With Chinese New Year just around the corner, Hong Kong’s kitchens are gearing up for a celebratory feast of impressive proportions. The festivities officially begin on January 29, 2025, marking the start of the Year of the Snake, and local chefs are preparing for an abundance of festive offerings.
As families gather and friends toast, the menus on offer blend the tried-and-true with the unexpected. So, whether you seek the comfort of familiar tastes or the thrill of a fresh take, these seasonal spreads will surely make the occasion memorable. Read on to discover all the menus and more.
Duddell’s
Feast at Duddell’s this Chinese New Year
Toast to the Year of the Snake with these cocktails
Duddell’s is offering an impressive lineup of festive dining experiences. The eight-course Chinese New Year set menu (HK$1,588 per person) is available from January 20 to February 12, featuring highlights like double-boiled chicken soup with fish maw and bamboo pith, braised South African abalone with oyster sauce, and sweetened red bean cream dumplings with dried tangerine peel. Additionally, dim sum enthusiasts can look forward to the golden-hued shrimp dumplings, porcini mushroom vegetarian dumplings, and crispy puff pastry filled with lobster and asparagus, all served during lunch. The cocktail offerings at the Salon and Lounge, running from January 13 to February 28, are also worth a visit. Vibrant cocktails like the Southeast Blossom and Opulence which mingle in Hennessy VSOP and X.O respectively are sure a festive toast for the New Year.
Sweet and sour mandarin fish symbolises abundance
Hong Kong Cuisine 1983 is celebrating with a special menu, curated by chef Silas Li, that honours Hakka culinary heritage. Available now until February 12, the menu offers a taste of rich flavours and traditional ingredients like fermented red bean curd, black bean sauce and dried oysters. Standout dishes include the braised minced pork and dried oyster wrapped in pork caul fat, which embodies prosperity and good fortune, and the braised seasonal vegetables with bamboo fungus and elm fungus, a light yet flavourful celebration of fresh ingredients. There’s also a steamed eel with black bean and garlic sauce, representing fortune and strength, and the sweet and sour mandarin fish, symbolising abundance, are both offered as advance order specials. For those seeking a lively gathering, the lo hei with fresh salmon, a colourful salad of prosperity, is a festive must.
Abalone lo hei at Hutong
Noodle-pulling performance
Hutong’s indulgent eight-course Chinese New Year banquet is available from January 24 to February 12, for HK$3,680 per table of four. The menu begins with a lo hei seafood salad, featuring slow-cooked abalone, tuna sashimi, and seared scallops, all tossed with a medley of vegetables, amber walnuts and aromatic spices. Among the other highlights are crispy-skin chicken with rose tea and ginger, the signature flaming Peking duck, stir-fried tiger prawns with salty fish and broad beans, and seared A5 Wagyu beef tenderloin with soy sauce and scallions. A particularly memorable touch is the noodle-pulling performance on January 28, where a master noodle maker will take to the air, twisting dough into elegant shapes to delight diners and provide plenty of Instagram moments.
Steamed fish dumpling
Sea cucumber with oyster
The Legacy House, helmed by chef Li Chi-wai, is celebrating Chinese New Year with a refined selection of festive offerings. From the dim sum menu, guests can enjoy reimagined classics such as the steamed fish dumpling with fungi and 18-year dried tangerine peel, alongside delicacies like the steamed mantis shrimp dumpling and lobster dumpling with egg white and caviar.
There is also the option for a full set menu: the Chinese New Year Delights (HK$2,380 per person) which includes auspicious dishes like double-boiled abalone soup with Chinese herbs and stewed mantis shrimp with fish maw. A more indulgent option, the enhanced menu (HK$2,980 per person) features premium offerings such as wok-fried Australian Wagyu beef with Chinese matsutake and braised Middle Eastern abalone to symbolise prosperity and good fortune.
Lo hei salad from Ming Pavilion
Ming Pavilion at Island Shangri-La’s festive offerings are available from January 26 to February 7. The Chinese New Year set menu (HK$988 per person) features a lo hei salad with matsutake mushrooms, pomelo, Japanese sea whelk and hamachi, served with a zesty yuzu sauce. Other highlights from the set menu include an assortment of appetisers like deep-fried five-spice bean curd pork rolls, hand-chopped crab and prawn rolls and drunken Scotland razor clams, as well as hearty soups such as Fujian-style Buddha Jumps Over the Wall (additional HK$388). For the main course, diners can indulge in Minnan-style pan-seared coral red grouper and steamed local lobster with 15-year Shao Hsing wine, alongside the signature tea-smoked crispy skin chicken. To round off the meal, desserts like homemade black sesame mochi and sweet taro paste with Japanese pumpkin await. A range of à la carte specials are also available.
Man Ho’s Chinese New Year offerings
Available from January 26 to February 7, Man Ho’s Chinese New Year set menu (HK$988 per person) features a collection of auspicious dishes, including abalone yusheng for prosperity, braised dried oysters with black moss and pea sprouts representing wealth, and sautéed eel fillets with pepper and osmanthus sauce. For a more extravagant experience, the Ru Yi Chinese New Year Reunion Set (HK$18,888 for 10 guests) offers indulgent options like baked crab shell stuffed with crab and lobster meat, braised premium bird’s nest with shredded fish maw, and braised whole abalone with sea cucumber.
Pak Loh is celebrating with a Chiu Chow feast
Pak Loh Chiu Chow Restaurant’s series of tasting menus for Chinese New Year are available at its Times Square and Elements locations from January 26 to February 13. Starting at HK$3,980 for six people, the Welcome Spring set features comforting dishes like deep-fried crispy noodles roll stuffed with minced shrimp and pork, and Chiu Chow salty chicken and pig’s trotters, alongside luxe offerings such as braised supreme seafood with bamboo pith and crispy chicken with chilli pepper. The Prosperity set (HK$4,980 for six people) includes soy goose meat and sliced cuttlefish as well as golden oyster with crispy noodles, while the Pak Loh set (HK$7,880 for six people) showcases decadent dishes such as steamed giant grouper in traditional style and Chiu Chow smoked duck with bagasse.
Pak Loh Chiu ChowAddress: Shop 1002, 10/F, Times Square, 1 Matheson Street, Causeway Bay, Hong Kong; Shop 1028D, 1/F, Elements, 1 Austin Road West, Tsim Sha Tsui, Hong Kong
The Astor
The Chinese New Year spread at The Astor
The Astor has curated a selection of Chinese New Year specials, available from January 29 to 31. For lunch, the celebration kicks off with seasonal delights like stew chicken soup and braised pork knuckle. For dinner, guests can enjoy braised sea cucumber with scallion and deep-fried abalone. At the live station, the stir-fried dried oyster with lettuce wraps promises a satisfying crunch, while the traditional supreme abalone lo hei offers a symbolic start to the year. Japanese fare lovers will also find their share with tempura and takoyaki. Sweet endings include red bean soup with rice dumplings and the Instagram-worthy broken golden ball. The lunch menu is priced from HK$378 for children, HK$438 for seniors, and HK$538 for adults, while dinner is HK$538 for children, HK$598 for seniors, and HK$778 for adults.
The AstorAddress: B1, Eaton HK, 380 Nathan Road, Jordan, Hong Kong
Yong Fu
Free-range chicken from Siming Mountain
Black sesame glutinous rice dumplings
Yong Fu Hong Kong’s luxurious 14-course Chinese New Year banquet, available from January 12 to 29, is priced at HK$29,888 for ten guests. Executive chef Liu Zhen presents a festive menu that blends Ningbo tradition with local Hong Kong ingredients, featuring highlights such as baked swimming crab with minced pork and Ningbo-style soybean paste, poached free-range chicken from Siming Mountain, and braised supreme seafood with bamboo pith. Additional standout dishes include dried abalone in golden premium chicken soup, stir-fried rice cakes with yellow croaker roe, and Ningbo-style sesame glutinous rice dumplings.
Braised pork belly at The Merchants
Executive chef Chen Tian-long of The Merchants has created exclusive set menus featuring auspicious Shanghainese fare, available from January 27 to February 12. The set menu for four (HK$3,888) includes a selection of festive dishes such as chilled drunken pigeon marinated in Chinese rice wine, tossed abalone with ratten peppercorns, and braised yellow eel strips in soy sauce with ginger and scallion. For larger gatherings, the set menu for right (HK$8,888) offers lavish options like crispy eel with sweet vinegar, braised pork belly with abalone and fish maw, and jasmine tea smoked chicken. On January 30, guests can also enjoy an unforgettable dinner with front-row views of the Victoria Harbour fireworks, making for a memorable Lunar New Year celebration.
Food and drink trends 2025: Insights from Asia’s culinary and mixology leaders
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