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Gavin Yeung

Le Le

To celebrate its 10th anniversary, ZS Hospitality Group introduces Le Le, a progressive Vietnamese concept rooted in the heritage of the group’s chairwoman, Elizabeth Chu Yuet-han. Named after Vietnam’s famed whistling duck, the restaurant explores the intersection of Indochinese vibrancy and Cantonese technique. Led by chefs Elvin Lam and Le Minh Duc, the kitchen elevates childhood staples such as pho and xoi man through a fine-dining lens. The moody, indigo-accented space functions as a “home away from home”, spotlighting artisanal Vietnamese crafts.
3/F, 8 Lyndhurst Terrace, Central
Gyu+bar by Miyoshi

Fire meets finesse at this new Japanese-French bistro now open in Causeway Bay. Featuring a menu designed by Tsutomu Ito, of Kyoto’s Niku no Takumi Miyoshi, the kitchen uses a custom lava-rock kiln and lychee wood to sear premium A5 Wagyu at 500 degrees Celsius. Signature dishes such as the wood-fired “Char Shu” brisket bridge the gap between rustic open-flame cooking and Gallic technique. A 100-bottle cellar and Zen-inspired interiors round out the restaurant’s brand of high-end, smoky theatricality.
Shop 401 & 404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay
Thong Smith

Bangkok’s cult-favourite boat noodle specialist has made its international debut in Wan Chai. Moving beyond the street-side “small bowl” tradition, Thong Smith’s Hong Kong outlet pairs an eight-hour simmered broth with premium Australian Wagyu and Kurobuta pork in its hero bowl. Alongside the rich, blood-thickened soup, diners can expect city exclusives such as Karn’s Fried Rice and charcoal-charred Ko Lae chicken.
G/F, Spring Garden Mansion, 38 Spring Garden Lane, Wan Chai
Dedica

Discreetly tucked inside Lane Crawford at IFC Mall, Dedica is the latest venture from veteran chef Gianni Caprioli. Moving beyond his usual Italian focus, this breezy cafe and lounge offers contemporary European classics – think Roman-style pizzas alongside slow-cooked lamb – with an alfresco terrace overlooking Victoria Harbour. Spanning organic Italian egg brunches to a wallet-friendly “Sunset Hour” bar menu, it’s an enticing pit stop for your next shopping session.
Shops 3025-3026 and 3031-3066, Lane Crawford, 3/F, IFC Mall, 8 Finance Street, Central


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New Openings

Hong Kong’s hottest new openings, from Le Le’s launch to Thong Smith’s debut

Dry-aged duck served three ways at Le Le. Photo: Le Le

Street snacks galore at Thong Smith’s debut location in Hong Kong. Photo: Thong Smith

Wood-fired “Char Shu” brisket at Gyu+bar by Miyoshi. Photo: Gyu+bar by Miyoshi

Thong Smith brings its famed boat noodle recipe from Bangkok to Hong Kong. Photo: Thong Smith

Dedica’s interior channels Mediterranean ease. Photo: Dedica

Hong Kong’s hottest new openings, from Terrace Boulud to Ramenya Shima

Terrace Boulud on the rooftop of Landmark Prince’s. Photo: courtesy Terrace Boulud

French chef Daniel Boulud is making his Hong Kong debut. Photo: courtesy Daniel Boulud

Maxim’s Palace has expanded to the MOKO shopping centre in Mong Kok. Photo: courtesy Maxim’s Palace

Japanese prawn carpaccio at LucAle. Photo: courtesy LucAle

The Ultimate Ramen at Ramenya Shima. Photo: courtesy Ramenya Shima

Yurt: the Hong Kong restaurant putting Central Asian cuisine on the map

Yurt is championing Central Asian cuisine in Hong Kong. Photo: Jocelyn Tam

The restaurant’s co-founders (from left), Xeniya Tregubenko, Ali Nuraly and head chef Marat Zakaryayev. Photo: Jocelyn Tam

A dish of dolma, with eggplant, zucchini, cheese foam and carrot paste. Photo: Jocelyn Tam

The Samarkand Spice mocktail featuring star anise, clove, ginger and pepper. Photo: Jocelyn Tam

Horse sausage, a popular food in Kazakhstan, is seen by some as a controversial dish, but the Yurt team feels it had to be on the menu. Photo: Jocelyn Tam

Do cattle fed with Cadbury chocolate make for tastier Wagyu? Chefs weigh in

Cattle at Mayura Station, located on the Limestone Coast of South Australia. Photo: courtesy Mayura Station

Mayura Station cattle eating their chocolate-laced feed. Photo: courtesy Mayura Station

Scott de Bruin, Mayura Station’s managing director. Photo: courtesy Mayura Station

Chef Amine Errkhis, of The Steak House at Regent Hong Kong, with a Mayura Station tomahawk steak. Photo: Jocelyn Tam

Chocolate feed at the ranch. Photo: courtesy Mayura Station

The marbling on a Mayura Station steak. Photo: Jocelyn Tam

How one Hongkonger found that food can fire a flagging social life

Baking Social’s Christmas Cookie Social event featured treats in all shapes and sizes. Photo: Leo Thom

The Christmas Cookie Social was conceived to foster a sense of community among food lovers. Photo: Leo Thom

Rachel Au was inspired to start social events based around a shared love of food. Photo: courtesy Rachel Au

The Big Bread Social attracted more than 100 pastry enthusiasts in one day. Photo: Jason Lam

Macau’s best late-night eats, according to chefs Tam Kwok-fung, Julien Tongourian and Pan Sihui

Macau’s late-night dining 
culture sets the city aglow. Photo: Jocelyn Tam

Tam Kwok-fung of Chef Tam’s Seasons. Photo: Chef Tam’s Seasons

Lam Kei Siu Hau. Photo: Jocelyn Tam

Portuguese-style cold prawns with Japanese amberjack collar and beef brisket curry at Lam Kei Siu Hau. Photo: Jocelyn Tam

Chef Julien Tongourian of Robuchon au Dôme. Photo: Robuchon au Dôme

Claypot rice with gizzard sausage, Chinese sausage and pork ribs at Ming Kee. Photo: Jocelyn Tam

Chef Pan Sihui of Aji. Photo: Aji

A late-night supper near the Cinema Alegria. Photo: Jocelyn Tam

PostMag

Food & Drink

Progressive Vietnamese arrives in the form of Le Le, while Bangkok’s cult-favourite boat noodle specialist Thong Smith debuts in Wan Chai


Progressive Vietnamese arrives in the form of Le Le, while Bangkok’s cult-favourite boat noodle specialist Thong Smith debuts in Wan Chai.


Hong Kong’s hottest new openings, from Le Le’s launch to Thong Smith’s debut

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Progressive Vietnamese arrives in the form of Le Le, while Bangkok’s cult-favourite boat noodle specialist Thong Smith debuts in Wan Chai

Progressive Vietnamese arrives in the form of Le Le, while Bangkok’s cult-favourite boat noodle specialist Thong Smith debuts in Wan Chai