#legendeats: Where to eat and drink in August 2026
A round-up of our favourite eats and drinks for the month
La Terrace by Louise
La Terrace by Louise invites guests to enjoy a fresh line-up of weekly dining experiences this season. From relaxed wine evenings to live music and generous set menus, each offering pairs seasonal dishes with carefully selected wines for lingering lunches, dinners and gatherings.
Ease into the week with Sip & Social every Monday and Tuesday through September, featuring a rotating selection of handpicked wines by head sommelier Titouan Jounier, with a complimentary charcuterie board to share with the first bottle.
Midweek comes alive on Soulful Live Acoustic Wednesdays, when a live band fills Louise Bar from 6:45pm with intimate acoustic music, perfect alongside signature cocktails, wines, bar snacks and the full à la carte or set menus.
Thursdays and Fridays bring the three-course Set Lunch, centred on the restaurant’s signature Half Roasted Yellow Chicken alongside a starter and dessert. Launching alongside is the new four-course Set Dinner, offering starters such as Pâté en Croûte, Potato & “Baenki” Caviar “Millefeuille” or Yellow Tuna; mains including Australian Black Angus Ribeye, Scottish Wild Salmon or the sharing Half Roasted Yellow Chicken; and desserts like Amalfi Lemon Givré, Caramelised Apple “Tarte Tatin” or classic Paris Brest.
Back by popular demand, Kebab & Wine Nights return for select evenings including 20 August, 8 October and 17 December from 6pm. Guests can enjoy Chicken Kebab with sauce blanche, harissa, salad, tomatoes and onions, plus fries with a choice of sauces, finished with Coconut Soft Serve & Lime Sorbet topped with basil and mint syrup and caramelised nuts, all paired with curated Burgundy wines by the glass or bottle. SG
Where: PMQ, 35 Aberdeen Street, Central
Yusang
Opening on 7 August at Landmark Prince's, YuSang invites diners to savour the lively ritual of anju – food crafted to share over drinks – and sool, Korea’s rich spectrum of alcohol. Dishes are shared rather than served in courses, drawing on house-made jang pastes and spanning chilled plates, kimchi, soups, seafood and charcoal-grilled meats.
Signatures include Poached Sliced Pork Belly with Homemade Tofu, Spicy Seafood Soup with Pollock Roe, Kimchi Pork Belly slow-cooked eight hours then finished over charcoal, and Grilled Beef Ribs and Korean 1++ Grade Hanwoo Ribeye. Sool covers soju, makgeolli and fruit wines from Korea, with cocktails, wine and beer also available. Lunch set menus pair anju with a grilled main and drink, while evenings lean toward leisurely shared plates in the heart of Central’s business district. SG
Where: Shop 105-109, 1/F, Prince’s Building, 10 Chater Road, Central
Tate
Two-Michelin-starred Tate steps into its most ambitious chapter yet with a permanent new home on Lok Ku Road in Sheung Wan. Spanning two refined storeys in Hong Kong’s historic heart, the space – designed by Chris Shao – channels quiet luxury through a feminine, ceramic-inspired aesthetic. Flooring patterns echo fine china motifs, soft ceramic lighting installations glow overhead, and custom furniture curves like vessels, every detail crafted to heighten the ritual of dining rather than merely decorate it.
Ceramics take centre stage throughout, commissioned from more than twenty artisans and incorporating Lau Fau Shan clay and cuttlefish bone so the geography of Hong Kong itself sits on the table. Custom gueridons glide in for seamless tableside service, while an expanded kitchen introduces a wok station, charcoal grill and fermentation corner, opening new layers of texture and technique.
The cooking remains unmistakably Tate – Hong Kong’s story told through classical French precision – now deepened by Chinese seasonality. Beloved signatures return elevated: the Ode to Lobster draws ultra-fresh French blue and local green lobsters from a live tank; Ode to Crab veils sweet crab meat beneath crisp tuile, roasted-shell foam, pickled young ginger and a hidden bloom of caviar; the technically exacting Ode to Scallop reappears as a soufflé; and the Ode to Pigeon pays homage to clay-baked tradition, the breast sealed in red clay with mui choy and a spiced poultry jus. Desserts are distilled to three exceptional, focused offerings.
Where: G/F, Evora Building, 68 Lok Ku Road, Sheung Wan
Feuille
As summer reaches its height, one-Michelin-starred and Green Star restaurant Feuille unveils a radiant new Summer Menu, elevating the season’s finest local harvests through masterly contemporary French technique. Each course balances luminous warmth with elegant lightness, celebrating sustainably grown produce in a vibrant, shareable culinary journey available for both lunch and dinner through 31 August. Sharing is encouraged with a Buy 3, Get 1 Free offer on the Signature Menu, making it easy to gather friends around the table for a full summer celebration.
Over at Feuille Boutique, the much-loved Fig Leaf Entremet is back, where layers of herbaceous fig-leaf ganache and a refreshing pineapple insert rest on delicate almond cake, crowned with edible petals. Extending the sweetness beyond the table, a complimentary cake voucher – valid until the end of September – offers a choice of signature millefeuille, seasonal tart or chocolate peanut cake on a future visit.
Where: 5/F, The Wellington, 198 Wellington St, Central
Restaurant Petrus
High above the city on the 56th floor of Island Shangri-La, Michelin-starred Restaurant Petrus welcomes summer with Summer’s Finest, Exquisitely Crafted – a seasonal showcase of peak produce and refined French technique under executive chef Uwe Opocensky, all framed by sweeping views.
The Summer Lunch captures the season’s brightness in flexible two-, three- or four-course formats, ideal for both business and leisure. Highlights include delicate Atlantic Cod with Asparagus and White Wine and a luxurious twist on French Toast built from buttery croissant, apricot, pear and caramel.
As evening falls, the Spotlighting Summer Dinner unfolds in five- or eight-course progressions. Standouts feature Maison Kaviari Caviar with Noirmoutier potato and vin jaune, followed by the signature Pigeon Au Sang with apricot and almond. To elevate the experience further, Krug Grande Cuvée 174th Edition is poured by the glass, with the rare 2011 vintage available by both glass and bottle.
Where: Level 56, Pacific Place, Supreme Court Road, Central
Obihiro Hageten
Founded in Obihiro, Hokkaido in 1934, Obihiro Hageten has spent more than 90 years bringing the region’s culinary traditions to the table. Its newly renovated Elements restaurant now embraces the Japanese concept of “Oku”, inviting diners to uncover the flavours, craftsmanship and stories behind every dish. Alongside its first two-tier live seafood tank, the refreshed menu places seasonal Hokkaido ingredients firmly in the spotlight. Highlights include a three-way live lobster set, snow crab claw and live abalone tempura, kinki shabu shabu and Hokkaido seafood soup curry, as well as expanded lunch sets suited to casual gatherings, dates and business dining. TK
Where: Shop 2103-05, 2/F, Wood Zone, Elements, 1 Austin Road West, Tsim Sha Tsui
Shake Shack
Shake Shack teams up with local hot-sauce makers Flagrant to launch its first-ever wings across Hong Kong and Macau. From 6 August to 11 October, every Shack will serve Flagrant Yuzu Hot Wings – crispy, golden-fried chicken wings made with no antibiotics ever and no added hormones, tossed in a custom sauce built around Flagrant’s signature Yuzu Koji Hot Sauce. Drawing inspiration from classic Japanese yuzu kosho, the plant-based, preservative-free sauce layers Japanese rice vinegar, fragrant yuzu zest and white sugar into bright citrus aromas, deep umami and a perfectly balanced finish that stays vibrant and alive. Guests can also take the flavour home with limited-edition bottles of the full-size or pocket-sized Yuzu Koji Hot Sauce, while the first week of sales supports More Good Foundation – donating 5% of net proceeds from 6–12 August to help provide nutritious meals for vulnerable communities across the city.
Where: All Shacks in Hong Kong and Macau
