December arrives with a flurry of openings, collaborations and one-night-only moments that capture the city’s appetite for new flavours, new talent and quietly confident creativity. Here is where to eat and drink this month.
Chalet des Alpes brings après-ski glam to Soho
Chalet des Alpes returns this winter with its most exuberant incarnation yet, transforming a new two-storey space on Shelley Street into a full-throttle Alpine escape. Running until 15 January, Black Sheep’s beloved après-ski pop-up trades quiet cosiness for high-altitude revelry: Euro-disco humming through a timber chalet, raclette sizzling over potatoes, mulled wine in hand and the promise of fondue-induced mischief. Guests dressed in their finest mountain gear are rewarded with a shot of kirsch, a gentle nudge to lean into the party spirit. Upstairs, things get even livelier with a private Alpine Lounge for group celebrations and a dedicated games room featuring Nageln, foosball, giant Jenga and the infamous shotski, think of this as fuel for the nightly, good-natured chaos. Dinner begins at $1,088 per person, a cold-weather feast of charcuterie, Salade de Mâche Mimosa, molten raclette and classic Fondue Moitié-Moitié, ending on a glossy tarte au chocolat noir. And in a festive twist, diners can enter a lucky draw for an eight-day Swiss adventure courtesy of Switzerland Tourism. Reservations are essential; the Alpine party waits for no one. Book here.
Chalet des Alpes, 18 Shelley Street, Soho
JIJA by Vicky Lau opens in Tsim Sha Tsui
Tsim Sha Tsui gains a vibrant new opening this winter with JIJA by Vicky Lau, discreetly tucked inside the Kimpton hotel and inspired by the bold, soulful cooking of Yunnan and Southwest China. Designed as a relaxed Chinese bistro, JIJA channels the lively “jija jija” chatter it is named after, serving dishes that balance generosity, character and quiet finesse. Head Chef Sean Yuen draws on the region’s extraordinary produce, from matsutake and morels in a lightly fiery mushroom salad to pu’er tea smoked three yellow chicken with a gentle smokiness and Yunnan pork fat fried rice that leans into pure comfort. Seasonal vegetables, from gourd stems to wild rice shoots, appear in dishes centred on umami rich yāncài gāo or lifted with dried shrimp, squid and peppers for a touch of briny heat. A dedicated tea programme showcases Yunnan’s centuries old traditions, while desserts such as a Sichuan pepper chocolate tart and a Paris Yunnan choux nod to Vicky Lau’s pastry background. With only 50 seats, warm lighting and unexpected views of Lion Rock, JIJA feels intimate, lively and quietly confident, and has without a doubt secured a place among our favourite openings of 2025.
JIJA, 15/F, Kimpton Hotel, 11 Middle Road, Tsim Sha Tsui
Mandarin Grill + Bar enters a fresh chapter
Mandarin Oriental, Hong Kong has welcomed Chef Junior Nadje as Chef de Cuisine of Mandarin Grill + Bar, a rising name shaped by some of Europe’s most disciplined MICHELIN starred kitchens including Alléno Paris, La Mère Brazier and La Chèvre d’Or. His arrival marks the opening notes of a new chapter for one of the city’s most storied dining rooms. While the Grill prepares for a full renovation in February 2026, diners can already glimpse the direction of travel through Nadje’s Discovery Menu (HKD 1,188), a four course experience built around fire, smoke and a clean clarity of flavour. Highlights include red mullet lifted with shiso purée and smoked mandarin confit, tarragon marinated grilled chicken with roasted salsify and a finale of Tahitian vanilla, chestnut and pear with dark rum ice cream. Throughout December, the restaurant remains fully open, offering refined seasonal dishes that nod to festive flavours while hinting at the contemporary grill concept to come. For those who enjoy being ahead of the curve, it is a chance to witness an icon mid-transformation before a refreshed space is unveiled in early Q2 2026.
Mandarin Grill + Bar, 1/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central
A rooftop pool bar with Beverly Hills ease and Hong Kong swagger
Kimpton Tsim Sha Tsui Hong Kong has opened Swim Club, a 50th floor rooftop bar that is already being talked about as one of the city’s hottest new hangouts. It blends Hollywood Hills nostalgia with wide angle views of Victoria Harbour, channelling a sun bleached California backyard through pool blue tones, terracotta, cabanas and striped parasols reimagined for Hong Kong’s vertical skyline. Inside, the circular bar beneath a parasol inspired canopy sets the tone for a cocktail programme that is both playful and precise, from milk clarified punches and basil infused vodka with tomato and strawberry water to matcha led riffs on a Mai Tai and a vermouth forward whisky creation with layered acidity and spice. The food leans into California comfort with a cheeky twist, including Wagyu smash burgers, barbacoa duck nachos on Doritos, raw Wagyu tacos and a “gold medal” hot dog on a buttermilk bun. Hotel guests can access the adjoining pool, while the bar opens nightly to non-residents, offering a relaxed yet stylish new perch for sunset views.
Swim Club, Kimpton Tsim Sha Tsui Hong Kong, 28 Austin Avenue, Tsim Sha Tsui
A quietly brilliant Italian lands in West Kowloon
Okay, it is not on Hong Kong Island, but hear me out. Osteria UNO in Tai Kok Tsui is absolutely worth the quick hop across Victoria Harbour. The new neighbourhood trattoria brings an unexpectedly charming slice of Italy to West Kowloon. The room is casual and inviting, all earthy tones and vintage touches, while the food is where the excitement really sits. Pasta is made fresh daily, from glossy tagliatelle with slow-cooked duck ragù to silkier tagliolini with black truffle and sage butter, while Mancini dry pasta anchors classics like cacio e pepe and amatriciana. The pizzas are another standout, soft, blistered and generously topped, with the burrata and ’nduja combination emerging as an early favourite. Larger plates lean hearty, with a golden Veal Milanese and a generous sirloin tagliata leading the way, and tiramisù, panna cotta and homemade gelato rounding out the desserts. UNO is the kind of spot you will find yourself returning to again and again. Warm, unfussy and confident, it feels like a new Kowloon favourite in the making.
Osteria UNO, G/F, West 9 Zone, 38 Cherry Street, Tai Kok Tsui
A December detour before take off
Airports are rarely associated with lingering, but Intervals Sky Bar and Restaurant at Hong Kong International Airport makes a convincing case this December. Its Four-Hands Wanderlust Menu, created in collaboration with Disciples Escoffier Hong Kong, brings together Chef Florian Muller of The Park Lane Hong Kong and Chef Jerry Poon of Plaza Premium Group in an unusually refined airport dining partnership.
Served on the Sky Bridge with panoramic runway views, the menu treats the pre-flight window as an occasion rather than an afterthought. French classics are handled with restraint and confidence, from pâté en croûte and bouillabaisse rigatoni to Australian beef tenderloin with foie gras, offering a polished place to pause before travel.
The Four-Hands Wanderlust Menu is priced at HK$258 for three courses or HK$278 for four courses (plus 10 percent service charge) and is available daily until 31 January 2026.
Intervals Sky Bar and Restaurant, Level 9, Sky Bridge, Hong Kong International Airport
(Access via escalators between Gates 12 and 24)
Zuma Hong Kong charity event for Tai Po
Zuma Hong Kong turns its attention to the resilience that so often defines this city and the way communities instinctively rally when it matters most. On 8 December, from 4 to 7pm, the restaurant will host a charity gathering on its fifth-floor terrace, inviting guests and neighbours to come together in support of those affected by the Tai Po fire. All proceeds from the Nomikai terrace cocktail menu will be donated to Yan Chai Hospital, with Zuma matching the amount to help maximise the aid going to families and individuals in need.
Zuma Hong Kong, Landmark Level 5 & 6, 15 Queen’s Road Central
Fresh energy behind the bar at ARGO
If you head down to ARGO today, you will notice a new face shaping the rhythm of one of Hong Kong’s most influential bars. Four Seasons Hotel Hong Kong has welcomed Jonathan Gabbay as its new Beverage Manager, a move that signals an exciting shift for the award winning bar, currently ranked number 11 on Asia’s 50 Best Bars 2025. Born in Lyon and shaped by luxury hotels across Paris, Geneva and Miami, Gabbay brings a mix of precision, warmth and international perspective. His tenure at The Surf Club’s Champagne Bar in the US helped earn global accolades, and he now brings that same narrative driven approach to Hong Kong with cocktails that feel elevated yet welcoming. This month marks the beginning of that evolution, a bar entering its next phase with confidence, craft and a refreshing sense of openness, and one of the most compelling reasons to raise a glass in Hong Kong this December.
ARGO, G/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
A landmark Dom Pérignon collaboration for Amber’s 20th anniversary
Three MICHELIN starred Amber at The Landmark Mandarin Oriental closes its #AmberAt20 celebrations on 16 December with an exceptional one night dinner uniting four of Asia’s most influential chefs. Culinary Director Richard Ekkebus joins Jungsik Yim, Cedric Satabin and Yusuke Takada for an eight hands menu paired with four Dom Pérignon vintages, included in the HK$4,398 per person price. Optional pours of the 2013 Magnum and the 2006 Plénitude 2 are available for those looking to elevate the experience. Expect a quietly dazzling progression of dishes, from White Alba truffle dumplings to langoustine with Kristal caviar and Amber’s scallop with marigold tapenade, each calibrated to echo the nuance of its Champagne pairing. For those wishing to close out the year on a luminous note, this once only collaboration feels as close to a December pinnacle as it gets.
Amber, The Landmark Mandarin Oriental, 15 Queen’s Road Central
Zoku’s sake cheese fondue returns
Zoku at The Hari Hong Kong revives its Sake Cheese Fondue for the winter season, a quietly eccentric Japanese–Swiss combination that has become something of a cold-weather ritual in Wan Chai. Served on The Terrace, the hotel’s foliage-framed, open-air bar set against a striking living wall, the fondue blends Swiss Emmental, Tokachi cheese and premium sake, accompanied by a curated selection of vegetables, toast and classic condiments. Available every Thursday to Saturday from 6 to 9pm until 31 January 2026, the experience begins at HK$688 for two, with the option to add binchotan-grilled skewers or seafood tempura for a more substantial spread. Warmed sake pairings and a matcha-layer cake lend a polished finishing touch.
Zoku, The Hari Hong Kong, 330 Lockhart Road, Wan Chai
