We first noticed the trend when Kerry Hotel, Hong Kong opened its doors in 2017 in Hung Hom along with its unique dining concept, Dockyard. This gourmet hotel food hall is right on the harbour front, with sweeping views of Hong Kong’s skyline and an array of quick-service, kiosk-style eateries alongside a fully serviced bar – all within a sleek, industrial-inspired setting. There’s a foosball table and a stage set up for live music. For dining in, there are both high tables and long, communal tables. All ordering is done online or through an app, and the cuisine ranges from cult Korean fave Bobbybox, to modern Indian, to local dishes like char sui rice and wonton noodles. We like it very much. And if you happen to be staying at the hotel for an extended period of time, you’ll be spoiled for choice if you don’t want to venture far.

Dockyard Hong Kong


Next came the refurb at Eaton Hong Kong in Jordan and the opening of a similar stall concept, Foodhall. With a mixture of vegetarian and carnivorous delights, ranging from well-known brand CoCo ICHIBANYA for Japanese curry rice to cool new fusion options, the vibe is lively and the options plentiful.

Eaton Foodhall Hong Kong

Eaton Foodhall

Then more recently came Bayfare Social at new hotel Rosewood Hong Kong at Victoria Dockside in Tsim Sha Tsui – read our recent review. The chic set-up is referred to as open, gastromarket-style dining and includes spectacular views and a Spanish chef at the helm known previously for his work at el Willy in Shanghai and Komune in Wong Chuk Hang (a favourite of ours).

And now we have BaseHall in Central. We were excited to see what would open in the space formerly the domain of Grappa’s Cellar at Jardine House, as it would need to be a big concept to fill the historic spot. BaseHall seems to be doing the trick. With 10 home-grown concepts joining the fold, nicely spaced out, the bar is operated by the Mandarin Oriental staff, and there are DJs and live music at night. BaseHall has enjoyed an unexpectedly popular opening despite COVID-19 challenges.

BaseHall Hong Kong


This new high-end food hall concept completely solves the problem of trying to decide where to dine between fickle friends who all feel like eating different cuisines together or those wishing for a vegetarian experience while their pals are going meat heavy.

What’s your take on the elevated food hall concept? Will you embrace the choices or does it make it even harder for you to decide on your dinner?

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