The Year of the Pig is upon us, and to kick off the festivities, the city is gearing up for a long holiday of feasting with family and friends. While many will be celebrating with a home-cooked meal, those who don’t want to slave away in the kitchen this CNY will find plenty of restaurants serving up a hearty holiday menu, from traditional dishes such as poon choi and lo hei to pork-centric menus in a nod to the Year of the Pig. In between lion dance celebrations, watching the fireworks show (6 February, 8pm) and toasting with a tipple or two — here’s where to bunker down with the best CNY menus in town.

Classic Cantonese at Sing Yin

Sautéed scallops with cordyceps flower at Sing Yin.

When: 5–19 February

Price: HK$118–$668 à la carte; set menu HK$498 for lunch, HK$8,000 for 8-course dinner; all prices subject to 10% surcharge

In addition to boasting prime views over the harbour, W Hong Kong houses a handful of impressive F&B spots, and they’re certainly not shy when it comes to following a theme for any celebratory occasion. This year is no exception, as the hotel dives into the Year of the Pig with a “Time to Pig In” afternoon tea set at Woobar, festive CNY cocktails, and an extravagant buffet complete with lo hei, or the Cantonese “Prosperity Toss” at all-day restaurant, Kitchen. For a classic feast, however, you’ll want to head to Sing Yin, where a special set menu includes auspicious dishes such as sautéed scallops with cordyceps flower, braised whole South Africa abalone, dried oyster and seasonal vegetable, sautéed prawns and crispy prawns with veggies. 

Sing Yin, 1/F, W Hong Kong, 1 Austin Road West, Tsim Sha Tsui, West Kowloon, Hong Kong, +852 3717 2848

 

Modern classics at Hexa

Hexa serves up modern Chinese fare in a stylish setting.

When: 5–19 February

Price: HK$1,588 plus 10% surcharge per person

Stylish and sophisticated, Hexa has become a top destination for Hong Kong’s well-heeled with its modern Chinese offerings. On the evening of 6 February, chef Harry Hung offers up an enticing set menu to pair with the fireworks extravaganza over Victoria Harbour, viewable from the restaurant’s spacious alfresco terrace. Toast to the holiday with a cocktail, then tuck into a menu of contemporary Cantonese dishes, from stewed rice pudding with fish maw and abalone, to braised pig’s knuckle in yellow wine and stewed fish maw with golden oyster and abalone. With its 270-degree panoramic views, there may not be a better place in town to soak in the pyrotechnics display while savouring contemporary classics.

Hexa, Shop OTE 101, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2577 1668

 

Michelin-star dining at Ying Jee Club

Abalone brings good fortune for the new year at Ying Jee Club.

When: 5–19 February (except 5–6 February)

Price: HK$2,288 per person, HK$12,888 per table of 10

Newly appointed two-Michelin-star restaurant Ying Jee Club captures the spirit of CNY this year with special banquet set menus, available through 19 February. Two variations of a luxurious 8-course banquet menu are offered, with lucky dishes exemplifying the technique and skill of ex-Duddell’s chef Siu Hin Chi’s kitchen. Savour specialties such as stir-fried lobster with shallot and scallion, steamed tiger garoupa with bean curd and scallion, and double-boiled bird’s nest with coconut juice. (Menu must be reserved two days in advance.)

Ying Jee Club, Shop G05, 107-108, GF and 1F, Nexxus Building, 41 Connaught Road Central, Central, Hong Kong, +852 2801 6882

 

Fireworks dinner at Maze Grill

Maze Grill’s wraparound terrace affords prime views of the fireworks.

When: 6 February

Price: HK$988 plus 10% surcharge per person

It may not be a traditional CNY dinner, but Gordon Ramsay’s Maze Grill undoubtedly offers one of the best views of the fireworks on 6 February. For HK$988 per person, the harbour-side restaurant is serving up a 5-course English feast from its new chef, John Newsom. The night kicks off with prawn and chorizo toast canapés, followed by the signature confit duck and watermelon salad and tuna and avocado tartare. For the mains, choose between the beef Wellington, wild mushroom risotto or half-roasted lobster. A sweet ending arrives in the form of hot chocolate fondant as you catch the fireworks spectacular over the harbour.

Maze Grill, Shop OTE401, 4/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2765 0890

 

Pork platters at Komune

Komune is celebrating the Year of the Pig with a porky twist.

When: 2–10 February

Price: À la carte; diners from 5–10 February will receive a special red packet

For something a little out of the ordinary, Southsiders can head over to Ovolo Hotel, where all-day restaurant Komune is celebrating CNY with its signature playful twist. For the Year of the Pig, Komune offers up a delectable two-person sharing platter (HK$250), loaded with tasty snacks from shrimp balls with house-fermented hot sauce to roasted shiitake sliders and long beans tossed with candied hazelnuts and ginger. The star of the platter is crispy pork belly, marinated in a homemade BBQ sauce and served on a fun pig-shaped platter. As you savour the views from Komune’s airy terrace, pair the platter with a Chinese New Year-inspired cocktail: the Yin (HK$90) balances bison grass vodka, lemon juice and house-made hibiscus syrup, splashed with soda water. As a special CNY treat, diners from 5–10 February will also receive a red packet, with prizes ranging from dining vouchers to a complimentary stay at Ovolo properties.

Komune, 4/F, Ovolo Southside, 64 Wong Chuk Hang Road, Hong Kong, +852 3460 8157

 

Casserole central at Dong Lai Shun

Chinese New Year isn’t complete with poon choi, or one-pot casseroles.

When: 5–19 February

Price: À la carte, all casseroles serve 4–6 persons and are subject to 10% surcharge; order one day in advance

Traditional Cantonese eatery Dong Lai Shun is highlighting the magnificent poon choi this month, an iconic Chinese New Year dish where luxurious ingredients and Chinese delicacies are served in a one-pot bowl for sumptuous feasting. Three different casseroles will be offered, starting with the Golden Vegetarian Casserole (HK$1,488) stuffed with vegetarian abalone and sea cucumber, Omnipork meatballs, tofu “lucky pockets” and golden dumplings. The Spicy Chinese Casserole ($3,388) dials up the heat with Alaskan crab legs, crab, prawns, premium sea cucumber and fish maw in a signature spicy sauce; while the Traditional Mutton Casserole ($2,288) caters to lamb lovers with five kinds of lamb, from juicy brisket to meatballs and mutton dumplings. All three casseroles include a whopping 18 ingredients to bestow good luck and fortune on diners this new year.

Dong Lai Shun, B2F, The Royal Garden Hotel, 69 Mody Road, East Tsim Sha Tsui, Kowloon, Hong Kong, +852 2733 2020

 

A pork party at The Optimist

It’s all about pork at The Optimist’s CNY fiesta.

When: 4–8 February

Price: HK$480 per person

Hong Kong’s undying obsession with novelty means that we often don’t make a point to return to old favourites. If you’re seeking an untraditional menu this CNY, it may be time to revisit Spanish grill house The Optimist, a perpetual favourite in Wan Chai’s dining scene. Specialising in Spanish-style asador grilling, the kitchen is ready to fire up the grill for a Year of the Pig pork-centric feast. Priced at a wallet-friendly HK$480 per person, pork lovers can indulge in 48-month Ibérico ham followed by “broken eggs” (huevos rotos) chock full of ham and chorizo, ham croquettes with spicy piquillo aioli, and suckling pig with crispy pork crackling. End the meal with berry cheesecake to top off the Spanish-inspired CNY meal.

The Optimist, G/F, 239 Hennessy Road, Wan Chai, Hong Kong, +852 2433 3324

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.