Dining news: Yong Fu launches winter menus, Truffle Bakery celebrates one year in Hong Kong, and more
As December gathers speed, Hong Kong’s dining scene is matching the momentum. Kitchens across the city are rolling out winter menus, festive collaborations and limited-edition treats at a pace that guarantees no one will be short of something new to taste.
Yet amid the bustle, there’s still a thread of thoughtfulness running through it all. Familiar flavours reworked with care, seasonal dishes built for comfort, and small indulgences that remind us why this is one of the most uplifting times to eat in the city.
It’s a spirited, full-to-the-brim stretch into the holidays, and this week’s news captures that energy: from fresh arrivals to clever winter specials and soft, celebratory bakes. Here’s what’s new.
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Winter’s Ningbo Table
Yong fu’s flavourful South African dried abalone in golden chicken broth
A crisp spring roll layered with evergreen greens, shredded pork and bamboo shoots
Yong Fu Hong Kong marks the season with new winter set lunch and dinner menus running from December 15 to March 14, each shaped by executive chef Liu Zhen’s precise, ingredient-led take on Ningbo cuisine. The lunch menu (HK$498 per person) assembles ten dishes, from oil-poached sand eel and air-dried goose wing to winter melon, dried scallop and snow swallow gum thick soup, before moving into rotating fried bites such as the evergreen spring roll layered with greens, shredded pork and bamboo shoots, and a line-up of seafood that might include steamed East Sea fish with Huadiao wine or razor clams with preserved vegetables.
Dinner (HK$1,398 per person) stretches to thirteen dishes and leans richer, opening with raw marinated hairy crab or fish cake tartlets with caviar and sweet peas, followed by a choice of broths and a crisp interlude featuring Bombay duck spring roll or crispy avocado. Seasonal signatures: South African dried abalone in golden chicken broth, or a stew of hairy crab roe, tofu and rice cakes, anchor the meal, which closes with dumplings or fermented sour soup noodles and, for the traditionalists, a Ningbo sesame glutinous rice dumpling.
The Steak House’s 45-day Michter’s Bourbon-aged Mayura T-bone, a limited-time special showcasing the restaurant’s new artisan ageing programme
The Steak House at Regent Hong Kong will open 2026 with an in-house aged beef collection that pushes its craft a step further, spotlighting a Mayura T-bone aged for 45 days in Michter’s Bourbon. Wrapped in bourbon-soaked cheesecloth and tended to every two days, the 30-oz cut develops a smoky, caramel-lined depth that reflects both the spirit and the precision behind the process. Available from January to March, it’s served while stocks last and pairs naturally with the restaurant’s Boulevardier or a flight of Michter’s whiskies, each drawing out a different facet of the steak’s richness.
Min Dong’s winter-only lamb brisket claypot, a slow-braised, cold-weather classic served bubbling hot at BaseHall 02
Thai Grill’s whole grilled chicken, finished with smoky, charred edges and festive spices
Basehall 01 and 02 close out the year with a fresh slate of arrivals and winter-only dishes. Sushi Raku is bringing its sashimi, nigiri, rolls and donburi to the food hall in a fast-casual format. Hole Foods joins for a three-month pop-up with its cult doughnuts and festive bakes, while vendors across both halls roll out limited-time comfort dishes. Think sesame miso udon, winter ragù pastas, XO cuttlefish burgers, lamb brisket claypot and even a solo hot-pot set. From Japanese seafood to Hong Kong doughnuts and cold-weather classics, the two halls collectively deliver one of their most varied seasonal spreads yet.
Basehall 01 and 02Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Place, Central, Hong Kong
Cured-Meat Season
Steamed glutinous rice with assorted Chinese cured meats, The Grand Buffet’s signature showcase in its seasonal collaboration with Kam Kook Yuen
The Grand Buffet brings back its collaboration with Hong Kong’s time-honoured cured meat shop Kam Kook Yuen, rolling out an autumn-winter cured meats buffet from now until February 28, 2026. The seasonal spread centres on hand-cut preserved sausages and cured duck liver, folded into dishes such as steamed glutinous rice with assorted cured meats, steamed yellow chicken with Chinese sausage in lotus leaf, and turnip cake enriched with sweet radish and salted pork. Dim sum takes a nostalgic detour with taro cake, glutinous rice rolls and even egg puffs reworked with preserved meat, while the partnership extends across the group with bakeries and noodle shops riffing on the same theme. It is Hong Kong’s winter pantry, distilled into one revolving dining room.
The Grand BuffetAddress: 62/F, Hopewell Centre, 183 Queen's Road East, Wan Chai, Hong Kong
Crumb and Get It
The truffle salt nama doughnut is filled with a white-truffle-salt and black-truffle custard for a savoury, aromatic finish
The lemon Greek yoghurt nama doughnut, pairing creamy yoghurt with bright lemon curd for a soft, tangy lift
Truffle Bakery marks its first anniversary with a pair of new nama doughnuts, the Japanese style of raw, fresh-textured dough that’s prized for its soft, almost pillowy crumb. The dough is made without a drop of water and fermented at a low temperature for 18 hours, giving each doughnut its soft, elastic crumb. Two flavours lead the launch: a truffle salt doughnut filled with custard laced with white truffle salt and black truffle, and a lemon Greek yoghurt doughnut that pairs creamy yoghurt with bright, tangy lemon curd.
Truffle Bakery Hong KongAddress: G/F, The Hedon, 11 Matheson Street, Causeway Bay, Hong Kong
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