This April, Hong Kong’s dining scene welcomes three distinct new destinations. In Causeway Bay, GYU+bar by Miyoshi harnesses 500°C lava rock fire for Wagyu artistry. Um Yong Baek brings Busan’s iconic pork rice soup to Central, offering deep comfort in a bowl.

Meanwhile, Sheung Wan’s Mara offers a tranquil Mediterranean pause. From fiery precision to humble soups and sun-drenched simplicity, this month’s openings celebrate the diverse soul of our city’s ever-evolving table.