GBA Lifestyle News
Food & Drink News
By Stacey Marcelo | June 8th, 2024

Ya hungry? Look no further than our handpicked list of new restaurants to check out in the GBA this June. From new openings, guest chefs and new menus, these emerging hot spots are awaiting your RSVP now!

Chef Cary Docherty returns to Lobster Bar and Grill at Island Shangri-La

Renowned chef Cary Docherty is making a triumphant return to Island Shangri-La’s Lobster Bar and Grill. After a brief break, he is back with refreshed concepts designed to captivate both loyal patrons and a new generation of diners. Rather than disrupting tradition, Docherty refines beloved classics while introducing new surprises. The signature Seafood Tower features lobster, king crab, oysters, prawns, and sashimi arranged on gleaming silver tiers. The Beef Wellington is another favourite with the flakiest pastry, unveiling a perfectly cooked fillet steak when sliced.

New to Lobster Bar and Grill is a sumptuous Sunday Brunch, which combines great food, good vibes, and an eye-catching Bloody Mary trolley. Expect a spread of seafood delights including prawn cocktail, freshly shucked oysters, and their signature lobster bisque. For mains, choose from roast beef, lamb or pork served with all the trimmings, or grilled or poached whole Boston lobster with garlic or lemon butter. Leave room for dessert and don’t miss the triple chocolate mud pie, banoffee pie, yuzu meringue pie, and apple tart tatin. A free-flow drinks package is available.

We are mega fans of Chef Docherty’s burgers and are happy to report that they are back! Try the Panko-crusted Alaskan pollock fish burger. Another in-demand burger by Hong Kong foodies is the Gourmet Sweetbread burger which combines roasted veal sweetbread, braised morels, honey peas, black truffle, and roasted garlic puree, all nestled between a lightly toasted potato bun.

Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong; +852 2820 8560

Highland Park x Hong Kong Cuisine 1983

Highland Park, the legendary distillery known for its exceptional single malt Scotch whiskies, has partnered with acclaimed Chef Silas Li from Hong Kong Cuisine 1983 for an exciting collaboration. Timed perfectly for Father’s Day, this exclusive promotion, available from 16th to 30th June, celebrates the launch of Highland Park’s Vintage 1990 Release. Limited to just 20 sets, the exquisite eight-course menu with whisky pairing is priced at $3,000 per set, with the option to add on the Highland Park Vintage 1990.

Building on the success of their previous launch of the exclusive 54 Year Old, this menu combines an East meets West approach to celebrate the Vintage 1990 Release. Each dish is meticulously crafted to incorporate a range of Highland Park whiskies, from 12 to 30 years old. Infusing whisky into the dishes requires careful precision to enhance the natural flavors of the ingredients, creating a harmonious balance that showcases the distinct nuances of each whisky.

Indulge in dishes like Baked Whelk and Minced Pork with Matsutake Mushroom, Zucchini Flower Stuffed with Roasted Duck Glutinous Rice, and Wagyu Beef Cheek Foie Gras Wellington with Whisky Chanterelles Mushroom Sauce. Other highlights include Milk Poached Egg with Whisky Morel Sauce, Sautéed Italian Morel Mushroom with Prawn Mousse, and Steamed Fish Maw Stuffed with Scallop Mousse and Whisky Sichuan Spicy Sauce. This East-meets-West dining experience showcases familiar yet unexpected flavors.

1/F, 2-4 Tsoi Tak Street, Happy Valley; +852 2893 3788



Shake Shack has teamed up with the talented folks at Bar Leone to create a concoction that will take your milkshake game to a whole new level. Brace yourself for a daring flavor fusion as crunchy bacon, luscious vanilla, silky egg yolk, warm oaky Bourbon and biting black pepper collide. And guess what? It’s not just any ordinary shake, it’s their first-ever boozy shake. But don’t worry, there’s a non-alcoholic version too. We know it sounds strange but trust us, it’s worth a try!



Experience the vibrant flavors of Vietnam at Café East in New World Millennium Hong Kong Hotel this summer, as guest chef Quang Le, Executive Sous Chef of their sister property, New World Hoiana Beach Resort, brings the tantalizing tastes of Hội An Ancient Town to the dining table. From 12 June to 14 July, indulge in a dinner buffet feast featuring over 20 authentic Vietnamese specialties. Chef Quang skillfully enhances each dish with his own unique ingredients and condiments.  A rotational menu showcasing dishes like Gỏi Cuốn (fresh spring rolls), Bánh Xèo (Vietnamese egg pancake), Vũ Đại (braised fish in clay pot), Bò Lúc Lắc (beef stir-fry with capsicum and oyster sauce), and iconic Bánh Mì (Vietnamese pork sandwich) will be on offer. Savor classic favorites like Phở and Bún Chả Hà Nội (northern Vietnam vermicelli noodles with grilled pork). The buffet also features Seafood on Ice, Teppanyaki Lamb Rack, Roast Premium Beef, Assorted Robatayaki, and Braised Abalone with Duck Feet.

Available from 6:30 to 9:30PM daily. The buffet is priced at HKD738 per adult and HKD518 per child (Monday to Thursday), and Friday to Sunday (including public holidays) is HKD788 per adult and HKD548 per child.

Café East, New World Millenium Hong Kong, 72 Mody Road. Tsim Sha Tsui East; +852 2313 4222

Calling all dessert enthusiasts!

If you love desserts, this is one not to miss. The Mira Hong Kong’s French-Japanese restaurant, Whisk, has joined forces with guest Pastry Chef Mandy Siu, for Pop Up Brunch over two weekends in June. Having honed her skills at prestigious establishments like l’Atelier Joel de Robuchon, Gaddi’s, and L’Envol, Chef Siu opened her own patisserie, Finessence, and was recognized as SCMP 100 Top Tables (2021) “Best Pastry Chef”. Experience her signature creations, like the Tropical Madeleine with Mango & Passion, Pistachio St. Honore, and Chocolate Flan in Crispy Puff Pastry Tart, as well as two original desserts, including a refreshing twist on Kakigori shaved ice-cream. Chef William Lau will complement the brunch with exquisite dishes like Char-grilled Lobster, French Pigeon with Nettle, and Brioche with Smoked Butter.  The pop up brunch is available on 22-23 & 29-30 June, from 12pm – 3pm and is priced at HK$638 for 8 courses. Tickets available at

5/F, The Mira Hong Kong, Mira Place, 118 – 130 Nathan Road, Tsim Sha Tsui; +852 2315 5999 or


Presenting Aubrey After Dark

As part of the celebrations of its 60th anniversary, Mandarin Oriental, Hong Kong has kicked off “The Aubrey After Dark”, a new luxury nightlife series created in collaboration with Hong Kong nightlife legends Andrew Bull, aka DJ El Toro, and Marina Bullivant, together with London’s Cosmo Webber, fashion photographer, DJ and music producer.

Every Friday from 10pm, The Aubrey transforms into an upscale haven for nightlife enthusiasts seeking innovative beats inspired by London, New York, and Paris’ underground scenes. Following the success of the first two Friday nights, The Aubrey welcomes DJ Tommy Gold and DJ Jessica Wong on June 14. Entry is priced at $150 and includes a welcome drink. Buy your tickets here.

25/F, Mandarin Oriental, 5 Connaught Rd Central, Central


Tong Chong Kitchen: New Asian Food Court in Taikoo Place Now Open

The much-awaited Tong Chong Kitchen, a vibrant and modern Asian street-food concept in Quarry Bay’s Taikoo Place, is now open. With 210 seats, the food court offers a diverse range of local and Asian cuisine at wallet-friendly prices. Expect comforting Cantonese classics like cha chaan teng-style sets, Hainanese chicken rice, Hong Kong-style roasted meats, steamed dim sum and two-dish rice combos. You will also find a Pan-Asian Noodle House, as well as Japanese and Indian favourites. 

When mid-afternoon fatigue strikes, quench your thirst with Taiwanese-style beverages including oolong bubble milk tea, homemade lemon tea, brown sugar bubble latte, and fruit-infused teas for a much-needed boost.

Throughout the month of June, all diners can enjoy a 20 percent discount on all dine-in and takeaway orders at Tong Chong Kitchen. Open 8AM to 7PM, Monday to Friday.

2/F, Devon House, Taikoo Place, 979 King’s Road, Quarry Bay

Sushi Kissho by Miyakawa to open at Raffles at Galaxy Macau

Galaxy Macau™ is set to open Sushi Kissho by Miyakawa this June, the first international venture by Chef Masaaki Miyakawa and led by Executive Chef Hironori Satake. Known as one of Japan’s prestigious sushi masters with three MICHELIN stars, Chef Miyakawa brings his expertise in edomae sushi to Raffles at Galaxy Macau™.

The dynamic omakase menu offers a unique and exceptional experience to patrons, guided by the changing seasons. The restaurant’s philosophy revolves around a deep appreciation for nature’s seasons and a commitment to the art of sushi-making.

Highly skilled sushi chefs, including Hironori Satake, trained by Miyakawa himself, ensure precision and care in every sushi piece. Chef Miyakawa blends Edomae sushi tradition with Hokkaido influences, delivering delicate small plates that highlight umami and a harmonious balance of flavors and textures. With perfectly seasoned shari rice, each sushi piece reflects the essence of its ingredients, offering a culinary journey that showcases Miyakawa’s love for the craft.

Level 2, Raffles Hotel, Galaxy Hotel, Estrada Da Baia Da Nossa Senhora Macau; +853-8883-2221

Coming up…..

Feuille and Racines to host one-night-only six-hands dinner

This is one not to miss!

Feuille and Racines, two newly awarded Michelin-starred French restaurants in Hong Kong, are joining forces for a special collaboration dinner on July 3. Led by Executive Chef Joris Rousseau, Feuille will host Chef Romain Dupeyre and Chef Adrien Castillo from Racines for a memorable evening of French cuisine with a local twist, showcasing their culinary techniques and honoring fresh, summer ingredients.

Feuille’s focus is on vegetable-centric, light, and mouthwatering plates, while Racines embraces tradition and originality with reimagined family recipes from the South of France. The collaboration aims to celebrate French gastronomy and offer guests an unforgettable dining experience. The six-course dinner is priced at HK$2,288 per person and guests will receive Racines’ homemade plum jam and Feuille’s handcrafted kombucha to take home.

For reservations and more details, visit or contact