DON PEDRO

Sai Ying Pun has welcomed a new Argentinian steakhouse, and it’s a refreshing choice for your next romantic date spot. Helmed by Chris Mark and Vidur Yadav, the 35-seat space channels the laid-back Buenos Aires’ classic bodegones with beef sourced from the same farms as the legendary Parrilla Don Julio and dry-aged in-house—75 days for the ribeye, 40 for the tenderloin. The short menu rounds out with chorizo flambé, beef empanadas, and a Malbec-focused wine list featuring a flight exclusive to Hong Kong. Finish with the namesake Don Pedro dessert: fresh gelato, toasted walnuts, and a generous pour of whisky.

Second Street, Sai Ying Pun; bookings from 2 June; around HK$600; @DonPedroHK

GOKAN LAUNCHES NEW COCKTAIL MENU

Shingo Gokan‘s Ice House Street bar GOKAN unveils nine new cocktails drawing on Japanese festival culture, Okinawan ingredients and Hong Kong influences. Organized by the five fundamental flavors (gomi)—sweet, sour, spicy, bitter and savory—highlights include the Omatsuri Banana, a clarified milk punch celebrating the chocolate-covered bananas of Japanese summer festivals, and the Mango Hot Pot, a playful sha cha–infused creation with beef, cilantro and tamari. Other standouts feature the Geisha Espresso Martini made with premium Colombian Geisha coffee from Koffee Mameya and Okinawa purple sweet potato, plus the Black Tomato Tree, a dark twist on Gokan’s iconic Tomato Tree using Shandong black tomato and Shizuoka Amela tomato with a black olive salt rim.

30 Ice House Street, Central | @gokan.hk

Cafe TOO’s “Taste of Japan” Buffet, Island Shangrila

Island Shangri-La’s buffet goes full Japanese this month with a new theme launching on June 3. The spread spans three zones: a sashimi and sushi station with otoro and chu-toro on weekends, a hot section featuring yakitori, tempura, and unagi don, plus a dinner-exclusive wagyu zone with sukiyaki, teppanyaki, and crispy wagyu cutlet. The usual cafe TOO hits—steamed lobster, oysters, roast lamb—stay on rotation. Shangri-La Circle members get 20% off, and there’s a flash sale running 27–29 May with buy-one-get-one-free deals.

Level 7, Pacific Place, Admiralty; lunch from HK$568, dinner from HK$868; (852) 2820 8571

The Silver Tray Society at Cassio Social Club

Cassio’s terrace has a new Wednesday night residency, and the tagline says it all: “Grow up. Get a Happy Meal.” Running 7pm to 10pm from 27 May, The Silver Tray Society pairs a roving martini trolley—shaking classic and Nusantara espresso martinis tableside—with an Adult Happy Meal served on a silver platter. Tiers run from a premium burger with one martini ($180) up to the full works with truffle fries, chicken bites, and a limited-edition happy meal box ($250). The last Wednesday of each month goes bigger with a Special Edition featuring guest female mixologists and pop-ups from female-founded lifestyle brands.

Cassio Social Club, Lan Kwai Fong; every Wednesday from 27 May; from HK$180+10% SC

BLANC DE NOIRS

This summer we’re indulging in bubbles and refined bites! Located on the seventh floor of the Landmark Mandarin Oriental, an intimate and glamorous bar has joined the hotel’s seven Michelin starred restaurant collection. In striking black and white marble tones and accented with vintage photography, the space has been set for serious bubbles with champagnes available by the glass and a 500-label cellar spanning grower cuvées and rare vintages. Chef Richard Ekkebus brings you into the kitchen and oversees the food along with caviar topped comfort: think a fried chicken with ranch and caviar, a fillet-o-fish with ravigote mayo, and Beaufort gougères. There’s also artisanal charcuterie sliced tableside on a Berkel and a Hokkaido milk soft serve with olive oil and Maldon salt.

7/F, Mandarin Oriental The Landmark, Central; open daily from 11:30am; (852) 2132 0077

DIECI

Six months in, Chef Paolo Olivieri‘s intimate Central osteria is doubling down on regional Italian cooking with its most ambitious menu refresh yet. Over 60 percent of the dishes are new this summer, built around the chef’s “Osteria Futura” philosophy—tradition as a starting point, not an endpoint. Expect a refined Mozzarella in Carrozza (the Roman fried sandwich, layered with prosciutto cotto and garlic mayo), Catalana (Sardinian-style lobster with Tropea onions and cherry tomatoes), and a lighter take on lasagna with zucchini flowers and summer black truffle. The wine list has also been overhauled to spotlight small, family-run Italian producers.

Basement, 29–31 Gough Street, Central

ARGO’S NEW “EXPLORATION” MENU

Four Seasons’ perennially ranked bar (No. 11 on Asia’s 50 Best Bars 2025) has turned the spotlight, dropping a new cocktail menu to try now. Under beverage manager Jonathan Gabbay, the 12-drink Exploration programme unfolds in two chapters: the first centred around collaborations with local Hong Kong makers –  from a Chinese medicine practitioner to a cha chaan teng and even a tattoo artist – and the second inspired by seasonal ingredients. 

Highlights include Hong Kong Punch, a cognac-and-shochu number topped with egg tart foam and served with a butter tartlet for scooping, and the Rooty Slushy, a rum-based frozen drink with sweet potato, truffle honey, and balsamic. Ten house classics round out the list for those who know what they like.

Four Seasons Hotel Hong Kong, Central; cocktails from HK$180+10% SC

O’RM X THE GREEN DOOR: A NIGHT OF KOREAN DELICACIES AND SPIRITS

On June 11, The Green Door invites guests deeper down the rabbit hole with a one-night-only Korean takeover. The whimsical speakeasy, hidden beneath Graham Street’s wet market, welcomes O’rm—Hong Kong’s high-casual Korean snack bar—for an evening of elevated bites and curated traditional liquors. Fresh off its new menu collaboration with artist Mr. Koo, The Green Door continues pushing creative boundaries by bringing O’rm’s refined Korean flavours into its Alice in Wonderland-inspired space. Owner Chef Junwoo Choi (formerly of OBP) and Beverage Director Ted Ko of KAVE Group bring the kitchen takeover to life, where underground magic meets warm Korean hospitality and city pop energy.

June 11, 2026 | The Green Door, Graham Street

TIFFANY BLUE BOX CAFE OPENS AT LEE GARDENS

Starting from June 13, Tiffany & Co. invites Hong Kong into its world of Tiffany blue with the opening of its new Blue Box Cafe at its new Lee Gardens flagship in Causeway Bay.  The culinary experience comes from one-Michelin-starred ANDO’s Chef Agustin Balbi, who has crafted a menu of reimagined classics incorporating local ingredients. The all-day offering moves through breakfast—including the legendary Breakfast at Tiffany’s, available throughout the day—to the internationally celebrated Tiffany Afternoon Tea and weekend brunch. The café sits on the first floor of the 773-square-meter store, alongside a watch salon and Home & Accessories space, with artworks by Gregor Hildebrandt, Shim Moon Seup, Vik Muniz and Sho Shibuya throughout.

Opens June 13, 2026 | Lee Gardens, Causeway Bay

DEAD POETS LAUNCHES DRAFT NATURAL WINE FROM LA CABANE

Dead Poets on Aberdeen Street is teaming up with natural wine pioneers La Cabane to introduce draft wine to the Arts Row. Starting June 15, the cocktail bar will pour two exclusive New Zealand natural wines from Amoise winery straight from the tap: the Keg Chenin Blanc 2025 and the Keg Amphora Gamay Noir 2025, both at $90 per glass. Available whether you’re stopping by the daytime barbershop or kicking off a night on the slope.

Aberdeen Street, Central | From June 15

The post WHAT’S NEW TO TRY THIS JUNE IN HONG KONG appeared first on T&C Magazine.

What began as a humble pasta bar in a Wan Chai cul-de-sac has become one of Hong Kong’s most beloved dining institutions. This summer, Pici celebrates its 10th anniversary with a world-first collaboration with Chef Kwon Sung-jun, the champion of Netflix’s hit Korean cooking competition Culinary Class Wars known to fans as Napoli Matfia.

The partnership marks Chef Kwon’s first collaboration of this scale and his Hong Kong debut. Trained in world-class kitchens with deep roots in Italian cuisine, the chef brings a perspective that bridges Seoul and Naples—a fitting match for a pasta bar that has spent a decade making Italian tradition feel like home.

A Menu That Crosses Continents

From July 1 to 31, all nine Pici locations will serve a limited-time collaboration menu. Highlights include the Tagliolini Sicilian Prawn Tartare e Bottarga, a contemporary take on classic aglio olio; the Pici White Poultry Ragu & Truffle featuring duck, guinea fowl, yellow chicken and turkey finished with fresh truffle; and the Ravioli Galbi-jjim, a Korea-meets-Italy creation of braised short ribs with pear and pineapple on demi-glace, finished with Parmesan cream. The Chestnuts Tiramisu recreates the legendary dessert that helped Chef Kwon claim victory on the show.

Launch Events

The celebration kicks off on June 26 and 27 with Guest Chef Dinners at Pici Central, where Napoli Matfia will premiere the menu in person. Bookings are open now.

On June 27, Pici takes over the PMQ Atrium for its 10th Anniversary Market, a free public celebration from noon to 7pm. The market features pasta-tasting stalls, hand-rolling workshops, Aperol Spritz stations, and two live stage moments with Napoli Matfia—including a spontaneous “Pasta Challenge” and a “Young Pasta Chef Competition” presented by FWD Insurance, culminating in a live cooking demonstration.

Pici is also opening its 10th location at YOHO Mall in Yuen Long this summer, bringing handmade pasta to the New Territories for the first time.

Details

Guest Chef Dinner: June 26 & 27 at Pici Central

Pici 10th Anniversary Market: June 27, 12pm–7pm at PMQ Atrium (free entry)

10th Anniversary Menu: July 1–31 at all locations

Visit pici10.com for reservations.

Co-presented by FWD Insurance. Produced by Pirata Group.

The post PICI MARKS 10 YEARS WITH NETFLIX STAR NAPOLI MATIFA IN FIRST HONG KONG COLLABORATION appeared first on T&C Magazine.

From audiophile listening rooms to kinetic art installations, Hong Kong’s bar and dining scene continues to push in unexpected directions this month. Tasha Lam dives into the newly refreshed and opened spots around town that you need to know about.

The Green Door Bar x Mr Koo — 2026 Signature Collection “Strangers:friends:lovers”

Central’s speakeasy-beneath-the-wet-market is at it again. The Green Door Bar has teamed up with tattoo artist Mr Koo for a new cocktail collection, “Strangers:friends:lovers”, that’s equal parts playful and precise.

Across 21 original drinks, the bar riffs on classics with off-kilter twists. Think a Perfume Umami Martini laced with mushroom and elderflower (Coco, HK$150), a cornbread-and-jalapeño Gold Rush (Lee, HK$160), and the returning cult favourite Jenny: a Big Mac–inspired Paloma complete with tomato, pickle and secret-sauce shrub (HK$180). Several serves arrive in handcrafted ceramic cups by local artists Laiza and Laven. Four mocktails round out the menu for the sober-curious.

The Green Door, LG/F, 97 Wellington Street, Central. @thegreendoor.bar

Friday After Class — The Third Culture Sip

Friday After Class is raising a glass to the city’s grown-up third-culture kids with The Third Culture Sip, a cocktail programme that ditches the tired “fusion” label for something more personal. Each drink channels the in-between feeling of global childhoods filtered through a Hong Kong lens — black sesame and lemongrass meet bourbon in the Spice & Sesame Martini, while the Butter Pop! spins cinema snacks into a white rum sipper with popcorn, Earl Grey and chocolate.

For the adventurous, Yaki-Caprese Salad mashes Rome and Osaka together with vodka, mozzarella, yaki sauce, ginger and wasabi. All cocktails are priced at HK$130.

Friday After Class, 52 Peel Street, Central. @fridayafterclass.hk

Dead Poets — Liquid Gallery v4: Dead Painters

Dead Poets’ latest concept treats cocktails as canvases. Following menus dedicated to writers and musicians, the Aberdeen Street bar is now channelling art history’s heavyweights for Liquid Gallery v4: Dead Painters.

The Van Gogh’s Sunflower riffs on the Dutch master with gin, absinthe, sunflower seed and marigold cordial, while the Campbell’s Highball nods to Warhol’s pop-art tins via Jack Daniel’s, clarified cola and tomato-strawberry syrup.

The launch ties into bartender Nikita Matveev’s Aberdeen Arts Row initiative, which sees three of his venues — The Old Man, AER and Dead Poets — each spotlighting a different creative discipline this month.

Dead Poets, G/F, 41–49 Aberdeen Street, Central. @deadpoetshk

AER — New Dining & Cocktail Programme

Central’s audiophile hideout AER has levelled up from late-night drinks den to full-blown “Listening Lounge”. A custom quadraphonic sound system — vintage Altec 19 speakers, JBL monitors and Class-A amplification — means the playlist genuinely drives the palate.

The new menu leans American diner: Uncle Andy’s Hot Beef piles roast beef, mustard sauce, fried egg and chilli crisp high, while Irish nods include Spice Bags and a properly poured Guinness.

Cocktails translate record labels into liquid form under the banner “Indulge in the Frequency” — Factory Records channels post-punk via pineapple, lime and allspice; Nervous Records delivers peak-hour energy with espresso and velvet coconut. Weekends bring sets from some of Hong Kong’s sharpest selectors.

AER, UG/F, Ming Hing House, 52–56 Staunton Street, Central (entrance on Aberdeen Street).
Wed 5pm–midnight; Thu–Sat 5pm–1am. @aer_hkg

The Old Man — “Relationships” Sculpture & Relations Menu

The Old Man is pairing cocktails with kinetic art this season. To accompany the bar’s Relations menu — a drinks programme exploring the human connections that shaped Ernest Hemingway’s life — the Aberdeen Street institution has unveiled a contemporary mobile sculpture co-created with design partner Oddity Studio.

Inspired by Alexander Calder’s floating forms and the “accidental sculptures” of Hong Kong’s back alleys (à la photographer Michael Wolf), the piece comprises twelve suspended objects held together by equilibrium alone, each representing a figure from Hemingway’s orbit: mentors, rivals, lovers, friends and family.

Set in gentle, perpetual motion behind the bar, it serves as a living backdrop while bartenders pour drinks that distill those same relationships into liquid form. It’s conceptual, yes, but mostly it’s a very good excuse to sit, sip and stare.

The Old Man, G/F, 37–39 Aberdeen Street, Central. @theoldmanhk

Cruise Restaurant & Bar — Port of Call: Mexico

Fancy a trip to Cabo without the 17-hour haul? Cruise Restaurant & Bar is transforming its Victoria Harbour rooftop into a Latin fiesta for six weeks, partnering with premium distributor Spiritu for Port of Call: Mexico.

Expect frozen margaritas whirring from a custom slush machine (boozy or zero-proof), a cocktail line-up heavy on tequila and mezcal — try the smoky La Paloma or the tropical Banana Old Fashioned — and a food menu that crashes Asian flavours into Mexican street-food staples. Think Mapo Nachos smothered in Sichuan pork and wagyu short-rib tacos with tomatillo chutney.

Every Friday from 8pm, resident DJs drop reggaeton and Latin beats to keep the weekend rolling. Sombreros optional, but encouraged.

Port of Call: Mexico runs 17 April – late May 2026.
Cruise Restaurant & Bar, 23/F (West Tower), Hyatt Centric Victoria Harbour Hong Kong, North Point. @cruisehk

photo credits @tashalam // YK

The post WHAT’S NEW IN HONG KONG THIS MAY! appeared first on T&C Magazine.