attention.
There’s comfort in the timing, too. Cold weather makes a stronger case for rice cooked with intent, broths that linger, long Italian lunches, afternoon tea with a point of view, and cocktails built to be taken seriously, ice and all. Together, they sketch a dining city thinking carefully about how—and why—we eat right now. Keep reading for more.
In case you missed it: Ming Pavilion welcomes Fuzhou’s Jiangnan Wok‧Rong, Regent Hong Kong launches Périgord black truffle offerings, and more
The rice chapter
Andō’s rice-led tasting menu spotlights Yi O rice through eight courses, from playful snacks to its signature arroz caldoso
Andō is giving rice the starring role with a new Yi O rice-led tasting menu, running every Monday from January 19 through March 2026. Part of a new quarterly series spotlighting a single ingredient, the eight-course menu traces Hong Kong’s rice heritage through Yi O rice from Lantau, moving it firmly from side note to central narrative. Expect playful openings such as crispy rice spheres with crab and tuna onigiri, before deeper, more savoury expressions including somen with roasted rice and clam dashi, pigeon with puffed rice, and the restaurant’s defining arroz caldoso with lobster and XO sauce. Dessert stays on theme with sake kasu ice cream, coconut and dulce de leche. The tasting menu is priced at HK$1,888 per guest, offered alongside the restaurant’s regular lunch and dinner menus.
A Sichuan-inspired afternoon tea lands at Salisterra, as Mi Xun Teahouse joins Upper House Hong Kong for a limited-edition collaboration
Salisterra launches 2026 with a cross-city afternoon tea in collaboration with Mi Xun Teahouse, bringing Sichuan-inspired, plant-forward flavours to Level 49 of Upper House Hong Kong until March 31. Served daily from 3pm to 5pm, the set moves between savoury and sweet with dishes such as Yunnan morel with lotus root and Sichuan sauce, spinach noodles with dan dan sauce, osmanthus rice wine yam cake, and a macaron with black sesame buttercream. The afternoon tea is priced at HK$380 for one and HK$680 for two on weekdays, rising to HK$418 and HK$718 respectively on weekends and public holidays.
Trattoria Felino launches a new Italian-style weekend brunch built around unlimited starters, generous mains and a long-lunch state of mind
Trattoria Felino brings a distinctly Italian sense of weekend ease to Wan Chai with a new brunch format launching on January 11, served every Saturday, Sunday and public holiday. Built for lingering, the brunch includes unlimited starters, one main and one dolci per guest, starting with a generous spread that ranges from carbonara egg, burrata-topped tomato bruschetta and classic meatballs in tomato ragù to fried calamari and a warming minestra with clams, beans and ’nduja.
Main course dishes lean into pasta and hearty plates such as scialatielli with zucchini and pecorino, tagliatelle with saffron beef ragù, cod with vongole in lobster bisque, or Iberico pork pluma, with optional upgrades including spaghetti with sea urchin or a shareable veal Milanese “orecchia d’elefante” for two. Desserts include sfogliatelle with hazelnut sauce or an affogato, with a weekend-only cannolo available as an add-on. Brunch is priced at HK$598 with free-flow mocktails or HK$898 with free-flow champagne, wine and Aperol Spritz.
Trattoria FelinoAddress: G/F, 1-7 Ship Street, Wan Chai, Hong Kong
The hansik edit
Hansik Goo introduces a new chapter at dinner with refined tasting menus that explore Korean classics through depth, precision and seasonality
Hansik Goo marks its sixth year with a reworked dinner offering, introducing refreshed tasting menus that dive deep into the craft and structure of Korean cuisine. Alongside the regular menu (HK$1,388), the new signature menu (HK$1,688) expands the experience with additional courses and new highlights, beginning with an extended hansik starters sequence featuring cuttlefish with salted clam sauce, sweet prawn ssambap, abalone yukhweh with gochujang plum, and samhap of pyeonyuk, oyster and aged kimchi. Further courses include sea cucumber samgye tang with chicken skin and daikon mandu, a juk (rice porridge) enriched with abalone, and a Hanwoo duo showcasing two cuts of Korea’s prized beef.
Japan and Korea meet behind the bar at XX, as the new Sense of Flavours cocktail menu lands at Rosewood Hong Kong (Photo: David Thomas Holmberg)
XX at Rosewood Hong Kong introduces ‘Sense of Flavours’, a new cocktail menu that explores Japan and Korea through familiar drinks, reworked with regional references. Japanese influences are incoprorated in cocktails such as Shiro, built on sake kasu, shochu and yuzu, Shokupan with gin infused with Hokkaido bread and umeshu, and a Soba Highball lifted with buckwheat and yuzu ponzu. Korea’s side of the menu leans savoury and bold, from Bingsoo inspired by mango shaved ice, to Guksu with beef-infused vodka and pickle brine, omija built around five-flavour schisandra tea, and a Gochu Mary seasoned with gochujang and kimchi. All cocktails are priced at HK$180, with live evening sets by resident musician Matt Morgan adding a steady soundtrack from Tuesday through Saturday.
XXAddress: 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
NOW READ
Hong Kong’s newest restaurants and cafés to visit in January 2026
Where to get the best pasta in Hong Kong right now
A dining editor’s top Hong Kong restaurant and bar openings in 2025