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Jen Paolini

Il Presidente

Italian la dolce vita finds an exciting home on Duddell Street, at the Marcello Scognamiglio- and Félix de Arriaga Balanzat-led Il Presidente. Building on the runaway success of Trattoria Felino, the co-founders highlight regional favourites such as agnolotti all’ossobuco and costoletta alla Valdostana (breaded veal chop stuffed with Fontina and smoked ham). Dix Design has draped the 70-seater restaurant in sumptuous sunset tones, set against white-clothed tables, high-pile carpets and rich rosewood walls to bring the retro look to life. Behind the bar, Simone Ciambrone shakes up cocktails that capture stand-out moments in 20th century Italian history.
Shop M2, M/F, Baskerville House, 13 Duddell Street, Central
Bistrot’s Suzette

Beloved French bolt-hole Jean May might have taken its final bow earlier this year, but F&B darling Tiffany Lo’s “modern bistronomy” philosophy lives on in her culinary curation of the new Bistrot’s Suzette. From chicken-liver parfait with red-onion compote and beef bourguignon to crowd-pleasing steak frites and the signature crêpe soufflé à la Suzette, Lo’s fingerprints are felt on the menu of rustic dishes as the consultant chef shapes a Parisian-inspired dining experience around seasonal produce, familiar flavours and nostalgia that feels like a warm embrace.
Shop G02, Cullinan Sky Mall, Kai Tak
Truffle Donut

One of Japan’s most popular nama doughnut brands makes its Hong Kong debut. Truffle Donut, from Tottori prefecture, relies on Camellia-flour dough enriched with pumpkin for its signature pastry’s characteristic texture, the technique achieving a soft, delicate interior padded out with sugary and savoury fillings, and a crisp outer shell. Choose between 10 flavour options, including three local exclusives – mango pomelo, durian and pistachio – or sample them all to sate your sweet tooth.
Shop OT G03A, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui
Quan

Lai Sun Dining’s latest gastronomic offering puts the sophistication of contemporary Fujian cuisine and next-generation talent front and centre. Executive chef Justin Yang – the youthful runner-up of China’s hit cooking competition The Divine Dish and winner of the Michelin Guide Chengdu’s Young Chef Award in 2024, recognising his work at the city’s one-star Hokkien Cuisine – leans on his Quanzhou heritage and progressive palate to put forth a concept rooted in balance and artistry, seen in such creations as the chilled mantis shrimp with sea urchin and Fuzhou drunken pork ribs.
5/F, CCB Tower, 3 Connaught Road Central, Central


Hong Kong’s hottest new openings, from Sugar Daddy’s Italian pastries to Japanese-Chiuchow fusion fare at Chiu San

How Hong Kong chef Tiffany Lo picked herself up after closing her beloved French bistro

Hong Kong’s hottest new openings, from Italian eatery Il Presidente to Fujian cuisine hotspot Quan

18 new Hong Kong restaurants, bars and bakeries to try in September 2026

New Openings

Hamachi crudo at Il Presidente. Photo: courtesy Il Presidente

Porchetta at Il Presidente. Photo: courtesy Il Presidente

Dishes inspired by seasonal produce and familiar flavours at Bistrot’s Suzette. Photo: courtesy Bistrot’s Suzette

Truffle Donut’s pistachio flavour is one of three Hong Kong exclusives, along with mango pomelo and durian. Photo: courtesy Truffle Donut

Chilled mantis shrimp with sea urchin at Quan. Photo: courtesy Quan

Brief encounters: the rise of Hong Kong’s foodie pop-ups

Rustic crisps served at Heaven Aperitivo Hour at Coffeelin. Photo: Ron Wan

Honky Tonks Tavern, in Central. Photo: courtesy Honky Tonks Tavern

Ron Wan’s Cold Springs beer accompanied brunch at Honky Tonks Tavern on a Sunday in June. Photo: Ron Wan

A Rescued Feast by Chomp, made entirely from food scraps and surplus ingredients. Photo: courtesy Chomp

Founder of Central restaurant Barkada and cookbook author Jen Balisi with some of her dishes, including spicy peanut noodles and smash burgers. Photo: Derry Ainsworth

The Filipino breakfast from Balisi’s cookbook, Indulgent Eats at Home. Photo: Jen Balisi

Hong Kong’s hottest new openings, from Korean hotspot Yusang to the Song dynasty-inspired Canto Jade

Crispy three-yellow chicken with scallion oil and mushroom sauce at Canto Jade. Photo: courtesy Canto Jade

Grilled beef ribs at Yusang. Photo: courtesy Yusang

Twenty-four-hour-marinated char siu finished tableside at Canto Jade. Photo: courtesy Canto Jade

Caviar at General Provisions by Alfred’s. Photo: courtesy General Provisions by Alfred’s

Food Atlas at Harbour City. Photo: courtesy Food Atlas

Shaoxing wine goes upmarket: Dongqu’s luxury touch elevates the Chinese pantry staple

Rice is steamed at high heat in preparation for fermentation, at the Pagoda Brand Winery, Shaoxing, China. Photo: Gavin Yeung

Open vats of steamed glutinous rice mixed with lake water and wine mother at the Pagoda Brand Winery in Shaoxing. Photo: Gavin Yeung

Chen Zhi, founder of Dongqu, at the Pagoda Brand Winery. Photo: Gavin Yeung

A qu starter, used to kick-start the fermentation process, at the Pagoda Brand Winery. Photo: Gavin Yeung

Soaked rice is loaded into a steamer at the Pagoda Brand Winery. Photo: Gavin Yeung

A worker stirs the initial mash with a hoe, at the Pagoda Brand Winery. Photo: Gavin Yeung

Open vats on the brewing floor of the Pagoda Brand Winery. Photo: Gavin Yeung

A Dongqu 2009 Shaoxing wine is paired with steamed duck, river snails and aged ham at Wild Yeast, in Hangzhou, China. Photo: Gavin Yeung

Hong Kong’s hottest new openings, from caviar temple Tarte by RH to ode to Italian  coastal cuisine Ponentino

Ponentino in Royal Garden Kowloon East emphasises comfort food. Photo: courtesy Ponentino

Exclusive Hong Kong-style caviar egg tarts at Tarte by RH. Photo: courtesy Tarte by RH

Wagyu sausage rolls at Flat Iron Bakery. Photo: courtesy Flat Iron Steak

Spanish red prawn, cherry tomatoes and fresh basil at Ponentino. Photo: courtesy Ponentino

The Communal at Mandarin Oriental The Landmark. Photo: courtesy Mandarin Oriental The Landmark

China’s survival strategies written in flavours

A hot pot restaurant in Chengdu, Sichuan province, China. Photo: Getty Images

A málà spicy hotpot in Chongqing. Photo: Shutterstock

Mapo tofu. Photo: Shutterstock

Cantonese steamed fish in soy sauce. Photo: Shutterstock

Shaanxi province’s biang biang noodles. Photo: Getty Images

Xiaolongbao. Photo: Nora Tam

Stewed pork and sauerkraut, a traditional food in China’s northeast. Photo: Getty Images

Workers in Jiangsu province enjoy rice dumplings during the Winter Solstice. Photo: Xinhua

PostMag

Food & Drink

Discover Hong Kong’s freshest F&B openings: divine Italian at Il Presidente, Parisian-inspired Bistrot’s Suzette, tempting Japanese treats at Truffle Donut and contemporary Chinese fare at Quan


Discover Hong Kong’s freshest F&B openings: divine Italian at Il Presidente, Parisian-inspired Bistrot’s Suzette, tempting Japanese treats at Truffle Donut and contemporary Chinese fare at Quan.
