Vietnamese tourism to Hong Kong has surged in the past two years. Visitor arrivals from Vietnam more than doubled in early 2025 compared to the same period last year, making Vietnam one of Hong Kong’s fastest-growing markets. Airlines have responded with 14 direct flights a day connecting Hanoi and Ho Chi Minh City to Hong Kong, with more routes expected soon.
Policy changes helped unlock this demand. Since October 2023, Vietnamese travelers have been eligible for multiple-entry visas valid for two years. In the five years before the change, only 322 visas were granted. In the 16 months after, that number jumped to nearly 5,000. With easier access and more convenient flights, Hong Kong is once again firmly on the radar for Vietnamese travelers.
On my recent trip, I checked into the Mondrian Hong Kong and dined at its signature restaurant, Carna by Dario Cecchini. Together, they offered a look at how Hong Kong is reimagining hospitality and dining for a new wave of visitors.
The Mondrian Hong Kong: A Fresh Take on Hospitality
Located in Tsim Sha Tsui, the Mondrian is part of Hong Kong’s latest wave of lifestyle hotels. Instead of chasing grandeur, it focuses on comfort, style, and a sense of place.
The lobby sets the tone with a clean, art-forward design. Service was efficient yet approachable, making check-in smooth without the stiffness you sometimes find at big-name hotels.
Upstairs, my room was designed around one clear priority: the view. Floor-to-ceiling windows framed Victoria Harbour and the skyline, making mornings feel cinematic. The interiors were modern but understated, with details that mattered—mood lighting, conveniently placed outlets, and a bed that felt like a proper reset after a long day.
The bathroom continued that theme: spacious, with a rainfall shower and high-quality amenities. It struck me how intentional the design was, not just visually but functionally.
Mondrian’s location also worked well. Being close to the city’s action without being swallowed by its chaos is a fine balance, and this spot managed it. For me, it was the kind of base that made both work and leisure feel easy.
Carna by Dario Cecchini: A Butcher’s Philosophy
Dinner at Carna, the hotel’s flagship restaurant, was an experience in itself. Dario Cecchini, often called the world’s most famous butcher, brings his Italian heritage and nose-to-tail philosophy to Hong Kong. The result is a steakhouse that is both classic and refreshingly modern.
The space was striking: low-lit, intimate, and anchored by an open kitchen. It felt like a stage, with chefs moving in rhythm behind the counter.
We started with a beef tartare that set the tone. A vegetable starter balanced it out, adding freshness before the heavier dishes.
The main course was a showcase of Carna’s strength. The steak arrived as the centerpiece, cooked with precision and carved tableside. That performance element, combined with the staff’s knowledge of cuts and preparation, turned the meal into more than just dinner—it was storytelling through food.
Sides stayed faithful to the steakhouse tradition but elevated: crispy potatoes, seasonal vegetables, and sauces designed to complement, not distract.
The wine list was another highlight. Italian focused - as expected, thoughtful, and accessible, it was guided by a sommelier who matched pairings with ease. It added another layer of refinement without overcomplicating the evening.
Why It Works Together
What impressed me most was how the Mondrian and Carna complement each other. The hotel offers a modern, design-forward stay that feels connected to Hong Kong without losing comfort. Carna, meanwhile, gives guests and visitors alike a destination restaurant that blends performance, quality, and Cecchini’s philosophy of respect for the animal.
Together, they form more than the sum of their parts. Staying at the Mondrian and dining at Carna made the trip feel curated, as if the day was designed around balance—mornings framed by the skyline, afternoons spent exploring the city, and evenings anchored by a world-class meal.
For Vietnamese travelers who now find it easier than ever to hop on a short flight to Hong Kong, experiences like these show why the city remains magnetic. Hong Kong is evolving, but it hasn’t lost its edge.
