Hot New Menus & Dining Deals In August 2026

Hungry? Good. We’ve done the legwork and rounded up the hottest new menus and dining deals in Hong Kong this August.

We know it can be a challenge to keep updated with the latest dining news, drink deals, restaurant openings and events in the city, so we’ve condensed it all for you! Whether you’re looking for a summer menu full of fresh seasonal ingredients or a new buffet to sink your teeth into, here are the best new Hong Kong menus and promotions to jump on this August!

Read More: The Best New Restaurants In Hong Kong This Month

New Menus In Hong Kong This August

Obihiro Hageten — Elements branch redesign and new menu launch

Hokkaido regional cuisine specialist Obihiro Hageten has reopened its Elements branch with a complete interior revamp inspired by the “Oku” design concept, featuring a brand-new two-tier live seafood tank showcasing farm-to-table fresh lobster, snow crab, king crab, abalone and horsehair crab. Its upgraded menu highlights seasonal Hokkaido ingredients with dishes like Obihiro Hageten 3 Ways Live Lobster Set (for two) featuring lobster as sashimi, tempura and hot pot rice, plus robatayaki, tempura and shabu shabu options, alongside new lunch sets including Deluxe Hokkaido Rice Bowl, Grilled Beef Tongue, Soup Curry with Seafood and Seasonal Sashimi Gozen.

Read More: Your Neighbourhood Guide To Tsim Sha Tsui

Morton’s The Steakhouse — New premium cuts, seafood and expanded Wagyu selection

Morton’s The Steakhouse unveils its new à la carte menu featuring premium cuts like the 28 oz. Empire Cut Prime Bone-In New York Strip ($1,308) and 8 oz. Prime Bavette ($578), alongside luxury seafood additions like Whole Baked Lobster and Alaskan King Crab Legs (price ranges), an expanded Wagyu selection with the 10 oz. American SRF Ribeye ($798) and 8 oz. Australian Westholme Filet ($758). New starters include Oscietra Caviar ($998), Pan Seared Foie Gras ($348), Parma Ham Salad ($188) and Roasted Bone Marrow ($278).

Read More: The Top Steakhouses In Hong kong

Lai Ching Heen × AINSI THÉ — Taiwan Oolong Tea Tasting Menu

Michelin two-star and Black Pearl two-diamond Lai Ching Heen teams up with Taipei fine tea house AINSI THÉ for a Taiwan Oolong Tea Tasting Menu. Paired with four teas from high-mountain regions like Shanlinxi and Alishan — including cold-brew Tieguanyin, high-mountain oolong, Oriental Beauty and floral monk fruit tea — the menu features refined Cantonese dishes such as smoked chicken with oolong tea leaves, steamed prawn dumplings with Obisblue prawns, double-boiled fish maw and matsutake soup, braised six-head abalone with pipa tofu, wok-fried pigeon with wagyu beef noodle soup and a soothing double-boiled milk and ginger tea dessert.

Sassy Tip: Meet AINSI THÉ founder Angela Chang (a fourth-generation tea artisan and Taiwan’s first Michelin-starred tea sommelier!) at Lai Ching Heen on Saturday, 15 August and Sunday, 16 August, 2026 as she guides you through the tasting menu.

Read More: The Top Chinese Restaurants In Hong Kong

Hana no Kumo — Summer flavours and seasonal tasting menu

Chef Masaru Ogawa is rolling out a refreshed summer tasting menu at Hana no Kumo this August, spotlighting Japan’s seasonal bounty with dishes like Kyushu Fig and Vegetables with Tofu and Sesame Sauce, Boston Lobster and Kyoto Kamo Eggplant with Homemade Dashi Jelly, Hokkaido Hairy Crab and Gold Rush Corn Rice, White Slow-cooked Chicken Soup with Noodles and Steamed Abalone with Sea Urchin Sauce, alongside rotating staples like Simmered Fish Maw with Turnip and Chicken Soup and Charcoal-Grilled Wagyu.

Read More: The Best Fine Dining Restaurants In Hong Kong

Pici – Exclusive collaboration with Netflix champion Napoli Matfia

Pici is kicking off its 10th anniversary by teaming up with iconic Chef Kwon Sung-jun — champion of Netflix’s hit show Culinary Class Wars! — for a month-long culinary collaboration. All ten Pici locations across Hong Kong (including the brand-new YOHO Mall outpost!) will feature four exclusive dishes that meld Chef Kwon’s Italian training with Pici’s signature taste. Highlights include Tagliolini Sicilian Prawn Tartare e Bottarga, a hearty White Poultry Ragu & Truffle, Ravioli Galbi-jim bridging Korea and Italy, and the famous Chestnuts Tiramisu from the show finale.

Sassy Tip: Can’t make it for dinner? Catch Napoli Matfia live at the Pici 10th Anniversary Market taking over PMQ Atrium on 27 June — no registration required!

Read More: Our Favourite Italian Restaurants In Hong Kong

Nadaman – Island Shangri-La welcomes Sushi Master Masahiro Ogawa

Island Shangri-La’s Nadaman ushers in a new era with the appointment of Sushi Chief Chef Masahiro Ogawa, a 39-year veteran of Edomae sushi, bringing a lifetime of precision and tradition to the intimate eight-seat sushi counter. Chef Ogawa personally connects with suppliers in Japan each evening to secure the day’s finest catch — from bafun uni in July to bluefin tuna in September — ensuring ingredients arrive at their absolute peak by the very next day. The omakase experience offers subtle adjustments in curing, marinating and temperature control dictated entirely by the ingredient itself. Running concurrently is the “Tour of Japan’s Finest Wagyu Series”, a six-month gastronomic journey showcasing Kagoshima, Kumamoto, Miyazaki and Omi Wagyu in monthly rotating menus.

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

La Terrace by Louise — New weekly dining happenings and menu rotations

At PMQ, La Terrace by Louise’s new weekly lineup of casual French dining runs every Monday to Friday! Begin the week with Sip & Social wine nights, which offers complimentary charcuterie board on first bottle, move on to Soulful Live Acoustic Wednesdays, then end the week with a three-course Set Lunch featuring the signature Half Roasted Yellow Chicken or a four-course Set Dinner with options like Pate en Croite, Australian Black Angus Ribeye and Paris Brest.

Read More: The Top French Restaurants In Hong kong

Ho Lee Fook — Seasonal specialities to beat the heat

Ho Lee Fook, Black Sheep Restaurants’ Michelin-recommended gem helmed by Chef ArChan Chan, is here to save us from Hong Kong summer with a new seasonal menu, with many of the dishes being chilled specialties. Think Duck Meat Jelly, paired with pickled ginger, vinegar, coriander and chilli oil, served cold for maximum refreshment. Sassy’s executive editor Suchetana loved the Icy Beef Broth: five-spiced local beef doused in a chilled broth that channelled the best notes of Vietnamese pho, finished with pickled onion and a squeeze of lime.