Hong Kong’s premier food hall BaseHall 01 & 02 continues to expand its line-up this season with three new concepts, bringing a mix of Cantonese staples, Japanese convenience-led dining, and a delivery-first format into Central’s Jardine House. Now open, San Xi Lou and Temai offer dine-in and takeaway options, while SEVENS has launched from 20th April with a ghost kitchen concept centred around its Hong Kong local favourite “This This Rice.”
San Xi Lou (Now Open)
San Xi Lou (三希樓), established in 2008, is a Hong Kong restaurant known for its Sichuan cuisine and premium hot pot, recognised for bold, numbing mala flavours alongside a repertoire of Cantonese classics. With 3 existing locations in Hong Kong, 1 in Taiwan, 1 in Vietnam and 1 in Penang, its arrival at BaseHall 02 introduces a more casual, everyday format built around dim sum, rice, and noodle dishes.
The dim sum selection covers staples such as Crystal Shrimp Dumplings (HK$22), Siu Mai (HK$22), and Chicken Soup Xiao Long Bao (HK$22), alongside heartier options like Steamed Pork Ribs with Black Bean Sauce (HK$40) and Scallop Sticky Rice in Lotus Leaf (HK$38). Snacks lean slightly more casual, with items like Pan-fried Cuttlefish Cakes (HK$32), Garlic Shrimp Spring Rolls (HK$32), and a series of mala-style bites including fish balls, beef tendon balls, and squid.
Rice and noodle dishes form the core of the menu, with options such as Steamed Rice with Salted Egg Pork Patty (HK$68), Steamed Chicken with Wild Mushrooms (HK$68), and Sichuan Dan Dan Noodles (HK$68), alongside Chongqing-style hot and sour noodles (HK$68). For a more indulgent option, the Signature Mala Saliva Chicken Rice (HK$138) offers a richer, spice-forward alternative.
Set meals (from HK$88) pair a choice of noodles or rice with selected dim sum and a drink, with upgraded options including fish soup rice noodles with cuttlefish paste (HK$98) and the signature mala chicken rice (HK$138).
TEMAI (Now Open)
TEMAI (天米) draws its name from the Japanese words te (hand) and mai (rice), a nod to the meticulous craftsmanship behind every hand-shaped rice ball. The Hong Kong-born concept offers a curated menu of freshly prepared onigiri—ranging from traditional classics to elevated, premium pairings—alongside a selection of nutritious, balanced bento boxes designed for the wellness-conscious diner.
Hand-Crafted Onigiri & Maki
The onigiri selection ranges from premium options such as Snow Crab and Crab Miso, A4 Wagyu Sukiyaki (HK$49) to more everyday choices like Mentaiko Salad, Minced Chicken with Soy-cured Egg Yolk, and Braised Beef Brisket and Tendon (from HK$32–38). Vegetarian options, including Kinpira Maitake Mushrooms and Grilled Corn with Miso Pine Nut Butter, round out the offering.
For those seeking a convenient alternative, TEMAI offers a selection of maki, including the Yakiniku A4 Wagyu Maki (HK$78), Crab Salad with Tobiko Maki (HK$58), and the refreshing Mentaiko Cucumber Maki (HK$40).
Customisable Bento Boxes
Designed to provide a structured, wholesome meal, TEMAI’s Bento Boxes are thoughtfully balanced with high-quality proteins and seasonal vegetable options. For the first time, guests can also Create Your Own Bento (starting from HK$82), allowing for a personalised meal tailored to individual dietary needs.
Pre-curated favourites include: Ginger Pork Shogayaki and Shoyu Minced Chicken with Onsen Egg (HK$82), alongside heartier choices such as Fried Chicken Cutlet with Tamago Salad and Sous-Vide Chicken Breast with Grilled Vegetables (HK$95). Premium selections, including Grilled Unagi (HK$108), Miso Black Cod (HK$130), and Seared Engawa with Garlic Scallion Sauce and Salmon Roe (HK$178), anchor the upper end of the menu.
Sides & Daily Comforts
A staple since day one, the signature Tamagoyaki ($40) remains a fan favourite. These silky, protein-rich omelettes are also available in Mentaiko flavour ($48).
The meal is rounded out by nourishing daily soups such as Miso Pork Belly, Soy Milk Chicken, and Aonori Clam (from HK$38), alongside crowd-pleasing snacks like Chicken Karaage, Gyoza, and Sweet Potato Croquette.
The TEMAI Experience
Specifically designed with Central’s “on-the-go” crowd in mind, TEMAI strikes the perfect balance between speed, portability, and variety. Whether it’s a quick desk lunch or a nutritious post-gym refuel, TEMAI brings authentic Japanese soul to the urban landscape.
SEVENS (Launching from 20 April)
Launching from 20 April, SEVENS is an entirely new ghost kitchen concept to BaseHall 02, focused primarily on delivery and takeaway.
The concept centres around “This This Rice,” a modern take on the Hong Kong staple two-dish rice (兩餸飯) – an affordable, everyday meal built around rice with a choice of dishes. The name comes from the act of pointing at dishes and saying “this, this,” a format that became especially popular during recent years for its speed, flexibility, and value.
At SEVENS, the menu rotates weekly, with combinations built from a mix of vegetables and mains. Dishes include okra with yuzu vinaigrette, pickled cucumber with salted kombu, and choy sum with goji berry soy sauce, alongside heartier options such as baked eggplant with minced pork in spicy garlic sauce, sautéed chicken with broccoli and dried scallops, honey wasabi chicken thigh with crispy potatoes, and slow-cooked beef cheek in coconut curry.
The set options introduces three distinct set lunch combinations, meticulously crafted to accommodate varying appetites. The offerings include: the Lite Set (HK$58) comprising two vegetables, one main course, and a carbohydrate; the Standard Set (HK$68) featuring one vegetable, two main courses, and a carbohydrate; and the Premium Set (HK$82) with one vegetable, three main courses, and a carbohydrate.
Guests may customize their selection by pairing these dishes with a choice of Premium Rice, Five-Grain Brown Rice, or Soba Noodles. Additionally, options are available to upgrade the base to a fresh salad or supplement the meal with à la carte sides.” Additional items include soups such as pumpkin chestnut soup and cordyceps pork soup, as well as herbal teas like smoked plum and roselle or Job’s tears drink, rounding out the comforting menu.
As a place to celebrate Hong Kong and its homegrown talents, BaseHall 01 and 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.
