Hong Kong does not have many places to eat Swiss fondue, which makes the arrival of Stübli in Kennedy Town a genuinely fresh thing to write about. This cosy Swiss steakhouse and fondue restaurant opened quietly this spring, and word has spread fast: a wood-lined little room, a pot of melting Gruyère in the middle of the table, and the smell of bubbling cheese hitting you at the door.
What is Stübli?
Stübli is a Swiss restaurant on Cadogan Street (加多近街) in Kennedy Town (堅尼地城), the breezy, harbour-side tip of Hong Kong Island's Western District (西環). It opened in spring 2026 and trades in exactly two things Hong Kong's dining scene was short of: proper Alpine cheese fondue and Swiss-style steaks, served in a snug, chalet-styled room.
The name is the whole idea in one word. A "stübli" is a Swiss-German term for a small, warm, intimate dining room — the kind of place you duck into to escape the cold. Swap the cold for Hong Kong's summer heat and the appeal still lands: this is comfort food in a comforting space, a few minutes from the MTR.
It also fills a real gap. For all its world-class dining, the city has very few dedicated Swiss tables, so Stübli has quietly become one of the more talked-about new restaurants to try in Hong Kong right now.
Who is behind Stübli?
The restaurant is deeply personal to its founder. Stübli is the work of head chef and founder Matthew Ziemski, who was born in England but whose mother's family comes from the Bern region of Switzerland. As a child he spent long stretches there, and it was on those visits that he first fell for the idea of the stübli — a style of restaurant defined by warmth and intimacy.
Stübli has a sibling, too. Its sister restaurant is the popular pasta spot Nocino, which leans on the Italian-speaking Ticino region of Switzerland and its "grotto" dining tradition. Together, as Ziemski explained to T&C Magazine, the two restaurants show off different sides of one country — Stübli the German-speaking Alpine north, Nocino the Italian-influenced south.
That heritage is the point of difference. This is not a fondue gimmick bolted onto a generic European menu; it is a chef cooking a cuisine he grew up with. If you like tracking the people behind the city's openings, it sits neatly alongside our look at Vincenzo Capuano, the world-champion Neapolitan pizzeria that landed in Wan Chai the same season.
What is a "stübli" — and what's the food like?
The food is Alpine comfort cooking, brought slightly up to date. The kitchen keeps one foot in tradition and one in modern Hong Kong, so you will find textbook Swiss classics next to a few playful reinventions. The mood is hearty rather than fussy — this is food made for sharing across a small table.
Cheese fondue is the headline, and Stübli has thought about how Hong Kong eats it. Rather than one giant pot, the fondue comes in two sizes: a smaller portion for two who want a taste without rolling home, and a larger, traditional pot for the full ritual. The classic is a half-and-half blend of Gruyère and Emmental; the modern versions push further, with options built around lobster or summer black truffle.
Steaks are the other pillar, and a clever one — they give the room a reason to fill up on a weeknight, not only on cheese-craving Fridays. Expect Swiss-style cuts such as Australian Wagyu, a pork tomahawk and Dutch rose veal medallions, pan-fried in browned butter with garlic and herbs and finished with house-made sauces. Around them sit comfort classics like crispy potato rösti and Zürich-style veal in a creamy mushroom sauce.
What should you order at Stübli?
Order a fondue — that is the whole reason to come. Start with the classic Gruyère-and-Emmental pot to taste the place at its most traditional, then decide whether you are in the mood for a richer, modern version. If cheese in the heat feels like a lot, the smaller pot plus a steak is the smart play, and exactly the kind of split the menu is built to encourage.
From there, lean into the Swiss side of the menu rather than playing it safe. The rösti is a proper side-dish hero, and the Zürich-style veal is the comfort dish locals in Switzerland would order. Save room for a sweet, Toblerone-leaning finish if it is on that day's menu.
What to order at Stübli
| Dish | What it is | Good to know |
|---|---|---|
| Classic Cheese Fondue ★ | Half-and-half Gruyère & Emmental, served with bread to dip | Comes in two sizes — small for two, or a larger traditional pot |
| Modern Fondue | Contemporary twists built around lobster or summer black truffle | The richer, more indulgent option |
| Swiss-style Steaks | Australian Wagyu, pork tomahawk or Dutch rose veal, pan-fried in browned butter | The reason to come on a weeknight, not just for fondue |
| Rösti & Zürich-style Veal | Crispy potato rösti; veal strips in a creamy mushroom sauce | Classic Swiss comfort dishes |
Signature dishes are starred (★). Menus and availability change with the seasons — check the current list when you book.
Fondue is, by its nature, a group sport — it is hard to eat alone and joyless to rush — so this is a good one to file under shared dinners. For more of the same energy, our round-up of the newest Hong Kong openings is full of tables worth gathering around.
The room: a corner of the Alps in Kennedy Town
Stübli is small on purpose. With only around 36 seats, it leans into the cosy promise of its name, all warm wood, soft light and a scattering of Alpine touches — vintage cowbells, a few cow figurines, the kind of detail that makes you forget you are a few metres from a Hong Kong tram line.
There is personality on the walls, too. Ziemski has hung a curated run of playful pop-art pieces; a guest favourite shows a long string of fondue stretching from a pot to a dog holding a fork. It is a small, funny touch, and it tells you how seriously the place takes not taking itself too seriously.
The location helps. Kennedy Town has become one of the island's most likeable neighbourhoods to eat and drink in — relaxed, walkable and right on the water at Belcher Bay. Stübli slots into that scene as a date-night and gather-the-friends option, the sort of place that turns up in our guide to the city's best cafés and easygoing spots for an unhurried afternoon nearby.
How much does Stübli cost, and how do you visit?
Plan for a mid-to-higher-range dinner. The dining guide OpenRice places Stübli in the HK$401–800-per-head band for an à la carte dinner, before the 10 per cent service charge — fair for fondue and steak in a cheese-heavy room. For a lighter, cheaper way in, a weekday lunch set has been listed at around HK$139 per person at the time of writing, though menus and prices shift, so confirm when you book.
You will find it at Shop B, G/F, 39-41 Cadogan Street, Kennedy Town (堅尼地城), Western District. The easiest route is Kennedy Town MTR, Exit C, about a four-minute walk on the Island Line; it is also a short stroll from the Belcher Bay waterfront. With just 36 seats, it pays to book ahead — reserve through the restaurant's website or by phone, especially for weekend dinners and groups. Hours have been listed as daily, roughly 11.30am–4pm and 5.30pm–11pm (lunch and dinner), but they can change, so check before a late visit.
Stübli — Essential Facts
If a slab of beef is more your thing than a pot of cheese, pair this with our visit to Don Pedro, the Argentinian steakhouse that opened across town in Sai Ying Pun — or place both within the wider 50 best restaurants in Hong Kong.
Frequently Asked Questions
Hungry for more?
From Swiss fondue to the city's newest tables, see everything worth booking in our guide to the new restaurants to try in Hong Kong this June.