Ann Chiu

香港繼韓國餐廳後，到泰國菜爆紅！近半年有多間泰國菜館連環登場，標榜泰籍廚師主理，除提供泰式地道街頭風味，也有餐廳走高檔路線，打造創意和造型兼備的高級泰國菜；再加上有泰國菜過江龍店攻港，選擇實在「泰」豐富。不可不試以下五間2025香港泰菜餐廳推介。 試完泰國菜，不如也試試我們推介的香港最佳日本料理或香港中菜餐廳

吃薄餅無論什麼口味，不管是超大塊的美式薄餅，還是鋪滿番茄和水牛芝士的拿坡里薄餅，只要是新鮮出爐的都讓人無滋抗拒。香港有許多出色的薄餅店，當中不乏全球最佳薄餅，Pizza 控準備好未？快來看看我們精選10間意大利薄餅店！睇埋「2025年亞太區50最佳薄餅」（50 Top Pizza Asia-Pacific 2025）名單。喜歡意大利菜的朋友，即看香港意大利餐廳。

踏入10月，香港新餐廳湧現同時，不可錯過中環 The Henderson 首間登場餐廳 Akira Back，尖沙咀法包小店 Banh Mi Nho，以及首間韓式中餐專門店 Noodle Town 等，為香港餐飲業帶來新景象。我們為大家精選以下值得一試的香港新餐廳，齊齊支持香港餐廳食肆吧！ 更多餐廳推介：中上環新 cafe 推介、隱世打卡海灘餐廳、香港最佳牛扒餐廳推介、香港中菜餐廳推介

香港中菜堪稱全球數一數二。由傳統古法、地方菜系、新派粵菜到精緻點心，香港中菜應有盡有。我們推介36間香港中菜餐廳，不論是型格的環境裝潢、地道風味、典雅氣派，抑或有無敵靚 view 做陪襯，最重要是，這些香港中菜餐廳任何時候都能保持最佳水準，為你提供一場難忘的中菜美食饗宴。如果喜歡北上覓食，不妨參考深圳高質中菜推介。

香港人鍾情日本料理，日式燒肉是其中之一。香港有不少日式燒肉店，食物水準不俗，精選以下多間日式燒肉店，當中不乏日本過江龍，由頂級 A5 食到矜貴稀少有的和牛部位，細膩的大理石紋，滲出脂香與肉香，定必令你狂吞口水。食肉獸出動啦！還未夠喉？試埋我們推介的最徍日本料理餐廳。

香港人鍾意日本菜，身在香港不用日日返「鄉下」都可歎到各式各樣的日本料理。我們精選了香港值得推薦的高質日本菜餐廳，由壽司、串燒店、天婦羅、鐵板燒、懷石料理、以至每位數千元 omakase 等，幾乎總有一間日本餐廳在你附近。更多日本美食推介：必試過江龍燒肉店、必試香港居酒屋。

Omakase（お任せ）廚師發辦，日語解作「 拜託了」，代表着客人對師傅們的信任，將當日菜單的決定全交由廚師發辦。香港 Omakase 廚師發辦長開長有，不同價位的 Omakase 廚師發辦由幾百元到幾千元一位都有。為大家精選多間香港 Omakase 廚師發辦，看看哪個 CP 值最高？想找更多日本料餐廳﹐請看香港最佳日本料理餐廳。

話咁快就十月！不少餐廳為大家送上限定菜單及餐飲活動迎接秋季。看看以下餐廳的新菜單，又能否令你心動？我們為你精選以下值得一試的餐廳限定新菜單，適合喜愛多元口味的你。立即睇埋香港韓國餐廳推介及香港中菜餐廳推介啦！  

近年精緻雞尾酒風氣盛行，帶動深圳酒吧與世界接軌。週末北上深圳消費，除了歎高級中菜，也可以在飯前飯後摸摸酒杯底，探索2025深圳酒吧，與三五知己感受一下這年青城市入夜的懾人魅力。北上消費記得提前開通電子錢包功能，食買玩都更方便。各位咖啡精，記得睇埋我們推介的深圳必到打卡 Cafe。

過了中秋，終於迎來海鮮迷最愛的大閘蟹季，愛吃蟹乸的朋友相信已吃得如火如荼，鍾情蟹公的還要等一等。今年繼續為大家精選香港大閘蟹必吃清單，當中有大胃王最愛的自助餐放題，無限任食大吃特吃；胃口小的可選擇大閘蟹主題套餐淺嚐；喜歡與家人朋友在家慢慢歎的則可訂購大閘蟹送上門。以下推介大閘蟹任君選擇，蟹迷睇啱邊間就趕快出擊吧！ 香港大閘蟹編輯之選： 🔑 最佳主題：Café Kool 創新蟹料理 👛 最高 CP 值：香港康得思酒店自助餐餐廳 The Place  🌊 最靚海景：Cruise 俯瞰維港壯麗景色

香港下午茶選擇多，多間酒店及餐廳趁秋日推出新主題下午茶，由歷史人物、特色主題或食材配搭應有盡有，趁週末約埋閨蜜好友品嚐精緻鹹甜美點，最高享受！看看我們精選的香港最新下午茶推介﹐如果想揾週末 brunch，睇埋香港 brunch 推介。想揾更多話題餐廳？即看本月香港新餐廳及酒吧推介。   香港下午茶編輯之選： 🌊 最靚海景：香港麗晶酒店大堂酒廊 270度維景 🔑 最佳主題：淺水灣影灣園 張愛玲展覽及主題下午茶 👛 最高 CP 值：FINDS 北歐餐廳及酒吧  

來到10月，令人期待的不止中秋佳節，還有大眾酒友期待的德國啤酒節，為大家搜羅城中各大啤酒節主題的嘉年華和活動，除了大啖啤酒，各式德國傳統美食﹑啤酒及甜品已經準備就緒，還有主題遊戲，邊飲邊食邊玩，釋放壓力，玩得盡興！

View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) Thai Pai Dong is one of the latest restaurants to join the Ferry Point area in Jordan. Within a month of opening, this eatery has already become widely popular and regularly has crowds waiting outside its doors before they open for service. Though small in size, this restaurant is decked out in retro decor like vintage posters, train tickets, and an eye-catching LED sign on its façade. With so many Instagrammable spots throughout the venue, Thai Pai Dong breathes new life into this sleepy residential area. Even though I visited on a weeknight before dinner service began, there was already a queue outside the restaurant and I waited for 40 minutes before entering.Lots of Thai Pai Dong’s customers (myself included) willingly queue up to try the restaurant’s Wagyu beef boat noodles ($98). If that dish sounds familiar to you, it’s because Thai Pai Dong’s head chef used to work in the Wan Chai location of Samsen, another popular Thai eatery in Hong Kong that’s become famous for this noodle dish. Thai Pai Dong’s version sees the noodles served in a rich broth made with beef blood and various aromatics, giving it a deep colour and loads of flavour. Each bowl of boat noodles comes with delectable toppings like Australian Wagyu beef slices, beef balls, water spinach, and pork cracklings. Customers can choose between fresh rice noodles or egg noodles as a base; I opted for the first type, which was a good

View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) You’ve got to have a unique concept to stand out in Sheung Wan’s restaurant scene. Hoping to grab the attention of diners is Pasteako, an Italian steakhouse taking over Gustaci’s former venue in PMQ. This restaurant gets its name from mashing up the two dishes it offers: pasta and steak. More specifically, Pasteako specialises in handmade pasta that can be enjoyed free-flow, and 21-day dry-aged steak cuts like American sirloin and ribeye, as well as Australian M5 Wagyu. This restaurant’s dinner set menu includes an appetiser, a steak cut and pasta of choice, and a dessert from $388 and up – which is an absolute steal if you consider Pasteako’s location.  The restaurant’s interior is full of retro Italian flair, with red and white checkerboard floors, leather sofas, and black-and-white framed photos setting the mood. Before being shown to your table, you’ll get to choose a steak knife from a large display cabinet that provides information about eight different knives from countries like Italy, Japan, Germany, Turkey, Persia, and Mongolia. Unless you’re keen on reading about each knife, we think closing your eyes and randomly picking one will suffice. Deciding what to eat here is a no-brainer, as this restaurant only offers concise set menus. Start by selecting your desired pasta shape and sauce, then choose your steak cut from options like striploin and ribeye, or upgrade to premium M5 Wagyu for a

Who would have thought that a shop bearing the name ‘electric company’ (路易奇電力公司) would actually be a yakiniku restaurant from Taiwan? Yakiniku Luigi is one of Taiwan’s top 10 Japanese yakiniku restaurants. It was established by Leo Wu Jun-jie, founder of hospitality group Luigi Restaurant Company, known for eateries such as The Other Floor by Luigi and Luigi’s Laundry Company. Currently, the yakiniku restaurant boasts more than 10 branches across Taiwan, each venue renowned for its high quality Japanese A5 wagyu offerings. Luigi’s first overseas branch is located in Wan Chai along Lockhart Road. The restaurant features a minimalist industrial design with a grey and white colour scheme.. With seating for just 28 diners, the venue provides ample space, including an open kitchen where diners can observe Luigi’s skilled staff expertly slicing cuts of meat by hand. We visited Luigi for dinner on a weekday, and there weren’t many guests dining at the restaurant, so we were able to comfortably enjoy our meal on a spacious table. Luigi’s menu is spread across two pages, offering diners a choice of three yakiniku sets, with over 80 percent of the selections featuring premium cuts of A5 Wagyu beef directly imported from Japan. The restaurant’s yakiniku sets consist of 10 to 12 courses priced at $958, $1,278, and $1,758, respectively; and Luigi’s adept staff skillfully grill your dishes right at your table. Customers who prefer to enjoy their items without assistance from the staff can

Popular Incheon-based cafe, Sips;;lban, has opened its first location in Hong Kong at Harbour City. Pronounced as sip-sil-bahn, the cafe gets its name from the Korean idiom which literally translates to ‘ten spoons, one rice’. Referring to how ten spoons of rice make up a whole bowl of rice, the idiom alludes to how every bit of effort counts to get something done. The cafe’s venue is decorated with retro-inspired furniture and incorporates beachy elements to create a relaxing atmosphere, making it an ideal spot to kick back and grab a meal with your friends. We visited Sips;;lban at noon on a weekend, which to our surprise wasn’t completely full, and we were able to get a table in a photogenic corner. This Korean cafe is well known for their cakes and bingsu (Korean shaved ice), but their menu also offers a variety of savoury dishes too. We begin with a range of appetisers and entrees, such as the sous-vide chicken thigh salad ($92) which came in a generous portion. The whole chicken thigh was tender and flavourful, and the salad came mixed beforehand in a vinaigrette, making for fuss-free eating. Sips;;lban has four gimbap (rice with various ingredients, wrapped in dried seaweed) variations on their menu, and we opt for the recommended option which was the beef gimbap ($88). Aside from being filled to the brim with eight kinds of ingredients like carrots, pickled radish, as well as beef; we like how delicate these gimbap tasted. For more filling options, be sure to try out

Check out our experience at Dong Baek below: View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) Busan's popular barbecue restaurant, Dong Baek, has finally opened its first location in Hong Kong. To avoid long queues, we made online reservations and arrived at 6pm on a Monday. The seating process went smoothly, and the staff informed us that we had two hours to enjoy our meal. As we entered the restaurant, we noticed that Dong Baek's dining area was well-lit and comprised of spacious booths separated by wooden screens. The dining environment seamlessly combined traditional Korean elements with a modern design style, creating a cosy and comfortable space. Dong Baek offers a high-quality Korean barbecue experience featuring carefully selected ingredients from around the world and unique cuts of meat. With no time to waste, we eagerly ordered a variety of barbecued meats and entrees. Our barbecue grill was divided into two sides: one with a kimchi omelette batter and the other with corn and shredded cheese. Both sides could be replenished throughout the meal. Additionally, we were served a delightful assortment of homemade Korean pickles, including radish, kimchi, bean sprouts, spinach, baby Chinese cabbage, and mashed pumpkin. These delectable pickles were available for an additional $40.We tried Dong Baek's signature flower pork belly ($188/half portion) prepared in thin slices, which cooked quickly and had a flavourful, slightly swee

Over the last few years, celebrity chef Ken Lau, from local food and beverage group Lubuds with over three decades of culinary experience, has consistently opened several restaurants. These include the French fusion venue Pano in West Kowloon, the Italian fine dining restaurant Palco Ristorante, and the Italian-Japanese fusion eatery Pleka. Joining this collection of sister restaurants is Penna, a homestyle Italian restaurant that offers a warm and comforting environment in Tai Koo's Cityplaza.We had made a reservation for an early dinner at Penna on a Sunday evening. Fortunately, there weren’t many customers, so we were able to enjoy our meal comfortably. Penna’s menu is concise and offers a decent selection of appetizers, snacks, side dishes, soups, pastas, risottos, meat and seafood dishes, desserts, and plenty of authentic Italian delicacies. Before placing our order, a waiter brought us a plate of Italian crispy flatbreads, olive oil, and balsamic vinegar. For starters, we decided to try the deep-fried beef tripe ($118), which is braised before coated in an ultra-thin batter and fried until it turns golden brown. The fried tripe has a subtle aromatic flavour that pairs wonderfully with Penna’s homemade tartare sauce. After that, we ordered a portion of Italian escargot ($98 for six pieces), generously coated in garlic, onions, herbs, butter, and brandy before being baked. The escargots were delightfully chewy and full of flavour; we couldn’t help but order a portion of b

Cafe-bar Barcode is back! After a short absence, the bar has relocated from its previous home on Glenealy Street to a brand-new location on Cochrane Street underneath the Mid-Levels Escalator. The new cafe space offers ample indoor seating, doing away with the small outdoor porch compared to the old venue. Inside, Barcode maintains its signature colour scheme of white, complemented by blue accents on their sofas, and sheer cream-coloured curtains. Their large windows allow plenty of natural sunlight to flood in, creating a relaxed atmosphere that transports you away from the bustling city. The brains behind the cafe-bar is tea-cocktail connoisseur and Tell Camellia’s co-founder Gagan Gurung. Barcode still adheres to their previous philosophy of merging bar, coffee, and dessert cultures. However, unlike their previous location where the bar was concealed, the new venue integrates the cafe and bar areas into a single space.Barcode’s food menu offers a modest variety of options. In the morning, diners can enjoy a small selection of pastries, while during the day they can choose from entrees such as sandwiches, pastas, and burgers. As for the cafe’s coffee selection, their specialty lies in espressos and offer a medium-dark roasted espresso blend that combines Colombian, Latin American, and Ethiopian coffee beans. We ordered a New Black ($55), which sees a thick layer of cream dusted with cocoa powder, placed over brewed coffee. We recommend not stirring the drink initially to fu

The quiet stretch of Oi Kwan Road has lit up recently with the arrival of a neon sign showing two monkeys. Depicted in chef uniforms and wielding strands of noodle and slabs of beef, these novel creatures are the mascots of Mashi No Mashi, the first wagyu tsukemen restaurant in town. This new spot boasts serious street cred, being co-opened by the same team behind neighbouring Wagyumafia (aka the creators of the world’s most expensive beef sandwich) as well as La Rambla and Elephant Grounds. Much like its slightly older sister restaurant next door, Mashi No Mashi is cool and minimalistic, with counter seating that only runs 12 chairs deep. The service is equally simple, with an automated ticket machine near the entrance from which guests place their orders. There are only three noodles to choose from – the regular tsukemen ($80), wagyu tsukemen ($130) and the tokusei wagyu tsukemen ($160). We go for the most expensive option, which comes with around 150g of noodles topped with a slice of Kobe beef, bamboo shoots, cabbage, nori and half a soft-boiled egg. The main attraction, of course, is the meat, which is the same Ozaki beef used at Wagyumafia. The brisket is used here, chosen especially for its balanced fat-to-meat ratio. It’s served as a large, thin sheet and, torched to our requested medium, melts like warm butter on the tongue. Tokusei wagyu tsukemen If wagyu is the star though, then the dipping sauce is the soul. At Mashi No Mashi, the complex and layered base is made

Up until now, Meter Chan’s enjoyed a pretty solid track record in the restaurant business. He co-founded Butao King in 2010 during the early days of the Hakata ramen craze, and after parting ways with the noodle bar-turned-chain, became a pioneer of the tsukemen trend, opening Kakurega Ramen Factory in Sham Shui Po. These restaurants succeeded because they focused on one thing and did it well. It’s a proven formula that Chan adopts once again for his latest venture, Munakata Beef House, which is dedicated to Japanese beef rice.Nestled on a quiet stretch of Tai Kok Tsui, the intimate restaurant only accepts walk-ins and seats a mere handful of customers at a time. Ample effort has been made to give the space an authentic Japanese feel, from the minimalistic décor to the custom-built, plain-wood counter that wraps around the kitchen like a sushi bar.As for the beef rice, it’s served in a smart lacquered box (known as ‘jubako’ in Japanese) instead of a round bowl à la the more typical gyudon preparation. The main draw is the meat, of course, which is sourced from Munakata in Japan’s southerly Fukuoka Prefecture. You can order the round steak from the outer thigh ($168), the sirloin ($368) or a combination of the two ($268). Whichever cut you go for, it’s all served in 160g portions over rice with miso soup, Japanese pickles and a touch of wasabi on the side.We try the lean thigh cut, which is slow-cooked until tender then sliced into thin, 2mm pieces. It’s wonderfully robust and

There’s no beating around the bush. This Mong Kok noodle joint serves, you guessed it, boat noodles. The restaurant wouldn’t look out of place in Thailand with its retro designs and wooden furnishings. But the spotlight is on its signature dish, which comes in almost 10 variations. We recommend going for the Angus beef with pad thai noodles ($68), where the soup comes with a gorgeous beef flavour with a hint of spiciness. The beef itself is seriously tender and tasty to boot, accompanied by chewy beef balls and brisket. 

上環必列者士街近年變得越來越熱鬧，除了多得「世一」酒吧 Bar Leone 帶旺小街之外，也有型格餐廳如 Jean-Pierre、Salon des Refusés 等先後進駐，而最近又有創新意粉酒吧 Twist Pasta Bar 玩味登場，立即看 Twist Pasta Bar 必試 menu: Photograph: Joshua Lin| Bone Marrow Macaroni 上環 Twist Pasta Bar 風格及必試菜式 Twist Pasta Bar 由主廚 Ben Sears 掌舵，旨在為客人提供玩味創新的 comfort food，主打自家製手工意粉且大膽融入香港特色元素。如加入茶餐廳咖喱風味的牛骨髓意粉 Bone Marrow Macaroni（$180）、配上八珍甜醋的 Stracciatella 芝士（$130），還有靈感源自豆腐花的意大利奶凍（$80）、選用40年老字號齒來香蛋卷炮製的甜餡煎餅卷（$40）等，味道有驚喜。 上環 Twist Pasta Bar 雞尾酒推介 餐廳設有雞尾酒酒吧，將菜式中使用的食材融入調酒中，如黑松露、藏紅花、帕馬森芝士、醃檸檬、新鮮香草，延續了菜式的玩味特色，提供更多元的餐飲體驗。試試以氈酒底帶黑松露 Truffle Sour （$120）或以帶有芝士風味的伏特加酒基酒調製成的 Caprese Martini ($120)。     Photograph: Joshua Lin     Twist Pasta Bar地址：上環必列者士街17號 繼續看： 廣東歌 Disco 熱潮 必追當紅 Cantopop DJ香港酒吧 Bar Leone 登世界第一 2025大閘蟹推介 香港麗晶酒店 x Shake Shack 鵝肝漢堡

Cantonpop 派對、廣東歌 Disco 熱潮自去年開始席捲全港，多場懷舊廣東歌派對輪番登場，全場大合唱的熱烈畫面洗版 Threads 和 Instagram。Cantomania、Beat Friday、DJ Fxlion、DJ 黃志淙等主打廣東歌的 DJ 表演不斷。踏入年尾節日氣氛濃烈，不少活動及派對都加入 Cantopop 元素，想知有咩必跟當紅 DJ、時間表、門票價錢等詳情，即睇內文。 打廣東歌的鬼佬：DJ Fabsabs 一直有留意 Cantonpop 派對圈子的觀眾必定會認識這位出沒於各大廣東歌派對的鬼佬——DJ Fabsabs（Pete）。在香港土生土長的 Pete 自小便熱愛香港文化，自學廣東話之餘更將大家耳熟能詳的廣東金曲融入打碟歌單，鬼佬打廣東歌的畫面成功引起大眾關注。及後加入了 DJ JayMe 創立的 Cantomania，聯同一眾同好包括 Steffuun、阿 Josh 等人到處演出，將廣東歌 Disco 潮流重新帶回舞台。 Photograph: Courtesy fabsabshk 即睇 Cantomania 10-11月 Cantonpop 派對演出時間表： 日落派對 地點：西九文化區博物館道8號香港故宮文化博物館地下低層 Museum Cafe 1 日期：10月17日（星期五） 時間：6pm-9pm 早鳥價：$200  門票：$250（立即購票）   The Patio戶外花園德國啤酒微醺音樂祭2025 地點：九龍紅磡都會道7號都會海逸酒店7樓 The Patio 日期：10月24日（星期五） 時間：7pm-11pm 早鳥價：$390 門票：$488（立即購票）   廣東歌萬聖夜 地點：The Southside LG 露天廣場 日期：10月25日（星期六） 時間：7pm-9pm   維港浪音・紫荊夜航 Neon Beats: Harbour Harmony Cruise 地點：維多利亞港（北角東碼頭登船） 日期：10月25日（星期六） 時間：8pm-11.30pm 早鳥價：$350  門票：$450（立即購票） Photograph: Courtesy fabsabshk 最活躍當紅組合：節拍星期五 Beat Friday 要數 Cantonpop 派對中最活躍的本地 DJ 組合非「節拍星期五」莫屬。由 Ink、波盛和鄒攝組成的 Beat Friday 以廣東歌 remix 為主，重新演繹一首首經典金曲，歌單涵蓋多個年代，不論是genz、90後還是80後都能加入全場大合唱，成功連結跨世代觀眾的集體回憶。三人將廣東歌 Disco 熱潮推向大眾，表演炙手可熱，高峰時更試過一晚走三場，連吳君如、容祖兒、Kenny、AK@Mirror、 193@Error 等藝人明星都曾驚喜現身不同 Cantonpop 派對中。 Photograph: Courtesy beat_friday 即睇 Beat Friday 10、11月 Cantonpop 派對演出時間表： Showtime Sports Bar 地點：尖沙咀諾士佛臺10號騰龍閣3樓 日期：10月17日（星期五） 時間：11.30pm-2.30am 早鳥價：$250（限量50套）  門票：$300   Vibes 廣東 Disco 五小時狂熱 地點：The Mira Hong Kong 5樓 Vibes 日期：10月18日 (星期六)  時間：7pm-12am 門票：$400（立即購票）   維港浪音・紫荊夜航 Neon Beats: Harbour

漢堡包迷注意！香港麗晶酒店與 Shake Shack 帶來全球首度合作，獨家推出限定鵝肝漢堡（$195），將經典 ShackBurger 華麗升級！你可於酒店大堂酒廊，在壯麗維港天際線的映襯下，品嚐由香港麗晶酒店廚師團隊精心選材及炮製豐厚醇美的鵝肝凍，搭配100%安格斯牛肉漢堡扒、濃郁融香的 Gruyère 芝士、焦糖洋葱、黑松露蛋黃醬、香脆洋葱、九芽生菜與細香葱，交織出極盡奢華的滋味。 Photograph: Courtesy Regent Hong Kong   香港麗晶酒店 x Shake Shack 鵝肝漢堡款式及其他美食 想加倍滿足？必試雙層安格斯牛肉鵝肝漢堡（$235），以雙倍滿溢的安格斯肉香伴隨醇厚的鵝肝凍！不可錯過魚子醬薯條（$225），經典金黃香脆的波浪薯條，配搭細膩的法式酸奶 bavarois，配上香葱與飽滿透亮的魚子醬，將酥香、細膩與鮮鹹巧妙糅合。此外，大堂酒廊特別挑選了 Dom Pérignon White Luminous Vintage 2015（$398/杯；$2,280/支）配上鵝肝漢堡，這款充滿活力與表現力的年份香檳，為這場奢華的漢堡之旅更添非凡享受。 Photograph: Courtesy Regent Hong Kong 香港麗晶酒店 x Shake Shack 鵝肝漢堡套餐價錢 酒店提供套餐包括：鵝肝漢堡配 Shack 魚子醬薯條（$370)、雙層安格斯牛肉鵝肝漢堡配 Shack 魚子醬薯條（$410）、鵝肝漢堡配香脆波浪薯條（$250）、雙層安格斯牛肉鵝肝漢堡配香脆波浪薯條（$290）。 香港麗晶酒店 x Shake Shack 鵝肝漢堡推出日期 限定鵝肝漢堡由11月12日至12月12日供應。開賣首日，首100名惠顧任何一款鵝肝漢堡的客人，將獲贈 Shake Shack x 香港麗晶酒店聯名特別版禮品包，數量有限。 香港麗晶酒店 x Shake Shack 推出全球獨家鵝肝漢堡 日期：2025年11月12日至12月12日時間：12nn-10pm地點：香港麗晶酒店大堂酒廊   繼續看： 香港麥當勞展覽購票攻略香港酒吧 Bar Leone 登世界第一 2025大閘蟹推介  

一年一度「The Best Chef Awards」（最佳廚師獎）旨在表揚餐廳背後的傑出人才，匯聚來自世界各地的烹飪專業人士，採用「刀」級評分：「三把刀」表彰最高級別的烹飪大師；「兩把刀」代表該大廚擁有世界級的專業技能；「一把刀」彰顯廚師們對該領域作出的傑出貢獻，而今年全球共有逾700位廚師獲獎，獎項不僅表彰卓越和創造力，更致力於促進全球美食界的對話與合作。2025「The Best Chef Awards」 冠軍由丹麥 Alchemist 餐廳的總廚 Rasmus Munk 冧莊，亞軍由斯洛文尼亞餐廳 Hiša Franko 的 Ana Roš 奪得，第三名是杜拜餐廳 Trèsind Studio 的 Himanshu Saini 。香港方面成績也不錯，共有19位頂尖廚師上榜，當中包括首次獲得一刀獎的 Estro 主廚 Antimo Maria Merone 、口利福主廚 ArChan Chan，以及從二刀獎升級至三刀獎的西班牙日本料理 fusion 餐廳 Andō 主廚 Agustin Ferrando Balbi。 新上榜最佳廚師獎｜Estro 主廚 Antimo Maria Merone 意大利主廚 Antimo Maria Merone 通過現代的烹飪技術昇華拿坡里美食，精緻的嚐味餐單從 Antimo 的家鄉中獲取靈感，每道菜都能喚起他對故人、歷史和童年的豐富回憶。Estro 將全球視野帶入地區美食當中，突顯 Antimo的拿坡里背景，同時展示了他與生俱來的創造力和前瞻性，在香港重新定義了意大利高級餐飲。 Photograph: Courtesy Ho Lee Fook 新上榜最佳廚師獎｜利福主廚 ArChan Chan  口利福一直擔當著香港的新派粵菜先鋒，主廚 ArChan 功不可沒。餐廳承載本土的飲食文化精神，將無數繁華夜生活的集體回憶玩味重現，重新演繹傳統味道，帶來無限共鳴。 Photograph: Courtesy Belon 新上榜最佳廚師獎｜Belon 主廚 Mina Güçlüer 新派法式餐廳 Belob 新任主廚 Mina Güçlüer 於 Belon 紅褲子出身，為行政總廚 Matthew Kirkley 的得意門生，她將其德國和土耳其的生活文化背景融入法式烹飪之中，為餐廳帶來前所未有的獨特風味。全新品嚐餐單及單點菜式，充分展現 Mina 對食材精妙搭配與風味層次的演繹。 19名香港得獎廚師及所屬餐廳： Agustin Ferrando Balbi（Ando）ArChan（口利福）梁經倫（Bo Innovation）Antimo Maria Merone（Estro）Aven Lau（Epure ）葉一南（大班樓)黎子安（Neighborhood ）Eric Raty （Arbor）Guillaume Galliot（Caprice）佐藤秀（Ta Vie 旅）Umberto Bombana（8½ Otto e Mezzo Bombana）Joris Rousseau & David Toutain （Feullie）Maxime Gilbert（Ecriture 已結業）Mina Gűçlũer（Belon）Olivier Elzer（L'Envol）Ricardo Costa （Mono）Richard Ekkebus （Amber）鄭永麒（永）劉韻棋（Tate Dining Room） 2025「The Best Chef Awards」完整名單：https://www.downtownmelody.com/_x/dGhlYmVzdGNoZWZh

香港傳統文化界即將迎來難得一見的非遺文化盛會！為慶祝東華三院創院155週年，東華三院將於2025年10月12日（星期日）舉辦「文武二帝出巡暨秋祭大典」，文武二帝出巡為全港最大型的神靈出巡活動之一，近500人的隊伍陣容鼎盛，重現傳統儀仗盛況，絕對是今年必看的文化活動。 Photograph: Courtesy Tung Wah Group of Hospitals 文武香火 源遠流長 文武二帝，分別是代表文運的文昌帝君和象徵武功的關聖帝君。東華三院自1957年起，每年農曆九月舉行奉祀文武二帝的秋祭典禮，祈求豐收與安康，至今已傳承近70載，並已列入香港非物質文化遺產清單。 重現傳統文武二帝出巡盛況 近500人的巡遊隊伍陣容鼎盛，除展示同治十一年的「肅靜迴避」執事牌外、文武二帝鑾輿、傳統廟宇儀仗及禮生外，更有百尺火龍、長洲飄色、醒獅及舞麒麟助陣。由上環文化廣場出發，途經摩利臣街、皇后大道中、水坑口街及荷李活道，最後以上環文武廟為終點。 Photograph: Time Out Hong Kong 非遺秋祭大典 巡遊結束後，典禮將依循古禮在上環文武廟內舉行。主祭者及東華三院董事局成員身穿長袍玄掛，誦讀祝文，叩首祈福，依次進行七大古神環節，讓你親身感受莊嚴神聖的祭祀文化。 Photograph: Courtesy Tung Wah Group of Hospitals 文化表演及攤位 東華醫院李兆忠大堂將變身成文化體驗區！精彩演出包括中國風 Hip Hop 舞、舞麒麟、變臉等，更設有糖畫、中國結、漆扇、麵粉公仔等攤位，讓參與者近距離感受傳統技藝的魅力。 立即鎖定日期，準備好相機，親身感受這股震撼人心的傳統文化力量！詳情請瀏覽官方網站。

 The World's 50 Best Bars「世界50最佳酒吧」頒獎典禮繼2023年登陸新加坡後再次重臨亞洲，於今日10月8日（星期三）在啟德郵輪碼頭舉行，雲集來自世界各地的酒業專才，齊來祝賀憑頂級雞尾酒體驗而獲表彰的全球同業。今年「世界50最佳酒吧」由香港酒吧 Bar Leone 榮登世一，成為史上首間亞洲酒吧獲此殊榮，同時獲得 The Best Bar in Asia「亞洲最佳酒吧」榮銜，成績斐然，不僅為香港爭光，更為全球雞尾酒文化樹立新標竿！ 而另一間得奬香港酒吧是排名第38位的 Coa。             Photograph: Courtesy The World's 50 Best Bars Bar Leone 榮登「世界最佳酒吧」 Bar Leone 坐落於中環，由調酒大師於 Lorenzo Antinori 創辦人，2023年於蘇豪區開業，2024年起連續兩年蟬聯「亞洲50最佳酒吧」榜首，並於2024年「世界50最佳酒吧」中排名第二。Bar Leone 氛圍輕鬆怡人，酒單出眾，以「cocktail popolari」（意即「大眾雞尾酒」）為理念，旨在營造羅馬鄰里酒吧中當地居民聚首享受咖啡、開胃酒和閒話家常的氛圍，贏得本地人、遊客，甚至酒吧同業的青睞。 2025「世界最佳50酒吧」亞洲得奬酒吧 2025 The World's 50 Best Bars「世界50最佳酒吧」榜單涵蓋29個城市的酒吧，其中八間屬新上榜，分別來自雅典、布拉提斯拉瓦、廣州、利馬、紐約、奧斯陸、地拉那和東京，當中 Hope & Sesame 庙前冰室成為首間來自廣州的入選酒吧（第29位）。東京共三間酒吧躋身榜單，表現為亞洲之冠，其中包括屢次上榜的 Bar Benfiddich（第18位），以及 Virtù（第45位）和新登榜的 The Bellwood（第48位）。其餘亞洲得奬酒吧包括：首爾 Zest （第16位）、新加坡 Jigger & Pony （第九位）、Nutmeg & Clove（第50位）；曼谷 Bar Us （第15位）及 BKK Social Club（第49位）。 View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) 2025「世界最佳50酒吧」完整名單： 排名 酒吧 地點 1 Bar Leone 香港 2 Handshake Speakeasy 墨西哥城 3 Sips 巴塞隆拿 4 Paradiso 巴塞隆拿 5 Tayēr + Elementary 倫敦 6 Connaught Bar 倫敦 7 Moebius Milano 米蘭 8 Line 雅典 9 Jigger & Pony 新加坡 10 Tres Monos 布宜諾斯艾利斯 11 Alquímico 卡塔赫納 12 Superbueno 紐約 13 Lady Bee 利馬 14 Himkok 奧斯陸 15 Bar Us 曼谷 16 Zest 首爾 17 Bar Nouveau 巴黎 18 Bar Benfiddich 東京

香港結業潮持續，連得奬餐廳也要離場！米芝蓮推薦餐廳及榮獲2025 「亞洲50最佳餐廳」第60位的 Testina 在 IG 沉重地宣布於12月結束營業。Testina 感謝客人多年支持，並邀請大家在餐廳結業前再次到來，懷緬美好時光。 香港灶神餐飲集團與意大利 Trippa Milano 合作的現代意大利小館 Testina，由來自米蘭的資深大廚 Marco Xodo 主理，主打精挑細選優質意大利食材，並以「從頭吃到尾」（nose-to-tail）的烹調方式，將原被視為微不足道的動物部位變成佳餚。 菜單以單點及分享菜式爲主，必試頭盤「炸牛肚 」（Trippa Fritta），為意大利經典菜式，將金錢肚炸至外層酥脆、口感煙靭，帶迷迭香及胡椒香氣，配上煙燻辣椒蛋黃醬，看似簡樸卻令人吃不停口。還有「鹽焗鱈魚蓉」（Baccala Mantecato）為經典威尼斯開胃菜，鱈魚經鹽漬處理後，用牛奶熬煮再攪拌成蓉，配搭紅燈籠椒，口感棉滑、味道鹹香，伴上粟米糕一同享用。大家要把握最後機會，來試試這些獨特美食。   繼續看： 香港麥當勞展覽購票攻略Bakehouse 山頂店開幕 The Henderson 中環全新飲食地標  

每年 Time Out 都會為大家探索全球最型格社區，收集全球各地編輯的意見，根據當區的餐飲、文化藝術、多元性、社區聯繫等等評價，再進行統計及整合調查結果，選出「全球 Time Out 最型格社區」。而今年被選為最型格社區首位是日本的神保町；第二位是比利時 Borgerhout；第三位是巴西 Barra Funda；而香港上環則位列30位，繼「2023全球 Time Out 最型格社區」排行第五後再度上榜。 你可能有興趣的文章： 🌆 上環好去處景點推介2025🇰🇷 首間韓式中餐專門店 Noodle Town 進駐上環 🍴 每月更新推介餐廳🍻 香港十月德國啤酒節好去處 看看上環街坊對這區的看法👇 View this post on Instagram A post shared by Time Out Hong Kong (@timeouthk) 上環是香港最繁華的地區之一，自19世紀中期以來，蘇杭街和文咸西街因靠近三角碼頭，成為早期轉口貿易的中心，隨着香港經濟的發展而逐步壯大。今天的上環，仍然保留着歷史悠久的廟宇、古董店和海味店，讓人感受到濃厚的文化底蘊。然而，這裏也融合了現代元素，擁有當代藝術畫廊、個性咖啡店和隱秘的小店，也結集老字號食店以及各式風格的餐廳，正好代表這個社區的多樣性。別錯過「全球最型格街道 2022」的太平山街，更是吸引了眾多遊客和本地居民前來打卡的好去處。無論是尋找美食、欣賞藝術，還是感受歷史氣息，上環處處充滿新舊交融的獨特風光，等待你來發掘。 「2025全球 Time Out 最型格社區」完整名單 繼續看：Bakehouse 山頂店開幕 The Henderson 中環全新飲食地標 十一國慶全港戲院看戲半價！  

每年 Time Out 生活指數調查（Time Out Index），收集來自全球超過50個 Time Out 城市的讀者意見，看看他們對居住地的美食、酒吧、文化、夜生活、社區聯繫等等評價。今年我們收集了全球12,000名讀者及各地城市編輯的意見，再進行統計及整合調查結果，公布今年「2023全球 Time Out 最型格社區」，香港上環於全球40個地區裏名列前茅排行第五，成為亞洲之冠。而全球最型格社區頭三位分別是第一位哥倫比亞 Laureles、第二位愛爾蘭 Smithfield 及第三位西班牙 Carabanchel；至於香港人最愛的日本東京地區 ── 富谷則排行第十位，其餘上榜的亞洲城市包括：新加坡唐人街（第14位）、首爾漢南洞（第25位）、台北中山（第34位）、馬尼拉 Bonifacio Global City（第35位）、大阪道頓堀（第37位）和曼谷 Song Wat（第39位）。    

全球知名 Negroni 雞尾酒慶典「Negroni Week」於9月22日至28日在全球同步展開。世界各地的酒吧與餐廳將透過舉辦一連串活動，支持慈善合作夥伴 Slow Food 推動可持續飲食文化，並以創意調酒訴說故事，展現金巴利為核心的 Negroni 精神。今年，香港有超過100間頂尖酒吧及餐廳參與，推出限定 Negroni 體驗，包括標誌性調酒、國際客席調酒師輪番登場、社區活動等，而參與酒吧與餐廳將把部分收益捐贈予慈善夥伴 Slow Food。立即看看以下重點推介： Bar Leone 開幕派對 由蟬聯亞洲50最佳酒吧的 Bar Leone 打響頭炮，於9月22日下午五時至晚上九時在 Bar Leone 酒吧由聯合創始人 Lorenzo Antinori 領導，以官方開幕派對拉開 Negroni Week 的序幕。派對將邀請 Cassio 駐場 DJ Jamie Maddock 打碟助陣，更有桌上足球機挑戰讓客人贏取 Negroni Week x Bar Leone 特別款 Tee。（提供四款主題雞尾酒$130/杯）   Photograph: Courtesy Lobster Bar 龍蝦吧 x 亞洲50最佳酒吧 Workshop 14 客席之夜 港島香格里拉龍蝦吧由9月22日至28日期間，將推出四款以 Negroni 為靈感的特調雞尾酒，由調酒師 Elmo 採用自家製浸釀原材料調配的雞尾酒。Negroni Week 雞尾酒（各款$158）包括：Reminiscence 為經典 Negroni 的草本新詮，融入檸檬草香，交織泥土芬芳與清新餘韻，喚起悠遠懷舊之情；Reverse Negroni 以黑李子浸釀釋放深邃果醬風味，突破傳統卻保留其靈魂精髓；Young Pal 融合柑橘清新與玫瑰花蕾、青檸葉的細膩甜香；不少得 Classic Negroni 展現完美平衡與優雅風範。 龍蝦吧於9月24日晚特邀越南河內知名酒吧 Workshop 14 舉行客席調酒之夜，提供四款充滿越南風情的特調雞尾，當中包括 Arc of Insanity 為 Negroni 的狂野變奏，注入越南頂級草莓的鮮甜果香，果味奔放與 Negroni 的優雅風華相映成趣。   Qura Bar 壓軸派對 Qura Bar 將於 Negroni Week 推出限定酒單，不論是偏好傳統經典還是渴望創新變化，Qura Bar 的 Negroni 酒單必能滿足酒迷的需求。限定 Negroni 雞尾酒（各款$170）包括： Rallentare 以清新的 Campari Bitter 為基底，巧妙融合手工甜苦艾酒、無花果葉和啤酒花，帶來獨特的口感層次；Pink Walk 融合了 Campari Bitter、卡爾瓦多斯、哈密瓜油糖漿和柑橘，口感清新，富有水果的香甜；Settebello 則結合了 Campari Bitter、Montelobos Espadín Mezcal 梅茲卡爾酒、Bacardí Reserva Ocho 冧酒、Cinzano 1757 Rosso Vermouth 苦艾酒、 Pedro Ximenez 雪莉酒、椰子和 Tonka，創造出深邃而複雜的風味，令人難以忘懷。 此外，別錯過品味 Vintage Negroni（$600）的機會。這款經典雞尾酒融合了來自1980年代的 Campari Bitter、1960年代的 Carpano 甜苦艾酒，以及1970年代的 R. Carmichael & Sons ‘Coldstream’。每一

坐落於中間道11號海員俱樂部舊址，洲際酒店集團全新酒店香港尖沙咀金普頓酒店已經開幕，成為金普頓酒店品牌在全球旗下規模最大的一家酒店，也標誌著該品牌首次落戶香港。 香港尖沙咀金普頓酒店特色 香港尖沙咀金普頓酒店提供495間客房，包括25間套房，全部為海景房，當中更有寵物友好樓層，均在設計細節傾注巧思；每間客房皆配備奢雅浸浴缸，指定房型將透過窗畔雲石框沉入式按摩浴池提升尊貴享受，帶來更高層次的都會旅居體驗。酒店巧妙融合現代奢華設計，結合本地文化與社區連結，重新定義奢華旅宿，為住客締造別具一格的當代旅居體驗。與維多利亞港近在咫尺，毗鄰多個文化地標，地理位置優越，旅客可以輕鬆感受這座城市的多元魅力。 香港尖沙咀金普頓酒店五大餐飲場地 酒店內設五大餐飲場地，包括全天候餐飲空間 Birdsong 日間主打自家烘焙美食，及以 Elephant Grounds 的咖啡豆沖煮咖啡；傍晚搖身一變成為輕鬆愜意的精釀啤酒與葡萄酒聚點；Hillside 以現代手法重塑粵菜；天際池畔酒吧 Swim Club 靈感擷取自拉丁美洲的活力與南地中海的雅緻，讓人在寫意氛圍暢飲輕盈清爽雞尾酒；還有隱藏酒吧 High Dive 僅設八座位（未開幕），薈萃珍稀烈酒與精湛調酒。不可錯過由香港著名米芝蓮餐廳名廚劉韻棋（Vicky Lau）主理的特色餐廳 JĪJĀ 亦將稍後進駐酒店，為香港餐飲界帶來嶄新體驗。 香港尖沙咀金普頓酒店歷史 酒店為「海員之家」重建項目，由已故商人郭炳湘旗下帝國集團於2018年2月獨資投得項目的發展權，大樓低層為「海員之家」私會所設施，中層起是酒店樓層。 香港尖沙咀金普頓酒店地址：尖沙咀中間道11號   繼續看： 施政報告2025萬聖節活動「Spooky Halloween」音樂嘉年華門票發售懶人包Bakehouse 銅鑼灣店推出限定鹽⽥梓海鹽⽜油麵包 想知道香港最新最精彩活動？立即追蹤我們的 YouTube、Facebook 及 Instagram，或按這裏登記，便可以電郵獲取我們最新的定期通訊

Hong Kong’s ever-popular working class lunch of a ‘rice with two sides’ – also known as ‘this this rice’ – has been all over town in recent years, but what’s eyebrow-raising is that even the long-standing bakery Saint Honore is now cashing in on the lunch crowd. A visit to their new location in Prince Edward will reveal a ‘this this rice’ counter tucked amongst shelves of bread and pastries. This lunch menu comprises over 10 Korean-style dishes to choose from, such as kimchi pajeon pancakes, Korean fried chicken, marinated beef, sweet and spicy pork, dumplings, and more. They’ve also got hearty soups like seafood tofu stew and dried pollack fish soup. According to Saint Honore, these dishes are freshly made every day, with some ingredients imported straight from South Korea. Photograph: Yuen Pop by the store from 11am to 7pm for Saint Honore’s ‘this this rice’, available for the promotional price of $50 (original price $68). This includes a base of either white rice, kimchi fried rice, or japchae stir-fried noodles; two choices from the hot and cold dish options; and a soup of the day. Drinks can be added from $12, and customers can also choose to buy the dishes à la carte, priced between $10 to $68. There are even about 10 tables set up in-store for customers to dine in. We visited the branch around 3pm but there was still a decent crowd interested in these food offerings. The majority of these customers were neighbourhood locals, with some people enjoying their lunches di