From Sheung Wan to Sai Kung — Schragels Finds Its Coastal Home

Schragels, Hong Kong’s homegrown bagel legend, has found a new rhythm by the sea. After years in the city, from a tiny SoHo hole-in-the-wall to their beloved Sheung Wan café, the brand has officially opened its second location in Sai Kung, bringing a slice of New York to the coastline.

The space feels brighter, breezier, and unmistakably Schragels — a mix of deli nostalgia and neighbourhood ease. Inside, you’ll spot nods to New York in the décor, while outside, locals sip coffee and share bagels under the sun. It’s everything you love about the brand, just with a slower, seaside pulse.

The menu stays classic: plain, sesame, poppy, onion, everything, and cinnamon raisin bagels, each hand-rolled, kettle-boiled, and stone-baked daily. Add their signature cream cheese schmears, hearty deli sandwiches, or something sweet like rugelach and sufganiyot, and you’ve got comfort that travels beautifully from Brooklyn to Sai Kung.

Schragels’ story is one of heritage and heart. Founded by Rebecca Schrage, whose roots bridge Hong Kong and New York, the bakery was born from family recipes passed down through generations of Jewish deli owners. Every bagel is hand-rolled, kettle-boiled, and stone-baked the traditional way — a process that trades speed for soul. You can taste the difference: chewy, golden, with that perfect crust that crunches ever so slightly before giving way to soft, warm dough.

Because some mornings just call for a good bagel, fresh coffee, and nowhere to be — and Schragels delivers exactly that.

Address (Sai Kung): Siu Yat Building, 1 Sai Kung Hoi Pong Square, Sai Kung

Address (Sheung Wan): 104 Jervois Street, Sheung Wan, Central