Ankôma: Where to Eat in Hong Kong

Frankie Wong doesn’t need much of an introduction anymore. He picked up the 2025 Michelin Young Chef Award, and instead of coasting on that, he’s just rolled out an entirely new 10-course tasting menu at Ankôma. That’s the context worth knowing before you book: this isn’t a restaurant resting on an old format, it’s one actively rewriting itself.

What’s actually on the plate

The kitchen’s whole premise is a conversation between French technique and Japanese ingredients, with Hong Kong itself sneaking in through the side door. The clearest example is a curry fish ball built with grouper rather than the cheap processed fish you’d get from a street cart.

It’s a dish every local grew up eating from a paper cup, reassembled with a fine-dining fish and clearly more time. That’s the register the whole menu seems to work in: familiar shapes, upgraded substance.

Pastry is a separate story now too. Tina Lam runs a new dessert program here, which matters more than it might sound: at a 10-course tasting menu, the final two or three courses often decide whether the meal reads as a set of good dishes or a complete arc.

Why this one’s worth tracking

Hong Kong has no shortage of tasting menus chasing French-Japanese fusion; it’s almost a house style at this point. What sets Ankôma apart right now is timing and pedigree stacked together.

A chef fresh off a Michelin award, launching a rebuilt menu, with a new pastry chef installed at the same moment, is a specific and short-lived alignment. Restaurants like this tend to be interesting in a different way a year or two later, once the menu has settled and the reviews have caught up.

Booking and what to confirm first

Ankôma is new enough, and Wong’s award recent enough, that operational details are moving quickly. Treat anything about hours, seating times, or price as provisional until you check directly with the restaurant.

Before you go:

• Confirm current opening hours and whether lunch is served, not just dinner.
• Book ahead. A newly awarded chef with a freshly launched tasting menu is exactly the combination that fills a small dining room weeks out.
• Ask when you reserve whether the 10-course format is the only option, or if a shorter menu exists.
• Check for any dietary-accommodation policy in advance; tasting menus built around specific proteins like grouper can be harder to adapt on the spot.

Reading the menu like a regular would

Tasting menus built around a chef’s own logic reward a bit of restraint from the diner. Skip trying to guess dishes from the name alone and instead ask your server what’s changed most recently, since Wong appears to be treating this menu as a living document rather than a fixed card.

If you have any interest in the curry fish ball course, mention it’s the reason you booked. Kitchens tend to talk more openly about a signature dish when they know it’s what drew you in, and you may get more context on the grouper sourcing or the sauce base than the menu text itself gives you.

Pacing matters too. A 10-course structure with a dedicated pastry program at the end usually runs long by design; go in expecting a proper two-to-three-hour sitting rather than a quick dinner, and plan whatever comes after your evening accordingly.

Getting the most from a first visit

Go in with an appetite for contrast rather than comfort food. The whole point of grafting Cantonese street-food memory onto French plating is the friction between the two, and that’s more fun to notice if you’re not expecting a straightforward tasting menu.

Since this is a recently launched format, ask if photography or menu descriptions are provided at the table; some newer tasting-menu spots print a course list only at the end of the meal to keep the reveal intact. It’s a small thing, but worth knowing before you’re mid-course wondering what you just ate.