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A quiet revolution is simmering in Quarry Bay, where office towers and industrial blocks have given way to a vibrant dining corridor. Responding to the growing demands of thousands of daytime workers and evening diners, the district now boasts over a dozen standout restaurants—ranging from Michelin-recommended ramen shops and Italian handmade pasta houses to cult-followed bakeries and traditional dessert parlours. This comprehensive guide maps out the essential spots every food lover should know in 2026.
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The Western Wave: Pasta, Wood-Fired Charm and Roman Traditions
At the heart of Quarry Bay’s Italian scene lies Pici, a bustling spot where an open kitchen lets diners watch chefs knead and cut fresh pasta daily. Signature dishes include shaved black truffle linguine, slow-cooked beef cheek pappardelle, and a tiramisu praised for its creamy coffee-laced richness. Just a short walk away, Ask for Alonzo channels modern Roman flair with a carbonara made from guanciale and pecorino, alongside slow-braised short rib pappardelle and a “soulful” tiramisu that locals swear by.
Japanese Precision: Thick-Cut Tongue, Soup Curry and Soy-Steeped Noodles
For devotees of Japanese cuisine, 秋嵐 Japanese Restaurant has become a sensation among “tongue-lovers” for its extra-thick beef tongue set meal. The meat, simply salted and grilled, achieves a tender, bouncy texture that rivals Tokyo’s legendary “Gyutan no Lemon.” The set includes chawanmushi, miso soup, salad, and curry sauce—a bargain for lunch.
Over at Asiri, a Japanese couple runs a family-style operation specialising in Hokkaido soup curry. The broth, infused with bonito, kelp, and vegetable sweetness, comes in six protein options; the chicken leg version—served with crispy tempura vegetables—is a local favourite. Meanwhile, Shugetsu, a Michelin-recommended ramen outlet from Ehime Prefecture, has been drawing queues for 11 years with its shoyu tsukemen. The noodles are made in-house daily, and the dipping sauce uses a 140-year-old soy sauce from Kajita Shoten, slow-cooked with sardine and mackerel powder for an umami depth that lingers.
Southeast Asian Soul: Bak Kut Teh and Wok-Fried Thai Classics
Malaysian cuisine gets a lyrical name at “Malayan Spring Green Scenery Charming,” a restaurant named after a classic song. Its three-generation family recipe bak kut teh—simmered with garlic, angelica, and over 20 herbs—is rich, aromatic, and mildly sweet. The laksa, with a balanced curry-coconut broth and choice of seafood or fried fish cake, is equally beloved.
Just around the corner, Thai Niyom brings Bangkok street-food energy to Quarry Bay. The pad thai is wok-fried to perfection, mixing tamarind’s sourness with fish sauce’s savoury punch. Their braised pork leg rice (fall-off-the-bone tender) and tom yum seafood noodles are also top picks.
Café Culture and Artisan Baking
Grotto stands out with its Moroccan-inspired blue archway and a collaboration with croffle specialist Fifty Fifty. Savoury options like “witch chicken” with rice and duck confit with croffle complement nearly ten sweet croffle flavours, including Norwegian burnt cheesecake and coconut taro. Islet Coffee Lab, located at the new cultural hub “The Quarryside,” offers single-origin pour-overs and creative lattes in a sunlit space overlooking a green lawn.
Bread lovers flock to Hashtag B, whose 27-layer napoleon caramel egg tarts sell 2,000–3,000 daily. Limited-edition flavours like matcha, pistachio, and even satay beef keep queues long. Another bakery, Levain Bakery, is considered Hong Kong’s sourdough benchmark. Their walnut and raisin loaf—fermented slowly with natural yeast—crisps on the outside while staying moist and tangy inside, paired perfectly with their pour-over coffee.
Sweet Endings: Mochi Puffs and Traditional Tong Shui
Healing (治愈菓子), run by a former flight attendant, crafts crispy puffs filled with chewy mochi. Using Japanese flour and a low-sugar recipe, daily rotation includes about four flavours from a roster of ten; the matcha mochi and “dirty chocolate” are bestsellers. For classic Hong Kong dessert, Sweet Place (甜蜜坊) has been a neighbourhood staple for years. Their hand-ground black sesame soup—thick, silky, and nutty—can be paired with glutinous rice balls, while the mango pomelo sago and almond tea with egg white are perennial favourites.
Broader Impact and Next Steps
As Quarry Bay continues to attract major corporations and young professionals, its dining scene is evolving from mere convenience meals into a destination in its own right. The district now offers a genuine culinary journey—from Hokkaido to Rome, from Penang to Tokyo—all within a few blocks. Whether you’re grabbing a quick lunch or planning a leisurely dinner, these 13 eateries represent the best of what this dynamic neighbourhood has to offer. Bookmark this guide, and next time you’re in the area, come hungry.