New Hong Kong Openings This Week: 5 June 2026

The freshest story of the fortnight: a nationwide Korean seafood chain with more than 40 branches across South Korea has picked North Point for its first-ever overseas outpost. The speciality is hoe — Korean-style sashimi, sliced thicker than its Japanese cousin for a firmer, bouncier bite and served with chojang (vinegared gochujang), sesame oil with garlic, or ssamjang. Expect generous platters of salmon, yellowtail and Korean white fish such as flatfish, black sea bream and rockfish, plus nigiri, sashimi bowls, mala stir-fried clams and a properly fiery fish-roe stew. A genuine gap in the market, filled.

Central's favourite lunchtime food hall has refreshed its line-up with three newcomers. The headline act is San Xi Lou — the Sichuan institution beloved for its mouth-numbing classics — landing in casual form with dim sum staples, mala bites and rice and noodle dishes. Alongside it: TEMAI, doing neat Japanese on-the-go onigiri and bento boxes, and SEVENS, a concept reinventing Hong Kong's beloved two-dish rice with rotating weekly menus. Together they make the LG floor of Jardine House an even easier answer to the eternal "where for lunch?" question.

One of the most talked-about rooms of the season, Amalgamate blurs boundaries on quiet Lan Fong Street with refined small plates and modern dim-sum-style bites. The menu reads like a dare: a king crab "cheong fun" (HK$168), a smoked eel crispy cone (HK$48 a piece), beef tartare tarts (HK$68 a piece) and a gloriously indulgent beef short rib croissant (HK$368) for the table. Clever without being precious — and an easy add to a Causeway Bay evening.

The biggest pizza news of the season is now fully up and running on Lee Tung Avenue. Vincenzo Capuano — third-generation Naples pizzaiolo, 2022 World Modern Pizza champion, with more than 30 outlets worldwide — has made his Hong Kong debut with a two-storey, 4,000 sq ft room. The signature is the "nuvola" (cloud) crust: dough matured 24 to 30 hours at 80 per cent hydration, baked into something impossibly light. Order the World Champion provola e pepe (HK$208) and see what the fuss is about.

From the Elite Concepts group comes Avalon, a fine-casual newcomer on the second floor of H Queen's — the gallery tower better known for blue-chip art than lobster rolls. The menu leans into elevated American and European comfort: chilled seafood, proper sandwiches, soups, salads and mains, headlined by a Boston lobster and crab roll (HK$188) and closed out by a sticky toffee pudding (HK$98). A grown-up, art-adjacent lunch room in the heart of Central.