Hysan Place, the landmark shopping mall in the heart of Causeway Bay, has completed a major renovation of its B1 and B2 levels, transforming them into a sprawling food destination that brings together nearly 20 restaurants and tea shops spanning Japanese, Korean, Taiwanese, Western, and Southeast Asian cuisines. The revamped space, unveiled in mid-2025, aims to capture both locals and tourists with a curated mix of established chains, Michelin-recognized concepts, and playful newcomers—many of which are launching limited-time mango-themed collaborations with the brand Mamuang through the summer.
A Global Culinary Tour Under One Roof
The lower two floors now host a dense lineup of dining options. Marugame Seimen, the Japanese udon chain known for its open kitchen and freshly pulled noodles, offers classic Sanuki udon paired with tempura. Next door, Pizza Maru brings Korean-style pizzas with healthy dough and signature “waterfall” cheese pulls, alongside crispy fried chicken coated in sweet-spicy sauces. For Thai fusion, Asuri by Thai Tsukemen serves chewy rice noodles drenched in red or green curry broth, topped with tiger prawns and local touches like pig blood curd.
Pepper Lunch, the Japanese sizzling-plate chain, continues to draw crowds with its proprietary 260°C iron plates that keep beef and rice crackling for minutes. Green Waffle Diner offers a healthier alternative, with waffles made from scratch and a notable blue spirulina latte that has become an Instagram staple.
Local Favorites with a Twist
Several outlets put a creative spin on familiar flavors. Yao Yao Sour Fish (姚姚酸菜魚) has expanded beyond its signature sour-and-spicy fish stew to introduce a dual-flavor option combining tomato fish with water-boiled beef, plus a new Beijing roast duck at HK$188 per half. Fisholic (魚事者), a Bib Gourmand-recognized concept, reimagines fish products into low-carb noodles and “fish as chips” using deep-sea catch. The brand’s nine-hour fish broth and innovative toppings have made it a standout for health-conscious diners.
Green Tea Restaurant (綠茶餐廳), the Hangzhou-based chain with over 370 outlets in mainland China and a recent Hong Kong IPO, brings Michelin-star chef Yu Bin’s Zhejiang specialties to the 12th floor. Hong Kong-exclusive dishes include scallion crispy roast duck and Dongpo pork.
Sweet Treats and Tea Culture
Beverage boutiques are a major draw. Chicha San Chen (吃茶三千) from Taichung serves premium Taiwan oolong and black teas, with its “King’s Pearl Milk Tea” remaining a bestseller. Silk. specializes in Sri Lankan tea paired with local condensed milk, offering rose-salted cheese foam toppings and a new mango collaboration that includes an icy mango drink with a collectible cup sleeve.
Teemtonefai (甜筒暉) pushes ice cream boundaries with flavors like bacon bits, green curry coconut, and Thai milk tea with black sugar mochi. Meanwhile, How To Live Well and QUE both feature warm wood interiors and Japanese-Western fusion menus, currently offering limited-edition mango desserts and drinks.
The Mamango Summer Link-Up
A notable trend across the food hub is the Mamuang mango partnership running from July 2025 until further notice. Participating restaurants—including How To Live Well, QUE, 青青·泰國料理, and 麻吉灶咖—have rolled out mango-themed dishes such as mango sticky rice, mango coconut smoothies, and handmade mango lemon tea. The collaboration adds a playful, seasonal layer to the already diverse offerings.
Looking Ahead
With the refurbishment, Hysan Place positions itself as a serious contender in Hong Kong’s fiercely competitive food scene. The mix of Bib Gourmand nods, international chains, and local indie brands gives shoppers a reason to linger beyond retail. For those planning a visit, hours vary by outlet—most operate from around 11:30 a.m. to 10 p.m.—and new pop-ups or tasting menus are expected to roll out regularly.
Causeway Bay already boasts dozens of dining options at nearby Times Square and Lee Gardens, but the newly energized Hysan Place food court offers a convenient, varied, and Instagram-ready experience for anyone craving everything from handmade udon to spicy fish noodles to artisanal tea.