Hong Kong’s dining scene welcomes an array of new eateries this May, with a notable emphasis on meat-centric menus, alongside diverse offerings that include Michelin-starred ramen, modern Vietnamese cuisine, and traditional Korean stews.

Among the new openings is The Orient, a steakhouse located in Harbour City, Tsim Sha Tsui, which combines premium dry-aged steaks from Australia, Argentina, Japan, and the United States with Southeast Asian flavors. The restaurant uses a Spanish Josper grill to prepare its meats, featuring highlights such as a Sichuan-spice-crusted sirloin and a rojak-glazed rib-eye. The menu also offers a raw bar selection including tuna, betel leaf, and Hokkaido scallops, paired with seafood dishes like banana-leaf-baked sea bass and tamarind lamb chops. The wine list distinguishes itself by focusing on Asian producers.

In Central, Le Le introduces a contemporary Vietnamese kitchen infused with Chinese influences. The restaurant offers refined reinterpretations of classics, including a lunch set priced at HK$388 and dinner at HK$888. Signature dishes feature elevated chicken pho with fish maw and jinhua ham, duck served three ways, lobster paired with sugar cane, and brined pigeon accompanied by coffee and sticky rice.

Also in Central, Punjab Warriors brings a modern Indian chophouse concept centered on premium meat cuts and robust grills. Specialty steaks such as Tomahawk and T-bone are served with garam masala butter. The menu extends to tandoori chicken tikka, lamb chops, pepper-masala salmon tikka, and indulgent curries like Wagyu beef short rib vindaloo and Wagyu beef shin with bone marrow dum briyani. Beverage options include Indian pale ales, as well as curated selections of gin and wine.

Manmaru, based in Tuen Mun, specializes in Japanese eel prepared using traditional Kansai-style steaming and binchotan charcoal grilling. Fresh eels are delivered daily, with dishes featuring kabayaki (glazed eel), shirayaki (salt-grilled eel) rice bowls, eel skewers, grilled eel liver, and crispy fried eel bones, offering authentic flavors from Shizuoka prefecture.

For sushi enthusiasts, Kinmokusei has launched an omakase concept in Central’s Wellington Street district. Under the guidance of chef Chan Yee-yin, the restaurant eschews fixed menus in favor of a customizable set menu format, with lunch priced from HK$388 for five courses and an eight-course dinner offering. The menu includes signature items such as smoke-aged fish and locally inspired dishes like fermented tofu fried chicken, combining Edo-mae techniques with Hong Kong influences.

Korean comfort food is represented by Budaeok in Central, an offshoot of the popular Korean chain specializing in budae jjigae—an army stew featuring ingredients like bacon, spam, sausages, and kimchi stewed in beef-bone broth. Diners can enhance their experience by cooking instant noodles directly in the hot pot.

Other notable openings include Blanc de Noirs, a champagne bar within the Mandarin Oriental The Landmark that offers a 500-label cellar alongside elevated bar bites and cocktails; a Swiss fondue spot debuting in Kennedy Town; Butter Babe, a British-style jacket potato eatery on Gough Street; Dan Ryan’s Chicago Grill’s expansive new branch in Causeway Bay; and Konjiki Hototogisu’s Cityplaza location in Taikoo, bringing its Michelin-starred clam-based ramen to the district.

These new venues collectively highlight the city’s evolving culinary landscape, presenting a range of flavors and dining experiences for residents and visitors alike.