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Jen Paolini

Sugar Daddy

Fabio Bardi, patissier extraordinaire, wants to treat us right with … confectioneries, of course. At Sugar Daddy, the Italian colazione al bar tradition – a casual, speed- and convenience-driven breakfast at a cafe, typically consisting of coffee and a cornetto – comes to life. His signature maritozzo alla panna (a brioche bun filled with whipped cream) is the star of the show, but the chef-founder also levels up the options with a tiramisu variation. Other indulgences include a range of petite bites such as the tart yuzu cake and a handcrafted take on the Ferrero Rocher, gelatos such as pistachio and the sugar-free peanut and black sesame, and fresh cornetti.
G/F, Fu Tung Building, 104 Queen’s Road East, Wan Chai
The Canton Library

Aqua Restaurant Group delves into the multidimensional world of Lingnan dining with The Canton Library, spreading its arms wide to honour cooking styles from across southern China, counting Guangxi, Hainanese, Chiuchow, Hakka and more within its purview. Executive chef Junno Li Zhenlong and executive dim sum chef Leung Kwok-wa commit to a coastal-contemporary approach for the menu, in which comforting creations such as succulent roast suckling pig with pickled-mustard pancakes, pan-fried buns reimagining Cantonese Da Ma Zhan claypot as dim sum, steamed pork belly with black bean and chilli, and wonton-hargow dumplings capture the diverse culinary influences inside the Lingnan region’s expansive reach.
29/F, One Peking, 1 Peking Road, Tsim Sha Tsui
Chiu San

Only in the cultural melting pot that is Hong Kong can a Japanese-Chiuchow fusion concept find fertile ground. Boldly venturing into uncharted territory, Chiu San experimentally marries two distinct gastronomic identities, combining the teishoku set-meal format with the umami-forward notes of both cuisines, balancing freshness and depth. Enticing dishes such as stone-grilled beef short rib doused in a Chiuchow satay sauce, soy-glazed chicken thigh marinated for 12 hours in fish sauce and finished with a black-garlic oil, deep-fried crab and shrimp balls, and plump, pomegranate-shaped chicken dumplings await.
G/F, Kin Liong Mansion, 6 North Street, Kennedy Town
Teemtonefai

With the bricks-and-mortar opening of Teemtonefai, content creator Thomas Fung has fashioned himself something that looks a lot like the next step of growing his ice-cream empire. It was he, after all, who gave us corn-cob- and soap-bar-shaped frozen desserts, which, understandably, went viral on social media. Long awaited – 10 whole years, would you believe it – his brand, nurtured through pop-ups, collaborations and word-of-mouth hype, brings that same inimitable whimsy to a retro-nostalgic space on “Cat Street”, its 1980s look blending in seamlessly with the antique stalls. Behind the glass, crowd-pleasing classics such as Lotus Biscoff, mango sticky rice and ginger tofu pudding share space with Chinese-heritage-inspired flavours, built around spices, teas and local ingredients.
G/F, 19 Upper Lascar Row, Sheung Wan


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

Soy-glazed, fish-sauce-marinated chicken thigh with black-garlic oil at Chiu San. Photo: courtesy Chiu San

Sugar Daddy’s signature maritozzo alla panna. Photo: courtesy Sugar Daddy

Roast suckling pig with pickled-mustard pancakes at The Canton Library. Photo: courtesy The Canton Library

Salt-grilled yellow croaker with home-made miso sauce at Chiu San. Photo: courtesy Chiu San

Viral ice-cream brand Teemtonefai has opened its first store. Photo: courtesy Teemtonefai

Indo-Chinese cuisine in Hong Kong: a delicious dialogue of cultures and flavours

Theign Phan (left), executive chef of Grand Majestic Sichuan, and chef Palash Mitra, of Prince and the Peacock, in the latter’s Tai Kwun kitchen. Photo: Alexander Mak

Mitra makes chilli paneer skewers in the Prince and the Peacock kitchen. Photo: Alexander Mak

Chillies in the kitchen of Prince and the Peacock. When Chinese settlers arrived in Kolkata, they adapted their cuisine, adding more chillies, garlic and ginger to suit Indian palates. Photo: Alexander Mak

Phan and Mitra’s Hakka noodles. Photo: Alexander Mak

Mitra (left) and Phan make chilli paneer skewers at Prince and the Peacock. Photo: Alexander Mak

The cheese and vegetable Sea of Chillies dish in the making. Photo: Alexander Mak

Mitra and Phan’s collaborative dishes include (clockwise from top) tea-smoked duck samosa, paratha, their Sea of Chillies dish (in centre), chilli paneer skewers, kung pao Bombay duck chilli fry and Hakka noodles. Photo: Alexander Mak

Phan and Mitra taste freshly made Hakka noodles. Photo: Alexander Mak

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

Exclusive: The Boar brings authentic British pub experience to Hong Kong’s Central

Matt Richardson, founder and managing director of Big Top Hospitality, spent two weeks in Dublin, Ireland, mastering the art of the perfect Guinness pour, ahead of the opening of The Boar. Photo: Alexander Mak

Matt Richardson pours a pint of the good stuff. Photo: Alexander Mak

Executive chef Graham Long (left) and head chef Jake Bennett, at work in The Boar’s kitchen. Photo: Alexander Mak

The Boar offers classic pub food such as beer-battered cod and chips. Photo: Alexander Mak

Finishing touches are added to the Welsh rarebit. Photo: Alexander Mak

Scotch egg at The Boar. Photo: Alexander Mak

Pub classics from The Boar’s kitchen include (clockwise from top) beer-battered cod and chips, Welsh rarebit, chargrilled rib-eye steak and Scotch egg. Photo: Alexander Mak

The Boar’s interior was inspired by Richardson’s favourite pub, The Pelican, in London’s Notting Hill. Photo: Alexander Mak

Chefs Bennett (left) and Long enjoy some downtime. Photo: Alexander Mak

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

PostMag

Food & Drink

Discover Hong Kong’s freshest F&B openings: Italian pastries at Sugar Daddy, Lingnan fine dining at The Canton Library, Japanese-Chiuchow fusion at Chiu San and whimsical heritage ice cream at Teemtonefai


Discover Hong Kong’s freshest F&B openings: Italian pastries at Sugar Daddy, Lingnan fine dining at The Canton Library, Japanese-Chiuchow fusion at Chiu San and whimsical heritage ice cream at Teemtonefai.
