After a major renovation, Hysan Place’s lower two floors now house nearly 20 dining destinations, from Michelin Bib Gourmand winners to innovative tea bars and fusion eateries.
Causeway Bay’s iconic shopping hub, Hysan Place, has completed a sweeping overhaul of its B1 and B2 levels, transforming them into a sprawling culinary destination that brings together nearly 20 diverse restaurants and specialty beverage outlets. Located at 500 Hennessy Road in the heart of Causeway Bay, the revamped food court offers diners a curated selection spanning Japanese, Korean, Taiwanese, Thai, European, and American cuisines, alongside popular tea brands such as CHICHA San Chen and Silk. The renovation marks a strategic shift for the mall, which aims to position itself as a go-to dining precinct for both locals and tourists seeking variety under one roof.
A Global Culinary Tour Across Two Floors
The newly configured space features an eclectic mix that caters to every palate and budget. Visitors can start their gastronomic journey at How To Live Well, a warm, wood-accented café on the 4th floor that serves Japanese-Western fusion dishes. Its signature樱花虾芝士玉子烧 (shrimp roe cheese tamagoyaki) and all-day breakfast options, including a succulent New Zealand Black Angus sirloin, have already earned a loyal following. The café is currently running a limited-time mango-themed collaboration with Mamuang through July 2025, offering a refreshing twist to its menu.
QUE, located on B1, pushes culinary boundaries with its innovative sushi tacos—combining Japanese precision with Mexican flair. Highlights include soft-shell crab sushi tacos and scallion toro tartare with avocado, alongside a summer lineup of passionfruit mango iced tea and iced mango coffee also developed in partnership with Mamuang.
Marugame Seimen, the renowned Japanese udon chain, brings its live noodle-making theatre to the 11th floor. Customers can watch as flour transforms into springy, hand-pulled noodles, served with classic broth options or bolder choices like mentaiko and spicy dan dan. The open kitchen concept remains a crowd-pleaser, emphasizing freshness and transparency.
Pizza Maru on the 13th floor offers a Korean twist on pizza, featuring health-conscious dough loaded with gochujang, bulgogi, and generous cheese pulls. Its signature waterfall cheese pizza and Korean fried chicken—crispy on the outside, juicy within—have made it a favourite among younger diners.
Local Favourites and Bib Gourmand Recognition
Yao Yao Sour & Spicy Fish on the 13th floor specialises in Sichuan-style酸菜鱼 (pickled cabbage fish), with a Hong Kong-exclusive double combo that pairs the classic with tomato fish or boiled beef. New additions to its menu include kung pao frog legs, garlic white pork, and Chongqing spicy blood curd, all designed to complement the star dish.
Green Tea Restaurant, a Hangzhou-based chain with over 370 branches across China, made its Hong Kong stock exchange debut in 2025 and now operates six local outlets. Under the supervision of Michelin-starred chef Yu Bin, the Hysan Place branch offers Hong Kong-exclusive dishes such as scallion crispy roast duck, Dongpo pork, and Longjing roast chicken, blending Zhejiang tradition with contemporary flair.
One of the most acclaimed tenants is Fisholic (魚事者), a multiple-time Michelin Bib Gourmand recipient located on the 11th floor. The brand reimagines Hong Kong’s fish-based street food using deep-sea varieties like yellow croaker, red snapper, and eel. Its fish noodles, which contain less than 10% carbohydrates, are made from scratch and served in a nine-hour broth. Signature dishes include Thai-style prawn oil fish noodle salad and coriander-spiced fish noodles, appealing to health-conscious diners without sacrificing flavour.
Comfort Classics and Novel Concepts
Green Waffle Diner on the 13th floor caters to those seeking hearty, wholesome fare. Its signature offerings range from homemade marshmallow rocky road waffles to pandan pancakes, while savoury options like sweet beetroot and arugula salad with vinegar walnuts provide balance. The iced blue spirulina latte—available with soy or almond milk—has become an Instagram favourite.
Pepper Lunch continues to draw crowds with its patented iron-plate technology, heating to 260°C in just 70 seconds and maintaining temperature for 20 minutes. Diners can customise their sizzling beef pepper rice, steak, and pasta with signature sauces, with free rice upgrades available.
For those craving Thai flavours, Asuri by 泰沾麵 on B2 offers a unique dipping noodle experience using Thai rice noodles imported directly from Thailand. Two curry broths—green chicken curry and red tiger prawn curry—are available, each infused with Hong Kong-style additions like pig blood and fish balls. Its crab curry, made with duck eggs and available in limited quantities daily, is a standout.
Inebi (禾日) on B2 takes Japanese rice appreciation to new heights, rotating different premium rice varieties seasonally. Its signature double rice bowl lets guests choose two types of Japan’s coveted “Special A” grade rice, topped with daily air-flown sashimi. The Hokkaido snow crab and uni sushi martini, along with the foie gras and wagyu kamameshi, showcase the kitchen’s attention to detail. Desserts include a rice-based ice cream parfait and a sake-infused cream puff.
Spicy Specialties and Street Food
花甲年華 (Hua Jia Nian Hua) on the 11th floor satisfies cravings for Sichuan-style clams and noodles, with broth options ranging from mild to fiery. Its signature clam noodle soup features fresh clams in a spicy, aromatic broth, with add-ons like duck blood curd, tofu, pork belly, and beef.
Teemtonefai, a local Hong Kong ice cream brand on B1, pushes boundaries with inventive flavours including bacon bits, cereal milk with granola, and brown butter with caramel pecans. Seasonal offerings like green curry coconut and Thai milk tea with brown sugar mochi provide a cooling escape during summer.
Tea and Beverage Destinations
Hysan Place’s lower levels also serve as a haven for tea lovers. CHICHA San Chen on the 5th floor hails from Taichung, Taiwan, and uses precise temperature and steeping controls to extract maximum flavour from whole-leaf Taiwanese teas. Its signature King’s Pearl Milk Tea and Narcissus Osmanthus Honey remain bestsellers, priced between HK$33 and HK$38.
Silk. on B2 specialises in Sri Lankan black tea paired with local Hong Kong evaporated milk, creating a silky, rich profile. Its Triple Hong Kong Tea Royal—combining silk stocking milk tea with brown sugar pearls and cheese foam—has developed a cult following. A summer promotion offers iced mango drinks with limited-edition Mamuang cup sleeves.
Taiwanese and Thai Offerings
麻吉灶咖 (Maji Kitchen) on the 3rd floor reinterprets classic Taiwanese flavours with modern techniques, serving soft-shell crab mapo tofu noodles and beef brisket family noodles. Its collaboration with Mamuang features hand-beaten fresh mango lemon tea and mochi soy milk mango ice cream.
青青·泰國料理 (Qing Qing Thai Cuisine) on the same floor combines traditional and contemporary Thai dishes in an ornate setting. The green curry chicken with coconut milk, chicken leg curry noodle soup, and a limited-edition mango menu—including mango sticky rice and mango coconut smoothie—make it a vibrant option.
A Themed Chicken Destination
Gaikee 雞記飯店 on the 8th floor within Eslite Spectrum brings a playful, chicken-centric concept with three photo-worthy zones and branded merchandise. A limited-time tasting menu, available until April 30, 2026, offers seven courses—including chicken liver pâté, roasted aged three-yellow chicken, and shochu ginseng chicken soup—at HK$340 per person for registered members.
Practical Information
How To Live Well: 4/F, Shop 414-417. Tel: 2187 7809. Daily 12:00-22:00.
QUE: B1, Shop B111-112. Tel: 3468 8188. Daily 11:30-22:00.
Marugame Seimen: 11/F, Shop 1110. Tel: 3580 0597. Mon-Sun 11:30-21:30; public holidays 11:00-21:30.
Pizza Maru: 13/F, Shop 1302. Tel: 2318 1012. Daily 12:00-22:00.
Yao Yao Sour & Spicy Fish: 13/F, Shop 1301. Tel: 3743 1389. Daily 11:30-22:00.
Green Tea Restaurant: 12/F, Shop 1202. Tel: 3460 2252. Daily 11:30-22:00.
Green Waffle Diner: 13/F, Shop 1303. Tel: 2880 5123. Mon-Fri 11:00-22:00; Sat-Sun 10:30-22:00.
Pepper Lunch: 11/F, Shop 1103. Tel: 2259 5159. Sun-Thu 11:00-21:00.
Fisholic: 11/F, Shop 1102. Tel: 6383 2683. Daily 11:30-21:00.
Gaikee: 8/F, Eslite Spectrum L804. Mon-Sun 11:30-22:00 (from May 1); Fri-Sat until 23:30.
Broader Implications
This transformation reflects a growing trend among Hong Kong shopping malls to reinvent underutilised spaces as vibrant food destinations, responding to shifting consumer behaviour that prioritises dining experiences over traditional retail. With Hysan Place’s central location and MTR connectivity, the revamped food court is poised to attract both lunchtime office crowds and weekend leisure shoppers. For visitors planning a trip to Causeway Bay, the new lineup offers a compelling reason to linger—and return.