July is all about turning up the heat and this month we have you packed with big moments. With Asia’s 50 best bar ceremony descending in Macau towards the end of July, this energy spills straight into Hong Kong’s dining scene where fire grilled pop ups, bold cross cultural collaborations and anniversary menus pay tribute to Parisian legends. Whether you’re chasing caviar topped tarts or numbing spice, we’ve got you covered. Our F&B editor Tasha Lam rounds up all the new openings and buzziest celebrations for you to book!

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