Hong Kong’s bustling food and drink scene never stops. Every month, we’re introduced to daring concepts where we can sample new local and international culinary creations and inventive tipples.
At Foodie, we’re always hungry for our next bite and the next restaurant to keep us invigorated. Check out our list of the most exciting openings in our city this month and where to dine next.
New restaurants in Hong Kong: March 2026
1. Terrace Boulud
Arguably the most anticipated opening for all of 2026, Terrace Boulud by French culinary icon Daniel Boulud has been a long time coming. It sits perched atop LANDMARK PRINCE’s, replacing long-standing restaurant SEVVA, which closed in mid-2024. This sophisticated brasserie with its attached rooftop terrace is a partnership with Mandarin Oriental, Hong Kong – a first beyond the hotel’s own premises. The seasonal menu highlights classic brasserie dishes, though there is a unique local element on board too in the form of the collaboration dubbed “DB x MO Dim Sum.” Diners can tuck into East-meets-West yum cha inventions by executive chef Aurélie Altemaire, such as the pig trotter and truffle soup dumpling and pastrami, cabbage, and sweet mustard bao.
Terrace Boulud, 25/F, LANDMARK PRINCE’S, 10 Chater Road, Central, 2522 0111, book here
2. Lola María
Chef Edgard Sanuy Barahona, the mastermind behind the success of several popular Spanish restaurants around town – most notably Foodie Forks Best Spanish Restaurant 2025 winner, Aire – has departed Epicurean Group to launch this vibrant independent Spanish eatery on Hollywood Road. At Lola María, classic Spanish dishes like garlic shrimp (HKD150), Galician-style octopus (HKD165), and grilled Padrón peppers (HKD78) sit on the menu alongside chef Edgar’s own inventions; the foie gras lollipop with popcorn (HKD85) and salted codfish doughnut (HKD45) have piqued our interest.
Lola María, Shop D, G/F, CentreStage, 108 Hollywood Road, Sheung Wan, 6916 4351, book here
3. Palate
Modern European small plates are the name of the game at warm and inviting Taikoo Place bistro Palate. For just HKD188 or HKD238 per head, you can treat yourself to two or three small plates plus a bigger “small+” dish. With plates ranging from garlic butter snails (HKD75), to ham croquettes (HKD60), to lobster ravioli (HKD150), to chicken schnitzel (HKD90), the full European gamut is covered here at reasonable prices.
Palate, 2/F, Two Taikoo Place, 979 King’s Road, Quarry Bay, 2784 1021, book here
4. Kuke Shokudo
Oden is the speciality of Kuke Shokudo, a cosy izakaya on Central’s hip Gough Street. This traditional one-pot stew, which particularly hits the spot when the temperature dips, emphasises the natural simplicity of Japanese cuisine. Diners can select from nearly two dozen items up for simmering in the comforting dashi-based broth, including the homemade lotus cake (HKD58), deep-fried tofu balls (HKD30), and beef tendon (HKD45). Kuke Shokudo also serves up a tidy selection of homestyle non-oden Japanese dishes the likes of the slow-cooked ginger pork loin (HKD120) and sukiyaki (HKD188/HKD268).
Kuke Shokudo, G/F, 9 Gough Street, Central, 9848 2348, book here
5. Mara
Restaurants with a general “Mediterranean” theme seem to be all the rage in our city at the moment, perhaps owing to the variety of light, fresh flavours on display. Such is the case with Mara in Sheung Wan, opened by the team by another Sheung Wan favourite, Brewed café. The eatery’s à-la-carte menu is concise and curated thoughtfully, showcasing a handful each of starters and mains. Standouts include the pumpkin fritter (HKD98), scallop crudo (HKD188), and octopus juicy rice (HKD268).
Mara, Shop G01, G/F, OVEST, 77 Wing Lok Street, Sheung Wan, 9179 0569, book here
6. Um Yong Baek
Niche Korean concepts continue to flourish with the opening of the first Hong Kong outpost of Um Yong Baek, where the Busan-style pork and rice soup is the signature dish. Known as dwaeji-gukbap in South Korea, this hearty, soul-soothing recipe comes in two versions at the restaurant: clear (HKD120) and thick (HKD120). Dinnertime at Um Yong Baek sees KBBQ take centre stage.
Um Yong Baek, G/F, 22 Stanley Street, Central, 2688 6600
7. GYU+bar by miyoshi
A custom-built lava-rock kiln takes pride of place at GYU+bar by miyoshi, a Japanese-French wood-fired-cooking concept conceptualised by two culinary masters from Kyoto: Tsutomu Ito of renowned Wagyu kaiseki restaurant Niku no Takumi Miyoshi and female chef Ayumi Matsuda. Aromatic edible-grade lychee wood is used to cook the sleek restaurant’s signature beef dishes of braised Japanese A5 Wagyu brisket char siu (HKD158) and Wagyu harami (HKD268) with charred onion purée and toasted hazelnut gremolata in sticky teriyaki sauce. Wallet-friendly set menus are priced from HKD368 per person for lunch and from HKD688 per person for dinner.
GYU+bar by miyoshi, Shop 401–404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2116 0593, WhatsApp 5596 3580, book here
8. Roru Baru
Though Hong Kong has its fair share of traditional Japanese restaurants, sometimes we crave the creativity of an American-style handroll. An eatery dedicated to the art of handroll perfection, Roru Baru slides into this space quite nicely. The freshly made rolls, including flavour-packed signatures of typhoon shelter soft-shell crab (HKD68) and mala negitoro (HKD68), are crafted to order at this vibey Wan Chai spot. You can go for sets of four (HKD218), five (HKD288), six (HKD358), or seven (HKD428) rolls, but the ultimate menu order is the chef’s pick (HKD588) of seven rolls with an appetiser and dessert.
Roru Baru, G/F, 100 QRE, 100–102 Queen’s Road East, Wan Chai, 6317 5675, book here
9. Ramenya Shima
Top Tokyo ramen emporium Ramenya Shima has made its way to Causeway Bay for its first venture outside of the Land of the Rising Sun. The Shibuya flagship, founded in 2020 by Hiroshi Morishima, is well known for serving up just 60 bowls of its tanrei‑style ramen each day, available in three varieties: shoyu (soy sauce), white shoyu enriched with white truffle oil and black truffle paste, and shio (salt). We’re eager to try the refined yet flavour-intense broth simmered with around 30 premium Japanese ingredients, artisanal noodles crafted with a blend of five flours, and char siu and handmade wonton toppings. This is definitely not your average ramen shop!
Ramenya Shima, Shop 1, G/F, Sugar+, 31 Sugar Street, Causeway Bay, 2602 7068
