A round-up of our favourite eats and drinks for the month

Grand Majestic Sichuan

Grand Majestic Sichuan by chef Theign Phan introduces a reimagined Weekend Brunch inspired by the bold, smoky flavours of traditional Sichuan shao kao barbecue. Available every Saturday, Sunday and Public Holiday, the new experience brings a spicier, flame-kissed twist to the restaurant, featuring generously seasoned ingredients enjoyed with refreshing cold dishes and lively Chengdu-style vibes.

The experience opens with a selection of bright cold appetisers such as Crisp Sichuan Vegetable Pickles, Chilled Celtuce Strips and Sichuan Peppercorn Jellyfish, followed by punchier warm starters like Firecracker Crispy Tofu and Chilli Oil Pork Wontons. At the centre are large-format mains inspired by open-flame barbecue, including Whole Calamari, Spiced Fish Collar, Garlic Butter Tiger Prawns and Chilli Salt Three Yellow Chicken. Unlimited classic sides such as Mapo Tofu, Fish Fragrant Eggplant and Sichuan Chilled Noodles complete this indulgent Sichuan brunch experience. SG

Where: Shop 301, Alexandra House, 18 Chater Road, Central

Santa Nata

Located on Central's Lyndhurst Terrace, Santa Nata brings its cult-status Portuguese tarts to Hong Kong with a fresh, Hong Kong-tuned take on the classic Pastel de Nata. Each tart is handmade on-site using a traditional laminated pastry and silky custard, baked in small batches throughout the day so they’re served warm from the oven. The Hong Kong outpost offers a compact menu built around three signatures: the caramelised Pastel de Nata; a reimagined Pão de Deus, or "God's Bread" inspired by local coconut buns; and the Santa Nata Brioche, a traditional Portuguese croissant-shaped brioche that can be paired with nata cream. What sets the bakery apart is its commitment to constant rotation – alongside the core offerings, Santa Nata will introduce new limited-edition pastries and seasonal creations every month, keeping the menu fresh and exciting for repeat visitors. SG

Where: 25-27 Lyndhurst Terrace, Central

Marrow

This summer, Marrow arrives in Hong Kong as a two-month pop-up grill concept in Wan Chai’s Lee Tung Avenue, running from 1 July to 31 August . Led by chef Chris Ma, the restaurant reimagines classic meat-focused dining through lesser-known cuts, open-fire cooking, and bold, unexpected flavours shaped by Hong Kong’s culinary landscape. The menu blends familiar grill formats with modern twists, starting with dishes like Sichuan Beef Tartare and Drunken Quail before moving to the signature "Typhoon Shelter" Roasted Bone Marrow. On the grill, highlights include Australian Wagyu Bavette, New Zealand Lumina Lamb Loin served with Taiwanese magao pepper sauce, and Tomahawk Pork Chop, alongside other mains such as Yellow Croaker Fish with Pepper & Salted Egg Emulsion and Blue Crab Rigatoni. Desserts close the meal on a nostalgic note with options like Chocolate Chip Cookie Tiramisu and Croissant "Pain Perdu". SG

Where: 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai

Mosu Hong Kong

Mosu Hong Kong unveils chef Bruno Jeong’s new summer menu. A deeply personal culinary narrative shaped by his recent honeymoon travels across Korea and Europe, the menu celebrates summer’s peak bounty through refined, heartfelt creations. Standouts include the Foie Gras and Bokbunja, where velvety foie gras terrine is crowned with bright bokbunja raspberry jelly; Crispy Tilefish in Coconut, paired with sweet Hami melon, fresh coriander and Chinese celery; and the deceptively simple Ssuk, Onion & Scallop, featuring raw scallops topped with onion soup and an ethereal ssuk foam.

Travel-inspired plates shine as well, such as the Blue Lobster, Crown Daisy, Romesco, a nod to Jeong’s time in Spain with charcoal-grilled blue lobster matched to a tangy fermented kumquat-crown daisy sauce and classic Spanish romesco. The Lamb Loin & Tomato “Army Stew” reimagines the beloved Korean comfort dish with premium New Zealand lamb loin, green peas and kidney beans gently simmered in a bright summer tomato sauce, finished with a smooth potato purée. There's also the Summer Squash Rice cooked in a Cast Iron Pot with Grilled Freshwater Eel, Jeong’s personal take on the prized ingredient. The menu concludes on a refreshing note with a vibrant Watermelon and Five-Flavor Berry Granita, a light, memorable finale that captures the essence of the season. SG

Where: 3/F, M+ Tower, West Kowloon Cultural District, 38 Museum Drive, Kowloon

Kimpton Tsim Sha Tsui

Kimpton Tsim Sha Tsui Hong Kong brings a touch of Dior’s summer radiance to its venues this July with a limited-time Dioriviera “Summer Garden Afternoon Tea” at Birdsong. Running from 2 to 26 July, the experience pairs the floral notes of Dior’s perfumes with a refined afternoon tea inspired by a sun-drenched garden. The selection opens with a Fig Scone served with apricot lavender honey jam and clotted cream, followed by savoury bites including Foie Gras with blood orange, caviar-topped Gravlax Salmon Blinis and Tuna Tartare on Shiso Crisps. On the sweet side, guests can enjoy a Rose Raspberry Mousse Shortbread, Tonka Blood Orange Cake and a delicate Daisy Pear & Almond Tart. The tea is complemented by signature drinks such as a matcha crowned with a Dior motif, a nutty mocha reimagined with orgeat syrup, and a refreshing rose blanc espresso.

Extend the experience poolside at Swim Club, where a rotating selection of Dioriviera-inspired cocktails and mocktails are served. Curated by beverage director Benjamin Boyce, the drinks translate Dior’s signature floral profiles into playful libations, from a vodka-based raspberry and lemon creation to a tequila grapefruit spritz, alongside alcohol-free options inspired by Lucky and Jasmine des Anges. Guests who enjoy the Dioriviera menus will also receive an exclusive invitation for a complimentary fragrance consultation and a curated Dior Beauty sample kit, redeemable at the Dioriviera Summer Event or the Dior Beauty Boutique at K11 Musea. SG

Where: 15/F and 50F, 11 Middle Rd, Tsim Sha Tsui

The Lobby Lounge at Regent Hong Kong

The Lobby Lounge at Regent Hong Kong presents A Cinematic Taste of Hong Kong in collaboration with the Hong Kong Film Directors’ Guild. Curated by executive chef Calvin Choi and The Lobby Lounge head chef Raymon Ip, the experience reimagines memorable moments from Hong Kong cinema through refined local dishes, where each plate captures themes of memory, tradition, longing and quiet emotion. Highlights include Lobster & Prawns Wonton Noodle Soup, featuring handcrafted wontons filled with lobster and fresh prawns in a silky dried flounder broth enriched with lobster oil; Char Siu Egg Rice, made with tender house-roasted Ibérico pork collar and applewood-smoked bacon rice, topped with a crisp-edged free-range egg; comforting Premium Black Angus Beef Balls & Mantis Shrimps Beef Bone Marrow Soup; Hokkaido Tokachi Adzuki Bean Put Chai Ko, a nostalgic steamed cake elevated with premium adzuki beans, caramel and crushed pistachios; and Hong Kong Style French Toast layered with crunchy peanut butter, coated in cornflakes and finished with salted egg yolk butter and local honey. SG

Where: Lobby, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Salisterra at Upper House Hong Kong

Upper House Hong Kong has launched a new Hong Kong-inspired afternoon tea at Salisterra, available daily until 31 October 2026. Created by Hong Kong-born executive sous chef Tony Leung, the menu offers a contemporary reinterpretation of local culinary traditions. Think, house-made siu mai topped with mushroom X.O. sauce, corned beef sandwich layered with mild cheddar and peanut butter for subtle crunch, and a savoury caramelised oyster & ginger tarte tatin. Together, these dishes form a heartfelt and modern tribute to the city’s flavours. AY

Where: 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty, Hong Kong

Woobar at W Hong Kong

W Hong Kong has unveiled “A taste of Tokyo” afternoon tea at Woobar, featuring a delightful fusion of Japanese-inspired flavours, bold Indian tapas, and refreshing summer desserts. Highlights include shrimp and scallop tartare with sea urchin and brioche toast, as well as wagyu roast beef paired with dashi soy jelly. On the sweeter side, guests can enjoy Miyazaki mango jelly with roasted green tea and Japanese rice pudding with Yamanashi peach, among other treats. The special afternoon tea is available from 1 July to 30 September 2026. AY

Where: 6/F, 1 Austin Road West, Kowloon Station, Kowloon, Hong Kong

Tarte by RH

Tarte by RH returns to its roots with the opening of its first permanent flagship at The Southside. What began in 2020 as a single caviar tart created by chef Rania Hatoum at a private dining table has quietly grown into one of Hong Kong’s most distinctive luxury food stories. The new space feels more like a refined jewel box than a traditional store, with a chilled counter showcasing the day’s fresh tarts and a curated selection of rare pantry finds displayed along the walls. Soft textures, warm lighting and a palette of cream and deep green create an intimate setting where each tart is presented like a small work of art. To mark the milestone, the flagship introduces the Hong Kong Style Caviar Egg Tart, a buttery, golden egg tart crowned with Kaviari caviar limited to just 50 pieces a day. Alongside the tarts, the store offers a thoughtful edit of premium caviar, bottarga and truffle products, while also serving as the home for Tarte by RH’s bespoke gifting and private dining experiences through chef Hatoum's exclusive RH Fine Dining. SG

Moët & Chandon

This summer, Moët & Chandon invites champagne lovers to celebrate through moments made to be shared. Inspired by the sun-drenched spirit of Saint-Tropez, the maison brings its signature joie de vivre to Hong Kong with exclusive dining and drinking experiences across 10 distinguished restaurants and bars – featuring bespoke menus, free-flow pours, golden-hour specials and curated tastings from day to night. At the heart of of this celebration is the iconic Moët & Chandon Brut Impérial, with its joyful fruitiness and effortless pleasure. Completing the summer story is the new Ice Impérial Limited Edition by Pharrell Williams, the world’s first champagne crafted specifically to be savoured over ice. SG

JIJA by Vicky Lau

Cheffe Vicky Lau continues to bring her unique interpretations of Southwestern Chinese and Yunan-ese cuisines with six new dishes that celebrate summer. Starting with a Crab Meat Avacado Tart, the canapé sized bite is a flurry of flavours, melding avocado with shredded coconut and umami tarama (a cod roe mayonnaise) alongside crab meat. Crisp butter lettuce gives crunch and a tart salsa verde cuts through the richness.

Our tasting included the Pork and Mushroom broth, a clear consommé of shiitake mushroom and Japanese komb in which a fragrant fennel-y pork dumpling sits. An equally nourishing but more robust Lily Bulb and Yam Soup follows the dumpling. Seasonal and palate cleansing, the thick soup is infused with a pop of orange comprising carrot, hairy crab roe and tender crab meat.

We opt for the restaurant’s signature pigeon dish before ending the meal with the Yunnan Coffee Parfait, a decadent layered treat with a coffee shortbread base, Chinese black cardamom and caramelized banana and a smooth banana anglaise. As usual, Lau takes her diners on a culinary journey from Southwestern China to France all while sitting in air conditioning overlooking Hong Kong’s fragrant harbour. ZC

Where: 15/F, Kimpton Hong Kong , 11 Middle Road, Tsim Sha Tsui, Hong Kong

See also: French chef Daniel Boulud on bringing Terrace Boulud to the city