Experience an afternoon where four acclaimed bartenders pour their cities into every glass, celebrating Asia’s vibrant and evolving cocktail scene.

For one Sunday afternoon, Hong Kong became the meeting point of Asia’s most exciting cocktail talent as Campari transformed Mius bar — one of the city’s most exciting cocktail destinations — into a stage for collaboration and the art of hospitality. 

Held as part of Campari’s week-long celebration surrounding Asia’s 50 Best Bars 2026, the Campari Red Hands at Mius takeover brought together four of the region’s most respected bartenders under one roof. The event was part of Campari Red Hands, the brand’s flagship Asia-Pacific bartending programme and competition that celebrates emerging talent while connecting the region’s most innovative mixologists.

Hosted by Mius founder Shelley Tai, recently named the 2026 Bartenders’ Bartender — the only peer-voted accolade at Asia’s 50 Best Bars — the event welcomed an exceptional line-up of Red Hands champions. Behind the bar were Cris Song of Pony Up in Shanghai, Hiroyuki Yamada from Kyoto’s Bee’s Knees, Tanat “Kem” Suttirak of Bangkok’s Cherry Olive Cocktail Club, and Uno Jang, Creative Director of Singapore’s acclaimed Jigger & Pony Group. Each bartender poured a little piece of their city into every glass, from their local ingredients to signature techniques, giving guests a rare taste of what makes the region’s best bars worth travelling for. 

As drinks educator and content creator Gordon Lee (@drinkinggordon) puts it, 

It’s a good event to let customers and the industry to taste what’s happening and the rend outside of Hong Kong. Through this, you can also learn about the vibe and the drinks they brought here.

In many ways, the event wasn’t just about what was in the glass. Instead, it was about opening a window into the evolving cocktail cultures flourishing across Asia.

The room was packed wall-to-wall, with guests squeezed shoulder to shoulder, all eyes fixed on the bar — it wasn’t your average cocktail night. Every shake and stir from the guest bartenders drew cheers from the crowd, turning cocktail-making into a captivating live performance. Phones are up, cameras are rolling, and every perfectly timed pour feels worthy of an Instagram story. With lively music filling the room and conversations spilling across every corner, the atmosphere feels effortlessly magnetic — no one is in a rush to leave. 

Campari has proved its commitment to nurturing the future of bartending through Campari Red Hands, its flagship Asia-Pacific competition that brings together some of the region’s most talented mixologists. By bringing together champions from across the region, Campari continues to create a space where ideas are exchanged and a new generation of bar talent is inspired to push the boundaries of innovation.

As the official bitters partner of Asia’s 50 Best Bars 2026, Campari’s celebrations extended well beyond Mius, with a week of guest shifts that continues in Macau at Wynn Palace’s afterparty and Central’s Cassio Social Club. Yet, the intimate gathering at Mius captured the true spirit of the occasion — where four exceptional bartenders came together, united by one shared language: great hospitality. In bringing together global finesse and local flair, Campari captured the pulse of Asia’s evolving nightlife, leaving us eagerly anticipating whatever comes next.

@TheFoundry Asia

The post FOUR HANDS, ONE BAR: CAMPARI RED HANDS AT MIUS appeared first on T&C Magazine.

The post THE OLD MAN BAR CELEBRATES 9 YEARS appeared first on T&C Magazine.

The Doctor’s Residence by Dr. Fern Launches House Gin and Caviar Tart Collaboration

The 70s-themed gin parlour at The Pottinger unveils Dr. Fern Gin, an earthy, Nordic-inspired spirit made with Copenhagen Distillery featuring juniper, dill, caraway, and pink peppercorn. To mark the launch, they’ve partnered with Tarte by RH for a limited-edition Mini Caviar Tart topped with Kaviari caviar, paired with a Dirty Martini ($288 for the set). A new cocktail menu expands beyond gin into rum, tequila, and vodka territory, with live DJs on Fridays and live music on Saturdays.

The Pottinger, Central | From 27 June

Lobster Bar and Grill Launches New À La Carte Menu

Chef Cary Docherty unveils a refreshed menu at the Island Shangri-La stalwart, blending classic brasserie cooking with global influences. New additions include a Raw section featuring Beef Tartare with soy, oyster sauce, and wasabi, plus Seared Hamachi with green olive tapenade. House-made crumpets arrive as a playful new category—try them topped with lobster, miso and yuzu emulsion, or go decadent with Kristal caviar and crème fraîche. Grilled sourdough flatbreads with nduja and burrata or Yunnan mushrooms offer a casual start, while mains bring the 2GR Full Blood Australian Wagyu MB 9+ T-Bone and coal-roasted Hispi cabbage with smoked chilli salsa.

Island Shangri-La, Pacific Place, Central | Now available

Marrow Pop-Up at Lee Tung Avenue

A two-month meat-focused pop-up lands in Wan Chai this summer, helmed by Chef Chris Ma (TATE Dining Room, Amber, MUME). Marrow reimagines the classic grill restaurant with lesser-known cuts, open-fire cooking, and eclectic Asian-inflected flavours. Look for “Typhoon Shelter” Roasted Bone Marrow with crispy chilli-garlic crumbs, Australian Wagyu Bavette, and New Zealand Lumina Lamb Loin with Taiwanese magao pepper sauce. Starters like Sichuan Beef Tartare and Drunken Quail with Shaoxing wine set the tone.

Lee Tung Avenue, Wan Chai | 1 July–31 August, dinner only

67 on Hollywood Unveils Pages from the Black Book Wine Wall

The members’ club’s public-facing restaurant has launched the latest edition of its living vine wine wall, offering a rare glimpse into the exclusive Black Book selection usually reserved for members. Curated by Wine Development Manager Constanza Cabello, the experience features 67 exceptional bottles across four chapters—spanning renowned producers, hidden discoveries, and iconic labels from around the world. Available for a limited time only.

67 on Hollywood, Central | 9 June – 8 August

Grand Majestic Sichuan × Prince and the Peacock: Mala Meets Masala

Two of Black Sheep’s most striking dining rooms unite for a pair of collaborative dinners exploring the shared language of heat between Sichuan and Indian cuisine. On 15 July at Grand Majestic Sichuan, Chef Theign Phan and Chef Palash Mitra present “Mala Meets Masala,” an 11-course menu weaving Sichuan techniques with Indian spices, pickles, and curries—think Kung Pao Bombay duck chilli fry and pu-er tea smoked chicken with Yakhni Pulao. On 30 July at Prince and the Peacock, “Indian and Sichuan Crossfire” shifts to smoke and grill with tandoori pork ribs glazed in mouthwatering chilli oil and firecracker mutton chaap with heaven-facing chillies. $888+10% per person for each dinner.

Grand Majestic Sichuan, Central (15 July) | Prince and the Peacock, Tai Kwun (30 July)

Jean-Pierre Celebrates First Anniversary with Parisian Bistro Menu

The Bridges Street bistro marks one year with Hommage aux Bistrots de Paris, a nine-course degustation ($988) paying tribute to Chef John Troupis’s favourite Parisian institutions. Expect Pâté de Campagne with Iranian pistachios and Martell V.S.O.P. inspired by Brasserie Lipp, Oeuf Mayonnaise honouring La Fontaine de Mars, and Loup de Mer with vodka beurre blanc in the style of Le Duc. Desserts include Fruits Rouges à la Crème Fraîche nodding to Chez L’Ami Louis and a fleur de sel-seasoned Mousse au Chocolat from Le Bon Georges. For something sweet to-go, Jean-Pierre has also teamed up with Messina on Cointreau-versial, a limited-edition gelato blending chocolate mousse, crème fraîche, and a splash of the French orange liqueur.

Bridges Street, Sheung Wan | Throughout July

Roganic Launches New Lunch Format and Seasonal Dinner Menu

Simon Rogan’s one-MICHELIN-starred and Green-starred restaurant in Lee Garden One has introduced a refreshed 4-course lunch ($520) offering more flexibility while keeping the kitchen’s signature depth. Start with grilled Napa cabbage with Hong Kong oyster mushrooms, or opt for raw bluefin tuna in purple kohlrabi with nasturtium dressing. Mains range from braised kales with slow-cooked hen’s yolk to Guangdong dry-aged duck with longan honey and beetroot. The evolving dinner menu ($1,380) expands on the produce-led philosophy with dishes like cured Spanish mackerel in coal oil, Sabah grouper poached in dulse butter, and Wah Kee Farm pork with pickled walnut. A dedicated non-alcoholic pairing by Priscilla Tam—built from house-made infusions, teas, and ferments using surplus kitchen ingredients—offers a thoughtful alternative to wine.

Lee Garden One, Causeway Bay | Now available

BaseHall 02 Welcomes Three New Concepts for Summer

The Jardine House food hall adds a trio of fresh faces to its rotating line-up. Tai On Coffee & Tea Shop—a cha chaan teng stalwart since 1969—brings nostalgic Hong Kong comfort food with a modern twist, from chicken thigh in signature cream sauce to Australian wagyu picanha steak. Snack Baby returns with a gelato pop-up running until the end of August, offering playful small-batch flavours like Darjeeling Banana Honeycomb and Matcha with Toasted White Chocolate. Rounding out the arrivals is 3721 Nutrition, serving protein-rich drinks and snacks inspired by local beverage culture—think collagen electrolyte sodas, matcha protein lattes, and high-protein siu mai.

Jardine House, Central | Now open

Bistro Hoi An Celebrates Summer with Hong Kong’s Largest Bánh Mì

The Vietnamese bistro marks the annual Bánh Mì Festival with a show-stopping 20-inch bamboo charcoal bánh mì at its ELEMENTS location. The striking black baguette comes packed with chicken and pork liver pâtés, five-spice pork belly, pork floss, pickled vegetables and Vietnamese mayonnaise, limited to 20 pieces daily at $188 (24-hour advance booking recommended). Pair it with specialty Vietnamese coffee from Hoi An Roastery for just $28. For larger gatherings, the Vietnamese Flavour Platter ($688–$738 for six) brings together rice paper rolls, beef tartare, crispy pancakes and more on a bamboo tray. 

ELEMENTS, Tsim Sha Tsui & Gold Coast Piazza, Tuen Mun | Now open

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

When you think of ginger, glamour is probably not the first thing that comes to mind. More likely, it evokes memories of home-cooked meals, steaming bowls of tong sui, remedies for seasonal colds, or the familiar warmth of ginger tea shared with family. Yet for centuries, this unassuming root has quietly shaped Cantonese life, appearing in everything from culinary traditions and festive rituals to everyday expressions and folklore. It is this rich cultural tapestry that inspired Hong Kong craft distillery Two Moons to create its latest release: Ginger Gin.

Founded in 2019 by Ivan Chang and Dimple Yuen, the award-winning distillery has built a reputation for capturing Hong Kong’s cultural identity in a bottle. This latest rendition hits the shelves as a particularly special milestone: marking the brand’s first permanent addition to its gin lineup in four years.

Rather than treating ginger as a supporting ingredient, Two Moons places it firmly centre stage. Distilled using both fresh and dried yellow ginger, the spirit is layered with botanicals including wild white tea, litsea wood, sandalwood, and allspice. The result is a surprisingly nuanced profile. What started as that familiar, comforting kitchen warmth quickly gives way to elegant floral and woody layers that completely rewrite what a ginger spirit can be.

We were invited to their media launch and experienced this storytelling firsthand through a series of interactive demonstrations. From ingredient showcases to guided tastings and distillation insights, the event highlighted the careful craftsmanship behind every bottle. Visitors could explore the different forms of ginger used in the spirit, learn about the distillation process, and understand how each botanical leaves its mark on the final flavour profile.

Of course, a bottle this rooted in local heritage deserves a proper introduction. One of the afternoon’s highlights was a live cocktail demonstration by Gavin Yeung, the visionary founder of Kinsman and one of Hong Kong’s leading advocates for Chinese spirits. For Yeung, the collaboration is about much more than a new addition to the back bar — it’s a beautiful celebration of the overlooked cultural treasures hiding in plain sight on our daily menus.

“The collaboration is our way to make humble ingredients like ginger stand out,” he shared. “When I was a kid, I used to pick all the ginger out of my dishes because it felt too spicy. But as you grow older, it becomes something more beautiful. This is something the new Ginger Gin captures really well.” – Gavin Yeung

Yeung was particularly fascinated by the dual personality of the spirit. One side delivers the bold, spicy ginger that many Hong Kongers know and expect. The other reveals something entirely unexpected. “There’s a surprising elegance to it. You get these floral notes, almost like ginger flower. That really surprised me.”

His cocktail presentation explored these contrasts through a contemporary lens while incorporating traditional Cantonese spirits, a category he believes deserves far greater recognition.

“Cantonese spirits have always been in the background, just like ginger has always been in the background,” he explained. “Bringing them together feels like a beautiful way of honouring Hong Kong.”

The launch also showcased the broader ecosystem of collaborations surrounding Ginger Gin. Beginning this summer, Three Central bars — Kinsman, 25:00 (Twenty Fifth Hour) and ZZURA — will each present limited-edition cocktails inspired by ginger’s many cultural meanings, from wedding traditions to nostalgic Hong Kong desserts. Alongside the drinks programme, Two Moons has also introduced “Moon Post,” an initiative encouraging guests to exchange handwritten notes with strangers, reflecting on the role of ginger role as what the brand describes as a “silent companion” connecting people across generations and communities. For co-founder Dimple Yuen, that sense of connection sits at the heart of the project:

“At our tables, ginger has always played the role of a silent companion — quietly offering warmth and threading us together,” he said. “With Moon Post, we wanted to extend that companionship beyond the glass and create moments of human connection.” -Dimple Yuen, co-founder

The launch event also featured a tasting led by drinks writer and spirits expert Gordon Lee, who described the experience as both nostalgic and refined. “The first taste feels woody,” he told me. “Then, the ginger comes through on the finish. It reminds me of drinking ginger tea. It’s something I’d happily drink neat or with soda water.”

The magic of Ginger Gin lies in its ability to take an ordinary yet humble ingredient and use it to tell a story. Through thoughtful botanicals, collaborative menus, and hands-on experiences, Two Moons showcases the genuine passion that goes into a single pour.

In a restless city like Hong Kong, where heritage is constantly being reimagined, collaborations like this feel essential. They push us to pause and appreciate the everyday ingredients and rituals that quietly shape who we are. Two Moons has managed to flip one of the city’s most nostalgic tastes into a contemporary staple —a spirited tribute to the place we call home.

The post TWO MOONS TURNED HONG KONG’S MOST HUMBLE INGREDIENT INTO A CELEBRATION OF CULTURE appeared first on T&C Magazine.

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.

It’s a Friday evening in Kennedy Town. You’ve had a long week and want to escape Hong Kong’s city chaos — to be surrounded by warmth and comfort. Stübli opens its doors for exactly that.

Step inside and you’re instantly met with a buzz of energy. Even on its very first days, dishes flow from the kitchen to dining tables and the aromatic scent of melting cheese fondue greets you at the door. Whether you’re gathering with friends, sharing a meal with family, or enjoying the evening with a special someone there’s a place for everyone at the table.

Alongside the food, you’ll notice playful pop art pieces adorning the walls from a carefully curated selection by the founder himself. A guest favourite is a striking artwork featuring a comedic scene: a long string of fondue stretching from a pot to a dog holding a fork. Its playful touch adds layers of personality and friendliness to the space.

Stübli is more than a restaurant, it’s a sanctuary that transports you straight into a Swiss dining experience. A place of joy, laughter, and indulgent flavours, offering a welcome retreat from the relentless pace of Hong Kong.

Located on Cadogan Street, we step into the world of Head Chef and Founder Matthew Ziemski, where he tells our editors the stories of immersing himself in Swiss culture and the journey that brought Stübli to life.

QUESTIONS & ANSWERS

1. Stübli is deeply personal to you. Can you tell us how your upbringing in Bern shaped the vision?

I was originally born in England, but my mum’s family is from Switzerland, specifically the Bern region. As a child, I spent a lot of time there and learned about Swiss culture. It was during those visits that I discovered the concept of a “Stübli”, a traditional style of Swiss restaurant known for its warmth and intimacy. That early exposure played an essential role in shaping my vision for the concept.

2. Your sister’s concept is Nocino. Can you tell us more about this collaboration and how the two concepts complement each other?

Nocino’s concept stems from another part of my family. My aunt is from Ticino, the Italian speaking region of Switzerland. There, they have a style of restaurant called a “Grotto,” which focuses more on Italian style cuisine.

The two concepts complement each other as they showcase two distinct sides of Switzerland. Stübli represents the German speaking region, featuring classic Swiss dishes like cheese fondue. Nocino, on the other hand, highlights the Italian influence with dishes such as fresh pasta. Together, they present a broader picture of Swiss culinary culture.

3. Let’s talk about cheese fondue! a true Swiss classic. What do you hope to share with Hong Kong?

In Hong Kong, I’ve noticed that people either really love cheese or prefer it in moderation. That’s why we decided to offer our fondue in two sizes. A smaller portion and a more traditional, larger size. The smaller option is perfect for two friends or for those who want to enjoy fondue without feeling too full afterwards.

We also wanted to introduce something more contemporary alongside the classics. For example, we offer a lobster béarnaise fondue and a lobster infused cheese fondue. So while we stay true to tradition, we also bring in a modern twist.

4. Can you tell us about the menu creation process?

With the Stübli concept, we naturally feature many classic Swiss dishes. However, we didn’t want to be overly traditional. Hong Kong is a modern, fast paced city, so we aim to reinterpret classic dishes in a contemporary way.

Balance is important. In addition to fondue, we offer steaks something more approachable and familiar to Hong Kong diners. This allows guests to visit for a comforting steak dinner any day of the week, rather than coming solely for cheese fondue.

5.Why did you choose Kennedy Town as the home for Stübli?

Kennedy Town has a vibrant yet community-driven atmosphere. It feels neighbourhood-focused but also international, which aligns perfectly with what we want: Stübli to represent a warm, welcoming space with European roots, right here in Hong Kong.

Address: Shop B, 39-41 Cadogan St, Kennedy Town Hong Kong

The post SISTER CONCEPT NOCINO OPENS THE DOORS TO Stübli IN KENNEDY TOWN 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.

What began as a networking dinner quickly softened into something playful, meaningful and interactive for the new year. 

Palate itself is made for this kind of gathering. Located in Taikoo Place, the restaurant centres on dining designed for sharing, food becomes a starting point for connection rather than the main event. In the restaurant, there’s a variety offered beyond the dishes, with a dedicated mingling and sports section, aptly named The Sports bar complete with a pool table and large screens streaming sports events. It’s relaxed, unpretentious, and intentionally social.

Signature drinks were served first, something familiar and easy-going to start the night. Guests drifted between tables, slipping into conversations and getting to know one another naturally. By the time everyone was ushered into the dining area, the room already felt warm and open — the kind of atmosphere where people are comfortable leaning into something new.

That’s when things shifted.

Next to each personalised name card sat a pen. And a blindfold.

We were guided through a short mindful meditation by Janet Fong before putting on the blindfolds. With sight removed, attention shifted to taste, texture, and feeling. There was a brief pause across the room, followed by nervous laughter — the kind that comes from stepping outside your comfort zone, but enjoying the uncertainty of it.

As the small plates began to arrive, the experience became unmistakably collective. Without visuals to rely on, people leaned on one another. Someone would suggest a flavour they could taste, and suddenly the whole room would light up in debate is it scallop, or something else? A bite that felt subtle suddenly became bold once it was named. Taste stopped being individual and became something shared, something to bond over, even between strangers.

What stood out was how quickly hesitation melted away. The reliance on others didn’t feel awkward, it felt grounding. The room grew louder, warmer, more animated. The food wasn’t being judged or decoded; it was being experienced together.

When the blindfolds were removed, the surprise wasn’t just the reveal of the dishes that had been eaten, but the shift in perception without sight. A reminder of how much our enjoyment of food, and our opinions more broadly are shaped by visuals and by the people around us.

This Taste & Toast Mixer by Palate wasn’t about testing tasting skills or food knowledge. It was about leaning into uncertainty, creating connection through shared experience, and letting food feel social and playful again. And honestly, that’s what made the night so memorable.

The post A BLIND DATE WITH PALATE appeared first on T&C Magazine.

The launch set the tone for a month-long culinary takeover across Hong Kong, offering diners an early glimpse into the excitement that followed. Rather than treating avocados as a passing trend, Urban Coffee Roaster approached the partnership with a commitment to ingredient integrity and an elevated sense of craft; presenting avocados not as an accessory, but as the foundation of each dish.

The resulting menu balanced familiar comforts with reimagined flavours, highlighting the naturally buttery, smooth character of Australian avocados. The limited dishes included:

• Avocado Crab Toast –  fresh crab layered with creamy avo and aromatic spices, creating a light yet refined bite.
  
• Smoked Salmon Avocado Tartare – a modern composition of smoked seafood, lemon and egg yolk folded into silky avocado for depth and brightness.
  
• Avocado Milkshake – the unexpected standout, blending avocado with banana, cheese and crushed almonds for a textured, energising indulgence.
  

Beyond the dishes, the launch event fostered a warm, community-driven atmosphere. Guests were treated to limited-edition take-home gifts: koala plush toys, avocado knives and branded tote bags. Thoughtful gestures that amplified the collaborative spirit and allowed guests to leave with something memorable.

This month-long takeover offered Hong Kong’s fast-paced dining culture a rare moment to slow down and savour intentionally curated flavours. Through this partnership, Urban Coffee Roaster and Australian Avocados demonstrated how a single ingredient, when treated with care, can inspire new conversations within the city’s ever-evolving café scene.

organized and photos by Wine-Luxe

The post URBAN COFFEE ROASTER X AUSTRALIAN AVOCADOS appeared first on T&C Magazine.