Once a quiet industrial pocket, Hong Kong’s Quarry Bay has undergone a dramatic culinary transformation. Driven by a demanding crowd of Taikoo Place professionals and a surge in residential development, the district now boasts a restaurant scene that rivals the city’s traditional foodie strongholds. From Michelin-recognised ramen houses to Instagram-famous bakeries and hand-rolled pasta dens, this guide explores over a dozen essential eateries defining the 2026 Quarry Bay food landscape—all within a short walk of the MTR.
An Italian Affair in the East
The district’s midday energy hums to the rhythm of fresh pasta. Pici operates an open kitchen where chefs roll tagliatelle and pappardelle daily using Italian 00 flour. The fresh black truffle pasta is a signature, while the tiramisu—rich with mascarpone and espresso—has become a cult finish. Just a few blocks away, Ask for Alonzo brings a Roman trattoria vibe, complete with semi-outdoor seating. Its standout Carbonara uses crispy guanciale and egg yolk, perfectly replicating the texture and depth of the original.
A Taste of Japan’s Regions
Japanese cuisine in Quarry Bay spans several prefectures. Akiarashi has drawn a loyal following for its thick-cut, salt-grilled beef tongue set meal—a faithful tribute to Tokyo’s famous Lemongrass specialty. For a taste of Hokkaido, Asiri is run by a Japanese couple who simmer a delicate soup curry infused with bonito and seaweed, served with chicken drumstick and seasonal vegetables. The deep end belongs to Shugetsu, a 11-year Michelin Bib Gourmand recipient. Its shoyu tsukemen uses noodles crafted daily from Japanese flour, dipped into a soy-based broth aged over hours, topped with house-made char siu and a soft-boiled egg.
South East Asian Soul
The diversity extends across the region. Malay Spring, named after a classic Straits Chinese folk song, serves a Klang-style Bak Kut Teh brewed with pork ribs, garlic, and over 20 herbs. The broth is savoury and sweet, not bitter, and designed to be sipped endlessly. For Thai cravings, Thai Niyom delivers Bangkok street wok hei. Its Pad Thai balances tamarind acidity with fish sauce saltiness, while the braised pork leg rice is fall-apart tender and gelatin-rich.
The Buzz: Cafes, Bakeries & Bites
Afternoon coffee breaks in Quarry Bay have become mini-destinations. Islet Coffee Lab sits within the new Quarry Bay Art Community, offering rotating single-origin pour-overs in a minimalist, sun-drenched space overlooking a grassy lawn. Grotto draws the Instagram crowd with its Moroccan blue arch facade, pairing the look with inventive croffles and savoury duck leg waffles. For bread purists, Levain Bakery is the gold standard, baking walnut-raisin sourdough and flaky butter croissants from a live starter.
The Sweet Finish
Desserts have arguably put the district on the national map. Hashtag B sells between 2,000 and 3,000 Napoleon Caramel Egg Tarts daily. The 27-layer pastry is crisp yet buttery, with a molten centre that can be eaten warm or chilled like a crème brûlée. Flavours rotate from pistachio to satay beef. A quieter gem, Healing Pastry, was founded by a former flight attendant. Its crispy mochi puffs come in rotating daily flavours such as matcha and dark chocolate, using Japanese flour and a low-sugar recipe. For a classic bowl, Sweet Place offers traditional hand-ground sesame tong sui, smooth and fragrant, best paired with glutinous rice balls.
The Bigger Picture
What is happening in Quarry Bay reflects a larger shift in Hong Kong’s dining geography. Premium, diverse eating experiences are no longer confined to Central or Tsim Sha Tsui. The concentration of talented chefs, foreign capital, and a captive office audience has turned this business hub into a genuine food destination. Whether you are a weekday warrior looking to upgrade your lunch break or a curious diner wanting to taste the city’s evolving palate, a ride on the blue MTR line to Quarry Bay offers a snapshot of where Hong Kong is eating next.