Hong Kong’s bustling business district of Quarry Bay has long been a lunchtime battleground for hungry office workers, but the 2026 dining landscape is transforming the area into a bona fide culinary destination. From Michelin-recommended soy sauce dipping noodles to viral Napoleon egg tarts and thick-cut beef tongue that rivals Tokyo’s best, more than a dozen new restaurants, cafes, and bakeries have opened, offering everything from handmade pasta and Hokkaido soup curry to traditional Hong Kong sweets. The result? A neighbourhood once known for corporate towers now boasts a diverse, high-quality food scene that caters to both quick weekday lunches and leisurely after-work dinners.
A District Built for the Lunch Rush
Quarry Bay’s concentration of commercial buildings—home to thousands of bankers, tech workers, and creatives—has long demanded efficient yet satisfying meals. Restaurateurs have responded with a wave of openings that blend authenticity with convenience. Italian chefs now roll fresh pasta daily in open kitchens, Japanese couples serve family-style soup curry, and Malaysian cooks ladle out三代祖传 Bak Kut Teh. The common thread: commitment to quality without sacrificing speed or value.
Handmade Pasta and Roman Classics
At Pici, an Italian chef oversees the daily production of fresh pasta using 00 flour and Italian eggs. Diners watch staff knead and cut noodles at an open counter before digging into truffle fettuccine, slow-cooked beef cheek pappardelle, or classic lasagna. The tiramisu, with its creamy mascarpone and coffee liqueur, has become a signature finisher.
Nearby, Ask for Alonzo brings Roman soul to Quarry Bay. An Italian-born chef leads the kitchen, turning out carbonara made with guanciale (cured pork cheek) and蛋黄, alongside slow-braised beef rib pappardelle. The semi-outdoor seating adds a European feel to the core of Taikoo Place.
Japanese Icons: Beef Tongue, Soup Curry, and Michelin Noodles
秋嵐日本料理 (Akila Japanese Restaurant) has become a cult favourite among “beef tongue” groups on social media, thanks to its thick-cut ox tongue set meal that faithfully recreates Tokyo’s famous “Gyutan no Lemon.” The tongue is simply salt-grilled to preserve its natural fat and chew, served with chawanmushi, miso soup, and curry sauce.
For a lighter Japanese option, Asiri—run by a Japanese couple—serves Hokkaido-style soup curry. The broth, infused with bonito, kelp, and vegetable sweetness, comes with six protein choices. The chicken leg version, topped with fried pumpkin, okra, and broccoli, is a balanced, warming meal.
麵鮮醬油房周月 (Shugetsu), a Michelin Bib Gourmand recipient for 11 consecutive years, offers soy sauce tsukemen from Ehime Prefecture. The broth uses a 140-year-old soy sauce from Kajita Shoten, combined with sardine and mackerel powder, creating a deep umami that clings to house-made noodles.
Southeast Asian Flavours: Bak Kut Teh and Pad Thai
馬來亞春色綠野景緻艷雅, named after a classic Malaysian song, serves authentic Klang-style Bak Kut Teh using a family recipe of 20 herbs, including garlic and angelica root. The soup is sweet, herbal, and non-bitter. Their laksa lemak, with fried anchovies and choice of toppings, is another standout.
泰歡迎 (Thai Niyom) brings wok hei to Quarry Bay with pad Thai that balances tamarind and fish sauce, plus fall-apart Thai braised pork leg rice and spicy tom yum seafood noodles. The iced Thai milk tea is a creamy, refreshing counterpoint.
Cafes, Bakeries, and Sweet Finales
For coffee lovers, Grotto features a Moroccan-blue arched façade and croffles (croissant-waffles) from a collaboration with Fifty Fifty. Savoury options include braised chicken rice and duck leg with croffle. Islet Coffee Lab, set in the new “Quarryside” cultural hub, offers single-origin pour-overs and creative lattes in a bright, plant-filled space.
Hashtag B has gone viral for its Napoleon caramel egg tarts, selling 2,000–3,000 daily. The 27-layer puff pastry encases a silky egg custard that flows when warm or firms like crème brûlée when chilled. Limited flavours include matcha, pistachio, and even satay beef.
Levain Bakery, a Hong Kong sourdough pioneer, operates a spacious flagship here. Their walnut and raisin sourdough, naturally fermented for hours, boasts a crisp crust and chewy crumb. Pair it with their espresso for the full experience.
For dessert, 治癒菓子 (Healing Bakery) specializes in crispy mochi puffs baked with Japanese flour and low sugar. Daily rotating flavours include matcha and dark chocolate, perfect as office treats. 甜蜜坊 (Sweet Place) serves traditional Hong Kong sweets like hand-ground sesame paste and mango sago pomelo, all made with authentic ingredients.
What This Means for Diners
Quarry Bay is no longer just a pit stop—it’s a destination. With this concentration of diverse, high-quality options, office workers and residents alike can explore a new global cuisine every day without leaving the neighbourhood. The trend suggests that as Hong Kong’s business districts evolve, so too will their culinary offerings, turning lunch breaks into culinary adventures.