Category: China

Ramen lovers now have a compelling new destination to discover in Hong Kong as Tokyo’s acclaimed Ramenya Shima opens its first international outpost at Sugar+ in Causeway Bay, bringing the celebrated craftsmanship of Chef Hiroshi Morishima and one of Japan’s most respected ramen experiences to the city.

A Tokyo Ramen Legend Arrives in Hong Kong

Consistently ranked among Japan’s most revered ramen establishments, Ramenya Shima has earned its reputation as one of “Tokyo’s Three Great Ramen Restaurants”. Since opening in Shibuya in 2020, the restaurant has maintained a rating above four on Japan’s influential Tabelog platform and has been named in the Tabelog Top 100 Restaurants list for five consecutive years from 2021 to 2025. The brand has also received major accolades, including the Tokyo Ramen of the Year Newcomer Grand Prize in 2020 and Tabelog Bronze Awards in 2022 and 2026.

The Hong Kong flagship opened with a soft launch on 7 March 2026 at Sugar+, Causeway Bay’s vibrant lifestyle hub. Chef-Proprietor Hiroshi Morishima personally oversees the opening phase, ensuring every bowl reflects the meticulous techniques and philosophy that made the Tokyo original a must-visit for ramen enthusiasts.

The Art of Tanrei Ramen

At the heart of Ramenya Shima’s culinary identity lies its celebrated tanrei-style broth, known for its light, crisp and crystal-clear character. Prepared fresh each day, the broth is crafted from nearly 30 premium ingredients including Japanese chicken, scallops, clams, aged bonito flakes, sea bream head, kombu and fresh vegetables. The result is a deeply layered soup base rich in umami yet remarkably refined in flavour.

This carefully prepared base is then transformed into three distinctive broth styles. Shoyu ramen features a blend of raw soy sauce and 11 carefully selected varieties of soy sauce, simmered at precise temperatures to unlock depth and complexity. White Shoyu ramen offers a more aromatic profile enhanced with white truffle oil and black truffle paste. Meanwhile, Shio ramen highlights the purity of the broth through a delicate seasoning that lets the natural ingredients shine.

Handmade Noodles and Signature Chashu

Chef Morishima’s ramen noodles are crafted fresh each day using a secret recipe developed from five premium Japanese flours anchored by Hokkaido’s Kitahonami winter wheat. Free from additives and alcohol, the noodles deliver a balanced texture of springiness, smoothness and satisfying chew, designed to harmonise perfectly with the clear broth.

Complementing the ramen are five distinctive chashu preparations that showcase the chef’s technical precision. Braised Pork Chuck Roll Chashu is gently braised for four to six hours to achieve deep flavour and tenderness, while Grilled Pork Belly Chashu is simmered before being seared over charcoal for a smoky finish. Slow-cooked Pork Loin Chashu is prepared over 12 hours for a soft texture, while Smoked Pork Chashu is roasted and finished with Japanese cherry wood smoke. For a lighter option, Slow-cooked Chashu Chicken is marinated and gently cooked to create a delicate savoury bite.

Four Ramen Creations to Explore

The Hong Kong flagship presents four ramen options, each paired with the diner’s preferred broth. Wonton Ramen features handmade shrimp and pork wontons and is priced from HK$118. Chashu Ramen highlights slow-cooked pork loin, braised pork chuck roll and chicken chashu, also from HK$118. Premium Ramen, from HK$138, combines grilled pork belly, chicken chashu, pork loin chashu, braised pork chuck roll chashu and shrimp wontons.

For the most indulgent experience, Ultimate Ramen from HK$158 brings together grilled pork belly, chicken chashu, pork loin chashu, braised pork chuck roll chashu, smoked pork chashu, shrimp wontons, pork wontons and a soft-boiled egg. Guests can also enhance their bowl with additional toppings or enjoy the broth alongside Japanese rice for HK$28.

Exclusive Dishes Beyond Ramen

Beyond ramen, Ramenya Shima Hong Kong introduces exclusive rice dishes and small plates designed to showcase Chef Morishima’s culinary versatility. Highlights include Diced Chashu Donburi priced at HK$58, Fried Chicken Nanban Donburi at HK$68 and the luxurious Truffle Oil and Akatsuki Egg Donburi also priced at HK$68.

Snack options include Homemade Japanese Pork Dumplings at HK$38, Chicken Nanban at HK$48 and Vegetable Salad with the chef’s special dressing at HK$38. The meal can conclude with Almond Panna Cotta at HK$28, a silky dessert that offers a refreshing finish.

During the soft opening period, beverages include Shinsyu Apple Cider and Mountain Fuji Yuzu Citron Cider priced at HK$58 per bottle, alongside oolong tea and assorted soft drinks priced at HK$32 per bottle. Alcoholic beverages will be introduced at a later stage.

An Intimate Ramen Haven in Causeway Bay

Spanning nearly 1,200 square feet, the Hong Kong flagship offers counter seating for 24 diners, creating an intimate setting where guests can watch the ramen preparation unfold. A minimalist exterior adorned with traditional Japanese noren leads into interiors that blend modern design with classic Japanese aesthetics through warm wood tones and refined artistic accents.

To maintain the same standard as its Tokyo flagship, Ramenya Shima Hong Kong serves only 120 bowls of ramen each day during the soft opening period, reflecting the brand’s dedication to craftsmanship and quality.

Ramenya Shima Hong Kong is located at Shop 1, G/F, Sugar+, 31 Sugar Street, Causeway Bay, Hong Kong. The restaurant opens daily from 11:30 a.m. to 3:00 p.m. and from 6:00 p.m. to 9:30 p.m. during the soft opening period. For enquiries, guests can call (852) 2602-7068 or email cs@ramenshimaya-hk.com.

A new culinary landmark is rising in Central — and it is not just The Henderson. This September, Akira Back, the globally acclaimed Japanese-Korean-American dining concept by Chef Akira Back, opens its doors at The Henderson, Hong Kong’s newest architectural icon. With 27 restaurants worldwide in cities like Paris, Dubai, Singapore and Seoul, this debut marks a long-anticipated homecoming for one of the world’s most adventurous chefs — and it is nothing short of extraordinary.

Chef Akira Back: From Snowboard Slopes to Global Plates

Born in Seoul and raised in Aspen, Chef Akira Back turned a professional snowboarding career into culinary stardom — and that fearless spirit infuses every dish. At his Hong Kong flagship, you and your loved ones can expect a genre-blending tasting journey where Japanese precision meets Korean soul and American flair.

The signature AB Tuna Pizza — drizzled with ponzu aioli and white truffle oil over sashimi-thin tuna slices — sets the tone. Then comes Toro Tartare with caviar and a nine-condiment Gujeolpan tasting board, Wagyu Short Ribs sous-vide in tribute to his mother’s Galbi-jim, and signature rolls like Brother From Another Mother (unagi, foie gras, tempura). Every plate tells a story. Every dish is a chapter of Chef Back’s bold, global journey.

Design That Moves With You

Step into a world designed to enchant. Created by AB Concept, the space mirrors a “culinary symphony.” At the entrance, a swirling water-vortex sculpture sets the tone. Inside, gold-leaf ceilings, pink marble counters, velvet textures, and art by Chef Back’s mother create a space that is personal, playful, and powerful. The signature sushi bar offers a front-row seat to the artistry, while private dining rooms promise intimate, immersive experiences with graffiti ceilings and bold design accents.

Signature Sips & Seasonal Surprises

At the bar, Millim-style cocktails channel Chef Back’s Korean roots with flair — from the spicy Gochujang Michelada to the floral Four Islands Highball and the citrusy Yuzu White Negroni. A tightly curated wine list spans Burgundy to Piedmont, and soju and shochu options elevate every pairing. Seasonal tasting menus and limited-edition creations will keep every visit new — and unforgettable.

Where to Find It

Located on the 5th floor of The Henderson, Akira Back Hong Kong is just the first of three ground-breaking dining destinations set to transform Central’s skyline. Open for lunch, afternoon drinks, and dinner seven days a week, this is not just a restaurant — it is a lifestyle destination for those who crave experience alongside elegance.

🍽️ Reservations are now open at akirabackhk.com
📞 +852 9733 8988
📧 akirabackhk@hld.com

At Akira Back Hong Kong, expect a dining experience where flavour, form, and feeling collide — a modern culinary performance on one of the city’s most iconic stages.

After months of anticipation, Hong Kong Disneyland Resort has officially launched its 20th Anniversary celebration—and it’s every bit the magic we hoped for. If you have read our earlier preview Hong Kong Disneyland 20th Anniversary: A Most Magical Party, you already know this year-long party promises an unforgettable experience. Now that it’s live, here’s your insider guide to what’s actually happening, what to expect, and why 2025 is the perfect time to revisit the kingdom of dreams.

The Celebration Has Begun: Grand Debuts & Glowing Skies

The anniversary festivities launched in spectacular Disney fashion. On opening night, Main Street, U.S.A. transformed into a luminous runway for over 1,000 guests, including local stars and creators. Mickey, Minnie, Duffy & Friends debuted new 20th anniversary outfits before fireworks and a custom drone show lit up the night sky with the Castle of Magical Dreams as the shimmering centrepiece.

The celebration rolled into the night with a DJ-led Fantasyland dance party, live character appearances, and Disney Princesses taking over Cinderella Carousel for magical meet-and-greets unlike any before.

New Daytime Parade: “Friendtastic!”

What’s a party without a parade? “Friendtastic!” is the biggest in Hong Kong Disneyland’s history. The 30-minute extravaganza features 11 stunning floats, over 100 performers and 30+ characters across classics and Pixar favourites. Highlights include:

• Mickey’s live drum float leading the energy
• Baymax and his Megabot squad
• Zootopia’s Officer Clawhauser dancing on a city skyline float
• Duffy and Friends in a vibrant tropical street scene

With immersive choreography and costuming, it’s more than a visual feast—it’s a high-energy, heart-warming tribute to friendship and fun.

New Castle Show: Disney Friends Live

At the heart of the celebration is “Disney Friends Live: Party at the Castle!”, a vibrant new castle stage show that blends concert theatrics, oversized party props and beloved Disney stars from Aurora to Goofy. Expect dazzling costumes, interactive segments, and high-energy performances made for all ages.

Night Spectacle: Momentous – Party in the Night Sky

Already a park favourite, “Momentous” is now bigger than ever. The enhanced nighttime show features drone choreography, 3D castle projections, animated fountains, and a dazzling finish where Mickey’s silhouette forms a glowing “20” in the sky. New story scenes inspired by Moana, Coco, and other modern classics breathe fresh life into this beloved spectacle.

New Dining & Exclusive Merchandise

Taste the party with special-edition eats across the park:

• Mickey & Friends Giant Sundae
• Grand Tea Party Set at Main Street Corner Café
• Party Family Feast at Royal Banquet Hall

And yes—there’s merch. Over 300 exclusive items are available, from light-up headbands and SouvenEAR Mini Party Hats to custom anniversary photo frames, pins, and park-themed plushies.

Plan Your Visit

Whether you’re returning to relive the magic or experiencing it for the first time, Hong Kong Disneyland’s 20th anniversary is a celebration of joy, nostalgia, and new beginnings. Visit www.hongkongdisneyland.com to book tickets, browse hotel deals, and preview the full anniversary lineup.

You can now enjoy:

• Non-stop 2-Day Fun Ticket: Add just HK$100 to your 1-Day Ticket for a second day of magic
• Free SouvenEAR Mini Party Hat for early ticket holders (until 27 September 2025)
• 20th Anniversary-themed hotel stays and dining packages

For the full experience, download the HKDL Mobile App to plan your schedule, reserve attractions, and access exclusive PhotoPass downloads.

Cathay Pacific has officially reopened The Bridge, its beloved lounge at Hong Kong International Airport (HKIA), marking the beginning of an exciting new chapter in the airline’s global lounge transformation. Nestled near Departure Gate 35 in Terminal 1, The Bridge welcomes travellers with a completely refreshed aesthetic and a slew of thoughtful enhancements that blend comfort, culture, and culinary delight into a seamless airport experience. Soon, The Bridge will become the first Cathay Pacific lounge to feature biometric check-in — a step forward in seamless service.

The First Step in a Global Lounge Evolution

The reopening of The Bridge is the first milestone in Cathay Pacific’s ambitious lounge enhancement plan. As part of a broader HK$100 billion investment into aircraft, lounges, cabin products, and digital innovations, the airline is set to roll out upgraded flagship lounges not only in Hong Kong but also in Beijing and, for the first time, New York.

With the upcoming renovation of The Wing, First — scheduled to close on 23 May and reopen in 2026 — as well as The Wing, Business, Cathay Pacific is ensuring that its premium experience remains uninterrupted. During this period, The Deck will be enhanced and will temporarily serve First Class passengers, alongside ongoing access to The Pier, First and The Pier, Business lounges.

A Space Crafted Around You

What makes The Bridge’s revival so special is its deeply human-centric approach. “Our goal was to create a space that feels genuinely welcoming — one that reflects our commitment to thoughtful, human-centric design,” shares Guillaume Vivet, General Manager Customer Experience Design at Cathay Pacific.

Every element — from the scent and lighting to the ambient music — is carefully orchestrated to create an atmosphere of calm, comfort, and elevated elegance. The result is a retreat-like environment that invites you to relax, recharge, and truly savour your pre-flight time.

The aesthetic of The Bridge leans heavily into warm, residential design cues. Cherry wood, travertine, black granite, and artful screen dividers bring an organic sophistication to the space. These are complemented by lush greenery, curated furniture, and select pieces from Cathay’s Gallery in the Skies collection — a signature art initiative that further grounds the lounge in a sense of place and culture.

Two Culinary Worlds, One Refined Lounge

The Bridge is cleverly split into two distinct sides, each offering its own culinary narrative. The left-hand side immerses you in Cantonese classics, while the right-hand side introduces an international palette — both tailored for the discerning traveller.

The Left: A Celebration of Chinese Heritage

Step into a culinary journey steeped in tradition. The Noodle Bar — a Cathay hallmark — returns with signature dishes such as wonton noodles and dan dan mian, complemented by a rotating menu of regional delicacies including braised beef shin with cauliflower and biangbiang noodles.

Adding depth to this experience is The Nook, a brand-new concept offering savoury bao, scallion pancakes, and a roaming dim sum cart serving made-to-order delicacies. This extension of the Noodle Bar invites you to indulge in small plates that are big on flavour and cultural significance.

The Right: Global Flavours and Premium Pampering

For First Class passengers and Cathay Diamond members, the right-hand side of the lounge offers an exclusive oasis. At the Food Hall, front-of-house ovens serve oven-to-plate comforts like beef bourguignon and Provencal vegetable casseroles. These are paired with fresh bakes, salads, and desserts for a hearty yet refined meal.

The Bar, with its panoramic runway views, invites you to sip on artisanal cocktails, barista-crafted coffees, or a glass of fine Champagne. Socialise with Cathay’s skilled bartenders or simply relax in solitude — either way, it’s an experience made to match the mood.

Personalised Privacy: The Solo Chair Experience

For those seeking a moment of quiet reflection, The Bridge now features a dedicated relaxation area outfitted with bespoke Solo Chairs. Designed for ergonomic comfort and subtle privacy, these cocoon-like seats are ideal for reading, working, or simply soaking in the lounge’s tranquil vibe.

Plan Your Next Journey

As Cathay Pacific continues its multi-year lounge transformation, The Bridge offers a tantalising preview of what’s to come. With Beijing and New York lounges on the horizon, and other enhancements at HKIA in the pipeline, the airline is clearly making good on its promise to reshape the travel experience — not just in the air, but from the very moment you arrive at the airport.

Whether you’re flying out of Hong Kong or transiting through, The Bridge invites you to take a moment for yourself. With its thoughtful design, cultural depth, and elevated service, this reimagined lounge is more than a stopover — it’s a destination in its own right.

For more information, visit www.cathaypacific.com.

If there’s one party you absolutely need to RSVP to this year, it’s the 20th anniversary celebration of Hong Kong Disneyland. Launching officially on June 28, 2025, the resort is set to transform into an epic year-long bash—one that combines high-energy performances, a record-breaking parade, and nighttime magic under the stars. Whether you’re a lifelong Disney fan or just looking for an unforgettable escape, this is your golden invitation to experience Disney like never before.

Red Carpet Ready: The Pre-Party That Kicked Things Off

The celebration officially began with a glittering preview: the “20th Anniversary Magical Red Carpet Party”. Over 500 media personalities, Disney superfans, and influencers from across Asia and the U.S. gathered at Main Street, U.S.A. to witness the debut of Disney’s new anniversary-themed outfits and entertainment. Mickey Mouse, Minnie, Duffy and Friends, plus Disney Princesses like Aurora, Tiana and Belle stunned in never-before-seen partywear. The star-studded fashion showcase was a vibe—sparkles, fog jets, LED screens, and even cold pyro effects gave major festival energy.

Three Unmissable Shows—From Sunrise to Fireworks

Disney Friends Live: Party at the Castle!

First up, this 15-minute pop concert-style show is pure Disney joy. With pumping beats, show-stopping choreography, and a brand-new anthem, it’s hosted right in front of the Castle of Magical Dreams. You’ll catch Mickey, Duffy, and your favourite Princesses decked out in party-exclusive outfits. The visuals? Next-level. Think giant balloons, colourful banners, fog effects, and cold pyrotechnics. It’s the perfect midday pick-me-up that screams, “Let’s celebrate!”

Friendtastic! Parade: Bigger, Bolder, and Totally Iconic

Making history as the largest parade ever at Hong Kong Disneyland, “Friendtastic!” is a 30-minute extravaganza featuring 11 jaw-dropping floats and over 100 performers. Mickey and Friends kick it off, followed by fan favourites from Encanto, Zootopia, Big Hero 6, Monsters, Inc., and more. Red Panda Mei, Isabela, and Officer Clawhauser are just a few new faces making their first HKDL appearances. And yes, there’s a float that literally recreates Casa Madrigal from Encanto. Iconic.

Momentous: Party in the Night Sky!

When night falls, the sky becomes the stage. This is HKDL’s most ambitious nighttime spectacular ever. “Momentous” blends projection mapping, drones, lasers, water fountains, fireworks, and even flames to immerse you in Disney storytelling like never before. Watch the Fairy Godmother light up the sky with a glowing “2” and Mickey head, forming the stunning 20th anniversary emblem. It’s a moment of pure, heart-tugging magic you’ll carry home long after the party ends.

What’s New? Food, Merch, and Magical Memories

Over 80 All-New Party Bites

Because no party is complete without great food, you and your crew can dive into 80 brand-new food and drink options across the park and hotels. From whimsical desserts to limited-edition snacks, there’s a treat for every tastebud (and Instagram feed).

300+ Pieces of Anniversary-Exclusive Merchandise

The fashion doesn’t stop with the characters. Shop over 300 exclusive items in the anniversary merchandise collection—ranging from plush toys to apparel to accessories. With six unique collections to choose from, there’s something to match every aesthetic, whether you’re cottagecore, maximalist, or classic Disney-core.

Complimentary Party Photo—No Filters Needed

Capture every magical second with a free digital photo via Disney PhotoPass. Pose with Mickey, laugh with your friends, or strike a power stance in front of the castle—your memories will be professionally shot and instantly downloadable through the Disney PhotoPass mobile app.

Stay, Play, and Celebrate All Night

After the day’s excitement, wind down at one of HKDL’s resort hotels, now offering the Magical Party Room Pack. These rooms come decked out for celebration and include special hotel recreation activities where you can create your own keepsakes. Plus, guests get a surprise complimentary gift—just one more way the party magic keeps going even in your dreams.

Keep Your Eyes Open for Surprise Invitations

Throughout the park and hotels, you’ll find hidden party invitations. Whether it’s balloon art, latte art, or shop mirrors, each element is a delightful prompt to celebrate. Take a selfie, strike a pose, and share the magic with those closest to you.

Plan Ahead and Be Part of History

With a full year of surprises planned, Hong Kong Disneyland’s 20th anniversary is more than a party—it’s a once-in-a-generation experience. Whether you’re reliving your childhood memories or creating brand new ones with friends, this is where fairytales meet the future. So go ahead: save the date, book that ticket, and get ready to shine with Mickey and the crew at the Most Magical Party of All.

Calling all Singaporean Disney fans! Buy a designated 1-Day Ticket between now and July 26 and you’ll receive a complimentary 20th Anniversary SouvenEAR Mini Party Hat (worth HK$59). Designed with Disney icons like Mickey, Duffy, and shimmering anniversary sparkles, it’s the perfect cherry on top of your Disney look. Tickets are available on the official website, Agoda, Klook, Pelago, and Traveloka.

Yonna Yonna Gelato, a brand-new concept from Okinawa’s award-winning Yanbaru Gelato, makes its global debut in Hong Kong at The Twins in Kai Tak, opening its doors to the freshest gelato crafted daily from succulent fruit grown in Japan’s prime ‘Southern Paradise’ orchards.

Yonna Yonna Gelato’s quality is assured through scrupulous selection of seasonal fruit and plants airlifted directly from the island prefecture, which are swiftly transformed in store into mouth-watering, creamy gelato bursting with flavour. Delivering fruity freshness, healthy goodness and pure, natural taste, and reflecting the relaxed tropical vibe of Okinawa – ‘yonna yonna’ means ‘taking time to enjoy life’ in the local dialect – each flavour glistens with the bounty of the local harvest.

Dressed in soothing hues and natural materials, the airy 500 sq.-ft shop presents 11 vibrant flavours of the delicious frozen dessert served by the cup (HK$48 each). Headlining the joyful selection is Orange Vanilla Mascarpone, a Yanbaru Gelato classic whose masterful blend of sharp citrus and sweet vanilla with rich cheesy overtones won the Japan National Grand Prize in 2015.

The ripe, juicy aromas of Okinawa’s fruit trees and green fields shine through in other signature flavours like the vegan-friendly Pineapple & Tankan Mandarin, a true original whose citrussy deliciousness comes from the natural crossbreeding of ponkan (a mandarin-pomelo hybrid) and navel orange.

Other innovative vegan gelatos certified by the Japan Vegan Association include Nakijin Watermelon, a signature flavour replete with native watermelon renowned for its exceptional sweet taste; Okinawa Mango delivering intense aroma and sweetness; and Katsuyama Shikuwasa featuring the vitamin- and mineral-packed Okinawan lime.

The house speciality of Premium Milk folds in the famous creamy milk of Hokkaido, while Lejima is a harmony of red sweet potato native to Iejima and marvellous milky aromas. Marron Glaces is the perfect choice for winter when chestnuts unleash their heart-warming notes – a texture-rich gelato of chestnut cream, purée and fresh nutty chunks. Black Sesame harnesses the earthy, toasty savouriness of the beloved Japanese superfood, and Dark Chocolate is enhanced by the pure, rich quality of the Caraibe cocoa blend from French chocolatier Valrhona.

Containing less sugar and fat, Yonna Yonna gelato is a healthier choice than traditional ice cream. Its standout Okinawa Mulberry Tea recipe is also high in iron and dietary fibre. A range of caffeine-free Herbal Teas (HK$18 each), freshly brewed with Okinawa treasures like protein- and vitamin-rich Moringa, Guava, and Shikuwasa, extends the wholesome vibe.

The new gelateria is a chic offshoot of Yanbaru Gelato, an internationally acclaimed gelato chain with six shops in Okinawa, named after the scenic forested Yanbaru area of the island heralded as Japan’s Southern Paradise. Among its many accolades, the chain is a frequentGrand Prix winner of the Gelato International Competition, and its consultants, Taizo Shibano and Katsuya Yonemori, became national heroes when they claimed first and second place respectively at the 2017 Gelato World Cup in Palermo, Italy – the first Asians to triumph over local masters of the globally adored Italian frozen dessert.

Yonna Yonna Gelato pursues an eco-conscious ethos through sourcing local Okinawa fruit with luscious flesh yet slight external imperfections that would otherwise be wasted – a practice that is not only sustainable but also supports local farmers in a prefecture where some 300 million yen of substandard fruit and plants are discarded each year. Food safety and quality can also be closely monitored by working directly with farms.

The inviting shop is proud to be the first retail outlet to open in Tower II of The Twins, Kowloon East’s new lifestyle shopping and commercial complex. Fronted by a lawn for outdoor enjoyment of its fruity delights, the eye-catching exterior features five colourful layers of perforated metal mirroring the swirls of gelato. Inside, there is seating for six people in a calming ambience that echoes the natural beauty of Yanbaru National Park – realised through the likes of heavy-grained wood and sand-coloured paintwork.

“We could not have chosen a better place to launch our new global concept of Yonna Yonna Gelato than Hong Kong, whose urban vibrancy is a stunning counterpoint to the vibrant natural flavours of our unique Okinawa gelato,” says Mr Kazuo Kokuba, Founder of Yanbaru Gelato. “We are indebted to our gelato maestros, Shibano san and Yonemori san, whose ingenuity in curating enticing new tastes ensures our gelato continues to stir the imagination, ignite the palate and garner international acclaim.”

Yonna Yonna Gelato is located at Shop G16, Tower II, The Twins, 12 Muk Chui Street, Kai Tak, Kowloon, Hong Kong and is open daily, from 12:00 noon to 9:00 p.m. on Monday through Thursday, and 11:00 a.m. to 10:00 p.m. on Friday, Saturday and Sunday.

The bustling streets of Hong Kong’s SoHo neighbourhood now have a new heartbeat, as Habyt, the world’s largest flexible housing provider, unveils its latest venture – Habyt Bridges. In a remarkable collaboration with Hong Kong’s Urban Renewal Authority (URA), Habyt Bridges breathes new life into nine iconic tong lau buildings, blending heritage preservation with modern co-living conveniences. This unique development promises to deliver an affordable, stylish, and sustainable co-living experience while honouring the rich architectural and cultural heritage of Hong Kong.

Heritage Preservation Meets Modern Living

Habyt Bridges goes beyond traditional co-living concepts by meticulously restoring nine tong laus, preserving their mid-century architectural charm while introducing contemporary comforts synonymous with the Habyt brand. Each building, outfitted with vibrant accent furniture, retro wall art, and energy-efficient fixtures, embodies the harmonious integration of old and new. Habyt Bridges represents a commitment to heritage preservation, as it creates 38 fully-furnished rooms with options ranging from single private rooms to two-bedroom apartments. These spaces start at an accessible monthly rate of HK$7,888, inclusive of utilities, internet, and cleaning, making it ideal for both locals and expatriates seeking flexible living in Hong Kong.

Community Building and Cultural Engagement

At its core, Habyt Bridges is more than a living space – it is a vibrant community hub. Through a range of thoughtfully designed events focused on wellness, knowledge-sharing, community building, and impact engagement, Habyt Bridges fosters connections among its residents and the local community. The unique Artist-In-Residence Programme invites local artists to live at discounted rates, enriching the community with creativity and culture. As a debut event, American artist Rabi painted a mural at Wa In Fong, setting the tone for future artistic endeavours and emphasising Habyt’s dedication to supporting local artistry.

Environmentally Friendly Living Initiatives

Habyt Bridges is deeply invested in sustainability. In alignment with Environmental, Social, and Governance (ESG) values, Habyt Bridges incorporates solar panels to power communal spaces, provides accessible recycling options, and actively reduces plastic usage by eliminating single-use plastic bags. Residents are encouraged to adopt eco-conscious habits through regular communication on the 3Rs: Reduce, Reuse, and Recycle. The addition of two community farms on the property also allows residents to engage in sustainable practices, blending modern urban living with a commitment to environmental stewardship.

Experience the Future of Co-Living at Habyt Bridges

With a deep commitment to cultural heritage, community engagement, and environmental responsibility, Habyt Bridges sets a new standard in co-living. This project not only preserves the architectural charm of Hong Kong’s historic SoHo district but also offers an inclusive, vibrant lifestyle for a diverse community. Whether you’re a young professional, an artist, or a sustainability enthusiast, Habyt Bridges provides a home where modern comforts and rich heritage come together seamlessly.

Discover a new way to live, work, and connect with the community at Habyt Bridges. Embrace the charm of Hong Kong’s cultural heritage with the convenience of flexible co-living.

CHINESOLOGY dips into the past to bring fresh delights to spring with the launch of an exquisite dim-sum brunch experience evoking nostalgia, heightened by a free-flow option that stars the famed Chinese-inspired cocktails of the house. Reviving traditional savoury and sweet fancies of the 1980s with a touch of modern joie de vivre, the opulent Chinese dining destination in ifc mall, Central, helmed by acclaimed culinary expert Saito Chau, celebrates Hong Kong’s golden years of cuisine and culture.

The new weekend brunch captures a nostalgic essence that aligns perfectly with Chef Chau’s culinary philosophy of exquisite presentation, innovative concepts and authentic recipe offerings. His dim-sum creations are a testament to his meticulous craftsmanship, honouring the centuries-old culinary art while incorporating a tinge of innovation. Revisiting favourites from the past five decades, the menu presents cherished dishes that have gradually disappeared from Hong Kong’s culinary scene due to their intricate preparation.

Back to the ’80s Dim Sum Brunch” (served from 12 noon to 3pm, HK$588 per adult and HK$488 for children aged three to 11) begins with Chef Chau’s ‘Five Fortune’ appetiser of five tantalising creations on one inviting plate. A blast of sour-sweet flavours, Free Range Egg Mousse, Vinegar sees egg yolk smothered in velvety whipped-egg foam. Chilled Botan Shrimp, 20-year Huadiao is an umami Shaoxing wine-soaked treat; Hong Kong-treasured Jumbo Razor Clam bears a fiery Chilli kick; and the refreshing Italian Tomato, Seaweed, Vinegar marries tastes of Italy and Japan. A winning combination of pickled Scallion, fruity Roselle and tangy Vinegar rounds off the five taste-bud-awakening bites.

Soup is the house signature Sea Cucumber, Winter Melon, Bamboo Fungus, Carrot Oil, Chicken Oil, Superior Soup, beloved for the richness of its collagen-packed chicken broth and the nutritious boost of the prized marine delicacy.

The main is a choice from a tempting trio of dishes: Lobster, Sergestid Shrimp Sauce, Handmade Rice Flour Rolls, the most luxurious of cheung fun, freshly rolled, steamed and smothered in fragrant sakura-ebi sauce; Free Range Chicken, Wild Mushroom, Lotus Root, Chives, the freshest chicken dish imaginable, paired with vegetables of contrasting textures; and Premium Dried Abalone, Goose Web, Secret Recipe Sauce (add HK$298 per person), a gourmet’s dream – South African 33-head dried abalone stewed with chicken and Chinese ham, then slathered with Chef Chau’s special fish-maw accompaniment.

The free-flow dim-sum selection comprises 11 savoury creations, with four being specially recommended. The chef’s childhood favorite, Siu Mai Quail Egg, receives a healthier twist with lean minced chicken replacing the traditional, oilier pork mince. Siu mai, first introduced during the Yuan Dynasty (1279-1368), holds a significant place in Hong Kong dim sum, and this unique variation featuring quail eggs evokes the charming dim-sum culture of the ’80s.

The story of xiao long bao, a renowned soup dumpling, traces back nearly 150 years to the Shanghai suburb of Nanxiang. At CHINESOLOGY, the culinary team honours this heritage with its Minced Pork Xiao Long Bao dumpling, featuring a thin wrapper (less than 1mm thick) meticulously folded into at least 18 delicate twists.

The Weekend Brunch dim-sum menu also showcases a sensational rendition of Egg Yolk Corn Starch Pudding, a crisp-fried, diamond-shaped delight with a collagen-filled soup centre. This exquisite dish, once a humble street food in Beijing, rose to prominence during the Qing Dynasty court and subsequently became a beloved staple in ’50s-’60s Hong Kong dim-sum establishments. Chef Chau masterfully melds savoury flavours by simmering aged chicken and Yunnan Jinhua ham to create a rich broth, which is then combined with egg and encased in a golden batter. The result is a tantalising interplay of crispy, soft and liquid textures – a culinary marvel that Chef Chau modestly calls ‘bite-sized soup’.

Known for its heart-warming qualities, congee plays an essential part in Hong Kong culinary culture. Chef Chau’s Wild-caught Mottled Spinefoot and 15-year-old Tangerine Congee delivers a delightful oceanic aroma without any overpowering fishy taste. He elevates the flavour profile by infusing the fragrant essence of aged peel from his personal collection. Top-quality tangerine peel, valued for its health benefits, is in limited supply, making it a prized ingredient.

Translucent Har Gow, Tiger Prawn, Minced Pork, and the vegan-friendly Kale, Vegetable, Dumpling – enclosing green goodness instead of the usual prawn – are other delectable steamed treats. The light, multilayered coat of Mushroom, Pepper, Puff Pastry uncovers a savoury spiciness. Other fried wonders are Crispy Shrimp, Spring Roll with carrot and cabbage, and the syrupy crunch of the classic Guangdong village treat of Fried Wonton, Sweet and Sour Sauce (right) – due to the auspicious yuanbao (Chinese gold ingot) shape at its heart, this wonton is typically served at wedding banquets.

You should also try their classics like Steamed Mini Sticky Rice with Minced Pork, Egg Yolk and Lotus Leaves, unveiling a fragrant combination of tender meat and egg yolk wrapped in lotus leaves, while Handmade Rice Flour Rolls, cooked with the chef’s secret recipe for Hong Kong XO sauce, presents an irresistibly umami-packed experience that is not to be missed.

There are eight unlimited dim-sum dessert pleasures including two stellar sweet soups. Tragacanth Gum, Pistachio is the chef’s recommendation, a premium twist on almond or walnut that blends 40 handpicked Iranian pistachio nuts in each bowl and is thickened with natural tragacanth gum, a natural gum from tree sap. Pink Guava, Pomelo, Konjac soup swaps out the usual mango for super-sweet guava, with root vegetable jelly adding healthy texture.

The much-travelled teahouse classic of Egg Tart is another recommendation, made by Chef Chau with Australian full-cream milk and homemade cookie dough in a faithful rendition of the authentic Hong Kong recipe that will evoke memories of the city’s past glories.

Chinese puddings are headlined by Sponge Cake, Sugar, a white, fluffy steamed rice cake typically cut into triangles and bought from hawker stalls of yore. The house recommendation of Black Sesame Glutinous Roll is a ’70s and ’80s dessert tradition that reminds of an old-fashioned film roll; its 18 handmade layers and alluring sesame aroma conjure the spirit of old Hong Kong. Originating from Taishan in Guangdong and prepared like a cupcake but steamed in the bowl then left to cool, Cup Cake, Red Bean, Sugar Cane (right) is a nostalgic, chewy-textured, sweet rush of ubiquitous red bean.

Equally enticing are the chilled delights of luscious Coconut Cake, Split Peas, which resembles panna cotta, and citrusy Passion Fruit Pudding, featuring a velvety texture enriched with healthy chia seeds and coconut milk. Both desserts offer refreshing indulgence.

The “Back to the ’80s Dim Sum Brunch” free-flow drinks option at HK$288 per person underscores CHINESOLOGY’s exuberant Tang-ren essence, reflecting the grandeur and glamour of the Tang dynasty when spirited feasts were all the rage, and heady Hong Kong in the booming 1980s.

Three cocktails from the mixology team’s extraordinary collection fusing Chinese tradition with Western techniques are featured. Bamboo Punch(original price HK$128, right) stars Shanxi’s bamboo leaf-infused Chu Yeh Ching Chiew stirred with homemade five-spice cordial and sparkling wine. The West-East vibe continues with Southern Sidecar (original price HK$108), which blends VSOP Cognac with kumquat liqueur and ginger spice. The Florist, featuring Widges London dry gin, homemade jasmine and floral tea syrup topped up with tonic water, is exclusively served at the Weekend Brunch.

Wine lovers can also complement the delightful dim-sum experience with fine French pours: sparkling Saint Louis Blanc de Blancs Brut, and Le Bosq Rouge or Blanc from Languedoc-Roussillon. Those in the mood for mocktails may sip CHINESOLOGY Lemonade (original price HK$90), an effervescent mix of lemongrass, lychee and sparkling water, or The Ruby (original price HK$90), a fruity cranberry, pineapple, orange passionfruit concoction fizzed by ginger ale. Unlimited Herbal Tea and Orange Juice are also available.

“Hong Kong is a vibrant hub of Cantonese dim-sum culture, and we are thrilled to recreate beloved ’80s classics, celebrating the meticulous craftsmanship and personal touch of this culinary tradition,” says CHINESOLOGY Culinary Director Saito Chau “Our new weekend brunch experience aims to capture the nostalgia of traditional teahouses, presenting a delightful setting that brings the joy of the ’80s era to life.”

CHINESOLOGY’s vibrant interiors enhance the carefree mood of brunch, melding the sophistication of grand Chinese mansions with contemporary styling. Plush banquettes and chairs in bold hues, rich textures, a jazzy, chequered floor, and a double row of patterned glass panels dividing the space induce relaxed refinement against the stunning backdrop of Victoria Harbour. Three private dining rooms, each seating 10 people, encourage business entertaining, or social or family get-togethers, in the beating heart of the city.

CHINESOLOGY is located at Shop 3101-3107, Level 3, ifc mall, 1 Harbour View Street, Central, Hong Kong, and is open daily from 12 noon to 3 p.m.; and 5 p.m. to 10 p.m.

For more information, please visit www.chinesology.com; for reservations, please visit chinesology-reservation, or email inquiry@chinesology.com, or call (852) 6809-2299.

Mondrian Hong Kong’s visually striking, innovative and iconic design is inspired. By people. People, like design luminary Karin Krautgartner of byKK Design, and an eclectic selection of inspirational local and international artists who are pushing the boundaries of creativity and imagination.

The hotel’s design lead, Krautgartner ,was inspired by the captivating architecture, breathtaking views unique location of the property in relation to its surrounding water, a recurring feature in the hotel, as well as the rich history of Hong Kong’s lively fishing villages and the renowned tailors who ply their trade in the hotel’s vibrant Tsim Sha Tsui neighbourhood. All this was then interpreted as part of the Mondrian Brand’s positioning being a modern cultural fairytale, sleek & sculptural and an oversized imagination.

Mondrian Hong Kong’s distinctive triangular windows with sweeping harbour and island skyline views formed the concept of each room as a private lookout, offering inspirational vistas and in- tensely personal connections with Hong Kong.

“It is like standing on the bow of a ship and looking out at Victoria Harbour or Tsim Sha Tsui’s unique Neighbourhood,” says Krautgartner. “You can relax and witness the ever-changing elements of the city outside from the comfort of your own cocoon. Every moment of the day or night, sun or rain, is magical in a city like Hong Kong. You’re immersed in the spectacle, the vibrant life of the harbour, the neon wonderland beyond and the mountains framing the scene.”

Krautgartner says the precinct’s exhilarating mix of old and new provided a rich vein of inspiration. The people who really inspired her were Tsim Sha Tsui’s famous tailors, with their sumptuous walls of fabrics, secret techniques and mysterious boxes full of needles, threads, buttons and chalk.

This bespoke culture flows through all of the hotel’s guest rooms and suites; from the geometric perfection of the “curated wall”, inspired by sewing boxes and full of objets d’art and little treasures, to the minibar, concealed in a mirrored pedestal, with a black sewing box on top concealing snacks and amenities.

The theme even continues into the lush bathrooms, clad in exquisite Ceppo di Gres tiles inspired by the pebbled beaches of Hong Kong’s outer islands. Here, the featured piece is an oversized two-piece mirror, stitched together with illuminated optic fibre ‘thread’.

Mondrian Hong Kong – Sensory Arrival & Magical Journey

You can step from Kowloon’s kinetic chaos into the sanctuary of the Lobby, with soaring ceilings and a stunning showpiece glass mosaic of a magical underwater dancers, based on the photography of Christy Lee Rogers. This is a transitional space where you can immediately dive into the world of Mondrian, entering an oversized portal under an arch, where a showstopping glass chandelier is alive with water bubbles.

The fairytale engravings found the corridors, depicting a plethora of fantastical, chimerical underwater creatures, are inspired by Hong Kong’s surrounding water, and the city’s origin as a fishing village and its magical evolution. The lifts with multiple mirrors placed in a triangular formation conjure thoughts of the game ‘Tangram’, a Chinese invention and widely played throughout Hong Kong.

On the 38^th floor , AVOCA (which means the meeting of water) is colourful, eclectic, and theatrical. Here, the ‘lookout’ theme is carried to its logical conclusion, with highlights including a DJ desk that seems to float in mid-air, video installations, bold black and white flooring, sumptuous curtains, and murals by cutting-edge local street artists, glass and light art, and spectacular mirrored walls. Simple Bao, a self-taught artist born and bred in Hong Kong specializes in freestyle murals and illustrations. Her stunning piece for MONDRIAN HONG KONG features a water goddess-like figure intertwined with elements from the Hong Kong skyline, reflecting the imperfect beauty of water. And local visionary Wong Ting Fung has created a large scale black and white mural interpreting the views and neigh- bourhood surrounding the hotel

And renowned local designer Joyce Wang has lent her creative touch to the interiors of Carna, the hotel’s flagship contemporary Italian steakhouse helmed by the ‘world’s greatest butcher,’ Dario Cec- chini, with a nose-to-tail concept. Wang’s vision has resulted in a celestial setting that exudes a truly distinctive ambiance. From the elegant marbled ceilings to the opulent curtains and the innovative utilization of lamp-light, every element is thoughtfully crafted to perfectly complement the cuisine and transport diners to a realm of pure ecstasy.