Michelin Bib Gourmand 2026: 6 New Hong Kong Restaurants You NEED to Try!

Old-school Cantonese vibes that'll take you back in time. Tucked inside a shopping mall in Wong Tai Sin, Dragon's Den is like stepping into a Wong Kar-wai film set. Hand-painted dragon motifs, bamboo lampshades, vintage thermos flasks — every corner screams nostalgic Hong Kong. But it's not just about the aesthetics; the food is seriously on point.

Their menu revives hard-to-find traditional Cantonese dishes that you just can't find anywhere else. The dry-aged pigeon smoked with pear wood (梨木煙燻熟成乳鴿皇) is a showstopper — five days of dry-aging followed by pear wood smoking gives you this insanely crispy skin with juicy, tender meat. And the baked egg omelette with fish tripe (懷舊雞蛋焗魚腸)? Limited quantities daily, so you better get there early!

Pro tip: Go with a group so you can order more dishes to share. The wok-fried specialties are not to be missed!

Naples called, and it wants you to eat this pizza. If you've been sleeping on Neapolitan pizza in Hong Kong, Fiata is your wake-up call. Run by chef Salvatore Fiata, this cosy little spot in Central has already been making waves — it even ranked 3rd in the Asia-Pacific 50 Best Pizza list! Now with a Bib Gourmand to its name, it's officially cemented as one of HK's best pizza destinations.

Every single pizza uses DOP-certified Italian ingredients (that's the Italian stamp of authenticity, folks), and you can literally smell the wood-fired oven the moment you walk in. The must-order is Provola e Pepe — smoky Italian cheese, juicy tomatoes, and a kick of black pepper. Simple, but absolutely chef's kiss.

Pro tip: The place is small and cosy, so book ahead! Walk-ins might find themselves waiting outside.

Authentic Chiu Chow cuisine done right. Chiu Chow food (潮州菜) is one of those cuisines that's deeply beloved in Hong Kong but genuinely hard to find done properly. Enter Ho Ho Chak in TST, which is bringing the real deal straight from the Chaoshan region.

Their steamed pork patty with mud crab (膏蟹蒸肉餅) is the star of the show — they use premium Taizhou mud crabs, and the result is this incredibly umami-packed, silky steamed patty that's pure comfort food. The stir-fried preserved radish with minced pork and egg (菜脯肉碎炒蛋) is another gem — crispy on the outside, soft on the inside, and packed with flavour.

Pro tip: Chiu Chow food is all about freshness and subtlety — don't rush through the meal. Savour every bite!

Dai pai dong dreams with a modern twist. Remember those legendary Hong Kong dai pai dongs (大牌檔) that used to line the streets? Lai's Kitchen in Wan Chai is basically a love letter to that golden era. The vibe is casual and lively, the portions are generous, and the wok hei (鑊氣) is REAL.

Their dinner menu centres around claypot rice and wok-fried dishes, and the Fung Gor Three-Treasure Claypot Rice (鋒哥三寶煲仔飯) is an absolute must — layers of flavour, perfectly charred rice at the bottom, and toppings that just work together beautifully. The crispy chicken with Dahongpao tea (大紅袍脆皮雞) is another crowd-pleaser that you shouldn't skip.

Pro tip: This is a dinner-only spot for the claypot rice, so plan accordingly. And yes, the queue is worth it!

Thai street food that hits different. Craving something bold, spicy, and full of life? Siaw in TST is your answer. This cosy Thai joint doesn't try to be fancy — it just delivers authentic Thai street food that tastes like it was made in Bangkok. Boat noodles, stir-fries, fried rice — all done with genuine Thai flavours and technique.

The Thai minced pork with fried egg rice (泰式肉碎煎蛋飯) is a simple but addictive combo that keeps people coming back, and the Thai-style pan-fried coconut cake (泰式煎椰汁糕) is the perfect sweet ending. Their black pork boat noodles (黑豚肉船麵) are also a big hit among regulars!

Pro tip: Come hungry and come with friends — the menu is best enjoyed as a shared spread!

Southeast Asian soul food with a fine-dining pedigree. Last but definitely not least — Uncle Quek is the brainchild of chef Barry Quek, the same genius behind the acclaimed restaurant Whey. But don't expect anything stuffy here — this is casual, soulful, Southeast Asian home cooking elevated just enough to make you go "wow".

The lobster laksa (龍蝦喇沙) is the dish everyone's talking about — a rich, complex shrimp broth with tomalley, spices, and coconut milk, topped with a whole lobster. It's indulgent, it's flavourful, and it's everything. The cereal-crusted fried chicken (一口麥皮炸雞) is the perfect crunchy sidekick to round out your meal.

Pro tip: Chef Barry's background in fine dining means even the "simple" dishes have layers of technique behind them. This is a must-visit for any serious foodie!