Keep up to date with the city’s ever-changing dining scene thanks to our roundup of the best new restaurants in Hong Kong!
Looking for some new dining inspiration for the month ahead? Whether you feel like dining-in or supporting from a distance with takeaway or delivery, have a read of our ultimate guide to new restaurants in Hong Kong, packed full of the best new eats our city has to offer. From breezy French bistros, to Instagrammable coffee shops, hearty Middle Eastern eats and more, here’s where we’ll be eating this December.
Editor’s Note: Social distancing regulations remain in place in Hong Kong, so please make sure you follow the latest government advice if choosing to dine out.
Read more: New Menus & Dining Deals
New Restaurants In Hong Kong
Classic Chinese fare gets a thoroughly modern makeover this month at new gastrobar and restaurant DUCKEE. There’s something for everyone here thanks to the “Yin-Yang” Menu, which features both meat and plant-based ingredients in the same dish, highlights of which include the Yin-yang Peking Duck ($298), with portions of roast duck and vegetarian roast duck, Typhoon Shelter Salt and Pepper Squid & Coconut Meat ($88), and Yin-yang Xiao Long Bao ($98), with pork and omnipork. While you’re there, don’t miss the bespoke cocktails, which pay homage to traditional Chinese ingredients. And if you’re in the mood for entertainment during your visit, step up and try your hand at the interactive Mahjong table. Fair warning, it can get pretty competitive – make sure you remember to actually eat your meal!
DUCKEE, Shop B01-B10, B/F, Lee Garden 3, 1 Sunning Road, Causeway Bay, Hong Kong, 3105 1252, www.facebook.com/duckeehk
Nissa La Bella
New in from the Pastis Group is charming bistro concept Nissa Le Bella. Nestled amidst the Poho neighbourhood, the restaurant takes its cue from the French Riviera, with breezy alfresco seating and a menu packed full of tastes and flavours from both Southern France and Northern Italy, as well as specialities of Nice. Our top picks from the menu include the homemade Gnocchi ($138), the Pissaladière ($128), or caramelised onion tart, and an oven-baked chickpea pizza known as Socca ($88).
Nissa La Bella, 6-14 Upper Station Street, Sheung Wan, Hong Kong, 9549 3882, www.nissalabella.hk
Serious about your coffee? Get yourself down to KOFFEE MAMEYA for a personal curated experience to remember. Hidden away behind the shop of its well-known sister brand, OMOTESANDO KOFFEE in K11 MUSEA, the coffee sommeliers here offer one-to-one consultancy experiences in which you can discover your perfect coffee bean. Reservations must be made via the K11 mobile app.
KOFFEE MAMEYA, Shop B217, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, ooo-koffee.com
Read more: The Best Coffee Shops In Tsim Sha Tsui
Ma…and The Seeds of Life
Conscious fine dining awaits at Ma…and The Seeds of Life, all with a focus on raw veganism. The Soho newcomer looks to deliver a wholesome and cruelty-free dining experience, where food is consumed either at a fully raw state; soaked, sprouted, dehydrated at low temperatures; or gently warmed up, in the name of added health benefits. On the menu, this translates to dishes like “Chiaviar” ($128), an eco-conscious caviar substitute made with energy-boosting chia seeds, or a “Faux-gras pâté” ($158), which blends together porcini mushrooms and cashew nuts. As for dessert, guests can look forward to a range of gluten-free and (mostly) sugar-free delights, including the Classic “Tinamisu” ($95, named after founder Tina Barrat), and the fermented nut-cheese Cheesecakes ($75) in flavours like passionfruit, lychee rose and spicy frankincense. Pair your meal with a selection of organic and biodynamic wines, the majority of which are vegan too.
Ma…and The Seeds of Life, Shop 11, 1/F, H18 Conet, 23 Graham Street, Central, Hong Kong, 3165 1717, 6469 4533 (WhatsApp), firstname.lastname@example.org, marestaurant.com.hk
Read more: The Best Vegan Restaurants And Menus In Hong Kong
Butter Cake Shop
Black Sheep’s signature American cake shop, Butter, has landed at the LANDMARK for a highly-anticipated six-month pop-up. For the first time ever, guests will have the opportunity to sit in and indulge in the popular cakes and pies by the slice. Favourites include the Tennessee Whiskey Caramel Pecan Pie ($80 per slice), along with the Triple Chocolate Cake ($90 per slice) and New York Cheesecake ($90 per slice). Keep an eye out for the December special: a festive Red Velvet Candy Cane Cake ($90 per slice), to be enjoyed with a refreshing Root Beer Float ($70) or Strawberry Limeade ($50).
Butter (LANDMARK), Shop 239, 2/F, LANDMARK, 15 Queen’s Road Central, Central, Hong Kong, email@example.com, www.butterbutterbutter.com.hk
Brought to us from the team behind popular Elgin Street brunch spot Baked, ACME is a new Sean Dix-designed restaurant, set to open in December. Paying homage to chef-proprietor Zahir Mohamed, the new spot will focus on Middle Eastern cuisine with a menu of seasonal salads, mezze and charcoal-grilled mains straight from the Josper. We can’t wait to tuck into the likes of Lebanon spice lamb chops, whole lobster with lemon sumac cream and lardo, rich Challah bread with honey and spiced butter, corn falafel, octopus harissa and more, all washed down with a glass of South African wine.
ACME, 59 Elgin Street, Soho, Central, Hong Kong, www.acmeplease.com
Tis the season for alfresco dining, and luckily, new neighbourhood eatery Etna has us covered on that front with its spacious balcony and outdoor terrace set up. Situated in Tin Hau, Etna is the brainchild of chef-turned-restaurateur Kong Wai Sing and Executive Chef Rene Michelena (who are also the duo behind another Tin Hau favourite, Tipsy). Here, diners can look forward to Mediterranean cuisine, with an Asian twist. Think an abundance of fresh flavours, line-caught seafood and bountiful vegetables. Highlights of the menu include the crispy soft shell crab Fettucine “Puttanesca”, served with a spicy and savoury Gochujang syrup, along with the “24-carat gold” saffron risotto with Robiola and Reggiano cheese, and poached prawns with lemon oil, chilli jam, and raw zucchini. For dessert, the pistachio praline adorned Cannolis and Rhum Baba are worth saving room for!
Etna, 3/F, The New Place, 68-70 Electric Road, Tin Hau, Hong Kong, 3462 2700, firstname.lastname@example.org, www.facebook.com/etna.hk
Teppanyaki is the order of the day at new Japanese restaurant T8. Newly-opened in Lan Kwai Fong, head here to indulge in A5 Miyazaki wagyu steak, ribeye or tenderloin, along with delicacies like foie gras, Ezo abalone, lobster and uni fried rice (all available as part of the restaurant’s Deluxe Teppanyaki Dinner Set). Australian and US beef are also available, as is Australian lamb, Japanese pork, scallops, clams and more. Prefer sushi? You’re in luck – T8 also serves up an impressive omakase sushi option. Don’t forget to request a bar side seat to watch the chefs in action.
T8, 5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central, Hong Kong, 2393 8133, 6016 4071 (WhatsApp), email@example.com, www.facebook.com/t8japanesecuisine
Meat The Sea
Premium online grocer, Meat The Sea is gearing up to launch its flagship deli and restaurant this month. Occupying a prime spot along Hollywood Road, we’re looking forward to fresh seafood, quality meats and other deli delights. The restaurant portion is currently in soft opening, serving up a selection of seafood and grill dishes. Stay tuned to its Instagram page for more info!
Meat The Sea, Shop D, G/F, 108 Hollywood Road, Sheung Wan, Hong Kong, 2885 4022, www.meatthesea.com
TIL – Today Is Long
With its curved floor-to-ceiling windows and distinctive terracotta tiles, Australian-inspired coffee shop TIL (short for Today Is Long) makes a splash in Sai Ying Pun. Grab a brew to go at the takeaway coffee counter, or sit in and treat yourself to the signature made-to-order CROFFLES, a croissant and waffle hybrid, as well as open sandwiches, salad bowls, toasties and more. The coffee here is sourced from Australian roasteries, including Melbourne-based sustainable brand Small Batch.
TIL, G/F, Kin Hing Building, 172 Queen’s Road West, Sai Ying Pun, Hong Kong, firstname.lastname@example.org, www.facebook.com/Todayislong
Italian-inspired, with a Japanese edge – Ita Meshi draws on the culture of itameshi (which means Italian meal in Japanese) to bring us a rich, umami-filled take on fusion cuisine. While some of the ingredients may look familiar, such as al dente spaghetti or risotto, the dishes available are all undeniably Japanese, with added flavourings of matcha, teriyaki sauce, sake and soy. Top picks include the Watermelon Burrata with Matcha Sea Salt ($142), Hokkaido Scallops Japanese Crab Roe Mushroom Risotto ($210) and the Tsukemen Soba alla Carbonara ($152). The Tin Hau-based restaurant also serves up a mean afternoon tea and brunch, with offerings like Nutella Banana French Toast with Matcha Mascarpone ($98) and Beef Tartare Tartine ($128). The Matcha Tiramisu ($68) is also a must-try!
Ita Meshi, G/F, 4 Lau Li Street, Tin Hau, Hong Kong, 2336 1176, email@example.com, www.facebook.com/itameshihk
Located in the heart of Tai Kwun, coffee bar Between is the most recent JIA Group debut. The star of the show here is of course the coffee – the cafe’s house blend, “No.10” is not to be missed, crafted from Honduras and Ethiopian beans which bring a balance of acidity and sweetness. Also on the menu is a selection of contemporary Japanese-inspired brews, like the Matcha ($48) or Turmeric Latte ($50), and Sesame Mountain ($68). Food-wise, tuck into Japanese cafe favourites like crispy Chicken Katsu ($158 for set), Tamago Sando with Chive and Mayonnaise ($58), and Japanese Uni Tagliatelle ($258), to name but a few. Pro-tip: thanks to its beautiful minimal interiors, Between is fast becoming insta-famous, so be prepared to queue! We recommend browsing the galleries if you’re looking to kill some time.
Between, 2/F, JC Contemporary, Tai Kwun Hong Kong, Central, Hong Kong, www.facebook.com/betweencoffeehk
The Tea Academïcs
Taking a detour away from the world of coffee, The Academïcs Group tries its hand at all things tea this month with the launch of The Tea Academïcs. Described as a modern tea café where “heritage meets innovation”, the menu brings together artisanal tea products with Executive Chef Atisha Kumar’s plant-based cuisine. From floral Yunnan White Tea ($98) to delicate Pink Chamomile ($78) and heady Taiwan Red Oolong ($98), there are six varieties available, all of which are made from handpicked tea leaves. Also on offer are Hot Tea Lattes and Iced Teas (both from $58). When it comes to the food, our picks include Matcha Miso Soba ($98), Paratha Omelette ($88) and the sweet and savoury Scones ($38), which come with your choice of Earl Grey Tea Jam or Tomato Chutney.
The Tea Academïcs, 1/F, LHT Tower, 31 Queen’s Road, Central, Hong Kong, 3187 7303, the-academicsgroup.com
Freshly-baked pastries, decadent cheesecakes and fluffy, artisan bread – if this sounds like your idea of foodie heaven, head down to Homebake STAT. This new Central bakery, conveniently located along Queen’s Road Central, is the answer to your morning breakfast prayers! The main draw here has to be the L.T. Fermentation Loaf, a Homebake signature inspired by popular premium Japanese Shokupan. Available in six yummy flavours, including Honey Onion, Rich Cheese and Maple Coconut Walnut, these beauties are soft and springy with a soft, fluffy crust. Other must-orders are the delicate Mille-feuille, which are baked to order within four hours, and the Basque burnt fig cheesecake. SuperBowl salads are also available – it’s all about balance after all! Homebake is takeout only, so grab your treats to go.
Homebake, Shop B, G/F, Melbourne Plaza, 33 & 33A, Queen’s Road Central, Central, www.facebook.com/homebake.hk
Read more: The Best Bakeries In Hong Kong
Serving up innovative interpretations of French culinary classics, Les Papilles is the latest addition to Causeway Bay’s vibrant dining scene. Led by Executive Chef Jeff Chan, who cut his teeth working as part of the opening team of Michelin-starred Amber, expect signature dishes like French Charolais Hamburger with Goose Oil Fries ($118), Crab and Sea Urchin with Celeriac Foam ($198), and Fried Amadai Tilefish Fillet Lobster with Jus Leek Coulis ($238). In addition to its à la carte offering, the French bistro also offers a six-course tasting menu ($680 per person) – perfect for a special occasion.
Les Papilles, G/F, 44 Tang Lung Street, Causeway Bay, Hong Kong, 3114 2389, www.facebook.com/lespapilleshk
Honky Tonks Tavern
New in from the team behind Shady Acres is Honky Tonks Tavern. Channeling the same neighbourhood watering hole vibes as the original Peel Street favourite, expect affordable natural Aussie wines and cocktails, alongside an irresistible menu of Nashville hot chicken and freestyle thin crust pizzas. Highlights include the classic Hot Chicken (from $75), which comes with your choice of homemade dipping sauce, as well as the Grilled Corn with Miso Butter, Nori and Parm (from $40), and “Coppa Sweet Feel” pizza with Hoisin, Coppa and Togarashi ($100). FYI, with every order of chicken and pizza, Honky Tonks Tavern will donate $10 to supporting local children and young adults with disabilities – a worthy reason to indulge indeed! The restaurant is open daily from 6pm ’til late, with plans to open its doors for lunch coming soon.
Sassy Tip: Swing by between 4pm and 7pm for cheap and cheerful beers ($25), wine ($50) and canned cocktails ($40), in addition to Happy Hour snacks – Buffalo Bites and Fried Pickles – at just $30 each.
Honky Tonks Tavern, Man Hing Lane, Central, Hong Kong, www.instagram.com/honkytonkstavern
This month we’re craving babkas and bombolini thanks to Dough Beings – a new baking venture founded and run by two sisters in Hong Kong. Everything here is baked fresh in small batches, using only real ingredients. The result? Honestly delicious treats made from the heart. The menu changes every two to four weeks, and items are available on a first come, first served basis, so you’d better be quick! To give you a taste of what’s to come, the brand’s first drop consisted of light-as-air bombolini (doughnuts) in flavours like Crème Brûlée, Homemade Crunchy Peanut Butter & Strawberry Jam, and Everything Cream Cheese. Given the founders’ background influences from Singapore and training from France, we can’t wait to see what innovative flavours and dough creations lie in store.
Dough Beings, www.doughbeings.com
Launching just in time to make the most of hairy crab season, Sexy Crab is the newest addition to K11 MUSEA’s dining line-up. Here, all things crab are the order of the day – specifically Crab Roe Noodles, elevated with richly-flavoured broths and flavoursome handcrafted noodles. Other highlights of the menu include the namesake “Sexy Crab”, a DIY dining experience served with five plates of decadently rich and creamy chicken-crab broth, crab leg, roe and crab oil, along with the “Packing Meat” wontons stuffed with hairy crab roe and yellow croaker meat in a Jinhua ham and chicken broth, and a “Drunk on the Rocks” drunken seafood platter with boiled abalone and seasonal seafood marinated in Huadiao wine. Sexy Crab is slated to open in mid-November; keep an eye on its Instagram for more details.
Sexy Crab, Shop 401A, 4/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui East, Hong Kong, 6655 7629, www.facebook.com/sexycrabhk
Always wanted to try an omakase menu but hesitate at the thought of dropping a couple thousand dollars on a single meal? Sushi Hakucho has you covered. Lunchtime omakase at this new Minden Avenue restaurant is just $450 per person, whilst dinner comes in at $980. Helmed by veteran sushi master Harada Makoto, Sushi Hakucho specialises in Kyushu-style sushi, which hails from Japan’s southernmost island of Kyushu. All of the restaurant’s seafood is sourced from here, along with its Kumamoto A5 Wagyu. In accordance with omakase tradition, tasting menus are completely dependent on the seasonality of ingredients; diners this month can expect the likes of Bafun Uni, Japanese Watarigani Blue Crab and Spiny Lobster, as well as chef specials Ika and Quail Egg Yolk Sushi, and Pickled Mackerel (made from gold award-winning Tsushima mackerel). Complete the experience with sake handpicked by Chef Mokoto straight from the Noguchi Naohiko Sake Institute.
Sushi Hakucho, G13, Harbour Pinnacle, 8 Minden Avenue, Tsim Sha Tsui, Kowloon, Hong Kong, 2109 1155, firstname.lastname@example.org, www.facebook.com/sushihakuchohk
Given the wild success of Grégoire Michaud’s Bakehouse, it was only a matter of time before the bakery expanded its footprint. Enter Bakehouse Soho – the brand’s new takeaway-only counter located in the heart of Central. Expect crowd favourites from the original menu, including sourdough egg tarts, doughnuts, scones and its signature sourdough bread, alongside new additions like the hazelnut pain au chocolat, beef rendang pie, sandwiches and more, all baked fresh on-site. The new addition will operate slightly longer hours than its sister location, opening daily from 7am to 7pm – perfect for a pre and post-work treat!
Bakehouse Soho, G/F, 5 Staunton Street, Central, Hong Kong, bakehouse.hk
Read more: The Best Bakeries In Hong Kong
Healthy lunching just got easier thanks to the arrival of Chickpea. Brought to us by Catch Concepts (the team behind Sassy faves Mama Malouf, Catch and Elementary), this friendly neighbourhood takeout spot serves up freshly made rice bowls and flavourful pita pockets – perfect for when you’re on the go! Take your pick from falafel, chicken shawarma, lamb shoulder and more, all topped with Chickpea’s homemade silky hummus.
Chickpea, Shop 3, Union Commercial Building, 12-16 Lyndhurst Terrace, Central, Hong Kong, www.instagram.com/chickpea.hk
Indulge in a tapas treat courtesy of London-based contemporary Spanish restaurant aqua nueva, which will be holding court in Tai Kwun’s Statement from now until the end of January. Guests can look forward to the restaurant’s full range of signature sharing plates, including the crowd-pleasing Patatas bravas ($98), a smokey Ibérico pork fillet with Pedro ximénez sauce, lentils and chorizo ($388), and juicy beef short ribs with potato gratin and chimichurri ($138). Make sure to save room for Chef Gonzalez’s award-winning Croquetas, which have twice won the title of “Best Croquette’s in the UK”; variations include the Manchego and black truffle, Ibérico Ham, and Boston lobster and bisque. Wash it all down with one of aqua nueva’s delicious signature cocktails. In addition to dinner, the pop-up will be serving weekend brunch from Saturday, 7 November onwards.
aqua nueva (at Statement), Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central, Hong Kong, 2848 3000, statement.com.hk/experience
Looking for somewhere to host a private dinner or event with friends? Allow us to introduce you to The Factory. Taking over the 16th floor of an industrial building in Wong Chuk Hang, this private kitchen and event destination boasts the luxury of space (4,000 square feet to be exact), along with a professional kitchen led by Gordon Ramsey alumni Chef Brandon Tomkinson. The Factory serves up enticing gourmet meals for groups of 15 and more using premium ingredients from Australia, Europe and America. Highlights of the menu include a golden-crusted Beef Wellington, Chicken and Foie Gras Galantine, and Chef Brandon’s signature – a “Carpet Bag” Tenderloin Stuffed with Oysters and Wrapped in Bacon. As for dessert, guests can settle in for indulgences like the Baked Cheesecake with Berry Compote or Soft-Centred Fondant with Vanilla Ice Cream, along with a night cap from the long bar.
The Factory, 16A Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Wong Chuk Hang, 2805 8555, www.facebook.com/factoryeventspace
Sheung Wan’s Little Birdy was a tried and true Sassy lunchtime favourite, so we’re delighted to learn of its triumphant return as Big Birdy. Sitting pretty on Sai Ying Pun’s High Street, the new incarnation is bigger and better than ever before, complete with a larger venue, and an expanded menu to match. We’re talking delicious, flame grilled Portuguese-style chicken with housemade Peri Peri sauces, a bountiful selection of chef-crafted superfood sides, gourmet sandwiches and a full-range beverage menu of curated cocktails and specialty beers. While we’re partial to The Heisenberg burger ($130), complete with crispy fried chicken, American Cheese, pickles, and Peri Peri aioli, we’re looking forward to sampling the namesake Little Birdy ($85), which has been upgraded from the original with the addition of four chef-crafted, flavour-packed Peri Peri sauces. Drinks-wise, we’ll take one of the Naughty Iced Teas (from $70), which come spiked with your choice of bourbon or rum.
Big Birdy, Shop 11, 48-78 High Street, Sai Ying Pun, Hong Kong, 2360 0968, www.instagram.com/bigbirdyhk
Dough Bros Kennedy Town
Good news for pizza-lovers in K-Town: Dough Bros has chosen the neighbourhood for its third outlet! Serving up the brand’s winning combo of sourdough pizzas and doughnuts, the new addition is takeaway-only (with a few standing tables for those who want to tuck in to their pies right there and then). Since launching a year ago, Dough Bros has gone from strength to strength, and is easily one of our favourite pizza spots in town. Keep an eye out for new offerings like the vegan Game Changer, complete with vegan mozzarella and caramelised onions, complemented by the obligatory Garlic and Herb Dip (if you know, you know!).
Dough Bros (Kennedy Town), G/F, 4-8 North Street, Kennedy Town, Hong Kong, 2345 3589, www.doughbroshk.com
Read more: The Best Pizza In Hong Kong
Helmed by former Carbone chef Marvin Gaw, this Wan Chai newcomer is all about the comfort food. Filipino fusion is the order of the day, with a menu packed full of satisfying home cooked delights. Highlights include the Moo Salpicao ($258), inspired by the popular Filipino stir fry dish, along with a Spicy Rosé Prawn Rigatoni ($198) and the crispy pork and pâté infused Gaw’s Carbonara ($188). Make sure to save room for dessert – we’ve heard especially good things about the Ice Cream Sandwich ($58), complete with house-made ube ice cream.
Holy Gaw, Shop 4, G/F, 15 Swatow Street, Wan Chai, Hong Kong, 5182 4804, www.facebook.com/HolyGaw, www.instagram.com/holygaw
Bibi & Baba
Bringing a touch of colour and spice to Ship Street this month is JIA Group newcomer Bibi & Baba, created in collaboration with famous Singaporean private kitchen duo “PasirPanjangBoy”. Here, the focus is on authentic Nyonya cuisine – a fusion style of cooking born from the marriage of Chinese immigrants with the indigenous people of Southeast Asia. As such, the menu boasts a mix of diverse culinary influences from the likes of China, Malaysia and Indonesia, with hero dishes including the spicy-sour Assam Fish ($288), Penang Prawn Noodles ($102) and comforting Babi Ponteh stew ($138). Open now for both lunch and dinner, Bibi & Baba is walk-in only so get there early to secure your table!
Bibi & Baba, 1 – 7 Ship Street, Wan Chai, Hong Kong, www.bibiandbaba.hk
Chinese dining receives a speakeasy twist this month at 888 FATFATFAT, a limited time pop-up hidden within Exchange Square (look for a lady dressed in white to direct you to the concealed entrance). The concept is inspired by the ancient Chinese myth of Mount Penglai, a hidden island where the eight immortals travel for a ceremonial feast. Here, rice bowls and wine glasses are supposedly never empty, setting the stage for a decadent foodie experience to remember.
Headed by Chef Wong Hon Keung, the unique pan-Chinese menu spotlights a range of sharing dishes, with highlights including the black garlic Giant Razor Clams ($328) and Henan 8 Immortal’s Chicken ($428). We especially love the selection of vegetarian dishes available too, crafted in collaboration with Chef Peggy Chan – think plant-based Xinjiang “Lamb” Skewers ($188), jackfruit Peking “Duck” Wraps ($238) and Pumpkin Treasure Fried Rice ($198). If you’re in the area for lunch, stop by for the special 888 Noodle Bar Menu, priced from $138. The pop-up will be open daily from Thursday, 15 October to Tuesday, 15 December.
888 FATFATFAT, Shop 402, 4/F, Exchange Square Podium, Central, Hong Kong (enter via Shanghai Garden), www.instagram.com/888fatfatfat
Smoke & Barrel
Billed as Hong Kong’s first authentic American smokehouse joint, Smoke & Barrel is sure to delight carnivores across the city with its menu of southern-style barbecued meats. The star of the show is the restaurant’s imported wood-fired smoker – the one and only in Hong Kong – and the secret behind obtaining those hallmark flavours of Texas-style barbecue. Stop by for a slew of all American favourites, including Brisket, Baby Back Ribs, Jalapeño Cornbread and more. The brainchild of chefs Chris Grare and Arron Rhodes (the duo behind Kinship), the restaurant is currently in its soft opening stage and will be open for lunch (from Tuesday, 27 October), dinner and weekend brunch.
Smoke & Barrel, 1/F-2/F, Wyndham Mansion, 32 Wyndham Street, Central, Hong Kong, 2866 2120, email@example.com, smokeandbarrelhk.com
Hong Kong’s cookie obsession continues this month with the launch of yet another sweet treat pop-up – this time from Cookie Vission, the latest concept from the founder of Gough Street favourite Oddies, Winnie Pang. Located within K11 MUSEA, Cookie Vission stands out from the crowd with its deliciously crisp cookie offering, complete with a soft and gooey lava centre. There are currently five signature flavours available at the pop-up, including classics like Triple Chocolate ($40) and Hazelnut Nutella ($40), alongside the more adventurous Portuguese Egg Tart ($50). Look out for the exclusive locally-inspired monthly specials too, such as the Hong Kong Milk Tea Creme Brulee ($50, available this month), and Hong Kong Egg Waffle ($50, coming in November).
Previously only available online and in Meraki restaurants, the pop-up will be around until Monday, 30 November and comes ahead of the opening of the brand’s flagship store, opening on Hong Kong Island later this year.
Cookie Vission, G/F, Kiosk 033A, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, www.cookievission.com
Four years after Spiga, Michelin-starred Chef Enrico Bartolini is at it again with a brand new opening set within the picturesque heights of The Peak. In contrast to the sleek sophistication of his Central restaurant, FIAMMA is all about rustic family-style dining. From freshly-baked bread to house-made pasta, the menu features a selection of generous dishes made for sharing, complete with satisfying vegetarian options too! For those just passing by, a takeaway kiosk offering “Grab’n Go” baked goods, light bites and refreshments is just the thing to keep you fuelled as you make your way down the famous Peak Trail.
Fiamma, Shop G02, Peak Galleria, 118 Peak Road, Hong Kong, www.instagram.com/fiammahk
Indulge in the flavours of Spain this month with new neighbourhood tapas bar Pastis Tapas. Located on the waterfront at Tseung Kwan O, the menu here is filled with traditional favourites like Ham Croquets, Prawns and Seafood Paella. The classic Tortilla is a must-order for its Japanese edamame twist, as is the mouth-watering Churros with chocolate dipping sauce. Complete your feast with a glass of red and white sangria for ultimate holiday vibes.
Pastis Tapas, GO5, 23 Tong Chun Street, Tsueng Kwan O, Hong Kong, 6214 2239, www.pastistapas.com
Palco Ristorante has a new home in TST’s Ocean Terminal- just in time for its 10 year anniversary! Set against the backdrop of a stunning harbour front view, Chef Ken Lau’s celebrated interpretation of Italian food is always a winner. On the menu, guests can expect longtime classics such as the Signature Spaghetti with Black Truffle Paste and Aged Parmesan ($398), Squid Ink Crispy Chip ($188), and the ever-popular Cream of Wild Mushroom Soup ($188), alongside new additions like Spaghetti with Grilled Scampi and Scampi Tartare ($498) and the umami-packed Hokkaido Sea Urchin Risotto ($498). Definitely one to keep in mind for any upcoming occasion dinners!
Palco Ristorante, Shop 403 – 404, 4/F, Ocean Terminal, Harbour City, 3 – 27 Canton Road, Tsim Sha Tsui, Hong Kong, 2382 3123, www.facebook.com/palcoristorante
Greyhound Café is one of our top choices for a taste of Bangkok in the city, so we’re thrilled to learn that there’ll be a further two new locations opening this month. Greyhound Café Galleria, located at K11 MUSEA, will be the brand’s new flagship – the highlight here has to be the focus on Bangkok’s handmade dessert culture, with a dazzling dessert cabinet and ice cream tuk-tuk station. Meanwhile over in Causeway Bay, the new Greyhound Café in Times Square is the place to go for all things seafood.
Greyhound Café (Causeway Bay), Shop 1104, 11/F, Times Square, 1 Matheson Street, Causeway Bay, Hong Kong, 2152 3833
Greyhound Café Galleria, Shop 327A & 327C, 3/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, 2394 6600, gaiagroup.com.hk
The perfect balance of sugar and carbs, doughnuts are proving to be the sweet treat of the moment with not one but two dedicated concepts opening up this month. First up is independent venture DoughByDesign, which takes a classic approach to the fried dough confection, similar to those seen in Tokyo and LA. Founded by personal trainer Daniel Yeung, the passion project comes as a result of hours of trial and error, helped along with various YouTube tutorials. Despite having no previous culinary experience at all, Daniel pulls it out of the bag with doughnuts that are both oh so fluffy and satisfyingly dense (insert drool emoji here). Officially launching this month, there are currently three flavours available – Original Glazed, Chocolate and Cinnamon Sprinkle (priced at $120 for a box of three) – though expect an additional monthly special starting from the end of September. Because of demand, pre-orders are allocated by a raffle which takes place on the brand’s Instagram every Monday night. Head here for all the details.
Coming in with a contemporary twist on the traditional doughnut is new pop-up concept ello, located within K11 Art Mall from now until Sunday, 15 November. Here you’ll find a variety of handcrafted doughnuts in modern yet timeless flavours such as Salted Egg Yolk ($48), Lemon Pie ($48) and Hazelnut Chocolate & Banana ($48). For double helpings of indulgence, don’t miss the “Ice Cream Donut”, the doughnut equivalent of an ice cream sandwich. And for those who lean towards savoury cravings, a crumbed hotdog bun doughnut packed with the likes of Mala Beef & Egg ($72), Pork Belly & Kimchi ($72) and Vegetarian Thai Pork ($68) should hit the spot just right. To drink, ello has collaborated with Carbon Brews HK to create Yuja Pop, an exclusive craft beer made with Korean sea salt and Yuja sour ale. There will also be non-alcoholic options available, including a House-made Kombucha and a selection of speciality teas. The ello pop-up is open daily from 12pm to 10pm.
ello, B2 Atrium, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong, www.instagram.com/ello_donut
This month, K11 MUSEA is gearing up to welcome two new dining darlings to its fold, one of which is contemporary all-day dining spot Glasshouse Greenery. Similar to its sister outlets, the menu will consist of elevated Southeast Asian classics with a Western twist. Expect dishes like the flavourful Hainan Chicken Risotto, a Chinese Sausage Pizza and comforting Wagyu Char Siew Rice with Foie Gras, to name but a few. Of note here is the extensive list of handcrafted cocktails, mocktails and speciality coffee. We can’t wait to try the visually-stunning Greenery Secret, which features honey caviar, vacuum-infused cucumber elderflower liqueur and Prosecco, as well as the indulgent Vietnamese Drip Coffee with Coconut. They’ll be best enjoyed on the restaurant’s beautiful “secret garden” terrace – a true urban hideaway that has sundowners written all over it. Glasshouse Greenery is open daily from 11am.
Glasshouse Greenery, Shop 501, 5/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, 2152 1518, www.gaiagroup.com.hk/restaurant/glasshouse
Also new to K11 MUSEA is fine dining hotspot COBO HOUSE. It’s come a long way since its original iteration in Shek Tong Tsui, with new chefs (up and coming culinary duo Ray Choi and Devon Hou), along with an unbeatable harbour view. Given Chef Ray and Chef Devon’s flair for the creative, let’s just say to expect the unexpected when it comes to the food. The six and eight course tasting menus (priced at $1,180 and $1,480 respectively) are set to change every six weeks, and will be influenced by the latest premium seasonal ingredients. COBO HOUSE is open daily from 11am.
COBO HOUSE, Shop 602, 6F, K11 MUSEA, Victoria Dockside,18 Salisbury Road, Tsim Sha Tsui, Hong Kong, 2656 3088, firstname.lastname@example.org, www.cobohouse.com
Smoke & Barrels
Not to be confused with Chris Grare and Arron Rhodes’ new concept Smoke & Barrel (coming in October), Smoke & Barrels is the latest addition to the Cupping Room family. Set on the lower ground floor of My Central on Graham Street, this Southern-inspired smokehouse is the ultimate grab-and-go store for sandwiches, smoked meat platters, New Orleans-style beverages and more. The highlight here is, of course, the smoked meat; go all out with a platter of Brisket and Ribs ($328), Smoked Chicken and Sausage ($268) or Smoked Turkey and Brisket ($268), and experience how the complex spice rubs are adjusted in flavour and intensity for each type of protein. The Signature Hot Brisket Bun ($118) is a must-try too, complete with toasted brioche and tangy mustard – smoked for more than 18 hours, the thickly sliced brisket is impossibly juicy! As for the drinks, we have our eyes on the two spirit-based slushies – the Strawberry Banana Daiquiri ($78) and the Frozen Irish coffee ($78) – perfect for beating the heat! Smoke & Barrels is open daily from 9am to 6pm.
Smoke & Barrels, Shop 3, LG/F, My Central, 23 Graham Street, Central, Hong Kong, 9612 0988, www.smokeandbarrels.hk
Fresh off the success of lavish teppanyaki affair Crown Super Deluxe, Black Sheep Restaurants unveils yet another Japanese-inspired concept, this time focused on all things sushi. Helmed by Kawasaki native Motoharu Inazuka, Sushi Haru spotlights Edomae sushi (a type of sushi where the fish is marinated rather than served fresh), using seafood sourced straight from Hokkaido, Kyushu and Tokyo. With just eight counter seats available, the restaurant promises an intimate dining experience, complete with an omakase style menu ($1,500 per person for dinner or $898 per person for lunch). Sushi Haru is open from Tuesday to Sunday, 12pm to 2:30pm and 6pm to 9pm.
Sushi Haru, Mezzanine, LKF Tower, 33 Wyndham Street, Central, Hong Kong, 2111 1450, email@example.com, www.sushiharu.com.hk
We’re treated to a taste of Italy this month thanks to Aria, a brand new Italian concept by celebrated executive chef Andrea Zamboni. Perched on the 24th floor of California Tower, Aria offers us a unique modern twist on family-style Italian cuisine, elevating traditional classics and secret family recipes through quality ingredients and chef Andrea’s innovative culinary finesse. Think Tagliatelle with Zarda Spicy Tomato Sauce, complete with Blue Lobster and Bagna-cauda Fondue ($268), Traditional Baked Eggplant Parmigiana with Fior di Latte ($148) and Italian Milk-fed Veal Cutlet with Tomatoes, Celery Relish and Sicilian Lemon ($428). It’s worth noting that many of the ingredients that Chef Andrea uses to create his inventive flavour combinations can’t be found elsewhere in Hong Kong, setting the stage for an Italian feast like no other.
Aria, 24/F, California Tower, Lan Kwai Fong, Central, Hong Kong, 2804 1116, firstname.lastname@example.org, ariaitalian.com
MOO MOO Plus
Handcrafted burgers and homemade shakes are the order of the day at MOO MOO’s latest opening, MOO MOO Plus, in Causeway Bay. This location enjoys more space than its Kwun Tong counterpart, and comes complete with a bar and plenty of screens for watching sports on, making it the perfect casual hangout for when group gatherings resume. Until then, grab a friend and settle in to feast on its selection of signature bites, including The Classic Moo ($60) with premium Angus beef patty, cheese and MooMoo sauce, Poutine Fries ($32) and Mozzarella Balls ($55).
MOO MOO Plus, Shop C&D, 59-65 Paterson Street, Causeway Bay, Hong Kong, www.moomooburger.shop
We love a classic Bubble Tea as much as the next Hongkonger, but it’s not exactly the healthiest drink of choice is it? Here to change that is Mother Pearl, the city’s newest boba tea house, with a good-for-you twist. Situated in the heart of Central, Mother Pearl serves up a wholesome alternative for bubble tea devotees, made from natural, low-glycemic sugar alternatives, house-blended 100% vegan “mylks” and superfood pearls. The grab-and-go concept, which enlisted the help of the city’s resident plant-based chef Peggy Chan to consult on its menu, also offers a selection of fruit and vegetable juices, alongside pastries, superfood bowls and various breakfast items. We recommend starting out with the signature PO Milk Tea (from $32), which features coconut condensed milk, keemun rose tea and acai tapioca, together with the Spinach & Lentil Empanada ($45) and Chewy Double Fudge Choco Cookie ($25). Mother Pearl is open from 8am to 8pm on weekdays and 10am to 8pm on weekends.
Mother Pearl, 25 Lyndhurst Terrace, Central, Hong Kong, 3596 5100, motherpearl.world
Hot on the heels of the opening of Lobster Shack earlier this year, Bistro Concept Group (helmed by Christopher Premyski) is at it again with contemporary cool izakaya, Katsumoto. Situated on Sai Ying Pun’s High Street, this newcomer promises tasty (and affordable!) Japanese-inspired eats by Executive Chef Sean Mell (previously at Silencio and Nobu). We recommend starting with the signature Cheeseburger Roll ($148), alongside the Corn Tempura ($118) and crispy Chicken Karrage ($108). Craving something indulgent? Don’t miss Katsumoto’s Wagyu M5 dishes, including a Wagyu Sando ($248), made with milk bread, kewpie mayonnaise and tonkatsu sauce, and the Signature 100g Steak ($298) topped with sea urchin and cognac. Alternatively, for any vegetarians among you, the Signature Plant-Based Ramen ($98) with Omni Pork is sure to hit the spot.
On weekdays, Katsumoto will also be offering lunch sets of Donburi, Bento and Katsu Sando from just $118 – the perfect mid-week treat! Make sure to check out the restaurant’s weekend brunch offering too, which comes with the option to enjoy free flow sake or cava for an additional $198.
The restaurant is currently in soft opening and will be welcoming guests from 12pm on both weekdays and weekends.
Katsumoto, 70 High Street, Sai Ying Pun, Hong Kong, 2606 0826, email@example.com, bistro-concept.com, www.facebook.com/katsumotohk, www.instagram.com/katsumotohk
New to Wan Chai is charming neighbourhood bistro jean may, the first solo venture of Michelin-trained chef Tiff Lo. Having cut her teeth working alongside culinary greats like Eric Chavot and Michel Roux Jr, Tiff brings us a wealth of inspired recipes which showcase her unassuming yet skilfully crafted approach to food. Highlights of the menu include the Steak Tartare ($162), Duck Breast with Spiced Honey Glaze ($312) and the Parsley & Garlic Razor Clam ($220). Make sure to save room for dessert! Because who can say no to a Pierre Koffmann-inspired Lemon Tart ($88)? Jean may is currently offering a takeout taster menu from Wednesday through Sunday, 12pm to 5pm. The restaurant will open for dine-in on Tuesday, 18 August – head here for reservations.
jean may, Shop A, 14 Gresson Street, Wan Chai, Hong Kong, Hong Kong, 3590 6033, firstname.lastname@example.org, www.facebook.com/jeanmayhk
Flakes & Layers
Part doughnut, part crispy mille feuille, Flakes & Layers’ original creation is the city’s latest must-try sweet treat. Known as the Ooonut, it’s the brainchild of former actress and model Amanda Strang, and consists of a flaky “1000-layer” pastry filled with a silky cream. They currently come in three tempting flavours: Vanilla ($50), Chocolate ($50) and Yin Yang (a heady combination of bitter coffee and sweet condensed milk, $55). Get yours at its Teakha pop-up from now until Tuesday, 25 August, and enjoy with the cafe’s popular Iced Sea Salt Yin Yang Tea ($98 for an ooonut and tea set). Alternatively, enquire directly for private orders (minimum of six required).
The Teakha pop-up is open from 12:30pm to 4:30pm daily (apart from Tuesdays) and is cash only. Make sure to head to the bakery side of the cafe situated on 14 Tai Ping Shan Street. Limited quantities are available so be prepared to get there early!
Flakes & Layers (Teakha Pop-Up), 14 Tai Ping Shan Street, Sheung Wan, Hong Kong, 9191 3301 (WhatsApp), email@example.com, www.instagram.com/flakesandlayers
Bringing a touch of New York to the streets of Sai Ying Pun, Fat Chad’s is a self-styled “boozy bodega” brought to us from the folks behind Pondi. The neighbourhood deli will be serving up hearty made-to-order sandwiches, alongside artisanal groceries including craft beers, natural wines, homemade ice cream and more. Of the sandwiches, highlights include the classic grilled Reuben ($120) with corned beef, house kraut and smoked mozzarella, and the Poulet Tikka Masala ($110) featuring juicy chicken breast, liver terrine and a cucumber pickle. WhatsApp to order directly, or find Fat Chad’s on Deliveroo.
Fat Chad’s, 119B Second Street, Sai Ying Pun, Hong Kong, +852 5536 9665 (WhatsApp), www.instagram.com/fatchads
Popular Sai Kung bakery Ali Oli has launched its first virtual restaurant, Humble Pie, available on Deliveroo. Based in Wong Chuk Hang, the newcomer will offer a range of affordable lunch options, including sandwiches, soups, salads and desserts. But it’s the freshly-made pies that are at the top of our must-order list. From Ali Oli’s bestselling Aussie Meat Pie ($48), to the more adventurous Thai Red Chicken Curry option ($48) and a plant-based Lentil and Vegetable Pot Pie ($70), it’s just the thing for when we’re craving all things comfort. As an added bonus, you can enjoy a tasty slice of cake or warming dairy-free Pumpkin Soup for just $18 when you order any pie, sandwich or salad.
Humble Pie is open from 10:30am to 5pm, Sunday to Friday, for delivery or pick up. Head here to order.
Humble Pie, Unit C, 11/F, 44 Wong Chuk Hang Road, Hong Kong, 2552 8513
Another delivery exclusive, Blu Kouzina has landed in Hong Kong by way of a special Deliveroo Editions kitchen. Hailing from Singapore, the restaurant is known for serving up mouthwatering Greek and Mediterranean dishes. Think meaty kebab and gyros platters, homemade dips, hearty wraps and fresh salads. We like the look of the signature grain bowls for a healthy yet satisfying lunch: our top picks are the Guardian ($95) with spinach, quinoa and tzatziki, and the Seasonal Harvest ($90) with kale and aromatic brown rice. And who can resist a Greek Yogurt Bowl (from $60), especially when topped with a drizzle of greek honey and a range of fruit.
Blu Kouzina, available on Deliveroo
Twist & Buckle
Great news for those with a sweet tooth: Hong Kong finally has an authentic churro shop! Helmed by two South American amigos with a passion for sharing the Latino dessert of their childhood, expect indulgently soft yet delightfully crispy handcrafted churros, complete with a range of decadent toppings (the “Twist”, if you will). Those who like to keep things simple will appreciate the classic El Churro Original ($22), served piping hot with a choice of artisanal dipping sauces like traditional dulce de leche or condensed milk. Feeling more adventurous? Opt for one of the “Glazed” churros – flavours include the Crunchy Matcha ($35) studded with fruity pebbles, and the Hazel Lai ($35), which is generously covered in Nutella and finely chopped hazelnuts. Last but not least, the “Chilled” selection comes complete with vanilla soft serve – the perfect hot weather treat.
Whilst there, don’t miss Twist & Buckle’s signature freshly-squeezed lemonade ($36), available in creative flavours like the vibrant blue Butterfly Pea Magic and a refreshingly zesty Calamansi & Mint.
Twist & Buckle, 29-31 Chatham Road South, Tsim Sha Tsui, Hong Kong, www.instagram.com/twistandbuckle
Yum Cha by Man Wah
Though currently under renovation, gourmands can still get their fix of Mandarin Oriental’s signature Cantonese restaurant Man Wah thanks to a brand new weekend dim sum offering housed in the hotel’s Small Connaught Room. Expect a curated menu of classic dim sum and à la carte dishes prepared by Executive Chinese Chef Wing-Keung Wong. Highlights include a Crab Meat, Black Truffle and Vegetable Dumpling, the Barbecued Iberian Pork Loin with Longan Honey, Har Gau with Tiger Prawn and Bamboo Shoot, and much more. The new concept is open on weekends from 11am to 3pm.
Yum Cha by Man Wah, Small Connaught Room, 1/F, Mandarin Oriental Hotel, 5 Connaught Road Central, Central, Hong Kong, 2825 4000, firstname.lastname@example.org, www.mandarinoriental.com
New from the team behind Cupping Room comes dessert delivery concept La Viña. Named after the San Sebastian restaurant which created the now Instagram famous Basque Cheesecake, La Viña’s hero product is of course its very own version of the iconic decadent treat (priced from $42), complete with the coveted caramelised crust and creamy soft interior. The signature loaf cakes also look delightful, coming in flavour pairings such as Earl Grey & Floral Rose ($228), Ginger & Lemongrass ($198) and Valrhona Chocolate & Salted Caramel ($188). Order now for delivery via Deliveroo or directly from La Viña. Pick up is also available.
La Viña, Shop 3, MyCentral, 23 Graham Street, Central, Hong Kong, 9612 0988, email@example.com, www.lavina.hk
Coffee shop by day, whiskey bar by night, this new cafe has it all, with an achingly aesthetic interior to boot. Coffee Analog’s main trade is its hand drip brews and daily selection of mystery cake (past offerings include Uji Matcha and Chocolate). All whiskey is sourced from local supplier Malt Cask.
Coffee Analog, 169 Sai Yeung Choi Street North, Mong Kok, Kowloon, Hong Kong, www.instagram.com/coffeeanalog.hk
The Blind Pig
Popular sports pub The Blind Pig is crossing the harbour for its second location, setting up shop in TST’s Knutsford Terrace. Expect more of the same, with craft beer, pub food and sports all on the agenda. This time, new Shore Group Executive Chef Jaakko Sorsa takes the lead with the menu, which includes comfort classics like the Classic Patty Melt, Slow-Cooked BBQ Beef Ribs, Loaded Potato Skins and more. There’ll also be a traditional roast dinner available on weekends and public holidays, complete with homemade Yorkshires, mashed potato, glazed carrots and sautéed vegetables.
The Blind Pig, G/F, 1 Knutsford Terrace, Tsim Sha Tsui, Kowloon, Hong Kong, 2367 0990, firstname.lastname@example.org, www.facebook.com/theblindpighk
All-day dim sum and Chiu Chow diner Nove has quietly opened its second location inside iconic heritage building the Fringe. Umberto Bombana, who is best known for his three-Michelin star restaurant 8 1/2 Otto e Mezzo Bombana, will oversee operations, while the kitchen will be run by a trio of talented Chinese chefs, including Chef Wong Yoi-Por (formerly at China Tang and one-Michelin star Island Tang). Must-try dishes include Fringe exclusives the Eugene Bao and Ted Lo Soh, named after Hong Kong jazz legends Eugene Pao and Ted Lo.
Nove@theFringe, 1/F, Fringe Club, 2 Lower Albert Road, 2130 6546, www.facebook.com/novechinesekitchen
What Da Duck
As the name suggests, all things duck is the order of the day at What Da Duck. Fresh from its PMQ pop-up at the end of last year, the concept is back with a new pop-up at The Code. The menu brings back old favourites like the Breaded Crab Claw ($58, two pieces), Prawn Toast (from $68, four pieces) and crispy Fried Wonton ($58, three pieces), as well as signature Aromatic Crispy Duck with Pancakes (from $108 for a quarter duck). Head here to order via WhatsApp for takeaway.
What Da Duck (Pop-Up), 17/F, The L. Place, 139 Queen’s Road Central, Central, Hong Kong, www.instagram.com/whatdaduck852
Bringing a taste of Burma to the hustle and bustle of Hong Kong is Club Rangoon, the city’s first authentic Burmese restaurant. Occupying a prime spot in Soho, get set for an explosion of vibrant flavours matched with hearty comfort eats, all of which borrow inspiration from the neighbouring cuisines of India, China and Thailand. The specially-curated menu takes its cue from founder Nelson Htoo’s childhood memories of Myanmar, elevated with a subtle hint of refinement and culinary flair courtesy of chef Karisa Cheque. As for the drinks, guests can expect a heady mix of flavourful cocktails crafted by Bar Manager Jack Byrne. The result is a tantalising foodie adventure, designed to take you on a journey through the rich history and culture of the mystic nation. Club Rangoon officially opens on Thursday, 9 July (booking now open).
Club Rangoon, 33 Aberdeen Street, Central, Hong Kong, 2503 3077, email@example.com, www.clubrangoon.com.hk
Cultures collide at Andō, the first solo concept by highly-acclaimed Argentinian chef Agustin Ferrando Balbi. In this joint venture with JIA Group, Balbi takes inspiration from his ancestral roots in Spain, whilst also spotlighting his culinary training in Japan. Andō will be open for lunch and dinner from Tuesday, 7 July. Head here to book now.
Andō, 1F Somptueux Central, 52 Wellington Street, Central, Hong Kong, firstname.lastname@example.org, www.andohk.com
Named after the progressive 18th century female poet Hồ Xuân Hương, XUÂN looks set to follow in her footsteps with its forward-thinking contemporary spin on classic Vietnamese cuisine. Here, veteran Vietnamese Chef John Nguyen looks to the northern reaches of the country for inspiration, resulting in a menu of familiar favourites, with a twist. Guests can look forward to the likes of Chả Giò Crispy Spring Rolls ($128), Beef Prime Rib Phở ($138), Cơm Gà Hoi An Chicken Rice ($168) and more. We love that the Phở comes with optional extras such as Roasted Beef Bone Marrow (add $50), a Chinese Doughnut (add $20) and Fresh Farm Egg (add $20). Craft cocktails, inspired by the nation’s signature flavours, round out the offering nicely. XUÂN soft opens on Monday, 6 July.
XUÂN, G/F, 18 Lun Fat Street, Wan Chai, Hong Kong, 2891 1177, email@example.com, www.instagram.com/xuan_hk
Soil To Soul
New to K11 MUSEA this month, Soil To Soul brings us an exciting new vegetarian take on traditional Korean cuisine. Inspired by the country’s temple food, the restaurant is headed by Chef Gu Jin Kwang, a protégé of renowned Buddhist nun WooKwan. On the menu, guests can expect all their Korean favourites, but made from natural, organic and plant-based ingredients. Highlights include the gluten-free Korean Turnip Dumpling, a Mung Bean “Jangtteok” Pancake and Sweet & Sour Shiitake Mushroom. Drinks-wise, Soil To Soul’s signatures include biodynamic, organic and premium wines, traditional soju and soju-inspired cocktails.
Soil To Soul, 704, 7/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, 2389 9588, firstname.lastname@example.org, www.facebook.com/soiltosoulhk
Neighbourhood tapas bar 22 Ships is back on Ship Street! With Chef Antonio Oviedo at the helm, the new and improved concept looks to celebrate authentic Spanish flavours with its menu of lesser-known tapas classics. We can’t wait to try the Iberico Salchichon Tartare with Avocado Sorbet ($160), along with the creamy Boletus Mushroom Croquetas with Iberico Ham ($48 each) and Roasted Suckling Pig ($388). Rounding out the highlights is a Chicken Pepitoria with Ibérico Ham, Saffron and Almonds ($298), which serves as a modern take on the comforting, generations-old Spanish family dish. To drink, take your pick from one of the 20+ Spanish wines on offer, or the house sherry served from a barrel.
22 Ships, 22 Ship Street, Wan Chai, Hong Kong, 2555 0722, email@example.com, www.22ships.hk
A touch of French chic arrives in Hong Kong this month by way of Parisian-inspired bistro District 8. Located within Elements Mall’s Civic Square, head here for French classics and comfort food, including Steak Frites (from $270), sharing Salumi and Cheese Platters (from $70), and Fresh Shucked Oysters (from $120). The restaurant’s drinks menu in particular is a standout, featuring a selection of eclectic cocktails. We loved the French Breakfast Martini ($90), made with butter croissant-infused vodka (yes, you read that right!), strawberry marmalade, egg white and fresh lemon. The Beef It ($110) is also a must-try, complete with Wagyu beef fat-washed bourbon, burnt honey syrup and smoky whisky.
District 8, Shop R009, R/F, Elements, 1 Austin Road West, Tsim Sha Tsui, Hong Kong, 2537 7555, firstname.lastname@example.org, district8.com.hk
Calling all fans of Mama San, acclaimed chef Will Meyrick is at it again with his second Hong Kong opening. Located in Elements Mall, Monsoon will offer an inventive and inspiring take on classic Southeast Asian fare. Think comfort food, done with a contemporary twist. Leading the kitchen team is Head Chef Gede Budiana – an expert on Indonesian and Southeast Asian cuisine. Together with Meyrick’s experience, guests are guaranteed to be in excellent hands.
Monsoon, Elements, 1 Austin Road West, Tsim Sha Tsui, Hong Kong, www.monsoonoriental.com.hk
Dim Sum Library
Introducing yet another Elements Mall opening, this time the focus is on all things dim sum. This will be Dim Sum Library’s second location and with it, the restaurant promises an all-new culinary experience. Expect a range of exclusive new signature dishes, such as the Pan-Fried Sichuan Cod Bao ($68, complete with a homemade ma la sauce), Charcoal Tofu with Wild Mushrooms ($68) and Lobster Dumpling with Tianqi Herbs ($62). What’s more, to celebrate the opening, both Dim Sum Library locations will be offering limited edition Xiaolong Bao. Available until Sunday, 20 September, flavours will change weekly and include Bak Kut Teh, Kombu & Bonito, Beef Brisket and Hot & Sour.
Dim Sum Library (Elements Mall), Shop 1028B, Water, Elements, 1 Austin Road, Tsim Sha Tsui, Hong Kong, 2810 0898, www.dimsumlibrary.com.hk
The Pizza Project
Following the success of its Peel Street debut earlier this year, The Pizza Project is bringing its brand of crowd-pleasing, affordable pizza to Wan Chai. Don’t miss its opening celebrations on Tuesday, 7 July, where the restaurant will be giving away 500 free pizzas from 6pm onwards. See you there!
The Pizza Project (Wan Chai), 5 Star Street, Wan Chai, Hong Kong, email@example.com, thepizzaproject.hk
Read more: The Pizza Project: A 70’s-Style Pizzeria From The Guys That Brought Us Pici
FWD House 1881
Heritage hotel House 1881 is gearing up to launch not one but four new restaurant and bar brands this summer. French-inspired Odea, bar concept The Cell and Chinese-focused The Queen are already in soft opening phase, while farm-to-fork steakhouse The Steak Room is coming soon.
FWD House 1881, Main Building, 1881 Heritage, 2A Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong, 3988 0000, firstname.lastname@example.org, www.fwdhouse1881.com
Joining the ranks of American grilled meat specialist HENRY and tapas-inspired restaurant Bayfare Social on Level Five of Rosewood Hong Kong is CHAAT – a bold, new Indian concept that doesn’t shy away from flavour. Equipped with three Tandoor ovens and a whole room dedicated to spices, Executive Chef Manav Tuli re-imagines and refines his favourite Indian street snacks from his childhood. Expect every bite to pack a punch – his authentic Pork Cheek Vindaloo ($178) is certainly not for the faint-hearted. If you’re brave enough to take the heat, we suggest softening the blow with a cooling glass of Mango Lassi ($80).
CHAAT, Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, 5239 9220, email@example.com, www.chaat.hk
Crown Super Deluxe
New in from Black Sheep, Crown Super Deluxe brings a touch of theatrical flair to the city with a lavish Japanese-inspired teppanyaki affair. Headed by Chef Toru Takano, originally from Niigata, the restaurant celebrates vintage Tokyo, bringing together luxury dining with stylish retro glamour. The main dining room features three custom teppans, allowing guests to get up close and personal with the cooking process. While a la carte options are available, guests are advised to choose from one of the three pre fixe menus, including the Deluxe ($1,188 per person), which comes with Sashimi, Lobster Miso Soup, A5 Kagoshima Wagyu Beef, Garlic Fried Rice and more. After the mains, make your way over to the dessert and whisky lounge for elegantly retro French patisseries, seasonal Japanese fruits and a cheeky nightcap.
Crown Super Deluxe, Mezzanine Level, LKF Tower, 33 Wyndham Street, Lan Kwai Fong, Central, Hong Kong, 2111 8434, firstname.lastname@example.org, www.crownsuperdeluxe.com
Read more: Crown Super Deluxe: A Lavish Teppanyaki Affair In LKF
Taking over the former site of Grappa’s Cellar in the basement of Jardine House, BaseHall looks set to become one of the buzziest new foodie openings in Central this summer. Here, guests can experience the very best of the city’s culinary scene – all in one convenient food hall. Confirmed outlets include Roti Tori (a new Japanese rotisserie concept from the team behind Yardbird), Cookie DPT, Honbo, Cô Thành, 11 Westside, Pub 1842 (a modern craft beer pub by Young Master Ale), Return of Lemak and MOYOSIK (a new casual Korean spot by MOYO). Keep an eye on BaseHall’s Instagram for more information to come.
BaseHall, LG9 Jardine House, Central, Hong Kong, www.basehall.hk
Read more: What To Eat And Drink At BaseHall
Enjoy dining with a view at the newly-opened Harbourside Grill this month. Perched above the harbour in TST’s Ocean Terminal, expect a grill-centric menu laced with French finesse, including Wagyu and U.S.D.A certified steak, seafood and more. The Apple tarte tatin ($158, serves two) is a must-try, alongside the show-stopping Steak tartare ($158), which is served table-side for added drama. A special mention must also go to the restaurant’s impressive outdoor terrace, with sweeping 180-degree city vistas. Here, guests can enjoy a drink from the comprehensive wine and cocktail list (sundowners anyone?), alongside casual bites from the terrace-specific menu. There’s also a well-priced lunch set, starting at $208 for two courses.
Harbourside Grill, Shop OTE401, Level 4, Ocean Terminal Harbour City, Tsim Sha Tsui, Hong Kong, 2619 9100, email@example.com, www.harboursidegrill.com.hk
The first ever international branch of YAKINIKUMAFIA has landed in Hong Kong, much to the delight of meat-lovers across the city. Fans of WAGYUMAFIA will already be familiar with Hisato Hamada’s dedication to all things wagyu, and this new offering promises more of the same, with a particular focus on (you guessed it) yakiniku. Housed in a sleek airport-themed interior, the restaurant is open for lunch and dinner, serving up affordable cuts of Ozaki Beef which diners grill themselves over a bbq. All guests will start with a Combo Set ($480 for one), which includes 150g of Ozaki Wagyu, Koshihikari Rice, Wagyu Bone Broth, Daikon, Pickled Cucumbers and Big Eye BBQ Sauce. Additional wagyu and side dishes are available to add on.
In a nod to WAGYUMAFIA’s early years as a private dinner pop-up, booking at YAKINIKUMAFIA is essential. Guests are required to register on the site in order to access a personalised reservation link. Be quick about it – the restaurant takes only 250 seatings a month.
YAKINIKUMAFIA, 2/F Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong, 3105 1250, firstname.lastname@example.org, yakinikumafia.hk
Introducing Hong Kong’s newest burger joint, Brando’s Burger is the brainchild of chef Brandon Tomkinson (formerly head chef at the now-closed Bread Street Kitchen). The menu is short but sweet, with just four options (including a classic beef, veggie portobello, chicken and spicy option, prices start at $110). Though Brando’s Burger doesn’t have a permanent home as yet, you can find out about its latest location through Instagram.
Brando’s Burger, www.instagram.com/brandosburger
Read more: The Best Burgers In Hong Kong
Following the tremendous success of last year’s Vegan Block Parties, Big Dill now has its very own restaurant over in Sai Ying Pun. With a mission to take veganism mainstream, Big Dill blurs the line between plant-based and traditional comfort food. Think juicy burgers, gyros and more, all featuring meat-free “chicken”, “beef” and “lamb” proteins made in-house by the restaurant itself. Vegan or not, this is perfect for a touch of indulgence without any of the guilt!
Big Dill, 123 – 125 Third Street, Sai Ying Pun, Hong Kong, 5270 6777, email@example.com, www.facebook.com/BigDillOfficial
Located in TST’s K11 Art Mall, homegrown culinary venture HAND3AG brings together fun, convenience and innovation for a casual “light-meal” dining concept featuring hot-off-the-grill teppanyaki sandwiches. The ambitious fillings will help you level up your sandwich game in no time. Take the restaurant’s signature Continental Iron House ($54) as a case in point. The sandwich comes complete with Provencal meatballs in ratatouille with tomato sauce, assorted vegetables, rose-cheese macaroni, a pan-fried egg with a runny yolk, and lava cheese mixed with cheddar, mozzarella and parmesan – phew! Soups, salads, French toast and baked goods are also on offer, alongside other savoury snacks. Make sure to save room for the Triple Cooked Hand-Cut Fries (from $35), served with homemade tomato sauce, truffle mayonnaise or special black-garlic sauce for a spud-tacular treat.
HAND3AG, Shop B226-B227A, Basement 2, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong, 3907 0188, www.hand3ag.com
Acclaimed Chef Mingoo Kang is taking his culinary talent international with Hansik Goo, his first restaurant opening outside of Korea. Much like the highly celebrated Mingles (Chef Mingoo’s Seoul outlet), Hansik Goo looks to showcase Korea’s diverse culinary culture. Unfortunately, due to current flight restrictions, the chef himself is unable to make it to Hong Kong to officially launch the restaurant. However, guests can still enjoy a specially-curated eight-course tasting menu ($780), which has been designed to give a compelling introduction to Chef Mingoo’s unique cooking style. Dishes include Korean classics, such as Bulgogi, Yukhoe (Korean-style steak tartare), Bibim-Guksu and more. It’s a must-try for anyone who’s keen to learn more about Korean cuisine.
Hansik Goo, 2/F, 8 Lyndhurst Terrace, Central, Hong Kong, 2798 8768, www.hansikgoo.hk
Mamma Always Said
Taking the place of recently-closed Malaysian street food concept JALAN, Mamma Always Said is the newest offering from Meraki Hospitality Group – and it promises to be one of its best yet. Opening just in time for summer, the focus here will be on modern comfort eats. From coffee and baked goods, to moorish sandwiches, salads, pasta, tapas and more, the all-day menu encourages guests to stop by for breakfast, lunch and dinner for a taste of Mamma’s finest. We’re looking forward to feasting on the Homemade X.O Fried Chicken Wings ($85) in particular, along with the King Prawns with chorizo and Manchego ($180) and Potato Crisps and Jamon ($95). The all-day restaurant will also feature an in-house retail space selling local produce, affordable wines and exclusive Meraki packaged goods.
Mamma Always Said, 42 Peel Street, Central, Hong Kong, www.mammashk.com
Little Bao returns to Soho for summer! Every Thursday to Sunday, Happy Paradise – which this year transformed into a private dining space – will host Little Bao as a pop-up. We can’t wait to indulge in the classic OG baos, alongside signature small shares, off-menu specials, wine and cocktails. Open for dinner (and lunch on weekends), book your table via WhatsApp (6794 8414). Walk-ins are also welcome.
Little Bao Pop-Up, Happy Paradise, UG/F, 52 – 56 Staunton Street, Central, Hong Kong, www.little-bao.com
With a total of 13 Michelin stars and a time-honoured history of over 20 years across Hong Kong, Taipei and Shanghai, yè shanghai begins a new chapter this month with its brand new location in K11 MUSEA. Occupying a prime spot overlooking the harbour, diners can look forward to all of the restaurant’s longstanding favourites, as well as an exclusive dim sum menu and a number of innovative à la carte signature dishes, both of which have been especially created for the opening. Highlights include the Crab Roe Meat Bun ($120), a traditional Chinese bun filled with a deliciously simple mixture of pork and fresh Shanghai hairy crab, and the Shanghai Rice Cake with Eight Treasures ($220), which is a modern twist on the traditional ‘eight treasures’ dish featuring pork, chicken, water chestnuts, sea cucumbers, bamboo shoots and more.
yè shanghai, 702, 7/F, K11 Musea, Tsim Sha Tsui, Hong Kong, 2376 3322, firstname.lastname@example.org, www.elite-concepts.com
Blue Bottle Coffee
Calling all coffee fanatics! The eagerly-anticipated Hong Kong outlet of famed coffee roaster Blue Bottle Coffee has finally opened its doors. Occupying a prime location on Lyndhurst Terrace, the two-storey venue will offer a limited menu of drinks and culinary items while in its soft-opening phase. Expect a range of espresso-based drinks, pour over coffee, cold brew, New Orleans Iced Coffee and more, alongside teas and select pastries, waffles and avocado toast. Blue Bottle Coffee is currently open daily from 8am to 5pm, for takeout only (for now!).
Blue Bottle, G/F and 1/F, 38 – 42 Lyndhurst Terrace, Central, Hong Kong
The Southside Pizza Co.
Lucky Southsiders are in for a treat this month thanks to the launch of The Southside Pizza Co. – a brand new delivery pizza concept which serves up freshly-made New York-style pies, lasagna, doughnuts and more. The pizza comes complete with a delicious sourdough base created in collaboration with Chef Gregoire Michaud (of Bakehouse fame). Toppings-wise, take your pick from a choice of six, including the classic Margherita ($100), the innovative Butter Chicken ($135) and the controversial Hawaiian ($125). The best part? The Southside Pizza Co. has made it a priority to hire furloughed or unemployed hospitality professionals who have been hit hard by recent events, alongside the homeless (in partnership with Impact Hong Kong).
The Southside Pizza Co., available on Deliveroo
Set against the picturesque harbour backdrop in the West Kowloon Cultural District, celebrity restaurant PANO promises to impress with its menu of Asian French cuisine. Helmed by Executive Chef Ken Lau, diners can enjoy a selection of Lau’s famous signature dishes such as the Homemade Linguine with Spanish Red Prawn ($348), Sea Urchin Risotto ($398) and Wagyu Beef Two Ways ($498). For an occasion dinner, we recommend checking out the indulgent Celebrity Tasting Menu featuring 10 courses (for $1188) or seven courses (for $888). The set showcases the restaurant’s must-try dishes and is a great way to sample the very best of Chef Ken’s local interpretation of traditional French classics.
PANO, Unit 1F-1, 1/F, 24-26 Museum Drive, Art Park, West Kowloon Cultural District, Kowloon, Hong Kong, 2361 9600, email@example.com, www.facebook.com/pano.westkowloon
Sai Ying Pun fave Detour quietly opened the doors to its second location last month, and has attracted a steady stream of coffee-lovers ever since. Located in Sheung Wan, the all-day cafe and wine bar is much-loved for its antipodean-style coffee, alongside simple bites of Avocado Za’atar Toast ($60), Cheese and Chive Toasted Sandwich ($58), Salmon Labneh Toast ($65) and more. Don’t miss Detour’s selection of natural wines too!
Detour (Sheung Wan), 379 Queen’s Road Central, Sheung Wan, Hong Kong, firstname.lastname@example.org, www.facebook.com/detour.coffee.wine
The Blind Pig
If you’re after all things comfort this month, make your way to new sports pub The Blind Pig. Bringing together craft beer, pub food and sports, it’s ideal for lazy Sunday afternoon hang outs. The menu centres around fresh and flavourful ingredients, and includes comfort classics such as Frank’s Redhot Buffalo Wings ($118), Big City Reds Beef Hot Dog ($138) and more. Make sure to stop by on the weekend to check out its impressive carvery offering, featuring roast beef with all the trimmings (yes, Yorkshires included!). The weekend roast is priced at $238 for one person, or $428 for a larger family-style portion.
The Blind Pig, Shop B12-14A, 45 Tai Hong Street, Lei King Wan, Soho East, Sai Wan Ho, Hong Kong, 2707 0002, email@example.com, www.facebook.com/theblindpighk
Off Town Kitchen
Nestled in the heart of Sai Ying Pun’s High Street, this cosy new European restaurant and bakery delights with classic French dishes, alongside delectable house-baked house bread and pastries. Highlights include the Lobster Roll (made up of fresh lobster à la minute sandwiched between the restaurant’s signature crusty baguette), as well as the German Rye Sourdough ($42) and selection of viennoisserie.
Off Town Kitchen, G/F, 21 High Street, Sai Ying Pun, Hong Kong, 2988 8124, www.facebook.com/Off-Town-Kitchen
Meat-lovers rejoice! New in from the team behind contemporary tapas bar Pica Pica, RUBIA pays homage to all things beef. But this isn’t just any old beef – we’re talking premium cuts of the highly-prized Galician Blond variety, hailing from Northern Spain. Served with hand-cut “Patatas Fritas”, sweet smoked piquillo peppers and mustard dressed greens, it’s a recipe for steak heaven. Also on the Taberna-inspired menu – tapas! Standout dishes include the “Huevos Rotos” ($95), a heady concoction of broken fried eggs mixed with chorizo or morcilla served atop RUBIA’s fries, and the Spicy Potato and Beef Bomba ($65). In the mood for something lighter? Head downstairs to enjoy the Bar Menu consisting of light bites and a range of cheese and cured meats! As for the drinks, RUBIA boasts an impressive line up of Spanish wines, as well as signature cocktails such as the RUBIA Old Fashioned ($140).
RUBIA, UG/F and 1/F, C Wisdom Centre, 35-37 Hollywood Road, Central, Hong Kong, 2889 1199, firstname.lastname@example.org, www.rubia.hk
Coming soon to Sai Ying Pun, LucAle promises premium Italian eats served with a side of relaxed neighbourhood vibes. Helmed by two of Italian fine-dining’s most well-known chefs – Alessandro Angelini (who most recently led the kitchen at Shangri-La’s Angelini) and Luca De Berardinis (of Conrad fame) – guests can look forward to a hearty meal of pasta, seafood and prime cuts of Italian meat, washed down with a selection of artisanal biodynamic wines sourced straight from Italy. Menu highlights include the indulgent Cappelletti Di Bolognese Bianca ($158), filled with white bolognese sauce and adorned with a premium Parmigiano Reggiano crumble, alongside the Chitarrino Al Tartufo Nero ($198), consisting of spaghettini “Chitarra” style, with black truffle, pecorino cheese and walnut bread crumbs. Of course, we’re already eyeing up the dessert menu. Bring us the Nutella Broken Pie ($88), served with strawberries and lychee STAT.
LucAle, Shop A, 100 Third Street, Sai Ying Pun, Hong Kong, 3611 1842, email@example.com, www.facebook.com/lucalehk
HOT ‘N’ MEEN
We firmly believe that you can never go wrong with a big bowl of steaming noodles and with the arrival of new delivery-only concept HOT ‘N’ MEEN, it seems we’re not the only ones! Brought to us from the team behind spicy Sichuan mainstay Chilli Fagara, it serves up ten slurp-worthy noodle bowls, ranging from the fiery Mouthwatering Chicken Noodles in Chilli Sauce ($78) and classic Dan Dan ($68), to the milder Braised Five-Spice Sliced Beef Soup Noodles ($78), to name but a few. Ideal for an office lunch, hangover indulgence or late-night feast (it’s open from noon til 10:30pm!), HOT ‘N’ MEEN will be available on Deliveroo from early March. Make sure to check out the lunch sets, which include a noodle dish and appetiser for just $98.
HOT ‘N’ MEEN, available on Deliveroo
Ask for Alonzo
Quarry Bay favourite Ask for Alonzo migrates westward for the opening of its second location in eclectic Tai Hang. Serving dishes inspired by the Mediterranean provinces of Italy, this cosy 35-seater trattoria is the place to go for all things comfort. Look out for special celebratory dishes exclusive to its Tai Hang outlet, such as the Deluxe Spaghetti Carbonara ($188), topped with wholesome shavings of Roman guanciale pork brought back from Italy by Alonzo himself. And don’t miss Ask for Alonzo’s weekly specials, which will include the infamous TLC selection of dishes. We can’t wait for the TLC Panini ($128) to make an appearance, complete with Bolognese ragout, melted mozzarella and red cheddar, complete with parmesan fries.
Ask for Alonzo (Tai Hang), 11 Lin Fa Kung Street West, Tai Hang, Hong Kong, 3101 8045, firstname.lastname@example.org, askforalonzo.com
Set to open this month, Lobster Shack is the latest restaurant from Bistro Concept Group – home to Flying Pig Bistro, El Macho and Flying Pig Deli Social. Opening on Sai Ying Pun’s Second Street, Lobster Shack is set to specialise in all things seafood (which has been specially imported from Canada!), and promises to be a relaxed spot that’s perfect for catch-ups and satisfying those seafood cravings! Highlights on the menu are sure to include the Seafood Tower (featuring a platter of oysters, smoked salmon, potted crab, whole lobster, mussels and shrimp), along with grilled lobster tail (served with garlic lemon butter, fries and salad), scallop ceviche, fresh Canadian oysters and many more. Once open, Lobster Shack will be welcoming guests Monday to Friday, 11am to 11pm, and on weekends, 9am to 11pm.
Lobster Shack, 6 – 8 Second Street, Sai Ying Pun, Hong Kong, www.facebook.com/lobstershackhk
Samsen, Sheung Wan
A long-time favourite of ours in Wan Chai, Samsen has been serving authentic Thai street food and boat noodles since it opened in 2016, and it has now expanded to Sheung Wan! Found on Jervois Street, the second location is open now for dinner only from 6:30pm (Tuesday to Sunday). Expect to find Samsen signatures on the menu along with new items such as Khao Soi, and curries served with freshly-made Roti.
Samsen, G/F, 23 Jervois Street, Sheung Wan, Hong Kong, www.facebook.com/SamsenHK
Read more: The Best Michelin-Recommended Cheap Eats In Hong Kong
Mr Ming’s Chinese Dining
Open now in K11 Musea, Mr Ming’s Chinese Dining is the latest restaurant from Ming Fat House. The group is behind city favourites such as Dr. Fern’s Gin Parlour and Foxglove, so the new opening is sure to impress. True to the group’s penchant for basing its concepts on fictional characters, Mr Ming is “an avid fan of the Chinese Arts, a writer of poetry, a collector of historical artefacts, and a lover of food and wine” and is said to express this throughout the restaurant with “the many secret recipes showcased, the fine-detailed artwork and collection of coins emblazoned, and his personal selection of boutique wines on offer.” The soft opening menu includes dim sum dishes such as Shanghai pan-fried buns, Beijing soup dumplings, Mrs. Pound’s shrimp dumplings and more, along with delights such as salt and pepper tofu cubes, deep fried Szechuan spicy chicken and Ming’s roasted goose.
Mr Ming’s Chinese Dining, 1F, 113A, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, www.mingfathouse.com/mr-mings-chinese-dining, www.facebook.com/mrmingshk
Ming Court, Wan Chai
Serving Michelin-starred Cantonese cuisine, Ming Court is now open in Wan Chai. Part of Langham Hospitality Group’s collection of restaurants, the new opening sets out to offer creations that showcase an artful balance between modern sensibilities and traditional Cantonese craftsmanship. Guests can look forward to a refined dining experience, underpinned by authentic Cantonese culinary techniques using the best globally-sourced produce. As well as brand new speciality dishes – including sautéed tiger prawn slices with asparagus, and steamed scallops stuffed with minced shrimp and crab roe – the opening will feature an interactive, multisensory Chef’s Table experience designed for eight-to-ten guests in the private dining room, a set lunch menu, and even a new bar menu featuring Chinese tapas dishes and specially designed tea-based cocktails.
Ming Court, Level 2, Great Eagle Centre, 23 Harbour Road, Wan Chai, Hong Kong, www.mingcourt.com.hk
Feather & Bone, Tsuen Wan
Known for offering Hongkongers premium meats and deli produce, Feather & Bone has newly opened an eighth location in Tseun Wan. As the brand’s biggest store yet, the new opening will feature a 1,400 square foot shop, 2,000 square foot restaurant and 2,900 square foot waterfront terrace. If dining in, shoppers in Tsuen Wan’s buzzing OP Mall can enjoy everything from coffee and brunch to all-day dining, dinner and drinks. An expansive butcher’s counter will also offer the opportunity to hand-pick steak and other expertly-carved cuts of fresh meat to takeaway.
Feather & Bone, Shop G09, G/F, OP Mall, 100 Tai Ho Road, Tsuen Wan West, Kowloon, Hong Kong, www.featherandbone.com.hk
Read more: Where To Go For Steak In Hong Kong
Sweet-toothed readers, listen up! Cinnabon is heading in Hong Kong this February. Opening in Tai Kok Tsui’s Olympian City, the US bakery chain is set to bring its iconic cinnamon rolls to the city. The official opening date has yet to be announced, but Hong Kong diners can look forward to trying sweet and sticky delights such as the Classic Cinnamon Rolls®, Chocobon and Caramel Pecanbon.
Cinnabon, G06 ,G/F Olympian City 2, 18 Hoi Ting Road, Kowloon, Hong Kong, www.cinnabon.com
Newly opened in Quarry Bay’s K11 ATELIER, Campsite is inspired by the great outdoors. Taking its cue from campsite cooking and “glamping”, the restaurant is decked out with a wooden aesthetic, and is committed to serving food made with fresh and sustainable ingredients. Open on weekdays from 9am and on weekends from 11am, diners can expect an all-day menu, featuring everything from English breakfast, waffles and eggs and avo toast, to set lunch options and drinks.
Campsite, Shop 5, Ground Floor, K11 ATELIER, 728 King’s Road, Quarry Bay, Hong Kong, www.campsite.com.hk
The Pizza Project
Coming to the city this month from Pirata group, The Pizza Project is a brand new pizzeria concept. Opening its doors this January, the casual eatery promises to bring the same straightforward charm and quality dishes as city favourite Pici, but with a focus on pizza. The menu will feature not only a selection of handmade pizzas, but also a range of freshly-prepared starters and decadent desserts. Located on Central’s Peel Street, the new opening is helmed by Pirata Group veteran Chef’s Andrea Viglione and Davide Borin and Pici Operations Manager, Nacho Lopez – with the team no doubt wanting to recreate the success of the casual pasta bar. Read Team Sassy’s review of The Pizza Project here.
The Pizza Project, G/F, No.26 Peel Street, Central, Hong Kong, www.facebook.com/thepizzaproject.hk
Read more: Where To Get The Best Pizza In Hong Kong
Dang Wen Li by Dominique Ansel
World-renowned pastry chef, Dominique Ansel is opening his first location in Hong Kong this month. Sure to please pastry-fans city wide, Dominique Ansel is acclaimed across the globe for his patisserie skills (not to mention as the creator of the Cronut), and is set to bring a brand new menu of sweet treats to the city this January. Promising an entirely new concept featuring pastries and treats created exclusively by Chef Dominique just for Hong Kong, bespoke creations include the likes of Mochi Peanut Chausson, Macaroni Cheesecake, Lemon Tea Juice Box and more.
Dang Wen Li by Dominique Ansel, Shop OT G63A, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong, www.dangwenli.com
Officially set to open its doors this month, Pondi is a collaborative concept from the teams behind BlackSalt and BRUT!. The vibrant restaurant features old world flavours and unexpected wine pairings, with a menu full of bold flavours, tapas-style plates and traditional home-style favourites. Labelling itself as “an ode to Pondicherry”, the restaurant takes its cues from the old French colonial settlement in India, with plates taking inspiration from both cuisines. Menu items include yogurt croquettes, prawn etouffee with milk bread French toast, butter chicken liver terrine and confit duck leg bon bon – not forgetting the concise and well-curated list of wines, aperitifs and sherries on offer.
Pondi, 14 Fuk Sau Lane, Sai Ying Pun, Hong Kong, www.facebook.com/pondihk
After launching back in May, 2019 on Deliveroo Food Market, SHAKA Rolls is now available at Pololi’Ona’s flagship in Causeway Bay. Bringing American-style sushi rolls to Hong Kong, signature SHAKA Rolls include the likes of the Dragon Bomb Roll ($88) with shrimp tempura, unagi, avocado, cucumber, tempura crunch and spicy tobiko mayo, the Crazy Philly Roll ($108) with fresh salmon, cream cheese, cucumber and topped with torched salmon and tobiko mayo, and the Dynamite Roll ($98) with spicy tuna, jalapeno and ikura. As a new addition to the menu, the Causeway Bay location will also serve SHAKA Dons. The selection of protein packed dons include Tuna Trio Don ($118) with tuna tataki, spicy tuna and spicy aburi tuna, and Shaka Don ($138) with ikura, scallops, tuna tataki and salmon slices.
SHAKA Rolls, Pololi’Ona, Shop C, Fashion Walk Food Street, 58-64 Paterson Street, Causeway, Bay, Hong Kong, www.instagram.com/ShakaRolls
Shake Shack, Times Square & Elements
Shake Shack has been busy over the last few months, opening not one but two new locations! Its fourth location in Times Square opened at the end of 2019 and was closely followed by a fifth shop in Elements Mall. So burger lovers in the city can now get their fix of ShackBurgers, cheese fries and hand-spun shakes in Causeway Bay and in Tsim Sha Tsui!
Shake Shack, Shop B217-B219, Basement 2, Times Square, Causeway Bay, Hong Kong
Shake Shack, Shop 1005-1006, 1/F, Elements, 1 Austin Road West, Tsim Sha Tsui, Kowloon, Hong Kong, www.shakeshack.com.hk
Read More: Team Sassy’s Verdict On Shake Shack Hong Kong
Our “Featured” sticker indicates a paid partnership.
Featured image courtesy of Etna, image 1 courtesy of DUCKEE, image 2 courtesy of Nissa La Bella, image 3 courtesy of Ma…and The Seeds of Life, image 4 courtesy of Butter Cake Shop, image 5 courtesy of Etna, image 6 courtesy of T8, image 7 courtesy of TIL – Today Is Long, image 8 courtesy of Ita Meshi, image 9 courtesy of The Tea Academïcs, image 10 courtesy of Homebake, image 11 courtesy of Les Papilles, image 12 courtesy of Katsumoto, image 13 courtesy of Club Rangoon, image 14 courtesy of Lobster Shack.