Chinese New Year 2026: The best menus to celebrate in Hong Kong
This year, the first day of Chinese New Year falls on February 17, ushering in the Year of the Horse, and with it the familiar tightening of calendars, family WhatsApp groups and restaurant bookings. By the time the lion dances start and the New Year puddings come out, everyone already knows where they’re eating—whether that’s a favourite family restaurant, somewhere new, or at home
These are menus built for that moment. Food designed to sit in the middle of the table, to be shared with loved ones and sometimes, to carry a bit of symbolism. Some kitchens lean hard into tradition, others allow themselves a little play, but all understand that Chinese New Year cooking isn’t about showing off, it’s about feeding people well, in numbers, and marking time together. Keep reading for some of the places doing exactly that this season.
Duddell’s
The Chinese New Year seasonal dim sum and à la carte selection at Duddell’s
The menus showcase auspicious dishes built around premium seafood and classic festive flavours
From February 2 to March 3, Duddell’s rolls out an eight-course Chinese New Year tasting menu priced at HK$1,888 per person (minimum two), including caramel-glazed barbecued pork, honey-glazed semi-dried oysters, pork shank and neckbone soup with dried black moss, fresh local lobster in salted egg yolk sauce, concubine chicken with conpoy and much more. Alongside this, a seasonal dim sum and à la carte selection runs in parallel, while those planning celebrations at home can look to the restaurant’s poon choi for six, layered with abalone, sea cucumber, conpoy and slow-braised pork belly, available for pickup on February 13-16 and 18-20.
The Chinese New Year set menus at Yat Tung Heen are designed for group gatherings and focus on classic reunion dishes
Yat Tung Heen is offering two Chinese New Year set menus, from February 6 to 16, designed for sharing. A four-person menu at HK$3,998, featuring honey-glazed barbecued pork, braised bird’s nest with crab meat in pumpkin broth, sautéed prawns with egg white and crab roe sauce, steamed leopard coral garoupa and more. The larger eight-person feast at HK$7,998 opens with a whole roasted suckling pig, followed by bird’s nest with shredded conpoy, poached free-range chicken in superior soy sauce, and lotus leaf-wrapped fried rice with diced goose and conpoy, among other dishes. From February 17 to March 1, the focus shifts to a Chinese New Year à la carte menu built around celebratory staples such as double-boiled pork’s tongue soup with dried oyster and lotus root, and sautéed baby lobster with egg white and crab roe, dishes that favour depth, generosity and a steady hand over unnecessary theatrics.
A Chiu Chow feast for Lunar New Year featuring a big 11-course reunion menu
At Pak Loh Chiu Chow Restaurant (Dai Siu Branch), Lunar New Year is celebrated with an 11-course Chiu Chow feast, available from February 14 to 28. The Pak Loh Dai Siu Lunar New Year Chiu Chow feast is offered at HK$6,500 for six guests or HK$12,800 for twelve, opening with classic cold starters of goose slices, shrimp and crab rolls, and jellyfish before moving into richer territory with double-boiled sea cucumber, abalone and morel soup. New dishes take the spotlight without disrupting the rhythm of tradition, including braised mud crab with Puning fermented bean sauce, pan-seared butterfly-cut golden oysters with shrimp paste and crisp dragon beard prawns. Anchoring the menu are Chiu Chow essentials such as steamed giant grouper fin fillet, four-treasure crispy chicken and longevity e-fu noodles in sweet and sour sauce.
Pak Loh Chiu Chow Restaurant (Dai Siu Branch)Address: G/F, 23-25 Hysan Avenue, Causeway Bay, Hong Kong
Cuisine Cuisine
An auspicious eight-course dinner set with braised abalone, bird’s nest, garoupa and more classics
At Cuisine Cuisine, the auspicious holiday offers a single reunion-focused dinner menu that runs from February 9 to March 3. The Lunar New Year eight-course dinner set is designed for family and corporate gatherings, featuring celebratory Cantonese dishes including braised bird’s nest with fish maw and Yunnan ham, whole abalone paired with conpoy-stuffed white radish, steamed spotted garoupa with double-fermented soy sauce, golden roasted chicken lightly scented with osmanthus and seafood fried rice enriched with crab roe. Prices start from HK$4,388 for four persons, with larger formats available for six and twelve. For home celebrations, the restaurant also offers Chinese New Year takeaway options, including whole roasted suckling pig and a layered pun choi designed for sharing.
The Sichuan collection at The Pizza Project features mala-spiced pizzas and a Sichuan-infused dessert
For those looking for a break from Chinese New Year classics, The Pizza Project is offering a playful spin on its pies with a limited Sichuan collection that runs from February 1 to 28 at its Central and Wan Chai locations. The menu leans into heat and humour, filtering familiar Sichuan flavours through an Italian lens: a mapo-inspired pizza built on pork mince, fior di latte, garlic, dried chilli and numbing peppercorns; a Chinese diavola that layers spianata salami with XO sauce, chilli garlic and Sichuan pepper; and a deliberately provocative Sichuan-spiced ice cream that finishes the meal on a curious, lightly numbing note. It’s a tongue-tingling detour from tradition—less about symbolism, more about celebrating the new year with a bit of swagger and spice.
The Pizza ProjectAddress: G/F, N.5 Star Street, Wan Chai, Hong Kong or G/F, 26 Peel Street, Central, Hong Kong
Man Ho Chinese Restaurant
The reunion menu at Man Ho, as part of its Year of the Horse celebrations
The Year of the Horse is marked with a decidedly grand approach at Man Ho Chinese Restaurant. The headline offering is the Ru Yi Chinese New Year reunion set, priced at HK$18,888 for ten guests, built around celebratory centrepieces such as roasted whole suckling pig, baked crab shell stuffed, steamed lobster fillets with egg white and Chinese yellow wine, braised six-head abalone with sea cucumber, bird’s nest with shredded fish maw and the restaurant’s signature crispy chicken. The restaurant also offers a lavish takeaway poon choi for home celebrations, layered with 18 ingredients including dried South African abalone, sea cucumber, fish maw, roast goose, tiger prawns and tea-smoked chicken, available for pickup from January 20 to February 16.
Seasonal Chinese New Year pastries include hojicha sweets, mochi cookies and savoury croissants
Crack and corn dog, made with local brand A Spark of Madness, feature umami-driven flavours
What if Chinese New Year were marked at the bakery counter rather than the banquet table? At The Baker & The Bottleman, this rings true with a line-up of seasonal pastries that lean into nostalgia and playful flavour. New additions, that blend French technique with familiar Asian references, include a strawberry hojicha puff filled with hojicha cream and fruit compote, a peanut mochi cookie inspired by tong but lut (sweet, sticky rice balls), and a savoury jar choy croissant wrapped around minced pork and preserved vegetables. Running alongside these are limited Chinese New Year specials created with local brand A Spark of Madness, such as a crispy chilli and orange cookie, a corn dog finished with crack mayonnaise, and a soy chicken sandwich layered with caramelised spring onion.
The Baker & The BottlemanAddress: Shop No G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong
Ming Pavilion
A sharing-style set menu for Chinese New Year at Ming Pavilion features abalone lo hei, steamed garoupa and Fujian-style celebratory dishes
At Ming Pavilion, Chinese New Year is framed around Fujian and Minnan traditions. From February, the restaurant introduces a sharing-style set menu priced at HK$1,088 per guest, opening with South African abalone and kampachi yusheng before a nutritious double-boiled fish maw and matsutake soup, Minnan-style steamed coral red garoupa, tea-smoked crispy skin chicken and a Fujian-style braised herbal skirt steak beef pot. For those celebrating at home, Ming Pavilion also offers a Fujian-style Buddha jumps over the wall poon choi at HK$1,288, layered with six-head South African abalone, fish maw, sea cucumber, dried oysters, scallops, prawns and slow-cooked meats.
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