12 new Hong Kong restaurants to try in March 2026, from bistros to boat noodles

As Hong Kong shakes off the last whispers of winter, March arrives with a burst of new energy, bringing a fresh wave of openings that span cuisines, concepts and neighbourhoods. This month, the spotlight falls on cross-cultural collaborations – from Daniel Boulud’s long-awaited French brasserie to a Japanese-French bistro wielding a custom lava rock kiln – as well as imports making their local debut, including a cult-favourite Bangkok brand serving luxury boat noodles. Whether you are looking for the city’s first dedicated handroll bar, healthy rice noodles or an intimate new omakase temple, there is something for every craving. Here is a list of new restaurants to visit this March. 1. Gyu+Bar by Miyoshi New Japanese-French bistro Gyu+Bar by Miyoshi has landed at Lee Garden One in Causeway Bay, bringing world-class wood-fire cooking to Hong Kong. The restaurant uses a custom lava rock kiln and lychee wood to achieve precise smoky flavours, with a menu crafted by Kyoto Wagyu steak master Tsutomu Ito and executed by chef Ayumi Matsuda. The food and drink offerings feature premium beef selections, more than 100 curated wines and sakes, and signature cocktails designed to complement the bold, flame-kissed dishes. Shop 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay 2. Terrace Boulud Celebrated chef Daniel Boulud brings French brasserie culture to Hong Kong with the long-awaited opening of Terrace Boulud at Landmark Prince’s in March. Created in partnership with the Mandarin Oriental, the contemporary restaurant marks the hotel’s first dining concept outside its premises. A highlight is the DB x MO Dim Sum collaboration, where French technique meets Cantonese tradition, featuring creations like Lyon-inspired pig trotter and truffle soup dumplings alongside Hong Kong-style shrimp dumplings with XO dip. 25/F, Landmark Prince’s, 10 Chater Road, Central 3. One Duck Lane Modern Chinese restaurant One Duck Lane has opened at the Hyatt Centric Victoria Harbour. The menu centres on signatures such as roasted Peking duck, Chinese culinary classics, premium seasonal seafood and inventive dim sum. The food and drink offering extends to creative cocktails with an Eastern twist, such as the numbing Mala Punch and baijiu-based Peking Sour, complemented by local non-alcoholic favourites. 2/F (West Tower), Hyatt Centric Victoria Harbour Hong Kong, 1 North Point Estate Lane, North Point 4. Mama Dough A small “mom and pop” diner serving authentic Middle Eastern cuisine has opened on the slopes of Sai Ying Pun. The fluffy pita breads are baked in-house and are perfect for dips including baba ghanoush and labneh. The wraps, made with sourdough or wholemeal, make a great lunch with fillings such as chicken shawarma or lamb kafta. End your visit on a sweet note with one of the flaky baklavas. Shop 5, G/F, 21 Western Street, Sai Ying Pun 5. Chef’s Room Upper House has unveiled Chef’s Room, an intimate 10-seat culinary studio within its Salisterra restaurant. Under the guidance of Salisterra’s culinary adviser Ricardo Chaneton of one-Michelin-star Mono, the area offers a space for closer interactions between guests and some of the world’s top culinary talent. The venue hosts exclusive residencies where Chaneton collaborates with chef friends, alongside masterclasses and workshops. This spring’s line-up includes a pizza tasting menu from Max Levy, a residency by Josh Boutwood of two-Michelin-star restaurant Helm, and a unique taco omakase with Miko Calo. 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty 6. Xiang Shang Xiang Fresh from its Michelin Guide success in Beijing and Chengdu, Hunan restaurant Xiang Shang Xiang has officially opened its doors in Tsim Sha Tsui’s Harbour City. The restaurant’s main concept is its use of 24 distinct varieties of chillies from Hunan, each fermented and prepared according to the season. The menu focuses on the four traditional Hunan cooking techniques: steaming, stir-frying, smoking and boiling. Signature dishes include the “five-pepper fish head”, wok-tossed abalone and Beijing roast duck, the latter exclusive to the Hong Kong branch. 401, L/4, Ocean Centre, Harbour City, Canton Road, Tsim Sha Tsui 7. Milkfill Inspired by the timeless art of French patisserie, Milkfill has opened a new branch at IFC following its opening in Tsim Sha Tsui last July. In addition to its range of original pastries and traditional mille-feuille cakes, it is best known for its twist on the classic: the Mille Puff. Featuring delicate, crispy layers of pastry wrapped around a silky smooth custard filling, it is available in original, pistachio and even caramelised pineapple flavours. Kiosk LA19, IFC, 8 Finance Street, Central 8. Yun The latest project from the team behind Murasaki, located conveniently next door, Yun is the latest venture from Taiwanese chef Shih Ching-hui, who used to be with Taipei’s two-Michelin-star Shoun Ryugin and Yu Kapo. View this post on Instagram A post shared by Foodie Queen 👸🏻 (@foodiequeenqueen) The dinner omakase features regional ingredients reimagined through the lens of diverse Chinese culinary traditions. The wide range of fusion dishes includes four-day-aged Himi Kan-buri yellowtail fish paired with mala garlic stem, Shizuoka eel roll presented in the style of Peking duck, and a Vietnamese suckling pig hand roll. 183-185 Hollywood Road, Sheung Wan 9. Jjamppong Jjamppong Jjamppong Jjamppong is the newest Korean restaurant to hit Central, and as the name suggests, the spicy seafood noodle soup takes centre stage. This intimate, open-air restaurant has a humble menu of several variations of the Korean-Chinese noodles, packed with squid, crab, mussels and oysters. Besides the classic spicy jjamppong, it also has a non-spicy version, as well as a rose flavour mixed with cream. 8-10 Wo On Lane, Central 10. Grandma Wong Grandma Wong is a friendly neighbourhood shop most known for its cold rice noodles loaded with fresh vegetables and protein. This unassuming spot, recommended by word of mouth, has quickly built a following for dishes that are both satisfying and healthy. Highlights of the menu include the slow-cooked chicken or char siu cold rice noodles, and for an extra HK$3, you can try the home-made barley tea, lightly sweetened with a subtle hint of lemon. Shop 17, Golden Court, 8 Yacht Street, Tin Hau 11. Thong Smith Already a cult-favourite Thai boat noodle brand, Thong Smith is finally opening its first Hong Kong outpost on March 18 – daringly, just a stone’s throw away from local favourite Samsen. What sets it apart from the average boat noodle stall is its luxurious take on the classic. Expect bowls piled high with Australian Wagyu beef and Kurobuta pork, all swimming in a rich, slow-cooked broth simmered for eight hours and layered with complex Thai spices. In Bangkok, Thong Smith offers some of the most expensive boat noodles you can find. G/F, Spring Garden Mansion, Shop 01-06, 38 Spring Garden Lane, Wan Chai 12. Roru Baru Hong Kong has joined the global handroll craze with the soft opening of Roru Baru, the city’s first dedicated handroll bar. Offering modern Japanese handrolls made to order, the concept is simple: freshly wrapped premium ingredients like uni, Wagyu and lobster handed to you right over the counter. G/F, 100 QRE, 100-102 Queen’s Road East, Wan Chai And in Macau… Pony & Plume Pony & Plume is a new whisky bar at Capella at Galaxy Macau. It is home to more than 650 whiskies curated by renowned whisky consultant Blair Bowman. The bar is organised around eight flavour profiles, featuring a dramatic illuminated whisky pyramid and a cabinet of rare “unicorn” whiskies. Master mixologist Billy Choi leads the cocktail programme with a menu inspired by Macau’s heritage and modern vibrancy. True to its name, the signature drinks and bar bites are infused with aromatic smoke, while the equestrian-inspired design by Moinard Betaille creates an intimate atmosphere. L/1, Capella at Galaxy Macau, Estrada da Baia de Nossa Senhora da Esperanca, Cotai, Macau

12 new Hong Kong restaurants to try in March 2026, from bistros to boat noodles

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}New openings include a Japanese-French bistro, a 10-seat culinary studio, Korean and Thai noodle restaurants, plus a whisky bar in Macau

1. Gyu+Bar by Miyoshi

New openings include a Japanese-French bistro, a 10-seat culinary studio, Korean and Thai noodle restaurants, plus a whisky bar in Macau