New Restaurants In Hong Kong To Try In November

Here are the hottest new restaurants making their debut in Hong Kong that we can’t wait to try in November…

If you’re tired of eating at the same places, these are the newest restaurants worth checking out. Consider us your insider guide to the city’s best happenings — including new bars and this month’s hottest deals and menus. Ranging from a a New York-style bagel brand dropping in Sai Ying Pun to Dairy Queen making a comeback after decades, a lot is happening in Hong Kong’s dining scene in November 2026. Here is everything worth bookmarking.

Read More: Hot New Menus & Dining Deals This Month

Pizza Studio Tamaki — Japan’s hottest Neapolitan pizzeria heads to Central

One of Japan’s most sought-after pizza brands is making its Hong Kong debut, taking over the former Green Waffle Diner space on Lyndhurst Terrace. Founder Tsubasa Tamaki, ranked the world’s 18th best pizza chef, keeps things simple, topping Neapolitan pies with Japan-farmed ingredients. Expect marinara, margherita and diavola, plus a cheese-based range. The signature Tamaki, with cherry tomato and smoked cheese, is the one to order. Buon appetito!

Read More: The Best Pizza In Hong Kong — From Deep Dish To Thin Crust, Slices For Every Occasion

Mama Dough — Halal Middle Eastern sourdough arrives at BaseHall 01

Calling all carb lovers! Mama Dough has joined BaseHall 01 in Jardine House, bringing Halal-certified Middle Eastern cooking to Central. The menu is built around house-made sourdough baked fresh daily from a 10-year-old starter brought from Egypt. That sourdough forms the base of its signature fatayer flatbreads, sandwiches and wraps, which sit alongside rice bowls, dips and platters. Save room for dessert, because the Cheese Kunafa and Homemade Baklava are calling our name.

Read More: Our Favourite Middle Eastern Restaurants In Hong Kong

Tofufa House — A contemporary take on a Chinese favourite at BaseHall 02

Inspired by Guizhou-style tofufa noodles, Tofufa House takes the familiar ingredient beyond dessert and works it into savoury noodles, rice dishes and complete Chinese meals. Three dishes are exclusive to BaseHall, including the Mapo Tofufa Wagyu Rice Bowl and Guizhou Sour Broth Wagyu Noodles. For a more filling lunch, set meals come with side dishes, vegetables, daily soup and a small sweet tofufa.

Read More: The Best Set Lunch Deals In Central

 

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Two Men Bagel House — Singapore’s New York-style bagel brand lands in Sai Ying Pun

Singapore’s much-loved bagel brand has soft-opened in Sai Ying Pun, serving hand-rolled bagels piled high with inventive fillings. Choose from five bagel flavours, then pair with one of four cream cheeses, including the dessert-like Snow White with dulce de leche and salted walnuts. Classics lead the menu now, with wilder creations due in the coming months. Sassy Editor Anna (from New York) has long insisted that no bagel shop in Hong Kong is up to snuff, but even she’s genuinely excited to try this one, as the toppings-to-schmear ratio looks spot on.

Read More: Our Favourite Breakfast Spots All Across Hong Kong

NOOK@The Peak — Homegrown Hong Kong dining at The Peak Tower

Head Chef Ling channels her family’s cha chaan teng roots into a playful, modern take on local favourites at this 105-seat space above Victoria Harbour. Interiors take cues from the city’s streets and architecture, while the menu standouts include the Caviar Dragon King Siu Mai and Salted Egg Lobster E-Fu Noodles.

Read More: Must-Visit Cha Chaan Tengs & Hong-Kong Style Restaurants

Dairy Queen — The American soft-serve icon returns to Hong Kong

This might be the 1,000th ice cream spot to open in Hong Kong this year, but this one is actually special, as it’s coming back after nearly 50 years. After appearing in Hong Kong back in 1979, Dairy Queen returns this year, opening its first flagship in Causeway Bay this November. Four stores will open by year-end, with a store coming up in The ANGLE in Kwun Tong next and two locations still under wraps. The star is the famous Blizzard, thick soft-serve dense enough to be handed over upside down. Sweet!

Read More: Where To Find The Best Ice Cream, Gelato & Frozen Yogurt In Hong Kong

 

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AOAO — Central’s rooftop social club relaunches with all-day modern Asian dining

AOAO has reopened in Central with a retro-futuristic makeover and a new modern Asian all-day menu. Moving beyond its Japanese bar roots, the concept now includes a set lunch, an all-day menu, snacks and late-night bites to match every hour. We love the nods to Hong Kong cha chaan teng classics, like the Salt & Pepper Soft Shell Crab and Sweet & Sour Iberico Pork. Don’t skip dessert either, because the Egg Waffle & Tofu Ice Cream is a sweet finish.

Read More: New Bars & Drink Menus In Hong Kong This Month

In Case You Missed October’s New Restaurants…

Nice Nori – Three-month Japanese handroll bar pop-up on Elgin Street

Black Sheep has opened NICE NORI, a temaki handroll bar pop-up which runs through the end of the year, with guest chef Daniel Garner (ex-Nobu Malibu, Zuma New York and Miami) running the kitchen. You can pick from three temaki sets — The Classics ($328), The Signatures ($348) or The Royale ($608) — each three made-to-order handrolls using Niigata rice and Ariake nori, plus an à la carte menu of cold and warm appetisers like Hay Smoked Hamachi ($198) and Broiled Oysters ($348).

Sassy Tip: We were pleasantly surprised by the appetisers (Editor Anna dubbed the $78 Spicy Edamame “crack”), so don’t skimp out! The handrolls are the obvious star of the show, but many err on the simpler side in terms of flavour. If you like a little more kick, we’d recommend looking at the full ingredients of each roll and selecting ones that explicitly include a sauce.

Read More: The Best Japanese Restaurants For Sushi In Hong Kong

Maison Libanaise – A stunning new look for this SoHo favourite

Just WOW. Maison Libanaise has had a complete makeover, and we’re a little bit obsessed. Taking inspiration from the elegant homes of Beirut, this three-storey SoHo favourite has been transformed into a gorgeous Lebanese restaurant and wine bar. Think beautiful interiors, a buzzing ground-floor mezze bar and a rooftop terrace made for long lunches and sunset drinks. And the food? Every bit as impressive as the interiors. Head Chef Teya Mikhael brings the flavours of her Lebanese upbringing to the table, with charcoal-grilled meats, fresh saj bread, generous mezze and plenty of Lebanese wine. Multiple members of the Sassy team have already checked it out, and let’s just say we’re all making plans to head back with friends ASAP!

Ankôma – A new home and a bold new menu in Causeway Bay

New neighbourhood, new menu, same culinary creativity! After three years in Tsim Sha Tsui, Ankôma has made the move to Causeway Bay, and Chef Frankie Wong (winner of the 2025 MICHELIN Young Chef Award) is taking things up a notch. The intimate 28-seat restaurant brings together French and Japanese techniques with a distinctly Hong Kong twist, and the new 10-course tasting menu is full of clever surprises. Think a fine-dining take on Hong Kong curry fish balls, slow-cooked chicken three ways and inventive desserts from newly appointed pastry chef Tina Lam. With warm walnut interiors, a private dining room and plenty of opportunities to interact with the chefs, this one’s going straight onto our special-occasion dining list.

THE CHATER – All aboard Central’s new dining destination

All aboard! The former Catchick Restaurant & Bar at LANDMARK has had a makeover and we’re loving its new look. THE CHATER takes its inspiration from the golden age of train travel, complete with Platform 1889, a railway carriage-inspired rooftop terrace overlooking Central. We popped by for a sneak peek and loved the vibe — we can already see this becoming a regular after-work drinks spot! There’s plenty to tempt us back, from all-day dining with menus curated by Mandarin Oriental, Hong Kong, to bubble tea, cocktails and bar snacks. Our next stop? Happy hour on the rooftop, naturally.

TIENMO – New Korean bunsik spot on Staunton Street, Central

TIENMO takes the Korean street food such as tteokbokki, gimbap, fried chicken and elevates it with premium ingredients, from Hanwoo beef to Oscietra caviar, without losing the original feel of street food. Champagne is the house pairing of choice here, backed by an ongoing collaboration with Veuve Clicquot. The restaurant shifts into “TIENMO AFTER 10″ mode from 10pm to 2am, offering a late-night menu of sharing plates such as Tofu Kimchi and Crispy Potato Pancakes, inspired by Korea’s late-night drinking culture.

Read More: The Best Set Lunch Deals In Central

Sugar Daddy – Fabio Bardi’s Italian pastry café in Wan Chai

Pastry chef Fabio Bardi, who’s cooked his way through Michelin-starred establishments across three continents, has struck out on his own with Sugar Daddy. The café is built around Roman-style maritozzi (Italian sweet brioche bun stuffed with cream), laminated cornetti (breakfast pastry) and small-batch gelato, all made with a lighter touch — reduced sugar and fat, no artificial flavours and a solid vegan and dairy-free range. 

Read More: Where To Find The Best Ice Cream, Gelato & Frozen Yogurt In Hong Kong

Moon Lok Chao Shan – Chiu Chow classics land at Hong Kong International Airport

Moon Lok Chao Shan has opened its second location, this time in the HKIA departures hall (near Gate 28), following the success of its BaseHall flagship. The draw is the brand’s 60-year-old master stock, maintained across three generations, which forms the base for a menu of soy-braised delicacies — goose meat, pork knuckle, cuttlefish — served with rice, congee or noodles. New for the airport is the Mala Master Stock and Extra Spicy Mala option, but opt for it only if you want that extra-spicy kick.

Read More: Hong Kong Airport Guide — Restaurants, Bars And Facilities In T1 And T2

MADÉ — French madeleines boutique at Central

French madeleines boutique MADÉ has officially thrown open its doors on Lyndhurst Terrace with a grand opening in late September, and yes, the brand has engineered custom mold just to make your madeleine plumper. Displayed shell-side up, the bakes get their signature crisp-shell-soft-centre contrast from proprietary tins built specifically for this shape. Add a patient 12-hour dough maturation and you’ve got a madeleine that’s perfect in every first bite.

Read More: Hong Kong’s Top Cake Shops For Birthday Cakes, Custom Designs & Delivery

The Boar — Soho pub and restaurant paying ode to British staples

The Boar brings an authentic London pub experience to Soho with a restaurant split across two floors and two concepts. Downstairs is a proper pub, with good pints and comfort food (the Scotch Egg alone is worth the trip!). Upstairs is where things get a bit more fancy — an intimate, refined setting ideal for fine-dining. Highlights include the Pork Cheek and Lobster Pie, and the signature Roasted 14-Day Dry-Aged Duck, where whole ducks are blanched three times, dry-aged for two weeks, glazed in honey-vinegar and crown-roasted. Yum!

Read More: Top Fine Dining Restaurants In Hong Kong