December marks a vibrant culinary shift in Hong Kong, characterized by highly anticipated restaurant debuts, significant philanthropic efforts from the local hospitality community, and fresh leadership stepping into established institutions across Tsim Sha Tsui, Central, and Kowloon. This flurry of activity underscores the city’s appetite for exceptional dining experiences and community engagement as the year concludes.
New Flavors Emerge Across the City
Tsim Sha Tsui welcomes two major additions, spearheaded by world-class talent and offering contrasting yet compelling visions.
JIJA by Vicky Lau Unveils Yunnan Cuisine: Located discreetly within the Kimpton Hotel, JIJA by Vicky Lau introduces a refined interpretation of the bold, soulful flavors of Yunnan and Southwest China. Conceived as a relaxed Chinese bistro, the venue, named for the lively chatter it hopes to inspire, features Head Chef Sean Yuen’s balanced menu. Highlights include a lightly fiery mushroom salad utilizing matsutake and morels, smoked Three Yellow Chicken infused with pu’er tea, and comforting Yunnan pork fat fried rice. With only 50 seats, the intimate space channels a quiet confidence, serving as a platform for Yunnan’s exceptional indigenous produce and ancient tea traditions.
Swim Club Opens with Rooftop Flair: Just steps away, the Kimpton Tsim Sha Tsui unveils Swim Club, a dramatic 50th-floor rooftop bar offering wide-angle views of Victoria Harbour. Blending Beverly Hills nostalgia with Hong Kong swagger, the venue features striking blue tones, terracotta, and patterned cabanas. Its playful yet precise cocktail program includes creative concoctions like milk-clarified punches and matcha-infused Mai Tais. The culinary offerings lean into elevated California comfort, featuring Wagyu smash burgers and barbacoa duck nachos.
West Kowloon Gains an Italian Gem: Crossing the harbor, Tai Kok Tsui becomes home to Osteria UNO, a new neighborhood trattoria delivering an unexpectedly charming slice of Italy to West Kowloon. The inviting room, filled with earthy tones and vintage touches, sets the stage for exciting, high-quality plates. Key offerings include fresh, house-made pasta, such as tagliatelle with slow-cooked duck ragù, and blistered, generously topped pizzas, with the burrata and ’nduja combination gaining early acclaim.
Culinary Institutions Welcome New Chapters
Established venues across Central are embracing change with new creative energies at the helm.
Mandarin Grill + Bar Enters Fresh Era: Mandarin Oriental, Hong Kong, signals a new direction for its storied dining room with the appointment of Chef Junior Nadje as Chef de Cuisine. Nadje, whose background encompasses disciplined mentorship in top European Michelin-starred kitchens, is already showcasing his style through the Discovery Menu, a four-course experience focused on clarity of flavor, fire, and smoke. This shift precedes a major renovation planned for early 2026, offering diners a preview of the modernized concept.
ARGO Welcomes New Bar Royalty: The award-winning bar ARGO at the Four Seasons Hotel Hong Kong sees a significant change with the arrival of new Beverage Manager Jonathan Gabbay. Bringing an international, narrative-driven approach developed across luxury hotels globally, including his tenure at The Surf Club’s Champagne Bar, Gabbay is set to steer the acclaimed institution toward its next evolution, promising a blend of precision and warmth for patrons.
Hospitality Community Rallies for Charity
The dining sector is uniting to support victims of the recent Wang Fuk Court fire in Tai Po, showcasing profound social responsibility.
All-Star Charity Dinner at Louise: The JIA Group is hosting a major charitable dinner at its Central venue, Louise, on December 9. The event brings together chefs from elite establishments, including Estro, Mono, Andō, 22 Ships, and Leela. Working collaboratively on a multi-course menu, 100% of the proceeds (HK$3,888 plus 10% service charge per guest) will be donated to the Hong Kong Red Cross to support emergency relief and psychosocial services.
Zuma Hosts Terrace Gathering: Zuma Hong Kong is also contributing, hosting a charity gathering on its fifth-floor terrace on December 8. All proceeds from the evening’s Nomikai cocktail menu will benefit Yan Chai Hospital, with Zuma committing to matching the funds raised to maximize support for affected families.
Enduring Seasonal Moments
For celebratory dining, December offers two unique experiences:
Amber’s 20th Anniversary Closes with Prestige: The celebratory climax for Amber at The Landmark Mandarin Oriental occurs on December 16 with an exceptional Dom Pérignon collaboration. Chef Richard Ekkebus joins three influential Asian chefs—Jungsik Yim, Cedric Satabin, and Yusuke Takada—for an “eight hands” menu paired with four Dom Pérignon vintages, marking a luminous pinnacle of the season.
Zoku Revives Sake Cheese Fondue: The Hari Hong Kong brings back its popular seasonal ritual, the Sake Cheese Fondue, served on Zoku’s terrace. This quietly eccentric Japanese-Swiss blend of Emmental, Tokachi cheese, and premium sake offers a warm, convivial option for cold evenings, available through January 31, 2026.
Collectively, these openings, changes in leadership, and community rallying define Hong Kong’s dynamic December, ensuring the city remains a global focal point for culinary innovation and genuine hospitality.